Strawberry Cheesecake Icebox

One of the easiest things I usually choose to whip up for company is an icebox cake. I have made so many version and each one has been a hit. This is actually a twist on a dessert I grew up on called "chocolate eclair cake" 

If you ever need to make something quick that is sure to go over well with your guests, make this dessert. That is almost an order.

This is pretty similar, just missing chocolate and adding strawberries. I think the next time I will actually use chocolate wafers and have a "chocolate covered strawberry" of sorts. 

Here is my version of this tasty and simple treat. You can't go wrong.

1 package of graham crackers
1 package cheesecake pudding
2 cups milk
1 tub cool whip
1 cup sliced strawberries

make the pudding according to directions and let set up for about ten minutes in fridge. Lightly combine with cool whip. In a 9x9 pan, place a layer of graham crackers, top with a layer of the pudding mix, top with sliced strawberries and layer until you run out. Top with sliced strawberries. 
 Place in fridge for at least 6 hours. 

it melts together and tastes like the most delicious cake. I think my favorite is usually the second day...if it has lasted that long;)

notes***

You can easily double this for a 9x13 pan. I have used cherries and mixed berries in this recipe. You can also drizzle melted chocolate over the top. I have also made with flavored coffee creamer instead of milk. Your choices are endless.

Gluten Free Peanut Butter Chocolate Chip Cookies

Whew. Longest food name I have ever used for a blog post. But...also one of the most simple! These have 5 ingredients and bake up in less than 8 minutes. 

This is just a simple twist to my previous nutella gluten free cookies. 

And that was a twist on a recipe the mom I nanny for shared. So I can't really take credit.

But just as delicious. 

maybe too delicious.

 and really easy to discover that they are suddenly gone.

 and probably in your belly.

or maybe that is just me.

Ingredients
1 cup peanut butter
3/4 cup sugar
1 egg
1 tsp vanilla
1/2 cup dark chocolate chunk(or chips)

Combine all ingredients. I like to put "dough" in fridge for about an hour and then I use a tbsp to scoop and place on a cookie sheet. bake at 350 for 6-8 minutes. 

Keep in mind that these do not really rise, but they do bake kind of "out" They will appear under cooked at first. Once they cool, they are perfectly crispy on the edges and chewy in the center with the added chocolate chunks. 

I have found it better to lay down parchment paper and bake on that. and then, when they cool for about 5 minutes or so, peel the cookie off the paper. Even with non stick spray, these don't pop off of a pan without some sort of paper or foil. 

I also think these would be very good with craisins. You know, for if you were a somewhat healthy person. 

In other words...don't expect that version on here.

Cran Apple Bundt Cake

One of my favorite things to do is use flavored liqueurs in recipes, it cooks the content out and the flavors become that much more intense. When Berentzen sent me a few samples to use, I was surprised when my samples turned out to be full sized bottles and I have been able to create far more recipes than I had originally intended. And I have no complaints here! 

I had a white cake mix hanging around and knew that I wanted to make use of it, once I realized I also had some cranberry juice, the idea came relatively quick. I think at first I assumed this was going to be a fallish cake, as cranberry and apple scream autumn, but it was so light! You can definitely make this year round.

For those of you that do not like using boxed cake mixes( I hear you, I tend to do both; scratch and box) you can most certainly just use this glaze!

Ingredients
1 box white/yellow cake mix
3 eggs
1/3 cup oil
3/4 cup cranberry juice
1/4 cup berentzen apple liqueur

Grease a bundt pan and bake according to directions, all I did was swap the juice/liqueur out for water. I used the amount this [articular cake called for, if your directions call for less than a cup of water, just use the 1/4 apple liqueur/3/4 juice. 

Once cake cools, place on a plate or cake pan and whip up the glaze. 

2 cups powdered sugar
2 oz berentzen apple liqueur
1 oz cranberry juice.

Place powdered sugar in a bowl and slowly add in the liquids, continuously whisking to remove any lumps. You can add more liquid or less, depending upon how thick you want your glaze!

Mine was a little thinner and it went right into the opening of the cake. We decided to make use of it and spooned extra onto our slices;) 

Banana Caramel Pudding

Now, I may be messing with a Southern staple and it may not go over very well in certain circles. However, my circle is one that really hates bananas and the caramel flavor was actually enough that I became quite fond of this simple dessert. And really, you could mix it up to suit your tastes. 

Ingredients
2 boxes banana pudding
2 cups Vanilla coffee creamer
1 cup milk
1 tub cool whip
1/4 cup caramel ice cream sauce
vanilla wafers (enoguh to fill your dish)
bananas(optional)

make the pudding with the creamer and let set up for about 15 minutes. Then fold in the cool whip. (You can add in a little of the caramel sauce right now, if you so wish) using a spoon, fill the bottom of your dish with a layer of the pudding mixture. Pour 1/2 the caramel sauce over the pudding mixture. (if you chose to use real bananas, you would slice them and add them on top of caramel sauce) then add a layer of  the vanilla wafers and then proceed to layer.

I decided to serve this "icebox style" and so I froze it for a few hours and it melted in your mouth as you devoured it. And I think I actually liked this because I chose to forgo the actual banana step. What can I say, not a banana lover.

Red Velvet & Bourbon Cheesecake Trifle

Oh, this was superb. It was the perfect mix of some of my favorite flavors and is perfect for a Valentine's treat, even if it is just you and your girlfriends. I love the richness of the colors. The red set off by the layers of cream. So very tasty.

This is very simple to put together and you do not have to use bourbon, but I happen to love the sweetness it adds to the cream and how it plays off of the red velvet cake. 

Ingredients
red velvet cake
(and any ingredients that box mix calls for)
cheesecake pudding pack
8 oz cream cheese(softened)
2 cups whipping cream
1 oz whipping cream
1 and 1/2 oz bourbon

Make the cake according to the directions on your box(or, I sometimes make one from scratch using red food coloring) Let cake cool and cut into cubes. In a mixing bowl, whip the cream cheese until fluffy. Add in the pudding pack and 1 oz whipping cream and the bourbon. Whisk until granules are incorporated and then slowly add in remaining whipping cream, beating on low, until you have a thick, whipped consistency.

In a trifle bowl, place the first layer of red velvet cake, top this with a few scoops of the cheesecake mixture and using a spatula, even it out. Repeat. Keep refrigerated until about 15 minutes before you are ready to enjoy. 

If you have any left over, I cannot even tell you how amazing this is the next day. Oh, my word. It may not have the appealing look it did while in the trifle bowl...but oh, my goodness, never has a Tupperware snack tasted so decadent the next day!

and I happened to use a little bit of the bourbon while actually making my cake, in the batter. I think I maybe used a tbsp. But for recipe sake, I am not sure

Linking up with Foodie Friday, The Pin Junkie

Peppermint Mudslide Cookies

This week I hosted a cookie exchange party and when deciding what to make, I realized I had some Bailey's & Kahlua on hand and knew that I somehow wanted to incorporate them in my cookies. One of my favorite recipes I have created was a peppermint oreo mudslide. When I stumbled upon a plethora of peppermint goodies at World Market, my mind was made up.

This is a cake mix cookie, but the flavors of the kahlua and bailey's married with the peppermint, make for the perfect combo and you will hardly notice. 

Ingredients

1 box chocolate cake mix

2 eggs

1/2 cup oil

1 oz kahlua

1 oz bailey's

1/2 cup peppermint pieces

Combine all ingredients in a large bowl and beat on low till all ingredients are thoroughly combined. Pre heat the oven to 350'. Using a cookie scoop (I also use a tbsp) place about an inch apart on a foil lined baking sheet and bake for 9-10 minutes.

if you have any extra peppermint pieces you can sprinkle a bit on top of each cookie just as they come out of the oven, the pieces melt into the cookies for a nice crunch in an otherwise chewy cookie.

Let cool for about 20 minutes. 

These are also really yummy to turn into a whoopie pie! I used a chocolate peppermint mousse and gave my cookies new life the next day.

The cookie exchange party was a complete success if you don't count the zero pictures I snapped. Does that mean it didn't even happen? Actually, I think it is a sign that us ladies were having such a great time with one another that we couldn't be bothered to stop our talking for something such as a pictures;)

Thanks to all you ladies that joined in on the fun, I had such a great time enjoying your company!

Pumpkin Butterscotch Bars With Heath

I think I was almost surprised by how much I loved these and I should mention the torture I had to endure as they cooked. It was my birthday. and it was smack in the middle of my 2 week no sugar binge.

Yes, let's all take a moment to wonder what in the hades I was thinking. It was torture. The smells emitting from my kitchen were ridiculous. and I wanted them so bad and I was so good. and then, two days later...I had one. One measly serving. Gah.

But that one serving more than made up for the previous 12 days.  I think most of you know how much I love my bourbon and my bacon...but I also adore heath bar and butterscotch. and oh, they paired so extremely well with the pumpkin. 

My dad thought they were best in the morning, with his coffee. He had them two in a row, so I think he was semi serious about it;)

and they were so simple to make!

Ingredients:

1 Box pumpkin cake mix

1 Small box instant vanilla pudding

1/4 Cup water

1/2 Cup vegetable oil

2 Eggs

1/2 cup heath pieces

1/2 cup butterscotch chips

Directions:

Preheat your oven to 350 degrees.

Combine cake mix, pudding, water, vegetable oil, eggs & butterscotch in a large mixing bowl.

Pour the batter  into a greased 10x13 baking dish. Top with the heath pieces. I sprayed it with non spray cooking oil and I have also used parchment paper.

Bake your bars for 20-25 minutes (if you want them a little crispier, you could cook for 30 min)

You want it to still be slightly gooey in middle, but if the edges are browning, it is just about right.

If you can't find pumpkin cake mix, you should be able to sub a yellow cake mix and add pumpkin pie spice, about a tsp. and for recipe sake, I said water, but you can use flavored coffee creamer, gives it a little more flavor punch.

Linking up with Jessica & Ashley

Spiced Banana & Caramel Bread Pudding

I have been planning this recipe in my mind for awhile, tweeking it, going back and forth the small details I wanted to complete it. And then, as I spotted this month's spiked ingredient...I knew. For whatever reason, this was the first recipe idea that popped into my mind when deciding what I should make for the contest.

I was intrigued as to how the spice of the rum would play off the sweetness of the banana and the caramel...and it was love at first bite. And...I make that declaration while simultaneously pointing out that I am not the biggest banana fan. Actually, I just lied. I am the antithesis of a banana fan, But for whatever reason, I seemed to enjoy them in this dish.

I can say that truthfully because I may be eating the left overs as I write this. It is late. It was only fair I have it as dessert to give you another option instead of just brunch..which was how this was devoured the first go round. and, uh, I may have added a big ole scoop of coffee ice cream.

Ingredients

8-10 slices of bread(cubed)

1 banana (diced)

3/4 cup cream (or milk)

2 oz spiced rum

3 large eggs (4 regular)

4 tbsp caramel sauce

cut the bread into cubes and place in a baking dish(make sure to butter or spray with non stick) Sprinkle bananas throughout and on top. In a separate bowl,  whisk together eggs, milk, rum and 1 tbsp of caramel sauce. Pour over bread. I like to use the tips of my fingers to press the bread down to make sure all of it is submerged in the egg mixture. Cover and place in fridge overnight(or at least 8 hours) Keep in mind it will rise when it bakes, so only fill the dish about 3/4 way full. Sometimes, there is liquid left over, if so, I save it and pour it over the bread in morning, right before I pop into oven.

preheat oven to 350 and bake for 30-45 minutes or until baked through. The bottom should be creamy and the top crispy. Top with caramel sauce.

***Notes.

Here are a few tips for making your best version of this dessert.

 For this particular one, I used this yummy bread.

 It made it sweeter, so if you want to minimize that, use any bread you want. These slices are small,  if you choose a different bread, you may not need as many slices.

I used flavored coffee creamer instead of milk. It gives it a creamier texture than just regular milk. I almost always substitute flavored creamer for milk when I am making a sweet dish.

 I love using them to make puddings also. You can change in boring old vanilla or cheesecake into multiple flavors. Flavored coffee creamers may be one of my favorite ingredients...except in coffee. I hate coffee. My husband still doesn't understand;) and yes, you did read the part about me adding coffee ice cream earlier...and no, I  don't always make sense. I am aware..

Linking up for the Spiked Challenge with This Gal Cooks and Frugal Foodie Mama

Time For Whoopie

If you follow my other blog at all, you know my love of whoopie pies. I have made over 30 versions and I don't see myself stopping anytime soon. I first made this version for a Halloween party last year and they are one of my favorites...by far. Think of an oatmeal cream pie taken to another level. 

I think that oatmeal and butterscotch just play off of each other so well. the flavor combination is a perfect marriage. Scotchies are a cookie that I have always loved, they remind me of my father. He loves oatmeal and butterscotch. 

These are really simple to make and will satisfy a crowd and are the perfect fall treat.

Ingredients

1 box yellow cake mix

1/3 cup veggie oil

2 eggs

1/4 cup water

1 cup Quaker Oatmeal (not instant)

1 tablespoon brown sugar

1 packet butterscotch pudding

1 cup whipping cream

4-6 oz cream cheese softened

(see notes below if you want cool whip version instead)

Preheat oven to 350 degrees

Combine cake mix, oil, eggs, water, oatmeal and brown sugar in bowl.   

Drop by 2 tablespoons onto lined cookie sheet (leave about an inch between each cookie)

Bake 8-9 minutes

Cool on pan 5 minutes, move to wire rack and cool 15 more minutes

Beat softened cream cheese on low for a min or until fluffy, add dry pudding packet & two tbsp of whipping cream, beat on low till pudding is fully incorporated into cream cheese and add remaining whipping cream, turn speed to high and beat until stiff peaks form. Let set in fridge for at least an hour before frosting. 

Take one cookie and place a tablespoon or so of frosting in the center.  Press another cookie on top (this will spread the icing out to the edge).

Notes*** the second time I made these, I couldn't find real oats so I used 2 packets of the quakers instant maple & brown sugar, I omitted the extra brown sugar. Both versions were pretty good, but the real oats give it more...depth(can a cookie have depth? haha)

and if you want the quick frosting version, just make the pudding w/1 cup cold milk and after about 20 min in the fridge, mix it with cool whip. Both are good. if I say so myself. and I do;)

Linking up with Ashley And Jessica and love bakes good cakes, and The Recipe Swap

Pumpkin Caramel Poke Cake

So, are you familiar with  The Country Cook? Oh. My. Goodness. If you're not, do yourself a favor and check her out. She has such a sweet personality and I love her recipes. And more than likely you have pinned one of her recipes and not even known it. My favorites are her "poke cakes." Hence...my title and what I whipped up.

As I have always said...I get my ideas for recipes from lots of different people and sites...but most I make up are completely on a whim and all mine. Obviously, I didn't originate whoopie pies or mudslides...but many of the flavor combinations are all my own and that's the case w/this cake. When I first stumbled upon a caramel cake mix and a pumpkin pudding, the idea was pretty immediate. It is rather tasty and I hope you enjoy.

Ingredients

1 box caramel cake mix

ingredients used to make cake(eggs, oil & water)

2 boxes pumpkin pudding mix(if you can't find, check my notes & I'll have alternate)

2 cups caramel coffee creamer

2 cups milk

1 container whipped topping(the cinnamon one was perfect for this) or 1 cup whipping cream

1 package heath bar bits

Prepare cake according to directions for a 9x13 cake, allow it to cool for a few minutes. Then, w/a handle of a wooden spoon or something similar  poke holes in the cake. They should be big, so the pudding can "poke" down in there...but really there is no rhyme or reason to this.

In a separate bowl, whisk together pudding using the coffee creamer & milk, then pour directly over the cake into the holes, reserving a 1/2 cup into the fridge to set up. Once you have poured into holes, making sure to "seep"  down into the holes, use the back of a spoon to spread it out evenly and place in fridge to set up, at least 2 hours.

To make "icing" use remainder of pudding and mix w/a container of whip cream. Sprinkle some heath bar bits over the cake and top with the "whipped icing"

Set back in fridge till ready to eat.

***notes.

if you want to use all milk, feel free. I just am a big fan of using flavored coffee creamers to completely change up the flavoring of something. I rarely make pudding w/out one. If you can't find the pumpkin pudding, you could always use cheesecake/or vanilla pudding and use pumpkin spice coffee creamer to make it instead. and the second time I used this...I just got an extra packet of pudding and mixed the dry packet it/w a cup of whipping cream to make my "icing" really easy and so tasty!                                      

Now...if only I could get mine to be as pretty as hers! Or I can just be content in what my inadequacies are;) haha and yes...my recipe varies a little from hers. It's b/c I did hers from memory and I was a little off...but mine came out great too. or so I decided.

Funny story...the whole time I was typing this as I was reading to myself, pudding sounds like "puddin" I am a word nerd. I love words, ones that are interchangeable  I get made fun of so much for this...So when my accent creeps in, no matter how hard I try, I can't squash it. 

The reason I am so amused is b/c just this weekend a friend of mine from TX and I were talking. She said something to the effect that when she pictures "my South" it's "debutante balls and big dresses" and "her South" is "daisy dukes and cowboy boots" I howled and laughed till I almost cried...

Yes, I love MK and Kate Spade, my Frye boots, and Paige denim. I love fancy restaurants and good wine. I adore fruity martinis and I have worn high heels to grocery shop on more than one occasion...but

~I grew up on a tobacco farm in the middle of nowhere

~if the boondocks had a backwoods, Gladys, VA would be it!

~I learned to drive in a 25 year old jeep and a tractor

~my nearest neighbor was almost 3 miles away

~the only store we had was "Burls Market" 

~I am pretty sure the "penny candy" was original to it's 1943 store opening

~I am fully aware that camo serves a purpose & it isn't a fashion one

~I love cowboy boots

~I prefer bourbon/whiskey to wine and I like it hot...and straight out the bottle;)

~Wide open spaces rock my world

~I realize that everything just tastes better in a mason jar

~I know the difference between a ruger and a remington

Just funny how in life...even our friends can have a completely different picture of us than we do of ourselves!

linking up today with Jessica & Ashley

Fluffatella Goodness Bars

and some kinda goodness these are. The newest installment of my goodness collection live up to the hype.After trying so many different kinds, i knew I wanted to make a nutella version and the fluff just seemed a fitting companion. and if you start reading how these are prepared and you know them by ooey gooey bars, or chess bars or even neiman marcus bars...you're all pretty much on the right track. I just call them goodness bars...because let's be serious for a second...they are.

and oh so simple to make.

Cake 

1 box chocolate cake mix

1 egg

8 tbsp butter, melted

Filling

1 box chocolate cake mix

1 egg

6 tbsp nutella(reserving 2)

3 tbsp fluff

8 tbsp butter, melted

16 oz powdered sugar

Directions

Preheat oven to 350 degrees F.

Combine the cake mix, egg, and butter and mix well with an electric mixer.  Pat the mixture into the bottom of a lightly greased 13 by 9-inch baking pan.

In a large bowl, beat the cream cheese until smooth. In a microwave safe bowl, heat 4 tbsp nutella and fluff for about 10 seconds and add to cream cheese. Combining and then add the eggs and butter and beat together. 

Next, add the powdered sugar and mix well.Spread over the cake mixture. I then dropped the remaining nutella by spoonfulls onto the top of the batter(I heated it for just a few seconds) bake for 40 to 50 minutes.  Make sure not to over bake as the center should be a little gooey.

I should mention that I rarely, if ever, use the full 16 ox box of powdered sugar. But the original ooey gooey bars calls for that much, so if you want to, go ahead.

Linking up with Jessica, Ashley, Sugar Bee Crafts, Tell Me About it Tuesday, The Weekly Creative

Chocolate Coconut Cheeseball

 If I am honest...I have a slight abhorrence for coconut. Well, real coconut, not the flavor of coconut. I think it boils down to a texture thing for me. So whenever people ask me to make something coconut, I am normally hesitant, but...I digress.

This dessert. Oh my gosh. Yes, please. And it was so simple. I came up with it when I was supposed to be making one of my favorites(Miss Tharina) whoopie pies. I was making her coconut and chocolate when I forgot the cake mix and decided to just make her a cheese ball in the meantime.

8 oz cream cheese softened
1 box coconut cream pudding(dry)
1 or 2 tbsp chocolate syrup
1/2 cup shredded coconut (divided)
1/2 cup Almond Joy coffee creamer

In a mixing bowl, mix the cream cheese, pudding and coffee creamer. Beat on low for about a minute to fully incorporate. Then add in chocolate syrup and half the coconut, mixing till just combined. Place in freezer for about an hour and then take out and roll into ball. Place back in fridge for at least an hour or until ready to serve. Roll in remaining coconut and place on plate.

Serve with any type of cookie or bagel chip. I used gluten free bagel chips, cinnamon and sugar flavored.

Notes***
If you don't have chocolate syrup, chocolate sauce or even melted chocolate would work. and if you don't have flavored coffee creamer, milk or whipping cream is fine, I just like the added flavor. and eyeball it, the second time I made it, I used a little less coffee creamer, Just feel it out.

Tharina finally got her whoopie pies. I hope they were worth the wait, but for a quick dessert, this is a must try! 

and I may or may not have picked the actual shredded coconut out of my serving;) 

Linking up with recipe swap hop Jessica, Ashley & Sugar Bee Crafts