10 Minute Hot Fudge

Ingredients:
2/3C Half-Half
1/2C light corn syrup
1/3C brown sugar, packed
1/4C unsweetened cocoa powder
1/4 tsp salt
6oz dark chocolate, chopped
2 TB butter
2 tsp vanilla

Directions:
1) Combine first six ingredients and cook on med-low, stirring often, until chocolate has melted and ingredients well combined.
2) Turn on low and let simmer for 5 minutes.
3) Turn off heat and add butter and vanilla, whisk until mixed
4) Let sit on stove top to cool, serve warm

Note: Store in tupperware or mason jar, in refridgerator, for 1-2 weeks (if it lasts that long).
Note: Can substitute milk-chocolate or semi-sweet for different sweetness levels

Almond Joy Cupcakes

So I got the idea for an Almond Joy flavored cupcake from someone else's recipe. But, as always, I tweeked it and made it my own. Here's the way I went about it:

Ingredients: box of vanilla cake mix, 1/3 c oil, 3 eggs,
1/4 c water, 1c coconut milk, chocolate frosting,
sweetened shredded coconut, and sliced almonds

Follow instructions on the box - however, I
substituted 1 cup coconut milk + 1/4 c water
instead of 1 1/4 cups water.
Also I added roughly 2 cups shredded coconut

Fill cupcake pans 2/3 way full.
Bake 350 degrees for 20 minutes
I yield 2 dozen cupcakes

Let cool completely before frosting.

While cupcakes cool, mix bag of sliced almonds and
remaining shredded coconut in a bowl
(makes for easier dipping/topping later)

Frost.

Dip

Done

Chocolate Chip Cookie Dough Cupcakes

There was a stretch of time when I was making cupcakes a few times a week (getting ready for a bridal shower). This one was decadent for sure.

Cupcakes:
1 box Butter Golden Cake Mix
3 eggs
1/2 C butter, room temperature
2/3 C water
1 tsp vanilla
1 bag chocolate chips

Make cake according to box. Add vanilla and chocolate chips. Preheat over to 375 degrees and bake cupcakes 20 minutes. Once cooled cut cones out of the tops (see pictures) for fillings.

Center Filling:
4 tbsp. unsalted butter, at room temperature
6 tbsp. light brown sugar, packed
1 cup plus 2 tbsp. all-purpose flour
7 oz. sweetened condensed milk
½ tsp. vanilla extract
¼ cup mini semisweet chocolate chips

To make the cookie dough filling, combine the butter and sugar in a mixing bowl and cream on medium-high speed until light and fluffy, about 2 minutes. Beat in the flour, sweetened condensed milk and vanilla until incorporated and smooth. Stir in the chocolate chips. Fill holes made in cupcakes immediately and top with cone (filling will be sticky but easier to manage).

Frosting:
3 sticks unsalted butter, at room temperature
¾ cup light brown sugar, packed
3½ cups confectioners’ sugar
1 cup all-purpose flour
¾ tsp. salt
3 tbsp. milk
2½ tsp. vanilla extract

To make the frosting, beat together the butter and brown sugar in the bowl of a stand mixer fitted with the paddle attachment until creamy. Mix in the confectioners’ sugar until smooth. Beat in the flour and salt. Mix in the milk and vanilla extract until smooth and well blended.

Frost the filled cupcakes as desired, sprinkling with mini chocolate chips or topping with mini chocolate chip cookies for decoration.

Curried Chickpeas

The curry blend in this recipe gives an otherwise simple salad wonderful depth and robust flavor. The caramelized onions add richness, and the cilantro and lemon juice brighten the salad nicely, distinguishing the flavors. You can make it in advance; this is one salad that improves with an hour or two of chilling time.

Curried chickpeas
Total time: 20 minutes, plus cooling time
Servings: 4


1/2 cup diced onions
4 teaspoons best-quality olive oil
1/2 teaspoon turmeric
1/2 teaspoon cumin
1/2 teaspoon dried coriander
1/4 teaspoon cayenne pepper
2 (15-ounce) cans chickpeas, drained
2 tablespoons chopped fresh cilantro
1 tablespoon lemon juice, or to taste
Salt

1. In a large sauté pan heated over medium-high heat, sauté the onion in the olive oil until deep golden and crispy, about 6 to 8 minutes, stirring frequently.

2. Add the turmeric, cumin, coriander and cayenne pepper and cook, stirring constantly, until aromatic and lightly toasted, about 3 minutes.

3. Add the chickpeas, cilantro and lemon juice and continue to stir to develop the flavors, about 5 minutes. Remove from heat and season with one-fourth teaspoon salt, or to taste.

4. Cool the salad, then transfer it to a container, cover and refrigerate until chilled before serving, at least 30 minutes. Taste and adjust seasoning and lemon juice as desired. This makes just over 3 cups salad.

Lemon Apricot Angel Food Cupcakes

Oh Goodness!  These turned out FAN-FREAKING-TASTIC!

I used a simple Angel Food cake mix that only required 1 1/4 cups of water to be added to the dry mix. The baked 350* for 20 minutes creating beautiful crispy-topped mini-cakes. 

While they were still warm to the touch - using a pastry bag - I filled half of them with a lemon pie filling and the other half with an apricot filling. 

A nice shmear of vanilla frosting and a dollop of the center filling on top to identify one flavor from the next and ta-da! Yumminess as light as air! (You'll notice in the picture below a can of lemon-frosting I tried it on one of the apricot cupcakes and it was just too overpowering. The fillings were able to stand on their own so I stuck with the vanilla)

Another winner for the books!

*     *     *

Remember - ignore the lemon frosting in the picture. :)

Keep the extra batter in the refrigerator between batches -
it will help the batter stay firm and not liquefy

I used an ice cream scoop to measure out them equally - about 3/4 full

Bake at 350* for 20 minutes

They come out soft but with a hard exterior

Use a piping bag and push through the harder top.
Fill with your favorite fruit pie filling or custard

It's okay if a little comes out the top - it'll be covered with icing later

Lemon on the Left. Apricot on the Right.

Frost and decorate with a dollop of filling. 

Happy Eating!

Mexican Hot Chocolate Cupcakes with Cinnamon Frosting

I've been in search of a delicious, unusual, fantastical, four-star original cupcake recipe. And in the chocolate category...I think we may have found a winner. 

Now there is nothing wrong with a plain chocolate cupcake with either chocolate or vanilla frosting. It's an oldie but a goodie for a reason. 

I was looking for something to spice that up a little. Take the "ordinary" to the "extraordinary". 

During the Christmas holidays I make a Mexican Hot Chocolate cookie. Chocolate with a hint of black pepper, chili powder and cinnamon. So I thought "Why not a cupcake?"

And since I've promised to share the "winners" with people here's the "recipe" as it were.

Mexican Hot Chocolate Cupcakes with Cinnamon Frosting


Preheat oven to 350 degrees.

1 box Chocolate Fudge cake mix
1 1/3 cup coffee*
1/2 cup vegetable oil*
3 eggs*
1/2 tsp black pepper
1/2 tsp chili powder
1 tsp cinnamon
1/4 tsp ground cloves

(* Denotes measurements instructed on the box. Follow your cake mix recipe but substitute coffee for any water)

1) Combine cake mix and all spices - blend thoroughly

2) Add coffee and oil

3) Add eggs, one at a time - mixing well in between

4) Fill cupcake papers 2/3 of the way full (I use an ice cream scoop so they come out equal)

5) Bake 20 minutes - or until toothpick comes out clean

While cupcakes are baking beat 2 teaspoons of cinnamon into white vanilla frosting (yes, I used store-bought). 

Once cupcakes have cooled completely - frost with cinnamon icing and decorate as you please (I used a light dusting of cinnamon on top). 

*     *     *

So far all of my "taste-testers" (aka family) love them and agree these are the winning Chocolate cupcakes!

BBQ Pork Buns (Cha Siu Bao)

One style of food that I just love, but never get enough of, is Dim Sum - and BBQ Pork Buns (Cha Siu Bao) are my FAVORITE! So of course I figured out how to make them myself. Yum Yum.

Ingredients:
Box of Pillsbury Hot Roll mix (or your favorite bun mix)
Premade BBQ pulled pork (you could use leftover from another dinner or the packaged kind from the grocery)

Directions:
1) Follow directions on Hot Roll Box, after punching/rolling out cut into 1-2in pieces.
2) Roll out each piece and fill with approx. 1 TB of pork. Fold each bun purse style.
3) Preheat oven to 375 degrees. Place buns on greased cookie sheet and cook 15-20 minutes or until golden and dough cooked through.
4) Enjoy!

Chocolate Chili

I got this recipe from The Stir a number of years ago and was so intrigued. Chocolate + Chili makes me think of mole, so of course I had to try it. Now, it's the ONLY way my family eats red chili.

Chocolate Chip Chili 


1 lb. sweet Italian sausages
2 lbs. lean ground beef
2 medium onions, peeled and chopped
4 cloves garlic, peeled and minced
2 tablespoons olive oil
2 teaspoons ground cumin
1/2 teaspoon ground coriander
1 teaspoon ground cinnamon
1 teaspoon dried crushed chillies
1 medium can tomato purée
3 x 15 oz cans red kidney beans, drained
3 x 15 oz cans chopped tomatoes
1/2 cup dark chocolate chips
2 cups water
Salt & pepper to taste

Brown meats in olive oil in large pan on medium heat, using a sturdy wooden spoon to break them up.

Add onion and garlic, cook for a few minutes until soft, then add the cumin, coriander, cinnamon, and dried chillies. Stir well to combine.

Stir in the tomato purée and chopped tomatoes. Add the water and bring the chili to a boil.

Once it’s started bubbling, sprinkle the chocolate chips and the kidney beans over the chili, and give it a good stir.

Transfer it to a Crock-Pot for up to 7 hours.

Season with salt & pepper before serving. Top with your favorite chili toppings -- sour cream, shredded cheese, green onions, etc.

Caramelized Corn

Time: About 30 minutes

4 to 5 cups fresh corn kernels, white or yellow (from about 12 cobs), or two 16-ounce bags frozen white corn
1 stick (4 ounces) unsalted butter
1/2 cup chopped fresh mint
Salt.

1. If using frozen corn, drain between layers of paper towels until thawed, about 30 minutes.

2. In a wide skillet, melt half the butter over high heat. Add half the corn and cook, stirring often, until golden and browned (kernels may begin to pop), about 10 minutes. Stir in half the mint and sprinkle with salt. Transfer to a serving bowl. Repeat with remaining corn, butter, mint and salt.

Yield: 10 to 12 servings.

*     *     *

I know it seems simply and easy enough but when I think of how many times we just boil ears of corn or (dirty little secret exposed here) heat threw some frozen corn....it's nice to remember that in only a few minutes we can still add a little flavor and flare to vegetables.

Roasted Cauliflower with Lemon Butter

I'm not a big fan of (overly) cooked vegetables. Creamed spinach is one of the least appetizing foods out there in my opinion. Even steamed veggies can sometimes go to long and then are just mush.

I prefer a little *snap* to my vegetables and one way that I love is to roast/bake them instead. You have control over how long you roast them for and even if the inside is soft the outside crisps up.

Roasted Cauliflower With Lemon Brown Butter and Sage Salt

Time: About 1 hour

1/4 cup olive oil
1/4 cup sage leaves, loosely packed
1 tablespoon coarse salt, more for tossing
3 heads cauliflower, cut into florets
About 1 teaspoon table salt
6 tablespoons unsalted butter
1 lemon, zest finely grated.

1. Heat oil in a small pan until rippling. Add sage and cook, stirring, just until crisped, about 2 minutes. Lift out sage and drain on paper towels; transfer oil to a large bowl. Let sage cool and crumble with fingers into a small bowl. Stir in coarse salt and set aside.

2. Heat oven to 375 degrees. Place roasting pan with an inch of water in oven bottom. Add cauliflower to bowl with oil, add about 1 teaspoon table salt, and toss gently until coated. Spread out on two large baking sheets. Bake until browned, 20 to 30 minutes.

3. Melt butter in a small pan over medium heat. When foam subsides, watch closely and stir often. When white solids are brown and butter smells toasty, turn off heat, squeeze in juice of lemon and stir well.

4. Transfer cauliflower to a bowl, pour butter over, and add lemon zest. Add half the sage salt and toss. Taste and season with remaining salt as needed.

Yield: 10 to 12 servings.

Love Affair with Eggs Benedict

I must be craving eggs right now. Poached eggs. Eggs Benedict. I think I needed more than just a yogurt for breakfast this morning. 

As I mentioned in the Spring Herbed Poached Egg entry a beautifully poached egg really is breakfast nirvana for me. So it shouldn't be a surprise that I'm also a huge fan of Eggs Benedict. Often times if a new restaurant has Eggs Benedict on their menu that's what I'll order. Out of both testing to see if their chefs/cooks can create something so simple as a poached egg but also out of sheer desire and no will. 

I've had Benedict's with salmon, avocados, chicken, tomatoes, on various types of bread and with variations of hollandaise sauces.One of my favorite restaurants in San Diego, The Parkhouse Eatery, has the BEST BENEDICT I've ever had. Instead of English Muffins it sits on top of grilled focaccia. Instead of Canadian Bacon, they use Applewood smoked bacon then they finish it off with tomatoes, an avocado hollandaise and of course 2 perfectly poached eggs.

While the recipe below is for a traditional Eggs Benedict I think you can see where the free-style and cooks-creativeness can easily come into play. After all I always start with the basics and then work my way up to creative genius.

Eggs Benedict:

Total time: 20 minutes
Servings: 6

Hollandaise sauce
4 egg yolks
8 tablespoons (1 stick) butter, cut into three parts
Juice of 1/2 lemon
Salt
Pepper

1. Combine the egg yolks in the top of a double boiler over simmering water. Stir in the cubes of butter, piece by piece, stirring constantly. Remove from heat as the last piece melts.

2. Add the lemon juice. Taste, season. If the sauce curdles, add a chip of ice and stir.

Eggs and assembly
12 strips Canadian bacon
6 English muffins
12 eggs
Hollandaise sauce

1. Grill the bacon, reserve in a warm oven. Split and toast the muffins, (allowing for some more cooking while they stand). Reserve in a warm oven. Heat 6 plates in the oven.

2. Fill a broad-faced frying pan half full of water, and bring the water to a simmer. Carefully crack the eggs into the water a few at a time. Poach the eggs (3 minutes for soft runny eggs), trimming away any straggly whites. When the eggs are almost cooked, using a slotted spoon, remove them to warm water and continue poaching until all the eggs are done.

3. Arrange the muffin halves on plates. Cover each with a slice of bacon, then an egg, then a generous spoonful or two of hollandaise sauce. 

Spring Herbed Poached Egg

I love poached eggs. There sometimes is nothing sweeter and more delicate that a perfectly poached egg. A poached egg can make or break a restaurant for me. They really aren't hard to make but once you have started to over cook it there's no going back. There's no way to save it.While this recipe (which I found in the LA Times) has the eggs eaten on top of watercress with heirloom tomatoes I could just eat them plain. 

Spring Herbed Poached Eggs:

Servings: 4

Nonstick cooking spray, optional
2 teaspoons Dijon mustard
2 teaspoons Sherry vinegar
1 teaspoon lemon juice
1 teaspoon minced shallot
3 tablespoons olive oil
2 tablespoons canola oil
Salt, pepper
4 cups watercress leaves
8 eggs
1 tablespoon minced fresh dill
1 tablespoon snipped chives
1 tablespoon minced chervil
8 baby small plum tomatoes

1. Spray the bottom of a large skillet with nonstick spray, or use a nonstick skillet. Fill the skillet 3/4 full with water and bring to a boil.

2. Meanwhile, whisk together the Dijon mustard, Sherry vinegar and lemon juice until blended. Stir in the shallot. Slowly whisk in the olive and canola oils until the dressing thickens and is emulsified. Stir in salt and pepper to taste. Set aside. Toss the watercress leaves with the dressing and divide among 4 plates.

3. Reduce the boiling water to a simmer. To poach the eggs, work with 2 at a time. Crack the first egg into a small bowl, then carefully pour into the water; repeat with the second egg. Cook until the whites of the eggs are set and cooked through, about 3 to 4 minutes, then remove them from the water with a slotted spatula. Repeat with the remaining eggs. Place 2 eggs atop each plate of watercress. Sprinkle the eggs with salt and pepper to taste, then the dill, chives and chervil. Garnish with the tomatoes.

Accordion potatoes with fresh rosemary

Accordion potatoes
Total time: 1 hour, 15 minutes
Servings: 6

6 baking potatoes, about 2 pounds total, scrubbed
2 tablespoons olive oil
1/2 tablespoon sea salt
1 bunch fresh rosemary
Shredded Cheddar cheese for sprinkling, optional

1. Heat the oven to 400 degrees.

2. Put a potato on a cutting board and lay a wooden spoon next to it. Cut 8 or 10 slices down through the potato until the knife reaches the spoon handle; this will leave the base of the potato intact. Repeat with all potatoes.

3. Place the potatoes in a roasting pan, drizzle with the oil and sprinkle with the salt. Place a sprig of rosemary between each slice. Bake until tender, 40 or 50 minutes.

4. For serving, remove the rosemary springs and replace with fresh ones, or sprinkle with shredded cheese.

Lemon Aioli

I'm a serious sucker for asparagus (too bad it's currently $4/lb here in Portland) and would eat aioli on just about everything (if it didn't mean I'd have clogged arteries and die before my next birthday) - so when I saw this LA Times recipe for a Lemon Aioli and they should it on asparagus

*droooool* I had to share.

Lemon aioli
Total time: 10 minutes
Servings: 4 to 6

Note: This can be made in a food processor rather than with a mortar and pestle but not in a blender, which will leave the garlic too bitter.

4 cloves very fresh garlic
1/2 teaspoon coarse sea salt
1 egg yolk, at room temperature
Juice of 1 lemon
3/4 cup extra-virgin olive oil
Zest of 1 lemon
Freshly ground white pepper to taste

1. Smash the garlic cloves with the flat side of cleaver or chef's knife. Remove the peel and place the pulp in the bottom of a large mortar and pestle. Add the sea salt. Mash with the pestle into a smooth paste. Add the egg yolk and mix with the pestle until well incorporated. Add the lemon juice and mix well.

2. Using a small whisk, continue mixing while very slowly dribbling in the olive oil. Whisk until creamy and emulsified. Whisk in the lemon zest. Season with the white pepper to taste and additional salt if needed. Serve with asparagus, artichokes, shrimp, haricots vert or anything springy.

Each of 6 servings: 254 calories; 1 gram protein; 2 grams carbohydrates; 0 fiber; 28 grams fat; 4 grams saturated fat; 35 mg. cholesterol; 193 mg. Sodium

Moroccan Apricot Chicken

I can't even begin to tell you how much my family enjoys this dish. The first time I made it (for a special family dinner) I also make couscous, bastilla and had warmed naan. It was like we died and went to heaven. I got the idea from a Moroccan restaurant here in Portland, and figured I'd find a way to make it at home. I hope you enjoy it as much as my family. 

Ingredients:

2 tablespoons olive oil

4 skinless chicken thighs

1 large onion, chopped

1 tablespoon minced garlic

1 teaspoon minced fresh ginger

1 1/2 teaspoons ground coriander

1 tablespoon ground cumin

1 1/2 teaspoons ground cinnamon

1/2 cup chopped dried apricots (can substitute dried figs, prunes or other fruit)

1 cup chopped tomato (fresh or canned or boxed, with juice)

2 cups cooked or canned chickpeas, drained, with the liquid reserved

1 to 2 cups chicken stock, bean liquid or water, or more as needed

Salt and freshly ground black pepper

Directions:

Toss everything in a slow cooker and let cook (on low) for 3-4 hours (depending on the size of thighs)

Winter Squash Pizza

I found this recipe in the NY Times food section a few years back. My family are big squash lovers and with the autumn/winter harvest happening I thought this might go over well.

Ingredients:

Yellow cornmeal to dust the pizza stone (or nonstick spray to grease the baking sheet)

1 pound fresh dough (from a pizza shop) or a frozen dough, thawed; or prebaked pizza crust

2 tablespoons olive oil

2 medium yellow onions, halved through the stem, then thinly sliced

3/4 cup frozen winter squash purée, thawed

2 teaspoons minced sage leaves or 1 teaspoon rubbed sage

1/4 teaspoon grated or ground nutmeg

1/4 teaspoon salt

1/4 teaspoon freshly ground black pepper

1 1/2 ounces Parmigiano-Reggiano or Grana Padano or pecorino, finely grated

1 tablespoon pine nuts

Preparation:

1. Preheat pizza stone or oven. If using a pizza stone, preheat it in the oven at 450 degrees Fahrenheit for 30 to 45 minutes; if using a pizza tray or a large baking sheet, preheat the oven to 450 degrees.

2. Prepare the crust. If you’re using fresh dough on a pizza stone, dust a pizza peel lightly with cornmeal. Add the dough and form it into a large circle by dimpling it with your fingertips. Pick it up and shape it by slowly turning it by its edge, stretching that edge all the while, until the circle is about 14 inches in diameter. Set it cornmeal side down on the peel.

To use fresh dough on a pizza tray or a large baking sheet, grease the tray or baking sheet lightly with nonstick spray. Lay the dough on the baking sheet and dimple it with your fingertips — then pull and press it until it forms a circle about 14 inches in diameter on the pizza tray or a 12-by-7-inch, somewhat irregular rectangle on the baking sheet. If you’re using a prebaked crust, place it on a cornmeal-dusted pizza peel or on a greased pizza tray or a large baking sheet.

3. Heat a large skillet over medium heat, then swirl in the oil. Add the onion slices, reduce the heat to very low, and cook, stirring often, until soft, golden and very sweet, 20 to 25 minutes.

4. Meanwhile, stir the squash purée, sage, nutmeg, salt and pepper in a medium bowl until uniform. Spread this mixture evenly over the prepared crust, leaving a 1/2-inch border at its edge.

5. Top with the caramelized onions, then sprinkle the finely grated cheese and pine nuts over the pie. Slide the pizza from the peel to the very hot stone, or place the pie on its tray or baking sheet with the pie either in the oven or on the section of the grill grate that’s not right over the heat source.

6. Bake or grill with the lid closed until the crust is golden and somewhat firm to the touch, perhaps even a little darkened on its bottom, 16 to 18 minutes. Check fresh dough occasionally to prick any air bubbles that may arise so you’ll have an even crust on the pie. Slip the peel back under the pie to get it off the stone, or set the pie on its tray or baking sheet with its pie on a wire rack. Cool for 5 minutes before slicing. If you want to make sure the crust stays crunchy, consider transferring the pie directly to the wire rack after a minute or so.

Cranberry Couscous Salad

I made this a few Thanksgivings ago (my sister is vegan-ish so I always try to find things she can eat too). It went over really well (minus my sister-in-laws mother who responded "couscous for Thanksgiving?"). I'm a huge fan of couscous - I could eat it plain for days and days but am always looking for ways to spruce it up a little.

Ingredients:

1 cup couscous

Pinch of salt

2 large carrots, grated

1/2 cup chopped pecans

1/2 cup chopped dried cranberries

1/4 cup chopped scallions

1/4 cup olive oil, or more as needed

Grated zest and juice of 1 lemon, or more juice as needed

1 teaspoon coriander

Pinch of cayenne, or to taste

Black pepper

1/2 cup chopped fresh parsley

1 tablespoon chopped fresh sage, or 1 teaspoon dried

Preparation:

1. Put the couscous in a small pot and add 1 1/2 cups water and a pinch of salt. Bring the water to a boil, then cover and remove from the heat. Let steep for at least 10 minutes, or up to 20.

2. Put the slightly cooled couscous in a large salad bowl along with the carrots, pecans, cranberries, scallions, oil and lemon zest and juice, and sprinkle with the spices and salt and pepper. Use 2 big forks to combine, fluffing the couscous and tossing gently to separate the grains. (The salad can be made up to this point and refrigerated for up to a day; bring to room temperature before proceeding.)

3. Stir in the parsley and sage. Taste and adjust the seasoning, moisten with a little more oil and lemon juice as you like, and serve.

Yield: 4 servings.

Grandma Angie's Crumb Cake

My Grandma Angie

With the holidays quickly approaching (not that I'm necessarily "ready" for them) it makes me start thinking of family and loved ones who are gone. I've been blessed to have a very close family and many things, such as the love of cooking, have been passed down for generations. 

A few years ago my aunt started emailing me some of my Grandma Angie's recipes. So today I thought I'd share one with you.

Grandma Angie's Crumb Cake*


*Note to any reader who tries this recipe. My grandmother didn't use recipes. She did everything from memory and knew what to add by heart. My family has tried years to recreate many of her recipes and after multiple tries have figured out the best measurement equivalents (i.e. How much does a "handful" of flour really measure out to?)


Mix the following ingredients
2 C flour
1 C sugar
1/2 C oil
2 tsp baking powder
1 C sour cream (my aunt said once she replaced this with strawberry yogurt and it was equally as good)
2 eggs
Dash of salt
sliced apples

Grease a baking pan - batter will be thick so you may need to spread to edges with a spatula.

Ingredients for topping:
1 1/2 C flour
1/2 C sugar
dash of salt
lots of cinnamon (I warned you about the measurements not being exact)
1 stick of butter, softened to room temperature

Grab a fist full and squeeze.
Break off large chunks and place all over top of cake.

Bake at 350* for 30-35 minutes or until golden.
Once cooled sprinkle with powdered sugar and serve.



I hope it works for you and I hope you love it.
Thanks Grandma Angie.

Turtle Graham Bars

A few weeks ago this was the FoodNetwork's 12 Days of Christmas cookie and I don't know about you but I don't know what's NOT to like about this recipe. Graham crackers, butter, sugar pecans and chocolate. That's all it is. 

Super easy and fast. These are easily going to be my new "go-to" cookie when cookie exchanges come around.

Ingredients

• Approximately 14 graham crackers
• 1 cup (2 sticks) unsalted butter
• 1 cup packed dark brown sugar
• 1 cup chopped pecans
• Pinch of salt
• 12 ounces dark chocolate, finely chopped

Directions

Preheat the oven to 350 degrees F.

Line a rimmed baking sheet with a silicone mat. Arrange the graham crackers in a single layer on the lined baking sheet.

Put the butter, brown sugar, pecans, and a pinch of salt in a saucepan and bring to a boil. 

Boil for 2 to 3 minutes, stirring constantly. 

Pour the butter mixture evenly over the graham crackers and bake for 15 minutes. Remove and set aside.

Meanwhile, melt the chocolate in a glass bowl placed over simmering water. 

Pour the chocolate over the toffee-covered graham crackers and spread evenly. 

Chill completely in the refrigerator for about 30 minutes.

Cut into bars. 

Lemon Ricotta Cookies with Lemon Glaze

Every year I subscribe to the Foodnetwork's 12 Days of Cookies. Some I've fallen in love with and plan to make again and again while others I don't even bother testing out.

This one however is one that, while it doesn't scream 'CHRISTMAS' to me is certainly worth making again.

Lemon Ricotta Cookies with Lemon Glaze
Ingredients

Cookies:

* 2 1/2 cups all-purpose flour
* 1 teaspoon baking powder
* 1 teaspoon salt
* 1 stick unsalted butter, softened
* 2 cups sugar
* 2 eggs
* 1 (15-ounce) container whole milk ricotta cheese
* 3 tablespoons lemon juice
* 1 lemon, zested

Glaze:

* 1 1/2 cups powdered sugar
* 3 tablespoons lemon juice
* 1 lemon, zested

Directions

Preheat the oven to 375 degrees F.

Cookies:

In a medium bowl combine the flour, baking powder, and salt. Set aside.

In the large bowl combine the butter and the sugar. Using an electric mixer beat the butter and sugar until light and fluffy, about 3 minutes. Add the eggs, 1 at a time, beating until incorporated. Add the ricotta cheese, lemon juice, and lemon zest. Beat to combine. Stir in the dry ingredients.

Line 2 baking sheets with parchment paper. Spoon the dough (about 2 tablespoons for each cookie) onto the baking sheets. Bake for 15 minutes, until slightly golden at the edges. Remove from the oven and let the cookies rest on the baking sheet for 20 minutes.

Glaze: Combine the powdered sugar, lemon juice, and lemon zest in a small bowl and stir until smooth. Spoon about 1/2-teaspoon onto each cookie and use the back of the spoon to gently spread. Let the glaze harden for about 2 hours. Pack the cookies into a decorative container.