Banana Bars with Sour Cream Icing

Fall is here!  Not a pumpkin spice fan?  Me either.  Try these delicious banana bars instead!

Banana Bars with Sour Cream Icing

Serves 24

Bar Ingredients:

3/4 Cup Brown Sugar

3/4 Cup White Sugar

1/2 Cup Butter, Room Temp

2 Eggs

1 Cup Sour Cream

3 Large, Ripe Bananas

2 Teaspoons Vanilla

1 Teaspoon Salt

1 Teaspoon Baking Soda

2 Cups Flour

Jelly Roll Pan (15x10x1)

Step 1:  Prepare your pan by greasing and flouring.  Preheat oven to 375 degrees Fahrenheit. 

Step 2:  In a large bowl, add the butter and both sugars.  Cream until well blended.  Add remaining ingredients and mix until well blended.

Step 3:  Pour into prepared pan and bake for 20-25 minutes.  Cool completely before applying the icing.

Icing Ingredients:

1/4 Cup Butter, Room Temp

2 Cups Powdered Sugar

3 Tablespoons Sour Cream

Icing Instructions: Add all ingredients into mixing bowl and combine until smooth and well blended.  Slather on the bars before serving.

Maple Cake with Maple Frosting

Here is one for the maple lover's out there!  This cake was delightful:  not too heavy, not overly sweet - but a nice balance of spongy cake with a delicious maple frosting.  I think they key to the texture is beating the butter/sugar/eggs really, really well.  And, the cake uses buttermilk too - which helps to keep it moist as well as flavorful.  Everyone loved this cake, I will definitely be making it again soon!  This isn't the best photo - but I just had to post about this cake!

Maple Cake with Maple Frosting

Yield – one cake

Ingredients:

½ Cup Unsalted Butter, room temp

1 and ½ Cups packed Dark Brown Sugar

3 Large Eggs, room temperature

1 Tablespoon Maple Extract

1 Tablespoon Maple Syrup

2 Cups All-Purpose Flour

1 Teaspoon Baking Powder

1 Teaspoon Baking Soda

1/4 Teaspoon Salt

1 Cup Buttermilk

Frosting Ingredients:

2 cups unsalted butter, softened

½ Tablespoon of Maple Extract

1 Tablespoon of Maple Syrup

1/4 teaspoon salt

5 cups powdered sugar

1/4 Cup Buttermilk

Cinnamon (optional)

Directions for Cake:

1. Preheat oven to 350°.  Prepare your cake pan of choice (one 9x13 cake pan, two rounds or a bundt pan) by spraying with PAM or other nonstick spray.  If using a cake pan where you will remove the cake (such as rounds to stack later or the bundt) – grease and flour the cake pans instead.

2. Cream butter and brown sugar until light and fluffy – this can take a few minutes depending on the temp of your butter.  Add 1 egg at a time, beating well after each addition. Beat in maple extract and syrup. 

3.  In a separate bowl, whisk together flour, baking powder, baking soda and salt.

4.  Alternating, add part of the dry mix to the butter/sugar mix well – and then add part of the buttermilk.  Mix well after each addition and repeat until all is incorporated.

5. Transfer to prepared pans. Bake until a toothpick inserted in center comes out clean. Roughly, 40 minutes for a bundt pan, 25-30 minutes for a regular 9x13 pan or 10-15 minutes for round pans. Cool completely before frosting

.

Directions for Frosting – this is a generous amount of frosting.  It should be enough to frost a layered round cake...

In large bowl, beat butter until creamy. Add the maple extract, maple syrup and salt.  Beat until well blended.  Gradually beat in confectioners' sugar and buttermilk.  If the frosting is a little thick, add a little more buttermilk.  If frosting is too thin, add a little more powdered sugar (1 tablespoon at a time).

Once cake is frosted, sprinkle with cinnamon.  

Note:  Because this frosting is made with all butter (yum!) – be mindful of the heat.  If it’s summer outside, it may melt at a picnic!  Otherwise, it should be fine.

Creamy Lime Pie

The name of this pie isn't too fancy . . .but the taste is beyond amazing.  If you love lime, you will really enjoy this.  It is different than a key lime pie . . .much creamier and not as zingy, but still crazy delicious.  This has been one of my most requested desserts over the years.

Creamy Lime Pie

Serves 8

Ingredients:

1 Prepared Graham Cracker Pie Crust 

1 Cup Sugar

3 Tablespoons Cornstarch

1 Cup Water

1/3 Cup Lime Juice

2 Egg Yolks, Slightly Beaten

4 Oz. Cream Cheese - softened and cubed

1 Teaspoon Lime Zest
2 Drops Green Food Coloring

1 Cup Whipping Cream - split into 1/2 Cup and 1/2 Cup

1 Heaping Tablespoon of Powdered Sugar

1 Dash of Vanilla Extract

Instructions:

Step 1:  In a medium saucepan, combine the sugar and cornstarch and stir with a whisk;  mix well. Add in water, lime juice, green food coloring and the egg yolks.  Cook over medium heat until mixture boils and thickens, stirring constantly.  Let boil for 1 minute.  Add the cream cheese and lime zest, stirring until the cream cheese is melted and the mixture is smooth.  Let cool to room temp.

Step 2:  In a large bowl, beat 1/2 Cup of whipping cream until soft peaks form.  Fold into the lime mixture.  Then, pour the filling into the graham cracker crust.  Cover and refrigerate for at least 6 hours or overnight.  

Step 3:  In a large bowl, beat the remaining 1/2 Cup of whipping cream until thickened.Then, add the powdered sugar and vanilla to the bowl.  Continue beating until soft peaks form.  Use this to top the pie immediately before serving.

Magic Coconut Custard

I love this recipe from Land O Lakes.  It is so super easy to make!  The original recipe calls for you to place it in a pie pan, I like to make it in a square 9x9 pan . ..it's easier to cut and serve.  And because my family loves coconut, I add a bit of coconut extract to the batter as well.  You can view the original recipe here.  Below is my version.  I have also double this recipe before and baked in a 9x13 pan to serve a crowd on a holiday. 

Magic Coconut Custard

Serves 9

Ingredients:

2 Cups Half & Half

1 Cup Sweetened Flaked Coconut

3/4 Cup Sugar

1/2 Cup All-Purpose Flour

3 Tablespoons Butter, Melted

4 Large Eggs

1/2 Teaspoon Vanilla

1/2 Teaspoon Coconut Extract

Step 1:  Heat oven to 325°F. Grease and flour 9x9 inch square pan; set aside.

Step 2:  Place half & half in 5-cup blender container; add all remaining ingredients.  Cover and blend at medium speed 1-2 minutes or until well mixed.

Step 3:  Pour egg mixture into prepared pie pan.  Bake 40-50 minutes or until knife inserted in center comes out clean.

Step 5:  Serve warm or chilled.  Store in the refrigerator.

Note:  My family enjoys this topped with whipped cream.  Land O Lakes suggests serving it with fresh fruit and a sprinkle of nutmeg.  

Basic Pudding Pie

Sometimes you just need something quick, simple and easy for a tasty dessert.  That's where your quick, easy and basic pudding pie comes in handy.  Only a view ingredients and viola!  And don't forget . . .Pi Day is on March 14th!

Basic Pudding Pie

Serves 8

Ingredients:

1 Pre-Made Graham Cracker Crust or Cookie Crust

1 Package Instant Pudding of Choice (the instant kind that serves 4) - I used a 3.4 oz package of Essential Everyday Instant Pistachio Pudding

1 (8) oz Container of Whipped Topping such as Cool Whip

1 and 3/4 Cup Milk

Step 1:  In a bowl, combine the pudding powder and milk.  Whisk or stir for 2 minutes until well combined.

Step 2:  Into the pudding, fold in half the container of whipped topping.

Step 3:  Pour into pie shell.  Cover and refrigerate for 1-2 hours before serving.  

Step 4:  Before serving, top the pie with the remaining whipped topping.  Cut and serve.

Caramel Apple Cheesecake

Is there anything more quintessential to Autumn than caramel apple??  Forget the pumpkin - make this cheesecake instead!  It combines all the greatness of cheesecake and apple crisp all into one.  Enjoy!

Caramel Apple Cheesecake

Crust:

1 and 1/4 Cup Graham Cracker Crumbs

1/4 Cup White Sugar

1/3 Cup Butter

Cheesecake:

3 Bricks Cream Cheese (24 oz total)

3 Eggs

1 Cup Sugar

1 Teaspoon Vanilla

1 Can Apple Pie Filling

Crispy Topping:

1/4 Cup Oatmeal

1/4 Flour

1/4 Cup Brown Sugar

1/4 Cup Butter

1 Jar Prepared Caramel

Instructions:

Step 1: Heat oven to 325 degrees Fahrenheit.

Step 2: In a medium sized, heat proof bowl - melt the butter in the microwave.  Once melted, add the sugar and graham cracker crumbs.  Press into Cheesecake pan and set aside.

Step 3:  In a clean mixing bowl, add the softened cream cheese, sugar and vanilla.  Beat on medium speed until well combined.  Add the eggs one at a time and beat after each addition until combined.  Pour the cream cheese mixture over the crust.

Step 4:    Bake in oven for 50-55 minutes, or until center is almost set.  Do not turn off oven.

Step 5:   Let cool slightly, about 30 minutes.  

Step 6:  While the cheesecake is cooling, create the crispy crumb filling  by combing the oatmeal, flour, brown sugar and butter in a bowl.  Mix with fork until combined and crumbly.

Step 7:  After the cheesecake has cooled slightly (step 5), top with the prepared apple pie filling.  Top the apple pie filling with the crispy crumb mixture and then return the cheesecake to the oven for about 15 minutes.

Step 8:  Remove from oven.  Run a knife around the edge of the pan to loosen it;  cool completely before removing the rim.  Refrigerate for 4 hours before serving.

Step 9:  To serve, remove the rim.  Slice into pieces and drizzle with caramel topping to serve.

Maple Pecan Marshmallows

Have you ever tried to make marshmallows instead of buying them in a package??  They are completely life changing.  Homemade marshmallows are so incredibly delicious and have an amazing light, airy texture - that once you've had them, you will swear off store bought ones.  Truth!!  Please note, my core recipe is from Alton Brown.  He has always been one of my favorite food icons.  He is just amazing!  I took his marshmallow recipe and added maple flavoring and then crusted the marshmallows with toasted pecans.  These are a cinch to make and a fantastic treat during the summer months or an addition to your favorite holiday.  Enjoy!

Maple Pecan Marshmallows

Yield:  One 13x9 Pan 

Ingredients

2 Cups Toasted Pecans

3 Envelopes Unflavored Gelatin

1 Cup Cold Water, Divided

12 Ounces Granulated Sugar, Approximately 1 1/2 Cups

1 Cup Light Corn Syrup

1/4 Teaspoon Kosher Salt

1 and 1/2 Teaspoons Maple Extract

1/4 Cup Confectioners' Sugar

1/4 Cup Cornstarch

Nonstick Spray

Instructions:

Step 1:  Place the gelatin into the bowl of a stand mixer along with 1/2 cup of the water. Have the whisk attachment standing by.

Step 2:  In a small saucepan combine the remaining 1/2 cup water, granulated sugar, corn syrup and salt. Place over medium high heat, cover and allow to cook for 3 to 4 minutes. Uncover, clip a candy thermometer onto the side of the pan and continue to cook until the mixture reaches 240 degrees F, approximately 7 to 8 minutes. Once the mixture reaches this temperature, immediately remove from the heat.

Step 3:  Turn the mixer on low speed and, while running, slowly pour the sugar syrup down the side of the bowl into the gelatin mixture. Once you have added all of the syrup, increase the speed to high. Continue to whip until the mixture becomes very thick and is lukewarm, approximately 12 to 15 minutes. Add the MAPLE during the last minute of whipping. While the mixture is whipping prepare the pans as follows.

Step 4:  Combine the confectioners' sugar and cornstarch in a small bowl. Lightly spray a 13 by 9-inch metal baking pan with nonstick cooking spray. Add the sugar and cornstarch mixture and move around to completely coat the bottom and sides of the pan. Return the remaining mixture to the bowl for later use.  Add 1/2 the toasted pecans to the pan and scatter them around evenly.

Step 5:  When ready, pour the gooey mixture into the prepared pan, using a lightly oiled spatula for spreading evenly into the pan. Top with remaining toasted pecans.  Reserve/save the remaining cornstarch mixture for later.

Allow the marshmallows to sit uncovered for at least 4 hours and up to overnight.

Step 6:  Turn the marshmallows out onto a cutting board and cut into pieces using a pizza wheel dusted with the confectioners' sugar mixture. Once cut, lightly dust all sides of each marshmallow with the remaining mixture, using additional if necessary and/or any loose pecans. Store in an airtight container for up to 3 weeks.

Please note:  For this recipe, you can omit the corn syrup and use a substitute such as Honey, Agave Syrup, or real Maple Syrup.  Note, the flavor may vary slightly based on which you are using.

Heavenly Date Bars

These bars are a little of Heaven...a buttery cookie crust with a soft date filling spread on top.  All of my favorites:  butter, dates, pecans and coconut.  It's hard to eat just one!!

Heavenly Date Bars

12-24 Bars, Depending on Size You Cut.

Crust Ingredients:

3/4 Cup Butter, Softened

1/2 Brown Sugar

1/2 Cup Granulated Sugar

3 Egg Yolks

1 Teaspoon Vanilla

2 Cups Flour

1 Teaspoon Baking Powder

1/4 Teaspoon Baking Soda

1/4 Teaspoon Salt

1/2 Cup Finely Shredded Coconut

Date Top Layer Ingredients:

1 package (8 oz) Chopped Dates

3/4 Cup Chopped Pecans

3/4 Cup Finely Shredded Coconut

1 Cup Water

1/2 Teaspoon Vanilla

1/4 Cup Bourbon

Powdered Sugar for Dusting (optional)

Crust Instructions: 

Step 1:  Preheat oven to 350 degrees Fahrenheit.  Grease an 13x9-inch cake pan.  

Step 2:  In the bowl of your mixer, combine the butter, brown sugar, granulated sugar, egg yolks and vanilla.  Beat until smooth. 

Step 3:  In a separate bowl, combine the flour, baking powder, baking soda and salt.  Stir to combine.  

Step 4:  Add the coconut and dry ingredients to the bowl of the mixer (butter/sugar/egg mixture) and mix on low until well combined.

Step 5:  Pat the mixture into the bottom of the pan.  Bake for 20 minutes.  Meanwhile, make the Date Top Layer.

Date Top Layer Instructions:

Step 1:  In a medium saucepan, combine the dates, pecans, coconut, water, and bourbon.  Bring to a boil.  Reduce the heat to a simmer and continue cooking until thickened - stirring constantly.  Note:  the dates will break down into a gooey consistency.  Once thickened, if you want a 'smoother' texture - you can run the filling through a food processor (caution:  filling will be hot . . .use food processor according to the manufacturer instructions for hot foods)

Step 2:  Remove from heat and stir in vanilla.  Spread over the crust.  

Step 3:  Bake for 25 minutes.  Cool completely.  Dust with powdered sugar (optional) once cooled.

Philadelphia Phosphate Chipper

I'm not a football fan.  Not even the least little bit.  So, in the big picture - I don't really care about the Superbowl.  However, I am a foodie.  And my hubby does like football (and is also a foodie).  Therefore, each year we try to create a Superbowl menu based on the teams playing in the game.  This year, it's the Philadelphia Eagles vs the New England Patriots.  I have not preference on the team.  Just the food.  This fun drink is a bit like a French soda in the end - give it a try!  It's sounds odd, but was delicious!

Philadelphia Phosphate Chipper

Serves 1

Ingredients:

1 Tablespoon Maple Syrup

2 Tablespoons Milk

2 Tablespoons Club Soda

Chocolate Chip Ice Cream

Crushed Ice 

In a glass, add the milk and maple syrup.  Mix well with a spoon.  Add the milk and stir.  Top with enough crushed ice to make the liquid and ice equal level.  Top with a large scoop of ice cream.  Pour the club soda over the top of the ice cream to serve.  

Butter Bars

Happy Labor Day Weekend!  These bars are perfect for your weekend bbqs this holiday weekend.  Buttery crust, crumbly top and ooey, gooey, caramelly middle . . . care for a bite?  Decadent yet simple and easy.  You can customize them however you want with the topping - I used coconut and sprinkles, but you can use nuts or chocolate chips.  I chose some red and white and blue sprinkles in honor of Labor Day.  Enjoy!

Butter Bars

Yield:  One 13x9 Pan

Ingredients:

Crust

3/4 Cup Butter

1/2 Cup Sugar

2 Cups Flour

1/2 Teaspoon Vanilla

1/4 Teaspoon Salt

Filling

4 Ounces Cream Cheese

1/3 Cup Butter

1 Cup Brown Sugar

Topping

1 Cup Coconut (I used unsweetened toasted coconut)

1 (1.7 ounce) Container of Sprinkles

Step 1:  Preheat oven to 375 degrees Fahrenheit.  Meanwhile, in a bowl, mix together all the ingredients for the crust until well combined and crumbly.  Remove 1 scant cup of the mixture and set aside.  Press the remaining mixture into a 9x13 pan.  Set aside.

Step 2:  In a bowl, mix together filling ingredients.  Beat until well combined.  Spread evenly over the patted crust in the pan - but don't go all the way to the edges.  Leave about a 1/2 inch of 'naked' crust around the edges.  Bake for 5 minutes.

Step 3:  After the bars have baked for 5 minutes, remove from the oven and top with the coconut.  Then, sprinkle the remaining reserved crust mixture over the bars.  Lastly, top with sprinkles.  Return to the oven for 25-30 minutes or until browned.

Enjoy!

Rhubarb Coffee Cake

Don't know about you . . .but this warm spring weather has me craving RHUBARB!  My family isn't huge on it . . .but me, I love that dang weed.  I was planning to make my mom's rhubarb bread - but seem to have misplaced the recipe.  So, I whipped up a rhubarb coffee cake instead.  Yum, yum, and yum!   This coffee cake is perfectly moist with a brown-sugar flavor that pairs magnificently with the tartness of the rhubarb.

Rhubarb Coffee Cake

Serves 24

Ingredients:

3 Cups Diced Rhubarb

2 and 1/2 Cups Flour

1 Teaspoon Baking Soda

1 Teaspoon Baking Powder

1/2 Teaspoon Salt

1 Cup Brown Sugar

1/2 Cup Vegetable Oil

1 Egg

3/4 Cup Milk

1/4 Cup White Vinegar

2 Teaspoons Cinnamon, Divided

1/2 Cup White Sugar

1/4 Cup Butter, Melted

Step 1:  Preheat the oven to 350 degrees Fahrenheit.  Prepare a 9x13 cake pan (grease it).  

Step 2:  In a large mixing bowl, add milk, vinegar, egg, brown sugar, vanilla and oil.  Mix until well combined.

Step 3: In a separate bowl, combine the dry ingredients:  flour, salt, soda, baking powder and 1 teaspoon of cinnamon.  Once combined, add to the wet ingredients and stir until just blended.

Step 4:  Add the rhubarb into the mixing bowl and stir by hand until just combined.  Pour into greased cake pan.  Set aside.

Step 5:  In a small bowl, combine the white sugar, 1 teaspoon of cinnamon and the melted butter.  Stir to combine and sprinkle/drizzle across the top of the cake batter.  Place pan in the oven and bake for 45 minutes - or until a toothpick inserted comes out clean.

Let cool slightly before serving.

Orange You Glad I'm Back?

So, I haven't blogged for a while.  I've missed it.  Not sure if you have missed me though.  I've been sick - but I am on the road to recovery!  And while being ill, my taste-buds were rendered useless.   I hope everyone had a nice Easter.  This salad reminds me of the many family gatherings that we once had on my maternal side of the family.  Enjoy!

Orange Fluff Jell-o Salad

Serves 8

Ingredients:

1 Small Box Orange Jell-o

1 Cup Cottage Cheese

1 Small Can Mandarin Oranges

1-8oz Container Cool Whip + more for garnish if desired

Step 1:  Prepare Jello according to the package and chill until firm.

Step 2:  Once Jello is firm, mash with fork.  Add the cottage cheese and stir until well combined.  You can use the electric mixer for this if you wish - it will break up the cottage cheese into smaller bits.

Step 3:  Fold in the Cool Whip into the Jello.

Step 4:  Gently fold in the drained oranges into the Jello mixture.

Step 5:  Chill until ready to serve.  Enjoy!

Edible Eyes

Halloween.  I think there are two types of people out there when it comes to Halloween:  those that love all things creepy and gross . . .and those that don't.  My hubby falls into the second category.  Me, more of the first (as long as it isn't too creepy or super scary).  And of course, what kid doesn't love Halloween?  Our teenager absolutely loves it - and for several years now, she has been making Halloween treats to hand out to all of her friends.  This year I helped her make candy eyeballs.  We'll just say the hubby wasn't so excited about them.  I brought a bowl of them to work and they were a huge hit.  And remember, take two . . .they usually come in pairs ;)

Edible Eyes

Makes Several

Ingredients:

Candy Melts or White Chocolate

Candy Eyes

Special Tools:

Round Candy Molds

Step 1:  In a microwave safe bowl, add some candy melts in the color of your choice and melt on low in the microwave for 30 seconds.  Then, stir well.  If they are not melted yet - go another 30 seconds.  After that, stir again.  Do not over cook - it will burn.  You just want them melted enough to be liquidy.  Optional:  after the candy is melted, place into a baggie or piping bag, close and snip the tip - this helps with the next step.

Step 2:  In the bottom of the round molds, place a candy eye.  Then, top with melted candy. Place the molds in the fridge or freezer for about 10-15 minutes - until the eyeballs are set.

Step 3:  Once the candy is hardened, remove from the molds.  They should pop right out by tipping them upside down and giving the cavity a tiny squeeze.  

Cookies ‘n Cream Cheesecake Mousse

This is pure decadence.  You will be tempted to eat the entire batch.  No doubt on that.  This mousse is made with cream cheese and Oreos and whipped topping and everything that makes life awesome!!!!  Okay, well . . .maybe not everything that makes life awesome.  Just almost everything.  Make this now.  Just do it.

This recipe is an original from here.  This lady is phenomenal.  She has one of my most favorite blogs.  

Cookies 'n Cream Cheesecake Mousse

Serves 6

Ingredients:

1 - 8 Ounce Block Cream Cheese, softened

1/3 Cup Sugar

1/2 Cup Marshmallow Fluff

1 Teaspoon Vanilla Extract

8 Ounces Frozen Whipped Topping, thawed

15 Oreo Cookies

Maraschino Cherries for Garnish

Instructions:

Step 1:  Take 6 Oreos and set them aside - they will be used for garnish.  With the remaining 9 Oreos, break them up into about four pieces each and set aside.  

In a medium sized mixing bowl, combine cream cheese and sugar.  Using an electric mixer, beat on medium-high speed until light and fluffy.

Step 2:  Add in the marshmallow fluff and vanilla extract and beat until well combined.

Step 3:  Add in the broken-up Oreos and mix until combined.  

Step 4:  Add in the whipped topping and beat until creamy and smooth.

Step 5:  Distribute the mousse between 6 dessert dishes.  Garnish with a whole Oreo and a maraschino cherry.  Serve immediately.

If you wish to make ahead, do not garnish until you serve it.  Cover the mousse tightly with plastic wrap and store in the fridge.

Coconut Almond Cake

Y'all know I can't resist baking myself a scrumptious, decadent birthday cake.  In fact, I would be personally offended if my family bought me a cake.  That's how much I love to bake cakes.  Seriously.  I'm not even joking one bit.  And the cake for this year's birthday?  Coconut Almond.  And it is absolutely fabulous.  Velvety, soft, golden cake with a slight texture from the coconut and almonds.  Excellent flavor, amazing texture.  

This recipe is adapted from Emeril Lagasse's Coconut Cream Cake recipe from his book "Emeril's TV Dinners".  (psbytheway:  I (heart) Emeril).   Something I should mention:  the original recipe calls for the cake to be baked in three 8-inch pans.  I used two 9-inch pans and adjusted the baking time.  The pans were very full, but it worked out fine.  I frosted the cake with a very silky smooth frosting made with coconut milk.  It is pretty unbelievable.  If using this frosting, I recommend storing the cake in the fridge as the frosting can get a little soft.  I also sandwiched some maraschino cherries between the cake layers.  It was a fun idea, but it really didn't add much flavor.  The cake is amazing without the cherries :)

Coconut Almond Cake

Serves 16

Ingredients:

2 Cups Granulated Sugar

1/2 Cup Unsalted Butter, room temperature

1/2 Cup Vegetable Oil

5 Large Eggs, separated

2 Cups Flour

1 Teaspoon Baking Soda

3/4 Cup Sliced or Blanched Almonds

1 Cup Unsweetened, Flaked Coconut

1 Cup Buttermilk

1/2 Teaspoon Almond Extract (optional)

1/2 Teaspoon Coconut Extract (optional)

Step 1:  Preheat the oven to 350 degrees Fahrenheit.  Grease and flour two 9-inch cake pans (or three 8-inch pans).  Set aside.

Step 2:  In a food processor, grind the almonds and coconut.  Do not obliterate or over process.  You want them to turn into a nice crumb size.  Set aside.

Step 3:  In a large mixing bowl, cream the sugar and the butter together.  Next, add the oil and mix until well combined.  Now, add the yolks one at a time, making sure they are blended in before adding the next one.  Also add the extracts at this time if you are choosing to use them.

Step 4:  Sift together the flour and baking soda.  Add the ground almonds and coconut.  Mix together.

Step 5:  Alternately add the flour mixture and the buttermilk to the batter, mixing well.  Set the batter aside.

Step 6:  In a clean bowl with clean mixer beaters, beat the egg whites until stiff peaks form.  Fold the egg whites into the cake batter.  Pour the batter evenly into the prepared pans.  Bake for 25 - 45 minutes (depending on your pan size - shorter time if using three pans, longer time if using two pans).  They will be done when the center springs back when touched and when a toothpick inserted comes out clean.  

Step 7:  Remove from the oven and let cool.  Once cooled, remove from pans and frost per your discretion.

Coconut Cream Frosting

Yield:  5-6 Cups

1 (13.5 oz) Can Coconut Milk

1 Cup Butter, Room Temperature

1 and 1/2 Cups Shortening

5 Cups Powdered Sugar

Food Coloring (optional)

Extract of Choice (optional)

Step 1:  In the bowl of a large mixer, add the butter and shortening.  Beat until smooth.  

Step 2:  Add half the coconut milk to the creamed mixture and beat until smooth.  Add the remaining coconut milk and beat until smooth and well incorporated.

Step 3:  Add one cup of the powdered sugar and beat until well incorporated.  Repeat with the next cup of powdered sugar and continue to all the powdered sugar is incorporated.  Beat this for 3-4 minutes.  This will allow whip in some air to help stiffen up the frosting a bit.   If you feel it is still too smooth for you, add up to one more cup of powdered sugar.  At this time, taste and if you are happy with the flavor and texture - you are good to go.  Dye it if you please.  This is also the time to add the extract if you choose to use.

This is a very smooth and silky frosting with a slight coconut flavor.  Be sure to store in the fridge.

Cracked-Top Jello Cookies

Summertime.  We have a love-hate relationship.  I hate heat and humidity and sometimes even sunshine.  But I really do love the longer days and not wearing a coat.  As a child, I usually hid in the basement where it was cool and dark until the evening hours (my parent's house did not have air conditioning).  Then, in the cooler hours, I would go for long bike rides, hang out with friends and enjoy life.  One of the summertime staples that helped me through those long, dreaded, high humidity days - were these cookies.  They are definitely a summertime cookie - fruity, sweet and slightly tangy.  You can use any flavor Jello you want - experiment with your favorites!  I made a batch of orange ones and a batch of cherry lemonade as well.

Cracked-Top Jello Cookies

Yield: 3 - 4 dozen, depending on the size

Ingredients:

1 Cup White Sugar

1/2 Cup Brown Sugar

1 Cup Shortening

1 Egg

1 Teaspoon Vanilla

2 Cups Flour

2 Teaspoons Baking Soda

2 Teaspoons Cream of Tartar

1/2 Teaspoon Salt

1 Small Package of Jello
Food Coloring (optional)

Step 1:  Preheat the oven to 325 degrees Fahrenheit.  Prepare your cookie sheets by greasing them.

Step 2:  In the bowl of a mixer, cream the sugars and shortening.  Add the egg and mix well.

Step 3:  Add the remaining ingredients and mix until incorporated.  Please note, the food coloring is optional.

Step 4:  Roll dough into a 1-inch balls.  This cookie dough is a bit more dry than a usual cookie, so make sure you really roll them well. DO NOT FLATTEN THEM.  

Step 5:  Bake for 13-15 minutes.  Remove from oven, remove cookies from the baking sheet and place on cooling rack.  Let cool.  

Can't help being overwhelmed with emotion each time I see my mother's handwriting!

Hot Fudge Sauce

Sometimes, you just really want hot fudge sauce....or specifically a Peanut Buster Parfait . . .which is basically all about the hot fudge sauce.  Just sayin'.  And truth be told, you are too lazy to go drive to DQ to get a PBP.   And hot fudge is kind of spendy at the store.  So instead, just make up a batch of this easy and decadent hot fudge sauce.  Pour it over ice cream while the sauce is still warm....mmmmm.  Or, eat is straight from the pan - I'm not here to judge.  Just sayin'.  

Please note that this recipe does use a little instant coffee.  It is not enough to make it coffee or mocha flavored.  Rather, it just adds a little bit of dimension to the flavor.  If you've ever worked in a restaurant that serves hot fudge, you likely may already know that it is very commonplace to thin out the fudge sauce with coffee when it gets too thick.  So, don't be afraid!  You will love it!

Hot Fudge Sauce

Yield:  1 Pint

Ingredients:

1/2 Cup Salted Butter

1/2 Cup Cocoa Powder

1 Can Sweetened Condensed Milk

1/4 Cup Half and Half (or whatever kind of milk you have on hand)

1 Teaspoon Instant Coffee (optional)

Step 1:  In a saucepan, melt the butter over low heat.  Once melted, add the Half and Half, cocoa powder and instant coffee.  Stir until the instant coffee and cocoa powder is dissolved.  Remove from heat.

Step 2:  Add the sweetened condensed milk to the pan and stir until combined.  If it seems too thin - place back over low heat and stir until desired consistency.  Too thick?  Add a little more Half and Half if necessary.  Serve warm.  Store any leftover in the fridge.  This will keep up to a month if stored in the fridge.

Banana Bread Chocolate Chip Mug Cake

Mmmmmmm....warm banana bread with chocolate chips.  Always a favorite.  But sometimes you just don't have an hour or two to commit to baking a full loaf of banana bread!  In this mug cake - you'll find all same flavors . . .just pared down to a few ingredients.  Look at that lovely color on mine!  That comes from a farm fresh egg :)  Regardless of if your eggs are store bought or from a local farmer . . .this mug cake will make your tummy smile and leave you feeling satisfied (without the hour long wait!).

Banana Bread Chocolate Chip Mug Cake

Serves 1 (Generously!!!)

Ingredients:

1 Medium Ripe Banana, Mashed

1 Tablespoon Applesauce

1 Egg

1 Tablespoon Honey

1 Tablespoon Milk

1/4 Teaspoon Baking Powder

3 Tablespoons Flour

1 Tablespoon Chocolate Chips

Step 1:  In a large mug, combine the mashed banana, applesauce, egg, milk and honey.  Stir well with a fork to combine.

Step 2:  To the mug, add the flour, baking powder and chocolate chips.  Stir with the fork until well combined.

Step 3:  Place in microwave and cook for 1 minute.  If the center is firm (not jiggly) - it is done.  If it still appears jiggly - cook another 30 seconds.  Repeat in 30 second intervals until the center is no longer jiggly.  Mine took 2 minutes.

Step 4:  Let cool for 5 minutes.  Enjoy!

Almond Shortbread Bars

These rich and tasty little treats are so good that you will find yourself looking for reasons to walk into the kitchen and sneak one when no one is looking.  And don't even think that no one saw you.  Because, as soon you exit the kitchen - one of your kids will be standing there...looking at you...and asking what you are eating and if they can have some.  And then you say "noooooooooooo . . .mama was just drinking a glass of water...."  Seriously.  These are so buttery and melt in your mouth - perfect with a cup of coffee or tea - or even by themselves.  They are deliciously yummy and completely melt in your mouth with each buttery-almond bite.  It's hard to eat just one because they are just that good!  

Almond Shortbread Bars

Yield:  16

Ingredients:

1 and 1/2 Cups Flour

3/4 Cup Butter, softened

1/3 Cup Powdered Sugar 

12.5 oz. Can of Almond Filling

Step 1:  Preheat the oven to 350 degrees Fahrenheit.  

Step 2:  In the bowl of a mixer, add the butter, flour and powdered sugar.  Mix until very well blended and crumbly.

Step 3:  Reserve about 1/3 of the dough from Step 2 and set aside.  With the remianing 2/3s of dough - press it into a 9x9 square baking pan.  Try to make the layer as even as possible, but it certainly does not need to be perfect!

Step 4:  Place the pan in the oven and bake for 20 minutes.  Remove from the oven.  Let cool slightly for about 5 minutes.  Make sure to leave the oven on during this time.

Step 5: It's now time to spread the Almond Filling onto the shortbread crust.  I found that the easiest method to do so was to scoop dollops of the filling from the can and place onto the crust.  Then, with an offset spatula - gently, very gently, spread the filling across the shortbread crust.  The crust is very delicate - so be gentle.  It will so be worth it!

Step 6:  Once the filling has been spread on the crust, take the remaining dough and crumble it on top of the almond filling.  Return the pan to the oven and bake for an additional 25 minutes.  

Step 7:  Remove from the oven and let cool completely before cutting and eating.  

Peanut Butter, Chocolate Chip Mug Cake

I have this new addiction.  Same old flavors . . .new creation:  Peanut Butter, Chocolate Chip Mug Cake.  Cooks in 1 minute via the microwave and is only 4 ingredients.  Yes, it's true.  1 minute, 4 ingredients.  You can thank me later.

Peanut Butter, Chocolate Chip Mug Cake

Serves 1

Ingredients:

1 Egg

1/2 Teaspoon Vanilla 

1/4 Cup Peanut Butter (or 4 Tablespoons)

1-2 Tablespoons of Semi Sweet Chocolate Chips

In a microwave safe mug, add the egg, vanilla and peanut butter.  Stir until well combined.  I use a fork, it tends to break up and mix the ingredients very well.  Once well combined, stir in the chocolate chips.  Microwave for 1 minute.  Cool a few minutes before eating - just so you don't burn your tongue.  Enjoy!

Please Note:  In the above photo, I used a very large, over-sized coffee mug.  If this were made in a regular-sized coffee mug, it would puff up while cooking up to the rim!