Chocolate Dulce de Leche Cake

From: Buns In My Oven

Ingredients:
1 box chocolate cake mix, prepared according to package directions, but not baked
1 1/2 cups dulce de leche (or caramel sauce)
1 cup hot fudge sauce
 

Preheat the oven to 350 degrees. Spray a 9x13 baking dish with cooking spray.
Pour half of the prepared cake mix into the bottom of the baking dish.
Bake for 10 minutes.
Remove the cake from the oven and pour warmed dulce de leche and hot fudge sauce over the cake. Spread to cover the entire cake.
Pour remaining cake batter over the top of the cake and return to the oven for 20 minutes or until the cake is done.
Cool for 20 minutes (or more) before serving.

Verdict:
THUMBS UP! Doesn't get any easier than this and this cake is so moist and delicious. Seriously, my new favorite dessert. P.S. Mine does NOT look anything like the original website's picture but the taste is incredible anyway!

Homemade Biscuits (And You Can Freeze Them!)

From: Here

Ingredients:
2 cups flour
1 Tbsp baking powder
1/2 tsp salt
1/2 cup shortening
3/4 to 1 cup milk

Add all the dry ingredient together in a bowl or food processor and mix together. Add the shortening and use the metal blade on the food processor until the mixture is crumbly or mix by hand, with a fork or with a pastry cutter until the shortening is fully incorporated in little pieces.

Next add just enough milk to bring the mixture together. Stir by hand or pulse in the food processor. Once it forms a ball it’s done, don’t over mix.

Flour your hands, rolling pin and counter and drop the dough on the counter. With your hands bring it together to form a ball and knead once or twice if you need to bring the dough together more.

Roll from the center out until the dough is your desired thickness. Generally about ½ inch thick is good. And use a small, 2 inch cookie cutter to cut out the biscuits. Give the cookie cutter a gentle twist against the counter to help it cut through the dough.

Place the biscuits on a parchment paper lined cookie sheet to flash freeze or a greased cookie sheet to bake.
Gather extra dough and re-roll it to the same thickness as before then cut more biscuits. Repeat until you use all the dough.

Bake at 450 for 8-12 minutes until golden brown and flaky.

How To Freeze
Freeze on a parchment paper lined cookie sheet for an hour or two, just until the biscuits are solid then place in a freezer bag. Label and date; use within six months.

How To Thaw Or Reheat Homemade Biscuits
Cooked biscuits can be thawed in the fridge or on the countertop. They can also be placed in the microwave for a few seconds or in the oven for a few minutes to reheat.
Frozen biscuits that are uncooked can be baked from frozen or thawed in the fridge. Add about 50% cooking time for frozen items, thus at 450 they should take 12 minutes or so. Check them after 10 minutes but allow up to 15 minutes to bake.

Verdict:
Thumbs up! I made these by halving the recipe and making them in the afternoon just in case they failed for dinner. Now I wish I had made them closer to dinner time...  Definitely an EASY recipe, basically no-fuss. And the fact that you can freeze them? BONUS! I see homemade biscuits and jam in my future... homemade bacon, egg and cheese biscuits in my future... lots of new breakfast ideas in my future since I am too cheap to buy store-bought biscuits!