Death by Peanut Butter and Chocolate Trifle!

 Come a little closer, don't be shy...

My sister-n-law Lora and I have a major thing for chocolate--maybe this is why we get along so well!  She sent me Incredible Chocolate Recipes cookbook from Southern Living for my bday a few years ago and wasn't kidding when she said I would die for this PB Trifle.  All her kiddos request it on their birthdays.  It's such a decadent, yummy, rich, gorgeous, heavenly dessert, I guarantee you'll be the hit at any potluck or party.  I was so glad I made it when we had some friends over, they happily took the leftovers home because if they hadn't, I'm sure it would've been the death of me!  

Peanut Butter and Chocolate Trifle

1 box fudge, brownie mix
2 cups whipping cream, divided
1 (11 ounce) package nestle toll house peanut butter and milk chocolate chips
2 teaspoons vanilla extract
1 1/2 cups peanut butter, nestle treasures chopped (I used Dove Peanut Butter)
1 (8 ounce) container frozen whipped topping, thawed
1 (11 ounce) package nestle toll house peanut butter and milk chocolate chips (optional)

1. Prepare and bake brownie mix according to package directions; cool. Cut into small 2-inch squares.

2. Cook 2/3 cup whipping cream and 1 2/3 cups morsels in a small saucepan over low heat, stirring constantly, until blended; remove from heat, and stir in vanilla. Chill 30 minutes.

3. Beat remaining 1 1/3 cups whipping cream at high speed with an electric mixer until soft peaks form. Stir one-third of whipped cream into chocolate mixture. Fold in remaining whipped cream.

4. Layer half of brownies in bottom of a 3 1/2-quart trifle dish or bowl; top with half of chocolate mixture, half of chopped peanut butter treasures, and half of whipped topping. Repeat procedure with remaining brownies, chocolate mixture, chopped peanut butter treasures, and whipped topping.

5. This step is optional (I was too lazy to do it).  Sprinkle 1 2/3 cups morsels in an even layer on a parchment or wax paper-lined baking pan. Bake at 200° for 2 minutes or until morsels are evenly melted; chill 1 hour or until firm. Break into large pieces. Garnish top of trifle with peanut butter-chocolate pieces.

Coconut Macaroons make me SwooN!

It's pretty plain to see, I'm on a coconut kick lately. I think it's my secret desire for a tropical getaway! But for now, my reality is packing a gazillion boxes and cleaning my brains out! We're heading back the the desert, yep, good ol' St George Utah! It's been an amazing 18 months here in Virginia. I wish I could pack up the beautiful surroundings, along with all my wonderful friends. My heart aches just writing about it! On Sunday night we went to Conrad and Kristie's for our farewell barbeque. These macaroons were served for dessert, and let me tell you, I was swooning! They are the best homemade macaroons I've ever tasted! The recipe is from the ultimate cook/baker in the world-Barefoot Contessa...wish we were neighbors (there's another secret desire revealed). I better get back to reality!

Coconut Macaroons
Barefoot Contessa

14 oz. can sweetened condensed milk
14 oz. sweetened shredded coconut (flaked)
1 tsp. pure vanilla extract
2 extra-large egg whites, at room temperature
1/4 tsp. kosher salt

Preheat oven to 325 degrees.

Combine coconut, condensed milk, and vanilla in a large bowl.

In electric mixer with whisk attachment, whip the egg whites and salt on high speed until medium to firm peaks form. Carefully fold into the coconut mixture.

Drop batter by rounded tablespoons onto cookie sheets lined with parchment paper.

Bake 25 to 30 minutes, until golden brown.

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Sweet Sticky Rice with Mangos

When I told Garrett what I was making for dessert, he response was "couldn't we just be normal and have brownies like everyone else!" He ended up wolfing down 2 servings of this unique and yummy dessert! It helped that his favorite fruit is mangos! Lately, I've been trying to get my kids to expand their taste bubs, and be willing to try new and different types of food. I'm known to be a little picky myself so this is helping me to think outside the typical American cuisine category. Last week we had coconut curry chicken with lemon grass rice. I heard the typical complaints until they ate their first bite, it was all smiles from then on. It was so good! I'll post those recipes soon. I first need to pack!

What you'll need:

2 cups sticky rice *(sweet rice)
1 can coconut milk-divided in half
sugar
water
salt

1. Add the rice into a medium sized microwaveable bowl (with lid). Cover rice with water, 2 inches above rice. Let sit for 30 minutes.

2. Pour off water leaving 1/4 inch above rice. Cover with lid and microwave for 10 minutes, until rice is cooked.

3. In a small bowl combine 1 cup sugar, 1/4 tsp salt, and half the can of coconut milk. Stir to dissolve sugar and pour over rice stirring to combine.. Cover with lid and let sit for another 20 minutes.

4. In a small saucepan add the other half of coconut milk, 1/2 tsp cornstarch, 1 Tb sugar, and 1/2 tsp salt. Whisk to combine and turn on heat to med./low. Whisking constantly at a low boil, until sugar dissolves, about 1 to 2 minutes. Remove from heat. Don't leave it on too long or mixture will turn oily.

5. Place rice on serving platter and evenly drizzle coconut sauce over rice. Serve with mangos.

*I experimented a bit when I couldn't find sticky rice (sweet rice) at my grocery store, and figured it wouldn't make a big difference if I used regular white rice, right?...WRONG! We still enjoyed it, but next time I'm heading to Wegman's, they never let me down!

Recipe from egeefay/Thai food.

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Snickering at the Blondie Doodle Bar

Crazy name, but amazingly good! To make this dessert even more tempting, add a scoop of vanilla ice cream and carmel sauce...don't mind if I do!

Snickerdoodle Blondies
Adapted from twopeasandtheirpod.com
2 2/3 cups flour
2 tsp baking powder
3/4 tsp salt
1/2 tsp cinnamon
2 cups packed brown sugar (I used 1 3/4 cups)
1 cup butter-room temp.
2 eggs
1 Tb vanilla
1 1/2 cup cinnamon chips or butterscotch chips

Topping:
2 Tb sugar
1 tsp cinnamon
Mix together in a small bowl-set aside.

Preheat oven to 350 degrees. Grease a 9x13 pan. In a bowl whisk together the dry ingredients.
In a large bowl beat the sugars and butter; add eggs and vanilla, mixing until creamy. Add dry ingreds. and stir to combine. Add cinnamon chips.

Spread into prepared pan and sprinkle evenly with cinnamon sugar topping.

Bake for 25 minutes or until you gently press and it springs back. Try not to over bake or they will turn out too hard. I loved these even more the next day.

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Lemon Berry S'cream' Trifle!

I found this screamin' yummy dessert from melskitchencafe.com. That girl has the kind of taste buds you can trust! This is a perfect Mother's Day dessert, and can be really easy if you just buy all the makings, or a little more time consuming if you make it all from scratch. I decided to do a little of both. I bought the pound cake and made the lemon curd, which, I think was worth it. If you want a mother, a sister, a friend, or yourself to feel special, make this. I'm already feelin' the love! HAPPY MOTHER'S DAY!

Lemon Berry Cream Trifle
Berry Sauce (make this the night before, and you'll kiss yourself!)

1 cup blueberries
1 1/2 cup raspberries
1 1/2 cup strawberries--cut into pieces
(if you're using frozen berries, they need to be thawed and drained)
1 lemon--juiced
1/4 cup sugar
2 teaspoons cornstarch

In a sauce pan, whisk together the sugar and cornstarch. Turn heat to med-high and add berries and lemon juice. cook and stir until sauce thickens and berries begin to break down. Let cool and store in fridge until ready to use.

Lemon Cream:

3 cups whipping cream
1/3 cup powdered sugar
1/2 tsp vanilla
1 recipe lemon curd (recipe below) or an 11 oz. jar lemon curd

In mixer, whip the cream, powdered sugar, and vanilla until soft peaks form. In a separate bowl, add the lemon curd and whisk in 1/4 cup whipped cream to loosen it up a bit. Gently fold in the rest of the whipped cream. Cover and refrigerate until ready to use.

Pound Cake:
2 boxes of Entemann's Butter Loaf Cake (I only used 1 1/2 loafs)
Or you can make you favorite pound cake recipe. Cut into 1/2 in. pieces.

To assemble:
Spoon a layer of cream into trifle bowl (about 1 1/2 cups). Add a layer of pound cake, breaking the pieces to fit if necessary. Drizzle a little less then 1/3 of the berry sauce over cake. It doesn't need to cover the full surface of the cake. Spread another layer of cream over the top smoothing to the sides. Repeat process 2 or 3 more times, ending with a layer of lemon cream. Cover and refridgerate until ready to serve. It's best if assembled a few hours before serving.

Lemon Curd (make the night before, and you'll kiss yourself again!)
Adapted from Martha Stewart

4 large egg yolks
1 large whole egg
1 cup sugar
1/2 cup freshly squeezed lemon juice--strained
8 Tbs (1 stick) butter, cut into pieces
1 Tb grated lemon zest

In a fine mesh strainer, strain egg yolks into a heavy medium saucepan. Use a rubber spatula to help the yolks go through easily. Add whole egg and so the same. Add sugar to pan and lemon juice, whisking to combine.

Cook over med to low heat. stirring constantly with a wooden spoon. This takes a little time/patience, about 14 minutes. Mixture is ready when it thickens and coats the spoon. Transfer into a small bowl and stir in butter, one piece at a time. Stir in lemon zest. Cover with plastic wrap to prevent skin forming and refrigerate in a air tight bowl for up to 3 days.

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CookieBar Sundae

This sundae, is a Sunday favorite around here! It satisfies that end of the week urge for a well deserved splurge! I have a few yummy recipes for hot fudge sauce, but Mrs. Richardson's is my favorite store bought sauce when I'm feeling lazy. It's a little thick, so I add some evaporated milk to thin it out. I hope you enjoy this as much as we do!

Beat together:

1 cube butter-softened

1 1/2 cups brown sugar (I use 1 cup light and 1/2 cup dark)

Add:

1 Tb vanilla
2 eggs

Beat until mixture has lightened, let sit 5 min.

Add:

1 1/2 cups flour
1 1/2 tsp baking powder
3/4 scant tsp salt

Mix until combined.

Add 3/4 bag of chocolate chips--let sit 5 min.

Spread into a lightly greased 9x13 pan. Bake at 325 degrees for about 25 minutes.

Sauce:

Add 1/4 cup evaporated milk to 1 jar of Mrs. Richardson's fudge sauce. Heat on stove until combined. Add leftovers back to jar and keep refrigerated.

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HOMEMADE POP TARTS!

I don't think my mom has ever bought a box of Pop Tarts in her life. The only time I was able to get my hands on one of these babies, was at my friends Stacy's house. I thought her mom was the bomb! Her pantry was a young (sugar deprived) girls fantasy! We're talking endless amounts of Oreos, Cookie Crisp cereal, and Doritos! I swore I was going to grow up and buy anything my kids wanted, just like Cathy! Well, little did I know I would turn out to be just like my mom, sort of. My kids get their favorite "sugar cereal" wrapped up on their birthday, and Oreos are bought just a few times a year. So, to make sure my kids don't feel as deprived as I felt, I made these the other night for Home Evening and got rave reviews! I think a better name for them would be "Hand Pies" but I don't think that sounds as exciting!

Homemade Pop Tarts

*Pie crust--homemade (use your favorite pie crust recipe or store bought)

*Favorite jam--I used blueberry

*Glaze

*Sprinkles

Homemade Pastry

Preheat oven to 450 degrees

3 cups flour

1 tsp salt

1 Tb sugar

1/2 cup cold shortening

1/2 cup cold butter--cut into pieces

1 medium egg

3 or more Tb ice cold water

In a large bowl combine flour, salt and sugar. Add butter and shortening and blend with a pastry cutter until mixture is coarse and crumbly. Add egg, stirring with a fork, then add water 1 tablespoon at a time of water, until dough holds together. Form into ball. Roll out onto floured counter, to about 1/8 in. thick rectangle. Cut into small rectangles.

On half of the small cut out rectangles, spread a thin layer of jam keeping away from edges. The amount really depends on the size you cut out of the pastry dough. Top with another rectangle and crimp edges with a fork. Place on parchment lined cookie sheet and bake for 7 to 9 minutes.

Let cool on rack.

Glaze

1 cup powdered sugar

1 Tb corn syrup

2 Tb water

a drop of food coloring

Whisk in small bowl until thick but spreadable--add more p. sugar or water to get the right consistency. Spread onto cooled pastries. Top with sprinkles.

When life gives you lemons...make Lemon Bars!

Citrus fruits compliments of my mother in laws fruit trees! Thanks Grandma and Grandpa Harrell for coming to Garrett's Eagle Court of Honor, and bringing some much needed California sunshine in the middle of our record breaking snow storm! You guys were real storm troopers!

I mixed a few different recipes to come up with, what I think, are perfectly luscious lemon bars.

Luscious Lemon Bars

2 cubes butter (1 cup) soft
1/2 cup powdered sugar
2 cups flour
1/4 tsp salt

In mixer attached with beater hook, add ingredients and pulse until well combined. You want the mixture to be sort of crumbly. Sprinkle evenly into a lightly greased 9x13 pan and press firmly .
Bake at 350 degrees for 20 minutes or until lightly browned.

4 eggs
2 cups plus 2 Tb sugar
1/3 cup freshly squeezed lemon juice
1 Tb grated lemon zest (3 small lemons)
1/4 cup flour
1/2 tsp baking powder

In a mixing bowl beat eggs, sugar, and lemon juice. Add flour, baking soda, and lemon zest, stir to combine. Pour slowly into baked crust. Bake for 20-25 minutes.

Cool in pan on a wire rack. Evenly sift powdered sugar over top. Makes 30 small bars.

Tastes even better the following day!

BANANA RAMA!!

Finally a recipe that tastes like a banana CUPCAKE and not a banana muffin! It's perfectly light and fluffy--truly amazing for homemade! To top it off, Cinnamon Cream Cheese frosting...PURE HEAVEN!

Banana Cupcakes
Adapted from lfamily5

3 cups Cake Flour (not self-rising)
1 tsp baking soda
1/4 tsp salt
1/2 tsp baking powder
1 stick unsalted butter-softened
1/2 cup oil
2 cups sugar
3 large eggs
4 VERY ripe bananas- mashed well
6 Tb buttermilk
1 1/2 tsp pure vanilla extract

Preheat oven to 325 degrees

Line cupcake pans with paper liners
In a small bowl, whisk flour, baking soda, baking powder, and salt-set aside.

In a large bowl on medium speed, cream butter and oil until smooth. Add sugar and beat until fluffy. Add eggs, one at a time mixing well after each. Add bananas and half of the dry ingredients until combined. Add buttermilk and vanilla, then add remaining dry ingreds. until just combined--making sure not to over mix! Cake will turn out dry!

Bake for 20 minutes--or until you lightly touch top of cupcake and center springs back. Careful not to over bake. Let cupcakes cool in pan for 5 minutes before transferring to cooling rack.

Cinnamon Cream Cheese Frosting

2 cubes butter--softened
1 (8oz) pkg. cream cheese
about 6 cups powdered sugar--give or take
2 1/2 tsp cinnamon--or to your liking
2 tsp vanilla
dash of salt

Cream butter and cream cheese. Add powdered sugar one cup at a time until you get the right consistency. Mix in cinnamon, vanilla, and salt. You can add a little milk if the frosting gets too thick.

Mmm... Berry Pie!

Here's another favorite Taste of Home recipe I've been making for what feels like 100 years! Dave would have me make this pie every week, but no, gotta keep 'em begging! The original name was Ozark Mountain Berry Pie-but we changed it to a more appropriate name and always sing our little song that goes with it.

Mmm Berry Pie Mmm Berry Pie, put it in the oven and it comes out hot! Can't get enough of that Mmm Berry pie... Thanks a lot!

Call me if you want to hear it in person!

Favorite Butter Pie Crust
Adapted from Martha Stewart

This pie crust can also be made using a food processor: Simply pulse in the butter for 8 to 10 seconds and add 1/4 to 1/2 cup ice water through the feed tube with the machine running.

Makes two 8- to 10-inch crusts
1 cup (about 2 sticks) cold butter
2 1/2 cups flour, plus more for rolling out dough
1 tsp salt
1 tsp sugar

Cut each stick of butter into eight pieces. Place the flour, salt, and sugar in a large mixing bowl, and mix to combine.
Add the chilled butter. Using a pastry blender, incorporate the butter into the flour mixture; the mixture should resemble coarse meal with small pieces of butter, the size of small peas, remaining visible.
Drizzle 2 tablespoons ice water over the flour-butter mixture, and blend. Repeat with an additional 2 tablespoons water. At this point, you may have to add more water: When a handful of dough squeezed together just holds its shape, you’ve added enough; if the dough crumbles, continue incorporating water, 1 tablespoon at a time, checking the consistency after each additional tablespoon.
Turn the dough out onto a clean work surface. Divide into two equal pieces, and place on two separate sheets of plastic wrap. Flatten, and form two disks. Wrap, and refrigerate at least 1 hour. I don't usually do this.

Berry Pie Filling:
1 1/4 cup sugar
1/4 cup plus 2 TB cornstarch
1/2 tsp cinnamon, optional
Dash salt
1/4 cup water
1 bag of frozen mixed berries
1 cup frozen blueberries
1 Tb fresh lemon juice
2 Tb butter

In a large saucepan, combine the sugar, cornstarch, cinnamon if desired, salt and water and lemon juice until smooth; add the fruit. Bring to a boil; cook (I mash up the strawberries a little) and stir for 2 minutes or until thickened. Set aside to cool slightly.

Line a 9-in. pie plate with bottom crust; trim pastry even with edge. Pour into pastry; dot with butter. Roll out remaining pastry. Trim, seal and flute edges. Pour 2 Tb 1 % or higher milk in bowl. With pastry brush, spread milk across crust. You just want the surface wet. Lightly sprinkle sugar over entire crust. Cut a few slits in the top crust and bake at 400° for 10 minutes. Reduce heat to 350°; bake for 45-50 minutes or until the crust is golden brown and filling is bubbly. Cool on a wire rack. Store in the refrigerator. Serve with vanilla bean ice cream. Mmmm Good!

Peaches 'n Cream Pie!

"I've always wanted peaches 'n cream skin, maybe if I eat more of this pie, it might help." This is what I say to myself every time I come face to face with this divine creation!
Michelle introduced me to this pie years ago, and I've been gushing about it ever since! I can't resist making it a number of times during the peach season, hence, the reason I find myself making excuses to eat more of it! Good luck resisting this one!

COOKIE PAT CRUST

1 cup flour
1/2 cup butter-melted
2 Tb sugar

In bowl, combine ingredients together and pat evenly into pie pan. My pie dish is 9 1/2 inches so the dough doesn't reach all the way to the top. Bake at 350 degrees for about 15 minutes or until just starting to lightly brown. Let cool. I usually make the crust the night before.

FILLING

1 cup sugar (I used 3/4 cup)
3 Tb peach jell-o
4 Tb cornstarch
1 cup water
juice of 1/2 lime or 1/4 lemon

In saucepan whisk together the first 3 ingreds. Add water and lime juice and cook over medium/high heat, stirring constantly until mixture is gel like and clear. About 5 min. Remove from and and cool. I put the pan in a big bowl of ice water to cool faster.

BLANCHING THE PEACHES
For easy peeling!

5 large ripe peaches

Fill a large pot with water and bring to a boil. Add peaches-carefully remove after a few minutes and peel off skins. Slice peaches-med. thin.

CREAM LAYER

4 oz cream cheese (room temp)
1/2 cup powdered sugar

In small bowl combine. Spread in the bottom of cooled pastry shell. Next, layer the peach slices and pour gel mixture evenly over peaches. I don't use all the gel mixture it makes a little too much, I pull out about a heaping 1/4 cup. Chill pie for 2 hours.

Top pie with freshly whipped cream, sweetened to your liking, and 1/2 cup lightly toasted chopped pecans (optional).

A CAPITOL FOURTH!

Our good friends, the Thompsons came for a visit in the beginning of July. They were here for 2 short weeks and still didn't get in all the sites! They were our own personal tour guides (they did a short internship here years ago) and helped us appreciate even more how amazing it is to live in an area full of such rich history! We are now seasoned tour guides and ready to take reservations for anyone willing to blow their budget and come for a visit! We promise we won't get lost on your guided tour because we will soon be equipped with a GPS system, a necessity (we've now learned) for these parts! Just be prepared to gain at least 5 pounds, because I really like to feed my guests good! There's a lot of walking, so you can walk it off as you go! Just get ready for a finger lickin' site seein' good time! Anyone...anyone? Maybe this will entice you...

This is Aimee's 4th of July tradition - I always feel like the biggest copycat around her, but I don't care because this is the best fruit pizza I've ever had! She adds a little gourmet splash at the end, and drizzles raspberry sauce over each slice! To die for! It was such a hit, we had to make another one!

STAR SPANGLED FRUIT PIZZA
adapted from Aimee

1 cup butter - room temp.
1 cup powdered sugar
1/3 cup sugar
1 egg
2 1/2 cups flour
2 1/2 tsp baking soda
2 1/2 tsp cream of tartar
1/2 tsp pure vanilla
1/4 tsp almond extract - optional - I don't care much for it-I know, I'm not normal!

In a mixer cream butter and sugars, add egg and vanilla mixing to combine. Add the additional ingredients, mix well-it will be sticky. Patiently :) spread mixture evenly into a lightly sprayed rimmed cookie sheet.

Bake @ 325 Degrees for 12-15 minutes-don't over bake! The top should be just starting to brown. Let cool completely.

FROSTING

1 1/2 blocks (12 oz) cream cheese
1 cup powdered sugar
1 1/4 tsp pure vanilla

In a mixer, mix until nice and creamy and spread over cooled cookie.

RASPBERRY SAUCE

1 small container of frozen SWEETENED raspberries (in freezer section by the frozen fruit)
Puree in a blender or food processor. Drizzle over each slice! This really makes it!!!!

What the world needs now...is more CUPCAKES!

Insanely moist chocolate cake with chocolate chips, with chocolate frosting with toffee bits...could there be anything better? These babies were a major hit! I'd say these are a cure for all of your problems! I'm trying to eat dessert once a week, instead of daily. So maybe my taste buds were a little amped up-but really, my weekend was blissful thanks to these.

I've seen this recipe on a number of blog sites, so who knows who gets the credit. One way Sisters Cafe made this was in bundt form with dripping luscious frosting. I've been told it's also amazingly good.

Insanely Moist Chocolate Cupcakes

1 Devils food cake mix
1 small box (4oz) instant chocolate pudding
4 eggs
1 cup sour cream (not low-fat or fat-free)
1/2 cup warm water
1/2 cup oil
1 1/2 cups semi-sweet chocolate chips

Preheat oven to 350 degrees.
You will need 3 muffin pans. Line only 2 1/2 of the pans with paper cups. Give or take a few.

Place all ingredients except chocolate chips in mixer. Blend for 30 seconds scraping sides of bowl. Continue to mix on med. speed for 2 minutes. Stir in chocolate chips. Scoop 1/4 cup of batter into each cup. Bake for 18 - 20 minutes or until tops springs back when touched. Let cool.

*Recipe update: I recently made these with only 1/2 cup sour cream and they were just as moist and yummy!

My Favorite Chocolate Frosting

1 stick butter - softened
1/2 cup cocoa powder
1/3 cup half & half (you can use heavy whipping cream or whole milk)
1 1/2 tsp pure vanilla
4 to 5 cups powdered sugar
pinch of salt

In an electric mixer beat butter until creamy. Add cocoa until just combined. Add vanilla, salt and 1 cup powdered sugar. Mix until combined. On low, pour in a little of the milk alternating with powdered sugar 1 cup at a time. Mix until you get the consistency you like.

It's been a Rocky Road!

This week started out on the wrong foot...literally, for Bryn and Dave! Bryn, while swinging joyfully from a tree swing, slammed her knee full force into a large piece of rebar stinking out of the ground. She has been on crutches ever since. At school, she has to use a wheelchair. Dave, less then 24 hours later slipped on the stairs and broke his pinkie toe! The fall was so loud it woke up the whole house! These poor patients of mine are in need of some oowie, gooey, lovin' from my oven! Bring on their favorite brownies. . .

ROCKY ROAD BROWNIES~
Semi-homemade version~ Fast and easy!

Preheat oven to 350 degrees

Grease the bottom of a 17in.x12in.x1in. cookie sheet. Set aside.
2 boxes Betty Crocker Fudge Brownie 9x13 Mix (works best)

Follow instructions on box and bake for 25 minutes-remove from oven and sprinkle 3/4 bag of miniature marshmallows. Return to oven for 5 minutes. Remove, now we're to the best part the. . .

Frosting

1/2 cup butter (1 cube)
1/3 cup cocoa
1/3 cup milk
3 cups powdered sugar
1 tsp vanilla

In a saucepan, bring butter, cocoa, and milk to a boil stirring constantly. Remove from heat and whisk in powdered sugar and vanilla. Consistency should be sort of thin. Drizzle oven brownies. This frosting sometimes makes me weep, it's so Divine!

Homemade Brownie Version~ If you have the time, it's worth it!

updating soon - the version I posted wasn't the right one!

SWEEEET!

I know I will lose a few friends when I say this, but I don't like cheesecake. There I said it. Dave has struggled with this truth since we've been married. He loves the stuff! So when I really want to show my love, I whip out this baby! It's the only cheesecake I will actually eat and enjoy. Garrett was seriously drooling over this...note to self, when I need a little bribe ammo!

Aunt Pearl's Award Winning Cheesecake~

9 inch springform pan

*The pan size really makes a difference in the baking time! I prefer thinner cheesecake. My pan is 10 in. If you are using an 8 in. pan, increase baking time for the 1st layer to 5 additional minutes. For the second layer increase time to 3 additional minutes.

Preheat oven to 375 degrees

Crust

1 package of graham crackers (crushed fine) I put them in a gallon size ziploc and use the rolling pin.

1/2 cup sugar

1/4 cup butter -melted

In a bowl combine all ingredients and press into the pan. Set aside.

1st Layer

2 -8oz packages Kraft cream cheese

1/2 cup sugar

2 eggs

1 tsp vanilla

In a med. size bowl, beat cream cheese and sugar until combined. Add eggs and vanilla mix well and pour into pan. Bake for 20 minutes - it will be wiggly.

2nd layer - do not make until 1st layer is baked.

RESET OVEN to 425 degrees

2 cups sour cream

1/2 sugar

1 tsp vanilla

Stir together (don't beat) until combined. CAREFULLY and SLOWLY pour over 1st layer. Spread to make even.

Bake 10 minutes - let sit for 20 minutes and refrigerate at least 3 to 5 hours.

Berrylious Sauce

3 Tb cornstarch

3/4 cup sugar - sometimes I use less

2 tsp lemon juice

1/2 cup water

1 bag frozen berries of your choice-I use mixed berries

In a saucepan, combine with a whisk the sugar and cornstarch. Turn on heat to medium. Add berries, water, and lemon. Stirring, bring to a boil until thickened. Let cool.

My funny Valentine! This is how his face gets after eating his favorite cheesecake! Luckily it goes back to normal in about an hour!

LET THEM EAT CAKE. . .They really won't mind!

This cake is beyond the beyond, and I don't say that lightly! I look forward to making it during the winter - all its spices and creamy sauciness can really shake you out of the winter blahs! I served this at a Baby Shower and overheard someone saying...."this cake has to be a sin!" Okay, enough said-now let's bake!

Ginger Cake in Butter Cream Sauce
Preheat oven to 350 degrees

2 eggs
1/2 cup melted butter
1/2 cup molasses
1 tsp cinnamon
1/2 tsp nutmeg
1/2 tsp ginger
2 tsp baking soda
1/2 tsp salt
2 cups flour
1 cup sugar
1 cup hot water

In a med. size bowl whisk together dry ingredients. Set aside. In a large bowl using a hand mixer, cream the butter, eggs, and molasses. By hand, stir dry ingredients into creamed mixture until combined. Stir in hot water making sure not to over mix. Pour into a well greased 9x13 and bake for 25 - 30 minutes. You can also use a bundt cake pan if you prefer things a little fancier!

Butter Cream Sauce

1 cup butter
2 cups sugar
1 1/2 cup Whipping Cream

In a saucepan melt butter - add sugar and cream, bring to a boil and let boil for 1 min stirring constantly. Let cool.

Pour desired amount of sinful sauce onto individual plates. Place a piece of cake on sauce and drizzle with a little more sauce, because you just can't help yourself! Place a dollop of real whipped cream on top and dust lightly with cinnamon. Prepare to die!

Meringue

3 egg whites room temp. - place whole eggs in a bowl of hot water for 5 min. voila! Rm temp!
1/2 t cream of tartar
2/3 c sugar

Heat oven to 275 degrees. Cover cookie sheet with foil or parchment.

Beat cream of tartar and egg whites on medium speed until foamy. SLOWLY, while still beating pour in sugar 1 tablespoon at a time. Continue beating until stiff.

Place desired shapes and amount of meringue you want on cookie sheet. Use bottom of a spoon to shape tops.

Bake 30-35 min or until outside is crisp and dry. Cool

Top meringues with vanilla ice cream and your favorite berry sauce. This is Garrett's favorite dessert!

Recipe from momswhothink.com
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