Butter Cake with Salted Caramel Buttercream Frosting Recipe

The cake was incredible! I’d give it a pretty high difficulty level, because if you’ve never baked from scratch before, this cake can be daunting. However, the flavor is a solid 1,000,000/10. The cake is a great supporting role to the creamy, buttery, ever so daintily salted caramel iced star. My frosting came out almost the texture of modeling chocolate. I absolutely loved the ease of spreading, verses the age old Wilton buttercream (which obviously pales in comparison in flavor as well!) All in all, the extra effort was definitely worth the extra flavor, and smiles on my family’s faces as they enjoyed it this Easter Sunday!

Recipe >> Butter Cake with Salted Caramel Buttercream Frosting Recipe @ addapinch.com

Softbatch Cream Cheese Chocolate Chip Cookies

I just made these a couple nights ago and they were amazing! The cream cheese definitely makes a difference. They are still nice and soft even after a couple days. I did a mix of semi sweet and milk chocolate chips. But maybe next time I will add less chocolate chips because I’m more of a cookie dough person.

Nevertheless great recipe!

Recipe >> Softbatch Cream Cheese Chocolate Chip Cookies @ averiecooks.com

Trisha Yearwood Key Lime Cake

I've been wanting to make this cake for quite awhile.  Today was the day.  The cake was delicious but it didn't wow me like I thought it would.  I liked it enough that I would make it again.  It's REALLY easy to throw together. Whenever a cake involves oil instead of butter, it's so simple.  This one uses no butter in the cake - all oil.  This cake is ULTRA moist.  It was moist even before you pour a mixture of lime juice & powdered sugar over the hot cake.  One thing I was surprised about is the subtle lime flavor.  I thought it would be "in your face" lime!  Like POW!  No, it's a lot more subtle.  Definitely lime but not strong.   I made a double recipe and it made 3 nice size layers of the cake. I don't see how a single recipe can result in layers that are thick enough.  Maybe a double layer cake with a single recipe. I made the cream cheese icing but added lime zest to it and some big squeezes of lime juice.

This would be a wonderful cake for a summer barbeque. I can just imagine the nice light crisp lime flavor in the heat of summer.  If you do not bake often or don't consider yourself a very talented baker, this might be a good cake for you to make. Seriously, this is about as easy as a cake mix.

Trisha Yearwood Key Lime Cake

■1 3-oz package lime-flavored gelatin
■1⅓ cups granulated sugar
■2 cups sifted all-purpose flour
■½ tsp salt
■1 tsp baking powder
■1 tsp baking soda
■5 large eggs, slightly beaten
■1½ cups vegetable oil
■¾ cup orange juice
■1 Tbsp lemon juice
■½ tsp vanilla extract
■½ cup Key lime juice (from about 25 small Key limes or 4 large regular limes)
■½ cup confectioners’ sugar

1. Preheat the oven to 350°F. Grease and flour three 9-inch-round cake pans.

2. In a large mixing bowl, mix the gelatin, sugar, flour, salt, baking powder, and baking soda. Stir to mix well. Add the eggs, oil, orange juice, lemon juice, and vanilla. Divide the batter evenly among the 3 pans and bake for 35 to 40 minutes. Test for doneness by lightly touching the tops of the layers or inserting a toothpick. Cool the layers in the pans for 5 minutes, then turn them out onto racks.

3. While the layers are still hot, mix the lime juice and confectioners’ sugar and pour it over the layers on the racks. You can pierce the layers with a fork to allow the glaze to soak in better. Allow the layers to cool completely as you prepare the icing.

CREAM CHEESE ICING

■½ cup (1 stick) butter, room temperature
■1 (8-oz) package cream cheese, room temperature
■1 (1-lb) box confectioners’ sugar
(I used lime zest & lime juice in my icing)

1. Cream the butter and cream cheese. Beat in the confectioners’ sugar until the mixture is smooth and easy to spread. Spread the icing between the layers and on the top and sides of the cake.

Note: The cream cheese icing is optional. This cake is beautiful and tastes great with just the glaze poured over it. Serves 12.

Lazy Day Oatmeal Cake

I made this cake for the Cake-A-Thon in memory of Chef-I-Am. We loved it! Simple to put together with items I always have on hand. Cake was tender and moist. Topping was perfect! Cake and topping complimented eachother well. This recipe is a keeper for me!

Lazy Day Oatmeal Cake

Servings 9

Ingredients:


BATTER:

•     1 cup uncooked rolled oats (instant or regular, I used rolled oats)
•     1 1⁄4 cups boiling water
•     1⁄2 cup butter or 1⁄2 cup margarine
•     1 cup granulated sugar
•     1 teaspoon vanilla
•     2 eggs
•     1 1⁄2 cups flour
•     1 teaspoon baking soda
•     1⁄2 teaspoon salt
•     3⁄4 teaspoon cinnamon
•     1⁄4 teaspoon nutmeg

   
TOPPING:

•     1⁄4 cup butter or 1⁄4 cup margarine, melted
•     1⁄2 cup brown sugar
•     3 tablespoons cream or 3 tablespoons milk
•     3⁄4 cup flaked coconut
•     1⁄3 cup chopped nuts (optional)

Directions:

1.     In a shallow bowl soak oats in boiling water for 20 minutes.
2.     Meanwhile proceed by measuring butter and sugars into beater bowl and beating until light.
3.     Beat in eggs and vanilla.
4.     Sift and measure flour, sifting again with the soda and spices.
5.     By this time the oats will be soaked and cool.
6.     Remove beaters from creamed mixture and fold in soaked oats.
7.     Sift flour mixture over and fold in.
8.     Turn in a buttered 9x9" pan and bake at 350°F for 40-50 minutes .
9.     Mix all the topping ingredients.
10.     Do not remove cake from pan but while still hot spread topping over and put under the broiler until bubbly and tinged with gold.
11.     Watch carefully.

The Best Homemade Cheesecake

What makes it so great? It is super light and fluffy. How does it get that way? The egg yolks are beaten in with the cream cheese and then the whipped egg whites are folded into the batter. That makes all the difference.

The Best Homemade Cheesecake

Ingredients:

Crust:

• 1 1/2 cups graham cracker crumbs
• 5 Tbsp sugar
• 1/3 cup melted butter

Filling:

• 3 (8oz) cream cheese, softened
• 1 1/2 cups sugar
• 4 eggs, separated
• 1 Tbsp lemon juice
• 1 tsp vanilla

Preheat oven to 325 degrees.

Crust: Combine all ingredients and press against sides and bottom of 9-inch springform pan. (I use a measuring cup to do this - works great!)

Filling: In the bowl of an electric mixer, mix together cream cheese, sugar, 4 egg yolks, lemon juice and vanilla.

In another bowl, beat 4 egg whites until stiff and creamy. Fold egg whites into cream cheese mixture. Pour into crust in springform pan.

Bake for 35 minutes. Turn off the oven and leave the cheesecake in the oven for another hour with the door closed.

Freeze several hours before serving. Remove from freezer and remove from pan before allowing the cheesecake to thaw.

Read more at http://www.plainchicken.com/2015/01/the-best-homemade-cheesecake.html#XYJ40r7frpBRYW3O.99

S'mores Ice Cream Cake

Toasted s'mores are a campfire classic. Since we just can't get enough, we transformed s’more ingredients into a chocolate ice cream cake with a golden marshmallow topping.

S'mores Ice Cream Cake

Servings: 12 servings

Ingredients:

• 32 graham wafers, divided
• 1/4 cup butter, melted
• 2 Tbsp. sugar
• 6 oz. Baker's Semi-Sweet Chocolate
• 3 cups Cool Whip Whipped Topping (Do not thaw.)
• 1 tub (1.66 L) chocolate ice cream, softened
• 1 pkg. (250 g) Jet-Puffed Miniature Marshmallows, divided
• 2 Tbsp. milk

Directions:

Crush 20 wafers to form fine crumbs; place in medium bowl. Add butter and sugar; mix well. Press onto bottom of 9-inch springform pan. Bake 12 min. or until lightly browned. Cool completely. Meanwhile, use serrated knife to score lengthwise line down centre of each of the remaining wafers; break each wafer down scored line into 2 rectangles.

Microwave chocolate and Cool Whip in microwaveable bowl on HIGH 2 to 2-1/2 min. or until chocolate is completely melted and mixture is blended, stirring after each minute. Let stand 15 min. Spread chocolate mixture over crust. Stand wafer rectangles, top-sides facing out, around edge of pan, pressing gently into chocolate mixture to secure. Freeze 20 min. or until filling is firm.

Cover with ice cream. Freeze 4 hours or until ice cream layer is very firm. Reserve 2 cups marshmallows when ready to serve dessert. Microwave remaining marshmallows and milk in large microwaveable bowl on HIGH 1 min. 15 sec. or until marshmallows are completely melted and mixture is well blended, stirring after 1 min. Cool 10 min.

Heat broiler. Place dessert on baking sheet; top with melted marshmallow mixture and reserved marshmallows. Broil, 6 inches from heat, 1 min. or until marshmallows are golden brown. Remove rim of pan before serving dessert.

Butterscotch Spiral Coffee Cake

This is a picture of every cup of coffee's dream, especially if you are a butterscotch lover like me.  If you like a sweet treat for breakfast every now and then (or every now and, like, the day after that) make this cake and enter through the golden door to breakfast bliss.  Alec Baldwin's character Blake said in Glengarry Glen Ross---"Coffee's for closers..."  This beauty of a cake seals the deal on every level and is a great way to share a giant sticky bun with family and friends.

In my opinion, the original recipe was somewhat lacking in butterscotch flavor, so I added some chopped butterscotch chips to the mix and a teaspoon of Scotch whisky to the sticky glaze.  It is enjoyed most on the day that it is made, but I have had good results making it the night before.  Re-warm in the oven to liquefy the glaze for an sticky sweet anytime treat! 

Butterscotch Spiral Coffee Cake
makes one 9-inch round cake
For the Dough:

• 2 1/2 to 2 3/4 cup unbleached all-purpose flour
• 1/4 cup granulated sugar
• 2 1/4 teaspoons instant yeast
• 1/2 teaspoon kosher salt
• 1/2 teaspoon cardamom
• 1/8 teaspoon freshly grated nutmeg
• 1/8 teaspoon ground cinnamon
• 1/3 cup whole milk
• 1/4 cup (2-ounces) unsalted butter
• 1/4 cup water
• 2 extra large eggs
• 1 teaspoon pure vanilla extract

For the Butterscotch Glaze:

• 1/2 cup firmly packed dark brown sugar
• 1/4 cup (2-ounces) unsalted butter
• 2 Tablespoons light corn syrup
• 1 teaspoon Scotch whisky

For the Cinnamon-Butter Filling:

• 1/2 teaspoon ground cinnamon
• 2 Tablespoons (1-ounce) unsalted butter, melted
• 1/3 cup butterscotch chips, chopped

For the Dough

In the bowl of a stand mixer fitted with the paddle attachment, combine the 2 cups of flour, sugar, yeast, salt, cardamom, nutmeg, and cinnamon.  In a small saucepan over low heat, heat the milk and butter just until the butter melts.  Add the water and set aside until warm (120º F-130º F), about 1 minute.  Pour the milk mixture over the flour mixture and mix on low speed until combined.  Add the eggs one at a time, beating well after addition.  Add the vanilla. Add 1/2 cup more flour and continue to mix on low speed until smooth, about 30-45 seconds.  Add 2 tablespoons of additional flour and mix on medium speed until the dough is smooth, but slightly sticky.  Sprinkle the works surface with 1 tablespoon of flour, and center the dough on the flour.  Knead the dough gently until it is smooth and no longer sticky, adding an additional 1 to 2 tablespoons of flour if needed.  Place the dough in a large bowl and cover with plastic wrap.  Let the dough rise in a warm, draft free place until it has doubled in bulk, about 45-60 minutes.

For the Butterscotch Glaze

Meanwhile, lightly coat a 9 x 2-inch round cake pan with non-stick spray.  In a small saucepan over low heat, combine the sugar, butter, and corn syrup and heat until the butter is completely melted.  Remove from the heat and stir in the Scotch whisky.  Pour the mixture into the prepared pan and tilt the pan to cover the bottom evenly; set aside.

For the Cinnamon-Butter Filling

In a small bowl, stir together the butter and cinnamon.

Center a rack in the oven and preheat to 350º F. Gently de-gas the dough by pressing lightly.  On a lightly floured work surface, roll the dough into a 16 x 12-inch rectangle.  Using a pastry brush, spread the cinnamon-butter evenly over the dough.  Sprinkle the dough with the chopped chips.  Cut the dough into six 2-inch wide strips.  Loosely (so the dough has some give as it expands in the oven) roll up one strip and place it in the center of the prepared pan on top of the glaze.  One at a time, coil the remaining dough strips around the center strip (cinnamon-butter side facing towards the inside), starting each strip at the end of the previous one to make a single large spiral.  Loosely cover the pan with plastic wrap and let the cake rise in a warm, draft free place until it is almost doubled in size, about 30 minutes.

Bake the cake until the top is deep golden brown, about 35 minutes.  Check after 20 minutes to make sure the top is not browning too fast.  If so, cover the top loosely with a sheet of aluminum foil for the last 10-15 minutes to prevent over browning.  Transfer to a wire rack (remove the foil if used) and let cool for 10 minutes.

Gently tilt the pan and tap the side on a counter to release the sides of the cake.  Invert a serving platter on top of the cake, then invert the pan and the plate.  Leave the pan on the cake for 1 minute so the glaze transfers to the cake, then gently lift off the pan.  Using a rubber spatula, scrape out any glaze remaining in the pan and spread it over the warm surface of the coffee cake.  Serve the cake warm or at room temperature cut into wedges using a serrated knife.  Although best eaten the day it is baked, the coffee cake can be made the night before, left to cool completely in the pan and covered tightly with plastic wrap.  To reheat, remove the plastic wrap and reheat in the oven to liquefy the glaze again.  Enjoy!

Simple White Cake

This cake was sent home from our children's school. It is the simplest, great tasting cake I've ever made. Great to make with the kids, especially for cupcakes."

Simple White Cake

makes 12 cupcakes or 1- 9x9 inch pan

Ingredients:

•     1 cup white sugar
•     1/2 cup butter
•     2 eggs
•     2 teaspoons vanilla extract
•     1 1/2 cups all-purpose flour
•     1 3/4 teaspoons baking powder
•     1/2 cup milk

Directions:

1.     Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x9 inch pan or line a muffin pan with paper liners.
2.     In a medium bowl, cream together the sugar and butter. Beat in the eggs, one at a time, then stir in the vanilla. Combine flour and baking powder, add to the creamed mixture and mix well. Finally stir in the milk until batter is smooth. Pour or spoon batter into the prepared pan.
3.     Bake for 30 to 40 minutes in the preheated oven. For cupcakes, bake 20 to 25 minutes. Cake is done when it springs back to the touch.

Decadent Italian Cream Cake

This is my Mama’s recipe and this luscious cake was always part of our Thanksgiving and Christmas dessert lineup. Many holiday memories are tied to this rich, creamy, decadent cake.

Decadent Italian Cream Cake

Ingredients

    CAKE BATTER:

•     ½ cups Butter, Room Temperature, No Substitutes
•     ½ cups Good Shortening
•     2 cups Sugar
•     5 Large Eggs, Separated
•     1 cup Buttermilk
•     1 teaspoon Good Vanilla
•     2 cups All-purpose Flour
•     1 teaspoon Baking Soda
•     1 teaspoon Salt
•     1 cup Shredded Or Flaked Sweetened Coconut
•     1 cup Chopped Pecans

    _____
    FOR FROSTING:

•     1 stick Butter, Softened
•     1 package Cream Cheese (8 0z.), Softened
•     1 teaspoon Good Vanilla
•     1 pound Powdered Sugar
•     Chopped Pecans For Garnish

Directions:

Preheat oven to 325 degrees.

Cream butter, shortening and sugar in a large mixing bowl with electric mixer. Add egg yolks, one at a time, mixing well after each. Add buttermilk and mix well; add vanilla.

Sift flour, baking soda and salt together in a medium bowl; add coconut and pecans and toss together well, then stir into wet ingredients. Mix well by hand.

In another bowl, beat egg whites until stiff. Fold gently into cake batter, then divide batter into 3 greased and floured round cake pans.

Bake 20-25 minutes at 325 degrees, or until lightly browned and cake tests done when a toothpick is inserted near the center. Cool thoroughly on wire racks in pans.

While layers are cooling, prepare frosting. Cream butter and cream cheese together in a medium bowl; add vanilla, and gradually add powdered sugar, beating until smooth.

Carefully remove cakes from pans and brush off crumbs. Place bottom layer on serving plate, top with frosting. Place second layer over first, top with frosting, then place the last layer. Frost the cake, then sprinkle with chopped pecans as desired. You can cheat and make this with a white cake mix, but it’s just not the same.

Keep cake refrigerated.

Pineapple Upside Down Cupcakes

I've already made these twice and I'm making them again tomorrow for company! Just like that classic cake your grandma made but in cupcake form!..

Recipe >> Pineapple Upside Down Cupcakes @ cookingclassy.com

Easy to Make Cinnamon Sugar Donuts

I just made these. SO glad that after making chicken and dumplings last night I saved the leftover biscuits rather than throwing them out.

These were amazing and so easy to make. I used the centers to make doughnut holes for my 4 year old, and while the holes were cooling off I stuffed in some chocolate chips..

Recipe >> Easy to Make Cinnamon Sugar Donuts @ littlebitfunky.com

Southern Pecan Praline Cake

Made this for a family gathering as a three layer round cake-mixed the glaze in with some buttercream frosting to use as filling between layers-frosted the cake thinly with buttercream and pressed chopped pecans up the sides..,, it was a HUGE hit..! :)

Recipe >> Southern Pecan Praline Cake @ cantstayoutofthekitchen.com

Classic Cream Puffs

I just tried this recipe, it being my first time making any form of choux pastry. They turned out delicious (a bit lopsided, and not exactly beautiful, but definitely delicious!) and not too sweet! I tried dipping the top of some in some melted chocolate, and went for the classic icing sugar on top.

This recipe made it so easy to make them, and it’s so much easier to make choux pastry than I thought it would be after using your recipe! Next time I’m going to try matcha green tea cream puffs with matcha cream (because I’m all about everything matcha!).

Recipe >> Classic Cream Puffs @ bakerbettie.com

No Bake Chocolate Covered Peanut Butter Balls

My kids have grown accustomed to eating some sort of dessert in the later evening. While I love providing homemade desserts, I hate the thought of turning on the oven to heat it up in here. Thus, this batch of no bake peanut butter balls. Takes just 4 ingredients and a kid or two willing to get their hands messy and you're ready to go!

No Bake Chocolate Covered Peanut Butter Balls

1-18 oz. jar of smooth or chunky peanut buter - I prefer smooth
1 - 16 oz. bag of confectioners sugar
1/4 c. butter, melted
chocolate almond bark
or
chocolate candy melts
or
12 oz. semi-sweet chocolate chips & 2 tsp. shortening

In a large bowl, stir together the peanut butter, confectioners sugar and melted butter until the mixture is crumbly. For the next step, the best way that I've found to make a smooth filling is to use your hands to mix everything together.

Line a baking sheet with foil. Roll the peanut butter filling into 1 inch balls and line the baking sheet with rows of the balls. Set the baking sheet in the freezer for 5-7 minutes to chill the peanut butter balls for easier dipping.

While the peanut butter balls are chilling, melt the chocolate in the microwave in a microwave safe bowl that is deep enough for dipping. I melted 6 blocks of chocolate almond bark at a time, stirring at 45 second intervals until smooth.

Remove the baking sheet from the freezer. Insert a toothpick or wooden skewer into a peanut butter ball and then dip it into the chocolate, turning quickly to cover the entire candy. Place onto a second baking tray that has also been lined with foil. Swirl the chocolate on the top of each candy for a pretty design. Refrigerate until the chocolate had completely dried.

Store the candies in a sealed container in the refrigerator.

**Warning** These little candies are very addictive!!

How to Make Vodka Soaked Strawberries

Soaking strawberries in vodka for at least 1 hour will infuse the fruit with vodka flavor. You can then use the berries as a topping for ice cream, as a filling for pies, or freeze them and add them to adult smoothies. Choose strawberries that are fresh, ripe and in season for the best flavor.

Ingredients

Servings: 4

•     1 lb. (500 g) strawberries, stemmed and quartered
•     1 cup (240 ml) vodka

Directions:

 Poke holes into the strawberries with a fork. This will allow them to soak up more of the vodka. 

Sterilize a quart-size jar by running the jar through the dishwasher or by soaking it in boiling water.


Place the strawberries inside the jar.


Pour the cup of vodka over the berries. Save the vodka bottle and lid if you want to use the strawberry-infused vodka later on.


Refrigerate the jarred fruit for 1 to 24 hours. If you’re not sure how strong you want the strawberries, taste one after a few hours and see if you want to continue the soaking process.

Open the jar and remove the berries from the vodka using a spoon.

Pour the vodka through a coffee filter into a clean container like the original vodka bottle if you would like to preserve it for another use. Using a strainer will make this process easier. Straining the vodka through the coffee filter will remove any strawberry seeds or other debris from the fruit.

Store the berries for up to 3 days in the refrigerator, freeze them in an air-tight container or use them immediately.





 

Raspberry Rose Water Layer Cake

I made this cake last week for my sister in law's birthday, and i wasnt too sure about the rose water because i usually don't enjoy the taste of it. Well it turned out to be delicious, the taste was very subtle, and that raspberry filling was SO good! For the icing i didnt need to add any milk or cream to it, it was just the right consistency! I really loved the cake..

Recipe >> Raspberry Rose Water Layer Cake @ sprinklebakes.com

Key Lime Pie

The BEST key lime pie you will ever make. Just so you know 3/4 cup key lime juice is is about 20 key limes and 3 cups of sweetened condensed milk is equal to about 2 cans.  Take the extra time to make Graham crust yourself by mixing 1/3 cup sugar, 6 tablespoons melted butter and about ten sheets of crushed Graham crackers (or 1.5 c. of crumbs) and press into pie plate. Bake for 5 minutes at 325, let cool a little, add filling and bake as the recipe states. I have lived in Florida and eaten a lot of Key Lime Pies (not saying how many haha) and this one is the perfect mix of sweet and tart flavors and you will be amazed such a simple recipe can make such a yummy pie. Enjoy!

Key Lime Pie

Ingredients:

• 1 (9 inch) prepared Graham cracker crust
• 3 cups sweetened condensed milk
• 1/2 cup sour cream
• 3/4 cup key lime juice
• 1 tablespoon grated lime zest

Directions:

1. Preheat oven to 350 degrees F (175 degrees C).
2. In a medium bowl, combine condensed milk, sour cream, lime juice, and lime rind.
3. Mix well and pour into Graham cracker crust.
4. Bake in preheated oven for 5 to 8 minutes, until tiny pinhole bubbles burst on the surface of pie. DO NOT BROWN!
5. Chill pie thoroughly before serving. Garnish with lime slices and whipped cream if desired.

Perfect Oreo Dessert

This Oreo Dessert is rich and full of flavor, yet light and creamy. A favorite with everyone who’s tried it, it’s guaranteed to be a hit at your next pot luck or family dinner…

Perfect Oreo Dessert

Ingredients:

• 1 package Oreos (whatever flavor you like best)
• ½ stick butter
• One 8 ounce pkg cream cheese, softened
• 1 small package vanilla instant pudding
• One 8 ounce container of Cool Whip
• 3 cups milk
• 1 cup sugar

Instructions:

1. Crush Oreos in a 9×13 pan (save a few for topping).
2. Melt butter and pour over Oreos.
3. Mix together pudding mix, milk, cream cheese, and sugar.
4. Fold in cool whip. Spread over Oreos.
5. Sprinkle remaining crushed Oreos on top.
6. Chill before serving.

Pork Tenderloin with Pan Sauce

This is my "go-to" pork tenderloin recipe. It's pretty foolproof and sure to be a hit with all-ENJOY!.. I served this up with some roasted "teeny-tiny" baby potatoes and my daughter's favorite veggie, brussel sprouts!

Pork Tenderloin with Pan Sauce

Ingredients:

• 1⁄2 cups olive oil
• 1⁄3 cup soy sauce
• 1⁄4 cup red wine vinegar
• Juice of 1 lemon
• 1-2 tbsp Worcestershire sauce
• 1-2 tbsp fresh parsley, finely chopped
• 2 tsp dry mustard
• Freshly cracked black pepper, to taste
• 4 cloves garlic, peeled and minced
• 1 1-lb. pork tenderloin (silver skin removed)

Directions:
Combine all marinade ingredients and reserve 2-3 Tbsp. Place the pork tenderloin and marinade in a Ziplock bag and let marinate for at least 3-4 hours.
Preheat oven to 350 degrees. In a hot skillet over medium-high heat, sear each side of tenderloin for 2-3 minutes. Place in the oven and cook for 30-40 minutes or until the meat has reached 160 degrees. Let rest for at least 5 minutes before slicing.

Pan Sauce:

• Pan scrapings from pork tenderloin
• 1/2 cup of chicken broth
• 2-3 tbsp of pork marinade (thoroughly mixed)
• 1-2 tsp butter

Meanwhile, place the skillet back on the stove over medium heat. Add the chicken broth and scrape up all the browned pieces from the bottom of the pan. Add the marinade and let it boil down for 2-3 minutes. Add the butter and remove from heat stirring until butter has melted. Pour over the pork tenderloin.

Blueberry Cheese Cake

Blueberry Cheese Cake
Ingredients:

For the crust:

• Digestive biscuits: 8-10
• Butter (Melted): 25gm

For filling:

• Eggs: 2
• Castor sugar: 100gm
• Whipped cream: 150gm
• Philadelphia cheese: 150gm
• Gelatin: 10gm
• Water: 10-15ml
• Blueberry filling: 150gm

Directions:

1. Put gelatin and water in a bowl over a double boiler or in microwave oven till transparent. Keep aside.
2. Crush the biscuits and mix the butter and line the cups/ring mould with the mixture.
3. Take the eggs and beat with the sugar over a double boiler till thick and creamy.
4. In another bowl, mix the Philadelphia cheese and blend to a smooth consistency. Add the beaten eggs mixture and fold in the cream.
5. Fold in the gelatin and mix well.
6. Put the blueberry filling in a piping bag.
7. Put the cheesecake for up to 6 hours in the refrigerator, remove from the ring mould and pipe the blueberry filling on top, and serve.

Elvis Presley's Favorite Pound Cake

This is one of the best pound cakes I have ever tasted. Its tender appeal is owed in part to cake flour and cream, and in part to beating the batter an extra 5 minutes.

Ingredients:

• 2 sticks (1 cup) unsalted butter, softened, plus additional for buttering pan
• 3 cups sifted cake flour (not self-rising; sift before measuring) plus additional for dusting
• 3/4 teaspoon salt
• 3 cups sugar
• 7 large eggs, at room temperature 30 minutes
• 2 teaspoons vanilla
• 1 cup heavy cream

Special equipment: a 10-inch tube pan (4 1/2 inches deep; not with a removable bottom) or a 10-inch bundt pan (3 1/4 inches deep; 3-qt capacity)

Instructions:

1. Put oven rack in middle position, but do not preheat oven.
2. Generously butter pan and dust with flour, knocking out excess flour.
3. Sift together sifted flour (3 cups) and salt into a bowl. Repeat sifting into another bowl (flour will have been sifted 3 times total).
4. Beat together butter (2 sticks) and sugar in a large bowl with an electric mixer at medium-high speed until pale and fluffy, about 5 minutes in a stand mixer fitted with paddle attachment or 6 to 8 minutes with a handheld mixer. Add eggs 1 at a time, beating well after each addition, then beat in vanilla.
5. Reduce speed to low and add half of flour, then all of cream, then remaining flour, mixing well after each addition. Scrape down side of bowl, then beat at medium-high speed 5 minutes. Batter will become creamier and satiny.
6. Spoon batter into pan and rap pan against work surface once or twice to eliminate air bubbles. Place pan in (cold) oven and turn oven temperature to 350°F. Bake until golden and a wooden pick or skewer inserted in middle of cake comes out with a few crumbs adhering, 1 to 1 1/4 hours. Cool cake in pan on a rack 30 minutes.
7. Run a thin knife around inner and outer edges of cake, then invert rack over pan and invert cake onto rack to cool completely.

Brown Sugar Caramel Pound Cake

Brown Sugar Caramel Pound Cake 

Ingredients:

• 1 ½ cups butter softened
• 2 cups light brown sugar, packed
• 1 cup granulated sugar
• 5 large eggs
• 3 cups all-purpose flour
• 1 teaspoon baking powder
• ½ teaspoon salt
• 1 cup whole milk
• 1 8oz bag toffee chips
• 1 cup pecans, chopped

Carmel Drizzel:

• 1 – 14 oz can sweetened condensed milk
• 1 cup brown sugar
• 2 tablespoons butter
• ½ teaspoon vanilla extract

Directions:

Preheat oven to 325 spray a 12 cup Bundt pan with cooking spray with flour

Beat butter until creamy. Add sugars beating until fluffy. Add eggs one at a time. In medium bowl combine flour, baking powder and salt. Add flour mix to batter alternately with milk, beat until just combined. Stir in toffee buts and pecans. Spoon batter into pan and bake 85 minutes or until wooden pick comes out clean. To prevent excess browning, cover cake with foil while baking.

Let cake cool in pan for 10 minutes. Remove from pan, and let cool completely on a wire rack. Spoon Caramel Drizzle over cooled cake.


Directions for Caramel Drizzle

In a medium saucepan, combine condensed milk and brown sugar; bring to a boil over medium-high heat, whisking frequently. Reduce heat, and SIMMER for 8 minutes, whisking frequently. Remove from heat; whisk in butter and vanilla. Let cool for 5 minutes before using. NOTE: Make sure you drizzle the caramel while it’s still HOT.

When cooled the caramel does somewhat harden.

Chocolate Oreo Cake

It’s the best cake I’ve ever made and my husband who doesn’t care too much for cakes, couldn’t stop eating it. The cake is really light and fluffy and perfect..

Recipe >> Chocolate Oreo Cake @ lifeloveandsugar.com

Lemon Meringue Cupcakes

Sweet and sunny, with all the things we love about lemon meringue pie — but in cupcake form. A microwave version of traditional lemon curd saves you time, but doesn't skimp on flavor. Let's hear it for Lemon Power!

Lemon Meringue Cupcakes

Cupcakes

•     1 1/2 cups King Arthur Unbleached Cake Flour Blend
•     1 teaspoon baking powder
•     1/4 teaspoon salt
•     1/4 teaspoon baking soda
•     2/3 cup sugar
•     1/3 cup butter, room temperature
•     1 large egg, room temperature
•     1/2 teaspoon vanilla extract
•     1/2 teaspoon Buttery Sweet Dough Flavor (optional, but adds that signature bakery taste)
•     2/3 cup buttermilk

Lemon Curd

•     one batch Easy Microwave Lemon Curd

Meringue

•     3 large egg whites
•     1/4 teaspoon Bakewell Cream or cream of tartar
•     1/8 teaspoon salt
•     6 tablespoons sugar

Directions:

1) Preheat the oven to 400°F and line a 12-cup cupcake or muffin pan with paper liners; spritz the liners lightly with cooking spray.

2) To make the cupcakes: Place the following in the bowl of your mixer: the cake flour blend, baking powder, salt, baking soda, sugar, butter, egg, vanilla and Buttery Sweet Dough Flavor. Add 1/3 cup of the buttermilk.

3) Blend the mixture on medium speed for 2 minutes. The mixture will be thick at first, but will smooth out as you mix.

4) Add the remaining 1/3 cup buttermilk and mix on medium speed for 1 minute. Scrape the bottom and sides of the bowl, and mix briefly, if necessary.

5) Fill each well of the pan 2/3 full, and bake the cupcakes for 15 to 18 minutes, until they're light golden brown on the edges. Remove them from the oven, and immediately transfer them from the pan to a rack. Cool completely.

6) Prepare the lemon curd according to the recipe, and set it aside to cool and thicken as the cupcakes cool.

7) Core each cooled cupcake with a cupcake corer (or an apple corer), leaving a small well in the center of the cake. Fill to the brim with cooled lemon filling. Fill all cupcakes, then prepare the meringue.

8) To make the meringue: In a very clean work bowl, whip the egg whites and Bakewell Cream or cream of tartar until soft peaks form. Add the salt. Gradually add the sugar, increasing the whipping speed and continuing to whip until the mixture is light and billowy, and stiff peaks form.

9) Mound or pipe meringue onto each cupcake, then toast the meringue with a cook's torch; or carefully broil until golden brown. Serve warm, for a flowing lemon lava; or cool for a more set filling.

Yield: 12 cupcakes.

White Almond Wedding Cake

I have always wanted to find an awesome recipe for white cake. White cake with white buttercream is my favorite kind of cake. I have tried sooo many white cake recipes. So many. And I've experienced many disappointing results. Although the base of this recipe is a cake mix, it's definitely the closest I've come to my idea of a perfect white cake. I will have to accept the fact that it's not totally from scratch. The way I look at it is - this recipe incorporates the good things about the cake mix (tenderness & additives that keep it from going stale quickly) but has the wonderful flavor & texture of a scratch cake. When I read the reviews from folks who had made this recipe (on allrecipes.com), some commented that it tasted artificial, or like a store bought cake, or like a cake mix. I happen to like the taste of some cake mixes and I certainly like the tenderness of cake mix cakes so I did not have a problem with the flavor of this cake. If you are thinking that you will save time making this, you would be wrong. It takes just as much time as making a scratch cake. I made a double recipe, therefore I had to separate 8 eggs and it has a lot of other ingredients that the back of the box doesn't include. A double recipe makes a perfect four 9 inch layers. I did not want such a strong almond flavor so I used a lot less almond & doubled the vanilla. I bet it would have been wonderful if I would have used a vanilla bean or two in the batter. But the end result of this cake it a perfectly moist, tender, not too dense, fine crumbed & flavorful perfectly white cake. I was sure to use only egg whites (but a little bit of one egg yolk slipped into the batter) and I made sure to use CLEAR vanilla extract. I wanted a WHITE cake - not OFF white. I used cake strips around each of my 9 inch pans and I placed the pans on a 3/4 baking sheet. I wanted to prevent overbrowning and to ensure even baking. You know how sometimes cake mix cakes are kind of fragile because they are a little to tender & fluffy? I think it's the added sour cream that adds some sturdiness to these layers because they were easy to handle and to ice. Also, I was careful to get cake mixes that did NOT have the added pudding in the mix. Some reviews stated that the extra pudding made the cake almost too moist, somewhat sticky. I used Duncan Hines White. I'm telling you, this is my idea of a delicious and perfect white cake!! You just need to get over the fact that it's not totally from sratch. I highly recommend it.

White Almond Wedding Cake

Ingredients:

• 1 (18.25 ounce) package white cake mix
• 1 cup all-purpose flour
• 1 cup white sugar
• 3/4 teaspoon salt
• 1 1/3 cups water
• 1 cup sour cream
• 2 tablespoons vegetable oil
• 1 teaspoon almond extract
• 1 teaspoon vanilla extract
• 4 egg whites

Directions:

1. Preheat oven to 325 degrees F (165 degrees C). Grease and flour an 11x13 inch cake pan.
2. Stir together the white cake mix, flour, sugar, and salt in a large bowl until well mixed. Pour in the water, sour cream, vegetable oil, almond and vanilla extracts, and egg whites, and beat with an electric mix on low until all the ingredients are mixed and moistened but some lumps still remain, 4 minutes.
3. Pour the batter into the prepared cake pan, and bake in the preheated oven until the top is a light golden brown and a toothpick inserted into the center of the cake comes out clean, about 25 minutes. Allow to cool before frosting.

Mama's Pizza Casserole

For easy dinner recipes that will please the whole family, try Mama's Pizza Casserole! This casserole dinner recipe can be customized to include your favorite pizza toppings. Add in what you like best to make it your own special recipe. Pizza casserole recipes always please a crowd because it's hard to find someone who doesn't love a bubbling dish of cheesy goodness. When you want to fix an easy casserole recipe that you know will be a hit, give this dish a try. Mama knows best and this "bake" is one of her all-time top recipes!

 

Mama's Pizza Casserole

Ingredients:

• 1 (10-ounce) bag of egg noodles
• 1 jar of tomato sauce (I use Ragu spaghetti sauce)
• 3 cups Mozzarella cheese, shredded
• 1 1/2 pound hamburger meat
• 1 package of pepperoni

Directions:

    Brown the meat and drain the grease.
    
    Boil Noodles until soft.  Drain the water.
    
    Preheat oven to 350 degrees F.
    
    In a 9x13 casserole dish, start layering by first spreading a thin layer of tomato sauce on the bottom.
    
    Second layer half of the noodles over the sauce.  Then half of the meat and the rest of the noodles.
    
    Next layer half of the cheese, the rest of the meat, the rest of the sauce, and then the rest of the cheese.
    
    Lastly, top with pepperonis.
    
    Cover with foil and bake for 30 minutes.  After 30 minutes remove foil and bake for another 15 minutes.
    
    Once it is done baking, take it out and let if sit for 10 to 15 minutes.  Enjoy.

Chocolate Peanut Butter Sandwiches

Chocolate Peanut Butter Sandwiches

makes 6 treats

Ingredients:

• 6 graham crackers
• 1/2 cup peanut butter
• 1/2 cup powdered sugar
• 1/4 teaspoon vanilla extract
• Chocolate for dipping (I used chocolate Candiquik today)

Directions:

1.  Mix peanut butter, powdered sugar & vanilla with a fork in a bowl & stick it in the freezer to firm up a bit.

2. Melt chocolate (Candiquik melts beautifully in the microwave) & brush one side of the graham crackers with melted chocolate using a pastry brush.

3. Scoop peanut butter mixture on top of chocolate side of the graham crackers. I used about 2 tablespoons of pb mixture per cracker. Spread pb evenly to edges of cracker.

4. Place crackers in freezer for a bit to firm up the pb.

5. Reheat the chocolate if needed. Dip the pb graham crackers into chocolate. I set them in the bowl of melted chocolate, one at a time, & spooned the melted chocolate over the top. Then lift the cracker out of chocolate with a fork & tapped the fork on the side of the bowl so extra chocolate drips off into the bowl.

6. Place on waxed paper or parchment paper & allow chocolate to set up. I drizzled extra melted chocolate over the top. Store in refrigerator & serve very cold.

Chocolate Turtle Brownies

Chocolate Turtle Brownies are a perfect brownie treat with caramel and walnuts. You'll love using this recipe for family treats or casual entertaining..

Chocolate Turtle Brownies

Makes: 24 brownies (2 dozen)

Ingredients:

•     2 cups (12-oz. pkg.) NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Morsels, divided
•     1/2 cup butter or margarine, ( 1 stick) cut into pieces
•     3 large eggs
•     1 1/4 cups all-purpose flour
•     1 cup granulated sugar
•     1/4 teaspoon baking soda
•     1 teaspoon vanilla extract
•     1/2 cup chopped walnuts
•     12 caramels
•     1 tablespoon milk

Directions:

PREHEAT oven to 350° F. Grease 13 x 9-inch baking pan.

MELT 1 cup morsels and butter in large, heavy-duty saucepan over low heat, stirring constantly until smooth. Remove from heat; stir in eggs. Add flour, sugar, baking soda and vanilla extract; stir well.

SPREAD batter into prepared baking pan; sprinkle with remaining morsels and walnuts.

BAKE for 20 to 25 minutes or until wooden pick inserted in center comes out slightly sticky.

MICROWAVE caramels and milk in small, microwave-safe bowl on HIGH (100%) power for 1 minute; stir. Microwave at additional 10- to 15-second intervals, stirring until melted. Drizzle over warm brownies. Cool in pan on wire rack.

Double-Layered Peanut Butter Cup Brownies

So funny, I was looking for something quick and easy and special for our anniversary dessert since we weren’t going anywhere when I came across these. I knew my wife would go nuts for them because she likes rich desserts and I like to surprise her with something new. I didn’t have the REESE’S but had everything else so what the heck. They turned out great and he has been enjoying them.,

Recipes >> Double-Layered Peanut Butter Cup Brownies @ chelseasmessyapron.com