Category: DESSERTS

MAPLE BACON BARS ~ BLOG 365.332

At first I thought these were going to be too savory of a dessert recipe, but hubby and the neighbors cleaned their plates and asked for more. The salty and sweet mixed together to make a tantalizing bite that leaves you craving more.They were a HUGE hit!

MAPLE BACON BARS
1/2 cup butter, softened to room temperature
3/4 cup packed dark brown sugar
2 LARGE eggs, room temperature
1 tablespoon WHOLE milk
1 teaspoon PURE vanilla extract
3/4 cup flour
3/4 cup quick cooking oats
1/2 teaspoon baking powder
1/4 teaspoon salt
6 strips bacon, diced and cooked crisp
1/3 cup small chopped walnuts

  • Preheat oven to 350°.
  • Cream butter and brown sugar together until smooth and fluffy.
  • Beat in eggs, milk and vanilla.
  • Combine the flour, oats, baking powder and salt.
  • Gradually add the dry mixture into the wet mixture.
  • Fold in the walnuts and bacon pieces.
  • Spread into a 9×9 greased baking dish.
  • Bake 25 minutes. Cool completely.

MAPLE GLAZE
1 cup powdered sugar
2 tablespoons PURE maple syrup
1 teaspoon PURE vanilla extract

  • In a small bowl whisk together the powdered sugar, maple syrup and vanilla until smooth.
  • Drizzle over bars and let set before cutting into squares.

RUM RAISIN PUMPKIN PIE ~ BLOG 365.328

For us, traditional pumpkin pie has become kind of boring and don’t even try and serve one of those from a big box store, they’re so boring and cardboard like. When I found this recipe I just knew this would become our new favorite! I embellished it a bit with changing up the rum to an apple rum we love. I’m also increasing the amount of raisins next time.

RUM RAISIN PUMPKIN PIE

1/2-1 cup golden raisins**(see notes)
1/4 cup apple rum
1/4 cup boiling water
2 LARGE eggs
3/4 cup packed brown sugar
1 tablespoon AP flour
1/2 teaspoon salt
1/2 teaspoon ground ginger
1/2 teaspoon QUALITY cinnamon
1/4 teaspoon FRESH ground nutmeg
1/4 teaspoon ground cloves
15 ounce can pumpkin
8 ounces evaporated milk**(see notes)
Crust for a single crust pie – your choice, homemade or store bought

  • Preheat oven to 400°.
  • Roll dough into a 1/8 inch thick circle and transfer to a 9 inch pie plate. Trim crust to 1/2 inch beyond the plate rim and flute edge. Place raisins in a small bowl and cover with the rum and boiling water. Let them sit 5 minutes. **(see notes)
  • In a large mixing bowl combine the eggs, brown sugar, flour, salt and spices.
  • Stir in the pumpkin and raisin mixture.
  • Gradually blend in milk.
  • Pour into crust.
  • Bake 35-40 minutes until knife inserted in center comes out clean. **(see notes)
  • Cool on wire rack.
  • Refrigerate any leftovers if there are some.

NOTE:

  • I like to use golden raisins which are naturally plumper and juicier than regular raisins. When I use golden raisins I use all rum and let them sit for 10-15 minutes.
  • Use the rest of your evaporated milk in your Thanksgiving mashed potatoes.
  • Cover edges with foil last 15-20 minutes if edges are browning too quickly.

CHOCOLATE COVERED CHEESE ~ RUBY CHOCOLATE ~ BLOG 365.325B

I’m sure you’ve heard of it on your favorite cooking show, even if you have no idea what it really is. I know I had and even though it was explained, it just wouldn’t register and stay in my brain.

I’m entering a charcuterie board contest on New Year’s Even and chose the desert category. I’ve been looking for not only tried and true recipe ideas, but some new and unusual ones too. I ran across a recipe for chocolate covered cheese. YEP, you read that right, chocolate covered cheese!

I decided to try it three ways, milk, dark and ruby covered with a flake salt. I skipped white as I’m just not a fan – worst discovery of 1930 in my book! I also decided to try it with multiple flavored cheeses. I’m using Jack, sharp white cheddar and a champagnes Havarti. These are the pre-event taste tests> 😀

I figured I should do the research to really understand what Ruby chocolate it. I didn’t believe the cotton colored hue of the chocolate could be natural, but for the most part I was seriously wrong!

Ruby chocolate magically appeared in 2017 after a 13 year development process in Switzerland by the Barry Callebaut company. I say magically because the details of how it is produced are kept closely guarded, but they have noted that the color and unique flavor are products of the bean’s fermentation process.

Nestle released a limited edition KitKat overseas and another version again in 2019 in the UK leaving many companies scrambling to develop their own version.

Ruby chocolate is made from Ruby Cacao Beans which are found in South America; Ecuador and Brazil as well as the Ivory Coast (West African coast). Like specific grapes grown for specific wines, the ruby cacao beans are directly influenced by their growing environment so are cultivated in very specific climates.

So far in my taste testing I’m finding that far more women appreciate the flavor than men do. MEH seems to be the overwhelming consensus of the men I know and even many women can take it or leave it. BUT, it will still be a stunning addition to my charcuterie board 😀

There are NO added berries, flavor or dyes, yet ruby chocolate tastes berry like. The fruity flavor has hints of strawberry and raspberry and is quite smooth in texture, but not milky. While it’s NOT bitter, it does have a slightly tart after effect taste. I did find this image on the company’s website that may explain it better.

 

CHOCOLATE COVERED CHEESE

8 ounces aged cheddar or Monterey Jack cheese
6 ounces bittersweet chocolate, chopped
Flake sea salt

  • Cut cheese into 1/2-in. cubes.
  • In a microwave, melt chocolate in 30 second increments; stirring until smooth.
  • Dip cheese cubes in chocolate, allowing excess to drip off.
  • Place on waxed paper.
  • Sprinkle with a few grains of salt.
  • Let stand until set.

FRUIT (BLACKBERRY) PIE BARS ~ BLOG 365.307

We live in blackberry country and have a blackberry festival every year. You can find recipes for all things blackberry abound this time of year. A neighbor shared these bars and recipe with me and I instantly fell in love.

FRUIT (BLACKBERRY) PIE BARS

CRUST & TOPPING

2 cups all purpose flour
1 cup EXTRA FINE sugar
1/4 teaspoon salt
1 cup (2 sticks) butter, softened to room temperature

  • Preheat oven to 350°.
  • Grease a 9×13 baking pan.
  • Whisk together the flour, sugar and salt.
  • Cut butter in with a pastry blender until the butter is evenly distributed and mixture is crumbly.
  • Reserve 1 1/2 cups for topping.
  • Press the remaining mixture into the bottom of the pan and bake 12 minutes.
  • Cool 10-15 minutes.

FILLING

4 LARGE eggs
2 cups EXTRA FINE sugar
1 cup sour cream
3/4 cup flour
pinch salt
Zest of 1 lemon
1 teaspoon PURE almond extract
32 ounces FRESH or frozen blackberries, thawed and drained well

  • Whisk eggs in a large bowl until smooth.
  • Add sugar, sour cream, flour, salt, lemon zest and almond extract, mixing until well blended.
  • Gently fold in berries and spoon the mixture evenly over the crust.
  • Crumble remaining crust mixture evenly over the berry layer.
  • Bake 45-55 minutes or until cooked through.
  • Cool COMPLETELY before cutting.

NOTES:

  • These are VERY thick bars and baking time may vary depending on the fruit you use.
  • These bars work wonderfully with all flavors of fruit. Cherry and peach are excellent! Cranberry is wonderful at this time of year also. I like to mix a few blueberries and strawberries into the cranberries for a little extra sweetness.
  • I HIGHLY recommend non-seeded fruits.
  • If you like THICK crusts, double your crust and topping ingredients – just sayin’ 😀

TIMELESS CLASSIC SUGAR COOKIES ~ BLOG 365.278

TIMELESS CLASSIC SUGAR COOKIES
4 cups sifted flour (sift first, measure second)
2 teaspoons baking powder
1 teaspoon salt
3/4 cup butter (1 1/2 sticks), softened
1 1/2 cups extra fine sugar
2 LARGE eggs
1 1/2 teaspoons PURE vanilla

  • Preheat oven to 350°.
  • Lightly grease baking sheets.
  • Sift together the pre-sfited flour, baking powder and salt. Set aside.
  • In a large bowl beat the butter and sugar together until fluffy.
  • Add eggs and vanilla, beating well.
  • Stir in one third of the flour mixture until incorporated and repeat two more times until you have a smooth stiff dough.
  • Dust wax paper with powdered sugar.
  • Roll out a portion of dough until 1/4 inch thick.
  • Cut out cookies as desired and place on baking sheet.
  • Bake 10 minutes until cookies are firm and golden brown.
  • Allow to cool COMPLETELY before icing or decorating.

DRUNKEN EAGLES aka PEANUT BUTTER OATMEAL CHOCOLATE CHIP RAISIN COOKIES BLOG 365.264

DRUNKEN EAGLES aka PEANUT BUTTER OATMEAL CHOCOLATE CHIP RAISIN COOKIES

1 cup butter, softened
3/4 cup sugar
1/2 cup brown sugar
2 LARGE eggs
1 cup JIF or SKIPPY creamy peanut butter
6 teaspoons PURE vanilla
1 1/2 cups flour
2 teaspoons baking powder
1 teaspoon salt
2 cups old fashioned oats
2 cups QUALITY semi-sweet chocolate chips
1/4 cup spiced rum
1 cup golden raisins

Up to 48 hours before you plan to make the cookies pour rum over raisins, cover and let raisins absorb the rum.

  • Preheat oven to 350°.
  • Drain any remaining rum off raisins.
  • Cream together the butter and both sugars until smooth.
  • Add eggs, peanut butter and vanilla, mixing again until smooth.
  • Sift in flour, baking powder and salt.
  • Mix in old fashioned oats and chocolate chips until well blended.
  • Fold in raisins.
  • Using a large scoop arrange cookies on cookie sheets. (Cookies will not flatten very much.)
  • Bake 11-15 minutes until edges are golden.
  • Allow cookies to rest 5 minutes on the baking sheet before transferring to a cooling rack for 10-15 minutes.

NOTE: I make a gluten-free version substituting almond flour 1:1 and gluten-free oats 1:1 that is actually tastier to me 😀

HUMMINGBIRD CAKE ~ BLOG 365.243

Homemade hummingbird cake is exceptionally moist and flavorful with layers and layers of banana pineapple spice cake and a super silky cream cheese frosting!

HUMMINGBIRD CAKE

2 cups THINLY sliced pecans
1 cup of sweetened shredded coconut would be wonderful though!
3 cups all-purpose flour
1 teaspoon baking soda
1 1/2 teaspoons PURE ground cinnamon
1/2 teaspoon allspice
1/2 teaspoon FRESH ground nutmeg
1/2 teaspoon salt
2 cups mashed bananas (4 large ripe bananas)
8 ounce can crushed pineapple, slightly drained. You want a little juice, but not all of it!
3 LARGE eggs, at room temperature
2/3 cup neutral oil or melted coconut oil)
1 cup packed brown sugar
3/4 cup FINELY ground granulated sugar
2 teaspoons PURE vanilla extract

  • Preheat the oven to 300°.
  • Spread pecans onto a lined baking sheet,toasting for 6-8 minutes.
  • Remove from the oven to cool.
  • Turn oven up to 350°.
  • Grease three 9-inch cake pans, line with parchment paper rounds, then grease the parchment paper. The parchment paper will help the cake release from the pan.
  • Whisk the flour, baking soda, cinnamon, allspice, nutmeg and salt together in a large bowl.

  • Whisk the rest of the cake ingredients in a medium bowl.
  • Pour wet ingredients into dry ingredients and whisk until completely combined. You’ll have 7 cups of batter.
  • Fold in 1 1/2 cups of the toasted pecans, saving the rest for garnish.
  • Spread batter evenly between the 3 prepared cake pans.
  • Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean.
  • Rotate pans halfway through baking.
  • Remove cakes from the oven and allow to cool completely in the pans set on a wire rack. Once completely cooled, remove cakes from pan and level the tops off so they are flat. If desired cut cakes in half to make 6 smaller layers.
  • Discard the tops or eat. 



CREAM CHEESE FROSTING
16 ounces FULL FAT cream cheese, softened room temperature
3/4 cup (12 tablespoons) unsalted butter, softened to room temperature
5 cups powdered sugar
1 tablespoon WHOLE milk
2 teaspoons PURE vanilla extract
1/8 teaspoon salt, or more to taste

  • In a large bowl beat the cream cheese and butter together on high speed until smooth and creamy.
  • Add the powdered sugar, vanilla, milk, and salt, beating on low speed for 30 seconds, then switch to high speed and beat for 2 minutes. 
  • Taste and adjust salt if needed.

ASSEMBLY 

  • Place 1 cake layer on your cake turntable, cake stand or serving plate.
  • Evenly cover the top with frosting.
  • Top with 2nd layer and evenly cover the top with frosting.
  • Finish with the third cake or 4th, 5th and 6th layer(s) and spread the remaining frosting all over the top and sides.
  • Garnish with leftover toasted pecans.
  • Refrigerate for at least 30 minutes before slicing to prevent the cake from falling apart as you cut it.

NOTES:

  • TO MAKE AHEAD: Prepare cakes and frosting 1 day in advance. Keep cakes at room temperature, covered tightly. Refrigerate prepared frosting in an airtight container, then bring to room temperature when ready to use. 
  • FROZEN BANANAS: You can use thawed frozen bananas in this recipe, but thawed bananas are extra wet, so drain off as much of the excess liquid as you can before mashing.
  • CUPCAKES: This recipe will make 3 dozen cupcakes. Fill liners 2/3 full and bake 20-22 minutes or until cooked through.
  • BUNDT CAKE: This recipe makes a great bundt cake, but is too much batter for a 9×13 cake. Bake time will be longer for a bundt cake, 55-65 minutes. Use a toothpick to test for doneness. DO NOT OVER BAKE.

Adapted from Southern Living.

CHICKEN CHILE RELLENOS CORNBREAD CASSEROLE ~ BLOG 365.241

CHICKEN CHILE RELLENOS CORNBREAD CASSEROLE
2 cups stone-ground yellow cornmeal
2 teaspoons baking powder
1⁄2 teaspoon baking soda
1⁄2 teaspoon salt
1 1/4 cup sour cream
2 LARGE eggs
1 can Mexican Corn niblets
1/2 cup FRESH chopped roasted HATCH chiles or 4 ounce can chopped green chilies, rinsed and drained
2 cups rotisserie chicken pieces
1 cup shredded Mexican blend cheese

  • Preheat the oven to 400°.
  • Lightly coat an 10 inch round cake pan with non-stick cooking spray.
  • In a medium bowl, whisk together the cornmeal, baking powder, baking soda, and salt.
  • In another large bowl, whisk together the sour cream, eggs, and corn.
  • Fold in the cornmeal mixture, chicken pieces, green chiles, and cheese into the dry ingredients JUST until blended.
  • Spread evenly in the prepared pan.
  • Bake 30 minutes until a toothpick inserted in the center comes out clean.
  • Cool in the pan on a wire rack.
  • Serve warm or at room temperature.
  • Garnish with minced green onions, sour cream and minced cilantro.

HATCH CHILES are my favorite green chile. They are similar to their cousin the Anaheim green chile, but is specific to the Hatch Valley in southern New Mexico. Hatch chiles only come from Hatch, New Mexico. The HATCH green chile is especially popular throughout all of New Mexico, as well as Texas and Southern California.

They have a balanced, smoky heat that enhances both savory and sweet dishes. You can buy a canned version of roasted Hatch chiles, but nothing beats a FRESH roasted one. August and September are the BEST times to find them.

True Parmesan cheese only comes from the Reggio Emilia and Parma region, champagne only comes from the champagne wine region of France. Similarily Hatch chiles from the Hatch Valley are like grapes coming from the Napa Valley.

Hatch chiles are extremely versatile. I add them to stews, sauces, dips, dressings, salsa and even desserts. Some of my favorite sandwich cookies (Sweet Lime chile) in the world come from the HEB grocery chain in Texas. Try adding them to your apple pie or on top of a burger or your slice of pizza.

Green and red Hatch chiles are the same pepper just picked at different times. They do each offer distinct flavors though. I LOVE them best in August when they offer a smoky flavor. But, in September when the turn red they offer a sweeter flavor better suited for the sweeter recipes.

BUTTER SWIM BISCUITS ~ BLOG 365.234

Butter Swim Biscuits are buttermilk biscuits that are baked drenched in butter for a biscuit that has a crispy crust with a soft and fluffy inside.

BUTTER SWIM BISCUITS
2 ½ cups sifted all-purpose flour
4 teaspoons baking powder
1 tablespoon granulated sugar
2 teaspoons kosher salt
2 cups buttermilk
½ cup butter, melted

  • Preheat the oven to 425°.
  • Whisk together flour, baking powder, sugar, and salt in a medium bowl.
  • Drizzle the buttermilk into the sifted flour mixture and gentle stir until mostly combined. Be careful not to overwork the batter.
  • Pour the melted butter into an 8×8-inch baking dish.
  • Spread the dough evenly over the butter all the way to the edges.
  • Cut the unbaked dough into a 3×3 pattern (9 squares).
  • Bake for 28 minutes, or until the tops are golden brown.
  • Allow the butter to be absorbed into the biscuits before cutting and serving.


NOTES:

  • Place the baking dish on a baking sheet in case of spillover.
  • I often use herb butter to add flavor.

CRUNCHY FRUIT CRISP ~ BLOG 365.220

This is one of those go to granny recipes that every southern lady has made for eons. Always reliable and works with any fruit or fruit combination.

CRUNCHY FRUIT CRISP
2 cups Bisquick baking mix
2/3 cup sugar
3/4 teaspoon QUALITY cinnamon
1 JUMBO egg, lightly beaten
1/3 cup butter, melted
2 cups chopped or sliced FRESH fruit

  • Preheat oven to 400°.
  • Grease 9 inch baking dish.
  • Whisk together the bisquick baking mix, sugar and cinnamon.
  • Add melted butter and egg, stirring JUST until incorporated.
  • Spread two-thirds of dough into baking dish.
  • Arrange fruit pieces over dough.

1/3 cup PACKED brown sugar

  • Add brown sugar to remaining dough until crumbly.
  • Crumble Over fruit.
  • Bake 30 minutes or until fruit is tender and top is crispy and golden.

DOUBLE BANANA CAKE ~ BLOG 365.185

I hope you’re having a WONDERFULLY relaxing and happy 4th of July – Stay safe and don’t forget to hydrate! It’s HOT out there.

DOUBLE BANANA CAKE
18 ounce banana cake mix plus any ingredients to prepare it according to package directions
3/4 cup chopped walnuts
1 banana, THINLY sliced
4 tablespoons NUTELLA hazelnut spread

  • Preheat oven to 350°.
  • Spray 9 inch deep baking dish.
  • Prepare cake mix according to package directions.
  • Fold in nuts.
  • Spread batter in prepared pan.
  • Dot batter with NUTELLA.
  • Using a knife swirl the Nutella into the cake mix.
  • Layer banana slices in a single layer on top.
  • With your fingers or the back of a spoon press banana slices down into the cake batter.
  • Bake 25-30 minutes or until tester comes out of center clean.
  • Cool in pan 15 minutes.
  • Frost as desired.

ULTIMATE COFFEE CAKE ~ BLOG 365.171

For years I made this simple and classic Bisquick coffee cake from the back of the box, but I doctored it up my way. So recently I went looking for Bisquick’s original recipe and was surprised to find MANY versions of it by several bakers. The only thing I found in common was the use of Bisquick and most people did what I’d been doing for many years ~ double the ooey gooey streusel!

MY RECIPE for the ULTIMATE COFFEE CAKE
STREUSEL TOPPING
2/3 cup Bisquick®
2/3 cup PACKED brown sugar
4 tablespoons butter, softened
1 tablespoon QUALITY ground cinnamon
1/3-1/2 cup golden raisins
1/3-1/2 cup chopped walnuts (optional)

  • Combine the baking mix, brown sugar, cinnamon, and butter with a pastry blender or fork until crumbly.
  • Fold in nuts and raisins, if using. Set aside.

CAKE
2 cups Bisquick®
2/3-3/4 cup WHOLE milk
3 tablespoons sugar
1 LARGE egg
1 teaspoon PURE vanilla extract
1 tablespoon QUALITY ground cinnamon

  • Preheat the oven to 375°.
  • Grease a DEEP 9-inch baking dish.
  • In a large bowl, combine baking mix, sugar, cinnamon, milk, and egg together, mixing well.
  • Pour the mixture into the greased baking dish.
  • Spread the topping evenly over the cake batter.
  • Use a knife to swirl the streusel topping into the cake.
  • Bake 25-30 minutes or until a toothpick comes out clean.
  • Pour a cup of coffee and enjoy!

NOTES:

  • BISQUICK is the ONLY baking mix that works EXACTLY right in this recipe. Substitute other brnads at your own risk 😀
  • For really ooey and gooey streusel double the amounts.
  • When I’m feeling a bit naughty I soak the raisins in a spiced rum first. Be sure to drain them well before adding them to the streusel.

Here are the links to a few of the similar recipes I found.

MY BAKING ADDICTION’S  Yield 8-10 servings
This version of the same basic coffee cake gets its tang from sour cream and has a little twist using either pumpkin pie spice or apple pie spice instead of plain cinnamon PLUS a bit of a crunch from pecans though I prefer walnuts.

BISQUICK COFFEE CAKE
STREUSEL TOPPING
⅔ cup Bisquick mix
⅔ cup packed light brown sugar
1 teaspoon pumpkin pie spice
¼ cup unsalted butter, cold
½ cup chopped pecans (optional)

  • In a medium bowl, stir combine ⅔ cup Bisquick, ⅔ cup brown sugar and 1 teaspoon pumpkin pie spice. Use a pastry blender to cut in the butter until well combined and only small pieces of butter are visible.
  • Stir in the pecans. Set aside.

CAKE
2 cups Bisquick mix
2 tablespoons light brown sugar
½ teaspoon pumpkin pie spice
⅔ cup sour cream
¼ cup milk
1 egg
1 teaspoon vanilla extract

  • Preheat oven to 375°F.
  • Spray a 9-inch round cake pan with cooking spray. Set aside.
  • In a large bowl, whisk together the remaining Bisquick, brown sugar, and pumpkin pie spice.
  • Stir in the sour cream, milk, egg, and vanilla until well combined.
  • Spread half of the cake batter into the bottom of the greased cake pan.
  • Sprinkle evenly with half of the streusel.
  • Top evenly with the remaining cake batter, followed by the rest of the streusel.
  • Bake for 30-35 minutes, or until a toothpick inserted into the cake comes out clean.