Turtle Thumbprint Cookies

Hello there Christmas baking season!  It just makes my heart happy to make treats for the holidays :)  This month I decided to make treats for my husband's work every week for the month.  This way, I can get my baking fix in and yet not eat an obscene amount of goodies.  I can try one or two and then send the rest on their way.  Win-win.  

These little delicious morsels were perfect!  A little more time consuming than some other cookie varieties, but a little more time is worth. every. bite.  Enjoy! 

Turtle Thumbprint Cookies

Yield: 20 small cookies

For the cookies:

1 cup all purpose flour

1/3 cup cocoa powder

1/4 tsp salt

½ cup (1 stick) butter

2/3 cup sugar

1 large egg, separated

2 Tbsp milk

1 tsp vanilla

1 cup pecans, finely chopped

For the Caramel:

2/3 cup Kraft caramel bits (or regular caramels, melted)

1/2 tsp water

Combine flour, cocoa and salt. In a separate bowl cream together the butter and sugar until light and fluffy. Mix in the egg yolk, milk and vanilla.  Stir in flour mixture, just until combined. Chill dough in the refrigerator for one hour.

Whisk egg whites in a bowl until frothy.  Place chopped pecans in another shallow bowl. Remove dough from fridge and roll into small balls (however many cookies you want--I made 20 small ones).

Roll each dough ball in the frothy egg whites, and then roll and press in the chopped pecans. Place on a greased baking sheet.  

Use the back of a small measuring spoon to make an indentation in the center of each dough ball.

Bake at 350 Degrees F for about 10-12 minutes, or until set.

As the cookies come out of the oven, gently re-press the indentations with a small spoon.

 

In a microwavable bowl mix the caramel bits and water. Microwave at 30-second intervals, stirring after each interval, until caramel is melted (1-2 minutes). Pour small spoonfuls of caramel into the indented cookies.  *Optional: Drizzle with melted chocolate (or sprinkle with sea salt)!

Recipe Source:  Tastes Better From Scratch

Churro Cupcakes

One more Cinco de Mayo recipe for you before I get back to the healthy stuff!  I LOVED my tres leches cake, but with 13 kiddos coming over, I just envisioned how messy chocolate cake would get, so for the kids I made these churro cupcakes.  They turned out so yummy and the frosting is absolutely sinful ;)  I stole a couple spoonfuls after I made it and could have kept going without self-control!  

Churro Cupcakes
Yield:  about 28 cupcakes

For Cupcakes:
1 1/2 cups all-purpose flour
1 1/2 cups cake flour
1 tablespoon baking powder
1/2 teaspoon salt
1 tablespoon ground cinnamon
1 cup (2 sticks) unsalted butter, room temperature
1 3/4 cups sugar
4 large eggs, room temperature
2 teaspoons vanilla extract
1 1/4 cups milk

For Cinnamon Sugar Crunchy Topping:
4 tablespoons butter, melted
1/4 cup granulated sugar
1 teaspoon ground cinnamon

For Cinnamon Cream Cheese Frosting:
1/2 cup (1 stick) butter, softened
1 (8 ounce) cream cheese, softened
1/2 teaspoon vanilla extract
1 teaspoon ground cinnamon
5 cups confectioners' sugar
1 tablespoon milk (if desired)


For Cupcakes:
Preheat oven to 350 degrees.
Line standard muffin tins with paper liners.
Whisk together both flours, baking powder, salt and cinnamon.
With an electric mixer on medium-high speed, cream butter and sugar until fluffy.
Add eggs, one at a time, beating until each is incorporated, scraping down sides of bowl as needed.
Beat in vanilla.  Reduce speed to low.  Add flour mixture in three batches, alternating with two additions of milk, and beating until combined after each.  Fill each cupcake liner three-quarters full.
Bake 20 minutes.

Transfer tins to wire racks to cool completely before removing cupcakes.  Top with cinnamon sugar crunchy topping and cinnamon cream cheese frosting.  Refrigerate until ready to serve. Set out 20 minutes before serving

For Cinnamon Sugar Crunchy Topping:
In a small bowl melt butter.  In another small bowl combine the sugar and cinnamon.  When cupcakes are completely cooled brush melted butter on the tops and dip into the cinnamon sugar mixture.

Cinnamon Cream Cheese Frosting:
In a medium bowl, beat butter and cream cheese until light.  Mix in vanilla and cinnamon; add confectioners' sugar 1 cup at a time until all is incorporated.  If the frosting gets too thick, add milk a few drops at a time until it reaches desired consistency.

Recipe Source:  Lady Behind the Curtain

Chocolate Très Leches Cake

Here I am again...posting non-healthy recipes while on my diet.  Just as an update, I am down 6.8 pounds in 2 weeks on the 21-Day Fix.  I am not SUPER strict on sticking with the rules...I am nursing after all and get the munchies here and there, but making better choices when I do get the urge to munch.  But really, the calories allotted keep me content most days.  I also allow myself a cheat meal here and there.  It's necessary to keep my sanity :)  Sometimes I just need a Diet Dr. Pepper after a long day with kids or a piece of chocolate cake on a holiday!

It just so happened that Cinco de Mayo was this week and I have been itching to have people over ever since I've had this baby.  We used to live right in the heart of an agricultural area surrounded by many of Hispanic descent, and got great Mexican cuisine and attended the yearly Cinco de Mayo festivals..and we miss it!  We invited 3 families over and had a taco/nacho bar and it was so fun.  We had the kids break open a piñata and I had 2 desserts with a Mexican theme.

Let me tell you what...this cake is legit...and it is soo good and made me break my diet, twice (yikes!).  My friends each asked for a half a piece initially and ended up going back for more.  It's just that good!  Top it off with homemade sweetened whip cream and some strawberries, and nothing could be better!

Chocolate Très Leches Cake

Note: I used one of my favorite (easy and egg-free) chocolate cakes for this recipe. But you could really use any 9X13-inch chocolate cake recipe, in fact, the beauty of this recipe is that because of the chocolate milk mixture poured on top of the cake, the cake part is especially forgiving (overbaked a little? No problem.). By the way, this cake can (and should) be made in advance - up to 24 hours. Sweet!

Cake:
3 cups all-purpose flour
1 1/2 cups granulated sugar
1/2 cup natural cocoa powder
1 1/2 teaspoons baking soda
3/4 teaspoon salt
2/3 cup vegetable or canola oil
2 tablespoons distilled white vinegar
2 teaspoons vanilla extract
2 cups water

Chocolate Milk Mixture:
1 (14-ounce) can sweetened condensed milk
6 ounces semisweet or bittersweet chocolate, chopped (about 1 cup)
1 (12-ounce) can evaporated milk
1/3 cup whipping cream or half-and-half
Sweetened whipped cream
Cocoa powder for dusting

For the cake, adjust oven rack to middle position and heat oven to 350 degrees. Coat a 9X13-inch baking pan with nonstick cooking spray. Whisk flour, sugar, cocoa, baking soda, and salt together in the baking pan.

Make 1 large and 2 small craters in dry ingredients. Add oil to large crater and vinegar and vanilla separately to remaining small craters. Pour water into pan and mix until just a few streaks of flour remain. Use a rubber spatula to spread the batter evenly in the pan if it isn’t level after mixing. 

Immediately put pan in oven.

Bake until toothpick inserted in center of cake comes out with a few moist crumbs attached, about 23-25 minutes. Remove the cake from the oven and let it cool in the pan on a wire rack until cooled completely.

Using a bamboo skewer or tines of a fork, poke holes all over the top of the cake. In a glass liquid measure or a microwave-safe bowl, combine the sweetened condensed milk and the chocolate. 

Microwave for one minute and stir. If not completely melted and smooth, microwave for an additional 30 seconds until melted and smooth. Whisk in the evaporated milk and heavy cream (or half-and-half). The mixture will start out very, very thick. Don't worry! It will thin out as you whisk in the other milks.

Slowly pour or ladle spoonfuls of the chocolate mixture over the top of the cake. Let the liquid absorb before adding more. Ladle the liquid onto the cake until all the chocolate mixture has been used. It's ok if there is excess liquid pooled on top of the cake, it should absorb into the cake while it is refrigerated.

Cover the cake with plastic wrap and refrigerate for at least 2 hours and up to 24 hours.
Serve pieces of the cake with sweetened whipped cream (see recipe below) and a dusting of cocoa powder or top with a few sliced strawberries.

Recipe Source:  Meds Kitchen Cafe


Sweetened Whip Cream

(I doubled this for the above recipe)

1 cup Land O Lakes® Heavy Whipping Cream
1/4 cup sugar
1/2 teaspoon vanilla

Beat chilled whipping cream and sugar in chilled bowl at high speed, scraping bowl often, until stiff peaks form. Gently stir in vanilla. Store refrigerated.


Keeps well in refrigerator for up to 4 days. If mixture softens, rewhip to stiff peaks.

Recipe Source:  Land O Lakes

Chocolate Chip Toffee Cookies

 It maybe hard to believe considering this post, but my 21-Day Fix is going well.  I have really liked it, and even with a few cheat moments (like 2 of these cookies and the occasional pop), I am down 5 pounds in 9 days.  My husband is down about 6 pounds...not quite on the same diet, but since I am eating healthier, so is he.  I was hoping for more energy, but with a newborn that's not going to come no matter what.  The key with it so far is that I went up a calorie bracket since I am nursing and ALWAYS hungry. I haven't felt starving yet and my milk supply seems to be fine.

Anyhow, these cookies.  Our church group was asked to donate cookies to the Hospice House here in town every week this month.  And this just happened to be the last month they are able to except homemade ones before the health department starts making them go to strictly store bought ones.  So, even though I am on this diet, I made cookies.  In fact, I doubled the recipe and froze a bunch so my kids don't have to be deprived while I am going through my weight loss journey.  I of course at least had to taste these, and I must say I was impressed :)  I am really looking forward to the weekend and my cheat meal that I can have another out of the freezer!

With this diet, there haven't been a whole lot of recipes I have been using, just throwing a bunch of stuff together.  I have started keeping track this week of meal ideas and will share those that really don't have  a recipe later this month :)

Chocolate Chip Toffee Cookies

3/4 cup (1.5 sticks) unsalted butter, softened
3/4 cup brown sugar
1/2 cup granulated sugar
1 egg
2 tsp. vanilla extract
2 cups all-purpose flour
2 tsp. cornstarch
1 tsp. baking soda
½ tsp. salt
1 cup semisweet or dark chocolate chips
1 cup toffee chips

Preheat oven to 350 F.

Using an electric mixer with the paddle attachment, cream together butter and sugars on medium speed until light and fluffy, about 2 minutes. Add egg and vanilla and beat in until combined, scraping down the bowl partway through.

In a separate bowl, whisk together flour, cornstarch, baking soda and salt until evenly mixed. Add mixture into the dough, and beat on low speed until combined. Fold in chocolate chips and toffee chips, and stir until just combined.

Measure dough into rounded tablespoon-fulls, and roll into round balls. Place on a parchment-covered baking sheet, and dot with extra chocolate and toffee chips if desired. Repeat with remaining dough. Then transfer the cookie sheet to the freezer and chill for 5-10 minutes.

Transfer sheet to oven and bake for 8-10 minutes, until the tops of the cookies ever so slightly begin to brown. Remove pan and let rest for 5 minutes. Then transfer cookies to a wire rack to finish cooling. Repeat with remaining dough.

Store cookies in an airtight container for up to 5 days.

 Recipe Source:  Gimme Some Oven

Banana Cream Pie Smoothie

I did something for the first time...I put cottage cheese in a smoothie.  I knew it would all taste fine in the end, but just scooping it in for the first time freaked me out just a bit, I'm no afraid to admit it!  It yielded a different texture than I could have gotten with lets say, yogurt.  So I will be using it more and more in my smoothies, hopefully not cringing next time :)

This smoothie turned out super good, perfect consistency and fulfilled my craving for something sweet that was pretty darn healthy as well.  

Banana Cream Pie Smoothie

One ripe banana, quartered
⅓ cup lowfat cottage cheese
⅓ cup lowfat milk
1 packet sweetner (optional...I like Stevia)
1 tsp vanilla
1 cup ice
Graham crackers (I just threw one whole cracker in)

Add all of your ingredients to a blender and blend until smooth.  Pour into glass and enjoy!

Recipe Source:  A Night Owl Blog

2 Crust Lemon Pie

In my hubby's family, this pie is a Thanksgiving tradition...well almost.  The family recipe is a secret, and so I am sharing one that is almost the same, but super delicious as well :)  The cinnamon and sugar on the top is super tasty and the lemon custard is just perfect.  It definitely cuts all the sweet taste you get on your plate when you do the pie sampler plate for dessert like I do.  The tart yummy lemons are super tasty.  Try it...you won't be disappointed!  

2 Crust Lemon Pie


1-1/4 c. sugar (softened)
1/2 stick butter

Mix together until fluffy.  Then add: 

2 T flour
1/2 c. fresh lemon juice
1 tsp. lemon rind
1/2 c. water
1/2 tsp salt
3 beaten eggs (take a little bit of white to brush over top)

Place 2nd crust over top, brush with egg white and cut slits in top. Sprinkle with cinnamon sugar.  Bake at 375 for 30-35 minutes.


Recipe Source:  I can't remember!  I emailed this to myself a few years back and didn't include the link for myself.  

Fruity Pebble Cookies

 I am always excited to try new cookie recipes.  My almost two-year-old LOVES to "help Mom" more than my other kids ever did.  Recipes like this make it super easy for him to help me without stressing me out to the max.  We both had a fun time making these and they tasted yummy to boot!

Fruity Pebble Cookies

1 box Funfetti Cake mix (I actually had a rainbow chip mix with pudding, so I used that)
2 eggs
⅓ cup oil
1 cup Fruity Pebble Cereal

Preheat oven 350.  Mix all ingredients together gently until combined.  I oil my hands and roll the dough in balls and place on cookie sheet.  Bake about 8-10 minutes.
See it doesn't get any easier!!

Recipe Source:  Life With the Crust Cut Off

Homemade Peach or Strawberry Ice Cream

Well, summer is pretty much over and a part of me of SOOO okay with that.  I am ready for college football, apple cider, changing leaves, and pumpkin treats!  Not to mention my birthday celebrations ;)

Anyhow, last week we finally broke down and bought an ice cream maker.  I must say it was a fantastic purchase and my mind is overflowing with ideas I want to try in it.  After doing some research, we ended up with the 2-quart Cuisinart (found here).  Our first attempt was a simple vanilla ice cream, which was great...especially if you have REAL Mexican pure vanilla.  We picked some up down in Cancun earlier this summer.  

This was our second recipe, considering we had about 30+ pounds of peaches sitting around.  Not to mention peaches are by far my favorite fruit!  It turned out so so good, and it is always best when it first comes out of the ice cream maker.  So excited to try more flavors throughout the year :)  Enjoy!

Homemade Peach Ice Cream


3 cups fresh ripe strawberries/peaches, stemmed and sliced
4 tablespoons freshly squeezed lemon juice
1-1/2 cup sugar, divided
1-1/4 cups whole milk
2-3/4 cups heavy cream
1-1/2 teaspoons pure vanilla extract

In a small bowl, combine the strawberries/peaches with the lemon juice and 1/2 cup of the sugar. Stir gently and allow the strawberries/peaches to macerate in the juices for 2 hours. Strain the berries/peaches, reserving juices. Mash or purée half the berries/peaches.

In a medium mixing bowl, use a hand mixer on low speed to combine the milk and remaining granulated sugar until the sugar is dissolved, about 1 to 2 minutes. Stir in the heavy cream, reserved strawberry/peach juice, mashed strawberries/peaches, and vanilla. Turn the machine on; pour the mixture into freezer bowl, and let mix until thickened, about 20 to 25 minutes. Five minutes before mixing is completed, add the reserved sliced strawberries/peaches and let mix in completely. The ice cream will have a soft, creamy texture. If a firmer consistency is desired, transfer the ice cream to an airtight container and place in freezer for about 2 hours. Remove from freezer about 15 minutes before serving.


Recipe Source:  Cuisinart

Chocolate Chip Cherry Bars

Cherry season has begun here in Washington!  Yipee!  We love our Washington cherries.  Nate's co-worker does some picking on the side for extra money and brought us our first batch of cherries from a local orchard.  So...I thought it was time to try some new recipes!  Here's my first cherry recipe of the season for you, and it is so good!

Chocolate Chip Cherry Bars 


1/2 cup unsalted butter, melted (1 stick)
1 cup light brown sugar, packed
1 large egg
2 teaspoons vanilla extract
1 cup all-purpose flour
1/4 teaspoon salt, optional
3/4 to 1 cup semi-sweet chocolate chips
1 cup cherries (or combination of raspberries, blueberries, strawberries, blackberries; fresh or frozen)

Preheat oven to 350F. Line an 8-by-8-inch pan with aluminum foil, spray with cooking spray; set aside.

In a medium microwave-safe bowl, melt the butter, about 60 seconds.  To the melted butter, add the brown sugar and stir to combine.

Add the egg, vanilla, and stir to combine. Add the flour, salt, and stir until just combined, taking care not to over mix or the blondies will be tough.

Fold in chocolate chips, fruit (I don't halve the cherries: I like them chunky and big), and pour batter into prepared pan, smoothing it lightly with a spatula or offset knife if necessary.

Bake for 27 to 32 minutes, or until edges begin to slightly pull away from sides of pan and center is set. Baking time will vary based on types of fruit used, fresh, frozen, and the moisture content of the fruit; and how gooey you like your blondies. A toothpick inserted into the middle may not come out clean due to the chocolate chips or juicy fruit. Allow bars to cool for at least 1 hour before slicing and serving. Blondies can be stored in an airtight container at room temperature or in the refrigerator for up to 1 week or frozen for up to 3 months.

Recipe Source:  Averie Cooks

Berry Cheesecake Salad

Sometimes in the summer we like to have or invited to last minute get-togethers.  Then comes the dilemma of what to take to these last minute get-togethers.  As long as you have these ingredients together, this delectable salad comes together in 10 minutes...TOPS.  

It was seriously so good, so addictive!  I may make this every week this summer :)  I have another similar recipe...(click here) that is super yummy as well.  Try both and tell me which one you prefer.  Enjoy!

Berry Cheesecake Salad

1 (8 ounce) cream cheese, softened
½ cup sugar
8 oz cool whip, thawed
6 cups berries, I used:
3 cups strawberries, sliced
1 cup blackberries
1 cup blueberries
1 cup raspberries

In a large bowl, beat together cream cheese and sugar until smooth and creamy. Fold in the thawed cool whip.

Add strawberries, blueberries, blackberries, blueberries, and raspberries. Fold carefully into the cream cheese mixture. Serve immediately.

Recipe Source:  The Recipe Critic

Little Lemonies (Lemon Brownies)

Despite all my sweet posts lately, I am actually losing weight!  I had braces put on 2 weeks ago, and eating has been a challenge, so I'll just call it the bonus to having braces!  I have had to figure out which foods are too hard to eat with braces and avoid them (which is hard...I LOVE raw almonds, but they are just no bueno).  

I love all the citrus recipes that pop up this time of year.  I had a baby shower for a good friend this week and this was my contribution to the dessert table.  These are perfectly moist, no too lemony, and definitely crave-able!  Enjoy :)

Little Lemonies

 Lemon Batter:
1 cup (5 ounces/142 grams) all-purpose flour
3/4 cup (5.5 ounces/155 grams) sugar
1/4 teaspoon salt
1/4 teaspoon baking powder
1 tablespoon lemon zest (from 1 large lemon)
1 stick (8 tablespoons) butter, melted and cooled
2 large eggs
1 large egg yolk
3 tablespoons fresh lemon juice
1 teaspoon vanilla extract

Lemon Glaze:
3/4 cup (2.75 ounces/75 grams) powdered sugar
1 tablespoon fresh lemon juice
1/2 teaspoon lemon zest

Preheat the oven to 350 degrees F. Line an 8X8-inch aluminum baking pan with parchment so that it hangs over two of the edges (to lift out the bars later - alternately, you can just grease the pan really well and slice them in the pan) and lightly coat the pan and parchment with nonstick cooking spray.
In a large bowl, whisk together the flour, sugar, salt, baking powder and lemon zest.
In a separate bowl or in a large liquid measuring cup, whisk together the butter, eggs and egg yolk, lemon juice and vanilla.

Stir the wet ingredients into the flour mixture and mix until combined.

Spread the batter evenly in the prepared pan.  Bake for 18-20 minutes until a toothpick inserted in the center comes out clean or with moist crumbs (the top of the bars should spring back lightly when gently pressed). Don't over bake or they might be dry.

For the glaze, whisk together the powdered sugar, lemon juice and lemon zest until smooth and combined.
After the bars have cooled completely in the pan, drizzle the glaze over the top (since the glaze layer is thin, it helps to pour it all across the bars instead of in one puddle before spreading) and use an offset spatula or knife to spread evenly over the bars.

Place the bars in the refrigerator for 1-2 hours to let the glaze set before lifting them from the pan (using the parchment overhang) and cutting into small squares. These taste best chilled, in my opinion, but can be served at room temperature also.

Recipe Source:  Mel's Kitchen Cafe

Looking for more lemony goodness?  Try clicking here for a few of my favs :)

Chocolate Peanut Butter Swig Style Cookies

 Sometimes I just really really wish we lived in Utah with our family and friends.  We don't...probably never will again.  I am going to be ok with that someday (we've been away for 7 years)!  We have missed out on a lot of growth in the area I grew up the last 7 years.  When we go back to visit, we always hit up our favorite spots and rarely try new things.  

This Swig sensation that is sweeping across Utah is one thing we've missed out on, and so I decided to try a few copycat recipes so I don't feel like I'm missing out :)  I tried the original Swig copycat recipe a few months ago ( see here for that recipe). This version turned out delicious, just like that one, and it being my hubby's favorite combo of chocolate and peanut butter, this one definitely is #1 is his book :)

Chocolate Peanut Butter Swig Style Cookies


For Chocolate Cookie Dough:
½ cup butter, room temperature
½ cup shortening, (butter flavor is best)
1½ cups sugar
1 cup sour cream
½ teaspoon almond flavoring
1 teaspoon vanilla extract
¾ cup plus 2 tablespoons unsweetened cocoa
3½ cups flour
1 teaspoon baking powder
1 teaspoon salt

For shaping cookies:
¼ cup granulated sugar
cooking spray
*glass with flat bottom, see notes below

For Peanut Butter Buttercream Frosting:
½ cup butter, room temperature
½ cup peanut butter
1 teaspoon vanilla
½ teaspoon salt
¼ cup full fat sour cream
3-4 cups powdered sugar (or more to desired consistency)


Preheat oven to 350 or 325 on convection setting.

Cream butter, shortening and sugar together.  Add sour cream and almond flavoring. Mix. Add the cocoa and mix again until smooth. The mixture should be creamy, with no specks of white. Turn the mixer off.  Add the flour, baking powder and salt all at once. Mix just until all of the flour disappears, on the lowest setting. This should take about 20-30 seconds.

Using a 1¾ inch to 2 inch scoop, place the dough onto a lightly greased cookie sheet.
Lightly spray the bottom of a glass with cooking spray. First press the glass against a cookie, then dip the bottom of glass in sugar to flatten cookie a bit. Continue dipping the bottom of the glass into the sugar after flattening each cookie.

After all of the cookies are flattened a bit, go back and lightly sprinkle sugar on top of each cookie.  Bake for about 9-10 minutes at 325 convection, or about 10-12 minutes at 350.  The cookies should be barely firm on top. Do not over cook!  Let cool completely on cookie sheet. Frost when cool.

Yield about 18 large cookies or 30-32 small to medium cookies.

For Peanut Butter Buttercream Frosting:

Cream butter until it lightens in color.  Add peanut butter, vanilla extract, salt and sour cream. Whip until very smooth 2-3 minutes.  Add powdered sugar one cup at a time, then mix on high until very smooth. Continue adding powdered sugar to the desired thickness. If you add too much powdered sugar add a little more sour cream to balance it out.

Recipe Source: Fresh and Happy

Cheerio Bars

I am definitely not mom-of-the-year material.  It is a RARE occasion when I have an after school snack ready and waiting for my kiddo when he gets off the bus.  Here is my one attempt in many months to do so!  

Both the boys LOVED these, and they took minutes to make.  I can do this again ;)

Cheerio Bars

1/2 cup crunchy natural peanut butter, well-stirred
1/2 cup honey
3 cups toasted whole grain oats cereal (Cheerios)

Line an 8 x 8 inch square pan with parchment.

Combine peanut butter & honey in a large saucepan and set over medium heat. Heat until mixture just starts to simmer, about 2-3 minutes, stirring. Remove from heat and stir until mixture is well-combined.

Stir in cereal until evenly coated. Pour mixture into prepared pan, cover with parchment, and press firmly. (Edited to add: A pastry roller will help to firmly and evenly pack down the mixture so the bars hold their shape). Chill in the refrigerator for 1 hour. Cut into bars. Store individually wrapped in the refrigerator.

Recipe Source:  Healthy Food For Living

German Chocolate Cake

The hubs birthday is today...and we celebrated last night because life is happening this evening (AKA baseball).  Seriously, is it normal to have 4 practices a week for a 6-year old?!  

Anyhow, for as long as the hubs remembers, his dad always made him German chocolate cake for his birthday.  I have not been great about keeping up that tradition....I think in 10 years I have made it one other time (BAD wife!).  This year I stepped up my game with good gifts, yummy dinner, movie date, friends to come celebrate with us, birthday lunch with the office, etc.  And then I made this cake.  It turned out so great!  I didn't realize how time intensive the frosting is to make compared to a good 'ole buttercream, but it turned out super yummy.  Definitely a keeper for the files to be made again next year ;)

German Chocolate Cake 

Chocolate Cake:

2 cups all-purpose flour

2 cups sugar

¾ cup cocoa

2 teaspoons baking powder

1½ teaspoons baking soda

1 teaspoon salt

1 cup milk

½ cup vegetable oil

2 eggs

2 teaspoons vanilla extract

1 cup boiling water

German Chocolate Frosting:

1 cup evaporated milk

1 cup white granulated sugar

3 egg yolk, beaten with 1 teaspoon water

1/2 cup butter or margarine

1 teaspoon vanilla extract

1 cup chopped pecans

1 cup flaked coconut

1 tablespoon of cornstarch

Cake:

Pre-heat oven to 350º F. Grease three 8-inch or two 9-inch round cake pans with cooking spray and lightly dust with flour. I like to do 3 8x8 pans, and just make a 2 layer, cake but set aside the 3rd cake for the kids that don’t like the German chocolate frosting or for my sisters who have nut allergies. This is also great in a 9x13.

In mixing bowl (I use my Kitchen Aid), add flour, sugar, cocoa, baking powder, baking soda, and salt. Stir until well combined.

Add milk, vegetable oil, eggs, and vanilla to flour mixture and mix together on medium speed until well mixed. Reduce the speed to low and add boiling water to the cake batter a little bit at a time. Once the water is all mixed in, beat on high for about 1 minute.

Evenly distribute cake batter between the three 8x8 pans (or two 9x9) prepared cake pans.

Bake for 30-35 minutes, or until a toothpick or cake tester inserted in the center comes out clean.

Remove from the oven and allow to cool for about 10 minutes. Remove from the pan and cool completely.

Frost cake with frosting.

German Chocolate Frosting:

*Note if you are layering the cake, I always double the recipe above and have a little extra frosting for later. If you are doing a 9x13 a single recipe should be sufficient.

In a large saucepan combine evaporated milk and cornstarch and mix; add in sugar, egg yolks, margarine and vanilla. Cook over low-medium heat until it reaches a slow boil. Stirring constantly until thick, about 12 minutes from when it starts to slowly boil. Remove from heat and stir in pecans and coconut, this frosting will thicken up as it cools. Let cool 1 hour then spread on cooled cake. To make this cake easy to slice, layer cake with frosting, then set in the refrigerator for 30 minutes or more, then slice and serve.

Recipe Source:  A Dash of Sanity