Thankful for ~

delicious recipes...just take a look at this cheesecake~

Hubbie and I are working together to get the numbers on the scale to go down...and one easy way that we still enjoy something sweet is to adapt recipes! The following recipe is one that seemed really hard the first time I made it because it had quite a few ingredients...but it really is easy! I promise! Instead of using white sugar and brown sugar, I used Splenda and Splenda Blend brown sugar. I am writing the Splenda measurements in italics.

Our Favorite Cheesecake

Crust:

• 1 cup all-purpose flour
• 1/3 cup packed brown sugar (2 Tablespoons + 2 teaspoons brown sugar blend)
• 1/4 cup finely chopped walnuts
• 6 tablespoons cold butter, chopped

Filling:

• 4 packages (8 ounces each) cream cheese, softened
• 1 cup sugar (1 cup Splenda)
• 1/3 cup packed brown sugar (2 Tablespoons + 2 teaspoons brown sugar blend)
• 1/4 cup + 1 teaspoon all purpose flour, divided
• 2 tablespoons heavy whipping cream
• 1 1/2 teaspoons vanilla extract
• 4 eggs, lightly beaten
• 3 tablespoons sugar free hot fudge ice cream topping (I used Smucker's)
• 1/4 cup sugar free caramel ice cream topping (I used Smucker's)
• 1/3 cup walnuts

Ganache:
Instead of doing the ganache (because it called for chocolate chips), I just put some sugar free hot fudge topping on each slice of cheesecake, as it is served. It works for us!

Directions:

1. Place a greased 9-inch springform pan on a double thickness of aluminum foil. Securely wrap foil around pan.
2. For the crust~In a small bowl, combine the flour, brown sugar, and walnuts; cut in butter until crumbly. Press onto the bottom of prepared pan. Bake at 325 degrees Fahrenheit for 12-15 minutes or until set. Cool completely on a wire rack.
3. For the filling~In a large bowl, beat cream cheese and sugars until smooth. Beat in 1/4 cup flour, cream and vanilla. Add eggs; beat on low speed just until combined. Remove 1 cup of the batter to a small bowl; stir in the hot fudge ice cream topping until blended. Spread over cooled crust.
4. Combine caramel topping, 1 teaspoon flour, and walnuts. Drop by tablespoonfuls over chocolate batter. Top with the remaining batter. Place springform pan in a larger baking pan; add 1 inch of hot water to larger pan.
5. Bake at 325 degrees Fahrenheit for 1-1/4 to 1-1/2 hours or until the center is just set the the top appears dull. Remove springform pan from water bath. (I also remove the foil at this point). Cool on a wire rack for 10 minutes. Carefully run a knife around the edge of the pan to loosen. Cool one hour longer. Refrigerate overnight.
6. Serve each piece with sugar free hot fudge topping.
7. Enjoy!

~ A perfect ending to a Thanksgiving meal,
or any meal for that matter!~ :)

Happy Thankful Thursday!

Ready for Some Baking?

I received this picture and recipe from

Gooseberry Patch...and now I am hungry! :)

I love pecan pie, so these little gems will be perfect during the Thanksgiving season, the Christmas season, for birthdays, for anniversaries, for church socials, for...

Happy Wednesday!

Pecan Pie Bars
Wonderful little pecan pie bars you can't stop eating! Great for a church social or holiday cookie exchange.

1-1/4 c. all-purpose flour
1/2 c. plus 3 T. brown sugar, packed and divided
1/2 c. plus 2 T. butter, divided
2 eggs
1/2 c. light corn syrup
1 t. vanilla extract
1/2 c. chopped pecans

Combine flour with 3 tablespoons brown sugar; cut in 1/2 cup butter until coarse crumbs form. Press into a lightly greased 11"x7" baking pan. Bake at 375 degrees for 20 minutes. While crust is baking, beat eggs in a large bowl and add remaining brown sugar, 2 tablespoons melted butter, corn syrup and vanilla. Blend in pecans and pour mixture into hot crust. Bake for 15 to 20 minutes. Cool and cut into bars. Makes 2 dozen.

Sorry, I am keeping Donna Busy....

After getting the kids ready today, swim lessons, crochet class, making lunches, Donna is now busy making cheesecake for me today!

Check out  Low-Carb Cheesecake recipe to find out what the family will soon be enjoying.  Pictures may or may not follow.....

Such a great wife!
Thanks.
"Hubbie"

Thankful for~

Delicious recipes! You know, the ones that have been handed down from one generation to another...

I have made this recipe a couple of times in the last year. I made it for a ladies meeting in March, 2009, and Jennifer shared it on her blog. Then, just two weeks ago, I made it for my sister's birthday. If you like chocolate and peanut butter, and some more chocolate, and you're not on a diet,   ;)  then I highly recommend this one to you!

Peanut Butter Cake

Preheat oven to 350 degrees, F.
Spray a 9" x 13" baking pan with cooking spray. Set aside.

~Cook these ingredients in a saucepan until it boils.

1 cup butter

1/4 cup cocoa powder

1 cup water

1/2 cup buttermilk

~Combine the following ingredients in a mixing bowl:

2 cups flour

2 cups sugar

1 teaspoon baking soda

~In a small bowl, temper 2 eggs with a little bit of the chocolate mixture along with 1 teaspoon vanilla. Then mix the eggs with the flour mixture and the chocolate mixture. (I usually just do this step in the saucepan, with a whisk.)

~Pour the mixture into the prepared baking dish and bake for 25-30 minutes, or until toothpick inserted in the center of the cake comes out clean. Remove cake from oven and let cool completely. Leave in the baking dish.

~After the cake has cooled, mix together:
1 1/2 cups smooth peanut butter
1 1/2 tablespoons canola or vegetable oil

~Spread on top of the cake.

~In a medium size saucepan, combine the following, and cook until bubbly:
1/2 cup butter
1/4 cup cocoa powder
6 tablespoons buttermilk

~Then add:
1 pound (about 4 cups) confectioner's sugar (for some reason, we used to call this 10x sugar)
1 teaspoon vanilla
(I usually mix this together with a whisk)

~Spread on top of peanut butter.

~Enjoy a slice with your favorite drink. I love this with a tall glass of milk!

~Store in the refrigerator.

Now a few pictures of the cake (and my sister and I)!

No, Sis is not just 6! But those are some cute candles!

A slice of yumminess!

Me and Sis (I know that's not proper English!)

What are YOU thankful for today?

Best Ever Chocolate Cake

Good morning! I hope you enjoy the following recipe. I received an invitation from Better Homes & Gardens to purchase their new cookbook. In the envelope, there were three free recipes. One of them was for this cake.

Last Thursday evening, my Ladies group had a meeting, and I baked this cake to take with me. Not much was eaten by the ladies (why are we so shy about eating in front of other women?), so I brought the remainder home and it is now GONE! The recipe does make three layers, but in the pictures that follow, you'll only see two of them. The third layer was saved for my family. Some of that is still in the fridge.

Best Ever Chocolate Cake

3/4 cup butter

3 eggs

2 cups all purpose flour

3/4 cup unsweetened cocoa powder

1 teaspoon baking soda

3/4 teaspoon baking powder

1/2 teaspoon salt

2 cups sugar

2 teaspoons vanilla

1 1/2 cups milk

1. Allow butter and eggs to stand at room temperature for 30 minutes. Lightly grease the bottoms of three 8 x 1 1/2 inch round cake pans. Line bottoms of pans with waxed paper. Grease and lightly flour waxed paper and sides of pans. Set pans aside. (I simply sprayed cooking spray on the inside of the cake pans, and it worked just fine.)
2. Preheat oven to 350 degrees. In a medium bowl, stir together flour, cocoa powder, baking soda, baking powder, and salt; set aside.
3. In a large mixing bowl, beat butter with an electric mixer on medium to high speed for 30 seconds. Gradually add sugar, about 1/4 cup at a time, beating on medium speed for 3 to 4 minutes or until well mixed. Scrape side of bowl; continue beating on medium speed for 2 minutes. Add eggs, one at a time, beating after each addition (about 1 minute total). Beat in vanilla.
4. Alternately add flour mixture and milk to butter mixture, beating on low speed just until combined, after each additioin. Beat on medium to high speed for 20 seconds more. Spread evenly into prepared pans.
5. Bake for 30 to 35 minutes, or until a wooden toothpick comes out clean. Cool cake layers in pans for 10 minutes. Remove from pans. Peel off waxed paper (if used). Cool completely on wire racks.
6. Prepare chocolate frosting; fill and frost cake layers. If desired, top with chocolate curls and candied nuts. Store cake in the refrigerator. Makes 12 to 16 servings. (sure it does!!)

Chocolate Frosting

12 ounces semisweet chocolate chips

1/2 cup butter

8 ounces sour cream

4 1/2 cups powder sugar (about 1 pound)

1. In a large saucepan, combine the chocolate chips and butter; heat on low until melted, stirring often. Cool for 5 minutes.
2. Stir in the sour cream.
3. Gradually add 4 1/2 cups of powdered sugar, beating on medium speed until mixture is smooth.
4. Grab a tall glass of milk or a cup of coffee, cut yourself a nice big slice, and enjoy!

Silly boy!

Hey, brother, are you going to save any for me?!?!

Have a great Tuesday!

One of the Best...

Here is a yummy recipe for one of the best cookies I've ever made!

Double Tree Hotel Cookies

1 1/2 c. butter~softened
1 1/2 c. granulated sugar
3/4 c. firmly packed brown sugar
4 eggs
2 1/2 tsp. vanilla
1 tsp. lemon juice
3 c. all-purpose flour
3/4 c. old-fashioned oatmeal -- uncooked
3/4 tsp. baking soda
1 tsp. salt
1/4 tsp. ground cinnamon
3 c. Ghirardelli semi-sweet chocolate chips
1 1/2 c. chopped walnuts

Instructions:

• Preheat oven to 375 degrees. Line baking sheets with parchment paper.


• Place the butter in a large bowl and cream lightly with an electric mixer.


• Add the sugars and beat on medium speed for about 2 minutes.


• Add the eggs, one at a time, beating well after each addition.


• Add the vanilla and lemon juice and mix well.


• In a separate bowl, stir together the flour, oatmeal, baking soda, salt and cinnamon. Add to the creamed butter mixture and stir well to blend.


• Add chocolate chips and walnuts and stir to combine.


• Using a 1/4 cup measure or a 2-oz ice cream scoop, drop the batter on the parchment-lined pans, leaving 2 -3 inches between each cookie.


• Bake for 13 - 15 minutes or until lightly browned around the edges. Remove from parchment and cool on wire racks.

Enjoy with a tall glass of milk, or a cup of coffee...Have a great day!

Here is a picture of these beauties! They are huge!

Pumpkin Week~Part 4

Yea! It's Friday! When I was a school teacher, everyone in the class looked forward to Friday. I still look forward to them because it means the school week is almost over, and that the weekend is almost here. ;)

Hubbie and I are very blessed. He is able to work his 80 hours in 9 days, and gets every 10th day off work, so we get to spend the day together...looking forward to some quality time with him. :)

Here's the final recipe for "pumpkin week". Can there be anything better than cheesecake?!? The recipe is from the Kraft Foods magazine, food & family, fall 2009.

Pumpkin-Swirl Cheesecake

25 ginger snaps, finely crushed (about 1 1/2 cups)
1/2 cup finely chopped peanuts
1/4 cup butter, melted
4 packages (8 ounces each) cream cheese, softened
1 cup sugar, divided
1 teaspoon vanilla
4 eggs
1 cup canned pumpkin
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmet
dash of ground cloves

Directions:

• Heat oven to 325 degrees F.
• Mix crumbs, nuts, and butter; press onto bottom of 13 x 9 inch pan.
• Beat cream cheese, 3/4 cup sugar, and vanilla with mixer until blended. Add eggs, one at a time, beating after each just until blended.
• Remove 1 1/2 cups batter. Stir remaining sugar, pumpkin, and spices into remaining batter.
• Spoon half the pumpkin batter into crust; top with spoonfuls of half the plain batter. Repeat layers; swirl with knife.
• Bake for 45 minutes, or until center is almost set. Cool completely. Refrigerate for 4 hours before serving.
• Enjoy!

Have a wonderful Friday, and a great weekend.

Pumpkin Week~Part 3

Today, I am thankful for good Christian music. The following song has been in my head ever since I woke up, and now that you read it, it will probably be in yours, too! ;)

This is the Day

This is the day (This is the day)

That the Lord hath made (that the Lord hath made)!

I will rejoice (I will rejoice)

And be glad in it (and be glad in it).

This is the day

That the Lord hath made!

I will rejoice

And be glad in it.

This is the day (This is the day)

That the Lord hath made!

I think music can be:
a balm to a hurting heart
an encouragement to a sad heart
healing for a broken heart
an outlet for a rejoicing heart

What a blessing that we can sing to our Savior! I am so glad that during church services, we still sing out of the hymn book. Some of my favorite hymns are How Great Thou Art, Make Me A Blessing, Grace That is Greater, To God Be the Glory, Amazing Grace, and It is Well. What is your favorite hymn?

Now, on to a recipe! But wait! Just a quick update~yesterday, I made the pumpkin roll with Splenda...it turned out okay. The roll did not rise as much as it does with sugar. It tasted pretty good, though. The filling was delicious! I think I could have eaten just that! :) Hubbie found an easy recipe for sugar substitute powdered sugar. (1 cup of Splenda + 1 tsp. cornstarch + a food processor = powdered sugar) I used that in the recipe as well.

Today's recipe is another one that sounds really yummy, but I have not tried it yet...I guess I better get moving on these recipes, huh? :) This is from my Fix-It and Forget-It Cookbook. Enjoy!

Slow Cooker Pumpkin Pie Pudding

15 ounces solid pack pumpkin
12 ounces evaporated milk
3/4 cup sugar
1/2 cup buttermilk baking mix
2 eggs, beaten
2 tablespoons melted butter or margarine
1 tablespoon pumpkin pie spice
2 teaspoons vanilla
whipped topping

Directions:

• Mix together all ingredients except the whipped topping. Pour into a greased slow cooker.
• Cover and cook on Low for 6-7 hours, or until thermometer reads 160 degrees.
• Serve in bowls with whipped topping.

Have a wonderful day today!

Pumpkin Week~Part 1

Happy Tuesday morning! My husband had a great idea of sharing pumpkin recipes this week to get me prepared for Thanksgiving. Thank you, Honey! However, most of these recipes are not on my "diet", but with a little substituting, they can be a little more diet friendly.

Today's recipe is from Very Best Baking. This is one of our favorite Thanksgiving desserts. In December, I also make a few of these, cut them in half, and give them as Christmas gifts. Is there anyone who can turn down homemade baked goods?

Pumpkin Roll with Cream Cheese Filling

Cake:
powdered sugar
3/4 cup flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/4 teaspoon salt
3 large eggs
1 cup sugar
2/3 cup pumpkin
1 cup chopped walnuts (optional)

Filling:
1 package (8 ounces) cream cheese, softened
1 cup sifted powdered sugar
6 tablespoon butter, softened
1 teaspoon vanilla extract
powdered sugar

Directions:

• Preheat oven to 375 degrees F.
• Grease a 15 x 10 inch jelly roll pan; line with wax paper.
• Grease and flour paper.
• Sprinkle a clean kitchen towel with powdered sugar. (Save for after the cake is done.)
• Combine the flour, baking powder, baking soda, cinnamon, cloves, and salt in a small bowl.
• Beat the eggs and sugar in a large mixer bowl until thick.
• Beat in pumpkin.
• Stir in the flour mixture.
• Spread evenly into prepared pan. Sprinkle with nuts, if desired.
• Bake for 13 to 15 minutes or until the top of the cake springs back when touched.
• Immediately loosen and turn cake onto prepared towel. Carefully peel off the wax paper. (Be ever so gentle doing this step.)
• Roll up the cake and towel together, starting with the narrow end. Cool completely on a wire rack.
• After cake is cool, beat the cream cheese, powdered sugar, butter, and vanilla in a small mixer bowl until smooth.
• Carefully unroll the cake; remove towel.
• Spread cream cheese mixture over cake and then reroll.
• Wrap in plastic wrap and refrigerate for at least one hour. (I usually refrigerate for several hours.)
• Sprinkle with powdered sugar before serving.
• Makes 10 servings. This is delicious!

Pumpkin Chocolate Chip Bars

Good Morning!

I ran across this delicious recipe on Kelli's blog. She has some wonderful ideas for crafting, baking, and decorating! I really enjoy visiting her blog. If you like pumpkin and chocolate, then you need to try this one! It's great in the morning with a cup of coffee...and a piece for an afternoon snack...and a piece...I'm just kidding. It is a very addicting pan. :) I used Splenda products for some of the recipe. You cannot tell any difference in taste!

This afternoon, we have a homeschool music tea with our group. I'll be taking the pumpkin bars to share with the other families. Hopefully I'll have some to bring back home...


Pumpkin Chocolate Chip Bars

2 1/4 c. flour
2 1/4 tsp. baking powder
1/2 tsp. baking soda
1 tsp. cinnamon
1/2 tsp. nutmeg
4 beaten eggs
1/2 c. granulated sugar
1/2 c. brown sugar
1/2 c. butter
2 c. canned pumpkin
1 - 2 c. (dark) chocolate chips (my family prefers semi-sweet, but dark chips are delicious, too!)

• Spray a 9 x 13 inch pan with cooking spray, or butter.
• Preheat oven to 325 degrees.
• Sift together dry ingredients.
• In another bowl cream butter and sugars.
• Add eggs, beating well; add pumpking filling and mix.
• Add flour mixture to sugar mixture and blend.
• Add 1 cup chocolate chips & mix together.
• Spread into prepared pan and bake for about 45 minutes.

Low Carb Cheesecake

Dieting? I must confess, I am not good at dieting! I have tried many, but failed every time! I don't have much will power...so, in an effort to lose weight, I've decided to make a lifestyle change! And it's working much better! :)

The "plan" that works well for me is the South Beach Diet. I really like the fact that I'm not cutting out entire food groups. I am eating healthier foods. Because I was nursing, I was unable to start with Phase 1. I began this journey with Phase 2, and since June, I have lost 22 pounds!!!

However, I LOVE DESSERT! What's a girl to do? Go sugar-free, of course! There are so many yummy desserts...one just needs to "Google" sugar-free dessert and you'll find hundreds of recipes. One of Hubbie and I's favorites is the following recipe for cheesecake. I found it on dlife website. I hope you have a great Tuesday, and if you're dieting, I hope you do well today!


Sugar-Free Cheesecake

cooking spray
4 eggs, separated
2 egg whites
1/2 cup granulated Splenda
1 teaspoon lemon juice
1 pinch salt
3 cups cream cheese (light variety is fine)

Topping:
1/3 cup sour cream
2 tablespoons Splenda
2 teaspoons vanilla

Directions:

• Preheat oven to 400 degrees F.
• Line the bottom of a 9 inch springform pan with baking paper and spray with cooking spray or grease with butter.
• Separate eggs and beat the egg whites with the salt until stiff.
• In a separate bowl, beat together the Splenda and 4 egg yolks until thick. Add the lemon juice and mix well.
• With the mixer on low/medium setting, beat in the cream cheese, a little at a time, until nice and fluffy.
• Add a small amount of the eggs whites and mix in gently.
• Gently fold the cream cheese mixture in to the remaining egg whites.
• Pour the mixture into the pan. Give it a little shake to make it level.
• Bake for 10 minutes at 400 degrees; reduce temperature to 300 degrees F and bake for another 40 minutes.
• When the top of the cheesecake is set, turn off the oven and keep the oven door closed. Allow the cheesecake to cool for another hour in the oven. Remove the cheesecake from the oven and allow it to finish cooling on a wire rack.
• Whisk together the topping ingredients and spread on top of the cheesecake.
• Refrigerate until serving time.
• Delicious with cherry pie filling. ;)
• This recipe will make 12 servings.