Category: DESSERTS

BANANA SPICE CAKE

BANANA SPICE CAKE
1/3 cup butter, melted
1 cup sugar
2 eggs
2/3 cups sour milk
1 1/2 teaspoons cinnamon
1/2 teaspoon cloves
1 teaspoon vanilla
1 teaspoon baking soda
2 cups flour, sifted
2 small VERY RIPE bananas, well mashed
1/2 cup golden raisins
1/2 cup maple syrup

  • Pre-heat oven to 350 degrees.
  • GREASE loaf pan or 8×8 baking dish.*
  • With a wooden spoon blend the butter, sugar and eggs.
  • Blend in bananas until well mixed.
  • Sift dry ingredients together.
  • Add dry ingredients and mix well with swift strokes.
  • Add vanilla and raisins.
  • Bake 45-55 minutes until toothpick comes out clean.
  • Immediately invert on to serving plate.
  • Wait 15 minutes for cooling.
  • Warm the maple syrup in the microwave for 30 seconds.
  • Using a toothpick, pierce holes into the top of the cake.
  • Drizzle maple syrup over the cake and allow it to drip down the sides.

*Works really well in today’s decorative bundt style pans.

Recipe (page 142) adapted from ‘A Thousand Ways to Please a Husband’ by Louise Bennett Weaver and Helen Cowles LeCron

I seriously adapted this one into a modern easy to use recipe.

APPLE RHUBARB BROWN BETTY

2 to 3 stalks rhubarb, trimmed well (3 Cups)
1 small loaf white bread (6 ounces), crusts removed (3+ cups)
1 stick butter, melted, plus 2 tablespoons sliced thin
2 Granny Smith apples, peeled, cored, and sliced into thin wedges
1/2 cup + 1/4 cup packed brown sugar
1/4 teaspoon ground cinnamon
Pinch ground nutmeg
Juice and zest of 1/2 lemon

  • Preheat oven to 350 degrees.
  • Cut rhubarb into 1/4-inch-thick cubes.
  • Tear bread into 1/2-inch pieces.
  • Spray a shallow 1-quart baking dish with PURE.
  • In medium bowl, combine melted butter and bread pieces; cover bottom of dish with 1 to 1 1/2 cups bread pieces.
  • In another bowl, combine rhubarb, apple, 1/2 cup brown sugar, cinnamon, nutmeg, and lemon juice.   Grate zest; add to mixture.
  • Let sit until juices begin to run, about 5 minutes.
  • Spread half of rhubarb mixture over bread pieces.
  • Sprinkle with 1 cup more bread pieces.
  • Add remaining rhubarb mixture and juices; cover with remaining bread pieces.
  • Sprinkle 1/4 cup brown sugar.
  • Dot with 2 tablespoons butter slices.
  • Cover; bake 25 to 35 minutes on the middle rack, until rhubarb is tender.
  • Increase heat to 400 degrees; uncover, and bake 10 to 15 minutes more, until rhubarb is soft, top is crusty, and juices begin to bubble at edges of baking dish.
  • Serve warm with vanilla ice cream.

White Chocolate Chip Macadamia Nut Cream Cheese Cookies–Save Room for Dessert

I hope everyone had a wonderful holiday with family and friends.
White Chocolate Chip Macadamia Nut Cream Cheese Cookies
2 1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon kosher salt
8 oz package of cream cheese, softened
1 cup (2 sticks) unsalted butter, softened
1 1/2 cups packed brown sugar
1 egg
1 teaspoon vanilla
12 oz bag of white chocolate chips
2 cups macadamia nuts
  • Preheat oven to 350 degrees F.
  • In a large bowl, combine the flour, baking soda, and salt. Whisk to combine and set aside until later.
  • Beat the cream cheese and the butter on medium speed until creamy and light, should take about 2 minutes.
  • Add the brown sugar and then mix well.
  • Scrape down the sides of the bowl as needed and add the egg and vanilla. Beat on medium speed for 1 minute.
  • Slowly, add the flour mixture a little at a time, until well combined.
  • Fold in white chocolate chips and macadamia nuts.
  • I suggest placing the dough in the freezer or refrigerator for a few hours. In my experience the cookies come out better. But, this step isn’t necessary. Roll dough into walnut size balls then place on a greased cookie sheet.
  • Bake for 12 minutes, or until the edges are golden in your pre-heated oven. Let rest on cookie sheet for 5 minutes then move to a wire rack to cool completely

ALMOND WALNUT DANISH

ALMOND WALNUT DANISH
1 cup butter
1 cup milk
1 1/2 cups warm water
1 cup sugar
2 teaspoon salt
1/2 teaspoon cinnamon
2 tablespoons yeast
4 eggs, beaten
7 1/2 cups flour
1/2 cup + walnut crumbles

  • In a saucepan melt butter.
  • Add milk and water whisking until smooth consistency and JUST boiling.
  • Cool 5-10 minutes so you don’t kill the yeast.
  • Add the sugar, salt and yeast to form a sponge like blob.
  • Add the eggs until uniform consistency.
  • In a mixer with a dough hook attached, combine flour and yeast mixture.
  • Knead well. Put in refrigerator for at least several hours, but overnight is better.
  • Preheat oven to 375 degrees.
  • Roll a ball of dough the size of a golf ball into a rope and coil into a circle. Make sure the center is thinner than the outer edges to hold the filling in. Sometimes I prefer squares, but you just have to work with your dough after you have it coiled.
  • Fill with a heaping tablespoon of filling per danish (recipe below).
  • Let rise an hour in a warm place.
  • Bake 15 minutes.
  • Frost with drizzle.

ALMOND DRIZZLE
1 cup powdered sugar
2 teaspoons grated orange peel
1 teaspoon almond extract
2 tablespoons milk
1 tablespoons butter, melted

  • Whisk together butter, milk, almond extract and orange peel until well blended.
  • Gradually add powdered sugar, mixing until desired consistency.
  • Drizzle all over danish, sprinkling with walnut pieces.

CHOCOLATE CREAM CHEESE BRAID

Taste and Create was started as a food event by Nicole from For the Love of Food.  The whole purpose of Taste and Create was, and has been, and continues to be to create a community of bloggers who test each others’ recipes and share links. The participants of the event are paired together and try a new recipe from one another’s blog.
This month I was paired with ANGRY ASIAN CREATIONS. I love being paired with someone I’ve never been paired with before I inevitably learn sooooooo much, and find great new recipes.  I chose her SWEET BRAIDED BREAD recipe which she adapted from KING ARTHUR FLOUR. I chose it because I was having a serious chocolate craving at the time and it seemed holidayish too.  I used a cream cheese (honey nut) chocolate chip filling.

PEANUT BUTTER CHOCOLATE CHOCOLATE CHIP COOKIES

Peanut Butter Chocolate Chocolate Chip Cookies
2 1/2 cups flour
1/2 teaspoon sea salt
1/2 teaspoon baking soda
1 teaspoon PURE vanilla
1 cup butter, softened
1 cup peanut butter
1 cup sugar
1 cup brown sugar, packed
2 teaspoons cocoa
2 large eggs
1 (12 oz) bag semi sweet chocolate chips

  • Preheat oven to 375F.  
  • Whisk together dry ingredients and set aside.
  • In a large mixing bowl, mix together butter and peanut butter until well blended.
  • Add sugar and brown sugar and cream well.
  • Gradually beat in flour mixture.
  • Fold in chocolate chips.
  • Drop dough from rounded teaspoons onto cookie sheets.
  • Bake 10-13 minutes.
  • Allow cookies o cool on the sheet for 2 minutes.
  • Remove cookies to a cooling rack. 

    SLOW COOKER APPLE SAUCE

    Slow Cooker Apple Sauce
    8 cups diced apples (peeled and cored)
    1 cup golden raisins
    1 cup light brown sugar
    1 tablespoon ground cinnamon
    1 dash freshly grated nutmeg
    4 tablespoons unsalted butter
    1/2 teaspoon Sea salt
    2 teaspoons pure vanilla extract

    • Put all the ingredient in a slow cooker and mix thoroughly.  
    • Cover and cook on high until apples are tender, about 3 hours.
    • Add raisins last hour.
    • This produces a  yummy salted-cinnamon-vanilla-caramel sauce that coats the apples and will thicken slightly upon cooling.  
    • Cool uncovered for a thicker sauce.

    Homemade Mounds Bars–Save Room for Dessert

    Homemade Mounds Candy Bars
    7 ounces sweetened condensed milk
    2 cups powered sugar
    1 teaspoon vanilla extract
    1 (14 ounce) bag flaked coconut
    24 ounces dark chocolate chips
    • Mix the first four ingredients together. The mixture will be very firm.
    • Form into desired shape (I formed mine into an oval shape). Place on cookie sheet and cover with plastic wrap.
    • Refrigerate for about an hour.
    • Melt chocolate chips in the microwave on 10 second intervals in a microwave safe bowl.
    • Dip coconut bars into melted chocolate. After covering each bar with chocolate I placed them on the end of a fork and tapped them on the side of the bowl to remove the excess chocolate.
    • Place each bar on wax paper and allow chocolate to harden.
    I got 25 candy bars out of this mixture.
    Please come visit me at Paper Plates and China

    Mexican Cookies – Cooking With Chaya

    I had no idea what I wanted to share with you but after making these simple cookies, my path was obvious.  This chocolate cookie fills your mouth with the sense of chocolate melting.  The chocolate is not melting but that cookie could have fooled me.

    The secret of this cookie is the cayenne and I would put in, more than I did.  It needed a real kick.  On the other hand, if it is only a chocolate cookie, you want, don’t worry about the amount of cayenne.  I would make this, at any time, without the heat.
    Mexican Chocolate Cookies (adapted from Cooking Light)

    • 5 ounces bittersweet (60 to 70 percent) chocolate, coarsely chopped
    • 3/4 cup all-purpose flour 
    • 1/2 teaspoon ground cinnamon 
    • 1/4 teaspoon baking powder 
    • 1/4 teaspoon salt 
    • Dash of black pepper
    • Dash of ground red pepper
    • 1 1/4 cups sugar 
    • 1/4 cup butter, softened 
    • 1 large egg 
    • 1 teaspoon vanilla extract 
    • Cooking spray 

    Preparation

      • Preheat oven to 350°.
      • Place chocolate in a small glass bowl; microwave at HIGH 1 minute or until almost melted, stirring until smooth. ( I melt for 25 seconds and check it.  I would be afraid to go with a minute on High.) Cool to room temperature. (What a pleasure not to use a saucepan and to clean it.)
      • Lightly spoon flour into a dry measuring cup; level with a knife. Combine flour and next 5 ingredients (through red pepper); stir with a whisk.
      • Combine sugar and butter in a large bowl; beat with a mixer at medium speed until well blended (about 5 minutes). Add egg; beat well. Add cooled chocolate and vanilla; beat just until blended. 
      • Add flour mixture; beat just until blended. 
      • Drop dough by level tablespoons (I made teaspoon sized cookies and baked for 8 minutes.) 2 inches apart on baking sheets coated with cooking spray. 
      • Bake at 350° for 10 minutes or until almost set. Remove from oven. Cool on pans 2 minutes or until set. 
      • Remove from pans; cool completely on a wire rack.
          Cooking Light – DECEMBER 2007




          Fire Day Friday: Peanut Butter Pie with Vanilla Bean Whipped Cream

          Yes, yes, I know.. this has nothing to do with grilling… but I will admit to you that I completely forgot that it was my turn to post today, so I’m giving you the same post I have up on my site.  I figured almost everyone would be able to forgive me if I could give you such a great recipe you forget it’s not done over fire 🙂 

          I’ve been wanting to make this pie since I first saw it on the Taste of Home website.  The problem is, if I make a pie, it’s just Chris and I and… well… frankly… we’ll eat the whole thing.  No, not in one sitting, but still, we end up eating a whole pie.  I feel bad that in 3 or 4 days (or less depending on the size of each slice), I’ve eaten half a pie.. it just feels wrong (yet oh so right) – so, I don’t make a lot of pies, hence why it took me so long to make this 🙂 

          The nice thing about the holiday season is that I don’t guilt myself about eating half a pie in a matter of days.  So, when Chris suggested making a dessert of some kind for Thanksgiving, I immediately said.. Peanut Butter Pie!!!  Mmmmmmmm!!!  He happily agreed. 

          Now, had I been thinking proactively, I probably would have added some vanilla bean into the pie mixture, but for some reason I had it in my mind to make vanilla bean whipped cream and didn’t think past that.  That’s ok, the pie was incredibly fantastic and the homemade whipped cream was just the icing on the cake… or the whipped cream on the pie in this case, I guess you could say.  The pie is simple, the whipped cream is simple, there is no excuse NOT to make this.

          Peanut Butter Pie with Vanilla Bean Whipped Cream
          Pie recipe courtesy Taste of Home, Whipped cream recipe created by Jenn’s Food Journey
          Printable Recipe 
          Ingredients:
          3/4 cup creamy peanut butter
          4 oz cream cheese, softened
          1 cup powdered sugar
          1 (8oz) carton frozen whipped topping, thawed
          1 9-inch graham cracker pie crust
          For the Whipped Cream –
          1/2 cup heavy whipping cream
          1 vanilla bean, split and scraped
          3-4 Tablespoons powdered sugar (you may want to use more or less depending on taste and consistency you desire)

          Directions:
          In a large bowl, beat the peanut butter, cream cheese, and 1 cup powdered sugar together until smooth.  Fold in whipped topping; pour into pie crust.  Chill for at least 4 hours.

          To make the whipped cream – add the whipping cream and vanilla bean to a bowl.  Beat in the powdered sugar one tablespoon at a time until you get the right flavor and consistency.  Serve on top of pie.  Refrigerate any leftovers.  Enjoy!

           

          KEY LIME CHEESECAKE with BLUEBERRY CARAMEL SAUCE

          When I was a little girl my great aunt, Looney Louise, (okay we didn’t call her looney to her face, but it is what made her such fun) made a blueberry pudding cake with a tart lemon sauce that was out of this world!  When Ron asked me to review NuNatural’s products Aunt Louise’s recipe was the furthest thing from my mind.  After reviewing all the wonderful products that NuNaturals was gracious enough to send me and perusing the hundreds of recipes they also sent me, I settled on the blueberry cheesecake recipe.  The more I thought of blueberries, the more I thought of Louise and so I made the requisite recipe changes to make it my own and bring me close to the reverse of Looney Louise’s recipe.
          Recipe aside, I have to say that every NuNatural’s product I tried is excellent.  I am a total convert!  I was forced years ago to give up any chemically altered sugars so only had full bodied sugar to live on.  NuNatural’s products are not chemically altered, but based on Stevia, a natural plant! 
          KEY LIME PIE with CARAMEL BLUEBERRY SAUCE

          Crust: 
          1 1/2 cups graham cracker crumbs   
          6 tablespoons butter   
          15 drops NuNatural’s liquid stevia extract

          Filling:  
          16 ounces cream cheese 
          1/3 cup key lime juice  
          1 egg   
          1 teaspoon NuNatural’s white stevia powder

          • Crush about 12 graham crackers to make 1 1/2 cups of graham cracker crumbs. 
          • Combine graham cracker crumbs, stevia extract and 6 tablespoons of melted butter in a medium mixing bowl. 
          • Spread the mixture evenly over the bottom and sides, pressing it to make it firm. 
          • Bake at 350° until golden brown (about 10 minutes). 
          • Allow to cool completely before using. 
          • Using a mixer, mix the ingredients in a bowl until the mixture is smooth and fluffy. Don’t overdo it. 
          • Pour the mixture into the sugar-free graham cracker crust, spreading evenly and bake at 350° until lightly browned (about 30 minutes).

          Sauce:

          2 cups fresh blueberries
          5 tablespoons water, divided
          Pinch of coarse kosher salt
          4 teaspoons NuNatural’s white stevia powder
          7 drops NuNatural’s liquid Vanilla stevia 
          2 tablespoons Hershey’s caramel sauce
          2 teaspoons plus 1 tablespoon fresh lemon juice
          • Combine berries, 1 tablespoon water, and coarse salt in medium saucepan. 
          • Stir and mash over medium-low heat until reduced to sauce consistency, about 4 minutes. Set aside. 
          • Combine sugar, 4 tablespoons water, and 2 teaspoons lemon juice in large saucepan. Stir over medium-low heat until sugar dissolves. 
          • Increase heat and boil without stirring until syrup is golden amber, occasionally brushing down sides of pan with wet pastry brush and swirling pan, 9 minutes. Remove from heat. 
          • Stir in blueberry sauce; let stand 5 minutes. 
          • Cool sauce to room temperature. 
          • Stir in remaining 1 tablespoon lemon juice.

          • I was not paid for this review, but did receive free products to try. All opinions are my own. Their products are all natural, easy to convert and taste great!

          KEY LIME CHEESECAKE with BLUEBERY CARAMEL SAUCE

          When I was a little girl my great aunt, Looney Louise, (okay we didn’t call her looney to her face, but it is what made her such fun) made a blueberry pudding cake with a tart lemon sauce that was out of this world!  When Ron asked me to review NuNatural’s products Aunt Louise’s recipe was the furthest thing from my mind.  After reviewing all the wonderful products that NuNaturals was gracious enough to send me and perusing the hundreds of recipes they also sent me, I settled on the blueberry cheesecake recipe.  The more I thought of blueberries, the more I thought of Louise and so I made the requisite recipe changes to make it my own and bring me close to the reverse of Looney Louise’s recipe.
          Recipe aside, I have to say that every NuNatural’s product I tried is excellent.  I am a total convert!  I was forced years ago to give up any chemically altered sugars so only had full bodied sugar to live on.  NuNatural’s products are not chemically altered, but based on Stevia, a natural plant! 
          KEY LIME PIE with CARAMEL BLUEBERRY SAUCE
          Crust: 
          1 1/2 cups graham cracker crumbs   
          6 tablespoons butter   
          15 drops NuNatural’s liquid stevia extract

          Filling:  
          16 ounces cream cheese 
          1/3 cup key lime juice  
          1 egg   
          1 teaspoon NuNatural’s white stevia powder
          • Crush about 12 graham crackers to make 1 1/2 cups of graham cracker crumbs. 
          • Combine graham cracker crumbs, stevia extract and 6 tablespoons of melted butter in a medium mixing bowl. 
          • Spread the mixture evenly over the bottom and sides, pressing it to make it firm. 
          • Bake at 350° until golden brown (about 10 minutes). 
          • Allow to cool completely before using. 
          • Using a mixer, mix the ingredients in a bowl until the mixture is smooth and fluffy. Don’t overdo it. 
          • Pour the mixture into the sugar-free graham cracker crust, spreading evenly and bake at 350° until lightly browned (about 30 minutes).
          Sauce:
          2 cups fresh blueberries
          5 tablespoons water, divided
          Pinch of coarse kosher salt
          4 teaspoons NuNatural’s white stevia powder
          7 drops NuNatural’s liquid Vanilla stevia 
          2 tablespoons Hershey’s caramel sauce
          2 teaspoons plus 1 tablespoon fresh lemon juice
          • Combine berries, 1 tablespoon water, and coarse salt in medium saucepan. 
          • Stir and mash over medium-low heat until reduced to sauce consistency, about 4 minutes. Set aside. 
          • Combine sugar, 4 tablespoons water, and 2 teaspoons lemon juice in large saucepan. Stir over medium-low heat until sugar dissolves. 
          • Increase heat and boil without stirring until syrup is golden amber, occasionally brushing down sides of pan with wet pastry brush and swirling pan, 9 minutes. Remove from heat. 
          • Stir in blueberry sauce; let stand 5 minutes. 
          • Cool sauce to room temperature. 
          • Stir in remaining 1 tablespoon lemon juice.

          I was not paid for this review, but did receive free products to try. All opinions are my own.  Their products are all natural, easy to convert and taste great!