Cookies · Desserts · Fruit · Holiday Fare

Glazed Apple-Maple Blondies

That sounds so good that it should become a OPI color. But until then, these blondies will help us slide into the Fall Season with a new appreciation for Apples. Taken from the Sept-Oct issue of TOH, these will certainly get us in the mood for pulling out the boxes in the garage marked “Fall” on them. Oh, I can just heat the excitement in Peter Pumpkin’s voice as he heads upstairs to put on his wife beater shirt to start unloading boxes.

Makes 2 dz
1 1/3 cups packed light brown sugar
1/2 cup butter, melted and cooled
1/2 cup maple syrup
2 teas vanilla
2 eggs
2 cups flour
1/2 teas salt
1/4 teas baking soda
3 cups pealed and chopped apples (about 3 medium sized)

Glaze
1/4 cup butter, cubed
1/2 cup maple syrup
1/4 cup packed light brown sugar

Preheat oven to 350. Grease and flour a 9×13″ pan.
In a large bowl, beat the first 4 ingredients until blended. Beat in eggs.
In another bowl, whisk flour, salt and baking soda. Gradually beat into brown sugar mixture. Stir in apples. Batter will be thick.
Transfer to prepared pan and bake 25-30 min or until blondies test done when knife inserted in middle comes out with moist crumbs on it.
Meanwhile, in a small saucepan, melt butter and add the brown sugar and syrup. Bring to a boil over medium heat. Cook and stir 2-3 minutes or until slightly thickened. Cool slightly. Pour glaze over warm blondies.
Cool before cutting into bars.

Uncategorized

Update on Mug Cakes

I just posted the recipe for the Mug Cakes. The directions said to cook them for 2 minutes, but I found that that was way to much. The first one I made actually burned so decreased the microwave cooking to 1 min and they turned out perfect.

Cakes · Chocolate · Desserts

The Amazing Mug Cake

Ok, just when I thought that there were some nights when I was just too tired to get in the kitchen to whip up something sweet at 9 or 10 p.m., which would allow me to actually go a whole day without dessert, comes this Mug Cake. It goes from bowl to mouth in 5 minutes. So now, I don’t ever have to go to bed without a sugar high. The recipe is in the back of the Food Network Mag and gives several different toppings for this cute little “cup” cake. I have to admit that I have never made a cake or any dessert, for that matter, in the microwave. So as soon as I’m off this computer, I am going to go nuke my first dessert.

Lightly butter 4 microwave safe coffee mugs. Place 1/2 cup ea: sugar and buttermilk, 1/4 cup vegetable oil, 1 egg, and 1/2 teas almond extract or vanilla in a large bowl. Mix until smooth, about 2 mins.

Whisk in 1/2 cup flour, 1/8 teas baking soda and a pinch of salt. Combine with oil mixture and mix until smooth.

Pour 1/2 cup batter into each mug. Microwave 1 at a time until puffed and cake test done in middle (about 1 minute.) Bake at 15 sec intervals if needed.

Let it cool slightly and frost as desired. Sprinkle any topping, such as strawberries, chocolate chips, nuts, marshmallows, caramel, etc.

If you want to make the cake chocolate, decrease the flour to 1/3 cup and add 2 tables cocoa to flour mixture.

Top cakes with ice cream if desired.

Desserts · Fruit · Holiday Fare

Apple-Caramel Cheesecake Bars

Years ago (and I do mean years, as in 30-35) we use to go to a cafeteria in Corpus which served the best cinnamon topped apple cheesecake. It was on my tray every time we went. When I saw this on the front of my new Paula Deen Magazine I jumped for joy. Thanks Paula for your amazing great Southern Recipes! (that is in case she should ever happen to run across my blog…do I dream big or what?)

1 cup unsalted butter, softened
2/3 cup firmly packed light brown sugar
2 cups flour
1/2 teas kosher salt

Filling:
4 large Pink Lady (or Gala) apples, peeled, halved, cored and diced (about 8 cups)
1 cup granulated sugar, divided
1 1/2 teas ground cinnamon, divided
1/2 teas ground nutmeg
2 ( 8oz) packages cream cheese, softened
2 large eggs
1 cup flour
3/4 cup firmly packed light brown sugar
1/2 cup old-fashioned oats
1/2 teas salt
1/2 cup unsalted butter, softened
1/2 cup chopped pecans
Caramel Ice Cream topping (like Smuckers, remember if it is Smucker’s, it has to be good)

Preheat oven to 350. Line a 13×9″ baking pan with parchment paper, letting excess extend over the sides of pan.
For crust; in a large bowl, beat butter and brown sugar with mixer until fluffy. Add flour and salt, beating until combined. Press mixture into bottom of prepared pan. (remember if you do not have parchment paper, just spray the bottom of the baking pan with Pam or butter it well)
Bake for 20 min or until golden brown. Let cool completely.
Meanwhile, back on the farm…in a large bowl, stir together apples 1/2 cup granulated sugar, 1 teas cinnamon and nutmeg. Transfer apple mixture to a colander set over a bowl; let stand for at least 30 min.
In another large bowl, beat cream cheese, eggs and remaining 1/2 cup granulated sugar with mixer until smooth. Pour over cooled crust. Spread drained apple mixture over cream cheese mixture.
In a medium bowl, whisk together the flour & next 3 ingredients and remaining 1/2 teas cinnamon. Using a pastry cutter or fork, stir in butter and pecans until mixture resembles coarse crumbs. Sprinkle over apples.
Bake for 35-40 min or until center is set. Let cool in pan to room temperature. Then place in fridge until completely chilled.
Using excess parchment paper as handles, remove from pan and cut into bars. drizzle with caramel right before serving.
If you did not use parchment paper, you can leave in pan and cut into bars right before serving, using a spatula to serve.

Uncategorized

Fall Is Falling Upon Us

This is the time of year when we loose the love of our children. In 2 weeks, our phone voice mail message returns to Peter & Penelope Pumpkin answering…
Hi, you have reached Peter & Penelope Pumpkin, we are out picking out pumpkins and having a ball, when we get back, we will give you a call…
If you have any reason to drive your adult children crazy, like we do, this will do it. We intentionally don’t answer our phones from now till Jan as the Christmas message equally pushes their buttons as well.
We figure that with all the times that they drove us crazy, it is now our turn. Ah…the golden years.

Last evening I heard the weather man say that statistically, we have the hottest weather behind us now and that we should begin to see the tempts falling into the middle 90’s in a few weeks. Well, that is all it took for me to send Peter Pumpkin out into the garage this morning while it was still cool (upper 90’s instead of 100’s) to sort out the boxes which have Fall written in Orange marks a lot on them. As soon as we get home from Corpus next week, the Fall Trees will be set up and the pumpkins will adorn our courtyard and kitchen. I am one of those that most people probably hate. I get excited about Fall Sept 1st and want to enjoy the decorations as long as I can before the Christmas Holidays, so to be able to enjoy the turkey décor which will be set up the day after Halloween, I have to start now. The lights of the Fall trees which will be turned into Christmas trees the day after Thanksgiving just give me a pep to my step as well as my heart. It is my favorite time of the year.
BTW, the Perfect Chocolate Cake that I posted on Saturday is just what it says, PERFECT! Everyone who ate it said it was indeed the best chocolate cake they have ever had. It was worth every Tum I had to take to get rid of the heartburn from eating so much chocolate. If you want a very special chocolate cake for any celebration, this is the cake you want. It will turn any dinner into a celebration.

Cakes · Chocolate · Desserts

The Perfect Chocolate Cake

This recipe comes from a blog, Two Chums, which are ladies that I met while living in California. The story behind this recipe is just so sweet that I encourage you to go to their blog and read about the background to this cake. It is in my oven as I write. I cannot wait to taste it.

1 1/2 cups melted butter

1 1/2 cups buttermilk

2 eggs

1 teaspoon vanilla

Add and mix well:

3 cups sugar

3 cups flour

3/4 cup cocoa powder

1 heaping Tablespoon of baking soda

1/2 teaspoon salt

Then add and mix again:

1 1/2 cups boiling water

Line 3 round 8″ cake pans with waxed paper and butter the sides of the pan to prevent sticking when cake is done. Pour batter evenly amongst the 3 pans in a preheated 350 degree oven. Bake for about 30 minutes or just until the center of the cake feels firm to the touch and the sides of the cake are beginning to pull away from the pan. Cool thoroughly and remove from pans. (You can wrap in plastic wrap and refrigerate at this point if you are making the cake a day ahead or hours ahead of when needed.) Spread icing liberally and smile….perfect chocolate cake is on its way.

Icing

1 cup butter at room temperature

8 oz. package cream cheese, at room temperature

12 oz. package chocolate chips, melted

1/4 cup cocoa

1 1/2 lbs. powered sugar

1 teaspoon vanilla

Enough heavy cream to soften

Cakes · Desserts

Great-Grandma’s Pound Cake

Dianne, a friend of mine brought me a new cook book the other day and it is filled with several old recipes that I had never seen. This recipe says that it won a Blue Ribbon at the Michigan State Fair. Can’t wait to try it. Very different from the usual pound cake.
2 cups butter, softened (Randy has found that it is much quicker and easier to just melt a stick of butter and drink it, rather than having to get in his butter quota of the day through baked goods)
16 Oz package of powdered sugar
6 eggs
1 tables almond extract
3 cups all purpose flour
Beat butter until light and fluffy; add powdered sugar, mixing well. Add eggs, one at a time, beating well after each addition. Add extract and flour; mix just until blended. Pour into a greased and floured 10″ tube pan. Bake at 350 for one hour and 15 min or until cake tests done in middle. After 15 minutes, turn cake out onto serving platter allowing to cool.
Sprinkle with powdered sugar if desired after cake has cooled completely.

Daily Thoughts

Fun-Filled Fridays

I am thinking of writing a book about retirement. Am thinking of calling it Retirement for Dummies, because in the first place, who ever really came up with the idea of retirement?
It has been 7 1/2 months since we have entered this wonderful? new season. Fridays are my favorite day of the week. Randy leaves at 6 a.m. to go to men’s Bible study which starts at 6:30. It is my one day of the week that I get to wake up to….being by myself! It is a glorious morning. I don’t have to make breakfast, as he eats a donut there, I get to listen to my music and talk on the phone without him sitting there telling me to “tell her I said….” which is when I politely tell him to get his own friends but he quickly tells me he doesn’t need any, he has mine and when it is time for me to get “friends” to carry his casket, he has already seen to it that he has already hired professionals (did you know that there are people who you can hire to do that)to do that, so why does he need friends?
It is at this point that I point him in the direction of the paper to look at the employment section.
The other day I was in the kitchen whipping up a pie and he ask if I needed him to open the can of fruit or roll out the pie crust. OK, now this is when it gets scary. As I am finishing up the pastry for the pie, I turn and see him looking through the TV Guide to see what time Ellen comes on. You are kidding me.
Each time I have to ask him to move from in front of the dishwasher so I can open it to put in dishes, he says, “I bet that you are going to write about me on the blog today, right?” Oh boy, does he follow me around the house so that I will write about him or is this what retirement is all about?
Where are the fun-filled Winnabago trips across America? When do we escape to a sun-soaked island paradise for a month? What about all the social functions that we had promised ourselves we would participate in when he didn’t have to go to work? I think I can answer those question.
The fun-filled Winnabago trip would end up with us divorcing. If we get on each others nerves in a 1800 sq foot house, we would kill each other in a motor home.
The trip across American might end with one of us throwing the other over the edge of the Grand Canyon. The island adventure is off because we are to old and fat to be seen in a swimming suit in public and the social functions…well, according to Mr. Party Animal, who needs socials when we make several trips each week to Walmart.
Ah…the retirement life, it is just one exciting Friday after another. I need to close and write a letter to our pastor asking him to expand Men’s Bible Study to 3 times a week.

Daily Thoughts

Trudy’s Tidbits

There is a problem when you have a blog. My mind races every day around either recipes or tips which I either hear from others or read about. It is times like today that I have so much to say, but don’t want to bore you to death with info when really all you are wanting is a new recipe. But…I can’t stand it. I just have to pass on several things.
1. In art class today I overhead a lady talk about the “correct” way to ripen fruit. When I ask her what that was, she proceeded to tell me that you should always include an apple in the sack (which you are suppose to close and put in a dark place) where you have placed your peaches or plums or nectarines. She says that the apple absorbs some type of gas that I can’t even begin to pronounce or spell, which causes the fruit not to ripen as it should. She also stated that is the reason you should never have fruit ripening in the fridge when you have tulips in your fridge,(which if you are like me, tulips have never been in my fridge, but you never know when they might be) as the gas expelling from the fruit will not allow the tulips to open and bloom.
Now, are you not thankful to know this. How could you have gone another day without this knowledge.
Info #2. We were at Whataburger a couple of days ago as I was craving a hamburger, as I do approx. 2-3 times a week. Because we had just left the house and had not really planned on stopping for lunch quite yet, I had poured myself a glass of tea for our errand running afternoon. But as we walked past a hamburger place I told RC that I couldn’t take it. I HAD to have a hamburger, NOW. So off to Whataburger we go and because I didn’t want to waste the tea that I had brought with me, I decided to take it in with me. Randy ask me if I was sure I wanted to do that, because he didn’t want to get thrown out for bringing in our own drinks, but I told him I would take the blame so only one of us would have to eat our burger in the car. So off we go and order. I just ordered a hamburger, he ordered a #7, which includes a drink. When he comes over to the table, he sets down his drink and then puts a glass of tea in front of me. I looked at him with a curious look. He tells me that he thinks that the man taking our order felt sorry for us and that he told Randy to give his wife this glass of tea. I guess he thought we looked like we were probably retired and poor and was trying to do a good deed for us “oldies”. That’s when I came up with a plan. I’m going to do that if we ever go to a high class restaurant. Maybe we will get more than a glass of tea “on the house”.
Fact #3 This week I found myself missing our friends back in California. It has always been said that if you are down, do something nice for others and you won’t have time to think about yourself. So I got in the kitchen to bake several different desserts for friends who we would be seeing this week. Before I actually was able to deliver all these new recipes which were intended for others, Randy and I scarfed down 2 different new baked items. The point of this fact is this. It is great to do for others and it did, in fact, take my mind of myself. The sad part is this, I gained 5 lbs while attempting to do a good deed. The moral of this story is; do not think that you can bake for others and not eat it yourself if it stays in your house for over 30 min before giving it away. It’s just not possible.

I guess this is all I have learned this week. Isn’t it amazing how much you can learn from the internet. And the most important fact is this, if you read it on the internet, it must be true.

Cakes · Daily Thoughts · Desserts · Fruit

Whiskey Cake (Or If you are a Bapt, like me, we like to refer to it as a Cake With a Kick)

This summer we have had to adjust to living back in Texas, which means that we stay in the house alot. At our age, dealing with heat just means that you learn where the coolest (and I don’t mean “hip”) stores in town are and where the closest ice cream shop is located. Some of our kids are coming to dinner tonight and they had requested that we have whiskey cake for dessert. Mandy and Cameron have taken me to Whiskey Cake on several occasions for us to have that dessert and I told them that I was determined to find the recipe for it. Wa La, lo and behold, the chef at WC was featured in the Dallas paper with his recipe for this amazing cake, which the restaurant has been named having the best dessert for 4 yrs in a row, according to the article. So tonight is the unveiling of this creation that I hope resembles the “real thing”. It takes some time, but since I “don’t have a life”, as our kids seem to think, what else do I have to do but spend hours in the kitchen making any and all of their request. Oops, I guess that didn’t sound very nice. I just hope they remember this when it comes to them picking out my nursing home.
The recipe does take about an hour, but it truly is so worth it.
And for all you Baptist out there, if you decide to bake it for dessert when you are having the preacher over, it will be our little secret what’s in it.

1 lb of dates, chopped
(I buy the chopped dates in the box that are coated in sugar and it worked great.)
1 tsp baking soda
2 cups boiling water
1 cup softened butter
1 cup granulated sugar
1 3/4 cup self-rising flour
2 jumbo eggs (I had extra large so used two eggs and 1 egg yolk)
1 teas vanilla
Place the dates, baking soda and boiling water in a bowl. Stir and allow to sit 15-20 min to soften the dates.
Place the date mixture in a food processor and pulse until it becomes a paste. Set aside.
Cream butter and eggs, vanilla & sugar until light and fluffy.
Add the flour and mix to combine. Fold in the date mixture and pour into a 9×13″ baking pan which has been sprayed with Pam and then coated with a little sugar on bottom.
Bake at 350 in preheated oven. When cake tests done, cool for 20 min then flip cake out onto paper lined plate or tray.
Leave at room temp to cool completely. Once cool, wrap in plastic and keep stored at room temp or serve immediately.

Whiskey Sauce
1 cup heavy cream
2 tables granulated sugar
1 teas vanilla extract
3 egg yolks
1 teas Whiskey
Bring cream, 2 tables sugar to a simmer in a small saucepan.
In a mixing bowl, whisk the egg yolks with the other 2 tables sugar until foamy.
Temper 1/2 of the heavy cream into the mixing bowl and then return the mixture to the rest of the cream.(I actually drizzled gradually about 1/2 cup of the cream mixture to the egg mixture, stirring constantly before adding it to the rest of the cream)
Continue to cook until thicken. (This did not take but a couple of mins).
Add the vanilla and whiskey.
Remove and cool. Store in fridge until ready to use.

Toffee Sauce
1/4 lb (1 stick) butter
1 lb light brown sugar
2 cups heavy cream
2 tables whiskey
1 tables vanilla
Place butter in a heavy bottom sauce pan and melt. Add the brown sugar and cook over medium heat for 10 min.
Add the heavy cream and allow to cook for an additional 7 min, stirring occasionally.
Stir occasionally with a wooden spoon to ensure it is cooking evenly
Remove from heat and add the whiskey and vanilla. Stir.
Cool. You can store in fridge up to 3 days.
When ready to serve the cake pieces, place the needed amount of cake pieces on a baking sheet. Poke holes in the cake pieces and spoon some of the toffee sauce over each piece.
Place in a 500 degree oven for about 2-3 min or until toffee is bubbling and cake is warmed throughout. After placing each piece on individual plates, spoon a little of the Whiskey Sauce over the pieces. Serve with additional whipped cream if desired.