White Velvet Layer Cake with Strawberry-Raspberry Mascarpone Buttercream

 For the Cake

2 1/2 cups (280 grams) sifted White Lily® Self-Rising Flour

2 cups (400 grams) granulated sugar

1/2 cup (1 stick/113 grams) butter, at room temperature

1/4 cup (48 grams) shortening

1/4 cup (56 grams) coconut oil, or favorite vegetable oil

1 cup (240 ml) buttermilk, at room temperature

3/4 cup (180 grams) egg whites (about 6), at room temperature

2 teaspoons (10 ml) almond extract

1 teaspoon (5 ml) vanilla extract

 

For the Frosting

1 to 1 1/2 recipes Strawberry-Raspberry Mascarpone Buttercream (if making a rosette cake)

 

Spray three 8-inch round cake pans with cooking spray. Line bottoms with parchment paper circles.

 

Using an electric stand mixer fitted with paddle attachment, mix self-rising flour and sugar on low speed (stir) until well combined and aerated, about 1 minute. Add butter, shortening and oil and mix on slow speed until thoroughly combined. Mixture will be very thick.

 

In a 2-cup glass liquid measuring cup, whisk together buttermilk, egg whites and extracts using a fork until well blended. Slowly add half of the liquid mixture to the batter and mix on low speed. Increase mixer speed to medium and beat until thoroughly combined, scraping down the sides of bowl as necessary with rubber spatula, about 2 minutes. Add remaining liquid mixture and beat just until smooth and thoroughly combined, again scraping down the sides of bowl as necessary, about 1 minute.

 

Pour batter into prepared pans dividing evenly (a little over 2 cups of batter per cake pan). Smooth tops evenly with rubber spatula and then rap each pan on counter surface 2 to 3 times to expel any air bubbles. This step will create a nice level cake.

 

Bake in preheated oven until a toothpick inserted into center comes out clean, about 25 to 30 minutes.

 

Cool cakes in pans on wire racks for 10 minutes. Remove from pans and cool completely. Wrap each cake layer tightly in plastic food wrap and keep at room temperature until ready to fill and frost.

 

For the Frosting:

2 cup butter, softened, unsalted

4 oz mascarpone cheese chilled

6 tbsp Strawberry-Raspberry Sauce (below)

2 tsp pure vanilla extract, optional

4 to 4-1/2 cup powdered sugar

Pink food coloring, optional

 

Beat butter on medium speed using an electric stand mixer fitted with paddle attachment until creamy.

Add mascarpone cheese, Strawberry-Raspberry Sauce and vanilla.  Beat until fully incorporated.  Gradually increase mixer speed to high and continue beating until light and fluffy.  Scrap down the sides of bowl as necessary with rubber spatula.  Gradually add powdered sugar until well combined, beating on low-speed.

Beat on high-speed about 2 min until well combined and smooth.  Tint buttercream with pink food coloring if desired.

 

Strawberry-Raspberry Sauce

8 oz raspberries, red, fresh

8 oz strawberries, hulled, fresh

1 tsp freshly squeezed lemon juice

INSTRUCTIONS

 

Puree the berries using a food processor.

Press berry puree through a fine mesh sieve into medium saucepan.  Discard the seeds.  Stir in lemon juice.

 

Bring fruit pulp and juices to a boil over medium-high heat.  Reduce heat to medium.  Cook for 5 min while skimming foam from sides of saucepan using a slotted spoon, stirring frequently.

 

Original Recipe Source: WickedGoodKitchen.com

Sour Cream Apple Pie

This is Mary Miller's recipe...

1 (9 inch) frozen unbaked pie shells (or your own recipe)
Pie filling
1 cup sour cream
2⁄3 cup sugar
2 tablespoons flour
1⁄4 teaspoon salt
1 teaspoon vanilla
1 egg
3 cups tart apples, peeled and sliced
Crumb topping
1⁄2 cup brown sugar, packed
1⁄3 cup flour
1⁄4 cup butter, room temperature
1⁄2 teaspoon cinnamon

Directions
Preheat oven to 400°F.
Beat together sour cream, sugar, flour, salt, vanilla and egg. Add apples, mixing carefully to coat well.
Pour filling into a pie shell and bake at 400 degrees for 25 minute.
While pie is cooking mix together all ingredients for crumb topping until the mixture resembles coarse crumbs. Don’t overmix.
Remove pie from oven and sprinkle with crumb topping. Bake for an additional 20 minutes.
Let cool for an hour before serving.

Judi’s Oatmeal Raisin Cookies

1 cup butter (softened)
1 cup sugar
1 cup brown sugar
2 eggs
2 cups flour
2.5 cups oatmeal
1 teas. baking powder
1 teas. baking soda
1 teas. salt
2 teas. pure vanilla extract
1 cup raisins

Combine ingredients in order given.
Drop on lightly greased baking sheet
Bake at 350 degrees for 11- 12 minutes. DO NOT overbake (if smaller cookie size bake 10 minutes)
The key is undercooking. Remove cookies from the baking sheet right away so they don’t keep cooking.

These cookies get hard within 1 – 2 days so you have to eat all the day they are baked !!

Optional: use cranberry-raisins instead of raisins and add almonds

Sweet Potato Pecan Pie with Chantilly Cream

This was the first recipe that I ever found on the internet, and it still may be the very best. It's quite a lot of work for one pie, but worth the trouble...

From Chef Paul Prudhomme's Louisiana Kitchen. Makes one 8 inch pie.

3 tbsp. unsalted butter, softened
2 tbsp. sugar
1/4 tsp. salt
1/2 of a whole egg (Vigorously beaten until frothy - reserve the other half for the sweet potato filling)
2 tbsp. cold milk
1 c. all-purpose flour

For the dough: Place the softened butter, sugar and salt in the bowl of an electric mixer; beat on high speed until the mixture is creamy. Add the 1/2 egg and beat 30 seconds. Add the milk and beat on high speed 2 minutes. Add the flour and beat on medium speed 5 seconds, then on high speed just until blended, about 5 seconds more (overmixing will produce a tough dough). Remove the dough from the bowl and shape into a 5 inch patty about 1/2 inch thick. Lightly dust the patty with flour and wrap in plastic wrap; refrigerate at least 1 hour, preferably overnight. (The dough will last up to one week refrigerated.)

On a lightly floured surface roll out dough to a thickness of 1/8 to 1/4 inch. Very lightly flour the top of the dough and fold it into quarters. Carefully place dough in a greased and floured 8 inch round cake pan (1 1/2 inches deep) so that the corner of the folded dough is centered in the pan. Unfold the dough and arrange it to fit the sides and bottom of pan; press firmly in place. Trim edges. Refrigerate 15 minutes.

SWEET-POTATO FILLING:

2 to 3 sweet potatoes (or enough to yield 1 c. cooked pulp), baked
1/4 c. packed, light brown sugar
2 tbsp. sugar
1/2 egg, vigorously beaten until frothy (reserved above)
1 tbsp. heavy cream
1 tbsp. unsalted butter, softened
1 tbsp. vanilla extract
1/4 tsp. salt
1/4 tsp. ground cinnamon
1/8 tsp. ground allspice
1/8 tsp. ground nutmeg

For the sweet-potato filling: Combine all the ingredients in a mixing bowl. Beat on medium speed of electric mixer until the batter is smooth, about 2 to 3 minutes. Do not overbeat. Set aside.

PECAN PIE SYRUP:

3/4 c. sugar
3/4 c. dark corn syrup
2 sm. eggs
1 1/2 tbsp. unsalted butter, melted
2 tsp. vanilla extract
Pinch of salt
Pinch of ground cinnamon
3/4 c. pecan pieces or halves

For the pecan pie syrup: Combine all the ingredients except the pecans in a mixing bowl. Mix thoroughly on slow speed of electric mixer until the syrup is opaque, about 1 minute; stir in pecans and set aside.

To assemble: Spoon the sweet-potato filling evenly into the dough-lined cake pan. Pour the pecan syrup on top. Bake in a 325 degree oven until a knife inserted in the center comes out clean, about 1 3/4 hours. (Note: The pecans will rise to the top of the pie during baking.)

Cool and serve with Chantilly Cream. Store pie at room temperature for the first 24 hours, then (in the unlikely event there is any left) refrigerate.

CHANTILLY CREAM:

Makes about 2 cups.

2/3 c. heavy cream
1 tsp. vanilla extract
1 tsp brandy
1 tsp. Grand Marnier
1/4 c. sugar
2 tbsp. dairy sour cream

Refrigerate a medium-size bowl and beaters until very cold. Combine cream, vanilla, brandy and Grand Marnier in the bowl and beat with electric mixer on medium speed 1 minute. Add the sugar and sour cream and beat on medium just until soft peaks form, about 3 minutes. DO NOT OVERBEAT. (Overbeating will make the cream grainy, which is the first step leading to butter. Once grainy you can't return it to its former consistency, but if this ever happens, enjoy it on toast!)

Red Velvet Cupkate

And my final cupcake planned for the wedding. This is a combination of two different Red Velvet Mix recipies. I may try to modify this recipe further and include a cream cheese filling...

1 package (18.25 ounces) plain German chocolate cake mix
1 package (3.4 ounces) vanilla instant pudding mix
1 cup sour cream (see Note)
1/2 cup water
1/2 cup vegetable oil
1 bottle (1 ounce) red food coloring
3 large eggs
2 tablespoons unsweetened baking cocoa


Heat oven to 350°F (325°F for dark or nonstick pans). Place paper baking cup in each of 24 regular-size muffin cups.

In large bowl, beat cake mix, pudding mix, sour cream, water, the oil, red food color, eggs, and cocoa with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. Divide batter evenly among muffin cups.

Bake and cool completely as directed on box for cupcakes.

Rolo Chocolate Cupkates

And this is the 3rd recipe I've posted in a series of Cupkate - not a typo. These recipes are being used and in some cases developed for Kate's wedding 11/11/11. Kevin shouldn't have any trouble remembering this date.

The recipe is from My Baking Addiction - http://www.mybakingaddiction.com/rolo-cupcakes-recipe/ and I have made the full recipe and it is delicious. Check out her blog for the full cupcakes with a wonderful caramel frosting and ganache topping. Jaime runs a great food blog and is also a middle school teacher. Impressive!


Rolo Cupcakes

Yield: 24 cupcakes

1 (18.25 ounce) package Devil’s Food Cake mix
1 (5.9 ounce) package instant chocolate pudding mix
1 cup sour cream
1 cup vegetable oil
4 eggs; lightly beaten
1/2 cup warm water
1 teaspoon of vanilla
24 frozen Rolos (freeze for at least 2 hours)

Preheat oven to 350 degrees F.

Line (2) 12 cup muffin tins with paper liners or spray with nonstick cooking spray.

In the bowl of a stand mixer, fitted with the paddle attachment, or with a hand mixer in a large bowl, beat together the cake and pudding mixes, sour cream, oil, beaten eggs, water and vanilla until well combined and smooth.

Evenly divide the batter amongst the prepared pans.

Gently push a frozen Rolo into the center of the batter and smooth the surface making sure to cover the candy with batter.

Bake for 18-22 minutes, or until top is springy to the touch. A small divot may appear in the center of the cupcake, Jaime says, "no worries though because you’ll cover that with frosting".

Cool cupcakes thoroughly on wire rack.

White Almond Sour Cream Cupkate

And yet another modification of a recipe that I'm working on for Kate's wedding. This one will be used for cupcake and a small two tiered small cake for her and Kevin.

2 boxes white cake mix (Betty Crocker or Pillsbury)
2 c almond meal - use a good qaulity product here if you want it to be wedding white ish
2 c granulated sugar
1 1/2 t salt
2 2/3 c water (I used almond milk and it didn't really improve the recipe)
1/4 c vegetable oil
2 t real vanilla
2 t almond extract - I have also used up to 2 T amaretto liquor
2 c sour cream
8 large egg whites

Place all dry ingredients in a large mixing bowl and stir together with a wire whisk.
Add the remaining ingredients and beat on medium speed for 2 minutes
Pour into greased and floured cake pans, filling each pan a little over half full.
Bake in a preheated over at 325 until cake tests done.

Carrot Cake Cupkates - trial recipe

So, I am looking for a really great Carrot Cake recipe to use for Kate's wedding cupcakes and I've decide to try to modify the Duncan Hines Hummingbird cake recipe.

If this turns out, I'll take a crappy food photo and post it...


1 pkg Duncan Hines® Moist Deluxe® Classic Carrot Cake Mix (is there such a thing?)
1 (3.4 oz) pkg vanilla instant pudding and pie filling (or the pumpkin spice pudding would be nice)
1/2 cup vegetable oil
1 (8 oz) can crushed pineapple
reserved pineapple juice plus water equal to 1 cup
4 large eggs
1 tsp ground cinnamon
1/2 cup finely chopped pecans
1 cup golden raisins - soaked in hot water or rum ;)
2 c shredded carrots
confectioner's sugar

Preheat oven to 350 °F. Prepare cupcake pans - 24 cupcakes.

Combine cake mix, pudding mix, oil, pineapple, 1 cup juice and water mixture, eggs and cinnamon in large bowl. Beat at low speed with electric mixer until moistened. Beat a medium speed 2 minutes. Stir in pecans, carrots, and raisins. Divide into 24 cupcake liners.

Bake at 350°F 30 to 40 minutes or until toothpick inserted in center comes out clean. Cool in pan 25 minutes. Invert onto serving plate. Sprinkle with confectioners' sugar.

Caramel Bread Pudding for Two

I love Hungry Girl...

PER SERVING (1/2 of recipe, 1 mug): 190 calories, 2g fat, 388mg sodium, 40.5g carbs, 5g fiber, 11.5g sugars, 8.5g protein -- PointsPlus® value 5*

Ingredients:
4 slices light bread
1 sugar-free vanilla pudding snack with 60 calories or less (like the kind by Jell-O)
1/4 cup fat-free liquid egg substitute (like Egg Beaters Original)
1/2 tsp. vanilla extract
2 tbsp. fat-free or light caramel dip (like the kinds by Marzetti)
1/4 cup Fat Free Reddi-wip
1/4 tsp. cinnamon

Directions:
Lightly toast bread slices. Allow to slightly cool.

Spray 2 microwave-safe mugs with nonstick spray. Tear bread into bite-sized pieces, and evenly divide the pieces between the mugs. Set aside.

In a small bowl, combine pudding, egg substitute, and vanilla extract. Mix well. Evenly divide mixture between the mugs, about 1/4 cup each, and gently stir to evenly coat all the bread.

Place both mugs in the microwave and cook for about 2 minutes, until mostly set.

Add 1 tbsp. caramel dip to each mug and gently stir to evenly distribute. Microwave for 1 additional minute, until set.

Allow to slightly cool, and then top each mug with 2 tbsp. Reddi-wip. Evenly sprinkle with cinnamon and dig in!

MAKES 2 SERVINGS

Hungry Girl Apple Pie-letes

In honor of Hungry Girls new season beginning this Sunday on Food Network (yeah!!!)I am posting my favorite Hungry Girl recipe. This is from her website at...

http://www.hungry-girl.com/show/think-fast-food-awesome-apple-pie-lets-recipe

2 tbsp. granulated sugar
2 tsp. cornstarch
1 tsp. cinnamon, or more for optional topping
1/4 tsp. vanilla extract
1/8 tsp. salt
3 cups peeled and chopped apples (preferably Fuji)
6 large square egg roll wrappers (found in the refrigerated section of the supermarket with the other Asian items)
18 sprays I Can't Believe It's Not Butter! Spray (in other words, have a bottle handy!)
Optional topping: Fat-Free Reddi-wip or Cool Whip Free

Directions:

Preheat oven to 350 degrees.

In a medium nonstick pot on the stove, combine sugar, cornstarch, cinnamon, vanilla extract, and salt with 1/2 cup cold water. Mix until ingredients dissolve. Add apples and stir. Bring to medium-high heat and, stirring frequently, cook until apples have softened, 7 - 10 minutes.

Reduce heat to low and, stirring often, cook until thick and gooey, 1 - 2 minutes. Transfer to a bowl and set aside to cool. This is your pie filling.

Prepare a large baking sheet by lining it with foil and/or spraying it with nonstick spray. Set aside.

Place two egg roll wrappers flat on a dry surface. Set out a small dish of water. Dip your finger into the water, and run it along all of the wrapper edges. (Repeat as needed while preparing your pockets, as it will help seal them.) Starting 1/2 inch from the bottom, place about 1/3 cup pie filling along the bottom half of each wrapper, leaving a 1/2-inch border on the sides. Fold the top half of each wrapper over the filling, so that the top edge meets the bottom and the filling is encased with a border on three sides. Dab each border with water, and fold each inward about 1/4 inch to lightly seal. Press firmly along the borders with the prongs of a fork to seal completely. Carefully transfer to the baking sheet. Repeat this process with remaining wrappers and filling, for a total of six pie-lets.

Spray the top of each pocket with 3 sprays of butter. Bake in the oven until edges begin to brown, 15 - 18 minutes.

Allow to cool for 5 minutes. Top with additional cinnamon and whipped topping, if using. Dig in!

MAKES 6 SERVINGS

PER SERVING (1 pie-let): 110 calories, 0.5g fat, 156mg sodium, 25g carbs, 1.25g fiber, 10.5g sugars, 2g protein -- PointsPlus® value 3*

Prep: 25 minutes
Cook: 35 minutes

Rolo Caramel Cupcakes

I am a terrible food photographer. I actually have a file on my desktop labeled "Crappy Food Photography". And this is the reason I have so few photos on this site. However, these cupcakes were so pretty that I decided they overshadowed my photography ability...

Blueberry Pie

OK - So this recipe is completely original to me. And yummy, if I do say so myself.

Pie Crust:
2 c flour
1 t salt
Combine. Take out 1/3 cup flour and mix with 1/4 cup water into a paste.
Add
1/3 c butter
1/3 c lard (yes, you heard me...LARD. It's a very natural ingredient and this is a pie.)
to remaining flour. Cut in with a pastry blender. Add paste. Form into 2 round discs, wrap in plastic wrap and refrigerate for 1 hour. Roll out on fresh plastic wrap to make your life easier. (This makes a 2 crust pie, especially beautiful to make the top crust into a lattice crust. An easier option would be to take the top crust and cut out stars, and then randomly layer the stars on top of the filling.)

Filling:
5 T port wine
5 T balsamic vinegar (see tip below)
1/2 c granulated sugar
2 T flour
4 c fresh blueberries, washed and picked through
1 T butter

Combine the port wine and balsamic vinegar in a small saucepan. Bring to a low simmer and cook down to about 1/2. Allow to cool to room temperature. Combine the sugar and flour in a small bowl and then add to the port/balsamic reduction sauce. Toss with the blueberries.

Preheat the oven to 400. Mound the blueberry mixture into the bottom pie crust. Dot with butter and top with remaining crust sealing the edges.

Egg Wash:
1 egg, beaten
1 T coarse sugar

Set the pie on a baking sheet (to protect your over from the filling bubbling over). Bake for 15 minutes. Brush the pie crust with a little of the beaten egg and sprinkle with sugar. Decrease the oven to 350 degrees and bake for another 45 minutes to 1 hour, until the filling bubbles in the center and the crust in a nice golden color.

Tip: Make extra port/balsamic reduction sauce to use as a salad dressing. Then use about 4-5 T for this pie.

Banana Pineapple Cupcakes with Caramel Fondant

Must try this... I found this recipe on Brooke McLay's blog
http://www.cheekykitchen.com/2009/03/ex.html
Check it out the picture of the cupcakes on her site.

1 white cake mix
2 eggs
2 banana's
8 oz. crushed pineapple, undrained
2 T. olive oil
1 tsp. cinnamon
1 tsp. ginger
1/3 c. crushed macadamia nuts (optional)
Seeds from 1/2 vanilla bean

With an electric mixer, mix all ingredients together in a large bowl. Batter will be thick. Spoon into mini-muffin pan, lined with small cupcake papers. Bake 350 degrees for 10-12 minutes, or until cupcakes spring back when touched lightly. Remove and cool.


Two Spoon Caramel Fondant
One spoon to stir, and one to lick.

20 caramels
1/2 c. butter
2 lb powdered sugar
1/4 c. milk

In a large, microwave-safe bowl, melt caramels and butter together, stirring every 30 seconds until fully melted. Using an electric mixer on high, slowly beat in half of powdered sugar and half of milk. Continue to add sugar and milk, until a thick-but-spreadable consistency is reached. (Note: you may not need all the sugar or milk. Add it slowly at the end, there!)
Frost muffins while they are barely warm.

Allow frosting to cool and set before serving.

Buttermilk Syrup

I found this recipe on White on Rice Couple...
http://www.whiteonricecouple.com/
They suggest using it in replacement of maple syrup, such as on pancakes and waffles, to top french toast, or drizzled on ice cream. Yum...

1 1/2 c (340 g) Butter
1 1/2 c (355 ml) Buttermilk
3 c (575 g) Sugar
1 t (5 ml) Vanilla
1 T (15ml) Baking Soda

1. In large saucepan (make sure it is big enough to accommodate the syrup foaming when the baking soda is added), combine butter, buttermilk, and sugar. Bring to a boil, stirring regularly.

2. Remove from heat and whisk in vanilla and baking soda (it will foam up at this point.) It is now ready to serve.

Keeps for at least a couple weeks if you can manage to not use it all up quicker.

New York Cheesecake

For Ryan...

For the crust:
5 tbsp. unsalted butter, melted, plus 1 additional tbsp., melted for greasing the pan
4 oz. (approx. 8 whole) graham crackers, broken into rough pieces and processed into fine, even crumbs*
1 tbsp. sugar

(*Note – if you have a kitchen scale, definitely weigh the graham crackers. )

For the cheesecake:
2 1/2 lb. (5 8-oz. pkgs.) cream cheese, cut into rough 1-inch chunks, at room temperature
1/8 tsp. salt
1 1/2 cups sugar
1/3 cup sour cream
2 tsp. freshly squeezed lemon juice
2 tsp. vanilla extract
2 large egg yolks plus 6 large eggs, at room temperature

Directions:
To make the crust, adjust an oven rack to the lower-middle position and heat the oven to 325 degrees F. Brush the bottom and sides of a 9-inch springform pan with 1/2 tablespoon of the melted butter. In a medium bowl combine the graham cracker crumbs, 5 tablespoons melted butter, and sugar. Toss with a fork until the crumbs are evenly moistened. Transfer the crumbs to the springform pan and use the bottom of a ramekin to firmly press the crumbs evenly into the pan bottom. Bake until fragrant and beginning to brown around the edges, about 13 minutes. Cool on a wire rack while preparing the filling.

Increase the oven temperature to 500 degrees F. In the bowl of a stand mixer fitted with the paddle attachment, beat the cream cheese at medium-low speed to break up and soften it slightly, about 1 minute. Scrape the beater and the bottom and sides of the bowl well with a rubber spatula; add the salt and about half of the sugar and beat at medium-low speed until combined, about 1 minute. Scrape the bowl; beat in the remaining sugar until combined, about 1 minute. Scrape the bowl; add the sour cream, lemon juice, and vanilla. Beat at low speed until combined, about 1 minute. Scrape the bowl; add the egg yolks and beat at medium-low speed until thoroughly combined, about 1 minute. Scrape the bowl; add the remaining eggs 2 at a time, beating until thoroughly combined, about 1 minute, scraping the bowl between additions.

Brush the sides of the springform pan with the remaining 1/2 tablespoon melted butter. Set the pan on a rimmed baking sheet to catch any spills in case the pan leaks. Pour the filling into the cooled crust and bake 10 minutes; without opening the oven door, reduce the oven temperature to 200 degrees and continue to bake until the cheesecake reads about 150 degrees on an instant-read thermometer inserted in the center, about 1 1/2 hours. Transfer the cake to a wire rack and cool until barely warm, 2 1/2 to 3 hours. Run a paring knife between the cake and the springform pan sides. Wrap tightly in plastic wrap and refrigerate until cold, at least 3 hours.

To unmold the cheesecake, removed the sides of the pan. Slide a thin metal spatula between the crust and the bottom of the pan to loosen, then slide the cake onto a serving plate. Let the cheesecake stand at room temperature about 30 minutes, then cut into wedges and serve. (Use a long, thin, sharp knife that has been run under hot water and then dried for slicing. Wipe the blade clean and rewarm between slices.)

Peanut Butter Pie

For the chocolate cookie crust:

30 chocolate wafer cookies (about 6 ounces)
1 tablespoon sugar
6 tablespoons unsalted butter, melted

For the peanut butter filling with chocolate bottom:

½ cup (3 ounces) semisweet chocolate chips
½ teaspoon light corn syrup
8 ounces cream cheese, at room temperature
1 cup creamy peanut butter
2 tablespoons pure vanilla extract
¾ cup firmly packed dark brown sugar
1 ½ cups heavy cream

For the easy hot fudge sauce:

6 ounces milk chocolate, finely chopped
6 ounces dark chocolate, finely chopped
1 cup heavy cream
¼ cup light corn syrup

Make the chocolate cookie crust:

In a food processor, grind the cookies to a very fine powder. You should have about 1 ½ cups. Put the crumbs in a bowl and stir in the sugar.

Pour the butter over the crumb mixture and mix until well combined. The mixture will feel wet. Turn the crumb mixture out into a 9-inch pie plate and press it into the bottom and up the sides. You can use the back of a large spoon to even out the crust. Put the crust in the refrigerator while you make the filling.

Make the peanut butter filling with chocolate bottom:

Melt the chocolate chips in a microwave oven or in a double broiler. Add the corn syrup and stir to combine. Use a spatula to spread the chocolate in a thin layer on the bottom of the chilled pie crust. Put the crust back in the refrigerator while you make the peanut butter filling.

Put the cream cheese, peanut butter, vanilla, and brown sugar in the bowl of an electric mixer fitted with the paddle attachment. Beat on medium speed until well combined and completely smooth. Set aside.

In a clean bowl, use the mixer fitted with the whisk attachment to whip the cream until soft peaks form. Remove the bowl from the mixer and, with a rubber spatula, gently fold the whipped cream into the peanut butter mixture until the mixture is uniform in color.

Pour the mixture into the prepared crust and freeze for at least 4 hours. Once the pie is frozen, you can cover it with aluminum foil and freeze for up to 3 days.

Make the easy hot fudge sauce:

Place both chocolates in a medium heatproof bowl and set aside.

In a small saucepan, bring the cream to a simmer over medium heat. Add the corn syrup and stir to combine. Remove from the heat and pour over the chocolates. Let the mixture sit for 2 minutes. Starting in the center of the bowl and working your way out to the edges, whisk the chocolate mixture in a circle until completely smooth. The hot fudge sauce, cooled to room temperature and covered tightly, will keep for 3 days in the refrigerator. Rewarm the sauce in a microwave oven on medium heat for 30 seconds, stir, and repeat until the sauce is warm; or reheat it in a small saucepan over low heat.

Place a frozen piece of pie on a large serving plate and spoon 3 heaping tablespoons of the warm sauce directly over the top of the pie.

Barb's Pumpkin Cake

2 cups sugar
1 cup vegetable oil
4 large eggs
2 cups all purpose flour
2 tsp baking soda
2 tsp ground cinnamon
½ tsp ground ginger
1 tsp baking powder
½ tsp salt
2 cups pumpkin puree


Combine sugar, vegetable oil, and eggs in a large mixing bowl; mix well. Sift dry ingredients into a separate bowl; stir into oil mixture, beating well. Stir in pumpkin puree. Pour batter into greased and floured 13X9 pan. Bake at 350 degrees for 35- 40 minutes.
Frost with whipped cream cheese icing and sprinkle with chopped walnuts

Hot Chocolate Fudge Cakes

3/4 c flour
2/3 c unsweetened cocoa
5 t instant espresso powder
1 1/2 t baking powder
1/4 t salt
1/4 c unsalted butter, softened
2/3 c granulated sugar
2/3 c packed brown sugar
1 c egg substitute
1 1/2 t vanilla extract
1 (2.6 ounce) bar dark (71% cocoa) chocolate, finely chopped
2 T powdered sugar

Lightly spoon flour into dry measuring cups; level with a knife. Sift together flour, cocoa, espresso powder, baking powder, and salt.

Place butter in a large bowl; beat with a mixer at medium speed 1 minute. Add granulate and brown sugars, beating until well blended (about 5 minutes). Add egg substitute and vanilla, beating until well blended. Fold flour mixture into sugar mixture; fold in chocolate. Divide batter evenly among 10 (4-ounce) ramekins; arrange ramekins on a jelly-roll pan. Cover and refrigerate 4 hours or up to 2 days.

Preheat oven to 350.

Let ramekins stand at room temperature 10 minutes. Uncover and bake at 350 for 21 minutes or until cakes are puffy and slightly crusty on top. Sprinkle evenly with powdered sugar; serve immediately. Yield: 10 servings

Calories 260
Fat 8.2 g

Blackberry Tart with Honey Mascarpone Filling

A long overdue credit needs to be added to this posting. I got this recipe from Annie's Eats at
http://annies-eats.com/2009/05/02/blackberry-tart-with-honey-mascarpone-filling/
Annie lives in my hometown of Indianapolis and is self taught in cooking and food photography. Tha's my next goal to work on photography. She posted this recipe May 2, 2009 and I made it last summer. It was fantastic. Thanks Annie! (Update June 14, 2010)

For the crust:
1 egg yolk
2 tbsp. very cold water
1 tsp. vanilla extract
1 1/4 cups all-purpose flour
1/3 cup sugar
1/4 tsp. salt
8 tbsp. cold unsalted butter, cut into 1/4-inch cubes

For the filling:
2/3 cup mascarpone cheese
1/2 cup sour cream
1/3 cup honey
1/2 tsp. vanilla extract
Pinch ground nutmeg

For the topping:
Fresh blackberries (I used about 12 oz.)

Directions:
To make the crust, in a small bowl stir together the egg yolk, water and vanilla; set aside. Combine the flour, sugar and salt in the bowl of a stand mixer fitted with the paddle attachment. Add the butter and beat on medium-low speed until the mixture resembles coarse cornmeal, with butter pieces no larger than small peas. Add the egg mixture and beat on low speed just until the dough comes together. Wrap in plastic wrap and refrigerate until well chilled, about 30 minutes.

Preheat the oven to 425 degrees F. When you are ready to roll out the dough, unwrap it and place it on a lightly floured work surface. Roll out with a floured rolling pin, lifting and turning the dough occasionally to prevent it from sticking to the work surface. Roll it out evenly until it is large enough to line a 12-inch tart pan and is about 1/8-inch thick. Carefully transfer the dough to the tart pan, pressing it into the sides, and trim to remove the excess.

Cover the dough with foil or parchment paper and fill with baking beads. Bake for 5 minutes. Reduce the oven temperature to 350 degrees F. Remove the foil and baking beads and using a fork, gently poke holes in the bottom and sides of the crust. Bake until the crust is golden, 15-20 minutes more. Transfer to a wire rack and let cool completely.

To make the filling, combine the mascarpone, sour cream, and honey in the clean bowl of a stand mixer fitted with the paddle attachment. Beat until smooth. Mix in the vanilla extract and nutmeg.

Spread the filling into the cooled tart shell and smooth the top with a spatula. Top with fresh blackberries. Transfer to a serving platter. Store in the refrigerator.

Kahlua Espresso Ice Cream

2 cups heavy cream
1 3/4 cups whole milk
3/4 cup sugar
1/4 cup Kahlua
3 tablespoons instant espresso powder
1 tablespoon cocoa powder
6 large egg yolks
1 1/2 t vanilla

Directions
In a medium saucepan, combine the cream, milk, sugar, Kahlua, espresso powder and cocoa powder.

Bring to a gentle boil over medium heat. Remove from the heat.

In a medium bowl, beat the egg yolks until thickened.

Whisk 1 cup of the hot cream into the egg yolks.

Gradually add the egg mixture in a slow, steady stream, to the hot cream.

Cook over medium-low heat, stirring constantly, until the mixture thickens enough to coat the back of a spoon, about 5 minutes.

Remove from the heat, ad the vanilla and strain through a fine mesh strainer into a clean container.

Cover with plastic wrap, pressing down against the surface to keep a skin from forming.

Refrigerate until well chilled, at least 2 hours.

Remove from the refrigerator and pour into the bowl of an ice cream machine. Freeze according to the manufacturer's instructions. Transfer to an airtight container and freeze overnightt, until very firm.