Carrot Cupcakes with Cream Cheese Frosting

This yummy dessert comes from America's Test Kitchen. I have quit taking cooking magazines and buying cookbooks because there are so many great recipes on line. However, I do pay for a yearly membership to America's Test Kitchen. I love this site--it has so many excellent recipes, cooking tips and product reviews. It includes recipes from Cooks County, America's Test Kitchen and Cooks Illustrated. It is my go to sight for any good recipe!
This recipe was for a 9x13 cake, a perfect family size cake. But there are just two of us now and I really don't need a 9x13 cake tempting me! I halved the recipe and it made 16 beautiful cupcakes. I ate a cupcake and then quickly shared the remainder with friends. It is a win/win.

Carrot Cupcakes
1 1/4 cups flour
1/2 teaspoon (rounded) baking powder
1/2 teaspoon baking soda
3/4 teaspoon cinnamon
1/4 teaspoon nutmeg
1/8 teaspoon cloves
1/4 teaspoon salt
1/2 pound carrots, peeled
3/4 cups granulated sugar
1/4 cup brown sugar
2 eggs
3/4 cup vegetable oil
1/2 cup toasted pecans, chopped
Mix together flour, baking powder, baking soda, spices and salt.
Shred the carrots using the large holes of a box grater (you should have about 1 1/2 cups). Mix together the granulated sugar, brown sugar and eggs until thoroughly combined, about 45 seconds. While mixer is running add the oil in a slow steady steam. Mix about a minute longer or until mixture is light in color and well emulsified. Turn off mixer and stir in carrots and dry ingredients until incorporated. Stir in toasted pecans.
Using a large scoop put batter into a paper lined muffin cup. Bake at 350 degrees for about 18 minutes or until toothpick comes out clean. Let cool and frost.

Cream Cheese Frosting
8 ounces cream cheese, softened but still cool
5 tablespoons butter, softened but still cool
1 tablespoon sour cream
1/2 teaspoon vanilla
1 1/4 cups confectioners sugar (4 1/2 ounces)
Mix together cream cheese, butter, sour cream and vanilla using a mixer set at medium speed. Mix about 30 seconds or until well combined. Add confectioners sugar and mix unticakel fluffy--about 1 minute. Put frosting in a pastry bag with a large star tip. Pipe frosting onto cupcakes. Refrigerate cupcakes. This cream cheese frosting is perfect, it is my go to cream cheese frosting recipe.
If you really want a 9x13 cake just double the cupcake ingredients and bake for about 35-40 minutes. The frosting recipe will make enough for a 9x13 pan. I like cupcakes because they are just so cute, they also have more frosting per cake ratio. That is always a good thing!
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Oreo Cheesecake Bites ala Jess

My sweet Daughter-in-Law Jess came to visit the other day. She brought dessert, she brought amazing dessert. We ate it and enjoyed every bite. Good job Jess. Dessert is always welcome at our home! This rich dessert feeds a crowd, it also keep well in the refrigerator for several days. Tightly wrapped it will keep for a month in the freezer. Wouldn't it be great to have a few goodies in the freezer for unexpected company--great idea!

Oreo Cheesecake a la Jess
36 Oreo Cookies
4 tablespoons butter
4 8 ounce packages of cream cheese--softened
1 cup sugar
1 cup sour cream
1 teaspoon vanilla
4 eggs
4 ounces semi-sweet melts--purchased at Winco or Gygis
4 ounces vanilla melts--purchased at Winco or Gygis
Line a 9x13 inch pan with foil--leave a 2 inch overhang--this will help in removing the bars. Spray the foil with Pam.
Finely crush 24 of the Oreos, add melted butter and combine. Press Oreo crumbs onto the bottom of the 9x13 pan, put in the freezer while mixing filling.
Beat the soften cream cheese till smooth. add sugar and mix well. Gently add sour cream and vanilla. Add eggs one at a time--beat gently after each addition. Coarsely chop the remaining cookies and fold them into the batter. Remove crust from the freezer--pour filling over crust. Bake at 325 for 35-40 minutes. Cheesecake is done when the sides are set and the center is almost set. Cool completely on a rack, When cool cover with plastic wrap and put in the refrigerator for 2 hours. When cold remove cheesecake from the pan using the foil over hangs--aren't you glad you left them! Remove foil and cut in bite size bars, these are quite rich so keep squares small. Put cheesecake bites on parchment paper. Put semi sweet chocolate melts in a heavy baggie. Melt in the microwave at 30 second intervals, knead the chocolate until it is melted and smooth. Cut a small hole in the corner of the bag and drizzle the chocolate onto the bars--have fun. It is good to drizzle! Repeat with the white chocolate. The chocolate will harden quite quickly but as with any good cheesecake the flavors will marry and be much better tomorrow. Tightly wrapped these bites will keep several days in the fridge. Wrapped tightly they will keep a month in the freezer. Thanks Jess
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Inspired by Kraft

New Year's Party Food

Looking for a good dish for your New Years Celebration? Here are a few of our favorites.

Happy New Year from Everyday Insanity!

Holiday Cheese Ball

Cranberry Salsa

Crispy Party Bars

 

Muddy Buddies

  Fresh Mango Salsa

Loaded Rice Crispy Treats

Party Mix

Pumpkin Cheescake--in a Jar!

I am always on the look out for desserts that are easily transported and shared. This is is the delicious answer to my problem. Nothing better than your own little dessert in a jar! This is a delightful combination of cheesecake and pumpkin pie. I have made it twice in the last 2 weeks--it is that good. Try it - it is a perfect portion of wonderful!

Pumpkin Cheesecake in a Jar
Chocolate Crust
6 chocolate graham crackers
1/3 cup pecans
2 tablespoons sugar
3 tablespoons melted butter
Break chocolate graham crackers and put in bowl of food processor, add pecans and process until coarse crumbs. Add sugar and melted butter and process until fine crumbs.
Put 2 tablespoons of crumbs in the bottom of 7 jelly jars (4 ounces). I used a Tart Tamper to compress crumbs.

Pumpkin Cheesecake Filling
8 ounces cream cheese--softened
1/2 cup sugar
2 tablespoons dark brown sugar
1 cup pumpkin puree
1 egg--lightly beaten
1 tablespoon vanilla
2 1/2 teaspoons pumpkin pie spice
1/2 teaspoon salt
Whisk together ingredients for filling. Pour into jars. Put a kitchen towel in the bottom of a large roasting pan add about 1/2 inch of hot water. Place the filled jars on the kitchen towel, this will keep the jars from sliding around. Bake at 350 for about 40 minutes or until a thin knife inserted near the center comes out clean. Remove from water bath and cool completely. Serve with whipped cream or ice cream.

Recipe inspired by Soup Addict
Try these other recipes from Everyday Insanity--they are all delicious!
1 year ago------Harrison's Favorite Scalloped Potatoes
2 years ago-----Pumpkin Bars
3 years ago-----Chocolate Chip Pumpkin Bread
4 years ago-----Baked Potato Soup

Coconut Lime Dessert

You know I love a good chocolate dessert but lately I have been craving citrus! It started with Lemon Pie Bars and now I have a wonderful lime/coconut dessert. This dessert is made in the food processor, it comes together in a moment but the waiting time is difficult. This no bake dessert needs to chill for several hours. The good thing is that you can make it a day or two ahead. Keep it in the freezer, remove 10 minutes before serving and it is just delicious.
This recipe came from Jill's high school friend Sarah. She blogs at Red Head Recipes. Thanks Sarah for one great recipe.

Coconut Lime Dessert
Crust
1 sleeve graham crackers
1/2 cup coconut
2 tablespoons brown sugar
6 tablespoons melted butter
Put graham crackers, coconut and brown sugar in food processor till crumbly. Add melted butter, pulse. Press crumbs in a 10 inch tart pan that has been sprayed with Pam. I used 3,  6 inch pie pans--perfect for sharing. Bake for 10 minutes at 350 for a crisper crust or put in the freezer for 15 minutes.
Filling
2 8 ounce packages cream cheese
1 can cream of coconut,15 ounces--found on the drink aisle
1/2 cup fresh lime juice, 3 or 4 large limes
grated zest from 1 large lime
1/4 cup sugar
1/2 cup heavy whipping cream
Wipe crumbs from food processor, put in cream cheese--it can be cold, coconut cream, lime juice, zest and sugar. Process until very smooth and creamy. Scrape mixture in a large bowl. Add cream to the bowl of the food processor (no need to wash--isn't this easy) watching closely turn food processor on for a few seconds--it will whip the cream. If you overdo it you will get butter--which isn't a bad thing but for this recipe we want whipped cream. Fold cream into cream cheese/lime mixture pour into pan(s). Freeze for 4 hours. Remove from freezer 10 minutes before serving. Enjoy one delicious dessert!
To make this gluten free--just pour mixture into ramekins or individual small bowls. It is delicious without the crust.
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Chicken Popper Quesadilla

In between all the Easter candy you might want something real to eat this weekend! This is easy to fix, perfect for lunch and tastes delicious. I'm always happy when I have pinned something and it turns out better than expected. The idea came from Plain Chicken Blog. I made it to suit our tastes. I'm excited to make it for company this weekend. I'm sure the kids will be happy with plain cheese quesadillas but for the adults I want to step it up a notch!

Chicken Popper Quesadillas
1/2 cup whipped cream cheese
2-3 tablespoons of salsa (I used Pace's Original Medium)
chopped cooked chicken, grilled is good or a rotisserie chicken is an excellent choice
chopped pickled jalapenos
flour tortillas
Mix whipped cream cheese and salsa together to taste--you don't want it too runny. Spray tortilla with cooking spray and cook one side till just brown and crisp. Remove to cutting board and spread cream cheese and salsa mixture on half of brown tortilla. Sprinkle chicken on top then top with chopped jalapenos. Use a little or a lot. Fold tortilla and return to hot pan and brown both sides of tortilla.Cut in thirds and serve with salsa. This was easy and delicious. Try it.
[Printable Recipe]

One Year Ago------Creamy Garlic Pasta
Two Years Ago----Southwestern Cobb Salad with Chili Lime Dressing
Three Years Ago---Make Ahead Pasta Sauce
Four Years Ago----Mini Almond Cheescake

The Ultimate Brownies

This delicious brownie recipe came from a friend of a friend of a friend. She claims it came from a bakery. But it matters not where it came from the important thing is that now I have it!
 This is one amazing brownie, I served it at Mom's 85th birthday party and it was an instant hit. It makes plenty so it is the perfect party food.

The Ultimate Brownies
1 C. butter
2 oz. unsweetened chocolate
Melt butter and chocolate together in a small pan.

Then add:

2 cups sugar

4 eggs beating well after each addition

1 tablespoon vanilla

Gently add:
2 C. flour
2 T. baking powder
1 C. lightly chopped pecans

Spread into greased pan. The pan is a Wilton 11x15x2 inch pan. It can be purchased at Wal-Mart for about $12.00. The deep pan is important because it is a tall brownie.

Cream Cheese layer:

Mix together
1 C. sugar
12 oz. softened cream cheese
1/2 C. butter—very soft
4 T. flour
2 eggs, beaten
1 tsp. vanilla

Spread on top of chocolate layer.  Bake at 350 for 35 minutes or until a toothpick comes out with a few crumbs attached. Brownies should also begin to pull away from the pan.
Spread 3/4 package mini marshmallows on top of brownies and put back in the
oven until puffed and just beginning to brown.
Icing:
Melt together in a pan.
2/3 cup butter
2/3 cup milk
4 ounces of unsweetened chocolate

Mix in with a hand mixer:
2 tsp. vanilla
4 oz softened cream cheese
7 cups powdered sugar

Mix until smooth.  Drop on warm brownies and using an offset spatula gently spread the frosting. It will mix with the marshmallow to make beautiful swirls. I used about 2/3 of the frosting. I don’t mind having some frosting in the fridge for a quick dessert.
Plan ahead--this desert is best made the day before you serve it. Store in the refrigerator. Well chilled it cuts beautifully. 

Easy Chocolate Swirl Cheescake

Sometimes I want a cheesecake--not the get out the spring form pan, crush crackers, melt butter, zest lemons, soften 4 blocks of cream cheese kind. I don't need enough for a dinner party. I just need a small cheesecake for 2 to 4. This is my remedy for Cheese Cake Now!

It's easy, has all the components, tastes delicious and is easy. You will love it and did I say it was easy??
Purchase a graham cracker or chocolate crust from the supermarket. Yes, you could make your own but then it starts getting labor intensive and this recipe is about easy. Luckily I had a crust in my storage room just waiting for such an endeavor.
Here is the complete easy recipe:

Easy Chocolate Swirl Cheese Cake
Soften 2- 8 ounce packages of cream cheese (left over from holiday baking that didn't happen) by soften I mean put it in the microwave on the soften cream cheese setting--works like a charm.
2 eggs, room temperature
1/2 sugar
1/2 cup sour cream
2 teaspoons vanilla
3 ounces semi sweet chocolate-melted

Combine cream cheese, sugar, vanilla and sour cream in the bowl of a mixer and mix until there are no lumps. This will take a few minutes. Now add eggs one at a time and beat until just combined. Remove 1 cup of the cheesecake mixture and mix it with the chocolate. It's beautiful!
Pour 2/3 of the remaining cheesecake mixture in the graham cracker crust. Using a spoon put dollops of chocolate cheese cake randomly on the cheese cake. Cover with remaining cheese cake batter. Now get a butter knife and gently swirl the two mixtures together. Every swirlier will be different, each cake will be wonderful.
Put pie pan on a cookie sheet for stability. Bake at 350 for about 35 minutes. The most difficult part of this recipe is letting it cool for 4 hours. So if you want it for dinner make it early in the day, it's even better made the day  before. Cheesecake ages beautifully.
Top with fresh fruit, whipped cream, chocolate shavings or ice cream. This recipe is meant to be enjoyed!

Potatoes Romanoff

I know I have a multitude of recipes at the touch of a button. Thanks to blogs, Pinterest, The Food Network etc. there is plenty to choose from. But I still enjoy opening the mailbox and seeing a new cooking magazine. I have limited the number I receive--recipe overload is real. This year I chose to subscribe to Cook's Country. I like the large format, the easy meals and I like to know why recipes work and Cooks gives me the information I enjoy. So this year you will see favorites from this magazine on my blog.
I'm always looking for a good potato recipe. We like potatoes in many forms. This recipe did not disappoint. It was yummy and worth the work for a special Sunday Dinner. You can also make this the day before, a plus for a busy cook.

Potatoes Romanoff
3 pound russet potatoes, peeled and cut into 1/2 inch pieces
1 1/2 teaspoons salt
1 1/4 cup sour cream
4 ounces cream cheese, softened
1 tablespoon cornstarch
1/2 teaspoon pepper
1 3/4 cups chicken broth
4 scallions, white parts minced, green parts sliced thin on the bias
6 ounces sharp cheddar cheese, shredded (1 1/2 cups) I like Tillimok

Toss potatoes with salt in a large bowl, cover and microwave until tender about 15 minutes. Stir once.
Whisk sour cream, cream cheese, cornstarch and pepper in a large bowl until combined. Whisk in chicken broth and scallion whites until incorporated. Fold in hot potatoes in two additions. Pour mixture in an 8 inch square baking dish. Sprinkle with cheddar cheese. Place dish on rimmed baking sheet and bake on upper middle oven rack for 15 to 20 minutes in a 425 degree oven. Casserole should be bubbling and cheese slightly brown. Let cool for 20 minutes. Sprinkle green onions on top. Serves 6 to 8.
You can make the casserole ahead and bake it at 425 for 30 to 35 minutes.

Pepper Jelly

In my quest to be organized for Christmas this year I have been making a few things that can be made ahead. Pepper Jelly is the perfect make ahead treat. One batch makes 14 mini jars. I will give a jar of pepper jelly, a block of cream cheese and a package of Wheat Thins. Tied with a festive ribbon this will make a wonderful little Christmas gift.

The recipe comes right off the Kraft site. When it comes to canned goods I stick to the recipe exactly. So check out Kraft Pepper Jelly made with Certo, it came together quickly and was delicious. Be sure and wear food grade rubber gloves when cutting hot peppers. I've learned the hard way!
Good luck--just try and save some for Christmas! Or make a second batch and just enjoy.

1 year ago--Crock Pot Potato Cheese Soup (one of my most popular recipes)
2 years ago-Black Forest Brownies (my favorite treat, I make them yearly for my birthday)
3 years ago-Baked Potato Soup (hands down family favorite--even those that don't love soup like this)

Pumpkin Chocolate Cheesecake Bars

It's October and my youngest son's birthday. He requested a roast beef dinner which is not surprising--all our kids like roast beef. I think it must be comfort food, and it's good! I didn't ask Max what he wanted for dessert, what if he said vanilla ice cream? I know he likes cheesecake, chocolate and pumpkin. I checked my Pinterest boards and found the perfect dessert. It is from Better Homes and Gardens. It was a hit, a perfect combination of favorite flavors

Pumpkin Chocolate Cheesecake Bars

1 1/4   cups graham cracker crumbs

1/4      cup sugar

1/3      cup butter

2         8 ounces packages cream cheese, softened 

1 3/4   cups sugar

3         eggs

1         cup canned pumpkin

1/2      teaspoon pumpkin pie spice

1/2      teaspoon vanilla

1/4      teaspoon salt

6         ounces semisweet chocolate, cut up or 1 cup semisweet chocolate chips

2         tablespoons butter

Combine graham cracker crumbs, 1/4 cup sugar and 1/3 cup melted butter. Press mixture evenly in a greased 9 by 13 inch baking pan.

In a large bowl combine cream cheese and 1 3/4 cups sugar. Beat with electric mixer on medium speed until smooth. Add eggs one at a time, beating on low speed until just combined. Beat in pumpkin, pumpkin pie spice, vanilla and salt. Remove 1 1/4 cups of the mixture.

Heat the chocolate and butter on low heat until melted. Whisk chocolate mixture into the 1 1/4 cups pumpkin mixture. Pour over crust, spread evenly and bake at 325 degrees for 15 minutes.

Pour the remaining pumpkin mixture over the  baked chocolate layer, spread evenly. Bake for 40-45 minutes more or until filling is puffed and center is set.

Cool for 3 hours. Serve with whipped cream or vanilla ice cream.

One year ago---Pumpkin Cheesecake and the Birthday Boy
Two years ago--Caramel Pumpkin Pie
Three years ago-Pumpkin Patch Cupcakes

Creamy Baked Taquitos

I've come across recipes similar to this all over blog land. I needed to make taquitos for a party so I combined a few recipes and came up with one yummy taquito. I used a rotisserie chicken from Costco. I got 5 cups (that's after my son ate a chicken sandwich). So I adjusted the ingredients for 5 cups of chicken. I added extra cream cheese and green salsa because I don't like remnants hanging out in my fridge--they get lost. I also like cilantro so I added extra.

The end result was delicious! It made a big batch of filling. Plenty for our party and extras to put in the freezer. I love having a few delicious meals tucked away in the freezer for busy days.  I have used both flour and corn tortillas. They are both yummy, corn tortillas may explode if overfilled (I just may have overfilled a few).

Creamy Baked Taquitos

8 ounces softened cream cheese

7 oz can green salsa

2 Tbsp fresh lime juice

1 tsp ground cumin

2 tsp chili powder

1 tsp onion powder

4 cloves garlic, minced

5 green onions, sliced

1/2 cup cilantro, chopped

5 cups cooked chicken, shredded or finely chopped--canned chicken works well in this recipe

2 1/2 cups Mexican Cheese, shredded

small flour or corn tortillas, about 2 dozen

melted butter

kosher salt

In a large bowl mix the cream cheese, green salsa, lime juice, cumin, chili powder, onion powder and garlic. Once it is mixed stir in the green onions and cilantro. Add the chicken and cheese, mix thoroughly.

Wrap tortillas in a couple moistened paper towels. Microwave until the tortillas are soft enough to roll, 30-45 seconds.

Scoop 2-3 Tbsp of the chicken mixture into the tortillas. Roll as tightly as you can. Avoid the temptation to overfill the tortillas, they will burst when cooked.

Place the rolled tortilla seam side down on the baking sheet. Make sure the taquitos are not touching each other . Brush lightly with melted butter and sprinkle with kosher salt.

Bake 15-20 minutes or until crisp and golden.

Serve with salsa, sour cream, or guacamole.

Need to make ahead?

The chicken mixture can be chilled until ready to assemble.

Assemble taquitos, chill, and wrap individually in plastic wrap. Freeze. To bake a frozen taquito cook at 425 for 20 minutes (no need to thaw).

Inspiration from Pennies on a Platter

Orange Rolls to Die For!

We have had fun making rolls from the blog How Does She. This blog has excellent photos and helps. It really is the easiest recipe we have ever made. No kneading required. That's a good thing because kneading scares people and we don't want to scare anyone! This recipe makes a large batch of rolls. We often make one pan of dinner rolls and another pan of sweet rolls.

We have made rolls to eat with Sunday Dinner, with the same dough we have made Cinnamon Rolls and Orange Rolls. They all were delicious.
The cinnamon rolls were rubbed with soft butter, sprinkled with brown sugar and cinnamon. If you liked raisins you could add them too. We don't. I like to frost cinnamon rolls with Caramel Frosting
Orange rolls are made much the same, spread with butter then rub the zest of 2 oranges into a cup of sugar. Sprinkle the orange sugar over the buttered dough and roll and cut. Bake and frost with:
 Orange Cream Frosting. This will be the best thing you have ever eaten.
1 package cream cheese, very soft
1 cup powdered sugar
zest from two oranges
dash salt
1 tablespoon fresh orange juice
Beat together the soft cream cheese, powdered sugar, zest and juice.
In another bowl beat 1/2 cup whipping cream until stiff peaks appear.
Fold whipped cream into cream cheese mixture. What you have here is something close to heaven. Swirl it onto your warm orange rolls and enjoy the deliciousness!

TWD/BWJ Rugelach

Can I just tell you how proud I am! When I first looked at Rugelach I decided it would be the recipe of the month I would skip. I knew Irish Soda Bread would be no challenge. But if this baking group is to be about challenge and putting myself outside my comfort zone I better make Rugelach.
The reason I make so many cookies is the instant gratification factor. Rugelach contains no part of instant!
But I did enjoy the process once I realized it was just that a process.
I made cream cheese pastry.
I chilled.
I chopped nuts.
I toasted nuts.
I chopped fruit.
I plumped fruit.
I made prune lekvar (I didn't even know there was such a thing as prune lekvar).
I made brown sugar mixture.
I made nut topping.
I rolled pastry out.
I filled pastry.
I rolled pastry.
I chilled rolls.
I egg washed.
I sliced.
I rolled slices in nut mixture.
I baked.
I ate, and ate and ate. They were delicious!

I kind of feel like Melinda Mae in the poem by Shel Silverstein.

Melinda Mae

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Have you heard of tiny Melinda Mae, Who ate a monstrous whale? She thought she could, She said she would, So she started in right at the tail. And everyone said,'You're much too small,' But that didn't bother Melinda at all, She took little bites and she chewed very slow, Just like a little girl should... ...and in eighty-nine years she ate that whale Because she said she would!!!  And I made Rugelach--because I said I would! For complete recipe and instructions please check Jessica's blog My Baking Heart.

Orange Date Muffins

This recipe has been in my file for years. I have no idea where it came from I only know that is is delicious. Oranges are plentiful, sweet and juicy right now. It is the perfect time to enjoy this brunch delight.
This recipe comes together in minutes using a food processor or Pampered Chef Chopper. Orange, dates and pecans combine to make one delicious muffin.


Orange Date Muffins
Mix together and set aside:
1 1/2 cup flour
1/2 cup sugar
1/2 cup chopped dates
1/4 cup chopped pecans
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
In food processor chop 1 whole orange measure 1 cup, if you are lacking a bit add orange juice or milk to fill cup. Add 1/3 cup melted butter and 1 egg. Combine wet and dry ingredients and stir just until moistened. Bake in greased muffin tins for 14-16 minutes at 400 degrees. Cool and frost with Orange Cream Cheese Frosting.

Holiday Cheese Ball

This cheese ball has made an appearance at many holiday gatherings. I've had the recipe forever, it is always a hit. Perfect for your New Years Eve party. It makes plenty and keeps in the fridge for a week or two.

Holiday Cheese Ball
16 ounces cream cheese, softened
1 5 ounce jar Kraft Roka Cheese Spread
1 5 ounce jar Kraft Old English cheese Spread
3 green onions finely chopped
2 teaspoons Worcestershire sauce
1/2 teaspoon seasoning salt
1 1/2 cups sharp cheddar cheese finely shredded
Mix together and chill. Moisten hands and make 3 cheese balls, roll in finely chopped parsley and chopped pecans. Serve with crackers.
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