Tuesday, October 28, 2014

Boston Cream Poke Cake Mix





One of my favorite desserts is Boston Cream Pie.  It is really not a pie but more like a cake.  I love the combination of cake with a cream filling topped with chocolate icing or ganache.   I decided to try making a Boston Cream Poke Cake using a cake mix. If you are looking for an extremely easy and great tasting dessert, try this Boston Cream Poke Cake

Recipe >> Boston Cream Poke Cake Mix @ Recipes Our Daily Bread

Monday, October 27, 2014

Texas Tornado Cake





Texas tornado cake contains fruit and nuts, with coconut icing. It’s not clear when this cake was invented, or where it’s from. Some insist that “Texas tornado cake” is another name for an “earthquake cake.”  This delicious cake is made with fruit cocktail in the batter & has a streusel-nut topping. A boiled coconut topping is poured over the cake while hot. Quick, easy, economical.

Recipe >> Texas Tornado Cake @ CantStayoutOfTheKitchen.Com

White Texas Sheet Cake




It is cake flavored. Stop for a second and imagine the flavor “birthday cake” and that is what this is. And the frosting is like the most incredible vanilla fudge with a rich hint of milk. It’s bliss. Seriously, best cake ever.

Recipe >> White Texas Sheet Cake @ Made By Nicole

Greek Yogurt Cream Cheese Lemon Coffee Cake





This lemon coffee cake was divine!  I decided to double the lemon juice and rind, added another whole egg to the cake batter, and baked in a glass (paper lined) 8″ square pan for 48 minutes. My greek yogurt was 2%, and I used cream cheese because I didn’t have greek cream cheese. Let the cake cool about 10 minutes in the pan, then lifted it out onto a plate still in the paper. Cooled another 5-10 minutes and then dusted with powdered sugar and served while still slightly warm.

This was absolutely delicious and my wife and I ate 1/3rd of this thing in one sitting (could have easily eaten the whole thing). I am really glad I doubled the lemon because the cake was still a VERY subtle lemon flavor and I might have liked even a little more lemon flavor. I could see serving this as a dessert at a dinner party (serve while still slightly warm). It is not nearly as satisfying if eaten at room temperature or refrigerated (maybe even a little on the dry side that way). Ate some warmed up for breakfast the next morning with eggs and bacon. While that was very good, I felt that this cake is really at its best if eaten alone with no competition to muddy up the subtle lemony flavor.

Recipe >> Greek Yogurt Cream Cheese Lemon Coffee Cake @ Lovely Little Kitchen

Buttermilk Strawberry Bundt Cake with Sweet White Chocolate Strawberry Ganache





Buttermilk Strawberry Bundt Cake with Sweet White Chocolate Strawberry Ganache

Ingredients:

For the cake:
  •     1 stick unsalted, softened butter
  •     1/2 cup canola oil
  •     1 3/4 cups granulated sugar
  •     4 large eggs
  •     3/4 cup sour cream
  •     1/2 cup buttermilk
  •     1 teaspoon vanilla
  •     1/4 cup strawberry jam
  •     3 cups all purpose flour
  •     1/2 teaspoon baking soda
  •     1/2 teaspoon baking powder
  •     1/2 teaspoon kosher salt
  •     2-3 drops red food coloring


For the ganache:
  •     14 ounce can sweetened condensed milk
  •     2 tablespoons strawberry jam
  •     1/2 cup white chocolate chips
  •     1-2 drops red food coloring


Directions:

Preheat oven to 350 degrees F. and spray a bundt cake pan generously with cooking spray.

In a stand mixer, beat the butter, oil, sugar, eggs, sour cream, jam and vanilla until combined. Place flour, baking soda, baking powder and salt into a large bowl, mixing to combine. Alternate adding flour then buttermilk until well combined. Stir in red food coloring to enhance pink color. Transfer batter to prepared bunt pan spreading cake evenly. Bake for 50-55 minutes until baked through. Remove and let cool completely.

Just before serving prepare ganache. Heat sweetened condensed milk in a small saucepan over medium-low heat, stirring. Add jam and white chips stirring until melted. Once melted, stir in 1-2 drops of red food coloring to enhance color if desired then turn off heat. Let cool/thicken for about 5 minutes. With a spoon, drizzle icing over cake letting drip down sides as desired. Serve room temperature.



Wednesday, October 22, 2014

Cinnamon Almond Milk Ice Cream







Cinnamon Almond Milk Ice Cream

When the “creative in the kitchen” bug strikes, I don’t usually stop with just one new recipe. Today was no different! After starting the Chocolate Banana Almond Milk Ice Cream I got started on another variation.

This recipe calls for:
  • 2 1/4 cups unsweetened almond milk
  • 1 banana
  • 2 tbsp almond butter
  • 1 tsp cinnamon

Begin by blending all of the ingredients- I use an immersion blender, but a regular blender would work too. It is completely safe to taste your concoction, as none of the ingredients require special handling. (Just keep your mouth away from the blender blades genius.) Then following the specific instructions of your ice cream maker, add the liquid to the maker and let it do its thing!!



This time I used the ice cream maker attachment with the Kitchenaid. In approximately 15 minutes, I had this:





Now, I wouldn’t call this ice cream. It’s a bit crumbly, and has a very light flavor that isn’t sweet. I think it’s delightful. Since giving up most processed foods, I’m finding I enjoy flavors I might not have noticed before. And even better, check out the Nutritional Facts below (based on 1/2 cup serving size) By the way, have you read the ingredients list on Ben & Jerry’s – OMG!!! Makes me happy to make my own frozen dessert with ingredients I can identify

Tuesday, October 21, 2014

Uptown Meatloaf Recipe





This is a combination of sirloin roast & pork shoulder freshly ground with dried fennel seeds. And added fresh herbs, eggs, soft ciabatta crumbs, garlic and onion. Spread it out on a baking sheet, covered it with plump sun-dried tomatoes, fresh basil & thick slices of creamy mozzarella then rolled it up. After roasting serve whole slices on pools of garlicky tomato sauce..

Recipe >> Uptown Meatloaf Recipe @ bitebymichelle.com

Monday, October 20, 2014

Cookie Dough Billionaire Bars





I made these tonight and am currently waiting for them to sit… I did run into a few problems, there are a few places where the measurements on the pictures is different than the recipe at the bottom. The brown sugar in the shortbread and in the cookie dough. I also have never been good with caramel, so I thought I would give this one a shot. No surprise, I burnt the sugar. Luckly I had a secret stash of caramel candies that I melted with heavy cream and vanilla in the microwave. I also added a few pinches of sea salt to the mix. All and all, not a hard recipe to make, just a bit time consuming..

Recipe >> Cookie Dough Billionaire Bars @ kevinandamanda.com

Homemade Thin Mints





These came out wonderfully! I used a double boiler to slowly heat some bittersweet chocolate chips (65% cocao) with oil based peppermint extract, because of the bitterness of my chocolate I ended up using about a tablespoon of the extract to get the flavor I was looking for. I also used 100% whole wheat in the cookie mixture, my cookies were brittle when they first came out of the oven (due to the high butter content I believe) but I let them cool on the pan and once they came to room temperature they were fairly structurally sound. I was able to dip with minimal crumbs.The recipe yielded 56 cookies just under 2″ in diameter for me, but I only had enough chocolate chips to coat half of them so I would have needed about 20 oz to coat all the cookies. Overall I am very pleased with the recipe..

Recipe >> Homemade Thin Mints @ theviewfromgreatisland.com

Loaded Baked Potato & Chicken Casserole





Here is one such recipe that is gluten-free, low-fructose and low-FODMAP. The only issues with this recipe may be with the dairy products. Hard cheese, such as cheddar, and heavy cream are very low in lactose and I don't seem to have much issue with them. I'm really not sure if I'm lactose intolerant. I was always a big cottage cheese eater and recently stopped eating it and I feel maybe just a tad better. I'm still not sure if it's enough of a difference to go completely dairy-free, though. I love cheese and I love this casserole. It started out as just a chicken and potato casserole, but then I made some changes to it and I decided that it was so similar to the ingredients in a loaded baked potato, I would just call it that!

Loaded Baked Potato & Chicken Casserole

serves 4

Ingredients
  • 3 - 4 medium russet potatoes, scrubbed and diced (about 1.5 lbs. or 4 1/2 cups)
  • 1 lb. boneless, skinless chicken breasts, diced
  • 4 slices bacon, cooked crisp, cooled and crumbled
  • 1 1/2 cups shredded cheddar cheese
  • 4 green onions, sliced (green parts only for low-FODMAP/low-fructose)
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground black pepper
  • 1/2 cup heavy cream
  • 2 tablespoons unsalted butter, cut into small pieces


Directions

  1.     Heat oven to 350 degrees F. Lightly grease a 9" x 9" baking pan or casserole dish.
  2.     Spread half of the diced potatoes in bottom of pan. Place the diced chicken breasts evenly on top. Season chicken with 1/4 teaspoon each salt and pepper. Sprinkle with half the bacon crumbles, 1/2 cup of the cheese, and half the green onions.
  3.     Spread the remaining diced potatoes on top, followed by the remaining bacon, another 1/2 cup cheese, remaining green onions and another 1/4 teaspoon each salt and pepper. Pour heavy cream over top of casserole and then dot with the butter. Cover with aluminum foil and bake in the preheated oven for 1 hour. Uncover and bake another 30 minutes. In the last few minutes of baking, sprinkle with the remaining 1/2 cup cheddar cheese and bake until melted. Serve.

Apple Rose






Roses never smelled—or tasted—so sweet! This apple crescent rose pastries are ready in 45 minutes and are a delicious addition to any brunch.


Apple Rose

Ingredients:
  • 3 medium apples
  • 4 tablespoons sugar
  • 2 tablespoons lemon juice
  • Flour, for sprinkling
  • 1 roll Pillsbury™ refrigerated Crescent Dough Sheet
  • 5 tablespoons sugar
  • 2 teaspoons ground cinnamon

Directions:

  1. Heat oven to 400°F. Grease or spray 9 regular-size muffin cups.
  2. Wash and core apples. Thinly slice each one, leaving the peel on.
  3. In 2-quart saucepan, heat 4 cups water, 4 tablespoons sugar and the lemon juice to boiling. Add the apple slices; boil about 3 minutes or until apples are soft. You want to be easily able to bend them without breaking.
  4. Drain apples, and place on paper towels to dry and cool completely.
  5. Sprinkle flour on work surface, and roll out dough sheet. Sprinkle 5 tablespoons sugar and the cinnamon on surface of dough. Using pastry cutter (or pizza cutter), cut dough into 9 (1-inch) strips.
  6. Arrange cooled apple slices end to end down each strip. Carefully roll up each strip, and place in muffin cup.
  7. Bake 20 to 25 minutes or until nicely golden. Remove from pan, and cool on cooling rack. Serve and enjoy!

One Bowl Brownies




They came out a bit cake-like but were still really good! Maybe it was the cocoa powder I used since I baked them the bare minimum time. Next time I’ll fold in the chocolate chips instead of putting them on top. They were a huge hit with my coworkers! I even frosted them with some buttercream frosting

Recipe >> One Bowl Brownies @ showmetheyummy.com

Sunday, October 19, 2014

Super Lemon Bundt Cake



This cake turned out fantastic. I actually varied this recipe a little bit and added coconut milk and flakes. I added a 1/4 cup of coconut milk to the milk and butter mixture. Also, I added a little bit of coconut milk to the glaze. Lastly, I topped it off with lemon flavored coconut flakes (i.e. lemon juice, sugar, and coconut flakes) versus the lemon zest.

I agree with the longer cooking time. My cake baked for 45 minutes and it was perfect.

Recipe >> Super Lemon Bundt Cake @ sprinklesomesugar.com

Wednesday, October 15, 2014

Cherry Delight Recipe




So, I didn’t put this in a 13×9 inch pan (my sister got me a pretty new ceramic pie plate I’ve been dying to use), I made it into a couple pies. The cherry one is currently setting up in the fridge…the remainder was tossed into a pie pan to eat without any topping. It is currently half gone…my 1 1/2 year old daughter, my labrador, and myself had ourselves a little after nap snack :) HOLY MOLEY, this stuff is the bomb!!

Recipe >> Cherry Delight Recipe @ crunchycreamysweet.com

No-Bake Stovetop Peanut Butter Special K Cookies







I just made these while I was cooking lunch, Fantastic. It only took a few minutes and they cool relatively quick.







A few tweaks I made:

I halved the recipe since I wasn’t sure how they would turn out- 1/2 batch made about 9 ‘cookies’, plenty for me and my husband.

I didn’t use Chocolate because I didn’t have any…

Also, I used Honey Bunches of Oats with Pecan Clusters instead of the Special K. I didn’t want to buy an entire box of cereal I wasn’t going to use again, so I just used what I already had, and it turned out just fine! The peanut butter flavor covers up just about everything else, so I figure any basic cereal would be fine…

Click Here for Recipe >> No-Bake Stovetop Peanut Butter Special K Cookies @ suziethefoodie.com

Rustic Cherry Tarts





I made these last night and they were amazing!! I cut the recipe in half and it worked great! I also found I only had half the needed shortening so subbed in half butter and it was so flaky!!! Pitted my cherries with my Wilton 1M tip… Worked amazing!! Wonderful recipe!!!

Recipe >> Rustic Cherry Tarts @ chocolatewithgrace.com

Deliciously Dark Chocolate Cheesecake




It doesn’t get better than lush layers of creamy cheesecake and chocolate ganache in a crust of chocolate wafer cookies..

Deliciously Dark Chocolate Cheesecake

Ingredients:

For the crust:
  • 20 chocolate wafer cookies
  • 1 tablespoons sugar
  • 4 tablespoons unsalted butter, melted

For the filling:
  • 10 ounces DOVE® 71% Silky Smooth Dark Chocolate, chopped
  • 4 8-ounce packages cream cheese, fat-free
  • 1 cup sugar
  • 1/3 cup cocoa powder
  • 4 eggs

For the ganache:
  • ½ cup heavy cream
  • 5 ounces DOVE® 71% Silky Smooth Dark Chocolate
  • 1 teaspoon sugar
  • 9-inch spring form baking pan
  • Reynolds® Parchment Paper

Lemon Cream Cheese Bars



Nothing brings a recipe to life like fresh lemons! For a change of pace from the standard Southern-style lemon bars, you need to look no further! This recipe is easy and the taste is divine. I have also made this with Splenda® and low-fat cream cheese and they were just as wonderful.

Lemon Cream Cheese Bars

 makes 24 servings

Ingredients:
  • cooking spray
  • 2 (8 ounce) packages refrigerated crescent roll dough (such as Pillsbury® Recipe Creations®), divided
  • 2 lemons, zested and juiced, divided
  • 2 (8 ounce) packages cream cheese, softened
  • 1/2 cup white sugar
  • 2 tablespoons butter, melted
  • 3 tablespoons white sugar

Directions:
  1. Preheat oven to 350 degrees F (175 degrees C). Line the bottom of a 9x13-inch baking dish with aluminum foil and spray with cooking spray.
  2. Press 1 can crescent roll dough into the bottom of the prepared baking dish, stretching to the edges.
  3. Mix the zest of 1 1/2 lemons and juice from 2 lemons together in a bowl. Beat cream cheese and 1/2 cup sugar into lemon zest mixture using an electric mixer until smooth and creamy; spread over crescent roll dough layer.
  4. Unroll the second can of crescent roll dough and layer over cream cheese mixture, gently stretching dough to the edges. Brush melted butter over crescent roll dough layer. Mix remaining lemon zest and 3 tablespoons sugar together in a bowl; sprinkle over butter.
  5. Bake in the preheated oven until top is golden brown, about 30 minutes. Allow to cool for about 20 minutes. Lift dessert from baking dish using foil; transfer to a cutting board. Cut into squares, leaving on foil. Return dessert to the baking dish and refrigerate until chilled, at least 1 hour.

Tuesday, October 14, 2014

Mousseline Cream





Mousseline Cream

Ingredients

  •     2 cups milk (480ml)
  •     4 egg yolks
  •     1/3 cup + 1 tablespoon granulated sugar (80g)
  •     ¼ cup all-purpose flour (30g)
  •     ¼ cup cornstarch (30g)
  •     2 teaspoons pure vanilla extract
  •     A pinch of salt
  •     1/3 cup unsalted butter (75g)
  •     1/3 cup unsalted butter, softened (75g)

Read More >> Mousseline Cream @ eugeniekitchen.com

Japanese Cheesecake



Japanese Cheesecake


Ingredients:
  • 7 ounces cream cheese, at room temperature
  • 1⁄4 cup whole milk
  • 1⁄2 cup superfine sugar (caster sugar)
  • 3 eggs, separated
  • 1⁄4 cup cornstarch (don't use flour)
  • 2 tablespoons lemon juice
  • 1⁄2 teaspoon cream of tartar
  • 2 1⁄2 cups boiling water

For the glazing:
  • 2 tablespoons jam (Apricot or Strawberry)
  • 1⁄2 tablespoon water

Directions:

Preheat oven to 350 degrees.
Spray a 9-inch cake tin with cooking oil spray.
Beat cream cheese with milk to soften.
Add half of the sugar, egg yolks, cornstarch and lemon juice.
Beat until smooth.
Beat egg whites in a separate bowl until foamy.
Gradually add remaining sugar and cream of tartar, to the egg whites, beating on high speed until soft peaks form, about 8-10 minutes.
Gradually fold beaten egg whites into the cream cheese mixture, stirring gently.
Pour into cake pan and smooth the surface.
Place cake pan into a larger roasting pan and place in lower rack of oven.
Pour enough water into the roasting pan to come half way up the side of the cake pan.
Bake 35-40 minutes, until a pick inserted in the middle of the center comes out clean.
You can eat like this, or you can put jam on top of it.
Put the jam in a sauce pan with the water on a low heat and warm up until it's melted.
Then spread the glaze on top of the cake.
If the surface becomes too dark while baking cover with a piece of tin foil, but be careful not to open the oven door until it has been in the oven for at least 20 minutes.

Homemade Lemon Pudding Cake



I made this cake yesterday for a church function and it was great! It was my first time baking it in a 9x13 pan as I needed cake squares; it did sink in the middle, which is not a big deal to me.  I have made this cake two times previously, but I used the bundt cake pan.  It did not fall the first try... the second attempt fell but thats because I used greek yogurt instead of milk (I won't do that again!).  All in all, this is a great recipe that yields one of the best lemon cakes!

Recipe >> Homemade Lemon Pudding Cake @ thekitchenmagpie.com

Sweetened Condensed Milk Cake

Sweetened Condensed Milk is having a bit of a moment.  It has a lot of things going for it when it comes to food trend bingo: sweet, rich, vaguely nostalgic, cheap, found in a can. It also can be transformed into an amazing dulce de leche, just by boiling a can in water for 90 minutes. It’s versatile and simple, and pulls at my heartstrings, as if it’s nestled somewhere in my past.  But it’s not.  My mom was more of a “golden syrup” lady, so sweetened condensed milk’s charms are a new revelation to me.

This cake mirrors the simple loveliness of its star ingredient.  It’s compact and dense, filled with not-too-sweet eggy flavor, but not a show stopper.  It’s the cake that I devoured over the course of a day.  It’s the cake I have to taste every time I walk passed it, because, I simply have to. You can serve it almost plain, with just a kiss of lemon zest and powdered sugar, like I did, or you could add a dark chocolate glaze or some whipped cream and berries to really make it impressive.

Recipe >> Sweetened condensed milk cake @ technicolorkitcheninenglish.blogspot.com

Famous Red Lobster Shrimp Scampi





Tastes EXACTLY like the Red Lobster Shrimp Scampi. It's a favorite recipe in our home!!

Famous Red Lobster Shrimp Scampi

Servings 4

Ingredients:

  •     1 lb medium shrimp, peeled and deveined
  •     1 tablespoon pure olive oil
  •     2 tablespoons garlic, finely chopped
  •     1 1⁄2 cups white wine, I use chardonnay
  •     1⁄2 fresh lemon, Juice only
  •     1 teaspoon italian seasoning
  •     1⁄2 cup softened butter
  •     1 tablespoon parsley
  •     1⁄2 cup grated parmesan cheese


Directions:

  1. Heat cast iron skillet and add olive oil.
  2. Add shrimp and cook until tender and no longer translucent, reduce heat. Remove Shrimp and set aside.
  3. Add garlic and cook 2-3 minutes. Do not allow garlic to brown - it will make it bitter.
  4. Add white wine, and lemon juice.
  5. Cook until wine is reduced by half. After it is reduced, add Italian seasoning.
  6. Reduce heat to low, and add butter. If pan is too hot, the butter will separate.
  7. Add shrimp back into sauce, add parsley, and season to taste with salt and pepper.
  8. Sprinkle with grated Parmesan Cheese.

Strawberry Yogurt Bark

I've made chocolate bark before with the kids, but totally realize, that, yes, chocolate is a dessert, not a snack :) Here's a healthy take on making "bark" but with yogurt instead. It takes two ingredients to make, and your kids will get a refreshing twist on eating yogurt that they will love!

Strawberry Yogurt Bark

 

 

Ingredients:

- Yogurt (we used honey Greek Yogurt)

- *Dried strawberries

* We used freeze dried strawberries, available in many supermarkets. You can use fresh fruit, or even nuts, or any mix-in's of your choice. I chose to use dried to keep the moisture/mushy feel and frozen texture down since the bark is frozen.


Instructions:

Step 1. Line a flat pan with sides with parchment paper and spread evenly with yogurt, make sure it's not too thin so that it breaks easily. I would say about 3/8 of an inch thick is good.

Step 2. Sprinkle with your mix-in (fruit, nuts, etc)

Step 3. Freeze for a few hours until completely frozen. Ours took about 4 hours for an 8" square pan, but of course it will depend on the size of your pan. Remove from frozen yogurt from the pan and peel off the parchment paper. Break into pieces.

The kids loved this yummy frozen yogurt treat! They thought they were getting "dessert" and it's the perfect, lightly-sweetened healthy treat to munch on, especially on a warm day. We kept the bark pieces covered in the frozen and popped a few pieces out for snack. The yogurt melts fast so these are best eaten right away!

Wannabe Famous Donuts

First of all, let me explain.  I made these donuts a couple weekends ago for everyone here on the ranch.  I love making donuts.... but it's because they always turn out good and everyone always seem to give rave reviews!  When a cute little 6 year old visitor showed up, she asked me if I was famous after she took her first bite... I almost couldn't contain the laughter.  She's such a doll and she was so serious, but me?....famous? ha ha ha!  She, rather quickly, helped me get rid of a full bowl of donut holes:) and made sure that we dispersed them to everyone right away!!

This is the recipe I also use every Halloween so that all the kids get hot cocoa and a warm donut when they come to my door.  I'm not thinking I'll be doing 10 dozen this year like I did last year (and had too many) because I might be lucky to give a dozen out here and that includes the adults!

 As with any yeast breads, you MUST have patience!  I know, I know!  Sometimes it's so hard, but in order for your donuts to have a light and airy texture, you must give them the rising time they need.  Otherwise they'll be tough!  Ick!
We like ours glazed but I usually roll some in sugar just for the different look... they look pretty on a plate! :)

I hope you all enjoy them as much as everyone here has... And really- I sure wannabe famous! :)



Wannabe Famous Donuts

Ingredients:
  •     2 (.25 ounce) envelopes active dry yeast (or 2 Tablespoons)
  •     1/4 cup warm water (105 to 115 degrees)
  •     1 1/2 cups lukewarm milk
  •     1/2 cup white sugar
  •     1 teaspoon salt
  •     2 eggs
  •     1/3 cup shortening
  •     5 cups all-purpose flour
  •     1 quart vegetable oil for frying
  •       For the glaze:         
  •     1/3 cup butter
  •     2 cups confectioners' sugar
  •     1 1/2 teaspoons vanilla extract
  •     4 tablespoons hot water or as needed


Directions:

Sprinkle the yeast over the warm water, and let stand for 5 minutes, or until foamy.

In a large bowl, mix together the yeast mixture, milk, sugar, salt, eggs, shortening, and 2 cups of the flour. Mix for a few minutes at low speed, or stirring with a wooden spoon. Beat in remaining flour 1/2 cup at a time, until the dough no longer sticks to the bowl. Knead for about 5 minutes, or until smooth and elastic. Place the dough into a greased bowl, and cover. Set in a warm place to rise until double. Dough is ready if you touch it, and the indention remains.
    
Turn the dough out onto a floured surface, and gently roll out to 1/2 inch thickness. Cut with a floured doughnut cutter. Let doughnuts sit out to rise again until double. Cover loosely with a cloth.
    
Melt butter in a saucepan over medium heat. Stir in confectioners' sugar and vanilla until smooth. Remove from heat, and stir in hot water one tablespoon at a time until the icing is somewhat thin, but not watery. Set aside.
 
Heat oil in a deep-fryer or large heavy skillet to 350 degrees F (175 degrees C). Slide doughnuts into the hot oil using a wide spatula. Turn doughnuts over as they rise to the surface. Fry doughnuts on each side until golden brown. Remove from hot oil, to drain on a wire rack. Dip doughnuts into the glaze while still hot, and set onto wire racks to drain off excess. Keep a cookie sheet or tray under racks for easier clean up.


*When I'm running short on time or glaze... I will put sugar in a large bowl and dip some of the donuts in the sugar while they're still hot.  You can also add cinnamon to the sugar and dip them in that.  I have also rolled out the dough and cut it into squares and fried the squares.  Then add maple flavoring to the glaze and some extra powdered sugar to thicken it and have maple bars.  The options are endless!  Don't forget to let the kids help you with the donut holes!  They love them! :)

The Best Homemade Cheesecake





What makes it so great? It is super light and fluffy. How does it get that way? The egg yolks are beaten in with the cream cheese and then the whipped egg whites are folded into the batter. That makes all the difference. The cheesecake can be made ahead of time and frozen until you are ready to serve it.

Recipe Here >> The Best Homemade Cheesecake @ plainchicken.com

Dark Chocolate Coconut Bites






It's very important to use coconut oil because other oils won't harden like coconut oil, and that hardening is what holds the shape together.

Dark Chocolate Coconut Bites

Ingredients:
  • 2 cups dessicated coconut
  • 4 tablespoons honey or maple syrup
  • 5 tablespoons coconut oil
  • 1 teaspoon vanilla
  • 4 ounces dark chocolate for melting (i.e. chocolate chips)


Directions:
  1. Pulse the coconut in a blender or food processor until the texture becomes like thick flour. Transfer to a bowl and add the honey or maple syrup, coconut oil, and vanilla. Stir until a thick paste forms.
  2. Using your hands, squeeze the mixture into about 18 small balls. I found that rolling was difficult because they weren't sticky enough, but I was able to shape them into balls by first squeezing them in my palm a few times (you'll get some oil on your hands), and then gently shaping it from an oval into a round ball. Place the coconut balls in the refrigerator for about 30 minutes or until firm. I could tell that mine were ready because there was a small white ring of solidified coconut oil around the base of each ball.
  3. Melt the chocolate slowly and gently until smooth and spreadable. We don't have a microwave, so I had the best results melting this in a stainless steel bowl placed in a hot oven for about 10 minutes.
  4. Lay out a sheet of wax paper. Using two forks, roll each coconut ball in the chocolate until completely covered. Scoop the ball out with the fork and let the extra chocolate drip off the fork. Gently nudge the chocolate covered ball onto wax paper and chill until the chocolate has hardened. Store in the refrigerator.

Pumpkin Spice Cake with Caramel Pecan Glaze




Lovely cake, nice and dense and moist! Had trouble with the glaze, though. When I added the butter and cream the sugar hardened pretty much instantly to a solid lump on the bottom of the pan..

Recipe >> Pumpkin Spice Cake with Caramel Pecan Glaze @ heatherchristo.com

Monday, October 13, 2014

Peach Dump Cake




My mom has made this for years. One of my favorite variations is to use peaches and pineapple mixed with a sprinkle of coconut and then server with pineapple sherbet.

You can also use any canned pie filling for the fruit. Comstock had an apple and cranberry filling in the fall that was yummy in this recipe

Recipe >> Peach Dump Cake @ bossyitalianwife.com

Homemade Yellow Cake





Many people like yellow cake. You don't have to buy it in a box, you can easily make yellow cake from scratch.. This recipe makes a very light and delicate-crumbed cake. Great for making plain cake with a favorite filling, then frosted to suit your family, or left as is. A very simple and easy recipe.

Homemade Yellow Cake

Ingredients:
  •     3/4 cup butter, softened
  •     1 2/3 cups sugar
  •     2 eggs
  •     2 tsp. vanilla
  •     3 cups sifted cake flour
  •     2 1/2 tsp. baking powder
  •     1/2 tsp. salt
  •     1 1/3 cups milk

Directions:
 Preheat oven to 350 degrees F. Grease and flour 2 (9 inch) cake pans.

Cream butter, sugar, eggs, and vanilla until well combined.

Sift flour, baking powder, and salt. Add to butter mixture alternately with milk; beating until smooth after each addition.

Bake in prepared pans 30 minutes or until tests clean. Cool in pans on wire rack 10 minutes; remove from pans and let cool completely on rack.

Frost as desired.

Note:

To make your own cake flour, measure 3 cups plain flour into a bowl, then remove 6 Tbsp. of it and put them back into the canister or flour bag. Now, add 6 Tbsp. corn starch to the remaining flour and sift it all together 5 times (at least 5 times, but if you like, you can sift it a couple more times to be sure it is very light). Now you have created your own cake flour and can proceed with your recipe.

I usually make about 12 cups of cake flour at the time, so I don't have to stop and make it every time I need cake flour. Just keep it in a big jar or even a Ziploc Freezer bag well marked so that you know what it is.

When making 12 cups at the time, I'll replace 24 Tbsp. of the flour with 24 Tbsp. of corn starch. Better to do it in 3 cup increments so that you get it all sifted together evenly. It takes a while to sift it as many times as you need to, but it's very necessary you don't skimp on this step.

Keep in mind that you are saving quite a bit of money when you make your own. I never minded doing these things as I'm very much at home in my kitchen and I enjoy all the puttering it takes.




S’mores Bars





You can't go wrong with a recipe that calls for 2 GIANT Hershey's bars & a jar of marshmallow cream! Add graham cracker cookie dough & you will be crying for S'MORE!!! These are the perfect S'mores, even better than the real thing! It's a total win-win situation. I get my favorite camping treat & I don't have to sleep in a tent!

S’mores Bars

Ingredients:
  • 1/2 cup butter, softened
  • 1/4 cup brown sugar
  • 1/2 cup sugar
  • 1 large egg
  • 1 teaspoon vanilla
  • 1 1/3 cups flour
  • 3/4 cup graham cracker crumbs (I used about 6 full graham crackers to get 3/4 cup crumbs)
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 2 Giant Hershey's milk chocolate bars (7 ounces each)
  • 1 jar marshmallow cream, 7 ounces

Directions:
1. Spray an 8" baking pan with cooking spray. I also lined it with sprayed parchment paper but that is not necessary.

2. Place graham crackers in food processor & pulse until fine crumbs. Or you can just put them in a ziploc & crush them with a rolling pin, etc. Set aside.

3. In large mixing bowl, cream the butter and sugars with electric mixer. Add egg & vanilla & mix until combined.

4. In a separate bowl combine flour, graham cracker crumbs, baking powder & salt. Slowly add this mixture to the butter mixture and mix until combined.

5. Divide dough in half & press half of dough in the bottom of the prepared pan.

6. Place chocolate bars over dough, side by side. I had to cut about 1/2 inch from one of my chocolate bars for them to fit perfectly.

7. Spread the marshmallow cream over the chocolate bars.

8. Roll out the remaining dough into an 8 inch square. I rolled it out on the inside of one of the chocolate bar wrappers and then turned it over on top of the marshmallow cream.

9. Bake @ 350 degrees for 30 minutes, until lightly browned. Cool completely before cuttin



*You can substitute 12 ounces milk chocolate or semi-sweet chocolate chips for the Hershey's bars.

"Ho-Ho" Cake





This super easy Hostess "Ho Ho" Cake is a great way to bring back fond childhood memories! I made this cake to take over to my aunt who just had shoulder surgery. She is a huge chocolate fan and I thought that this cake would be perfect for her! A moist chocolate cake with a super sweet and creamy vanilla buttercream filling and a chocolate glaze! What is there not to love about this cake? It was a huge hit!

"Ho-Ho" Cake

For the cake:
-1 box of your chocolate cake mix, plus the ingredients called for on the box or use your favorite chocolate cake recipe (this is mine)

Preheat oven to 350 degrees F. Spray a jelly roll pan with non-stick cooking spray, set aside. Prepare chocolate cake according to package directions. Pour batter into prepared pan and spread around until it's even. Bake for 15-20 minutes.

Remove cake and let cool for 30 minutes. While cake is cooling, prepare the middle layer.

For the middle layer:
-1/2 cup butter, softened
-1/2 cup vegetable shortening
-4 cups powdered sugar
-2-3 tablespoons milk

Cream butter and shortening in a large mixing bowl. Gradually add remaining ingredients and beat until mixture is thick, combined, and spreadable. Spread in an even layer on the chocolate cake. Set in the freezer for 15 minutes while you make the chocolate glaze.

For the chocolate glaze:
-1/2 cup butter
-1/2 cup cocoa powder
-2 cups powdered sugar
-2-4 tablespoons milk

In a medium size pot, melt the butter over medium heat. Add the cocoa powder and whisk until smooth. Remove from heat and mix in the powdered sugar and milk. Remove cake from freezer and evenly frost with the glaze. Store in the refrigerator.

Apple Pecan Cake with Caramel Glaze





I ended up making it the night before – and it made the cake slightly crisp on the outside, but it was still super moist on the inside. Delicious!! I have to say this is our new favorite cake! Raves all around the table. The caramel glaze was perfect..

Recipe >> Apple Pecan Cake with Caramel Glaze @ bakingblond.com

Slow Cooker Sticky Caramel Pumpkin Cake





I made a fudge cake in the slow cooker last year and can’t believe I haven’t made one since. It’s SO easy and an awesome way to keep the great smells flowing through the house, too. This recipe is perfect for Fall!

Recipe >> Slow Cooker Sticky Caramel Pumpkin Cake @ plattertalk.com

Sunday, October 12, 2014

Blueberry Breakfast Grilled Cheese



Made this AMAZING creation this morning as a special treat for my daughter’s 2nd birthday breakfast.
Pretty sure this is going to be a staple breakfast until (if ever) I get sick of it lol

I was inspired by this ‘Blueberry French Toast Sandwich’ recipe I saw on Pinterest.

Although I do love my sweets, I’m not one for an overly sweet breakfast so I adapted it and have renamed it accordingly.

Here is my “Blueberry Breakfast Grilled Cheese” (could also be known as “homemade blueberry pop tart” because that is totally what it reminded me of while eating it!)




Blueberry Breakfast Grilled Cheese 

 Ingredients:
  •     Cream cheese
  •     Icing sugar
  •     Whole wheat bread
  •     Butter
  •     Blueberries
  •     Sandwich maker (I’m sure you could use a frying pan, but the sandwich maker sealed everything in which was perfection)


Directions:
  1.     Mix cream cheese with icing sugar (to taste – I didn’t want it super sweet)
  2.     Butter outside of bread
  3.     Spread cream cheese mixture on the inside of one slice of bread
  4.     Place butter side down on sandwich maker and top with blueberries
  5.     Place second piece of bread butter side out on top
  6.     Close lid
  7.     Grill for about 1 minute




Wednesday, October 8, 2014

Apple Dilly Cake




This recipe came from 1963, and I had some questions about what could be different in the past 45 years.  First of all the recipe calls for flour.  Is my all purpose flour the same as the flour on the recipe card?  That sent me googling - for the first time.  I couldn't exactly find when all purpose flour began being sold. Maybe I was just over reacting and all purpose flour is as old as time.  Maybe the cave men used all purpose flour.  The only thing that I found on google was that there are two types of flour 'bread flour' and 'all purpose flour'. Bread flour is for, as the name suggests, for making breads. It contains a lot of glutten that will make the dough more chewy.  All purpose flour contains more wheat flour. The wheat flour is low in glutten. This makes the dough more light and fluffy.  Alright, good to know. So, I dumped in my 'all purpose flour'.

The second problem I came into is the ingredients for the frosting. It says to make a boiled frosting with egg and apples.  What? Where's the boiling? How the heck do I cook this? What does it mean boiled frosting with egg and apple? I googled- for the second time.  I had no idea how to make real frosting besides cream cheese frosting.  I couldn't find a good boiled frosting recipe that where I had all of the ingredients (some required corn syrup.) I decided to just get the can of vanilla frosting from my cabinet out and add apples to it. LOL. This whole baking thing will require BABY STEPS. 

I thought about the whole frosting thing out. Is it possible that women of the 60's just baked so much that they could make a boiled frosting with just the mention of apples and eggs? Probably. I really wish that I knew how to bake like that. 

Here is the recipe! I hope you all enjoy!

Recipe >> Apple Dilly Cake @ foodinheritance.blogspot.com

The Bestest Cupcakes I've Ever Made (recipe)




White Wedding Cake Cupcakes

This recipe makes a TON of cupcakes. I got 18 regular sized cupcakes and 24 mini cupcakes and still had a little batter left over that I threw out {I know I should be shot}.

Ingredients:

  • 1 (18.25 ounce) box white mix {I used Duncan Hines "Moist" White Cake}
  • 1 cup all-purpose flour
  • 1 cup granulated white sugar
  • 3/4 teaspoon salt
  • 1 1/3 cups water
  • 2 tablespoons vegetable oil or canola oil
  • 1 teaspoon vanilla extract
  • 1 cup sour cream
  • 4 large egg whites

Directions:

Preheat oven to 325*. Place cupcake liners in cupcake pan.

In a large bowl, whisk together cake mix, flour, sugar and salt. Add remaining ingredients and beat with hand mixer for 2 minutes, or until well blended.

Fill prepared cupcake tins about 3/4 full. Bake about 18 minutes {mine took more like 22 minutes for the regular cupcakes and 13 minutes for the minis} or until a toothpick inserted in the center comes out clean.

Cool completely then frost.

*You can also use this mix to make a cake. Pour into greased and floured cake pans and bake until toothpick inserted in center comes out clean.




Wedding Cupcake Buttercream

This recipe did NOT make enough frosting to frost all my cupcakes. I had 6 leftover cupcakes that went unfrosted and I threw them out {yes, once again I should be shot}. I failed to notice on the recipe that it said it only yields enough frosting for 12 cupcakes...DUH! So I would recommend doubling possibly even tripling this recipe if you want all your cupcakes frosted.

Ingredients:

  • 3 cups powdered sugar
  • 1 cup (2 sticks) butter, at room temperature
  • 1 teaspoon vanilla extract
  • 1 to 2 tablespoons whipping cream
{Start with 1 tablespoon then add more if needed. I only ended up using 1}

Directions:

In a large bowl, with a hand or stand mixer, cream together sugar and butter on low speed. Mix until well blended. Increase speed to medium and beat for another 3 minutes.

Add vanilla and cream and continue to beat on medium speed for 1 minute more, adding more cream if needed for desired spreading/piping consistency.

Scoop into a piping bag and pipe decoratively onto cupcakes, or spread onto cupcakes or cake as desired.

*I used a Wilton 1M tip to frost my cupcakes. Sprinkles are optional but c'mon who doesn't love sprinkles?

Pumpkin Cheesecake Snickerdoodles





I made these cookies today and doubled the recipe so I could take half to class w me and keep the other half for my family.  I didn’t put enough cheesecake filling in though so you got the cheesecake flavor but not the visual. I’ll do better next time!  Every last cookie I took to class got devoured! And my family cannot get enough of them! They are amazing!


Cinnamon Apple Pie Bread





So cozy and inviting for early fall breakfasts! About that French Toast…I bet this moist apple pie tasting bread would be divine in a French Toast Bake/Bread Pudding! Yum. (I’m hungry right now, LOL!)

Recipe >> Cinnamon Apple Pie Bread @ Wishesndishes.com

Tuesday, October 7, 2014

Overnight Creme Brulee French Toast





That is one impressive tower of French toast! I think breakfast may just be my favorite meal of the day and I L O V E French toast! This is just lovely! Tastes like glorious Creme Brulee and can be thrown together in 15 minutes! Golden caramelized toasted outside, subtly creamy inside. Seriously melt in your mouth delicious.

Recipe >> Overnight Creme Brulee French Toast @ carlsbadcravings.com

Salted Caramel Chocolate Fudge Cake



Wow…with this final results, one would never guess this cake was a trouble maker! This cake is beautiful. :) Great combination of flavors…must have created a little party in your mouth with every bite!


Recipe >> Salted Caramel Chocolate Fudge Cake @ domesticgothess.com


Cake
  • 225g (scant 2 cups) plain flour
  • 350g (1 + 3/4 cups) caster (superfine) sugar
  • 85g (2/3 cup + 1 tsp) cocoa powder
  • 1 1/2 tsp baking powder
  • 1 1/2 tsp bicarbonate of soda (baking soda)
  • 2 eggs
  • 250ml (1 cup + 2tsp) buttermilk
  • 125ml (1/2 cup + 1tsp)vegetable or sunflower oil
  • 2 tsp vanilla extract
  • 250ml (1 cup + 2tsp) very hot coffee or boiling water
  • Salted Caramel
  • 300g (1 1/2 cups) caster (superfine) sugar
  • 60ml (1/4 cup) water
  • 280ml (1 cup + 3tbsp) double cream
  • 30g (2 tbsp) unsalted butter
  • 1/2 tsp - 1 tbsp sea salt flakes
  • Swiss Meringue Buttercream
  • 200g (1 cup) caster (superfine) sugar
  • 4 egg whites
  • 250g (1 cup + 1 tbsp) softened unsalted butter
  • 1 tsp vanilla extract
  • 6 tbsp (or more to taste) salted caramel
  • Whipped Ganache
  • 200g (7 oz) dark chocolate
  • 200ml (3/4 cup + 1tbsp + 1tsp) double cream

Instructions:

Bake the cake the day before you want to ice it. Preheat the oven to 180°C/350°F/Gas mark 4. Grease and line two 20cm/8in round tins.
Sift the flour, cocoa powder, baking powder and bicarb of soda together into a large bowl, stir in the sugar. In a separate bowl, whisk together the eggs, buttermilk, oil and vanilla extract, pour into the dry ingredients and beat well until smooth and combined. Add the hot coffee, a little at a time, until it is all combined, the mixture will be very liquid, don't panic! Divide the batter between the tins and place in the centre of the oven, check after 35 minutes - a skewer inserted into the centre should come out clean or with a few moist crumbs, but no wet batter. They could take up to an hour to bake though, mine took 55 minutes, just check every 5-10 minutes after the 35 minute mark.
Once baked, remove to a wire rack, still in their tins, and leave to cool completely. Once cold, wrap the cakes in their tins in clingfilm and place in the fridge overnight, or for at least an hour. It is far easier to slice a cold cake in half neatly.
Make the salted caramel: Place the sugar and water into a deep, heavy-bottomed saucepan, bring to the boil and cook, swirling the pan, NOT stirring, until the sugar dissolves and the colour changes to amber. Remove from the heat and pour the cream - be careful as the caramel will bubble ferociously and rise up in the pan. When the bubbling stops, add the butter and whisk till combined, it may not be completely smooth at this point.
Return the pan to a medium heat and cook at a gentle simmer, whisking the whole time, for a couple of minutes until the caramel is smooth and free of lumps. Whisk in the salt, a little at a time, tasting as you go (CAREFULLY - the caramel is very hot!), until it's at the right level of saltiness for you. Make sure that the salt is actually fully combined, and not just sinking to the bottom, before adding more. Leave the caramel to cool completely, it can be made the day beforehand and stored in the fridge for up to a week.
To make the salted caramel swiss meringue buttercream, put the egg whites and sugar in an extremely clean heatproof bowl (use the bowl of your stand mixer if you have one). Place over a pan of simmering (not boiling) water (do not let the base of the bowl touch the water) and whisk with a hand whisk (not electric) until the sugar has dissolved completely and the mixture is warm to the touch, if you rub some of the mixture between your fingers it should be smooth and you shouldn’t be able to feel any graininess, this will take about five minutes. If you want to get technical about it the mix should reach 60°C/140°F on a thermometer.
Remove the bowl from the heat and attach it to your stand mixer with the whisk attachment or use an electric hand whisk, whisk the egg whites until it forms a thick, glossy, bright white meringue and is completely cool, the bottom of the bowl should feel cool to the touch, this will take about 10 minutes.
Once the meringue is cold, switch the mixer to a low speed and begin to add the butter, a tablespoon at a time, make sure that each addition is fully incorporated before adding the next; the meringue will deflate a little and may begin to look curdled, don’t panic! This is normal, just keep adding the butter gradually and whipping away and it will come back together. If, once all the butter has been added, your mixture is runny, the butter may have been too soft or the meringue still warm, just put the bowl in the fridge for 15 minutes or so then carry on whipping.
If, even after a decent amount of whipping, it still looks curdled, place about 4 tablespoons worth of the mixture in a small bowl and microwave for 10-15 seconds, it should become runny, pour this back into the bowl of buttercream, down the side of the bowl while whisking, continue to whisk for a few minutes and it should come back together. Once the buttercream is completely smooth and silky and all the butter has been incorporated, whisk in the vanilla extract and salted caramel.
Remove the cakes from the fridge and carefully, using a long, sharp serrated knife (like a bread knife) slice each one in half so you have four layers. Place one layer on a serving plate or cake stand and spread over just over a quarter of the buttercream, then drizzle over a tablespoon or two of the salted caramel (you can thin it with a little more cream or warm it VERY slightly until it becomes pourable if needed - I'm talking no more than 10 seconds in the microwave, do not let it become warm or it will melt the buttercream). Top with another layer of cake and repeat until you have three layers of buttercream; place the final layer of cake on top - use one of the bottom halves, upside-down, so that you have a flat top.
Spread the remaining scant quarter of buttercream thinly all over the cake, it does not need to be neat and you will be able to see cake through the buttercream but try to get it fairly smooth and cover the cake evenly; this is your crumb coat - it will stop cake crumbs from getting into your ganache. Place the cake in the fridge for at least fifteen minutes while you make the ganache.
To make the ganache, chop the chocolate and place in a heatproof bowl. Put the cream in a small pan and heat until just simmering, pour it over the chocolate, making sure that it is all covered; leave to stand for 5-10 minutes then stir until smooth. Leave the ganache until it has cooled to room temperature - it should have thickened slightly but still be liquid. Whisk with an electric whisk until it has lightened in colour and has the texture of thick whipped cream, do not overwhip or you will end up with chocolate butter...which sounds delicious but is not what we want here! Immediately spread the ganache all over the cake - work fairly quickly as it doesn't take long for it to start to set.
To finish, drizzle over the remaining salted caramel.

Lemon Crumb Cake







I made this cake over the weekend and it was absolutely amazing. However, I had an issue with the streusel topping as well. I feel like it should have had a full cup less flour. I followed the instructions to the letter, but had way too much topping and it didn’t look anything like the picture. The taste was amazing, especially after refrigerating overnight, but the topping was overwhelming (it was almost the same size layer as the actual cake) and extremely messy.

Recipe >> Lemon Crumb Cake @ shugarysweets.com

Pasticciotti





These were excellent and so close to the ones we buy at the bakery! Just FYI - when making the pastry, the recipe says to add salt, but salt is not listed in the ingredients. I guessed 1/4 teaspoon and they came out fine. I used a muffin pan as the mould

Recipe >> Pasticciotti @ cookingwithnonna.com

12-MINUTE CHICKEN AND BROCCOLI





This recipe was a (huge) surprise hit with my family! One kid bemoaned the fact that I was cooking broccoli, the other said the (uncooked) sauce just didn’t taste good. Hilarious. Heaps of chicken, still-crisp broccoli and brown rice later, there was nothing but accolades for this dish!

I cooked the chicken a couple days ago (the weekend chicken cooking party!), so last night I just heated it up and continued with the recipe, and it was truly spectacular. It looks and tastes complex, but it’s a breeze! I’ll be making this again… tomorrow!

Recipe >> 12-MINUTE CHICKEN AND BROCCOLI @ gimmesomeoven.com

World’s Best Lasagna





I wanted to make my mother’s lasagna recipe for a party, but I couldn’t find it anywhere. She passed away 9 years ago, so I couldn’t ask her either. But I saw  this “world’s best lasagna” and figured this has to be close, since everybody LOVED my mom’s lasagna. Well, this recipe is almost exactly what I remember my mom making. A couple minor changes here and there (I don’t think she added sugar and she used half hot italian sausage), but I think just about everything else is the same..

Recipe >> World’s Best Lasagna @ cupcakesandkalechips.com