Butterscotch And Chocolate Chip Cake

I am a regular reader of SouthernLady's blog. I love the kinds of food she makes and she always mixes it up between sweets and savory so you have many different recipes to choose from. Although I usually want to make everything she posts, I really couldn't wait to try this cake recipe, especially when she mentioned it is a family favorite in her home. The ingredients are simple but the taste is out of this world. The mixture of butterscotch, chocolate and nutmeg is fantastic. The cake is both crunchy and soft with texture from the nuts and chips. I only changed a few things to suit me, but otherwise kept it the same. It is seriously hard to stay away from this cake! It's a new favorite in our home now too. Thank you, SouthernLady!

Butterscotch and Chocolate Chip Cake

1 Butter Pecan cake mix, moist
1 package (3.4 ounces) vanilla instant pudding
2 large eggs
1 stick butter, melted (I used 1/2 stick butter, 1/4 cup Smart Butter spread and 1/4 cup skim milk)
2/3 cup water
2/3 cup chocolate chips
2/3 cup nuts, chopped small
2/3 cup butterscotch chips

In a large bowl, combine the cake mix, pudding, eggs, butter, milk and water. Fold in chocolate chips and nuts. Spread into a 9x13 inch pan sprayed with cooking spray. Sprinkle butterscotch chips over batter. Bake at 375 degrees for 30 to 35 minutes. Remove and let cool.

Frosting:

1 can rich and creamy vanilla frosting

1 teaspoon vanilla flavoring
1 1/2 teaspoons ground nutmeg (I used fresh grated)

Put frosting in a glass bowl. Add the vanilla flavoring and nutmeg. Microwave on high about 10 to 15 seconds. Remove and mix well with wire whisk. Pour over cake. Add more nuts on top if desired.

"He who distinguishes the true savor of his food can never be a glutton; he who does not cannot be otherwise."
-Henry David Thoreau

Chocolate Cake Cookies

Lately I have been trying to find recipes that are beyond simple. I don't have as much time as I used to but I still want to bake something for the kids for after school. The trick, I'm finding, is to have a recipe be so simple it is easy to remember, you always have the ingredients around the house and the kids (and I) will love it. This cookie recipe fits all the criteria. I adapted it from Paula Deen's recipe for Ooey, Gooey Chocolate Cookies. They are soft, chewy and addicting!

Chocolate Cake Cookies

1 box chocolate cake mix, any kind

1 8 oz cream cheese (I used low fat)

1 egg

1 stick of butter

1 cup chocolate chips

1 tblsp. vanilla extract

confectioner's sugar

Mix together the butter and the cream cheese until well blended. Add the vanilla. Beat in the egg then add the chocolate cake mix and chocolate chips. Do not over beat. Chill the mixture for about 2 hours or until the dough can be rolled into 1 tablespoon sized balls. Roll the balls in the confectioner's sugar. Place on a baking sheet about 1 inch apart. Bake at 350 degrees until the tops are cracked and the cookies are set (they will be soft). Let cool. Add more confectioner's sugar if desired.

"There seems to be some perverse human characteristic that likes to make easy things difficult."
-Warren Buffett

Nutella Bars

For the Super Bowl, we had a little family party. Along with the Shredded BBQ Chicken sandwiches, Veggies and other goodies, I made Nutella Bars. I found the recipe in the newspaper in an article for Super Bowl recipes. I usually don't make newspaper recipes, but this one was easy and I knew my kids would love it. I thought it might taste like Rice Crispy squares (yuck, I don't like those!) because the recipe is so similar, but the Nutella added a depth of chocolate flavor that made these irresistable! So even though our Steelers lost, we can console ourselves with these bars, until next year's Super Bowl :)

Nutella Bars

1 cup of light syrup

1 cup sugar

1 cup Nutella (chocolate hazelnut spread)

6 cups crisp rice cereal (like Rice Crispies)

Lightly grease an 9 by 11 inch baking pan (I used cooking spray).

In a saucepan over medium heat, combine the corn syrup, sugar and Nutella. Heat and stir often until the sugar is melted (be very careful. this gets hot). Remove from heat and add the cereal. Toss well, until all the cereal is coated. Transfer to the prepared pan and push down to form an even layer in the pan. Rinse hands in water to help with stickiness.

Let cool 30 minutes then using a knife run under water, cut into 20 squares.

"As a player, it says everything about you if you made the Hall of Fame. But, then again, boy... there's something about winning a Super Bowl."
-Terry Bradshaw

Fruit Pizza

With all the snow this winter, I was feeling the need for a little reminder of summer. Fruit seemed like a natural choice. I remember my mother making fruit pizza when I was a teenager and how hard it was to stop eating it, even right out of the refrigerator! At first, I wasn't sure my recipe was going to taste good. But I was very surprised when I took the first bite. The cookie provides crunch, the cream cheese a bit of tart, and the fruit was refreshing and sweet. This would be fantastic for a party or any get together.

Fruit Pizza

20 oz package refrigerated sugar cookie dough, softened

8 oz package cream cheese, softened

1/2 cup sugar

1 tsp vanilla

Fresh fruit such as strawberries, kiwi, fresh or frozen (thawed) blueberries, fresh or canned peaches. Slice or cut into bite sized pieces.

1/4 cup orange marmalade

1 tblsp. water

Preheat oven to 350 degrees.

Slice cookie dough as directed on package. Arrange slices in the bottom of a 15 x 10 x 1 inch pan. Using floured fingers, press the dough evenly into the pan. Bake about 16 to 20 minutes or until lightly browned. Cool.

In a small bowl, beat the cream cheese with the sugar until blended. Add vanilla. Spread the mixture over the cookie to the edges. Arrange the fruit as desired over cream cheese.

In another small bowl, combine orange marmalade and water. Using a brush, spread over the fruit evenly. Refrigerate for at least one hour. Cut into slices. Serve. Keep remainder refrigerated.

"Don't be afraid to go out on a limb. It's where all the fruit is."
-Shirley MacLaine