This is NOT your ordinary carrot cake....this one is truly special and over-the-top extraordinary. It is not every day that top food bloggers make another food blogger recipe with RAVE reviews over the deliciousness of this cake. This cake is first of all, delicious on it's own, but adding the extra layers of praline between each cake layer is literally mind-blowing. This is not a beginner cake and requires skill and patience, but the results are ever so worth a special occasion! Buon…

This easy pecan praline sauce made with brown sugar is perfect on cakes, ice cream, bread pudding, pancakes, and any and all other desserts!

Check this little gem out. You should totally make it for Mardi Gras (March 8th). Don't buy those crummy store bought King Cakes this year...

King Cake with pecan praline filling is a delicious yeast coffee cake formed into an oval or ring decorated with icing and bands of purple, green, and yellow sanding sugar.

How To Make Pecan Praline Cake: With mixer, blend cream cheese and butter until smooth. Gradually add in cups of powdered sugar beating at low speed until

Praline Cake

This Pecan Praline Pound Cake is filled with toasted pecans and toffee bits all drizzled with a sweet pecan praline glaze.

A delicious, easy praline paste made with hazelnuts or almonds or a mix of both! Perfect as a spread, filling, or flavoring for desserts!

Discover the exquisite taste of authentic French praliné with our easy homemade praline paste recipe. Made from finely roasted hazelnuts and almonds, our praline paste offers a smooth, thick texture perfect for pastry creations. Experience the rich, caramelized flavor that enhances any dessert. Ideal for bakers and connoisseurs seeking a high-quality, versatile ingredient for their culinary masterpieces.

After carefully checking it for lingering traces of peanut butter, I plunge the blunt-end of a butter knife into my tall thermos. A simple twirl creates a brief and sophisticated tie-dye, eventually settling into a comfortable brown with a glossy finish. As I stare blankly into the stilled thermos, I am reminded of a time...Read More »