tag:blogger.com,1999:blog-31382970784896142652024-02-07T18:36:48.314-08:00Cake on Friday!Janehttp://www.blogger.com/profile/16740287594315609820noreply@blogger.comBlogger36125tag:blogger.com,1999:blog-3138297078489614265.post-55037547514365364122015-02-14T09:03:00.000-08:002015-02-14T09:03:18.623-08:00First Friday!<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0TwfIBoRyv4grzDwLVrkr3TGZD80Jn1ZY6JEWAie-PpxMDY56jUHDex30EEylT7RkFC7FGUzf5KA6Vu6acUe54HiLjCwrD2qtMqPn4gqA4IYFGqymI4hWqP9O01jgwHMhMRsxNv_uBRk/s1600/2015-02-13+21.22.09.jpg" imageanchor="1" style="clear: left; display: inline !important; margin-bottom: 1em; margin-right: 1em; text-align: center;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0TwfIBoRyv4grzDwLVrkr3TGZD80Jn1ZY6JEWAie-PpxMDY56jUHDex30EEylT7RkFC7FGUzf5KA6Vu6acUe54HiLjCwrD2qtMqPn4gqA4IYFGqymI4hWqP9O01jgwHMhMRsxNv_uBRk/s1600/2015-02-13+21.22.09.jpg" height="179" width="320" /></a><br />
<br />
Here we are again, the beginning of another tax season! Hal's First Friday request was a long time favorite Matzo Crunch, or as we lovingly call it, Matzo Crack. This confection is deadly good and you will find yourself eating way more of it than you should! You've been warned!<br />
<br />
There are many variations of this recipe on the web but I use a basic four-ingredient recipe.<br />
<br />
Matzo sheets<br />
Brown sugar<br />
Butter<br />
Chocolate chips<br />
In honor of Valentine's Day, I added sprinkles.<br />
<br />
Preheat oven to 375 degrees.<br />
<br />
Line a large baking sheet with foil. On top of the foil, put a layer of baking parchment paper. Do not skip either step or you will have a hot sticky mess on your hands later. Both foil and parchment are essential!<br />
<br />
Place a single layer of matzo sheets on top of the parchment, breaking matzo as needed to fill the sheet as completely as possible.<br />
<br />
In a saucepan, heat equal parts butter and sugar. I used one cup each for 6 matzo sheets. Bring to boil, stirring constantly. Boil for three minutes. Remove from heat and pour over matzo, using a knife to spread evenly. Reduce oven to 325 degrees. Bake matzo caramel mixture for 15 minutes until brown and bubbly. The caramel mixture will thicken. Watch carefully to make sure it doesn't burn.<br />
<br />
Remove from oven and sprinkle the top liberally with chocolate chips. I used semi-sweet chips but you can use any type you like. Let sit for 5 minutes to soften the chips, then spread the chocolate in a even layer over caramel. Let cool. Place in the freezer for a few minutes to set, Once it is hardened, remove foil from pan. Peel off foil, then peel off parchment paper. Break into pieces and enjoy!Janehttp://www.blogger.com/profile/16740287594315609820noreply@blogger.com0tag:blogger.com,1999:blog-3138297078489614265.post-35270070555177243922013-04-13T12:54:00.000-07:002013-04-13T12:54:09.597-07:00THE GRAND FINALE!<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgmZpYAUeaJMrzAa53Zwe2XHAxypzjr3M-r0hZJceeRb_U_ORu5kFV7cEBiAyljx3FUAkKA9B6lMWAt3XnNlWU9mwHrik6w4PLA13NX_T8FgF_cZdUbGPCffR414JSdQeEpLq3rY7hsjw4/s1600/cheesecake.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgmZpYAUeaJMrzAa53Zwe2XHAxypzjr3M-r0hZJceeRb_U_ORu5kFV7cEBiAyljx3FUAkKA9B6lMWAt3XnNlWU9mwHrik6w4PLA13NX_T8FgF_cZdUbGPCffR414JSdQeEpLq3rY7hsjw4/s320/cheesecake.jpg" width="213" /></a></div>
For the last Friday of tax season, I made an over-the-top cheesecake from one of favorite websites <a href="http://willowbirdbaking.com/2012/09/10/german-chocolate-cheesecake/" target="_blank">Willow Bird Baking</a>.<br />
<br />
<strong><span style="font-size: large;">German Chocolate Cheesecake</span></strong><br />
<strong><span style="font-size: large;"></span></strong><br />
<strong>Crust Ingredients:</strong> 1 package (about 38) chocolate sandwich cookies, finely processed into crumbs (cream and all – it’ll disappear when you crush them up!)<br /> 6 tablespoons unsalted butter, melted and cooled<br /> Small pinch of salt<br /><br /><strong>Ganache Ingredients:</strong><br /> 3/8 cups heavy cream<br /> 5 ounces bittersweet or semisweet chocolate, finely chopped (I used half semisweet and half Ghirardelli 60% Cacao chocolate chips)<br /><br /><strong>Cheesecake Ingredients:</strong><br /> 3 packages (8 ounces each) of cream cheese, room temperature<br /> 3/4 cup sugar<br /> 3/4 teaspoon of vanilla extract<br /> 3 eggs, room temperature<br /> 3 ounces or about 6 tablespoons chocolate chips, melted and cooled (I used half semisweet and half Ghirardelli 60% Cacao) <br /><br /><strong>Cake Ingredients:</strong><br /> 3/4 cup all-purpose flour<br /> 3/4 cup granulated sugar<br /> 3/8 cups unsweetened cocoa powder<br /> 3/4 teaspoon baking soda<br /> 3/8 teaspoon baking powder<br /> 1/4 teaspoon salt<br /> 1 large egg<br /> 3/8 cup low-fat buttermilk<br /> 1/8 cup plus 1/2 tablespoons vegetable oil<br /> 3/8 cups warm water<br /> 1/2 teaspoon pure vanilla extract<br /><br /><strong>Filling Ingredients:</strong><br /> 2/3 cup heavy cream<br /> 2/3 cup sugar<br /> 2 large egg yolks<br /> 2 ounces butter, cut into small pieces<br /> 1/3 teaspoon salt<br /> 2/3 cup pecans, toasted and finely chopped<br /> 1 cup unsweetened coconut, toasted<br />
Dash of cinnamon<br /><br /><strong>Directions:</strong><br /><u>Make the cheesecake crust</u>: Combine the chocolate cookie crumbs, melted butter and salt in a small bowl. Toss with a fork to moisten all of the crumbs. Press into a thin layer covering the bottom and sides of the springform pan (at least 3 inches up the sides). It’s hard to get the crust up that high, but keep pressing the crumbs up from the bottom with a smooth-sided glass (twisting the glass as you do so, so the crumbs don’t stick) and working them around — you’ll want it that high to hold the cake layer. Patience helps with this step.<br /><br /><u>Make the ganache</u>: Bring the cream to a simmer in a medium saucepan (or heat in the microwave for about a minute, watching to ensure it doesn’t boil). Place the chocolate in a medium bowl. Once the cream reaches a simmer, pour the cream over the chocolate and let stand 1-2 minutes. Whisk in small circles until a smooth ganache has formed. Pour the ganache over the bottom of the crust. Freeze until the ganache layer is firm, about 30 minutes.<br /><br /><u>Make the cake</u>: While the ganache is freezing, cut a circle of parchment paper or wax paper and use cooking spray as “glue” to adhere it to a 9-inch round cake pan. Then grease the pan and the paper. Preheat the oven to 350 degrees F.<br /><br /> Whisk the flour, sugar, cocoa, baking soda, baking powder, and coarse salt together in a mixing bowl. Beat the dry ingredients on low until combined before increasing the speed to medium and adding the egg, buttermilk, warm water, oil, and vanilla. Beat about 3 minutes until the mixture is smooth. Pour it into the pan.<br /><br /> Place the pan in the oven and bake until a toothpick inserted in the middle comes out with just a few moist crumbs, about 25-30 minutes. Rotate the pan about halfway through so it’ll bake evenly. When you take the cake layer out, leave the oven preheated for the cheesecake. Let the cake layer cool on a wire rack for about 10 minutes before turning it out onto a sheet of wax paper and leaving it to cool completely. Wrap the cake layer and stick it in the freezer to firm it up for assembly.<br /><br /><u>Make the cheesecake</u>: While the cake layer is baking, mix cream cheese and sugar in a large bowl until well blended and creamy. Add the eggs one at a time, mixing between each, and continue mixing until combined. Add the chocolate and continue mixing until combined. Pour mixture into prepared crust and smooth the top with a spatula.<br /><br /> Bake for 55 minutes or until center of cake is almost set. The top may crack, but it doesn’t particularly matter, since you’ll be covering it anyway. Let the cheesecake fully cool. When almost cool, place it in refrigerator to chill while you prepare the filling.<br /><br /><u>Make the filling</u>: Place the butter, salt, toasted coconut, and toasted pecans in a medium bowl. In a small saucepan, heat the cream, sugar, and egg yolks over medium heat, stirring constantly, until the mixture is thickened, coats the spoon, and reads 170 degrees F on a candy thermometer. Pour this mixture over the coconut mixture and stir until the butter melts. Let the mixture cool completely (I set mine in the fridge once it was almost cool to thicken it some more.)<br /><br /><u>Assemble the cake</u>: Place half of the filling on top of the chilled cheesecake and spread it out. Carefully place the chocolate cake layer on top. Spread the rest of the filling on top of the chocolate cake layer. Decorate with pecans. Chill for 3 hours or overnight. When completely chilled, loosen the cake from rim of springform pan by wrapping the pan in warm dishtowels. Remove the springform pan and serve.<br />
<br />
Janehttp://www.blogger.com/profile/16740287594315609820noreply@blogger.com0tag:blogger.com,1999:blog-3138297078489614265.post-30170607914545892202013-04-13T12:45:00.000-07:002013-04-13T12:45:21.928-07:00I'm a Little Behind on My Postings......I need to post both last week's and this weeks recipes!<br />
<br />
<div style="text-align: left;">
Last weeks recipe was from <a href="http://luluthebaker.blogspot.com/2010/10/carmelitas.html" target="_blank">Lulu The Baker</a> and is a rich bar cookie called </div>
<div style="text-align: left;">
</div>
<div style="text-align: left;">
</div>
<div style="text-align: left;">
<span style="font-size: large;"><strong>Carmelitas</strong></span></div>
<br />
<div class="separator" style="clear: both; text-align: left;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjsyOY-Ae20n5_ZnSiR2hSgh_Yu-gaSImzJeY9DZgiaqWmLdbVtBV22eRC9Ku1VLdTuZ7c1OfNzCyrzLctU_XgAl4tWRoyqT6-BMB58C7d6Tlfu_9llTKdy_I0QCpnppuM2Jy0hN5M_7Og/s1600/caramel.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjsyOY-Ae20n5_ZnSiR2hSgh_Yu-gaSImzJeY9DZgiaqWmLdbVtBV22eRC9Ku1VLdTuZ7c1OfNzCyrzLctU_XgAl4tWRoyqT6-BMB58C7d6Tlfu_9llTKdy_I0QCpnppuM2Jy0hN5M_7Og/s320/caramel.jpg" width="213" /></a>32 caramel squares, unwrapped<br />1/2 cup heavy cream<br />3/4 cup butter,
melted<br />3/4 cup brown sugar, packed<br />1 cup flour<br />1 cup rolled oats<br />1
teaspoon baking soda<br />6 ounces semisweet chocolate chips<br /><br />Combine
caramels and cream in a small saucepan over low heat. Stir until completely
smooth; set aside. In a separate bowl, combine melted butter, brown sugar,
flour, oats, and baking soda. Pat half of the oatmeal mixture into the bottom of
an 8x8" pan. Bake at 350 degrees for 10 minutes. Remove pan from oven and
sprinkle chocolate chips over crust. Pour caramel mixture over chocolate chips.
Crumble remaining oatmeal mixture over caramel. Return to oven and bake an
additional 15-20 minutes, until the edges are lightly browned. Remove from oven
and cool completely before cutting.<br />*A stint in the fridge will help them
cool off if you're pinched for time. They shouldn't be served cold, but all of
that molten caramel takes a long time to cool down. They should be stored and
served at room temperature.<br />**If you want to use homemade or store-bought
caramel sauce in place of the caramel/cream mixture, use 1 1/4 cups of
sauce.<br />***I doubled the amount to make a 9x13" version. </div>
<br />Janehttp://www.blogger.com/profile/16740287594315609820noreply@blogger.com0tag:blogger.com,1999:blog-3138297078489614265.post-47801102282741498592013-03-29T00:45:00.001-07:002013-03-29T00:47:10.537-07:00Sour Cream Cake with Saffron Orange GlazeTodays cake comes from the <a href="http://www.mccormickgourmet.com/Recipes/Desserts/Sour-Cream-Cake-with-Saffron-Orange-Glaze.aspx">McCormick Shilling</a> website. They have a new "gourmet" collection with a batch of recipes to go with it. The glaze on this cake is more like a syrup and is made with Saffron. I doubled it and baked it i a 9 x 13 bakin gpan.<br />
<h3>
Sour Cream Cake with Saffron Orange Glaze</h3>
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<h4 class="ttl" id="ingredients" style="text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjByNxboXgneIx0rrV85vItrvgxfuw9d0xuaA8EJ8yeL5rTpmbtIeaVxfeb85Wl8-5j2s0jXKM54cdOqprT0PqPwlwcPpRuqymS6MKHF-dU38SgSiuk2xxHRqtv7bcqwmCQgknrN9rRHfw/s1600/Sour-Cream-Cake-with-Saffron-Orange-Glaze.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjByNxboXgneIx0rrV85vItrvgxfuw9d0xuaA8EJ8yeL5rTpmbtIeaVxfeb85Wl8-5j2s0jXKM54cdOqprT0PqPwlwcPpRuqymS6MKHF-dU38SgSiuk2xxHRqtv7bcqwmCQgknrN9rRHfw/s200/Sour-Cream-Cake-with-Saffron-Orange-Glaze.jpg" width="200" /></a></h4>
<h4 class="ttl" style="text-align: left;">
INGREDIENTS</h4>
<div class="ingredients" style="z-index: 770;">
<span class="ingredient">1 3/4 cups flour</span><br />
<span class="ingredient">2 teaspoons <a href="http://www.mccormickgourmet.com/Products/Spices/Cream-of-Tartar.aspx">McCormick® Gourmet Collection Cream of Tartar</a></span><br />
<span class="ingredient">1 teaspoon baking soda</span><br />
<span class="ingredient">1/4 teaspoon salt</span><br />
<span class="ingredient">3/4 cup (1 1/2 sticks) butter, softened</span><br />
<span class="ingredient">1 1/3 cups sugar, divided</span><br />
<span class="ingredient">1 1/2 teaspoons <a href="http://www.mccormick.com/Products/Extracts-and-Food-Colors/Extracts/Pure-Vanilla-Extract.aspx">McCormick® Pure Vanilla Extract</a></span><br />
<span class="ingredient">2 eggs</span><br />
<span class="ingredient">1 container (8 ounces) sour cream</span><br />
<span class="ingredient">3/4 cup orange juice</span><br />
<span class="ingredient">1/4 teaspoon <a href="http://www.mccormickgourmet.com/Products/Spices/Saffron-Spanish.aspx">McCormick® Gourmet Collection Saffron, Spanish</a></span></div>
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1 3/4 cups flour
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<td>
2 teaspoons <a href='/Products/Spices/Cream-of-Tartar.aspx'>McCormick® Gourmet Collection Cream of Tartar</a>
</td>
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<td>
1 teaspoon baking soda
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<td>
1/4 teaspoon salt
</td>
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<td>
3/4 cup (1 1/2 sticks) butter, softened
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<td>
1 1/3 cups sugar, divided
</td>
</tr>
<tr>
<td>
1 1/2 teaspoons <a href='http://www.mccormick.com/Products/Extracts-and-Food-Colors/Extracts/Pure-Vanilla-Extract.aspx'>McCormick® Pure Vanilla Extract</a>
</td>
</tr>
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<td>
2 eggs
</td>
</tr>
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<td>
1 container (8 ounces) sour cream
</td>
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<td>
3/4 cup orange juice
</td>
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<td>
1/4 teaspoon <a href='/Products/Spices/Saffron-Spanish.aspx'>McCormick® Gourmet Collection Saffron, Spanish </a>
</td>
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<h4 class="ttl" id="directions">
Directions</h4>
<div class="directions" style="z-index: 760;">
1. Preheat oven to 350°F. Lightly grease 9-inch round baking pan. Line bottom with wax paper circle; lightly grease wax paper. <br />
<br />
2. Mix flour, cream of tartar, baking soda and salt in medium bowl. Set aside. Beat butter, 1 cup of the sugar and vanilla in large bowl with electric mixer on high speed until light and fluffy. Add eggs and sour cream; beat on low speed until well blended. Gradually add flour mixture, beating on low speed until well mixed. Spread evenly in prepared pan. <br />
<br />
3. Bake 45 to 50 minutes or until cake pulls away from sides of pan and toothpick inserted in center comes out clean. Cool in pan 10 minutes on wire rack. While cake is cooling in pan, mix orange juice, remaining 1/3 cup sugar and saffron in small saucepan. Bring to boil on medium heat, stirring constantly to dissolve sugar. Cover to keep warm. <br />
<br />
4. Loosen cake from sides of pan with small knife or metal spatula. Invert cake onto serving plate. Pierce holes in hot cake with metal or wooden skewer. Spoon warm syrup evenly over hot cake. Let stand until cake has cooled and syrup has been absorbed. Garnish as desired. </div>
Janehttp://www.blogger.com/profile/16740287594315609820noreply@blogger.com0tag:blogger.com,1999:blog-3138297078489614265.post-67272985410825999112013-03-29T00:32:00.003-07:002013-03-29T00:32:56.551-07:00Buttermilk-Blueberry Breakfast Cake<br />
I forgot to post last weeks recipe so here it is! I found this recipe on Pinterest which lead me to <a href="http://www.alexandracooks.com/2011/06/29/buttermilk-blueberry-breakfast-cake/">Alexandra's Kitchen.</a> It was a big hit! I doubled the recipe and baked in a 9 x 13 baking pan.<br />
<br />
<em>BLUEBERRY-BUTTERMILK </em><em>BREAKFAST CAKE</em><br />
<br />
Serves 6-8<br />
<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgLAPBWZddeCWM56kJqcsCPxKem_mbbO43O9XLXSLaSUICtUCgerFLRJVlAyDjzf4IqO0BoagmaYSBfZz3KZ8j2UhWkY3pIvkT44D_pUimBbdpJ5Atfex35Y8cN4HBMk8lfb5bk5jCtxl8/s1600/Blueberry+cake.bmp" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgLAPBWZddeCWM56kJqcsCPxKem_mbbO43O9XLXSLaSUICtUCgerFLRJVlAyDjzf4IqO0BoagmaYSBfZz3KZ8j2UhWkY3pIvkT44D_pUimBbdpJ5Atfex35Y8cN4HBMk8lfb5bk5jCtxl8/s320/Blueberry+cake.bmp" width="213" /></a>½ cup unsalted butter, room temperature<br />2 tsp. lemon zest or more — zest from 1 large lemon<br />7/8 cup* + 1 tablespoon sugar**<br />1 egg, room temperature<br />1 tsp. vanilla<br />2 cups flour (set aside 1/4 cup of this to toss with the blueberries)<br />2 tsp. baking powder<br />1 tsp. kosher salt<br />2 cups fresh blueberries<br />½ cup buttermilk***<br />
* 7/8 cup = 3/4 cup + 2 tablespoons<br />
<br />** This 1 tablespoon is for sprinkling on top<br />*** To make homemade buttermilk, place 1 tablespoon of vinegar or lemon juice in a liquid measuring cup. Fill cup with milk until it reaches the 1-cup line. Let stand for five minutes. Use only 1/2 cup of the prepared mixture for the recipe. <br />
<br />
1. Preheat the oven to 350ºF. Cream butter with lemon zest and 7/8 cup of the sugar until light and fluffy.<br />
<br />
2. Add the egg and vanilla and beat until combined. Meanwhile, toss the blueberries with ¼ cup of flour, then whisk together the remaining flour, baking powder and salt. <br />
3. Add the flour mixture to the batter a little at a time, alternating with the buttermilk. Fold in the blueberries.<br />
<br />
4. Grease a 9-inch square baking pan (or something similar) with butter or coat with non-stick spray. Spread batter into pan. Sprinkle batter with remaining tablespoon of sugar. Bake for 35 to 45 minutes. Check with a toothpick for doneness. If necessary, return pan to oven for a couple of more minutes. (Note: Baking for as long as 10 minutes more might be necessary.) Let cool at least 15 minutes before serving.<br />
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Janehttp://www.blogger.com/profile/16740287594315609820noreply@blogger.com0tag:blogger.com,1999:blog-3138297078489614265.post-62191387887316393692013-03-08T07:13:00.000-08:002013-03-08T07:13:18.117-08:00Sometimes You Feel Like a Nut...<br />
<br />
Today's offering is from <a href="http://www.epicurious.com/recipes/food/views/Almond-Joy-Cheesecake-4999">Epicurious.com</a>.<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhWoSGAIiIThZKiExqiIrxUkqGAPxxdOak-zZ8LBWPMd1uZRutr21Vt0O320UAb9gH4lapEnsF_WmAbreXJ_FhlL-G1OlXU-_lJryKLLj7xQm76J_ehpoZvwOYW3997L8ot6cv6RG3BY0o/s1600/AJC.bmp" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="239" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhWoSGAIiIThZKiExqiIrxUkqGAPxxdOak-zZ8LBWPMd1uZRutr21Vt0O320UAb9gH4lapEnsF_WmAbreXJ_FhlL-G1OlXU-_lJryKLLj7xQm76J_ehpoZvwOYW3997L8ot6cv6RG3BY0o/s320/AJC.bmp" width="320" /></a></div>
What's to say except, Yum!<br />
<br />
<h2>
Almond Joy Cheesecake</h2>
<br />
<strong>Crust</strong><br />
<ul class="ingredientsList">
<li class="ingredient">1 1/2 cups graham cracker crumbs</li>
<li class="ingredient">1 1/2 cups sweetened flaked coconut, toasted</li>
<li class="ingredient">1/2 cup sliced almonds, toasted (about 2 ounces)</li>
<li class="ingredient">1/4 cup sugar</li>
<li class="ingredient">1/2 cup (1 stick) unsalted butter, melted</li>
</ul>
<br /><strong>Filling</strong><br />
<ul class="ingredientsList">
<li class="ingredient">4 8-ounce packages cream cheese, room temperature</li>
<li class="ingredient">1 cup sugar</li>
<li class="ingredient">4 large eggs</li>
<li class="ingredient">1 cup sweetened flaked coconut, toasted</li>
<li class="ingredient">1 tablespoon coconut extract</li>
<li class="ingredient">1 cup sliced almonds, toasted</li>
</ul>
<br /><strong>Glaze</strong><br />
<ul class="ingredientsList">
<li class="ingredient">1 cup semisweet chocolate chips</li>
<li class="ingredient">3/4 cup whipping cream</li>
<li class="ingredient">1 1/2 teaspoons vanilla extract</li>
</ul>
<div class="instruction">
For crust: Preheat oven to 350°F. Wrap outside of 9-inch-diameter springform pan with 2 3/4-inch-high sides with foil. If you use a 10-inch-diameter pan you do not need the foil. </div>
<div class="instruction">
</div>
<div class="instruction">
Finely grind cracker crumbs, coconut, almonds and sugar in processor. Add butter; process until moist crumbs form. Press mixture onto bottom and 1 inch up sides of pan. Bake crust until set and beginning to brown, about 12 minutes. Cool. Reduce oven temperature to 325°F. </div>
<div class="instruction">
</div>
<div class="instruction">
For filling: Using electric mixer, beat cream cheese and sugar in large bowl until smooth. Add eggs 1 at a time, beating just until blended after each addition. Mix in coconut and extract . Fold in almonds. Transfer filling to crust. Bake until cake is puffed and no longer moves when pan is shaken, about 1 hour 15 minutes. Cool completely on rack. </div>
<div class="instruction">
</div>
<div class="instruction">
For glaze: Combine 1 cup chocolate chips, cream and vanilla in small saucepan. Stir over medium-low heat until smooth. Cool until glaze begins to thicken but can still be poured, about 30 minutes. Pour glaze over cooled cake; spread evenly. Chill cake overnight. </div>
<div class="instruction">
</div>
<div class="instruction">
Run small knife around sides of cake to loosen. Release pan sides.</div>
<br />Janehttp://www.blogger.com/profile/16740287594315609820noreply@blogger.com0tag:blogger.com,1999:blog-3138297078489614265.post-55421055769192275052013-03-01T07:03:00.001-08:002013-03-01T07:03:15.554-08:00Chocolate Chocolate Chip Cake with Nutella ButtercreamToday's cake is a recipe from <a href="http://blogs.babble.com/family-kitchen/2010/08/04/nutellabundt/">Babble.com.</a> It has kind of an unusual mix of ingredients. Olive oil, instant pudding mix and sour cream. The batter is glossy and gorgeous and it makes a dense chocolaty cake. And you just can't go wrong with Nutella in your butter cream! <br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjRjq467h9jy77PSRfzo41IJ31la520ito1AEiLWIzroBD5sKxEYUPhD-7c0XT0xGetiKT9qUnN90iI-9bIZhkPWNoqCFpMB-Fdnr3556Tr2pO9IFztU7N8LfBiR73m_MANP9SckFurlmc/s1600/20130301_062314.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjRjq467h9jy77PSRfzo41IJ31la520ito1AEiLWIzroBD5sKxEYUPhD-7c0XT0xGetiKT9qUnN90iI-9bIZhkPWNoqCFpMB-Fdnr3556Tr2pO9IFztU7N8LfBiR73m_MANP9SckFurlmc/s200/20130301_062314.jpg" width="186" /></a></div>
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Here's the recipe:<br />
<br />
<strong>Chocolate Chocolate Chip Bundt</strong><br />
<strong></strong><br />
4 eggs<br />
1 1/2 c. brown sugar<br />
1/2 c. olive oil<br />
1 package instant chocolate pudding<br />
1 tsp. salt<br />
3/4 tsp. baking powder <br />
2/3 c. cocoa powder<br />
1 1/2 c. flour<br />
1 c. sour cream<br />
½ c. water<br />
1 c. mini chocolate chips<br />
<br />
In a large bowl, beat together eggs, brown sugar, and olive oil, and instant pudding mix, creaming until very well mixed. Add salt, baking powder, cocoa powder, and flour. Beat just until incorporated. Add sour cream and water, and beat again just until incorporated. Fold in mini chocolate chips, then scoop batter into a bundt pan which has been generously greased and floured (use cocoa powder, instead of flour, for a nice chocolaty finish to the outside of your cake). Bake in an oven preheated to 350 degrees for 40-45 minutes, or just until the center part of the cake ring springs back to the touch. Watch your cake closely! You don’t want to overcook it! Once cooked, wait for the cake to cool to the touch before turning it out onto a cooling rack. Allow to cool, then cover tightly in plastic wrap and store in the fridge overnight before frosting.<br />
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<strong>Nutella Butter Cream</strong><br />
<strong></strong><br />
<strong></strong>½ c. Nutella<br />
12 Tbsp. butter, slightly softened<br />
3 1/2 c. powdered sugar<br />
1-2 T. milk<br />
<br />
In a large bowl, beat together Nutella and butter until smooth and fluffy. Slowly add powdered sugar, beating well to incorporate. Add as much milk as needed to make frosting fluffy, but soft enough to spread. Spread on cooled Chocolate Chocolate Chip bundt cake.Janehttp://www.blogger.com/profile/16740287594315609820noreply@blogger.com0tag:blogger.com,1999:blog-3138297078489614265.post-90319367215940413572013-02-22T00:03:00.000-08:002013-02-22T00:03:42.307-08:00Seriously Good!Today's offering is a recipe I borrowed from <a href="http://mamabblog.com/2011/06/french-toast-and-bacon-cupakes.html">Mama B's Blog.</a> French Toast Cupcakes with Maple Buttercream and candied Bacon. Yes, they are as good as they sound. I doubled the recipe and made 24 cupcakes.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhN8Bh58xICnBfnRz0Uvu4-d8L2EOKz_XX7RMfIvgEX_z00txRpjkhDxWfoGyAEI5jtUX7zmP3RfD5g48SLGV8KjqWn5HqOdTgP_fccUkj6Bd1Ic1dCRYF-2oXBnYDWa5s5zGmsdhF3i6o/s1600/French+toast+maple+bacon+cupcakes+1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhN8Bh58xICnBfnRz0Uvu4-d8L2EOKz_XX7RMfIvgEX_z00txRpjkhDxWfoGyAEI5jtUX7zmP3RfD5g48SLGV8KjqWn5HqOdTgP_fccUkj6Bd1Ic1dCRYF-2oXBnYDWa5s5zGmsdhF3i6o/s320/French+toast+maple+bacon+cupcakes+1.jpg" width="320" /></a></div>
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<div class="ERSName" itemprop="name">
<span class="fn">French Toast and Bacon Cupakes</span></div>
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<div class="ERSDetails">
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Author: <span itemprop="author">Mama B</span></div>
<div class="ERSHead">
Recipe type: <span itemprop="recipeCategory">dessert</span></div>
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<div class="ERSTimes">
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Prep time: <time datetime="" itemprop="prepTime">10 mins<span class="value-title" title="PT10M"> </span></time> </div>
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Cook time: <time datetime="" itemprop="cookTime">25 mins<span class="value-title" title="PT25M"> </span></time> </div>
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Total time: <time datetime="" itemprop="totalTime">35 mins<span class="value-title" title="PT35M"> </span></time> </div>
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Serves: <span itemprop="recipeYield">12 cupcakes</span> </div>
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</div>
</div>
<div class="ERSIngredients">
<div class="ERSIngredientsHeader ERSHeading">
Ingredients</div>
<ul>
<li class="ingredient" itemprop="ingredients">French Toast Cupcakes: ¾ cup butter, softened</li>
<li class="ingredient" itemprop="ingredients">1 cup sugar</li>
<li class="ingredient" itemprop="ingredients">1½ cups cake flour, sifted</li>
<li class="ingredient" itemprop="ingredients">1½ teaspoons baking powder</li>
<li class="ingredient" itemprop="ingredients">¼ teaspoon salt</li>
<li class="ingredient" itemprop="ingredients">½ cup milk, at room temperature</li>
<li class="ingredient" itemprop="ingredients">1 teaspoon nutmeg</li>
<li class="ingredient" itemprop="ingredients">1 teaspoon cinnamon</li>
<li class="ingredient" itemprop="ingredients">3 eggs</li>
<li class="ingredient" itemprop="ingredients">Maple Buttercream Frosting: 2 Sticks butter, softened</li>
<li class="ingredient" itemprop="ingredients">2¾ cups powdered sugar</li>
<li class="ingredient" itemprop="ingredients">2 teaspoons heavy cream, at room temperature</li>
<li class="ingredient" itemprop="ingredients">1 teaspoon maple extract</li>
</ul>
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Instructions</div>
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<div class="ERSInstructions">
<ol>
<li class="instruction" itemprop="recipeInstructions">Preheat oven to 375 degrees.</li>
<li class="instruction" itemprop="recipeInstructions">Fry (or bake) up some crispy bacon and set aside (I used 8 slices maple flavored bacon for a double batch).</li>
<li class="instruction" itemprop="recipeInstructions">In a standing mixer, combine the butter and sugar and mix.</li>
<li class="instruction" itemprop="recipeInstructions">In a medium bowl, whisk together the flour, baking powder, salt, nutmeg, and cinnamon. Set aside.</li>
<li class="instruction" itemprop="recipeInstructions">Add the eggs to the creamed butter one at time, waiting for each one to be fully incorporated before adding the next. Then add the milk.</li>
<li class="instruction" itemprop="recipeInstructions">Stir in the dry ingredients.</li>
<li class="instruction" itemprop="recipeInstructions">Divide the batter evenly in the muffin tin. Bake at 375* for 25-27 minutes.</li>
<li class="instruction" itemprop="recipeInstructions">Remove the cupcakes from the oven and cool completely.</li>
<li class="instruction" itemprop="recipeInstructions">Take about 1/4 cup maple syrup and bring to boil in a small pan. Once it get's foamy, add the bacon bits and stir until the mixture is sticky. Watch carefully or the bacon will burn! Spread the bacon bits on a nonstick sheet and let cool.</li>
<li class="instruction" itemprop="recipeInstructions">For the frosting: Mix all 4 ingredients together. Beat on high speed until fluffy.</li>
<li class="instruction" itemprop="recipeInstructions">Frost your cupcakes and cover them with crispy bacon pieces.</li>
</ol>
</div>
Janehttp://www.blogger.com/profile/16740287594315609820noreply@blogger.com1tag:blogger.com,1999:blog-3138297078489614265.post-13509637231767793452013-02-21T23:46:00.001-08:002013-02-21T23:46:35.186-08:00I'm Back!After a little haitus, I'm back at it again. Another tax season, another cake on Friday...<br />
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I didn't have time last week to post February 15th's cake so here it is now.<br />
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RASPBERRY COCONUT CAKE<br />
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I used one of my favorite baking pans, a Tiara Pan or Marianne Pan. The pan bakes a cake with a depression in the center that you can then fill with all kinds of yummy stuff. <br />
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I used a French Vanilla cake mix, following the directions on the box. While the cake was warm, I brushed the depression in the center generiously with Chambord. I then combined a cup of seedless raspberry jam with 1/2 cup coconut and a tablespoon of Chambord. I smoothed this in the center. Cream cheese frosting was piped around the edge and then a sprinkling of love on top!Janehttp://www.blogger.com/profile/16740287594315609820noreply@blogger.com0tag:blogger.com,1999:blog-3138297078489614265.post-61586318943338238412011-04-27T07:26:00.000-07:002011-04-27T07:26:53.317-07:00A late Passover Goodie...I saw Jeffrey Nathan make a Marscapone and Citrus Noodle Kugel on TV and have been wanting to try it for awhile. This is NOT a low calorie treat. The 2 sticks of butter would make Paula Dean proud :-) The recipe is from "Jeffrey Nathan's Family Suppers".<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7r0Uyygtg-35VYxAYbkZ3CHF70qN2rBYDo-p-WxrDzPtpF0lq41Owx7mFyvdG2YpIdDDsc-qhgJ_jWTN-8vmPRhyphenhyphenaO83QqqP_S9iu5ewDHYZfRoaaMrXfvXRc1BxcLNqSge_MpBY0_2o/s1600/Kugel.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" i8="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7r0Uyygtg-35VYxAYbkZ3CHF70qN2rBYDo-p-WxrDzPtpF0lq41Owx7mFyvdG2YpIdDDsc-qhgJ_jWTN-8vmPRhyphenhyphenaO83QqqP_S9iu5ewDHYZfRoaaMrXfvXRc1BxcLNqSge_MpBY0_2o/s320/Kugel.JPG" width="320" /></a></div><br />
Kugel:<br />
1 (12-oz.) package medium egg noodles<br />
8 tablespoons (1 stick) unsalted butter, cut into 8 pieces and softened<br />
5 large eggs<br />
3/4 cup granulated sugar<br />
24 oz. sour cream (2-1/2 cups)<br />
8 oz. Mascarpone cheese (comes in small tubs)<br />
1 tsp. vanilla extract<br />
Grated zest of 1 orange<br />
Grated zest of 1/2 lemon<br />
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Topping:<br />
1-1/4 cups crushed cornflakes<br />
2 tablespoons light brown sugar<br />
1 tsp. ground cinnamon<br />
1/4 tsp. freshly grated nutmeg<br />
8 tablespoons butter (1 stick), melted <br />
<br />
Position rack in middle of oven and preheat to 350°F. Lightly butter a 13"x9" inch baking dish. <br />
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Make Kugel:<br />
Bring a large pot of lightly salted water to a boil over high heat and add noodles. Cook until just tender (about 8 minutes). Drain well and return to pot. Add the butter and stir until butter melts and coats the noodles. <br />
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Whisk the eggs and sugar in a medium bowl. Add the sour cream, mascarpone, vanilla and zests and whisk until just combined. Do not overwhisk or the Mascarpone will separate. Pour over the noodles and mix to combine. Spread evenly in the baking dish.<br />
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Mix the cornflakes, brown sugar, cinnamon and nutmeg. Sprinkle evenly over the kugel and drizzle with the melted butter. <br />
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Bake until kugel feels set when pressed in the center, about 30 minutes. Let stand 10 minutes. Cut into squares and serve warm.Janehttp://www.blogger.com/profile/16740287594315609820noreply@blogger.com0tag:blogger.com,1999:blog-3138297078489614265.post-81658895379644662522011-04-15T07:29:00.000-07:002011-04-15T07:29:38.203-07:00Another RerunFor the last Friday of tax season, Hubby requested this favorite from Halloween of 2010!<br />
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From BettyCrocker.com at: <a href="http://www.bettycrocker.com/recipes/caramel-smore-cups/9916aa44-083c-4507-8db9-49d0a92f62f7">http://www.bettycrocker.com/recipes/caramel-smore-cups/9916aa44-083c-4507-8db9-49d0a92f62f7</a><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhAG4n_hb6BkSTC1jBYQb-N0pq00N-cuuPaGNisUsY9FcDr4jVurqg0M8_NJ8vSizZkQyDtngPhPzaCTtL5MoF-Od5jWM4ZOGe2ILv1ApeSl5njcpQhCOwFj5BeZLKOLQDyMLO3hVRNbus/s1600/aca119b1-9784-4f4a-bf5d-44c633771898.jpg" imageanchor="1" style="clear: right; cssfloat: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" r6="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhAG4n_hb6BkSTC1jBYQb-N0pq00N-cuuPaGNisUsY9FcDr4jVurqg0M8_NJ8vSizZkQyDtngPhPzaCTtL5MoF-Od5jWM4ZOGe2ILv1ApeSl5njcpQhCOwFj5BeZLKOLQDyMLO3hVRNbus/s1600/aca119b1-9784-4f4a-bf5d-44c633771898.jpg" /></a></div><br />
Caramel S’more Cups<br />
Ingredients:<br />
<br />
1 pouch (1 lb 1.5 oz) Betty Crocker® chocolate chip cookie mix<br />
1/2 cup butter or margarine, softened <br />
1 egg <br />
24 round chewy caramels in milk chocolate, from 3 (1.91-oz) rolls, unwrapped (Rolos)<br />
72 mini marshmallows (about 3/4 cup) <br />
1/3 cup semisweet chocolate chips <br />
<br />
Directions:<br />
<br />
1.Heat oven to 350°F. Spray 24 mini muffin cups with cooking spray.<br />
<br />
2.Make cookie dough as directed on package, using butter and egg. Shape dough into 24 (1 1/2-inch) balls. Place 1 ball into each muffin cup. <br />
<br />
3.Bake 13 to 15 minutes or until edges begin to brown. Remove from oven; firmly press 1 candy into center of each cookie until flush with cookie top. Top each with 3 marshmallows. Bake 2 to 4 minutes longer or until marshmallows are puffed. Cool 10 to 15 minutes. Loosen edges of cookie with small metal spatula and remove to cooling racks. Cool completely.<br />
<br />
4.Place chocolate chips in small resealable freezer plastic bag. Microwave on High about 1 minute or until softened. Gently squeeze bag until chocolate is smooth; cut off tiny corner of bag. Squeeze bag to drizzle chocolate over marshmallows. Let stand until hardened, about 10 minutes.Janehttp://www.blogger.com/profile/16740287594315609820noreply@blogger.com0tag:blogger.com,1999:blog-3138297078489614265.post-73789192184597130022011-04-07T23:08:00.000-07:002011-04-08T12:29:25.781-07:00Chocolate Sheet Cake with Cocoa/Nut FrostingThis is another recipe that I have been using for about 30 years. It is from the Farm Journal's "Choice Chocolate Recipes" cookbook. The Farm Journal put out a series of cookbooks back in the 60's and 70's. Long out of print, you can find them at used book places and on Ebay. Their cookie book is great, as is the canning book.<br />
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<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiybK8oC7fM7UGYj2sdPTe3FCoYC8vkzQejLN6pGOwYaRwzjcNfBK8ps1GsU73QJug9FqGkISrMbc7jWl1ZowtL2dx-zlt49Sjhu4ULLvhpP6bE-JUlaZNWq3REocQ7tQQRmdB_qquh2nk/s1600/choco+sheet+cake.JPG" imageanchor="1" style="clear: left; cssfloat: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="240" r6="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiybK8oC7fM7UGYj2sdPTe3FCoYC8vkzQejLN6pGOwYaRwzjcNfBK8ps1GsU73QJug9FqGkISrMbc7jWl1ZowtL2dx-zlt49Sjhu4ULLvhpP6bE-JUlaZNWq3REocQ7tQQRmdB_qquh2nk/s320/choco+sheet+cake.JPG" width="320" /></a></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
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<br />
Cake:</div>2 cups flour<br />
2 cups sugar<br />
1/2 cup butter<br />
1/2 cup shortening<br />
1/4 cup baking cocoa<br />
1 cup water<br />
1 tsp. soda<br />
1/2 cup buttermilk<br />
2 eggs<br />
1 tsp vanilla<br />
<br />
Preheat oven to 400 degrees<br />
<br />
Sift flour and sugar into mixing bowl.<br />
<br />
Combine butter, shortening, cocoa and water in saucepan. Stir over medium heat until butter and shortening are melted. Pour into flour mixture. Beat at medium speed until blended. Dissolve baking soda in buttermilk. Add to chocolate mixture with eggs and vanilla. Beat until smooth. Pour batter into greased 15 1/2 x 10 1/2 jelly roll pan. Bake 20 minutes or until cake tests done. Cool in pan on rack. <br />
<br />
Meanwhile, prepare Cocoa/Nut Frosting.<br />
<br />
1/2 cup butter<br />
3 Tbsp baking cocoa<br />
1/3 cup milk<br />
2 cups shifted powdered sugar<br />
1 tsp. vanilla<br />
1 cup chopped nuts (I used pecans)<br />
<br />
Heat butter, cocoa and milk in a saucepan until butter melts. Remove from heat. Whisk in powdered sugar, vanilla and chopped nuts. Pour warm frosting over warm cake. Frosting will firm up as it cools. Cool completely and cut into squares. Makes 24 servings.Janehttp://www.blogger.com/profile/16740287594315609820noreply@blogger.com0tag:blogger.com,1999:blog-3138297078489614265.post-46567210093940773032011-04-01T07:22:00.000-07:002011-04-01T07:22:51.961-07:00Strawberries and Cheese Cake<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6ApIMBcKFGofWV1ssZ_9xjw2z72_39zHYERRNWgFTkdTa8q-AyapB9Uf93TTo1_mQc-aGP5z-mGVwAsPqnFSsDDrDTgsqeqAGWQnF0UGOlbrMSGibOlUjZ5O8zsImz2_NGe1vy2jw6Yo/s1600/Strawberry+Cake.JPG" imageanchor="1" style="clear: left; cssfloat: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="212" r6="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6ApIMBcKFGofWV1ssZ_9xjw2z72_39zHYERRNWgFTkdTa8q-AyapB9Uf93TTo1_mQc-aGP5z-mGVwAsPqnFSsDDrDTgsqeqAGWQnF0UGOlbrMSGibOlUjZ5O8zsImz2_NGe1vy2jw6Yo/s320/Strawberry+Cake.JPG" width="320" /></a></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: left;">This recipe is a twist on strawberry cheesecake. A Classic Yellow cake, layered with graham cracker crumbs and baked in a Maryann Pan. </div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFnzf5xHqfUA7WOAdrARy54Qdgv7PMtLiaDVzKlWQUxNjyUOOO67CN5Deg-VVx5AxNEQUUOsuRZRal7KqON-r8EYS_nb3B9moWD4oADHq07i2tS32QlpNpQrd6hveH1ce726diPc-s8WQ/s1600/Maryann_Pan.JPG" imageanchor="1" style="clear: right; cssfloat: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="134" r6="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFnzf5xHqfUA7WOAdrARy54Qdgv7PMtLiaDVzKlWQUxNjyUOOO67CN5Deg-VVx5AxNEQUUOsuRZRal7KqON-r8EYS_nb3B9moWD4oADHq07i2tS32QlpNpQrd6hveH1ce726diPc-s8WQ/s200/Maryann_Pan.JPG" width="200" /></a></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">Cheesecake filling goes into the depression on top and it is garnished with fresh strawberries and a jam glaze.</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">1 Yellow cake mix</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">3 eggs</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">1 /13 cup water</div>1/3 cup vegetable oil<br />
1 Jello No Bake Cheesecake mix<br />
2 Tbsp Sugar<br />
3 Tbsp Melted Butter<br />
1 1/2 cups cold milk<br />
Fresh strawberries<br />
2 Tbsp Seedless Raspberry Jam<br />
<br />
Preheat oven to 350 degrees. Grease a 10 in. Maryann Pan.<br />
<br />
Take the graham cracker crumb packet from cheesecake mix and mix with sugar and melted butter. Set aside.<br />
<br />
Beat cake mix, eggs, water and oil until well blended. Layer 1/3 of the crumb mixture on the bottom of the pan. Add 1/3 of the cake mix. Alternate crumb and cake mix ending with crumbs on top. Bake for 35-40 minutes or until done.<br />
<br />
<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">Cool 10 minutes in pan, then turn out onto a serving plate. Cool completely.</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">Once cake is cool, take packet of filling mix with beat in milk until thick. Pour into the depression on top of the cake. Refrigerate 1 hour until set. Slice strawberries and place on top of filling. Melt jam in microwave 30 seconds. Brush melted jam over strawberries.</div>Janehttp://www.blogger.com/profile/16740287594315609820noreply@blogger.com0tag:blogger.com,1999:blog-3138297078489614265.post-2828732636755935442011-03-27T22:05:00.000-07:002011-03-27T22:05:50.175-07:00Last Friday was uninspired...I had a long, long week and so the cake last Friday was a Red Velvet cake mix baked in a bundt pan with a simple glaze of powdered sugar mixed with cream. <br />
<br />
Today though, I decided to try a recipe from Betty Crocker using "Peanut Butter Pattie" Girl Scout Cookies. As there were two fine young ladies outside the grocery store this morning selling cookies, they were not hard to procure. The recipe is simple:<br />
<br />
<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">Peanut Butter Pattie Truffles</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div>The ratio of cookie to cream cheese is 10 cookies to 2 oz. cream cheese.<br />
I use 4 boxes which is 60 cookies to 12 oz. cream cheese.<br />
<br />
<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">Crush cookies in food processor. Add cream cheese and mix well. Roll into 1 inch balls and refrigerate until you are ready to dip.</div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEglk2AKAfyPjLAVQHs5bE0JhRE3XBN38XPs6Gpk3nrJzs7FcQyFUgLR-vlULve0s8izJH_jN9q4HFzNXswHUgprTD-W7055k1Fa5vKmorcPVzd0buIzPWW7dl9wofRmLhsh0g8L3-8ghE4/s1600/PB+mix.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="150" r6="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEglk2AKAfyPjLAVQHs5bE0JhRE3XBN38XPs6Gpk3nrJzs7FcQyFUgLR-vlULve0s8izJH_jN9q4HFzNXswHUgprTD-W7055k1Fa5vKmorcPVzd0buIzPWW7dl9wofRmLhsh0g8L3-8ghE4/s200/PB+mix.JPG" width="200" /></a></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">Melt Chocolate in microwave. I used 24 oz. milk chocolate candy coating and kept it warmed in my cute little chocolate pot. Dip truffles in chocolate and let harden. </div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjMr2RMA6huPmWrFQT4j3E6TjKljAXjFnvvI46kf7hloQbkbR1xwuYK3HZAJqGoxs4AGx4F02LR639Z078N89k4PxfevbsbsuFg4QPc6-oqXb_f_zbgyXVAs16CQ-9JShVfM9VUCrUN_6A/s1600/dipped.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" r6="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjMr2RMA6huPmWrFQT4j3E6TjKljAXjFnvvI46kf7hloQbkbR1xwuYK3HZAJqGoxs4AGx4F02LR639Z078N89k4PxfevbsbsuFg4QPc6-oqXb_f_zbgyXVAs16CQ-9JShVfM9VUCrUN_6A/s320/dipped.JPG" width="320" /></a></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">Melt peanut butter chips and drizzle on top of truffles. Store in fridge, waaaaayyyyy in the back to hide from husband! </div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWJs_3ygHQtJo5jS-DwlHymia11uPA6ANw7Xh7Tgw0BqvhQDSGivtv5L4_zYLbP-GHJOInaAVpFGHpm527AvpOw-YV2U9Tl7nStkpZeB-MqPiTqhFfbpnG7mpt5SYA8V3tTzy-F5eD2yU/s1600/hal+truffles.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" r6="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWJs_3ygHQtJo5jS-DwlHymia11uPA6ANw7Xh7Tgw0BqvhQDSGivtv5L4_zYLbP-GHJOInaAVpFGHpm527AvpOw-YV2U9Tl7nStkpZeB-MqPiTqhFfbpnG7mpt5SYA8V3tTzy-F5eD2yU/s320/hal+truffles.JPG" width="320" /></a></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div>Janehttp://www.blogger.com/profile/16740287594315609820noreply@blogger.com0tag:blogger.com,1999:blog-3138297078489614265.post-73350984107159859012011-03-18T07:16:00.000-07:002011-03-18T07:16:26.435-07:00Caramel Carrot CakeThanks to Betty Crocker, this is an easy cake, very rich and yummy, made with a mix.<br />
<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEilqRVvXGFliEiQeKX7ReYgUflSrGLHmouHnUPi_2pvAME2NFZgKgsmECk7y6bZ7UkwX723jUSmoX91EnuDMIKdmTfQa-ZmFuIEGs_wdi0_VtfMVSKia7ynVALqiRMhv_NEJ8JGdcXplNk/s1600/carrot+cake.jpg" imageanchor="1" style="clear: right; cssfloat: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="300" r6="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEilqRVvXGFliEiQeKX7ReYgUflSrGLHmouHnUPi_2pvAME2NFZgKgsmECk7y6bZ7UkwX723jUSmoX91EnuDMIKdmTfQa-ZmFuIEGs_wdi0_VtfMVSKia7ynVALqiRMhv_NEJ8JGdcXplNk/s400/carrot+cake.jpg" width="400" /></a></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">Ingredients:</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div>1 box Betty Crocker Super moist Carrot Cake Mix<br />
1 cup water<br />
1/3 cup butter, melted<br />
3 eggs<br />
1 jar (16 to 17.5 ounces) caramel or butterscotch topping <br />
1 tub of Cream Cheese Frosting<br />
<br />
Directions:<br />
<br />
1 Heat oven to 350°. Grease bottom only of rectangular pan, 13x9x2 inches, with shortening or spray bottom with cooking spray.<br />
<br />
<br />
2 Beat cake mix, water, butter and eggs in large bowl with electric mixer on low speed 30 seconds. Beat on medium speed 2 minutes. Pour into pan.<br />
<br />
3 Bake 27 to 33 minutes or until toothpick inserted in center comes out clean. Cool 15 minutes. Poke top of warm cake every 1/2 inch with handle of wooden spoon, wiping handle occasionally to reduce sticking. Reserve 1/2 cup caramel topping. Drizzle remaining caramel topping evenly over top of cake; let stand about 15 minutes or until caramel topping has been absorbed into cake. Run knife around side of pan to loosen cake. Cover and refrigerate about 2 hours or until chilled.<br />
<br />
4 Set aside 2 tablespoons of the reserved 1/2 cup caramel topping. Stir remaining topping into frosting; spread over top of cake. Drizzle with reserved 2 tablespoons caramel topping. Store covered in refrigerator.Janehttp://www.blogger.com/profile/16740287594315609820noreply@blogger.com0tag:blogger.com,1999:blog-3138297078489614265.post-15553472718303608832011-03-11T13:14:00.000-08:002011-03-11T13:14:18.744-08:00Hellman's Mayonnaise Chocolate CakeToday's cake is a combination of my two favorite recipes.<br />
<br />
Hellman's Mayo Chocolate Cake is one I cut out of a magazine 30 years ago and have used for years. It is now available on their website <a href="http://www.hellmanns.us/recipe_detail.aspx?RecipeID=2080&Version=1">here.</a><br />
<br />
The second recipe, for Old Smoothie Chocolate Frosting, I have also had for about 30 years and was off the back of a C&H sugar box. This recipe is not on their website and I don't know why because I think it is one of the best frosting recipes around.<br />
<br />
Cake Ingredients:<br />
<br />
2 cups all-purpose flour<br />
2/3 cup unsweetened cocoa powder<br />
1-1/4 tsp. baking soda<br />
1/4 tsp. baking powder<br />
3 eggs<br />
1-2/3 cups sugar<br />
1 tsp. vanilla extract<br />
1 cup Hellmann's® or Best Foods® Real Mayonnaise<br />
1-1/3 cups water<br />
<br />
Instructions:<br />
<br />
1. Preheat oven to 350°. Grease and lightly flour two 9-inch round cake pans*; set aside.<br />
<br />
2. In medium bowl, combine flour, cocoa, baking soda and baking powder; set aside.<br />
<br />
3. In large bowl, with electric mixer at high speed, beat eggs, sugar and vanilla for 3 minutes or until light and fluffy. Beat in Hellmann's® or Best Foods® Real Mayonnaise at low speed until blended. Alternately beat in flour mixture with water, beginning and ending with flour mixture. Pour into prepared pans.<br />
<br />
4. Bake 30 minutes or until toothpick inserted in centers comes out clean. On wire racks, cool 10 minutes; remove from pans and cool completely. Frost, if desired, or sprinkle with confectioners sugar.<br />
<br />
*Or, prepare cake recipe above in 13 x 9-inch baking pan and bake 40 minutes or until toothpick inserted in center comes out clean.<br />
<br />
Old Smoothie Chocolate Frosting<br />
<br />
Ingredients:<br />
<br />
4 cups (1 lb.) Powdered Sugar<br />
1/2 cup undiluted evaporated milk (or half & half works too. That's what I use).<br />
1 teaspoon Vanilla<br />
Dash Salt<br />
3 squares (3 oz.) unsweetened chocolate, melted<br />
1/4 cup (1/2 stick) soft unsalted butter<br />
<br />
Combine powdered sugar, milk, vanilla and salt. Mix well. Stir in melted butter and chocolate. Beat until smooth and creamy. Frosts top and sides of two 8 or 9-inch layers, or one 13 x 9 inch cake.Janehttp://www.blogger.com/profile/16740287594315609820noreply@blogger.com2tag:blogger.com,1999:blog-3138297078489614265.post-61152765404131446142011-03-04T11:45:00.000-08:002011-03-04T11:45:56.173-08:00A Rerun!Today's cookie is a recipe I posted back in May. The Raspberry Swirls are from the Taste of Home's "The Ultimate Cookie Collection Book". It is also available online <a href="http://www.tasteofhome.com/Recipes/Raspberry-Swirls">here</a>. <br />
<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgEgLq5EQlJFGTRBtMuOEL4eVEUmRCNQ6bsmCWQlI-jkyKLGz7YTdpn2BX2VpFisOwbmn4dT6isC3leossMotaIbmcInnRw2Oc37gO8oLZjOF9hEk7q2J-1ESKpboCdwgjKzseOsxGzKP4/s1600/Raspberry.jpg" imageanchor="1" style="clear: right; cssfloat: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="200" l6="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgEgLq5EQlJFGTRBtMuOEL4eVEUmRCNQ6bsmCWQlI-jkyKLGz7YTdpn2BX2VpFisOwbmn4dT6isC3leossMotaIbmcInnRw2Oc37gO8oLZjOF9hEk7q2J-1ESKpboCdwgjKzseOsxGzKP4/s200/Raspberry.jpg" width="200" /></a></div>RASPBERRY SWIRLS<br />
<br />
Ingredients:<br />
<br />
1 cup butter, softened<br />
<br />
2 cups sugar<br />
<br />
2 eggs<br />
<br />
1 teaspoon vanilla extract<br />
<br />
3-3/4 cups all-purpose flour<br />
<br />
2 teaspoons baking powder<br />
<br />
1 teaspoon salt<br />
<br />
1 jar (12 ounces) seedless raspberry jam<br />
<br />
1 cup flaked coconut<br />
<br />
1/2 cup chopped pecans <br />
<br />
Directions: <br />
<br />
In a large bowl, cream butter and sugar until light and fluffy. Beat in the eggs and extracts. Combine flour, baking powder and salt; add to creamed mixture and mix well. Cover and chill dough for at least 2 hours. <br />
<br />
Divide dough in half. On a lightly floured surface, roll each half into a 12-in. x 9-in. rectangle. Combine the jam, coconut and pecans; spread over rectangles. Carefully roll up, starting with the long end, into a tight jelly roll. Wrap in plastic wrap. Refrigerate overnight or freeze for 2-3 hours. <br />
<br />
Preheat oven to 375F <br />
<br />
Cut into 1/4-in. slices; place on parchment paper lined baking sheets. Bake for 10-12 minutes or until lightly browned. Cool cookies on baking sheet for a minute before transfering to wire racks to cool completely. Makes 6 dozen.Janehttp://www.blogger.com/profile/16740287594315609820noreply@blogger.com0tag:blogger.com,1999:blog-3138297078489614265.post-15702677211692610552011-02-25T11:13:00.000-08:002011-02-25T11:13:24.785-08:00It's That Time of Year Again!<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgCc-xbhjTLGsh7vs7xwQnywmMB7khrUNSc5VRATlHoFXECYbuPpgOnZZl5hIkxSWvxLtorgoJ-Q8f-KJ72y_41r8qo3-U1zRXal0MlrLMZ77I3J1oOMLo8SeW6XuosVe1Eyka3czkXJQQ/s1600/Brownie+Bombs+2.JPG" imageanchor="1" style="clear: right; cssfloat: right; cssfloat: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="132" l6="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgCc-xbhjTLGsh7vs7xwQnywmMB7khrUNSc5VRATlHoFXECYbuPpgOnZZl5hIkxSWvxLtorgoJ-Q8f-KJ72y_41r8qo3-U1zRXal0MlrLMZ77I3J1oOMLo8SeW6XuosVe1Eyka3czkXJQQ/s200/Brownie+Bombs+2.JPG" width="200" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgcUABk9HnImopxMgEn5oOK-Mz6zmV7yhazxREhue8n3X_ZapsjCwQ6tWuXfGPmXPh_SnOEki6s3XCYhqbt8gFNFN08gZqJr8_OvejMuhJcw6JtIQ9QLiSKQXskkBVquR-g3QRUUhRzgzI/s1600/brownie+bombs.JPG" imageanchor="1" style="clear: right; cssfloat: right; cssfloat: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="111" l6="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgcUABk9HnImopxMgEn5oOK-Mz6zmV7yhazxREhue8n3X_ZapsjCwQ6tWuXfGPmXPh_SnOEki6s3XCYhqbt8gFNFN08gZqJr8_OvejMuhJcw6JtIQ9QLiSKQXskkBVquR-g3QRUUhRzgzI/s200/brownie+bombs.JPG" width="200" /></a>Here we go with Tax Season again and to start things off we have what I call Brownie Bombs.</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div>Ingredients:<br />
<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">I Box Brownie Mix or your favorite brownie recipe</div></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">24 Lindor Truffles, unwrapped</div></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">Directions:<br />
<br />
<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">Preheat oven to 350 degrees</div></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">Grease a 24 cup mini muffin pan (I use cooking spray).</div></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">Mix up brownies using the "chewy" recipe rather than the "cakey" recipe off the mix box. <br />
<br />
Divide batter evenly between the 24 cups. Bake about 20 minutes or until browmies are done. <br />
<br />
Remove from oven and immediately press a truffle into each brownie. The truffles will melt and flatten out as they cool. Cool completely in pan. <br />
<br />
When cool, run a knife around the edge of each brownie and pop them out of the pan.</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">This recipe is open to all kinds of variation. You can use mini peanut butter cups instead of truffles. Or Rolos. Instead of brownies, use the cookie dough of your choice. One packet of Betty Crocker cookie mix will make exactly 24 mini muffins. I have used Chocolate chip dough with Rolos (see October's S'more Cups), Sugar cookie dough with white chocolate truffles (see below) and peanut butter dough with peanut butter cups. Just be prepared for a sugar rush!</div></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4cACTALBteWw9as4711x3lRiYIfEcbd83IQkmPTuBfY5Bhd5oYJEOQK56t5CAY_EQK8UF3g3xhb4LFY8STnPV2ZmCLuGfvWsTFZcuUWm4Sx0_sYa0xSB1PTqk4ZplX4NkHJXHxDtVgkk/s1600/Truffle+Bombs.JPG" imageanchor="1" style="clear: left; cssfloat: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="133" l6="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4cACTALBteWw9as4711x3lRiYIfEcbd83IQkmPTuBfY5Bhd5oYJEOQK56t5CAY_EQK8UF3g3xhb4LFY8STnPV2ZmCLuGfvWsTFZcuUWm4Sx0_sYa0xSB1PTqk4ZplX4NkHJXHxDtVgkk/s200/Truffle+Bombs.JPG" width="200" /></a> <br />
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</div>Janehttp://www.blogger.com/profile/16740287594315609820noreply@blogger.com1tag:blogger.com,1999:blog-3138297078489614265.post-24327307219164561822010-10-30T21:33:00.000-07:002010-10-30T21:38:47.630-07:00Halloween Goodies!DH is in St. Louis to see the band, Umphrey's McGee do their annual Halloween Mash Up show. I sent along a box of goodies with him.<br />
<br />
From MyRecipes.com: <a href="http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=10000001661173">http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=10000001661173</a>:<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://img4.myrecipes.com/i/recipes/su/07/10/pumpkin-brittle-su-1661173-l.jpg" imageanchor="1" style="clear: right; cssfloat: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="200" nx="true" src="http://img4.myrecipes.com/i/recipes/su/07/10/pumpkin-brittle-su-1661173-l.jpg" width="200" /></a></div><br />
Cinnamon Pumpkin Brittle<br />
<br />
Ingredients:<br />
1/4 cup butter, cut into chunks, plus more for pan<br />
1 teaspoon baking soda<br />
1 tablespoon vanilla extract<br />
1 1/2 teaspoons cinnamon<br />
1/2 teaspoon salt<br />
2 1/2 cups sugar<br />
1/3 cup light corn syrup<br />
1 1/2 cups toasted hulled pumpkin seeds (Pepitas)<br />
<br />
Directions:<br />
1. Lightly butter a 10- by 15-in. baking pan. In a small bowl, stir baking soda in vanilla to dissolve; set aside. In another bowl, stir together cinnamon and salt (to help the cinnamon distribute evenly when it's stirred into the sugar mixture).<br />
<br />
2. In a 4- to 5-qt. saucepan over medium-low heat, use a heatproof spatula or wooden spoon to stir together sugar, 1/2 cup water, corn syrup, and 1/4 cup butter until butter is melted and sugar is completely dissolved. Increase heat to medium and boil sugar mixture, stirring occasionally, until it turns a deep amber and measures 335° to 340° on a candy thermometer, 8 to 12 minutes.<br />
<br />
3. Remove sugar mixture from heat and carefully stir in vanilla and cinnamon mixtures (they will bubble up). Immediately stir in pumpkin seeds and pour into prepared pan, using spatula or wooden spoon to evenly spread and fill pan. Let brittle cool at room temperature for 30 to 40 minutes.<br />
<br />
4. Gently twist pan to release brittle (if necessary, run a heatproof spatula underneath brittle to help release it), then chop or break it into chunks. Store in an airtight container at room temperature for up to 2 weeks.<br />
<br />
From McCormick Shilling at: <a href="http://www.mccormick.com/Recipes/Desserts/Caramel-Pumpkin-Oatmeal-Bars.aspx">http://www.mccormick.com/Recipes/Desserts/Caramel-Pumpkin-Oatmeal-Bars.aspx</a><br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgLlKZSbZNEdP0TIg9FQeXH2ekX7IrpJNLEZjLBAcoH_xKIsLipNMI0GmLWBQnu-YQw6hhkyUfpOQV5HyCawF-so6nXbJ-dDsF64NtUF8XoaHQiPk2BdXcxF_9qdTO70z98wjWsj7OHmzg/s1600/Salted_Caramel_Pumpkin_Oatmeal_Cookie_Bars.jpg" imageanchor="1" style="clear: right; cssfloat: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="200" nx="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgLlKZSbZNEdP0TIg9FQeXH2ekX7IrpJNLEZjLBAcoH_xKIsLipNMI0GmLWBQnu-YQw6hhkyUfpOQV5HyCawF-so6nXbJ-dDsF64NtUF8XoaHQiPk2BdXcxF_9qdTO70z98wjWsj7OHmzg/s200/Salted_Caramel_Pumpkin_Oatmeal_Cookie_Bars.jpg" width="200" /></a></div>Caramel Pumpkin Oatmeal Bars<br />
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Ingredients:<br />
2 cups flour<br />
2 cups rolled oats<br />
1 1/2 cups firmly packed light brown sugar<br />
1 teaspoon baking soda<br />
1/2 teaspoon salt<br />
1 1/2 teaspoons McCormick® Cinnamon, Ground<br />
3/4 teaspoon McCormick® Ginger, Ground<br />
1/4 teaspoon McCormick® Nutmeg, Ground<br />
1 cup (2 sticks) butter, melted<br />
1 cup canned pumpkin<br />
1 teaspoon McCormick® Pure Vanilla Extract<br />
7 ounces (1/2 of 14-ounce package) caramels, unwrapped<br />
2 tablespoons milk<br />
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Directions:<br />
<br />
1. Preheat oven to 350°F. Mix flour, oats, sugar, baking soda, salt and spices in large bowl. Add butter; stir until mixture is well blended and forms coarse crumbs. Reserve 1/2 (about 2 1/4 cups) for the topping. Add pumpkin and vanilla to remaining mixture in bowl; stir until well blended. Press evenly into bottom of greased foil-lined 13x9-inch baking pan. Set aside.<br />
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2. Microwave caramels and milk in medium microwavable bowl on HIGH 2 to 3 minutes or until caramels are completely melted, stirring after every minute. Let stand 1 minute. Pour over pumpkin mixture in pan, spreading to within 1/2-inch of edges. Sprinkle with reserved crumb mixture. <br />
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3. Bake 30 to 35 minutes or until light golden brown. Cool in pan on wire rack. Lift from pan. Cut into bars. <br />
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TipsTest Kitchen Tip: Prepare as directed, using 1 tablespoon McCormick® Pumpkin Pie Spice in place of the cinnamon, ginger and nutmeg.<br />
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From BettyCrocker.com at: <a href="http://www.bettycrocker.com/recipes/caramel-smore-cups/9916aa44-083c-4507-8db9-49d0a92f62f7">http://www.bettycrocker.com/recipes/caramel-smore-cups/9916aa44-083c-4507-8db9-49d0a92f62f7</a><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhpE448mgR8IreaDwk9pvUTYIqVX4fFPF3Te5D3QCxUs881cDqrxRGuOdxwJYeem4f0a25npu0v4jvbP5aLmBHd20mGX0Vrx6TAk8f1qpAiKNEex1Cf6VUiVnJsoLL9hMclPcdZ2Ebc1GA/s1600/aca119b1-9784-4f4a-bf5d-44c633771898.jpg" imageanchor="1" style="clear: right; cssfloat: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="149" nx="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhpE448mgR8IreaDwk9pvUTYIqVX4fFPF3Te5D3QCxUs881cDqrxRGuOdxwJYeem4f0a25npu0v4jvbP5aLmBHd20mGX0Vrx6TAk8f1qpAiKNEex1Cf6VUiVnJsoLL9hMclPcdZ2Ebc1GA/s200/aca119b1-9784-4f4a-bf5d-44c633771898.jpg" width="200" /></a></div>Caramel S’more Cups<br />
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Ingredients:<br />
<br />
1 pouch (1 lb 1.5 oz) Betty Crocker® chocolate chip cookie mix<br />
1/2 cup butter or margarine, softened <br />
1 egg <br />
24 round chewy caramels in milk chocolate, from 3 (1.91-oz) rolls, unwrapped (Rolos)<br />
72 mini marshmallows (about 3/4 cup) <br />
1/3 cup semisweet chocolate chips <br />
<br />
Directions:<br />
<br />
1.Heat oven to 350°F. Spray 24 mini muffin cups with cooking spray.<br />
<br />
2.Make cookie dough as directed on package, using butter and egg. Shape dough into 24 (1 1/2-inch) balls. Place 1 ball into each muffin cup. <br />
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3.Bake 13 to 15 minutes or until edges begin to brown. Remove from oven; firmly press 1 candy into center of each cookie until flush with cookie top. Top each with 3 marshmallows. Bake 2 to 4 minutes longer or until marshmallows are puffed. Cool 10 to 15 minutes. Loosen edges of cookie with small metal spatula and remove to cooling racks. Cool completely.<br />
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4.Place chocolate chips in small resealable freezer plastic bag. Microwave on High about 1 minute or until softened. Gently squeeze bag until chocolate is smooth; cut off tiny corner of bag. Squeeze bag to drizzle chocolate over marshmallows. Let stand until hardened, about 10 minutes.<br />
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Also from Betty Crocker at: <a href="http://www.bettycrocker.com/recipes/cinnamon-bun-bars/b64ffc29-891d-493b-84cf-a330aff19697">http://www.bettycrocker.com/recipes/cinnamon-bun-bars/b64ffc29-891d-493b-84cf-a330aff19697</a><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-zR7nL-n5LXHhzUp1i8-oDHPNGbsV7bR3fxUD2hk2orp1wJhYqnIfvjmgfkAk0OLHDJbxwFjTNl4zgefnE8NEfA-UCu06X4wFHoSOSLpUm0qNdT5TSp1UCBlbQIX00Whkk5s4ppHGf-0/s1600/99f26a21-7ca8-4c26-9e40-a7fed4c87785.jpg" imageanchor="1" style="clear: right; cssfloat: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="149" nx="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-zR7nL-n5LXHhzUp1i8-oDHPNGbsV7bR3fxUD2hk2orp1wJhYqnIfvjmgfkAk0OLHDJbxwFjTNl4zgefnE8NEfA-UCu06X4wFHoSOSLpUm0qNdT5TSp1UCBlbQIX00Whkk5s4ppHGf-0/s200/99f26a21-7ca8-4c26-9e40-a7fed4c87785.jpg" width="200" /></a></div>Cinnamon Bun Bars<br />
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Ingredients:<br />
<br />
1 box Betty Crocker® SuperMoist® butter recipe yellow cake mix <br />
1/2 cup butter, softened <br />
<br />
2 tablespoons milk <br />
2 eggs <br />
3/4 cup packed brown sugar <br />
1/3 cup caramel topping <br />
1/3 cup butter, melted <br />
3/4 cup chopped pecans<br />
1 teaspoon ground cinnamon <br />
<br />
Directions:<br />
<br />
1.Heat oven to 350°F. Spray 13x9-inch pan with cooking spray.<br />
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2.In large bowl, beat cake mix, softened butter, milk and eggs with electric mixer on medium speed about 1 minute or until blended. Spread evenly in pan.<br />
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3.In medium bowl, mix brown sugar, caramel topping, melted butter, pecans and cinnamon. Drop by spoonfuls on top of batter, and spread evenly. <br />
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4.Bake 25 to 28 minutes or until topping is deep golden brown and slightly puffed throughout. Cool completely, about 1 hour. For bars, cut into 6 rows by 4 rows. Store covered. <br />
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The last recipe I don't have a photo. I simply took a pan of brownies, and spread the top with 7 oz. of caramels melted with 1 Tbsp. milk. Then I pressed Autumn colored M&M's and honey roasted peanuts into the caramel. It sort of looked like birdseed, lol! Hopefully, it tastes better than that!Janehttp://www.blogger.com/profile/16740287594315609820noreply@blogger.com0tag:blogger.com,1999:blog-3138297078489614265.post-27211019568606821772010-10-15T16:55:00.000-07:002010-10-15T16:55:31.596-07:00Pumpkin Pie Cupcakes<div class="separator" style="clear: both; text-align: center;"></div><div style="margin-left: 1em; margin-right: 1em;"><img height="240" src="http://25.media.tumblr.com/tumblr_l9vuj8efbU1qdw1ubo1_500.jpg" width="320" /></div><br />
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Today is DH's last day at his current employer. For his final Friday cake, he wanted Pumpkin Pie Cupcakes.<br />
<br />
I got this recipe from the website <a href="http://www.bakeitinacake.com/">http://www.bakeitinacake.com/</a><br />
I won't reprint the recipe here. Just follow the link. Lots' of great goodies there!Janehttp://www.blogger.com/profile/16740287594315609820noreply@blogger.com0tag:blogger.com,1999:blog-3138297078489614265.post-73159385864452649872010-10-01T13:45:00.000-07:002010-10-01T13:45:22.631-07:00Butterscotch Zucchini CakeI haven't baked in awhile, but an excess of zucchini and the mention of this cake on a music forum prompted me to try this recipe.<br />
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<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj34j2Ub4n814VpRP3DZMAxHHBUoU7iPdcOnNyyH3VjLxkunKci5pDhfNNZv2ZFxsvJSEbC_cBHSwZOaqzPt4szD4R53ttjNqaytFU0PC9Yhcuj6KOFmteueobsMeZZC-y8fPc2I1gdR0s/s1600/Butterscotch+Zucchini+Cake.jpg" imageanchor="1" style="clear: right; cssfloat: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="133" px="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj34j2Ub4n814VpRP3DZMAxHHBUoU7iPdcOnNyyH3VjLxkunKci5pDhfNNZv2ZFxsvJSEbC_cBHSwZOaqzPt4szD4R53ttjNqaytFU0PC9Yhcuj6KOFmteueobsMeZZC-y8fPc2I1gdR0s/s200/Butterscotch+Zucchini+Cake.jpg" width="200" /></a>Ingredients:</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">2 1/2 cups cake flour</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">2 cups sugar</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">1 tsp baking soda</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">1 tsp baking powder</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">1 tsp salt</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"></div>1 tsp cinnamon<br />
2 eggs, beaten<br />
1 cup vegetable oil<br />
3 cups grated zucchini<br />
1/2 cup chopped nuts (I used pecans)<br />
<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">1 cup butterscotch chips</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">Directions:</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">Preheat oven to 350 degrees. Grease a 9x13 cake pan.</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">Sift flour, sugar, soda, powder, salt and cinnamon into a large bowl. </div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">Add eggs and oil and mix well. Mix in grated zucchini and nuts.</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">Pour into pan. Sprinkle butterscotch chips on top of batter.</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">Bake for about 45 minutes, until toothpick inserted in center comes out clean.</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div>Janehttp://www.blogger.com/profile/16740287594315609820noreply@blogger.com0tag:blogger.com,1999:blog-3138297078489614265.post-23713712715445532052010-05-29T15:32:00.000-07:002010-05-29T18:24:18.736-07:00Summer Camp Festival GoodiesDH is <a href="http://www.summercampfestival.com/2010/">here</a> this weekend. Since I couldn't go with him this year, I sent along for he and his "crew" some baked goods to keep the sugar rush going :-) I didn't take any pictures before I packed them up but the recipes are below.<br />
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The <a href="http://cakeonfriday.blogspot.com/2010/02/coconut-almond-bars.html">Coconut Almond Bars</a> I have posted before. The only change I made was to "frost" them with pure, melted semi-sweet chocolate.<br />
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Peanut Butter Three-Chip Cookies is something I adapted from another recipe.<br />
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PEANUT BUTTER THREE-CHIP COOKIES<br />
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Ingredients:<br />
1 cup butter<br />
1 cup peanut butter<br />
1 cup sugar<br />
2/3 cup packed brown sugar<br />
2 eggs<br />
1 teaspoon vanilla extract<br />
2 cups all purpose flour<br />
1 cup rolled oats<br />
2 tsp. baking soda<br />
1/2 tsp salt<br />
1 cup dark chocolate chips<br />
1 cup semi-sweet chocolate chips<br />
1 cup peanut butter chips<br />
1/2 cup honey roasted peanuts, rough chopped<br />
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Directions:<br />
Preheat oven to 350F<br />
<br />
Cream butter, peanut butter and sugars until light and fluffy. Add eggs one at a time, beating well after each addition. Beat in vanilla. Combine flour, oats, baking soda and salt. Gradually add to creamed mixture and mix well. Stir in chips and peanuts.<br />
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Drop by rounded tablespoons 2 in. apart onto ungreased baking sheet. Bale for 10-12 minutes or until lightly browned. Cool for 1 minute before removing to wire racks to cool completely. Makes 4 1/2 dozen.<br />
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<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiFjFfIuC99JaeILd4HwwcEeV8hYPs2PJ-tcrJsaGj-ltYdnF9zZhdRFEs711Ii_20IA7TOv0HFL-rjyIbk33rZLZG17ikKFVEWDqVda9sXCKXo5tzoFHgcgolVg1XWXplbP-X3Tti0TJM/s1600/sugar+cookies.jpg" imageanchor="1" style="clear: right; cssfloat: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" gu="true" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiFjFfIuC99JaeILd4HwwcEeV8hYPs2PJ-tcrJsaGj-ltYdnF9zZhdRFEs711Ii_20IA7TOv0HFL-rjyIbk33rZLZG17ikKFVEWDqVda9sXCKXo5tzoFHgcgolVg1XWXplbP-X3Tti0TJM/s200/sugar+cookies.jpg" width="200" /></a></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">The Sugar Cookie came from <a href="http://www.tasteofhome.com/recipes/Sugar-Cookies">Taste of Home</a> website.</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">SUGAR COOKIES</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">Ingredients:</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">1/2 cup butter, softened</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">1/2 cup shortening</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">1 cup sugar</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">1 egg</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">1 tsp. vanilla extract</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">2 1/4 cup all-purpose flour</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">1/2 tsp. baking powder</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">1/2 tsp. baking soda</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">additional sugar</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">Directions:</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">Preheat oven to 350F</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">Cream butter, shortening and sugar until light and fluffy. Add egg and vanilla. Mix well. Combine flour, baking powder and baking soda. Add to creamed mixture.</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">Shape into 1 inch balls. Roll in sugar. Place on greased baking sheet. Flatten with the bottom of a glass (I used a cookie stamp). Bake 10-12 minutes until set and lightly browned. Cool for a moment and them remove to a wire rack to cool completely. Makes 5 dozen.</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">Rum Cashew Biscotti is an old favorite that used to be available from bettycrocker.com but they took it off the website. It is also in the Betty Crocker Christmas Cookbook.</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">RUM-CASHEW BISCOTTI</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">Ingredients:</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">2/3 cup sugar</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">1/2 cup vegetable oil</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">1 1/2 tsp. rum extract</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">2 eggs</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">2 1/2 cups all purpose flour</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">1 cup unsalted cashew pieces. (if all you can find are salted nuts, omit the salt in the recipe)</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">1 tsp. baking powder</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">1/4 tsp. baking soda</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">1/4 tsp. salt</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">Directions:</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">Preheat oven to 350F</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">Beat sugar, oil, rum extract and eggs. Stir in remaning ingredients. Turn out unto lightly floured surface and gently knead unitl smooth. Shape half the dough at a time into a log 10 x 3 inches. Place on ungreased baking sheet.</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">Bake 25-30 minutes or until toothpick inserted in center comes out clean. Cool on baking sheet 15 minutes. Cut each log crosswise into 1/2 inch slices. Place slices, cut side down back on baking sheet. Bake about 15 minutes, turning once, until crisp and lightly brown. Immediately remove to wire rack to cool completely.</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">Makes 3 dozen</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">The Raspberry Swirls are from the Taste of Home's <em>The Ultimate Cookie Collection Book.</em> It is also available online <a href="http://www.tasteofhome.com/Recipes/Raspberry-Swirls">here</a>. </div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div align="left" class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhV68Puta4A0v1f50QYyA8a8K7lT-qjlq22c4PTIe99FZy_8Y4l_vT7ORp9P_Rlkh-8q73k9Wwq7AU2ig98d7_quieRfuPkdWtFV-1R80UBA4vU8b1Np9I1bHiCzBLUiqpoi9rTp0xAnaE/s1600/Raspberry.jpg" imageanchor="1" style="clear: right; cssfloat: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" gu="true" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhV68Puta4A0v1f50QYyA8a8K7lT-qjlq22c4PTIe99FZy_8Y4l_vT7ORp9P_Rlkh-8q73k9Wwq7AU2ig98d7_quieRfuPkdWtFV-1R80UBA4vU8b1Np9I1bHiCzBLUiqpoi9rTp0xAnaE/s200/Raspberry.jpg" width="200" /></a></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">RASPBERRY SWIRLS</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">Ingredients:</div>1 cup butter, softened<br />
2 cups sugar<br />
2 eggs<br />
1 teaspoon vanilla extract<br />
3-3/4 cups all-purpose flour<br />
2 teaspoons baking powder<br />
1 teaspoon salt<br />
1 jar (12 ounces) seedless raspberry jam<br />
1 cup flaked coconut<br />
1/2 cup chopped pecans <br />
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Directions: <br />
In a large bowl, cream butter and sugar until light and fluffy. Beat in the eggs and extracts. Combine flour, baking powder and salt; add to creamed mixture and mix well. Cover and chill dough for at least 2 hours. <br />
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Divide dough in half. On a lightly floured surface, roll each half into a 12-in. x 9-in. rectangle. Combine the jam, coconut and pecans; spread over rectangles. Carefully roll up, starting with the long end, into a tight jelly roll. Wrap in plastic wrap. Refrigerate overnight or freeze for 2-3 hours. <br />
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Preheat oven to 375F <br />
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Cut into 1/4-in. slices; place on greased baking sheets. Bake for 10-12 minutes or until lightly browned. Cool cookies on baking sheet for a minute before transfering to wire racks to cool completely. Makes 8 dozen. <br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjpquMyxpX5TaVAcRRun3AYZeBZkNxGDz84UOphdWi2JuCoQbh0Ci4mI-JwabyQpnjtkqzmcp9CvjZt7YNMfydjO1TF8ZcmkN300kVZStn5SXS-ne5KRfCz4Pb395EHN3nm5-PVCRhuskI/s1600/pb+cups.jpg" imageanchor="1" style="clear: right; cssfloat: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" gu="true" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjpquMyxpX5TaVAcRRun3AYZeBZkNxGDz84UOphdWi2JuCoQbh0Ci4mI-JwabyQpnjtkqzmcp9CvjZt7YNMfydjO1TF8ZcmkN300kVZStn5SXS-ne5KRfCz4Pb395EHN3nm5-PVCRhuskI/s200/pb+cups.jpg" width="200" /></a></div>Peanut Butter Cup Bonbons are also from <em>The Ultimate Cookie Collection Book</em> and available online <a href="http://www.tasteofhome.com/recipes/Peanut-Butter-Cookie-Cups">here</a>. I made two versions. One version uses peanut butter cookie dough as the base and the other uses a brownie batter as the base.<br />
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PEANUT BUTTER CUP BONBONS<br />
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Ingredients:<br />
1 package (17-1/2 ounces) peanut butter cookie mix (or 2 1/4 cup peanut butter cookie dough of your choice)<br />
36 miniature peanut butter cups, unwrapped (it helps to chill them in the fridge for 1/2 hour or so before baking) <br />
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Directions:<br />
Preheat oven to 350F<br />
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Prepare cookie mix according to package directions. Roll the dough into 36, 1-inch balls. Place in greased miniature muffin cups. Press dough evenly onto bottom and up sides of each cup.<br />
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Bake for 11-13 minutes or until set. Immediately place a peanut butter cup in each cup; press down gently. Cool for 15 minutes; carefully remove from pans. Makes 3 dozen.<br />
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For the brownie version: use either a mix or a recipe that makes a 13x9 size pan of brownies. Divide batter evenly between 36 miniture muffin cups. Bake for 15 minutes or until brownies are set and no longer shiney on top. Immediately place a peanut butter cup in each cup; press down gently. Cool for 15 minutes; carefully remove from pans. Makes 3 dozen.Janehttp://www.blogger.com/profile/16740287594315609820noreply@blogger.com2tag:blogger.com,1999:blog-3138297078489614265.post-28459596255804280122010-05-08T17:03:00.000-07:002010-05-08T17:06:22.906-07:00Mojito CakeIn honor of Cinco de Mayo, I made a cake from <a href="http://www.bettycrocker.com/">http://www.bettycrocker.com/</a>. Make sure you use strong mint leaves. The mint I got from the grocery store wasn't strong enough to give a good flavor.<br />
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</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">Cake:</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">1 box Betty Crocker® SuperMoist® white cake mix </div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"></div>1 cup unflavored carbonated water <br />
1/3 cup vegetable oil <br />
1/4 cup rum or 1 teaspoon rum extract plus 1/4 cup water <br />
3 tablespoons chopped fresh mint leaves <br />
2 teaspoons grated lime peel <br />
3 egg whites <br />
<br />
Glaze: <br />
<br />
1/2 cup butter or margarine <br />
1/4 cup water <br />
1 cup granulated sugar <br />
1/2 cup rum or 2 teaspoons rum extract plus 1/2 cup water <br />
<br />
Garnish <br />
<br />
1 cup whipping cream <br />
2 tablespoons powdered sugar <br />
15 fresh mint leaves, if desired <br />
Shredded lime peel, if desired <br />
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1. Heat oven to 350°F for shiny metal or glass pan (or 325°F for dark or nonstick pan). Spray bottom only of 13x9-inch pan with baking spray with flour. <br />
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2. In large bowl, beat cake ingredients with electric mixer on low speed 30 seconds. Beat on medium speed 2 minutes, scraping bowl occasionally. Pour batter into pan. <br />
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3. Bake 28 to 33 minutes or until toothpick inserted in center comes out clean. Cool 15 minutes. <br />
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4. Meanwhile, in 2-quart saucepan, mix glaze ingredients. Heat to boiling over high heat, stirring frequently. Reduce heat to medium; continue to boil 3 minutes, stirring frequently, until glaze has thickened slightly. <br />
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5. Poke warm cake every inch with fork tines. Pour glaze slowly over cake. Cool completely, about 1 hour. <br />
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6. In small bowl, beat whipping cream and powdered sugar on high speed until soft peaks form. Garnish each serving with whipped cream, mint leaf and shredded lime peel. Store loosely covered at room temperature.Janehttp://www.blogger.com/profile/16740287594315609820noreply@blogger.com0tag:blogger.com,1999:blog-3138297078489614265.post-36354056084960155372010-04-09T09:44:00.000-07:002010-04-09T09:51:00.496-07:00Sweet Potato Pie with Three-Nut ToppingFor the last Friday of tax season, I asked DH what kind of cake he wanted. His response was not a cake but one of his favorite pies. The recipe originally came from an old raggitty copy of Bon Appetit and is online here <a href="http://www.epicurious.com/recipes/food/views/Sweet-Potato-Pie-with-Three-Nut-Topping-2650">http://www.epicurious.com/recipes/food/views/Sweet-Potato-Pie-with-Three-Nut-Topping-2650</a> , though I don't use the crust recipe. I don't like it as well as regular pie crust for this. <br />
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There is a funny story behind this particular pie recipe. Years ago we lived in this dinky apartment in SF. One of the notable features of this place was an old gas oven with a broken thermostat. The only way to regulate the temperature was to open and close the oven door until the temperature was correct. DH worked for a different firm then, and one of the firm's clients was a sweet potato farmer. Periodically, he would come home with a half dozen sweet potatoes and they were just the best thing I'd ever tasted. At the tax season party that year, one of the partners mentioned that he'd heard I liked the sweet potatoes and I told him that if he got me a whole box, I would make him a sweet potato pie. <br />
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Well, sure enough, some weeks later, DH comes lugging home a 40 lb box! So I pulled out the special recipe for sweet potato pie. But DH felt we couldn't just single out one partner, so maybe I should make one for each of the four partners. Ok, no problem. Then it was, maybe I should make one for each of the managers too, uh, then maybe the senior accountants... I ended up making a pie for each person at the firm, a grand total of 23. In a broken oven. And I used less than half the box of potatoes. But every pie came out perfect and this has become a favorite recipe! I only made two pies today;-)<br />
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Ingredients:<br />
<br />
1 deep dish 9 inch pie crust. (I used Marie Calendar's premade crust, thawed. I never have been able to make a decent scratch pie crust).<br />
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Filling:<br />
18 oz. sweet potatoes<br />
3 large eggs<br />
3 Tbsp unsalted butter<br />
1/2 cup firmly packed dark browm sugar<br />
2 Tbsp. Honey<br />
1 tsp. pumpkin pie spice<br />
1/2 cup whipping cream<br />
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Topping:<br />
<br />
1/4 cup (1/2 stick) unsalted butter<br />
1/4 cup firmly packed dark brown sugar<br />
2 Tbsp. honey<br />
1/3 cup whole almonds, toasted<br />
1/3 cup whole hazelnuts, toasted<br />
1/3 cup walnut halves, toasted<br />
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Preheat oven to 350F. Poke skins of the potatoes with a knife and microwave for about 20 minutes, until very tender. Cool until able to handle. Scoop potato out of skins into mixing bowl. Beat until smooth. Add eggs and beat. Cook butter over medium heat until melted and brown. Add sugar, honey and pumpkin pie spice. Boil for one minute, stirring constantly. Whisk in cream. With mixer on low, slowly pour cream and sugur mixture into sweet potato mixture. Pour filling into crust. Bake until center moves only slightly when pie is shaken, about 40 minutes. <br />
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Toward the end of the baking time, prepare topping. Melt butter in saucepan with brown sugar and honey on low heat. Once sugar has dissolved, turn up heat to medium and boil one minute. Stir in nuts and coat completely. Quickly spoon hot nut mixture over pie. Continue baking until topping bubbles, 5-10 minutes. Cool completely before serving.Janehttp://www.blogger.com/profile/16740287594315609820noreply@blogger.com1tag:blogger.com,1999:blog-3138297078489614265.post-55112866471717174392010-04-02T11:29:00.000-07:002010-04-02T14:11:43.057-07:00Lemon Burst CupcakesThis recipe came from <a href="http://www.bettycrocker.com/">http://www.bettycrocker.com/</a>. I used a French Vanilla cake mix and decorated the cupcakes with green coconut and "Robin's Eggs" (Whoppers). <br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi0tvXrjXLb44PWHbeClWHwLhdqyg5qa4-Svalbz0HB7EEy4o_rWqrMyzOH_fifXm4RMVsUZgd4E20xylN1wRYthnFy3xjSK9EqVVOHKHFEteKEaNQ7kJEA4Isl2GUTKxlTLUKkpNepx8w/s1600/Easter+CC.JPG" imageanchor="1" style="clear: right; cssfloat: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="132" nt="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi0tvXrjXLb44PWHbeClWHwLhdqyg5qa4-Svalbz0HB7EEy4o_rWqrMyzOH_fifXm4RMVsUZgd4E20xylN1wRYthnFy3xjSK9EqVVOHKHFEteKEaNQ7kJEA4Isl2GUTKxlTLUKkpNepx8w/s200/Easter+CC.JPG" width="200" /></a></div>Ingredients:<br />
<br />
1 box French Vanilla cake mix<br />
1 jar (10-12 oz.) Lemon Curd<br />
1 large container white frosting<br />
3/4 cup coconut<br />
few drops green food coloring<br />
1 bag "Robin's Eggs"<br />
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<br />
1. Heat oven to 350°F (325°F for dark or nonstick pans). Make and bake cake mix as directed on box for 24 cupcakes, using water, oil and eggs. Cool in pans 10 minutes; remove from pans to cooling racks. Cool completely, about 30 minutes. <br />
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2. By slowly spinning end of round handle of wooden spoon back and forth, make deep, 3/4-inch-wide indentation in center of top of each cupcake, not quite to bottom (wiggle end of spoon in cupcake to make opening large enough). <br />
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3. Spoon lemon curd into corner of resealable heavy-duty food-storage plastic bag. Cut about 1/4 inch off corner of bag. Gently push cut corner of bag into center of cupcake. Squeeze about 2 teaspoons lemon curd into center of each cupcake for filling, being careful not to split cupcake. <br />
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4. Frost cupcakes with frosting. <br />
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5. In a small bowl, mix ccocnut with a few drops green food coloring. Once coconut is an even color, lightly press the tops of the frosted cupcakes in the coconut. Press a few "Robin's Eggs" in center of each cupcake.Janehttp://www.blogger.com/profile/16740287594315609820noreply@blogger.com0