Warm Butter Cakes

13012813_1145156645515223_4453804441657278999_n

Butter the inside of 10 1/2 cup ramekins and set aside. Preheat oven to 325 degrees. Line 1 baking sheet with parchment paper and set prepared ramekins on top.

Cake~

1 cup unsalted butter, softened

1-1/3 cups sugar

2 whole eggs

2 egg yolks

2 tsp vanilla

2 tsp Grand marnier

1-1/2 cups flour

1 tsp salt

1/2 tsp baking powder

In bowl of mixer cream butter and sugar for about 1 minute on high speed. Add whole eggs, egg yolks, vanilla and Grand Marnier and mix for another minute or so. In a small bowl combine flour, salt and baking powder. Pour your dry mixture into the mixing bowl and beat all together for about another minute until combined well. Place about 1/4 cup of mixture into your already prepared ramekins, set aside while you make the cream cheese layer.

Cream Cheese Layer~

1 8 ounce block of cream cheese, softened

1/3 cup sugar

1 egg

1 Tbsp flour

1 /2 tsp Grand Marnier

1/2 tsp vanilla

Mix together cream cheese, sugar, egg, flour, grand marnier and vanilla in a medium bowl until smooth. Place 1 Tbsp of cream cheese mixture on top of your batter that is already placed in your ramekins.

Bake at 325 degrees for 45-50 minutes or until your tops have browned, cool in ramekins for about 1 hour and then tip out of ramekins, now if you are ready to serve here comes the fun part the TORCHING!! Remember please please be careful!!­čśë

Torching~

1 cup raw sugar, for dipping tops and torching

1 kitchen torch

Once your cakes are cooled and removed from ramekins dip what used to be the bottom but now is the tops in raw sugar ( after heating each cake in the microwave about 30seconds) in raw sugar and brulee with the kitchen torch

Garnish~

1 basket of berries of your choice (if using strawberries, slice)

1 Tbsp sugar

1 Tbsp orange juice

1 Tbsp grand marnier

In a small bowl slice berries if needed add sugar, orange juice and liquor, cover and let macerate for about 30 minutes.

Whipped Cream

1 cup heavy whipping cream

1/2 tsp vanilla

2 Tbsp sugar

in bowl of mixer with whisk attachment add whipping cream, vanilla and sugar whisk until stiff peaks form.

When ready to serve your butter cakes heat each cake in the microwave about 30 seconds or until warm, dip tops in raw sugar and brulee with kitchen torch, top with whipping cream and berries and ENJOY!!:)

  
I topped ours with a little gelato and fresh raspberries!!:)

 

Chocolate Banana Cream Puffs

13100735_1116788375040164_7027994774888461418_n

Preheat oven to 400 degrees. Line a cookie sheet with parchment.

1/2 cup butter

1/2 cup milk

1/2 cup water

1 tsp vanilla

1 cup flour

4 eggs

In a sauce pan bring the butter, milk, water and vanilla to a boil. Add flour stirring constantly with a wooden spoon until dough leaves side of pan and forms a ball. Remove from heat and let cool.

Beat in eggs one at a time until pastry dough is smooth. Transfer batter into piping bag fitted with large open star tip.  Cover baking sheet with parchment paper and then pipe pastry dough into 1-1/2 inch circles. You should get about 14 cream puffs.

Bake at 400 degrees for 25-30 minutes. Remove from oven and gently piece a tiny hole into the bottom of each cream puff to remove the steam and then let cool completely.

Filling

1 banana sliced (to keep banana’s from turning brown gently dip the slices in lemon-lime soda)

2 cups heavy whipping cream

1/3 cup milk

1 (3.4 ounce) instant banana cream pudding

slice and dip banana and set aside. In bowl of stand mixer with whisk attachment place heavy cream, milk and instant pudding, whisk until stiff and pipeable. Should be the consistency of well whisked whipped cream.

Slice cream puff shells in half, pipe with filling and then place a few slices of banana’s on each cream puff and place tops back on. Now you are ready to drizzle some chocolate.

Ganache

2 ounces semi-sweet chocolate chips

1/4 cup heavy whipping cream

1/2 Tbsp butter

Place chocolate in a heat save bowl, in a small sauce pan add cream and butter and bring to a boil, pour over chocolate and gently stir until it becomes a smooth chocolate, let cool to room temperature. Once cooled using the tines of a fork drizzle chocolate over the tops of the cream puffs. ENJOY!!:) Keep in fridge till ready to serve or to store.

 

Almost Sara Lee Pound Cake

12799180_1097508566968145_9118834366423052401_n

Preheat the oven to 325 degrees. Lightly grease and flour one loaf pan.

1/2 cup unsalted butter, room temperature

3/4 cup sugar

3 eggs, room temperature

1 cup cake flour

2 Tbsp dry powdered milk

1/4 tsp baking powder

1 Tbsp light corn syrup

1 Tbsp lemon juice

1/4 tsp salt

1 tsp vanilla

 

In bowl of mixer cream butter and sugar together until light and fluffy. Add eggs one at a time and beat until combined. Add in flour, powdered milk, baking powder and corn syrup, beat until combined well. Add lemon juice, salt, vanilla and nutmeg, beat making sure everything is blended well.  Pour into already prepared loaf pan and bake at 325 degrees for 40-45 minutes or until toothpick removes clean from center of pound cake.

ENJOY by it self , with a cup of coffee or tea or with fresh berries and whipped cream on top!:)

Chocolate Strawberry Tart

12801609_1080857618633240_8689820059855055570_n

Once again we are back with a fun group post ” Spring has Sprung”. I don’t know about you but I am more than ready for spring and we are hoping these fun recipes will help you to get into the spring spirit.


To get the other ladies wonderful recipes scroll down and click on the highlighted links under their pictures.

CHOCOLATE STRAWBERRY TART

Preheat oven to 350 degrees. Lightly spray 1 removable bottom tart pan with nonstick spray.

Chocolate Silk Filling~

2/3 cups sugar

1/4 cup cornstarch

1/2 tsp salt

4 egg yolks

3 cups whole milk

5 ounces bittersweet chocolate, chopped

2 ounces unsweetened chocolate, chopped

2 Tbsp butter

1 tsp vanilla

In a heavy bottom sauce pot place sugar, cornstarch and salt stir till combined. In a bowl whisk egg yolks and milk. In a slow stream slowly pour egg yolk mixture into sauce pot, whisking together egg mixture and sugar mixture. Over medium heat whisking constantly bring your mixture to a slow bubble, the mixture will begin to thicken (6-8) minutes and then continue to simmer another 2 minutes. Remove from heat whisk in chocolate, butter and vanilla. Continue to whisk until chocolate and butter are melted and combined.  Place chocolate into a glass bowl and cover with plastic wrap, pushing down plastic wrap until it touches the top of your chocolate silk, place in fridge and cool completely about 1-2 hours. While your chocolate is chilling it is a perfect time to get your crust made and cooling.

Crust~

10 Chocolate graham cracker cookie sheets

2 Tbsp sugar

4 Tbsp butter, melted

In a food processor place graham crackers and pulse till you have fine crumbs, add sugar and melted butter and pulse a couple times until combined. Pour into prepared tart pan and push crumbs up the sides of the pan and onto the bottom. Bake at 350 degrees for 10 minutes, let cool completely. Once both crust and chocolate silk are cooled, with a rubber spatula fill your cookie crust with chocolate silk and place in the fridge while you make the strawberry topping.

Strawberry Topping~

1 cup water

1 cup sugar

1/8 cup plus 1 Tbsp cornstarch

1 (3oz) package strawberry jello

24 ounces fresh strawberries, sliced

In a pot place water, sugar and cornstarch, bring to a boil while stirring constantly. Continue to stir until mixture becomes thick. Add in jello and stir until jello is dissolved and combined. Remove from heat, place in a bowl and let cool to room temperature. Fold strawberries in to cooled mixture and then place on top of chocolate silk layer and place back in fridge to chill overnight.

When ready to serve “pop”out of tart pan and slice!! ENJOY!!:)

 

Irish Coffee Macarons from The Rowdy Baker

Mile High Lemon Meringue Pie from Tampa Cake Girl

Easy Peanut Butter Cup Pie from Cooking from a SAHM

Cheesy Garlic Biscuit Bombs

  
Preheat oven to 400 degrees, lightly spray one pie pan with nonstick spray

2 can (7.5 ounce)refrigerator biscuits

20 cubes mozzarella cheese

4 Tbsp butter, melted

1/4 tsp garlic powder

1/2 tsp  Grated Parmesan cheese

1/4 tsp Italian seasoning

Remove biscuits from can and wrap each biscuit around 1 cube of cheese, place in prepared pie dish “seam” down. Bake at 400 degrees 10-12minutes or until  tops just begin to get golden brown. While baking melt butter. Stir garlic powder, Parmesan cheese and Italian seasoning into butter. Once your biscuits are golden brown remove from oven and pour or brush butter mixture over your biscuits, bake for 2 minutes more till tops are golden brown. ENJOY!!:)

Adapted from lovebakesgoodcakes.com

    Blueberry Swirl Cheesecake

    12745473_1095818683782353_2316570654089165558_n (1)

    Preheat oven to 325 degrees. Line one baking sheet with foil and line one 9 inch spring form with parchment paper and spray lightly with nonstick spray, set aside.

    First you are going to want to make your blueberry swirl and topping so it can cool while you make the cheesecake crust and batter

    Blueberry Swirl and topping

    2 tsp cornstarch

    1 tsp lemon juice

    1 Tbsp warm water

    2 cups frozen(defrosted) or fresh blueberries

    2 Tbsp sugar

    In a small bowl stir cornstarch, lemon juice and warm water until you have a paste, set aside. In a pot add blueberries and sugar, over medium heat, warm blueberries and sugar until the blueberries begin to release there juices,stirring constantly should take about 3-5 minutes. Stir in your cornstarch paste continuing to stir for another 2-3 minutes. Remove from heat and strain juice into a bowl and separating  the cooked berries. The juice will now become your swirl and the berries will become you topping (if you have any juice left after swirling, just stir it back in with your berries and set berries in fridge overnight to use as your topping) Let juice (swirl) cool while you make the cheesecake batter.

     

    Crust~

    2 cups graham cracker crumbs

    2 Tbsp sugar

    1/2 cup butter,melted

    In a medium bowl toss graham cracker crumbs and sugar together, add melted butter and stir until all crumbs are moistened. With the back of a spoon press crumb mixture about 1/4 of an inch up sides of already prepared spring form pan and then press the rest into the bottom of the pan. Place crust in the freezer while you prepare the batter.

     

    Cheesecake Batter~

    32 ounces cream cheese, room temperature

    1-1/3 cups sugar

    2 Tbsp cornstarch

    2 Tbsp vanilla

    3 eggs, room temperature

    1 cup sour cream

    In the bowl of mixer whip cream cheese until fluffy. Add sugar, cornstarch and vanilla and continue to beat until combined well, turn mixer all the way down to lowest speed and add eggs one at a time mixing just until combined. With a rubber spatula stir in sour cream. Pour batter into your already prepared crust, now you are ready to Swirl!!

    Using a teaspoon drop teaspoons of your blueberry juice on to the top of your cheesecake batter, once you have your blueberry juice on top of the batter use a butter knife or wooden skewer to swirl the blueberry juice into the top of the cheesecake. Once your cheesecake is swirled place on top of already prepared baking sheet and bake at 325 degrees for 75-80 minutes or until cheesecake is just slightly jigglie in the center. Remove from oven and let cool for 15 minutes. After 15 minutes rum knife around edge of cheesecake and then continue to cool for another 45 minutes.

    12744662_1095675663796655_79979766421896353_n

    After your cheesecake has cooled on the counter for 45 minutes, place in fridge and let set overnight.

    When you are ready to serve…remove cheesecake from spring form pan and place on a cake board, and top with your already prepared the day before blueberries. Keep refrigerated until ready to serve and ENJOY!!

     

     

    Dutch Apple Pie

     Preheat oven to 400 degrees

    For the Crust~

    1 cup flour

    1/2 tsp salt

    1/3 cup shortening

    2 to 3 Tbsp really cold water

    In a medium bowl mix flour and salt. With a pastry cutter, cut in shortening until you get small pea size crumbs, sprinkle with water 1 Tbsp at a time, tossing with a fork until flour is moistened adding more water as necessary. Gather into a ball and then shape into a flattened round on a lightly floured surface, then wrap in plastic wrap and place in fridge for 45 minutes. After your crust has been refrigerated for 45 minutes using a floured rolling pin roll out your crust into a circle larger than your 9 inch pie plate. Place crust into pie plate and flute edges if desired.

    Filling~

    8 cups sliced apples (I used four cups granny smith and 4 cups red envy)

    1/2 cup sugar

    1/4 cup flour

    1/2 tsp cinnamon

    1 Tbsp lemon juice

    Peel, core and slice thin apples and place in a large bowl, add sugar, flour, cinnamon and lemon juice, toss to coat. Place apple mixture into your already prepared pie crust.

    Topping~

    1/2 cup butter, softened

    1 cup flour

    2/3 cups packed brown sugar

    1 Tbsp sugar

    1/4 tsp cinnamon

    In medium bowl use your pastry cutter to cut butter, flour, brown sugar, sugar and cinnamon together until crumbs form. Place on top of your apples, pressing lighlty

    Bake pie at 400 degrees for 45-55 minutes or until pie crust and topping are deep golden brown.

    Serve warm and top with a scoop of French Vanilla Ice Cream. ENJOY!!:)