Gingersnaps

 I love gingersnaps! We made these for Christmas with pretzel antlers and a M&M red nose and brown eyes. These are also amazing with pumpkin ice cream.

Ingredients:
 

¾ C butter          1 C Sugar

1 egg                     ¼ C Molasses

2 ¼ C Flour         2 tsp. baking soda

½ tsp. salt             ½ tsp. cinnamon

¼ tsp. cloves        ¼ tsp. ginger

Make into balls and roll in sugar.  Bake 375˚ 7-9 mins. (Unless you have a crazy oven you really don't want these to bake much longer than the 9 minutes. They need to be a little under-baked looking so they turn out soft in the middle when they're cooled)

Simple Truffles

These are so simple. They look elegant but truly take no talent. I love to make them and give them as a gift for VT and neighbors. You can't tell the filling is oreo cookies. It tastes like some lucscious truffle filling.

1 pkg (8 oz) Cream Cheese, softened
1 pkg. (16.6 oz) Oreo cookies, finely crushed (about 3 Cups)
Approx. 2 to 3 cups semi-sweet chocolate chips

Mix cream cheese and 3 cups cookie crumbs until well blended.
Shape into (1-inch) balls. Dip in melted chocolate; place on waxed paper-covered baking sheet. (To melt chocolate put in microwaveable bowl and microwave on HIGH for 2 minutes or until the chocolate is completely melted, stirring every 30 seconds.
Refrigerate 1 hour or until firm. Store in tightly covered container in fridge.

Sister Brenda Carlos (Melissa's Mother-in-law)
Philippines Cauayan Mission

The Best Sugar Cookies Ever

These are the best sugar cookies. We roll them a little thick and they stay soft for days! Be careful not to over bake them (you really don't want them to brown at all). Enjoy!

7 C flour
2 t soda
1 t salt
1 C margarine or shortening
2 C sugar
2 egg
2 t vanilla
1 C sour cream

Mix dry ingredients together. Cream wet ingredients. Add all together and roll out, cut into shapes. Bake at 375 for 10 minutes.

Frosting:
1/3 C soft butter
1 1/2 t vanilla
3 C powdered sugar
about 2 T milk

Blend butter and sugar. Add vanilla and milk and desired food coloring. Beat until smooth.

Cake Balls

I haven't tried these yet, but I plan to make them when I need a fun dessert to take somewhere. They got good reviews on allrecipes.com. If you look up the recipe online there are also more suggestions for good frosting/topping combos. Let me know if they work out!

• 1 (18.25 ounce) package chocolate (or favorite flavor) cake mix
• 1 (16 ounce) container prepared chocolate frosting
• 1 (3 ounce) bar chocolate flavored confectioners coating.

1. Prepare the cake mix according to package directions using any of the recommended pan sizes. When cake is done, crumble while warm into a large bowl, and stir in the frosting until well blended.
2. Melt chocolate coating in a glass bowl in the microwave, or in a metal bowl over a pan of simmering water, stirring occasionally until smooth.
3. Use a melon baller or small scoop to form balls of the chocolate cake mixture. Freeze for at least an hour. Dip the balls in chocolate using a toothpick or fork to hold them. You can also roll in coconut, nuts, sprinkles, etc. Place on waxed paper to set.

Chocolate Lava Cakes

I haven't tried this recipe yet, but it definitely looked like a keeper. Let me know if any of you try it before I do.

Lava middle:
1/2 bar (2 oz) of Ghirardelli bittersweet baking chocolate bar
1/4 cup heavy cream

Melt chocolate and cream in a double boiler. Whisk gently. Put in the fridge for about 2 hours or until firm. Make into six balls; refrigerate.

Cake:
1 bar (4oz) Ghirardelli bittersweet baking chocolate bar
8 tbsp. unsalted butter
2 whole eggs
2 egg yolks
1/3 C sugar
1/2 tsp. vanilla
1/4 C cake flour

Heat oven to 400. Spray six ramekins or baking cups with nonstick spray. Melt chocolate and butter together in a double boiler. In an electric mixer whisk eggs, yolks, sugar and vanilla on high for 5 minutes or until thick and light in texture. Fold chocolate mixture into flour and egg mixture just until combined. Spoon cake batter into ramekins. Place a chocolate ball in the middle of each ramekin. Bake about 15 minutes or until cake is firm to the touch. Let it sit out of the oven for about 5 minutes. Run a small, sharp knife around inside of each ramekin, place a plate on top, invert and remove ramekin. Garnish with fresh raspberries, whipped cream or ice cream. Recipe courtesy of Ghirardelli.

Aunt Beth's Apple Cake

This is our favorite fall recipe.  It's a family tradition at our house. (We used to make it with apples we picked at Grisamore Farms.  Sigh.  I miss Ithaca.)  All credit for the recipe goes to my great-aunt Beth Snow.

Aunt Beth's Apple Cake

1 and 3/4 c. sugar

1/2 c. shortening

Cream the above and add the following:

2 unbeaten eggs

6 large apples, peeled, cored, and grated (makes 2 c. ground)

2 c. nuts (we leave these out)

2 tsp. soda

1/2 tsp. nutmeg

2 c. flour (we use whole wheat)

2 tsp. cinnamon

Bake at 375 degrees for 45 minutes in a 9 x 12 inch pan.  Serve drizzled with caramel sauce.  We usually are lazy and buy some, but you can also make your own:

Caramel Sauce

1 c. brown sugar

1/2 c. butter

2/3 c. canned milk

1 c. white sugar

1/2 c. corn syrup

Heat until thoroughly dissolved and serve warm.

Pear Bread

This bread is really yummy! If you want to be a little healthier, it's good with whole wheat flour, too.
3 cups all-purpose flour
1 teaspoon baking soda
1/4 teaspoon baking powder
1 teaspoon salt
1 tablespoon ground cinnamon
1 cup chopped pecans or walnuts
3/4 cup butter, softened (may substitute 3/4 cup vegetable oil)
3 eggs, lightly beaten
2 cups granulated sugar
2 cups peeled and finely grated ripe, firm pears
2 teaspoons vanilla extract

Preheat oven to 350°. Lightly grease and flour a 10-inch tube pan or two 9″x 5″loaf pans.Combine flour, baking soda, baking powder, salt, and cinnamon. Scoop out about 1/4 cup of this mixture and combine it with nuts to coat. Stir back into the flour mixture.In a separate bowl, combine butter, eggs, sugar, pears, and vanilla. Add the pear mixture to the flour mixture, stirring just until flour disappears and batter is evenly moistened.Pour batter into prepared pan(s). Bake for 60-70 minutes, or until bread is browned and firm on top. A pick inserted into the center should come out clean.Cool in pan on a wire rack for 10 minutes. Then, remove from pan and place top side up on a plate or wire rack to cool completely

Giant Whole Wheat Banana- Strawberrry Muffins

I came across this recipe, and it's really yummy. It's a perfect way to use up some ripe bananas and those fresh strawberries that you just picked.

2 eggs
1/2 cup unsweetened applesauce
1/4 cup vegetable oil (I like to use Walnut Oil in my baking, just for a little healthier version)
3/4 cup packed brown sugar
1 teaspoon vanilla extract
3 bananas, mashed
2 cups whole wheat flour
1 teaspoon baking soda
1 tablespoon ground cinnamon
1 cup sliced frozen strawberries (fresh, frozen from the berry patch are the best!)

DIRECTIONS
Preheat the oven to 375 degrees F (190 degrees C). Grease 12 large muffin cups, or line with paper liners.
In a large bowl, whisk together the eggs, applesauce, oil, brown sugar, vanilla and bananas. Combine the flour, baking soda and cinnamon; Stir into the banana mixture until moistened. Stir in the strawberries until evenly distributed. Spoon batter into muffin cups until completely filled.
Bake for 20 minutes in the preheated oven, or until the tops of the muffins spring back when pressed lightly. Cool before removing from the muffin tins.

Shortbread Cake

We had this cake this weekend and it was fabulous! Our friend made it with Blueberry Jam/Preserves in the middle. This is a full recipe but it can be halfed for a 7" springform pan and baked for 30 min. Really good!

Beat 13T room temp butter until soft and smooth
Add 1c sugar and beat til creamy
Add 1 egg + 1 egg yolk -- beat until well incorporated
Mix in 1t vanilla

Then add and mix just until incorporated:
2 1/2c flour
1t baking powder
pinch of salt

Gather dough into a ball, divide in half, pat each part into a disk
and wrap in plastic
Chill for 15-30min

Butter a 9" springform pan and place on a cookie sheet

Roll one disk of dough to a 9" circle and place in pan -- or squish in
pan to size with fingers

Spread about 2c of a good chunky jam/preserve over dough Roll the other disk to a 9" circle (easiest on a wax paper sheet so
that you can easily lift onto jam) -- place in pan and use fingers to
even if necessary to make sure it covers the jam.

Lightly brush with water and sprinkle with 2T sugar -- I have large
grained raw sugar that was very pretty on top

Bake at 350 for 35-40min until it is very lightly golden and a thin
knife inserted into the center comes out clean

Cool at least 20min, then release sides of pan and plate -- it's best
served at room temperature

Key Lime & Coconut Angel Food Cake

I made this dessert for an Easter party, and it was a hit!

1 round Angel Food Cake
1 can (14 oz.) Sweetened Condensed Milk
1/3 cup Lime Juice (regurlar or Key Limes)
1 tsp grated Lime zest
12 oz. Cool Whip
1 cup flaked Coconut
Limes and Strawberries for garnish

Cut cake horizontally into 2 or 3 rounds. In separate bowl, beat sweetened condensed milk, lime juice, and lime zest with a whisk until smooth. Fold in cool whip

Spread the cool whip mixture between the cake layers. Use the remaining mixture to frost the entire outside of cake. Sprinkle with coconut. Garnish with cut limes and strawberries. Chill until serving.

Fruit Pizza

This is absolutely delicious! We also served this tonight at our Young Women Activity! The girls loved it!!! Enjoy!

Ingredients:
18oz. pkg. refrigerator sugar "slice and bake" cookies
8oz. pkg. cream cheese, softened
4 1/2 oz. pkg. cool whip
Variety of fruits that are in season (i.e strawberries, grapes, bananas, kiwi, watermellon, pineapple, raspberries, etc.)

Spread cookie dough on lightly greased pizza pan. Bake 10-12 mintues at 35o degrees. Blend cream cheese and cool whip until smooth. Spread cream cheese mixture over completely cooled crust. Arrange fruit all over the top of the cream cheese spread.

Ingredients for Sauce:
1/2 cup sugar
dash of salt
1 tablespoon cornstarch
1/2 cup orange juice
2 tablespoon lemon juice
1/4 cup water

Stir together sugar, salt, and cornstarch in small sauce pan. Gradually stir in orange juice, lemon juice, and water. Cook over medium heat, stirring constantly until mixture thickens and boils for one minute. Remove from heat and poor over Fruit and cookie dough crust.

****This will also work in a 9x13 pan. If you want to make this in an 11x15 pan then double all the ingredients including the sauce. The 11x15 pan size serves 20-22 people.

Peanut Butter Brownie Pizza

This was a big hit tonight at our Daddy/Daughter Young Women's Activity! Super Easy and delicious!!!!

Ingredients Needed:
1 package fudge brown mix (plus ingredients to make brownies)
1 package (8 ounces) cream cheese, softened
1/2 cup packed brown sugar
1/4 cup creamy peanut butter
1.6 ounces of Reese Peanut Butter Chips
2 tablespoons semi-sweet chocolate morsels
1 teaspoon vegetable oil

1. Preheat oven to 375 degrees. Cut a circle of parchment paper to fit Large Round Pizza Stone; Prepare brownie mix according to package directions in bowl. Pour brownie batter onto parchment paper, spreading evenly. Bake 15-18 minutes or until brownie is set. (Do not overbake.) Cool Completely!

2. Mix cream cheese, brown sugar, and peanut butter until smooth. Spread cream cheese mixture over brownie to within 1/2 inch of edge.

3. Chop Reeses Peanut Butter Chips and sprinkle over cream cheese mixture.

4. Microwave chocolate with oil, uncovered on high for 1 1/2 minutes. Stirring 1 minute. Drizzle over pizza and then serve!!! Makes approximately 16 servings.

Pumpkin Dessert

This is an all time favorite of our family! Try it, you won't be disappointed!

Ingredients:
1 2/3 cups evaporated milk
1/4 teaspoon cloves
2 eggs
16 oz. can solid pumpkin
3/4 cup sugar
1/2 teaspoon salt
1 teaspoon cinnamon
1/2 teaspoon ginger
1 box spice cake mix

Mix together all the ingredients EXCEPT the spice cake mix. Pour mixture into a 9x13 greased cake pan. Sprinkle the spice cake mix on top. Pour 1-2 cubes melted butter on top of cake mix. Bake at 350 degrees for approximately 45-50 minutes. Serve warm with cool whip or whip cream.

Pumpkin Bars

These pumpkin bars are our favorite cold weather dessert. They are so yummy and we always have to give them away or else they will disappear at our house!

Pumpkin Bars
4 eggs
3/4 c. oil (can substitute applesauce for less calories and it's great too)
2 C flour
1 tsp salt
1 tsp soda
1 1/2 C sugar
1 15 oz can of pumpkin
2 tsp baking powder
2 tsp cinnamon

Beat all together, spread into a sheet cake pan. Bake at 350 for 18-20 minutes. Cool at least 10 min and frost with cream cheese frosting.

Cream Cheese Frosting
1/4 C butter or margarine
4 oz cream cheese, softened
1 tsp vanilla

Beat until smooth, add powdered sugar until it's a spreading consistency. Add a little milk if needed.

Pumpkin Gingerbread Trifle

I came across this recipe a while back, and it's absolutely delightful. Every time I have made it, people have asked me for the recipe.

2 (14-ounce) packages gingerbread mix
1 (5.1-ounce) box cook-and-serve vanilla pudding mix
1 (30-ounce) can pumpkin pie filling
1/2 cup packed brown sugar
1/3 teaspoon ground cardamom or cinnamon
1 (18-ounce) container frozen whipped topping
1/2 cup gingersnaps, optional

Bake the gingerbread according to the package directions; cool completely. Meanwhile, prepare the pudding and set aside to cool. Stir the pumpkin pie filling, sugar, and cardamom into the pudding. Crumble 1 batch of gingerbread into the bottom of a large, pretty bowl. Pour 1/2 of the pudding mixture over the gingerbread, then add a layer of whipped topping. Repeat with the remaining gingerbread, pudding, and whipped topping. Sprinkle of the top with crushed gingersnaps, if desired. Refrigerate overnight. Trifle can be layered in a punch bowl.

Chocolate Eclair Pie

Once in a while it's fun to throw out all diet consciousness and make a yummy, indulgent dessert. My friend Carolyn Wright did that at a party she hosted last week. Everyone there enjoyed this delectable dessert. Hope you enjoy it too!

Graham Crackers - roughly 1 to 3 packs from box
2 boxes (3 or 4 oz.) instant french vanilla pudding
8 oz. Cool Whip
3 1/2 cups whole milk

Frosting:
4 to 6 squares Baker's Semi-Sweet Chocolate
3 Tbsp. milk
1 tsp. vanilla
1 Tbsp. light corn syrup
3 Tbsp. melted butter
1 1/2 cups powdered sugar


Very lightly grease a 9x13 inch glass Pyrex pan with butter. In mixing bowl, beat the 2 packages of pudding with the 3 1/2 cups of whole milk about 4 to 5 minutes. Fold into the pudding mixture the container of Cool Whip, smoothing out all lumps.

Begin by layering bottom of greased 9x13 pan with the graham crackers (keep them in the biggest sections possible, and break into little sections to fit as needed to fill in the full bottom of pan). Spread a portion of the pudding/Cool Whip mixture on top of graham crackers just enough to cover completely. Repeat with another layer of crackers, then pudding mixture, then crackers until you have about four layers coming to just under the top of the pan. Make sure that the top (last) layer is one of graham crackers.

Chocolate Topping: Melt chocolate squares and butter in a microwave until melted, but not boiling. Check and stir very often as to prevent burning or boiling. Remove from microwave and add 1 teaspoon vanilla and 1 tablespoon of corn syrup. Mix well. Gradually add, alternating the powdered sugar and milk, beating well between each addition. Combine ingredients until you have a smooth glaze. Pour over graham cracker mixture and refrigerate overnight or at least 8 hours. To serve, cut into squares.

Sugar-Free Panna Cotta with Berry Reduction

Sugar-Free Panna Cotta with Berry Reduction
By Brenda Carlos

This is an elegant dessert without the sugar. It does have calories though from the cream and sour cream. It works for anyone following the Atkins Diet. I've served it a number of elegant events and everyone loves it.

Heavy cream 2 cups
Unflavored gelatin 1 envelope
Sour cream 1 pint
“Equal” 16 pkgs.
Vanilla 1 tbsp.
Nutmeg As needed

Sprinkle the gelatin on top of the heavy cream and let stand for 2 minutes. Heat slowly over low heat, whisking some for 5 minutes. Remove the skim that has formed. Add the sour cream, “Equal” and vanilla. Mix well and pour into individual serving bowls (ramekins) and chill for at least 3 hours.

Reduction
Fresh Raspberries 1 pt.
Mix 2/3 of the berries with 2 pgs of “Equal” and crush.

To Serve
Drizzle a little of the reduction over the dessert add a few fresh raspberries and a dollop of freshly made whipped cream

Pecan Coffee Cake

This is a fabulous new recipe I just discovered & modified a bit. I took it to a baby shower and it was a big hit. Totally worth the calories if you need a good brunch food!

• 2 cups all-purpose flour
• 1/4 teaspoon salt
• 1 tablespoon baking powder
• 1 cup butter, softened
• 1 cup sour cream (lite works fine but I wouldn't recommend fat free)
  
• 1 1/2 cups white sugar
• 2 eggs
• 1 tablespoon vanilla extract (or 2 t vanilla and 1 t almond)
  

• 1 cup brown sugar
• 1 1/4 cup chopped pecans
• 2 teaspoon ground cinnamon
• 4 tablespoons butter, melted

1. Preheat oven to 350 degrees F (175 degrees C). Sift together the flour, baking powder, and salt; set aside.
2. In a large bowl, cream the butter until light and fluffy. Gradually beat in sour cream, then beat in sugar. Beat in the eggs one at a time, then stir in the vanilla. By hand, fold in the flour mixture, mixing just until incorporated. Spread 1/2 the batter into prepared pan.
3. To make the Pecan Topping: In a medium bowl, mix together brown sugar, pecans and cinnamon. Stir in melted butter until crumbly. Sprinkle over cake batter in pan & top w/half the topping. Top with rest of batter and rest of topping.
   
4. Bake in a 9x13 or bundt pan for 30 to 35 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 10 minutes before serving.
   

Mixed Berry Coulis

This sauce is so yummy. We use it over pancakes, waffles, crepes, ice cream and cheesecake. Or you can just drink it!

3	ounces fresh strawberries (or thawed if frozen)
3	ounces fresh blueberries (or thawed if frozen)
3	ounces fresh raspberries (or thawed if frozen)
3	ounces fresh blackberries (or thawed if frozen)
5 - 7	tablespoons granulated sugar
1/8	teaspoon table salt
2	teaspoons lemon juice

1. In medium saucepan, bring berries, 1/4 cup water, 5 tablespoons sugar, and salt to bare simmer over medium heat, stirring occasionally; cook until sugar is dissolved and berries are heated through, about 1 minute longer.2. Transfer mixture to blender or food processor; puree until smooth, about 20 seconds. Strain through fine-mesh strainer into small bowl, pressing and stirring puree with rubber spatula to extract as much seedless puree as possible. Stir in lemon juice and additional sugar, if desired. Cover with plastic wrap and refrigerate until cold, at least 1 hour. Stir to recombine before serving. (If too thick after chilling, add 1 to 2 teaspoons water.) Can be refrigerated in airtight container for up to 4 days.

Blue Ribbon Chocolate Chip Cookies

I thought I'd kick off the blog with an American classic...these cookies are so yummy and I always have people ask me for the recipe. They're also good with 1/2 chocolate chips and 1/2 peanut butter chips.

2 1/2 C oatmeal
1 C butter
1 C sugar
1 C packed brown sugar
2 eggs
1 t vanilla
2 C flour
1/2 t salt
1 t baking powder
1 t soda
3 C chocolate chips
1 1/2 C chopped walnuts

Measure oatmeal into a blender and blend to a fine powder. Beat butter & sugar until fluffy. Stir in eggs and vanilla. Add flour, oatmeal, salt, baking powder and soda. Stir until blended. Add chocolate chips and walnuts. Roll into balls and place two inches apart on baking sheet. Bake at 375 for 10 minutes.