Category: Desserts

Cakes · Desserts · Fruit · Holiday Fare · Uncategorized

Raspberry Coconut Cake

Chocolate Castles2 Comments

What a gorgeous cake to complete your dessert buffet this Christmas Season.  Red and White in color and coconut and raspberry in flavor.

1 box Duncan Hines French Vanilla or White Cake mix

3 cups flaked coconut, divided

6 ssquares (1 oz ea) white baking chocolate

1/4 cup heavy whipping cream

3/4 cup seedless raspberry jam

1 cup (2 sticks ) butter, unsalted and softened

1 cup powdered sugar

Prepare cake batter according to package directions; fold in 2/3 cup coconut. Pour into two greased 9″ round baking pans. Bake at 350 for about 25 to 29 min or until cake tests done. Cool for 10 min before removing from an to wire racks to cool.

In a microwave safe bowl, combine white chocolate and cream. Microwave uncoveed on high for 1 min or until chocolate is almost melted. stir until smooth. Cool to room temp. In a small bowl, combine jam and 1 cup coconut. Spread over one cake layer; top with second layer.

In small mixing bowl, cream butter and powdered sugar until light and fluffy. Gradually beat in melted white chocolate mixture. When frosting is completely smooth, spread over cooled cake sides and top. Toast remaining coconut and sprinkle over top of cake.

 

Cookies · Desserts · Pies · Uncategorized

Pecan Pie Cookies

Chocolate Castles1 Comment

Perfect for the cookie exchanges which we all love to attend.

*Am using a mini cupcake pan for these

1/4 cup butter

1/2 cup powdered sugar

3 tables light corn syrup

3/4 cup finely chopped pecans

2 cups flour

1 teas baking powder

1 cup light brown sugar, packed

3/4  cup butter, softened

1 egg

1 teas vanilla

Melt 1/4 cup of butter in saucepan, and stir in powdered sugar and corn syrup until sugar isi dissolved.

Bring to a boil over medium heat, stirring often and stir in the peans utill well combined. Refrigerate the mixture for 30 min to chill.

Preheat oven to 350. Sift flour and baking powder togetehr in a bowl and set aside.

Beat brown sugar, 3/4 cup butter, egg and vanilla in large bowl with mixer. until creamy, about 2 min.

Gradually beat in the flour mixture until well mixed. Pinch off about 1 tables of dough and roll it into a ball. Press the dough into the bottom of an ungreased cupcake pan cup and use your thumb (or Thumbie if youhave one) to cuper the bottom and up the sides about 1/4 inch. Repeat with the rest of the dough. Fill each little crust with about 1 teas of the prepared pecan filling.

Bake in preheated oven untilthe cookie shells are lightly browned about 10 to 13 minutes. Let the cookie cool in the cupcake pan for 5 min and then remove to wire rack to finish cooling.

 

Desserts · Holiday Fare · Pies

Cranberry Custard Pie *Taken fom Food Newwork Magazine

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This has been such a busy week. Because there have been several days of gloomy rainy weather that makes you want to just bake (right? Doesn’t everyone feel like that? OK, maybe several of you feel like getting a book and just snuggling on the couch and reading, but without a chocolate chip cookie or piece of chocolate cake, what are you going to nibble on while reading?) Which leads me back to baking! Because cranberries just yell Christmas, this pie seemed perfect for decorating the Christmas dessert table, whether for family or company. And because I’m now turning over a new leaf and actually posting recipes that use bought pie crusts (OMGosh, did I really just say that? But reading now that even Paula, yes, even Paula has been spotted to give out recipes using bought pie crusts. All I can say is, “what is the world coming to? Never thought I would see the day. But here it Is folks: *Modified version of recipe found in FNM

FYI I just can’t do it, the bought pie crust, but did use a box of Betty Crocker Pie crusts mix that all you have to do is add water and roll out. (honestly, these are delicious pie crusts, much better and less salt that the refrigerated crusts)

1 (14 oz) box refrigerated pie dough, You will only use 1 of the 2 crusts. Save the 2nd one for another use.

2 tables flour plus more for dusting

2 large eggs

1 (12 oz) bag cranberries, slightly thawed if frozen

1 cup granulated sugar

1/2 teas finely grated lemon zest

2/3 cup heavy cream (no you cannot use Cool Whip, just because I am letting you use bought pie crusts doesn’t mean we are even going to discuss using Cool Whip)

Powdered sugar for dusting

Lay 1 pie crust in the bottom of a 9” pie plate. Preheat oven to 350. Bake the empty pie shell for about 12 minutes. Remove from oven and set aside.

Roughly chop the cranberries and combine with 3/4 cup granulated sugar and lemon zest in a large bowl. Spread in the cooled crust. Whish the 2 eggs, heavy cream, flour and remaining 1/4 cup granulated sugar in a bowl until smooth and pour over the cranberries.

Bake in the preheated 350 oven until filling is set and slightly puffed. About 45 to 50 minutes. Cover edges of pie crust, with foil, if they begin to brown too much. Transfer pie to a rack and allow to cool completely. Dust with powdered sugar

Desserts · Holiday Fare

Pie From Paula… Salted Caramel Pecan Pie

Chocolate Castles2 Comments

Is it any wonder why one item on my bucket lists is to meet Paula Deen? She continues to give out these great recipes that just make you drool when you read the ingredients. I don’t know if I will ever get to meet her, but will continue to make her recipes, just in case I do, I want to be able to tell her how many of her recipes became some of my favorites. This one is at the top of the list. Taken from my new Cooking with Paula magazine*

*2 cups sugar

1/2 cup water

1/2 cup light corn syrup

1/2 cup butter

1 cup heavy whipping cream

1 teas sea salt

1 pie crust (I have to deviate just a bit on this item) She calls for refrigerated pie crusts. If you don’t make your own, buy the box of Betty Crocker pie crust mix. It is $2.09 and makes two crusts. All you do is add water to the mix and roll out. It is really so simple and they are so much better than refrigerated. Trust me on this!

3 large eggs

2 cups pecan halves

In a large skillet, stir together sugar, 1/2 cup water and corn syrup. Cook, without stirring, over medium-high heat for 8 minutes.or until mixture turns a deep honey color. Immediately remove from heat, and stir in butter until melted. Gradually stir in cream and salt until mixture is smooth. Pour mixture into a medium bowl and let cool at room temperature for 30 minutes.

Preheat oven to 350.

On a lightly floured surface, roll crust to a 14: circle. Transfer crust to a 9″ pie place, pressing into bottom and up sides. Fold edges under and crimp as desired. Whisk eggs into cooled sugar mixture until well combined and stir in pecans. Pour pecan mixture into crust.

Bake for 45 to 55 minutes or until center is set. Let cool completely in pan on a wire rack. Cover and refrigerate for at least 4 hours.

Cakes · Chocolate · Desserts

German Chocolate Cheesecake

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This is a one-pan dessert that takes one of the best known desserts…cheesecakes, and makes in a simple, quick & great tasting dessert that you can add to any dessert table for the holidays!

Great made the night before for best flavor!

1 box (18 1/2 oz) Duncan Hines German Chocolate cake mix

2/3 cup shredded coconut

2/3 cup butter, softened

3 eggs, divided use

2 packages ( 8 oz each) cream cheese, softened

2 teas vanilla

3/4 cup sugar

Sour Cream Frosting

2 cups sour cream

1 tables vanilla

3/4 cup granulated sugar

Mix all 3 ingredients together before spreading over the cheesecake

Cheesecake:

Blend the cake mix, coconut, butter and 1 egg. Spread into bottom of an ungreased 9×13 baking pan. (I did lightly spray mine with Pam, just in case).

Beat softened cream cheese with remaining 2 eggs, vanilla and sugar until creamy and smooth. Spread over the cake mixture in pan and bake at 350 for about 30-35 min, or until middle is almost done, with a slight jiggle. Let cool for about 30 minutes and spread Sour Cream frosting over top of cake. Allow cake to cool further and place in refrigerator at least 8 hours before serving.

Desserts · Fruit

Country Apple Dessert

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Fall just says to me, “bake something with apples”. Going through a basket with recipes that had been torn out when we moved, I came across this quick easy recipe!

1 box (18 1/2 oz) yellow cake mix, with pudding

1/3 cup butter, softened

2 eggs, slightly beaten, divided use

1 can (21 oz) apple pie filling (be sure it is the apple pie filling and not just sliced apples!

1/3 cup light brown sugar, firmly packed

1/2 cup walnuts or pecans, copped

1 teas cinnamon (I think I will use about 2 teas)

1 cup sour cream

1 teas vanilla

Preheat oven to 350. In a large bow, combine cake mix, butter and 1 egg by hand or by using the low speed on a hand help mixer.

Place in a ungreased 9×13″ baking dish and using hand, press the mixture to form a bottom crust. Spread apple pie filling evenly over mixture.

Combine brown sugar, nuts and cinnamon and sprinkle over the apples. In a small bowl, blend the sour cream, egg and vanilla.

Spread over the sugar mixture.

Bake at 350 for about 45 minutes or until topping is golden. Serve warm or room temperature. Refrigerate leftovers.

Serves: 12

Cakes · Desserts · Fruit

Strawberry Pound Cake

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Isn’t it such a blessing that we never have to wait for summer for strawberries? Aren’t freezers just the best invention ever?

Because this recipe calls for frozen strawberries, you can make this gorgeous and delicious cake in the dead of winter, when you have reached your pumpkin and gingerbread limit.

2 packages (10 oz eac) frozen sweetened sliced strawberries, thawed

1 cup butter

2 cups sugar

4 eggs

3 cups all purpose flour

1 teas baking soda

1/2 teas baking powder

1/2 teas salt

2/3 cup buttermilk

1/2 cup chopped pecans, optional

1/4 teas strawberry extract (if you do not have this, you can use vanilla)

Strawberry Sauce

1 1/2 cups powdered sugar

1/2 cup sliced fresh strawberries (you can use frozen if unable to find fresh)

1/2 teas vanilla

1/4 teas strawberry extract (if you do not have this, just add another 1/4 teas vanilla)

1/2 cup butter

Drain strawberries, reserving 1/2 cup juice. Chop the berries; set juice and berries aside.

In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition.

Combine the dry ingredients; add to creamed mixture alternately with buttermilk and mix well. Stir in pecans, chopped berries and extract.

Pour into a greased and floured 10″ fluted tube pan. Bake at 325 for 1 1/4 hours or until cake tests done. Cool for 10 minutes and then remove from pan to a wire rack. (Mine only took a little over the hour)

Sauce:

In a small saucepan, combine the butter and reserved strawberry juice. Add the fresh sliced or frozen berries. Bring to a boil; cook and stir for 1 minute. Remove from heat and stir in extracts and powdered sugar and mix until no lumps remain from the sugar. Pour glaze over warm cake. 2015-09-23 14.31.48

*Taken from FaceBook

Chocolate · Desserts

Popping Pretzels

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2015-09-22 13.36.20

I know what you are thinking, “and she wonders why she keeps putting on the pounds”. But, trust me, these are an addiction that you will be grateful for. They take 5 minutes to make and you can make them for any holiday by just changing out the color of candy melts and M&M’s.

So far, I have not been able to find any Fall colored M&M’s yet, so just picked out the brown, yellow and orange ones from the bag I had. I posted these a couple of years ago and for some reason, did not make them last year. Probably because I knew if I did, I would be admitted to the 1800chocolatehoarders. But folks, this has been a tough year. Learning how to live in a house with a newly retired husband, well…let’s just say that I have earned every bite of chocolate I can get my hands on. It is so weird that I don’t even really like pretzels, but when you put chocolate on them, they become a whole new food group to me.

It has been so easy to convince myself that at least I’m not popping pills. Maybe after this, diet pills will be in my future, but will wait until the whole bag of pretzels and M&M’s are gone.

1 bag of waffle pretzels

1 bag of orange candy melts (Found mine at Michaels for $1.99)

M&M’s (any flavor you like, but the plain is what I used today)

Preheat oven to 225. On a baking sheet, place the waffle pretzels in a single layer. Place a candy melt in the center of each pretzel. Place in preheated oven for about 2 minutes. I take mine out just before the little tip of the candy melts goes flat. Have your M&M’s ready to place one in the center of each candy melt.

So perfect for those evenings of watching The Voice or Castle or sharing (yeah, right, like I’m going to actually give some away…I don’t think so) with a neighbor! Seriously, these are so great to take to parties or to your son and daughter-in-laws house when you babysit, because they never have any desserts in the house…oops did I say that out loud?

Cakes · Desserts · Fruit

Blueberry Buttermilk Bundt Cake

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Last night I wanted to do some baking before beginning an exercise class today, so when I saw this in a magazine, I knew that it was calling my name. So I made it. It is so light and refreshing that Randy and I both just kept going back for “just one more bite.”

Cake

2 sticks butter, at room temp

3 cups flour (plus 2 tables to sprinkle over the blueberries before adding them to the batter)

2 1/2 teas baking powder

1 1/4 teas salt

1 3/4 cup sugar

*2 tables lemon zest (optional)

1/4 cup vegetable oil

4 large eggs, at room temp

1 teas vanilla

3/4 cup buttermilk

2 cups fresh blueberries (about 2 pint)

*I added 2 tables fresh lemon zest to the batter before baking

For the Glaze

Whisk 1 table softened butter with 2 cups powdered sugar, 2 tables corn syrup and 2 teas fresh squeezed lemon juice. Add milk, 1 table at a time until it is of spreading consistency. I added 1 table fresh lemon zest. When cake is cooled, drizzle glaze over cake allowing to run down the sides of cake.

Preheat oven to 350. Grease and flour a 12 cup bundt cake pan.

Whisk the 3 cups of flour with the salt and baking powder. In a separate bowl, beat 2 sticks butter with the sugar and oil with mixer on medium until fluffy, about 5 minutes. Turn mixer speed to low and beat in the eggs, one at a time, then mix in vanilla.

Add about 1/3 of the flour mixture and half of the buttermilk. Beat, scraping sides down as necessary. Add another 1/3 of the flour mixture and the remaining buttermilk. Mix just until combined. Add the remaining flour mixture by stirring it in. You do not want to overmix.

Toss the blueberries with the 2 tables of flour in  a bowl. By hand, stir in the blueberries into mixture, just until incorporated. I used a spatula. Pour batter into prepared pan and bake about 1 hour, or until cake tests done. When cake is done, allow to sit in pan about 10 minutes and then turn out onto serving platter. Allow to sit about 30 minutes then drizzle glaze over the top.

Garnish with fresh berries if desired.2015-09-08 08.20.24

Cakes · Desserts

Southern Pecan Praline Cake

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Taken from Southern Living Magazine:

Cake

1 cup unsalted butter, softened

1 1/2 cups granulated sugar

1 cup light brown sugar,firmly packed

4 large eggs, room temp

3 cups flour

1 1/2 teas baking powder

1/4 teas baking soda

1/2 teas salt

1 cup milk

2 teas vanilla

Praline Frosting

3/4 cup unsalted butter

1 cup granulated sugar

1/2 cup light brown sugar, firmly packed

4 large egg yolks

1 large can (12 oz) evaporated milk

2 teas vanilla

2 cups chopped pecans

Cake

Grease and flour 3 (9″) cake pans and preheat oven to 350. Cream the butter with both the granulated sugar and brown sugar until very light and fluffy, then add the eggs, one at a time, beating well after each addition.

Sift the flour with the baking powder, baking soda and salt. Add to the sugar batter alternately with the milk, beginning and ending with the dry mixture. Stir in the vanilla.

Divide the batter evenly between the prepared pans and bake in the center of your preheated oven about 20-25 minutes or until cake tests done. Cool layers in their pans for 10 min, then loosen and turn out layers directly onto racks for cooling. Cool layers thoroughly before frosting.

For the frosting:

Melt the butter in a large saucepan over medium heat. Remove from heat and stir in both sugars. Sugars will NOT dissolve. (they will dissolve in the final cooking stage)

In a separate bowl, whisk the egg yolks with the evaporated milk until smooth, then whisk this mixture into the saucepan with the sugar mixture. Return saucepan to a medium heat setting and cook, whisking constantly, until mixture is thick, shiny and caramel-like, about 15-20 minutes. This is when the sugars will dissolve.  Remove from heat. Stir in vanilla and pecans. Cool frosting to a good spreading consistency which will be about 30 minutes. Spread evenly between cooled cake layers and over top and sides of cake.