'Just Desserts'

[Karenluvs6]

Yummylicious Fudge Turtle Cake

Serves: 18
Preparation: 15 minutes
Baking time: 1 hour

This is one of those easy and delicious cakes that you will make time and time again. It keeps well and is a great addition to picnics or backyard barbeques.

1 bag (14 oz) vanilla caramels
1 can (5 oz) evaporated milk (not sweetened condensed)
1 box (18-1/4 oz) German chocolate cake with pudding. (use the mix that calls for vegetable oil)
3/4 cup butter or margarine (not spread) at room temp.
1 bag (12 oz) semisweet choco chips.
2 cups pecans, chopped

Heat the oven to 350 degrees F., Line a 13 by 9 inch pan with foil and lightly grease the foil.
In a small saucepan, heat the caramels and milk over low heat, stirring occasionally, for about 10 minutes, or until the caramels melt.
Using an electric mixer, prepare the cake mix according to the package directions, using only half of the oil called for on the box. Beat on low speed for 1 minute. Add the butter, increase the mixer speed to high, and beat for 2 minutes more, or until the batter is thick and smooth.
Spread half the batter into the prepared pan. Bake for 12 to 14 minutes, or until the cake starts to puff up around the edges..(middle will be slightly wet)
Pour the caramel mixture over the cake and spread to the edges of the pan with a rubber spatula. Sprinkle with 1 cup of the chocolate chips and 1 cup of the pecans. Spoon the remaining cake batter over the top and carefully spread to the edges.
Bake for 35 -45 minutes more, or until the cake puffs up above the sides of the pan, springs back when gently pressed, and starts pulling away from sides of pan. Set the pan on a wire rack to cool.
Meanwhile, melt the remaining 1 cup of chips. Spread over the cooled cake. Sprinkle with the remaining pecans.
Let cool completely!
ENJOY!!
I know I will..

[Karenluvs6]

Delicious Canoli Cheesecake


Serves 16; Prep time 15 minutes, 8 hours to chill; baking time 1 hour 30 minutes.

In this ricotta and chocolate chip takeoff of the popular Italian pastry, most of the chips end up as a layer on the bottom
Cheesecake
1 3lb container of whole-milk ricotta (6 cups)
7 large eggs
1-1/4 cups granulated sugar
1/2 cup all-purpose flour
1 tablespoon vanilla extract
1-1/2 teaspoons grated orange peel
1/3 cup mini semisweet chocolate chips

TOPPINGS
3 tablespoons apricot preserves
3 small navel oranges, peel and white pith cut off, then slice into thin rounds.
1/4 cup shelled pistachio nuts, skins rubbed off.

1. fill a roasting pan (13x9) with hot tap water to a depth of 1 inch. Place pan on an oven rack in the center of oven.
2. HEAT OVEN TO 350 degrees
3. Lightly grease & flour an 8" springform pan. Tap out excess flour. Wrap the outside of the pan with heavy-duty foil, molding it tightly around the pan to prevent water from seeping in.
4. In a food processor, process the ricotta cheese , scraping down the sides once or twice, until smooth.
5. In a large bowl, whisk the eggs, sugar, flour, vanilla and orange peel until blended. Stir in the ricotta until blended and smooth.
6. pour the batter into the prepared pan and spread evenly. Sprinkle the chocolate chips over the top. Carefully place the pan into the pan of hot water. Bake for 1-1/2 hours, or until the top is golden and the cake pulls away slightly from the pan. ( the middle may still jiggle slightly when pressed gently)
7. Turn OFF the oven and prop the oven door open about an inch or so... Let the cake cool in the oven for about 45 minutes. Remove the pan from the water, then remove the foil. Set the pan on a wire rack to cool completely.
8. Up to 3 hours before serving, run a long, thin knife around the edge of the pan to loosen cake. Brush top of cake with half the melted preserves; top with a layer of orange slices and brush with the remaining preserves. Sprinkle with the pistachio nuts.

[blinc]

Ok, I have got to try that Canoli Cheesecake. I make several killer cheesecakes myself, but never tried a recipe like this one. Sounds absolutely delicious.

I also make a mean lemon meringue pie, if anyone needs a recipe.

[Karenluvs6]

yes Blinc, by all means....post that recipe...please do?!

[Karenluvs6]

"Fat Free? Impossible!!"

Ingredients

For Cake:
1 16 oz. pkg. of angel food cake mix
10 striped round peppermint candies, crushed (1/3 cup)

For Sauce:

3/4 cup sugar
1/3 cup unsweetened cocoa
4 teaspoons cornstarch
1/2 cup evaporated skim milk
1 teaspoon vanilla


Preparation

For Cake:
Prepare cake according to package directions.
Gently fold in crushed candy.
Pour into un-greased 10 inch tube pan.
Bake according to package directions.
Cool inverted.

For Sauce:
In a saucepan stir sugar, unsweetened cocoa, and cornstarch together.
Add evaporated skim milk. Stir. Cook and stir constantly until thick.
Then cook 2 minutes more. Remove from heat
Add 1 teaspoon vanilla.

Chill remaining sauce and re-warm before serving.

To serve--slice cake and serve with warm sauce over each serving.

Cake can be decorated with additional crushed peppermint candy

This is a great recipe for Christmas!

[blinc]

These recipes are starving me over here Karen!! {toothy} Here's the lemon meringue pie recipe.

Lemon Meringue Pie

Ingredients you will need:

1 baked 8 or 9" pie shell (needs to be baked before pie filling is put in)

3 eggs - seperated (whites will be used for meringue & yolks in the filling)
2 Tbls. margarine or butter
1/2 cup plus 1 TBLS of freshly squeezed lemon juice (pulp in the juice is fine)

1+1/2 cups sugar
3 Tbls. Flour
3 Tbls. Cornstarch
dash of salt
1+1/2 cup water

Filling:
In a large saucepot, combine the sugar, flour, cornstarch and dash of salt. Slowly stir in the 1+1/2 cups water.
Cook and stir over medium-high heat until mixture is thickend and bubbly. Reduce heat, cook and stir 2 minutes more.
Remove from heat and pour about 1 cup of the hot mixture into the bowl with the egg yolks... mix well. Pour the yolk mixture, back into the saucepan with the remaining filling.
Cook and stir for another two minutes more. Remove from heat.
Stir in the 2 Tbls. margarine and lemon juice. Keep filling warm (I just put a lid over the saucepot), while you prepare the Meringue.

Preheat oven to 350 degrees

Meringue:

In a fairly narrow, deep mixing bowl combine the following ingredients:
3 egg whites (I sometimes add a fourth egg white if I'm going for "big" meringue)
1/2 teaspoon vanilla
1 tsp. cream of tartar
Whip on highest setting of your mixer. When the egg whites start to foam up and get big, (about 1 minute) slooowly add 6 Tbls. sugar. The best way to do this is to just lightly sprinkle one Tbls. at a time over the egg whites, while the mixer is running.
Keep whipping for about another 4 to 6 minutes, until the mixture forms stiff, glossy peaks and sugar is dissolved.

When your meringue is ready, pour the pie filling into pie shell. Immediately (but gently) spread meringue mixture over the filling. If you make sure to spread your meringue all the way over the edges of the pie-crust, (sealing it) the meringue usually won't pull away from the pie shell while cooling. You can make the little peaks of meringue, simply by using a spoon or spatula. Dip back of spoon/spatula into the meringue and gently "swoop" in an upwards motions to make the little peaks.

Bake for 10 to 15 minutes until meringue is a nice golden brown. The browning, once it begins, goes quickly, so you need to keep a close eye on it.

Remove from oven and let cool on a wire rack for one hour. Chill in the fridge for 3 to 6 hours before serving. Cover if you keep it refridgerated longer then that.

Note: I really think the fresh squeezed lemon juice makes a huge difference in the taste of this pie. Also, this recipe uses a little more lemon juice then most recipes, which gives it a nice tart twang, rather then a mildly sweet lemon flavor. If you don't like a tart lemon taste, reduce the lemon juice to 1/3 cup. It will take 2 to 3 nice lemons to get the amount of juice needed. If you get the lemons to room temperature and roll them on the counter til they feel soft, it is much easier to get the juice. Plus, you get lots more juice that way. :)

Well, that's it, hope you enjoy this pie... people have really complimented the taste of it, and it's become a family favorite here.

[Karenluvs6]

Thank you for sharing that Blinc! Sounds scrumptuous!
Can't wait to try it.....I'll post what I think after I try it.

[Karenluvs6]

Chocolate Eclair Pie

__________________________________________________

"Low Cal!!"
___________________________________________________


Ingredients

1 box of graham crackers
1 lg. box of Sugar Free Vanilla Pudding
1 can of chocolate low fat cake frosting



Preparation

Mix pudding as directed on package.
Layer 9 x 13 pan with graham crackers.
Layer with pudding.
Continue layers until pan is full.
Melt frosting in microwave.
Pour melted frosting on top layer.
Refrigerate for 2 hours. Serve.

[Karenluvs6]

No Guilt-Chocolate Ice Cream Cake!



Estimated Times: Est. preparation time: 20 mins
Est. cooking time: 30 mins


Ingredients
1 Chocolate Angel Food Cake Recipe, ingredients follow
3/4 cup cake flour
1 ounce cocoa powder
1 1/2 cups superfine sugar
1 cup water
1 cup sugar
12 egg whites
2 tablespoons warm water
1 1/2 teaspoons cream of tartar
1/4 teaspoon salt
2 teaspoons vanilla extract
1 Fat Free Cocoa Icing Recipe, ingredients follow
1 cup water
1 cup sugar
1/4 cup cocoa powder
1 Additional Components
1/2 gallon Dreyer’s® Grand Fat Free Chocolate Fudge Ice Cream



Directions
Cake:
Preheat oven to 375 degrees. Cut parchment paper to fit the bottom of a 10-inch cake pan and place in the bottom of the ungreased pan. Triple sift flour, cocoa and ½ cup sugar and set aside. Whip egg whites and water until foamy, then add cream of tartar and salt. Slowly add remaining superfine sugar when whites reach soft peak stage. Whip until whites hold a stiff peak and incorporate extract into the meringue. Transfer meringue to a large bowl and fold in dry ingredients, being careful not to deflate egg whites. Mixture should stay stiff. Pour the batter into the prepared pan and gently smooth the top. Run a knife through the center of the cake to eliminate air holes and bake until cake is springy to the touch, about 30-45 minutes. Cool completely and remove from pan.


Icing:
In a small saucepan, heat the water with the sugar. Bring to a boil and remove from heat. Whisk in cocoa powder and let cool.

Assembly:
Split cake in half horizontally. Line cake pan with plastic wrap, making sure the wrap extends generously beyond the top rim of the cake pan, since it must be large enough to cover the top of the finished cake for freezing. Place bottom half of cake back in the pan. Spread softened Dreyer's Grand Fat Free Chocolate Fudge Ice Cream in a 1-inch thick layer on the cake. Cover ice cream with the top cake layer. Cover cake with plastic wrap and freeze completely, at least four hours. To serve, remove the cake from the freezer. Turn upside down to unmold, pulling on plastic wrap if necessary. Remove all plastic wrap and turn cake right side up on a platter. Using a knife dipped in hot water, slice cake into 12 pieces. Drizzle each slice with chocolate sauce.


Servings: 12

[Karenluvs6]

Black Forest Ice Cream Cake Roll





Estimated Times: Est. preparation time: 45 mins
Est. cooking time: 13 mins
Est. freezing time: 1 hr, 30 mins



Ingredients
1 cake recipe, (please see below)
4 eggs, separated
3/4 cup sugar, divided
1 teaspoon vanilla
1/2 cup sifted cake flour
1/3 cup unsweetened cocoa
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/3 cup water
1 recipe filling, (please see below)
1 (16-17-oz) can pitted dark sweet cherries, well-drained
1/3 cup almond-flavored liqueur
1 quart vanilla ice cream, softened
1 recipe glaze, (please see below)
1 (3-oz) bar bittersweet chocolate
1/3 cup whipping cream
1 teaspoon almond-flavored liqueur



Directions
Preheat oven to 375°F. Butter a 15x10x1/2-inch jelly roll pan. Line with waxed paper; butter again. For cake, beat egg yolks/ 1/2 cup sugar and vanilla in small mixer bowl until thick and lemon-colored, about 5 minutes. Combine dry ingredients. Add to egg yolk mixture alternately with water, beginning and ending with dry ingredients. Beat egg whites in large mixer bowl until frothy. Gradually add remaining 1/4 cup sugar, beating until egg whites are stiff, but not dry. Gently fold egg yolk mixture into egg whites. Spread batter evenly in prepared pan. Bake 12 to 15 minutes, or until cake springs back when lightly touched in center. Immediately loosen sides and turn cake out onto towel sprinkled with cocoa. Carefully remove waxed paper. Starting at narrow end, roll towel and cake together; cool completely on wire rack.

Meanwhile for filling combine cherries and liqueur; let stand at least 30 minutes. Drain well, reserving 1/4 cup liqueur. Combine cherries, reserved liqueur and ice cream. Unroll cake, remove towel. Spread ice cream to within 1 inch of edges; reroll cake. Wrap cake securely in aluminum foil and freeze until firm.

About 30 minutes before serving, prepare glaze. Combine chocolate and whipping cream in small heavy saucepan. Heat over low heat, stirring constantly, until chocolate is melted. Cool slightly; stir in liqueur. Remove cake from freezer. Unwrap and place on serving plate. Let stand at room temperature about 10 minutes. Spread glaze over top and sides of cake roll. Serve immediately.

Cooking Tips
Freezing Tip: Cake roll may be frozen up to 1 week. Glaze just before serving.


Servings: 12

[Karenluvs6]

Kahlua Fantasy Chocolate Cheesecake


Estimated Times: Est. preparation time: 30 mins
Est. cooking time: 40 mins
Est. refrigerating time: 3 hrs



Ingredients
1 1/3 cups chocolate wafer crumbs
1/4 cup LAND O LAKES® Butter, softened
1 tablespoon C&H Pure Cane Granulated Sugar
1 1/2 cups NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Morsels
1/4 cup coffee liqueur
2 tablespoons LAND O LAKES® Butter
2 eggs
1/3 cup C&H Pure Cane Granulated Sugar
1/4 teaspoon salt
16 ounces cream cheese, softened
1 cup cream
3 tablespoons C&H Pure Cane Powdered Sugar



Directions
Preheat oven to 325 degrees.

In a bowl combine chocolate wafer crumbs, melted butter and 1 tablespoon sugar. Pat into bottom of 9-inch springform pan. Set aside.

In a small saucepan over medium heat, melt semi-sweet chocolate chips with coffee liqueur and 2 tablespoons butter; stir until smooth. Set aside.

In a bowl, combine eggs, 1/3 cup sugar, and salt. Add cream cheese; blend well. Gradually blend in the chocolate mixture. Turn into the prepared crust. Bake for 40 minutes, or until filling is set. Remove from the oven and let stand at room temperature for 1 hour. Then refrigerate for 3 hours. Whip cream and powdered sugar to stiff peaks. Garnish cheesecake.


Servings: 12

[blinc]

oh yummy! I love the taste of Kalhua (sp). Think I'll make this as one of the desserts I take for Christmas dinner. Was going to make a chocolate truffle cheesecake, but this sounds too good to pass up.

[blinc]

Oh darn. I had everything to make the Kahlua cheesecake, exccept the Kahlua. Had Bill run down to the ABC store, to pick up a small bottle but the only thing they had was a BIG bottle! I ended up making the chocolate truffle and blueberry cheesecakes. Darn, I really wanted to try this. Next time I find a small bottle, I'm making this. Someone I know made a pudding type pie that had that flavoring in it and I loved it. Had it in something else too, I wonder if there's anything you can use as a substitute that would work? Bet there isn't.

[Karenluvs6]

Apricot -Lemon Coffee Cake



Estimated Times: Est. preparation time: 15 mins
Est. cooking time: 40 mins


Ingredients
1 recipe coffee cake, ingredients follow
1 (16-oz.) can apricot halves, drained, juice reserved
1 1/4 cups flour
1/2 cup sugar
1/2 cup butter, softened
1/2 cup sour cream
2 eggs
1 teaspoon baking powder
1 teaspoon grated lemon peel
1 recipe topping, ingredients follow
1/3 cup sugar
2 tablespoons butter
2 tablespoons flour
1 teaspoon grated lemon peel
1 recipe glaze, ingredients follow
1/2 cup powdered sugar
1 or more tablespoon reserved apricot juice



Directions
Heat oven to 350°F. Using paper towels, pat apricots dry; cut into slices. Set aside.

In a large mixing bowl combine flour, sugar, butter, sour cream, eggs, baking powder and lemon peel. Beat at low speed, scraping bowl often, until well mixed (1 to 2 minutes). Spread into greased 9-inch square baking pan.

In a small bowl, stir together sugar, butter, flour and lemon peel until crumbly. Arrange apricots over batter; crumble topping over apricots. Bake for 40 to 50 minutes or until golden brown and toothpick inserted in center comes out clean.


In a small bowl, stir together powdered sugar and enough reserved apricot juice for desired consistency. Drizzle over warm coffee cake.


Servings: 9

[Karenluvs6]

Carrot Ice Cream Cake With Mascarpone Icing



Estimated Times: Est. preparation time: 20 mins
Est. cooking time: 40 mins
Est. freezing time: 3 hrs



Ingredients
1 (18.25-oz.) package carrot or banana cake mix
1 1/2 pints vanilla ice cream, softened
2/3 cup whipping cream
1/3 cup mascarpone cheese
2 tablespoons powdered sugar, sifted
1 teaspoon vanilla extract



Directions
Bake cake mix according to package directions using a 9-inch bundt pan. Cool in pan for 10 minutes on rack. Unmold and cool completely.

When cake is cool, cut in half horizontally with a serrated knife. Set bottom layer of cake on a serving platter. Spread cut-side of cake with ice cream; cover with top layer of cake, cut-side down. Wrap in plastic wrap and freeze until ice cream is firm (about 2 hours).

In a medium bowl, whisk together cream, mascarpone cheese, powdered sugar and vanilla extract until smooth.

Remove cake from freezer; drizzle with mascarpone icing. Return to freezer until icing is frozen (about 1 hour); wrap lightly in plastic wrap.

To serve, remove cake from freezer 15 minutes before serving. Cut into 10 equal wedges. Garnish as desired.


Servings: 10

[Karenluvs6]

Caramel Cream Cheese Spice Cake


Estimated Times: Est. preparation time: 30 mins
Est. cooking time: 30 mins
Est. cooling time: 10 mins


Ingredients
3/4 cup butter (1 1/2 sticks)
1 teaspoon vanilla
1 cup light brown sugar, firmly packed
3 eggs
2 1/2 cups cake flour, sifted
2 teaspoons ground cinnamon
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon ground cloves
1/4 teaspoon ground nutmeg
1/4 teaspoon ground mace
1/4 teaspoon ground allspice
1 cup buttermilk*
1 recipe frosting, (please see below)
1 (3-oz) package cream cheese, softened
2 tablespoons butter
2 1/2 cups sifted confectioners sugar
1 teaspoon vanilla
6 tablespoons prepared premium caramel ice cream topping, divided



Directions
Preheat oven to 350°F. For cake, cream butter and vanilla in large mixer bowl. Gradually add sugar, beating until light and fluffy. Add eggs one at a time, beating well after each addition. Combine dry ingredients. Add to creamed mixture alternately with buttermilk, beginning and ending with dry ingredients.

Divide batter evenly between two buttered and floured 8-ich square cake pans. Bake 25 to 30 minutes or until wooden ick inserted in center comes out clean. Cool in pans 10 minutes. Remove from pans and cool completely on wire racks.

For frosting, beat cream cheese and butter in small mixer bowl until fluffy. Gradually add sugar and vanilla beating until smooth. To assemble cake, place one layer on serving plate. Spread with half of frosting. Spread with half of caramel topping. Place second layer on top of caramel. Spread with remaining frosting. Drizzle remaining caramel topping in 4 horizontal rows evenly spaced on top of cake. Run the tip of a sharp knife lightly through topping using a vertical motion to create a 'feathered' effect. Cake may be refrigerated up to 2 hours before serving.

*To make sour milk place 1 tablespoon vinegar or lemon juice in 1 cup liquid measure. Fill with fresh milk to make 1 cup.

Cooking Tips
Freezing Tip: Cake layers may be baked ahead and frozen. Cool layers. Wrap securely in aluminum foil or place in resealable freezer bags. Freeze up to 1 month. Thaw, wrapped, at room temperature.


Servings: 16

[Karenluvs6]

Chocolate Mudslide Frozen Pie


Estimated Times: Est. preparation time: 20 mins
Est. cooking time: 3 mins
Est. freezing time: 6 hrs


Ingredients
1 prepared 9-inch (9-oz.) chocolate crumb crust
1 cup NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Morsels
1 teaspoon instant coffee
1 teaspoon hot water
3/4 cup sour cream
1/2 cup granulated sugar
1 teaspoon vanilla extract
1 1/2 cups heavy whipping cream
1 cup powdered sugar
1/4 cup NESTLÉ® TOLL HOUSE® Baking Cocoa
2 tablespoons NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Mini Morsels



Directions
MELT 1 cup morsels in small, heavy-duty saucepan over lowest possible heat. When morsels begin to melt, remove from heat; stir. Return to heat for a few seconds at a time, stirring until smooth. Remove from heat; cool for 10 minutes.

COMBINE coffee granules and water in medium bowl. Add sour cream, granulated sugar and vanilla extract; stir until sugar is dissolved. Stir in melted chocolate until smooth. Spread into crust; chill.

BEAT cream, powdered sugar and cocoa in small mixer bowl until stiff peaks form. Spread or pipe over chocolate layer. Sprinkle with mini morsels. Freeze for at least 6 hours or until firm.


Servings: 8

[Karenluvs6]

Mississippi Mud Pie


Estimated Times: Est. preparation time: 15 mins
Est. cooking time: 5 mins
Est. freezing time: 2 hrs



Ingredients
1 prepared 8-inch (6-oz.) chocolate crumb crust
1 cup powdered sugar
1 cup NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Morsels
1/4 cup (1/2 stick) butter or margarine, cut up
1/4 cup heavy whipping cream
2 tablespoons light corn syrup
1 teaspoon vanilla extract
3/4 cup chopped nuts, divided (optional)
2 pints coffee ice cream, softened slightly, divided
1 whipped cream (optional)



Directions
HEAT sugar, morsels, butter, cream and corn syrup in small, heavy-duty saucepan over low heat, stirring constantly, until butter is melted and mixture is smooth. Remove from heat. Stir in vanilla extract. Cool until slightly warm.

DRIZZLE 1/3 cup chocolate sauce in bottom of crust; sprinkle with 1/4 cup nuts. Layer 1 pint ice cream, scooping thin slices with a large spoon; freeze for 1 hour. Repeat with 1/3 cup sauce, 1/4 cup nuts and ice cream. Drizzle with remaining sauce; top with remaining nuts. Freeze for 2 hours or until firm. Top with whipped cream before serving.


Servings: 8

[Karenluvs6]

Key Lime Cake


Estimated Times: Est. preparation time: 18 mins
Est. cooking time: 45 mins




Ingredients
2 tablespoons lime juice
1 package yellow cake mix
3 1/2 ounces instant lemon pudding mix
4 eggs
1 cup Mazola® oil
1 cup water
2 cups C&H Pure Cane Powdered Sugar
1/3 cup lime juice



Directions
Preheat oven to 325 degrees.

Combine lime juice, yellow cake mix, instant lemon pudding mix, eggs, oil, and water in a mixer bowl; beat until smooth.

Pour into a greased 13" x 9" baking pan. Bake for 45 minutes, or until done. Cool for 10 minutes. Pierce with a fork. Mix powdered sugar and lime juice in a small bowl. Pour over the warm cake.


Servings: 12

[Karenluvs6]

Cookie Cream Pudding Pie



Estimated Times: Est. preparation time: 20 mins


Ingredients
20 ounces cream sandwich cookies
1/4 cup margarine, softened
8 ounces cream cheese
1 cup C&H Pure Cane Powdered Sugar
7 ounces instant vanilla pudding mix
3 1/2 cups milk
12 ounces non-dairy whipped topping
1/2 cup cinnamon gum drops



Directions
Crush cream sandwich cookies; divide, placing one-third on the bottom of a serving bowl.

In a medium bowl, mix together margarine, cream cheese, and powdered sugar.

In another bowl, combine instant vanilla pudding mix and milk. Add to the cream cheese mixture with non-dairy whipped topping.

Layer half the batter over the crumbs in the bowl and repeat the layers, ending with the cookie crumbs. Garnish with cinnamon gum drops.


Servings: 10

[Karenluvs6]

Blueberry Cupcakes


Estimated Times: Est. preparation time: 27 mins
Est. cooking time: 20 mins



Ingredients
1/2 pound margarine
4 teaspoons C&H Pure Cane Granulated Sugar
2 teaspoons vanilla
4 egg yolks
2 cups flour
1 teaspoon baking powder
1/2 cup milk
4 egg whites
1 package cupcake wrappers
1 cup blueberries



Directions
In a bowl beat margarine and sugar with an electric mixer on medium speed until light and fluffy. Stir in vanilla and egg yolks; beat well. Mix in flour and baking powder alternately with milk. In a bowl beat egg whites with an electric mixer on medium speed until stiff. Fold into the flour mixture. Spoon batter into a cupcake wrapper lined muffin tin and divide blueberries on top. Bake at 350 degrees for 15 to 20 minutes.


Servings: 12

[Karenluvs6]

Sour Cream Cupcakes


Estimated Times: Est. preparation time: 15 mins
Est. cooking time: 15 mins


Ingredients
1 1/2 cups flour
1/2 teaspoon baking powder
1/2 cup C&H Pure Cane Granulated Sugar
2 eggs
3/4 cup sour cream
1 teaspoon vanilla
1 package cupcake wrapper



Directions
Preheat oven to 350 degrees.

In a bowl combine flour, baking powder, sugar, eggs, sour cream, and vanilla. Mix well; beating with an electric mixer at low speed for 4 minutes. Fill greased muffin tins or cupcake wrappers about one-third full. Bake for about 15 minutes.


Servings: 24

[Karenluvs6]

Black Bottom Cupcakes


Estimated Times: Est. preparation time: 15 mins
Est. cooking time: 20 mins


Ingredients
1 1/2 cups flour
1 teaspoon baking soda
1/2 teaspoon salt
1 1/2 cups C&H Pure Cane Granulated Sugar
1/4 cup NESTLÉ® TOLL HOUSE® Baking Cocoa
1 cup water
1/3 cup vegetable oil
1 tablespoon vinegar
2 teaspoons vanilla
1 (8-oz.) package cream cheese, softened
1 egg
1/8 teaspoon salt
3/4 cup NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Morsels



Directions
Preheat oven to 350°F. Fill muffin tins with 18 baking cups.

In a large bowl combine flour, baking soda, salt, 1 cup sugar and cocoa. Make a well in the center; set aside.

Combine water, oil, vinegar and vanilla in a separate bowl; pour into the well in the center of dry ingredients; stir well. Fill muffin cups 1/2 full with batter.

Combine softened cream cheese, egg, remaining 1/2 cup sugar and 1/8 teaspoon salt. Mix by hand or with an electric mixer until well blended. Stir in chocolate chips by hand. Spoon about 2 teaspoons of cream cheese mixture over the chocolate batter in each muffin cup and bake for 20 minutes, or until set.


Yields: 18 cupcakes

[Karenluvs6]

Coconut Confetti Cupcakes


Estimated Times: Est. preparation time: 20 mins
Est. cooking time: 30 mins


Ingredients
1 1/2 cups cake flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup unsalted butter, softened
1 cup granulated sugar
2 large eggs
3 teaspoons vanilla extract
1/2 cup buttermilk
4 cups shredded sweetened coconut
2 assorted food colorings
4 cups confectioner's sugar
4 teaspoons milk



Directions
Cupcakes: Heat oven to 350 degrees. Line cupcake tin with paper cupcake cups. Sift together cake flour, baking soda, and salt. Set aside.

In a bowl cream 1/2 cup butter with 1 cup granulated sugar on medium speed until fluffy. Beat in eggs, one at a time, beating well after each. Beat in 1 teaspoon vanilla. On low speed beat in flour mixture, alternating with buttermilk, in 2 batches, until batter is mixed. Spoon batter into cupcake cups, filling 3/4 full. Bake cupcakes until toothpick inserted in center comes out clean, 25 to 30 min. Transfer cupcakes to wire racks and let cool completely.

Meanwhile, prepare color coconut. For each color, measure 1 cup coconut, and put it in a plastic bag. Add food coloring, one drop at a time, seal the bag, and shake until coconut is colored. The more food coloring you add, the brighter the coconut.

Buttercream Frosting: Cream 3/4 cup butter with sugar on medium speed until fluffy. Beat in 2 teaspoons vanilla. On low speed, beat in enough milk to yield a spreading consistency. When cupcakes are cool, frost and sprinkle with coconut.


Servings: 12