Category: Desserts

Breads · Breakfast · Cakes · Daily Thoughts · Desserts · Fruit · Uncategorized

Lemon Cream Cheese Crescent Ring

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Some sweet ladies came to our house for a brunch a couple of weeks ago. Because I had talked about sausage gravy over biscuits at water aerobic class, a couple of the ladies expressed a desire to have some, as they had never experienced this wonderful southern dish. While others in the class are talking about how this class is helping them feel better and building muscle strength, we are at the other end of the pool planning our sausage gravy biscuit brunch. One of the ladies said that she would bring some watermelon so we would have one healthy food item, while yet another said that she would bring a coffee cake. Well, this is the pastry she brought and everyone had a hissy (I’ve been dying to see that word)fit over it. We had such a grand time that morning. The night before, I got this great idea to type out questions to pass around the table and let everyone pick out one a the bowl was passed around. Here are some of the questions that got us talking and getting to know each other a little better. So before I post the recipe a little further down, why not think about having some ladies over that you would like to get to know and use this idea to start the conversation flowing. IT was a really nice morning and we had some really nice memory sharing among us.
What is one of your favorite summer vacations?
What is your favorite toppings to put on a hot dog?
Tell us about a memorable 4th of July
What color of the American flag best describes your personality?
A favorite summer food/drink
Which do you prefer, the beach or pool and why
Did you have a favorite swimming place to go growing up?
What time/place did you experience watching fireworks that is still a great memory?
Favorite flavor of homemade ice cream
Favorite thing to grill

Now for the great recipe that Patty was so kind to share. Thanks Patty for another reason that my bathing suit is tighter than before our breakfast
Crescent Ring:
3 oz cream cheese, softened to room temp
1/4 cup granulated sugar
1 tables fresh lemon juice
2 teas grated lemon peel
1 can 8 oz Pillsbury refrigerated Crescent Dough Sheet or 1 can (8 oz) Pillsbury refrigerated crescent dinner rolls
Glaze:
1/2 cup powdered sugar
2-3 teas milk

Heat oven to 350. Spray large cookie sheet with cooking spray. In small bowl, mix cream cheese, granulated sugar, lemon juice and peel with mixer on medium speed until blended.
Unroll dough sheet (if using the rolls, unroll dough and separate into 2 large rectangles) Overlap long sides to form 13×7″ rectangle; firmly press edges and perforations to seal.
Spread cream cheese mixture on rectangle to within 1/2′ of edges.
Starting with 1 long side of rectangle, roll up; pinch edge to seal
With seated knife, cut into 12 slices.
arrange slices on cookie sheet in a circle; over lapping slightly.
Bake 15-20 minutes or until golden brown. In a small bowl, mix glaze ingredients until thin enough to drizzle. Drizzle over warm crescent roll.

* (Because I love orange flavor also, I’m going to use orange juice/peel next time I make this)

appetizers · Breads · Chocolate · Daily Thoughts · Desserts · Uncategorized

Cooking With Ginger

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We have a young chef who comes into our community once a month who is absolutely wonderful. Not only does she bring us amazing recipes, but she is funny and just livens up the people who show up. You come away laughing and in such great moods, it is just a great class to attend. Last week she made 4 really good recipes of which I have already made one. It will be one of our staples from now on. Open Faced Caprese Sandwiches. She also gave us the recipe for Butterscotch Peanut bars, Watermelon-Feta-Basil Salad and a summer mixed drink which I will post tomorrow. But today I am posting the Caprese Sandwiches and Butterscotch Bars.
I bet when you read the title you thought this post would be all about recipes which included ginger. Fooled YA!

Caprese Sandwiches
1 Roma Tomato, sliced into four slices
2 tables chopped fresh basil (or more depending on how many slices of bread you are using)
Fresh Mozzarella log, sliced thinly
4 slices of Italian Bread or baguette
Balsamic Reduction *Found it at some Walmarts and also Trader Joes
Butter and Olive Oil

Preheat oven broiler or toaster oven
Gently spread olive oil or softened butter on one side of the bread. Place in oven to lightly toast.
On opposite side of buttered or oiled bread, with a pastry brush, place olive oil on the dry side of the bread that has not been toasted. Place tomato slices on top of bread. (If you are making more than 4 slices of bread, use another tomato)
Top with slices of mozzarella. Again, use enough slices to make however many slices you need.
Place bread onto baking sheet and place under broiler for 1-2 minutes until cheese is melted and starting to bubble.
Top with chopped basil and sprinkle with the balsamic reduction. You may want to sprinkle each slice with sea salt.

Butterscotch Peanut Bars
This quick and easy bar to make taste similar to a Pay Day candy bar.

Bar
1/2 cup butterscotch flavored baking chips
1/2 cup peanut butter
1/4 cup butter
1/2 cup salted Spanish peanuts or salted peanuts
1 1/2 cups miniature marshmallows

Glaze
1/4 cup milk or semi-sweet chocolate chips
2 teas shortening

Melt butterscotch chips, peanut butter and butter oven low heat in small saucepan, stirring constantly 3-5 minutes. Cool 5 minutes.
Stir in peanuts and marshmallows. Pour into a buttered 8″ square pan. Cover and place in fridge 30 min or until set.
Melt chocolate chips with shortening in a small saucepan or microwave until chips are melted. In 15 second intervals. Sir after each interval. Drizzle over the cooled bars and refrigerate until chocolate is set.
Cut into bars and keep covered in fridge.

Cakes · Daily Thoughts · Desserts · Uncategorized

Blue Ribbon Carrot Cake

Chocolate Castles1 Comment

I have made this cake twice in one week. The first time I made it was for a friends birthday and used some of the batter to make about 6 cupcakes so Randy and I could have some. Having a new neighbor next to us, 3 of the cupcakes went to her and so I got one and Randy had two. Well, I can tell you that just having one simply was enough to leave me with a craving for more carrot cake. This recipe was handed to me back in 2002 when, at a company picnic, Randy was talked into being in a dunking booth and all the employees bought tickets trying to dunk him. If you know Randy, you will know that the Penny loafer-Polo shirt wearing, brief case carrying man was not in “hog heaven” that day. But I walked away with this great recipe of a cake that one of the ladies from the office brought to the all day picnic.
Today there were 8 ladies at the house for a salad luncheon and since I had not yet satisfied the carrot cake craving, I decided to make it again. All I can tell you is that it always gets rave reviews and as several of the ladies and a couple of the husbands who were taken a piece said, “this is the best carrot cake” It is simple and wonderful.

2 1/2 cups flour
2 teas baking soda
1/2 teas salt
2 teas cinnamon (I added an extra one to make 3 teas total)
3 eggs, well beaten
3/4 cup canola oil
3/4 cup buttermilk
2 cups sugar
2 teas vanilla
1 (8 oz) can crushed pineapple, drained
2 cups grated carrots
1 (3 1/2 oz) can flaked coconut
1 cup finely chopped pecans (or walnuts)
1/3 cup orange juice

Combine flour, soda, salt, and cinnamon. Set aside.
Combine eggs, oil, buttermilk,sugar and vanilla. Beat until smooth.
Stir in flour mixture, pineapple, carrots, coconut and nuts.
Pour into well greased and floured 3 (9″) pans.
Bake at 350 for about 23-28 minutes or until cake tests done. If you use one 9×13 pan, remove enough batter to make about 4 cupcakes and bake for about 35-40 minutes or until cake tests done. Cupcakes will only need about 15 minutes to bake.

When cake is done, remove from oven and using a pastry brush, brush each layer with the orange juice allowing it to spread over each layer. Let cool for about 10 min and remove layers onto sheets of waxed paper or cooling rack.

Orange Cream Cheese Frosting
1 (1 lb) box of powdered sugar
1/2 cup butter, softened
1 (8 oz) softened cream cheese
1-2 tables orange juice concentrate (I bought orange juice concentrate and allowed to thaw so that it gave the frosting a stronger “orange” taste.

Combine the powdered sugar, butter and cream cheese and mix until well blended. Add the orange juice concentrate to make frosting a spreading consistency.

Divide the frosting between the 3 layers, saving enough to frost the top and sides of the cake. Sprinkle more very finely chopped pecans or walnuts over top of cake.

Cakes · Chocolate · Daily Thoughts · Desserts · Uncategorized

German Chocolate Sheet Cake

Chocolate Castles1 Comment

We are having friends over for dinner tonight and I know they are chocoholics so was wanting to make them something that I haven’t made them before. Looking through my old recipes, I came across this and since I had everything needed, it became the cake for dessert tonight. Whipped up some whipping cream to spoon over the top because, well, it has been several days since I have had whipped cream and a girl can only go so long without it. Taken from a Southern Living Magazine several years ago…

1 box of Duncan Hines German Chocolate Cake mix
1 large egg
2 large egg whites
1 3/4 cup water (I used milk)

Beat all above ingredients for 3 minutes and pour into a greased 15×10 jelly roll pan. Bake get 350 for about 15 min or until cake is done in center.

While cake is baking, combine the following:
1 (14 oz) can of Sweetened Condensed milk (eagle brand)
1/3 cup finely chopped pecans
1/3 cup coconut
2/3 cup semi-sweet chocolate chips (the recipe didn’t call for these but I added them and am so glad I did)

Stir eagle brand, coconut, pecans and chocolate chips and spread over cake when it comes out of oven and still hot. Spread evenly and broil on lowest rack in oven for about 2 minutes or until bubbly. You can add a frosting if desired but I just sprinkled over a homemade hot fudge topping over the top after cooling the cake for about 15 minutes.
Serve with ice cream or whipped cream or both.

Vanilla Cream Fruit Tart
Breakfast · Desserts · Fruit · Uncategorized

Vanilla Cream Fruit Tart

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Wow, this is delicious. Because I had ladies over this morning for Bible Study, it is so exciting to me to look for new things to make for them. When I ran across this Taste of Home, 2017 magazine the other day, the picture of the fruit grabbed my attention. I did vary it just a touch as I didn’t have pineapple juice in the house so just substituted orange juice. It was wonderful.

3/4 cup butter, softened
1/2 cup powdered sugar
1 1/2 cups flour
1 pkg (10-12 oz) white baking chips, melted and cooled
1/4 cup heavy whipping cream
1 pkg (8 oz) softened cream cheese

1/2 cup pineapple (or orange) juice
1/4 cup sugar
1 tables cornstarch
1/ teas lemon juice
1 1/2 to 2 cups fresh strawberries (I didn’t have strawberries I used blackberries)
1 cup fresh blueberries
1 cup fresh raspberries

Preheat oven to 300. Cream butter and powdered sugar until light and fluffy. Beat in flour. Mixture will be crumbly. Pat unto a lightly greased 12″ pizza pan.
Bake until lightly browned, 25-28 minutes. Cool
Beat melted chips and whipping cream until smooth. Beat in cream cheese until well combined. Spread cream cheese mixture over cooled crust. Place in fridge while making the topping.
In a small saucepan, combine fruit juice (pineapple or orange), granulated sugar, cornstarch and lemon juice. Bring to a boil, stirring constantly. Cook and stir until thickened, about 2 minutes. Cool.
Arrange all berries over cream cheese layer; brush with pineapple mixture. Refrigerated at least 1 hour before serving.

Cookies · Daily Thoughts · Desserts · Fruit · Uncategorized

Strawberry Bar Cookies

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This month is flying by. We have had friends from California visiting and so much going on that I have really been in a baking mood. There is a book series by Joanne Fluke called the Hannah Swenson Mysteries. They all have desserts in the title and each book centers around the Swenson sisters who run The Cookie Jar in a small town. These little mysteries are easy reading and have recipes at the end of most chapters. The current book I am reading is the Raspberry Danish Murder.

The recipes are absolutely great. Last night I made the recipe called Sweet & Salty Strawberry Bar Cookies. I substituted Apricot jam as I didn’t have any strawberry jam in the house and didn’t want to run to the store at 8 p.m. Trust me on this, they apricot was wonderful. Am going to make the Butterscotch Marshmallow Bar Cookies next. The ladies who had them this morning at our house loved the Apricot Bar Cookies. So if you are not in the mood for a murder mystery which centers around food, here is the recipe.

The Crust & Topping

2 cups salted butter
1 cup granulated sugar
1 1/2 cups powdered sugar
2 teas vanilla
4 cups all purpose flour

(I actually halved this recipe for last night in case it wasn’t what I thought it would be and it turned out really good.) So will make the full version next time.

Strawberry or (Apricot) Filling

11.75 oz jar strawberry topping or preserves ( used an 11.5 oz jar of apricot preserves and it was fine)
1 cup white chocolate or vanilla chips
2 tables whipping cream
1 tesas vanilla 2 teas sea or other salt (the coast ground kind (I didn’t even use the salt)

Spray a 9×13 pan with Pam.
Using a hand electric mixer, combine the softened butter, granulated sugar and powdered sugar. Beat on medium until mixture is light and creamy. Add the vanilla. Mix it in until well combined. Add the flour inhale-cup increments, beating at Low speed after each addition. Beat until mixture is well combined.
The dough will appear soft, that is how it should be.

Remove a generous cup of this dough and wrap it in Saran Wrap and place in fridge for about 30 minutes to chill. You will use this chilled dough to crumble on top of the preserves.

Using remaining dough, place in greased baking pan and using your fingertips, evenly spread in the pan, pressing all the way to the edges. Bake this crust in preheated 325 oven for about 20 minutes.

While crust is baking, take your preserves and empty them out in a microwave safe bowl. Add the vanilla chips and whipping cream to the preserves and cook in microwave for about 30 seconds. Stir mixture and place back in microwave in 20 second intervals to melt chips. When crust comes out of oven, allow to cool about 15 minutes before pouring the preserves over it. When chips are melted, add the vanilla and stir.

Pour the preserve mixture over the crust. Next sprinkle the salt over the fruit then Crumble the chilled dough over the preserves and place back in 325 degree oven. Bake for about 30 minutes or until the filling is bubbly and crust is golden brown.

Remove from oven and place pan on wire rack to cool completely. Do not cut until they are cool as the filling will need to set. Cut in brownie size pieces.

Chocolate · Daily Thoughts · Desserts · Uncategorized

Chocolate-Hazelnut Blondies

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Just received the new Paula Deen magazine and finally took time to sit and look through it. Am thrilled that I had Randy pick up a jar of Nutella a couple of weeks ago, for “just in case”. Well, “just in case” is here. Thanks again Paula for giving us a new way to use Nutella.

1 cup unsalted butter, melted and slightly cooled
1 cup firmly packed light brown sugar
1/2 cup granulated sugar
2 large eggs
1 1/2 teas vanilla
2 cups all purpose flour
1 1/2 teas baking powder
1 teas salt
1/3 cup Nutella chocolate-hazelnut spread

Preheat oven to 350. Line a 9″ square baking pan with foil, letting excess extend over sides of pan. spray foil with Pam with flour.

In a medium bowl, whisk together melted butter and sugars until smooth. Whisk in eggs and vanilla. In another bowl, whisk together the flour, baking powder and salt. Gradually whisk flour mixture into egg mixture just until combined. Spread batter in prepared pan.
Place Nutella in a small microwave safe bowl; cover and heat on high for 10 seconds. Stir until smooth. Drizzle Nutella in wide ribbons onto batter; swirl together with a knife, avoiding bottom and sides.
Bake until golden brown and test done by inserting wooden pick in center and comes out clean, about 20-25 minutes.
Let cool in pan for 10 minutes. using excess foil as handles, remove from pan and et cool completely on wire rack. Cut into 3″ squares and store in airtight container for up to 3 days.

Breads · Cakes · Daily Thoughts · Desserts · Uncategorized

Banana Cupcakes

Chocolate Castles5 Comments

This recipe is a repost from years ago. Each time it is served everyone comments about the moistness and lightness of the bread. From time to time I make it into a 9×13 cake or cupcakes and add chocolate frosting or cream cheese frosting. Because the kids are coming over tonight, I choose chocolate and I added mini chocolate chips to the batter. A little enticement to be sure they come back often. The recipe was given to me from a neighbor when living in Corpus Christi years ago in the 70’s. She was my wonderful neighbor from New York and very Italian. So many of the recipes that are still my favorite came from Cam Parsley. She was a wonderful cook and a wonderful friend. It is also included in the recipes in Princess On The Porch which is available from the chocolate castles blog site.

2 sticks of softened butter
1 1/2 cups sugar
2 eggs, room temperature
2 cups flour
1 teas baking soda
4 tables buttermilk
1 cup mashed ripe bananas
1 teas vanilla
1 cup finely chopped pecans (optional)

Preheat oven to 350.
Cream butter and sugar until well blended. Add eggs and beat for 2 minutes. This assures that the sugar is well dissolved.
Mix the flour and baking soda and stir together. Add to sugar-butter mixture alternately with the buttermilk. Mix well. Add mashed bananas and vanilla and mix well. If adding pecans, do so now, stirring just until blended. Pour into either 2 9″ round greased and floured cake pans, 2 greased loaf pans or into cupcake liners. Bake until bread just test done. Do not over back as you want a moist cake/bread. When cooled, either leave as just bread to use with jam and butter (yes more butter) or frost with chocolate or cream cheese frosting.

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Cakes · Chocolate · Daily Thoughts · Desserts · Uncategorized

Pioneer Woman Chocolate Sheet Cake

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Trying to figure out what I wanted to take to Super Bowl party, Randy ask me to make the Texas Chocolate Sheet cake. A couple of years ago, when I was looking on line for the recipe (yes, I was too lazy to go looking through all my cookbooks) I came across the Pioneer Woman’s recipe for the sheet cake. It was amazing to see how different tasting her recipe was from the one I had always made, but it was really so much better. It is lighter texture and seems like using the two sticks of butter instead of using half shortening and half butter, really made a better cake. So hats off to Lee Drummond for giving us a most wonderful chocolate sheet cake. Just google “Pioneer Woman chocolate sheet cake” and it pops right up. It is worth the couple of extra steps she gives.

Cakes · Chocolate · Daily Thoughts · Desserts · Uncategorized

Chocolate Mocha Cake

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It has been the first day I have had the chance to just sit and look through my new magazines. When I saw this recipe I got up and headed to the kitchen to make it. But….as I was walking to the kitchen, I began to remember the skillet apple pie that is on the blog and for some reason, I ended up making that tonight instead of this cake. Give us a couple of days to finish off the pie and I will make this cake. It sounds so good with coffee in it and it is a one layer cake so just perfect for 2 people (well actually would feed 4-6, but the way I cut slices, it will only feed us for two nights. Taken from Paula Deen magazine, get your butter out of the fridge and start your oven.

Makes 1 (8″) cake
1 1/4 cups firmly packed light brown sugar
1/2 cup unsalted butter, melted
2 large eggs, room temp
1 teas vanilla
1 cup flour
1/3 cup plus 1 teas dark cocoa (I use Rodelle)
1/2 teas kosher salt
1/2 teas baking soda
3/4 teas ground cinnamon, divided
1/2 cup hot brewed coffee
Creamy Coffee Frosting (Follows cake directions)

Preheat oven to 350. Spray an 8″ round cake pan with baking spray with flour; line bottom of pan with parchment paper. (I hardly ever use parchment and have no trouble getting cake out of pan)
In a large bowl, whisk together brown sugar and melted butter. whisk in eggs and vanilla until well combined.
in a medium bowl,sift together the four, 1/3 cup cocoa, salt, baking soda and 1/2 teas cinnamon. Stir flour mixture into butter mixture just until blended. Stir in coffee just until combined. Spread batter into prepared pan.
Bake until cake tests done, about 33-40 minutes. Let cool in pan for 10 minutes.Remove from pan, let cool completely on a wire rack.

Spread Creamy Coffee Frosting onto cake. Stir remaining 1 teas cocoa and remaining 1/4 teas cinnamon onto frosting. Cover and refrigerate for up to 3 days.

Frosting
Makes 2 cups
1/2 teas instant coffee granules
1/2 teas hot water
1/2 cup mascarpone cheese, softened
3/4 cup unsalted butter, softened
1/2 teas vanilla
1/4 kosher salt
2 1/2 cups powdered sugar

In a small bowl, stir together coffee and 1/2 teas hot water until dissolved.
In a large bowl, beat coffee mixture, mascarpone, butter, vanilla and salt with mixer on low speed until well mixed.
Reduce mixer speed to low and beat in powdered sugar until smooth and fluffy.
Top cake with frosting.