Cream Cheese Pound Cake

Don't let the modest name or appearance of this cake fool you. It's like crack baked into a bundt. It's moist and dense, and the cream cheese gives it a wonderful tang.

Traditionally, I haven't been a fan of pound cakes, or bundt cakes for that matter. But I'm beginning to see the beauty in their simplicity. I love how a bundt allows me to throw ingredients into one pan and be done with it. It's attractive enough and tasty enough to forgo the frosting. Also, there's something homey and retro about the bundt. It reminds me of a time when neighbors visited neighbors to gossip over coffee and cake. I don't even know my neighbors. Although maybe I would if I brought over some of this pound cake!


CREAM CHEESE POUND CAKE

1 1/2 c (3 sticks) unsalted butter, softened
1 8oz block cream cheese, softened
3 c sugar
6 eggs, at room temperature
3 c all-purpose flour
1/8 tsp salt
1 tbsp vanilla extract

1. Preheat oven to 300 degrees. Grease the insides of a 10-inch bundt cake pan.

2. Using an electric mixer, cream together the butter and cream cheese. Gradually beat in the sugar, frequently scraping down the sides of the bowl. Beat in the eggs one at a time. Add in flour and salt and mix just to combine. Mix in vanilla extract.

3. Pour batter into bundt pan. Bake in preheated oven for 1 hour 40 minutes, or until a toothpick comes out clean. Allow cake to cool in pan for 15 minutes before unmolding onto a wire rack.

Source: Elizabeth's Edible Experience

This recipe is shared with Melt in Your Mouth Monday, Craft-O-Maniac, On the Menu Monday, Recipe Sharing Monday, Made by You Monday, Tuesday Talent Show, This Chick Cooks, Full Plate Thursday, Foodie Friday, Sweets for a Saturday

Oatmeal Cream Pies

I'm not sure what inspired me to make this classic lunch-box treat, the oatmeal cream pie. But I did. And I'm glad. Anyone who is a fan of the Little Debbie version will absolutely love these. People not familiar will probably enjoy them, too. If you're not an oatmeal fan, don't worry. Oatmeal gives these snack cakes a bit of body and texture, but the flavor won't resemble anything that's ever been served to you in a bowl. My oatmeal loathing husband loved these.

Now, I don't know if was just me, but I had a lot, a lot, of extra filling left over. I also got half the amount of sandwiches I should have (about 12 vs. 24). That said, I'm uncomfortable with the idea of halving the cream filling or doubling the cookie batter, for the purposes of writing up this recipe, in case you have a different experience than I did. I say, try it once as written and decrease the amount of filling you prepare accordingly. The worst thing that can happen is that you'll have extra marshmallow filling on your hands. Or is it the best thing? ;)


OATMEAL CREAM PIES

for the sandwich cookies:
4 tbsp unsalted butter, softened
1/2 c packed light brown sugar
1/4 c sugar
2 large eggs
1 tsp vanilla extract
1 1/2 c rolled oats
3/4 c all-purpose flour
1/2 tsp baking soda
1/2 tsp cinnamon
1 tsp salt

for the filling:
1 1/2 c Marshmallow Fluff
1 1/4 c vegetable shortening
1 c powdered sugar
1 tbsp vanilla extract

1. Preheat oven to 350 degrees. Line two baking sheets with parchment paper.

2. In a large mixing bowl, cream together butter and sugars with an electric mixer. Continue to beat until fluffy, about 3 minutes.

3. In a food processor, pulse 3/4 c of the oatmeal until it becomes more like flour. In a medium mixing bowl, combine the ground oatmeal, regular oatmeal, flour, baking soda, cinnamon and salt. Add these dry ingredients into the butter mixture. Mix together at a low speed until just combined.

4. Drop tablespoons of batter on the prepared baking sheets. These cookies will spread while baking, so keep dough rounds about 2 inches apart. Bake each sheet for about 10-12 minutes, or until just slightly browned at the edges. Let cool on a wire rack before filling.

5. For the filling, beat together the marshmallow cream and shortening on medium speed for about 3 minutes. Add in the powdered sugar and vanilla and beat again for another 3 minutes. To get your best looking cookie sandwiches, place filling in a plastic gallon bag and clip a bottom corner with scissors. Use this as a piping bag. Pipe filling, starting in the center of the cookie and swirling outwards, stopping about 1/4 inch from the edge. Gently press a similarly sized cookie on top.

Source: Whoopie Pies

This recipe is shared with Melt in Your Mouth Monday, Craft-O-Maniac, On the Menu Monday, Recipe Sharing Monday, Made by You Monday, Tuesday Talent Show, This Chick Cooks, Full Plate Thursday, It's a Keeper Thursday, Sweet Tooth Friday, Sweets for a Saturday, Sweet Indulgences Sunday, Foodie Friday

Apple Empanadas

It's apple season! I look forward to this time of year like kids look forward to Christmas. And it's not just because I love apples. The beginning of apple season marks the transition into fall. I love everything about fall: the crisp air, the colors, and, most of all, the flavors.

There are a couple of pick-your-own apple orchards near me, and I decided to take advantage of their delicious, and inexpensive, stock by making these Apple Empanadas. I got the idea for these from Kelsey's Essentials. It's my favorite cooking show, because all of the recipes are very well done and very accessible. One of the reasons I was attracted to this particular recipe is its use of puff pastry. I love puff pastry because it's something so simple to use, yet it makes a big statement. It also tastes really good. Layers upon layers of butter... what's not to like?

These Apple Empanadas are essentially little pockets of puff pastry stuffed with an apple filling. Yum. I used a 4-inch round cookie cutter to make mine, but I wouldn't recommend this outside the need for the beautiful presentation. I wound up wasting a lot of puff pastry this way, and it's not cheap. Instead, I would cut squares, and, to make them look pretty, fold them over into triangles.


APPLE EMPANADAS

3 tbsp unsalted butter
3 large Granny Smith apples, peeled, cored and diced
3 tbsp brown sugar
1 tsp cinnamon
pinch salt
1 pkg frozen puff pastry (2 sheets), thawed
1 egg, beaten
Turbinado sugar (also called raw sugar)

1. Preheat oven to 400 degrees. Line baking sheets with parchment paper.

2. In a large skillet, melt the butter over medium heat. Add the apples and saute for about 5 minutes. Stir in the brown sugar, cinnamon, and pinch of salt. Continue cooking apples over medium heat, stirring occasionally, for another 10 minutes. Remove from heat. Using a potato masher, break down the apples. Set aside to cool.

3. On a lightly floured surface, unfold the puff pastry sheets. Cut into circles with a 4-inch cookie cutter, or squares using a knife. Place a spoonful of the apple mixture in the center of each circle (or square). Brush the edges with the beaten egg, fold over and crimp edges using a fork. Transfer empanadas to the prepared baking sheets. Brush with the egg and sprinkle on turbinado sugar. With a paring knife, make two small slits on the top of each empanada for venting.

4. Bake in preheated oven for about 20 minutes. Serve warm or allow to cool on a wire rack.

This recipe is shared with Melt in Your Mouth Monday, Craft-O-Maniac, On the Menu Monday, Made by You Monday, Tuesday Talent Show, This Chick Cooks, Full Plate Thursday, It's a Keeper Thursday, Sweet Tooth Friday, Sweets for a Saturday, Sweet Indulgences Sunday, Cast Party Wednesday, Foodie Friday

Peanut Butter Cup Brownies

There are some recipes I know will be a huge hit before I even try them. This is one such recipe. What made me believe these Peanut Butter Cup Brownies would go over like gangbusters? Well, it's a rich, fudgey chocolate brownie. With peanut butter cups in the batter. Topped with a chocolate cream cheese icing. With more peanut butter cups sprinkled on top. What could go wrong?

And these brownies lived up to my expectations. They are simply divine. The base brownie itself is excellent, the frosting has a nice tang from the cream cheese, and the peanut butter cup topping is a show-stopper. Put a plate of these brownies out on your work desk and dare people to walk past without stopping for one. There is no such thing as a diet around these.

These brownies do have a downside, though. They're a bit messy to eat, especially right after being frosted. After a couple of hours the frosting will harden a bit. I know it will be hard to suffer through the sweet chocolate and peanut butter mess, but I promise you can make it though. I believe in you. The other drawback is that these brownies don't last very long, mostly because they have a tendency to jump into your hand when you're not looking. And then you have to eat it. It would be rude not to.

PEANUT BUTTER CUP BROWNIES

for the brownies:
1/2 c. (1 stick) unsalted butter
3 oz unsweetened chocolate, coarsely chopped
1 c. sugar
2 large eggs
1 tsp vanilla
2/3 c. all-purpose flour
1/4 tsp baking soda
3/4 c. peanut butter cups, chopped

for the frosting:
3 oz cream cheese, softened
1/2 c. powdered sugar
1 c. semi-sweet chocolate chips
3/4 c. peanut butter cups, chopped

1. Preheat oven to 350 degrees. Line a 8 x 8 inch pan with aluminum foil or parchment paper. Grease this pan lining with a light coat of non-stick spray.

2. In a 2-quart or larger saucepan, melt together the butter and unsweetened chocolate over low heat. Remove from the heat. With a wooden spoon, stir in the sugar. Beat in the eggs, one at a time. Add in vanilla. Stir in the flour and baking soda, mixing just to combine. Fold in the peanut butter cup pieces.

3. Pour batter into prepared baking pan. Bake in preheated oven for 30 minutes. Place pan of brownies on a wire rack to cool.

4. Once brownies are cooled, remove them from the pan by lifting out the lining. In a medium bowl, beat together cream cheese and powdered sugar. In a small saucepan, over low heat, melt the semi-sweet chocolate chips. Remove from heat and pour the chocolate over the cream cheese mixture and mix to combine. Frost the cooled brownies. Top with chopped peanut butter cups. Press on the peanut butter cup pieces slightly. Cut brownies and serve, or store in an air-tight container.

Source: Anyone Can Bake, by Better Homes and Gardens, pg. 126.

This recipe is shared with Melt in Your Mouth Monday, Craft-O-Maniac, On the Menu Monday, Recipe Sharing Monday, Made by You Monday, Tuesday Talent Show, This Chick Cooks, Full Plate Thursday, It's a Keeper Thursday, Sweet Tooth Friday, Fresh Food Friday, Sweets for a Saturday, Sweet Indulgences Sunday, Cast Party Wednesday

Chocolate Chip Scones with Coffee Glaze

A family friend is throwing a baby shower for her daughter and asked me to bring some scones. This, of course, meant I had to learn to make scones. Somehow, I made it to the age of thirty without ever having tasted one. I think I avoided them because I thought they were were dry and pasty by nature. Few things bum me out like a mouthful of dry biscuit.

Well, I'm very happy to report I was laboring under a misunderstanding. These scones are anything but dry. Instead, they are rich and creamy. I love the addition of the mini-chocolate chips, which replace the currants from the original recipe. No offense to any currant lovers out there, but give me chocolate any day of the week, and twice on Sundays. The chocolate chips also play nicely with the coffee glaze. And as nothing says "good morning!" quite like coffee, the glaze helps transforms these scones into the perfect breakfast treat.


CHOCOLATE CHIP SCONES WITH COFFEE GLAZE

for the scones:
1 large egg
2/3 c. heavy cream
2 c. all-purpose flour
2 tbsp sugar
1 tbsp baking powder
1/4 tsp salt
5 tbsp unsalted butter, cut into small pieces and chilled
3/4 c. mini chocolate chips

for the glaze:
1/2 c. powdered sugar
3-5 tsp brewed coffee
1/2 tsp maple syrup

1. Preheat oven to 400 degrees. Line a baking sheet with parchment paper.

2. In a small bowl, beat the egg. Whisk in the cream. Set aside.

3. In a large bowl, combine the flour, sugar, baking powder and salt. Cut in the chilled butter using a pastry blender or by criss-crossing two knives. The butter should blend in with the dry ingredients, creating a crumbly texture.

4. Whisk the egg mixture into the dry ingredients. Mix until ingredients are combined and dough comes together. Add in the mini chocolate chips. Knead the dough about 8-10 turns, working in the mini chocolate chips as you knead.

5. Place dough on a lightly floured surface. Cut dough into two equal pieces. Shape each piece into a circle that's about 5-inches in diameter. Cut each circle into 8 wedges. Place wedges on the prepared baking sheet.

6. Bake the scones in the preheated oven for about 20 minutes, or until tops turn golden. Allow to cool on a wire rack.

7. In a small bowl, stir together the powdered sugar, maple syrup and 2 tsp coffee. Add more coffee, a teaspoon at a time, to get the desired consistency. Drizzle glaze over scones. These scones are best eaten within a day or two.

Source: Tracy's Culinary Adventures, who adapted it from Cafe Lynnylu, who got the recipe from Dorie Greenspan

This recipe is shared with Melt in Your Mouth Monday, Craft-O-Maniac, On the Menu Monday, Recipe Sharing Monday, Made by You Monday, Tuesday Talent Show, This Chick Cooks, Full Plate Thursday, It's a Keeper Thursday, Sweet Tooth Friday, Fresh Food Friday, Sweets for a Saturday, Sweet Indulgences Sunday

Lemon Crinkle Cookies

There are a few cookie recipes I think every home cook should have in their arsenal. A good lemon cookie is one of them. And these are really good lemon cookies.

I'd like to think I'm not an emotional eater, but I have to admit these cookies made me very happy. There's something about lemon that is so cheerful and bright. The taste, the smell, it all puts me in a good mood. It's impossible to feel stressed out or morose while eating something lemony.

These Lemon Crinkle Cookies take the best things about lemon and make them even better. Oh so slightly crunchy on the outside, chewy on the inside, sweet with a slight tart-- these cookies are absolutely incredible. They melt in your mouth. They also keep their texture better than any cookie I've ever made. I stored them in a plastic container for almost a week, and they still tasted exactly like they did on the first day. This does not happen often. Most of the time, cookies get sort of stale and limp by day three. Not these little champs.

I made these cookies intending to ship them off to my husband's co-workers like I do with most baked goods. My husband took one bite and said, "These can stay here." If that's not a ringing endorsement, I don't know what is. The only change I might consider is adding more lemon zest. Not to say these cookies aren't lemony as written, because they are, but it's an easy change to the recipe for the ultra-lemon lovers among us.


LEMON CRINKLE COOKIES

1 1/2 c. all-purpose flour
1/4 tsp baking powder
1/4 tsp salt
1/8 tsp baking soda
1/2 c. (1 stick) unsalted butter, softened
1 c. sugar
1/2 tsp vanilla extract
1 large egg
1 tsp lemon zest (or more)
1 tbsp fresh lemon juice
1/2 c. powdered sugar

1. Preheat oven to 350 degrees. Line cookie sheets with parchment paper or grease with a light coat of non-stick spray.

2. In a medium bowl, sift together the flour, baking powder, baking soda, and salt. Set aside.

3. In a large bowl, cream together butter and sugar with an electric mixer until light and fluffy. Beat in vanilla, egg, lemon zest, and lemon juice until well combined. In small batches, add in the sifted dry ingredients, mixing just to combine. Cover bowl with plastic wrap or foil and place in refrigerator. Chill for at least an hour.

4. Place powdered sugar in a shallow dish or on a large plate. Roll chilled dough into one-inch balls. Roll each ball through the powdered sugar to coat, and then place on prepared cookie sheet.

5. Bake for 10-12 minutes in preheated oven, or until bottoms have started to brown ever so slightly and cookie takes on a matte (not glossy) appearance. Be careful not to over bake. Recipe yields about two dozen cookies.

Source: Lauren's Latest

This recipe is shared with Crazy Sweet Tuesday, This Chick Cooks, Cast Party Wednesday, Full Plate Thursday, It's a Keeper Thursday, Sweet Tooth Friday, Fresh Food Friday, Sweets for a Saturday, Sweet Indulgences Sunday, Melt in Your Mouth Monday, Craft-O-Maniac, On the Menu Monday, Recipe Sharing Monday, Made by You Monday, Delectable Tuesday, Tuesday Talent Show

Chocolate Truffle Ice Cream

Hurricane Irene has come and gone. I'd like to think the batch of Chocolate Truffle Ice Cream I had sitting in the freezer helped me get through it. Luckily, all is well here in the Cats and Casseroles household today. The winds were less than forecasted, and we live on top of a hill, which means we've avoided most of the flooding. My thoughts go out to everyone who has been, or will be, effected by this storm.

I'm definitely a chocoholic. If I'm going to indulge in dessert, most of the time I want it to be chocolate. This Chocolate Truffle Ice Cream is rich, dark and decadent. There's no chocolate craving it can't satisfy. And it really does taste just like a chocolate truffle. It's the more intensely chocolatey ice cream I've ever had. I didn't even want to share any of it with my husband. I did, but I didn't want to. And I can't wait for an opportunity to make it again! (without the hurricane, this time)


CHOCOLATE TRUFFLE ICE CREAM

1/2 c. sugar
2 large egg yolks
1 c. whole milk
1/4 c. cocoa powder
1 1/2 c. heavy cream
6 oz bittersweet chocolate, chopped
1 tsp vanilla extract

1. In a large mixing bowl, whisk together yolks and sugar until the mixture becomes thickened and pale yellow. Set aside.

2. In a 2-quart sauce pan, over medium heat bring milk to a simmer. Whisk in the cocoa powder, and let it come to a simmer again. Continue to allow to simmer for about 3 minutes, whisking constantly.

3. Remove sauce pan from heat. Whisk contents of the saucepan into the bowl with the yolk and sugar mixture. Pour back into the saucepan and return to heat. Heat on medium-low, whisking, until the custard begins to thicken. It should become thick enough to coat the back of a spoon. Do not allow milk to return to a simmer, lest the eggs scramble. Once thickened, pour custard into a large bowl.

4. Place chopped bittersweet chocolate in a small bowl. In a small sauce pan, heat the cream over medium heat until it comes to a simmer. Remove from heat and pour into the bowl with the bittersweet chocolate. Stir until chocolate has fully melted and combined with cream.

5. Combine the two chocolate mixtures. Stir in the vanilla. Cover bowl and refrigerate overnight.

6. Freeze in ice cream maker according to manufacturer's directions.

Source: The Ultimate Ice Cream Book

No Yeast Cinnamon Rolls

This recipe is the one that got away. Back when I was first married, I started to mysteriously receive Bon Apetit magazine, although I'd never ordered it. Think someone was trying to tell me something? And while I eagerly read through each issue that arrived in my mailbox, I didn't attempt many of the recipes. Back then, I could barely boil water. But there was this one recipe that stood out to me, that I couldn't help but try. It was for these No Yeast Cinnamon Rolls.

I'm comfortable working with yeast now, but this is a recent development. Not too long ago, I couldn't manage yeast without killing it. So when I came across this recipe, I knew I had a winner. This was true, not only because of how easy and simple these no-yeast rolls are to make, but because they taste marvelous.

So how did this recipe become "the one that got away"? I never wrote it down and then accidentally threw out the magazine. I spent years kicking myself for it. Apparently, I was not the only one. Thanks to the miracle of the modern search engine, I finally re-discovered the recipe through a message board post from someone else seeking it. I'm thrilled to be able to share this recipe with you, so that it will be lost no more.

NO YEAST CINNAMON ROLLS

for the filling:
3/4 c. packed dark brown sugar
1/4 c. sugar
2 tsp ground cinnamon
1/8 tsp salt
2 tbsp unsalted butter, melted

for the dough:
2 1/2 c. (or more) all purpose flour
2 tbsp sugar
1 1/4 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 1/4 cups buttermilk
8 tbsp unsalted butter (1 stick), melted, divided

for the icing:
1 c. powdered sugar
2 tbsp marscapone cheese (or substitute cream cheese), softened
2 tbsp buttermilk

1. Preheat oven to 425 degrees. Use non-stick spray to grease a 9 inch springform pan.

2. In a small bowl, combine all the ingredients for the filling. Set aside.

3. In a large mixing bowl, sift together the flour, 2 tbsp sugar, baking powder, baking soda, and salt. Stir in the buttermilk and 6 tbsp of the melted butter. Stir until ingredients are combined and a soft dough is created. Transfer dough to a lightly floured surface. If dough seems excessively wet, add more flour. Knead dough about 8 turns. Wrap in plastic wrap and refrigerate for at least half an hour.

4. Once dough has chilled, roll it out on a floured surface into a rectangle about 12 x 10 inches. Brush 1 tablespoon  melted butter over the dough. Sprinkle the previously made filling over the butter and press down lightly. Roll up the rectangle along the long side and pinch the ends closed. Cut into 8 equal slices.

5. Place slices in the prepared springform pan. Brush the top of the rolls with the remaining tablespoon of melted butter. Bake in preheated oven for 18-22 minutes, until tops are golden brown. Allow to cool in pan for 5 minutes.

6. In a small bowl, whisk together powdered sugar, marscapone cheese, and buttermilk. Spread icing over warm cinnamon rolls. Serve immediately.

Source: adapted slightly from Epicurious Message Boards

Baked Doughnuts

These doughnuts were a long time in the making. It all started with a doughnut pan. I've been wanting to make doughnuts for a while, but the prospect of frying them tempered my enthusiasm. I don't like working with hot oil and avoid it whenever possible. So, when I came across a pan that would allow me to bake doughnuts in the oven and bypass the fryer, I couldn't resist.

Once I had the pan, I had to track down a good recipe, and that became the challenge. There just aren't a wealth of recipes out there for baked doughnuts. I tried out several of the ones I could find, but all of them flopped. For some of them, the problem was with the taste. For others, it was the texture. Finally, I decided to try the recipe that came with the pan. Normally, I don't put too much stock in manufacturer-provided recipes, but this time, it proved to be a home run.

These Baked Doughnuts have the prefect texture for a cake doughnut. The cinnamon and nutmeg give them a great flavor. And even though finding the right recipe proved tricky, the actual process of making these doughnuts is quick and fun. Just mix together ingredients, fill your pan, and bake.


BAKED DOUGHNUTS

2 c. all-purpose flour
3/4 c. sugar
2 tsp baking powder
1/4 tsp ground nutmeg
1/4 tsp cinnamon
1 tsp salt
3/4 milk
2 eggs, beaten
2 tsp vanilla extract
1 tsp shortening
1 c. powdered sugar
2 tbsp hot water

1. Preheat oven to 325 degrees. Lightly coat doughnut pan with a non-stick spray.

2. In a large mixing bowl, combine flour, sugar, baking powder, nutmeg, cinnamon, and salt. Add in milk, eggs, vanilla, and shortening. With an electric mixer on low speed, beat until well combined. Spoon batter into wells of doughnut pan, filling each 3/4 of the way. Bake for 8-10 minutes. Allow to cool in pan for a few minutes and then move doughnuts to a cooling rack.

3. In a shallow dish, whisk together powdered sugar and hot water. Dip doughnuts in glaze and place back on the cooling rack. Allow to glaze to dry and then store in an air-tight container. Makes 10-12 doughnuts.

Brown Butter Rice Krispy Treats

I finally got a copy of the cookbook Flour, which I'd been eying for a few months. I wanted to dig right in, but, alas, my oven has been broken for the last week. It's been a sad week for me :(. Thankfully, the cookbook's author, Joanne Chang, was kind enough to include this no-bake recipe for Brown Butter Rice Krispy Treats.

It's probably been 20 years since the last time I've enjoyed a rice krispy treat. Making these was a trip down memory lane. This recipe stays fairly true to the beloved classic, while giving it a tad more sophistication. Browning the butter gives these treats a nutty, more complex taste. Yet, the large amount of marshmallow creates the ooey-gooey-ness nostalgia demands. My husband, who hates marshmallow, loved these. I think you'll love them, too.


BROWN BUTTER RICE KRISPY TREATS

1 c. (2 sticks) unsalted butter
1/2 vanilla bean, split lenghtwise
2 10 oz. bags marshmallows
1/2 tsp kosher salt
9 c. crispy rice cereal

1. Line a 9 x 13 baking pan with aluminum foil.

2. In a large, heavy bottomed, stock pot, melt the butter over medium-low heat. Scrape seeds from vanilla bean into the butter. Once butter is melted, it will start to foam up and bubble. Once the bubbling subsides (which will take a few minutes) is when the butter will start to brown. You'll notice the butter go from yellow to a light tan to a golden brown. You should notice a nutty aroma.

3. Once your butter has browned, immediately add in the marshmallows and salt. Stir constantly until marshmallows are melted and combined with the browned butter. Remove from the heat and stir in the rice cereal. Stir until rice cereal is fully coated with marshmallow mix. Spoon into the prepared pan. Allow to rest at room temperature for about an hour before cutting into squares.

Source: Flour, by Joanne Chang with Christie Matheson, Chronicle Books, 2010, pg. 133.

Oreo Cheescake Popsicles

For some reason, I've had in my head for a while that I need to make a frozen treat combining Oreos and cheesecake. I can't quite explain it. I'm not an avid consumer of either. The craving proved so strong, I broke down and bought a popsicle mold specifically to test out this recipe. I'm very happy I did. These popsicles are fantastic. They are, quite literally, frozen Oreo cheesecake on a stick. How can that ever be bad?

If there's one downside it's that these popsicles have a limit to how hard they'll freeze, which means they won't take perfect shape to the mold. So you won't get a picture-perfect pop. But who cares? Did I mention these are made of frozen Oreo cheesecake?


OREO CHEESECAKE POPSICLES

1 8 oz. package cream cheese, at room temperature
1 c. powdered sugar
2 c. heavy cream
10 Oreo cookies, chopped

1. In a large mixing bowl, beat together the cream cheese and powdered sugar with electric mixer until smooth. Mixing on low speed, pour in the heavy cream. The goal here is not to whip the cream, so take care not to over-mix. Fold in the chopped Oreo cookies.

2. Pour batter into popsicle molds. Freeze for at least 4 hours before serving. Makes 10 standard sized popsicles.

Source: slightly adapted from Group Recipes

Chocolate Peppermint Icebox Cake

Recently, I've become enchanted with everything 1950s. So it's no surprise I'd want to try making an icebox cake. I just find the term "icebox" to be so quaint; it immediately puts good feelings in my mind. The problem became tracking down a recipe. These cakes have gone out of style and the recipes seemingly buried. I decided to create my own recipe, and this Chocolate Peppermint Icebox Cake was born.

This recipe combines a peppermint whipped cream with chocolate wafer cookies. That's never a bad thing. Think mint oreo. It's also incredibly quick to make. It does require a few hours in the "icebox" before serving, so it involves a bit of planning ahead, but there's nothing more complicated to it than that. Easy as it is to make, this dessert also has the potential to impress. When you cut into this cake and reveal all those beautiful looking layers, it makes quite a statement. For an added touch, I crumbled a couple of wafer cookies on top and garnished the rim with some peppermint candies.

CHOCOLATE PEPPERMINT ICEBOX CAKE

2 9oz package chocolate wafers
3 c. heavy whipping cream
3/4 c. powdered sugar
3 tsp. peppermint extract
peppermint candies for garnishing (optional)

1. In the absolute largest bowl you own, whip together the cream, powdered sugar, and peppermint extract. Start on a low speed and increase incrementally.

2. Assemble the cake in a 9 inch springform pan. Start with a layer of chocolate wafers, overlapping them to cover the bottom. Spread a layer of the mint whipped cream on top. Repeat until you have four layers of each, ending with whipped cream. Cover with plastic wrap and place in the refrigerator. Allow it to chill for at least 4 hours, preferably overnight. Right before serving, garnish with crushed up wafers and peppermint candies.

Source: Cats and Casseroles original recipe

Confetti Cookies

Kids and adults alike will love these Confetti Cookies, which feature everyone's favorite candy coated chocolate, M&Ms. I think these would be the perfect treat for back-to-school lunch boxes. However, I've also served them to my husband's co-workers. Adults need a little candy in their lives, too! As a side bonus, these cookies were probably the easiest I've made. The use of self-rising flour eliminates the need to sift together a dry mix.


CONFETTI COOKIES

1 c. (2 sticks) unsalted butter, softened
1 c. packed light brown sugar
2 tbsp corn syrup
1 tsp vanilla extract
2 1/2 c. self-rising flour
1 c. candy-coated chocolate candies (like M&Ms)

1. Preheat oven to 350 degrees.

2. Cream together the butter and brown sugar, using an electric mixer. Beat in the corn syrup and vanilla extract. Add self-rising flour in small batches, mixing well between each addition. Batter will be very thick. If it seems unworkable, add about 1/2 tsp water. Stir in the chocolate candies by hand.

3. Line baking sheets with parchment paper. Roll cookie dough into 1-inch balls and place on sheets. Bake for 15 minutes, or until lightly browned along the edges. Let cookies sit on sheet for 2 minutes, and then transfer to a rack to cool completely. Makes about 45 cookies.

Source: Home Baking, no listed author, Parragon Publishing, 2005, pg 158.

Blueberry Ice Cream

July is National Ice Cream Month, and it's time to celebrate. To start the party, I'm serving up this gorgeous Blueberry Ice Cream. Blueberries have come into season around here, making them plentiful, and, more importantly, affordable. And who could resist that beautiful purple-blue? This ice cream makes an impressive statement, for both the eyes and the mouth.

There are three ways (that I know of) to make ice cream at home. The first is to make a custard base with egg yolks and cream, heating it over the stove top, and then allowing it to cool for hours in the refrigerator before it's ready for churning. Call me crazy, but the very last thing I want to do on a nearly 100 degree day is to cook ice cream.

The second kind of ice cream contains raw egg. Basically, it's an uncooked custard. This is how I make all my ice cream at home. It's the favored technique out in Pennsylvania Dutch country (probably because lack of refrigeration would make cooling a custard base problematic, and farm fresh eggs tend not to have the same risks as their commercial counterparts). So it's something I've been exposed to for decades, and it does not seem strange to me to use raw egg. However, I'm very reluctant to ever recommend this type on my blog. Raw eggs can pose a health risk to some people, including children and pregnant women (and who would want deny ice cream to a child or pregnant woman?-- not me!).

Finally, there's what's often called "Philadelphia style" ice cream. There are no eggs in this style of ice cream. It gets its richness entirely from a high butterfat content. It requires no cooking. It's simple and quick to make.

This recipe for Blueberry Ice Cream is Philadelphia style. It was my first time making this type of ice cream, and I was blown away by how creamy it was. The no-egg base compliments the fresh blueberries perfectly, allowing them to shine without drowning them in heaviness. I hope you'll enjoy this recipe as much as I did.


BLUEBERRY ICE CREAM

1 c. (half-pint) blueberries, rinsed and any stems removed
1/4 c. sugar
1 c. heavy cream
1/3 c. half-and-half
scant 1/2 c. sugar

1. In a small bowl, toss blueberries with 1/4 c. sugar. Cover with plastic wrap and place in refrigerator. Keep refrigerated 2-3 hours, stirring every 30 minutes or so.

2. Mash sugared blueberries in the bowl, using a fork. In a large mixing bowl, whisk together heavy cream and scant 1/2 c. sugar. Whisk in half-and-half. Add blueberries (and the syrup they've created) into cream mixture. Whisk for about two minutes.

3. Churn according to ice cream manufacturer's instructions. Enjoy right away, or store in freezer in an air-tight container. This recipe yields about a pint of ice cream.

Source: adapted from Ben & Jerry's Homemade Ice Cream & Dessert Book

New York Crumb Cake

I grew up eating a cake similar to this one. We called it coffee cake, but the creators of this recipe have decreed that term verboten, so crumb cake it is. The beauty of this cake is the layer of delicious brown sugar crumbs on top, mercifully almost as thick as the cake itself. There's no better way to begin the morning.


NEW YORK CRUMB CAKE

1 c. dark brown sugar, firmly packed
1/2 c. sugar
1/2 tsp salt
1 1/2 tbsp cinnamon
1 c. (2 sticks) unsalted butter, melted
2 1/2 c. all-purpose flour

2 1/2 c. all-purpose flour
3/4 tsp baking powder
1 tsp baking soda
1/2 tsp salt
12 tbsp (1 1/2 sticks) unsalted butter, softened
1 1/2 c. sugar
2 large eggs
1 1/4 c. sour cream
1 tsp vanilla extract

Note: the first set of ingredients is for the crumb topping and the second is for the cake base

1. Preheat the oven for 350 degrees. Butter and flour a 9 x 13 glass baking pan.

2. In a large mixing bowl, combine the brown sugar, sugar, salt and cinnamon. Pour in the melted butter and stir until combined. Fold in flour until incorporated. Set bowl aside.

3. In a medium mixing bowl, sift together flour, baking powder, baking soda and salt. Set aside.

4. Using an electric mixer, cream the softened butter. Gradually add in sugar, beating well. Beat in the eggs one at a time. Add sour cream and then vanilla, mixing until just combined. Incorporate dry ingredients into batter in three batches, mixing between each addition. Pour batter into prepared baking pan.

5. Crumble brown sugar mixture over the batter, trying to get an even top layer.

6. Bake in preheated oven for 45-55 minutes. Allow to cool overnight.

Source: Baked Explorations: Classic American Desserts Reinvented

Buttery Shortbread Cookies

These cookies helped change my perception of shortbread. Before, my thoughts of shortbread were of the box of Girl Scout cookies that sat unopened in the pantry months after the thin mints were gone. These shortbreads, however, probably won't make it very long in your pantry at all. That's because it's pretty hard to resist eating them. I polished off my test batch at an embarrassingly quick pace. Rich and buttery, sweet without being overly so, these cookies are what shortbreads should be. I wound up eating a lot of them with my coffee, finding it an unexpected compliment, and imagine they would be good with tea as well.

The original directions for this recipe call for these to be rolled cookies. But I could not get the dough to roll out. I tried both refrigeration and additional flour to no avail. It is pretty humid here, but I also have central air and can't be sure the weather is to blame. I tried rolling the dough into balls and pressing down with a drinking glass, but the dough was too sticky to pull off the glass cleanly. Finally, I decided to press the dough balls with my fingers. Not only did this work, but the dough squished a little around my middle finger, creating an attractive ridged appearance. I am a bit sad I didn't get to use my Hello Kitty cookie cutter but still very happy with how these cookies wound up looking.


BUTTERY SHORTBREADS

1 c. (2 sticks) unsalted butter, softened
1/2 c. superfine sugar
1/2 tsp vanilla extract
zest of half a lemon (I chose to zest the whole lemon, because I love lemon)
2 c. all-purpose flour
1/8 tsp salt
granulated sugar for sprinkling

1. Preheat oven to 350 degrees. Line two cookie sheets with parchment paper.

2. In a medium bowl, combine the flour and the salt. Set aside. Using an electric mixer, cream the butter. Gradually add in the superfine sugar. Beat in the lemon zest and vanilla extract. Incorporate the flour mixture into the butter mixture in small batches. The dough should come together and clean the sides of the bowl.

3. Refrigerate dough for about a half an hour (this step can be skipped if it's cold in your kitchen). Roll dough into one-inch balls. Place balls on parchment paper and press down with your first three fingers. Recipe makes about 26 cookies.

4. Bake cookies for about 15 minutes, or until edges turn a very light brown. Do not over bake. Remove cookies from oven and immediately sprinkle with desired amount of granulated sugar (sugar will only stick when cookies are hot). Let cookies rest on their baking sheet for a couple of minutes, then transfer to a cooling rack. Store cooled cookies in an air-tight container.

Source: Sarabeth's Bakery: From My Hands to Yours

Easiest Ever Fudge

When I first came across this recipe, I had my doubts. Four ingredients? No candy thermometer? Done in minutes? It didn't seem possible this fudge could stack up against the kind I'd enjoyed at the boardwalk for years. However, I'm happy to report that this fudge holds its own. I have used this recipe for two years now, and my various taste testers have given it a huge thumbs up. It's now the only fudge I make. If desired, chopped nuts can be added. Personally, I prefer a smooth square I can let melt in my mouth and have written up the recipe accordingly.

EASIEST EVER FUDGE

• 3 c semi-sweet chocolate chips
• 1 14oz can sweetened condensed milk
• dash salt
• 1 1/2 tsp vanilla extract

1. Line an 8 x 8 inch metal pan with aluminum foil.

2. In a medium sauce pan, combine the chocolate chips with the condensed milk and salt. Heat over low until chocolate melts, stirring constantly. Remove from heat and stir in the vanilla. Fudge mixture should be smooth and gloss. Spread fudge mixture in prepared pan.

3. Allow fudge to cool in refrigerator for at least 2 hours. To cut, lift foil out of pan and then peel off of fudge. Cut fudge into 64 small squares. Keep refrigerated in an air-tight container.

Source: Eagle Brand Recipes

Raspberry Oatmeal Squares

Growing up in suburban Philadelphia in the late 80s, it seemed like I ate the exact same cake at every celebration. White cake, white crisco-based frosting, raspberry filling. I ate it at baptisms, I ate it at first communions, I ate it at quinceaneras. So it's no wonder, when planning the dessert menu for my brother's graduation, I decided I had to make something with raspberry filling. It wouldn't be a real celebration otherwise.

I had a particular recipe in mind, but it turned out to have errors, leaving me with a mess the day before the party. I had to scramble to find a new recipe that would work with the ingredients I already had. Luckily, I came across this one for Raspberry Oatmeal Squares. These squares are simple to prepare and are very tasty.

RASPBERRY OATMEAL SQUARES

• 1/2 cup packed light brown sugar
• 1 cup all-purpose flour
• 1/4 teaspoon baking soda
• 1/8 teaspoon salt
• 1 cup rolled oats
• 1/2 cup unsalted butter, softened
• 3/4 cup seedless raspberry jam

1. Preheat oven to 350 degrees.

2. Line an 8 x 8 inch pan with parchment paper or foil. Lightly spray the inside of parchment paper or foil with cooking spray.

3. In medium mixing bowl, combine brown sugar, flour, baking soda, salt, and rolled oats. Cut in the butter with a pastry blender. Continue blending until butter has been well incorporated into the dry ingredients. Take 2 cups of this mixture and press into the bottom of the prepared pan. Spread raspberry jam on top, leaving 1/4 inch uncovered around the edges. Sprinkle remaining oatmeal mixture on top of jam and press lightly.

4. Bake for 35 to 40 minutes. Allow to cool in pan. Cut into squares and serve.

Source: Allrecipes

White Chocolate Pecan Bars

I'm discovering more and more that pecans are quite the little crowd pleasers. Walnuts certainly never get that type of reaction. These white chocolate pecan bars are easy to make and very tasty. Plus, you can tell people the recipe for these bars comes from the world-famous Magnolia Bakery in New York City. Fans of the show Sex and the City will know what you're talking about and be instantly impressed.

WHITE CHOCOLATE PECAN BARS

• 2 c all-purpose flour
• 1/2 tsp salt
• 1 c unsalted butter, softened
• 1 c light brown sugar, firmly packed
• 1 large egg
• 1 tsp vanilla
• 1 c pecans, coarsely chopped
• 8 oz white chocolate, coarsely chopped (I recommend Ghirardelli)

1. Preheat oven to 350 degrees.

2. In small bowl, combine flour and salt. Set aside. In larger bowl, cream together butter and brown sugar. Add egg and vanilla, beating well.

3. Add dry ingredients to butter mixture. Beat until well combined. Stir in 1/2 c of the chopped pecans. Transfer batter to a greased 9 x 13 pan.

4. Bake for 25 minutes, or until edges lightly brown. Remove pan from oven and place on a cooling rack.

5. Immediately after pan is out of oven, sprinkle chopped white chocolate on top. Wait 5 minutes, and then spread chocolate around with a spatula. Sprinkle chocolate with remaining chopped pecans. Allow to cool and then cut into bars.

Source: The Complete Magnolia Bakery Cookbook

The Brownies

A year ago, I decided on a whim to start making snacks for my husband's work group. I figured this would be a win-win-win situation. I'd get to practice baking without the end results tempting me, my husband would be the hero of his engineering group, and his co-workers would get a mid-afternoon sugar high. These brownies were one of the first things I baked for the group, and I get endless requests for them. They've almost become my signature item. If there's an occasion for me to ask "what should I bring?" there's a decent chance the answer will be "bring the brownies." I can't recommend this crowd-pleasing recipe enough.

THE BROWNIES

• 1 1/2 cups all-purpose flour
• 1 cup unsweetened cocoa powder
• 1 teaspoon salt
• 3 cups white sugar
• 1 cup butter, melted
• 4 eggs
• 1 tablespoon vanilla extract
• 1 cup semisweet chocolate chips

1. Preheat oven to 350 degrees. In a medium mixing bowl, sift together flour, cocoa powder, and salt. Set aside.

2. In a large mixing bowl, combine sugar with melted butter. Beat in eggs one at a time. Stir in vanilla.

3. Pour about 1/4 of the flour mixture into the wet ingredients. Mix until well combined, smoothing out any lumps. Continue adding the flour mixture in batches, mixing well after each batch. You might find the batter thick and difficult to work (at least I do, but I have no arm strength). Resist the temptation to use an electric mixer. Brownies are always better when hand mixed. The results will be worth it! When flour mixture is fully incorporated, stir in chocolate chips.

4. Pour batter into a greased 9 x 13 baking pan. Bake in preheated oven for 35-40 minutes. With brownies, it's very important not to over bake them. When in doubt, pull them out! Allow to completely cool before cutting. Makes 24 brownies.

Source: Allrecipes