Princess Pie

photo: stellabskitchen.blogspot.com

Princess Pie 

Crust:

• 1 cup flour
• 1/2 cup butter, melted
• 2 Tbs sugar
• 1/2 cup chopped pecans - optional

Mix and pat in an 8x8 inch pan, bake at 350 degrees for 15-20 minutes, until just beginning to turn golden.  Do not over bake.

Layer two:

• 8 ounces cream cheese, room temperature
• 1 cup powdered sugar
• 1 cup whipped topping

Beat together sugar and cream cheese.  Fold in whipped topping.  Spread on cooled crust.

Layer three:

• 1 small package coconut cream instant pudding
• 1 1/2 cups whole milk (any milk will do, but whole milk makes pudding so much tastier)

Mix until thickened.  Spread over cream cheese mixture.

Top with remaining tub of whipped topping.

Toast 1 cup coconut.  Sprinkle evenly on dessert.  Refrigerate.



Source: http://stellabskitchen.blogspot.com/2011/05/princess-pie.html

Classic Boston Cream Pie

photo: Lauren Weisenthal @ seriouseats.com

This pie, with its layers of sponge cake, vanilla pudding, and a slick of sweet dark chocolate glaze, is a classic.

Ingredients:

• One half recipe Easy Pie Dough, shaped and chilled in a pie plate
• 1 quart whole milk
• 1 tablespoon vanilla extract
• 10 ounces (about 1 1/2 cups) granulated sugar, divided
• Pinch of salt
• 1 egg
• 7 egg yolks
• 2 ounces (about 1/2 cup) corn starch
• 5 ounces dark chocolate, chopped (about 1 cup)
• 4 ounces heavy cream (about 1/2 cup)
• 2 tablespoons light corn syrup

Instructions:

Adjust oven rack to lower middle position and preheat oven to 425°F. When oven is ready, line chilled pie shell with foil or parchment paper and fill with weights (I reuse dried beans for this), and bake on the lowest rack of the oven for 15 minutes. Remove weights and liner, turn pie, and bake until the bottom crust is a light golden brown, about 10 minutes more. Remove pie shell from oven and allow to cool completely.

In a large saucepan, stir together milk, vanilla, half of sugar, and salt. In a large bowl, whisk together egg and egg yolks. Add starch and remaining sugar and whisk until very pale yellow in color, about 2 minutes. Set aside. Place saucepan with milk mixture over low heat and bring to a simmer, stirring occasionally. When it starts to bubble, remove from the heat. Temper the eggs with the hot liquid in small amounts, whisking constantly with each addition. Once all of the liquid has been poured into the eggs, pour the mixture back into the pot and whisk constantly over low heat until the mixture begins to thicken and bubble. From the point you see the first bubble, whisk for two additional minutes, then pour the custard into the pie shell and press plastic wrap against the top. Allow the custard to cool at room temperature, then chill in the fridge for at least two hours.

When you are ready to serve, placed the chopped chocolate in a bowl. In a medium-sized saucepan, combine the cream and corn syrup and bring to a simmer over medium heat. Once the cream begins to simmer, pour the cream over the chocolate and allow it to sit for 2 minutes. Stir the mixture until the chocolate is smooth. Pour the chocolate glaze over the top of the chilled pie and smooth with an offset spatula, and serve immediately.

Source: http://www.seriouseats.com/recipes/2012/05/classic-boston-cream-pie-recipe.html

Summer Squash Puffs

 photo: allrecipes.com

Summer Squash Puffs

Ingredients:

• 1 quart oil for frying
• 4 summer squash, cut into chunks.
• 1 medium onion, grated
• 2 eggs, beaten
• 2/3 cup all-purpose flour
• 2/3 cup dry corn muffin mix
• 2 teaspoons baking powder
• 3/4 teaspoon salt

Instructions:

1. Heat the oil in a deep, heavy skillet or deep fryer to 365 degrees F (185 degrees C).
2. Place the squash in a pot with enough water to cover. Bring to a boil, and cook 10 minutes, or until tender. Drain, and mash.
3. In a bowl, mix 2 cups squash*, onion, and eggs. In a separate bowl, mix the flour, corn muffin mix, baking powder, and salt. Thoroughly blend the squash mixture into the flour mixture.
4. Drop the squash and flour mixture by rounded tablespoons into the hot oil, and fry until evenly brown and crisp. Drain on paper towels.

Source: http://allrecipes.com/Recipe/Summer-Squash-Puffs/Detail.aspx?crlt.pid=camp.CfXzyZfzBMg4

Beatty's Ultimate Chocolate Cake

 photo: barefootcontessa.com

Beatty's Ultimate Chocolate Cake


Ingredients:

Butter for greasing the pans:

• 1 ¾ cups all-purpose flour, plus more for pans
• 2 cups sugar
• ¾ cups good cocoa powder
• 2 teaspoons baking soda
• 1 teaspoon baking powder
• 1 teaspoon kosher salt
• 1 cup buttermilk, shaken
• ½ cup vegetable oil
• 2 extra-large eggs, at room temperature
• 1 teaspoon pure vanilla extract
• 1 cup freshly brewed hot coffee

Chocolate Frosting:

• 6 ounces good semisweet chocolate such as Callebaut
• ½ pound (2 sticks) unsalted butter, at room temperature
• 1 extra-large egg yolk, at room temperature
• 1 teaspoon pure vanilla extract
• 1¼ cups sifted confectioners’ sugar
• 1 tablespoon instant coffee powder

Instructions:

Preheat the oven to 350 degrees. Butter two 8-inch round cake pans. Line with parchment paper, then butter and flour the pans.

Sift the flour, sugar, cocoa, baking soda, baking powder, and salt into the bowl of an electric mixer fitted with a paddle attachment and mix on low speed until combined. In another bowl, combine the buttermilk, oil, eggs, and vanilla. With the mixer on low speed, slowly add the wet ingredients to the dry. With mixer still on low, add the coffee and stir just to combine, scraping the bottom of the bowl with a rubber spatula. Pour the batter into the prepared pans and bake for 35 to 40 minutes, until a cake tester comes out clean. Cool in the pans for 30 minutes, then turn them out onto a cooling rack and cool completely.

Place one layer, flat side up, on a flat plate or cake pedestal. With a knife or offset spatula, spread the top with frosting. Place the second layer on top, rounded side up, and spread the frosting evenly on the top and sides of the cake.

Chocolate Frosting
Chop the chocolate and place it in a heat-proof bowl set over a pan of simmering water. Stir until just melted and set aside until cooled to room temperature.

In the bowl of an electric mixer fitted with a paddle attachment, beat the butter on medium-high speed until light yellow and fluffy, about 3 minutes. Add the egg yolk and vanilla and continue beating for 3 minutes. Turn the mixer to low, gradually add the confectioners’ sugar, then beat at medium speed, scraping down the bowl as necessary, until smooth and creamy. Dissolve the coffee powder in 2 teaspoons of the hottest tap water. On low speed, add the chocolate and coffee to the butter mixture and mix until blended. Don’t whip! Spread immediately on the cooled cake.




Source: http://www.barefootcontessa.com/recipes.aspx?RecipeID=125&S=0

Grandma & Katie's Frozen Dessert

photo: myrecipes.com

Refreshing during the summer, or any time of year, this tasty treat can be made ahead of time.

Ingredients:

• 1/2 cup creamy peanut butter
• 1/2 cup light corn syrup
• 2 cups crispy rice cereal
• 2 cups chocolate-flavored crispy rice cereal
• 1/2 gal. vanilla ice cream, softened
• 1/2 to 1 cup Spanish peanuts, coarsely chopped
• Garnish: chocolate syrup

Instructions:

Blend together peanut butter and corn syrup in a large bowl. Add cereals; stir until coated.

Press into the bottom of an ungreased 13"x9" baking pan. Spread ice cream over cereal mixture; sprinkle with peanuts. Swirl chocolate syrup over top; if desired.

Cover with aluminum foil; freeze at least 4 hours before serving. Cut into squares to serve.



source: http://www.myrecipes.com/recipe/grandma-katies-frozen-dessert-00420000008781/

Grandma & Katie's Frozen Dessert

Lighter Lemon Bars

 photo: thedeenbros.com

Lighter Lemon Bars

Ingredients:

• 1 1/3 cups all-purpose flour, divided
• 1/4 teaspoon salt
• 1/4 teaspoon baking powder
• 2 large eggs
• 1 egg white
• 3 tablespoons butter, softened
• 1 cup granulated sugar, divided
• 1 tablespoon grated lemon zest
• 1/2 cup fresh lemon juice (about 3 lemons)
• Confectioners’ sugar for dusting

Instructions:

Preheat the oven to 350 degrees. Line an 8-inch square baking pan with foil, allowing the foil to extend over the pan by 2 inches. Lightly spray with nonstick spray.

Whisk together 1 cup of the flour, the salt, and baking powder in a small bowl. Whisk together the eggs and egg white in a small bowl until blended.

To make the crust, with an electric mixer on low speed, beat the butter in a medium bowl until smooth. Add 1/4 cup of the sugar and beat until blended. Beat in 1 tablespoon of the egg mixture and 1 teaspoon water. Gradually beat in the flour mixture until blended. Evenly press the dough onto the bottom and 1/4 inch up the sides of the pan. Bake until the crust is golden brown, about 20 minutes. Reduce the oven temperature to 300°F.
Meanwhile, to make the filling, whisk together the remaining 1/3 cup flour and the remaining 3/4 cup sugar in a medium bowl. Whisk in the remaining egg mixture, the zest, and juice until blended.

Pour the lemon mixture over the warm crust. Bake until the filling is set, about 25 minutes. Let cool in the pan on a wire rack. Refrigerate until well chilled, at least 2 hours or overnight. Sprinkle with confectioners’ sugar. Lift from the pan using the foil as handles. Cut into 16 squares.

Nutritional Information:

121 Cal (22% from Fat, 7% from Protein, 71% from Carb); 2 g Protein; 3 g Tot Fat; 2 g Sat Fat; 1 g Mono Fat; 22 g Carb; 0 g Fiber; 13 g Sugar; 11 mg Calcium; 1 mg Iron; 74 mg Sodium; 36 mg Cholesterol

Servings: 16 bars
Prep Time: 15 min
Cook Time: 45 min



source: http://thedeenbros.com/index.php/recipes/recipe_detail/bobbys_lighter_lemon_bars/

Pistachio Pudding Bars

 photo: inspiringcreationsblog.com

Pistachio Pudding Bars


Crust

• 1 cup butter (room temp)
• 2 cups flour
• 1/2 cup powdered sugar
• 3/4 cup chopped nuts (i used walnuts, but you could use pistachios)
• 1 tsp vanilla.

In a mixing bowl, cream butter and sugar and then add flour and remanning ingredients. Dough will be crumbly.  Press into a 9 X 13 baking dish and bake at 350* for 15 minutes or until it starts to get golden brown around the edges.

Let Cool


Cream Cheese filling

• 8 oz softened cream cheese
• 1/2 cup powdered sugar
• 1 tsp vanilla
• 3 cups cool whip

In mixing bowl, mix cream cheese with powdered sugar until smooth and creamy. Add in vanilla.  Then carefully fold in cool whip until incorporated.  Spread layer over cooled crust.

Pistachio Pudding

• 2 small boxes of instant pistachio pudding
• 2 cups cream
• 2 cups milk

In mixing bowl combine all ingredients and whip until thick.  You may have to put in fridge for a couple of minutes to thicken.  When it has thickened, spread over cream cheese filling.

Let sit in refrigerator to set up for a few hours. 

I like to serve mine with homemade whipped cream.  Or you can top it with cool whip. 
Garnish with chopped nuts!






Source: http://www.inspiringcreationsblog.com/2011/03/food-for-thought-tuesday-pistachio.html

Chocolate and Coconut Cream Pie Bars

photo: bsrecipe.blogspot.ca

Chocolate and Coconut Cream Pie Bars

Ingredients for the Crust:

• 1 cup butter
• 2 cups all purpose flour
• 1/2 cup powdered sugar

Directions for the Crust:

1. Preheat oven to 350. Cover a 9x13 pan with parchment paper. Set aside.
2. Cut the butter into the flour and powdered sugar. Press into the prepared baking dish (I used a food processor, about 6 pulses). Bake 18-22 minutes or until light brown. Set on a wire rack to cool.

Ingredients for the Ganache:

• 3/8 cup heavy cream
• 6 ounces semisweet chocolate
• Toasted coconut (I always toast mine on the stove over medium low heat), however much you want

Directions for the Ganache:

1. Heat heavy cream in a sauce pan over the stove until it bubbles on the edge but DOES NOT boil. Pour over chocolate chips. Let set for about 1-2 minutes. Stir until smooth.
2. Spread over the cooled crust. Top with toasted coconut

Ingredients for the Coconut Cream Filling:

• 6 cups heavy whipping cream
• 6 egg yolks
• 1 1/2 cups sugar
• 2/3 cup cornstarch
• 1/4 teaspoon salt
• 1 teaspoon vanilla extract
• 1 1/2 teaspoons coconut extract

Directions for the Coconut Cream Filling:

1. In a medium saucepan, combine heavy whipping cream, egg yolks, sugar, cornstarch, and salt. Bring to a boil over medium-low heat, stirring constantly. Mixture will become very thick (if you over cook it, it will turn into a curdled mess. If you undercook it, it will be runny ... happy balance).
2. Add the coconut extract (I also added some coconut latte flavoring that Starbucks uses ... if you just ask them for some they will sell some of it for basically nothing. This stuff is delicious and adds more coconut flavor without that extracty taste).
3. Pour over the cooled ganache.

Ingredients for the Whipping Cream (or you can use cool whip or regular homemade whipping cream if you are going to serve this right away):

• 2 cups heavy whipping cream
• 1 tablespoon cold water (for stabilizing)
• 1 teaspoon gelatin (for stabilizing)
• 3-4 tablespoons powdered sugar
• 1/2 cup coconut, toasted

Directions for the Whipping Cream:

1. Put 1 tablespoon cold water in a small bowl and sprinkle the gelatin evenly over the top. Let it soften for 2 minutes before microwaving it for 30 seconds and whisking to dissolve the gelatin.
2. Whisk heavy cream and powdered sugar together in a chilled bowl until it forms stiff peaks, stopping to add the gelatin mixture about halfway through.
3. Dollop the cream over your bars and gently spread around. Sprinkle with toasted coconut.
4. Chill in the refrigerator for 2-4 hours to let everything set up.





Source: http://bsrecipe.blogspot.ca/2012/04/chocolate-and-coconut-cream-pie-bars.html

Banana Coconut Cream Pie

Banana Coconut Cream Pie

Ingredients:

For the coconut pastry cream:

• 3/4 cup canned coconut cream
• 1/2 cup milk
• 2 egg yolks
• 1/3 cup sugar
• 3 tablespoons cornstarch
• 1/2 tablespoon vanilla extract
• 2 tablespoons butter

For the flaky pie pastry:

• 1 1/4 cups all-purpose flour
• 1/2 teaspoon salt
• 1/3 cup plus 2 tablespoons butter, cold, cubed
• 2 tablespoons shortening
• 2 tablespoons to 1/4 cup ice water

• 2 to 3 bananas, sliced
• 1 cup heavy cream
• 1/4 cup confectioners' sugar
• toasted coconut flakes for topping

Instructions:

1. Make the coconut pastry cream: In a saucepan, bring coconut cream and milk to a boil.

2  In a separate bowl, whisk together yolks, sugar, cornstarch, and vanilla extract.

3  Pour half of the boiling milk over the yolk mixture. Whisk well then return the mixture to saucepan.

4  Continuously whisk the mixture until thickened then add butter.

5  Transfer mixture to a bowl and place a sheet of plastic wrap over the surface. Allow to cool to room temperature then chill in the refrigerator until ready to use.

6  Make the flaky pie pastry: In a large bowl, combine flour and salt and stir to mix. Scatter butter and shortening over the flour mixture. Using a fork or pastry blender, toss flour to coat then cut in butter and shortening until the mixture forms coarse crumbs the size of large peas.

7  Drizzle ice water over the mixture and toss with the pastry blender until the dough is evenly moist and begins to come together in a mass but does not form into a ball.

8  Transfer the dough to a work surface. Form dough into a 6-inch disk. Wrap disk tightly in plastic wrap and refrigerate until well chilled, about 1 hour or overnight.

9  Once chilled well, let the dough sit at room temperature for at least 10 to 15 minutes
to soften.

10  Roll out the disk between 2 sheets of parchment paper (or wax paper) to a circle 2 inches larger in diameter than the tart pan.

11  Press dough into the tart pan. Use your hands or rolling pin to level the dough along the edges of the pan.

12  Place aluminum foil over the dough and gently mold it to the dough in the pan. Add pie weights (dried beans work well). Bake for 20 minutes. Remove from oven and let cool.

13  Assemble the pie: Place a layer of bananas on the bottom of the tart shell. Pour half the pastry cream over the tart shell then top with another layer of sliced bananas. Pour remaining pastry cream and level using a spatula. Refrigerate for at least 1 hour.

14  To finish off the pie, pour heavy cream into an electric mixer and whip on high speed. Gradually add confectioners’ sugar and whip to stiff peaks. Set aside.

15  Scoop whipped cream over the pie and spread using a spatula. Top with toasted coconut flakes. Chill the pie until ready to serve.  It will keep in the refrigerator for up
to 4 days.

Time-saving tip:  If you don’t have time to make pie crust from scratch, make a graham cracker crust instead by mixing together 10 tablespoons graham cracker crumbs, 1/4 cup butter, and 1/4 cup granulated sugar in a bowl.

Frosty Toffee Bits Pie

 photo: tasteofhome.com

Frosty Toffee Bits Pie

Ingredients:

• 1 package (3 ounces) cream cheese, softened
• 2 tablespoons sugar
• 1/2 cup half-and-half cream
• 1 carton (8 ounces) frozen whipped topping, thawed
• 1 package (8 ounces) milk chocolate English toffee bits, divided
• 1 graham cracker crust (9 inches)

Instructions:

In a large bowl, beat cream cheese and sugar until smooth. Beat in cream until blended. Fold in whipped topping and 1 cup toffee bits.

Spoon into crust; sprinkle with remaining toffee bits. Cover and freeze overnight. Remove from the freezer 10 minutes before serving.
Yield: 6-8 servings.

Nutritional Facts 1 piece equals 406 calories, 25 g fat (15 g saturated fat), 41 mg cholesterol, 291 mg sodium, 39 g carbohydrate, trace fiber, 2 g protein.



Source: http://www.tasteofhome.com/recipes/Frosty-Toffee-Bits-Pie

Bubbly Cheese Garlic Bread

photo: gooseberrypatch.com

Bubbly Cheese Garlic Bread

Ingredients:

• 1/2 c. butter, softened
• 1 to 2 cloves garlic, crushed
• 1/2 to 1 c. creamy Italian salad dressing
• 1 loaf Italian bread, halved lengthwise
• 2 c. shredded Cheddar, mozzarella or Monterey Jack cheese
• 2 t. dried parsley

Instructions:

Blend butter, garlic and salad dressing together in a small bowl. Place bread on a baking sheet, cut-side up. Spread butter mixture over both halves. Top with shredded cheese and parsley. Bake, uncovered, at 375 degrees for 10 to 20 minutes, until cheese is melted and bubbly. Slice each half into 8 pieces; serve warm. Makes 16 servings.

Gluten-free Ancient Grains Drop Biscuits

 photo: kingarthurflour.com

Corn and maple syrup complement the flavor of ancient grains beautifully. These biscuits are a delicious, slightly sweet treat for the whole family.

Ingredients:

• 3/4 cup Ancient Grains Flour Blend
• 3/4 cup yellow cornmeal
• 3/4 cup King Arthur Gluten-Free Multi-Purpose Flour or brown rice flour blend*
• 1 teaspoon xanthan gum
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 1/2 cup butter
• 3/4 cup buttermilk
• 1/4 cup maple syrup, real maple syrup preferred for best flavor
• 1 large egg

*See recipe for this blend below.

Instructions:

1) Preheat the oven to 425°F. Lightly grease a baking sheet, or line with parchment paper.

2) Whisk together the dry ingredients, then use a fork, pastry blender, or electric mixer to work in the butter, mixing until everything is crumbly with some pea-sized pieces of butter remaining.

3) Whisk together the wet ingredients and stir into dry ingredients until just combined. The dough will be very wet.

4) Drop golf-ball sized portions onto the prepared baking sheet about 2" apart. A tablespoon cookie scoop, generously filled, is helpful for this.

5) Bake the biscuits for 12 to 14 minutes, until they're light golden brown. Remove them from the oven, and serve warm.

Yield: about 24 biscuits.


*Make your own blend

Many of gluten-free recipes use Gluten-Free Multi-Purpose Flour, which includes ingredients that reduce the grittiness sometimes found in gluten-free baked goods. Our flour also increases the shelf life of your treats, keeping them fresh longer.

The following make-at-home blend, featuring stabilized brown rice flour, works pretty well when substituted; and it tastes better than a blend using regular brown rice flour.

Whisk together 6 cups (32 ounces) King Arthur stabilized brown rice flour; 2 cups (10 3/4 ounces) potato starch; and 1 cup (4 ounces) tapioca flour or tapioca starch. Store airtight at room temperature. Note: You can substitute white rice flour for the brown rice flour if you like; it'll make your baked goods grittier (unless you manage to find a finely ground version).



source: http://www.kingarthurflour.com/recipes/gluten-free-ancient-grains-drop-biscuits-recipe

Heavenly Pie ( Lemon Meringue Reversed)

 photo: food.com

Heavenly Pie ( Lemon Meringue Reversed)

Ingredients:

• 1 cup sugar
• 1/4 teaspoon cream of tartar
• 4 egg whites, beaten till stiff not dry
• 4 egg yolks, slightly beaten
• 1/2 cup sugar
• 3 tablespoons lemon juice
• 1 tablespoon lemon zest, grated
• 1 pint heavy cream, whipped

Instructions:

1. Sift together 1 cup sugar and 1/4 teaspoon cream of tartar.
2. In a large grease-free mixing bowl beat the egg whites at a slow steady speed. When they are foamy gradually add the cream of tartar and sugar mixture. When the meringue begins to form soft peaks, increase to a moderate beating speed.
3. Beat another 5 minutes, until the meringue is thick, but still glossy, and forms peaks when the beaters are lifted.
4. Line a well greased 9 or 10 inch pie pan with meringue mixture to form a pie crust.
5. Bake for 1 hour at 225 degrees.
6. Stir in 1/2 cup sugar to egg yolks with lemon juice and zest, cook in double boiler (or Micro) until very thick about 8-10 minutes.
7. Cool.
8. Combine 1/2 whipped cream with Lemon egg mixture and fill meringue shell, chill 24 hours.
9. Cover with remaining whipped cream.
10. Serve AWAY!

source: http://www.food.com/recipe/heavenly-pie-lemon-meringue-reversed-50613

Old-Fashioned Pound Cake

 

photo: southernhospitalityblog.com

Old-Fashioned Pound Cake

Ingredients:

• 1 cup butter (1/2 lb.)
• 1/2 cup oil
• 2 1/2 cups sugar
• 5 eggs
• 3 cups flour
• 1 cup milk
• 1 1/2 tsp. vanilla
• 1/4 tsp. almond ext.
• 1/2 tsp. baking powder
• 1/2 tsp. salt

Instructions:

Cream butter and oil until light.  Add sugar gradually, creaming well, add eggs one at a time.  Beat well after each addition.  Sift together flour, baking powder and salt.  Combine milk and flavorings, add alternately with dry ingredients to creamed mixture, beginning and ending with dry ingredients, blend thoroughly after each addition.  Turn into tube pan well greased and floured in bottom only.

Bake at 325* for 1 hour 25 min.




source: http://southernhospitalityblog.com/old-fashioned-pound-cake/

Cinnamon French Toast Cookies

photo: bakingandmistaking.com

Cinnamon French Toast Cookies

Ingredients:

• 1 cup butter or margarine, softened
• ¾ cup dark brown sugar,
• ½ cup granulated sugar
• 1 large egg
• 1 large egg yolk
• 1 ½ tablespoons honey
• 1 teaspoon vanilla extract
• 2 1/2 cups of flour
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 2 teaspoons of cinnamon 

• 2 tablespoons cinnamon 
• 1/4 cup sugar

Instructions:

1. Beat together the butter and sugars until well mixed and light and fluffy.
2. Add the egg and egg yolk  and continue mixing until well combined, then add the honey and vanilla and keep mixing.  
3. Add in the flour, baking powder, salt and cinnamon and and mix until incorporated. 
4. Divide the dough in half, and roll each half in to a log in parchment paper. Chill the logs in the refrigerator for 4 hours or overnight. 
5. Slice the logs in to 1/4" rounds and place on a parchment paper-lined baking sheet. Mix together the cinnamon and sugar and sprinkle over the cookies, then bake on 350 F for 10-15 minutes until browned on the edges. Let cool for 5 minutes on the sheet then move to a wire rack to cool completely.

Tip: While foil and parchment paper can be used interchangably in some ways, when it comes to wrapping up this sticky dough, parchment paper is the way to go, as it won't stick to the dough and make unrolling it a mess.

 Original recipe: http://www.bakingandmistaking.com/2012/05/cinnamon-french-toast-cookies.html

Chocolate Graham Cracker Cupcakes with Toasted Marshmallow

Chocolate Graham Cracker Cupcakes with Toasted Marshmallow

Ingredients:

• 2 1/4 cups plus 2 tablespoons sugar
• 1 3/4 cups all-purpose flour
• 3/4 cup plus 1 tablespoon cocoa powder (not Dutch-processed)
• 1 1/2 teaspoons baking powder
• 1 1/2 teaspoons baking soda
• 1 teaspoon salt
• 2 large eggs
• 1 cup whole milk
• 1/2 cup vegetable oil
• 2 teaspoons pure vanilla extract
• 1 cup boiling water
• 1 1/2 cups graham cracker crumbs (from about 20 squares)
• 1/3 cup unsalted butter, melted
• 9 ounces bittersweet chocolate, finely chopped
• Marshmallow Frosting

Instructions:

Preheat oven to 350 degrees. Line 2 standard muffin tins with cupcake liners; set aside.

Sift 2 cups plus 2 tablespoons sugar, flour, cocoa powder, baking powder, baking soda, and salt together into the bowl of an electric mixer. Using the paddle attachment, mix ingredients together on low speed.

In a large bowl, mix together eggs, milk, oil, and vanilla. Add to flour mixture and beat on medium speed for 30 seconds. Scrape down sides of bowl and continue mixing on medium speed for 2 minutes. Add boiling water and stir to combine; set cake batter aside.

Place graham cracker crumbs, remaining 1/4 cup sugar, and melted butter in a large bowl; stir until well combined.

Place 1 tablespoon graham cracker mixture into the bottom of each prepared muffin cup. Use the bottom of a small glass to pack crumbs into the bottom of each cupcake liner. Reserve remaining graham cracker mixture for topping.

Place 2 teaspoons chocolate in each muffin cup. Transfer muffin tins to oven and bake until the edges of the graham cracker mixture is golden, about 5 minutes. Remove from oven and fill each muffin cup three-quarters full with cake batter. Sprinkle each with remaining chocolate and graham cracker mixture. Return to oven and bake, rotating pans halfway through baking, until tops are firm and a cake tester inserted in the center comes out clean, 18 to 20 minutes. Transfer muffin tins to a wire rack and let cupcakes cool in pan for 10 minutes. Remove cupcakes from pan and let cool completely.

Transfer frosting to a large pastry bag fitted with a large plain round or French tip (such as Ateco #867 or Ateco #809). Pipe frosting in a spiral motion on each cupcake. Transfer cupcakes to a baking sheet. Using a kitchen torch, lightly brown the frosting, taking care not to burn the cupcake liners. Serve immediately or store in an airtight container, up to 2 days.

original recipe: http://www.marthastewart.com/332838/chocolate-graham-cracker-cupcakes-with-t

Crème Brûlée Cheesecake Bars

photo: www.bettycrocker.com

Crème Brûlée Cheesecake Bars

Ingredients:

• 1 pouch (1 lb 1.5 oz) Betty Crocker® sugar cookie mix
• 1 box (4-serving size) French vanilla instant pudding and pie filling mix
• 2 tablespoons packed brown sugar
• 1/2 cup butter or margarine, melted
• 2 1/2 teaspoons vanilla
• 2 eggs plus 3 egg yolks
• 2 packages (8 oz each) cream cheese, softened
• 1/2 cup sour cream
• 1/2 cup sugar
• 2/3 cup toffee bits, finely crushed

Instructions:

Heat oven to 350°F. Lightly spray bottom and sides of 13x9-inch pan with cooking spray. In large bowl, stir cookie mix, pudding mix, brown sugar, melted butter, 1 teaspoon of the vanilla and 1 whole egg until soft dough forms. Press dough in bottom and 1/2 inch up sides of pan.

In small bowl, beat cream cheese, sour cream and sugar with electric mixer on medium speed until smooth. Add remaining whole egg, 3 egg yolks and remaining 1 1/2 teaspoons vanilla; beat until smooth. Spread over crust in pan.

Bake 30 to 35 minutes or until set in center. Immediately sprinkle top with crushed toffee bits. Cool 30 minutes. Refrigerate about 3 hours or until chilled. For bars, cut into 9 rows by 4 rows. Store covered in refrigerator.

Original recipe: http://www.bettycrocker.com/recipes/creme-brulee-cheesecake-bars

Cream Cheese Brownies

photo: tasteofhome.com

Cream cheese lends itself to a moist and chewy brownie bar that's finger-lickin' good!


Ingredients:

• 2 packages (8 ounces each) cream cheese, softened
• 2 cups sugar, divided
• 3 tablespoons milk
• 1 cup butter, softened
• 2/3 cup instant hot cocoa mix
• 4 eggs
• 2 teaspoons vanilla extract
• 1-1/2 cups all-purpose flour
• 1 cup chopped nuts

Instructions:

1. In a small bowl, beat the cream cheese, 1/2 cup sugar and milk until fluffy; set aside. In a large bowl, cream the butter, cocoa mix and remaining sugar until light and fluffy. Beat in eggs and vanilla. Stir in flour and nuts and mix well.
2. Pour half into a greased 13-in. x 9-in. baking pan. Spread with the cream cheese mixture. Top with remaining batter. Cut through batter with a knife to swirl the cream cheese.
3. Bake at 350° for 35-40 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack. Cut into bars. Yield: 2-1/2 dozen. 

original recipe: http://www.tasteofhome.com/Recipes/Cream-Cheese-Brownies

Old Fashioned Homemade Chocolate Pie

Old Fashioned Homemade Chocolate Pie

Ingredients:

• 1-1/4 cup of sugar
• 1/2 cup of plain flour
• 1/4 cup of cocoa
• dash of salt
• 4 egg yolks
• 2 cups of milk
• 1/4 cup of butter
• 1 tsp of vanilla
• 1-9" pastry shell baked

Instructions:

1. Bake pie crust until golden
2. Combine first 4 ingredients in a sauce pan; set aside.
3. Combine milk and egg yolks.
4. Stir milk and egg yolks into mixture; add butter.
5. Cook over medium heat, and stir constantly until mix thickens and boils.
6. Remove from heat; stir in vanilla; spoon into pastry shell.

You can put a meringue on top if you want, but this is only optional using the egg whites from eggs used for pie.

original recipe: http://www.grouprecipes.com/96511/old-fashioned-homemade-chocolate-pie.html

Super-Moist Old Fashioned Chocolate Mayo Cake

photo: examiner.com

The cake was superb in its appearance but that pales in comparison to the flavor.  Moist; the antithesis of a grocery-store-dried-out-stale cake.  Skip picking up a sheet cake and make your own I say; and make a mayo cake!  It is decadent like a wedding cake. Made with love.

Ingredients:

• 2 cups all-purpose flour
• 2/3 cup unsweetened cocoa powder
• 1-1/4 tsp. baking soda
• 1/4 tsp. baking powder   
• 3 eggs
• 1-2/3 cups sugar
• 1 tsp. vanilla extract
• 1 cup Hellmann's® or Best Foods® Real Mayonnaise
• 1-1/3 cups water

Instructions:

1. Preheat oven to 350°. Grease and lightly flour two 9-inch round cake pans*; set aside.

2. In medium bowl, combine flour, cocoa, baking soda and baking powder; set aside.

3. In large bowl, with electric mixer at high speed, beat eggs, sugar and vanilla for 3 minutes or until light and fluffy. Beat in Hellmann's® or Best Foods® Real Mayonnaise at low speed until blended. Alternately beat in flour mixture with water, beginning and ending with flour mixture. Pour into prepared pans.

4. Bake 30 minutes or until toothpick inserted in centers comes out clean. On wire racks, cool 10 minutes; remove from pans and cool completely. Frost, if desired, or sprinkle with confectioners sugar.

*Or, prepare cake mix as above in 13 x 9-inch baking pan and bake 40 minutes or until toothpick inserted in center comes out clean.

 Enjoy with an ice cold glass of milk!


original recipe: http://www.examiner.com/article/is-it-more-moist-the-hellman-s-chocolate-mayonnaise-cake-is-indeed

Inside-Out Peanut Butter Cookie

photo: food.com

Inside-Out Peanut Butter Cookie Sandwiches

Ingredients:

• 1 cup Nestle swirled holiday morsels, divided (optional)
• 2/3 cup NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Morsels (optional)
• 1 1/4 cups all-purpose flour
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 3/4 cup butter, softened
• 2/3 cup creamy peanut butter or 2/3 cup chunky peanut butter
• 1/2 cup granulated sugar
• 1/2 cup packed brown sugar
• 1 teaspoon vanilla extract
• 1 large egg

peanut butter frosting:

• 1 1/4 cups prepared vanilla frosting
• 1/4 cup creamy peanut butter or 1/4 cup chunky peanut butter

Instructions:

PREHEAT oven to 350°F.

Combine morsels in small bowl, set aside. Combine flour, baking soda and salt in another small bowl. Beat butter, peanut butter, granulated sugar, brown sugar and vanilla extract in large mixer bowl until creamy. Beat in egg. Gradually beat in flour mixture. Stir in 1 cup morsel mixture. Drop dough by rounded tablespoon onto ungreased baking sheets. Press down slightly.

Bake for 10 to 13 minutes or until golden brown. Cool on baking sheets on wire racks for 2 minutes; remove to wire racks to cool completely.

Spread Peanut Butter Frosting and Filling on bottom side of one cookie. Place bottom side of a second cookie over frosting creating a cookie sandwich; press down slightly. Frost top of cookie sandwich and sprinkle with a few morsels. Repeat with remaining cookies and frosting.

PEANUT BUTTER FROSTING AND FILLING:.

Combine 1 1/4 cups prepared vanilla frosting and 1/4 cup creamy or chunky peanut butter in small bowl.

original recipe: http://www.food.com/recipe/inside-out-peanut-butter-cookie-sandwiches-197797

Melting Moments Cookies

photo: Yummy Corner

Melting Moments Cookies

Ingredients:

• 1 1/2 cups (195 grams) all purpose flour (I use 1 cup)
• 1/2 cup (60 grams) cornstarch (corn flour) (I use 1 cup)
• 1/4 teaspoon salt
• 1/4 cup (30 grams) powdered (confectioners or icing) sugar
• 1 cup (227 grams) unsalted butter, room temperature
• 1 teaspoon pure vanilla extract

Topping:

• 1 cup (110 grams) powdered (confectioners) sugar, sifted

Instructions:

In a medium sized bowl whisk together the flour, cornstarch and salt. Set aside.

In the bowl of your electric mixer (or with a hand mixer), beat the butter and sugar until light and fluffy (about 2 minutes). Beat in the vanilla extract. Add the flour mixture and beat until incorporated. Cover and refrigerate the dough for at least one hour or until firm.

Preheat oven to 350 degrees F (177 degrees C) and place rack in center of oven. Line two baking sheets with parchment paper.

When dough is firm, form into 1 inch (2.5 cm) balls and place the cookies on the prepared baking sheets spacing about 1 inch apart. Bake for about 12 - 14 minutes or until the edges of the cookies start to brown. Remove from oven and place on a wire rack to cool for about 5 minutes.

Meanwhile, line another baking pan or tray with parchment or wax paper. Sprinkle about half of the confectioners (powdered or icing) sugar onto the bottom of the pan and then place the slightly cooled cookies on top of the sugar. Put the remaining sugar in a fine strainer or sieve and then sprinkle the tops of the cookies (or you can just roll the cookies in the sugar).

These cookies store very well. Place in an airtight container between sheets of wax paper and they will keep a couple of weeks.

Makes about 3 dozen cookies.

I made a slight modification for the recipe. I used 1 cup of flour instead of 1 1/2 cups, then added 1/2 cup to the corn flour. So the cookies would be more delicate and melting in your mouth.

For the coating, you can create as your liking. I made the caramel coating cookies because I missed the day when I was just a kid eating Lontong Paris cookies :) (it's kind of Indonesian shortbread cookies with caramel coating and chopped nuts).

original recipe: http://yummy-corner.blogspot.ca/2010/06/melting-moments.html

Cheesecake Crescent Rolls

Cheesecake Crescent Rolls

Ingredients:

• 2 cans of Pillsbury Crescent rolls
• 2 (8oz each) package cream cheese, softened
• 1 1/2 tsp vanilla
• 1/4 cup butter, melted
• cinnamon
• sugar

Instructions:

Unroll and spread 1 of the cans of crescent rolls on the bottom of a 9 x 13 baking dish (or 8 x 8 if you want to cut the recipe in half). Combine softened cream cheese, 1 cup sugar, and vanilla. Spread over crescent roll layer. Unroll and layer remaining crescent rolls over cream cheese layer. Melt your butter and spread over top of crescent rolls. Sprinkle generously with cinnamon and sugar.

Bake for 20-30 minutes in 350 degree oven until bubbly and slightly browned. Drizzle with a little honey if you like. Let cool a bit, slice and eat.

Source: http://community.qvc.com/forums/recipe/topic/367528/cheesecake-crescent-rolls.aspx

Tropical Pineapple Coconut Banana Bread

photo: babble.com

I’ve made many kinds of banana bread recipes, but this remains my absolute favorite. If you’re looking for a very moist, dense cake with loads of bananas… this is your recipe. Add some extra tropical flavors like pineapple, cream of coconut and macadamia nuts and you’ll be in heaven!

Tropical Pineapple Coconut Banana Bread

Ingredients:

• 1 stick of butter, melted and cooled
• 1/3 cup organic cane sugar
• 1/3 cup dark brown sugar
• 2 eggs
• 1 1/2 cups white flour
• 1/2 cup whole wheat flour
• 1 teaspoons salt
• 2 teaspoons baking powder
• 5 very ripe bananas, coarsely mashed
• 6 oz. canned crushed pineapple, drain liquid
• 5 oz. canned cream of coconut (not coconut milk – however I have used coconut milk when I couldn’t find cream of coconut and I added a 1/4 tsp of vanilla)
• 1 teaspoon vanilla
• 1/2 cup of roughly chopped and toasted macadamia nuts

Instructions:

Preheat oven to 350F. Grease a standard loaf pan

Toast the nuts in the oven for about 10 minutes

Cream butter, 2 of the mashed bananas and sugars in a large bowl.

Mix in eggs.

In a separate bowl, mix the remaining dry ingredients

Mash remaining bananas thoroughly in another bowl (3rd) and fold in pineapple, cream of coconut, and vanilla.

Fold both banana mixtures from other two bowls slowly into dry ingredients – don’t over mix!

Fold in the nuts.

Pour batter into the pan

Bake for about 55-60 minutes until a toothpick inserted into center of loaf comes out mostly clean, rotate pan a few times while baking (Cooking time may vary depending upon your oven… my oven is commercial grade and tends to cook faster than others… just keep an eye on it :D

Let the bread cool on a rack and turn out of the pan after about fifteen minutes. Let cool almost completely (approximately 45 minutes) before slicing. The bread will be very dense and moist.


Source: http://www.babble.com/best-recipes/tropical-pineapple-coconut-banana-bread/

Chocolate Lovers Chocolate Mousse Pie

photo: verybestbaking.com

This amazing Chocolate Lover's Chocolate Mousse Pie has a chocolate crust with a milk chocolate coating, fluffy chocolate filling, whipped cream and is topped with a chocolate drizzle. Perfect for entertaining or elegant treats.

Prep: 30 mins 
Cooking: 10 mins
Cooling: 30 mins
Yields:12 servings


Chocolate Lovers Chocolate Mousse Pie

Ingredients:

• 1 cup graham cracker crumbs
• 1/3 cup NESTLÉ® TOLL HOUSE® Baking Cocoa
• 1/4 cup granulated sugar
• 1/3 cup butter, melted
• 2 3/4 cups (16 oz.) NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Morsels, divided
• 2 cups heavy whipping cream, divided
• 2 teaspoons powdered sugar
• 1 teaspoon vanilla extract

Instructions:

COMBINE graham cracker crumbs, cocoa and granulated sugar in 9-inch pie plate. Stir in butter until moistened; press onto bottom and up side of pie plate. 

BAKE for 8 to 10 minutes. Sprinkle 1/2 cup morsels over bottom of hot crust; let stand for 10 minutes or until all morsels are shiny. Spread chocolate over bottom and up side of crust. Cool to room temperature.

MICROWAVE 2 cups morsels and 3/4 cup cream in large, uncovered, microwave-safe bowl on HIGH (100%) power for 1 minute; STIR. The morsels may retain some of their original shape. If necessary, microwave at additional 10- to 15-second intervals, stirring just until morsels are melted. Cool to room temperature.

BEAT remaining cream, powdered sugar and vanilla extract in chilled small mixer bowl until soft peaks form. Fold 2 cups whipped cream into chocolate mixture. Spoon into crust; swirl top. Garnish with remaining whipped cream. Refrigerate until firm.

MICROWAVE remaining 1/4 cup morsels in heavy-duty plastic bag on HIGH (100%) power for about 30 seconds; knead until smooth. Cut tiny corner from bag; squeeze to drizzle chocolate over pie. Llet stand a few minutes before serving.

Source: http://www.verybestbaking.com/recipes/29755/Chocolate-Lovers-Chocolate-Mousse-Pie/detail.aspx

Orangesicle Mousse Dessert

photo: pillsburybaking.com

Orangesicle Mousse Dessert

Ingredients:

• Crisco® Original No-Stick Cooking Spray
• 1 package Pillsbury® Orangesicle Orange Crème Flavored Cookie Mix
• 1 cup quick oats
• 1/2 cup butter, softened
• 1 large egg
• 2 (4 serving size) packages orange flavored gelatin
• 1 1/2 cups boiling water
• 1 can Pillsbury® Creamy Supreme® Orangesicle Orange Crème Flavored Frosting, divided
• 2 (8 oz.) packages cream cheese, softened
• 1 1/2 cups heavy cream
• 1 (11 oz.) can mandarin oranges, drained

Instructions:

1. HEAT oven to 375°F. Coat 13 x 9-inch baking pan with no-stick cooking spray. Combine cookie mix, oats, butter and egg in large bowl. Press lightly into prepared pan. Bake 17 to 19 minutes or just until edges begin to brown. Remove from oven. Cool completely on wire rack.
2. WHISK orange gelatin and water in large bowl for 2 minutes. Beat in cream cheese on low speed with electric mixer until blended. Reserve 3 tablespoons frosting for topping. Whisk remaining frosting into orange filling until smooth. Chill 30 minutes.
3. BEAT heavy cream and 3 tablespoons frosting in large bowl until stiff peaks form. Chill. Stir chilled orange filling. Pour over cookie crust. Chill 1 hour or until filling has hardened. Spread whipped cream evenly over orange filling. Arrange oranges on top of whipped cream. Cut into 24 bars. Chill until ready to serve.

Source: http://www.pillsburybaking.com/recipes/details/7126

Strawberry-Lemon Shortbread Bars

photo: myrecipes.com

Bar cookies go glam in this sweet-tart shortbread bar treat. Cut the bars into single-serving sizes and top with a dollop of whipped cream and a sliced strawberry for top-notch presentation.

Strawberry-Lemon Shortbread Bars

Ingredients:

• 2 cups all-purpose flour
• 1/2 cup powdered sugar
• 3/4 teaspoon lemon zest, divided
• 3/4 cup cold butter
• 2 (8-oz.) packages cream cheese, softened
• 3/4 cup granulated sugar
• 2 large eggs
• 1 tablespoon fresh lemon juice
• 1 cup strawberry preserves
• Garnishes: sweetened whipped cream, fresh strawberry slices

Instructions:

1. Preheat oven to 350°. Stir together flour, powdered sugar, and 1/2 tsp. lemon zest in a medium bowl; cut in butter with a pastry blender until crumbly. Press mixture onto bottom of a lightly greased 13- x 9-inch pan.

2. Bake at 350° for 20 to 22 minutes or until lightly browned.

3. Meanwhile, beat cream cheese and granulated sugar with an electric mixer until smooth. Add eggs, 1 at a time, and beat just until blended after each addition. Stir in fresh lemon juice and remaining 1/4 tsp. lemon zest, beating well.

4. Spread preserves over shortbread. Pour cream cheese mixture over preserves, spreading to edges. Bake 28 to 32 more minutes or until set. Let cool 1 hour on a wire rack. Cover and chill 4 to 8 hours. Cut into bars; garnish, if desired.



Note:
Refrigerate leftovers. Store them in an airtight container up to 2 days.


Source: http://www.myrecipes.com/recipe/strawberry-lemon-shortbread-50400000111518/

Houdini Bars

photo: cakespy.com

What's a Houdini bar? Named for the magician because because they're "so rich and delicious that they disappear quickly," these dense bars are comprised of a cakey crust filled with a buttery, cheesecake-y filling with nuts and coconut. Heaven on a plate? Yes indeed: they taste like birthday cake, cheesecake, and coconut cream pie--simultaneously--in every beautiful bite. If you love decadent desserts, these ones will disappear fast.

Houdini Bars


adapted from The Cake Mix Doctor Returns
Recipe says that it makes 30, but we only got 12 (gluttons)


Ingredients:

• 1 package (18.25 oz) plain yellow cake mix
• 1 stick butter, melted
• 3 large eggs
• 1 package cream cheese, at room temperature (recipe calls for reduced-fat; I used full-fat)
• 1 teaspoon pure vanilla extract
• 2 cups confectioners' sugar, sifted
• 1/2 cup sweetened flaked coconut
• 1/2 cup walnuts (original recipe called for pecans; either way, the nuts are optional)

Instructions:

1. Place a rack in the center of the oven and preheat the oven to 350F. Set aside a generously greased 9x13-inch pan.
2. Place the cake mix, butter, and one egg in a large mixing bowl and beat on low speed with an electric mixer until the ingredients are incorporated, about 1 minute. Press the batter into the bottom and partially up the sides of the baking pan (I used my hands) and set the pan aside.
3. Place the cream cheese in the same mixing bowl and beat with an electric mixer on low speed until fluffy, 30 seconds. Add the remaining 2 eggs and the vanilla and the confectioners' sugar and beat on low speed until smooth and combined, about 1 minute. Fold in the coconut; pour mixture over the crust and smooth the top with a spatula. Scatter the nuts, if you've chosen to use them.
4. Bake the bars until the edges are well browned and the center is firm to the touch, about 40 to 50 minutes. Transfer the baking pan to a wire rack and let cool for 30 minutes before cutting and serving (do not score the bars while still hot!)

These bars keep in the fridge for up to five days. If they last that long.


Source: http://www.cakespy.com/blog-old/2009/9/30/disappearing-act-houdini-bars.html

Kahlua Ice Cream Pie

Kahlua Ice Cream Pie

Ingredients:

• 9 ounces Chocolate wafer cookies
• 1/2 cup Unsalted butter — melted
• 10 tablespoons Kahlua — divided
• 1 teaspoon Espresso powder
• 3 ounces Semi-sweet chocolate — choped
• 1 tablespoon Unsalted butter
• 1 pint Ice cream; vanilla, coffee ,or chocolate chip
• 1 pint Chocolate ice cream
• 3/4 cup Whipped cream

Instructions:

1. In food processor, place half of cookies, breaking into pieces. Process to make fine crumbs. Repeat with remaining cookies. Add 1/2 cup melted butter and process with on-off pulses, just to blend. Press crumbs evenly onto bottom and up side of 9″ pie plate.
2. Press crumbs evenly to rim. Bake at 325~ for 10 minutes. Cool completely.
3. In small saucepan, heat 6 tbls Kahlua and espresso powder over low heat until warmed and powder is dissolved. Stir in chocolate and 1 tbls butter and stir until melted and smooth. Cool completely. Transfer vanilla ice cream to electric mixer bowl and allow to soften slightly. Add 2 tbls Kahlua and beat on low speed to blend. Spread over bottom of cooled crust and freeze until firm. Spread cooled chocolate mixture over ice cream in plate.
4. Freeze until firm. Transfer chocolate ice cream to mixer bowl; blend in remaining 2 tbls Kahlua as above.
5. Spread chocolate ice cream over sauce in pie. Freeze until firm. To serve, pipe decorative border of whipped cream around inside edge of pie.

Number of servings: 8

Orange Dream Layered Squares

Here is a fun recipe that has many flavor options if you are willing to experiment. You can easily change the flavor of this dessert by substituting another flavor of Jell-O gelatin for the orange. Depending on the flavor you may not have to change the orange juice. However, you can try using apple juice, cherry juice, lemonade and other options to complement your gelatin flavor. You can also change the instant pudding flavor to French vanilla, cheesecake, banana or chocolate.

Ingredients:

• 6 HONEY MAID Honey Grahams, finely crushed (about 1 cup)
• 2 Tbsp. butter, melted
• 1/2 cup orange juice
• 1 pkg. (3 oz.) JELL-O Orange Flavor Gelatin
• 1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened, divided
• 1 tub (8 oz.) thawed COOL WHIP Whipped Topping, divided
• 1/2 cup cold milk
• 1 pkg. (3.4 oz.) JELL-O Vanilla Flavor Instant Pudding
• 1 tsp. orange zest

Instructions:

1. MIX graham crumbs and butter; press onto bottom of 8-inch square pan. Refrigerate until ready to use.
2. MICROWAVE juice in microwaveable measuring cup on HIGH 1 min. Add to gelatin mix in small bowl; stir 2 min. until completely dissolved. Gradually add to half the cream cheese in medium bowl, beating with mixer after each addition until blended. Whisk in 1 cup COOL WHIP; spread over crust. Freeze while preparing next layer.
3. BEAT remaining cream cheese and milk in separate medium bowl until blended. Add dry pudding mix; beat 2 min. Stir in remaining COOL WHIP and zest; spread over gelatin layer. Refrigerate 3 hours.

Preparation time: 30 minute(s)

Cooling time: 3 hour(s)

Number of servings (yield): 9


Source: http://allrecipes.com/recipe/orange-dream-layered-squares/

Homemade S’mores Ice Cream and Graham Crackers

Since I had graham flour on hand I decided to make the graham crackers from scratch. Boy was I right in doing this. Homemade graham crackers are incredible! The recipe is quite easy too. So if you feel up to it, I suggest making the graham crackers from scratch for this recipe. You will have tons left over too so you can make some classic s’mores or just snack on them. The best part of making graham crackers from scratch is you can choose the size! I made some large ones for s’mores and some small ones for snacking.

About Homemade Ice Cream: this is a recipe where you need a specific, single-function tool. I don’t like sharing recipes that require such things–as they become exclusive–but it’s Ice Cream. If you love ice cream then you should have an ice cream maker- Also, to ensure the ice cream is the right texture–creamy with no ice crystals–, the batter needs to be very, very cold and your ice cream maker bowl also very very cold. I suggest keeping the batter in your fridge at it’s coldest setting and putting the batter in the bottom of the fridge. Leave the batter overnight for at least 8 hours after mixing. As for your ice cream maker bowl, that should be put in your freezer at least 24 hours before you plan on making ice cream. Because I make ice cream often, I store my ice cream maker in the freezer and keep my freezer at -8F, it’s coldest temperature.

This ice cream is incredible. The chocolate is delicious and rich. The marshmallow adds a scrumptious sweetness and the bits of graham crackers and milk chocolate mixed in add a bite that make this ice cream unmistakably s’more ice cream.

photo: chasingdelicious.com

S’more Ice Cream

Ingredients:

• 1 quart half and half (or 2 cups heavy cream and 2 cups whole milk)
• 4 ounces (1 cup) unsweetened good cocoa powder
• 1 vanilla bean (or a teaspoon of vanilla extract)
• 2 ounces 70% (bittersweet) chocolate, chopped finely
• 4 ounces 60& (also bittersweet-er) chocolate, chopped finely
• 8 egg yolks
• 6 ounces (1 cup) sugar 
• 1 cup graham crackers, chopped
• 4 ounces milk chocolate, chopped
• 1 cup small marshmallows 

Instructions:

   1. Put the cocoa in a heavy bottom pot (at least 3 quarts). Slowly pour in enough of the half and half to make a paste. It will be clumpy and a bit difficult to mix all together at first but be patient, it will get there. Pour in the rest of the half and half in slowly and mix well. I use a whisk but a wooden spoon will work too.

2. Slice the vanilla bean open lengthwise and scoop out the little seeds into the chocolate mixture. Add the bean as well. Heat over medium heat until the mixture is scalding (steaming heavily but not  yet boiling or simmering).

3. Take the pot off the heat and stir in the chopped 60% and 70% chocolate. Stir well until the chocolate is completely melted. I would stir a bit longer than you think you need to as the ice cream can be gritty if the chocolate is not melted completely. Set aside.

4. Whip the egg yolks and the sugar until they are light and fluffy.

5. While whipping fast (or on high speed) temper the egg mixture by slowly pouring in the chocolate mixture.

6. Return the mixture to the pot and put over low-medium heat stirring constantly until the mixture is thick enough to coat a spoon. Be careful with this step and do not heat longer than 5 to 8 minutes as it could scramble the eggs. Also, do not go any higher than medium heat.

 7. Pour the batter into a bowl and let cool. Once cool place in the refrigerator covered and chill overnight.


This graham cracker recipe is modified from Alton Brown’s graham cracker recipe. This dough is made using a food processor. If you do not have a food processor you can use your hands by first pinching the butter in the flour mixture, then when you add the liquid and honey using a kneading motion. Beware since this mixture has honey it will be a messy process.

photo: chasingdelicious.com

Homemade Graham Crackers

Ingredients:

• 8 ounces (1 1/2 cups) graham flour
• 2 ounces (1/2 cup) all purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 3 ounces (1/2 cup) brown sugar 
• 3 ounces (3/4 stick) unsalted butter, cold
• 3 ounces (1/4 cup) honey
• 1/8 cup milk
• 1 teaspoon vanilla extract

Instructions:
 1. Place the flours, baking powder and soda, salt and sugar in a food processor. Pulse until combined.

2. Add the cold butter and pulse until the mixture resembles corn meal.

 3. Add the honey, milk and vanilla and pulse until the mixture begins to come together and form a dough.

 4. Dump the mixture out onto parchment paper and knead a few moments if needed. Flatten to a 1" thick disk and refrigerator for 30 minutes.

 5. Preheat the oven to 350F.

 6. Remove the dough from the refrigerator and roll out on a lightly floured surface. Roll the dough out to 1/8th to 1/4 inch thick.

 7. Using a cookie cutter (i used a ridged cookie cutter) or using a pizza cutter cut out square cookies. Using a toothpick or skewer, pokes holes in the top in any pattern you wish. I made some large cookies at 2 inchesand some small at 1 inch.

 8. Place the cookies on a baking sheet lined with baking paper.

 9. Bake in a preheated oven for 15 minutes for small 1 inch cookies and 20-25 minutes for 2 inch cookies, or until the sides begin to brown.

Source: http://chasingdelicious.com/smore-ice-cream-and-homemade-graham-crackers/

Italian Chocolate Cream Cake

A three-layered chocolate cake with a little something extra--coconut and chopped hazelnuts. While many chocolate cake recipes offer a heavy and intensely rich dessert, this Italian classic brings just enough soft sweetness to enjoy. So take a big piece.

Ingredients:

Cake:

• 1/2 cup butter
• 1/2 cup shortening
• 2 cups white sugar
• 5 eggs
• 2 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 cup unsweetened cocoa powder
• 1 cup buttermilk
• 1 teaspoon vanilla extract or 3 teaspoons vanilla flavoring
• 1 cup chopped hazelnuts
• 1 1/4 cups shredded sweetened coconut, 1/4 to top

Icing:

• 1 1/2 cups cream cheese
• 3/4 cup butter
• 3/4 cup unsweetened cocoa powder
• 6 cups powdered sugar, sifted
• 2 teaspoons vanilla extract or 3 teaspoons vanilla flavoring

Instructions:

Preheat oven to 325˚F. Use shortening or butter to grease three 8-inch round cake pans. Use parchment paper, cut into circles, if desired. Flour cake pans.

In a large bowl, cream 1/2 cup of butter, shortening and sugar together. Separate eggs; be sure to keep both yolks and whites. Set whites aside in a separate bowl. Beat in egg yolks, one at a time, to creamed ingredients. Stir in vanilla.

In a separate bowl, sift flour, baking soda and 1/2 cup of cocoa. Slowly add mixture to creamed ingredients along with buttermilk. Stir in chopped hazelnuts and coconut.

Beat egg whites well, until stiff peaks form. Fold egg whites into the batter and pour into lined, cake pans. Bake at 325˚F for approximately 25 to 30 minutes. Cakes must cool before icing.

Meanwhile, prepare the icing by creaming the cream cheese and butter in a large bowl. In another bowl, sift powdered sugar and 1/2 cup cocoa together. Add to cream cheese and butter mixture, slowly. Beat until thoroughly creamed. Mix in vanilla.

Once cakes have cooled, remove from cake pans and form a three-layered cake, icing in-between each layer. Sprinkle the top with remaining hazelnuts

Serves 10 to 12

Lime Bars

photo: evilshenanigans.com

Lime Bars 

Yield 16 bars

Ingredients:

For the crust:

• 1 1/2 cup graham cracker crumbs
• 6 tablespoons salted butter, melted
• 1/4 cup sugar
• zest of one lime

For the filling:

• 2 large egg yolks
• 1-14 oz. can fat free sweetened condensed milk
• 1/2 cup lime juice

Instructions:

Heat the oven to 350F, then grease an 8″ square pan, line it with parchment paper that hangs over the edge of the pan by a few inches (so you can remove the bars from the pan more easily).

Combine the graham cracker crumbs, melted butter, sugar, and zest.  Press into the prepared pan, pressing the crust mixture one inch up the side of the pan.  Bake for 10 minutes.  Allow to cool completely.

Once the crust is cooled combine the egg yolks and condensed milk until well mixed.  Stir in the lime juice and combine.  It will begin to thicken slightly.

Pour the filling into the crust, making sure the filling reaches the edges.  Bake for 15 minutes, or until just set.

Cool to room temperature, then chill for at least one hour, overnight is better.  Pull the bars out of the pan using the parchment paper and transfer to a cutting board.  Cut into 16 squares with a serrated knife.  To make cutting cleaner wipe the knife with a damp cloth between cuts.

Store in the refrigerator in an air tight container.  They last for about five days.

Source: http://www.evilshenanigans.com/2009/03/lime-bars/

See’s Candy Fudge

photo: tastebook.com

See’s Candy Fudge

Ingredients:

• 4 1/2 cups sugar
• 3 (12 ounce) packages chocolate chips
• 1/2 lb margarine
• 1 teaspoon vanilla
• 1 (12 ounce) can evaporated milk
• 7 ounces marshmallow cream
• 2 cups nuts

Instructions:

1. Mix 4 1/2 cups sugar with one (1) can evaporated milk.
2. Biol 7 to 8 minutes, stirring often (rolling boil).
3. Mix together in a large bowl; 3 packages chocolate chips, 7 oz. jar marshmallow cream, 1/2 lb. melted margarine.
4. Cream margarine and marshmallows together and add chocolate chips.
5. Pour hot mixture over chocolate mixture.
6. After chocolate has melted, add 2 cups nuts a teaspoons of vanilla, blend well, pour into buttered pans and chill in refrigerator.
7. Cut into squares before firm.

No one has attempted a calorie count, but it’s estimated that each piece contains about 47 gazillion calories. Dieters, beware!

Source: http://www.tastebook.com/recipes/2981162-See-s-Candy-Fudge