Friday, February 29, 2008

One Reese's Lover...

The Reese just waiting to be used..

The cookie dough - Sugar Cookie, Chocolate Chip, & Reese Peanut Butter

The candy - kisses & what is that in the "orange" bag??:)
Yes, yes, oven the dough is coming!
And the finished works...
Who can resist a Chocolate Peanut Butter Cheesecake??

"Peanut Butter Cup Cheesecake"

1-1/4 cups graham cracker crumbs
1/4 cup crushed cream-filled chocolate sandwich cookies
1/4 cup sugar
6 tablespoons butter, melted
3/4 cup creamy peanut butter
3 packages (8 ounces each) cream cheese, softened
1 cup sugar
1 cup (8 ounces) sour cream
3 eggs, lightly beaten
1-1/2 teaspoons vanilla extract
1 cup hot fudge ice cream topping, divided
6 peanut butter cups, cut into small wedges

In a bowl, combine cracker crumbs, cookie crumbs, sugar and butter. Press onto the bottom and 1 in. up the sides of a greased 9-in. springform pan. Place on a baking sheet. Bake at 350° for 7-9 minutes or until set. Cool on a wire rack. In a microwave-safe bowl, heat peanut butter on high for 30 seconds or until softened. Spread over crust to within 1 in. of edges. In a large bowl, beat the cream cheese, sugar and sour cream until smooth. Add eggs; beat on low speed just until combined. Stir in vanilla. Pour 1 cup into a bowl; set aside. Pour remaining filling over peanut butter layer. In a microwave-safe bowl, heat 1/4 cup fudge topping on high for 30 seconds or until thin; fold into reserved cream cheese mixture. Carefully pour over filling; cut through with a knife to swirl. Place pan on a baking sheet. Bake at 350° for 55-65 minutes or until center is almost set. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Microwave remaining fudge topping for 30 seconds or until warmed; spread over cheesecake. Garnish with peanut butter cups. Refrigerate overnight. Remove sides of pan. Refrigerate leftovers. Yield: 12-14 servings.

Enjoy this slice just for you!:)

Saturday, February 23, 2008

If I Ever Get Asked....

The famous question, "have you ever made a four layered cake"? I can respond with a "yes"!

Just waiting to be frosted

The finished product, or cake!

I still can't believe I actually did this!

And this slice is just for you...oh, milk is in the fridge.:)

Friday, February 22, 2008

And For After Dinner....

The super easy, delicious tasting, "Chocolate Snack Cake"!

The indgredients

Powdered sugar adds the finishing touch

Ta da! The finished cake!

"Chocolate Snack Cake"
1 yellow cake mix*
1 chocolate pudding mix*
1 8 oz. container of sour cream
3/4 cup oil
3/4 cup water
3 eggs
1 cup chocolate chips
Blend all together. Pour batter into a very well greased (you may need to add flour) bundt pan. Bake for 45-50 minutes or until ready at 350 degress F. Allow to cool completely before removing from pan. Sprinkle the top with powdered sugar.

**We sometime use a yellow cake mix and chocolate pudding or a chocolate cake mix with chocolate is entirely up to you - experiment!**

Which Do You Like Better...Butterscotch or Chewy Brownie??

Today I was anxious to finish my schoolwork by one in the afternoon. Why? So I could start baking! It is part of my school anyway!:) First off, I made Chewy Brownie Cookies followed by Butterscotch Oatmeal Cookies, the recipes are at the bottome of the page.
Ready for the oven

My sister makes these a lot better than I do...they always come out flat for me, but oh, they taste soo good!

Now these are picture perfect cookies and they taste good too...what more could you want in a cookie?

Just waiting for the cookie monsters to devour them...

"Chewy Brownie Cookies"
2/3 cup shortening
1 1/2 cup firmly packed brown sugar
1 tbsp. water
1 tsp. vanilla
2 eggs
1 1/2 cup all-purpose flour
1/3 cup unsweetened baking cocoa
1/4 tsp baking soda
1/2 tsp. salt
2 cups semi-sweet chocolate chips

Heat oven to 375 degrees F. Combine shortening, brown sugar, water & vanilla in a large mixing bowl. Beat on medium speed of electric mixer until well blended. Beat eggs into creamed mixture. Combine flour, cocoa, baking soda, and salt. Mix into creamed mixture at low speed just until blended. Stir in chocolate chips. Drop rounded meausring tablespoonfuls 2 in. apart onto ungreased baking sheets. Bake for 7 - 9 min. or until cookies are set. DO NOT OVERBAKE! Cool on a baking sheet for 2 minutes. Remove to wire rack to cool completely.
"Butterscotch Oatmeal Cookies"
2 cups all-purpose flour
2 tsp. baking powder
3/4 tsp baking soda
1 tsp. salt
3/4 tsp. nutmeg
1/8 tsp. allspice
2 sticks unsalted butter, softened
1 cup firmly packed brown sugar
1/2 cup sugar
2 large eggs
2 1/2 tsp. vanilla
1 tbsp. hot water
1 1/2 cups quick cooking oats
2 cups butterschotch chips
3/4 cup chopped walnuts (optional)
1/2 cup coconut (optional)
Preheat oven to 375 degress F. Your choice of greased or ungreased baking may want to so the cookies don't stick to the pans! Sift the flour, baking powder, baking soda, salt, nutmeg, & allspice onto a sheet of waxed paper. Cream the butter in the large bowl with an electric mixer on low speed for 4 minutes. Add the brown sugar in two additions, beating on moderate speed for 1 minute. After each portion is added, add the sugar and beat for 1 minute longer. Blend in the eggs, one at a time, beating for 1 minute after each is added. Blend in the vanilla and hot water. On low speed, add the flour mixture in two additions, beating just until the flour is absorbed. Scrape down the sides of the mixing bowl with a rubber spatula to keep the dough even textured. Blend in the rolled oats and butterscotch chips, walnuts, or coconut (if desired). Drop the dough in rounded balls, smaller than a tablespoon 3 inches apart. Bake for 10-12 minutes or until softly set. Let the cookies stand on the sheets for 1 minute and then transfer to cooling racks.

Thursday, February 21, 2008

Anna's Favorite...

"Mocha Layer Cake"

This is the best chocolate cake I have ever tasted! If you like chocolate and coffee you should try this!