German Chocolate Cheesecake

Growing up, I loved German Chocolate Cake, so why not the same flavors in a Cheesecake? 

German Chocolate Cheesecake

Crust
1 1/2 cups crushed Graham Crackers
2 Tbs. sugar
1/4 cup butter, melted

Filling
2 (8 oz.) pkg. cream cheese, softened
4 oz. Baker's German Chocolate, melted and cooled
2/3 cups sugar
2 Tbs. powdered baking cocoa
5 eggs, lightly beaten
1 tsp. vanilla extract
1 tsp. almond extract

Topping
1 cup flaked coconut
1 cup chopped walnuts or pecans
1/3 cup brown sugar
1/3 cup half and half cream
5 Tbs. of butter

Preheat oven to 500 degrees.

In a small bowl, combine the crumbs, sugar and butter. Press in the bottom of a 9" springform pan. Place the pan on a baking sheet and bake for 10 minutes.  Remove and allow to cool.

In a mixing bowl beat cream cheese until it's smooth.  Beat in the German chocolate, sugar and cocoa. Add eggs and beat just until combined.  Add the vanilla and almond extracts.

Place the springform pan on a cookie sheet and pour batter into the pan. Bake cake at 500 degrees for 10 minutes. Reduce oven temperature to 200 degrees (prop oven door open with a wooden spoon until temperature reduces). Bake until the cheesecake perimeter is set but center jiggles like Jell-O when the pan is tapped, about 1 hour longer. Allow to cool for about another hour.  Refrigerate for about 4 hours or overnight.  

Combine the topping ingredients in a saucepan over medium heat.  Bring to a boil.  Boil and stir constantly for 3 minutes.    Allow the topping to cool completely.  

When it has cooled sufficiently, remove the sides of the springform pan and spread the topping evenly over cheesecake.  Serve.  Refrigerate leftovers. (if there are any!) 

Chocolate Peanut Butter Cookie Bars

Chocolate Peanut Butter Cookie Bars

1-1/2 cups Graham Cracker Crumbs
1/2 cup (1 stick) butter or margarine, melted

1 can (14 oz.) Sweetened Condensed Milk
2 cups Semi-Sweet Chocolate Chips*
1/2 Peanut Butter Chips**
1 cup Coconut
1/2 cup chopped Pecans (optional)

Heat oven to 350°F.
Mix graham crumbs and butter; press onto bottom of 13x9-inch pan.

Pour condensed milk over crust, top with layers of remaining ingredients. Press nuts lightly into coconut layer.

Bake 25 min. or until lightly browned. Immediately run knife around edge of pan to loosen dessert from sides of pan. Cool completely before cutting into bars.

* I had mini chocolate chips on hand, so I used them. 

** I only used peanut butter chips on one end because the hubby couldn't decide if he liked that idea or not. BTW... He liked BOTH! 

PIE! Chocolate Cream and Coconut Cream Pies

I came across a recipe, in my Mama's recipe box, for a basic cream pie that you can turn into almost any kind of pie that you want. With this basic recipe I made these two pies: Chocolate Cream Pie and Coconut Cream Pie! The recipe is basically a Vanilla Cream. It's very easy. The only advice I would have for a beginner, is to practice tempering eggs before hand. I am always super careful not to end up with scrambled eggs in my pie base! LOL

Custard Pie Base:
3/4 cup sugar
1/4 cup corn starch
1/4 tsp Kosher salt
3 cups milk
3 egg yolks
1 1/2 tbsp butter
1 tsp vanilla

1 Homemade Pie Crust, click for the recipe.
Prepare the pie crust in a 9 inch pie pan and cool completely.

In a medium sauce pan, off heat, mix together sugar, corn starch and salt. Stir in milk until smooth. Cook over medium heat, stirring constantly until the mixture boils and thickens. Remove from heat and add a very small amount of the hot mixture to the yolks and stir. Keep adding the hot milk mixture to the yolks until warm. Slowly add the egg yolk mixture to the milk mixture, whisking/stirring as you go. Return the sauce pan to the heat and cook until it just comes to a bubble. Remember to keep stirring to prevent scorching! Remove from heat and add butter and vanilla. Pour into a baked, cooled pie shell. Refrigerate for 2-3 hours or until set. 

For the Coconut Cream Pie...
Add 1 1/2 cups sweetened flaked coconut when you add the butter and vanilla. Stir to combine and pour into the pie shell.

For the Chocolate Cream Pie...
Add 1 1/2 cups of Semi-Sweet Chocolate chips when you add the butter and vanilla. Stir until melted and pour into the pie shell.

More Pies...

Banana Cream Pie... Cool the filling until just warm. Cut up 3 bananas and place them in the pie shells and pour filling over the bananas. 

Butterscotch Cream Pie... Replace the sugar with Brown Sugar. (firmly packed 3/4 cup)

Coconut Macaroons drizzled with Chocolate

1 (14 oz) bag flaked coconut
1/4 cup flour
3/4 cup sugar
4 egg whites, whisked
1/2 tsp vanilla
Melted Chocolate, for dipping

Preheat oven to 325 degrees. Line a baking sheet with parchment paper.

In a small bowl whisk vanilla and egg whites. In a large bowl, combine sugar, flour and coconut. Stir in egg whites.  Drop by spoonfuls about 2 inches apart. Bake for 15-17 minutes until light brown. Dip in chocolate. Cool and store in an airtight container or freeze for a later celebration.

 Plain Coconut Macaroons

Boxed for Christmas and waiting in the freezer! :-)

Stuffed Oranges

I found another recipe scribbled out on a small scrap of paper. I remember Mama doing these pretty little salads in the early seventies...

Cut tops of 6 medium oranges.
Remove fruit.
Combine orange pulp with 1/4 cup sugar, 3/4 cup grated coconut and cherries.*
Fill oranges with fruit mixture.
Chill before serving.
Garnish with stemmed cherry. 


*You can also add banana, marshmallows and nuts if desired. 

Dirty Bananas and Waikiki Muffins

I'm helping my friend Michele at La Belle Cuisine celebrate a milestone on her website and Facebook page breaking 2000+ fans! We foodies are whipping up some treats and taking them over for the all day party bash! Come visit Michele on her website or 'like' La Belle Cuisine on Facebook and...

"Laissez Les Bon Temps Roulez"!!!

Dirty Banana

1 cup chocolate ice cream

2 small, ripe bananas, peeled and cut into chunks

1 cup crushed ice

2 oz vodka or rum

1 oz kahlua

Combine ice cream, bananas, ice, vodka and liqueur in blender or food processor.

Cover; blend until smooth. Pour into glasses. Garnish with banana slice and a pinch of nutmeg.

Waikiki Muffins

1 cup crushed Pineapple
1 (14oz) Orange Muffin Mix
2/3 cup milk
1 beaten egg
~ ~ ~
4 T butter, melted
1/4 cup pecans, finely chopped
1/4 cup coconut, toasted
1 (3oz) cream cheese, softened

Preheat oven to 400 degrees. Drain pineapple, thoroughly and reserve liquid. Combine muffin mix, drained pineapple milk and egg. Stir just until dry ingredients are moistened. Fill greased muffin pans 2/3 full. Bake for 15 - 20 minutes or until golden brown. Combine pecans and coconut in a small dish. Dip tops of warm  muffins in melted butter and then in pecan and coconut mixture. Beat cream cheese with 1 T of reserve pineapple juice until fluffy. Serve with warm muffins.

Waikiki Muffins

Looking through more of Mama's boxes of recipes, I found these... They are yummy!

1 cup crushed Pineapple
1 (14oz) Orange Muffin Mix

2/3 cup milk
1 beaten egg
~ ~ ~
4 T butter, melted
1/4 cup pecans, finely chopped
1/4 cup coconut, toasted
1 (3oz) cream cheese, softened

Preheat oven to 400 degrees. Drain pineapple, thoroughly and reserve liquid. Combine muffin mix, drained pineapple milk and egg. Stir just until dry ingredients are moistened. Fill greased muffin pans 2/3 full. Bake for 15 - 20 minutes or until golden brown. Combine pecans and coconut in a small dish. Dip tops of warm  muffins in melted butter and then in pecan and coconut mixture. Beat cream cheese with 1 T of reserve pineapple juice until fluffy. Serve with warm muffins.

Mama's Coconut Cake

My Mama made a coconut cake that was a favorite at any and every event! It was so moist and delicious that everyone that tasted it wanted her to make them one personally. Very few asked for the recipe, because their's never came out the same as hers. I don't even have the recipe and as much as I have searched through every scrap of paper, recipes and cookbooks, I've never found her recipe. I do however know what the difference was between hers and all the look-a-likes out there... This is a good basic coconut cake recipe: Basic Coconut Cake Recipe

Mama made a filling that was very light and simple, then kicked up the outer icing and coated it with shredded coconut. BUT the main kicker was, she always sprinkled Coconut Amaretto on the trimmed layers to add a completely elevated flavor and incredible moisture!

One day, I'll get it right... I hope! I sooooo miss her coconut cake!!!

Candied Orange Peel

If you received fruit baskets over the holidays and still have some fruit left, this is a great way to use up the citrus.

Orange, lemon, or grapefruit peel can be candied to make a deliciously fresh, zesty treat. This recipe specifies four oranges, but you can substitute two grapefruit or eight small lemons or limes. It is a time consuming project, so make sure that you have an afternoon or so to complete these tasty treats. Or... you could prepare the peels and wrap them in a damp paper towel. Place them in a zip-loc bag, and finish the process the next day. For me, peeling and removing the pith of the oranges was the most time consuming part.

4 oranges
4.25 cups water
2.5 cups sugar, plus more for coating


Use a knife or a citrus peeler to score the peels of four oranges into quarters. Peel the oranges carefully, trying to keep the peels intact as much as possible. Set the peeled oranges aside and reserve for another use, like Ambrosia (recipe follows).

Using a very sharp knife, cut away the bitter white pith from the underside of the peels. The remaining peel should be approximately 1/8” thick. Do not worry if small amounts of white pith remain, but try to remove as much as possible. This will produce a much tastier treat. Slice the peels into long strips approximately ½” thick. Some of the strips may tare as you are trimming the pith away... don't worry any size strips will do!

Combine 4.25 cups of water and 2.5 cups of sugar in a medium saucepan over medium heat. Stir to dissolve the sugar, and heat, uncovered, until the sugar boils for 5 minutes.

Add the strips of peel and turn the heat down to low (this will depend on your stove... I set mine at 3 which is a medium low setting), until the mixture is at a good simmer. Cook, uncovered and simmering, until the syrup reduces to a quarter of its original volume (the syrup will barely cover the tops of the peels). Try not to stir during this process, or the mixture will crystallize and turn to sugar. The reduction will take anywhere from 2 to 4 hours. (depending on the simmering process)

Remove the saucepan from the heat and allow it to cool. Once cool, drain the peels in a colander. Wipe the peels with your fingers or pull between the tines of a fork to remove any excess syrup. At this point, turn your oven to 200 degrees.

Place about one cup of sugar in a small bowl. Dredge the peels in the sugar until they are coated, and place them on a baking sheet lined with parchment or wax paper. Add more sugar if necessary.

Place the sugar-coated peels in the warm oven and allow them to dry out. This should take approximately one hour, but check them every 20 minutes to ensure that they are not burning or cooking in any way. The peels should look dry, not shiny. If they are shiny, dredge them in a little more sugar and continue to dry them. Alternately, they can be left to sit overnight on a drying rack instead of placed in the oven.

Once peels are completely dry store them in a zip-loc bag or air tight container. They should keep for weeks. Candied peels can be enjoyed plain, dipped in melted chocolate or used in cake, cookie, candy, or bread recipes.


Southern Ambrosia

"Often nestled among a host of traditional Christmas dishes on the Southern sideboard is a big crystal bowl of ambrosia. This "food of the gods" in its purest form is simplicity itself--fresh oranges layered with flakes of coconut.

'People who add grapefruit, pineapple, grapes, and bananas, and Lord knows what else to ambrosia simply don't understand ambrosia,' proclaims Martha Pearl Villas in My Mother's Southern Desserts written by her son, James. Her recipe has just four ingredients: oranges, coconut, sugar, and orange juice." ~ Southern Living Magazine

Reserve all the juice and segments of the oranges you used for the candied peels. Toss them in a bowl with a handful of marshmallows, a sprinkle of coconut and dot with a few cherries. If the salad is to dry for your taste, add a little orange juice to the mixture and toss.

More Candies!

Peppermint Snowflakes, Peanut Butter Cups, Whopper Cups, Chocolate and Vanilla Stars and Snowflakes, Almond Joy Patties and Chocolate Cups with Cherry Cheesecake Filling. Yummy!!!


Almond Bark

1 Cup Whole blanched almonds
1 Tsp. Butter
1 Lb. White chocolate

This is a microwave recipe. Place almonds and butter in a 9−inch glass pie plate. Cook on high (max. power) 4 to 5 1/2 minutes, or until almonds are toasted, stirring twice during cooking. Set aside. Place chocolate in large microwave proof mixing bowl and cook on high (max. power) 2 1/2 to 3 minutes, or until softened. Stir in almonds and pour onto waxed paper lined baking sheet. Spread to desired thickness and refrigerate until set. Break into serving size pieces.


Almond Joy Bars

4 c (8 1/2−oz) shredded coconut
1/4 c Light corn syrup
1 pk (11 1/2−oz) milk chocolate pieces
1/4 c Vegetable shortening
26 almonds (1−oz)

Line two large cookie sheets with waxed paper. Set large wire cooling rack on paper; set aside. Place coconut in large bowl; set aside. Place corn syrup in a 1−cup glass measure. Microwave on high (100%) 1 minute or until syrup boils. Immediately pour over coconut. Work warm syrup into coconut using the back of a wooden spoon until coconut is thoroughly coated. This takes a little time, and yes, there is enough syrup.
Using 1 level measuring tablespoon of coconut, shape into a ball by squeezing coconut firmly in palm of one hand, then rolling between both palms. (HINT: Measure out all of the coconut then roll into balls.) Place 2 inches apart on wire racks. Let dry 10 minutes. Reroll coconut balls so there are no loose ends of coconut sticking up.

Place milk chocolate and shortening in a 4−cup glass measure or 1 1/2 quart microwave−safe bowl. Microwave on high 1 to 2 minutes or until mixture can be stirred smooth and is glossy; stirring once or twice.

Working quickly, spoon 1 level measuring tablespoon of the chocolate over each coconut ball, making sure chocolate coats and letting excess chocolate drip down onto waxed paper. While chocolate coating is still soft, lightly press whole almond on top of each. Let stand to set or place in refrigerator. Store in a single layer in airtight container. Keeps best if refrigerated. Makes 26


Peanut Butter Cups

2 cups milk chocolate chips
2 tablespoons shortening
1/2 cup butter
1/2 cup peanut butter, crunchy or smooth
1 cup confectioners' sugar
2/3 cup graham cracker crumbs

In a small bowl, melt 1cup chips and 1 T shortening in microwave for 1 minute, stir and microwave for an additional 30 seconds or until melted and smooth. Do this in steps so the chocolate doesn't harden before you finish filling the cups...

In 2-quart saucepan combine butter or margarine and peanut butter. Cook over medium heat, stirring occasionally, until melted (4 to 6 minutes). Stir in confectioners' sugar and graham cracker crumbs. Let mixture cool completely.

The easiest way to make the cups is to use some sort of squeeze bottle, or maybe even a plastic bag with one corner cut to fill the cups. First, line your cups with the paper or use a mold*. Form all of the balls of the PB mixture by rolling about a teaspoon of the dough in your hands and forming it into a ball. Set the PB balls on a cookie sheet. Fill a squeeze bottle with chocolate, squeeze a bottom into all of the cups, place a peanut butter ball in the middle of the chocolate and then squeeze the remaining chocolate in around the sides and tops of the cups. Freeze until firm. Store refrigerated.

*If you look in kitchen specialty shops or candy making equipment shops, you can find the plastic candy cup molds to make these. You follow the same procedure as above. When chilled, they just pop right out when you bend the mold back and forth!

Italian Cream Cheese Cake

1 stick Butter
½ cup Crisco
2 cups Sugar
5 Egg Yolks
2 cups Plain Flour
1 tsp Baking Soda
1 cup Buttermilk
1 tsp Vanilla
1 cup Coconut
1 cup chopped Pecans
5 Egg Whites, stiffly beaten

Cream butter and Crisco. Add sugar, beat well. Add egg yolks and beat. Add flour and soda. Alternate with buttermilk. Stir in vanilla. Add coconut & nuts. Fold in stiffly beaten egg whites 2 Tablespoons at a time. Pour into greased and floured 9 in cake pans and bake at 350 for 20 – 25 min or until toothpick comes out clean. Cool and frost with cream cheese frosting.

Frosting:
1 – 8oz Cream Cheese, softened
½ stick Butter, softened
1 box 10x Sugar (1 pound of powdered sugar)
1 tsp Vanilla
Chopped Nuts, optional

Mix cheese and butter, add sugar and vanilla. Frost Cake and sprinkle nuts on cake.

*** This recipe was featured on Recipes For My Boys ~ Thursday's Treasures Week 69

Mama's Coconut Cake

Cake:
Deluxe Yellow Cake Mix, prepared
in 3 cake pans for 3 layer cake
Coconut Amaretto

Filling:
3/4 cup sugar
1 cup sour cream
4 tablespoons milk
1/2 cup flaked, sweetened coconut

Icing:
1 pound cream cheese, at room temperature
1/2 pound (2 sticks) unsalted butter, at room temperature
3/4 teaspoon pure vanilla extract
1/4 teaspoon pure almond extract
1 pound confectioners' sugar, sifted
6 ounces sweetened shredded coconut

Preheat the oven to 350 degrees F. Grease 3 (8-inch) round cake pans, then line them parchment paper. Grease them again and dust lightly with flour.

Prepare cake mix according to package directions. Divide batter between the 3 pans. Bake at 350 for recommended time. While cake is baking, prepare filling. Stir together sugar, sour cream, milk, and coconut in a bowl until well blended.

When done remove cake from pans and cool on wire racks. Trim tops of 2 of the layers to flatten. These are the bottom and middle of the cake. Before assembling, sprinkle the cake tops with Coconut Amaretto.

For the frosting, in the bowl of an electric mixer fitted with a paddle attachment, combine the cream cheese, butter, vanilla and almond extract on low speed. Add the confectioners' sugar and mix until just smooth (don't whip!).

To assemble, place 1 layer on a flat serving plate, top side down, and spread with filling. Place the second layer on top, top side up, and spread with filling. top with the third layer and frost the top and the sided. To decorate the cake, sprinkle the top with coconut and lightly press more coconut onto the sides. Serve at room temperature.