Key Lime Pie

Picture to come soon... I've had so many people requesting the recipe, I thought I needed to at least get it posted.  :)

This might be the best Key Lime Pie I've ever had.  It happens to be one of, if not my favorite dessert.  So, that is saying a lot.  I don't normally order dessert when I'm out.  I'd rather have an appetizer or just more of my dinner.  But, if Key Lime Pie is on the menu I kinda can't resist.  I've had some really bad, and some pretty fantastic.  Wildfire is my favorite but, this one is better.  No contest.  

People ask what the difference is between regular limes and key limes.  Some people say there is no difference.  There is, a foodie will be able to tell a difference in taste.  Key limes are much smaller and yellow when ripe.  Although they are usually picked green commercially.  They have a higher acidity, a stronger aroma and are more tart than a regular lime.  If you can't find key limes you can use regular, it just won't be the same.  I have seen bottled Key lime juice in the stores.  I would say skip the purchase and buy regular limes.  Maybe the stuff in a bottle could be used as a cleaner?!

This recipe comes from Jeff O'Neill.  Executive Chef at Donald Trump's Mar~a~Lago Club in Palm Beach, Florida.  It is the most requested dessert on the menu.  Of course it is, it's amazing! Some of you may have seen him make it on Oprah.  This is the exact recipe with the chocolate addition at the end that he did, but wasn't on the printed recipe.  

3/4 pound graham crackers

4 tablespoons granulated sugar

2 sticks melted butter

1/4 teaspoon sea salt

4 egg yolks

1 can (14 ounces) sweetened condensed milk

2/3 cup fresh Key lime juice

1 lime, zested (I use a regular lime for the zest)

1 cup heavy whipping cream, chilled

2 tablespoons confectioners' sugar

1/2 teaspoon vanilla extract

1 (4 ounce) white chocolate, grated (I use Ghirardelli)  

To make graham cracker crust: Preheat the oven to 325.

Break up the graham crackers, place in a food processor and process to crumbs.  Add the melted butter, sugar and sea salt and pulse until combined.  Press the mixture into the bottom of a 9~inch tart pan, forming an even layer on the bottom, sides and edge.  Bake the crust for 10 minutes.  Remove from the oven and allow the crust to cool.  

To make the filling:  While the crust is resting, in an electric mixer with the wire which attachment, whip the egg yolks and lime zest at high speed until fluffy, or 5 to 6 minutes.  Gradually add the condensed milk and continue to whip until thick, 3 to 4 minutes longer.  Lower the mixer speed and slowly add the lime juice until incorporated.  

Pour the mixture into the crust and bake for 15 minutes, or until the filling has just set.  Cool on a wire rack, and then refrigerate for 20 minutes.  

To make the topping:  Whip the cream, confectioners' sugar and vanilla until nearly stiff.  Evenly spread the whipped cream on top of the pie, and place in the freezer for 20 minutes prior to serving.  

** My notes.  Sprinkle the grated white chocolate on top of whipped cream before refrigerating.  

Also, if you don't have sea salt, go out and get some.  It totally makes the crust.  

Line your oven with a liner or foil as the butter in the crust comes out of the pan a little.  You don't want to have a smoking oven the next time you use it.

Banana Chocolate Chip Cookies

Got Bananas?!  Here is a quick and easy recipe everyone will love.  

I've been making this cookie recipe for years.  My friend Jen gave it to me about twenty years ago.  I haven't made any changes to it.  Why change something that doesn't need it?  

I love banana, and this cookie is a nice change from the normal chocolate chip.  When I have leftover bananas I try to find something to add them to.  This is a great, soft cookie.  A fun change from banana bread I usually make.  The kids seem to devour these.

2 1/2 cups flour
1 teaspoon salt
1 teaspoon baking soda
1/2 cup butter at room temperature
1 cup sugar
1/2 cup brown sugar
2 eggs
1 1/2 teaspoon vanilla extract
1/2 cup mashed banana, about 1 banana
2 cups semisweet chocolate chips

Preheat oven to 350 degrees.  Line a baking sheet with parchment paper.  In a medium bowl, whisk together the flour, salt and baking soda.  Set aside.

In a large bowl, cream the butter and the sugars until they are light and fluffy.  Beat in eggs one at a time.  Mix in the vanilla extract and mashed banana.  

Add the flour mixture to the banana mixture.  Mix until combined.  Add the chocolate chips and mix until the chocolate is well distributed in the batter.  

Drop 1 1/2 ~ 2 tablespoons of batter on the cookie sheets, leaving a couple inches in between to allow cookies to spread. 

Bake for 11~13 minutes or until the cookies are light golden brown.  Be careful not to overcook as cookies will tend to be dry.  Allow to cool on the cookie sheet a couple minutes before you transfer them to a wire rack.  

Makes about 3 dozen cookies.  

Fresh Strawberry Cake

My spunky Madison wanted a strawberry cake for her 4th birthday.  If any of you have the pleasure to know her, you know that what Madison wants Madison gets.  I so love that about her.  Definitely a diva~in~training!  She informed me she wanted a cake just like strawberry shortcake, whatever that means.  This is what she got :)  It's a very sweet cake, of course, she loved it.

The fresh strawberry in the cake and frosting makes this more than just a doctored cake mix.  If you've got a girly girl, give this one a try.  If you want to frost the whole cake there is enough frosting to do so.  If you don't have three cake pans, just make a two layer cake.

Recipe slightly adapted from The Cake Mix Doctor Cookbook.

Cake~ 

1 plain white cake mix

1 3 ounce package strawberry jello 

4 Tablespoons flour

1 cup vegetable oil

1/2 cup granulated sugar

1/2 cup half and half

4 large eggs

1/2 cup fresh strawberries, finely chopped and (the juice from cutting)

Frosting~

1/2 cup salted butter, at room temperature

4 cups powdered sugar, sifted 

1/2 cup fresh strawberries, finely chopped and (the juice from cutting)

Preheat oven to 350 degrees.  Lightly butter and dust with flour three 9~inch round cake pans.  Set aside.  

Combine the cake mix, jello, flour, oil, sugar, half and half, eggs, strawberries, and strawberry juice in a large mixing bowl and blend with an electric mixer on low speed for 1 minute.  Scrape the sides of the bowl, and beat for 2 minutes on medium speed.  The strawberries should be incorporated well into the batter.  Divide the batter among the three baking pans. 

Bake the cakes for about 33~35 minutes or until they spring back when lightly pressed and just start to pull away from the sides of the pan.  Place the pans on wire racks to cool for 10 minutes.  Invert each cake onto a rack, then invert again onto another rack so the cakes are right side up.  Allow to cool completely, about 30 minutes.  

Meanwhile, prepare the frosting.  Place the softened butter in a large mixing bowl and blend with an electric mixer on low speed until fluffy, about 20 seconds.  Add the powdered sugar and strawberries.  Blend on low speed until the frosting is creamy and a spreadable consistency.  If it's too thin, add more sugar.  If it's too thick add more strawberries.  

Assemble the cake.  Place one cake layer, right side up, on a serving platter.  Spread the top with frosting.  Add another layer of cake and frosting.  Repeat with third layer of cake and frosting.  The cake should resemble a torte with the sides left unfrosted.  If you want to frost the whole cake, go for it.  Decorate the top with fresh strawberries.  Serve at once or chill the cake until you are ready to serve.  

Store leftovers in the refrigerator.  

* If you use sliced strawberries on the top of the cake for garnish, put them on right before serving.  Strawberry juice will start to come out of them.  Not a big deal, just be aware.  :)

Way too sweet! 

Honey Lemon Cookies

I'm not gonna lie, I am a little addicted to these cookies.  You may be sick of hearing how in love I am with anything citrus.  Sorry, I can't help myself :)

These cookies have lemon zest and lemon extract in the cookie dough and lemon juice and more zest in the glaze.  Too much?  Nope!  They are tender, cake~like cookies that you might find yourself eating a ton of.  Light and fresh, tart and sassy!  Perfect!  This is a really simple recipe that takes no time to make, even better.  This recipe was given to me by a sweet friend Jen, years ago.  Thank you!  Thank you!

Makes about 3 dozen.

for the cookie~
7 tablespoons butter
1/2 cup sugar
1 egg
1 3/4 cups flour
1 teaspoon baking powder
1/2 teaspoon salt
1/3 cup honey
1/4 cup plain yogurt
2 teaspoons lemon zest
1/2 teaspoon lemon extract

for the glaze~
1 cup powdered sugar
2 tablespoons lemon juice
2 teaspoons lemon zest

In a large bowl, cream the butter and the sugar.  Beat in egg.  Set aside.

In a medium bowl, combine the flour, baking powder, and salt.  Set aside.

In another bowl, combine the honey, yogurt, lemon zest and lemon extract.

Add the dry ingredients to the creamed butter mixture alternately with the honey mixture.

On a greased cookie sheet, drop dough by the tablespoon a couple inches apart.  Bake at 350 degrees for about 10 minutes.  They are better when they don't really brown.  Remove cookies to wire racks.

For the glaze~ In a small bowl combine powdered sugar, lemon juice and lemon zest until smooth.  Brush over the warm cookies.  Let them sit for a few minutes to cool and the glaze to set.

Toasted Marshmallow Milk Shake

Who doesn't love toasted marshmallows?   


We have a fire pit in our backyard, and the kids are constantly wanting to roast marshmallows.  They want to invite the neighborhood kids over to have a Smores party.  Who can blame them?  Smores are fantastic!  There is something about toasted marshmallows that brings out the kid in all of us.  So, if you don't feel like making a fire, bring it inside.  Add ice cream and make a milk shake... Game on!  Recipe adapted from Sandra Lee.  You can toast the large marshmallows for garnish in the same pan.  Or, if you have a blowtorch for cooking.  Just torch it.  


3 cups miniature marshmallows
4 cups vanilla bean ice cream~ of course any vanilla is fine.
1 cup milk
Garnish~ large toasted marshmallows


Preheat oven to 450 degrees.  Line a baking pan with foil; spray with nonstick cooking spray.


Place marshmallows on a prepared pan.  Bake for 4 minutes, or until golden brown.  Let stand to cool for 10 minutes.  Bake for 4 minutes longer.  Let stand again to cool for 10 minutes.  


In the container of a blender, combine toasted marshmallows, ice cream, and milk; process until smooth.  Garnish each serving with a large toasted marshmallow, if desired.  Serve immediately.

Salted Caramel Butter Bars

My sweet friend Lisa sent me this recipe because she tried them and loved them.  That's what friends do right?  We share things we adore.  Of course I had to try them, I certainly didn't want to be rude.  ;)  Her recipe came from the cute "cookies and cups" blog.  Here it is with a couple tweaks.

Salted caramel is all over the place.  It's so trendy these days.  And, who doesn't want to be hip and cool?  There is just something about something salty with something sweet.  Love it. Did I mention butter?  They are called butter bars so, yep plenty of butter.  Don't hate.  Just eat a little at a time.  Life is too short not to indulge once in a while.  Take a jog around the block if you really feel guilty.  Hmmm, a guilty pleasure?  I'm pretty sure this fits in that category.  Try these, enough said.

1 pound salted butter, softened
1 cup granulated sugar
1 1/2 cups powdered sugar
2 Tablespoons vanilla extract
4 cups all~purpose flour
1 bag (14 oz) caramel candies, unwrapped
1/3 cup heavy whipping cream
1/2 teaspoon vanilla
1 Tablespoon coarse sea salt (different from Kosher)

In a large bowl, combine the butter and sugars.  Using a mixer on medium speed, beat together until creamy.  Add the vanilla and beat until combined.  Sift the flour into the butter mixture and beat on low speed until a smooth soft dough forms.

Spray a 9x13 inch baking pan lightly with non~stick cooking spray.  Press 1/3 of the dough evenly into the pan to form a crust.  Place the remaining dough in the refrigerator to chill.

Preheat the oven 325 degrees.  Bake 20 minutes or until firm and the edges are a pale golden brown.  Transfer pan onto a wire rack and let cool for about 15 minutes.

While the bottom crust is baking, make the caramel filling.

Place the unwrapped caramels in a microwave~safe bowl.  Add the cream.  Microwave on high for 1 minute.  Remove from the microwave and stir until smooth.  If caramels are not completely melted, microwave on high for 30~second intervals.  Stir with each interval, until smooth.

Pour the caramel over the crust.  Sprinkle evenly with the salt.

Remove the remaining chilled dough from the refrigerator and crumble it evenly over the caramel.  Break up any large pieces.

Bake 25~30 minutes or until filling is bubbly and the crumbled shortbread topping is firm and lightly golden.  Let cool before cutting into squares.

Ruth's Chris' Sweet Potato Casserole

I am hosting Thanksgiving this year, and this is definitely on the menu!  If you don't make any other side, make this one.  Trust me.  Turkey?  Ham?  What?  Who cares! :)

Ruth's Chris Steakhouse is one of our favorites.  We always seem to go here for a birthday, anniversary, or really whenever we are in the mood for a great steak.  I would highly recommend checking it out.  Can't beat the sizzling plate with all that butter.  Not only are the steaks fantastic, but the sides are killer as well.  This sweet potato casserole is our favorite by far.  I've given up on my usual potato Au gratin when I'm at a Ruth's Chris.  Even if you don't like sweet potatoes, you may just fall in love.  This is the restaurants most popular side.  People even order it for dessert with a scoop of ice cream.

Give me a chopped salad, a great steak, and a ridiculous potato... I am a happy girl!

The recipe comes from Ruth's Chris Chef, Pat Gallagher.  Thank you, Sir!

An important tip~
Please don't use canned sweet potatoes, it's not hard to boil them.  Starting with cold water, bring 3~4 large potatoes to boil.  Cook for about 30~35 minutes or until tender enough to be able to mash.  Do not over cook, as they will be cooking again in the casserole.  Let them cool for about 30 minutes before handling.  Peel the skin off and mash.

Crust~
1 cup brown sugar
1/3 cup flour
1 cup chopped pecans
1/3 stick butter, melted

Sweet Potato Mixture~
3 cups mashed sweet potatoes
1 cup sugar
1/2 teaspoon salt
1 teaspoon vanilla
2 eggs, well beaten
1/2 cup  (1 stick) butter, melted

Crust~
Combine brown sugar, flour, pecans, and butter in mixing bowl.  Set aside.

Sweet Potato Mixture~
Preheat oven to 350 degrees.  Coat a medium~size casserole dish with non~stick spray.  Or use a couple smaller dishes.

Combine sweet potatoes, sugar, salt, vanilla, eggs and butter in a large mixing bowl in the order listed.  Beat thoroughly with a hard mixer about 4 minutes, to increase the fluffiness of the sweet potato mixture.

Pour mixture into the baking dish.  Bake for 30 minutes.

Sprinkle the surface of the sweet potato mixture evenly with the crust mixture and return to oven for 10 minutes.  The brown sugar and pecan crust should be slightly browned and crunchy.  Allow to set for 10 minutes before serving.  The crust will harden a little more.

Mascarpone Chocolate Toffee Bars

I can't think of a better way to dress up store bought cookie dough than with chocolate, toffee, nuts and mascarpone cheese.  I love the chocolate/cheese layer in these cookies.  They are easy to make and you might just forget you used store bought cookie dough.  They are also pretty, I cut my squares into triangles for something different.  

This recipe comes from Giada De Laurentiis.  

Vegetable cooking spray

1 pound refrigerated sugar cookie dough 

2 (1.4 ounces) chocolate~toffee candy bars, coarsely chopped, divided 

1/2 teaspoon pure vanilla extract

1 cup semisweet chocolate chips

1 teaspoon vegetable oil

1 cup mascarpone cheese, at room temperature

1/4 cup sliced almonds, toasted

Position an oven rack in the middle of the oven.  Preheat the oven to 350 degrees.

Spray a 7x10 3/4-inch nonstick baking pan with vegetable cooking spray.  Lay a 6x18-inch piece of parchment paper in the pan, allowing the excess paper to overhang the sides.  Spray the parchment paper lightly with cooking spray.

In a medium bowl, combine the cookie dough, 1/2 of the chopped chocolate~toffee candy pieces and vanilla extract.  Using damp fingers, gently press the dough into the prepared pan.  Using the tines of a fork, prick the dough all over.  Bake for 12 to 14 minutes until the crust is lightly browned.  Cool for 15 minutes.

Place the chocolate chips and vegetable oil in a medium bowl.  Place the bowl over a pan of simmering water and stir until the chocolate has melted.  Cool the chocolate mixture for 10 minutes.  Whisk in the mascarpone cheese until the mixture is smooth.  Using a spatula, spread the chocolate mixture over the cooled crust.  Sprinkle the remaining chocolate~toffee candy pieces and sliced almonds over the chocolate mixture.  Refrigerate for at least 2 hours until the chocolate layer is firm.

Peel off the parchment paper and cut into 2-inch bars.  Serve at room temperature.

*To toast almonds, arrange in a single layer on a baking sheet. Bake in a preheated 350 degrees oven for 8 to 10 minutes until lightly browned.

Orange Marmalade Ricotta Cupcakes

OK, you guys... I thought my kids wouldn't really like these.  I was kind of thinking I was making a more adult cupcake, and yes, I think a cupcake could be considered adult (at least for me anyway).  They are not the super candy~sweet kids normally like, with the bitterness of the marmalade.   I was being selfish in making something I knew I would like.  My kids loved them.  So, they had my cake and they ate it too! :)

for the cupcakes~
1 package plain yellow cake mix
1 cup orange juice
2/3 cup ricotta cheese
1/3 cup plus 4 tablespoons orange marmalade
1/3 cup vegetable oil
4 large eggs

for the Marmalade Buttercream~
1/2 cup butter, at room temperature
1 heaping tablespoon orange marmalade
2 1/2 cups confectioners' sugar, sifted
3 tablespoons orange juice

Place a rack in the center of the oven.  Preheat oven to 350 degrees.  Line baking pan with cupcake liners.  Set aside.

Prepare the batter: Place the cake mix, orange juice, ricotta cheese, 1/3 cup marmalade, oil, and the eggs in a large mixing bowl.  Blend with an electric mixer on low for about 30 seconds.  Increase the speed to medium and mix another 2 minutes, scraping down the sides of bowl as needed.  The batter should look thick, and well combined.  Spoon or scoop 1/3 cup batter into each lined cupcake cup, filling it three quarters of the way full.

Bake the cupcakes 15~20 minutes or until they are golden.  Remove the pans from oven and cool on a wire rack for 5 minutes.  While cupcakes are cooling in pan, place the remaining 4 tablespoons of marmalade in a small saucepan over low heat.  Stir until it thins out, about 3~4 minutes.  Remove the cupcakes from pan and let cool on wire racks.  Brush the marmalade over the tops of the warm cupcakes.  Let the cupcakes cool another 20 minutes before frosting.

Prepare the Marmalade buttercream: Place the butter and orange marmalade in a large mixing bowl and beat with an electric mixer on low speed until creamy, 30 seconds.  Add 2 cups of the sugar and 2 tablespoons of the orange juice and beat on low until the mixture is combined, 30 seconds.  Add the remaining sugar and orange juice and beat until the frosting is spreadable, 30 seconds.  Increase the mixer speed to high and beat until fluffy, 1 minute longer.  Frost cupcakes.

Pioneer Woman's Chocolate Sheet Cake

I think I have a new love, for those of you who know me it may come as a total surprise.   I will always pick an appetizer or more dinner over dessert.  But, I can see this getting a bit obsessive.  No worries honey, I'm just talking about cake.  But, not just any cake.

My friend Sandra was talking about eating Texas sheet cake for breakfast a few days ago,  I have to admit I was a little jealous!  If we lived in the same state I would have invited myself over.  It got me thinking of a sheet cake recipe in a cookbook I recently bought.  So, what do you think I brought to a friend's home for dinner when I was asked to bring dessert?  You guessed it, Chocolate Sheet Cake.  Too bad there wasn't enough left over for breakfast the next day.  ;)  Before I get all diva on you, you've really got to make it!

This recipe comes from The Pioneer Woman, Ree Drummond.  The cookbook is titled, The Pioneer Woman Cooks.  This recipe is also one Bakerella raves over and has on her website.   I usually change every recipe I get a hold of.  This is left just as it was written.

for the cake
2 cups all~purpose flour
2 cups sugar
1/4 teaspoon salt
1/2 cup buttermilk
2 large eggs
1 teaspoon vanilla extract
1 teaspoon baking soda
1/2 pound butter (2 sticks)
4 heaping tablespoons cocoa powder

for the icing
1 3/4 sticks butter
4 heaping tablespoons cocoa powder
6 tablespoons milk
1 teaspoon vanilla extract
1 pound powdered sugar
1/2 cup finely chopped pecans (optional)

1. Preheat the oven to 350 degrees.
2. In a large bowl, combine the flour, sugar, and salt.  Stir together and set aside.
3. In another bowl, mix the buttermilk, eggs, vanilla, and baking soda.  Mix with a fork and set aside.
4. In a medium saucepan, melt the butter and add the cocoa.
5. Whisk together to combine.  Meanwhile, bring 1 cup water to a boil.
6. When the butter is melted, pour the boiling water in the pan.  Allow to bubble for a moment, then turn off the heat.
7. Pour the chocolate mixture into the flour mixture.
8. Stir together for a moment to cool the chocolate, then pour in the egg mixture.
9. Stir together until smooth, then pour into an ungreased jelly roll pan or rimmed baking sheet and bake for 20 minutes.
10. While the cake is baking, make the icing:
Melt the butter in a saucepan over medium~low heat.
11. Add the cocoa powder and stir until smooth.
12. Add the milk and vanilla.
13. Add powdered sugar.  Stir together.
14. Dump in the chopped pecans and stir until well combined.
15. Immediately after removing the cake from the oven, pour the warm icing over the top.  You'll want to avoid doing much spreading, so try to distribute it evenly as you pour.

Cocoa Brownies with Browned Butter and Walnuts

This brownie was on the cover of the February Bon Appetit magazine.  I had the magazine laying around and was constantly reminded I wanted to make them.  Well, I finally got around to it and was glad I did.  They are really fudgy in the middle and chewy on the outside.  The browned butter makes them rich and adds a nutty flavor.  I am a total nut freak and these are packed with walnuts, perfect!

10 tablespoons unsalted butter, cut into 1 inch pieces
1 1/4 cups sugar
3/4 cup unsweetened cocoa powder
1 teaspoon vanilla extract
2 large eggs
1/3 cup plus 1 tablespoon all purpose flour
1 cup walnut pieces

Position rack in bottom third of oven; preheat to 325 degrees.  Line a 8x8x2~inch metal baking pan with foil, pressing foil firmly against pan sides and leaving 2~inch overhang.  Coat foil with nonstick cooking spray.  Set aside.

Melt butter in medium saucepan over medium heat.  Continue cooking until butter stops foaming and browned bits form at bottom of pan, stirring often, about 5 minutes.  Remove from heat; immediately add sugar, cocoa, 2 teaspoons water, vanilla, and 1/4 teaspoon salt.  Stir to blend.  Let cool 5 minutes (mixture will still be hot).  Add eggs to mixture 1 at a time, beating vigorously to blend after each addition.  When mixture looks thick and shiny, add flour and stir until blended.  Beat vigorously 60 strokes.  Stir in nuts.  Transfer batter to prepared pan.

Bake brownies until toothpick inserted into center comes out almost clean (with a few moist crumbs attached), about 25 minutes.  Cool in pan on rack.  Using foil overhang, lift brownies from pan.  Cut and enjoy.

White Chocolate Macadamia Nut Cake

When I think about making a cake I usually go to chocolate, as it's my husband's favorite. So, for my family this one is a little different. It's a fun twist on a great cookie! It's a moist cake with chunks of white chocolate and nuts, which I happen to love. It's also a really pretty cake that doesn't need a lot of messing with. I tend to be a little cake decorating challenged. I've got to take a class one of these days. Drizzle a glaze? Yes, I can handle that.

For the cake~
1 package vanilla cake mix
1 package vanilla instant pudding mix (3.4 ounces)
4 large eggs
1 cup sour cream
2/3 cup water
1/2 cup vegetable oil
1 teaspoon vanilla extract
3/4 cup white chocolate chips, plus more for garnish
3/4 cups chopped (unsalted) macadamia nuts, plus more for garnish

For the glaze~
3/4 cup white chocolate chips
2 tablespoons heavy whipping cream

Preheat oven to 350 degrees. Lightly mist a 12 cup bundt pan with cooking spray, then dust it with flour. Shake out the excess flour and set pan aside.

Place cake mix, pudding mix, eggs, sour cream, water, oil and vanilla in a large mixing bowl. Beat with an electric mixer on low speed until the ingredients are incorporated, about 30 seconds, while scraping down the sides of the bowl. Beat another 2 minutes on medium speed. The batter should look smooth and thick. Fold in the chocolate chips and nuts. Transfer the batter to the prepared pan, smoothing the top with a rubber spatula.

Bake the cake on the center rack in oven, until the top springs back when lightly pressed with a finger, about 55~58 minutes. Cool cake on a wire rack for 10~15 minutes. Run a long, sharp knife around the edges of the cake, shake the pan gently, and invert the cake onto a wire rack. Let the cake cool completely.

Make the glaze. Melt the white chocolate chips in a small microwave~safe glass bowl in the microwave for about 30 seconds. Stir, and melt another 30 seconds if needed. When the chocolate is melted, stir in the cream. Spoon the warm glaze over the cooled cake. Garnish with more white chocolate chips and macadamia nuts. Let the glaze set for 10 minutes before slicing and serving.

Dark Chocolate Layered Cheesecake

I'm not one of those people who go "crazy" for chocolate. Do I like chocolate? Yes. Do I have an addiction? Not really. Don't get me wrong, sometimes it's the only thing that can make everything in the world seem right again. Perhaps I just like some variety in my desserts. My husband is a total chocolate guy, I never have to guess what dessert he will order. This is one that he loves. I made it and was like "it's ok", he ate the whole thing and wanted more! Rich? Absolutely! If you are one of those crazy chocolate people give it a try :)

Chocolate Crumb Crust~ recipe follows

3 packages (8 ounces each) cream cheese, softened
3/4 cup sugar
4 eggs
1/4 cup heavy cream
2 teaspoons vanilla extract
1/4 teaspoon salt
2 cups (12 ounce package) Hershey's Special Dark Chocolate chips, divided
1/2 teaspoon shortening (do not use butter, margarine or oil)

Prepare Chocolate Crumb Crust. Heat oven to 350 degrees.

Beat cream cheese and sugar in large bowl until smooth. Gradually beat in eggs, heavy cream, vanilla and salt, beating until well blended; set aside.

Set aside 2 tablespoons chocolate chips. Place remaining chips in a large microwave~safe bowl. Microwave at medium (50% power) 1 1/2 minutes; stir. If necessary, microwave an additional 15 seconds at a time, stirring until chocolate is melted.

Gradually blend 1 1/2 cups cheesecake batter into melted chocolate. Spread 2 cups chocolate mixture in prepared crust.

Blend another 2 cups plain cheesecake batter into remaining chocolate mixture; spread 2 cups of this mixture over the first layer. Stir remaining cheesecake batter into remaining chocolate mixture; spread over second layer.

Bake 50~55 minutes or until center is almost set. Remove from oven to wire rack. With knife, immediately loosen cake from side of pan. Cool to room temperature.

Place reserved chocolate chips and shortening in small microwave~safe bowl. Microwave at medium power 30 seconds; stir. If necessary, microwave and additional 10 seconds at a time, stirring until chocolate is melted and smooth. Drizzle over top of cheesecake. Cover; refrigerate several hours until cold.

Chocolate Crumb Crust

1 1/2 cups vanilla wafer crumbs (about 45 wafers, crushed)
1/2 cup powdered sugar
1/4 cup cocoa powder
1/4 cup butter, melted

Stir together cookie crumbs, powdered sugar and cocoa; stir in butter. Press mixture onto bottom and 1 1/2 inches up sides of 9~inch springform pan.

Triple~Citrus Cupcakes

I have a friend that used to call me Martha Stewart. I'm not going to lie...it drove me nuts! Of course, she meant it as a compliment. Martha Stewart is a great talent. My go~to pie crust is from her along with many tips I've picked up over the years. So, thank you Martha. I guess I just like to be called by my own name. :)

This recipe comes from Martha Stewart's Cupcakes cookbook. It's the first recipe I tried. Did I go to chocolate? Nope, give me a lime and I'm a happy girl.

The glaze and garnish could be made with lime, lemon, or orange. It would even be fun to make all three and see what the favorites are.

3 1/3 cups all~purpose flour
2 teaspoons coarse salt
1 pound (4 sticks) unsalted butter, room temperature
2 cups sugar
3 tablespoons finely grated lemon zest (from 3 lemons)
3 tablespoons finely grated orange zest (from 2 oranges)
3 tablespoons finely grated lime zest, plus more for garnish (from about 3 limes)
1 teaspoon pure vanilla extract
9 large eggs, room temperature

Citrus Glaze (made with lime juice and zest) recipe follows.

Preheat oven to 325 degrees. Line standard muffin tins with paper liners. Whisk together flour and salt.

With an electric mixer on medium~high speed, cream butter and sugar until pale and fluffy, scraping down sides of bowl every few minutes. Add citrus zests. Reduce speed to medium, and add vanilla. Add eggs, three at a time, beating until incorporated, scraping down sides of bowl as needed. Reduce speed to low. Add flour mixture in four batches, beating until completely incorporated after each.

Divide batter evenly among lined cups, filling each three~quarters full; tap tins on counter top once to distribute batter. Bake, rotating tins halfway through, until a cake tester inserted in centers comes out clean, about 20 minutes. Transfer tins to wire racks to cool 10 minutes; turn out cupcakes onto racks and let cool completely.

To finish, dip tops of cupcakes in glaze, then turn over quickly and garnish with zest. Cupcakes are best eaten the day they are glazed; keep at room temperature until ready to serve.

Citrus Glaze (used lime for mine)

1 1/2 cups confectioners' sugar, sifted, plus more if needed
1/4 teaspoon finely grated citrus zest
3 tablespoons fresh citrus juice, plus more if needed

Whisk together all ingredients until smooth. If necessary, add more sugar to thicken or more juice to thin the glaze. Use immediately.

Glazed Lemon Shortbread

I am such a citrus girl! The tartness of the lemon in these cookies with the rich butter of the shortbread is a great combination. Give these a try and make sure you pucker up...they pack a punch!

3 cups all~purpose flour
1/3 cup cornstarch
1 1/4 cup powdered sugar
1/4 cup lemon zest (5 to 6 lemons)
1 1/2 cups butter, softened
1 tablespoon lemon juice
1/2 teaspoon salt
1/2 teaspoon vanilla extract
Lemon Glaze~ recipe follows

Preheat the oven to 300 degrees. Line a 13x9x2~inch baking pan with heavy foil, extending foil over the pan edges. Lightly grease foil; set aside.

In a bowl, stir together flour and cornstarch; set aside. In another bowl, combine the powdered sugar and lemon zest. Pressing against the side of the bowl with a spoon, work the zest into the sugar until sugar is yellow and fragrant. Set aside.

In a mixing bowl, combine butter, lemon juice, salt, and vanilla; beat with an electric mixer on medium speed until combined. Gradually beat in sugar mixture. Stir in flour mixture. Press dough evenly into the prepared pan.

Bake about 40 minutes or until pale golden in color. Remove from oven. Immediately spoon Lemon Glaze oer the top and gently spread to evenly distribute the glaze. Let cool completely. Using the foil, lift the uncut bars out of the pan. Be careful not to crack the top of the glaze. Cut into bars or desired shapes.

*Pressing the lemon zest into the sugar helps release the lemon oils.

Lemon Glaze
2 1/2 cups powdered sugar
2 teaspoons lemon zest
3 tablespoons lemon juice
1 tablespoon light corn syrup
1/2 teaspoon vanilla extract

Add all the ingredients in a bowl and whisk until smooth.

Strawberry Shortcake

I love strawberries! When I was a kid, we had a ton of strawberries in the garden. They were next to the mint. I think I hung out in the backyard a lot eating strawberries wrapped in mint. Not bad if I do say so myself :) I make this pretty much every 4th of July. Adding blueberries, it's the perfect red, white and blue dessert! I grew up with the biscuit style and never really fell in love with angel food cake. Maybe I haven't really had a good one. Although, I think my good friend Kori might have a good recipe she's going to try. Maybe she will share some with me ;)

This recipe isn't gourmet. It comes right off the Bisquick box, with a couple small changes. It's worth giving the angel food a break...

2 1/3 cups Bisquick mix
3 tablespoons sugar
2/3 cup milk
3 tablespoons melted butter
4 cups fresh strawberries, sliced
1/4 ~ 1/2 cup sugar to taste~ you could also use honey
whipped cream

Preheat oven to 425 degrees. Mix in a bowl the Bisquick mix, 3 tablespoons of sugar, milk and butter. Drop spoonfuls onto ungreased cookie sheet. **The recipe calls for 6, I like to make them a little bit bigger. I make 4 or 5 per batch, depending on if they will be for adults or kids. I also like to sprinkle them with a little more sugar before they bake. They come out sparkling!

Bake 10-12 minutes or until they start to turn golden brown. Be careful not to over bake.

For the strawberries~ Some people like to mash them. Not me, they don't seem as fresh. I like the strawberries sliced and I make a quick puree to mix them in. I reserve a few of the strawberries to puree in the blender, add the sugar to taste. Add puree to the sliced strawberries. Keep strawberries refrigerated until ready to use.

Split the shortcakes, fill and top with strawberries and puree. Top with whipped cream.

Chocolate Covered Pretzel Rods

My friend Amy and I recently made these chocolate covered pretzel rods for our sweet friend Camille's baby shower. We can't wait to meet the baby, he's going to be so cute! I have made these pretzels for many baby showers over the years. They are adorable and really easy! Any color combination works...pink & brown, pink & white, etc. I have made them for Valentine's Day, Halloween, a sporting event, the options are endless.

To make 40 favors with 2 pretzels in each bag~

6 packages of candy melts (2 different colors)~ we used Wilton's 14 ounce bag, found at Michael's Craft Store.

3~4 bags of pretzel rods

In a double boiler, fill lower pan with water to below level of top pan. Bring water to a simmer, then remove from heat. Put candy disks in top pan and stir without beating, until smooth. Transfer the melted chocolate into a tall narrow glass. Dip the pretzels and carefully shake off excess chocolate back into the glass. Place on a cookie sheet or counter top lined with parchment paper. Drizzle with the opposite color and let them set, this takes about 20~30 minutes.

*You can also use a package of chocolate chips with 1 tablespoon of crisco added while the chocolate is melting.

Blueberry Muffin Crumb Cake

I love blueberry muffins, so why not a cake? With fresh blueberries, a hint of lemon, a pecan crumb topping...life is sweet! This would be great at a brunch.

2 1/4 cup fresh blueberries
Vegetable oil spray, for the pans
Flour, for dusting the pans
1/2 cup all~purpose flour
1/2 cup light brown sugar, packed
4 tablespoons cold butter
1/2 cup chopped pecans
1 lemon, zested and juiced
1 yellow cake mix
1 container (6 ounces) lemon yogurt
1/2 cup water
1/3 cup vegetable oil
3 large eggs
1 1/2 cups confectioners sugar, sifted
3 to 4 tablespoons milk

Place a rack in the center of the oven. Preheat oven to 350 degrees. Pre~cut rounds of parchment paper to fit two 9~inch round cake pans. Lightly mist only the sides of the cake pans, and lightly flour them making sure to pat the excess flour out. Place the cut parchment rounds in the bottom of the pans, and set aside.

Place the flour and brown sugar in a food processor, and pulse until combined. Cut the butter into smaller chunks and add to mixture and pulse a few times, until butter resembles coarse crumbs. Transfer mixture to a bowl and add the pecans to mix. Evenly sprinkle this topping onto the parchment paper rounds, about 3/4 cup per cake pan. Set the pans aside.

Measure out 1 tablespoon of the cake mix and set it aside. In a large mixing bowl, combine the rest of the cake mix, the yogurt, water, oil, eggs, lemon zest, 1 tablespoon of lemon juice (you will need another tablespoon for the glaze). Beat with an electric mixer on low speed until the ingredients are incorporated, 1 minute. Scrape down sides of bowl and mix at medium speed for 2 more minutes.

Set aside 1/4 cup of the blueberries for garnish. Place the remaining blueberries in a small bowl and toss with the reserved 1 tablespoon of cake mix. Fold the blueberries into the cake batter until combined. Using a large mixing spoon, dollop the cake batter on top of the crumb mixture in each cake pan, then carefully spread it evenly to the edges. Place the cake pans in the oven side by side.

Bake the cake until they are golden brown and the tops spring back when lightly pressed with a finger, 24~28 minutes. Transfer the cake pans to wire racks and let them cool for 5 minutes. Run a sharp knife around the edge of the pans and give the pans a good shake to loosen the cakes. Invert each layer onto a wire rack so the topping side is up. Peel off parchment paper. Let the layers cool about 20 minutes longer.

For the glaze~ Whisk the confectioners sugar and reserved 1 tablespoon of lemon juice in a small bowl. Add 1 tablespoon of milk at a time until glaze is smooth but still runny enough that it will drip down the side of the cake.

To assemble the cake~ Transfer one layer, topping side up, to a serving platter. Using a spoon, drizzle half of the glaze over the cake and allow it to drip over the sides. Place the second layer on top and drizzle the remaining glaze over the top, again letting it drip down the sides. Garnish the cake with remaining blueberries.

Plum Raspberry Crumble

After seeing the Julie & Julia movie with a group of friends. We have started getting together for "French" inspired dinners. This is a recipe from Ina Garten's Barefoot in Paris, I made for our last dinner. It is a really simple dish best served warm with vanilla ice cream.

2 pounds red plums, cut in half, pitted, and cut in 1~inch wedges

2/3 cup granulated sugar, divided

1 1/4 cup all~purpose flour, divided

2 tablespoons orange juice

1/2 pint fresh raspberries

1/3 cup light brown sugar, packed

1/4 teaspoon kosher salt

8 tablespoons cold unsalted butter, diced

1/2 cup quick~cooking oats

1/2 cup sliced almonds, plus extra for sprinkling

Preheat oven to 350 degrees.

In a large bowl, combine the sliced plums, 1/3 cup of the sugar, 1/4 cup of the flour, and the orange juice and toss well. Add the raspberries and toss lightly. Pour into a 9x12x2~inch baking dish.

For the topping, place the remaining 1 cup of flour, the remaining 1/3 cup of sugar, the brown sugar, and the salt in the bowl of a food processor fitted with a steel blade and pulse a few times to combine. Add the butter and pulse until the butter is the size of peas. Pour the mixture into a bowl, add the oats, and work it with your hands until it's in large crumbles. Add 1/2 cup of the almonds and mix well.

Spread the topping evenly over the plums, making sure the fruit is covered. Sprinkle with some extra almonds. Bake for 40 minutes, or until the fruit is tender and bubbly and the topping is golden brown. Serve warm or at room temperature.

Kori's Killer Toffee Apple Dip

This recipe comes from my sweet friend Kori, who happens to be an amazing cook. She brought this to our house for a Super Bowl party a couple years ago. I am totally addicted! I seriously can't stop eating this. I always have the ingredients on hand...just in cast I get the craving in the middle of the night. :) Thanks Kori!

1 8~ounce block cream cheese, softened
1 cup light brown sugar
1 teaspoon vanilla extract
1/2 cup Heath chocolate covered toffee bits

Beat the cream cheese, brown sugar, and vanilla until well combined with an electric mixer. Fold in the toffee bits (I have to admit, I almost add the whole bag). Make it according to your liking. Let chill in the refrigerator before serving. You could eat it right away, I happen to like it cold. Serve with sliced apples.