Southern Apple Dumplings Recipe

I am making these for Thanksgiving to take to my daughters future in laws family and I am so excited! I have never met these folks so I was nervous about going but I have anxiety and this makes me feel better..

Southern Apple Dumplings Recipe

Ingredients:

• 2 large Granny Smith apples, peeled and cored
• 2 (8 each) cans refrigerated crescent roll dough
• 2 sticks of butter
• 1 1/2 cups white sugar
• 1 teaspoon ground cinnamon
• ½ teaspoon of vanilla extract
• 1 can of Mountain Dew

Directions:

1. Preheat the oven to 350 degrees F
2. Grease a 9x13 inch baking dish with cooking spray or butter.
3. Peal and core 2 apples into 8 wedges.
4. Separate the crescent roll dough into triangles.
5. Begin by rolling each apple piece in the crescent roll dough starting at the smallest end towards the largest end.
6. Pinch the sides of the crescent roll to seal in a dumpling shape and place in the dish.
7. Melt two sticks of butter in a small saucepan.
8. Stir in the sugar until dissolved then add the cinnamon. Once combined, add the vanilla extract.
9. Pour the sweet mixture over the apple dumplings.
10. Next, open the Mountain Dew and poor over the dumplings.
11. Bake for 35 to 45 minutes or until the top has browned.
12.  Serve with ice cream and enjoy!

Peanut Butter Oatmeal Dream Bars

These bars are just wonderful! The crust and topping has a subtle caramel flavor thanks to all that butter and brown sugar (I used dark brown sugar, which intensifies and deepens the caramel flavor). The filling has a nice light peanut butter flavor without being too overpowering or sweet, almost like creamy peanut butter fudge. Infact, I thought the filling would be sweeter than what it turned out, and was pleasantly surprised. The filling is smooth and creamy and compliments the sweetness of the Milk choclate chips and Reese’s Candy bar pieces that I added to the topping.

Right out of the oven these bars are ooey, gooey and very good. You definately need a spoon to eat and scoop up every last drop of the filling from the dish! I did chill these until set and they are much easier to eat, I can’t decide which way I like them best; warm with melted chocolate and peanut butter all over my spoon and fingers (MMMM, I love to lick my fingers) or chilled and set making the filling seem almost fudge-like (only a bit softer). Either way these are sure to please any Peanut Butter and Chocolate lover, and with the oatmeal, these are almost a health food!

The down side is that I don’t think these will travel well or stand up to summer heat. They are great but messy, but heck, as complaints go, that is a minor one! Next time I might add more chopped Reese’s candy bars because I can’t get enough of those babies!

Peanut Butter Oatmeal Dream Bars

Ingredients:

•     1 cup melted butter
•     1 cup brown sugar (I used Dark brown sugar)
•     1 teaspoon baking soda
•     2 1/4 cups Quick Cooking oatmeal (NOT instant)
•     1 1/2 cups flour
•     1 teaspoon salt
•     1/2  cup peanut butter (I used creamy)
•     1 can sweetened condensed milk
•     1 King size Reese’s Peanut Butter Cup candy bars, roughly chopped
•     1 cup Milk Chocolate Chips

Instructions:

Preheat oven to 350.

Line a 9×13 pan with tin foil and spray lighlty with PAM.

In a medium mixing bowl, stir together melted butter, sugar, soda, oatmeal, flour & salt until it’s crumbly.

Set aside about 1 cup or a little more.
Press the rest of the crust into prepared pan. Bake crust for 10 minutes. May 118
While crust is cooking, in a small bowl, stir together the peanut butter and sweetened condensed milk.
Once crust has baked, evenly pour and spread peanut butter filling over the baked crust.Be gentle so you don’t pull up the warm crust while you spread the filling.
Evenly sprinkle the reserved crumbs on top of the peanut butter and sweetened condensed milk mixture. Bake at 350 for about 15 minutes.
After 15 minutes, remove from oven and sprinkle the chopped candy bars and chocolate chips evenly over the top. Return to oven to bake for another 5-10 minutes or until topping is light golden brown and candy bars/chips are melting.
Allow to cool to make cutting and serving easier. 

Kentucky Butter Cake

I just made this cake and it is very yummy. I couldn’t wait until tomorrow to try it, and actually it is a tad warm still, LOL! A tip for using baking spray with flour is to spray pan really well and then go ahead a sprinkle flour in the pain really good as well. That has saved me. I did have one little spot that stuck with this cake even with doing that, but it was the sugar had not gotten quite loose yet. It is very delicate, soft and delicious!

Recipe >> Kentucky Butter Cake @ cookiesandcups.com

100 Calorie Double Fudge Banana Muffins

I made these yesterday during my allnighter banana themed baking spree! I had 2 bananas left from the process so I decided to use it here, and substituted the missing banana+applesauce (didn't have apples...poor college student life wooo) with 3/4 of a chobani greek yogurt cup (the 5-something oz. size one). I also used regular flour because it was 4am and I don't think my roommates would've appreciated me blending up oats at that time LOL. They turned out perfectly!! Sooo yummy ^_^ Also those who are planning to use baking cups try not to because so much of the cake sticks onto them :( I'll be spraying the pan next time instead.

Recipe >> 100 Calorie Double Fudge Banana Muffins @ yammiesnoshery.com

Baked Parmesan Paprika Chicken

This easy recipe takes chicken breasts breaded with a Parmesan and paprika coating is baked until golden and crispy. This unique combination of ingredients makes a fantastic dish that all your family will love..




Baked Parmesan Paprika Chicken

Ingredients:

• 1/4 cup all-purpose flour
• 1/2 cup grated Parmesan cheese
• 2 teaspoons paprika
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 1 egg, beaten
• 2 tablespoons milk
• 4 skinless, boneless chicken breast halves
• 1/4 cup butter, melted

Directions:

1. Preheat oven to 350 degrees F (175 degrees C). Coat a shallow baking dish with nonstick cooking spray.
2. Combine flour, parmesan, paprika, salt, and pepper in a bowl. In a separate bowl, whisk together the egg and milk. Dip the chicken in the egg, then dredge in the flour mixture. Place in the baking dish, and pour the melted butter evenly over the chicken.
3. Bake for about 1 hour and 15 minutes in the preheated oven, until the cheese has browned, and the chicken has cooked.

Southern Peach Cobbler

Peach and Cinnamon Cobbler

Ingredients:

• Butter for coating dish

FILLING:

• 6 cups peaches, halved, pitted, and sliced 1/4 inch thick
• 3/4 cup sugar
• 1/4 cup quick-cooking tapioca
• 1 teaspoon ground cinnamon
• 1 teaspoon freshly squeezed lemon juice
• Pinch salt

TOPPING:

• 1 2/3 cups all-purpose flour, plus additional for dusting
• 3 1/2 tablespoons sugar
• 1 1/2 tablespoons baking powder
• 1/8 teaspoon salt
• 6 tablespoons cold unsalted butter, cut into cubes
• 2/3 cup heavy cream, plus additional for brushing

Instructions:

Preheat oven to 350°F. Butter a 2 1/2-quart baking dish. In a medium bowl, stir together the filling ingredients. Pour filling into the prepared dish; set aside.

For the topping, in a food processor or large bowl, pulse or whisk together the 1 2/3 cups flour, the sugar, baking powder, and salt. Pulse or cut in the butter until the
mixture resembles coarse crumbs. Slowly add the 2/3 cup cream, mixing until the dough just comes together. Turn the dough onto a lightly floured surface and pat together. Form the dough into 2-inch balls. Flatten balls gently with the palm of your hand.

Evenly arrange the dough rounds on top of the filling. Brush a little cream over the rounds. Bake about 1 hour or until the biscuits are golden and the filling is bubbling.

Servings: 6 to 8

Raspberry Lemon Loaf Cake

I made this for my mom’s birthday (she loves lemons and raspberries). Thought she’d be the only one to eat it because the rest of the family doesn’t really like lemons….boy was I wrong! This went so quickly and I am making it instead of pumpkin pie for Thanksgiving! :)

Recipe >> Raspberry Lemon Loaf Cake @ confessionsofabakingqueen.com

Homemade Mascarpone Cheese

Creamy, silky smooth mascarpone cheese that you can make at home instead of paying an arm and a leg for store-bought! This is the perfect introduction to cheesemaking for the beginner, no hard-to-find ingredients, super easy to make, and very rewarding! Use this in tiramisu or other Italian desserts.

Homemade Mascarpone Cheese

Ingredients:

• 1 cup heavy whipping cream
• 1 1⁄2 teaspoons lemon juice

 

Directions:

Pour whipping cream into a heavy glass bowl; submerge in water (up to the level of the cream in the bowl) in a saucepan.
Bring water to a boil over medium-high heat until cream reaches 190 degrees (just below the boiling point - it will be very frothy and steamy), stirring frequently. I had a little trouble getting mine quite that hot, so I popped the bowl in the microwave for a few seconds.
Keeping bowl in the water, pour in lemon juice and stir continuously until cream becomes very thick and coats the back of a spoon, about 5-10 minutes.
Remove from heat and allow to cool for 20 minutes.
Line a fine-mesh strainer or sieve with a coffee filter (you'll need more than one if you double the recipe) and suspend over a bowl. Pour in thickened cream.
Once cream cools completely, move the strainer and bowl to the refrigerator. 24 hours later, peel off the coffee filter and put your finished cheese in a container. Or if you're impatient and don't mind it a bit less firm, you can remove it sooner! Makes about 6 oz.

Pastry Cream

If you’ve ever stood in an overstuffed closet, rummaging through everything you own only to conclude “I have nothing to wear,” you have a pretty good idea of what coming up with a new dessert can feel like.

The problem doesn’t have anything to do with a lack of options, but in finding a way to combine familiar pieces into something that won’t bore you to death. Knowing the season helps narrow things down, but you still have to assemble the “outfit” one element at a time.

To that end, pastry cream is the chunky cable knit sweater of desserts.

 

All by itself it’s kinda boring, but layered with other elements it becomes the foundation for countless outfits desserts. Unlike that sweater, you can “dye” pastry cream any flavor to match the season or your mood, but vanilla bean never goes out of style.

On the front end, try steeping the milk with coffee beans, tea leaves, stone fruit pits, roasted nuts, herbs or whole spices in addition to vanilla bean pods. Bring the milk to a simmer with your flavoring agent, then shut off the heat and let ‘em hang out til you’re happy with the flavor.

Tea leaves and herbs can get bitter with oversteeping, sometimes in as little as five minutes, so taste frequently. Coffee, nuts and bananas get exponentially more awesome the longer the steep, so let ‘em go for a few hours or even overnight in the fridge. Once the time’s up, warm the milk and strain out whatever you added (giving it a good squeeze to extract all the flavor).

You can also flavor pastry cream by whipping the finished product with peanut butter, nutella, caramel, melted chocolate, ground spices, extracts and liquors to taste. Just don’t overdo it on the liquid elements, lest you give the pastry cream a soupy texture.

Raid your recipe box (or mine) for other elements and build a full fledged dessert around humble pastry cream. Serve it under fresh or roasted fruit, with a crispy cookie on the side. Pipe it into cream puffs or beignets. Layer with ‘nilla wafers and bananas for puddin'’. Beat in equal parts soft butter to make German buttercream, lighten it with chantilly to make mousse-like diplomat cream, or cut it with meringue and bake as a soufflé.

Pastry Cream, 6 cups
32 ounces whole milk (use coconut milk for a non-dairy version)
1 vanilla bean, split and scraped or 1 Tbsp vanilla extract
5 whole eggs (about 8.75 ounces)
2 egg yolks (about 1.5 ounces)
10 ounces sugar
3 ounces cornstarch
1/4 tsp kosher salt

Bring the milk, along with the vanilla bean (and/or other flavoring agents), to a boil in a large pot. Turn off heat and set aside to steep for at least one hour, or as long as overnight in the fridge, just take care if steeping an ingredient that gets bitter over time, like tea.

In a medium bowl, whisk the eggs and yolks together with the sugar, cornstarch, salt, and vanilla bean seeds. Whisk vigorously to break up any lumps.

Meanwhile, bring the milk back to a simmer. Remove the vanilla bean, using a spatula to scrape out the milky-vanilla goo inside each pod half before discarding the bean. If using other flavoring agents, strain them through a sieve and re-weigh the milk to make sure you haven’t lost too much in the process. Coffee beans and nuts, for example, can absorb a lot of milk. If needed, add more milk to bring it back to 32 ounces.

Next, whisk a little hot milk into the eggs; it will be thick at first but will loosen up as the milk incorporates. Temper in more hot milk to warm the eggs.

At this stage, add the tempered egg/milk mixture back into the hot milk on the stove, whisking all the while. Continue to whisk over medium heat until the mixture becomes quite thick. Once the mixture starts to bubble (sluggishly, as it’s so thick), carry on for a full minute to thoroughly cook the starchiness out of the cornstarch.

Now, do one of two things: A) Pour the mixture into the bowl of a stand mixer fitted with the paddle attachment and let it go at the lowest speed until the pastry cream has cooled. B) Pour the pastry cream into a container, press plastic wrap against the surface to prevent it from skinning, then cool in an ice bath or the fridge until cold.

Before using, use a hand or stand mixer to beat the cold pastry cream for two or three minutes to restore its creamy texture.

Not Yo Mama's Banana Pudding

Naturally, for this Southern staple, I trusted Miss Paula Deen and her famous recipe. I don't care what people say about her having diabetes and eating sticks of butter (did you see she lost 30 pounds?!), that woman can cook. Her recipes are simply divine and that's that.

I think what makes this banana pudding recipe different than "yo mama's" traditional recipe is that it calls for cream cheese and . It just makes the pudding even fluffier and more delicious. Don't fret about the extra ingredient though my friends, I used reduced fat cream cheese and everything turned out perfectly. Can you say #winning?

Not Yo Mama's Banana Pudding

Ingredients:

• 2 bags Pepperidge Farm Chessmen Cookies OR 2 bags Vanilla Wafers
• 6 to 8 bananas, sliced
• 2 cups milk
• 1 (5 oz.) box French Vanilla pudding
• 1 (8 oz.) package cream cheese
• 1 (14 oz.) can sweetened condensed milk
• 1 (12 oz.) container frozen whipped topping thawed, or equal amount sweetened whipped cream

Directions

1. Line the bottom of a 13x9 inch inch dish with 1 bag of cookies and layer bananas on top.
2. In a bowl, combine the milk and pudding mix and blend well using a handheld electric mixer.
3. Using another bowl, combine the cream cheese and condensed milk together and mix until smooth.
4. Fold the whipped topping into the cream cheese mixture.
5. Add the cream cheese mixture to the pudding mixture and stir until well blended.
6. Pour the mixture over the cookies and bananas and cover with the remaining cookies.
7. Refrigerate until ready to serve!

No-Bake Strawberry Icebox Cake

See this? This is such an easy dessert. It looks a little fancy, doesn't it? Don't be put off. It only takes a few ingredients, and it doesn't even involve turning on the oven.

I am a huge fan of icebox cakes. Icebox cakes are layered desserts that usually involve custard or whipped cream sandwiched between graham crackers or wafer cookies. As they sit in the refrigerator for a few hours or overnight, these elements slowly merge into a moist, creamy cake texture that is reminiscent of an eclair or a much fancier meringue dacquoise.

Icebox cakes do usually call for some store-bought ingredients, but I like to tweak classic recipes to avoid boxed puddings and use simpler whipped cream or homemade custard.

This particular icebox cake is just as simple as it gets, inspired by the buckets of strawberries at the markets in late spring, and by my favorite dessert: strawberry shortcake. It has layers of graham crackers, barely-sweetened whipped cream, and sliced fresh strawberries. It's rich, but it's hardly sweet at all. I added a touch of rosewater to enhance the flavor of the berries, but I know that some people don't care for this flavoring, so I left it as optional here.

The whole cake is drizzled with a quick, simple chocolate ganache, and garnished with whole strawberries. It's quick, easy, a snap. It doesn't heat up your house at all, and it's done long before you even think about starting dinner. Your guests will love you. You'll hoard the leftovers. It is cool, creamy, and killer good. I promise. 

No-Bake Strawberry Icebox Cake

Serves 8 to 12

• 2 pounds fresh strawberries, washed and patted dry
• 3 3/4 cups heavy cream, divided
• 1/3 cup confectioners sugar
• 1 teaspoon vanilla
• 1/2 teaspoon rosewater, optional
• 4 sleeves (about 19 ounces, or 24 to 28 whole crackers) graham crackers
• 2 ounces dark chocolate, finely chopped

Take out a few of the best-looking strawberries and set them aside for the garnish. Hull the remainder of the strawberries and cut each berry into thin slices.

With a hand mixer or in the bowl of a stand mixer, whip 3 1/2 cups of cream until it just holds stiff peaks. Add the confectioners sugar, vanilla, and rosewater (if using) and whip to combine.

Spread a small spoonful of whipped cream on the bottom of a 9 x 13-inch baking pan, or a similarly-sized platter. Lay down six graham crackers. Lightly cover the top of the graham crackers with more whipped cream, and then a single layer of strawberries. Repeat three times, until you have four layers of graham crackers. Spread the last of the whipped cream over the top and swirl it lightly with a spoon. Add a few more strawberries.

To make the ganache, heat the remaining 1/4 cup cream until bubbles form around the edges, then pour over the chopped chocolate. Let it stand for a few minutes, then whisk until the mixture is thick and glossy. Drizzle this over the layered dessert with a spoon, or transfer to a squeeze bottle and use that to drizzle.

Refrigerate for at least four hours, or until the crackers have softened completely. Garnish with additional berries.

Peanut Butter Crack Brownies

Made these, INSANELY GOOD! They rocked, I rocked them. I bumped the recipe up by about 50% to accommodate a 9×13 pan and used my go-to non-mix brownie recipe and despite cooking them at 350 instead of 325 for 35 minutes which made them weird like crumbly cake they were still awesome. I can’t wait to try them with proper brownies for the base!!

Recipe >> Peanut Butter Crack Brownies @ cookiesandcups.com

John Legend's Macaroni and Cheese

When musician John Legend visited Martha, he shared this recipe for his favorite Southern comfort food.. I've been making this mac & cheese for several years now and the only complaint I've heard is "Why didn't you make more?" It is definitely a favorite with my family and friends!

John Legend's Macaroni and Cheese

Ingredients:

•     2 (8-ounce) packages extra-sharp cheddar cheese, grated
•     1 (8-ounce) package Monterey Jack cheese, grated
•     4 tablespoons (1/2 stick) unsalted butter, plus more for baking dish
•     3 cups elbow macaroni
•     2 (12-ounce) cans evaporated milk
•     1/3 cup skim milk
•     2 large eggs
•     1/2 teaspoon seasoned salt
•     1/4 teaspoon garlic powder
•     Paprika, for sprinkling
•     Coarse salt and freshly ground pepper

Directions:

Preheat oven to 375 degrees. Generously butter a 13-by-9-inch glass baking dish; set aside. Bring a large pot of water to a boil; add salt and macaroni. Cook until al dente according to package directions. Drain, and return to pot. Add butter, and toss until pasta is coated and butter has melted; set aside.

In a medium bowl, whisk together evaporated milk, skim milk, and eggs. Add seasoned salt, garlic powder, 1 teaspoon salt, and 1/2 teaspoon pepper; set aside. In another medium bowl, combine cheeses; set aside.

lace 1/3 macaroni in an even layer in the bottom of prepared baking dish; cover evenly with 1/3 cheese. Repeat with remaining macaroni and cheese mixture. Pour milk mixture evenly over contents of baking dish. Sprinkle with paprika. Bake until top layer is lightly browned, 35 to 45 minutes. Let stand 10 to 15 minutes before serving.

Ice-Cream Cake

It is the most amazing summer dessert you can imagine and it seriously takes less than 5 minutes to whip up!

Ice-Cream Cake

Ingredients:

• 1 12oz container of whipped topping
• 1 jar of caramel topping
• Chocolate Syrup
• 1 package of ice-cream sandwiches (box of 12)
• Sprinkles – optional
• Elastic waistband pants – optional

Directions:

1. Unwrap the ice-cream sandwiches and lay them into a 9x13 pan. You may have to cut some of the sandwiches to fit.
2. Pour the desired amount of caramel sauce over the sandwiches making sure to get it into the cracks.
3. Then add whipped topping. Use a spatula to spread it evenly.
4. Drizzle with chocolate sauce and put into the freezer for at least 1-2 hours before serving.

**Tastes better after time!

Chocolate Peanut Butter Brownie Bites

These are super easy to fix up quickly. One bowl and you don't even need a mixer. I'm a chocolate and peanut butter fiend, so naturally I am pretty obsessed with these. I called them bites in the title, but truthfully they aren't bite sized. I just liked the name better because they don't look like regular brownies (ah, the deception). My fiendish ways also mean I've tried a ridiculous number of chocolate and peanut butter recipes. So, when I say this recipe is top three in my c&pb list that is big time. Let me know what you think!

And, of course, enjoy!

Peanut Butter Cup Brownies

Makes 1 dozen brownies

• 3/4 cup granulated sugar
• 1/4 cup butter, softened
• 1 tablespoon water
• 1 cup semi sweet chocolate chips, plus about 1/3 cup more for garnishing
• 1 large egg
• 1/2 teaspoon vanilla
• 1 cup all purpose flour
• 1/4 teaspoon baking soda
• 3/4 cup milk chocolate chips, plus about 1/3 cup more for garnishing
• 3/4 cup creamy peanut butter

Directions

Preheat oven to 350 degrees. Spray or grease 12 muffin cups.

In a medium sized microwave-safe bowl combine sugar, softened butter, and water. Microwave on high for about 45 seconds or until butter is melted. Stir in 3/4 cup semi-sweet chocolate chips until melted. Stir in egg and vanilla extract, mix well. Add flour and baking soda, stir until combined. Allow the batter to cool to room temperature (doesn’t take very long). Then, stir in 3/4 cup milk chocolate chips and remaining 1/4 cup of semi-sweet chocolate chips. Spoon batter evenly into muffin cups.

Bake for 13-15 minutes or until top is set and a toothpick inserted into center comes out slightly wet. After brownies are out of the oven, wait for centers to fall. This will happen upon cooling. If not (they did not for me) then tap the centers with the back of a teaspoon to make a hole for the peanut butter.

Place peanut butter in a small microwave-safe bowl. Microwave on high for 45 seconds then stir. While brownies are still war spoon about a tablespoon full of peanut butter into the center of each brownie. Top with remaining 1/3 cup of milk chocolate and semi-sweet chocolate chips. Cool completely in pan.

Best Ever Chocolate Oatmeal No-Bake Bars

I am doing a month of no refined sugar and these have saved me and my sweet tooth many times. I use unsweetened coconut and substitute 1/4 cup cocoa for the choc. chips. I mix the cocoa in right after you take the liquid mixture off the burner. They are so good that my kids end up eating way more of them than I do.

Recipe >> Best Ever Chocolate Oatmeal No-Bake Bars @ moneysavingmom.com

Revelatory Caramel Cake

 This cake is awsome...the most delicious, light, moist cake I have ever made..

Revelatory Caramel Cake

Servings: Makes one 8-inch layer cake

Ingredients:

CAKE:

•     3 cups sifted cake flour
•     4 teaspoons baking powder
•     4 large egg whites, at room temperature
•     2 1/4 teaspoons pure vanilla extract
•     1 cup whole milk
•     1 1/2 sticks unsalted butter, cut into tablespoons, softened
•     1 1/2 cups sugar
•     3/4 cup heavy cream
•     3/4 teaspoon salt

ICING:

•     1 1/2 cups whole milk
•     1/2 cup heavy cream
•     3 tablespoons light corn syrup
•     1 teaspoon pure vanilla extract
•     1 stick unsalted butter, softened
•     3 cups sugar

Directions:

Preheat the oven to 350°. Butter three 8-inch cake pans; line the bottoms with parchment paper. Butter the parchment and flour the pans, tapping out the excess.

In a bowl, mix 1/4 cup of the milk with the egg whites and vanilla extract. In the bowl of a standing mixer fitted with the paddle, mix the flour with the sugar, baking powder and salt. Add the butter and the remaining 3/4 cup of milk. Beat at low speed until blended, then beat at medium speed until smooth, 1 minute. Beat in the egg white mixture in 3 batches.

In another bowl, using an electric mixer, beat the cream until soft peaks form. Stir one-third of the whipped cream into the batter, then fold in the rest. Divide the batter between the pans and smooth the tops. Bake for 25 minutes, until a toothpick inserted in the centers comes out clean. Let the cakes cool on a rack for 10 minutes. Unmold the cakes and peel off the parchment. Invert the cakes and let cool completely.

In a saucepan, stir 2 1/2 cups of the sugar with the corn syrup and milk. Cook over moderate heat, stirring until the sugar dissolves. Keep warm.

Sprinkle the remaining 1/2 cup of sugar in a deep, heavy saucepan. Cook the sugar over moderate heat, swirling occasionally, until an amber caramel forms. Carefully pour the warm milk mixture over the caramel. Cook over moderately high heat, stirring, until the caramel dissolves. Stop stirring and cook until the caramel registers 235° on a candy thermometer. Remove from the heat. Stir in the butter, vanilla and 1/4 cup of the heavy cream. Strain the caramel into the bowl of a standing mixer. Let cool for 15 minutes.

Beat the caramel at medium speed, gradually adding the remaining 1/4 cup of cream, until creamy, about 15 minutes.

Set 1 cake layer on a plate. Pour enough icing over the layer to cover the top. Top with a second cake layer and cover it with icing. Add the final cake layer and pour the rest of the icing over the top of the cake, letting it run down the sides. Working quickly, use an offset spatula to spread the icing gently around the cake. Let the cake stand for 2 hours to set the icing before serving.

Tip:

This cake is even better the day after it's made.