Cakes · Desserts · Holiday Fare

Pumpkin CheeseCake

I am not waiting for Fall to make this luscious dessert. Just looking at the picture made me want to push aside the can of cocoa to find a can of pumpkin. So here is the new Fall Favorite cheesecake.
Crust
Use an 8″k spring-form pan
1 1/2 cups graham cracker crumbs
1 cup ginger snap cookies
1/4 cup sugar
1/2 teas cinnamon
8 tables melted butter

Cheesecake Filling
3 (8 oz) packages cream cheese
1 (15 oz) can pumpkin puree
2/3 cup light brown sugar
3 eggs
1 teas vanilla
1/2 teas salt
1/2 teas cinnamon
1/2 teas nutmeg
1/4 teas ground ginger
1/4 teas ground cloves

Sour Cream Layer
1 cup sour cream
1/4 cup sugar
1 teas vanilla
1/8 teas cinnamon
1/8 teas nutmeg *freshly ground if possible

Whipped Cream
2 pints heavy cream
1/4 cup sugar

Additional toppings if desired: Caramel Sauce and crushed gingersnap cookies

Crust
In medium bowl, combine graham cracker crumbs, ginger snaps, sugar and butter; mix well. Press crust into a spring form pan. Press crumbs about 1/2 way up sides of pan. Refrigerate crust while you continue preparing filling.
Allow extra time for mixing up this filling.*
Remove the pumpkin puree from the can and place in a couple of large paper towels.
Wrap the pumpkin puree with the paper towels.
This will soak up the excess water from the pumpkin for about 1 hour before making the pumpkin cheesecake.
Bring the remaining ingredients for the filling to room temperature while the pumpkin puree is being drained. With a mixer, beat cream cheese until smooth, add eggs one at a time and then combine all ingredients for the filling in a mixing bowl, including the drained pumpkin puree. Blend until very smooth. For best results, allow all ingredients to reach room temperature.
Remove crust from fridge and pour filling over crusts.
Bake cheesecake at 350 for 30 min and then reduce oven temperature to 325 for an additional 30 min. When you remove the cheesecake, it should be slightly jiggly in the center. The cheesecake will set up nicely as it cools.
Sour Cream Layer
When you remove the cheesecake from the oven, combine the sour cream, sugar and spices in a bowl. Blend well. Spread the sour cream mixture over the baked cheesecake filling evenly. Place the cheesecake back in the 325 oven for about 8 minutes or until the sour cream layer is set.
Whipped Cream
Allow the cheesecake to cool completely. Allow to sit in fridge at least 6 hours or overnight.. When ready to serve top with the whipped cream.
In medium bowl, beat cream and sugar until stiff peaks form. Serve with cheesecake, caramel syrup and crushed gingersnap cookies sprinkled over each slice

Daily Thoughts

Casserole Circuit

Since I have not been cooking, due to being a little under the weather for over a week, I thought I would just share a few thoughts.

Last week, while feeling a little down because I was not up to indulging some of my favorite foods to celebrate my birthday, it became apparent that maybe I was a little sicker than I thought. All week, even though Randy was certainly playing the part of Nurse Norm, I noticed a few oddities. First of all, at the beginning of the week, all I heard was that it was way to hot for us to be outside anyway, that I wasn’t missing anything having to stay in. Then in the middle of the week, he bounces down the stairs with his walking shoes on saying that he is going walking. You are kidding me, it is 99 outside and my hubby who has done no exercising other than bending over to pick up his jeans from the floor one day back in April, is going out walking. Then the next day, he announces that maybe I should at least try to go get out a little to “build up my strength” so off we go to Steinmart. After I walk around for 15 min, deciding that I am just really not feeling able to shop, I walk over to find him picking out cutesy new shorts telling me that it will make me feel better to walk around Dillards, hoping it will perk up my attitude. We get to Dillards where they just happen to have the shirts he likes on sale, so to “perk me up” we find shirts that go with all his new shorts. Boy, did that ever perk me up. I am feeling so badly that even laying down in the back seat of the closed up 115 degree car is sounding pretty good right now. I tell him that it is suppose to be my birthday week, not his and I should be the one shopping. He tells me that even though I am not feeling like shopping for me, he just hated wasting the good July sales events.
You are kidding me.
I finally convince him to take me home and in the midst of him trying on the new outfits (yes I know, he really is a little weird) the phone rings. It is our insurance man returning Randy’s call. When I ask him if I can take a message because he is upstairs, (I didn’t tell him he was up there trying on his new clothes)he informs me that he has the quotes on the new life insurance plan that Randy had ask about for me. OMGosh, am I sicker than I thought? Does he know something that I don’t know? As I thought back over the last week it all begins to make sense…exercising, new clothes, more life insurance…he is preparing for the casserole circuit. Well, little does he know that I have already typed up lists of all the little things that the next wife will want to know.
When he came down to show me all his new “digs” I let him know in no uncertain terms that I had figured out his little scheme. He smiled and told me that he figured that if taking me to Dillards and Steinmart didn’t pep me up, he knew exactly what to do to get me out of my funk. It worked.
We are back to normal, sitting here in the 110 degree weather eating chocolate chip cookies watching Wheel of Fortune in our old outfits, talking about how we need to get out and exercise when the weather cools down. we will save his new clothes to wear when he takes me shopping this week for all my new stuff. He reminded me that he really doesn’t like casseroles anyway.

Daily Thoughts

TrudyFest 2014

I’m still trying to wrap that idea around that I didn’t get to have TrudyFest. My very own favorite week of the year when it is all about me. Randy tells me that everyday is Trudyfest but I beg to differ. It all began years ago when my aunt, who could not have children, adopted the idea that she would give me a little present every day from July 1st until July 11th, my birthday. My Aunt Gladys was a great lady who loved life and believed that special days should be celebrated. Of course, I was happy to go right along with that. She kept the tradition of giving me little gifts each day for 11 days until she went to be with the Lord. My mom kept up the tradition. Gifts ranged from candy bars to cards to sometimes a pair of earrings or a kitchen tool, when I had a kitchen of my own. So when Randy and I married, my mom told him that I was his responsibility (her tone of voice suggesting that when she said that made me think that maybe she was very glad to hand over this “fun tradition”) and he was now in charge of TrudyFest.
This was how it all began and this year, at the age of 64, I learned that life is not all about me. As an only child, that hurts just to type those words.
Monday morning of this past week found me sick and not in any way interested in cooking, eating or even shopping. When Randy tried to take me out to tell me to walk around one of my favorite stores, looking to buy me a little something, I just couldn’t muster up the energy or desire to buy anything. He even tried to dangle the credit card in front of my face telling me to grab it and run, but still all I could do was point to an item and tell him that maybe in a few days I “might” want to come back and try it on. For the first time in his life, he was now worried that I was really sick. Never, ever, have I refused to shop…for me! Now he is trying to tempt me with cheesecake and Houston’s Key Lime Pie. All I want to do is come home and lay down. He is beginning to call people telling then he is really worried about me when the doorbell rings. It is the Fed Ex man with packages. He looks back at me and smiles. He realizes that maybe I wasn’t up to shopping or eating some of my favorites, but I still had the energy to shop via computer. TrudyFest might not be the celebrated in the usual way, but it still happened…thank you Amazon for home delivery.

Cakes · Chocolate · Desserts

Chocolate Dream Cake

There is a new site that is giving dozens of recipes on FaceBook called Thinkarete. Just seeing the pictures has made me wish I were 35 again so I would have more time to test them all. But at my age, I’m pretty sure that I will be hearing from the Dr. “now you know you don’t need to be eating any salt sugar or anything that doesn’t taste like cardboard”. But until I actually hear him say that to me, face to face, I am going to pack in as many sweets as I can. This recipe will be one of the first and since we have kids here for the next two weeks, I’m sure that lots of desserts will be consumed.

Cake
2 1/2 cups flour
2 cups sugar
1 cup plus 1 tables cocoa powder
1 tables baking soda
1 1/2 teas baking powder
1 1/2 teas salt
3 eggs, at room temp
1 1/2 cups milk, plus 2 tables vinegar to sour the milk
1 1/2 cups strong black coffee (warm, not hot)
3/4 cup melted butter, not hot
4 1/2 teas vanilla extract

White Frosting
3/4 cup butter, at room temp
3 1/2 cups powdered sugar, sifted
1/3 cup half & half (more or less for desired spreading consistency)
2 teas vanilla

Chocolate Frosting
3/4 cup butter at room temp
3/4 cup unsweetened cocoa powder
3 cups powdered sugar
1/3 cup half & half (more or less for spreading consistency)
2 teas vanilla

Chocolate Ganache
4 oz dark chocolate
2 tables butter
1/4 cup cream (whipping cream)

Garnish *if desired
2 cups mini chocolate chips
1/2 cup chocolate sprinkles
2 oz grated dark chocolate shavings

Preheat oven to 350.
Grease 3 (8″) round cake pans, line bottoms with parchment paper, grease and lightly flour the paper and sides of pans.
Measure out the milk and vinegar and mix. Set aside.
In large mixing bowl, sift together flour, sugar, cocoa powder, baking soda, baking powder and salt.
In a medium sized mixing bowl, using mixer on medium, mix the eggs, soured milk, coffee, melted butter and vanilla.
Add the wet ingredients to the dry and mix for 2-5 min with mixer, scraping down the sides until all is well combined.
Divide the batter between the 3 pans equally. Bake for 30 min or until cake tests done in middle, about 30 min. Test cake but do not over bake. You do not want a dry cake.
White Frosting
Using mixer, cream the butter, adding the vanilla and the powdered sugar alternately with the cream, in increments until you reach a good spreading consistency.
Chocolate Frosting
Using electric mixer, cream the butter, adding the vanilla and cocoa. Add powdered sugar with the cream until you have a good spreading consistency.
Chocolate Ganache
Over low heat, or in microwaveable bowl, melt the chocolate and the butter. Mix in the cream and stir until the sauce is thick and smooth. Let cool before drizzling onto the cake.
On a cake platter, alternate the cake layers with the white frosting, but leaving the top layer without. Frost the sides and top with the chocolate frosting.
Garnish with the sprinkles, chips and shavings and drizzle the ganache over the garnishes.

Daily Thoughts

Father’s Day in July

Happy 4th of July to everyone. I am making fried pies to take to a dinner party tonight. But while I wait for the pie crust to chill I thought I would share the story that had us laughing this past week.
Randy’s birthday is July 2nd and this year he received a great present…a new granddaughter, Payton, given to him by Cameron and Mandy. What a sweetheart. She makes up for all the spilled Dr Peppers in the car on the way to Destin (Cameron, I wont mention any names), all the loads of laundry that he used to bring home from college and all the brownies and cookies that I made during those college years. Yep…he is the golden boy right now. Mandy, we are not forgetting you, we are just as appreciative to you as we know that you played a big part in giving us Payton also. We just don’t have anything to throw up in your face. Give us a few years to think of stuff that we can hold against you, since you are the newest member of the family, we will give you a break.
Tuesday, July 1st, Randy came in from retrieving the mail. He walked in the door and held up an envelop and said, “you won’t believe what I just got” He shoved it in my face and pointed out that the return address was listed as “the Duprees”. Both of us just kinda stared at it for a few minutes. Jodi, our daughter, has finally grown up. We couldn’t believe that she actually remembered to mail Randy’s birthday card and he was receiving it one day early. Surely the rapture is on the horizon. For Jodi to remember to buy the card, buy the postage stamp and actually get it to the PO so he would get it in the same month as his actual birthday. Well, let’s just say that we had a moment of silence and just relished the moment. He sat down beside me and tore open the envelop. There it was, a sweet caring card telling Randy how great he was, with all the kids signature. Tears came to our eyes. All those years of harping about being thoughtful, they were finally beginning to catch on. But then our eyes went to the bottom of the card, instead of the printed words saying Happy Birthday, they said, Happy Fathers Day…all we could do was laugh. Had we really truly allowed our selves to go there? That his birthday card would really arrive in the same month as the actual event, much less a day early? Ok, this is what we are used to. He called Jodi and told her that if she would have written “also, Happy Birthday” she could have saved herself the cost of another card and a trip to the PO. We hope to receive his birthday card around Halloween. When he called her, all of us acknowledged that we really couldn’t expect what our minds almost had us believing. So there in the midst of all the birthday cards sits a Fathers Day card…we told her that he will put in aside and keep it for next year as he likes to think that she is just way ahead of next years Fathers Day. But we have to give her some credit, at least he received it in the month that is right next to Father’s Day. She was so proud of that.

Uncategorized

Grandbabies & Gluten

In the last few days I have learned several things. First of all I learned that you cannot substitute gluten free pasta when making one pot pasta casseroles. They end up like a pot of mush. Secondly, yesterday we learned that no matter how many grandkids you have, there is always room in your heart for another. Our son and his wife gave us the most beautiful little girl last night and I just keep looking at the pictures over and over. She has already stole our hearts. Since we have to share with the other grandparents we came home and I just took a banana cake out of the oven to take to the daughter-in-law that is now first in our will for giving us this precious little bundle. When our daughter, Christi saw that I was baking Mandy a cake, she quickly informed me that she had given me a precious little girl 3 years ago and I didn’t bake her a cake. So I had to promise her that a cream cheese pound cake will be waiting for her when she walks in the door on Saturday. I told her that if they would move our sweet little Kenley from Florida to Texas, we would bake her all the cakes she wants.

This banana cake that I am posting was posted on Face Book the other day and it caught my eye. It really is delish. I did add cream cheese frosting to it. Everything is better with cream cheese frosting, right? The cake is light and has a mellow banana flavor with a crumb topping.

Preheat oven to 300 and grease a 9×13″ baking pan.

Cake

2 cups all purpose flour

1 1/2 teas baking powder

1 teas baking soda

3/4 teas salt

3/4 cup sugar

1 stick butter, melted

1/2 cup buttermilk, divided

2 eggs

1 teas vanilla

2 ripe bananas, mashed

Topping

1/4 cup flour

1/4 cup dark brown sugar (I only had light, and it worked fine)

1/2 stick butter

To make the cake, combine the flour, baking powder, baking soda, salt and sugar. Blend in the melted butter until mixture is moist. Pour in 1/4 cup of the buttermilk and stir until well combined. Mix the 2 eggs and vanilla with the remaining 1/4 cup buttermilk and then pour over flour mixture. Beat for 1 minute. Pour into greased 9×13″ baking pan.

For the topping, combine the brown sugar, flour and cold butter. With pastry cutter, blend in the cold butter until mixture resembles crumbs. Sprinkle evenly over batter. Bake cake for 32-38 minutes in preheated 300 degree oven.

As soon as the cake came out of the oven I drizzled some of the cream cheese frosting over the cake. When cake cooled, I poured the rest of the frosting over the cake and spread evenly over cake.

Uncategorized

correction for Tunnel of Fudge Cake

Yesterday when I posted the tunnel Of fudge recipe I inadvertently left out the two and one half cups of all-purpose flour.  please make the correction in  yesterdays recipe. So sorry!  

 

Daily Thoughts

Taking Back My Kitchen

I remember it like it was yesterday, the day Randy retired. Sure it sounded like a great idea at the time. We had plans to take cooking classes together, drive in to Sonic every afternoon at 3 to get a buy one-get one free-cherry cola, watch movies until midnight, all cuddled up eating popcorn and feasting on the homemade brownies that we would bake together in the early evenings, right before our stroll, hand in hand through the neighborhood.

Those were the plans 6 months ago. Today, well, let’s just say that plans have changed.  By early afternoons, we are barely speaking. Driving to Sonic would actually make us ride closed up in the same car, which is not going to happen any time soon. I made sure that the guns we had in the house have been sold on Craig’s Lists. Just didn’t want to take any chances.

One day last week, while I am in the kitchen making frosting for a cake, unbeknownst to me, as I am scraping the cream cheese just to be sure I got every last drop of it (as I am constantly reminded that we are now on a retirement budget), he comes right beside me and proceeds to unwrap the butter and ask me if it goes in the same bowl as the cream cheese. Really? I can no longer make frosting by myself? What has happened to our glorious plans of how retirement was suppose to go? I have forgotten the way to WallMart because I never get to drive there myself. Shopping at Macy’s? Not anymore. I am told that with us being “retired”, how many blouses do I really need anyway? He even watches Ellen with me. Last week, he told me that he had been thinking that maybe he should get a pedicure just to see what they are like so would I make “us” an appointment for next week. He is now clipping Hobby Lobby coupons for me and has rearranged the garage so many times that my car doesn’t know which side to park when the garage door goes up.

He has shown me a much cleaver way to fold clothes. I never knew that how I folded them wasn’t “cleaver”.

We now make shopping lists since we don’t want to waste gas having to go back and forth to the store. That was my only way to get out of the house. Using the excuse that I had forgot to buy bread and cocoa. I am having to become a little more creative of why I need to leave the house. Please don’t tell him that 64 year old women don’t just, poof, start having periods again, since I used that excuse to have to run to the store the other day.

I now tell him that I didn’t have a check with me when I had a manicure so I need to run a check up to the salon. It is my little secret that I have started adding just a little “Benedryl” to his afternoon coffee so that  his normal 15 minute nap that he likes to take now, lasts an hour. Ah…an hour to myself. What do I want to do with my hour? Read, bake? The  excitement of all the possibilities of  the things I could do while he is asleep, wears me out and I usually end up falling asleep, only to wake up to him standing over me telling me that it’s time for us to watch Ellen and boy, wouldn’t a bowl of fresh popped popcorn taste good. It is so great that he doesn’t like to visit people in the hospital so that has become my new hobby. I visit people I don’t even know.

The golden years, isn’t that what they call this season of life? I guess that’s because the tape that is used to mark off our own territory in our homes is yellow,  Next time you are invited to a retirement party, forget the gift cards or the travel brochures to give the couple. Give them a roll of Yellow Duct tape. It might just save their marriage.

Uncategorized

Cinnamon Roll Cake

This recipe was on Face Book the other day and just had to try it.  Tastes just like cinnamon rolls.

3 cups flour

1/4 teas salt

1 cup sugar

4 teas baking powder

1 1/2 cups milk

2 eggs

2 teas vanilla

1/2 cup butter, melted

Topping

1 cup butter, softened

1 cup brown sugar

2 tables flour

1 tables cinnamon

Glaze

2 cups powdered sugar

5 tables milk

1 teas milk

Preheat oven to 350. Spray a 9×13 glass baking dish with cookie spray. Set aside.

In a bowl, add the flour, salt, sugar, baking powder, milk, eggs and vanilla. Once combined well, slowly stir in the melted butter. Pour into prepared pan.

For Topping:

In large bowl, mix the 2 sticks of butter, brown sugar, flour and cinnamon together. until well combined and creamy. Drop evenly over the

batter by tablespoons and use a knife to marble through the batter.

Bake at 350 for 35-40 minutes or until cake tests done.

Glaze

In a bowl, mix powdered sugar, milk and vanilla together with a whisk. Drizzle evenly over the warm cake. Serve warm or at room temperature.

Chocolate · Desserts · Fruit

Chocolate Tart With Glazed Berries

Recipe is in this issue of Paula Deen Magazine. It would be so easy to just open the pages and take a recipe from each page. This makes a beautiful July 4th dish. I truly love her recipes and they have never disappointed me.

1 pie crust (if using refrigerated pie crusts, you will only use 1 from the package of 2) At this season of life, when I get lazy I am hooked on the box mix of Betty Crocker pie crusts mix. Just adding water, it is flakier than the refrigerated and doesn’t taste as salty. Use half of the box mix if using box mix.

1 3/4 cup heavy whipping cream

1 (12 oz) package semisweet chocolate chips

1 large egg

1 egg yolk

1 teas vanilla

1/2 teas orange zest

1/8 teas kosher salt

3 tables raspberry preserves

1 cup fresh raspberries

1 cup fresh blueberries

Preheat oven to 350. Unroll pie crust and fit into a 10″ removable bottom tart pan, trimming off any excess dough from sides.

Prick crust with fork if you do not use pie crusts weights.

Bake for 15 min. Remove from oven and let cool completely. If you used the weights, you remove them and then bake crusts for about 5 more min to lightly brown the crusts.

Reduce oven temperature to 250.

In a medium saucepan, cook cream and chocolate over medium heat until chocolate is melted and mixture is smooth.

In a medium bowl, whisk together egg and next 4 ingredients. Pour chocolate mixture into egg mixture in a slow steady stream whisking constantly to avoid the egg cooking. Pour mixture into cooled pie crust.

Bake for 40-50 min at 250 or until center is set.(You might need to cover the top of the sides of the crust with foil to avoid over browning at this point.  Let cool completely on wire rack. Refrigerate until chilled. In a microwave safe bowl, heat preserves until melted. Gently stir berries into preserves until coated. Spoon berries over tart just before serving. Top with additional whipped cream if desired.