Italian Cream Cake

This is by far my all time favorite cake. I just love the coconut and the pecans. We made it last weekend for my mom's birthday. Make sure you spray your pans and coat with flour.

Step 1: Beat ½ cup softened butter and ½ cup shortening at medium speed with an electric mixer until fluffy; gradually add 2 cups sugar, beating well. Add 5 egg yolks, one at a time, beating until blended after each addition. Add 1 tablespoon vanilla extract; beat until blended.

Step 2: Combine 2 cups flour and 1 teaspoon baking soda; add to butter mixture alternately with 1 cup buttermilk, beginning and ending with flour mixture. Beat at low speed until blended after each addition. Stir in 1 cup flaked coconut.

Step 3: Beat 5 egg whites until stiff peaks form; fold into batter. Pour batter into three greased and floured 9 inch round cake pans.

Step 4: Bake at 350 for 25 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on wire racks 10 minutes; remove from pans, and cool on wire racks.

Step 5: Spread Cream Cheese Frosting between layers and on top and sides of cake.

Step 6: Place pecans in a shallow pan; bake at 350 for 5-10 minutes or until toasted, stirring occasionally. Cool.

Step 7: Beat 1 (8 ounces) softened package cream cheese, ½ cup softened butter, and 1 tablespoon vanilla extract at medium speed with an electric mixer until creamy. Add 16 oz package powdered sugar, beating at low speed until blended. Beat at high speed until smooth; stir in 1 cups chopped pecans.

Sopapilla Cheesecake

Here is the sopapilla cheesecake recipe that I talked about. I just realize I never posted it. Anyways this goes great with green chile casserole or pretty much anything mexican. You must be warn though if you have any leftover you will end up eating the whole thing yourself. Only make if you have great self-restraint. This is also a great dish to bring to parties:)

2 (8 oz) can crescent rolls
2 (8 oz) cream cheese, soften
2 C sugar, divided
2 tsp vanilla, divided
½ C butter
Ground Cinnamon

1. Stretch one can of crescent rolls on bottom of a greased 13 x 9 baking pan. Seal the holes together.

2. Blend cream cheese, 1 C sugar and 1 tsp vanilla with mixer until fluffy. Spread over rolls, but don’t touch the ends.

3. Stretch the second can of crescent rolls over the cream cheese closing the holes again. Seal with bottom layer.

4. Melt butter in sauce pan. Add sugar. Once melted remove from heat and add vanilla. Pour over the top layer, then sprinkle with cinnamon.

5. Bake at 350 for 30 minutes or until golden brown.

6. Let cool, then refrigerate before serving.

Chocolate Pie

I had so much fun this weekend prepping for the BBQ. I think it is a calling :) So, I tried out a cream corn, a cherry pie, and a chocolate pie recipe. They were all very yummy. I also added paprika to my potato salad. It really balanced it out. (I went a little over board on salt again.) I added a few more potatoes and mayo to the salad but it was still missing something. So, paprika to the rescue. For the chocolate pie I tried Homesick Texans. Boy was it good. I did cheat and bought the pre-made pie crust. It turned out great. One thing I did learn was with the meringue. When my mom makes it there are always the gorgeous pikes. Mine not so much. I should have mixed it a little longer. I was impressed how the egg could turn into the meringue. It was amazing. I wonder how someone came up with that. The cherry pie was gobbled up so fast. I should have made two. I just used the plain can cherries with sugar. Make sure you drain your cherries well!

Filling ingredients:
4 tablespoons of cocoa or 1 1/2 squares of baking chocolate
3/4 cups of sugar
5 tablespoons of flour
1/4 teaspoon of salt
1 1/2 cups of milk
1/2 teaspoon of vanilla
2 egg yolks, beaten slightly
1 tablespoon of butter

Meringue ingredients:
2 egg whites
1/8 teaspoon of salt
4 tablespoons of sugar

Your favorite pie crust

Method:
Mix your sugar, flour, salt, cocoa, eggs and milk (all except vanilla and butter) with a whisk.
Cook while stirring on medium until it bubbles and thickens, about five to 10 minutes. If it becomes lumpy, just beat out the lumps.
Remove from heat and stir in your vanilla and butter.
Meanwhile, poke holes in your pie crust with a fork and bake it at 350 until it’s brown, about 20 minutes.
Beat your egg whites with salt and when they start to get fluffy add the sugar.
Pour the chocolate custard into the baked pie shell and top with the beaten egg whites.
Add 2 T of sugar for every egg white. Bake it until it the peaks on the meringue are lightly browned, about 10 minutes.

Lemon Bars

Last weekend I caught the flu. So, I pretty much watched tv the whole time. The Neelys made some lemon bars that just called to me. I wanted some so bad. I didn't want to buy anything special so I found this recipe instead. (http://allrecipes.com/Recipe/Lemon-Square-Bars/Detail.aspx) They were so good. They hit the spot. I should have listened and put parchment paper under. Next time that is a must.

INGREDIENTS

* 2 cups sifted all-purpose flour
* 1 cup confectioners' sugar
* 1 cup butter, melted
* 4 eggs
* 2 cups white sugar
* 1 teaspoon baking powder
* 1/4 cup all-purpose flour
* 5/8 cup lemon juice


DIRECTIONS

1. Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch pan.
2. In a medium bowl, stir together 2 cups flour and confectioners' sugar. Blend in the melted butter. Press into the bottom of the prepared pan.
3. Bake in the preheated oven for 15 minutes, or until golden. In a large bowl, beat eggs until light. Combine the sugar, baking powder and 1/4 cup of flour so there will be no flour lumps. Stir the sugar mixture into the eggs. Finally, stir in the lemon juice. Pour over the prepared crust and return to the oven.
4. Bake for an additional 30 minutes or until bars are set. Allow to cool completely before cutting into bars.

Reeses Pieces Cookies

One day I was making M&M cookies and I saw a bag of Reeses Pieces and thought I wonder what it would taste like to use Reeses Pieces instead. They were so good that they have become a staple cookie for my house. I don't know about you but they just bring a smile to my face whenever I make them. Growing up I remember going to the mall and stopping at the cookie shop. Every now and then I would get a cookie b/c I would have a sweet tooth that day. I thought it was the coolest thing. I just loved the smell of them. I hope you enjoyed the foods that give me comfort. Next week will be all about restaurant favorites at home.

What you need
1 C margarine
1 C light brown sugar
½ C white sugar
2 eggs
2 tsp vanilla extract
2¼ C flour
1 tsp baking soda
1 tsp salt
14 oz Reeses Pieces


How to do it
1. Cream margarine and sugars in a mixer stand. Then add eggs (one at a time) and vanilla. (Don't break the egg over the mix; break it in the measuring cup you were using for the sugar) Add the remaining dry ingredients to the mix about half a cup at a time. Then add ½ Reeses Pieces and mix with a spatula.

2. Drop a spoon full onto greased cookie sheet placing at least 5 Reeses on top of each cookie.

3. Bake at 350° for 9 minutes or lightly browned.

Frightening Good Truffles

Looking for a frightening good truffle? My sis, dad, and niece helped me make some oh so good ones for Halloween this year. A while back one of my good girl friends told me about these Oreo truffles. They are amazing. To crush the Oreos I put them in a food processor. Don't use the plastic bag method it is to messy. This year I decide to make some of my own. One lesson learned was to make them ahead of time to give them plenty of time to firm in the fridge. Nuts and coconut savings are the easiest to work with. I hope you guys enjoy.

What you need
8 ounces semisweet, cut into small pieces
3/4 cup heavy whipping cream
2 tablespoons unsalted butter
2 tablespoons almond extract
Toasted Coconut

How to do it
1. Place the chopped chocolate in a medium sized bowl. Set aside. 2. Heat the cream and butter in a small saucepan over medium heat. Bring to a boil. Immediately pour the boiling cream over the chocolate and sit for 5 minutes. Stir with a whisk until smooth. Add the liqueur. Cover and place in the refrigerator until the truffle mixture is firm for about 2-4 hours.
3. Place coconut shavings on a plate. With your hands form the chocolate into bite-sized balls. Roll the truffle in the coating and place on a wax lined baking sheet. Repeat until there is no more chocolate. Cover and place in the refrigerator until firm.

Apple On A Stick

Best Caramel Apple Ever
I made these once for v-day, but they are great for Halloween too.

6 granny smith apples
6 wooden sticks, not the flat kind the round skewer ones
14 ounce package individually wrapped caramels
2 tbsp water
½ tsp vanilla extract
1½ cups mini marshmallows
1½ cups chopped pecans
1 cup semisweet chocolate chips

1. Insert a wooden sticks into the stem end of each apple. Put apple on a lightly greased cookie sheet.

2. Combine caramels and water in a small saucepan over low heat. Cook and stir often until caramel melts and is smooth. Stir in the vanilla. Dip each apple into the caramel.

3. Sprinkle mini marshmallows and pecans on each apple. Place on the cookie sheet and chill in fridge until set.

4. Cook and stir chocolate in the microwave for 30 second intervals until melted and smooth. Drizzle over the apples and return them to the refrigerator until ready to serve.

Cheese Cake

Nothing says Happy Valentines Day like a big slice of Cherry Cheese Cake. This recipe came from Matt's Mom. It is super simple to make. So, it is perfect for a weeknight valentine.

Ingredients:
1/3 cup lemon juice
1 can eagle brand sweetened condensed milk
1 teaspoon vanilla
8 oz philadelphia cream cheese, softened
1 can cherries
1 gram cracker crust

Directions:
1. Combine all ingredients except cherries and crust in bowl
2. Place mixture on crust
3. Chill in fridge a few hours
4. Before serving add cherries to the top

Oreo Truffles

I had some family over the other day and was dying to try this recipe out that one of my friends gave me. It is by far the easiest candy I have ever made. Great for the holidays. I did use a little more cream cheese than it says. WARNING: You may find these addicting.

Prep Time: 30 min
Total Time: 1 hr 30 min
Makes: 3-1/2 doz. or 42 servings, one truffle each
1 pkg. (1 lb. 2 oz.) OREO Chocolate Sandwich Cookies, finely crushed, divided
1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
2 pkg. (8 squares each) BAKER'S Semi-Sweet Baking Chocolate, melted
MIX 3 cups of the cookie crumbs and the cream cheese until well blended. Shape into 42 (1-inch) balls.
DIP balls in melted chocolate; place on waxed paper-covered baking sheet. (Any leftover melted chocolate can be stored in tightly covered container at room temperature and saved for another use.) Sprinkle with remaining cookie crumbs.
REFRIGERATE 1 hour or until firm. Store any leftover truffles in tightly covered container in refrigerator.

http://www.kraftfoods.com/kf/recipes/recipedetail.htm?recipe_id=95085&

Halloween Cookies

Share the love this Halloween with these scary spiderweb cookies. You can find the recipe on epicurious (http://www.epicurious.com/recipes/food/views/240323). They look frighteningly good.