German Chocolate Cake

My husbands favorite!!!!!

Ingredients

1/2 cup(s) boiling water

4 ounce(s) German's Chocolate, coarsely chopped

2 cup(s) all-purpose flour

1/4 cup(s) cocoa

1 teaspoon(s) baking soda

1 teaspoon(s) salt 2 cup(s) sugar

1 cup(s) (2 sticks) unsalted butter, softened

4 large eggs, separated

1 teaspoon(s) vanilla

1 cup(s) buttermilk

Directions

Make batter: Preheat oven to 350 degrees F.

Using a small brush, lightly coat two 9-inch cake pans with softened butter or vegetable-oil cooking spray. Dust with flour and tap out any excess. Set aside. In a medium heat-proof bowl, pour boiling water over German's Chocolate. Stir until smooth and set aside. In another medium bowl, combine flour, cocoa, baking soda, and salt. Set aside. In a large bowl, using a mixer set on medium-high speed, beat sugar and butter until very light, 1 to 2 minutes. Add egg yolks, one at a time, until well incorporated. Reduce mixer speed to low and add chocolate mixture and vanilla. Add flour mixture by thirds, alternating with buttermilk and ending with dry ingredients. Thoroughly clean mixer beaters. In a medium bowl, beat egg whites to soft peaks. Use a rubber spatula to gently stir a half cup beaten whites into batter. Fold remaining whites into batter.

Bake cake: Divide batter equally between pans and spread evenly.

Bake on middle rack of oven until a tester inserted in center of each cake layer comes out clean, 30 to 35 minutes.

Cool in pans on a wire rack for 15 minutes.

Use a knife to loosen cake from sides of pan and invert onto wire rack to cool completely.
Finish cake: Place 1 layer on a cake plate and top with 1/3 of our Coconut-Pecan Filling.

Repeat with second and third layers and remaining filling. Serve or store in an airtight container at room temperature.

Coconut-Pecan Filling

1 cup(s) sugar
1 can(s) (12-ounce) evaporated milk
1/2 cup(s) unsalted butter
3 large egg yolks
1 teaspoon(s) vanilla
2 1/3 cup(s) (one 7-ounce package) flaked coconut
1 1/2 cup(s) chopped pecans

No-Bake Chocolate Oatmeal Cookies

2 cup(s) sugar
1 stick(s) unsalted butter
033 cup(s) cocoa powder
1/2 cup(s) milk

1 teaspoon(s) pure vanilla extract
1/2 cup(s) peanut butter, creamy or crunchy
2 1/2 cup(s) rolled oats, plus 1/2 cup more if necessary

Crepe Cake

1 1/2 cup(s) flour
3/4 teaspoon(s) salt
1/3 cup(s) granulated sugar
6 eggs
2 cup(s) whole milk
5 tablespoon(s) melted butter
3 cup(s) Deep Chocolate Pudding
1 teaspoon(s) confectioners' sugar

Directions
Combine the flour, salt, and granulated sugar in a large bowl.
Whisk in the eggs until smooth and shiny, about 3 minutes.
Slowly pour in the milk, while whisking, and add the butter.
Mix until smooth.
Let batter rest for 20 minutes.
Heat an 8-inch nonstick skillet over medium-high heat.
Add enough batter to make a thin layer on the bottom of the pan (3 tablespoons batter) and cook until the edges turn golden brown, about 30 seconds.
Flip the crepe and cook until crepe is golden brown, about 15 more seconds.
Transfer to a plate; cover with waxed paper.
Repeat with remaining batter to make 24 crepes.
To assemble, place a crepe on a serving plate and spread with 2 tablespoons chocolate pudding. Top with another crepe and repeat until all the crepes have been used.
Do not spread pudding on the top layer. Sprinkle with confectioners' sugar.
Serve immediately or refrigerate up to 2 hours.
Let sit at room temperature for 15 minutes before serving.

Tiramisu layer Cake

CAKE:
1 (18.25 ounce) package moist white cake mix
1 teaspoon instant coffee powder
1/4 cup coffee
1 tablespoon coffee flavored liqueur

FILLING:
1 (8 ounce) container mascarpone cheese
1/2 cup confectioners' sugar
2 tablespoons coffee flavored liqueur

FROSTING:
2 cups heavy cream
1/4 cup confectioners' sugar
2 tablespoons coffee flavored liqueur

GARNISH:
2 tablespoons unsweetened cocoa powder
1 (1 ounce) square semisweet chocolate

Directions
Preheat oven to 350 degrees F (175 degrees C). Grease and flour 3 (9 inch) pans.
Prepare the cake mix according to package directions. Divide two thirds of batter between 2 pans. Stir instant coffee into remaining batter; pour into remaining pan.
Bake in the preheated oven for 20 to 25 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely. In a measuring cup, combine brewed coffee and 1 tablespoon coffee liqueur; set aside.

To make the filling:

In a small bowl, using an electric mixer set on low speed, combine mascarpone, 1/2 cup confectioners' sugar and 2 tablespoons coffee liqueur; beat just until smooth. Cover with plastic wrap and refrigerate.

To make the frosting:

In a medium bowl, using an electric mixer set on medium-high speed, beat the cream, 1/4 cup confectioners' sugar and 2 tablespoons coffee liqueur until stiff. Fold 1/2 cup of cream mixture into filling mixture.

To assemble the cake:

Place one plain cake layer on a serving plate. Using a thin skewer, poke holes in cake, about 1 inch apart. Pour one third of reserved coffee mixture over cake, then spread with half of the filling mixture. Top with coffee-flavored cake layer; poke holes in cake. Pour another third of the coffee mixture over the second layer and spread with the remaining filling. Top with remaining cake layer; poke holes in cake. Pour remaining coffee mixture on top. Spread sides and top of cake with frosting. Place cocoa in a sieve and lightly dust top of cake. Garnish with chocolate curls. Refrigerate at least 30 minutes before serving.

To make the chocolate curls, use a vegetable peeler and run it down the edge of the chocolate bar.

Kiss Pies

Kiss Pies
1 refrigerated pie crust, thawed
14 Hershey Kisses of choice, I used Mint Truffle today
1 egg white whisked with 1 Tbsp water
Powdered sugar for dusting

1. Preheat oven to 350 degrees F. Roll out pie dough onto a lightly floured counter top.

Place 10 kisses around the edges of pie dough, about 2 1/2 inches apart (as in the photo above). Take a knive and cut a 2 1/2-3 inch circle around kiss.

Fold half of pie dough around top of dough and pinch edge around top of kiss.

See Photo, step 1). Now, fold up both sides of remaining dough up to the tip of the kiss pinching edge.

(See Photo, step 2). Now press together edges and form criss cross as shown in photo, step 3. * *Continue cutting dough around kisses until all dough is used up.

I got about 14 rounds cut when I re-rolled my scraps **

2. Brush all little pies with an egg white wash then sprinkle with granulated sugar. Bake for 20-28 minutes or until little pies are golden.

Remove and let cool for 5 minutes before transferring to cooling rack.

Dust each with powdered sugar and serve.

Brownie Covered Oreos

1 Brownie mix (or use your own brownie recipe)
1 package Oreos, I used the Holiday ones
White chocolate, melted for drizzle, or Wilton White frosting pen works great
White nonpariels Sprinkles

1. Preheat oven to 350 degrees F.

Prepare brownie batter according to package directions.

Leave in mixing bowl.

Dip Oreos in brownie batter then place in bottom of cupcake tins that have been generously sprayed with cooking spray. Bake for 12-15 minutes, until brownies are cooked through (doesn’t take long).

As soon as you remove, take a plastic knife and run along edges, (this is VERY important so you get the cookie out with brownies not stuck to pan

2. Let cool for 5 minutes, remove drizzle with melted white chocolate or the Wilton White icing pen, sprinkle with nonpariels and EAT!

Enjoy
Makes entire package of Oreos

Chocolate Peppermint Martini

Mixed 1 part vodka,

1 part triple sec,

1/4 part peppermint schnapps,

1/2 part Kahlua,

1/2 part very chocolaty chocolate milk.

Cherry Limeade Punch

• 1 can frozen limeade concentrate.
• 1 bottle Sprite.
• 1 jar of maraschino cherries.
• 1 lime.
• Put in the limeade and then add the sprite.
• Pour in the juice from the cherries and then add the cherries.
• Add sliced up lime for looks and taste {I even juiced some of the limes for added flavor.}

If you have ever had a Lime Rickey, this drink is so similar to one of those! I served this punch at my daughter's birthday party which was in July! Sorry just getting around to sharing it. I found this at http://kellyskornerrecipes.blogspot.com/.

The Party Punch

• 1 can frozen pina colada concentrate, thawed.
• 1 can frozen orange pineapple juice concentrate, thawed.
• 4 liters diet lemon-lime soda.
• 1 bag pebble ice (you can buy it at Sonic Drive-In. DO NOT insult the punch by using regular ice!)
• 1 bag frozen raspberries.
• Pour thawed concentrates into punch bowl and stir.
• Use one of the empty cans and fill it with water four times and add to mixture.
• Stir.
• Add diet soda.
• Add about half the bag of ice (don't add before the soda or you'll get an ugly foam at the top of the bowl).
• Add frozen raspberries to the top.

I have not had a chance to make this yet but it is on my list! I wish I could remember where I came across this drink so I could give credit.

Frosty the Cheese Ball

Ingredients
16 ounces cream cheese
1/2 teaspoon garlic salt
1/2 teaspoon onion powder
10 raisins for eyes, mouth, and buttons
1 piece of carrot for the nose
4 crackers for the hat (we used Ritz and Dare water crackers)
1 thyme sprig for the hat (optional)
Strips of carrot for the scarf
2 broken pretzels for the arms
1 (1/2-inch) piece of a canned baby corn for the pipe
Toothpick for the pipe

Instructions
In a large bowl, let the cream cheese soften at room temperature for about 30 minutes.
Stir in the garlic salt and the onion powder, then cover the bowl with plastic wrap and chill for 2
hours.
Make the snowman by rolling two thirds of the cheese into a ball for his body and the other third into a ball for his head.
Stack the balls, then add the facial features, clothing, arms, and pipe as shown.
Serve with crackers or mini bagels.

Christmas Package Cheese Snack

Ingredients
8 ounces of cream cheese (softened)
1/2 teaspoon dried dill
1/4 teaspoon garlic powder
1/8 teaspoon salt
Scallion

Instructions
Mix the dried dill, garlic powder, and salt into the softened cream cheese.
Pack the mixture into a rectangular container lined with plastic wrap (you can reuse the cream cheese box).
Refrigerate it for at least 3 hours. Before serving time, set the unwrapped block of cheese on a platter and decorate it with a scallion bow and red pepper polka dots and gift tag.

Sugar Plums

Found this way cute family treat to make at Eighteen 25!

Check out the blog, so many great ideas!

What you'll need:
blue candy melts
lollipop sticks
large marshmallows
3" x 3" clear bags
sprinkles
ribbon (green)
a piece of styrofoam
hole punch

How to do it:
Step One... Follow the directions on the bag for melting the chocolate. Prepare the sugarplums by pushing the sticks halfway into the marshmallows.

Step Two... dip the marshmallows halfway into the chocolate then directly into the sprinkles. Stand the sugarplums up in the styrofoam to set.

Step Three... Once the chocolate is completely set, place the clear bags over them.

Step Four... punch a hole in the middle of the tag. tie a knot around the stick with your ribbon. stick the ends of the ribbon into the hole and then tie into a bow.

Step Five... place a strip of double-sided tape between the two strips of tag and stick them

together

Printable Lables!! (if it doesn't work go to http://eighteen25.blogspot.com/ and download from

that site!

Marshmallow Treats

As pictured: Fudge icing, large marshmallows, Karo syrup (light colored), Rolos, mini Oreos, some black and orange confetti sprinkles (I have some left over from Halloween), and white sparkling sugar. You'll need some wood skewers and a clean paintbrush, and I also added a few things at the end of the project -- toothpicks and mini marshmallows.

Step 1: Take your large marshmallow and with a clean paintbrush, brush some Karo syrup all around the side of the marshmallow

Step 2: Now roll your marshmallow in the white sparkling sugar and set aside. Repeat these 2 steps for all of your marshmallows -- you'll need 3 marshmallows per snowman.

Step 3: Now it's time to add on the cutie pie face. Using your paint brush, dot the back of your confetti sprinkles with a touch of Karo syrup and then apply to your sugared marshmallow.

Step 4: Next, skewer 3 marshmallows together on your wood skewer to make a snowman.

Step 5: Now for the hat. Pry apart your mini Oreo cookie and use the side without the creme attached. With a butter knife, apply a small amount of fudge icing to your Oreo, unwrap a Rolo candy and press it onto your iced cookie.

Step 6: Making the arms. Now take a toothpick and press it through the side of your middle marshmallow on your snowman. Add 2 mini marshmallows at the ends of your toothpick for hands.
And that's all! Quick, cute snowman treats! Great for a fun after school project or even a class holiday party. With little ones, you could even have the pieces of the snowman made first and then let them put them together and add the hat and arms.

Lillian’s spaghetti sauce with chicken and sausage

2 pounds (about 6 pieces) chicken thighs with the bones (with or without skin)

5 sweet or hot Italian sausages

2 tablespoons good olive oil

1 large onion, cut any which way you want (that’s how she always did it)

3 cloves garlic, finely sliced

1 teaspoon of dried Italian seasoning

2-3 28 ounce (800g) cans of tomatoes (crushed, whole peeled, or diced, or some of each)

1/2 cup (112g) tomato paste (one small can)

A sprig each of fresh herbs, such as oregano, basil, and thyme (but only if you have them)

1-2 bay leavessalt and pepper to taste

1. Rub chicken thighs with olive oil and season with salt and pepper. Place in a large pot set over medium high heat. Sear until well browned and remove to a plate. Next, brown the sausage, and remove to the plate.

2. Pour the olive oil into the pot and reduce heat to low. Sweat the onions until tender, about 10 minutes. Add in the garlic and dried herbs, and cook for a minute more. Add in the tomatoes, tomato paste, fresh herbs, and bay leaves, and bring the sauce to a simmer. Fill one of the tomato cans with water, and add to the pot. Stir the meat back in.

3. Reduce heat to the lowest possible setting. Simmer for 6-8 hours, stirring often to prevent the sauce from sticking to the bottom and burning. Add a cup of water every now and then to prevent it from sticking as well.
4. When all meat is cooked through, you can taste and add salt and pepper accordingly. Just before serving, remove bay leaves, herb sprigs, and chicken bones. (If you used chicken with the skin on, now would be a good time to fish those little suckers out as well, eww.)
5. Serve with pasta (I like using capellini or fettucini), and a generous amount of fresh parmesan.

CANT WAIT TO TRY THIS!!!

Cinnamon Rolls

1 cup milk (heated approximately 1 minute in microwave)
¼ cup warm water (110 degrees F.)
1 teaspoon vanilla extract
½ cup butter, room temperature
2 eggs, room temperature and beaten
½ teaspoon salt
½ cup sugar5 cups bread flour
1 tablespoon vital wheat gluten (optional)
3 teaspoons instant active dry yeast

*In a Mixer combine all the ingredients in the order given. Using a dough hook, mix everything together until a soft dough forms.
Turn the dough out onto a lightly oiled surface (nonstick cooking spray) and knead until elastic, approximately 10 minutes.
Return dough to mixing bowl cover the bowl with plastic wrap and let rest for 10 minutes.
*Butter a 9x13x2 inch baking pan or cookie sheet; set aside.
*After dough has rested, roll and stretch the dough into approximately a 15x24 rectangle.

Cinnamon Filling:
½ cup butter, softened1 cup firmly-packed brown sugar
4 to 5 tablespoons cinnamon
¾ to 1 cup chopped nuts (optional)
*Brush ½ cup butter over the top of the dough with a rubber spatula.
Then sprinkle the cinnamon filling over the butter on the prepared dough.
*Starting with the long edge, roll up the dough; pinch seams to seal.
*With a knife, lightly mark roll into 1 ½ inch sections.
Use a sharp knife and saw very gently through the roll.
*Place rolls on the pan, cover and let rise in a warm place for approximately 45 to 60 minutes or until doubled in size.
*Preheat oven to 350 degrees F. for regular oven or 325 degrees F. for a convection oven.
• Bake in a regular oven approximately 20 to 25 minutes until they are a light golden brown.• Bake in a convection oven approximately 15 to 20 minutes until they are a light golden brown.
*Remove from oven and let cool slightly. Spread Butter Frosting over the cinnamon rolls while still warm. Serve warm.

Butter Frosting:

2 ounces cream cheese, room temperature
¼ cup butter, room temperature
1 cup powdered sugar
½ teaspoon vanilla extract
1/8 teaspoon lemon extract or oil (optional)
*In a medium bowl, combine cream cheese and butter until creamy.
Add powdered sugar, vanilla extract and lemon extract or oil until mixed and creamy. Refrigerate until ready to use and then bring to room temperature before spreading.