Showing posts with label dessert. Show all posts
Showing posts with label dessert. Show all posts

Monday, November 4, 2019

Caramel Apple Cheesecake Bars

This is a wonderful fall dessert that would make a great addition to any holiday table. Alternatively, it would make a great addition to any meal, any day of the week. Shortbread, cheesecake, apples, streusel, caramel sauce... there's a reason I adapted this recipe to a 9-inch pan from its original 9x13... I knew I would be likely to eat the WHOLE.THING.

We took these to a friend's house and they were a huge hit. And there's no question why. Everyone will love to eat them, but I also loved that I could make all the layers in my food processor, dirtying only one bowl! (Except the apples. Don't put the apples in the food processor!)

If you don't have a food processor, don't worry. You can just whip up the layers in a regular bowl using a pastry blender or your fingers. The original post that gives directions without a food processor is also linked below, if you're interested.

However, don't worry about the method of preparation here. Just go out, buy the ingredients, and get these made. And eaten.

Find more great ideas at Inspire Me, Fabulous, Hearth and Soul, Full Plate, Favorite Things, Wow Me, Wonderful Wednesday, Wine'd Down.

Caramel Apple Cheesecake Bars

1 cup flour
1/4 cup brown sugar
1/8 tsp. salt
1/4 tsp. cinnamon
1/2 cup butter, cut into cubes

3 medium baking apples, peeled, cored and finely chopped
2 Tbsp. sugar
1/2 tsp. cinnamon
1/4 tsp. nutmeg

1-8 oz. package cream cheese, softened
1/4 cup sugar
1 large eggs
1/2 tsp. vanilla extract

1/2 cup brown sugar
1/2 cup flour
1/4 teaspoon cinnamon
1/2 cup oats
4 ounces butter, cold, cut into cubes

1/2 cup your favorite caramel topping

For the crust, in the bowl of your food processor, combine the flour, brown sugar, salt and cinnamon. Pulse to mix well. Add the butter, and pulse until mixture is crumbly. Press the crust evenly into a greased 9" pan. Bake at 350 for 10-13 minutes or until very lightly browned around the edges.

For the topping, combine brown sugar, flour, cinnamon and oats in the food processor and pulse just to mix. Add the butter and pulse until crumbly. Set aside.

For the filling, combine the cream cheese and sugar in the food processor and pulse until smooth. Add the egg and vanilla and pulse until well combined. Pour over the warm crust.

For the apples, in a small bowl, stir together the chopped apples, sugar, cinnamon, and nutmeg. Spoon over the cheesecake layer. Sprinkle the streusel topping over the apples. Bake for 35-40 minutes until the filling is set.

Cool the bars to room temperature or refrigerate overnight for best results. Drizzle with the caramel topping.

Recipe Source: Adapted from Mel's Kitchen Cafe

Saturday, December 29, 2018

Countdown to 2019: Best Desserts of 2018

Ooh la la, it's dessert day! I'm featuring my three favorite desserts of this past year today, but tomorrow there will be another in the Instant Pot category. Dessert in the Instant Pot? Yes sir (or ma'am). But first, check out these amazing creations that use your oven.

Brownie Cake with Cookie Butter Frosting

If you've never tried cookie butter before, go out and get some today. That stuff is fantastic, especially on a brownie cake. This was another one of the recipes I promised I would make in 2018, and it was wonderful. I will probably make it again and again in 2019, too!

Oatmeal Dulce DeLeche Bars

I would put dulce deleche in anything, but it is especially good between layers of oatmeal. These bars are wonderful when they are chilled, and they are very sweet, so a little goes a long way.

Peanut Butter Fudge Bars

One of my favorite bars of ALL TIME, these put two of the best ingredients together: chocolate and peanut butter, for an amazing taste sensation. This makes a big pan, too, so there's plenty to share.

Stay tuned tomorrow for the best Instant Pot recipes of 2018.

Tuesday, February 9, 2016

Blackberry Orange Cake

This lovely cake is just what you need to bring a ray of sunshine to a snowy February. Maybe it's not snowy where you live. This cake will still brighten up your February.

I love blackberries. And they've been plentiful this year, shipped in from warmer climes to the frozen tundra. I so appreciate great produce in the dead of winter.

This cake is simple and satisfying. It's beautiful and delicious, two of my requirements for great desserts.

Find more great ideas at Tasty Tuesday, Hearth and Soul, Clever Chicks, Show and Share, Fabulous, Create Link Inspire, Try a New Recipe, Wow Us, Wow Me, What's Cooking, Foodie Friday, Friday Frenzy.

Blackberry Orange Cake

1/2 cup butter, softened
1 cup sugar, divided
1 large egg
1 tsp. grated orange peel
1 1/2 cups plus 1 Tbsp. flour, divided
1/2 tsp. baking soda
1/8 tsp. salt
1/2 cup plain yogurt
2 cups fresh blackberries
Powdered sugar

In a large bowl, cream butter and 3/4 cup sugar until light and fluffy. Beat in egg and orange peel. In another bowl, whisk 1 1/2 cups flour, baking soda and salt; add to creamed mixture alternately with yogurt, beating well after each addition. Transfer to a greased 9" springform pan.

In a bowl, toss blackberries with remaining flour; arrange over batter. Sprinkle with remaining sugar. Bake at 350 for 40-45 minutes or until a toothpick inserted in center of cake portion comes out clean.

Loosen sides from pan with a knife; remove rim from pan. Cool on a wire rack; dust with powdered sugar before serving.

Makes 10 servings

Recipe Source: Adapted from Taste of Home

Monday, December 21, 2015

Samoa Fudge

I know I'm not the only one who thinks Somoas are the best Girl Scout cookies HANDS DOWN. That combo of coconut, caramel, chocolate... I do not buy them anymore cause I can eat the whole box in a day. And that is not a good idea for my health or my waistline.

So I was was thrilled to see this recipe for Samoa Fudge - all the great flavors of my fave cookie in a bite sized morsel, perfect for eating AND sharing at Christmastime! This makes a 9x13 pan of fudge, which is a lot, but I like that there's plenty to take to various family gatherings, parties etc., and there are still enough pieces for me to sneak one (or two) out of the fridge after dinner. HA! (True confessions.)

I just love how nice this fudge looks, too - the waves of caramel and the crunchy toasted coconut on top really make this a great addition to a cookie/candy tray.

Find more great Christmas cheer at Inspiration Monday, Mix it Up, Clever Chicks, Show and Share, Fabulous, Create Link Inspire.

Samoa Fudge

3/4 cup butter
3/4 cup heavy cream
1 1/2 cup sugar
1 pinch salt
1 package (12oz) white chocolate chips
1 package (3oz) coconut cream pudding mix
1 jar (7oz) marshmallow fluff
1 package Kraft caramel bits
1 tsp. heavy cream
3/4 cup semi sweet chocolate chips
1 cup sweetened coconut flakes

Note: if you can't find coconut cream pudding, sub vanilla pudding + 1 tsp. coconut flavoring

Spread coconut on a baking sheet. Toast in the oven at 375 for 5-8 minutes, checking after 5 minutes, and shaking the sheet to redistribute the coconut for even toasting.

In a large saucepan, heat butter, cream, sugar and salt on medium high heat. Bring to a boil, stirring constantly. Cook and stir for 5 minutes then remove from heat. Combine pudding, white chocolate chips and marshmallow fluff in a large mixing bowl. Pour butter and sugar mixture into the bowl, and mix, using an electric mixer, until combined and chocolate is smooth. Immediately pour into a parchment paper lined 13x9 baking dish.

Melt caramel bits with 1 tsp. heavy cream in microwave, stirring every 30 seconds until smooth. Pour caramel over top of fudge. Use a knife to spread and swirl it into the fudge. Refrigerate fudge for 2-3 hours until set.

Melt semi sweet morsels in a small bowl in the microwave at 50% power, stirring after every 30 second interval. Spread over set fudge and sprinkle generously with toasted coconut. Lightly press the coconut down into the chocolate to be sure it sticks.

Store in covered container in refrigerator.

Recipe Source: Shugary Sweets

Monday, December 14, 2015

Triple Peppermint Cookies

If I had to choose, the candy cane "flavor" of Hershey's kisses would be my favorite. I'm one of the few people who wouldn't pick chocolate, I know, but these candy cane kisses are SO addicting. I cannot eat just one. A few years ago, I found a recipe incorporating them into a chocolate cookie, and they were amazing. Those Chocolate Peppermint Swirl Cookies have become a part of my regular Christmas-cookie rotation now! But I love those kisses so much, I thought I needed another way to use them in a cookie.

So here's another variety - a traditional dough is peppermint-ified with crushed candy canes, chopped candy cane kisses, and then a candy cane kiss on top. These are just what you need for an after dinner treat, and besides being oh so tasty, they are oh so pretty.

And if you can't depart from the traditional Hershey's kiss, you can use them in Chocolate Kissed Gingerbread or Macaroon Kisses!

Find more great stuff at Inspiration Monday, Inspire Me, Mix it Up, Show and Share, Fabulous, Tasty Tuesday, Clever Chicks, Create Link Inspire, Favorite Things, Showcase Your Talent, Foodie Friday.

Triple Peppermint Cookies

1½ cup Powdered Sugar
1 cup butter, softened
1 tsp. peppermint extract
1 tsp. vanilla
1 Egg
3 cups flour
3 candy canes
1 tsp. baking powder
1/2 tsp. salt
Sugar (about 1/4 cup, to roll cookies in)
1 bag Candy Cane Hershey Kisses

Place candy canes in food processor and pulse until they are completely crushed.

Combine powdered sugar and butterin large bowl. Beat until fluffy at medium speed. Add in eggs, vanilla and peppermint extract and beat until incorporated.

Combine flour, crushed candy canes, baking powder and salt in a separate bowl. Add flour mixture to wet mixture and beat until well blended (mixture will be kind of dry). Finely chop about 12 of the candy kisses; then stir them into the batter.

Shape dough into 1 inch balls; roll in sugar. Place 1-inch apart on a parchment paper or silpat-lined cookie sheet.

Bake at 350 for 10-12 minutes until set. Remove from oven and immediately press a Candy Cane Kiss in the center of each cookie. Let rest on the cookie sheet for 2-3 minutes before transferring to a wire rack to cool completely. Makes about 4 dozen.

Recipe Source: Saving Cents with Sense

Tuesday, December 8, 2015

Eggnog Cake with Eggnog Frosting

I know I just posted a festive bundt cake that would be perfect for any Christmas celebration, but I couldn't resist - here is another. This cake won rave reviews at both a party and a family gathering. The three year old wolfed down his piece and exclaimed, "more cake PLEASE!"

This cake is super easy to put together - just doctor up a cake mix with all kinds of great ingredients - eggnog, nutmeg, sour cream - bake it in a pan coated with cinnamon sugar and then frost it with more eggnog flavored goodness. And if you have more eggnog to "use up" just make these muffins!

As I said before, sometimes you just need a piece of cake. Or two. It is Christmastime after all...

Find more great stuff at Tasty Tuesday, Hearth and Soul, Create Link Inspire, Clever Chicks, Fabulous, Show and Share, Foodie Friday, Friday Frenzy.

Eggnog Cake with Eggnog Frosting

1 box (15 oz.) yellow cake mix
1 box (3 oz.) white chocolate pudding mix
1/2 cup eggnog
1/2 cup sour cream (light is ok!)
4 eggs
1/4 cup canola oil
1 tsp. nutmeg
1/4 cup water

Pan Coating:
1/4 cup sugar
1 tsp. cinnamon

1/4 cup butter, softened
1/4 cup eggnog, room temperature
1/2 tsp. vanilla
1/4 tsp. nutmeg
1/8 tsp. sea salt
2 cups powdered sugar

For pan coating, combine sugar and cinnamon in a small bowl; mix. Grease a bundt pan well, then evenly coat pan with mixture; reserve any excess.

In a large mixing bowl combine cake mix, pudding, nutmeg; stir to combine. Add eggnog, sour cream, eggs, canola oil and water; mix until smooth. Pour batter into prepared pan, then top with the leftover cinnamon/sugar mixture.

Bake at 350 for 35-40 minutes or until toothpick inserted near center removes clean. Rest cake on rack for 10 minutes.
Carefully turn out cake onto cooling rack and let cool completely.

For the frosting, cream butter, vanilla, and eggnog. Add nutmeg, salt, and powdered sugar one cup at a time. Mix until smooth and a pourable consistency; adjust as necessary with more eggnog or powdered sugar.

Place cake on serving platter, spoon frosting around the top of cake and allow to drizzle down the sides. Serves 16.

Recipe Source: Adapted from Cooking with Ruthie

Monday, October 26, 2015

Gingersnap Rum Apple Crisp

We have had such a lovely autumn this year with warm temperatures and beautiful leaves. We are trying to soak up every minute of it and made a visit to a local orchard yesterday. They make their own hard cider on site, and it was fun to see the inner workings of a small cidery. Of course, we couldn't leave without getting some apples, and after seeing this recipe recently, I knew exactly what I wanted to use some of them for - the rest will be eaten quickly, I'm sure - they are delicious! We tried a new to us variety - Keepsake, bred by the University of Minnesota in 1978! - and love the crunchy bite. Not quite as crisp as Honeycrisp, but a wonderful eating apple nonetheless. It may be my new favorite.

Anyway, on to the dessert! I love it when traditional desserts have a bit of a twist and that's exactly what is happening here. Apples mixed with sugar, spices and flour are then amped up with just enough rum/caramel sauce and a crunchy gingersnap topping. The gingersnaps really add a new dimension of flavor and texture and is a nice change of pace from the regular oatmeal-based topping. And you can be sure that this recipe is safe for the whole family - the alcohol from the rum cooks off, and you're left with great flavor - but you can sub orange juice if you prefer.

This crisp is best served warm with a dollop of ice cream. Enjoy this wonderful fall!

Find more great ideas at Inspiration Monday, Inspire Me, Mix it Up, Create, Link, Inspire, Clever Chicks, What's Cooking, Showcase Your Talent, Full Plate.

Gingersnap Rum Apple Crisp

1/2 cup brown sugar
3 Tbsp. flour
2 1/4 tsp. cinnamon
1 1/4 tsp. allspice
1 tsp. salt
1/4 tsp. ginger
6 cups thinly sliced peeled tart apples (about 6 medium)
8 caramels
1/3 cup rum (or orange juice)

3/4 cup crushed gingersnap cookies (about 15 cookies)
1/2 cup brown sugar
1/2 cup all-purpose flour
1/4 cup cold butter, cubed

Place the apples in a large bowl. Sprinkle with brown sugar, flour, cinnamon, allspice, salt and ginger; toss to coat. Transfer to an 8 or 9-inch baking dish.

In a small saucepan, combine caramels and rum. Cook and stir over medium-low heat until caramels are melted. Pour evenly over apple mixture.

For topping, in a small bowl, mix crushed cookies, brown sugar and flour; cut in butter until crumbly. Sprinkle over filling. Bake at 375 for 35-40 minutes or until apples are tender. Cover loosely with foil if top browns too quickly.

Serve warm with vanilla ice cream. Makes 8-10 servings.

Recipe Source: Adapted from Taste of Home

Tuesday, September 8, 2015

Mississippi Mud Bars

Summer may be (almost) over, but that doesn't mean that fun treats aren't necessary. These rich, indulgent bars will make any work day better - I can attest they are especially good around 2:30 with a cup of coffee...

These homemade brownies are incredibly delicious - and then they're topped with marshmallows swimming in a chocolate ganache...get that coffee pot brewing and make these babies part of your work day survival strategy.

Find more great stuff at Inspiration Monday, Mix it Up, Inspire Me, Tasty Tuesday, Clever Chicks, Create Link Inspire, What's Cooking?.

Mississippi Mud Bars

4 ounces unsweetened chocolate
1 cup butter
4 eggs
2 cups sugar
1 Tbsp. vanilla
1/4 tsp. salt
1 cup flour

Chocolate-Marshmallow Topping:
1 -12 ounce package semisweet chocolate chips (2 cups)
3/4 cup heavy cream
3 cups mini marshmallows

In a large glass bowl, combine the unsweetened chocolate and butter. Heat in microwave for 1 minute; stir, then heat at 30 second intervals, stirring between each one until melted and smooth. Beat in eggs, sugar, vanilla, and salt until well blended. Stir in flour, blending well.

Spread evenly into greased 9x13 baking dish. Bake at 350 for 25-30 minutes, and do not overbake. Cool in pan on a wire rack.

For the topping, combine chocolate chips and cream in a large glass bowl. Heat in microwave 1-2 minutes stirring twice until melted and smooth. Fold in marshmallows. Spread topping evenly over the top of cooled brownies. Refrigerate several hours or overnight. Cut into bars. Store in the refrigerator.

Recipe Source: Adapted from The Girl Who Ate Everything

Monday, July 6, 2015

Banana Cake with Peanut Butter Frosting

I love finding new ways to use up ripe bananas. We eat a lot of bananas at our house, but we never seem to eat all of them before they become over ripe. That is never a crisis for me - there are lots of great options including scones, coffeecake, muffins, donuts, bread, pancakes, waffles, bars, cake -- for every link I included, there are probably three more recipes on this blog alone! All hail the overripe banana!

This cake is another great reason to buy 'too many' bananas... a moist banana-bread like cake, topped with creamy peanut butter frosting. It's not too heavy, and it's perfectly sweet for an after dinner, or afternoon, treat.

Find more great stuff at Tasty Tuesday, Full Plate, What's Cooking, Showcase Your Talent, Flashback Friday, Foodie Friday, Friday Flash.

Banana Cake with Peanut Butter Frosting

2 cups flour
1 tsp. baking soda
1/4 teaspoon salt
1/2 cup butter, softened
1 1/2 cups sugar
2 eggs
1 cup sour cream
1 tsp. vanilla extract
3 ripe bananas, peeled and mashed

1/2 cup butter, softened
1/2 cup creamy peanut butter
3 cups powdered sugar
1/3 cup milk
1 tsp. vanilla

In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.

In a large bowl, cream together the butter and sugar until creamy and smooth, about 3 minutes. Beat in the eggs, one at a time, then stir in the sour cream and vanilla. Mix in the mashed bananas. Slowly add the dry ingredients and mix until flour disappears. Spread cake batter evenly into a greased 9x13 baking pan.

Bake at 350 for 20 to 25 minutes, or until a toothpick inserted into the center comes out clean. Allow cake to cool completely.

To make the peanut butter frosting, beat the butter and peanut butter on high until smooth. Slowly add the powdered sugar, 1/4 cup at a time. Beat on high until powdered sugar is incorporated. Add the milk and vanilla extract. Beat until frosting is smooth and desired consistency.

Frost the banana cake with peanut butter frosting. Store any leftover cake covered on the counter. Serves 20.

Recipe Source: Adapted from Two Peas

Monday, June 8, 2015

Caramel Banana Tiramisu

I've had this recipe pinned for a little while, and finally had all the ingredients to make it. Ooh la la. This is SO delicious. Weeks later, I am still being asked, "Is there any of that caramel banana dessert left?" It was a big hit. It's similar to the chocolate eclair dessert made with graham crackers - that was a ubiquitous pan of goodness at nearly every church potluck growing up - but this time, bananas mix in with pudding and caramel to create a different, but totally delicious take on that famous dessert.

Bananas and caramel are one of my favorite combinations. And they work really well together here. I served this two ways - once just out of the fridge (I made it the night before so it had plenty of time to set up), and once after being completely frozen.

I think I like the frozen version just slightly better, but if I had the opportunity, I would allow it to thaw awhile so it's not completely frozen - somewhere between refrigerated and frozen. But don't stress about that - just eat it whenever you can. As often as you can. It does have fruit in it, after all.

Find more great recipes at Inspire Me, Inspiration Monday, Mix it Up, Clever Chicks, Tasty Tuesday, Create Link Inspire, Totally Talented, What's Cooking, Full Plate, Showcase Your Talent, Friday Flash, Friday Frenzy, Foodie Friday, Flashback Friday.

Caramel Banana Tiramisu

1 cup caramel ice cream topping
1 - 3.4 oz. package instant banana pudding (vanilla works well too)
1 cup cold milk
1/2 cup sour cream
1 - 8 oz. container whipped topping
1 1/2 sleeves of graham crackers
3-4 ripe bananas, peeled and sliced
Ground cinnamon, for sprinkling on top

Combine pudding mix and cold milk in a medium bowl and whisk to thicken. Place the caramel topping in a glass measuring cup and microwave at 50% power for 45 seconds. (This will make it easier to pour.) Add 1/3 cup caramel topping and sour cream to the pudding and whisk to combine. Fold in the container of whipped topping.

Arrange a layer of graham crackers on the bottom of an 7x11 baking dish. Top with 1/3 cup of caramel topping.

Layer bananas over the top of the caramel. Spread 1/2 of the cream mixture on top of the bananas. Then repeat the layers- graham crackers, caramel, bananas and cream.

Sprinkle cinnamon on top and put dessert in the fridge for at least 3 hours or overnight before serving. Freeze if you want to, and thaw slightly before serving with additional bananas on top, as well as a drizzle of caramel.

Recipe Source: Butter with a Side of Bread

Wednesday, June 3, 2015

Strawberry Almond Cake Bars

Here's a fun recipe to take you into the summer. All the goodness of strawberry shortcake with everything all built in - these bars are great with ice cream but also stand well on their own. The toasted almonds really add a wonderful dimension to these morsels, and the strawberries add great color, not to mention flavor. These would work well on a picnic, on the deck, or on the couch - wherever you happen to need dessert!

Find more great stuff at What's Cooking, Full Plate, Showcase Your Talent, Foodie Friday, Friday Flash, Friday Frenzy.

Strawberry Almond Cake Bars

1/2 cup butter, softened
1 2/3 cups flour
1 tsp. baking powder
1/2 tsp. salt
1 cup brown sugar
2 eggs
1 tsp. vanilla
1 cup sliced almonds, toasted
1 pint strawberries, sliced
powdered sugar, for dusting

Whisk together flour, baking powder, and salt in a medium bowl.

In a separate bowl, using electric mixer, cream together softened butter and brown sugar until the mixture becomes light in color and fluffy in texture, about 5 minutes. Add eggs and vanilla and continue beating until well combined. Add flour, baking powder and salt and beat on low speed until well combined. Mix 3/4 cup toasted almonds into the batter.

Spread batter into a greased 8 or 9-inch square pan. Scatter sliced strawberries and remaining 1/4 cup almonds over the batter in a baking pan.

Bake at 325 for 50-60 minutes, until a toothpick inserted into the cake comes out clean or only with a few crumbs on it.

Dust with powdered sugar before cutting into slices. Serve warm with vanilla ice cream!

Recipe Source: Adapted from Julia's Album

Monday, April 27, 2015

Raspberry Cheesecake Streusel Bars

I made these delicious and beautiful pink bars for a baby shower a few weeks ago and they were a huge hit! Basically a fruity cheesecake with a "dutch" topping, there is plenty of variety of flavor and texture to please. You could easily substitute strawberries or blueberries for the raspberries - or even blackberries! - and I used berries that I had in my freezer to make it even simpler.

These little beauties are rich, so you can cut them into small pieces and feed a crowd. Or just feed yourself - they freeze nicely too.

Find more inspiration at Totally Talented, Create Link Inspire, Clever Chicks, Tasty Tuesday, What's Cooking, Full Plate, Showcase your Talent, Foodie Friday, Friday Flash, Friday Frenzy.

Raspberry Cheesecake Streusel Bars

1 1/2 cups graham cracker crumbs
1/2 cup sugar
6 Tbsp. butter

Cheesecake Filling:
1 1/2 cup raspberries, divided
1 small banana
12 oz. cream cheese, softened (low fat is fine)
1/3 cup sugar
1 egg
1 1/2 tsp. vanilla extract
2 Tbsp. flour

1/2 cup flour
1/2 cup brown sugar
1/2 oats
4 Tbsp. butter
1/4 tsp. cinnamon
1/4 tsp. salt

Melt butter in a large bowl in the microwave, then add graham cracker crumbs and sugar and toss to combine. Press mixture onto bottom of greased 9" pan. Bake at 350 for 7-10 minutes. Remove from oven and set aside to cool while making cheesecake portion.

Place 1 cup raspberries and banana in a blender or food processor and pulse until pureed; set aside. Place cream cheese, sugar, egg and vanilla extract in a bowl and beat until fully combined and smooth. Add in pureed mixture and mix to combine. Add in flour and mix to combine. Gently stir in the whole raspberries.

Pour mixture over crust and bake for 30-35 minutes.

Meanwhile, to make the streusel, combine the flour, brown sugar, oats, cinnamon and salt in a medium bowl. Cut the butter into small pieces and use a pastry blender, two forks or your fingers to cut in the butter until the mixture resembles coarse crumbs.

Remove the pan from oven after 30-35 minutes and sprinkle streusel on top. Return pan to oven and bake for another 12-15 minutes. Remove and cool bars before cutting. Store in refrigerator.

Tuesday, March 24, 2015

Caramel Apple Dump Cake

This is not the most picturesque cake ever, but the photogenics it lacks is more than made up for in deliciousness. This is a great cake to make for company, as a little goes a long way. You can serve it warm or at room temperature, and don't forget to add a little vanilla ice cream. While caramel apple-things are usually posted in the fall, I don't think there's any season that you wouldn't enjoy this wonderful dessert!

Find more great stuff at Totally Talented, Clever Chicks, Tasty Tuesday, Try a New Recipe.

Caramel Apple Dump Cake

1 - 11 oz. package caramel bits
2/3 cup evaporated milk, divided
1 box yellow or vanilla cake mix
1 tsp. cinnamon
1/2 cup butter, melted
1 tsp. vanilla extract
2 - 20 oz. cans apple pie filling

In a medium saucepan, melt together the caramels and 1/3 cup of the evaporated milk over medium low heat, stirring often.

While the caramel is melting, stir together the cake mix and the cinnamon in a large mixing bowl until fully combined. Then add the melted butter, vanilla and remaining 1/3 cup evaporated milk and stir together until combined.

Place half of the batter into the bottom of a greased 9x13 cake pan. Bake at 350 for 8 minutes.

Remove the pan from the oven, and pour the apples and filling over the cake mix.

Pour the caramel over the apples and then top with clumps of the remaining cake mix. Bake for 20 to 25 more minutes or until the caramel at the edge begins to bubble and the cake at the edge begins to brown. Serves 16-20.

Recipe Source: Adapted from Wine and Glue

Tuesday, March 10, 2015

Lucky Charms Chex Mix

You'll definitely find a pot of gold at the end of this rainbow of a snack... Even though I'm a grown adult, I love love love Lucky Charms. So I couldn't have been more thrilled to find a recipe for Lucky Charms Chex favorite naughty cereal (that's what my family calls sugared cereals!) mixed with a healthy cereal, with white chocolate to keep it all together. St. Patrick's Day will never be better, once you make this delicious treat!

Find more great stuff at Mouthwatering Monday, Inspiration Monday, Mix it Up, Totally Talented, Create Link Inspire, Clever Chicks, Try a New Recipe, Inspire Me, Tasty Tuesday, Full Plate, Showcase Your Talent, Friday Flash, Foodie Friday.

Lucky Charms Chex Mix

1 box (11.5 oz) Lucky Charms cereal
6 cups Rice or Corn Chex cereal
2 bags (12 oz each) white vanilla baking chips
2 Tbsp. multicolored candy sprinkles

Pour box of Lucky Charms out onto a large tray. Pick out all the marshmallows (about 2 cups); set aside to add to the mix later. Measure 2 cups of the remaining Lucky Charms cereal (without the marshmallows) into large bowl, add Chex cereal.

In medium microwavable bowl, microwave white vanilla baking chips uncovered on High about 2 minutes, stirring every 30 seconds, until chips can be stirred smooth. Pour over cereal mixture in large bowl; toss to evenly coat. Stir in the marshmallow pieces.

Spread mixture in single layer on a wax paper-lined cookie sheet. Immediately sprinkle with candy sprinkles. Let stand until set, about 20 minutes. Gently break up mixture; store in airtight container.

Recipe Source: Tablespoon

Wednesday, February 18, 2015

Swedish Almond Cake

Almonds. One of the most perfect foods. Seriously, I keep a bag full in my drawer at the office, and if there's a recipe with almonds, or even almond extract (I could sniff that stuff forever!), you can bet I'll be making it. I whipped up this delightful little cake for a dinner party a few weeks ago, and it was a tremendous hit. It's super easy to make, no mixer required, and it is absolutely delicious. I served it with vanilla ice cream and strawberries, but I think the combinations of different fruit and sauces could be endless. Or you can eat it plain. For dessert or for breakfast. Hooray for versatility!

Get more great ideas at Hearth and Soul, What's Cooking, Totally Talented, Create Link Inspire, Clever Chicks, Try a New Recipe, Inspire Me, Tasty Tuesday, Tickle my Tastebuds, Full Plate, Showcase Your Talent, Foodie Friday, Friday Flash, Friday Frenzy, Friday favorites.

Swedish Almond Cake

1 cup sugar
1/2 tsp. vanilla
2 eggs
1/4 tsp. salt
1/2 tsp. almond extract
1 cup flour
1/2 cup butter, melted
2 Tbsp. sliced almonds
1 Tbsp. coarse sugar

In a medium bowl, combine melted butter and sugar and stir well. Add eggs, one at a time, and beat well by hand until incorporated. Stir in salt and almond extract, then mix in the flour.

Pour batter into a greased and floured 9 inch cake pan. Sprinkle coarse sugar and almonds on top. Bake at 350 for about 25 minutes. Remove from oven, and let cool on a wire rack. Makes 8 servings.

Recipe Source: Adapted from Shugary Sweets

Friday, February 13, 2015

Cherry Kisses

Here's a sweet little treat to make for Valentine's Day - combining the colors of Valentine's with the most beloved flavor (chocolate!) and even a candy the symbolizes love (kisses)! This cookie has got it all! They are also easy to whip up, and so cute on a tray or platter. Treat the ones you love to something special this weekend!

Get more great ideas at Full Plate, Showcase Your Talent, Foodie Friday, Friday Flash, Friday Frenzy.

Cherry Kisses

1 cup butter, softened
1 cup powdered sugar
3 tsp. maraschino cherry juice
1/2 tsp. almond extract
3-4 drops red food coloring
2 1/4 cups flour
1/2 cup maraschino cherries, drained and chopped
48 Chocolate Kisses, unwrapped

In a large bowl, cream together butter, powdered sugar, cherry juice, almond extract and food coloring. Beat in flour, just until combined, then stir in cherries. Form dough into 1 inch balls. Place balls 2 inches apart on an ungreased cookie sheet. Bake at 350 degrees for 8-10 minutes. Immediately top each cookie with a chocolate kiss. Remove to a rack to cool.
Makes 4 dozen cookies.

Monday, February 2, 2015

Pumpkin White Chocolate Snickerdoodles

These little cookies look so unassuming but WATCH OUT. They are highly addictive. And since they're so cute and little, you'll quickly rationalize that it's ok to have another, and another, and another. I'm normally not a huge fan of snickerdoodles, but add some pumpkin and white chocolate, and the deliciousness begins.

Do be sure you allow time to chill the dough - it's really important in this recipe.

And maybe consider doubling it - that way you can share with colleagues and friends and still have enough of these divine morsels for yourself!

Find more great recipes at Mouthwatering Monday, Inspiration Monday, Mix it up.

Pumpkin White Chocolate Snickerdoodles

1/2 cup butter, melted
1/4 cup brown sugar
1 cup sugar, divided
1 tsp. vanilla
6 Tablespoons pumpkin puree
1 1/2 cups flour
1/4 tsp. salt
1/4 tsp. baking powder
1/4 tsp. baking soda
2 tsp. cinnamon, divided
1 tsp. pumpkin pie spice
1/2 cup white chocolate chips or chunks

In a large bowl, whisk the melted butter, brown sugar, and 1/2 cup sugar together until no brown sugar lumps remain. Whisk in the vanilla and pumpkin until smooth. Set aside.

In a medium bowl, toss together the flour, salt, baking powder, baking soda, 1 and 1/2 teaspoons cinnamon and pumpkin pie spice. Pour the dry ingredients into the wet ingredients and mix together with a large spoon or rubber spatula. The dough will be very soft. Fold in white chocolate chips. They may not stick to the dough because of the melted butter, but do your best to have them evenly dispersed among the dough. Cover the dough and chill for 30 minutes, or up to 3 days. (You must chill the dough or this cookie won't turn out!)

After chilling, roll the dough into balls, about 1 1/2 tablespoons of dough each. Mix together the remaining 1/2 cup of granulated sugar and 1/2 teaspoon of cinnamon. Roll each of the dough balls generously in the cinnamon-sugar mixture and arrange on 2 baking sheets, lined with parchment or silpat. Slightly flatten the dough balls.

Bake the cookies at 350 for 8-10 minutes. The cookies will look very soft and underbaked, but that's ok.

Allow the cookies to cool for at least 10 minutes on the cookie sheets before transferring to a wire rack. The longer the cookies cool, the chewier they will be, and I prefer to let them cool for about an hour on the wire racks. Store the cookies in an airtight container.

Recipe Source: Sally's Baking Addiction

Monday, January 26, 2015

Caramel-filled Rice Krispie Bars

Oh these bars. As if the goodness of marshmallowy rice krispie bars wasn't good enough, now we can fill them with caramel and more marshmallows. These are SWEET! Literally. You'll need to cut them into small pieces. But they will be a big hit wherever you take them. Or they will cause you to buy pants in a size larger... ahem.

Caramel-filled Rice Krispie Bars

14 oz caramel pieces, unwrapped
1 can (14 oz) sweetened condensed milk
12 Tbsp. butter, divided
10 cups Rice Krispie cereal
10 cups mini marshmallows

In a large microwave safe bowl combine caramel pieces, sweetened condensed milk and 4 Tbsp. butter. Microwave on high in 1 minutes increments (stirring after each) until caramels are melted, approx 3-4 minutes. Stir until smooth, set aside.

In a Dutch oven, melt another 4 Tbsp. butter. Add 4 cups marshmallows and cook and stir over medium-low heat until marshmallows are melted. Pour 5 cups cereal into marshmallow mixture, stir until coated. Press into the bottom of greased 9x13 inch pan.

Pour caramel over the cereal layer and then sprinkle 2 cups mini marshmallows on top of that. Refrigerate for 20 minutes until caramel has set. When caramel has set, repeat the krispie layer with remaining 4 Tbsp. butter, 4 cups marshmallows and 5 cups cereal. Press final krispie layer on top of caramel. (I like to spray my hands with cooking spray and then use them to evenly pat the final cereal layer in the pan.

Refrigerate for about 2 hours. Bring to room temperature then cut into small squares.

Recipe Source: Adapted from Cookies and Cups

Tuesday, January 13, 2015

White Chocolate Almond Bars

These delicious little bars are exactly what you need to get you through the winter doldrums. White chocolate and almonds are such a wonderful combination and when you put them together with the best things in life (butter, flour, sugar!) you will have a new favorite dessert/snack/breakfast.

I cut these into small pieces, which just gives you a reason to have more than one.

Find more great stuff at Hearth and Soul, What's Cooking, Totally Talented, Create Link Inspire, Clever Chicks, Try a New Recipe, Inspire Me, Tasty Tuesday, Full plate, Showcase Your Talent.

White Chocolate Almond Bars

2/3 cup flour
1/2 tsp. baking powder
1/4 tsp. salt
3/4 cup white chocolate chips
1/2 cup butter
3/4 cup sugar
2 eggs
1 tsp. almond extract
3/4 cup chopped slivered almonds

Mix flour, baking powder and salt until blended; set aside. Microwave chocolate and butter in large microwaveable bowl on high at 1 minute intervals, stirring between heatings, or until butter is melted; stir until chocolate is completely melted and mixture is well blended. Add sugar; mix well. Blend in eggs and extract. Add flour mixture; mix well. Stir in nuts. Line a 9-inch square pan with foil and spray it with cooking spray. Spread batter onto bottom of pan.

Bake 30 to 35 min. or until toothpick inserted in center comes out clean. Cool completely. Use foil handles to lift dessert from pan before cutting into bars.

Recipe Source: Adapted from Kraft

Tuesday, December 30, 2014

Countdown to 2015: Best Desserts of 2014

It shouldn't be any surprise that this is my favorite countdown day, and that this is also the day that is hardest to choose the recipes and dishes to be selected - so many great desserts. So many. The following were tremendous stand outs in the pack, even though I have never met a dessert I didn't like...

Decadent Chocolate Mint Dessert

Butterscotch Cashew Bars

Chocolate Peanut Butter Fudge Cake

Autumn Pear Torte

S'mores Brownies

This year the countdown is being hosted by Elena Bltheh at Fantastical Sharing of Recipes. Head over there to find even more food bloggers counting down!
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