TURTLE CHEESECAKE

TURTLE CHEESECAKE
http://recipesnobs.com/2011/11/28/layered-turtle-cheesecake/
We had a party to celebrate Lisa's b-day (2014).  I asked what kind of cake she wanted and this was her request.  Jason had just made one - he sent me the recipe he made which I would like to try someday.  But when I saw this one I really wanted to try it.  I liked the layer idea and wanted to try the crusts.  It was very yummy!  I made it the day before.  Next time I might try doubling the ganache recipe or maybe not.  Scott said it was good how it was but I just love ganache and it wasn't that thick but it was a pretty sweet cheesecake. I did top with extra caramel and pecans.

I know I say this a lot, but this cheesecake is a 10!! Love all the textures and layers. The perfect combination of cheesecake, pecans, caramel, and chocolate. Actually, I wish I had some leftovers to refresh my memory (or to give myself another excuse to have another piece :). Seriously, this is just flat out amazing! Enjoy!!

Layered Turtle Cheesecake
     1 cup all-purpose flour
     1/3 cup packed brown sugar
     1/4 cup finely chopped pecans
     6 tablespoons cold butter, chopped

Filling
     4 packages (8 ounces each) cream cheese, softened
     1 cup sugar
     1/3 cup packed brown sugar
     1/4 cup plus 1 teaspoon all-purpase flour, divided
     2 tablespoons heavy whipping cream
     1 1/2 teaspoons vanilla extract
     4 eggs, lightly beaten
     1/2 cup milk chocolate chips, melted and cooled
     1/4 cup caramel ice cream topping
     1/3 cup chopped pecans

Ganache
     1/2 cup milk chocolate chips (I did semi-sweet)
     1/4 cup heavy whipping cream
     2 tablespoons chopped pecans

Optional Garnish
     Pecan halves
     Additional caramel ice cream topping

DANISH AEBLESKIEVERS

DANISH AEBLESKIVERS
Judi (Grandma Nelson) got this recipe from someone at the Scandinavian Festival when she bought the aebleskiver pan for us.  It is a really good recipe.  We hadn't made them for a really long time.  We made them and the kids loved them.  Our favorite was with butter and strawberry jam.  Makes about 42 large.

4 eggs, separated
---
2 T sugar
1/2 tsp salt
2 c buttermilk
---
2 c flour
1 tsp baking soda
1 tsp baking powder
1/4 tsp cardamom
---
shortening or butter
applesauce

Beat egg yolks.  Add sugar, salt and milk.  Then flour soda, baking powder and cardamom.  Last fol in stiffly beaten egg whites.  Place a small amount of fat in each depression (I used shortening) of Aebleskiver pan and fill 2/3 full of dough (big scoop works well). Place a small teaspoonful of applesauce (optional) on top of dough, then barely cover applesauce with a few drops of dough.  Cook until bubbly.  Turn carefully with darning needle and finish baking on other side.  Serve with butter, maple syrup, jam or brown sugar. 

VALENTINE'S DAY 2014

Made this for Valentine's Day 2014.  The kids liked it.  Had a hard time making it look as good as the picture.  Next time I would let the milk mixture cool a little before adding.  I used 2 strawberry & 2 cherry jello.  Tasted really good.  Made day before.  Would make again.  We also had heart shaped pizza from Papa Murphy's, stuffed strawberries, beets and Chocolate Mousse Crunch Cake for dessert. For breakfast we had Red Velvet Pancakes with cream cheese topping (used left over topping for stuffed strawberries).  Scott and I made a whole bunch of hearts and had them hanging from the ceiling.  The kids really liked it.  Had letter on some of the heart spelling out their present (Frozen movie - will ship when available 3/18/14).

RED VELVET PANCAKES WITH CREAM CHEESE TOPPING

http://www.bettycrocker.com/recipes/red-velvet-pancakes-with-cream-cheese-topping/7e08e0aa-1a71-40f7-83fe-420aa03067b5

Ingredients

Cream Cheese Topping

4

oz (half of 8-oz package) cream cheese, softened

1/4

cup butter, softened

3

tablespoons milk

2

cups powdered sugar

Pancakes

2

cups Original Bisquick® mix

1

tablespoon granulated sugar

1

tablespoon unsweetened baking cocoa

1

cup milk

1

to 1 1/2 teaspoons red paste food color*

2

eggs

Powdered sugar, if desired

Directions

• 1In medium bowl, beat cream cheese, butter and 3 tablespoons milk with electric mixer on low speed until smooth. Gradually beat in 2 cups powdered sugar, 1 cup at a time, on low speed until topping is smooth. Cover; set aside.
• 2In large bowl, stir all pancake ingredients except powdered sugar with wire whisk until well blended. Heat griddle or skillet over medium-high heat (375°F). (To test griddle, sprinkle with a few drops of water. If bubbles jump around, heat is just right.) Brush with vegetable oil if necessary or spray with cooking spray before heating.
• 3For each pancake, pour slightly less than 1/4 cup batter onto hot griddle. Cook 2 to 3 minutes or until bubbles form on top and edges are dry. Turn; cook other side until golden brown.
• 4Spoon cream cheese topping into resealable food-storage plastic bag; seal bag. Cut off tiny corner of bag; squeeze bag to drizzle topping over pancakes. Sprinkle with powdered sugar.

JELLO WITH HEART

Find recipe in blog folder.  Will help if seeing picture.  Couldn't find on-line.

Coat a 9x13 with cooking spray.  Make 4 small boxes of jello according to box.  Let set.  Use a mini heart cutter and cut out hearts.  Wash pan to reuse.  Spray again and arrange hearts, spacing evenly.  Sprinkle 2 envelopes of unflavored gelatin over 1/2 cup cold water.  Let sit for 1 minute, when stir in 1 1/2 cups boiling water and 1 can (14 oz) sweetened condensed milk (next time let it cool).  Pour into pan but not over hearts.  You might not use the whole mixture.  Put back into fridge until firm.  Or I think next time I might put 9x13 in fridge and then pour milk mixture so I don't have to move pan after poured in mixture.

Chocolate Mousse Crunch Cake

http://www.ourbestbites.com/2010/03/chocolate-mousse-crunch-cake/

Recipe by Our Best Bites

Ingredients:

1 package Duncan Hines Devil’s Food Cake

1 recipe (give or take a little) Chocolate Ganache

Crushed Heath bars or a bag of chocolate-covered Heath bits

1 tsp. unflavored gelatin

1 Tbsp. cold water

2 Tbsp. boiling water (just heat it in a small bowl in your microwave)

1/2 c. sugar

1/4 c. unsweetened cocoa powder

1 c. whipping cream

1 tsp. vanilla

Instructions:

Bake cake according to cake mix instructions in 2 8″ round pans. Allow to cool and set aside. This can be done several days in advance; just freeze the cakes when you’re done.

In a small bowl, combine gelatin and cold water and allow to stand for about 1 minute. While gelatin is softening, bring 2 Tbsp. water to a boil in the microwave. Whisk into the softened gelatin and allow to cool slightly.

In a medium mixing bowl, combine sugar, cocoa powder, whipping cream, and vanilla. Beat with an electric mixer until medium-stiff peaks form. Mix in gelatin mixture and refrigerate for 30 minutes.

Prepare ganache (if you haven’t already) according to directions.

With a serrated knife, carefully slice the dome-iest part of each cake layer off so the layers are level. Place one layer on the serving plate and spread about 1/2 of the chocolate mousse over the cake. Sprinkle with Heath bits.

Place second layer on top of Heath bits.

Spoon ganache over the top layer, allowing it to drip down the sides.  Sprinkle with additional Heath bits and refrigerate until ready to serve.

TACO SALAD

TACO SALAD
Probably kinda silly to post a recipe for this, but made it tonight and my family loved it!  Decided to add to blog so I remember to make it more.  Would be a great summer meal.  The recipe calls for fritos.  Instead of adding chips to salad I had a bag of Fritos and Doritos and let each person decide.  I also didn't add the dressing because some wanted Ranch instead.  I added black beans.  I think corn would be good too.  I had turkey on hand so that is what I used.  Didn't use a whole packet of taco.  Tasted great!

http://www.thirtyhandmadedays.com/2014/01/moms-taco-salad/?utm_source=feedburner&utm_medium=feed&utm_campaign=Feed%3A+30handmadedays+%2830days%29

Mom's Taco Salad

Ingredients

• approx 8 c. of romaine or iceberg lettuce, chopped
• 1 lb ground beef or turkey, browned
• package of taco seasoning or less
• 2 tomatoes, chopped
• 1 1/2 c shredded cheese (more if you want it extra cheesy)
• 2 cups of Fritos, Dritos, tortilla chips
• 1 small can sliced olives (optional)
• 1 small bottle Catalina Dressing
• can of beans, optional

Instructions

• In a skillet, brown beef or turkey and drain. Set aside and cool while preparing the other ingredients.
• In a large bowl, combine lettuce, grated cheese, and olives.
• Prior to serving, add cooked ground beef /turkey and corn chips.
• Combine with other ingredients.
• Drizzle salad dressing over salad mix and toss salad until the desired amount of dressing is used.

Notes

Optional add ins - avocado, sour cream, corn, black beans

CHOCOLATE CHIP COCONUT COOKIES

CHEWY OATMEAL CHOCOLATE CHIP COCONUT COOKIE 

 {My Favorite Cookie}

I agree with this statement.  So, so yummy!

http://www.melskitchencafe.com/2009/04/my-favorite-cookie.html

My Favorite Cookie

INGREDIENTS

• 1 cup oatmeal (not quick)
• 2 1/4 cup flour
• 1 teaspoon baking soda
• 1 teaspoon salt
• ---
• 1 cup butter, room temperature
• 1 1/4 cup light brown sugar
• 1/2 cup dark brown sugar (per food network 1/4# white sugar & .75 ounce of molasses -mix in food processor for 30 seconds)
• 2 large eggs
• 1 tablespoons vanilla
• 1 cup coconut
• 12 oz. semisweet chocolate chips

DIRECTIONS

1. Preheat oven to 350 degrees. Put the top 4 ingredients into a food processor or blender and blend about 30 seconds until coarse. Set aside. In a large bowl, beat the butter for 30 seconds until light in color. Add the sugar, eggs, and vanilla. Next, add the dry ingredients then add the coconut and chocolate chips.
2. Shape cookie dough into balls and place on cookie sheet. Bake for 12-13 minutes. Let the cookies cool slightly before removing them from the pan to a wire rack. Makes about 2 dozen cookies.

WHOLE WHEAT COCONUT OIL CHOCOLATE CHIP OATMEAL COOKIES

We really liked these.  Made them Mother's Day 2014.
UPDATE: I made these one day and totally messed up.  I added whole wheat flour and white flour (so it was double the flour).  Couldn't figure out why they were so crumbly.  Figured out my mistake so then I doubled the batch.  It didn't really work.  Basically it turned into granola.  The cookies would never stick together.  But Scott loved it like that.  He ate it like granola.  I had also added peanut M&M's which made it really good.

http://www.melskitchencafe.com/whole-wheat-coconut-oil-chocolate-chip-oatmeal-cookies/

Yield: Makes about 3 dozen cookies

I haven't made these cookies with refined coconut oil but it should work also. The best way to describe the texture of the coconut oil should be sludgy. You don't want it completely melted but it shouldn't be completely solid. I usually scoop the coconut oil into a microwaveable liquid measuring cup or bowl and microwave for a couple of seconds (but usually my kitchen is warm enough that the coconut oil is the right consistency right out of the container).

Also, if using freshly ground whole wheat flour that is slightly warm from being ground, either let the flour come to room temperature or else chill the cookie dough for an hour or so, otherwise the cookies will spread while baking. I haven't made these with hard red wheat (only hard white wheat) but I'm sure that would work fine also; the cookies will be slightly darker in color and a bit more heartier tasting.

Finally, for those that are wondering about the oats, the reason I use both quick and old-fashioned is because I like the texture of the old-fashioned oats but using 100% causes the cookies to spread really flat - subbing out part of the old-fashioned with the quick allows the cookies to keep their soft, chewy shape while still giving lots of oat flavor.

UPDATE: After a few commenters indicated their cookies weren't spreading well, I ran into the kitchen to remake the recipe and weighed the flour this time in order to get the perfect amount. I've adjusted the flour amount from 2 3/4 cups in the original recipe to 2 1/2 cups (or 11.5 ounces). It really depends on how you measure the flour and if you are using freshly ground wheat flour or storebought (which tends to be slightly more compressed). Make sure to fluff the flour and measure lightly (as opposed to measuring out super compressed flour or shaking the cup to level). Thanks to those of you who made the recipe so quickly and reported back! If your cookies are still spreading using 2 1/2 cups flour, you may be overflouring and measuring too much flour in your cup.

1 cup lightly packed brown sugar

1 cup granulated sugar

1 cup extra-virgin coconut oil, soft but not melted (see note)

3 large eggs

1 teaspoon vanilla

2 1/2 cups (11.5 ounces) white whole wheat flour (see note)

1 1/4 teaspoon baking soda

1 teaspoon salt

1 1/4 cups quick oatmeal

1 1/4 cups old-fashioned oatmeal

12 ounces chocolate chips

Directions

Preheat the oven to 350 degrees F.

In a large bowl, cream together the brown sugar, granulated sugar and coconut oil until light in color, 1-2 minutes. Add the eggs and vanilla and whip the mixture for 2-3 minutes. Stir in the flour, baking soda, salt, and oatmeal until barely combined - there should be a lot of streaks of dry ingredients remaining. Add the chocolate chips and mix until combined.

Scoop and roll the cookie dough into 1-inch (or so) balls and place 1-2 inches apart on a lined (with parchment or a silpat liner) or greased baking sheet.

Bake for 11-13 minutes until the edges are lightly golden and set but the middles are still soft.

Let the cookies sit for 2-3 minutes on the baking sheets after removing them from the oven before using a spatula to place them on a cooling rack to cool completely.

PERFECT M&M COOKIES

PERFECT M&M COOKIES

We really liked these.  Would be fun to try regular size M&M's next time.  Added about 3T of milk.  The dough seemed dry.
http://picky-palate.com/2013/04/03/how-to-make-perfect-m-and-m-cookies/

How To Make Perfect M and M Cookies by Picky Palate www.picky-palate.comIngredients

1 stick/1/2 cup unsalted butter, softened
1/2 cup granulated sugar
1/2 cup packed light brown sugar
1 large egg
1/2 teaspoon pure vanilla extract
1-1/2 cups all purpose Gold Medal Flour
3 tablespoons Instant vanilla pudding mix
1/2 teaspoon baking soda
1/2 teaspoon kosher salt
3/4 cup mini chocolate chips
1 or 1-1/2 cups Mini M and M’s

Directions
Preheat oven to 350 degrees F. and line a large baking sheet with a silpat liner or parchment paper.

In a large mixing bowl cream your butter and sugars until well combined. Add your egg and vanilla mixing to combine. Add your flour, pudding mix, baking soda and salt, stirring to combine. Add chips and m and m’s stirring to combine.

With a medium cookie scoop, place dough 1 inch apart from each other. Bake for 10-12 minutes until cooked through. Let cool on cookie sheet for 10 minutes before transferring to cooling rack. Enjoy!

Makes 2 dozen cookies

SUGAR COOKIE BARS

SUGAR COOKIE BARS
http://www.highheelsandgrills.com/2012/08/sugar-cookie-bars.html
These are so yummy!  Took them when we went to the Yurts with the Gray & Bradford family December 2013 (took Conga squares too).  Everyone liked them.  Tasted just as good days later.

Ingredients:

Cookies: 

• 2-1/2 cups bread flour (or all-purpose flour is fine)
• 1/2 tsp. baking powder
• 1/2 tsp. salt
• 1/2 cup butter, softened
• 1 cup granulated sugar
• 1 egg
• 1-1/2 Tbsp. sour cream
• 1 tsp. vanilla extract

Frosting:

• 1/2 cup butter, softened
• 4 cups powdered sugar
• 1/4 cup half and half
• 1 tsp. vanilla
• Pinch of salt
• Several drops of food coloring (optional)

Directions:

1. COOKIES: Preheat oven to 375 degrees Fahrenheit and grease a 9x13 inch baking dish.
2. In a medium bowl, combine flour, baking powder, and salt. Set aside.
3. In a large bowl, cream together butter and sugar until light and fluffy, about 3 minutes. (The longer you beat it, the fluffier your cookies will be.)
4. Add egg and combine well.
5. Add sour cream and vanilla and mix until completely blended.
6. Slowly add the flour mixture and stir until well combined.
7. Gently press the batter into the greased baking dish and spread out with hands. (If you butter your hands, this will help with the stickiness.)
8. Bake 17-20 minutes, or until edges become lightly golden.
9. Set aside to cool completely.
10. FROSTING: In a medium bowl, cream together butter, powdered sugar, and half and half until light and fluffy.
11. Stir in vanilla and salt, combine well.
12. Add food coloring until desired color.
13. Frost your cooled cookie bars evenly.
14. Cut into squares and serve.