Lemon Pound Cake

I love lemon. And lime. And orange. Really anything citrus. During the fall and winter I love all things pumpkin, spicy, and rich. When it starts warming up I love lighter (in flavor not calories) desserts. 

I saw this recipe in Southern Living a couple months ago and new I had to try it. The original recipe was "Lemon Lime Pound Cake" but I wanted to do just lemon. I added more zest and made a couple other small changes and the result was fantastic! I had 1 bite and then sent the rest to John's office. :)

If you love lemon then you have to try this lemon pound cake. It's perfectly dense, moist, and rich...just how a pound cake should be.

Lemon Pound Cake
adapted from Southern Living

1 1/2 cups butter, softened
3 cups sugar
5 large eggs
3 tablespoons lemon zest
1 1/2 teaspoons vanilla extract
1 1/2 teaspoons lemon extract
3 cups all-purpose flour
1 cup Sprite or 7-Up
Shortening & flour for greasing pan
Lemon Glaze
Candied Lemons

Preheat oven to 350°. Beat butter at medium speed with a stand mixer until creamy. Gradually add sugar; beat at medium speed 3 to 5 minutes or until light and fluffy. Add eggs, 1 at a time, beating just until blended after each addition. Stir in lemon zest and extracts.

Add flour to butter mixture alternately with Sprite, beginning and ending with flour. Beat at low speed just until blended after each addition. Pour batter into a greased (with shortening) and floured 10-inch Bundt pan.

Bake at 350° for 1 hour and 5 minutes to 1 hour and 15 minutes or until a long wooden pick inserted in center comes out clean, shielding with aluminum foil after 45 to 50 minutes to prevent excessive browning. Cool in pan on a wire rack 10 minutes; remove cake from pan to wire rack.

Spoon Lemon Glaze over warm or room temperature cake. Top cake with Candied Lemons.

Lemon Glaze

2 cups powdered sugar
3 teaspoons lemon zest
3 tablespoons fresh lemon juice

Whisk together powdered sugar, lemon zest and lemon juice, in a bowl until blended and smooth.

Candied Lemons

3 medium lemons
4 cups water
2 cups sugar

Cut lemons into 1/8-inch-thick slices; discard seeds. Stir together water and sugar in a large, heavy saucepan. Bring to a light boil, stirring just until sugar dissolves. Add lemons; reduce heat to medium-low. Gently simmer 45 minutes or until rinds are very soft and lemons are translucent, turning lemons every 15 minutes. Remove with a slotted spoon, and place in a single layer on a wire rack. Cool completely.

Lady's Chocolate Chip Cookies

My husband is a chocolate chip cookie snob. They're his favorite cookie. Let me rephrase, they're the only cookie he will eat. This is my mom's recipe and it's perfect. Buttery, a little crispy on the edge but soft and gooey on the inside. Loaded with two kinds of chocolate chips, these are the perfect chocolate chip cookie.

Lady's Chocolate Chip Cookies

makes 40 large cookies

2 sticks {real} butter, softened

3/4 cup brown sugar, packed

3/4 cup white sugar

2 teaspoons pure vanilla

2 eggs

2 1/4 cups all purpose flour

1 teaspoon baking soda

1 scant teaspoon salt

3 cups milk chocolate chips

2 cups semi sweet chocolate chips

2 cups coarsely chopped pecans (optional)

*Yes...it calls for 5 cups of chocolate chips. Just try it.

Preheat oven to 350 degrees.

Cream butter with sugars and vanilla until smooth. Mix in eggs. Add flour, baking soda, and salt. Stir in chocolate chips and pecans if using. Drop onto lightly greased (or lined with a silpat) cookie sheets. 

Bake 9-10 minutes.

Pumpkin Spice Cookies with Brown Sugar Glaze

My sister shared this recipe with me over the weekend and I knew I had to make them immediately! They are very soft, cake-like cookies that are so delicate and sweet. A perfect pumpkin spice flavor with the brown sugar glaze sends them over the top. Make these soon!

Hudson is a HUGE fan of these cookies. :)

Pumpkin Spice Cookies with Brown Sugar Glaze

adapted from food.com

1 cup butter, room temperature
1/2 cup sugar
1/2 cup firmly packed brown sugar
1 cup canned pumpkin
1 egg
1 teaspoon vanilla extract
2 cups flour
1 teaspoon baking soda
1 teaspoon baking powder
2 teaspoons cinnamon
1/4 teaspoon salt

Brown Sugar Glaze
3 tablespoons butter
1/2 cup firmly packed dark brown sugar
1/4 cup milk
2 cups powdered sugar

Preheat oven to 350 degrees. In a large mixing bowl, cream butter and sugars together until light and fluffy. Mix in pumpkin, egg, and vanilla extract. In separate bowl, whisk together flour, baking soda, baking powder, cinnamon, and salt. Add the flour mixture into butter-sugar mixture. Drop tablespoonfuls 3 inches apart on ungreased baking sheets.

Bake the cookies for 10 minutes until golden around the edges. Remove warm cookies and transfer to racks. Let them cool completely for a least 30 minutes, then frost with glaze.

For Glaze:

In a medium saucepan, heat butter and brown sugar over medium heat until bubbly. Cook, stirring constantly, for one minute or until slightly thickened. Whisk in the milk, then whisk in the powdered sugar until the glaze is smooth and spreadable. Use a silicone basting brush or a butter knife to spread glaze on the cookies. This glaze will harden fairly quickly so you should keep the saucepan over the stove on the lowest heat possible to prevent it from hardening.

Blueberry Peach Crisp

I made this dessert for Father's Day and it was so so yummy. I used several recipes as inspiration and came up with this. We had so many peaches that my dad brought down from Cooper Farms in Fairfield, Texas. The best peaches ever! We also had blueberries leftover from Hudson's birthday party. I knew I wanted to do a crisp instead of a cobbler for convenience. I didn't feel like making a pastry for the crust and this turned out to be perfect!

2 pounds peaches
2 teaspoons grated orange zest
2 tablespoons freshly squeezed orange juice
1 cup sugar (divided)
1 1/4 cups flour (divided)
1 cup fresh blueberries
1/2 teaspoon almond extract
1/4 cup light brown sugar
1/2 teaspoon salt
1/2 teaspoon cinnamon
1 stick cold butter, diced

Preheat oven to 350 degrees. Put the peaches in boiling water for 1 minute and then place them immediately in ice cold water. Peel and slice the peaches, and place them in a large bowl. Add the orange zest, orange juice, 1/2 cup sugar, 1/4 cup flour, and blueberries. Toss well. Spoon the mixture into a 2 quart baking dish. For the topping, combine 1 cup flour, 1/2 cup sugar, brown sugar, salt, cinnamon, and the butter in a bowl and using a pastry cutter, combine until the mixture is the size of peas. Sprinkle the topping over the fruit and bake for 45 minutes, until crispy and bubbly. Serve with fresh whipped cream, vanilla ice cream or all alone!

Gingerbread People

I received an early Christmas present from my mother in law this year and it was this precious Gingerbread People Cakelets pan from Williams-Sonoma. These little guys are so precious.

*I'm calling them People to be gender inclusive. Girls wear pants too and because they aren't decorated you can't even tell. That's about as "political" as I will get on this blog. :)

Even if you don't have this pan, use this recipe and make cupcakes. It's very good!
When I made them I simply sprinkled them with powdered sugar because I didn't want to take the time to decorate. I was making many things that day and wanted something quick. But I can't wait until next year when I can make them again and create little people. Oh it will be cute! And the recipe I used was the recipe that came with the pan. It was SO GOOD. I don't think I will be trying another.

Gingerbread

adapted from Williams-Sonoma

1 3/4 cups all purpose flour

1 1/2 teaspoons baking soda

2 teaspoons ground ginger

1/4 teaspoon ground cloves

1 teaspoon ground cinnamon

1/4 teaspoon salt

6 Tablespoons unsalted butter, softened

2/3 cup firmly packed light brown sugar

1 egg, lightly beaten

3/4 cup molasses

3/4 cup whole milk

Preheat oven to 350 degrees. Grease the wells of the cakelet pan very well.

Over a bowl, sift together the flour, baking soda, ginger, cloves, cinnamon and salt. Set aside.

In the bowl of an electric mixer fitted with the flat beater, beat the butter on medium speed until creamy, about 1 minute. Add the brown sugar and beat until the mixture is pale and creamy, about 2 minutes. Add the egg and beat until incorporated, about 1 minute. Stop the mixer and scrape down the sides of the bowl, then beat in the molasses.

Reduce the speed to medium-low and add the flour mixture in 3 additions, alternating with the milk and beginning and ending with the flour. Beat just until combined.

Spoon about 1 1/2 tablespoons of the batter into each of the wells. Use a toothpick to spread the batter into the arms, legs and head. Bake until a toothpick inserted comes out clean, about 10-12 minutes.

Transfer the pan to a wire rack and let cool for 5 minutes. Invert the cakelets onto the rack and let cool completely. Continue baking the rest of the batter and decorate as desired.

*I had trouble with my cakelets just "falling" out of the pan on their own. I sort of had to pull them out carefully. The original recipe called to grease and flour the pan, but I found that just greasing very well worked best.

Triple Chocolate Clusters

Just about that time you finally start eating healthy again I decide to show you all the holiday baking I did. I know, I'm temptation. But I just have to share these. They're heavenly.


Triple Chocolate Clusters. White chocolate, milk chocolate and semi sweet chocolate. Yes. Yes please. Once again, so simple yet so delicious and amazing. The key here is to use quality chocolate. Not the most expensive out there, but don't skimp either. I use Ghirardelli and it's very good.

Triple Chocolate Clusters

2 (4 ounce) white chocolate bars
1 cup milk chocolate morsels
1 cup (6 ounces) semisweet chocolate morsels
1 1/2 cups chopped pecans
1 1/2 cups broken pretzels

Melt all of the chocolate in a saucepan over low heat, stirring constantly. (You do not want it to burn so low and stir constantly!) Stir in pecans and pretzels. Drop by tablespoonfuls onto a cookie sheet lined with wax paper. Refrigerate until hardened. Store in an airtight container in refrigerator up to 1 month.

The Best Pecan Bars Ever

Period. Seriously, these are out of this world amazing. The buttery crust with the caramely pecan top. Mmmm. Just wish these were still around.



I made these twice this season. Once as part of the gifts for John's co-workers and again right before Christmas when John's mom and sister came to visit. Why twice? Well they are delicious and EASY!



The Best Pecan Bars Ever

1 cup butter, softened

1/2 cup sugar

1/4 teaspoon salt

2 cups flour

4 large eggs, lightly beaten

1 1/3 cup firmly packed brown sugar

1 teaspoon vanilla extract

2 cups pecan pieces

Preheat oven to 350 degrees.

In a large bowl, beat butter, sugar and salt at medium speed with an electric mixer until creamy. Gradually add flour, beating well to combine. Press into the bottom of a 13x9 inch baking dish. Bake for 15-18 minutes or until the crust is lightly golden.

In a large bowl, whisk together eggs, brown sugar and vanilla. Stir in the pecans and pour over baked crust.

Bake for 15-20 minutes or until set. Let the bars cool completely and the cut into bars to serve.

Homemade Applesauce

For some reason I had an abundance of apples (I'm talking 20 something apples). I usually do not buy that many apples but I had some, then honeycrisp apples were on sale for .99/pound which is super cheap!

So I thought about just eating a couple apples a day for several days but thought there must be something better to do with them.

Since we are eating healthy right now I knew a dessert wouldn't be the best idea. So I went with applesauce. I used Simply Apple juice to cook the apples, but apple cider would work great as well. I started with 1/4 cup of sugar because I didn't want to overdo it on the sugar and it was the perfect amount. Depending on the sweetness of your apples you can do more or less.

And a plus..besides tasting great this makes your house smell AMAZING!

Homemade Applesauce

12 apples, peeled, cored and roughly chopped

1 cup apple cider or juice

2 lemons, juiced

1 cinnamon stick

1 vanilla bean, seeds scraped out

1 teaspoon ground ginger

1/2 teaspoon ground allspice

1/4 cup sugar

Combine all ingredients in a large saucepan. Cook over medium heat for 1 hour stirring occasionally. As the apples cook they will break down. Remove the cinnamon stick before serving.

This would be excellent served warm over vanilla bean ice cream or just by itself!

Homemade Peppermint Marshmallows

I have been wanting to try homemade marshmallows for a few years now but never have for some reason. Because this year is my first time to host Christmas I am going all out making all kinds of sweet treats!

These are definitely going to be a tradition now. They are EASY and so fabulous. You do have to be very careful though working with the boiling sugar but just like making any candy..it's so worth it.

I decided to add something extra and make these peppermint marshmallows. They are so wonderful as they melt into homemade hot chocolate. Yum! I also added some red food coloring when I added the extracts and that was a mistake...they turned pink. I am going to make these again and add the food coloring once they are in the pan and swirl it in then.

Homemade Peppermint Marshmallows

adapted from Alton Brown

3 packets unflavored gelatin
1 cup ice water, divided
1 1/2 cup sugar
1 cup light corn syrup
1/4 teaspoon kosher salt
1 teaspoon vanilla extract

1/2 teaspoon peppermint extract
1/4 cup corn starch
1/4 cup powdered sugar

2 crushed candy canes

few drops of red food coloring (optional)

You will also need:

stand mixer
9 x 13" pan
non stick spray

Place the contents of the gelatin packets into the bowl of a stand mixer. (Use a stand mixer if you have it because the mixture will have to go on high speed for about 12 minutes.) Add 1/2 cup of the ice water.

Stir gently to combine and then set that bowl aside.

In a small saucepan combine: remaining 1/2 cup water, corn syrup, granulated sugar, and salt. Stir mixture to combine and bring it to a boil. Reduce to a simmer and then clip a candy thermometer onto the pan.

The sugar mixture needs to remain on a simmer and come to a temperature of 245 degrees F. It may take 20 minutes or so, so keep an eye on the temp.

After the mixture reaches 245 degrees, remove from heat. This is where you need to be very careful; while your mixer runs on low speed, you need to slowly pour the sugar mixture into the bowl with the gelatin.

After you add the entire sugar mixture to the gelatin turn the beater speed up to med-high. Continue to whip for 12-15 minutes, adding the vanilla and peppermint in the last few minutes of beating.

Immediately put your sticky pan and utensils from the sugar mixture into very hot, soapy water. The quicker you get it soaking the quicker the sticky stuff will come off!

While the marshmallow is whipping prepare your pan. Combine the cornstarch and powdered sugar in a small bowl. Spray a 9 x 13" pan with non stick spray and coat the bottom and sides with the cornstarch mixture. Tap excess out and save it.

When your marshmallows are done beating the mixture should be thick and white and luke warm and look like that marshmallow fluff from a jar. But it's so much better!

Grab a spatula and scrape the marshmallow mixture into the prepared pan. The stuff is sticky so don't worry about getting every last gooey drop because you won't! Immediately put the dirty dish in the sink with hot soapy water.

I found a lot of tips that said to spray my spatula with non-stick spray. This works so well. Once the marshmallow mixture is all in the pan you'll need to spread it out. Spray the back of a large spoon with non-stick spray and spread it that way. It will be kind of lumpy, but just keep spraying and patting and get it as smooth as you can.

Now, crush the candy canes in a plastic ziploc baggy and then sprinkle over the top. Sort of pat the crushed candy canes down a little so they stick to the marshmallows.

Let the pan sit at room temperature for several (5 or 6) hours or overnight.

When they're ready to cut dust your surface with the cornstarch powdered sugar mixture and just pull the marshmallowy sheet out of the pan. It should pop right out.

At this point you could use cookie cutters if you want some cute little shapes. If you do use cookie cutters, you can use a pair of kitchen shears to snip the scraps into mini marshmallows so you don't waste any.

Or, if you're like me, grab a pizza cutter and cut the marshmallow into cubes. It helps to dust your cutting implement with the cornstarch-sugar mixture. Especially after it gets sticky stuff on it.

Once they are cut, dust each marshmallow lightly with the remaining cornstarch mixture. This makes them easy to handle and keeps them from sticking together.

After cutting you'll want to keep these in an air tight container or they will dry out just like store-bought ones do. They'll be good for a couple of weeks if stored well.

Pear Crisp with Spiked Cream

I love crisps/crumbles in the fall! They are perfect because they are absolutely delicious, easy to make and when they bake they make your home smell heavenly.

I used fat free whipped topping to keep the calories low and added the bourbon to add a depth of flavor and take away from the packaged taste. You can of course whip your own heavy cream and use the real stuff which I prefer. But you gotta pick your battles.

You may also use vanilla extract instead of the bourbon if you don't like cooking/baking with alcohol. Either way, I promise you will love this!

Pear Crisp with Spiked Cream

FILLING:

13 peeled and cubed Bosc pears
1 tablespoon sugar
1 tablespoon all-purpose flour
the juice of 2 lemons
1 teaspoon ground cinnamon
1/4 teaspoon salt
Cooking spray

TOPPING:
1/2 cup all-purpose flour
1 cup regular oats
1/4 cup packed brown sugar
1 teaspoon ground cinnamon
Dash of salt
1/2 stick chilled butter, cut into small pieces

fat-free whipped topping, thawed

1 tablespoon bourbon

Preheat oven to 375 degrees. To prepare crisp, combine the first 6 ingredients in a large bowl; toss to combine. Spoon mixture into an 11 x 7-inch baking dish coated with cooking spray.

To prepare topping, combine flour, oats, sugar, cinnamon, and salt in a small bowl; stir to combine. Cut in butter with a pastry blender until mixture is crumbly. Sprinkle oat mixture evenly over pear mixture. Bake at 375 degrees for 50 minutes or until browned on top.

Mix bourbon and whipped topping together and serve with crisp.

Texas Sheet Cake

Chocolate, pure chocolate. Delicious chocolate. Shameless chocolate. Some people call this "Chocolate Sheet Cake" but here in the great state of Texas it's "Texas Sheet Cake," Baby!

This is Lady's recipe. PS: If you are new to my blog, Lady is my beautiful mom. She has made this fabulous cake for years and it is one of my favorite chocolate cakes ever.

And guess what, it's easy! It doesn't require layers and off-set spatulas and room temperature butter and alternating flour and milk. It's easy, I promise! Oh, and you don't have to wait on anything to cool. Yeah, it's the best.

Make this cake, it is the right thing to do.

Lady's Texas Sheet Cake

Lady, my beautiful mom

cake:

2 cups sugar

2 cups flour

1 teaspoon baking soda

1/2 teaspoon salt

8 ounces sour cream

2 large eggs, lightly beaten

1 cup butter

1 cup water

1/4 cup cocoa

1 teaspoon vanilla

frosting:

1/2 cup butter

1/3 cup whole milk

1/4 cup cocoa

1 pound (one box) powdered sugar

1 teaspoon vanilla

For the cake: Preheat the oven to 325. Combine first 4 ingredients in a large bowl; stir in sour cream and eggs.

Melt butter in a medium saucepan over medium heat. Whisk in 1 cup water and cocoa. Bring to a boil, whisking constantly. Remove from heat. Stir cocoa mixture into the flour mixture and add vanilla. Pour into a greased 15x10 inch jelly roll pan.

Bake at 325 for 20-25 minutes or until a wooden pick inserted in the center comes out clean.

For the frosting: Melt butter in a saucepan over medium heat. Whisk in milk and cocoa; bring mixture to a boil. Remove from heat. Gradually add powdered sugar, stirring until smooth. Stir in vanilla.

Spread frosting over warm cake and try to resist eating the whole thing.

Enjoy! :)

Mexican Brownies

I found this recipe in the latest issue of the new Food Network Magazine. I picked up a copy when John and I were getting a few things for the house at Lowe's last week and fell in love with this magazine. It is full of recipes that all look amazing..these Mexican Brownies included.

At first when my sister and I were making these I thought about using less cayenne pepper than the recipe suggested but she told me to go with what it said. I am glad I did because these are not "spicy" nor can you even really taste the cayenne. It balances out the cinnamon and gives these brownies the Mexican chocolate flavor.

I also think the brownie recipe itself is so good and if you were wanting a classic brownie then leave out the cinnamon and cayenne. I promise, you'll love them!

Mexican Brownies

adapted from Aaron Sanchez in Food Network Magazine (October 2009)

2 sticks unsalted butter, plus more for greasing

2 cups sugar

4 large eggs

2 teaspoons vanilla extract

2/3 cup good-quality unsweetened cocoa powder

1 cup all-purpose flour

1 teaspoon ground cinnamon

1/4 teaspoon cayenne pepper

1/2 teaspoon kosher salt

1/2 teaspoon baking powder

Preheat the oven to 350 degrees. Grease 9-by-13-inch baking dish with butter.

Melt the 2 sticks of butter in a nonstick saucepan over medium-low heat; do not boil. Remove from the heat and let cool slightly. Add the sugar, eggs and vanilla to the saucepan and stir with a wooden spoon.

Combine the cocoa, flour, cinnamon, cayenne pepper, salt and baking soda in a medium bowl and whisk to combine. Add the flour mixture to the egg and butter mixture and mix until smooth. Spread the batter in the prepared pan and bake 20-25 minutes. Cool in the pan, cut into squares and serve.

Coconut Cupcakes

I promise you, these will be the best coconut cupcakes ever. And the cream cheese frosting. Perfect. Make these, I promise you won't regret it!



Coconut Cupcakes

2 cups sifted cake flour
2 teaspoons baking powder
1/4 teaspoon salt
2/3 cup whole milk
3/4 teaspoon pure vanilla extract
3/4 teaspoon coconut extract
1 1/2 sticks unsalted butter, at room temperature
1 1/3 cups sugar
2 large egg whites, plus 1 whole large egg

Make sure all the ingredients are at room temperature. This is very important.

Heat the oven to 350 degrees and line two standard muffin pans with cupcake liners.

In a large bowl, whisk together the flour, baking powder and salt. In a measuring cup, combine the milk and extracts. In the bowl of an electric mixer, cream the butter and sugar until light and fluffy. Gradually add the egg whites and the egg and mix until they are combined. Add half of the flour mixture and mix until it is combined. Gradually drizzle in all the milk mixture. Add the remaining dry mixture and mix carefully until just combined.

Divide the batter evenly among the cupcake cups (they should be two-thirds full) and bake about 20 to 25 minutes, or until the cake springs back when pressed lightly and an inserted toothpick comes out clean. Let cool.

Coconut Cream Cheese Frosting
Makes about 2 1/2 cups

8 ounces cold cream cheese
8 tablespoons butter (1 stick)
1/8 teaspoon salt
3 3/4 cups sifted powdered sugar
1/2 teaspoon pure vanilla extract
1/2 teaspoon coconut extract
1/2 cup sweetened coconut shavings

Cream together the cream cheese and butter. Add salt, powdered sugar, vanilla and coconut. Frost cupcakes and top with sweetened coconut shavings.

Raspberry Cream Cupcakes

These are probably John's favorite dessert. He requested these for his birthday "cake" and I was just as happy because the cupcakes can be made in advance and just topped with the raspberry cream before serving. These are very easy to make and are a great summer dessert.



Raspberry Cream Cupcakes
adapted from Giada De Laurentiis

1 (18.25-ounce) box white cake mix (recommended: Duncan Hines Moist Deluxe)
1 1/3 cups water
3 large eggs whites
2 tablespoons unsalted butter, melted
2 teaspoons almond extract
2 teaspoons vanilla extract
2 (6-ounce) containers fresh raspberries
1 cup heavy whipping cream
1/3 cup powdered sugar, plus additional for dusting
1 teaspoon vanilla extract

Line 18 muffin cups with muffin papers. Preheat the oven to 350 degrees F.

Using an electric mixer, beat the cake mix, water, egg whites, melted butter, almond extract, and vanilla extract in a large bowl for 2 minutes, or until the batter is well blended. Using about 1/3 cup of batter for each cupcake, spoon the batter into the prepared muffin cups.

Bake the cupcakes until they are very pale golden on top, about 15 minutes. Cool the cupcakes completely on a cooling rack.

Using a fork, coarsely mash 1 ½ containers of raspberries in a medium bowl. Beat the cream, vanilla and 1/3 cup of powdered sugar in a large bowl until firm peaks form. Fold the mashed raspberries into the whipped cream.

Remove the muffin papers from the cupcakes and cut the tops off of each cupcake. Spoon the raspberry whipped cream atop the cupcake bottoms. Place the cupcake tops on the cupcakes. Dust with more powdered sugar and serve with the remaining berries.

Chocolate Peanut Butter Cake

One of my absolute favorite dessert combinations is chocolate and peanut butter. TO DIE FOR! I found this Paula Deen recipe several years ago and made it once then and forgot about it. Amazingly, one of my co-workers loves this combo also and is celebrating a birthday so I pulled out this recipe. I've changed a few things (like using more peanut butter and less shortening and topping it with the chopped Reese's). Make this tonight. It is fairly simple but out of this world! (Unfortunately, since this was a birthday cake I wasn't able to get a picture of the inside, but just imagine a very moist, peanut buttery cake!)

Chocolate Peanut Butter Cake
adapted from Paula Deen

Cake:

1 cup all-purpose flour
1 cup plus 2 tablespoons sugar
3 ½ teaspoons baking powder (this is not a typo…you really use that much!)
1 teaspoon salt
2 cups graham cracker crumbs (about a sleeve and a half)
¾ cup peanut butter
½ cup shortening
1 cup plus 2 tablespoons milk
1 teaspoon vanilla extract
3 eggs

Frosting:
2 cups confectioners' sugar
2 tablespoons cocoa
8 tablespoons (1 stick) butter
1/3 cup heavy cream
Lots of Reese's peanut butter cups, chopped
1 ½ teaspoons vanilla extract

Preheat oven to 375 degrees F if baking with a metal dish; 325 degrees F if using a glass dish.

Whisk flour, sugar, baking powder, and salt together in the bowl of an electric mixer. Add graham cracker crumbs, peanut butter, shortening, milk, and vanilla. Beat mixture with electric mixer on low until moistened, and then beat on medium for 2 minutes. Add eggs and beat for 1 minute. Bake in greased 9-inch by 13-inch pan for 25-30 minutes. Start checking at 20 minutes with a toothpick.

For the frosting: Combine confectioners’ sugar, cocoa, butter and heavy cream in a saucepan and bring mixture to a boil. Boil for 1 minute. Cool slightly and add vanilla extract. With a wooden spoon handle, poke a few holes in the cake, and then pour the warm frosting over it. Top with chopped Reese's!

Dark Chocolate Fondue

I meant to post this a while back, but you know how life gets in the way of what we plan sometimes?



The hubby and I had this fondue for Valentine's Day and it was h.e.a.v.e.n.l.y to say the least!



One of the good things about this recipe is the super rich, dark chocolate keeps you from wanting to eat the whole pot. And it really doesn't make a lot so it's good for the figure.



This is very easy to make and you can get creative with what you use for dipping!



Dark Chocolate Fondue
adapted from Ellie Krieger

2 Clementine orages, segmented
1 apple, sliced (I prefer Pink Lady apples)
1 (8 ounce) container strawberries, hulled
2 teaspoons freshly squeezed orange juice
1/2 cup unsweetened natural cocoa powder
1/3 cup sugar
3/4 cup nonfat evaporated milk
1 teaspoon pure vanilla extract
2 ounces dark chocolate (70% cocoa solids) finely chopped

Place the orange segments, apple slices, and strawberries in separate piles on a serving plate. Sprinkle the apple slices with the orange juice and toss gently.

In a medium saucepan whisk together the cocoa powder and sugar. Gradually add the evaporated milk and whisk well to make a paste. Place the saucepan over a low heat and cook, stirring constantly, until simmering. Remove fromt he heat and whisk in the vanilla and chocolate and stir until the chocolate is melted.

Transfer to a fondue pot and keep warm. Serve with fruit and enjoy!

Notes: I prefer to use an electric fondue pot because the heat is evenly distributed over the entire bottom surface of the pot whereas a fondue pot that is heated with a tealight tends to burn in that one spot. Also, use your imagination with things for dipping. Cream puffs, pound cake, angel food cake, bananas, marshmallows, and pretzels are all wonderful.

Chocolate Chip Cookie Dough Brownies

Oh yes, Bakerella has done it again. She is absolutely fabulous at taking a store bought cake, brownie, or cookie mix and making it, well, fabulous! However, this isn't her recipe but she did take it over the top. The recipe comes straight from Betty Crocker herself. (Did I mention I was Betty Crocker for Halloween?)



This recipe combines to very incredible things...brownies and chocolate chip cookies. Yeah, amazing.



Anyway, instead of the normal packaged frosting that the Betty Crocker recipe suggests Bakerella tops her brownies with ganache. Oh yes, this is chocolaty goodness taken to the next level. And they're easy but they impress. ALWAYS A PLUS!!

Oh, and try to only eat one. I bet you can't do it.

Chocolate Chip Cookie Dough Brownies

Betty Crocker recipe found on Bakerella

1 box Betty Crocker Original Supreme brownie mix (with chocolate syrup pouch)

1/3 cup vegetable oil
1/4 cup water
2 eggs
1 pouch (1 lb 1.5 oz) Betty Crocker chocolate chip cookie mix
1/2 cup butter or margarine, softened
1 egg
Chocolate Ganache

Heat oven to 350 degrees. Grease bottom only of 13x9-inch pan. Make brownie mix as directed on box, using oil, water and 2 eggs. Spread in pan.

Make cookie mix as directed on pouch, using butter and 1 egg. Drop dough by rounded tablespoonfuls evenly onto brownie batter; press down lightly.

Bake 35 to 40 minutes or until toothpick inserted 2 inches from side of pan comes out almost clean. Cool completely, about 1 hour. Pour chocolate ganache over brownies and allow to set, about 1 hour.

Chocolate Ganache
12 oz. semi-sweet chocolate chips
3/4 cup heavy whipping cream
6 tablespoons butter

In a small saucepan, heat cream and butter until just before the boiling stage. Pour over the chocolate morsels. Let stand about 20 seconds and stir until smooth.

Molasses-Spice Cookies

I love ginger snaps! I love the warm spicy flavor of them and they are perfect for the holidays. Did I mention I love the holidays? Well I do. I also love holiday baking. Love it. I was "inspired" to bake this weekend by Beth who suggested I bake this weekend. This is the first of holiday baking I've done this season so be prepared for more. A lot more. Ok, back to the cookies. I've been making these cookies for a few years now. However, they are not husband-friendly, (John's not a fan) but I love them. They are old fashioned ginger cookies and they get "crinkley" when they bake and make the house smell all heavenly.

When making these cookies you really don't want huge cookies. I find that this scoop is the perfect size. I scoop the dough into my hands and then roll them around in my hands...like play-dough. I think there are certain things, like cookie dough, that make adults feel like they can still play with play-dough.

Then roll them around in sugar and place them on a cookie sheet. I love my silpats. They are life savers when it comes to cookies. And last Christmas Lady, my sis, and I made hazelnut brittle and these things made it super easy to do!

Pretty little dough balls all in a row.

Yummy. See the crinkley goodness?

A close-up. The sugar crystals on the outside make them all sparkley.

Molasses-Spice Cookies

Makes about 3 dozen

3/4 cup shortening

1 cup sugar

1 large egg

1/4 cup molasses

2 cups flour

1 teaspoon baking powder

1 teaspoon baking soda

1/4 teaspoon salt

1 teaspoon ground ginger

1 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg

1/4 teaspoon ground cloves

1/4 teaspoon ground allspice

1/4 cup sugar

Beat shortening at medium speed with an electric mixer until fluffy. Gradually add 1 cup sugar, beating well. Add egg and molasses; beat well.

Combine flour and next 8 ingredients with a whisk in a separate bowl. Add flour mixture slowly to shortening mixture and beat until just combined. Do not over mix. Cover and chill 1 hour.

Shape dough into 1-inch balls, and roll in 1/4 cup sugar. Place on ungreased cookie sheet, about 2-inches apart.

Bake at 375 degrees for 9-11 minutes. Store in an air-tight container for about a week...if they last that long!

Dump Cake (Dumb Cake)

One of my co-workers had a birthday this week and since she is diabetic I thought I'd make a low-sugar dump cake. I really could not tell a difference and we served this with sugar free Cool Whip. This is not a difficult cake. When I was telling another co-worker what this cake was called he thought I said "Dumb Cake." It really could be called that also. And I promise to make more real baking. I used "light" ingredients and honestly you couldn't tell a difference. My co-workers loved it!

I wish these pictures had motion to them so you could see the bubbly goodness!

Dump Cake
1 can cherry pie filling (I used the light/low sugar version)

1 can crushed pineapple

1 box yellow cake mix (I used the reduced calorie/sugar)
1 ½ sticks butter (I used ¾ cup light butter)

Dump cherry pie filling and crushed pineapple into 9x13 baking dish. Stir together. Sprinkle cake mix over the top of the fruit. Slice butter and distribute over the surface of the cake mix. Bake at 350 degrees for 45 minutes to 1 hour. Serve with freshly whipped cream or Cool Whip.