Brown Butter Snickerdoodles

Firstly, I must say, I am not a cookie person. It's cake and pastries for me all the way. And if I ever took a moment to pretend I was a cookie person, I would make applesauce chocolate chip cookies long before I would ever even consider making Snickerdoodles.  But this recipe intrigued me (as does anything with brown butter), so I tried them. And now, embarrassingly, I can't stop eating them. They are amazing. They have a surprisingly gooey, yummy center (if you don't over-bake them), thanks to the browned butter in them. It made about two dozen cookies, and probably would have been a whole lot more, but the dough tasted so incredible that I ate way too much of it. Okay. Enough blabbing. Go make these. Now. 

Brown Butter Snickerdoodle Cookies

Ingredients

• 2 1/2 cups all purpose flour
• 1 teaspoon baking soda
• 2 teaspoons cream of tartar
• 1/2 teaspoon cinnamon
• ¼ teaspoon of salt
• 2 sticks (1 cup) unsalted butter
• 1¼ cup packed dark brown sugar
• 1/2 cup granulated sugar
• 1 large egg plus 1 egg yolk
• 1 teaspoons vanilla extract
• 1 tablespoon plain greek yogurt
• For rolling mixture:
• 1/4 cup sugar
• 2 teaspoons cinnamon

Instructions

1. Whisk together the flour, baking soda, cream of tartar, 1/2 teaspoon cinnamon, and salt in a bowl and set aside. Melt butter in a saucepan over medium heat. The butter will begin to foam. Make sure you whisk consistently during this process. After a couple of minutes, the butter will begin to brown on the bottom of the saucepan; continue to whisk and remove from heat as soon as the butter begins to brown and give off a nutty aroma. Immediately transfer the butter to a bowl to prevent burning. Set aside to cool for a few minutes.
2. With an electric mixer, mix the butter and sugars until thoroughly blended. Beat in the egg, yolk, vanilla, and yogurt until combined. Add the dry ingredients slowly and beat on low-speed just until combined.
3. Chill your dough for 3 hours or as long as possible in the refrigerator (important!), or place in freezer for 30 minutes if you are super eager, although I cannot promise the same results if you do this. Fridge is always best! You want the dough VERY cold. If you desire a 'puffy' cookie, place them in the fridge overnight.
4. Preheat the oven to 350 degrees F. Once dough is chilled measure about 2 tablespoons of dough and roll into a ball. Meanwhile mix 1/4 cup sugar and the 2 teaspoons cinnamon in a bowl. Roll balls in cinnamon-sugar mixture. Place dough balls on cookie sheet, 2 inches apart.
5. Bake the cookies 8-11 minutes or until the edges of the cookies begin to turn golden brown. They will look a bit underdone in the middle, but will continue to cook once out of the oven. Bake longer if you like crispier cookies. Cool the cookies on the sheets at least 2 minutes. Remove the cooled cookies from the baking sheets after a few minutes and transfer to a wire rack to cool completely. Repeat with remaining dough.

Deluxe Mud Pie

Ingredients:                                                                            Time to prepare:  15 minutes 
Ice cream - Cookie Dough, soften about 5-10 minutes
Cookies - Fudge Stripes, crushed
1/3 cup of butter
Skor bar or English Toffee - crushed in the package
1 can of whipping cream

1. Crush the cookies right into the pie pan.  
2. Melt  butter and stir into the crumbs.
3. Add one carton of ice cream
4. Cover with plastic wrap and place in the freezer over night.
5. Cut into serving pieces
6. Top with whipping cream
7. Sprinkle on the candy bar pieces
8. Enjoy!

Preston & Amy are enjoying their Deluxe Mud Pie!  Will you like some too? 

Boysenberry Cheesecake & Mini Cheesecakes

Boysenberry Cheesecake - SERVES 12

Crust

1 1/4 c.  crushed cinnamon graham crackers (regular graham crackers can be substituted)

 ¼ cup sugar

5 Tbsp. melted butter or margarine

Preheat oven to 350° F. Mix crust ingredients and pat firmly into bottom &3 up the sides of a 10-inch pie pan. Bake 20 minutes. Let cool 15 minutes.

Cheesecake

3 (8 oz.) packages cream cheese, softened

1 tsp. grated lemon peel

1 tsp. vanilla

1 cup sugar

2 Tbsp. All-purpose flour

¼ tsp. salt

4 eggs

¾ cup whipping cream

1 c. Smuckers Boysenberry Preserves

• Beat cream cheese until creamy; mix in lemon peel and vanilla.
• In separate bowl combine sugar, flour and salt.
• Add gradually to cream cheese mixture.
• Add eggs one at a time beating after each addition just until blended.
• Stir in whipping cream.
• Pour all but 3/4 cup cheese filling into already baked crust.
• Mix 2 Tablespoons preserves with remaining ½ cup filling & slowly drizzle back & forth across the top of cheesecake.
• Using a blunt knife, gently cut through batter of the cheesecake.
• Bake at 350° F 35 to 45 minutes or until knife comes out clean when inserted into the cheesecake.
• Remove from oven; let cool 30 minutes.
• Stir remaining preserves and spread evenly over cheesecake.
• Refrigerate overnight.

Mini Cheesecakes - use remaining batter to make cheesecakes to share

• Line 10 cupcake liners into a muffin tin.
• Add one Nilla Vanilla wafer into each liner...flat side down.
• Pour remaining batter into liners.
• Drizzle on the boysenberry cheesecake topping.
• Using a blunt knife, gently cut through the batter.
• Bake for about 17 - 20 minutes.
• Remove from the oven; let cool for 30 minutes.
• Spread boysenberry preserves over the top of the mini cheesecakes.
• Refrigerate overnight.

Share these with your neighbors or friends.

Blueberry Coconut Cake with Lemon Sauce

I made this last night because I was craving something sweet that wasn't chocolate, with the promise to myself that I could eat a piece or two and give the rest away. It was tasty! And I brought the rest with me to work today to share with coworkers.

The only things I would do differently are add more coconut to the top, and make sure to not overcook it. Mine was a tad dry, but it was still delicious, especially with the lemon sauce.  

INGREDIENTS:

For the cake:

2 cups all-purpose flour

1 cup granulated sugar

1 tablespoon baking powder

1/4 teaspoon salt

2 large eggs

1 cup milk

1/2 cup vegetable or canola oil

1 1/2 cups fresh or frozen blueberries (unthawed)

2 tablespoons flour

1 cup flaked sweetened coconut

For the sauce:

1/2 cup granulated sugar

4 1/2 teaspoons cornstarch

1 teaspoon grated lemon zest

1 cup water

1 tablespoon butter

2 tablespoons fresh lemon juice (from about 1 lemon)

DIRECTIONS:

Preheat the oven to 350 degrees F. Lightly grease a 9X13-inch aluminum baking dish and set aside.

In a large bowl, combine the flour, sugar, baking powder and salt. In a medium bowl, whisk together the eggs, milk and oil. Stir the wet ingredients into the dry ingredients with a rubber spatula just until moistened. Toss the fresh or frozen blueberries with the 2 tablespoons flour and fold them in very gently to the batter. Don't overmix or the batter will start take on a blue-ish tinge.

Scrape the batter into the prepared baking dish. Sprinkle the top of the cake with the coconut and bake for 18-25 minutes, until a toothpick inserted in the center comes out clean. Cool the cake in the pan on a wire rack.

For the sauce, in a small saucepan, combine the sugar, cornstarch and grated lemon zest. Gradually whisk in the water until blended. Bring the mixture to a boil over medium heat, whisking often, and cook, stirring constantly, for 2 minutes at a boil until the mixture is thickened. Remove the pan from the heat and stir in the butter and lemon juice. The sauce can be used warm or at room temperature.

Cut the cake into squares and drizzle each piece with the lemon sauce. Serve.

Zucchini Brownies

Zucchini Brownies

INGREDIENTS
1/2 cup canola oil
1 1/2 cups sugar
2 tsp. pure vanilla extract
2 cups all-purpose flour
1/2 cup unsweetened cocoa powder
1 1/2 tsp. baking soda
1 tsp. salt
2 cups zucchini, shredded
1/2 cup walnuts, chopped (optional)

Frosting:
6 Tbsp. unsweetened cocoa powder
1/4 cup butter
2 cups powdered sugar
1/4 cup milk
1/2 tsp. vanilla extract

DIRECTIONS

1. Preheat oven to 350 F. Lightly grease a 9x13 inch baking pan.

2. In a large bowl, mix together the oil, sugar and vanilla until well blended. Combine the flour, 1/2 cup cocoa, baking soda and salt; stir into the sugar mixture. Fold in the zucchini and walnuts. (Mixture will be very dry.) Press evenly into the prepared pan.

3. Bake for 25 minutes in the preheated oven, until brownies spring back when gently touched. Remove from the oven and let cool.

4. To make the frosting, melt together the cocoa and butter; set aside to cool. In a medium bowl, blend together the powdered sugar, milk and vanilla. Stir in the cocoa mixture. Spread over cooled brownies before cutting into squares.

Makes a 13x9 pan of brownies.

Cutout Cake Instructions

Best Big, Fat, Chewy Chocolate Chip Cookies

I'm just posting a link, sorry. But you'll love me forever if you try this recipe next time you make chocolate chip cookies. They are bakery quality and sooooooo good.

Best Big, Fat, Chewy Chocolate Chip Cookies

Homemade Caramel Ice Cream

I'm sure most of you have this recipe from the Candrian cookbook mom made us, but maybe it's one that gets looked over. Or, you don't have an ice cream maker. In that case, go buy one, just so you can make this anytime you want. Yes, it's that delicious!

Beware, it makes a TON.

Caramel Ice Cream:

1 1/3 c. sugar-caramelized
7 c. milk
Add milk to sugar and boil the sugar out
(the sugar will harden once the cold milk is added, and you'll think you burned it or messed up. Don't worry, the sugar will eventually boil out, be patient.)

Beat together:
3 eggs
1 T. flour
1 1/3 c. sugar

Add to milk mixture, beating constantly with beater. Let mixture come to a full boil. Cool in refrigerator.

Since you need the mixture to cool completely before moving on to the next step, it's best to make the night before. It saves time at least. Thanks for the tip mom!

Once cooled add:
2/3 quart cream
1/3 tsp. salt
2 T vanilla (I used maple flavoring since I'm allergic to vanilla and it tasted perfect)

Pour all ingredients into ice cream maker and add milk to 4" from the top of the can. I just realized I didn't do that, but it still turned out just fine. My canister was about 3/4 full anyway.

Freeze using finely chopped ice and 2 quarts of coarse salt.

Apple Pie

This is the recipe for everyone's favorite apple pie. I got the recipe from my BYU Food Prep class and have been using it ever since.

Here's the crust everyone loves:

Yield: 2 single crust pie shells or 1 double crust pie

2 cups all purpose flour

1/2 t. salt

1 cup shortening

Ice water, enough to make soft dough (I think I usually use between 1/4-1/2 cup)

Combine flour and salt. Cut in shortening to the size of peas. Gradually add ice water to form a soft dough. Divide into two disks and wrap in plastic wrap and refrigerate for 10 minutes. Shape as desired. Bake single crust pie shells at 400-degrees. Bake double crust pie according to filling instructions.

Fresh Apple Pie filling (This is all tenuous because I don't really follow this. I kind of just make up the filling myself because I like a more caramelish filling, so I sprinkle in more brown sugar than white sugar and usually add more apple pie spice):

3 1/2 cups blanched, fresh apples is 1/4 inch slices

3/4 cup sugar

1/2 t. cinnamon

1/8 t. nutmeg

3 T. cornstarch, or 6 T. flour

1/2 cup cold water

1/2 cup apple juice

2 T. lemon juice

Peel, core and slice apples into medium bowl. The recipe says to cover with plastic wrap and microwave on high for 5 minutes, or until apples are tender. Then it says to combine dry ingredients in a medium saucepan and then add the wet ingredients until thick. But I usually just stir all the ingredients in a big pan over the stove and cook over medium heat until the apples are tender (but not too soft) and the filling is thick and bubbly and to my liking. Then pour the filling into the pie crust and seal the edges well. I never have much luck making it look very pretty, but it hasn't stopped anyone from eating it. Prick the top and decorate as desired. Brush lightly with milk, avoiding crimped edges, and sprinkle lightly with coarse sugar (I usually don't do this, because who owns coarse sugar?). Bake at 400-degrees for 20 minutes, reduce heat to 350 and bake 30-40 minutes or until crust is golden brown.

Serve with vanilla ice cream and enjoy!

Goodness on a Stick

So this isn't a recipe, obviously, but I just tried one and wanted to share how good it was.

I've been trying to be better at eating sweets lately (and I've done really well so far, for me), but it's summertime and this one was calling my name today.

It's like a frozen caramello with ice cream in between. Heaven!

Ice Cream Cake

My friend wanted an ice cream cake for her birthday celebration this weekend, and instead of allowing Cold Stone or Baskin Robins the honors, I decided to take matters into my own hands and make one myself.

Ingredients:

1 cake mix of choice (I used a yellow cake mix)
4-6 cups ice cream of choice (I used oreo cookie)
1 brownie mix
Fudge ice cream topping
2 Cups Crushed Oreo cookies
Frosting of choice; store bought, cool whip, etc.

Directions:
Step 1: Make cake according to box recipe, bake in two 9 inch round pans. You only need one round cake for this, unless you want your ice cream cake REALLY tall. Freeze cake for a few hours, it makes handling a lot easier.
Step 2: Set ice cream out for 5-10 minutes to soften. Remove frozen cake from freezer and cut in half horizontally. Use 2-3 cups of softened ice cream and spread on top of the bottom layer of the cut cake. Work quickly to minimize ice cream melting entirely.
Step 3: Freeze for 2-3 hours.
Step 4: While cake is freezing, mix up brownies and place in a 9 inch round cake pan...the same cake pan you used for the cake. It would be wise to cover the bottom of the pan with parchment or wax paper. Bake, then cool completely before using in step 5.
Step 5: Remove cake from freezer and spread a layer of fudge ice cream topping on top of ice cream layer.
Step 6: Place cooled brownie layer on top of fudge layer. You can either proceed to steps 7-8, or let the cake freeze for another hour or two. I let my cake freeze first because I think it's easier to work with the cake when it's entirely frozen.
Step 7: Set ice cream out for 5-10 minutes to soften. Remove frozen cake from freezer and place 2-3 cups of softened ice cream on top of brownie layer.
Step 8: Place another layer of fudge topping on top of ice cream layer, and top it off with the top portion of your yellow cake.
Step 9: Freeze cake for another 1-2 hours.
Step 10: Remove cake from freezer and frost with frosting of choice.
Step 11: Use a food processor or blender to crush oreo cookies, and quickly spread around frosting layer.
Step 12: Freeze at least 2-3 hours before serving or overnight if you planned ahead. 
Step 13: Devour cake!

I was told this cake tasted better than Cold Stone cakes, I don't know if that's true or not, but I will tell you this, it was A-M-A-Z-I-N-G, and the perfect treat for the hot days we're having here.

There are a lot of steps to making this cake, but each step takes less than 10 minutes to do, so it's not as overwhelming at the steps might seem. I started making my cake on Thursday so it would be ready by Saturday, it made it a LOT easier.

The great thing about ice cream cake is that you can make it yours, and be creative with what kind of ice cream and cake you use. I think it would be really good to do a chocolate cake with reese's peanut butter cup ice cream, and instead of decorating it with crushed oreo cookie, using mini reese's peanut butter cups to line the cake.

Crispy Peanut Butter Cups

I made these today, and they're a perfect, quick, sweet treat. Yum!

Source found here

Crispy Chocolate Peanut Butter Cups

Adapted from Crunchy Buckeyes.
Yield: 30 mini cups

Ingredients:
1 1/4 cups smooth peanut butter (I used chunky)
1/4 cup butter, room temperature
1 cup powdered sugar
1 teaspoon vanilla extract
1 1/2 cups crispy rice cereal (I omitted these, but only because I didn't have any)
1 3/4 cups milk chocolate or semi-sweet chocolate chips

Directions:
1. Preheat oven to 350 degrees. Grease mini muffin cups with non-stick spray and add a scant Tablespoon chocolate chips into each cup. Melt in the oven for 5 minutes. With the back of a spoon, smooth out the top of the chocolate chips while they’re still warm. Set aside. (You could also melt the chocolate chips in q microwave or on the stovetop and spoon into cups.)
2. In a large bowl, cream together peanut butter and butter until smooth. Add in powdered sugar and vanilla, then mix until combined. Pour in crispy rice cereal and mix again until combined.
3. Drop heaping Tablespoons of the peanut butter mixture into each mini muffin cup. Smooth with the back of a spoon and refrigerate for at least 15 minutes before eating. Store in an airtight container in the fridge.

Amy's note: I didn't have rice krispies, and I used crunchy peanut butter instead of smooth. I also added some chocolate to the top of the peanut butter to make it more like a reese's peanut butter cup.  Quick, easy, delicious! What more do you need?

Super Moist Chocolate Cake

1 package chocolate cake mix
1 c. mayonnaise
1 c. water
1 tsp. cinnamon (or cardamon would be good too)
3 eggs

Stir cinnamon or cardamon  into cake mix.  Add mayonnaise, water & eggs.  With low speed, beat for 30 seconds.  Beat at medium-low speed 2 more minutes.  Pour into 9" cake pans.  Bake 30-35 minutes at 350 degrees.  Cool for 10 minutes in pans on wire racks.  Loosen from pans place on wire racks until barely warm.  Frost with chocolate-cream cheese  frosting while barely warm.

Boston Cream Pie

I've somehow become known for my desserts among our group of friends. So, yesterday I was in need of an awesome dessert to wow them once again. Not only were we having the missionaries over for dinner, but then a bunch of John's dental school friends and their wives were coming over for a little get together for one of the wives who's having a baby soon. It was quite the night to say the least. 

I've had Boston Cream Pie on my mind lately, and when Mom suggested I make that for dessert, I didn't hesitate. Not only is this cake super simple to make, it looks impressive, and tastes even more amazing. I think I just rediscovered my new favorite dessert. And the great thing is, one boxed yellow cake mix makes TWO Boston Cream Pies. The recipe below is just for one cake though.

They all loved it, and I left them impressed once again. Success!

Boston Cream Pie:

1 pkg. (3.4 oz.) JELL-O Vanilla Flavor Instant Pudding

1 cup  plus 2 Tbsp. cold milk, divided

1 cup thawed LIGHT COOL WHIP Whipped Topping

1 moist yellow cake layer (8 or 9 inch)

*2 squares unsweetened chocolate 

*2 Tbsp. butter

*1-1 1/2 cups powdered sugar

Directions:
Make yellow cake mix according to box directions (8 or 9 inch layers)

While the cake is baking, mix the package of vanilla pudding with 1 cup of milk, mix with whisk for about 2 minutes. 

Then add 1 cup of cool whip to pudding mixture (I used a little less than it called for) and set aside in fridge. 

Cool cake completely.

Once cooled, cut the cake in half horizontally and place the pudding mixture on top of one of the halves.

Place the other cake half back on top of the cake and pudding mixture.

Melt 2 unsweetened chocolate square with 2 TBS of butter in the microwave for one minute. 

Stir until chocolate is completely melted. 

Add 2 TBS of milk and 3/4 cup powdered sugar to chocolate mixture, (add more or less powdered sugar depending on sweetness level) and pour on top of cake, letting it drizzle down the sides. 

Let the cake set in the fridge for at least an hour or two before serving. 

Yum!

*If your cake layer is only an 8 inch, you can half the chocolate frosting recipe.

Rice Pudding

I'll be honest, I don't have much experience eating rice pudding. I don't even think mom ever made it (maybe because she doesn't like it).  But, our cousin Paul's wife, Catherine, made this when I was at their house for dinner, and I haven't stopped craving it since. So, I gave it a shot this week, only to discover I was out of sugar and white rice.  So, I used brown rice and brown sugar, and it was still pretty good, though I'm sure it would be better with white rice. This recipe doesn't call for it, but when she served it, Catherine poured a little cream (or half and half, I'm not sure which) over it, and it was the perfect touch!  I have been also eating mine this week with strawberries.  (I also didn't put in the raisins, and neither did Catherine). Mmmmm. So good!    

Baked Rice Pudding

Recipe courtesy Paula Deen

Ingredients

• 1 cup cooked rice
• 2 1/2 cups milk
• 3 large eggs, lightly beaten
• 3/4 cup sugar
• 3/4 cup raisins
• 1 teaspoon vanilla extract
• 1/4 teaspoon salt
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg

Directions

Preheat oven to 325 degrees F. Lightly grease a 9-inch glass baking dish.

In a large bowl, stir together first 7 ingredients. Spoon into prepared baking dish. Place baking dish in a large pan; pour water into the pan to a depth of 1-inch. Bake for 1 1/2 hours, or until lightly browned and set. Combine cinnamon and nutmeg; sift over top ofpudding. Cool slightly and cut into squares to serve.

Pumpkin Scones with Caramel Glaze

A friend made these tonight, and I could have eaten the whole batch by myself... they were amazing!  A little extra (a lot, actually) glaze on top makes them even better!

Half Batch Alice’s Tea Cup Pumpkin Scones

1 1/2 cups all-purpose flour
3 tablespoons granulated sugar
1/4 teaspoon baking soda
1 1/4 teaspoons baking powder
3/8 teaspoon kosher salt (I used Morton)
2 full tablespoons ground ginger
2 full tablespoons ground cinnamon
6 tablespoons unsalted butter, cut into 1/2-inch pieces (mine was cold)
5 oz buttermilk
1/2 cup canned pumpkin puree (all pumpkin, not pumpkin pie filling)
1 tablespoons pure vanilla extract

Caramel glaze:
1 stick (4 oz) unsalted butter
1/2 cup firmly packed light brown sugar
1/4 teaspoon freshly squeezed lemon juice
1/8 teaspoon kosher salt
1/4 cup heavy cream

Preheat the oven to 425°F. In a large mixing bowl, combine the flour, sugar, baking soda, baking powder, salt, ginger, and cinnamon. With clean hands, work the butter into the dry mixture until it is thoroughly incorporated and has the consistency of fine breadcrumbs.

Make a well in the center of the dry ingredients, and pour the buttermilk, pumpkin, and vanilla extract into the well. Still using your hands (I did this with a spatula scraper), combine the ingredients until all the dry mixture is wet, but do not knead!

Turn the mixture onto a floured surface and gather the dough together. Gently pat the dough to make a disk about 1 1/2 inches thick.(My dough was pretty soft, so I used about a 1/3 cup measure and made drop scones) using a 3-or 3 1/2- inch biscuit cutter, cut out as many scones as you can and lay them on a nonstick baking sheet. Gather the remaining dough together lightly to cut out more scones—just don’t knead the dough too much (Again, I bypassed all that and made drop scones.)

Bake the scones for about 12 minutes, or until lightly browned. Let the scones cool slightly on the baking sheet (about 20 minutes) before glazing them.

While the scones are cooling, prepare the caramel glaze: Place the butter, brown sugar, lemon juice, and salt in a saucepan over medium heat and whisk gently until the mixture is smooth. Just as the mixture comes to a light boil, add the heavy cream and reduce the heat to low. Whisk well for 2 minutes, or until the glaze is thickened and smooth; then remove the pan from the heat.

To glaze a scone, hold it by the bottom, dip the top in the warm caramel glaze, and place it back on the baking sheet. Makes 5 o 6

Coconut Filled cake

1 pkg devil’s food cake mix

1 pkg cream cheese, softened

1 egg

2 Tbsp. granulated sugar

1 pkg. (3.4 oz.) Jello-O pudding (vanilla or coconut)

¼ c. powdered sugar

1 c. cold milk

2 c. thawed Cool Whip (I used sugar free)

1 c. coconut flakes

1.        heat over to 350 Prepare cake batter in 2 ½ qt. ovenproof bowl, as directed on package; scrape side of bowl. Beat cream cheese, egg and granulated sugar until well blended; Spoon into center of the batter in bowl.

2.      Bake 1 hour 5 min. or until toothpick inserted in center comes out clean.  Cool in bowl 10 min. Loosen cake from bowl with knife; using potholders if necessary, invert onto wire rack. Remove bowl. Cool cake completely.

3.     Beat dry pudding mix, powdered sugar and milk in medium bowl with whisk, 2 min. Stir in Cool Whip. Refrigerate until ready to use.

4.      Place cake on plate; frost with pudding mixture. Cover with coconut. Keep refrigerated.

Caramel Bar Goodness

These are similar to caramel brownies, but made with a yellow or vanilla cake mix instead, and white chocolate chips are added. I know I made these when Andrea and I were living with Rob and Lorena, and everyone really liked them, but I don't think I've made them sense. I randomly thought of them the other night and thought they deserved a post.

Carmel Bar
1 pkg. butter cake mix or yellow (the moist ones are the best.  I’ve used vanilla before as well)
1/3 c. oil
2 eggs
1 pkg. chocolate chips
1 c. white chocolate chips

Mix all these ingredients and put half of it in a cake pan and spread it
around then bake at 350 degrees for 10 min.

While cooking above cake mixture, put these ingredients in a saucepan:
1 sq. butter or margarine (I do half this much—tastes the same!)
32 caramels unwrapped (I've even used caramel sauce when I didn't have caramels)
1 can sweetened condensed milk (I use fat-free if I have it—no difference in taste)
Stir until all melted.  Don’t let it scorch.

Pour over cake crust and dollop the rest of cake mixture on top and
continue baking for 25 more minutes or until starting to get golden brown.
Don’t overbake.  (it’s the saddest thing if you do)


Side note: They're really good frozen...weird I know, but I also love frozen cookies, so...

Apple Dumplings

WARNING: This recipe is ADDICTING. Whenever I have to make a dessert lately, I always make this and it is always a big hit.  It's seriously incredible.  Brittany originally shared this recipe with me and now I share it with everyone else.  Seriously... it's amazing.  Everyone who reads this blog, and is a benefactor of this blog will thank you for making it. If you don't have Mountain Dew, then any kind of soda works.  Also, you must serve with vanilla ice cream. 

Ingredients

• 2 whole Granny Smith Apples
• 2 cans (8 Oz. Cans) Crescent Rolls
• 2 sticks Butter
• 1-½ cup Sugar
• 1 teaspoon Vanilla
• Cinnamon, To Taste
• 1 can (12 Oz.) Mountain Dew Soda

Preparation Instructions

Peel and core apples. Cut each apple into 8 slices each. Roll each apple slice in a crescent roll. Place in a 9 x 13 buttered pan.

Melt butter, then add sugar and barely stir. Add vanilla, stir, and pour entire mixture over apples. Pour Mountain Dew around the edges of the pan. Sprinkle with cinnamon and bake at 350 degrees for 40 minutes. Serve with ice cream, and spoon some of the sweet sauces from the pan over the top.

Pumpkin Gooey Butter Cake

With nearly 2000 reviews, and a near flawless five star review, I couldn't pass up making, yet another, pumpkin dessert. What can I say, it must be fall. Thanks to Brittany for passing this recipe along, I told her I'd gladly make it and supply my own review.

Amy's review: Wow, YUM, DELICIOUS! I'm sad it's almost gone. When Paula says, "make sure not to overbake..." don't do it. I think I overbaked it a little, seeing that the crust was a little more crisp than I imagine it was supposed to be, but it was still, simply fabulous. I imagine NOT overbaked, it would taste that much better. We may have to make this for Thanksgiving dinner.

Pumpkin Gooey Butter Cake:

Ingredients

Cake:

• 1 (18 1/4-ounce) package yellow cake mix
• 1 egg
• 8 tablespoons butter, melted

Filling:

• 1 (8-ounce) package cream cheese, softened
• 1 (15-ounce) can pumpkin
• 3 eggs
• 1 teaspoon vanilla
• 8 tablespoons butter, melted
• 1 (16-ounce) box powdered sugar
• 1 teaspoon cinnamon
• 1 teaspoon nutmeg

Directions

Preheat oven to 350 degrees F.

Combine the cake mix, egg, and butter and mix well with an electric mixer. Pat the mixture into the bottom of a lightly greased 13 by 9-inch baking pan.

To make the filling: In a large bowl, beat the cream cheese and pumpkin until smooth. Add the eggs, vanilla, and butter, and beat together. Next, add the powdered sugar, cinnamon, nutmeg, and mix well. Spread pumpkin mixture over cake batter and bake for 40 to 50 minutes. Make sure not to overbake as the center should be a little gooey.

Serve with fresh whipped cream.

Variations: For a Pineapple Gooey Cake: Instead of the pumpkin, add a drained 20-ounce can of crushed pineapple to the cream cheese filling. Proceed as directed above.

For a Banana Gooey Cake: Prepare cream cheese filling as directed, beating in 2 ripe bananas instead of the pumpkin. Proceed as directed above.

For a Peanut Butter Gooey Cake: Use a chocolate cake mix. Add 1 cup creamy peanut butter to the cream cheese filling instead of the pumpkin. Proceed as directed above.