Oreo Frozen Ice Cream Pudding Cake

I know you want this!  I can see it all over your face.  Come on…admit it!  There you go, I knew you would.  ~smile~  I’ve changed an old dessert to a “healthier” version.  Healthier, but by no means healthy.  Big difference so eat sparingly.  Or, eat like a piggy and diet for a month to make up for it.  ~big guilty grin!~  This makes a lot!  It is a huge frozen dessert.  You can make it in smaller pans or even cupcake liners as very cute and easy to handle dessert for the children and adults alike!  Go ahead…make someone people happy!  Enjoy

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Canned Fruit Jello

Have you seen the jello made in a can of fruit?  It looked so good and reminded me of my sweet Mama's Green Jello Salad she would make.  You know, the one with nuts, pineapple, cream cheese in lime jello?  Yeah, that one.  I love that!  This is close to it.  Well, not really but the lime and pineapple remind me of it.  Use different fruit and jello combinations.  I'm going to use peaches and ....I don't know, whatever the boys pick out I suppose.  I had to use a large box of jello and it was too much for the can but my boys didn't mind one bit at all.  ~smile~

Cara Cara Orange Coffee Cake

If you have never tried Cara Cara Orange Coffee Cake, or any orange coffee cake for that matter, you need to!  It really is amazing!  Hubby thinks so, too.  I cut a piece to take a picture later, put it aside and went about cleaning the mess I made in the kitchen.  I am a messy one!  When the kitchen was clean,  I went to take the picture of my perfect little piece of Cara Cara Orange Coffee Cake and it was gone!  Geez, I thought after hubby ate three pieces, this piece would be safe.  No!  He ate it!  Hence, the photo below is not the perfect piece I wanted to take a picture of.  I had to take a picture in a hurry and hope for the best.  This is it in all its glory.  From now on, if I want to take a picture of something I'll snap away or I'll hide it!  Enjoy!

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Microwave Coconut Lemon Torte

I made Lemon Curd yesterday.  We ate out of spoons and  mixed it in Homemade Yogurt, recipe soon, and today..I made this lovely cake!  I made the cake in the microwave which was a first for me.  It is one of the recipes I found last year while looking through old things.  ~smile~   I cooked it lower because I was afraid I would over cook it and end up with a brick. Feel free to put in a cake pan and bake it in the oven.  I only had a 9.5" pie plate to use in the microwave..so that is what I used.  You may need to adjust times just a bit.  I'll try another cake very soon and adjust times if needed.   The cake did turn out moist and so delicious paired with the Lemon Curd and coconut.  Enjoy!

Microwave Coconut Lemon Torte

1 cup unbleached all purpose flour...I used King Arthur

3/4 cup sugar

1 1/2 teaspoons baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1/3 cup coconut oil...measure it solid

2 eggs

scant 1/2 cup buttermilk...(just a little under 1/2 cup)

Lemon Curd, homemade

1 cup heavy cream

2 to 3 Tablespoon confectioners sugar

coconut

Whisk flour, sugar, baking powder, baking soda, salt together.  Add coconut oil eggs, and buttermilk.  Mix on low until incorporated then mix on high 2 to three minutes.  

Put wax or parchment, I used, in a microwave pie plate.  

Spread batter in pan.

Cook on low 6 minutes.

Cook on medium  9 to 13 minutes or until done.  

You will be able to put your finger on the top without it being wet. 

Let cool a couple of minute and then take out of pie plate and cool on rack.

Once cool, slice cake in half horizontally.

Spread Lemon Curd on bottom layer, as much as you want.

Whip one cup heavy whipping cream with 2 to 3 Tablespoons confectioners sugar. 

Place top layer on top of lemon curd. 

Ice torte with whipped cream on top and sides, if desired. 

Cover with coconut.

Enjoy! 

Quinoa and Flax Seed Chocolate Cupcakes with Chocolate Ganache

I am trying to incorporate healthier recipes in our diet.  The boys pediatrician said I could cut out gluten and and dairy to help with one of the twins over active behavior and my oldest short attention span and forgetfulness.  This is my first change and my boys really like them!  They have a slightly different taste and I'm not certain if it is because of the quinoa flour or flax seed.  I did find they taste better after they have cooled completely.  The addition of dark chocolate chips and dark chocolate ganache was a plus.   Hope you like them.  My boys have asked for them again....already!  You can find the recipe on Examiner.com.  I would love if you would subscribe to my articles there.  ~love and hugs~

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Dark, Dark Chocolate Pie

This pie is so rich, smooth, velvety and delicious your family and friends will be asking you to make this again even before the first one is gone. There simply isn’t a comparison between this and a store bought pie. Take the time to make smiles from your kitchen.

Carrot Cake

I LOVE Carrot Cake!!  I think it is one of my all time favorite cakes.  While I was growing up my Beloved Aunt Ree Ree would always bake our favorite cake on our birthday.  That and a dollar or two in a card were treasured.  We were able to eat the first slice but had to share the rest.  ~smile~  Lately, I have been wanting one and just haven't been able to make one.  Every time I go to the fridge, I find the mini horses have eaten all the carrots.  I blame my hubby for that but no worries..the minis love carrots, too.

I watched The Pioneer Woman this morning and was inspired to make Sloppy Joe Hoagies and a Carrot Cake.  I wanted to make the Chocolate Dipped Granola Bars but didn't have time.  Perhaps in a day or two when the cake is gone.  The cake is an easy recipe to make.  It's one I have made for many, many, many, many years...a long time.  I usually only make a little icing.  My boys and I eat it as is.  Hubby likes the icing so we let him eat it all if he wants.  Enjoy!  Love and Hugs!

This recipe can also be found here.

Dark Chocolate Bean Cake with Raspberry Sauce

I am always looking for new recipes to make.  Especially ones I can sneak something healthy into like veggies or beans.  This time I used beans and nobody was the wiser.  It has a slightly different texture but not in a bad way.  It is a thin cake and will be eaten in no time at all.  I made this last night and it is already gone.  Make it for your family and don't tell them what the secret ingredient is.  You'll smile as they eat it and rave about their newest favorite cake.  Enjoy!

Dark Chocolate Bean Cake 

1 large can white beans, rinsed and drained

3 large eggs

1/2 unsweetened dark cocoa

3/4 to 1 cup granulated sugar

1 1/2 teaspoon baking soda

1/4 teaspoon salt

1 1/2 teaspoon vanilla extract

1/2 to 1 cup dark chocolate, chopped, or mini semi sweet chocolate chips

Preheat oven to 350 degrees F.  Grease 8" springform pan. 

In a food processor, mini processor (that's what I used) or blender,  pulse or blend, beans and eggs until smooth.  Put in bowl and whisk in cocoa, sugar, soda, salt, and vanilla extract.  Stir in chocolate chips, as many as you wish.   

Pour into a greased 8" in springform pan.  

Cook in preheated oven for 15 minutes, turn and cook another 12-18 minutes until toothpick comes out clean. 

Raspberry Sauce

2 cups raspberries, fresh or frozen, I used frozen

1/4 cup water

3 tablespoons granulated sugar, more if desired

1/2 to 1 teaspoon vanilla or almond extract, optional

While cake is cooling, heat water and sugar until sugar is dissolved to make a light syrup.  

Add 2 cups raspberries to light syrup.  

You can add more water and sugar to make more syrup. 

Heat raspberries.

Spoon over whole cake or individual slices.  

Keep refrigerated if sauce is over cake.  

Enjoy!  

Shared with these lovely blogs

EMM Church Supper #54
The Better Baker Weekend Potluck #33

Honey Vanilla Ice Cream Made in the Freezer

Here is another frozen recipe of delight!  We are having fun trying different flavors!  I wanted to skip the granulated sugar and opted for honey instead.   Such a wonderful flavor combined with vanilla!!!!  

Honey Vanilla Ice Cream

3 cups 2% milk

2 cups heavy cream

1/2 to 3/4 cup honey, your preference

1 1/2 to 2 teaspoon pure vanilla extract, your preference

Mix everything together well and pour in a freezer safe pan.  I use stainless steel, but any freezer safe pan will do.

When ice crystals form, take out of freezer and scrap the ice cream, breaking it apart and fluffing it up.

Do this 2 to 3 more times.  

Or.....

If you are gone, or forget like I do, you can break in small pieces once it is frozen,  put in blender,  food processor,  use a mixer and mix until smooth. 

Eat now or put in a freezer safe container and return to freezer until hard.

Top with your favorite toppings and Enjoy! 

Frozen Banana Yogurt in the Freezer

My boys love ice cream, frozen yogurt and popsicles.  I have been trying to make healthier recipes for my boys....trying.   Since they have been asking for ice cream for days now,,  I thought I would make frozen yogurt instead.  Using four ingredients it is easy peasy.  Get your blender out and make this delicious frozen treat.  

The hardest part is the wait! 

Mocha Java Sorbet Made In Freezer

I am always looking for new frozen desserts.  It's summer and it's hot!  Okay, we eat frozen goodness all year.  Anyway, I was looking for a different one and found many for mocha java sorbet.   There are four of us that drink morning coffee.  The younger ones are more coffee flavored milk.  We like chocolate, too.  Hmmm, something for us to definitely try!  It turned out great!  Except...seems there is an exception a lot these days, I didn't have semi sweet chocolate squares and used milk chocolate chips instead.  Very chocolaty and yummy but the coffee is an aftertaste.  Use semi sweet if you are looking for more of a coffee taste or replace the water with coffee or both, which is what I will do next time.  Hope you enjoy it as much as we did.

Dark Chocolate Upside Down Cake

An old recipe my Grandma and Mama would make.  It's also known as Chocolate Cobbler.  Very simple yet wonderful.  It's just what your chocolate lovers are wanting!  A thin cake with a thick chocolate sauce. You can easily double this to make a thicker cake.  When ready to serve, cut a piece, flip it over with a spatula and see the amazement on faces gathered 'round.  

Enjoy!  Love and hugs! 

Baked Banana French Toast Casserole with Brown Sugar Vanilla Crumb Topping

I get tired of the same ole, same ole for breakfast/brunch, don't you?  Every morning, it's the same for us.  Eggs, turkey bacon, grits, oatmeal, pancakes...you get the idea.   It was time to try something new.  I decided on baked french toast and the result was a very delicious, dessert like meal.   Perfect for a lazing weekend brunch when you want something special but don't want to spend the morning making it. 

This needs to be made ahead of time, overnight is great.  You can make it in the morning for an evening dessert, too.  I made it in the afternoon and baked it the next morning.   A shorter amount of time would work as well.  I had an abundance of bananas I bought on sale, just wanting to become a part of this scrumptious pan of yumminess.  Those, along with homemade bread (I forgot to write the recipe down!) ...were perfect.  The baked french toast itself is not very sweet but the topping is.  The combination works well.  Feel free to adjust to your desired sweetness.  I also found that I did not need syrup or even powdered sugar, at all for this.  It's your breakfast/dessert, you eat it any way you like it.  After all, I read that eating dessert with breakfast helps you lose weight.  Perhaps it works if you eat your dessert for breakfast instead????  Enjoy!  <3 and hugs! 

Baked Banana French Toast with Brown Sugar Vanilla Crumb Topping

Baked French Toast

1 loaf of French or Italian bread, sliced 3/4"

   may use regular bread, also

1 1/2 cups coconut milk, whole milk or half & half

6 eggs, beaten

1/2 cup heavy cream

   may use any combination

1/4 cup sugar or more 

1/4 honey or more 

1 teaspoon ground cinnamon

1 1/2 teaspoon vanilla

4 bananas or any fruit, or combination, you have on hand

1 tablespoon lemon juice and 4 tablespoons water, to dip bananas or apples in, if using

Brown Sugar Vanilla Crumb Topping

1/2 cup all purpose flour

1/2 cup brown sugar, packed

1/2 teaspoon vanilla

2 tablespoon unsalted butter 

Grease, or spray with non stick spray, 8x10 pan. 

Put slices of bread in greased pan.  If using loaf bread, overlap the pieces.  

In large bowl, mix by hand, eggs, cream and milk, sugar, honey, cinnamon, vanilla.   

Pour over bread, pushing slices down.  Cover with foil and put in refrigerator for 2 hours to overnight.  Although I have never made this before, I would probably put it in the oven before the 2 hours was up, if'fen I took a mind to.  ~smile~  

When getting ready to bake, take out of oven for 30 minutes and preheat oven to 350 degrees F.  Cook, covered for 30 minutes.  While cooking, cut up fruit you wish to use, if any.  If your fruit tends to darken, mix lemon juice and water, and put fruit in it.  

Cut flour, brown sugar, vanilla and butter together to resemble crumbs.  

Place fruit that has been in lemon water, on paper towel to drain.  Pat dry.

After 30 minutes, take out of oven and carefully remove foil, there will be steam.   

Layer fruit and top with crumb mixture.  Bake another 15-20 minutes, until brown. 

*Note...my french toast looked like a mountain in the middle but settled back down once out of the oven.  

Serve with warm maple syrup and/or powdered sugar.  Warning....it will be very sweet if you do!  I like it just the way it is out of the oven.  Enjoy!  <3 and hugs! 

I would love for you to  stop by, subscribe (button is above the picture)  and leave a comment on Examiner.com.  Thank you!  <3 and hugs! 

Peanut Butter Cookies Gluten Free

Each Tuesday this summer means my twin 5 year old boys are going on dates to the movies.  ~smile~  I'll be honest with you...I'm a Mom that takes food to the theater.  There is just no reason to charge 3 dollars for a bottle of water or 6 dollars for a soda (I drink way to many diet cokes).  The food is ridiculously priced as well.   The exception is a large popcorn.  I can divide it 5 ways and refill it for free on the way out for us to munch on later.  Most Tuesday mornings you will find me bustling about the kitchen making a snacks to take with us.  This morning I was out of flour, all flour.  I remembered this one my precious Mama would make for me oh so many years ago.  ~smile~  I made them and added mini chocolate chips to the tops before putting them in the oven.  They are sweet, I think I will reduce the by half next time I make them.  My boys loved them and I hope you do, too! <3 and hugs!

Peanut Butter Cookies Gluten Free
makes 2 to 3 dozen bite size cookies

1 cup peanut butter, your choice

1/2 cup brown sugar, packed

1/2 cup granulated sugar

1 egg, beaten

1 teaspoon vanilla extract

1/4 cup, more or less, chocolate chips, optional

1/4 cup, more or less, oats, optional

1/4 cup, more or less, peanuts or pecans, optional

Stir both sugars (start with half of each and taste, adding more if you wish), egg and vanilla together.  

Add chocolate chips, nuts, oats or whatever you wish, if you want to.  Start with 1/4 and adding a little more if desired. 

Pinch dough and roll into a quarter size ball for bite size cookies and place on an un-greased cookie sheet.  

I pushed the dough slightly and added mini chocolate chips on the top instead of in the dough.

Bake for 5 minutes, turn and bake another 2-5 minutes depending on size.  

They are done when brown on bottom and light brown around edges. 

Put on cooling rack immediately out of the oven.   

Enjoy!  <3 and hugs! 

Shared on:

Vegetarian Mamma Gluten Free Friday #1

Chocolate Ice Cream Made In The Freezer

Who says you can't have ice cream without an ice cream maker!  I'm pretty certain as long as I keep making ice cream this way, I'll never get the ice cream maker I want either!  It's really easy to make the worst part is the wait.  Make it in the morning if you want it for the evening or the night before even for a really hard set.  The ice cream melted, once again, before I could take a picture.  It was hard set when it started.  ~smile~  Who wants ice cream?  <3 and hugs!

Chocolate Freezer Ice Cream

2 squares unsweetened chocolate, 1 oz each, chopped into small pieces

2 cups heavy whipping cream, divided

pinch salt

1 can condensed milk, chilled

Heat 1 cup cream until it gets hot but does not boil.

Take off heat and add chopped unsweetened chocolate, stirring until melted. 

Chill until completely cool.

Put condensed milk in large bowl.

Beat remaining 1 cup of cream with chilled cream and chocolate until firm peaks form. 

Do not over beat.

Fold into condensed milk and put in a loaf pan or shallow pan for faster freezing.  

Freeze at least 6 hours.  My freezer was opened at least one hundred times while trying to make this set.  It was soft serve at 4 hours.    Try at least 6 hours for a firm set. Enjoy!  <3 and hugs!

Can also be viewed here.

Chocolate Cheesecake Cup Cake

I am so loving playing with cups!  My boys love it too.  They get to eat all the fun!  These are the perfect size for individual servings.  Everyone gets to create their own cakes!  I even refrigerated leftover cake mix last night and baked more today.  Try these with whatever you have on hand to fill them with.  I tried cheesecake in one and it was great.  The plain one was wonderful....so moist!  Add chocolate chips, m&m's, nuts, preserves, caramel....you get it, don't you?  I'll see you 'round the microwave!  <3 and hugs!

Chocolate Cheesecake Cup Cakes

dark chocolate cake mix

ingredients to make cake according to directions

fillings of your choice

16 oz cup

microwave

Cheesecake Filling

8 oz neufchatel cream cheese  

1 cup sugar

1 teaspoon vanilla, optional

Mix in bowl until fluffy.  

Mix cake according to directions.  Spray cup.  Add 1/2, more of less, cup cake mix.  I just used a regular tablespoon and added three heaping spoonful.  Add tablespoon of filling, more or less, there are really no set amounts.  Cook in microwave, mine is 1100 watts) for 40 seconds.  It should be soft yet set when touched.  Run knife around edge and plate.  Add your favorite toppings.  I just used the homemade chocolate syrup I made the other day. 

This is a plain one.  Very moist and really didn't need the chocolate syrup, but it was requested.
<3 and hugs! 

 Enjoy! 

Pineapple Upside Down Cup Cake

A couple of days ago I saw an article in our newspaper about cooking in a cup.  Did you happen to see that?  I was intrigued by this as my family is getting to be so very Picky lately!!  This will be perfect for me.  I can cook what is wanted.  Really wanted.  It's just that easy!  No waste when everyone wants something different.  Here is one of the "cup cakes" I have made.  Play around and make up your own.  I'd love for you to share on my page.  Have fun and enjoy!

Cheesecake and Chocolate Pie

I made this for Mother's Day..problem,  I waited until late afternoon to make it.   Needless to say, there were a few unhappy people until I reminded them of the Lemon Fizz Cake I made the day before.   Their smiles came back.  ;D   I'm sorry for the lack of pictures.   I cannot find the ones I took while fixing it.  Hmmmm,  I wonder what became of them?  I'll post them when and if,  they are found.  In the mean time....enjoy this one!  <3 and hugs!

Cheesecake and Chocolate Pie

1 cup self rising flour

1 - 1 1/2 cups pecans, chopped to make 1/2 cup..more or less

3/4 stick margarine, melted

8 oz neufchatel cheese 

1 cup sugar or splenda

16 oz cool whip, lite o fat free - divided

2 small boxes instant sugar free chocolate pudding

2 to 2 1/4 cups milk

grated chocolate and/or chocolate chips to garnish

Here's how to make it

Mix flour, pecans and melted margarine.  Pat in pan and cook for preheated 350 degree F oven for 15 minutes.  Let cool.

While the crust is cooling, beat together cream cheese and sugar.  Fold in cool whip.  Spread on top of crust.

Beat pudding and milk together until thick.  Spread on top of cream cheese mixture.

Top with remaining cool whip.  Refrigerate 4 hours to overnight.   We like our frozen!  

An easy way to eat frozen pie!  Enjoy!  <3 and hugs! 

Chocolate Ricotta Cake w/Bittersweet Yogurt Icing

I found a recipe on the side of Sorrento's Ricotta container for The Best Chocolate Cake Ever.  I just had to try it to see if it was telling the truth.  Changing just a little bit from the original and now waiting to see how it turns out......It was wonderful and my boys were any the wiser of my switch!  My oldest said it was the best while my twins keep asking for it for breakfast!  As far as the icing (frosting) goes, well, let's say I came about it mistakenly by not having enough ingredients on hand when I started the cake.  My boys loved the bittersweet taste.   Get the ricotta out of the fridge, you have a cake to bake!  Enjoy!  <3 and hugs!

Strawberry Grapefruit Pie

A pie with two of my favorite fruit paired together to make a yummy dessert!  The boys want strawberry, I want grapefruit.  I made a pie to keep us all happy!  Enjoy!  <3 and hugs!

Strawberry Grapefruit Pie
I received an Honorable Mention on Recipe Riot for this pie <3

1 baked deep dish pie crust

2 lbs fresh strawberries, washed and sliced

1 large red grapefruit, peeled, membrane removed and cut in sections or pieces

1/2 cup Karo Syrup, light

3/4 cup plus 2 tablespoons granulated sugar

1/4 - 1/2 cup water

3 oz box strawberry jello

3 tablespoon cornstarch

pinch of salt and pepper

whipped cream and fruit if desired

Bake pie crust according to directions.  Wash and slice strawberries.  Place in a colander  to drain.  When dry, slice.  Put some aside for toppings.  Peel, remove membrane and cut grapefruit in sections or pieces.  Put on paper towels to remove liquid.  Save some for toppings.  Dice 1/4 cup each strawberries and grapefruit put aside.  Put a layer of sliced strawberries on the bottom of the pie shell.  Add grapefruit and sprinkle with 2 tablespoons sugar.  Add another layer of sliced strawberries.  Heat Karo Syrup, sugar,  salt and pepper, diced fruit, water *start with 1/4 cup* and cornstarch, cook until thickened, stirring continuously.  Remove from heat and add jello, stirring constantly until dissolved.  If too thick, add a little water.  Pour over fruit and place in refrigerator until set.  At least 2 hours or until firm.  Top with whipped cream and additional fruit if desired.