Mrs. Vance's Abe Lincoln Pie

 

My family has a house on a lake in a very small town in Arkansas.  My great grandparents built the place in the late-1940's, and my dad has gone up there every summer of his life.  When my dad was a boy (1950's-ish) there was a one-room restaurant in the town called Vance's Villa.  Mrs. Vance, the proprietor, used her living room as the restaurant and cooked for patrons out of her kitchen.  This was her signature dessert - Abe Lincoln Pie.  Vance's Villa burned down in the late-1950's or early-1960's, but not before my grandmother coaxed the recipe for Abe Lincoln Pie out of Mrs. Vance.  My family has been making it ever since and it's my dad's favorite pie in the whole wide world.

 

MRS. VANCE'S ABE LINCOLN PIE

 

Recipe Notes

Recipe makes 2 pies.  I recommend using a pre-made graham cracker crust (can be purchased in just about any grocery store).  My grandmother noted in her recipe that it is better to freeze the crusts before adding the custard filling.

 

Ingredients

• 1 c. sugar
• 1 c. milk
• 3 eggs, separated
• 1 pinch salt
• 1 package plain gelatin (such as Knorr)
• 1/4 c. cold water
• 1 tsp. vanilla
• 1 pint whipping cream, whipped until soft peaks form
• Graham cracker crusts - 2
• Unsweetened chocolate (for grating over the top)

Instructions

1.  Beat sugar, milk, egg yolks, and salt lightly in a heavy-bottomed saucepan over low heat.  Allow the mixture to thicken and then set aside.

2.  Dissolve gelatin packet into cold water in a small bowl.  When fully-dissolved, add to hot custard.

3.  Add 1 tsp. vanilla.

4.  Allow custard to cool completely.

5.  When cool, fold in three egg whites, beaten stiff.  Also fold in whipped cream.

6.  Pour into two cold crumb crusts.  Grate unsweetened chocolate over the top.

7.  Refrigerate until serving.

 



M&M Cookie Bars

I made some of these to take to a Christmas gift exchange using holiday M&M's.  Boy, are these good!  Recipe credit to fearlesshomemaker.com for the recipe.

M&M COOKIE BARS

Recipe Notes

You can use any M&M's of your choice, but these are great for a holiday theme (Christmas, Easter, Halloween, etc.) when M&M's makes the color-themed M&M's.

Ingredients

• 2-1/8 c. all-purpose flour
• 1/2 tsp. salt
• 1/2 tsp. baking soda
• 12 tbsp (1-1/2 sticks) butter, softened
• 1 c. brown sugar (lightly packed)
• 1/2 c. sugar
• 1 egg + 1 egg yolk
• 2 tsp. vanilla extract
• 12 oz. bag M&M's candies, divided

Instructions

1.  Preheat oven to 325 degrees.

2.  In a stand mixer, cream butter and sugars until light and fluffy.  Add the egg and egg yolk, continue mixing.

3.  Add the vanilla, salt, and baking soda.  Continue mixing.

4.  Add the flour and continue mixing.

5.  Add 1 c. of the M&M's.  Mix until just combined.

6.  Turn dough out into a greased 9x13 glass baking dish.  Press remaining M&M's into the dough.

7.  Bake for 25-30 minutes or until the tops of the bars are light golden brown.  Cool completely before cutting and serving.

Apple Butter Pie

I found this pie recipe in Southern Living, and it was actually so much quicker to put together than most pies.  The crust didn't even have to cool all the way before I could add the filling and finish baking our dessert treat.  This pie is a cross between an apple pie and a pumpkin pie - kind of a spiced custard pie that is great for fall.

APPLE BUTTER PIE

Recipe Notes

You can garnish this pie with whipped cream and/or crushed gingersnaps.  Southern Living tested this pie with Smucker's Spiced Apple Butter.  I used the plain old Kroger brand (and saved a couple of bucks) and it turned out great.

Ingredients

• 8 oz. gingersnaps (about 1/2 box), crushed
• 3 tbsp. butter, melted
• 14-oz. can sweetened condensed milk (I used fat free)
• 1 c. spiced apple butter
• 3 large egg yolks
• 1-1/2 tsp. apple cider vinegar

Instructions

1.  Preheat oven to 350 degrees.

2.  Mix crushed gingersnaps (I used my Cuisinart to crush them) and melted butter until well-blended.

3.  Spray a 9-inch pie plate with cooking spray.  Press gingersnap crust mixture into the bottom and up the sides of the pie plate.

4.  Bake crust at 350 degrees for 15 minutes.  Cool for 5 minutes.

5.  While crust bakes, whisk together sweetened condensed milk, apple butter, egg yolks, and cider vinegar.

6.  Pour custard mixture into prepared pie crust.

7.  Bake for 15 minutes more at 350 degrees.

8.  Chill for 2-24 hours and serve.

Gingerbread Souffle

Southern Living at its creative finest!  My husband (who generally says he "hates dessert") loved this recipe and had seconds.  Just beware of the baking time if you are trying to coordinate your dinner courses.  If you make this dessert in ramekins, the cooking time is about 25 minutes.  If you make this dessert in a souffle dish (as I did above), baking time is more like 50 minutes.

GINGERBREAD SOUFFLE

Recipe Notes

Southern Living recommended serving this dessert with whipped cream and crushed gingersnaps.  I bought the gingersnaps but had no time to crush them, and I served mine with Blue Bell homemade vanilla ice cream instead of whipped cream.  I think that Blue Bell is a great accompaniment to this dessert.

The recipe notes that you can make this dessert in individual ramekins (which requires 10 and I only have 4).  Alternatively, you can use a 2-1/2 qt. souffle dish, which is what I used.  As noted above, the cooking time doubles if you use a souffle dish over individual ramekins.

Ingredients

• 1 c. milk (I used 2%)
• 1/2 c. sugar
• 1/4 c. all-purpose flour
• 1/4 tsp. salt
• 1/3 c. molasses
• 2 tbsp. butter, softened
• 2 tsp. pumpkin pie spice
• 1 tsp. ground ginger
• 2 tsp. vanilla extract
• 6 eggs, separated
• 1/8 tsp. cream of tartar

Instructions

1.  Preheat oven to 350 degrees.

2.  Prepare either 10 individual ramekins or one large souffle dish: butter dish(es) and sprinkle with sugar to coat.  Shake out excess sugar.

3.  Combine first four ingredients (milk, sugar, flour, and salt) in a medium saucepan with a whisk until smooth.  Bring to a boil over medium heat, whisking constantly.

4.  Whisk in molasses, butter, pumpkin pie spice, ginger, and vanilla.  

5.  Allow pan to cool slightly (10-15 minutes).  Whisk in egg yolks.  (Note: the recipe calls for a cooled mixture so that the egg yolks won't curdle/scramble from the heat when added.)

6.  Beat egg whites and cream of tartar at high speed until stiff peaks form.  I used a hand mixer but you can also use a stand mixer.

7.  Whisk 1/3 of egg white mixture into milk mixture until well-blended.  Fold in remaining egg whites using a spatula until fully-incorporated.

8.  Spoon batter into prepared dish(es), leaving approx. 1/2-1 inch of space at the top.

9.  Bake at 350 degrees for 25 minutes (if individual ramekins) or until puffy and set.  For the souffle dish, bake for 50-55 minutes until same result is achieved.

10.  Serve immediately with whipped cream or ice cream and crushed gingersnaps.

Fall Snack Mix

I made this for a playdate and I thought it was a great combination of sweet, salty, and crunchy.  My kids basically enjoyed picking the marshmallows and M&M's out of it!

FALL SNACK MIX

Recipe Notes

The original recipe doesn't specify which type of Chex cereal.  I used corn Chex here and it worked out well.

Ingredients

• 6 c. Chex cereal
• 1 c. pretzel rods
• 6 tbsp. butter, melted
• 1/4 c. brown sugar
• 1 c. marshmallows
• 1 c. M&M's
• 1 c. candy corn

Instructions

1.  Stir butter and brown sugar until well-combined.

2.  Place Chex cereal and pretzels in a large bowl.  Pour butter and brown sugar mixture over cereal and pretzels.  Toss gently until cereal and pretzels are coated.

3.  Bake on a foil-lined jelly roll pan for 20 minutes at 275 degrees.  Remove from oven and allow to cool completely.

4.  Combine cereal, pretzels, marshmallows, M&M's, and candy corn in a large bowl.  Serve and enjoy!  Stores well in a glass jar with a tight seal.

Neiman-Marcus Bars (aka Texas Gold Bars)

Who can argue with five ingredients?  These have had many names over the years....Neiman-Marcus bars, Texas gold bars, chess squares, gooey butter cake.  This list goes on and on.  This is a classic recipe that is great for bake sales, teacher appreciation luncheons, or party buffets.

NEIMAN-MARCUS BARS

Recipe Notes

I often try to go lower fat in my recipes, but baking is one place that I typically do not skimp because it ruins the consistency and/or the taste of the goodies.  This is another case where I would say use full fat everything and just enjoy the ride.

Ingredients

• 1 box yellow cake mix (I used Pillsbury Butter Yellow)
• 3 eggs
• 8 oz. cream cheese, softened
• 1/2 cup (1 stick) butter, melted
• 1 lb. box of powdered sugar

Instructions

1.  Preheat oven to 300 degrees.

2.  Spray a 9x13 inch glass dish with cooking spray.

3.  Mix cake mix, melted butter, and one egg until if forms a soft dough.

4.  Press dough into the bottom of greased dish.  

5.  Mix powdered sugar, cream cheese, and two eggs until smooth.  Pour on top of cake mix layer.

6.  Bake for 40-50 minutes or until top is golden brown.  Allow pan to cool completely, slice, and enjoy!

Soft Sugar Cookies with Sprinkles

I found these cookies on Pinterest and thought they looked interesting.  I made some for my three-year-olds this past weekend, thinking they would love the sprinkles.  Unfortunately, they wouldn't go near them (I have no idea why?!).  Instead I ate several of them and brought the rest up to the office today.  I thought they were fabulous. 

SOFT SUGAR COOKIES WITH SPRINKLES

Recipe Notes

These cookies will not look brown when it's time for them to come out of the oven.  They will be cooked through and will stay soft even after cooling!  Adapted from The Novice Chef blog.

Ingredients

• 1-1/2 c. all-purpose flour
• 1 tsp. cream of tartar
• 1 tsp. baking powder
• 1/2 tsp. baking soda
• 1/4 tsp. salt
• 1/2 cup (1 stick) unsalted butter, room temperature
• 3/4 c. granulated sugar
• 1 large egg
• 2 tsp. vanilla extract
• 1/2 c. sprinkles

Instructions

1.  Preheat oven to 350 degrees.  Line two baking sheets with parchment paper or foil and set aside.

2.  In a medium bowl, whisk together flour, cream of tartar, baking powder, baking soda, and salt.  Set aside.

3.  In a stand mixer or with a hand mixer, beat butter and sugar until light and fluffy.  Add egg and vanilla extract.  Add flour mixture and mix until completely combined. 

4.  Stir in sprinkles.  I would recommend doing this step by hand.

5.  Roll 1 tbsp. of dough into a ball for each cookie and place on prepared baking sheet.  Leave ~1 inch between cookies to allow for minor spreading.

6.  Bake for 8-10 minutes or until center is set.  As mentioned above, the cookies will not look brown when they are done.

7.  Remove from oven and let cookies rest of baking sheet for five minutes.  Transfer to wire rack and cool completely.

8.  Serve or store in an airtight container for up to five days.

Miz B's Chocolate Sheet Cake

This awesome variety of Texas sheet cake brings up tons of memories for me from growing up.  My mom always made this on family vacations, and the entire 9x13 pan never lasted more than two or three days at the most.  It's always best a la mode, too - I recommend Blue Bell homemade vanilla as an accompaniment.

 

Is this delicious, comforting, and a crowd-pleaser?  Absolutely.  Good for you?  Absolutely not!

 

 

MIZ B'S CHOCOLATE SHEET CAKE

 

Recipe Notes

You can make the icing while the cake cooks and spread it over the top after the cake has cooled slightly.  This can essentially be made in one pan if you wipe out the pan you used to make the cake batter and use it again for the icing while the cake cooks.

 

Ingredients

• 1/2 cup vegetable oil
• 8 tbsp. and 1 tsp. cocoa, divided
• 2 sticks butter or margarine, divided
• 1 c. water
• 2 c. sugar
• 2 c. flour
• 1/2 cup buttermilk
• 2 beaten eggs
• 1 tsp. cinnamon
• 2 tsp. vanilla, divided
• 1 box powdered sugar (16 oz.)

Instructions

1.  Combine 1/2 c. vegetable oil, 4 tbsp. cocoa, 1 stick margarine, and 1 c. water in a medium saucepan over medium heat.

2.  Whisk until combined and then bring to a boil.  Set aside to cool.

3.  To chocolate mixture, add 2 cups of sugar, 2 cups of flour, 1/2 cup buttermilk, 2 beaten eggs, 1 tsp. cocoa, 1 tsp. cinnamon, and 1 tsp. vanilla.  Mix well.

4.  Pour cake batter into a 9x12 greased glass baking dish.  Bake at 400 degrees for 20 minutes.

5.  While cake cooks, bring 1 stick of margarine, 4 tbsp. cocoa, and 6 tbsp. milk to a boil over medium heat.  I added a small amount of extra milk to make sure that it didn't get too thick and burn.

6.  Remove from heat and add powdered sugar and 1 tsp. vanilla.  Whisk until completely combined and smooth.

7.  Spread icing over warm cake and serve with ice cream.

 

 

Individual Lemon Pudding Cakes

These were quick to assemble and not too bad for you....227 calories and 6 Weight Watchers Points Plus if you follow that program.  Once baked, the dish has a lemon pudding layer on the bottom and a lemon cake layer on the top.  It's nice and tart/sweet for those who like that type of flavor combination.  This recipe was taken from Real Simple.

INDIVIDUAL LEMON PUDDING CAKES

Recipe Notes

For my water bath, I used a 9x13 glass casserole dish and tap water from the sink....it doesn't have to be anything fancy.  For the lemon zest, if you don't have a Microplane grater, I would recommend investing the $15 or so to buy one.  It makes great zest.

Nutritional Information (per serving - serves 6)

227 calories - 8 g. fat - 5 g. protein - 36 g. carbs - 0 g. fiber

Ingredients

• 3/4 c. granulated sugar
• 1/3 c. all-purpose flour
• 3 large eggs, separated
• 2 tbsp. butter, softened
• 1 c. whole milk (I used 2% milk)
• 1 tsp. finely grated lemon zest
• 1/3 c. fresh lemon juice (approx. 2 medium to large lemons)
• 1/2 tsp. salt
• 3 tsp. turbinado sugar or other coarse sugar

Instructions

1.  Heat oven to 350 degrees.  Place ramekins in a 9x13 glass baking dish or roasting pan.

2.  In a medium bowl, combine sugar, flour, egg yolks, butter, milk, lemon zest, and lemon juice.

3.  In a separate bowl, beat egg whites and salt with an electric mixer until soft peaks form.

4.  Fold egg whites into pudding mixture and pour into ramekins.  Sprinkle the tops with turbinado sugar.

5.  Add just enough water to the larger dish to reach halfway up the ramekins.  The recipe suggests using hot water.  I just used tap water out of the sink and it worked fine.

6.  Bake until tops are golden brown, or approximately 40-45 minutes.  Enjoy warm or room temp.



Candy Bar Dessert

This is a very simple, "old-fashioned", icebox-type dessert.  It also can serve a crowd.  Allow yourself time for it to chill.  This is not a dessert that can be whipped up right before dinner.

CANDY BAR DESSERT

Recipe Notes

You can do many things to make this dessert either more fattening or less fattening.  I have made this as "skinny" as possible without sacrificing too much taste.  The one note that my mom made was to not substitute skim milk in the pudding layer - 2% is as low-fat as she suggested you go.  Therefore, I incorporated 2% milk into the dessert I made last weekend.

Ingredients

• 2 c. Oreo cookie crumbs (either store bought or made from Oreo cookies)
• 1/4 c. butter, melted
• 1/2 c. sugar, divided
• 8 oz. low-fat cream cheese
• 1 tub Cool Whip Light or Cool Whip Free (I used Cool Whip Free)
• 2 packages Jell-O instant chocolate pudding
• 3 c. milk (may be 2% but not skim)
• 1 c. Heath bits

Instructions

1.  Spray 9x13 glass dish with cooking spray.

2.  Combine Oreo crumbs, 1/4 c. sugar, and melted butter in a bowl.

3.  Press Oreo crumb mixture into the bottom of the casserole dish and chill 10 minutes/

4.  Meanwhile, beat cream cheese with remaining 1/4 c. sugar.  Fold in 1/2 tub Cool Whip.

5.  Spread sweetened cream cheese layer over Oreo crust. 

6.  Sprinkle 1/2 c. Heath bits over cream cheese layer.

7.  Beat pudding and 3 c. milk until pudding has thickened and is soft-set.  Spread over cream cheese layer.

8.  Spread remaining Cool Whip over pudding layer.  Sprinkle top with remaining 1/2 c. Heath bits.

9.  Chill at least two hours before serving.

Lemon Cream Pie

We were having friends over for dinner last weekend and I wanted to do something different for dessert than just the standard "chocolate dessert".  Voila....lemon cream pie!  The gingersnap crust was a big hit.  Credit to Real Simple Magazine for this tasty pie.

LEMON CREAM PIE

Recipe Notes

I made a slight modification using fat free sweetened condensed milk instead of regular, which should alter the calorie and fat count considerably.

This pie takes awhile and needs some tender loving care to make it to completion....make the crust, bake the crust, make the filling, chill the filling, make the whipped cream....you get the idea.  So make this on a weekend when you've got some extra time.  No one said that tastiness was always fast!

Nutritional Information (per serving - serves 10)

421 calories - 22 g. fat - 49 g. carbs - 1 g. fiber - 6 g. protein

Ingredients

• 9 oz. gingersnap cookies (approx. 35)
• 6 tbsp. butter, melted
• 2 tbsp. granulated sugar
• 1 tsp. salt (divided)
• 2 large eggs
• 14-oz. can sweetened condensed milk (I used fat free)
• 1 tbsp. finely grated lemon zest
• 1/2 c. lemon juice
• 2 tbsp. powdered sugar
• 1 c. whipping cream

Instructions
1.  Preheat oven to 350 degrees.

2.  Combine gingersnaps, butter, 1/2 tsp. salt, and sugar in a Cuisinart, pulse until moistened.  Press crust mixture into the bottom and up the sides of a 9-inch pie plate.  Use a straight-sided dry measuring cup to help.

3.  Bake for 16-18 minutes or until crust is dry and set.  Allow crust to cool completely.

4.  In a medium bowl, whisk together eggs, sweetened condensed millk, lemon zest, and lemon juice, along with 1/2 tsp. salt.

5.  Pour the mixture into the crust and bake until set in the center (18-20 minutes). 

6.  Let cool and then refrigerate until firm (2+ hours).

7.  Using an electric mixer, beat whipping cream and powdered sugar until soft peaks form (2-3 minutes).  Spread whipped cream on pie and serve immediately.  Garnish with additional lemon zest if desired.



Easy Whipped Cream-Style Frosting

This is kind of an odd little recipe that my friend Chelsea sent me out of curiosity to try.  It's odd because it has a very unexpected ingredient - flour.  At the end of the day, this makes a very nice whipped cream-style frosting.  The blogger who originally posted it (tastykitchen.com) called it the best frosting she'd ever had.  I wouldn't go that far, but I really enjoyed this chocolate and vanilla combo, and I don't usually enjoy a chocolate cake with white frosting.  Try it out for yourself - I welcome any comments or feedback that you might have!  It is certainly a nice departure from my usual icing "go-to's".

EASY WHIPPED CREAM-STYLE FROSTING

Recipe Notes

Credit to tastykitchen.com for this interesting (and tasty) recipe.

Ingredients

• 5 tbsp. flour
• 1 c. milk (I used 2%)
• 1 tsp. vanilla extract
• 1 c. butter (use the real thing, for sure)
• 1 c. granulated sugar (definitely don't use powdered sugar here by mistake!)

Instructions

1.  Bake your favorite chocolate cake per instructions and allow to cool.

2.  In a small saucepan, whisk flour and milk, stirring constantly until thickened.  Author's note: you will want the consistency to be roughly as thick as a brownie mix.

3.  Let flour/milk mixture cool to room temperature, then stir in vanilla.

4.  Cream butter and sugar until light and fluffy. 

5.  Add milk mixture and beat it 'til the sun don't shine.  Beat the icing until it resembles whipped cream.

6.  Spread on a cooled chocolate cake or cupcakes and enjoy!

Mint Oreo Brownies (aka St. Patrick's Day Brownies)

Found these on Pinterest as a St. Patrick's Day treat (original website located here), and BOY are they good. They would also be excellent at Christmas time. Even the non-dessert-eaters in our family liked these! Enjoy!

MINT OREO BROWNIES

Recipe Notes

The original instructions are a bit difficult to follow, so I have modified the recipe to make it easier and I think it likely tastes the same.

Ingredients

- 1 box of brownies (I used Ghiradelli), prepared in a 9x13 dish according to package instructions and cooled completely
- 12 mint Oreos + 18 mint Oreos (one standard package)
- 7 oz. jar marshmallow Fluff
- 3/4 c. white chocolate chips
- 1 can prepared vanilla frosting (I used whipped frosting)
- 1/8 tsp. mint extract
- 8 drops green food coloring (or more to your taste for a specific shade of green)

Instructions

1. Hand crumble 12 mint Oreos and then 18 mint Oreos, keeping the two batches separate.

2. Melt white chocolate chips in a microwave-safe bowl. Stir in Fluff, vanilla frosting, mint extract, green food coloring, and 12 hand-crumbled Oreos.

3. Spread green icing mixture over the top of the cooled brownies. Top with remaining 18 hand-crumbled Oreos. Slightly press down on Oreo garnish to make sure it adheres to the icing.

4. Chill until ready to cut and serve.

Cinnamon Pull Apart Bread

I found this recipe on Pinterest from Pillsbury.com. It is super easy and works for either dessert or breakfast. The original recipe may be found (here).

CINNAMON PULL APART BREAD

Recipe Notes

I would shorten the baking time next time by about five minutes. I think that my oven runs really hot.

Ingredients

• 1/2 c. granulated sugar


• 1 tsp. ground cinnamon


• 2 cans Pillsbury Grands biscuits


• 1 c. packed brown sugar


• 3/4 c. (1.5 sticks) butter or margarine

Instructions

1. Heat oven to 325 degrees.

2. Grease a tube cake pan or bundt pan.

3. In a gallon-sized Ziplock bag, mix sugar and cinnamon.

4. Separate dough into individual biscuits. Quarter each biscuit and roll individual pieces into small balls.

5. Working in batches, add biscuit dough balls to Ziplock bag. Shake in sugar and cinnamon until coated. Arrange dough in pan.

6. Mix brown sugar and butter and pour over biscuit pieces.

7. Bake 47-52 minutes or until golden brown and no longer doughy in the center. Cool in pan 10 minutes. Turn upside-down onto a serving plate and pull apart to serve.

Easy Mocha Chip Ice Cream Cake

Southern Living really is just the BEST when you need a tasty dessert and calories aren't a factor. My father in law came over for an impromptu dinner this summer and he loves ice cream, so when I was scrambling for a quick and easy dessert, this one popped out at me. I also want to try Southern Living's recipe for Mint Chocolate Chip Ice Cream Cake. If you have a chance to try it, let me know how it goes.

EASY MOCHA CHIP ICE CREAM CAKE

Recipe Notes

As you can see from the photo above, I couldn't find dark chocolate chunk-coffee ice cream or chocolate-chocolate chip, so I used chocolate and vanilla ice creams and it was very tasty. You might also try coffee ice cream or cookies and cream ice cream for a layer. Southern Living's version is gorgeous (see photo here), but I didn't have time to find chocolate-covered coffee beans with two toddlers and a hungry husband and father-in-law at home!

Ingredients

• 1 pint dark chocolate chunk/coffee ice cream, softened


• 3 sugar cones, crushed


• 1/3 c. chocolate fudge shell topping


• 14 oz. container premium chocolate-chocolate chip ice cream, softened


• 6 oreo cookies, finely crushed


• Mocha Ganache (4 oz. semisweet chocolate, 1 tsp. espresso, and 4 tbsp. whipping cream required) - recipe follows in step 6


• Chocolate-covered coffee beans (optional - garnish)
  

Instructions

1. Line an 8x5 inch loaf pan with plastic wrap, allowing 3 inches to extend over the sides. Spread chocolate chunk/coffee ice cream in the pan.

2. Sprinkle with crushed sugar cones and drizzle with magic shell topping. Freeze for 30 minutes.

3. Spread chocolate-chocolate chip ice cream over topping.

4. Top with crushed oreos, pressing into the ice cream. Freeze for four hours until firm.

5. Lift ice cream loaf from pan, using extra plastic wrap as handles. Invert onto a serving plate and discard the plastic wrap.

6. Prepare mocha ganache by combining semisweet chocolate, espresso, and 3 tbsp. whipping cream in a microwave-safe bowl. Microwave on high for one minute or until melted and smooth. Whisk in remaining 1 tbsp. whipping cream and use immediately.

7. Slowly pour mocha ganache over ice cream loaf, allowing it to drip down the sides.

8. Freeze an additional 10 minutes, then let stand for 10 minutes at room temp. before serving.

9. Garnish with chopped chocolate-covered coffee beans, if desired.

Strawberry Icebox Pie

This Cooking Light recipe is supposed to be made into a tart. I made it into a pie instead. If you want to make it into a tart, here is the original recipe from Cooking Light.

STRAWBERRY PIE

Recipe Notes

According to Cooking Light, you can assemble the crust and filling up to two days ahead and then top with the strawberry mixture on the morning of your event.

Nutritional Information (per serving - serves 10)

289 calories - 8.9 g. fat - 4.5 g. protein - 3 g. fiber - 48.7 g. carbs

Ingredients

For the crust

• 36 honey graham crackers


• 2 tbsp. sugar


• 2 tbsp. butter, melted


• 4 tsp. water
  

For the filling

• 2/3 c. light cream cheese


• 1/4 c. sugar


• 1/2 tsp. vanilla extract


• 1/4 tsp. almond extract

For the topping

• 6 c. fresh strawberries, divided


• 2/3 c. sugar


• 1 tbsp. cornstarch


• 1 tbsp. fresh lemon juice


• 2 tbsp. sliced almonds, toasted

Instructions

1. Preheat oven to 350 degrees.

2. Prepare crust: place graham crackers in food processor and process until crumbly. Add butter, sugar, and water from crust ingredient list above. Pulse until moist.

3. Place graham cracker mixture in a 10-inch glass pie plate, pressing into the bottom and up the sides. Bake at 350 degrees for 10 minutes or until lightly browned. Cool completely on a wire rack.

4. Prepare filling: combine cream cheese (softened), sugar, and extracts. Stir until smooth. Spread mixture evenly over the bottom of the graham cracker crust.

5. Prepare topping: place two c. strawberries in a food processor and process until pureed.

6. Combine puree, sugar and cornstarch in a small saucepan over medium heat. Bring to a boil, stirring constantly. Reduce heat to low and stir for one additional minute. Remove from heat and allow to cool to room temperature.

7. Combine remaining 4 c. strawberries with lemon juice, toss to coat. Arrange berries over filling and spoon half of the glaze over the strawberries. (I used more than half because the recipe otherwise does not use all of the glaze).

8. Sprinkle toasted almonds around the edge of the pie. Cover and chill for three hours before serving.

The.Best.Birthday.Cake.EVER!

This is my go-to cake any time anyone in my family has a birthday. Who can argue with yellow cake and chocolate buttercream frosting?! Thank you Cake Mix Doctor for the world's best birthday cake recipe!

MOM'S LAYER CAKE WITH FLUFFY CHOCOLATE FROSTING

Recipe Notes

The Cake Mix Doctor calls for whole milk. I have always used skim because that is what we keep on hand, and I've never had a problem with it. I double the chocolate frosting and make two recipes for one cake so that I can have extra thick layers of frosting!

Ingredients

• Plain white cake mix (1 package)



• 1 c. whole milk



• 1 stick butter, softened or melted



• 3 eggs



• 2 tsp. pure vanilla extract



• Fluffy chocolate frosting (recipe follows)
  

Instructions

1. Preheat oven to 350 degrees. Grease and flour two 9-inch round cake pans.

2. Combine cake mix, milk, butter, eggs, and vanilla in a large mixing bowl. Blend with an electric mixer on low speed for one minute. Stop the machine and scrape down sides with a rubber spatula. Increase mixer speed to medium and beat for 2 minutes more.

3. Divide batter between prepared pans and place in oven side-by-side. Bake until cakes are golden brown and spring back lightly when pressed (approximately 27-29 minutes).

4. Remove pans from the oven and place them on wire wracks to cool. Run a knife around the edges of each pan and invert on a wire rack.

5. Frost each layer with fluffy chocolate frosting (below) and then frost sides of cake.

Fluffy Chocolate Frosting

Ingredients

• 1 stick butter, softened



• 2/3 c. unsweetened cocoa powder



• 3 c. confectioner's sugar, sifted (approximately 1 box)



• 1/3 c. whole milk



• 2 tsp. vanilla extract



• 1/4 tsp. salt
  

Instructions

1. Beat butter and cocoa powder in a large mixing bowl, blend on low until well-combined.

2. Add confectioner's sugar, milk, vanilla extract, and salt. Beat until frosting is light and fluffy (2-3 minutes).

3. Use frosting to frost layer cake or cupcakes of your choice. I always make a double batch of this for a two-layer cake!

Sara Nan's Strawberry Cake

This is my Nana's recipe. It is very pink, very strawberry, and very sweet! A great summer cake that starts with a cake mix, so it's not hard to put together.


SARA NAN'S STRAWBERRY CAKE


Recipe Notes
As with just about every other recipe on this blog, my oven ran hot and this cake was done earlier than the suggested time. I suggest watching your cake for the last 10 minutes or so. Also, I could only find whole frozen strawberries, so I mushed them up with a fork and added them to both the cake and the icing early so that they could be broken up into smaller pieces.


Ingredients


- 1 pkg. white cake mix (Nana suggested Betty Crocker)
- 3-oz. package strawberry Jell-O
- 1/2 c. water
- 1/2 c. vegetable oil
- 4 eggs
- 10-oz. package frozen sliced strawberries
- 1 stick butter, softened
- 1 lb. powdered sugar (1 box)


Instructions


1. Thaw strawberries.

2. Mix cake mix, Jell-O, water, oil, and eggs in a large mixing bowl. Beat at a low speed until blended.

3. Add 1/2 package of strawberries and 1/2 strawberry syrup from package.

4. Pour into a greased 9x13 inch pan. Bake at 350 degrees for 30-35 minutes.

5. While cake is baking, cream butter and powdered sugar. Drain 1/2 remaining strawberries (1/4 of your original package) and add to the icing. Add enough strawberry syrup to make the icing of spreading consistency.

6. Spread icing over the cooled cake.

Mrs. Forman's Low Fat Caramel Brownies

Many thanks to Emily Forman, Mary Forman, and their mom. I have been making this recipe for more than 10 years now, and it is still consistently one of my favorites. I have never met anyone who didn't love these brownies!

MRS. FORMAN'S LOW FAT CARAMEL BROWNIES

Recipe Notes

Caramels are frustrating....they only come in 14 oz. packages these days, and each of the caramels is individually wrapped. Arriving at 9 oz. of caramels is not an exact science....just guesstimate and do the best that you can!

Ingredients

• 9 oz. caramels, unwrapped
• 14 oz. can fat free sweetened condensed milk
• 1 box devil's food cake mix
• 1 stick margarine, melted
• 1/2 c. semi-sweet chocolate chips

Instructions

1. Preheat oven to 350 degrees.

2. Coat a 9x13 clear glass baking pan with Pam.

3. In the top of a double boiler, melt caramels with 1/3 c. sweetened condensed milk. Keep warm and set aside.

4. In a large mixing bowl, combine cake mix, melted margarine, and remaining sweetened condensed milk. Beat at a high speed until very well combined.

5. Spread 1/2 dough into the bottom of the baking pan. Bake 6 minutes.

6. Remove from oven and sprinkle chocolate chips over partially-baked dough. Spread caramel mixture over chocolate chips and crumble remaining dough evenly over the top.

7. Return to the oven and bake fpr 15 minutes, or until sides pull away from the pan. Do NOT overcook.

8. Cool in pan or on wire rack and cut into squares.

Chocolate Chip Peanut Butter Cookie Cups

I am in charge of pick-up desserts for approximately 100 guests for a party a bunch of friends are throwing for our dear friends Gardner and Janna, who just got married in Hawaii last month. As a result, I needed to call on some of my old stand-by dessert recipes, and the easier the better (considering I've got two additional little people commanding a good bit of my attention these days). WARNING: NONE of the baked goods recipes that you will see on this site in the next week or so are good for you. Healthy baked goods are just no fun and generally, in my experience, not worth it. Enjoy this recipe - it is the easiest dessert I have in my card file!

CHOCOLATE CHIP PEANUT BUTTER COOKIE CUPS

Recipe Notes

Wait until the cookies have cooled completely in the tins before removing them. Otherwise, the cookie will separate out from the peanut butter cup and you will have a donut shaped cookie with no peanut butter cup in the middle!

Ingredients

• Store-bought, premade chocolate chip cookie dough (such as Nestle Toll House)
• Reese's peanut butter cups - miniature size

Instructions

1. Spoon cookie dough into 12-cup muffin tin sprayed with Pam. Heat oven according to package directions (likely approximately 375 degrees) and bake according to package directions (likely approximately 10 minutes).

2. Unwrap miniature peanut butter cups.

3. Remove baked cookie cups from the oven and gently press one peanut butter cup into the center of each cookie cup.

4. Allow cookies to cool completely before removing to a storage tin or platter.