Crust:
24 Oreo Sandwich cookies
1/3 cup sugar
1/3 cup butter
Profiteroles: 1/2 cup butter
1 cup water
1 cup flour
4 eggs
1 large pkg Cook & Serve vanilla pudding
Filling:
1 large pkg instant chocolate pudding
2 cups whipping cream
2 cups milk
3/4 cup powdered sugar
1 jar chocolate fudge ice cream topping
Cream Puffs: Boil water and butter together. Add flour and stir until material congeals. Remove from heat and beat in eggs until a smooth stiff batter forms. Drop on to a greased cookie sheet or parchment paper and bake at 350 degrees until done. Cool. Prepare vanilla pudding as directed. Slice cream puffs in half and fill with vanilla pudding. Prepare chocolate pudding. Whip whipping cream with powdered sugar. Fold pudding into whipping cream. Place cream puffs in prepared pan and cover with pudding mixture. Freeze overnight and top with chocolate fudge.
Heat oven to 350 degrees. Prepare cake batter, in 2-1/2-qt. ovenproof bowl, as directed on package; scrape side of bowl. Beat cream cheese, egg and granulated sugar until well blended; spoon into center of batter in bowl.
Bake 65 minutes or until toothpick inserted in center comes out clean. Cool in bowl 10 minutes. Loosen cake from bowl with knife; using potholders if necessary, invert onto wire rack. Remove bowl. Cool cake completely.
Meanwhile, beat dry pudding mix, powdered sugar and milk in medium bowl with whisk 2 minutes. Stir in Cool Whip. Refrigerate until ready to use.
Ice cake on plate; frost with pudding mixture. Cover with coconut. Keep refrigerated.
Recipe from February 12, 2010
Hot Fudge Cheesecake (No pic available)
1 cup crushed saltine crackers
1/2 cup finely chopped pecans
1/4 cup plus 2 tblsp melted butter
3 tblsp sugar
6 (1 oz) squares semisweet chocolate
3/4 cup butter
1 (8-oz) pkg of cream cheese
3/4 cup sugar
3 large eggs
Hot Fudge Sauce
Combine first 4 ingredients, press into bottom and up sides of a 7-inch springform pan. Bake for 10 minutes at 350 degrees. Remove and reduce temperature to 300. Melt chocolate squares and 3/4 cup butter saucepan. Let cool. Beat cream cheese and sugar until fluffy. Add eggs 1 at a time, beating well after each addition. Stir in cooled chocolate and pour into crust. Bake at 300 for 1 hour or until set. Turn off oven, open door slightly, and let cool down in oven for 30 minutes. Remove and cool completely. Top with hot fudge sauce.
Hot Fudge Sauce:
2 cups semisweet chocolate morsels
1 cup half and half
1 tblsp butter
1 tsp vanilla extract
Melt chocolate with half and half over low heat. Stir in butter and vanilla mixing well.
Recipe from February 5, 2010
White Chocolate Marshmallow Pizza
1 pkg prepared pizza crust
1-1/2 cups white chocolate morsels
1-1/2 cups marshmallows
1 cup shredded coconut
Grease a disposable pizza pan. Arrange pizza crust in pan. Top with white chocolate chips, then marshmallows, and finish with coconut. Bake in 400 degree oven until properly done, approximately 10 minutes. Cool slightly before cutting and serving.
Recipe from January 29, 2010
Peanut Butter-Chocolate Chip Sandwich Cookies
For the cookies: 6 ounces (1-1/3 cups) unbleached all-purpose flour
2 ounces (2/3 cups) cake flour
1/2 tsp baking soda
1/4 tsp table salt
6 ounces (3/4 cup) unsalted butter, completely softened at room temperature
3/4 cup smooth peanut butter
1/2 cup sugar
1/2 cup firmly packed light brown sugar
1 tsp pure vanilla extract
1 large egg
For the filling: 1-1/2 cups confectioners' sugar
3 ounces (6 tbsp) unsalted better, softened at room temperature
3/4 cup smooth peanut butter
3 tbsp heavy cream
1/4 cup coarsely chopped roasted unsalted peanuts
1/4 cup coarsely chopped semisweet chocolate or mini semisweet chocolate chips
Make the cookies: Heat oven to 350 degrees. Line two baking sheets with parchment. In a medium bowl, sift together the two flours, baking soda and salt. In the bowl of an electric mixer, cream the butter, peanut butter and sugars with the paddle attachment until light and fluffy. Add the vanilla and egg; continue creaming until smooth and fluffy, about 3 minutes with an electric mixer (longer by hand). Stir in the flour mixture by hand just until it's incorporated; don't overmix or the cookies will be tough. Drop heaping tablespoonfuls of butter, spaced about 2 inches apart, onto the lined baking sheets. With floured fingers, flatten each dab of batter into a 2 inch round. Bake until the cookies are puffed and golden, 12 to 14 minutes, rotating the baking sheets if needed for even baking. Transfer the cookies to a rack to cool.
Make the filling: In a small bowl, cream the confectioners' sugar, butter, and peanut butter until smooth. Add the heavy cream; continue creaming until smooth and fluffy. Stir in the chopped peanuts and chocolate.
Assemble the sandwiches: Transfer the cooled cookies to a work surface, flipping half of them over. With an offset spatula or a butter knife, spread a scant teaspoon of filling onto each turned-over cookie. Set another wafer on top of each filled cookie, pressing gently to spread the filling. Store sealed at room temperature or in the refrigerator.
You can assemble these cookies ahead because they won't get soggy - even when filled - and they'll keep in the refrigerator or at room temperature for a couple of days...if they don't get eaten up before that.
Recipe from January 22, 2010
Skittles Cake
1/2 pound (2 sticks) butter, plus more for pan
1/2 cup vegetable shortening
3 cups sugar
5 eggs
3 cups all-purpole flour, plus more for pan
1/2 tsp fine salt
1/2 tsp baking powder
1 cup milk
1 tsp vanilla extract
2 tbsp lemon juice
1 tsp lemon zest
1/2 bag Skittles Candies
Preheat oven to 350 degrees.
With a mixer, cream butter and shortening together. Add sugar, a little at a time. Add eggs, 1 at a time, beating after each addition. Stir dry ingredients together in a bowl and add to mixer alternately with milk, starting with the flour and ending with the flour. Mix in vanilla, lemon juice, lemon zest and Skittles. Pour into a greased and floured tube pan and bake 60-90 minutes, until a toothpick inserted in the center of the cake comes out clean.
Icing:
3 cups powdered sugar
3 tbsp or more milk
2 tsp vanilla
Mix well and divide with thirds. Color each third separately with blue, red & yellow food coloring. Drizzle on cake.
Recipe from January 15, 2010
Lemon Icebox Pie
Crust:
14 whole graham crackers
1/4 cup sugar
1/4 tsp salt
6 tbsp unsalted butter, melted and still warm
Filling:
2 (14-oz) cans condensed milk
1-1/4 cups strained lemon juice (from the 2 zested lemons below, plus an additional 4-6)
Zest of 2 lemons
8 large egg yolks
For the chantilly cream: 2 cups heavy cream
1/2 tsp vanilla extract
1/4 cup confectioner's sugar
To make the crust:
Heat oven to 325 degrees. Break the graham crackers into small pieces and place in the bowl of a food processor along with the sugar and salt. Pulse 8 times, until the cracker crumbs are semi-fine (they shouldn't be powdery but not in large shards either) and the crackers and sugar are combined. Pour in the butter and pulse until the butter is blended in and the mixture isn't crumbly and holds its own shape when you squeeze it, about twelve 1-second pulses. Transfer the crust to a 9-inch springform pan and push and press the crumb mixture into the bottom and two-thirds of the way up the sides of the pan. Use the bottom of a measuring cup to press the crust into place. Set aside.
To make the filling:
Whisk the condensed milk with the lemon juice and set aside. Whisk the zest with the egg yolks in a medium bowl until pale, 30-60 seconds, and then whisk in the lemon juice-condensed milk mixture.
Place the springform pan on a rimmed baking sheet, pour the mixture into the crust, and carefully transfer the baking sheet to the oven. Bake until the center jiggles slightly, like a soft-setting custard, about 25 minutes. Remove from the oven and cool for 1 hour on a cooling rack. Loosely cover the pan with plastic wrap (be careful not to let the plastic wrap touch the top of the pie) and freeze for a least 6 hours to overnight.
To make the chantilly cream.
Pour the heavy cream into the bowl of a stand mixer (or in a large bowl if using a hand mixer). Add the vanilla and sift in the confectioner's shugar. Whip on low speed to combine and then increase the speed to medium-high and whip until medium-stiff peaks form, about 1-1/2 minutes.
Before serving, wrap a wet, warm kitchen towel around the edges of the springform pan to release the pie from the pan's sides. Unclasp the pan and remove the pie. Fill a pitcher with hot water, dunk your knife in, wipe off the blade, and slice. Top with a dollop of chantilly cream and serve immediately, or keep in the freezer up to 1 week.
Makes one 9-inch pie.
Recipe from January 8, 2010
Chocolate Cream Cupcakes
Cupcakes:
1 cup all-purpose flour
1/2 tsp baking soda
1/4 tsp salt
1/2 cup boiling water
1/2 cup cocoa powder
1/2 cup semisweet chocolate chips
1 tbsp instant expresso
3/4 cup sugar
1/2 cup sour cream
1/2 cup vegetable oil
2 large eggs
1 tsp vanilla extract
Glaze: 1/2 cup semisweet chocolate chips
3 tbsp unsalted butter
Make Batter: Adjust oven rack to middle position and heat oven to 325 degrees. Grease and flour 12-cup muffin tin. Combine flour, baking soda, and salt in bowl. Whisk water, cocoa, chocolate chips, and espresso in large bowl until smooth. Add sugar, sour cream, oil, eggs, and vanilla and mix until combined. Whisk in flour mixture until incorporated. Divide batter evenly among muffin cups. Bake until toothpick inserted into cupcake comes our with few dry crumbs attached, 18-22 minutes. Cool cupcakes in tin 10 minutes, then turn out onto wire rack and cool completely.
Prepare Filling:
Combine water and gelatin in large bowl and let sit until gelatin softens, about 5 minutes. Microwave until mixture is bubbling around edges and gelatin dissolves, about 30 seconds. Stir in butter, vanilla and salt until combined. Let mixture cool until just warm to touch, about 5 minutes, then whisk in marshmallow creme until smooth; refrigerate until set, about 30 minutes. Transfer 1/3 cup marshmallow mixture to pastry bag fitted with small plain tip; reserve remaining mixture for filling cupcakes.
Assemble Cupcakes: Microwave chocolate and butter in samll bowl, stirring occasionally, until smooth, about 30 seconds. Cool glaze to room temperature, about 10 minutes.
Insert the tip of a pairing knife at a 45-degree angle about 1/4 inch from the edge of the cupcake. Cut out and remove the cake cone.
Cut off all but the top 1/4 inch ov the cone, leaving a circular disc of cake. Discard - better yet, eat - the bottom of the cone.
Using a spoon, fill each cupcake with the marshmallow mixture and then top with the reserved cake 'plug'.
Frost with 2 teaspoons cooled glaze, and let sit 10 minutes. Using pastry bag, pipe curlicues across glazed cupcakes. Serve.
Cupcakes can be stored in airtight container at room temperature for 2 days.
Recipe from December 18, 2009
Peanut Brittle Bars
Crust: 2 cups all purpose flour
1 cup packed brown sugar
1 tsp baking soda
1/4 tsp salt
1 cup butter or margarine
Topping: 2 cups salted peanuts
1 cup milk chocolate chips
1 jar (12.5oz) caramel topping
3 tbsp all-purpose flour
In a large bowl, combine flours, brown sugar, baking soda and salt. Cut in butter until mixture resembles coarse crumbs. Pat into a greased 15-in. x 10-in. x 1-in. baking pan. Bake at 350° for 10-12 minutes or until golden brown.
Sprinkle peanuts and chocolate chips over warm crust. Combine caramel topping and flour; drizzle over top. Bake 12-18 minutes longer or until golden brown and bubbly. Cool completely on a wire rack. Cut into bars.
Recipe from December 11, 2009
Melting Moments
1-1/2 cups all purpose flour
1/2 cup cornstarch (corn flour)
1/4 tsp salt
1/4 cup powdered (confectioners or icing) sugar
1 cup unsalted butter, room temperature
1 tsp vanilla extract
Topping:
1 cup powdered (confectioners) sugar, sifted
In a medium sized bowl, whisk together the flour, cornstarch and salt. Set aside.
In the bowl of your electric mixer (or with a hand mixer) cream the butter and sugar until light and fluffy (about 2 minutes). Beat in the vanilla extract. Add the flour mixture and beat until incorporated. Cover and refrigerate the dough for at least one hour or until firm.
Preheat oven to 350 degrees and place rack in center of oven. Line two baking sheets with parchment paper.
When dough is firm, form into 1 inch balls and place the cookies on the prepared baking sheets spacing about 1 inch apart. Bake for about 12-14 minutes or until the edges of the cookies start to brown. Remove from oven and place on a wire rack to cool for about 5 minutes.
Meanwhile, line another baking pan or tray with parchment or wax paper. Sprinkle about half of the confectioners sugar onto the bottom of the pan and then place the slightly cooled cookies on top of the sugar. Put the remaining sugar in a fine strainer or sieve and then sprinkle the tops of the cookies (or you can just roll the cookies in the sugar).
Recipe from December 4, 2009
Pumpkin Crisp
1 15-oz can pumpkin
1 cup evaporated milk
1 cup sugar
1 tsp vanilla extract
1/2 tsp groud cinnamon
1 18.5-oz package butter-flavored yellow cake mix
1 cup chopped pecans
1 cup butter, melted
Whipped cream (optional)
Ground nutmeg (optional)
Preheat oven to 350 degrees. Stir together first 5 ingredients. Pour into a lightly greased 13x9-inch baking dish. Sprinkle cake mix evenly over pumpkin mixture; sprinkle evenly with pecans. Drizzle butter evenly over pecans.
Bake at 350 degrees for 60-65 minutes or until golden brown. Remove from oven, and let stand 10 minutes before serving. Serve warm or at room temperature with Whipped cream, if desired. Sprinkle with nutmeg, if desired.
Cook Eagle Brand Milk, still in cans, in boiling water for 3 hours keeping cans completely covered with water at all times. Cool cooked milk in the refrigerator. Once cooled, stir together milk and Cool Whip in a large mixing bowl. In an 8x8 inch pan, place a layer of vanilla wafers on bottom and then top with a layer of milk and topping mixture. Continue layering until container is full, ending with a layer of wafers. Store in refrigerator. Best served once wafers have had time to soften.
Recipe from November 6, 2009
Apple Cider Donuts 1 cup apple cider
1 cup sugar
1/4 cup solid vegetable shortening
2 large eggs
1/2 cup bettermilk
3-1/2 cup all-purpose flour
2 tsp baking powder
1 tsp baking soda
1/2 tsp cinnamon
1/2 tsp salt
1/4 tsp nutmeg
Vegetable oil or shorteneing for frying
Boil 1 cup of cider in a small sauce pan until cider is reduced to 1/4 cup, about 8-10 minutes; let cool.
In a large bowl, beat sugar with solid shortening until smooth. Mix in eggs, then add buttermilk and cooled cider. In a medium-sized bowl, stir together flour, baking powder, baking soda, cinnamon, salt and nutmeg. Add to wet ingredients and mix well.
For the next steps, you will need a lightly-floured board for cutting and shaping dough, and baking pans covered in wax paper or parchment.
Transfer dough to the lightly floured board and pat to 1/2 inch thickness. Cut with 3-inch donut cutter, re-roll the excess donut holes and put scraps back into the dough.
Refrigerate formed donuts on baking sheets for 20 minutes to help firm dough before frying.
Add enough oil or shorteneing to fill a deep (3-inch) pan; heat to 375 degrees or until the oil is bubbling.
Fry several donuts at a time, turning until browned and cooked through, about 4 minutes. Place on paper towels for draining and cooling.
Shake the warm donuts in large plastic zip-top bags containing a cinnamon and sugar mixture. Place finished donuts on a wire rack to continue cooling.
Recipe from October 30, 2009
Chocolate-Caramel-Banana Upside-Down Cake
Topping: 1/2 cup (1 stick) unsalted butter\
3/4 cup packed light brown sugar
3 ripe bananas, peeled and cut into 1/4-inch thick slices
For The Cake: 3/4 cup plus 2 tbsp unbleached all-purpose flour
6 tbsp unsweetened Dutch process cocoa powder, sifted
3/4 tsp baking soda
1/4 tsp salt
6 tbsp (3/4 stick) unsalted butter, softened
1 cup granulated sugar
2 large eggs
2 tsp pure vanilla extract
2/3 cup buttermilk
Make The Topping: Preheat oven to 350 degrees. Grease a 9-inch round nonstick pan and dust with flour.
Heat the butter in a medium saucepan over medium heat until foaming. Whisk in the brown sugar, turn the heat to low, and cook, whisking, for 2 minutes. Scrape the mixture into the prepared pan and smooth with a spatula. arrange the banana slices in concentric circles on top of the sugar mixture. Set aside.
Make The Cake: Combine the flour, cocoa powder, baking soda and salt in a medium mixing bowl. Combine the butter and granulated sugar in a large mixing bowl and cream with an elelctric mixer on medium-high speed until fluffy, about 3 minutes.
With the mixer on low speed, add the eggs, one at a time, scraping down the sides after each. Turn the mixer to high speed and beat until the mixture is light and increase in volume, about 2 minutes. Stir in the vanilla.
With the mixer on low, stir in 1/3 of the flour mixture. Stir in 1/2 of the buttermilk. Repeat with the remaining flour and milk, ending with the flour. Scrape down the sides of the bowl and beat the batter on high speed for 30 seconds.
Pour the batter over the bananas, gently spreading it into an even layer.
Bake until a toothpick inserted into the center comes out celan, 40-45 minutes. Transfer the pan to a wire rack and let stand for 5 minutes. Holding the pan and a plate together with oven mitts, immediately invert the hot cake onto the plate. If necessary, replace any fruit stuck to the bottom of the pan. Let the cake cool for 20 minutes and serve warm, or serve at room temperature. Store uneaten cake in a cake keeper, or wrap in plastic and store at room temperature for up to 2 days.
Recipe from October 23, 2009
ChocoFlan
1/2 cup Mexican caramel sauce (cajeta)
1 can (12oz) evaporated milk
1 pkg. (8oz) Philadelphia Cream Cheese, cubed, softened
7 large eggs, divided
1 tsp vanilla
1 cup sugar
1 pkg. (2-layer size) chocolate cake mix
1 cup water
1/3 cup oil
1/2 cup Breakstone's or Knudsen Sour Cream
1 cup thawed Cool Whip Whipped Topping
Heat oven to 375 degrees.
Pour caramel sauce into 12-cup fluted tube pan sprayed with cooking spray. Blend evaporated milk, cream cheese, 4 eggs, vanilla and sugar in blender until smooth.
Beat cake mix, water, oil and remaining eggs with mixer until blended. Add sour cream; mix well. Pour over caramel in tube pan; gently ladle flan mixture over cake batter. Cover pan with foil sprayed with cooking spray, sprayed-side down. Place in larger pan. Add enough water to larger pan to come halfway up side or tube pan.
Bake 1-1/2 hours or until toothpick inserted near center comes out clean. Cool completely in pan on wire rack. Refrigerate 2 hours. Loosen dessert from side of pan; invert onto plate. Remove pan. Seerve dessert topped with Cool Whip.
Recipe from October 16, 2009
Easy Triple Chocolate Cake
1 pkg. Duncan Hines Deluxe Devil's Food Cake Mix
1/4 cup oil
2 eggs
1-1/4 cup water
1 pkg. chocolate instant pudding mix
12oz. semisweet chocolate chips
Preheat oven to 350 degrees. Pour oil into a 9x13 inch pan. tilt pan until bottom is covered with oil. Put remianing ingredients into pan; stir with a fork or spoon until blended (about 2 minutes). Bake for 35-40 minutes until toothpick test is clean.
Cooled cake may be sprinkled with powdered sugar.
Recipe from October 9, 2009
Decadent Caramel Chocolate Brownie Tower
2 Fudge brownie mixes to make 13x9 pan of brownies
Fluffy chocolate frosting
8 tblsp butter
2/3 cup sweetened cocoa powder
3 cups confectioners sugar
1/3 cup whole milk
2 tsp vanilla extract
1/4 tsp salt
Beat cocoa and butter for 30 seconds. Add milk, sugar, salt and vanilla. Beat until smooth and add milk if needed.
Chocolate Ganache
3/4 cup heavy cream
8oz semisweet chocolate
2 tsp vanilla
3 tblsp sugar
Heat chocolate and cream unitl combined. Stir in sugar and vanilla and set aside to firm.
Quick Caramel Frosting
8 tblsp butter
1 cup brown sugar
1/4 cup whole milk
2 cups confectioners sugar
1 tsp vanilla extract
Cook sugar and butter until they boil, about 2 minutes. Add milk and bring back to boil. Remove from heat and stir in confectioners sugar and vanilla with wooden spoon.
Line 8 or 9 inch cake pan with parchment paper on bottom. (Be sure to use same size pans throughout preparation). Spray well with cooking spray. Prepare brownie batter and divide between both pans. Bake at 350 degrees for 25 minutes. Remove brownie layer from pan after slightly cooled and cool on wire racks. Repeat with second brownie mix.
Place first brownie on plate and frost top with chocolate frosting. Top with second brownie layer and frost with caramel frosting. Top this with third layer and frost with chocolate frosting. Top this layer with last brownie layer and frost with ganache. Slice and serve.
Recipe from October 2, 2009
Milk Chocolate Pound Cake
1 cup butter or margarine, softened
1-1/2 cups sugar
4 large eggs
6 (1.55-oz) milk chocolate candy bars, melted
2-1/2 cups all-purpose flour
1/4 tsp baking soda
1/8 tsp salt
1 cup buttermilk
1 cup chopped pecans
1/2 cup chocolate syrup
2 tsp vanilla extract
Powdered sugar (optional)
Beat butter at medium speed with an electric mixer 2 minutes or until creamy. Gradually add sugar, beating 5-7 minutes. Add eggs, 1 at a time, beating after each addition just until yellow disappears. Add melted candy bars, stirring well.
Combine flour, baking soda, and salt; add to butter mixture alternately with buttermilk, beginning and ending with flour mixture. Mix at low speed after each addition just until blended.** Stir in pecans, chocolate syrup and vanilla.
Pour batter into a greased and floured 10-inch tube pan or 12 cup Bundt pan. Bake at 325 degrees for 1 hour and 5 minutes or until a wooden pick inserted in center comes out clean. Cool in pan on a wire rack 10-15 minutes, remove from pan, and then cool completely on wire rack. Sprinkle with powdered sugar, if desired.
** If you mix too much, your finished cake will not turn out well. (see picture at right)
Recipe from September 18, 2009
Apple Upside Down Cake Topping: 4 tblsp butter
4 Granny Smith apples cut up
2/3 cup packed brown sugar
2 tsp lemon juice
Cake:
1 cup unbleached flour
1 tblsp corn meal
1 tsp baking powder
1/2 tsp salt
3/4 cup granulated sugar
1/4 cup light brown sugar
2 large eggs
6 tblsp melted butter
1/2 cup sour cream
1 tsp vanilla extract
Butter bottom and the sides of a 9-inch round pan at least 2 inches high. Preheat oven to 350 degrees. Peel, core and slice apples. Heat butter in a 12 inch pan. Add 2/3 apples and cook 4-6 minutes until just soft and caramelized. Add brown sugar, lemon and rest of apples. Cook for 1 additional minute. Transfer apple mixture to prepared pan and arrange in single layer. Set aside while preparing cake.
Whisk flour, corn meal, baking powder and salt together in medium bowl. Set aside. Whisk granulated sugar, brown sugar and eggs together in large bowl. Slowly whisk in butter. Add sour cream and vanilla and whisk until combined. Add flour mixture and whisk until just combined. Pour batter of apples in pan and bake for 30-35 minutes. Remove pan from oven and let sit 20 minutes before inverting. Rearrange any displace fruit and enjoy.
Recipe from September 4, 2009
Lemon Blossoms (courtesy Paula Deen)
18-1/2 ounce package yellow cake mix
3-1/2 ounce package instant lemon pudding mix
4 large eggs
3/4 cup vegetable oil
Glaze:
4 cups confectioner's sugar
1/3 cup fresh lemon juice
1 lemon, zested
3 tblsp vegetable oil
3 tblsp water
Preheat oven to 350 degrees F.
Spray miniature muffin tins with vegetable oil cooking spray. Combine the cake mix, pudding mix, eggs and oil and blend well with an electric mixer until smooth, about 2 minutes. Pour a small amount of batter, filling each muffin tin half way. Bake for 12 minutes. Turn out onto a tea towel.
To make the glaze, sift the sugar into a mixing bowl. Add the lemon juice, zest, oil, and 3 tablespoons water. Mix with a spoon until smooth.
With fingers, dip the cupcakes into the glaze while they're still warm, covering as much of the cake as possilbe, or spoon the glaze over the warm cupcakes, turning them to completely coat. Place on wire racks with waxed paper underneath to catch any drips. Let the glaze set thoroughly, about 1 hour, before storing in containers with tight-fitting lids.
Recipe from August 28, 2009
Apple Bars
2-1/2 cups flour
1 tblsp sugar
1/2 tsp salt
1 cup shorteneing
1 egg yolk
milk
Filling:
1-1/2 cups crushed corn flakes
4 cups sliced apples
1 cup sugar
1 tsp cinnamon
Mix the flour, sugar and salt in a bowl. Cut in shortening. Put the egg yolk into a measuring cup and fill with milk to 2/3 cup. Add to the flour mixture and blend until mixed. Divide the dough in half and roll half on a floured surface to fit into a jelly roll pan. For the filling, sprinkle the cornflake crumbs over the crust. Place the apple slices in a single layer over the curmbs. Mix 1 cup of sugar and cinnamon and sprinkle evenly over the apples. Roll out the second half of the dough to fit the pan and adjust on top of apples. Seal the edges.
Meringue:
1 egg white
1 tsp sugar
Beat the egg white until frothy. Start adding the sugar a little at a time and beat until it holds a peak. Spread on top of the crust. this will make a skimpy meringue but it is all you want. Bake in a 350 degree oven for 45-50 minutes. Cool.
Frosting:
1/4 cup melted butter, 1-1/2 cup powdered sugar
1 tsp vanilla, 1 tblsp milk
Mix all ingredients until smooth and spread on top of the cooled cookies.
Recipe from August 21, 2009
Chocolate Zucchini Cake
2 cups sugar
3 eggs
1/4 cup cocoa
1/4 tsp baking powder
1/2 cup milk
1 tsp vanilla
1 cup vegetable oil
2-1/2 cups flour
1 tsp baking soda
1/4 tsp salt
2 cup zucchini, shredded
Frosting 1/2 cup butter
6 tbsp milk
1 tsp vanilla
1/4 cup cocoa
4 cups powdered sugar
Grease a 15x10 inch jelly roll pan. Preheat oven to 375 degrees. In a large bowl, combine sugar and oil. Add eggs, one at a time, mixing well. In a separate bowl, mix together all dry ingredients. Gradually add dry mixture to wet mixture alternating with milk. Stir in zucchini and vanilla and blend well. Pour into prepared pan and bake at 375 degrees for 25 minutes.
Recipe from August 14, 2009
Cream Cheese Bar Cookies
2-1/4 cups all-purpose flour, divided
1 cup butter, softened
1/2 cup sugar
1/2 cup cornstarch
4 eggs
16-oz pkg brown sugar
1/2 tsp baking powder
2 tsp vanilla extract
1/2 cup chopped walnuts
1/2 cup sweetened flaked coconut
Cream Cheese Topping (see below)
Combine 2 cups flour, butter, 1/2 cup sugar and cornstarch with a pastry blender of 2 forks until mixture resembles fine crumbs. Press mixture evenly into an ungresased jelly-roll pan; bake at 350 degrees for 18 minutes.
Beat eggs, brown sugar, remaining 1/4 cup flour, baking powder and vanilla at medium speed with an electric mixer until blended; stir in walnuts and coconut. Spread on top of crust.
Bake at 350 degrees for 10 minutes. Let cool in pan on a wire rack; spread with Cream cheese Topping and bake 30 more minutes or until set. Cut into bars. Makes 3-1/2 to 4 dozen.
Beat first 3 ingredients at medium speed with an electric mixer until creamy. Gradually add sugar, beating until blended. Makes 3-1/2 cups.
Recipe from July 31, 2009
Sweet Cream Ice Cream
3 egg yolks
3/4 cup sugar, divided
1-1/2 cups whole milk
1 cup half-and-half or heavy cream
Whisk together egg yolks and 1/4 cup sugar in a bowl until thick and pale yellow; set aside.
Heat milk, half-and-half, and remaining 1/2 cup sugar in a saucepan over medium heat until steam rises. Gradually add half the hot milk mixture to yolks, whisking constantly. Add yolk mixture to remaining hot milk mixture in saucepan. Reduce heat to medium-low and cook mixture for 5-8 minutes, stirring constantly.
Strain ice cream base into a bowl and cool in an ice bath. Cover bowl; chill 4-12 hours. Churn according to ice cream machine directions.. Store in covered airtight container in freezer up to 1 week.
Tip: To avoid curdling, temper the egg yolks by slowly adding some of the steaming milk mixture while whisking constantly.
Gently cook (don't boil) the custard until it thickens and coats a spoon, leaving a trail that doesn't quickly disappear.
Recipe from July 24, 2009
Fudge Brownie Bites w/ Cherry Mousse
1 (19.5 oz) box traditional fudge brownie mix
1/2 cup vegetable oil
1/4 cup water
2 large eggs
1 tsp vanilla extract
1 cup semisweet chocolate morsels
1 envelope unflavored gelatin
1/4 cup cold water
1/3 cup boiling water
2 cups heavy whipping cream
2/3 cup sugar
1/2 cup chopped maraschino cherries
3 tsp maraschino cherry juice
Preheat oven to 350 degrees F. Lightly grease a 15x10x1 inch jelly roll pan. In a large bowl, combine brownie mix, oil, water, eggs, and vanilla. Beat with a wooden spoon for 2 minutes. Stir in chocolate morsels. Pour batter into prepared pan. Bake 18 minutes; cool completely. Cut brownies using a 1-1/2-inch round cutter. Place on a serving tray; set aside.
In a small bowl, soften gelatin in 1/4 cup cold water, let stand 2 minutes. Add 1/3 cup boiling water, stirring until gelatin dissolves.
In a medium bowl, beat whipping cream with an electric mixer until foamy; gradually add sugar, beating until soft peaks form. Gently stir in gelatin mixture, cherries, and juice. Cover and chill 2 hours.
To serve, pipe or spoon cherry mousse onto prepared brownies.
Combine dry cherry gelatin mix and 1/2 cup of the sugar in medium bowl. Add 1 cup of the boiling water; stir at least 2 minutes until gelatin is completely dissolved. Add enough ice cubes to 1 cup of the cold water to measure 2 cups. Add to gelatin; stir until ice is completely melted. Pour evenly into 16 (5 oz) paper or plastic cups, adding about 1/4 cup of the gelatin to each cup. Freeze 1 hour.
Meanwhile, combine dry blue gelatin mix and remaining 1/2 cup sugar in medium bowl. Add remaining 1 cup boiling water; stir at least 2 minutes until gelatin is completely dissolved. Add enough ice cubes to remaining 1 cup cold water to measure 2 cups. Add to gelatin; stir until ice is completely melted. Refrigerate 1 hour.
Spoon about 3 tbsp. of the whipped topping over red gelatin in each cup; top evenly with blue gelatin, adding about 1/4 cup of the gelatin to each cup. Freeze 1 hour or until almost firm. Insert wooden pop stick or plastic spoon into center of each cup for handle. Freeze an additional 4 hours or overnight. To remove pops from cups, place bottoms of cups under warm running water for 15 secomds. Press firmly on bottoms of cups to release pops. (Do not twist or pull pop sticks.) Store leftover pops in freezer.
Recipe from June 26, 2009
Rocky Road Cake
3 cups Swans Down Cake Flour
3 cups sugar
1-1/2 cups cocoa powder, plus extra for preparing pan
1 tbsp baking soda
1-1/2 tsps baking powder
1 tsp salt
1-1/2 cups buttermilk
3/4 cup vegetable oil
3 large eggs, lightly beaten
1-1/2 tsp vanilla
1-1/2 cups hot water
Topping
2 cups mini marshmallows
1-1/2 cups chocolate chips
1 cup chopped almonds
Preheat over to 350 degrees. Butter a 14x10-inch baking pan and dust with cocoa powder, tapping out extra. In a large bowl, sift together flour, sugar, cocoa, baking soda, baking powder, and salt. On low, beat in buttermilk, oil, 1-1/2 cups hot water, eggs and vanilla one at a time until smooth, about 2 minutes. Pour batter into pan and bake 20 minutes.
Sprinkle marshmallows, chocolate chips and almonds on top of cake. Cover loosely with aluminum foil and bake 40 minutes more.
Recipe from June 19, 2009
Toffee-Top Cheesecake Bars 1+1/4 cups all-purpose flour
1 cup powdered sugar
1/2 cup unsweetened cocoa
1/4 tsp baking soda
3/4 cup (1-1/2 sticks) butter or margarine
1 (8-oz) package cream cheese, softened
1 (14-oz) can Eagle Brand Sweetened condensed Milk (NOT evaporated milk)
2 eggs
1 tsp vanilla extract
1-1/2 cups (8-oz pkg) English toffee bits, divided
Preheat oven to 350 degrees. In medium bowl, combine flour, powdered sugar, cocoa and baking soda; cut in butter until mixture is crumbly. Press firmly on bottom of ungreased 13x9-inch baking pan. Bake 15 minutes.
In large bowl, beat cream cheese until fluffy. Add Eagle Brand, eggs and vanilla; beat until smooth. Stir in 1 cup English toffee bits. Pour mixture over hot crust. Bake 25 minutes or until set and edges just begin to brown.
Cool 15 minutes. Sprinkle remaining 1/2 cup English toffee bits evenly over top. Cool completely. Refrigerate several hours or until cold. Store leftovers covered in refrigerator.
Beat milk and pudding mixes with whisk 2 minutes. Stir in Cool Whip. Arrange 16 wafers on bottom of 8-inch square dish; cover with 1/3 of pudding mixture. Repeat layers twice. Top with remaining wafers. Refrigerate 4 hours. Microwave chocolate in microwaveable bowl on high 1 minute, or until melted when stirred. Drizzle over desert. Store leftovers in refrigerator.
Recipe from June 5, 2009
Brownie-Chunk Cookies
2+1/2 cups all purpose flour
1 tsp baking soda
1/4 tsp fine sea salt
1 cup (2 sticks) unsalted butter, room temp.
1 cup (packed) golden brown sugar
1/2 cup sugar
2 large eggs
1 tsp vanilla extract
1 cup walnuts, broken into 1/2-inch pieces
1/2 recipe (1/2 sheet) chilled Old Fashioned Brownies (recipe follows this one), cut into 1/2-inch cubes (generous 4 cups)
Nonstick vegetable oil spray
Preheat oven to 350 degrees. Line 2 large rimmed baking sheets with parchment. Whisk first 3 ingredients in medium bowl. Beat butter and both sugars in large bowl until smooth. Beat in eggs and vanilla. Stir in dry ingredients, then walnuts. Gently fold in brownie cubes (brownies may crumble).
Spray 1/4-to-1/2-cup ice cream scoop with nonstick spray. Scoop batter; drop onto prepared sheets, spacing about 2-inches apart as needed. Using moist fingertips, flatten mounds to 1-inch thickness.
Bake cookies, 1 sheet at a time, until just golden, 18-20 minutes. Cool cookies on baking sheet.
Old-Fashioned Brownies You'll only need half of the brownies to make one batch of cookies. Wrap the leftovers tightly and freeze.
5 ounces unsweetened chocolate, chopped
1/2 cup (1 stick) unsalted butter, diced
2 cups sugar
2 tsps vanilla extract
4 large eggs
1/4 tsp salt
1 cup all purpose flour
Preheat oven to 350 degrees. Line 13x9x2 metal baking pan with foil, leaving overhang. Stir chocolate and butter in heavy large saucepan over low heat until melted and smooth. Cool 15 minutes.
Whisk sugar and vanilla into chocolate mixture, then whisk in eggs and salt; stir in flour. Spread batter in prepared pan.
Bake brownies until tester inserted into center comes out with moist crumbs attached, about 20 minutes. Cool in pan. Cover and chill overnight.
Using foil as aid, lift brownie sheet from pan and cut in half or into twelve 3-inch bars.
Recipe from May 29, 2009
Cherry Angel Food Cake w/Lime Topping
1 box angel food cake
1 small box cherry Jell-O
1+1/2 cup boiling water
1 small container Cool Whip
1 small box Lime Jell-O
1 cup boiling water
Preheat oven to 350 degrees. Dissolve cherry Jell-O in 1+1/2 cups boiling water. Let cool to room temperature. Pour dissolved Jell-O and cake mix into mixing bowl and mix as directed. Pour into angel food cake pan and bake for 45 minutes. Remove from oven and cool completely. Dissolve lime Jell-O in 1 cup boiling water. Add 1 cup of ice water and stir until dissolved. Fold cooled Jell-O mixture into 1 small container of thaswed Cool Whip topping. Serve 1 slice of cake with lime topping.
Recipe from May 22, 2009
White Chocolate Mousse Tarts
1 can sweetened condensed milk
6 squares white chocolate (1 oz each)
1/2 teaspoon almond extract
2 cups whipping cream
2 packages mini graham cracker pie crusts
In medium saucepan, combine sweetened condensed milk and chocolate. Cook and stir over low heat until chocolate melts. Remove from heat and stir in almond extract. Cool to room temperature, stirring occasionally. Meanwhile, in chilled bowl, beat whipping cream until soft peaks form. Fold into chocolate mixture. Spoon into crusts. Refrigerate for at least 4 hours. Garnish as desired. Store in refrigerator.
Recipe from May 15, 2009
Island Cookies
1+2/3 cups all-purpose flour
3/4 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
3/4 cup butter
3/4 cup packed brown sugar
1/3 cup granulated sugar
1 tsp vanilla extract
1 large egg
1+3/4 cups milk chocolate morsels
1 cup flaked coconut, toasted if desired
1 cup chopped nuts, macadamia if possible
Preheat oven to 375 degrees. Combine flour, baking powder, baking soda and salt in small bowl. Beat butter, brown sugar, granulated sugar and vanilla extract in large mixer until creamy. Beat in egg. Gradually beat in flour mixture. Stir in morsel, coconut and nuts. Drop by slightly rounded tablespoon onto ungreased baking sheets. Bake for 8-11 minutes or until edges are lightly browned. Cool on baking sheets for 2 minutes. Remove to wire racks to cool completely.
Recipe from May 8, 2009
Triple Chocolate Pudding
1+1/4 cups milk
2 oz. semi-sweet chocolate
2/3 cup sugar
2 tblsp cornstarch
1/4 cup unsweetened cocoa
2 eggs
2 tblsp butter
1 tsp vanilla extract
Topping:
1/2 cup whipping cream
2 tblsp powdered sugar
1 chocolate covered peanut butter candy bar, chopped
In medium saucepan, bring 2 cups or milk to boil. Remove from heat and stir in chocolate until melted. In small bowl combine sugar, cornstarch and cocoa; mix well. Stir in remaining 1/4 cup of milk. With wire whisk, beat chocolate milk mixture until all chocolate is melted. Add cocoa mixture, beating until well blended. Bring to a boil over medium heat, beating constantly. Reduce heat and simmer for 1 minute. Remove from heat. In small bowl, beat eggs. Slowly beat in about 1 cup of chocolate mixture. Add eggs mixture to saucepan and cook over medium heat until mixture thickens. Remove from heat and beat in butter and vanilla. Place in containers and cover and chill for at least 2 hours.
In small bowl, beat whipping cream and powdered sugar until soft peaks. Fold in half of the candy peices. Top pudding with whipped cream mixture and the remaining candy pieces.
Recipe from May 1, 2009
Oatmeal Wedges
5 tblsp butter
1/2 cup brown sugar
1+1/4 cups rolled oats
pinch of salt
1 tsp vanilla
Melt butter and sugar together in saucepan. Grease and wax paper 8-inch cake pan. Add oats, vanilla and salt to melted sugar and butter. Press and smooth into bottom of pan. Bake 20 minutes at 350 degrees. Cool 10 minutes. Remove from pan and cut.
Filling
1 box cook and serve lemon pudding
3 egg yolks
3/4 cup sugar
3 cups water
2 tsp lemon zest
2 tblsp butter
Icing
1/2 cup butter
1/2 cup vegetable shortening
4 cups powdered sugar
1 tsp vanilla extract
1/4 cup milk
For crust, pulse vanilla wafers and sugar in food processor until fine crumbs. Add melted butter and pulse until mixed. Press into 4 inch tart pans and bake at 350 degrees for 5 minutes. Set aside to cool.
Prepare lemon pie filling as directed using eggs, sugar, water, and add lemon zest and butter at the finish of the pudding preparation. Let cool 5 minutes before spooning into tart pans. Cover and refrigerate for 1 hour.
Place icing ingredients in large bowl and beat well adding milk last and slowly until icing is the desired consistency. Pipe icing around the outside of the tarts. Return to the refrigerator and chill for 2 more hours before serving.
Recipe from April 17, 2009
Butterscotch Cheesecake Crust 1 cup graham cracker crumbs
2 tblsp flour
2 tblsp sugar
4 tblsp melted butter
Filling 12 ounces butterscotch chips
1/4 cup heavy cream
16 ounces cream cheese softened
1/2 cup firmly packed light brown sugar
4 large eggs at room temperature
1 cup sour cream
2 tblsp flour
1 tblsp pure vanilla extract
Preheat oven to 325 degrees and lightly butter a 9-inch springform pan. In a bowl, combine the graham cracker crumbs, flour and sugar, and stir in the butter until thoroughly blended. Press the crust over the bottom and one-quarter of the way up the sides of the prepared pan. Bake for 15 minutes, then cool. In a medium saucepan, melt cream and butterscotch chips until smooth. Put the cream cheese and brown sugar in a large bowl and beat until smooth. Add the eggs, one at a time. Scrape down the bowl. Add the sour cream, flour and vanilla, and beat until smooth. Add the butterscotch mixture and beat on low speed until smooth. Pour the filling into the prepared pan and smooth the top. Fill a 2-quart baking pan halfway with hot water and place on the bottom rack of the oven. Bake the cake on the middle rack for 1 hour. Turn off the oven and leave the cake in for 1 hour with the door closed. Remove the cake to a wire rack and cool. Cover and refrigerate at least 4 hours. To garnish, drizzle warm caramel and chopped turtle candies over the top of cake.
