Wednesday, March 30, 2011

Fudge Lover's Cream Cheese Cake



This is one great cake that starts off using a cake mix. I am not above using a cake mix and love these types of recipes! This is a cake that my husband made one weekend and it was delicious! He just sprinkled some powdered sugar on top of a basic chocolate frosting. A quick and easy cake. You can also use a whipped cream topping. We had a piece like that also and it was just so good! The cake doesn't even need a frosting at all. It's rich and moist. Hope you enjoy it if you try it.

I am so ready for spring. We are having another bout of cold weather for the next few days with a cold, bleak rain....ugh! Enough already....I want sunshine and warm days. I want to break out my capri pants!!! I'm sure I'm not the only one but does anyone else out there feel that this winter has just dragged on enough already?????


Cake

1 box Betty Crocker Super Moist yellow or devil's food cake mix

1 box (4 serving size) chocolate instant pudding and pie filling mix

3/4 cup vegetable oil

1 teaspoon vanilla

4 eggs


Filling

1 package (8 oz) cream cheese, softened

1/2 cup sugar

1 egg

1/2 cup semisweet chocolate chips

1/2 cup chopped nuts, if desired


Heat oven to 350 degrees F. Spray bottom only of 13x9 inch pan with baking spray with flour.

In large bowl, beat cake ingredients with electric mixer on low speed 30 seconds. Beat on medium speed 2 minutes. Pour into pan.

In large bowl, beat cream cheese, sugar and 1 egg on medium speed until smooth and creamy. Stir in chocolate chips. Spoon filling by tablespoons evenly over top of batter. Using table knife, swirl filling through batter. Sprinkle with nuts (if using nuts).

Bake 40 to 45 minutes or until toothpick inserted in center comes out clean. Cool completely, about 1 hour. Spread with frosting or powdered sugar. Store covered in refrigerator.

Thursday, March 24, 2011

Brown Butter Blueberry Muffins


I found this recipe in the March issue of Woman's Day. They were very good. Moist and not overly sweet with just a hint of the brown butter also. I would makes these again especially in the summer when fresh blueberries are in season here. I used fresh blueberries in these muffins also. I rarely use frozen ones. No reason that I don't use them but I just prefer fresh whenever possible. I have definitely been in a blogging slump recently. I came across another food blog last night and that blogger also was saying how she just has not been inspired lately and I can certainly relate. I think anyone that has been blogging for several years goes through this every now and again. In the meantime, enjoy these muffins and I am hoping to get "inspired" again soon!!!!

2 cups all purpose flour

2 tsp baking powder

1/2 tsp kosher salt

1/2 cup plus 2 Tbs granulated sugar

1/2 cup (1 stick) unsalted butter

1 cup whole milk

1 large egg, beaten

6 oz fresh blueberries (1 1/2 cups)

Heat oven to 400 degrees F. Line a 12 cup muffin tin with paper liners or coat with cooking spray.

In a large bowl, whisk together the flour, baking powder, salt and 1/2 cup of the sugar; make a well in the center.

Melt the butter in a saucepan over medium heat. Once it melts, swirl the pan until the butter begins to brown and smell nutty, 2 to 3 minutes. Remove from heat.

Pour the butter, milk and egg into the well of flour and stir to combine (a few lumps in the batter are OK - don't overmix); fold in the blueberries. Divide the batter among the muffin cups; sprinkle with the remaining sugar. Bake until a toothpick inserted into the center of a muffin comes out clean, 16 to 20 minutes. Let cool before unmolding.

Tuesday, March 15, 2011

Raspberry Cream Cheese Pie


This is a delicious pie that I ended up making a few weeks back. When I saw this in Woman's World (Feb 28th issue) I knew I just had to make this. I'm not that crazy about using a large amount of cream cheese in a recipe and this only called for 4 oz, which is just enough but not too much. It's a simple pie but delicious and will impress!!!

Crust
1 1/2 cups chocolate wafer crumbs (I used chocolate graham crackers)
2 Tbs sugar
1/3 cup butter, melted
Filling
4 oz cream cheese, softened
1 can sweetened condensed milk
3 Tbs lemon juice
1 tsp vanilla
1 egg, slightly beaten
1 cup fresh raspberries

Chocolate Glaze
1/4 cup semisweet chocolate chips
1/4 cup heavy cream

Crust: Preheat oven to 350 F. Coat 9 inch pie pan with cooking spray. Combine wafer crumbs, sugar and butter. Press mixture on bottom and up side of pan. Bake 10 minutes. Cool 30 minutes before adding filling.

Filling: In medium bowl, beat together cream cheese, condensed milk, lemon juice, vanilla and egg. Layer raspberries in cooled crust. Pour cream cheese mixture over raspberries. Bake 30 minutes.

Glaze: In small pot, place chocolate chips and cream over low heat, stirring constantly until chips are melted. After you remove pie from oven, drizzle glaze over top. Refrigerate for at least 4 hours before serving.

Tuesday, March 8, 2011

Grandma's Lemon Meringue Pie


I made this pie several weeks ago for a coworkers baby shower. It took two tries to get it right but I finally did! The first time I baked it I made the meringue after I added the hot filling to the pie shell....DON'T do that pleeeeeez!!! The meringue will not seal itself onto the filling unless the filling is piping hot. I learned that first hand....But this pie is sooo worth making. Once again, I found this recipe on Allrecipes. Sometimes I wonder why I even buy cookbooks anymore. Do you also get many recipes right off the internet? I find sooo many that way.

I'm going to try to post more often but I seem to always say that lately. Sometimes though, life gets in the way. Know what I mean? Right now life is getting in the way and not in a good way either. But I've learned that all things pass and nothing stays the same forever. But sometimes you are dealt a blow you didn't see coming. And it just hits you in the heart.

Anyhow, this is one good recipe and I hope if you make it you enjoy it!

1 cup white sugar
2 tablespoons all purpose flour
3 tablespoons cornstarch
1/4 teaspoon salt
1 1/2 cups water
2 lemons, juiced and zested
2 tablespoons butter
4 egg yolks, beaten
1 (9 inch) pie crust, baked
4 egg whites
6 tablespoons white sugar

Preheat oven to 350 degrees F.

To Make Lemon Filling: In a medium saucepan, whisk together 1 cup sugar, flour, cornstarch and salt. Stir in water, lemon juice and lemon zest. Cook over medium high heat, stirring frequently, until mixture comes to a boil. Stir in butter. Place egg yolks in a small bowl and gradually whisk in 1/2 cup of hot sugar mixture. Whisk egg yolk mixture back into remaining sugar mixture. Bring to a boil and continue to cook while stirring constantly until thick. Remove from heat. Pour filling into baked pastry shell.

To Make Meringue: In a large glass or metal bowl, whip egg whites until foamy. Add sugar gradually and continue to whip until stiff peaks form. Spread meringue over pie, sealing the edges at the crust.

Bake in preheated oven for 10 minutes, or until meringue is golden brown.