Chocolate Pecan Pie

This pie is a staple at our family Thanksgiving dinners every year. It's on an old recipe card and I'm not sure where it came from. The recipe says you can use Baker's brand German's Sweet Chocolate or Semi-Sweet. It also calls for pecan halves. I don't like to use pecan halves in pies. I prefer pieces because halves are harder to cut through, and I just like them smaller. You can use a store-bought crust or whip up one of your own like this.

Chocolate Pecan Pie

Mom

1 package (4oz) semi-sweet baking chocolate, broken into pieces

2 TBSPs butter or margarine

1/3 cup sugar

1 cup light corn syrup

3 eggs, slightly beaten

1 tsp vanilla

1 1/4 cups pecan pieces

1 unbaked 9-inch pie crust

1. Preheat oven to 350.

2. Microwave chocolate and butter (or margarine) in a microwave-safe bowl on high power for 1-2 minutes or until butter is melted, stirring halfway through. Stir until the chocolate is completely melted.

3. Stir in sugar, corn syrup, eggs, and vanilla until well blended. Stir in pecans. Pour into crust.

4. Bake for 50-60 minutes or until the filling is firm 2 inches from the edge. Cool on a wire rack.

Makes 8 servings. 

Chocolate Yule Log with Mascarpone Cream Filling and Peppermint Meringue Mushrooms

 This year was just the worst. I decided the worst year deserved a special dessert to follow Christmas dinner, so I made my first ever Yule log aka bûche de Noël. A Yule log is a thin sponge cake rolled up with a cream filling and decorated to look like an actual log. I based my creation on a couple different recipes, and have combined them here just in case I endeavor to make this again or even turn it into a yearly tradition. I made this over 2 a day period. The first day I made the cake and filling, rolled it up, covered it, and refrigerated it overnight. I also started the cranberry and rosemary garnish. The next day I made the frosting and mushrooms, finished the garnish, and assembled everything. It's quite a time consuming dessert, and I had a few little helpers which was nice. I absolutely love how it turned out. It might be the most beautiful dessert I've ever made. See a few helpful notes and more pictures following the recipe. 

Chocolate Yule Log with Mascarpone Cream Filling and Peppermint Meringue Mushrooms

adapted from lifeloveandsugar.com and allrecipes.com

Cake

3/4 cup all-purpose flour

1/3 cup Hershey’s Special Dark cocoa powder

1 tsp baking powder

1/2 tsp salt

4 large eggs, separated

3/4 cup granulated sugar

5 TBSPs sour cream

1/4 cup butter, melted

1 tsp vanilla extract

Filling

1 1/4 cups heavy whipping cream, cold

3/4 cups powdered sugar

1 tsp vanilla extract

1/8 tsp salt

8 oz mascarpone cheese, softened, but still chilled

Frosting

1 cup heavy whipping cream

1 cup semi sweet chocolate chips

1/2 - 3/4 cup powdered sugar

Meringue Mushrooms (Optional)

3 large egg whites

1/4 tsp cream of tartar

1/4 tsp salt

1/2 tsp peppermint extract

1 cup granulated sugar

1 TBSP unsweetened cocoa powder

4 ounces chocolate chips

Sugared Cranberries and Rosemary (Optional)

1/2 cup water

1 cup sugar, divided

1/2 cup fresh cranberries

4-5 sprigs rosemary

Cake - 

1. Preheat oven to 350°F. Line a 17×12 inch jelly roll sheet pan with parchment paper. Make sure the parchment paper sticks up at least an inch above the sides of the pan on all sides. You’ll use the parchment paper later to lift the cake out of the pan and roll it up.

2. Whisk the flour, cocoa, baking powder and salt together in a medium bowl and set aside. 

3. In a large bowl, combine the egg yolks and sugar and whisk together until well combined. Add the sour cream, melted butter and vanilla extract and whisk together until well combined.

4. Add the dry ingredients and gently whisk together until well combined, then set aside.

5. Add the egg whites to a large mixer bowl and whip on high speed until stiff peaks form.

6. Gently fold about 1/3 of the whipped egg whites into the chocolate mixture to loosen up the batter. Add the remaining egg whites and gently fold together until well combined.

7. Spread the cake batter evenly into the prepared pan and bake for 10-12 minutes, or until the top of the cake springs back when toughed and a toothpick inserted comes out clean.

8. Remove the cake from the oven and immediately lift the cake out of the pan using the parchment paper and place it on the counter.

9. While the cake is hot, use the parchment paper the cake was baked in and start at the shorter end of the cake to slowly roll the cake up. Set the cake aside to cool completely.

Filling - 

1. When the cake has cooled and is ready to be filled, make the filling. Add the heavy whipping cream, powdered sugar, vanilla extract and salt to a large mixer bowl and whip on high speed until soft peaks form.

2. Add the mascarpone cheese to the whipped cream and whip until stiff peaks form. It will happen fairly quickly.

3. Unroll the cake roll very carefully, looking out for areas where it may be sticking to release it. You can use an offset spatula or something similar and run it along the parchment paper as you unroll the cake to help release it as it unrolls.

4. Spread the filling evenly onto the unrolled cake, then roll it back up without the parchment paper. Wrap it up in plastic wrap with the seam side down and refrigerate for at least an hour to firm up or overnight. 

Sugared Cranberries and Rosemary -

1. Place cranberries and rosemary in small separate bowls; set aside.

2. In a medium saucepan, bring the water and 1/2 cup of sugar and to a boil. Reduce heat and simmer for 5 minutes until the sugar has dissolved.

3. Remove pan from the heat and allow to cool for 5 minutes. 

4. Pour sugar syrup over the cranberries and rosemary, dividing it evenly between bowls. Cover the bowls and refrigerate for 6 hours or overnight.

5. Drain the cranberries and rosemary from the syrup. Place the cranberries and rosemary in a large zip lock bag and add 1 cup of sugar to the bag. Toss to coat.

6. Pour the sugared cranberries and rosemary out onto a parchment lined baking sheet and let them dry for at least 2 hours at room temperature or in the refrigerator.

Frosting -

1. To make the frosting, in a small saucepan, bring whipping cream to a simmer over medium-low heat. Add chocolate chips. Do not stir.

2. Remove from heat and let sit for 15 minutes. After 15 minutes, stir until smooth.

3. Refrigerate for 30 min.

4. Transfer to a medium sized mixer bowl. Stir in 1/2 cup of powdered sugar.

5. Mix on high speed until thick enough to spread adding an extra 1/4 cup of powdered sugar if needed.

6. To decorate the cake, use a large serrated knife to gently cut off a piece of the log about 3-4 inches in length. Make the cut with a slight diagonal. Arrange logs pieces on a platter or cake stand.

7. Use some of the frosting to attach the small log to the side of the larger log.

8. Spread the remaining frosting to cover the cake.

9. Using a fork, create bark-like lines by dragging the fork from one end of the cake to the other, wiping off the extra frosting that builds up on the fork.

10. Place in refrigerator uncovered to set frosting while making meringues.

Meringues - 

1. Preheat the oven to 225°F. Line 2 cookie sheets with parchment paper.

2. In a bowl, use an electric mixer to whip egg whites until foamy. Add cream of tartar, salt, and peppermint. Continue whipping until the whites hold soft peaks.

3. Gradually sprinkle in the sugar so that it does not sink to the bottom, and continue whipping until the mixture holds stiff shiny peaks.

4. Place a round tip (I used size 2A) into a pastry bag, and fill the bag half way with the meringue. To pipe the mushroom caps, squeeze out round mounds of meringue onto one of the prepared cookie sheets. Pull the bag off to the side to avoid making peaks on the top. For the stems, press out a tiny bit of meringue onto the other sheet, then pull the bag straight up. They should resemble candy kisses.

5. Dust the mushroom caps lightly with cocoa using a small sifter or strainer. 

6. Bake for 1 hour in the preheated oven, or until the caps are dry enough to easily remove from the cookie sheets. Set aside to cool completely.

7. Melt the chocolate chips in a small bowl in the microwave at half power, stirring occasionally until smooth.

8. Poke a small hole in the bottom of a mushroom cap. Spread chocolate over the bottom of the cap. Dip the tip of a stem in chocolate, and press lightly into the hole. When the chocolate sets, they will hold together. Repeat with remaining pieces. Store at room temperature covered and in a dry place until ready to decorate.

 

Decorate with mushrooms, sugared cranberries and rosemary, if desired. I even threw on a little of the extra sugar to look like snow and sprinkled some on the top. I also added some tiny pine cones. Go wild. 

Refrigerate the cake until ready to serve. 

A few notes:

1. I definitely recommend making this over a 2 day period and eating it the 2nd day. I wrote my steps in the order that I did things. Cake, filling, and start sugared cranberries and rosemary the first day. Frosting, meringues, and finish sugared cranberries and rosemary the second day. 

2. When I originally made this, I followed a recipe where the cranberries and rosemary sat overnight together in a bowl. This made the cranberries taste like rosemary, so if you want to eat the sugared cranberries, you should separate them from the rosemary (which I changed in this recipe) if not, then you can combine them in one bowl.

3. I changed the original meringue recipe from vanilla to peppermint. If you prefer vanilla meringue, use 1 tsp of vanilla extract instead of 1/2 tsp of peppermint.

4. After cutting the piece of the diagonal piece off of the log, I also cut a small slice off the other end of the large part of the log to make it look nice at both ends.

Best Pumpkin Bread

I decided I wanted to try a new pumpkin bread recipe, but I didn't have to make a bunch of different loaves to find the best one, because there's a blogger that already does that! I read The Pancake Princess's pumpkin bread bake-off post and baked her winner. It comes from seriouseats.com and apparently is the pumpkin bread recipe for the San Francisco bakery Tartine and is actually called Pumpkin Tea Cake. It has great spice flavor and a fun crispy sugary crust on top. If you like chocolate chips in your pumpkin bread, don't be afraid to throw some in!

Best Pumpkin Bread

seriouseats.com

1 2/3 cups all-purpose flour

1 1/2 tsps baking powder

1/2 tsp baking soda

1 TBSP + 2 tsps ground cinnamon

2 tsps freshly grated nutmeg

1/4 tsp ground cloves

1 cup + 2 TBSPs pumpkin or squash puree (canned or homemade)

1 cup vegetable oil

1 1/3 cups sugar

3/4 tsp salt

3 large eggs

2 TBSPs sugar for topping

2 TBSPs pepitas (optional but highly recommended)

1. Preheat the oven to 325°F. Lightly butter the bottom and sides of a 9x5 inch loaf pan.

2. Sift or whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and cloves.

3. In another bowl, beat together the pumpkin puree, oil, sugar, and salt on medium speed until well mixed. Add the eggs one at a time, mixing well after each addition. Scrape down the sides of the bowl. On low speed, add the flour mixture and beat until just combined. Scrape down the sides again, then beat on medium speed for 5 to 10 seconds to make a smooth batter. The batter should have the consistency of a thick purée. Make sure not to overmix, or you will end up with a coarse, tough crumb.

4. Transfer the batter to the prepared loaf pan. Sprinkle the top evenly with half the topping sugar, then the optional pepitas, and then the rest of the topping sugar. Bake until a tester emerges clean from the center, about 1 hour

5. Let cool in the pan on a wire rack for about 20 minutes. Then invert the cake onto the rack, turn right side up, and let cool completely. Serve at room temperature. The cake will keep, well wrapped, at room temperature for 4 days or in the refrigerator for about 1 week.

Potato Casserole

I have graduated from my old potato casserole. This new recipe is a little faster with frozen potatoes, and more gooey because you mix all the good stuff in with the potatoes. It's my new favorite. Perfect with your Easter or Christmas ham.

Potato Casserole

Potatoes
1/4 cup melted butter
1 10.5oz can cream of chicken soup
2 cups sour cream
1 tsp salt
2 tsps dried minced onion
2 cups shredded cheddar cheese
1 30 package of frozen shredded hash brown potatoes
Topping
4 cups cornflakes
5 TBSPs melted butter
2 TBSPs grated Parmesan cheese

1. Preheat oven to 350 degrees.
2. In a large bowl, add 1/4 cup melted butter, soup, sour cream, salt, onion and stir to combine. Add cheese and stir. Add thawed potatoes and mix them in until everything is well combined.
3. Pour potato mixture into a 9x13 inch pan.
4. Crush cornflakes into crumbs in a ziplock bag. You should get about 2-2.5 cups crushed. In a small bowl, mix the 5 TBSPs melted butter, crushed cornflakes, and parmesan cheese. Sprinkle on top of the potatoes.
5. Bake for 45-50 minutes until bubbly.

Sugar Cookies

It's about time I get this recipe on here! This is my favorite recipe for roll out sugar cookies. I just used it this week to make stained glass cookies and it worked great! It's very easy dough to work with. Top with your favorite frosting or not at all. 

Sugar Cookies
3 cups flour
1 tsp baking powder
1/2 tsp salt
1 cup butter
1 cup sugar
1 egg
2 tsps vanilla

1. In a medium bowl, whisk together flour, baking powder, and salt; Set aside.
2. In a large bowl, beat butter and sugar until light and fluffy. Add the egg, and vanilla and beat until well combined.
3. Add the flour mixture and mix until dough comes together.
4. Divide the dough in 1/2 and wrap each ball in a piece of plastic wrap. Press down to form a disk. Refrigerate for 10 minutes.
6. While dough is chilling, preheat the oven to 375°F.
7. Roll out the dough on a lightly floured flat work surface to about ¼-inch thickness, using extra flour as necessary to prevent sticking. Use cookie cutters to create desired shapes, and transfer to parchment covered baking sheet
8. Bake at 375°F until puffy but not visibly browned, about 7-8 minutes (depending on thickness). Let cool on baking sheet for 2 minutes, then transfer to a wire rack to cool completely.
9. Repeat with remaining dough.

Frost when cooled. Makes about 24-36 cookies.

Kneaders Pumpkin Chocolate Chip Cookies

I had a pumpkin chocolate chip cookie at Kneaders last week. When I got home I decided to look up a copycat recipe, and what did I find??? THE ACTUAL RECIPE from the KNEADERS WEBSITE! So here it is straight from the source. They are soft and cake-like. You're welcome.

Kneaders Pumpkin Chocolate Chip Cookies

kneaders.com 
1¾ cups butter, softened
¾ cup white sugar
2 cups brown sugar
3 eggs, slightly whisked
2 cups pumpkin puree
4 cups flour
1 TBSP baking powder
1 TBSP cinnamon
1 tsp allspice
1 tsp salt
1 cup semi-sweet chocolate chips

1. Preheat oven to 375 degrees. In an electric mixer on medium speed, cream together butter, white sugar, and brown sugar until butter starts to lighten and mixture becomes fluffy. Add eggs and pumpkin puree. Mix for one minute on low speed. Scrape down the sides of the bowl.
2. In a separate bowl, combine flour, baking powder, cinnamon, allspice, and salt. Whisk the dry ingredients to evenly distribute the leavener. Add the dry ingredients to the wet and mix on low speed for one minute. Fold the chocolate chips in by hand.
3. Line a baking sheet with parchment paper. Roll into 2-inch balls, or use a cookie scoop. Place on prepared baking sheet. Bake for 15-17 minutes. They are done when a toothpick comes out clean in the center.

Store in an airtight container at room temperature for up to two days, or freeze up to 3 months. Makes about 40 cookies

Creamy Parmesan Potatoes

I had these potatoes at an ugly sweater Christmas party a couple years ago. They were AWESOME so I asked for the recipe. I've made them a few times and added some grated fresh Parmesan. These are sooo easy and delicious which is the perfect combo.

Creamy Parmesan Potatoes
adapted from a Melinda Preator recipe
1 30oz package frozen shredded hash brown potatoes
3 TBSPs dried minced onion
1 1/2 tsps salt
1 tsp pepper
1/2 cup shredded Parmesan cheese
2 cups heavy whipping cream

1. Take frozen potatoes out of the freezer and let thaw until they easily break apart (about 4 hours in the fridge).
2. Pour shredded potatoes in to greased 9x13 baking dish.
3. Sprinkle dried onion, salt, pepper, and Parmesan cheese over potatoes. Mix together to combine.
4. Pour heavy whipping cream over the top of the potato mixture and stir lightly with a fork.
5. Cover with foil and bake at 350 degrees for 45 minutes. For the last ten minutes of baking remove foil to allow the top of the potatoes to crisp a little.

Bacon and Corn Oven Risotto

I've tried making risotto and I just don't have the patience to stand there and stir forEVER! This recipe uses the oven! You only spend a few minutes stirring on the stovetop, and then you put the lid on your pan and stick it in the oven. I like using fresh corn cut straight off the cob, but you can use frozen too.

Bacon and Corn Oven Risotto

adapted from http://www.jessicanwood.com

5 strips bacon
¾ cup Arborio rice
pinch of salt
1 shallot, thinly sliced
1 clove garlic, minced
3 cups low-sodium chicken broth, divided
1 cup fresh corn cut off the cob (frozen works too)
2 TBSP butter
¼ cup shredded Parmesan cheese
Fresh thyme (optional)
Fresh parsley, chopped (optional)

1. Preheat oven to 350 degrees.
2. Cook bacon over medium heat in an oven-safe pan (with a lid) until crisp . Remove bacon to paper towels to drain, but leave bacon fat in pan.
3. Toast the rice in bacon fat over medium-low heat for about 1 minute, stirring frequently. Add pinch of salt, garlic, and shallot to pan and saute another minute.
4. Deglaze pan with ½ cup chicken broth and stir well until liquid has absorbed. Add 1 1/2 cups of chicken broth and stir into rice. Put lid on pan and bake in oven for 20 minutes.
5. Remove and stir rice for one minute. When all the liquid has absorbed, add another cup of chicken broth and corn and return to oven for 15 minutes.
6. Remove pan from oven. Stir in the butter, Parmesan cheese, and a few fresh thyme leaves (optional). If your risotto seems really thick or dry, stir in a few extra TBSPs of chicken broth (should be slightly saucy).
7. Top with crumbled bacon and parsley, if desired, and serve.

Earth Day Cookies

Celebrate Earth Day with these sugar cookies! You can add food coloring to any sugar cookie dough, or use my recipe below.

Earth Day Cookies

1 cup butter, softened
1 1/2 cups sugar
1 egg
1 tsp vanilla
2 3/4 cups flour
1 tsp baking powder
1/2 tsp baking soda
Blue food coloring
Green food coloring

1. In a mixing bowl, cream butter and sugar until smooth. Beat in egg and vanilla.
2. Gradually blend in dry ingredients. Mix until dough comes together.
3. Divide dough about in half making one half slightly larger than the other. Add blue food coloring to the larger half and green food coloring to the smaller half to get desired color. You can mix it in with the mixer, stir it with a spoon, or even knead it in by hand.
4. Once the food coloring has been mixed in, pull a few small pieces from each color of dough and roll them into a ball with your hands. It should be about tablespoon sized. Place balls on ungreased cookie sheets.
5. Bake at 375 for 8-10 minutes. Let stand on cookie sheet 2 minutes before removing to cool on wire rack.
Makes 2 1/2 dozen

Eggnog Baked French Toast

It snowed last night!! San Antonio hasn't had this much snow for 30 years! While it was snowing we were having a perfect snowy night dinner, this Eggnog Baked French Toast. The powdered sugar on top even looked like snow! I have made a bunch of variations of this dish with different fruit, but it was time for a Christmas upgrade. Instead of half and half and a little syrup like my regular recipe here, I just mixed eggnog with the eggs and you can totally taste the eggnog flavor. I grated a little fresh nutmeg on top before baking too. If you are an eggnog lover, this needs to be in your recipe collection!

Eggnog Baked French Toast
1 16oz loaf french bread (day old bakery bread works great)
8 oz cream cheese
4 TBSP butter or margarine, melted
1 3/4 cups eggnog
10 eggs
Sprinkle of nutmeg
Powdered sugar
Syrup

1. Cube bread and layer half of it in a 9x13 in. pan. Cut the cream cheese into small pieces and sprinkle evenly across the bread. Cover with remaining bread cubes.
 2. Pour melted butter evenly over the top. Mix eggnog and eggs and pour over evenly. Press down with spatula so that all the liquid is absorbed by the bread. Sprinkle a little nutmeg over the top. Cover and refrigerate at least 2 hours or overnight.
3. Bake uncovered at 350 degrees for 45-55 min. If it starts to get too brown, lay a sheet of foil on top until it has finished baking. Remove from oven and sift powered sugar over top. Cut into squares. Serve with syrup
Makes 8-12 servings

Spritz Cookies

I have an old Pampered Chef cookie press tucked away in my pantry, and sometimes I forget it's there! I needed to make a treat for a cub scout pack meeting last week, with practically no ingredients on hand, and I remembered my cookie press. So here's the Pampered Chef Spritz Cookie recipe that I used. It calls for vanilla extract, but I like to use almond. It's an easy dough to work with, not too sticky. I divided it in half and added green food coloring to make some trees and wreaths. I sometimes have a hard time getting the dough to stick to the pan instead of stay on the press. I found that using just the right amount of dough is what makes it work for me (which is 1 and a half clicks of my trigger). A cold pan is supposed to help with that too. Spritz cookies aren't just a Christmas cookie even though that's how I think of them. My press has all different shapes, even a 4 leaf clover and pumpkin. If you don't have a press and want to try these, just roll them into tsp sized balls and press them down a little with your thumb. Happy baking.

Spritz Cookies

Pampered Chef
1½ cups butter, softened
1 cup sugar
1 egg
1 tsp vanilla or almond extract
3½ cups flour
Colored sugar or sprinkles (optional)

1.  Preheat the oven to 375°F.
2. In a large mixing bowl, beat the butter and sugar on medium speed of the electric mixer about 3 minutes or until creamy, scraping down the sides as necessary. Add the egg and vanilla; beat well.
3. Add the flour; mix on low speed just until blended, scraping down the sides as necessary. (The dough will be soft; do not refrigerate.)
4. Fit the cookie press with the desired disk and fill it with the dough. Press the dough onto the cookie sheet 1" apart.
5. Decorate the cookies with colored sugar or sprinkles, if desired. Bake 10-12 minutes or until the edges are light golden brown. Cool the cookies 2 minutes on the cookie sheet, then remove cooking rack. Repeat with the remaining dough.

Makes about 6 dozen cookies.

Green Bean Casserole Cups

We made these last Thanksgiving instead of regular old green bean casserole and they were awesome! The recipe comes from a Tasty video that you can find here. It makes 6 servings, so take that into consideration when buying ingredients. So if you have those family members that need their green bean casserole, try upping your game with this fancy looking version. Also, don't accidentally grab the honey wheat Ritz...true story.

Green Bean Casserole Cups

tasty video

One sleeve RITZ crackers

2½ cups condensed mushroom soup, divided
1 cup french fried onions, divided
2 cups chopped green beans
¾ cup cheddar cheese
½ cup milk
Salt, to taste
Pepper, to taste

1. Preheat oven to 350˚F/180˚C.
2. Place RITZ crackers and ½ cup french fried onions in food processor. Reserve 3 crackers and the other ½ cup of french fried onions. Pulse the mixture to form a fine crumb.
3. Add ½ cup of mushroom soup, pulse until combined. The texture should be pliable. If too dry add more soup, if too wet add more crackers.
4. Take a spoonful of the mixture and mold it into a muffin tin.
5. In a bowl, combine green beans, cheese, remaining soup, and french fried onions. Add salt and pepper to taste.
6. Scoop the mixture into the cracker cups.
7. Crush the reserved RITZ and top each muffin.
8. Bake for 20 minutes or until golden brown.
Makes 6 muffins cups

Mini Baked Alaska

If you've never had Baked Alaska, let me tell you about it. Think layers of cake and ice cream all underneath a dome of crispy meringue. Man these are good, but a lot of work!!! I'm not giving specific measurements on this really, just explaining what I did to end up with 12 beautiful Mini Baked Alaskas. For my cake, I used a pound cake mix and baked it in a 9x13 inch pan for 28 minutes. I was able to get exactly 12 rounds. Brownie would also be great or even a sugar cookie! I used Blue Bell Milk Chocolate Ice Cream and Talenti Roman Raspberry Sorbetto (which was amazing). This took a lot of freezing time and freezer space, so make sure you've got plenty of both. I wasn't sure how much meringue icing I would need so I made it in batches. I mixed 1/2 cup meringue powder, 1/2 cup water, and 4 cups of powdered sugar. I ended up doing 3 batches of this which was perfect to cover 12 by piping. So 1 batch would work for 4. I also used little squares of foil to freeze everything on because it made it easier to fit them all into my freezer. I added a video at the bottom of me tapping my fork on the finished dessert so you can hear how crispy it gets in the oven! If you need a dessert to wow, these are show stoppers!!!

Mini Baked Alaska

12, 2 1/2 inch cake or brownie rounds

1, 1 1/2 quart container of ice cream

1 pint of sorbet

3/4 cup meringue powder

1 1/2 cups cold water

12 cups powdered sugar

1. Prepare your ice cream layer by scooping out a ball of ice cream with a regular sized ice cream scoop. Use the side of the ice cream container to flatten out the bottom of your scoop as you pull it up. This will make it sit nicely on the cake.

2. Using a tablespoon sized scoop, take out a small ball from the bottom of the scoop of ice cream, then scoop out the same size of ball of sorbet and place it into the hole. See the 3rd pic down. This can get messy, so make sure you are using ice cream that is hard. If your ice cream starts to soften up, stick it back in the freezer. Put the ice cream balls on something that will fit in your freezer or little squares of foil, like me. FREEZE THESE FOR 4 HOURS OR LONGER.

3. While ice cream is hardening, make the meringue icing. I ended up making it in 3 batches because it was a rainy day and I wanted to make sure my meringue peaks stayed stiff. For each batch mix 1/2 cup meringue powder and 1/2 cup cold water. Beat until peaks form. Then add 4 cups of powdered sugar and beat until stiff peaks form.

4. When ice cream balls are completely frozen, pull them out one at a time. Place the ball on a cake round. Pipe or spread on meringue icing however you want (I tried all kinds of tips) making sure to cover the cake and ice cream completely. Stick back in the freezer. Repeat for each ice cream ball.

5. FREEZE 4 MORE HOURS OR UP TO 2 DAYS.

6. When ready to serve, bake at 500 degrees on a baking sheet for 3-4 minutes until golden. Watch to make sure it doesn't get too dark. This crisps up the meringue, so I definitely recommend this method. You can also use a kitchen torch to toast it, but it doesn't crisp up like baking it does. Serve immediately.

Makes 12 LARGE portions.

Pecan Pie Bars

Happy Pi day! These are so good! Pecan pie is my absolute favorite pie and these bars are very similar. They don't have the gooeyness of the pie, but still have all the flavor. The crust is kind of like a cross between a shortbread cookie and a pie crust. I like them better the 2nd or even 3rd day. I also like to freeze them wrapped individually. My kids pull them from the freezer to take them in their school lunch, and they are thawed by the time they eat. Now go make some pie!

Pecan Pie Bars
adapted from theslowroasteditalian.com
Crust
1 1/4 cups unsalted butter, softened
6 TBSPs sugar
2 large eggs
1 1/2 tsps vanilla
2 1/4 cups flour
1/4 tsp baking powder
1/8 tsp salt
Topping
1 cup unsalted butter
1/2 cup light corn syrup
1 1/2 cups light brown sugar, packed
2 TBSPs heavy cream
Pinch of salt
1 pound pecans, chopped

1. Preheat the oven to 350 degrees F.
2. For the crust, beat the butter and sugar in the bowl of an electric mixer fitted with a paddle attachment, until light, approximately 3 minutes.
3. Add the eggs and the vanilla and mix well.
4. Sift together the flour, baking powder, and salt. Mix the dry ingredients into the batter with the mixer on low speed until just combined.
 5. Press the dough evenly into an ungreased 9x13 inch baking pan, making an edge about 1 inch up the sides like you would a pie crust . It will be very sticky; sprinkle the dough and your hands lightly with flour. Bake for 15 minutes, until the crust is set but not browned. Allow to cool.
6. For the topping, combine the butter, corn syrup, and brown sugar in a large, heavy-bottomed saucepan.
7. Cook over low heat until the butter is melted, using a wooden spoon to stir. Raise the heat and boil for 3 minutes. Remove from the heat.
8. Stir in the heavy cream, pinch of salt, and pecans.
9. Pour over the crust, trying not to get the filling between the crust and the pan. Bake for 25 to 30 minutes, until the filling is set. Remove from the oven and allow to cool.
10. Wrap in plastic wrap and refrigerate until cold. Cut into bars and serve.
These freeze really well!

Chocolate Orange Fudge

These flavors together are one of my favorite combos! Orange extract gives this fudge it's orange flavor. I added the orange slice pieces on top just for fun. This is the easiest fudge to make, really! You can change it up by substituting a different extract like this Chocolate Peppermint Fudge or this Chocolate Fudge with nuts.

Chocolate Orange Fudge
3 cups (18 oz.) semi-sweet chocolate chips
1 (14 oz.) can sweetened condensed milk
Dash salt
1 tsp orange extract
Candy orange slices for garnish (optional)

1. Line 8 or 9 inch square pan with foil, extending foil over edges of pan.
2. Melt chocolate chips with sweetened condensed milk and salt in heavy saucepan over low heat. Remove from heat. Stir in extract. Spread evenly into prepared pan. Place pieces of orange candy on top, if desired.
3. Chill 2 hours or until firm. Remove from pan by lifting edges of foil. Cut into squares.

Chocolate Peppermint Fudge

This recipe is the same as my Foolproof Chocolate Fudge recipe, but with minor tweaking. Can't have Christmas without it.

Chocolate Peppermint Fudge
Adapted from Eagle Brand
3 cups (18 oz.) semi-sweet chocolate chips
1 (14 oz.) can sweetened condensed milk
Dash salt
1 tsp peppermint extract
Crushed peppermints or candy canes for garnish (optional)

1. Line 8 or 9 inch square pan with foil, extending foil over edges of pan.
2. Melt chocolate chips with sweetened condensed milk and salt in heavy saucepan over low heat. Remove from heat. Stir in extract. Spread evenly into prepared pan. Sprinkle on crushed peppermint, if desired.
3. Chill 2 hours or until firm. Remove from pan by lifting edges of foil. Cut into squares.

Peanut Butter Ritz

I have been trying to keep it low key this Christmas with my baking and candy making. I haven't made much except for some Cranberry Orange Bread and a few cookies. One new thing I did try however, was these peanut butter crackers. I got the idea from a cook book I own called Eat More Dessert by Jenny Keller. I love this cookbook! It has such cute and easy dessert ideas for parties. I also love it because I was able to go to a book signing and she autographed my book. :) I won't post her recipe, because I'm sure she would like you to buy the book, but I'll give you the basics. I spread some peanut butter between 2 Ritz crackers and then dipped it in melted almond bark. I also tried it with green and red. You could make these for any occasion really, and they are extra cute with a little piped on design on the top.