Chocolate Cake with Salted Caramel Sauce

From EasyEats. com via Pinterest

(I didn't take this picture but I wish I had!)

• Makes: One 9-inch cake
• Prep time: 15 min
• Cook time: 1 hr 30 min

• 14 ounces high-quality chocolate
• 1 stick plus 1 tablespoon unsalted butter
• 6 eggs or equivalent egg replacement
• ½ cup superfine sugar
• ¼ cup dark brown sugar
• ¾ cup light brown sugar
• 1 teaspoon pure vanilla extract
• ¼ cup light corn syrup
• 1 cup heavy cream or nondairy creamer
• 1 teaspoon salt
• 1 vanilla bean, split and beans scraped into a bowl

1. Preheat the oven to 350°. Grease a 9-inch round cake pan and line with parchment paper cut to fit the bottom of the pan. Set the prepared pan inside a 12-inch pan. In a double boiler, heat chocolate and 7 tablespoons butter until fully melted. Stir until smooth. Let cool for about 5 minutes.
2. In a large bowl, whisk together the eggs, the superfine sugar, dark brown sugar, ¼ cup light brown sugar and the vanilla until fully incorporated. Add the cooled chocolate mixture to the egg mixture; whisk until smooth. Pour the batter into the prepared 9-inch pan. Carefully fill the larger pan with water until it reaches about halfway up the side of the smaller pan. Tightly cover with aluminum foil.
3. Bake until top of cake is no longer sticky to the touch, about 90 minutes. Let cool for 10 minutes, then invert the cake onto a plate to cool completely.
4. In a heavy saucepan over medium heat, combine the remaining ½ cup light brown sugar, the remaining 2 tablespoons butter, the syrup, ½ cup cream and the salt and bring to a boil, stirring occasionally. Boil uncovered until the sauce is very thick and deep golden brown, 10 to 12 minutes. Stir in the remaining ½ cup cream and return to a boil, stirring constantly until the mixture is perfectly smooth. Stir in the vanilla beans. Pour sauce into a heatproof glass jar; refrigerate until just cool (about 2 hours) and spread a thick layer over the cake. Refrigerate the cake until fully cool, about another hour.

NUTRITIONAL INFO

1 SLICE: CALORIES 465; FAT 28.4 g (sat 16.6 g, mono 8.9 g, poly 1.4 g); PROTEIN 5.0 g; CARBS 60.7 g; FIBER 2.0 g; CHOLEST 143.0 mg; IRON 1.7 mg; SODIUM 256 mg; CALCIUM 55 mg

MY NOTES: I made this after we had a French style flour less chocolate cake the last time we went to the beach. The whole family just melted when we ate it. This recipe didn't disappoint. It's time consuming. And next time I will start the caramel sauce while the cake is cooling. 

Cantaloupe and Mint Granita

From Giada de Laurentiis

Ingredients

• 2 cups water
• 1 cup sugar, plus extra, as needed
• 1 1/4 cups fresh mint leaves, packed, divided
• 1 (2 1/2 to 3-pound) cantaloupe melon, peeled, seeded and cut into 1-inch pieces to yield about 4 cups flesh
• 3 tablespoons fresh lime juice (from about 2 large limes)

Directions

In a small saucepan, combine the water, sugar, and 1 cup mint leaves over medium heat. Bring to a boil, reduce heat, and simmer, stirring occasionally, until the sugar has dissolved, about 5 minutes. Remove the pan from the heat and allow the syrup to cool, about 20 minutes. Strain before using.

In a blender, puree the cooled syrup, cantaloupe, and lime juice until smooth. Taste, and adjust the sweetness by blending in 1 extra tablespoon of sugar at a time. Add the remaining mint leaves and blend until finely chopped. Pour the mixture into a 9-by-13-by-2-inch glass baking dish and freeze until firm, at least 8 hours or overnight.

Use the tines of a fork to scrape the granita into chilled bowls and serve.

Molten Lava Cakes

Ingredients

• 2 sticks butter, unsalted, plus more for ramekins
• 4 teaspoons sugar
• 1/2 teaspoon ground cinnamon
  
• Pinch cayenne
• Pinch nutmeg
• 12 ounces semisweet chocolate, chopped
• 1 cup all-purpose flour
• 2 1/2 cups confectioners' sugar
• 6 large eggs
• 6 large egg yolks
• 1 1/2 teaspoons vanilla extract
• 1/2 teaspoon almond extract
  

Directions

Preheat oven to 400 degrees F.

Butter 8 (6-ounce) ramekins and sprinkle each with about 1/2 teaspoon sugar.

In a saucepan combine butter, cinnamon, cayenne, nutmeg, and chocolate over low heat until melted and smooth; stir frequently. Cool slightly.

In a large bowl whisk together flour, confectioners' sugar, eggs and yolks, vanilla extract and almond extract until creamy. Add melted chocolate to the batter and whisk together.

Pour into prepared ramekins.

Bake cakes until the top is stiff and cracked and the edges are dark, about 12 to 14 minutes. Remove from the oven and let cool for 5 minutes. Loosen the edges of the cake with a small paring knife then invert onto plates while warm.

MY NOTES: This is a very rich dessert. It is best served with some fresh strawberries.

Carrot Cheesecake Bars

From Kraft Foods

1/4 cup (1/2 stick) butter, melted

1-1/2 cups HONEY MAID Graham Cracker Crumbs

1 cup sugar, divided

1-1/2 tsp. ground cinnamon, divided

3 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened

1 tsp. vanilla

3/4 cup BREAKSTONE'S or KNUDSEN Sour Cream

3 eggs

3/4 cup finely shredded carrots (about 2)

1-1/2 cups thawed COOL WHIP Whipped Topping

Make It

HEAT oven to 325ºF.

MIX butter, crumbs, 1/4 cup sugar and 1/2 tsp. cinnamon; press onto bottom of 13x9-inch pan. Bake 10 min.

BEAT cream cheese, vanilla and the remaining sugar and cinnamon in large bowl with mixer until blended. Add sour cream; mix well. Add eggs, 1 at a time, beating after each just until blended. Stir in carrots; spread over crust.

BAKE 45 to 50 min. or until center is almost set. Cool completely. Refrigerate 4 hours. Serve topped with COOL WHIP.

Pistachio Bar Dessert

From Kraft Foods

36 OREO Cookies, finely crushed (about 3 cups)

6 Tbsp. butter or margarine, melted

2 pkg. (3.4 oz. each) JELL-O Pistachio Flavor Instant Pudding

2 cups cold milk

1 tub (8 oz.) COOL WHIP Whipped Topping, thawed, divided

1/2 cup toffee bits

MIX cookie crumbs and butter until well blended. Press onto bottom of 13x9-inch pan. Refrigerate until ready to use.

BEAT pudding mixes and milk in large bowl with whisk 2 min.; spread 1-1/2 cups onto bottom of crust. Stir half the COOL WHIP into remaining pudding; spread over pudding layer in pan. Cover with remaining COOL WHIP and toffee bits.

REFRIGERATE 4 hours or until firm.

Dark Chocolate Orange Cheesecake

from Amy Claire Kingston, who is my hero!


Ingredients for the cheesecake:
1 1/2 cups crushed oreo cookies (about 18)
1/4 cup margarine, melted
3 (8oz) packages of cream cheese, softened
1 (14oz) can sweetened condensed milk
3 eggs
1 (12oz) package dark chocolate chips, melted
2 teaspoons vanilla

Combine cookie crumbs and margarine.

Press onto bottom of 9-inch springform pan and set aside.

Combine cream cheese and milk, mixing at medium speed with electric mixer until well blended.

Add eggs, one at a time, mixing well after each addition.

Blend in chocolate and vanilla; pour over crust.

Bake at 300 for 1 hour 10 minutes.

Loosen cake from rim of pan; cool before removing sides of pan.

Spread topping (see below) over top and sides of cheesecake.

Chill.

Remove from refrigerator 30 minutes before serving.

Ingredients for Orange-Chocolate Topping:
1/3 cup margarine
1/2 cup powdered sugar
1 (6oz) package dark chocolate chips, melted
2 teaspoons orange extract

Melt the chocolate and let it cool slightly. Beat margarine and sugar until light and fluffy. Add chocolate and orange extract, mixing until well blended.

NOTE: This cheesecake wields great power. With great power comes great responsibility. Be wise, my friends. Upon serving this cheesecake you will become very popular. After trying this cheesecake, your nemesis is now your friend, your foe is now your confidant. Tread prudently.

Zucchini Bread

From: a hybrid between my mom, my aunt mollie, my BFF beth

2 eggs
1/2 c oil
1 c granulated sugar
1 c grated zucchini
1/2 t lemon juice
1 t vanilla extract
1/2 c chopped walnuts or pecans
1/2 t salt
1/8 t baking powder
1-1/2 c whole wheat flour (or substitute all purpose flour)
2 t ground cinnamon
1/2 t nutmeg
1/2 t baking soda

-Preheat oven to 350

-Grease loaf pan

-In a large bowl, BEAT eggs until light and frothy

-MIX in oil and sugar

-STIR in zucchini, lemon and vanilla

-COMBINE flour, baking soda, cinnamon, baking powder, nutmeg, salt, nuts

-STIR into egg mixture

-BAKE 45 minutes

MY NOTES: I combined my friend, beth's, recipe and my mom's - which was already a combination of her own and my aunt mollie's. I have to say, this turned out to be the best zucchini bread I ever wrapped my lips around! I added five more minutes to the bake time but that will vary no matter where you are. I also adjusted many of the measurements bc the original recipes were for two loaves and I only have one loaf pan. So instead of halfing quarter measurements I rounded up or rounded down.

Scones

From: my mom

Preheat oven to 400°

Sift together:

2 cups flour

3 teaspoons baking powder < very important

4 Tablespoons sugar

½ teaspoon salt

Add:

4 Tablespoons cold, diced butter

use a pastry blender or fork to crumb into flour mixture

Add:

2 eggs

1/3 cup cream

should look like this....

On a floured board turn dough out and knead about 10 times.

Divide in two and shape each into a circle about 1 inch thick.

Brush cream or milk onto tops of dough and sprinkle generously with sugar.

Cut each circle into quarters and move wedges away from each other to bake.

Bake on parchment paper 15 minutes or until golden. If you've gone to your pantry and discover that alas, you ran out of parchment paper but for some reason, placed the empty box back in the pantry, thus not adding parchment paper to your shopping list - you can substitute by using a 9x13 pyrex dish.

looks like someone you might know made that very same mistake!

If you wish, add 1 cup of cranberries or blueberries after kneading.

Sprinkle them over the dough and gently fold the dough over a few times being careful not to crush the berries. Try freezing the berries for an hour or so to make them more sturdy.

Funny story about scones - the first time I made these I bragged and bragged to my friends about how awesome my mom's scones are and how they were in for the best treat of their lives. The scones came out of the oven looking great, smelling great and initially tasting great. But a bitter after taste loomed. My friends were so kind, we all smeared them with jam and ate them anyway. Later on I called my mom and came to find out I had used baking soda, not baking powder! She made me promise to call of my friends back and explain the confusion.

Which reminds me of a certain oatmeal cookie episode I will tell you about later. If you can't laugh at yourself when you are cooking, you are in for a hard life!

Kung Fu Cupcakes

From AmazingMoms.com

Dragon Cupcake
Children will love these magical dragons for their birthday party!

mushu dragon cupcake
You'll Need:
cupcakes, red cupcake liners, red gumdrops (large and small),
yellow fruit-by-the foot or fruit rollups, white chocolate chips,
black decorator frosting, red frosting

Begin with a batch of cupcakes frosted a bright red or green or whatever color your dragons will be. A food color paste produces a more vibrant color tone.


For each cupcake, slice a large and small red gumdrop in half. Press the tip of a white chocolate chip into the cut surface of the large halves, near the center of the bottom edge to make the eyes. Press the "dragon eyes" into the frosting around the center of the cupcake. Then press the small gumdrop halves into the front of the cupcake (nose). Cut thin strips of fruit roll-up and place on the sides of the gum-drop "nose".

Cupcakes displayed using a cupcake stand will make a fabulous
table centerpiece.

Good Fortune Cupcakes - Super Easy!
Frost cupcakes with red or jade green frosting. Top each cupcake with
an unwrapped fortune cookie.

Kitty Litter Cake

From the internet

1 spice or German chocolate cake mix
1 white cake mix
2 large packages vanilla instant pudding mix, prepared
1 large package vanilla sandwich cookies
green food coloring
12 small Tootsie Roll candies

1 new kitty litter pan
1 new kitty litter pan liner
1 new pooper scooper

Prepare cake mixes and bake according to directions (any size pans).

Prepare pudding mix and chill until ready to assemble.

Crumble white sandwich cookies in small batches in food processor, scraping often. Set aside all but about 1/4 cup. To the 1/4 cup cookie crumbs, add a few drops green food coloring and mix until completely colored.

When cakes are cooled to room temperature, crumble into a large bowl. Toss with half the remaining white cookie crumbs and the chilled pudding. Important: mix in just enough of the pudding to moisten it. You don't want it too soggy. Combine gently.

Line a new, clean kitty litter box. Put the cake/pudding/cookie mixture into the litter box.

Put 3 unwrapped Tootsie rolls in a microwave safe dish and heat until soft and pliable. Shape ends so they are no longer blunt, curving slightly. Repeat with 3 more Tootsie rolls bury them in the mixture. Sprinkle the other half of cookie crumbs over top. Scatter the green cookie crumbs lightly on top of everything -- this is supposed to look like the chlorophyll in kitty litter.

Heat 3 Tootsie Rolls in the microwave until almost melted. Scrape them on top of the cake; sprinkle with cookie crumbs. Spread remaining Tootsie Rolls over the top. For the coup de gras take one Tootsie Roll and heat until pliable, hang it over the side of the kitty litter box, sprinkling it lightly with cookie crumbs. Place the box on a newspaper and sprinkle a few of the cookie crumbs around for a truly disgusting effect!

Last but not least, you can also opt not to crumble the cakes, but rather layer them in the pan with the layers of pudding in between (much like you would layer a trifle into a trifle dish), sprinkle the top layer of pudding with a heavy layer of crumbled cookies. Same effect, different texture entirely to the dessert.

Hidden Mint Cookies

From Paula Deen

18-ounce roll refrigerated sugar cookie dough, sliced 1/4-inch thin
14-ounce package chocolate mint wafers
1 egg, beaten
1 tablespoon coarsely chopped walnuts or pecans, or enough to cover top of cookies

Preheat oven to 375 degrees F.

Slightly grease a cookie sheet. Place slices of sugar cookies on sheet, about 2 to 3 inches apart. Top each with a chocolate wafer. Cover wafer with another slice of cookie dough. Brush dough with a beaten egg. Press nuts into top of dough. Bake for about 10 minutes.

Caramel Bourbon Sauce

From (I forgot!)

1 c packed dark brown sugar
1/2 c whipping cream
6 T unsalted butter
1/4 c light corn syrup
1/2 t salt
3-4 T bourbon
1.5 c pecans, toasted and cooled

Bring sugar, cream, butter, corn syrup, and salt to boil in deep medium saucepan, whisking until sugar dissolves.

Reduce heat to medium; boil 1 minute without stirring. Remove from heat.

Stir in bourbon, then pecans.

Cool, stirring occasionally.

Pumpkin Cheescake

From a Leeanne at Oak Hills Church

2 packages cream cheese
1/2 c canned pumpkin
1/2 c sugar
1/2 t vanilla
1/2 t cinnamon
clove and nutmeg, pinch to taste
2 eggs

COMBINE everything but the eggs
ADD eggs after everything else was combined
BAKE 350, 40 minutes

Recommend pouring Caramel Bourbon Sauce over this.

Pumpkin Whoopie Pies

From Everyday with Rachael Ray Magazine

1 1/2 sticks (6 ounces) unsalted butter, 1 stick melted, 1/2 stick softened
1 cup packed light brown sugar
2 large eggs, at room temperature, lightly beaten
1 cup canned pure pumpkin puree
1 tablespoon pumpkin pie spice
1 1/2 teaspoons pure vanilla extract
1 teaspoon baking powder
1 teaspoon baking soda
3/4 teaspoon plus 2 pinches salt
1 2/3 cups flour
4 ounces cream cheese, chilled
1 cup confectioners' sugar

Preheat the oven to 350°. Line two baking sheets with parchment paper.

In a large bowl, whisk together the melted butter and brown sugar until smooth. Whisk in the eggs, pumpkin puree, pumpkin pie spice, 1 teaspoon vanilla, the baking powder, the baking soda and 3/4 teaspoon salt. Using a rubber spatula, fold in the flour.

Using an ice cream scoop or tablespoon, drop 12 generous mounds of batter, spaced evenly, onto each baking sheet. Bake until springy to the touch, about 10 minutes. Transfer to a rack to cool completely.

Meanwhile, using an electric mixer, cream the softened butter with the cream cheese. Add the confectioners' sugar and the remaining 2 pinches salt and 1/2 teaspoon vanilla; mix on low speed until blended, then beat on medium-high speed until fluffy, about 2 minutes.

Spread the flat side of 12 cakes with the cream cheese frosting. Top each with another cake.

Baked Apples

From Rachael Ray

4 McIntosh apples
2/3 c Grape Nuts cereal
½ t ground cinnamon
¼ t ground nutmeg
2 T brown sugar
2 T cold, unsalted butter – cut into tiny pieced
1/3 c chopped walnuts
2 T raisins
Vanilla ice cream for serving

HOLLOW out apples
MIX cereal, cinnamon, nutmeg, brown sugar, butter, walnuts, raisins
STUFF the apples with the mixture
BAKE 350, 30-35 min
NOTES: I tried to substitute different types of apples but the McIntosh really baked the best so I recommend sticking with the recipe on that one. I have very fond memories of my mom baking apples for me when I was a kid. This isn't her recipe but I still get the warm fuzzy feeling, and so will you.

Graham Cracker Eclair Cake

From Kraft Foods

15 graham crackers, broken in half (30 squares)
1-1/2 cups milk
1 pkg. (4-serving size) JELL-O Vanilla Flavor Instant Pudding & Pie Filling
1 tub (8 oz.) COOL WHIP Whipped Topping, thawed
1 cup chocolate ready-to-spread frosting

ARRANGE 10 of the graham squares, overlapping slightly, in bottom of 8-inch square baking pan; set aside.
POUR milk into large bowl.
ADD dry pudding mix.
BEAT with wire whisk 2 min. or until well blended.
Let STAND 5 min. until thickened.
Gently STIR in whipped topping with wire whisk until well blended.
SPREAD half of the pudding mixture over graham squares in pan.
TOP with 10 of the graham squares and remaining pudding mixture.
COVER with remaining 10 graham squares.
REFRIGERATE at least 3 hours.
SPREAD with chocolate frosting just before serving.


NOTES: I use Nutella for the chocolate and it is awesome! This recipe is the closest I’ve ever gotten to making Tira Misu and it is just as fabulous.

Fried Nutella Ravioli

From Giada de Laurentis

16 wonton wrappers
1 egg, beaten to blend
1 cup Nutella (in the peanut butter aisle, if you haven't bought it before)
Vegetable oil, for frying
16 fresh mint leaves
Nonstick vegetable oil spray
Granulated sugar, for dredging
Powdered sugar, for dusting

Line a baking sheet with plastic wrap.

Place 1 wonton wrapper on the work surface.

Brush the edges of the wrapper lightly with egg. Spoon 1 T of Nutella spread into the center of the wrapper.

Fold the wrapper diagonally in half over the filling and press the edges of the wrapper to seal.

Place the ravioli on the prepared baking sheet.

Repeat with the remaining wonton wrappers, egg, and Nutella.

Preheat the oven to 200 degrees F.

Add enough oil to a heavy large frying pan to reach a depth of 2 inches.

Heat the oil over medium heat to 350 degrees F.

Working in batches, carefully add the ravioli to the hot oil and cook until they are golden brown, about 45 seconds per side.

Using a slotted spoon, transfer the ravioli to a plate lined with paper towels to drain.

Then, transfer the cooked ravioli to another baking sheet and keep them warm in the oven while frying the remaining ravioli.

Spray the top side of the mint leaves very lightly with nonstick spray.

Working with 1 leaf at a time, dredge the coated side of the leaves in sugar to coat lightly.

Arrange 2 fried ravioli on each plate. Dust the ravioli with powdered sugar. Garnish with the sugared mint leaves and serve.

(The fried ravioli can be prepared 1 day ahead. Cool them completely, then cover and refrigerate. Before serving, place them on a baking sheet and rewarm in a preheated 375 degrees F oven just until they are heated through, about 7 minutes.)

Cherry Cream Cheese Tarts

From Paula Deen

2 (8-oz) packages cream cheese, softened
1 cup sugar
1 teaspoon pure vanilla extract
2 eggs
12 vanilla wafers
1 (21-ounce) can cherry pie filling or other pie filling

PREHEAT oven to 350 degrees F.
Place a paper cupcake liner in each cup of muffin pan.
BEAT cream cheese with a handheld electric mixer until fluffy.
ADD sugar and vanilla, beating well.
ADD eggs, 1at a time, beating well after each addition.
Lay a vanilla wafer, flat side down, in each muffin cup.
SPOON cream cheese mixture over wafers.
BAKE for 20 minutes.
Allow tarts to cool completely. Serve with cherry filling on top, or pie filling of your choice.

Blueberry Cheese Rolls

From Kraft Foods

1 pkg. (8 oz.) refrigerated crescent dinner rolls 4 oz. (1/2 of 8-oz. pkg.)
PHILADELPHIA Neufchatel Cheese, 1/3 Less Fat than Cream Cheese, softened
2 Tbsp. sugar
1/2 cup blueberries, divided


PREHEAT oven to 375ºF.
Unroll dough into four rectangles; firmly press perforations together to seal. COMBINE Neufchatel cheese and sugar; spread onto dough rectangles to within 1/2 inch of edges.
Top evenly with blueberries.
Bring opposite corners of rectangles together; press together to seal. Place on ungreased baking sheet.
BAKE 11 to 13 min. or until golden brown.
NOTES: Try substituting different fruits.