Tag: Southern Lady

Cakes · Desserts

Peanut Butter & Honey Pound Cake

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Being at our daughters house the last two days, gives me the chance to do baking. With 3 grandchildren in the house (plus a son-in-law that has the baking pans and mixer out on the cabinet when we walk through the door), it is exciting to try new recipes that I have found the last weeks, but because we were packing, have not had the chance to bake..

This is from the new Southern Lady Magazine that I am finally having time to look through. What a perfect little cake to serve at Bridal or Baby Spring showers.

Since

Makes 1 9″ cake

2 cups sugar

1 cup butter, softened

1/2 cup creamy peanut butter

5 large eggs

1/2 cup half & half

1 teas vanilla

2 1/2 cups flour

1/2 teas salt

1 (10 oz) bag peanut-butter morsels

1 (8 oz) package cream cheese, softened

1/4 cup honey

2 tables heavy whipping cream

Garnish: chopped peanuts, honey

Preheat oven to 300. Spray a bundt pan with Pam with flour.

In a large bowl, combine sugar, butter and peanut butter. Beat at medium speed with mixer until fluffy. Add eggs, one at a time, beating well after each addition. Add half & half and vanilla, beating to mix well.

In a small bowl, sift together the flour and salt. Gradually add flour mixture to sugar mixture. Beat to mix well. Stir in peanut butter morsels. Spoon batter into prepared pan. Bake for 1 hour and 10 minutes or until cake tests done when wooden pick inserted in middle comes out clean. (Might take a little longer than the time listed).

Loosely cover with foil the last 20 or so minutes of baking time to prevent excess browning. Let cool in pan for 10 minutes. Remove from pan to a wire rack to cool.

In small bowl, combine cream cheese, honey and whipping cream. Beat until smooth. Drizzle over cooled cake. Garnish with chopped pecans and a little honey if desired.

*Since the cake is baked in a bundt pan, after cake is cooled and drizzle had time to dry, you might like to place a small glass of edible flowers in the middle of cake to serve.

 

 

 

 

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Flourless Peanut Butter Cookies

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It’s Saturday, everyone is out running errands and busy with honey-do’s but I wanted to pass this quick little recipe on to you so all those “honey’s” would have something good to much on during their breaks. With so many people eating gluten free this recipe intrigued me. Taken from Southern Lady magazine, so you know this is good, comes this recipe for yummy peanut butter cookies.

1 cup light brown sugar

1 cup crunchy peanut butter

1 large egg

1 teas baking soda

1 teas vanilla

Preheat oven to 350. Line a cookie sheet with parchment paper.

Mix the brown sugar and peanut butter together in a mixing bowl. Stir in the egg, baking soda and vanilla. Stir in chips.

Drop by tablespoonfuls onto the parchment paper and bake 10 minutes or until puffed. Cool the cookies on the baking sheet. Store in a covered container.

Makes 30 cookies

Chocolate

White Chocolate Pineapple Mousse

Chocolate Castles4 Comments

When looking through all my recipes, I realized that I never post any recipe that is made  white chocolate. Yes, I do know that white chocolate is really not “real” chocolate, but, it still has a fabulous flavor, especially when mixed with whipping cream.   Taken from one of my Southern Lady magazines,

1 small box (3.3 oz) of instant white chocolate pudding

1 (20 oz) can of crushed pineapple , do not drain

1 3/4 cups heavy whipping cream

1 (4 oz) bar white chocolate very finely chopped

Crushed butter cookies ( I use Keebler Shortbread)

in medium bowl combine pudding mix and pineapple. Let stand for 5 min. Add cream to pudding mixture and beat at medium-high speed with mixer until stiff peaks form. Fold in chopped white chocolate and put in individual parfait glasses or martini glasses. Sprinkle crushed cookies on top right before serving. . Place in fridge until ready to serve

Chocolate · Desserts

Nutella Brownies

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Can you think of any greater combination than Nutella and brownies? All last week in Chicago, everywhere we went to eat, they had crepes with bananas, Nutella and whipping cream. I did actually resist getting that for dessert. Actually I didn’t resist, Randy doesn’t like Nutella (can you believe that) and since I didn’t want to gain so much weight  where I wouldn’t fit in the airplane seat, I shared a dessert with him instead. When we get home, there is my new Southern Lady magazine just waiting for me. Last night, sitting by the fireplace and leafing through the new magazine, lo and behold, I turn the page to find this amazing little wonder of a recipe. Am going to make some tonight.

1 cup butter

5 (1 oz) squares unsweetened chocolate, chopped

2 cups sugar

5 large eggs

2 cups all-purpose flour

1/2 teas salt

1 teas vanilla

1 (13 oz) jar Nutella

2 cups semisweet chocolate chips

1/2 cup nuts

Preheat oven to 350. LIne a 13×9″ baking pan with heavy duty foil.

In a small microwave-safe bowl, melt butter and chocolate in microwave oven on high in 30 sec intervals, stirring between each, until melted. (This should take about a minute and a half)

In a large bowl, combine chocolate mixture and sugar. Beat at medium speed with mixer until well blended. Add eggs, one at a time (sometime I am going to be a rebel and add them all at once to see what happens, after all, how do the eggs know they are being mixed one at a time?), beating well, after each addition. Add flour, salt and vanilla, beating until just combined. Add Nutella and chocolate chips mixing until combined. Spread batter into prepared pan. Sprinkle top of batter with nuts.

Bake for 30-40 min or until a wooden pick inserted in center comes out still slightly stickily. Be careful not to over bake. I would start checking at 28 min and check every 3 minutes. Let cool completely in pan and cut into squares. Drizzle a little caramel on plates before placing brownie and top with ice cream or whipping cream.