We love some German Chocolate anything around here

Did you happen to know that today is German Chocolate Cake Day? I love German Chocolate Cake! How about you? Is it the chocolate cake that makes it so good? or the pecan and coconut icing? Whatever it is it is a fabulous combination. And it happens to be one of, if not my husband's favorite cake. So since we are celebrating Father's Day all this week around here and my husband is a fabulous father, let's just throw out some German Chocolate recipes. I'm not going to post the standard German Chocolate Cake because we all know that the best one is on the side of the German Chocolate box. That's not very fancy but it's true.

So how about a twist or two on a German Chocolate Cake recipe. My Mother-in-law makes the best German Chocolate Pie you have ever put in your mouth so this is her recipe. And why not a German Chocolate Cheesecake recipe to go with it? Why, because it is to die for. The German's got this right.

Geniessen! (that's "enjoy" in German - I know that because I googled it).

Danke Shon! (thank you very much) I didn't google that. My sweet Daddy was in Germany during WWII and he always said Danke Shon for thank you. I won't ever forget those words or the fine man who said them.


Nana's German Chocolate Pie

Ingredients:
-1 package (4 ounce) Baker’s Sweet German Chocolate
-1/4 cup butter
-1 2/3 cups evaporated milk
-1 1/2 cups sugar
-3 tablespoons cornstarch
-1/8 teaspoon salt
-2 eggs
-1 teaspoon vanilla
-1 1/3 cups shredded coconut
-1/2 cup pecans
-1 unbaked 10-inch pie shell

Directions:
1.  Melt chocolate with butter in a medium saucepan over low heat; stirring until blended. Remove from heat and gradually blend in milk.
2.  Mix together sugar, cornstarch, and salt. Stir in eggs and vanilla. Then gradually add to chocolate mixture.
3.  Pour chocolate mixture into pie shell.
4.  Mix together coconut and pecans; sprinkle over filling.
5.  Bake at 375 degrees for 45 minutes or until top is puffed. The filling will be soft but will set while cooling. Cool at least four hours before serving.



German Chocolate Cheesecake

Ingredients:

For Cheesecake:
-24 ounces cream cheese, softened and cut into chunks
-1/2 cup granulated sugar
-2 eggs
-1/4 cup dairy sour cream
-1 teaspoon vanilla extract

For Chocolate Cake:
-4 oounces unsweetened chocolate
-1/2 cup (1 stick) butter
-2 cups granulated sugar
-4 eggs
-2 teaspoon vanilla extract
-1 1/2 cups all-purpose flour

For Chocolate Glaze (for sides):
-1/2 cup semi-sweet chocolate chips
-2 tablespoon whipping cream

For German Chocolate Topping:
-2 egg yolks
-2/3 cup granulated sugar
-1/3 cup butter, cut into small pieces
-2/3 cup whipping cream
-1 teaspoon vanilla extract
-1 cup flaked coconut
-1 cup chopped pecans

Directions:
For Cheesecake:
1.  On bowl of electric mixer or in food processor fitted with metal blade, blend together cream cheese, sugar, eggs, sour cream and vanilla extract until smooth.
2.  Set aside. 

For Chocolate Cake:
1.  In large microwave safe bowl, combine chocolate and butter. Microwave on high (100%) power for 2 to 3 minutes, or until just melted. Cool slightly.
2.  With fork, beat in sugar, eggs and vanilla extract until smooth.
3.  Add flour and mix until blended.
4.  Spoon into well-greased 9.5-inch spring-form pan, spreading evenly.

For Chocolate Glaze:
1.  In a small microwave-safe bowl combine chocolate chips with whipping cream.
2.  Microwave on High Power for 45 to 60 seconds. Beat until smooth.
3.  Spread on sides of cheesecake.

For German Chocolate Topping:
1.  In a small microwave safe bowl, beat egg yolks. Stir in sugar, butter and whipping cream.
2.  Microwave on High power 4 minutes, stirring every minute. Remove from microwave and stir in vanilla extract.
3.  Stir in coconut and pecans until well blended.
4.  Refrigerate until mixture is of spreading consistency. Spread on top of the cheesecake.

Baking Directions:
1.  Carefully spread cheese mixture evenly over top of chocolate batter. Bake in preheated 425 degree oven for 15 minutes.
2.  Reduce oven temperature to 350 degrees and continue baking 55 to 60 minutes.
3.  Turn oven off, open oven door and let cake cool completely to room temperature in oven. Refrigerate until well chilled.
4.  Remove sides from spring-form pan. Invert cake onto serving plate, so cheesecake is on bottom and chocolate cake is on top.
5.  Spread sides with Chocolate Glaze.
6.  Spread top evenly with German Chocolate Topping.
7.  Refrigerate until serving time. Garnish with whipped cream, if desired.

The Best Strawberry Cake

Ingredients for Cake:
1 (18.25-ounce) box white cake mix
1 (3-ounce) box strawberry-flavored instant gelatin
1 (15-ounce) package frozen strawberries in syrup, thawed and pureed
4 large eggs
1/2 cup vegetable oil
1/4 cup water

Ingredients for Strawberry Cream Cheese Frosting:
1/4 cup butter, softened
1 (8-ounce) package cream cheese, softened
1 (10-ounce) package frozen strawberries in syrup, thawed and pureed
1/2 teaspoon strawberry extract
7 cups confectioners' sugar
Freshly sliced strawberries, for garnish, optional 

Directions for the Cake:
Preheat oven to 350 degrees. Lightly grease 3 8-inch round cake pans.
In a large bowl, combine cake mix and gelatin. Add pureed strawberries, eggs, oil, and water; beat at medium speed with an electric mixer until smooth.
Pour into prepared pans, and bake for 20 minutes, or until a wooden pick inserted in the center comes out clean.
Let cool in pans for 10 minutes. Remove from pans, and cool completely on wire racks.

Directions for the frosting:

In a large bowl, beat butter and cream cheese at medium speed with an electric mixer until creamy. Beat in 1/4 cup of the strawberry puree and the strawberry extract. (The rest of the puree is leftover but can be used in smoothies or on ice cream for a delicious treat.) 
Gradually add confectioners' sugar, beating until smooth. 
Spread frosting in between layers and on top and sides of cake. 
Garnish with sliced fresh strawberries, if desired. 

Brownies with Coconut Frosting

Ingredients for brownies:
Cooking spray
2 ounces unsweetened baking chocolate
1/3 cup solid vegetable shortening, such as Crisco
2 large eggs
1 cup sugar
2/3 cup all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon salt
1 cup chopped pecans
1 teaspoon vanilla extract
Coconut Frosting, recipe follows

Ingredients for Coconut Frosting:
1 cup evaporated milk
1 cup sugar
4 egg yolks
1/2 cup butter (1 stick)
10 ounces fresh or frozen grated coconut, thawed
1 1/2 cups nuts (pecans, walnuts or almonds), finely chopped
1 teaspoon vanilla extract 

 Directions for Brownies:
1. Preheat the oven to 350 degrees F. Spray or grease the bottom of an 8"-by-8"-by-2" pan.
2. Melt the chocolate with the shortening in the microwave or over a double boiler. Cool slightly.
3. In a mixing bowl, beat the eggs well. Add the sugar and combine thoroughly, then stir the chocolate mixture.
4. Sift the flour together with the baking powder and salt, and stir into the flour mixture. Stir in the pecans and vanilla extract.
5. Spread the batter evenly in the prepared pan. Bake until a toothpick inserted in the center comes out clean, 25 to 30 minutes.
6. Cool in pan for 5 minutes and cut into squares. These are delicious warm or cold.
7. Spread with Coconut Frosting.

Directions for Coconut Frosting:
1. Combine the evaporated milk, sugar and egg yolks in a saucepan. Stir with a wire whisk until the yolks are fully incorporated.
2. Add the butter, melt, and bring to a simmer.
3. Cook until the mixture thickens, 12 to 15 minutes, stirring constantly. Add the coconut, nuts and vanilla extract and let cool. Yield: 4 cups.

Pound Cake Challenge: Red Velvet Peppermint Pound Cake

Ingredients for Cake:
· 3 cups all-purpose flour
· ½ teaspoon baking powder
· ½ cup all-vegetable shortening
· 2 sticks butter, softened
· 3 cups sugar
· 5 medium eggs
· ¼ cup cocoa powder
· 1 teaspoon vanilla extract
· ½ teaspoon peppermint extract
· ¼ teaspoon salt
· 1 bottle red food coloring
· 1 cup buttermilk

Ingredients for Icing:
· 12 soft peppermints
· 1 stick butter, softened
· 1 (8-ounce) cream cheese
· 1 box powdered sugar
· 1 teaspoon vanilla
· Hard peppermint candies, for garnish

Directions for Cake:
1. Preheat oven to 300 degrees. Grease a 10-inch tube pan with butter and dust with flour or sugar to coat.
2. Sift flour and baking powder together and set aside.
3. Cream shortening, butter and sugar. Add eggs, one at a time, mixing well after each addition. Add cocoa, vanilla, peppermint extract, salt and food coloring. Mix well.
4. Add alternately the flour mixture and the buttermilk, beginning and ending with the flour mixture. Combine well.
5. Pour batter into prepared pan and bake for approximately 1 hour and 20 minutes or until pick comes out clean.
6. Cool cake in pan on wire rack for 15 minutes. Remove cake from pan and cool completely on wire rack before icing.

Directions for Icing:
1. Put soft peppermint candies in a resealable bag and crush. Set aside.
2. In a large bowl, cream together the butter and cream cheese. Gradually add powdered sugar and then the vanilla. Cream until smooth.
3. Divide the icing in half. Add crushed soft peppermint candies to half and spread on top of cake. Spread the other half on the side of the cake.
4. Place hard peppermint candies around base of cake for garnish. 

Five Flavor Pound Cake

Ingredients for Cake:
3 cups all-purpose flour
½ teaspoon baking powder

1 cup milk
1 teaspoon coconut extract
1 teaspoon lemon extract
1 teaspoon rum flavored extract
1 teaspoon butter flavored extract
1 teaspoon vanilla extract
1 cup butter, softened
½ cup shortening
3 cups white sugar
5 eggs, beaten

Ingredients for Glaze:
1/2 cup white sugar
1/4 cup water
1/2 teaspoon coconut extract
1/2 teaspoon rum flavored extract
1/2 teaspoon butter flavored extract
1/2 teaspoon lemon extract
1/2 teaspoon vanilla extract

Directions:
Preheat oven to 325 degrees. Grease and flour a 10 inch tube pan.
In a medium bowl, combine flour and baking powder. Set aside. In a small bowl, combine the milk and 1 teaspoon each coconut, lemon, rum, butter and vanilla extracts; set aside.
In a large mixing bowl, cream butter, shortening and 3 cups sugar until light and fluffy. Add eggs, and beat until smooth. Beat in flour mixture alternately with milk mixture, beginning and ending with flour mixture. Spoon mixture into prepared pan.
Bake for 1 1/2 to 1 3/4 hours, or until cake tests done. Cool in pan on wire rack for 10 minutes.
Turn cake out of pan onto wire rack. Place waxed paper under rack to catch glaze drippings. Slowly spoon Five Flavor Glaze onto top of hot cake. Cool completely.
To make the Five Flavor Glaze: In a saucepan, combine 1/2 cup sugar, water and 1/2 teaspoon each coconut, lemon, rum, butter and vanilla extracts. Bring to a boil, stirring until sugar is dissolved.

Halloween Layered Fudge

Ingredients:
· 1 teaspoon butter
· 2 cups (12 ounces) semisweet chocolate chips
· 1 can (14 ounces) sweetened condensed milk, divided
· 8 ounces white candy melts
· 1/4 teaspoon orange extract
· 2 to 4 drops orange food coloring

Directions:
Line an 8-in. square pan with foil; butter foil and set aside.
In a microwave-safe bowl, heat chocolate chips and 1 cup milk on high for 30 seconds; stir. Repeat until mixture is smooth. Pour into prepared pan. Chill for 10 minutes.
Meanwhile, in a microwave-safe bowl, melt candy melts with remaining milk; stir until smooth. Stir in extract and food coloring. Spread over chocolate layer.
Chill for 1 hour or until firm. Using foil, remove fudge from pan. Cut into 1-inch squares.

Salted Caramel Cupcakes

Ingredients for cupcakes:
1 1/4 cups all-purpose flour
3/4 tsp baking powder
1/4 tsp salt
1/2 cup firmly packed dark brown sugar
1/4 cup granulated sugar
1/2 cup unsalted butter, room temperature
2 large eggs, room temperature
1 tsp vanilla extract
1/2 cup whole milk

Ingredients for Salted Caramel Frosting:
1/4 cup granulated sugar
2 tablespoons water
1/4 cup heavy cream
1 teaspoon vanilla extract
1 ½ sticks butter, softened
1 teaspoon sea salt
1 cup powdered sugar

Directions for cupcakes:
Preheat your oven to 350. Line a standard 12 cup cupcake pan with liners.
In a bowl, whisk together the flour, baking powder, and salt.
In another bowl, beat the sugars and butter using an electric mixer. You want it to be light and fluffy, which should take approximately 3 minutes if the mixer is on medium-high speed.
Add in the eggs and vanilla until combined.
Add in the flour mixture in three batches, alternating with milk in two additions.
Beat on low speed until just combine and scrape down sides of bowl.
Fill the prepared cupcake cups and bake for 20 minutes until you can insert a toothpick and it comes out clean.
Frost with Salted Caramel Frosting.

Directions for frosting:
Briefly stir together granulated sugar and water in a small saucepan and bring to a boil over medium-high heat. Continue cooking, without stirring, until mixture turns dark amber in color, 6-10 minutes.
Remove from heat and slowly add in cream and vanilla, stirring with a wooden spoon until completely smooth. Set aside until cool to the touch, about 25 minutes.
Beat butter and salt on high in a large bowl until light and fluffy, about 3 minutes. Reduce speed to low, add powdered sugar, and mix until completely incorporated.
Turn mixer off and scrape down the sides of the bowl, then add caramel. Beat frosting on medium-high speed until airy and thoroughly mixed, about 2 minutes.
For easiest spreading, cover and refrigerate until stiff, about 45 minutes, before using.

Chocolate Cake with Nutella Buttercream Frosting

Ingredients for Cake:
· 3 ½ cups all-purpose flour
· 1 ½ cups cocoa powder
· 3 teaspoons baking powder
· 3 teaspoons baking soda
· 2 teaspoon salt
· 4 cups sugar
· 1 cup butter, melted
· 2 cups milk
· 4 large eggs
· 1 tablespoon vanilla extract
· 1 ½ cups boiling water

Ingredients for Frosting
· 1 ½ cups butter
· 3 cups powdered sugar
· 1 cups Nutella
· 1 teaspoon vanilla extract
· Pinch of salt
· 1-2 tablespoons cream or milk

Directions:
1. Preheat oven to 350 degrees. Spray 4 9-inch round baking pans with nonstick cooking spray. Line the bottoms of the pans with parchment paper and then spray again lightly with cooking spray.
2. In a large bowl, whisk together the flour, cocoa powder, baking powder, baking soda and salt.
3. In the bowl of the mixer, cream together the sugar and butter. Add the milk, eggs and vanilla; mix until combined. Add the dry ingredients and mix until combined. Pour in the boiling water and gently mix together. The batter will be thin.
4. Divide the batter between the 4 pans. Bake 30-35 minutes or until a toothpick inserted in the center comes out clean. Let cakes cool for 10 minutes and then turn them out to a cooling rack to cool completely. Remove the parchment paper. For best results, refrigerate or freeze the layers before frosting the cake.
5. To make the frosting, cream the butter in a mixing bowl until smooth and creamy. Add the powdered sugar, a little at a time until fully incorporated. Mix in Nutella, vanilla and salt and beat until light and fluffy. Add as much cream (or milk)  as needed to make the frosting a spreading consistency, adding a teaspoon at a time.
6. To assemble the cake, place one layer on a cake stand or serving plate. Top with buttercream frosting and spread in an even layer. Repeat between layers then sides and top of take. Refrigerate the cake for 10-15 minutes.

Key Lime Pie Ice Cream Cake

Ingredients:
· 1 frozen key lime pie, thawed
· ½ gallon ice cream, slightly softened
· Frozen non-dairy topping to garnish

Directions:
1. In a large mixing bowl, crumble the thawed pie. Mix in the ice cream and combine well.
2. Spread the mixture into a 9x13-inch baking dish and freeze at least 20 minutes.
3. Remove from freezer about 5-10 minutes before serve and top with non-dairy topping.

5 Year Anniversary Week: The Best Strawberry Cake

This is probably our most popular dessert ever!  It's amazing!

Ingredients for Cake:

·         1 (18.25-ounce) box white cake mix

·         1 (3-ounce) box strawberry-flavored instant gelatin

·         1 (15-ounce) package frozen strawberries in syrup, thawed and pureed

·         4 large eggs

·         1/2 cup vegetable oil

·         1/4 cup water

Ingredients for Strawberry Cream Cheese Frosting:

·         1/4 cup butter, softened

·         1 (8-ounce) package cream cheese, softened

·         1 (10-ounce) package frozen strawberries in syrup, thawed and pureed

·         1/2 teaspoon strawberry extract

·         7 cups confectioners' sugar

·         Freshly sliced strawberries, for garnish, optional

Directions for the Cake:

1.  Preheat oven to 350 degrees. Lightly grease 3 8-inch round cake pans.
2.  In a large bowl, combine cake mix and gelatin. Add pureed strawberries, eggs, oil, and water; beat at medium speed with an electric mixer until smooth.
3.  Pour into prepared pans, and bake for 20 minutes, or until a wooden pick inserted in the center comes out clean. Let cool in pans for 10 minutes. Remove from pans, and cool completely on wire racks.

Directions for the frosting:

1.  In a large bowl, beat butter and cream cheese at medium speed with an electric mixer until creamy. Beat in 1/4 cup of the strawberry puree and the strawberry extract. (The rest of the puree is leftover but can be used in smoothies or on ice cream for a delicious treat.)
2. Gradually add confectioners' sugar, beating until smooth. Spread frosting in between layers and on top and sides of cake. Garnish with sliced fresh strawberries, if desired.

Old Fashioned Southern Jam Cake

Ingredients for Cake:
· 1 ¾ cups all-purpose flour
· 1 ½ cups granulated white sugar
· 1 cup canola oil
· 1 cup buttermilk
· 1 cup raisins
· 1 cup seedless blackberry jam
· 1 teaspoon baking soda
· 1 teaspoon baking powder
· 1 teaspoon ground cinnamon
· 1 teaspoon ground nutmeg
· 1 teaspoon allspice
· ½ teaspoon salt
· 1 teaspoon vanilla
· 3 eggs
· 1 cup finely chopped pecans or walnuts

Ingredients for Caramel Frosting:
· 2 ¼ cups brown sugar
· 1 ½ sticks butter
· 2 teaspoons vanilla
· 3 tablespoons white corn syrup
· 4 ½ tablespoons milk
· 2 ¼ cups powdered sugar

Directions for Cake:
1. Preheat oven to 350 degrees. Grease and flour 2 9-inch round baking pans.
2. Combine all ingredients for the cake, with the exception of the pecans (or walnuts) and mix well on low speed of electric or stand mixer. Increase speed to high until sugar is completely dissolved.
3. Fold in pecans and pour batter evenly into the 2 pans. Bake for 40 minutes or until cake pulls away from the sides of pans. Cool on wire racks for 10 minutes and then remove from pans. Frost with caramel frosting.

Directions for Caramel Frosting:
1. Melt all ingredients except powdered sugar on top of stove. Remove from heat and add sugar.
2. Stir and cool until the frosting has a glazed look and is of spreading consistency. Spread between layers, on sides and top of cake.

Mini Pineapple Upside Down Cakes

Ingredients:
· 2/3 cup packed brown sugar
· 1/3 cup butter, melted
· 1 (20 ounce) can pineapple tidbits
· 1 box yellow cake mix
· 3 eggs
· 1/3 cup vegetable oil
· 12 maraschino cherries, halved

Directions:
1. Preheat oven to 350 degrees.
2. In a small bowl, combine brown sugar and butter until blended. Spoon into 24 greased muffin cups. Drain pineapple, reserving the juice, and spoon into the prepared cups.
3. In a large bowl, combine the cake mix, eggs, oil and reserved pineapple juice. Beat on low using an electric mixer for about 30 seconds. Beat on medium speed for 2 more minutes. Spoon batter over pineapple, filling each cup about ¾ full.
4. Bake for 18 to 22 minutes or until a toothpick inserted near the center comes out clean. Immediately invert onto wire racks to cool. Top with maraschino cherry half.

Best Ever Carrot Cake

Ingredients for cake:
· Butter and flour for coating pans
· 2 cups all-purpose flour
· 2 cups sugar
· 2 teaspoons baking soda
· 2 teaspoons ground cinnamon
· 1 teaspoon salt
· 4 eggs
· 1 ½ cups vegetable oil
· 3 cups grated carrots
· 1 ½ cups chopped pecans, optional

Ingredients for frosting:
· 2 (8 ounce) packages cream cheese, room temperature
· 1 stick salted butter, room temperature
· 1 (16 ounce) box powdered sugar
· 1 teaspoon vanilla
· ½ cup chopped pecans, toasted

Directions for cake:
1) Preheat oven to 350 degrees. Butter and flour 3 (9-inch) round pans; Line bottom of the pans with parchment paper.
2) In a large bowl, combine flour, sugar, baking soda, cinnamon, and salt. Add eggs and vegetable oil. Using a hand mixer, blend until combined. Stir in carrots and pecans.
3) Pour into pans. Bake for approximately 40 minutes. Remove from oven and cool for 5 minutes. Remove from pans, place on waxed paper and allow to cool completely before frosting.

Directions for frosting: 

1) Combine all ingredients, except nuts, into a medium bowl and beat until fluffy using a hand mixer. Spread frosting between each cake layer and on top and sides of cake. Sprinkle nuts on top of cake.

Cold Oven Brown Sugar Pound Cake

Ingredients:
· 1 cup butter, softened
· ½ cup shortening
· 2 cups firmly packed light brown sugar
· 1 cup granulated sugar
· 6 large eggs
· 3 cups cake flour
· 1 teaspoon baking powder
· 1 cup canned evaporated milk
· 2 teaspoons vanilla extract
· 2 cups chopped toasted pecans

Directions:
1. Do not preheat oven. Grease and dust with sugar a 10-inch tube pan.
2. Beat butter and shortening in a large bowl at medium speed with an electric mixer until creamy. Gradually add brown sugar and granulated sugar, beating at high speed for 5 to 7 minutes or until mixture is light and fluffy. Add eggs, 1 at a time, beating only until the yellow yolk disappears after each addition.
3. Sift together flour and baking powder in a medium bowl. Add to butter mixture in thirds, alternately with half of the milk, beginning and ending with flour mixture. Beat batter at low speed only until blended after each addition. Stir in vanilla and pecans. Pour batter into prepared pan.
4. Place pan in cold oven. Set oven temperature to 300 degrees.
5. Bake for 1 hour and 30 minutes to 1 hour and 45 minutes or until a long wooden pick inserted in the center comes out clean. Cool in pan on a wire rack 10 minutes. Remove from pan and cool completely on a wire rack.

Coca-Cola Cake

Ingredients for the Cake:
· 1 cup Coca-Cola
· ½ cup buttermilk
· 1 cup butter, softened
· 1 ¾ cups granulated sugar
· 2 large eggs
· 2 teaspoons vanilla extract
· 2 cups all-purpose flour
· ¼ cup unsweetened cocoa
· 1 teaspoon baking soda
· 1 ½ cups miniature marshmallows

Ingredients for Frosting:
· ½ cup butter
· 1/3 cup Coca-Cola
· 3 Tablespoons unsweetened cocoa
· 1 pound powdered sugar
· 1 tablespoon vanilla extract
· ¾ cup chopped pecans (optional)

Directions:
1. Preheat oven to 350 degrees. Grease and flour a 9x13-inch baking pan.
2. Stir together Coca-Cola and buttermilk in a small bowl; set aside.
3. Beat butter in a large bowl at low speed with an electric mixer until creamy. Gradually add sugar; beat until blended. Add eggs, one at a time, beating only until yellow disappears into the batter. Beat in vanilla.
4. Whisk together flour, cocoa, and baking soda in medium bowl. Add to butter mixture in thirds, alternating with half of Coca-Cola/buttermilk; beginning and ending with flour mixture. Beat at low speed only until blended. Fold in marshmallows.
5. Pour batter into prepared pan. Bake for 30 to 35 minutes or until a wooden pick inserted in center comes out clean. Cool 10 minutes. Meanwhile, make the frosting.
6. To prepare frosting, bring butter, cola and cocoa to a boil in a large saucepan over medium heat, stirring until butter melts. Remove from heat; whisk in powdered sugar and vanilla. Pour immediately over warm cake, spreading evenly. Sprinkle with pecans, if using. Cool completely.

Bacon Chocolate Cupcakes

I just couldn't resist posting another popular recipe from 2014 - Bacon Chocolate Cupcakes!
Check it out here.  You'll be glad you did!

Frozen Brownie Peppermint Cheesecake

Ingredients: 

·         1 box chocolate fudge brownie mix

·         2 large eggs

·         2/3 cups vegetable oil

·         ¼ cup water

·         1 (8-ounce) package cream cheese, at room temperature

·         1 (14-ounce) can sweetened condensed milk

·         1 ½ - 2 teaspoons peppermint extract

·         8 soft peppermints, crushed

·         Red food coloring, optional

·         1 (8-ounce) container frozen whipped topping, thawed

Directions:

1.        Preheat oven to 350 degrees.  Grease a 7-inch or 8-inch springform pan.  Can also do these as bars in a 9x13-inch pan.

2.       Prepare the brownie mix adding the eggs, vegetable oil and water.  Pour the brownie batter into the pan and bake according to package directions.  Allow to cool completely.

3.       Meanwhile, in a large bowl, beat the cream cheese until smooth and creamy.  Once it is smooth, slowly add the milk while continuing to beat the mixture.  Mix until smooth.  Add the peppermint extract, food coloring and crushed peppermints. 

4.       With a spatula, fold the whipped topping to the mixture gently until completely combined.  Pour the cheesecake mixture over the brownie mixture and freeze at least 8 hours.

5.       Before serving, allow to thaw about 10 minutes before cutting.   Return any leftovers to freezer. 

Pumpkin Butter Cake

Ingredients for the crust:
· 1 box yellow cake mix
· ½ cup butter, melted
· 1 egg, slightly beaten

Ingredients for the filling:
· 1 (15-ounce) pumpkin puree (not pumpkin pie filling)
· 1 (8-ounce) cream cheese, softened
· ½ cup melted butter
· 3 eggs
· 1 teaspoon vanilla
· 1 teaspoon pumpkin pie spice
· 1 (1-pound) box powdered sugar
· Whipped cream and toasted chopped pecans, for garnish

Directions:
1. Preheat oven to 350 degrees.
2. Spray a 9x13-inch baking dish with cooking spray. Mix crust ingredients in a medium bowl until well combined. Press crust into the bottom of the baking dish evenly.
3. Beat pumpkin, cream cheese, melted butter and eggs until creamy. Add vanilla and pumpkin pie spice. Gradually add powdered sugar and beat well. Spread filling over crust.
4. Bake for 50 minutes (center will still be slightly giggly). Let sit in pan for about 30 minutes before serving.
5. Serve with a dollop of whipped cream and sprinkle with toasted chopped pecans. 

This Pumpkin Butter Cake is delish!!!

Apple Butterscotch Cake

Ingredients:
· 1 box yellow cake mix
· 2 small boxes instant butterscotch pudding
· ½ cup vegetable oil
· 1 ¼ cups water
· 4 eggs
· 1 cup grated apple (recommend Granny Smith Apples)
· 1 cup butterscotch chips
· 1 can vanilla frosting
· 1 ½ cups praline pecans (store bought in bag)

Directions:
1. Preheat oven to 350 degrees. Grease a 10-inch Bundt pan.
2. In a medium mixing bowl, combine cake mix, puddings, oil, water and eggs with electric mixer. Stir in apple and butterscotch chips. Pour into prepared cake pan.
3. Bake 40-45 minutes or until toothpick inserted comes out clean. Let cake cool in pan for 10 minutes. Then invert cake onto serving plate to finish cooling.
4. Chop 1 cup praline pecans and stir into vanilla frosting. Frost cooled cake and top with remaining ½ cup of pecans.

Toffee Pecan Caramel Pound Cake

Ingredients:
1 ½ cup butter, softened
2 cups brown sugar, packed
1 cup white sugar
5 large eggs
3 cups all-purpose flour
1 teaspoon baking powder
½ teaspoon salt
1 cup whole milk
1 (8-ounce) bag toffee bits
1 cup chopped pecans
1 recipe Easy Creamy Caramel Sauce

Directions:
Preheat oven to 325 degrees and generously spray a 12-cup nonstick Bundt pan with baking spray with flour.
Beat the butter until creamy and then add sugars, beating until fluffy. Add eggs, one at a time, beating until just the yellow disappears after each egg.
In a medium bowl, combine the flour, baking powder, and salt. Gradually add the flour mixture to the butter mixture in thirds, alternately with milk in between each third. Beat until just combined. Stir in toffee bits and pecans and spoon into prepared pan.
Bake for 1 hour and 20 minutes or until a wood pick inserted near the center of cake comes out clean. To prevent excessive browning, the top of the cake may need to be covered with foil near the end of the cooking time.
Let cool in pan for 10 minutes. Remove from pan and let cool completely on a wire rack. Spoon caramel over cake.


Easy Creamy Caramel Sauce

Ingredients:
¾ cup butter
1 ½ cups light brown sugar, firmly packed
2 tablespoons water
¼ teaspoon salt
¾ cup evaporated milk
1 tablespoon vanilla extract

Directions:
Add butter, brown sugar, water and salt to a medium saucepan and heat over medium heat, stirring until butter melts.
Bring to a boil for 3 to 5 minutes depending on desired thickness, stirring occasionally.
Remove from heat and stir in evaporated milk and vanilla.
Sauce can be stored in an airtight container for 5-7 days. It can also be frozen for up to 3 months. Be sure to use an airtight container that’s not glass because the sauce can expand and rupture glass. Defrost overnight in the fridge and warm gently before using.