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Tasty Tuesday : Cream Cheese Pecan Pie

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Cream Cheese Pecan Pie… this pie has become my favorite pie. It is pretty much a combination of cheesecake and a pecan pie and I love it. The best part is that you can make it in a toaster oven which is great! This is so easy to make and it will easily became a family favorite for you.

creamcheese

 

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Tasty Tuesday: Apple Walnut Bundt

IMG_0446 copyRecipe Below

This cake is one of my favorites! It is so easy to make and really looks so pretty when you cut into it. I originally found this recipe on food network and just couldn’t resists. Their chef Giada created this Apple Walnut cake and it just looked delicious. Of course I have the habit of adding my own twist to recipes and let me just say this was a hit.

I have the tendency to always add a slight bit more vanilla than recommended but that is because I think it helps to round out the delicious flavors. Make sure that you taste your batter and adjust the vanilla to the level that you like. This is her basic recipe and again feel free to adjust the amount of vanilla extract. For the batter i used an additional 1/2 teaspoon of vanilla extract and it was tasty. For the frosting make sure that you add water to get it to the consistency that you like. Start off with less water and slowly add more, by adding a little at a time you will make sure that you don’t make it thinner than you like.

For more cake ideas for a nice holiday party scroll down to the bottom.

Apple walnut Happy Baking!

Cake:
3 medium green apples, such as Granny Smith, peeled, cored and diced into 1/4 to 1/2-inch pieces
1 1/2 cups maple syrup
3 eggs, at room temperature
3/4 cup light brown sugar
3/4 cup vegetable oil
1 tablespoon pure vanilla extract 
3 cups flour
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 tablespoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon ground ginger
1 cup chopped walnuts
 
Icing:
1 cup powdered sugar
1/4 cup heavy cream
4 ounces cream cheese, at room temperature
3 tablespoon water, plus extra, as needed 
2 teaspoons pure vanilla extract 
 
Directions

1.     For the cake: Place an oven rack in the center of the oven. Preheat the oven to 350 degrees F. Liberally butter and flour a 10-inch fluted tube or Bundt pan. Set aside.

2.     In a large bowl, mix together the apples, maple syrup, eggs, sugar, oil, and vanilla. In a separate medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt. In batches, mix the dry ingredients into the apple mixture. Stir in the walnuts. Pour the mixture into the prepared pan and bake until a toothpick inserted into the cake comes out clean, 55 to 60 minutes. Cool for 15 minutes and invert onto a wire rack to cool completely, about 1 hour.

For the icing: In a food processor or with a hand mixer, combine the powdered sugar, heavy cream, cream cheese, 3 tablespoons water, and vanilla. Process until smooth, adding more water, 1 teaspoon at a time, until the icing is pourable. Spoon the icing over the cake and allow to set for 20 minutes before slicing.

 

For More dessert recipes try:
Pumpkin and Maple Frosting
Cream cheese Pecan Pie
Carrot Cake
 

Tasty Tuesday: Salted Caramel Frosting

salted caramel frosting

There is a story behind why I tried to create a salted caramel frosting. I was at this session learning about the healthcare ICD10 codes and was trying to convince one of the main guys to let us leave early because I had to drive 2 hours all the way back home and I did not want to hit rush hour. So we struck a deal. He would see if he could cut the training short and in return he wanted salted caramel cupcakes. And so a delicious recipe was born. The recipe is down below and I seriously recommend using it on chocolate cake and drizzling the top of the frosting with even more of the salted caramel and chopped pecans. It really kicks it up a notch.

Salted Caramel

Tasty Tuesday: Chocolate Icebox cake

icebox cake

I am apparently one of those people who have lived under a rock all my life. The first time I ever had icebox cake was 5 years ago when Chris gave me a piece and I fell in love. Of course I never attempted to make my own before because his mom always made it on the holidays so why make it? Well, Chris and I will celebrating holidays in our own place soon so it was time to learn how to make this. The first time I tried to make this I used instant pudding and while it was a tasty parfait it certainly could not be called a cake. So that is the most important part to this cake….use the pudding that you have to boil on the stove! Do not make the same mistake I did. Oh and tip #2 let it set overnight! So lets get to it! below you will find a picture of the recipe and if you click it then you will be able to print it out. Let me know how your icebox cake comes out 🙂

~Happy Caking 😉 ~

Chocolate Icebox cake recipe

 

Tasty Tuesday: Easy Chocolate Truffles

Truffles

Recipe Below

I posted this recipe a year ago around Christmas time because it is simple and fun to make. Yesterday I made the truffles but used snowflake sprinkles and holly sprinkles to give it the Christmas feeling and have named them “Reindeer Poop“. Yes, I know it is weird but the name really does make me giggle. Let’s be real, it is okay to have a little fun sometimes. Seriously the recipe is not that hard. I was pressed for time yesterday so instead of letting it cool for 2 hours I just put the chocolate fudge centers in the freezer to cool so that it was easier to roll. The picture above is from last year. I apologize I forgot to take pictures before I wrapped them in the goodie bags. Just remember have fun with decorating! It is the best part! Well, no eating them is…but decorating is a close second!

Ingredients:
2 cups semi sweet morsels
1 can condensed milk
1 tablespoon of vanilla extract
1 bag melting wafers

1. Use a double boiler to melt your chocolate. If you do not have a double boiler take a small sauce pan, and water to it and then place a heat safe bowl over the top. It should sit comfortably over the pan without touching the water. Add your chocolate morsels to it and let it begin to melt.

2. Once the chocolate begins to start melting stir in the can of condensed milk and the vanilla extract. Continue to stir the ingredients together until it is nice and smooth.

3. Remove the chocolate from the stove and spread onto wax paper. Place the chocolate and wax paper into a bowl and refrigerate until completely cooled, this usually takes at least 1-2 hours. You want to make sure that it is completely cooled because you will be rolling it and you don’t want it to stick to your hand.

4. Once the chocolate is ready (it will have a fudge like consistency) take small pieces of the chocolate and roll them into small balls the size of a cherry. Prepare at least 30 of these at a time and place them on wax paper.

5. Take about 1/3 of the melting chocolate in a microwave safe bowl and microwave for 30 seconds. if the chocolate is not melted continue to heat at 15 second intervals. You want the chocolate to be smooth.

6. Place one cherry sized ball into the melted chocolate and spoon some of the chocolate over the ball. Ensure that it is fully coated and then place it back onto the wax paper. If you are putting a topping like nuts or sprinkles over the top of the truffle this is where you sprinkle it over the top. The chocolate hardens quickly so make sure that you add the topping you want before coating the next truffle.

7. Continue to coat eat truffle individually and let the coating fully cool. (If you want to drizzle a different chocolate color over the top heat up the chocolate like you did before. Place the melted chocolate in a ziplock bag and cut out a small hole in the corner. Gently squeeze the chocolate moving your hands back and forth to get the desired pattern. This takes practice and patience so that your truffles design can be prettier that how they cam out for me 🙂 )

8. Once the coating hardens you can eat it of course, or place in treat bags or Tupperware. Store in a cool place and enjoy.

Tasty Tuesday: A Thanksgiving Treat- Apple Walnut Bundt

IMG_0446 copyRecipe Below

I have posted this recipe before, but it really is excellent as a Thanksgiving dessert! Heck, it is a great dessert any day of the week! The reason I love it so much is because it really looks like it is so fancy and hard to make but it isn’t at all! The hardest part is waiting for it to cool so that you could eat it! I originally found this recipe on food network and just couldn’t resists. Their chef Giada created this Apple Walnut cake and it just looked delicious. Of course I have the habit of adding my own twist to recipes and let me just say this was a hit.

I have the tendency to always add a slight bit more vanilla than recommended but that is because I think it helps to round out the delicious flavors. Make sure that you taste your batter and adjust the vanilla to the level that you like. This is her basic recipe and again feel free to adjust the amount of vanilla extract. For the batter i used an additional 1/2 teaspoon of vanilla extract and it was tasty. For the frosting make sure that you add water to get it to the consistency that you like. Start off with less water and slowly add more, by adding a little at a time you will make sure that you don’t make it thinner than you like.

For more cake ideas for a nice holiday party scroll down to the bottom.

 Happy Baking!

Cake:
3 medium green apples, such as Granny Smith, peeled, cored and diced into 1/4 to 1/2-inch pieces
1 1/2 cups maple syrup
3 eggs, at room temperature
3/4 cup light brown sugar
3/4 cup vegetable oil
1 tablespoon pure vanilla extract 
3 cups flour
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 tablespoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon ground ginger
1 cup chopped walnuts
 
Icing:
1 cup powdered sugar
1/4 cup heavy cream
4 ounces cream cheese, at room temperature
3 tablespoon water, plus extra, as needed 
2 teaspoons pure vanilla extract 
 
Directions

1.     For the cake: Place an oven rack in the center of the oven. Preheat the oven to 350 degrees F. Liberally butter and flour a 10-inch fluted tube or Bundt pan. Set aside.

2.     In a large bowl, mix together the apples, maple syrup, eggs, sugar, oil, and vanilla. In a separate medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt. In batches, mix the dry ingredients into the apple mixture. Stir in the walnuts. Pour the mixture into the prepared pan and bake until a toothpick inserted into the cake comes out clean, 55 to 60 minutes. Cool for 15 minutes and invert onto a wire rack to cool completely, about 1 hour.

For the icing: In a food processor or with a hand mixer, combine the powdered sugar, heavy cream, cream cheese, 3 tablespoons water, and vanilla. Process until smooth, adding more water, 1 teaspoon at a time, until the icing is pourable. Spoon the icing over the cake and allow to set for 20 minutes before slicing.

 

For More dessert recipes try:
Pumpkin and Maple Frosting
Cream cheese Pecan Pie
Carrot Cake
 

A Tasty Treat on a Tuesday: Mini Pumpkin Spice Cheesecake

CheesecakeAs promised I will begin doing my Tuesday Treat posts starting today! I am all about balance and I believe you should never deny yourself from having a little treat once in a while. That is why I wanted to start with this cheesecake. I used premade mini crusts from the store but if you prefer making your own crust click here. The best part about making the individual mini’s is that it is really hard to over eat. Just sit down with your small cheesecake and enjoy. This is a basic recipe and requires very little effort, which is always a good thing. Seriously, this will probably be the easiest recipe you will make!

Ingredients:

mini premade pie crusts
8 oz cream cheese
1 cup sugar
2 eggs
1 tsp vanilla extract
1 1/2 tsp pumpkin pie spice

Directions

1. Preheat the oven to 350 degrees F.

2. Place all your mini crusts on a cookie sheet. This will make your life easier when you try and get the cheesecakes out of the oven.

3. Place the cream cheese, eggs, sugar, vanilla, and pumpkin pie spice in a blender. Blend well, you should not see any chunks of cream cheese, it should be smooth.

4. Pour mixture into individual crusts. Unlike cupcakes you want to make sure that you get each crust filled to the top.

5. Bake for 15-20 minutes  or until the center is  just barely firm to your touch.  With these little cheesecake they will puff up right when they are almost ready. Caution: keep your eye on the cheesecake. You do not want it to over cook. As mentioned before the center should be slightly firm to the touch and as it cools it will firm up even more.

6. Let cool for at least 2 hours. You want a nice cool cheesecake not a warm one.

7. Once it is ready to eat top it with a dollop of cool whip and eat. If you want to add a little wow factor drizzle it with some caramel and sprinkle on a little pumpkin spice.

~Happy Baking~

Returning October 14th Tasty Treats Tuesday!!

Tasty Treats Tuesday coming soonIt has been a while since I posted something Tasty on Tuesday…months in fact! I am ashamed and will be fixing this asap! Starting this coming Tuesday I will begin to have tasty and simple foods and desserts that you can make at home. The purpose for this blog was to share my love of cupcakes and fitness and i stop posting about delicious cupcakes so say tuned for Tuesdays delicious post 🙂

Turn Ordinary Cake Mix Into Portable Tiny Treats!

Basic Poppet

The Basic Poppet

So it has been a while since I have posted anything for Tasty Tuesday. I apologize but time has not been on my side. Thankfully I still have been able to keep up with my workouts but life is too short not to eat sweets. It is all about moderation! So anyway…these are my new creation. I call them Poppets. It is getting warm out and starting to become picnic weather, and while I love cupcakes I wanted more portability.  I will admit I am a little touched in the head and if I am going to bake a cupcake it must look beautiful upon arrival. Yes, I do put my cupcake carrier in a seat belt when I drive. I want those puppies intact 🙂 While walking through a store I saw this baking pan for these things called cakepops…and will I bought it. Yay impulse buys.  Imagine 2 pans that make half circles…that is what you need if you want to try making these. You can find them at your local craft stores or places like Target’s baking pan aisle.

This pan can open up a whole new world for you! The combinations are endless and the pan size that I bought is small enough to fit in a toaster oven so yay! If you have a boxed cake mix just use it, the results will still be great! So what makes a Poppet a Poppet? Well it is cake in the center, a nice chocolate (or any flavor) coating, and fun decorations.  You chill them so the outer later gets nice and hard, and you can load them in a Tupperware and be on your way. These turn an ordinary box mix into something people will think you spend hours on! I do recommend 2 little pans if possible to just make the production faster, but if you just want to try it out go with 1. Also if you want to add spots of color to your cake, just add a few sprinkles into the batter! It might seem like a lot of steps but it really is an easy recipe. If you know how to make box cake mix you are half way there!

Ingredients
Yellow cake mix (follow directions on the back of the box.)
16 oz chocolate candy melts
round sprinkles
wax paper (to place poppets on)

Directions:

1. Preheat your oven to 350 degrees Fahrenheit Make your cake mix according to the directions on the box. Set aside.

2. Carefully grease both sides of your cake-pop pan. This is very important because you do not want your cake to stick to the pan!.

3. Take some of the batter and place it in a pastry bag (if you don’t have a pastry bag just get a ziplock bag and cut the tip.) Squeeze enough batter into the side without the holes in the center. Batter only needs to go on the one side, make sure you fill them enough where it is slightly higher in the center. The little cakes will rise and fill out the empty side of the pan.

4. Bake for approximately 20 minutes or until a toothpick comes out clean from the center. (that is what that little hole is for)

5. Remove from oven and let the pan cool for 10-15 minutes! Do not attempt to pull apart this pan before this time. Trust me in will only result in you crying because you broke all of them in half.

6. After the pan is cooled carefully remove the top. You may need to use a knife to get it open, just be careful.

7. To remove cakes from pan gently wiggle them around in a circular fashion or gently use a knife. I recommend the wiggle. Place on a cooling rack.

8. While the poppets cool take a nice wide deep  cup (like the ones you can use to eat soup out of) and fill it slightly above halfway with the chocolate wafers. Microwave for 1 minute or until chocolate is fully melted. If after one minute it is not melted then put in in for another 30 seconds.

9. Take a poppet and place it in the chocolate. Spoon the chocolate over the poppet until it is fully covered. With a fork gently remove the poppet, tapping gently on cup to remove excess chocolate.

10. Place on a place covered with wax paper. Immediately cover in sprinkles or nuts.

11. Repeat with remaining poppets. Place in the refrigerator for at least 10-15 minutes. You want to make sure the coating is nice and hard.

12. EAT!

 

~Happy Baking~

Mini Cheesecakes With Walnut Crust

cheesecake cupcakes copy

Every Tuesday I like to take time out to post some type of delicious treat or meal idea. I like to think of it as a nice balance between working out your body, mind, and of course taste buds. You should never feel like you are missing out on anything. You want a cupcake, eat a cupcake just don’t eat a dozen in one sitting…Anyway, one of my easy “go to” recipes for dessert is a simple cheesecake. What I love about cheesecake is that you can pretty much do anything with it as long as you have a basic recipe.  I am sure that there really is no other home-made cheese cake recipe that is easier than this one. I mean 4 ingredients and you are done!

One day I was craving some cheesecake but alas I had no graham cracker crust in the pantry, but I did have a bag of shelled walnuts. So, that is where this little brain child was born. I dug for a few other ingredients and viola! For the crust you can use this recipe or  your own, but I just love the way the walnuts and brown sugar taste, as opposed to regular graham cracker crust. If you do make the crust make sure that you spray your muffin liners with some PAM so that you can peel the wrappers off if you like. Also refrigerate the cheesecake for 2 hours after baking so it sets and separation from the wrapper is easier (I prefer to leave mine in the wrapper for that added cupcake feel). If you prefer, you can use the premade crusts from the store, either way you will have homemade cheesecake in no time. If you want to get fancy feel free to add some fruit pie filling over the top of the cake. Use you imagination and go wild!

~Happy Baking~

Cheesecakes

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