Desserts

 Little B's Favorite Apple Crisp

1 stick of butter, room temp is fine & works better
3/4 cup brown sugar, firmly packed
3/4 cup flour
3/4 cup oatmeal
1/2 tsp cinnamon
1/4 tsp salt
7 medium apples, cored & peeled & sliced
1/4 cup apple cider
pinch of nutmeg, preferably freshly grated
1/4 cup cranberries, if using dried cranberries soak them in apple cider to cover for 1-2 hrs

Preheat oven to 350 and spray an 8x8 baking dish with cooking spray.  In a medium bowl stir together the brown sugar, flour, oatmeal, cinnamon and salt.  Add the butter and with a fork, or using your fingers, work the butter into the flour mixture until it forms crumbs (about the size of peas, a little larger is fine). 

Place the sliced apples in your baking dish, along with the drained cranberries, then add a dash of nutmeg.  Sprinkle the 1/4 cup of apple cider evenly over top of the apples, then do the same with the topping.  Place in oven and cook for about 45 minutes, or until your apples reach your desired doneness (is that a word?).  If you like your apples to be a little more firm, I'd cook it for about 30 minutes.  

 Chocolate Delight

1, 3.4oz package Chocolate Pudding, make according to package instructions & refrigerate
1, 3.4oz package Vanilla Pudding, make according to package instructions & refrigerate 
2 cups homemade whipped cream for top layer (can substitute Cool Whip)
2 cups + Toffee bits 

Crust:
1 cup pecans, chopped into small pieces
4 tbsp sugar
1/2 cup butter, melted
1/2 cup flour
1/2 graham cracker crumbs

Cream Cheese Layer:
8 oz package cream cheese, softened
1 cup powdered sugar
1 cup homemade whipped cream (can substitute with Cool Whip)

The first thing you want to do is make the pudding and set it aside in the refrigerator until you're ready for it.  Next, preheat your oven to 350 and generously spray a 9x13 baking dish with cooking spray.  For the crust, process all of the crust ingredients in a food processor to combine.  Pour into baking dish and press it evenly on the bottom of the dish.  Place in oven and bake for 20 minutes, then remove from oven and allow to cool completely before putting the dessert together.

Once crust is cooled, you can prepare the cream cheese layer.  Add the cream cheese & sugar to bowl of electric mixer and mix until fully combined.  Add the 1 cup of whipped cream and mix until light and fluffy.  Spread evenly over the crust, then sprinkle about 1 cup of toffee bits evenly over cream cheese layer (I am guessing on the amount, I just added enough to cover it lightly).  Next spread the chocolate pudding evenly, then the vanilla pudding on top of that.  Top with the last 2 cups of whipped cream, and sprinkle 1+ cups of toffee bits on top of the whipped cream.  Chill in refrigerator for at least 2 hours before serving.

Frozen Banana Bites (adapted from Bon Appetit)

1 1/4 cup bittersweet chocolate chips
3/4 cup butterscotch chips
2 tbsp canola oil
Toppings:  I used chopped peanuts & toffee bits
3-4 large bananas, cut into 1/2" thick slices

Combine both types of chips in a medium saucepan, along with the oil, and stir on low heat until melted and smooth.  Remove from heat and cool for about 15 minutes.

Line a cookie sheet with tin foil and spray with cooking spray.  Place your toppings in separate small bowls. Dip your banana slices completely into the chocolate mixture, shake off excess, then drop into the bowl of topping.  Just sprinkle some of the topping over the banana piece to coat (instead of trying to roll it around), then transfer to cookie sheet.  When all the banana pieces are coated, place cookie sheet in freezer for about 3 hrs.  Serve frozen. 

Aunt Judy's Rice Krispy Treats

1 cup Karo syrup                          
1 cup sugar    
1 cup peanut butter
6 cups rice krispies
6 oz butterscotch morsels (sometimes I use more butterscotch than chocolate)
6 oz semi sweet chocolate morsels

Bring the Karo syrup and the sugar to a boil in a large pot, until sugar is dissolved.  Remove from heat and stir in the peanut butter.  Next, add the rice krispies and stir until well combined.  Butter a 13x9 baking dish and press the mixture into pan.  Melt the butterscotch and chocolate chips in a double boiler.  Once it's melted and well combined, spread over rice krispy mixture.  Let them firm up before serving.  ENJOY and watch them disappear! 

Banana Split Trifle 

One Angel Food cake – feel free to make one from scratch, use a box mix, or buy a pre-made one 
Vanilla Pudding – feel free to make a batch of homemade pudding, or make 1 package of instant 
3 large bananas, sliced
1 ½ cups sliced fresh strawberries
1 ½ - 2 cups chopped fresh pineapple (or a 16 oz can of crushed pineapple, drained)
¼ cup chocolate syrup
1 container of whipped topping, thawed (you could make whip cream from scratch but it wouldn’t hold up well after the dessert sets) 
½ cup walnuts

Prepare the cake and make sure it’s completely cooled before assembling the dessert.  While the cake is baking, make the pudding  and make sure it has set before assembling. 

When you are ready to assemble the dessert, cut the cake in half.  In a trifle dish (or large salad bowl) break up half of the cake into bite-size pieces.  Top the cake pieces with half of the pudding, half of the bananas half of the strawberries, half of the pineapple, half of the chocolate syrup, half of the whipped topping and half of the nuts.  Repeat all these steps with the remaining ingredients in the same order.  Chill until ready to serve.


Cheesecake in the Crock-pot (adapted from www.crockpotladies.com)

2, 8 oz packages of cream cheese, at room temp
2 eggs, at room temp 

1 tsp vanilla
1/2 cup sugar
1 cup graham cracker crumbs
1/4 cup butter, melted
1 tbsp sugar

Mix the cream cheese and sugar in a large bowl until well blended.  Add the eggs, one at a time, mixing until blended before adding the the second egg.  Mix in the vanilla.  In a medium bowl, stir together the graham cracker crumbs and 1 tbsp of sugar.  Add the melted butter and stir with a fork until well blended.  

Spray a 7 1/2" x 5 1/2 " round pan with cooking spray (you may have to adjust your pan size to fit your crock-pot).  Press the graham cracker crumb mixture into the bottom and halfway up the sides of the pan - make sure you have a smooth even layer.  Pour in the cream cheese mixture, and carefully place the pan into your crock-pot.  Carefully pour water into the bottom of your crock-pot - enough water so that it goes about halfway up the outside of the pan.  Place lid on the crock-pot and cook on high for 2 1/2 hours, or until the center is set.  Remove the pan from the crock-pot and let it cool for about an hour before transferring to the refrigerator.  Chill in fridge for at least an hour before serving.   

Strawberry Tiramisu

2 packages lady fingers
1 cup strawberry jam
1/2 cup warm water
2 tbsp strawberry liquor
1 1/3 cup whipping cream
4-5 tbsp confectioner's sugar
16 oz mascarpone cheese, softened
1 lb fresh strawberries, sliced
3 oz white chocolate, shaved

In a medium bow whisk together the jam, water and liquor then set aside.  In the bowl of an electric mixer, whip the cream and confectioner's sugar together until it forms stiff peaks.  In another medium bowl, fold together the mascarpone cheese and 1/2 of the whipped cream until incorporated.  Pour this mixture into the bowl with the rest of the whipped cream and fold it together until well blended. 

In a 13x9 baking dish, pour half of the strawberry jam mixture and spread it evenly over the bottom of the dish.  Layer 1 package of the lady fingers over the jam mixture, making sure to dish the pan completely.  Spread 1/2 of the mascarpone mixture over the lady fingers, then add a layer of 1/2 of the sliced strawberries.  Sprinkle 1/2 of the shaved white chocolate over the strawberries.  Next, pour the remaining strawberry jam mixture evenly over top of the strawberries and white chocolate.  Repeat layers:  add the rest of the lady fingers, then the rest of the mascarpone cheese mixture, then the last of the sliced strawberries and top with the remaining shaved white chocolate.  Cover and refrigerate for 12 hours before serving.  

 German Chocolate Cake

2 cups flour
1/4 salt 
1 tsp baking soda
1/2 cup water
1, 4 oz package of Baker's German Sweet Chocolate
2 sticks butter, softened
2 cups sugar
4 egg yolks 
4 egg whites
2 tsp vanilla
1 cup buttermilk

Preheat oven to 350, and butter & flour your cake pan/pans (for some reason when I make this cake I always use a bunt cake pan) and set aside.  In a medium saucepan add the chocolate and water.  Heat on low, stirring constantly, until chocolate is melted and mixture is smooth.  Remove from heat and set aside.  In another bowl, mix the flour, baking soda and salt together and set aside.

In a large bowl, beat the butter and sugar with an electric mixer until light and fluffy.  Add egg yolks, 1 at a time, beating well after each addition.  Stir in the chocolate and vanilla until combined.  Add the flour mixture alternately with the buttermilk, beating after each addition until smooth.  

In a separate bowl, beat the egg whites with an electric mixer on high speed until stiff peaks form.  Gently fold egg whites into batter until combined.  Pour batter into your cake pans, and bake for 30 minutes or until cake tester comes out clean.  Run a spatula between cakes and side of pan, and set aside to cool.  It doesn't have to cool completely before removing from the pan, but I'd wait at least a half hour.  After removing from pans, place on wire rack until cooled completely.  Frost with coconut-pecan frosting (see below for recipe).

Coconut-Pecan Frosting:  1 1/2 sticks butter, 1 1/2 cups sugar, 1 (12 oz) can evaporated milk, 4 egg yolks slightly beaten, 2 tsp vanilla, 1 (7oz) package shredded coconut (about 2 2/3 cups) and 1 1/2 cups chopped pecans.  Add everything except the coconut & pecans to a medium saucepan.  Cook on medium heat, stirring constantly, for about 12 minutes or until thickened and golden brown.  Remove from heat and stir in the coconut & pecans.  Cool to room temp before using.  

 

Candied Pecans
 

3 tsp cold water
1 egg white
1 lb pecans
1 cup sugar
1 tsp cinnamon
1 tsp salt

Spray a cookie sheet with cooking spray, and preheat oven at 225.  Beat water and egg whites until frothy.  Stir in pecans and mix well until pecans are all coated.  Combine sugar, cinnamon and salt.  Add to pecans and mix well.  Spread on cookie sheet and bake for 1 hour.  Stir halfway through.  Allow to cool completely before storing in an airtight container.

Applesauce Bars

1/2 cup + 2 tbsp of shortening 
1 cup + 2 tbsp sugar
1 egg
1 tsp vanilla
3 cups flour
2 tsp baking powder
1/2 tsp salt
3 tsp milk
1 1/4 cup applesauce
2 tbsp sugar
2 tbsp flour

Spray a 9 x 13 baking dish with cooking spray and preheat the oven to 400.  Mix shortening, sugar, egg and vanilla in bowl of electric mixer until light and fluffy.  Sift together flour, baking powder and salt.  Add the flour mix to the shortening mixture, alternating with the milk and mix well.  Spread 2/3 of the dough into baking dish.  Add the apple sauce and make sure to spread it out evenly.  

To the remaining 1/3 of the dough, add the extra 2 tbsp of sugar & flour and mix until it forms medium sized crumbs.  Sprinkle of top of applesauce evenly.  Place in oven and bake for 15-20 minutes or until the topping starts to brown.  Remove from oven and cool completely before serving.  Store left overs in refrigerator.

Snickers Fudge

    For the first layer:

      1 cup milk chocolate chips
1/4 cup butterscotch chips
1/4 cup peanut butter

    For the second layer:

      4 tablespoons butter
1 cup granulated sugar
1/4 cup evaporated milk
1 1/2 cups marshmallow creme
1/4 cup peanut butter
1 teaspoon vanilla
2 cups chopped salted peanuts

For the third layer

14 ounce package caramel cubes
1/4 cup heavy cream

For the fourth layer

1 cup milk chocolate chips
1/4 cup butterscotch chips
1/4 cup creamy peanut butter

To prepare the first layer:

In a small saucepan over low heat, add milk chocolate chips, butterscotch chips and peanut butter. Stir often until completely melted and smooth. Pour mixture into the bottom of a 9 x 13″ baking pan lightly coated with nonstick spray. Spread the mixture out in an even layer and place in the refrigerator until set, or put in the freezer for 30 minutes.

To prepare the second layer:

In a medium saucepan, melt butter over medium-high heat. Mix in sugar and evaporated milk. Once it comes to a boil, let cook 5 minutes while stirring. Remove from the heat and quickly stir in marshmallow creme, peanut butter and vanilla. Stir in peanuts. Pour over the set chocolate layer and gently spread the mixture in an even layer. Place in the refrigerator until set, or in the freezer for 20 minutes.

To prepare the third layer:

Place the unwrapped caramel cubes and heavy cream in a medium saucepan. Place over low heat and stir until the mixture has completely melted and is smooth. Pour in the pan and quickly spread it out in an even layer. Place in the refrigerator until set, or in the freezer for 30 minutes.

To prepare the fourth layer:

In a small saucepan over low heat, add milk chocolate chips, butterscotch chips and peanut butter. Stir often until completely melted and smooth. Pour over the third layer and spread in an even layer. Place in the refrigerator for at least 1 hour before cutting into squares, or in the freezer for 30 minutes.

Butterscotch Cheesecake Bars (adapted from Anne Burrell) 

3/4 cup firmly packed brown sugar  

2 cups all purpose flour

1 1/2 cups old fashioned rolled oats

2 sticks unsalted butter, at room temperature, cut into pieces

1 ½ cups butterscotch chips

1 tsp ground cinnamon 

1/4 tsp salt

1 (8-ounce) package cream cheese, at room temperature

1 (14-ounce) can sweetened condensed milk

Zest of 1 lemon

1 tsp vanilla

Preheat the oven to 350 degrees F and spray a 9x13 baking dish liberally with cooking spray.

In the bowl of a food processor add the brown sugar, flour, oats and pulse to combine. Add the 2 sticks of butter, cinnamon, salt and the butterscotch chips. Pulse until mixture forms clumps. Transfer the mixture to a large bowl. Press half of the mixture into the bottom of the prepared pan in an even layer and set aside the other half. Bake until slightly golden and set, about 12-14 minutes. Remove from the oven and cool completely. In the bowl of an electric stand mixer, beat together the cream cheese, condensed milk, lemon zest and vanilla until it's nice and smooth. Spread evenly over the baked & cooled oatmeal mixture. Sprinkle the remaining half of the oatmeal mixture over the cream cheese mixture. Bake until the top is golden and set - about 40 minutes.  Chill in refrigerator for at least 3 hours before cutting and serving. 

 

Rhubarb Crisp

1 cup all purpose flour 
Dash of salt 
1 cup sugar
2 eggs, beaten slightly
3 cups diced rhubarb (about 3 large stalks)
¾ cup brown sugar
¼ cup butter

Spray a 8 x8 baking dish with cooking spray, and preheat oven to 350.  Mix ¼ cup flour, salt, sugar and eggs together in a medium sized bowl.  Add the diced rhubarb and pour into baking dish. 

Combine the brown sugar, ¾ cup flour and the butter in bowl of food processor and pulse until mixture resembles fine crumbs.  Sprinkle over the rhubarb mixture and bake for about 45 minutes.  

Scones for Strawberry Shortcake

2 cups flour 

¼ cup sugar
2 tsp baking powder
1/8 tsp salt
1/3 cup cold unsalted butter
1 egg, lightly beaten
1 tsp vanilla
½ cup light whipping cream or half & half

Whisk together flour, sugar, baking powder and salt.  Cut butter into small pieces and blend in to the flour mixture until it resembles coarse crumbs.  Whisk together egg, cream and vanilla and add to flour mixture, mixing just until dough comes together.  Transfer to floured surface and knead gently 4 or 5 times then pat or roll dough until 1 inch thick.  Cut out rounds and place on cookie sheet.  Brush tops with cream and sprinkle with sugar.  Bake at 400 for 15-20 minutes.  Cool on wire rack.
 

Best Ever Carrot Cake

6 cups grated carrots
1 cup brown sugar 
1 1/2 cups white sugar
1 cup vegetable oil
3 tsp vanilla
4 eggs
8 oz can crushed pineapple, drained
3 cups flour
1 1/2 tsp baking soda
1 tsp salt
4 tsp cinnamon
1/4 tsp nutmeg
1 cup raisins
3/4 cup chopped walnuts

In a medium bowl add the grated carrots and brown sugar, stir to combine and set aside for 1 hours.  After an hour you can stir in the raisins.  Preheat the oven to 350 and spray 2, 10" cake pans with cooking spray.  

In the bowl of an electric mixer, beat the eggs until light in color.  Add the sugar, oil and vanilla and beat to combine.  Stir in the pineapple and set aside.  In a separate bowl combine the flour, baking soda, salt and cinnamon.  Add the flour mixture to the wet ingredients and stir until just combined.  Lastly, stir in the carrot mixture and the walnuts.  Pour into prepared pans, and bake for 45-50 minutes or until cake tester comes out clean.  Cool in pans for 30 minutes then remove and cool completely on wire racks, then frost with cream cheese frosting (see below).
Cream Cheese Frosting - In a large bowl beat 1 1/2 blocks of softened cream cheese, 2 sticks of softened unsalted butter and 2 tsp vanilla together until creamy.  Add 2 cups of confectioners sugar and beat until smooth.  YUM!!!!

Creamy Caramel Sauce (by Anne Thornton)

1 1/2 cups sugar 
1/3 cup water
1 1/4 cups heavy cream

Place water and sugar in medium saucepan on medium-low heat. Cook until sugar dissolves, 5-10 minutes - DO NOT STIR. Turn the heat up to medium and boil uncovered until the sugar turns to a chestnut brown color, about 5-7 minutes (350 degrees on candy thermometer if you have one - I just used my meat thermometer, making sure it didn't touch the bottom of the pan). Swirl the mixture gently every now and then. Watch closely at the end because it will go from caramel to burnt quickly.

Turn off the heat and slowly add the cream (you may want to stand back a little to avoid getting splattered). The cream will bubble violently and the caramel will solidify - don't worry this is normal!

Simmer on medium-low heat, stirring constantly until the caramel dissolves and the sauce gets nice and smooth (about 2 minutes). Allow to cool to room temperature which will take about 4 hours. The sauce will thicken as it cools.

Strawberry Cupcakes w/ Cream Cheese Frosting

1 pkg plain white cake mix 
1 pkg strawberry gelatin
1 cup mashed strawberries with juice
3/4 cup vegetable oil
1/2 cup whole milk
4 large eggs

Preheat oven to 350°F degrees. Line two cupcake tins with liners (makes 24 cupcakes) or spray tins lightly with cooking spray.

Place cake mix, strawberry gelatin, mashed strawberries, oil, milk, and eggs in large mixing bowl and beat on low speed for 1 minute. Strawberries should be well-blended. Divide batter among pans and place in oven. Bake until lightly brown, about 15-20 minutes. Remove from oven and cool completely before frosting.

Prepare frosting:  Combine 1 (8oz) package of softened cream cheese, and one stick of softened unsalted butter in bowl of electric mixer. Mix on low speed for one minute or until smooth. Add ½ tsp vanilla extract and 3 cups confectioner’s sugar. Blend on low until sugar is incorporated and frosting is smooth.

Blueberry Turnovers 

1 (17.25 oz) package frozen puff pastry, thawed
Use the filling from the Blueberry Pie recipe (found on the Pies page)

Heavy cream or 1/2 & 1/2

Preheat oven to 400. Unfold puff pastry, and cut each sheet into 4 squares. Spoon blueberry filling onto the center of each square. Fold over from corner to corner to form a triangle shape and press edges together with a fork to seal. Place turnovers onto a cookie sheet, leaving about an inch in between each turnover. Brush tops with heavy cream or 1/2 & 1/2, and sprinkle with sugar. Bake for 25 minutes, or until turnovers are puffed and lightly browned.  Makes 8 turnovers.

Peanut Butter Cup Treats

One bag of mini Reese's Peanut Butter Cups
One batch of chocolate chip cookie dough, minus the chocolate chips

A few hours before you want to make these you need to unwrap all the peanut butter cups, place them in a bowl and put in the freezer. Leave them in there long enough to become frozen, at least an hour.

Prepare a batch of your favorite chocolate chip cookie dough, but do not add the chocolate chips. In a mini muffin pan fill each cup halfway with cookie dough. Put in oven and bake until golden brown, about 5-8 minutes.

When you remove the pans from the oven, immediately start placing the mini peanut butter cups into the center of each cup and gently push down until the cookie rises up around the peanut butter cup. Once you are done, put trays into the freezer for about 15 minutes. This just gives it a chance to set and makes it easier to pop them out of the pans.

Suzie Q Cupcakes

For the Cake:

2 & 2/3 cups all-purpose flour
1 teaspoon baking soda 
1 tablespoon baking powder
1 & 1/4 cups cocoa powder, sifted
1 teaspoon salt
1 cup unsalted butter at room temp
2 cups granulated sugar
3 large eggs
1 large egg yolk
1 tsp vanilla
2 cups ice water

Frosting:

5 cups confectioner’s sugar
scant 1/2 cup hot/boiling water
1 teaspoon vanilla extract
1/4 teaspoon salt
1 1/2 cups unsalted butter, softened
1 cup shortening

Preheat the oven to 350 degrees.
 

Cake: In the bowl of an electric mixer add the sugar and butter and mix until well blended. Add the eggs, one at a time, beating well after each addition, then add the yolk and the vanilla and mix until combined. Add the cocoa and beat until well blended. In a separate bowl whisk the flour, baking powder, baking soda, and salt together. Add the flour mixture in 3 additions alternatively with the ice water, beginning and ending with the flour mix and beating until just blended and smooth after each addition. Spray your cupcake tins with cooking spray and divide the batter evenly. This will make 24-30 cupcakes, depending on how much you fill them.

Place in oven and bake until a tester inserted into the center comes out clean, about 15 minutes. Cool in the pans completely before frosting.

Frosting: Add the confectioner’s sugar to the bowl of an electric mixer. With the mixer running on low, slowly add the boiling water. Next add the vanilla and salt and mix until combined. Add the butter and shortening and continue to beat on low for about 20 seconds. Turn the mixer to medium-high and let it go for 15 minutes. It should be very light and fluffy when done.


Blueberry Cheesecake Bars (adapted from www.inspiredtaste.net)

Crust:

9 graham cracker rectangles

2 tablespoons sugar

1/4 cup unsalted butter, melted

Cheesecake Filling:

2 packages (8 oz each) cream cheese, softened

2 eggs

1 tablespoon grated lemon zest

2 tbsp fresh lemon juice

1/2 cup granulated sugar

                                                                             1 1/2 cups fresh blueberries

Streusel Topping:

1 cup packed light brown sugar

3/4 cup all-purpose flour

6 tablespoons cold unsalted butter

Heat oven to 325°F then lightly spray an 8- or 9-inch square pan with non-stick cooking spray.

Place graham crackers into the bowl of a food processor with 2 tablespoons of granulated sugar, then cover and process until fine crumbs form. Add the melted butter then cover and process until the cracker crumbs are evenly moistened. Press graham cracker crumb mixture evenly into the bottom of the pan and bake 10 minutes until lightly toasted. Cool 10-15 minutes.

To make the cheesecake bar filling, add the cream cheese, eggs, 1 tablespoon lemon zest, the lemon juice and 1/2 cup of granulated sugar. Cover and process until smooth and creamy. Pour cheesecake filling over crust, and then top with blueberries.

Make the streusel topping by adding brown sugar, flour and cold butter to a medium bowl and use a fork or your fingers to cut in the butter until mixture becomes crumbly, and then sprinkle over filling.

Bake for about 45 minutes or until topping is lightly browned and center is almost set (center will jiggle slightly when moved).  Cool 1 hour at room temperature, then refrigerate for at least one hour before serving.

Pineapple Upside-Down Cake (adapted from Cook's Illustrated)

1 1/2 cups all-purpose flour
1 1/2 tsp baking powder 
1/3 tsp salt
3 tbsp cornmeal
1 stick unsalted butter, softened 
1 cup sugar
4 large eggs, room temp and separated
2 tsp vanilla
2/3 cup milk

Topping:
4 tbsp unsalted butter, + more for pan
3/4 cup packed brown sugar
1 small fresh pineapple, cored & cut into 3/8" thick slices

Preheat oven to 350 & butter a 9x13 inch round cake pan.  Topping - In a medium saucepan melt the 4 tbsp of butter over medium heat.  Add the brown sugar and cook until mixture is foamy and pale (3-4 minutes), stirring occasionally.  Pour mixture into cake pan and make sure to coat bottom of pan completely.  Arrange the sliced pineapple over the topping and set aside.

Whisk the flour, baking powder, cornmeal and salt together in a medium bowl.  In the bowl of an electric mixer, cream the butter.  Slowly add the sugar and beat for about 2 minutes, or until it's light and fluffy.  Beat in the yolks and vanilla until combined.  Add dry mixture and milk, alternately in 3 batches, beginning and ending with the dry ingredients until batter is smooth.  In a separate bowl, beat egg whites until stiff peaks form.  Fold 1/4 of the egg whites into the batter until well combined.  Add the remaining egg whites and fold into batter until no white streaks remain.  Pour batter evenly into the cake pan, and bake until top is golden brown and cake tester comes out clean (about 60 minutes).

Remove cake from oven and let set for 10 minutes.  Slide a paring knife around the edge of the cake to loosen it from the pan.  Place a serving platter face down on top of cake pan, and while holding tightly, flip/invert the cake onto the plate.  Carefully remove the pan.  Serves 8-10. 

Rolo Turtles

Waffle shaped pretzels
Whole pecans
Rolos

Preheat oven to 350.  Line a baking sheet with pretzels (how many depends on how many you want/need to make).  Top each pretzel with a rolo, then place cookie sheet in oven for 3-4 minutes - you just want the rolos to be softened, not melted!  Remove from oven and gently place a whole pecan on top of each one and press down just slightly.  When you've added all the pecans, place tray in refrigerator for about 30 minutes to set.  Store in air tight container, in fridge or at room temp (I prefer room temp because they are best eaten at room temp).

Banana Nutella Egg Rolls  makes 6 rolls

Egg Roll Wraps 
Nutella
3 large bananas
Vegetable oil

Place enough vegetable oil to cover the bottom of a large skillet and heat on medium-high heat.  Lay the egg roll wrap on a flat surface and spread a thin layer of Nutella on it, leaving about a 1/2" edge all the way around with no Nutella.  Cut the banana in half and place in the center of the wrap.  Fold the two ends up, then fold one side of the wrap up and over, then do the same on the other side. (You all know what an egg roll is supposed to look like right?  It's kinda hard to explain!)  Dip your finger in some water then press the edge closed until it's sealed.  Repeat process until your bananas are gone - 3 large bananas makes 6 rolls.

Place rolls into the hot oil, and fry on all sides until golden brown, 1-2 minutes on each side.  Best served warm, but really they are good cold too! 

Cranberry Apple Cake (adapted from Ina Garten)

1 cup flour
1/4 tsp salt
1 apple, peeled & diced
12 ounces cranberries
1/2 cup brown sugar
1/2 tsp + 1/8 tsp cinnamon
1/8 tsp freshly grated nutmeg
1/4 cup orange juice
2 eggs
1 stick unsalted butter, melted and slightly cooled
2 tsp vanilla
 
1 cup + 1 tbsp white sugar
1/4 cup sour cream

Preheat oven to 325 and spray a 10" pie plate with cooking spray.  Add the cranberries, apple, brown sugar, orange juice, 1/2 tsp cinnamon & nutmeg to a medium bowl and stir to combine.

Add the eggs to the bowl of an electric mixer, and using the paddle attachment beat the eggs on medium speed for about 2 minutes.  While the mixer is running add 1 cup white sugar, vanilla, sour cream and butter  and beat until just barely combined.  Turn the mixer down to low speed and add the four and salt, and only mix until combined.

Pour the fruit mix into the pie plate, add the batter and spread evenly over the fruit.  Combine the 1 tbsp of sugar with the 1/8 tsp cinnamon and sprinkle over top of the batter.  Bake for about an hour or until cake tester inserted into the middle comes out clean.  

Pretzel Bark

Waffle shaped Pretzels (you can use any pretzel shape you have, even pretzel sticks, you just want to make sure they are lined up nice and snug)
2 sticks butter 
1 cup brown sugar
2 cups semi-sweet chocolate chips
1/2 cup butterscotch chips
Sea Salt

Spray a cookie sheet with cooking spray then line it with the pretzel waffles evenly.  In a medium saucepan medium high heat, stir the butter and the brown sugar until the sugar is dissolved. Let it boil gently just until it starts to form a smooth caramel, then let it bubble a little and get really thick.  Remove from heat and pour over the pretzels, spreading it out as evenly as you can. Put it in the oven at 350 degrees for five minutes.  Remove from heat and let cool for about 15 minutes then place in the freezer for about an hour to set.

Meanwhile, over a double boiler, melt the chocolate and butterscotch chips, stirring to combine until smooth.  After the bark has been in the freezer for an hour, remove it then spread the melted chocolate mixture evenly over top, and sprinkle with sea salt.  Place back in the freezer for two more hours to set.   Take it out of the freezer, and break it up into uneven chunks with your hands and serve.  If you are planning to use at a later date, just place in a freezer bag until ready to use. 

 Carmelitas

1 1/4 caramel sauce (scroll up for recipe)
3/4 cup butter, melted
3/4 cup brown sugar, packed
1 cup flour
1/2 cup rolled oats
1/2 cup quick cooking oats
1/2 pecans, chopped
1 tsp vanilla
1 teaspoon baking soda
3/4 cup milk chocolate chips

Make the caramel sauce and set aside to cool.  In a separate bowl, combine melted butter, brown sugar, flour, both types of oats, pecans, vanilla and baking soda. Pat half of the oatmeal mixture into the bottom of an 8x8" pan and bake at 350 degrees for 10 minutes. Remove pan from oven and sprinkle chocolate chips over crust, and pour the caramel sauce over chocolate chips. Crumble remaining oatmeal mixture over caramel. Return to oven and bake an additional 15-20 minutes, or until the edges are lightly browned. Remove from oven and cool completely before cutting. Stored and serve at room temperature.

 Coconut Cake

5 egg yolks, at room temp 
5 egg whites, at room temp 
2 cups sugar
3 sticks butter, unsalted & softened
3 tsp vanilla
1/2 tsp baking soda
1/2 tsp baking powder
1/2 ts salt
3 cups flour
1/2 cup buttermilk
1/2 cup coconut milk
3/4 cup shredded coconut, sweetened

Frosting:
12 oz cream cheese, softened
2 sticks butter, unsalted
2 1/2 cups powdered sugar  

1 tsp vanilla
1/2 tsp almond extract

Preheat oven to 350, and butter & flour 2, 9" cake pans and set aside.  In medium bowl, mix the flour, baking soda, baking powder and salt together and set aside.  In a large bowl, beat the butter and sugar with an electric mixer until light and fluffy (about 6 minutes).  Add egg yolks, 1 at a time, beating well after each addition.  Mix the buttermilk and coconut milk together and add the flour mixture alternately with the buttermilk/coconut milk mixture, beating after each addition until smooth.  

In a separate bowl, beat the egg whites with an electric mixer on high speed until stiff peaks form.  Gently fold egg whites into batter until combined.  Add the 3/4 shredded coconut and gently stir to combine.  Pour batter into your cake pans, and bake for about 30 minutes or until cake tester comes out clean.  Run a spatula between cakes and side of pan, and set aside to cool.  It doesn't have to cool completely before removing from the pan, but I'd wait at least a half hour.  After removing from pans, place on wire rack until cooled completely.

*Note*  Sometimes I will use 8" cake pans and make 6 cupcakes with the left over batter.  Just watch the cooking time because cupcakes only need about 15-20 minutes in the oven.  I will then freeze the cupcakes to enjoy at a later date ☺

Frosting:  Cream together the butter, cream cheese and the two extracts until combined well.  Add the powdered sugar and mix until nice and smooth.  Frost cake once it is completely cooled.

Chocolate Cobbler (from www.bakeorbreak.com)
  
Cake:
3/4 cup sugar
1 cup flour
3 tbsp cocoa
2 tsp baking powder
1/4 tsp salt
1/2 cup milk
1/3 cup butter, melted
1 tsp vanilla

Topping/Sauce:
1/2 cup sugar
1/2 cup brown sugar
1 1/2 cups hot water
4 tbsp cocoa

Cake: Preheat oven to 350.  In a bowl, whisk together the sugar, flour, cocoa, baking powder and salt. Add the milk, butter and vanilla and mix until smooth.  Pour into an 8x8 baking dish that's been lightly sprayed with cooking spray. 

Topping/Sauce:  In a small mix together the sugar, brown sugar and cocoa.  Sprinkle this evenly over the cake batter, then pour the hot water over top - do not stir.

Bake for about 45 minutes or until the middle is mostly set (meaning when you jiggle the dish it barely moves in the middle).  Cool for 15 minutes before serving.  Spoon the sauce on the bottom over the cake when you serve it. 

S'more Bars (adapted from Betty Crocker)

1 pouch of sugar cookie mix  - dry mix, not already made cookie dough
1 cup graham cracker crumbs 

1 cup butter, melted
3 cups milk chocolate chips
about 4 cups mini marshmallows
1 bag of mini Reese's Peanut Butter Cups

Preheat oven to 375 and lightly spray a 9x13" baking dish with cooking spray.  In a large bowl pour in the cookie dough mixture and stir in the graham cracker crumbs.  Add the melted butter and stir until a soft dough forms.  Press the cookie dough into the baking dish evenly.  Bake for about 20 minutes or until dough is set.  

Remove from oven and evenly distribute the chocolate chips over the cookie mixture.  Let it stand for about 5 minutes or until the chocolate begins to melt, then spread it around evenly over the crust.  Evenly place the mini Reese's Peanut Butter Cups onto the chocolate.  Sprinkle the mini marshmallows over top - as many or as little as you want (I just made sure it covered the chocolate completely).

Set the oven to broil and place dish in oven about 5 inches from the heat.  You do not want to walk away during this step - watch it closely.  You want the marshmallows to get nice and toasted but not burned!  Remove from oven and cool for about 20 minutes before cutting. 
  

Peach Cobbler (serves 6)

6-7 medium sized ripe peaches (about 2 lbs)
1/4 cup brown sugar
2 tsp cornstarch
1 tsp fresh lemon juice
3/4 cup flour
2 tbsp corn meal
1/3 cup sugar
1/4 tsp baking powder
Pinch of salt
1/2 cup cold butter
1 tsp vanilla
1 egg, slightly beaten
Turbinado Sugar

Peel peaches and after cutting in half, remove the pit then cut each half into 4 slices.  Place peaches in a medium size bowl and toss gently with the brown sugar - set aside for about 30 minutes, tossing occasionally.  Drain the juice in a colander over a large bowl.  Take a 1/4 cup of the drained juice and mix it in a small bowl with the cornstarch, lemon juice and a pinch of salt.  Toss the juice mixture with the peaches and pour it into an 8x8 baking dish.  Preheat oven to 350.

To the bowl of a food processor add the flour, corn meal, baking powder, and a pinch of salt.  Pulse to combine.  Cut the butter into pieces and scatter it around the bowl over dry ingredients, then pulse until mixture resembles crumbs (about 10 pulses).  Transfer to a medium bowl, then add the vanilla and the egg.  Stir until a dough forms, but don't over-mix.  Place dollops of dough over the peaches evenly.  Sprinkle the dough with the turbinado sugar.  Bake for about 45 minutes or until the topping is golden brown and the fruit is bubbling. 

Gooey Cinnamon Squares (adapted from Smitten Kitchen)

Cookie base: 

1/2 cup unsalted butter, at room temperature

3/4 cup sugar

1 large egg

1/4 cup whole milk

1 1/2 cup all-purpose flour

1 tsp cream of tartar

1/2 tsp baking soda

1/4 tsp salt

Gooey layer:                                  

1/4 cup corn syrup

1/4 cup half & half (can use milk or heavy cream if you want)

1 tbsp vanilla extract

3/4 cup unsalted butter, at room temperature

1 cup sugar

1 large egg

1/4 tsp salt

1 cup all-purpose flour

Topping:

2 tbsp sugar

1 tsp ground cinnamon

Preheat oven to 350 and line a 9x13 inch baking pan with parchment paper with a 2-inch overhang. 

To make the cookie base:  In a large bowl combine the flour, cream of tartar, baking soda and salt.  In the bowl of an electric mixer, beat the butter and sugar on medium high speed until pale and creamy.  Add the egg, mixing until well blended. Add the flour mixture in two additions, alternating with the milk, and mix just until combined. Spread batter into the bottom of the prepared baking pan. 

To make the gooey layer:  In a small bowl, whisk together the corn syrup, half & half and vanilla. In the bowl of an electric mixer beat the butter and sugar on medium high speed until pale and creamy.  Add the egg, mixing until well blended, then add the salt. Add the flour in three additions, alternating with the half & half mixture, starting and ending with the flour. Spread the batter evenly over the cookie base in the baking dish. 

To make the topping:  In a small bowl, combine the sugar and ground cinnamon. Sprinkle evenly over the batter. Bake for about 25-30 minutes, or until top is golden brown. The gooey layer won't set until the squares have cooled completely.

Let cool before cutting into squares. You can store these in an air-tight container at room temperature.

Snickers Fudge

For the first layer:

1 cup milk chocolate chips
1/4 cup butterscotch chips
1/4 cup peanut butter

For the second layer:

4 tablespoons butter
1 cup granulated sugar
1/4 cup evaporated milk
1 1/2 cups marshmallow creme
1/4 cup peanut butter
1 teaspoon vanilla
2 cups chopped salted peanuts

For the third layer

14 ounce package caramel cubes
1/4 cup heavy cream

For the fourth layer

1 cup milk chocolate chips
1/4 cup butterscotch chips
1/4 cup creamy peanut butter

To prepare the first layer:

In a small saucepan over low heat, add milk chocolate chips, butterscotch chips and peanut butter. Stir often until completely melted and smooth. Pour mixture into the bottom of a 9 x 13″ baking pan lightly coated with nonstick spray. Spread the mixture out in an even layer and place in the refrigerator until set, or put in the freezer for 30 minutes.

To prepare the second layer:

In a medium saucepan, melt butter over medium-high heat. Mix in sugar and evaporated milk. Once it comes to a boil, let cook 5 minutes while stirring. Remove from the heat and quickly stir in marshmallow creme, peanut butter and vanilla. Stir in peanuts. Pour over the set chocolate layer and gently spread the mixture in an even layer. Place in the refrigerator until set, or in the freezer for 20 minutes.

To prepare the third layer:

Place the unwrapped caramel cubes and heavy cream in a medium saucepan. Place over low heat and stir until the mixture has completely melted and is smooth. Pour in the pan and quickly spread it out in an even layer. Place in the refrigerator until set, or in the freezer for 30 minutes.

To prepare the fourth layer:

In a small saucepan over low heat, add milk chocolate chips, butterscotch chips and peanut butter. Stir often until completely melted and smooth. Pour over the third layer and spread in an even layer. Place in the refrigerator for at least 1 hour before cutting into squares, or in the freezer for 30 minutes.