Archive for Desserts

Cheerwine Ice Cream

Hi everybody!

It’s been pretty hot here recently. (I just got back from a family reunion in southeastern Virginia and it was even hotter there!) Thank God our air conditioner isn’t having any more problems! Are y’all staying cool where you are??

Today’s recipe is Cheerwine Ice Cream. If Cheerwine isn’t available where you live, you can substitute Dr Pepper or any other cherry flavored soft drink. (Folks around here call it “pop”.)

My family and I first “discovered” Cheerwine when we moved to North Carolina back in 1994. (And, my oldest daughter Jenny is obsessed with it!) At that time, it wasn’t available everywhere. When on a trip, we even saw a Cheerwine billboard that said “It’s a Carolina thing”. Nowadays, its’ availability is widening.

LD Peeler started Cheerwine in 1917 in Salisbury, North Carolina (close to where we used to live). It’s wild-cherry-flavored goodness was immediately a big hit and the company is still in the family…LD Peeler’s great grandson runs the company today.

Don’t forget…if you don’t have access to Cheerwine, you can substitute another cherry-flavored soft drink. I may even try Mr Pibb one of these days! (I know it’s name is Pibb Xtra now but it’ll always be Mr Pibb to me~I’m stuck in the 80’s~ Hahaha!)

Have fun creating this yummy ice cream. I know you’ll love it!

Happy Cooking (or in this case, churning!),

~Renee

Oh.My.Gosh...The yummy goodness that we call Cheerwine! We "discovered" it when we moved to North Carolina. :-)

Oh.My.Gosh…The yummy goodness that we call Cheerwine! We “discovered” it when we moved to North Carolina. 🙂

So delicious...I can't wait to dig in! You can't really see them in this pic, but there ARE cherries in there...I promise! ;)

So delicious…I can’t wait to dig in! You can’t really see them in this pic, but there ARE cherries in there…I promise! 😉

The cold, super-delicious finished product! Pardon me while I go pig out!

The cold, super-delicious finished product! Pardon me while I go pig out!

Cheerwine Ice Cream

3 Eggs, beaten

1 1/2-2 Cups Sugar (depending on how sweet you like it)

1 1/2 Cups Milk

1 Pint (2 Cups) Heavy Whipping Cream

2 1/2 Cups Cheerwine

1 Quart (4 Cups) Half & Half

1 Jar (8-10 ounce) Maraschino Cherries, coarsely chopped

In a small bowl, beat the eggs; set aside.

In a medium saucepan, add sugar, milk, and cream. Heat on medium, stirring frequently, til the sugar is dissolved and the liquid is steaming (but NOT boiling).

To temper the eggs, ladle a small amount (about a cup, give or take) of the hot liquid into the eggs and stir it in. Slowly pour the eggs into the pan and stir. Heat for 2-3 minutes.

Remove pan from the heat. Allow it to cool about 15 minutes, stirring occasionally. Place a piece of plastic wrap directly onto the custard (yes, touching) to keep it from forming a “skin”. Place in the refrigerator for at least 2 hours til it’s super cold.

Pour custard into your ice cream maker. Add the chopped maraschino cherries. Freeze according to the manufacturers instructions.

When your ice cream maker is done, pour the ice cream into a container and put it in the freezer until ready to serve. ENJOY!!!

**RECIPE AND PHOTOS BY RENEE’S GOURMETS**

©Renee Norris 2016

All rights reserved.

#cheerwine #icecream #dessert #yummygoodness #summer #cherries

Oreo Cheesecake Cupcakes

Hi everybody!

Sorry it’s been so long since my last post. Things’ve been “hopping” around here lately! We’ve had a trip to Atlanta and a dance recital that had lots of long practices leading up to it. How’re things with y’all? I hope you’re healthy and happy (and staying cool wherever you are).

Today’s recipe is Oreo Cheesecake Cupcakes. It’s a pretty easy recipe and oh so good!!! (I mean, helloooo… there are OREOS in there for goodness sakes!) It’s really hard not to eat too many!

However, it IS easy to double the recipe if you’re having a party or going to a potluck. These babies will definitely be a big hit!

Enjoy!

Happy Cooking!

~Renee

Muffin cups lined with foil cupcake liners. (Paper ones are fine too but I like the look of these foil ones.)

Muffin cups lined with foil cupcake liners. (Paper ones are fine too but I like the look of these foil ones.)

Beating the cream cheese til it's smooth, scraping the paddle attachment and the bowl frequently so everything gets incorporated really well.

Beating the cream cheese til it’s smooth, scraping the paddle attachment and the bowl frequently so everything gets incorporated really well.

I'm pouring in the sugar a little at the time.

I’m pouring in the sugar a little at the time.

Adding the yummy vanilla.

Adding the yummy vanilla.

Adding the eggs, one at a time.

Adding the eggs, one at a time.

In goes the sour cream!

In goes the sour cream!

I'm adding in the little pinch of salt. I use Redmond Real Salt. It has minerals in it...that's not dirt or anything yucky! Heehee!

I’m adding in the little pinch of salt. I use Redmond Real Salt. It has minerals in it…that’s not dirt or anything yucky! Heehee!

Here's where I chopped up all those delicious Oreos. Check out my beautiful hand-made cutting board!

Here’s where I chopped up all those delicious Oreos. Check out my beautiful hand-made cutting board!

I'm letting my Kitchen "stir" in the chopped Oreos.

I’m letting my Kitchen Aid “stir” in the chopped Oreos.

For any kind of cupcakes, I always use an ice cream scoop with a lever. It makes things easy! (and uniform!)

For any kind of cupcakes, I always use an ice cream scoop with a lever. It makes things easy! (and uniform!)

Ahh... I can't wait to eat one!!! (Yes, they do sink a little in the middle but that's normal.)

Ahh… I can’t wait to eat one!!! (Yes, they do sink a little in the middle but that’s normal.)

Well, I couldn't possibly decide which picture is better...so I added them all! :-)

Well, I couldn’t possibly decide which picture is better…so I added them all! 🙂

Oreo Cheesecake Cupcakes

22 Oreos (15 whole, 7 coarsely chopped)

2 (8oz) Packages Cream Cheese, softened

1 1/2 tsp Vanilla

3/4 Cups Sugar

2 Eggs, room temperature

1/2 Cup Sour Cream

Pinch Salt

Reddi Wip Whipped Topping (optional, for serving)

 Preheat oven to 275°F. Put liners in 15 muffin cups. (Paper liners are fine but I used foil ones.) Place one whole Oreo into each liner; Set muffin tins aside.

Using an electric mixer, beat the cream cheese til it’s smooth. Blend in vanilla. Add the sugar, a little at a time, beating til incorporated each time you add sugar.

Add eggs, one at a time, beating well after each addition. Scrape the sides of the bowl as needed.

Add sour cream and salt. Beat til well combined. Stir in chopped Oreos. Divide the batter between the cookie-lined muffin cups.

Bake at 275°F til filling is set, approximately 22-24 minutes, rotating pans halfway through cooking time.

Cool cupcakes completely. Refrigerate at least 4 hours or overnight. (Overnight is better!) Serve with Reddi Wip whipped cream, optional.

**RECIPE AND PHOTOS BY RENEE’S GOURMETS**

©Renee Norris 2016

All rights reserved.

#oreo #cheesecake #cupcakes #dessert #creamcheese #reddiwip #greatfood #yummygoodness

Apple Walnut Oat Bars

Hey everybody!

Remember my recent apple-picking trip? I promised that I’d soon have some delicious recipes for you. Well, I came up with this super-good cookie bar recipe the other day.

In it, I used part spelt flour but if you’d rather, you can use whole wheat flour in place of that. (Spelt flour is much easier to digest than regular wheat flour though.)

These cookie bars are UNBELIEVABLY good!!! It was very difficult not to eat half the bars in one sitting! (Yes, I “managed” to only eat one…okay, maybe two. LOL)

These can also be made using dried apples instead of fresh, or you can use another fruit altogether. Have fun experimenting!

I’ll have more apple recipes for you soon, along with a few others tucked in there somewhere. I hope you love these like we do! (But, be careful…they’re addicting!)

Happy cooking!

~Renee

Apple Walnut Oat Bars 

1 Cup Butter, softened

1 Cup Brown Sugar

1/3 Cup Sugar

1 1/2 tsp Vanilla

2 Eggs, room temp

3 Cups Quick Oats

1/2 Cup Spelt Flour (or whole wheat)

1 Cup All-Purpose Flour

1 tsp Baking Soda

1/4 tsp Baking Powder

1/2 tsp Salt

1 tsp Cinnamon

1/4 tsp Nutmeg

1 Cup Apples, chopped

3/4 Cup Walnuts, chopped

Preheat oven to 350°F. Lightly spray a 13 x 9 inch pan with cooking spray; set aside.

Cream together the butter, sugar, brown sugar and vanilla til light and fluffy. Add eggs and blend well. 

In a medium bowl, combine remaining ingredients, except the apples and walnuts. Add to the butter mixture and stir just til everything comes together. Stir in the apples and walnuts.

Spread the dough into your prepared pan. Bake at 350°F for 18-20 minutes or til bars are light golden brown and set in the middle. Remove from oven.

Allow bars to cool completely (in the pan) on a wire rack. Cut into bars and serve. Enjoy!

**RECIPE AND PHOTOS BY RENEE’S GOURMETS**

©Renee Norris 2015

All rights reserved.

#apple #walnut #oats #dessert #greatfood

Banana Cake with Cream Cheese Frosting

You know sometimes you have those bananas that start turning pretty brown before you’ve had a chance to eat them? You hate to throw them away but they really aren’t good for a banana sandwich any more…well, this recipe is a great way to use them!

It’s pretty simple and oh-so-delicious! Everybody who’s tried it LOVES it! I think I love it a little TOO much…oh well…maybe I’ll burn those calories off somehow! 🙂

I hope you enjoy it as much as my family and I do!

Happy Cooking!

~Renee

Creaming together the butter and sugar.

Creaming together the butter and sugar.

Beating in the eggs.

Beating in the eggs.

Here, I'm adding in the sour cream and vanilla.

Here, I’m adding in the sour cream and vanilla.

Adding the dry ingredients and beating well.

Adding the dry ingredients and beating well.

Now, I'm folding in the mashed bananas. (The riper the bananas, the better!)

Now, I’m folding in the mashed bananas. (The riper the bananas, the better!)

Getting it spread in the pan...mmm...I can hardly wait! :)

Getting it spread in the pan…mmm…I can hardly wait! 🙂

Making the frosting:

Now...on to the frosting! I'm creaming the softened butter and cream cheese together.

Now…on to the frosting! I’m creaming the softened butter and cream cheese together, along with the vanilla.

A little at a time, I beat in the powdered sugar til the frosting is the consistency I want.

A little at a time, I beat in the powdered sugar til the frosting is the consistency I want.

I'm spreading on that yummy frosting...almost time to dig in!

I’m spreading on that yummy frosting…almost time to dig in!

And, the best part...I get to enjoy every morsel (at least of this piece)!!!

And, the best part…I get to enjoy every morsel (at least of this piece)!!!

Banana Cake with Cream Cheese Frosting

1/2 Cup Butter, softened

1 1/2 Cups Sugar

2 Eggs, room temperature

1 Cup (8oz) Sour Cream

1 1/2 tsp Vanilla

2 Cups All-Purpose Flour

1 tsp Baking Soda

1/4 tsp Salt

2-3 Ripe Bananas, mashed (about 1 cup)

1/2 Cup nuts, chopped (optional)

Frosting:

1 (8oz) Package Cream Cheese, softened

1/2 Cup Butter, softened

2 tsp Vanilla

3 3/4-4 Cups Powdered Sugar

1. Preheat oven to 350°F. Spray a 13 x 9 inch pan with cooking spray or Baker’s Joy; set aside.

2. In a mixing bowl, cream together the butter and sugar about 30 seconds or so til light and fluffy. Beat in eggs. Add sour cream and vanilla and mix thoroughly. 

3. In a separate bowl, combine the flour, baking soda and salt. Beat into the butter mixture.

4. Fold in the mashed banana and nuts (if using).

5. Spread batter in the prepared 13 x 9 inch pan. Bake at 350°F for 35-45 minutes or til cake is golden brown and center springs back when lightly touched. Remove cake from oven and cool in the pan.

To Make Frosting:

In a medium mixing bowl, cream the softened butter and cream cheese together, along with the vanilla. Gradually beat in enough powdered sugar to reach the desired consistency. Spread frosting over cooled cake. 

Store cake in refrigerator.

**RECIPES AND PHOTOS BY RENEE’S GOURMETS**

©Renee Norris 2015

All rights reserved.

Easy Peasy Pumpkin Pie

I hope everyone had a safe, happy Thanksgiving! We certainly did! I ate too much…as usual on Thanksgiving, with so many good things to choose from…but we had a great family time. I’m thankful all the time for my wonderful family and the closeness we share!

Speaking of sharing…I need to get to the recipe I have to share with you! This is the best pumpkin pie recipe that I’ve ever tried, not to mention that it’s easy as 1-2-3! It’s a great pie for the holidays or ANY time!

Gathering my ingredients. I used pumpkin from the ones we grew this year.

Gathering my ingredients. I used pumpkin from the ones we grew this year.

I just put everything (except the crust, of course!) into the bowl...

I just put everything (except the crust, of course!) into the bowl…

...and mix it together with my mixer til everything's well incorporated.

…and mix it together with my mixer til everything’s well incorporated.

Then I pour it into my deep-dish crust. (Sometimes...depending on the consistency of the pumpkin...I end up with a little left over. I use that in pancakes or something.)

Then I pour it into my deep-dish crust. (Sometimes…depending on the consistency of the pumpkin…I end up with a little left over. I use that in pancakes or something.)

Then, I slip the pie into the oven...and cover the crust with my handy (homemade) crust protector and wait for the yummy goodness!

Then, I slip the pie into the oven…and cover the crust with my handy (homemade) crust protector and wait for the yummy goodness!

Behold the yummy goodness! As Mr Food used to always say, "Oooo, it's so good!" ;)

Behold the yummy goodness! As Mr Food used to always say, “Oooo, it’s so good!” 😉

Easy Peasy Pumpkin Pie

1 Deep-Dish Pie Crust*

1 (16oz) Can Pumpkin or 2 Cups Fresh Cooked Pumpkin

1 (14oz) Can Sweetened Condensed Milk (NOT evaporated milk)

2 Eggs

1 tsp Ground Cinnamon

1/2 tsp Ground Ginger

1/2 tsp Nutmeg

1/2 tsp Salt

Preheat oven to 425°F. In a large bowl, with a mixer, combine all ingredients except the pie crust til they’re well combined. Pour into unbaked pie crust. (If you have a lil too much filling, you can use it in pancakes or another recipe.) Bake for 15 minutes. Reduce heat to 350°F; continue baking 35-40 minutes more, or til a knife inserted 1 inch from the edge comes out clean. Cool completely. When serving, garnish with whipped cream or as desired. Refrigerate leftovers.

*Can use 2 regular pie crusts instead of 1 deep-dish crust. 

*Note: I always cover my crusts with a crust protector to keep it from browning too much. If you don’t have any, just cover the crust loosely with aluminum foil. (Or do like my hubby did for me…cut a couple out of those “disposable” oven liners…they work perfect and can be reused!)

**RECIPE AND PHOTOS BY RENEE’S GOURMETS**

©Renee Norris All rights reserved.

No-Bake Mini Pumpkin Cheesecakes

Well, I think it’s time to use more of the pumpkins we grew this year! This is a recipe for some rich, super-delicious cheesecakes…and you don’t have to fool with baking them. I’ve gotten RAVES from everybody that’s tried them so far! (They really ARE wonderful!!!)

I only had 5 small bowls so I had some left overs. I think it’ll make about 8-10 servings.

Getting together all the ingredients.

Getting together all the ingredients.

Crushing up the graham crackers into crumbs.

Crushing up the graham crackers into crumbs.

Adding the sugars...

Adding the sugars…

...and the butter to pulse together for the crust.

…and the butter to pulse together for the crust.

Dividing the crust ingredients between the small bowls.

Dividing the crust ingredients between the small bowls.

Now, to beat the cream cheese til it's light & fluffy.

Now, to beat the cream cheese til it’s light & fluffy.

And, beating in the pumpkin, spice, and pudding mix til they're all well combined.

And, beating in the pumpkin, spice, and pudding mix til they’re all well combined.

Oh yeah...can't forget the sweetened condensed milk! Mmm, so creamy & good!

Oh yeah…can’t forget the sweetened condensed milk! Mmm, so creamy & good!

Now, to fold in the thawed whipped topping and refrigerate the mixture for a while.

Now, to fold in the thawed whipped topping and refrigerate the mixture for a while.

After it'd been in the fridge a while, I spooned it into my small dishes that I had put crusts in and added a little squirt of Whipped cream. And, the final touch...a sprinkle of cinnamon!

After it’d been in the fridge for about an hour, I spooned it into my small dishes that I had put crusts in and added a little squirt of Whipped cream. And, the final touch…a sprinkle of cinnamon!

No-Bake Mini Pumpkin Cheesecakes

Crust Ingredients:

1 Sleeve Graham Crackers

4 Tbls Butter, melted

1 Tbls Sugar

1 Tbls Packed Brown Sugar

Filling Ingredients:

1 (8oz) Package Cream Cheese, softened

1 (15oz) Can Pumpkin Puree (or 2 cups fresh)

3 tsp Pumpkin Pie Spice

1 (3oz) Pkg Cheesecake-Flavored Instant Pudding Mix

1 (14oz) Can Sweetened Condensed Milk

1 (12oz) Tub Frozen Whipped Topping, thawed

Additional whipped topping for garnish, if desired

Sprinkle of cinnamon for garnish, if desired

1. In a food processor, pulse graham crackers til they’re fine crumbs. Add the melted butter and sugars. Pulse to combine.

2. Spoon crust mixture into small dessert cups and pat gently into the bottom to form the crusts. Refrigerate while you prepare the filling.

3. In a mixing bowl, beat the cream cheese til light and fluffy. Add the pumpkin, pumpkin pie spice, and pudding mix and beat til well combined, scraping sides of the bowl as necessary. Beat in the sweetened condensed milk. 

4. Gently fold in the tub of thawed whipped topping, making sure it’s well incorporated.

5. Put the cheesecake mixture in the fridge to firm up for about an hour or so. Then, spoon the mixture into the bowls, on top of the crusts, Refrigerate til ready to serve.

6. When serving, if desired, top with a dollop of whipped cream (Those handy squirt cans work well!) and a sprinkle of cinnamon.

**RECIPE AND PHOTOS BY RENEE’S GOURMETS**

Nay Nay’s Nanner Puddin’

I was recently asked to make a “from-scratch” banana pudding…”none of that instant crap”…hahaha! I had always made the quick version before…with that “instant crap”. (Lazy??) And I like the taste of instant pudding anyway. But this inspired me to make “the Real Deal” and, after looking at several recipes, I came up with my own version.

It turned out to be one of the best banana puddings I remember ever having! My hubby gave it a big thumbs up too! So…I guess I won’t be taking the lazy way out any more…

There are quite a few steps I wanted to document, so there are a lot of pictures. (I love pictures! When making a recipe, it’s always nice to SEE what it’s supposed to look like at the different stages!)

Mixing together the sugar, flour, salt, and milk for the custard.

Mixing together the sugar, flour, salt, and milk for the custard.

Separating the egg yolks from the whites.

Separating the egg yolks from the whites.

After cooking the custard, I added a ladle full of it to the beaten egg yolks...

After cooking the custard, I added a ladle full of it to the beaten egg yolks…

...and whisked it in to "temper" the eggs.

…and whisked it in to “temper” the eggs.

Then, I added the tempered egg mixture to the custard...

Then, I added the tempered egg mixture to the custard…

...and cooked it 2-3 more minutes, making sure it was whisked to incorporate everything.

…and cooked it 2-3 more minutes, making sure it was whisked to incorporate everything.

I removed it from the heat and added the pats of butter and the vanilla, mixing everything together well.

I removed it from the heat and added the pats of butter and the vanilla, mixing everything together well.

I then poured the pudding into a bowl and covered it with plastic wrap. (In order to avoid a film on the pudding, place the plastic directly onto the pudding.) I refrigerated it for 2 1/2 hours.

I then poured the pudding into a bowl and covered it with plastic wrap. (In order to avoid a film on the pudding, place the plastic directly onto the pudding.) I refrigerated it for 2 1/2 hours.

After the 2 1/2 hours, I folded in a half container of thawed whipped topping Like Cool Whip).

After the 2 1/2 hours, I folded in half a container of thawed whipped topping (Like Cool Whip).

I made layers, alternating vanilla wafers, bananas, and the pudding.

I made layers, alternating vanilla wafers, bananas, and the pudding.

Deliciiousness in a bowl!!! I always prefer to let it sit in the fridge over night so the cookies are nice and soft!

Deliciousness in a bowl!!! I always prefer to let it sit in the fridge over night so the cookies are nice and soft!

Nay Nay’s Nanner Puddin’

2 Cups Sugar

6 Tbls All-Purpose Flour

Pinch Salt

3 Cups Milk (I used 2%)

3 Egg Yolks (from large eggs)

1/2 Stick Butter, cut into small pieces

2 tsp Vanilla

1 Box Vanilla Wafers (plus extra for garnish, if desired)

4-5 Bananas

8oz Tub Frozen Whipped Topping, thawed

1. In a large heavy saucepan, add sugar, flour, salt, and milk. Put on medium-low heat and cook, stirring constantly til it begins to thicken, approximately 15-20 minutes. (I used my whisk.)

2. In a small bowl, beat the egg yolks. Add a ladle full of the custard to the eggs. Whisk together to “temper” the eggs. Pour the egg mixture into the custard. Continue to whisk and cook it 2-3 more minutes, making sure everything’s incorporated.

3. Remove the pan from the heat. Stir in the butter pieces and vanilla. Pour pudding into a bowl and cover with plastic wrap. (Place the plastic directly onto the pudding.) Refrigerate at least 2 1/2 hours. Then, fold in half the thawed whipped topping. 

4. In a trifle dish or bowl, make layers alternating with the vanilla wafers, bananas, and pudding. Put the other half of the whipped topping on top. Refrigerate til ready to serve. (Several hours or overnight is best.)

**RECIPE AND PHOTOS BY RENEE’S GOURMETS**

Pumpkin Pound Cake

Since Fall is rapidly arriving, I’ve been thinking about making things using pumpkin. We just harvested some from our garden and I’ve been ITCHING to get busy! So, here’s the first of who knows how many…

Enjoy!!!!

 

Here are some of the pumpkins we grew this year...along with a couple cantaloupes and a watermelon...

Here are some of the pumpkins we grew this year…along with a couple cantaloupes and a watermelon…

First, put all the dry ingredients in a bowl and whisk them together.

First, put all the dry ingredients in a bowl and whisk them together.

Then, using a mixer, blend together the butter and sugar til they're creamy.

Then, using a mixer, blend together the butter and sugar til they’re creamy.

Next, beat in the eggs, one at a time.

Next, beat in the eggs, one at a time.

Add the pumpkin and beat well.

Add the pumpkin and beat well.

Alternately blend in the flour mixture and milk.

Alternately blend in the flour mixture and milk.

Pour the batter into a Bundt cake pan or tube pan. (I think mine is a 12-cup.)

Pour the batter into a Bundt cake pan or tube pan. (I think mine is a 12-cup.)

After the cake is done and completely cool, mix the glaze ingredients and pour them over the cake. You only need to pour it over the top...it'll go down the sides nicely.

After the cake is done and completely cool, mix the glaze ingredients and pour them over the cake. You only need to pour it over the top…it’ll go down the sides nicely.

It's really moist...and SO GOOD!!! (Like I used to tell my girls when they were little...yummy yummy to my tummy!!!)

It’s really moist…and SO GOOD!!! (Like I used to tell my girls when they were little…yummy yummy to my tummy!!!)

Pumpkin Pound Cake

3 3/4 Cups All-Purpose Flour

1 1/2 tsp Baking Powder

1 tsp Cinnamon

1/2 tsp Nutmeg

1/2 tsp Ginger

1 tsp Baking Soda

1 tsp Salt

2 Cups Sugar

1 1/2 Cups Butter, softened

6 Eggs, room temp.

1 Cup Pumpkin, cooked & mashed*

3/4 Cup Milk

Glaze Ingredients:

1 1/2 Cups Powdered Sugar

3 Tbls Butter, softened

1/8 tsp Cinnamon

3-4 Tbls Milk

1. Heat oven to 350°F. Grease and flour Bundt cake pan (or tube pan); set aside.

2. Put the first 7 ingredients into a bowl and whisk together. Set aside.

3. Using a mixer, cream together the 1 1/2 cups butter and 2 cups sugar in a large mixing bowl. (Beat at medium speed and scrape bowl as necessary.) Add eggs, one at a time, beating well after each addition. Add pumpkin; beat til well mixed. Add flour alternately with milk, beating at low speed til well mixed.

4. Pour batter into prepared 12-cup Bundt pan or tube pan. Bake 60 minutes or til a toothpick inserted in center comes out clean. Cool 10 minutes in pan then remove cake and place on a wire rack to cool completely. 

5. When cake is completely cool, mix together the powdered sugar and 3 Tbls softened butter. Add enough milk for desired consistency. Pour over top of cake and allow to run down the sides a little.

*Can also use 1 cup canned pumpkin

**PHOTOS AND RECIPES BY RENEE’S GOURMETS**

Creamy Almond Pound Cake

I had a hard time deciding on a name for this yummy pound cake. I mean, there are so many wonderful ingredients that I wanted to show off in the title…but it’d be wayyy too long to call it Buttery Cream Cheese Sour Cream Almond Vanilla Pound Cake so Creamy Almond Pound Cake won out. At any rate, it’s SUPER DELICIOUS!!! 🙂

Creaming together the cream cheese, sour cream and butter. (Sorry the picture turned out a lil blurry...it's hard to take a pic with my left hand, let alone with the mixer vibrating me!.)

Creaming together the cream cheese, sour cream and butter. (Sorry the picture turned out a lil blurry…it’s hard to take a pic with my left hand, let alone with the mixer vibrating me!.)

I took this one after I had blended in the sugar. The mixture's light & fluffy.

I took this one after I had blended in the sugar. The mixture’s light & fluffy.

Next, I mixed in the eggs, one at a time.

Next, I mixed in the eggs, one at a time.

Next, I mixed in the flour and cinnamon. (Make sure on this step you don't over mix.)

Next, I mixed in the flour and cinnamon. (Make sure on this step you don’t over mix.)

Ready for the oven! I don't have a very big bundt cake pan, so I used the extra batter for a couple small pound cakes too.

Ready for the oven! I don’t have a very big bundt cake pan, so I used the extra batter for a couple small pound cakes too.

You gotta be careful with this stuff...you might just get addicted! Mmmmmm!!!

You gotta be careful with this stuff…you might just get addicted! Mmmmmm!!!

Creamy Almond Pound Cake

1 1/2 Cups Butter (3 sticks), softened

4 oz. Cream Cheese, softened

1/2 Cup Sour Cream

3 Cups Sugar

1 tsp Almond Extract

1 tsp Vanilla

6 Eggs (at room temperature)

3 Cups All-Purpose Flour

1/2 tsp Cinnamon

1. Preheat oven to 325°F. Coat a 10-inch Bundt or tube pan with cooking spray or Baker’s Joy (my preference). Set pan aside. *

2. In large bowl, cream together the cream cheese, sour cream and butter til light and fluffy. Beat in sugar, almond extract and vanilla til well combined. Beat in eggs, one at a time, til well incorporated. Beat in flour and cinnamon.

3. Pour batter into prepared pan. Bake for 1 hour 20 minutes, or til a toothpick inserted in the center comes out clean.

4. Allow cake to cool 10 minutes. Then, turn it out onto a wire rack to cool completely.

5. ENJOY!!!

*Note: If your Bundt pan isn’t big enough, you can also make a “loaf” cake or two like I did.

**RECIPE AND PHOTOS BY RENEE’S GOURMETS**

Hot Fudge Cake

I’ve made this dessert quite a few times…everybody loves it and I get a lot of requests for it. (It really is THAT good!!!) However, since we had some friends over last night for supper around the firepit, my daughter Hannah talked me into cooking it over the fire. (That’s why the pictures change from my usual 9 x 9 pan to the cast iron dutch oven.)

I wasn’t really sure how it would turn out, but it actually went extremely well…thanks to the wonderful rack my hubby made for suspending the pot over the fire instead of having to deal with the flames IN the fire. (I’ll post pics at some point, but didn’t have time last night.) Thank you Honey! You’re the BEST!!! 😉

Mixing up the flour, sugar, 2 Tbls cocoa, baking powder, and salt. You don't even have to grease the pan!

Mixing up the flour, sugar, 2 Tbls cocoa, baking powder, and salt. You don’t even have to grease the pan!

Next, I'm mixing in the milk, oil, and vanilla...

Next, I’m mixing in the milk, oil, and vanilla…

...til it's nice and smooth.

…til it’s nice and smooth.

Hannah talked me into cooking it over the fire in my cast iron dutch oven. It was easy since I now have a nice rack to hold it up off the fire a bit. Thanks honey!!!

Hannah talked me into cooking it over the fire in my cast iron dutch oven. It was easy since I now have a nice rack to hold it up off the fire a bit. Thanks honey!!!

There's not much that's more delicious than Hot Fudge Cake with homemade ice cream!!!

There’s not much that’s more delicious than Hot Fudge Cake with homemade vanilla ice cream!!! (Recipe also on here!)

Hot Fudge Cake

1 Cup All-Purpose Flour

3/4 Cup Granulated Sugar

2 Tbls Cocoa

2 tsp Baking Powder

1/4 tsp Salt

1/2 Cup Milk

2 Tbls Vegetable Oil

1 tsp Vanilla

1 Cup Chopped Nuts, if desired

1 Cup Packed Brown Sugar

1/4 Cup Cocoa

1 3/4 Cups Very Hot Water

Ice Cream (for serving)

Heat oven to 350°F. Mix flour, granulated sugar, 2 Tbls cocoa, the baking powder, and salt in an ungreased 9 x 9-inch square pan. Mix in milk, oil and vanilla with fork until smooth. Stir in nuts. (I usually leave them out.) Spread in pan. Sprinkle with brown sugar and 1/4 cup cocoa. Pour very hot water over batter. (Don’t mix it!)

Bake 40 minutes. Spoon warm cake into dessert dishes and top with ice cream. Spoon sauce from pan onto each serving.

**PHOTOS BY RENEE’S GOURMETS**

*Recipe by Betty Crocker

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