Salted Carmel Brownie Bites

1 box brownies (for a 9x13 pan) + ingredients from back of box

35 Rolos

12 ounces chocolate CandiQuik

sea salt 

1. Make the brownies according to the 2 egg directions on the back of the box. Bake and cool completely.
2. Cut the brownies into 35 small squares. Place a Rolo on each square. Wrap the brownie around the Rolo and form into a ball. Place on a wax paper covered baking sheet. Refrigerate the bites for about an hour.
3. Melt the chocolate in the microwave. Dip the brownie bites in the melted chocolate, place on wax paper, and sprinkle with sea salt. (Work with just a couple at a time).  Makes 35 brownie bites. 

From Annette & Inside BruCrew Life

Creamy grape salad

1 (8 oz) package cream cheese, softened
1 cup sour cream (8 oz)
1/3 cup sugar
2 tsp. vanilla extract
2 pounds green seedless grapes
2 pounds red seedless grapes
3 TBS brown sugar (optional)
3 TBS chopped pecans (optional)

1.  In a large bowl, beat the cream cheese, sour cream, sugar and vanilla until blended. Add grapes and toss to coat. 

2.  Transfer to serving bowl if desired and cover and refrigerate until ready to serve.  If desired, sprinkle brown sugar and pecans on top of salad just before serving.

Yield about 24 servings.

From Taste of Home

Samoa Bundt Cake

For the Brown Sugar Batter
1 stick butter, softened
1 cup dark brown sugar
2 eggs
3/4 cup flour
3/4 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. salt
1/2 cup whole milk

For the Chocolate Batter
1 cup sugar
1/4 cup oil
1 egg
1 tsp. vanilla
1/2 cup milk
1/2 cup + 2 TBS cocoa powder
3/4 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1/2 cup boiling water
3/4 cup + 2 TBS flour 

For the Frosting 
1 can dulce de leche
1/2 cup powdered sugar
2 TBS vanilla
2 sticks butter, softened (1 cup)
1/2 tsp salt
1 cup toasted coconut
1/2 cup chocolate chips, melted

1. To make the brown sugar batter:  In a large bowl, cream butter and brown sugar until light and fluffy
2. Add eggs, one a a time, beating well after each addition.
3. In a medium bowl, combine flour, baking powder, baking soda and salt.
4. Alternate adding the flour mixture and whole milk to the butter mixture, one at a time, beginning and ending with flour mixture.
5. Set batter aside.


6. To make the chocolate batter: Cream sugar and oil together in a large bowl until light and fluffy.
7. Beat in egg, vanilla, and milk.
8. In a medium bowl mix together flour, cocoa powder, baking powder, baking soda, and salt.
9. Slowly add flour mixture to butter mixture until well combined.
10. Carefully stir in boiling water.  


11. To make the cake:  Preheat oven to 350 Degrees F.
12. Grease and flour a bundt pan well.
13. This is a marble cake. Pour some of the brown sugar batter into the pan, then top it with some of the chocolate batter.
14. Alternate until both batter bowls are empty.
15. Tap bundt pan on the counter a couple times to remove bubbles.
16. Bake approximately 1 hour or until skewer inserted in center comes out clean. (Mine only took about 50 minutes)
17. Cool in the pan for 15 minutes, then remove from pan and let cool entirely.
18. To Make the frosting: Spread the coconut on a baking sheet and toast in the oven until desired color is reached (about 6 minutes)
19. Beat dulce de leche, butter, powdered sugar, vanilla and salt for 3 minutes.
20. Add in 1 cup toasted coconut.
21. Chill for 1 hour
22.  To Assemble the cake: Frost the cake with dulce de leche frosting
23.  Use remaining coconut and press into the sides and top of the frosted cake.
24. Melt chocolate chips in the microwave at 30 second intervals, stirring frequently.
25. Place melted chocolate in a pastry bag with a small tip or ziploc bag with a corner cut out about 1/4 inch up from the corner, and drizzle stripes on the cake. 
*This is supposed to be a marble cake but I have never had it turn out that way.  Mine always mixes together when baking.  Very delish but not marbled for me.

From Betsy Life