Thursday, September 26, 2013

There Are Better Things Than Ding Dongs (like this Ding Dong CAKE!)

A friend of mine shared this recipe on FB a couple of weeks ago. She said she wished it was on her counter; I concurred. I then proceeded to think about that cake. And think about it...and think about it...and finally (4 days later) MAKE it!

Here is a link to the original recipe: Ding Dong Cake from the site Just A Pinch. I decided early on, that if I was going to all the trouble to make this cake, canned frosting wasn't going to cut it. I found a chocolate buttercream frosting from a friend, Sue Lau (her FAB blog is Palatable Pastime) that looked great and after mixing was to die for... Here is a link to the frosting, from Chocolate Buttercream Frosting. As far as the cake and the filling, I followed the recipe as written, using 9 inch pans. If you were to use an 8 inch pan, the layers would be thicker and the slices a bit smaller.
Now, this will serve 12 (pretty big pieces) to 16 people, and everyone will ohhh and ahhhh over it! All you have to do is make it now - you know you want to...

As always, thank you for stopping by...

Tuesday, September 24, 2013

2 Bite Brownies are DA BOMB!

You always see those containers in the bakery area at the grocery store that are calling your name. The ones calling mine the loudest are the brownies, however I never buy them. I always think 'but you know you could make better ones...' So, today, I did!

These are very rich, so the 2 bite size is perfect to quash that sweet tooth that is nagging you in the afternoon. They are sinful warm; I'll have to come back and let you know how they are at room temperature! I found a recipe on, from my friend, Lvs2Cook; these were EXACTLY what I was searching for - Brownie Bites. My yield was 35, and there were a couple that could have been filled just a little more. I have to find someone to share these, GO MAKE THESE! You know you want to...

Thanks for stopping by...

Sunday, September 22, 2013

Yummy Parmesan Crisps

Hi, all! Long time no blog! :-( Sorry about that - been trying to promote a FB page; I want to entice some followers and 'droolers' over there too! :D

Today's tempting tease is a simple appy for you and your friends. Perfect served by itself, it is also wonderful with a tomato soup. We had these for snacking during the football game today!
I found these while browsing for something completely unrelated - here is a link to the original, from Parmesan Cheese Crisps I did change the recipe up a bit. I stacked all 10 sheets of phyllo together (instead of making 2 batches), sprinkling freshly grated Parmigiano Reggiano on every layer, after brushing with butter. The butter, upon heating, creates little crispy pockets of steam, so all the layers puff up beautifully. You can make these AND personalize them however you choose, by adding cayenne or poppy seeds, or whatever YOU fancy! Take a crispy bite! You know you want to...

As always, thanks for stopping by!

Monday, February 18, 2013

Cheesecake Cookies

Now, I love a good cookie, just like the next person. I tend to favor things that I know will be well received at my house, as unless I reduce a recipe, I typically have 2 dozen cookies to eat. Oh, I share them with other people and send them to school, but dag...2 dozen cookies for 3 people = 8 each. Just what I don't need! LOL
Anyway, I made the original recipe for these cookies, and used about 1 cup of pecans for about 12 cookies, while rolling them. I then decided to go 'old school' cheesecake on them, and proceeded to crush some graham crackers then, finished up my cookie rolling. They were every bit as good as the original, if I do say so myself!

You can try this recipe any old time. They are pretty easy to make, and of course, you may choose whatever flavor of jam or preserves that you prefer. This recipe makes about 2 dozen.

Cheesecake Cookies
1/2 cup butter, softened (1 stick)
3 oz cream cheese, softened
1 egg, separated
1 tsp. vanilla
1 c. AP flour
1 c. powdered sugar
1/2 tsp. kosher salt
8 whole graham crackers, finely crushed
Jam or preserves, your choice!

Preheat oven to 325º. Cream butter and cream cheese together; add egg yolk and vanilla, mixing well. Stir together flour, sugar and salt; slowly add to creamed mixture. Beat egg white 'til foamy. Scoop dough into 1 inch balls (using cookie scooper if you like), dip cookie ball into egg white and roll in graham cracker crumbs, making indent with thumb before baking. Bake for 20 minutes, or until lightly browned. Remove from oven; fill indent with chosen jam. Let cool. DEVOUR!

Go ahead and make some - you know you want to...Thanks for stopping by!

Friday, February 1, 2013

Crunchy Poppers in Phyllo Shells

Are you ready for Super Bowl Sunday? Are you having a party or will you be traveling to a friend's home? Either way, these are perfect for nibbling while watching the big game!
I love poppers, but am always looking for new ways to enjoy my favorites. This is a twist on jalapeno poppers, which you can make as hot and spicy (or mild) as you choose, just by adjusting the amount of peppers. You may use canned, which I find to be more on the mild side or you can use fresh jalapenos. No matter the heat level, these are easy and require little effort and they will disappear!

Crunchy Poppers in Phyllo Shells
4 oz. cream cheese, softened
3 slices bacon, cooked and chopped
1/2 cup shredded cheddar cheese
2 oz. chopped jalapenos  (canned is fine, or use a fresh one for some HEAT)
1/2 tsp. seasoning (use any all purpose seasoning you favor- I like Emeril's Original Essence; you could use Mrs. Dash or greek seasoning, etc. )
1/2 cup panko crumbs
1 tbsp. butter, melted
1 15 ct. package of Phyllo Shells

Mix cream cheese, bacon, cheddar, jalapenos and seasoning; divide among phyllo shells. Mix panko crumbs with melted butter and cover the filled shells. Bake at 350º for 20 minutes. ENJOY!

Go ahead and try it -you know you want to... ;-)

Thanks for stopping by~

Sunday, January 13, 2013

So bad, but so good....KK Bacon Cheesebuger

I threatened to make this yesterday, and proceeded to feel guilty about it ALL DAY! Today, I just threw caution to the wind, quieted my guilt feelings and made it anyway! Surprisingly, the sweet doughnut was a great complement to the angus beef, topped with bacon and melted cheddar.

A fresh Krispy Kreme glazed doughnut is a requirement - as far as the other ingredients go, you should make a burger that you like to eat. I chose bacon and cheddar, and went with no condiments, as I didn't want it to be too soggy. The doughnut was sliced in half horizontally and gently toasted, to help it 'hold up' against that juicy burger, dripping with cheese! Before I feel too guilty, this was cut in half, and shared with my honey. After his first bite, he said: "It's horrible, you should give it to me." He said it with a straight face, too! LOL This is certainly not everyday fare, but every 'now and then' fare? I think so! Go ahead and make one - you know you wanna!

Thanks for stopping by~

Friday, September 21, 2012

Get ready - It's Bacon JAM!

OK, I made this last year, and gave away a few half pint jars as holiday gifts. I also took 1 or 2 to different parties, where I'd volunteered to bring an appetizer. I think you either love it or hate it.  I, personally love it, but one of my besties said she and her hubby just didn't get it. Well, different strokes for different folks! ;-)

This is the first blog that I'm going through and posting pics from different stages of readiness. Hopefully, if you decide to make this, you'll be able to gauge your jam from the pics posted here! :D

If you do decide to make it, you can eat the whole jar with cream cheese and Ritz crackers (I have!) Or, it is perfect on an fried egg sandwich (makes it taste gourmet) and also wonderful smeared on a burger. Use your imagination while trying to decide how to serve/devour this!

I started with a recipe from my friend at, Lori Mama, who has been to Virginia Beach and visited with my family. She posted this recipe for Bacon Jam, which I made (and fell in love with) last fall. When working on this for my holiday gifts, I googled and found Martha Stewart's recipe too. You can find it here: Slow Cooker Bacon Jam This version appealed to me, as it used a slow cooker (1.5 quart is PERFECT for this recipe. Here's a link to the one I use: party slow cooker) and it required no 'tending' (i.e. adding the extra water every 30 minutes or so...) But of course, I've combined the best of both and am going to share it with you now!

Alli's Bacon Jam
1 1/2 lb. center cut bacon (for more flavor, you may use applewood - I have)
1 smallish sweet onion (vidalia, walla walla, maui sweets, etc.), diced finely
3-4 cloves of garlic, smashed through the press
3/4 c. brewed coffee (use what's in your pot)
1/2 c. apple cider vinegar
1/2 c. brown sugar, packed
1/4 c. maple syrup
1 tbsp. vanilla
1 tbsp. sriracha (I just give a good squirt)
fresh ground black pepper

~Cut bacon into 1 inch pieces (easier to do if partially frozen) and cook in a frying pan until golden and beginning to get crispy (approx. 20 minutes.)
*I have also done this step in the oven, cooking at 400º for about 16  minutes, turning once and cutting into small pieces with shears, while bacon is still hot. Don't forget to reserve a tbsp. of bacon fat for 'sweating' the onion and garlic.
~ Remove bacon to paper towels to drain, and add onion and garlic to pan with 1 tbsp. of bacon fat, letting them cook 'til translucent - took me about 4 minutes.
~Add next 7 ingredients to skillet, scraping up brown pieces as you go, reducing the liquid just a bit.
~Return bacon to pan, making sure everything is well mixed.

~Transfer mixture to small slow cooker, set on medium. Stir every 30 minutes or so, for 6 hours. I remove the lid for the last hour or so.

~Let mixture cool a little, then pour into a food processor, pulsing a few times, until you reach a good consistency. It should still be a little 'chunky', not whirred to a puree. (I reserve 1 cup til the last couple of 'pulses', to retain texture.)

~You may now divide the mixture into jars (3 8 oz. jars) and refrigerate. This will last approximately 4 weeks, so just eat it UP!! Serve with cream cheese on butter crackers, or alone on a baguette slice. Smear on your next burger or hook up your next eggs benedict, as a surprise!

Be sure to share with your friends - they'll thank you! :D AND, leave me a comment if you make this, letting me know how it turned out for you or how you served it!

Thanks for stopping by...