Cranberry-Orange Pound Cake

This is a Pillsbury recipe with a bit of a change. The original recipe called for a butter rum sauce, but the lady that gave me this recipe recommended a glaze. The result is a pretty amazing tasting cake. The cranberries just pop with flavor when you bite into it.

Cranberry-Orange Pound Cake

Cake:
2 3/4 cups sugar
1 1/2 cups butter, softened
1 teaspoon vanilla
1 teaspoon grated orange peel
6 eggs
3 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1 8oz container sour cream
1 1/2 cups chopped fresh or frozen (not thawed) cranberries

Glaze:
1 cup powdered sugar
1/4 teaspoon orange zest
1 Tablespoon orange juice

Heat oven to 350 degrees. Grease a 12 cup bundt pan. In a large bowl, beat sugar and butter until light and fluffy. And vanilla and orange zest. Blend wall. Beat in 1 egg at a time until well blended.
In a medium bowl, mix flour, baking powder and salt. Add to the butter mixture alternately with sour cream, beating after each addition. Gently stir in cranberries. This batter will be thick and heavy! Pour or spoon into the bundt pan and tap the pan a few time on the counter to settle the batter.
Bake 65-75 minutes or until a toothpick comes out clean. Cool 15 minutes and remove from the pan.

Immediately after you flip the cake out, mix together the ingredients for the glaze. It is supposed to be thick. If it seems too thick, just add a bit more orange juice.
Spoon the glaze over the top of the cake. The warmth from the cake will help the glaze to thin a bit and slide down around the cake.

This is a very flavorful cake that you won't regret making!

This is a Pillsbury recipe with a bit of a change. The original recipe called for a butter rum sauce, but the lady that gave me this recipe recommended a glaze. The result is a pretty amazing tasting cake. The cranberries just pop with flavor when you bite into it.

Cranberry-Orange Pound Cake

Cake:
2 3/4 cups sugar
1 1/2 cups butter, softened
1 teaspoon vanilla
1 teaspoon grated orange peel
6 eggs
3 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1 8oz container sour cream
1 1/2 cups chopped fresh or frozen (not thawed) cranberries

Glaze:
1 cup powdered sugar
1/4 teaspoon orange zest
1 Tablespoon orange juice

Heat oven to 350 degrees. Grease a 12 cup bundt pan. In a large bowl, beat sugar and butter until light and fluffy. And vanilla and orange zest. Blend wall. Beat in 1 egg at a time until well blended.
In a medium bowl, mix flour, baking powder and salt. Add to the butter mixture alternately with sour cream, beating after each addition. Gently stir in cranberries. This batter will be thick and heavy! Pour or spoon into the bundt pan and tap the pan a few time on the counter to settle the batter.
Bake 65-75 minutes or until a toothpick comes out clean. Cool 15 minutes and remove from the pan.

Immediately after you flip the cake out, mix together the ingredients for the glaze. It is supposed to be thick. If it seems too thick, just add a bit more orange juice.
Spoon the glaze over the top of the cake. The warmth from the cake will help the glaze to thin a bit and slide down around the cake.

This is a very flavorful cake that you won't regret making!

Soft Frosted Sugar Cookies

I love a good sugar cookie. Especially the soft variety. Browsing the internet I stumbled on this sugar cookie recipe: justbakedbyme.wordpress.com/2012/09/24/soft-frosted-sugar-cookies/  I knew immediately that I had to try it. If you plan on making this recipe, make sure you have a couple of hours.  It's not the fastest cookie to make, but it is a fantastic soft sugar cookie. Below is the very slightly adapted recipe:

Soft Frosted Sugar Cookie

For the Cookie:
4 1/2 cups all-purpose flour
4 1/2 tsp baking powder
3/4 tsp salt
3 sticks unsalted butter, at room temperature
1 1/2 cups sugar
3 large eggs
5 tsp vanilla extract

Sift together the dry ingredients: flour, baking powder and salt. 
Add the butter and sugar in the bowl of an electric mixer.
 Beat them together with the paddle on medium-high speed until soft and fluffy, 2-3 minutes
Add the eggs one at a time, mixing well after each addition. Scrape down the bowl as needed. 
Blend in the vanilla.
With the mixer on low, slowly pour in the dry ingredients.  Mix just until incorporated and evenly mixed.
Cover and chill the dough for 1 hour. 
Preheat the oven to 350F about 20 minutes before removing the dough from the fridge.
When you are ready to bake the cookies, scoop a scant 1/4 cup of dough and roll into a ball.
Flatten the ball slightly with the palm of your hand and place on a greased baking sheet.
Repeat with the remaining dough, spacing the cookies at least 2-3 inches apart to allow for some spreading.
I only put 6 cookies per sheet. You can probably put more, I just didn't want mine to stick together.
Bake at 350°F for about 10-12 minutes or just until set.  Do not overbake!  The edges should be no more than very lightly browned (if at all).  The cookies should stay very white in color on top, with some browning on the underside.
Let cool on the baking sheet for several minutes and then transfer to a wire rack to cool completely before frosting.

 (This is what they look like right out of the oven. White and a slightly brown bottom)

For the frosting:
2 1/2 sticks unsalted butter, softened
3 cups confectioners’ sugar, sifted  
1/8 tsp salt
1 tsp vanilla extract
Food coloring   optional
Sprinkles  optional

In a stand mixer, beat the butter on medium-high speed with the whisk attachment, until smooth, ~ about 20 seconds
Add confectioners’ sugar and salt.  Beat on medium-low speed until most of the sugar is moistened, ~ 45 seconds
Scrape down the bowl with a spatula. Beat on medium speed until mixture is fully combined, ~ 15 seconds
Scrape bowl again and add vanilla. Beat on medium speed until incorporated, ~10 seconds.  Add your food coloring. I use the paste because it gives them a rich, beautiful color. Increase the speed to medium-high and beat until light and fluffy, ~ 4 minutes, scraping down bowl once or twice as needed.
 Mix until it is well combined and one solid color
You can spread on the icing with a knife, but I prefer to put it in a piping bag and using a star tip to swirl it on. Add some sprinkles if desired and let them dry for a couple of hours. If you can wait that long!

Hope Santa enjoys these as much as my family does! 

I love a good sugar cookie. Especially the soft variety. Browsing the internet I stumbled on this sugar cookie recipe: justbakedbyme.wordpress.com/2012/09/24/soft-frosted-sugar-cookies/  I knew immediately that I had to try it. If you plan on making this recipe, make sure you have a couple of hours.  It's not the fastest cookie to make, but it is a fantastic soft sugar cookie. Below is the very slightly adapted recipe:

Soft Frosted Sugar Cookie

For the Cookie:
4 1/2 cups all-purpose flour
4 1/2 tsp baking powder
3/4 tsp salt
3 sticks unsalted butter, at room temperature
1 1/2 cups sugar
3 large eggs
5 tsp vanilla extract

Sift together the dry ingredients: flour, baking powder and salt. 
Add the butter and sugar in the bowl of an electric mixer.
 Beat them together with the paddle on medium-high speed until soft and fluffy, 2-3 minutes
Add the eggs one at a time, mixing well after each addition. Scrape down the bowl as needed. 
Blend in the vanilla.
With the mixer on low, slowly pour in the dry ingredients.  Mix just until incorporated and evenly mixed.
Cover and chill the dough for 1 hour. 
Preheat the oven to 350F about 20 minutes before removing the dough from the fridge.
When you are ready to bake the cookies, scoop a scant 1/4 cup of dough and roll into a ball.
Flatten the ball slightly with the palm of your hand and place on a greased baking sheet.
Repeat with the remaining dough, spacing the cookies at least 2-3 inches apart to allow for some spreading.
I only put 6 cookies per sheet. You can probably put more, I just didn't want mine to stick together.
Bake at 350°F for about 10-12 minutes or just until set.  Do not overbake!  The edges should be no more than very lightly browned (if at all).  The cookies should stay very white in color on top, with some browning on the underside.
Let cool on the baking sheet for several minutes and then transfer to a wire rack to cool completely before frosting.

 (This is what they look like right out of the oven. White and a slightly brown bottom)

For the frosting:
2 1/2 sticks unsalted butter, softened
3 cups confectioners’ sugar, sifted  
1/8 tsp salt
1 tsp vanilla extract
Food coloring   optional
Sprinkles  optional

In a stand mixer, beat the butter on medium-high speed with the whisk attachment, until smooth, ~ about 20 seconds
Add confectioners’ sugar and salt.  Beat on medium-low speed until most of the sugar is moistened, ~ 45 seconds
Scrape down the bowl with a spatula. Beat on medium speed until mixture is fully combined, ~ 15 seconds
Scrape bowl again and add vanilla. Beat on medium speed until incorporated, ~10 seconds.  Add your food coloring. I use the paste because it gives them a rich, beautiful color. Increase the speed to medium-high and beat until light and fluffy, ~ 4 minutes, scraping down bowl once or twice as needed.
 Mix until it is well combined and one solid color
You can spread on the icing with a knife, but I prefer to put it in a piping bag and using a star tip to swirl it on. Add some sprinkles if desired and let them dry for a couple of hours. If you can wait that long!

Hope Santa enjoys these as much as my family does! 

Chocolate Chip Cheeseball

I have a friend who swears that she is lost in the kitchen. But she sure makes a good Chocolate Chip Cheeseball. This is her go to party dish, and with good reason. I got this recipe from her several years ago and receive praises for it each time I make it.
It’s quick, simple and sure to be a crowd pleaser. This cheeseball can be used as an appetizer or a dessert….or both!

Chocolate Chip Cheeseball 

1- 8 oz pkg cream cheese
1 stick of butter, softened
¼ tsp vanilla
¾ cup powdered sugar
2 Tbs brown sugar
¾ cup mini semi-sweet chocolate ships
¾ cup finely chopped pecans

1. Beat the cream cheese, butter and vanilla until fluffy.
2. Gradually add sugars and beat until just combined.
3. Stir in chocolate chips.

  

 4. Cover and refrigerate for 2 hours. 

5. Place mixture in plastic wrap and shape into a ball & refrigerate for 1 hour.

 

6. Roll ball in pecans right before serving. Serve with graham crackers or vanilla wafers.

I have a friend who swears that she is lost in the kitchen. But she sure makes a good Chocolate Chip Cheeseball. This is her go to party dish, and with good reason. I got this recipe from her several years ago and receive praises for it each time I make it.
It’s quick, simple and sure to be a crowd pleaser. This cheeseball can be used as an appetizer or a dessert….or both!

Chocolate Chip Cheeseball 

1- 8 oz pkg cream cheese
1 stick of butter, softened
¼ tsp vanilla
¾ cup powdered sugar
2 Tbs brown sugar
¾ cup mini semi-sweet chocolate ships
¾ cup finely chopped pecans

1. Beat the cream cheese, butter and vanilla until fluffy.
2. Gradually add sugars and beat until just combined.
3. Stir in chocolate chips.

  

 4. Cover and refrigerate for 2 hours. 

5. Place mixture in plastic wrap and shape into a ball & refrigerate for 1 hour.

 

6. Roll ball in pecans right before serving. Serve with graham crackers or vanilla wafers.

It's not Christmas Until....

For me, It just can't be Christmas until I've dipped something in chocolate. When I was a little girl it was peanut butter balls. Now that I'm older, well... there's really no telling. Today I kept it pretty basic because my tiny sidekick was helping.

I did some chocolate covered ritz crackers that had been filled with peanut butter and some chocolate covered pretzels.

Of course, I couldn't do something just plain. I had to spritz it up a little bit.

For the reindeer and the snowman, begin by filing ritz crackers with peanut butter. Press the two crackers together and then take a butter knife and scrape of the peanut butter that oozed out.

For the Reindeer:
Dip the cracker sandwich in chocolate candy coating using a fork. Make sure the cracker is submerged in chocolate. Lift out and gently tap off the excess chocolate. Snap a pretzel in half and insert in the top for antlers. I used a toothpick and drizzled some white candy coating for the eyes. Using some sprinkles, I dotted the eyes. Of course the nose is a red M&M.

For the Snowman:
Dip the cracker sandwich in white candy coating using a fork. Make sure the cracker is submerged in chocolate. Lift out and gently tap off the excess chocolate. Place mini chocolate chips for the eyes and mouth. Use a chocolate covered sunflower seed or a mini candy coated kiss for the nose.

For my last little treat, and by far the easier of the three, I made chocolate covered pretzels. Drop your pretzels into candy coating and tap off the excess chocolate. You can use either white or chocolate, but I chose to use white for the Holidays. Place on wax paper. To make make them a little more festive sprinkle on some colored sprinkles. A bowl full of these at a party are sure to be a hit!

Or throw everything on a platter and enjoy!

For me, It just can't be Christmas until I've dipped something in chocolate. When I was a little girl it was peanut butter balls. Now that I'm older, well... there's really no telling. Today I kept it pretty basic because my tiny sidekick was helping.

I did some chocolate covered ritz crackers that had been filled with peanut butter and some chocolate covered pretzels.

Of course, I couldn't do something just plain. I had to spritz it up a little bit.

For the reindeer and the snowman, begin by filing ritz crackers with peanut butter. Press the two crackers together and then take a butter knife and scrape of the peanut butter that oozed out.

For the Reindeer:
Dip the cracker sandwich in chocolate candy coating using a fork. Make sure the cracker is submerged in chocolate. Lift out and gently tap off the excess chocolate. Snap a pretzel in half and insert in the top for antlers. I used a toothpick and drizzled some white candy coating for the eyes. Using some sprinkles, I dotted the eyes. Of course the nose is a red M&M.

For the Snowman:
Dip the cracker sandwich in white candy coating using a fork. Make sure the cracker is submerged in chocolate. Lift out and gently tap off the excess chocolate. Place mini chocolate chips for the eyes and mouth. Use a chocolate covered sunflower seed or a mini candy coated kiss for the nose.

For my last little treat, and by far the easier of the three, I made chocolate covered pretzels. Drop your pretzels into candy coating and tap off the excess chocolate. You can use either white or chocolate, but I chose to use white for the Holidays. Place on wax paper. To make make them a little more festive sprinkle on some colored sprinkles. A bowl full of these at a party are sure to be a hit!

Or throw everything on a platter and enjoy!

The Proof is in the Pudding!

This is by far my favorite cookie. Maybe it's because I've been making them with my mama since before I can remember. But I also like to make them because they are delicious. The secret to this soft chocolate chip cookie? Pudding. That's right. Pudding.

Chocolate Chip Cookies

2 ¼ cups plain flour
1 tsp baking soda
2 sticks butter
¼ cup white sugar
¾ cup brown sugar
1 tsp vanilla
1 3.4 oz pkg instant vanilla pudding
2 eggs
12 oz chocolate chips

Beat sugars and butter. Add eggs. Add sifted dry ingredients. Add vanilla. Stir in chips. Chill for about 10 minutes. Scoop dough into a rounded teaspoon and roll into a ball. Place on a greased cookie sheet about 2 inches apart. Bake at 350 for about 12 minutes.

If you want to bake this into a big cookie, pat the dough into a greased, round cake pan and bake for 30-35 minutes.

I prefer to use regular chocolate chips, but you can also use white chips, mini, etc.  I have even turned theses into a mint cookie by substituting Ande's Mint Chips and using peppermint flavoring instead of vanilla. I added a little green food coloring and they were perfect for St. Patrick's Day!
 

For Christmas I used white chocolate chips and then gently pressed in some red and green M&M'S before baking. It makes them look so festive!

This is by far my favorite cookie. Maybe it's because I've been making them with my mama since before I can remember. But I also like to make them because they are delicious. The secret to this soft chocolate chip cookie? Pudding. That's right. Pudding.

Chocolate Chip Cookies

2 ¼ cups plain flour
1 tsp baking soda
2 sticks butter
¼ cup white sugar
¾ cup brown sugar
1 tsp vanilla
1 3.4 oz pkg instant vanilla pudding
2 eggs
12 oz chocolate chips

Beat sugars and butter. Add eggs. Add sifted dry ingredients. Add vanilla. Stir in chips. Chill for about 10 minutes. Scoop dough into a rounded teaspoon and roll into a ball. Place on a greased cookie sheet about 2 inches apart. Bake at 350 for about 12 minutes.

If you want to bake this into a big cookie, pat the dough into a greased, round cake pan and bake for 30-35 minutes.

I prefer to use regular chocolate chips, but you can also use white chips, mini, etc.  I have even turned theses into a mint cookie by substituting Ande's Mint Chips and using peppermint flavoring instead of vanilla. I added a little green food coloring and they were perfect for St. Patrick's Day!
 

For Christmas I used white chocolate chips and then gently pressed in some red and green M&M'S before baking. It makes them look so festive!

Holiday Nutter Butter

My husband loves Nutter Butters and when I saw these cute little guys, I knew I had to make them! I also love that my daughter could help with these. It's never to early to get kids in the kitchen!

For Santa dip the bottom half in white candy coating. While holding the center, dip the top in the candy coating and then roll it in red sugar.
After the coating has dried, you can ether use a mini marshmallow or a white chocolate chip for the puff on Santa's hat. Attach with the melted candy coating. The eyes are made of mini chocolate chips and the nose is a red chocolate covered sunflower seed. You can also use a red sprinkle or a mini M&M. These are also attached with the candy coating.

 

Rudolph was a little more tricky. He was dipped in chocolate candy coating. For the eyes I drizzled a little vanilla candy coating and then inserted a mini chocolate chip for the pupils. You could also use a white M&M and dot the pupils with chocolate candy coating. The antlers are thin pretzels snapped in half and inserted on the top of Rudolph's head.The nose is a red M&M.

 

Frosty was dipped in white candy coating. His eyes are mini chocolate chips. His nose is an orange chocolate covered sunflower seed and his buttons are M&M's. These could really be made from any small candy. After he dried, I re-melted some chocolate coating. I dipped a toothpick in the chocolate coating and very carefully placed the dots for his mouth.

These were such fun to make! Be careful though. Chocolate can burn. If you want to let a child help, I would suggest that the adult do the dipping and when the chocolate cools some the kids can decorate. Mackenzie had such a good time giving each of these creations personality! Enjoy!

My husband loves Nutter Butters and when I saw these cute little guys, I knew I had to make them! I also love that my daughter could help with these. It's never to early to get kids in the kitchen!

For Santa dip the bottom half in white candy coating. While holding the center, dip the top in the candy coating and then roll it in red sugar.
After the coating has dried, you can ether use a mini marshmallow or a white chocolate chip for the puff on Santa's hat. Attach with the melted candy coating. The eyes are made of mini chocolate chips and the nose is a red chocolate covered sunflower seed. You can also use a red sprinkle or a mini M&M. These are also attached with the candy coating.

 

Rudolph was a little more tricky. He was dipped in chocolate candy coating. For the eyes I drizzled a little vanilla candy coating and then inserted a mini chocolate chip for the pupils. You could also use a white M&M and dot the pupils with chocolate candy coating. The antlers are thin pretzels snapped in half and inserted on the top of Rudolph's head.The nose is a red M&M.

 

Frosty was dipped in white candy coating. His eyes are mini chocolate chips. His nose is an orange chocolate covered sunflower seed and his buttons are M&M's. These could really be made from any small candy. After he dried, I re-melted some chocolate coating. I dipped a toothpick in the chocolate coating and very carefully placed the dots for his mouth.

These were such fun to make! Be careful though. Chocolate can burn. If you want to let a child help, I would suggest that the adult do the dipping and when the chocolate cools some the kids can decorate. Mackenzie had such a good time giving each of these creations personality! Enjoy!

In a fix? Make this Party Mix!

I got this recipe from my mother-in-law last Christmas and since then have made it numerous times. I want to share this because everyone needs a quick fix during the Holidays. This simple, yummy party mix would make great gifts for teachers, neighbors & co-workers. It's also great for parties! It's easy and adaptable. You can make it seasonal by using different colored M&M's. I really like making this at Easter with the pastel M&M's.

White Chocolate Party Mix

1 16 oz bag sourdough pretzel nibblers
1 16 oz can salted cashew halves and pieces
1 14 oz bag M&M’S
1 11oz bag Kraft caramel bits
1 16 oz pkg. vanilla candy coasting- melted

Line 2 baking sheets with waxed paper.
In a large bowl combine pretzels, cashews, M&M’s and caramel bits.
Pour melted candy coating over mixture tossing gently to coat.
Pour mixture onto baking sheets, separating large pieces.
Let cool completely and store in an airtight container for up to 2 weeks.

I got this recipe from my mother-in-law last Christmas and since then have made it numerous times. I want to share this because everyone needs a quick fix during the Holidays. This simple, yummy party mix would make great gifts for teachers, neighbors & co-workers. It's also great for parties! It's easy and adaptable. You can make it seasonal by using different colored M&M's. I really like making this at Easter with the pastel M&M's.

White Chocolate Party Mix

1 16 oz bag sourdough pretzel nibblers
1 16 oz can salted cashew halves and pieces
1 14 oz bag M&M’S
1 11oz bag Kraft caramel bits
1 16 oz pkg. vanilla candy coasting- melted

Line 2 baking sheets with waxed paper.
In a large bowl combine pretzels, cashews, M&M’s and caramel bits.
Pour melted candy coating over mixture tossing gently to coat.
Pour mixture onto baking sheets, separating large pieces.
Let cool completely and store in an airtight container for up to 2 weeks.

Turtle Cheesecake

I have put off making this cheesecake for two years. A family member requested it and I was honestly just afraid to make it. If it failed, it would be a very expensive fail. After a lot of looking and compairing I found this recipe at http://easybaked.net/2011/04/21/turtle-cheesecake/ . So many people raved about it that I had to try it. I tweaked just a few things, because I don't think I have ever bought margarine. I used regular, salted butter and added a few more caramels. Below is the slightly adapted recipe.

Turtle Cheesecake

Crust:

9 oz. chocolate wafer cookies 
1/4 c. butter (melted)

Cheesecake:
2 (8oz.) packages of Cream Cheese (softened)
1/2c. sugar
3 large eggs
2 c. white chocolate chips (melted)
1 c. heavy whipping cream
2 Tbs. butter (melted)
 3 tsp. vanilla

Caramel Topping:
36 Kraft caramels (unwrapped)
1/2c. butter (softened)
1 can (14oz.) sweetened condensed milk

Chocolate Topping:
1/4c. heavy whipping cream
1/2c. semi-sweet chocolate chips
About 25 pecan halves
 

Crush cookies into fine crumbs and add melted margarine.  Combine well and press into the bottom of a 9-Inch Spring form Pan. I use a food processor to get a fine blend. If the crumbs are too chunky, it's hard to pat in the pan. If you don't have a food processor, just use a sturdy zip-lock bag and a rolling pin. Just get ready to use those muscles! Do not use a cheap bag! It will bust and there will be little crumbs everywhere.

 Beat softened cream cheese with sugar until smooth.

Add eggs one at a time, beating in between each one.

Add remaining cheesecake ingredients, beating until smooth.

Pour into crust and allow to sit at room temp for 30 minutes.
 
Preheat oven to 325 degrees

Place on a cookie sheet and bake for 60 minutes

Turn off oven, open oven door a little and allow to sit for another 30 minutes. If it has a crack, that's ok. It will soon be covered with one of the most delicious caramel sauces I have ever tasted.

Remove from oven and run knife around edge of pan.  Remove edge of pan.

Allow to come to room temperature (make toppings during this time)

To make the caramel sauce, put the caramels, condensed milk and margarine into a saucepan and melt over medium heat, stirring constantly until smooth (6-8 minutes)

To make the chocolate sauce:  Put whipping cream into saucepan and heat just until bubbling at edges.  Turn heat off, add chocolate chips, cover and allow to sit for 5 minutes.

After 5 minutes, stir until smooth.

Pour caramel over top of cheesecake, smoothing to edges. Reserve some of the caramel and set aside. 

Refrigerate about 10 minutes.

Pour chocolate over caramel and smooth into a center circle. 

Place pecan halves on top and drizzle with any extra caramel you have. I put mine in a squirt bottle to drizzle. I used to dip my fork and fling it. I'd have caramel all over me, the walls. You get the picture. This makes it so much easier and you get more even lines.

Refrigerate the cheesecake overnight before serving for best consistency. If it gets soft, it is difficult to slice. Remove bottom part of pan when cake is chilled if you'd like. I just serve mine on the pan because I'm not risking tearing up this little beauty.

 Make this cheesecake! I promise you won't regret it. I think the key here is patience. Making a cheesecake is time consuming, but oh so worth it.

I have put off making this cheesecake for two years. A family member requested it and I was honestly just afraid to make it. If it failed, it would be a very expensive fail. After a lot of looking and compairing I found this recipe at http://easybaked.net/2011/04/21/turtle-cheesecake/ . So many people raved about it that I had to try it. I tweaked just a few things, because I don't think I have ever bought margarine. I used regular, salted butter and added a few more caramels. Below is the slightly adapted recipe.

Turtle Cheesecake

Crust:

9 oz. chocolate wafer cookies 
1/4 c. butter (melted)

Cheesecake:
2 (8oz.) packages of Cream Cheese (softened)
1/2c. sugar
3 large eggs
2 c. white chocolate chips (melted)
1 c. heavy whipping cream
2 Tbs. butter (melted)
 3 tsp. vanilla

Caramel Topping:
36 Kraft caramels (unwrapped)
1/2c. butter (softened)
1 can (14oz.) sweetened condensed milk

Chocolate Topping:
1/4c. heavy whipping cream
1/2c. semi-sweet chocolate chips
About 25 pecan halves
 

Crush cookies into fine crumbs and add melted margarine.  Combine well and press into the bottom of a 9-Inch Spring form Pan. I use a food processor to get a fine blend. If the crumbs are too chunky, it's hard to pat in the pan. If you don't have a food processor, just use a sturdy zip-lock bag and a rolling pin. Just get ready to use those muscles! Do not use a cheap bag! It will bust and there will be little crumbs everywhere.

 Beat softened cream cheese with sugar until smooth.

Add eggs one at a time, beating in between each one.

Add remaining cheesecake ingredients, beating until smooth.

Pour into crust and allow to sit at room temp for 30 minutes.
 
Preheat oven to 325 degrees

Place on a cookie sheet and bake for 60 minutes

Turn off oven, open oven door a little and allow to sit for another 30 minutes. If it has a crack, that's ok. It will soon be covered with one of the most delicious caramel sauces I have ever tasted.

Remove from oven and run knife around edge of pan.  Remove edge of pan.

Allow to come to room temperature (make toppings during this time)

To make the caramel sauce, put the caramels, condensed milk and margarine into a saucepan and melt over medium heat, stirring constantly until smooth (6-8 minutes)

To make the chocolate sauce:  Put whipping cream into saucepan and heat just until bubbling at edges.  Turn heat off, add chocolate chips, cover and allow to sit for 5 minutes.

After 5 minutes, stir until smooth.

Pour caramel over top of cheesecake, smoothing to edges. Reserve some of the caramel and set aside. 

Refrigerate about 10 minutes.

Pour chocolate over caramel and smooth into a center circle. 

Place pecan halves on top and drizzle with any extra caramel you have. I put mine in a squirt bottle to drizzle. I used to dip my fork and fling it. I'd have caramel all over me, the walls. You get the picture. This makes it so much easier and you get more even lines.

Refrigerate the cheesecake overnight before serving for best consistency. If it gets soft, it is difficult to slice. Remove bottom part of pan when cake is chilled if you'd like. I just serve mine on the pan because I'm not risking tearing up this little beauty.

 Make this cheesecake! I promise you won't regret it. I think the key here is patience. Making a cheesecake is time consuming, but oh so worth it.

Every Kiss begins with....

Chocolate! I was perusing the isles of my local drug store when I spotted these little jewels. Peppermint and chocolate. Mmmmmm.... Anyways, I knew right away that these must come home with me. Now, what to bake with them? Well, the answer was right there on the package:

KISSES Candy Cane Blossoms  

 

48  HERSHEY'S KISSES Brand Candy Cane Mint Candies 

1 cup granulated sugar  

1  egg  

1-1/2 teaspoons vanilla extract  

2 cups all-purpose flour  

1/4 teaspoon baking soda  

1/4 teaspoon salt  

2 tablespoons milk  

Red or green sugar crystals

Heat oven to 350°F. Remove wrappers from candies and set aside.

Beat butter, granulated sugar, egg and vanilla in large bowl until well blended. 

Stir together flour, baking soda and salt; add alternately with milk to butter mixture, beating until well blended.

Shape dough into 1-inch balls. Roll very well in red or green sugar. Actually, you can roll them in any color. I did a few blue and yellow and they were also very eye catching. I think the green was my favorite. It really makes that kiss pop!

 

This is what the green will look like after baking

Place on ungreased cookie sheet.

Bake 8 to 10 minutes or until edges are lightly browned and cookie is set. Remove from oven; cool 2 to 3 minutes. Press a candy piece into center of each cookie. Press gently! I pushed too hard on a couple and the kiss looked like a melty snowman.


Let the cookies sit for a little bit. If you shake them too hard, the kisses will fall over. They are very soft during this stage of the process.
 
Remove from cookie sheet to wire rack. Cool completely.

This recipe makes about 3 dozen cookies

 The cookie is soft and buttery. The mint taste is just enough without being overpowering. These little cookies will brighten up any Christmas dessert table!

Chocolate! I was perusing the isles of my local drug store when I spotted these little jewels. Peppermint and chocolate. Mmmmmm.... Anyways, I knew right away that these must come home with me. Now, what to bake with them? Well, the answer was right there on the package:

KISSES Candy Cane Blossoms  

 

48  HERSHEY'S KISSES Brand Candy Cane Mint Candies 

1 cup granulated sugar  

1  egg  

1-1/2 teaspoons vanilla extract  

2 cups all-purpose flour  

1/4 teaspoon baking soda  

1/4 teaspoon salt  

2 tablespoons milk  

Red or green sugar crystals

Heat oven to 350°F. Remove wrappers from candies and set aside.

Beat butter, granulated sugar, egg and vanilla in large bowl until well blended. 

Stir together flour, baking soda and salt; add alternately with milk to butter mixture, beating until well blended.

Shape dough into 1-inch balls. Roll very well in red or green sugar. Actually, you can roll them in any color. I did a few blue and yellow and they were also very eye catching. I think the green was my favorite. It really makes that kiss pop!

 

This is what the green will look like after baking

Place on ungreased cookie sheet.

Bake 8 to 10 minutes or until edges are lightly browned and cookie is set. Remove from oven; cool 2 to 3 minutes. Press a candy piece into center of each cookie. Press gently! I pushed too hard on a couple and the kiss looked like a melty snowman.


Let the cookies sit for a little bit. If you shake them too hard, the kisses will fall over. They are very soft during this stage of the process.
 
Remove from cookie sheet to wire rack. Cool completely.

This recipe makes about 3 dozen cookies

 The cookie is soft and buttery. The mint taste is just enough without being overpowering. These little cookies will brighten up any Christmas dessert table!

Tis' the Season for Baking!

Christmas has got to be one of the most exciting times for a baker. I am constantly combing through cookbooks, magazines and the web for ideas. I have a whole notebook of " things to try". Finally the time has come where it is seasonally appropriate to make these little Rudolph's. My daughter and I made these cute little cookies that I first saw in the Ladies Home Journal. They were really easy and such fun!

Peanut Butter Rudolph Reindeer

1/2 cup unsalted butter (softened) 
3/4 cup peanut butter
1/3 cup granulated sugar 
1/3 cup light brown sugar (packed) 
1 egg 
1 tsp pure vanilla extract 
1-1/2 cups all-purpose flour 
1 tsp baking soda 
1/2 tsp salt 
48peanut M&M'S
96 miniature semisweet chocolate chips 
96 pieces pretzels (thin, broken)

Heat oven to 375F and place rack in center. Grease two baking sheets. In a large mixer bowl beat together butter, peanut butter and sugars on medium speed until light, about 2 minutes. Add egg and extract; beat until combined. Stir in flour, baking soda and salt until a dough forms. Roll into 1-inch balls and place 1 inch apart on prepared sheets.

I bake about 10 at the time because you are going to have to work quickly. You don't want too many cooling at one time because they will crack when you put the antlers in if they are too cool. Bake until just set and bottoms are golden, 8 to 10 minutes. 

For each cookie, immediately place 1 M&M in center for nose, 2 chocolate chips for eyes and 2 pretzel pieces on top for antlers. Transfer cookies on sheets to a wire rack and let cool completely. This includes letting the eyes dry. If you try to cover them too soon, the eyes will smear.

These cookies can be made ahead and stored in an airtight container at room temperature, in single layers separated by waxed paper, up to 2 days. However, when I did this the pretzels lost some of their "snap". Just one of those things to be aware of.

 I mean, aren't these just precious!

Christmas has got to be one of the most exciting times for a baker. I am constantly combing through cookbooks, magazines and the web for ideas. I have a whole notebook of " things to try". Finally the time has come where it is seasonally appropriate to make these little Rudolph's. My daughter and I made these cute little cookies that I first saw in the Ladies Home Journal. They were really easy and such fun!

Peanut Butter Rudolph Reindeer

1/2 cup unsalted butter (softened) 
3/4 cup peanut butter
1/3 cup granulated sugar 
1/3 cup light brown sugar (packed) 
1 egg 
1 tsp pure vanilla extract 
1-1/2 cups all-purpose flour 
1 tsp baking soda 
1/2 tsp salt 
48peanut M&M'S
96 miniature semisweet chocolate chips 
96 pieces pretzels (thin, broken)

Heat oven to 375F and place rack in center. Grease two baking sheets. In a large mixer bowl beat together butter, peanut butter and sugars on medium speed until light, about 2 minutes. Add egg and extract; beat until combined. Stir in flour, baking soda and salt until a dough forms. Roll into 1-inch balls and place 1 inch apart on prepared sheets.

I bake about 10 at the time because you are going to have to work quickly. You don't want too many cooling at one time because they will crack when you put the antlers in if they are too cool. Bake until just set and bottoms are golden, 8 to 10 minutes. 

For each cookie, immediately place 1 M&M in center for nose, 2 chocolate chips for eyes and 2 pretzel pieces on top for antlers. Transfer cookies on sheets to a wire rack and let cool completely. This includes letting the eyes dry. If you try to cover them too soon, the eyes will smear.

These cookies can be made ahead and stored in an airtight container at room temperature, in single layers separated by waxed paper, up to 2 days. However, when I did this the pretzels lost some of their "snap". Just one of those things to be aware of.

 I mean, aren't these just precious!

Hi! My name is Beverly and I'm addicted to baking. I am married to my college sweetheart, Lee and we have a beautiful daughter named Mackenzie. We live in a small town in North Carolina & I love small town life!

 I work full-time at the local Courthouse and oddly enough, my 8-5 desk job is what sparked this blog. When I started going to Court, I would bring a little treat to bring some happiness to the day.  After a lot of encouragement from friends and co-workers, I have decided to share all of the fun desserts I make. They may not be fancy, but they are fun and tasty!

In this blog I don't want to just to share a recipe or an idea with you. I want to explain how you do it. There have been times that I will read a recipe and there is a lot of guess work.  Hopefully I can share some shortcuts and tips. I hope you enjoy! 

Hi! My name is Beverly and I'm addicted to baking. I am married to my college sweetheart, Lee and we have a beautiful daughter named Mackenzie. We live in a small town in North Carolina & I love small town life!

 I work full-time at the local Courthouse and oddly enough, my 8-5 desk job is what sparked this blog. When I started going to Court, I would bring a little treat to bring some happiness to the day.  After a lot of encouragement from friends and co-workers, I have decided to share all of the fun desserts I make. They may not be fancy, but they are fun and tasty!

In this blog I don't want to just to share a recipe or an idea with you. I want to explain how you do it. There have been times that I will read a recipe and there is a lot of guess work.  Hopefully I can share some shortcuts and tips. I hope you enjoy!