Praline Crack

Praline Crack | Recipe on www.bxtchesbeblogging.com

Praline Crack

So  maybe the term “crack” is not really an appropriate term for such a delicious piece of goodness. But the reality is, this is extremely addictive and I’m assuming eating too much will make your teeth fall out, so maybe “crack” is appropriate after all.

Call it what you want, one thing you will be saying after diving into this recipe is “HOLY CRAP, THAT’S GOOD STUFF!”

Praline Crack
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Prep Time
10 min
Cook Time
12 min
Total Time
22 min
Prep Time
10 min
Cook Time
12 min
Total Time
22 min
Ingredients
  1. 28 graham cracker squares
  2. 2 sticks unsalted butter
  3. 1 cup light brown sugar
  4. 1 tsp. vanilla extract
  5. 1/2 tsp. salt
  6. 3/4 cup chopped pecans
Instructions
  1. Preheat oven to 350 degrees F
  2. Line a jelly roll pan with aluminum foil and spray with cooking spray.
  3. Line the graham crackers on your pan.
  4. In a medium saucepan over medium heat, combine the butter and brown sugar.
  5. Bring butter/sugar to a boil and allow to boil for 2 minutes. Stir occasionally.
  6. Remove from heat and add vanilla and salt, stir well.
  7. Pour your butter/sugar mixture over the graham crackers, spread evenly.
  8. Sprinkle chopped pecans over top.
  9. Place in 350 degree oven and bake for 12 minutes.
  10. Cool and break into pieces.
Notes
  1. The original recipe says to place graham cracker squares on a ungreased pan. I don't really trust that, so that is why I lined and sprayed mine.
  2. Line your pan with the graham crackers before you begin to cook the butter and brown sugar. That way you are certain that your pan is big enough. While on the subject, be sure to have everything to go. Vanilla/salt/pecans, this is not really a recipe that will wait on you.
  3. Do not add the pecans to the butter/sugar mixture. How do I know? Because I tried it and it SUCKED! So if you're stubborn and need to see for yourself, go ahead and knock yourself out, just remember, I told you so.
  4. I have used the store brand and the name brand graham crackers here, it is all the same.
Adapted from Cookies and Cups
Adapted from Cookies and Cups
BxtchesBeBlogging http://www.bxtchesbeblogging.com/

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Praline Crack

Praline Crack

Praline Crack

Praline Crack

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Lemon Blossoms

Lemon Blossoms

I admit, I do love Paula Deen. And most of her recipes that I have tried, have worked out fantastically. This one is not different.

This is such a great potluck dessert and is SOOOOO simple.

Paula Deen’s recipe is right here y’all.

 

Lemon Blossoms
Yields 60
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Prep Time
10 min
Cook Time
12 min
Total Time
22 min
Prep Time
10 min
Cook Time
12 min
Total Time
22 min
FOR THE BLOSSOMS
  1. 18.5 ounce box yellow cake mix
  2. 3.5 instant lemon pudding mix (not prepared)
  3. 4 large eggs
  4. 3/4 cup vegetable oil
FOR THE ICING
  1. 4 cups confectioners' sugar
  2. 1/3 cup fresh lemon juice
  3. zest of 1 lemon
  4. 3 tbsp. vegetable oil
  5. 3 tbsp. water
Instructions
  1. Preheat oven to 350 degrees F.
  2. Spray miniature muffin pan with cooking spray.
Combine
  1. Cake Mix
  2. Pudding Mix
  3. Eggs
  4. Oil
  5. Blend well with an electric mixer for about 2 minutes.
  6. Pour a small amount of batter into each muffin tin (filling about halfway).
  7. Bake for approx.12 minutes
  8. Turn out onto tea towel or cooling rack.
FOR ICING
  1. Sift the confectioners' sugar into a large mixing bowl
  2. Add the lemon juice, zest, oil, and water.
  3. Mix with spoon or wire whisk until smooth.
**To ice the blossoms
  1. Make sure they are cool.
  2. Dip top into icing, pull out and using a angled spatula or butter knife, scrape the excess and place blossom onto a rack (put foil or pan underneath to catch the excess icing).
Notes
  1. I'm all for using a store brand on a product where there is no difference in taste. I have tried the store brand pudding here and I did not like the taste. I tasted very powdery. So, I really recommend Jell-O brand.
  2. This is very lemony. With the pudding in the cake and the zest and juice in the icing, the lemon comes powering through. Cut on either the zest or juice if you need to.
  3. I use about 1/2 - 3/4 tbsp of batter in the muffin tin. I have actually used more, but as it cooks it will spill over and then it starts to connect with the other blossoms and isn't very pretty.
  4. Makes great snacks for the lunchbox.
BxtchesBeBlogging http://www.bxtchesbeblogging.com/
Lemon Blossoms
Lemon Blossoms
Lemon Blossoms
Lemon Blossoms
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