Turtle Fudge

Helooooo! I am posting this recipe for Wendy and anyone who was at the Grandma Camp and asked for the recipe of the fudge. It's a pretty easy one and is very yummy.

Turtle Fudge

Ingredients:

• 1 14oz bag Kraft Caramels
• 2 Tbsp. milk
• 1 1/2 cups semi-sweet chocolate chips
• 1 1/2 cups milk chocolate chips
• 1 14oz can sweetened condensed milk
• 1 1/2 cups roughly chopped pecans
• 1 1/2 tps. vanilla extract

Instructions:

1. Line an 8x8 pan with parchment paper with ends of parchment paper extending over the sides of the pan.
2. Spray parchment paper lightly with non-stick cooking spray. Set aside.
3. Microwave caramels and milk in a microwave safe bowl on high for two minutes or until caramel is completely melted, stirring every 30 seconds until well blended.
4. In a heavy saucepan melt the chocolate chips, sweetened condensed milk and salt over low heat.
5. Remove from the heat and stir in one cup of the pecans and the vanilla.
6. Pour half of the fudge mixture into the prepared pan.
7. Pour the warm caramel over the fudge mixture, then pour the remaining fudge on top of the caramel.
8. Sprinkle with the remaining pecans.
9. Cover and refrigerate at least two hours.
10. Use the sides of the parchment paper to remove fudge from the pan.
11. Cut into squares.

I got the recipe from this blog. I hope you like it!

~Dasha

Walnut Blondie with Maple Butter Sauce

Dough


1/2 teaspoon baking powder

1/8 teaspoon baking soda

1/8 teaspoon salt

1 cup flour, sifted

1/4 cup chopped walnuts (or more if desired)

1/3 cup butter or margarine (melted)

1 cup packed brown sugar

1 egg, beaten

1 tablespoon vanilla extract

1/2 cup white chocolate chips



Maple Butter Sauce

3/4 cup maple syrup ( Use REAL maple syrup )

1/2 cup butter

3/4 cup brown sugar

1/4 cup chopped walnuts (optional)
Directions:

Dough

Preheat the oven to 350 degrees F. Add baking powder, baking soda and salt to the already sifted flour. Then sift dry ingredients again.Add chopped nuts and mix well. Set aside. Add brown sugar to melted butter and mix well. Then add egg and vanilla extract. Mix well.Add flour mixture, a little at a time, until mixed well.Stir in white chocolate chips. Spread out dough in a 9-inch pan.Bake for 20 to 25 minutes. Use a toothpick or fork to test if it is cooked in the center.Serve warm with ice cream and Maple Butter Sauce.
Maple Butter Sauce

In a pan, add real maple syrup and butter, cook over low heat until butter is melted. Next, stir in brown sugar until completely dissolved. If you desire, add walnuts. Enjoy!

raw donut holes

Here's one of my new favorite snacks. I got the recipe from Raw Recipe a Day on Facebook.

Totally healthy and SO delicious!

Since we don't eat walnuts at our house, I just throw in some almonds. I'm sure any nut would work.

I also substitute the agave with pure maple syrup because that's what I like, and have on hand.

Also, I like these cold, I don't warm them up at all.

Just click on the picture to enlarge recipe.

two-ingredient ice cream (no machine needed!)

Maybe I'm the last person on earth to find this recipe, but just in case you've never seen it before, I thought I'd share.

You can see some amazing add-ins at the website Kevin & Amanda. I know it's cold and nobody's in the mood for ice cream, but I saw it on Our Best Bites several months ago and just got around to trying it finally. I was amazed at how easy and tasty it was!

2 Ingredient Ice Cream
Recipe from Eagle Brand

Ingredients
2 cups heavy whipping cream
14 oz can sweetened condensed milk
2 tablespoons vanilla extract

Instructions
Combine sweetened condensed milk and vanilla in large bowl. In a separate bowl, pour 2 cups heavy cream into bowl and whip until soft-medium peaks form. Slowly fold whipped cream into sweettened condensed milk mixture in 3 additions. Add-ins can be mixed in at this point. Fold until well combined. Pour into container and freeze for at least 6 hours or until firm.


I thought that one small cream carton and tiny can of condensed milk can looked too tiny, so I doubled it. Obviously the cream puffs up after being whipped, so it trippled in size and I ended up with a ton of ice cream (which I'm not complaining about...). I was also lazy and didn't do 3 additions, but mixed it all in at once. It still worked, but it would probably be even better if you follow the directions :)

Super Easy Pumpkin Chocolate Chip Cookies (or Muffins)

OurBestBites posted this as an easy pumpkin chocolate chip muffin recipe.  The muffins were great, and this is the cookie form that was just as good.  I've changed it just a bit from their recipe to work with ingredients I usually have on hand (i.e. a yellow cake mix instead of a spice one).  I've even made it with a gluten free cake mix for my sister-in-law and they turned out fabulous too.  With only four ingredients, you will be done in no time.  Plus, before adding the chocolate chips, a large cookie (or one muffin) only has 1 weight watcher point (not that I'm doing weight watchers, but I thought that inquiring minds might like to know that tidbit of info that was on the ourbestbites recipe.)  The original recipe called for a 30 oz. can of pumpkin and two spice cake mixes.  I half the recipe and use yellow cake instead with some pumpkin pie spice added in.  If you choose to make muffins, you can fill the cups almost full as the muffins will not rise very much.  Also, to make the muffins prettier you will want to smooth out the tops - a finger dipped in water works as a great tool for that.

15 oz. can pumpkin puree (not pumpkin pie mix)
1 yellow cake mix
1 to 1 1/2  teaspoons pumpkin pie spice (add 1 tsp and then taste the batter to see if it needs more - since there are no eggs in the batter it is safe to try it) - if you don't have pumpkin pie spice, to get about one teaspoon you can substitute: 1/2 tsp cinnamon, 1/4 tsp ginger, 1/4 tsp allspice, and 1/8 tsp nutmeg
6-8 oz. chocolate chips (as many as you would like - I think I added about 1 cup)

Preheat oven to 350.  Mix pumpkin, cake mix, and pumpkin pie spice together until well blended.  Stir in chocolate chips.  Scoop rounded tablespoons onto greased (or parchment lined) cookie sheet.  Bake for 20-25 minutes for large cookies, or 15-20 minutes for smaller ones.  To make sure they are done inside, you may want to break one open to check for doneness (and then pop it in your mouth and enjoy!).  What a great way to welcome Autumn!

peanut butter cookie dough balls

I got this recipe from Oh She Glows and adapted it a little. It doesn't make a big batch, but they taste SO good, and they don't need to be cooked (and they're healthy, too!)

Peanut Butter Chocolate Crunch Cookie Dough Balls

Yield: 12 balls

• 1/2 cup unsalted cashews (I used salted almonds because that was all I had on hand--then I just didn't add salt later)
• 1/2 cup regular rolled oat
• 1/4 cup flour
• 1/2 tsp salt
• 2 tbsp sugar
• 3 tbsp pure maple syrup (add gradually until desired consistency is achieved)
• 1/2 tsp pure vanilla extract
• 1/4 cup chocolate chips
• 1/4 cup diced peanuts
• 1/4 cup rice crisp cereal (I didn't add any cereal, and mine turned out fine.)

Directions:
1. In a food processor, process the cashews and oats until very fine, like a flour consistency.
2. Add in the flour, salt, and sugar and pulse until combined. Now add in vanilla and maple syrup gradually until desired consistency is achieved. Process until a dough forms. Stop to scrape the sides of the bowl as necessary. Dough will be very sticky! If it is too sticky to make balls, you can add a bit more flour. The type of flour you use will alter the consistency so you may have to adjust it a bit.
3. Add chocolate chips and peanuts into processor and pulse. Scoop dough into a bowl and stir in the rice crisp cereal. Form balls with the dough (lightly wet fingers if necessary). Store in the fridge or freezer.
Note: If dough is too dry, add a bit more maple syrup. If too wet, add a bit more flour.

*Oh She Glows also added these cookies to a "blizzard" smoothie made out of banana. It was SO good!

Lemon Buttercream Frosting

• 1/2 C Solid Vegetable Shortening


• 1/2 C Butter Softened


• 2 tbs Lemon Juice


• 1 tsp Lemon Zest


• 4 C Powdered Sugar


• Additional Lemon Juice or Milk (opptional)

In a large bowl, cream shortening and butter with electric mixer until light fluffy. Add lemon juice and zest; beat well. Gradually add sugar 1 cup at a time. When all sugar has been mixed in, if icing is dry, add additional juice or milk. Keep covered with a damp cloth until ready to use. For best results, keep icing bowl in the fridge when not in use. Re-whip before using.

Carmel Apple Cheesecake

Hooray! I have been trying to re-find this recipe since I made it for Thanksgiving. Lesson I learned - never throw out the recipe you print online cause it might be really hard to find again. But anyways, here it is. One of the best cheesecakes I have made. Next time I will try it with a gingerbread crust.


Crust:
Several large handfuls of vanilla wafers
6 tablespoons butter

Blend in food processor until it come together. Press into bottom of springform pan, and bake for 10 minutes or so until it's kinda firm and not going to float away when you add filling.


Apple Layer:
2 tablespoons butter
3 large apples, peeled, cored and sliced thinly
3 tablespoons brown sugar
glug maple syrup (I think this means a little bit :). I probably used 1 TB)
1/2 teaspoon cinnamon
a touch of powdered ginger
a touch of all spice
a touch of freshly grated nutmeg
1/2 tsp cornstarch

Saute apples with butter, brown sugar, and maple syrup until there is liquid from the apples in the pan. Add spices and cornstarch, continuing to cook over medium heat until apples are soft but not mushy, and there is a nice syrup. Smoothly layer onto cooked crust.


Cheesecake:
3- 8 oz packages of cream cheese at room temperature
1/2 cup sugar
3 eggs
2 teaspoons flour
1/4 cup cream
1 tsp vanilla bean paste

Whip cream cheese and sugar in electric mixer until smooth and fluffy. Add eggs, one at a time, beating until fully incorporated before adding the next one. In a small bowl, combine the cream and flour, stirring until smooth. Add to cream cheese mixture, along with vanilla bean paste. Mix until smooth and well blended. Pour slowly on top of apples (be careful here so you don't dislodge the apples).

Bake in a water bath for about 55 minutes at 325. Center should be set but jiggly when you pull it out. Cool, the refrigerate until serving. Right before serving, top with caramel sauce.


Caramel Sauce:
6 tablespoons butter
2/3 cup brown sugar
1/4 cup cream

Melt butter and brown sugar together over medium heat, until it boils. Cook for several minutes until mixture is thick and fragrant (like, say, caramel!). Add cream, and stir until combined. If your cream is cold, it may seize the caramel mixture and bubble furiously. Just keep stirring over the heat until it comes together. Cool until ready to top cheesecake.

Snow Cone Syrup

In honor of our present from Grandma today, here is a recipe that I found for making your own snow cone syrup. I must say that I haven't tried it yet, but with kool-aid and sugar, how could you go wrong? :)

1 packet Kool-Aid
2 cups sugar
1 cup water

Mix all together in a saucepan and bring to a boil. Immediately remove from heat and cool, then pour it into whatever bottle you want to use. The flavors that the person who posted the recipe liked best were tropical, berry blue, and grape. Also, it was mentioned that you can use the same recipe with only 1 cup sugar and it is still great, but less sugar. Can't wait to try it out!

Coconut Bread

This is what I took to my neighbors this year for Christmas.

Bread:
2 C white sugar
1 C canola oil
4 eggs
2 tsp coconut extract
3 C flour
1/2 tsp salt
1/2 tsp baking powder
1/2 tsp baking soda
1 C buttermilk
1 C shredded coconut

Preheat oven to 325 degrees. Grease and flour 2 9x5 loaf pans.

In large bowl, beat together sugar and oil. Beat in eggs and coconut extract. In separate bowl, sift together flour, salt, powder, and soda. Stir flour mixture into egg mixture, alternating with buttermilk and coconut.

Bake in preheated oven for 1 hour and 15 minutes until toothpick inserted int he middle comes out clean.

Glaze:
1 C sugar
1/2 C water
2 T butter
1 tsp coconut extract
1 C shredded coconut, toasted

Combine sugar, water and butter in a saucepan and bring to a boil. Add coconut flavoring. Pour 1/2 of the glaze mixture over the bread while still warm. Top each loaf with shredded, toasted coconut, then pour over the remaining glaze. Let sit in the pan for 4 hours.

Peach Blueberry Cobbler

1 cup flour

1/2 cup sugar

1 1/2 teaspoons baking powder

1/2 cup milk

1/4 cup butter, softened

1/4 cup packed brown sugar

1 tablespoon cornstarch

1/2 cup cold water

3 cups fresh peaches peeled, pitted, sliced

1 cup fresh blueberries

1 tablespoon butter

1 tablespoons lemon juice

2 tablespoons sugar

1/4 teaspoon nutmeg

Preheat oven to 350. In a medium bowl, stir together flour, 1/2 c sugar, and baking powder. Mix in milk and 1/4 c butter until smooth. In a medium sauce pan, stir together brown sugar, cornstarch, and cold water. Add peaches. Cook and stir over medium heat until thick and bubbly. Mix in 1 tablespoon butter, lemon juice, and blueberries. Continue cooking until butter is melted. Pour into a 8X8 pan. Evenly spoon batter on top of hot fruit. In a small bowl, mix together 2 tablespoons sugar and nutmeg. Sprinkle over the batter. Cook for 35 minutes.

Lemon Raspberry Cupcakes with Pink Raspberry Frosting

Cupcakes:
2 sticks butter
2 cups sugar
4 eggs
1 tsp vanilla
2 cups flour
1 tsp baking powder
1/4 tsp salt
6oz raspberries
1 1/2 tsp lemon juice
1/2 tsp lemon zest

preheat oven to 350. Add the baking powder, flour, and salt into a medium mixing bowl. Whisk ingredients together. In a large bowl, cream the butter. Add the sugar and mix well until light and fluffy. Add the eggs one at a time, beating after each egg. Add the vanilla and mix well. Slowly add the flour mixture to the large bowl with the wet indgredients. Add the lemon juice and the lemon zest. Pour the raspberries into the batter and mix on medium speed. Slowly advance to high speed. The batter will turn a vibrant pink-purple color. Spoon the batter into the cupcake pan, filling 2/3 full. Cook for 20-25 min.

Frosting
2 sticks butter
3 1/2 cups powder sugar
1 TBS milk
3oz raspberries

cream butter in a large bowl. Slowly add the powder sugar 1/2 c at a time. Add the milk, mix well. Add the raspberries to the mixture.

Banana Cake

Yes, I know I hate bananas. But even I thought this tasted good.

Ingredients:
3/4 cup butter
2 1/8 cups white sugar
3 eggs
2 teaspoons vanilla extract
3 cups all-purpose flour
1 1/2 teaspoons baking soda
1/4 teaspoon salt
1 1/2 cups buttermilk 2 teaspoons lemon juice
1 1/2 cups mashed bananas

1/2 cup butter, softened
1 (8 ounce) package cream cheese,
softened
3 1/2 cups confectioners' sugar
1 teaspoon vanilla extract

Directions:
1. Preheat oven to 275 degrees F (135 degrees C). Grease and flour a 9x13 inch pan. In a small bowl, mix mashed bananas with lemon juice, set aside. In a medium bowl, mix flour, baking soda and salt. Set aside.
2. In a large bowl, cream 3/4 cup butter and 2 1/8 cups sugar until light and fluffy. Beat in the eggs one at a time, then stir in 2 teaspoons vanilla. Beat in the flour mixture alternately with the buttermilk. Stir in banana mixture. Pour batter into prepared pan.
3. Bake in preheated oven for 1 hour, or until a toothpick inserted into the center of the cake comes out clean. Remove from oven and place directly into freezer for 45 minutes. This will make the cake very moist.
4. For the frosting: In a large bowl, cream 1/2 cup butter and cream cheese until smooth. Beat in 1 teaspoon vanilla. Add confectioners sugar and beat on low speed until combined, then on high until frosting is smooth. Spread on cooled cake

Banana Cupcakes with Cream Cheese Honey Cinnamon Frosting

I was inspired by Martha Stewart and her recipe. But then one of my Facebook friends were using Cream Cheese Honey Cinnamon frosting instead of just Honey-Cinnamon and I thought that it does sound really good. They turned out really good and the frosting was to die for.

Ingredients:

• 1 1/2 cups all-purpose flour (spooned and leveled)
• 3/4 cup sugar
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup (1 stick) unsalted butter, melted
• 1 1/2 cups mashed bananas (about 4 ripe bananas), plus 1 whole banana, for garnish (optional)
• 2 large eggs
• 1/2 teaspoon pure vanilla extract

Directions:

1. Preheat oven to 350 degrees. Line a standard 12-cup muffin pan with paper liners. In a medium bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
2. Make a well in center of flour mixture. In well, mix together butter, mashed bananas, eggs, and vanilla. Stir to incorporate flour mixture (do not overmix). Dividing evenly, spoon batter into muffin cups.
3. Bake until a toothpick inserted in center of a cupcake comes out clean, 25 to 30 minutes. Remove cupcakes from pan; cool completely on a wire rack. Spread tops with Cream Cheese Honey Cinnamon Frosting. Just before serving, peel and slice banana into rounds, and place one on each cupcake, if desired.

Frosting

125g / ½ cup butter
125g / 4 oz cream cheese
1 tsp of ground cinnamon
1 tbs honey
1 – 2 tbs milk
2 cups icing [powdered] sugar

1. Cream butter until light and fluffy.
2. Add the cream cheese and beat for another 2 minutes.
3. Add the honey and cinnamon and gradually add the icing sugar while mixer is running.
4. Add the milk and more icing sugar until you get the desired considered consistency.

Apple Pie

I made this for Roger for Valentine's Day. It was so good! The picture is the pie I made.

9-Inch Single Pie Crust

1 1/4c. all-purpose flour
1/2 tsp. salt
1/3 c.+ 1 Tbsp. butter-flavored shortening
Ice water (probably about 1/4 c.)



Making the Dough

Combine flour and salt in a medium-sized bowl. Add shortening in small cubes. Cut in shortening (room temperature) until you get pieces that are about pea-sized. Now, this is where it gets a little tricky, but don't be scared. Start sprinkling the ice water by about a tablespoon at a time over the flour/shortening mixture. Very, very gently, turn the dough with your fingers so it gets exposed to the water. You're NOT mixing, just trying to moisten all of the flour/shortening mixture. Gradually, all of the flour mixture will be moistened. Gently pat the dough into a ball (it should come together easily but not be sticky). Wrap in plastic wrap and keep in the fridge until you're ready to use.

Rolling the Dough
When you're ready to roll out your pie crust, lightly flour your work surface and place the dough ball on the surface. One of the keys in making pie crust is to handle the dough as little as possible. Don't freak out TOO much; like I said, this recipe for crust is pretty forgiving, but at the same time, the less you touch it, the more tender and flaky it will be. Starting in the center, roll the dough out into a circle shape, about 1/8" thick. When you've reached your desired thickness, place the rolling pin in the middle and gently fold the crust over the rolling pin. Lift the dough onto your pie plate and unfold it (gently; notice a theme here?).

Apple Pie

Pastry for double-crust pie
6 cups peeled, sliced Granny Smith apples (about 1 1/2 pounds)
1 Tbsp. lemon juice
1/2 c. sugar
1/2 c. brown sugar
2 Tbsp. all-purpose flour
1/2 tsp. ground cinnamon
1/4 tsp. ground nutmeg
2 Tbsp. butter, chopped

Preheat your oven to 450. Combine lemon juice and apples in a large bowl.. Combine 1/2 c. sugar and next four ingredients, mixing well. Spoon over apple mixture, tossing gently. Spoon filling evenly into pastry shell and dot with chopped butter.

Roll remaining pie crust 1/8" thick. When your top is how you want it, bake at 450 for 15 minutes. Reduce heat to 350 and bake 50 minutes more. Definitely keep an eye on the pie; you may need to make a shield if it starts getting too brown. If you get worried, go ahead and make a square of foil, cut a center out of the foil, and place it on the pie so the foil covers the edge of the pie.

Lime and Coconut Crumble Bars

1/2 cup butter, room temperature
1 cup brown sugar
1 cup all purpose flour
1 tsp baking powder
1/2 tsp salt
1/2 cup rolled oats, whole or quick cooking
1/2 cup shredded coconut, sweetened or unsweetened
1 14-oz can sweetened condensed milk
1/2 cup fresh lime juice
2 tsp lime zest

Preheat oven to 350F. Line a 9×9-inch baking pan with aluminum foil and grease lightly.

In a large bowl, cream together butter and brown sugar until fluffy. Add in flour, baking powder and salt and mix until everything comes together in a crumbly mixture and flour is evenly distributed. Mix in oats and coconut. Mixture will be somewhat dry and sandy.

In a medium bowl, whisk together sweetened condensed milk, lime juice and lime zest.

Put 2 cups of the oat mixture into the bottom of prepared baking dish and press firmly into an even layer. Pour lime mixture on top and spread evenly. Crumble all remaining oat mixture over the top of the lime mixture, covering it completely.

Bake for 30-35 minutes, until golden brown.

Cool completely on a wire rack before cutting into squares.

Makes 25 squares.

Katherine-Hepburn Brownies

I made these today and they were very yummy. I put walnuts and toffee bits in there and it was very delish :) and i omitted coffee...

From Baking: From My Home to Yours by Dorrie Greenspan

 

Ingredients:

1/4 cup all-purpose flour

1/2 teaspoon ground cinnamon (optional)

1/4 teaspoon salt

1 stick (8 tablespoons) unsalted butter, cut into 8 pieces

1/2 cup unsweetened cocoa powder

2 teaspoons finely ground instant coffee

2 large eggs, preferably at room temperature

1 cup sugar

1 teaspoon pure vanilla extract

1 cup broken or chopped walnuts or pecans

4 ounces bittersweet chocolate, coarsely chopped

 

Directions:

• Center a rack in the oven and preheat the oven to 325 degrees F.
• Butter an 8-inch square baking pan and line the bottom with parchment or wax paper. Butter the paper, dust the inside of the pan with flour and tap out the excess. Place the pan on a baking sheet.
• Whisk the flour, cinnamon, if you’re using it, and salt together.
• Put the butter in a medium heavy-bottomed saucepan and place the pan over low heat. When the butter starts to melt, sift the cocoa over it and add the instant coffee. Continue to cook, stirring, until the butter is melted and the cocoa and coffee are blended into it. Remove from the heat and cool for about 3 minutes.
• Using a whisk or a rubber spatula, beat the eggs into the saucepan one at a time. Next, stir in the sugar and vanilla (don’t beat anything too vigorously — you don’t want to add air to the batter), followed by the dry ingredients, nuts and chopped chocolate. Scrape the batter into the pan.
• Bake for 30 minutes, at which point the brownies will still be gooey but the top will have a dry papery crust. Transfer the pan to a rack and let the brownies cool for at least 30 minutes. (You can wait longer, if you’d like.) Turn the brownies out onto a rack, peel away the paper and invert onto a cutting board. Cool completely before cutting into 16 squares, each roughly 2 inches on a side.

White Chocolate Pumpkin Cheesecake with Pecan-Gingersnap Crust

Crust:
1 1/2 C gingersnap crumbs (about 25-30 small cookies)
6T real butter, melted
3 T brown sugar
3/4 C ground pecans

Filling:
3 8oz blocks cream cheese
3/4 C canned pumpkin puree
8oz melted white chocolate (that's about 1 C white chocolate chips, melted)
1 C sugar
3 eggs
2 t vanilla
1/4 t nutmeg
1 1/2 t cinnamon
1/8 t cloves

Topping:
sweetened whip cream
caramelized pecans
jarred caramel sauce

Preheat oven to 350. Using heavy duty foil, securely wrap the bottom and outside of your cheesecake pan. This will prevent leaks when using the water bath.

For Crust:
Use a food processor to crush gingersnaps. Then do pecans. Combine gingersnaps, pecans, brown sugar, and butter and stir well to combine. Press into a 9" spring form pan. Evenly spread across the bottom of pan and up the sides about 1-1 1/2 inches.

To melt chocolate, place in a microwave-safe bowl and microwave on 30 second intervals, stirring in between, until smooth. Set aside.

With an electric mixer beat cream cheese and sugar until smooth. Add eggs, one at a time. Add pumpkin, vanilla, nutmeg, cinnamon, and cloves.

With the mixer running, slowly add in white chocolate in a steady stream (or steady blobs).

Pour mixture on top of the crust.

For waterbath:
Place cheesecake pan inside of a larger pan. I used a roasting pan. Place your cheesecake pan into larger pan. The larger pan should be at least 2-3 inches in depth. Place in pre-heated oven. With a kettle or pitcher filled with hot water, pour water into the larger pan about halfway up, or approximately 1 1/2 to 2 inches.

Bake for about 50 minutes or until set. The center should be just a tad bit jiggly still. It will finish cooking while cooling.

When it's done, remove from oven and place on a rack until completely cool. Place in the fridge for at least 12 hours.

You can top it however you like. I LoVe caramelized pecans so I think that's a must.

Pumpkin Bars

Mix:
4 eggs
1 2/3 c. sugar
1 c. veg. oil
16 oz. can pumpkin

Combine:
2 c. flour
2 t. baking powder
2 t. cinnamon
1 t. salt
1 t. baking soda

Frosting:
3 oz cream cheese
1/2 c. butter
1 t. vanilla
2 c. powdered sugar
nutmeg. to sprinkle

Directions:
Mix first four ingredients. Add last five ingredients. Pour in ungreased 15x12x1 pan. Bake 25-30 minutes at 350.

Mix frosting ingredients, spread on cooled cake, and sprinkle with nutmeg.

Chocolate Cherry Bars

1 package chocolate cake mix
1 can (21 oz) cherry pie filling
1 tsp almond extract
2 beaten eggs

Preheat oven to 350. Grease and lightly flour pan (see pan dimensions below).

Mix ingredients by hand until batter is well-mixed. Spread in pan.

Bake 10 x 15 baking dish for 20-30 minutes. Bake 9 x 13 baking dish for 25-30 minutes. (I made a double batch and spread it between a cookie sheet and a 10 x 15 glass pan. I baked it for around 20 min.)

COOL COMPLETELY BEFORE PUTTING ICING ON THE BARS.

Icing:

1 cup sugar

5 T margarine

1/3 cup milk

Bring ingredients to a boil. Boil ingredients, stirring constantly for 1 minute. Remove from heat and add 6 oz chocolate chips. Stir until smooth and pour over bars.