BROWNIE PECAN PIE

Brownie Pecan Pie

SUPER-FUDGY VERSION

3/4 cup melted butter
3/4 cup packed brown sugar
1 Tablespoon self-rising flour
3/4 cup light corn syrup
1 teaspoon vanilla
2 eggs
2 cups pecans
1 package brownie mix and ingredients listed on the box
2 frozen deep dish pie shells

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OR
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BROWNIE BASE VERSION

1/4 cup melted butter
1/4 cup packed brown sugar
1 Tablespoon self-rising flour
1/4 cup light corn syrup
1 teaspoon vanilla
2 eggs
2 cups pecans
1 package brownie mix and ingredients listed on the box
2 frozen regular pie shells

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• Preheat oven to 350 degrees.
• Place brown sugar in a large bowl and work out lumps. Add flour and stir together until the flour disappears.
• Add corn syrup and vanilla. Stir until thoroughly until combined.
• Add melted butter. Fold into mixture until it disappears.
• Loosely beat two eggs in a separate bowl and fold into mixture until the eggs disappear.
• Stir in pecans and set aside.
• Prepare brownie batter as instructed on package.
• Remove two frozen pies shells from freezer and divide brownie batter evenly between the two. (Deep dish for fudgy version and regular-size for the brownie version.)
• Spoon pecan pie mixture evenly between the two pie shells.
• Bake fudgy deep dish version for about 40-45 minutes. Place a large sheet of foil across the top of the two pies for the last 10-15 minutes to avoid pie crust from browning too much.
• Bake brownie regular pie shell version for about 35 minutes.
• Remove from oven and cool.

FYI – The fudgy version is really good refrigerated and I liked the brownie version best at room temperature.

PEACH CRUNCH CAKE

THIS MAKES MY MOUTH WATER!! sorry for the caps I got a bit excited!

Peach Crunch Cake

24.5 oz jar of sliced peaches in light syrup
1 package yellow cake mix
1 stick butter (1/2 cup), cut into 16 pieces
1 cup brown sugar
1/2 cup chopped walnuts

Preheat oven to 350 degrees F.
Layer ingredients in a 13 X 9 dish, in order starting with the peaches.
Bake for about 40 minutes.
Serve warm or cold… with or without ice cream.
Enjoy!

MINI CHERRY PIE CHEESECAKES

ingredients:
2 pkg. (8oz.) cream cheese, softened to room temperature
3/4 cup sugar
3 eggs
1 Tbsp vanilla
1 Tbsp lemon juice

Mix.

vanilla wafers
2″ aluminum mini baking cups
Cherry Pie Filling

directions:

1. Place a vanilla wafer in each mini baking cup.
2. Spoon approximately 3 Tbsp of cream cheese mixture over each wafer. Makes about 4 dozen.
3. Bake at 350 for 15-20 minutes. Let cool and top with cherry pie filling. Refrigerate.

enjoy!

BROWNIE REESES PEANUT BUTTER CANDY CUPS

Anything with peanut butter and/or chocolate is a winner with me. This recipe was too good to pass up so, I had to add to my blog! mmmmMMmmm...

Brownie Candy Cups

1 package Duncan Hines Chocolate Lovers Double Fudge Brownie Mix
2 eggs
1/3 cup water
1/4 cup vegetable oil
30 mini Reeses cups unwrapped
1 Box Reynolds 2-inch aluminum foil mini cups for muffins

directions:
1. Preheat oven to 350
2. Place 30 foil liners on baking sheet
3. Combine brownie mix, contents from fudge packet in mix, eggs, water and oil.
4. Stir with spoon until well blended. (about 50 strokes)
5. Fill each liner with 2 tablespoons of batter
6. Bake at 350 for 10 minutes and remove from oven
7. Push 1 Reeses in center of each “brownie cupcake” until even with surface of the batter.
8. Bake 5-7 minutes longer.
9. Cool 5-10 minutes in pan and then move to cooling rack to cool completely

OREO TRUFFLES

Oreo Truffles made with, you guessed it… oreo cookies. They are super easy to make and even easier to eat. They are crushed oreos blended with cream cheese and then covered in white chocolate. - If that doesn't scream Yum,.. idk what does. P.S. you might need a glass of milk! :)

Oreo Truffles

1 package oreo cookies (divided… use cookie including the cream center)
1 8oz. package cream cheese (softened)
white chocolate bark


1. Finely crush 7 cookies in a food processor or place them in a ziploc bag and crush into a fine consistency. Reserve for later.
2. Crush remaining cookies and stir in softened cream cheese. Use the back of a large spoon to help mash the two together.
3. Roll the mixture into 1″ balls and place on wax paper covered cookie sheet.
4. Melt chocolate as directed on the package and then dip balls into chocolate, tap off extra and set aside on wax paper covered cookie sheet to dry. You can sprinkle the tops with the 7 crushed cookies for decoration.
5. Once dry, refrigerate and enjoy!

Makes about 36 truffles.

Notes: It helps to freeze the uncoated balls for a few minutes to keep the mixture from starting to fall apart in the melted chocolate. If this becomes a problem, dip them in the chocolate, let dry and then dip again. They are also good dipped in regular milk chocolate bark. And for an extra twist, use the mint oreo sandwich cookies.

also try it with pretty much any cookie imaginable; here's a recipe that I found for nutter butter cookie truffles!


Nutter Butter Truffles

1 pkg. Nutter Butter cookies (broken… use cookie with the cream center)
1 8oz. package cream cheese (softened)
chocolate bark


1. Finely crush all but 5 cookies in a food processor or place them in a ziploc bag and crush into a fine consistency.
2. Combine with cream cheese. Use the back of a large spoon to help mash the two together.
3. Roll the mixture into 1″ balls and place on wax paper covered cookie sheet.
4. Melt chocolate as directed on the package and then dip balls into chocolate, tap off extra and set aside on wax paper covered cookie sheet to dry.
5. Once dry, refrigerate and enjoy!

Makes about 30 balls.

Recipe amended from Kraft Food & Family Fall 2006.

TRAIL MIX CRUNCH

I didn't know what to call this recipe because so many people have so many different names for it. My best friend's mom used to make this for us on every single occasion, and I was lucky enough to find the recipe amongst a website after some searching. of course you can color the chocolate for the holiday of your choice, or screw the holiday - eat it any time of the year! Its so yummy, and includes one of my favorites; chocolate covered pretzels!

Trail Mix Crunch
1 24 oz. pkg. white bark coating
1 box of corn chex
1 large bag of mini pretzels
1 large jar of salted dry roasted peanuts
1 package of plain M&Ms (you can use holiday varieties at any time of year
to make it holiday themed – Christmas, Easter, Halloween, etc.)
*****for halloween you could also trade out the M&M's and do candy corn or you can just do both!! Sky is the limit with this yummy snack! *The whole key is to ''HAVE FUN''*

Cover a fairly large area of your counter space with wax paper and tape down.
In a very large bowl, combine the chex, pretzels, peanuts and M&Ms. You might have to work in smaller batches if you can’t fit everything in one bowl with room to mix. Dump the peanuts and M&Ms in last so they don’t all sink to the bottom.
In a smaller bowl, melt your bark coating in the microwave in 30 second intervals and stir in between. Don’t let it go for too long at once or it will scald and you will have to toss it out and start over.
When the bark coating is melted, gently pour into the larger bowl and toss with the dry ingredients. You can adjust the amount of coating you use based on your preference. I usually stir a little bit in, toss, stir some more in, toss again, etc. to make sure everything gets a little bark coating on it so it will stick together.
Working quickly, dump the mixture out on your wax paper and spread out in a thin layer to dry. Once it’s dry, break it apart into pieces and store in an airtight container or divide into decorative cello bags to give away.

Note: If you half your mix ingredients and bark coating, it will be a little easier to work with in two batches. Otherwise you will need a really large bowl and workspace to spread out on the counter.

Enjoy!

PEANUT BUTTER FUDGE

Lets talk about holiday goodness right now; Christmas was not the same without a batch of my grandma's home made peanut butter fudge. I can still see it now with all of my family, sitting around the x-mas tree, glass of milk and fudge in hand; later on that night sicker than a dog because i ate half of my grandma's tray...eh. Lets not think about that, but get right into this amazing recipe which is virtually simple to make.

yum yum!!

Peanut Butter Fudge

3 cups sugar
3/4 cup margarine
2/3 cup evaporated milk
1 tsp vanilla
6 oz package semi sweet chocolate pieces
7 oz. jar Marshmallow Creme
1/2 cup peanut butter

1. Combine 1 1/2 cups sugar, 6 tablespoons margarine and 1/3 cup evaporated milk in a medium pot.
2. Bring to full rolling boil, stirring constantly.
3. Reduce heat to medium and continue boiling for 4 minutes, stirring constantly to prevent scorching.
4. Remove from heat and stir in chocolate pieces until melted.
5. Add 1 cup (1/2 jar) marshmallow creme and 1/2 teaspoon vanilla. Beat until well blended.
6. Pour into greased 13 X 9 pan.

Repeat with remaining ingredients substituting peanut butter and spread over chocolate.

Then, cool at room temperature and cut into squares.

GOODIE GOODIE GUMDROPS

Goodie Goodie Gumdrops
4 Tbsp gelatin (that’s about 6 envelopes)
1 cup cold water
1 1/2 cups boiling water
4 cups sugar
1/4 tsp flavored extract like lemon or peppermint
1-2 drops food coloring (I used four colors)
extra sugar for coating
3.75 X 6 inch treat bags

• In a large pot, soften gelatin in cold water for five minutes.
• Stir in boiling water until gelatin dissolves.
• Stir in sugar.
• Bring to a boil over medium-high heat and boil for 25 minutes. Stir constantly.
• Pour mixture into 4 – 3X5 pans.
• Add 1/4 tsp extract and 1-2 drops food color to each pan.
• Stir until thoroughly combined.
• Cover pan and chill overnight in the fridge.
• Cut gelatin mixture into 3/4 inch cubes using a knife dipped in hot water.
• The gelatin may pull, but continue cutting.
• Separate cubes and roll in sugar until coated on all sides.
• Place gumdrops on wax paper and leave at room temperature for two days to crystallize.

Store in an airtight container.
Makes about 8 dozen 3/4 inch gumdrops.
You can also make 2 – 8X8 pans or 1 – 9X12 pan depending on the number of colors you want to make.

Adapted from the book, Celebrating Candy

RASPBERRY-TICKLED CAKE

TA DIE FOR! LOL

ingredients:

1/4 cup granulated sugar
3 tbs. raspberry liqueur
2 1/2 cups heavy cream, divided
6 Tbs. confectioner sugar
1/2 tsp. almond extract
1/2 cup (4 oz.) mascarpone cheese
2 boxes (9 oz. each) chocolate wafers
1/2 pint fresh raspberries

directions:

1. In small saucepan over medium-high heat, bring granulated sugar and 1 cup water to a simmer. Cook 30 seconds more, or until sugar is dissolved. Remove from heat. Stir in raspberry liqueur. let cool.

2. In bowl of electric mixer on medium speed, beat 2 cups of heavy cream, confectioners' sugar and almond extract for approx. 3 minutes, or until very soft peaks form. In separate bowl, gently whisk together mascarpone cheese and remaining heavy cream until smooth. Fold mascapone-cream mixture into whipped cream.

3. Brush each chocolate wafer with liqueur mixture and arrange 8 cookies in an 8'' circle on serving platter. Top with 1 cup of the cream mixture. Repeat with remaining wafers, liqueur mixture and cream mixture, alternating layers. Chill 4 hours, or overnight. Garnish with chocolate curls and cookie crumbs, if desired.

YUMMY YUMMY *MOCKTAILS*

I love 'mocktails' they are just as good with less calories and less alcoholic intake. Each of these recipes includes 2 servings; and because we can't have everything be fattening on this site, these drinks are actually really good for you too!! :)

Cheers to the *mocktail*!!




PINEAPPLE PARADISE
** Bonus! Banana's pectin curbs your cravings for something sweet!

ingrediants:
1 1/2 cup diced fresh pineapple
1/2 cup sliced bananas
1/2 cup ice
3/4 cup chilled pear juice
3/4 cup chilled pineapple juice

Directions:

Throw all ingrediants in blender, blend until smooth. Approx 30 seconds.



WATERMELON WAVE
** Bonus! The vitamin B6 in watermelon boosts your energy level.

ingrediants:

2 cups diced seedless watermelon
1/2 cup diced mango
1 cup chilled coconut juice
3/4 cup ice

Directions:

Throw all ingrediants in blender, blend until smooth. Approx 30 seconds.




PAPAYA SUNRISE
** Bonus! Peaches' carotenoids prevent skin aging! <-- eat more peaches!!

ingrediants:

1 1/2 cups diced papaya
1 1/2 cups chilled peach nectar
1/2 cup ice
1/2 fresh orange juice

Directions:

Throw all ingrediants in blender, blend until smooth. Approx 30 seconds.

PEACHY KEEN LAYER CAKE

This cake is a layered tropical bliss of yummy goodness. Perfect for a party, warm summer day, get together or just something to enjoy. Easy to make, fool proof everytime. :)

ingrediants:
1 pkg. butter golden cake mix
1 can (8 oz.) crushed pineapple
1 cup pinapple preserves, melted and strained
2 pkg. french vanilla or white chocolate mousse mix
3 cups of sliced peaches
3 cups raspberries
Sugar crystals

Directions:

1. Heat oven to 350 degrees. Grease three 9" cake pans. Prepare cake mix according to package directions, adding crushed pineapple. Divide batter evenly among pans. Bake 25 minutes, or until done. Let cool 10 minutes, then remove from pans; let cool completely.

2. Coat tops and sides of cake layers with preserves. press sugar crystals onto sides of layers, if desired. In bowl, prepare mousse mixes according to package directions, reducing milk to 1 1/3 cups. Spoon mousse into pastry bag fitted with star tip.

3. Place 1 cake layer on platter. Pipe 1/3 mousse onto cake. Top with 1 cup fresh fruit. Repeat layering once. Top with remaining cake layer, mousse and fruit. Garnish with whipped cream, if desired.

BERRIES 'N' CREAM ICE-CREAM BUNDT

Bundt pans are used for more now days than just flour cakes! This amazing Ice Cream bundt is not a quick dessert but its refreshing, healthy, and looks insanely yummy.

ingrediants:
2 pints raspberry sorbet, softened
2 pints premium quality vanilla ice cream, softened
2 pints orange sorbet, softened
1/2 cup unsalted butter
1/2 cup vegetable oil
1 pkg. 60% cocoa semisweet chocolate chips
pinch of salt

directions:

1. Line 12-cup Bundt pan with enough plastic wrap to hang over sides. Layer raspberry sorbet, vanilla ice cream, and orange sorbet in prepared pan, freezing 30 minutes after each layer. Cover with plastic wrap; freeze 4 hrs., or overnight until firm.

2. In saucepan over low heat, cook butter and oil for 3 minutes, or until butter is melted. Remove from heat. Add Chocolate chips and salt. Stir until smooth. Let Chocolate mixture cool 10 minutes, or unitl at room temperature. Transfer to Liquid measuring cup.

3. Unwrap cake and invert onto cooling rack set in a jelly roll pan (dip pan in warm water for 3 seconds to loosen, if nececcary); remove plastic. Pour chocolate mixture evenly over the cake to coat.  Freeze 30 minutes. Transfer cake to platter. Garnish with raspberries and orange segments, if desired.

FRESH FRUIT TART

This has got to be my girls' favorite dessert. When we go to the grocery store, there are times she begs for it. :) No more store bought tarts for us!
Thank you Paula Deen! <3

Ingredients

Crust:

• 1/2 cup confectioners' sugar
• 1 1/2 cups all-purpose flour
• 1 1/2 sticks unsalted butter, softened and sliced

Filling:

• 1 (8-ounce) package cream cheese, softened
• 1/2 cup granulated sugar
• 1 teaspoon vanilla extract

Topping:

• Fresh strawberries, kiwi slices, blueberries, raspberries

Glaze:

• 1 (6-ounce) can frozen limeade concentrate, thawed
• 1 tablespoon cornstarch
• 1 tablespoon fresh lime juice
• 1/4 cup granulated sugar
• Whipped cream, for garnish

Directions

Preheat the oven to 350 degrees F.

For the crust: In a food processor, combine the confectioners' sugar, flour, and butter, and process until the mixture forms a ball. With your fingers, press the dough into a 12-inch tart pan with a removable bottom, taking care to push the crust into the indentations in the sides. Pat until the crust is even. Bake for 10 to 12 minutes, until very lightly browned. Set aside to cool.

For the filling and topping: Beat the cream cheese, sugar, and vanilla together until smooth. Spread over the cooled crust. Cut the strawberries into 1/4-inch slices and arrange around the edge of the crust. For the next circle, use kiwi slices. Add another circle of strawberries, filling in any spaces with blueberries. Cluster the raspberries in the center of the tart.

For the glaze: Combine the limeade, cornstarch, lime juice, and sugar in a small saucepan and cook over medium heat until clear and thick, about 2 minutes. Let cool. With a pastry brush, glaze the entire tart. You will not use all of the glaze.

Keep the tart in the refrigerator. Remove about 15 minutes before serving. Slice into 8 wedges and serve with a dollop of whipped cream

CHOCOLATE CANNOLI

MMMMM, Cannoli's scream Italian to me! They are incredibly delicious!

ingredients

• 2 cups ricotta cheese
• 1/4 cup granulated sugar
• 4 teaspoons unsweetened cocoa powder
• 1 teaspoon vanilla
• 1/4 cup miniature semisweet chocolate pieces
• 12 purchased cannoli cones
• Powdered sugar

directions

1. For filling, combine ricotta cheese, granulated sugar, cocoa powder, and vanilla in a medium bowl. Stir or beat until smooth. Fold in chocolate pieces. Cover and chill.
2. Spoon filling into a pastry bag fitted with a large tip. Pipe filling into cones. Sift powdered sugar over cones. Chill up to 1 hour. Makes 12 servings.



CHOCOLATE CREAM ICING

Simple icing, everybody loves chocolate - you can't go wrong with it! :)

ingredients

• 1/2 cup whipping cream
• 1 cup bittersweet or semisweet chocolate pieces

directions

In small saucepan bring whipping cream just to boiling over medium-high heat. Remove from heat. Pour over chocolate pieces in a medium bowl (do not stir). Let stand 5 minutes. Stir until smooth. Cool 15 minutes. Makes 1-1/4 cups.

CREAM PUFFS

Probably one of my favorite simple desserts; easy to make-lovely to eat with ice cream instead of the whipped cream! I drizzled chocolate syrup on top instead of powdered sugar but i guess you could go full monte on these puffs and do the works, with ice cream, whipped cream, powdered sugar, chocolate syrup and a cherry on top! :D

Ingredients

For the pate a choux pastry:

• 1 cup water
• 8 tablespoons (1 stick) unsalted butter
• 1/2 teaspoon salt
• 1 1/2 teaspoons granulated sugar
• 1 cup all-purpose flour
• 3 to 4 eggs, plus 1 egg for egg wash

For the filling:

• 2 cups heavy cream
• 2 tablespoons sugar
• 1/4 teaspoon vanilla

Directions

To make the cream puffs: Preheat the oven to 425 degrees F. In a large saucepan, bring the water, butter, salt, and granulated sugar to a rolling boil over medium-high heat. When it boils, immediately take the pan off the heat. Stirring with a wooden spoon, add all the flour at once and stir hard until all the flour is incorporated, 30 to 60 seconds. Return the pan to the heat and cook, stirring, 30 seconds to evaporate some of the moisture.

Scrape the mixture into a mixer fitted with a paddle attachment. Mix at medium speed. With the mixer running, and working 1 egg at a time, add 3 of the eggs, stopping after each addition to scrape down the sides of the bowl. Mix until the dough is smooth and glossy and the eggs are completely incorporated. The dough should be thick, but should fall slowly and steadily from the beaters when you lift them out of the bowl. If the dough is still clinging to the beaters, add the remaining egg and mix until incorporated.

Using a pastry bag fitted with a large plain tip, pipe the dough onto the baking sheet, in 2-inch diameter rounds or balls. Whisk the remaining egg with 1 1/2 teaspoons water. Brush the surface of the rounds with the egg wash to knock down the points (you may not use all the egg wash). Bake 15 minutes, then reduce the heat to 375 degrees F and bake until puffed up, and light golden brown, about 20 minutes more. Try not to open the oven door too often during the baking. Let cool on the baking sheet.

To fill the cream puffs, place a pastry tip on your finger and poke a whole in the bottom of each puff. Whip the cream with the sugar and vanilla until stiff. Pipe whipped cream into each cream puff and chill until ready to serve, no more than 4 hours.

Notes about the recipe: The moisture in the eggs turns to steam and puffs the batter to try to release itself. You can fill them with anything.

LEMON BARS

Nothing screams summer to me quite like lemon. That Citrus burst of flavors in your mouth creates a cool and refreshing quinch to any hot day! Lemon bars are one of my favorite summer time treats, not too heavy, and not too light. You could also use this recipe to make Lime bars, just swap out the Lemon.

Lemon Bars

Crust:
1 cup butter
1 3/4 cup flour
2/3 cup confectioner’s sugar (plus more for dusting)

Topping:
1 1/2 cup plain sugar
1/4 cup flour
1 tsp baking powder
4 eggs, slightly beaten
1/2 cup lemon juice
Preheat oven to 350 degrees
Grease and flour a 9 X 13 pan


To make crust:

• In a medium bowl, whisk together flour and confectioner’s sugar
• Cut in butter until combined and crumbly.
• Press mixture into bottom of pan.
• Bake for 20 minutes or until golden.

To make topping:

• While crust is baking, prepare topping.
• In a larger bowl, add sugar, flour, and baking powder.
• Then add slightly beaten eggs and lemon juice.
• Mix well and pour on top of warm baked crust.
• Bake for 20-25 minutes.
• When cool, dust with confectioner’s sugar and refrigerate.
• Cut into bars and enjoy them cold!

CAKE POPS

You know the new fad, Cupcake Pops. Starbucks started selling them as a compliment to their coffee. I found a recipe online on how to make them! :)

Enjoy!

Yield Makes about 50

Ingredients

• 9-by-13-inch Chocolate Cake for Cupcake Pops
• 2 cups Cream Cheese Buttercream Frosting
• 1 package chocolate coating bark
• 1 package white coating bark or pink candy melts
• Sprinkles, for garnish
• Candy-coated chocolates, such as M&M's, for garnish

Directions

1. Line a baking sheet with parchment paper; set aside. Trim about 1/2 inch from the perimeter of the cake. Working in batches, crumble cake into the bowl of a food processor; process until fine crumbs form. Transfer to a large bowl and add frosting; blend together using the back of a spoon, until well combined, 5 to 10 minutes.
2. Roll mixture into 1 1/4- to 1 1/2-inch balls; transfer to prepared baking sheet. Cover with parchment-paper-lined aluminum foil. Transfer to refrigerator until chilled, about 2 hours or to a freezer for about 10 minutes.
3. Begin to shape balls into cupcakes by rolling balls first into logs. Fit logs into a 1 1/4-by-3/4-inch flower-shaped cookie cutter. Push cake mixture into the cutter halfway so that some of the cake mixture extends beyond the top of the cutter. Shape extended cake mixture into a cupcake-shaped top. Push cake from cutter to remove. Transfer to a parchment paper-lined baking sheet. Transfer to freezer until chilled, 5 to 10 minutes.
4. Meanwhile, melt chocolate in heatproof bowl set over (but not touching) simmering water. Line another baking sheet with parchment paper; set aside. Remove cupcakes from freezer and dip the bottom of each cupcake into the chocolate; transfer, bottom-side up, to prepared baking sheet. To make lollipops, insert a lollipop stick into the bottom of each cupcake. Let chocolate set, 15 to 20 minutes.
5. Melt white chocolate or pink candy melts in heatproof bowl set over (but not touching) simmering water. Dip the tops of the cupcakes into the chocolate and place right-side up on prepared baking sheet or stick lollipop sticks into a Styrofoam square. Place a candy-coated chocolate in the center of each and top with sprinkles. Let dry completely.

SWEET POTATO CHEESECAKE IN A GINGERSNAP CRUST

I need to find a guinee pig for this one! :)

ingredients

• For Crust:
• 2 cups gingersnap cookie crumbs (about 30 cookies)
• 6 Tbsp. butter, melted
• For Filling:
• 3 8-ounce packages cream cheese, softened
• 1/2 cup butter, softened
• 1-1/3 cups sugar
• 1 cup cooked or canned sweet potatoes, mashed
• 3/4 tsp. ground nutmeg
• 3/4 tsp. ground cinnamon
• 3 Tbsp. bourbon
• 1 tsp. vanilla
• 4 eggs
• For Topping:
• 1-1/2 cups dairy sour cream
• 2 Tbsp. sugar
• 1-1/2 Tbsp. bourbon
• Additional gingersnap cookie crumbs (optional)

directions

1. For crust, in a medium bowl stir together the crust ingredients. Press crumb mixture into bottom and 1 inch up sides of buttered 10-1/2-inch springform pan. Bake in a 350 degree F oven for 8 to 10 minutes just until color starts to deepen. Remove from oven and set aside.
2. For filling, in a large mixing bowl combine cream cheese and butter; beat with an electric mixer on medium speed until smooth. Beat in sugar, scraping sides of bowl occasionally. Add mashed sweet potatoes, nutmeg, and cinnamon; beat to combine. Add bourbon and vanilla. Mix until thoroughly combined and smooth. Add eggs, one a t a time, mixing just until combined after each addition.
3. Pour filling into prepared crust. Bake in a 350 degree F oven for 20 minutes. Reduce oven temperature to 300 degree F; continue baking for 35 minutes more. Reduce oven temperature again to 250 degrees F, continue baking for 20 to 30 minutes more or until cheesecake is set around the edge and barely jiggles at the center. Remove cheesecake from the oven. Increase oven temperature to 350 degree F.
4. Meanwhile, for topping, whisk together the sour cream, sugar, and bourbon. Carefully spread topping evenly over cheesecake. Bake for 5 minutes more to just set the topping. Remove from oven and let cool for 5 minutes. Run a thin-bladed knife around the edge of the pan and let cool completely. Cover and chill for several hours. Remove cheesecake from pan. If desired, sprinkle with additional gingersnap crumbs. Makes 16 servings.
5. Make-Ahead Tip: Prepare cheesecake as directed and refrigerate, tightly wrapped in plastic wrap, for up to 48 hours.

FORTUNE COOKIES

Fortune cookies. Most people love them, you get the cookie - crack it open, super excited to see the message inside, okay - or maybe, thats just me :) However, creating your own fortune cookies is simple, but most importantly you can put your own messages inside too! **takes away the risk of getting the same fortune as your partner. Can you believe tho, that these Vanilla tasting cookies have only been around since 1995? Pretty young to be a Chinese food staple!
recipe for basic fortune cooke and instructions to make fortune cookies courtesy of foodnetwork.com

Ingredients

• 2 egg whites, room temperature
• 6 tablespoons butter
• 1/4 cup sugar
• 1/2 cup flour, sifted
• 1/4 teaspoons vanilla extract

Directions

Cut a stencil out of a plastic coffee can lid in the shape of a 3-inch disk. Whip the egg whites until stiff and chill. In a mixer, cream the butter, then add the sugar and continue mixing. Add the flour and blend in, then add the vanilla and blend again. Add the chilled egg whites and mix on low until well incorporated and the batter is smooth. With a small offset spatula, spread batter through the stencil so it is a circle onto a silpat or parchment paper, about 6 per cookie sheet. Bake in a preheated 350-degree oven until light golden brown, 7 to 8 minutes. Quickly remove the pan from the oven and one at time place a fortune across the center with a bit hanging out. Fold cookie circle in thirds over fortune with flaps only slightly overlapping each other. Turn over and bring opposing sides together and pinch. Let cool.

**If you want different colored fortune cookies add a couple drops of food coloring.

**If you want flavored fortune cookies substitute the 1/4 teaspoon of vanilla extract for lemon, orange, peppermint, almond or any other extact you have on hand.

You can make wafer sticks the same way too. Instead of the folding technique roll the cookies while they are pliable around something round, like a dowel rod. Once cool fill a pastery bag with a filling of your choice, and pipe inside the stick.

Enjoy!

GOOD OL' FASHION CHOCOLATE CHIP COOKIES

Seriously, I don't think that there is a way that you could ever go wrong with these bad boys! :) Chocolate chip cookies have been around since 1930. They were invented by accident!! The inventor of the 'Chocolate Chip Cookie', Ruth Wakefield, was mixing a batch of cookies for her roadside inn guests when she discovered that she was out of baker's chocolate. She substituted broken pieces of Nestle's semi-sweet chocolate, expecting it to melt and absorb into the dough to create chocolate cookies. That didn't happen, but the surprising result helped to make Ruth Wakefield one of the 20th century's most famous women inventors. When she removed the pan from the oven, Wakefield realized that she had accidentally invented "chocolate chip cookies."

At the time, she called her creations "Toll House Crunch Cookies." They became extremely popular locally, and the recipe was soon published in a Boston newspaper. As the popularity of the Toll House Crunch Cookie increased, the sales of Nestle's semi-sweet chocolate bars also spiked. Andrew Nestle and Ruth Wakefield decided to come up with an agreement. Nestle would print the Toll House Cookie recipe on its package, and Wakefield would be given a lifetime supply of Nestle chocolate. Due to this unexpected discovery by a famous woman inventor, the chocolate chip cookie became the most popular variety of cookie in America, a distinction it still holds to this day.

This recipe is so EASY, and so much fun to do with your little ones! Enjoy! :)
courtesy of foodnetwork.com

Ingredients

• 1/2 cup (1 stick) unsalted butter
• 3/4 cup packed dark brown sugar
• 3/4 cup sugar
• 2 large eggs
• 1 teaspoon pure vanilla extract
• 1 (12-ounce) bag semisweet chocolate chips, or chunks
• 2 1/4 cups all-purpose flour
• 3/4 teaspoon baking soda
• 1 teaspoon fine salt

Directions

Evenly position 2 racks in the middle of the oven and preheat to 375 degrees F. (on convection setting if you have it.) Line 2 baking sheets with parchment paper or silicone sheets. (If you only have 1 baking sheet, let it cool completely between batches.)

Put the butter in a microwave safe bowl, cover and microwave on medium power until melted. (Alternatively melt in a small saucepan.) Cool slightly. Whisk the sugars, eggs, butter and vanilla in a large bowl until smooth.

Whisk the flour, baking soda and salt in another bowl. Stir the dry ingredients into the wet ingredients with a wooden spoon; take care not to over mix. Stir in the chocolate chips or chunks.

Scoop heaping tablespoons of the dough onto the prepared pans. Wet hands slightly and roll the dough into balls. Space the cookies about 2-inches apart on the pans. Bake, until golden, but still soft in the center, 12 to 16 minutes, depending on how chewy or crunchy you like your cookies. Transfer hot cookies with a spatula to a rack to cool. Serve.

Store cookies in a tightly sealed container for up to 5 days.



SINFUL SIMPLE TRUFFLES

So, for Valentine's day, I made homemade truffles for my Valentine.

Recipe as follows:

Ingredients

• 1 (8 ounce) package cream cheese, softened
• 3 cups confectioners' sugar, sifted
• 3 cups semisweet chocolate chips, melted
• 1 1/2 teaspoons vanilla

Directions

1. In a large bowl, beat cream cheese until smooth. Gradually beat in confectioners' sugar until well blended. Stir in melted chocolate and vanilla until no streaks remain. Refrigerate for about 1 hour. Shape into 1 inch balls.

Roll truffles in ground walnuts (or any ground nuts), cocoa, coconut, confectioners' sugar, candy sprinkles, etc.

To flavor truffles with liqueurs or other flavorings, omit vanilla. Divide truffle mixture into thirds. Add 1 tablespoon liqueur (almond, coffee, orange) to each mixture; mix well.

LEMON BUTTER CREAM FROSTING

So, last night we decided to make strawberry cupcakes. What better to compliment strawberry than Lemon! My lemon butter cream frosting was not only a compliment to the strawberry cupcakes, but also a refreshing staple to the cupcake. Recipe as follows.

2 sticks of butter (salted, unsalted, whatever is in the fridge)
2 1/2 cups of confectioner sugar
1 tablespoon milk
Zest of 1 whole lemon
Juice of 1 whole lemon ( preferably the one you zested)

Before you can begin to make your icing I would recommend infusing the butter with the lemon. Take the 2 sticks of butter and place them in a sauce pan. When the butter is melted, zest the lemon into the melted butter. Let butter simmer for about 5 minutes. Slice the lemon and squeeze juice into butter and zest mixture. let it simmer for about 3 minutes. Take off of heat and place in the fridge; about 2 to 3 hrs - to speed up this process you can put it in the freezer. When your butter is solid again, place in a mixing bowl. Beat until butter is creamy, then add 1 tablespoon of milk and 1/2 cup of confectioner sugar. To make messes minimal do confectioner sugar in quantities of  1/2 cups at a time until incorporated. *** note you can add more confectioner sugar for a stiffer icing, and for a thinner icing add milk 1 tablespoon at a time.*** Once mixed you can use the icing on your cooled cupcakes right away, or you can place in the fridge for a later use. MmmMmm, Lemon! :)

NEW TO THE BLOGGING WORLD!

Yep, thats right! I'm new to the blogging world! I know alot of places that are dedicated to cooking, desserts, sweet treats etc - however Im going to try to make mine just a little bit different. I love baking, creating new desserts, trying to mock chocolates like Almond Roca! So, I encourage you to subscribe to my page - going to try to get this ball rolling! :) Thanks for the visit!!