Chocolate Raspberry Pound Cake

1 C. seedless black raspberry preserves, divided
2. C. flour
1 1/2 C. granulated sugar
3/4 C. cocoa
1 1/2 tsp. baking soda
1 tsp. salt
2/3 C. butter or margarine softened
1 16 oz. container sour cream
2 eggs
1 tsp. vanilla extract
powdered sugar

Raspberry cream (recipe follows):
1 10 oz. pkg. frozen red raspberries in light syrup.
8 oz. pkg. whipped topping, thawed.
2 Tbsp. raspberry liqueur, if desired

Blend raspberries in food processor or blender. Strain into medium bowl; discard seeds. Blend with whipped topping. Stir in raspberry flavored liqueur.



Heat oven to 350. Grease and flour 12 C. fluted tube pan.

Place 3/4 C. raspberry preserves in small microwave-safe bowl. Microwave 30-45 seconds or until melted; cool. Stir together flour, granulated sugar, cocoa, baking soda and salt in large bowl. Add butter, sour cream, eggs, vanilla and melted preserves. beat on medium speed of electric mixer 3-4 minutes until well blended. Pour batter into prepared pan.

Bake 50-60 minutes or until wooden pick inserted in center comes out clean. Cool 10 minutes; remove from pan to wire rack.

Place remaining 1/4 C. preserves in small microwave-safe bowl. Microwave until melted. brush over warm cake. Cool completely.

At serving time, sprinkle powdered sugar over top. Serve with raspberry cream.

Pear & Cream Cheese Tart

This comes from Flower Patch Farm Girl. Yes you should make it. Yes it's easy and yes it tastes gourmet. AND...it has fruit in it so it's totally healthy!
 1 stick of butter, softened
1 cup sugar, divided
1 cup flour
1 pkg (8 0z) cream cheese, softened
1 egg
1/2 tsp vanilla
1/2 tsp cinnamon
1/4 tsp ground nutmeg
3 thinly sliced pears, peeled

Preheat oven to 425.
Beat butter and 1/3 cup sugar until light and fluffy. (I do this in my Kitchenaid mixer.)
Add flour, mix well.
Spread firmly onto bottom and up the sides of a springform pan (I push it about 3/4 of an inch up the sides of a 10-inch pan. A 9 inch pan is a more standard size, so you could push up about an inch.)

Beat cream cheese and 1/3 cup sugar in same bowl.
Add egg and vanilla, mix well.
Spread evenly over crust.

Combine remaining 1/3 cup sugar with cinnamon and nutmeg.
Toss sliced pears with sugar mixture until covered.
Arrange pears in concentric circles on top of cream cheese filling, starting with the outside and working in.
Eat any left-over cinnamon sugar pears.
(Do not share.)

Bake 10 minutes then reduce to 375 and bake 25 minutes or until golden brown at edges and the middle is set.
Cool on wire rack.
Remove outside of springform pan.
Refrigerate tart for a few hours until cool and well set.

Devil's upside down cheese (or is it flan?) cake

I'm well aware that a half eaten cake is just not that beautiful, but I've come to accept that I'll never get a picture before we consume, so this is what I've got. 

This bad boy comes from www.everydayfoodstorage.NET. I saw it on TV a while ago, pinned it and forgot about it. I rediscovered it yesterday and had to make it. I love that it can be made with food storage items. I didn't love that it took 2.5 hours to make. However, it was still simple and well worth the time. My family raved about it!

Ingredients:

• box chocolate devil's food cake mix
• water (amount per cake mix)
• oil (amount per cake mix) or bean puree (in the same amount as the oil-to learn how to use the bean puree for oil click HERE)
• eggs (amount per cake mix) or 1 T dry egg powder + 2 T water for each egg
• 1 (11 oz.) jar caramel sundae topping
• 1 (14 oz.) can sweetened condensed milk*
• 1 (12 oz.) can evaporated milk*
• 1/2 c.. fresh milk*
• 1 (8 oz.) package cream cheese
• 1 t. vanilla
• 5 eggs (powdered eggs can be used but it will change the texture a little-use a heaving 1/2 c. egg powder + 1/2 c. water
• Or omit the sweetened condensed milk, evaporated milk and fresh milk and use:
• 1 2/3 c. water
• 1 c. sugar
• 1 2/3 c. dry non-instant powdered milk or 3 1/3 c. dry instant powdered milk
• 1 T butter

Method:

Heat oven to 350 degrees. Spray a large 12-cup Bundt pan with nonstick coating. Pour caramel into prepared pan. Prepare cake mix according to package directions and pour cake batter into the Bundt pan over the caramel topping.

To make the flan: Pour condensed, evaporated and fresh milks into a blender with the cream cheese, vanilla and eggs. (If using powdered milk, just add all ingredients to the blender.) Mix well.

Pour flan mixture very slowly over the cake batter. (You will see pieces of cake batter floating to the top-this is normal). Spray a piece of aluminum foil with non-stick spray and cover the pan TIGHTLY with aluminum foil. (This step is VERY important.)

Set the Bundt pan into a large pan and set on the oven rack and slide into the oven. Carefully pour hot water into the larger pan to a depth of 2 inches (The Bundt pan will be sitting in two inches of water).

Bake for 2 hours (Yes, I mean it TWO hours-don't worry, nothing will burn, I promise!). After the two hours, remove cake from water and allow to cool for 15 minutes. Peel off the aluminum foil. Invert cake onto a large plat with rim (or you'll have a caramel mess everywhere). Cool completely then refrigerate. Refrigerate leftovers.

NOTE: Even though the flan is poured on top of the cake batter, it will sink to the bottom of the pan.

Coconut Cupcakes

1 box white cake mix
1 can coconut milk
4 egg whites

Frosting:
8 oz. cream cheese
1 cube butter
3-31/2 c. powdered sugar
1 tsp. coconut extract

Combine cake mix, coconut milk and egg whites then mix as the box directs (no oil or water). Bake 18-20 minutes, according to box directions

Mix frosting until smooth. Smother cupcakes, then dip them in shredded, sweetened coconut to make them extra pretty.

Chocolate Chip Cookies Basic Recipe

Thanks to my daughter learning how to make these, my recipe card needs to be thrown away, so I guess it's time to put the recipe here...

1 C. Shortening
1 C. Sugar
1/2 C Brown Sugar
2 Eggs
1 tsp. vanilla
2 1/4 C. Flour
1 tsp. Soda
1 tsp. Salt
12 oz. Chocolate Chips

Mix shortening, sugars and vanilla. And eggs and beat. (You can throw in some peanut butter here too if you like, maybe  1/4-1/3 C.) Combine soda, salt and flour. Mix in. Fold in chocolate chips (and coconut if you're my husband)

Drop onto ungreased cookie sheet.

Bake at 375 about 10-11 min.

Blueberry Ice Cream Pie

Almond-Brown Sugar Crust
1 1/2 cups slivered almonds
2 tablespoons packed light brown sugar
1/2 teaspoon kosher salt
3 tablespoons unsalted butter, melted

Blueberry Sauce
3 cups blueberries, rinsed, well drained, and carefully picked over for damaged berries
1/3 cup granulated sugar
1 teaspoon cornstarch
1/4 teaspoon kosher salt
1 teaspoon grated lemon zest
2 teaspoons freshly squeezed lemon juice
A few gratings of nutmeg (about 1/8 tsp.)
1 tablespoon water

Assemble and Serve
1 homemade or purchased vanilla ice cream
3/4 cup of the Blueberry Sauce, chilled
1/2 cup creme fraiche or sour cream
1/2 cup heavy cream
1 tablespoon sugar
2 cups fresh blueberries, rinsed, picked over, and well dried on paper towel-lined baking sheets
Remaining Blueberry Sauce, heated

Preheat oven to 350 degrees F. In bowl of food processor fitted with a steel blade combine almonds, brown sugar, and salt. Pulse until coarsely ground. Stir in melted butter. Turn into 9-inch pie plate. With fingers press onto bottom and sides to form a firm, even layer.

2. Bake 8 to 12 minutes until lightly golden. "Don't overbrown or the crust will have an overpowering flavor," Scott says. Allow to completely cool on a rack. Transfer to freezer until ready to use (may be made up to a week in advance and frozen, tightly wrapped).

3. In large, wide, nonreactive skillet combine blueberries, sugar, cornstarch, and salt, stirring well with a spoon to distribute the sugar and cornstarch. Add zest, lemon juice, water, and a few gratings of fresh nutmeg; stir again to blend.

4. Cook and stir over medium heat until blueberries begin to pop, give off juice, and come to a full simmer. Simmer, stirring gently for 1 additional minute until sauce is lightly thickened and cornstarch is well cooked.

5. Set aside to cool; refrigerate sauce until completely chilled before proceeding. "Otherwise you'll wind up with a blueberry milk shake," Scott says.

6. Transfer ice cream to a mixing bowl and let stand in the refrigerator 30 minutes or until just softened.



7. Spoon half into prepared crust. Spread in even layer and top with the chilled blueberry sauce. Spoon on remaining ice cream and spread to edges.

8. Cover surface of ice cream with plastic wrap and freeze at least 8 hours or overnight until firmly set.

9.To serve: In chilled mixing bowl, whisk creme fraiche, heavy cream, and sugar until just thickened to spreading consistency. Do not overbeat. "It is very easy to go from smooth to grainy," Scott says. Spread cream mixture over pie; top with blueberries. Serve with heated sauce on the side. Makes 10 servings.

Cinnamon Marshmallow Popcorn

3 Bags popped popcorn (I mix 2 bags of microwave with one bag's worth of air popped, but whatever. You definitely want the buttery, salty taste of the microwave popcorn in there, though)
4 C Mini Marshmallows
1 Bag Cinnamon Bears (cut into pieces)
2 Cubes Butter
1 1/3 C. Sugar
1/2 c Karo Syrup
1 tsp. vanilla
3 drops red food coloring

I find the easiest way to make any gooey popcorn is in a large brown grocery bag. For this recipe, toss a bag of popped popcorn in, then add 1/3 of the marshmallows and 1/3 of the cinnamon bears. Then make two more layers of the same. When the sauce is done, you just pour it on top, close the bag and shake it up. It's also lots easier to stir with a spoon this way, if shaking doesn't get it done.

OR, you could do it the standard way....

Line 3 cookie sheets with parchment paper. Divide the popcorn on the cookie sheets. Add about 1 1/3 C. mini marshmallows onto each sheet. Add the cut up cinnamon bears to the popcorn and marshmallows..


Moving on now...
In saucepan combine butter, corn syrup and sugar. Heat to boil on medium heat, stirring continuously. Turn heat to low and simmer 5 minutes. Add vanilla and food coloring to sugar mixture.

Pour the hot sugar mixture over the popcorn. Carefully stir. The heat will melt the marshmallows and make everything gooey and delicious.

Eat, but try to share some with other people, or you are sure to get cavities within the week.

Mint Ice Cream Brownie Squares

This dessert is basically four desserts combined into one. Obviously you can't go wrong with that!

Recipe by OurBestBites.com

Ingredients
1 box brownie mix, baked in 9×13 inch pan (check sizes on back of box)
1 1/2 quart mint chip ice cream
1 cup dark or semisweet chocolate chips
1/2 cup cream (heavy or regular)
1/4-1/2 teaspoon McCormick pure peppermint extract
15-20 oreo cookies
1 8-ounce container whipped topping
optional: McCormick green food coloring, shaved or curled chocolate or sprinkles

Instructions
Line a 9×13 inch pan with foil and let foil extend at least 1 inch over edges of pan. Bake brownies according to package instructions. Cool completely and place in freezer to chill. Soften ice cream until you can easily stir it with a spoon. Gently spread in an even layer over brownies. Place pan in freezer to chill. Place chocolate chips in a bowl. Heat cream in microwave until hot and bubbly. Pour over chocolate and cover bowl with plastic wrap. Let sit 5 minutes and then whisk until smooth. Whisk in peppermint extract and let chocolate mixture cool to close to room temperature. Drizzle in an even layer over ice cream layer in pan. Sprinkle crushed cookies evenly over chocolate and lightly press in with your hands. Top with whipped topping and spread out into an even layer. If desired, sprinkle shaved or curled chocolate, or sprinkles on top. Freeze at least several hours (and up to several days, covered), until firm. When ready to serve, let sit at room temperature for about 10-15 minutes to soften. Remove dessert from pan using foil and then cut into squares.

Cupcake Version: If desired, bake 1-2 tablespoons brownie batter in cupcake liners. Once cooled and chilled, layer remaining ingredients on top. Pipe on whipped topping (color with food coloring first, if desired) and freeze until firm.

Cinnamon Rolls

I always get rave reviews on this one, so I thought I'd share it. The dough also makes awesome dinner rolls, but I figure as long as you've gone to the work of making it, you may as well make a dessert out of it!

1 T. yeast
1 1/2 C. warm water
2/3 C. sugar
1 1/2 tsp. salt
2/3 C. shortening
2 eggs
1 C. warm mashed potatoes (I prepare a cup of instant potatoes and use that)
7-7 1/2 C. flour

3/4 C. butter (at room temp.)
cinnamon
brown sugar
pecans (optional)
1 1/2 C. powdered sugar
4 oz. cream cheese, sometimes I take it up to 6 oz. (at room temp.)
1/2 tsp. vanilla
1/2 tsp. salt

Dissolve yeast in the warm water. Stir in sugar, salt, shortening, eggs, potatoes, and 4 C. of flour. Mix until smooth. Add enough remaining flour to make a soft dough. Knead for about 5 minutes in an electric mixer. Place in greased bowl, turn to coat dough lightly in oil. Cover with plastic wrap and let rise.

When dough is double in size (1-2 hours), punch down and roll out to about size of large cookie sheet. Melt 1/4 C. margarine and brush onto dough. Sprinkle with cinnamon, brown sugar and pecans. As far as amounts go, I don't measure so I have no idea. Put it on thick though, then add a little more.

Roll up and slice into 1-2" thick rolls. Place on greased cookie sheet and let rise until edges of rolls are all pressing up against each other. (This usually makes 18-24 rolls for me)

Bake at 400 for about 20 minutes. You want them to look brown on top or they'll end up doughy in the middle.

After rolls get out, mix 1/2 C. butter, powdered sugar, cream cheese, vanilla and 1/2 tsp. salt until smooth. Spread on warm (not hot) cinnamon rolls.

Chocolate Cake in a Mug/Afternoon Lifesaver

This is my favorite new discovery. When you've got to take care of that afternoon craving, but you don't want to make a whole cake or leave evidence behind, this is the perfect solution.


1 coffee mug


1/4 C. flour (plain, not self-rising)
1/3 C. sugar
2 TBS. cocoa
1/4 tsp. salt
1 egg
3 TBS. milk
3 TBS. oil
small splash of vanilla
3 TBS. chocolate chips (optional)

Mix the dry ingredients in the mug. Add the remaining ingredients and stir well. I know it looks like there's no way they'll fit, but just trust me on this one.

Microwave for 2 min. 45 seconds. You can eat it straight out of the mug or dump it onto a plate. Really, it makes about two servings, which is just right for one mama on a Thursday afternoon

Easiest ever Pie Crust (for a two crust pie)

2 C. flour
1 C. shortening
1/2 tsp. salt
1 egg, beaten
1 Tbsp. lemon juice
2-3 Tbsp. cold water

Mix flour, salt and cut in the shortening until well mixed. Combine the egg, lemon juice and water. Add to the flour mixture slowly, while stirring with a fork. Press into ball. It's easiest to roll out between two sheets of waxed paper.

Homemade Nilla Wafers

I made these to go with the Swedish Berry Cream Dessert. They were all right, not great. If I did it again, I think I'd replace the butter with shortening to try and have them not flatten out so much.

Ingredients
8 tablespoons unsalted butter, softened (1 stick or 112g)
1/4teaspoon salt
1 cup sugar (210g)
1 vanilla bean, seeds only (I didn't have this so I just doubled up on the extract)
1 large egg white (~33g)
1 ½ teaspoons vanilla extract
1 tablespoon milk
1 1/3 cups AP flour (160g)
3/4 teaspoon baking powder (~3g)

Procedure
1. With an electric mixer, cream butter, salt, sugar and vanilla seeds until light.

2. Beat in egg white until well incorporated, scraping sides and bottom of mixing bowl to insure that all white has been incorporated.

3. Beat in extract and milk until well incorporated.

4. Whisk together flour and baking powder and add to butter mixture. Mix just to incorporate, scraping down sides and bottom of mixing bowl to insure that all flour has been incorporated.

5. Place by small spoonfuls onto greased baking sheet.

6. Bake at 350°F for about 15-20 minutes, until cookies are lightly browned. Cool completely before storing. Cookies will keep in an airtight container for at least a week.

Swedish Berry Cream Dessert

This was on a blog I stalk. It sounded good so I made it and liked it. It actually reminded me a lot of the McDonald's fruit and yogurt parfait. Really I'm just posting because I haven't added any recipes in a long, long time, and now that I know a few other people check here, I feel like I need to. What can I say? I've been busy! Plus, the produce co-op has been fairly disappointing lately.

I made Homemade Nilla Wafers to go along with it.

As always, my picture does not do it justice. Is it my counter? I don't know, but I've got to figure out how to make my food look more appetizing on here.


1 envelope Knox gelatin
1/4 c. cold water
2 1/2 c. heavy cream (to save a few calories, I use 1 1/4 c. half an half, 1 1/4 c. heavy cream)
1 c. sugar
2 c. sour cream (I use fat free)
1 tsp. vanilla
4 c. fresh berries (raspberries, blueberries, strawberries, blackberries -- whatever you love most)

Dissolve gelatin in water.
Heat (do not boil) cream, sugar, and gelatin; stirring gently.
Cool to room temperature.
Fold in sour cream and vanilla.
Pour over berries and chill (you can do individual serving bowls, or a big bowl)
Serves 8

I did not chill long enough before serving and it was runny. The next morning it was much thicker and better. So I don't know how long it has to chill, but certainly more than 2-3 hours.

Dark Chocolate Cake

So moist, so yummy!

Cake:
3 eggs
1 C. full fat plain yogurt
1 stick butter, melted
1 tsp. vanilla
1 1/2 C.sugar
1 1/4 C. flour
3/4 C. unsweetened cocoa powder
1 1/2 tsp. baking powder
1 tsp. baking soda
pinch of salt
1 C. hot water

Preheat oven to 350. Grease and flour two cake rounds. Beat eggs and yogurt. Beat in butter and vanilla. Gradually beat in sugar. In a separate bowl whisk flour, cocoa, baking powder, soda, salt. MIx 1/2 dry ingredients and 1/2 C. hot water into wet ingredients, then second half water and dry ingredients into mixture. Pour into cake rounds and bake for 25 minutes until set. Cool completely.

Ganache:
1 C. heavy cream
12 oz. pkg semi-sweet chocolate chips.

Heat cream until it nearly boils. Remove from heat. Whisk in chocolate chips until melted. COol.

Remove first cake round and spread with ganache. Remove second round and place on top of first round. Pour remaining ganache over the top and allow it to drip over the sides of the cake. Refrigerate before serving for about 1 hour.

Oh Henry Bars

These are different from other recipes I find online for this type of cookie, but they're easy and yummy. With chocolate and peanut butter, you just can't go wrong.

1 C. corn syrup
1 C. sugar
1 C. peanut butter
1/2 C. choc. chips
5 C. rice krispies or cheerios
1 C. nuts

Grease 9x13 pan.

Boil sugar and corn syrup. Remove from heat and add peanut butter and chocolate chips. When it's all melted together, add the cereal and nuts. Spread in pan and let cool.

Jumbo Oatmeal Cookies

I've tried so many different oatmeal cookie recipes and this is the only one I've found that works at this altitude. They don't get flat and gross. These are delicious. And since they have oatmeal in them, I'm pretty sure they're healthy too.

1 C. shortening
1 C. packed brown sugar
1 C. white sugar
3 eggs
1 tsp. vanilla
2 C. flour
1 tsp. baking soda
1/2 tsp. salt
1 tsp. cinnamon
1/2 tsp. ginger
1/2 tsp. cloves
3 C. oatmeal
1 C. nuts (optional)
choc. chips (optional)
raisins (optional)
coconut (optional)

Preheat oven to 350

Cream shortening and sugars in large boal. Beat in eggs, then vanilla

In separate bowl combine flour, soda, salt, sinnamon, ginger and cloves. Then mix into sugar mixture.

Add oatmeal and any of the optionals you're using.

Scoop with 1/4 C. measuring cup onto greased cookie sheet. Bake 13-15 min.

Try to eat only one, I dare you!

Chocolate Cinnamon Marshmallows

I wasn't going to post this one at first because it didn't turn out as fluffy and "marshmallowy" as my other marshmallow recipes, but today I find myself unable to stop eating them. So, I guess that makes this a winning recipe. Plus, they're easier to make than my other recipe. They're dense and yummy and just melt in your mouth.


3 .25 oz envelopes of unflavored gelatin
2 cups of sugar
3/4 cup of corn syrup
4 ounces of semi-sweet or bittersweet chocolate
2 tablespoons of unsweetened cocoa powder
1/4 teaspoon salt
1 teaspoon ground cinnamon
1/4 teaspoon chipotle powder (optional)

1 teaspoon vanilla
1/2 cup of powdered sugar
Water


Coat 9x9 pan well with cooking spray.

In the bottom of your mixer, mix the gelatin with a 1/2 cup of water. Let it sit for 10 minutes.

Melt the chocolate and then stir in the cocoa powder. Add to the gelatin and beat until combined.

In a large pot, mix together the sugar, corn syrup and 1/4 cup of water. Insert the candy thermometer and turn the heat onto medium low. Without stirring, let the syrup cook until it reaches 248 degrees.

Remove from heat and slowly add sugar syrup to the gelatin/chocolate mixture. Add the salt, cinnamon and chipotle and mix at high speed for 10 minutes or until it’s fluffy. Add the vanilla and pour marshmallow fluff into prepared pan.

Let it set for at least four hours. Remove marshmallow slab from the pan.

Dredge it in powdered sugar (I added a bit of cinnamon too). With a sharp knife (pizza cutter), cut marshmallow into squares or you can use a cookie cutter for more whimsical shapes.

Paula Deen's Ginger Cookies

Again, we consumed before I even thought about taking a picture.

Ingredients
3/4 cup vegetable shortening
1 cup sugar, plus more for rolling
1 large egg
1/4 cup molasses
2 cups sifted all-purpose flour
2 teaspoons baking soda
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1/2 teaspoon ground cloves
1/2 teaspoon salt
Directions
Preheat the oven to 350 degrees F.

Line cookie sheets with parchment paper or nonstick baking mats. Using an electric mixer at low speed, cream the shortening and sugar until thoroughly combined. Add the egg and molasses and beat until completely incorporated. Sift together the flour, baking soda, cinnamon, ginger, cloves and salt and add to the mixture. Stir until combined. Roll the dough into balls about 1-inch in diameter. Roll the balls in sugar. Place 1/2-inch apart on the prepared cookie sheets. Flatten the balls slightly with your fingertips. Bake for 12 minutes. Cool on wire racks.

Rice Krispy Dessert

Tastes like fried ice cream!

3 C. Rice Krispies
1 1/2 cubes butter or margarine
1 1/2 C. brown sugar
1 1/2 C. chopped walnuts or pecans
1 1/2 C. coconut
1/2 gallon vanilla ice cream
fresh strawberries, sliced

Melt butter and sugar. Pour over rice krispies, walnuts and coconut and mix.
Put 1/2 the mixture into greased 9x13 pan. Slice ice cream and lay on top of this mixture. Add the other half of the mix on top of the ice cream and press down firmly. Store in freezer.

Serve topped with berries.

Chocolate Cherry Cake

1 pkg. chocolate cake mix
1 can cherry pie mix
1 tsp. almond extract
2 eggs, beaten

Beat eggs, add extract, cake mix and cherry pie mix. Stir gently. Bake at 350 degrees for 40 to 45 minutes in a greased 9"x13" pan. I made cupcakes and baked them for about 18 min.

FROSTING:

1 c. sugar
5 tbsp. butter
1/2 c. milk
1 c. chocolate chips

Boil for 1 minute the first 3 ingredients, stirring constantly. Add chocolate chips and stir until melted and smooth. Spread on cake.