Salted Caramel Cashew Popcorn

Jill is always looking for a new popcorn recipe. Her treats are a hot item at holiday boutiques--they sell fast. Tasty treats and festive packaging, a perfect combo. She wanted a Salted Carmel Cashew Popcorn recipe. She checked out several recipes that all had good qualities but the winner was actually a mistake. And she liked it, I like it and I think you will like it too!

It starts out with1/2 cup of air popped pop corn. We like to use Mushroom Gourmet Popping Corn from Just Poppin. Heat your hot air popper for a least a minute. Quickly turn unit off, add popcorn and turn back on. It will give you 12 cups of beautiful popcorn. Make sure you shake the popcorn and get all the un-popped kernels out. You don't want to break a tooth.

Salted Carmel Cashew Popcorn
1 1/2 cups cashews, halves and pieces
12 cups mushroom popcorn
1 cup butter
2 cups brown sugar (14 ounces)
1/2 cup light corn syrup
2 teaspoons sea salt
Heat your oven to 250. Spray a large roasting pan or cookie sheet with Pam.
Mix together the popcorn and cashews in a very large bowl
In a medium size heavy saucepan melt the butter, brown sugar, Karo and salt. Stir continually on medium heat until mixture comes to a good boil. Lower heat and let caramel boil gently for 5 minutes without stirring. Immediately pour hot caramel over pop corn and cashews, stir, stir, stir. Spread on cookie sheet or roasting pan. Bake at 250 for 30 minutes stirring every 10 minutes. Quickly dump caramel corn on a kitchen surface that has been covered with parchment paper and sprayed with Pam. Spread popcorn.

 Let it cool and dry and then get it in bags quickly. It is so yummy--one (with as little will power as I) must give it away quickly. It will make someone very happy! Put it in a cute tin or a cello bag, tie with a ribbon and make someones day.
Thanks Jill, this recipe will be put to good use!

You may also like:
One year ago-------Pepper Jelly another great Christmas gift.
Two years ago------Pumpkin Muffins with White Chocolate Chips
Three years ago----Candise's Cherry Comfort Bars
Four years ago------Baked Potato Soup--a family favorite.

Cinnamon white chocolate, Cranberry Bars

This is just a basic 7 Layer Bar--on steroids! It's amazing what happens when one adds cinnamon chips, white chocolate chips and dried cranberries to a simple recipe. Every bite contains a surprise. This is one delicious bar!

I made this bar twice--the first time I used the instructions on a popular blog. My results were less than stellar. The recipe had you drizzle the sweetened condensed milk on top of the crust. then add the toppings and baked it. The recipe was good but not great. The crust was soggy. I knew this recipe could work. It is a popular recipe with many great variations.
So I went to my Americas Test Kitchen, The Best American Classics Cookbook. A variation of this recipe is pulled apart and made wonderful. I used the technique in the ATK cookbook applied it to this recipe and it turned out just the way I wanted it. I love ATK cookbooks. I always wonder why things do or do not work in cooking/baking. My questions are always answered. I own several ATK cookbook and consider each one a treasure. If you read cookbooks like novels--as I do these are the cookbooks for you!
So here is the ATK version with some seasonal twists. I have my good friend Carol to thank for this recipe. She brought me a plate of these and the search began!

Cinnamon, White Chocolate Cranberry Layer Bars
1 cup sweetened coconut
8 tablespoons butter
8 whole graham crackers, 4 ounces, crushed (Place the crackers in a large zipper lock bag and pound them with a smooth mallet. The result should be an assortment of crumbs, bits and chunks that measure about 1 1/2 cup.)
1/2 cup chopped pecans or walnuts
1 cup white chocolate chips
1 cup cinnamon chips
1/2 cup dried cranberries
1 (14 ounce) can sweetened condensed milk
Heat oven to 350 degrees. Spray a 9x13 inch pan. Cover with foil, spray again. Spread the coconut on a baking sheet and bake until the outer flakes just begin to brown, about 8 minutes (don't multitask on this one, coconut burns easily! I know.) At the same time place the stick of butter in the 9x13 inch pan. Put it in the oven for about 6 minutes and let the butter melt (I guess this is multitasking, just be careful)!
When the butter is melted remove the pan from the oven and sprinkle the graham cracker crumbs over the melted butter. Toss lightly until all the butter is absorbed and the crumbs are evenly distributed. In order sprinkle the nuts, white chocolate chips, cinnamon chips, coconut and dried cranberries over the crust. Pour the entire contents of the sweetened condensed milk evenly over the dish. Return to the oven and bake until top is golden brown, about 25-30 minutes. Cool on a wire rack at least 2 hours. Remove from pan, remove foil and cut into bars.

1 year ago--5 Minute Fudge
2 years ago--Rosemary Bread
3 years ago--Banana Pecan Cupcakes

Caramel Crumb Bars

This delicious treat came right out of  'The Modern Baker' by Nick Malagieri. Caramel Crumb Bars are a bit more dressy than the ordinary bars I usually make. I think it is the delicious Caramel Filling. Whatever it is this bar is one you want to make when you have company for dinner or to take to a new mother or someone who has just had surgery. It will be appreciated. I know.

So here are the directions from Nicks Cook Book.

 Caramel Crumb Bars

Dough

8 ounces (2 sticks) butter, softened

1/2 cup sugar

1/4 teaspoon salt

1 teaspoon vanilla

2 1/2 cups AP flour

Filling

4 tablespoons butter

1 tablespoon light corn syrup

1/4 cup dark brown sugar

1 16 ounce sweetened condensed milk

 Butter a 9x13 inch pan, line with parchment and butter again, makes 24 bars about 2 inches square.

1. Set rack on the lowest level of the oven and preheat to 350.

2. For the dough, beat the butter with the sugar and salt in an electric mixer on medium speed until light and fluffy. About 2-3 minutes Add vanilla.

3. On the lowest speed beat in 2 1/4 cups of the flour, scraping the bowl as needed. Mix until the dough is smooth and the flour is absorbed.

4.  Remove the bowl from the mixer and scrape 3/4 of the dough in the prepared pan. Press the dough down evenly without compressing it to much. Chill the dough lined pan. Work the remaining 1/4 cup flour into the remaining dough with your finger tips so that it forms 1/8 to 1/4 inch crumbs. Set aside.

5. For the filling, in a medium saucepan bring the butter, corn syrup, brown sugar and condensed milk to a simmer, stirring occasionally (says Nick). I burnt the batch I stirred occasionally. The second batch I stirred almost continuously, it worked much better for me. Allow the mixture to boil gently, stirring often until it starts to thicken and darken slightly, about 10 minutes. Pour into a stainless steel bowl to cool for 5 minutes.

6. Remove the dough lined pan from the refrigerator and scrape the cooled filling onto the dough, using a small offset spatula. Scatter the crumbs on the filling.

7. Bake until the filling is bubbling gently and is a deep caramel color and the dough and crumb topping are baked through about 30 minutes.

8. Cool the pan on a rack until lukewarm, 15-20 minutes. lift the slab of baked dough out of the pan and onto a cutting board before it has cooled completely. Cut into 2 inch squares.

I think when I make these again (like tomorrow) I will add some chopped pecans on top of the caramel.

Made With Love!

When my Dad passed away six years ago one of my brothers said that Dad's possessions were basically the contents of his sock drawer. It was a pretty accurate statement. Dad's hobby was his family.
Years ago I was making Valentine cookies and couldn't find the right cookie cutter. I called my dad and told him what I wanted. He owned a sheet metal shop and was a master at his profession. A few hours later he stopped by my house with the perfect cookie cutter. Made with love.
Every Valentines Day I'm reminded again of my sweet Dad.

I made a pan of Thick and Chewy Cookie Bars cooled them and used my amazing cookie cutter to cut out some large hearts. They were then drizzled with white chocolate tinted pink. Slip this into a glassine bag and you have the perfect valentine.

Linked to A Little Nosh

Chewy Peanut Butter and Coconut Cookies

I think my Love Language must be cookies. Either that or I'm lazy. Cookies are the perfect treat, they are quick to make and easy to share. You just don't take a half of a bundt cake to someone!
I found a recipe on Katrina's blog, she is a great cook. Peanut butter with oatmeal and coconut  sounds like a fun combination. I wanted to add chocolate chips but refrained. I did add peanut butter chips which turned out to be a great move. This recipe is a keeper, try it.

Chewy Peanut Butter and Coconut Cookies
4 tablespoons softened butter
6 tablespoons creamy peanut butter
1/2 cup sugar (100 grams)
1/2 cup brown sugar (110 grams)
1 large egg
1 tablespoon milk
1/2 teaspoon vanilla
1/2 cup flour (60 grams)
1/2 teaspoon baking soda
1/2 teaspoon baking powder
pinch salt
1 1/2 cups quick cooking oats (120 grams)
1/2 cup flaked coconut
3/4 cup peanut butter chips
In the bowl of an electric mixer beat the butter, peanut butter and sugars until creamy about 2 minutes.
Beat in egg, milk and vanilla. Mix well. In a small bowl whisk together flour, baking powder, baking soda and salt. Stir in oats, coconut and chips. Add dry ingredients to the wet ingredients and mix until just combined. Cover and chill the dough for at least 30 minutes. Drop dough by heaping tablespoons, I used a Pampered Chef medium scoop, on a parchment lined cookie sheet.  Bake at 350 for 12 minutes. Cookies will appear underdone. Cool on sheet for several minutes, then move cookies to a wire rack and cool completely.
Thanks Katrina for a great recipe.

Cowboy Cookies

 I had a recipe similar to this years ago. Sadly it was lost but I think the recipe I found on Mel's Kitchen Cafe is pretty close.
 A Cowboy Cookie is basically an oatmeal cookie with lots of other stuff added. I can just imagine Mrs. Cowboy making her sweetie a little snack to take while out on the range. Now Mrs. Cowboy was one frugal lady. Waste not, want not was her motto. So she cleaned the cupboards while making this cookie. A little of this, a little of that and it's delicious. Mr. Cowboy loved them so that's how they came to be! (I think.)

Cowboy Cookies

1 cup (2 sticks) butter, softened to room temperature
1 cup packed light brown sugar
1 cup white sugar
1 tablespoon milk
1 1/2 teaspoons vanilla extract
2 large eggs
1 cup crushed corn flakes
2 1/2 cups quick oats
1 1/2 cups all-purpose flour
1 1/2 teaspoons baking soda
1 teaspoon salt
1 cup shredded, sweetened coconut
1 cup chopped walnuts, pecans etc.
1 1/2 cups chocolate chips, feel free to use white chocolate, peanut butter chip--use it up!

DIRECTIONS:
Preheat the oven to 350 degrees F.

Cream together the butter and sugars until light and fluffy. Add the milk, vanilla and eggs and beat well. Stir in cornflake crumbs and oatmeal. Add the flour, baking soda and salt and mix. Stir in the coconut, walnuts, if using, and chocolate chips.

Place tablespoon-sized balls of dough on a lightly greased or lined cookie sheet and bake for 10-12 minutes until lightly golden around the edges.

TWD Kids Thumbprints

I'm sad to say that our Tuesday's With Dorie baking group has come to an end. I joined the group part way through the book. I still have many recipes to make and much to learn. I think the recipe that most surprised me was Flip Over Plum cake, I had never cooked with plums and I was quite happy with the delicious results. 
It would be hard to choose a favorite recipe but Dorie's section on bundt cakes had many tasty recipes. I especially liked the All In One Holiday Cake. It is delicious!

Having Dorie in my kitchen each week was like cooking with a best friend. Her recipes were detailed and clear. I made 55 recipes from Baking From My home To Yours and only had one failure. That is great odds.

Our last recipe is Thumbprints for Kids. Ms. Dorie Greenspan is our hostess this week, she will have the recipe on her blog. First I want to say thank you to Dorie for an amazing cookbook. It is my go to book for all my baking needs. Thank you Dorie for being so kind and approachable. I had a question about a recipe, I e-mailed Dorie and she quickly responded with some suggestions. Impressive.
 Kids Thumbprints was a great marriage of two childhood favorites, peanut butter and jam. My sweet granddaughter was kind enough to help me. Although these cookies might be served to kids I saw plenty of adults enjoying them.
Great pick Dorie, thank you TWD bakers for a great baking/blogging experience.

TWD Chocolate Peanut Butter Cookie--Rewind

This week was a Rewind Week, make whatever you desire. So many great choices but I love cookies, and peanut butter and chocolate. So I made the Chocolate variation of Dories Peanut Butter Cookie. I have made this recipe many times, always with great results. Kids love it, so do adults. The outside is crisp, the middle is chewy. It's everything a cookie should be!
Check Jasmines blog for the recipe. Scroll down to the bottom of the page for the English recipe.
Next week will be our last week. Dorie is hosting! We will make Thumbprints for Kids, an awesome recipe!

Mint Brownies Bites

If you love to cook and you are in Utah a visit to Gygi's is a must. It is paradise for a foodie. Pans, utensils, chocolate, cake decorating supplies and more can be found at this wonderful store. Plan on spending at least an hour and a hundred dollars!
I found plenty to want at my visit last week. I came home with a new pan--can anyone have to many pans? No. This pan is by Nordic Ware so it is made to last. It makes cute little square brownies with an indention  on top. Fill with jam, ganach or frosting and you have a wonderful little bite.
Thank you Carol for the fun Christmas Tree Dish. Nothing completes a dish more than the perfect serving piece!


Mint Brownie Bites
2/3 cup butter
4 ounces unsweetened chocolate, chopped
1 3/4 cup sugar
3 eggs
1 teaspoon vanilla
1 cup flour
Heat oven to 350. Grease and flour Brownie Bites pan. Set aside. Melt butter and chocolate together over low heat, stir constantly. Set aside to cool. In medium bowl beat sugar, eggs and vanilla together on high speed for about 3 minutes. Stir in chocolate mixture. Add flour and mix gently. Spoon batter into prepared pan, filling each well 2/3 full. Bake for 18 minutes. Cool 10 minutes in pan. Invert onto cooling rack and cool completely.
Wash pan and repeat. Makes 32 brownie bites. When completely cool fill as desired.


Mint Frosting
8 ounces cream cheese, soft
4 ounces butter, soft
2 Tablespoons milk or cream
2 teaspoons vanilla
dash salt
6 cups powdered sugar
1 Tablespoon Wilton Meringue Powder
1/4 teaspoon mint flavoring
pink food coloring gel
Beat cream cheese, butter, vanilla and milk together till smooth using wire whip attachment. Add powdered sugar and meringue powder. Cover mixer with a towel and mix together till fluffy. Add color and flavoring if desired.
Meringue powder will help set the frosting after it dries so it holds its shape. It can be purchased where ever Wilton cake decorating supplies are sold.

Orange, Cranberry Pecan Muffins or The Best Muffin I've Ever Made!

We are not coffee or tea drinkers so Starbucks is not somewhere we frequent. We recently spent too many hours in the O'Hare Airport. Our terminal happened to be next to a Starbucks. Out of boredom and hunger I looked at the yummy pastries in the glass window. Finally I could resist no longer and purchased a Cranberry, Orange Scone. It was delicious. I dream about food and that yummy scone has been in my dreams often!
Hubby and I were ready to find a Starbucks so I could have another scone. But thanks to Pinterest I made my own Cranberry/Orange treat in a muffin form. This muffin was perfect. Cranberry and orange are meant to be together, I added some chopped pecans because I love pecans. This is the perfect holiday muffin

Orange, Cranberry, Pecan Muffins
3/8 cup milk
3/8 cup fresh orange juice
1/4 cup fat free Greek Yogurt
1 egg
1/2 cup butter melted
1/2 cup sugar
Zest of 1 large orange
1 3/4 cups flour
2 1/4 teaspoons baking powder
1/4 teaspoon salt
1/4 teaspoon cinnamon
1/8 teaspoon ginger
1/2 cup fresh cranberries, chopped (I used my Pampered Chef Chopper)
1/2 cup pecans, chopped
Preheat oven to 350 and spray muffin tins with Pam.
In medium bowl combine milk, juice, yogurt, egg, and butter. Whisk until well combined. In a large bowl add sugar and orange zest, rub together with your finger tips. This is the best smell in the world! Add in flour, baking powder, salt, cinnamon and ginger. Pour the milk mixture into the dry ingredients. Mix gently. Add cranberries and pecans. Do not over mix. I use a cookie scoop to portion batter in muffin tins. Sprinkle coarse sugar on top of each muffin.

Bake muffins for 18 minutes, mini muffins 12 minutes. I got 12 regular muffins and about 8 minis.
This recipe is adapted from Homemade by Holman. Thanks Pinterest!

SRC Brown Butter Pumpkin Bread

The Secret Recipe Club is a fun group of bloggers who are assigned a blog. We stalk the assigned blog for a few weeks and then choose something wonderful to bake from their blog. Reveal day is exciting; it is fun to see what the other 150 bloggers made. It is always fun to see what the blogger that received your blog made. And why, out of 250 recipes would they choose the recipe they did!

So today is reveal day for group C, Angela is our awesome leader. She kindly and quickly answers all my questions that I'm sure I asked last month. Thanks Angela. I was lucky enough to spend time reading and rereading Julia's blog, Fat Girl Trapped in a Skinny Body. I really wanted to make all 30+ recipes in the Fall Favorites category. Julia loves salads and there were some yummy looking creations there. Oh, the cakes, I wish I had an event to bake for but hubby and I would have way too much temptation laying around!
Since it is fall and I have yet to make pumpkin bread I was drawn to Julia's recipe for Brown Butter Pumpkin Bread. I do love the smell of brown butter. Does it come in a perfume?

This recipe did not disappoint, it was moist and full of warm fall spices. It is a 5 star recipe for sure.
I baked 3 small loaves, one plain, one topped with pecans and one topped with a streusel. All delicious.
Thanks Julia, this is my new favorite pumpkin bread and it doesn't even need chocolate. That's impressive.

Brown Butter Pumpkin Bread
1 stick butter--4 ounces, melt in saucepan over high heat, lower heat and 'swirl' butter a bit, cook till it turns brown, watch closely as it goes from brown to black in an instant, allow to cool slightly
2 cups flour (recipe called for 1 cup of white and 1cup of wheat, I used all white as I was too lazy to get my wheat grinder out)
1 cup sugar
1 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
3 teaspoons cinnamon
2 teaspoons ginger
1 teaspoon nutmeg
1 teaspoon cloves
2 eggs
1 teaspoon vanilla
15 ounce can pumpkin
Whisk together flour, sugar and seasonings. Whisk eggs, vanilla, pumpkin and brown butter. Gently mix together liquid and dry ingredients. Pour in greased loaf pans, I used 3 small pans. Bake at 350 for about 40 minutes. Bread is done when a thin knife inserted in center of loaf comes out clean. Cool in pans for 15 minutes and remove to a cooling rack.

Pumpkin Cheescake with Sour Cream Topping

I know I already have one Pumpkin Cheesecake recipe, and it it's very good. So why another? Because this Pumpkin Cheesecake has a wonderful sour cream topping. It is smooth and delicious. A perfect compliment to the spicy pumpkin cheesecake. It also has some ginger cookies mixed with the graham crackers for a delicious ginger spiced crust. So now you have two choices. Both are delicious! Please see Joy of Baking for the complete recipe. I turn to Joy of baking often, they have great recipes and many have video tutorials. I do like watching a pro cook. I always learn something new.

Have a Happy Thanksgiving!

Pumpkin Muffins with White Chocolate Chips

 

 

I found the blog Sugared Whisk several months ago. I knew I wanted a blog makeover but didn't know where to go, I really didn't know what I wanted. I knew I just wanted something different. As I came upon Sugared Whisk, I loved it! She had great recipes but she had a design that spoke to me. Long story short, I contacted Rebaka at Monkeys Love Donuts. She redesigned my blog, I love it. So take a trip over to Sugared Whisk, you'll see why I fell in love with it!

A great fall recipe, yummy Pumpkin Muffins with White Chocolate chips. I think you will like them too. If you need a blog makeover. Check my side bar, you'll see Monkeys Love Donuts. A great blog designer! 

  Pumpkin White Chocolate Chip Muffins 

Ingredients
1/2 cup of walnuts
1 2/3 cup all-purpose flour
1 cup sugar
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon ground cloves
1 teaspoon ground nutmeg
1 teaspoon baking soda
1/4 teaspoon baking powder
1/4 teaspoon salt
2 eggs
1 cup pumpkin
4 oz (1 stick) unsalted butter, melted
6 oz white chocolate chips
Directions
1. Preheat oven to 350F.
2. In a large bowl, mix the flour, sugar, spices, baking soda, baking powder and salt.
3. In another bowl, mix together the eggs, pumpkin, and unsalted butter. Add in the chocolate chips and nuts.
4. Combine the wet and dry ingredients and mix until the dry ingredients are moistened. Do not over mix.
5. Scoop batter into greased or paper cup lined muffin cups. Bake for about 20 minutes or until puffed and springy to the touch. Cool then remove from cups.
-makes approximately 12  muffins-

Pumpkin Bars

I like pumpkin, in most any dish. So it really is no surprise that these Pumpkin Bars were served twice in one week. My sweet mother in law made a birthday dinner for me a few weeks ago. I offered to make dessert. I found this delicious recipe on Joy of Baking. It was a hit at the dinner, my mother then asked me to make them for Thanksgiving instead of pumpkin pie. So I will make them again next week.

This yummy dessert has a shortbread crust made with hazelnuts. The shortbread is slightly sweet, the hazelnuts give the crust a great texture. The baked pumpkin filling is simple to make. This dessert makes a 9x13 pan so it feeds a crowd. It also keeps for a day or two, that's if you have leftovers. The dessert is delicious with a scoop of vanilla ice cream or a dollop of lightly sweetened whipped cream. Mix up Thanksgiving desserts this year and serve Pumpkin Bars.

The complete recipe can be found on Joy of Baking, a site full of delicious recipes.

http://www.joyofbaking.com/barsandsquares/PumpkinBars.html

TWD Ginger Jazzed Brownies

I joined TWD about half way thru the book, I have blogged about 53 recipes. 53 successful recipes that were delicious. Many recipes have become family favorites. But, I'm sorry to say I finally struck out. I was excited to make this recipe, I love brownies and I like ginger. Other bloggers said the ginger was too mild. Maybe my ginger was too potent, I grated my ginger instead of chopping it, maybe that made a difference. Whatever I did proved to make these brownies inedible. One bite was all it took--these brownies just screamed GINGER! I even drizzled a brown butter glaze over them. Didn't work, no one would eat them. They were beautiful but after sitting out for 3 days I finally trashed them. It was a sad day in my kitchen.
But one failure out of 53 recipes is great odds. Buy the book, Baking from My Home to Yours by Dorie Greenspan. It is one awesome cookbook!

Secret Recipe Club Brownies

I was lucky enough to have two secret blogs this month. The Secret Recipe Club is a great way to meet new bloggers and try new recipes.  Wow! Can I just say I'm impressed. Danielle blogs at A Day In The Life. Her blogs is full of food, family and life. She has two darling little guys, I love her Wordless Wednesday posts. Nothing quite as cute as a toddler living life!
 Danielle is concerned about nutrition but admits to having a sweet tooth. I have several recipes bookmarked for future use such as potato soup in the crock pot, ham and cheese Sammie's and some yummy Asian dishes. Danielle's favorite dessert is cake. She has several cakes that would make a birthday person happy.
So what recipe did I choose? My blog title might give it away, 'getting thru life one brownie recipe at a time'.
Yes, I had to make brownies. Danielle recipe was Marion Cunningham's 'Parker Brownies. This brownie is everything I like in a brownie. Fudgy but not gooey, simple to make, only dirties one bowl and delicious. Hubby just said it is his new favorite brownie! I make a lot of brownies so this is quite a compliment. Thanks Danielle, we have a new favorite brownie!

Parker Brownie, or Danielle's Brownie (I always name recipes after the person I got it from)
2 ounces unsweetened chocolate, I used a Guittard baking bar
1/4 cup butter
1 cup sugar
1 teaspoon vanilla
1 egg
1/4 teaspoon salt
1/2 cup flour
1/2 cup chopped pecans
Butter an 8 inch square baking pan. Gently melt chopped chocolate and butter in microwave. My new microwave has a setting for melting butter and chocolate. I love it! Stir in sugar and vanilla. Add egg, stir till shiny, add salt. Gently stir in flour and nuts. Batter will be stiff, spread in pan. I used an offset spatula for easy spreading. Bake in a 300 degree oven for 30 minutes. Brownies are thin, perfect for tucking in a lunch sack. Dress the brownies up with a scoop of vanilla ice cream and a little hot fudge. Be ready for a new favorite treat.

Pumpkin Cheescake and a Birthday Boy

Our 'newborn' turned 23 this week. Family tradition allows the birthday child to choose their favorite meal. Over the years meals have varied from pizza to hamburgers and many things in between. As children get older their tastes seem to get more expensive. No longer will a Happy Meal suffice!

That's Max and his cute girlfriend, Jess

Max chose grilled pork tenderloin, twice baked potatoes, yummy rolls and cheesecake.
Today we will focus on the cheesecake. Max didn't mention what kind of cheesecake he wanted (OK, I didn't ask). Being the middle of October I have pumpkin on my mind, pumpkin cheesecake to be exact.  A Google search lead me to a Pumpkin Cheesecake recipe by Paula Dean. This recipe had over 500 five star reviews. I read several of the reviews and made a few changes. It was a heavenly combination of a pumpkin pie and a cheesecake. Here is Paula Deen's Recipe with my modifications.

Pumpkin Cheescake

Crust:

• 1 3/4 cups graham cracker crumbs--I used 2 cups
• 3 tablespoons light brown sugar
• 1/2 teaspoon ground cinnamon
• 1 stick melted salted butter
• Filling:

• 3 (8-ounce) packages cream cheese, at room temperature
• 1 (15-ounce) can pureed pumpkin or 2 cups
• 3 eggs plus 1 egg yolk
• 1/4 cup sour cream
• 1 1/2 cups sugar-- I used 1 cup
• 1/2 teaspoon ground cinnamon
• 1/8 teaspoon fresh ground nutmeg
• 1/8 teaspoon ground cloves
• 2 tablespoon all-purpose flour
• 1 teaspoon vanilla extract
• Mix together cracker crumbs, brown sugar, cinnamon and melted butter. Press in bottom and up sides of a 9 inch springform fan. Put in freezer.
• Mix cream cheese in bowl of mixer till smooth. Add pumpkin, eggs and egg yolk, sour cream, sugar and seasonings. Mix untill combined. Pour mixture into chilled crust. I had about 1 1/2 cups too much filling. It would have filled my pan to the brim. There were complaints of the cheescake spilling over the pan. Since I didn't want a mess in my oven I reserved some of the filling and will make mini cheesecakes. Maybe a 10 inch pan would have worked (I didn't have one).
• I wrapped the bottom of my springform pan with 2 layers of foil and baked  the cheese cake in a water bath. Put wrapped pan in a larger pan--such as a roaster pan and add an inch or two of boiling water in the roaster pan. I went to a chessecake class taught by a chef at Thanksgiving Point. He praised this waterbath method as the best way to cook cheesecake. It does have a wonderful texture when cooked this way. Bake cheesecake at 350 for about an hour and 10 minutes. Remove cheesecake from oven and let cool at room temperature for 15 minutes. Cover and refrigerate at least 8 hours or overnight. 
• Cut cheesecake with a knife that has been dipped in hot water, clean after each cut. Serve with ice cream or whipped cream. Cheesecake improves with age. I had a slice for breakfast today (day 4) it was perfect, and then gone. I don't know how it would taste on day 5! It is certainly a dessert that can be made a day or two ahead. That's great news for a busy cook.
• This was a delicious dessert that was enjoyed by all. Yes, 5 stars!
• 
  

A New Look and Carrot Zucchini Cake

I'm excited to have a new blog look. Thanks to Rebeka from Monkeys Love Donuts I have a fun updated blog with my own button! Rebeka was so fun to work with, she is amazing.
Now for the recipe. We have had the most beautiful September, temperatures around the 80's. So that means our garden is still producing a bit. I had one last zucchini, I think I found the perfect recipe.

This has to be good for you, it is full of carrots, zucchini, dates, nuts and honey. Now that is one great list!
The recipe comes from Better Homes and Gardens. I substituted dates for the raisins. Delicious! I do love dates. The recipe calls for a Citrus Cream Cheese Frosting. It tasted great but was so soft that it didn't set up even after refrigeration. So you might want to find a cream cheese frosting you can trust! But do add the citrus, it adds a great flavor. This is one great cake full of yummy ingredients
Here is the recipe for Carrot and Zucchini Cake.

TWD Flip-Over Plum Cake

By now I shouldn't be surprised that Dorie has created another fun and delicious recipe. I didn't quite know what to expect I have never cooked with plums. I love Dories description, 'a texture that can't decide whether it wants to be a cake or a pudding'. The crispy cake bites were yummy and the pudding bites were a fun surprise. The plums added a bright flavor and color. I can't wait to make this for the 'Grandmas', I know they will love it!
The complete recipe will be on Project Domestication. Or it's on page 42 of Baking, From My Home To Yours. A cookbook that everyone should own.

Secret Recipe Club--5 Minute Fudge

Another great month as a member of the Secret Recipe Club! This month I had the pleasure of getting to know Melissa at Melissa's Cuisine. Melissa is a great cook, her blog is full of yummy foods. I had a hard time choosing between cinnamon rolls, cookie dough or several kinds of pizza. But a simple chocolate fudge recipe caught my eye. This recipe is a favorite of her husband, who makes it often. It is smooth and creamy and very easy to make. It is made with common pantry ingredients and I'm happy to say you do not need a candy thermometer. Thanks Melissa for a great recipe, I'll make it often. I also have several other recipes bookmarked.

5-Minute Fudge
2/3 cup Carnation Evaporated Milk (it's the tiny can)
1-2/3 cup sugar
1/4 cup butter
1/2 teaspoon salt
1 teaspoon vanilla
1-1/2 cups mini marshmallows (you can also quarter regular sized marshmallows)
1-1/2 cups semi-sweet chocolate chips

1. Mix milk, sugar, butter, and salt in a saucepan over medium heat.
2. Bring to a boil and cook for 5 minutes, stirring constantly.
3. Remove from heat and add vanilla, chocolate chips, and marshmallows.
4. Stir until marshmallows melt.
5. Immediately pour into a greased 8x8 pan.
6. Cool before cutting into squares.
I added some chopped walnuts