Better Than Sex Cake

Don't let the title throw you off.... it may just be true.

Caramel, cool whip, Devil's Food Cake...I mean *come on*! That sounds just about better than anything to me. I'm easily amused.

photo source: Brown Eyed Baker

Yield: 10-12 Servings
Prep time: 1 hour
Cook Time: 30 minutes
Total Time: 1 hour 30 minutes

Ingredients:
1 box devil's food cake mix
1 (14-ounce) can sweetened condensed milk
1 (12-ounce) jar caramel ice cream topping
8 ounces Cool Whip
½-1 cup Heath toffee bits

Directions:

1. Bake the cake according to the directions on the box.
2. Remove the cake from the oven and immediately poke holes all over the top using either the bottom of a wooden spoon, a skewer or a fork.
3. In a medium bowl, stir together the sweetened condensed milk and caramel sauce, then slowly drizzle the mixture all over the cake. Allow the cake to cool completely at room temperature, then refrigerate for at least 1 hour.
4. Spread the Cool Whip over the top of the cake, top with the Heath toffee bits and refrigerate again for 1 hour. Serve cold and refrigerate any leftovers.

With the heath bar crumbles on top of the cool whip topping, it will put you over the top. Just like something else I know... dig in!

PS: You can thank Brown Eyed Baker for this delicious recipe...and any innuendos. Okay, okay, the innuendos are all mine. I take full responsibility.

A Burger You Can't Beet

I'm all about beets. Beet salad, beet juice—as long as it ends in beet, I'll eat it. So, needless to say when I came across this recipe on PureWow, I was beet-yond (too much?) happy. Loaded with hearty goodness like brown rice, lentils, onions, walnuts and raisins, this burger is a great alternative to your typical beef burger. Load on top yogurt, chopped cucumbers, tomatoes, and dill and you may be as obsessed with beets as I am.

Sweet and Smoky Beet Burgers
Recipe adapted from "The New Persian Kitchen" by Louisa Shafia (Ten Speed Press)
Makes 8 burger patties
Start to Finish: 45 MINUTES

photo source: Sara Remington

Ingredients:        
2 tablespoons grapeseed or olive oil, plus extra for searing
1 yellow onion, thinly sliced (about 2 cups)
1 cup peeled and grated beets (from about 1 small beet)
3 garlic cloves, crushed
1 cup walnuts
½ cup golden raisins
2 teaspoons sweet smoked paprika
½ cup cooked green lentils
2 teaspoons sea salt, plus more for seasoning
1 teaspoon freshly ground black pepper, plus more for seasoning
2 cups cooked short-grain brown rice, at room temperature
1 egg

Ingredients:
1. In a medium skillet, warm the grapeseed or olive oil over medium heat. Add the onion and cook, stirring frequently, until it starts to soften and caramelize, about 10 minutes.

2. Reduce the heat to medium-low and add the beets, garlic, walnuts, raisins and paprika. Cook, stirring frequently, until the beets are starting to brown and the walnuts are toasted, about 8 minutes.

3. Transfer the onion-beet mixture to the bowl of a food processor and pulse several times until chunky. Transfer the mixture to a large bowl and add the lentils, sea salt and black pepper. Set aside.

4. Replace the bowl of the food processor (without washing) and blend the brown rice with the egg until a coarse puree forms. Add the rice mixture to the onion-lentil mixture and mix with your hands until combined. Divide the mixture into 8 portions and shape each one into a patty just under 1 inch thick.

5. In a large cast-iron skillet set over medium heat, warm enough grapeseed or olive oil to coat the bottom. Place the patties in the skillet and cook undisturbed for 5 minutes. Gently flip the patties and reduce the heat to low. Cover the skillet and cook the patties until they are warmed through and have a firm, golden-brown crust, 8 to 10 minutes longer. Remove the patties from the skillet and serve immediately with desired accompaniments.

To check out more amazing recipes like this one, sign up for PureWow Recipes to keep the goodness coming!

Devon