Foodie Friday- Pecan Pie Bites

Mmm. I love pecan pie. This is a good way to taken it with you just about anywhere, but without the mess that a whole pie generates.

PECAN PIE BITES

INGREDIENTS

Cookie
1/2 cup firmly packed brown sugar
6 tablespoons Land O Lakes® Unsalted Butter, softened
1 Land O Lakes® Egg (yolk only)
1/2 teaspoon vanilla
1 cup plus 2 tablespoons all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt

Filling
1 cup finely chopped pecans
1/2 cup firmly packed brown sugar
1/4 cup Land O Lakes® Heavy Whipping Cream
1 teaspoon vanilla

Heat oven to 350ºF. Spray 36 mini muffin pan cups with no-stick cooking spray; set aside.

Combine 1/2 cup brown sugar, butter, egg yolk and 1/2 teaspoon vanilla in bowl. Beat at medium speed, scraping bowl often, until creamy. Add flour, baking powder and salt; beat at low speed until well mixed.

Shape dough into 3/4-inch balls; place each into prepared mini muffin pan cups, pressing dough onto bottom and up one-third sides of each cup, creating a shallow cup.

Combine all filling ingredients in bowl; spoon 1 teaspoon filling into each cookie.

Bake 13-15 minutes or until edges are golden brown. Cool 10 minutes in pan on cooling rack.

Remove cookies from pans by running small knife around edge of cookie. Place onto cooling rack; cool completely.

Foodie Friday- New York Cheesecake Cookies

Found here, these are tasty and fairly easy to make!
Recipe adapted from Food Network

1 1/4 cups graham crackers, finely crushed
1 cup flour
1 1/2 tsp baking powder
1 stick (1/2 cup) unsalted butter, softened
1/2 cup packed brown sugar
1 egg, separated
3 ounces cream cheese, softened
1/4 cup white sugar
1/2 tsp vanilla
2 tsp lemon zest




Preheat the oven to 350 degrees F.
For the Cookies :
1. In a medium bowl, combine graham cracker crumbs, flour, and baking powder.
2. In a large bowl, beat butter and brown sugar with a mixer until creamy.
3. Beat in egg white. Add dry ingredients a little at a time, blending until just combined.
For the filling:
4. In a medium bowl, beat the cream cheese and white sugar until creamy. Add egg yolk, lemon zest, and vanilla and beat until well combined.
5. Scoop two tablespoons of the graham cracker cookie dough into your hand and shape into a ball.
6. Place on a parchment paper lined baking sheet. Press your thumb into the center of each ball to flatten out and make a small well for the filling to go in. Spoon a dollop of the cream cheese filling into each thumb print.
7. Bake approximately 12-15 minutes or until cookies are golden brown and filling is just set. Let cool completely.

Foodie Friday: Boston Cream Pie

How funny is it that I found this recipe for an all-American dessert on a British website?!?

MAKES 1 X 20cm-23CM (8IN-9IN) CAKE

CUSTARD FILLING
4 medium egg yolks
100g (3½ oz) golden caster sugar
1 tsp vanilla extract
25g (1oz) cornflour
500ml (18fl oz) whole milk

SPONGE
150g (5oz) plain flour
1 tsp baking powder
150ml (5fl oz) whole milk
30g (1¼ oz) unsalted butter diced
2 medium eggs plus 2 egg yolks extra
200g (7oz) golden caster sugar

GLAZE
100g (3½ oz) dark chocolate about 70 per cent cocoa solids
100ml (3½ fl oz) double cream

KITCHEN KIT Select a loose-bottom cake tin 20cm (8in) across and about 7cm (2¾ in) deep; alternatively, use a 23cm (9in) tin for a shallower cake.

FILLING Whisk the egg yolks, sugar and vanilla in a large bowl, then whisk in the cornflour. In a medium pan, bring the milk to the boil, whisk it on to the egg mixture, then return this to the pan and cook over a medium heat, stirring constantly (use a mini sauce whisk if you wish), to give a thick, smooth custard. Pour through a sieve into a large bowl, cover with clingfilm and leave to cool.
SPONGE Preheat oven to 180C/160C fan/gas 4. Sift the flour and baking powder together. Place the milk and butter in a small pan and heat until the butter melts. Whisk the eggs, extra yolks and sugar in a large bowl for 5 minutes using an electric whisk until thick, moussey and almost white. Fold in the flour mixture in three goes, then gradually whisk in the buttery milk, again in three goes, to give a smooth batter. Pour into the cake tin. Bake until the surface is set and spongy, about 35-40 minutes for a 20cm (8in) cake, 25-30 minutes for a shallower one. Leave to cool in the tin, then run a knife around the collar and remove it.

GLAZE Break up the dark chocolate and place in a small bowl. Bring the cream to the boil in a small pan and pour over the chocolate. Leave for 2 minutes, stir, then leave and stir again until combined into a smooth glaze.

TO FINISH Split the sponge in half horizontally. Stir the custard, then spread it over the bottom half of the sponge to within 1cm (½ in) of the rim. Sit the remaining half on top. Using a palette knife, smooth the glaze over the top, letting it trickle down the sides. Set the cake to one side in a cool place for a couple of hours to set. It will keep well loosely covered in the fridge for a couple of days, in which case remove 30 minutes before eating.

Happy National Cheesecake Day!

In honor of the "holiday", here is a bonus recipe for the week!

Cheesecake Egg Rolls

Ingredients

12 egg roll wrappers
2 blocks (8 oz each) cream cheese, softened
1 cup sugar
1 tsp vanilla extract
1/4 cup granulated sugar
1/4 tsp ground cinnamon
Nonstick baking spray

Instructions

Preheat oven to 425. Spray a large baking sheet with nonstick spray and set aside.
In the bowl of your mixer, combine cream cheese, sugar, and vanilla.
Wet the edges of an egg roll wrapper with water. Spread cream cheese mixture in the middle and fold according to egg roll wrapper directions.
FOLD AS TIGHTLY AS YOU CAN -- SEALING THE EDGES.
Place egg roll on prepared baking sheet. Spray with nonstick spray and sprinkle with cinnamon sugar.
Bake for about 10 minutes or until dark golden brown. Remove from oven and let cool slightly before serving.

Excellent with chocolate or caramel sauce for dipping!

Foodie Friday: Chez Panisse Almond Torte

I may have this for my birthday cake this year!

Almond Torte

Source: Chez Panisse Desserts

Author Lindsey Shere’s notes: Serve this torte with a cup of coffee or tea or a glass of Sherry, or better, an Italian Aleatico or Passito. It is also good with sliced peaches or nectarines and crème anglaise.

1¼ cups sugar
⅞ cup (7 oz./200g) soft almond paste*
1 cup (2 sticks) softened unsalted butter
1 tsp. vanilla extract
1/8 tsp. almond extract (optional)
6 eggs
1 cup (4.5 oz/130g) flour
1½ tsp. baking powder
¼ tsp. salt

powdered sugar for dusting

*First of all, be sure to buy almond paste versus marzipan, which are often placed next to each other in the baking aisle. Second, the recipe in Chez Panisse Desserts calls for 8oz of almond paste, but we have always just used one of those tubes that usually weighs 7oz. If you don’t have a scale and can’t find a 7-oz tube of almond paste, measure out the 7/8 cup, but don’t pack it too tightly.

1. Preheat the oven to 325ºF. Beat the sugar with the almond paste until the almond paste is in fine pieces. Or, better, pulverize it in a food processor. Beat in the butter and the vanilla, then cream the mixture until it is light and fluffy. Beat in the whole eggs, one at a time — the eggs should be at room temperature — beating well after each addition so the eggs are thoroughly mixed in.

2. Mix the flour, baking powder, and salt, and beat in just until thoroughly blended.

3. Butter a 9-inch springform pan and turn the batter into it, smoothing the top evenly. Bake for 1 to 1¼ hours (mine baked for 1¼ hours) or until a toothpick inserted in the center comes out clean and the center feels springy when you push it gently.

4. Let cool for about 20 minutes before releasing the sides of the springform pan.

Foodie Friday- Pioneer Woman's Peach Crisp with Maple Cream Sauce

Happy July 3rd!

Ree included this gem in her 4th of July food roundup. It's a keeper to me!

Ingredients

5 whole To 6 Whole Fresh Peaches (best When Not Overly Ripe Or Soft)
1 cup Flour
1/2 cup Sugar
1/2 cup Light Brown Sugar, Firmly Packed
1/2 teaspoon Ground Cinnamon
1/2 teaspoon Ground Nutmeg
1/4 teaspoon Salt
1 stick Butter (1/2 Cup)
1/2 whole Lemon
7 Tablespoons Real Maple Syrup, Divided
1-1/2 cup Whipping Cream
3 Tablespoons Light Corn Syrup

Preparation Instructions

In a medium bowl, mix flour, sugar, light brown sugar, cinnamon, nutmeg and salt using a fork or pastry cutter. Cut butter into small pieces and gradually add to flour mixture until evenly mixed.
Peel peaches into a bowl. Add the zest from half a lemon. Squeeze juice from lemon half and stir in with peaches and zest. Add 2 tablespoons real maple syrup to peaches, stir well.
Pour peach mixture into a small pan (8” or 9” square) and cover evenly with crumb topping. Cover with foil and bake at 350ºF for 15 minutes. Remove foil and bake for an additional 20 to 30 minutes or until crisp and brown on top.

Maple Cream Sauce:
Pour whipping cream into a saucepan. Add 5 tablespoons real maple syrup, 3 tablespoons corn syrup and stir over moderate heat until thickened and reduced by about one-third, approximately 15 minutes. Refrigerate mixture until it is cold and thick, or set the saucepan into a small bowl of ice (the ice will melt and turn into ice water). Stirring your mixture, it will cool and thicken in about 15 minutes. Drizzle sauce over peach crisp. Serve warm.

Foodie Friday- Tuscan Apple Cake

OMG, y'all, this is so GOOD!

Ingredients

1/2 cup unbleached all-purpose flour, plus more for the pan

2 teaspoons baking powder

pinch of sea salt

2 large eggs, at room temperature

1 cup sugar, preferably organic

1 teaspoon vanilla extract

1/2 cup milk

7 tablespoons unsalted butter, melted and cooled slightly, plus more at room temperature for the pan

4 large firm-fleshed apples (1 3/4 pounds), peeled, cored, quartered, and cut crosswise into 1/8-inch slices

Powdered sugar, for garnish


Directions

Preheat the oven to 375 degrees.

In a small bowl, combine the flour, baking powder, and salt. Set aside.

Place the eggs, sugar, and vanilla extract in the bowl of an electric mixer. Whisk on medium speed until the sugar has dissolved and the mixture is pale and thick, about 30-60 seconds.

Fold the flour into the egg mixture with a wooden spoon until just incorporated. Fold in the milk, then the butter and finally the apple slices. Be sure not to overmix.

Butter and flour a 10-inch nonstick springform pan. Pour the mixture into the prepared pan. Pack the apples into the mold and flatten the surface of the cake with the wooden spoon.

Bake for 10 minutes on the floor of the oven. Transfer the pan to the middle rack and continue baking until golden brown and a toothpick inserted into the center comes out clean, for 50-55 minutes.

Remove the cake from the oven, and run a paring knife around the edge to loosen the cake from the ring of the mold. Let cool in its mold to room temperature. Unmold the cake and transfer to a serving platter. Dust with powdered sugar and serve.

Notes

Note: The cake can be baked up to 6 hours ahead and kept in its mold at room temperature in a cool place. It is best eaten the day it is made.

Foodie Friday- Tunnel of Fudge Cake

I *LOVE* a good chocolate cake and this is one of my favorites!

Quick Tunnel of Fudge Cake
Source: Chocolate from the Cake Mix Doctor by Anne Byrn
Servings: 16

FILLING
1 1/2 cups milk
1 pkg.(3.4 oz) chocolate fudge pudding and pie filling mix (not instant)
1 cup semisweet chocolate chips
1 Tbsp. butter

CAKE
vegetable oil spray for misting the pan
flour for dusting the pan
1 pkg (18.25 oz.) devil's food cake mix with pudding
1/2 cup vegetable oil
1/2 cup sour cream
1/2 cup water
4 large eggs
1 tsp. pure vanilla extract
2 cups finely chopped walnuts

Place the milk in a medium size saucepan and whisk in the pudding mix. Cook, stirring, over medium heat until the mixture comes to a boil, 4-5 minutes. Remove the pan from the heat and stir in the chocolate chips and butter. Stir until the pudding is smooth and thickened and the chocolate has melted. Set the pan aside.

Place a rack in the center of the oven and preheat the oven to 350 deg. F. Lightly mist a 12 cup Bundt pan with vegetable oil spray, then dust with flour. Shake out the excess flour. Set the pan aside.

Place the cake mix, oil, sour cream, water, eggs, and vanilla in a large mixing bowl. Blend with an electric mixer on low speed for 1 minute. Stop the machine and scrape down the sides of the bowl with a rubber spatula. Increase the mixer speed to medium and beat 2 min. more, scraping the sides down again if needed. The batter should look thick and well combined. Fold in the walnuts, making sure they are well distributed throughout the batter.

Reserve 2 cups of the batter. Pour the remaining batter into the prepared pan. Spoon the pudding filling in a ring on top of the batter, making sure it does not touch the sides of the pan. Spoon the reserved batter over the filling, smoothing it out with the rubber spatula. Place the pan in the oven.

Bake the cake until it springs back when lightly pressed with your finger and is just starting to pull away from the sides of the pan, 45 to 50 minutes. Remove the pan from the oven and place it on a wire rack to cool for 20 minutes. Run a long, sharp knife around the edge of the cake and invert it onto a rack to cool completely, 20 minutes more.

Meanwhile, prepare chocolate icing.

Place the cake on a serving platter and pour the warm icing over it. Let the cake rest for 10 minutes before slicing.

Slice and serve.

* Store this cake, wrapped in aluminum foil or plastic wrap, or in a cake saver, at room temperature for up to 1 week. Or freeze it, wrapped in foil, for up to 6 months. Thaw the cake overnight in the refrigerator before serving.

Her note: This cake contains a lot of walnuts simply because that's how Ella Rita Helfrich created it. If you want to cut back to 1-1/2 cups, that's fine. Just make sure the nuts are finely chopped so they don't interfere with the crumb of the cake. You can do this easily in a food processor or with a good sharp knife and a cutting board.

Pour your favorite chocolate glaze over the cake, or Martha's Chocolate Icing as I recommend here. Or just dust it with some confectioners' sugar and leave it as is. With the pudding inside, this cake needs little adornment. Note that I call for regular pudding mix here; not the instant kind."

MARTHA'S CHOCOLATE ICING
1 cup granulated sugar
5 Tbsp. butter
1/3 cup whole milk
1 cup semisweet chocolate chips

Place the sugar, butter, and milk in a medium-size saucepan over medium-high heat. Stir until the mixture comes to a boil, 3-4 min. Still stirring, let the mixture boil until the sugar dissolves, 1 minute. Remove the pan from the heat.

Stir in the chocolate chips, and continue to stir until the mixture is smooth and the chocolate has melted.

Spread the icing over the cooled cake or cupcakes of your choice.


My notes: I usually leave the nuts out altogether. I like them, but prefer the pure chocolate. I also usually skip the icing and use just a bit of powdered sugar over a slice or eat it plain.

Foodie Friday: Angelica's Carrot Cake

I love a good mystery novel. Thrillers, police procedurals, cozy mysteries, I love them all. Lorna Barrett's Booktown series combines bookstore & foodie happenings into one fun series AND she shares recipes like this one!

Angelica’s Carrot Cake

6 cups grated carrots
1 cup brown sugar
1 cup raisins
4 eggs
1 ½ cups granulated sugar
1 cup vegetable oil
2 teaspoons vanilla extract
1 cup crushed pineapple, drained
3 cups all-purpose flour
1 ½ teaspoons baking soda
1 teaspoon salt
4 teaspoons ground cinnamon
1 cup chopped walnuts

In a medium bowl, combine grated carrots and brown sugar. Set aside for 60 minutes, then stir in the raisins.

Preheat oven to 350°F. Grease and flour two 10 inch cake pans.

In a large bowl, beat eggs until light. Gradually beat in the white sugar, oil and vanilla. Stir in the pineapple. Combine the flour, baking soda, salt and cinnamon, stir into the wet mixture until absorbed. Finally stir in the carrot mixture and the walnuts. Pour evenly into the prepared pans.

Bake for 45 to 50 minutes in the preheated oven until the cake tests done with a toothpick. Cool for 10 minutes before removing from the pan. When completely cooled, frost with maple butter cream frosting.

Maple Butter Cream Frosting

1 cup butter, softened
2 3/4 cups Confectioner’s sugar
2 tablespoons brown sugar
2 tablespoons maple syrup
¼ cup chopped walnuts

Place the softened butter in a large bowl. Beat with an electric mixer for 30-40 seconds until whipped. Scrape the sides of the bowl. Sift the confectioner’s sugar into the bowl. Beat with mixer for 30 to 40 seconds. Scrape down sides of bowl and add the brown sugar and maple syrup. Beat for 2 to 3 minutes or until the mixture is fluffy; scraping sides of bowl as needed. Stir in walnuts until just until mixed and spread on the cooled cake.

Foodie Friday: Ree Drummond's Butterscotch Pudding

Ok, I'm back on a dessert kick. I think. We'll see what turns up on next week's installment, but in the meantime, here's today's deliciousness!

Butterscotch Pudding

Prep: 1 hr Level: Easy
Cook: 10 mins Serves: 6

Ingredients

1-½ cup Brown Sugar, Light Or Dark Is Fine
¼ cups Cornstarch
½ teaspoons Salt
3 cups Whole Milk
4 whole Large Egg Yolks (discard Or Save Whites For Another
Use)
2 Tablespoons Butter
Unsweetened Whipped Cream



Preparation

Gently whisk together the brown sugar, cornstarch, and salt in a medium
nonstick pan.
In a separate pitcher or bowl, whisk together the milk and egg yolks.
Pour it into the pan with the brown sugar mixture and stir to combine.
Turn on the heat to medium and cook, stirring gently, until the mixture
just starts to bubble up/get very thick. (This can take a good 10 minutes
or so.) When it reaches pudding consistency, stir in the butter until
melted, then remove it from the heat and spoon it into bowls, glasses (be
careful; mixture is hot), demitasse cups, etc. Chill the pudding for at least
1 hour or until very cold.
Top with unsweetened whipped cream and serve!


I love Pioneer Woman. I've tried several of her recipes and she hasn't let me down yet. I didn't think I even liked Butterscotch pudding until I saw this and something kept drawing me back to it. Serves 6 is optimistic, the way I serve dessert.

Foodie Friday- Nutella Cheesecake Bars

Yes, I'm still on a Nutella kick.THESE...all I can say is OMG, YUM!

INGREDIENTS

2 cups oreo crumbs
1/2 stick unsalted butter; melted
16 oz cream cheese; room temp
2 Eggs; room temp
1/2 cup sugar
1/4 cup heavy cream; + 1 tablespoon
1 teaspoon vanilla extract
1/3 cup nutella; (or another hazelnut spread)

PREPARATION

1.Preheat oven to 325 degrees F. Butter an 8×8 baking dish and line with parchment paper, making sure that the parchment is well pressed in the corners. Set aside.

2.In a food processor, pulse Oreos until they become crumbs. Add in melted butter and pulse until moistened. Press Oreo mixture evenly into the bottom of your baking dish. Bake crust until set, about 12 minutes. Set aside to cool.

3.Clean out the food processor. Add cream cheese, eggs, sugar, ¼ cup heavy cream, and vanilla. Pulse until smooth. Put 2/3 of the cream cheese mixture in a bowl and set aside.

4.Add Nutella and 1 tablespoon of heavy cream to the remaining 1/3 cream cheese mixture in the processor. Pulse until smooth.

5.To assemble, spread the plain cheesecake mixture over the cooled Oreo crust, being careful of the crust. Then pour the Nutella cheesecake layer on top of the plain cheesecake layer and spread evenly. Bake on the center rack of the oven for about 35 minutes, or until the center jiggles slightly. Remove from the oven and cool completely on a cooling rack. Refrigerate for at least 3 hours.

6.When ready to serve, lift the bars out of the pan by lifting up the parchment paper (it should release easily). Cut into 16 squares and serve.



Eat and die happy!

Foodie Friday- Nutella Brownies

Why all these Nutella recipes? Have you TASTED Nutella?!? Mmmmmmm. Besides, I had to buy a big jar, so might as well use it up. The things I do for my (are you still out there?) readers. LOL

INGREDIENTS

1/2 cup Flour
1/4 tsp Salt
2 Eggs
1 cup Nutella
1/2 cup brown sugar
1 tsp vanilla
1/2 cup unsalted butter; melted, cooled slightly

PREPARATION

1.With the rack in the middle position, preheat oven to 325 degrees. LIne the bottom of a 20 cm (8 inch) square cake pan with parchment paper, letting the paper extend over two opposite sides. Butter the two other sides.

2.In a bowl, combine the flour and salt. Set aside.

3.In another bowl, beat the eggs, Nutella, brown sugar and vanilla extract with an electric mixture until smooth, about 2 minutes. With the mixer on low speed, add the flour mixture, alternating with the melted butter.

4.Scrape the batter into the cake pan. Bake until a toothpick inserted in the centre comes out with a few crumbs attached (not completely clean), 35 to 40 minutes. Cool in the pan for about 2 hours. Unmould and cut into squares.

5.Serve warm or at room temperature.

Originally found here.

Foodie Friday- A Chocolatey Treat

Happy Day Before Let's Make Single People Feel Like Crap Day. I plan to indulge in a few (dozen) of these tomorrow.

Found here.

No-Bake Dark Chocolate Almond Butter Bon Bons

Makes about 1 dozen

6 whole graham crackers

1/2 cup smooth almond butter

1/2 cup butter (8 tablespoons)

2cups powdered sugar

1 1/2 cups dark chocolate chips

Seal graham crackers in a large ziplock bag and then just completely destroy them with the flat side of a meat tenderizer. Or a rolling pin or a mallet or your own two golden fists of fury, whatever you want, just beat the bejesus out of those crackers until you are left with a sack of graham cracker powder, which you may then pour into a large bowl.

In a microwave-safe bowl, heat the almond butter and butter together until smooth; this should take no more than 1 minute of microwave time, in two 30-second intervals, mixing in between. Stir until blended, and then pour into the bowl with the graham cracker crumbs.

Add powdered sugar to the bowl and mix it all together until combined into a dough. It will take some time to get all of the powdered sugar incorporated. Patience is a virtue. Roll dough into small, 1-inch balls and spread out on a baking sheet. You may want to line this with parchment paper to make the next step easier, but at this juncture that is not required. Stick into the fridge or freezer to harden.

Melt dark chocolate chips (in a double boiler or in the microwave) and stir until smooth and perfect. Dunk each ball into the melted chocolate, and then return to the lined baking sheet. We like to do halfway in chocolate, but all the way would be, of course, totally allowed, because there is not such thing as too much chocolate. For the cleanest experience, dip balls by stabbing them with a long skewer and then placing them, skewer and all, back on the baking sheet. Keep it the fridge or freezer until ready to serve.

Foodie Friday- Nutella Cookies

Yesterday was apparently Nutella Day. Don't know how I missed that one. In honor it, however belatedly, is this recipe:

INGREDIENTS

1 cup Nutella
1/2 cup sugar
1 cup All purpose flour
1 whole egg

PREPARATION

Preheat oven to 350 F.

Blend all ingedients together well. Form into 1 inch balls. Place on a cookie sheet. Press down firmly with the bottom of a glass. Bake 7-8 minutes or until set. Cool.


Going to have to make these this weekend.

Foodie Friday: Homemade Zingers!

I was heartbroken when Hostess went out of business a few years ago. I was never a really big Twinkies fan, but I loved the cupcakes and chocolate zingers. A host of make-your-own recipes emerged shortly after and this is a really good one. Of course, Hostess is back in business now so to speak, so I can buy them again, but every now and then, I get in a baking mood.

Homemade Chocolate Zingers

Makes 12 cakes

For the devil's food cakes:

1/2 pound unsalted butter, softened

1 1/2 cups light brown sugar, packed

2 eggs

6 tablespoons unsweetened cocoa powder

1 1/2 teaspoons baking soda

1 teaspoon vanilla extract

1/4 teaspoon salt

1 1/2 cups all-purpose flour

2/3 cup sour cream

1/2 cup hot coffee


For the cream filling and chocolate frosting:

1/2 cup whole milk

2 tablespoons all-purpose flour

1 cup unsalted butter, softened, divided

1/2 cup granulated sugar

2 1/2 cups confectioners' sugar, divided

1 teaspoon vanilla extract, divided

1/4 cup dark unsweetened cocoa powder

1/4 cup chocolate syrup

1 pinch salt



To get started, you’ll need to grease the pan well, then combine the butter, sugar, eggs, cocoa, baking soda, vanilla extract, and salt in a mixing bowl. Beat in flour and sour cream, then add the hot coffee and mix until a smooth batter forms. Spread the batter into the baking pan as evenly as possible. Preheat the oven to 350º F and bake for 45 minutes, the chill the cake in the freezer until firm. This will help each cake retain a crisp shape when you cut into it to add the filling.



While you wait for the cake to chill, prepare the frosting and filling. I’ll admit, sometimes when I’m feeling lazy I substitute ready-made marshmallow fluff for the filling, but if you’re looking for authenticity, then this cream filling is a close approximation to the real thing.

To make the cream filling, whisk together the milk and flour in a small saucepan until it thickens to a pudding-like consistency, then transfer the mixture to a shallow dish and refrigerate until it cools completely. Once cool, whip the mixture with the softened butter and the granulated sugar for about five minutes, until it becomes fluffy. Add the confectioners' sugar and vanilla extract, then beat the mixture until well-combined. Transfer the filling to a piping bag or zip-top bag with the corner snipped.



When the cake is chilled, cut it into twelve snack cakes by making three evenly-spaced cuts in one direction, then four perpendicular cuts. These snack cakes end up being slightly larger than the original, but I doubt there will be many complaints. Use a serrated knife to cut a slit lengthwise on top of each snack cake, taking care not to cut all the way through.

Fill the cake with the cream filling until it bulges slightly, then pinch the cake together slightly so that a little of the filling squeezes out the top.



To make the chocolate frosting for the top, place the cocoa powder, confectioners' sugar, and butter in a large mixing bowl, and beat them until combined. Beat in chocolate syrup, vanilla extract, and salt, then transfer the frosting to a piping bag. A number 789 cake tip icer makes an authentic frosting stripe on top, but if you don’t have one, spread the icing on with an offset spatula then run the tines of a fork through the icing to create the characteristic ridges.



Store the cakes in an airtight container for up to two days -- if they last that long!

Oopsie! Foodie Friday on Saturday- Almond Nutella Pizza

Thank you to the sharp eyed person who pointed out to me that I'd already posted yesterday's recipe a few months ago. Here is a new one to make up for my error.



Almond Nutella Pizza


1 ball pizza dough [4] (store-bought is OK)
Approximately 1/2 cup almond Nutella [5]
6 amaretti cookies, crushed
Lightly sweetened vanilla whipped cream for garnish

Directions

Preheat the oven to 500°F, setting a 10-to-12-inch cast-iron skillet in the oven at the same time.
Roll or stretch out the ball of pizza dough so that it's approximately an 8-inch circle; you're aiming for a thicker crust than is standard. If rolling the dough out, dust the rolling surface (either a large cutting board or clean countertop work well) with wheat bran or cornmeal to ensure that the dough does not stick.
Remove the cast-iron skillet from the oven, flip it upside down, and rub the exposed surface with oil using a paper towel. Carefully and quickly, arrange the pizza dough on top of the skillet.
Put back in the oven and cook for 8 to 12 minutes or until the crust is browned and puffy.
Move the baked pizza dough to a cutting board, and spread with Nutella. Top with crumbled amaretti cookies, and dot with dollops of whipped cream.


Notes

This pizza is best enjoyed hot out of the oven but is still quite tasty as leftovers the next day. If you don't feel like making homemade almond Nutella (though it is surprisingly easy to prep), I'd recommend Justin's Chocolate Almond Butter [3] or traditional Nutella. Chopped salted almonds are a solid alternative (or addition) to the crumbled amaretti cookies. Or hazelnuts if you use the original Nutella.

Foodie Friday- Pumpkin Spice Cake

Pumpkin Spice Cake (Country Living)
Serves: 16 Yields: 1 eight-inch 3-layer cake
Oven Temp: 350
Ingredients:
3/4 cup(s) (1 1/2 sticks) unsalted butter, softened
1 cup(s) firmly packed dark brown sugar
1 cup(s) sugar
3 large eggs
1 cup(s) pumpkin purée
1/2 cup(s) buttermilk
1 teaspoon(s) pure vanilla extract
2 cup(s) all-purpose flour
2 teaspoon(s) baking powder
1 1/2 teaspoon(s) ground cinnamon
1 teaspoon(s) baking soda
1/2 teaspoon(s) fresh-ground nutmeg
1 recipe Pumpkin Cream-Cheese Frosting
Directions:

Prepare cake pans: Preheat oven to 350 degrees F. Lightly coat three 8-inch cake pans with softened butter. Cut three 8-inch circles out of parchment paper and fit them into the bottom of the cake pans. Lightly coat the paper circles with butter and set aside.
Make the batter: Cream butter until smooth in a large bowl with an electric mixer set on medium speed. Add the sugars and mix until smooth. Add eggs, one at a time, beating well after each addition, until the mixture is smooth and light. Set aside. Combine the pumpkin purée, buttermilk, and vanilla in a medium bowl and set aside. Combine the flour, baking powder, cinnamon, baking soda, and nutmeg in a large bowl and set aside. In thirds, alternately add the flour mixture and buttermilk mixture to the butter mixture, blending well after each addition until smooth.
Bake the cake: Pour batter into the prepared pans and bake until a toothpick inserted into the middle of each cake comes out clean -- 35 to 40 minutes. Cool the cakes in the pan on wire racks for 30 minutes. Remove cakes from pans and return to the wire racks until completely cool.
Assemble the cake: Place one layer on a cake plate and top with one-third recipe of Pumpkin Cream-Cheese Frosting. Repeat with the second and third layers. Serve or store refrigerated for up to four days.

Pumpkin cream-cheese frosting:
Yields: 3 1/2 cups
Ingredients:
1 package(s) (8-ounce) cream cheese, softened
1/4 cup(s) pumpkin purée
1/4 cup(s) (1/2 stick) unsalted butter, softened
1 tablespoon(s) fresh orange juice
1 teaspoon(s) grated orange zest
1/2 teaspoon(s) pure vanilla extract
4 cup(s) confectioners' sugar, sifted
Directions:
Blend the cream cheese, pumpkin purée, butter, orange juice, zest, and vanilla in a large bowl using an electric mixer set at medium speed until smooth. Add the sugar and continue to beat until light and creamy -- about 5 more minutes.

Foodie Friday- Apple Butter Pumpkin Pie

Apple Butter Pumpkin Pie (Country Living)
Serves: 8
Oven Temp: 425
Ingredients:
1 cup(s) apple butter
1 cup(s) (solid-pack) pumpkin
1/2 cup(s) brown sugar, packed
1/2 teaspoon(s) salt
3/4 teaspoon(s) ground cinnamon
3/4 teaspoon(s) ground nutmeg
1/8 teaspoon(s) ground ginger
3 eggs, beaten
3/4 cup(s) evaporated milk
1 (9-inch) unbaked pie shell
1 egg white, beaten
(optional) whipped cream, for garnish
Directions:
Adjust oven rack to lowest position. Preheat oven to 425ºF. Combine apple butter, pumpkin, brown sugar, salt and spices in a bowl. Stir in eggs. Gradually add milk and mix well, using electric mixer. Brush pie shell with egg white, coating lightly; discard remaining egg white.
Pierce holes in bottom of crust with a fork. Pour apple-butter mixture into prepared pie shell; bake 15 minutes, then lower oven temperature to 350ºF. Bake 35 minutes more until center is slightly puffed and jiggles a little bit when pan is tapped.
Cool until still slightly warm on wire rack. Serve with whipped cream and a dusting of cinnamon, if desired.

Foodie Friday: Coffee Nutella Swirl Ice Cream

Another no churn ice cream recipe! Yay! Found here

Coffee Nutella Swirl Ice Cream

Ingredients
1 packet instant coffee (I use Starbucks Via) or about 1/2 tablespoon from a jar
1/4 cup hot water
1 can (14 ounces) sweetened condensed milk (I use fat-free)
12 ounces (about 1 1/2 tubs) Cool Whip (I use fat-free)*
1/2 cup Nutella


Instructions
Mix instant coffee into 1/4 cup hot water. Stir and let sit to cool for 10 minutes.
Stir coffee mixture and sweetened condensed milk in a large bowl. (I like using a large Tupperware bowl, so it can be frozen in the same bowl.) Fold in Cool Whip.
Place Nutella in a small bowl and microwave for 20 seconds to thin it out. Pour slowly into ice cream mixture while folding. You don’t want to completely mix it in, you just want rivers of it flowing through the ice cream.
Cover and freeze for at least 4 hours or overnight until it becomes ice cream consistency.

Notes
*You can substitute freshly whipped cream for the Cool Whip. Whip 2 cups cold heavy whipping cream until stiff peaks form, and use all of it in place of the Cool Whip.

Mickey's note: I don't do fat-free ANYTHING. It's rich, but it's GOOD!!!

Foodie Friday: Apple Gingersnap Brown Betty from Desserts From the Loveless Café

For Brown Betty:
3/4 cup sugar
1 tablespoon flour
1 1/2 teaspoons ground cinnamon
1/2 teaspoon ground cardamom*
1/2 teaspoon freshly grated nutmeg
6 cups peeled cored and sliced apples (about 1 1/2 to 2 lbs.)
2 cups coarsely broken gingersnap cookies
1/4 cup heavy cream

Streusel Topping
1/2 cup flour
1/2 cup rolled oats
2 tablespoons dark brown sugar
1/4 teaspoon ground cinnamon
4 tablespoons cold unsalted butter, cut into small cubes
1/4 cup chopped walnuts**


* I’ve never made this with cardamom as it’s not something I keep on-hand. It seems to taste just fine without it!
** These can be omitted for those with allergies or who just plain don’t like nuts. Weirdos. :-)



Directions:
To prepare Streusel:
In a large mixing bowl, combine flour, oats, brown sugar and cinnamon and rub together with your fingertips to blend and break up any clumps of brown sugar. Scatter butter cubes over flour mixture and continue to rub ingredients together with your fingertips until it forms small clumps and butter is no longer visible. Stir in walnuts and reserve.
To prepare Brown Betty:
Preheat oven to 375 degrees. In a large bowl, combine sugar, flour, cinnamon, cardamom and nutmeg. Add apples and toss gently to coat with flour mixture. Arrange half of apple slices in an even layer in an 8-inch baking dish or other shallow 1 1/2-quart glass or ceramic casserole. Sprinkle half of gingersnaps over apples. Repeat with a remaining layer of apples and gingersnaps. Drizzle cream over gingersnaps and top with an even layer of streusel. Bake until apples are tender, 45 to 50 minutes. Remove from oven, transfer baking dish to a wire rack and cool until warm. Serve with a scoop of ice cream, if desired.

Mickey’s notes: I like to use a mix of tart and sweet apples, with a tendency toward more tartness. This is heavenly served warm with a scoop of good quality vanilla ice cream!


Even Dad, normally Mr. Picky, liked this!