Wednesday, October 30, 2013

Cranberry Dip





The color of this dip is very festive and would make a nice addition to any snack or appetizer table at your next holiday party


Cranberry Dip

makes 32 servings

Ingredients:
  • 1 (12 ounce) package fresh cranberries
  • 1 cup white sugar
  • 1 cup apricot jam
  • 1 cup chopped pecans
  • 1 (8 ounce) package cream cheese

Instructions:
  1. Preheat an oven to 350 degrees F (175 degrees C).
  2. Combine cranberries with sugar in a 2 quart baking dish with a lid, stirring well to coat all the berries. Bake in the preheated oven, covered, for about 30 minutes, until the cranberries pop and release their liquid.
  3. Remove from oven and stir in the apricot jam and pecans. Refrigerate overnight to blend the flavors. To serve, allow the cream cheese to come to room temperature, and pour dip over the block of cream cheese on a serving dish. Serve with buttery round crackers or small pretzels.


Source: http://allrecipes.com/recipe/cranberry-dip/Detail.aspx

Easy Tuna Patties





These patties are great dipped in ketchup, mustard, or hot sauce. They are also great as a sandwich

Easy Tuna Patties

makes 4 servings

Ingredients:
  • 2 eggs
  • 2 teaspoons lemon juice
  • 1/4 cup grated Parmesan cheese
  • 3/4 cup Italian seasoned bread crumbs
  • 3 (6 ounce) cans tuna, drained
  • 1/4 cup diced onion
  • 1 pinch ground black pepper
  • 3 tablespoons vegetable oil

Instructions:
  1. Beat eggs and lemon juice in a bowl; stir in Parmesan cheese and bread crumbs to make a paste. Fold in tuna and onions until well-mixed. Season with black pepper. Shape tuna mixture into eight 1-inch-thick patties.
  2. Heat vegetable oil in a skillet over medium heat; fry patties until golden brown, about 5 minutes per side.


Source: http://allrecipes.com/Recipe/Easy-Tuna-Patties/Detail.aspx

Friday, October 25, 2013

Homemade Zebra Cakes





Homemade Zebra Cakes

Ingredients:
  • 3 cups cake flour
  • 3 1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 3/4 cup unsalted butter, room temperature
  • 1 1/3 cups sugar
  • 6 large egg yolks
  • 1 cup whole milk
  • 2 teaspoons pure vanilla extract

Filling:
  • 12 tablespoons unsalted butter, room temperature
  • 1/2 cup vegetable shortening
  • 1/4 cup milk
  • 1 teaspoon pure vanilla extract
  • 3 cups confectioners' sugar

White Chocolate Coating:
  • 16 oz. white chocolate melting chips
  • 1/2 cup vegetable shortening

Dark Chocolate Drizzle:
  • 4 oz. dark chocolate melting chips


Instructions:

Yellow Cake:
  1. Preheat oven to 350 degrees F.
  2. In a medium bowl, sift the flour with the baking powder and salt.
  3. Using a stand mixer with a paddle attachment, beat the butter until soft and creamy, about 1-2 minutes.
  4. Slowly add the sugar and beat until light and fluffy, about 3-5 minutes.
  5. Add egg yolks, in two batches, beating well after each addition. Scrape down the sides of the bowl as needed.
  6. Add the vanilla extract and beat until combined.
  7. With the mixer on low speed, alternately add the flour mixture (in three additions), and milk (in two additions), beginning and ending with the flour.
  8. Pour batter into a greased 15x10-inch jelly roll pan.
  9. Bake at 350 degrees F for 15-20 minutes.
  10. Place the cake on a wire rack to cool, in their pans, for about 10 minutes. Then remove the cake from the pan and place onto a greased rack to cool completely.
  11. Use a biscuit cutter or other round cutter to cut an even number of circles in the cake. Try to cut the circles close together to maximize the number of cakes. close together in the cake.

Filling:
  1. While the cake is cooling, cream together butter and shortening until smooth.
  2. Slowly add the milk, sugar, and vanilla extract.
  3. Continue beating on medium speed until smooth and creamy.
  4. Place the flat side of one cake circle face down. Spread filling on the top.
  5. Top with another cake circle, flat side up. Repeat with all the cakes. 
  6. Place the cakes on a baking sheet lined with wax paper and refrigerate for 30 minutes.

White Chocolate Coating:
  1. In a large microwave-safe bowl, melt the white chocolate chips and shortening, stopping to mix every 30 seconds.
  2. Once fully melted and combined, place a cake in the bowl and gently spoon the melted chocolate over the top.
  3. Slide a fork under the cake and lift it out, pausing to let the excess drip off.
  4. Place the cake back on waxed paper. Repeat with all the cakes, then let sit at room temperature until coating is set.





Dark Chocolate Drizzle:
  1. When the coated cakes have set, melt the dark chocolate in a microwave-safe bowl, stopping to mix every 30 seconds.
  2. Drizzle over the top of the cakes.





Source: http://cacestbondc.blogspot.com/2012/12/homemade-zebra-cakes.html



Toasted-Coconut Refrigerator Cake





No one will ever guess that store-bought pound cakes are at the heart of this dessert.

Toasted-Coconut Refrigerator Cake

Serves: 8

Ingredients:
  • 1/4 cup flaked sweetened coconut
  • 1 cup heavy (or whipping) cream, whipped to a soft peak
  • 2 pound cakes (such as Sara Lee), about 11 ounces each
  • 2 cups Vanilla Pudding

Instructions:
  1. Preheat oven to 350° F. Spread the coconut on a baking sheet and toast in oven until golden, about 10 minutes, shaking the tray once about halfway through the cooking time. Remove and let cool.
  2. In a medium bowl, gently fold together the whipped cream and pudding. Slice each cake vertically in half, then slice each half horizontally into three ½-inch layers.
  3. Line an 8-by-8-inch square pan with 4 slices of cake to make 1 layer. Top with about 1 cup of the pudding mixture, spreading to cover the cake. Repeat the process to form 3 layers, ending with the pudding mixture. Refrigerate for 1 hour. Garnish with the toasted coconut and serve.


Source: http://www.realsimple.com/food-recipes/browse-all-recipes/toasted-coconut-refrigerator-cake-10000001036252/index.html



Monday, October 21, 2013

Cake Batter Rice Krispie Cupcakes





Oh yes. Cake batter. Rice Krispies. Cupcakes. All in one.

Rice Krispie treats can be hit or miss. I want my sugary square to be gooey and sweet, but still hold its shape. Nothing is more disappointing than a hard, crunchy, brittle Rice Krispie square.

There will be none of that, here.

These treats are kicked up with cake batter flavour and a swirl of frosting. And sprinkles. Can’t forget the sprinkles.

Finally, a Rice Krispie that looks like more than a lumpy square.






Cake Batter Rice Krispie Cupcakes

Ingredients :
  • Rice Krispie Treats
  • 6 tbs margarine* (3/4 of a stick)
  • 3/4 cup yellow cake mix
  • 1/2 tsp vanilla extract
  • 3 cups Rice Krispies
  • 1/2 10oz bag of marshmallows (5oz)
  • 1 tbs sprinkles

Buttercream Frosting:
  • 1/2 cup margarine* (1 stick) - room temperature
  • 2 cups confectioners’ sugar
  • 2 tsp vanilla
  • 1 tsp almond milk*

Instructions

Melt margarine in the microwave (about 45 seconds). Mix in marshmallows and return to microwave for 30 second intervals, stirring between, until melted. Mix in cake mix and vanilla until combined. Add in sprinkles and 2 cups of Rice Krispies with a spatula. Add in the third cup of Rice Krispies.

Fill each well-greased muffin holder with the Rice Krispie mixture and press it in gently with the back of a spoon. Cool for 30 minutes in the refrigerator.

For frosting, cream margarine in stand mixer with paddle attachment, then slowly add in confectioners’ sugar until well combined. Mix in vanilla, almond milk and food colouring if desired.

Remove Rice Krispie cupcakes from tin with a knife. Frost and top with sprinkles.

*Butter and regular milk could be substituted for their non-dairy counterparts.
**Makes 24 mini cupcakes. For a 9 x 13” pan, double the recipe.
***Note: Also try this out with a marshmallow cream frosting!






Source: http://bakedfromabox.blogspot.ca/2012/08/cake-batter-rice-krispie-cupcakes.html

Penne Pasta with Sun-dried Tomato Cream Sauce





Mac & Cheese is a standard favorite, but we have mixed it up with this Penne Pasta with Sun-dried Tomato Cream Sauce recipe. We’ve made traditional cheese sauce with Carnation Evaporated Lowfat 2% Milk and changed-up the cheese and pasta while adding sun-dried tomatoes for a luscious Mac & Cheese inspired dish.

Penne Pasta with Sun-dried Tomato Cream Sauce

Yields:7 servings (1/2 cup each)

Ingredients:
  • 2 cups (8 oz.) dry penne pasta
  • 8 sun-dried tomatoes, chopped (about 1/3 cup)
  • 1 can (12 fl. oz.) NESTLÉ® CARNATION® Evaporated Lowfat 2% Milk
  • 2 cups (8-oz. pkg.) shredded Italian-style four-cheese blend
  • 1 teaspoon dried basil
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon ground black pepper

Instructions:

PREPARE pasta according to package directions, adding sun-dried tomatoes to boiling pasta water for last two minutes of cooking time; drain.

MEANWHILE, COMBINE evaporated milk, cheese, basil, garlic powder and pepper in medium saucepan. Cook over medium-low heat, stirring occasionally, until cheese is melted. Remove from heat.

ADD pasta and sun-dried tomatoes to cheese sauce; stir until combined.





Source: http://www.verybestbaking.com/recipes/143190/Penne-Pasta-with-Sun-dried-Tomato-Cream-Sauce/detail.aspx

Sunday, October 20, 2013

Breakfast Potato Bites To Go





Breakfast Potato Bites To Go
Ingredients:
  • 1 package of pre shredded potatoes (I used simply potatoes found next to the eggs in the grocery store)
  • 3 eggs, beaten
  • 1/2 cup shredded cheddar cheese
  • 1/4 finely chopped onion (optional)
  • 1/4 teaspoon garlic powder
  • salt and pepper to taste

Instructions:

Preheat oven to 350 degrees and thoroughly grease a mini muffin pan (you may need more than one, I used 1 plus 5 mini muffins). Pour potatoes into a bowl, add the salt, garlic powder and onion, stir to combine. Pour in the egg and give it another stir, then add the cheese and mix it all up. Spoon into mini muffin tins and bake for 20 – 25 minutes or until golden brown and tops and edges begin to get crispy. Eat warm, or cool and freeze into individual packs and heat for about 20 seconds in the microwave. Yay, breakfast is make for the whole week!



Chocolate Pudding Cupcakes with Strawberry Centers

I made these for my friend and they were ALL GONE within 20 minutes of me putting them on the table. Super easy to make, super delicious, and super cute when you cut one in half!

Chocolate Pudding Cupcakes with Strawberry Centers (Sweetheart Cupcakes)

Ingredients:
  • 1 package cake mix, chocolate
  • 1 package strawberries, cleaned and hulled
  • 1 package pudding, chocolate
  • Fresh mint sprigs,optional but awesome

Instructions:

1. Prepare cupcakes according to package and let cool. Using a paring knife, core out a well down into each cupcake, for your strawberry to fit into. Prepare your pudding according to the package. Let set until nice and pudding-y (solid - wet gloopy pudding will ruin the cupcakes, so don't be in a rush, let the pudding firm up!)

2. Stick the strawberry pointy side down into your cupcakes. Take the piece of the cupcake that you cut out, and place it on top of the strawberry, after you push it down into the cupcake.

3. Top liberally with pudding in leu of frosting.

4. Add a sprig of mint if you like.  I think it adds a certain something, and my neighbor had some growing in her kitchen and shared…but don’t go out and buy some.

5. I cut each cutcake in half and set it on a plate, because presentation is everything with these suckers. They are DELICIOUS and super easy!

Chocolate Pudding Cupcakes with Strawberry Centers

Chocolate Pudding Cupcakes with Strawberry Centers (Sweetheart Cupcakes)

Saturday, October 19, 2013

Quinoa Veggie Burger with Roasted Red Pepper Relish





Our take on a classic meatless burger calls on a slew of vegetables for flavor, color, and texture: carrot, celery, arugula, beans, and — the ingredient that really makes it — quinoa, the high-protein South American grain that has a nutty flavor and toothsome bite. This veggie burger is infinitely versatile when it comes to toppings, but we particularly like it with a cumin-accented relish of roasted red peppers.

Quinoa Veggie Burger with Roasted Red Pepper Relish


MAKES 6 BURGERS

Ingredients:

FOR THE BURGERS:
  • ⅓ cup olive oil
  • 4 cloves garlic, finely chopped
  • 1 small carrot, finely chopped
  • 1 small yellow onion, finely chopped
  • 1 rib celery, finely chopped
  • 2 cups baby arugula, blanched, shocked, finely chopped, and squeezed dry
  • 1 (15-oz.) can great northern or cannellini beans, rinsed, drained and mashed
  • 2 cups cooked quinoa
  • ½ cup breadcrumbs
  • 2 tbsp. oregano leaves, finely chopped
  • 1 egg
  • Kosher salt and freshly ground black pepper, to taste

FOR THE RELISH:
  • ¼ cup finely chopped parsley
  • 2 tbsp. fresh lemon juice
  • 1 tsp. ground cumin
  • 2 red bell peppers, roasted, stemmed, seeded, peeled, and finely chopped
  • ½ small yellow onion, minced
  • 6 hamburger buns, split and toasted


Instructions:

1. Heat 2 tbsp. oil in a 12" skillet over medium high heat. Add garlic, carrot, onion, and celery, and cook, stirring, until soft, about 8 minutes. Transfer to a bowl and add arugula, quinoa, breadcrumbs, oregano, egg, and mashed beans; season with salt and pepper and mix well to combine.

2. Divide mixture into six 5 1/2-oz. patties, about 4" wide x 1" thick; place on a plate and refrigerate for 20 minutes or until ready to use.

3. To make the relish, mix parsley, juice, cumin, peppers, onion, and salt and pepper in a bowl. Cover with plastic wrap and let sit 20 minutes to allow flavors to marry.

4. Heat 2 tbsp. oil in a 12" skillet over medium-high heat. Add 3 burgers, and cook, flipping once, until toasted on each side and cooked through, about 6 minutes. Repeat with remaining oil and burgers. Divide burgers between toasted buns, top with relish and serve.

Note: Individual veggie burgers can be formed and then frozen, sealed, for up to one month. Thaw in the refrigerator and cook as needed.



Source: http://www.saveur.com/article/recipes/Quinoa-Veggie-Burger

Bacon Jalapeño Popper Meatballs





Bacon Jalapeño Popper Meatballs

Makes: 16


Ingredients:
  • 1 pound ground beef
  • 1 pound ground pork
  • 1 sweet onion, finely chopped
  • ½ cup gluten-free breadcrumbs or cracker crumbs
  • 1 egg
  • 6 slices cooked bacon, crumbled
  • Salt and pepper
  • One 8-ounce package cream cheese, softened
  • 1 cup shredded cheddar cheese
  • 1 large jalapeño chile — stemmed, seeded and finely chopped

Instructions:
  1. In a large bowl, combine the beef, pork, onion, crumbs, egg and crumbled bacon. Season with salt and pepper. Divide into 32 portions.
  2. In a small bowl, mix the cream cheese, cheddar and jalapeño. Form sixteen 1-inch balls.
    Shape 2 portions of the meat mixture loosely around 1 cheese ball. Repeat with the remaining meat and cheese mixtures.
  3. In a skillet over medium-high heat and working in batches of about four, fry the meatballs until golden all over. Keep warm in the oven until ready to serve.

Source: http://www.easyeats.com/recipes/1201-jalapeno-popper-meatballs

Friday, October 18, 2013

Best Orange Creamsicle Cake





This is by far one of the best cake recipes. You simply must try it! 8) Very fun, refreshing, wonderful cake for summer! Enjoy!

Best Orange Creamsicle Cake

Serves: 12

Ingredients:
  • 1 (18 ounce) box orange cake mix
  • 3 eggs (or as called for by your cake mix)
  • 1/3 cup oil     (or as called for by your cake mix)
  • 1 1/3 cups water (or as called for by your cake mix)
  • 1 (6 ounce) box orange Jell-O
  • 1 1/2 cups hot water
  • 1 cup cold water

Frosting
  • 8 ounces cream cheese, softened
  • 1 (3 1/2 ounce) box vanilla instant pudding mix
  • 1 (3 1/2 ounce) box orange Jell-O
  • 1 cup milk
  • 1 teaspoon vanilla extract
  • 8 ounces Cool Whip, thawed


Instructions:
  1. Bake cake as needed in 9x13-inch pan.
  2. When baked and cooled, poke holes all over cake with meat fork.
  3. Mix large box of Jello with the waters and just let it start to set up.
  4. Slowly pour over the cooled cake and allow to run into holes all over cake.
  5. Chill cake until Jello is set.
  6. In large bowl, cream the cheese until creamy.
  7. Add the dry Jello powder, pudding mix, milk and the vanilla extract; beat well.
  8. Fold in Cool Whip.
  9. Spread on cake and chill until served.

Source: http://www.food.com/recipe/best-orange-creamsicle-cake-36015

    Thursday, October 17, 2013

    Bacon-Wrapped Potato Bites with Spicy Sour Cream Dipping Sauce





    Bacon-Wrapped Potato Bites with Spicy Sour Cream Dipping Sauce

    Makes about three dozen bites

    Ingredients:
    • 1 pound small or medium red potatoes
    • 2 1/2 teaspoons salt, divided
    • 1 1/2 teaspoons minced fresh rosemary
    • 1 tablespoon olive oil
    • Freshly ground pepper
    • 12 ounces to 1 pound thick-cut bacon
    • 1 cup (8 ounces) sour cream
    • 1-3 teaspoons hot sauce
    • Salt and pepper

    Instructions:

    Preheat the oven to 400°F.

    Wash and dry the potatoes. Chop them into 1-inch pieces, keeping the chunks roughly the same size even if they aren't the exact same shape. Put the potatoes in a medium pot, cover with cold water, and bring to a boil. Season the water with 2 teaspoons of salt. Once the water begins to boil, cook the potatoes for 3 to 4 minutes, until you can stick a fork into them without too much resistance. You want the potatoes to be almost, but not fully, cooked through so they won't fall apart during the next steps.

    Drain the potatoes and put them in a large bowl. Add the rosemary, olive oil, 1/2 teaspoon salt, and a few grinds of pepper, and toss until the potatoes are evenly coated.

    Cut the strips of bacon into thirds. Wrap each potato bite in a piece of bacon, securing it with a toothpick. Put the potatoes on a baking sheet lined with parchment paper or aluminum foil spaced an inch or two apart. You may need to cook the potatoes in two batches.

    Cook the potatoes for 15 minutes, then flip each piece. Cook for another 15 to 20 minutes, until the bacon is cooked through and as crisp as you like it. Mix the sour cream and hot sauce in a small bowl. Season with salt and pepper. Pile the potato bites on a plate and serve alongside the dip.


    Source: http://www.thekitchn.com/appetizer-recipe-baconwrapped-80658

    Little Lemon Souffles





    Use a melon baller or serrated grapefruit spoon to scoop out the rinds.

    Little Lemon Souffles

    Servings: 8

    Ingredients:
    • 8 large lemons, preferably Meyer
    • 3 large eggs, separated
    • 1/2 cup granulated sugar
    • 2 tablespoons all-purpose flour
    • Confectioners' sugar, for dusting

    Instructions:

    Preheat oven to 350 degrees. Line a baking sheet with parchment. Trim tip end from a lemon so fruit sits level. Cut stem end one-third of the way down, making cut parallel with bottom; reserve top. Repeat with remaining lemons.

    Hold a lemon above a sieve set over a bowl, and scoop out the pulp. Squeeze the juice from the pulp, and reserve. Repeat with all lemons. Place shells on prepared baking sheet.

    Combine egg yolks, 1/4 cup granulated sugar, 1/4 cup reserved lemon juice, and flour in the heat-proof bowl of an electric mixer fitted with the whisk attachment. Beat mixture on medium speed until pale yellow, about 3 minutes. Place bowl over a pan of simmering water; whisk constantly until very thick, about 8 minutes. Remove bowl from heat, and return to mixer. Beat on medium speed until cool, scraping down sides several times, about 10 minutes. Transfer to a medium bowl, and set aside.

    Combine egg whites and remaining 1/4 cup granulated sugar in clean mixer bowl. Place the bowl over the pan of simmering water, and stir until sugar has dissolved and mixture is warm to the touch. Remove bowl from heat, and return to mixer; beat on low speed until frothy. Gradually increase speed until meringue is shiny and holds soft peaks, 2 to 3 minutes, being careful not to overbeat.

    Whisk 1/3 of the meringue into the yolk mixture. Gently fold in the remaining meringue. Carefully fill the prepared lemon shells to just below the rims.

    Transfer baking sheet to oven, and bake until meringue is slightly golden and rises about 1 inch above the shell, about 14 minutes. Remove from oven, and transfer to serving plates. Garnish with the reserved lemon tops, and dust with confectioners' sugar. Serve immediately.






    Source: http://www.marthastewart.com/315439/little-lemon-souffles



    Cheesecake Factory Pumpkin Cheesecake





    Cheesecake Factory Pumpkin Cheesecake

    Ingredients:

    Crust:
    • 1 1/2 cups graham crumbs
    • 5 Tbsp. butter, melted
    • 1 Tbsp. sugar

    Filling:
    • 3- 8oz.pkgs. cream cheese, softened
    • 1 cup sugar
    • 1 tsp. vanilla
    • 1 cup canned pumpkin
    • 3 eggs
    • 1/2 tsp. cinnamon
    • 1/4 tsp. nutmeg
    • 1/4 tsp. allspice
    • Whipped Cream

    Instructions:

    Mix crust ingredients together, just till coated and crumbly. Press onto the bottom and 2/3 up the sides of an 8" springform pan. Bake for 5 min. at 350. Set aside.

    Combine cheese, sugar and vanilla in large bowl, mix until smooth with an electric mixer. add pumpkin eggs, and spices, beat till smooth and creamy. Pour into the crust. Bake for 60-70 min. or till the top turns a bit darker. Remove from oven and allow to come to room temperature, then refrigerate. After it has thoroughly chilled, remove the pan sides and cut. Serve with whipped cream.

    Source: http://www.recipelink.com/msgbrd/board_31/2000/NOV/2166.html

    Wednesday, October 16, 2013

    Peachy Keen Bars





    Peachy Keen Bars

    Serves: 12

    Ingredients:
    • 1 pkg  dry cake mix-white, yellor or french vanilla
    • 1/3 c  butter, room temperature
    • 2 large  eggs, divided
    • 29 oz  can light peach slices, drained
    • 8 oz     cream cheese, room temperature
    • 1/3 c  sugar
    • 1 tsp pure vanilla extract

    Instructions:
    1. Preheat oven to 350 degrees.
    2. Spray a 9x13” pan with nonstick cooking spray.
    3. In a large bowl combine cake mix, butter and 1 egg; mix with fork just until crumbly. Set aside 1 ½ c. crumbs for topping.
    4. Press the remaining crumbs on bottom of prepared pan; Bake 10 minutes.
    5. Cut peach slices into 1” pieces; Spoon onto partially-baked crust.
    6. In a large bowl, combine cream cheese, sugar, 1 egg and vanilla extract; beat with mixer until creamy. Spread over top of peaches.
    7. Sprinkle with reserved crumbs; Bake 30 minutes.
    8. Chill at least 30 minutes before serving;
    9. Store leftovers in refrigerator. 


    Source: http://www.justapinch.com/recipes/dessert/cake/peachy-keen-bars.html

    Candy Corn Fudge





    Creamy chocolate and vanilla fudge team up with fall colors for a fun delicious treat.

    Candy Corn Fudge

    Yield: 72 pieces

    Ingredients:
    • 3 cups sugar
    • 3/4 cup Land O Lakes® Butter
    • 1 (5-ounce) can evaporated milk
    • 1 (7-ounce) jar marshmallow crème
    • 3 teaspoons vanilla
    • 3/4 cup real semi-sweet chocolate chips
    • 1 cup white baking chips*
    • Orange gel or paste food color
    • 1/2 teaspoon freshly grated orange zest, if desired
    • Orange or yellow decorator sprinkles

    Instructions:

    Line 8-inch square pan with aluminum foil, extending foil over edges. Butter foil; set aside.

    Combine sugar, butter and evaporated milk in 2-quart saucepan. Cook over medium heat, stirring constantly, 6-7 minutes or until butter is melted and mixture comes to a full boil. Continue cooking, stirring often, 5 minutes. Stir in marshmallow crème and 1 teaspoon vanilla. Remove from heat.

    Spoon 1 1/2 cups hot mixture into bowl; stir in 3/4 cup chocolate chips until smooth. Spread into prepared pan. Place into freezer 5 minutes or until set.

    Add white baking chips and remaining vanilla to remaining marshmallow crème mixture in saucepan; stir until smooth. Spoon 1 cup mixture into another bowl; add enough food color to for desired orange tint. Stir in orange zest, if desired.

    Remove chocolate mixture from freezer; spread orange mixture over top. Return to freezer 5 minutes or until set.

    Remove fudge from freezer. Microwave remaining marshmallow crème mixture in bowl on 10 seconds or until soften, if necessary. Spread over orange layer. Sprinkle with decorator sprinkles. Refrigerate 1 hour or until set.

    Remove fudge from pan using foil ends; place onto cutting surface. Carefully peel off foil. Cut fudge into 36 squares. Cut each square in half diagonally.

    *Substitute 2 (4-ounce) white chocolate bars, chopped.


    Tips:

    Gel or paste food color is concentrated and will give you a deeper color. You can also use red and yellow liquid food color to tint the fudge orange.






    Source: http://www.landolakes.com/recipe/3653/candy-corn-fudge

    Tuesday, October 15, 2013

    French Toast Bake




    Last weekend I made a French Toast Bake for a bridal shower brunch. I love this recipe because it is so easy , economical (most expensive ingredient was the Texas Toast at $2), & oh-so-delicious! The best part is that it is made the day before so there is no fuss on the day you consume it....perfect for a Sunday afternoon or brunch.
     

    Monday, October 14, 2013

    Warm Pumpkin Pudding Cake





    Warm Pumpkin Pudding Cake

    Ingredients
    • 2 cups flour
    • 11/2 cups sugar
    • 4 teaspoons baking powder
    • 1 teaspoon salt
    • one egg (slightly beaten)
    • 1 cup buttermilk
    • 1 1/2 teaspoon vanilla
    • 2 sticks (1 cup) butter, melted
    • 1 cup pecans
    • 1/8 teaspoon cinnamon
    • 1 jar Stonewall Kitchen Maple Pumpkin Butter

    Instructions:
    1. Grease a 9"x13" baking pan with shortening.
    2. Preheat oven to 325°F.
    3. Excluding the Maple Pumpkin Butter, mix all other ingredients well. Batter will be firm.
    4. Spread in prepared pan.
    5. Spread Maple Pumpkin Butter over batter.
    6. Bake until bubbles have risen to the top and cake feels firm to the touch, approximately 55-60 minutes. A toothpick should come out clean when inserted.
    7. Transfer to a rack to cool.

    Source: http://www.stonewallkitchen.com/recipes/desserts/cakes-cupcakes-trifles/R100764.html

    Banana Split Pie





    Banana Split Pie

    Ingredients:
    • 1 stick butter, melted
    • 1 box graham cracker crumbs
    • 1 stick butter, softened
    • 2 eggs
    • 2 cups confectioners' sugar
    • 5 bananas, sliced
    • 1 (15 ounce) can crushed pineapple, undrained
    • 1 (16 ounce) container Cool-Whip, thawed
    • 1 (4 ounce) jar maraschino cherries, stemmed
    • 1/2 cup pecans, chopped
    • Chocolate Syrup, optional

    Instructions:

    In a 9x13 glass or porcelain dish, combine 1 stick of melted butter and graham cracker crumbs. With a fork, incorporate the butter until the crumbs are coated. Firmly press into a crust in the bottom of the pan.

    In a medium bowl, cream together the other stick of softened butter, eggs and confectioners' sugar; beat for 15 minutes. Spread evenly on the graham cracker crust. Layer banana slices evenly on top of butter/sugar mixture; layer pineapple on top of the bananas. Evenly spread the Cool-Whip and garnish with cherries and pecans. Drizzle optional chocolate syrup over the top. Refrigerate at least 2 hours or overnight. Keeps well refrigerated for about a week.

    Note: I prefer this without the chocolate syrup

    Dark Chocolate Coconut Bites





    I made these. These are a great! I have a friend who can’t have refined sugars, gluten, or dairy (I KNOW!) and other sweets I’ve tried with those restrictions haven’t been that great, but these are perfect. I used the Pasha brand of chocolate chips (peanut, nuts, dairy, soy, eggs, wheat, and gluten free) and the coconut was by Let’s Do…Organic, reduced fat unsweetened finely shredded coconut. I wasn’t worried about the reduced fat, it was just what they had, and I think it might have worked out better then something else. It’s so light and dry it really soaked up the moisture and there was no puddling of oil. I didn’t melt the oil though either, just solid form and used my hands to mix.

    Recipe >> Dark Chocolate Coconut Bites @ pinchofyum.com

    Rose's Famous Caramel Cake





    Rose Deshazer-White, a longtime resident of Chicago’s South Side, has earned local fame for this buttery cake slathered with rich caramel icing.

    Rose's Famous Caramel Cake

    Ingredients:
    • 16 tbsp. unsalted butter, softened
    • 3¼ cups cake flour
    • 1 tbsp. baking powder
    • ½ tsp. salt
    • 6¼ cups sugar
    • 2 tsp. vanilla extract
    • 4 eggs
    • 1¼ cups milk
    • 16 tbsp. salted butter
    • 2 12-oz. cans evaporated milk

    Instructions:

    1. Heat oven to 350°. Making sure all ingredients are at room temperature, grease two 9" round cake pans with 1 tbsp. unsalted butter; dust with 1½ tbsp. flour, tap out excess, and set aside. Sift flour, baking powder, and salt together; set aside. Beat remaining unsalted butter and 2½ cups sugar in a bowl with an electric mixer until fluffy. Add vanilla and eggs one at a time, beating after each addition. Add flour mixture and milk alternately in 3 batches, beating smooth after each addition. Divide batter between pans. Bake until golden, 30–35 minutes. Let cool on a rack for 10 minutes; remove cakes; let cool completely. Slice tops off cakes to level them.

    2. To make icing, cook remaining sugar and salted butter in a pot over high heat, stirring constantly, until light brown, 7–8 minutes. Carefully stir in evaporated milk; reduce heat to medium-low; cook, stirring constantly, until smooth, 8–10 minutes. Cook, stirring occasionally, until icing registers 240° on a candy thermometer, about 1½ hours. Remove from heat; beat with a wooden spoon until thick, glossy, and spreadable, 20–25 minutes. (A dollop dropped on a plate should ooze only slightly.) Ice bottom layer of cake; top with second layer and ice the outside. Chill cake until set.


    Source: http://www.saveur.com/article/Recipes/Roses-Famous-Caramel-Cake

    Sunday, October 13, 2013

    Cheesecake Factory Pumpkin Cheesecake





    I made this for my mother-in-law who loves The Cheesecake Factory's pumpkin cheesecake and she said this was a very credible substitute... This recipe is a keeper and easy to make! I did not change a thing. I WILL be making it again and again!

    Cheesecake Factory Pumpkin Cheesecake
    Yield: 12 servings

    Ingredients:
    • 12 tablespoons unsalted butter, melted
    • 2 1/2 cups graham cracker crumbs
    • 2 3/4 cups sugar
    • Salt
    • 2 pounds cream cheese, at room temperature
    • 1/4 cup sour cream
    • 1 15-ounce can pure pumpkin
    • 6 large eggs, at room temperature, lightly beaten
    • 1 tablespoon vanilla extract
    • 2 1/2 teaspoons ground cinnamon
    • 1 teaspoon ground ginger
    • 1/4 teaspoon ground cloves
    • 2 cups sweetened whipped cream
    • 1/3 cup toasted pecans, roughly chopped

    Instructions:

    Position a rack in the center of the oven and preheat to 325 degrees Fahrenheit.

    Brush a 10-inch springform pan with some of the butter. Stir the remaining butter with the crumbs, 1/4 cup of the sugar and a pinch of salt in a bowl. Press the crumb mixture into the bottom and up the sides of the pan, packing it tightly and evenly. Bake until golden brown, 15 to 20 minutes. Cool on a rack, then wrap the outside of the springform pan with foil and place in a roasting pan.

    Bring a medium pot of water to a boil. Meanwhile, beat the cream cheese with a mixer until smooth. Add the remaining 2 1/2 cups sugar and beat until just light, scraping down the sides of the bowl and beaters as needed. Beat in the sour cream, then add the pumpkin, eggs, vanilla, 1 teaspoon salt and the spices and beat until just combined. Pour into the cooled crust.

    Gently place the roasting pan in the oven (don't pull the rack out) and pour the boiling water into the roasting pan until it comes about halfway up the side of the springform pan. Bake until the outside of the cheesecake sets but the center is still loose, about 1 hour 45 minutes. Turn off the oven and open the door briefly to let out some heat. Leave the cheesecake in the oven for 1 more hour, then carefully remove from the roasting pan and cool on a rack. Run a knife around the edges, cover and refrigerate at least 8 hours or overnight.

    Bring the cheesecake to room temperature 30 minutes before serving. Unlock and remove the springform ring. To finish, place a dollop of the whipped cream on each slice and sprinkle with the toasted pecans.


    Source: http://www.foodnetwork.com/recipes/food-network-kitchens/almost-famous-pumpkin-cheesecake-recipe2/index.html

    Green Tea Cream Cheese White Chocolate Brownie





    A very light and delicate dessert bar made with green tea or macha (japanese word for green tea) powder.

    Green Tea Cream Cheese White Chocolate Brownie

    Brownie base:
    • 8 Tbsp butter (1 stick), cut into 1-in pieces
    • 5 oz. white chocolate, chopped
    • 2 eggs
    • 5 Tbsp sugar
    • 1 tsp vanilla
    • 3/4 C flour

    Cheesecake swirl:
    • 8 oz bar of cream cheese, room temp
    • 1 egg
    • 3 Tbsp sugar
    • 2 tsp green tea/matcha powder
    • About 2 tsp of water, hot but not boiling

    Instructions:

    Preheat the oven to 325ºF.

    Mix the green tea powder with a bit of hot water to form a paste. Mix the cream cheese, egg, and green tea paste until smooth. Taste a bit and see if it's strong enough.

    Melt the butter with the white chocolate. Mix in the sugar, eggs, vanilla, and flour (and baking powder if you want to experiment with it). Whisk until smooth but do not over mix.

    Line a 8 x 8 square baking dish with a sheet of foil (with overhang for easy lifting) or grease and flour it. Pour in half of the white chocolate batter. Then drop half of the cream cheese mixture on top in spoonfuls. Top the batter with the rest of the white chocolate brownie batter, then finally add the remaining half of the cream cheese mixture on top. Use a knife and swirl the brownie and cream cheese together to create a marbled pattern.

    Bake the brownies at 325ºF for 40 - 45 minutes, or until a toothpick inserted in the center comes out with moist crumbs. The center should be almost set. You don't want the toothpick to come out clean because that would mean the brownies have overbaked. Cool in the pan for 5 then lift the brownies out and cool to room temperature. They're best served cold so chill them in the fridge for about 3 hours.


    Source: http://nookandpantry.blogspot.com/2007/06/green-tea-cheesecake-white-chocolate.html

    Melt In Your Mouth Oven Roasted Potatoes





    A great roasted potato side dish made with olive oil and herbs. For variety try using some red potatoes such as Yukons. All going well your potatoes will be soft in the middle, crispy on the outside and your kitchen will smell wonderful.

    Melt In Your Mouth Oven Roasted Potatoes

    Ingredients:
    • 1/8 cup olive oil
    • 1 tablespoon minced garlic
    • 1/2 teaspoon dried basil
    • 1/2 teaspoon dried marjoram
    • 1/2 teaspoon dried dill weed
    • 1/2 teaspoon dried thyme
    • 1/2 teaspoon dried oregano
    • 1/2 teaspoon dried parsley
    • 1/2 teaspoon crushed red pepper flakes
    • 1/2 teaspoon salt
    • 4 large potatoes, peeled and cubed

    Instructions:
    1. Preheat oven to 475 degrees F (245 degrees C).
    2. In a large bowl, combine oil, garlic, basil, marjoram, dill weed, thyme, oregano, parsley, red pepper flakes, and salt. Stir in potatoes until evenly coated.
    3. Place potatoes in a single layer on a roasting pan or baking sheet.
    4. Roast for 20 to 30 minutes in the preheated oven, turning occasionally to brown on all sides.


    Source: http://m.allrecipes.com/recipe/20963/recipeoven-roasted-potatoes

    Melt In Your Mouth

    Aloha Cake




    Aloha Cake

    Ingredients:
    • 1 box yellow cake mix
    • ¾ c. oil
    • 3 eggs
    • 11 oz. can mandarin oranges, with juice
    • ½ t. vanilla

    Instructions:
    1. Mix and pour in a greased 9x13 pan.
    2. Bake 30-35 minutes at 350F or until a toothpick comes out clean.

    You can also bake this in a greased jellyroll pan for 15 minutes.


    Frosting
    • 1, regular-size box (4-serving) instant coconut pudding
    • 20 oz. can crushed pineapple, with juice
    • 8 oz carton Cool Whip

    Mix pudding and pineapple together til thick.  Fold in Cool Whip and top cake.

    Store in refrigerator and serve cold.



    Source: Aloha Cake- Karen Pie




    USS Missouri Buttermilk Pie





    USS Missouri Buttermilk Pie

    Makes: 8 servings
    Ingredients:
    • 2 cups sugar
    • 1/2 cup butter, softened
    • 3 eggs
    • 3 tablespoons all-purpose flour
    • 1/4 teaspoon salt
    • 1 cup buttermilk or sour milk*
    • 1 recipe Pastry for Single-Crust Pie (see recipe below)
    • 1/2 cup chopped pecans, toasted**

    Instructions:
    1. In a large bowl, gradually beat sugar into softened butter with an electric mixer, beating until mixture is well blended.
    2. Beat in eggs, one at a time, beating well after each addition.
    3. Combine flour and salt. Gradually beat flour mixture into butter mixture.
    4. Beat in buttermilk until mixture is well blended. Pour into the Pastry for Single-Crust Pie.
    5. Sprinkle pecans over the filling in piecrust.
    6. Bake in a 300 degree F oven for 1 hour and 15 to 20 minutes or until the buttermilk filling is set. Cool. Store pie in the refrigerator. Makes 8 servings.

    note

    * To make 1 cup sour milk, place 1 tablespoon lemon juice or vinegar in a glass measuring cup. Add enough milk to make 1 cup liquid; stir. Let the mixture stand for 5 minutes before using it in a recipe.

    ** To toast the chopped pecans, spread them evenly in a shallow baking pan. Bake the pecans in a 350 degree F oven for 5 to 10 minutes or until they're browned, stirring the pecans once or twice during the baking time.


    Source: http://www.midwestliving.com/recipe/pies/uss-missouri-buttermilk-pie/

    Holiday Pistachio Dessert





    Holiday Pistachio Dessert

    YIELD: 15

    Ingredients:
    • 1-1/4 cups Bisquick® mix
    • 1/2 cup chopped walnuts
    • 1 tablespoon brown sugar
    • 3 tablespoons cold butter
    • 1 package (8 ounces) cream cheese, softened
    • 1 cup plus 1 tablespoon confectioners' sugar, divided
    • 1 cup heavy whipping cream, whipped, divided
    • 2-1/2 cups cold milk
    • 2 packages (3.4 ounces each) instant pistachio pudding mix
    • Chocolate curls, optional

    Instructions:
    1. In a small bowl, combine the biscuit mix, walnuts and brown sugar. Cut in butter until mixture resembles coarse crumbs.
    2. Press into an ungreased 13-in. x 9-in. baking pan. Bake at 375° for 10-12 minutes or until lightly browned. Cool on a wire rack.
    3. In a small bowl, beat cream cheese and 1 cup confectioners' sugar until fluffy. Fold in half of the whipped cream; spread over crust. Stir remaining confectioners' sugar into remaining whipped cream; refrigerate until serving.
    4. In another bowl, whisk milk and pudding mixes for 2 minutes. Let stand for 2 minutes or until soft-set. Spread over cream cheese layer. Cover and refrigerate for at least 4 hours before serving.
    5. Garnish with sweetened whipped cream and, if desired, chocolate curls. Yield: 15 servings.

    Source: http://www.tasteofhome.com/recipes/holiday-pistachio-dessert

    Frosted Pumpkin Bread





    Frosted Pumpkin Bread

    Yield: 2 loaves (32 servings)

    Ingredients:
    • 3 1/3 cups all-purpose flour
    • 2 teaspoons baking soda
    • 2 teaspoons ground cinnamon
    • 1 1/2 teaspoons salt
    • 1 teaspoon ground nutmeg
    • 1 1/2 cups granulated sugar
    • 1 1/2 cups packed brown sugar
    • 1 cup vegetable oil
    • 4 eggs
    • 2/3 cup water
    • 1 15 ounce canpumpkin
    • 3 tablespoons unsalted butter, softened
    • 2 cups powdered sugar
    • 2 tablespoons unsweetened cocoa powder
    • 1 tablespoon milk
    • 1/2 teaspoon ground cinnamon
    • 1/2 teaspoon instant espresso coffee powder
    • 1/2 teaspoon vanilla
    • Milk

    Instructions:

    Preheat oven to 350 degrees F. Grease the bottom and 1/2 inch up the sides of two 9x5x3-inch, three 8x4x2-inch, or four 7 1/2x3 1/2x2-inch loaf pans; set aside. In a large bowl stir together flour, baking soda, 2 teaspoons cinnamon, salt, and nutmeg; set aside.

    In an extra-large mixing bowl beat granulated sugar, brown sugar, and oil with an electric mixer on medium speed until combined. Add eggs; beat well. Alternately add flour mixture and the water to egg mixture, beating on low speed after each addition just until combined. Beat in pumpkin. Spoon batter into the prepared loaf pans, spreading evenly.

    Bake for 55 to 60 minutes for 9x5-inch loaves, 45 to 50 minutes for 8x4-inch loaves, 40 to 45 minutes for 7 1/2x3-inch loaves, or until a wooden toothpick inserted near the centers comes out clean.

    Cool in pans on wire racks for 10 minutes. Remove from pans. Cool completely on wire racks. Wrap and store overnight.

    For cocoa-spice frosting, in a small mixing bowl beat butter on medium speed for 30 seconds. Beat in 1 cup of the powdered sugar, the cocoa powder, 1 tablespoon milk, 1/2 teaspoon cinnamon, coffee powder, and vanilla until combined. Beat in the remaining 1 cup powdered sugar. Beat in additional milk, 1 teaspoon at a time, to reach spreading consistency. Spread the tops of loaves with cocoa-spice frosting before slicing.


    Source: http://www.bhg.com/recipe/frosted-pumpkin-bread/

    Pecan Apple Bread





    Pecan Apple Bread

    Serves: 1 loaf

    Ingredients:
    • 1 c    brown sugar
    • 1 c    sour cream
    • 2    eggs
    • 2 tsp    vanilla
    • 2 c    flour
    • 2 tsp    baking powder
    • 1/2 tsp    baking soda
    • 1/2 tsp    salt
    • 1 1/2 c    peeled and finely diced granny smith apples
    • 1 c    chopped pecans

    DRIZZLE:
    • 1/4 c    brown sugar
    • 1/4 c    butter


    Instructions:

    Preheat oven to 350 degrees F.

    Grease the bottom and sides of the loaf pan.

    Peel and chop apples, cover and set aside.
    2 Combine 1 cup of brown sugar with the sour cream, eggs, and vanilla in large mixing bowl; beat on low speed until well blended.

    Add the flour, baking powder, baking soda, and salt; beat on low until all ingredients are mixed evenly.
    3 Add the apples and half of the pecans to the dough; fold in until evenly distributed.

    Pour the dough into the grease loaf pan; pat down evenly. Sprinkle the top with the remaining pecans; press the pecans slightly into the top of the dough.
    4 Place in the preheated oven and bake for 50 to 60 minutes or until a toothpick comes out clean.

    Remove from the oven and allow to cool for 20 minutes before removing from the loaf pan. Place on a wire rack to finish cooling
    5 Drizzle:

    Combine the brown sugar and butter in a small saucepan. Over medium heat, bring the mixture to a boil.

    Once it is boiling, turn the heat to low and let the sauce simmer for about one minute until it thickens; stir constantly.

    Remove from the heat and drizzle over the top of the bread. The bread does not have to be cooled before drizzling the sauce over it.

    Some sauce will drizzle down the sides but try not to let much drizzle off if it does, try spooning it up and drizzle back over the bread.






    Source: http://www.justapinch.com/recipes/bread/sweet-bread/pecan-apple-bread.html

    Thursday, October 10, 2013

    Warm Chocolate Pudding Cakes with Caramel Sauce




    These rich chocolate cakes have a soft center that partners well with the caramel topping.

    Warm Chocolate Pudding Cakes with Caramel Sauce

    SERVINGS: 4

    Ingredients:
    • 6 tablespoons (3/4 stick) cold unsalted butter, cubed, plus more, room temperature, for ramekins
    • 1/3 cup sugar, plus more for ramekins
    • 6 ounces bittersweet chocolate, chopped
    • 2 large eggs plus 2 large egg yolks
    • 1/4 cup all-purpose flour (spooned and leveled)
    • 1/2 teaspoon coarse salt
    • , for serving Caramel Sauce
    • Whipped cream, for serving

    Instructions:

    Preheat oven to 350 degrees. Butter four 6-ounce ramekins, then coat lightly with sugar, tapping out excess. In a microwave-safe bowl, combine butter and chocolate. Microwave until melted, about 1 minute; stir until smooth. (Or melt mixture in a heatproof bowl set over, not in, a pan of simmering water.)

    In a large bowl, whisk together sugar, eggs, yolks, flour, and salt; add chocolate mixture and whisk to combine. Fill each ramekin three-quarters full with batter; place on a rimmed baking sheet and refrigerate 15 minutes.

    Bake until center of a cake is soft but not wet when pressed, 27 to 30 minutes. Let cool 5 minutes. Serve cakes warm, topped with caramel and whipped cream.


    Cook's Note:

    For the best texture, don't overbake the cakes. Lightly coating the ramekins with sugar helps the cakes rise as they bake and makes them easy to unmold before serving, if you like.



    Source: http://www.marthastewart.com/947733/warm-chocolate-pudding-cakes-caramel-sauce

    Pumpkin Gooey Butter Cakes





    Pumpkin Gooey Butter Cakes

    Ingredients:

    Cake:
    • 1  box yellow cake mix
    • 1 egg
    • 8 tablespoons butter, melted

    Filling:
    • 1 (8-ounce) package cream cheese, softened
    • 1 (15-ounce) can pumpkin puree (NOT pumpkin pie filling)
    • 3 eggs
    • 1 teaspoon vanilla
    • 8 tablespoons butter, melted
    • 1 (16-ounce) box powdered sugar – equivalent to 3 3/4 cups
    • 1 teaspoon cinnamon
    • 1 teaspoon nutmeg

    Instructions:

    Preheat oven to 350 degrees F.

    Combine the bag of cake mix, egg, and butter and mix well with an electric mixer. Pat the mixture into the bottom of a lightly greased 13 by 9-inch baking pan.

    To make the filling: In a large bowl, beat the cream cheese and pumpkin until smooth. Add the eggs, vanilla, and butter, and beat together. Next, add the powdered sugar, cinnamon, nutmeg, and mix well. Spread pumpkin mixture over cake batter and bake for 40 to 50 minutes.  Check on them after about 35 minutes so you make sure not to overbake them. The center should be a little gooey.   Let the pan cool completely before you cut the squares.  I usually cut them pretty small since they are so rich.  Dust them with powdered sugar to make them extra pretty before serving them.

    Chocolate Bread Pudding





    This pudding can be served warm, room temperature, or cold. To chill, let cool completely, then cover with plastic wrap, and refrigerate at least one hour or overnight.

    Chocolate Bread Pudding

    SERVINGS: 6

    Ingredients:
    • 1 tablespoon butter, plus more for baking dish
    • 8 slices (8 ounces) cinnamon-raisin bread
    • 2 cups milk
    • 3 ounces semisweet chocolate
    • 2 large eggs
    • 1/2 cup granulated sugar
    • 1/2 teaspoon vanilla extract
    • 1 tablespoon confectioners' sugar

    Instructions:
    1. Preheat oven to 350 degrees. Lightly butter an 11-by-7-inch (or 9-inch square) baking dish; set aside. Toast bread (in the oven or toaster) until lightly crisped.
    2. In a medium saucepan, combine milk, chocolate, and butter; place over medium-low heat, stirring occasionally, until chocolate has melted, about 5 minutes.
    3. Tear bread into large pieces (about 4 or 5 per slice); scatter evenly in prepared baking dish. In a medium bowl, whisk together eggs, granulated sugar, and vanilla. Whisk in warm milk mixture until combined. Pour over bread.
    4. Bake until pudding has puffed and is firm, about 25 minutes. Cool at least 10 minutes, and dust with confectioners' sugar just before serving.
    Note:
    Using a cinnamon-raisin bread adds even more flavor to this chocolatey pudding.



    Source: http://www.marthastewart.com/338667/chocolate-bread-pudding

    Italian Amaretto Mousse Pie







    Italian Amaretto Mousse Pie

    Yields: 10 servings

    Ingredients:
    • 2 cups chocolate cookie crumbs, finely ground
    • 3½ fl oz unsalted butter, melted
    • 3 cups heavy cream
    • 2 egg yolks
    • 1½ cups granulated sugar
    • 10 fl oz sour cream, 100% dairy
    • 5 fl oz Amaretto
    • 10 fl oz Italian Fudge Sauce, prepared *recipe below
    • 1½ cups caramelized almonds, prepared *recipe below

    Instructions:

    Mix the finely ground chocolate cookie crumbs with melted butter. Spray an 8” or 9” spring-form pan with shortening. Press crumb mixture into bottom and up the sides ¾’s of an inch. Refrigerate until hard.

    Whip half of the cream with half of the yolks until mixture begins to thicken. Add half of the sugar and continue whipping until stiff. Add half of the sour cream and whip until glossy. While still mixing, drizzle in half of the Amaretto. Fill the refrigerated crust with the whipped mixture. Freeze until firm.

    Mix room temperature fudge until softened then stir in half of the almonds. Spread fudge over froze mousse and place back in freezer. Repeat the steps used to make the mousse for the other half of the ingredients. Place the remaining mousse mix on top of the fudge. Top with remaining almonds and freeze again until firm.

    Remove from pan and slice from frozen to serve.


    Italian Fudge Sauce

    • ½ pound unsweetened baker’s chocolate
    • ½ cup Half-and-Half
    • 1½ cups heavy cream
    • 2 cups sugar
    • 2 tablespoons Brandy
    • 2 tablespoons Amaretto
    • 1 tablespoon unsalted butter, cold, cut into small pieces
    • ½ pinch salt
    • 1 teaspoon vanilla extract

    Melt chocolate in a bowl over a pot of boiling water. Add cream, Half-and-Half and sugar. Cook slowly until sugar is melted and things have combined. Fold in vanilla, salt and liquors. Whisk in cold butter pieces until melted and blended. Cool to room temperature. Store refrigerated until use with Italian Amaretto Mousse Pie. This is a great fudge sauce to keep on hand in your refrigerator.
    Yields: 20 servings


    Caramelized Almonds

    • 2 cups almonds, sliced, toasted
    • 1 cup granulated sugar

    Heat oven to 350°F. Place almonds into oven and toast for 6 to 8 minutes or until lightly golden. Melt sugar slowly over low heat until fully melted. Remove from heat and immediately drizzle thinly in a zigzag pattern over all almonds. Spread out onto a parchment-lined tray and allow to cool. Break apart into manageable pieces and store at room temperature until use with Italian Amaretto Mousse Pie.
    Yields: 10 servings







    Source: http://www.soudersstudios.com/recipes/index.php?id=242

    Butter Coconut Pie






    For me this has been the best coconut pie I ever tasted. I have made this pie several times, its an easy breezy if you follow the directions you will have a good pie. Don't over measure the butter, milk and eggs, use exact amount stated in the recipe and your pie will not be runny with the right temperature setting on your oven.

    Best pie in the world Butter Coconut Pie!

    Yield: Makes 1 (9-inch) pie

    Ingredients:
    • 1 (9-inch) frozen piecrust
    • 1 cup sugar $
    • 1 tablespoon all-purpose flour $
    • 3 large eggs, lightly beaten
    • 1 (3.5-ounce) can sweetened flaked coconut
    • 1/2 cup evaporated milk
    • 1/3 cup butter or margarine, melted
    • 1 teaspoon vanilla extract

    Instructions:
    1. Line piecrust with parchment paper; fill with pie weights or dried beans.
    2. Bake at 400° for 10 minutes or until crust is lightly browned. Remove paper and weights.
    3. Combine sugar and flour in a large bowl; stir in eggs, blending well. Stir in coconut and next 3 ingredients, blending well. Pour filling into prepared piecrust.
    4. Bake at 325° for 35 to 40 minutes or until pie is set.

    Source: http://www.myrecipes.com/recipe/butter-coconut-pie-10000000258798/

    Brown Sugar Carmel Pound Cake





    This looks incredibly moist and delicious! Another great recipe found on Facebook.

    Brown Sugar Carmel Pound Cake
    Ingredients:
    • 1 1/2 c    butter softened
    • 2 c    light brown sugar, packed
    • 1 c    sugar
    • 5    large eggs
    • 3 c    all purpose flour
    • 1 tsp    baking powder
    • 1/2 tsp    salt
    • 1 c    whole milk
    • 1 bag(s)    8oz bag toffee chips
    • 1 c    pecans, in pieces

    CARMEL DRIZZLE:
    • 1 can(s)    sweetened condensed milk
    • 1 c    brown sugar, firmly packed
    • 2 Tbsp    butter
    • 1/2 tsp    vanilla

    Instructions:
    1. Preheat oven to 325 spray a 12 cup Bundt pan with cooking spray with flour.
    2. Beat butter until creamy. Add sugars beating until fluffy. Add eggs one at a time.
    3. In medium bowl combine flour, baking powder and salt. Add flour mix to batter alternately with milk, beat until just combined
    4. Stir in toffee buts and pecans. Spoon batter into pan and bake 85 minutes or until wooden pick comes out clean. To prevent excess browning, cover cake with foil while baking.
    5. Let cake cool in pan for 10 minutes. Remove from pan, and let cool completely on a wire rack. Spoon Caramel Drizzle over cooled cake.
    6. Directions for Caramel Drizzle
    7. In a medium saucepan, combine condensed milk and brown sugar; bring to a boil over medium-high heat, whisking frequently. Reduce heat, and SIMMER for 8 minutes, whisking frequently.
    8. Remove from heat; whisk in butter and vanilla. Let cool for 5 minutes before using.


    NOTE: Make sure you drizzle the caramel while it’s still HOT. When cooled the caramel does somewhat harden.


    Source: http://www.justapinch.com/recipes/dessert/cake/brown-sugar-carmel-pound-cake.html

    Italian Ricotta Cheesecake





    Italian Ricotta Cheesecake

    Ingredients:
    • 1 1/2  cups  finely ground walnuts or pecans
    • 2   tablespoons unsalted butter, melted
    • 1/2  teaspoon ground cinnamon
    • 32   ounces whole-milk ricotta cheese
    • 4   ounces cream cheese, softened
    • 4   large eggs
    • 1 1/2  cups granular sugar substitute (sucralose)
    • 3   tablespoons soy flour
    • 1   tablespoon vanilla extract
    • 2   teaspoons lemon zest

    Instructions:

    Heat oven to 350 degrees F. Line the outside of an 8-inch springform pan with a double layer of aluminum foil. Combine ground nuts, butter, and cinnamon; pat onto bottom and sides of pan. Bake until golden, 10-12 minutes; cool on a wire rack.

    In a food processor fitted with a metal blade, process ricotta until very smooth. Add cream cheese; process until smooth. Add eggs, one at a time, processing until incorporated. Add sugar substitute, soy flour, vanilla, and lemon zest. Process until smooth, scraping down sides as needed. Pour filling into cooled crust; smooth top.

    Bake cheesecake in a water bath until puffed and golden and a toothpick inserted 1 inch from center comes out clean, about 1 hour. Cool in oven 30 minutes. Remove from oven, cool to room temperature on a wire rack, then refrigerate. When well chilled, remove from springform pan, cut into wedges and serve.






    Source: http://www.recipe.com/italian-ricotta-cheesecake/

    Pumpkin Dessert Dip





    Pumpkin Dessert Dip

    Ingredients:
    • 1 (8 ounce) package cream cheese, softened
    • 1 (7 ounce) jar marshmallow creme
    • 1/2 cup canned pumpkin
    • 1/4 teaspoon ground cinnamon
    • 1/4 teaspoon ground nutmeg

    Instructions:
    1. MIX all ingredients until well blended; cover. Refrigerate several hours or until chilled.
    2. SERVE with assorted fruit and NABISCO Cookies.
    Tip on How To Soften Cream Cheese: Place completely unwrapped package of cream cheese on microwavable plate. Microwave on HIGH 10 to 15 seconds or until slightly softened.



    Source: http://www.food.com/recipe/pumpkin-dessert-dip-196997

    Upside-Down Chocolate Cream Cheese Cake





    Whether you’re hosting a family gathering or a festive party, this Upside-Down Chocolate Cream Cheese Cake will be a mouth-watering dessert sure to please all your guests! A 1st Prize winning recipe created by Jean Beatty of Leechburg, PA.

    Upside-Down Chocolate Cream Cheese Cake

    Yields: 15 servings

    Ingredients:
    • 2 cups (12-oz. pkg.) NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Morsels
    • 1 cup chopped pecans
    • 1 cup flaked sweetened coconut
    • 1 pkg. (18.25 oz.) chocolate cake mix
    • * Eggs, oil and water as called for in cake mix directions
    • 1 pkg. (8 oz.) cream cheese
    • 1/3 cup butter
    • 2 cups sifted powdered sugar

    Instructions:

    PREHEAT oven to 350° F. Line bottom of 13 x 9-inch baking pan with wax paper or parchment paper. Grease paper and sides of pan. Sprinkle morsels, nuts and coconut evenly on bottom of pan.

    PREPARE cake mix according to package directions. Carefully spoon batter over ingredients in prepared pan.

    HEAT cream cheese and butter in medium saucepan over medium-low heat until melted (mixture may not appear smooth). Stir in powdered sugar until smooth. Drizzle mixture over cake batter.

    BAKE for 45 to 55 minutes or until wooden pick inserted in center of chocolate portion comes out clean. Cool in pan on wire rack for 15 minutes. Invert onto wire rack. Carefully remove paper. Cool completely. Carefully transfer to serving platter.



    * Nutritional analysis based on ingredients for standard chocolate cake mix: 3 eggs, 1/2 cup vegetable oil and 1 1/3 cups water. If different, make recipe according to ingredients stated on cake mix box.





    Source: http://www.verybestbaking.com/recipes/131217/Upside-Down-Chocolate-Cream-Cheese-Cake/detail.aspx?cmp=FB_recipe_08-11-13

    Wednesday, October 9, 2013

    Crispy Apple Turnovers





    American as it may be, the caloric price of applie pie can be a steep one to pay. I've cut calories dramatically by packing all the appley goodness in a warm handheld vessel.

    200 calories
    8 g fat (1 g saturated)
    32 g carbohydrates
    20 g sugars


    You'll Need:
    • Flour
    • 1 sheet puff pastry, defrosted
    • 1 cup water
    • 1/2 cup sugar
    • 3 Granny Smith apples
    • 1/4 tsp ground cinnamon
    • 1/8 tsp ground ginger
    • 1/8 tsp ground nutmeg
    • Juice of 1 lemon
    • 1 egg white, lightly beaten

    How to Make It:
    * Flour a work surface. Roll the puff pastry into a 9" x 15" rectangle. Cut the pastry into six equal squares.

    * Bring the water and sugar to a boil in a saucepan. Peel and core the apples; cut them into 1/4" chunks. Toss with the cinnamon, ginger, nutmeg, and lemon juice, then add to the water and simmer until the liquid thickens, 5 to 7 minutes. Set aside to cool.

    * Preheat the oven to 425°F. Spoon 3 tablespoons of apples onto each of the puff pastry squares. Fold the pastry over the filling to make a triangle and seal by pinching the edges.

    * Place the turnovers on a baking sheet and brush with the egg white. Bake until crispy and golden brown, 12 to 15 minutes.

    Makes 6 servings.


    Source: http://eatthis.womenshealthmag.com/slide/crispy-apple-turnovers

    Grand Marnier Carrot Cake




    Delicious nuances of bright orange flavor grace this wonderfully moist carrot cake and luscious cream cheese frosting. The orange flavor is an unexpected, but nice surprise. This is my new favorite carrot cake recipe!

    Grand Marnier Carrot Cake

    Serves: 18

    Yield:1 cake


    Ingredients:
    • 2 1/4 cups flour
    • 2 teaspoons cinnamon
    • 2 teaspoons baking soda
    • 1 teaspoon salt
    • 1 (11 ounce) can mandarin oranges, undrained
    • freshly-squeezed orange juice
    • 3 large eggs
    • 3/4 cup white sugar
    • 3/4 cup packed brown sugar
    • 1 cup canola oil (note*) or 1 cup vegetable oil (note*)
    • 1 tablespoon Grand Marnier (or other orange liqueur**)
    • 2 teaspoons orange zest
    • 2 cups grated carrots
    • 1 cup shredded coconut
    • 1 cup chopped pecans (optional)

    Orange Cream Cheese Frosting
    • 8 ounces cream cheese, softened (note*)
    • 1/4 cup butter, softened
    • 1 1/2 teaspoons Grand Marnier (or other orange liqueur**)
    • 1 1/4 lbs powdered sugar
    • 4 teaspoons freshly-squeezed orange juice

    Instructions:

    Preheat oven to 350°F.

    Whisk together flour, cinnamon, baking soda, salt; set aside.

    Pour mandarin oranges with juice into blender or food processor and pulse a couple times just until oranges are roughly chopped; add enough freshly-squeezed orange juice to make 1 1/4 cups chopped mandarin orange-juice blend; set aside.

    In mixing bowl, beat eggs and add sugars; stir in oil, the mandarin orange-juice blend, liqueur, and orange zest; then stir in carrots, coconut, and optional nuts; add dry ingredients and stir well to combine.

    Pour batter into a 9x13" baking pan that has been greased and floured or just coated with no-stick cooking spray; a half-batch may be baked in either an 8x8" or 9x9" baking pan.

    Bake at 350°F for about 40 to 50 minutes or until a toothpick inserted near the center of cake comes out clean; a 9x9" cake will be done in 35 to 40 minutes; cool cake completely before frosting.

    For frosting: Beat together butter and cream cheese; stir in liqueur; gradually add powdered sugar, stirring well after each addition and gradually adding the freshly-squeezed orange juice; adjust powdered sugar and orange juice amounts as needed for proper spreading consistency.

    Because of the cream cheese it's best to keep this cake refrigerated after frosting, but for maximum flavor you may want to bring the cake back to room temperature after refrigeration. The frosted cake freezes well.

    *Note: The simple to make recipe halves very easily. Applesauce may be substituted for half of the canola oil and reduced-fat cream cheese may be used.

    **Note: The Recipezaar Kitchen Dictionary provides the following substitution: 2 tbsp unsweetened orange juice concentrate or orange juice + 1/2 tsp orange extract = 2 tbsp Grand Marnier.


    Millionaire's Shortbread





    Love the ease and flavours of the cookies. They are very rich and a little goes a long way

    Millionaire's Shortbread

    Yield: 2 dozen

    Ingredients:

    Shortbread:
    • 2 sticks butter, cut into small pieces, plus more for preparing pans
    • 2 cups all-purpose flour, plus more for preparing pans
    • 2/3 cup sugar
    • 1/2 teaspoon salt

    Caramel Layer:
    • 2 (14-ounce) cans sweetened condensed milk
    • 2 tablespoons butter

    Chocolate Topping:
    • 3/4 pound good-quality milk chocolate

    Instructions:

    Shortbread:

    Preheat the oven to 350 degrees F.

    Butter 2 (8-inch) square nonstick pans and coat with flour, tapping off excess. Place the flour, sugar and salt in a food processor and pulse once. Add butter and pulse until mixture resembles peas. Press the shortbread mixture into prepared pans and bake until golden brown around the edges, about 20 minutes. Remove from the oven and let cool completely.

    Caramel Layer:
    In a heavy-bottomed saucepan over medium-low heat, combine the condensed milk and 2 tablespoons of butter. Slowly bring the mixture to a boil, stirring continuously. Continue stirring over the heat until mixture becomes thick and amber in color, about 15 minutes. Pour the caramel over the cooked shortbread and spread evenly using an offset spatula. Cool to room temperature.

    Chocolate Topping:

    In a glass bowl set over a saucepan of simmering water, melt the chocolate. Once chocolate has melted, pour it over the cooled caramel layer. Cool at room temperature for about 10 minutes, and then place in the refrigerator to cool completely, allowing chocolate to slightly harden but not get hard. Cut into 2-inch squares and enjoy, or store in an airtight container, at room temperature, or my favorite - keep in the refrigerator for a yummy sweet and cool treat!




    Barefoot Contessa Apple Crostata





    Barefoot Contessa Apple Crostata

    Ingredients:

    For the pastry:
    • 1 cup all-purpose flour
    • 2 tablespoons granulated or superfine sugar
    • 1/4 teaspoon kosher salt
    • 1/4 pound (1 stick) very cold unsalted butter, diced
    • 2 tablespoons ice water

    For the filling:
    • 1 1/2 pounds Macintosh, Macoun, or Empire apples (3 large)
    • 1/4 teaspoon grated orange zest
    • 1/4 cup flour
    • 1/4 cup granulated or superfine sugar
    • 1/4 teaspoon kosher salt
    • 1/4 teaspoon ground cinnamon
    • 1/8 teaspoon ground allspice
    • 4 tablespoons (1/2 stick) cold unsalted butter, diced

    Instructions:

    For the pastry, place the flour, sugar, and salt in the bowl of a food processor fitted with a steel blade. Pulse a few times to combine. Add the butter and pulse 12 to 15 times, or until the butter is the size of peas. With the motor running, add the ice water all at once through the feed tube. Keep hitting the pulse button to combine, but stop the machine just before the dough becomes a solid mass.
    Turn the dough onto a well-floured board and form into a disk. Wrap with plastic and refrigerate one for at least an hour.

    Preheat the oven to 450 degrees.

    Flour a rolling pin and roll the pastry into an 11-inch circle on a lightly floured surface. Transfer it to a baking sheet.

    For the filling, peel, core, and cut the apples into eighths. Cut each wedge into 3 chunks. Toss the chunks with the orange zest. Cover the tart dough with the apple chunks leaving a 1 1/2-inch border.

    Combine the flour, sugar, salt, cinnamon, and allspice in the bowl of a food processor fitted with a steel blade. Add the butter and pulse until the mixture is crumbly. Pour into a bowl and rub it with your fingers until it starts holding together. Sprinkle evenly on the apples. Gently fold the border over the apples to enclose the dough, pleating it to make a circle.

    Bake the crostata for 20 to 25 minutes, until the crust is golden and the apples are tender. Allow to cool. Serve warm or at room temperature.



    Source: http://www.barefootcontessa.com/recipes.aspx?RecipeID=665&S=0