Category Archives: Desserts

Cherry Pie Bars

Posted on by

My little brother’s birthday was a couple of weeks ago.

I love a great birthday party!

Especially one, with BBQ ribs and chicken.

And, birthday boy was doing all the cooking.

Little Brother was celebrating his birthday by BBQing his famous ribs and chicken and inviting Me and Company over for dinner.

All I needed to do was bring a dessert.

The big problem I had was that my little brother does not eat many sweets.  That is probably why he has kept his girlish figure…: ) He does love coconut cream pie and banana cream pie and peanut m and m’s. I just did not have a ton of time to go to the store and make the pie I really wanted to make for him. So, I settled for a dessert that I already had all the ingredients for, it could bake while I was getting ready to go and it travels great.

Did I mention that it is pretty to look at too.

And, most importantly, it taste great too.

The crust is tender, it is not too sweet and if you serve it warm, a big scoop of ice cream goes perfect on top.

So Anywho, if you are looking for a pretty dessert to take to a bbq or picnic, I really recommend this one.

Just make sure you leave a piece for you at home, cause there will not be any left overs.

Here is what you need to make Cherry Pie Bars.

You will need some eggs, butter, vanilla, flour, powdered sugar, salt, almond extract and canned cherry pie filling. It calls for one big can, (which I did not have) so I used 2 smaller cans and it was the perfect amount.

         

First thing you do is cream the butter and sugar together in a large mixing bowl with a mixer. I used my stand mixer.

         

Next, add in the eggs, one at a time, beating the each egg in before adding the next one.

         

Add in the vanilla and almond extract. Lastly mix in the flour and salt. Now  you have the crust part all done.

         

Scoop half of the crust onto a greased 9by 13 baking dish. (I used my jelly roll pan). Spread the crust out evenly on the bottom of the pan.

         

Cover the crust with the pie filling. Spread it out evenly on the crust.

         

With the left over crust, with a teaspoon, drop teaspoonful’s on top of the cherry pie filling. It looks and taste better if you try to evenly drop the crust. Now, pop the bars into a preheated 350 degree oven and bake for about 30 to 35 minutes.

         

While the cherry pie bars are baking make your glaze. In a medium bowl, whisk together the powdered sugar and water.

         

Whisk in the vanilla and almond extract. Whisk together until you do not have any lumps.

After the bars are baked and cooled, drizzle the glaze over the cherry pie bars. The glaze really adds a finishing touch!

Memorial Day is this weekend and this would be the perfect dessert to bake, take and share.

Here is the recipe:

Cherry Pie Bars

Adapted from Taste of Home

Ingredients:

1 cup soften butter

2 cups sugar

4 eggs

1 teaspoon vanilla

1/4 teaspoon almond extract

3 cups flour

1 teaspoon salt

1 can (21 ounce) cherry pie filling

Glaze

1 cup powdered sugar

1 teaspoon vanilla

1/2 teaspoon almond extract

2 teaspoon water or milk

Directions:

Grease a 9 by 13 baking sheet. Preheat oven to 350 degrees.

In a large bowl using a mixer, cream together the butter and sugar. Add the eggs, one at a time. Mix in the vanilla and the almond extract. Add in the flour and salt. Divide the dough in half. Press half of the dough evenly on the bottom of the greased baking sheet. Evenly spread the cherry pie filling over the dough. With a spoon, drop spoonfuls of dough evenly across the top of the cherry pie filling. Bake in the oven for about 30 to 35 minutes. Cool completely. Whisk together the ingredients for the glaze and drizzle evenly (this is the fun part) over the top of bars.

Now all you have to do is slice you a (few) pieces. See that pie way in the back on the left hand side? That is a make it own’s crust Coconut Pie. See, I did try to make the birthday boy a pie he would like to eat. The desserts were good enough to bribe little brother into bringing back left over ribs. : )

Besides being pretty, these are yummy and addictive.

Enjoy!

Becky

Other post you may enjoy reading:

                    

  Farmer’s Oatmeal Cake            Frozen Fluffy Strawberry Pie             Mom’s Light Bread

St. Louis Gooey Butter Cake

Posted on by

Can the real Gooey Butter Cake please stand up.

To tell you the truth, there is so many different recipes for gooey butter cake out there, it is hard to say if you have the REAL one. The key is find the one that you believe is the closest one to it. But, more importantly, the one recipe that  you love to eat. A very popular and good recipe for gooey butter cake, uses a cake mix for the base with a gooey sweet cream cheese topping. I like that recipe and I have made it several times. And, it gets eaten every time. I just wanted a more traditional old fashioned gooey butter cake recipe.

So, as any crazy recipe loving baker would do, I started searching for the ONE recipe. One that I would be happy to bake for others. One that I would love baking. Most importantly, one that I love eating. (the three important ones)

I knew I was as close as I was going to get to the ONE recipe, when one of the teachers at my school tried a piece and told me that this recipe tasted just like the gooey butter cake from St. Louis. He should know, they had some baked up and drove the cakes all the way to Georgia to serve at his wedding rehearsal dinner.

If you love the gooey butter cake made from a cake mix, it is ok. I love it too. But, if you want to try a more traditional old fashioned recipe, give this recipe a try.

It might make you stand up and cheer. (or ask for another piece)

Here is what you need to make this delicious cake. You will need some butter, eggs, cream cheese, salt, powdered sugar, granulated sugar, vanilla, flour and baking powder.

         

The first thing you need to do is start making the base of the cake. In a microwave safe bowl melt the butter.

         

Add in the sugar and the eggs. Mix the butter mixture together with a whisk.

         

Add in the flour, salt and the baking powder. With  your hands, form the dough into a ball.

         

In a greased 9 by 13 pan, press the dough evenly on the bottom. Now, let’s make the gooey topping. Put the cream cheese into a medium mixing bowl.

         

With a mixer, mix the cream cheese to soften. Now, add the eggs and the vanilla to the cream cheese.

         

With a mixer, mix the cream cheese mixture until smooth.  In a microwave bowl, melt the butter.

         

Add in 4 cups (or 1 one pound box) of powdered sugar. (I save about 4 tablespoon spoons of the sugar to sprinkle on top)  Add in the melted butter.

         

With a mixer, mix in the melted butter and the powdered sugar. Pour the filling onto the bottom cake.

         

Bake in a 350 degree oven for 40 minutes or until the topping browns slightly. With the saved powdered sugar, dust the top of the cake with powdered sugar using a fine strainer.

This is what mine looked like all sprinkled with powdered sugar. Can you see the gooey topping? This cake slices into beautiful slices

Here is a pictures of warm slices all stacked up ready to be devoured.

How about if I give you the recipe now. : )

Here is the recipe:

Old Fashion St. Louis Gooey Butter Cake

Adapted from Suzanne  Corbett posted on St Charles.patch.com

Ingredients:

2 cups all purpose flour

2 teaspoon baking powder

3/4 teaspoon salt

3/4 cup sugar

1/2 cup butter, melted

1 extra large egg or 1 egg and one egg white

Topping

8 ounce package of cream cheese at room temperature

2 extra large eggs or 2 eggs and one yolk

16 ounces powdered sugar

1/2 cup butter

2 teaspoon vanilla

Directions:

Preheat oven to 350 degrees. Grease a 9 by 13 baking pan.

For the cake:  In a medium bowl combine the flour, baking powder and salt. In another mixing bowl whisk together the sugar, melted butter and egg. Add the flour mixture to the butter mixture and combine. Spread the combined mixture evenly on the bottom of the baking dish.

For the topping:  Beat the cream cheese with an electric mixer until smooth and fluffy. Beat in the eggs and vanilla. Reserve 2 to 3 tablespoons of the powdered sugar to dust cake with later. Add the remaining powdered sugar to the cream cheese along with the melted butter. Mix together with the electric mixer. Pour the topping to top of the cake and spread evenly. Bake for 40 minutes or until top is set and obtains a golden brown crust but it is still gooey and soft. Remove from the oven and cool. When the cake has cooled,  dust with the reserved powdered sugar.

Makes 16 servings.

This picture tempts me to go into the kitchen and make another batch and then hid them all for myself.

Hope this post tempts you to try this recipe for yourself.

Warning! Make two batches one for your family and friends and one for yourself : ).

Enjoy,

Becky

Other post you may enjoy reading:

                             

    Taco Soup                                  Garlic Cheddar Biscuits                  Strawberry Spinach Salad 

 

Pineapple Upside Cake

Posted on by

We have been doing some intense cooking the last couple of weeks of school. In my quest of encouraging my students to use fresh ingredients and making items from scratch. I  bought fresh pineapples for them to make pineapple upside down cake. Most of my students  have never cut into a fresh pineapple. I was a little nervous watching them cut them up and cutting out the cores. The students were using the big chef knives to cut the pineapples apart. I think I only had to hand out one band aide.  Relief. Not to brag (but I am) my class made beautiful double layered upside down cakes. Yes, you read right. Double Layers! I let them find a recipe they all agreed upon. They chose a double layered and iced pineapple upside-down cake from Paula Deen. The cake was such a hit and so many teachers wanted to try a bite, that I went and bought another fresh pineapple and made one for them.

You will need a pineapple, flour, sugar, brown sugar, powdered sugar, butter milk, eggs, maraschino cherries, baking powder, vanilla and salt. (I forgot to include salt in the picture) oops.

         

The first thing you do is cream two sticks of softened butter with a mixer.

         

Add in the granulated sugar and cream together.

         

Now it is time to add the eggs one at a time to the creamed sugar and butter mixture.

         

When all the eggs are added in the mixture turns very cream. Now, you can add in the vanilla and mix.

         

In a separate mixing bowl, mix together the flour, salt and baking soda. This is also the time to measure out the butter milk.

         

Alternately add a little bit of the flour mixture and combine. Then add in a little bit of the buttermilk and combine.

         

Continue to alternate adding the flour and buttermilk, until all the flour and buttermilk is used.

          

Next, I cut up the fresh pineapple. I first cut off the top and then then started cutting the outer part of the pineapple off.

         

I sliced the pineapple into 1/2 in slices. I took a small biscuit cutter and cut out the cores of the pineapple slices.

         

When you pick out the round pans to make this cake, pick the taller pans as the cake rises up and the brown sugar cannot bubble out.  I prepared both pans with a spray of vegetable spray and lining the bottom of each pan with parchment paper.

         

I put equal amounts of brown sugar in the bottom of each pan. Spread the brown sugar evenly on the bottom of each pan.

         

Pour equal amounts of melted butter on the brown sugar in each pan.

         

Now, you can get a little creative and decorate the bottom (which will be the top) of each cake with pineapple and maraschino cherries. Equally fill both pans with cake batter.

         

Bake in the oven until the cake is done. Cool the cake on a cooling rack until the cakes are completely cool. (I refrigerated mine for a time to make the cake easier to ice)

         

You make the icing by creaming the butter with a mixer. (You use two sticks of butter, I just took my picture before I put the other stick of butter in the mixing bowl)

         

Add in the vanilla. Add in enough water to make a spreadable icing. You could also use pineapple juice or the maraschino cherry juice (it will turn pink) instead if you want.

         

Here is a picture of the finished icing. Now, gently stack the cakes on top of each other.

         

Very gently, ice the sides of the cake. This cake is really tender and moist, which is a great thing, but you have to be careful of crumbs coming off in the icing.

Isn’t this slice of cake a beautiful thang…thing?

I refrigerated the cake overnight, before I cut it into slices. It sliced beautifully this way.

If you are looking for a show stopper kind of cake or want to try making this cake with fresh pineapple…it really does make a difference….give this cake a try.

Here is the recipe:

Adapted from Paula Deen

Ingredients for the cake:

3 cups of cake flour (I used all purpose flour)

1 cup butter soften PLUS 1/2 cup butter melted

2 1/4 cups sugar

5 large eggs

1 tablespoon vanilla extract

2 teaspoons baking soda

1/4 teaspoon salt

1 1/4 cups buttermilk

1 1/2 cup firmly packed brown sugar

1 fresh pineapple, sliced, peeled and cored (if you do not want to use fresh pineapple use 2 – 20 ounces cans of sliced pineapple)

1 – 10 ounce jar of maraschino cherries

Ingredients for the buttercream frosting:

1 cup butter softened

2 tablespoons of water or you can use pineapple juice or maraschino cherry juice

3 1/2 cups of powdered sugar

1 teaspoon vanilla

Directions for the cake:

Preheat the oven to  350 degrees. Spray two 9 inch round cake pans with vegetable spray and line the bottoms with parchment paper.

In a large mixing bowl, cream the butter with an electric mixer. Add in the sugar and mix until fluffy.. Add in the eggs, one at a time. Beating well after each egg. Stir in the vanilla. Set aside.

In a medium mixing bowl, stir together the flour, baking powder and salt.

Alternately mix in the flour mixture and the buttermilk into the egg mixture.

Press 3/4 of a cup of brown sugar onto the bottom of each round cake pan. Pour the 1/2 cup of melted butter equally onto the brown sugar in each pan. Arrange the pineapples and cherries over the brown sugar.

Top the pineapples with equal amounts of cake batter.

Bake for about 40 minutes or until tooth pick comes out clean.

Let the cakes cool for 10 minutes, then invert onto a cooling rack. Remove the parchment paper. Cool completely.

Icing:

In a mixing bowl, beat all the icing ingredients together until fluffy.

To assemble the cake:

Carefully stack one cake onto of the other cake. Ice the cake with the buttercream frosting.

You can press chopped pecans into the icing for a garnish if desired.

I hope you love this cake enough to jump upside down ; )

Enjoy!

Becky

Other cake post you make enjoy:

                              

Peanut Butter Mousse Cake              Best Ever Chocolate Cake           Blueberry and Blackberry Oat Cake

Peanut Butter Sheet Cake

Posted on by

My girls love peanut butter.

They eat it with crackers, on toast, on celery, on pancakes and their favorite way to eat it, is  right out of the jar with a spoon.

I have raised a bunch of nutty girls in my house.

Anywho, I was looking through old community cookbook recipes (again), and found this Peanut Butter Sheet Cake recipe. When I read through the recipe and looked at all the ingredients, I thought it was so interesting that the icing had melted marshmallows in it. I was so intrigued by this idea, thinking it would taste so gooey good, I had to copy down the recipe. I knew my girls at home and the Baby College Girl would love this cake. I decided I would try it out last week during the treat day that I volunteered to make some goodies for. The cake is moist and pea nutty tasting. The icing is made with crunchy peanut butter, so the top is a sheet of crunchy goodness. It is a great cake to feed a crowd, cause you get to make it in a jelly roll pan which allows you get lots of servings. Which is great, cause you will want two servings.

Here is what you need to make this terrifically pea nutty cake.

I brought all the ingredients from home to make this cake, but I thought it would look funny to take a picture of the big bags of sugar and flour that I purchase for my classroom.

          

The first thing you need to do is measure out the flour and sugar and put it in a medium bowl.

         

Add in the baking soda and the salt. Stir all the ingredients together.

         

The dry ingredients should look like this. I then put all my dry ingredients in my stand mixing bowl.

         

In a sauce pan melt the butter and the oil together.

         

Add the peanut butter and the water and bring to a boil.

         

When the peanut butter mixture comes to a boil, remove from heat. In another medium boil, whisk the eggs and the vanilla together.

         

This is what it looks like whisked up. Now whisk in the buttermilk.

         

Now, it is time to pour the hot peanut mixture into the dry ingredients. Using a stand mixer (or hand held) blend the dry ingredients and peanut mixture together.

         

Now, you can add in the buttermilk and egg mixture to the batter. With the mixer, mix until all the ingredients are smooth and incorporated together.

         

Pour the batter into a greased jelly roll pan and bake for about 18 minutes or until done.

         

While the cake is baking, take this time to make  you icing. In a sauce pan, heat together the evaporated milk and the sugar.

         

Add in one tablespoon of butter. You will use crunchy peanut butter for the icing.

         

Measure out the crunchy peanut butter and the marshmallows. When the milk and sugar comes to boil. Boil for 2 minutes.

         

When you have boil the icing for 2 minutes, turn off the burner, and stir in the marshmallows and the crunchy peanut butter.

         

I cooked mine just a minute or two to get all the marshmallows to melt.  Now, stir in the vanilla. Pour the icing over the warm cake.

Spread the icing evenly over the cake, making sure to get the edges.

Here is the recipe:

Peanut Butter Sheet Cake

Ingredients for the cake:

2 cups flour

1 teaspoon baking soda

2 cups sugar

1/2 teaspoon salt

1/2 cup vegetable oil

3/4 cup margarine or butter (I used butter)

1/2 cup peanut butter

1 cup water

2 eggs, beaten

1/2 cup buttermilk

Ingredients for the icing:

1/2 cup evaporated milk

1 cup sugar

1 tablespoon margarine or butter

1//2 crunchy peanut butter

1/2 cup miniature marshmallows

1 teaspoon vanilla

Directions for the cake:

Mix together flour, soda, sugar and alt in a large mixing bowl. (I put my mixture in a large stand mixer bowl). Set aside. In a saucepan, bring oil, margarine, peanut butter and water to a boil. Pour over the dry ingredients and mix. (I mixed it with a stand mixer). In a small bowl, beat eggs, vanilla and buttermilk together. Add the egg mixture to the batter in the mixing bowl. Blend well. Pour batter into a greased and floured 11 by 15 by 1 inch sheet cake pan. (jelly roll pan) Bake for 15 to 18 minute in a preheated 350 degree oven.

Directions for the icing:

While the cake is baking make the icing. In a saucepan, combine evaporated milk sugar and margarine. Bring to a boil, cooking for 2 minutes. Remove from heat and add peanut butter and marshmallows. Stir until melted. Stir in the vanilla. Pour the warm icing over the warm cake and spread to cover.

 

Who wants to first piece????

Enjoy!

Becky

Other post you may enjoy reading:

                                       

Butternut Squash Soup                             Rhubarb Crisp  (recipe soon)                 Blackberry Cobbler

 

Favorite Farmer’s Oatmeal Cake

Posted on by

Jeanie Beanie is having a Par—tay!

Well, she  had everyone over for lunch after church yesterday. She made  Oven BBQ Ribs and a whole bunch more goodies. I am bringing my left over Frozen Fluffy Strawberry Pie.

Now, don’t get all worked up, I did not just bring left overs ; ). I made a fresh batch of Grandma Jackie’s Broccoli Rice Casserole, a loaf of Oatmeal Bread, and this scrumptious Favorite Farmer’s Oatmeal Cake.

I saw this recipe in a Taste of the South magazine a month or so ago. It has taken me this long to finally get around to making it. I had a little bite last night and if I had not already eaten a big warm slice of the Oatmeal Bread, there might not have been any cake left to take to Jeanie Beanie’s house. It has a moist cake bottom and you put a icing topping on top, that has coconut and pecans in it. You spread the topping on, and bake the cake a few more minutes and the topping (icing) bakes right on top of the cake.

Pretty amazing right?

Here is what you need to make this feel good and taste delicious cake:

You need oatmeal, flour, brown and white sugar, eggs, baking soda, butter, nutmeg water, salt vanilla, coconuts and pecans.

Here is how you get started:

         

This is a part one of the recipe. The first thing you do is take the oatmeal and pour boiling water over it. Let it set for a hour until it thickens.

         

In a separate large bowl, beat together with an electric mixer the shortening, brown sugar and white sugar.

         

Next, you add in the two eggs and beat them in until they are fully incorporated.

         

Now, it is time to start adding the dry ingredients. Start by add the oatmeal that you softened with boiling water. Then add the flour.

         

Now you can add in the salt, baking soda and nutmeg. Then add in the vanilla.

Mix all the ingredients together and pour into a greased 8 by 8 pan. Bake at 350 for about 30 minutes. Now you are done with part one.

        

This is part two of the recipe. In a medium bowl you can start putting together the topping. Put in the softened butter and the coconut.

         

Now, add in the brown sugar and the egg yolks.

         

Last, add the chopped pecans and mix everything together until it is well blended. Now, wait until the cake is baked until slightly brown on top.

After the cake has baked for about 30 minutes take it out to put the topping on.

Spread the topping to top of the cake. Don’t worry if you cannot spread it out evenly, the topping spreads as it bakes. Put the cake back in the oven for another 15 to 20, or until the topping is slightly brown.

Here is a picture of it all baked up. : )

Here is the recipe:

Favorite Farmer’s Oatmeal Cake

Adapted from Taste of the South Magazine (I love these magazines)

Ingredients:

(for the cake)

1 cup quick cooking oats (not instant)

1 1/2 cup boiling water

1/2 cup vegetable shortening

1 cup brown sugar

1 cup sugar

2 large eggs

1 1/2 cup flour

1 teaspoon baking soda

1 teaspoon salt

1 teaspoon nutmeg

1 teaspoon vanilla (I used pure vanilla)

(for the topping)

1/2 butter, softened

1 cup sweetened flaked coconut

1 cup brown sugar

2 large egg yolks

1 cup chopped pecans

Directions:

In a medium size bowl, combine the quick cooking oats and the boiling water. Let it stand until it thickens about 30 minutes. In a large bowl, beat the shortening, brown sugar and white sugar together until fully mixed. Add the eggs and beat in. Add in the thickened oatmeal, flour, baking soda, nutmeg, salt and vanilla. Beat all the ingredients together until they are combined. Pour batter into a greased 8 by 8 baking pan. Bake the cake in a preheated 350 degree oven for about 25 to 30 minutes, or until the top is slightly browned.

Make the topping while the cake is baking.  In a medium size bowl, combine the butter, coconut, brown sugar, egg yolks and pecans until combined.

When the cake is slightly brown on top, drop the topping by spoonful’s on top of the cake. With a spatula, spread the topping over the hot the cake, being careful no to teat the cake.

Put the cake with the topping on, back into the oven and bake another 15 to 20 minutes, or until the topping is slightly browned. Be careful not to over cook the cake.

Don’t you just want to stick your fork in it and take a bite.

I sure did!

If you love oatmeal as much as I do, try making my Oatcake with Blackberries and Blueberries.

Enjoy!

Becky

Creamy Pralines

Posted on by

As I look back on the candies I made or tried to make (divinity) it seems I wanted to make candies that I loved to eat growing up. I learned how to make pralines in college in one of my foods classes. That is where I learned how to use a thing called a candy thermometer and how to put your hot sugar syrup in water to see if it was a hard crack, soft ball….you know what I am talking about. A few years ago I went on vacation to Savannah with PIC  (sister in law) and my niece Sparkle (my nick name for her).  I loved walking down by the riverfront, watching the candy masters make batch after batch of fresh, warm, melt in your mouth pralines.

I don’t know if you call them praw-leens or pralines…just give me some.

I found this old recipe for creamy pralines. I don’t know if I if they are quite as good as the candy masters in Savannah, but they are pretty close. On these cold winter days here in Mid Missouri, a little taste of the South sounds pretty darn good. Do not be intimidated to make pralines. The trick is to stir the candy while it is cooling off until it starts turning a little dull and then you quickly scoop them out in little puddles on parchment paper. Wait till they set up (if you can) and then make some hot tea and indulge with one or two or more pralines.

Sounds good to me : )

Hope it does to you too.

Anywho, here is what you need to make these creamy pralines.

This recipe has sweetened condensed milk in it instead of half and half or regular milk.

         

The first thing I did was cut up my butter into little cubes, so it will melt faster and easier.

         

I set up the pan with the candy thermometer next. The thermometer snaps on the back top of the pan.

         

Pour in the sweetened condensed milk and firmly packed brown sugar into the in the heavy saucepan.

         

Add in the granulated sugar and toss in the cubed butter.

         

Pour in the corn syrup and add the salt.

         

Stir gently and heat on low until the butter melts. Turn the heat up to medium and stir continuously until the candy reaches a soft ball stage or 238 degrees.

         

Heat up the mixture until it reaches 238 degrees on a candy thermometer. It will start to thicken up and boil.

         

When the mixture reaches 238 degrees, remove from the heat. Add the pecans, vanilla and almond flavoring.

Stir in the pecans and flavorings. Beat the mixture with a spoon until it starts to thicken.

Have an area prepared to drop the candy on. I used silicone sheets, but you can use parchment paper also.

Working quickly, drop by rounded tablespoon onto a prepared surface. Let stand until firm.

Don’t you just want to grab one and eat it? I do.

Here is the recipe.

Creamy Pralines

Recipe Adapted from Old Southern Living Cookbook

Ingredients:

1 cup sugar

1 cup firmly packed light brown sugar

1 – 14 ounce can of sweetened condense milk

3/4 cup butter or margarine cut up into cubes

1/2 cup light corn syrup

1/8 teaspoon salt

3 cups of pecans

1 teaspoon vanilla

1/2 teaspoon almond flavoring

Directions:

In a heavy saucepan, on low heat, stir together the sugar, brown sugar, butter, sweetened condensed milk, corn syrup and salt. After the butter has melted, turn the heat to medium. Stirring continuously, heat the mixture to soft ball stage or 238 degrees. Take the mixture off the heat and add the pecans and flavoring. Beat the mixture together with a spoon. Continue beating until the mixture cools slightly and starts to thicken. Work quickly (before the candy sets ups) and with a tablespoon, spoon out spoonfuls onto parchment paper. Let sit until the candy cools and becomes firm.

Makes approximately 3 dozen pralines.

If you can’t make it to Savannah anytime soon, and you are craving some pralines, give this recipe a try.

I know you can make them.

Enjoy,

Becky

 

 

Layered Mint Brownies

Posted on by

Last semester at school, my students presented a “cooking show” for their final exam. They had to show measuring and safety tips a long with showing the class the proper way to mix and prepare a recipe. One on my students prepared these layered mint brownies. It was a recipe she had gotten from her grandmother. Her grandmother prepared them every holiday for the family. The brownies were so pretty with the green mint icing and tasted just like an andies mint. I was in love. I made these for our little New Year’s Eve party and my kiddos, Company and Jeanie Beanie thought they were mmm mmm good. I am so grateful that my student shared her recipe with me.

Now, I am sharing it with you.

If you still have a holiday party to attend and need to bring a dessert, these brownies travel well and stay moist for several days. Be sure to bring the recipe, because your friends will want you to share it too. ; )

Here is what you will need to make a full, 9 by 13 pan, of brownies.

I used special dark chocolate chips for the icing, but semi sweet chips would work too.

         

In a large mixing bowl, put the room temperature butter and four eggs in.

         

In the bowl with the eggs and the butter, add in one can of chocolate syrup. Next add the flour.

         

Now, add the salt and the sugar.

         

Lastly, add in the vanilla. (can see that I spilled it?). Now with a mixer mix all seven ingredients together.

Be sure and the mix the brownie together for at least five minutes. The batter will fluff up and look rich and thick. Also, do not be alarmed because there is not baking powder or soda in this recipe.

Spread the brownie batter evenly in a greased 9 by 13 pan. Bake in a preheated 350 degree oven for 25 to 30 minutes.

Here is what mine looked like when they came out of the oven.

          

While the brownies cook completely, you can make the mint flavored icing. In a large mixing bowl put in room temperature butter and the powdered sugar.

           

Now, add in one tablespoon water and one teaspoon mint flavoring.

         

To give the icing a pretty green color, add in 3 drops of green food coloring. With a mixer, blend the ingredients together until the icing is smooth and fluffy.

Spread the mint icing evenly over the completely cooled brownie.

Now it is time to make the chocolate topping. In a microwaveable bowl, put in the butter and chocolate chips.

         

Put the bowl in the microwave for 30 seconds at a time and stir. When the butter completely melts and the chips are soft, stir the butter and chips together until the topping is smooth and all the chips are melted.

         

Let the chocolate topping cool for 3o minutes. It will thicken slightly. Spread the chocolate topping over the mint icing. Chill the brownies until the topping sets up.

These brownies slice up so pretty.

They look so attractive stacked up together. The brownies are dense and rich. It will be hard not to nibble on them until they are all gone.

Here is the recipe:

Layered Mint Brownies

Recipe Adapted from Student’s Grandma

Ingredients:

1/2 cup  softened

4 eggs

1 – 16 ounce of chocolate syrup

1 cup flour

1 cup sugar

1 teaspoon vanilla

1/2 teaspoon salt

For the Mint Icing

1/2 cup butter softened

2 cups powdered sugar

1 tablespoon water

1/2 teaspoon mint flavoring

3 drops of green food coloring

For the chocolate topping

1 – 12 ounce package of dark chocolate chips

1/2 cup plus 1 tablespoon butter

Directions:

Preheat your oven till 350 degrees. Lightly grease a 9 by 13 pan.

In a large mixing bowl, combine the butter, eggs, flour, sugar, chocolate syrup, vanilla and salt. Mix all the ingredients with a mixer for five minutes. The batter will be thick and fluffy. Pour the batter into a lightly greased 9 by 13 pan. Bake for 25 to 30 minutes or until center comes out clean with a tooth pick. Take out of oven and cool completely.

To make the icing, combine the butter, powdered sugar, vanilla, water, mint flavoring and green food coloring. With a mixer, mix the ingredients together until the icing if smooth and fluffy. When the brownies are completely cooled, spread the icing on the brownies.

To make the chocolate topping. In a microwaveable bowl, melt the butter and the chocolate chips together in the microwave. Microwave for 30 seconds at a time and stir. Repeat until the butter and chocolate chips are melted. Let the topping cool for 30 minutes to thicken. Pour the topping over the icing and smooth evenly. Chill until the topping hardens. Cut into small squares.

Happy Holiday!

Becky

Other Post you might enjoy:

 

                             

Banana Bars with Maple Frosting        Chocolate Shortbread Blondies with Macaroon

 

Caramel Apple Blondie Pie

Posted on by

A few weeks back, I made this dessert for a ladies day at my church. It was my emergency back up dessert I had ready in case I could not save the apple bundt cake I had made the night before. You can read all about that adventure here.

I was able to take both my bundt cake and this apple blondie. Both desserts, to my delighted suprise, was snatched up pretty fast by those hungry ladies at church. Some ,even wanted the recipe. Woo hoo!!!

BUT……after making the bundt cake a couple of more times, I lost the recipe!

I looked and looked for that recipe, feeling pretty bad that I could not post and send the recipe to the ladies who wanted it.

Then….I was saved! I met my good friend Minerva for breakfast and she gave me a bag full of magazines and coupons and other fun stuff, but the greatest thing I found was the recipe in a magazine I based my recipe after.

Relief!

So…before I lose the recipe again and forget what I changed and added, I thought I better post this great take on putting a blondie, apples and caramel together and sticking it all in a pie crust. AND…with Thanksgiving right around the corner, this would be a perfect fall dessert to add to your dessert menu!

The pictures I took for this recipe was when I was making it for a dinner where I was sending two of these pies. I used oval disposable baking pans to bake this blondie in and it worked great.

         

These are the two different dishes I baked this in. I used a 10 7/10 by 8 by 1 3/4 inch disposable pan and I used a deep dish 9 1/2 inch ceramic pie plate (baby college girl bought me for my birthday). Both of these sizes held this dessert nicely.  If you are using a smaller baking dish, you might not use all the batter. 

Here are your step by step directions:

Here is what you will need to make this apple yummy dessert.

Peel and slice 6 apples.

Coat the apples with flour and brown sugar. (check with the recipe to see the amounts, because some of the ingredients are divided between the apples and the blondie)

Melt butter in a pan. (check the butter amount in the recipe because the amount is divided between the apples and the blondie)

Saute’ the apples in butter until they are tender. Set aside to cool.

    

Melt the rest of the butter.

I was in a hurry and just added all the ingredients to the melted butter and it turned out fine. In actuality you are suppose to do this in steps like the recipe says to….sometimes I have a hard time following directions. oops… so in this picture I am adding my flour, baking powder and salt to the butter.

Add the rest of the brown sugar, beaten eggs and the vanilla to the butter and flour mixture.

Mix all the ingredients together to make the blondie batter.

Stir in the chopped pecans. I save a few pecans to decorate the top after it was baked.

I used store bought pie crust and used a rolling pin to roll the dough into a shape that would fit the disposable baking dish I was using.

In what ever baking dish you use, cover the bottom and the sides with pie crust.

Press 2/3 of the sauted apples into the bottom on the pan, on top of the crust. Spread evenly.

Pour the batter over the sauted apples.

Spread the rest of the sautéed apples over the top of the blondie batter.

After it is baked, drizzle with caramel sauce and garnish with a few pecans.

The only thing I might have changed in this recipe is making sure I was using large apples or more small ones.

Caramel Apple Blondie Pie

Adapted from Southern Living Magazine

Ingredients:

6 large apples (Granny Smiths or any other firm apple)

2 tablespoons flour

2 cups brown sugar (divided)

1 cup butter (divided)

1 and 1/2 cup four

1 and 1/2 teaspoon baking powder

1/2 teaspoon salt

3 large eggs, slightly beaten

2 tablespoon vanilla

3/4 cup of coarsely chopped pecans (toasted)

1/2 package of refrigerated piecrust. (you only use on pie crust and not two)

Caramel Ice Cream topping

 

Directions:

Peel and slice apples into 1/4 inch think slices. In a large bowl toss the apple slices with 2 tablespoons of flour and 1/2 cup of brown sugar. Melt 1/4 cup of butter in a large skillet and saute for 15 minutes or until the apples are tender. Remove from heat and cool.

Preheat your oven to 350.

Melt the remaining 3/4 cup butter. In  a large bowl, stir together 1 1/2 cups of four with the baking powder and salt. Add in the eggs and vanilla, melted butter and the remaining 1 1/2 cups brown sugar. Stir until blended. Add the pecans and stir until all the ingredients are blended together. Fit a pie crust in a large 9 to 10 in pie pan. I used a large 9 1/2 inch pie plate. I just used a rolling pin and rolled the pie crust to make the crust big enough to fit.

Spoon 2/3 of the sauted apples over the bottom of the piecrust. Spread and press the apples evenly over the pie crust. Spoon the batter over the apples. Top the batter with the remaining apples.

Bake in the oven for 70 minutes or until the center comes out clean with a wooden pick. Cool completely. Drizzle the cooled pie with 1/3 of caramel ice cream topping and top with chopped pecans.

This is a perfect fall or holiday dessert. I love the mixture of the blondie with the sauted apples and we can’t forget that caramel topping. It travel greats too, if you need to take a dessert for a dinner away from home.

Enjoy!

Becky

 

New Bundt Cake equals New Cake

Posted on by

A week or so ago, Bed Bath and Beyond had a clearance sale on selected items. Who knew that one of the items would include a bundt cake pan.

I could not pass up a bargain and picked up a new bundt cake pan.

I got a new lasagna pan too.

Plus I was able to used a 20% coupon on the clearance items. Yippee!

After my last bundt cake near disaster, I was anxious to try to make a bundt cake again. For those that might have missed my earlier post, “Can This Cake Be Saved,” I blogged about making a bundt cake for a church ladies day. The cake got stuck and broke in two.

Has this ever happened to you?

It kinda makes you want to buy a cake in the bakery department at your local grocery store.

Even though this cake looked like it had been dropped, used as a basketball and a dog nibble on it’s side…. I could not just give up on this recipe…..it really is a wonderfully tasting pound cake.

So…… I went ahead and tried this recipe again.

And Guess What………

My new pan did the trick. The cake came right out of the pan!

Yippee….

Anywho….since I finally had success…I wanted to post this moist and yummy Caramel Apple Pound Cake recipe.

Above is the ingredients that you will need to make the cake. The apples are ones that I picked right off apple trees at Company’s house.

The first thing you need to do is melt the butter. Then pour the butter into the brown and white sugar. Mix together with a mixer until creamed together.

Next, add in the eggs, one at a time, and mix them with the sugars and melted butter.

Then add the vanilla. I love real vanilla!

Now, you can add in the flour, apple pie spice, baking powder and salt. Mix in all the dry ingredients to make a nice cake batter.

One of the changes I made from the first time I made this cake was to dice my apples smaller. So my second cake, the apples were diced smaller.

Now, take your diced apples and add the cinnamon and some brown sugar.

Stir the apples, brown sugar and cinnamon together until the apples are well coated.

With my New bundt cake pan, I sprayed it down the vegetable spray and coated it with flour to help with the release of the cake.

Now the fun begins. You will make layers of cake batter and the diced apples. Take a third of the batter and spread evenly in the prepared pan.

Take half of  your apples and spread over the batter. Did you notice the apples are diced smaller this time?

Add another one third of you batter over the diced apples, and spread the rest of the apples over the batter.

Using the last one third of  you batter, cover the diced apples. Put cake in a preheated 350 degree oven for around 50 minutes.

Bake until a tooth pick comes out clean. Cool for 10 minutes, then loosen the edges of the cake from the pan.

Here is truth time…..will the cake come out of the pan???? Can you hear the drum roll…..?

Yippee…..relief…..success….Can you see the layers of spiced apples and batter? If you do not want to see the layers, do not put the apples all the way to sides of pan, just put the apples in the middle of the batter.

Here is what the inside of the bundt cake pan looked like after the cake came out.

Now, you can cool completely and decorated it with a cream cheese glaze, caramel drizzle and chopped pecans (if you likes nuts). I made the cream cheese icing a little thinner this time around, (by accident) that is why it looks a little different from my first cake.

Here is a close up of a slice of the cake. I would have taken more pictures, but The Princess, Dad, Jeanie Beanie and grand son,  Oldest Daughter who does not cook, Grand girls and Company was waiting on their piece of cake.

Family holding up forks, waiting on their piece of cake, makes me nervous.

Apples are still in season, so it’s not too late to try to make this cake!

Don’t be afraid to try it! Even my broken cake went like  wild fire at the ladies day.

Here is the recipe:

Caramel Apple Pound Cake

Adapted from Southern Lady magazine.

Ingredients for the pound cake:

1 cup sugar

1 and 1/4 cup firmly packed light brown sugar, divided. (I used dark brown sugar and it worked out fine)

1 and 1/2 cups butter, melted

4 large eggs

1 teaspoon vanilla (I almost always use real vanilla, it does make a difference)

3 cups all purpose flour

2 teaspoons baking powder

1 teaspoon apple pie spice (you can make your own too, just use cinnamon, nutmeg, allspice, ginger and cardamon)

1 teaspoon salt

3 cups chopped Granny Smith apples.(I used ones I picked right off Company’s apple trees)

2 teaspoons cinnamon.

(You will use caramel ice cream topping in the icing, recipe is below, and to drizzle on the cake. You can also top with chopped nuts.I used pecans because it is my favorite.)

Directions:

Preheat your oven to 350 degrees. Prepare your bundt cake pan. I sprayed mine with vegetable spray and then coated it with flour. In a large bowl, mix together the white and 1 cup of the brown sugar. Add the melted butter and continue mixing until combined. Add the eggs, one at a time, beating after each egg. Next add the vanilla.

In a separate bowl you will get the dry ingredients together. Combine the flour, baking powder, apple pie spice and salt. Take a whisk and whisk all the dry ingredients together.

Gradually add the dry ingredients to the sugar mixture, and mix until the all the ingredients are combined.

In another bowl, combined the chopped apples and the remaining brown sugar and the cinnamon.

Spoon one third of the batter in the prepared bundt pan. Spoon one half of the apples on top of the batter. Be careful not to get too close to the edge of the pan because it may cause the cake to stick. Next, spoon another one third of the bater over the apples and then top with the rest of the apples. Finally, cover the last layer of apples with the rest of the batter.

Place the cake in the preheated over and bake for around 50 minutes or until a wooden pick comes out clean from the middle. Take the cake out of the oven and let cool for 10 minutes. Remove cake from pan and cool completely on a cooling rack. Top with the Cream Cheese icing and chopped nuts. Drizzle with caramel ice cream topping.

Cream Cheese Icing Recipe

Ingredients:

1–8 ounce package of cream cheese

2 cups powdered sugar

1/4 cup milk (I used skim milk and it was fine)

1/4 cup caramel ice cream topping

In a medium bowl, combine cream cheese and powdered sugar. With an electric mixer beat the cream cheese and powdered sugar together until smooth. Next, add the milk and the caramel topping. Mix altogether until smooth. Spread over the top of the cooled pound cake.

 

I am sure you can think of a reason to make this cake!

I have several reasons…..apples, caramel and pecans

Enjoy!

Becky

 

Texas Sheet Cake

Posted on by

Niener Wiener made me do it! Now, Jeanie Beanie wants the recipe…; )

Yes, Niener Wiener was the one that talked me into making Texas Sheet Cakes.

It all started  with a silent auction to raise money for the old cemetery down by The Old Home Place.

Brother Robert made two roasters full of his famous chili, Auntie Corene made her famous pies (which I bought a whole one to take home to the child who does not cook) and I brought two large Texas Sheet Cakes that Company helped me bake the night before.

I don’t know if you have ever made Texas Sheet Cakes before, but they are easy, they feed a crowd and they taste good too! All winners in my book.

You can find several recipes for this cake. One is made with sour cream, one made with buttermilk, one with more eggs, one with more cocoa….YES, it does get a little confusing as to which recipe to use. As I am a creature of habit, I just use the same recipe I have been using for years. It is tried and true and has never let me down. I just put pecans as a decoration on the icing cause the Super Hero does not like nuts, but you can add chopped pecans to the icing, or not use nuts at all. It is up to you….I mean, we really are just eating it for the chocolate…right?

If you need a dessert recipe for a tailgate this weekend, or need a cake to snack on for movie night, you might try making a Texas Sheet Cake. And…you don’t even have to be in Texas to eat it.

Here is your step by step instructions:

First, get your pan ready. You will need a 10 inch by 15 inch sheet cake pan. I used some vegetable shortening and flour to put on the sides and bottom of the pan. Yes, that is Company holding the pan. I did not realize he was such a ham!

Here is what you will need to make this cake. I was so excited that I did not have to buy a thing and had plenty of everything to make two cakes. I forgot to put the milk in the picture…oops my bad!

In a sauce pan bring the cocoa, water and the butter to a boil.

After you bring it to a boil, take it off the heat to cool slightly.

In a large mixing bowl, add the flour.

Now, add the sugar to the flour.

    

Now, add in the baking soda and the salt.    Stir all the dry ingredients together.

Now, we get to the fun part. Pour the warm cocoa mixture into the flour mixture.

Mix lightly together.

Now, add in the sour cream and lightly mix together until everything is incorporated.

Pour into the prepared sheet cake pan.

Spread batter evenly in pan. Put the cake in a preheated 350 degree oven and bake for about 20 minutes.

While the cake is baking start making the icing.

To make the icing, get out a large sauce pan stir together the butter, milk and cocoa.

      

Stir the cocoa mixture until it comes to a boil and then add the vanilla.

Now, while the mixture is warm, whisk in the powdered sugar. Company is doing the whisking here not me. Whisk in all the powdered sugar, making sure you get all the lumps outs.

While the icing is till hot, pour it over the warm sheet cake. Company had to pour the icing on the cake too….gee…LOL

Spread the icing around while it is still warm to cover all the edges of the cake.

You can decorate the top with pecans halves if you want to.

If you make one, you might as well make two : ).

In case you are wondering, this cake does not contain eggs. If you want a lighter cake, you can add two eggs if you want. The batter will not be quite as thick but it will work : ).

Here is the recipe:

Texas Sheet Cake

Ingredient for the Cake:

2 cups of flour

2 cups of sugar

1 teaspoon baking soda

1/2 teaspoon salt

1/2 cup sour cream

1 cup butter

1 cup water

5 tablespoons unsweetened cocoa powder.

Ingredients for the Icing:

6 tablespoons milk

5 tablespoons unsweetened cocoa powder

1/2 cup butter

4 cups powdered sugar

1 teaspoon vanilla

pecans or walnut optional

Directions:

Preheat your oven to 350 degrees.

Prepare a jelly roll/sheet cake pan. 10 inches by 15 inches. I coated mine with vegetable shortening then with flour.

In a large sauce pan bring the water, cocoa and butter to a boil. Set aside to cool.

In a large mixing bowl, stir together the flour, sugar, baking soda and salt.

Pour in the warm cocoa mixture and blend together.

Add in the sour cream to the batter and mix all together.

Pour batter into greased pan and bake for around 20 minutes.

While the cake is baking prepare your icing.

In a large sauce pan, bring the milk, cocoa and butter to a simmer. Add the vanilla.

With a whisk, whisk in all the powdered sugar until all the lumps are dissolved.

While the icing is sill warm, pour over the warm cake.

Spread the icing out while it is still warm to cover all the edges of sides of the cake.

Decorate with nuts if you wish.

The only question  you need to ask yourself now, is how big you want to cut your piece of cake!

Enjoy!

Becky

 

Related Posts Plugin for WordPress, Blogger...