First Friday!

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!

There are many variations of this recipe on the web but I use a basic four-ingredient recipe.

Matzo sheets
Brown sugar
Butter
Chocolate chips
In honor of Valentine's Day, I added sprinkles.

Preheat oven to 375 degrees.

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!

Place a single layer of matzo sheets on top of the parchment, breaking matzo as needed to fill the sheet as completely as possible.

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.

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!

THE GRAND FINALE!

For the last Friday of tax season, I made an over-the-top cheesecake from one of favorite websites Willow Bird Baking.

German Chocolate Cheesecake

Crust Ingredients: 1 package (about 38) chocolate sandwich cookies, finely processed into crumbs (cream and all – it’ll disappear when you crush them up!)
6 tablespoons unsalted butter, melted and cooled
Small pinch of salt

Ganache Ingredients:
3/8 cups heavy cream
5 ounces bittersweet or semisweet chocolate, finely chopped (I used half semisweet and half Ghirardelli 60% Cacao chocolate chips)

Cheesecake Ingredients:
3 packages (8 ounces each) of cream cheese, room temperature
3/4 cup sugar
3/4 teaspoon of vanilla extract
3 eggs, room temperature
3 ounces or about 6 tablespoons chocolate chips, melted and cooled (I used half semisweet and half Ghirardelli 60% Cacao)

Cake Ingredients:
3/4 cup all-purpose flour
3/4 cup granulated sugar
3/8 cups unsweetened cocoa powder
3/4 teaspoon baking soda
3/8 teaspoon baking powder
1/4 teaspoon salt
1 large egg
3/8 cup low-fat buttermilk
1/8 cup plus 1/2 tablespoons vegetable oil
3/8 cups warm water
1/2 teaspoon pure vanilla extract

Filling Ingredients:
 2/3 cup heavy cream
2/3 cup sugar
2 large egg yolks
2 ounces butter, cut into small pieces
1/3 teaspoon salt
2/3 cup pecans, toasted and finely chopped
1 cup unsweetened coconut, toasted
Dash of cinnamon

Directions:
Make the cheesecake crust: 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.

Make the ganache: 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.

Make the cake: 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.

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.

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.

Make the cheesecake: 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.

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.

Make the filling: 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.)

Assemble the cake: 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.

I'm a Little Behind on My Postings...

...I need to post both last week's and this weeks recipes!

Last weeks recipe was from Lulu The Baker and is a rich bar cookie called

 

 

Carmelitas

32 caramel squares, unwrapped
1/2 cup heavy cream
3/4 cup butter, melted
3/4 cup brown sugar, packed
1 cup flour
1 cup rolled oats
1 teaspoon baking soda
6 ounces semisweet chocolate chips

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.
*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.
**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.
***I doubled the amount to make a 9x13" version.

Sour Cream Cake with Saffron Orange Glaze

Todays cake comes from the McCormick Shilling 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.

Sour Cream Cake with Saffron Orange Glaze

INGREDIENTS

1 3/4 cups flour
2 teaspoons McCormick® Gourmet Collection Cream of Tartar
1 teaspoon baking soda
1/4 teaspoon salt
3/4 cup (1 1/2 sticks) butter, softened
1 1/3 cups sugar, divided
1 1/2 teaspoons McCormick® Pure Vanilla Extract
2 eggs
1 container (8 ounces) sour cream
3/4 cup orange juice
1/4 teaspoon McCormick® Gourmet Collection Saffron, Spanish

Directions

1. Preheat oven to 350°F. Lightly grease 9-inch round baking pan. Line bottom with wax paper circle; lightly grease wax paper.

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.

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.

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.

Buttermilk-Blueberry Breakfast Cake

I forgot to post last weeks recipe so here it is!  I found this recipe on Pinterest which lead me to Alexandra's Kitchen.  It was a big hit!  I doubled the recipe and baked in a 9 x 13 baking pan.

BLUEBERRY-BUTTERMILK BREAKFAST CAKE

Serves 6-8

½ cup unsalted butter, room temperature
2 tsp. lemon zest or more — zest from 1 large lemon
7/8 cup* + 1 tablespoon sugar**
1 egg, room temperature
1 tsp. vanilla
2 cups flour (set aside 1/4 cup of this to toss with the blueberries)
2 tsp. baking powder
1 tsp. kosher salt
2 cups fresh blueberries
½ cup buttermilk***
* 7/8 cup = 3/4 cup + 2 tablespoons

** This 1 tablespoon is for sprinkling on top
*** 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.

1. Preheat the oven to 350ºF. Cream butter with lemon zest and 7/8 cup of the sugar until light and fluffy.

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.
3. Add the flour mixture to the batter a little at a time, alternating with the buttermilk. Fold in the blueberries.

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.

 

Sometimes You Feel Like a Nut...

Today's offering is from Epicurious.com.

 What's to say except, Yum!

Almond Joy Cheesecake

Crust

• 1 1/2 cups graham cracker crumbs
• 1 1/2 cups sweetened flaked coconut, toasted
• 1/2 cup sliced almonds, toasted (about 2 ounces)
• 1/4 cup sugar
• 1/2 cup (1 stick) unsalted butter, melted

Filling

• 4 8-ounce packages cream cheese, room temperature
• 1 cup sugar
• 4 large eggs
• 1 cup sweetened flaked coconut, toasted
• 1 tablespoon coconut extract
• 1 cup sliced almonds, toasted

Glaze

• 1 cup semisweet chocolate chips
• 3/4 cup whipping cream
• 1 1/2 teaspoons vanilla extract

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. 

 

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.

        

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.

          

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.

          

Run small knife around sides of cake to loosen. Release pan sides.

Chocolate Chocolate Chip Cake with Nutella Buttercream

Today's cake is a recipe from Babble.com.  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! 

Here's the recipe:

Chocolate Chocolate Chip Bundt

4 eggs
1 1/2 c. brown sugar
1/2 c. olive oil
1 package instant chocolate pudding
1 tsp. salt
3/4 tsp. baking powder
2/3 c. cocoa powder
1 1/2 c. flour
1 c. sour cream
½ c. water
1 c. mini chocolate chips

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.

Nutella Butter Cream

½ c. Nutella
12 Tbsp. butter, slightly softened
3 1/2 c. powdered sugar
1-2 T. milk

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.

Seriously Good!

Today's offering is a recipe I borrowed from Mama B's Blog.  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.

 

 

French Toast and Bacon Cupakes

Author: Mama B

Recipe type: dessert

Prep time: 10 mins

Cook time: 25 mins

Total time: 35 mins

 

Serves: 12 cupcakes

 

Ingredients

• French Toast Cupcakes: ¾ cup butter, softened
• 1 cup sugar
• 1½ cups cake flour, sifted
• 1½ teaspoons baking powder
• ¼ teaspoon salt
• ½ cup milk, at room temperature
• 1 teaspoon nutmeg
• 1 teaspoon cinnamon
• 3 eggs
• Maple Buttercream Frosting: 2 Sticks butter, softened
• 2¾ cups powdered sugar
• 2 teaspoons heavy cream, at room temperature
• 1 teaspoon maple extract

Instructions

1. Preheat oven to 375 degrees.
2. Fry (or bake) up some crispy bacon and set aside (I used 8 slices maple flavored bacon for a double batch).
3. In a standing mixer, combine the butter and sugar and mix.
4. In a medium bowl, whisk together the flour, baking powder, salt, nutmeg, and cinnamon. Set aside.
5. 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.
6. Stir in the dry ingredients.
7. Divide the batter evenly in the muffin tin. Bake at 375* for 25-27 minutes.
8. Remove the cupcakes from the oven and cool completely.
9. 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.
10. For the frosting: Mix all 4 ingredients together. Beat on high speed until fluffy.
11. Frost your cupcakes and cover them with crispy bacon pieces.

I'm Back!

After a little haitus, I'm back at it again.  Another tax season, another cake on Friday...

I didn't have time last week to post February 15th's cake so here it is now.

RASPBERRY COCONUT CAKE

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. 

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!

A 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".

Kugel:
1 (12-oz.) package medium egg noodles
8 tablespoons (1 stick) unsalted butter, cut into 8 pieces and softened
5 large eggs
3/4 cup granulated sugar
24 oz. sour cream (2-1/2 cups)
8 oz. Mascarpone cheese (comes in small tubs)
1 tsp. vanilla extract
Grated zest of 1 orange
Grated zest of 1/2 lemon

Topping:
1-1/4 cups crushed cornflakes
2 tablespoons light brown sugar
1 tsp. ground cinnamon
1/4 tsp. freshly grated nutmeg
8 tablespoons butter (1 stick), melted

Position rack in middle of oven and preheat to 350°F. Lightly butter a 13"x9" inch baking dish.

Make Kugel:
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.

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.

Mix the cornflakes, brown sugar, cinnamon and nutmeg. Sprinkle evenly over the kugel and drizzle with the melted butter.

Bake until kugel feels set when pressed in the center, about 30 minutes. Let stand 10 minutes. Cut into squares and serve warm.

Another Rerun

For the last Friday of tax season, Hubby requested this favorite from Halloween of 2010!

From BettyCrocker.com at: http://www.bettycrocker.com/recipes/caramel-smore-cups/9916aa44-083c-4507-8db9-49d0a92f62f7

Caramel S’more Cups
Ingredients:

1 pouch (1 lb 1.5 oz) Betty Crocker® chocolate chip cookie mix
1/2 cup butter or margarine, softened
1 egg
24 round chewy caramels in milk chocolate, from 3 (1.91-oz) rolls, unwrapped (Rolos)
72 mini marshmallows (about 3/4 cup)
1/3 cup semisweet chocolate chips

Directions:

1.Heat oven to 350°F. Spray 24 mini muffin cups with cooking spray.

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.

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.

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.

Chocolate Sheet Cake with Cocoa/Nut Frosting

This 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.

Cake:

2 cups flour
2 cups sugar
1/2 cup butter
1/2 cup shortening
1/4 cup baking cocoa
1 cup water
1 tsp. soda
1/2 cup buttermilk
2 eggs
1 tsp vanilla

Preheat oven to 400 degrees

Sift flour and sugar into mixing bowl.

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. 

Meanwhile, prepare Cocoa/Nut Frosting.

1/2 cup butter
3 Tbsp baking cocoa
1/3 cup milk
2 cups shifted powdered sugar
1 tsp. vanilla
1 cup chopped nuts (I used pecans)

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.

Strawberries and Cheese Cake

This recipe is a twist on strawberry cheesecake.  A Classic Yellow cake, layered with graham cracker crumbs and baked in a Maryann Pan. 

Cheesecake filling goes into the depression on top and it is garnished with fresh strawberries and a jam glaze.

1 Yellow cake mix

3 eggs

1 /13 cup water

1/3 cup vegetable oil
1 Jello No Bake Cheesecake mix
2 Tbsp Sugar
3 Tbsp Melted Butter
1 1/2 cups cold milk
Fresh strawberries
2 Tbsp Seedless Raspberry Jam

Preheat oven to 350 degrees.  Grease a 10 in. Maryann Pan.

Take the graham cracker crumb packet from cheesecake mix and mix with sugar and melted butter.  Set aside.

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.

Cool 10 minutes in pan, then turn out onto a serving plate.  Cool completely.

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.

Last 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. 

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:

Peanut Butter Pattie Truffles

The ratio of cookie to cream cheese is 10 cookies to 2 oz. cream cheese.
I use 4 boxes which is 60 cookies to 12 oz. cream cheese.

Crush cookies in food processor.  Add cream cheese and mix well.  Roll into 1 inch balls and refrigerate until you are ready to dip.

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. 

Melt peanut butter chips and drizzle on top of truffles.  Store in fridge, waaaaayyyyy in the back to hide from husband! 

Caramel Carrot Cake

Thanks to Betty Crocker, this is an easy cake, very rich and yummy, made with a mix.

Ingredients:

1 box Betty Crocker Super moist Carrot Cake Mix
1 cup water
1/3 cup butter, melted
3 eggs
1 jar (16 to 17.5 ounces) caramel or butterscotch topping
1 tub of Cream Cheese Frosting

Directions:

1 Heat oven to 350°. Grease bottom only of rectangular pan, 13x9x2 inches, with shortening or spray bottom with cooking spray.


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.

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.

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.

Hellman's Mayonnaise Chocolate Cake

Today's cake is a combination of my two favorite recipes.

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 here.

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.

Cake Ingredients:

2 cups all-purpose flour
2/3 cup unsweetened cocoa powder
1-1/4 tsp. baking soda
1/4 tsp. baking powder
3 eggs
1-2/3 cups sugar
1 tsp. vanilla extract
1 cup Hellmann's® or Best Foods® Real Mayonnaise
1-1/3 cups water

Instructions:

1. Preheat oven to 350°. Grease and lightly flour two 9-inch round cake pans*; set aside.

2. In medium bowl, combine flour, cocoa, baking soda and baking powder; set aside.

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.

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.

*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.

Old Smoothie Chocolate Frosting

Ingredients:

4 cups (1 lb.) Powdered Sugar
1/2 cup undiluted evaporated milk (or half & half works too.  That's what I use).
1 teaspoon Vanilla
Dash Salt
3 squares (3 oz.) unsweetened chocolate, melted
1/4 cup (1/2 stick) soft unsalted butter

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.

A 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 here.

RASPBERRY SWIRLS

Ingredients:

1 cup butter, softened

2 cups sugar

2 eggs

1 teaspoon vanilla extract

3-3/4 cups all-purpose flour

2 teaspoons baking powder

1 teaspoon salt

1 jar (12 ounces) seedless raspberry jam

1 cup flaked coconut

1/2 cup chopped pecans

Directions:

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.

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.

Preheat oven to 375F

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.

It's That Time of Year Again!

Here we go with Tax Season again and to start things off we have what I call Brownie Bombs.

Ingredients:

I Box Brownie Mix or your favorite brownie recipe

24 Lindor Truffles, unwrapped

Directions:

Preheat oven to 350 degrees

Grease a 24 cup mini muffin pan (I use cooking spray).

Mix up brownies using the "chewy" recipe rather than the "cakey" recipe off the mix box. 

Divide batter evenly between the 24 cups.  Bake about 20 minutes or until browmies are done. 

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. 

When cool, run a knife around the edge of each brownie and pop them out of the pan.

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!

Halloween 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.

From MyRecipes.com: http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=10000001661173:

Cinnamon Pumpkin Brittle

Ingredients:
1/4 cup butter, cut into chunks, plus more for pan
1 teaspoon baking soda
1 tablespoon vanilla extract
1 1/2 teaspoons cinnamon
1/2 teaspoon salt
2 1/2 cups sugar
1/3 cup light corn syrup
1 1/2 cups toasted hulled pumpkin seeds (Pepitas)

Directions:
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).

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.

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.

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.

From McCormick Shilling at: http://www.mccormick.com/Recipes/Desserts/Caramel-Pumpkin-Oatmeal-Bars.aspx

Caramel Pumpkin Oatmeal Bars

Ingredients:
2 cups flour
2 cups rolled oats
1 1/2 cups firmly packed light brown sugar
1 teaspoon baking soda
1/2 teaspoon salt
1 1/2 teaspoons McCormick® Cinnamon, Ground
3/4 teaspoon McCormick® Ginger, Ground
1/4 teaspoon McCormick® Nutmeg, Ground
1 cup (2 sticks) butter, melted
1 cup canned pumpkin
1 teaspoon McCormick® Pure Vanilla Extract
7 ounces (1/2 of 14-ounce package) caramels, unwrapped
2 tablespoons milk

Directions:

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.

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.

3. Bake 30 to 35 minutes or until light golden brown. Cool in pan on wire rack. Lift from pan. Cut into bars.

TipsTest Kitchen Tip: Prepare as directed, using 1 tablespoon McCormick® Pumpkin Pie Spice in place of the cinnamon, ginger and nutmeg.

From BettyCrocker.com at: http://www.bettycrocker.com/recipes/caramel-smore-cups/9916aa44-083c-4507-8db9-49d0a92f62f7

Caramel S’more Cups

Ingredients:

1 pouch (1 lb 1.5 oz) Betty Crocker® chocolate chip cookie mix
1/2 cup butter or margarine, softened
1 egg
24 round chewy caramels in milk chocolate, from 3 (1.91-oz) rolls, unwrapped (Rolos)
72 mini marshmallows (about 3/4 cup)
1/3 cup semisweet chocolate chips

Directions:

1.Heat oven to 350°F. Spray 24 mini muffin cups with cooking spray.

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.

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.

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.

Also from Betty Crocker at: http://www.bettycrocker.com/recipes/cinnamon-bun-bars/b64ffc29-891d-493b-84cf-a330aff19697

Cinnamon Bun Bars

Ingredients:

1 box Betty Crocker® SuperMoist® butter recipe yellow cake mix
1/2 cup butter, softened

2 tablespoons milk
2 eggs
3/4 cup packed brown sugar
1/3 cup caramel topping
1/3 cup butter, melted
3/4 cup chopped pecans
1 teaspoon ground cinnamon

Directions:

1.Heat oven to 350°F. Spray 13x9-inch pan with cooking spray.

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.

3.In medium bowl, mix brown sugar, caramel topping, melted butter, pecans and cinnamon. Drop by spoonfuls on top of batter, and spread evenly.

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.

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!

Pumpkin Pie Cupcakes

Today is DH's last day at his current employer.  For his final Friday cake, he wanted Pumpkin Pie Cupcakes.

I got this recipe from the website http://www.bakeitinacake.com/
I won't reprint the recipe here.  Just follow the link.  Lots' of great goodies there!