Cherry Cheesecake Brownies

Cherry cheesecake was always my favorite growing up, and now I love brownies over almost everything else. These brownies cover all my bases — I love that Black Forest combination! These are so perfect for V day!

Recipe >> Cherry Cheesecake Brownies @ therecipecritic.com

Crescent Chicken

Any recipe involving crescent rolls is usually a winner and this one was no exception.It was hearty, filling and the perfect meal to warm up with on a cold winter’s night.


Crescent Chicken

Ingredients:
1 (8 or 6 jumbo count) package refrigerator crescent rolls
2 cups chopped cooked chicken
1 cup shredded cheddar cheese
1 can cream of chicken soup
1 can of milk (using soup can)

Read More >> Crescent Chicken @ timewarpwife.com

Vanilla Peach Coffee Cake

This looked great and tasted even better. I used a 10'' spring form pan as that's what I had on hand. I baked it for 65 minutes. Probably could have gotten away with only 60. But I will definitely be making this again..

Recipe >> Vanilla Peach Coffee Cake @ Pine Cones and Acorns

Key Lime Cooler Cookies

I made these yesterday, because they sounded refreshing. They are! They are so good, in fact, I am making another batch with the leftover limes. I’m guessing they will freeze well.

Recipe >> Key Lime Cooler Cookies @ flavorthemoments.com

Easy Turtle Tassies

First, begin with some Pillsbury sugar cookie dough. (Note: I was making a double batch, so I bought the “value” size that you see in the photograph.

But the regular size of cookie dough is all you need for one batch of this recipe!) Shape the dough into about 24 balls that are roughly 1-inch in diameter.

Then place each ball into a mini muffin pan cup that has been heavily sprayed with cooking spray. (Be sure to spray the top of the pan too, in case the dough bubbles over onto the top of the pan.)

Place one ball of dough in each of the 24 mini muffin cups. Then use your fingers to press each ball into the bottom and up the sides of each mini muffin cup so it forms an even cup.

Bake for 9 minutes at 375 degrees. Then remove and use a spoon to poke down the middle of each cup, which has probably risen to look like a muffin. Gently press it down, being careful not to puncture holes in the cup.

Bake for an additional 3-5 minutes, or until the tops of the cups are golden brown and the bottoms are completely cooked (this is crucial for getting them out of the pan!). Once they are cooked, remove the pan from the oven and immediately place a pinch of chocolate chips in the bottom of each warm cookie cup.

Then spoon in a tablespoon or so of warm caramel dip on top of the chocolate, and then sprinkle with some toasted pecans. Then let sit and cool to room temperature.

Carefully use a knife to loosen the top edges of each cooled cookie cup, and then remove. Serve immediately, or cover and store for up to 1 week.

Twix Cookies

I made them and LOVE them!!!! I think I put a little too much caramel on the 3 dozen I made but tonight I will lighten that up…using these for a cookie exchange and I know they will be a huge hit! (that is if I can stop eating all of them):D They are a bit time consuming though, that’s the only drawback I see.

Recipe >> Twix Cookies @ chef-in-training.com

Buttermilk Brownies With Peanut Butter Cream Cheese Icing

I added a little extra peanut butter to the frosting....everyone loved it! :)

Buttermilk Brownies With Peanut Butter Cream Cheese Icing

Ingredients:

•     1/2 c. buttermilk
•     1 c. flour
•     1 tsp baking soda
•     2 eggs
•     1 c. butter
•     1 c. water
•     2 c. sugar
•     1/3 c. cocoa
•     1 1/2 tsp vanilla

Directions:

Combine flour, sugar, baking soda and set aside

In a medium saucepan combine butter, cocoa and water and bring to boiling while stirring constantly. Remove from heat.

Add chocolate mixture to the flour mixture, beat on medium speed until combined.

Add eggs, vanilla and buttermilk & beat for one minute (batter will be thin)

Pour into greased 9 X 13 pan

Bake at 350 for 30-35 minutes


for the icing:

    1/4 c. reduced fat peanut butter
    1/4 c. butter, softened
    1/4 c. reduced fat cream cheese, softened
    2 c. confectioner’s sugar
    3 tbsp milk




cream together first three ingredients and then gradually add sugar to desired consistency, The milk can be left out for a stiffer icing, or if the milk makes the icing too thin, additional sugar can be added. Spread on cooled brownies.

German Chocolate Cake

Although Germany is famous for tall, multi-layered torten with alternating layers of cream, cake, fruit, nuts, beer, sausages, etc…German Chocolate Cake is decidedly the result of good-old American ingenuity. Deep, dark chocolate cake is layered with a rich filling of toasty coconut and pecans, then glazed with a slick, bittersweet chocolate icing. It’s based on a recipe using Bakers™ Chocolate, a company which employed Samuel German in 1852, hence the name. The first version of German’s Chocolate Cake—of which the apostrophe is part of the original name, was created in the mid 1950′s.

This is the best version of this classic dessert by far. It’s a slight variation of the fine recipe from Veronicascornucopia.Com

Recipe >> German Chocolate Cake @ Veronicascornucopia.Com

Lemon Meringue Pie

Found this recipe on Pinterest and was excited to try it over the weekend. I was able to really impress the inlaws with pie and coffee this past Sunday. This was by far the best pie that has come out of my kitchen.

I also had a little bit of an issue with the cornstarch in the meringue. The first time I left it on the heat for too long and it turned into a really thick glob that didn't mix in well. The second time left in on the heat for a few seconds and took it off immediately. Second time worked much better.

I'm sure after doing this a few times it will keep getting better.

Recipe >> Lemon Meringue Pie @ notsohumblepie.blogspot.com

Chocolate Cassata

The traditional version of this Sicilian dessert, often served at Easter, is made from a light-textured sponge cake stuffed with rum-ricotta filling laced with candied orange peel. Here I provide a version more suited to most Americans' taste: dense chocolate cake, filled with sweetened ricotta cheese and chocolate chips, and iced with creamy fudge frosting.


Chocolate Cassata

Yield: 8 to 12 servings

Ingredients:


Cake:

•     1 1/4 cups King Arthur Unbleached All-Purpose Flour
•     1/4 teaspoon baking powder
•     1/2 cup (8 tablespoons) butter, preferably at room temperature for easiest mixing
•     1 1/2 cups sugar
•     3/4 teaspoon salt
•     1 tablespoon espresso powder, optional, to enhance chocolate flavor
•     2/3 cup Double-Dutch Dark Cocoa or Dutch-process cocoa powder
•     3 large eggs
•     3/4 cup milk
•     2 teaspoons vanilla extract

Filling:

•     2 cups ricotta cheese, part-skim preferred
•     3/4 cup semisweet chocolate chips, mini chocolate chips preferred
•     1 teaspoon vanilla extract1/3 cup confectioners' sugar
•     2 tablespoons simple syrup or vanilla syrup, to brush on cake, optional

Frosting:

•     1 cup unsweetened baking cocoa
•     1/2 teaspoon espresso powder, optional
•     1/2 cup heavy cream
•     3/4 cup confectioners' sugar
•     1 teaspoon vanilla extract
•     1/2 cup (8 tablespoons) butter, preferably at room temperature for easiest mixing
•     pinch of salt
•     1 cup confectioners' sugar, sifted

Directions:

To make the cake: Preheat the oven to 325°F. Lightly grease an 8 1/2" x 4 1/2" loaf pan.

In a medium-sized mixing bowl, beat together the butter, sugar, salt, vanilla, baking powder, espresso powder, and cocoa to make a sandy, somewhat clumpy mixture. Don't worry; the eggs will smooth things out.

Add the eggs one at a time, beating well after each addition. Scrape down the sides and bottom of the bowl midway through this process.

Add half the flour to the bowl, beating at low speed to combine.

Add all of the milk, beating at low speed to combine.

Add the remaining flour, beating gently just until the batter is smooth.

Pour the batter into the prepared pan.

Bake the cake for about 70 minutes, or until a toothpick inserted into the center comes out clean. The top may look a tiny bit damp; that's OK. If you have an instant-read thermometer, the center will register 210°F to 215°F, while just under the top will register about 198°F to 200°F.

Remove the cake from the oven, loosen the edges, wait 10 minutes, and turn it out of the pan onto a rack to cool.

Store completely cooled cake well wrapped, at room temperature, until ready to fill and frost.

To make the filling: Stir together the ricotta, sugar, vanilla, and chocolate chips. Cover and refrigerate until ready to use.

To make the frosting: sift the cocoa, confectioners' sugar, and espresso powder into a bowl.

Bring the cream to a simmer on the stove or in the microwave, and whisk into the cocoa mixture. At first the mixture will look grainy; continue whisking for a minute. You'll see the lumps disappear as the sugar dissolves and the cocoa hydrates. Set aside to cool to room temperature.

Place the butter, salt, and sifted confectioners' sugar in a large mixing bowl.

Beat until the mixture is smooth and fluffy. Beat in the vanilla.

With the mixer running on low speed, add the cocoa mixture a spoonful at a time until it's all incorporated. Scrape the bowl, then beat at medium speed for 1 minute.

To assemble the cake: Split the cake in thirds lengthwise, to make 3 layers. Brush the cut side of each layer with simple
syrup or vanilla syrup; this will help keep the cake moist.

Place the bottom layer on a serving plate. Spread with half the ricotta filling. Top with the second layer, and spread with the remaining filling. Place the third layer on top.

Ice the cake — top and sides — with the frosting.

Serve immediately; or refrigerate, well-wrapped, until ready to serve, preferably not longer than 24 hours. Cut in crosswise slices to serve.


Tips:

As with any cake, refrigeration will dry it out. If not served immediately, this should be refrigerated, and is best served within a day of preparation. When wrapping, stick a couple of skewers or toothpicks into the top, to keep the plastic wrap from sticking to the icing.