Orange Creamsicle Cookies

If you're a fan of orange creamsicles you are going to LOVE these chewy citrus delights! So you're not a fan of orange creamsicles?? Well you are going to LOVE these chewy citrus delights. If you find that you do not like these cookies I would consider having your taste buds examined...something might be wrong with you! ;) So here's the simplest recipe that makes the best cookie you may ever put in your mouth. Okay I kinda like them. A LOT. 

2 1/2 cups all purpose flour

3/4 teaspoon baking soda

1/2 teaspoon salt

1 cup (2 sticks) butter, softened

1/2 cup sugar

1/2 cup firmly packed brown sugar

1 large egg

1 teaspoon vanilla extract

1/4 tsp orange extract

2 tablespoons orange zest (about 2 oranges)

1 cup white chocolate chips

Preheat oven to 375 degrees. In a small bowl, combine flour, baking soda, and salt; set aside.

In a large bowl, cream butter and sugars until light and creamy. Beat in egg, orange extract and vanilla until smooth. Gradually add flour mixture until combined. Stir in orange zest and white chocolate chips.

Drop rounded teaspoonfuls onto ungreased cookie sheets. Do not flatten cookies; it will make them dry. Bake 8 - 10 minutes or until golden brown around edges. Do not overcook! Cookies will be plump. Cool for several minutes on cookie sheets before transferring to rack to cool completely. Store in airtight container. EAT!!

BEST Cupcakes EVER!

 

This is the BEST cake/cupcake recipe that I have used for years & it could not be easier!  You can switch the cake mix & pudding flavors to whatever you like...And the buttercream is my all time favorite for cakes, cupcakes, & cookies!

1 box devils food cake mix

1 small chocolate fudge pudding mix (dry)

¼ cup flour

½ cup vegetable oil

1 cup water

4 eggs

1-8 0z. container sour cream

1. Preheat oven to 350 degrees
2. Combine all ingredients in the order given
3. Put cupcake liners in muffin tin
4. Fill each liner about 2/3 full
5. Bake in pre-heated oven for about 25-30 minutes or until cupcakes spring back when touched
6. Let cool & frost
7. DELISH!!! Yield:2 dozen cupcakes
   
   Buttercream Frosting
   

   ¾ cup butter, softened

   ¼ cup shortening

   ½ cup milk

   ¼ tsp salt

   1&1/2 tsp vanilla

   2 lbs powdered sugar

   Combine all ingredients to spreading consistency
   
   You can spread or pipe onto cupcakes but piping will use alot more frosting...but it's so cute!! ENJOY! 

No-Bake Butterscotch Pretzel Bars

 

These are crunchy, sweet, salty, and velvety smooth all at the same time... the light & crumbly peanut butter bottom is the part I can't resist!! If you like butterscotch you will LOVE this treat!!

1 1/2 cups powdered sugar

1 cup creamy peanut butter

6 tablespoons butter, melted

2 cups crushed pretzels (about 6-1/2 ounces)

1-11 ounce package (about 2 cups) butterscotch-flavored pieces

1/4 cup whipping cream

1/2 cup coarsely crushed pretzels

1/2 cup chopped peanuts

1. Line a 13x9x2-inch pan with foil. Lightly coat the foil with cooking spray; set aside. In a large mixing bowl, stir together powdered sugar, peanut butter, and melted butter. Stir in 2 cups crushed pretzels. Press mixture firmly into the bottom of prepared pan.

2. In a heavy medium saucepan, combine butterscotch pieces and whipping cream. Stir over low heat until pieces are just melted.

3. Carefully spoon and spread butterscotch mixture over crumb mixture in pan. Sprinkle 1/2 cup coarsely crushed pretzels and the peanuts evenly over butterscotch mixture; press gently.

4. Cover and chill for at least 2 hours. Cut into bars to serve. Store in refrigerator for up to 1 week.

Sticky Toffee Pudding

This is just too dang super duper yummy in my tummy CRAZY good!!! The cake (pudding) starts out very dense, and then.....you smother it in this sweet, sticky toffee sauce until the cake has soaked it all up and it becomes the ultimate yummiest dessert you've ever had!! Ever? I think so.

Cake-(pudding)

1/2 cup butter, softened

2 cups powdered sugar

2 eggs

3 cups flour

1 tsp baking soda

1 cup boiling water

Toffee Sauce-

1 cup butter

2 3/4 cups brown sugar

1 pint whipping cream

1 tsp butter extract

First grease a 9x13 in cake pan. For the pudding cream the butter & powdered sugar, add eggs & beat till smooth. Gradually mix in flour (mixture will be dry) Boil 1 cup of water & add baking soda to water. Gradually mix in hot water, mix until well combined. Spread batter into prepared pan and bake @ 350 for about 30 minutes or until cake is light golden. (Cake will feel kinda hard & dry, don't worry you didn't mess this up!! Keep going) In a medium saucepan combine all the toffee sauce ingredients over medium heat, bring to a boil, reduce to a simmer & simmer about 3 minutes. Remove from heat. Poke holes in cake with a fork (poke it good, the more you poke the more that yummy sauce can seep down into it) Pour half of the warm sauce over cake & let it absorb for about 30 minutes. Serve cake with fresh whipped cream & extra warm toffee sauce. That's it, you are officially in heaven!!

Coconut Lime Ice Cream w/ Dulce de Leches

Cool, creamy, tart, & tangy are just a few words for this super refreshing treat!

3/4 cup half and half

1 cup sweetened shredded coconut

1/4 cup granulated sugar

Pinch of salt

4 large egg yolks

1 (14 ounce) can sweetened condensed milk

1/2 cup fresh lime juice

1 Tablespoon finely chopped lime zest

1 teaspoon coconut extract

1. In small sauce pot, combine the milk, coconut and salt. Stir with a wooden spoon over medium heat. Continue simmering until it has reduced to by about a fourth. Cover and allow to steep for one hour. After one hour, strain the coconut milk into a measuring cup. Reheat milk mixture over medium-low heat.

2. In a separate bowl, whisk egg yolks. Once milk mixture is hot, temper the yolks by adding half of the mixture into the eggs, whisking constantly. Return mixture to saucepan, and heat until thickened.

3. Pour sweetened condensed milk, lime juice and zest into a large mixing bowl, over an ice bath. Strain custard into the cream, stirring until cooled. Add coconut extract, stir, and place in refrigerator until thoroughly chilled, about 5 hours or overnight.

4. Once chilled, add to ice cream maker and follow manufacturer’s instructions.

For the Dulce de Leche- This is the EASIEST version for this thick caramel sauce...1 ingredient! 

1 can of sweetened condensed milk (14 oz) 

Pierce a small hole on top of can (can opener works great for this) Place can in a small  saucepan, add enough water to go 3/4 of the way up the can. Simmer on low for about 3 hours. Remove from water & let rest about an hour to cool. Pour over ice cream, cakes...makes a great dip for apples. Store leftovers in a plastic container in refrigerator. Now how easy was that?!

Berry Creamy Cheesecake

•   
  
• This oh so easy to make cheesecake is so creamy delicious & smooth...with  a sweetened pretzel almond crust you will be in berry-licious heaven!! Great way to use up all those fresh berries that come this time of year!!
•  
• 1 1/2 cups small pretzel twists (2 ounces; about 33)
• 2 tablespoons sliced almonds, toasted
• 3 tablespoons butter, melted
• 2 tablespoons brown sugar
• 1/3 cup water
• 1 envelope unflavored gelatin
• 1 1/2 8 ounce tub light cream cheese, softened
• 1 8 ounce carton light dairy sour cream
• 1/2 cup powdered sugar
• 1/2 teaspoon almond extract
• 1/2 8 ounce container frozen light whipped dessert topping, thawed
• 1 cup quartered or halved fresh strawberries
• 1 cup fresh mixed berries (blueberries, blackberries, raspberries)

Preheat oven to 350 degrees. For crust: 1. In a food processor, combine pretzels and sliced almonds; cover and process until finely crushed. Add butter & brown sugar; cover and process until combined. Press pretzel mixture on the bottom of an 8- or 9-inch springform pan. Bake for 8 to 10 minutes or until lightly browned. Cool on a wire rack.

For filling: 2. Place the water in a small saucepan; sprinkle with gelatin (do not stir). Let stand for 5 minutes to soften. Cook and stir over low heat until gelatin dissolves; set aside to cool slightly.

3. In a large bowl, combine cream cheese, sour cream, powdered sugar, and almond extract; beat with an electric mixer on medium speed until smooth. Add gelatin mixture; beat until combined. Fold in whipped topping.

4. Spread half of the filling evenly over cooled crust. Top with half of the berries & quartered strawberries. Spread the remaining cream cheese mixture over berries. Cover and chill cheesecake for 4 to 24 hours or until set. Run a long sharp knife around edge of cheesecake to loosen; remove side of pan. Cut cheesecake into wedges. Top each serving with some of the remaining berries & strawberries.

Chocolate Cupcakes with Oreo Buttercream Frosting

Best cupcake/cake recipe...EVER!! 

Really any cake mix would work for this...like a yellow cake mix using a vanilla pudding mix instead or any flavor pudding too! It's the sour cream that makes these cupcakes so incredibly moist and fluffy! I've been making this same recipe for years and now I'm happy to share it with all of you!

1 box devils food cake mix

1 small chocolate fudge pudding mix (dry)

¼ cup flour

½ cup vegetable oil

1 cup water

4 eggs

1-8 0z. container sour cream

1. Preheat oven to 350 degrees
2. Combine all ingredients in the order given
3. Put cupcake liners in muffin tin
4. Fill each liner about 2/3 full
5. Bake in pre-heated oven for about 25-30 minutes or until cupcakes spring back when touched
6. Let cool & frost
7. DELISH!!! Yield:2 dozen cupcakes

Oreo Buttercream Frosting

¾ cup butter, softened

¼ cup shortening

½ cup milk

¼ tsp salt

1&1/2 tsp vanilla

2 lbs powdered sugar

2 cups finely crushed oreos

Combine all ingredients to spreading consistency

Mix in crushed oreos