German Chocolate Cake

I love this German Chocolate Cake Frosting!  

 This mini German Chocolate bundt cake is from 2015. 

This cupcake is from 2016

This beautiful cake made its way into the Flops section.  I guess it is a little lopsided.  At least that is what Mike thinks.  I know he is right so I took pictures from the angles it wasn't as noticeable.  And if that wasn't enough to make it into the flops section... the poster board fall onto the cake. 

The picture below explains everything.

2016 Cake

Ingredients

• 4 egg yolks
• One 12-ounce can evaporated milk                                          
1 cup granulated sugar  
4 tablespoons dk brown sugar
3/4 stick butter                                                                            
• 1 teaspoon vanilla extract                                                          
• 1-1/3 cups sweetened grated coconut                                        
1 1/4  cup pecans broken into small pieces 

Baking Instructions

In a  jelly roll pan, toast the pecans and  coconut at 350 about 8-10 minutes, watch closely. 
See picture below, the coconut is toasted but not brown.

Now in about a 2-quart heavy saucepan, whisk evaporate milk and egg yolks well; then add the sugars. Cut the butter into pieces and add to pan.  Now heat on mediium high, whisking constantly, the butter will melt as it is warmed. It will start to thicken up as it reaches the boiling point. Once it starts to boil, keep stirring about 30 seconds more, then remove from heat, about twelve minutes from start to finish.  Pour through a sieve into a clean medium-sized heatproof bowl.

This traps some little bits of egg but probably wouldn't be noticed.   I won't sieve again.  I actually ate the little clumps of eggs and they tastes great.   

Stir in vanilla thoroughly.

Let cool at room, then chill in refrigerator for 30 minutes.

Remove after 30 minutes and stir in the coconut and pecans well. .

Chocolate Chip Coconut Cookies

Thanksgiving 2015

I made napkin rings, pumpkin place setting cards and Caramel Apples this Thanksgiving.  The pumpkin place setting cards were a little time consuming but I think they were worth it because they really looked cute on the plates.

click here to see my Thanksgiving idea's on Pinterest

Thanksgiving Clip Art

Bacon Pancakes

Pedro did it again...he sent me an email with 10 amazing idea's. This was one of them and my family loves these pancakes.  

 My husband thinks the size is perfect, he said they weren't all doughy like most pancakes.   The bacon just made the pancakes so delicious!  I will definitely make these again.

  

This is a self explanatory recipe.  Just make your favorite pancake recipe and pour it over the cooked

bacon.  In the recipe Pedro sent me they put the pancake mix on the griddle first and then put the bacon on top.  Then they added a little extra pancake mix on top of the bacon to cover it.  They were longer and skinnier and better looking but I am sure they taste the same and this is easier.

Starbucks Copycat Caramel Scones

click here for original recipe

I didn't have cream or half and half so I made a few adjustments.  I also didn't make the topping I just made a maple glaze and it was great.   My husband and son think they are great.  I didn't follow the directions below... I beat the flour and butter together to see if it made a difference.  I think it did, so next time I will follow the directions and see what happens. 

3 cups unbleached all purpose flour

1/2 cup plus 2 tablespoons unsalted or salted butter (or margarine) (my addition the 2 T butter)

3/4 cup half and half or light whipping cream

1/3 cup granulated sugar

1/2 teaspoon salt (if unsalted butter is used)

1 tablespoon baking powder

1 cup milk (for best results use whole milk)

1 1/2 whole milk  (my addition)

1 egg

2 teaspoons vanilla

1 cup butterscotch baking chips

Topping

1/3 cup butterscotch chopped baking chips

1 egg white, slightly beaten

Confectioner's (powdered) sugar (optional)

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Preheat oven to 425 F.

Line a baking sheet with parchment paper. Place flour and butter in a medium mixing bowl, combine with your fingers

to a coarse meal consistency. Add sugar, baking powder and salt (if used) combine well. Stir in cream, vanilla and egg,

blending well to form a soft dough.

Scoop mixture onto baking sheet. Brush tops with beaten egg white; sprinkle ground butterscotch chips over top. Bake

until browned - 16-18 minutes.

Dust with confectioner's sugar when cool if desired .

Saltine Toffee Candy

Click here to get original recipe 

I use to make these years ago and couldn't remember why I stopped.  Now, I remember... mine always turn out sloppy.  Thank goodness I doubled the recipe because I was able to get enough GOOD PIECES to make a few good packages.   I will tell you this, I think it is me and not the toffee.  My friend Teresa doesn't bake or cook...she makes it and it is amazing ( see picture at the bottom of the page)  It looks great, taste great and everyone goes crazy over it.  So, I don't know what I am doing wrong but it isn't because I am not reading the directions because I am and I even set the timer. 

Prep Time: 15 minutes

Ingredients:

1.5 sleeves of saltine crackers

1 stick (4 oz) butter

1 cup packed brown sugar

2 cups chocolate chips

optional~ nuts or crushed up candy cane

Preparation:

1. Preheat the oven to 350 degrees. Prepare a baking sheet by lining it with aluminum foil and spraying the foil with nonstick cooking spray.
2. Arrange the crackers in a single layer on the baking sheet so that there are no empty spaces in between them. Crush any remaining crackers into small crumbs and set aside for now.
3. Place the butter and brown sugar in a small saucepan over medium-high heat. Stir while the butter melts, and bring the mixture to a rolling boil. Once boiling, carefully pour the sugar-butter mixture over the crackers on the baking sheet in an even layer, trying to cover most of the crackers. If you miss some spots, don’t worry as the toffee will spread in the oven.
4. Bake the toffee crackers at 350 degrees for five minutes, until the toffee is bubbling all over. Carefully remove the pan from the oven and allow to cool for one minute.
5. Sprinkle the chocolate chips on top of the hot toffee, and allow them to sit for one minute to soften and melt. Once softened, use an offset spatula or knife to spread the melted chocolate over the entire surface of the toffee in an even layer. While the chocolate is still sticky, sprinkle the top with the reserved crushed crackers.
6. Refrigerate the pan to set the toffee and chocolate for about 30 minutes. Once set, break into small uneven pieces by hand, and enjoy! Store uneaten saltine toffee in an airtight container for up to a week.

Here is a picture of Teresa's toffee from, "The 3rd Annual Cookie Exchange."  She used graham crackers instead of saltines,  I guess you can interchange the crackers.  It was so DELICIOUS, like always.

Rolo Turtles

Preheat oven 200 degrees
1. Line cookie sheet with the pecans, pick the best ones.  Toast in oven for 2 minutes.
2. Line a cookie sheet with Snyder's Butter Snaps.
3. I used the mini Rolo's because they are already unwrapped.   I put two Rolo's on some of the  pretzel's to see if it made a big difference.  I thought they were both great, my son like the pretzel   with 2 Rolo's.  I also tried Milky Ways...I probably won't do that again.

    4. Put them in the oven for 3 to 4 minutes, they will be soft because they are melting.

    5. As soon as you take them out of the oven press a pecan half into the center of the Rolo. 

Gingerbread Loaf

Starbucks copy cat Gingerbread Loaf

 recipe adapted from "A cup of Mascarpone."

I am so glad I stumbled across this blog today  "A cup of Mascarpone,"  All of her food looks so delicious and the presentation is great.  I wanted a slice of her Gingerbread Loaf as soon as I saw it, so I check my cupboards for the ingredients and had everything but the orange extract.

  I just used orange juice and zest and it was fine. 

 This really does taste like Starbucks Gingerbread loaf.    

Ingredients:

for the loaf:

1 1/2 cups all-purpose flour

2 teaspoons ground cinnamon

3/4 teaspoon ground cloves

2 1/4 teaspoons ground ginger

1 teaspoon salt

1/2 cup butter, softened

1 cup granulated sugar

1 teaspoon orange fresh squeezed orange juice 

1 teaspoon orange zest

1 egg at room temperature

1 cup natural applesauce

1 teaspoon baking soda

for the frosting:

1 8-ounce package cream cheese, softened

1 1/2 teaspoon fresh squeezed orange juice

1/2 teaspoon orange zest

2 1/2 cups confectioner's sugar

Optional chopped candied ginger or candied orange peel for garnish

Create the Gingerbread Loaf and Frosting:

create the loaf:

Preheat oven to 350 degrees F. Grease and flour a 9"x5" bread pan (not mini bread pans). 

In a medium bowl, sift together flour, cinnamon, cloves, ginger, and salt. Set aside.

Beat butter and sugar until fluffy, stir in orange juice and zest, add egg and mix well.  Add baking soda, applesauce and flour and beat until smooth.

Scoop the batter into prepared loaf pan(s).

Bake 40 to 50 minutes or until a toothpick inserted into the center of cake comes out clean. If baking the 2 smaller loaves, bake for 30 to 40 minutes.

create the frosting:

Beat the cream cheese until fluffy. Add orange juice and zest. Slowly beat in confectioner's sugar.

Once the cake has cooled, evenly spread the frosting on top. Garnish with chopped candied ginger or orange peel, if desired.

Adapted with slight changes from The Restaurant Recipe Blog.

December's Challenge Apple Strudel

Apple filling recipe for Paula Dean, Pastry Puff Directions from puffpastry.com

 Have the Cake challenge for December is Apple Strudel.  I could not wait to finally tackle a strudel recipe.  I have always been too intimidated by strudel for some reason.  That is why I am so glad I joined this baking group, it gets me out of my comfort zone.  I had a pastry puff in the freezer so I follow their directions for the pastry puff but follow Paula Deen for the apple filling.  Once again I didn't follow the directions.  I wasn't able to print out the recipe so I went off memory and I think it was GREAT.  So, I will make my recipe in the future. 

Apple Strudel:

Ingredients
1 egg 
17.3-ounce package Pepperidge Farm® Puff Pastry Sheets (1 sheet), thawed
1 tbsp. water
1Fuji apple
2 Granny Smith apples, peeled, cored, halved, and sliced
1/2 lemon, juiced
1 tablespoon lemon zest, finely chopped
1 teaspoon ground cinnamon, plus more for sprinkling
1/2 cup brown sugar, packed
1/2 cup vanilla wafers
1/4 cup chopped pecans

Glaze: Optional

2 cups confectioners' sugar

3 1/2 tablespoons milk

Directions

Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper.  Combine the raisins, apples, flour, lemon juice, lemon zest, cinnamon, brown sugar, cookie crumbs, and pecans, in a 3 qt pan.  Cook on low for 15 minutes, stir occasionally.

1. Remove pastry puff from the box, unfold the pastry sheet on the work surface. Roll the pastry sheet into a 16 x 12-inch rectangle. With the short side facing you, spoon the apple mixture onto the bottom half of the pastry sheet to within 1 inch of the edge. Roll up like a jelly roll. Place seam-side down onto a baking sheet. Tuck the ends under to seal. Brush the pastry with the egg mixture. Cut several slits in the top of the pastry.
2. Bake for 35 minutes or until the pastry is golden brown. Let the pastry cool on the baking sheet on a wire rack for 20 minutes. Sprinkle with the confectioners' sugar, if desired.
3. Drizzle Caramel Ice cream sauce if desired. 

For the Glaze:

Mix ingredients thoroughly.
*Cook's Note: If too thick add a little bit of milk. If too thin add a little bit of confectioners' sugar.

Mint Chip Icecream Pie

1 box Brownie Mix
1- 1/2 gallon Mint Chip Icecream or your favorite flavor
8 oz of Hot Fudge
Reddi Whip
nuts optional
Cherry option
NOTE- Make sure you take
 the icecream out of the freezer

for a  few minute before you
are going to put it in the pan. 

It is easier to work with  soft.
 I usually use Oreo's cookies to
 make the crust but  I used Brownie
 mix today.  I loved the brownie
crust  but my husband didn't. 
I followed the recipe on the brownie
 package, then spray the bottom of a
 Spring foam pan with Pam. Pour a
thin layer of brownie batterer in the
pan and baked for about 15 minute.
Test it with a tooth pick. Put it in the
freezer for about 10 minutes so if cools off.    

Pour a thin layer of Hot fudge on top of the brownie crust. Put icecream in the pan to fill it have half

way.  Now you can put crumbled up brownie on top of the icecream.  Then put another layer of icecream on top of the crumbled brownies.  LEAVE enough room to cover with Hot Fudge.

Put it back in the freezer until you want to eat it.  I usually take it out of the freezer 10 minutes before I want to serve it.  Garnish with Reddi whip, nuts or sprinkles and top with a cherry.

I had brownie to crumble in the middle of the pie because I made a small pan with the left over batter. 

Dessert/Breakfast Crepes

Recipe from Allrecipe

I loved going downstairs and eating my aunts crepes when I was a child.   I think she is the reason I love to cook.  I remember thinking she was a famous chef and that people loved to eat her food.    In my mind she was a celebrity chef and people gathered near her because of her infectious personality and good food.  So if you make these crepes, think of my Aunt Dorthy.  This is not my aunts recipe, I actually don't have any, to bad blogging wasn't around 25 years ago.
 

Ingredients

4 eggs, lightly beaten

1 1/3 cups milk

2 tablespoons butter, melted

1 cup all-purpose flour

2 tablespoons white sugar

1/2 teaspoon salt

Directions
1. In large bowl, whisk together eggs, milk, melted butter, flour sugar and salt until smooth.
2. Heat a medium-sized skillet or crepe pan over medium heat. Grease pan with a small amount of butter or oil applied with a brush or paper towel. Using a serving spoon or small ladle, spoon about 3 tablespoons crepe batter into hot pan, tilting the pan so that bottom surface is evenly coated. Cook over medium heat, 1 to 2 minutes on a side, or until golden brown. Serve immediately.

Spread the jelly or Nutella on the crepe, fold the two sides in and roll it up. I put sour cream and jelly on mine but the boys like jelly in the middle and Reddi Whip on top.

Apple Cobbler Dump Cake

Recipe from: Come Together Kids

The Apple dump cake I made last week with pie filling wasn't good..  I loved the topping and the recipe is so easy.   So, I found this recipe and love it.  This recipe is so easy and delicious, my favorite apple recipe so far.

Ingredients
* 5 fresh apples peeled  (1/4 in. thick) 
* box of yellow cake mix
* 1 stick of butter

Directions:
1. Spray a pie dish with cooking spray.
2. Dump the apples in the dish and spread them evenly over the bottom.
3. Pour a layer of dry cake mix over the apples. (You might not have to use the whole bag, use just enough to cover the apples with a decent layer)

4. Melt a stick of butter and pour the melted butter evenly over the cake mix.
5.  Sprinkle a little apple pie spice or cinnamon over the top.
6. Bake at 350* for about 35-45 minutes until the top is slightly golden and the apples are hot and bubbly. (Note: with about 10-15 minutes left in the cooking time, peek in at your cobbler. If you notice there are some dry patches of cake mix, you can sprinkle just a little bit of water on them so it's not powdery. Then continue baking)
7. Optional- scoop of vanilla ice cream and drizzle with caramel sauce.

Asian Turkey Lettuce Wraps

A big thanks to Katie for sharing one of her GO-TO recipes. 
I picked this recipe because it is healthy and lettuce wrap are GREAT!  My husband and I both agree that it needs more of something.  I don't know for sure but I am going to make a couple changes next time I make it. 

 Five Stars

Ingredients                                                                                                                        
2 tablespoon sesame oil
1 large onion, chopped

1 ¼ pounds lean ground turkey

½ cup purchased Asian peanut sauce

1 tablespoon hoisin sauce
1/4 cup chucky peanut butter

1 tablespoon soy sauce, plus additional soy sauce for dipping

1 cucumber, peeled, seeded, chopped (about 1 1/4 cups)

12 large butter lettuce leaves

1 teaspoon sriracha sauce

1 can of water chestnuts, chopped

3 cloves of garlic, minced
***1/4 cup chopped lightly salted peanuts( I added those to the recipe)

Preparation

In a large skillet heat the sesame oil over medium-high heat. Saute

the onions until translucent, about 5 minutes. Add the turkey and
cook until no longer pink, breaking it up with the back of a wooden

spoon, about 5 to 7 minutes.Add minced garlic, peanut sauce, hoisin sauce,
1 tablespoon soysauce, sriracha sauce, water chestnuts to the turkey mixture
and mix to combine. Let it simmer for minutes.

Can be made 8 hours ahead.Cover and refrigerate. Reheat in microwave or skillet, adding water by tablespoonfuls to moisten if necessary, before continuing.)

Stir in cucumber and chopped mint. Taste for seasonings, season

with salt and pepper.Transfer turkey mixture to your serving bowl.
Place mint sprigs and lettuce leaves on platter. To make wraps,
spoon turkey mixture onto lettuce leaf, add a few mint sprigs,
fold in sides over filling, and roll up.

Zucchini Bread

Grandma's Best Zucchini Bread

Ingredients
3 eggs
1 cup oil (veg or canola)
2 cups sugar
2 teaspoon vanilla
2 cups shredded zucchini
1 - 8oz can well drained crushed pineapple
3 cups flour (unsifted)
2 teaspoon baking soda
1 teaspoon salt

1/2 teaspoon baking powder
1 1/2 teaspoon cinnamon
3/4  teaspoon ground nutmeg
1 cup finely chopped walnuts

Frosting
8 oz. cream cheese (soft)
8 oz. butter (soft)
2 cups powdered sugar
1 1/2 vanilla
Beat cream cheese and butter until creamy add vanilla and powdered sugar. If the frosting isn't as thick as you like it add another 1/2 cup. 
Preheat oven to 350.  Beat egss to blend, add oil, sugar, vanilla, continue beating mixture until foamy.  With a spoon stir in zucchini and pineapple.  Combine flour, baking soda, baking powder, salt, cinnamon, nutmeg and walnuts.  Stir gently until zucchini blended.   Bake for 50 minutes or until a wooden pick insert in center comes out clean.  Cool in pans 10 minutes, turn out on wire racks to cool Makes 2 loaves  After trying the muffins, I wouldn't
make them again.  The loaves are better, the texture is a little different.

Croissant Bread Pudding

                                           Recipe adapted by Martha Rutledge

  

Ingredients

9 croissants

8 lg eggs

1 1/2 cups sugar

2 half&half
1 cup milk

2 tablespoons vanilla extract

1/8 teaspoon salt

1 teaspoon cinnamon

I have made this recipe many times and one time I added 1/2 cup of vanilla pudding mix because I had some I wanted to use up and it was DELICIOUS!  The powder pudding from a box.  Give it a try!

 Preparation

1. Slice croissants in half lengthwise; tear bottom halves of croissants into bite sizel pieces.
2. Heat bourbon in a small saucepan over low heat; stir in raisins. Remove from heat, and let stand for 10 minutes. Layer croissant pieces evenly in a lightly greased 13- x 9-inch baking dish. Sprinkle with raisins. Place croissant tops, crust sides up, over mixture.
3. Whisk together eggs and sugar. Whisk in cream, vanilla, and salt. Slowly pour mixture over croissant tops; press bread to absorb liquid. Cover; chill 1 hour.
4. Place dish into a larger pan. Pour hot water into larger pan, filling half full. I had to skip this step because I didn't have anything that fit my cast iron pan.
5. Put all topping ingredients in a bowl and smash together with a fork, then crumble on top of pudding.
6. Bake at 350° for 45 minutes or until set. Cover with aluminum foil, and bake 15 more minutes. Remove from oven, and remove dish from water pan. Serve warm with Bourbon Sauce.

***  I think the bread pudding is delicious without any topping.  But if you want to try Paula Deen's Pecan topping, it is really good.  The Rum Sauce recipe is too strong for me so I reduce the rum to 1 tablespoon and added 1 tablespoon vanilla.   It turns out I don't really like rum sauce.

 Paula Deen's Pecan Topping

1/2 cup packed light brown sugar

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

1 cup chopped pecans

Click here for the Rum Sauce Recipe

Ingredients

2 teaspoons cornstarch

2 tablespoons water

1 cup half and half

1/4 cup sugar

1 tablespoons bourbon
1 tablespoon vanilla

****  I have made this recipe twice, the second time I put 1/2 cup of vanilla pudding in the recipe.  It was delicious!!  I think everyone should try this addition at least once.

Click to see savings

Preparation

1. Stir together cornstarch and 2 tablespoons water.
2. Bring cream and sugar to a boil in a heavy saucepan. Reduce heat to low, and whisk in cornstarch mixture until cream mixture thickens. Remove from heat, and stir in bourbon.

Martha Rutledge, Mobile, Alabama, Southern Living  March 2003

Candied Bacon Waffles

     I am so happy I found this recipe at  Penny Candy Studious blog.

Stuffed Peppers

 This recipe earned its way into my Go To Recipes. 

Simply Love Food's Southwestern

Recipe Adapted from Simply Love Food

Since, my sister-in-law Julie has been a big part of this blog, I asked her to share her

 GO TO recipe with me and my readers.  I wanted to feature something she makes for her family.  She gave me a recipe she got on Pinterest for Southwestern Stuffed Pepper.

 I would suggest this recipe to anyone that likes stuffed peppers and Mexican food. 

 Ingredients

1/2 lb lean ground turkey breast 

1 cup chopped onions

1 heaping tbsp of homemade taco seasoning (or you can use the packaged type if you like)

1 teaspoon salt

2 cups of cooked rice (any type you like) 

3-4  bell peppers, halved and seeds removed

1 can of black beans, drained & rinsed I didn't have any

½ cup of frozen corn

1 (15 -16 ounce) jar of salsa ( I used a chipotle salsa)

1 Cup Shredded Cheddar Cheese

Garnish with these toppings: fresh cilantro, sour cream,sliced avocado

Step 1.  Cook 2 cups of rice
Step 2.  Cut the peppers in half and seed them.
Step 3.  Boil the peppers for about 15 to 20 minutes, if you like them soft.
Step 4.  In a frying pan saute the hamburger, add the taco seasoning,onion, and 1 teaspoon salt.

Step 5.   Add the 16 oz jar of salsa or 2 cups homemade.
Step 6.  Add 1/2 Cup frozen corn I used Trader Joe's frozen grilled corn

Spoon the hamburger mixture into each half of the bell peppers and place back into the baking dish. Cook the peppers for another 15-20 minutes or until the peppers are cooked all the way.  Before removing from the oven sprinkle the tops of each pepper with shredded cheddar cheese. Place back into the oven until the cheese has melted.
Remove from the oven and top with fresh cilantro, avocado slices and/or sour cream just before serving.

I also wanted to Thank Brandi at Simply Love Food for sharing her recipes and inspiring people to cook.