This week’s Project Pastry Queen recipe was chosen by Beth of The Powdered Plum and she chose the Caramel-Filled Brownies.

It amazes me that after all the times I’ve flipped through The Pastry Queen, I’ve never even noticed this recipe. Brownies, caramel, pecans – it’s everything I usually look for in recipes! The brownies definitely did not disappoint. They’re ooey and gooey just like brownies should be and the caramel just makes them extra gooey and delicious. They’re amazing – no, beyond amazing – right out of the oven. I’ve been heating up the oven each time I have one so that I get that fresh-baked, oozy caramel taste.

The recipe was simple but it will take longer than a typical brownie recipe. You bake half the batter, top it with the caramel sauce and the rest of the batter, then bake it the rest of the way. But it’s worth the extra effort, trust me. (I halved the recipe in an 8 x 8 pan and it worked out fine.)

Make sure you visit Beth to get the recipe and the Project Pastry Queen page to check in with the other bakers!


You know when you see a recipe and it’s all you can think about until you eventually cave and make it? That’s what happened to me when I saw someone make these cookies. I don’t even like chocolate cookies but the idea of a chocolate cookies with caramel inside? Yes please.

The trick with these guys is that you use those fantastic Rolo candies in the center so not only are you getting the caramel, you’re also getting a double dose of chocolate! They’re fantastic cookies that would make just about anyone happy. One word of advice: try one hot out of the oven. In fact, eat the entire batch hot out of the oven. I won’t tell anyone.

Caramel-Filled Chocolate Cookies
  • 2 1/2 cups flour
  • 3/4 cup unsweetened cocoa
  • 1 teaspoon baking soda
  • 1 cup sugar
  • 1 cup firmly packed brown sugar
  • 1 cup butter softened
  • 2 teaspoons vanilla
  • 2 eggs
  • 48 Rolo Chewy Caramels in Milk Chocolate unwrapped
  • 1/4 cup sugar
  1. In medium bowl, combine flour, cocoa and baking soda; mix well.
  2. In large bowl, combine 1 cup sugar, brown sugar and butter; beat until light and fluffy. Add vanilla and eggs; beat well. Add flour mixture; blend well. If necessary, cover with plastic wrap; refrigerate 30 minutes for easier handling.
  3. Heat oven to 375F. For each cookie, with floured hands, shape about 1 tablespoon dough around 1 caramel candy, covering completely.
  4. Put sugar in a small bowl. Roll ball of dough in sugar. Place 2 inches apart on ungreased cookie sheets.
  5. Bake at 37F. for 7 to 10 minutes or until set and slightly cracked. Cool 2 minutes; remove from cookie sheets. Cool on wire rack for 15 minutes or until completely cooled.

You already know my obsession with sticky buns. I just can’t control myself. I had no plans of making these this weekend, or making breakfast at all! But then I found myself doing my daily check of the BBA Flickr Group and saw this beautiful braided bread. I’ve always loved braided bread but never knew how to do it so I wondered over to Tammy’s Recipes because she makes lovely challah and 2 recipes above her challah recipe was this caramel pecan roll recipe.

There was no hope for me.

The recipe overall was very simple, the dough was so much easier to work with than other sticky bun or cinnamon roll recipes I’ve tried. I normally have a lot of trouble rolling dough out but this one rolled out no problem.

It was a good recipe, not really what I was expecting. The caramel sauce was really good right out of the oven but hardened very quickly. All you have to do is heat them up again, but I’m kinda lazy these days. Definitely a good recipe though!

Caramel Pecan Rolls
For the dough:
  • 2 cup flour
  • 1 tablespoon dry yeast
  • 1 cup milk
  • 1/4 cup sugar
  • 1/4 cup shortening
  • 1 teaspoon salt
  • 2 eggs
  • 1 1/2-2 cup flour
For the caramel:
  • 3 tablespoon butter softened
  • 1/2 cup granulated sugar
  • 1 teaspoon ground cinnamon
  • 2/3 cup packed brown sugar
  • 1/4 cup butter
  • 2 tablespoon light corn syrup
  • 1/2 cup chopped or halved pecans
  1. In large mixer bowl, combine 2 cups flour and 1 tablespoon dry yeast.
  2. Heat milk, sugar, shortening, and salt till warm (115-120°), stirring to melt shortening. Add to dry mixture.
  3. Add eggs. Mix well by hand and then stir in 1 1/2 to 2 cups flour, making a moderately stiff dough.
  4. Knead on a lightly floured surface till smooth (adding more flour as you need it, if needed). Shape into a ball. Place in a greased bowl, turning once. Cover; let rise till double.
  5. Punch down; divide in half. Cover; let rest 10 minutes.
  6. Roll each half of sweet roll dough into a 12×8-inch rectangle.
  7. Brush each with half of the softened butter. Combine granulated sugar and cinnamon; sprinkle over dough.
  8. Roll up each piece of dough, starting with long side; seal seams. Slice each roll into about 12 pieces.
  9. In saucepan combine brown sugar, 1/4 c butter, and corn syrup. Cook and stir just till butter melts and mixture is blended.
  10. Distribute mixture evenly in two greased 8-9 inch round baking pans. Top with pecans.
  11. Place rolls, cut side down, in baking pans (on top of the pecans). Cover; let rise till double.
  12. Bake at 375 degrees for 18 to 20 minutes. Cool about 30 seconds; invert on rack and remove pans.