Category: DESSERTS

MOCHA RUM TRUFFLES ~ BLOG 366.142

MOCHA RUM TRUFFLES (makes 5 dozen 1 inch candies)
2 cups semi-sweet chocolate chips (see notes)
1/2 cup butter, softened
4 egg yolks
2 tablespoons rum (see notes)
2 teaspoons QUALITY instant coffee
Powdered sugar for rolling
optional FINELY chopped nuts, dehydrated fruits or coconut

  • In a double boiler melt chocolate until smooth.
  • Remove from heat, but keep chocolate bowl over the hot water.
  • Add butter and egg yolks, beating with whisk until smooth.
  • Add coconut and/or nuts if using.
  • In a separate bowl whisk together the rum and instant coffee.
  • Add chocolate mixture to rum mixture, stirring until smooth.
  • Add to an ice bath and chill 20-25 minutes until fudge like in consistency (it will be quite thick), but yet smooth and creamy.
  • At this point you can either roll it into balls and then roll the balls in the powdered sugar OR you can fill a decorative tipped piping bag with the fudge and pipe into decorative rosettes and then sprinkle with powdered sugar.
  • Let candies stand an hour before serving.

NOTES:

  • Using all semi-sweet chips makes a deep and rich truffle. If you’d like something a bit lighter try using milk chocolate chips or a half and half combination of chips.
  • You can change up the flavor with flavored rums. I like using Malibu which gives you a nice hint of coconut. You can also add some FINELY chopped coconut in the chocolate mixture for some added texture.

CAJUN CAKE ~ BLOG 366.138

Cajun Cake AKA dump cake, which is a rather unattractive description for such a delicious, yet SUPER easy, cake.  

This version is an adaptation from an old cookbook, Cajun Cooking. The flavor has been pumped up by substituting some brown sugar for some of the granulated, as well as adding both PURE vanilla and a pinch of salt, which helps OOMPH up the flavor. The icing recipe has been doubled also.
CAJUN CAKE
2 cups flour
1 cup sugar
1/2 cup brown sugar
2 teaspoons baking soda
1/4 teaspoon salt
16 ounce crushed pineapple with juice
2 LARGE eggs

  • Preheat oven to 350°.
  • Spray an 11×7 baking dish and set aside.
  • Place all ingredients in a large bowl and mix well. 
  • Pour into prepared pan.
  • Bake for 30 minutes.
  • While cake bakes, prepare Coconut Pecan Icing.

COCONUT PECAN ICING
12 ounce can evaporated milk
2 sticks unsalted butter
1 1/2 cups granulated sugar
2 cups packed shredded, sweetened coconut
1 cup toasted chopped pecans
1 teaspoon PURE vanilla
1/4 teaspoon salt

  • Bring evaporated milk, butter and sugar to a boil, reduce heat and cook at a SLOW boil for 10 minutes.
  • Remove from heat. Stir in coconut, pecans, vanilla and salt.
  • Pour hot icing over warm cake; allow cake to cool to room temperature before serving.

MARGARITA BALLS ~ BLOG 366.121

What goes good with Tacos? Margaritas of course 😀

MARGARITA BALLS

12 ounces vanilla wafers, crushed
1/2 pound ground almonds
4 ounces white chocolate
1/4 cup QUALITY tequila
1/4 cup QUALITY orange marmalade
2 tablespoons light corn syrup
1 + cup powdered sugar

  • Mix together the vanilla wafers and the ground almonds.
  • Melt white chocolate in the microwave in 30 second increments until smooth.
  • In a small blender process tequila, orange marmalade and light corn syrup until smooth.
  • Stir in crumb mixture and chocolate until well blended.
  • Using gloved hands, shape into 1 inch balls.
  • Coat with sugar and store in an airtight container in the refrigerator.

BANANA PUDDING CHEESECAKE ~ BLOG 366.117

BANANA PUDDING CHEESECAKE

There is a series of books by Jana DeLeon called the Miss Fortune series. Personally, I’m on book #26, but in each book of the series there is a comedic banana pudding race between the Catholics and the Baptists when church lets out each Sunday. I’d had banana pudding before reading the series, but hadn’t had the desire to perfect it before this recipe. Banana pudding makes my heart sing as it is a perfect dessert that speaks to just about everyone no matter the venue you’re serving it in.

Cheesecake is traditionally round like many cakes and pies, but I HATE the shape and use my square spring form pan to make it easier to cut and serve.

FILLING
8 ounces cream cheese, softened
1/3 cup granulated sugar
1 cup heavy cream
1 teaspoon PURE vanilla extract

  • In a large bowl beat cream cheese until fluffy and completely smooth with NO clumps.
    Add sugar and beat until combined.
    Add heavy cream and vanilla and beat until medium-stiff peaks form. Set aside.

3.4 ounce package instant banana pudding mix
1 cup whole milk

  • In a medium bowl, whisk together pudding mix and milk.
  • Let pudding stand for 3 minutes in the fridge until thickened.
  • Fold into cheesecake mixture until combined.

1 prepared graham cracker crust
3 bananas, sliced, plus more slices for garnish
30 Nilla Wafers

  • Pour half the filling into graham cracker crust.
  • Add a single layer of thick sliced bananas.
  • Top with about 20 Nilla Wafers in a single layer.
  • Pour remaining cheesecake mixture over top and smooth top.
  • Refrigerate until cheesecake is firm, at least 6 hours and up to overnight. (If the cheesecake stills feels too soft to slice, transfer to the freezer for up to 1 hour.)

Whipped topping, for garnish (homemade or store bought)
Crushed Nilla Wafers, for garnish

  • Before serving, top with dollops of whipped topping around the border of the cheesecake.
  • Top each dollop with a banana slice and Nilla wafer.
  • Garnish the whole cheesecake with crushed Nilla Wafers.

CHOCOLATE ANCHO CHILE CUPCAKES with ANCHO CHILE CREAM CHEESE FROSTING ~ BLOG 366.116

A friend and I are making the Cinco de Mayo dinner for the Eagles auxiliary on May 3rd and I have been experimenting with recipes for the dessert. These are dark chocolate cupcakes with a serious bite and are topped with a chili cream cheese frosting that has another back up bite.

CHOCOLATE ANCHO CHILE CUPCAKES with ANCHO CHILE CREAM CHEESE FROSTING yield 18-24 cupcakes

CUPCAKES
1 box devil’s food chocolate cake mix
1 ½ – 2 teaspoons ground ancho chile pepper
¼ teaspoon cayenne pepper
½ teaspoon QUALITY cinnamon
1 ¼ cups water
⅓ cup vegetable oil
3 LARGE eggs

  • Preheat oven to 350°.
  • Line 24 muffin cups with paper liners.
  • Whisk together the cake mix, ground ancho chile, cayenne pepper and cinnamon.
  • Beat in water, oil and eggs with an electric mixer on medium speed for 2 minutes.
  • Spoon batter into the prepared muffin cups, filling them 2/3 full.
  • Bake 18-22 minutes until a toothpick inserted into the center of a cupcake comes out clean.
  • Cool completely before frosting.


FROSTING
1 teaspoon ground ancho chile pepper
⅛ – ¼ teaspoon cayenne pepper
½ teaspoon QUALITY ground cinnamon
1 small, dried red chili, chopped after seeds removed (optional – if you dare)
4 cups powdered sugar
8 ounces cream cheese, softened
½ cup butter, softened
½ teaspoon clear PURE vanilla extract, or to taste
24 small dried red chiles (optional)


  • Sift together the ground ancho chile, cayenne pepper and cinnamon with the powdered sugar in a large bowl.
  • Beat in softened cream cheese and butter with an electric mixer on medium speed until smooth.
  • Add vanilla extract.
  • Spread frosting onto cooled cupcakes in attractive swirls.
  • Poke a small dried chile, stem-side up, into frosting as a garnish if desired.

APPLE CHERRY SLAB PIE ~ BLOG 366.109

APPLE CHERRY SLAB PIE
2 1/2 pounds Granny Smith apples, peeled, cored and thinly sliced
2/3 cup dried cherry pieces or crasins
2/3 cup sugar
1/4 cup AP flour
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
2 sheets puff pastry, thawed
1 tablespoon milk

  • Preheat oven 375°.
  • Lightly grease 15 x 10 baking sheet.
  • In a large bowl toss apple slices with flour, sugar, cinnamon and nutmeg.
  • Unfold one sheet of the puff pastry, roll and stretch to fit pan.
  • Spread filling over pastry to within and inch of the edge.
  • Unfold the second sheet of puff pastry, rolling and stretching over the top.
  • Moisten the edges of the bottom sheet with the milk and gently press edges together, sealing the pastry.
  • Slit several air vents in the top crust.
  • Brush the top with the remaining milk and sprinkle with sanding sugar.
  • Bake 50-60 minutes until filling is bubbly and pastry is puffed, golden and is flaky.

GLAZE
1 cup powdered sugar
1/2 teaspoon PURE vanilla
4 tablespoons milk
1/4 cup ground walnuts, for sprinkling

  • Whisk together the powdered sugar, vanilla and milk to desired consistency for drizzling.
  • Drizzle over warm pie and then cool completely before slicing.

NOTE: substituting lemon juice for the milk in the glaze makes a nice tangy bite.

LEMON BLUEBERRY COFFEE CAKE ~ BLOG 366.95

Whether you need a brunch or potluck dish, this streusel topped Lemon Blueberry Coffee Cake is the perfect choice!

LEMON BLUEBERRY COFFEE CAKE

  • Preheat oven to 350°.
  • Spray a 10″ Springform pan with non-stick spray.

STREUSEL TOPPING
½ cup butter, melted
1 ½ cups AP flour
¾ cup packed brown sugar
1 teaspoon PURE vanilla

  • In a medium bowl, combine melted butter, flour, sugar and vanilla until crumbly. Set aside.

CAKE
¼ cup melted butter
¼ cup canola oil
1 cup granulated sugar
2 LARGE eggs
1 teaspoon PURE vanilla
1 cup vanilla bean yogurt or sour cream
Juice of 1 LARGE lemon
2 tablespoons lemon zest
2 cups AP flour
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
2 cups fresh or frozen small wild blueberries (see note)

  • In a large bowl, whisk together butter, oil and sugar for 2-3 minutes.
  • Add the eggs, vanilla, yogurt, lemon juice and zest and whisk until combined.
  • Add flour, baking powder, baking soda and salt and stir just until combined.
  • Stir in blueberries and set aside.

FILLING optional
8 ounces cream cheese
¼ cup granulated sugar
1 LARGE egg
zest from one lemon

  • With an electric mixer, beat cream cheese, sugar, egg and lemon zest until smooth.

GLAZE optional
¾ cup powdered sugar
1 tablespoon lemon juice

  • Whisk together powdered sugar and lemon juice

ASSEMBLY

  • Spread ½ of the cake batter into the bottom of the prepared pan.
  • Spread cream cheese filling in the center, staying away from the edge of the pan as much as possible.

  • Top with remaining cake batter and spread to cover as much of the cream cheese filling as possible.

  • Sprinkle the crumb topping over top.

  • Bake at 350 for 60-70 minutes, or until center is set and DOES NOT jiggle when moved. You don’t want an unbaked center! and it could take up to 80 minutes.
  • Let cake cool to room temperature before drizzling the glaze over top.
  • Serve.

NOTES 

  • Frozen blueberries will release more moisture as they bake, so you may want to reduce the oil to 2 tablespoons if using frozen berries.
  • Both the cheesecake filling and the glaze are optional – just depends on how much sweetness and decadence you want for the occasion.

MAGIC KINGDOM COOKIES ~ BLOG 366.86

I collect old recipe boxes full of old recipes. One of my more recent boxes had a recipe in it for “Disneyland 40th Anniversary Cookies”. Disneyland’s 40th anniversary would have been July 17, 1995. The recipe card had so many notations on it that it was really difficult to decipher. I did a bit of research, but didn’t find a specific recipe for a 40th anniversary cookie. I did the best I could, but ultimately made my own recipe out of the notes, hence the new name. These cookies have become our new family favorites!

MAGIC KINGDOM COOKIES makes 5 dozen
2 1/2 cups AP flour
1 1/2 teaspoons baking powder
1 cup sugar
1 cup packed brown sugar
2 LARGE eggs
1 teaspoon PURE vanilla extract
1 cup butter, melted and cooled
1 cup peanut butter
1 cup quick oats
1 cup ground walnuts
1 cup shredded coconut
1 1/2 cups semi-sweet chocolate chips
1 cup raisins *see note*

  • Sift together the flour and baking soda. Set aside.
  • Cream together the butter, peanut butter, sugar, brown sugar, eggs and vanilla until creamy.
  • Add walnuts, coconut and flour mixture alternately until all incorporated.
  • Fold in chocolate chips and Craisins until well blended.
  • Chill mixture 30 minutes.
  • Preheat oven to 350.
  • Scoop cookies with 1 inch scoop onto parchment lined cookie sheets.
  • Bake 15 minutes.
  • Cool on cookie sheets 10 minutes before moving to wax paper to cool completely.

NOTE: I was out out regular raisin so I used Craisins the first time and then golden raisin the next time. The golden raisins are my favorite.

COWBOY BREAD aka CINNAMON COFFEE CAKE ~ BLOG 366.82

COWBOY BREAD
CAKE
2 1/2 cups AP flour
2 1/2 cups PACKED brown sugar
2 1/2 teaspoons QUALITY cinnamon
1/2 teaspoon FRESH ground nutmeg
1/2 teaspoon baking soda
1/2 teaspoon salt
6 tablespoons COLD butter, diced
1 cup buttermilk
2 LARGE eggs, lightly beaten

  • Preheat oven to 375°.
  • Grease and flour 13×9 inch baking dish.
  • Sift together the flour, sugar, cinnamon, nutmeg, baking soda and salt into a large bowl.
  • Cut in butter pieces until mixture is similar to wet sand.
  • Remove 1/2 cup of the mixture into a separate bowl.

TOPPING
1/4 cup packed brown sugar
2 tablespoons COLD unsalted butter, diced

  • Add sugar and butter to the 1/2 cup reserved cake mixture, combining well.
  • Set aside.

ASSEMBLY

  • Whisk buttermilk and eggs into the cake mixture until smooth.
  • Pour mixture into prepared baking dish.
  • Sprinkle topping evenly over top.
  • Bake 25-30 minutes until toothpick comes out clean.
  • Cool on wire rack 30 minutes before cutting.

LEMON PUDDING BUNDT CAKE ~ BLOG 366.74

It’s not often I use a package mix of anything, but my friend gave me this recipe to make for her dinner night at the Eagles and I followed it to the letter. I actually recommend you do the same thing. 😀 It has a airy tender crumb that is FULL of intense flavor. I’ve since changed it up a bit and also made it strawberry by using a strawberry cake mix and vanilla pudding. The possible combinations are based on your imagination with cake and instant pudding flavors 😀

I’ve also adapted it to a scratch version that uses freeze dried fruit to make it mango or raspberry using a white cake mix.

LEMON PUDDING BUNDT CAKE
CAKE
1 package lemon cake mix
1 small (3.4 ounce) package instant lemon pudding mix
2/3 cup lemon juice
1/2 cup neutral oil
1 teaspoon lemon zest
4 LARGE eggs

  • Preheat oven to 350°.
  • Generously butter (NOT non stick spray) a bundt pan.
  • In a large bowl whisk together the cake mix and pudding mix.
  • Add oil, lemon zest, lemon juice and eggs, whisking to combine well.
  • Pour into prepared pan.
  • Bake 35-40 minutes until a toothpick comes out clean.
  • Cool 15 minutes in pan.
  • Invert onto cooling rack to cool completely.

GLAZE
2 cups powdered sugar
1/4 cup lemon juice
1/2 teaspoon PURE vanilla extract

  • Whisk together the powdered sugar, lemon juice and vanilla.
  • Drizzle over cooled cake and let glaze harden 10 minutes or so before serving.
  • Transfer to serving platter and serve with FRESH blueberries or berry of choice 😀

NOTE: Flavors can be altered by using 1/4 cup freeze dried fruit with a white cake mix and vanilla flavored pudding mix.

OATMEAL CREAM PIES ~ BLOG 366.51

OATMEAL CREAM PIES
Soft and chewy oatmeal cookies sandwiched together with a delicious orange vanilla buttercream to create the perfect dessert.

COOKIES
1 cup unsalted butter, softened
3/4 cup PACKED light brown sugar
1/2 cup granulated sugar
2 LARGE eggs
1 teaspoon PURE vanilla extract
1 1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon QUALITY ground cinnamon
1/2 teaspoon salt
3 cups quick or old fashioned oatmeal

  • Preheat oven to 350°.
  • Line cookie sheets with parchment paper.
  • Cream together butter and sugars 3 minutes until light and fluffy.
  • Add in eggs and vanilla, mixing until well combined.
  • Whisk together the flour, baking soda, cinnamon and salt.
  • Slowly add the flour mixture to the wet ingredients, mixing until JUST combined.
  • Add in oats and mix until incorporated.
  • Use a large cookie scoop (about 3 tablespoons) to drop dough onto prepared cookie sheets.
  • Bake in preheated oven for 13-15 minutes or until golden brown, turning baking trays half way through.
  • Allow cookies to sit on cookie sheets for about 5 minutes before removing them to a wire rack to cool completely before filling.

CREAM FILLING
3/4 cup unsalted butter, softened
2 1/2 cups confectioners’ sugar, sifted
1 teaspoon orange extract
1/2 teaspoon PURE vanilla extract
1 tablespoon WHOLE milk

  • Beat butter on medium-high speed for about 5 minutes until light and fluffy.
  • Turn the speed down to low and gradually add in the powdered sugar. Continue mixing on low speed until the powdered sugar is completely incorporated.
  • Add in vanilla extract and milk and mix until well combined.
  • Turn mixer back up to medium-high speed and beat the mixture for an additional 3-5 minutes. If needed, add in a little more cream 1 teaspoon at a time until you reach the desired consistency.

ASSEMBLY

To assemble the cookies, pipe or spread the cream filling on the flat side of half of the cookies and put the remaining cookies on top.

NOTE: To makes small cookies, use a medium cookie scoop (about 1.5 tablespoons) of dough per cookie and bake for 10-12 minutes.

GLUTEN FREE VANILLA CUPCAKES ~ BLOG 366.39

I have a friend with Celiac’s disease so I make quite a few things gluten free when she is involved. She always let’s not get crazy, just gluten free. 😀

GLUTEN FREE VANILLA CUPCAKES
1/2 cup + 2 tablespoons coconut flour
1/2 teaspoon sea salt
1/4 teaspoon baking soda
4 LARGE eggs
1/3 cup avocado oil
1/3 cup QUALITY honey or 1/2 cup agave nectar
1 tablespoon PURE vanilla extract

  • Preheat oven to 350°.
  • Line muffin tins with liners or grease well and then flour.
  • In a large bowl whisk together the flour, salt and baking soda.
  • In a separate bowl whisk together the eggs, oil, honey or nectar and vanilla extract.
  • Blend the wet ingredients into the dry ingredients with a mixer until well blended and thoroughly combined.
  • Add 1/4 cup of batter to each muffin cup.
  • Bake 18-22 minutes until cooked through until toothpick comes out clean.
  • Let cool in pan 1 hour before frosting.

CREAM CHEESE FROSTING
3/4 cup heavy cream
8 ounces cream cheese, softened to room temperature
1/4 cup agave nectar

  • In a mixing bowl, whip cream until stiff peaks form.
  • In a separate bowl, whip together the cream cheese and agave nectar until smooth.
  • Gently fold whipped cream into the cream cheese mixture with a spatula.

NOTE: Add 1/4 cup cocoa for a chocolate version.