GOOEY-CHOCO MUFFINS & APPLE CAKE

Chocolate Intensity Muffins

2 cups all-purpose flour
3/4 cup unsweetened cocoa powder
1 1/4 cups sugar
1 tbsp baking powder
1/2 tsp baking soda
1/2 tsp salt
2 large eggs
1 cup buttermilk
1/2 cup (4 oz) butter, melted
1 tsp vanilla
Confectioners’ sugar (optional)
Preheat oven to 400 F. Coat 12-cup muffin pan with vegetable spray, including top edges: muffins rise above the pan. (Coat thoroughly; these muffins have a tendency to stick.)
Add flour to large bowl. Sift in cocoa powder. Add sugar, baking powder, baking soda and salt and thoroughly combine.
Whisk eggs, buttermilk, butter and vanilla in medium bowl until blended. Pour liquid mixture over dry ingredients and fold in with rubber spatula just until combined; do not overmix.
Spoon batter into prepared muffin cups, dividing it evenly. Bake for 20 minutes or until tester comes out clean. Carefully turn out onto rack. Using tiny sieve, generously dust tops of muffins with confectioners’ sugar if desired. Makes 12 muffins.

Grandgirl’s Fresh Apple Cake

Cake:
Butter, for greasing pan
2 cups sugar
3 eggs
1 1/2 cups vegetable oil
1/4 cup orange juice
3 cups all-purpose flour
1 tsp baking soda
1/4 tsp salt
1 TBSP ground cinnamon
1 TBSP vanilla extract
3 cups peeled and finely chopped apples
1 cup walnuts, chopped
1 cup raisins
DIRECTIONS:
Preheat oven to 325F.
Generously grease a tube pan(I used mini cake pans)
In a large bowl, combine the sugar, eggs, oil, orange juice, flour, baking soda, salt, cinnamon and vanilla extract, and mix well. Fold the apples, raisins and nuts into the batter.
Pour the batter into the prepared pans and bake until a tester comes out clean about 1 1/2 hours.
Let cool.
Sauce:
3.5 ounces granulated sugar
1 liquid ounce water
3 liquid ounces heavy cream, heated
Combine sugar and water in a heavy sauce pan and cook until amber in color. Slowly add heavy cream and whisk till smooth.
To assemble:
Remove cooled cake from pan. Place a pool of sauce onto the cake round. Saute some diced green apples with some sugar until the caramelize. Place on top of cake. Drizzle melted white chocolate where ever you so choose to do so on the cake.

MONE CRISTO SANDWICH

Monte Cristo Sandwich

INGREDIENTS:
18 slices bread
butter
6 slices ham
6 slices turkey or chicken
12 slices Swiss or Gruyere cheese
a little mustard and mayonnaise, if desired
3 eggs
1/3 cup milk
1/8 teaspoon salt
DIRECTIONS:
For each sandwich use 3 slices of bread. Butter one side of bread first, then cover with a slice of ham and a slice of turkey or chicken. Butter both sides of the second slice of bread and spread with a little mustard or other dressing, if desired.
Place on top of turkey or ham slice and top with 2 thin slices of cheese. Butter third slice for top; press sandwich lightly and trim crusts. Cut into halves diagonally and secure with toothpicks.
Beat eggs with milk and salt. Dip sandwich halves into the egg mixture and fry on a hot skillet or griddle in butter or margarine. Brown on all sides, adding more butter when necessary. Remove toothpicks before serving.
Makes 6 sandwiches, 12 cut triangles, to serve 4.

STRAWBERRY POUND CAKE & PEANUT-CHOCOLATE BARS

Pound Cake Strawberry Shortcake Tower
pound cake(*see recipe)
1 pound of strawberries, thinly sliced
2 cups heavy whipping cream
powder sugar(to taste…I used about 2 TBSP)
2 TBSP Amaretto(optional)
shaved chocolate for garnish(I used Lindt Coconut Chocolate)
DIRECTIONS:
1. Whip the cream, sugar and Amaretto with a mixer(or by hand if you are crazy strong) on high speed until you have made your whipping cream become whipped cream.
2. Take your cooled pound cake. Slice into even slices(however thick you personally would like). Take a biscut cutter(again the size you like) and cut out three circles.
3. Take a pound cake circle, place a layer of whipped cream mixture, then a layer of strawberries. Take another pound cake circle and place it on top of the first layer. Then top again with whipped cream mixture and then strawberries. Add the last pound cake circle and top with more whipped cream. Garnish with shaved chocolate and put a strawberry on top.
4. Repeat this process until you run out of pound cake circles.

*Perfect Pound Cake

Ingredients:
3 Tablespoons milk
3 large eggs
1 ½ teaspoons vanilla
1 ½ cups sifted cake flour
¾ cup sugar
¾ teaspoon baking powder
¼ teaspoon salt
13 Tablespoons unsalted butter, softened
Method:
Preheat oven to 350°F. In a medium bowl lightly combine the milk, eggs and vanilla.
In a large mixing bowl combine the dry ingredients and mix on low speed for 30 seconds to blend. Add the butter and half the egg mixture. Mix on low speed until the dry ingredients are moistened. Increase to medium speed (high speed if using a hand mixer) and beat for 1 minute to aerate and develop the cake’s structure.
Scrape down the sides. Gradually add the remaining egg mixture in 2 batches, beating for 20 seconds after each addition to incorporate the ingredients and strengthen the structure. Scrape down the sides.
Scrape the batter into the prepared pan and smooth the surface with a spatula. The batter will be almost a ½-inch from the top of a 4-cup loaf pan. (If pan is smaller, use excess batter for cupcakes.)
Bake 55 to 65 minutes or until a wooden toothpick inserted in the center comes out clean. Cover loosely with buttered foil after 30 minutes to prevent overbrowning. The cake should start to shrink from the sides of the pan only after removal from the oven.
Let the cake cool in the pan on a rack for 10 minutes and invert it onto a greased wire rack. If baked in a loaf pan, to keep the bottom from splitting, reinvert so that the top is up and cool completely before wrapping airtight.


Chocolate Peanut Butter Love Bars

INGREDIENTS:
2 cups unsalted peanuts
2 cups creamy peanut butter
2 cups tightly packed brown sugar(light)
2 large eggs
1 teaspoon pure vanilla extract
1 pound semisweet chocolate, chopped into 1/4 inch pieces
DIRECTIONS:
Preheat oven to 350 degrees.
Toast the peanuts on a baking sheet in the preheated oven until golden brown, about 8 to 10 minutes. Cool the nuts to room temperature before chopping by hand.
Use a stiff whisk to blend together the peanut butter and brown sugar(I used my mixer) in a bowl. Add the eggs and vanilla extract and whisk until thoroughly blended. Add the peanuts and the chopped semisweet chocolate, mix well. Transfer mixture to a 9X13X2 inch pan. Use your fingertips to press the mixture onto the bottom of the pan and into the corner and sides, creating an even layer. Place the pan on the center tack of the preheated oven and bake for 22 minutes until set in the center. Remove from oven and cool at room temperature for 1 hour before cutting.

CHOCOLATE CHIP COOKIES

Triple-Threat Chocolate Chip Cookies
Hybrid betweencookies and brownies,incredibely rich cookies.

INGREDIENTS
1 cup chopped pecans
1 cup chopped walnuts
6 TBSP unsalted butter
8 ounces bittersweet chocolate, coarsely chopped
3 ounces unsweetened chocolate, coarsely chopped
3 large eggs
1 cup sugar
1 TBSP vanilla extract
1/3 cup all purpose flour
¼ tsp baking powder
¼ tsp salt
1 ½ cups semisweet or milk chocolate chips

Preheat the oven to 350F. Arrange the pecans and walnuts on a baking sheet in a single layer and toast for 7 to 9 minutes until golden brown. Cool the nuts completely.
Grease baking pan generously with butter or cooking spray.
Melt the butter, bittersweet chocolate, and unsweetened chocolate in a small saucepan set over low heat. Stir occasionally, watching carefully to make sure the chocolate does not burn. Remove the pan from the heat to cool.
Using a mixer fitted with a paddle attachment, beat the eggs and sugar in a large bowl on medium speed for about 3 minutes, until fluffy. Add the vanilla and melted chocolate. Beat on medium speed about 2 minutes, until the dough is thick and glossy. Add the flour, baking powder, and salt to the chocolate mixture, stirring just until incorporated. Stir in the nuts and chocolate chips. Let the dough rest for 20 minutes, which makes it easier to scoop.
Use a 1 ¾ inch diameter scoop to drop spoonfuls of dough on the prepared baking sheets, spacing them at least 1 ½ inches apart. Wet your fingertips lightly with water and gently flatten the cookie dough(no need to press hard, just press out the hump) Bake for 10-12 minutes, until the tops begin to crack and look glossy. Cool the cookies for 10 minutes before removing them from the baking sheets.


Chocolate Chip Cookies with Caramelized Sugar

INGREDIENTS
2 1/4 cups all purpose flour
1 tsp baking soda
1 tsp salt
1/2 cup *caramelized sugar
1/2 cup powdered sugar
1/2 cup brown sugar
2 large eggs
1 tsp vanilla extract
1 cup(2 sticks) unsalted butter
2 cups chocolate chips(or more if you are like me)
DIRECTIONS:
1. Preheat the oven temperature to 375°F.
2. While the oven is heating, combine the flour, baking soda and salt in a small bowl. In a large mixing bowl, cream the butter and sugar together( I like to blend all three of the sugars together in a blender for a smoother consistancy) for 3 minutes. Add vanilla extract and continue to mix. Add one egg at a time and mix thoroughly. Make sure to scrape down the bowl between each egg.
3. Take your small bowl of dry ingredients and gradually mix it into the large mixing bowl. Fold in the chocolate chips to the batter and mix.
4. Using a small ice cream scoop(or spoon) drop the dough onto your greased baking sheet.
5. Bake for 9 to 11 minutes or until the cookies are golden brown. I do 9 minutes.
6. Allow to cool.

*To make caramelized sugar for this recipe. Take a cookie sheet and line it with parchment paper. With the oven preheated to 375 F sprinkle 1 cup granulated sugar onto the middle of the pan. Bake for only about 1-2 minutes( you need to watch it the whole time because once it starts to caramelized it can quickly burn). Take out of oven and it cool completely. Once cooled, lift the blob of caramelized sugar and put into blender. Blend until the sugar is back to being super fine. Measure out 1/2 cup for the recipe. I usually make big batches of this and keep it around to use in other recipes.

APPLES, POUND CAKE & CHOCOLATE PUDDING

Orange-Cranberry Pound Cake

INGREDIENTS
2 sticks of butter, softened
3 cups sugar
5 eggs
1 cup milk
1 tsp vanilla extract
zest of one medium orange
1/4 tsp cinnamon
1/4 tsp fresh nutmeg
3 cups all-purpose flour
1/2 tsp salt
1 cup dried cranberries
DIRECTIONS
Preheat oven to 350F. In a mixing bowl, cream the butter and sugar, beating until light and fluffy. Add the eggs, one at a time, beating well after each addition. Stir in the milk and the vanilla and orange zest. Sift together the spices, flour, salt; add them to the wet ingredients, stirring gently just until well combined. Fold in the dried cranberries. Pour the batter into a greased and floured 10 inch tube pan and bake for 1 hour and 10 minutes or until a toothpick unserted in the center comes out clean. Let the cake cool in the pan then turn out onto plate.


Chocolate Extra Rocky Road Frozen Treat

2 ounces unsweetened chocolate, chopped finely
2 ounces bittersweet chocolate, chopped finely
1 cup sugar
½ cup whole milk
1 cup half and half
½ heavy or whipping cream
2 large eggs
1 tsp vanilla extract
pinch of salt
1 cup mini marshmallows
1 cup chopped walnuts
¼ bag of milk chocolate chips
½ cup crushed chocolate cookies
Place the milk, half and half, cream and vanilla extract in a heavy sauce pan over medium heat and bring just to a boil.
Whisk together the eggs and sugar in a bowl. Pour milk mixture over chopped chocolate pieces. Slowly whisk 1 cup of the hot milk mixture into the egg mixture to temper it. Pour the mixture back into the sauce pan and again cook over medium heat, stirring constantly, until it has thickened slightly and just barely coats the back of a spoon, about 7 minutes. Remove the pan from heat. Refrigerate for at least 2 hours.
Place the mixture into an ice cream maker and follow the directions for your machine. When the frozen treat is very thick(about after 20 minutes) add your “extras” and continue freezing to a soft consistency. Transfer the treat to a covered container and place in freezer to freeze.

Sour Cream-Apple Tart

Crust:
1 cup sll-purpose flour
1/2 cup butter, well chilled
1/2 cup chopped walnuts
1/4 cup sugar
1 large egg
1/2 cup apricot jam, heated and strained
DIRECTIONS:
Preheat oven to 375F. Place flour and sugar in a processor bowl. Add butter, in small chunks and blend until mixture resembles coarse meal. Add egg and walnuts. Pat dough into bottom and 1/2 inch up the sides of the pan. Bake until golden brown, 20-25 minutes. Cool, then spread with warm jam.
Filling:
2 1/2lbs tart apples, peedled, cored and thinly sliced
2 tsp fresh lemon juice
1/4 cup sugar
1/2 cup raisins(optional)
1 tsp freshly grated lemon zest
3 TBSP unsalted butter
1/4 cup brown sugar
1 tsp cinnamon
DIRECTIONS:
Toss apples with lemon juice. Melt butter in large, heavy skillet over low heat. Add apples and both sugars, stir to mix. Cover and cook until apples are just tender, 10-12 minutes.
Uncover, icrease heat to medium-high and cook until liquid has evaporated, 7-8 minutes. Stir in raisins, cinnamon and zest. Cool mixture.
Topping:
2 cups sour cream
2 large eggs
1/2 tsp vanilla
1/4 cup whipping cream
1/4 cup sugar
DIRECTIONS
Preheat oven to 350F.
Beat sour cream, whipping cream, eggs, sugar and vanilla in medium bowl.
Spoon chilled filling into crust. Very slowly pour topping over, lifting apples so topping seeps through. Bake until topping is consistancy of cooked custard, about 35-40 minutes.
Cool to room temperature and refrigerate for at least 8 hours. Serve Chilled.


Dried Cherry-Apple Clafouti

INGREDIENTS:
1 cup flour
¾ cup sugar
½ tsp salt
1 ¼ cup milk(I used whole)
5 eggs
1 tsp vanilla
1 cup dried cherries
1 green apple, peeled, cored, diced
DIRECTIONS:
1.Combine the flour, sugar, and salt in a mixing bowl.
2.Combine the milk, eggs, and vanilla in a separate bowl. Gradually stir the liquid into the flour mixture to make a smooth batter.
3.Grease a pie pan or 9 inch cake pan.
4.Pour the batter into the pan. Distribute the cherries and apples over the batter.
5.Bake at 350F for about 45 minutes or until set and browned.
6.Serve warm and cut. Dust with powdered sugar.
Serves 12.
This was a little cakey for me. Next time I would use less flour with this recipe.

RASPBERRY-CHEESECAKE & CHOCOLATE-PEANUT DECADENCE

Peanut Butter Chocolate Chip Cake

2 ounces unsalted butter
1 cup all purpose flour
1/4 tsp baking soda
1/4 tsp baking powder
1/4 tsp salt
1/2 cup tightly packed brown sugar
3 ounces creamy peanut butter
1 large egg
1 egg yolk
1/4 cup sour cream
1/4 cup hot water
1/2 tsp pure vanilla extract
1/2 cup semi sweet chocolate chips
DIRECTIONS
Preheat oven to 325F.
Grease three 9 x 1 1/2 inch pans.(I personally used just one 9 x 13 pan). Line your bottoms with parchement. Set aside.
Combine flour, baking powder, baking soda, and salt.
Mix together brown sugar, peanut butter and butter for two minutes. Add egg and egg yolk and mix for another 2 minutes. Scarpe down the sides and mix for another minute.
Add half of the flour mixture and mix until incorportated about 20 seconds. Then add the sour cream, mixing again for 20 seconds. Gradually add the remaining flour mixture. Add the hot water in a slow, steady stream and mix on low to combine, about 30 seconds. Add the vanilla and mix for another 10 seconds. Add the chocolate chips and use a rubber spatula to finish mixing the ingredients until thoroughly combined.
Divide the cake batter into the prepared pans, spreading it evenly. Bake for about 22 minutes.

Chocolate Peanut Icing
5 ounces semisweet chocolate, coarsely chopped
1/2 cup heavy cream
1/8 cup granulated sugar
2 TBSP peanut butter
1 TBSP unsalted butter
Place the chocolate in a bowl and set aside. Heat the cream, butter, peanut butter and butter in a saucepan over medium heat. When hot, stir to disolve sugar and peanut butter. Bring to a boil. Pour the cream mixture over. Wait 5 minutes and stir the mixture until smooth. Place in fridge for about 5-10 minutes and place into a pipe bag.
Assemble:
Cut cake into square pieces. Place one piece on your plate. Pipe your icing just around the perimeter of the cake. Place another piece of cake on top. Again, pipe around the perimeter and follow up with one last piece of cake.

RASPBERRY SWIRL CHEESECAKE

For Crust:
4 oz unsalted butter
3/4 cup powdered sugar
1 egg yolk
1/2 tsp vanilla extract
2 cups flour
Filling:
1/3 cup raspberry jam
2 1/2 lbs cream cheese
2 1/2 cups sugar
2 TBSP flour
5 eggs
1 tsp vanilla
1 1/2 cups raspberries, pureed and strained
DIRECTIONS:
1. For the crust, cream together the butter and the powdered sugar. Add in the egg yolk and vanilla. Add in the flour and mix until you have a soft dough.
2. Line a 10 inch springform pan with parchment paper. Press the crust onto the bottom of the pan. Prick well with a fork. Bake in a 350F oven for about 10 minutes until the crust is golden brown. Cool the crust.
3. Meanwhile, cream the cheese and sugar untl soft. Add in eggs one at a time. Mix until incorporated and scrape down the bowl down occasionally. Add flour and mix well. Stir in the vanilla.
4. Spread the raspberry jam over the cooled crust coming about 1/2 inch from the edge. Pour in 1/3 of the cheesecake batter. Then drizzle half of the puree on top. Repeat with more cheesecake batter and then puree. Pour the last third of the batter on.
5. With a thin knife marble the cheesecake.
6. Bake in a water bath at 350F for approximately 2 hours.
7. Remove cake from water bath. Cool to room temperature and then chill over night.

CHOCOLATE CAKE & PEANUT COOKIES

Chocolate Graham Cracker Cake

1/2 cup butter
1 cup shortening
3 eggs, seperated
2 cups graham cracker crumbs
2 TBSP baking powder
3 TBSP cocoa
1 tsp salt
1 cup milk
1 tsp vanilla extract
1/2 cup chopped nuts
Preheat oven to 375F. Cream butter and add sugar and egg yolks, mixing until well combined. Add graham craker crumbs, baking powder, cocoa, salt, milk, vanilla extract, and nuts; mix well. Beat egg whites until stiff and fold into mixture. pour batter into two greased and floured 9 inch round pans. Bake 25-30 minutes. Cool slightly. Turn out onto a wire rack to cool completely.
Chocolate Sauce
1 cup Whipping cream
2 tablespoons Sugar
4 ounces Bittersweet chocolate, chopped
1 tablespoon Unsalted butter
Combine the cream and sugar in a small saucepan and heat to a boil. Pour the hot mixture over the chocolate and butter in a medium bowl. Stir until completely melted and smooth.
Strain through a fine wire mesh strainer into a serving bowl. Serve warm.

Mom’s Peanut Butter Bars

1 cup cold unsalted butter, diced
1 cup granulated sugar
1 cup firmly packed brown sugar
2 eggs
1 tsp vanilla extract
1 cup peanut butter
3 cups flour
2 tsp baking soda
1/2 tsp salt
DIRECTIONS:
Preheat Oven to 350F. Grease a sheet pan and set aside.
Place the butter and both sugars in the bowl of a mixer and beat on high speed, scraping down the sides of the bowl often, until light and fluffy, about 3 minutes. With the mixer on low speed, add the eggs and vanilla, then add the peanut butter and mix well. Add the flour, baking soda and salt and mix on low speed until the ingredients are incorporated. Increase the speed to medium and mix just until the dough is smooth.
Using a 9 X 13 spread the cookie dough evenly. Bake for 20 minutes. If you want a less doughy cookie, bake for 10 minutes longer.
Peanut Butter Cream Cheese Frosting Layer
4 oz cream cheese
1/2 cup peanut butter
1/2 cup powdered sugar
milk(for thinning)
In a mixer combine the cream cheese, peanut butter and sugar. Mix on medium speed for about 3 minutes. Add the milk slowly until it becomes a spreadable consistency.
Peanut Butter Chocolate Ganach
1 cup chocolate chips
1/2 cup cream
1/2 cup peanut butter
Place the chocolate chips and peanut butter in a bowl. Heat the cream up to a boil. Once it starts to boil, pour it over the chocolate chips and peanut butter. Let sit for 5 minutes. Stir until smooth.
Assemble: Once the cookie dough layer is out of the oven, let it cool completely. Spread the cream cheese layer. Then follow up with the ganache layer.

NUT-TART & BANANA-BREAD

A Bunch of Nuts in a Tart

Standard Tart Dough
13 TBSP unsalted butter, cut into 13 pieces
1/3 cup powdered sugar
1 large egg yolk
1 1/2 cups all-purpose flour
1 TBSP heavy cream
DIRECTIONS
1. Let the butter sit at room temperature for 10-15 minutes.
2. Cream the butter and sugar together, until the sugar is no longer visible. Scrape down the sides of the bowl again. Add half the flour and beat until the dough becomes crumbly. Stop mixing, add the remaining flour and then cream, and beat until the dough forms a sticky mass.
3. I chose not to roll out the tart dough and just press it into the mold so I did not refrigerate mine. If you want to roll it out you are going to want to chill for at least 2 hours.
4. Bake at 375F for 10 minutes for a partial bake. They will continue to bake when filled.
Filling
1 cup heavy cream
1/3 cup honey
1/4 cup granulated sugar
3 TBSP butter
3 cups assorted nuts
1/2 cup raisins(optional…I did not use)
6 partial baked tart shells
1. Combine the cream, honey, sugar, and butter in a small saucepan and bring just to a boil over medium heat. Simmer, stirring gently, for exactly 1 minute. Remove from the heat, add the nuts and raisins(if using), and stir to coat.
2. Divide the nut mixture evenly among the tart shells(recipe below), mounding it in the centers.
3. Bake for 20-25 minutes(I just had to assume at 375F), until the filling is caramelized and bubbling around the edges. Remove from oven and let cool on a wire rack. Remove tart from tart pan.

Graham Flour Banana Bread

1/3 cup shortening(don’t use butter…it isn’t the same in this recipe)
1/2 cup granulated sugar
1/4 cup brown sugar
2 eggs
1 cup graham flour
3/4 cup all purpose flour
1 tsp baking powder
1/2 tsp salt
1/2 tsp baking soda
1 cup mashed ripe bananas
1 cup or more of chopped walnuts
Preheat oven to 350 F
In a large bowl cream together the shortening and sugars. Add the eggs and beat well. Sift together the flours, baking soda, salt, baking powder and add to creamed mixture. Stir until mixed. Stir in bananas and walnuts.
Pour into well greased(and lightly floured) pan. Bake for about 50 minutes or until done.

CARAMELCAKE & CHEESECAKE

Irish Coffee Cheesecake

Crust:
6 oz oatmeal cookies
3 TBSP brown sugar
1 tsp cinnamon
3 oz butter
DIRECTIONS
1. Place cookies in a food processor. Grind to make crumbs. Add in remaining ingredients. Process to blend.
2. Pat crust mixture into a 10 inch spring form cake pan. Bake at 325F for 5-7 minutes.
Filling:
2lbs 6oz cream cheese
2 1/2 cups brown sugar
3 TBSP flour
5 eggs
2 egg yolks
5 TBSP whiskey
3 TBS Irish Cream Liquor(like Bailey’s)
2 TBSP coffee extract
1. Cream the cheese on medium speed until very soft and creamy.
2. With the mixer running, add the sugar. Beat until well combined. Stop the mixer and scrape down the bowl.
3. On low speed add the flour. Then add the eggs one at a time, stopping the mixer before adding each egg so that shell does not get into the batter. Scrape down the bowl at least twice while adding the eggs.
4. Add the liquors and the coffee extract. Scrape down the bowl.
5. Pour the batter into the prepared crust and bake at 325F for 1 1/2 to 2 hours.
Topping
1 1/2 cups sour cream
3 TBSP brown sugar
1 tsp coffee extract
Combine all the ingredients. Spread on top of the baked cheesecake after it has come out of the oven and set for 10 minutes. Bake cheesecake again for 5-7 minutes

Double Caramel Cake

1/3 cup plus 1-1/4 cups granulated sugar, divided use
1/4 cup boiling water
3/4 cup butter or margarine
3 eggs
3 cups sifted cake flour
3 1/2 teaspoons baking powder
1 teaspoon salt
1 cup milk
1 teaspoon vanilla extract
Caramel Frosting (recipe below)
1. Melt the one-third cup sugar in a heavy skillet, stirring constantly until deep-brown syrup is formed - a process called caramelization. Remove from heat and slowly stir in boiling water, being careful that steam does not burn your hand. Set syrup aside to cool.
2. Preheat oven to 375 degrees. Grease two 9-inch cake pans, place parchment paper in the bottoms, then grease and flour the bottoms and sides.
3. Cream butter in bowl of electric mixer. Add 11/4 cups sugar and continue to beat until light and fluffy. Add eggs one at a time, beating until each is well-incorporated. Stir in 4 tablespoons of the reserved syrup.
4. Sift together the cake flour, baking powder and salt. Combine milk and vanilla. Add flour mixture to the batter alternately with the milk mixture, beginning and ending with the flour mixture. Beat until smooth. Divide batter evenly among the two prepared pans and bake 25 minutes, or until wooden toothpick inserted in the center comes out clean.
5. Remove pans from oven and let stand about 10 minutes, then turn out cakes onto wire rack, peel off paper and cool completely.
6. Frost cooled cake, stacking layers.
Caramel Frosting
3 cups (light) brown sugar, firmly packed
1 cup plus 2 tablespoons half and half
1/2 stick (4 tablespoons) butter
1 teaspoon vanilla extract
1. Mix sugar and half and half in a heavy saucepan and cook, stirring over low heat until syrup reaches the soft-ball stage, 235 degrees on a candy thermometer. If lacking a thermometer, check doneness by dropping a tiny bit of syrup into a cup of cold water. When the syrup can be gathered up in fingers and will almost hold its shape, it has reached the soft-ball stage.
2. Remove pan from heat. Stir in butter, then let syrup cool. Add vanilla and beat until frosting reaches spreading consistency. A little cream (or half-and-half) may be added is mixture is too thick.

PUMPKIN CHEESECAKE & APPLE BARS

Apple and Almond Bars(OR walnut)
INGREDIENTS
2/3 cup Raisins
2/3 cup Water
1/3 cup Butter
1 cup Firmly packed dark brown sugar
1 tsp Vanilla
1 Egg
1-1/2 cups All-purpose flour
1/2 tsp Each baking powder and soda
1/2 tsp Cinnamon
1/4 tsp Nutmeg
1/4 tsp Salt
1-1/4 cups Peeled, cored finely chopped apples
1/2 cup Chopped unblanched almonds

BROWN SUGAR ICING:
1/4 cup Firmly packed dark brown sugar
3 tbsp Butter
2 tbsp Milk
1/2 tsp Vanilla
1-1/2 cups Icing sugar


Preparation
Grease a 13- x 9-inch cake pan and dust with flour.
BARS: In small saucepan, combine raisins and water and bring to boil, uncovered. Remove from heat and, stirring periodically, let cool while preparing batter.
Cream butter with brown sugar until well blended; beat in vanilla and egg.
Sift together flour, baking powder, soda, spices and salt. Mix into creamed batter alternately with raisins and water, making 3 additions of dry and 2 of liquid. Stir in apples and nuts (batter will be thick). Spread evenly into pan.
Bake in 350°F oven for 25 minutes or until firm to touch.
BROWN SUGAR ICING: In small heavy saucepan, bring brown sugar, butter and milk to boil; remove from heat and beat in vanilla and icing sugar, adding about 1/2 cup at a time. Let cool slightly and spread over cooled cake.
Alternatively, sieve 1/4 cup icing sugar over cake.
Store in airtight container.

Creamy Pumpkin Cheesecake with Ginger-Pecan Crust

Ginger-Pecan Crust

1 cup all purpose flour
1/4 cup firmly packed light brown sugar
1/8 tsp salt
1/3 cup pecans
1/4 cup chopped crystallized ginger
1/2 cup cold, unsalted butter, cut into 1/2 cubes
1 TBSP cold water
DIRECTIONS
1. Position the rack in the cneter of the oven and preheat the oven to 350F. Lightly grease the bottom and sides of a 9X13 inch spring form pan. Cut an 18inch square of ehavy-duty aluminum foil and wrap the foil around the outside of the pan.
2. Place the flour, sugar, salt, pecans, and ginger in the bowl of a food processor and process until the pecans are finely ground. Add the butter and process until the mixture forms coarse crumbs. Add water and process until the dough starts to come together. Press the dough into an even layer over the bottom of the prepared pan.
3. Bake the crust for 25-30 minutes(it took 25 for the 2 mini pans), until it is just beginning to brown. Place the pan on a wire rack and cool completely. Reduce the oven temperature to 325F.

Pumpkin Cheesecake Filling

1 cup pumpkin puree
1/2 cup heavy cream
2 tsp vanilla extract
1 tsp ground cinnamon
1/2 tsp ground ginger(I did not use)
1/4 tsp freshly grated nutmeg
1/4 tsp salt
1 1/4 pounds cream cheese
1/2 cup granulated sugar
1/2 cup firmly packed brown sugar
1 TBSP cornstarch
4 large eggs
4. In a medium bowl, whisk together the pumpkin puree, heavy cream, vanilla extract, cinnamon, ginger, mutmeg and salt. Set aside.
5. In the bowl of an electric mixer, using the paddle attachment, beat the cream cheese at medium low speed until creamy, about 2 minutes, scraping down the sides of the bowl as necessary. Gradually add the sugars and beat until blended. Add the pumpkin mixture and mix till blended. Add the cornstarch and mix just until combined. Add the eggs on at a time, mixing well after each addition and scraping down the sides of the bowl as neccessary.
6. Scrape the batter into the cooled crust. Place the wrapped pan in a roasting pan or large baking pan. Pour enough hot water into the roasting pan to come 1 inch up the sides of the springform pan. Bake the cheesecake in the water bath for 70-80 minutes(60 for mini), until the center of the cake is set but slightly wobbly(the cake will completely set as it cools).
7. Remove the cake pan from the water bath, place the pan on a wire rack, and carefully loosen the foil. Immediately run the tip of a paring knife around the sides of the pan, to prevent the top from cracking. Let the cake cool completley.
8. Refrigerate the cheesecake for at least 4 hours before serving.

Pumpkin Seed Brittle
1 package(2.25 oz) salted pumpkin seeds
1 1/4 cup sugar
1/3 cup water
Sprinkle pumpkin seeds onto a baking sheet lined with parchement paper.
Pour the sugar into the center of a deep saucepan. Carefully pour 1/3 cup water around the walls of the pan, trying not to splash any of the sugar onto the walls. Do not stir; gently draw you finger twice through the center of the sugar, making a cross, to moisten it. Over high heat, bring to a full boil and cook without stirring, swirling the pan occasionally to even out the color, until the mixture is medium caramel in color, 5 to 10 minutes.
Immediately pour the caramel sauce over the pumpkin seeds. Let cool and place in fridge for 20 minutes. Break into piece and decorate cheesecake with brittle and whipped cream.

CRANBERRY CAKE,CHIP-TOP BROWNIE

Cranberry Upside Downer

1 cup all purpose flour
1 tsp baking powder
1 tsp ground cinnamon
1/4 tsp salt
1 3/4 sticks unsalted butter, room temperature
1 cup minus 2 TBSP sugar
1/4 cup chopped walnuts or pecans…I used walnuts
2 cups cranberries-fresh or frozen(if frozen, do not thaw)I used fresh
2 large eggs
1 tsp vanilla extract
1/3 whole milk
1/3 cup red currant jelly, for glazing the cake
DIRECTIONS
Center a rack in the oven and preheat the oven to 350F. Put a 8X2 inch round cake pan on a baking sheet.
Whisk together the flour, baking powder, salt and cinnamon.
Melt 6 TBSP of the butter in a small saucepan. Sprinkle in 6 TBSP of the sugar and cook, stirring, until the mixture comes to a boil. Pour this evenly over the bottom of the cake pan, then scatter over the nuts and top with the cranberries, smoothing the layer and pressing it down gently with your fingertips. Set aside.
Working with a stand mixer, preferabley fitted with a paddle attachment, or with a hand mixer in a large bowl, beat the remaining stick of butter on medium speed until smooth. Add the remaining 1/2 cup of sugar and continue to beat until pale and creamy, about 3 minutes. Add the eggs one at a time, beating for 1 minute after each addition and scraping down the bowl as needed. Pour in the vanilla. Reduce the mixer speed to low and add half of the dry ingredients, mixing only until they disappear into the batter. Mix in the milk, then the rest of the dry ingredients. Spoon the batter over the cranberries and smooth the top with a rubber spatula.
Bake for 40-45 minutes, or until the cake is golden and a thin knife inserted into the center of the cake comes out clean. Remove it from the oven and run a blunt knife between the sides of the pan and the cake. Carefully turn the cake out onto a serving platter. If any of the berries stick to the pan-as they might-just scrape them off with a table knife and return them to the cake.
Warm the jelly in a small saucepan over low heat, or do this in a microwave oven. Gently brush the glaze over the hot cake.

Chipster-Topped Brownies

For the Brownie Layer
6 oz bittersweet chocolate, coarsely chopped
3 oz unsweetened chocolate, coarsely chopped
2 sticks unsalted butter, cut into chunks
1 2/3 cup sugar
4 large eggs
1/2 tsp salte
1/2 tsp vanilla extract
1 cup all-purpose flour
1 cup walnuts
For the Cookie Layer
1 1/4 cups all purpose flour
1/2 tsp baking soda
1/2 tsp salt
1 1/2 sticks of butter, room temperature
3/4 cup packed brown sugar
2/3 cup sugar
1 large egg
1 large egg yolk
1 tsp vanilla extract
6 oz bittersweet chocolate, either chips or chunks
DIRECTIONS
Getting Ready: Center a rack in the oven and preheat the oven to 350F. Butter a 9×13 inch pan, line it with wax or parchment paper and butter the paper. Put the pan on a baking sheet.
To Make the Brownie Batter:
Put both chocolates and the butter in a bowl set over a saucepan of simmering water. Stirring occasionally, heat just until the ingredients are melted, shiny and smooth. If the mixture gets too hot, the butter will seperate from the chocolate. Remove the bowl from the heat.
Working with a stand mixer, preferable fitted with a paddle attachement, or working with a hand mixer in a large bowl, beat the sugar and eggs on medium-high speed for about 2 minutes, until pale, thick and creamy. Beat in the salt and vanilla extract. Reduce speed to low and mix in the melted chocolate and butter, mixing only until incorporated. Scraped down the sides of the bowl with a rubber spatula, then, still on low speed, add the flour, mixing only until it disapperar into the batter. Using a spatula, fold in the walnuts, and scrape the batter into the prepared pan. Set aside.
To Make the Cookei Dough:
Whisk together the flour, baking soda and salt.
Working with the stand mixer in the cleaned bowl or with the hand mixer in another large bowl, beat the butter and both sugars together on medium-high speed until smooth and creamy, about 3 minutes. One at a time, add the egg and the yolk, beating for 1 minute after each addition. Beat in vanilla. Reduce the mixer speed to low and add the dry ingredients, mixing only until they disappear into the dough. Still on low, mix in the chocolate. Drop the cookie dough by spoonfuls over the brownie batter and, using a spatula and a light touch, spread evenly over the batter.
Bake for 50-55 minutes, or until the cookie top is deep golden brown and firm and thin knife inserted into the brownie layer comes out with only faint streaks of moist chocoalte. Transfer the pan to a rack and cool to room temperature.
When the brownies are completely cool, carefully run a knife between the sides of the pan and the brownies, then invert them onto another rack, remove the paper and turn right side up onto a cutting board. Cut into bars about 2 inchesX1 inch.