Boston Cream Poke Cake

Ingredients
1 box Yellow Cake Mix (plus box ingredients)
2 small boxes (3.4 oz) Instant Vanilla Pudding Mix
4 cup Milk
1 container Chocolate Frosting

Instructions
Prepare cake in 13x9" pan according to box directions.
Use spoon handle to poke holes evenly across cake.
Combine milk and pudding mix and whisk until well blended.
Pour pudding over cake making sure it gets down into holes.
Refrigerate cake for several hours to allow pudding to settle and set up.

Open frosting container and remove foil seal.
Microwave for 15 seconds and stir. Repeat this until frosting is pourable.
Pour over pudding layer and spread with spatula to cover completely.

**I made my chocolate topping with chocolate chips and heavy cream.**
Refrigerate for at least several more hours.



Recipe from:
http://cincyshopper.com/boston-cream-poke-cake/

Twix Caramelitas

Ingredients
3/4 cup butter, melted
3/4 cup brown sugar
pinch of salt
3/4 cup of flour
1 cup old fashioned oats
1 teaspoon baking soda
5 milk chocolate bars (I used symphony bars)
24 caramels
1/4 cup evaporated milk
10 twix minis, chopped (I used bite sized, and chopped them in half-and did as many as would fit)

Instructions
1. In a glass bowl, unwrap the caramels and add the evaporated milk. Melt in the microwave in 30
second intervals, stirring between. Set aside.
2. Heat the oven to 350.
3. In a bowl, combine the melted butter, brown sugar, flour, oats, salt, and baking soda. Stir to
combine and press 1/3 into an 8x9" pan. (I put them in a 9" pie plate.) Bake for 8-10 minutes and remove from the oven.
4. Lay the chocolate down, top with caramel and twix and sprinkle the remaining crust mixture on
top. Bake an additional 15 minutes and set aside to cool before cutting. Or serve warm, which is
our favorite but more messy.  (I think it would have been yummier with vanilla ice cream!)

http://www.ohsweetbasil.com/twix-carmelitas-recipe.html

Peanut Butter Brownie Caramelitas

Ingredients
1 cup butter melted, then cooled
4 eggs
2 teaspoons McCormick® vanilla
2 cups white sugar
2/3 cup unsweetened cocoa powder
1 cup all-purpose flour
1/2 teaspoon salt
1/2 teaspoon baking powder
1 cup peanut butter morsels
1 eleven ounce bag of Kraft® Caramel Bits
1 teaspoon McCormick® vanilla extract
1/2 cup milk (I used whipping cream!) 

Instructions
1. Melt butter in microwave and set aside to cool slightly.
2. Sift together all dry ingredients in a large bowl.
3. In a medium bowl, beat the eggs with the vanilla. Add into the dry ingredients and gently stir.
4. Pour the melted butter into brownie mixture and mix until just incorporated.
5. Spread 1/2 of the brownie batter (about 2 cups) into a prepared 9-inch square pan and bake for 10-12 minutes at 350 degrees.

Caramel Sauce
6. Place caramel bits in a medium saucepan and turn heat to medium-low. Add in milk and stir until all caramel bits are melted (about 5 minutes). Remove from heat and add in vanilla, stir to fully incorporate.
7. When time is up, remove brownie from oven and cover with 1 cup of peanut butter morsels. (I used more than 1 cup)
8. Pour caramel sauce over over peanut butter morsels.
9. Cover caramel sauce with remaining two cups of brownie batter.  (This didn't really "spread" over the caramel sauce for me--I just dropped it in about 9 dollops around the pan...)
10. Bake for 18-20 minutes, or until edges start to get a little dark. (It took more like 30-35 min to bake.)
11. Remove from oven and allow to cool completely, at least 4 hours.

http://iambaker.net/peanut-butter-brownie-caramelitas/

Almond Butter Cookies With Raspberry Centers

1 c Butter
1/2 c Sugar
2 c Flour
1/4 tsp Salt
1 tsp Almond Extract

Preheat oven to 350.
Cream butter and sugar.
Mix in remaining ingredients.
Form into 1" ball, roll in sugar, and place on cookie sheet.
If you want them to just be plain, flatten with a fork with a criss-cross mark.
I flattened the center of the cookies and baked them.  Then, while they're still hot on the cookie sheet, I spooned raspberry jelly into the centers.
Bake at 350 degrees for 10-12 minutes.

Bread Pudding

Ingredients:

Pudding:

1 1/2 cups sugar
4 eggs, beaten
1 1/4 cups heavy whipping cream
1 1/2 cups milk
1/2 cup melted butter (1 stick)
1 1/4 pounds white bread (2 loaves) (I used about 1 and a half loaves of Bainbridge Island Cinnamon Swirl bread.  If you cube it and let it get stale for a little while, it soaks up the custard better.)
1/2 cup caramel sauce (below)
--nonstick cooking spray

Caramel Sauce:

1/2 cup sugar
1/2 cup brown sugar
1/2 cup butter (1 stick)
1 cup corn syrup (it says you can also use maple)
1 1/3 cups heavy cream

Instructions:

To make the pudding:
Preheat the oven to 350F. Combine the sugar, eggs, heavy whipping cream, milk and melted butter in a bowl and mix together until sugar is thoroughly combined.  Add the bread and fold it in (I put the cubed bread in the greased 9 x 13 pan and then dumped the custard over the top).  Put the mixture in a 9 x 13 pan that is sprayed with non-stick cooking spray.  Pour 1/2 cup of the caramel sauce over the top and bake at 350F for 30 minutes; check, rotate and bake up to 30 minutes more (or until golden brown).

To make the caramel sauce:
Combine white sugar, brown sugar, butter and syrup in a pot and cook over medium-high heat until all ingredients liquify.  Caution: this sauce gets very hot so be careful.  Remove from heat and add the cream.

Serve bread pudding hot, in a bowl with vanilla ice cream and more caramel sauce.

--Recipe from the Junior League of Ogden's Art of Cooking

Chocolate Eclair Cake

1 cup water
1/2 cup butter
1 cup flour
4 large eggs
1 (8 ounce) package cream cheese, softened
1 large box (5.1 ounces) vanilla instant pudding
3 cups milk (I used 2 cups milk, 1 cup whipping cream)
1 8 oz. container cool whip (you won’t use the whole container) or one batch of homemade whipped cream (I used whipping cream) 

chocolate syrup or homemade chocolate sauce (I used store bought Smuckers Special Recipe)

 
Instructions:
Preheat oven to 400. Lightly grease a 9″X13″ glass baking pan.

Eclair Crust: In a medium saucepan, melt butter in water and bring to a boil. Remove from heat. Stir in flour. Mix in one egg at a time, mixing completely before adding another egg. Spread mixture into pan, covering the bottom and sides evenly. *If the sides of your pan are too greased you won’t be able to get the mixture to stay up the sides so make sure to just lightly grease.
Bake for 30-40 minutes or until golden brown (Mine only took 25-30 minutes.) You may want to check it occasionally-you don’t want to overcook the crust, it will ruin the cake! Remove from oven and let cool (don’t touch or push bubbles down).

Filling: Whip cream cheese in a medium bowl. In separate bowl make vanilla pudding. Make sure pudding is thick before mixing in with cream cheese. Slowly add pudding to cream cheese, mixing until there are no lumps. Let cool in fridge.When the crust is completely cooled, pour filling in. Top with layer of cool whip however thick you want it and serve with chocolate syrup. (I just let people put the amount of whipped cream & chocolate sauce they wanted on it.)  Garnish with strawberries.

Hazelnut Chocolate Mousse

Hazelnut Chocolate Mousse

1 3/4 cups cold 2% Milk  (I didn't have 2% so I used skim + some whipping cream)

1 pkg (3.9 oz) instant chocolate pudding mix

1/2 cup Nutella

1 3/4 cups whipped topping (I whipped my own)

Additional Whipped Topping, optional.

Whisk milk and pudding mix in a large bowl for 2 minutes.  Let stand for 2 minutes or until soft set.  Whisk in Nutella until smooth.  Fold in whipped topping.  Serve with whipped topping on top, if desired.

This is from the Simple & Delicious magazine, October, 2012, p. 25

Pumpkin Crisp

Stir together:
1 15oz can pumpkin puree
1 C evaporated milk
1C sugar
1 t vanilla
1/2 t cinnamon
Pour into a greased 9x13 pan.

Top with:
1 box yellow cake mix
1/2 C chopped pecans
1/2 C melted butter

Bake at 350 for about an hour.
Serve warm with whipped cream.

Lemon Buttermilk Sheet Cake

Recipe from America’s Test Kitchen Best Summer Desserts

Cake

-2 ½ cup cake flour (no substitutions)

-1 tsp. baking powder

-1/2 tsp baking soda

-1/2 tsp table salt

-3/4 c buttermilk

-3 Tbs lemon zest

- ¼ c. freshly squeezed lemon juice

-1 tsp vanilla extract

- 1 ¾ cup white sugar

-12 Tbs (1 ½ sticks) unsalted butter softened

-3 large eggs plus 1 large egg yolk

Glaze:

-3 cups powdered sugar

-3 Tbs lemon juice

-2 Tbs buttermilk

Instructions:

Make sure the oven rack is in the middle position (unless you’ve found that another position works better in your oven for baking) and heat oven to 325 degrees. Grease and flour a 9×13″ baking dish and set aside.

Whisk together the flour, baking powder, baking soda, and salt in a medium bowl. Set aside. In a measuring cup, combine buttermilk, lemon juice, and vanilla. Set aside.

Using a stand mixer fitted with the paddle attachment, beat the white sugar and lemon zest on medium speed until moist and fragrant (about 1 minute). Remove 1/4 cup of the sugar mixture and place it in a small bowl. Cover and set aside.

Add the softened butter to the remaining sugar mixture and beat until light and fluffy (about 2 minutes). Beat in the eggs and yolk, one at a time, until incorporated. Reduce speed to low. Add the flour mixture in 3 additions, alternating with the buttermilk mixture in 2 additions. Mix until smooth (about 30 seconds)

Scrape the batter into the reserved baking pan and smooth out the top. Bake until the cake is golden and a toothpick inserted into the center comes out clean (about 25-35 minutes). Be careful not to over bake. Transfer the pan to a wire rack and allow to cool for 10 minutes.

While the cake is cooling, whisk the glaze ingredients together until smooth. Gently spread the glaze over the cake and sprinkle evenly with the reserved sugar mixture. Allow to cool completely, at least 2 hours.

Cinnamon Chip Cookies - March Tawnya's House

1 3/4 cup flour1/2 tsp baking soda
14 tbsp unsalted butter
1/2 cup granulated sugar
3/4 cup dark brown sugar
1 tsp salt (I omit this if I'm using salted butter)
2 tsp vanilla
1 large egg
1 large yolk
1 1/4 cups cinnamon chips

Adjust oven rack to middle position and heat to 375 degrees.  Line 2 large baking sheets with parchment paper.  Whisk flour and baking soda together in medium bowl; set aside.

Heat 10 tbsp butter in a 10-inch skillet over medium-high heat until melted, about 2 minutes. Continue cooking swirling pan constantly until butter is dark golden brown and has a nutty aroma, 1-3 minutes. Remove skillet from heat and, using heatproof spatula, transfer browned butter to large heatproof bowl. Stir remaining 4 tbsp butter into hot butter until completely melted.

Add both sugars, salt, and vanilla to bowl with butter and whisk until fully incorporated.  Add egg and yolk and whisk until mixture is smooth with no sugar lumps remaining, about 30 seconds.  Let mixture stand 3 minutes, then whisk for 30 seconds.  Repeat process of resting and whisking 2 more times until mixture is thick, smooth, and shiny.  Using, rubber spatula or wooden spoon, stir in flour mixture until just combined, about 1 minute.  Stir in cinnamon chips, giving dough final stir to ensure no flour pockets remain.  Drop dough onto cookie sheets 2 inches apart.  Bake cookies 1 tray at a time until cookies are golden brown and still puffy, and edges have begun to set but centers are still soft, 10-14 minutes.  Let cookies cool for a few minutes then transfer to a wire rack to finish cooling.

Easy Caramel Corn

15 Cups Popped Corn (1/2 C unpopped)

1/2 Cup Margarine or Butter

1 Cup Brown Sugar

1/4 Cup Light Corn Syrup

1 tsp. Salt

Microwave for 30 sec-1 minute at a time on high for about three minutes or until smooth. Stir frequently.

Stir in 1/2 tsp. baking soda and pour over popcorn in a microwaveable bowl.

Microwave for 2-3 minutes stirring every 30 sec until well coated.

Pour out onto wax paper, separate and let cool.

Panna Cotta

Panna Cotta

from http://www.davidlebovitz.com/2009/04/perfect-panna-cotta/

(all the dialogue in this recipe is from Mr. Bovitz) :)

Eight servings

Adapted from Secrets From My Tuscan Kitchen by Judy Witts

I love this dessert and the great thing about Panna Cotta is that it demands to be made in advance. You can make them up to two days ahead and keep them well-covered and chilled.

For gelatin-related questions, read my Tips for Using Gelatin. You can find instructions for using sheet gelatin at the end of the recipe.

4 cups (1l) heavy cream (or half-and-half)
1/2 cup (100g) sugar
2 teaspoons of vanilla extract, or 1 vanilla bean, split lengthwise
2 packets powdered gelatin (about 4 1/2 teaspoons)
6 tablespoons (90ml) cold water

1. Heat the heavy cream and sugar in a saucepan or microwave. Once the sugar is dissolved, remove from heat and stir in the vanilla extract.

(If using a vanilla bean, scrape the seeds from the bean into the cream and add the bean pod. Cover, and let infuse for 30 minutes. Remove the bean then rewarm the mixture before continuing.)

2. Lightly oil eight custard cups with a neutral-tasting oil.

3. Sprinkle the gelatin over the cold water in a medium-sized bowl and let stand 5 to 10 minutes.

4. Pour the very warm Panna Cotta mixture over the gelatin and stir until the gelatin is completely dissolved.

5. Divide the Panna Cotta mixture into the prepared cups, then chill them until firm, which will take at least two hours but I let them stand at least four hours. (Judy told me American refrigerators are colder than European ones. )

If you’re pressed for time, pour the Panna Cotta mixture into wine goblets so you can serve them in the glasses, without unmolding.

6. Run a sharp knife around the edge of each Panna Cotta and unmold each onto a serving plate, and garnish as desired.

Lemon Bars

Crust:
1 cup soft butter
dash of salt
1/2 cup powdered sugar
2 cups flour
Combine all ingredients and mix well. Press mixture into 9 x 13 pan. Bake at 350 for 15 min or until slightly browned.

Filling:
4 beaten eggs
2 cups sugar
1/2 tsp grated lemon rind
1/4 cup flour
6 tbsp lemon juice

Combine four and sugar. Mix in beaten eggs and lemon juice. Pour onto slightly cooled crust. Bake 350 for 25 min or until set. Cool and sprinkle with powdered sugar. Cut into bars. Enjoy!

Salted Caramel Buttercream - December at Korrie's

This is the frosting on the cupcakes I made for the gift exchange--it's divine! It comes from this website: How to Eat a Cupcake. She also has a recipe for cupcakes, which I tried...twice! They fell miserably both times (let's just say I wasted a LOT of butter that day), so I ended up using a French Vanilla cake mix.

CARAMEL SWIRL BUTTERCREAM
MAKES ABOUT 2 CUPS (enough for about 12 cupcakes)

Caramel Drizzle
1 1/2 cups sugar
1 1/4 cups heavy cream
Pinch salt

Buttercream
3 large egg whites, at room temperature
3/4 cup sugar
Pinch salt
3/4 cup (1 1/2 sticks) unsalted butter, cut into pieces, at room temperature

For the frosting:
In a heavy-bottomed, high-sided saucepan, cook the sugar over medium-high heat until it begins to melt around the edges, about 5 minutes. Stirring with a clean wooden spoon, continue to cook until the sugar is melted and has turned golden amber, about 3 minutes longer.

Carefully pour the cream down the side of the pan in a slow, steady stream (it will bubble and spatter), stirring constantly until completely smooth. Stir in the salt. Pour the caramel into a small heatproof bowl and let cool completely before using. (The caramel can be stored in an airtight container in the refrigerator for up to 1 week; bring to room temperature before using.)

In a large, clean heatproof bowl, combine the egg whites and sugar. Set the bowl over (but not touching) simmering water in a saucepan and heat the mixture, whisking constantly, until the sugar has completely dissolved and the mixture is very warm to the touch (about 160°F on an instant-read thermometer), about 2 minutes (It always takes about 5 minutes for me). Remove the bowl from the saucepan. Using an electric mixer on high speed, beat the egg white mixture until it is fluffy, cooled to room temperature, and holds stiff peaks (the mixture should not look dry), about 6 minutes.

With the mixer on medium-low speed, add the salt and the butter, a few pieces at a time, beating well after each addition. If the frosting appears to separate or is very liquid after all the butter is added, continue to beat on high speed until it is smooth and creamy, 3-5 minutes more. Add the caramel drizzle (I only added about 1/2 cup) and beat until combined (or almost combined for a swirling effect), scraping down the sides of the bowl as needed.

Mint Brownies

First, Bake a 9x13 pan of brownies. Cool completely.

FROSTING:

2 1/2 c powdered sugar

2 T. of milk

1 tsp. peppermint extract

1 cube softened butter

Food coloring (pink or green)

Blend together until smooth. Frost cooled brownies.

TOPPING:

6 T. butter

1 c. chocolate chips

Melt together, pour over frosting. Tip pan around until it is smooth. Put in fridge until chocolate sets up.

Fresh Peach Pie

This is for Marlena and I did make the pie for August even though I couldn't make it.  Enjoy!

Fresh Peach Pie

1 pie shell (crumbs or regular)
1/2 cup orange juice
1/2 cup pineapple juice
1/2 pound (40 large) marshmallows
1 cup whipping cream
2-3 peaches, peeled and sliced


Heat juice and marshmallows together, stirring until marshmallows are melted.  Cool until slightly jelled,  Whip the cream and fold into marshmallow mixture.  Fold in sliced peaches and pour into pie shell.  Cool until set.

Apple Cream Cheese Bundt Cake- Adapted from Southern Living and Potsandpins.com

First of all, you all need to go to my friend's sisters blog, it is hilarious and has such fun, yummy ideas!  It's http://www.potsandpins.com Now onto the fun and yummy part!  I adapted by doing equal parts fuji and granny smith.  If I wasn't so cheap I would have tried honeycrisp as they are my absolute favorite apples.  However if I'm going to pay for those puppies I'm just eating them plain!

Cream Cheese Filling

1 (8 oz.) package cream cheese, softened
1/4 cup butter, softened
1/2 cup sugar
1 large egg
2 tablespoons flour
1 teaspoon vanilla

Apple Cake Batter

1 cup finely chopped pecans
3 cups flour
1 cup sugar
1 cup firmly packed light brown sugar
2 teaspoons ground cinnamon
1 teaspoon salt
1 teaspoon baking soda
1 teaspoon ground nutmeg
1/2 teaspoon ground allspice
3 large eggs, lightly beaten
3/4 cup canola oil
3/4 cup applesauce
1 teaspoon vanilla extract
3 cups peeled and finely chopped apples (I used half Granny Smiths and Fuji's, recipe called for Gala's), about 1 1/2 lbs.

Praline Frosting

1/2 cup firmly packed light brown sugar
1/4 cup butter
3 tablespoons milk
1 teaspoon vanilla
1 cup powdered sugar
1/4 cup pecan halves for garnishing cake, optional

Prepare filling: In a medium bowl, beat cream cheese, butter and sugar together until smooth. Add egg, flour, and vanilla; beat just until blended. Set aside.
Prepare cake batter: Preheat oven to 350 degrees. Bake pecans in a shallow pan 8 to 10 minutes or until toasted and fragrant, stirring halfway through. Remove and set aside to cool. In a large bowl combine 3 cups flour, sugar, brown sugar, cinnamon, salt, soda, nutmeg and allspice, whisk together lightly. In a small bowl, lightly beat eggs, add to flour mixture. Add canola oil, applesauce and vanilla extract. Stir in apples and pecans. Batter will be very thick.
Spoon two-thirds of apple mixture into a greased and floured 14-cup Bundt pan. Spoon Cream Cheese Filling over apple mixture, leaving a 1-inch border around edges of pan. Swirl filling through apple mixture using a paring knife. Spoon remaining apple mixture over Cream Cheese Filling.
Bake at 350 degrees for 1 hour to 1 hour and 15 minutes or until a long wooden pick inserted in center comes out clean. Cool cake in pan on a wire rack 15 minutes, remove from pan to wire rack, and cool completely, about 2 hours.
Prepare Frosting: Bring 1/2 cup brown sugar, 1/4 cup butter and 3 tablespoons milk to a boil in a 2-quart saucepan over medium heat, whisking constantly. Boil 1 minute, whisking constantly. Remove from heat; stir in vanilla. Gradually whisk in powdered sugar until smooth; stir gently 3 to 5 minutes or until mixture begins to cool and thickens slightly. Pour immediately over cooled cake. (Do not let frosting sit or it will harden and you won't be able to frost the cake!) Garnish the frosting with pecan halves.  Serves 12

Caramel Crunch Sauce

1/4 C Butter
2T Flour
3/4 C light Corn Syrup
1 1/4 C firmly packed Brown Sugar
5 oz Evaporated Milk
1 1/2 C coarsely chopped toasted Pecans
4 crushed Heath Bars

Melt butter in medium saucepan. Add flour, stirring until smooth. Stir in brown sugar and corn syrup. Bring mixture to a boil. Reduce heat and simmer 5 minutes stirring constantly. Remove from heat and let cool 15 minutes. Gradually stir in evaporated milk. Stir in pecans and crushed candy. Serve sauce warm over ice cream.

Chocolate pretzels

1 pkg. pretzel twists
1 bag rolo candies
1 can mixed nuts

Arrange pretzels on cookie sheet.  Place 1 rolo on top of each pretzel. Bake in oven on 350 degrees for 5 minutes. Remove from oven and push down sofened chocolate with a nut.. you can use pecans, cashews, peanuts, almonds, etc.

let cool and enjoy.

Gooey Smores Bars - August 2011 at Angie's

Gooey Smores Bars

(Makes one cookie-sheet full. Half a recipe fits nicely in a 9x13 pan)

1 1/3 c. sugar
1 c. butter, softened
1 tsp. vanilla
2 eggs
4 2/3 c. graham cracker crumbs
2/3 c. flour
1/4 tsp. salt
4 c. chocolate chips, more or less (can use some chocolate bar pieces)
14 oz. jar of marshmallow creme
2 c. mini marshmallows

Beat sugar and butter until light and fluffy. Beat in eggs. Gently mix in flour, salt, and graham cracker crumbs. Reserve about 2 c., and press remainder into the bottom of a greased cookie sheet (one that has sides).

Sprinkle chocolate over crust, pressing down slightly. Drop creme by tablespoonfuls over all. Sprinkle with marshmallows. Sprinkle with reserved crust mixture; press down lightly.

Bake 17-22 minutes at 350 F. Cool at least 30 minutes before serving.