Desserts

Pecan Pie Cake with Cream Cheese Coconut Frosting Recipe

December 27, 2013 by Lisa Pinney

This is an amazing cake!
It takes time and has many steps,
but it’s so very worth it!

It’s a recipe I’ve been asked for over and over again.

Pecan Pie Cake with Cream Cheese

Coconut Frosting

2 cups pecans, finely chopped and toasted

1 recipe Pecan Pie Cake Batter

3/4 cup dark corn syrup

1 recipe Pecan Pie Filling

Sprinkle pecans evenly into 3 generously buttered 9 inch round cake pans; shake to coat bottom and sides of pans.

Set aside while you make the Pecan Pie Cake Batter.

Batter:

1/2 cup butter, room temperature

1/2 cup butter flavor Crisco

2 cups sugar

5 large eggs, separated

1 TBSP vanilla

2 cups cake flour

1 tsp baking soda

1 cup buttermilk

1 cup finely chopped pecans, toasted, for the batter
1 cup finely chopped pecans, toasted for the cake pans

Beat the butter and Crisco at medium speed

with mixer until fluffy.

Gradually add the sugar beating well.

Add egg yolks, 1 at a time,

beating just until blended after each one.

Stir in vanilla.

Combine the cake flour and baking soda;

add to butter mixture alternately with buttermilk–

beginning and ending with flour mixture.

Beat at low speed until blended. Stir in pecans.

Beat egg whites at medium speed until stiff peaks form;

fold one third of egg whites into batter.

Gently gold in remaining beaten

egg whites just until blended.

Spoon batter evenly into the 3 prepared pans.

Bake at 350 degrees for 25 minutes until done.

Cool in pans on wire rack 10 minutes.

Invert onto wax paper and brush the tops

and sides evenly with corn syrup; cool completely.

Pecan Pie Filling:

1/2 cup dark brown sugar

3/4 cup dark corn syrup

1/3 cup cornstarch

4 egg yolks

1 1/2 cups heavy cream

1/8 tsp salt

3 TBSP butter

1 tsp vanilla

Whisk together first 6 ingredients in

heavy saucepan until smooth.

Bring mixture to a boil over medium heat,

whisking constantly; boil 1 minute until thickened.

Remove from heat and whisk in butter and vanilla.

Place a sheet of wax paper directly on surface of mixture

to prevent a film from forming and chill 4 hours.

Spread the filling in between the cake layers

when cake and filling are both cool.

Frosting:

1 stick butter, room temperature

8 oz cream cheese, room temperature

16 oz confectioner’s sugar

1 tsp vanilla
2 cups coconut, toasted lightly

Cream butter and cream cheese until smooth.

Mix in confectioner’s sugar until creamy and add the vanilla.

Frost top and sides of cake with the frosting.

Add the toasted coconut and pecans to

the top and sides to complete.

**********

The delicious cake batter ingredients…
To the right side of these ingredients,
a quart of buttermilk should be standing there…
It is not…sigh…
The ingredient picture with the buttermilk would not load…
I think he was upset that he was not included in this picture…
Buttermilk can be quite diva-ish…
So…picture the buttermilk here and we will go on…

You’ll cream the butter and butter Crisco until light and fluffy…
Gradually add the sugar and beat well…

Add the eggs and vanilla…
Cake flour and baking soda alternately with the buttermilk…

Toast the pecans…

Add 1 cup of the pecans to your batter…

Whip the egg whites until stiff peaks form…

Like this!

Fold the whites into the batter…

Place the other cup of toasted pecans in your
3 floured and greased pans…

I put about 4 over filled ladles of batter into each cake pan…

Spread it gently with a spoon…

Bake at 350 degrees for 25 minutes…

After the cake layers cool…

Put the first one on the plate and brush with
the Karo syrup on the top and sides…

Add the cold filling…

And repeat…

The filling will be kinda squishy, but it will be ok…

I usually put the cake in the refrigerator at this point while I make the frosting…

Carefully and generously spread the top and side with the frosting…

Add the cooled, toasted coconut to the top and sides of the cake…

Perfection!!

Oh, my! Enjoy!

Chocolate Dipped Peanut Butter Pretzel Bites Recipe

December 23, 2013 by Lisa Pinney

Using the pretzel crisps, stuffing them with peanut butter

filling and dipping them in chocolate is just pure bliss…

Enjoy!

Chocolate Dipped Peanut Butter Pretzel Bites

1 cup creamy peanut butter
2 tablespoons butter, softened
1/2 cup brown sugar
1 1/2 cups powdered sugar
48 Pretzel Crisps Original Pretzels
12 oz chocolate melts

In a stand mixer, combine peanut butter, butter,
brown sugar, and powdered sugar -till well combined. Roll peanut butter mixture in 1 inch balls
and smash in-between two pretzels. In a medium bowl, microwave the chocolate melts
in 30 second increments, until melted.

Line counter tops with wax paper and dip half of pretzel
sandwiches in melted chocolate and set on wax paper.

**********

The most delicious ingredients…

Cream together the peanut butter, butter,
brown sugar and the powdered sugar…

Note: It will start out as crumbly and you will think
it will never ever ever get creamy…
but wait…
have patience…
it will soon become creamy like this!

Roll a teaspoon of the peanut butter mixture to place on a pretzel crisp and top it with another…
Be careful not to crack it like this one…
Like I did…
But you can soon cover it up with the melted chocolate!!

Melt your chocolate in 30 second increments,
stirring each time until melted and creamy…

Dip the pretzels and lay them on the wax paper to set…

They will be so pretty for your Christmas Buffet!

Caramel Praline Sauce Recipe

December 22, 2013 by Lisa Pinney

I made this sauce this week to serve over a cheesecake…

It was magical!

Most of my friends just wanted to eat it with a spoon…

no cheesecake needed, they advised!

It would be most wonderful served over ice cream as well…

Enjoy!

Caramel Praline Sauce

1 1/4 cups chopped pecans

7 Tablespoons butter (divided)

1 1/2 cups brown sugar

3 Tablespoons flour

3/4 cup light corn syrup

2/3 cup evaporated milk

Place chopped pecans in a microwave dish

with 3 Tablespoons butter.

Cook for 8 – 10 minutes, stirring twice.

Watch the pecans closely to not burn them.

In another microwave safe bowl,

place remaining butter and heat until melted.

Whisk in brown sugar, flour, and light corn syrup until blended.

Cook on high 6-8 minutes, stirring twice,

until the sugar is dissolved.

Add in 2/3 cup evaporated milk and the pecans, stir well.

Pour into jars.

Keep sauce refrigerated and to reheat

slightly in microwave to serve.

Sauce will last 3 weeks in the refrigerator once opened

and a couple of month un-opened!

Add a tag and bow and you have made some sweet little gifts!

**********

Place chopped pecans in your dish with the 3 TBSP butter…

Cook for 8 – 10 minutes, stirring twice….

Don’t burn…

In another bowl,

melt the remaining butter…

Whisk in brown sugar, flour, and light corn syrup until blended…

Cook on high 6-8 minutes, stirring twice,

until the sugar is dissolved….

Add in 2/3 cup evaporated milk…

and the pecans, stir well.

I found these sweet little Christmas containers at the Dollar Tree 🙂

Perfect for gift-giving!

We served it over my home made cheesecake

for my coworkers birthday…

Heavenly!

Caramel Praline Sauce Recipe

Author: Lisa Pinney

Ingredients

1 1/4 cups chopped pecans

7 Tablespoons butter (divided)

1 1/2 cups brown sugar

3 Tablespoons flour

3/4 cup light corn syrup

2/3 cup evaporated milk

Instructions

Place chopped pecans in a microwave dish

with 3 Tablespoons butter.

Cook for 8 – 10 minutes, stirring twice.

Watch the pecans closely to not burn them.

In another microwave safe bowl,

place remaining butter and heat until melted.

Whisk in brown sugar, flour, and light corn syrup until blended.

Cook on high 6-8 minutes, stirring twice,

until the sugar is dissolved.

Add in 2/3 cup evaporated milk and the pecans, stir well.

Pour into jars.

Billionaire Bites Recipe

December 21, 2013 by Lisa Pinney

Oh, my gracious!! These were so delicious !
I promise it will be one of the best candies you’ll ever make–they’ll beg for more!

Billionaire Bites

1 pkg (14oz) caramels

1/4 cup heavy cream

1 1/2 cups chopped pecans

1 cup Rice Krispy cereal

Dipping chocolate

Line two baking sheets with waxed paper;

butter or spray the paper with Pam…

you do not want to skip this step…

the caramels will stick to the waxed paper if you don’t!!

In a large heavy saucepan, combine the caramels and heavy cream; cook and stir over low heat until smooth.

Stir in pecans and cereal until coated.

Drop by half-teaspoonfuls onto prepared pans.

Refrigerate for 10 minutes or until firm.

Meanwhile, in a microwave, melt dipping chocolate;

stir until smooth.

Dip candy into chocolate, coating all sides; allow excess to drip off. Place on prepared pans. Refrigerate until set.

**********The cast of delicious ingredients…

Place the caramels in your saucepan and add the heavy cream…

Melt over low heat until it’s all creamy like this…

Add the chopped pecans…

and the Rice Krispy’s…

Scoop it into small balls and place on wax paper sprayed with non-stick spray…

Melt your chocolate and white chocolate melts in the microwave
in 30 second increments until smooth and creamy…
dip each candy in the chocolate…

Place on the wax paper to set…

I decorated the white chocolate ones with chopped nuts
and the chocolate ones with a drizzling of white chocolate…

So many possibilities!
Yum!

Billionaire Bites Recipe

Author: Lisa Pinney

Ingredients

1 pkg (14oz) caramels

1/4 cup heavy cream

1 1/2 cups chopped pecans

1 cup Rice Krispy cereal

Dipping chocolate

Instructions

Line two baking sheets with waxed paper;

butter or spray the paper with Pam…

you do not want to skip this step…

the caramels will stick to the waxed paper if you don’t!!

In a large heavy saucepan, combine the caramels and heavy cream; cook and stir over low heat until smooth.

Stir in pecans and cereal until coated.

Drop by half-teaspoonfuls onto prepared pans.

Refrigerate for 10 minutes or until firm.

Meanwhile, in a microwave, melt dipping chocolate;

stir until smooth.

Dip candy into chocolate, coating all sides; allow excess to drip off. Place on prepared pans. Refrigerate until set.

Billionaire Bites Recipe

Author: Lisa Pinney

Ingredients

1 pkg (14oz) caramels

1/4 cup heavy cream

1 1/2 cups chopped pecans

1 cup Rice Krispy cereal

Dipping chocolate

Instructions

Line two baking sheets with waxed paper;

butter or spray the paper with Pam…

you do not want to skip this step…

the caramels will stick to the waxed paper if you don’t!!

In a large heavy saucepan, combine the caramels and heavy cream; cook and stir over low heat until smooth.

Stir in pecans and cereal until coated.

Drop by half-teaspoonfuls onto prepared pans.

Refrigerate for 10 minutes or until firm.

Meanwhile, in a microwave, melt dipping chocolate;

stir until smooth.

Dip candy into chocolate, coating all sides; allow excess to drip off. Place on prepared pans. Refrigerate until set.

Pecan Pie Bark Recipe

December 20, 2013 by Lisa Pinney

Out of all the Holiday treats I made for work,
these were the easiest and the most popular!
Buttery, nutty and so very delicious 🙂

Pecan Pie Bark

2 sticks butter
1 cup white sugar
1 & 1/4 cups pecan halves
About 2 pkgs (approx. 12 sheets) honey graham crackers

Preheat your oven to 325 degrees. Lay your graham crackers tightly across the area
of a lightly greased rimmed baking sheet.
Trim any crackers to fit the sides of the pan if needed. Set aside.

In a large saucepan, bring the butter, sugar and pecans
to a boil over medium heat for 3 minutes, stirring constantly.

Carefully (and evenly) pour boiled mixture over the entire plane
of graham crackers, spreading pecans around evenly.

Immediately pop graham crackers into
the oven and bake for 8 minutes.

Allow graham cracker bark to cool completely
before breaking into pieces and storing airtight.

The delicious ingredients…

Lay your graham crackers out on your baking sheet…

In your saucepan, combine your sugar, butter and pecans…

Boil for 3 minutes, over medium heat…stirring constantly…

Quickly pour the mixture over the graham crackers
and spread all the way to the edges…

Place the baking sheet into the oven
and bake for 8 minutes at 325 degrees…

Cool in the pan for an hour or so…

the pecan mixture will glaze over…

Break into pieces to serve…

Enjoy!

Pecan Pie Bark Recipe

Author: Lisa Pinney

Ingredients

Scale

2 sticks butter
1 cup white sugar
1 & 1/4 cups pecan halves
About 2 pkgs (approx. 12 sheets) honey graham crackers

Instructions

Preheat your oven to 325 degrees. Lay your graham crackers tightly across the area
of a lightly greased rimmed baking sheet.
Trim any crackers to fit the sides of the pan if needed. Set aside.

In a large saucepan, bring the butter, sugar and pecans
to a boil over medium heat for 3 minutes, stirring constantly.

Carefully (and evenly) pour boiled mixture over the entire plane
of graham crackers, spreading pecans around evenly.

Immediately pop graham crackers into
the oven and bake for 8 minutes.

Allow graham cracker bark to cool completely
before breaking into pieces and storing airtight.

S’more Pretzel Bites & Oreo Reese’s Stacks Recipe

December 16, 2013 by Lisa Pinney

This week I’m sharing our delicious Christmas candy

and goody creations.

I’ve enjoyed making a variety of them for my family,

friends and coworkers this year.

They’re all really quick and easy…

I’ve made some every night when I’ve gotten home from work…

it’s been a breeze and everyone says they’re so very delicious!

S’more Pretzel Bites

Pretzel twists

Marshmallow creme

Ghiradelli Melting Wafers (or dipping chocolate of your choice)

Small Hershey Bars or a couple of the giant bars you can break into individual pieces

Any sprinkles or decorations you choose

The deliciously easy ingredients…

I love to melt the wafers in a glad ware bowl..

they seem to work the best…

I set the microwave for 30 seconds and stir each time,

until the chocolate is all creamy and melted…

Lay the pretzels on the wax paper and place a little Hershey bar on each one…

I put the marshmallow creme in a little deco bottle I have..

It worked pretty well…

I may just try a decorating bag next time and cut
a pretty good size hole in the edge of it…

It was just a little tough putting the
marshmallow creme in the bottle..

kinda like herding cats…

Marshmallow creme is just best gotten out of the jar with a spoon
or your fingers and put straight into your mouth…
just saying…

Anyway, however you can get some of the marshmallow creme
on the candy bars, just do it…:)

Then place another pretzel on top of the marshmallow creme…

With a fork, dip each pretzel in the chocolate and coat both sides…

Place on wax paper and decorate with the sprinkles and such…

I coated some with white chocolate…

And then just did a splattering of chocolate on these…Yum!

**********************************************************************************

Oreo Reese’s Stacks

Oreos

Reese’s

Melting Chocolate

Sprinkles

The beginnings of something delightful…

The Reese’s goes in the middle and then the stack is dipped in the chocolate melts…
and coated all over…
Put them on the wax paper and decorate and let harden…

Look at the delicious tray you will have created all in one night!
You are awesome 😉

See those goodies on the Ritz? The recipe is coming tomorrow!!

Butter Coconut Pie Recipe

December 14, 2013 by Lisa Pinney

Last week, I posted my Momma’s favorite recipe for her Coconut Pie that makes it’s own crust.

This week I’m posting my favorite Coconut Pie recipe–

it has never failed to delight any coconut lover!

Butter Coconut Pie

1 pre made pie crust

1 cup sugar

1 TBSP all purpose flour

3 large eggs

2 cups coconut

1/2 cup evaporated milk

1/3 cup butter melted

1 tsp vanilla

Bake pie crust at 400 degrees for 10 minutes,

until crust is lightly browned.

In mixing bowl, combine sugar, flour and eggs; blend well.

Stir in coconut, evaporated milk, melted butter and vanilla.

Pour filling into crust. Bake at 325 degrees for 35-40 minutes.

**********
The delicious cast of characters…

See why I love these…
Yes, it’s that simple!!
Now, bake the crust at 400 degrees for 10 minutes…

Meanwhile, combine the sugar…

the flour…

the eggs…

and the melted butter…

the evaporated milk…

the vanilla..
or if you’re lucky enough to find this…
the BUTTER vanilla…!!

the coconut…

Stir to combine well…

Pour into your crust that you’ve removed from the oven…

Reduce the temperature to 325 degrees
and bake for 35-40 minutes…

Coconut love right there!

Enjoy!

Butter Coconut Pie Recipe

Author: Lisa Pinney

Ingredients

1 pre made pie crust

1 cup sugar

1 TBSP all purpose flour

3 large eggs

2 cups coconut

1/2 cup evaporated milk

1/3 cup butter melted

1 tsp vanilla

Instructions

Bake pie crust at 400 degrees for 10 minutes,

until crust is lightly browned.

In mixing bowl, combine sugar, flour and eggs; blend well.

Stir in coconut, evaporated milk, melted butter and vanilla.

Pour filling into crust. Bake at 325 degrees for 35-40 minutes.

Fried Pies & Fireflies Signature Island Pineapple Bundt Cake Recipe

June 16, 2013 by Lisa Pinney

Fried Pies & Fireflies Island Pineapple Bundt Cake

When I was a teenager, my Daddy loved the

Apricot Nectar Cake recipe that was popular in the 80’s.

Thinking about him on Father’s Day today, I was going to make one, but I didn’t have all the original ingredients.

I did have some similar ones, so my new cake was born!

It turned out quite delicious as well!

He would have liked this one too!

Fried Pies & Fireflies Island Pineapple Bundt Cake

1 pkg Duncan Hines Pineapple Supreme Cake Mix

1 pkg Island Pineapple Jello

1/3 cup boiling water

4 eggs

3/4 cup vegetable oil

3/4 cup peach nectar

Preheat oven to 350 degrees.

Grease and flour your bundt cake pan.

Dissolve the jello in the boiling water.

In mixing bowl, combine cake mix, oil, eggs and nectar.

Mix well and then add the jello mixture.

Mix on medium speed until well combined.

Pour into your bundt pan and bake 45 minutes.

Let cool on rack about 10 minutes and

turn out onto your serving plate.

I turn mine over once more because I like that side up the best! Pour the glaze over the warm cake.

Glaze:

1 cup confectioners sugar

1 TBSP lemon juice

1 – 2 TBSP peach nectar

Mix with a fork and glaze the warm cake.

****************************************************

The delicious ingredients…

Melt the jello in the boiling water…

Like so…

Combine the cake mix…

Eggs and oil…

and the peach nectar…

add the jello mixture…

Bake in your greased and floured bundt pan
on 350 degrees for 45 minutes.
Cook for 10 minutes and turn out onto your plate to cool…
I turned mine over once more because I like this view best!

Make your glaze next…

Mix with a fork and pour over your warm cake…

Yummy!

Memories…

Me & Daddy in Hawaii on my 1st Birthday 🙂

One of my earliest memories was Daddy coming home from work and picking me up and I would get a stick of
Dentyne out of his uniform pocket…

Decadent Fruit Trifle Recipe

January 30, 2013 by Lisa Pinney

If you want to wow your guests at your Superbowl Party

this weekend, I recommend this dessert I’m sharing today–

my decadent Fruit Trifle!

It’s so easy and turns out so very pretty 🙂

There is a warning though…

I made it for a friend to serve at her Bunco Party and now

the girls want her to have Bunco at her house every time…

so your friends may never want to host anything at their home every again once they’ve tasted this wonderful deliciousness!

But I say go ahead and take your chances…it’s worth it! 🙂

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Decadent Fruit Trifle

1 pint of blueberries

1 quart of strawberries

1 can of Sweetened Condensed Milk

2 boxes small or 1 large box of instant banana cream pudding (you can also use vanilla, french vanilla or white chocolate)

1 container strawberry glaze

1 container blueberry glaze

1 pkg Little Debbie Strawberry Shortcake Rolls

1 pkg Little Debbie Banana Pudding Rolls

2 cups milk

1 large container cool whip

Mix your blueberries with glaze and set aside.

Slice your strawberries and mix with the

strawberry glaze and set aside.

Mix the pudding with the milk and whisk until smooth.

Add in the can of sweetened condensed milk and combine well.

Fold in 1/2 the container of cool whip and set aside.

Cut the Little Debbie cakes into thin rounds to

place around the sides and bottom of your trifle bowl.

Next add a layer of the pudding mixture.

Then add a layer of the strawberries.

Put another layer of the cakes on next and then

add a layer of the pudding and then a layer of the blueberries.

Repeat these layers again.

Put the remaining half of the cool whip on top and enjoy!

The wonderful cast of ingredients:

Mix the blueberries with the glaze…

Slice the beautiful strawberries…

Add that yummy glaze…

Mmmm…

Prepare the pudding with the milk and stir until smooth…

Add the sweetened condensed milk and whisk, whisk, whisk….

Just look at that! 🙂 But wait…there’s more..

Fold in half of the cool whip…and set aside…

Next is the hardest part…

Open the Little Debbie Cakes…

and try not to eat them…sigh…

I really want to…

you will really want to…trust me…

Slice them into pretty rounds like this…

you can now sneak a few of them…

but only a few…

you must be strong…

Place the first layer on the bottom and the sides

of your trifle bowl…

Pour on a layer of the pudding mixture on next…

Then add a layer of the strawberries…

Add another layer of the cakes…

the pudding and the blueberries…

(this did not make the pictures…

don’t know why…

blueberries are a little shy I’m thinking…)

Add the final layer of the pudding mixture…

The view from the side…pretty!

Add the last half of cool whip on the top…

I added a most beautiful strawberries and

a few blueberries on top for that “Wow” effect! 🙂

Hope your guests will enjoy!

Chocolate Cream Cheese Cupcakes Recipe

January 25, 2013 by Lisa Pinney

We had a going away party for my sweet supervisor
that hired me for my new position last September.

A couple of weeks ago, she got promoted
to another department and told us she was leaving us…
tears…
ok, many tears…
sniff…sniff…

She is just an awesome lady with so many endearing qualities.
One of the characteristics that I observed her having,
was that in our individual meetings each month,
she saw in me what I could become.
She saw beyond blunders–large and small–
she could see beyond my fears and concerns.
The world needs more of us to have that kind of vision.

One of her quotes I first heard her say in a meeting regarding our company and the “productivity numbers” it requires was this,

“People don’t perform because of the numbers,
people perform because of who they are.”

She saw each of us as people of quality and integrity.
She is a beautiful person

who left her handprint on my heart.

She will be greatly missed by our team!
The other department is getting a precious gem!

To make the change a little easier to swallow,
I made a Chocolate Cheesecake Cake (recipe in an earlier post)
and these Chocolate Cheesecake Cupcakes.

They are easy and delicious!
These are some of the quotes I heard about them
throughout our workplace that day: “The cupcakes were wonderful…life-changing really.”

“I was eating a cupcake in my office and I made a noise
I did not mean to make–just as two guys walked by.
Now I’m afraid I’m going to be called into HR.”

Wow! I didn’t mean to cause such a stir
with chocolate and cream cheese…
I guess it just happens sometimes… 🙂 Make some of these “life-changing” cupcakes this weekend–
you will not be disappointed!

*******************************************************

Chocolate Cream Cheese Cupcakes

Step 1: Cupcake Batter

1 Duncan Hines Devils Food Cake Mix

4 eggs

2/3 cup melted butter

1/2 cup milk

Directions:

Preheat oven 350 degrees.

Mix all ingredients and blend until smooth.

Spoon 2-3 TBSP chocolate cake mixture into cupcake papers.

Step 2: Cream Cheese Mixture:

1 (8 ounce) package cream cheese, softened
2 tablespoons butter, softened
1 tablespoon cornstarch
1 (14 ounce) can sweetened condensed milk
1 egg
1 teaspoon vanilla extract

In a medium bowl, beat cream cheese,

butter and cornstarch until fluffy.Gradually beat in sweetened condensed milk,egg and vanilla until smooth.Spoon 1-2 TBSP cream cheese mixture over cake batter.

Bake for the time recommended

for cupcakes on the box.

Step 3: Frosting:

2 (16 ounce) container prepared chocolate frosting
(or your favorite homemade frosting recipe–
I used Duncan Hines also–It is my favorite!!)

The Cast of Characters…except that you will have to pretend that the water pictured here is milk…yes, it is milk…make sure your measuring cup contains milk…ok…sigh…