Big Fin Signature Dessert

Oh my gosh!  I mean OH MY GOSH!

This has to be one of my all time favorite desserts served at a restaurant.  I just had to share it with you.  It lands right up there with Fleming's Chocolate Lava Cake!  But I think this one might be a teeny bit better.

You might remember me mentioning that my husband and I celebrated our anniversary last week and were able to enjoy a nice dinner out.  Well, we went to Big Fin Seafood Kitchen for one reason and one reason only...this dessert!  I mean they have the freshest seafood around but they also have this dessert!

It's called the Big Fin Signature Dessert ~ "a milk chocolate cup loaded with a gooey brownie and vanilla ice cream, drizzled with caramel sauce, topped with pecans and whipped cream"!  Wowza!

I'm apologize for tempting you (with these iPhone photos) because I don't have the recipe for this amazing creation.  I so wish I did, but I guess we'll just have to visit Big Fin to indulge.

PS - Don't tell our kids we went there and had this!  They will never forgive us!

Caramelly Chocolate Cupcakes

What sounds better than a moist chocolate cupcake filled with sweet caramel topped with a smooth chocolate butter cream frosting and a mini Cadbury caramel egg?

Not much, right?!  It doesn't get much better than that!

Here is how I made these little darlings.

Ingredients:

1 box (16.5oz) of Duncan Hines chocolate cake mix

1 cup water

1/3 cup vegetable oil

3 large eggs

24 soft caramels

24 Cadbury caramel eggs

1 to 2 jars of Duncan Hines Chocolate Butter Cream Frosting

Directions:

Preheat the oven to 350 degrees.  Unwrap the caramels and set them aside.  Line cupcake pan with baking liners.  I spritz them with a little non-stick spray to ensure the liners peel off easily after they are baked.  This recipe will make 24 cupcakes.

Blend the cake mix, water, oil, and eggs in a large bowl at low speed until moistened (about 30 seconds).  Then, beat at medium speed for 2 minutes.  Pour the batter into the cups filling each less than half full.  Drop a caramel in each one and press it down slightly.

Bake immediately for about 25-30 minutes.  While the cupcakes are baking, unwrap the little Cadbury caramel eggs and set aside.  The cupcakes will be done when a toothpick inserted into the cake part comes out clean.  Cool in the pan on a wire rack for 15 minutes.  Make sure the cupcakes are completely cool before frosting.

Stir the room temperature frosting in the plastic container.  Spoon it into a piping bag with whatever fancy tip you prefer.  Pipe the frosting in rounded circles onto the cupcakes.  Top each with a Cadbury caramel egg and whalla!  You're done!

The Brach's Milk Maid Caramels didn't quite melt in the center like I had hoped.  So next time, I'll try a softer caramel like Kilwins Caramel Chews or maybe a chocolate covered caramel candy instead to get a more gooey center.  Delish, nonetheless!

I'm about to go make a cup of Folgers Caramel Drizzle coffee in the Keurig and have one of these little beauties!  Wish you could join me!

Mini Skinny Caramel Corn

I've got another healthy snack for you today!  This one I've made a few times recently late night around 10:00pm.  Yeah, I know what you're thinking...hey, I'm a tired mom!  Anyway, you'll need a napkin handy for this one.  It's sweet and sticky...in a good way!

Mini Skinny Caramel Corn

Ingredients:

1 mini bag of Orville Redenbacher's SmartPop! Butter popcorn, popped

2 tablespoons of Kilwins Caramel Topping, warmed

Directions:

Pop the popcorn according to the package.  Pour into a bowl.  Warm the caramel topping in the microwave until heated through.  Drizzle over the popcorn and dig in!

Yummy!

Nutrition:

Calories 190, Fat 4.5g, Carbs 38g, Sodium 345mg, Protein 3g