Robyn's Lemony Goodness

Robyn's Lemony Goodness

Crust
2 C. crushed graham crackers
1/2 stick butter, very soft

Mix crackers and butter, press into bottom of 9x13 pan.

Filling
2 cans sweetened condensed milk
1 C lemon juice
2 C heavy whipping cream
3/4 C powdered sugar

Mix condensed milk and lemon juice.
Whip cream and powdered sugar.
Combine both mixtures.
Pour into pan, freeze until ready to serve (at least 4 hours?)

Chocolate Caramel Crack(ers)

Chocolate Caramel Crack(ers)
Adapted from David Lebovitz, who adapted it from Marcy Goldman who is the genius that first applied this to matzo

4 to 6 sheets matzo or approximately 40 Saltine crackers or crackers of your choice
1 cup (2 sticks or 8 ounces) unsalted butter, cut into a few large pieces
1 cup packed light brown sugar
A big pinch of sea salt
1/2 teaspoon pure vanilla extract
1 1/2 cups semi- or bittersweet chocolate chips (or chopped bittersweet or semisweet chocolate)
1 cup toasted chopped almonds, pecans, walnuts or a nut of your choice (optional)
Extra sea salt for sprinkling (optional)

Preheat the oven to 350°F. Line an 11-by-17-inch baking sheet completely with foil, and then line the base of the foil with parchment paper, cut to fit.

Line the bottom of the baking sheet with matzo or crackers, covering all parts. [If using matzo, you'll need to break pieces to fit any extra spaces, which will be annoying because despite being perforated, it does not actually break in straight lines. I have some luck pressing a serrated knife straight down along a section between perforations, if that (hopefully) makes sense.]

In a medium heavy-duty saucepan, melt the butter and brown sugar together, and stir it over medium heat until it begins to boil. Once it has begun boiling, let it bubble for three more minutes, stirring it well. It will thicken a bit as it cooks. Remove from the heat and add the salt and vanilla, and then quickly pour it over the matzo or crackers. You’ll want to spread it quickly, as it will begin to set as soon as it is poured.

Bake the caramel-covered crackers for 15 minutes, watching carefully as it will bubble and the corners might darken too quickly and/or burn. You can reduce the heat if you see this happening.

Remove from oven and immediately cover with chocolate chips. Let stand five minutes, and then spread them evenly across the caramel. An offset spatula works great here. If you’re using them, sprinkle the chocolate with toasted chopped nuts and/or sea salt. (The sea salt is great on matzo. On Saltines, it’s really not necessary.)

Once completely cool — I sometimes speed this process up in the fridge, impatient as should be expected in the face of caramel crack(ers) — break it into pieces and store it in a container. It should keep for a week but I’ve never seen it last that long.

Peppermint Chocolate Cookies

Okay y'all, don't make these for the cookie swap - I'm bringing them this year!
My sister found these in Rachael Ray's Everyday Dec/Jan issue.

Peppermint Chocolate Cookies
1 1/2 sticks (6 oz) unsalted butter, softened
1 1/2 cups confectioners sugar
1 large egg
1 1/2 cups flour
1/2 cup unsweetened cocoa powder
1 pinch salt
Two 3.5 oz bars dark chocolate, finely chopped
1/2 tsp vegetable oil
2/3 cup finely crushed peppermint candy canes or candies


1. Using electric mixer, beat the butter until soft. With the mixer on low, gradually add the confectioners' sugar until creamy, then beat in the egg.
In a medium bowl, whisk together the flour, cocoa and salt; add to the mixer about 1/3 at a time, beating at low speed until smooth.

2. Lay a 16-inch sheet of parchment paper on a work surface; turn out the dough onto the paper. Using your hands, shape the dough into a 12-inch long cylinder; wrap tightly in the parchment and roll into smooth, even log. Twist the ends to seal and refrigerate for 30 minutes; reshape the cylinder and refrigerate for 30 minutes more.

3. Preheat the oven to 350 degrees, line 2 cookie sheets with parchment paper. Unwrap the dough; using a sharp knife, slice into 1/3 inch thick rounds. Place about 1 inch apart on the cookie sheet; bake until firm, 18 to 20 minutes. Let cool completely.

4. In a bowl, combine 2/3 of the chopped chocolate with the oil; microwave 30 seconds, then stir until smooth. (If needed, heat for additional 10-second intervals.) Stir in the remaining chopped chocolate until smooth.

5. Using an offset spatula, spread a scant teaspoon of melted chocolate on top of each cookie. Sprinkle the peppermints on top and let stand until set, 2 to 3 hours.


Makes 28 cookies, 25 min. pre (plus chilling and cooling), bake 20 minutes.

In the mood for pumpkin- Pumpkin Crunch

I am not overly fond of pumpkin pie, but when a girl at work made this recipe I was in food love. It is wonderful chilled or warm. Try it- you'll like it!

Pumpkin Crunch-

1 can (15 oz.) solid pack pumpkin
- 1 can (12 oz.) evaporated milk
- 1 1/2 cups sugar
- 3 eggs-
-4 tsp. pumpkin pie spice
- 1/2 tsp. salt
- 1 pkg. Yellow Cake Mix
- 1 cup margarine (melted)
- pecans (optional)
- cool whip
Grease bottom of 13"x9" pan. Preheat oven to 350.
Combine pumpkin, evaporated milk, sugar, eggs, pumpkin pie spice, and salt in large bowl.
Pour into pan.
Sprinkle dry cake mix evenly over pumpkin mixture.
Top with pecans (optional).
Drizzle melted butterevenly over top.

Bake at 350 for 50-55 minutes or until golden brown.
Cool completely. Serve with cool whip. Refrigerate leftovers.

Brownies and Berries Dessert

Someone sent me this recipe. I have not tried it yet but it sure looked yummy. I am sure that you can substitute the brownie for another but here's the basic idea.

Brownies and Berries Dessert Pizza

1box (1 lb 6.5 oz) Betty Crocker® Original Supreme brownie mix
Water, vegetable oil and eggs called for on brownie mix box
1package (8 oz) cream cheese, softened
1/3 cup sugar
1/2 teaspoon vanilla
2 cups sliced fresh strawberries
1 cup fresh blueberries
1 cup fresh raspberries
1/2 cup apple jelly

1. Heat oven to 350°F (or 325°F for dark or nonstick pan). Grease bottom only of 12-inch pizza pan with cooking spray or shortening.
2. In medium bowl, stir brownie mix, pouch of chocolate syrup, water, oil and eggs until well blended. Spread in pan.
3. Bake 28 to 30 minutes or until toothpick inserted 2 inches from side of pan comes out clean or almost clean. Cool completely, about 1 hour.
4. In small bowl, beat cream cheese, sugar and vanilla with electric mixer on medium speed until smooth. Spread mixture evenly over brownie base. Arrange berries over cream cheese mixture. Stir jelly until smooth; brush over berries. Refrigerate about 1 hour or until chilled. Cut into wedges. Store covered in refrigerator.

Best Dessert Ever!

Seriously y'all, I made this a few weeks ago and wanted to cry it was sooooo good. I modified the original recipe slightly, but Sandra and I both agreed it was for the betterment of the world we know. ; )

Brownie Pudding Cake (such an unsuspecting title...)

Ingredients: (with mods)
1 1/4 c. all-purpose flour
1 1/2 c. granulated sugar, divided
1/2 c. unsweetened cocoa powder, divided (I used dutch-process)
2 tsp. baking powder
1/2 tsp. salt
3/4 c. milk
3 Tbsp. butter or margarine, melted
1 1/2 tsp. vanilla, divided
1 c. semi-sweet chocolate morsels (I used peanut butter chips)
1 3/4 boiling water
1 Tbsp. powdered sugar (optional)

Directions:
1. Preheat oven to 350 degrees. Combine flour, 3/4 c. of the granulated sugar, 1/4 c. of the cocoa powder, baking powder and salt in a bowl. Add milk, melted butter, and 1/2 tsp of vanilla; stir until smooth. Stir in chocolate (or peanut butter) chips. Spread evenly in ungreased 9 x 12 pan.

2. In a small bowl, whisk together remaining 3/4 c. granulated sugar and 1/4 c. cocoa; gradually stir in boiling water and remaining 1 tsp. vanilla. Carefully pour mixture evenly over batter in pan.

3. Bake 30-40 minutes or until toothpick inserted in center comes out clean. Cool 15 minutes. Sprinkle with powdered sugar if desired. Spoon into dessert dishes and serve with ice cream (vanilla was perfect!)

Hope it's as amazing for you as it was for us!

Fondue Goodness

I made fondue twice in the last 4 days and thought of you all!!! Here are the recipes for fondue delight~

Garlic Cheese Fondue

Serves 4-6

1 pound Swiss cheese*, grated (Emmentaler works well)

½ pound Gruyere cheese*, grated

3 Tbsp all purpose flour

1 tsp ground nutmeg

½ tsp ground white pepper

1 ¼ cups (about) dry white wine

3 large garlic cloves, minced or pressed

Combine both grated cheeses, flour, nutmeg, and white pepper in a large bowl, toss to coat. Bring 1 cup of wine and garlic to simmer in a heavy, large saucepan over low heat. Add cheese mixture by handfuls, whisking until melted and smooth after each addition. Mix in more wine by tablespoonfuls to reach desired consistency. Transfer to fondue pot.

**Higher quality cheeses melt more smoothly than less expensive cheeses because oil separates more in the more everyday cheeses

Chocolate Fondue

Serves 4-6

1 cup premium cocoa powder (can use Dutch processed for a very dark choc.)

1 ¼ cups water

1 ½ cups granulated sugar

¼ cup corn syrup

½ cup plus 5 Tbsp heavy cream

5 ounces premium semi-sweet chocolate

Sift the cocoa into a mixing bowl and set aside. Place the water, sugar, and corn syrup into a pot and bring to a boil. Allow to simmer for 10-15 minutes until sugar solution has reduced by about 30%. Remove from heat and pour the cocoa powder into the solution and whisk until smooth. Return the chocolate mixture to the stove and continue cooking over medium heat. Add heavy cream, bring to a boil and allow to simmer for five minutes. Remove from the heat and stir in chopped chocolate. Pour into fondue pot and keep warm.

Strawberry –Amaretto Cake

This cake is one of my favorites. I have found though that the frosting does much better if you chill it after you make it. It sticks to the cake better.

Strawberry –Amaretto Cake

Prep: 35 min. Total: 2 hours 25 minutes

1 cup slivered almonds
1 Package Betty Crocker Super Moist white cake mix
¾ cup water
½ cup amaretto liqueur
1/3 cup vegetable oil
3 Egg whites
Amaretto Cream (see below)
1 cup thinly sliced fresh strawberries
6 large fresh strawberries cut in half


1. Heat oven to 350 degrees. Grease bottoms and sides of 2 round pans, 8X 11/2 or 9X1 ½ inches with shortening; lightly flour. Place almonds in the food processor or blender. Cover and process until almonds are finely ground.

2. Beat cake mix, almonds, water, liqueur, oil, and egg whites in a large bowl with an electric mixer on low speed for 30 seconds. Beat on medium speed 2 minutes, scraping bowl occasionally. Pour into pans.

3. Bake 8 inch rounds 30-37 minutes, 9 inch rounds 25-30 minutes or until the toothpick inserted in the middle comes out clean. Cool 10 minutes. Run sharp knife around the side of the pans to loosen the cakes; remove pans to wire rack. Cool completely, about 1 hour.

4. Place 1 layer on cake plate. Spread with ½ cup Amaretto Cream; arrange sliced strawberries evenly on top. Tope with second layer. Frost side and top of cake with remaining Amaretto Cream. Garnish with strawberry halves just before serving. Store loosely covered in the refrigerator. 12-16 servings

AMARETTO CREAM
1½ cups whipping cream (heavy)
¼ cup granulated or powdered sugar
¼ cup amaretto liqueur

Beat all ingredients in chilled large bowl with electric mixer on high speed until soft peaks form.

* If you are out of Amaretto (ha ha, right?) You can use 1tbs of almond extract plus enough water to equal ½ cup to use in the cake batter. For the Amaretto Cream substitute 1 tsp almond extract plus ¼ cup heavy whipping cream for the substitution.

Cobbler!!

Here is a great basic cobbler recipe that is delicious! I've made it several times recently with blueberries and multiple people told me it was the best cobbler they have ever had...so I thought I would share!

3 cups of fruit (peeled if needed and brushed with lemon for fruits that turn brown)
1 cup flour
1 cup sugar
1 beaten egg
4 Tablespoons melted butter

Preheat oven to 350 degrees. Combine flour, sugar, and beaten egg in a bowl. Stir by hand until it forms coarse balls. Place fuit in a 9x9 pan. Spread flour mixture over top. Drizzle melted over top. Bake for 30 minutes. If you want the top more brown, put oven on broil for 2-3 min, or until browned to your desire.

If you like more of the topping part of the cobbler (like I do) increase the flour and sugar by about 1/2 cup each and add part of an additional egg.