Reeses Cake

Reeses Cake
from Goodthingscatered.blogspot.com

I made this cake back in September 2009 for my mom's birthday but I'm just now getting around to posting it. I had a terrible time getting the frosting consistency right. It might be the difference in humidity. I had to play with the measurements quite a bit and I still don't think I got it right. The cake was still very tasty.

Ingredients:
1 recipe your favorite chocolate cake baked into 2-8inch rounds
1 stick butter, room temperature
1 c. creamy peanut butter
5 c. powdered sugar, sifted
1/4 – 1/3 c. milk, divided
6 full sized Reeses cups

Directions:
-Bake your favorite chocolate cake recipe according to instructions and let cool completely.
-Place Reeses cups into freezer for later use.
-In bowl of stand mixer, add butter, peanut butter and 1/8 c. milk.
-Mix on slowest setting to combine well.
-Slowly add powdered sugar, mixing on slowest setting.
-1 Tbsp at a time, add remaining milk, just until desired consistency is reached (you may not need all of it depending on climate and temperature).
-When cake layers are cooled completely, level off, and place one layer on serving plate.
-Scoop about 1 c. of frosting onto top of layer and spread out with off-set spatula.
-Place second, leveled, layer on top of frosting and frost cake fully, reserving about ½ c for decorating.
-Remove Resses cups from freezer, unwrap and quarter two cups.
-Unwrap remaining Reeses and chop.
-Pipe 8 frosting spirals around top of cake, topping each with a Resses quarter.
-Place chopped candies in middle of cake top.
-Place in fridge until meal time.
-Remove cake from fridge 1-2 hours before serving to let come to room temperature.

If you like this then you should also try Reeses Cupcakes.

Oatmeal Cookies

Oatmeal Cookies
from allrecipes.com

1 cup butter, softened
1 cup white sugar
1 cup packed brown sugar
2 eggs
1 tsp vanilla
2 cups all-purpose flour
1 tsp baking soda
1 tsp salt
1 1/2 tsp ground cinnamon
3 cups quick cooking oats

1. In a medium bowl, cream together butter, white sugar, and brown sugar. Beat in eggs one at a time, then stir in vanilla. Combine flour, baking soda, salt, and cinnamon; stir into the creamed mixture. Mix in oats. Cover, and chill dough for at least one hour.
2. Preheat the oven to 375 degrees F (190 degrees C). Grease cookie sheets. Roll the dough into walnut sized balls, and place 2 inches apart on cookie sheets. Flatten each cookie with a large fork dipped in sugar.
3. Bake for 8 to 10 minutes in preheated oven. Allow cookies to cool on baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Yields 24 large cookies

Reeses Cupcakes

Reeses Cupcakes
Idea from The Food Network Magazine Jan/Feb Issue

Here is another cupcake idea from the Food Network Magazine with my own twist. Unfortunately the peanut butter sank to the bottom of the cupcakes during baking. If I were to make this recipe again I would probably fill the cupcakes with peanut butter after baking.

Ingredients
your favorite chocolate cake recipe for 24 cupcakes
1 cup creamy peanut butter
1/2 cup chocolate melts

Directions
Preheat oven to 350 degrees. Line cupcake pans with cupcake liners. Prepare your favorite chocolate cupcake recipe per recipe directions. Fill cupcake liners 1/3 full with cake mixture. Add 1 Tablespoon of peanut butter to the center of each cupcake. Fill cupcakes with additional cake mixture until 2/3 full. Bake at 350 degrees for 18 to 21 minutes. Allow cupcakes to cool completely. Frost each cupcake with creamy peanut butter. Heat chocolate melts in the microwave until melted (approximately 1 minute on high, stirring frequently). Spread a circle of chocolate over each cupcake. Place cupcakes in freezer for a few minutes or until chocolate hardens. Serve immediately.

Snickers Cupcakes

Snickers Cupcakes
Idea from The Food Network Magazine Jan/Feb 2010 Issue

I recently subscribed to the Food Network Magazine. The first issue I received was filled with great ideas. I adapted their recipe for what I had on had plus I wanted to use my own creative twist.

Ingredients
your favorite chocolate cake recipe for 24 cupcakes
1 cup roasted, salted peanuts
1/2 cup caramel topping
1/2 cup chocolate melts
1/2 cup marshmallow fluff

Directions
Preheat oven to 350 degrees. Line cupcake pans with cupcake liners. Prepare your favorite chocolate cupcake recipe per recipe directions. Fill cupcake liners 1/3 full with cake mixture. Sprinkle 6 to 10 peanuts over each cupcake. Drizzle caramel topping over peanuts. Fill cupcakes with additional cake mixture until 2/3 full. Bake at 350 degrees for 18 to 21 minutes. Allow cupcakes to cool completely. Mix remaining caramel topping with marshmallow fluff to resemble the nougat layer of a Snickers candy bar. Top each cupcake with "nougat". Sprinkle 6 to 10 peanuts over each cupcake. Heat chocolate melts in the microwave until melted (approximately 1 minute on high, stirring frequently). Drizzle chocolate over each cupcake. Place cupcakes in freezer for a few minutes or until chocolate hardens. Serve immediately.

S'mores Cupcakes

S'mores Cupcakes
adapted from: Annies-eats.com

I saw these cupcakes on Annies-eats.com and they looked so good. Mine didn't turn out nearly as cute but I really like the idea of using marshmallow fluff instead of an egg white meringue frosting. These cupcakes have a graham cracker crust base, chocolate cake, marshmallow fluff frosting, topped with a graham cracker or chocolate square garnish.

For the graham cracker crust:
1½ cups graham cracker crumbs
5 1/3 tbsp. unsalted butter, melted

For the chocolate cake:
your favorite chocolate cake recipe for 24 cupcakes

For the frosting:
2-10 oz containers of marshmallow fluff

Garnish:
graham cracker and/or chocolate pieces

Directions:
Preheat oven to 350 degrees. Line cupcake pan with cupcake liners. Blend graham cracker crumbs and melted butter in a food processor or by hand. Sccop 1 Tablespoon of the graham cracker mixture into each cupcake liner. Press mixture into bottom of each liner to form a crust. Prepare cake mixture according to your favorite recipe. Fill cupcake liners with the chocolate cake mixture until 2/3 full. Bake at 350 degrees for 18 to 21 minutes. Allow cupcakes to fully cool. It is very important to allow cupcakes to fully cool otherwise the marshmallow frosting will drip off. Top each cupcake with marshmallow fluff. Toast the marshmallow fluff with a creme brulee torch. Top with graham cracker pieces or chocolate pieces to garnish. Cupcakes should be served immediately.

Cocoa Almond Meringues

Cocoa Almond Meringues
Source: Baking: From My Home to Yours
Makes about 30 cookies

1 C. confectioner’s sugar (plus extra for dusting) *Note: I skipped the dusting
1/3 C. finely ground almonds
1/4 C. unsweetened cocoa powder
4 large egg whites, at room temperature
Pinch of salt
1/2 C. sugar
1/2 t. vanilla extract
1/3 C. finely chopped bittersweet chocolate *Note: I used semi-sweet chocolate chips

Preheat oven to 300. Line two baking sheets with parchment paper.

Sift together the confectioner’s sugar, ground almonds, and cocoa. (Note: If you have a food processor, it’s incredibly easy to grind the almonds. Just toss a handful in and pulse until you have a fine meal.)

Working with a stand mixer fitted with the whisk attachment or with a hand mixer in a large dry bowl (make sure the bowl is impeccably clean and dry), whip the egg whites and salt on medium speed until the whites are opaque. Increase the speed to medium-high and continue to whip as you add the granulated sugar about 1 tablespoon at a time. Then whip until the whites are firm and hold stiff peaks — they should still be very shiny. Beat in the vanilla, and remove the bowl from the mixer. With a large rubber spatula, quickly but gently fold in the dry ingredients, followed by the chopped chocolate. The whites will deflate a bit as you fold in the dry ingredients — just try to work rapidly and use a light touch so you deflate them as little as possible.

Drop the meringue by tablespoonfuls onto the baking sheets, leaving about 2 inches between the mounds. Dust the tops of the cookies very lightly with powdered sugar.*

Bake for 10 minutes. Then, without opening the oven door, reduce the oven temp to 200 degrees and bake for 1 hour more. Remove the baking sheets from the oven and allow the meringues to stand in a cool, dry place (not the refrigerator) until they reach room temperature.

Carefully peel the meringues off the parchment paper. Store in an airtight tin in a cool, dry environment.

Notes: I tried to make the cookies tablespoon-sized, but I still ran out of room on my two cookie sheets and had leftover dough. I baked two cookie sheets side-by-side in the oven, but I suspect you could do one sheet on each rack. Use the racks to divide the oven into thirds first.

If you like this recipe then you might also try Snow Caps.

See's Fudge

12 Days of Christmas Treats: Day 11

See's Fudge
A friend gave me this recipe that was passed down to her through several generations in her family. Supposedly this is the original fudge recipe used by the See's Chocolate Company.

1 12 oz can evaporated milk
4 cups sugar
18 oz. semi-sweet chocolate chips
1 stick butter
2 tsp. vanilla
2 cups walnuts (optional)
28 mini marshmallows

Mix and cook milk and sugar. Bring to a boil (will be frothy). Simmer on low for 10 minutes. Add and melt chocolate and butter. Add all marshmallows last. Continue to simmer on low and stir constantly until all marshmallows melt (this can take a while). Pour into tins. Allow to set and cool.

Cut into small squares and package in a box for a nice homemade Christmas gift.

This recipe is labor intensive and requires a lot of time. If you prefer a simpler fudge recipe try Jell-o Chocolate Pudding Fudge.

Peanut Brittle

12 Days of Christmas Treats: Day 10

Peanut Brittle
from Allrecipes.com

Ingredients

• 1 1/2 cups dry roasted peanuts
• 1 cup white sugar
• 1/2 cup light corn syrup
• 1 pinch salt (optional)
• 1 tablespoon butter
• 1 teaspoon vanilla extract
• 1 teaspoon baking soda

Directions

1. Grease a baking sheet, and set aside. In a glass bowl, combine peanuts, sugar, corn syrup, and salt. Cook in microwave for 6 to 7 minutes on High (700 W); mixture should be bubbly and peanuts browned. Stir in butter and vanilla; cook 2 to 3 minutes longer.
2. Quickly stir in baking soda, just until mixture is foamy. Pour immediately onto greased baking sheet. Let cool 15 minutes, or until set. Break into pieces, and store in an airtight container.

Note: this recipe is for a 700 watt microwave. If you are not sure the wattage of your microwave then heat a cup of water in your microwave and note the time it takes for the water to boil. Use this chart to determine the wattage.

Holiday Cupcakes

12 Days of Christmas Treats: Day 9

Holiday Cupcakes

24 prepared cupcakes
white, red, and green fondant
buttercream icing
3 inch round biscuit cutter
leaf cutter
fondant veining tool
rolling pin
mat
small red candies such as red hots

Roll out white fondant and cut out circles with biscuit cutter. Attach white circles to cupcakes with icing. Roll out green fondant and cut out leaves. Use the veining tool to create leaf veins. Arrange leaves on cupcakes and attach with icing. Attach red candies to leaves with a tiny dab of icing. Roll out red fondant and cut out circles with biscuit cutter. Divide circles into 6 wedges. Place 3 wedges on each cupcake and attach with icing. Roll red and white fondant into 4 inch long pieces. Wrap the pieces around each other. Form into a candy cane and attach to cupcake with icing.

Chocolate Peppermint Cupcakes

12 Days of Christmas Treats: Day 8

Chocolate Peppermint Cupcakes

Your favorite chocolate cake recipe (enough for 18-24 cupcakes)
Your favorite chocolate frosting (enough for 18-24 cupcakes)
5 regular size candy canes

Prepare and bake your favorite chocolate cupcake recipe. Allow cupcakes to cool completely. Prepare a pastry decorating bag with Wilton tip 1M and fill with your favorite chocolate frosting. Chop candy canes in a food processor. Frost cupcakes and immediately sprinkle with candy cane pieces.

White Candy Fantasy Clusters

12 Days of Christmas Treats: Day 7

White Candy Fantasy Clusters
from Chex.com

Ingredients
4 cups Rice Chex® cereal
2 cups pretzel sticks, coarsely broken
1 cup cashews, coarsely chopped
1/2 package (16-oz size) vanilla-flavored candy coating (almond bark)
1/2 cup semisweet chocolate chips

Directions

1.	Spray with cooking spray or grease 13x9-inch pan. In large bowl, mix cereal, pretzels and cashews.
2.	In 2-quart saucepan, melt candy coating over low heat, stirring constantly. Pour over cereal mixture, stirring until evenly coated. Press in pan; cool slightly.
3.	In microwavable bowl, microwave chocolate chips uncovered on High about 1 minute or until chocolate can be stirred smooth (bowl will be hot). Drizzle chocolate over snack. Let stand about 30 minutes or until chocolate is set. Break into clusters. Store in airtight container.

Christmas Candy Melts

12 Days of Christmas Treats: Day 5

Christmas Candy Melts

Wilton Candy Molds and Red, White, Brown, and Blue Candy Melts

1. Place Candy Melts in disposable bags. use one bag for each color.
2. Microwave at 40% power for 30 seconds. Knead bag.
3. Continue to microwave and knead at 15 second intervals until smooth and completely melted.
(You can use microwave safe bowls instead of bags. Stir between heating intervals)
4. To fill in the details of the mold, Squeeze melted candy onto a plate. Dip a paint brush in candy and "paint" in detail areas of mold.
5. Refrigerate until firm.
6. Carefully spoon in candy to fill remainder of mold.
7. Lightly tap to remove air bubbles.
8. Refrigerate until firm.
9. Candy will easily tap out of mold when done.
10. Place in small plastic bags and secure with ribbon to present as a party favor or set out on a plate.

Pumpkin Cheesecake

12 Days of Christmas Treats: Day 4

Pumpkin Cheesecake
Allrecipes.com

Ingredients

• 3/4 cup finely chopped walnuts
• 3/4 cup graham cracker crumbs
• 1/4 cup sugar
• 1/4 teaspoon ground cinnamon
• 1/4 teaspoon ground ginger
• 1/8 teaspoon ground cloves
• 1/4 cup butter, melted

(or you can substitute the above ingredients for a store bought graham cracker crust to save time)

• FILLING:
• 2 (8 ounce) packages cream cheese, softened
• 3/4 cup sugar
• 2 eggs, lightly beaten
• 1 cup canned pumpkin
• 1/2 teaspoon ground cinnamon, divided
• 2 tablespoons chopped walnuts (omitted)

Directions

1. In a small bowl, combine the walnuts, cracker crumbs, sugar and spices; stir in butter. Press onto the bottom of an ungreased 10-in. tart pan with a removable bottom.


2. For filling, in a large mixing bowl, beat cream cheese and sugar until smooth. Add eggs; beat on low speed just until combined. Add pumpkin and 1/4 teaspoon cinnamon; beat on low speed just until combined. Pour into crust; sprinkle with walnuts and remaining cinnamon. Place pan on a baking sheet.


3. Bake at 350 degrees F for 35-40 minutes or until center is almost set. Cool on a wire rack for 1-1/2 hours. Store in the refrigerator.

Cookie Pops

12 Days of Christmas Treats: Day 3

Cookie Pops
A Wilton Project Idea

Supplies:
Wilton Comfort Grip Tree cookie cutter
Wilton Comfort Grip candy cane cookie cutter
8" cookie sticks
Red Cookie icing
White Cookie icing
Green Cookie icing
Primary fondant multi-pack
Piping gel
White nonpareils
Parchment paper
Rolling pin
Shortening
Container to display cookie bouquet

Sugar Cookie Recipe

1 cup butter, softened
1 cup sugar
1 large egg
1 tsp vanilla
2 tsp baking powder
3 cups flour

Preheat oven to 400 degrees. In a large bowl, cream butter and sugar with an electric mixer. Beat in egg and vanilla. Sift baking powder with flour. Add flour mixture, 1 cup at a time, mixing well after each addition. The dough will be very stiff. Blend in the last of the flour by hand. Do not chill dough. Roll and cut out shapes. Bake 8-10 minutes or until cookies are lightly browned. remove cookies to cooling grid to cool completely.

Tips
1. Line cookie sheet with parchment paper.
2. Roll dough to a thickness of 3/8" on the parchment paper.
3. Dust cookie cutters with flour to prevent sticking. Cut out on parchment paper lined cookie sheet to eliminate transferring. Remove excess dough.
4. Leave 1" space between cookies because they will spread slightly when cooking.
5. Bake small batches of 3 to 4 cookies at a time.
6. To insert cookie sticks
-Place hand on top of cookie to hold in place
-Insert cookie stick by twisting and pushing stick into cookie
-Insert cookie stick all the way to within 1/2" to top of cookie

Decorate cookie pops as desired. Present cookie bouquet in a festive container decorated with curling ribbon, tissue paper, and tinsel. Or wrap individual pops in plastic and give as favors.

Southern Peach Cobbler

Southern Peach Cobbler
from allrecipes.com

INGREDIENTS
8 fresh peaches - peeled, pitted and sliced into thin wedges
1/4 cup white sugar
1/4 cup brown sugar
1/4 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
1 teaspoon fresh lemon juice
2 teaspoons cornstarch

For the crust:
1 cup all-purpose flour
1/4 cup white sugar
1/4 cup brown sugar
1 teaspoon baking powder
1/2 teaspoon salt
6 tablespoons unsalted butter, chilled and cut into small pieces
1/4 cup boiling water

For the topping:
3 tablespoons white sugar
1 teaspoon ground cinnamon

DIRECTIONS
Preheat oven to 425 degrees F (220 degrees C). In a large bowl, combine peaches, 1/4 cup white sugar, 1/4 cup brown sugar, 1/4 teaspoon cinnamon, nutmeg, lemon juice, and cornstarch. Toss to coat evenly, and pour into a 2 quart baking dish. Bake in preheated oven for 10 minutes.

Meanwhile, in a large bowl, combine flour, 1/4 cup white sugar, 1/4 cup brown sugar, baking powder, and salt. Blend in butter with your fingertips, or a pastry blender, until mixture resembles coarse meal. Stir in water until just combined. Remove peaches from oven, and drop spoonfuls of topping over them.

Sprinkle entire cobbler with the sugar and cinnamon mixture. Bake until topping is golden, about 30 minutes.

Peanut Butter Crisscrosses

Peanut Butter Crisscrosses
from Baking: From My Home to Yours, by Dorie Greenspan

2 ½ cups all-purpose flour
1 tsp. baking soda
½ tsp. baking powder
¼ tsp. salt
pinch of grated nutmeg
2 sticks (8 oz.) unsalted butter, at room temperature
1 cup peanut butter (crunchy or smooth)
1 cup packed light brown sugar
¾ cup sugar
2 large eggs
1 ½ cups chopped salted peanuts (I omitted this since I used crunchy peanut butter)
about ½ cup sugar, for rolling

Position the racks to divide the oven into thirds and preheat the oven to 350°. Line two baking sheets with parchment or silicone mats.

Whisk together the flour, baking soda, baking powder, salt and nutmeg.

Working with a stand mixer, fitted with a paddle attachment, beat the butter on medium speed for a minute or two, until smooth and creamy. Add the peanut butter and beat for another minute. Add the sugars and beat for 3 minutes more. Add the eggs one at a time, beating for 1 minute after each addition. Scrape down the sides and the bottom of the bowl and, on low speed, add the dry ingredients, mixing only until they just disappear. Mix in the chopped peanuts. You’ll have a soft, pliable (mushable, actually) dough.

Pour the ½ cup of sugar into a small bowl. Working with a level tablespoonful of dough for each cookie, roll the dough between your palms into balls and drop the balls, a couple at a time, into the sugar. Roll the balls around in the sugar to coat them, then place on the baking sheets, leaving 2 inches between them. Dip the tines of a fork in sugar and press the tines against each ball first in one direction and then in a perpendicular direction – you should have a flattened round of dough with crisscross indentations.

Bake for about 12 minutes, rotating the sheets from top to bottom and front to back at the midway point. When done, the cookies will be lightly colored and still a little soft. Let the cookies sit on the sheets for a minute before transferring them to cooling racks with a wide metal spatula. Cool to room temperature.

Repeat with the remaining dough, making sure to cool the baking sheets between batches.

Storage:
The cookies will keep for at least 5 days in the cookie jar. Wrapped airtight, they can be frozen for up to 2 months.

These were perfect peanut butter cookies - crispy on the outside and soft in the middle. I highly recommend this recipe.

Chocolate Fudge Jr Mint Centered Cupcakes

Chocolate Fudge Jr Mint Centered Cupcakes
adapted from picky-palate.com

1 box chocolate cake mix plus the ingredients to prepare per package directions
3-4 oz boxes Jr Mints
Favorite vanilla or chocolate frosting

Preheat oven to 350 degrees F. Prepare cake mix per package directions. Scoop into 24 lined muffin cups. Press 3 JR mints into the center of each cupcake. Bake for 22-25 minutes or until toothpick comes mostly clean from center. Let cool completely and frost with your favorite vanilla or chocolate frosting. Press a JR mint on top of each cupcake. Makes 24 cupcakes

Funfetti Cookies

Funfetti Cookies
From: Pillsbury

INGREDIENTS
1 (18.9-oz.) pkg. Pillsbury® Moist Supreme® Funfetti® Cake Mix
1/3 cup oil
2 eggs
1/2 (15.6-oz.) can Pillsbury® Creamy Supreme® Funfetti® Vanilla Frosting


1. Heat oven to 375°F. In large bowl, combine cake mix, oil and eggs; stir with spoon until thoroughly moistened. Shape dough into 1-inch balls; place 2 inches apart on ungreased cookie sheets. With bottom of glass dipped in flour, flatten to 1/4-inch thickness.

2. Bake at 375°F. for 6 to 8 minutes or until edges are light golden brown. Cool 1 minute; remove from cookie sheets.

3. Spread frosting over warm cookies. Immediately sprinkle each with candy bits from frosting. Let frosting set before storing. Store in tightly covered container.

Merry Christmas to All!

Christmas Menu

Whiskey Glazed Ham
Sweet Potato Casserole
Cauliflower Au Gratin
Cream Corn Muffins
Lindt Chocolate Cheesecake
Martini and Rossi Sparkling Wine


Whiskey Glazed Ham

1 half ham
1/2 cup brown sugar
2 Tbsp apricot marmalade
1 tsp spicy mustard
3 Tbsp Jack Daniels Whiskey

Place ham in a roasting pan. Cover with lid or aluminum foil. Cook for 3 hours at 350 degrees. In a sauce pan combine brown sugar, marmalade, mustard, and whiskey. Simmer over low heat for about 5 minutes. All ingredients should be well combines. Remove ham from oven. Remove lid or foil. Pour glaze over ham. Return to oven for an additional 30 minutes.


Sweet Potato Casserole

I made this dish last year for Thanksgiving. I think this is the best sweet potato casserole recipe and I don't want to make it any other way.


Cauliflower Au Gratin
recipe from my mom

1 head cauliflower
1 cup milk
2 Tbsp butter
4 slices Kraft singles cheese
1/3 cup mozzarella cheese, shredded
1/3 cup cheddar cheese, shredded

Trim green leaves and stalk from cauliflower. Rinse cauliflower under water. Place in a large pot and fill with two inches of water. Cover pot with lid. Steam over medium heat for 30 minutes or until a fork can easily poke through. Remove cauliflower from pot and place in an oven safe dish. Cover with 3 slices of Kraft cheese (trim cheese to fit if needed). Preheat oven to 400 degrees. In a sauce pan, combine butter and milk. Simmer until butter is melted. Add 1 slice of Kraft cheese, mozzarella, and cheddar cheese. Continue to stir and simmer over low until cheese is melted. Pour sauce over cauliflower. Place cauliflower in oven. Bake until cheese is bubbly and begins to turn light brown (about 10 minutes but watch carefully).


Cream Corn Muffins

1 pkg Jiffy corn bread mix
1 egg
1 can cream corn
3 Tbsp sour cream
2 Tbsp butter, melted

Preheat oven to 400 degrees. Combine all ingredients in a large bowl. Place nine baking liners in a muffin pan. Spray the liners with cooking spray. Divide the mixture evenly between the 9 muffin cups. Bake for 25 minutes at 400 degrees.

Lindt Chocolate Cheesecake

9 inch chocolate graham cracker crust
2 (8 oz) pkgs cream cheese
1 cup sweetened condensed milk (if you don't have sweetened condensed milk and you just realized it Christmas day and all the stores are closed then you can substitute according to the directions here)
2 eggs
1 tsp vanilla
1/2 tsp salt
1/4 c flour
3 oz bitter sweet Lindt baking chocolate
2 Tbsp whipping cream

Preheat oven to 325 degrees. Melt the chocolate and whipping cream in the microwave for about 45 seconds, but watch carefully so you don't burn it. In a large bowl whip the cream cheese until soft and creamy. Slowly add the condensed milk. Add the eggs one at a time. Mix in the vanilla and salt. Slowly add the flour. Pour in the chocolate and smooth and well combined. Pour mixture into the graham cracker crust. Bake at 325 degrees for 1 hour. Remove from oven and let cool to room temperature. Place in the refrigerator for 4 hours or overnight. Serve cold.

My 12 Days of Cookies - Day 12

Every year the Food Network features 12 Days of Cookies. If you sign up here you can receive a new cookie recipe in your inbox each day.

Some of them look pretty good and some of them are not my style. This year I decided to do my own version of 12 Days of Cookies. Feel feel to join me in this challenge and make your own 12 cookie recipes (one each day).

Baklava

from allrecipes.com

1 (16 ounce) package phyllo dough
1 pound chopped nuts
1 cup butter
1 teaspoon ground cinnamon
1 cup water
1 cup white sugar
1 teaspoon vanilla extract
1/2 cup honey

1. Preheat oven to 350 degrees F(175 degrees C). Butter the bottoms and sides of a 9x13 inch pan.
2. Chop nuts and toss with cinnamon. Set aside. Unroll phyllo dough. Cut whole stack in half to fit pan. Cover phyllo with a dampened cloth to keep from drying out as you work. Place two sheets of dough in pan, butter thoroughly. Repeat until you have 8 sheets layered. Sprinkle 2 - 3 tablespoons of nut mixture on top. Top with two sheets of dough, butter, nuts, layering as you go. The top layer should be about 6 - 8 sheets deep.
3. Using a sharp knife cut into diamond or square shapes all the way to the bottom of the pan. You may cut into 4 long rows the make diagonal cuts. Bake for about 50 minutes until baklava is golden and crisp. (mine was done after 40 minutes)
4. Make sauce while baklava is baking. Boil sugar and water until sugar is melted. Add vanilla and honey. Simmer for about 20 minutes.
5. Remove baklava from oven and immediately spoon sauce over it. Let cool. Serve in cupcake papers. This freezes well. Leave it uncovered as it gets soggy if it is wrapped up.

I know this really isn't a cookie but I was trying to find a bar cookie recipe that sounded good and was something I've never made before. When I did a search a came across this recipe. This was my first time to make Baklava but I've always wanted to try. It is one of my favorite desserts but it seemed very complicated. This recipe was actually really easy. I will definitely make this again.