Pineapple Sheet Cake with Cream Cheese Frosting (AKA Mexican Fruit Cake)

I decided it was time to pull this Pineapple Sheet Cake from the archives and give it better picture. This is a very moist, delicious cake that was passed to me by my mother. My mom was not a pie person, so therefore during the holidays she would make cakes and cookies, but rarely a pie. This cake is a favorite of my husband , and it's always a hit wherever I take it. It's a perfect cake for a pot-luck, or a family dinner, or even to take to work. Even though the cake itself contains no fat, this is a very moist cake as long as you make it several hours before it is to be served. The crushed pineapple in the cake makes it very moist, and it just gets better every day that you have it. I hope you will enjoy it!

Pineapple Sheet Cake with Cream Cheese Frosting
From Lynda's Recipe Box, and my mother
(Note: the only pineapple I've found that DOES NOT work is from Aldi. It just didn't contain enough juice.)

Ingredients for cake:
2 cups all-purpose flour
2 cups granulated sugar
2 teaspoons baking soda
2 large eggs, beaten
1 (20 ounce) can of crushed pineapple with juice
1 teaspoon vanilla
1/2 cups chopped nuts, I usually use pecans or walnuts -optional

Preheat oven to 350 degrees F. Grease either a 9x13 inch pan or a 10x15 inch jelly roll pan. In a large bowl add the flour, sugar and soda and mix. Add all of the remaining ingredients and mix well. Bake for about 35-40 minutes for a 9x13 inch pan. (A 10x15 pan will take about 20-30 minutes). Remove from oven and cool. Can frost while cake is just warm.

Cream Cheese Frosting:
1 - 8 ounce cream cheese, softened
8 tablespoons unsalted butter, (1 stick), softened
3 1/2 cups confectioners sugar
1 teaspoon vanilla
about 3/4 cup chopped nuts, optional, but I always use them. Makes the cake extremely good.

Spread frosting evenly over cake and top with pecans or walnuts. Let it set for several hours before cutting so the pineapple will moisten the cake. Bet you can't eat just one bite- enjoy!

Pumkin Bundt Cake with Cream Cheese Frosting

 I just had to start off my fall baking with something pumpkin since it is one of my favorite fall and winter flavors! Apple is right up there too, so there will be an apple recipe coming real soon also. I have tried a couple of different Pumpkin Bundt Cake recipes and this is the best one so far so I'm sharing it with you.

 This Pumpkin Bundt Cake with Cream Cheese Frosting is dense and moist, much like pumpkin bread or pound cake. I topped this luscious cake with cream cheese frosting that contains some brown sugar, which gives the frosting a hint of caramel flavor! This is a perfect fall dessert which would be a delicious addition even your Thanksgiving table. And I confess that it was so good with my morning coffee also! Try taking it to any family gathering or even to work and I think people will be singing your praises. Here's the recipe.

Pumpkin Bundt Cake with Cream Cheese Frosting
Adapted from My Baking Addition

Ingredients:
Bundt Cake
If you don't have all the spices, you can sub pumpkin pie spice if desired.
2 1/4 cups granulated sugar
1 cup canola oil, or vegetable oil
3 large eggs
3 cups un-bleached flour
2 teaspoons baking soda
2 teaspoons ground cinnamon
1/2 teaspoon ground cloves
1/4 ground ginger
1/4 teaspoon ground nutmeg
1/2 teaspoon salt
1 can (15 ounces) pure pumpkin puree

Cream Cheese Frosting
4 ounces cream cheese, softened
4 tablespoons softened, unsalted butter
2 tablespoons light brown sugar
1 14 cup confectioners sugar (powdered sugar)
1/2 teaspoon vanilla extract
1-3 tablespoons milk, half and half or cream, if needed to thin the frosting
3/4 cup toasted, chopped pecans, if desired

Directions:
1. Preheat the oven to 350 F. Spray a 10 inch Bundt cake pan with nonstick cooking spray.

2. In a large bowl combine the oil and sugar and mix thoroughly with an electric mixer. Beat in eggs 1 at a time, then beat in the pumpkin. In a medium bowl mix together the flour, baking soda, spices and salt. Add flour mixture to the pumpkin mixture a little at a time, and mix until batter is just blended well.

3. Pour batter into the prepared Bundt pan and smooth the batter evenly around the pan. Bake in the preheated oven for 60-65 minutes until a toothpick inserted in the center if cake comes out clean. Cool the cake for 10-15 minutes. Then invert cake onto a wire rack to finish cooling. Place cake onto a cake plate to frost.

4. To make the frosting: In a large bowl add the softened cream cheese, butter and the brown sugar and beat until creamy and smooth, about 2 minutes. Then gradually add in the powdered sugar and beat well. Stir in the vanilla and milk if needed. If frosting is too thick add a bit more milk if needed to get the desired consistency. Spoon frosting over the cooled cake. Using a spoon or rubber spatula, push the frosting where you want it. (This is not a glaze that will pour). Top with the toasted pecans , if desired. Now enjoy!

Blueberry and Blackberry Crisp

 My goodness this year has sailed by! Here it is the end of summer and I'm just now posting a berry dessert. But this berry crisp is also wonderful made with frozen berries, so I had to go ahead and post it. I have made this Blueberry and Blackberry Crisp several times this summer, plus I've made it with blueberries only which is just as yummy. I've added a bit extra sugar to this recipe with the blackberry addition as the frozen berries I bought were more tart than the blueberries.

 This Blueberry and Blackberry Crisp is so easy to put together and the topping is a whiz to prepare. Plus, this topping actually is very crisp which has made it a favorite of ours. Of course topping this crisp with a good quality vanilla ice cream makes irresistible! Hope you'll give it a try!

Blueberry and Blackberry Crisp
Adapted from Martha Stewart
Fresh or frozen berries may be used, but baking time may increase if using all frozen berries. The filling is juicy. If a thicker filling is desired add another teaspoon or 2 of cornstarch.

Ingredients:
For the filling:
4 cups blueberries - I used fresh
2 cups blackberries - I used frozen this time
2/3 cup sugar ( when I make all blueberry crisp, I reduce to 1/2 c.)
1 tablespoon cornstarch
1 teaspoon fresh lemon juice
1/4 teaspoon sea salt

For the Topping:
3/4 cup unbleached all-purpose flour
1/2 cup quick oats ( may use rolled oats)
1/2 teaspoon baking powder
1/2 teaspoon sea salt
6 tablespoons melted, unsalted butter
1/3 cup sugar
1/2 teaspoon cinnamon

Directions:
1. Preheat oven to 375 degrees. Make filling by mixing berries, sugar, cornstarch, lemon juice and salt in a bowl. Poor berry mixture into an 8x8 inch baking dish with 2 inch sides.
2. Make topping- Stir together the flour oats baking powder, sugar, cinnamon, and salt.
Pour butter over topping and stir until it is absorbed and the topping is crumbly.
3. Sprinkle topping evenly over the filling. Place dish on a foil lined baking sheet just in case it bubbles over. (I haven't had that problem, but some commenters on Martha's site did.)
Bake until crisp is bubbling around the sides and in the center and brown on top, about 1 hour. Remove from oven and cool on a wire rack at least 30 minutes before serving. Top with ice cream and enjoy!

Pumpkin Coffee Cake with Brown Sugar-Pecan Streusel

 I am so happy that fall is here! I want to spend more time in the kitchen when the cooler weather arrives, and I always love trying new pumpkin and apple recipes to add to my recipe collection . I must admit that I've struggled with cooking and blogging the last few months since I had surgery, but fall is my favorite time to experiment in the kitchen. This Pumpkin Coffee Cake with Brown Sugar-Pecan Streusel is delicious and was a real treat for my husband and I. We both love pumpkin so there's nothing bad to say about this recipe. This cake is not as heavy and moist as my pumpkin bread, because it uses butter instead of oil. The streusel is so yummy with the toasted pecans and made this cake such a treat with a steaming mug of coffee! I also love the size of the cake; it's made in a 9 inch springform pan so it's not too huge for a small group. It was perfect for us. Here's the recipe.

Pumpkin Coffee Cake with Brown Sugar-Pecan Streusel
Adapted from Williams-Sonoma
(The only thing I changed in the recipe was the spice amounts.)

Ingredients:
For the streusel;
1/3 cup all-purpose flour
1/2 cup firmly packed light brown sugar
1 teaspoon cinnamon
pinch of salt
6 tablespoons cold unsalted butter
1 cup chopped pecans, lightly toasted (Spread pecans on baking sheet; toast   at 325 for 5 minutes. Cool before adding to streusel.)

For the batter:
1 1/2 cups all purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1 1/2 teaspoons cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/2 teaspoon salt
8 tablespoons unsalted butter, softened
1 cup firmly packed light brown sugar
2 large eggs
1/2 cup canned pumpkin puree
1/2 cup sour cream

For the glaze:
1/2 cup confectioners sugar
about 2-3 teaspoons of milk
1 teaspoon vanilla extract

Directions:
Preheat oven to 350 degrees F. Grease and flour a 9 inch springform pan.

To make the streusel, combine the flour, brown sugar, salt and cinnamon in a bowl. Add the butter; use a pastry cutter to cut in the butter until mixture looks like coarse crumbs. Or you may use  a food processor. Stir in the pecans. Set aside.

For batter; in a large bowl, sift together the flour, baking powder, baking soda, cinnamon, ginger, nutmeg and salt. In another bowl, beat together the butter and sugar, until combined. beat in the eggs, one at a time. Add the pumpkin and sour cream and mix. Stir in the dry ingredients. Batter is very thick.

Spread half the batter in the prepared springform pan. Sprinkle half of the streusel over the batter. Dollop the remaining batter over the streusel and spread over the streusel as best you can. (This was the hardest part of the recipe for me as the batter does not want to spread well. but it turns out delicious anyway.) Top with the remaining streusel. Bake until a toothpick inserted into the center of the cake come out clean, about 50-55 minutes. Place pan on a wire cooling rack for 15 minutes. Remove the sides of the pan from the cake and slide cake onto rack to finish cooling.

To glaze, whisk together the confectioners sugar, milk and vanilla until smooth. Place cake on serving platter. Drizzle glaze over cake. Enjoy!

Blueberry Pie Bars

 If you love blueberries, and you love pie you will be thrilled with this yummy recipe for Blueberry Pie Bars. The blueberries are in a creamy filling and surrounded by a crumb style crust. When I saw the recipe last week, I knew I had to make them immediately. The bottom crust is pretty sturdy to hold the filling and there is a thin layer of crust on top also. These blueberry treats are a definite winner in our household. I hope you give these delicious treats a try.

Blueberry Pie Bars
Adapted from a wonderful blog, Annie's Eats. She used blackberries instead of blueberries.

Ingredients:
For crust and topping-
1 1/2 cups all-purpose flour
3/4 cup sugar
pinch of salt
zest of half a lemon
3/4 cup (12 tbsp.) unsalted butter

For the filling-
2 large eggs
1 cup sugar
1/2 cup Greek yogurt or sour cream- I used vanilla Greek yogurt
6 tablespoons flour
pinch of salt
juice of half a lemon
1 teaspoon vanilla-I omitted since I used vanilla yogurt
15-16 ounces fresh blueberries (can use frozen if they have been thawed and drained of excess juices)

Directions:
1. Preheat oven to 350 degrees F. Line a 9x9 inch baking pan with foil and spray with cooking spray. In the bowl of a food processor, combine the flour, sugar, salt and zest. Add the cold butte and process pulse in short bursts until the mixture is crumbly.

2. Reserve 3/4 of the mixture to use as topping. Add the rest of the crumb mixture to the prepared pan and press to form an even layer of crust on bottom of pan. Bake 12-15 minutes until light golden. Let cool 10 minutes before proceeding.

3. In a medium bowl. make the filling. Combine eggs, sugar, yogurt (or sour cream), flour, salt lemon juice and vanilla. Whisk until smooth. Gently stir in the blueberries. Spread the filling over the pre-baked crust. Crumble the reserved topping evenly over the filling.

4. Bake until the top is beginning to brown and the bars are just set, about 45 minutes. Let cool completely on a wire rack. Chill to firm up the bars before slicing and serving. Enjoy!

Oatmeal Scotchies with Pecans

 Like a delicious oatmeal cookie? Well these Oatmeal Scotchies with Pecans are so good, fantastic really, and also so rich. My husband loves anything butterscotch, so I made these just for him as they are one of his favorite cookies. I had intended to make Peanut Butter Cookies, but hubby had these goodies on his mind instead. This recipe makes too much for us, so anymore I just freeze half of the cookie dough for a later use. But they are also a great gift for any cookie lovers you may know! Here is the recipe.

Oatmeal Scotchies with Pecans
Adapted from Nestle - I increased the cinnamon and added pecans to the recipe. The cookie dough freezes well, if you don't want to bake the whole recipe.

Ingredients:
1 1/4 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon cinnamon
1 cup butter, softened
3/4 cup granulated sugar
3/4 cup brown sugar, packed
2 large eggs
1 teaspoon vanilla
3 cups of quick cooking oats (or may use old fashioned oats)
11 ounce package of Nestle Butterscotch Morsels
3/4 cup coarsely chopped pecans

Preheat the oven to 375 degrees F.
In a small bowl combine the flour, soda, salt and cinnamon.
In a large bowl cream the softened butter with the sugars. Stir in the eggs and vanilla until well combined.
Gradually  beat in the flour mixture. Stir in the oatmeal, butterscotch morsels, and the pecans.
Drop dough by rounded tablespoon onto ungreased baking sheets.
Bake for about 7-9 minutes for chewy cookies. Cool cookies on baking sheets for about 2 minutes; then remove to cooling racks. Enjoy! Makes about 4 dozen.

Banana Layer Cake with Cream Cheese Frosting

This is a moist, delicious Banana Layer Cake that is perfect for any occasion. It is somewhat less dense than my banana bread recipe, but it's very moist and yummy with the decadent Cream Cheese Frosting. I made this wonderful cake for my husbands birthday back in January. I didn't get many pictures of the finished cake, but that seems to happen every time I prepare a meal for our family gatherings. Too busy for photos, and then the food is gone. Sigh~
I've posted this recipe before, but made a sheet cake instead of a layer cake. It is one of our favorite cakes now and is a perfect way to use those ripe bananas and turn them into a fabulous dessert.
I feel the need to apologize for not being around for almost 2 months. I've had some health issues, ( I'll share at a later time), and some life issues that we all sometimes go through, and I lost focus on my blog. But I'm cooking again and ready to share. So I hope you'll give this Banana Layer Cake a try for your next celebration. It's so very, very good. Like, lick your plate good!

Banana Layer Cake with Cream Cheese Frosting
Adapted from Evil Shananigans

Cake:
1 cup mashed bananas - about 2 large bananas
1 cup buttermilk, or can use soured milk (add 1 tablespoon vinegar to a cup and fill up with milk; let sit a minute)
2 cups all-purpose flour
1 teaspoon baking soda
1/4 teaspoon baking powder
1/4 teaspoon salt
1 stick unsalted butter, softened- 1/2 cup
1 3/4 cup granulated sugar
2 eggs, lightly beaten
1 tablespoon vanilla

1. Preheat oven to 350 degrees, (or if you are using dark pans, then 325). Grease 2 9 inch round layer cake pans.
2. In a bowl, mash the bananas well using a fork. Stir in the buttermilk.
3. Mix flour, baking soda, baking powder, and salt together in separate bowl.
4. Cream Butter and sugar together in a large bowl. Stir in the eggs and vanilla.
5. Alternately add the dry and wet ingredients into the butter mixture, beating well after each addition. Pour the batter evenly into the 2 prepared cake pans.
6. Bake in preheated oven for about 35 minutes, or until cake springs back when lightly touched in the center. Or you may test with a toothpick. Cool cake in pans on wire racks for 10 minutes, then invert cakes onto cooling racks and let cool completely. At this point, you can frost the cake, or wrap each layer well in plastic wrap and store in the refrigerator overnight. Then assemble and frost the next day.

Cream Cheese Frosting:

8 ounces cream cheese, room temperature
1 stick (1/2 cup) softened butter
31/2-4 cups powdered sugar
1 teaspoon vanilla

In a large bowl, cream the butter and cream cheese together with a mixer.
mix in the vanilla. Add the powdered sugar in about 3 additions, mixing well after each addition. If the frosting seems too stiff, you may add a tablespoon of cream or milk and mix until creamy.

To frost the cake: 
Place one cake layer on cake platter. Add about 3/4 to 1 cup of frosting on the cake and spread evenly to the edge. Top with the remaining cake layer and press cake gently down. Add remaining frosting to top and smooth down and around the sides. I usually swirl the top of the frosting with a knife. I like to refrigerate the cake for 30-60 minutes to set the frosting well.
Slice, serve and enjoy!

Turtle Bars

 Decadent and addictive, these delicious Turtle Bars are perfect for your holiday cookie trays. With a crisp, pecan infused shortbread-style crust that is topped with a thin layer of caramel, then topped with chocolate chips and more pecans, your taste buds will be in heaven. Really, these are to die for, and I got the recipe from Grace at A Southern Grace. She has some of the sweetest, gooeyest confections on the web. Today is my birthday and I was wanting a sweet treat besides cake, and these Turtle Bars really hit the spot.

 This is a major birthday for me, I mean it's like the 'BIG' one. I am the big '60'! I can't believe it; I remember when my mother turned 60 and I thought she was ssooooo old. Now I know how young she felt! Anyway, these Turtle Bars were are so good. The crust is crisp, with the butter and the pecans that are also ground in. There is a thin layer of caramel; wish there was a bit more, but there is plenty of flavor. Chocolate chips are sprinkled on the confection right out of the oven so they will melt and you can swirl through the chocolate some. Then topped will pecans makes these bars a perfect treat. Give them a try for the holidays, OK!

Turtle Bars
Adapted only slightly from Grace

Crust:
2 cups all purpose flour
1 cup brown sugar, packed
1/2 cup unsalted butter
1 cup pecans, chopped

Filling:
2/3 cup butter
1/2 cup brown sugar, packed
pinch of salt
1 cup semi-sweet chocolate chips-I used Dark Chocolate chips that I had
3/4 cup pecans, chopped

Directions:
Preheat oven to 350 degrees F. Add crust ingredients to a food processor and process until fine crumbs. Pour into an ungreased 9x13 inch baking pan. Pack the crumbs firmly down evenly to form a crust.
Add  the 2/3 cup butter, the 1/2 cup brown sugar, and salt to a sauce pan. Cook over medium heat until it begins to boil. Boil 1 minute, stirring constantly, and then pour evenly over the crust. Bake for 18-22 minutes, until all the caramel is bubbling. Don't over bake! Remove from the oven; sprinkle evenly with chocolate chips. Let set for 2-3 minutes and swirl melted chocolate chips with a knife. Leave some whole if desired. Sprinkle with the chopped pecans and press nuts gently into the chocolate. (I sprinkled a little coarse salt over the bar, but it sort of disappeared). Cool, cut into bars, and enjoy! Merry Christmas!

Cinnamon Apple Pie with Crumb Topping

Cinnamon, how I love thee, especially in a homemade Cinnamon Apple Pie with a Crumb topping! My house smelled so delicious with the fragrance of apples and cinnamon while this yummy pie baked. I made this pie for Thanksgiving and then made it again last week because it is just so good, and because I forgot to take pictures of it earlier. The things we do for pictures! I've made variations of this Cinnamon Apple Pie with Crumb Topping for several years, but this last time I decided to use some oatmeal in the crumb topping. It was delicious, but not much more than just using flour. I love making a pie like this because I only need to make a bottom crust. I'm not a perfect pie crust maker, but the crust did turn out nice and flaky this time. You could use refrigerated pie crust, if desired, or a frozen deep-dish crust from your supermarket.

Peeling and slicing the apples consumes most of the time it takes to get this pie ready to bake. After you toss all the apples and filling ingredients together, you place the filling in the pie crust. While you don't have to arrange the apples, you do need to make sure there are no air pockets or gaps among the apples. Press them down slightly to fit, but heaping them up higher in the middle of the pie.

Then after mixing the topping together, it is just sprinkled over the apples. It may seem like there is too much topping, but use it all. It cooks down into a thin, buttery, crisp layer on top.

Let the pie cool, if you can, and then enjoy the fruits of your labor. Serve with a scoop of ice cream or some whipped cream if desired. I hope you enjoy.

Cinnamon Apple Pie with Crumb Topping
Adapted from here
I used a 10 inch pie plate for this pie with apples piled high. I like to mix tart and sweet apples in my pie, so I used about half Granny Smiths(tart), and half Galas(sweet). Golden delicious or other baking apples of your choice are fine. If you use all tart apples, you may need more sugar in the filling.
Purchased pie crust can be used if preferred. If using a frozen crust, buy deep-dish.

Crust: (my recipe)
1 1/4 cups all-purpose flour
1/4 teaspoon salt
1/4 cup (4 tablespoons) chilled, unsalted butter
1/4 cup (4 tablespoons) chilled shortening
3-4 tablespoons ice water

Filling:
7-71/2 cups of sliced apples. I used half Granny Smiths, and half Galas.
1/2 cup, plus 2 tablespoons brown sugar, packed
2 1/2 tablespoons flour
2 tablespoons melted butter
1 1/2 teaspoons cinnamon-I used Saigon cinnamon, but regular will work fine
a squeeze of fresh lemon juice

Topping:
1 cup all purpose flour- (or use 1/2 c. flour and 1/2 cup oatmeal)
1/2 cup granulated sugar
1/4 cup brown sugar, packed
1/2 teaspoon cinnamon
1/4 teaspoon salt
6 tablespoons unsalted butter, chilled and cut into cubes

Preparation:
For crust:
In a large bowl, mix the flour and salt. Add butter and shortening and use a pastry blender to cut them into the flour. Mix until it looks like a coarse meal, with butter being no larger than small peas. Drizzle ice water over the mixture; stir with a fork until moist clups form. Add more water if dough is too dry. Gather dough into a ball and flatten into a disk.Wrap in plastic wrap and refrigerate for about 30 minutes.
Place rack in center of oven. Preheat oven to 400 degrees F. Roll dough on lightly floured surface to about a 12 inch round. Transfer to a pie plate. Press dough into pan; trim overhang to 1/2 inch.. Turn edge under and crimp. Place crust in the fridge while preparing the filling.

For Filling:
Peel and core apples.Slice thin, about 1/4 inch. Sprinkle with a squeeze or two of fresh lemon juice. Drizzle with butter. Mix the flour, sugar and cinnamon in the apples. Set aside and mix the topping.

For Topping:
Mix flour, salt, sugars and cinnamon in a food processor. Pulse a couple of times. Add chilled, cubed butter and pulse until mixture looks like sand.

To assemble  and bake the pie:
Toss the filling to redistribute the juices. Transfer the filling to the crust, mounding higher in the center of pie. Sprinkle the topping evenly over the pie. Bake pie at 400 degrees for 30 minutes, then REDUCE the temperature to 350. If pie browns too much, lay a piece of foil over the pie. Bake for another 40 minutes or more, until the top is golden, the filling is bubbling thickly at the edges, and a paring knife inserted in the center of the pie goes easily through the apples. It could take as long as 1 hour and 20 minutes to fully bake. When done, remove from oven and cool. Enjoy!

Peanut Butter Chocolate Chip Bars

 Do you like chocolate and peanut butter together? Well, I do too, and so we love these easy Peanut Butter Chocolate Chip Bars. Your kitchen will smell wonderful while these delicious morsels bake, which makes it really hard to let them cool before cutting. I must admit that I didn't wait; nope, I just had to have one, or two, before they cooled. I can say it didn't hurt a thing to cut these babies while warm, plus it made me very happy! These cookie bars are melt-in-your-mouth delicious, so I hope you'll give them a try.

Peanut Butter Chocolate Chip Bars
Adapted from here.

Ingredients:
1 1/2 cups all purpose flour
1/2 teaspoon baking soda
3/4 cup packed brown sugar
1/2 cup granulated sugar
3/4 cup crunchy peanut butter
1/2 cup butter, softened- I used unsalted
1 large egg
1 teaspoon vanilla
1 bag semi-sweet chocolate chips-I used dark chocolate chips

Directions:
Preheat the oven to 350 degrees. Mix the flour and soda together in a small bowl. In a large bowl, combine both sugars, butter, and peanut butter. Mix until creamy. Add the egg and vanilla. Gradually beat in the flour mixture and stir in the chocolate chips. Press dough evenly into an ungreased 9x13 inch baking pan.
Bake for 18 - 22 minutes. Cool and cut into bars. I baked these bars for 21 minutes and that was too long. Next time I'll go for 18-19 minutes. They were not as gooey as I would have liked, but still soft and delicious. The middle may look too soft when you pull them out of the oven, but the dough firms up as it cools. Enjoy!

Pecan Pie Bars

 Pecan Pie Bars with a shortbread style crust, a sweet, creamy filling and crisp, toasted pecans on top; they're like pecan pie only without all the work!
My husband and I love pecan pie. His mother always made the best the best pies and her pecan was super delicious. But sometimes I don't don't like fussing with a pie. With bars you can just have a bite or two, or maybe more if you want.

 Pecan Pie Bars are a perfect take along dessert for Thanksgiving, or any others gatherings. Take them to a potluck, or to work as a treat for your co-workers. Make them for neighbors, or just make them for yourself - you deserve a treat too!
I made the crust in my food processor, but you can make it in a bowl using a pastry blender or fork also. Just cut the butter well into the flour ingredients. So addictive and so much easier than making pie. Hope you'll give these a try.

Pecan Pie Bars
Slightly adapted from The Girl Who Ate Everything

Crust Ingredients:
2 cups all purpose flour
1/4 cup granulated sugar
1/2 teaspoon salt
3/4 cup cold, unsalted butter - 12 tablespoons

Filling:
3 large eggs
1/2 cup packed brown sugar
1/2 cup granulated sugar
1 cup light corn syrup
2 tablespoons melted butter
1 teaspoon vanilla extract
1 3/4 cups chopped pecans

1. Preheat the oven to 350 degrees F. Grease or spray a 9x13 inch baking pan with cooking spray. 
2. In a bowl mix the flour, sugar, and salt. Cut in the cold butter until the mixture is fine particles. Or you can mix this in a food processor and pulse until you have fine crumbs. Pour crust mixture into the prepared baking pan. Spread out evenly and press crust down firmly all over.
3. Place crust in oven and bake for about 20 minutes until just lightly golden around edges.
4.While crust is baking prepare the topping. Mix eggs, sugars, corn syrup, melted butter and vanilla together in a bowl until smooth. Stir in the chopped pecans. Spread the topping over the crust as soon as it comes out of oven.
5. Place bars in the oven and bake for 25-30 minutes until the topping is set. If the topping jiggles, it is not done. If the topping begins to brown to much, loosely place a sheet of foil over the pan.
6. Allow Pecan Pie Bars to cool completely before cutting. Enjoy!

Flourless Chocolate Cake

 Rich, decadent, dense chocolate. That's the only words needed to describe this yummy Flourless Chocolate Cake. I've been wanting to try a recipe for this type of cake for sometime, but wanted a small cake for just my husband and I. This was a perfect size. My only problem was that the recipe calls for an 8 inch pan, and all I had was a 9 inch. So, this cake was thinner than it should be, but it sure didn't affect the flavor.
Thankfully this cake was delicious. I've had some failures the last couple of weeks, and a couple of recipes that were just ok, so this made me very happy!

 This flourless cake is loaded with chocolate; chopped bittersweet chocolate as well as cocoa too. I added some cinnamon and vanilla to the cake, but couldn't really taste the cinnamon so guess I didn't add enough. I'll try again next time though. This cake is so easy to put together and doesn't bake very long. There is no flour, but the cake turns out almost brownie like and and very addictive, which is why I'm glad this recipe makes a small cake. For company I'll have to double the recipe. If you love chocolate and haven't tried a Flourless Chocolate Cake yet, you should. You really should give this a try!

Flourless Chocolate Cake
Adapted from Epicurious and Gourmet

Ingredients:
4 ounces fine quality bittersweet chocolate (not unsweetened)- I used Ghirardelli 60% Cacao
1 stick (1/2 cup) unsalted butter
3/4 cup sugar
3 large eggs
1/2 cup unsweetened cocoa powder
1/2 teaspoon cinnamon- my addition
1 1/2 teaspoons vanilla- my addition also
pinch of salt

Directions:
Preheat oven to 375 degrees. Grease an 8 inch round baking pan. Line bottom of pan with a round of parchment paper, and then grease the paper also.
Chop chocolate into small pieces. In a microwave safe bowl, melt the butter until completely melted. Stir in the chopped chocolate and wish until the chocolate is melted. and smooth. Wish in the cocoa until smooth. Whip in the eggs, one at a time and the vanilla, salt and cinnamon if using. Pour the batter into the prepared cake pan. Bake in the middle of the oven for about 25 minutes. Since my pan was too large, my cake was done in about 18 minutes. Top of cake will form a thin crust when done. Cool cake on wire rack for about 5 minutes. Run a knife around the side of the pan and invert the cake onto a serving plate. Dust cake with cocoa powder if desired. Enjoy!

Pumpkin Cake Bars

 Technically it is late summer, but fall weather blew in with the storm we had a couple of days ago. I absolutely love fall and fall foods, so I couldn't wait to make something pumpkin. I can't even remember where I got this recipe years ago, but the first time I made it I thought the name was deceiving. It was called Pumpkin Bars, and somehow I assumed that it would turn out somewhat like a brownie. I was wrong. These bars are cake-like and moist, almost as dense as pumpkin bread really, but delicious. This recipe has become a staple at my house because I always have canned pumpkin in my pantry, so I can whip it up at a last minutes notice. I've made these Pumpkin Cake Bars so many times through the years. They are always well received at our church's pot luck dinners, family get togethers and they have been devoured at many funeral dinners that I've helped with. Oh, and my husband loves them too. These Pumpkin Cake Bars are made in a jelly roll pan and topped with Cream Cheese Frosting, which is always a favorite. So if you need an easy, yummy dessert to make, give this a try.

Pumpkin Cake Bars
Origin of recipe forgotten-sorry!
(Update! It was pointed out to me that I had a couple of mistakes in my recipe. So sorry for any problems this may have caused. It has been corrected-thanks! 10-29-14)

Ingredients:
2 cups all purpose flour
2 cups sugar
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon cinnamon
1 teaspoon pumpkin spice (or use another teas. cinnamon if desired)
1 cup oil
4 eggs, beaten
1 can of pumpkin

Preheat the oven to 350 degrees. Grease a jelly roll pan. I used a 17 1/2 x 12 1/2 inch jelly roll pan with 1 inch sides, also called a Baker's Half Sheet. (It will also fit in a 10 1/2 x 15 1/2 inch pan with 1 inch sides, but may need to bake a few minutes longer.) In a large bowl, mix the dry ingredients together with a whisk. In another bowl, mix the oil, eggs, and pumpkin. Add the wet ingredients to the dry and stir until just mixed. Pour batter into prepared pan and bake in oven for about 20-25 minutes, or until a toothpick inserted in middle comes out clean. Cool on a wire rack. Frost with Cream Cheese Icing. Enjoy!

Cream Cheese Frosting:
4 ounces cream cheese, softened
1/4 cup unsalted butter, softened
1 3/4 cups powdered sugar
1 teaspoon vanilla extract
In a large bowl, cream the butter and cream cheese together with a mixer. Mix in the powdered sugar and vanilla. Spread over cake. Enjoy!

NOTE: This makes a fairly thin layer of frosting, You may increase the amount of frosting if desired. I always top the frosting with about 1/2 cup of chopped pecans.
If you want a thicker frosting, use 8 ounces  cream cheese, 1/2 cup butter, 3 1/2 cups powdered sugar, and 1 1/2 teaspoon vanilla.

Creamiest Chocolate Pudding (lower fat)

When I was a kid, my brother and I loved pudding, especially chocolate. It was the ultimate dessert for us! I still love chocolate in any form and this creamy chocolate pudding does not disappoint. I have made homemade puddings before but the recipes contained eggs and  butter and were so rich and creamy. So I was concerned that this lower fat version would be lacking in appeal to me, but my husband and I both loved it. The original recipe from Cooking Light uses 1% milk and fat free canned milk, but I used only the 2% milk that I always have on hand. So you will need to check out their recipe if you want to lower the fat even more. This Chocolate Pudding has a rich chocolate flavor that comes from both cocoa and bittersweet chocolate, and it has velvety smooth texture. It's a keeper for sure. Hope you'll give it a try.

Creamiest Chocolate Pudding
Adapted from Cooking Light

Ingredients:
1/2 cup granulated sugar
3 tablespoons cornstarch
3 tablespoons cocoa
1/4 teaspoon salt
3 cups milk-I used 2% fat
2 ounces bittersweet chocolate, finely chopped (I used Ghirardelli 60% cacao, found in the baking aisle)
1 teaspoon vanilla

In a large sauce pan add the sugar, cornstarch, cocoa and salt and stir together with a whisk until well combined. Whisk in the milk over medium high heat. Stir continuously until the pudding starts to boil, then reduce the heat, and continue to cook and stir for 1 minute, until the pudding is thick.
remove the pan from the burner and stir in the chopped chocolate and vanilla. Stir until the chocolate is completely melted. Pour pudding into 6 (1 cup) dishes. You'll have about 2/3 cup pudding per dish. Place plastic wrap directly onto the surface of pudding. Place in refrigerator and chill for at least 4 hours before eating. Enjoy!

NOTE: Stir the whole time the pudding is on the burner or it may scorch.
Some reviewers suggested heating the milk in the micro-wave first to lower the cooking time of the pudding. That will work; just watch the milk closely so it doesn't bubble over.

Blueberry Crumb Bars

 I have been enjoying blueberries so much this summer, and these bars are one of the recipes I adore. These Blueberry Crumb Bars have a delicious, crisp crust, a yummy blueberry filling with just a hint of lemon from some lemon zest, and the topping is full of toasted almonds. They are addictive to me and taste delicious anytime of day. I love them with my morning coffee, or for an afternoon pick-me-up. I first shared this recipe the first year I had my blog, so I wanted to share again because it is so good, plus I have adjusted it a little. Hope you give these delicious bars a try.

Blueberry Crumb Bars
Adapted from Epicurious

Crust:
2 cups all purpose flour
1 cup old-fashioned oats
1 cup light brown sugar, packed
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1 cup (2 sticks), chilled, unsalted butter
1/2 cup sliced almonds-used in the top crust

Filling:
3 1/2 - 4 cups of fresh or frozen (unthawed) blueberries
1/2 cup granulated sugar
3 tablespoon flour
1 teaspoon grated lemon zest

Preparation:
For Crust:
Preheat oven to 375 degrees F. Butter bottom of a 9x13 inch baking dish. Mix together the flour, salt, oats, sugar, and cinnamon in a large bowl. Add the 1 cup of cold butter and mix with a pastry blender or your fingers. The mixture should resemble small crumbs about the size of peas.
Transfer 2 cups of the crust mixture to a small bowl. Mix in the almonds and reserve this for the topping.
Press remaining crumb mixture evenly onto the bottom of prepared pan. Bake crust 15 -20 minutes, until lightly golden. Cool 10 minutes.

For Filling:
In a bowl, mix sugar, flour and lemon zest together. Add the blueberries and toss well. Spread blueberry mixture evenly over the crust in pan, then sprinkle the reserved topping evenly over the filling.
Bake bars until filling bubbles thickly at edges and topping is golden brown, about 40 minutes. Cool in pan on rack. When cool cut into bars and enjoy as is or with a scoop of vanilla ice cream

NOTE: These bars are best served the day they are made, because of the nice crisp crust and topping. They soften the next day, but they are certainly still delicious.

Peach Cobbler

 Peaches are in season here now and I just can't resist a good peach cobbler. If you don't want to take time to make a pie, a cobbler is the way to go. The peaches in this cobbler are fragrant with cinnamon, and the delicious topping is almost scone like. The crisp topping is tender and buttery and a perfect crust for this dessert, plus it smells fabulous while baking.

 This Peach Cobbler is best the day it is made. After it comes out of the oven, let it cool until it is just warm, and the crust will be nice and crisp and buttery. If there are leftovers the next day, the crust softens, just like other cobblers. It is still delicious though, especially with a scoop of vanilla ice cream or frozen yogurt. I adapted this recipe from Tyler Florence, but I left out the alcohol, and I cut out some of the butter of his recipe. We didn't miss it at all. It's such a delicious summer dessert so I hope you'll give it a try.

Peach Cobbler
Adapted from Tyler Florence
Notes: You could also use frozen, sliced peaches that have been thawed. Also, you can sub half and half or milk for the heavy cream; the topping will be less rich, but will still taste great.
This cobbler can also be made in a 10 inch cast iron skillet, although, I have not tried it.

Ingredients for filling:
about 3 - 3 1/2 pounds of fresh peaches, peeled and sliced  (6-8 cups)
1/3 cup sugar
2 tablespoons cornstarch
1 teaspoon ground cinnamon
1 tablespoon butter

Ingredients for topping:
1 1/2 cups all-purpose flour
1/2 cup granulated sugar
2 teaspoons baking powder
1/2 teaspoon salt
1 stick, (1/2 cup) unsalted butter
3/4 cup heavy cream
cinnamon and sugar for sprinkling on top, if desired

Directions:
1. Preheat the oven to 375 degrees F. In a large bowl, combine the sliced peaches, sugar, cinnamon and cornstarch; set aside.
2. In another bowl, mix the flour, salt, and baking soda together. Cut the butter into small pieces and cut into the flour with a pastry blender until the mixture looks like small crumbs. Pour the cream into the flour mixture and mix until the dough just comes together. Don't over-work the dough; this is like a very rich biscuit or scone dough.
3. Melt the 1 tablespoon of butter in a skillet over medium-low heat. Add the peach mixture and cook until heated through for about 5 minutes. Transfer the mixture to a 2 quart baking dish. Drop the dough by tablespoons full over the warm peaches. There will be gaps, but the topping spreads and puffs up as it bakes. Brush the top of the dough with a little heavy cream and then sprinkle with cinnamon and sugar, if desired.
4. Bake in the oven, on a baking sheet until the cobbler is browned and the fruit is bubbly, about 40-45 minutes. (The filling will bubble over the edge of the pan.) Serve warm with ice cream. So yummy!

Note: If you have a fruit peeler that will peel the delicate skins of peaches, you are all set. But if not here's what you do. Bring a large pot of water to a boil. Fill a large bowl with cold water and ice so you can cool down the peaches. When the water is boiling, drop the peaches in the boiling water and boil just for 45-50 seconds. Quickly lift the peaches out of the water and place them in ice water to stop the cooking. Leave them until they are cooled down. Remove peaches from water and they will now peel easily with a paring knife.

Fruit Pizza

 What's not to love about Fruit Pizza? There's a huge sugar cookie topped with creamy filling and fresh fruit and berries and a yummy glaze over all. I don't know when it first began showing up in kitchens in America, but it was given to me in the mid 1980's by a friends mother. She brought it to a church dinner and it was an instant hit. Most recipes call for purchased cookie dough, and mine did as well. But I soon decided to use one of my sugar cookie recipes instead, because it would work with a larger pan. This recipe is very popular around this area for family gatherings and pot luck dinners. It is usually the first dessert to go. I love that you can use just about any fruit or berry. My recipe has a cooked citrus glaze which not only adds a bit of sheen to the fruit, but it also keeps some fruits from turning brown. I almost always include bananas in my Fruit Pizza, and have not had a problem with them browning. But I don't think I've ever had this dessert longer than 2 days, so I don't know how much longer bananas would last. One of my favorite combinations is strawberry and Kiwis, along with bananas. This time I got a little patriotic with blueberries and strawberries. It was so yummy!

 I use my own cookie recipe and spread it evenly over the pan. I use a Baker's Half Sheet, about 17 inches by 13 inches. I just dot the pan with dough and smooth it out with my fingers. It doesn't have to look fancy, just get it to all the sides and corners. Bake for 12 minutes and cool. Then comes the cream cheese filling, then a layer of fruit, and lastly the glaze. The citrus glaze adds flavor, helps set the fruit, and helps prevent browning. I think the glaze also dresses this dessert up some. Think of Fruit Pizza as a large tart.

 I like adding lots of fruit and berries, placing them closely together. You  can do a design with the fruit or just place it randomly. It will taste fantastic either way! Use whatever fruit or berries are available. I've used strawberries, Kiwi, apples, bananas, blueberries, oranges, etc. Here's how I make Fruit Pizza. You can use your own sugar cookie recipe if preferred.

Fruit Pizza
Recipe from Lynda's Recipe Box and friend

Sugar Cookie Recipe
3/4 cup shortening, or you can use soft butter
1 cup granulated sugar
2 large eggs
1 teaspoon vanilla
2 1/2 cups all purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
Cream shortening and sugar until creamy. Add eggs and vanilla and beat until fluffy. Combine dry ingredients; add to the creamed mixture and mix well. Spread all the dough into a Half sheet baking sheet(about 17x13 in.). Bake in a preheated 350 degrees oven for 12 minutes. Cookie dough may not look done, but it will set up as it cools; don't over bake or it will be too hard. Cool completely.

While cookie bakes, make the citrus glaze.
Glaze:
1/2 cup orange juice
3 tablespoons lemon juice
1/2 cup sugar
1/3 cup water
2 tablespoons cornstarch
Heat juices in a saucepan.. Dissolve cornstarch in water and add to the hot juices. Stir continuously and cook until thick and clear, about 1-2 minutes. Cool. Glaze can be luke-warm when used, but if it thickens too much when you try to glaze the Fruit Pizza, just warm it a little and stir and it should be easy to brush.

Make filling while the cookie and glaze cool.
Filling:
1 1/2 bars, (12 ounces) 0f room temperature cream cheese
3/4 cup granulated sugar
1 1/2 teaspoons vanilla
In a large bowl, combine cream cheese, sugar and vanilla and beat with an electric mixer until creamy.
(Note: If you want a thicker filling, use 16 ounces cream cheese, 1 cup sugar and 2 teaspoons vanilla. )

To Assemble Fruit Pizza:
Spread the cream cheese filling evenly over the cooled cookie. Arrange fruit and berries over the filling, pressing in slightly just to set.
(I used about 1 quart of strawberries, halved, and almost 1 quart of blueberries, and 2-3 (I can't remember!), large bananas for this pizza.
Use a pastry brush to spread the citrus glaze. Topping the blueberries was a bit tricky, so I ended up dolloping the glaze on and spreading it gently.  The glaze needs to set before you cover the Fruit Pizza, so place in the refrigerator to chill, and cover in about an hour. Keep chilled until ready to serve. Enjoy!

NOTE: The cookie  layer can be baked a day ahead, if desired, and kept covered with foil until ready to assemble.

Chocolate Chip Cookie Cheesecake Bars

 Crisp chocolate chip cookie on the bottom, a creamy cheesecake middle dotted with more chocolate chip cookie- what could be better? These Chocolate Chip Cheesecake Bars may sound rather involved, but they really come together rather quickly. Mix up the chocolate chip dough first, and while the bottom crust is baking, you can stir up the cream cheese batter. If the cream cheese is at room temperature it creams and blends quickly.  They are rich and addictive and your family or company will be reaching for seconds. It is love at first bite. I sent some home with both my sons when they stopped by. I know when I can't be left alone with something this good! If you need a dessert for this Memorial Day weekend, this may be the one for you.

Chocolate Chip Cheesecake Bars
Slightly adapted from Taste of Home

Cookie Dough:
3/4 cup unsalted butter
3/4 cup granulated sugar
1/3 cup brown sugar
1 large egg
1 1/2 teaspoons vanilla
1 1/2 cups all-purpose flour
1/2 teaspoon salt
3/4 teaspoon baking soda
1 1/2 cups mini chocolate chips
3/4 cup chopped pecans
Filling:
2 (8 ounce) packages of cream cheese, softened
3/4 cup granulated sugar
2 eggs
1 teaspoon vanilla
Preheat oven to 350 degrees. Grease a 9x13 inch pan.
In a large mixing bowl, cream the butter and sugars. Beat in the egg and vanilla. In another bowl, combine the flour, baking soda, and salt. Add dry ingredients to the creamed mixture and mix well. Stir in the mini chocolate chips and chopped pecans.
Set aside 1/3 of the dough for the topping. Press the remaining 2/3 dough
into prepared 9x13 inch pan. Bake  for 8 minutes, and remove from the oven.
While crust bakes, beat softened cream cheese and sugar until smooth. Add in the vanilla and eggs and mix until creamy and incorporated.
Spoon the cream cheese mixture over the cookie crust and gently spread it to completely cover the bottom. ( Cookie dough will be very soft and maybe not set.) Drop small teaspoons full of reserved cookie dough over the filling. Return to the oven and bake for 30-40 minutes or until golden. Mine were done in 30 minutes, so check early. Cool completely on a wire rack. Cover and store in the refrigerator. Cut into small pieces. Enjoy!

Strawberry Quick Bread

 This Strawberry Quick bread is full of moist, strawberry flavor. It is a perfect accompaniment with your morning coffee, and equally good with afternoon tea. Strawberries are my favorite berry, but I usually find ways to use them fresh. But this quick bread is excellent in flavor and texture. I normally add pecans to this bread, but left them out this time and it's still delicious. If you are a strawberry addict like me, and enjoy a good slice of bread, you need to try this Strawberry Quick Bread. I think you will really enjoy it. This bread would be great to make for Mother's Day also.

STRAWBERRY QUICK BREAD

Adapted from King Arthur Flour

1/2 cup chopped pecans

1 1/2 cups unbleached all-purpose flour

1 cup sugar

1/2 teaspoon baking soda

1/4 teaspoon salt

1/4 teaspoon cinnamon

zest of 1 lemon

2 large eggs

1 1/4 cup mashed strawberries- I used 1 1/3 cups

1/2 cup vegetable oil

1. Preheat the oven to 350 degrees F. Grease and flour a 9x5 inch loaf pan.

2. In a bowl, whisk together the nuts, flour, sugar, soda, salt and cinnamon. In a separate bowl, whisk together the lemon zest, eggs, mashed strawberries and oil. Combine the wet ingredients with the dry ingredients, just until combined and flour is incorporated.

3. Pour batter into the prepared pan, and bake for 55-60 minutes, until a tooth pick inserted into the center comes out clean. Cool the bread in the pan for 15 minutes, then remove it from the pan to a rack to cool.

For best flavor, moistness and easiest slicing, wrap the bread and let it sit overnight before cutting. Quick breads are best when they are allowed to rest overnight. It somehow gives them time for the best flavor and moistness to develop. Then enjoy a slice or 2 of this fantastic bread!

NOTE: King Arthur Flour also gives directions to make this into Rhubarb Bread.



"Key" Lime Pie

 Cool, creamy, tart and extremely delicious; that's how I describe this wonderful pie. But don't be deceived, I didn't use real Key limes, because I couldn't get them. Every time I've looked for them lately, the supermarkets in my town were out. So I gave in and bought Persian limes. I have no patience is what it boils down to. If I can't find what I want, I find a substitute.

 However, this pie was still awesome. From the crisp graham cracker crust to the cool filling, I slowly savored each bite. My husband, on the other hand, wasn't as enamored with this pie as I was. That just left more for me! This pie was more tart than a real Key Lime Pie, so I'm going to continue my search for the real thing. Real Key Limes are a bit sweeter I think, than the Persian limes. I'll update this post after I've made the "real" thing.

"Key" Lime Pie
Adapted from Martha Stewart

Crust Ingredients:
1 1/2 cups graham-cracker crumbs
6 tablespoons unsalted butter, melted and cooled
3 tablespoons sugar

Filling:
1 can (14 ounces) sweetened condensed milk
4 large egg yolks
1/4 cup freshly squeezed lime juice- Key limes if you can find them
1 tablespoon grated lime zest
1 tablespoon sugar- won't need this if using Key limes

Topping:
1 1/2 cups heavy cream
3 tablespoons powdered sugar

Directions:
1. Heat oven to 350 degrees. In a bowl combine the graham cracker crumbs, butter and sugar. Press into a 9 inch pie plate, and bake for about 12 minutes. Remove from the oven and place on a wire rack and cool completely.
2. Lower oven temperature to 325 degrees. In a medium bowl, whisk together the sweetened condensed milk, egg yolks, sugar, if using, and the lime juice. Pour into cooled, prepared crust.
3. Return the pie to the oven, and bake until the center is set but still quivers when the pan is nudged, about 15 to 17 minutes. Let cool completely.
4. Before serving, combine the cream and 3 tablespoons powdered sugar in a large bowl. Mix with an electric mixer until soft peaks form, about 3 minutes. Serve with the pie.
Note: The pie cuts more cleanly if it is cooled in the refrigerator.
 Enjoy!