Fresh Rhubarb Coffee Cake

Rhubarb Coffee Cake

     I'm trying out a brand new recipe today. I got it from my mom and she found it in her hometown newspaper. So when I was over at her apartment caring for her I decided to write it down and give it a try. After all I've been looking for some recipes to use the rhubarb that I have in my garden.

   This is the first year that I could use my rhubarb. I had just planted it last summer and I guess the golden rule is to wait a year before picking it. Anyways I finally got to use it. I also had to go to my mom's old house and take a little from her plants before she sells her place.

    I like the rhubarb at my mom's house because it is the thicker stalks. I think it makes better pies than the thinner rhubarb. So I did take one of the plants from her yard and planted it in my garden. Of course I did ask her permission first. I think she liked the idea that I would have one of her plants growing in my garden now that her house will be gone soon. So now I've got a little variety with the rhubarb.

     Anyways I had plenty of rhubarb to make some coffee cake and little something more that I'll share at another time. My family couldn't wait until it was done baking this morning. It did smell good and I too was anticipating eating this coffee cake for breakfast. The wait was worth it. The cake has delicious flavor and was very moist. We all had two pieces. Too yummy!

     The recipe say to serve warm with whipped cream, but I did not have whipped cream available and felt it was not necessary for breakfast. Now if I was serving it as a dessert then I would definitely top it off with some whipped cream.

Fresh Rhubarb Coffee Cake
1 C brown sugar
1/2 C white sugar
2/3 C oil
1 egg
1 C buttermilk or sour milk
2 1/2 C flour
1 t salt
1 t soda
2 C chopped fresh rhubarb
1/2 C chopped nuts ( I used pecans)
1 t vanilla
1/4 C butter, melted
1/3 C sugar

Combine sugars, oil, egg and  milk. In a separate bowl combine flour, soda, and salt; stir into egg mixture. Stir in rhubarb, nuts, and vanilla. Pour batter into a greased 9X13 pan. Drizzle butter over batter; sprinkle with 1/3C sugar. Bake at 325 for 35-40 minutes. Serve warm with whipped cream.

Cherry Cheesecake

  

Cherry Cheesecake

      I've been wanting to make cheesecake all summer and I finally did it. This is a recipe that I've used before, but instead of using blueberry pie filling this time I used cherry pie filling. It turned out just great! I think that with this recipe one could substitute any flavor of pie filling and it would taste wonderful.

     I did cheat a little with using an already made graham cracker crust, but I just wanted something that was quick and easy. So no harm in buying a pre-made crust. Besides I don't think one can go wrong buying the crust already done or if you're ambitious make your own.

     The one thing that I love about this cheesecake recipe is the simplicity of it. Trust me when I say anybody can make this and it will turn out great. You will impress your friends and family with this one. My family liked this so much that it did not last a 24 hour period in my house. It was gone in a flash.

     I guess I'll just have to make another one real soon.

 Cherry Cheesecake
2 pkgs (8oz each) cream cheese, softened
1/2 C sugar
1/4 t vanilla
2 eggs
1 graham cracker crust (9inch)
1 can cherry pie filling

In a mixing bowl, beat softened cream cheese, sugar and vanilla until smooth. Add eggs, beating just until combined. Pour into crust. Drop 1/2 cup of pie filling by heaping teaspoonfuls onto the cream cheese mixture; cut through with a knife to swirl the pie filling.

Place pie on a baking pan and bake at 350 for 35-40 minutes or until center is almost set. Cool on a wire rack. Chill for 2 hours. Top with remaining pie filling. (I am using the remaining cherry filling to make some danishes.)

Chocolate Pudding Dump Cake

     I must confess that I am an addict. A chocolate addict. I will eat or drink just about anything that is chocolate. I really do not turn away anything that has chocolate in it .

     I buy coffee creamer that is chocolate. I keep a stash of small chocolate bars on hand at all times. I buy chewy granola bars either with chocolate chips in it or covered with chocolate. My cereal is chocolate for heavens sake!

     Just about everyone knows of my love of brownies, preferably with chocolate frosting on top. I use to always buy the Little Debbie brownies so I could easily get my fix. Now I keep a box of brownies on hand at all times so I can make a pan when ever I have the urge, or should I say need.

      Yeah, there's nothing like eating something chocolatey when you are bummed or stressed out. For some reason it just makes a girl feel good all over. I never feel guilty either about eating chocolate. It just defeats the purpose.

     I came across this cake on Pinterest called Chocolate Pudding Dump Cake. The picture looked amazing and it looked very quick and easy to make so I decided to give it a try.

Chocolate Pudding Dump Cake

 
     So here I was baking at 9:30 at night this chocolate dump cake. No one but me and the dogs were home and so I thought why not! I was sure that others would appreciate my effort once they tasted it.

     All my ingredients amazingly came from Aldis so this is a really cheap chocolate fix for anyone. I'm going to have some of this tonight with a scoop of ice cream on top drizzled with either caramel sauce or chocolate sauce. All of these are from Aldis too.

     So give this one a try. You'll be glad that you did.

Chocolate Pudding Dump Cake

1 chocolate boxed cake mix
1 small package of chocolate pudding
1 1/2 C milk
1 1/2 C (large handful) Chocolate chips

Directions:
Preheat oven to 350 degrees.
Mix the pudding with the milk using an electric mixer. Add the cake mix and mix with mixer well to combine. The batter will be thick.
Spread batter into a greased 9X13 inch pan. Sprinkle chips on top.
Bake for 30 minutes, or until edges pull away from sides.
Allow to cool slightly before cutting.

    

S'More bites

S'More Bites

After watching the Shark Tank Friday night I was challenged to create a bite size s'more that tasted like a s'more. I was up for the challenge. I know that one can google a ton of recipes for this delightful treat and so I set out to make a bite size s'more.

I just couldn't stand watching my nephew's wife, who has never cooked a day in her life, pitch her line to the sharks about how she created this recipe for her "Smuffins" and how she and her husband have always dreamed of owning a s'more shop. Gag me! Only in LA would this line of crap go over as real.

So after listening to her and watching the sharks slam her idea as ridiculous and telling her it didn't even taste like a s'more I just knew I could make a treat that was good, but of course no way would I ever think of charging $10 for a treat. Obviously people in LA don't cook very much if they are willing to pay an outrageous price for a mini s'more dipped in chocolate.

Now I know that she sells different flavors of smuffins, but one can also find different varieties with the aid of google. I did and it didn't take much time or energy. Maybe next time I'll try peanut butter or dark chocolate. The possibilities are endless.

So try the recipe below and I'm sure this recipe will have you saying "I've gotta have s'more and there is smuffin to it!"

S'More Bites
7 whole graham crackers
1/4 C powdered sugar
6 T butter, melted
4 Hershey Milk Chocolate bars
12 Large marshmallows

1. Preheat oven to 350. Place graham crackers into a large resealable plastic bag. Finely crush into crumbs using a rolling pin. Combine graham crackers crumbs, powdered sugar and butter in a small bowl. Using a small scoop place a scant scoop of crumb mixture in each cup of a mini-muffin pan. Press crumbs to form a shallow cup. Bake 4-5 minutes. Meanwhile, break two of the candy bars into rectangles. Remove pan from oven; place one rectangle into each cup.
2. Cut marshmallows in half crosswise using kitchen shears dipped in cold water. Place one marshmallow half, cut-side down, into each cup. Return to oven 1-2 minutes or until marshmallow is slightly softened. Remove pan from oven and cool on a cooling rack for 15 minutes. Carefully remove cups from pan. Cool completely.
3. Bread remaining candy bars and place in a microwave safe bowl. Microwave on high 1-1 1/2 minutes or until melted and smooth, stirring every 20 seconds. Dip the top of each marshmallow in melted chocolate. Turn top-side up and let stand 40 minutes-1 hour or until set.

Peanut Butter Cupcakes with Chocolate Peanut Butter Frosting

Peanut Butter Cupcakes with Chocolate Peanut Butter Frosting

Today my little girl comes home from her study abroad trip to Thailand. It seems like forever since she's been home and truthfully it's only been three weeks. I know that's not very long for a study abroad trip and I probably shouldn't have missed her like I did, but the fact is I did and I'm glad she's coming home.

Now I know most people would think I'm crazy or my daughter is a mama's baby, but that is far from the truth. For one I'm not crazy. I just love the heck out of my kids. Both of them are super amazing children and I couldn't ask for any better kids.

As far as my daughter being a mama's baby she's far from that. She is Miss Independent! She is a go getter and wants to do anything and everything on her own and on her own terms. Although I'm hoping she missed me too while she was gone I'm sure she enjoyed every minute of her time in Thailand.

I'd like to think that I missed her so much because we have a very good relationship. I don't know how many parents can say that truthfully. It's not the same going to the gym and working out with out her. Even though we go do our own thing when we go to the gym it's nice to have that work out partner to go with. And shopping? Well it's nice to get someone's opinion and she tells it to me straight. I don't want to dress like an old lady nor do I want to dress too young either. With her I get the truth serum.

So in honor of her coming home I came up with this new cupcake. I kind of took a cupcake recipe here and a frosting recipe there and combined the two. The result was delicious! The kind of remind me of Reese Peanut Butter Cups. Since she loves peanut butter and she loves Reese Peanut Butter cups I thought this was appropriate.

The cupcake recipe came from the blog Your Cup of Cake. I took it from her Take 5 cupcake recipe. This girl is amazing with her cupcakes. Go check out her blog. I've put her on my blogroll to make it easy access for all. I've also linked it here for you too.

The frosting recipe I kind of just created by looking at other frosting recipes so it's not down to quite an art yet, but tastes good just the same. I tried to use the same measurements like when I do decorators frosting and it was good just might need a little tweaking as you go.

Peanut Butter Cupcake
1/2 C creamy peanut butter
1/2 C butter, softened
4 eggs
2 t vanilla extract
2/3 C buttermilk
1 box of white cake mix
1/2 C sour cream

1. Preheat oven to 325 degrees and line pans with cupcake liners.
2. Beat peanut butter and butter together, scrape down the sides of the bowl constantly.
3. With your mixer on slow, beat eggs in one at a time until fully incorporated.
4. Add vanilla extract and buttermilk.
5. Add cake mix (sift it before if you need to).
6. Add sour cream and mix until well combined.
7. Fill cupcake liners 3/4 full and bake for 15-20 minutes, or until an inserted knife comes out clean.
8. Let cupcakes cool before frosting.

Chocolate Peanut Butter Frosting
1/2 C butter, softened
1/2 C creamy peanut butter
1/2 C unsweetened cocoa powder
1t vanilla
3-4 T milk
3 C powdered sugar

1. Blend butter and peanut butter together until well combined.
2. Add cocoa powder and blend.
3. Add vanilla and blend.
4. Alternately add a tablespoon of milk and a cup of powdered sugar mixing well each time. If you get too much milk in and it becomes too running just add some more powdered sugar.

Better Than Anything Cake

It has been a rough week of high temperatures and high humidity here in Minnesota. It actually feels like Florida minus the palm trees. Thank goodness for air!

Because of the heat I have not been doing any baking or cooking for that matter, until of course yesterday. I needed to make a dessert for the fourth because I was having company over that evening. I was at first going to make jello cake, but I came across this recipe and it sounded so darn good that I had to give it a try.

Better Than Anything Cake

I found the recipe on http://www.chef-in-training.com/2012/06/better-than-anything-cake/ . The picture of the cake was just mouth watering that I had to go ahead and try and make this. I also like how easy the recipe was and heck I just happen to have everything I needed to make this.

This cake was easy to make and about the only thing that I would change or do different is I think I could get away with using 2 Heath bars. I just put my candy bars in my little Cooks food processor and it crushed the candy bars up nicely. I also think that maybe Snickers would be another good candy bar to use on this.

Well here's the recipe and enjoy!

Better Than Anything Cake
1 box chocolate cake mix and any ingredients it requires
1 (14oz) can sweetened condensed milk
1 (8oz) jar caramel topping
1 (8oz) container cool whip thawed to room temperature
3 Heath Candy Bars chopped

Directions

1. Bake cake according to directions in a 9 X 13 pan.
2. Let Cake cool for about 5 minutes.
3. Poke holes in cake with the handle end of a wooden spoon.
4. While cake is still warm, slowly pour over sweetened condensed milk over the top making sure some gets in all the holes of the cake.
5. Next drizzle the caramel topping evenly over the cake slowly, making sure some gets in all the holes as well.
6. Spread cool whip over the top evenly.
7. Sprinkle with Heath Candy bar pieces.
8. Store in fridge until ready to eat. Store any leftovers in fridge.

Hot Fudge Brownie Cake

The weather has been so rainy and cold lately that it is getting quite depressing. It seems that all I do is go to work and freeze. Come home from work and freeze. One can hardly believe that it is the end of April and next week it will be May.

Now every one has their own way of dealing with this awful weather. Some do yoga. Some take deep breathes. But me I eat chocolate. I usually keep chocolate of some kind in the house just for these times when I need a lift.

Today though, I'm sharing my special recipe for Hot Fudge Brownie Cake. This cake is so delicious you won't believe how great it is. It is also super simple to make. Once you make this cake for your friends and family they'll ask for it again and again.

Hot Fudge Brownie Cake
1 C all-purpose flour
2 T unsweetened cocoa
2 t baking powder
1/4 salt
1 1/4 C granulated sugar, divided
1/2 C milk, at room temperature
3 T vegetable oil
1 t vanilla extract
1/2 C firmly packed light brown sugar
1/4 C unsweetened cocoa
1 1/2 C boiling water Whipped cream or ice cream

1. Preaheat oven to 350. Stir together flour, next 3 ingredients, and 3/4 C granulated sugar in a large bowl; stir in milk, oil, and vanilla. Spread batter in a lightly greased 8 inch square pan.

2. Combine brown sugar, cocoa, and remaining 1/2 C granulated sugar in a small bowl; sprinkle over batter in pan. Using a spoon, gently drizzle 1 1/2 cups boiling water over batter, being careful not to disturb layers. (DO NOT STIR).

3. Bake at 350 for 45 minutes or until a cake layer forms on top and layer springs back when touched. Let cool on a wire rack 25 minutes. Serve warm with whipped cream or ice cream.

Bread Pudding

Have you ever had a craving for something so bad that you just have to have it? This was the case for me yesterday. I had this great dinner baking in the oven. An apple marinated turkey breast and roasted potatoes.This was giving off a delightful smell making me think of comfort food. Now the only thing left to make was dessert and I suddenly had the desire to eat bread pudding.

Now bread pudding is not your average pudding. In fact it doesn't look anything like a pudding, but it is oh so good. It has a base of bread with raisins and cinnamon. I have eaten it plain, with cream and with a custard. I don't care what you have with it it is truly amazing.

As I gathered all the ingredients and whipped this together I could almost taste that wonderful warm cinnamon flavor. My daughter even commented on how wonderful it smelled as it baked. Once we were able to eat this delicious treat it was a hit with all. My children poured my caramel coffee creamer over the top of the bread pudding.  Next time I will try and make a custard for it.

The recipe I used is from my mother. She use to make this when I was a little girl and I love just as much today as I did when I was a little girl. So enjoy!
Bread Puddding

2 C milk, scalded
4 C coarse bread crumbs
1/4 C butter, melted
1/2 C sugar
2 eggs, beaten
1/4 t salt
1/2 C raisins
1 t cinnamon or nutmeg

Scalde milk. Put bread crumbs in a large bowl and pour milk over the top and combine. Add butter and sugar. Add beaten eggs and mix well. Add salt, raisins and cinnamon or nutmeg. Mix well. Pour into a buttered 1 1/2 qt casserole dish. Bake at 350 for 40-45 minutes. Serve warm.