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Tuesday, September 2, 2014

♥ Cinnamon Roll Cheesecake ♥

photo: the-girl-who-ate-everything.com
Ingredients:
    Cinnamon Roll Batter
  • 2/3 cup white sugar
  • ¼ cup unsalted butter, at room temperature
  • 1 egg
  • ½ cup whole milk
  • 1 Tablespoon vanilla extract
  • 2 cups flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt 

    Cheesecake filling:
  • 2 packages (8 oz. each) cream cheese, at room temperature
  • 1 cup sugar
  • 1 Tablespoon vanilla extract
  • 2 Tablespoons flour
  • 3 eggs 

    Cinnamon Filling:
  • 1/3 cup butter, melted
  • 1 cup brown sugar
  • 3 Tablespoons cinnamon 

    Cream Cheese Frosting:
  • 3 oz cream cheese, softened
  • 1/4 cup (4 tablespoons) butter, softened
  • 1 1/2 cups powdered sugar
  • 1/2 teaspoon vanilla extract
  • 1/8 teaspoon salt
 
Instructions:
  1. Preheat oven to 350 degrees and grease a 9-inch Springform pan.
  2. For the Cinnamon Roll Batter: In a large bowl or stand mixer, cream together the butter and sugar for 3 minutes, until light and fluffy.
  3. Add the egg, milk, and vanilla. Beat for another minute. Scrape down bowl.
  4. Sift together flour, baking powder, and salt. Combine the sifted and creamed ingredients together. Mix on low speed until thoroughly combined.
  5. Spread half of the batter onto the bottom of the Springform pan. This is the hardest part. It will be sticky and thick so spray your hands with baking spray and press down. It doesn't need to be perfect - it's very forgiving. It will be a thin layer but will rise up during baking. Transfer the remaining batter to a small bowl and set aside.
  6. For the Cheesecake Filling:
  7. Using a stand mixer or hand mixer (a clean bowl), beat cream cheese and sugar for 2 minutes on medium-high speed in a large bowl.
  8. Add the eggs one at a time, scraping down the bowl after each addition.
  9. Add the vanilla and flour and beat for another minute.
  10. Pour all of the cheesecake batter on top of the cinnamon roll batter that is in the prepared pan.
  11. Cinnamon Filling: In a small bowl, combine the melted butter, cinnamon, and brown sugar. Mix until thoroughly combined.
  12. Drop spoonfuls of the cinnamon filling over the entire top of the cheesecake making sure not to get too close to the sides. If you get too close to the sides the filling could bubble out when baking.
  13. Take the rest of the base batter and drop spoonfuls over the entire top of cheesecake. Swirl gently with a knife. The batter is thick but just gently do it the best you can.
  14. Bake for about 45-55 minutes or until the center is set. Cake will be puffy and lightly browned. You can cover it will foil for the last 10 minutes if it is getting too brown for your liking. Let chill for 20 minutes at room temperature and then cover and move to fridge for 4 hours. Remove cake and let it warm up to room temperature just a bit. Drizzle with Cream Cheese Frosting (recipe below).
  15. For the Cream Cheese Frosting: Beat together cream cheese, butter, confectioners' sugar, vanilla extract and salt. Beat until light and fluffy. Mix in additional milk if desired to reach the consistency you like. Since the top of the cheesecake is pretty delicate, I opted to drizzle the frosting instead of using a spatula. I placed all of the frosting in a large gallon Ziploc bag. I snipped off the corner with scissors (next time I would cut the hole a little smaller) and drizzled the frosting in a crisscross pattern.


 

Monday, September 1, 2014

♥ Skinny Chocolate-Caramel Banana Bread ♥

Recipe & photo from: recipegirl.com

Ingredients:

2 cups all-purpose flour
3/4 teaspoon baking soda
1/2 teaspoon salt
1/3 cup packed brown sugar
1/3 cup granulated white sugar
2 tablespoons softened unsalted butter
2 tablespoons unsweetened applesauce
1 1/2 cups mashed ripe banana (about 3 medium)
1/2 cup egg whites (or 2 large)
1/3 cup light sour cream
1 teaspoon vanilla extract
5 packets Skinny Cow™ Milk Chocolate Dreamy Clusters Candy, chopped

Directions:

1. Place rack in the center of the oven. Preheat the oven to 350 degrees F. Spray an 8-inch loaf pan with nonstick spray.
2. In a medium bowl, whisk together the flour, soda and salt.
2. In a large bowl, use an electric mixer to combine the sugars, butter and applesauce. Mix in the banana, egg whites, sour cream and vanilla. Blend in the dry ingredients and mix just until combined. Stir in the chopped candy, reserving a few pieces to sprinkle on top.
3. Scrape the batter into the prepared pan. Sprinkle the reserved chocolate pieces on top.
4. Bake for 1 hour (checking at 45 minutes on how much the top has browned... place a piece of foil loosely on top of the loaf if it has already browned nicely on top). At one hour, draw a toothpick or a sharp knife into the center of the loaf to check for doneness. It should come out fairly clean- if not, bake for an additional 5 to 10 minutes until done.
5. Cool in the pan for 10 to 15 minutes, then turn out on a wire rack to cool completely before cutting and serving.

Nutritional Information per serving: (Using the Spark People Recipe Calculator)
Serving size: 1/16th of the loaf
Calories per serving: 113
Fat per serving: 3.8g
Saturated Fat per serving: 2.4g
Sugar per serving: 16.5g
Sodium per serving: 180.9g
Fiber per serving: 1.5g
Protein per serving: 1.4g
Cholesterol per serving: 7.1mg
Carbohydrates per serving: 22g WW POINTS per serving:
Points Plus Program: 3 Old Points Program: 2
Source: RecipeGirl.com

Sunday, August 31, 2014

♥ Favorite Soft Sugar Cookies ♥

Recipe & photo from: cookiesandcups.com
Ingredients:
    Cookies
  • 10 Tbsp butter, room temperature
  • 2/3 cup vegetable shortening
  • 1 1/2 cups granulated sugar
  • 2 eggs
  • 1 Tbsp vanilla (I used 1 tsp + 1 vanilla bean ~ totally optional)
  • 2 tsp baking powder
  • 1 tsp salt
  • 3 1/3 cups flour 

    Frosting
  • 1/2 cup vegetable shortening
  • 4 1/2 cups powdered sugar
  • 1 tsp vanilla
  • 1/4 cup + 1 Tbsp milk

How to Make:
  1. Preheat oven to 350°
  2. Line baking sheet with parchment and set aside.
  3. Cream shortening and butter together until smooth, add in sugar and beat for 1 minute on medium speed.
  4. Beat in eggs and vanilla until smooth.
  5. Turn mixer to low and add in baking powder, salt and flour until just combined.
  6. Drop by rounded tablespoon onto lined baking sheet.
  7. Bake 8-10 minutes until cookies just start to get golden.
  8. Allow to cool on baking sheet for 3 minutes and then transfer to wire rack to continue cooling.
  9. Frosting
  10. In mixer beat shortening and powdered sugar together. Mixture will look like course sand.
  11. Slowly add in milk and vanilla. Beat for 2 minutes until smooth and fluffy.
  12. Color frosting if desired and spread onto cooled cookies.
Makes 26.

 

Friday, August 29, 2014

♥ Lemon Ricotta Cookies ♥

Recipe & photo from: mybakingaddiction.com

Ingredients

  • 2 cups granulated sugar
  • 2 lemons, zested
  • 2 1/2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 1 stick unsalted butter, softened
  • 2 large eggs
  • 15 ounces ricotta cheese, whole milk (1 container)
  • 3 tablespoons lemon juice, fresh
For the Glaze:
  • 1 1/2 cups powdered sugar, sifted
  • 3 tablespoons lemon juice
  • 1 lemon, zested

Directions

For the Cookies:
  1. Preheat the oven to 375° F. Line baking sheets with parchment paper.
  2. In a medium bowl, combine sugar and lemon zest. Mix with your fingertips until the sugar is fragrant. Set aside.
  3. In another medium bowl, whisk together the flour, baking powder, and salt. Set aside.
  4. In the large bowl combine the butter and lemon sugar. Using an electric mixer beat the butter and sugar until light and fluffy, about 3 minutes.
  5. Add the eggs, 1 at a time, mixing until they are fully incorporated.
  6. Add the ricotta cheese and lemon juice and mix until incorporated.
  7. Stir in the dry ingredients, mixing until just combined.
  8. Spoon the dough (about 2 tablespoons for each cookie) onto prepared baking sheets.
  9. Bake cookies in preheated oven for 13-15 minutes, until slightly golden at the edges.
  10. Remove from the oven and let the cookies cool on the baking sheets for 20 minutes.
  11. Once all the cookies are cool, prepare the lemon glaze.

For the Glaze:
  1. In a medium bowl, combine the powdered sugar, lemon juice, and lemon zest and whisk until smooth.
  2. Dip the top of each cookie into the glaze.
  3. Place cookies on a wire baking rack or wax paper and allow the glaze to harden before serving.

Lemon-ricotta-cookies-photo

Source: Slightly adapted from The Food Network.

Wednesday, August 27, 2014

♥ Red Velvet and Cream Cheese Muffins♥

Ingredients:
    Muffins
  • 2 1/2 cups all-purpose flour
  • 1 1/2 cups granulated sugar, divided
  • 4 teaspoons baking powder
  • 1 teaspoon salt
  • 2/3 cup buttermilk
  • 1/2 cup unsweetened cocoa powder
  • 1 tablespoon red food coloring
  • 1 cup vegetable oil
  • 2 eggs, slightly beaten
  • 8 oz cream cheese, softened 

    Topping
  • 1/2 cup all-purpose flour
  • 1 cup granulated sugar
  • 1/4 cup butter, cut into cubes

Instructions:
  1. Preheat oven to 375F. Line 24 muffin tins with paper liners or spray with nonstick cooking spray.
  2. In a large bowl, mix together the flour, 1 cup of the sugar, baking powder and salt. In another bowl, mix together the buttermilk, cocoa, food coloring, oil and eggs. Combine the wet and dry ingredients and mix just until moistened.
  3. In a small bowl, beat together the cream cheese and remaining 1/2 cup of sugar. Fold into the muffin batter, being careful to not overmix. Fill the muffin tins about 2/3 full with the batter.
  4. In another small bowl, mix together the flour and sugar. Cut in the butter until it resembles coarse crumbs. Sprinkle the crumb mixture evenly over the muffins.
  5. Bake until a toothpick inserted comes out clean, about 17-20 minutes.
~~from: Tasteandtellblog.com~~

Monday, August 25, 2014

♥Strawberry Shortcake Eclair Cake ♥


Ingredients:
1 small box Strawberry Creme Instant Jello Pudding (3.4 ounce)
1 1/2 cups milk
1 cup Cool Whip + extra for garnish
graham crackers
2 cups diced strawberries
1/4 cups sugar
 
Instructions:
  1. Whisk together the instant pudding and milk. Fold in the 1 cup Cool Whip.
  2. Place a layer of graham cracker in the bottom of an 8x8 baking dish. Spread half the pudding on the crackers. Cover with another layer of crackers. Add the rest of the pudding over the middle layer of crackers. Top with one more row of crackers. You may need to break some into small pieces to cover all the pudding. Place in the refrigerator.
  3. Place the strawberries and sugar in a saucepan. Heat over medium heat until it comes to a boil. Lower the heat and simmer until it gets thick, about 5 minutes. Let cool. Spread over the top of the mixture in the pan. Keep refrigerated. Cut into 12 slices. Top with more Cool Whip and extra strawberries before serving.
Notes:
*Use an instant vanilla pudding and a Strawberry Shortcake Duncan Hines Frosting Creation if you cannot find the Strawberry Creme pudding.
**You could also use a few spoonfuls of strawberry Jello gelatin powder in vanilla pudding. Stir to taste.
***For extreme strawberry flavor, use an instant Strawberry Pudding and the Strawberry Shortcake DH Frosting Creation together.


 

Saturday, August 23, 2014

♥ Butter Almond Meltaways ♥

Back for seconds, picture from Christine's Pantry

Ingredients:

Cookies

  • 1 cup unsalted butter
  • 1 cup granulated sugar
  • 1 egg
  • 1 teaspoon butter extract
  • 1 teaspoon almond extract
  • 1 pinch salt
  • 2 cups all purpose flour
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon baking powder

Icing

  • 1 1/2 cup powdered sugar
  • 1 teaspoon vanilla extract
  • 1 teaspoon almond extract
  • 1 tablespoon milk

Direction:

Cookies
Step 1
Preheat oven to 350.
In a mixing bowl cream together the butter and sugar until light and fluffy. Add the egg, almond and butter extracts, and salt, and mix well. Add baking soda, baking powder, and half of the flour and mix on low. Add remaining flour mixing until combined.
Step 2
Roll dough into 1" balls and place them 2" apart on a parchment paper or silpat lined cookie sheet. Flatten balls into disks and bake 6-7 minutes. Do not over bake! They will stay very light in color. Let rest on cookie sheet for a few minutes after baking before transferring to a cooling rack. Let cool completely before icing.
Icing
Step 3
In a small bowl whisk together Icing ingredients until smooth and creamy. You want it to be the texture of glue - not too runny. Add more milk if necessary. Gently spoon a small amount onto each cookie. Allow icing to harden before storing in an airtight container.
~~Recipe from: Back for Seconds.com~~

Thursday, August 21, 2014

♥ Dilly Egg Salad Sandwiches ♥

7 hard boiled eggs, chilled
1/4 cup real mayonnaise
2 teaspoons yellow mustard
1/4 cup fresh dill and chives, chopped fine
10 sweet pickle chips, chopped
1 Tablespoon sweet pickle juice
1 Tablespoon sugar
salt and pepper to taste

this delicious recipe & photo are from: ChinDeep.com !

Wednesday, December 4, 2013

♥ Almond Macaroon Brownie Bars ♥

Ingredients:
  1. Brownies
  2. 1 box (1 lb 2.4 oz) Betty Crocker® Original Supreme Premium brownie mix
  3. Water, vegetable oil and eggs called for on brownie mix box (for cakelike brownies)
  4. Filling
  5. 3 cups flaked coconut
  6. 1 cup slivered almonds, toasted
  7. 1/4 teaspoon almond extract
  8. 1 can (14 oz) sweetened condensed milk (not evaporated)
  9. Drizzle
  10. 1/2 cup semisweet chocolate chips
  11. 1/2 teaspoon vegetable oil
Instructions:
  1. Heat oven to 350°F (325°F for dark or nonstick pan). Spray bottom only of 13x9-inch pan with cooking spray. Make brownie batter as directed on brownie mix box for cakelike brownies. Spread batter in pan. Bake 26 to 30 minutes or until toothpick inserted 2 inches from side of pan comes out almost clean.
  2. Meanwhile, in large bowl, mix filling ingredients. Remove brownies from oven. Carefully spoon and spread filling evenly over brownies. Bake 15 minutes longer (filling will not brown). Cool completely, about 1 hour.
  3. In small microwavable bowl, microwave chocolate chips and 1/2 teaspoon oil on High 30 to 40 seconds, stirring every 10 seconds, until chips are melted. Spoon into resealable food-storage plastic bag; seal bag. Cut small tip from corner of bag; drizzle chocolate over filling. For bars, cut 8 rows by 6 rows.

Sunday, December 1, 2013

♥ Gramma's Chocolate Chess Pie ♥

Ingredients:
1 pie crust
1/2 cup butter, melted (1 stick)
2 1oz squares unsweetened chocolate baking squares
1 5oz can evaporated milk (2/3 cup)
2 large eggs
1 tablespoon vanilla
1 1/2 cup granulated sugar
3 tablespoon all purpose flour
1/8 teaspoon salt

option pecan topping:
1 1/2 cup pecan halves and pieces
2/3 cup firmly packed light brown sugar
1 tablespoon light corn syrup
1 teaspoon vanilla


Directions:
1. Preheat oven to 35
2. Melt butter and chocolate squares in 30 second intervals in microwave safe bowl.  Stir after each 30 seconds until smooth.
3. Whisk evaporated milk, eggs, and vanilla together. Add to chocolate mixture.
4. Stir together granulated sugar, flour, and salt, then add to chocolate mixture whisking until smooth.
5. Press pie shell into 9" pie plate.  Prick bottom with form.
6. Pour filling into pie shell and bake for 45 minutes (maybe 50 depending on your oven).

For pecan topping:
1. Bake pie for only 40 minutes.  Remove from oven.
2. Stir together pecans, light brown sugar, corn syrup and 1 teaspoon vanilla. Sprinkle over pie. 
3. Bake an additional 10 minutes.

Let cool at least one hour before serving. Top with whipped cream.
0 degrees.

~~puttingonthegrits.com~~

Saturday, November 30, 2013

♥ Peanut Butter Cake ♥

Ingredients
  • For the Frosting:
  • 1 cup natural, unsweetened peanut butter
  • ½ cup unsalted butter, softened
  • 3 cups powdered (confectioner’s) sugar
  • up to ½ cup heavy cream
  • For the Cake:
  • 1½ cups all-purpose flour
  • 2 teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • ⅓ cup vegetable oil
  • ⅓ cup natural, unsweetened peanut butter
  • 1 cup brown sugar
  • 2 large eggs
  • 1 cup buttermilk
  • 1 teaspoon vanilla extract
Instructions
  1. Preheat the oven to 350 degrees F.
  2. In a medium bowl, sift the flour, baking powder, baking soda and salt. Set aside.
  3. In a large mixing bowl, add the peanut butter, oil, and brown sugar. Beat until combined and creamy. Add the eggs and vanilla extract and beat just until combined.
  4. Alternately add the flour and buttermilk to the wet mixture, beating just until combined. Be careful not to over-beat or the cake will be dense and dry. A few small lumps of flour is fine.
  5. Grease a 9X3 inch round baking pan (I use Magic Line pans)
  6. Pour the batter into the pan.
  7. Bake for about 30 minutes or until a toothpick inserted into the middle of the cake comes out moist (not wet with batter but moist. If the toothpick is dry, the cake is over-baked and will be dry).
  8. Let the cake sit in the pan for 5 minutes, then invert the cake onto a wire rack to cool completely.
  9. In the meantime, to make the frosting, place the peanut butter and butter in a large mixing bowl. Beat until smooth and creamy. Add the powdered sugar one cup at a time, continuing to beat. Add the heavy cream until a smooth and spreadable consistency is reached.
  10. Cut the cooled cake in half horizontally. Frost the bottom half of the cake and down the sides. Place the top layer of the cake, upside down, on top of the bottom layer. Frost the top layer and down the sides.
Notes
To cut back on calories (and save yourself some work), bake the cake in a 9X13 square cake pan as a sheet cake and make half the amount of frosting to go on top. Also, for a more moist and goopey version, prepare the sheet cake. In a small saucepan bring ¼ cup honey, ¼ cup brown sugar and 2 tablespoons of butter to a boil. Remove from heat. Poke some holes throughout the sheet cake and drizzle the honey glaze evenly over it. Allow to cool completely and then frost (remember, half the recipe amount for the frosting). Note, I haven’t actually tried this version, merely conceptualized it in my mind, but I think it would work ;) Note: For chocolate frosting, add a couple of tablespoons of good quality cocoa powder.
*Variation: Add Nutella to the frosting
*Another variation: Pour some chocolate ganache over it for ultra decadence!
 
~~daringgourmet.com~~

Friday, November 29, 2013

♥ Lemon Blackberry Cake ♥


Ingredients:
3 cup(s) cake flour
1 1/2 teaspoon(s) baking powder
1 teaspoon(s) salt
1/2 teaspoon(s) baking soda
1 cup(s) butter, softened
2 1/2 cup(s) sugar
5 eggs
1 teaspoon(s) vanilla extract
1/4 cup(s) lemon juice
2 tablespoon(s) lemon juice
3/4 cup(s) buttermilk
Blackberry-Cassis Jam
Lemon Buttercream frosting


Directions
1. Make the batter: Preheat oven to 350 degrees F. Using a small brush, lightly coat two 9-inch cake pans with softened butter or vegetable-oil cooking spray. Dust with flour and tap out any excess. Set aside. In a medium bowl, sift together flour, baking powder, salt, and baking soda and set aside. In a large bowl using a mixer set at medium speed, cream butter and sugar until light and fluffy. Add the eggs, one at a time, blending each thoroughly before adding the next. Scrape down sides and beat in vanilla extract. Reduce mixer speed to low and add the flour mixture by thirds, alternating with the lemon juice and buttermilk and ending with the dry ingredients.

2. Bake the cake: Divide the batter equally between the pans and spread evenly. Bake on the middle rack of the oven until the tops spring back when lightly touched and a tester inserted in the center of each cake layer comes out clean -- 20 to 30 minutes. Cool in the cake pans on a wire rack for 15 minutes. Using a knife, loosen the cake layers from the sides of the pans and invert the layers onto the wire rack to cool completely.

3. Frost the cake: Use a serrated knife to trim the cake layers to make them level, if necessary. Line the edges of a cake plate with 3-inch-wide strips of waxed or parchment paper and place a cake layer on top. Use a pastry bag or a plastic zip-top bag with a corner cut off to pipe a 1/2-inch-thick ring of Lemon Buttercream around the edge of the cake layer. Spread 1 1/2 cups Blackberry-Cassis Jam inside the buttercream ring and top with the second layer. Place 1 cup of Lemon Buttercream on top of the cake and cover the entire cake with a thin coating of icing. Chill for at least 1 hour. Remove cake from refrigerator and frost with remaining icing. Remove paper strips and serve at room temperature. Store refrigerated for up to 4 days.

Blackberry-Cassis Jam
5 cup(s) fresh or frozen blackberries
1 cup(s) cassis
2 tablespoon(s) cassis
1/2 cup(s) sugar
2 tablespoon(s) fresh lemon juice
1 tablespoon(s) lemon zest
2 tablespoon(s) cornstarch

Directions:
1. Make the jam: In a medium nonreactive saucepan, combine blackberries, 1 cup cassis, sugar, lemon juice, and lemon zest and cook over medium-low heat until berries begin to soften -- about 10 minutes.

2. Use a slotted spoon to remove only the berries. Place them in a medium bowl, lightly mash them, and strain the resulting liquid back into the saucepan. Set the strained berries aside. Dissolve the cornstarch in the remaining 2 tablespoons of cassis and stir the mixture into the hot berry juice.

3. Bring the liquid to a boil, reduce heat to medium low, and cook, stirring often to avoid burning, until the liquid thickens and is reduced to half its original volume -- about 2 cups.

4. Stir the reserved blackberries into the liquid. Remove from heat and cool completely.

Lemon Buttercream:
Ingredients:
1/2 cup(s) (about 3 large eggs) egg whites
1 cup(s) granulated sugar

1 pound(s) unsalted butter, cut into 1/2-inch pieces
1 tablespoon(s) finely grated lemon zest
1 tablespoon(s) fresh lemon juice

Directions:
1. Make the frosting: In a large stainless-steel bowl placed over a pot filled with 1 inch of simmering water, place the egg whites and sugar. Use a whisk to beat the mixture until it is very hot to the touch (about 160 degrees F). Remove from heat and, using a mixer set on high speed, immediately begin whipping the mixture until it is cool, thick, and glossy and has tripled in volume -- about 5 minutes. Reduce mixer speed to medium and add the butter -- about a quarter cup at a time -- allowing 5 to 10 seconds in between each addition. Add the lemon zest and lemon juice and continue to beat until smooth and fluffy.
 
~~from: countryliving.com~~