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Peaches 'n Cream Bars

Ingredients:

CRUST & TOPPING

• 1 cup (125g) all-purpose flour
• 1/2 cup (42g) old fashioned rolled oats (or quick oats)
• 1/3 cup (67g) packed dark brown sugar (or light)
• 1 teaspoon ground cinnamon
• 10 Tablespoons (150g) unsalted butter, cold and cubed
• 1/2 cup (70g) chopped pecans, optional

PEACH FILLING

• 1 large egg
• 1/2 cup (100g) granulated sugar
• 1 Tablespoon (8g) all-purpose flour
• 1/4 teaspoon salt
• 2 medium peaches, peeled and chopped (about 1.5 cups)

VANILLA GLAZE

• 1/2 cup (60g) confectioners' sugar
• 2 teaspoons (10ml) heavy cream (or milk)
• 1/2 teaspoon vanilla extract

Directions:

Preheat oven to 350F degrees. Line 8x8 baking pan with aluminum foil with enough overhang on the sides for easy removal. Spray foil with nonstick spray.

Make the crust/topping: In a large bowl, whisk the flour, oats, brown sugar, and cinnamon together until combined. Cut in the cold butter using a pastry blender or two forks until it reaches coarse, pea-sized crumbs. See photo above. Remove 3/4 cup of the mixture, put in a small bowl and mix with pecans. This will be set aside for the topping.

Evenly press the remaining oat mixture into the bottom of the prepared baking pan. Bake for 15 minutes as you prepare the filling.

Make the filling: Whisk the egg and sugar together until smooth and creamy. Add the flour and salt. Whisk until combined. Fold in the peaches. Remove crust from the oven after 15 minutes and pour the filling over hot crust. Sprinkle with reserved oat/pecan mixture. Bake for 30-32 minutes or until golden brown on top. Allow to cool in the pan on a wire rack for 30 minutes. Transfer to the refrigerator and allow to chill for 2 hours before cutting into squares.

Make the vanilla glaze: Using a fork or spoon, whisk/stir the confectioners' sugar, cream, and vanilla extract together until smooth. Drizzle over each square.  Store bars tightly covered in the refrigerator.  Bars stay fresh for up to 4 days.

Additional Notes:

*Recipe may easily be doubled to fit in a 9x13 pan, baking time will increase to 35 minutes.White Chocolate Pecan Brownies

White Chocolate Pecan Brownies

YIELD: MAKES A 9X13-INCH PAN OF BROWNIES

White chocolate chips do not melt well so don't use them in this recipe - baking chocolate is what you need (not almond bark). I use the Ghirardelli brand of white chocolate usually found above or nearby the chocolate chips in the baking aisle.

INGREDIENTS

• 9 ounces white chocolate baking bars (not chips or almond bark), divided
• 8 tablespoons (1 stick) butter
• 2/3 cup lightly packed brown sugar
• 2/3 cup granulated sugar
• 3 large eggs
• 2 teaspoons vanilla extract
• 1 1/2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 1 1/2 cups coarsely chopped pecans, divided

DIRECTIONS

1. Preheat the oven to 325 degrees F. Lightly grease a 9X13-inch baking pan and set aside. 
2. Chop the white chocolate into small pieces (about the size of small raisins). Put 6 ounces of the white chocolate (about 1 scant cup, depending on how small the chocolate is chopped - there should be about 1/2 cup remaining to stir into the batter later) in a large bowl with the butter. Microwave for a minute or two (watching closely so it doesn't burn and stirring every 30 seconds or so) until the mixture is smooth and completely melted. 
3. Stir in the brown sugar and granulated sugar and mix well. Add the eggs and vanilla and mix until well combined. 
4. In a separate bowl, whisk together the flour, baking powder and salt. Stir the dry ingredients into the wet ingredients, mixing just briefly. Add 1 cup of the pecans and the remaining white chocolate pieces while there are still lots of flour streaks remaining. Stir until the batter is combined. 
5. Spread the batter evenly in the prepared baking pan. Sprinkle the remaining pecans over the top. Bake for 35-40 minutes until the brownies are set on the sides and in the middle and a toothpick inserted in the center comes out clean or with just a few sticky crumbs.
6. Let the bars cool completely in the pan. Slice and serve or store covered at room temperature or in the refrigerator. They will stay moist for several days. 

Recipe Source: from Mel’s Kitchen Cafe

melskitchencafe.

Scripture Bars

INGREDIENTS

Crust:
• 1/2 cup (8 tablespoons) butter, softened
• 1/2 cup granulated sugar
• 3 egg yolks (save the whites for later in the recipe)
• 1 teaspoon vanilla extract
• 1 1/2 cups all-purpose flour
• 1/2 teaspoon salt
• 1 teaspoon baking powder
Toppings:
• 1 cup chocolate chips
• 1 cup mini marshmallows
Meringue:
• 3 egg whites 
• 1/2 cup brown sugar

DIRECTIONS

1. Preheat the oven to 350 degrees F. Lightly coat a 9x13-inch pan with cooking spray and set aside. 
2. With an electric mixer (handheld or stand mixer), beat the butter and granulated sugar together until creamy. Add the egg yolks and vanilla and beat again until well-combined. Stir in the flour, salt and baking powder and mix until the dough comes together. 
3. Press the dough into the bottom of the prepared pan.
4. Sprinkle the chocolate chips and marshmallows over the top.
5. In a clean bowl beat the egg whites until soft peaks form (they'll be foamy at first and then turn white and thick). Add the brown sugar and beat until stiff peaks form. 
6. Dollop the egg white mixture over the top of the bars and using an offset spatula or thin knife, spread as evenly as possible (it's ok if the chocolate chips and marshmallows peek through, it doesn't have to be perfect). 
7. Bake for 25-30 minutes until the top of the bars are golden brown and is set in the middle. 
8. Let the bars cool completely. For easier cutting, run a sharp knife under hot water, wipe dry and cut.

Go
Goey Ritz Peanut Butter Cup S’mores Bars

1 box yellow cake mix





2 sleeves Ritz crackers













1 egg






1/2 cup (1 stick) butter, softened








1 (7 oz) jar marshmallow creme














1 (14 ounce) can sweetened condensed milk





2 (8 ounce) bags mini Reese’s peanut butter 






cups







1. Preheat oven to 350 degrees F. Line a 





9×13 inch baking dish with foil and spray 





with cooking spray. Beat cake mix, butter, 



and egg into a firm dough, then press into 









the bottom of prepared pan. Top with a layer 



of Ritz crackers.

2. Mix together marshmallow creme and





sweetened condensed milk until fully





combined, and pour evenly over the crackers.










Top with mini peanut butter cups and one







sleeve crushed Ritz crackers.

3. Bake at 350 for 20-25 minutes. Allow to






cool completely in pan before cutting and









serving. Bars will be very gooey when warm,







but will set up once cooled.

Makes 24 bars.

l

MALTED CHOCOLATE CHIP BLONDIES

INGREDIENTS:

2⅓ cups all-purpose flour
1½ teaspoons baking powder
1 teaspoon salt
2 tablespoons malted milk powder
14 tablespoons unsalted butter, softened, cut into 1-inch cubes
1¾ cups dark brown sugar
2 eggs
2 teaspoons vanilla extract
1 cup malted milk balls (like Whoppers or Maltesers candies), coarsely chopped
1 cup semisweet chocolate chips

DIRECTIONS:

1. Preheat oven to 350 degrees F. Grease a 9x13-inch baking pan.

2. In a medium bowl, whisk together the flour, baking powder, salt and malted milk powder.

3. Using an electric mixer, cream together the butter and brown sugar on medium speed until completely combined and fluffy. Scrape down the sides of the bowl, add the eggs and vanilla, and beat until combined.

4. Reduce the mixer speed to low and add the flour mixture in two batches, mixing just until combined. Add the malted milk balls and chocolate chips and beat until just combined, about 10 seconds. Turn the mixture out into the prepared pan and use an offset spatula to spread it evenly.

5. Bake for 25 to 30 minutes, or until a toothpick inserted into the center comes out clean.

6. Transfer the pan to a wire rack and allow to cool for 20 minutes. Serve warm or at room temperature. Leftovers should be stored in an airtight container at room temperature for up to 3 days.

Note: I buy my malted milk powder from King Arthur Flour.

(Recipe adapted from Baked: New Frontiers in Baking)MOMOFUKU MILK BAR CRACK PIE 

browneyedbakerdotcom

One year ago: Matzo Ball SoupFor the Oat Cookie:
½ cup (113 grams) unsalted butter, at room temperature
⅓ cup (71 grams) light brown sugar
3 tablespoons granulated sugar
1 egg yolk
½ cup (60 grams) bread flour
1½ cups (149 grams) old-fashioned rolled oats
½ teaspoon kosher salt
⅛ teaspoon baking powder
Pinch of baking soda

For the Crust:
1 recipe Oat Cookie (above)
1 tablespoon light brown sugar
¼ teaspoon salt
¼ cup (57 grams) unsalted butter, melted

For the Pie Filling:
1½ cups (298 grams) granulated sugar
¾ cup (159 grams) light brown sugar
¼ cup (21 grams) dry milk powder
¼ cup (28 grams) cornstarch
1½ teaspoons kosher salt
1 cup (227 grams) unsalted butter, melted
¾ (170 grams) cup heavy cream
½ teaspoon vanilla extract
8 egg yolks

DIRECTIONS:

1. Make the Oat Cookie: Preheat oven to 350 degrees F (177 degrees C). Line a cookie sheet with parchment paper or a silicone baking mat. 

2. Combine the butter and sugars in the bowl of a stand mixer fitted with the paddle attachment and cream together on medium-high speed for 2 to 3 minutes, until fluffy and pale yellow. Scrape the sides of the bowl and, on low speed, at the egg yolk and increase the speed to medium-high and beat for 1 to 2 minutes, until the mixture is pale white.

3. Again, scrape down the sides of the bowl and, on low speed, add the flour, oats, salt, baking powder and baking soda. Mix until the dough comes together and there are no remnants of dry ingredients, about 1 minute. 

4. Turn the dough out onto the prepared baking sheet and, using an offset spatula, spread to a ¼-inch thickness (it won't take up the entire sheet). Bake for 15 minutes, or until the middle of the cookie is puffed, but the edges are firmly set. Cool completely before using.

5. Make the Crust: Preheat the oven to 350 degrees F (177 degrees C). In a large bowl, break up the oat cookie into small crumbs resembling wet sand. Add the brown sugar and salt and stir to combine. Add the butter and use a rubber spatula to stir and press the mixture against the sides of the bowl until a cohesive mass forms. If the crust is not moist enough to form a cohesive mass, melt an additional 1 to 1½ tablespoons of butter and mix in as before. 

6. Divide the oat cookie crust between two pie plates and press firmly into the pie plates, making sure that the bottom and sides are evenly covered. (If not using immediately, the pie shells can be wrapped in plastic wrap and refrigerated for up to 2 weeks.)

7. Make the Pie Filling: Combine the sugar, brown sugar, milk powder, cornstarch and salt in the bowl of a stand mixer fitted with a paddle attachment and mix on low speed until evenly blended. Add the melted butter and mix for 2 to 3 minutes, until all of the dry ingredients are moist. Scrape down the sides of the bowl and add the heavy cream and vanilla, then continue to mix on low speed for 2 to 3 minutes, until no white streaks remain. Add the egg yolks and mix on low speed just long enough to combine, ensuring that the mixture is glossy and homogenous, but do not over mix! (If not using immediately, the filling can be stored in an airtight container and refrigerated for up to 1 week.)

8. Bake the Pie: Place the prepared pie plates on a sheet pan. Divide the filling evenly between the pie crusts; the filling should only fill the plates about ¾ of the way full. Bake for 15 minutes, until the pies are golden brown on top but still very jiggly.

9. Open the oven door and reduce the oven temperature to 325 degrees F (163 degrees F). Leave the pies in the oven and the oven door open until the temperature reaches 325 degrees F. Once it does, close the oven door and bake for 5 to 10 minutes longer, until the pies are jiggly in the very center, but set around the outer edges. 

10. Remove the pies from the oven and place on a wire rack to cool to room temperature. Freeze the pies for at least 3 hours or overnight (this step condenses the filling and is a required step). Transfer the pies from the freezer to the refrigerator for at least 1 hour before serving. (If not using immediately, the pies can be wrapped in plastic wrap and kept in the refrigerator for up to 5 days or in the freezer for up to 1 month.)

11. Just prior to serving, dust the pie with powdered sugar. Serve with a dollop of whipped cream.

(Recipe from Momofuku Milk Bar)

Nutella brownies

I came across the recipe that only use two things to make brownies today. I was so excited, so I started making it right away. It was quick, only 45 minutes and I got to eat these gooey brownies. The original recipe use one cup of Nutella, but I use a whole jar. Why not. :)

Ingredients:
makes 8"x8" pan

- 1 jar (13 oz.) Nutella
- 4 eggs

Preparation:

1. Preheat oven to 350 degrees. Line the baking pan with parchment paper.
2. Using medium high speed, whisk eggs until light and frothy, about 8-10 minutes.
3. Heat Nutella in a microwave for a minute, stir every 15 seconds.
4. Gradually add warm Nutella into eggs. Continue whisking on medium low speed until just combined.
5. Pour into prepared pan and bake for 25-30 minutes.
6. Let it cool completely in pan before cutting it.

Note: Instead of 4 eggs, use 2 eggs and 1/2 cup all-purpose flour for cakey brownies.

Cream cheese Butter brownies

Cream cheese Butter brownies

 Ingredients List

• 1 box yellow cake mix
• 3 eggs
• 1 stick of butter, melted
• 1 (8 oz.) pkg. cream cheese
• 1 (1 lb.) box confectioners' sugar

 Directions

1. Mix yellow cake mix, 1 egg and butter. Press in bottom of 13 x 9 inch Pyrex dish. Mix cream cheese, 2 eggs and confectioners' sugar. Pour over mixture in Pyrex dish.
2. Bake in a preheated 350°F oven for 45 to 55 minutes. 

FRUITY CHEESECAKE 

The crust is adapted from my favorite sugar cookie recipe. There is almond extract which I think adds a ton of flavor. There is also a tiny bit of almond extract in the filling. Which if you are big on that you can increase the amounts. And likewise, if you aren’t a fan, you can omit or decrease the amounts. And finally the fruit gets a light glaze of watered-down jam. Choose whatever jam you like (I used apricot) and add some water to it. Microwave the mixture for about 15-20 seconds and, using a pastry brush, brush the glaze over all the fruit.

FRUITY CHEESECAKE WITH A SUGAR COOKIE CRUST

Sugar Cookie Crust

• 1/2 cup butter
• 1/3 cup white sugar
• 2 tablespoons heavy cream
• 1 teaspoon vanilla extract
• 1/4 teaspoon almond extract (or more depending on preference)
• 1 cup + 4 tablespoons all-purpose flour
• 1/4 teaspoon salt

Filling

• 1 (8 ounce) package of cream cheese, softened
• 1/2 cup 0% plain Greek yogurt
• 2 tablespoons fresh orange juice
• 1 teaspoon vanilla extract
• 1/4 teaspoon almond extract
• 4 tablespoons powdered sugar
• 3 tablespoons orange Jell-o mix, dry
• 1 tub (8 ounces) whipped topping, thawed

Topping

• Fruit of choice (I used 3 kiwis, 3 strawberries, handful of blueberries, several grapes, and 3 tablespoons chopped mango)
• 2 tablespoons jam of choice (I used apricot)
• 1 tablespoon water

INSTRUCTIONS

Crust

1. Preheat the oven to 375 degrees F. Grease a glass pie pan with nonstick spray and set aside.
2. Combine the sugar and butter in a medium sized bowl and cream with hand mixers or a stand mixer. Add in the heavy cream and extracts. Stir until combined and then add in the flour and salt.
3. Mix until completely combined and then press into the pie pan. Press up the sides and to cover the bottom.
4. Flute the rim of the pie if desired (instructions in post).
5. Bake for 10-12 minutes or until lightly browned and the middle becomes inflated. Remove and let cool completely. The middle will deflate completely as it cools.

Filling

1. Make sure the cream cheese is softened and the whipped topping is completely thawed.
2. Using hand mixers cream together the cream cheese, Greek yogurt, orange juice, vanilla extract, almond extract, powdered sugar, and orange Jell-o mix. Beat until smooth and creamy.
3. Fold in the whipped topping.
4. Fill the cooled crust with the filling mixture.

Fruit

1. Arrange fruit however you would like across the top of this pie.
2. Combine the jam and water in a small microwave safe bowl. Microwave the mixture for 10-15 seconds and stir well.
3. Using a pastry brush, brush the mixture over the top of the fruit.
4. Serve immediately or cool in the fridge (covered). Store in the fridge.

lovelylittlekitchendotcom

 GREEK YOGURT CREAM CHEESE LEMON COFFEE CAKE

Serves: 16 (small servings)

Ingredients:

CREAM CHEESE LAYER

• 8 ounces Greek Yogurt Cream Cheese, softened (regular cream cheese is fine too)
• 1/4 cup sugar
• 1 egg
• 1 1/2 teaspoon fresh lemon juice

COFFEE CAKE

• 1 1/2 cups flour
• 1/2 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup vegetable oil
• 3/4 cup sugar
• 1 egg
• 1/2 cup Greek yogurt
• zest of one lemon
• 1 tablespoon fresh lemon juice (add more for stronger lemon flavor)

CRUMB TOPPING

• 1/2 cup flour
• 1/4 cup sugar
• 2 tablespoons cold cubed butter
• powdered sugar for dusting

Directions:

1. Preheat oven to 350 degrees. Prepare an 8 x 8 inch baking dish by lining it with parchment paper, leaving extra paper hanging over two of the sides. If you don't have parchment paper, spray the dish with non-stick cooking spray.

FOR THE CREAM CHEESE LAYER

1. In a medium bowl, stir together cream cheese, sugar, egg, and lemon juice until smooth and creamy. Set aside.

FOR THE COFFEE CAKE

1. In another medium bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
2. In the bowl of an electric stand mixer, mix oil and sugar. Add egg and mix well.
3. Add Greek yogurt, lemon zest and lemon juice. Mix well on medium speed until smooth and creamy.
4. Gradually add the flour mixture to the batter and mix until incorporated on low speed. Be careful not to over mix.
5. Spoon the batter into the prepared baking dish and smooth it out to the edges.
6. Carefully spread the cream cheese mixture over the top of the batter, spreading it almost to the edges.

FOR THE CRUMB TOPPING

1. To make the crumb topping, pour the flour, sugar and cold cubed butter into a medium bowl, and using a pastry cutter or two forks, cut the butter into the flour and sugar until you are have pea sized crumbs of flour coated butter. Pour the crumb mixture over the cream cheese layer.
2. Bake the coffee cake at 350 degrees for 40-45 minutes. Allow to cool, and then dust with powdered sugar. Remove from the dish using parchment paper to a cutting board, and cut into 16 squares.

Better Than Easter… Carrot Cake Poke Cake

Ingredients

• The 9x13 Carrot Cake recipe of your choice, baked and cooled (I used a box mix)
• 14 oz sweetened condensed milk
• 8 oz Cool Whip
• 10.6 oz Cool Whip Vanilla Frosting (Cream Cheese flavor if your store carries it, mine doesn't)
• 6 oz (half a tub) of whipped cream cheese (must be whipped)
• Approx. 1/2 cup caramel sundae sauce (just pour on as much or as little as you'd like)
• Approx. 1 cup chopped pecans (sprinkle on as much or as little as you'd like)

Leave the cake in the dish it was baked in-- this is not a free standing cake.Instructions

1. Poke approximately 20-25 holes, spread evenly, over the top of the cake with the bottom of a wooden spoon. Pour the sweetened condensed milk over top, trying to fill the holes as much as possible.
2. In a large bowl, use a hand mixer to beat together the cool whip, the cool whip frosting, and the whipped cream cheese until smooth. Spread over top of the cake.
3. Pour the caramel sauce over top of the cake, and sprinkle with chopped pecans.
4. Refrigerate for at least 4 hours, really overnight is best.
5. Cut into 12 squares to serve (you can cut more, 1/12 is a pretty large piece!).

Notes about this recipe:

• Cool Whip Frosting is not the same as cool whip. But you can find it right beside the cool whip in the freezer section of your grocery store.

Apple Dapple Cake with Warm Vanilla Cream Sauce

Apple Dapple Cake with Warm Vanilla Cream Sauce

INGREDIENTS

Cake:
• 8 tablespoons butter, softened to room temperature
• 1 1/4 cup granulated sugar
• 2 large eggs
• 2 teaspoons vanilla
• 2 cups all-purpose flour
• 2 teaspoons baking soda
• 1/2 teaspoon salt
• 2 teaspoons ground cinnamon
• 1/2 teaspoon ground nutmeg
• 4 cups peeled, cored and grated/shredded apple (about 5 large apples) plus any accumulated juice
Cream Sauce:
• 4 tablespoons butter
• 1/2 cup whipping cream
• 1/2 cup granulated sugar
• 1/4 teaspoon vanilla extract

DIRECTIONS

1. Preheat the oven to 350 degrees F. Lightly grease a 9X13-inch baking pan and set aside.
2. In a large bowl, beat the butter and sugar together until well-combined. Add the eggs and vanilla and mix until light and creamy.
3. In a medium bowl, whisk together the flour, soda, salt, cinnamon and nutmeg. Add the dry ingredients to the wet batter and mix until just combined and a few dry streaks remain. The batter will be very stiff but will thin out after the apples are stirred in.
4. Stir in the grated apple with any accumulated juice and mix until combined. No need to overmix, just stir until the apples are incorporated.
5. Spread the batter evenly in the prepared pan. Bake for about 30 minutes until a toothpick inserted in the center comes out clean.
6. For the cream sauce, while the cake is baking, combine the butter, cream and sugar in a small saucepan. Bring the mixture to a low simmer and stir until the sugar is dissolved and the mixture is combined. Simmer gently for 10 minutes, stirring often. Remove from heat, stir in the vanilla and keep warm until ready to serve.
7. Cut the warm cake into pieces and drizzle with the warm cream sauce.

Recipe Source: adapted from Helen C., a MKC reader (I cut down the sugar in the cake batter and added vanilla to the halved cream sauce recipe)

Chocolate Chip Tiramisu

Chocolate Chip Tiramisu

Prep Time: 20 minutes

Yield: 10 to 12 servings

Ingredients

For the cake layers:
• 1 16-ounce pound cake loaf*
• 1/2 cup coffee-flavored liqueur
• 1/4 cup granulated sugar
For the filling:
• 8 ounces cream cheese, softened
• 1/3 cup granulated sugar
• 1 teaspoon vanilla extract
• 2 cups heavy cream
• 1 cup mini semisweet chocolate chips
• unsweetened cocoa powder, for garnish

Instructions

To assemble the cake layers:

Slice loaf in half to make two smaller loaves. Slice one of the smaller loaves in half lengthwise. Then, slice each of those pieces in half lengthwise. Line up the sliced pieces and make cuts about 1 inch apart along the short side. Repeat with the other half of the loaf.**

Arrange half of pound cake slices in an even layer in the bottom of a 2 & 1/2-quart serving dish.

Mix liqueur and sugar until sugar is dissolved. Drizzle half of mixture over pound cake in dish.

To make the filling:

Using an electric mixer on medium speed, beat cream cheese, sugar, and vanilla until smooth. Add cream and continue beating until soft peaks form. Gently fold in chocolate chips.

Spread half of filling evenly over pound cake in serving dish.

Arrange remaining pound cake slices evenly over filling. Drizzle with remaining liqueur mixture.

Spread remaining filling evenly over pound cake.

Cover and chill for at least 2 hours or up to 24 hours.

Sift cocoa powder over the top before serving.

Notes

*I used a basic Sara Lee frozen pound cake. The directions for cutting the cake apply to a loaf-shaped pound cake. If you're using something different, adjust the size of the slices to fit your pan.

**You may need to cut some smaller pieces, depending on the size of your serving dish. Just be sure to make even layers of cake. It doesn't have to be pretty. It just needs to form the layers.

Rhubarb cream cheese hand pies

smittenkitchendotcom

Rhubarb Cream Cheese Hand Pies

Yield: 24 just about 3-inch square pies

Crust
3 3/4 cups (470 grams) all-purpose flour
1/2 teaspoon fresh orange zest (optional)
1 1/2 (20 grams) tablespoons granulated sugar
1 1/2 (9 grams) teaspoons table salt
1 1/2 cups (12 ounces or 340 grams) unsalted butter, very cold and cut into small cubes
3/4 to 1 cup buttermilk (or, make your own buttermilk substitute)

Rhubarb Filling
1 pound (455 grams) rhubarb stalks, trimmed and cut into 1/2-inch segments
1/3 cup (65 grams) granulated sugar

Cream cheese filling
4 ounces cream cheese, at room temperature (i.e. very soft)
1/3 cup granulated sugar
1 teaspoon lemon zest
2 teaspoons lemon juice
1 large egg yolk

To assemble
1 large egg
1 tablespoon water
Coarse sugar

Make pie dough: Whisk together flour, zest, sugar and salt in the bottom of a large, wide-ish bowl. Using a pastry blender, two forks, or your fingertips, work the butter into the flour until the biggest pieces of butter are the size of tiny peas. (You’ll want to chop your butter into small bits first, unless you’re using a very strong pastry blender in which case you can throw the sticks in whole, as I do.) Gently stir in 3/4 cup buttermilk with a rubber spatula, mixing it until a craggy mass forms. Get your hands in the bowl and knead it just two or three times to form a ball. If it doesn’t come together, add remaining 1/4 cup buttermilk, 1 tablespoon at a time, until it does, then gently knead again. Divide dough in half. Wrap each half in plastic wrap and flatten a bit, like a disc. Chill in fridge for at least an hour or up to two days or slip plastic-wrapped dough into a freezer bag and freeze for up to 1 to 2 months (longer if you trust your freezer more than I do). To defrost, leave in fridge for 1 day.

Make rhubarb filling: Place rhubarb and sugar in a small-to-medium saucepan with sugar and stir to combine. Cover and cook at medium-low heat for 15 minutes, no need to stir. Increase the heat to medium, remove the lid and cook for another 10 to 15 minutes, until rhubarb is broken down and ideally thick enough that if you run a spoon across the bottom of the pot, you can see a trench quickly form and disappear. (No need to be overly fussy about this level of thickness, as a little wetter won’t harm your pies.) Spread mixture on a large plate in the fridge or freezer to cool quickly, then scrape into a bowl. Keep cold until needed; it will be thicker and easier to “scoop” onto the pie bases.

Make cream cheese filling: Whisk cream cheese, sugar, zest, juice and yolk together in a small bowl until smooth. Keep cold until needed as well.

Assemble pies: Heat oven to 400 degrees. Line two to three baking sheets with parchment paper. Beat your remaining egg and 1 tablespoon water and keep aside with a pastry brush.

Flour the heck out of your counter, unwrap the first half of your dough and start rolling your dough by pressing down lightly with the pin and moving it from the center out. You’re not going to get it all flat in one roll or even twenty; be patient and it will crack less. Roll it a few times in one direction, lift it up and rotate it a quarter-turn. Continue to do, roll a couple times, lifting the dough and rotating it until the dough is just shy of 1/8-inch thick. Cut dough into 2 3/4-inch to 3-inch squares. (I had a 2 3/4-inch fluted cutter from this set. A knife, pizza wheel or even fluted pastry wheel would be sufficient.)

Deb’s #1 Most Essnetial Pie Tip: No mushy pie dough! If your dough becomes soft (it’s a hot day or warm kitchen, aka summer) now or at any point in the assembly process, slide the dough squares onto a prepared baking sheet and freeze them for a couple minutes until they’re semi-firm again; it will make assembly less frustrating. Promise.

Brush half the squares very, very lightly with the egg wash; these will be your bases. Cut a small vent in the other half of the squares; these will be your lids. In the center of each egg washed square, put a small dollop (a measured teaspoon) of cream cheese, then rhubarb filling on top. Be ye not tempted to fill them more as they become almost impossible to seal without leakage, and why should your baking sheet get all the good stuff? Top each filled base with a vented square. Press outer edge of top and bottom all around to seal with your fingertips; a fork will work as well. Transfer pie to a baking sheet, spacing 1-inch apart. Brush the tops with egg wash and sprinkle generously with coarse sugar. Repeat with remaining dough, including second half from fridge, and fillings.

Bake for 15 to 20 minutes, until puffed and golden, and even more brown at edges. Transfer to cooling racks and cool to room temperature before serving. Okay, well, good luck with that.

Zucchini-Olive Oil Cake with Lemon Crunch Glaze (recipe adapted from Dolce Italiano by Gina DePalma)

 

CAKE

• 1 cup walnut pieces
• 2 cups unbleached all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1 teaspoon kosher salt
• 1 1/2 teaspoons ground cinnamon
• 1 teaspoon ground ginger
• 1/2 teaspoon freshly ground nutmeg
• 3 large eggs
• 1 3/4 cups granulated sugar
• 1 cup extra-virgin olive oil
• 2 teaspoons pure vanilla extract
• 2 1/2 cups grated zucchini (about 2 small zucchini)

GLAZE

• 1/4 cup freshly squeezed lemon juice
• 1/3 cup granulated sugar
• 1 cup confectioners’ sugar

Preheat the oven to 350° F. Grease two loaf pans (or a 10-inch bundt) and dust them with flour.

Place the walnuts in a single layer on a baking sheet and toast them until they are golden brown and aromatic, 12-14 minutes. Cool completely and then finely chop them.

Sift the flour, baking powder, baking soda, salt, and spices into a medium bowl and set aside (you know me, I just whisk it together). In an electric mixer fitted with the paddle attachment, beat the eggs, sugar and olive oil together on medium speed until light and fluffy, about 3 minutes, then beat in the vanilla extract. Scrape down the sides of the bowl as needed. Beat in the dry ingredients all at once on low speed until they are thoroughly combined, then switch to medium speed and mix for 30 seconds. Mix in the zucchini and walnuts on low speed until they are completely incorporated.

Pour the batter into the prepared pans, smoothing the top with a spatula. Bake the cakes for 40 to 45 minutes or until a tester inserted in the cakes comes out clean and the cakes have begun to pull away from the sides of the pans.

While the cake is baking, prepare the glaze. In a medium bowl, whisk together the lemon juice and granulated sugar, then whisk in the confectioners’ sugar until the glaze is completely smooth.

Allow the cakes to cool in the pans for 10 minutes, then carefully invert them onto a wire rack. Using a pastry brush, immediately brush the glaze over the entire surface of the warm cake, using all of the glaze; it will adhere to the cake and set as the cake cools. Allow the cake to cool completely and the glaze to dry.

Source: adapted from Paula Deen

Ingredients:

Crust:

2 cups all-purpose flour

1/2 cup firmly packed brown sugar

1 cup (2 sticks) butter, softened

Cheesecake Filling:

3 (8-ounce) packages cream cheese, softened

3/4 cup sugar, plus 2 tablespoons, divided

3 large eggs

1 1/2 teaspoons vanilla extract

Apples:

3 Granny Smith apples, peeled, cored and finely chopped

1/2 teaspoon ground cinnamon

1/4 teaspoon ground nutmeg

Streusel Topping:

1 cup firmly packed brown sugar

1 cup all-purpose flour

1/2 cup quick cooking oats

1/2 cup (1 stick) butter, softened

1/2 cup caramel topping

Instructions:

Preheat oven to 350 degrees F.

In a medium bowl, combine flour and brown sugar. Cut in butter with a pastry blender (or 2 forks) until mixture is crumbly. Press evenly into a 9x13 baking pan lined with heavy-duty aluminum foil. Bake 15 minutes or until lightly browned.

In a large bowl, beat cream cheese with 3/4 cup sugar in an electric mixer at medium speed until smooth. Then add eggs, 1 at a time, and vanilla. Stir to combine. Pour over warm crust.

In a small bowl, stir together chopped apples, remaining 2 tablespoons sugar, cinnamon, and nutmeg. Spoon evenly over cream cheese mixture.

For the streusel topping:
In a small bowl, combine all ingredients. I like to really combine it by using my clean hands to thoroughly combine the butter into the mixture.

Sprinkle Streusel topping over apples. Bake 40-45 minutes, or until filling is set. Drizzle with caramel topping and let cool. Serve cold and enjoy! Make 16 servings.

Chess Squares

bakeorbreakdotcom

To make the crust, combine a package of yellow cake mix, 1 cup of melted butter, and 1 egg. When this is combined, add 1 cup of chopped pecans. Press the mixture into a 9″x13″ pan.

Beat 16 ounces of softened cream cheese and a 1-pound box of confectioner’s sugar until smooth. Add two eggs, one at a time, mixing well after each. Pour this mixture over the crust. Bake at 350 degrees for 40 to 45 minutes.

Domesticnessdotcom

Sweet & Salty No Bake Nutella & Pretzel Cookies

• 2 cups vanilla sugar (regular is okay, too)
• 1 stick butter
• 1 1/2 Tbsp. Cocoa Powder
• 1/2 cup milk
• 2 cups pretzels, crushed
• 1 cups Instant Oats
• 1/4 cupPeanut Butter
• 1/4 cup Nutella
• 1 teaspoon Vanilla

Bring sugar, butter, cocoa, and milk to a rolling boil for 1 minute, or use a candy thermometer and reach 205-210. (The thermometer works best for me. If you do use the boiling time, be sure to wait until the boil is ROLLING before you start timing the minute.)
When the mixture is ready, remove from heat and add remaining ingredients, stirring quickly before the cookies set up. Drop by tablespoon-fulls onto parchment or wax paper and allow to cool.

Banana Bars

 

ask chefdennisdotcom

Banana Bars
1/2 cup butter, softened

1 1/2 cups white sugar
2 eggs
1 cup sour cream
1 teaspoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking soda
1/4 teaspoon salt
1 cup mashed ripe bananas
1 (16 ounce) container cream cheese frosting, or homemade cream cheese frosting or Whipped Cream Cheese frosting.

DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C). Grease a 10x15 inch jellyroll pan.
In a large bowl, cream together the butter and sugar until smooth. Beat in the eggs, one at a time, then stir in the sour cream and vanilla. Combine the flour, baking soda and salt; stir into the batter. Finally, mix in the mashed banana. Spread evenly into the prepared pan.
Bake for 20 to 25 minutes in the preheated oven, until a toothpick inserted into the center comes out clean. Allow bars to cool completely before frosting with the cream cheese frosting. Makes approx 35 bars.

Whipped Cream Cheese Frosting

1 (8 oz) package cream cheese, softened to room temperature

1 ½ cups powdered sugar (you can also substitute 1 cup granulated sugar if you don't have powdered sugar around)

1/8 teaspoon salt

1 teaspoon vanilla

1 ½ cups heavy whipping cream

In a large bowl combine cream cheese, sugar, salt and vanilla. Beat until light and fluffy. Set aside. In another medium bowl, beat whipped cream until stiff peaks form (it helps to use a chilled bowl and chilled beaters - and make sure the peaks are stiff not soft). Fold whipped cream into cream cheese mixture and mix carefully (so as not to deflate cream) but well. Frost to your heart's delight! (Be careful if adding coloring - the liquid food coloring found in the baking aisle can quickly thin your icing so you may need to add a bit more powdered sugar to compensate.

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Rhubarb Streusel Cake with Warm Vanilla Sauce

www.melskitchencafedotcom

Rhubarb Streusel Cake with Warm Vanilla Sauce

*Serves 6

Cake: 2 tablespoons butter, softened 1 cup sugar 1 egg 2 cups all-purpose flour 1 teaspoon baking powder 1/2 teaspoon baking soda 1/2 teaspoon salt 1 cup buttermilk 2 cups chopped fresh or frozen rhubarb

Streusel Topping: 1/2 cup all-purpose flour 1/2 cup sugar 4 tablespoons butter, melted

Vanilla Sauce: 1/2 cup butter 3/4 cup sugar 1/2 cup evaporated milk 1 teaspoon vanilla extract

Preheat the oven to 350 degrees. Lightly grease a 9-inch square baking dish and set aside.

In a large mixing bowl, cream together the butter and sugar for the cake. Beat in the egg. In a smaller bowl, whisk together the flour, baking powder, baking soda and salt. Add the dry ingredients to the creamed butter/sugar mixture alternately with the buttermilk, beating just until moistened. Fold in the chopped rhubarb. Pour the batter into the prepared pan and smooth the batter to the edges.

In a medium bowl, combine the streusel topping ingredients, mixing them together until the mixture is coarse and combined. Sprinkle the streusel evenly over the batter. Bake for 40-45 minutes or until a toothpick comes out clean and the top of the cake is lightly browned. Cool on a wire rack.

For the sauce, melt butter in a medium saucepan. Add the sugar and milk. Bring to a boil; cook and stir for 2-3 minutes or until slightly thickened (it will thicken more as it cools slightly). Remove from the heat; stir in the vanilla. Serve warm with the cake.

Nutella-Swirl Pound Cake

www.foodgal.com(Makes one 9-by-5-inch loaf)

1 1/2 cups all-purpose flour, plus more for dusting

4 large eggs, at room temperature

2 teaspoons pure vanilla extract

3/4 teaspoon baking powder

1/4 teaspoon salt

2 sticks unsalted butter, softened

1 1/4 cups sugar

One 13-ounce jar Nutella

Preheat the oven to 325 degrees. Lightly grease and flour a 9-by-5-inch loaf pan, tapping out any excess flour. In a glass measuring cup, lightly beat the eggs with the vanilla. In a medium bowl, whisk the 1 1/2 cups of flour with the baking powder and salt.

In a large bowl, using a handheld mixer, beat the butter with the sugar at medium-high speed until fluffy, about 3 minutes. With the mixer at medium-low speed, gradually beat in the egg mixture until fully incorporated. Add the flour mixture in 3 batches, beating at low speed between additions until just incorporated. Continue to beat for 30 seconds longer.

Spread one-third of the batter in the prepared pan, then spread half of the Nutella on top. Repeat with another third of the batter and the remaining Nutella. Top with the remaining batter. Lightly swirl the Nutella into the batter with a butter knife. Do not overmix.

Bake the cake for about 1 hour and 15 minutes, until a toothpick inserted in the center comes out clean. Let the cake cool in the pan for 15 minutes. Invert the cake onto a wire rack, turn it right side up and let cool completely, about 2 hours. Cut the cake into slices and serve.

1. 
   

   Super Simple Cream Cheese Brownies

   

   
   
   
   1 Butter Recipe Chocolate Cake Mix*
   1/2 cup melted butter
   1 egg, beaten
   3 tablespoons milk
   
   Preheat oven to 350 degrees. Mix and spread into a 9x13 greased and floured pan.
   
   8 oz. cream cheese (not low fat) softened
   2 eggs, beaten
   2 cups powdered sugar
   2 tablespoons flour
   
   Beat soft cream cheese until smooth. Add eggs. Beat in powdered sugar and flour, until all ingredients are incorporated. Pour over brownie mixture in pan.
   Bake at 350 degrees for about 30 minutes, or until toothpick inserted in center comes out with a few moist crumbs attached.
   After cooled, frost.
   
   
   Creamy Chocolate Frosting
   
   1/2 cup butter, softened (room temperature)
   2/3 cup unsweetened cocoa
   3 cups powdered sugar
   1/4 teaspoon salt
   1 teaspoon vanilla
   1/3 cup half and half or milk
   
   Beat butter until smooth, and add dry ingredients. Add vanilla. Mix in half and half a little at a time, until frosting is desired consistency.
   
   
   
   
   

   Tessa's Pan Cream Cheese Sugar Cookies

   
   
   

   bountifulkitchen

   

   
   

   
   

   1 ½ cups sugar
   1 cup butter, softened
   8 oz cream cheese, softened
   1 egg
   1 teaspoon almond extract
   ½ teaspoon vanilla
   ½ teaspoon baking soda
   1 teaspoon baking powder
   2 ½ cups flour
   
   Cream butter, cream cheese and sugar. Add egg, almond extract and vanilla, blend until smooth. Mix in all of the dry ingredients. Do not over mix. Grease a jelly roll pan with cooking spray. Spread the dough into the pan with a long knife. I usually sprinkle some flour on the dough, so it is easier to spread. You can also use a mini rolling pin (floured) to spread the dough. Bake at 350 for 20-25 minutes. Cook just until golden brown.
   Let cool completely.
   
   Frosting:
   ½ cup butter, softened
   4 oz cream cheese, softened
   3 ½ cups powdered sugar
   2 teaspoons vanilla
   dash of salt
   milk or half and half
   food coloring, if desired
   
   Cream the butter, cream cheese and sugar in a large mixing bowl. Add the vanilla and salt. Add milk a little at a time, until the frosting is spreading consistency.

   
   

   
   

   
   

   
   

   Old Fashioned Banana Cake with Cream Cheese Frosting

   
   

   

   
   

   Barefoot Contessa- How Easy is That cookbook

   3 very ripe bananas, mashed
   3/4 cup granulated sugar
   1/2 cup light brown sugar, lightly packed
   1/2 cup vegetable oil
   2 extra-large eggs, at room temperature
   1/2 cup sour cream (I used low fat)
   1 teaspoon vanilla extract
   2 cups all-purpose flour, after sifting
   1 teaspoon baking soda
   1/2 teaspoon kosher salt
   powdered sugar for sprinkling on top
   1/2 cup coarsely chopped walnuts (optional)
   Cream cheese frosting ( optional,recipe follows)
   Walnut halves, for decorating

   PREHEAT oven to 350 degrees. Grease and flour a 9 x 2-inch round cake pan, or line the pan with a piece of parchment or wax paper cut to fit inside the cake pan. Spray the liner and sides lightly with cooking spray.

   MIX bananas, granulated sugar and brown sugar in bowl with an electric mixer on low speed until combined. Add oil, eggs, sour cream and vanilla. Mix until smooth. Add flour, baking soda and salt. With mixer on low, mix just until combined. Stir in chopped walnuts if using. Pour batter into the prepared pan and bake for 40-45 minutes, until a toothpick inserted in the center comes out clean. Cool in pan for 5 minutes, turn out onto cooling rack.

   
   Serve warm, sprinkled with powdered sugar, or cool completely and top with Cream Cheese Frosting.

   Cream Cheese Frosting

   6 ounces cream cheese, at room temperature
   6 tablespoons unsalted butter, at room temperature
   1 teaspoon pure vanilla extract
   2 1/2 cups sifted confectioners’ sugar (1/2 pound)

   MIX cream cheese, butter and vanilla in the bowl of an electric mixer fitted with paddle attachment on low speed until just combined. Don’t whip. Add sugar and mix until smooth.

   
   

   
   
   
   Lemon Almond Poppy seed Cake with Fresh lemon Icing

   

   
   

   Cake ingredients:

   4 eggs, beaten

   1/2 cup vegetable oil

   2 tablespoons almond extract

   1 cup water

   2 tablespoons poppy seeds

   1 package lemon cake mix (I like Duncan Hines)

   1 small (3.4 oz) instant vanilla pudding

   
   

   
   

   Icing ingredients:

   2 cups powdered sugar

   Juice from 1-2 lemons (about 1/4 cup juice)

   zest from lemons

   dash salt

   2 tablespoons melted butter

   
   

   Preheat oven to 350 degrees. Grease and flour a bundt pan.

   
   

   Cake:

   Mix all wet cake ingredients together with mixer until blended . Add dry ingredients, including poppy seeds, mix until all ingredients are blended well, about 3 minutes.

   
   

   Pour into prepared pan. Bake for about 40-50 minutes, or until toothpick inserted in center of cake comes out clean.

   
   

   Remove from oven and let cool for about 5 minutes, before inverting onto serving platter.

   Prepare icing, and frost cake when completely cooled. Serve with fresh strawberries.

   
   

   Icing:

   Melt butter, add to powdered sugar, lemon juice and zest, and salt in bowl. Whisk or beat until smooth. Thin with a little milk, water or lemon juice if too thick.

   
   

   Tips:

   -I use 1-2 lemons depending on the amount of juice extracted and the size of the lemon. You will need about 1/4 cup lemon juice to make the icing spreadable. If using one lemon, only take the zest from one lemon as well. If you want to thin the icing a bit, you may use a little milk.

Maple Blueberry Upside Down Buttermilk Cake 

Dinnerwithjuliedotcom

Maple Blueberry Upside Down Buttermilk Cake
Topping:
1/3 cup brown sugar
2 Tbsp. butter
2 Tbsp. maple syrup
1-2 cups fresh or frozen blueberries
Cake:
1/4 cup butter, softened
3/4 cup sugar
1 large egg
1 tsp. vanilla
1 cup all purpose flour
1/2 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. salt
1/2 cup buttermilk or thin plain yogurt
Preheat oven to 350°F. Butter an 8″ or 9″ round cake pan and put the brown sugar, butter and maple syrup in it – put it into the oven as it preheats and then stir with a fork until smooth and scatter with the berries.
In a largish bowl, beat the butter and sugar for a few minutes, until pale and fluffy. Beat in the egg and vanilla. In a small bowl, stir together the flour, baking powder, baking soda and salt.
By hand or with the mixer on low speed, add the flour mixture in 3 batches, alternating with buttermilk, beginning and ending with flour, mixing each time just until combined. Spread the batter over the blueberries the pan, smoothing the top.
Bake for 25-30 minutes, until golden and springy to the touch. Let cool for 10 minutes, then invert onto a cooling rack or plate, or eat warm, straight from the pan.

Pretzel-Crusted Caramel Chocolate Chip Brownies

 whatkatiesbaking

Pretzel-Crusted Caramel Chocolate Chip Brownies

Crust:

4 cups whole pretzels

1 stick butter, softened

¼ cup powdered sugar

1/8 tsp baking powder

Brownies:

Use your favorite recipe. I used these, but I only used 1 1/2 cups of sugar instead of 2 1/4 and I also used 3/4 cups butter instead of 1 cup.

Caramel Filling:

1 can 14 oz sweetened condensed milk

1 cup caramel pieces

1/2 cup chocolate chips

1/2 cup white chocolate chips

Directions:

1. Preheat oven to 350.
2. Crush up pretzels in food processor until finely ground.
3. Mix with butter, powdered sugar, and baking powder.
4. Press into bottom of 9×13 inch pan.
5. Bake for 5 minutes. (While preparing brownies.)
6. Prepare your brownie recipe of choice.
7. Pull crust from oven and pour brownie batter over the crust.
8. Layer caramel filling on top. Bake for 30-45 minutes, until an inserted fork comes out clean.

Strawberry Sponge Cake

malibukitchendotorg

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Yield: One 9″ cake | Prep Time: 30 minutes | Cook Time: 45 minutes

INGREDIENTS:

For the cake:

4 eggs, whites & yolks separated

9.5 tbsp. granulated sugar, sifted once

3 tbsp. milk, room temperature

1/2 tsp. vanilla extract

14 tbsp. cake flour

2 tbsp. butter, melted

1 cup strawberries, sliced

For the stabilized whipped cream:

1 tsp. unflavored gelatin

4 tsp. cold water

1 cup heavy cream

1/4 cup confectioners’ sugar

1/2 tsp. vanilla extract

INSTRUCTIONS:

1. Preheat oven to 350 degrees and grease a 9″ cake pan. Set aside.
2. In a bowl of a stand mixer, add the sugar and egg whites and beat with whisk attachment until stiff and glossy.
3. Gently add the yolks, one at a time, to the egg white mixture until all is incorporated.
4. Remove the bowl from the stand then gently fold in milk, vanilla extract, and cake flour (in that order) with a spatula until combined. Gently fold in the melted butter.
5. Pour the cake batter into the prepared pan and bake for 25-30 minutes or until cake is golden brown. When pressed, the cake should spring back.
6. Cool the cake in the pan on a wire cooling rack completely.
7. While the cake is cooling, make your stabilized whipped cream.
8. In a small pot, sprinkle the gelatin over the 4 tsp. of cold water and let sit for 5 minutes. Do not stir. Once it’s been 5 minutes, you may stir it and put it on low heat, constantly stirring, to dissolve the gelatin. Once dissolved, set aside.
9. In a bowl of a stand mixer, whisk the heavy cream, sugar, and vanilla extract until it has thickened. Then, slowly add in the gelatin mixture and beat until fluffy.
10. Once your cake has cooled, you may begin assembling it. With a sharp knife, slice the cake in half horizontally into 2 layers.
11. Spread a thin layer of the whipped cream on the bottom half of the cake layer and then top with strawberries. Gently spread another thin layer of whipped cream on top of the strawberries then place the other half of the cake layer on top. With the remaining frosting, frost the entire cake. When done, top with the remaining strawberries.
12. Serve immediately or put in fridge for a few hours and then serve.
13. I do not recommend this sitting for more than 2 days as it will harden a little and doesn’t stay as spongy and light.

White Chocolate Cheesecake Sandwich Cookies with Raspberry Buttercream

White Chocolate Cheesecake Sandwich Cookies with Raspberry Buttercream

1/2 cup unsalted butter, softened
1 (8-ounce) package cream cheese, softened
3/4 cup granulated sugar
1 package instant vanilla pudding mix
1 large egg
1 teaspoon vanilla extract
1 cup white chocolate chips, melted
2 teaspoons baking powder
1/4 teaspoon salt
2 cups all purpose flour
3/4 cup ground toasted almonds
1/2 cup confectioners' sugar

Raspberry Buttercream
1 cup frozen raspberries, thawed
1/2 cup unsalted butter, softened
1 cup confectioners' sugar
1 cup marshmallow cream
1/4 teaspoon almond extract

In a large mixing bowl, using a mixer on medium speed, beat together butter, cream cheese and sugar until creamy - about 1 minute. Beat in pudding mix, egg and vanilla until well combined - about 1 minute. Beat in white chocolate, baking powder and salt until well combined. Reduce mixer speed to low and beat in flour and almonds until just combined. Chill dough in refrigerator for 30-45 minutes, or until firm.
Heat oven to 350 degrees F. Coat cookie sheets with cooking spray.

Roll heaping tablespoons of dough into balls. Roll and coat balls in 1/2 cup confectioers' sugar. Place on cookie sheets, spacing about an inch apart. Lightly press down on cookies to flatten. Bake cookies 12-14 minutes or until light golden around the edges. Cool 2 minutes before transferring to wire racks to cool.

To make the raspberry buttercream, puree raspberries in a food processor. Add seedless raspberry puree to a large mixing bowl. Using a mixer on medium speed, beat in butter and confectioners' sugar until creamy - about 1 minute. Beat in marshmallow cream and almond extract until well combined - about 1 minute. Spread buttercream on cookies and make sandwiches.

Sugar Cookie Bars

Servings: about 18 bars

Ingredients

For the cookie bars:

1 cup unsalted butter, at room temperature

2 cups granulated sugar

4 large eggs

2 teaspoons vanilla

5 cups flour

1 teaspoon salt

1/2 teaspoon baking soda

For the frosting:

1 cup unsalted butter, at room temperature

1 teaspoon vanilla

Pinch sea salt

4 cups confectioners’ sugar

5 tablespoons milk

Food coloring, as desired

Sprinkles, for garnish, optional

Instructions

1. For the cookie bars: Preheat the oven to 375 degrees.

2. Line a rimmed 10 x 15-inch (or 9×9-inch brownie pan) with parchment paper; set aside.

3. In the bowl of your standing mixer fitted with the paddle attachment, cream the butter and sugar on medium-high speed until light and fluffy, about 2 minutes.

4. Reduce the mixer speed to medium and add the eggs, one at a time, mixing well after each addition.

5. Add the vanilla.

6. In a separate bowl, whisk together the flour, salt, and baking soda, mixing well.

7. Reduce the mixer speed to low, and slowly add the flour mixture to the butter mixture. Mix until thoroughly combined.

8. Using a rubber spatula, evenly spread the cookie dough onto the prepared baking sheet (or brownie pan).

9. Bake for about 15 minutes, or until a tester inserted into the center comes out clean. (They should be light golden brown).

10. Let cool completely.

11. For the frosting: In the bowl of your standing mixer fitted with the paddle attachment, beat the butter until light and fluffy, about 2 minutes.

12. Add the vanilla and salt, mixing well.

13. Reduce the mixer speed to low and carefully add the confectioners’ sugar, one cup at a time.

14. Add the milk and mix until smooth.

15. Add your desired amount of food color (if using) and mix until incorporated.

16. Frost and decorate as desired onto the cookie bars.

Eggnog Panna Cotta


bakingbitesdotcom

1/2 cup whole milk
2 1/2 cups eggnog (store-bought is fine)
1/3 cup sugar
1 tsp vanilla extract
1/4 tsp freshly grated nutmeg
2 tsp unflavored gelatin

In a small saucepan, combine milk and gelatin. Heat over medium heat, stirring occasionally, until gelatin has dissolved. Watch mixture carefully so milk does not boil.
Add in eggnog, sugar, vanilla and nutmeg. Stirring occasionally to ensure the sugar has dissolved, bring mixture almost to a simmer. Cream will steam, but not bubble.
Strain mixture into a measuring cup or other dish with a spout. Divide evenly into six 4-oz ramekins and chill until gelatin has set, at least 3-4 hours or overnight, before serving.
Makes 6 servings.

justgetoffyourbuttandbakedotcom

RASPBERRY SWIRL CHEESECAKE DESSERT 

 RASPBERRY SWIRL DESSERT

You will need:

1 1/2 cups graham cracker crumbs

6 Tablespoons butter, melted

4 Tablespoons sugar

3 eggs, separated

1 (8-oz.) cream cheese

1 cup sugar

1 c. heavy cream

1 (10-oz.) frozen raspberries, partially thawed

Directions:

Combine thoroughly crumbs, melted butter and 2 tablespoons sugar. Lightly press mixture into well greased 9×13 or a large Springform pan.  (Note: I always double the crust recipe.) Bake in 375 degree oven for about 8 minutes; cool. Beat egg yolks until thick; add cream cheese, sugar and salt. Beat until smooth and light. In another bowl, Beat egg whites until stiff peaks form. In another bowl, Whip cream until stiff and gently but thoroughly fold with egg whites, into cheese mixture. In a mixer or blender, crush the berries to a pulp. Gently swirl half of fruit pulp through the filling and pour over crust. Spoon remaining puree over the top, and swirl with a knife.  Place in the freezer for 5 to 6 hours or over night.  You can also drizzle Raspberry Syrup over the top, or place a dallop of Whipped Cream on the top!  Let stand for 5 minutes or so, to lightly unthaw before cutting and serving.  Cut into squares or slices.  ENJOY!

Katharine Hepburn’s – BROWNIES

A single recipe only makes an 8″ square pan.

KATHARINE HEPBURN’S BROWNIES

1/2 cup (1 stick) butter

2 oz. unsweetened chocolate, chopped

*Note:  I only added 1 ounce of unsweetened chocolate

1 cup sugar

2 large eggs, slightly beaten

1 tsp. pure vanilla extract

1/4 cup all purpose flour

*Note:  I added 1/2 cup of flour

1/4 tsp. salt

1 cup walnuts, chopped

DIRECTIONS:

1.  Position a rack in the middle of the oven.  Preheat the oven to 325 degrees.  Butter and flour and 8″ square baking pan.

2.  Melt butter and chocolate in a heatproof bowl set over a saucepan of about 1 1/2″ of nearly simmering water, whisking until smooth.  Or melt in a microwave – watching closely.

3.  Remove the bowl from the heat, add the expresso powder (opt), sugar, eggs and vanilla, whisk until well blended.  Whisk in the flour and salt just until well blended.  Stir in the walnuts.  Transfer the batter to the prepared floured pan.

4.  Bake for 35 to 40 minutes, or until a wooden pick inserted in the center comes out sticky, with just a few crumbs clinging to it, but is not wet.  Do Not Overbake. The edges start to pull away from the sides of the pan as well.  Don’t over bake!

5.  Add mini marshmallows to the top of the brownies, and put back into the oven……just until they begin to melt slightly.  Don’t brown.

6.  Let Cool for 5 to 10 minutes, and spread or drizzle fudge frosting over the top.  I put my brownies in the fridge to cool for about 20 – 30 minutes before cutting them.

7.  OH…..Dive in!

FUDGE FROSTING

*This recipe makes enough frosting for a double batch of brownies in a 9×13 ” pan.

*It’s also more like a glaze – if you want it thicker, simply add more powdered sugar.

1 3/4 sticks butter

4 Tablespoons cocoa powder (I only used 3)

6 Tablespoons milk

1 tsp. vanilla extract

1 pound powdered sugar

1/2 cup finely chopped pecans or walnuts (opt)

DIRECTIONS:

Melt the butter in a medium sized saucepan over medium-low heat.  Add the cocoa powder and stir until smooth.  Add the milk, vanilla and powdered sugar.  Whisk until very smooth.

Dump in the chopped nuts and stir until well combined.  This frosting is quite thin . . . if you want it a bit thicker simply add more powdered sugar.  It’s yummy!  I just drizzle the fudge frosting over the top of the Marshmallows.  Put the remaining frosting in a container, and store in the fridge for later use.