1 cup butter
1 cup Guinness stout
¾ cup extra-dark unsweetened cocoa powder
2 large eggs
1 cup sour cream
1 TBSP vanilla extract
2 cups ap flour
1 cup sugar
1 cup packed brown sugar
2 ½ tsp baking soda
¾ tsp salt
1 ½ cups powdered sugar
8 oz cream cheese (softened)
½ cup heavy cream
Preheat the oven to 325, Butter a 9-inch springform pan.
Melt the butter in a small saucepan over medium heat. Add the Guinness and bring to a simmer. Remove the pan from the heat and whisk in the cocoa and white sugar. Cool 10 mins. In a separate bowl whisk the eggs, sour cream and vanilla. Add the cocoa-beer mixture to the egg mixture. Add the cooled cocoa mixture to the egg mixture and whisk until smooth. Slowly add the flour, brown sugar, baking soda, and salt. Whisk until well-combined. Pour the batter into the prepared springform pan. Bake until the cake springs back when pressed in the middle or a toothpick, inserted in the center comes out clean, 50 to 55 minutes. Let cool on a wire rack for 1-2 hours. Remove the cake and place on a platter or cake stand. Beat all the frosting ingredients until smooth and spread on the top of the cake. Enjoy!
This is one of my favorite salads, it’s crunchy, sweet, and the real bonus?… filled with bacon!! This is a perfect and easy salad to make and bring to potlucks also.
1/2 cup mayo
2 TBSP sugar
2 TBSP white vinegar
12-oz of broccoli, chopped
1 small red onion, finely diced
1/4 cup craisins
1/4 cup sunflower seeds
8 slices of bacon, cooked til crisp and crumbled
Whisk the first 3 ingredients in a large bowl, toss in everything else and stir til well coated, cover and refrigerate for 2-3 hours for all the flavors to blend together. Enjoy:)
Who doesn’t love a good dip? Now that football season has officially begun, dips are where all the action is at! Whip this up and grab a bag of tortilla chips and enjoy!
1/2 red onion, diced finely
1 bell pepper, chopped (I use yellow or orange)
1 small bunch green onions, chopped
1 tsp minced garlic
1 jalapeno pepper, finely diced
1/2 pint of cherry tomatoes, quartered
1-15 oz can black beans, drained and rinsed
1-15 oz can black-eyed peas, drained
1-11 oz can corn with jalapenos
1 avocado, diced
1/2 tsp black pepper
small bunch of cilantro, chopped
8-oz of your favorite zesty Italian dressing, I use the olive garden brand.
In a large bowl, toss all the ingredients together, pour the dressing over the top and stir. Store in the fridge until serving. Easy Peasy and not to mention, yum!!!
1 1/2 cups finely chopped pecans
1 cup flour (you can use GF flour also)
½ cup butter, melted
Mix together and press into a 9×13 baking dish. Bake at 350 for 15 mins. Cool completely.
8oz cream cheese (softened)
1 cup powdered sugar
1 cup Cool Whip, thawed
Beat the cream cheese and sugar together til smooth, fold in the Cool Whip, spread evenly over the crust. Refrigerate for 30-40 mins.
2 boxes 3.4 ox cheesecake pudding mix
2 cups milk
1 cup heavy cream
2 pints of fresh raspberries
Whisk the pudding mix, cream and milk together, fold in the raspberries, layer on top of the cream cheese layer. Refrigerate for another 20 mins.
1 pint raspberries
8oz of Cool Whip, thawed
Top the 3rd layer with the pint of raspberries, and smooth the remaining cool whip over the top. Refrigerate until serving.
1 pint fresh strawberries
1/3 cup sugar
2 tsp vanilla
Wash, remove stems and ¼ the strawberries. Combine all 3 ingredients in a saucepan and cook over med heat, stirring often. Cook until sauce thickens, about 15 mins. Place ½ of the mixture in your blender (or use your immersion blender) and puree. No blender? Use a potato masher, works just fine:) Mix the puree in with the remaining ½ and refrigerate until serving.
Dark Caramel Sauce
½ cup butter
3/4 cup packed dark brown sugar
1/2 cup heavy cream
2 tsp vanilla
Bring the sugar, butter and cream to a gentle boil and cook until thickened, about 7-8 mins. Remove from heat and add the vanilla. Cool and store in an airtight container. When serving, warm in the microwave for 30-40 seconds, til nice and pour-able:) So much better homemade than the store-bought stuff, and simple to make!
Brown Sugar Peach Crisp
You know that first bite into a ripe and succulent yellow peach, where the peach juice runs down your chin? There is nothing like it! I’ve always thought of peaches as a luscious treat, whether they are baked or grilled or my preference: being picked from the tree and eaten fresh. Summer is peachy-yum time! This peach crisp is one of my favorites and a super easy dessert to make and pair with a pouring of heavy cream, a scoop of vanilla ice cream or cold whipping cream. In all honesty, I add all three!!
4-5 cups sliced fresh peaches
½ cup all-purpose flour
½ cup brown sugar (packed)
1 ½ tsp cinnamon
¼ tsp nutmeg
¼ tsp salt
1 cup of rolled oats
½ cup cold butter
Preheat oven to 350. Throw those sliced peaches into a greased 8×8 baking dish. In a large mixing bowl, whisk the flour, brown sugar, cinnamon, nutmeg, salt, oats and cut in the cold butter. Sprinkle over the peaches and press topping into peaches. Bake in the preheated oven until topping is lightly browned, about 45 mins.
Note #1-To make this recipe GF is easy, just switch out to GF flour, or Almond flour and there are GF rolled oats available in practically every market.
Note #2-Most people detest the peeling of peaches: here’s a trick, bring a large pot of water to boil, place the fresh peaches in and set your timer for 70 seconds, scoop them out and place in a large bowl of ice water, after a few seconds, pull them out, cut the peach in half and where the slice is, peal the skin right off!