Snickers Candy Bar Cake

Snickers is my favorite Candy Bar and has always been since I was little. Here's a great cake that includes the three main ingredients of a Snickers Bar, Chocolate, Caramel and Peanuts. It's a very Rustic Cake when it's finished.

Here's what you'll need:
Preheat the oven according to cake box directions.
2 - 9" Cake Pans brushed well with Pan Release Mix. (equal parts of Crisco, Vegetable Oil and Flour) I start with 1 C of each mixed well and refrigerated in a jar. I always have it available for all of my baking needs.

1 Box of Duncan Hines Devils Food Cake Mix.
1 - 16 oz Jar of Caramel Sauce, divided.
2 C Chopped Dry Roasted Salted Peanuts, divided
2 Large Snickers Candy Bars, chopped separately and set aside.
1 Recipe of my Pastry Cream (recipe to follow) You'll have quite a bit of it so you may have extra for another recipe or to just eat with a spoon! You may even want to use it all.......... I sometimes do. You can also serve it additionally, on the side, with each slice of cake.

Prepare the Cake Batter according to package directions.
Set aside.

Add 1 C of Caramel Sauce to each Pan.
Sprinkle each pan evenly with 1/2 C of Peanuts.
Carefully spoon the Batter evenly divided into each Pan trying not to disturb the Caramel Sauce.
Bake according to package directions for a 9" Cake Pan.

Remove Pans to a rack to cool for 10 minutes.
Invert 1 Cake onto a Large Serving Platter.
Spread evenly with Pastry Cream. (use as much or as little as you want)
Sprinkle evenly with 1 of the Chopped Candy Bars.

Carefully invert the second Cake onto a separate plate and slide it onto the first layer.
Spread evenly with Pastry Cream.
Sprinkle evenly with remaining Chopped Candy Bar.
Refrigerate until ready to serve.


This is definitely a Best of the Best recipe!
Use your creative imagination and include it in many other dessert recipes.

My favorite Pastry Cream!

1 pint of Heavy Cream. (2 Cups)
1 pint of Vanilla Ice Cream (2 Cups), softened.
1 tsp vanilla extract
1 tsp almond extract
1 1/2 boxes of Instant French Vanilla Pudding
Combine ice cream and heavy cream in a mixer with a whisk attachment
Begin whipping on low speed.
Add vanilla and almond extract
Gradually add the pudding mix and combine well.
Refrigerate and use as needed.

Enjoy!
Peace in the Kitchen!

Perfect Pizza Dough or Breadsticks

We recently got a new Emile Henry Pizza Stone. Our family loves to make Homemade Pizza. I recently found this link to a great Pizza Dough recipe. I decided to share it on my Blog. If you love to make Pizza at home, or you thought it was too difficult to make your own dough try this recipe and enjoy homemade Pizza!

http://www.laurenslatest.com/fail-proof-pizza-dough/

Enjoy!
Pizza in the Kitchen!

Blueberry Cinnamon Roll Crumble from Rhodes

Here's a delicious, quick and easy Breakfast Treat from Rhodes.
These are made in the Rhodes Cinnamon Roll Pan that they come in. It can't get any easier than this.

For a nice presentation, transfer the rolls to a serving platter just prior to serving.
Drizzle with the Frosting and Syrup while it's on the platter.

Here's what you'll need:
Preheat the oven to 350 degrees.


1 package of Rhodes Frozen Anytime Cinnamon Rolls with Cream Cheese Frosting.
Allow to sit at room temperature while preparing the rest of the ingredients. They don't have to be completely thawed but this will help them bake evenly in the center.
1 - 21 oz. can of Blueberry Pie Filling, drained. Reserve the syrup to drizzle over the top at the end.
1 C Chopped Pecans
4 TBS Butter, room temperature
1/2 C Flour
1 TBS Cornstarch
1/2 C Brown Sugar

Spread the frozen rolls evenly with Blueberries.

In a small bowl:
Butter
Cornstarch
Flour
Brown Sugar
Pecans
Mix well with a Blending Fork to create a Crumble.
Sprinkle evenly over the Blueberries.
Place the pan on a Sheet Pan to Bake.
Bake 35 minutes.

Remove the pan to a rack.
Drizzle evenly with the packet of Frosting included with the Rolls.
Drizzle evenly with Syrup.


Enjoy!
Peace in the Kitchen!

Cherry Chocolate Bundt Cake

If you follow my Blog you know that we attend a Mennonite Relief Sale in Kansas every Spring. I buy as many Amish and Mennonite Family Cook Books that I can find. There's a booth that has six foot tables filled with cookbooks. I have an amazing collection.
Here's a recipe from The Yoder Centennial Cookbook. I've adapted part of the recipe to make it more current without changing the integrity of the original one.

Here's what you'll need:
Preheat the oven to 350 degrees.
1 - 10 C Bundt Pan brushed well with Pan Release Mix. (equal parts of Crisco, Vegetable Oil and Flour) I start with 1 C of each mixed well and refrigerated in a jar. I always have it available for all of my baking needs.

1 - 10 oz. can of Cherry Pie Filling
1 Chocolate Cake Mix
1 tsp Almond Flavoring
2 large Eggs

Here are the instructions as written in the original recipe:

Hand mix the Pie filling and flavoring, add slightly beaten eggs and mix the cake mix (by hand)
until blended.
Fill into a Bundt Pan and bake for 35 to 40 min. at 350 degrees.

Frosting:
1 C Sugar
1/3 C Milk
2 TBS Butter
Mix and boil for 1 minute. Then add:1 C Chocolate Chips.
Spread on cooled cake.

Enjoy!
Peace in the Kitchen!

Hash Brown Potato Soup in a Crock Pot + My Original Macaroni and Cheese with Hash Browns

Anne made this soup yesterday. I'll post a picture the next time we have a bowl.
It's really delicious. It's not your traditional Potato Soup because it's made with Hash Browns. I like the texture. I have a great recipe for Macaroni and Cheese made with the addition of Hash Browns. It's really good. I posted it at the end of this recipe.

Potato Soup in a Crock Pot

1 - 30 oz. bag of Shredded Frozen Hash Browns.
4 C Vegetable Broth or Vegetarian Chicken Broth
1 - 10 oz. can of Cream of Celery Soup
Salt and Pepper to taste.
8 oz. Cream Cheese, cubed
1 tsp Garlic Powder
1 tsp Onion Powder
1 TBS Dried Parsley

Garnishes:
Vegetarian Bacon Bits
Shredded Cheddar Cheese
Sliced Green Onion or Chives
additional Sour Cream


In a large Crock Pot:
Frozen Hash Browns
Broth
Celery Soup
Salt and Pepper

Cover and cook on Low for 5 hours.
Add:
Cream Cheese.
Cook for an additional hour, stirring often until the Cheese is well combined.

Garnish individual serving according to taste.

Enjoy!
Peace in the Kitchen!



This is just another version of Baked Macaroni and Cheese
I can't seem to have enough recipes for it. I even created this one because I couldn't find one that i really liked. This also has shredded potatoes in it, which are an unusual ingredient for Macaroni and Cheese, but I think you'll find that it's a great addition.
This one is very "cheesy" and delicious! I was never really fond of a bread crumb topping, however I have learned to like them. This recipe was created, because I wanted a version, without a topping.
I created it in 2007 and it continues to be one of my favorites.

Macaroni and Cheese (original recipe, 2007)

Pre heat the oven to 350 degrees.
Butter a large Casserole , Dutch Oven or a 10" Cast Iron Skillet. I like to cook in Cast Iron.

3 C whole Milk
2 8oz. packages of Cream Cheese, cubed
1 pound of Elbow Macaroni
1 pound bag of Frozen Shredded Potatoes
2 pounds of Sharp Cheddar Cheese, shredded

In a 6 quart stock pot, add salted water a bring to a boil.
Add Macaroni and Potatoes and cook until the Pasta is Al Dente according to the package directions.
Drain

In a large sauce pan over medium heat, bring milk to a boil.
Reduce heat and add the Cream Cheese, stirring until melted.
Gradually stir in the Cheddar Cheese until melted.
Add Pasta and Potatoes
Salt and Pepper to taste

Place mixture in a the Casserole Dish, cover and Bake for 25 - 30 minutes.
Remove the cover and broil the top, if desired, to brown it.
It can also be Baked in a covered 10" Cast Iron Skillet.

Enjoy!
Peace in the Kitchen!

Chocolate and Cashew Tart

Two of my favorite ingredient combinations. A little bit sweet and a little bit salty. This is just another one of my decadent recipes that will make you look like a pastry chef when you serve it.

Chocolate and Cashew Tart

Here's what you'll need:
Preheat the oven to 350 degrees.
1 - 10" Tart Pan , well buttered.

10 TBS Butter, room temperature
1/2 C + 2 TBS Confectioner's Sugar
2 large Egg Yolks
1 1/2 C Flour
1/4 C Unsweetened Cocoa Powder
3/4 C Heavy Cream
7 oz. Bittersweet Chocolate, chopped
1 C Brown Sugar
Sea Salt
1 C Whole Roasted Cashews. (I roast them in the stove in a dry Cast Iron Skillet)
Chocolate Whipped Cream to garnish.

In a large mixing bowl with a hand mixer:
Butter
Confectioner's Sugar (yes, all of it)
Beat 2 minutes.

Add:
Yolks
Beat well to incorporate.

Add:
Flour
Cocoa
Mix on low speed just until a dough comes together.
Press into the Tart Pan, prick the bottom with the tines of a fork.
Cover with plastic wrap and refrigerate 1 hour.

Bake on a sheet pan for 12 - 15 minutes.
Remove pan to a rack to cool completely.

In a double boiler over simmering water:
Cream
Chocolate
Brown Sugar
Whisk until melted and well combined.
Spoon into the Tart Shell.
Refrigerate uncovered for at least 2 hours.

If you haven't already roasted the Cashews, place them in a dry cast iron skillet on the stove.
Roast them on medium heat for about 15 minutes, stirring constantly to prevent burning.
Set aside until ready to serve.

Remove the Tart form the refrigerator just prior to serving.
Sprinkle evenly with Sea Salt, to taste.
Sprinkle with the Whole Cashews.

Serve individual slices topped with Chocolate Whipped Cream.

Enjoy!
Peace in the Kitchen!

Cheese Cake ( Instant Pot Salted,Caramel Cheese Cake)

I had to share the link to this one. I love Cheese Cake. When we eat out, it's my dessert of choice. I also make an incredible New York Style Cheese Cake.

http://cookiesandcups.com/instant-pot-salted-caramel-chees…/

Enjoy!
Peace in the Kitchen!