Praline Cheese Cake

Today I made a delicious cheese cake with praline topping. I tweeked it of course, a recipe I got from the foodnetwork.

I didn't have dark corn syrup I used light hince the color of the topping next time I will use the dark...lol


The recipe didn't ask for sour cream however, I added it because I always add sour cream to my cheese cake recipe 
This cheese cake was truly amazing I will definitely bake it again!!

Crust:

• 1/2 cup (1 stick) butter, melted
• 1 1/2 cups graham cracker crumbs
• 1 tablespoon sugar

Filling:

• 2 (8-ounce) packages cheese cake, softened
• 1 cup sugar
• 3 eggs
• 1 teaspoon vanilla extract

Praline Topping:

• 2 tablespoons light brown sugar
• 2 tablespoons cornstarch
• 1 cup dark corn syrup
• 1/2 cup chopped pecans
• 1 teaspoon vanilla extract

Preheat the oven to 350 degrees F.

Crust:

In a medium bowl combine the butter, crumbs, and sugar until well blended. Press into the bottom and 1-inch up the sides of a 9-inch springform pan, using the back of a large spoon.

Filling:

In a large bowl, using a hand mixer, beat the cream cheese, sugar, eggs, and vanilla until creamy. Pour into the prepared crust and bake for 35 to 45 minutes. Be sure the center is firm before removing the cheesecake from the oven. Remove the pan from the oven to a rack and allow it to cool completely. Release the springform and transfer the cake to a platter to serve.

Praline Topping:

In a small heavy sauce pan, stir together the brown sugar and cornstarch. Stir in the corn syrup and cook over medium heat, stirring constantly, until thick. Remove the pan from the heat and stir in nuts and vanilla. Cool slightly.

Ladle the praline topping over the cooled cheesecake and serve. Store any leftovers in the refrigerator.



Tips:
1. cook praline topping approx 2-3 minutes
2. do not over cook the praline topping

*If you have a dessert recipe that you are having trouble with or afraid to try, please send it to me along with a picture and I will give it a shot….

P.S. I don’t like coconut 

I hope you enjoy

Bon appétit in Catalan - Bon Profit! Que vagi de gust!

Gooey Toffee Butter Cake

I'm back baking again,

Today my girls decided for me....lol they wanted me to try Gooey Toffee Butter Cake....It is very rich and sweet you only need a small piece, and it's Semi Homemade which is very easy to make. I got this recipe from the foodnetwork... Paula Deene

before baking

 

right out of the oven

ready for tasting...yummy

amazingly delicious!!

Cake:

• 1 (18.25-ounce) box yellow cake mix
• 1 large egg
• 1/2 cup (1 stick) unsalted butter, melted

Filling:

• 1 (8-ounce) package cream cheese, softened
• 2 large eggs
• 1 teaspoon pure vanilla extract
• 1 (16-ounce) box confectioners' sugar
• 1/2 cup (1 stick) unsalted butter, melted
• 1 cup almond toffee bits or chocolate toffee bits

Directions

Preheat the oven to 350 degrees F. Lightly grease a 13 by 9 by-2-inch baking pan.

For the cake: In the bowl of an electric  mixer, combine the cake mix, egg, and butter and mix well. Pat into the bottom of prepared pan and set aside.

For the filling: Still using an electric mixer, beat the cream cheese until smooth. Beat in the eggs and vanilla. Dump in confectioners' sugar and beat well. Reduce the speed and slowly pour in butter. Mix well. Fold in toffee bits.

Pour filling onto cake mixture and spread evenly. Bake for 40 to 50 minutes. Don't be afraid to make a judgment call on the cooking time, because oven temperatures can vary. You want the center to be a little gooey, so don't bake it past that point!

Remove from oven and allow to cool completely. Cut into squares.

Tips

1. The recipe called for unsalted butter, however I used salted butter, I thought it would help control some of the sugar.

2. Just remember that these wonderful cakes ar extrememly rich, and a little goes a long way.

*If you have a dessert recipe that you are having trouble with or afraid to try, please send it to me along with a picture and I will give it a shot….

P.S. I don’t like coconut 

I hope you enjoy

Bon appétit in Afrikaans - Smaaklike ete! Lekker eet!



Chocolate Chip Cookie Pizza

Hello again, I'm excited to be back baking again, it's my passion, I'm truly happy when I'm near an oven...lol

Today I baked a Cookie Pizza a recipe I got from the foodnetwork, The Neelys. It's one of those desserts you can put together quickly, when you want something sweet and don't have a lot of time or friends drop by unexpectedly.

• 2 (16 1/2-ounce) packages chocolate chip cookie dough or 1-30oz package (recommended: Nestle Tollhouse) I bought Pillsbury it was cheaper in price.
• 1/2 cup heavy whipping cream
• 1/2 cup semisweet chocolate chips or more
• 1/2 cup toffee chips
• 1/2 cup chopped pecans

Directions

Preheat the oven to 375 degrees F. Spray a nonstick 12-inch pizza pan with nonstick spray.

Press the cookie dough into the bottom of the prepared pizza pan Bake for 20-25 minutes.

Remove the pizza from the oven and let cool on. Remove from the pan.

Place heavy cream in a microwave safe dish heat. Add the chocolate chips to bowl of heavy cream, stir to melt. Let stand for 5 minutes to thicken. Top the pizza with the cooled ganache. Sprinkle with toffee chips and pecans. Slice into wedges.

Tips

1. I used foil over my pizza pan and sprayed with nonstick spray.

2. Ice cream is delicious on top...yummy

3. If using ice cream serve cookie pizza warm

*If you have a dessert recipe that you are having trouble with or afraid to try, please send it to me along with a picture and I will give it a shot….

P.S. I don’t like coconut 

I hope you enjoy

Bon appétit in

Tagalog - Tayo'y magsikain (frm) Kainan na! (inf) - Let's eat

Dayna's Delicious Apple Pie w/ice cream

It's Been 2 Months since I last baked and blogged...! I'm back and ready to bake...Today I baked a delicious apple pie with vanilla ice cream yummy. It's my daughters recipe, the fruit don't fall far from the tree...lol

*If you have a dessert recipe that you are having trouble with or afraid to try, please send it to me along with a picture and I will give it a shot….

P.S. I don’t like coconut

I hope you enjoy

Bon appétit in Indonesian - Selamat makan!

Fruit and Granola Parfait

This week I decided to make something lite and refreshing, after a long holiday weekend and if you're like me you probably over did it...lol it was my birthday as well so of course I went there..lol

I thought this would be a nice lite summer dessert and it's healthy.

lite vanilla yogurt
fresh strawberries
fresh blueberries
fresh rasberries
low fat granola

layer your glass with granola, yogurt, fruit, repeat ending with fruit, then sprinkle granola. You may use any fruit I used my favorites

Tips

1. sliced bananas, apples, peaches would be delicious as well.

*If you have a dessert recipe that you are having trouble with or afraid to try, please send it to me along with a picture and I will give it a shot….

P.S. I don’t like coconut 

I hope you enjoy

Bon appétit in Persian - (befarma'id) بفرماييد (nooshe jan) نوش جان

Ice Cream Cone Cakes

Today is my birthday and the 4th of July weekend!!! since it's a busy weekend I decided to take a short cut and use cake from the box....yes I said from the box

this a don't!!!! don't fill your cones this high it will spill over

Tips:

1. fill your cones 3/4 to the top

2. stand them in cup cake pan (see picture above)

3. follow cupcake baking directions on package approx 25 mins. 350

*If you have a dessert recipe that you are having trouble with or afraid to try, please send it to me along with a picture and I will give it a shot….

P.S. I don’t like coconut 

I hope you enjoy

Bon appétit in Basque - On egin!

Pecan Brownie Pie w/Ice Cream

Today I made a delicious treat, it's a twist on brownies I think you will like..My testers enjoyed it. I found this recipe in a cookbook and I tweaked it a little to make it my own and to make it taste the way mind thinks it should..lol

Refrigerated pie crust or 1 (9”) unbaked pastry shell

6-10 oz (total ) dark choc./semi sweet chocolate chips

½ stick butter

1 (14oz) can sweetened condensed milk

½ c bisquick baking mix

2 eggs

1 t vanilla

1 c pecans

375 bake pastry shell 10 mins remove from oven reduce temp 325.

In double pan over low heat melt chips w/butter or in the microwave stirring every 30 seconds until combined.

In large bowl mix choc. mixture w/sweet condensed milk, bisquick mix, eggs and vanilla until smooth, add nuts pour into pastry shell

Bake 35-40 min or until center is set. Serve warm or room temp w/ice cream

Tips:

1.  I used dark choc and semi sweet choc. you don't have to mix them use your favorite.

2. Pecans are optional you may use any nut or no nuts

*If you have a dessert recipe that you are having trouble with or afraid to try, please send it to me along with a picture and I will give it a shot….

P.S. I don’t like coconut 

I hope you enjoy

Bon appétit in Macedonian - Пријатно јадење (Priyatno yadenye)

3 Layer Carrot Cake w/Cream Cheese frosting

Happy Fathers Day!!! I hope all fathers enjoy their day.. sorry I'm a day late we lost all power yesterday for some odd reason, we had sunshine blue skies. However here's my post.


I decided on a 3 Layer Carrot Cake! yummy!!!

*If you have a dessert recipe that you are having trouble with or afraid to try, please send it to me along with a picture and I will give it a shot….

P.S. I don’t like coconut 

I hope you enjoy

Bon appétit in

Korean - 잘 먹겠습니다 (jal meokkesseumnida) -                          before a meal                            

                 잘 먹었습니다 (jal meogeosseumnida) -

                          after a meal                              

                    맛있게 드세요 (masitkke deuseyo)

Chocolate Ganache Cupcakes

I found this delicious looking recipe on the foodnetwork and decided to give it a shoot. The recipe turned out great my testers loved them, I thought something was missing not sure what it was, I will try it again and tweak it more lol...

• 1 stick salted butter, at room temperature
• 1 cup sugar
• 5-large eggs, at room temperature
• 16 fluid ounces Hershey's chocolate syrup
• 1 tablespoon pure vanilla extract
• 1 cup unbleached flour
• 1 teaspoon instant coffee granules

For the ganache:

• 1/2 cup heavy cream
• 8 oz semisweet or dark chocolate chips
• 1/2 teaspoon instant coffee granules

Directions

Preheat the oven to 325 degrees F. Line a muffin pan with paper liners.

Cream the butter and sugar in the bowl of an electric mixer until light and fluffy. Add the eggs, 1 at a time. Mix in the chocolate syrup and vanilla. Add the flour and coffee granules and mix until just combined. Don't overbeat, or the cupcakes will be tough.

Scoop the batter into the muffin cups and bake for 30 minutes, or until just set in the middle. Don't overbake! Let cool thoroughly in the muffin pan.

For the ganache, warm the heavy cream, chocolate chips, and instant coffee in the top of a double boiler over simmering water until smooth and warm, stirring occasionally or microwave and stir every 30 seconds until melted

Dip the tops of the cupcakes into the ganache while warm

Tips:

the ganache recipe makes more glaze than you need, I cut the recipe in half

1/4 cup of heavy cream

4-6 oz of semi sweet or dark chocolate chips

1/4 t. instant coffee granules

*If you have a dessert recipe that you are having trouble with or afraid to try, please send it to me along with a picture and I will give it a shot….

P.S. I don’t like coconut 

I hope you enjoy

Bon appétit in Hungarian - Jó étvágyat!