Tag: Desserts

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.

Chocolate · Daily Thoughts · Desserts · Uncategorized

Mrs. Fondren’s Brownies

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Back in the 70’s I use to attend a church which had a great music program. There were 4 men who sang in a quartet which would have given the Blackwood Brothers some serious competition. For those of you who did not grow up with Gospel music, this was a serious type of music that made you feel like dancing in the pews, but also that you were almost at Heaven’s Door. One of the men in the quartet at church was named Herb Fondran. (Yes, I’m getting to the point) and his wife was famous for her brownies which were requested at every gathering at the church. I don’t remember ever going to a fellowship or event hosted for the youth at their house that these brownies were not the main attraction. There is no way to count how many times I have made these through the years. They are a very simple brownie that just has the best chocolate flavor. Because I’m sure I don’t get enough sugar during the day from my M&M’s and pieces of cake or pie which is eaten every time I walk through the kitchen, I always sprinkle sugar on top of these brownies, just in case, I’m short on my sugar quota for the day.  I just found a few left over ones in the freezer from a couple of months ago that I thought I would freeze and use to make ice cream sandwiches, but Randy and I have eaten most of them while unloading groceries. I’m so thankful I bought a new 10 lb sack of sugar when we were at the store, now I can make more. Last night a friend texted me to ask if I would bake her 2 dz brownies for her tomorrow so guess I’ll have to bake a double batch.  After all, what would we do if there were none for us to snack on while watching Kevin Can Wait? IF you have not watched that sit com yet on Monday nights, do yourself a favor. It feels so good to sit and laugh for 30 minutes instead of hiding your eyes trying to watch CSI. Seriously! These brownies freeze very well.  I wrap them in Press and Seal and then put them in a baggie to freeze.

2 cups sugar

1 cup butter, softened

2 teas vanilla

4 eggs

8 Tablespoons cocoa

1 cup flour

1 cup nuts, chopped (if desired)

About 2 tablespoons granulated sugar to sprinkle over the top. OR if you prefer, dust with powdered sugar.

Cream butter, sugar and vanilla. Beat in eggs, add cocoa. Stir in flour and nuts. Pour into a 9″ square pan or a 9×13 if you like them a little thinner. Bake in preheated 325 oven until they are still a little fudge. They will finish baking as they cool. You don’t want to bake them until they are completely done, as they will be a little dry. As soon as you take them out of the oven, sprinkle a little granulated sugar over the top.

 

Cakes · Chocolate · Daily Thoughts · Desserts · Uncategorized

Vanilla-Brownie Ripple Pound Cake

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Just finished taking this out of the oven and have had 3 pieces. Delicious! Simple flavors which come together with a great taste of vanilla and the chocolate brownie ripple in each bite just makes a great dessert (Randy is already planning tonight to have a slice with Blue Bell Homemade Vanilla and hot fudge poured over the top). Perfect for that 10 a.m. snack with coffee. Taken from Southern Living March 2017.

Brownie Ripple Batter

6 tables unsalted butter

1 oz unsweetened baking chocolate, coarsely chopped

1/2 cup granulated sugar

1/4 cup flour

1 large egg

1/4 teas vanilla extract

Pound Cake batter

2 cups flour

1/2 teas baking powder

1/2 teas kosher salt

1 1/4 cups granulated sugar

1 cup unsalted butter, softened to room temperature

2 tables vanilla bean paste or 1 tablespoon vanilla extract

4 large eggs

1/2 cup sour cream

Preheat oven to 325.

Brownie Batter:

Lightly coat 9x5x3″ loaf pan with cooking spray or grease with butter. Combine butter and chocolate and melt in a microwave safe bowl for about 1 minute. Stir until chocolate is completely melted. Stir in sugar, flour, egg and vanilla and whisk until completely blended. Set aside.

Vanilla Cake Batter:

In a bowl, sift (or stir) together the flour, baking powder, and salt. Set aside.

Beat sugar and butter in a large bowl with mixer on medium speed until light and fluffy. About 4 minutes. Beat in vanilla paste or extract. Add eggs, one at a time, beating well after each addition. Beat in sour cream just until smooth.

Add flour mixture one-third at a time, mixing on low speed just until blended with the sugar mixture.

Spoon half of the pound cake batter into prepared loaf pan. Spoon the brownie batter over cake batter, covering the brownie layer with the remaining cake batter. Using the back of a spoon, smooth batter carefully until it covers the brownie batter.

Bake cake in middle of preheated oven until cake tests done when knife is inserted into middle of cake. About 1 hr and 30 minutes. (instructions said about an hour and 45 min, but mine did not take that long) If cake begins to brown to quickly before testing done, cover the top loosely with foil.

Cool cake in pan for about 30 minutes before removing to a platter. Slice and serve.

Chocolate · Desserts · Uncategorized

Peanut Butter Swirl Brownies

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I know I said I would post two healthy recipes before going into desserts, but…I’m thinking that because these have peanut butter in them, that should count for something. After seeing this recipe in my old Paula Deen magazine from 2008, it amazed me that this had slipped by me for 8 years.  Since some of our grandkids are spending time at our house next week due to spring break, it gave me an excuse to bake these and not have to say they are all for me.

1 cup butter

5 (1 oz) squares unsweetened chocolate

2 1/3 cup sugar, divided

6 large eggs, divided

1 tables vanilla extract

1 3/4 cup flour

1/4 teas salt

1 (8 oz) package cream cheese, softened

3/4 cup creamy peanut butter

Preheat oven to 350. Line a 13″x 9″ baking pan with heavy-duty aluminum foil; lightly grease foil.

In a medium bowl, combine butte and chocolate. Microwave on high in 30 second intervals, stirring after each, until chocolate is melted and smooth. Will take about 2 minutes total.

In a large bowl, combine 2 cups sugar,5 eggs and vanilla. Beat on medium speed with mixer until fluffy. Slowly beat in butter mixture until combined.

In a small bowl, combine flour and salt. Gradually add to sugar mixture, beating until combined. Spread batter into prepared pan; set aside.

In a small bowl, combine cream cheese, peanut butter, 1/3 cup sugar, and 1 egg. Beat until smooth. Drop mixture by tablespoons over chocolate mixture. Swirl batter gently with a knife. Bake for 38-40 minutes or until brownies tests done in center with just a few crumbs still attached to testing knife. Let cool before cutting into squares.

Chocolate · Desserts · Uncategorized

Cappuccino Crinkles

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img_3919Looking for a new cookie recipe, I came across this one in Better Homes & Gardens Bars & Cookies recipe book.  Since I didn’t have any yogurt, I substituted sour cream. What I can tell you is that Randy and I ate so many of them as they cane out of the oven that I am having to make another batch tomorrow for the event which I was suppose to take them to. They are a great cookie and you will not be disappointed in the coffee-chocolate flavor.

1/3 cup butter, softened

1 cup light brown sugar, packed

2/3 cup unsweetened cocoa powder

1 tables instant coffee crystals

1 teas baking soda

1 teas ground cinnamon

2 egg whites

1/3 cup vanilla or plain yogurt (I used sour cream)

1 1/2 cup flour

1 teas vanilla extract

1/2 cup granulated sugar

In a large bowl, beat butter with mixer on medium for 30 seconds. Add the brown sugar, cocoa, coffee crystals baking soda and cinnamon. Beat until combined.

Beat in egg whites and yogurt and vanilla extract. Beat in as much flour as you can with the mixer. If it gets to thick, use wooden spoon to mix in any remaining flour.

Place the granulated sugar in a bowl. Drop dough by heaping teaspoons (I used the middle size cookie scoop)  into sugar and roll into balls. Roll again in sugar. Place balls 2″ apart on an ungreased cookie sheet.

Bake in a preheated 350 oven for 8 to 10 minutes or until edges are firm. Transfer to a wire rack and cool. Makes about32 cookies.

Chocolate · Cookies · Desserts · Uncategorized

Rodelle Gooey Fudge Brownies

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If you are looking for a deep, rich brownie that really steps it up a notch or 5 from box brownies, this is your brownie. I made these the other day for an open house and they were a hit. Of course, the fudge frosting that was swirled on top probably added a couple of stars to the recipe, but even with just sugar sprinkled on top, they were scrumptious. The Rodelle gourmet cocoa just makes anything which calls for baking cocoa, extra special. (Maybe after this blog, Rodelle might think of hiring me to promote this fabulous stuff. Anyway, with the leftover squares, I am going to cut them up into bite size pieces and make a trifle out of them, layering with pudding, whipped cream and fudge and caramel sauces. But if you are wanting an easy, yet, decadent chocolate dessert for Christmas or NY Eve, this is it.

Ingredients

1 cup plus 2 tables softened butter

2 1/4 cups sugar

5 eggs (oh I forgot, don’t eat this before going to have cholesterol checked)

1/2 tables vanilla (Rodelle also makes a great vanilla)

3/4 cup plus 1 tables flour

3/4 cup plus 1 tables Rodelle Cocoa powder

1/4 tables salt (I used 1 teas)

1/2 cup semisweet chocolate chips

3/4 cup chopped pecans

Directions

Preheat oven to 350. Line a 9×13″ baking pan with parchment (I didn’t do this, I just sprayed the pan with Pam.)

Melt butter and sugar in a heavy saucepan on very low heat. Let the mixture slightly cool after butter has melted and pour into a large mixing bowl. Add eggs, gradually, mixing well. Add vanilla. Stir until combined.

Sift dry ingredients together and add to egg mixture, stirring gently and minimally. Add chips and nuts. Pour into prepared pan and bake about 35 minutes.In my oven it only took about 32. Do not over bake. As soon as they come out of oven, sprinkle with granulated sugar, or if you prefer, allow to cool and sprinkle powdered sugar on top. Cut into squares.

Makes about 12 large brownies or 24 small.

Daily Thoughts · Desserts · Pies · Uncategorized

Southern Pecan Pie

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Before you pass this up thinking that you have hundreds of pecan pie recipes, let me assure you that this one is absolutely awesome and different. Last Fall I had mentioned that I had bought a little Holiday Celebrations cookbook for $1 on a clearance table. It has such great recipes which have become some of my favorite. Two weeks ago while looking for a pecan pie recipe for Thanksgiving, I remembered this little book and started looking through it and there on page 106 was a recipe for Southern Pecan Pie. As I read it, I noticed that it used light brown sugar instead of granulated sugar. Well, folks, both Frosty and I agree that this pecan pie is the best we have ever had. I just put a mini one in the oven as we were already craving it again and didn’t want to wait for Christmas. At this age, we figure that even if having way too much pecan pie shortens our life span by a year or two, it was worth it and we will go with a smile on our faces, knowing that we went out having the best pecan pie EVER!.  So push away the old traditional recipe and venture out of your comfort zone. Whether you pronounce it PEE Can or PeCAN, your in for a treat!

1 unbaked pie crust (if you want points in your Heavenly Crown, make it homemade)

1 cup light brown sugar, firmly packed

1 cup light corn syrup

4 eggs

2 tables melted butter

1/8 teas salt ( I don’t even bother with this as it just doesn’t make a difference)

1/2 teas vanilla

1 cup pecans

Mix all filling ingredients together and whisk until well combined. Pour into unbaked pie shell and place in preheated oven. Bake at 375 for about 40-45 minutes.

Desserts · Holiday Fare · Uncategorized

Peanut Butter Blondie

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IMG_3251.JPGIn Cooking With Paula Deen’s Thanksgiving magazine, I read over this recipe and just finished taking it out of the oven. Could not wait for it to cool to taste, so my mouth has a burn spot, but it was worth it.  So perfect for those Fallish nights when you are thinking to yourself, “what would taste good that is simple, easy and just perfect to scoop in a bowl with ice cream or whipped cream so I can watch a Hallmark movie while munching.?”

Well, here it is, the perfect Hallmark Movie Munchie….

Makes 4 servings, 3 for you and 1 for who you are watching the movie with…

1/2 cup unsalted butter, softened

1 cup firmly packed light brown sugar

1 large egg, room temp

2 teas vanilla

1 cup all purpose flour

1/4 teas kosher salt

1/2 cup peanut butter, melted

Ice cream or whipped cream and chopped peanuts if desired, but I used crunchy peanut butter since I didn’t have any extra peanuts laying around the house today.

Preheat oven to 350. Spray 4 (4″ cast-iron skillets with baking spray and flour. (I used the butter wrapper to grease the skillet and used one 6″ cast iron skillet instead of the 4)

In a medium size bowl, beat butter and brown sugar with a mixer on medium speed until fluffy, 2-3 minutes. (I didn’t use the mixer because my beaters were in the dish washer and I’m lazy and didn’t want to get them out and wash them) So I stirred until butter and sugar were very well mixed. Add the egg and vanilla and beat like crazy, or until they are well incorporated into the butter sugar mixture.

In a small bowl, whisk together the salt and flour (once again, I skipped this step and sprinkled salt over the butter mixture and then added the cup of flour and just stirred until there were no more lumps in the batter. (You would think that all this stirring would burn a calorie or two, and maybe it did, but since I will probably devour the entire skillet, the calorie I burned won’t take me down a size.

When you have poured the batter into the skillet or skillets, melt the peanut butter and spread it over the batter.

Bake on lowest oven rack until golden brown and set, about 25 minutes. Because I made mine in the one skillet, I had to bake mine about 33 minutes. I also added chocolate chips (about 1/4 cup) and then drizzled some chocolate frosting that I had left over from  a cake yesterday. So there it is, the best little skillet blondie and just in time for all the Christmas movies which I cannot wait for them to begin. Happy Fall Y’all!

Desserts · Holiday Fare · Uncategorized

Pumpkin Trifle

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A couple of weeks ago, I was invited to a luncheon at a friends house who made this most delicious trifle in individual little trifle dishes. She said that it was fine if I shared it. Thanks Teresa, the food was awesome as was all the laughter.

1 (14 oz) box of gingerbread mix (or 2 if doubling for large trifle bowl)

Small package of instant vanilla pudding (made according to directions on box)

1 (15 oz) can pumpkin pie filling (or the 30 oz can for doubling)

1/2 teas pumpkin pie spice (1 teas for doubling)

1/4 cup packed light brown sugar (1/2 for doubling)

1 (12 oz, but you won’t use all of the 12 oz) container Cool Whip (the 12 oz should still be plenty if doubling)

Directions (See above amounts if you are wanting to use large punch bowl or trifle bowl, but for 8 individual trifle dishes, the smaller amounts will be fine)

Bake the gingerbread according to directions on the box and then cool completely. Meanwhile prepare the pudding according to directions.  Stir the pumpkin pie filling, pumpkin pie spice and the sugar into the prepared pudding.

Cut gingerbread in small squares and place a couple in the bottom of the individual trifle dishes.  (If using trifle bowl or punch bowl, cover the bottom of the bowl with some of the gingerbread squares.

Spread some of the pumpkin mixture over the gingerbread. Then spread a layer of the Cool Whip over pumpkin mixture. Repeat layers as necessary, ending with a sprinkle of the gingerbread crumbs on top. Seal with Press and Seal or Cling Wrap and store in the refrigerator until ready to serve. Best if made the day before or at least 6-8 hours before serving.

Trifle can be layered in a punch bowl if you do not have a trifle dish.

Cakes · Daily Thoughts · Desserts · Uncategorized

Bonnie Butter Cake

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Cannot tell you why this is called Bonnie Butter Cake, but leafing through my spiral notebook from the early 70’s that I copied different recipes into, I came across this one today.  Since Randy loves white (or yellow) cake with chocolate frosting, I told him I would make this for him. This sound crazy, but I love all the stains from grease and little fingerprints that had cocoa or butter on them, that are all over this precious memory spiral book. It just always takes me back to days of having 3 little kids pulling up chairs to the cabinet begging to “help” mix or stir. Isn’t it odd that when you are in those days, sometimes we think, “oh how nice it would be to just come in the kitchen and be able to bake a batch of cookies without all “mother’s little helpers”…it would go so much faster and smoother and easier. Then years down the road we see things like I am looking at right now and wish we could go back and have “mother’s little helpers” still pulling up to the cabinets. Moms and dads, don’t wish your years away. Enjoy them and savor each moment that they want to “help”…trust me, it goes much quicker than you will realize. Memories are so wonderful, so don’t wish away the years in which you are making them.

Ingredients

2/3 cup unsalted butter, softened

1 3/4 cup sugar

2  large eggs, room temperature

1 1/2 teas vanilla

3 cups cake flour or 2 3/4 cup all purpose flour

2 1/2 teas baking powder

1 teas salt (if you used salted butter I would only use 1/2 teas salt)

1 1/4 cups milk

Grease and flour 2 9” cake pans (or one 9×13)

In a large bowl, mix butter, sugar, eggs and vanilla until light and fluffy. Beat for 5 minutes on high speed.

In another bowl, mix together the flour, baking powder, salt and stir until well combined. Add to butter mixture alternately with milk, beginning and ending with flour mixture.

Pour into prepared pans and bake until cake tests done. Cool completely before frosting.

Quick Fudge Frosting

1 cup sugar

4 tables cocoa

4 tables butter

1/2 cup milk

2tables corn syrup

Dash salt

2 cups powdered sugar

1 teas vanilla

Mix sugar with cocoa in a small saucepan. Add butter, milk, corn syrup and salt. Heat to boiling, stirring frequently. Boil for 3 minutes stirring occasionally. Remove from heat and cool about 5 minutes. Add powdered sugar and vanilla and beat until no lumps appear. If mixture is too thick to spread over cake layers, add milk about 1 tables at a time and continue beating until mixture is smooth and right texture to frost cake.