Wake-Up Oatmeal Cookies with Chocolate-Covered Espresso Beans

Right out of the shower and before breakfast, I have my first cup of coffee.  With that first cup of coffee, I feel I need a little bite; and generally, it is some kind of simple cookie, like an oatmeal cookie.

I always drop a chocolate-covered espresso bean into my coffee mug.  Then, I started putting an espresso bean on that little cookie and chasing it with a sip of coffee...man on man that's really good!  So, I thought why not just make some oatmeal cookies with espresso beans in them and dunk them into my coffee!  Wow...bingo, perfect!

                                             Why I Jump Out of Bed...

                                                   Every Morning!

Easy, Dreamy, Creamy Cookie Trifle

So, I was in the grocery store bakery and spotted a sign advertising cookies I'd never seen before; but, they didn't have them. Why the sign?  To make up for the blunder, the bakery offered me a deal on some freshly baked cranberry and white chocolate cookies.  Well, I just had to accept the cookies after all the trouble they had gone to make me a happy customer...right? 

But, with so many holiday cookies at home, as tasty as the new cookies were, they just went into the freezer.  Hmm, finally decided to incorporate them into a really good dessert; and, of course, with the busy holiday season, it had to be easy!

I adore trifles...who doesn't?  Well, that's just what I made...a trifle layered with cinnamon cream cheese goodness with cranberry and white chocolate cookies melded in between and crowned with billowy homemade whipped cream!

                                            So Dreamy and Creamy...

                                      I'll Have A Large Scoop, Please!

Decadent Brownie Bread Pudding with Caramel and Dark Chocolate ~ In The Slow Cooker

Warm and satisfying, this easy decadent brownie bread pudding makes the perfect cold-weather or Super Bowl dessert.  Just imagine, a pool of French bread drenched in rich dark chocolate, caramel and cream with crunchy walnuts!  The sumptuous chocolate flavor is further enhanced with strong, brewed coffee (no need to tell finicky eaters...it can be our little secret)!

I shared this marvelous pudding at a gathering during the recent holidays, and they loved it!  I just took the cooked pudding in the slow cooker with me to the party and plugged it in when I arrived to keep it warm.  We enjoyed it with large dollops of whipped cream, but it would be wonderful with ice cream too!

                                              Who Knew Heaven...

                                           Could Be So Sinful!

Glazed Chunky Apple Coffee Cake Swirled with Brown Sugar, Cinnamon and Toasted Walnuts or Pecans!

Loaded with apples and swirled with a scrumptious mixture of brown sugar, cinnamon and toasted nuts, this cake makes an ideal treat to enjoy with your coffee on these brisk Fall days!  For an awesome Autumn dessert, try it with my Butter Pecan Glaze and/or a premium vanilla ice cream.

This versatile coffee cake also makes a delectable quick, light breakfast, with or without a cup of your favorite yogurt...it's especially good with pumpkin yogurt!                                                                                                                                
                                       I Think I Need A Coffee Break...

                                                Care To Join Me?

Decadent Chocolate-Banana Bonbons with A Variety of Coatings ~ How-To Tips and Tricks!

These decadent chocolate-dipped banana bites with crunchy coatings make a fun treat or a marvelous party bonbon.  I've offered a variety of suggested coatings; however, you can be creative with your own coatings.  My favorite coating, of the ones I've tried, was the crushed cashews!

A recently diagnosed low potassium level prompted me to give it a boost with bananas.  All that other fruit I'd been eating, along with those horse-sized potassium pills, were just not enough!  Since I find eating bananas, outside of baked goods, not very appealing, I thought chocolate-dipped banana slices would be encouraging.  These chocolate-banana bonbons are encouraging all right...but so decadent, I can only eat one or two at a time.  Guess I'll save these as a treat and just eat bananas on my cereal, which is my second choice.

This chocolate-dipping and coating method should work well with whole strawberries also.


                                             Decadent Decisions...

                                      Which One Should I Try First?

Hawaiian Mini Banana Split Bundt Cakes with Butter Pecan Glaze

The birth of baby cakes...My daughter and I were discussing what I should make for her husband's pending birthday, and my five-year old grandson excitedly chimed in "banana split cupcakes!"  That sounded like a great idea to us, and my daughter started listing all the goodies they should have...then, they became Hawaiian banana split cupcakes.  I said I wanted to top them with a butter pecan glaze...you may recognize this glaze from my recipe for Fall Harvest Apple Cake.

Cupcakes were what I planned, until I spotted one of my vintage mini Bundt cake pans hanging on my kitchen wall...hmmm, even better.  Was I ever right...the little cakes slid right out of their pans (easier than cupcakes)!  The tunnels in the center of of each cake perfectly accommodated nice dollops of whipped cream...studded with a cherry on the top of each, and ta dah..adorable Hawaiian mini banana split Bundt cakes were born!

                                              All Dressed Up And...

                                                 Ready to Party!

Salted Caramel Bread Pudding with Bittersweet Chocolate ~ Topped with Homemade Whipped Cream

My daughter's mother-in-law gave me a fabulous jar of Williams-Sonoma Salted Caramel Sauce for the holidays and said she was anxious to see how I'd use it.  I knew immediately that I wanted to use it in a bread pudding!

Large morsels of bittersweet chocolate dot this decadent caramel pudding.  You may think that 1/2 c. of these morsels may not be enough for the recipe; but, believe me, it's just the right amount.  Homemade whipped cream perfectly mellows the rich pudding.

Serve this sinfully delicious caramel pudding for Valentine's Day, and you'll be sure to leave them swooning!

                                     
                                                  It's So Good...

                                       I Just Can't Stop Eating It!

Crafty Chocolate-Coated Spoons

I enjoyed making and presenting these chocolate-coated spoons as gifts during the holidays.  They add that little bit of something special when stirred and melted into hot milk, cocoa or coffee.  My favorite way to use them is in hot milk. ...which is kinda funny; since I rarely drink milk, and I'm a real coffee fan.  It's not like having hot cocoa, but more like enjoying hot chocolate milk.  Oh, don't even think about trying to eat the chocolate off the spoons...I know it's tempting, but the chocolate is better melted into a hot drink.

These fun and easy chocolate spoons are especially good for last minute gifts, and they would make welcomed hostess gifts on New Year's!

                                                  Stirring Up A Little...

                                                    Chocolate Fun!

Upside-Down Chocolate Chip Layer Cake with Butterscotch Filling and Semi-Sweet Chocolate Glaze

A 70th birthday is a hallmark occasion that calls for a special cake...don't you agree?  Perusing through cookbooks for inspiration for my big brother's 70th recently, I ran across a recipe I had made years ago called Chocolate Chip Cake from Betty Crocker's Cookbook.  Although I loved the concept of this recipe, I was never 100% satisfied with the results.  With many adjustments, including method of preparation, along with quantity and placement of ingredients, I took the original recipe from a two-layer cake to a decadent four-layer cake.

With my version of a chocolate chip cake, the chips settle on the bottom of the layers, creating upside-down chocolate chip cake layers.  Stacking the layers, chocolate chips side up, with the butterscotch filling results in a rich, beautiful combination of chocolate and butterscotch between the layers. 

If you want a celebration dessert, this cake definitely delivers one tall, magnificent presentation with flavors sure to please!          
                                   
                                             What a Gorgeous Cake....

                                           When Do We Cut Into It?                       

Serves approx. 12

Ingredients
(You can make a two-layer cake from this recipe if you like:  adjust the ingredients for the layers and filling accordingly...leave the ingredients for the glaze and walnuts the same.)

The Cake

• 4 c. sifted all-purpose flour (I use White Lily)
• 2 TB baking powder
• 2 tsp. salt
• 1 tsp. baking soda
• 1 c. (or 2 sticks) room-temperature, salted butter
• 2 c. packed light or dark brown sugar
• 1 c. granulated sugar
• 6 large eggs, room-temperature
• 2 1/2 c. whole milk
• 1 TB pure vanilla extract
• 2 c. (12 oz.) semi-sweet mini chocolate chips
• Non-stick baking spray

The Filling (Makes approx. 3 c.)

• 2  c. packed light brown sugar
• 1 c. cornstarch
• 1 tsp. salt
• 2 c. lukewarm water
• 1/4 c. (1/2 stick) salted butter
• 1 tsp. pure vanilla extract

The Glaze

• 1 c. semi-sweet chocolate chips
• 1/4 c. (1/2 stick) salted butter
• 2 TB light corn syrup
• 1/2 tsp. pure vanilla extract

The Garnish

• 1/2 c. medium-chopped walnuts

                                   So, What Do You Call This Cake?

                                                  Fantastic!                                               

Directions

The Cake

1. Spray 4 each identical 9"x1 1/2" (exactly measured) cake pans with the non-stick baking spray.  Set aside.
2. In a medium-size bowl, sift together the pre-sifted flour, baking powder, salt and baking soda.  Set aside.
3. Cream the butter with the brown and granulated sugars in a 5 qt. heavy-duty mixer* until light and fluffy (about 4 minutes with a KitchenAid on high speed).  Scrape the bowl.
4. Beat in the eggs, one at a time.  Scrape the bowl again.
5. Preheat the oven to 350º.
6. On low speed, add the dry ingredients alternately with the milk to the creamed mixture.  Scrape the bowl.
7. Continuing on low speed, stir in the vanilla, then gently the chocolate chips, just until incorporated.
8. Equally distribute the batter between the pans.  Place two filled pans on the middle rack of the oven and two on the rack immediately below, being careful that the pans do not touch each other and are at least 1 inch from the edges of the oven.  The pans on the middle rack and the pans on the rack below should crisscross each other in order to receive maximum heat distribution.
9. Bake approximately 40-50 minutes, or until the layers spring back when lightly touched with the finger and a toothpick inserted in the middle of each comes out clean.  Cover with clean dish towels and cool the layers in the pans overnight on wire racks.

*Tip                                                                 
If you have one, use a guard for your mixer (ideally with a chute); because this recipe makes a lot of batter that can fly!

The Filling

1. In a 2 qt. or medium saucepan, sift together the brown sugar, cornstarch and salt.  Whisk in the water and cook over medium heat, whisking constantly until the mixture thickens and boils.  
2. Reduce the heat to low, then boil and whisk for 1 minute more.  Remove from the heat, then whisk in the butter and vanilla. 
3. If your filling needs to be more smooth, finish off the heat with an immersion blender (but with great caution, as the mixture will be very hot), until the desired consistency is achieved.  Set aside and cool.

The Glaze

1. In a 1 qt. or small saucepan, heat the chocolate chips, butter and corn syrup over low heat, whisking constantly, until the chocolate is almost melted.  
2. Remove from the heat and whisk until all the chocolate is melted, then whisk in the vanilla until well blended.  Cool slightly.

Assembling The Cake

1.  Releasing the layers:  The chocolate chips will have mostly settled onto the bottom of the layers, forming a chocolate chip coating...this is intentional.  To encourage release of the layers, gently run a knife around the edges of the pans, carefully lifting the cake as you go.  (These layers are very tender and need to be handled gently.)

To release the first cooled layer, cover it with wax paper; and, while holding a plate over the pan, invert the layer.  Shake the pan a little and gently pull it away to see if the cake releases easily (it should).  If the layer does not release easily, go around the pan and very carefully lift the layer a little section at a time with an offset spatula to further loosen.  Attempt to release the layer again; and if necessary, very carefully press any loose chips or cake back onto the layer with the back of a plastic spoon...the filling will cover the imperfection, and no one will ever know.  Leave the chocolate chips side up.

Use the above method to release each succeeding layer.  Stack the layers on a holding plate with wax paper in between the layers until ready to complete the cake.  

2.  Filling the layers:  Carefully lift a layer from the holding plate and center the layer, with the chocolate chips side up, onto a serving platter.  Spread about 3/4 c. of the filling over the entire surface of the layer.

Stack each succeeding layer with the chocolate chips side up...spreading about 3/4 c. of the filling over each of the second and third layers and the remainder of the filling over the top, fourth layer.

3.  Glazing the cake:  Being careful not to mix with the butterscotch filling, spread the slightly cooled chocolate glaze entirely over the top of the cake and let the glaze drizzle as it may over the edges.

4.  Garnish with the chopped walnuts.
 

Serve with or without a premium vanilla ice cream and enjoy the wow!


                                          Speaking of Birthdays...

                              My Grandson Recently Slid Into His 4th!


Printable Recipe

Fall Harvest Apple Cake with Butter Pecan Glaze

We're just thrilled! My son proposed to his girlfriend a little more than a week ago while on a trip to Ireland!  In honor of their engagement, I'm sharing this marvelous apple cake.  I served it for dessert the first time she joined the family for dinner...three years ago this fall.

The cake was a big hit at that dinner; however, I wanted more of an obvious apple taste.  The original recipe called for grated apples...this time, I used sliced apples.  I was delighted with the results!  The sliced apples offer more of the apple taste that I desired and form a beautiful circle (of love?) in the middle.  The rich butter pecan glaze complements the apple cake perfectly.
                       
                                                 A Warm Welcome...

                                                  To Our Table!

As adapted from White Lily Flour's recipe for Fresh Apple Cake with Butter Pecan Glaze

Approximately 12 servings

Ingredients

The Cake

• Non-stick baking spray (for pan)
• 3 c. sifted all-purpose plain flour (I use White Lily...obviously!)
• 2 tsp. ground cinnamon
• 1 tsp. baking soda
• 1/2 tsp. salt
• 2 c. firmly packed, light brown sugar
• 1 1/2 c. vegetable or canola oil (I use canola oil)
• 3 large eggs, room temperature, lightly beaten
• 2 tsp. pure vanilla extract
• 4 c. cleaned, peeled, cored, quartered & thinly sliced apples--about 4/ea., 2 5/8" in diameter (I use Gala apples)*
• 1 c. chopped pecans*

The Glaze

• 1/4 c. salted butter
• 1/2 c. chopped pecans*
• 3/4 c. firmly packed, light brown sugar
• 1/4 c. heavy cream (I use evaporated milk)
• 1/4 c. light corn syrup
• 1/8 tsp. orange extract (I use...but this extract is optional)

*Tip
This is a good recipe for your food processor:  Using the chopping blade, chop the pecans on pulse.  Switch to the slicing blade and place the apple quarters horizontally into the chute to slice.

Opening Our Hearts...

And Sharing The Bounty!

Directions

The Cake

1. Thoroughly spray a 10" Bundt pan, including the tube, with the baking spray.
2. Whisk well the flour, cinnamon, baking soda and salt in a medium bowl.
3. Preheat the oven to 350º.
4. Beat the brown sugar, oil and eggs on medium speed, just until well combined.  Gradually add the flour mixture on low speed, about a cup at a time, and blend just until well combined.  Scrape the bowl.   Give a quick little extra beat on medium low.  Stir in the vanilla, then fold in the apples and pecans.
5. Pour the batter into the prepared pan, filling no more than 3/4 full.
6. Bake about 50-60 minutes, or until a toothpick inserted in the center comes out clean and the cake springs back when lightly touched.  (My cake takes 60 minutes.)
7. Place on a wire rack, cover with a clean dish towel and cool overnight.
8. To release:  Gently run a very thin-bladed knife around the edges and tube of the pan.  Carefully invert the cake onto a serving platter and leave the fluted side up.

The Glaze

1. Melt the butter in a small saucepan.  Toast the pecans in the butter over medium heat, stirring constantly.
2. Whisk in the brown sugar, cream and corn syrup, then bring to a rolling boil.
3. Cook about 2 minutes, stirring constantly.  Remove from the heat and blend in the orange extract.
4. Cool the glaze until thickened.  Drizzle over the cake, reserving some to spoon over individual slices.

When ready to serve, slice the cake carefully with a serrated knife.  (Sorry, my photo of the sliced cake didn't really show the circle of apple slices in the center.)  Because of the apples, refrigerate any leftover cake after a couple of days.

Enjoy autumn's bounty with this moist and satisfying, delicious apple cake...it would be perfect for Thanksgiving!

Printable Recipe 

                                    The Bachelor Has Nothing On Him!

                                                 Slea Head Beach