Sunday, September 30, 2012

Stablized Whip Cream Frosting

For years I've been trying to figure out what kind of whipped cream is used on Perkins Peanut Butter Pie . . .

and on Cheesecake Factory's White Chocolate Raspberry Truffle cheesecake.

Can I hear an AMEN!?!  Both of those desserts are unbelieveably good.

A couple months ago, I attempted a "sturdy whipped cream frosting" from Allrecipes.  It failed miseably.  I was so disappointed.  But recently, I came across a recipe on Pinterest.  I had occassion to try it, and it worked beautifully!

Stabilized Whipped Cream Frosting
  • 1/2 tsp unflavored gelatin powder
  • 2 tbsp cold water
  • 1 cup whipping cream
  • pinch salt
  • 2 tbsp confectioner's sugar
1. Sprinkle gelatin over cold water in small bowl to soften.
2. Scald 2 tablespoon of the cream; pour over gelatin, stirring till dissolved.

3. Refrigerate until consistency of unbeaten egg white. (This takes about 10-15 minutes.) Then, with a whisk, beat until smooth.

4. In a stand mixer with a whip attachment, or with a hand beater, whip remaining cream, salt and sugar; whip in the smoothed gelatin mixture, stopping to scrape the bowl twice.

Fills and frosts top of 2 8" or 9" cake layers; or frosts 10" angel cake or spongecake. Tops one standard 9" pie with some left over to enjoy from a spoon. Stands up well, even in warm weather. Keep leftover frosting and any product topped with it in the refrigerator until ready to eat.

Recipe from The Food Pusher.  Photos from The Food Pusher, Cheesecake Factory and Perkins website.

Snickers Cookies

Back in my middle school days, I had a teacher that would bring us a treat for our birthday.  We would greatly anticipate the special day when that cellophane wrapped cookie on a stick would arrive all decked out in ribbons!  Our teacher would bake a whole Snickers bar covered in a yummy peanut butter cookie on a popcicle stick.  It would make you wish your birthday happened every week!

Snickers Cookies
(I've adapted the recipe to use Snickers miniatures in regular sized cookies.)

1 c unsalted butter
1 1/4 c creamy peanut butter
1 c white sugar
1 c brown sugar
2 eggs
2 3/4 c all-purpose flour
1 tsp baking powder
1 1/2 tsp baking soda
1/2 tsp salt

1. Cream together butter, peanut butter and sugars. Beat in eggs.

2. In a separate bowl, sift together flour, baking powder, baking soda, and salt. Stir into batter. Put batter in refrigerator for 1 hour. (Chilling is somewhat optional.  It helps the dough not be as sticky, but if you can't wait to get baking, try baking them without chilling them.)

3. Using a medium scoop, take about 1 1/2 tbs of dough and flatten in your hand.  Place one unwrapped Snickers miniature in the middle of the dough.  Wrap the dough around the candy and make sure it is sealed all the way around.  Place on a baking sheet.  Bake in a preheated 350 degrees F oven for about 9 minutes or until cookies are no longer doughy and begin to slightly brown. Do not over-bake.  Immediately move to a cooling rack.  Enjoy warm or up to days later if stored in an airtight container.

Sunday, September 16, 2012

Apple Cake with Dessert Sauce

Ms. Nancy has graciously shared her recipe for the apple cake she brought to our September 11 Titus Two meeting.  This is another great fall recipe!

Apple Cake

4 c apples, peeled and sliced
2 c sugar
2 c  flour
1 ½ tsp baking soda
2 tsp cinnamon
1 tsp salt
2 eggs
¾ c vegetable oil
2 tsp vanilla extract
1 c chopped pecans (opt)

Preheat oven to 350 degrees.  In large bowl, stir together apples and sugar.  Add dry ingredients.  Stir well.  In a separate bowl, beat eggs, oil and vanilla.  Stir egg mixture into apple mixture, blending until thoroughly moistened.  Stir in pecans.  Pour into greased 9x13 pan.  Bake 50-60 minutes or until cake springs back when lightly pressed.  Serve with warm Dessert Sauce.

Dessert Sauce

1 c sugar
½ c butter or margarine
½ c heavy cream or evaporated milk
1 tsp vanilla

Place all ingredients in saucepan, stir.  Bring to a boil over medium-high heat and cook 3 minutes.  Serve warm.

Yield:  12 to 15 servings

Photos taken from

Sunday, September 9, 2012

Pumpkin Coffee Cake with Brown Sugar Glaze

Long story, short.  I think I'm finally back online after some computer and technical issues.  And to celebrate my return (work with me - it was the only segway I could think of off the top of my head), I have a wonderful fall, must-make recipe for you all!

There's still a love-hate relationship for me with recipes I find on Pinterest.  I'm more of a tried and true kinda gal and prefer with reviews.  However, I decided to give another recipe I found on Pinterest a try.  Boy, am I glad I did!  This cake is moist and full of pumpkin flavor, and it embodies the true essence of fall!

Pumpkin Coffee Cake with Brown Sugar Glaze


cups Water
1 can Pureed Pumpkin (15 Oz)
2 whole Eggs
1 Tablespoon Vanilla Extract
2 teaspoons Pumpkin Pie Spice
1 box Yellow Cake Mix (18 Ounce Box)
1 teaspoon Baking Soda
1 cup Brown Sugar, Divided
½ cups Flour
4 Tablespoons Butter, Melted
¼ cups Granulated Sugar
1 teaspoon Vanilla Extract
¼ cups Heavy Whipping Cream

Preparation Instructions

Preheat the oven to 350F.

In a large bowl mix together the water, pumpkin, eggs, 1 Tablespoon of vanilla, and pumpkin pie spice until well combined. Add the cake mix and baking soda and mix until just combined.

Grease a 9×13 pan with butter and pour batter into pan.

In a small bowl mix together 1/2 cup of brown sugar, 1/2 cup flour and melted butter. Use your fingers to sprinkle over the top of the cake. Bake at 350 for 25-30 minutes, or until a toothpick inserted comes out clean.

For the glaze, combine the other 1/2 cup brown sugar, granulated sugar, 1 teaspoon vanilla, and heavy cream in a saucepan and bring to a simmer. Remove from heat and stir until all sugar is dissolved.

When cake is finished baking, poke holes in the top with a toothpick. Pour glaze over the cake, making sure to cover all surfaces. Serve cake warm or at room temperature.

Photo and recipe taken from Pretty. Good. Food.