Chocolate Mousse Crunch Cake

If you are in looking for a show stopping dessert, you've met your match. Its got chocolate. And a chocolate moussee. And a toffee obsession. What else is there in life? Thanks for the fab gals @ Our Best Bites for posting! If you don't have their cookbook, stop reading now, run out the door and buy one. You won't regret it! Here's a link to their original recipe.

Ingredients:
1 package Duncan Hines Devil’s Food Cake

1 recipe (more or less) Chocolate Ganache (posted below)

Crushed Heath bars or a bag of chocolate-covered Heath bits

1 tsp. unflavored gelatin

1 Tbsp. cold water

2 Tbsp. boiling water (just heat it in a small bowl in your microwave)

1/2 c. sugar

1/4 c. unsweetened cocoa powder

1 c. whipping cream

1 tsp. vanilla

Directions:

Bake cake according to cake mix instructions in 2 8″ round pans. Allow to cool and set aside. This can be done several days in advance; just freeze the cakes when you’re done.

In a small bowl, combine gelatin and cold water and allow to stand for about 1 minute. While gelatin is softening, bring 2 Tbsp. water to a boil in the microwave. Whisk into the softened gelatin and allow to cool slightly.

In a medium mixing bowl, combine sugar, cocoa powder, whipping cream, and vanilla. Beat with an electric mixer until medium-stiff peaks form. Mix in gelatin mixture and refrigerate for 30 minutes.

Prepare ganache according to directions. With a serrated knife, carefully slice the dome part of each cake layer off so the layers are level. Place one layer on the serving plate and spread about 1/2 of the chocolate mousse over the cake. Sprinkle generously with Heath bits.

Place second layer on top of Heath bits. Again, no skimping allowed.

Spoon ganache over the top layer, allowing it to drip down the sides (because that's what makes it look fancy pants) Sprinkle with additional Heath bits and refrigerate until ready to serve.

Ganache Recipe

8 oz. semi-sweet or dark chocolate

8 oz. heavy cream

Combine chocolate and heavy cream in a microwave-safe bowl. Heat for 2 minutes and stir. Heat for an additional 1-2 minutes or until chocolate is fully melted and can be whisked and incorporated into the cream. Be sure and scrape the sides and bottom to make sure you don’t find any globby bits of chocolate when you start working with it.

The ganache will thicken as it cools, so if it’s a little too thin for you, hang tight and it will be ready pretty quickly. When it’s completely cool, it will be thick and fudgey and can be used like frosting. Store in an airtight container. You can reheat it to achieve your desired consistency.

Heath Bar Cake

I have had this recipe printed out for a long time, waiting for the perfect time to make it. That window of opportunity nicely presented itself last week. This was a delightful cake, simply delightful. So moist and toffee-esque. Might have made that word up, go with me here. Here's the link to the original recipe over at Mel's Kitchen Cafe. If you don't follow her blog on google reader or facebook, you totally should. Good stuff, people, good stuff.

Ingredients:
1 cup packed light brown sugar
1/2 cup granulated sugar
2 cups flour
8 tablespoons (1 stick) butter, softened
1 cup buttermilk
1 large egg
1 teaspoon vanilla
1 teaspoon baking soda
1/2 teaspoon salt
5-6 (1.4 ounces each) chocolate covered toffee bars (like Heath), chopped

Directions:

Preheat the oven to 350 degrees and center a rack in the middle of the oven. Lightly grease a 9X13-inch pan and set aside.

In a large bowl, combine the brown sugar, white sugar, flour and butter. Crumble these ingredients together with a pastry blender, whisk or two forks until the mixture is crumbly and coarse. Remove 1/2 cup of the crumbs to a small bowl and set aside. To the large bowl with the remaining crumbs, add the buttermilk, egg, vanilla, baking soda and salt. Mix well.

Pour the batter into the prepared pan, smoothing it to the edges. Sprinkle the top of the cake with the reserved crumbs and chopped Heath bars. Bake for 25-30 minutes until the center is no longer gooey but a toothpick inserted comes out with moist crumbs. The cake may fall slightly in the center leaving the edges raised. No fear! It will still be delicious.

*a note. I was in a state of frenzy when I was half way through making this cake because I realized that I forget to buy heath bars to crush up! Did I despair? Well, maybe for 5 seconds. Then, I grabbed my bag of skor bits and 1 8oz hershey's chocolate bar and went to town on the crumble. Mmmm, yum.

White chocolate walnut blondies with maple cream sauce

You know that yummy, spectacular dessert that Applebee's has? The one that's served hot with the cookie bar, ice cream and sinfully delicious sauce? You know that one? The one that I would drive all the way to Applebees and not order dinner, just this dessert? Yep, that's the one. Well, thanks to A Hint of Honey, I have found the best knock-off. Ever. Period. The end.
Two things, #1- really splurge and buy the pure maple syrup. suck up the price tag, its worth it. #2- Serve with a really fantastically creamy vanilla ice cream. Make your own or buy a quality brand. It makes or break this. Okay, enough soapboxing from me. Enjoy!

INGREDIENTS

Blondies:
3 cups all-purpose flour
1/4 tsp. salt
1 tsp. baking powder
10 Tbsp. unsalted butter, melted
2 cups light brown sugar
3 eggs, lightly beaten
1 tsp. pure vanilla extract
1/2 cup walnuts, chopped
1 cup white chocolate chips

Maple Cream Sauce:
2 Tbsp. unsalted butter
1/2 cup pure maple syrup (keep your Mrs. Butterworth's outta here!)
1 1/2 cups heavy cream


DIRECTIONS
1. Preheat oven to 350 F. Lightly grease a 9x13 baking pan.

2. In a medium bowl, whisk to combine the flour, salt, and baking powder. In a separate large bowl, whisk to combine the melted butter and brown sugar until well-blended. Stir in the eggs and vanilla, mixing well. Slowly add the flour mixture to the wet ingredients, until moist throughout (be careful not to overmix). Stir in the walnuts and white chocolate chips. (The batter will be very thick.)

3. Pour batter into the prepared baking dish and baked in preheated oven for 20-25 minutes, until a toothpick inserted into the center comes out clean. Cool slightly before serving.

4. To prepare the maple cream sauce, melt butter in a medium saucepan over medium heat. Add the maple syrup and heavy cream and bring to a simmer. Reduce heat slightly and simmer for about 30 minutes, until thickened and reduced by 1/3. Let cool slightly before serving. (Or refrigerate and reheat prior to serving.)

5. Place a scoop of vanilla ice cream over top of a warm blondie. Drizzle with warm maple cream sauce, sprinkle with toasted walnuts and serve.

Serves 12.

Pecan Bars

Every time I look at the name of these bars, I have a little voice in my head that says, " Pecan" in the twangest southern drawl ever. I obviously have issues. But moving on, lets talk about these, shall we? Shortbread base- a thousand times yes. Gooey caramel made with real cream- you know it baby. And finally, these bad boys are loaded with nuts, the good kind not the creepy kind. Sooo glad Staci wanted to make these. Good call mi amiga!
Thanks Martha Stewart Cookie Book!

Ingredients:

for the crust-
1 cup plus 2 tbsp unsalted butter (2 1/4 sticks), softened
3/4 cup packed light brown sugar
1/2 tsp salt
3 cups all purpose flour

for the filling-
1/2 cup butter
1/2 cup packed light brown sugar
1/4 cup plus 2 tbsp honey
2 tbsp white sugar
2 tbsp heavy cream
1/4 tsp salt
2 cups (8oz) pecan halves
1/2 tsp pure vanilla extract

Directions:
1. Preheat oven to 375. Make crust: Put butter and brown sugar into bowl of electric mixer fitted with the paddle attachment; mix on medium speed until light and fluffy, about 2 minutes. Mix in salt. Add flour, 1 cup at a time, mixing until fully incorporated after addition. Continue mixing until dough begins to come together in large clumps.

2. Press dough about 1/4 inch thick into a 9x13 pan. Pierce the dough with a fork. Chill until firm, about 20 minutes. Bake until golden brown, 18-20 minutes. Transfer to a wire rack to cool completely. Reduce oven to 325.

3. Make filling: Place butter, brown sugar, honey, white sugar, and heavy cream in a saucepan over high heat. Bring to a boil, stirring constantly until mixture coats the back of a spoon, about 1 minute. Remove pan from heat; stir in salt, nuts and vanilla. Pour filling into the cooled crust.

4. Bake until filling bubbles, 15-20 minutes. Carefully transfer to a wire rack to cool completely. Run a paring knife around edges of the pan and invert onto cooling rack. Invert again on a cutting board. Use a sharp knife to cut into 1 by 3 inch bars. Bars can be stored in an airtight container at room temperature up to 1 week.

* a note. I didn't invert my pan onto a cutting board. I'm low class I guess, we just cut them out of the pan when we served them.

Almond Joy Balls

From Paula Deen via my mother-in-law to me and now to you. These were the jewels in the holiday goodie plate crown. A delectable combination of sugar, butter, coconut and chocolate. I'm posting the recipe in its original form but here's what I did differently: 1) ran out of almond extract and subbed amaretto flavoring instead, mmmm, good. 2) used slightly less powdered sugar as per my mother-in-law's recommendation. 3) tried rolling into balls and that was a mess. maybe I should have sprayed PAM on my hands?? I was in a huge time crunch so I used my cookie scoop instead. 4) I didn't dip them in chocolate because they weren't in true balls, more of a semi-ball, if you will. So I melted the chocolate and drizzled on top. Guess what? They still tasted amazing! And I quite liked the drizzled chocolate presentation. I'd love to hear how these turn out for you and if you decide to dip or drizzle. enjoy!

Almond Joy Balls

Ingredients

• 2 (16-ounce) boxes confectioners' sugar
• 1/2 cup (1 stick) butter, softened
• 1 (14-ounce) can sweetened condensed milk
• 1 teaspoon pure almond extract
• 1 (14-ounce) package shredded coconut
• 1 1/2 cups chopped nuts
• 1 (12-ounce) package chocolate chips

Directions

Cream together sugar and butter in a bowl; add milk. Stir in almond extract, coconut, and nuts; mix well. Form candy into 1-inch balls. Place on waxed paper and refrigerate at least 3 hours. Melt chocolate in top of double boiler, stirring well. Remove from heat but allow chocolate to remain over hot water. (If chocolate becomes too thick, return to heat for a minute or so to thin). With a toothpick, dip each ball in chocolate and place on waxed paper until set.

Peppermint Bark

I've been making this delightful Christmasy treat since December 2005 when it first appeared in Everyday Food. I love it. My kids love it. I love putting it on our goodie plates. I love putting some in a little airtight container and mailing it friends. Its easy, oh so very easy. Which is all the better, because lets face it, who has time to make labor intense treats this time of year? Exactly. Enjoy this crunchy treat!

Makes 36 pieces

• Nonstick cooking spray
• 1 pound white chocolate, chopped (do not use chips)
• 2 cups puffed rice cereal
• 1 bag (7.5 ounces) hard peppermint candies, unwrapped

Directions

1. Spray a 10-by-15-inch rimmed baking sheet with nonstick cooking spray; line with a piece of waxed paper. Crush candies (see note below).
2. Place white chocolate in a heatproof bowl set over (not in) a saucepan of simmering water. Heat, stirring occasionally, until smooth, 4 to 6 minutes. Remove from heat; stir in rice cereal.
3. Transfer mixture to prepared pan; with a spatula, spread to edges of pan.
4. Sprinkle with crushed candy; with a piece of waxed paper covering the entire surface, press in gently (paper prevents hands from sticking to candy and chocolate). Chill until firm, 20 to 30 minutes (no longer, as candy will begin to soften).
5. Peel waxed paper off. Break bark into 2-inch pieces. Store at room temperature in an airtight container, up to 1 week.

Gingerbread White Chocolate Blondies

These are the most Christmasy blondies you will ever meet. And you'll be so glad that you did, in fact, have the opportunity to meet. Because they will change your Christmas. Last year, I made 6 pans in a 2 week period. No joke. They are now a permanent staple on my neighborhood goodie plate. And they've made appearances at a church function, school party and potluck, and each time, I've been begged for the recipe. Again, no joke. Thanks to the genius Mel for sharing this lovely holiday concoction.

Ingredients:

2 ¾ cups plus 2 tablespoons all-purpose flour
1 ¼ teaspoons baking soda
1 ¼ teaspoons salt
1 ¼ teaspoons ground cinnamon
1 teaspoon ground ginger
¼ teaspoon ground cloves
1 ¼ cups (2 ½ sticks) butter, room temperature
1 ¼ cups packed light brown sugar
½ cup plus 2 tablespoons granulated sugar
2 large eggs plus 1 egg yolk
1 ¼ teaspoons pure vanilla extract
1/3 cup unsulfured molasses
1 ¾ cups white chocolate chips (I used a whole bag)
Nonstick cooking spray

Directions:

Preheat oven to 350 degrees F. Prepare a 13x9 baking dish with cooking spray and set aside (I lined my pan with aluminum foil and then sprayed the aluminum foil with cooking spray).

Whisk together flour, soda, salt, and spices in a bowl.

In the bowl of an electric mixer fitted with the paddle attachment (or with a hand mixer), beat butter and sugars on medium-high speed until creamy and pale, about 3 minutes. Add eggs and yolk one at a time, scraping down sides of bowl as needed. Add vanilla and molasses and mix on medium speed until combined.

Add flour mixture on low speed until combined. Stir in white chocolate.

Spread batter evenly into prepared pan and bake until golden around edges and toothpick comes out clean, about 25 minutes. Let cool completely in pan; cut into 24 squares. Blondies can be stored in airtight containers at room temperature up to 1 week.

*makes about 24 blondies, depending on big you cut them. They do sink a little after they've cooled, TOTALLY NORMAL. As per Mel's suggestion, cut off the jaggedy edges that are higher than the center, save those for your kids and husband, and then cut the rest into uniform squares to serve. voila!

Caramel-Pecan Apple Pie

Doesn't the title alone grab you? Doesn't need much by way of introduction I'll tell ya that much! This comes from my good friend Heidi Dahl who kindly shared some with me a few Thanksgivings ago when she learned I wasn't making any pie that day. (Our family actually celebrated Thanksgiving earlier in the month with family up in Idaho so don't think we're anti-turkey day!) Anyway, there's some caramel and some apples and then some pecans and more caramel. Happy Holidays to me!

Original recipe from Taste of Home Oct/Nov 2007, adapted slightly by Heidi

Ingredients:
7 cups sliced peeled tart apples
1 tsp lemon juice
1 tsp vanilla
1/3 cup brown sugar
3 tbsp sugar
2 1/2 tsp cinnamon
2 tbsp corn starch
1/4 cup caramel ice cream topping, room temperature (I used Mrs. Richardsons)
1 unbaked pastry shell, 9 inches
3 tbsp butter, melted

Streusel topping:
3/4 cup all purpose flour
2/3 cup chopped pecans
1/4 cup sugar
6 tbsp cold butter
1/4 cup caramel ice cream topping, room temperature

Directions:
In a large bowl, toss apples with lemon juice and vanilla. Combine sugars, cinnamon and cornstarch; add to apple mixture and toss to coat. Pour caramel topping over bottom of unbaked pastry shell; top with apple mixture. This will be a heaping mound of apple goodness, don't be alarmed! Drizzle with melted butter.

In a small bowl, combine the flour, pecans and sugar. Cut in butter until mixture resembles coarse crumbs. Sprinkle over filling. Bake at 350 for 55-65 minutes or until filling is bubbly and topping is browned. Immediately remove from oven and drizzle with caramel topping. Cool on wire rack. Serves 8.

*a note. I served this in the evening on Thanksgiving day so I made the pie early in the morning. It sat on my counter all day, don't refrigerate it. So its not a traditional "hot apple pie serve with ice cream" type deal.

Peanut Butter Bars

Who has too many recipes for treats? Who, I ask? No one, that's who. We always need another one and so here's one for today. It comes from my good friend Christy Miller. She's always cooking up something yummy! And I love how all the ingredients I already had in my pantry, nothing fancy to go buy. That means the time from getting the recipe to making the treat was dramatically reduced. Score.

Ingredients:
12 whole graham crackers, crushed
1 cup butter, softened
1 cup smooth peanut butter
3 1/2 cups powdered sugar
1 (12oz) chocolate chips (I prefer milk chocolate)

Directions:
Combine graham crackers, butter, peanut butter and powdered sugar in a large bowl. Pat firmly into a greased 9x13 pan. Melt chocolate chips until smooth when stirred. Frost the patted down mixture with the melted chocolate. Refrigerate for several hours. When chilled, cut into small squares, they are rich!!

Oreo No Bake Cheesecake

The song "Isn't she lovely?" is playing in my head while I look at this photo. It was a magnificent combination of chocolate and pudding and swirly oreo goodness. I really liked what Melanie at Mel's Kitchen Cafe had to say about breaking it down into simple steps. Totally true! It is not, I repeat, NOT overwhelming when you take it one piece at a time. Plan ahead. You can do this. Not only will your guests be wowed but your husband might mention something about you being the best wife ever in between mouthfuls. I'm just saying . . .

from here down is a direct copy/paste from Melanie's post.
See I'm giving credit where credit is due!

*Note: this recipe has several steps but the good news is that they can be done in stages. The crust can be made up to 2 days in advance, as well as the cheesecake filling. The entire cheesecake can be wrapped in plastic and refrigerated for up to 3 days.

*Serves 12

Cookie Crust:
30 Oreo cookies, broken into rough pieces
7 tablespoons butter, softened

Cheesecake Filling:

1 cup whole milk
4 large egg yolks
1/4 cup all-purpose flour
8 ounces white chocolate, chopped, or 1 1/2 cups white chocolate chips
2 pounds (4 bars) cream cheese, softened to room temperature
1/2 cup powdered sugar
2 teaspoons vanilla extract
1/8 teaspoon salt
12 Oreo cookies, broken into rough pieces

For the cookie crust, place the cookies and the butter in a food processor and process until finely ground (alternately, you could use an electric mixer to combine the butter and cookies). Press the crumb mixture evenly over the bottom and partway up the sides of a 9-inch springform pan. Refrigerate until the crust has hardened and is set, at least 1 hour or up to 2 days.

For the cheesecake filling, heat 3/4 cup of the whole milk in a medium saucepan over medium heat until the milk comes to a simmer. Meanwhile, whisk the egg yolks, flour and remaining 1/4 cup milk in a large bowl until the mixture is smooth. Slowly whisk the hot milk into the yolk mixture, whisking constantly to avoid scrambling the eggs. Return the mixture to the saucepan and cook over medium heat, whisking constantly, until the mixture is very thick and glossy, about 1 to 2 minutes. Take the pan off the heat and whisk in the white chocolate until it is completely melted.

Transfer the pudding to a bowl and press plastic wrap directly on the surface. Refrigerate the pudding until it is cold and set, at least 1 hour or up to 2 days.

After the pudding has chilled, with an electric mixer on medium-high, beat the cream cheese, sugar, vanilla and salt until light and fluffy, about 2 minutes. Reduce the speed to medium-low and mix in the chilled pudding just until it is combined, about 30 seconds. Pour 1/3 of the cream cheese mixture evenly over the chilled crust. Sprinkle 1/2 of the cookies over the surface. Again, pour 1/3 of the cream cheese mixture over the crust and sprinkle the remaining cookies over the top. Top with the remaining filling and smooth the cream cheese mixture evenly over the top of the cheesecake. Refrigerate until set, at least 6 hours. Remove the sides of the pan, cut into slices and serve. The cheesecake can be covered in plastic wrap and refrigerated for up to 3 days.

Recipe Source: adapted from Cook’s country June/July 2008

Strawberry Banana Cream Pie

I first saw this on A Hint of Honey blog which linked me to Joy the Baker. Oh Joy. Joy, joy, joy, you know your stuff sweetie! Here's a link to her site and here's a link to this recipe. This is fruit mixed with heaven. The crust is not like a pie crust, think more shortbread cookie. Oh yeah, its pretty amazing. This has officially become the pie of the summer for me. And don't be discouraged by all the steps. Break it down to the 3 main components and do those at your leisure throughout the day, combine them at the last minute to serve.
Its not overwhelming, I promise.

ps- used a springform pan and not a fluted tart pan, still tasted great!

Instructions straight from Joy:

for the filling:
2 cups whole milk
6 large egg yolks
1/2 cup light brown sugar
1/3 cup cornstarch, sifted
pinch of salt
1 teaspoon pure vanilla extract
3 tablespoons unsalted butter

2 ripe bananas, sliced
10 fresh strawberries, sliced

for the topping:
1 cup heavy whipping cream
2 tablespoons powdered sugar
1 teaspoon vanilla extract

for the tart crust, if not using mini Dufour shells:
1 1/2 cups all-purpose flour
1/2 cups powdered sugar
1/4 teaspoon salt
1 stick plus 1 tablespoons (9 tablespoons) unsalted cutter, cold or frozen, cut into cubes
1 large egg yolk

to make the tart crust:
Put the flour, powdered sugar and salt in a food processor fit the the blade attachment. Pulse a few times to combine. Scatter the pieces of cold butter over the dry ingredients and pulse until the butter is coarsely cut in. There will be pieces of butter that are the size of oatmeal flakes and butter the size of peas. Beat the egg yolk with a fork and add a little of the egg yolk at a time to the flour mixture. Pulse for 10 seconds at a time. When the egg is in, process in longer pulses until the dough forms clumps and curds. Turn the dough out onto a work surface and, very lightly and sparingly, knead the dough just to incorporate any dry ingredients that may have escaped mixing.

Butter a 9-inch fluted tart pan with a removable bottom. Press the dough evenly over the bottom and the sides of the pan. Press the crust so that the pieces cling to one another, but not so hard that the crust loses its crumbly texture. Freeze the crust for at least 30 minutes before baking.

Preheat the oven to 375 degrees F. Butter the shiny side of a piece of foil and fit the foil, butter side down, tightly against the frozen crust. Put the tart pan on a baking sheet and bake for 25 minutes. Carefully remove the foil. If the crust is puffed, gently press it down with your fingers.
Bake the uncovered crust for 8 to 10 more minutes on the baking sheet. Keep an eye on the crust. It will brown quickly.
Remove from the oven and allow to cool completely before filling.

to make the filling:
Bring the milk to a boil in a small saucepan.

In a large, heavy-bottom saucepan, whisk the yolks together with the brown sugar, cornstarch and salt until well blended and thick. Whisking without stopping, drizzle about 1/4 cup of the hot milk into the egg mixture, warming the eggs so they don’t cook and curdle. Still whisking, slowly add the rest of the hot milk in a steady steam.

Place the pan over medium heat and, whisking constantly (make sure to get the edges of the pan), bring the mixture to a boil. Boil, still whisking for one minute before removing from the pan from the heat. Mixture will be thick and silky. Be warned, once the mixture starts to boil, it will thicken very quickly. Don’t be afraid to remove the pan from the flame to whisk it smooth.

Whisk in the vanilla extract. Let stand for 5 minutes then whisk in the butter, stirring until fully incorporated and the custard is smooth and silky. Transfer custard to a medium bowl. Cover with plastic wrap so that the plastic touches the surface of the custard and refrigerate until cold throughout. Custard can be refrigerated up to three days.

When ready to assemble the pie, slice bananas and strawberries into thin, round slices.
Whisk the cold custard to loosen. Add a handful of banana slices. Stir.
Arrange a thin layer of banana slices on the bottom of the tart shell. Arrange a thin layer of strawberries atop the bananas. Reserve some strawberries for topping the pie. Top with banana custard. Smooth out a refrigerate while you make the whipped cream.

for the topping:
With a hand mixer in a large bowl, beat heave cream until it just starts to thicken. Add powdered sugar and vanilla extract. Continue to beat until the cream holds stiff peaks. With a rubber spatula, spoon whipped cream onto banana cream pie filling. Top with sliced strawberries.

Serve pie immediately or refrigerate for several hours before serving. This pie is best served the day it is made.

Lemon Cheesecake Squares

I had a bag of lemons in the bottom drawer of my fridge that I needed to do something with and then I remembered a tasty treat I had made a while ago. I just didn't realize how long it had been. This gems come from the June 2006 Everday Food magazine. Yep, 4 years ago. But that should tell you how terrific they are, they made a lasting impression!

ps- finally learned about the macro setting on my camera, makes all the difference

• FOR THE CRUST:
• 8 graham crackers (each 2 1/2 by 5 inches)
• 2 tablespoons sugar
• 3 tablespoons unsalted butter, melted
• 
  
• FOR THE FILLING:
• 2 bars (8 ounces each) cream cheese, room temperature
• 3/4 cup sugar
• 2 large eggs
• Finely grated zest and juice of 1 lemon (2 to 3 teaspoons zest and about 3 tablespoons juice)

Directions

1. Make the crust: Preheat oven to 325 degrees. Line bottom and sides of an 8-inch square baking pan with aluminum foil, leaving an overhang on all sides. Crimp overhang under rim of pan.
2. In a food processor, blend graham crackers with sugar until finely ground; add butter and pulse until moistened.
3. Transfer crumb mixture to prepared pan, and pat in gently (wipe processor bowl clean, and reserve for making filling). Bake until beginning to brown, 10 to 12 minutes. While crust is baking, make filling.
4. Make the filling: Place cream cheese in food processor; blend until smooth. Add sugar, eggs, lemon zest, and lemon juice; blend until smooth.
5. Pour mixture onto hot crust in pan; smooth top. Return to oven, and bake until set (filling should jiggle only slightly when pan is gently shaken), 30 to 35 minutes.
6. Cool completely in pan. Cover very loosely with plastic wrap; chill until firm, at least 2 hours (and up to 2 days). Use foil overhang to lift cheesecake out of pan. With metal spatula, lift cheesecake from foil; cut into 16 squares.

From Everyday Food, June 2006

Berry Cobbler Pie Bars

Hello folks out in bloggerland! I've been missing in action, but don't you worry your pretty little heads. I've got some yummy stuff coming your way and we'll kick off the festivities with a super yummy berry treat. Doesn't the name alone tempt you? And really, who can resist a shortbread crust? Its basically impossible. These came from a lovely new blog I've discovered, meet the talented Joy here. And click here for the recipe link, her photos are way better than mine.

Crust and Topping

3 cups all-purpose flour

1 1/2 cups sugar

1/4 teaspoon salt

1 1/2 cups (3 sticks) chilled unsalted butter, cut into cubes

zest of two lemons

Berry Filling

4 large eggs

2 cups sugar

1 cup sour cream (I used reduced fat with fine results)

3/4 cup all-purpose flour

pinch of salt

2 (16-ounce) packages frozen mixed berries, defrosted and drained

You can also use 6 cups of fresh berries, or 1 (16-ounce) package frozen berries and 3 cups of fresh berries.

(I used frozen berries myself. I'm going to try fresh next time just to see any difference. A tip Joy mentions is to avoid strawberries, they hold too much water and therefore will make the bottom soggy)

To make the crust and topping-

Preheat the oven to 350 degrees F. Grease a half sheet baking pan (12×17-inch) with butter or cooking spray and set aside. If you use a 9×13-inch baking pan you’ll have thicker bars. Zest two lemons. Measure out the sugar onto a clean work surface. Rub the lemon zest into the sugar with a bench scraper or the back of a spoon. Rubbing the zest into the sugar will release oils from the zest and create a lemon scented sugar.

(Anne's notes: used a 9x13, thought they were perfect and had good intentions of using lemons with my sugar until I realized I was all out. So going to try the lemon scented sugar next time!)

Combine lemon sugar, flour, salt and butter in an electric mixer fit with a paddle attachment. Beat the ingredients on medium speed until the mixture looks dry and crumbly.

Reserve 1 1/2 cups of the crust mixture to use as the topping. Press the remaining mixture into the bottom of the pan. Bake the crust for 12 to 15 minutes until it is golden brown. Let cool for 10 minutes while you make the filling.

To make the filling-

Whisk the eggs in a large bowl. Add the sugar, sour cream, flour and salt. Gently fold in the berries. Spoon the mixture evenly over the crust. You may have to distribute the berries evenly around.

Sprinkle the reserved crust mixture evenly over the filling. Bake for 45 to 55 minutes until the top is lightly browned. Cool for 1 hour before slicing.

**If you’re using frozen berries, be sure to defrost and drain the excess liquid. Place the frozen berries on a plate in the refrigerator overnight. They’re defrosted and ready for bar baking!

Sensational Peppermint Patty Brownies

here they are, all nicely packed in a ziploc container for a solider care package

this how the top of mine looked right when I pulled them out of the oven

Back to back brownie recipes because that's how I'm rolling in 2010. This one from my beloved Hershey's 100th Anniversary cookbook, page 100. And yes folks, they are sensational! I made them for a solider's care package. I will use this forum to put in a little plug for a great organization called Baking GALS (stands for Give A Little Support) because who doesn't love a box filled with homebaked goodness whilst serving your country on the otherside of the planet? No one, that's who. So I've made it my goal to join in the fun once a month, check out their website for all the details. Its been easy, fun and I can feel good about spending my afternoon knee deep in all things sugary. I will probably never meet the recipients of these brownies but I hope they could taste how much I appreciate their sacrifices.

Ingredients:
24 small (1 1/2 inch) peppermint patties
1 1/2 cups (3 sticks) butter or margarine, melted
3 cups sugar
1 tbsp vanilla extract
5 eggs
2 cups all purpose flour
1 cup cocoa powder
1 tsp baking powder
1 tsp salt

Directions:
Heat oven to 350. Remove wrappers from peppermint patties. Grease 9x13 baking pan. In a large bowl with spoon or whisk, stir together butter, sugar and vanilla. Add eggs, stir until well blended. Stir together flour, cocoa, baking powder and salt, gradually add to butter mixture. Reserve 2 cups batter. Spread remaining batter into prepared pan. Arrange peppermint patties about 1/2 inch apart in a single layer over batter. Spread reserved batter over patties. Bake 50-55 minutes or until brownies began to pull away from sides of pan. Cool completely in pan on wire rack. Cut into squares. Makes about 3 dozen.

*a note. The batter is T-H-I-C-K that's why it takes almost an hour to bake! Start watching the last 10 minutes of baking to make sure your brownies are doing okay, some ovens cook hotter than others and you don't want hard, dry brownies.

Chocolate Mint Brownies

I was first introduced to these little bites of chocolate/mint perfection at a "Death by Chocolate" party my fellow Good Eats blogger Staci and I hosted a few years back. Debbie Gourely brought them to the party and in a room full of chocolate concoctions, these stood out and won a prize. In one word, mmmmmm. In a few words, mmmm, mmmm, MMMMMgood. I confess I don't make these as much as I should because my husband doesn't really like mint. I know, its a shame. He's a purist in that sense. Anyway, these require a bit of time so plan early in the day what with all the chilling in between layers. You won't be disappointed!

Brownie Base:
1 cup flour
1/2 cup butter or margarine, softened
1/2 tsp salt
4 eggs
1 tsp vanilla
1 can (16oz) chocolate flavored syrup
1 cup sugar

Filling:
2 cups powdered sugar
1/2 cup butter or margarine, softened
1 tbsp water
1/2 tsp mint extract (I used peppermint extract as opposed to spearmint extract, your choice!)
3 drops green food coloring

Topping:
1 package (10-12 oz) mint chocolate chips
9 tbsp butter (1 stick plus one tbsp) softened

Combine the ingredients for the brownie base in a mixing bowl, beat on medium speed for 3 minutes. Pour batter into a greased 9x13 pan. Bake at 350 for 30 minutes, top of brownies will still appear wet, this is all part of the plan. Cool completely!!

Combine filling ingredients in a mixing bowl; beat until creamy. Spread over cooled brownies. Refrigerate until set.

For topping, melt the chocolate chips and butter over low heat in a small saucepan (or in a microwave, watching like a hawk to make sure chocolate doesn't seize.) Let cool for 30 minutes or until lukewarm, stirring occasionally. Spread over filling. Chill before cutting. The topping will have a nice, solid feel in contrast to the soft brownie and filling, its marvelous! Store in the refrigerator.

Sugar Dusted Pecan Squares

From the fun "Gooseberry Patch Christmas Book #7" come these brown sugar laden beauties! The only thing is to make sure you leave ample cooling time before you powder sugar coat them. I only left myself an hour before I had to run out the door with some treats and lets just say they weren't the prettiest squares you've ever seen. When I came home and cut myself a fresh one from the pan, it was MUCH easier to handle and so the lesson we've all learned is patience makes for better looking treats. ;)

2 cups brown sugar, packed
1/2 cup plus 2 tbsp all purpose flour
1/4 tsp baking soda
2 cups chopped pecans
4 eggs
4 tbsp butter, melted
2 tsp vanilla

Preheat oven to 350
Line a 9x13 baking pan with tin foil, extending foil over ends of pan; grease foil.

Mix together brown sugar, flour, baking soda and pecans in a bowl; set aside. In a separate bowl, beat eggs; stir in melted butter. Stir in brown sugar mixture and vanilla. Pour mixture into pan. Bake for 20-25 minutes, will still look quite gooey but the middle should be more done. I went the full 25 minutes. Cool in pan COMPLETELY before lifting foil from pan. Cut into squares and dust with powdered sugar.

Chocolate Pecan Pie

Douglas loves pecan pies. When I saw this recipe I couldn't pass it up...take a yummy pie and add chocolate to it?? Yes please!

Chocolate Pecan Pie

Everyday Foods Nov. 2009

Serves 10
4 ounces semisweet chocolate, finely chopped
4 large eggs, lightly beaten
1 1/2 cups light corn syrup
1/2 cup sugar
1 teaspoon pure vanilla extract
1/2 teaspoon salt
1 recipe pie crust, rolled and fit into a 9-inch pie plate
1 cup pecans

Preheat oven to 350 degrees, with rack in lowest position. In a heatproof bowl set over (not in) a saucepan of simmering water, melt chocolate, stirring occasionally, until smooth, 2 to 3 minutes (or melt chocolate in microwave). Set aside.

In a medium bowl, stir together (do not whisk) eggs, corn syrup, sugar, vanilla, and salt. Stirring constantly, gradually add melted chocolate. Pour filling into prepared crust; place pie plate on a rimmed baking sheet. Arrange pecans in one even layer over filling.

Bake just until set (filling should jiggle slightly when pie plate is tapped), 50 to 60 minutes, rotating halfway through. Let cool completely on a wire rack, at least 4 hours (or up to overnight) before serving.

Coconut Cream Pie

This is a different take on the coconut cream pie and I loved it!! I mean, come on, who doesn't like chocolate added to their desserts. Just try this puppy and see if you can eat less than I did.

COCONUT CREAM PIE

Everyday Foods November 2009

For the crust:

30 chocolate wafer cookies, broken into pieces (I used 15 whole chocolate graham crackers)

1/4t. coarse salt

5T. unsalted butter, melted and cooled

1/3cup sweetened shredded coconut

For the topping and filling:

1 3/4cups sweetened shredded coconut

2 3/4 cups whole milk

4 large egg yolks

1/2 cup sugar

1/3 cup corn starch

3/4t. pure vanilla extract

1/2t. coarse salt

1 1 /2 cup heavy cream

Make crust: Preheat oven to 325*. In a food processor, combine cookies and salt; process until fine crumbs form. With machine running, slowly pour butter through feed tube and process until mixture resembles wet sand. Stir in coconut. Press crumbs in bottom and up side of 9 inch deep dish pie plate. Bake until crust is set, about 25 minutes. Let cool completely in pie plate on wire rack.

Make topping: Increase oven to 350*. Spread 1/2 cup coconut on a rimmed baking sheet. Bake until golden, 10-12 minutes, tossing occasionally.

Make filling: In a small saucepan, whisk together milk, eggs yolks, sugar, cornstarch, vanilla and salt. Cook over medium high heat, whisking constantly until bubbles form at the edge and mixture thickens, about 5 minutes. Strain through a fine mesh sieve into a large bowl and stir in 1 1/4 cups coconut. Pour filling into cooled crust and smooth top. Refrigerate until filling is chilled and completely set, about 2 hours (or wrap tightly with plastic and refrigerate up to two days.)

To serve, whip cream until soft peaks form. Top pie with whipped cream and toasted coconut.

Chocolate Turtle Brownies

A word about my friend Mary Ann. She makes magic happen in the kitchen. Whether its her famous Christmas chocolates, sexy cornbread or just plain ol' chocolate chip cookies, she is renowned for her culinary prowess. This is her brownie recipe and I first had them at a Death By Chocolate party Staci and I hosted a few years back. I am ashamed to say this is the first time I've made them. Don't worry, I'll repent at least once a month by baking a batch. I had to hurry and take some over to various friends' homes or else I was at high risk of eating the whole pan. We're talking me, a fork and a 9x13 of chocolate/caramel goodness. So I did what any true friend does, I decided to share the calories around the neighborhood. This is a keeper.

Ingredients:
2 cups chocolate chips, divided (I used milk chocolate)
1/2 cup butter
3 eggs
1 1/4 cups all purpose flour
1 cup sugar
1 tsp vanilla
1/4 tsp baking soda
1/2 cup chopped walnuts (I prefer pecans so that's what I used)

Melt 1 cup chocolate chips and butter together, whether in the microwave or stovetop. Stir till smooth. Stir in eggs, add flour, sugar, vanilla and soda- stir well. Spread batter into a greased 9x13 pan. Sprinkle with remaining chips and all the nuts.

Bake 350 20-25 minutes.

In her original recipe, its says to drizzle the caramel topping over the warm brownies and I decided right then, I needed to double it, because I didn't want a "hint" of caramel, I needed a blanket of caramel. So here is the original version, know that I doubled it and it was caramel heaven.

Microwave 12 caramels and 1 tbsp milk on high for 1 minute- stir. Microwave at additional 10-15 second intervals until smooth. Pour over warm brownies. Let cool completely in pan before cutting into bars.

Caramel Corn

Few things are better than snuggling up on the couch with a bowl of caramel corn. Pop a movie in the DVD player, tuck the kids in bed and enjoy a cozy night at home. This is my kinda comfort food! My husband and daughter bust out their spoons the next morning for a little pre-breakfast sugar rush, while they dig into the leftovers. I much prefer it warm, freshly made. Pair this with an ice cold beverage or smoothie and its my idea of a perfect night!

1 cup butter (2 sticks)
1 1/3 cups brown sugar
1/2 cup light karo syrup

In a medium saucepan, combine all ingredients. While stirring constantly over medium to medium-high heat, bring to a boil. Boil for 2 minutes and then remove from heat. Can be poured immediately over popcorn or can wait up to 20 minutes. If you let it sit for a while, be sure to stir again right before pouring over popcorn.


ps- I think caramel popcorn recipes with karo syrup are much better than ones that use marshmallows. I must be programmed to love all things extra sweet!