3 little Miracles

3 little Miracles

Friday, September 25, 2009

Show us Your Life - Desserts

It is Show us Your Life - Desserts today over at Kelly's Korner. Last week was Go to Dinner Recipes, and I got so many yummy dinner ideas that I knew I had to go back and get some dessert ideas this week and share a few of my favorites as well.

I am a Paula Deen fan and I get her magazine so I have a recipe box filled with some of my favorite Paula Deen desserts that I make for special occasions, for church events, and sometimes just because I am in the mood to get in the kitchen and stir something up. This past week I actually made two of my PD favorites, one for Wednesday Night Supper at Church and one just because I was in the mood for at treat.

As always - find the schedule and past installments of Show Us Your Life Friday at http://www.kellyskornershowusyourlife.blogspot.com/
Here are my two favorite dessert recipes

German Chocolate Ooey-Gooey Butter Cake
(we call them brownies)

1 (18.25 oz.) box German chocolate cake mix
1 cup butter, melted and divided
1 large egg
1 (8 oz.) package cream cheese, softened
2 large eggs
1 tsp vanilla extract
1 (16 oz.) box confectioners' sugar
1 cup sweetened flaked coconut
12 cup chopped pecans

Preheat oven to 350 degrees. Lightly grease a 13x9x2 inch baking pan
In a large bowl, combine cake mix, 1/2 cup melted butter, and 1 egg. Beat at low speed with an electric mixer until combined. Press evenly into bottom of prepared pan: set aside.

In a large bowl, beat cream cheese at medium speed with an electric mixer until creamy. Beat in remaining 2 eggs and vanilla. Gradually beat in confectioners' sugar until smooth. Add remaining melted butter, beating at low speed until combined. Stir in coconut and pecans. Pour over cake mix layer, spreading evenly. Bake for 45 minutes (the center should remain slightly gooey). Remove from oven; let cool completely before cutting into squares.

THESE ARE SOOOOOO YUMMY while warm with a tall glass of milk!!!!
Almond-Crusted Butter Cake

1 ½ cups plus 3 tablespoons unsalted butter, softened
½ cup slivered almonds
1 (16 oz.) box confectioners’ sugar
6 large eggs
2 tsps vanilla extract
½ tsp almond extract
½ tsp salt
2 ¾ cups sifted cake flour

Preheat oven to 350 degrees. Spread 3 tablespoons softened butter over bottom and sides of bundt cake pan. Sprinkle sides of pan with silvered almonds; set aside.

In a large bowl, beat 1 ½ cups butter at medium speed with an electric mixer until creamy. Gradually beat in confectioners’ sugar until fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla extract, almond extract, and salt. Gradually beat in flour until combined. Spoon batter into prepared pan and bake for 1 hour, or until a wooden pick inserted in center comes out clean. Let cool in pan for 10 minutes. Remove from pan, and let cool completely on wire rack.

Hope you enjoy both of the delicious recipes I am #178

God Bless you and your kitchen ;-)

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