Category: Desserts

Chocolate · Cookies · Daily Thoughts · Desserts · Uncategorized

Chocolate Chip Cookie Brittle

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Something else to get addicted to, as if I didn’t have enough already. Thank you Patti for sharing with us and for introducing me to something else that I will now have to keep locked up, after making it. This will be so great to have on hand for all the company that will be coming during the Fall. (as if there will be any left when they get here)

Taken from Pinterest (Fivehearthome.com) after finding out that this is a recipe I can’t live without and Patti told me where to find it.

1 1/2 cups flour
1 teas baking powder
1/4 teas baking soda
1/4 teas salt
2 sticks (1 cup) butter, melted and slightly cooled
1/2 cup sugar
1/3 cup firmly packed light brown sugar
1 teas pure vanilla
1 cup semi-sweet chocolate chips
1 cup chopped pecans, toasted
1/2 cup sweetened flaked coconut, toasted

Instructions
Preheat oven to 350. Grease a large jellyroll or cookie sheet with butter.
In a medium bowl, whisk together flour, baking soda, baking powder and salt.
In a large bowl, mix melted butter, sugar, brown sugar and vanilla until incorporated. Slowly stir in flour mixture until blended. Stir in chocolate chips, pecans and coconut. The dough will be crumbly.
Press dough onto prepared pan in an even layer, forming a rough rectangle approximately 10″ wide and 15″ long. Bake for 19 minutes or until the cookie is golden brown and seems crisp. Set pan on a wire rack and allow to cool completely before breaking slab into irregular pieces. Stop in an airtight container. Would show you a picture of it but I already ate all of what she brought over. You can see Pictures on Pinterest.

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

Browned Butter Banana Bread

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Is there anything that doesn’t taste better than browned butter? I remember the first time I tasted it. So much added nutty flavor and such an addition to already wonderful butter flavor. The praline frosting that is on the blog, which is made with browned butter is still one of my favorites. So when I saw this in an old magazine from Paula Deen, I instantly knew what I was going to bake next when the new bananas ripened.

3/4 cup butter
3/4 cup firmly packed brown sugar
2 large eggs
2 cups cake flour, sifted
1 teas baking powder
1 teas baking soda
1/2 teas salt
1 1/4 cups mashed banana (about 3 medium)
1/4 cup buttermilk
2 teas rum extract (extra, so since I don’t like rum flavor, will use vanilla)
1/2 cup chopped walnuts or pecans

In a small saucepan, melt butter over medium heat. Cook, stirring occasionally, until butter begins to foam. Continue cooking, without stirring, until butter is golden brown and has a nutty aroma. Strain through a fine mesh sieve into a small bowl, discarding any remaining solids. Let cool to room temp, then refrigerate for 30 minutes or until butter has solidified but is not cold.
Preheat oven to 325. Spray a 10×5″ loaf pan with Pam baking spray with flour.

In a large bowl, beat butter and brown sugar with mixer on medium until fluffy. Add eggs, one at a time, beating well after each addition.
In a medium bowl, sift together the flour and next 3 ingredients. In a small bowl, whisk together banana, buttermilk, and extract. Add flour mixture to butter mixture alternately with banana mixture, beginning and ending with flour mixture. Beat just until combined after each addition. Stir in nuts, if using them. Spoon batter into prepared pan.
Bake for 45-50 minutes or until bread tests done. Let cool in pan for 10 minutes. Remove from pan and let cool completely on a wire rack.
Stor in airtight container for up to 3 days or wrap tightly and place in plastic bag to freeze up to 3 months.

Breads · Breakfast · Daily Thoughts · Desserts · Uncategorized

Apple Fritters

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On the back of some of my cooking magazines, come these lovely little recipes from Sevierville, TX, advertising Applewood Farmhouse Restaurant This little gem is perfect for those mornings or late evenings when you don’t want to get back out of the house, but a donut sounds really good with a cup of tea or coffee. Simple and quick, this will not disappoint.
1 cup milk
1 egg, beaten
4 tables butter, melted
1/4 cup sugar
1/2 teas salt
1 orange rind with juice
1 cup apples, peeled and finely chopped
2 teas baking powder
1 teas vanilla

Combine ingredients and mix well.
Drop 1 tablespoon at a time into 350 oil until brown and cooked in the middle, Drain and sprinkle with cinnamon sugar or powdered sugar.

Cakes · Daily Thoughts · Desserts · Holiday Fare · Pies · Uncategorized

Paula Deen Ooey Gooey Pumpkin Butter Cake

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Yesterday, Peter Pumpkin began bringing in boxes of Fall Decorations. Of course, all I could think about was Pumpkin Cakes, Pumpkin Pies and Pumpkin Lattes. So I got the cream cheese out of the fridge and took out a can of pumpkin and remembered the recipe I had seen in Paula Deens cookbook and after making it, decided that this will be one of our “go to” recipes during this upcoming Fall Season. Thanks again, Paula for all the yumminess you have given to us! We owe our growing waist lines and added pounds to you, but very thankful for you sharing your love of great cooking with us.

Combine for Bottom Crust:

1 Duncan Hines Yellow Cake Mix
1 egg
1 (8 oz) stick unsalted butter, melted

Stir until all ingredients are combined. Press dough into bottom of a lightly greased 9×13″ baking pan.

Combine
1 can pumpkin puree
1 (8 oz) softened cream cheese
3 eggs
1 (8 oz) stick unsalted butter, melted and cooled a little
2 teas vanilla
1 teas cinnamon
1 teas pumpkin pie spice seasoning
1 (1 lb) box powdered sugar

Combine the pumpkin and cream cheese and beat until smooth. Add the 3 eggs, the 1 stick of melted (cooled) butter and vanilla. Beat until combined. Add the powdered sugar, cinnamon and pumpkin pie seasonings and mix well.
Pour over cake mix batter. Bake in preheated 350 degree oven for 40-50 minutes. Make sure not to over bake as the center should be a little gooey. Cool before serving.
Sprinkle with powdered sugar or top with whipped cream.

Cakes · Chocolate · Daily Thoughts · Desserts · Uncategorized

Ice Cream Cake

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IMG_5829August…ice cream month! So to celebrate that special time, I made an ice cream cake for bunco tonight. It is so simple, yet so flavorful and yummy! Layers of Klondike bars, intermingled with caramel, hot fudge, and Cool Whip.

4 packages of Klondike bars, (the flavors are up to you, but I use the double chocolate and original ones)

1 pint of cookie dough ice cream (or another flavor if you prefer)

1 (16 oz) container of Cool Whip

1 (8 oz) container of Cool Whip

Jar of Hot fudge
jar or salted Caramel

4 sugar cones, broken up into pieces

Maraschino Cherries for topping

Using a deep dish 9×13″ casserole, unwrap 6 Klondike Bars and place them in bottom of dish. Either cut up about 2 more Klondike bars or fill in with some of the pint of cookie dough ice cream to fill in spaces. Microwave (took about 20 seconds) the caramel sauce until you can Drizzle caramel sauce over this layer of ice cream. Cover with the 8 oz of Cool Whip. You will then need a little of the 12 oz container of Cool Whip to completely cover the bars. Then place more of the Klondike Bars to make a second layer. Fill in with cut up Klondike bars or more of the pint of ice cream. Microwave (about 15-20 seconds) the hot fudge until you can drizzle it over the ice cream bars.Finish filling in any empty spots with the cut up Klondike bars or the rest of the pint of ice cream so that you have no empty spaces left. Cover with the rest of the Cool Whip. Top the Cool Whip with drizzling more of the caramel and hot fudge. Crush up 3-4 sugar cones and spread over the top of cake and then top this with maraschino cherries! Cover and freeze until needed. You might want to take the cake out of the freezer about 10 minutes before serving to soften it a bit before cutting.
Makes 12-15 pieces.

Cakes · Chocolate · Daily Thoughts · Desserts · Uncategorized

Tuxedo Cake

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IMG_5814
We are having company this evening after going out to eat. When I was thinking about what I might bake, this cake came to mind, as it is really one of my favorite cakes. I know I say that about every cake, but really, this is one of my most favorite. It has chocolate frosting, almond flavored vanilla frosting and a gooey chocolate ganache topping that just tops it off beautifully.
All you need to do is make one Duncan Hines Chocolate Fudge Cake mix according to directions for the 2 9″ layers. Then make a Duncan Hines French Vanilla Cake mix, following the directions for the 9″ layers, giving you 4 layers when you have finished.
Layer the vanilla/chocolate layers one at a time, frosting between them with your favorite chocolate frosting. If you need a good one, there is one of the blog. When you have all 4 layers (chocolate,vanilla, chocolate, vanilla) frost with the almond vanilla frosting, which is as follows.
1/2 cup of softened butter
1/2 cup Crisco Shortening
Heavy Whipping Cream to get to spreading consistency (about 1/2 to 2/3 cup probably)
1-2 teas of almond extract (remember, almond extract is stronger than vanilla so start with 1 teas and taste. If you desire a little more almond flavor, add a little at a time)
3 to 3 1/2 cups powdered sugar
Beat all ingredients until well blended and of spreading consistency. Frost sides and top of cake. Top with the ganache. I used Martha Stewarts ganache recipe. When it gets to room temperature, spoon over top of cake, allowing it to drizzle down the sides of the cake.
This makes a beautiful presentation!

Breads · Breakfast · Cakes · Desserts · Fruit · Uncategorized

Blackberry, Browned Butter & Almond Tart

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Taken from Southern Living Magazine, this recipe caught my eye and with a sack of blackberries already in the fridge, it sounded too good not to try. It is also one of those rare moments when I have almond flour in the house, which I had purchased to make another batch of french macaroons.

1 1/2 cups (12 oz) unsalted butter, plus more for the pan

8 large egg whites

3 1/4 cups unsifted powdered sugar, plus more for dusing

1 1/2 cups almond flour

1 cup plus 1 tables all purpose flour, divided, plus more for pan

1 tables vanilla bean paste

1 1/2 cup fresh blackberries

Preheat oven to 325. Grease and flour a 12 ” round tart pan with removable bottom; place tart pan on a rimmed baking sheet lined with parchment paper. Melt butter in a saucepan over medium-high and cook, stirring often, until butter releases a nutty aroma and milk solids are golden brown, about 8 minutes. Immediately transfer butter to a bowl; ;cool slightly, about 10 minutes.

Beat egg whites with a heavy duty electric mixer on medium speed until frothy, about 30 seconds. Gradually add powdered sugar; beat until light and fluffy. Gradually add almond flour and 1 cup of the all purpose flour; beat on medium low speed until incorporated. Add vanilla bean paste (if you don’t have vanilla paste, add 2 teas vanilla) and browned butter. Beat on medium-low speed until incorporated. Spread batter in prepared pan. Toss blackberries with remaining 1 tablespoon all purpose flour and sprinkle over the batter.

Bake in preheated oven until golden brown and a wooden pick inserted in center comes out clean, 42-45 minutes. Cool in pan on a wire rack 15 minutes. Remove sides of pan and cool 30 more minutes. Dust with powdered sugar before serving.

Daily Thoughts · Desserts · Fruit · Pies · Uncategorized

Banana Caramel Cheesecake Pie

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Paula Deen has just hit a home run with me. Just received my new PD magazine and every page is filled with either recipes for fried green tomato recipes, which included a BLT with the FGT or amazing summer ice box pies. If she had not been my favorite cook, she would be now. Every one of the recipes in this magazine are summer perfect! .It just makes me want to head out to the closet Farmer’s Market buy fresh corn (yes, this month she had fabulous recipes with fresh corn also), berries, green tomatoes and whipped cream by the gallon! The ice box pie I’m posting today sounds like it will become a favorite of mine. Thank you Paula for these wonderful summer recipes which should truly assure me that I won’t be fitting in my bathing suit for quite some time. But oh my goodness, the reruns on TV will be so much better with a piece of this luscious pie in front of me.

Banana Caramel Cheesecake Pie

1 (8.8 oz) package BiscottCookies, crushed

6 tables unsalted butter, melted

1/4 cup sugar

1/8 teas salt

1 1/2 (8 oz) packages (so 12 ounces in all) of cream cheese, softened

1 3/4 cups powdered sugar

1 teas vanilla

1/2 cup heavy whipping cream

1/3 cup sour cream

1 cup sliced banana

1/2 cup caramel topping

Garnish: sliced bananas

Preheat oven to 350. Spray a 9″ deep dish pie plate with cooking spray.

In a medium bowl, stir together cookie crumbs, butter and granulated sugar and salt. Press mixture into bottom and up sides of prepared pan.

Bake until lightly browned, about 10 minutes. Let cool completely.

In a medium bowl, beat cream cheese, powdered sugar and vanilla with a mixer at medium speed until smooth. Add cream and sour cream and beat until very thick, about 3 minutes. Stir in sliced banana. Spread into crust.  Dollop caramel sauce onto pie and gently swirl together, being careful not to disturb the bottom crust. Freeze until firm, about 4 hours. Garnish with more banana slices if desired. Serve immediately.  Thanks, Paula, this one is a keeper!

Daily Thoughts · Desserts · Uncategorized

Homemade Ice Cream

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Wednesday evening the kids came over for dinner. They said that they wanted some home made ice cream. I have one of the Hamilton Beach 1.5 qt Electric Ice Cream Makers that we use A LOT!  So I decided to have vanilla ice cream and individual cherry fried pies( recipe is already on blog) for dessert that night. This recipe is EXTREMELY easy and tastes like the ice cream at Chick Fila.

Follow instructions as to allowing the container to sit in freezer compartment over night or at least 8 hours. (Read instructions that come with the Ice Cream Maker)!

1 can of Eagle Brand Sweetened Condensed Milk

2 teas vanilla extract

Half & Half to fill container up to fill line.

Mix the 3 ingredients together and pour into container. Turn it on and allow it to get to ice cream consistency. It really is a great recipe for quick and easy ice cream.

You can add 1/2 cup mini chocolate chips, or crushed up candy bars as ice cream hardens.

Cakes · Chocolate · Daily Thoughts · Desserts · Holiday Fare · Uncategorized

Peanut Butter & Jam Cake

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IMG_4611.JPGAre you like me and the minute you see a recipe which you are dying to try, but instantly decide that you will change up a few things? It was no different when I saw the picture of this amazing looking cake. Today, I decided that it will be our Easter Dessert, but since kids are involved in eating it, I am going to make it a chocolate cake, instead of vanilla. But…what better flavor combinations than chocolate, raspberry and peanut butter? So go wild with different flavors. Don’t be afraid to substitute flavor combinations. After all, don’t you think that was how sushi was probably discovered? They took  a dead raw fish and combined it with rice and bean sprouts and they had a food everyone went goo goo over. So you never know if you might be the next baker or cook which invents a new winning food.

*This recipe was taken from Cooks Country Magazine

For the cake:

Using A Duncan Hines Cake Mix, chocolate or French Vanilla, bake cake according to directions on box using the 2 8″ square (or round) cake pans.

Frosting

16 tables (2 sticks) butter, softened

1 cup creamy peanut butter

3 tables heavy cream

1 teas vanilla

2 cups powdered sugar

1 1/4 cups seedless raspberry jam

1 cup dry roasted peanuts, chopped

Adjust oven rack to middle position and heat oven to 350. Generously grease 2 8″ square (or round) baking pans and cover pan bottoms with squares of parchment paper. (I do not do this, because, well, I’m either lazy or a rebel, depending on the mood of the day, I just grease the pans with Pam or Butter.) Grease and flour parchment. Divide batter equally between prepared pans. Bake until cake tops are light golden and cakes tests done when you insert toothpick in center and it comes out clean.  About 25 minutes. Cool on wire rack. Run knife around pans to loosen cakes. Invert cakes onto large plates, peel off parchment paper and place on a lightly  greased rack. Cool completely.

Frosting

Using mixer, whip the butter, peanut butter, cream and vanilla until combined. Reduce speed to low and add the powdered sugar. Mix until no lumps are left. Whip frosting until light and fluffy, about 5 minutes.

To Assemble:

Slice each cake layer in to two equal layers, giving you 4 layers. Spread 1/2 cup jam over each bottom half and replace top half. Place 1 reassembled half on cake plate, then spread 1 cup frosting over the top of that layer. Place second reassembled cake layer on top. Spread remaining frosting over top and sides of cake. Press peanuts onto sides of cake. Heat remaining 1/4 cup jam in bowl in microwave until melted and smooth. about 20 seconds. Transfer to piping bag or small plastic sandwich bag with 1 corner cut off. Pipe jam in straight lines over top of cake and then drag paring knife through lines to create marbled appearance. Serve.