Monday, August 18, 2014

Georgian Chocolate Pound Cake

This is another recipe for the Nordic Ware 70's bundt cake cookbook.  Not a bad cake, but a little on the dry side.  I already altered the milk component to give it more moisture.  Next time I'd probably reduce the cocoa powder by about a third and possibly add a couple more eggs.  Something like a raspberry sauce added to each slice would have been perfection.....definitely more ideas for next time....hahahaha.  Yummy!

Georgian Chocolate Pound Cake

1 cup butter
3 cups sugar
3 cups flour
1 cup cocoa powder
1 tbls baking powder
1 tsp salt
1 3/4 cup heavy whipping cream
3 eggs
1 tbls vanilla

Beat butter and sugar together until creamy.  Add eggs, beating for about a minute after each.  Mix in vanilla.  Mix together dry ingredients in a bowl.  Add dry ingredients alternately with heavy cream.  Spoon batter into a greased and floured bundt pan.  Bake at 325 for 80 minutes or until cake tests as done.  Cool in pan ten minutes before flipping out onto rack to finish cooling.

Chocolate Glaze

14oz can sweetened condensed milk
2 cups semi sweet chocolate chips
1 tsp vanilla
2 tsp (approx) heavy whipping cream

Mix together milk, chips, and vanilla in a bowl.  Microwave for about a minute, stirring halfway through.  Heat additional time if needed to completely melt chips and thicken glaze.  Stir in whipping cream to thin to desired glaze consistency.  Spoon over cooled cake.  Chill to set glaze before slicing.

Monday, August 11, 2014

Cheesy Cherry Bundt Cake

Another recipe from the Nordic Ware 70's bundt cake book.  I'm bundt obsessed at the moment!  Moist and delicious cake recipe....a definite make again.

Cheesy Cherry Bundt Cake

8oz cream cheese, softened
1 cup butter, softened
1 1/2 cups sugar
1 1/2 tsp vanilla
4 eggs
2 1/4 cups flour
1 1/2 tsp baking powder
3/4 cup drained chopped maraschino cherries
1/2 cup chopped pecans

In a large bowl, beat together cream cheese and butter.  Add in sugar and vanilla and mix until fluffy.  Add eggs, beating for one minute after each one.  Gradually mix in 2 cups of the flour and the baking powder.  Use remaining 1/4 cup flour to toss over cherries and pecans in a small bowl.  Fold flour covered fruit and nuts into the batter.  Pour into greased and floured bundt pan.  Bake at 325 for 60 minutes or until cake tests as done.  Let cool in pan for 10 minutes before flipping out onto rack to finish cooling.

Vanilla Glaze

2 cups powdered sugar
1 tbls soft butter
1 tsp vanilla
2 tbls milk (approx) to thin

Mix together all ingredients adding enough milk to reach desired glaze consistency.  Spoon over cake.

Sunday, August 3, 2014

Cookies and Cream Fudge

I found this recipe here.  So very addictive....probably should have some sort of caution sign.

Cookies and Cream Fudge

3 cups sugar
2/3 cup evaporated milk
3/4 cup butter
12 oz white chocolate chips
1 jar marshmallow cream
1 tsp vanilla
1/2 cup oreo cookie crumbs
1 cup crumbled oreo cookies

In a large saucepan mix together sugar, milk, and butter. Stirring constantly over medium heat, bring to a rolling boil. Cook for three additional minutes. Remove from heat and stir in vanilla, white chocolate, and marshmallow cream. Add in cookie crumbs. Pour fudge into foil lined 9x9 pan. Sprinkle cookie pieces over top of fudge and press down lightly. Let fudge cool for about an hour.  Leaving fudge in pan slice into squares and allow to cool completely before actually breaking apart. Nom!

Thursday, July 31, 2014

Peanut Butter Oreo Bars

So easy to make.....and so very easy to eat and eat and eat.....

A 9x13 pan can be used instead of a 9x9 for thinner bars.  If a larger pan is used just increase the chocolate for the topping.

Peanut Butter Oreo Bars

2 cups creamy peanut butter
1/4 cup butter
4 cups powdered sugar
12 crumbled oreo cookies
1 cup milk chocolate chips, melted

Put peanut butter and butter in a bowl.  Heat in microwave until melted, stirring often. Stir in powdered sugar, a cup at a time.  Knead mixture when it becomes too thick to easily manage with a spoon.  Add in crumbled cookies. Spread mixture in a wax paper lined 9x9 pan. Spread melted milk chocolate across the top of the bars.  Chill until chocolate is set.  Lift out bars and slice into squares.

Sunday, July 20, 2014

Dressy Oreo Pudding Cups

You can either prepare individual cups with this recipe or use a 9x13 pan to make one large batch. Quick tasty treat no matter how it's served.

Oreo Pudding Cups

Bottom layer:
24 oreo cookies, crushed to crumbs
1/4 cup melted butter

Mix butter and cookie crumbs together. Spoon into cups for bottom layer.

Middle layer:
Large box instant chocolate pudding (6 servings)
2 1/2 cups cold milk
8oz cream cheese, softened
1/4 cup butter, softened
3 cups powdered sugar
12 oreo cookies, crushed to crumbs

Mix box of pudding and milk together with a whisk until thickened. Set aside.

Blend cream cheese and butter together until smooth. Add in powdered sugar. Mix in pudding and cookie crumbs. Spoon into cups for middle layer.

Top Layer:
12oz cool whip
Whole oreos
1/4 cup melted milk chocolate

Spoon cool whip into cups to form final layer.

Dip half of whole oreos into melted chocolate and allow to set before using as garnish. Chill cups until ready to serve.

Monday, July 7, 2014

Sausage Nacho Cheese Dip

This is an amazingly simple but delicious dip...though this would make a really interesting burger topping.  I do love the quick and easy dip recipes.  I found this one on a pack of Jimmy Dean Sausage.

Sausage Nacho Cheese Dip

1 lb pork sausage
1 can  condensed nacho cheese soup
1 cup cheddar cheese
1 14oz can diced tomatoes
1 can chopped chilies
8 oz cream cheese
chopped green onions

Brown sausage in a large saucepan.  Drain.  Add all remaining ingredients and stir over medium heat until everything is melted together and smooth.  Serve with chips.

Monday, June 30, 2014

Two Layer Peanut Butter and Chocolate Bars

These bars just call to the chocolate and peanut butter lover hiding inside of me.  I was forced to taste test them very thoroughly...ehehehehe.

The salt in the crust can be omitted, but the spike of saltiness against all the sweet really does give the bars a kick in the flavor department.

I used semi sweet as my chocolate topper, but milk chocolate or dark chocolate would work just as well.

Two Layer Peanut Butter and Chocolate Bars

2 sleeves of graham crackers ground into crumbs
3/4 cup melted butter
1/3 cup sugar
1 tsp sea salt

Mix together all ingredients and press into a greased 9x13 pan.  Bake at 350 for 10 minutes.  Cool.

First Layer:
8 oz cream cheese, softened
14 oz can of sweetened condensed milk
12 oz bag of peanut butter and chocolate chips, melted
1/2 cup creamy peanut butter

Mix together cream cheese and peanut butter.  Pour in sweetened condensed milk and beat until smooth.  Mix in melted chips and blend thoroughly.  Spread mixture on top of graham cracker crust.

Second Layer:
2 1/2 cups dark chocolate peanut butter
1/4 cup butter
4 cups powdered sugar
1/2 cup milk (approximately)

In a bowl, heat peanut butter and butter in the microwave until melted.  Stir in powdered sugar.  Add in enough milk to make mixture spreadable.  Spread across top of the first layer in 9x13 pan.

Chocolate Top:
1 cup semi sweet chocolate chips

Melt chips in microwave and spread across the second peanut butter layer.  Chill in fridge until set and cut into squares to serve.