Sharing this Cherry Cream Puff Ring recipe today and the memories it brings back to me.
This is a dessert that my mother made frequently when I was growing up. I had never made it before this week. As a matter of fact, I did not even realize that I had the recipe. I found it in a folder of old recipes last week-end. This Cherry Cream Puff Ring holds many special memories for me.
These lime cream cheese cake bars are a very refreshing dessert, and perfect to serve on St Patrick’s Day.
They are actually a remake of a recipe for lemon cream cheese bars that I have been making about 30 years. The original recipe was on the side of a cake box. I still make them frequently and was thinking of that recipe again last week. I decided to change a few ingredients and created lime cream cheese cake bars. Continue reading LIME CREAM CHEESE CAKE BARS- ST PATRICK’S DAY→
Extreme Peanut Butter Cream Cheese Brownies are extreme because they are a decadent brownie dessert, loaded with a peanut butter cream cheese layer, and then topped with a bag of Reese’s Baking Cups and Reese’s Pieces Candies. Melted chocolate is drizzled over the top for the finishing touch. Continue reading EXTREME PEANUT BUTTER CREAM CHEESE BROWNIES→
Preheat oven to 350 degrees F. Lightly spray a 15x10 inch baking pan, or jelly roll pan, with no stick baking spray.
Place cranberries in a small food chopper/processor and pulse until coarsely chopped; set aside.
In a large mixing bowl, combine the cake mix, pudding, eggs, oil, and eggnog. Beat together on low speed of an electric mixer until ingredients are combined. Beat on medium speed for 2 minutes. Spread batter evenly into prepared pan. Sprinkle the cranberries evenly over the cake batter.
In a medium size bowl, combine the butter, brown sugar, flour, cinnamon and nuts until combined, using fingers, a fork or a pastry cutter. Sprinkle streusel mixture evenly over the cake batter and cranberries.
Bake for 25-30 minutes or until toothpick inserted into center comes out clean. Remove from the oven and allow to cool about 10 minutes.
Place the confectioner sugar in a small mixing bowl. Add 1 Tablespoon of the milk and whisk together. Add more milk, 1 Tablespoon at a time, to obtain desired consistency to drizzle. Drizzle the glaze over the cake. Allow to cool completely, then cut into rows of 10 x 4 or desired size. Makes 40 bars
By Pamela Shank
GRANDMA HONEY'S HOUSE https://grandmahoneyshouse.com/
Pumpkin Butterscotch Mascarpone Cookie Tart begins with a roll of refrigerated sugar cookie dough for the crust. It is filled with layers of sweetened mascarpone cheese and a pumpkin-vanilla pudding. Add a topping of pecans, toffee bits, and melted butterscotch chips for the perfect flavor combination. Continue reading PUMPKIN BUTTERSCOTCH MASCARPONE COOKIE TART→
Berry Lemon Mascarpone Cookie Tart is a richly, delicious summer tart. It is created using a refrigerated cookie dough crust that is filled with sweetened mascarpone cheese, homemade lemon curd, and then topped with a variety of fresh fruit.