Carrot Cake Cream Cheese Swirl Bundt Cake

Holy moly deliciousness. Mel has done it again. This time with carrot cake/cheesecake perfection.

Photo Credit to Mel's Kitchen Cafe

Carrot Cake Cream Cheese Swirl Bundt Cake
Carrot Cake:
1 2/3 cup (8 1/2 ounces) all-purpose flour
1 teaspoon baking powder
3/4 teaspoon baking soda
1/2 teaspoon ground nutmeg
1 1/2 teaspoons ground cinnamon
1/2 teaspoon salt
3-4 large carrots (12 ounces), ends trimmed and finely shredded (about 2 cups)
3 large eggs
1 cup granulated sugar (7 ounces)
1/2 cup packed light brown sugar (3 1/2 ounces)
1 cup oil (see note above)
1/2 cup toasted, chopped pecans, optional
Cream Cheese Filling:
8 ounces cream cheese, light or regular, softened
1/4 teaspoon vanilla extract
1/4 cup granulated sugar
1 large egg
Frosting:
4 ounces cream cheese, softened
2 tablespoons butter, softened
1/2 teaspoon vanilla extract
2 tablespoons heavy cream
1 tablespoon sour cream
2 cups powdered sugar

DIRECTIONS
Preheat the oven to 350 degrees F. Grease a 9- or 10-inch bundt cake pan very well, getting in all the nooks and crannies. Lightly dust with flour, tapping out the excess, and set aside.
For the cake batter, in a medium bowl, whisk together the flour, baking powder, baking soda, nutmeg, cinnamon and salt. Set aside.
In a large bowl (you can use the bowl of a stand electric mixer here), with a handheld electric mixer, beat the eggs and sugars together until blended. With the mixer running, drizzle in the oil and mix until thick and creamy.
Add the dry ingredients, carrots and pecans, and mix gently by hand until combined and no streaks of flour remain. Set aside for a few minutes while preparing the cream cheese filling.
For the cream cheese layer, beat together the cream cheese, vanilla, sugar and egg until smooth and well-combined. You can use an electric mixer or I generally use my blender (Blendtec model) for whipping this together.
Pour half of the batter evenly into the prepared pan. Spoon the cream cheese mixture in dollops evenly across the top. Finish with the remaining carrot cake batter. It's ok if you can see the cream cheese layer peeking through - the carrot cake may not cover it all the way.
Bake the cake for 45-60 minutes until the top lightly springs back to the touch and a toothpick inserted in the cake comes out clean.
Remove fron the oven and let sit for 5-10 minutes before turning out onto a serving plate to cool completely.
For the frosting, whip together the cream cheese, butter, and vanilla until smooth and well-combined (again, I use my blender for this but you can use an electric mixer). Add the heavy cream, sour cream and powdered sugar and mix until light and fluffy.
Once the cake is completely cooled, spread the frosting over the top curve of the bundt cake. If you want to cover the cake entirely, you can double the frosting.
Refrigerate until ready to serve. The cake can be made, frosted and refrigerated up to a day in advance.

Recipe Source: Mel's Kitchen Cafe

Soft Double Chocolate Chip Cookies

Oh baby oh baby. So fetchin good. I made them twice in three days {thanks to Braden}.

Photo Credit to Mel's Kitchen Cafe

Soft Double Chocolate Chip Cookies
6 ounces cream cheese, softened
12 tablespoons (3/4 cup) butter, melted and cooled slightly
3/4 (5 1/4 ounces) cup packed light brown sugar
1/3 (2 1/3 ounces) cup granulated sugar
2 teaspoons vanilla extract
1/2 cup (1 3/4 ounces) unsweetened cocoa powder
1 1/2 cups (7 1/2 ounces) cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
8 ounces (1 cup) chocolate chips, semisweet or bittersweet

Preheat the oven to 325 degrees F and line baking sheets with parchment or silpat liners. In a large bowl or the bowl of an electric stand mixer, cream together the cream cheese, melted butter and sugars until light and fluffy. Mix in the vanilla. Add the cocoa powder, flour, baking soda and salt and mix until mostly incorporated with just a few dry streaks remaining. Add the chocolate chips and mix until combined and no dry streaks remain.
Roll the dough into 1 to 1 1/2-inch balls and place about 2 inches apart on the prepared baking sheets. Flatten each ball slightly with the palm of your hand (just barely press, you don't need to flatten it all the way). Bake the cookies for 12-14 minutes until the edges are set but the middles are still soft and gooey. Let the cookies cool for a few minutes on the baking sheet and then transfer to a cooling rack to cool completely.

Recipe Source: Mel's Kitchen Cafe

Salted Caramel Chocolate Chip Bars

Super easy. Delicious. And in bar form...so no batches of cookies!

Photo Credit to The Baker Upstairs

Salted Caramel Chocolate Chip Bars

12 tablespoons butter, melted and cooled
1 cup brown sugar
1/2 cup granulated sugar
1 egg plus 1 egg yolk
1 teaspoon vanilla
2 cups plus 2 tablespoons flour
1 teaspoon baking soda
1/2 teaspoon salt
1 1/2 cups chocolate chips
11 ounces caramel bits (or 11 ounces caramel squares, unwrapped)
3 tablespoons heavy cream
sea salt, for sprinkling

Preheat oven to 325. Prepare a 9 x 13 pan by lining with foil. In a large mixing bowl or the bowl of a stand mixer, combine butter and sugars and mix until combined. Add egg and egg yolk and vanilla, and mix until combined. Add flour, baking soda, and salt, and mix until just combined (be careful not to over mix). Gently fold chocolate chips into the dough. In a microwave-safe bowl, combine the caramels and heavy cream, and microwave on high power at twenty second intervals, stirring in between, until melted and smooth. Spread half of the cookie mixture in the prepared pan, pushing with your hands to form an even layer. Pour the melted caramel over the top and spread to cover. Sprinkle with sea salt. Top with remaining cookie dough. (I found it easiest to put the cookie dough on a cutting board and smush it with my hands into an even layer about the size of my pan, then transfer it to the baking pan.) Sprinkle the top with more sea salt. Bake 25-30 minutes or until very lightly golden around the edges. Be careful not to over bake! The cookies are best if they are soft and a little gooey. Remove from oven and let cool 10-15 minutes, then remove to a cooling rack. Cool almost to room temperature before slicing.

Recipe Source: The Baker Upstairs

Mint Brownie and Oreo Hot Fudge Trifle with Minty Cream Cheese Whipped Cream

Okay, this is super delicious but really rich. So serve it with the right crowd.

Photo Credit to Mel's Kitchen Cafe

Mint Brownie and Oreo Hot Fudge Trifle with Minty Cream Cheese Whipped Cream
Brownies:
9X13 pan of brownies, cut into small cubes (see note - you only will use about 3/4 of the pan of brownies)
Mint Cream Cheese Whipped Cream:
8 ounces cream cheese, light or regular, softened
3 cups heavy whipping cream
1-2 teaspoons mint extract
1/2 cup powdered sugar
Oreos and Hot Fudge:
25 mint Oreos, coarsely chopped
1/2 - 3/4 cup hot fudge sauce, warmed slightly

For the whipped cream, in a large bowl, beat together the softened cream cheese with about 1/2 cup of the whipping cream until the mixture is smooth. Add the mint extract, powdered sugar and the remainder of the whipping cream gradually. Mix on high speed until the cream is whipped and the mixture is very thick and creamy.
In a glass trifle dish (or large glass bowl), place in 1/3 of the brownies then 1/3 of the whipped cream, spreading evenly to the edges. Next sprinkle in a little more than 1/3 of the Oreos (about 10 chopped) and finally drizzle with 1/3 of the hot fudge sauce.
Repeat that same layering process two more times (the only difference is that I only used about 4 chopped Oreos for the very final layer - so the first two layers use about 10 chopped Oreos each).
Chill in the refrigerator until ready to serve.

Recipe Source: Mel's Kitchen Cafe

Chocolate Caramel Pecan Pie

Made this for Sharrie's birthday and it was a hit and SO delicious. But you need a seriously deep dish pie plate or get rid of some of the chocolate layer {which is amazingly delicious}.

Photo Credit to Mel's Kitchen Cafe

Chocolate Caramel Pecan Pie
Pie Crust:
Single pie crust to fit 9.5- or 10-inch pan
Chocolate Layer:
1 cup semisweet or bittersweet chocolate chips
1/4 cup heavy whipping cream
1 (8-ounce) package cream cheese, softened
1/4 cup granulated sugar
1 large egg
Caramel Pecan Layer:
1 1/2 cups coarsely chopped pecans
28 caramels, unwrapped (or about 1 1/2 cups homemade caramel)
1/4 cup heavy whipping cream
1/4 cup (4 tablespoons) butter
2 large eggs
1 teaspoon vanilla extract
1/4 teaspoon salt
3/4 cup granulated sugar

Preheat the oven to 400 degrees F. Roll out the pie crust and gently place it in a 10-inch tart or pie plate (see note above). Trim and flute the edges (see tutorial here). Refrigerate or freeze the crust until very cold. Line the crust with foil and weigh down with pie weights or dry beans. Bake for 15 minutes. Carefully remove the foil and weights and bake for another 10 minutes or so until the crust edges are lightly golden and the bottom is no longer doughy. Remove from the oven and let cool completely.
Reduce the oven to 350 degrees F.
For the chocolate layer, in a medium microwave-safe bowl, melt the chocolate chips and cream for one minute. Stir until melted and combined (microwave for short spurts if more time is needed).
In a large bowl (or in a blender), beat the cream cheese and sugar until smooth and combined. Add the egg and mix until just blended. Scrape in the chocolate mixture and mix until smooth.
Spread the chocolate mixture evenly in the cooled crust.
For the caramel pecan layer, lightly toast the pecans in an even layer on a baking sheet in the preheated oven for just a few minutes until fragrant (watch closely so they don't burn).
In a medium bowl, combine the caramels, cream and butter. Microwave at 1-minute intervals, stirring every 30 seconds or so, until melted and smooth. Watch carefully so the caramels don't overcook (this can happen more easily with store-bought caramels). Let the mixture cool slightly.
In a small bowl, whisk together the eggs, vanilla, salt and sugar. Quickly whisk this mixture into the caramel mixture. Stir in the pecans.
Pour the caramel mixture over the chocolate layer. Place the pie plate on a foil-lined baking sheet (just in case of any spillovers or splatters) and bake for 45-50 minutes until the center is almost set (it's ok if it jiggles slightly). Cover the edges of the pie crust part way through baking if it is becoming overly browned.
Let the pie cool for a couple of hours. Serve with a dollop of lightly sweetened whipped cream, if desired. This pie actuality tastes better the second day, in my opinion, so consider making it ahead. It's also delightful slightly warmed (not hot, just a bit warm so the caramel layer softens).

Recipe Source: Mel's Kitchen Cafe

Strawberry Cream Puff Cake

Oh man, the orange in this cake was so delicious. I loved it!

Photo Credit to Mel's Kitchen Cafe

Strawberry Cream Puff Cake
Cream Puff Base:
5 tablespoons butter
2/3 cup water
1 tablespoon sugar
2/3 cup flour
3 eggs
Cream Cheese Mixture:
4 ounces cream cheese, softened
1 teaspoon fresh orange zest
1/2 teaspoon vanilla
1 cup heavy whipping cream
2/3 cup powdered sugar
1-1.5 clam shell strawberries {mixed with sugar and let sit}

For the cream puff layer, preheat the oven to 375 degrees. Bring the butter, water and sugar to a boil in a medium saucepan. Add the flour all at once and stir quickly until the mixture pulls away from the sides of the pan. Remove the pan from the heat and stir the mixture until smooth. Let cool for 5 minutes. Add the eggs one at a time and beat until the mixture is shiny with a satiny sheen. Don’t overbeat. Lightly grease the bottom and sides of a 9-inch springform pan (or in a pinch, you could use a 9-inch circle cake pan). Using an offset spatula, spread the mixture on the bottom and one inch up the sides of the prepared pan. Bake for 25 minutes. Remove from the oven and prick pastry with a toothpick 10-12 times. Return to the oven and bake 5-10 minutes more until golden brown but not overbaked (you can insert a toothpick into the center and if it comes out with sticky dough, it still needs longer in the oven). Cool completely.
For the cream cheese mixture, beat the cream cheese until smooth. Gradually add the powdered sugar (if you want to ensure there are no lumps, sift the powdered sugar into the cream cheese) and beat with the cream cheese until mixture is smooth and light. Add the remaining ingredients and beat until stiff peaks form. Spread onto the cooled cream puff shell.
Top with strawberries, or you can use a 16-ounce bag of frozen strawberries that have been thawed. Mix the thawed strawberries and juice with 1-2 teaspoons sugar and bring to a simmer in a saucepan. Cook until slightly thickened. Cool completely and use as topping for the cake.

Recipe Source: Mel's Kitchen Cafe

Oreo-Crusted White Chocolate Mousse Torte

This is super rich {but it's white chocolate so it's amazing!} I made this with Bret and Laurel and even though it has quite a few calories...totally worth it.

Photo Credit to Mel's Kitchen Cafe

Oreo-Crusted White Chocolate Mousse Torte
For the crust and garnish:
Butter for preparing the pan
24 Oreo cookies, roughly broken in thirds
6 ounces semisweet chocolate, finely chopped
1/2 cup (4 ounces) heavy cream
For the filling:
10 ounces white chocolate, coarsely chopped
2 cups (16 ounces) heavy cream
1 teaspoon vanilla extract
2 teaspoons unflavored gelatin

Coat the interior of a 9-inch springform pan with butter. Place a circle of parchment in the bottom and butter it as well (I omitted this step and it didn’t stick).
Place the bowl of an electric mixer and wire whip attachment or the beaters in the freezer to chill.
To make the crust, place the broken cookies in the work bowl of a food processor fitted with the metal blade. Pulse until medium-size crumbs are formed. They won’t be uniform but don’t process long enough to make mush- just to grind the cookies into uneven crumbs. Leave the crumbs in the food processor. Place the semisweet chocolate in a medium metal bowl. Pour the 1/2 cup heavy cream into a small saucepan; set over medium heat and bring the cream to a very gentle simmer. Pour it over the chocolate and stir until the mixture is smooth. Add two-thirds of the cookie crumbs; reserve the remaining crumbs. Stir the crumbs to coat them with the chocolate. Spoon and scrape the mixture into the bottom of the prepared pan. Press the chocolate-coated crumbs evenly over the bottom all the way to the edge of the pan, but not up the sides. Set aside.
To prepare the filling, place the white chocolate and 2/3 cup of the heavy cream in a metal bowl placed over, but not touching, a pan of simmering water. Stir occasionally as the chocolate melts. When the mixture is smooth, remove it from over the water and set aside to cool.
In a chilled bowl using the chilled beaters, whip the remaining 1 1/3 cups of heavy cream and the vanilla until soft peaks form.
Pour 3 tablespoons of water into a small saucepan and sprinkle the gelatin over it. When the gelatin has softened, place the saucepan over very low heat and stir the mixture just until the gelatin has dissolved and liquefied. Immediately scrape the gelatin mixture into the white chocolate mixture, and fold gently until well combined. Fold the white chocolate-gelatin mixture into the whipped cream until the mixture is uniform. Scrape the filling into the prepared crust.
Refrigerate the torte until the gelatin has set, at least 4 hours or overnight (I refrigerated mine overnight). To serve, loosen the edges of the torte from the sides of the pan with a small knife. Remove the sides of the pan and run a wide metal spatula between the bottom of the torte and the parchment liner, then lift the torte onto a flat serving plate. Just before serving, sprinkle the torte with the reserved cookie crumbs.

Recipe Source: Mel's Kitchen Cafe

Andes Mint Brownies

So I haven't actually made the brownie part of this recipe, but I'm sure it's amazing. I just threw some Andes "chips" in a brownie mix and it was divine.

Photo Credit to Mel's Kitchen Cafe

Andes Mint Brownies
1 cup butter (2 sticks)
2 cups granulated sugar
4 eggs
2 teaspoons vanilla extract
1 cup all-purpose flour
½ cup cocoa
½ teaspoon salt
1 package Andes mints {or 1/2-3/4 bag of Andes "chips"}

Preheat oven to 350 degrees F. Line a 9X13-inch pan with foil and lightly grease with cooking spray. Set aside.
In a medium bowl, combine the flour, cocoa and salt. Set aside.
Unwrap all the mints and coarsely chop. Set aside.
In a medium saucepan over low heat, melt the butter. Remove from the heat and add the sugar, stirring well to combine. Whisk in the vanilla and then the eggs. Blend well.
Add the dry ingredients to the wet ingredients and mix well. Gently stir in the chopped Andes mints. Pour into the prepared pan and bake for 32-35 minutes, until the brownies are set in the middle but not overbaked. Let cool completely, slice into squares and serve.

Recipe Source: Mel's Kitchen Cafe

Moist White Cake

I made this for my mother to take to a young women function, and it only got rave reviews!!

Photo Credit to I am Baker

Moist White Cake

2 c. flour
2 tsp. baking powder
1/2 tsp. salt
1/2 c. shortening
2 eggs
1 1/2 c. sugar
1 tsp. vanilla extract {or1 1/2, I don't really measure}
1 1/4 c. milk

Preheat oven to 350°F.

Mix shortening, eggs, sugar, vanilla, and milk. Then mix flour, baking powder and salt in another bowl. Then add dry ingredients to other mixture. Pour into a well-greased 9 x 12 pan.

Bake at 350°F for 30-35 minutes.

Recipe Source: Cooks.com

Decadent Chocolate Cheesecake

When this sucker says decadent, it means decadent! It was so so so scrumptious, but I could handle only a small piece. And I am no stranger to large portions of rich desserts {just ask mi papa}. But I would totally make it over and over. For a crowd. So I don't spend the next week slowly eating myself into a chocolate cheesecake coma {real thing...true story}.

Photo Credit to Mel's Kitchen Cafe

Decadent Chocolate Cheesecake

Crust:
9-ounce package of chocolate cookies (such as chocolate wafers, graham crackers or teddy grahams)
1 tablespoon sugar
6 tablespoons butter, melted
Filling:
10 ounces semisweet or bittersweet chocolate, chopped (use the best quality you can afford – I love the Ghirardelli Bittersweet Chips and I’m not ashamed to admit I buy them in bulk, often, at Sam’s Club)
4 (8-ounce) packages cream cheese, room temperature
1 1/4 cups plus 2 tablespoons sugar
1/4 cup unsweetened cocoa powder
4 large eggs
Topping:
3/4 cup whipping cream
6 ounces semisweet or bittersweet chocolate, chopped
1 tablespoon sugar
Chocolate curls for garnish (I use this method)

For crust: Preheat the oven to 350°F. Butter a 9-inch springform pan with 3-inch-high sides (or use a 10-inch springform pan with 2-inch sides). Process the chocolate cookies in a food processor (or the old-fashioned way with a bag and a rolling pin) until they are finely ground. Transfer them to a small bowl and mix in the sugar. Add the melted butter and mix until well combined. Press the crumbs evenly onto the bottom only of the prepared pan. Bake just until set, about 5 minutes. Cool while preparing filling. Keep the oven heated at 350 degrees.
For filling: Melt the 10 ounces of chocolate in the microwave or in a double boiler until melted and smooth. Cool the chocolate until lukewarm but ensure that it is still warm enough to be pourable. In a large bowl (or with a stand mixer), blend cream cheese, sugar, and cocoa powder until smooth. Blend in eggs one at a time. Mix in lukewarm chocolate. Pour the cheesecake filling over the crust; smooth the top. Bake until the center is just set and just appears dry, about 1 hour. Remove the cheesecake from the oven and cool on a wire rack for 10 minutes. Run knife around sides of cake to loosen. Let the cheesecake cool to room temperature. Cover lightly with plastic wrap and chill overnight.
For topping: One hour before serving (or up to 3 days ahead of time), stir cream, 6 ounces chocolate, and sugar in heavy medium saucepan over low heat until smooth. Cool slightly. Pour over the center of the cheesecake, spreading to within 1/2 inch of edge and filling any cracks. Chill until the topping is set, about 1 hour.
When ready to serve, release the springform pan sides. Transfer the cheesecake to a platter. Top with chocolate curls. It is preferable to let the cheesecake stand at room temperature for 1-2 hours before serving.

Recipe Source: Mel's Kitchen Cafe

Oreo Buttercream Frosting

I made this to put on top of chocolate cupcakes for my mom's side of the family and they went crazy over it {and for good reason}. It's like fluffy Oreo flavor drenching your mouth with deliciousness.

Photo Credit to My Baking Addiction

Oreo Buttercream Frosting
1 stick salted butter – room temperature
1 stick unsalted butter – room temperature
1 cup shortening
1 tablespoon Clear Vanilla extract
2 pounds confectioner’s sugar (powdered sugar, 10x)
4-6 tablespoons very cold milk (I used 5 TBS)
8 crushed Oreo cookies with the cream removed before crushing

Cream the butter and shortening in the bowl of an electric or stand mixer. Add the clear vanilla extract and combine well. Begin adding in the sugar and mixing thoroughly after each addition. After all of the sugar has been added and mixed thoroughly, begin adding the very cold milk, one tablespoon at a time, combining very well after each addition (mixer on medium-high to high speed) until you reach the desired consistency. Fold in the Oreo cookie crumbs. Top cooled cupcakes with the buttercream frosting and garnish with 1/2 an Oreo.

Recipe Source: My Baking Addiction

Coffee Cake Cookies

These little babies are delectable and delicious! Sometimes I crave stuff without chocolate, as weird as that seems. Because I'm a woman. And I love chocolate. But these were awesome enough that I didn't even miss my chocolate.

Photo Credit to Bakers Royale

Pecan Streusel:
1 ½ cups of pecans, toasted
¾ cup dark brown sugar, packed
2 teaspoons cinnamon
Pinch of salt
4 tablespoon unsalted butter, melted

Cookie dough portion:
½ cup of unsalted butter, browned
1 egg
½ cup dark brown sugar
½ cup sugar
½ cup sour cream
¼ cup cream cheese, softened
2 teaspoon vanilla extract
1 teaspoon cinnamon
1 teaspoon baking powder
½ teaspoon baking soda
¼ teaspoon salt
2 ½ cup unbleached all purpose flour

To make pecan streusel:
Place pecans on a bake sheet and bake at 350 degrees F for about 10-12 minutes or until pecans start to darken slightly and smell nutty. Set aside to cool. Chop pecans once cooled.
Place chopped pecans, brown sugar, cinnamon and salt and whisk to combine. Add melted butter and toss to combine. Set aside.

To make cookie:
Heat and melt butter until it is brown and nutty smelling. Set aside to cool slightly.
Place egg, dark brown sugar and sugar in a stand mixer bowl and mix on medium speed with a paddle attachment and beat until mixture is glossy, about 1-2 minutes. Add sour cream, cream cheese, vanilla, cinnamon, baking powder, baking soda and salt into mixture and beat to combine. Add in cooled butter and beat to combine. Turn off mixture.
Using a wooden spoon or a sturdy spatula, fold flour into wet mixture. Add 1/2 the streusel mixture and fold to combine.
Scoop out 1 heaping tablespoon of mixture and light roll into a ball and place cookie on bake sheet. Sprinkle 1 teaspoon of streusel on top of cookie and lightly press onto the top of cookie.
Bake cookies for about 10-12 minutes or until edges are golden brown. Cool cookies on a wire rack.

Recipe Source: Bakers Royale

Chocolate Mint Ice Cream Dessert

Holy delicious. What I've decided lately is that there are too many recipes that try too hard. With too many different ingredients trying to be the best recipe blog {for example-Chocolate Orange Basil Brownies...really?}. So I love getting back to the basics of mint and chocolate. Plus anything with whipped topping on it is amazing.

Photo Credit to Hungry Runner Girl

Chocolate Mint Ice Cream Dessert
1 row of chocolate sandwich cookies, crushed fine
2 tablespoons of butter
Hot fudge
1 carton of mint ice cream {I like mint chocolate cookie the best}
8 ounce whipped topping
extra chocolate sandwich cookies, crushed

Mix the chocolate sandwich cookies with butter. Press them into a 9x9 {or 8x8}. Put a layer of fudge on top. Soften ice cream, then spread the ice cream across the fudge. Freeze for a few hours at least. Spread whipped topping, then add crushed chocolate sandwich cookies and fudge.

Recipe Source: Janae at Hungry Runner Girl

{Mom's} Cheesecake

Okay. It's no secret that I love cheesecake. Not even a little bit. I have lots of cheesecake recipes here that are a lot of different textures. This is different from them all. And I don't want to pick a favorite, but this is my favorite "wet" type cheesecake. It is so yummy and has a little tanginess to the cheesecake…which I love. My mom got this recipe from her friend a long time ago, but it has since become a favorite in my family and is known as "Susan's cheesecake."

Photo Credit to Yeunglei.com

{Mom's} Cheesecake
2 pies
1 8 ounce cream cheese
1 can sweetened condensed milk
1/4 cup lemon juice
1 teaspoon vanilla
12 ounce cool whip
2 pre-made graham cracker pie crusts
Danish Dessert {and all ingredients needed}

Beat cream cheese, milk, lemon juice, and vanilla in a large bowl until smooth. Fold in the cool whip until well combined. Place filling into pie crusts, cover, and chill.
Meanwhile, make Danish Dessert and whatever fruit you are using {our favorites are strawberry and raspberry}. Split between the two pies and top them each. Chill for at least an hour.

Recipe Source: Susan Warren

{Grandma's} Marshmallow Popcorn

Oh. This. Stuff. I've never had any popcorn like this. And Grandma only makes it around Christmas, so we usually only get it once maybe twice a year. Unless I make it, which is rarer than it should be.

Photo Credit to The Cupcake Theory

{Grandma's} Marshmallow Popcorn
2 gallons popped corn {three microwave bags}
1 cup margarine
2-3 cups mini marshmallows
1 1/2 cup sugar
1/2 cup light corn syrup
1-2 cup almonds, optional

Place margarine, sugar and syrup in a saucepan and bring to a boil over medium-high heat. Stir until sugar is dissolved. Add marshmallows and stir until they are melted.
Mix popcorn and almonds {if using}. Pour marshmallow mixture over popcorn and toss until all are coated.

Recipe Source: Grandma Schwartz

Banana Bars

Chewy, thick delicious banana bars with the best cream cheese frosting. Love these babies.

Photo Credit to Taste of Home

Banana Bars

2 1/4 cup sugar

3/4 cup butter, softened

3 eggs

3 teaspoons vanilla

1 1/2 teaspoon baking soda

1 1/4 teaspoon salt

2 1/4 cup mashed bananas {about 5 bananas}

3 cups flour

Preheat oven to 375. Grease a cookie sheet.

Beat sugar and butter, then add eggs and vanilla; beat well. Add rest of ingredients and mix well. Bake for 20 minutes.

While baking, make frosting by beating butter and cream cheese together. Add vanilla and beat. Add powdered sugar and beat well. When bars are cool, top with cream cheese.

Recipe Source: Susan Warren

{Grandma's} Pudding Dessert

Another of Grandma's classics that I could never live without. There are so many versions of this, I'm sure, but I'm saying this is the best. Because it is.

Photo Credit to For the Love of Food

{Grandma's} Pudding Dessert
1 cube margarine, softened
1 cup flour
1 cup walnuts, chopped
Cream cheese layer:
1 8 ounce cream cheese
1 cup powdered sugar
1 cup cool whip
Jello layer:
2 small chocolate pudding
3 cup milk
Topping:
Cool whip
chopped nuts
grated chocolate

Preheat oven to 350. Mix margarine, flour and walnuts together well, then press into a 9x13 pan. Bake for 15 minutes.
Whip cream cheese and powdered sugar together, then fold in cool whip.
Beat pudding and milk for one minute, then put on top of cream cheese layer. Let the pudding set, then add cool whip and any other topping you desire. Refrigerate unless serving.

Recipe Source: Grandma Schwartz

Frozen Pumpkin Dessert

Ice cream is awesome. It's so amazing. Whoever invented it should get a gold star. This dessert is the perfect fall ice cream dessert. I love it.

Frozen Pumpkin Dessert

1 box gingersnap cookies

1/2 cup butter, melted

1 1/2 gallon pumpkin ice cream

1 8 ounce whipped cream

caramel topping

Crush 1/2 box of the cookies. Mix well with the butter. Place in 9x13 pan, pressing down lightly. Mix softened ice cream and cool whip together. Pour on top of cookie mixture and freeze overnight. Freeze with other 1/2 box of crushed cookies. Top with caramel topping before serving.

Recipe Source: Meghan Warren

{The Best} Sugar Cookies

I'm extremely picky about my sugar cookies…probably because of this recipe. These are the softest, absolute best sugar cookies in the world. I seriously am mad every time I try a different recipe. Well, I never try other recipes at home, but I eat other recipes sometimes and it just makes me wish I had these…

So yeah, you should try these.

Photo Credit to That's Some Good Cookin'

Sugar Cookies

1/2 cup sugar

1/2 cup butter, softened

1 egg

1 3/4 cup flour

2 teaspoons baking powder

1/2 teaspoon baking soda

1/4 cup milk

1/2 teaspoon vanilla

Mix sugar, egg, butter and milk until smooth.

Add the rest of the ingredients and mix well.

Roll out with plenty of flour and cut your favorite shapes.

Bake at 350 for 8-10 minutes.

Recipe Source: Julie Warren

Devil's Food Cookies

These are super good, super easy, not healthy. Really they're cake mix cookies, but I've tried a few different chocolate mixes, but Devil's Food is the best…the absolute best.

Photo Credit to McLain Life

Devil's Food Cookies
1 Devil's food cake mix
1/2 cup oil
2 eggs
1 teaspoon vanilla
1/2-1 package chocolate chips

Combine all ingredients well {the mixture will be very thick}. Mix at 350 for 10 minutes.

Recipe Source: Cindy Lundell