Easy-Peasy Pudding Cake

Easy-Peasy Pudding Cakepuddingcake1

What you’ll need:

For the Crust

1 cup  chopped pecans or peanuts
3 tbsp sugar
1/2 cup butter
1 cup flour

Cream cheese layer

  • 1 – 8 oz package cream cheese
  • 1 cup powdered sugar
  • 1 cup whipped cream or cool whip

Vanilla pudding layer

  • 1 – 5.1 oz package instant vanilla pudding 
  • 3 cups milk

Chocolate Pudding layer:

  • 1 – 5.1 oz package instant chocolate pudding 
  • 3 cups milk

Last layer

  • 2 cups whipped cream or cool whip
  • shaved Baker’s milk chocolate

What to Do:

  1. Preheat oven to 350 F degrees.
  2. Spray a 9×13 inch baking dish with cooking spray.
  3. Combine all crust ingredients in a medium sized mixing bowl. Mix thoroughly.
  4. Press the mixture into baking dish.
  5. Bake for about 20 minutes.
  6. Once done remove crust from oven and let cool.
  7. While crust is cooling prepare the vanilla and chocolate puddings in separate bowls as per each package instructions.
  8. In another medium bowl, combine cream cheese layer ingredients.
  9. Mix with mixer until light and fluffy.
  10. Once cool to the touch, spread cream cheese mixture over the crust evenly.
  11. Spread the chocolate pudding over the creme cheese filling.
  12. Spread the vanilla pudding over the chocolate.
  13. Top with whipped cream and sprinkle with the chocolate slivers.
  14. Refrigerate for a couple hours to allow pudding layers to set up.
  15. Serve cold.

Enjoy! 

Pumpkin Pie Minis

Hi all!

Today I must be in the mood for baking, which means you get an extra recipe!

 

Pumpkin Pie Cupcakes

 

Pumpkin Pie Cupcakes

 

What you’ll need:

  • 15 oz can pumpkin puree
  • 1/2 cup sugar
  • 1/4 cup brown sugar
  • 2 large eggs
  • 1 tsp vanilla extract
  • 3/4 cup evaporated milk
  • 2/3 cup all purpose flour
  • 2 tsp pumpkin pie spice
  • 1/4 tsp salt
  • 1/4 tsp baking powder
  • 1/4 tsp baking soda

Directions:

  1. Preheat oven to 350 degrees.
  2. Line 12 cup muffin tin with silicone liners or foil liners sprayed with cooking spray. Alternatively, just spray the cups with cooking spray. Do not use paper liners as they will make removal of cupcakes difficult.
  3. Mix the pumpkin, sugar, brown sugar, eggs, vanilla extract and milk.
  4. Add flour, pumpkin spice, salt, baking powder and baking soda.
  5. Fill each muffin cup with 1/3 cup of the mixture.
  6. Bake for 20 minutes.
  7. Remove from oven.
  8. Let cool for 20 minutes.
  9. Remove cupcakes from pan.
  10. Chill in the fridge for 30 minutes.
  11. Top with whipped cream and a sprinkling of spice.

Makes 12 cupcakes.

Enjoy!

Caramel Apple Cheesecake Bars

Just in time for fall!

cheesecake bars

Caramel Apple Cheesecake Bars 

What you’ll need:
Crust:

  • 2 cups all-purpose flour
  • 1/2 cup firmly packed brown sugar
  • 1 cup (2 sticks) butter, softened

Cheesecake Filling:

  • 3 (8-ounce) packages cream cheese, softened
  • 3/4 cup sugar, plus 2 Tbsp divided
  • 3 large eggs
  • 1 1/2 tsp vanilla extract

Apples:

  • 3 Granny Smith apples, peeled, cored and finely chopped
  • 1/2 tsp ground cinnamon
  • 1/4 tsp ground nutmeg

Streusel Topping:

  • 1 cup firmly packed brown sugar
  • 1 cup all-purpose flour
  • 1/2 cup quick cooking oats
  • 1/2 cup (1 stick) butter, softened

Directions:

  1. Preheat oven to 350 degrees F.
  2. In a medium bowl, combine flour and brown sugar.
  3. Cut in butter with a pastry blender (or 2 forks) until mixture is crumbly.
  4. Press evenly into a 9×13 baking pan lined with heavy-duty aluminum foil.
  5. Bake 15 minutes or until lightly browned.
  6. In a large bowl, beat cream cheese with 3/4 cup sugar in an electric mixer at medium speed until smooth.
  7. Add eggs, 1 at a time, and vanilla. Stir to combine.
  8. Pour over warm crust.
  9. In a small bowl, stir together chopped apples, remaining 2 Tbsp sugar, cinnamon, and nutmeg.
  10. Spoon evenly over cream cheese mixture.
  11. In a small bowl, combine all Streusel topping ingredients. Sprinkle evenly with Streusel topping.
  12. Bake 40-45 minutes, or until filling is set. Drizzle with caramel topping and let cool.
  13. Serve cold.

Enjoy!

 

Tasty Carmelitas!

Carmelitas

Oh don’t these look tasty!

Carmelitas

  • 32 caramel squares, unwrapped
  • 1/2 cup heavy cream
  • 3/4 cup butter, melted
  • 3/4 cup brown sugar, packed
  • 1 cup flour
  • 1 cup rolled oats
  • 1 teaspoon baking soda
  • 6 ounces semisweet chocolate chips

Combine caramels and cream in a small saucepan over low heat. Stir until completely smooth; set aside. In a separate bowl, combine melted butter, brown sugar, flour, oats, and baking soda. Pat half of the oatmeal mixture into the bottom of an 8×8″ pan. Bake at 350 degrees for 10 minutes. Remove pan from oven and sprinkle chocolate chips over crust. Pour caramel mixture over chocolate chips. Crumble remaining oatmeal mixture over caramel. Return to oven and bake an additional 15-20 minutes, until the edges are lightly browned. Remove from oven and cool completely before cutting.
*A stint in the fridge will help them cool off if you’re pinched for time. They shouldn’t be served cold, but all of that molten caramel takes a long time to cool down. They should be stored and served at room temperature.
**If you want to use homemade or store-bought caramel sauce in place of the caramel/cream mixture, use 1 1/4 cups of sauce.
***To make a 9×13″ version, simply double the amounts.

Yummy Turtle Cheesecake Bars

Turtle Cheesecake

Turtle Cheesecake Bars

Turtle Cheesecake Crust:

  • 3 cups finely chopped pecans
  • 1 stick unsalted butter, melted
  • 1/3 cup sugar
  • 1/4 teaspoon salt

Cheesecake Filling:

  • 24 oz cream cheese, softened
  • 1/4 cup full-fat Greek yogurt or sour cream
  • 3/4 cup sugar
  • 1 tablespoon vanilla
  • 3 large eggs
  • 1 cup semi-sweet chocolate chips

Toppings:

  • 1 cup coarsely chopped pecans, toasted
  • 1 11-oz bag caramel candy, unwrapped
  • 1 cup semi-sweet chocolate chips
  • 6 tablespoons milk, divided

Preheat oven to 300 degrees. Line a 13×9 pan with parchment paper, so parchment extends over long side of pan. In a bowl, mix crust ingredients together with a fork; press mixture onto bottom of prepared pan. Bake crust for 20 minutes; while crust bakes, prepare filling.
Cream together cream cheese, yogurt or sour cream, sugar and vanilla. Beat in eggs, one at a time. After crust bakes, remove from oven and immediately sprinkle on 1 cup of semi-sweet chocolate chips. Pour filling over chocolate chips and return to oven; bake for 50 minutes.

Allow cheesecake to cool for about hour, then place in refrigerator to chill overnight.

When ready to serve, remove cheesecake from pan using parchment paper and place on serving platter, then prepare toppings:
Toast pecans in oven for 10 minutes at 350 degrees. Unwrap caramels and place in a microwave safe bowl, along with 4 tablespoons milk.
Microwave in 30 second intervals until caramels have melted and sauce is smooth. Pour caramel sauce over cheesecake and immediately sprinkle on toasted and chopped pecans. Place chocolate chips in a microwave safe bowl, along with 2 tablespoons milk, and microwave in 30 second intervals, about 2 minutes total. Stir until smooth and drizzle over caramel-pecan topping.
Allow chocolate to set before serving.

Homemade Twix Bars

Hello Wolff Pack!

I’ve decided to add a recipe or two a week as well, after all, even Aliments and Cambiare have to eat. Here is one that sounds scrumptious!

Homemade Twix Bars

For the Shortbread layer

  • 1 cup (2 sticks) salted butter, at room temperature
  • 1 cup confectioners’ sugar
  • 2 teaspoons vanilla extract
  • 2 cups King Arthur Unbleached All-Purpose Flour

For the Caramel layer

  • 2 cups caramel, cut into small chunks
  • 3 tablespoons heavy cream

For the Chocolate layer

  • 3 cups chopped milk chocolate or dark chocolate, melted
  • 1 tablespoon vegetable shortening (optional)

Directions

1) FOR THE CRUST: Preheat your oven to 300°F. Spray a 9″ x 13″ pan lightly with cooking spray, or line with parchment, and set aside.

2) In a medium-sized bowl, beat together the butter, sugar and vanilla. Add the flour. At first the mixture may seem dry, but will come together as you continue to beat at medium speed.

3) Take the dough (it will be somewhat stiff) and press it evenly into the pan. Lightly flouring your fingertips will help with any sticking.

4) Prick the crust all over with a fork. The holes will allow steam to escape and the crust will bake evenly with fewer bubbles.

5) Bake the crust until it’s lightly golden brown on top and the edges are deeper golden brown, about 35 to 45 minutes. Remove from the oven and immediately run a knife around the edges to loosen the crust. Set it aside to cool completely.

6) FOR THE CARAMEL LAYER: Melt the caramel and cream over low heat in a small saucepan. Pour the caramel over the cooled crust and set in the refrigerator for 30 minutes to chill and firm up.

7) FOR THE CHOCOLATE LAYER: Melt the milk or dark chocolate slowly in a double boiler or over very low heat. If it seems very thick, add a tablespoon of shortening to thin it. Pour evenly over the chilled caramel layer and spread to cover all of the caramel. Return to the fridge until the chocolate is well set. Cut into 2″ x 2″ squares to serve. It’s best to store these bars in the refrigerator.

8) These bars can also be cut and dipped in milk chocolate to resemble Twix ® bars. After the caramel layer has chilled firm, cut down the length of the pan, splitting the bars into two long, narrow bars. Then cut each long strip into “fingers”. Dip the chilled bars into melted chocolate and place on parchment paper to set for several hours.