Dessert

Lemon Pie

Published February 21, 2019

I made this pie for Jim’s Birthday a few weeks ago and boy was it delicious! Let’s face it, a tart lemon pie brings back the feeling of summer on a cold winter day. That will keeps those winter blues away! I found this recipe on Pinterest through another blogger that I enjoy. www.thegirlwhoateeverything.com

The only thing that I did just a little different was to add lemon zest into the filling for that extra bit of tartness. You could make this even easier by using a store bought crust but you may have extra filling. These would be cute in individual tart size too!

INGREDIENTS

1 1/2 cups crushed graham crackers
6 Tablespoons butter, melted
1/3 cup sugar
2 (14 ounce) cans sweetened condensed milk
3 egg yolks
2/3 cup lemon juice
zest of 2 lemons
dash of salt

WHIPPED CREAM

(can use store bought if desired)

1 cup heavy cream
1/3 cup powdered sugar
1 teaspoon vanilla extract

DIRECTIONS

Preheat the oven to 350 degrees. For the crust, spray a pie dish with non stick spray. Combine crushed graham crackers, butter and sugar in a medium bowl. Press into prepared pie dish and bake for 8 minutes.

For the pie filling, using a mixer, mix the condensed milk, egg yolks, lemon zest, lemon juice and salt. Beat on medium speed for 4-5 minutes. Pour into pie crust and bake for 10 minutes at 350 degrees. Little bubbles will start to form. Cover the pie if it starts to brown too much towards the end.

Chill in the refrigerator for at least an hour before serving.

For the whipped cream, mix the cream, sugar, and vanilla. Whip until fluffy. Add to cooled pie and serve.

Enjoy!

Posted in Dessert, Family favorites, Holidays, Pie

Taste of Home Hot Fudge Cake

Published February 12, 2019

I was very skeptical when I read this recipe. I was not really sure how it was going to work, but it did! This tasted like a hot fudge brownie. Although it is a cake the center is open gooey and delicious . It was very good and definitely best served the same day. I added whipped cream to the top but next time I’m adding ice cream! The combination of the warm cake and cold ice cream is the way to go for this dessert.

INGREDIENTS

1 cup all purpose flour

3/4 cup sugar

6 Tablespoons baking cocoa, divided

2 teaspoons baking powder

1/4 teaspoon salt

1/2 cup milk

2 Tablespoons canola oil

1 teaspoon vanilla extract

1 cup packed brown sugar

1 3/4 cup hot water

Ice cream for serving

DIRECTIONS

Preheat your oven to 350 degrees. In a large bowl whisk flour, sugar, 2 tablespoons of cocoa, baking powder, and salt. In another bowl whisk milk, oil, and vanilla until blended. Add to flour mixture stir until combined.

Transfer to an ungreased 9 inch square pan. In a small bowl mix brown sugar and remaining cocoa and sprinkle over the batter in an even layer. Pour hot water over all, do not stir or mix. Bake 35-40 minutes. Serve warm with ice cream on top.

Enjoy!

Posted in Cake, Dessert, Taste of home recipes I have tried

Strawberry Cheesecake Cupcakes

Published February 7, 2019

Valentine’s Day is just around the corner. If you want to bake up some sweet treats for the little ones or loved ones in your life this just might what you are looking for! If you have followed me you know I am not a baker. But I have had a HUGE amount of inspiration from one of my friends and fellow Volunteer Taste of Home Field Editor’s granddaughter. She is known as Miss. B among our group. Her grandmother, Elizabeth shares all of Miss. B’s amazing creations with us and let me just say the creativity, beauty and flavor combinations that Miss B makes will astound you. I’ll share some of her creations a little later in the post, you will be so impressed.

When I was deciding what to make for some Valentine’s Day fun I thought of all of Miss. B’s creations and decided on cupcakes. Keeping Miss. B in mind I did not want just any old cupcake so I decided on this strawberry cheesecake version. Are you impressed? This cupcake does take a little bit of time but I can promise you they are well worth it! I shared these cupcakes with our local fire department and one of the guys said he would cheat on his diet for one of these!

Ingredients for the Cupcakes

1 strawberry cake mix

1/2 cup oil

3 eggs

1 cup milk

For the Cheesecake Filling

1 3.4 ounce package instant cheesecake pudding

1/2 cup milk

4 ounces cream cheese, at room temperature

1 1/4 cup Cool Whip, thawed

For the Strawberry Buttercream

1/2 cup butter flavored shortening

1/2 cup butter room temperature

1/4 teaspoon salt

1/2 teaspoon vanilla extract

1/2 teaspoon strawberry extract

1 Tablespoon water

3/4 cup diced strawberries

4 cups powdered sugar

Whole strawberries for garnish-optional

DIRECTIONS

Pre heat oven to 325 degrees. Line muffin tins with cupcake liners (18-20). Beat the cake mix, oil, milk and eggs for 2 minutes. Spoon the prepared batter into the prepared muffin tins. Bake for 18-20 minutes or until the topsspring back when touched. Cool on a baking rack.

In a small bowl whisk the milk and pudding mix until creamy and thick. Beat the cream cheese until creamy, add the pudding mix to the cream cheese mixture until well combined. Fold in the whipped topping. Place this mixture into a large ziploc bag and cut corner of the bag making your own piping bag.

When the cupcakes have cooled you can use a cupcake corer or in my case I used a small knife to cut out the center of each cupcake. Using your “piping bag” pipe in the cheesecake mixture into the center of each cupcake but not going over the top of the cupcake. Refrigerate the cupcakes while you make the frosting.

For the frosting beat the shortening and butter until creamy. Add the salt, vanilla and strawberry extracts and beat again. Slowly add in the powdered sugar until it is combined.

Place the water and strawberries in a food processor or blender and purée. Pour the purée into the frosting and beat again until light and fluffy. To frost you can simply use a knife and frost the top of the cupcakes or you can use a piping bag and frosting tip to swirl the frosting on each of the cakes. Garnish each cupcake with a strawberry. You are ready to enjoy and share! It is best to store in the fridge.

Now that you have seen my creation I want to share with you some of Miss. B’s beautiful creations, take a look at these cupcakes! I should also mention Miss B also helps with the grocery shopping for all of the ingredients. This is where Elizabeth and Miss. B find much of their flavor inspiration. They think a lot about what is fresh and in season or maybe just something that interests Miss B at that moment! What a great way for them to spend the day. I’m looking forward to those days with my grandkids!

Aren’t these amazing? I should also mention that sweet Miss. B is only 6 years old! Yes, 6! I hope Miss B’s creations inspire you the way they did for me! A huge thank you to Miss. B, her grandmother Elizabeth, and Miss. B’s family for letting me share her amazing creations. I have no doubt Miss. B has an incredible cupcake recipe box! Keep cooking and baking Miss B, I’ll be watching for your creations!

Enjoy!

Posted in Anne's own recipe, Cake, Dessert, Family favorites, Holidays, Party food

Gluten Free Cinnamon Roll Cake

Published January 23, 2019

Robby has had to be gluten free and mostly dairy free for over a year now for medical reasons. I knew as soon as I saw this recipe from the blog Momma Knows Gluten Free that Robby would absolutely LOVE IT. Oh boy was I right! He said it was one of the best things he has eaten since his diet change. That is a huge endorsement for this recipe as Robby does not get very excited about very many recipes.

Jim and I both had some of this cake and agree with Robby, this is an excellent cake if you are gluten-free or not. If you have any friends that are gluten free you will be a hero if you surprise them with this cake!

INGREDIENTS

3 cups gluten-free flour. I used Bob’s 1 for 1 with xanthan gum

1 1/2 teaspoons xanthan gum if your flour DOES NOT have it in there

1/4 teaspoon salt

1 cup sugar

4 teaspoons gluten-free baking powder

1 1/2 cups milk or lactose free milk, I used fair life

2 eggs

2 teaspoons pure vanilla extract

1/2. cup unsalted butter melted for dairy free. I used Earth’s Balance

TOPPING

1 cup unsalted butter, softened, I used Eartn’s Balance

1 cup packed brown sugar

2 Tablespoon gluten-free flour

1 Tablespoon cinnamon

DIRECTIONS

Pre-heat oven to 350 degrees. Spray a 9×13 glass baking pan with cooking spray. In a large bowl add the gluten free flour and xanthan gum if needed but leave out if your flour already has it in there. Add salt, sugar baking powder, milk eggs and vanilla. Mix until fluffy and combined. Once combined stir in the melted butter. The cake will be very thick and sticky. Pour the batter into your prepared baking dish.

GLAZE

5 Tablespoons milk or lactose free milk

2 cups powdered sugar

1 teaspoon vanilla

For the topping- in another large bowl cream the softened butter, brown sugar, flour, and cinnamon together with a mixer. Once combined, drop heaping tablespoons full of the butter mixture into the cake batter. Use a knife to swirl the butter mixture through the cake batter. Bake for 35-40 minutes or until a toothpick inserted into the cake comes out clean. Remove from oven.

FOR THE GLAZE- in a medium bowl whisk the powdered sugar, milk and vanilla extract together until well combined. Pour over the warm cake.

Enjoy!

Posted in Cake, Dessert, Family favorites, Food for Robby, Gluten free

Gluten-Free Peanut Butter Brownies

Published January 22, 2019

I came across this recipe from a blog called My Gluten-Free Kitchen for peanut butter brownies. I knew Robby would enjoy them, but not only did Robby like them, but both Jim and I did also. For me that’s when I know the recipe is a good one. No one knew these were gluten free by the taste. I also made this dairy free using butter alternatives. Although there is peanut butter in the brownie the chocolate still comes through. I know I will be making these often.

INGREDIENTS

1 cup gluten-free flour

1/2 teaspoon xanthan gum only if your flour blend does not contain it

1 teaspoon baking powder

1/8 teaspoon salt

1/3 cup butter, softened or non-dairy alternative, I used Earth’s Balance

1/2 cup gluten-free creamy peanut butter

1 cup sugar

1/4 cup firmly packed brown sugar

2 eggs

1/2 teaspoon pure vanilla extract

1 cup semi-sweet chocolate chips, I used Good Life brand

DIRECTIONS

In a small bowl whisk together the gluten-free flour, xanthan gum if you are using it, baking powder and salt. Set aside. In the bowl of your electric mixer use the paddle blade to beat the softened butter and peanut butter together until light and fluffy. Gradually add the sugar and brown sugar creaming together well. Add the eggs one at a time mixing after each one. Add the vanilla while still mixing. Add the flour mixture a little bit at a time until it’s all combined. Stir in the chocolate chips and mix until the chips are equally distributed through the batter.

Pour the mixture into a greased 8-inch square baking pan. Bake at 350 degrees for 25-30 minutes. My oven cooks hot so mine were done in 25 minutes. You want to be sure the middle is set.

Let cool for a few minutes and enjoy a warm gooey brownie or let completely cool and enjoy a chewy brownie!

Enjoy!

Posted in Dessert, Family favorites, Food for Robby, Gluten free