Ben and Jerry's Oreo Mint Homemade Ice Cream

Last summer, I found Ben and Jerry's Homemade Ice Cream and Dessert Book, at a thrift store for 50 cents. Of course I bought it! But, for some reason, I hadn't used it until THIS summer. Boy, were we missing out! But, now that we have made two different ice cream recipes from this book, I plan on making every recipe from this book!

First off, I am a huge Ben and Jerry fan! I used to buy pints on a regular basis when I was in college. Love the stuff. I just hated how expensive it was. Oreo Mint happens to be Chris and I's favorite, FAVORITE flavor, so for Father's day that is what I made. It tastes just like the pint I used to buy at the store. It is unreal how tasty it is. Not to mention, how easy it is to make. So, thank you Ben and Jerry for sharing your secrets and now YOU must go make this ice cream for your family!

Ingredients:
2/3 cup coarsely chopped Oreo cookies
2 large eggs
3/4 cup sugar
2 cups heavy or whipping cream (I used heavy whipping cream)
1 cup milk (I used 1% and it was great)
2 Tsp. pure peppermint extract

Directions:
1. Place the cookies in a bowl, cover, and refrigerate.
2. Whisk the eggs in a mixing bowl until light and fluffy, 1 to 2 minutes. Whisk in the sugar, a little at a time, then continue whisking until completely blended, about 1 minute more. Pour in the cream and milk and whisk to blend. Add the peppermint extract and blend again.
3. Transfer the mixture to an ice cream maker and freeze following the manufacturer's instructions.
4. After the ice cream stiffens (about 2 minutes before it is done) add the chopped cookies, then continue freezing until the ice cream is ready.

Makes generous 1 quart (I think it was more like 2 quarts)

Blackberry Cobbler

Chris loves cobbler in the summertime. As for me, I could take it or leave it. So, I don't prefer to make it that much.

Well, last night, I was craving sweets and Chris was too! So I thumbed through the Pioneer Woman cookbook, I got for Christmas, and fell upon this recipe for Blackberry Cobbler. I happened to have everything on hand, so I made it. I halved the recipe though, since it was just Chris and I. This cobbler was super easy and was super delicious! We loved it! I loved it! I think it converted me to liking cobbler. We put a dollop of homemade whipped cream on top and it was a perfect summery, Sunday, treat! I am planning on making this throughout the summer but switiching up the berries. So excited to have a cobbler recipe we both love!

Source: Pioneer Woman
Serves: 8

Ingredients:

1/4 pound (1 stick) butter, melted
1 1/4 cups plus 2 Tbsp. sugar
1 cup self-rising flour (do NOT use all purpose)
1 cup milk ( I used 1% and it was great)
2 cups fresh or frozen blackberries, or blueberries, peaches, raspberries, and so on

Directions:
Preheat oven to 350 degrees
Grease a 3-qt. baking dish with butter
Place the stick of butter in a microwave safe dish. Heat for 30-45 seconds until melted
In a medium bowl, whisk 1 cup of the sugar with the flour and milk
whisk in the melted butter
rinse the blackberries and pat them dry
pour the batter into the baking dish. sprinkle the blackberries evenly over the top of the batter
sprinkle 1/4 cup sugar over the blackberries
bake for 1 hour (mine took less because I halved it) or until golden brown and bubbly
when 10 minutes of cooking time remain, sprinkle the remaining 2 Tbsp. sugar over the top
serve with whipped cream or ice cream!

Tres Leches Cupcakes

To end our Cinco de Mayo fiesta, I made Tres Leches Cupcakes. I have made a Coconut Tres Leches cake before, which is utterly amazing, but it is labor intensive and for a weeknight dessert, I wasn't in the mood to exert that much effort, but I so badly wanted a little bit of Tres Leches cake. So, when I found a recipe for these cupcakes, I knew I had to try them. I am so glad I did. These were great! They were light and yummy! I could have eaten all 24, but don't worry, I didn't. I might have had more than one though, oops! But, they look beautiful and they taste great! Make them today!

Recipe by Our Best Bites

8 oz. evaporated milk

1 can sweetened condensed milk

24 white cupcakes (I just used a box mix, but you could make homemade if you are cool like that)

1 pint whipping cream, divided

3-4 Tbsp. Hershey’s Caramel Syrup

Sliced fresh fruit (like strawberries, mangoes, and kiwis, optional)

Juice of 1 lime (optional: I didn't do this, but I did put a slice of strawberry on top)

Bake cupcakes according to recipe directions in FOIL LINERS. This is extremely important because it helps contain the milk mixture.

After cupcakes have cooled, use a bamboo skewer(I used a chopstick) to poke several holes in each cupcake. Set aside.

In a medium bowl, whisk together the evaporated milk, sweetened condensed milk, and 3/4 c. of whipping cream. Use a ladle to pour the milk mixture over each cupcake. There might be some runover. Such is life with tres leches cupcakes. Place the cupcakes in the refrigerator until ready to serve.

When ready to serve, beat the remaining 1 1/4 c. of whipping cream until medium peaks form. Gently fold in the caramel syrup and pipe or dollop the whipped cream on each of the cupcakes. If desired, toss the sliced fruit with the lime juice and top the cupcakes with the sliced fruit. Serve on a small plate with a dessert spoon.

Hint: I made these cupcakes four hours before we ate them and they were perfect. Chris ate them 6 hours after I made them and he said they were divine, so the longer they sit the better! I wouldn't do overnight, though, they might get too soggy.

Brownie Pillow Cookies

While in High School, I worked at this cute, little bakery called, Bread Basket. Among the breads and things sold there, one of my favorite cookies were these chocolate chip cookies with a brownie in the inside. They were heavenly! I have missed them so much. Well, I went on to Bakerella, looking for something entirely different I might add, and I happened to stumble upon this recipe for Brownie Pillow Cookies. Guess what? They are exactly what I loved at Bread Basket. After trying these cookies, tonight, I definitely had a blast from the past experience happen.

These are so, so good! My family loved them, I loved them! They are winner cookies for sure. They are ginormous cookies though, so invite people over to share! I promise you will love these.
source: Bakerella


1 package brownie mix (I made homemade brownies, but I actually think a box would be better, they would be thicker. Our favorite box brand is Betty Crocker).

1 cup butter (2 sticks), room temperature
1 1/2 cups packed light brown sugar
2 large eggs, plus 1 egg yolk
1 tablespoon vanilla
2 1/2 cups all purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1/2 teaspoon baking soda
12 oz. bag miniature semi-sweet chocolate chips

Make brownies according to package and let cool. Cut about ten 1 inch squares. Enjoy the remaining brownies. (I used a pan about 8 X 8)

For the chocolate chip cookie dough, beat butter with a mixer until creamy.

Add brown sugar and beat until smooth.

Add eggs, yolk and vanilla. Beat until smooth.

Combine flour, baking powder, soda and salt in a medium bowl and stir together with a wire whisk.

Add flour to butter mixture and beat until combined. Stir in mini chips.

Let dough chill covered in the refrigerator for at least an hour. (I would reccommend at least 2 hours if you have the time, the dough needs to be stiff)

Preheat oven to 350 degrees.

Use a measuring cup to scoop batter by the 1/2 cup. Since it’s chilled, you may need to pack it with a spoon. Then use the spoon to remove the dough from the cup and place it on parchment paper. Work quickly so the dough remains chilled or either prepare one cookie at a time so the rest of the dough remains cold.

After the dough is on the parchment paper, make an indention and place a 1 inch square brownie in the center. Press the brownie down gently and work the remaining dough around the brownie. You can use your hands to shape the dough into a ball.

During this step, I found it easier to use a piece of parchment paper as a work surface since the dough can get sticky and then I used another piece of parchment paper for the baking sheet. If your dough gets too soft, you can chill the rolled dough balls for a few minutes right before baking.

Prepare six cookies at a time using a large baking sheet (15 X 20) and bake at 350 degrees for about 18 minutes. Return the remaining dough to the refrigerator until time to bake the second batch.

Cool on the baking sheet for a few minutes and then cool completely on a wire rack.

Makes about ten cookies using a little less than a 1/2 cup of dough for each cookie.

If your cookies start to get too brown before they are done baking, you can place a sheet of aluminum foil over top for the last few minutes. (I didn't need to do this, mine were perfect after 18 minutes).

Decadent Chocolate and Peanut Butter Mousse Pie

Again from Kitchen Cafe, this pie is pure bliss! Chocolate and peanut butter are definately my favorite sweet combo, give me a reese peanut butter cup and I am in heaven. Well, this pie is like eating a huge reeses with a graham cracker crust! It is awesome! It is very rich though so a little piece goes a long way. I had to use so much self control to only eat a little piece, though. Oh, my I cannot wait to make this again. So So good.


Graham Cracker Crust:
12 to 14 whole graham crackers, crushed (about 1 1/2 to 2 cups crumbs)
6 tablespoons butter, melted

Dark Chocolate Layer:
¾ cup heavy cream
4 oz. semisweet chocolate, coarsely chopped

Peanut Butter Mousse Filling:
½ cup sugar
1 ½ tablespoons cornstarch
1/8 teaspoon salt
1 ½ cups milk
2 large egg yolks
1 teaspoon pure vanilla extract
¾ cup creamy or chunky peanut butter

Topping and Decoration:
Sweetened whipped cream
2 tablespoons crushed peanuts
3 tablespoons mini chocolate chips

Prepare the crust: Preheat the oven to 350. In a small bowl, combine the graham cracker crumbs and butter, stir until well blended. Using the palm of your hand, press the moistened crumbs into the bottom and up the sides of an ungreased 9- or 10-inch pie plate. Bake in the center of the oven for 7 to 8 minutes, or until the crust turns lightly golden. Set the pie crust on a wire rack to cool completely.

Prepare the chocolate layer: In a small saucepan, heat the cream over medium heat until it just comes to a simmer. Remove the pan from the heat, add the chocolate, and stir until melted and smooth. Pour the mixture into the cooled pie crust, smoothing it over the bottom and slightly up the sides. Freeze for 30 to 40 minutes, or until the chocolate layer is firm.

Prepare the mousse: In a heavy medium-size saucepan, combine the sugar, cornstarch, and salt. Add ½ cup milk and whisk until smooth. Add the remaining milk and the egg yolks and whisk until smooth. Set the saucepan over medium-high heat and whisk constantly until the custard comes to a boil. Still whisking, boil for 1 minute until very thick. Remove the pan from the heat and stir in the vanilla and peanut butter. Pour the mousse into the baked pie crust. Chill for 1 hour, or until firm. Before serving, decorate the pie with whipped cream and sprinkle with the chopped peanuts and mini chocolate chips, if desired.

The Ultimate Cheesecake

My husband requests plain cheesecake with raspberry sauce every year for his birthday, it never changes. He likes what he likes. I always make the cheesecake that is already posted from allrecipes.com, but since we had family in town, I wanted to see if I could find an easier way to make a fantastic cheesecake. I turned to none other than Kitchen Cafe. She uses Tyler Florence, food network chef's, recipe and says she loves it. Since she and I tend to like the same type of food, I thought I would give it a try. Everyone agreed that it was amazing. My mom likes it just as much as the other one I make, and this one was so much easier, so I think I will make this one more often. It is creamy and decadent and is cheesecake perfection. I love the lemon zest, it added just a little something extra special and with the raspberry sauce, it was amazing! So, you can make both of these recipes and decide for yourself which one you like better.

Crust:
3 cups finely ground graham crackers (about 40 squares)
2 tablespoons sugar
1/2 cup butter, melted

Filling:
2 (8-ounce) blocks cream cheese, room temperature
1 cup sugar
3 eggs, room temperature
1 teaspoon vanilla extract
1 lemon, zest finely grated
1 pint sour cream, room temperature

To prepare crumb crust: In a mixing bowl, combine the crust ingredients together with a fork until evenly moistened. Lightly coat the bottom and sides of a 9-inch springform pan (I use a 10-inch springform pan b/c it is all I have and it works great) with non-stick cooking spray. Firmly press the mixture over the bottom and 1-inch up the sides on the pan, use your fingers or the smooth bottom of a glass. Refrigerate the crust while preparing the filling.

To prepare filling: In a large bowl, beat the cream cheese on low speed for 1 minute just until smooth and free of any lumps. Gradually add the sugar and beat until creamy, 1 to 2 minutes. Periodically scrape down the sides of the bowl and the beaters. Add the eggs, 1 at a time, and continue to slowly beat until combined. Stir in the vanilla and lemon zest. Blend in the sour cream. The batter should be well mixed but not overbeaten. Overbeating incorporates too much air and will cause the cake to puff when baking, then fall and crack when cooling. Pour filling into the crust-lined pan and smooth the top with a spatula.

Bake in a preheated 325 degree oven for 50-55 minutes. The cheesecake should still jiggle slightly, it will firm up after chilling. Be careful not to overcook! Do not do a toothpick test in the cake’s center, this will make a crack. Loosen the cheesecake from the sides of the pan by running a thin metal spatula around the inside rim. Let cool in the pan for 30 minutes. Chill in the refrigerator, loosely covered, for at least 4 hours to set up. Demold and transfer to a cake plate. Slice the cheesecake with a thin, nonserrated knife that has been dipped in hot water and wiped dry after each cut.

There is no need to bake this in a waterbath, it comes out perfect without it. I do leave mine in the oven after I turn it off with the door cracked open for at least 30 minutes to avoid cracks.

Melanie's Famous Chocolate Chip Cookies: My Favorite Chocolate Chip Cookie

These are truly the best chocolate chip cookies. EVER. After making these, you can throw all your other recipes out! I know I have posted another chocolate chip cookie recipe that I claimed to be the best, but I now stand corrected. These are the best. I even made a different recipe today for Lexi's birthday treat in nursery, and when Chris tried one, he said they were good, but not as good as these bad boys! I made these this week for my activity day girls and they LOVED them! So did some of their moms. These are just absolutely the best. I have nothing else to say. Use good chocolate chips, though. I like the Ghiradelli milk chocolate chips the best, they are big and when they melt in the cookie they become gooey and out of this world! So, make these and you can thank me later :)
submitted by Brittany at sisterscafe.blogspot.com


1 cube (1/2 cup) butter, softened *not melted!*
1/2 cup shortening
3/4 cup granulated sugar
3/4 cup brown sugar
1 tsp vanilla
2 eggs
2 1/2 cups flour
3/4 tsp salt
1 tsp baking soda

Mix butter, shortening and sugars - do not over mix. (he key to this recipe is minimal mixing - try it with a wooden spoon instead of a mixer.) Add vanilla and eggs. Sift together dry ingredients and add them next. Mix until everything is combined. Add one package of milk chocolate chips. Bake at 350 degrees for 8-10 minutes. Take them out when they are barely brown. Serve fresh out of the oven with milk... YUM!

Hints: DO NOT OVERBAKE AT ALL! The bottoms and sides should be just a hint of brown, remember, an underbaked cookie is always better than an overbaked one.
Minimal mixing is crucial to success. I use the wooden spoon as suggested and just barely mix until everything comes together. It works like a charm.

Almost-Famous Molten Chocolate Cake

First off, it sounds kind of complicated and even though the directions are a bit lengthy, I promise this is not hard to make at all! And, the result is fantastic! I made this for Chris to finish off our Death by Chocolate Valentine Day yesterday and this dessert did not disappoint. We LOVE the Chili's molten lava cake and this recipe was a knock-off of that, and it did taste quite similar. This dessert also looks fancy and it looks so pretty when you open it and the warm chocolate sauce just oozes out, oh, that is heavenly. So, make this for someone you love right now, seriously, this is good stuff!

Recipe found from Food Network Magazine

Ingredients
For the Cakes:
6 tablespoons unsalted butter (2 tablespoons melted, 4 tablespoons at room temperature)
1/2 cup natural (not Dutch-process) cocoa powder, plus more for dusting
1 1/3 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
3 tablespoons milk
1/4 cup vegetable oil
1 1/3 cups sugar
1 1/2 teaspoons vanilla extract
2 large eggs, at room temperature

For the Fillings and Toppings:
8 ounces bittersweet chocolate, finely chopped
1/2 cup heavy cream
4 tablespoons unsalted butter
1 tablespoon light corn syrup
Caramel sauce, for drizzling
1 pint vanilla ice cream

Directions
Preheat the oven to 350 degrees F. Make the cakes: Brush four 1 1/4-cup brioche molds (or use 10-ounce ramekins or jumbo muffin cups) with the 2 tablespoons melted butter. Dust the molds with cocoa powder and tap out the excess.

Whisk the flour, baking soda, baking powder and salt in a small bowl. Bring the milk and 3/4 cup water to a simmer in a saucepan over medium heat; set aside.

Combine the vegetable oil, 4 tablespoons room-temperature butter and the sugar in a stand mixer and beat with the paddle attachment on medium-high speed until fluffy, about 4 minutes, scraping down the bowl and beater as needed. Add 1/2 cup cocoa powder and the vanilla; beat 1 minute on medium speed. Scrape down the bowl. Add 1 egg and beat 1 minute on medium-low speed, then add the remaining egg and beat 1 more minute.

With the mixer on low speed, gradually beat in the flour mixture, then the hot milk mixture. Finish mixing the batter with a rubber spatula until combined. Divide the batter evenly among the molds, filling each slightly more than three-quarters of the way.

Transfer the molds to a baking sheet and bake until the tops of the cakes are domed and the centers are just barely set, 25 to 30 minutes. Transfer the baking sheet to a rack; let the cakes cool until they pull away from the molds, about 30 minutes.

How To Assemble the Cake:

Make the Filling: Microwave the chocolate, cream, butter and corn syrup in a microwave-safe bowl in 30-second intervals, stirring each time, until the chocolate starts to melt, 1 minute, 30 seconds. Let sit 3 minutes, then whisk until smooth. Reheat before using, if necessary.

Use the tip of a paring knife to gently loosen the cakes from the molds, then invert the cakes onto a cutting board.

Use the knife to cut a 1 1/2-inch circle on the top of each cake, cutting almost to the bottom.

Hollow out the cake with a spoon; save the scraps. Wrap the cakes with plastic wrap and microwave until steaming, 1 minute.

Drizzle plates with caramel, then unwrap the cakes and place on top. Pour about 3 tablespoons filling into each cake.

Plug the hole with a cake scrap. Save or discard any remaining scraps.

Top each cake with a scoop of ice cream. Spoon more chocolate sauce on top, spreading it thin so it hardens into a shell.

Sugar Gems

Even though I am dieting, and staying completely away from sweets, I could not let the month of Valentines go by without making sugar cookies. Sugar cookies are hands down my favorite cookie of all time. It has to be soft and it has to have lots of good frosting. So, these were pretty torturous to make, since I could not sample. BUT, Chris and Lexi love them! Chris said it literally melted in his mouth. Lexi, while eating, kept saying, "Mmmmmm....Mmmmmm" So, I know they have to be fantastic sugar cookies! It makes a lot, so I froze about three dozen so that I am not tempted. Also, the frosting Chris said was divine! He actually used the word, divine. So, there you go, try these and tell me what you think. And, when dieting is over, I will definately have to make these again.

from The Sister’s Cafe

Cream together:
1 cup powdered sugar
1 cup sugar
1 cup oil
1 cup butter, softened
2 eggs
1 tsp vanilla
Add:
5 cups flour
1 tsp cream of tarter
1 tsp salt
1 tsp baking soda

Mix all ingredients well. Roll into golf size balls and place on cookie sheets. Flatten with bottom of glass dipped in sugar. Bake at 350 for 12-14 minutes, (mine only took about 10 minutes. Do not overbake. They should not have too much browning on the bottom, when in doubt, use your nose, if you can smell them, they are done). Cool and frost with sugar gem frosting.

Sugar Gem Frosting
2-2 ½ cups powdered sugar ( I used 2 1/2 cups and I think it was a good choice)
½ cup oil
2 tsp flavoring (almond, vanilla, coconut, etc.) – I used coconut flavoring and it was delicious!I also only had 1 tsp, so that is all I put in and the coconut flavoring was very subtle, not overpowering. I almost think 2 would have been too much)
3-4 Tbsp milk
Coloring if wanted
Mix well and add a little more milk or powdered sugar to get the right consistency.

Old Fashioned Coconut Cream Pie

Okay, so I did not actually eat this pie myself, but it got rave reviews. I made it yesterday for my hubby, who has been kind of complaining about my "diet" food and also for neighbors. My neighbor came over like one hour after giving it to him and he said, "Oh my gosh, Heidi. I don't even like pie but this was amazing! I died and gone to heaven." Those were direct quotes. My husband, whom this is his favorite pie, said it was BETTER than MARIE CALLENDARS. It could have been because he has been dieting with me for a month and this is the first dessert to touch his lips in a month or he could have been sincere. Anyways, I have heard it is amazing! It was also so simple to make, totally worth it.

*Makes one 10-inch pie. (My pie plate was 9 inches and it was fine)

1 can coconut milk (can be found in the Asian foods section)
Half-and-half or heavy cream (enough to add to the coconut milk to make 3 cups)
3 egg yolks
¾ cup white sugar
1/3 cup cornstarch
¼ teaspoon salt
1 cup flaked coconut, toasted*
1 teaspoon vanilla extract
1 teaspoon coconut extract
1 recipe graham cracker crust (below)
Fresh Whipped Cream, lightly sweetened

In a medium saucepan, combine half and half, coconut milk, egg yolks, sugar, cornstarch and salt. Bring to a boil over medium-low heat, stirring constantly. Mixture will become very thick. Remove from heat, and stir in ¾ cup of the toasted coconut, coconut extract and the vanilla extract. Pour into baked and cooled pie shell and chill 2-4 hours or until firm. Top with whipped cream and the remaining ¼ cup of toasted coconut.

*To toast coconut, spread coconut on rimmed baking sheet in an even layer and bake at 325 degrees, tossing often, until lightly toasted, about 12-15 minutes.

Graham Cracker Crust
12 whole rectangular graham crackers
1 stick butter, melted and slightly cooled
3 tablespoons sugar

Preheat oven to 325 degrees. Finely crush graham crackers in a food processor or in a ziploc bag with a rolling pin. Pour crumbs into a bowl and add sugar, stirring to combine. Drizzle butter over the top and mix with a fork until the crumbs are evenly moistened.

Press the crumbs evenly in the bottom and up the sides of a 9- or 10-inch pie plate. Bake for 13-15 minutes until the crust is just barely beginning to brown. Remove from oven and cool completely before filling.

Eggnog Bundt Cake with Caramel Sauce

Yum, Yum, and Yum! I made this for one of our desserts on Christmas day, and let me just say it is divine. You have to, of course though, be an eggnog fan. If you are, make this and you will be amazed! The cake is moist, light, and just so so good and the caramel sauce is out of this world! You add ice cream to the caramel sauce, which I know is unorthodox, but I believe it made all the difference. Anyways, it is also not too heavy of a dessert so you don't get that nauseous sick feeling. Another bonus to this recipe. We all enjoyed it and so did our Christmas guests so it is a keeper for sure.

Source: Sisters Cafe Blog

1 yellow cake mix (preferably with pudding in the mix)
3 T. flour
2 c. eggnog
¼ c. butter, softened
2 eggs, slightly beaten
¼ tsp. rum extract
1/8 tsp. nutmeg

Beat until smooth and creamy. Pour into greased bundt pan. Bake at 350 for 35-45 minutes. Dust lightly with powdered sugar for presentation.

Caramel sauce:
½ lb brown sugar (~1 1/8 c.)
½ lb butter
½ lb powdered sugar (~2 cups)
½ T. cinnamon
½ qt. rich vanilla ice cream

Melt together over medium heat. Once melted, it is done, no need to bring to a boil or simmer, just melt it, it takes about 5-8 minutes. Pour warm over individual servings immediately before serving.

Homemade Make Ahead Yellow Cake Mix

This is easy and so much better than a boxed cake mix. I am definately using this for lexi's birthday cake next year instead of duncan hines, no offense guys. I used this for the coconut tres leches cake, already posted, and it is so so good! You can trust me, I am not even a cake person, and I like this cake. That speaks volumes! Anyways, make this, you will not regret it.

Update (6/28/10): When I originally made this cake, it baked up just fine in a 9X13-inch pan. However, when I went to use the same recipe for one of the Wilton cake pans (Spiderman, to be exact), there was way, way too much cake batter. The instructions on the Wilton pan said to use one recipe boxed cake mix. This homemade version is supposed to be the equivalent of one boxed mix; however, I'm realizing that the homemade version gives you more cake than what a boxed version does. So what I ended up doing for the Spiderman cake is taking out batter from the pan before I baked it (since I knew it was going to overflow in the oven). I had enough leftover batter for 8 cupcakes (filling them about 2/3 full). If you plan on making this cake in a 9X13-inch, bundt or 9-inch rounds, I would recommend taking out some of the batter, especially since some commenters have indicated the cake has baked up unevenly (burnt edges, gooey middle). It seems like the batter needs to be downsized in order for the cake to bake evenly. I will continue to test the recipe and scale it back as needed (including weighing the dry ingredients next time to compare with the weight of a boxed mix), but until "then" take this note into consideration. Cupcakes will still work great - you'll probably get more like 30+ cupcakes out of the batch. Incidentally, I love the flavor and taste of this cake enough to keep baking it, despite the annoyances of batter.

*Note: the recipe calls for cake flour, which I never have on hand so I substituted 2 3/4 cups plus 1 tablespoon all-purpose flour and 3 tablespoons cornstarch for the three cups of flour called for in the recipe. It worked beautifully.

*Makes enough for two 9-inch layer cakes (bake according to recipe), or one 9X13-inch cake (bake for 35 to 40 minutes), or one 12-cup bundt pan (bake for 40 to 45 minutes), or 24 cupcakes (bake for 18 to 20 minutes)

2 cups granulated sugar
1 1/2 cups all-purpose flour
1 1/2 cups cake flour
1/2 cup nonfat dry milk powder
1 tablespoon baking powder
1 teaspoon salt
16 tablespoons butter (2 sticks), cut into 1/2-inch pieces and chilled
1 tablespoon vanilla extract

Process sugar, flours (or flour and cornstarch if making the substitution for the cake flour), milk powder, baking powder, and salt in a food processor for 15 seconds to combine. Add butter and vanilla and pulse until the mixture resembles coarse meal (you want this much finer than, say, a pie crust). Freeze the dry mixture in a zipper-lock bag for up to 2 months or use immediately.

To make the cake, adjust an oven rack to the middle position and preheat the oven to 350 degrees. Grease and flour your pan of choice (see the note above the recipe).

With an electric mixer, beat the prepared cake mix, 1 1/4 cups warm water and 2 large room-temperature eggs until the mixture is smooth, about 2 minutes. Scrape the batter into the prepared cake pan(s) and bake until a toothpick inserted in the center comes out clean, about 25-27 minutes for two 9-inch layer cakes. See the note above the recipe for alternate cooking times with other baking pans. Cool the cake(s) in pan(s) for 10 minutes, then turn out onto a wire rack. Cool completely.

Source: Kitchen Cafe, of course!

Coconut Tres Leches Cake

This dessert is heavenly! Plan ahead, though, because it takes a while cooling. Seriously, there are no words for this delicious cake! It is seriously one of my favorite desserts now, and I am not even a cake person. It is just too darn good!
*Serves 12-16

Cake:
Make-ahead Yellow Cake Mix or other preferred cake mix or homemade yellow cake recipe (I used the make-ahead yellow cake mix and I definitely recommend it, way better than store bought mix)

Milk Syrup:
1 can (15 ounces) cream of coconut
1 can (12 ounces) evaporated milk
1 cup heavy whipping cream
1 teaspoon pure vanilla extract

Garnishes:
2 medium-size ripe bananas
Sweetened cream (see instructions below)
1 cup sweetened flaked coconut, toasted (spread on a rimmed baking sheet and bake it at 350 degrees until golden brown, 7 minutes, or toast it in a skillet over medium-low heat on the stovetop)

Place a rack in the center of the oven and preheat the oven to 350 degrees.

Lightly spray a 9X13-inch baking dish with cooking spray. Set the baking dish aside. Place the make-ahead cake mix, 1 1/4 cups warm water and 2 large room-temperature eggs in a large bowl and beat with an electric mixer until the mixture is smooth, about 2 minutes (if using another cake mix or recipe, bake according to box or recipe instructions). Scrape the batter into the prepared pan. Bake the cake until it is lightly golden and is slightly pulling away from the edges, 30-34 minutes. Remove the cake from the oven and place it on a wire rack to cool completely, 1 hour.

Meanwhile, make the milk syrup: in a blender, combine the cream of coconut, evaporated milk, cream, and vanilla and process until smooth.

Pierce the cooled cake all over the top with the tines of a fork or a thin wooden skewer. We are talking all over! The more pokes, the more the syrup will soak into the cake. Using a large spoon or ladle, spoon some of the milk syrup over the cake. Let the syrup soak into the cake, then continue spooning the syrup on top until all of it has been used up. When you have finished, not all of the syrup will be completely absorbed and might be pooling on the top but that’s ok because it will absorb as it refrigerates. Cover the cake loosely with plastic wrap and refrigerate until all of the syrup is absorbed, 2 hours. Cut the bananas, if using crosswise into ¼-inch slices. Slice the cake and serve it with sliced bananas, sweetened cream and toasted coconut, if desired.

Sweetened Cream:
Pour 1 cup heavy whipping cream into a large (preferably chilled) glass bowl and beat it on high speed until thickened 1 ½ minutes. Stop the machine and add ¼ cup confectioners’ sugar and ½ teaspoon pure vanilla extract. Beat on high speed until stiff peaks form, 1 to 2 minutes longer. Makes 2 cups.
Source: Kitchen Cafe

Chocolate Peppermint Cookies

These cookies are delicious and very festive for this holiday season. It is like a thin mint girl scout cookie, dipped in white chocolate and covered in peppermint candies. It is to die for, in my opinion. I love mint and chocolate together so it was perfect for my taste buds. I made these for a church event, so I will have to find out if others liked it as well. They look absolutely adorable! They are a bit of work, though, just a lot of steps, nothing too complicated. So, I made my cookies a day in advance and then the day of, today, I dipped them in the melted chocolate and sprinkled the crushed candy canes on top. That way, it wasn't too bad. Also, do NOT use chocolate chips, they do not give a smooth finished look to the cookie. I used bakers dipping chocolate, but I have heard that white chocolate almond bark will work as well.

Source: Kitchen Cafe who got it from Martha Stewart magazine

Makes 6 dozen (um, not so much – I got 3 1/2 dozen out of the recipe)

1 cup all-purpose flour, plus more for surface
1/2 cup unsweetened Dutch-process cocoa powder
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
2 1/2 ounces (5 tablespoons) butter, softened
3/4 cup sugar
1 large egg
1 large egg yolk
3/4 teaspoon pure peppermint extract
8 large candy canes or 30 peppermint candies, crushed
2 pounds white chocolate, coarsely chopped

Preheat oven to 325 degrees. Whisk flour, cocoa powder, baking soda, baking powder, and salt in a bowl. In another bowl, beat butter and sugar with a mixer on medium-high speed for 1 minute. Reduce speed to medium-low, and add egg, then yolk, beating well after each addition. Beat in peppermint extract. Slowly add flour mixture, and beat until just incorporated. Shape dough into 2 disks, wrap each in plastic, and refrigerate until firm, at least 1 hour (or up to 2 days).

Roll out 1 disk of dough on a lightly floured surface to 1/8-inch thickness. Freeze until firm, about 15 minutes. Using a 2-inch round cutter, cut out circles, and place 1 inch apart on parchment-lined baking sheets. Roll and cut scraps once. Freeze cookies until firm, about 15 minutes. Repeat with remaining disk.

Bake until cookies are dry to the touch, about 12 minutes. Transfer parchment, with cookies, to wire racks, and let cool. (Undecorated cookies will keep, covered, for up to 3 days.)

Sift crushed candy, and separate larger pieces from dust, reserving both. Melt chocolate in a heatproof bowl in the microwave (don’t overheat or the chocolate/almond bark will sieze!). Dunk cookies into melted chocolate. Using a fork, press lightly on the cookie until completely submerged in the chocolate. Pick up the cookie with the fork, let excess chocolate drip off, and gently scrape bottom against edge of bowl. Place on parchment-lined baking sheets, and sprinkle 1/4 teaspoon of either candy pieces or dust on top. Repeat, sprinkling half the cookies with pieces and the rest with dust. Refrigerate until set, up to 3 hours.

Chewy White Chocolate, Chocolate Cookies

I made these Monday for our FHE night treat and I am so glad I did! These were to die for! They are very rich though, so I was satisified after two cookies, which is saying something of the richness because normally I can throw back more than that :) I tried freezing some too so we didn't over do it and by today, Wednesday night, they are all gone, even the freezer ones. So, they are addicting as well. Anyways, enjoy these yummo cookies!

Chewy White Chocolate, Chocolate Cookies
from http://www.pickypalate.blogspot.com/
1 c butter, softened
1 c white sugar
3/4 c brown sugar
2 eggs
1/4 tsp salt
1 tsp vanilla
1 3/4 c flour
1 1/4 c dutch cocoa (I used good European dutch cocoa, kind of expensive, but worth it)
2 tsp baking soda
2 c white chocolate chips
Cream the butter and sugars together until light and fluffy. Add eggs one at a time, beating well after each addition. Add vanilla and salt. Combine flour, cocoa, and baking soda then gently mix into creamed ingredients. Fold in white chocolate chips. Bake cookies on ungreased cookie sheet at 350 degrees for 8-10 minutes.
* It can be hard to tell when these cookies are done but make sure you don't overbake them. I took mine out at 8 minutes and they were soft and chewy (but not doughy) even after cooling. YUM!

Perfect Cupcake Frosting and Filling

Okay, so I love frosting and I am not a picky frosting person. I will take it all, cheap can stuff, gourmet stuff, it doesn't matter, I love the stuff. Now, on the other hand, Chris does NOT like frosting. He really is not a fan. But, let me just say, whether you are a huge frosting fan, or think you are not a fan like Chris you HAVE to make this.And, if you don't like frosting this will convert you. Chris thought it was great! I said great, not good, so you know it was yum. This is the BEST frosting ever! I have never made homemade frosting thinking it was a lot of work, but I made this last night and it was so simple! It is so tasty. In fact, I don't know if I can ever go back to store bought now, it is just that good! I followed all the tips given and am glad I did, it helped a lot! This recipe is also from the blog, Our Best Bites.

recipe by ourbestbites.com

3 T Flour
1/2 C milk (whole milk is best, but I used 2 percent because it was all I had and it's actually fine)
1/2 C real butter
1/2 C sugar (that's granulated sugar, not powdered sugar)
1 t vanilla extract, or other flavor if you wish.

Whisk together the flour and the milk. Heat in a small sauce pan on medium heat. Whisk continuously until it starts to thicken. I think this is the critical point for any of you who have had problems with this recipe. I have a feeling people are under-cooking this part. Let it cook, while stirring, until it looks like pudding (you should be able to see the bottom of the pan when you stir it). Even though it's thick, you can still it through a mesh strainer (just whisk the mixture in the strainer to push the thick stuff through) and then let it cool completely to room temp. or chill it in the fridge. It needs to be cooled completely. If you don't let it cool completely, it will melt the butter and you'll have runny frosting.

It an electric stand mixer, beat the butter and the sugar for a minute or two until well combined and fluffy. You'll want to use the whisk attachment on a stand mixer, not the flat paddle. Then while beating, add in the thickened milk mixture and the vanilla. Beat on the highest speed you can get to without it spraying all over the place for 7 minutes. Yes, 7 whole minutes, maybe even 8 or 9. I know that seems like a long time, but that's when the magic happens!

You will be scared because it will look like a weird goopy mess at first and you'll wonder what on earth you did wrong. Keep beating and something amazing happens. It goes from that goopy mess to something thick, velvety smooth, and perfectly fluffy.
Use it to fill cupcakes or other pastries, or as a frosting on top. You can't go wrong putting this on just about anything :)

One batch makes enough to frost 12 cupcakes with BIG tops (like the one below, or larger). If you're just spreading a little on top, it will do 24.


After trouble-shooting with a lot of people, here are some helpful Notes:

1. Use real butter, and a good name-brand. Cheap butter does weird things.

2. If you beat for the 6-8 minutes and the mixture still looks strange, beat longer and at a higher speed if you can. It should come together, but it takes a little patience!

3. Store at room temperature in a sealed container. Frosting may separate in the fridge, but you can store it overnight if left at room temp and in a well sealed container.

Candy Corn Cupcakes

I did a short presentation today as part of our super saturday and among the things I showed, I made/demonstrated these cupcakes. It is just a box cake mix makeover, but I loved them and I am NOT a cupcake fan. They are so cute looking and taste so darn good. The almond extract is really key so you have to add it. Vanilla would work, but in my opinion, would not be as good! And, please use the real almond extract, no imitation, trust me, it makes a difference. So, make these. I got this recipe off of a new blog I now love called Our Best Bites. Can you tell I am addicted to blogs lately? But, these are great to look at and eat.


1 18.25-oz. white cake mix (I prefer Duncan Hines)
1 c. sour cream
1/2 c. vegetable oil
3 large eggs
1 tsp. almond extract
Yellow and orange Wilton food gel (about a heaping 1/2 tsp. of each)
A double batch of Perfect Cupcake Frosting and Filling (recipe is next post)
Preheat oven to 350 degrees. Line 2 24-cup muffin tins with white paper liners (although you may not make it to 24 cupcakes). Combine all ingredients except for food coloring in a large bowl and beat on low speed for 1 minute. Scrape down the sides of the bowl and then beat on medium for 2 additional minutes.
Divide batter equally into two bowls; you should have about 2 1/4-2 1/2 c. of batter in each bowl. Mix about 1/2 heaping tsp. of yellow coloring into one bowl of batter and 1/2 heaping tsp. of orange coloring into the other bowl.
Divide the yellow batter evenly among the muffin tins. I used a standard cookie scoop, which measures about 1 Tbsp. I only had enough to make 20 cupcakes with the cups filled about halfway. Holding the edges of each pan firmly, bang the pan a few times on the counter to level out the batter. Repeat the process with the orange batter. Bake for 20-22 minutes or until a toothpick inserted into the center of a cupcake comes out clean. Remove from oven and allow to cool for about 5 minutes in the pan and then allow to cool completely on a cooling rack.
When ready, frost the cupcakes and garnish with a candy corn

Peanut Butter Cup Trifle

I cannot believe I did not post this recipe yet! I made this trifle for Christine's baby blessing gathering about a month ago and it got such awesome reviews and reactions that I knew I had to make it again for something. Well, super saturday was my chance. I made it and it was very well liked. A couple of ladies told me they went off their diets just so they could try it, that is how pretty it looked, and they all told me it was well worth it! One lady even told me it was "sinful" So, don't just take it from me, take it from the now 60 plus people I have made this for over this last month and make this. It is so rich so peanut buttery and chocolately and so so so good! Trust me, it is so worth making!


9x13 pan of brownies, cut into 1 inch pieces
5.1 oz instant vanilla pudding
3 cups milk
½ cup creamy peanut butter
2 tsp vanilla
8 oz container thawed whipped topping (Cool Whip), divided
20 peanut butter cups, crumbled (buy in a 10-pack. Not the bite-sized)
6-8 peanut butter cups to garnish.

Combine pudding and milk. Beat for 2 minutes. Add peanut butter and vanilla, beat until smooth. Gently fold in 2 cups cool whip.
Layer in trifle dish ½ the brownies, ½ the crumbled peanut butter cups, ½ the pudding mixture. Repeat. Top with cool whip and peanut butter cups. (Or shaved chocolate curls, as I did.) Chill until serving.

Caramel Apple Cheesecake Bars

My mom gave me the tip on this blog called, The Girl Who Ate Everything, because she told me a lot of this lady's fav. blogs were my favorite blogs so she figured we liked the same stuff. So, I checked it out, and she had a lot of recipes I have been wanting to try but have not got around to making yet. Among the list were these cheesecake bars. It is a Paula Deen recipe, oh how I love Paula Deen, and let me just say these were perfect for a festive fall treat! I will admit I am not a huge caramel apple fan, but having the flavors of a caramel apple combined with cheesecake, now I am a fan of that! We invited our neighbors over to try it with us and everyone was in agreement that these were wonderful! It made a huge pan so I am going to have to share some with my friends before I end up eating the whole thing myself! Make these now!

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, recipe follows
1/2 cup caramel topping

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

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

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.

Source: adapted from Paula Deen

Cheesecake bars

Again, this comes from the sister cafe blog, and it is soooooooooooooo good! I took it to a stake RS potluck tonight and the plate was empty in the first 10 minutes. Chris was so disappointed when I came home with no leftovers because he wanted to try it, since this was the first time I have made this treat. So, I guess I will just have to make it again sometime. Bummer :) Try it and tell me what you think!

Base:
1/3 cup butter
1/3 cup firmly packed brown sugar
1 cup all-purpose flour
1/2 cup finely chopped walnuts or pecans

Filling:
1/4 cup sugar
8 oz. cream cheese, softened (Low-fat cream cheese is fine in my opinion. But if you don't usually like it, stick with the regular)
1/2 tsp vanilla
2 Tbsp milk
1 Tbsp lemon juice
1 egg

Heat oven to 350. In a small bowl, cream butter and brown sugar until light and fluffy. Lightly spoon flour into measuring cup; level off. Combine flour and walnuts or pecans with creamed mixture. Reserve 1 cup for topping. Press remainder into bottom of ungreased 8" square pan. Bake for 9-11 minutes or until lightly browned.

In a small bowl, blend sugar and cream cheese until smooth (if using fat-free cream cheese, mixture will be kind of lumpy, but it will cook up just fine). Add milk, lemon juice, vanilla, and egg. Beat well. Spread over baked crust. Sprinkle with reserved crumb mixture. Bake at 350 for 23-27 minutes or until lightly browned. Cool. Cut into bars. Store in refrigerator. Makes 24 small bars.