Cheesecake Swirled Lemon Butter Cake

Cheesecake Swirled Lemon Butter Cake by Cooking Classy 

Ingredients

• 8 oz cream cheese, softened
• 1/3 cup granulated sugar
• 1/4 cup sour cream
• 2 Tbsp heavy cream
• 1 egg yolk
• 1 Tbsp lemon juice
• 1 tsp lemon zest
• 1 cup all-purpose flour
• 1 1/2 tsp baking powder
• 1/2 tsp baking soda
• 1/8 tsp salt
• 2/3 cup granulated sugar
• 1/2 cup butter, softened
• 1 large egg
• 1/4 cup sour cream
• 3 Tbsp lemon juice
• 1 1/2 tsp lemon zest
• 1 tsp vanilla extract

Directions

• Preheat oven to 325 degrees. In a mixing bowl, using an electric hand mixer on medium speed, whip together cream cheese and 1/3 cup granulated sugar until fluffy and smooth, about 2 minutes. Stir in sour cream and heavy cream. Add in egg yolk, 1 Tbsp lemon juice and 1 tsp lemon zest and mix until combine, set aside.
• In a separate mixing bowl, whisk together flour, baking powder, baking soda and salt, set aside. In another mixing bowl, using an electric mixer, whip together butter and 2/3 cup granulated sugar until pale and fluffy. Stir in egg. Mix in sour cream, lemon juice, lemon zest and vanilla extract. Add in dry ingredients and mix just until combine. Pour cake batter into a buttered 9 inch springform pan and spread mixture into an even layer. Pour cream cheese mixture over cake batter layer and spread cream cheese mixture into an even layer (you don't need to swirl the cake, it did it on it's own while baking). Bake in preheated oven for 35 - 40 minutes until edges are golden and toothpick inserted into center comes out clean. Allow to cool before cutting into slices.
• I tried serving and eating this a few different ways:
• 1. Serve warm garnished with lots of powdered sugar
• 2. Allow to cool at room temperature 30 minutes, then cover and chill 1 hour. Slice and serve with sweetened whipped cream and optional fresh raspberries.
• 3. Allow to cool at room temperature 30 minutes, then cover and chill 1 hour. Slice and serve with raspberry sauce and sweetened whipped cream.

Caramel-Pecan Apple Pie

Ingredients

7 cups sliced peeled tart apples

1 teaspoon lemon juice

1 teaspoon vanilla extract

1/4 cup finely chopped pecans

1/4 cup packed brown sugar

2 tablespoons sugar

4-1/2 teaspoons ground cinnamon

1 tablespoon cornstarch

1 unbaked pastry shell (9 inches)

TOPPING:

2 tablespoons all-purpose flour

2 tablespoons sugar

2 tablespoons cold butter

1/4 cup finely chopped pecans

1/4 cup caramel ice cream topping, room temperature

Directions

In a large bowl, toss apples with lemon juice and vanilla. Combine the pecans, sugars, cinnamon and cornstarch; add to apple mixture and toss to coat. Pour into pastry shell.

In a small bowl, combine flour and sugar. Cut in butter until mixture resembles coarse crumbs. Stir in pecans. Sprinkle over filling.

Bake at 350° for 55-60 minutes or until filling is bubbly and topping is browned. Immediately drizzle with caramel topping. Cool on a wire rack. Yield: 8 servings.

Nutritional Facts: 1 piece equals 334 calories, 15 g fat (5 g saturated fat), 13 mg cholesterol, 159 mg sodium, 50 g carbohydrate, 3 g fiber, 2 g protein.

8 Halloween/Fall Treat Recipes

1. No-Bake Spiderweb Cheesecake

Click here for recipe

2. Pumpkin Oreo Cheesecake Bars

Click here for recipe

3. Brown Sugar Pumpkin Crunch Ice Cream

Click here for recipe

4. Candy Corn Marshmallow People

Click here for recipe


5. Vampire Caramel Apples

Click here for recipe

6. Halloween "Poison" Cake

Click here for recipe


7. Pumpkin Cooler

Click here for how-to


8. Snack-O-Lantern Fruit Cups

Click here for how-to

Caramel Apple Cupcakes

Caramel Apple Cupcakes

Adapted from Everyday

1-1/4 cups flour

2 teaspoons baking powder

1/2 teaspoon ground cinnamon

1/2 teaspoon salt

2 eggs, room temperature

1/2 cup packed light brown sugar

1/2 cup granulated sugar

1/2 cup vegetable oil

2 teaspoons pure vanilla extract

2-3 Granny Smith or Rome apples (about 1 pound), peeled and shredded

1-1/2 cups chewy caramel candies

1 Tablespoon heavy cream

Preheat oven to 350^o F. Line a cupcake pan with baking liners. In a large bowl, whisk together the flour, baking powder, cinnamon and salt. Grate your apples to ensure you'll get apple with every bite of caramel. In a medium bowl, whisk together the eggs, brown sugar and granulated sugars until smooth. Whisk in the oil and vanilla. Stir into the flour mixture until just combined; stir in the apples.

Spoon the batter into the prepared pan until almost full. Bake until golden and a toothpick inserted in the center comes out dry, 25 to 30 minutes. Transfer to a rack to cool completely.

In a small, microwavable bowl, combine the caramels and cream. Microwave in 30 second intervals, stirring between each one until caramel is melted and smooth. Dip cupcakes upside down into caramel and let cool.

Spinach & Chicken Tortilla Bake, Plus an Update

Weather: 60°F, cloudy & windy.

What I'm listening to: the leaves of trees rustling in the wind.

Bath Time! (Ellie)

First things first. Ellie fell asleep on the potty this morning. First time she's ever done that. It was the cutest thing and even though we were in a hurry, I took a minute to laugh and be in the moment.  It's important to be in the now.

I did some grocery shopping this morning. With list in hand & lots of coupons, I set out on my usual journey of acquiring all the ingredients for all the new recipes I'm trying this week. Stay tuned, they will be revealed throughout the week.  Also, starting next week, we will be featuring lots of ghoulish grub in preparation for Halloween.  I asked Ellie what she wanted to be for Halloween this year. You know what she tells me, she says, "I want to go as you, Momma." She melts my heart.  We did finally settle on her costume for this year though. She's going as a busy bumble bee.  As for Mom, well, I'm going as a mermaid. Ellie says it would be fun having a mermaid as a mom.  

Another thing I wanted to mention to all of you: I am a HUGE fan of Etsy.  I've been a member for about 2 years & could not be happier with the items I purchase.  One of those items I purchased last week from a shop called Long Leaf Soaps.  Their Black Raspberry Vanilla Sugar Scrub Cubes are heavenly. I use one cube in the shower about twice a week and am enveloped in it's aroma as I exfoliate.  My review of this shop is that they serve up quality products at decent prices.  I am very pleased with my purchase. Check out their other items, too. 

So, back to what this blog is all about.  Do you know what I made for dinner last night? Of course you don't. I didn't tell you yet. My hubby isn't exactly keen on spinach, but when it was blanketed in between layers of chicken, cheese, salsa verde, & tortillas, he didn't complain.  Actually, he raved about it. Planning on adding this to our dinner rotation.  It was pretty easy and the flavors meld so perfectly.  

Spinach & Chicken Tortilla Bake

Ingredients:

1 tablespoon extra-virgin olive oil

4 chicken cutlets (about 1 pound)

Salt and pepper

1 1/2 cups store-bought salsa verde

3/4 cup ricotta cheese

4 large (8″) flour tortillas

1/2 red onion, thinly sliced

3 cups baby spinach (about 1/4 pound)

2 cups shredded pepper jack cheese

Directions:

Preheat the oven to 450°. In a large skillet, heat the olive oil over medium-high heat. Season the chicken with salt and pepper, add to the pan and cook, turning once, until cooked through, about 5 minutes. Let cool, then shred the meat.

Whisk together the salsa verde and ricotta; season with salt and pepper. In a greased 9-inch square baking dish, layer one-third of the salsa mixture, tortillas, chicken, onion, spinach and pepper jack; repeat twice. Bake until golden-brown, 15 to 20 minutes. Let stand for 10 minutes before serving.

Yield:  4 servings

Turtle Brownies

Rich and fudgy chocolate brownies topped with caramel and toasted pecans.

Ingredients

• 1 cup heavy cream
• 1/2 cup water
• 3 1/2 cups sugar
• 4 tablespoons light corn syrup
• 1/2 cup sour cream
• 1 1/2 sticks unsalted butter
• 3 ounces unsweetened chocolate, roughly chopped
• 3 large eggs
• 1 teaspoon pure vanilla extract
• 1 cup all-purpose flour
• 1 teaspoon kosher salt

Instructions

1. To make the caramel sauce, heat the cream in a small saucepan over medium-low heat, just until small bubbles form around the edges.
2. Meanwhile, combine the water, 2 cups of sugar, and corn syrup in a medium saucepan over high heat, stirring until the sugar dissolves. Bring to a boil and cook for 6 to 8 minutes, until a candy thermometer registers 350°F and the mixture is a deep amber color. Remove from the heat and let cool for 1 minute. Add the cream and stir until combined. Whisk in the sour cream. Set aside and let cool to room temperature.
3. To make the brownies, preheat the oven to 375°F. Line a 9-inch square baking dish with parchment paper.
4. Melt the butter and chocolate in the top of a double boiler placed over simmering water, stirring until smooth and completely melted.
5. Meanwhile, whisk together the eggs, remaining 1 1/2 cups of sugar, and vanilla in a large bowl. Whisk together the flour and salt in another bowl. Add the melted chocolate to the egg mixture and whisk to combine. Gently fold in the flour.
6. Pour the batter into the prepared pan. Bake for 25 to 30 minutes, until a toothpick comes out clean. Remove from the oven and let cool completely on a wire rack. Pour the cooled caramel sauce over the brownies and spread to cover. Chill the brownies in the refrigerator for at least 2 hours before cutting.

Mac and Cheese with Roasted Chicken

This Mac and Cheese Recipe is to die for! I love the chicken in it!  

From My Baking Addiction

mAKES 8 SERVINGS

INGREDIENTS:

1 tablespoon vegetable oil

1 pound dried rigatoni

1 quart heavy cream

2 tablespoons chopped fresh rosemary

1 clove fresh garlic, crushed

8 ounces goat cheese

2 cups shredded roasted chicken

salt and pepper to taste

DIRECTIONS:

Place a large pot of salted water over high heat and bring to a rapid boil. Add the oil and rigatoni to the water and cook according to the directions on the package, 10-12 minutes.

While you are waiting for the water to boil, pour the cream into a large sauce pan over medium heat. Add the rosemary and garlic to the cream and bring it to a simmer - take care not to let it boil over. Allow the cream to reduce by about half.

Stir in the goat cheese and chicken and continue cooking cooking it till the cream coats the back of a spoon.

Thoroughly drain the pasta. Add the pasta to the sauce. Coat the pasta in the sauce and simmer over low heat for a few minutes. Serve hot.

Thanksgiving Leftovers Stuffed Shells

 allrecipes

Ingredients

• 1 (12 ounce) box jumbo pasta shells
• 2 cups cubed cooked turkey
• 1 1/2 cups leftover stuffing
• 1 (4 ounce) package cream cheese, softened
• 1/2 cup Parmesan cheese
• 1/3 cup mayonnaise
• 4 cups shredded mozzarella cheese
• 1 1/2 cups leftover turkey gravy
• 
  

Directions

Preheat an oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking dish.

Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the shell pasta, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 13 minutes. Drain well in a colander set in the sink.

Place turkey and stuffing in food processor, and pulse until finely ground and combined. Place the ground turkey and stuffing mixture in the bowl of a stand mixer along with the cream cheese, Parmesan cheese, mayonnaise, and 2 cups of the mozzarella. Mix with paddle attachment on medium-low until well blended.

Spread 1/2 cup of gravy on the bottom of the prepared dish. Stuff the pre-cooked pasta shells with the turkey mixture and place in the dish in tight rows. Top with the remaining gravy and the remaining 2 cups of mozzarella cheese.

Bake, covered, for 45 minutes. Uncover and cook for an additional 10 minutes until top is browned and bubbly. Allow to cool for 5 minutes before serving.

Vidalia’s Favorite Onion Dip

This really couldn't be simpler to make.  I brought this to my best friend's birthday party and it disappeared quickly!  Try it out for yourself.  

Photo from RecipeBridge.com

Ingredients:

3 cups chopped Vidalia onions

3 cups shredded Swiss cheese

2 ½ cups mayonnaise

Garlic to taste

Directions:
Mix all ingredients.  Pour into greased 1 ½ quart baking dish.  Bake in preheated oven at 350°F for 35-40 minutes, until lightly browned.  Serve with corn chips.