Chocolate Creme Brulee

3 cups heavy whipping cream
3/4 cup sugar, plus 2 tablespoons
1 (1-ounce) square unsweetened chocolate, chopped
1 tablespoon plus 1 1/2 teaspoons unsweetened cocoa powder
1 1/2 teaspoons vanilla extract
8 egg yolks

Preheat the oven to 300 degrees F.

In a medium saucepan, combine the cream, 3/4 cup sugar, the chocolate, liqueur, cocoa, and vanilla. Cook over medium-low heat, stirring occasionally, until bubbles form around the edges of the pan. Remove from the heat, and set aside.

In a large bowl, whisk the egg yolks until just combined. Gradually add some of the hot cream mixture into beaten egg yolks, to temper. Whisk the egg mixture into the remaining hot cream mixture, stirring constantly. If lumps form, pour the mixture into a bowl through a fine wire-mesh strainer. Evenly divide the mixture into 6 to 8 flameproof ramekins. Arrange the ramekins in a 13 by 9-inch baking dish, and fill the dish with 1 1/2 inches hot water. Bake until the custard has set and is firm, about 30 to 45 minutes. Let cool on wire racks, then wrap in heavy-duty plastic wrap and chill at least 6 to 8 hours.

Sprinkle each custard evenly with a little of the remaining 2 tablespoons sugar. Brown tops with a torch.

recipe by Paula Deen

Creme Brulee

1 egg
4 egg yolks
1/2 cup sugar, plus 1 tablespoon for each serving
3 cups heavy cream
1 teaspoon vanilla extract
1 tablespoon orange liqueur

Directions:
Preheat the oven to 300 degrees F.

In the bowl of an electric mixer mix the egg, egg yolks, and 1/2 cup of the sugar together on low speed until just combined. Meanwhile, scald the cream in a small saucepan until it's very hot to the touch but not boiled. With the mixer on low speed, slowly add the cream to the eggs. Add the vanilla and orange liqueur and pour into 6 to 8-ounce ramekins until almost full.

Place the ramekins in a baking pan and carefully pour boiling water into the pan to come halfway up the sides of the ramekins. Bake for 35 to 40 minutes, until the custards are set when gently shaken. Remove the custards from the water bath, cool to room temperature, and refrigerate until firm.

To serve, spread 1 tablespoon of sugar evenly on the top of each ramekin and heat with a kitchen blowtorch until the sugar carmelizes evenly. Allow to sit at room temperature for a minute until the caramelized sugar hardens.

White Chocolate Macadamia Nut Cookies

You can also do what Samantha did and use half white chocolate chips and half chocolate chips.
2 cups all purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
12 tablespoons unsalted butter, melted & cooled
1 cup packed light brown sugar
1/2 cup granulated sugar
1 large egg
1 large egg yolk
2 teaspoons vanilla extract
1 1/2 cups white chocolate chips
1 cup chopped macadamia nuts

Adjust an oven rack to lower-middle position and heat the oven to 325 degrees. Line 2 baking sheets with parchment paper. Whisk the flour, baking soda, and salt together in a medium bowl.

In a large bowl, beat the melted butter and sugars together with an electric mixer on medium speed until smooth. Beat in the egg, egg yolk, and vanilla until combined.

Reduce mixer speed to low and slowly add the flour mixture until combined. Mix in the white chocolate chips and macadamia nuts until incorporated.

Working with 2 tablespoons of dough at a time, roll the dough into even balls and lay them on the baking sheets, spaced about 2 inches apart.

Bake the cookies until the edges are set and beginning to brown but the centers are still soft and puffy, about 16 minutes. Let the cookies cool on the baking sheet for about 10 minutes, then serve warm or transfer to a wire rack and let cool completely.

Outrageous Brownies

Oh my gosh, I ate so many of these, they made me sick. It was so good. I am not usually a chocolate fan, but these had to be the best brownies I have ever eaten. From the original Barefoot Contessa Cookbook.

1 pound unsalted butter
1 pound plus 12 ounces semisweet chocolate chips
6 ounces unsweetened chocolate
7 large eggs
3 tablespoons instant coffee granules (I used Pero instead)
2 tablespoons pure vanilla extract
2 1/4 cups sugar
1 1/4 cups all-purpose flour
1 tablespoon baking powder
1 teaspoon salt
3 cups chopped pecans

Preheat oven to 350 degrees F.

Butter and flour a 12 x 18 x 1-inch baking sheet.

Melt together the butter, 1 pound of chocolate chips, and the unsweetened chocolate in a medium bowl over simmering water. Allow to cool slightly. In a large bowl, stir (do not beat) together the eggs, coffee granules (Pero), vanilla, and sugar. Stir the warm chocolate mixture into the egg mixture and allow to cool to room temperature.

In a medium bowl, sift together 1 cup of flour, the baking powder, and salt. Add to the cooled chocolate mixture. Toss the walnuts and 12 ounces of chocolate chips in a medium bowl with 1/4 cup of flour, then add them to the chocolate batter. Pour into the baking sheet.

Bake for 20 minutes, then rap the baking sheet against the oven shelf to force the air to escape from between the pan and the brownie dough. Bake for about 15 minutes, until a toothpick comes out clean. Do not overbake! Allow to cool thoroughly, refrigerate, and cut into 20 large squares.

Sour Cream Coffee Cake

12 tablespoons (1 1/2 sticks) unsalted butter at room temperature
1 1/2 cups granulated sugar
3 extra-large eggs at room temperature
1 1/2 teaspoons pure vanilla extract
1 1/4 cups sour cream
2 1/2 cups cake flour (2 1/4 c. flour + 1/4 c. cornstarch)
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon kosher salt

For the streusel:
1/4 cup light brown sugar, packed
1/2 cup all-purpose flour
1 1/2 teaspoons ground cinnamon
1/4 teaspoon kosher salt
3 tablespoons cold unsalted butter, cut into pieces
3/4 cup chopped pecans, optional

For the glaze:
* 1/2 cup confectioners' sugar
* 2 tablespoons real maple syrup



Preheat the oven to 350 degrees F. Grease and flour a 10-inch tube pan.

Cream the butter and sugar in the bowl of an electric mixer fitted with the paddle attachment for 4 to 5 minutes, until light. Add the eggs 1 at a time, then add the vanilla and sour cream. In a separate bowl, sift together the flour, baking powder, baking soda, and salt. With the mixer on low, add the flour mixture to the batter until just combined.

For the streusel, place the brown sugar, flour, cinnamon, salt, and butter in a bowl and pinch together with your fingers until it forms a crumble. Mix in the pecans, if desired.

Spoon half the batter into the pan and spread it out with a knife. Sprinkle with 3/4 cup streusel. Spoon the rest of the batter in the pan, spread it out, and scatter the remaining streusel on top. Bake for 50 to 60 minutes, until a cake tester comes out clean.

Let cool on a wire rack for at least 30 minutes. Carefully transfer the cake, streusel side up, onto a serving plate. Whisk the confectioners' sugar and maple syrup together, adding a few drops of water if necessary, to make the glaze runny. Drizzle as much as you like over the cake with a fork or spoon.

McDonald's Ice Cream Frosting

This was the weirdest frosting. Samantha made cupcakes and then we figured out we didn't have powdered sugar to make the frosting, so I looked on the internet and found this one for granulated sugar. Right after I added the milk, I thought for sure I had ruined. It looked like a big mess. I let it beat for a while and it started to come together. Finally it was done and we tasted it. Just like McDonald's vanilla ice cream. The texture is kind of strange too. It was really good on our cupcakes.

1 egg white
3/4cup milk
1 cup white sugar
1 cup butter, softened
1 teaspoon vanilla extract

Heat milk to boiling, and then let cool. In a large bowl, beat egg white until stiff. Add sugar, butter, and vanilla. Mix with mixer till well blended. Add cooled milk, then beat until nice and creamy. Will take about 15 to 20 minutes of beating after adding the milk. Use to frost any kind of cake. Best if kept refrigerated after frosting cake.

Carrot Cake

Samantha made these the other day when we were feeding the missionaries. They are very simple, but really good. I have learned 2 things about cakes and banana bread. #1.If the recipe calls for pecans, use them. They really make a difference. #2. Vegetable oil instead of butter makes it much more moist.

1 cup pecans or walnuts, toasted and coarsely chopped
3/4 pound raw carrots (about 2 1/2 cups finely grated)
2 cups all-purpose flour
1 teaspoon baking soda
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1 1/2 teaspoons ground cinnamon
4 large eggs
1 1/2 cups granulated white sugar
1 cup vegetable or canola oil
2 teaspoons pure vanilla extract

Preheat oven to 350 degrees F.
Toast the pecans or walnuts for about 8 minutes or until lightly browned and fragrant. Let cool and then chop coarsely.
Peel and finely grate the carrots. Set aside.
In a separate bowl whisk together the flour, baking soda, baking powder, salt, and ground cinnamon. Set aside.
In bowl of electric mixer (or with a hand mixer), beat the eggs until frothy (about 1 minute). Gradually add the sugar and beat until the batter is thick and light colored (about 3 - 4 minutes). Add the oil in a steady stream and then beat in the vanilla extract. Add the flour mixture and beat just until incorporated. With a large rubber spatula fold in the grated carrots and chopped nuts. Evenly divide the batter between the two prepared pans and bake 25 to 30 minutes or until a toothpick inserted in the center comes out clean.
Remove from oven and let cool on a wire rack. After about 5 -10 minutes invert the cakes onto the wire rack, remove the pans and parchment paper, and then cool completely before frosting.

Cream Cheese Frosting:

1/4 cup unsalted butter, room temperature
8 ounces cream cheese, room temperature
2 cups confectioners sugar, sifted
1 teaspoon pure vanilla extract
finely grated lemon zest of one lemon

Coconut Cupcakes

The best ever!

3/4 pound (3 sticks) unsalted butter, room temperature
2 cups sugar
5 extra-large eggs at room temperature
1 1/2 teaspoons pure vanilla extract
1 1/2 teaspoons pure almond extract
3 cups flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon kosher salt
1 cup buttermilk
14 ounces sweetened, shredded coconut

For the frosting:
1 pound cream cheese at room temperature
3/4 pound (3 sticks) unsalted butter, room temperature
1 teaspoon pure vanilla extract
1/2 teaspoon pure almond extract
1 1/2 pounds confectioners' sugar, sifted

Directions

Preheat the oven to 325 degrees F.
Cream the butter and sugar on high speed until light and fluffy, about 5 minutes. With the mixer on low speed, add the eggs, 1 at a time, scraping down the bowl after each addition. Add the vanilla and almond extracts and mix well.

In a separate bowl, sift together the flour, baking powder, baking soda, and salt. In 3 parts, alternately add the dry ingredients and the buttermilk to the batter, beginning and ending with the dry. Mix until just combined. Fold in 7 ounces of coconut.

Line a muffin pan with paper liners. Fill each liner to the top with batter. Bake for 25 to 35 minutes. Allow to cool in the pan for 15 minutes. Remove to a baking rack and cool completely.

Meanwhile, make the frosting. In the bowl of an electric mixer fitted with the paddle attachment, on low speed, cream together the cream cheese, butter, and vanilla and almond extracts. Add the confectioners' sugar and mix until smooth.

Frost the cupcakes and sprinkle with the remaining coconut.

Cookies and Cream Truffles

This is the last of Katie Lee Joel's recipes from the Comfort Table that I've tried, though I am making her chicken pot pie later this week. I didn't like the ratio of cream cheese to cookies, so I copied this one from What's Cookin. It's the same thing.

45 Oreo cookies, divided (1 package)
1 (8 ounce) package cream cheese, softened
2 (8 ounce) packages semisweet or milk chocolate baking chocolate, melted
Crush 9 of the cookies to fine crumbs in a food processor; reserve for later use. (This can also be done in a resealable bag with a rolling pin.).
Crush the remaining 36 cookies to fine crumbs and place in a medium bowl.
Add the cream cheese and mix until well blended.
Roll cookie mixture into 42 balls, about 1" in diameter.
Dip the balls in the melted chocolate and place them on a wax paper covered baking sheet. (Any left over chocolate can be stored at room temperature for another use.).
Sprinkle the tops of the truffles with the reserved cookie crumbs.
Refrigerate until firm, about 1 hour.
Store leftover truffles, covered, in the refrigerator.

Grandma's Jell-o

Don't let the carrots scare you. I grew up on this stuff and I still love it. My grandma is the best cook. I make this for all the holidays.

1 pkg. cherry jell-o
grated carrots
chopped pecans
crushed pineapple, drained

Mix jell-o according to directions. Add carrots, pecans and pineapple. Pour into a mold and allow to set up.

Red Velvet Cupcakes ll

Adapted from food network, these are the best cupcakes ever. They were super moist. Plus, you gotta love cream cheese frosting!

* 2 cups all-purpose flour
* 1 1/4 teaspoons baking soda
* 1 1/4 teaspoons salt
* 1 1/4 teaspoons unsweetened cocoa powder
* 1 1/2 cups vegetable oil
* 1 3/4 cups granulated sugar
* 1 1/4 cups buttermilk
* 3 eggs

2 tablespoons plus 2 teaspoons red food coloring

* 1 1/4 teaspoons vinegar (white or apple cider can both work)
* 1 1/4 teaspoons vanilla extract
* 1/8 cup water

For the cream cheese frosting:

* 1 pkg. cream cheese, room temperature
* 1 stick butter, room temperature
* 3 cups powdered sugar, sifted
* 1 tablespoon vanilla extract

For the cupcakes:

Preheat oven 350 degrees F.

Sift together flour, baking soda, salt, and cocoa powder into a bowl and set aside.

mix oil, sugar, and buttermilk until combined. Add eggs, food coloring, vinegar, vanilla and water and mix well. Add the dry ingredients a little bit at a time and mix on low, scraping down sides occasionally, and mix until just combined. Be sure not to over mix, or the batter will come out tough.

Bake in lined cupcake pan at 350 for 20 min.

cream cheese frosting:

Whip the butter and cream cheese together in a mixer fitted with a paddle attachment until creamed. Gradually add powdered sugar to the mixture and scrape down the bowl as needed. Add the vanilla and mix until combined.

Red Velvet Cupcakes

I didn't have enough food coloring so they turned out kind of pink. The frosting was the best part. I have another red velvet recipe I'm going to try once we get all these eaten. I got this one off Joy the Baker.

2 c. flour
3 tsp. baking powder
1/4 tsp. salt
10 Tbsp. butter, softened
1 c. sugar
2 large eggs
1 tsp. vanilla
scant 1 c. milk
1 Tbsp. red food coloring

Sift together flour, baking powder and salt into a bowl. In a mixing bowl, beat together butter and sugar. Beat in eggs, 1 at a time, beating in between each addition for 1 minute. Beat in vanilla. Reduce speed to low and add flour mixture alternately with milk and red dye in 3 batches, beginning and ending with flour. Beat just until incorporated. Bake at 350 for 15-18 minutes.

Brown Sugar Cream Cheese Frosting:
3/4 c. butter, softened
4 oz. cream cheese
1/8 c. brown sugar, packed
1 tsp. vanilla
pinch of salt
2-3 c. powdered sugar
1-2 Tbsp. milk
Beat cream cheese, then add butter and beat until incorporated. Add brown sugar, salt, and vanilla. Add powdered sugar and milk to desired consistency.

Caramel Popcorn

Scott and I made this yesterday. Samantha was so excited. When she walked through the door, she immediately knew what it was, even though it's been quite a while since I've made it.

6 qts. Popped popcorn
2 c. packed brown sugar
1 c. butter
½ c. corn syrup
1 tsp. salt
1 Tbsp. vanilla
½ tsp. baking soda

Combine brown sugar, butter, corn syrup and salt. bring to a boil over medium heat stirring constantly. Boil 5 minutes, stirring occasionally. Remove from heat. Stir in vanilla and baking soda. Mix well. Pour over popcorn and stir until well coated. Pour into 2 greased 13x9x2” pans. Bake uncovered @ 250° for 45 minutes, stirring every 15 minutes. Cool completely.

Lemon Bar Trifle

I didn't know until I was half way through making this that Marshall doesn't really care for lemon bars. I like them, which is the reason I made it in the first place. It was very strong, but the cream cheese layer is yummy. It's not something you can eat a lot of, but it was good.

2 c. flour
1 c. chopped pecans
1 c. butter, melted

lemon layer:
1 1/2 c. sugar
1/4 c. cornstarch
1/4 c. flour
1 3/4 c. water
3 egg yolks, beaten
2/3 c. lemon juice
2 Tbsp. butter
4 tsp. grated lemon zest

cream cheese layer:
1 pkg. cream cheese
3 c. powdered sugar
1 carton (8 oz) whipped cream

Combine flour and pecans; stir in butter. Press into a 13x9x2 inch baking pan. Bake at 350 for 20 minutes. Cool. Combine sugar, cornstarch and flour. Stir in water until smooth. cook and stir over medium high heat until thick. Stir 2 minutes longer. Remove from heat. Stir a small amount into eggs and then pour egg mixture in, stirring constantly. Add lemon juice, butter and lemon zest. Refrigerate to chill.
Mix cream cheese, powdered sugar and whipped cream. In a trifle bowl, layer crumbled pecan mixture, then lemon and top with cream cheese mixture. Repeat layers twice.

Fruit Salad Cheesecake

This doesn't really taste like cheesecake, but it is really good.
1-20 oz. can crushed pineapple, drained
1 c. sugar
1/2 c. cold water
2 envelopes unflavored gelatin
1 pkg. cream cheese, cubed
1 1/2 c. crushed crisp macaroons
2 Tbsp. butter melted
2 c. green grapes, halved
1 can (11 oz.) mandarin oranges, drained
1 jar (10 oz.) maraschino cherries, drained and chopped
1/2 c. finely chopped pecans
2 c. whipped topping

Cook pineapple and sugar over medium heat for 5 minutes. place cold water in a bowl and sprinkle with gelatin. Let stand for 1 minute. Stir into the pineapple. Reduce heat to low and add cream cheese. Cook and stir until melted. Allow to cool completely.
Combine macaroon crumbs and butter. Press onto the bottom of a greased 9" springform pan. Set aside. Stir grapes, oranges, cherries and nuts into cream cheese mixture. Fold in whipped topping. Pour into pan. Cover and refrigerate overnight.

Trifle

This is really good with Devils' food cake, but I prefer yellow cake.

1 yellow cake mix, prepared according to package directions
1/2 c. chocolate milk mixed with chocolate syrup
2 small packages instant chocolate pudding, prepared
1 container cool whip
1 pkg. toffee bits

Cut cake into bite size pieces. Arrange half in a glass bowl and drizzle with 1/4 c. chocolate milk. Spread half the pudding on top, followed by half the cool whip and half the toffee bits. Repeat layers.

Bread Pudding

2 c. sugar
5 eggs, beaten
2 c. cream
2 tsp. vanilla
3 c. cubed bread (French or Italian)
1 c. brown sugar
1/4 c. butter, softened
1 c. chopped pecans

Sauce:
1 c. sugar
1/2 c. butter, melted
1 egg, beaten
2 tsp. vanilla
Preheat oven to 350 degrees. Mix together sugar, eggs and cream. Add vanilla. Pour over cubed bread and let sit for 10 minutes.
In another bowl, mix brown sugar, butter and pecans. Pour bread into a greased 9 x 13 pan and sprinkle brown sugar mix over the top. Bake 40 minutes.

for the sauce:
mix together ingredients over medium heat and stir until sugar is melted. Serve over bread pudding.

Chocolate Chip Cookies

2¼ c. flour
1 tsp. baking soda
1 tsp. salt
½ c. butter softened
½ c. margarine softened
¾ c. sugar
¾ c. brown sugar
1 tsp. vanilla
2 eggs
2 c. chocolate chips
1 c. chopped nuts

Combine flour, baking soda and salt in a small bowl. Beat butter, margarine, sugar, brown sugar and vanilla in a large mixer. Add eggs one at a time, beating well after each addition. Gradually beat in flour mixture. Stir in chocolate chips and nuts. Drop by rounded Tablespoons onto ungreased cookie sheet. Bake @ 375° 9-11 minutes.
Pan cookie variation:
Prepare dough as above. Spread into greased 15x10” jelly roll pan. Bake @ 375° 20-25 minutes.

Peanut Butter Cup Pie

An Easy One for summer

1½ c. milk
1 pkg. (3.9 oz.) instant chocolate pudding
1 c. plus 2 Tbsp. chopped peanut butter cups
1 carton (8 oz.) frozen whipped topping, thawed
1 chocolate crumb crust

Whisk milk and pudding. Let stand 2 minutes. Fold in peanut butter cups. Fold in whipped topping. Spoon into crust. Freeze 6 hours. Remove 15-20 minutes before serving.

Tamra's Impossible Pie

If you like custard you'll love this. It's the only thing I'll use bisquick for. It's one of my favorite desserts and it's super easy to make. I got it from my friend Tamra, hence the name.

1 ½ c. sugar
1 c. buttermilk*
½ c. bisquick
1/3 c. butter, melted
1 tsp. vanilla
3 eggs
Mix well. Pour into a well greased pie pan and bake @ 350° 30-50 minutes.
*buttermilk substitution: 1 c. milk, 1 Tbsp. lemon juice