M&M Cheesecake Squares

Makes 16 squares

Ingredients

Crust

1/3 cup margarine

1/3 cup sugar, brown packed

1 cup flour

1/2 cup nuts, chopped

Filling

1 (8 ounce) package cream cheese, softened

1/4 cup sugar, granulated

1 egg

1 teaspoon vanilla extract

1 cup M&M

Preparation

1. Preheat the oven to 350 degrees F.

2. Beat the margarine and brown sugar until light and fluffy.

3. Add the walnuts and flour; mix well.

4. Reserve 1/2 cup of the crumb mixture; press the remaining crumb mixture into bottom of a 8″ square pan.

5. Bake at 350 degrees for about 10 minutes.

6. Combine the softened cream cheese, granulated sugar and vanilla; using an electric mixer, mix at medium speed until well blended.

7. Add the egg; mix well.

8. Sprinkle 3/4 cup of the M&M candies over the crust; top with the cream cheese mixture.

9. Combine the remaining 1/47 cup M&M with reserved crumb mixture; mix well.

10. Sprinkle the crumb mixture over the cream cheese mixture.

11. Bake at 350 degrees for about 20 minutes.

12. Let cool completely before serving.

Needs to be stored in an air tight container in the refrigerator.

OPTIONS:  Go for it – use  Reese Pieces instead of M&M.  You could even try Jr Mints or mini rolo’s.  

Chocolate Chip Awesome Cookies

Chocolate Chip Awesome Cookies - Not the ones your Mama Made!

4 dz cookies  325° oven

1 cup butter, melted

1 1/4 cups dark brown sugar

1/2 cup granulated sugar

1 egg

1 egg yolk

1 teaspoon pure vanilla extract

3 cups flour

1 teaspoon baking soda

1 Salt

1 cup semi sweet chocolate chips

1 cup milk chocolate chips

1/3 cup chopped nuts, optional

DIRECTIONS

In a sauce pan, melt butter & add sugars.  Stir until dissolved. Pour into mixing bowl. Chill the mixture for 10 minutes. Stir in the egg, egg yolk, and vanilla. In a smaller bowl, combine flour, baking soda, salt. Add to butter mixture. Stir in chips and nuts.  Refrigerate for 30 minutes or until firm.
Roll by hand into walnut size balls. Place on a cookie sheet. (I line mine with parchment paper).  Bake for 12 to 14 minutes or until golden brown

Chocolate Meets Cracker

Julia wanted a treat...no time to bake..so I took some graham crackers and broke them in half.  I made "sandwiches" with each pair by filling with something yummy...Nutella, Peanut Butter, Caramel..whatever. After I made the "sandwiches" I coated them in melted chocolate and dipped them in sprinkles...English Toffee bits  are the BOMB! I popped them in the freezer for about 5 minutes..some had to be flipped over and out back in to set.

Boston Cream Poke Cake

For an easy, pretty light, yummy  dessert..this is an ultimate crowd pleaser....  And as usual..NO BOX MIX REQUIRED.....

For added serving, top with a scoop of fresh whipped sweetened cream!

CAKE RECIPE

3 cups all-purpose flour

1 tablespoon baking powder

1/2teaspoon salt

1 1/2 cups sugar

3/4 cup butter, softened

4 eggs

1 tablespoon vanilla

1 cup milk

Heat oven to 350°F. Grease and flour  9 x 13 pan.
Stir together flour, baking powder and salt in large bowl. Set aside.
Beat sugar and butter in large mixer bowl at medium speed, scraping bowl occasionally, until creamy. Add 1 egg at a time; beat well after each addition. Add vanilla. Reduce speed to low. Add flour mixture alternately with milk, beating well after each addition just until mixed.
Pour batter into pan.   Bake for 25 to 30 minutes or until toothpick inserted near center comes out clean. When cake is finished, while still warm, poke holes all over cake (about 1-inch) intervals using a wooden spoon handle or other similar size object.   

PUDDING

4-cups of milk

2/3 cup of sugar

6 egg yolks

3 tablespoons of corn starch

1/4-teaspoon of salt

4-tablespoons of butter

2 teaspoon real vanilla

Stir the egg yolks with a whisk to break them up. Whisk with 1/4-cup of the milk to help them strain through a fine-mesh strainer to get any bits of egg white. Mix this strained egg mixture into the remaining milk in a sauce pan. Add the sugar, cornstarch and salt. Cook, whisking constantly, over medium heat until it comes to a simmer. Let simmer 1 minute.  Remove from heat.  Whisk in the butter and vanilla just until the butter is completely incorporated, about 30-seconds.  Let cool about 10 minutes. While cake is still warm, pour warm pudding on top of warm cake.  Using a spatula, gently spread over cake and press into holes.   Gently tap pan on counter to allow pudding to fall deeper into holes.  Place cake in refrigerator to cool completely before adding the frosting. When cake is cooled, top with glaze.

GLAZE

Bring to simmer:

1/2 stick butter

3 TB  milk

2 TB cocoa powder

Add and whisk until smooth:

2 cups powdered sugar

1/2 tsp vanilla

Immediately pour over cake.  Spread gently over entire top of cake.  Refrigerate until set. This cake needs to be refrigerated.

NOTE:  This is best made a day in advance!

Crock Pot Amish White Bread

Crock Pot Amish White Bread

2 cups warm water (110 degrees F/45 degrees C)

2/3 cup white sugar

1 1/2 tablespoons active dry yeast

1 1/2 teaspoons salt

1/4 cup vegetable oil

6 cups bread flour

This recipe is for a 4.5 quarter crock pot.  If using a larger crockpot…omit dividing dough and skip the SMALLER DOUGH portion of this recipe!

In a large bowl, dissolve the sugar & salt  in warm water, and then stir in yeast. Allow to proof until yeast resembles a creamy foam.

Mix oil into the yeast. Mix in flour one cup at a time.  For the first few cups, the paddle attachment works well.  Then change to dough hook.   When dough is slightly sticky,  place on lightly floured surface.   Divide dough.  (I do 2/3 and 1/3). Using the larger ball of dough: Form into ball.  Place in a well sprayed crock pot lined with parchment paper.   Turn crockpot on HIGH and cover.  Let cook between 2 and 2.5 hours.  Place under broiler when done on low for about 6 minutes (possible rotating half way through) if you prefer a browned top.

Smaller ball:   Place in a well oiled bowl, cover tightly with plastic.  Allow to rise until doubled in bulk, about 1 hour.  Punch dough down. Knead for a few minutes, and shape into loaf and place into well oiled  8x5 inch loaf pan. Allow to rise for 30 minutes, or until dough has risen 1 inch above pans. Bake at 350 degrees F (175 degrees C) for 30 minutes

Samoa what? Bundt Cake Silly!

SAMOA BUNDT CAKE

Batter #1

Cream:

1 stick of butter, softened

1 cup of dark brown sugar

Add:

2 eggs, mixing after each

1 tsp vanilla

Sift together:

3/4 cup all-purpose flour

3/4 tsp baking powder

1/2 tsp baking soda

1/4 tsp salt

Add:

½ cup milk to the cream mixture alternating with dry ingredients

Batter #2

Bring to boil:

1 stick butter

½ cup Crisco or omit and replace with 1/2 cup butter

4 heaping TB cocoa powder

1 cup water

Add and stir until dissolved:

2 cups sugar

Add:

2 eggs, mix well after each

1 tsp vanilla

Mix together:

2 cups flour

1 tsp  baking soda

In a large bowl mix dry with wet ingredients, then add:

½ cup buttermilk or sour cream

for the frosting

1 can of Dulce de leche (see note below)

1/2 cup powdered sugar

2 T vanilla extract

2 sticks butter, softened

2 1/2 cup toasted coconut

½ cup chopped pecans, optional

1/2 cup Ghiradelli semi-sweet chocolate chips,melted

Preheat the oven to 350F

Grease and flour the Bundt pan WELL

Pour 1/2 chocolate batter in pan.  By large spoonfuls, drop ½ other batter on top.  Pour ½ of remaining chocolate batter on top.  Drop by spoonfuls the remaining batter 1.   Pour remaining chocolate batter on top.  Bake approximately 45 min to 1 hour (until skewer inserted in center comes out). Let cool about 20 minutes, remove by inverting onto wire rack to finish cooling.  Cool completely.

For the frosting

Beat Dulce de leche, butter, powdered sugar, and vanilla 3 minutes. Fold in 1 cup toasted coconut& nuts. Refrigerate until set, about an hour.

Frost cake then top with remaining toasted coconut.

Melt chocolate chips in the microwave, place in a pastry bag with a small tip or Ziploc bag with a corner cut out about 1/4″ up from the corner, and drizzle stripes on the cake.

NOTE: If not using Dulce De Leche, the you can make your own by cooking a can of sweetened condensed milk.  Do this ahead of time!  Before you do anything, either stick the whole, unopened can of condensed milk in your crock pot and submerge it by at least 3 inches and cook it on medium for 10 hours or on high for 7. Alternatively, you can boil it on the stove FULLY SUBMERGED AT ALL TIMES for 4 hours. Let it cool.  There are other methods...just google it!

Birthday Time AGAIN....

Double Chocolate Cookie Dough Filled Cake with White Chocolate Butter Cream Frosting

Cake 
(You need to make 1 1/2 batches to get a 3 tiered cake)

Bring to boil:

          1 stick butter

          ½ cup Crisco or omit and replace with 1/2 cup butter

          4 heaping TB cocoa powder

          1 cup water

Add and stir until dissolved:

          2 cups sugar

Add:

          2 eggs, mix well after each

          1 tsp vanilla

Mix together:

          2 cups flour

          1 tsp  baking soda

          1 tsp  cinnamon

In a large bowl mix dry with wet ingredients, then add:

          ½ cup buttermilk or sour cream

Add in after all other ingredients are mixed, fold in: 

          2 cups semi sweet chocolate chips

Bake:  350 degrees for 20 to 25 minutes in a greased & floured 3 round 8".

Chocolate Chip Cookie Dough Filling

1/2 cup butter

1/3 cup brown sugar

1 teaspoon vanilla extract

1 (8 ounce) packages cream cheese

1/2 cup confectioners' sugar

3/4 cup semisweet mini chocolate chips (if you don't have mini..then pulse regular chips in a blender)

In a small saucepan, melt the butter with the brown sugar over medium heat. Stir continuously, until the brown sugar dissolves.

Remove from heat, whisk in the vanilla and set in refrigerator to cool.

Beat the cream cheese and confectioner  sugar for 1 minute.

Slowly beat in the cooled butter mixture and beat again for another minute.

Stir in the chocolate chips. Refrigerate until cooled and spreading consistency.

Spread 1/2 the filling on top of bottom layer of cake.  Place next layer on top, spread remaining filling on top of layer.  Place final layer on top.  Frost....

PLEASE do a crumb coating first!  It will save a lot of frustration!


White Chocolate Butter Cream Frosting

1/2 cup Crisco shortening 

1/2 cup (1 stick) butter softened

1 teaspoon vanilla extract

4 cups sifted confectioners' sugar (approximately 1 lb.)

1 box White Chocolate instant pudding mix

2 tablespoons milk

Makes: About 3 cups of icing.

In large bowl, cream shortening and butter with electric mixer. Add vanilla. Gradually add sugar, one cup at a time, beating well on medium speed. With the first cup, add the dry pudding mix.  Scrape sides and bottom of bowl often. When all sugar has been mixed in, icing will appear dry. Add milk and beat at medium speed until light and fluffy. Keep bowl covered with a damp cloth until ready to use. 


Because my daughter wants a ZEBRA cake..I am just going to use the white chocolate butter cream frosting.  Then decorate with zebra sugar sheets.  BUT..and I mean BUT..I would definitely frost with a fudge frosting had it not been for the zebra thing:

CHOCOLATE FUDGE FROSTING

1/3 c. butter
1/3 c. Ghiradelli's unsweetened cocoa
2 2/3 c. confectioners' sugar
1/3 c. milk
1 tsp. vanilla (or 1 TB coffee creamer)

Melt butter in small saucepan over medium heat. Add cocoa. Cook over medium heat, stirring constantly, until mixture just begins to boil. Remove from heat. Pour into small mixer bowl; cool completely. Add confectioners' sugar alternately with milk, beating to spreading consistency. Blend in vanilla. Makes 2 cups.

I need to make this.....

Root Beer Float Cupcakes..thank you Warm Sugary Goodness...

http://www.warningsugarygoodness.com/2012/04/11/root-beer-float-cupcakes/

Aviator's First Birthday

Mom & Dad of a super sweet little girl - Avalynn Rose

Cupcakes

1 3/4  cups cake flour

2  tsp  baking powder

2/3 cup whole milk

1/2 tsp  Double-Strength Vanilla

4  egg whites, room temperature

6  tbsp butter, softened

1/2 cup granulated sugar

1/4 cup  sour cream

Frosting & Garnish

6  oz  white chocolate for baking, chopped

1  pkg cream cheese, softened

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

1/2 tsp Double-Strength Vanilla

2  cups powdered sugar

For my decor:

Green food coloring

green sugar sprinkles

chocolate giraffe lollipops I made from a mold using yellow colored chocolate and light cocoa chocolate melts

Preheat oven to 325°F (160°C). Place paper liners in wells of Muffin Pan. Whisk flour and baking powder in small bowl. Combine milk and vanilla in measuring cup. In  mixing bowl, beat egg whites on high speed of electric mixer until stiff peaks form.

In  a large mixing bowl beat butter and granulated sugar on medium-high speed until fluffy; beat in sour cream until smooth. On medium speed, add flour mixture in three additions, alternating with milk mixture in two additions, mixing until smooth. Whisk in one-third of the egg whites with whisk. Fold in remaining egg whites using whisk. Using large ice cream scoop, divide batter evenly among liners.

Bake 17-20 minutes or until wooden pick inserted in centers comes out clean. Remove pan from oven to cooling rack. Cool 30 minutes or to room temperature.

For frosting,

Melt chocolate according to directions.  Let stand 3 minutes or until slightly cooled. In a mixing bowl, combine melted chocolate, cream cheese, butter and vanilla  beat on medium speed until well blended. Slowly add powdered sugar & food coloring; beat well.

Pipe the frosting onto the cupcakes.  Sprinkle with green sugar, insert a lollipop.

Yield: 12 servings
Just wait to you see the cake that her Mommy made her...I can't wait either.  I will keep you posted.


HERE IT IS.....

And here is the party...

SPRINGTIME

Strawberry Springtime Bars

1 box (18.25 oz) strawberry cake mix

5 oz evaporated milk

1/4 cup butter, melted

1/2 tsp strawberry or vanilla extract

1 cup Ghiradelli white chocolate chips

1/2 cup Ghiradelli milk chocolate chips

1. Preheat oven to 350ƒ

2. Spray a 9x13 pan with cooking spray. (I lined mine with parchment paper)

3. With your mixer, beat cake mix, evaporated milk,  extract and butter until combined. Mixture will be thick and sticky.

4. Divide batter in half and press 1 half into the bottom of the pan.

5. Bake until just set, approximately 8-9 minutes.

6. Remove base from oven and sprinkle with chips.

7. Drop remaining batter on top of in teaspoon sized amounts.

8. Bake for 20-24 minutes longer until top begins to golden.

9. Cool completely before cutting into squares.

Optional: melt some white chocolate and drizzle over top

Cream Cheese Mint Chip Cookies

1/2  cup unsalted butter softened

1/2 cup cream cheese, softened
1/2 cup granulated sugar
1 1/2 cups packed light brown sugar
2 eggs
2 teaspoons vanilla extract
2 1/2 cups all-purpose flour
1/4 unsweetened cocoa
3/4 tsp salt
1 tsp baking powder
1 tsp baking soda
1 8 oz bag  Guittard Smooth & Melty Petite Mint Chips (pastel color)

1/2 cup Ghiradelli white chocolate chips

1. Preheat oven to 350 degrees. Line four 13X17 inch baking sheets parchment paper.
2. In a large mixing bowl, place the butter, sugars, eggs, and vanilla.
3. Cream together in a stand mixer until fluffy.
4. In a medium bowl, whisk together the flour, cocoa, salt, baking powder, and baking soda.
5. Mix the wet and dry ingredients together.
6. Stir in the chips.
7. Using a small ice cream scoop, place one dozen cookies on each cookie sheet.
8. Bake each sheet for 11-13 minutes. Cool on wire rack.

9.  OPTIONAL: melt  white mint chips in disposable decorating bag and drizzle over cookies.


GIFTS TO GIVE
I melted a little white chocolate to hold the bunny in place.  Surrounded it by edible grass and some malted speckled eggs.  I used a clean jar and spray painted the lid!