Lemon Bars

I *heart* lemon desserts and these lemon bars are an all-time favorite of mine. Caution: Choking hazard! Do not inhale while biting into these...(they're worth the risk though)

Ingredients and Directions:
Preheat oven to 350 (175 C)
Crust~

• 2 cups flour
• 1/2 cup powdered sugar
• 1 cup butter softened

1. blend together with a pastry blender or a fork until crumbly.
2. press into a 9 x 13 pan.
3. bake at 350 degrees for 20 - 25 minutes

Filling~

• 4-5  large eggs beaten
• 2 cups sugar
• 1/3 - 1/2 cup lemon juice squeezed from fresh lemons (2-4 lemons)
• 1/2 teaspoon baking powder
• 1/4 cup flour

1. with an electric mixer, beat together eggs, sugar, and lemon juice.
2. add baking powder and flour
3. pour into baked crust and bake 25 minutes longer
4. remove from oven and immediately sprinkle with powdered sugar. once cooled, sprinkle with powdered sugar again.

cool completely before cutting into small squares and serve at room temperature

Dirty Dessert

This is dirt dessert, you know the one that's usually in a flower pot with gummi worms on top. Well, I think it's much prettier in a glass trifle bowl like this one, or a hurricane vase sans worms! As for the name...my friend Olya gets the credit for that one. She's from Ukraine and some things just don't translate well so when I heard her calling it "Dirty Dessert" [with her Russian accent] I thought WOW that has a nice ring to it (wink wink) as you can imagine, I love what it implies. So I've been calling it Dirty Dessert ever since. I love this stuff!

Ingredients and Directions:

• 1 1/2 - 2 packages regular oreos

using a food processor, grind cookies to fine crumbs (or do it the old fashioned way...ziploc bag and a rolling pin). set aside

• 3 1/2 cups cold milk
• 2 (3 oz.) packages vanilla instant pudding mix

whisk together and set aside

• 1/4 cup soft butter
• 8 oz. cream cheese softened
• 1 cup powdered sugar

with an electric mixer, mix together butter and cream cheese till fluffy. sift in powdered sugar and continue to mix until smooth. add the pudding and mix until incorporated.

• 12 oz. tub of cool whip thawed

gently fold in cool whip until completely combined

-wasn't that easy?!-

Now all you have to do is layer it in a pretty clear glass bowl beginning with the crumbs. Be generous with the oreo crumb layers because that's what makes this dessert so downright dirty delicious.

When you run out of space in the bowl or you run out of the pudding mixture, sprinkle some crumbs lightly on top too as a garnish.

CHILL IN THE REFRIGERATOR AT LEAST 8 HOURS TO OVERNIGHT. Serve very cold.

Nut Goodie Bars

These taste so much more wonderful and sophisticated than their name. When I was young, my Grandma made these and we called them Bun Bars. In my opinion, niether name is sufficient. I'm tempted to call them fudge because they're that good but then that would maybe be an insult to fudge because they're not as complicated to make. The fact is the recipe is based on a candy bar made by a Minneapolis-based company called Pearson's. They've been callin' 'em Nut Goodie (and Bun Bars)since 1909 so I guess I can't really argue with that. All I know for sure is that they are amazing and I love to make them around Christmas time when nobody's counting calories anyways because it's really hard to not consume 3 days worth in one sitting with these around.

Ingredients:

• 1 (12-oz.) pkg. (2 cups) semisweet chocolate chips
• 1 (11-oz.) pkg. (about 2 cups)butterscotch chips
• 2 cups butter
• 1 cup peanut butter
• 1 (12-oz.) can (2 1/2 cups) cocktail peanuts
• 1/2 cup evaporated milk
• 1 (3-oz.) pkg. vanilla pudding and pie filling mix (not instant)
• 1 (2-lb.) pkg. (7 1/2 cups) powdered sugar
• 2 teaspoons maple flavor

Directions:

1. Line 15x10x1-inch baking pan with foil. Butter or spray foil with nonstick cooking spray. In large saucepan, melt chocolate chips and 1 cup of the margarine over low heat, stirring frequently. Remove saucepan from heat. Add peanut butter; mix well. Spread half of mixture in buttered foil-lined pan. Freeze 10 minutes or until set. Place pan in refrigerator.                   

2. Meanwhile, stir peanuts into remaining chocolate mixture. Set aside.                   

3. Melt remaining 1 cup margarine in large saucepan over low heat. Gradually stir in evaporated milk. Stir in pudding mix. Cook until mixture is slightly thickened, stirring constantly. DO NOT BOIL. Remove saucepan from heat. Add powdered sugar and maple flavor; mix well. Cool about 10 minutes or until slightly cooled.                   

4. Carefully spread pudding mixture over chilled chocolate layer. Refrigerate 30 minutes.
5. Stir reserved chocolate-peanut mixture. Drop by spoonfuls onto chilled pudding layer; spread to cover. Refrigerate at least 3 hours or until firm. Cut into bars. Store in refrigerator.

Cranberry Cake with Warm Caramel Sauce

My mom makes cranberry cake for dessert every Christmas, and it has been one of my all time favorites since I was old enough to eat solid food. It is the consummate winter dessert. My birthday is in February, and many years I requested cranberry cake for my birthday cake. I love to serve this to guests or bring it along to holiday parties. I have yet to meet someone who doesn't love it. The best part: It is so much easier than it tastes.

Ingredients:

• 1/2 cup sugar
• 1 1/2 tablespoons butter very soft
• 1/2 cup milk
• 1 egg beaten
• 1 teaspoon pure vanilla extract
• 1 cup flour
• 1/4 teaspoon salt
• 1 teaspoon baking powder
• 1 cup whole cranberries (fresh or frozen), cut in half

Directions:

1. Preheat oven to 350 degrees.
2. With a wooden spoon, cream together butter and sugar. add the milk, egg and vanilla and mix well. then add the dry ingredients and mix well.
3. Cut the cranberries in half leaving the smallest ones whole (because it looks prettier to have some left whole). fold the cranberries into the cake batter last.
4. Put into an 8 inch round cake pan and bake at 350 degrees for 30 minutes.

6 servings.
Serve with warm carmel sauce. Recipe follows:
Ingredients:

• 1/2 cup brown sugar
• 1/2 cup white sugar
• 1/2 cup butter
• 1 cup heavy cream (do not substitute with half and half)

Directions:
Mix together in a medium saucepan over medium/high heat and cook until thickened and bubbly cook for 1 minute more. Ladle over individual pieces of cranberry cake and serve immediately.

You will want to swim in this stuff but you should probably just let the cake do that... I'd be lying if I said I've never eaten this with a spoon.
Warning: High Calories

Sugared Cranberries

I "heart" cranberries! so I love cranberries anyway but these are highly addictive. Don't say I didn't warn you.

Don't they just scream Christmas? How pretty would these look in a bowl right next to the nuts? or on the dessert table? or I don't know, just put a bowl of them in every room of my house because I want to eat them all the time. I think the antioxidants in the cranberries justifies all the sugar. Are you with me on this?

Ingredients:

• 2 cups granulated sugar
• 2 cups water
• 2 cups fresh cranberries
• 3/4 superfine sugar

Directions:

1. combine granulated sugar and water in a small saucepan over low heat, stirring mixture until sugar dissolves.
2. bring to a simmer; remove from heat. (Do not boil or the cranberries may pop when added.)
3. stir in cranberries
4. pour mixture into a bowl. Cover and refrigerate 8 hours or overnight.
5. drain cranberries in a colander
6. place superfine sugar* in a shallow dish. Add the cranberries in small batches of 20 -30 at a time, rolling to coat with sugar.
7. carefully place sugared cranberries in a single layer on a baking sheet; let stand at room temperature 1 hour or until dry.

Store in an airtight container in a cool place for up to a week.

*to make your own superfine sugar, process a cup of granulated sugar in the food processor for 30 seconds to one minute

I used them as a garnish on these cupcakes I made for a bridal shower. The wedding colors are black white and red so we wanted to incorporate the same theme into the shower.

Snappy Gingersnaps

I love gingersnaps! It's like fall disguised as a cookie. This is a great recipe that's morphed into the perfect gingersnap over my years of baking these. I always make these cookies when I make my pumpkin cheesecake dip.

Ingredients:

• 3/4 cup butter, room temperature
• 1/2 cup brown sugar
• 1/2 cup white granulated sugar
• 1 large egg
• 1 teaspoon vanilla
• 1/4 cup molasses
• 2 cups flour
• 2 teaspoons baking soda
• 2 teaspoons ground ginger (or 2- 3 tablespoons fresh grated*)
• 1 1/2 teaspoons cinnamon
• 1/2 teaspoon ground cloves
• pinch cayenne pepper (optional) I like to add this to give them a little extra 'snap'
• 1/2 teaspoon salt

Directions:

1. preheat oven to 350
2. cream butter and sugars
3. add egg and vanilla and beat well
4. stir in molasses and mix well *if using fresh ginger add it here
5. sift together flour and spices twice
6. add to molasses mixture and beat until dough forms
7. chill dough about 30 minutes
8. roll into small uniform balls (I use my kitchen scale to measure 15 grams per cookie)
9. roll in white sugar and place 2 inches apart on an ungreased cookie sheet
10. flatten slightly with the bottom of a glass
11. bake in the preheated oven for exactly 9 minutes (longer if you like your ginger snaps more crispy)
12. remove to wire racks to cool completely

Pumpkin Cheesecake Dip

I got the idea for this recipe from Southern Living. This is so much fun to serve at a party in the fall and it's always a huge hit.

Ingredients:

• 8 oz. cream cheese, softened
• 1 cup  powdered sugar, sifted
• 1/4 cup brown sugar
• 1/2 cup canned pumpkin puree
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger
• dash allspice
• dash nutmeg
• dash ground cloves
• chopped pecans and brown sugar (optional)

Directions:

1. beat cream cheese till creamy 
2. gradually add sugars, beating well.

3. stir in pumpkin, and spices.
4. cover and chill.
5. garnish with a little brown sugar and chopped pecans just before serving

I love to serve this with my homemade gingersnaps and gingerbread cookies cut out in fun pumpkin and leaf shapes and little hearts. I also have a turkey shaped cookie cutter that's really cute. Apple and pear slices are a nice complement and they look pretty on the plate. This dip is good with a salty companion too like pretzel crisps.

Tart-Sweet Apple Crisp

When the air gets crisp, so does dessert. This has always been my favorite apple crisp recipe. It's my mom's...maybe that's why? It's the one I grew up on. The best part for me though...other than the fact that it doesn't involve oats, not that I have anything against oats, I just don't like them on my crisps and cobblers...is that the topping is sweet and the filling is just tart and cinnamon-y. There is no sugar in the filling so it's just the perfect complement to the topping...and the most perfect experience for your tastebuds.



Ingredients:

• 1 cup (2 sticks) butter slightly softened
• 1 3/4 cups flour
• 2  cups sugar
• 5 lbs (before peeling and coring) baking apples. I like to use a couple different varieties to enhance the flavor and texture.
• 1 teaspoon salt
• 1 tablespoon cinnamon
• 1/2 cup water

Directions:

1. preheat oven to 350°     
2. generously butter bottom and sides of 9x13 pan.
3. In a medium bowl, cut together flour, butter, and sugar using a pastry blender or fork until crumbly. Set aside.
4. core peel and slice apples 
5. put the apples evenly into the buttered pan
6. sprinkle with salt and cinnamon toss with hands to coat evenly
7. pour the water over the apples in the pan
8. spread butter-flour-sugar mixture evenly over the apples.
9. Bake for 45 minutes or until top is golden and apples are fully cooked and bubbling.

Cool slightly but serve warm on pretty plates with a scoop of vanilla ice cream.

Fresh Orange Cake with Walnut Buttercream Frosting

I'm not afraid to admit that I'm obsessed with cake. It is my weakness er...[one of] my weakness[es]. That said, this is my most favorite cake of all.  I found the recipe in my favorite cookbook, Better Homes and Gardens Best Loved Community Recipes. The cookbook was a gift to me from Quenton when we were dating "just because" he knew I loved to cook. It is one of those well used and well loved cookbooks that is now completely falling apart and has food splattered on all of my favorite pages. 

Happy 35th Birthday to me!

I made my favorite cake for myself when we were living in Krakow, Poland in 2009.

Ingredients:

Cake:

• 2 1/4 cups sifted cake flour
• 1 1/2 cups sugar 
• 2 teaspoons baking powder 
• 1/2 teaspoon salt 
• 1/4 teaspoon baking soda 
• 1/2 cup shortening 
• 1 tablespoon or more of grated rind of 1 orange 
• 3/4 cup milk 
• 1/4 cup juice of the orange 
• 2 eggs

Ingredients: 

Filling and Frosting:

• 1 cup milk 
• 5 tablespoons sifted cake flour 
• 1/2 cup shortening 
• 1/2 cup butter softened 
• 1 cup granulated sugar 
• 1/4 teaspoon salt 
• 1 teaspoon vanilla 
• 1 cup finely chopped walnuts 
• 1/2 to 1 cup sifted powdered sugar 

1. Preheat the oven to 350 degrees. Grease and flour two 8-inch round baking pans. Set aside.
2. To make the cake: Sift the dry ingredients into a large mixing bowl. Add the shortening and the grated orange rind.
3. Add the milk and the orange juice to the dry ingredients and beat with an electric mixer on low speed until moistened. Beat for 2 minutes at medium speed. Add the eggs; beat for an additional 2 minutes.
4. Pour the batter into the prepared cake pans. Bake in the 350 oven about 25 minutes or until the cake tests done with a wooden toothpick.
5. Cool 10 minutes, then carefully remove the cake from the pans (may stick on bottom). Cool the layers on racks.
6. To make the filling and frosting: Blend the milk and cake flour in a saucepan. Cook over meduum-low heat to a very thick paste, stirring constantly. Cool to lukewarm about 40 minutes (tip: if I'm in a hurry I scrape it out onto a plate and spread it out a bit so it cools faster).
7. Meanwhile, in a small mixing bowl, cream the shortening and butter with the 1 cup granulated sugar and salt.
8. Add the lukewarm paste to the shortening mixture and beat with electric mixer on high speed until fluffy.
9. Stir in vanilla. *Remove 3/4 cup of the mixture. Fold the nuts into the remaining mixture. **Spread 1 1/2 cups of the mixture between the cake layers.
10. Add the powdered sugar to the remaining mixture and beat vigorously with a spoon to desired consistency. Frost top and sides of cake.

* Use the reserved 3/4 cup of frosting to seal in the crumbs. First, brush off as many crumbs as you can by hand. Then, spread the sides of the cake with a thin smooth coat of frosting. This layer will help seal in any stray crumbs. Finally, spread a thicker layer of frosting over the thin layer, swirling the frosting decoratively.

** If the filling and frosting is a little soft, add some sifted powdered sugar until it is just the right spreading consistency.