SUGAR COOKIE CUT OUTS

This post is dedicated to my brother. He called me today to get my recipe for sugar cookies and scolded me for not posting it on my blog. Last year when he and his family where here for Christmas he took these pictures of the cookies we made, so I could post it on my blog. A year later I still haven't done it. I told him I thought it was too late in the season, and most people had probably already made their sugar cookies, but he thought I should still do it....

So here ya go Brady Shmady...love you and miss you!

Our family tradition is to decorate sugar cookies on Christmas Eve; always decorating a few special cookies for Santa! he he he



SUGAR COOKIE CUT OUTS
(Recipe adapted for Mindika Moments from Betty Crocker)

½ C. (1 stick) butter, softened

1 C. sugar
1 egg
½ C. sour cream
1 t. vanilla
3 ½ - 4 C. flour (start with 3 ½ C. then you can add more, little by little, until a stiff dough forms)*
½ t. salt
1 t. baking soda

1. Preheat oven to 375 degrees.
2. Cream the butter and sugar, then add the egg and beat until fluffy.
3. Add sour cream and vanilla and blend well.
4. Sift together (or mix) flour, soda, and salt and gradually add to creamed mixture. At this point you may need to add a little flour. *
5. Roll out cookies and cut with cookie cutters. Place on an un-greased cookie sheet. When you have a sheet full of cookies, place in the refrigerator for about 5 minutes.**
6. Bake for 7-12 minutes depending on the size of your cutouts and the temp or your oven.***
7. When cool you can frost with your choice of frosting. I use my Vanilla Butter Cream Frosting, recipe found HERE.

ENJOY! and Merry Christmas to all!

*Flour amount can vary based on the altitude and the moisture in the air. High altitudes and dryer climates usually need less flour, but lower altitudes and moister climates need more.

**This step can be skipped but chilling your dough will help your cut out shapes stay in tacked through the baking process. I highly recommend this step if you are baking more detailed cut outs for Christmas, holidays etc…

***Your baking time will vary based on the size of your cut outs. Small 2” in cut outs usually only need about 7-8 minutes, where a larger 3-4” cut out may take up to 12 minutes. I would recommend setting the timer for about 7 minutes and watch carefully. Leave larger cookies in until they start to slightly brown around the edges.

WHITE CHOCOLATE PEPPERMINT FUDGE

Don't forget, you only have 2 more days to enter to win a $100 VISA gift card. Click HERE for details. Winner will be announced this Thursday!

I must have a thing with peppermint this season. It seems to be my "go to" craving for holiday treats. As I was flipping through my Ghirardelli Chocolate cookbook, trying to find ways to use up all that yummy chocolate they sent me, I decided to take their white chocolate fudge and add a little holiday twist.

I'm not usually a big fan of white chocolate, but with the peppermint addition I was sold!

WHITE CHOCOLATE PEPPERMINT FUDGE

(Recipe adapted from Ghirardelli Chocolate Cook Book)

8 oz. cream cheese, at room temperature

4 C. confectioners' sugar

1 1/4 t. vanilla extract

12 oz. Ghirardelli White Chocolate baking bar, broken or chopped into 1/2 inch pieces

1 C. crushed peppermint candy cane's

1. Line an 8 inch square baking dish with waxed paper and set aside.

2. In a large bowl with an electric mixer, beat together cream cheese, sugar and vanilla t medium speed until smooth.

3. In the top of a double boiler or in a heatproof bowl placed over barely simmering water, melt the chocolate, stirring occasionally until smooth.

4. Stir the chocolate into the cream cheese mixture and add the crushed candy canes. Reserve a couple tablespoons to sprinkle on top.

5. Spread the mixture into the prepared basking pan.

6. Chill in the refrigerator until firm, at least 2 hours.

7. Cut into 36 pieces to serve.

Seriously this recipe was so easy and quite tasty. I decided to package them up and send them to work with my husband to share with all his co-workers for Christmas.

P.S. I had a little help from Martha Stewart with these adorable Candy Cane inspired packages purchased at my local craft store.

PINK PEPPERMINT SWIRL CUPCAKES

So today I had a craving and a desire to do a little experimenting. That hasn't happened in a very long time, so I thought I better jump at the chance. I'm really glad I did. These yummy beauties were definitely worth it! And it was fun to share them with some of my friends and neighbors. I wish I had enough to share with everyone!

As a bonus...the peppermint is to celebrate the opening of the Christmas Season, and the pink is a little nod to the baby girl arriving at our house soon!

PINK PEPPERMINT SWIRL CUPCAKES

(Mindi Original)

8 ounces cream cheese (about 1 cup), softened
2 egg whites
1/4 cup vegetable oil
1 box white cake mix (I find this recipe works best if you use a name brand cake mix i.e Duncan Hines, Betty Crocker; not a generic brand)
1 cup water
2 t. peppermint extract

1 C. crushed peppermint candy canes (divided)

a touch of red gel food coloring

1. Preheat the oven to 350 degrees F. Line two 12 count muffin tins with paper liners.
2. In a large bowl combine the cream cheese, egg whites and vegetable oil. Using a hand or stand mixer, beat the ingredients until combined and creamy.
3. Add the cake mix, water and peppermint and mix until smooth, about 3 minutes.

4. Divided the batter evenly into two separate bowls. Add 1/2 cup crushed candy canes as well as the gel color to half the batter.

5. Fill the muffin cups with half white batter and half pink batter. Using a tooth pick, lightly swirl the two batters together.

6. Bake at 350 degrees for 20 - 25 minutes, or until toothpick inserted in the center comes out clean.
5. Remove from the oven, let cool slightly in the tin then transfer the cupcakes to a wire rack.
6. When cool, frost with vanilla bean frosting (recipe below), and sprinkle the remaining crushed candy canes on top.

VANILLA BEAN FROSTING
(Mindi Original)

1/2 C. butter softened (1 stick)
1 lb. powdered sugar
1/4 + C. milk
1-2 t. vanilla bean paste**

(You can also use regular vanilla if you don't have or don't want to purchase Vanilla Bean Paste)

1. In a mixing bowl combine the butter, vanilla bean paste and powdered sugar. Mix, starting slow, until somewhat combined.
2. Start by adding 1/4 C. milk and mix. Slowly add more milk, one or a tablespoons at a time, until the frosting reaches your desired consistency*.

*For cupcakes and cake you want the frosting to be a little thicker, so it holds it's shape. If you are using the frosting recipe for cookies, Cinnamon rolls etc...you may want the frosting a little thinner.

**If you've never heard of or used this amazing product, I wanted to take this opportunity to tell you all about it. Vanilla Bean Paste is one of my all time favorite discoveries in baking. It can be used in any recipe that calls for regular vanilla, but it can also be used for those more difficult recipes that call for a real vanilla bean. It's much cheaper than real vanilla beans and much easier to use. It has a stronger richer vanilla flavor, and it leaves those fun vanilla flecks through out your baked products. I've used it in ice cream, whipped cream, cakes, frosting's, sauces, cookies etc... Locally I buy mine at William Sonoma. You can also purchase it on-line. I promise it's worth it!

GHIRARDELLI CHOCOLATE & A CHANCE TO WIN $100 VISA CARD!

I don't know if any of you are ready for the holidays, I'm slowly getting there! But if you need a little inspiration to get you in the mood, click HERE to see my tempting review of Ghirardelli Chocolate, awesome chocolaty recipes, and a chance to win a $100 VISA gift card; just in time for your holiday shopping!

PUMPKIN DOUGHNUTS with APPLE CIDER GLAZE

...OR Cinnamon Sugar...what ever your poison...he he

A while ago I did a guest post on "Or So She Say's" about my grandmothers yummy homemade doughnuts and the tradition of making doughnuts at our family reunions. Well, my grandmother's tradition has inspired me to create my own little tradition.

I bookmarked this recipe a couple of years ago when I came across it in my Cuisine at Home magazine. I've always thought doughnuts and Halloween marry well, and what could add more to that perfect marriage than pumpkin and a little apple cider spice!?

I think it's perfection! So I'll be making these little beauties on Thursday and sharing with some friends for a new Halloween tradition!

PUMPKIN DOUGHNUTS

with Apple Cider Glaze or Cinnamon Sugar

(Recipe from Cuisine at Home Oct. 2008)

1 egg

1 egg yolk

1 C. canned pumpkin puree

1/2 C. sugar

1/2 C. buttermilk

1/4 C. brown sugar

3 T. butter; melted

4 t. baking powder

2 t. pumpkin pie spice

1 t. salt

1/2 t. baking soda

3 C. sifted all purpose flour

Vegetable oil for frying

1. Whisk egg and yolk together in a large bowl until frothy.

2. Add pumpkin, sugar, buttermilk, brown sugar, and butter; whisk until combined.

3. Stir in baking powder, pie spice, salt and soda.

4. Fold flour in gradually until a sticky dough forms; cover with plastic wrap and freeze 15 minutes.

5. Meanwhile, heat 2" oil to 370 degrees in an electric skillet, deep fryer, or straight-sided pan over medium.

6. Pat out dough on a well-floured surface to 1/2" thick, then cut with a 3" and 1" biscuit cutters dipped in flour. (You can also use a doughnut cutter, if you have one.)

7. Transfer doughnuts and holes to a floured baking sheet using spatula that's been dusted in flour.

8. Fry doughnuts and holes in batches in the oil until browned, about 3 minutes, turning once (holes will cook faster). Drain on a paper towel-lined baking sheet.

9. Finish with sugar or glaze (see recipes below).

10. Makes about 18 doughnuts and holes.

APPLE CIDER GLAZE

1/2 C. apple cider

pinch of salt

5-6 C. powdered sugar

1. Heat cider and salt in a small saucepan over low until hot.

2. Take off the heat and whisk in the powdered sugar until smooth.

3. Dip cooled doughnuts in glaze and let stand about 5 minutes.

(The glaze will dry as it cools, so make it just before using.)

CINNAMON SUGAR

1 C. sugar

2 t. ground cinnamon

1. Mix sugar and cinnamon in a small paper bag.

2. Toss doughnuts and holes in sugar mixture while hot.

ALMOND JOY BUNT CAKE

There's nothing I love more than taking a favorite candy bar and turning it into a baked good!

ALMOND JOY BUNT CAKE
(Mindi Original)

8 ounces cream cheese (about 1 cup), softened
2 egg whites
1/4 cup vegetable oil
1 box white cake mix
1 cup water
1 t. coconut Extract
1 C. shredded coconut
3/4 C. chopped raw almonds (divided)

1. Preheat the oven to 350 degrees F. Grease and flour a bunt pan.
2. In a large bowl combine the cream cheese, egg whites and vegetable oil. Using a hand mixer, beat the ingredients until combined and creamy.
3. Add the cake mix, water and coconut extract and mix until smooth, about 3 minutes.
4. Add the coconut and 1/2 cup of the almonds and mix until combined.
5. Pour the batter into the bunt pan. Bake for 35-45 minutes or until a toothpick inserted into the cake comes out clean.
5. Remove from the oven, let cool for about 10-15 minutes. Invert the the bunt cake onto a cooling rack.
6. While the cake is cooling, make the chocolate ganache. (recipe below)
7. When the cake is cooling, top with the ganache and additional 1/4 cup chopped almonds.

For the Ganache:
12 oz. dark chocolate, chopped into small pieces
3 T. corn syrup
6 oz. heavy cream
1 t. vanilla

1. In a sauce pan over medium heat, bring the cream and corn syrup to a simmer.
2. Add the chocolate, remove from the heat and stir until the chocolate melts and the sauce comes together. Stir in the vanilla.
3. Allow to cool for about 15-20 minutes before pouring over the cake.

HOMEMADE DONUTS...Or So She Say's

In case you're wondering, I'm still alive. I've had a rough week with extreme morning sickness, night sickness, and all round fatigue. But that's a "good" thing...right? I guess it means that hormones are still working their magic, as they should. The good new is that I had my first ultrasound last Friday and we got our first glimpse and Reese's soon to be baby brother or sister. She was very excited, and so were we!

Don't worry I do have some fun upcoming posts I'm working on. But for today you can check me out over at Or So She Say's. I'm thrilled to be a guest blogger for the day, where you can learn all about my family tradition of donut making and get my grandma's amazing recipe!

I hope you'll stop by!

LEMON ZUCCHINI COOKIES

Is your garden still overflowing with zucchini, like mine?

LEMON ZUCCHINI COOKIES
(Recipe from Betty Crocker)

3/4 C. soft butter
1 ½ C. sugar
2 eggs
1 C. grated/pureed Zucchini
1 C. chopped pecans
2 t. lemon zest
1 t. salt
2 ½ C. all purpose flour
2 t. baking soda

1. Preheat the oven to 350 degrees.
2. Lightly oil a cookie sheet, spray with cooking spray or line with parchment paper.
3. Combine all ingredients and mix until they make a dough.
4. Scoop dough onto the prepared cookie sheet in 1 inch balls.
5. Bake for 10-12 minutes. Remove from oven and let stand to cool for approximately 15 minutes.
6. When cool, drizzle with glaze. (see recipe below)

GLAZE:
2 C. powdered sugar
juice of 1 lemon (1/4 C.)
1 t. vanilla

Mix all together. After cookies have cooled, drizzle the glaze on top of each cookie.

ZUCCHINI BROWNIES

Do you see it? Do you see the green healthy veggies in these decadent brownies?

Nope...you can't...and neither will your kids! They won't taste them either, but they're in there, replacing most the oil and all the eggs. So you get less fat, less cholesterol and all the good vitamins and minerals green veggies have to offer. Not to mention they're a great way to use all that zucchini bursting from your garden.

They're still high in sugar though...you can't have it all!

*As a side note, pureed or grated zucchini can be frozen for up to a year. If you really do have more zucchini than you know what to do with, pure or grate then freeze in 2 cup servings. You'll then be able to make these brownies, bread, or zucchini cookies all winter long. Stay tuned, I have a delicious recipe for Lemon Zucchini cookies that I'll be posting next week.

ZUCCHINI BROWNIES

(Recipe from my mom Dixie Nordfelt)

1 ½ C. sugar
½ C. oil
2 C. grated or puréed zucchini
2 t. vanilla
2 C. flour
1 t. salt
1 ½ t. baking soda
½ C. cocoa
½ C. pecans or walnuts

1. In a mixing bowl, combine the sugar, oil, zucchini, and vanilla. Mix well.
2. Add the flour, salt, soda, and coco. Mix well.
3. Pour into a greased jelly roll pan.
4. Bake at 350 degrees for 20 minutes.
5. Remove and allow to cool.
6. Frost with chocolate frosting (recipe below) and top with nuts.


CHOCOLATE FROSTING

½ C. butter; softened
1 lb. powdered sugar
½ C. cocoa
1 t. vanilla
¼ + milk

1. In a mixing bowl combine the butter, sugar and cocoa.
2. While mixing add the milk until the frosting reaches desired consistency.
3. If you accidentally add too much milk, add more sugar to compensate.

NEVER FAIL PIE CRUST

Video Courtesy of KSL.com

If you missed me on Studio 5 yesterday, click the above link to see me demo FRESH PEACH PIE!

I mentioned on the show that I would post my favorite pie crust recipe. I really am a little bit of a crust snob. A lot of people think of pie crust as a un-important holder of all the "Good Stuff". But I think of crust as the foundation of a pie that will make or break the over-all success of the pie. I think the crust should be flaky, but also have a bit of depth and chew. If it's a sweet pie, there should be a balance of salt/sweet in the overall flavor. Bottom line, the crust should enhance the flavors of your pie filling, combining for an overall explosion of goodness!

I know, I know...I'm dramatic about my pies! So over the years, I've tried many, many different pie crust recipes. This one has become my absolute favorite for sweet pies, and I have to tell you...it never lets me down. I hope you'll give it a try.

I got this recipe about 10 years ago from a good friend who worked at a pie shop. She assured me at the time that I could share it with anyone, as long as I never said the name of the shop. The only difficulty with this recipe, is that it's a "bulk" recipe. The original recipe made a dozen pie crusts at one time. But over the years I've been able to reduce it to make 4 pie crusts at a time. Still a lot, but it's hard to reduce it much more because of the egg and vinegar. No worries though, pie crust freezes wonderfully. If you only need one or two crust, divide the rest of the dough, wrap in Saran wrap and freeze for up to 3 months.

OLD FASHIONED PIE CRUST

4 C. Flour
2 t. salt
1/8 C. sugar
1 1/2 C. butter flavored Crisco (the original recipe calls for lard...I use butter flavored Crisco to get the flakiness that lard would give and the flavor of butter. I'm not much of a Lard fan.)
1 egg
1 T. vinegar (I use apple cider vinegar)
water

1. Mix together the flour, salt, and sugar. Using a fork, fluff and mix until well combined.
2. Using a pastry blender, or fork, cut the Crisco into the flour mixture until the size of small pea's or a crumbly texture.
3. In a 1 cup measuring cup slightly beat the egg and vinegar. Fill the remainder of the cup with water and mix well. (I actually use a 2 cup measuring cup, so that while I'm mixing, it doesn't spill over.)
4. Pour the liquid into the dry ingredients and gently mix with a fork until the dough comes together.
5. Divide into 4 portions and roll out.

*For the best results I allow the dough to chill for 30 minutes or so. This isn't absolutely necessary, but will help the crust hold it's form while baking. You can also roll out the crust, mold into your pie dish and chill it in the dish. This is especially helpful with pre-cooked crusts for cream pies, or fresh fruit pies.

PINK LEMONADE CHEESECAKE

When I was in high school, my favorite after school snack was pretzels with a big glass of cold pink lemonade...no joke. I love the combination. At the time I also loved to make this yummy pink lemonade pie. It was so easy...a combination of pink lemonade concentrate with a tub of whipped topping, frozen in a graham cracker crust. I had made it in one of my cooking classes at school and thought it was the greatest recipe ever.

Fast forward 20 plus years to last month when my Cuisine at Home magazine arrived and to my surprise...what did I find inside...the yummy pink lemonade frozen pie recipe. I hadn't thought about that recipe for years! Crazy! Only Cuisine at Home had the ingenious idea of using a pretzel crust instead of graham crackers! Brilliance at it's best. All I could think about was high school and the yummy combo of pretzels with pink lemonade!

So all this talk about a frozen pink lemonade pie and you would think that's the recipe I'm posting. But it's not...sorry if I got your hopes up. Instead I was inspired to take my own twist and turn the frozen pink lemonade into cheesecake...with a pretzel crust.

I'll probably post the frozen pie at some point. But you gotta try this version! It was pretty sweet...and tart too!

PINK LEMONADE CHEESECAKE
(Mindi Original)

Crust:
1 C. crushed pretzels
¼ C. granulated sugar
¼ C. butter melted

Cheesecake:
¾ C. granulated sugar
3 – 8 oz. packages cream cheese; softened
1 C. Pink Lemonade concentrate (use 1 cup of the can and reserve the extra ½ cup)
4 eggs
½ C. all purpose flour
½ C. sour cream
1 t. vanilla
red food coloring (optional)

1. Preheat the oven to 350 degrees.
2. Pray a 10” spring form pan with cooking spray.
3. Combine the crushed pretzels, sugar and butter. Press into the bottom of the spring form pan. Be sure to press evenly. Place pan into the freezer.
4. In a large mixing bowl, beat the sugar and cream cheese on medium-high speed until well blended; about 3-4 minutes.
5. Blend in the pink lemonade concentrate. Then add the eggs one at a time incorporating each egg before you add the next.
6. Add the flour, sour cream, and vanilla extract. Mix until well incorporated.
7. Add a couple drops red food coloring and stir to incorporate. (optional)
8. Pour the batter into the spring form pan.
9. Bake at 350 for 30 minutes. Then turn off the oven and let the cake cool in the oven for 2 hours.
10. Remove and refrigerate for an additional 4-6 hours before serving.
11. If you like, serve with pink lemonade glaze. (see recipe below)


PINK LEMONADE GLAZE

½ C. Pink Lemonade concentrate
1 T. corn starch
red food coloring (optional)

1. Combine all ingredients in a heavy sauce pan.
2. Bring to a boil over high heat.
3. Reduce to medium heat and allow to boil for 5-7 minutes.
4. Remove from heat and allow to cool completely. (The syrup will thicken and set up as it cools.)
5. Serve by drizzling over each slice of cheesecake.

FLAXSEED OATMEAL CHOCOLATE CHIP COOKIES

Summer is kicking my butt! I can't seem to stay on top of anything these days. My "to do" list is growing daily, with no end in sight. I don't really feel busy all the time, but at the end of the day I'm amazed at how little I seem to accomplish. I realize less time could be spent at the pool, or playing outside, or biking with little r...but what fun would that be. Besides, I'm all too aware that winter will be knocking on the door sooner than I would like, and I'll have plenty of time to tackle that "to do" list.

So hopefully you'll forgive me if I miss a post from time to time, or I'm a little late...It's not my fault. Just blame it on summer!

One thing I have had time to do...make cookies. Little r has been all about the cookies lately. If she had it her way, cookies would be on the menu at every meal. So I decided I better find a way to sneak some good stuff into her cookie treats. I did a little adaptation on an oatmeal cookie recipe and taadaa...a cookie loaded with all the goodness of flaxseed. She liked it too!

FLAXSEED OATMEAL CHOCOLATE CHIP COOKIES

(Recipe adaptation from All Recipes)

¾ C. butter (1 ½ sticks)
¾ C. granulated sugar
¾ C. lightly packed brown sugar
1 ½ C. flaxseed, lightly grounded
2 large eggs
1 t. vanilla
1 ¾ C. whole wheat flour
½ T. baking soda
1 ½ C. oatmeal
1 ½ C. chocolate chips (optional)

1. Preheat the oven to 350 degrees.
2. In a medium bowl, cream the butter and sugars; add flaxseed and set aside.
3. In another small bowl, beat eggs and vanilla together. Combine with flax mixture.
4. Sift together the flour and soda. Mix in oatmeal and combine with other ingredients.
5. Add the chocolate chips and mix well.
6. The dough will be thick. Form into balls and place on a baking sheet about 2 inches apart.
7. Cook for 10-12 minutes.
8. Makes about 3-4 dozen.

FRESH BERRY GRATIN...and Studio 5

Video Courtesy of KSL.com

If you missed me on Studio 5 today, you can check out the video above.

I demoed my Berry Cheesecake Puff Tart as well as this yummy Berry Gratin. My sweet friend and neighbor, Emily Nuttall, shared the recipe for the Gratin with me a couple weeks ago at our book club, and it's become a quick favorite. It's got the freshness of strawberry shortcake, the flavors of cheesecake and the crunchy top of creme brulee...what's not to love??

She was nice enough to give me her blessing in sharing it with you, as well as demoing it on Studio 5! You are all going to want to thank her when you try it!!

FRESH BERRY GRATIN

(Recipe from Emily Nuttall)

48 oz. mixed fresh berries (raspberries, strawberries, blackberries or blueberries)
16 oz. cream cheese
2 C. sour cream
½ C. sugar
1 t. vanilla
1/2 C. brown sugar

1. Wash berries. Slice or cut to desired size.
2. Place in the bottom of a 9x13 pan, or divide into individual ramekins.
3. In a large mixing bowl, beat the cream cheese, sour cream, sugar and vanilla until well combined.
4. Top the berries with the cream cheese mixture.
5. Sprinkle the brown sugar on top of the cream cheese mixture.
6. Place under a broiler for 4-6 minutes or until the brown sugar starts to caramelize. Watch carefully so it doesn’t burn.
7. Serve immediately.

FLAG CAKE FOR THE 4TH!

I'm totally making this (correction...made this) for out 4th of July party! I hope everyone has a wonderful, fun and safe holiday weekend!

See you all next week!

Thanks Redheaded Recipes for the idea and thanks 17 and Baking for creating the cake in the first place! Very creative and fun!

Thanks to my good friend Lisa for taking this picture!

GERMAN CHOCOLATE CAKE FROSTING

Well, we were finally getting back to normal around here when my husband walked in the door at 10:30 yesterday morning; home from work after only two and half hours. He went straight to bed, where he remained for most of the day. I guess after nursing little r and I back to health, it was his turn to tackle this nasty stomach bug that made it's way into our home this week. Luckily this seems to be a 24 hour thing, so I fully expect to be back on track by tomorrow! We'll see how it goes.

In the mean time...I've got a classic family recipe for you. My grandma made the best German Chocolate Cake. The mere taste of the frosting conjures up images or memories of my grandma's kitchen; the way it smelled, looked and felt. German Chocolate Cake transports me to childhood; summer days at Grandma's house.

It also happens to be my husbands favorite cake. We even had it as our wedding cake. Although it's really the frosting he loves. He actually prefers it with a fudge chocolate cake. I would have to agree with him. Once I tried it, I was hooked.

This was his Father's Day request, so I of course obliged. I used a box cake mix, but if you're in the mood to make one from scratch this is my favorite chocolate cake recipe. Just leave out the cinnamon if you plan to pair it with German Frosting.

GERMAN CHOCOLATE CAKE FROSTING
(Recipe from Grandma Woolf)

1 1/2 C. sugar
12 oz. evaporated milk
3/4 C. butter
3 egg yokes; slightly beaten
2 t. vanilla
2 C. coconut
1 C. pecans; chopped

1. Melt the butter over medium heat in a large sauce pan.
2. Add the milk, sugar, egg yokes and vanilla. Bring to a low boil.
3. Allow to boil until it starts to thicken. Continue cooking for 3-4 minutes.
4. Add the coconut and pecans.
5. Remove from the heat and allow to cool.
6. Frost your favorite chocolate cake!

BERRY CHEESECAKE TART

He's been the sugar to my spice for 3 whole years!

Today is my anniversary! Yea!! Three whole years of marital bliss...well...mostly bliss. I know three years isn't very long in the grand scheme of things, but boy have our lives changed in these three little years. In many ways (all good ways), I feel like I've been married forever. I can't even imagine life without my husband any more. It's a blessing when you can find someone with whom you share just enough similarities and just enough differences that you fit each other like a puzzle.

Last night I went to dinner with some of my girlfriends, and as we were all sharing stories and experiences from our lives I found myself dwelling on this whole concept of marriage. It's fascinating to me the give and take, the ebb and flow, and the resulting balance each couple finds in their own relationship. I feel very lucky to have found my missing piece and to now be building our life together. I know it will only get better and better with time.

I look back on this picture of us on our wedding day...we were so happy and in love and yet I don't think we had any clue what love really was, or what we were in for. I know we have a long journey ahead of us...and Arnold, I'm so glad I have you to hold my hand along the way! I love you!

So on my anniversary I had to post a dessert....in honor of my sugar loving, or should I say sugar addict, man. I whipped this little dessert up on Sunday and I swear I could have eaten the whole thing myself! I didn't...I had to share it with my husband, brother and little r...dang it...they all loved it too.

If you're not a berry fan, you could also top this tart with chocolate chunks, swirl in some caramel sauce, or use any variety of fruit that you love. The creativity could be endless!

I had to post this particular picture. I love little r in the background. The truth is, every picture I take, little r is near inches off camera...patiently waiting for a bite. She is my little side kick and photography assistant. I just love that little face!

BERRY CHEESECAKE TART
(Mindi Original)

1 sheet puff pastry
1 10 oz. bag frozen mixed berries (about 2 C.)
1 T. sugar
1 8 oz. pkg. Neufchatel low fat cream cheese; room temperature
2 T. lemon juice
½ C. sugar
¼ C. flour
1 egg

1. Bring the sheet of puff pastry to room temperature by letting it defrost on the counter for about 40 minutes.
2. In a small bowl, combine the berries with 1 tablespoon of sugar. Allow to defrost for at least 20 minutes or so.
3. In a mixing bowl combine the cream cheese, lemon juice and sugar. Mix until well combined.
4. Add the egg and the flour and mix again for 2-3 minutes.
5. Roll out the puff pastry to about 16x11 inches.
6. Place the pasty on a baking sheet sprayed with cooking spray.
7. Spread the cream cheese mixture onto the puff pastry, leaving about a 2 inch edge around the outside.
8. Dollop the berries on top of the cream cheese mixture.
9. Take the edges of the puff pasty and fold up and over the cream cheese mixture about 1 to 2 inches.
10. Bake at 400 degrees for 35 minute or until the tart is golden brown.

UPDATE:
I demoed this yummy desert on Studio 5, so if you like, you can click below and watch.

Video Courtesy of KSL.com

FRESH ORANGE CAKE

This recipe is actually a cake recipe. I've made it hundreds of times as a cake, but I decided to try cupcakes this time. So...why cupcakes? I've had a few friends comment about my love of cupcakes, and it's true I do love cupcakes. It was one of my daughters first words. Truth is, I love anything miniature. But there are a few other reasons I'm in love with cupcakes lately, and honestly it has nothing to do with the recent cupcake craze.

I actually just really love cake, but my little family of 3 can't, or shouldn't, eat a whole cake before it goes stale. Cupcakes offer automatic portion control. When I'm cutting a slice of cake it's easy to cut a nice big slice and not feel as guilty as eating...like 3 cupcakes. I know if I have one cupcake, it's usually about 200-250 calories and I'm done. Cupcakes also freeze really well. I can make a batch, have some for dessert and freeze the rest for another day. And lastly, cupcakes are fun and easy to share. I can make a batch of cupcakes, eat some for dessert, and share the rest with neighbors and friends. What's better than that? So I say...Let them eat cake...cupcakes!


FRESH ORANGE CAKE
(Recipe from Better Homes and Gardens 1998)

2 ¼ C. flour
1 ½ C. sugar
1 t. salt
2 t. baking powder
¼ t. baking soda
1 stick (1/2 C.) butter softened
Juice of 2 oranges (about ½ C.) with water added to make 1C.
Zest of 2 oranges
2 eggs

1. In a mixing bowl, combine the flour, sugar, baking powder and soda.
2. Add the butter, orange juice and rind, beat for 2 minutes.
3. Add the eggs and beat an additional minute.
4. Pour into 2 greased and floured 8 inch cake pans, 24 muffin tins, or 1 bunt pan. Bake the 8 inch cakes or the bunt cake at 375 degrees for 25 minutes; the muffins at 350 for 20 minutes.
5. When cool, frost with orange butter cream frosting.


ORANGE BUTTER CREAM FROSTING

1 stick (1/2 C.) butter softened
Zest of 1 orange
Juice of one orange
1 t. vanilla
About 4 C. of confectioner’s sugar

1. In a mixing bowl, beat the butter with the orange juice, zest and vanilla.
2. Add confectioner’s sugar until the frosting reaches desired consistency.

REESES PEANUT BUTTER CUPCAKES

I have the best friends and neighbors! They have been so supportive of this little blog of mine! They follow it, they try the recipes, they give me great feedback and they are always giving me great idea's for recipes. And when I need them too, they're the best taste testers!

I owe this recipe to my good friend Lindy. She called me one day and asked if I had a recipe for a Reese's Peanut Butter Cupcake. I did not, but I came up with one. I actually experimented with a couple different idea's and settled on this one. Thanks to all my neighbors who helped me eat the experimentation's. And thanks to Lindy for the idea. I mean...anyone who has a daughter named Reese, should know how to make a Reese's cupcake...right??

REESES PEANUT BUTTER CUPCAKES
(Mindi Original)

8 ounces cream cheese (about 1 cup), softened
2 egg whites
1/4 cup vegetable oil
1 box chocolate fudge cake mix
1 cup water
36 mini Reese’s Peanut Butter cups

1. Preheat the oven to 350 degrees F. Line two 12 count muffin tin with paper liners.
2. In a large bowl combine the cream cheese, egg whites and vegetable oil. Using a mixer, beat the ingredients until combined and creamy.
3. Add the cake mix and water and mix until smooth, about 3 minutes.
4. Fill the muffin cups about ¾ full. Place 1 mini Reese Peanut Butter Cup on top of the batter. Do not put the cup down into the batter, just set it on top.
5. Bake about 18 to 20 minutes. The Reese’s will settle down into the cupcake as they bake. If it leaves a little of a crater or divot don’t worry, you will be topping with frosting anyway.
6. Remove from the oven and let cool slightly in the tin, then transfer the cupcakes to a wire rack.
7. When cool, frost with Chocolate Peanut Butter frosting. Then top each cupcake with a mini peanut butter cup sliced in half.

CHOCOLATE PEANUT BUTTER FROSTING

(Mindi Original)

1 C. smooth peanut butter
½ C. butter
3 T. coco powder
3-4 C. powdered sugar

1. Beat the peanut butter and butter with a mixer until smooth.
2. Add the coco powder and mix well.
3. Add the powdered sugar 1 cup at a time until desired thickness of frosting.
4. If you need to thin it out a little, add a couple tablespoons of milk.

CARAMEL APPLE ICE CREAM

I think I've mentioned about a million times, my deep love for anything and everything apple pie! Next to strawberry shortcake, it's my favorite dessert. So last week I had a light bulb moment...I decided to make apple pie ice cream.

It started when my cousin Tabatha sent me a recipe for apple cider syrup, and my brains creative juices took over. With a few alterations I made the syrup recipe into a caramel apple sauce. I then took my tried and true vanilla ice cream recipe and turned it into a vanilla caramel ice cream base. I put the two together and it was apple pie goodness, all frozen into one delicious bowl of heaven!

This recipe does take a little time, but if you're an apple pie lover like me...it's sooo worth it!

Last time I posted an ice cream recipe, I received several emails asking me for a recommendation on an ice cream maker. I have to say my cheep, plastic, ice and rock salt machine produces the absolute best ice cream ever! A few years ago, I got a fancier one as a birthday gift. I tried it and then returned it. I went back to my old school model. You can find one similar to mine HERE! I have to say, I'm completely shocked though. When I did a search to find ice cream makers like mine, I couldn't believe how much they cost. I paid $14.99 for mine at Target 15 years ago. I guess inflation has really...inflated.


CARAMEL APPLE ICE CREAM
(Mindi Original)

For the Caramel Apple Sauce:
1 C. brown sugar
3 T. flour
1/4 t. cinnamon
1/4 t. nutmeg
1 1/2 C. apple juice
2 T. lemon juice
2 large Granny Smith Apples, diced
1/4 C. butter

1. Combine the sugar, flour, cinnamon and nutmeg in a large saucepan.
2. Stir in the cider, lemon juice and apples. Cook over med heat, stirring constantly, until mixture thickens and boils.
3. Boil for about 6 minutes and remove from heat. Stir in butter.
4. Take off the heat and allow to chill for at least 1 hour. (This can be made ahead of time and chilled in the refrigerator for up to 1 week.)

For the ice cream:
¾ C. brown sugar
½ t. salt
1 ¾ C. whole milk (or half & half)
2 eggs, beaten
1 ½ C. whipping cream
1 T. pure vanilla extract
1 small jar caramel ice cream topping

1. Combine the sugar, salt and milk in a large sauce pan. Cook over medium heat, stirring occasionally until the mixture almost boils. Reduce heat to low.
2. Take 1 cup of the milk and very slowly drizzle it into the beaten eggs, whisking vigorously as you pour. (This is called tempering your eggs.)
3. Then take the egg mixture and slowly drizzle it into the rest of the hot milk mixture, whisking vigorously as you pour.
4. Continue to cook the milk and eggs over low heat, stirring constantly until it slightly thickens, about 2-3 minutes.
5. Remove from the heat and refrigerate for at least 1 hour. (If you feel like there are some lumps in the mixture, no worries. Put the mixture through a fine sieve to remove any lumps. This can happen if some of the egg doesn’t incorporate and scrabbles slightly. This only works if there are just a few small lumps. If the mixture is really lumpy, it probably didn’t thicken much and you probably need to start over.)
6. After 1 hour combine the chilled mixture, the whipping cream, vanilla and the caramel apple sauce. Whisk until everything is well incorporated.
7. Pour into the ice cream maker and follow manufactures instructions.
8. When the ice cream comes out of the ice cream maker, transfer to a large plastic storage container.
9. Pour the caramel ice cream topping on the top. Take a knife or spoon and swirl the caramel throughout the soft ice cream. Be sure to just swirl and not mix it in completely.
10. Allow the ice cream to set up in the freezer for about 4 hours or overnight.
11. This recipe make about 2 – 2 ¼ Quarts of ice cream.

Why Andes Mints will never go out of business!

Tonight is book club! I'm the lucky host this month. I really am excited. We have the coolest book club. Our husbands think we're all crazy because it begins around 7 p.m. and has been known to go until well after midnight. How do they expect anything less...a good book, renewing conversation, amazing food, even more amazing women...it really is the recipe for a perfect night, that none of us ever want to end.

Tonight's book; The Giver, by Lois Lowry. Tonight's menu includes; homemade fettuccine pasta with a chicken artichoke lemon cream sauce, green salad, strawberry lemonade, and key lime cheesecake for dessert. I'm fasting all day to save up the calories for tonight. (Don't worry I'll post the recipes next week.) This menu is why today's post will be short and sweet. I've got to get cooking.

But I am leaving you with a sinfully delicious chocolate cookie recipe. I have no idea who first came up with this genius idea. Probably someone at the Andes Mint test kitchen. This recipe alone guarantee's that their product will never run out of buyers! I hope you like it as much as we do.

DOUBLE CHOCOLATE ANDES MINT COOKIES

1 devils food cake mix
½ C. oil
2 eggs
1 C. Chocolate Chips
1-2 pkgs. Andes Mints; unwrapped (Depending on the size of your cookies, you’ll need 25-35 mints)

1. In a large mixing bowl combine the cake mix, oil and eggs. Mix well.
2. Stir in the chocolate chips, until well combined.
3. Spoon ½ -1 inch scoops of cookie dough onto a cookie sheet, 12 at a time. Using the back of a spoon, slightly flatten the cookie dough.
4. Bake at 350 for 10-12 minutes.
5. Immediately after they come out of the oven, place one mint on each cookie. Let them melt for about 30 seconds to a minute. Then, using a knife, spread like frosting all over the top of the cookie.