Category: DESSERTS

COOKING THURSDAY ~ APPLE CHERRY CAKE ~ BLOG 365.316B

Another scrap recipe of unknown origin adapted slightly to our tastes.

APPLE CHERRY CAKE ~ SLOW COOKER
1 cup plain yogurt
1/2 cup milk
1 LARGE egg
3 tablespoons butter, melted and cooled
1 teaspoon PURE vanilla
1 3/4 cups AP flour
1/2 cup sugar
3 teaspoons baking powder
1 teaspoon QUALITY apple pie spice
1/2 teaspoon salt
2 medium apple, cored, peeled and chopped
1/2 cup SMALL chopped walnuts
1/2 cup chopped dried cherries or craisins, the tarter the better 🙂
Ice cream

  • Lightly coat 3-4 quart slow cooker with non-stick cooking spray.
  • In a large bowl whisk together the yogurt, milk, egg, butter and vanilla until smooth.
  • In another bowl sift together the flour, sugar, baking powder, apple pie spice and salt.
  • Whisk dry ingredients into wet ingredients until well blended.
  • Fold in apples, cherries and walnuts.
  • Spoon batter into prepared slow cooker and spread smooth.
  • Cover and cook 2-2 1/2 hours until cooked through and toothpick comes out clean. Turn crock halfway through if possible.
  • Remove crock from cooker and cool uncovered for 10 minutes.
  • Invert to cooling rack or platter and cool completely.
  • Serve with a scoop of cherry chocolate chunk ice cream.

COOKING THURSDAY ~ DREAM SQUARES ~ BLOG 365.302B

DREAM SQUARES
I got this recipe out of an old, vintage church cookbook years ago. It was called Cherry Dream Squares, but I have found ANY fruit flavor works. You can even add some FRESH or frozen fruit.

1 BO pillsbury plus white cake mix (with pudding in the mix)
1 1⁄4 cups rolled oats
1⁄2 cup butter, softened
1 LARGE egg
21 ounce can pie filling
1⁄2 cup chopped nuts
1⁄4 cup packed brown sugar

  • Pre-heat oven to 350°.
  • Grease 13×9 pan.
  • Combine cake mix, 1 cup of the rolled oats and 6 tablespoons of the butter in a large bowl, mixing until crumbly.
  • Reserve 1 cup of the mixture for topping.
  • Add the egg to the remaining crumb mixture. Mix until well blended.
  • Press into greased pan.
  • Pour in pie filling and spread evenly to cover crust.

 

  • Add the reserved crumbs into the mixing bowl.
  • Add remaining 1/4 cup rolled oats and 2 tablespoons butter, nuts and brown sugar, mixing well.
  • Sprinkle evenly over pie filling.
  • Bake 35-40 minutes until golden brown.
  • Cool completely.

COOKING THURSDAY ~ LEMON LUSH CAKE ~ BLOG 365.295C

I saw this on Facebook originally and just had to try it!!! Unfortunately, recipes these days on Facebook are not shared in their entirety so I had to make it up as I went. Using the ENTIRE lemon gives such an intense tart flavor that makes it irresistible. EVERY bite is a super moist and tender crumb cake and a burst of citrus that will make you pucker, even as you go back for more!

LEMON LUSH CAKE
CAKE
3 whole lemons
⅓ cup buttermilk
3 LARGE eggs, room temperature
1 teaspoon PURE vanilla extract
1 ¾ cups sugar
2 ½ cups AP flour
2 tablespoons cornstarch
1 teaspoon baking powder
1 teaspoon baking soda
½ teaspoon salt
⅞ cup unsalted butter, cubed

  • Preheat your oven to 325°.
  • Spray 9×13 pan or 2 loaf pans with non-stick baking spray.
  • Place the washed whole lemons in a pot of boiling water and simmer 20 minutes until they are completely soft.
  • Let cool.
Slice them open and remove any seeds.
  • Transfer the pieces to a food processor and blend until you have 1 cup of smooth paste.
  • In a small bowl, whisk together the buttermilk, eggs, vanilla extract and your blended whole lemon paste. Set aside.
  • In the bowl of a large mixing bowl sift together the flour, sugar, cornstarch, baking powder, baking soda and salt.
Add the butter to the dry ingredients.
  • Beat on low speed until the mixture resembles a coarse sandy, uniform texture.
  • Pour in the buttermilk and lemon mixture.
  • Beat on low-medium speed until the batter is completely smooth, using a spatula to scrape the bottom and sides of the bowl to ensure everything is evenly incorporated.
  • Spread batter into prepared pan(s).
  • Bake for 30–35 minutes or until a toothpick inserted into the center comes out clean.
  • Cool 5–10 minutes, then carefully turn them out onto a wire rack.
  • Cover tightly with plastic wrap while they cool to lock in the moisture.

GLAZE
1 1/2 cups powdered sugar
1/4 teaspoon salt
1 1/2 tablespoons heavy cream
1 tablespoons lemon zest
1 1/2 tablespoons lemon juice
1/2 teaspoon PURE vanilla

  • Whisk together until smooth.
  • Pour over barely cooled cake.
  • Serve.
  • Store leftovers in refrigerator.

COOKING THURSDAY ~ ZUCCHINI CRISP aka MOCK APPLE CRISP ~ BLOG 365.288A

ZUCCHINI CRISP aka MOCK APPLE CRISP

ZUCCHINI MIX
7 cups zucchini peeled, cubed, remove excess seeds
⅓ cup lemon juice
½ cup granulated sugar
1 teaspoon ground nutmeg
2 teaspoons ground cinnamon

  • Preheat oven to 375°.
  • Grease a 9×13 baking dish with nonstick spray.
  • In a large bowl, combine the first five ingredients; toss to coat.
  • In a large skillet, over medium-low heat, cook zucchini and lemon juice 10 minutes until zucchini is JUST tender.
  • Remove from heat and cool.

CRISP TOPPING
1 cup PACKED brown sugar
½ cup butter, softened
1 cup WONDRA flour
1 cup old-fashioned oats
1 teaspoon QUALITY cinnamon

  • Whisk together the flour and sugar in a large bowl.
  • Cut in cold butter until mixture is crumbly and resembles pea size coarse crumbs.
  • Stir 1/2 cup of the flour mixture into zucchini, stirring to coat well.
  • Press 1/2 of remaining crust mixture into baking dish.
  • Spread zucchini mixture over crust in pan.
  • Crumble remaining crumb mix over top and sprinkle with cinnamon.
  • Bake 35-40 minutes until golden brown.
  • Serve warm with ice cream. Enjoy!


COOKING THURSDAY ~ GRAM’S OLD FASHIONED APPLE CRISP ~ BLOG 365.281B

This is one of those recipes that could be made with any flavor you like, but grams always made it with apples. If you have the time, sauteing the apples from FRESH tastes the best, but COMSTOCK canned works really well in a pinch.

GRANNY’S OLD FASHIONED APPLE CRISP

Total: 1 hr 5 minutes Active: 20 minutes Yield: 10+ servings

TOPPING
1 cup all purpose flour
1 cup quick cooking oats 
1 cup packed brown sugar 
1/2 cup chopped toasted walnuts or pecans
1/4 teaspoon baking powder 
1/4 teaspoon baking soda 
Pinch kosher salt 
8 tablespoons salted butter, melted 
Three 20-ounce cans apple pie filling (SEE NOTE)
1 tablespoon QUALITY cinnamon (I use Red Ape)
Vanilla ice cream or whipped cream, for serving

  • Preheat the oven to 350°.
  • Mix the flour, oats, brown sugar, pecans, baking powder, baking soda and salt in a medium bowl until well blended.
  • Stir constantly while drizzling in the melted butter until well combined. Set aside. 

ASSEMBLY

  • Stir cinnamon into apple pie filling gently until well mixed.
  • Pour the apple pie filling into a 9-by-13-inch baking dish.
  • Spoon the topping evenly over the top.
  • Bake 40-45 minutes until golden and crisp, 40 to 45 minutes.
  • Serve warm, topped with vanilla ice cream or whipped topping.

NOTES: I often make my own filling instead of the canned filling from gram’s recipe. And, when I do I add golden raisins that have been soaked in rum 🙂

COOKING THURSDAY ~ BLUEBERRY BOUNTY CAKE ~ BLOG 365.267A

From grams old magazine scraps I found a recipe for Blueberry Bounty cake. I wondered where the term “BOUNTY” came from and going down the rabbit hole I found that the “BOUNTY” description comes from the moist, golden, butter rich cake packed tightly with a generous “bounty” of FRESH juicy blueberries!

BLUEBERRY BOUNTY CAKE
CAKE
1 1/2 cups butter (3 sticks), softened
1 3/4 cups sugar
4 LARGE eggs
1 tablespoon lemon zest (grated peel)
2 teaspoons PURE vanilla extract
3 cups CAKE flour
2 /12 teaspoons baking powder
1/4 teaspoon salt
1 cup lemonade
1 1/2 cups FRESH small wild blueberries

  • Preheat oven to 350°.
  • In a large bowl beat butter and sugar until light and fluffy.
  • Add eggs one at a time, beating well after each addition.
  • Mix in lemon zest and vanilla.
  • Whisk together the flour, baking powder and salt.
  • Add flour mixture to creamed mixture alternately with lemonade, beating well.
  • Gently fold in blueberries.
  • Pour into a greased and floured tube pan.
  • Bake 45 to 50 minutes or until a toothpick comes out clean.
  • Cool 20 minutes before removing from pan and cool.

SAUCE
2 teaspoons cornstarch
1/4 cup sugar
Juice of 1 LARGE lemon + enough water to make 1/4 cup
1 cup FRESH small wild blueberries

  • In a small saucepan, combine cornstarch and sugar.
  • Stir in lemon juice and water until smooth.
  • Add blueberries and bring to a SLOW boil over medium heat, stirring constantly. Cook until thickened.
  • Serve warm with cake.

NOTES:

  • Cake flour will make a lighter, fluffier cake. But in a pinch, you can use AP flour instead of cake flour. Make sure to remove 2 tablespoons from each cup.
  • If using frozen berries, DO NOT THAW!! Toss frozen berries with a bit of cake flour before folding into the batter.

COOKING THURSDAY ~ NO BAKE LEMON STRAWBERRY DELIGHT ~ BLOG 365.253B

This super simple no bake cheesecake recipe full of fluffy layers of lemon and strawberry no-bake cheesecake on top of a sweet and salty golden cookie crumb crust that will make your table shine. If that isn’t enough, add fluffy vanilla whipped cream topped with fresh diced strawberries and crunchy Oreo cookie crumbs for a cool and creamy summer vibed dessert. This recipe adapts to just about any flavor combination you can dream up. If you choose darker flavors or even chocolate pudding, change up the Oreos accordingly.

NO BAKE LEMON STRAWBERRY DELIGHT adapted from DELISH

20 finely crushed golden Oreos, plus 3 finely chopped for topping
1/4 teaspoon kosher salt
4 tablespoons unsalted butter, melted, cooled

12 ounces cream cheese, softened

3/4 cup plus 1 tablespoon confectioners’ sugar, divided

1 + 1/2 teaspoon PURE vanilla extract, divided

2 1/4 cups heavy cream, divided

5 teaspoons strawberry gelatin powder (strawberry Jell-O)
5 teaspoons lemon gelatin (lemon Jell-O)
2/3 cup fresh strawberries, hulled, finely chopped

  • In a large bowl, whisk crushed cookies and salt.
  • Pour in butter and stir until combined.
  • Press into bottom of an 8×8 inch glass baking dish.
  • Refrigerate until ready to use.
  • In another large bowl, using a handheld mixer on medium-high speed, beat cream cheese, 3/4 cup confectioners’ sugar, and 1 teaspoon vanilla a couple minutes until smooth and creamy.
  • Add 1 1/2 cups cream and beat 2-3 minutes more until light and fluffy.
  • Divide evenly into 2 bowls.
  • Add lemon gelatin powder to one bowl of cream cheese mixture and beat a minute or so until combined and uniform in color.
  • Spread onto crust, smoothing the top with an offset spatula.
  • Add strawberry gelatin powder to the other bowl of cream cheese mixture and beat a minute or so until combined and uniform in color.
  • Spread on top of lemon layer, smoothing the top with an offset spatula.
  • Refrigerate until cold and set, at least 2 hours and up to 1 day.
  • When ready to serve, in a medium bowl, using handheld mixer on medium-high speed, beat remaining cream, confectioners’ sugar, and 1/2 vanilla until stiff peaks form.
  • Spread whipped cream over strawberry layer.
  • Sprinkle with FRESH chopped strawberries.
  • Sprinkle with chopped cookies and serve immediately.

NOTES:

  • You can SHORT CUT the whipped cream layer by either using cool whip or canned whipped cream when serving.
  • You can also crumb the cookies in a small food processor with the salt and melted butter for a finer crumb. 

COOKING THURSDAYS ~ BLUEBERRY BOY BAIT aka MOIST BLUEBERRY CAKE with CRUNCHY CRUMBLE TOPPING ~ BLOG 365.239B

I altered this recipe to our taste from the America’s Test Kitchen version via Renny Powell’s 1954 prize winning version at the 5th Pillsbury Bake-Off Contest. Renny had named the cake (a family recipe) based on the affect it had on teen-age boys. 🙂

Based on my family, daddy always added a pat of butter when reheating something like this that gives it little OOOMPH 🙂

BLUEBERRY BOY BAIT aka MOIST BLUEBERRY CAKE with CRUNCHY CRUMBLE TOPPING

CAKE
2 cups AP flour
1 tablespoon baking powder
½ teaspoon salt
1 cup (2 sticks) unsalted butter, room temperature
¾ cup PACKED light brown sugar
½ cup granulated sugar
1 teaspoon QUALITY ground cinnamon
3 LARGE eggs1 teaspoon QUALITY PURE vanilla (I use homemade)
1 cup WHOLE milk
1 cup blueberries FRESH or (if using frozen do not thaw) (I also add extra blueberries if I have them)
2 teaspoons WONDRA flour

  • Preheat oven to 350°.
  • Grease and flour a 9×13 inch baking pan. Set aside.
  • In a medium bowl whisk together the flour, baking powder, salt and cinnamon. Set aside.
  • Cream together butter and both sugars.
  • Add eggs, one at a time, beating after each addition.
  • Stir in vanilla.
  • Add milk and flour mixture alternately until blended, beginning and ending with flour mixture.
  • Toss ½ cup of the blueberries with the teaspoon of flour, then carefully fold into batter.
  • Spread mixture in prepared pan.
  • Sprinkle with remaining blueberries.

CRUMBLE
1 cup instant oatmeal
1/2 cup AP flour
4 tablespoons PACKED brown sugar
½ cup granulated sugar
1 tablespoon QUALITY ground cinnamon
6 tablespoons cold unsalted butter, cut into cubes
2 teaspoons MALDON salt flakes

  • Whisk together the flour, oatmeal and both sugars with the cinnamon until well blended.
    Cut in butter cubes until pea sized pieces.
  • Sprinkle over blueberries.
  • Sprinkle salt flakes evenly over the crumble.
  • Mix together the topping of sugar and cinnamon and sprinkle evenly over blueberries.
  • Bake 40-45 minutes or until a tester inserted in the center comes out clean.
  • Remove from oven and place on wire rack to cool.

COOKING THURSDAY ~ COOKIE MONSTER COOKIES ~ BLOG 365.232A

I had these at a friend’s birthday party recently and they were sooooooo addictive!! I only made a small addition and we like them even better now 🙂

COOKIE MONSTER COOKIES

1 cup sugar
1 cup packed brown sugar
1/2 cup unsalted butter, at room temperature
3 LARGE eggs
1 1/2 cups creamy peanut butter
1 tablespoon PURE vanilla
2 teaspoons baking soda
1/2 teaspoon salt
4 1/2 cups oats (original OR instant)
1 cup mini M&M’s
1 cup mini chocolate chips
FLAKED sea salt

  • Preheat oven to 350°.
  • Sift together the flour, baking soda and salt. Set aside.
  • Cream together butter and sugars.
  • Add eggs, one at a time, incorporating well.
  • Whisk in peanut butter until well blended.
  • Add vanilla, baking soda and salt, blending well.
  • With a hand mixer blend in the oatmeal, incorporating well.
  • Fold in M&M’s and mini chocolate chips.
  • Drop by spoonfuls onto baking sheet.
  • Sprinkle with flaked sea salt.
  • Bake for 13 minutes.

COOKING THURSDAY ~ BOSTON CREAM PIE CHEESECAKE ~ BLOG 365.211C

Boston cream pie is one of my ALL time favorite desserts. What’s better than when that dessert is also a pie that’s really a cake that then becomes a cheesecake? While there is no actual cake in this version, it’s all about the pastry cream and ganache flavors thatmake it taste like grandma made it 🙂

BOSTON CREAM PIE CHEESECAKE

CRUST
2 cups graham cracker crumbs
1/4 cup granulated sugar
1/2 cup unsalted butter, melted

  • Preheat your oven to 325°.
  • Grease a 9-inch spring form pan.
  • In a medium bowl, combine the graham cracker crumbs, granulated sugar, and melted butter, mixing until well combined.
  • Press the mixture firmly and evenly into the bottom of the prepared spring form pan.
  • Bake for 10 minutes, then remove from the oven and set aside to cool.

FILLING
3 (8 ounce) blocks cream cheese, room temperature
1 cup sugar
3 tablespoons AP flour
1 cup sour cream (full fat)
1 tablespoon PURE vanilla extract
4 LARGE eggs, room temperature

  • In a large mixing bowl, beat the cream cheese and sugar together until smooth and creamy.
  • Add the flour, sour cream, and vanilla, mixing until well combined.
  • Add the eggs, one at a time, mixing on low speed after each addition just until combined.
  • Pour the cheesecake batter over the cooled crust and spread it evenly.
  • Bake at 325° 50-60 minutes, or until the center is set and the edges are slightly puffed.
  • Turn off the oven and leave in the oven with the door slightly open for 1 hour.
  • Remove the cheesecake from the oven and allow it to cool to room temperature.
  • Refrigerate for at least 4 hours or overnight.

PASTRY CREAM
2 cups whole milk
1/2 cup sugar
2 tablespoons cornstarch
2 tablespoons AP flour
4 LARGE egg yolks
2 tablespoons unsalted butter
1-2 teaspoons PURE vanilla extract

  • In a medium saucepan, heat the whole milk until just simmering.
  • In a separate bowl, whisk together the sugar, cornstarch and flour.
  • Add the egg yolks and whisk until smooth.
  • Slowly pour the hot milk into the egg mixture, whisking constantly to prevent curdling.
  • Return the mixture to the saucepan and cook over medium heat, whisking constantly, until it thickens and comes to a boil.
  • Remove from heat and stir in the unsalted butter and vanilla extract until smooth.
  • Transfer the pastry cream to a bowl, cover with plastic wrap pressing it directly onto the surface to prevent a skin from forming and refrigerate until completely chilled.

GANACHE
8 ounces semi-sweet chocolate, chopped
1 cup heavy whipping cream

  • Place the chocolate in a heatproof bowl.
  • In a small saucepan, heat the heavy whipping cream until it just begins to simmer.
  • Pour the hot cream over the chocolate.
  • Let sit for 2-3 minutes, then stir until smooth and glossy.

ASSEMBLY

  • Spread the chilled pastry cream over the top of the chilled cheesecake.
  • Pour the chocolate ganache over the pastry cream, spreading it evenly.
  • Refrigerate AT LEAST 1 hour before serving to allow the layers to set.

COOKING THURSDAY ~ BAKERY STYLE RAISIN BRAN MUFFINS ~ BLOG 365.176C

Years ago when I had a very long daily commute I would often stop at a Coffee Bean & Tea Leaf mid trip for a coffee and bran muffin. They had the most amazing bran muffins and I have spent years trying to get this recipe just right and have finally done it!! They are moist and chewy with bursts of juiciness from the plump raisins.

BAKERY STYLE HONEY RAISIN BRAN MUFFINS Yields 12 muffins

HONEY GLAZE
5 tablespoons packed brown sugar
5 tablespoons butter, melted
2 tablespoons QUALITY honey
2 teaspoons water
pinch kosher salt

  • Whisk together granulated sugar, brown sugar, honey, melted butter, water and pinch of salt. Set aside.

MUFFINS
1 cup AP flour
1 cup oat bran or wheat bran, they are interchangeable, but I prefer oat bran
1 teaspoon baking soda
½ teaspoon baking powder
¼ teaspoon kosher salt
⅓ cup packed brown sugar
¼ cup QUALITY honey
2 tablespoons molasses unsulphured
1 cup golden rum soaked raisins
¼ cup avocado oil
1 LARGE egg, room temperature
¼ cup water
2 tablespoons heavy cream
1 ½ – 3 teaspoons orange zest

  • Preheat your oven to 350°.
  • Spray muffin tin well with Baker’s Joy.
In a separate bowl whisk together flour, bran, salt, baking powder, and baking soda until combined. Set aside. 
In another bowl mix together brown sugar, honey, molasses and oil until smooth.
  • Add egg, water, heavy cream and orange zest.
  • Slowly add your dry ingredients with a mixer on low speed until mixed.
  • Fold in raisins

ASSEMBLY

  • Stir glaze.
  • Add 2/3 of a tablespoon of glaze into bottom of each muffin cup, spreading it around and up the sides, this will ensure that distribution of the glaze is even and gets all over that muffin!
  • Fill muffin cups 2/3 full of batter. DO NOT OVER FILL!
  • Place muffin tin on baking sheet in case of overflow.
  • Brush tops with any remaining glaze.
  • Bake 20 minutes until toothpick inserted comes out clean or with a few moist crumbs.
  • Lay a parchment paper over your cooling rack.
  • Immediately invert muffin tin onto parchment paper to release the muffins.


BAKERY STYLE LEMON POPPY SEED MUFFINS ~ BLOG 365.176B

BAKERY STYLE LEMON POPPY SEED MUFFINS Yields 12 muffins

MUFFINS
3 cups AP flour
1 cup sugar
2 tablespoons poppy seeds
1 tablespoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 1/2 cup plain whole milk yogurt
Juice of 1 LARGE lemon
1 1/2 tablespoon grated lemon zest
2 LARGE eggs
8 tablespoons unsalted butter, melted and cooled

  • Adjust oven rack to middle position and heat oven to 375°.
  • Grease muffin tin or Lin with papers.
  • Whisk flour, sugar, poppy seeds, baking powder, baking soda, and salt together in a large bowl.
  • In another bowl, whisk together the yogurt, lemon zest, and eggs until smooth.
  • Gently fold yogurt mixture into flour mixture JUST until combined.
  • Fold in melted butter. DO NOT OVER MIX – if you do muffins will be dense.
  • Divide batter evenly among prepared muffin cups.
  • Bake 20-25 minutes until golden brown and toothpick inserted in the center comes out clean, rotating muffin tin halfway through baking.

GLAZE
1/4 cup sugar
1/4 cup FRESH lemon juice
coarse sugar for sprinkling, optional

  • While muffins are baking, simmer sugar and lemon juice together 3-5 minutes in a small saucepan over medium heat until it turns into a light syrup.
  • Remove muffin tin to a wire rack.
  • Brush with lemon syrup.
  • Sprinkle with coarse sugar.
  • Let muffins cool in tin for 5 minutes, then transfer to a wire rack and let cool for another 10 minutes before serving.