Pina Colada Upside-Down Cake

Ingredients

• 1/4 cup (50 mL) butter (1/2 stick)
• 1 cup (250 mL) packed dark brown sugar
• 1 medium pineapple
• 1/2 cup (125 mL) maraschino cherries (15-20 cherries)
• 1 pkg (18.25 oz/510 g) yellow cake mix
• 3 eggs
• 1 can (13.25 oz/398 mL) unsweetened coconut milk
• 1 tsp (5 mL) rum extract
• 1/2 cup (125 mL) sweetened flaked coconut

Directions:

1. Preheat oven to 350°F (180°C). Melt butter in a 12-in Skillet over low heat (do not use stainless cookware). Brush sides of skillet with butter using a basting brush. Remove from heat; sprinkle brown sugar over butter and set aside.

2. Slice top and bottom off of pineapple, creating a flat base. Stand pineapple upright; core and peel. Cut each pineapple half crosswise into 12 slices (24 slices total). Arrange 22 of the pineapple slices around outer edge of Skillet; place two pineapple slices in center, forming a ring. Place one cherry in center of pineapple ring and additional cherries around outside of ring.

3. Combine cake mix, eggs, coconut milk and rum extract in a 4-qt. mixing bowl; whisk until well blended. Carefully pour batter over pineapple in Skillet.

4. Bake 30-35 minutes or until wooden pick inserted in center comes out clean. Toast coconut on a cookie sheet in oven. Remove cake from oven to cooling rack; cool 5 minutes. Invert cake onto a platter; gently press coconut around top edge and sides of cake.

Yield: 16 servings

Nutrients per serving: Calories 330, Total Fat 12 g, Saturated Fat 6 g, Cholesterol 45 mg, Carbohydrate 53 g, Protein 4 g, Sodium 250 mg, Fiber 1 g

Strawberry Bread

1/2 cup unsalted butter
3/4 cup granulated white sugar
3 large eggs
1 tsp pure vanilla extract
2 cups all purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 teaspoon ground cinnamon
1/2 cup sour cream or plain yogurt
1/2 cup toasted walnuts or pecans, coarsely chopped* (optional)
1 1/2 cups chopped fresh strawberries

Directions:
Preheat oven to 350 degrees F (180 degrees C) and place the oven rack in the middle position. Butter and flour (or spray with a non stick vegetable/flour spray) the bottom and sides of an 8-cup loaf pan (9 x 5 x 3 inch) (23 x 13 x 8 cm). Set aside.

*(Place the walnuts (or pecans) on a baking sheet and bake for about 8 minutes or until brown and fragrant. Remove from oven and let cool completely before chopping coarsely. Set aside.)

In the bowl of your electric mixer, or with a hand mixer, beat the butter until softened (about 1 minute). Add the sugar and continue to beat until light and fluffy. Add the eggs, one at a time, beating well after each addition. Beat in the vanilla extract. In a separate bowl, whisk together the flour, baking powder, baking soda, salt, and ground cinnamon. With the mixer on low, add the flour mixture (in three additions) and sour cream (in two additions) alternately, starting and ending with the flour. Mix only until combined.

Gently fold in the chopped strawberries and walnuts

Scrape the batter into the prepared pan and bake an hour to an hour & 20 min, or until the bread is golden brown and a toothpick inserted in the center comes out clean. Place on a wire rack to cool and then remove the bread from the pan. Serve warm or at room temperature. This bread can be frozen.

Makes 1 loaf.

Best Chocolate Chip Cookies

Ingredients

* 1 cup butter, softened
* 1 cup white sugar
* 1 cup packed brown sugar
* 2 eggs
* 2 teaspoons vanilla extract
* 3 cups all-purpose flour
* 1 teaspoon baking soda
* 2 teaspoons hot water
* 1/2 teaspoon salt
* 2 cups semisweet chocolate chips
* 1 cup chopped walnuts

Directions

1. Preheat oven to 350 degrees F (175 degrees C).
2. Cream together the butter, white sugar, and brown sugar until smooth. Beat in the eggs one at a time, then stir in the vanilla. Dissolve baking soda in hot water. Add to batter along with salt. Stir in flour, chocolate chips, and nuts. Drop by large spoonfuls onto ungreased pans.
3. Bake for about 10 minutes in the preheated oven, or until edges are nicely browned.

Cream Cheese Cranberry Cake

2 sticks unsalted butter, softened
8 oz cream cheese, room temp
2 1/2 cups sugar
3 eggs
1 lemon, juiced and zested
1/4 tsp almond extract
1 tsp vanilla
2 1/2 cups cake flour
1 tsp salt
2 cups fresh or frozen cranberries, tossed with 1 Tbsp flour
Whipped cream, optional

Preheat oven to 350. Spray a bundt pan with baking spray, coating well.

Beat butter and cream cheese until combined. Add sugar and turn mixer to med-high and cream for 3 minutes. Add the eggs, one at a time until combined. Add lemon juice and zest, almond extract, and vanilla and mix thoroughly. Turn mixer to low and add salt. Add the cake flour in two batches. Fold in the cranberries.

Spread batter evenly in the prepared pan. Bake 60-70 minutes, until the cake has browned and a skewer inserted in the center comes out with only moist crumbs attached. Let cool in pan for 10 minutes and then turn out onto a rack and cool completely. Cover tightly overnight (I put it in on a cake plate and cover with a glass dome) and enjoy the next day. (You can certainly eat it the same day but it gets better with an overnight resting period.)

Yields: 1 bundt cake, 8-12 servings depending on slice size

Recipe borrowed from Confections of a Foodie Bride.

Angel Cake With Mocha Butter Cream

Ingredients:

***Cake***
1 1/2 cup Powdered sugar
1 cup Cake flour
1 dash Salt
10 large Egg whites
1 1/2 teaspoon Cream of tartar
3/4 cup Granulated sugar

***Mocha Butter Cream***
1 1/2 cup Butter
4 tablespoons Instant coffee
2 tablespoons Sifted cocoa
2 cups Powdered sugar

Directions:

All dry ingredients should be sifted. Therefore, start by sifting together powdered sugar and cake flour. Add salt. In a large dry bowl whisk egg whites until soft peaks form. Add cream of tartar at the end.

Gradually add granulated sugar to egg whites, whisking all the time. Sift 1/3 of flour mixture over egg whites,lightly fold in. Repeat with remaining flour mixture, little by little.

Turn batter into a large ungreased tube pan. Smooth top. Bake at 350. for about 40 minutes or till cake is done. Cool cake. Loosen around edges, remove cake from pan.

Make butter cream by beating butter until very soft and smooth. Add coffee, cocoa, and powdered sugar. Beat until very light. Spread mixture in between layers and around cake. Garnish with chocolate sprinkles.

This recipe from CDKitchen for Angel Cake With Mocha Butter Cream serves/makes 10

Macaroons

* 1 stick butter
* ½ cup milk
* 1 teaspoon vanilla
* ½ cup sugar
* ¼ cup cocoa powder
* 2 cups quick-cooking oats
* ½ cup sweetened shredded coconut


Line a cookie sheet with parchment or wax paper, and set aside.
In a medium saucepan over medium high heat, melt the butter. Add the milk, vanilla, sugar, and cocoa powder, stirring well to mix.
Bring mixture to a rolling boil; reduce the heat to medium and boil for 1 minute, stirring constantly.
Remove pan from heat. Add the oats and coconut, stirring well until thoroughly mixed. Set aside to cool and set for about 10 minutes.
Drop by rounded tablespoons onto prepared baking sheet

Dulche de Leche Pie

* ¾ cup fat-free caramel topping
* 1 (12-ounce) container frozen lite nondairy whipped topping, thawed
* ¼ cup, plus 1 tablespoon toffee bits, like Heath Bar
* 1 (9-inch) prepared graham cracker crust


In a large mixing bowl, combine the caramel topping with the whipped topping, folding gently with a rubber or silicone spatula until smooth.
Add ¼ cup of toffee bits, stirring well to mix.
Pour, or scoop, the filling into the graham cracker crust. Sprinkle remaining 1 tablespoon of toffee bits on top.
Cover with the prepared graham cracker crust plastic cover, seal, and freeze for at least 3 hours or overnight.

Buttermilk Cream with Strawberries

Serves 8

* 1 1/4 teaspoons unflavored gelatin (from a 1/4-ounce envelope)
* 3/4 cup sugar
* 1 cup low-fat buttermilk
* 1 1/2 cups heavy cream
* 1 pound strawberries, hulled and quartered
* 1 teaspoon fresh lemon juice

Directions

1. In a small saucepan, sprinkle gelatin over 3 tablespoons cold water. Let stand until softened, about 5 minutes. Heat over low, stirring, until gelatin has dissolved, about 30 seconds.
2. In a large bowl, whisk 1/4 cup sugar with buttermilk until dissolved. Whisking constantly, add gelatin mixture in a very thin stream. In another large bowl, beat cream and 1/4 cup sugar until soft peaks form.
3. With a rubber spatula, gently stir half of whipped cream into buttermilk mixture; fold in remaining whipped cream. Divide among eight 6-ounce ramekins. Refrigerate until set, at least 6 hours (or up to 1 day, covered with plastic wrap).
4. When ready to serve, toss strawberries with 1/4 cup sugar, lemon juice, and 1 tablespoon water. Let stand until juicy, about 5 minutes. Run a paring knife around edge of each ramekin and dip each briefly in steaming hot water; invert buttermilk creams onto serving plates and top with strawberries.

(from MarthaStewart.com)

Chocolate Chip Pie

(courtesy of Paula’s Home Cooking)

2 ¾ cups all-purpose flour
1 ½ teaspoons salt
1 teaspoon baking soda
1 ¼ teaspoons baking powder
1 cup (2 sticks) unsalted butter (softened)
1 ½ cups packed light brown sugar
½ cup granulated sugar
3 large eggs
1 teaspoon vanilla extract
3 cups semisweet chocolate chips
2 cups chopped walnuts (optional)

Get Cooking!
Preheat oven to 350°F. Grease two nine-inch pie plates; set aside.
Sift together the flour, salt, baking soda and baking powder in a large bowl. In the bowl with an electric mixer, cream together butter, brown sugar and granulated sugar. Next, add one egg at a time, beating until incorporated. Beat in vanilla. Add flour mixture, a little at a time, and mix until fully combined. Fold in three cups of chocolate chips and if desired, walnuts. Divide the dough between the prepared pie plates and smooth the tops with a spatula.

Bake for about 30 minutes or until pies are golden and slightly firm to the touch, but still soft. Tip: If the pies begin to darken too much before they are baked through, cover with foil and continue baking. Let pies cool completely on a wire rack.

Red Velvet Cupcakes with Cream Cheese Frosting

(courtesy of Paula’s Home Cooking)

What you need
2 ½ cups all-purpose flour
1 ½ cups sugar
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon cocoa powder
1 ½ cups vegetable oil
1 cup buttermilk (room temperature)
2 large eggs (room temperature)
2 tablespoons red food coloring
1 teaspoon white distilled vinegar
1 teaspoon vanilla extract

For the cream cheese frosting:
1 pound cream cheese (softened)
2 sticks butter (softened)
1 teaspoon vanilla extract
4 cups sifted confectioners’ sugar
Chopped pecans and fresh raspberries or strawberries for garnish

Get Cooking!
Preheat the oven to 350°F and line two 12-cup muffin pans with cupcake papers.
Sift together the flour, sugar, baking soda, salt and cocoa powder in a medium mixing bowl. In a large bowl, gently beat together the oil, buttermilk, eggs, food coloring, vinegar and vanilla with a handheld electric mixer. Add the sifted dry ingredients to the wet and mix them together until smooth and thoroughly combined.
Divide batter evenly among the cupcake tins (about 2/3 filled). Bake in oven for about 20 to 22 minutes, turning the pans once, halfway through. Test the cupcakes with a toothpick. Remove from oven and cool completely before frosting.
For the Cream Cheese Frosting:
Beat the cream cheese, butter and vanilla together in a large mixing bowl until smooth. Add the sugar and beat on low speed until incorporated. Increase the speed to high and mix until frosting is very light and fluffy.
Garnish with chopped pecans and a fresh raspberry or strawberry.

MUG CAKE

4 tablespoons flour
4 tablespoons sugar
2 tablespoons cocoa
1 egg
3 tablespoons milk
3 tablespoons oil
3 tablespoons chocolate chips (optional)
a small splash of vanilla extract
1 large coffee mug   Add dry ingredients to mug, and mix well. Add the egg and mix thoroughly. Pour in the milk and oil and mix well. Add the chocolate chips (if using) and vanilla extract, and mix again. Put your mug in the microwave and cook for 3 minutes at 1000 watts. The cake will rise over the top of the mug, but don't be alarmed! Allow to cool a little, and tip out onto a plate if desired. EAT! (this can serve 2 if you want to feel slightly more virtuous).

BLOODY EYEBALL CUPCAKES

For the cupcakes:

1 3 / 4 cups all-purpose flour
1 1 / 2 teaspoons baking powder
3 / 4 teaspoon salt
1 cup sugar
12 tablespoons (1 1 / 2 sticks) unsalted butter, softened but still cool, cut into 12 pieces
3 large eggs
3 / 4 cup milk
1 1 / 2 teaspoons vanilla extract
For the filling:
6 tablespoons seedless raspberry jam
4 drops red food coloring
3 tablespoons light corn syrup
For the frosting:
1 cup (2 sticks) unsalted butter, at room temperature
2 cups powdered sugar
1 1 / 2 tablespoons milk
1 1 / 2 teaspoons vanilla extract
1 / 8 teaspoon table salt
15 drops white food coloring (optional)
To decorate:
12 small red gum balls
2 3 / 4 -ounce tubes red decorating gel
To make the cupcakes, adjust an oven rack to the middle position. Heat the oven to 350 F. Lightly coat two 6-cup muffin tins with baking spray. Alternatively, coat the tins with cooking spray, then dust with flour and tap to remove any excess.

In a large bowl, use an electric mixer on low to combine the flour, baking powder, salt and sugar. Add the butter, a piece at a time, and beat until the mixture resembles coarse sand, about 3 minutes.

Add the eggs, one at a time, and mix until combined. Add the milk and vanilla, then increase speed to medium, and mix until light and fluffy and no lumps remain, about 3 minutes.

Fill the muffin cups three-quarters full (do not overfill) with batter. Bake until a toothpick inserted at the center comes out clean, about 18 to 20 minutes. Cool the cupcakes in the pan for 5 minutes, then transfer them to a rack to cool completely.

To make the filling, in a small bowl whisk together the jam, food coloring and corn syrup. Set aside.

When the cupcakes have cooled, cut a cone of cake out of the center of each. To do this, insert the tip of a paring knife at a 45-degree angle about 1 / 8 inch from the top edge of the cupcake and cut all the way around the top (cutting about 3/4 inch into the cupcake).

Remove the cone of cake from the center. Cut away all but the top 1 / 4 inch of the cones, leaving only small disks of cake. Set aside.

To fill the cupcakes, spoon about 1 / 2 tablespoon of the filling into the cavity of each cupcake. Gently place the disks of cupcake over the filling, being careful not to press too hard. You do not want the filling to ooze out.

To make the frosting, in a large bowl use an electric mixer on high to beat the butter until light and fluffy, about 30 seconds. Slow the mixer to low and add the powdered sugar, 1 / 2 cup at a time, and mix until combined.

Increase the mixer to high and beat until pale and fluffy, about 1 minute. Reduce speed to medium and add the milk, vanilla and salt. Increase speed to high and beat until fluffy, about another 30 seconds. If desired, beat in white food coloring.

Spread a generous amount of the frosting over each cupcake, being careful not to detach the top disk of cake. Place one gum ball in the frosting at the center of each cupcake to form the pupil.

Use the red decorating gel to draw veins in the frosting radiating outward from the pupil.

Start to finish: 1 1/2 hours (30 minutes active)

Servings: 12

Ljubica’s Apple Cake

3 cups flour
1 ½ cup sugar
3 tsp baking powder
1 tsp salt
1 tsp vanilla
4 eggs slightly beaten
¼ cup orange juice
1 cup oil
3 cup cut up apples

Mix dry ingredients make a hole in the middle & add the rest of the ingredients.
Mix well with wooden spoon (dough is very thick).
Spread just over ½ dough on pan (13 x 9”), place apple,
Sprinkle with sugar & cinnamon , pour rest of dough on top in strips.
Bake 1 hr at 350º (but check with tooth pick if it comes out clean).

Chocolate & Peanut Butter Ribbon Dessert

12 NUTTER BUTTER Peanut Butter Sandwich Cookies, divided

2 Tbsp. butter, melted

1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened

1/2 cup creamy peanut butter

1/2 cup sugar

2 tsp. vanilla

1 tub (12 oz.) COOL WHIP Whipped Topping, thawed, divided

2 squares BAKER'S Semi-Sweet Chocolate, melted

CRUSH 8 of the cookies in resealable plastic bag with rolling pin. Mix cookie crumbs and butter. Press onto bottom of foil-lined 9x5-inch loaf pan.

MIX cream cheese, peanut butter, sugar and vanilla with electric mixer on medium speed until well blended. Gently stir in 3 cups of the whipped topping. Spoon 1/2 cup of the cream cheese mixture into small bowl. Stir in melted chocolate until well blended; set aside. Spoon half of the remaining cream cheese mixture over crust. Top evenly with chocolate mixture; cover with remaining cream cheese mixture.

FREEZE 4 hours or overnight until firm. Invert onto plate. Remove foil, then re-invert onto serving platter so that crumb layer is on bottom. Coarsely break the remaining 4 cookies. Top dessert with remaining whipping topping and cookies.

*Courtesy KRAFT

Chocolate Chip Sour Cream Cake

Thanks to T.bird, from Bless This Food. She has pictures in her posting of this recipe!

1 stick butter, at room temperature
1 1/2 cups sugar
3 eggs, separated
1 1/2 teaspoons vanilla extract
16 ounces sour cream
3 cups all-purpose flour
1 teaspoon baking powder

1 1/2 teaspoons baking soda

12 ounces chocolate chips

1/2 cup sugar

1 teaspoon cinnamon

Preheat oven to 350°.

In a large bowl, cream butter and 1 1/2 cups sugar, then mix in the egg yolks and vanilla. Sift flour, baking soda and baking powder together into a separate bowl. Alternately add sour cream and then dry ingredients into butter mixture. Beat eggs whites until stiff, then fold into batter. Mix last 1/2 cup sugar and cinnamon together in a separate, small dish.

In a greased 9″x13″ pan, pour in half of the cake batter. Sprinkle the top with half of the cinnamon-sugar mixture and half of the chocolate chips. Pour remaining batter on top, sprinkling the top with the remaining cinnamon-sugar and chocolate chips.

Bake for 40 to 50 minutes, or until a tester comes out clean.

Summer Blueberry Pie

This is practically a no-bake pie, as it doesn't go into the oven once you've filled it with the berries. This leaves the blueberries firm and sweet, but not syrupy, and the pie is light and delicious, and gentle on the palate. With the addition of a little whipped cream, this is a perfect summer desert.

Ingredients
2 T cornstarch
2 T & 1 C water
1 C & 4 C of fresh blueberries (frozen will not do)
3/4 C sugar
1 pre-baked pie crust (yours, or your local grocery store's)

Directions
In a bowl , dissolve cornstarch and water and set aside.
In a saucepan , boil 1 cup of blueberries with 1 cup water, pressing fruit to make puree
Add sugar and the dissolved cornstarch and boil 5min or until mixture becomes a clear syrup. Remove from heat and add 4 cups of blueberries.
Pour berry mixture into 1 pie crust baked and refrigerate for 2 hrs before serving
Garnish with whipped cream or ice cream

Lemon No-Bake Cheesecake Squares

• 1 pkg lemon-flavoured jelly powder (I used the light kind)
• 1 cup boiling water
• 1-1/2 cups crushed, low-fat graham crackers
• 3 tbsp light butter or margarine, melted
• 1 tbsp packed brown sugar
• 8 oz light cream cheese
• 1 cup sugar (could be optional lol)
• 2 tbsp lemon juice, fresh is best
• 2 tsp grated lemon zest
• 1 tsp vanilla
• 4 cups light frozen whipped topping, thawed

- In a small bowl, dissolve jelly powder in boiling water. Refrigerate until slightly thickened, but not set. (about 40-45min).
- Meanwhile, prepare crust. In a small bowl, combine graham crums, melted butter and brown sugar. Stir well using a fork. Spray a 9 x 13-inch baking pan with non-stick spray. Press crumb mixture evenly over bottom of pan. Refrigerate while you make the filling.
- To prepare filling, beat together cream cheese, sugar, lemon juice, lemon zest, and vanilla on high speed of electric mixer. Beat until smooth. Add thickened jelly and beat on medium speed until well blended. Fold in whipped topping.
- Pour lemon mixture over prepared crust and spread evenly to edges of pan. Refrigerate for 4 hours or until set. Cut into squares and serve. Makes 24 squares

Per square: 133 calories, 4.5g fat, 0.5g fiber -- 3pts per square

Key Lime White Chocolate Chip Cookies

1/2 cup butter (1 stick)
1 cup sugar
1 egg
1 egg yolk
1.5 cup all purpose flour
1 tsp baking powder
1/2 tsp salt
1/4 cup key lime juice
1.5 tsp grated lime zest
1-1.5 cups white choc chips (1 bag)
1/2 cup powdered sugar (for decoration)

Preheat oven to 350. Grease cookie sheets. In a large bowl cream butter, sugar, egg and egg yolk until smooth. Stir in keylime juice and zest. Combine flour, baking soda and salt; blend into the creamed mixture. Add white choc chips and blend. Form dough into 1/2 inch balls and arrange on the prepared cookie sheet. Bake 9-12 minutes or until lightly browned. Cool on wire racks. Sift powdered sugar over cookies while still warm (Last step is optional.. best served when warm)