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. .

Pumpkin Cheesecake - Taste of Home

Pumpkin Cheesecake

Click here for recipe for spun sugar

Recipe adapted from Taste of Home

Ingredients

CRUST:

1 cup graham cracker crumbs

1 tablespoon sugar

1/2 teaspoon cinnamon

1/2 teaspoon ginger

3 Tablespoons finely chopped walnuts                                              

5 Tablespoons butter, melted

                                              

FILLING:

2 packages (8 ounces each) cream cheese, softened

3/4 cup sugar

2 eggs

1 can (15 ounces) solid-pack pumpkin

1-1/4 teaspoons ground cinnamon

1/2 teaspoon ground ginger

1/2 teaspoon ground nutmeg

1/4 teaspoon salt

                                             

TOPPING:

2 cups (16 ounces) sour cream

2 tablespoons sugar

1 teaspoon vanilla extract

12 to 16 pecan halves

                                                                                                                                   

Directions

1. In a small bowl, combine first 5 ingredients; stir in butter. Press into the bottom of a 9-in. springform pan; chill.
2. For filling, in a large bowl, beat cream cheese and sugar until smooth. Add eggs, beat on low speed just until combined. Stir in the pumpkin, spices and salt.
3. Pour into crust. Place pan on a baking sheet. Bake at 350° for 50 minutes.
4. For the topping, combine the sour cream, sugar and vanilla until smooth. Spread over filling; return to the oven for 5 minutes. Cool for 10 minutes. Carefully run a knife around the edge of pan to loosen; cool 1 hour longer.
5. Refrigerate overnight. Remove sides of pan. Garnish each slice with a pecan half and spun sugar if you decide to make it.  Refrigerate leftovers. Yield: 12-16 servings.

All Recipe Creamy Rice Pudding

This is the best Rice Pudding...easy and no cream so less calories. 

My only regret is I didn't double the recipe. 

Original recipe makes 4 servings Change Servings

Makes servings USMetricAdjust Recipe (Help)

Ingredients

                       

3/4 cup uncooked white rice                                                              

2 cups milk, divided               

1/3 cup white sugar      

1/4 teaspoon salt                                                                       

1 egg, beaten

2/3 cup golden raisins                                                    

1 tablespoon butter                                                    

1/2 teaspoon vanilla extract

Directions

1. Bring 1 1/2 cups water to a boil in a saucepan; stir rice into boiling water. Reduce heat to low, cover, and simmer for 20 minutes.

In a clean saucepan, combine 1 1/2 cups cooked rice, 1 1/2 cups milk, sugar and salt. Cook over medium heat until thick and creamy, 15 to 20 minutes. Stir in remaining 1/2 cup milk, beaten egg, and raisins; cook 2 minutes more, stirring constantly. Remove from heat and stir in butter and vanilla.

Caramel Croissant Bread Pudding

I am so happy BREAD PUDDING is "Have The Cake,"  monthly challenge for March.  

  Sometimes I top my bread pudding with caramel ice cream topping,  so I thought I would create a recipe with caramel topping in the recipe.  I thought it tasted really good, my younger son couldn't even tell caramel was in the recipe.

 Click here to see all the recipes I have tried.

Ingredients

14 croissants (medium size)

6 large eggs

1 cup sugar

4 cups half&half
1/3 cup caramel ice cream topping
1 tablespoons vanilla extract

1 teaspoon cinnamon

Topping (optional)
1/3 Cup sour cream
2 teaspoons sugar
caramel ice cream topping

 Directions:

1. Slice croissants in half lengthwise; tear bottom halves of croissants into bite size pieces.
2. Layer croissant pieces in a large baking bowl. I have also used cast iron pans and 9x13 baking pans. Place croissant tops, crust sides up, over mixture.
3. Beat together with an electric beater eggs, caramel ice cream topping, half&half, cinnamon vanilla and sugar.  Slowly pour mixture over croissant tops; press bread to absorb liquid. Cover; chill for1 to 2 hours.
4. Place baking bowl into a large jelly pan. Pour hot water into jelly pan, filling half full. I skip this step when I use the cast iron pan.  Because~I don't have anything that fit my cast iron pan.

1. 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.
2. I wanted to topped the pudding with Cool Whip but I didn't have any so I decided to use sour cream instead.  I love sour cream in breakfast crepes and on top of cheesecake so I thought I should give it a try.  I put 2 teaspoons sugar and 1/3 cup sour cream in a bowl and mixed together.  I topped the bread pudding with the sour cream mixture and drizzled with caramel ice cream topping.  I really liked this and can't wait to let my family try it.  

 I topped another bowl with a little blueberry syrup and it was good...not as good as fresh berries would have been.

Mini Dessert pizza's

Recipe adapted from Pampered Chef

All the recipes I have found call for making a big pizza not the individual size.  I like the mini pizza's because they don't get soggy in the middle and it is nice to have your own pizza.  I had left over cream cheese frosting so I used that instead of yogurt.  The Pampered Chef recipe calls for yogurt... I like the cream cheese frosting better.

Ingredients

1 pkg of Pillsbury sugar cookies

1 to 2 banana's

10 to 12 strawberries

Ceam cheese frosting

Garnish with:

Reddi whip

Chocolate syrup

Cherries

Nuts

Cream Cheese Frosting

Ingredients
4 tablespoons room-temperature unsalted butter
4 ounces room-temperature bar cream cheese
2 cups confectioners' sugar
1/2 teaspoon pure vanilla extract

Directions

In a medium bowl, with an electric mixer, beat butter and cream cheese until smooth. Add confectioners' sugar and vanilla extract; beat until light and fluffy. Refrigerate until ready to use, up to 1 day.

Hostess Cupcakes Copycat Recipe

Recipe from: Something Swanky

Katie hosted the BEST Super Bowl Party.  Most the girls hit it off like we have known each other for years.  We laughed, cried, peed our pants a little and much much more.  I would love to tell you more but what happens in Fight Club...stays in Fight club. 

Just Joking, us old timers will get the Fight Club reference.  

Well, back to the reason for the post~ all the food was amazing!  I will post the delicious baked buffalo wings later (it will be in Katie's Korner).  This is a recipe you need to try.  No one could stop eating the wings, they were so good and BAKED. 

Then for dessert, Lori brought these AMAZING cupcakes and I do mean AMAZING.  She told me she got the recipe on Pinterest so I got on there today and found the recipe.  So here it is~

Ingredients:

For the Cake:
1 box devil’s food cake mix
1 small pkg instant chocolate pudding mix
1 cup sour cream
1 cup vegetable oil
4 eggs
1/2 cup chocolate milk (the good kind)
1 tsp vanilla
2 cups semi-sweet chocolate chips

For the Ganache:
1 cup semi-sweet chocolate chips
approximately 1 cup heavy whipping cream (don’t measure it out)

For the Retro Cream Filling:
1 – 7 oz. jar Marshmallow Cream
1/2 c. shortening
1 1/3 c. powdered sugar
1 tsp vanilla
1/2 tsp. salt
2-3 Tbsp. milk

Optional: canned white frosting for the Little Debbie swirl up top

Directions:

1. Whisk together all cake ingredients (reserving the chocolate chips) until a smooth batter forms. Fold in the chocolate chips. Distribute batter evenly among 24-36 liners (do not over fill– you don’t want domed cupcakes for this). Bake at 350º for 20 minutes. Let cool.
2. Using an electric hand mixer, beat together the shortening and the marshmallow cream in a very large bowl (there will be splatter– you’ve been warned). Beat in the powdered sugar, 1/3 cup at a time. Add the vanilla and the salt. Beat in the milk, 1 tbsp. at a time, beating in between additions, until mixture is smooth and fluffy.
3. Cut out small circles from the tops of the cupcakes. Use a ziptop bag to pipe the fluff filling into each hole. Replace the cupcake top over the filling and press gently to flatten.
4. In a microwave safe bowl, heat the chocolate chips and whipping cream for 1 minute. Whisk until smooth. Let cool for 5 minutes. Spoon over each of the cupcakes.
5. Let the ganache cool for at least an hour if piping on the Little Debbie swirl on top. (I just used canned frosting for that part– but feel free to use whatever frosting you’d like!)

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. 

Paula Deen's Bread Pudding

 

                                 Recipe from Paula Deen

 Ingredients



2 cups granulated sugar

5 large beaten eggs

2 cups milk

2 teaspoons pure vanilla extract

3 cups cubed Italian bread, allow to stale overnight in a bowl

1/2 cup packed light brown sugar

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

1 cup chopped pecans

Click here for the sauce recipe

Directions:

Preheat the oven to 350 degrees F.
Grease a 13 by 9 by 2-inch pan.Mix together granulated sugar, eggs, and milk in a bowl; add vanilla. Pour over cubed bread and let sit for 20 minutes.

In another bowl, mix and crumble together brown sugar, butter, and pecans.

Pour bread mixture into prepared pan. Sprinkle brown sugar mixture over the top and bake for 35 to 45 minutes, or until set. Remove from oven.

I don't know if you can tell but the pudding is drenched in sugar.
It was too sweet but I couldn't stop eating it.  I will reduce the sugar to 1 cup instead of 2 the next time. 

This is the recipe I will use if I am using french bread. 

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.

Pumpkin Delight

                               Recipe from "The Best Laid Plans"
I found this great recipe on "The Best Laid Plans," Blog.  Not only does she have great recipes but here is a hand made Scarf.  This will be my next project, I just need to go through my old shirts.

Now back to the Pumpkin Delight, both my sons loved it, but Trevor surprised me because he hasn't been eating any of my pumpkin dishes lately.   He asked for 5 servings, I only gave him 2.   I recommend this to anyone that likes pumpkin, it is one of the easiest desserts and very delicious.  I will definitely make it for Thanksgiving.

Ingredients:

1 Duncan Hines Butter Yellow Cake Mix
1 15 ounce pumpkin puree
1 14 ounce can sweetened condensed milk
1 8 ounce Cool Whip
1 cup Heath Bits
Caramel Sauce - I use Hershey's squirt bottle

Directions:

• Preheat oven to 350 degrees.
• Put pumpkin puree in a medium mixing bowl and slowly add cake mix while mixing. Pour in to a sprayed 9 x 13 baking pan or casserole dish.
• Bake for 25 minutes.
• Let cool for 10 minutes.
• Using the handle of a wooden spoon, poke holes in to the cake.
• Pour the can of sweetened condensed milk over the cake evenly.
• Cool for a minimum of 30 minutes. I let mine cool a couple of hours because I had other things to do.
• Spread Cool Whip over the top of the cake.
• Drizzle the caramel syrup over the top. I used a zig zag motion.
• Sprinkle Heath bits.
• Chill for at least 3 hours but can be chilled overnight.
• Enjoy!

Mandatory Mooch Apple Dump cake

Recipe from The Mandatory Mooch

I love Dump Cake recipes, so when I saw

Apple Dump Cake I had to try it.  I wondered

if I would like it because I am not a big fan

of apple pie.  But, It is really good.

I tried the same recipe but sliced 5 apples instead of the canned pie filling.  

I preferred the sliced apples over canned pie filling
.

Ingredients

2 cans apple pie filling or 5 evenly sliced apples
2 Tbsp. cinnamon
1 box yellow cake mix (I used french vanilla)
2 sticks butter
1 cup pecans, chopped

whipped cream or ice cream

Preheat oven to 375 Bake 45 minutes or until golden brown.

Dump two cans of apple pie filling into a 9×13 pan. Sprinkle with cinnamon. Crumble the dry cake mix over the apple mixture. Sprinkle the pecans over the cake mix. Slice each stick of butter into 12 equal pieces, and place the pieces on top. Serve with whipped cream or vanilla ice cream.

Pumpkin Bars "Baking in the Kitchen with Natalie"

 recipe from Recipelink.com

I love cooking in the kitchen with friends. Today Natalie came over and we made Pumpkin bars, Pumpkin pancakes and Orange Chicken.  The Pumpkin bars and Orange Chicken were  DELICIOUS.  I can't wait to make both of them again.  The pumpkin pancakes were good but they needed more pumpkin.

Ingredients
1 pkg. (2 layer size) spice cake mix
1/2 c. butter or margarine, melted
3 eggs
1 cup canned pumpkin (not pie filling)
1/2 cup sugar
1/2 tsp. grated orange peel
1/2 cup chopped pecans
dash of salt

Reserve 2/3 cup dry cake mix.
In large bowl combine remaining cake mix, butter and 1 of the eggs; mix well. Pat into greased 13x9x 2-inch baking pan.

Combine reserved cake mix, pumpkin, sugar, remaining 2 eggs, orange peel and dash of salt. Beat at medium speed on electric mixer for 1 to 2 minutes. Pour over partially baked layer. Top with nuts.

Bake at 350 degrees for 15 to 20 minutes.
Cool; cut into bars. Refrigerate.
*** next time try yellow cake mix

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

Rice Pudding Dave Lieberman

 Recipe adapted from  Dave's Lieberman 

You will love the texture of this pudding and how easy it is to make.

Ingredients

• 1 cup water
• Pinch salt
• 1/2 tablespoon butter
• 1/2 cup Arborio rice
• 2 cups whole milk
• 4 tablespoons sugar
• 1 teaspoon vanilla extract
• Few dashes ground cinnamon
• Whipped cream, for serving

Directions

Bring water, salt, and butter to a boil in a medium saucepan. Add the rice, return to a boil, and then reduce the heat to the lowest setting. Shake the pan occasionally and cook until rice has absorbed the water but it still al dente, about 15 minutes.

Bring milk, sugar, vanilla, and a few dashes of cinnamon to a simmer in a separate saucepan. Add the cooked rice and cook at a simmer over medium-low heat until rice absorbs most of the milk and mixture starts to get thick and silky, about 10 to 15 minutes.
Transfer pudding to a large bowl and cool to room temp.
 ***note~ In Dave's recipe he calls for a large bowl~
I don't think so! Notice that only half of the bowl has rice pudding in it.

     Dave's recipe                                            Contessa's recipe

Joy of Baking Croissant Bread Pudding

Recipe adapted from Joy of baking 

Recipe

7 to 8 Big Croissants  

Custard:

4 large eggs

1 cup  granulated white  sugar

1 1 /2 teaspoons pure vanilla  extract

1/2 teaspoon ground cinnamon

4 tablespoons unsalted butter, melted and cooled before you start the custard~ so it has time to cool off

2 cups milk and 2 cup half & half

Bread Pudding: Preheat oven to 300 degrees F  and place rack in center of oven. Lightly spray with a non stick vegetable spray, a 9 x 13 inch   baking dish. Place the baking dish into a larger roasting pan that has enough room around its sides to fill with water. Place the bread cubes in the baking dish. Custard: Use an electic beater to beat the eggs and sugar on high speed until thick and lemon colored (about 4-5 minutes). Beat in the vanilla extract and cinnamon. Then beat in the melted and cooled butter and half and half (light cream). Assemble: Carefully pour  the prepared custard over the bread cubes until completely covered. Press down the bread cubes so they are covered with the custard. Water Bath- (A water bath is used to provide temperature protection for the egg custard.) Carefully pour in enough hot water so that the water is halfway up sides of the 9 x 13 inch baking pan. Bake about 1 hour or until toothpick inserted in the center comes out clean. Another way to judge whether the pudding is fully baked, is to gently press down on the center of the pudding. If any custard comes up to the top, the pudding needs to be baked a little longer. Remove the bread pudding from the water bath and cool slightly before serving. ***After baking it a hour it was still runny, so I put back in the oven for 10 minutes.