Category: DESSERTS

APPLE CARAMEL CHEESECAKE

APPLE CARAMEL CHEESECAKE

CRUST
2 cups crushed gingersnap and vanilla wafer crumbs*
1/2 cup butter, melted
1/2 cup Fisher’s Cinnamon Pecans
11 ounce bag Kraft caramels
1/2 cup milk

  • Preheat oven to 375 degrees.
  • Combine cookie crumbs, melted butter and the pecans.
  • Press firmly into the bottom and up the sides of a 9 inch springform pan.
  • Using a double boiler whisk together the milk and caramels until smooth.
  • Pour half of the caramel mixture over the crust, refrigerating the rest for later.
  • Refrigerate crust while making the filling.

FILLING
(2) 8 ounce packages cream cheese, softened at room temperature
2/3 cup extra fine sugar
4 large eggs
1 teaspoon PURE vanilla
2 large Honey Crisp apples, peeled, cored and sliced thin

  • In a large mixing bowl cream the cream cheese until smooth.
  • Gradually add sugar until well incorporated.
  • Add eggs, one at a time, blending until VERY smooth.
  • Blend in vanilla.
  • Spread mixture evenly over prepared crust.
  • Arrange apple slices evenly over cream cheese mixture.
  • Bake on enter rack for 50-60 minutes until set (center should be only be SLIGHTLY jiggly.
  • Remove from oven and cool 20 minutes.

TOPPING
1 cup sour cream
2 tablespoons extra fine sugar
1 teaspoon PURE vanilla

  • Increase oven temperature to 475 degrees.
  • Whisk together sour cream, sugar and vanilla until smooth.
  • Spread evenly over cheesecake.
  • Bake 5 minutes.
  • Remove from oven and cool 30 minutes.
  • Chill at least 3 hours (I do 8-10 hours).

GARNISH
1 Hershey’s milk chocolate ball
1 square unsweetened baking chocolate
1/2 cup Fisher’s Cinnamon Pecans

  • Grate chocolates together.

TO SERVE

  • Microwave reserve caramel sauce 15 seconds.
  • Pour a small amount over each slice and then sprinkle with chocolate gratings and reserved pecans.

*If you prefer the original recipe called for graham cracker crumbs

CHEESECAKE EGG ROLLS

CHEESECAKE EGG ROLLS
12 egg roll wrappers
(2) 8 ounce cream cheese, softened at room temperature
1 cup sugar
1 teaspoon PURE vanilla extract
Cinnamon Sugar
Caramel  Sauce

  • Preheat oven to 425 degrees.
  • Spray baking sheet with non-stick spray.
  • Cream together the cream cheese, sugar and vanilla.
  • Wet the edges of an egg roll wrapper.
  • Place about 2 tablespoons of cream cheese mixture towards one edge and then fold end over end to make pockets. Fold tightly and make sure ALL edges are sealed well.
  • Place pockets on your prepared baking sheet.
  • Lightly spray the tops with your non stick spray and immediately sprinkle with cinnamon sugar.
  • Bake for 10 minutes or until golden brown and crisp.
  • Remove from oven and let cool slightly before serving.
  • Serve warm drizzled with Caramel  Sauce.

MOLASSES KRINKLES

MOLASSES KRINKLES
2 cups + 4 tablespoons cake flour
1/2 teaspoon baking soda
1/2 teaspoon sea salt
1 cup golden raisins
1 teaspoon ground ginger
1/2 cup unsalted butter
1 teaspoon ground cinnamon
1/2 teaspoon ground allspice
3/4 cup packed dark brown sugar
1/2 cup molasses
2 JUMBO eggs

  • Whisk together the flour, baking soda and salt. Set aside.
  • Process raisins in a small food processor until only small pieces remain. Transfer to a large bowl.
  • In a small sauce pan melt butter over medium high heat until brown, about 8-10 minutes.
  • Add cinnamon, ginger and allspice.
  • Pour butter mixture over raisins until well blended.  Let cool completely.
  • When cool add brown sugar, molasses and eggs one at a time into butter mixture until well blended.
  • Fold in flour mixture.
  • Cover with saran and chill for at least 2 hours. 
  • Preheat oven to 350 degrees.
  • Line baking sheets with parchment paper.
  • Divide dough into 4 pieces.
  • Roll each piece into a log on a lightly floured board. 
  • Bake until edges are set and centers are still soft – about 15-20 minutes.
  • Let logs cool 5 minutes on pan and then transfer to cooling racks.

3/4 cup powdered sugar
1 1/2 tablespoons orange juice

  • Whisk together until smooth.
  • Drizzle over cool logs and let set.
  • Cut logs into bars.

SUNNY DAY BARS

I added sprinkles for the holiday and a little food coloring for a festive coloring.

SUNNY DAY (LEMON OATMEAL) BARS
1 1/4 cups all purpose flour
3/4 cups quick cooking oats
2/3 cup sugar
1 cup butter, softened
1/2 cup milk
1 egg
1 teaspoon baking soda
1/2 teaspoon salt
1 tablespoon grated lemon peel
1 teaspoon vanilla

  •  Preheat oven to 375 degrees.
  • In a large mixer bowl, combine all bar ingredients, beating at low speed until well blended.
  • Spread into an un-greased 13×9 pan.
  • Bake 15-20 minutes or until tester comes out clean.

GLAZE
1 1/2 cup powdered sugar
3 tablespoons fresh lemon juice
1 tablespoon grated lemon zest

  • Combine all ingredients, stirring until smooth.
  • With the cake tester poke a dozen or so small holes in the cake so the glaze will ooze in.
  • Pour glaze over warm bars.
  • Cool completely.

LAST MINUTE GIFT IDEAS – BLOGMAS 2014 – DAY 20

I’m a Virgo and as such tend to make lists and be over-prepared. So, the only last minute gifts I tend to need are a couple extras for those surprises that come up like a surprise gift from a neighbor.

A few of the “things” I keep on hand (with a festive ribbon already tied to them) for those occasions are:

  • Dutch Brothers coffee gift cards
  • Homemade applesauce
  • Homemade jam
  • And closer to the actual day a plate full of homemade goodies

Here are a couple of recipes I made yesterday that are great to have around and NEVER EVER go to waste.

CARAMEL BUTTERSCOTCH FUDGE
1 1/4 cup milk chocolate chips
1 1/4 cup butterscotch chips
1/2 cup Kraft caramel bits
1 can Eagle-Brand sweetened condensed milk
1/3 cup Fisher’s Cinnamon Pecans

  • Line a 9×9 pan with heavy duty foil leaving enough foil overhanging the edges to use as handle to lift the foil out of the pan after the fudge has set.
  • Using a double boiler over medium heat melt the chips, caramel bits and condensed milk together until smooth.
  • Immediately pour into the foil lined pan.
  • Top with pecans using a piece of wax paper to press the pecans slightly into the fudge.

CHOCOLATE PEANUT BUTTER FUDGE
1 cup semi-sweet chocolate chips
1 cup peanut butter chips
1 cup milk chocolate chips
1 can Eagle-Brand sweetened condensed milk
1/3 cup Crushed Honey Roasted Peanuts

  • Line a 9×9 pan with heavy duty foil leaving enough foil overhanging the edges to use as handle to lift the foil out of the pan after the fudge has set.
  • Using a double boiler over medium heat melt the chips and condensed milk together until smooth.
  • Immediately pour into the foil lined pan.
  • Top with peanut pieces using a piece of wax paper to press the pecans slightly into the fudge.

FAVORITE FAMILY RECIPES – BLOGMAS – DAY 10

I’ve been looking forward to this day! I have many many recipes, but these are the closest to my heart. Grab a cup of my SIL’s homemade hot chocolate and homemade marshmallows and join me while we chat.

My great aunt who I only got to see a couple times a year used to make these every year special for me.  My cousins and I would wait out on the front steps for her arrive just to see them, the wreaths that is. She always made them soooooooooo pretty and perfect!  Aunt Louise was just plain crazy it seemed to me.  I can’t pinpoint any one thing that made me think that, but as the years wore she continually proved it.  Let’s just say if the made a movie of her life, Shirley MacLaine would play her part.  Aunt Louise reminds me of Shirley’s character Ouiser Boudreaux in Steel Magnolias.

HOLIDAY WREATHS
(these are better when they are made a few days ahead)
30 large marshmallows (or 1 jar marshmallow cream)
1/2 cup butter
1 teaspoon vanilla
2 teaspoon green food color
3 1/2 cups cornflakes
Red Hots

  • Combine marshmallows, butter, vanilla and food color in top of double boiler. Heat and stir frequently until well blended.
  • Gradually stir in cornflakes until well blended.
  • Drop onto wax paper and arrange into wreath shapes. I plop them onto the wax paper and then push out from the center to form the wreaths.
  • Decorate with red hots.
  • Let cool.
  • If your house is warm – chill in refrigerator until set.

Many Christmases ago I stood in my childhood kitchen watching my dad prepare the stuffing for dinner.  Daddy never stuffed the Turkey, but instead made the “stuffing” like a big casserole.  The stuffing was always my favorite part topped with daddy’s giblet gravy – YUMMY.  I can taste it like it was always those years ago again.

Several years ago my brother asked me to try and reproduce the recipe as a scratch recipe and VOILA’, I did it! This wasn’t easy since daddy started with a box of Mrs. Cubbinson’s cornbread dressing cubes and then started winging it from there.


OATNUT SOURDOUGH HERB DRESSING
10 slices Brownberry or Oroweat OATNUT bread, cut into bite size chunks
1/2 loaf sourdough French bread, cut into bite size chunks
1 large sweet onion, chopped fine
1 small bunch celery (leaves and all), chopped fine
1/2 bag baby carrots, chopped fine
1 box mushrooms, chopped fine
1 tablespoon sea salt
1 tablespoon white pepper
2 sticks unsalted butter
4 cups hot water
2 tablespoons Better than Bouillon Chicken base
2 tablespoons Buttery Herb & Garlic Mix (I believe McCormick makes it)
4 teaspoons minced garlic, Jar

  • Cut bread into bite sized chunks and spread out in a thin layer over cookie sheets.
  • Bake at 200 degrees for 3-4 hours until pieces are actually hard.
  • Chop all the vegetables.
  • In a large cast iron pan melt 1/4 cup of the butter.
  • Add the onions and saute until translucent. The add the celery and carrots and continue sauteing until crisp tender. Add the garlic last as it will burn first.
  • Whisk together the water, better than bouillon chicken base and all of the seasonings.
  • Add the melted butter.
  • In a large pan toss the bread slices together.
  • Add the sauteed vegetables and toss again.
  • Add the liquid mixture and toss again until well absorbed.
  • Fold entire mixture into at least a 9×13 baking dish.
  • Bake uncovered 1 hour.
  • At this point I use a small portion for our dinner that night and freeze the rest.
  • When it’s time to cook it again, I defrost it, put it back in the same baking dish and bake it again, but this time covered with foil until the last 15 minutes so it doesn’t dry out. We like it crisp on top so I remove the foil the last 15 minutes.

Now there is much debate over Gran’s cranberry salad recipe, but one thing was for sure she’d have to make a double batch, one for my mom and aunt and another for everyone else.  Now while I usually helped prepare the above recipe, I hated it!! One year she even decided the grapes needed to be peeled – need I say more?

I much prefer the recipe below.  Shhhh, don’t tell anyone, but I’ve already eaten a whole batch by myself.  In my defense it was while I wasn’t feeling good and had a sore throat.

HOLIDAY SALAD
1 package (3 ounces) cherry Jell-o
1 package (3 ounces) black cherry Jell-o
1 1/2 cups boiling water
1 can (14 ounces) whole berry cranberry sauce
1 can (20 ounces) crushed pineapple, undrained
2 cups seedless green grapes, quartered
chopped pecans (optional)

  • Dissolve the jell-o in the boiling water in a large bowl.
  • Fold in the pineapple and cranberry sauce.
  • Refrigerate for 30 minutes.
  • Fold in grapes and pecans if desired. 
  • Refrigerate until firm.

Now on to the REALLY yummy stuff!

    CHUNKY MONKEYS
    3 cups crushed pretzels
    1/2 cup sugar
    scant 1 cup butter, melted

    • Preheat oven to 325 degrees.
    • Line a 13×9 cake pan with heavy duty foil, leaving plenty on the edges to use as handles later.  This will make clean-up so much easier.
    • In a medium mixing bowl stir together the pretzels, sugar and melted butter until well blended.
    • Press the pretzel mixture evenly into the bottom of the cake pan.

    1/2 cup butter
    1/2 cup whipping cream
    1/4 cup packed brown sugar
    11 ounce package caramel baking bits (or 14 ounce vanilla caramels, unwrapped)
    2 cups honey roasted peanuts

    • In a medium saucepan melt butter over a medium heat.
    • Whisk in the whipping cream and brown sugar until sugar is dissolved.
    • Stir in caramel bits, stirring constantly until bits are melted and sauce is smooth.
    • Add in peanuts to coat well.
    • Immediately pour over pretzel layer, spreading evenly.

    1/2 cup semi-sweet chocolate chips
    1/2 cup milk chocolate chips
    1/2 cup peanut butter chips
    1/2 cup butterscotch chips
    3/4 cup Heath milk chocolate toffee bits

    • Scatter each of these over the caramel layer.
    • Bake 25-30 minutes or until edges are bubbling.
    • Cool in pan on a wire rack.
    • Lift foil edges to remove bars from pan.
    • Cut into bars.
    • Layer between wax paper in an airtight container.  I store them in the fridge, but the can also be frozen for 3 months.

    BUTTERFINGER COOKIES
    Ritz crackers
    creamy peanut butter
    almond bark
    sprinkles

    • Spread peanut butter on ritz crackers and top with another cracker. 
    • Melt almond bark in the microwave. 
    • Dip each cookie in the almond bark and set onto wax paper to harden. 
    • If you’re using sprinkles do so before the almond bark hardens.

     A few more favorites are:

      BLACK FRIDAY THANKSGIVING WRAP UP with NEW RECIPES for GREEN BEAN CASSEROLE, CRANBERRY POMEGRANATE TANGERINE SAUCE, PUMPKIN PECAN BUTTER CAKE with CARAMEL SAUCE & CINNAMON PECANS

      As I mentioned before, I DO NOT shop Black Friday, unless it’s from the comfort of my desk chair talking to a computer.  Thanksgiving weekend for us is and always has been casual.  This year was no exception. With just 2 of us this year I bought a turkey breast only.  So my questions is, where does the rest of the turkey go?

      Our range is on the way out also – losing the heating elements one by one and the oven is now 75 degrees under temperature.  I didn’t want to take a chance so I started the turkey breast in the slow cooker and then used the oven to only brown the top.  Amazingly, it turned out PERFECT!  I see great turkey sandwiches tomorrow! And there are plenty of leftovers until the new range is installed next week.

      Our morning started out foggy and drizzly before turning to serious cold and rain.  I did manage to capture this Robin hanging out in the old garden bed.

      And the first opening bloom of the Christmas Cactus this season.

      99.9% of my recipes are made from scratch, but every now and then I do cheat a bit.  Part of Thanksgiving’s dessert, PUMPKIN PECAN BUTTER CAKE with CARAMEL SAUCE & CINNAMON PECAN was one of those small cheats and believe me I will cheat again, but next time I’ll add some fresh whipped cream.  MOST of the recipe is scratch ingredients, but it called for a Betty Crocker SuperMoist yellow cake mix.  Instead I used a SuperMoist BUTTER PECAN cake mix and it was FABULOUS!  I’ll give you the original recipe (which for the life of me I can’t remember where it came from – probably pinterest) with my changes in red.

      GREEN BEAN CASSEROLE
      3-15 ounce cans cut green beans, drained VERY WELL!
      2 1/2 tablespoons butter
      2 tablespoons Wondra
      1 1/4 cup whole milk
      3/4 cup heavy cream
      1/2 teaspoon each, paprika, sea salt and fresh ground black pepper
      1 teaspoon Savory Spice Shop Hidden Cove Lemon Garlic Blend
      1 teaspoon celery flakes
      2 tablespoons Riverhouse Parmesan Herb dressing **
      3 slices bacon, cooked and crumbled
      1 cup +/- French’s French fried onion rings

      • Over medium heat melt butter in saucepan.
      • Whisk in Wondra until golden.
      • Add milk and heavy cream gradually, bringing to a boil JUST SLIGHTLY!
      • Reduce heat and simmer, stirring continuously until sauce begins to thicken.
      • While still stirring add in paprika, salt, pepper, Lemon Garlic and celery flakes. When you reach your desired consistency set pan aside to cool slightly.
      • In a large mixing bowl toss the green beans with the Riverhouse Parmesan Herb dressing.
      • Pour sauce over beans and gently toss and coat.
      • Pour into a baking dish and top with crumbled bacon and fried onion rings.
      • Bake 20-30 minutes until heated through.

      **If you can’t find this brand, Litehouse Parmesan Caesar is a great substitute.

      CRANBERRY POMEGRANATE TANGERINE SAUCE
      1 bag cranberries
      1 cup pomegranate seeds

      1/2 cup fresh squeezed tangerine juice with pulp*
      1/2 cup pineapple juice*
      2 cups sugar
      ¼ teaspoon cinnamon
      1 teaspoon orange peel
      • Wash cranberries and drain in colander.
      • Mix tangerine juice, pineapple juice and sugar in saucepan until dissolved.
      • Add cinnamon and orange peel. Stir well.
      • Add the cranberries and pomegranate seeds simmering over medium high heat until bubbling, stirring often.
      • When the mixture begins to boil, reduce heat.
      • Cook uncovered or until all cranberries and pomegranate seeds have ’popped’.
      • Sauce will thicken as it cools.
      • Can be stored in the refrigerator for a week or frozen for future holidays.

      Yields: 2 cups
      *You can use ALL orange juice if you prefer

      ***I like to make a double batch at Thanksgiving and freeze half for Christmas.

      PUMPKIN PECAN BUTTER CAKE with CARAMEL SAUCE & CINNAMON PECANS
      CAKE BOTTOM 
      1 Betty Crocker SuperMoist yellow cake mix (Butter Pecan)
      8 tablespoons unsalted butter, melted and cooled slightly
      1 Egg

      • Preheat oven to 350 degrees.
      • Line the bottom of your 10 inch springform pan with parchment paper. I cut a square sheet and close it into the seam of the bottom with the latch and then trim into a circle. Lightly spray the pan with non-stick cooking spray.
      • NOTE: you can use a 9×13 cake pan, but coat it well with non-stick cooking spray. In a large mixing bowl combine the cake mix, melted butter and egg until well blended.Press batter into the bottom of your springform pan.

      FILLING 
      8 ounces softened cream cheese
      15 ounce can pumpkin
      8 tablespoons unsalted butter, melted and cooled slightly
      1 teaspoon PURE vanilla
      1/2 teaspoon orange peel 
      3 eggs
      2 cups powdered sugar
      2 teaspoons pumpkin pie spice
      Caramel sauce (recipe follows) 
      Candied pecans (I used Fisher’s Cinnamon Pecans) 
      Kraft Caramel Balls 
      Smucker’s Pineapple Sauce, slightly warmed (optional)

      • In a large mixing bowl beat together the cream cheese and pumpkin until smooth.
      • Add melted butter, vanilla and eggs, beating until well combined.
      • Fold in powdered sugar, orange peel and pumpkin pie spice until just mixed.
      • Pour batter over cake base and smooth even.
      • Bake 60-75 minutes until cake is set and top is only slightly wobbly (similar to a cheesecake consistency).
      • COOL COMPLETELY on a wire rack BEFORE removing the pan.
      • Serve sliced with Caramel sauce, pineapple sauce, caramel balls and pecans.

      NOTE: YOU WILL NEED LESS TIME USING A 9X13 PAN!

      CARAMEL SAUCE 
      1/2 cup heavy cream
      4 tablespoons butter, softened
      2 tablespoons light corn syrup
      3/4 cup sugar
      2+ tablespoons water

      • Combine the cream and butter in a small saucepan and bring to a simmer, stirring frequently to prevent scorching.
      • Remove from the heat.
      • In a medium saucepan cook the corn syrup over a medium heat until bubbly.
      • Fold in 1/4 cup of the sugar and continue to cook until the edges begin to turn a light amber color.
      • Add in 1/4 cup sugar more and repeat until all the sugar is blended in.
      • Continue cooking until amber color darkens stirring constantly.
      • Remove from the heat and carefully fold in the cream mixture.
      • Cook over medium heat stirring frequently until caramel is bubbling.
      • Serve warm.
      • Makes 1 1/2 cups.

      Refrigerate for up to 2 weeks. Microwave 20-30 seconds to soften refrigerated caramel before serving.

      I’m off to wrap Christmas presents – Have a great weekend! 

      Save

      PERFECT CHEESECAKE FOR BAKING PARTNERS

      We had many scrumptious choices this month – too many – hard to choose just one. It was a beautiful and classic cheesecake, tangy and sweet, with a velvety smooth and rich texture.I added my homemade caramel sauce and served it for Easter.

      Perfect Cheesecake.jpg

      adapted from Perfect Cheesecake by Simply recipes for Baking Partners GROUP April 2013

      Crust
      2 cups of Graham cracker crumbs (I used a combo of ginger snaps and vanilla wafers)
      2 tablespoons sugar
      Pinch sea salt
      5 tablespoons unsalted butter (if using salted butter, omit the pinch of salt), melted
      Filling
      32 ounces cream cheese at room temperature and cut into 1/2 inch pieces
      1 1/3 cup sugar
      Pinch of Sea salt
      2 teaspoons PURE vanilla
      4 large eggs
      2/3 cup regular sour cream
      2/3 cup heavy whipping cream
      Topping – I omitted to help cut down on the cholesterol since I was adding the caramel sauce
      2 cups regular sour cream
      1/3 cup powdered sugar
      1 teaspoon vanilla

      CRUST PREPARATION

      • Preheat oven to 350 degrees.
      • Place a 9 inch spring form pan on a large sheet of heavy duty foil.  Smooth foil up the sides rolling at the top edge.  You are basically making your pan water proof.
      • Grind the graham crackers and/or ginger snaps in a food processor until finely ground.
      • In a large bowl stir together the crackers, sugar and salt. With your hands blend in the melted butter until you have a uniform consistency.
      • Press the cracker crumb mixture evenly into the bottom of your prepared springform pan.
      • Bake for 10 minutes.
      • Remove from the oven and let cool.
      • Reduce the oven temperature to 325 degrees.

      FILLING PREPARATION

      • Cream the cream cheese until smooth.
      • Add the sugar and beat for a few minutes more.
      • Add the salt and vanilla, beating until well blended after each addition.
      • Add the eggs, one at a time, beating until well blended after each addition.
      • Add the sour cream, beating until well blended.
      • Add the heavy cream, beating until well blended.
      • Scrape down the sides of the mixer bowl scraping up any thicker bits of cream cheese that has stuck to the sides or bottom.

      BAKING

      • Place the foil-wrapped springform pan in a large, high-sided roasting pan.
      • Pour about 2 quarts of boiling water around the pan.
      • Pour the prepared cream cheese filling into the springform pan over the cracker crust.
      • Smooth the filling level.
      • Bake on the lower rack of your oven.
      • Carefully pour the hot water into the roasting pan creating a water bath for the cheesecake. Pour enough water to reach halfway up the side of the springform pan.
      • Bake at 325 degrees for 1 1/2 hours.
      • Turn off the oven.
      • Crack open the oven door 1-inch or so, and let the cake cool in the oven for 1 hour. Slow cooling this way helps prevent cracking in the cheesecake.
      • Remove the cake from the oven and discard the foil.
      • With a fresh piece of foil, tent the cheesecake so that the foil doesn’t actually touch the cheesecake.
      • Chill in the refrigerator for a minimum of 6 hours or overnight.

      TOPPING PREPARATION

      • In a large mixing bowl cream together the sour cream, powdered sugar and vanilla, until well blended.
      • Chill topping mixture until you are ready to serve the cake.

      PREPARE THE CAKE FOR SERVING

      • Run a table knife around the inside edge of the spring form pan to release anything that might have stuck during baking.
      • Remove outer pan ring.
      • Spread the sour cream topping evenly on cheesecake.
      • Drizzle with caramel sauce and serve.
      • Enjoy.

      CARAMEL SAUCE
      1/2 cup heavy cream
      4 tablespoons butter, softened
      2 tablespoons light corn syrup
      3/4 cup sugar
      2+ tablespoons water

      • Combine the cream and butter in a small saucepan and bring to a simmer, stirring frequently to prevent scorching.
      • Remove from the heat.
      • In a medium saucepan cook the corn syrup over a medium heat until bubbly.
      • Fold in 1/4 cup of the sugar and continue to cook until the edges begin to turn a light amber color.
      • Add in 1/4 cup sugar more and repeat until all the sugar is blended in.
      • Continue cooking until amber color darkens stirring constantly.
      • Remove from the heat and carefully fold in the cream mixture.
      • Cook over medium heat stirring frequently until caramel is bubbling.
      • Serve warm.

      Makes 1 1/2 cups. Refrigerate for up to 2 weeks.
      NOTE: Microwave20-30 seconds to soften refrigerated caramel before serving.

      RECONSTRUCTED GERMAN CHOCOLATE CAKE with TOASTED COCONUT MOCHA BUTTERCREAM ICING

      This is one of the lightest and fluffiest cakes I have ever made. Almost burning the toasted coconut adds a complex layer of flavor and crunch.

      RECONSTRUCTED GERMAN CHOCOLATE CAKE with TOASTED COCONUT MOCHA BUTTERCREAM ICING
      CAKE
      4 ounces German Sweet Chocolate
      1/2 cup  water
      4 eggs, separated
      2 cups flour
      1 teaspoon  baking soda
      1/4 teaspoon  salt
      1 cup  butter, softened
      2 cups  sugar
      1 teaspoon PURE vanilla
      1 cup  buttermilk

      • Preheat oven to 350°F.
      • Spray pan(s) with non-stick cooking spray.
      • Microwave chocolate and water in large microwaveable bowl on HIGH 1-1/2 to 2 minutes or until chocolate is almost melted, stirring after every 30 seconds. Stir until chocolate is completely melted.
      • Beat egg whites in small bowl with mixer on high speed until stiff peaks form; set aside. 
      • Sift together flour, baking soda and salt. 
      • Beat butter and sugar in large bowl with mixer until light and fluffy. 
      • Add egg yolks, one at a time, beating well after each. 
      • Blend in melted chocolate and vanilla. 
      • Add flour mixture alternately with buttermilk, beating until well blended after each addition.
      • Add egg whites; stirring gently until well blended. Pour into prepared pans.
      • BAKE 30 minutes or until toothpick inserted in centers comes out clean. 
      • Immediately run small spatula around cakes in pans. 
      • Cool cakes in pans 10-15 minutes. Remove from pans to wire racks. Cool completely. 

      ICING**
      1/2 cup butter, softened
      2 ounces unsweetened chocolate
      1 teaspoon PURE vanilla
      2 cups powdered sugar
      1 +/- tablespoons milk
      1 cup “burnt” toasted coconut
      1/2 batch Caramel

      • Cream butter.
      • Add powdered sugar one cup at a time to the butter and bled well.
      • Add vanilla and stir until smooth.
      • Microwave chocolate on HIGH 1-1/2 to 2 minutes or until chocolate is almost melted, stirring after every 30 seconds. Stir until chocolate is completely melted.
      • Add chocolate to sugar mixture, blending well.
      • Add milk until desired consistency.
      • Fold in 1/4 cup toasted coconut to icing.
      • Ice cake and top with remaining toasted coconut.
      • Just before serving pour a bit of warm Caramel on top,

      **If making a 2-3 layers cake double the icing so you have enough for between layers and on the sides.

        PUMPKIN GINGER BARS

        PUMPKIN GINGER BARS
        4 eggs
        1 2/3 cups sugar
        1 cup avocado oil
        15 ounce can pumpkin
        2 cups flour
        1 teaspoon cinnamon
        1 teaspoon ground ginger
        1 teaspoon pumpkin pie spice
        2 teaspoons baking powder
        1 teaspoon baking soda
        1/2 teaspoon sea salt

        • Preheat oven to 350 degrees.
        • Spray a 15×10 jelly roll pan with non-stick cooking spray.
        • In a large mixing bowl beat together the eggs, sugar, oil and pumpkin until well blended.
        • Sift together the flour, cinnamon, ginger, pumpkin pie spice, baking powder, baking soda and salt.
        • Gradually add the flour mixture to the pumpkin mixture, blending well after each addition.
        • Pour batter into pan leveling it out with a spatula.
        • Bake 25-30 minutes or until toothpick comes out clean.
        • Cool completely before icing.

        3 ounces cream cheese, softened
        1/4 cup butter, softened
        2 cups powdered sugar
        1 teaspoon PURE vanilla
        1-2 tablespoons whole milk

        • Beat the cream cheese, powdered sugar, butter and vanilla until smooth.
        • Add enough milk to make the icing spreadable.

        BUTTERFINGER PIE

        I’ve had a long week here with multiple visits to the emergency vet for Gunner’s ear, a knee problem that has kept me immobile a lot of the time as well as FUMING mad at the medical “professionals” that are dealing with it.  
        The ultrasound technician who performed one of the tests on me over 2 months ago, my primary care provider and I believe hit the nail on the head as to the cause.  Now, if we could just get the “specialists” and their staffs as well as the primary care physician’s staff to get all their crap together maybe, JUST MAYBE I could actually get treated so I can walk again without pain.
        In the meantime, I need pie.  Don’t you need pie?  Make this pie and you won’t be disappointed.

        BUTTERFINGER PIE

        CRUST
        24 OREO cookies, crushed
        3 tablespoons butter, melted

        • Blend together the crushed cookies and butter until you have a uniform consistency.
        • Press cookie crumbs into your 9 inch spring form pan.
        • Place in the freezer while you prepare the filling.

        FILLING
        8 ounces cream cheese
        1/2 cup JIF creamy peanut butter
        1/4 cup superfine sugar
        pinch of Sea Salt
        8 ounces cool whip
        3 King size candy bars, chopped fine

        • Cream the cream cheese until smooth.
        • Add peanut butter, sugar and salt beating until fluffy.
        • Fold in the cool whip with a spatula just until incorporated.
        • Fold in 2/3 +/- of the candy bar pieces, reserving enough to sprinkle on top as a finish.
        • Remove crust from the freezer.
        • Pour into the prepared crust and spread smooth.
        • Top with remaining candy bar pieces.
        • Chill at least one hour (overnight is best) before serving.

        CARROT CAKE CHEESECAKE

        It’s my birthday and combining my two favorites, carrot cake and cheesecake to make a new single favorite!  It is like a bite of heaven!  IT IS ALSO SUPER RICH!  Next time I’m going to try a pumpkin carrot cheesecake.

        CARROT CAKE CHEESECAKE

        Prep Time: 35 minutes          Cook Time: 1 hour          Total Time: 8 hours, 35 minutes
        Yield: 8- 10 servings

          CHEESECAKE MIXTURE 
          2 (8 ounce) packages cream cheese, softened well (but not melted)
          2/3 cup granulated sugar
          1 1/2 teaspoon all-purpose flour
          2 large eggs
          1 teaspoon PURE vanilla extract
          1/2 cup sour cream

            CARROT CAKE MIXTURE
            1 1/4 cups all-purpose flour
            1/2 teaspoon baking soda
            1/2 teaspoon baking powder
            1/4 teaspoon salt
            1 1/2 teaspoons ground cinnamon
            1/8 teaspoon ground nutmeg
            1/2 cup canola oil
            1/4 cup unsweetened applesauce
            2/3 cup granulated sugar
            1/3 cup packed light brown sugar
            2 large eggs
            1 teaspoon PURE vanilla extract
            1 1/3 cups finely grated carrots 
            1/3 cup golden raisins (soaked in rum until plump and drained well)

            TOPPING
            2 ounces cream cheese, softened
            1 tablespoons butter, softened
            1 1/4 cups powdered sugar
            1/4 cup + 2 tablespoons sour cream
            1/2 teaspoon  PURE vanilla extract
            1/2 cup finely chopped pecans (optional)

            CHEESECAKE MIXTURE

            • Preheat oven to 350 degrees. 
            • Butter a 9-inch spring form pan and set aside.
            • In a mixing bowl, whisk together sugar and 1 1/2 teaspoon flour until well combined. 
            • Add cream cheese bit by bit using an electric hand mixer set on low speed blending together until smooth. 
            • Mix in eggs one at a time, mixing just until combined after each addition.
            • Add vanilla. 
            • Blend in sour cream. 
            • Tap bowl against counter top several times to release the air bubbles and set mixture aside.

            CARROT CAKE MIXTURE

            • Rinse beaters clean. 
            • In a small mixing bowl, whisk together 1 1/4 cup flour, baking soda, baking powder, salt, cinnamon and nutmeg.
            • In a large mixing bowl combine canola oil, applesauce, granulated sugar, brown sugar, eggs and vanilla extract and blend mixture using electric hand mixer set on low speed for 1 minute. 
            • With mixer running on low speed, slowly add in dry ingredients and mix until well blended. 
            • Add carrots and mix until evenly distributed. 
            • Fold in raisins by hand.
            • Tap bowl forcefully against counter top several times to release large air pockets.

            ASSEMBLY

            • Pour 1 1/2 cups carrot cake mixture into buttered springform pan and spread into an even layer. 
            • Dollop about 1/3 of the cream cheese mixture by the spoonfuls over carrot cake layer (don’t spread or swirl). 
            • Carefully spoon remaining carrot cake mixture over cream cheese layer, then finish by drizzling by the remaining cheesecake mixture over carrot cake layer, working to cover all of the carrot cake mixture.
            • Bake in preheated oven 60 – 65 minutes, until center portion only jiggles slightly.
            • Tent with aluminum foil at 40 minutes to prevent excessive browning (tent in a way that the foil doesn’t touch cheesecake or it will stick). 
            • Remove from oven and allow to cool on a wire rack 1 hour.
            • Cover with foil and chill in refrigerator 6 hours.
            • Add topping and chill overnight.

            TOPPING

            • In a mixing bowl, using an electric hand mixer, whip together cream cheese and butter until smooth. 
            • Add remaining topping ingredients and mix until pale and fluffy, about 4 – 5 minutes. 
            • Spread evenly over cheesecake then chill cheesecake in freezer for 20 – 30 minutes. 
            • Sprinkle edges with chopped pecans. 
            • Store in refrigerator in an airtight container. 
            • Enjoy!

            Original recipe Source: adapted from Mel’s Kitchen Cafe and Relish