Mini Cheesecakes (Salted Carmel of Raspberry Sauce)

Yield: 24 cupcakes

Ingredients

• 2 cups finely crushed graham crackers (from 16 sheets)
• 3 Tbsp granulated sugar
• 7 Tbsp salted butter, melted
• 4 (8 oz) pkg cream cheese, softened
• 1 1/2 cups granulated sugar
• 3 Tbsp all-purpose flour
• 4 large eggs
• 2 tsp vanilla extract
• 1/2 cup sour cream
• 1/2 cup heavy cream
• Salted Caramel Sauce or Strawberry Sauce, recipes follow. Don't use tin foil liners. It makes them take on a metal flavor.

Directions

• Preheat oven to 350 degrees. In a mixing bowl, whisk together crushed graham crackers with 3 Tbsp granulated sugar. Pour in melted butter and stir mixture until evenly coated. Divide graham cracker mixture among 24 paper lined muffin cups, adding about a heaping Tbsp to each. Press mixture into an even layer. Bake in preheated oven 5 minutes. Remove from oven and allow to cool while preparing filling.
• In a small mixing bowl, whisk together 1 1/2 cups granulated sugar with 3 Tbsp flour until well blended. Add softened cream cheese to a separate mixing bowl and pour sugar mixture over top. Blend mixture on low speed until smooth. Mix in eggs one at a time and blend on low speed, while scrapping sides and bottom of bowl and mixing just until combined after each addition. Add vanilla, sour cream and heavy cream and mix just until combined. Tap mixing bowl against counter top about 30 times to release some of the air bubbles. Divide mixture among muffin cups filling each cup nearly full. Bake in preheated oven 20 - 23 minutes, centers should still jiggle slightly, don't overbake (if they begin to crack they are starting to become overbaked). Remove from oven and allow to cool 1 hour. Cover loosely with plastic wrap and transfer to refrigerator and chill 2 hours. Serve chilled with a spoonful of Salted Caramel Sauce or Strawberry Sauce (note: for best results spoon topping on just before serving). Store in an airtight container in refrigerator or freeze.
• Recipe Source: Cooking Classy

Strawberry Sauce

Ingredients

• 1 lb fresh strawberries, rinsed and dried
• 2 Tbsp granulated sugar
• 2 tsp fresh lime or lemon juice

Directions

• Combine all ingredients in a food processor and pulse until well chopped and mixture is beginning to break down and liquefy (I liked it with some small pieces not completely pureed). Transfer to an airtight container and chill 30 minutes or until ready to serve.

Caramel Sauce

Ingredients

• 1 1 /2 cups granulated sugar
• 1/4 cup + 2 Tbsp water
• 6 Tbsp salted butter
• 3/4 cup heavy cream
• Maldon or coarse sea salt, for sprinkling

Directions

• Gather all of your ingredients and have them nearby ready to add to the mixture as needed. In a heavy-bottomed 3 quart saucepan, heat sugar and water over moderately high heat whisking constantly to dissolve sugar. Once mixture reaches a boil, stop whisking and allow mixture to boil until it reaches a dark amber color, carefully swirling pan occasionally. Once mixture reaches a dark amber color, immediately add butter and whisk until butter has melted then immediately remove from heat. Wait 3 seconds then carefully pour in cream and immediately whisk to combine (it will bubble vigorously). Whisk until mixture is smooth. Allow caramel to cool several minutes then pour into a glass jar to cool. Sprinkle lightly with sea salt after spooning caramel over cheesecakes.

Pear Sour Cream Coffee Cake

1 c. butter, softened

2 c. sugar

2 eggs

1 tsp. vanilla

8 oz sour cream

2 c. flour

1/2 tsp. salt

1 tsp. baking powder

1 c. pared and grated pear

Topping:

1 c. finely chopped nuts (I don't use)

5 T. Brown sugar

1 tsp. cinnamon

preheat oven 325. have all ingredients at room temperature. Cream butter and sugar until light and fluffy. Fold in eggs, vanilla and sour cream; mix well. In separate bowl, stir flour, salt and baking powder together. Add to creamed mixture and mix well. use a spoon to stir in grated pears. Spoon batter into a greased 9x13 baking dish (or can do mini loaf or bread pans). Combine topping ingredients and sprinkle over batter. Bake 40-50 minutes or until center springs back when pressed lightly. serves 16-20

Chocolate Dump Cake

3 C. flour                                 2 C. Sugar

2 tsp. baking soda                   1 tsp. salt

1 Tb. Vinegar                          1 tsp. vanilla

2 eggs                                      ¾ C. oil

2 C. water                                1/3 C. cocoa (if chocolate)

          Bake at 350 for 25-30 min. in 2 round cake pans, then cut each in half.

Frosting:

1 stick butter (softened)                   2/3 C. cocoa

3 c. powder sugar, sifted                  1/3 C. milk

2 tsp. vanilla                                     ¼ tsp salt

Beat butter and cocoa together first, and then beat in everything else.  Beat entire mixture for 2-3 minutes on medium speed.

Chocolate Dump Cake

3 C. flour

2 C. Sugar

2 tsp. baking soda

1 tsp. salt

1 Tb. Vinegar

1 tsp. vanilla

2 eggs

¾ C. oil

2 C. water

1/3 C. cocoa (if chocolate)

Bake at 350 for 25-30 min. in 2 round cake pans, then cut each in half.

Frosting:

1 stick butter (softened)

2/3 C. cocoa

3 c. powder sugar, sifted

1/3 C. milk

2 tsp. vanilla

¼ tsp salt

Beat butter and cocoa together first, and then beat in everything else. Beat entire mixture for 2-3 minutes on medium speed.

Cranberry Upside Down Cake

This recipe is delicious! It was a strong competitor last night in the midst of about 8 pies. Rather than posting the entire recipe here, let me direct you to the page on Smitten Kitchen. I'll just leave you with a picture to get your mouth watering. Yum! (And I don't even like cooked fruit usually.)



**Note - You will see in the recipe that it makes a few suggestions for add-ins, etc. I used honey instead of molasses (mostly because I thought others might enjoy the lighter flavor better). I also added a couple dashes of cinnamon and about a teaspoon of vanilla extract to the cake batter before baking. She also makes a note of how her cake cooked really quickly (like 30 minutes instead of 45). Well, mine took about 50 minutes and was overflowing the pan. I think you could use a large cake pan. Finally, no parchment was necessary. The cake will come right out of the pan. Enjoy!

Sour Cream-Chocolate Cake with Peanut Butter Frosting and Chocolate-Peanut Butter Glaze

Yes, the name is a mouthful, but so is the taste! I recently made this cake for a friends birthday and it was a HIT!!! The ganache glaze really adds something special, so don't skip it. As for the cake, it is probably the moistest chocolate cake recipe I've ever eaten. And the best part is, it only takes one bowl and a spoon/whisk to make it. Easy clean up.

A few tips... I made the cakes a day in advance and then wrapped them in plastic wrap and put them in the freezer. It made them MUCH easier to work with the next day (this is a pretty soft cake). Also, if you grease your cake pans, then line the bottom with parchment paper, the cakes will come right out of the pan (you might have to take a knife around the edges is all).

Next time you need a "special" cake... give this one a try. (Just a note... I made this chocolate cake recipe again the other day, but instead layered it with cream and strawberries and it was amazing as well.)

(Sorry the picture is sub-par.)

Adapted, only barely, from Sky High: Irresistable Triple-Layer Cakes (I got it from Smitten Kitchen)
This cake is INTENSE. Serve it in the thinnest slices possible, and keep a glass of milk handy.
Makes an 8-inch triple-layer cake; serves 12 to 16 (the book says, I say a heck of a lot more)

2 cups all-purpose flour

2 1/2 cups sugar

3/4 cup unsweetened cocoa powder, preferably Dutch process

2 teaspoons baking soda

1 teaspoon salt
1 cup neutral vegetable oil, such as canola, soybean or vegetable blend

1 cup sour cream

1 1/2 cups water

2 tablespoons distilled white vinegar

1 teaspoon vanilla extract

2 eggs
1/2 cup coarsely chopped peanut brittle (I skipped this)

1. Preheat the oven to 350 degrees F. Butter the bottoms and sides of three 8-inch round cake pans. Line the bottom of each pan with a round of parchment and butter the paper.

2. Sift the flour, sugar, cocoa powder, baking soda, and salt into a large bowl. Whisk to combine them well. Add the oil and sour cream and whisk to blend. Gradually beat in the water. Blend in the vinegar and vanilla. Whisk in the eggs and beat until well blended. Scrape down the sides of the bowl and be sure the batter is well mixed. Divide among the 3 prepared cake pans.

3. Bake for 30 to 35 minutes, or until a cake tester or wooden toothpick inserted in the center comes out almost clean. Let cool in the pans for about 20 minutes. Invert onto wire racks, carefully peel off the paper liners, and let cool completely.

4. To frost the cake, place one layer, flat side up, on a cake stand or large serving plate. Spread 2/3 cup cup of the Peanut Butter Frosting evenly over the top. Repeat with the next layer. Place the last layer on top and frost the top and sides of the cake with the remaining frosting. (Deb note 1: Making a crumb coat of frosting–a thin layer that binds the dark crumbs to the cake so they don’t show up in the final outer frosting layer–is a great idea for this cake, or any with a dark cake and lighter-colored frosting. Once you “mask” your cake, let it chill for 15 to 30 minutes until firm, then use the remainder of the frosting to create a smooth final coating. Deb note 2: Once the cake is fully frosting, it helps to chill it again and let it firm up. The cooler and more set the peanut butter frosting is, the better drip effect you’ll get from the Chocolate-Peanut Butter Glaze.)

5. To decorate with the Chocolate–Peanut Butter Glaze, put the cake plate on a large baking sheet to catch any drips. Simply pour the glaze over the top of the cake, and using an offset spatula, spread it evenly over the top just to the edges so that it runs down the sides of the cake in long drips. Refrigerate, uncovered, for at least 30 minutes to allow the glaze and frosting to set completely. Remove about 1 hour before serving. Decorate the top with chopped peanut brittle.

Peanut Butter Frosting
 - Makes about 5 cups
10 ounces cream cheese, at room temperature

1 stick (4 ounces) unsalted butter, at room temperature

5 cups confectioners’ sugar, sifted

2/3 cup smooth peanut butter, preferably a commercial brand (because oil doesn’t separate out)

1. In a large bowl with an electric mixer, beat the cream cheese and butter until light and fluffy. Gradually add the confectioners’ sugar 1 cup at a time, mixing thoroughly after each addition and scraping down the sides of the bowl often. Continue to beat on medium speed until light and fluffy, 3 to 4 minutes.

2. Add the peanut butter and beat until thoroughly blended.

Chocolate-Peanut Butter Glaze - 
Makes about 1 1/2 cups
8 ounces seimsweet chocolate, coarsely chopped

3 tablespoons smooth peanut butter

2 tablespoons light corn syrup

1/2 cup half-and-half

1. In the top of double boiler or in a bowl set over simmering water, combine the chocolate, peanut butter, and corn syrup. Cook, whisking often, until the chocolate is melted and the mixture is smooth.

2. Remove from the heat and whisk in the half-and-half, beating until smooth. Use while still warm.

Better Than Banana Cream Pie Cupcakes

You're welcome! :) (Btw, these cupcakes definitely have more of a banana bread consistency, but are still absolutely marvelous cupcakes... especially if you LOVE banana.)


Ingredients

Cupcakes
• 2 1/2 cups flour
• 1 Tbsp. baking soda
• 1 tsp. cinnamon
• 1/8 tsp. salt
• 1/2 cup unsalted butter, softened
• 1 cup granulated sugar
• 3/4 cup packed lightbrown sugar
• 2 large eggs
• 1 tsp. vanilla extract
• 4 very ripe bananas, mashed
• 2/3 cup plain yogurt

Filling
• 1 package instant banana pudding
• 2 cups milk
• 1 tsp. vanilla extract

Frosting
• 1 package instant vanilla pudding
• 1 cup milk
• 1 tsp. vanilla extract
• 8-oz. container extra-creamy whipped topping
• 1/4 cup confectioners’ sugar

Garnish
• Crushed cinnamon graham crackers (or Teddy Grahams or the like)
• banana slices (optional)

Directions

1. Preheat oven to 375ºF. Line 24 muffin cups with paper liners. In large bowl, whisk together flour, baking soda, cinnamon and salt. Set aside. In another large bowl, with electric mixer, cream butter with granulated sugar and brown sugar until light. Add eggs, one at a time, then vanilla. Add flour mixture alternately with -bananas and yogurt, mixing on low speed just until moistened. Batter will be lumpy; do not overmix. Gently fold in chopped walnuts.

2. Fill each muffin cup about three-quarters full. Bake for 20 to 25 minutes, until a toothpick inserted into the center of a cupcake comes out clean. Cool cupcakes 5 minutes in pan, then remove cupcakes to wire rack to cool completely.

3. Meanwhile, prepare filling and frosting. Mix banana pudding with milk according to package directions, adding vanilla. Chill for at least 30 minutes. For frosting, mix vanilla pudding with milk and vanilla; fold in whipped topping and confectioners’ sugar until frosting is creamy. Chill for at least 30 minutes to set.

4. Once cupcakes are cool, insert a paring knife into top of each cupcake, making a small hole in the center. Spoon filling mixture into a zip-top plastic bag. Snip off a small corner of the bottom. Squeeze about 1 Tbsp. filling into the hole in the top of each cupcake. Swirl frosting on top of each cupcake; sprinkle with graham-cracker crumbs. Top each with banana slices as desired. Keep chilled.

Courtesy of Cupcake Central. Thanks!

better than sex cake (or trifle*)

aka: skor cake, better than making out on the couch cake

1 box devil's food cake mix, prepare according to package directions
1 jar caramel topping
1 jar hot fudge topping
1 can sweetened condensed milk
3-5 skor candy bars, crushed
cool whip

bake cake in 9 x 13 pan. when cake is still hot, use a straw to poke holes all over the cake then pour entire can of sweetened condensed milk evenly over cake. pour caramel & hot fudge evenly over cake. use approx. half the jar of each, or whatever looks tasty to you. when cake is cool, spread cool whip evenly over top of cake like frosting..again, as much as you want. sprinkle broken candy bars on top of cool whip.

* for trifle: pour milk over hot cake and allow to cool. cut cake into small squares to layer in trifle. in a trifle bowl layer cake, caramel, hot fudge, cool whip, candy bar in several layers depending on the size of your dish.

** sorry the picture sucks. should have thought of taking it before we devoured it!

paula dean's pumpkin gooey butter cakes

this is not my picture. it's paula dean's. but my oh my is this an incredible pumpkin dessert! i don't like pumpkin pie, so i made this and it was unbelievable. (and super easy). oh, and if you know anything about paula dean, she does not do low fat. that's just how she is.

cake:
1 package yellow cake mix
1 egg
8 TB butter, melted.

filling:
1 (8 oz) package cream cheese, softened (i used low fat)
1 (15 oz) can pumpkin
3 eggs
1 tsp vanilla
8 TB butter, melted
1 (16 oz) box powdered sugar (or 2 cups)
1 tsp cinnamon
1 tsp nutmeg

Preheat oven to 350.

Combine cake mix, egg and butter (for the cake) in a bowl and mix well with electric mixer. Pat mixture into bottom of lightly greased 9x13 pan.

Filling: Beat cream cheese and pumpkin until smooth. Add the eggs, vanilla and butter; beat together. Next add powdered sugar, cinnamon, nutmeg and mix well. Spread pumpkin over cake batter and bake for 40-50 minutes. Make sure not to overbake, the center should be a little gooey. Serve with whipped cream.

*After melting butter, make sure it's cooled before adding it (or it'll cook the eggs!).
*I cooked mine for about 50 minutes, but I think it was too long. The center (and top) of cake won't be solid, but it shouldn't be runny.

texas sheet cake

Texas Sheet Cake

This recipe is from Cook's Country. Imagine, if you will, pure chocolate decadence. So simple. So chocolaty. So heaven. Make this right this second, but only if you have a herd of people to feed. Don't be tempted to keep this one hanging out on your counter. I'll take my own photo next time.

YIELD: 1 jellyroll/large cookie sheet - feeds an army

INGREDIENTS:

Cake
2 C all-purpose flour
2 C sugar
1/2 tsp baking soda
1 tsp salt
2 large eggs, plus 2 yolks
2 tsp vanilla
1/4 C sour cream
8 oz. semisweet chocolate, chopped
4 TB unsalted butter
3/4 C vegetable oil
3/4 C water
1/2 C cocoa powder

Icing
8 TB (1 stick) unsalted butter
1/2 C heavy cream (whipping cream)
1/2 C cocoa powder
1 TB light corn syrup
3 C powdered sugar
1 TB vanilla extract
1 C toasted pecans, chopped (optional)

DIRECTIONS:
Cake

1. Preheat oven to 350. Grease 18x13" baking sheet. Combine flour, sugar baking soda, and salt in large bowl. Whisk eggs and yolks, vanilla, and sour cream in a SEPARATE bowl until smooth.
2. Heat chocolate, butter, oil, water and cocoa in a large saucepan over medium; stir occasionally until smooth (3-5 mins). Whisk chocolate mixture into flour/dry mix until incorporated. Whisk egg mix into batter, then pour into baking sheet. Bake until toothpick comes out clean (18-20 mins). Transfer to wire rack.

Icing

1. About 5 minutes BEFORE the cake is done, heat butter, cream, cocoa and corn syrup in a saucepan over medium heat; stir occasionally until smooth. OFF heat whisk in powdered sugar and vanilla. Spread warm icing evenly over hot cake and sprinkle with pecans. Let cake cool to room temp on wire rack (1 hour) then refrigerate 1 hour until icing is set.
   

NOTES:

Toast pecans in a dry skillet until gold & fragrant. Pecans are totally optional, too. Take a few deep breaths before taking a bite. You might also want to sit down.