charisstoma

** Microwave Peanut Brittle **
(Of course, you can use any brand and also, any small size or chopped, salted nuts in this recipe. Free to choose!)

Required Utensils-
4 Cup sized oven safe, microwavable baking dish or bowl
Wooden spoon (small) or chop sticks to stir
Measuring spoons, cups
Cookie/Baking sheet lined with baking paper

Ingredients-
1 Cup Sugar
1/2 Cup Corn Syrup
1 & 1/2 Cup Peanuts
1 Tbsp Butter
1 tsp Vanilla extract
1 tsp Baking Soda
I add Red Chile Powder to mine!! About 1 Tbsp.

Method-


Combine Sugar and Corn Syrup and Microwave for 4 minutes.

Add Peanuts and stir to combine.
Add Vanilla, Baking Soda and Butter too!!
STIR.

Microwave for 3 more minutes!
Then stir quickly!
(The dish is HADES HOT, use caution and gloves or hot pads to handle!!)

Pour onto baking sheet lined with baking paper.
Spread out with back of large spoon.

Allow to cool.
Crack into pieces once totally cooled, and EAT!

Creamy and delicious

Red Velvet Cheesecake

Red Velvet Layers

Red Velvet Cake Mix plus ingredients called for on the box.
Butter and flour the cake pans.

Cheesecake Layers

2 (18 oz cream cheese), softened
2/3 C sugar
2 large eggs
1/3 C sour cream
1 T flour
1 t vanilla extract
1 pinch salt

Icing

2 (8 oz cream cheese) softened
1 stick of butter softened
2 1/4 C powdered sugar
1 t vanilla extract

Direction

Prepare cake mix per directions. Bake 30 - 40 minutes or until toothpick comes out clean.

Cool slightly and remove from pans
-----

Line 9" springform pan with parchment paper and spray with cooking spray.

Beat cream cheese and sugar together. Add eggs yolks to mixture one at time. Then add sour cream, flour, vanilla, salt. Beat well until well combined.

Spoon into pan. Bake 1 hour. Let cool slightly, transfer to freezer to cool completely. Allow to firm up before assembling.

Beat cream cheese and butter until light and fluffy. Add powdered sugar and vanilla and mix until smooth.
---------
Assemble.
Layer of Red Velvet cake, using serrated knife to level the top of the cake on plate. Save cut off part of cake for crumb topping decoration.

Top with cheese cake layer and press down firmly. Top with 2nd layer of Red Velvet Cake.

Spread cream cheese frosting on top and sides. Top with Red Velvet crumbs.

https://ineskohl.info/red-velvet-cheesecake/?fbclid=IwAR0QKnfqGosRJ9KelVvHdqiIbW91Ao9wlk9wme8sLNebULpvRvBfOzCuW1E

Soft and fluffy lemon velvet cake frosted with a lemon cream cheese glaze! Full of lemon flavor and that signature buttermilk flavor.


Lemon Velvet Cake W/ Lemon Cream Cheese Frosting
Servings 12 people

Ingredients

Cake

1½ cups all purpose flour
1 cup cake flour
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon salt
1¾ cups granulated sugar
3/4 cup vegetable oil
1/4 cup butter-flavored shortening
2 eggs
1-2 teaspoons pure vanilla extract
1 tablespoon pure lemon extract
1 heaping teaspoon lemon zest (from 1-2 lemons)
1 cup buttermilk
1/2 teaspoon white distilled vinegar
1/3 cup hot lemon water (hot water mixed with 2 tablespoons fresh lemon juice)
4-6 drops yellow food coloring

Lemon Cream Cheese Frosting

2 (8 oz) cream cheese room temperature
8 tablespoons unsalted butter room temperature
1 ½ teaspoons pure vanilla extract
1 ½ teaspoons pure lemon extract
1 ½ heaping teaspoons lemon zest (from 2 lemons)
4-5 cups powdered sugar sifted
1-2 teaspoons lemon juice (if needed)
4-5 drops yellow food coloring

Instructions

Cake

1. Preheat oven to 325 F. Thoroughly grease and flour 2 (9-inch) dark cake pans. Set aside.

2. In a large bowl sift together flour, baking soda, baking powder and salt. Set aside.

3. In a large bowl mix together sugar ,oil and shortening.

4. Mix in eggs one at a time.

5. Mix in vanilla extract, lemon extract and lemon zest.

6. Combine dry ingredients into wet ingredients, alternating with the buttermilk.

7. Mix together the distilled vinegar and lemon water and mix into the batter.

8. Mix in the food coloring until your desired shade of yellow is reached.

9. Pour batter evenly into prepared pans and shake pans to release any trapped air bubbles.

10. Bake for 25-30 minutes, checking it at the 25 minute mark and adjusting the time if needed. (see note)

11. When moist crumbs cling to a toothpick inserted into the center of the cake, remove cake from oven. Let cakes rest in the pans until pans are cool enough to touch. The cake will continue to cook as it cools.

12. Once cooled, carefully remove cakes from pan and place on a cooling rack to cool completely.

Lemon Cream Cheese Frosting

1. In a large bowl, mix together cream cheese and butter.

2. Mix in vanilla extract, lemon extract, and lemon zest.

3. Mix in powder sugar until creamy, adding lemon juice to thin it out if needed.

4. Stir in food coloring if using.

5. Place frosting in the fridge to allow it to firm up a bit before frosting.

6. Stir the frosting until it's creamy and spreadable and frost the cakes.

7.Garnish with additional lemon zest if desired.

Notes</b. DON'T OVERBAKE. The key is to take the cake out of the oven a few minutes before it's completely done (when moist crumbs cling to a toothpick inserted into the center) and allow it to finish baking as it cools down in the hot pan. This timing will vary depending on your oven, which is why it's best to check cakes before the listed done time. Wrap warm cakes in plastic wrap. This wrapping technique is a trick stolen from a bakery. It’s optional, but that trapped warmth create a moist and tender cake. When the cakes are warm (not steaming hot, or you’ll have a soggy cake), wrap them in plastic wrap for a few hours or overnight.

No Bake Napoleon Cake
https://www.youtube.com/watch?v=RFSuXJgrJ4A&feature=emb_rel_end

https://youtu.be/RFSuXJgrJ4A?t=401

Ingredients
2 eggs
100 g sugar
10 g vanilla sugar
4 T flour
2 T starch
800 ml milk
80 g cold butter broken up
500 g crisp cookies

Directions
Beat eggs
Add sugar. Whisk into eggs.
Add flour gradually. Whisking in.
Add starch and whisk in.
Add milk gradually and whisk.
On stove top over medium heat whisk. After coming to a boil, simmer 1 - 2 minutes stirring constantly.
It will thicken, continue to whisk.
Add butter and stir/whisk into hot mixture.

Line sides of springform pan with wax paper, plate used at bottom.
First layer, dip cookies in pudding mixture and line bottom of pan.
Add a layer of pudding and layer with cookies.
Top layer fine crumbled cookies and spread to cover.
Refrigerate over night.
Coat sides of cake with more fine cookie crumbs.

Pumpkin Cheesecake Snickerdoodle

Ingredients

3¾ cups all-purpose flour
1½ tsp. baking powder
½ tsp. salt
½ tsp. cinnamon ground
¼ tsp. ground nutmeg freshly ground
1 cup unsalted butter at room temperature
1 cup granulated sugar
½ cup light brown sugar
¾ cup pumpkin puree
1 large egg
2 tsp. vanilla extract

Filling Ingredients:

8 ounces cream cheese softened
1/4 cup sugar
2 teaspoons vanilla extract

Cinnamon-sugar coating:

½ cup granulated sugar
1 tsp. cinnamon ground
½ tsp. ginger ground
Dash of allspice

Instructions

In a medium bowl, whisk the flour, baking powder, salt, cinnamon, and nutmeg together. Set aside.

In a KitchenAid mixer with a paddle attachment, beat together the butter and sugars on medium high speed until fluffy about 2-3 minutes.

Blend in pumpkin puree, beat in egg and then add vanilla. Slowly add dry ingredients on low speed just until combined. Cover and chill dough for an hour.

To make the cream cheese filling, blend cream cheese, sugar and vanilla together. Chill for an hour.

Preheat oven to 350 and line your baking sheets with parchment paper. In a [url:3]small bowl[/url], combine the sugar and spices for the coating and set aside.

To make the cookies, take a tablespoon of the cookie batter. Flatten it like a pancake and place a teaspoon of the cream cheese in center. Form another tablespoon of the cookie batter into a flat pancake shape and place on top of the cream cheese. Pinch the edges together sealing in the cream cheese and roll into a ball.

Roll in the cinnamon sugar coating and place on the prepared baking sheet 2 inches apart.

Repeat until the dough is gone and flatten the cookie dough balls with a heavy bottomed glass or measuring cup.

Bake the cookies for 10-15 minutes or until the tops start to crack. Let cool on the baking sheet for 5 minutes and transfer to a wire rack. Enjoy!


Serves: 24

Calories 254kcal (13%)
Carbohydrates 36g (12%)
Protein 3g (6%)
Fat 11g (17%)
Saturated Fat 7g (35%)
Cholesterol 38mg (13%)
Sodium 76mg (3%)
Potassium 92mg (3%)
Fiber 1g (4%)
Sugar 20g (22%)
Vitamin A 1565IU (31%)
Vitamin C 1mg (1%)
Calcium 38mg (4%)
Iron 1mg (6%)

Quick Coffee Ice Cream

My husband doesn't drink coffee, but he can't get enough of this coffee ice cream! —Esther Bergen, Clarendon Hills, Illinois

total time Prep: 10 min. + freezing
12 servings

Ingredients
4 cups milk
2 cups sugar
3 cups cold strong brewed coffee
1 pint heavy whipping cream
2 teaspoons vanilla extract

Directions
In a Dutch oven, heat milk to 175°. Stir in sugar until dissolved; cool. Transfer to a 3-qt. freezer container. Stir in the coffee, cream and vanilla. Cover and freeze for 4-5 hours or until mixture is slushy. Beat with an electric mixer until smooth. Freeze until firm. Remove from the freezer 30 minutes before serving.

Nutrition Facts
1/2 cup: 319 calories, 17g fat (11g saturated fat), 65mg cholesterol, 56mg sodium, 38g carbohydrate (37g sugars, 0 fiber), 4g protein.

Lime Maria Icebox Cake
Judy

INGREDIENTS-
• 4 ounces Cream Cheese at room temperature
• 1 can Sweetened Condensed Milk- 14 ounces
• 1 can Evaporated Milk- 12 ounces
• 1/2 cup Lime Juice (2-3 limes)
• 2 teaspoon Lime Zest plus more zest for garnish
• 1 package Maria Cookies (OR Shortcake Cookies)- 7 ounces

INSTRUCTIONS-

In a large bowl, stir together cream cheese and 2 teaspoons of lime zest until blended. Gradually whisk in condensed milk until blended. Add evaporated milk and lime juice and whisk until the mixture is smooth and thick.

Take an 8” square glass baking dish and spread ½ cup cream cheese mixture with a spoon or spatula.

Top the cream cheese mixture with 9 Maria cookies, arranging in a single layer. Take ¾ cup of cream cheese and gently spread over the Maria cookies. Repeat this layering 3 more times, using ¾ cup cream cheese and 9 cookies per layer. End on the cream cheese layer.

Cover the cake with plastic wrap and refrigerate for at least 8 hours, or overnight. Garnish cake with lime zest to serve.

DELICIOUS AND EASY ANZAC BISCUITS
https://thewanderlustkitchen.com/delicious-and-easy-anzac-biscuits/
yield: 24 COOKIES prep time: 15 MINUTES cook time: 15 MINUTES total time: 30 MINUTES
This Delicious and Easy ANZAC Biscuits recipe is an Australian and New Zealand favorite that combines oats, flour, golden syrup, butter and coconut flakes for a historical and delicious cookie.

INGREDIENTS
1 cup quick cooking oats
1 cup all-purpose flour
1 cup white sugar
¾ cup unsweetened flaked coconut
½ cup butter
1 teaspoon baking soda
2 tablespoons boiling water
1 tablespoon golden syrup (or substitute light corn syrup)( Read more... )

INSTRUCTIONS
Preheat the oven to 350 degrees F.

In a large bowl mix the oats, flour, sugar, and coconut together.

In a small saucepan use low heat to melt the syrup and butter together.

In a small bowl, dissolve the baking soda in the boiling water and then add the soda to the melted butter and syrup mixture. Stir to combine them. Be careful with this step because if the butter is hot the mixture will bubble up a lot.

Pour the butter mixture into the bowl of dry ingredients and mix well.
Line baking sheets with parchment paper.

Roll into balls and place on the lined baking sheets, leaving plenty of room for them to spread. Eight per sheet works well. Note that if your dough is too crumbly, then the cookies will not flatten out, so add a tablespoon or two of water to get the non-crumbly dough that is needed. Also, don't wait to roll and bake these cookies as the oats will absorb more liquid and the cookies won't flatten out if that happens either.

Bake at 350 degrees F for 10-15 minutes. They should be golden brown and firm, but not dark brown or hard.

Transfer to wire racks to cool.

Candied Lemon Peel

3 Lemons, peeled + 2 cups water and sugar, both.


1. Cut lemons into slices about 1/4 inch thick and remove the fruit pulp.
Cut the rings in half so the peels are in long strips.

2. Bring water and lemon peel to a boil in a small pan. Drain water, and repeat with fresh cold water. Repeat the boiling step three times. Drain and set peels aside.

3. Combine 2 cups fresh water with 2 cups sugar. Bring to a boil, stirring to dissolve the sugar.
Reduce heat to low and stir in citrus peels; simmer until the white pith is translucent.

4. Store peels in syrup, refrigerated, to keep them soft, or allow them to dry.
Toss dry candied peels in additional sugar and store airtight at room temperature.