Asphalt Pie

Asphalt Pie has always been a favorite dessert of ours, thank you Winger's! My kids request this for their birthdays.

Crust:
1 3/4 c. crushed Oreos + extra for topping if desired (I do this is the food processor)
1/3 c. melted butter
1/4 c. sugar
softened mint ice cream, 1 or 2
caramel sauce

I use 1 container of ice cream, but you can do more for a taller pie. Allow ice cream to soften on the counter for about an hour. Crush Oreos in a food processor, add butter and sugar and pulse until combined. Press into a springform pan. It's easiest to use this type of pan. I have made it in pie pans and brownie pans, but it is really tricky to cut the frozen crust while it is in a pan like this. Crazy story, my husband cut his thumb really badly when cutting this in a pie pan. He had to get several stitches! We love this dessert, so we had to figure out a safer method. Ha ha. When using the springform pan, I wrap the bottom with plastic wrap. Place crust in freezer for at least 30 minutes. 

Once ice cream is softened, about half-way melted, place spoonfuls of ice cream all over the crust, this makes it easier to spread it without disturbing the crust. Spread evenly. Cover and freezer for at least 4-5 hours. Sprinkle with Oreo crumbs, remove from pan, remove plastic wrap, and place on a cutting board to slice. Serve with caramel sauce.

Peach Cobbler

 Batter
1/2 c. butter, melted
1 c. flour
1 c. sugar
2 t. baking powder
1/2 t. salt
2/3 c. milk, room temperature
1 egg, room temperature

Filling
6-8 baseball-sized fresh peaches, peeled and sliced (or use 28 oz frozen peaches)
1/2 c. sugar
1/2 c. brown sugar
1 t. cinnamon
1/2 t. nutmeg

Preheat oven to 350 degrees. Pour melted butter in 9x13-inch pan. Make batter in medium bowl. Whisk together flour, sugar, baking powder, and salt. Add milk and egg. Mix until just incorporated. Pour evenly in pan over melted butter.

Make filling in another medium bowl. Combine peaches, sugars, and spices. Gently drop filling onto the batter. Don't combine filling and batter.

Bake for 35-45 minutes until batter rises to the top and gets golden brown. Serve warm topped with vanilla ice cream.

Recipe by Salt Lick via Female Foodie

Banana Muffins with Browned Butter Glaze

Browned Butter is one of my favorite things. It takes these muffins over the top. These aren't the prettiest muffins, but they are some of the tastiest. The muffin recipe yields a dozen. I usually double or triple the muffin recipe. One batch of the glaze is usually enough unless you find yourself snitching spoonfuls.

1 1/2 c. flour
1 t. baking powder
1 t. baking soda
1/2 t. salt
3 ripe bananas, mashed 
3/4 c. sugar
1 egg
1 t. vanilla
1/3 c. butter, butter

Preheat oven to 350 degrees F. Line muffin pans with paper liners. Whisk dry ingredients to combine. Set aside.

Combine remaining ingredients in a large bowl. Fold in flour mixture, and mix until just combined. Scoop batter into each muffin tin.

Bake for 15-20 minutes. While the muffins are cooling, make the glaze (recipe below).

Glaze 

1 stick butter

2 c. powdered sugar

1/4-1/2 c. milk

Brown butter in a small saucepan over medium heat.  Cool slightly.  Whisk in the confectioners’ sugar.  Whisk in enough milk to get a glaze consistency. Best to use immediately.  Spoon  the glaze over the muffins.

Recipe modified from My Mommy Style

$100 Chocolate Cake

Here is an another favorite recipe from my mom, Nell Andersen.  The only bad thing about this cake is scraping the bowl.  This batter is nasty!  But the cake is amazing!!!  It is an easy and very moist cake.

1 c. sugar
1/2 c. cocoa
2 t. soda
1/2 t. salt
1 c. mayonnaise
1 c. water
1 t. vanilla
2 c. flour

Bake at 350 for 30 minutes in a 9x13 pan.  (This is a story included at the bottom of the recipe:  A lady eating at one of Mr. Merrit's Restaurants in Washington D.C. told the cook she would give him $100 for this recipe.)

Chocolate Chip Cookie Torte

If you are looking for a new dessert to try you might want to give this one a shot.   I adapted it from a recipe I found on Pinterest.  I have made it for several occasions and I always get rave reviews.  And best of all, it is super easy!  This dessert needs to be made a day ahead.  Note:  This photo is a miniature version of the dessert.

First of all you bake a batch of my favorite chocolate chip cookies found here:

Yummy Chocolate Chip Cookies

Be sure to bake the cookies a little bit longer so they are browned on the edges. You don't want them to be underbaked.  Let cookies cool completely.

Cream filling:
1 quart whipping cream
4 oz. softened cream cheese
1/2 c. powdered sugar
2 t. vanilla
raspberries or chocolate curls

Whip cream until nice and thick.  Mix in the rest of the ingredients.  Spread a thin layer of cream mixture on a cake plate to keep dessert from sliding off.  Arrange a layer of cookies on the cream.  Spread cream on the cookies.  Add another layer of cookies and then add another layer of cream.  Continue adding cookies and cream until you reach the height you want your torte to be. Reserve enough of the cream mixture to spread on your torte right before serving.  Cover lightly and refrigerate overnight.  Spread with remaining cream and top with raspberries or chocolate curls right before serving.  Slice into cake-like wedges and serve.  Makes 12-16 servings.

Ice cream Cake

My husband's cousin makes this yummy ice cream cake that we just love.  He asked me to make it for his birthday next week. 

Crust:

12 T. butter

4 c. nilla wafers or Oreos (depending on what kind of ice cream you use)

Chocolate sauce:

2 c powdered sugar

1 c. semisweet chips

1 stick butter

1 t. vanilla

12 oz. evap. Milk

Toppings:

nuts

Mix crust. Bake in 9x13 at 350 until golden. Melt sauce ingredients together and boil on low 5-10 min while stirring constantly.

Allow sauce to cool in fridge. When crust is done and cooled, spread ½ gallon ice cream on top. When sauce is cool, spread on top of icecream. Freeze. Sprinkle with nuts if desired.

White Chocolate S’mores Gooey Cake Bars

1 box yellow cake mix

1 large egg

1 stick (1/2 cup) unsalted butter, softened

4 1/2 full graham crackers

10 ounce bag white chocolate chips

2 cups mini marshmallows

1/2 cup sweetened condensed milk

1. Preheat oven to 350 degrees F. and line an 8×8 inch baking pan with tin foil that’s been generously sprayed with cooking spray. Make sure foil goes all the way up and over the edges for this one. It will be a full pan

2. Place cake mix, egg, and butter into a large mixing bowl. Mix with hands until a nice dough forms. similar to a cookie dough. Press half of the dough into the bottom of the prepared pan. Layer with graham crackers, white chips then marshmallows. Top with remaining half of dough pressing evenly. Drizzle sweetened condensed milk over top then bake for 28-33 minutes, until cooked through and golden brown on top. Remove from oven. Let cool for 5 minutes then take a plastic knife and run along edges to loosen marshmallow (this will make your life easier when pulling foil out of pan to remove bars Let cool completely then remove bars from pan with foil edges. Cut off all edges if desired, about 1/2 inch each side. I save the edges to snack on too. Cut bars into squares and serve. They are delicious room temperature or chilled.

12 to 16 servings

Recipe from Picky Palate

Raspberry Chocolate Surprise Cake

Although this is a Dutch oven recipe, it should work in a 9 x 13 inch pan.

1 chocolate cake mix, prepared as directed
1 (20 oz) can raspberry pie filling
1 (8 0z) brick cream cheese
1 egg
3 T sugar
1 t vanilla

Pour prepared cake batter into a greased 12" Dutch oven. Spoon raspberry pie filling into clumps over cake batter. In a small mixing bowl cream together cream cheese, egg, sugar, and vanilla until smooth. Drop by tablespoons over top of cake.

Place lid on oven. Bake using 8-10 briquettes bottom and 14-16 briquettes top for 1 hour or until top center of cake springs back when touched.

Serve warm with ice cream as topping.

Serves: 10-12

Recipe from Byron's Dutch Oven Recipes

CHOCOLATE CHIP COOKIE DOUGH CUPCAKES

Yield:24 cupcakes
Ingredients:
For the cupcakes:
3 sticks unsalted butter, at room temperature
1½ cups light brown sugar, packed
4 large eggs
2 2/3 cups all-purpose flour
1 tsp. baking powder
1 tsp. baking soda
¼ tsp. salt
1 cup milk
2 tsp. vanilla extract
1 cup chocolate chips (semisweet or bittersweet)

For the filling:
4 tbsp. unsalted butter, at room temperature
6 tbsp. light brown sugar, packed
1 cup plus 2 tbsp. all-purpose flour
7 oz. sweetened condensed milk
½ tsp. vanilla extract
¼ cup mini semisweet chocolate chips

For the frosting:
3 sticks unsalted butter, at room temperature
¾ cup light brown sugar, packed
3½ cups confectioners’ sugar
1 cup all-purpose flour
¾ tsp. salt
3 tbsp. milk
2½ tsp. vanilla extract

For decoration:
Tiny chocolate chip cookies (like mini Chips Ahoy or your own recipe)
Mini chocolate chips

Directions:
To make the cupcakes, preheat the oven to 350° F. Line two cupcake pans with paper liners (24 total). In the bowl of a stand mixer fitted with the paddle attachment, combine the butter and brown sugar. Beat together on medium-high speed until light and fluffy, about 3 minutes. Mix in the eggs one at a time, beating well after each addition and scraping down the sides of the bowl as needed.

Combine the flour, baking powder, baking soda, and salt in a medium bowl. Stir together to blend. Add the dry ingredients to the mixer bowl on low speed, alternating with the milk, beginning and ending with the dry ingredients, mixing each addition just until incorporated. Blend in the vanilla. Fold in the chocolate chips with a spatula.

Divide the batter evenly between the prepared cupcake liners filling each liner 1/2 full. Bake for 18-20 minutes, until a toothpick inserted in the center comes out clean. Allow to cool in the pan 5-10 minutes, then transfer to a wire rack to cool completely.

To make the cookie dough filling, combine the butter and sugar in a mixing bowl and cream on medium-high speed until light and fluffy, about 2 minutes. Beat in the flour, sweetened condensed milk and vanilla until incorporated and smooth. Stir in the chocolate chips. Cover with plastic wrap and refrigerate until the mixture has firmed up a bit, about an hour.

To fill the cupcakes, cut a cone-shaped portion out of the center of each cupcake. Fill each hole with a chunk of the chilled cookie dough mixture.

To make the frosting, beat together the butter and brown sugar in the bowl of a stand mixer fitted with the paddle attachment until creamy. Mix in the confectioners’ sugar until smooth. Beat in the flour and salt. Mix in the milk and vanilla extract until smooth and well blended.

Frost the filled cupcakes as desired, sprinkling with mini chocolate chips and topping with mini chocolate chip cookies for decoration.

Recipe from Annie's Eats

Vanilla White Cake

This is my favorite white cake recipe. The batter is even better than the cake. Mmmm :)

2 sticks butter, room temperature
3 1/2 c flour
4 t baking powder
1 t salt
1 1/2 c sugar
4 large eggs, room temperature
2 t vanilla
1 c milk

Preheat oven to 350 degrees. In a medium bowl, whisk together flour, baking powder, and salt; set aside.
With an electric mixer, beat butter and sugar until light and fluffy. Add eggs one at a time, beating well after each addition; add vanilla, and mix until combined. On low speed, beat in half the flour mixture, followed by milk; end with remaining flour mixture. Mix just until incorporated (do not overmix).
Fill muffin cups with 3 tablespoons of each batter, side by side.. Bake until a toothpick inserted in center of a cupcake comes out clean, 22 to 24 minutes. Cool cupcakes in pan, 5 minutes; transfer to a wire rack to cool completely.

Modified from Martha Stewart

PINK MERINGUE CUPCAKES WITH RASPBERRY CURD

From Martha Stewart Living February 2010

Pink Meringue Cupcakes
Makes 1 dozen

6 large egg whites, room temperature
1 t white vinegar
1 t vanilla
1/2 t salt
2 c sugar
red food coloring
2 c creme fraiche (or whipping cream)
1 container (6 oz) raspberries

1. Preheat oven to 225 degrees. Line every other cup of 2 nonstick 12-cup muffin tins with baking cups; coat with cooking spray. Whisk egg whites, vinegar, vanilla, and salt with a mixer on medium-high speed until frothy. Add 1 3/4 cups sugar, 1 tablespoon at a time, beating for 1 minute after each addition, making sure the sugar dissolves. Beat until stiff, glossy peaks form. Mix in 6 drops food coloring.
2. Transfer mixture to a pastry bag fitted with a plain coupler (no tip), and pipe into prepared baking cups, about 2 inches above rims, finishing with a peak in the centers. Bake, rotating halfway through, 3 to 3 hours and 20 minutes. (Cupcakes should be completely dry on the outside but still soft in the middle. A toothpick inserted horizontally at base of top should have moist but cooked crumbs attached.) Transfer cupcakes in baking cups to wire racks; let cool completely.
3. Beat creme fraiche and remaining cup sugar in a clean mixer bowl on medium-high speed until soft peaks form. Carefully slice off tops of cupcakes using a serrated knife. (Run the knife just above the liner and slowly work your way to the center.) Top each cupcake with 2 tablespoons raspberry curd, a few raspberries, and 2 tablespoons creme fraiche mixture. Replace tops, and serve immediately.

Raspberry Curd
1 container (6 oz) raspberries (I used frozen)
1 1/4 c sugar
4 large egg yoks
1 stick unsalted butter
1/4 c lemon juice
pinch of salt

Whisk all ingredients in a heatproof bowl set over a pan of simmering water until slightly thick, 8 to 10 minutes. Strain; refrigerate until cold and thick.

PUMPKIN ROLL

3 eggs
1 c pumpkin
1 t lemon juice
1 c sugar
1 t baking powder
1/2 t soda
1 c flour
1/2 t nutmeg
1 pinch salt
2 t cinnamon
1 t ginger

filling:
8 oz cream cheese
1 c powdered sugar (+ 1/2 c for towel)
4 T butter
1 t vanilla

Grease and flour jelly roll pan (15 x 10 1/2 x 1 1/2). You may want to line pan with waxed paper. Combine ingredients and pour into prepared pan. Bake at 350 for 15-20 minutes. Cool 10 minutes. Turn out of pan onto a towel sprinkled with 1/2 c powdered sugar. Roll in towel and cool about 1 hour. Unroll. Spread on filling and reroll. Refrigerate until serving.

Gooey Butter Cake

This is a family favorite of ours; my grandma used to make it for us and we loved it! Hope you do to!

1 cube butter
1 box cake mix
4 eggs
1 lb. powdered sugar
8 oz. cream cheese
chopped nuts (optional)

Melt 1 cube of butter in a cake pan. Mix any flavor cake mix, I used yellow, with 2 eggs and spread over bottom of pan.
Blend 1 lb. powdered sugar, 1 8 oz. cream cheese and 2 more eggs. Pour on top of other mixture. Add chopped nuts.
Bake at 325 for 45-50 minutes, or until crust is light brown. Sprinkle with powdered sugar while hot.

S'more Cupcakes

S'more CupcakesThese are the best ever! Last night we went to the family softball game and afterword we went over to Steph and Devan's for cupcakes. Steph made these and I was just in awe. I was so excited about them that I took a picture and told her I would post it on our blog because I wanted to let you all know about them. The directions are pretty lengthy, but these will knock your socks off. Luckily she sent four home with us. Yipee! Try these, they won't disappoint!

2 1/4 cups plus 2 tablespoons sugar
1 3/4 cups all-purpose flour
3/4 cup plus 1 tablespoon cocoa powder
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 teaspoon salt
2 large eggs
1 cup whole milk
1/2 cup vegetable oil
2 teaspoons pure vanilla extract
1 cup boiling water
1 1/2 cups graham cracker crumbs (from about 20 squares)
1/3 cup unsalted butter, melted
9 ounces bittersweet chocolate, finely chopped/shredded or mini chocolate chips
Directions
1. Preheat oven to 350 degrees. Line 2 standard muffin tins with cupcake liners; set aside.
2. Sift 2 cups plus 2 tablespoons sugar, flour, cocoa powder, baking powder, baking soda, and salt together into the bowl of an electric mixer. Using the paddle attachment, mix ingredients together on low speed.
3. In a large bowl, mix together eggs, milk, oil, and vanilla. Add to flour mixture and beat on medium speed for 30 seconds. Scrape down sides of bowl and continue mixing on medium speed for 2 minutes. Add boiling water and stir to combine; set cake batter aside.
4. Place graham cracker crumbs, remaining 1/4 cup sugar, and melted butter in a large bowl; stir until well combined.
5. Place 1 tablespoon graham cracker mixture into the bottom of each prepared muffin cup. Use the bottom of a small glass to pack crumbs into the bottom of each cupcake liner. Reserve remaining graham cracker mixture for topping.
6. Place 2 teaspoons chocolate in each muffin cup. Transfer muffin tins to oven and bake until the edges of the graham cracker mixture is golden, about 5 minutes. Remove from oven and fill each muffin cup three-quarters full with cake batter. Sprinkle each with remaining chocolate and graham cracker mixture. Return to oven and bake, rotating pans halfway through baking, until tops are firm and a cake tester inserted in the center comes out clean, 18 to 20 minutes. Transfer muffin tins to a wire rack and let cupcakes cool in pan for 10 minutes. Remove cupcakes from pan and let cool completely.
7. Transfer frosting to a large pastry bag fitted with a large plain round or French tip. Pipe frosting in a spiral motion on each cupcake. Transfer cupcakes to a baking sheet. Using a kitchen torch, lightly brown the frosting, taking care not to burn the cupcake liners or you can also put your cupcakes under the broiler in the oven. (That's what I did) Just make sure to watch it carefully. Serve immediately or store in an airtight container, up to 2 days.
Marshmallow Frosting
Ingredients
Makes enough for 2 dozen cupcakes
8 large egg whites
2 cups sugar
1/2 teaspoon cream of tartar
2 teaspoons pure vanilla extract
1. Place egg whites, sugar, and cream of tartar in the heatproof bowl of an electric mixer. Set over a saucepan with simmering water. Whisk constantly until sugar is dissolved and whites are warm to the touch, 3 to 4 minutes. (Also to get them just right, use a candy thermometer and let it reach 160.)
2. Transfer bowl to electric mixer fitted with the whisk attachment, and beat, starting on low speed, gradually increasing to high, until stiff, glossy peaks form, 5 to 7 minutes. Add vanilla, and mix until combined. Use immediately.

CHOCOLATE MAYONNAISE CUPCAKES

These are a copycat for the Hostess cupcakes. Details found here.

INGREDIENTS
3 (1 ounce) squares unsweetened chocolate, chopped
1 cup mayonnaise
2 tablespoons vinegar
2 tablespoons vanilla extract
3 cups all-purpose flour
2 cups white sugar
2 teaspoons baking soda
1 teaspoon salt
2 cups warm water

DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C). Line muffin pans with paper liners. Melt the chocolate in a double boiler or in the microwave.
Pour the melted chocolate into a large mixing bowl. Blend in the mayonnaise, vinegar and vanilla. Combine the flour, sugar, baking soda, and salt and gradually stir into the chocolate mixture. Slowly stir in the warm water. Pour batter into prepared pans.
Bake in the preheated oven for 13 to 16 minutes, or until a toothpick inserted into the center comes out clean. Cool on wire racks.

Chocolate Glaze
INGREDIENTS
1 cup semisweet chocolate chips
1/4 cup butter
1 1/2 tablespoons light corn syrup
1/4 teaspoon vanilla extract

DIRECTIONS
In a double boiler over hot, but not boiling water, combine chocolate chips, butter and corn syrup (We did it in the microwave!). Stir until chips are melted and mixture is smooth, then add vanilla. Allow to cool for about 10 minutes. Spread glaze over top of cupcakes.

Makes 30 cupcakes

SPEEDY PEACH COBBLER

1 bag frozen peaches, 3-4 cups fresh, or 2 cans of peaches

1 T cornstarch

1 t vanilla

1/4 cup brown sugar

1/4 to 1/2 tsp. cinnamon

Mix ingredients together and put in bottom of 9x13 pan.

Sprinkle 1 white cake mix over top. (right out of the box) Top with 1 1/2 cubes melted butter.

Bake 350 for 25-30 minutes or until light brown.

CARROT CAKE

4 eggs
1 ¾ c. sugar
1 c. cooking oil
2 c. flour
2 t. baking soda
1 t. salt
1 t. cinnamon
1 ½ c. finely shredded carrot
1 c. coarsely shredded apple
½ c. chopped walnuts (optional)

Mix eggs, sugar and cooking oil until just combined. Stir in flour, baking soda, salt and cinnamon. Add carrots, apple and walnuts. Pour into two 9 inch pans. Bake at 350 for 30 – 35 minutes. (9X12 pan bake 45 minutes) Cool 10 minutes and remove from pans. Cool thoroughly. Frost with cream cheese frosting and top with chopped walnuts.

Cream Cheese Frosting

8 oz. cream cheese—softened
½ c. butter—softened
2 t. vanilla
4 ½-5 c. powdered sugar

Beat cream cheese, butter and vanilla until fluffy. Add 2 c. of powdered sugar. Mix well. Add 2 ½ - 3 c. more powdered sugar and beat until spreading consistently. Spread over tops and sides of cake.

CHOCOLATE CHIP COOKIE DOUGH CHEESECAKE

Crust:
1-3/4 cups crushed chocolate chip cookies or chocolate wafer crumbs (I use Oreos)
1/4 cup sugar
1/3 cup butter or margarine, melted

Filling:
3 packages (8 ounces each) cream cheese, softened
1 cup sugar
3 eggs
1 cup (8 ounces) sour cream
1/2 teaspoon vanilla extract

Cookie Dough:
1/4 cup butter or margarine, softened
1/4 cup sugar
1/4 cup packed brown sugar
1 tablespoon water
1 teaspoon vanilla extract
1/2 cup all-purpose flour
1-1/2 cups miniature semisweet chocolate chips, divided

In a small bowl (I just use the blender), combine cookie crumbs and sugar; stir in butter. Press onto the bottom and 1 in. up the sides of a greased 9-in. springform pan; set aside. In a mixing bowl (I just use the blender again), beat cream cheese and sugar until smooth. Add eggs; beat on low just until combined. Add sour cream and vanilla; beat just until blended. Pour over crust; set aside. In another mixing bowl, cream butter and sugars on medium speed for 3 minutes. Add water and vanilla. Gradually add flour. Stir in 1 cup chocolate chips. Drop dough by teaspoonfuls over filling, gently pushing dough below surface (dough should be completely covered by filling). Bake at 350 for 45-55 minutes or until center is almost set. Cool on wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight (if possible. it's better the 2nd day); remove sides of pan. Sprinkle with remaining chips.

MARBLE SQUARE CAKE

Cream Cheese Topping
8 oz. cream cheese, softened
1/3 c. sugar
1 egg
Mix together and set aside

Boil the following until melted, remove from heat:
½ c. margarine
¾ c. water
5 T. cocoa

Mix together:
2 c. flour ½ c. sour cream
2 c. sugar ½ t. salt
2 eggs 1 t. soda

Add chocolate mixture to flour mix. Mix well. Pour into a greased 9 X 13 pan. Drop cream cheese mixture on top and swirl gently with a knife to give it a marbled look. Sprinkle on 1 c. semi-sweet chocolate chips. Bake at 375 for 30 minutes.

PEACH CHEESECAKE

3 cream cheese--8 oz. each
1 c. sugar
2 t. vanilla
1 c. sour cream
3 eggs

Beat cream cheese, sugar, vanilla and sour cream. Add eggs one at a time. Pour into a
prepared graham cracker crust made with:

1 ½ pkg. graham crackers
1 cube melted butter
½ c. sugar
Press into a springform pan.

Bake at 350 for 1 hour. Turn off heat. Hold oven door ajar with a butter knife. Let set for additional hour.

Peach topping:
2 c. boiling water
1/8 t. salt
1 c. cold water
1 3 oz. peach Jello
2 ½ c. sugar
¼ c. lemon juice
¾ c. cornstarch

Bring 2 c. water to boil; make paste of 1 c. cold water, cornstarch, sugar and salt. Add into pan of boiling water and mix well. Cook over medium heat until thick (approx. 3 minutes.) Add Jello and stir for 1 minute. Remove from heat and add lemon juice and chill. Spread over chilled cheesecake.