Honey Vanilla Pound Cake

Since Kristen posted her Easter chocolate cake, I thought I'd post an awesome pound cake that I made for our neighbors across the street (well and I kept half for our family which was gone in one day). This recipe is from Ina Garten's "Back to Basics" cookbook.


Ingredients

2 sticks unsalted butter (at room temp)
1 1/4 cups sugar
4 eggs (at room temp)
2 T honey
2 t vanilla extract
1 t lemon zest (I omitted and didn't miss it)
2 cups cake flour (I used all purpose flour)
1 t kosher salt
1/2 t baking powder

Preparation

Pre-heat oven to 350. Grease the bottom of a loaf pan. Cream the butter and the sugar on medium speed for 3-4 minutes. In a separate bowl put the eggs, honey, vanilla and lemon zest, but do not mix. With the mixer still on medium speed add an egg one at a time.

Sift together the flour, salt and baking powder. Add to the mixture. Finish mixing with a spatula. Bake for 50-60 minutes or until a tooth pick comes out clean (it took me 70 minutes to cook this baby). It might have been because I used all purpose instead of cake flour. Cool for 15 minutes on a rack.

This is delicious with a scoop of vanilla ice cream on top!

Adriane's Chocolate Heathwix Cake

2	cups all-purpose flour
1 1/2	teaspoons baking soda
1/2	teaspoon salt
1 1/2	cups sugar
1/2	cup butter, softened
3	eggs
1	teaspoon vanilla
4	oz unsweetened baking chocolate, melted and cooled
1	cup buttermilk       (I use this dried buttermilk)
1	can (14 oz) fat-free sweetened condensed milk
1/2	cup caramel topping
1	cup Heath bits or chopped Heath candy bars
1/2	bag fun-size Twix bars, chopped

1.  Oven: 350ºF. Pan: 13x9x2 inches, greased with butter; lightly floured.

2.  Dry ingredients first: In medium bowl, mix flour, baking soda and salt (& buttermilk powder); set aside.

3.  In large bowl, beat sugar and butter with electric mixer on medium speed, scraping bowl occasionally, until fluffy. Beat in eggs, one at a time, until smooth and blended. Add vanilla. Stir in melted chocolate. Gradually beat in flour mixture alternately with buttermilk (or water if using dry buttermilk), beating after each addition until smooth. Pour into pan.

4.  Bake 35-40 min or until toothpick inserted in center of cake comes out clean. Immediately poke top of cake all over with toothpick or fork. Mix condensed milk and caramel topping; spoon over warm cake, allowing it to soak in. Sprinkle chopped Twix & Heath bits over cake. Cool cake as long as you can possibly wait before eating it.

adapted from this recipe- thanks, Betty.

even better rice krispie treats

OK, ladies. These are seriously amazing. I thought regular rice krispie treats were delicious... well, these changes just kicked them up a few notches. now I have to eat one every time I walk by the pan.

• 1/2-1 stick butter
• 4 cups miniature marshmallows
• 2 tsp pure vanilla extract (I use Mexican)
  
• heaping TB natural peanut butter
• a few dashes of salt
  
• 6-ish? cups Rice Krispies® (I don't measure much!)
  

Melt butter in a large pan over medium-ish heat. Stir in marshmallows & stir until nice & melty. Add vanilla, PB & salt, stir... Pour over rice krispies & mix until they are totally coated in your sweet, buttery goodness. Smoosh down gently into whatever size pan you like for desired thickness of your Treats (I use a 13x9") lined with parchment paper (or greased). Wait a few minutes for them to cool/set... if you can!

Pumpkin Time

I will be posting a few recipes that I have made and shared. The first is a delicious pumpkin pie milkshake- I made this at craft night/book club a few weeks back. The second is a Hazelnut white chocolate pumpkin cheesecake- this was brought to Kristen's Halloween Party.

Enjoy these recipes this beautiful Fall season!

Pumpkin Pie Milkshake
Recipe by Our Best Bites

1/3 C pumpkin, canned
1/4 - 1/2 C milk
1/4 t vanilla
1/2 t cinnamon
1/16 t cloves (just use a 1/8 t measure and fill it half way, or do a pinch)
1/16 t nutmeg
2 T brown sugar
2 C vanilla ice cream
1-2 graham crackers

Pop everything but graham crackers in a blender. Start with 1/4 C milk and then slowly add more if needed to make the blender process it all. I used somewhere between 1/4-1/2 C.


Sprinkle with crushed graham cracker crumbs before serving. It reminds me of DQ's Pumkin Pie Blizzard!
YUM! I could seriously have this for every meal.

This makes one big shake, so double or triple the recipe as needed.


Hazelnut White Chocolate Pumpkin Cheesecake
got this recipe from our ward cookbook.

CRUST

• 3/4 cup vanilla-wafer crumbs
• 1/2 cup ground hazelnuts
• 3 tablespoons sugar
• 3 tablespoons butter, melted

CHEESECAKE FILLING

• 3 8-ounce packages cream cheese, softened

• 1 cup sugar
• 3 tablespoons all-purpose flour
• 1 teaspoon pumpkin-pie spice
• 1 cup canned pumpkin
• 4 eggs
• 1 cup coarsely chopped white chocolate
• 1/4 cup chopped hazelnuts
  

1. 
   Heat the oven to 325 degrees. In a small bowl, combine the crust ingredients and mix well. Press the mixture into the bottom and a half inch up the sides of a 9-inch springform pan. Bake the crust for 10 minutes, then remove it from the oven and set aside. Reduce the oven temperature to 300 degrees.
   
2. 
   In a large bowl, blend the cream cheese, sugar, flour, and pumpkin-pie spice with an electric mixer on low speed (at low speed, less air will get into the batter and the cheesecake will be less likely to crack while baking). Add the pumpkin and eggs and beat until well combined. Stir in the white chocolate. Pour the filling into the crust-lined pan, then sprinkle on the chopped hazelnuts.
   
3. 
   Bake at 300 degrees for 1 hour. Then turn off the heat and leave the cheesecake in the oven with the door closed for another 30 minutes or longer until set. Remove the cheesecake from the oven and chill. Makes one 9-inch cheesecake.
   

twix salad

also served at briste's shower.

it's pretty much a joke to call this a salad... although it looks LIKE potato salad if you don't know what it is.

also known as "snickers salad," but I used twix instead because twix is just so much better than snickers. here's what I did:

• apples, chopped (I used crispin)
• twix, cut into bite-sized chunks
• cool whip (I used regular)

that's it!! I think I used 4 apples, 3 packs of the 99¢ mini twix packs & 3/4ths of a regular sized-cool whip. mix all together & chill.
christy says it's even more delicious with pudding... but I didn't have any & didn't have time to run back to the store. will try that next time, though.

steph will be watching you if you try to take her twix salad.

chocolate pistacio cake

i wish i had a pic of this cake but i don't. it's so yummy. seriously, if you haven't tried it DO and you won't be sorry. i got this recipe from melanie bascom in our ward and it's a cake doctor cake. so easy and super yummy. i made if for alanna's bday yesterday and it was delish. as a testament to it's yumminess, dave doesn't eat many desserts but he LOVES this cake.

Chocolate pistachio cake

½ cup chopped pecans ( I left this out)
½ cup choco chips ( I left this out too)
1 package plain white cake mix (NOT THE KIND WITH PUDDING IN IT ALREADY)
1 package (3.4 oz) pistachio instant pudding mix
½ cup sugar
1 cup water
½ cup veg. oil
4 large eggs
½ cup choco. Syrup


1. preheat oven to 350* . lightly mist bunt pan with veg. oil spray then dust with flour. Shake out excess flour. Sprinkle pecans and choco chips in bottom of pan.
2. Mix cake mix, pudding, sugar, water, oil and eggs together. Blend with an electric mixer on low for 1 minute. Scrap sides of bowl with spatula. Mix again on medium for 2 minutes, batter should be thick and smooth. Remove one cup batter and mix it with ½ cup choco syrup, until well combined. Set aside.
3. Pour regular batter into pan. Pour choco batter over the top, trying to keep the chocolate away from the edges. Swirl the chocolate batter into the regular batter with dinner knife.
4. Bake the cake until it is golden brown. 55-60 minutes (I NEVER COOK IT THAT LONG. I DO 50 MIN AND IT'S A TEENY BIT UNDERCOOKED BUT THAT'S HOW I LIKE IT)
5. Remove from oven and let cool 20 minutes. Run a long sharp knife around the edge of cake and invert it onto a rack to cool completely. To serve, place the cake onto serving platter and glaze with Shiny chocolate glaze.

Shiny chocolate glaze:

2 tablespoons butter
2 tablespoons unsweetened cocoa powder
1/ 4 cup heavy whipping cream
1 cup powdered sugar
1 teaspoon vanilla

1. melt butter in small heavy sauce pan over low heat. Add cocoa powder and cream and stir until mixture thickens, 2 minutes. DO NOT BOIL. Remove from heat and stir in the powdered sugar and vanilla until mixture is smooth.
2. Spoon glaze over the cooled cake.

Yummy Lemon Bars

These bars were featured on Martha Stewart and very delicious. I brought them to Kristen's baby shower! Enjoy!

for Crust:
3/4 cup flour
1/3 cup powder sugar
1/4 cup cornstarch
1/4 t. salt
1/2 cup butter

for filling:
4 eggs
1 cup sugar
2/3 cup fresh lemon juice
1/4 cup flour
1/2 t. baking powder
1/2 t. salt
Preheat oven to 350. Spray a 9 inch square pan with cooking spray. Make the crust: mix flour, sugar, cornstarch and salt. Cut butter in to form coarse crumbles. Press mixture into pan. Refrigerate 15 minutes. Bake until crust is lightly browned 20 minutes. Let cool. Reduce the oven temp to 325. Beat eggs with mixer until thick. Beat in sugar, lemon juice, flour, baking powder and salt. Pour over crust. Bake until set about 20-30 minutes. Cool. Refrigerate about 1 hour. Sprinkle with powder sugar.

candy cane bundt cake

as served at richard & erica's Christmas party last night:
idea from hostess with the mostess, white cake recipe from the joy of cooking

CANDY CANE CAKE:
preheat oven to 375
have all ingredients at room temperature
grease & flour 12C bundt pan

sift together twice:

• 3 1/2 C flour
• 1 Tb + 1tsp baking powder
• 1/2 tsp salt

combine:

• 1 C milk
• 1 tsp vanilla

in a large bowl (kitchenaid mixer bowl), beat until creamy:

• 2 sticks (1lb) butter

gradually add & beat on high speed until lightened in color & texture, 3-5mins:

• 1 2/3 C sugar

add the flour mixture in 3 parts, alternating with the milk mixture in 2 parts, beating on low speed or stirring with a rubber spatula until smooth & scraping the sides of the bowl as necessary. (this will be really really thick.) in another large bowl, beat on medium until soft peaks form:

• 8 egg whites (YES EIGHT)
• 3/8 tsp cream of tartar

gradually add, beating on high speed until stiff (but not dry) peaks form:

• 1/3 C sugar

use a rubber scraper to fold in 1/4 of egg whites into the butter mixture (have fun, this is not fun), then fold in the remaining whites.

take 3/4C batter out of the bowl. add to it:

• 1/2 tsp peppermint extract
• 1/2 tsp red food coloring

pour 1/2 of the regular batter into prepared pan. carefully pour red/peppermint batter over white batter in pan. top with remaining white batter. bake until a toothpick comes out clean - about 40-60minutes. let cool for 10mins in pan & then remove from pan onto cooling rack & let cool completely (about an hour).

FROSTING:
1 C powdered sugar
1 Tb milk
1/2 tsp vanilla
whisk together until smooth & runny-ish. drizzle over cooled cake & top with (2) crushed candy canes.

p.s. for a much faster/easier version of this cake, you can cheat like hostess with the mostess & use a white cake mix instead!

Sweet Potato Pie

Served at book club for To Kill A Mockingbird. Recipe by Paula Deen.

Ingredients

• 2 cups peeled, cooked sweet potatoes (not Yams! Sweet Potatoes are yellow inside, not orange)
  
• 1 1/4 cups sugar
• 1/2 stick melted butter
• 2 eggs
• 1 teaspoon vanilla extract
  
• 1/4 teaspoon salt
• 1/4 teaspoon ground cinnamon
• 1/4 teaspoon ground ginger
• 1 cup milk
• 9-inch unbaked pie crust (I used Wegman's brand)
  
• 3 egg whites

Directions

Preheat the oven to 350 degrees F.

For the filling, using an electric hand mixer, combine the potatoes, 1 cup of the sugar, the butter, eggs, vanilla, salt, and spices. Mix thoroughly. Add the milk and continue to mix. Pour the filling into the pie crust and bake for 35 to 45 minutes, or until a knife inserted in the center comes out clean. (It may have just been my oven, but it took mine almost an hour to bake!) Place the pie on a rack and cool to room temperature before covering with meringue.

For the meringue, using an electric mixer, beat the egg whites until soft peaks form; beat in the remaining 1/4 cup sugar 1 tablespoon at a time. Continue beating until the sugar dissolves and the mixture is glossy and stiff, but not dry. With a rubber spatula, spoon the meringue onto the pie, forming peaks. Make sure the meringue touches the crust all around. Sprinkle with a pinch of granulated sugar. Bake for 10 to 12 minutes, or until delicately browned. Cool and serve. (I guess I didn't read this far because I didn't bake it again after putting the meringue on...oops!) Or you could just do without the meringue and put a dollop of whipped cream on top. I think it would be just as good.

This was awesome! It's not as overwhelming as a pumpkin pie.

Cinnamon-Apple Cake

this was a favorite dessert my college roommate NICOLE used to made all the time! (thanks nicole & cooking light!!) as served at book club last night for cry the beloved country at kashann's (& also at richard & erica's first-ever BATTLE OF THE SEXES PARTY on 6/8/07).

you can also double this and cook in a 9x13 pan... recipe calls for "springform pan," but lets get serious: I don't have one of those. so I used my lovely favorite ever williams-sonoma pie pan (thank you wedding gifts) and it worked out fine.

1 3/4 cups sugar, divided (I use raw turbinado sugar)
1/2 cup butter, softened (I used smart balance)
1 tsp pure vanilla extract
6 oz. fat-free cream cheese, softened (I used 1/3 less fat neufatchel cheese)
2 large eggs
1 1/2 cups all-purpose flour (I use 1 C white, 1/2 C white whole wheat)
1 1/2 teaspoons baking powder
1/4 tsp salt
2 tsp ground cinnamon
3 C chopped peeled apples
Cooking spray

Directions:
Preheat oven to 350°.

Place 1 1/2 cups sugar, cream cheese, butter, and vanilla in a large bowl (GO KITCHENAID, WOOHOO); beat on medium speed until well blended (about 4 minutes). Add eggs, 1 at a time, beating well after each addition. Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, baking powder, and salt, stirring with a whisk. Add flour mixture to cream cheese mixture, beating at low speed until well blended.

Combine remaining 1/4 cup sugar and 1 tsp cinnamon. Combine 2 TABLESPOONS of cinnamon mixture and chopped apple in a bowl, and stir apple mixture into batter. Pour the batter into an 9-inch springform pan coated with cooking spray. Sprinkle with the remaining cinnamon mixture. Bake at 350° for 60-75min (I cooked it 75min) or until cake pulls away from the sides of the pan. Cake will look pretty "done" on the outside, but will be delicious and moist on the inside! Cool cake completely on a wire rack. Cut into 12 wedges, using a serrated knife. (This can be served warm or cold.)

12 servings
Nutritional Information: CALORIES 281(28% from fat); FAT 8.7g (sat 1.8g,mono 3.7g,poly 2.6g); PROTEIN 4.8g; CHOLESTEROL 39mg; CALCIUM 89mg; SODIUM 234mg; FIBER 1.2g; IRON 1.1mg; CARBOHYDRATE 46.3g (COOKING LIGHT 1997)

Strawberry fields forever..

Our family signed up for the veggie CSA share through Native Offerings farm this year, but sadly didn't sign up for the fruit share. The other day we headed out to Greg's U-Pick in Clarence, NY to pick strawberries! For $3 a quart it was worth it! These are the best strawberries I've had all season and they are totally better than anything I've picked up at Wegmans.



Here is my recipe for strawberries with yellow cake and whipped cream:

Jacob trying his first strawberry

1.) First, thoroughly wash the strawberries. Soak in a large container and allow all the dirt and sentiment to settle to the bottom then drain the water.

2.) Trim off the tops of the berries and cut into quarters.

3.) Roll up your sleeves and start baking. Today we are making a yellow cake recipe (from Better Homes and Gardens cookbook).

Ingredients:
21/2 cups flour
2 1/2 teaspoons baking powder
1/2 teaspoon salt
2/3 cup butter
1 3/4 cups sugar
1 1/2 teaspoons vanilla
2 eggs
1 1/4 cups milk


Directions:
Grease either 2 8x1 cake pans or one 13x9x2 baking pan. Combine flour, powder and salt then set aside.

In a large mixing bowl beat butter with a mixer for 30 seconds. Add sugar and vanilla beat till well combined. Add eggs, one at a time beating 1 minute after each. Add dry mixture and milk alternately to beaten mixture.

Bake at 375 for 30-35 minutes or until a toothpick comes out clean. Cool cakes and then place on a wire rack.

Make whipped cream by beating heavy cream with sugar (to taste) and vanilla.

Assemble cake by topping with whipped cream and strawberries. Dig in and enjoy!!


P.S. Christy and Kristen we should start swapping some yummy recipe ideas for all of the greens we get each week. Jay's been making some yummy kale dishes that I'll have to post asap!

Carrot Cake

this is the cake from crew's bday party. thanks to everyone that came!! we had a great day!

• 1 cup sugar
• 1 cup brown sugar
• 2 cups flour
• 1 1/4 tsp baking soda
• 1 tsp salt
• 2 tsp cinnamon
• 1 cup oil
• 4 beaten eggs
• 3 cups grated carrots

Mix all ingredients except carrots until fluffy. Add carrots and combine until well mixed. Bake at 375 for 1 hour.

Cream cheese frosting

• 1/3 cup margarine (room temp)
• 1 8oz package cream cheese
• 1 tsp vanilla
• 3 cups powdered sugar

Beat all ingredients well.

Could this recipe be any easier!! :) haha

Making whoopie pies

Here is a little history of the whoopie pie: It has sometimes been called a "gob" or "black-and-white." It is a traditional cookie of the Pennsylvania Dutch. My Aunt Vicky is from Lancaster, Pennsylvania and is a huge fan of whoopie pies. They bring back many childhood memories for her. For Christmas I have made a slightly different version of this cookie with peanut butter filling. Around Halloween time I also make pumpkin pie whoopies. These cookies would put a smile on anyone's face during these dark days of winter! my whoopie pies don't look as perfect as they do on epicurious, but they have character
For cakes

2 cups all-purpose flour

1/2 cup Dutch-process cocoa powder

1 1/4 teaspoons baking soda

1 teaspoon salt

1 cup well-shaken buttermilk

1 teaspoon vanilla

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

1 cup packed brown sugar1 large egg


For filling

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

11/4 cups confectioners sugar

1 cup marshmallow cream such as Marshmallow Fluff

1 teaspoon vanilla


The step by step


Preheat oven to 350°F.
Whisk together flour, cocoa, baking soda, and salt in a bowl until combined. Stir together buttermilkand vanilla in a small bowl. Beat together butter and brown sugar in a large bowl with an electric mixer at medium-high speed until pale and fluffy, about 3 minutes in a standing mixer or 5 minutes with a handheld, then add egg, beating until combined well. Reduce speed to low and alternately mix in flour mixture and buttermilk in batches, beginning and ending with flour, scraping down side of bowl occasionally, and mixing until smooth.
Spoon 1/4-cup mounds of batter about 2 inches apart onto 2 buttered large baking sheets. Bake in upper and lower thirds of oven, switching position of sheets halfway through baking, until tops are puffed and cakes spring back when touched, 11 to 13 minutes. Transfer with a metal spatula to a rack to cool completely.


Make filling: Beat together butter, confectioners sugar, marshmallow, and vanilla in a bowl with electric mixer at medium speed until smooth, about 3 minutes.
Assemble pies: Spread a rounded tablespoon filling on flat sides of half of cakes and top with remaining cakes.

Cooks' notes: • Cakes can be made 3 days ahead and kept, layered between sheets of wax paper, in an airtight container at room temperature. • Filling can be made 4 hours ahead and kept, covered, at room temperature.

I found this recipe on epicurious.com

Enter to Win a Cookbook

I am entering a contest that I found out about at http://www.foodblogga.blogspot.com/. The rules of the contest are to post your favorite Christmas cookie recipe. To enter the contest click here. I encourage you all to enter this fun contest....and plus it is always intriguing to know what cookies people love to bake for the holidays!
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Chocolate Grasshopper Squares

I am entering a recipe that I have made for the past three years from Gourmet Magazine. It is for Chocolate Grasshopper Squares! These are decadent chocolate mint bars that has a taste that explodes in your mouth!

Here is the recipe (it looks involved, but don't be deterred):

Ingredients

For brownie layer

1 1/2 sticks (3/4 cup) unsalted butter

10 1/2 oz fine-quality bittersweet chocolate (not extra-bitter or unsweetened and no more than 60% cacao if marked), finely chopped

1 1/2 cups packed light brown sugar

3 large eggs, lightly beaten

1 1/4 teaspoons vanilla

3/4 cup all-purpose flour

1/4 cup plus 2 tablespoons unsweetened Dutch-process cocoa powder

3/4 teaspoon salt

For mint ganache

1/2 cup heavy cream

10 oz fine-quality white chocolate, chopped

2 tablespoons green crème de menthe

1 teaspoon peppermint extract

For chocolate ganache

1 cup heavy cream

10 oz fine-quality bittersweet chocolate (not unsweetened), finely chopped

Make brownie layer:

Put oven rack in middle position and preheat oven to 375°F. Lightly butter a 13- by 9-inch baking pan and line with 2 crisscrossed sheets of foil, leaving a 2 inch overhang on all sides. Butter foil. Melt butter and chocolate with brown sugar in a 3-quart heavy saucepan over moderate heat, stirring occasionally, until smooth. Remove from heat. Whisk in eggs and vanilla until combined. Whisk in flour, cocoa, and salt until just combined. Spread batter evenly in baking pan and bake until set and a wooden pick inserted in center comes out with moist crumbs adhering, about 20 minutes. Cool completely in pan on a rack, about 1 1/2 hours.

Make mint ganache:

Bring cream to a simmer in a 2- to 3-quart saucepan and remove from heat. Pour over white chocolate in a bowl. Let stand 1 minute, then whisk until smooth. Stir in crème de menthe and extract and chill, covered, stirring occasionally, until thick, about 1 hour.

Make chocolate ganache:

Bring cream to a simmer in a 2- to 3-quart saucepan and remove from heat. Pour over bittersweet chocolate in a bowl. Let stand 1 minute, then whisk until smooth. Chill, covered, stirring occasionally, until thick, about 30 minutes.

Assemble layers:

Spread mint ganache over top of cooled brownie in a thin even layer using offset spatula, then chill until firm but still slightly sticky, about 30 minutes. Spread chocolate ganache over mint and chill until firm, about 2 hours.Lift dessert out of pan using foil overhang. Run a heavy knife under hot water and wipe dry, then trim edges of dessert (1/4 inch off each side). Cut dessert into squares and peel from foil.

Cooks' notes:• Squares keep, layered between sheets of wax paper or parchment, chilled in an airtight container 3 weeks.• We recommend Droste unsweetened cocoa and Lindt bittersweet chocolate for this particular recipe.

P.S. the other cookies that I have made thus far include honey lemon cookies, double chocolate biscotti, pumpkin whoopies pies, black and white cookies, lemon bars, Mexican wedding cookies and Chocolate Mexican cookies. Next year we'll have to have a cookie exchange!

Nutella Kisses

1 3/4 c. flour
1 tsp baking soda
1/2 tsp salt
1/2 cup butter
1/2 cup brown sugar
1 egg
1 tsp vanilla extract
1/2 cup nutella
sugar in the raw

preheat oven to 350. mix dry ingredients and set aside. cream butter and sugars. add egg and vanilla until smooth and then add in nutella. add dry ingredients slowly.

roll into balls and roll in raw sugar (any granular sugar will do). bake 8 min and remove from oven. top with chocolate kiss and back 3 more min.

Yummy Peanut Butter and Chocolate Dessert

I made and brought this to John's birthday party at Chuck E Cheese. It tasted like a giant peanut butter cup, so yummy!

Peanut Butter Chocolate Dessert(sorry, no picture)
20 cream filled chocolate sandwich cookies, divided (oreos)
2 Tablespoons butter, melted
1 pkg. (8oz) cream cheese, softened
1/2 cup peanut butter
1 1/2 cup powder sugar, divided
1 carton(16oz) frozen whipped topping, thawed, divided
25 miniature peanut butter cups, chopped
1 cup cold milk
1 pkg. (3.9oz)instant chocolate pudding mix
Crush 16 cookies, toss with butter. Press onto bottom of ungreased pie dish(I used springform pan). In a mixing bowl, beat cream cheese, peanut butter and 1 cup powder sugar until smooth. Fold in half of the whipped topping. Spread over crust. Sprinkle with peanut butter cups. (save a few for the top)
In a separate mixing bowl, beat the milk, pudding mix, and remaining powder sugar on low speed for 2 minutes. Fold in whipped topping. Spread over peanut butter cups. Crush remaining cookies, sprinkle over the top and sprinkle with last few PB cups. Cover and chill for at least 3 hours prior to serving.

A cool dessert for a hot day!

I love peanut butter! So I decided to make chocolate peanut butter pie for Jay and I, from the August edition of Cooking Light. Not only is there only 250 calories per slice, but it is cool, creamy and delicious for this hot weather we have been having! You only have to bake the crust so you won't have to have your oven on for more then 15 minutes which is another added bonus!

Ingredients:
2/3 cups chocolate graham cracker crumbs (about 8 1/2 cookie sheets)

7 tablespoons sugar, divided

2 large egg whites, lightly beaten

Cooking spray

1 1/4 cups fat-free milk object

2/3 cup crunchy peanut butter object

1/2 teaspoon vanilla object

1/2 cup (4 ounces) fat-free cream cheese, softened object

(8-ounce) container frozen whipped topping, thawed

3 tablespoons finely chopped salted, dry-roasted peanuts object

1/4 cup shaved milk chocolate (about 1 ounce)

Preparation:

Preheat oven to 350°.
Combine crumbs, 3 tablespoons sugar, and egg whites; toss with a fork until moist. Press into bottom and up sides of a 9-inch deep-dish pie plate coated with cooking spray. Prick crust with a fork before baking. Bake at 350° for 10 minutes. Remove from oven; cool on a wire rack.
Combine milk and remaining 1/4 cup sugar in a heavy saucepan over medium-low heat. Cook 2 minutes or until sugar dissolves, stirring constantly; transfer mixture to a bowl. Add peanut butter and vanilla, stirring with a whisk until combined. Cover and chill 30 minutes.
Place cream cheese in a large bowl, and beat with a mixer at medium speed until light and fluffy. Add milk mixture, beating on low speed until combined. Fold in whipped topping; pour mixture into prepared piecrust. Freeze, uncovered, 8 hours or overnight or until hard. Sprinkle with peanuts and shaved chocolate. Transfer pie to refrigerator 30 minutes before slicing.

Yield
10 servings (serving size: 1 wedge)

Nutritional Information
CALORIES 259(30% from fat); FAT 8.7g (sat 1.9g,mono 3.8g,poly 2g); PROTEIN 9.4g; CHOLESTEROL 2mg; CALCIUM 136mg; SODIUM 249mg; FIBER 1.6g; IRON 0.6mg; CARBOHYDRATE 35.5g

Peach Kuchen

This dish was brought to Kristen and Aaron's home last night who so kindly invited all of us "single" women over for dinner. Dinner was delicious thanks to Kristen and Aaron and I tried this new recipe I got from my mother who got from her friend. Anyways, like always with something new I was a bit nervous of how it would be. But I must say everyone loved it, and it was so easy! Quite a crowd pleaser!

1 box of white cake mix
1/2 c. coconut
1/2 c. butter

2 cans peaches, drained
2 T. sugar
1/2 t. cinnamon

1 c. sour cream
1 egg, beaten

Preheat oven to 350. Mix the cake mix, coconut and butter all together until crumbs form, press gently into a 9X13 baking pan. Bake for 10-15 minutes to lightly brown the crust.
Drain the liquid from the peaches, and I sliced the peaches up a little thinner then how they come in the can. Place them in a bowl, and stir in the sugar and cinnamon. Once mixed and after crust is out, place peaches over crust, to cover. I sprinkled the peaches with a little more sugar and cinnamon once on crust.
Lightly mix the sour cream and egg together, until egg is slightly beaten. Pour over peaches, until top is evenly covered. Bake at 350 for about 10 minutes, or until sour cream layer is in place. (I cooked for closer to 15 minutes). Enjoy! Great warm with ice cream on the side, or cold too!!

Fruit Salad with Honey-Yogurt Sauce

I found the recipe on cookinglight.com, but this is how AARON made it because we didn't have any apples. & we didn't feel like toasting almonds.

1 cup vanilla low-fat yogurt
1 tablespoon honey
1 1/2 teaspoons grated lime rind
3 cups cubed pineapple (1 can or 1 med fresh)
1 peach, chopped
1 cup orange sections (about 2 oranges)
1 cup chopped peeled kiwi (about 2 large)
1/3 cup flaked sweetened coconut
1 medium banana, sliced


Combine yogurt, honey, and lime rind in a small bowl.
Combine pineapple and next 4 ingredients (through coconut) in a large bowl; toss gently to combine. Just before serving, stir in banana. Top fruit mixture with yogurt sauce.
NOTES: You can prepare and refrigerate the yogurt sauce up to a day in advance. You can also combine and refrigerate the fruit mixture (except the banana) up to three hours ahead; stir in the banana just before serving to prevent discoloring.

6 servings

Nutrition Facts (serving size: 1 1/4 cups fruit mixture, 2 tablespoons sauce, and 2 teaspoons almonds)
CALORIES 196(22% from fat); FAT 4.8g (sat 1.8g,mono 1.7g,poly 0.8g); PROTEIN 4.3g; CHOLESTEROL 2mg; CALCIUM 111mg; SODIUM 40mg; FIBER 4.7g; IRON 0.9mg; CARBOHYDRATE 37.9g

Sugar Cookies & Icing

We had these at Alanna's baby shower

1/2 Cup Butter
1 Cup Sugar
1 Egg
1 Teaspoon Baking Powder
1 3/4 Cups of Flour
1 Tablespoon Milk
1/2 Teaspoon of Vanilla
1/4 Teaspoon Salt
Cookie Sheet

Preheat oven to 375°
If using a dark cookie sheet, reduce heat 25 degrees.

Cream Butter and Sugar
Add Egg and Mix
Add remaining ingredients and mix until smooth
Refrigerate dough 2 hours

Roll out dough 1/8 inch think on lightly floured surface
Dip Cutters into lfour before each use.

Place on ungreased cookie sheet

Bake @ 375° for 9 mins or until lightly brown

Place on cooling rack for 15 minutes

Remove from sheet and cool

Makes 18 - 24 cookies.

These are from the Wilton Cookie Cutters.

Cool Completely and Frost

Recipe For ~ Royal Icing
3 Tablespoons of Meringue Powder
1 bl. (4 Cups) Confectioners’ Sugar (about 1 lb.)
6 Tablespoon of Warm Water
Food Coloring

Beat all ingredients until icing forms peaks (7 – 10 minutes at low speed with heavy duty mixer, 10 – 12 minutes at high speed with a hand-held mixer).
For stiffer icing, use 1 tablespoon less water

Recipe makes 3 cups