MEYER LEMON TARTS

MEYER LEMON TARTS
15 frozen phyllo tart shells, such as Athens, thawed, Sponge Cake shells or Puff Pastry Shells
Nonstick cooking spray
1/2 cup granulated sugar, plus for sprinkling
2 large eggs plus 2 large yolks
2 Meyer lemons, zested and juiced (about 1/3 cup)
4 tablespoons unsalted butter, cut into pats
1 cup small wild blueberries
Whipped cream, for garnish
Turbinado sugar, for garnish

  • Preheat the oven to 350°.
  • Spray the phyllo shells with cooking spray and sprinkle with 2 to 4 tablespoons sugar.
  • Place the shells on a baking sheet and transfer to the oven.
  • Bake until golden brown, 5 to 10 minutes.
  • Set aside and let cool completely.
  • Meanwhile, whisk the eggs, yolks and the 1/2 cup sugar in a bowl until thick and fluffy.
  • Add the lemon zest and juice, and stir to combine.
  • Add the egg mixture to a heavy saucepan; heat over medium heat, stirring constantly, until thickened, 10 to 15 minutes.
  • Pour into a bowl set in an ice bath.
    Stir in the butter, one pat at a time, and continue stirring to cool down quickly (or chill in the refrigerator until cool to the touch, about 5 minutes).
  • Fill a pastry bag or heavy-duty plastic bag with a corner snipped off with the lemon curd filling.
  • Pipe the filling into the cooled tart shells, add blueberries on top.
  • Freeze for 1 hour.
  • Garnish with a small dollop of whipped cream and sprinkle with turbinado sugar just before serving.

MAPLE CINNAMON OATMEAL CAKE with OOEY GOOEY COCONUT TOPPING

I found this awesome and not too sweet Oatmeal cake while surfing the web awhile back and had to make it!  My grandmother made one similar quite often.  It was always one of my favorites!  I’ve made a few changes to accommodate our tastes and we think it turned out even better than the original.

Oatmeal and coconut go together so well. The cake is over-the-top scrumptious with an incredibly moist batter and ooey gooey coconut topping that self ices the cake. Once cooled, the topping becomes caramel-like and sticky seeping deep into the cake!

The recipe is for a 9×13 pan, but it halves well for an 8×8 if you want a smaller cake.

MAPLE CINNAMON OATMEAL CAKE with OOEY GOOEY COCONUT TOPPING

CAKE
1 1/4 cup boiling water
1 cup OLD FASHIONED oats
1/2 cup butter, room temperature
1 cup white sugar
1 cup brown sugar, firmly packed
2 eggs
1 teaspoon vanilla
1 teaspoon lemon juice
2 tablespoons PURE maple syrup
2 teaspoons baking powder
1/4 teaspoon baking soda
1 teaspoon ground cinnamon
1 1/2 cups AP flour
1/4 nutmeg
1/2 teaspoon salt

  • Preheat oven to 350°.
  • Pour boiling water over oats in a small bowl.  Allow to sit for 15 minutes.
  • Cream together butter and sugars.  Add eggs.  Beat well.
  • Add in the soaked oats, vanilla, baking soda, flour, cinnamon, nutmeg and salt.
  • Mix well.
  • Fold in raisins.
  • Pour into a greased 9 x 13 pan.
  • Bake for 30 minutes.

TOPPING
1/2 cup butter, melted
2 cups flaked coconut
1 1/2 cups brown sugar, firmly packed
8 tablespoons milk
1 cup pecans, chopped finely (optional**)

  • While cake is baking, combine topping ingredients.
  • JUST after you take the cake from the oven, spread topping over cake.
  • Increase heat to broil.
  • Bake under the broiler for a JUST few minutes until top is brown. WATCH CAKE CLOSELY – IT WILL EASILY BURN.
  • Allow cake to cool COMPLETELY.  As it cools, the topping will get thick and sticky while it oozes down into the cake.
  • ENJOY!

NOTES:

  • ANY chopped nuts work really.
  • I often add pieces of chopped dried pineapple to the cake.
  • I also often add heath bar pieces to the topping for some extra crunch.

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COCOA FUDGE BROWNIES

COCOA FUDGE BROWNIES
These brownies are crisp on top, have a bottom that holds together and are gooey and chewy in the center. They are also super versatile. Add walnuts, heath bar pieces, peanut butter chips or a ribbon of caramel depending on your flavor needs at the moment.

2 sticks butter, melted and cooled
2 tablespoons vegetable oil
1 1/4 cups granulated sugar
1 cup packed brown sugar
4 LARGE eggs, at room temperature
3 teaspoons PURE vanilla extract
3/4 teaspoon sea salt
1 cup all purpose flour
1 cup QUALITY unsweetened cocoa powder
7-8 ounces roughly chopped chocolate (I use Bakers)
1/2 cup chopped walnuts

  • Preheat oven to 350°.
  • Spray an 9×9 or 8×10 baking pan with cooking oil spray. Line the pan with parchment paper. Set aside.
  • In a medium mixing bowl whisk together the melted butter, oil and sugar.
  • Add the eggs and vanilla; beating another minute until light in color.
  • In another bowl sift together the flour, cocoa powder and salt.
  • Gently fold the dry ingredients into the wet ingredients until JUST combined DO NOT OVER BEAT – this will make them tough if you do and DO NOT OVER BEAT your batter especially after the flour and cocoa powder are added. Doing so creates air pockets in the batter which will give you cake-like textured brownies.
  • Fold in 75% of the chocolate pieces and walnuts.
  • Pour batter into your prepared pan, smoothing the top out evenly, and top with remaining chocolate pieces.
  • Bake for 25-30 minutes or until the center of the brownies in the pan no longer jiggles and is just set to the touch (the brownies will keep baking in the hot pan out of the oven). When testing with a toothpick, the toothpick should come out dirty for fudge brownies.
  • Cool for 10 minutes and then carefully remove them from pan.
  • Allow to cool to room temperature before slicing.

NOTES:

  • Store at room temperature for 3 days, or in the refrigerator for up to 5 days. These brownies can also be frozen for up to 3 months. Thaw overnight the refrigerator and bring to room temperature before serving.
  • Changing your chocolate flavor can alter your flavors.

 

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PINEAPPLE ANGEL FOOD SNACK CAKE

PINEAPPLE ANGEL FOOD SNACK CAKE
1 box Angel Food Cake Mix
1 large can crushed pineapple with juice
1 can COMSTOCK cherry, blueberry or apple pie filling

  • Mix them together, pour into a spring form, bundt pan or 13×9 baking dish.
  • Bake 30-35 minutes in a 350°.
  • Voile’, a light and fruity dessert.
  •  Spoon Comstock cherry, blueberry or apple pie filling over each piece if desired.

NOTE: It is very good with a warmrum raisin sauce also.

BANANA PINEAPPLE SOUR CREAM PUDDING CAKE

BANANA PINEAPPLE SOUR CREAM PUDDING CAKE
8 ounce can crushed pineapple in juice (DO NOT DRAIN)
1⁄2 teaspoon baking soda
18 ounce yellow cake mix
7 ounce package Jell-O instant banana pudding mix
4 eggs
1 cup sour cream
1⁄4 cup oil

  • In a small bowl, combine pineapple and the baking soda; mix well.
  • 
In a large mixing bowl, combine remaining ingredients; stir in pineapple.
  • Blend, then beat at medium speed with an electric mixer for 2 minutes.
  • Pour into a greased and floured 10-inch Bundt or tube pan.
  • Bake at 350° for 50-55 minutes or until cake springs back when lightly touched.
  • Cool in pan about 15 minutes.
  • Remove from pan and finish cooling on wire rack.
  • 
Dust with powdered sugar

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PEACH BLUEBERRY CRISPS

PEACH CRISPS
1 1/2 cups fresh or frozen diced peaches
1 1/2 teaspoons + 2 tablespoons sugar
1 1/2 teaspoons cornstarch
pinch salt
Juice of 1 lime
1 teaspoon PURE vanilla extract
3 tablespoons rolled oats (NOT instant)**
4 teaspoons flour
2 tablespoons COLD unsalted butter, cubed
2 tablespoons chopped walnuts
1/4 cup raspberries or blueberries or ???

  • Preheat oven to 350°.
  • Line a baking sheet with foil.
  • Lightly spray 2 ramekins with non-stick cooking spray.
  • Toss peaches, 1 1/2 teaspoons sugar, cornstarch, lime juice and salt together. Set aside.
  • In a small food processor, pulse oats until a fine crumble.
  • Add 2 tablespoons sugar and flour to oats and pulse until well blended.
  • Cut in butter with pastry blender until a coarse meal.
  • Stir in vanilla and walnuts.
  • Divide peach mixture between ramekins.
  • Divide raspberries over each ramekin.
  • Sprinkle each ramekin with oat mixture.
  • Bake 30-35 minutes until golden and bubbly.
  • Cool 5 minutes before serving – that fruit is HOT!
  • Serve with a scoop of vanilla ice cream.

Linking to  DISHING IT & DIGGING IT at Rustic & Refined, SUNDAY’S BEST at Mother 2 Mother, SUNDAYS AT HOME at Celebrating Everyday Life and My Soulful Home, CELEBRATE YOUR STORY at Celebrate & Decorate,
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MAGIC COOKIE BUTTER BARS

MAGIC COOKIE BUTTER BARS
Years ago one of my VERY favorite treats were Eagle Brand 7 Layer bars A.K.A. as Magic Cookie Bars with sweetened condensed milk, BUT, they were so heavy and calorie packed. This recipe is a WONDERFUL substitute for that recipe and the bars are still moist and tender AND they taste amazingly similar – kind of like a loaded Blondie that strives to be overindulgent! This recipe also makes smaller portion which is great for just 2 people

BARS
1/2 cup unsalted butter, melted
1 large egg
1 cup packed brown sugar
2 teaspoons PURE vanilla extract
2 teaspoons QUALITY cinnamon (I use Red Ape)
Heaping 1/3 cup smooth Cookie Butter
3/4 cup all-purpose flour
pinch salt
1/4 cup golden raisins
1/4 cup milk chocolate chips
1/4 cup roasted coconut pieces

  • Preheat oven to 350°.
  • Line an 8-by-8-inch pan with aluminum foil, spray with non-stick cooking spray and set aside.
  • Melt 1/2 cup butter and allow to cool slightly.
  • Add the egg, brown sugar, vanilla and cinnamon, whisking until smooth.
  • Add the heaping Cookie Butter, and stir to blend.
  • Add the flour and salt, stirring until just combined DO NOT OVER MIX!!!! – these are like brownies and overtaxing will make them tough.
  • Pour batter into prepared pan, smoothing the top lightly with a spatula.
  • Sprinkle evenly with the chocolate chips, raisins and coconut.
  • Set pan aside while you prepare the streusel.

STREUSEL
1/4 cup unsalted butter, softened
1/2 cup whole rolled old-fashioned oats DO NOT USE quick or instant oats
1/4 cup packed brown sugar
2 tablespoons granulated sugar
2 tablespoons all-purpose flour
1-2 teaspoonS cinnamon, to taste
2 tablespoons Cookie Butter, melted for final drizzle after baking
2 tablespoons milk chocolate chips

  • Using the same bowl you made the batter in add all the streusel ingredients except the 2 tablespoons cookie butter and work the mixture with a spoon, a pastry cutter, or your hands until small pebbles form.
  • Sprinkle streusel evenly over top.
  • Bake for about 30-40 minutes, or until center is set and not jiggly; and the edges are set and have pulled away slightly from sides of pan. Test with a toothpick. If it comes out mostly clean, you’re good to go. EVERY oven is different so start checking these at the 30 minute mark.
  • After pulling pan from the oven, heat 2 tablespoons of Cookie Butter and 2 tablespoons milk chocolate chips in the microwave to melt, about 15 seconds.
  • Immediately and evenly drizzle Chocolate Cookie Butter over the top of bars.
  • Allow pan to cool for at least 30 minutes cutting.
  • Lift out foil and place on cutting board.
  • Slice and serve.
  • Store bars in an airtight container for up to 1 week at room temperature, or up to 3 months in the freezer.

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HOT CHOCOLATE SOUFFLES

HOT CHOCOLATE SOUFFLES makes 8-6 ounce servings
6 ounces semisweet chocolate, chopped into small pieces
6 LARGE eggs
1/2 + 1/4 cup + 1 tablespoon sugar
1/4 teaspoon sea salt
2 tablespoons heavy whipping cream
1 teaspoon vanilla
powdered sugar for garnish

  • Preheat oven to 350°.
  • Spray each ramekin with non-stick cooking spray.
  • Using the 1/4 cup sugar, sprinkle each ramekin with sugar, coating evenly.
  • Place ramekins inside a LARGE baking dish.

 

  • Separate eggs into separate mixing bowls.
  • Add 1/2 cup of the sugar to the egg yolks, beating with mixer until light, fluffy and really thick. Set aside.

 

  • Melt chocolate in double boiler or microwave.
  • Stir cream and vanilla into chocolate until smooth.
  • Fold the egg yolk mixture into the chocolate mixture one third at a time. Set aside.

 

  • Beat the egg whites until fluffy, but NOT stiff, 3-4 minutes.
  • Sprinkle in tablespoon of sugar, beating 1 minutes more until whites are shiny and firm, but still NOT overly stiff.

 

  • Fold egg whites into chocolate mixture one third at a time, blending well.
  • Divide chocolate mixture evenly into prepared ramekins.

 

  • Place baking dish in the center of the oven and bake for 15 minutes without disturbing them. DO NOT OPEN THE DOOR!! Souffles should be puffed up and cracking on the top and should ONLY be slightly jiggly.
  • Remove from oven and sprinkle with powdered sugar.

NOTE: Souffles can be prepared and refrigerated until ready to bake, but they will need to be baked longer (20-23 minutes).

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BUTTERMILK CORNBREAD with SALTED HONEY BUTTER

BUTTERMILK CORNBREAD with SALTED HONEY BUTTER

1/4 cups all-purpose flour
1 cup plus 3 tablespoons plain white cornmeal
1/4 cup sugar
1 tablespoon baking powder
1 teaspoon salt
1/4 cup butter, melted
2 large eggs
1 cup buttermilk

  • Preheat oven to 400°.
  • Lightly grease an 8-inch cast-iron skillet, and heat in oven 5 minutes.
  • Meanwhile, whisk together first 5 ingredients in a bowl; whisk in melted butter.
  • Add eggs and buttermilk, whisking just until smooth.
  • Pour batter into hot skillet. Bake at 400° for 30 to 33 minutes or until golden brown.

SALTED HONEY BUTTER
¼ pound (1 stick) unsalted butter, at cool room temperature
2 ½ tablespoons honey, preferably raw wildflower
1 tablespoon coarse sea salt

  • Using a mixer whip butter and honey together until smooth and fluffy.
  • Fold salt in gently with a rubber spatula.
  • Serve soft or at room temperature, with a few extra grains of salt on top.

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RUM RAISIN CARROT CAKE with VANILLA CREAM CHEESE FROSTING

RUM RAISIN CARROT CAKE

CAKE
2 1/2 cups flour
2 teaspoons baking soda
1/4 teaspoon salt
1 tablespoon cinnamon
1 cup packed golden brown sugar
1 cup sugar
1 1/2 cup butter, softened
3 Jumbo eggs
2 teaspoons pure vanilla extract
1/4 cup golden rum*
3 cups grated carrots
8 ounce can crushed pineapple, drained well
1 cup golden raisins
1/2 cup chopped walnuts

  • Pour rum over raisins and set aside for at least an hour.
  • Preheat oven to 350 degrees.
  • Grease and flour 2-9 inch cake pans.
  • In a large bowl sift together the flour, baking soda, salt, cinnamon and sugars.
  • In another bowl cream together the butter, brown sugar, vanilla and 1 egg. Add additional eggs and beat until well creamed.
  • Add dry ingredients gradually until well blended.
  • Add carrots, pineapple and walnuts until well blended.
  • Drain raisins and fold in last.
  • Pour batter into prepared pans.
  • Bake 1 hour or until toothpick comes out clean.
  • Cool 10 minutes.
  • Invert cakes onto rack and cool completely.

NOTE*:  As an option you could soak the raisins in orange juice instead and then substitute 1 teaspoon maple flavoring for the rum.

FROSTING
16 ounces cream cheese, softened
1/2 cup butter, softened
juice of 1 lemon
2 teaspoons pure vanilla extract
3 cups powdered sugar

  • In a medium bowl beat cream cheese and butter until smooth.
  • Add lemon juice and vanilla. Beat until blended.
  • Add powdered sugar gradually until well blended and smooth.
  • Ice first layer and then add 2nd cake top and ice again including sides of cake.
  • Refrigerate 1 hour to set icing before serving.

This recipe is also great as cupcakes.

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TOFFEE WALNUT CINNAMON PULLS

I hadn’t made this recipe in a LOOOOOONNNNNNNNNNNG time. I made it during the winter storm a few days ago because it has a lot less sugar and I was hoping to get a few bites myself.

TOFFEE WALNUT CINNAMON PULLS
DOUGH
2 1/2 – 3 cups KING ARTHUR all purpose flour
1 package Fleischman’s Active Dry Yeast
3/4 cup milk
1/4 cup fine sugar
1/4 cup butter
1 teaspoon salt
1 LARGE egg

  • In the bowl of your mixer combine 1 1/4 cups of the flour and package of yeast.
  • In a small saucepan combine the milk, sugar, butter and salt heating just until warm (120-130°) and butter almost melts.
  • Add milk mixture to flour mixture, mixing until just incorporated.
  • Add egg beating on low 1 minute, scraping bowl continuously. Beat on high 3 minutes.
  • Add as much of the remaining flour as possible.
  • Turn dough out onto lightly floured surface, kneading until you have a soft, smooth, elastic dough, 3-5 minutes.
  • Shape dough into a ball and place in a lightly greased bowl, turning dough to coat in grease. Cover and place in a warm place to rise to double in size, about 90 minutes.

 

  • Punch dough down and turn out onto lightly greased surface.
  • Cover and let rest 10 minutes.
  • Grease a baking sheet. Set aside.

FILLING
1/4 cup fine sugar
1/4 cup brown sugar
1/3 cups chopped walnuts, ground fine**
1/3 cup Heath bar toffee bits
2 teaspoons QUALITY RED APE cinnamon
2 tablespoons butter, melted
Caramel ice cream topping – warmed (Optional)

  • Combine sugars, walnuts, cinnamon and toffee bits.

**NOTE: I measure straight from the bag and then use my mini food processor to grind the nuts slightly. This gives a better coverage on the dough.

ASSEMBLY
2 tablespoons butter, melted

  • Roll dough into a 20 inch x10 inch rectangle.
  • Brush with melted butter.
  • Evenly sprinkle nut mixture over butter, leaving about 1 inch unfilled along a long edge.
  • Roll up from the long filled edge, sealing seam by pinching dough together.
  • Place seam side down and cut into 8 equal portions.

 

  • Cut each piece (once from each side) at the 1/3 third mark, BUT DO NIT CUT ALL THE WAY THROUGH.
  • Place each roll on prepared baking sheet 3 inches apart. As you arrange each piece gently pull each end to fan the roll slightly.
  • Cover and place in warm place to rise again for 45 minutes.

 

  • Preheat oven to 350°.
  • Bake 12-15 minutes or until golden.
  • Drizzle with caramel ice cream topping.

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SALTED CARAMEL CHOCOLATE NUT BARS

SALTED CARAMEL CHOCOLATE NUT BARS – the ultimate cookie bar for those that LOVE both sweet and salty mixed together! adapted (but not by much!) from Brown Eyed Baker

Yield: 16 cookie bars                Prep:15 minutes
Cook:30 minutes                      Total:45 minutes

2 1/8 cups flour
½ teaspoon baking soda
½ teaspoon salt
12 tablespoons unsalted butter, melted and cooled to room temperature
1 cup light brown sugar
½ cup granulated sugar
1 egg
1 egg yolk
2 teaspoons vanilla extract
2 cups semisweet chocolate chips**
1/2 cup Heath Bar Toffee Bits
10 ounces caramel candy squares, unwrapped
1/2 cup chopped walnuts
3 tablespoons heavy cream or buttermilk
Fleur de sel (Sea salt), for sprinkling over caramel and bars

  • Preheat oven to 325°.
  • Grease a 12×5 inch baking pan and line with parchment paper; set aside.
  • In a medium bowl, sift together the flour, baking soda, and salt; set aside.
  • Using an electric mixer, mix together the melted butter and sugars on medium speed until combined.
  • Add the egg, egg yolk, and vanilla extract and mix until smooth.
  • Slowly add the dry ingredients and mix on low, just until combined.
  • Stir in the chocolate chips, toffee bits and walnuts.
  • In a medium microwave-safe bowl, combine the caramels and heavy cream.
  • Microwave on high until the caramels are melted, stirring every 20 seconds. This will take about 2 minutes.
  • Press half of the cookie dough into the prepared pan, smoothing the top with a spatula.
  • Pour the hot caramel over the dough cookie dough and spread into an even layer, leaving about ½ inch around the border.
  • Sprinkle the caramel with sea salt.
  • Drop the remaining cookie dough in spoonfuls over the caramel and gently spread the dough with a spatula until the caramel is covered.
  • Sprinkle the bars with additional sea salt.
  • Bake for 30 minutes, or until the top of the bars are light golden brown and the edges start to pull away from the pan.
  • Place the pan on a wire rack and cool to room temperature, then refrigerate for about 30 minutes to allow the caramel layer to set.
  • Cut into squares and serve.
  • Store leftovers in an airtight container at room temperature for up to 4 days.

NOTE: ** I like to use  mixture of peanut butter and milk chocolate chips.