Category: DESSERTS

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

      TURKISH street food – SESAME SEED RING BREAD for BAKING PARTNERS

      Simit: Turkish sesame seed ring bread – I made mine round hoping they’d be fluffier inside.  They are typically made in rings like a round pretzel. LOL they should have been rings, but I wanted something more traditional looking for dinner that night so just made plain old rolls out of the dough.

      SESAME SEED RING BREAD  -recipe is adapted from here

      3.5 cups Bread Flour (or use unbleached all purpose flour)

      1cup + 2 tablespoon of Water
      A pinch of sugar
      2 teaspoons instant yeast  (use active dry yeast** if you don’t have any instant yeast in hand)
      1 ¼ teaspoon
      2 tablespoon Molasses
      ½ cup Water
      2 cups  white Sesame seeds

      Directions:
      • **If using active dry yeast, then dissolve yeast in 3 1/2 ounces warm water and let it stand for 3-5 minutes.
      • In a bowl add flour, yeast, salt and pinch of sugar and mix well. Then gradually add water to form smooth dough, knead well about 10 minutes until the dough is no longer sticky. 
      • Cover the dough and leave it in a warm place for 1.5 hours or until doubled in bulk. 
      • Turn out the dough into a lightly floured surface and punch down. Knead for 2 minutes.
      • Divide it into 12 pieces and shape them into long rolls.
      • Take two rolls and form a twisted rope like this.
      • Then form this twisted rope into 15 cm ring by pressing and sealing the ends together.
      • Dissolve the molasses in 1/2 cup water. 
      • Dip each ring in molasses water first, then in the sesame seeds. 
      • Set aside for 20 minutes for a second rising – it needs to plumb up a little. 
      • Preheat oven to 450 degrees.
      • Bake them for 20-25 minutes or until golden. 

      S’MORES FUDGE

      S’MORES PEANUT BUTTER FUDGE
      CRUST LAYER
      4 sheets graham crackers
      1/4 cup sugar
      1 1/2 tablespoons butter, melted

      CHOCOLATE FUDGE LAYER
      1 1/2 cups milk chocolate chips
      1/2 teaspoon vanilla 
      1/2 can sweetened condensed milk

      MARSHMALLOW LAYER
      1 cup peanut butter chips
      1/2 cup marshmallow fluff
      1/2 can sweetened condensed milk

      • Preheat oven to 375 degrees.
      • Line an 8×8 square pan with aluminum foil with enough hanging over to be able to use as handles.
      • Grind the graham crackers in a small food processor. Add sugar and butter until well blended.
      • Press into the bottom of the pan evenly.

      • Bake for 15 minutes or until golden.
      • Melt chocolate in small sauce pan. 
      • Add the vanilla and sweetened condensed milk whisking until smooth.
      • Pour over the crust.

      • Melt peanut butter chips in a small sauce pan over medium low heat.
      • Add marshmallow fluff and sweetened condensed milk, whisking until smooth and even consistency.
      • Pour over the chocolate layer immediately.
      • Refrigerate overnight.

      • The next day remove fudge from pan and cut into pieces.
      • Store in the refrigerator.

      FRITO BRITTLE

      FRITO BRITTLE
      10 ounce package FRITOS
      1 cup light corn syrup
      1 cup sugar
      1 cup JIF creamy peanut butter 
      1 cup milk chocolate chips.

      • Spread FRITOS on a greased jelly roll pan (11×15)
      • Sprinkle chocolate chips over FRITOS.
      • In a saucepan over medium heat whisk together the corn syrup and sugar until smooth. Bring to a slow boil stirring constantly to dissolve sugar.  Boil 1 minute.
      • Remove from heat and stir in peanut butter until smooth.
      • Pour over chips.
      • Chill.
      • Break or tear apart (may be gooey) into pieces.

      NILLA WAFERS

      No one knows the real origin of the Vanilla Wafer. From what I’ve read it was developed in the South long before Nabisco started producing the scrumptious wafers.  

      Nabisco began mass producing them in 1945 as Vanilla Wafers before they trademarked them as Nilla Wafers in the 1960’s.

      NILLA WAFERS
      1/2 cup powdered sugar
      1/3 cup sugar
      1/3 cup shortening (I’ve used both Crisco and butter)
      1 large egg
      1 teaspoon PURE Vanilla
      1/8 teaspoon salt
      1 1/2 cups cake flour
      1 1/2 teaspoons baking powder
      1 tablespoon water

      • Preheat oven to 325 degrees.
      • Cream together sugars, shortening, egg, vanilla and salt in a large bowl.
      • Add the flour and baking powder.
      • Add water and continue mixing until dough forms a ball.
      • Roll dough into 3/4″ balls and flatten slightly onto a lightly greased cookie sheet. 
      • Bake for 12-15 minutes or until cookies are a light brown.

      SQUIRT SODA APPLE DUMPLINGS

      SQUIRT SODA APPLE DUMPLINGS
      2 large Granny Smith apples, peeled, cored & sliced into 8 wedges

      1/2 lemon, juiced

      2 cans Pillsbury crescent roll dough

      1 cups sugar

      1 tablespoon cinnamon

      1 teaspoon nutmeg

      1 can Squirt soda

      4 tablespoons butter, sliced thin

      • Preheat oven to 350˚.
      • Spray a baking dish with PURE.
      • Submerge apple wedges into a bowl of ice water with the lemon juice.
      • Separate the crescent roll triangles.
      • Remove the apples and dry on paper towels.
      • Roll each apple in a triangle, starting at the small end.
      • Put the rolls in the baking dish.
      • In a small bowl combine the sugar, cinnamon and nutmeg.
      • Sprinkle evenly over the rolls.
      • Top with the thin slices of butter.
      • Pour the soda over everything.
      • Bake until golden brown (about 40-45 minutes).
      • Serve with vanilla ice cream or whipped cream.

      APPLE BUNDLES

      APPLE BUNDLES
      2 apples, peeled, cored and chopped
      4 ounces orange juice with pulp
      3 tablespoons brown sugar
      1 teaspoon apple pie spice
      1/4 cup sugar
      2 tablespoons golden raisins
      puff pastry*
      cinnamon sugar
      egg, beaten
      2 tablespoons butter
      1 cup confectioners’ sugar
      2 tablespoons hot water

      • Thaw the pastry sheets at room temperature until they’re easy to handle (about 45 minutes).
      • Pre-heat the oven to 375°.
      • Whisk the orange juice, apple pie spice, brown sugar and sugar together in a medium saucepan. Bring to a low boil.
      • Add apple pieces and raisins.
      • Line baking sheet with silicone mat or parchment paper.
      • Unfold pastry sheet on a lightly floured surface. Roll the pastry sheet into a 10-inch square. Cut the pastry sheet into 4 (5-inch) squares. Repeat with the remaining pastry sheet.
      • Spoon 1/4 cup of apple mixture into center of square.
      • Brush the edges of the pastry squares with the egg.
      • Fold each pastry in half over the apple mixture and press the edges to seal.
      • Place the filled pastries onto the baking sheets.
      • Brush the tops of the pastries with the egg.
      • Bake for 15-20 minutes or until the pastries are golden. Let cool on the baking sheets for 2 minutes. Remove the pastries to a wire rack and let cool.
      • Place the butter into a small microwave-safe bowl. Microwave on HIGH for 30 seconds. Stir in the confectioners’ sugar. Stir in the water, adding additional water, if necessary, until the icing is the desired consistency.
      • Drizzle the icing over the pastries.

      *If you’re in a hurry, you can substitute a can of crescent rolls and have a similar dessert.

      OATMEAL NUT MUFFINS

      OATMEAL NUT MUFFINS
      1 cup quick cooking oats
      1 cup buttermilk
      1 stick butter, softened
      3/4 cup packed brown sugar
      2 Jumbo eggs
      1 cup flour, sifted
      1 teaspoon baking powder
      1/2 teaspoon baking soda
      1/2 teaspoon salt
      1/4 cup chopped pecans

      • Preheat oven to 375 degrees.
      • In a large bowl layer the oats.
      • Pour the buttermilk over the oats and let them soak for an hour.
      • Cream the butter.
      • Add the sugar and cream until smooth.
      • Add the eggs one at a time beating after each addition.
      • Sift together the flour, baking powder, baking soda and salt.
      • Gradually add dry ingredients to the wet until well blended.
      • Fill muffin tins 2/3 full.
      • Sprinkle nuts on top.
      • Bake for 18-20 minutes.

      LOADED BAKED POTATO SOUP with BUTTERMILK BISCUITS with MAPLE BUTTER

      LOADED BAKED POTATO SOUP
      3 tablespoons butter
      1 large Vidalia onion, chopped
      2 tablespoons flour
      6 cups hot water
      1 tablespoon Better than Bouillon Chicken Base
      1/2 pound bacon, cooked crisp and crumbled
      6 large Yukon potatoes, peeled 3 potatoes diced and 3 potatoes finely grated
      1 teaspoon sea salt
      1 teaspoon white pepper
      1/4 teaspoon basil
      1/4 teaspoon thyme
      1 cup heavy cream
      1/2 cup sour cream
      1/2 cup shredded cheddar cheese
      2 green onions, sliced thin

      • Whisk together the hot water and bouillon base.
      • Melt butter in a skillet and saute onion until tender.
      • Stir in flour until golden.
      • Gradually add 1 cup of the broth.
      • Bring to a boil.
      • Cook and stir until thickened.
      • Transfer to slow cooker.
      • Add the remaining broth and blend well.
      • Add in the bacon, potatoes, salt, pepper, basil and thyme.
      • Cook on low 6-8 hours or until potatoes are tender.
      • Stir in heavy and sour cream and heat through.
      • Garnish each bowl with green onions and cheese.
      • Serve with buttermilk biscuits and maple honey.

      BUTTERMILK BISCUITS with MAPLE BUTTER (a little lighter and sweeter with the maple butter)
      BISCUITS
      1 1/2 cup flour
      1 cup cake flour
      2 teaspoons baking powder
      1/4 teaspoon baking soda
      1/2 teaspoon apple pie spice
      1/2 teaspoon salt
      3 tablespoons butter, softened
      2 tablespoons Crisco
      1 cup + 2 tablespoons buttermilk
      1 egg
      BUTTER
      1 tablespoon maple syrup
      1/4 cup butter, softened
      2 tablespoons brown sugar

      • Preheat oven to 450 degrees.
      • Spray an 8 inch cake pan with PURE.
      • Sift together the 1 cup of the flour, cake flour, salt, baking powder and soda.
      • With a pastry blender cut in butter and Crisco until mixture is coarse and crumbly
      • Stir in buttermilk.
      • In a mixing bowl add the remaining 1/2 cup flour.
      • Drop the dough 1/4 cup at a time into the flour.
      • Shape into balls.
      • Arrange all the balls in the pan.
      • Beat egg with water. Brush tops of dough.
      • Bake 15-18 minutes or until golden brown.
      • To make this ahead of time do all steps except the buttermilk, cover and refrigerate until needed.
      • Stir syrup into butter.
      • Transfer to wax paper.
      • Top with another sheet of wax paper.
      • Press into a 1/4 inch thickness and freeze for 10 minutes.
      • Using a rolling pin roll smooth.
      • Remove top sheet of wax paper and sprinkle with brown sugar.
      • Using small cutouts, cut butter into desired shapes.
      • These can be made ahead of time and frozen.

      OREO COOKIE CAKE aka BAT’S BREATH CAKE

      OREO COOKIE CAKE aka BAT’S BREATH CAKE
      1 cup white sugar
      1/2 cup butter
      2 JUMBO eggs
      1 1/2 teaspoons vanilla extract
      1/2 teaspoon maple extract
      1 1/2 cups all-purpose flour
      1 3/4 teaspoons baking powder
      6 crushed OREO cookies
      1/2 cup whole milk

    • Preheat oven to 350 degrees.
    • Grease and flour a 9×9 inch BUNDT pan.
    • In a medium bowl, cream the butter.
    • Add sugar and cream again.
    • Add the eggs, one at a time, beating until well blended.
    • Add in the vanilla and maple extracts.
    • Sift together the flour and baking powder.
    • Add to the creamed mixture and mix well.
    • Blend in the milk until batter is smooth.
    • Pour into the prepared pan.
    • Bake for 30 to 40 minutes.
    • Cake is done when it springs back to the touch.

      • DARK OF NIGHT FROSTING
      8 tablespoons butter, melted
      3 cups powdered sugar
      2/3 cup Hershey’s cocoa
      1/3 cup milk

    • Mix all together.
    • Spread over cooled cake.
    • Decorate with orange candy balls.