Strawberry Grilled Cheese

Should this be breakfast? No. Could it be breakfast? Yes. Shoot, we had it for dinner. It should probably fall into the dessert category, but everyone needs a treat for dinner now and then. It feels so sinful. It is decadent and a real treat. Who needs pancakes and waffles when you can have a strawberry grilled cheese!

1 lb strawberries, hulled and sliced
1 tablespoon sugar
4 oz cream cheese
4 oz marshmallow cream
8 slices prepared French Toast
butter

1. In a small mixing bowl mix together strawberries and sugar. Set aside.

2. In another small fixing bowl, beat together cream cheese and marshmallow cream until well combined. Set aside.

3. Spread butter on one side of each prepared French Toast slice. Flip over half of the bread slices. Layer cream cheese mixture, strawberries, and top with more cream cheese mixture. Top with the remaining French Toast slices, buttered-side up.

4. Working in batches, cook the sandwiches until the cheese and strawberries warm and the bread is golden, about 5 minutes.

Extreme Dessert: Peanut Butter Chocolate Cookie Brownie Cake Creation

Inspired by the amazing creations I've been seeing lately on pinterest (specifically this one), I decided to have my go at an extreme dessert.

Doesn't it look delicious? It was. I took it to a party that involved a number of adults and a whole slew of teenagers. It was adored. It was enjoyed. It was sinful. It was delicious.It was like a giant peanut butter cup, but with extra added deliciousness.


Layer #1 - These brownies. Seriously, best brownies ever. I recommend not adding the chocolate chips for this particular creation though.

Layer #2 - Chocolate Chip Cookie. I went ahead and added vanilla chips and butterscotch chips to the dough instead of chocolate. I meant to add peanut butter chips instead of butterscotch, but whoops, they sort of look the same.

Layer #3 - A little creation that reminds me of the filling for a Reese's Peanut Butter cup.

Layer #4 - Another cookie

Layer #5 - More Brownie

In between layers - A marshmallow creme frosting.

To top it off - A hard chocolate frosting.


BEST DESSERT EVER.

It was so rich I almost had a heart attack just making it. I don't know if I'll ever be able to make it again without weighing 400 lbs.

Now to the tricky business....how you make a peanut butter brownie cookie cake creation.

First, make the peanut butter layer.

Ingredients
1 8 oz package cream cheese
1 cup sugar
1 cup peanut butter

1. Just whip it all together with a hand mixer.

2. Line one 9 inch round cake pan with parchment paper. Smash your delicious peanut butter concoction into the pan and smooth out the top. Put it in the freezer. Use the parchment paper to transfer it out of the cake pan when frozen (especially if you are like me and only own two round cake pans because you'll need them for the other layers).


Second, Make the brownie layer.

Use this recipe for brownies. You will never be sorry if you make those (except when you have to run 10 miles to burn the calories, but even then it will be worth it).

The only difference you need to make is to line two 9 inch round cake pans with parchment paper, spray with cooking spray, and divide your brownie dough up among the two pans. Bake like normal. Cool on a wire rack. The parchment paper will allow you to transfer them out of the pan once they are cool. Easy peazy.


Third, make the cookie layer.

Mix up your favorite chocolate chip cookie recipe. Mine is:

1 cup shortening (this grosses me out, but I still do it)
1 cup brown sugar
1/2 cup sugar
1 egg
2 tsp vanilla
1 tsp baking soda
1/2 tsp salt
2 cups flour
1 cup chips (peanut butter, chocolate, or vanilla)

1. Put the shortening, brown sugar, and sugar into the mixing bowl of your stand mixer. Whip it up.

2. Add in the egg vanilla, baking soda, and salt. Mix it up until everything gets pretty smooth.

3. Add in the flour and mix until you've got a good dough.

4. Fold in the chips.

Now this is the part where it changes for the cake.

5. Line your two 9 inch round cake pans with parchment paper. Spray with cooking spray. Put half your dough in each pan. Smash the dough down so it fills up the circle.

6. Bake at 325 degrees for about 12 minutes.

7. Cool completely on a wire rack.



Fourth, make the marshmallow creme frosting.

Ingredients

1/2 cup butter
1 cup powdered sugar
7 oz marshmallow creme

1. Put ingredients in bowl. Whip it up with a hand mixer.
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It doesn't look like it will be enough, but it totally will be.


Fifth make your hard chocolate glaze.

Ingredients

1/2 cup butter
10 oz chocolate, chopped up into small bits (I used half milk chocolate and half semi-sweet)

1. Melt the butter and chocolate together in a double boiler.


ASSEMBLY

1. Pull out one of your brownie layers and plop it onto your chosen cake display device. Remove the parchment paper. Smother the brownie with marshmallow creme frosting.

2. Whip out one of your giant cookies. Put it on top of the brownie. Smother it with marshmallow creme frosting.

3. Remove your frozen peanut butter deliciousness and plop it on as well. Smother with marshmallow creme.

4. Repeat step 1.

5. Repeat step 2.

6. Slowly pour your hard chocolate glaze over the cake. You can let it drip down if you like that look, or you can be really patient and wait until the chocolate starts to harden and spread it out evenly over the top and sides. Hint: the fridge helps it harden faster.



Leave it out for a bit to let everything meld together and for the peanut butter layer to thaw a bit. Then, slice into it and reveal all that goodness.



Enjoy your extreme dessert-ing!

Chocolate Chip Cookie Pie

Warning: this pie is irresistible. My sister was going to be at my house for her birthday, but she didn't want a chocolate cake. That is pretty much the only baking trick I have up my sleeve. I searched for something else and found this over at How Sweet It Is. It was devoured instantly. I had to make a second pie the next day to satisfy the intense cravings of my guests. A week later I can't stop thinking about it. I keep looking for excuses to make it again. I almost cried when my husband said he wanted something else for his birthday dessert. Seriously, don't try it though. It could very well lead to addiction.


2 eggs
1/2 cup flour
1/2 cup sugar
1/2 cup packed brown sugar
1 cup butter, melted and cooled to room temperature
1 cup chocolate chips
1 unbaked pie shell (deep dish if buying pre-made frozen ones like me)


Preheat oven to 325. In large bowl, beat eggs until foamy. Beat in flour, sugar and brown sugar until well blended. Blend in melted butter. Stir in chocolate chips. Pour into pie shell. Bake for 60 minutes.

Serve warm with ice cream. Oo-la-la!

Chocolate Ganache

If you browse through my recipes you may realize I am totally not a baker. I love eating tasty delights, but I just don't find the same joy in whipping up tasty desserts. So, in the spirit of easy desserts that sound and taste fancy without slaving over them, here is my recipe for a Chocolate Ganache to make any cake look fancy.


9 ounces bittersweet chocolate, chopped OR 1 1/2 cups milk chocolate chips, chopped OR 1 1/2 cups semi-sweet chocolate chips, chopped (it is all personal taste preference)
1 cup heavy cream


Place the chocolate into a medium bowl. Heat the cream in a small sauce pan over medium heat stirring constantly. Bring just to a boil, watching very carefully because if it boils for a few seconds, it will boil out of the pot. When the cream has come to a boil, pour over the chopped chocolate, and whisk until smooth.

5. Allow the ganache to cool slightly before pouring over a cake. Pour 1/3 of the ganache over the first cake layer before placing the second layer on top. Pour the rest of the ganache over the whole cake. Start at the center of the cake and work outward. For a fluffy frosting or chocolate filling, allow it to cool until thick, then whip with a whisk until light and fluffy.

Oatmeal Chocolate Caramel Bars

My sister over at TheCraftPatch gave me this recipe. Oh my, it is truly delicious. I was looking for a way to use some leftover caramel topping and this was definitely a good way to go.


Ingredients:
1 cup all-purpose flour
1/2 teaspoon baking soda
1 cup quick cooking oats
3/4 cup packed brown sugar
3/4 cup melted butter
1/4 teaspoon salt
1 cup chocolate chips
1/2 cup chopped pecans (optional)
3/4 cup caramel ice cream topping
3 T flour (only use the flour if you have caramel topping that is runny)

Directions:
Preheat oven to 350 degrees. Grease one 9x9 (or 8x8) inch square pan. Combine flour, baking soda, oats, brown sugar, salt and melted butter. Press a little over half of the mixture into the bottom of the prepared pan. Bake at 350 degrees for 10 minutes. Let cool slightly then sprinkle chocolate chips and chopped nuts over the crust. Mix ice cream topping with flour and drizzle over chocolate chips. Crumble the remaining flour mixture over the top and press it down. Bake at 350 degrees for 15 minutes. Let bars cool completely before cutting.

Chocolate Caramel Pie

1 graham cracker pie crust
***7 oz caramels, unwrapped
***1/4 cup evaporated milk
1/2 cup milk
20 large marshmallows
1 cup semi-sweet chocolate chips
3 T butter
1 tsp vanilla
1 8 oz cool whip, thawed


***1. Over medium heat melt the caramels in the evaporated milk. Stir until smooth. Cool 10 minutes. Stir thoroughly, pour over the crust and refrigerate.

2. Over low heat melt the milk, marshmallows, chocolate chips, and butter until smooth. Remove from heat and stir in vanilla. Cool to room temperature, stirring occasionally to keep smooth. When it is completely cooled fold in the cool whip. Spread over the caramel and refrigerate overnight.


***Instead of melting caramels in evaporated milk you can use a very thick caramel ice cream topping (like Mrs. Richardson's).

Pumpkin Scones with Cream Cheese Butter

Fall...Halloween...Thanksgiving...it is the time of pumpkins. One of our favorite fall treats are Pumpkin Scones with Cream Cheese Butter. Oh my, I'm salivating just thinking about them.


1 T instant dry yeast
1/3 C sugar
1 C milk, warmed to 110 degrees
7-8 c flour
1/4 tsp nutmeg
1/4 tsp nutmeg
1 tsp cinnamon
1 pinch cloves
1 tsp salt
1/2 C cold butter, cut in pieces
1 large egg, slightly beaten
2 C pumpkin puree (16 oz)
oil for frying

1. In a large bowl, combine yeast, sugar, and warm milk. Let stand a few minutes, until foamy.

2. In a second bowl, combine 5 C flour, nutmeg, cinnamon, cloves, and salt.

3. Add cold butter, and cut in until mixture resembles cornmeal.

4. Put dry ingredients in large bowl with the yeast. Mix slightly.

5. Add egg and pumpkin. Beat on low until well mixed.

6. Continue to mix on low (knead), adding small amounts of the remaining flour until the dough pulls away from the sides of the bowl.

7. Beat another 3-4 minutes, and then transfer to a well greased bowl. Cover and let rise until double (about 1 hour).

8. Punch the dough down and transfer to a floured counter. Break off golf ball size pieces. Roll the balls out into flat pieces, 1/2" thick.

9. Fry in hot oil (375 degrees) on both sides. Cool on a paper towel covered rack. Serve with cream cheese butter.




Cream Cheese Butter
1 8 oz pkg. cream cheese, softened
1/2 C butter, softened
1 C powdered sugar
1 tsp vanilla
1/2 tsp cinnamon

1. Beat ingredients with an electric hand mixer until smooth.
2. Serve with warm pumpkin scones.
3. Refrigerate leftover mixture.

Chocolate Tiramisu Pie (No Coffee)

So I wanted to make my husband Tiramisu for Father's Day, but couldn't find a good recipe for a coffeeless version. So, I've once again made my own. I did my research and came up with the best recipe I possibly could that would match the coffee and booze laced original version. So ya, it probably is nothing like it. But... It turned out quite tasty! I've never had "real" Tiramisu and never will (I don't drink coffee) so we'll just call this a Chocolate Tiramisu Pie. It takes about 45 minutes to make, but is well worth the effort.


CHOCOLATE CUSTARD
1/4 cup white sugar
3 T cornstarch
½ cup milk
½ cup heavy cream
3 tablespoons semi-sweet chocolate chips
1 ½ tablespoons milk chocolate chips
2 egg yolks
1 tablespoons butter
½ teaspoon vanilla extract

1. Combine sugar, flour, milk, cream and chopped up chocolate in 2 quart saucepan. Stirring constantly, cook over medium heat until mixture begins to bubble. Continue stirring for 2 minutes.

2. Mix a little of the hot mixture into the egg yolks, beating rapidly to avoid cooking the yolks. Stir the warm yolk mixture into the remainder of the chocolate mixture, and cook for an additional 90 seconds. Remove from heat, and stir in butter or margarine and vanilla.

3. Poor in a glass bowl and put in the fridge to cool.

MASCARPONE FILLING
1 (8 ounce) container mascarpone cheese
1/2 cup confectioners' sugar

4. In a small bowl, using an electric mixer set on low speed, combine mascarpone, and 1/2 cup confectioners' sugar; beat just until smooth. Cover with plastic wrap and refrigerate.

FROSTING
2 cups heavy cream
1/4 cup confectioners' sugar

5. In a medium bowl, using an electric mixer set on medium-high speed, beat the cream, and 1/4 cup confectioners' sugar until stiff. Fold 1/2 cup of frosting mixture into the mascarpone filling mixture.

LADY FINGERS
1 T unsweetened cocoa powder
3/4 cups hot water
36 lady fingers

6. Dissolve cocoa powder in hot water.

7. ASSEMBLE:
Cover bottom of a 9 inch pie pan with lady fingers. Drizzle cocoa powder/water mixture over the lady fingers, soaking them.
Spread mascarpone mixture over lady finger layer.
Spread chocolate custard over mascarpone layer.
Add another layer of lady fingers. Drizzle cocoa powder/water mixture over the lady fingers.
Spread mascarpone mixture over lady finger layer.
Spread chocolate custard over mascarpone layer.
Top with the whipped cream.

8. Use a vegetable peeler to shave a chocolate bar. Scatter the shavings over the finished product.

Cheesecake

15 graham crackers, crushed
2 tablespoons butter, melted

4 (8 ounce) packages cream cheese
1 1/2 cups white sugar
3/4 cup milk
4 eggs
1 cup sour cream
1 tablespoon vanilla extract
1/4 cup all-purpose flour


1. Preheat oven to 350 degrees. Grease a 9 inch springform pan.

2. In a medium bowl, mix graham cracker crumbs with melted butter. Press onto bottom of springform pan.

3. In a large bowl, mix cream cheese with sugar until smooth. Blend in milk, and then mix in the eggs one at a time, mixing just enough to incorporate. Mix in sour cream, vanilla and flour until smooth. Pour filling into prepared crust.

4. Bake in preheated oven for 1 hour. Turn the oven off, and let cake cool in oven with the door closed for 5 to 6 hours; this prevents cracking. Chill in refrigerator until serving.

Apple Pie

3/4 cup brown sugar
2 T flour
1/4 tsp ground nutmeg
1/8 tsp salt
6 cups prepared baking apples
2 T butter
2-3 T milk
sugar
Prepared bottom and top crusts.

1. Preheat oven to 375 degrees. Peel, core and thinly slice apples.

2. In a mixing bowl, combine brown sugar, four, nutmeg and salt. Add apples and toss to coat.

3. Pour filling into the prepared bottom crust. Dot with butter.

4. Place top crust over filling. Traditionally a 12" pastry circle is cut into 1/2" strips. Weave the strips over the filling to make a lattice. Press the ends of the strips into the rim of the bottom crust. Fold the bottom crust over the strips and flute the edge to seal. Brush the crust with milk and sprinkle with sugar.

5. Fold a 12" square of aluminum foil into quarters. Curt out the center section making a 7 1/2" circle. Unfold the foil and place the square section over the pie. Loosely mold the foil over the edges to protect them from burning.

6. Bake for 25 minutes. Remove foil, and bake for 20-25 minutes more until the crust is golden and the filling is bubbly.

Pumpkin Scones with Cream Cheese Butter

Pumpkin Scones are a favorite in my house. They have to be made at least once between Halloween and Thanksgiving.

Start to Finish Time: 2 hours, 10 minutes
Hands on Time: 1 hour
Oven Time: none



1 T instant dry yeast
1/3 C sugar
1 C milk, warmed to 110 degrees
7-8 c flour
1/4 tsp nutmeg
1/4 tsp nutmeg
1 tsp cinnamon
1 pinch cloves
1 tsp salt
1/2 C cold butter, cut in pieces
1 large egg, slightly beaten
2 C pumpkin puree (16 oz)
oil for frying

1. In a large bowl, combine yeast, sugar, and warm milk. Let stand a few minutes, until foamy.

2. In a second bowl, combine 5 C flour, nutmeg, cinnamon, cloves, and salt.

3. Add cold butter, and cut in until mixture resembles cornmeal.

4. Put dry ingredients in large bowl with the yeast. Mix slightly.

5. Add egg and pumpkin. Beat on low until well mixed.

6. Continue to mix on low (knead), adding small amounts of the remaining flour until the dough pulls away from the sides of the bowl.

7. Beat another 3-4 minutes, and then transfer to a well greased bowl. Cover and let rise until double (about 1 hour).

8. Punch the dough down and transfer to a floured counter. Break off golf ball size pieces. Roll the balls out into flat pieces, 1/2" thick.

9. Fry in hot oil (375 degrees) on both sides. Cool on a paper towel covered rack. Serve with cream cheese butter.




Cream Cheese Butter
1 8 oz pkg. cream cheese, softened
1/2 C butter, softened
1 C powdered sugar
1 tsp vanilla
1/2 tsp cinnamon

1. Beat ingredients with an electric hand mixer until smooth.
2. Serve with warm pumpkin scones.
3. Refrigerate leftover mixture.

Honey Bun Cake

This is a delicious little treat. It's a dessert that you could rationalize into eating for breakfast. It's quick, it's simple, it's delicious.

Recipe courtesy of The Craft Patch who posted their recipe courtesy of Dinner's on Me who got their recipe courtesy of Allrecipes.com

That being said, here's the recipe:

1 (18.25 ounce) package yellow cake mix
3/4 cup vegetable oil
4 eggs
1 (8 ounce) container sour cream

1 cup brown sugar
1 tablespoon ground cinnamon

2 cups confectioners' sugar
4 tablespoons milk
1 tablespoon vanilla extract


DIRECTIONS
1. Preheat oven to 325 degrees F (165 degrees C).

2. In a large mixing bowl, combine cake mix, oil, eggs and sour cream. Stir by hand approximately 50 strokes, or until most large lumps are gone. Pour half of the batter into an ungreased 9x13 inch glass baking dish. Combine the brown sugar and cinnamon, and sprinkle over the batter in the cake pan. Spoon the other half of the batter into the cake pan, covering the brown sugar and cinnamon. Twirl the cake with a butter knife or icing knife until it looks like a honey bun (or whatever design you want to make).

3. Bake in preheated oven for 40 minutes, or until a toothpick inserted into the center of the cake comes out clean. Frost cake while it is still fairly hot. Serve warm.

4. To Make the frosting: In a small bowl, whisk together the confectioner's sugar, milk and vanilla until smooth.


***TIP: the cake batter is pretty thick. It won't pour very well. I think spreading is a better word.