Chocolate Pie

 

Ingredients:

• 1 c sugar
• 1/2 c flour
• 1/4 tsp salt
• 3 c milk
• 1/2 c cocoa
• 3 egg yolks, slightly beaten
• 2 Tbsp butter
• 1 tsp Vanilla
• 1 baked pie shell

Instructions:
Mix sugar, flour, salt, and cocoa in top of double boiler.
Stir in milk and cook for 15 minutes over hot water, stirring constantly until thick.
Add egg yolks and cook 3 minutes.
Add butter, cool.
Add vanilla and pour into baked 9″ pie shell.
Make meringue from remaining 3 egg whites, using 6 tablespoons sugar and 1 tablespoon lemon juice or 3/4 teaspoon cream of tartar.
Spread on pie and bake at 350 degrees for about 15 to 20 minutes.

Brown Sugar Caramel Pound Cake

 

Ingredients:

• 1 ½ cups butter softened
• 2 cups light brown sugar, packed
• 1 cup granulated sugar
• 5 large eggs
• 3 cups all-purpose flour
• 1 teaspoon baking powder
• ½ teaspoon salt
• 1 cup whole milk
• 1 8oz bag toffee chips (I use Heath)
• 1 cup pecans, chopped
• Caramel Drizzle:
• 1 – 14 oz can sweetened condensed milk
• 1 cup brown sugar
• 2 tablespoons butter
• ½ teaspoon vanilla extract

Directions:

Preheat oven to 325 spray a 12 cup Bundt pan with cooking spray or grease and dust with flour

Beat butter until creamy. Add sugars beating until fluffy. Add eggs one at a time. In medium bowl, combine flour, baking powder and salt. Add flour mix to batter alternately with milk, beat until just combined. Stir in toffee chips and pecans. Spoon batter into pan and bake 85 minutes or until wooden pick comes out clean. To prevent excess browning, cover cake with foil while baking.

Let cake cool in pan for 10 minutes. Remove from pan, and let cool completely on a wire rack. Spoon caramel drizzle over cooled cake.

Directions for Caramel Drizzle:
In a medium saucepan combine condensed milk and brown sugar; bring to a boil over medium-high heat, whisking frequently. Reduce heat, and SIMMER for 8 minutes, whisking frequently. Remove from heat; whisk in butter and vanilla. Let cool for 5 minutes before using.

Yummy Cream Puffs And Chocolate Eclairs – It’s A Pastry Frenzy!

 

Ingredients

PASTRY SHELLS

• 1 cup water
• 1/2 cup (8 tablespoons) Kerrygold unsalted butter
• 3/8 teaspoon Morton salt
• 1 1/4 cups King Arthur Unbleached All-Purpose Flour
• 4 large eggs

CREAM PUFF FILLING

• 2 cups heavy or whipping cream
• 1/4 cup granulated Domino sugar, or to taste
• 1 teaspoon McCormick vanilla extract

CHOCOLATE ÉCLAIR FILLING

• pastry cream filling

*See easy substitute in tips, below.

ICING

• 1 cup Toll House chocolate chips or chopped semisweet chocolate
• 1/2 cup heavy or whipping cream

Instructions

Before you begin: note that the pastry recipe will make 12 cream puffs OR 20 to 24 éclairs. The filling recipes (whipped cream, and pastry cream) make enough for 12 pastries each. The icing recipe is a generous amount for icing 2 dozen éclairs. If you simply want to drizzle the éclairs with icing, cut both the chocolate and cream in half.

Preheat the oven to 425°F. Lightly grease (or line with parchment) two baking sheets.

Combine the water, butter, and salt in a medium-sized saucepan, heat until the butter has melted, and bring to a rolling boil.
Remove the pan from the heat, and add the flour all at once, stirring vigorously.

Return the pan to the burner and cook over medium heat, stirring all the while, until the mixture smooths out and follows the spoon around the pan; this should take less than a minute.
Remove the pan from the heat, and let the mixture cool for 5 to 10 minutes. It’ll still feel hot, but you should be able to hold a finger in it for a few seconds. If you have an instant-read thermometer, the temperature should be below 125°F.

Transfer the mixture to a mixer, and beat in the eggs one at a time; it’ll look curdled at first, but when you add the last egg it should become smooth. Beat for at least 2 minutes after adding the last egg.

Using a generously filled tablespoon cookie scoop, or a level muffin scoop, drop the thick batter onto the prepared baking sheets in 3- to 4-tablespoon mounds. Space the mounds about 3″ apart, to allow for expansion. For éclairs, pipe the batter into 5″ logs about 1/2″ to 3/4″ in diameter.

Bake the pastries for 15 minutes, then reduce the oven temperature to 350°F and bake for an additional 25 minutes, until pastries are a medium golden brown. Don’t open the oven door while the pastries are baking.

Remove the pastries from the oven. Make a small slit in the top of each, and return them to the oven for 5 minutes, to allow the steam to escape. Place them on a rack to cool. When they’re cool enough to handle, split each in half to make top and bottom pieces; splitting and exposing the centers to air will help keep them from becoming soggy.

To make the cream puff filling: Pour the cream into a mixing bowl, and begin to whip it on high speed (using your mixer’s whisk attachment, if you have one). Sprinkle in the sugar gradually as the cream whips. Whip until stiff, but be careful not to over-whip; cream should still look smooth.

Fill the bottom halves of the puffs with whipped cream, then replace their tops. Dust with confectioners’ sugar, and serve.

To make the éclair filling: Prepare your favorite pastry cream filling; see tips below for our favorite. You’ll need about 3 cups of filling.

Spoon the filling into the éclair shells.

To make the icing, place the chocolate chips or chunks and cream in a microwave-safe bowl or measuring cup.

Heat over low heat (or in the microwave) until the cream is very hot.

Remove from the heat, and stir until the chocolate melts and the icing is smooth. Spoon over the éclairs, spreading to the edges. Serve immediately.

Blue Ribbon Chicken Pot Pie

 

Ingredients

• 2 lb chicken breasts, boneless and skinless
• 2 c Swanson chicken broth (enough to cover breasts)
• 1/2 tsp salt
• 1/4 tsp ground black pepper
• 1 1/2 c half and half
• 3 Tbsp Land O’ Lakes butter (yes, 3 tablespoons!)
• 1 medium onion, chopped
• 1 c celery, chopped
• 1/3 c Gold Medal all purpose flour
• 1 1/2 c frozen mixed vegetables, thawed (i use green beans, corn, carrots and peas)
• 2 medium potatoes, cooked and cubed (or 1 can small white potatoes, cubed)
• 1 Tbsp parsley, freshly chopped
• 1/2 tsp thyme, dried
• 2 pie pastry (for double crust pie)
• 1 egg, lightly beaten

Instructions

In a large saucepan over medium-high heat, combine the chicken breasts, chicken broth, salt and pepper. Bring to a boil and reduce heat to low. Cover and let simmer for 30 minutes, or until chicken is no longer pink in the center and the juices run clear.
Remove the chicken and let cool. Pour the remaining chicken broth mixture into a measuring cup. Let stand; spoon off fat. Add enough canned broth to equal 1 cup if needed. Add half and half to the broth mixture to equal 2 1/2 cups. Cut chicken into 1/2 inch pieces.
In the same pan, melt butter or margarine over medium heat. Add the onion and celery. Saute, stirring, for 3 minutes. Stir in flour until well blended. Gradually stir in broth mixture and the herbs.
Simmer, stirring constantly, until the sauce thickens and boils. (you will think this is TOO MUCH liquid, but it’s not). Add the chicken and vegetables to the broth and stir to combine. Line a deep pie dish with one of the pastries and pour mixture in, almost to the top.
Cover mixture with second pastry, making sure to “seal the edges” by pinching together the top and bottom then pressing against the lip of the dish. Cut a few vent holes in the pastry then brush pastry with beaten egg. Use any leftover scraps from the pastries to make a design on top.
Bake at 400 degrees for 30 minutes or until the crust is golden brown and the filling is bubbling. Let cool for 10 minutes and serve.
When done, the inside ingredients will be thick and creamy.

BOSTON CREAM CUPCAKES

 

Ingredients :

• 1 (3.4 oz) box Vanilla instant pudding
• 1 1/2 cups heavy whipping cream
• 1/2 cup powdered sugar
• 1/4 cup milk
• 1/2 cup sour cream

(NOTE: this pudding mixture tastes like pastry cream..it can be used as a filling for a fruit tart or other pastry calling for cream filling such as cream puffs.)
1.Make cupcakes/cake according to directions on box. Use your favorite yellow cake, ours is Duncan Hines. Let cool.
2. Mix together pudding, cream, powdered sugar, milk, and sour cream. Beat on medium speed until stuff peaks form. For cupcakes, cut each cupcake in half and add a dollop of filling. Put top back on cupcake and frost with ganache. I am making it as a whole cake, so the entire filling is going over one layer and the second layer of cake will be covered in the ganache
Ganache:
1 cup heavy whipping cream
12 oz semi-sweet chocolate chips
Heat cream in sauce pan until it comes to a boil. Remove from heat, pour over chocolate in a mixing bowl. Stir to mix together. Let cool slightly.
Keep in refrigerator until ready to serve.

Parmesan Garlic Cauliflower

 

Ingredients:

• 3 tablespoons fresh minced garlic
• 3 tablespoons olive oil
• 1 head cauliflower, separated in florets
• 1/3 cup grated parmesan cheese
• salt and black pepper
• chopped fresh parsley

Directions:

Preheat oven to 450 degrees.
Grease large casserole dish.
Place olive oil and garlic in large resealable bag.
Add cauliflower and shake to mix.
Pour into prepared casserole dish.
Bake for 20 to 25 minutes, stirring halfway through.
Top with Parmesan and parsley and broil for 3 to 5 minutes until golden brown.

Loaded Up Broccoli Salad

 

INGREDIENTS

• 6 cups fresh broccoli florets
• 1/3 cup red onion, diced
• 1 cup celery, diced
• 2 cups seedless red grapes, halved
• 1 cup mayonnaise
• 1/3 cup sugar
• 1 tablespoon apple cider vinegar
• 8 slices bacon
• 1/2 cup slivered almonds

PREPARATION
Cook bacon in large skillet over medium-high heat for 10 minutes, or until crispy.

Combine broccoli, red onion, grapes and celery in large bowl.

In a separate bowl, whisk together mayonnaise, sugar and apple cider vinegar.

Drain bacon slices on paper towel. Crumble 7 slices of bacon and mix into broccoli mixture.

Crumble remaining bacon and mix into dressing. Pour dressing over broccoli and toss together.

Mix in slivered almonds so everything is thoroughly coated, then cover bowl with plastic wrap, and refrigerate for at least 2 hours before serving so flavors combine

Chocolate Salted Caramel Tart

 

Ingredients

• Makes about 6-8 servings
• Almond Chocolate Sweet Pastry
• 1 1/4 cups (160g) flour
• 1/4 cup (30g) ground almonds
• 1/4 cup (30g) unsweetened cocoa powder
• 1/4 cup (50g) sugar
• 1/4 tsp salt
• 1 stick (110 g) cold unsalted butter, cut into small (1/2-inch) cubes
• 1 tsp vanilla extract
• 1 egg
• 1-2 tbsp ice water
• Caramel
• 1 1/2 cups (300 g) sugar
• 1/2 cup water
• 1/2 cup (120 g) heavy cream
• 5 tbsp (70 g) unsalted butter
• 1 tsp salt
• Chocolate Ganache
• 1/2 cup (120 g) heavy cream
• 4 oz (120g) bittersweet chocolate, chopped
• Garnish
• sea salt crystals

Directions

Prepare the sweet pastry. In a large bowl mix flour with ground almonds, cocoa powder, sugar and salt.
Incorporate butter to the flour mixture, using a pastry blender, a fork or a pastry processor, until crumbs are formed. Add the egg and vanilla extract and mix them in. Add water and incorporate into the dough. Wrap it with plastic, knead slowly to form a disc and refrigerate for at least 30 minutes or overnight.
On o floured surface or over the plastic wrap roll the dough to a circle with about 1 1/2 inches larger than your tart pan. Lift up the rolled dough and place it on a greased 9 inch tart pan. Remove the edges and refrigerate for 30 minutes before baking.
Prick the dough with a fork, line a parchment paper over the dough. Fill with dry beans, rice or pie weights.
Bake for 15 minutes in preheated 350 F (180C) oven. Remove the weights and the parchment paper. Return to oven for another 10 to 15 minutes. Allow to cool before removing from the tart pan.
Prepare the caramel. Place the sugar and water in a medium heavy bottomed saucepan over medium-high heat, and cook without stirring until sugar dissolves and gets a caramel color.
Remove the pan from the heat and add the cream. It will bubble a little bit.
Cook for about 1 or 2 minutes stirring constantly with a wooden spoon until smooth. Remove from heat and add butter and salt. Stir well until smooth.
Let the caramel cool slightly and pour over the chocolate crust. Refrigerate for about 4-5 hours.
Prepare the chocolate ganache. Heat the cream in a small saucepan. When the cream just begins to boil at the edges, remove from heat and pour over the chopped chocolate. Let sit one minute, then stir until smooth.
Pour the chocolate ganache over the caramel. Spread it evenly and refrigerate for another 2-3 hours before serving. Sprinkle with sea salt flakes and serve.

Sweet Potato Casserole Recipe

 

Ingredients

• 5 cups cooked sweet potatoes, mashed (about 5-6 medium sweet potatoes)
• 1 cup granulated sugar
• 8 tablespoons butter, softened
• 1½ teaspoons vanilla extract
• ½ cup milk
• 2 eggs

For the Streusel Topping:

• 1 cup brown sugar, packed
• ½ cup all-purpose flour
• 1 cup chopped pecans
• 4 tablespoons butter, softened
• ½ cup mini marshmallows, optional

Instructions

Preheat oven to 350º F. Scrub sweet potatoes and boil or bake in the oven until tender.
Cool, peel and mash the sweet potatoes. Stir in granulated sugar, butter, vanilla, milk and eggs, mix well. Pour mixture into a 9×13 casserole dish or individual dishes for serving.
For the topping:
Mix brown sugar, flour, nuts and butter together and spread evenly over sweet potato mixture.
Cook for 30 minutes until topping has browned. If using mini marshmallows, add them the final 10 minutes of baking. Remove from oven and serve.

Pecan Chicken Salad

 

INGREDIENTS:

• 4 cups chicken breast chopped or 2-15oz. cans
• 1 1/2 cups sliced seedless grapes (red or white)
• 3/4 cup chopped celery (this is a little too much for me, I’d reduce to 1/2 cup or less)
• 1 Tbs sugar
• 1 Tbs Worcestershire sauce
• 1 Tbs lemon juice
• 3/4 cup pecans
• 1 cup mayonnaise

DIRECTIONS:
Mix all ingredients and stir together, enjoy!

KING’S HAWAIIAN HAM AND SWISS SLIDERS

 

INGREDIENTS:

• 1 pack of King’s Hawaiian Original Sweet Dinner Rolls (12 pack)
• 1 lb deli ham, shaved/sliced (I just went to the lunch meat section!)
• 8 oz. block of swiss cheese, shredded
• 1 1/2 sticks butter
• 3 tablespoons dijon honey mustard
• 1 1/2 teaspoons worcestershire sauce
• 1 onion, thinly sliced
• 2 teaspoons poppy seeds (optional)

DIRECTIONS:

Preheat oven to 350 degrees
Melt butter over medium heat and saute the onions in the butter for 1-2 minutes.
Then add the mustard, worcestershire, and poppy seeds. Simmer for for about 5 minutes, unt
il the onions are soft.
Cut the entire pack of rolls in half, horizontally…keeping all the top and bottom halves separately in tact.
Spray a 9×13 casserole dish with non-stick spray, place bottom half of rolls, and spoon 1/2 of the onion mixture over the rolls.
Add a slice of ham and sprinkle swiss cheese over each roll.
Cover with the top half of rolls.
Spread the remaining onion mixture and any extra cheese over the top.
Bake covered for 15-20 minutes, and once finished, separate for servin

Old Fashion Coconut Pie

 

Ingredients:

• 1 1/2 cups half-and-half
• 1 1/2 cups coconut milk
• 2 eggs, beaten
• 3/4 cup sugar
• 1/2 cup cornstarch
• 1/4 teaspoon salt
• 3/4 cup flaked coconut
• 1 teaspoon vanilla extract
• 1 baked pie crust
• 3 egg whites
• 1/4 teaspoon cream of tartar
• 6 tablespoons sugar
• 1/2 cup flaked coconut

Directions:

Combine half-and-half, coconut milk, eggs, 3/4 cup sugar, cornstarch, and salt together in a saucepan; stirring constantly, slowly bring to a boil over low heat and cook until thick, about 30 minutes. Remove saucepan from heat; fold 3/4 cup coconut into the mixture with the vanilla extract. Pour the coconut mixture into the baked pie crust. Beat egg whites in a glass or metal bowl until foamy. Gradually add cream of tartar and 6 tablespoons white sugar, continuing to beat until soft peaks form. Spread egg white mixture over the pie. Sprinkle 1/2 cup coconut over the pie. Bake at 350 for, 12 to 15 minutes.

Rice Krispies Ice Cream Sandwiches

 

INGREDIENTS:

• 1⁄2cup corn syrup
• 1⁄2cup peanut butter
• 4cups Rice Krispies
• 2cups ice cream (half of a l litre container) or 2 cups frozen yogurt, very slightly softened (half of a l litre container)

DIRECTIONS

In a medium bowl, stir together corn syrup and peanut butter.
Add cereal and stir until well coated.
Press mixture firmly and evenly into a buttered 9″x13″ pan.
Place in freezer until firm, about 15 minutes.
Cut cereal mixture in half crosswise.
Spread one half with softened ice cream or frozen yogurt.
Top with second half of Rice Krispie mixture to make one very large sandwich.
Freeze until firm, about 2 hours.
Cut large sandwich into 2″ portions (using ruler again).
Wrap individually in foil paper or freezer wrap and store in freezer until needed.

Loaded Baked Potato Salad

 

Ingredients:

• 4 large russet potatoes
• 1/2 cup mayonnaise
• 1/2 cup sour cream
• 1/2 cup shredded extra sharp cheddar
• 4 tbsp stone ground or yellow mustard (to taste)
• 1/4 cup chopped chives, divided
• 8 strips thick cut bacon, cooked crisp and chopped
• Salt and fresh cracked black pepper

Instructions:
In a medium bowl whisk together the mayonnaise, sour cream, and mustard until well mixed. Add 3/4 of the chopped chives along with some salt and pepper. Whisk to mix. Fold in the cheese and bacon (reserve some bacon for a garnish). Cover and chill for thirty minutes.
Peel and cube the potatoes into 1/2″ pieces. Cook the potatoes in salted water until fork tender. Drain and cool slightly. Fold the cooked potatoes into the chilled dressing. Garnish with the remaining chives.

Mom’s Peaches and Cream Pie

 

Basic Pie Crust

• 1-1/2 cup Crisco (vegetable Shortening)
• 3 cups All-purpose Flour
• 1 whole egg
• 5 Tablespoons Cold Water
• 1 Tablespoon White Vinegar
• 1 teaspoon Salt

In a large bowl, with a pastry cutter, gradually work the Crisco into the flour for about 3 or 4 minutes until it resembles a coarse meal. In a small bowl, beat an egg with a fork and then pour it into the flour/shortening mixture. Add 5 tablespoons of cold water, 1 tablespoon of white vinegar and 1 teaspoon of salt. Stir together gently until all of the ingredients are incorporated.
Separate the dough into thirds. Form 3 evenly sized balls of dough and place each dough into a large Ziploc bag. Using a rolling pin, slightly flatten each ball of dough (about ½ inch thick) to make rolling easier later. Seal the bags and place them in the freezer until you need them. (If you will be using it immediately it’s still a good idea to put in the freezer for about 15 to 20 minutes to chill.)
When you are ready to use the dough to make a crust, remove from the freezer and allow to thaw for 15 minutes. On a floured surface roll the dough, starting at the center and working your way out. (Sprinkle some flour over top of the dough if it’s a bit too moist.) If the dough is sticking to the counter top use a metal spatula and carefully scrape it up and flip it over and continue rolling until it’s about ½ inch larger in diameter than your pie pan.
With a spatula, lift the dough carefully from the surface of the counter into the pie pan. Gently press the dough against the corner of the pan. Go around the pie pan pinching and tucking the dough to make a clean edge.

FILLING:

• 8 large ripe but firm peaches
• 2 tablespoons of sugar for peaches
• 1/2 cup sugar
• 3 tablespoons flour
• 1/4 teaspoons salt
• 1/3 cup heavy cream
• 2 egg yolks
• 1/2 teaspoon pure vanilla

Heat oven to 375 degrees. Peel peaches with a vegetable peeler using the serrated edge. Slice peaches in half horizontally and remove the pit. Place them face side up and sprinkle sugar on the top of each one. Use more sugar if needed. Bake in 375 degree oven for 15 minutes and then flip peaches over. Continue to bake on other side.
While peaches are baking for the first 15 minutes, prepare your pie crust or use a frozen deep dish refrigerated pie crust. Cut a circle of parchment paper to cover bottom and add pie weights on top. I use beans to weight down my pie crusts. Bake pie crust in oven at the same time you are ready to flip the peaches over and bake on the second side for 20 minutes. Remove from oven and lift the parchment paper with pie weights from the crust. Cut peaches in half and place in a circle all around the outside of the crust and in the middle. Turn down the oven to only 325 degrees while you make the custard.
In a medium bowl, mix together 1/2 cup of sugar, flour, salt, cream, vanilla and egg yolks mix with wooden spoon or whisk until smooth. Pour custard all over the peaches. Bake at 325 degrees for 50 minutes or until custard is set. Cool completely before slicing.

After Dozens Of Recipes We’ve Finally Found The One That Breaks Records

 

Ingredients

• 1 can Campbell’s Cream of Chicken Soup
• 2 cups Daisy sour cream
• 2 cups Kraft grated cheddar cheese
• 3 boneless, skinless chicken breasts, cooked and shredded
• 1/4 tsp. McCormick onion powder
• 1 tsp. Morton salt
• 1/4 tsp. pepper
• 2 lb. bag frozen OreIda tater tots (not thawed)

Instructions
Preheat oven to 350 degrees.
Mix all of the ingredients together and put into a 9 x 13 baking dish.
Bake for 1 hour or until hot and bubbly.

Soft chocolate chip cookies

 

Ingredients

• 1 cup butter (227g) softened
• 1/2 teaspoon (.5g) salt
• 2 teaspoons (8g) hot water
• 1 teaspoon (4g) baking soda
• 3 cups (375g) all-purpose flour
• 2 teaspoons (8g) vanilla extract
• 2 large eggs
• 1 1/2 cups (300g) packed brown sugar
• 1/2 cup (100g) white sugar
• 2 cups (350g) semisweet chocolate chips

Instructions
In a stand mixer with paddle attachment, cream together the butter, white sugar, and brown sugar until smooth.
Beat in the eggs one at a time, then add in the vanilla.
Dissolve baking soda in hot water. Add to batter along with salt.
Remove bowl from stand mixer and stir in flour and chocolate chips.
Wrap dough in plastic wrap and chill for at least 1 hour, preferably overnight.
When ready to bake, preheat oven to 350 degrees F. Prepare cookie sheets with silpat or parchment paper.
Remove roughly 1-2 tablespoons of dough (depending on the size of cookie you prefer) and roll into a ball with your hands. Drop onto prepared pans. (I had 6 dough balls per cookie sheet)
Bake for about 8-10 minutes in the preheated oven, or until edges are JUST barely browning. These cookies are best when slightly UNDER done.

Homemade Blackberry Cobbler

 

Ingredients:

• 2 1/2 C Fresh blackberries, washed
• 1 C Sugar
• 1 C Flour
• 2 t Baking powder
• 1/2 t Salt
• 1 C Milk
• 1 Stick of unsalted butter, melted

Directions:
First you should take care of the blackberry and sugar mixture because it needs to sit for a while. Stir together just the berries and sugar in a large bowl and let it sit out for 25-30 minutes. This will coax out the juices of the blackberries so that they can be sweetened up by the sugar, and we can taste the full spectrum of the fruit–this process is called macerating.

After about 20 minutes, you should turn on the oven to about 375º and start preparing your batter.

Stir together the flour, baking powder, salt, and milk with a wooden spoon. Next, stir in the melted butter and hand-mix it until the ingredients are well incorporated and you have few clumps.
Pick out a clean baking dish– a smaller one will do– pour in the batter and smooth it out. You can choose to line it with parchment paper or not, but don’t grease the pan (there is enough butter in there already!). Finally, pour the macerated blackberries on top with all the sugar included and evenly distribute it over the batter.
Bake this promising pan of happiness in the oven for 45 minutes to an hour, depending on how golden you prefer it to be. Let it set up for a good 15 minutes so it will hold its shape. It will be bubbling like crazy and quite hot, so be careful!
This hour goes a little like this: you can hear it bubbling through the vent behind the stove, you can smell the buttery dough caramelizing with the sugar, and you can see the dotted crown of blackberries creating that quintessential golden cobbler crust. It is a marvel to have in your oven, let me tell you!
Serve warm or room temperature with warmed cream or fresh whipped cream. You can store this at room temperature with foil over it for 2-3 days, probably longer in the fridge…but it never lasts that long for me!

Diabetic No Bake Sugar Free Strawberry Cheesecake

 

Ingredients

• 3/4 cup graham cracker crumbs
• 3 tablespoons butter, melted
• 1/4 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1 (8 ounce) package cream cheese, softened
• 1 1/2 cups milk
• 1 (1 ounce) package cheesecake flavor sugar-free instant pudding mix
• 2 pints fresh strawberries, sliced

Directions

Mix together graham cracker crumbs, melted butter, cinnamon, and nutmeg in a bowl.
Press the mixture into an 8-inch pie dish. Refrigerate while making filling.
Beat cream cheese in a mixing bowl with an electric mixer on medium speed until softened. reduce the speed to low, and gradually beat in milk, a little at a time (mixture will be watery). Use a rubber spatula to scrape cream cheese from the sides of the bowl, if necessary.
Beat in pudding mix until the filling is thick and smooth.
Spoon half of the cream cheese filling into the bottom of the graham cracker crust.
Spread half the strawberries over the filling.
Repeat cheesecake layer and strawberry layer.
Chill pie in refrigerator until set and cold, at least 1 hour.

Yummy Yogurt Berry Cake

 

INGREDIENTS

• 3/4 cup all-purpose flour
• 3/4 cup whole wheat flour
• 1/4 cup sugar
• 1/2 cup brown sugar
• 1 teaspoon salt
• 2 teaspoons baking powder
• 1/2 cup unsalted butter
• 4 eggs
• 1 teaspoon lemon juice
• 1/2 teaspoon vanilla extract
• 1 1/2 cups plain Greek yogurt
• 1 1/2 cups frozen berries (raspberries, blackberries, strawberries, blueberries or mixed)

PREPARATION
Preheat oven to 350º F and grease a 9×13 baking pan.
Melt butter in a small sauce pan on medium-low heat until it turns a golden brown, keeping an eye on it so it doesn’t burn. Remove from heat and let cool.
In a medium bowl whisk together whole wheat flour, flour, baking powder, and salt.
In a separate bowl, whisk together browned butter, sugar and brown sugar until light and fluffy, then add eggs, lemon juice and vanilla. Whisk until well combined.
While stirring, slowly add flour mixture into egg mixture. Once combined, mix in yogurt. Using a large spoon, gently fold berries in.
Pour into greased baking pan and bake for 30 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool and enjoy!
Recipe adapted from Tide And Thyme