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Dessert

Peanut Butter Cups Made Healthy

Who doesn’t love peanut butter and chocolate… together?!  Almost everyone in my family LOVES Reeces Peanut butter cups but they obviously aren’t the healthiest or most ideal food for daily consumption. (:  So, I came up with a home-made reeces peanut butter cup recipe, sweetened with pure maple syrup! Now I can eat them whenever I want without feeling guilty! (;

I debated between honey and maple syrup when I first created this recipe last year. Both are delicious but the grade A maple syrup offered a more neutral flavor and allowed the delicious flavor of the peanut butter to stand out! I made a batch a couple days ago and I am finally getting around to posting the recipe. My family is used to eating unsweetened peanut butter but if you aren’t you may want to add additional maple syrup or perhaps less depending on how much sweetness you prefer… just add syrup  to taste! 🙂

If you really need a good excuse to make these peanut butter cups,  with the pure maple syrup, peanut butter, and chocolate(darker the better) they are a wonderful source of iron! 😀

Yields: 12 Delightfully delicious AND healthy Peanut Butter Cups

Ingredients

  • 12 oz simi sweet chocolate chips or dark chocolate chips (the darker the chocolate the better!)
  • 1 1/2 cup raw peanut butter (unsweetened/unsalted)
  • 1/2 cup pure Grade A maple syrup
  • 1 tsp salt
Directions
  1. Line a standard muffin tin with 12 muffin cups.
  2. Melt 1/2 of the chocolate chips. Using a spoon, drop about 1.5tbs melted chocolate into a cup and line bottom and sides with the chocolate, creating the chocolate cups. Repeat with remaining muffin cups. Once completed, place in freezer for 5-10 minutes.
  3. Meanwhile, Combine Peanut butter, Maple Syrup, and Salt until well combine. Remove chocolate cups from freezer and divide peanut butter filling evenly between 12 muffin cups. Press peanut butter filling with a spoon to flatten. Return the muffin cups to the freezer.
  4. Melt remaining chocolate. Spoon and spread evenly over the tops of each peanut butter cup.
  5. Refrigerate for approximately 1 hour to set.
  6. Enjoy!
7 Comments

Lemon Cream Cheese Pound Cake

Sunday dinners are always followed by a Sunday dessert at my house. This Sunday happened to be very warm in my part of the country and nothing sounded better than Lemon Pound Cake with fresh Strawberries and freshly whipped cream! I spent an entire hour looking for a Lemon Pound Cake recipe that DIDN’T take pudding mix or lemon extract but couldn’t find one that looked like it would be a success. So I  finally decided to add lemon zest and juice to my favorite Pound Cake recipe. The cakes turned out moist and very delicious!

Yields 2 loaves

Ingredients

  • 1 1/2 cups (3 sticks) unsalted butter, room temperature
  • 1 bar (8 ounces) cream cheese, room temperature
  • 3 cups sugar
  • 6 large eggs
  • 1 1/2 teaspoon vanilla extract
  • 3 cups all-purpose flour
  • 2 teaspoons salt
  •  The zest and juice of 3 lemons

Glaze

  • 4 ounces cream cheese, softened
  • The juice of 1 lemon
  • 1/3 cup confectioners’ sugar
  • 2 tablespoons milk

Directions

  1. Preheat oven to 350 degrees. With an electric mixer, beat butter and cream cheese until smooth. Add sugar; beat until light and fluffy, about 5 minutes. Add eggs, one at a time, beating well after each addition. Mix in vanilla, lemon juice, and zest. With mixer on low, add flour and salt in two additions, beating until just combined.
  2. Generously coat two 8 1/2-by-4 1/2- by-2 1/2-inch loaf pans (1 1/2 quarts each) with butter and dust with flour; immediately pour in batter (pan will seem full). Tap pans on work surface to eliminate any large air bubbles.
  3. Bake until golden and a toothpick inserted in the centers comes out almost clean, 50 to 75 minutes (if the tops begin to brown too quickly, tent with aluminum foil).
  4. Cool 10 minutes in the pan. Turn out the cakes; cool completely, with top sides up, on a wire rack.
  5. Enjoy!
18 Comments

Vanilla Cupcakes with Buttercream Frosting

Yeilds 18-20 cupcakes or 9 4oz mason jars
Cake:

  • 3/4 cup BUTTER softened
  • 1 1/2 cups sugar
  • 1 1/2 teaspoons vanilla
  • 2 1/4 cup sifted flour
  • 3 tsp baking powder
  • 1 tsp salt
  • 1 cup milk
  • 5 stiffly beaten egg whites (beat until stiff peaks form)

Frosting:

  • 3/4 cup butter softened
  • 1/2 cup heavy cream (milk can be substituted)
  • 1TBS vanilla
  • 1/2tsp almond extract
  • 5-6 cups powder sugar
  1. Preheat oven to 375°F. Line 18 muffin Cups with liners. Or if your using mason jars butter and flour 9 mason jars.
  2. Cream butter and sugar until light. Add vanilla and mix well; set aside.
  3. Sift together flour, baking powder, and salt. Add to creamed mixture alternately with milk, beating after each addition. Gently fold in egg white. Divide between muffin cups. I find 1 mounded ice cream scoop per cup is the perfect amount. For the 4oz mason jars 2 ice cream scoops are perfect!
  4. Bake for 10-15 minutes or until done and slightly golden. Cool thoroughly.
  5. Icing instructions:
  6. Cream together butter, cream, vanilla, and almond extract. Add powder sugar 1 cup at a time until icing reaches the right consistency.
  7. Pipe onto cooled cupcakes and enjoy!
0 Comments

New York Cheesecake with Cinnamon Crust

Original Recipe Yield 12 servings

Ingredients

  • 2 1/2 cups  Graham Cracker Crumbs
  • 1/2 cup butter, melted
  • 2 tsp cinnamon
  • 5 (250 g) packages PHILADELPHIA Brick Cream Cheese, softened
  • 1 cup sugar
  • 3 tablespoons flour
  • 1 tablespoon vanilla
  • 1 cup sour cream
  • 4 eggs
Topping
  • 8oz cream cheese softened
  • 1/3 cup sour cream
  • 1/4 cup sugar
  • 1 tsp vanilla

Directions

  1. Heat oven to 325 degrees F if using a silver 9 inch springform pan (or to 300 degrees F if using a dark nonstick 9-inch springform pan). Mix crumbs and butter; press firmly onto bottom of pan. Bake 10 minutes.
  2. Beat cream cheese, sugar, flour and vanilla in large bowl with electric mixer on medium speed until well blended. Add sour cream; mix well. Add eggs, one at a time then zest of lemon and lime, mixing on low speed after each addition just until blended. Pour over crust.
  3. Bake 1 hour 10 minutes or until center is almost set. Run knife or metal spatula around rim of pan to loosen cake and cool.
  4. Blend together all topping ingredients until smooth and spread evenly over cheesecake
  5. Enjoy!

0 Comments

Carmel Apple Cheesecake Bars

I have seen these bars on so many blogs and food magazines that I had to give them try!  Everyone loved them and asked that I make them again… really soon ! I decided to try Paula Deen’s recipe  and the only change I made to the original recipe was homemade caramel sauce instead of store bought caramel topping!

Original Recipe Yield 12-14 servings

Ingredients

  • 2 cups all-purpose flour
  • 1/2 cup firmly packed brown sugar
  • 1 cup (2 sticks) butter, softened
  • 2 (8-ounce) packages cream cheese, softened
  • 1/2 cup sugar, plus 2 tablespoons, divided
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 3 Granny Smith apples, peeled, cored and finely chopped
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • Streusel topping, recipe follows
  • 1/2 cup caramel topping

Directions

  1. Preheat oven to 350 degrees F.
  2. In a medium bowl, combine flour and brown sugar. Cut in butter with a pastry blender until mixture is crumbly. Press evenly into a 13 by 9 by 2-inch baking pan lined with heavy-duty aluminum foil. Bake 15 minutes or until lightly browned.
  3. In a large bowl, beat cream cheese with 1/2 cup sugar in an electric mixer at medium speed until smooth. Then add eggs, 1 at a time, and vanilla. Stir to combine. Pour over warm crust.
  4. In a small bowl, stir together chopped apples, remaining 2 tablespoons sugar, cinnamon, and nutmeg. Spoon evenly over cream cheese mixture. Sprinkle evenly with Streusel topping. Bake 30 minutes, or until filling is set. Drizzle with caramel topping.
  5. Enjoy

Streusel Topping:

  • 1 cup firmly packed brown sugar
  • 1 cup all-purpose flour
  • 1/2 cup quick cooking oats
  • 1/2 cup (1 stick) butter, softened

In a small bowl, combine all ingredients.

3 Comments

Irresistible Angel Food

One of my favorite cakes! Light, sweet, and goes great with nearly any topping. I prefer a mound of fresh whipped cream and  fruit but during the winter, Angel food is great with chocolate icing  and a rather large scoop of ice cream!

Original Recipe Yield 12 servings

Ingredients

  • 12 eggs
  • 1 1/4 cups confectioners’ sugar
  • 1 cup all-purpose flour
  • 1 1/2 teaspoons cream of tartar
  • 1 1/2 teaspoons vanilla extract
  • 1/2 teaspoon almond extract
  • 1/4 teaspoon salt
  • 1 cup sugar

Directions

  1. Separate eggs; discard yolks or refrigerate for another use. Measure egg whites, adding or removing whites as needed to equal 1-1/2 cups. Place in a mixing bowl; let stand at room temperature for 30 minutes.
  2. Meanwhile, sift confectioners’ sugar and flour together three times; set aside. Add cream of tartar, extracts and salt to egg whites; beat on high speed. Gradually add sugar, beating until sugar is dissolved and stiff peaks form. Fold in flour mixture, 1/4 cup at a time. Gently spoon into an ungreased 10-in. tube pan. Cut through batter with a knife to remove air pockets. Bake at 350 degrees F for 40-45 minutes or until cake springs back when lightly touched. Immediately invert pan; cool completely before removing cake from pan.
  3. Enjoy!!
0 Comments

Pure Maple Cupcakes

After sampling a Maple Cupcake last Sunday I couldn’t resist trying my own version! I use pure maple syrup in many of my baked goods and always enjoy finding new recipes to use it on. It not only is a natural sweetener but also has a rich taste that can’t be matched. Along with the pure maple  a bit of ginger gives these muffins a unique and delicious flavor!

Original Recipe Yields  approximately 18 dainty cupcakes

  • 2 1/2 cup all-purpose flour
  • 2 tsp baking powder
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 3/4 tsp ground ginger
  • 1 stick  butter, softened
  • 1/2 cup light-brown sugar
  • 2 large eggs
  • 1 1/4 cup maple syrup
  • 2 tsp vanilla extract
  • 1/2 cup buttermilk
  • 1/2 cup pecans, finely chopped

Cupcake Directions

  1. Heat oven to 350 degrees F. Sift together the flour, baking powder, baking soda, salt, and ginger. Set aside. Beat the butter and sugar together using a mixer set on medium speed in a large bowl until fluffy. Beat in the eggs, syrup, and vanilla. Stir in flour mixture by thirds, alternating with the buttermilk. Stir in nuts. Fill 18 lined muffin cups and bake until a tester comes out clean, about 14-16 minutes(watch carefully! My batch cooked extremely fast.) Cool completely.

Maple Icing

  • 1 cup unsalted butter, softened
  • 4 ounces cream cheese, softened
  • 2/3 cup dark-brown sugar
  • 1/4 tsp salt
  • 3/4 cup maple syrup
  • 3/4 tsp vanilla extract
  • 1 cup confectioners’ sugar

Directions

  1. Beat the butter, cream cheese, brown sugar, and salt in a medium bowl with a mixer set on medium speed until light and fluffy, about 3 minutes. Continue beating, and add the maple syrup and vanilla. Gradually add the confectioners’ sugar, increase the speed to high, and beat until light and fluffy, about 1 minute. Chill for 1 hour before using.
  2. Generously ice each cupcake and sprinkle with pecans.
  3. Fix a large pot of coffee, grab a maple cupcake and Enjoy!
Recipe adapted from: Country living Magazine

“How sweet are your words unto my taste! yea, sweeter than honey to my mouth!”

Psalm 119:103

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Pilgrim Pies

Blessed is the man whose strength is in You,
Whose heart is set on pilgrimage.

Psalm 84:5

For 7 years I have made these pilgrim pies but I honestly doubt the pilgrims ever experienced such a delightful delicacy! It has become somewhat of an unspoken tradition for me to make my first batch in the first week of October(can any one believe it is already October?!). If I don’t make these pies as soon as the 1st of October twirls around, I am reminded by 1/2 dozen kidlettes that, “it is officially Pilgrim Pie Season”!

Original Recipe Yield 12-15 “pies”

Ingredients

  • 2 eggs
  • 2 cups brown sugar
  • 1 cup vegetable oil
  • 1 tsp vanilla
  • 1 (15oz) can Pureed Pumpkin or 2 cups freshly pureed pumpkin(I used freshly pureed)
  • 3 cups flour
  • 1tbs pumpkin pie spice
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 1 tsp salt
Filling
  • 4 oz cream cheese – softened
  • 1/2 cup butter – softened
  • 2tsp vanilla
  • 4-5 cups powder sugar

Directions

  1. Heat oven to 350 degrees .
  2. Beat eggs, sugar, oil, vanilla, and pumpkin  in large bowl. Add flour, pumpkin pie spice, soda, powder, and salt until well combine.
  3. Using an ice cream scoop(my favorite kitchen tool) or large spoon, spoon 1/4 cup dallops onto ungreased cookie sheet 1 1/2 inches apart. Bake for 11-14 minutes or until bottoms are golden. Let cool on tray for 5 minutes then remove from tray and let  cool completely on parchment.
  4. Prepare filling. Combine all filling ingredients and blend on high speed until smooth and fluffy!
  5. Pipe filling onto 1 cookie and top with the second cookie. Continue with remaining cookies and Enjoy!
2 Comments

Fresh Fruit Cheese Cake

Original Recipe Yield 12 servings

Ingredients

  • 2 1/2 cups  Graham Cracker Crumbs
  • 1/2 cup butter, melted
  • 5 (250 g) packages PHILADELPHIA Brick Cream Cheese, softened
  • 1 cup sugar
  • 3 tablespoons flour
  • 1 tablespoon vanilla
  • 1 cup sour cream
  • 4 eggs
  • The zest of 1 lemon and 1 lime
  • 1 1/2 cups fresh blueberries
  • 1 1/2 cups fresh strawberries

Directions

  1. Heat oven to 325 degrees F if using a silver 9 inch springform pan (or to 300 degrees F if using a dark nonstick 9-inch springform pan). Mix crumbs and butter; press firmly onto bottom of pan. Bake 10 minutes.
  2. Beat cream cheese, sugar, flour and vanilla in large bowl with electric mixer on medium speed until well blended. Add sour cream; mix well. Add eggs, one at a time then zest of lemon and lime, mixing on low speed after each addition just until blended. Pour over crust.
  3. Bake 1 hour 10 minutes or until centre is almost set. Run knife or metal spatula around rim of pan to loosen cake; cool before removing rim of pan. Refrigerate 4 hours or overnight. Top with fresh fruit before serving. Store leftover cheesecake in refrigerator.
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