Category: Desserts

Cakes · Chocolate · Desserts · Fruit

Chocolate Cherry Creme Cake

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Last weekend had me making several cherry pies to help celebrate our son, Cameron’s 30th. He is a cherry pie addict. I guess I had really never noticed recipes on the backs of Oregon Fruit Product Pitted dark sweet cherries in heavy syrup but for some reason, last Saturday I did. This recipe was written on the back of the label. I never thought I would be able to say that I didn’t have cream cheese in my fridge, ready to bake in an instant, but today, I have no cream cheese. As soon as I can get to the store, I am making this cake. I might even add a little hot fudge to the individual pieces when serving.

1 Duncan Hines Chocolate Cake Mix, baked according to directions on box for 9×13 using the eggs, oil and water.

1 (8 oz) cream cheese, softened

1 can (14 oz) sweetened condensed milk (Eagle Brand)

1/3 cup lemon juice

1 teas vanilla or almond extract

2 cans Oregon Dark Sweet Pitted Cherries, drained, reserve syrup

1/4 cup cornstarch

1/2 cup sugar

Preheat oven to 350. Prepare cake according to directions on box and pour into prepared and greased 9×13″ pan. Bake as directed on box. Let cake cool completely. Make cream cheese filling.

Cream Cheese Filling

In small bowl, beat the cream cheese until fluffy. Beat in Eagle Brand milk until smooth. Stir in lemon juice and extract. Spread on cooled cake, leaving an edge of the dark cake showing all around for a nice presentation. Refrigerate until set.

Topping:

Drain cherries, reserving syrup. In small saucepan, combine syrup from cherries, cornstarch and sugar. Mix until smooth. Heat and stir over medium heat until thickened. Remove from heat and stir in the cherries. Let cool. with a small spoon, arrange the cherries only on top of the cake. Do not use the thickened syrup, only what stays on the cherries. Keep cake in fridge. When serving, use syrup to spoon over individual pieces and top with whipped whipping cream if desired.

Cakes · Chocolate · Daily Thoughts · Desserts

Sweet & Salty Caramel-Chocolate Cupcakes

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On our last trip out to California a couple of weeks ago, some friends and I celebrated a good friend’s birthday at a well-known restaurant in downtown Pasadena called, La Orange, where they have platters of the best(and free, which I know you are suppose to only take one, but since I don’t live there anymore and if they kick me out, well,) chocolate chip cookies that have sea salt sprinkled on top. So I candidly kept making excuses to pass the front door and took a cookie each trip I made. I told the hostess I was just going to go look outside to see if any more of our party had arrived., I wonder if she noticed that as soon as the platter was empty, I didn’t come to see If any more friends would be arriving? All that to say that I have come to love the flavor of salt on desserts. When I saw these cupcakes, I knew that they would be awesome. When my son comes over and teaches me how to download pics from my new Note 3 to my computer will post a picture. These cupcakes have a simple homemade caramel sauce that can ben made up to 2 weeks before so when you have a minute, whip the filling up so when you are ready to make the cupcakes, the filling will be ready for you to use.

*If you are in a time crunch make a box of Duncan Hines Fudge cupcakes because with the homemade filling and frosting, no one will guess the cupcakes are from a box. I do this sometimes and just substitute milk for the water the directions call for, and add about 1/4 cup sugar to the boxed mix before mixing.

Cupcakes

1 cup butter

1 1/4 cups unsweetened cocoa

3 cups sugar

3 large eggs

1 tables vanilla

2 3/4 cup flour

2 teas baking soda

1 teas salt

1 1/2 cups buttermilk

1 1/2 cups boiling water

Salted Caramel Filling:

2 cups sugar

1/2 cup water

2 tables light corn syrup

1 cup heavy whipping cream

1/4 cup butter

1 tables sea salt

Chocolate Buttercream Frosting:

3 (4 oz) boxes semisweet chocolate, chopped

1/2 cup heavy whipping cream

1 1/2 cups butter, softened

6 cups powdered sugar

Preheat oven to 350. Line 3 (12 cup) muffin pans with paper liners.

In a medium bowl, whisk together the melted butter and cocoa powder until smooth. Set aside.

In a large bowl, beat sugar, eggs and vanilla with mixer at medium speed until fluffy. Gradually beat in butter mixture.

In a medium bowl, c.

Combine flour, baking soda and salt. Gradually add flour mixture to sugar mixture with buttermilk, beginning and ending with the flour mixture; beating until just combined after each addition.

Spoon Salted Caramel filling into a squeeze bottle with a long narrow tip. Insert tip of squeeze bottle into center of each cupcake and allow about 1 teas caramel to fill center of each cupcake.

Spread or pipe frosting over cooled filled cupcakes.

Frosting:

In a small saucepan cook chocolate and cream over low heat, stirring constantly until chocolate is melted and mixture is smooth. Remove from heat and let cool for 30 minutes.

In a large bowl, beat butter with mixer on medium speed with the chocolate mixture until smooth. Gradually add the powdered sugar and mix until combined and smooth. Frost cupcakes immediately.

Pour batter into prepared muffin cups, filling 3/4 full. Bake for about 15 minutes or until cupcakes tests done in center. Remove from pans and cool completely

Cakes · Chocolate · Desserts

Peanut Butter Candy Cheesecake

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It is so strange that as a child I really didn’t like peanut butter. My mom didn’t like it and I’m sure I probably heard her talk about how awful it was so never even tried it. During one of my pregnancies I developed a love for peanut butter. The older I get the more I enjoy anything made with peanut butter. When I saw this recipe I knew that it would be made the next time we have people over.

Taken from All American Amazing Cakes:

Crust:

1 1/2 cups crushed chocolate graham crackers

1/4 cup granulated sugar

5 tables tables butter, melted

Filling:

4 (8 oz) packages cream cheese, softened

1 3/4  cups firmly packed brown sugar

1 cup creamy peanut butter

3 large eggs

2 egg yolks

1/2 cup heavy whipping cream

1 teas vanilla

10 fun-size (I get these at Walmart, I think you get either 8 or 10 for a dollar) chocolate covered crispy peanut buttery candy bars like Butterfinger, chopped

Garnish: crushed Butterfingers

Preheat oven to 300.

To prepare crust in a small bowl combine crushed graham crackers and sugar. Add melted butter, stirring to combine. Press mixture into bottom and 1″ up the sides of a 10″ spring from pan. Bake for 6 min. Let cool completely.

For filling, in a large bowl and beat the cream cheese, brown sugar and peanut butter with mixer until very creamy. Add eggs and egg yolks, one at a time beating just until combined before adding the next egg. Stir in cream, vanilla and chopped candy. Spoon batter into cooled crust.

Bake for 1 hour and 15 min. Turn oven off and leave cake in oven with door closed for 1 hour. Remove from oven and let cheesecake cool completely. Then cover and chill for at least 4 to 6 hours before serving. Garnish with more whipped whipping cream and crushed candy bars.

Chocolate · Cookies · Desserts

Chocolate Caramel Thumbprints

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Before leaving Phoenix last Saturday, we stopped at a place called Kneaders to grab a bite, and a sack of cookies, just in case something should happen and we were trapped in the desert for a couple of hours with no chocolate in the car. The chocolate caramel cookie with sea salt called my name and I gladly took one with me. Whoa….a great deep chocolate flavor with melted caramel sprinkled with crushed pecans and sea salt. Why had I not tasted it before leaving the parking lot to where I would have known to buy 2 dozen of them to get us through the desert. I savored each and every bite. I told Randy how great it was, but I was not about to offer him a taste. I wanted the whole cookie to myself. (I reasoned that if he would have wanted one, he should have bought it instead of the boring oatmeal cookie)

Immediately after arriving at home, I began a search for a deep chocolate cookie that I could combine with caramel and sea salt with pecans. Am making them this time using Hershey’s Caramel-filled kisses, but next time I will use Kraft Caramels which I will cut each on in two and place in the indention when the cookies come out of the oven. By George, I think we have it. I found in my Holiday Cookies a deep chocolate thumbprint that I will use as a base…here is the recipe:

1 1/2 cups flour

1/2 cup unsweetened cocoa powder

1/2 teas baking powder

1/4 teas salt

1 cup butter, softened

3/4 cup sugar

1 teas vanilla

1 egg yolk

bag of Hershey’s Caramel-filled kisses (Have them unwrapped and ready to place on hot cookie)

Sea Salt

Preheat oven to 325. Combine flour, cocoa, baking powder and salt in medium bowl.. Set aside.

Combine the butter, sugar and vanilla in a bowl. Mix at medium speed with mixer until creamy. Add the egg yolk and mix until well blended.

Reduce mixer speed to low and add flour mixture. When flour is completely mixed in with butter mixture, shape dough into 1″ balls.

Place 2″ apart on ungreased cookie sheets. Make indention with Thumbie (which can be purchased from Chocolate Castles for $5 plus s&h) or finger (which will get cookie dough under your fingernails, which in turn will make you wish you had ordered a Thumbie)

Bake in preheated oven 10-11 minutes. Remove from oven and place a caramel kiss in center of indention immediately. As the kiss begins to melt, sprinkle with sea salt and crushed pecans.

Makes approximately 3 dozen

 

Desserts · Fruit

Cherry Pie

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We are  here visiting friends here in LA LA land where Randy is getting treated to his favorite cherry pie. The friends house where we stay is home to her famous cherry pie. Last night, Bonnie went to the kitchen to make the pie so we would have it for dessert tonight so I followed her into the kitchen to see what her secret was. I learned that she uses tapioca instead of cornstarch to thicken. So now I have the secret ingredient which I will share with you. It makes so much difference. Between the 4 of us, in the past, we have just cut it into 4 slices and have eaten the whole pie in one sitting. It is that good. Thanks Bonnie and Arnie for the great meals, the hospitality and especially the pie. Randy is exited that he is getting his fruit for the month tonight as he downs the cherry pie.

2 cans cherries (not cherry pie filling), drained, reserving juice

1 teas almond extract

1 1/2 cups sugar

3 tables tapioca pearls

1/3 cup of the cherry juice from can

2 unbaked pie crusts (she uses the Box of Betty Crocker pie crusts which I have started using. Great pie crusts. Much better than the frozen ones. Flakier and has more flavor.  Follow directions on the box for using two crusts.

In a large bowl, combine the cherries, tapioca and sugar. Stir until well combined. Stir in almond extract. (tapioca pearls will dissolve when pie is baking)

Pour the cherry juice in and stir before pouring into unbaked pie shell. Top with top unbaked pie crust. Bake in preheated 400 degree oven for about 45 minutes or until crust is golden brown.

Thanks Bonnie and Arnie for your friendship, hospitality, and especially the cherry pie.

*She sprinkled a little granulated sugar over the top crust before baking, It makes it so good. 

Cakes · Chocolate · Desserts

Chocolate Peanut Butter Cake

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We are traveling again back to California to see friends, stopping at our kids home in Phoenix, AZ.  As soon as we walked in the door my SIL(son-in-law) met me with,”when are you going to bake and what are you going to bake?” I bypassed him to grab my sweet grandchildren and trying to sit and catch up on their latest episodes of Spongebob, SIL walks over to tell me he had the oven ready for baking. I have been in their house for 10 min, but know that if I’m going to get a minute to sit with my babies, I’m going to have to go bake something if for no other reason than to stuff it in SIL’s mouth. When I discover that their brown sugar is as hard as a piece of iron and there is no flour or granulated sugar in the house, I quickly pull out a chocolate cake mix. 

Realizing that I need to bake something quick and something that will hopefully enable SIL from making any more demands, I remembered that the kids always have peanut butter in the house so I throw Noah off my lap (anything for SIL to keep him happy as we told him that since he got Jodi on discount (she was, after all, over 25)she could not be returned thus, making it necessary for us to keep him happy so we don’t open our front door one morning and find Jodi standing there with 3 little hellions, oops I mean precious little grandchildren waiting on our front porch! So off the couch and into the kitchen! I made the chocolate cake according to directions for the 2 layer cake! After the layers are cooled I sliced them in half horizontally making 4 layers! Setting layers aside mix up the following:
2 cups powdered sugar
1/2 stick butter
1 cup of peanut butter
1/4 cream or half and half ( 1 tables at a time)
Mix these ingredients until well blended. Spread between the layers but not on top ( making 3 layers of peanut butter filling). Frost top and sides with chocolate frosting:
1 1 lb box of powdered sugar
1 stick softened butter
3/4 cup cocoa
1 teas vanilla
Cream to make desired spreading consistency
Mix all frosting ingredients together and mix until all limos are gone and mixture is well blended. Spread over sides and top of cake. Store in fridge until ready to serve.

Cakes · Desserts

Yogurt Cake

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Taken from Gourmet 2009, this cake has to be healthy because of all the Yogurt! Refreshing, light with just a hint of sweetness. Since I got the recipe out of the gourmet magazine I thought I had better make the description sounds a little bit gourmet! 

Cake

3 cups sifted cake flour (not self rising) * shift before measuring

2 teas baking powder

1 teas baking soda

1/2 teas salt

2 sticks unsalted butter softened

2 cups sugar

2 teaspoons vanilla extract

3 large eggs warmed in shell and Warmwater for 10 minutes

2 cups well stirred plain whole milk yogurt not Greeks style at room temperature for 30 min.

Frosting

3 cups powdered sugar

3 table light corn syrup

1/2 cup heavy cream

1/2 teas vanilla 

Cake

preheat oven to 350° butter a 9×13 pan;  

then line bottom with parchment paper and butter parchment.

dust with flour knocking out excess.

sit together cake flour, baking powder, baking soda, and salt.

beat butter, sugar, and vanilla with mixer at high-speed until pale and fluffy, 3 to 5 minutes.

Beat in eggs one at a time at medium speed. At low speed makes in flour mixture and three batches, 

alternating with yogurt beginning and ending with flour mixture and mixing until just combined.

spread batter evenly into pan and rap  pan on the counter to eliminate air bubbles.

bake until cake pulls  away from pan and test done when pic is inserted in center and comes out clean;about 35 to 45 minutes.

cool in pan about 10 minutes then run a knife around edge and invert onto a rack and discard parchment. Call completely about one hour.

frosting

sift together powdered sugar, corn syrup, cream, and vanilla until smooth.

place cake on platter and poor icing over-the-top, allowing the icing to drop over the side.

allow to sit for 15 minutes before cutting

 

 

 

 

 

 

 

 

Chocolate · Cookies · Desserts

Southern Chocolate Pecan Cheesecake Bars

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Yum…these are addicting and as I am thrilled that Paula Deen announced her 20-City Tour yesterday, I thought I would post a recipe that I found in her Chocolate Celebration special edition magazine, to welcome her back.

Makes 2 doz bars
1 1/2 cups flour
1 1/2 cups firmly packed brown sugar, divided
1/2 cup butter
2 cups finely chopped pecans, divided
2 (8oz) bars cream cheese, softened
1/2 cup sugar
4 large eggs, divided
4 (1 oz) squares semi-sweet chocolate, melted and cooled
2 teas vanilla
1/2 cup light corn syrup
1/3 cup butter, melted
Preheat oven to 350. Line a 9×13″ baking pan with heavy-duty aluminum foil. Lightly grease the foil.
In medium bowl, combine the flour and 3/4 cup brown sugar. Cut in butter (the 1/2 cup), with a pastry blender until mixture is crumbly. Stir in 1/3 cup chopped pecans.
Press mixture into bottom of prepared pan. Bake for 10 minutes.
In medium bowl, combine cream cheese and sugar; beat on medium speed with mixer until smooth. Add 1 egg, beating until combined. Stir in melted chocolate and vanilla until smooth; pour over prepared crust.
Bake for 15 minutes; remove from oven and cool 10 minutes.
In another medium bowl, whisk together 3/4 cup brown sugar, corn syrup, 1/3 cup melted butter and remaining 3 eggs. Stir in remaining 1 1/2 cups pecans. Pour oven cream cheese mixture.
Bake for 40-45 minutes or until center is set. Let cool in pan completely before cutting into bars.

Cakes · Desserts · Holiday Fare

Mini Macaroon Cupcakes

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Looking through a Land o Lakes Holiday cookbook, I found these little gems which I will bake to take Thursday. They are just perfect for the Springtime brunch/lunches. Since Easter is Sunday, I will be using a little colored coconut to sprinkle on the top.

Cupcake Batter:

1 3/4 cup sugar

3/4 cup softened  Land o Lakes butter

1 (3 oz) package of cream cheese, room temperature

1/4 cup milk

3 eggs at room temp

1 teas vanilla

1 1/2 cups all purpose flour

1 cup sweetened coconut

Frosting:

1/3 cup butter, softened

4 oz white chocolate, melted, cooled slightly

3 cups powdered sugar

3 to 4 tables Land O Lakes half & half

3/4 cup sweetened coconut (I will tint mine light pink)

White edible glitter or sparkling decorator sugar

Heat oven to 350. Place mini paper baking cup liners into 48 mini-muffin pan cups; set aside.

Combine sugar, 3/4 butter and cream cheese in a large bowl; beat at medium speed until creamy. Add milk, eggs and vanilla. Continue beating until well mixed. Stir in flour and1 cup coconut. Spoon batter into prepared pan cups. Bake for abut 13-17 minutes, depending on your oven, until toothpick inserted in middle comes out clean.

Cool 5 -10 minutes on cooling rack.

Meanwhile, combine butter and white chocolate; mix well. Add powdered sugar and half & half, 1 tables at a time until desired spreading consistency.  Since I like the flavor of almond, I add 1 teas almond extract to the frosting. Frost cooled cupcakes by piping on frosting and then sprinkling a little coconut on top with the decorator sugar.

 

 

 

Breads · Chocolate · Desserts

Cherry Almond Biscotti

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2 c flour

1 teas baking powder

1/4 teas baking soda

1/4 teas salt

1 cup sugar

4 tables unsalted butter

2 large eggs

1 teas vanilla

1/4 teas almond extract (I actually like to use 1/2 teas vanilla and 3/4 teas almond extract)

1 cup almonds, finely chopped

1/3 cup sugar (sugar crystal course)

1 cup dried cherries, slightly chopped

Preheat oven to 350. Place parchment paper on large baking sheet. In a medium bowl, whisk flour, baking powder, baking soda and salt; set aside.

Crack and place eggs in a small bowl. Add vanilla and almond extract. In a large bowl, beat softened butter and sugar together with mixer for 3-4 minutes. Beat in eggs with extracts one at a time until well incorporated, about 30 seconds. Scrap down sides of bowl as needed.

Reduce the mixer speed to low (very important0 and slowly mix in flour mixture until just combined, about 30 seconds. Stir in chopped almond and chopped cherries and incorporated any remaining flour on sides of bowl.

Using floured hands, split the dough in half. On the parchment paper lined baking sheets, press each half of dough into two logs 12-13 inches long and about 3 inches wide. Place logs about 3″ apart. Sprinkle with course sugar crystals and lightly press into loaf.

Bake until the loaves are golden brown and just beginning to crack on top (about 30 minutes). Rotate the baking sheet halfway through baking.

Remove loaves from oven and place the baking sheet on a wire rack to cool for 10 minutes. Lower oven temp to 325.

Place the loaf on a cutting board and slice each loaf into 3/4″ thick slices using a serrated knife. Lay the slices cut side down about 1/2″ apart on baking sheet.

Bake 12-14 minutes and then turn the slices over and bake another 12-14 min until slices are crisp and golden brown. Transfer the biscotti to a wire rack to cool completely.

OPTIONAL:

Prepare after biscotti has cooled. In a small saucepan, stir 6 oz semi-sweet chocolate chips or white chocolate chips with 1 tables shortening until melted.

Dip bottom edge of each cookie into the melted chocolate or drizzle the chocolate over one side of the biscotti. Let stand to set.