Coca Cola Tres Leches Cake

Cake Caffeinated...  yes, I like the sound of that. This cake is incredible to say the least! Tres Leches meets chocolate meets Coca Cola soda.  In other words, pure bliss. I love the simplicity of this cake, it starts from a cake mix but no one would know. There are two variations on this cake, if you want to do the Cherry Coca Cola version I would say the crushed cherry lollipops for garnish are a must =).  

This cake has similar flavors that remind me of one of my favorite cakes, which I'm sure nearly all of you have tried (and loved) at least once, "Better Than Sex Cake." I never though it could meet its match but here it is. This Coca Cola Tres Leches cake is an exciting, decadent must try that you will likely be adding to your favorite cakes recipe collection and sharing with others. Enjoy!

Also, check out MyCokeRewards where you can create your own recipe book and find many other exciting recipes using Coca Cola.

Compensation was provided by Coca-Cola, but Coca-Cola is not a sponsor, administrator, or involved in any other way with this pin/post. All opinions expressed are my own and not those of Coca-Cola.

Coca Cola Tres Leches Cake

Yields about 20 servings

Ingredients:

1 (15.25 oz) box Devil's Food Cake Mix (such as Betty Crocker)

1 1/4 cups Coca Cola or Cherry Coca Cola

1 Tbsp vegetable oil

4 large eggs

1 cup sweetened condensed milk

2/3 cup evaporated milk (1 5oz can)

2/3 cup heavy cream

1 cup Coca Cola or Cherry Coca Cola

Sweetened Whipped Cream Frosting:

1 1/3 cups heavy cream

1/4 cup granulated sugar

(Note: if you like cool whip you could use that instead, I just prefer the real thing)

Red Sprinkles, chocolate sprinkles or crushed cherry lollipops (optional)

Directions:

Preheat oven to 350 degrees.  In a large mixing bowl combine cake mix, 1 1/4 cups Coca Cola, vegetable oil and eggs.  Blend ingredients together using an electric mixer, on low speed for 30 seconds, then increase speed to medium and blend mixture for 2 minutes.  Pour mixture and evenly spread into a greased 13x9 baking dish.  Bake 30-35 minutes or until toothpick inserted into center comes out clean.  Remove from oven and allow cake to cool for 5 minutes.

Meanwhile, in medium mixing bowl, whisk together sweetened condensed milk, evaporated milk and 2/3 cup heavy cream.  Add in 1 cup Coca Cola and mix until combined.  Poke cake every 1/2"-1" with a long tinned fork.  Slowly pour Coca Cola milk mixture evenly over entire cake.  Allow cake to rest, uncovered for 30 minutes at room temperature.  Cover cake with plastic wrap and refrigerate for 1 hour (or overnight) until cake has cooled completely and the majority of the milk mixture has been absorbed.  

In a mixing bowl, using an electric mixer, whip heavy cream until soft peaks form.  Stir in granulated sugar and whip until stiff peaks form.  Spread sweetened whipped cream evenly over cooled cake.  Sprinkle frosted cake with optional sprinkles or crushed lollipops.  Serve immediately (note: when cutting and plating I'd recommend using a spatula to lift cake from pan, this isn't one of those cakes you can plate using a fork). Store cake in refrigerator (note that the sweetened whip cream will begin to separate after about 3 hours).

Recipe Source: Cooking Classy

Blackened Salmon Tacos with Corn Salsa and Cilantro Lime Ranch

If you haven't noticed yet Mexican food is my favorite.  Good Mexican food just bursts with exciting flavors that all blend so perfectly well together.  Nothing is bland, and it always keeps you craving it and coming back for more.  
My latest food craze is blackened salmon.  I've been getting it at one of my favorite local Restaurants almost weekly.  When I have a new food favorite I love to come up with my own version of it at home.  These tacos are bursting with enticing flavors that will likely have you making this dish many times around.  Soft tortillas are generously filled with tender, perfectly spiced salmon, then covered with a flavorful corn salsa, then it gets a delightful crunch from Romaine lettuce and another layer of flavor from a sprinkling of cheese and last but not least one of the best parts: it's drizzled with zesty cilantro lime ranch for one intensely incredible Blackened Salmon Taco!  Yum yum YUM! 

.

Blackened Salmon Tacos
Yields 4-6 tacos


Ingredients:
2 (6 0z) salmon fillets
3 Tbsp olive oil, divided


2 Tbsp all-purpose flour
2 1/2 tsp chili powder
1 tsp paprika
1 tsp packed brown sugar
1 tsp onion powder
1/2 tsp garlic powder
1/2 tsp cumin
1/2 tsp cayenne pepper (optional)
1/2 tsp salt
1/4 tsp freshly ground black pepper


For Serving:
Flour or corn tortillas, warmed (for corn I'd recommend the fry cooking method I use here)
Chopped Romaine lettuce 
Cotija or Parmesan Cheese, grated/crumbled
Corn Salsa, recipe follows
Cilantro Lime Ranch, recipe can be found here

Directions:
In a shallow mixing bowl, using fork, combine flour, chili powder, paprika, brown sugar, onion powder, garlic powder, cumin, cayenne, salt and pepper.  Heat 2 Tbsp olive oil in a non-stick skillet over medium heat.  Baste salmon fillets with 1/2 tsp olive oil on each side and dip salmon into spice mixture and generously coat each side.  Place coated salmon in preheated skillet and cook 3-4 minutes per  side until outside is lightly blackened and center of fillet is cooked through and opaque.  Flake salmon using a fork.  Assemble tacos by dividing salmon among tortillas, top with lettuce, corn salsa, cheese, and drizzle with Cilantro Lime Ranch.  Serve immediately.


Corn Salsa


Ingredients:
2/3 cup frozen corn, warmed
1 medium Roma tomato, diced
1 small Avocado, diced
2 Tbsp finely chopped yellow onion
2 tsp lime juice
1 dash garlic powder
Salt and Pepper to taste


Directions:
Combine all ingredients in a mixing bowl.

Cookies and Cream Popcorn

What do you make when your in a crunch for time but want a wowing, incredible and highly addictive treat?  Cookies and cream popcorn mix.  I don't know if there's a  better way to celebrate Oreos 100th birthday than by making a batch of this perfect, intensely delicious popcorn.   I didn't have time for a time consuming post today, so this was the perfect thing for me to make.  I made it in under 10 minutes!  It is one of my new favorite treats!  I couldn't stop eating it and even though it was 10:00 in the morning =).  Be warned, once you start munching it is going to be hard to stop.  I'd recommend wrapping some up in treat bags, tying them with a ribbon and gifting them to friends, neighbors or coworkers.  Enjoy!

If you love this popcorn then you may also like to try Cookies and Cream Rice Krispie Treats or Funfetti Popcorn.

Cookies and Cream Popcorn

Ingredients:

1/2 cup unpopped popcorn kernels, or 2 bags tender white popcorn

1 (12 oz) bag Vanilla Candy Melts, such as Wilton

24 Oreo cookies, chopped into pebble size pieces (about 3 cups)

Directions:

Pop popcorn kernels in popcorn popper into a very large bowl, according to manufacturers directions (or alternately in microwave if using microwave popcorn bags).  Remove any unpopped kernels.  Toss chopped Oreos into popped popcorn.

In a microwave safe bowl, melt Vanilla Candy Melts in 30 second intervals,  stirring after each interval until melted and smooth.  Drizzle half of melted candy melts over popcorn mixture.  Toss several times with a rubber spatula then drizzle remaining melted candy melts over popcorn mixture and toss mixture gently for about 30 seconds - 1 minute until evenly coated.  Pour mixture into wax paper to allow mixture to cool and candy melts to set.  Store Cookies and Cream Popcorn in an airtight container.

Recipe Source: adapted from Sing for Your Supper

Cold Stone Creamery Sweet Cream Ice Cream - make it at home!

I want it.  No I don't.  I need it.  No I don't.  I crave it.  No, I definitely don't.  I can't live without it.  Yes, yes okay it's true =).  Ice cream is something I will never give up!  It's just one of those things that makes life good.  It makes life simple for a moment to just be able to sit back on the comfy sofa or in the warm sunshine and enjoy a generous scoop of silky smooth, perfectly sweet ice cream.  I can't explain my addiction but at least I will admit it =).  
My all time favorite is Cold Stone Creamery's Sweet Cream Ice Cream.  So, of course I've had to figure out how to make it on my own at home.  I'd have to say the recipe I created tastes exactly the same.  I did make a change in ingredients compared to what they use, they use guar gum as a thickener but I didn't want to purchase it so I used cornstarch in my recipe.  The benefits of guar gum are that you don't have to heat the ice cream in order for it to thicken, whereas with cornstarch you do.  But the benefit of cornstarch is that it is a much more common house hold ingredients so you likely already have it on hand and use it for other recipes.  
To explain Cold Stone Creamery's Sweet Cream Ice Cream I would call it The Ice Cream of the God's.  Purely decadent, silky smooth, simple yet unbelievably incredible and the perfect base for any "mix-in."  My personal favorite "mix-ins" are Oreos or brownies.  I also love raspberries and graham cracker crust.  Oh and twix, okay okay I love them all but my top fav is Oreos.  What's your favorite mix-in?  Pick your favorite and add it to this insanely delicious Sweet Cream Ice Cream recipe.  I also love to eat it excluding mix-ins, it's so amazingly good no mix-ins are needed, just a bonus if desired.

Cold Stone Creamery Sweet Cream Ice Cream
Yields about 4 servings


Ingredients:
1/2 cup granulated sugar
2 Tbsp cornstarch
2 cups heavy cream
1 cup whole milk
1/4 cup light corn syrup


In a large saucepan, whisk together sugar and cornstarch until combine.  Pour in cream, milk and corn syrup and whisk until well blended.  Cook mixture over medium heat (sometimes I even cook it over medium high to speed it up a bit), stirring constantly until mixture comes just to a gentle boil. Once mixture reaches a gentle boil, reduce heat and allow mixture to gently bubble, stirring constantly, for 30 seconds. Strain mixture through a fine mesh sieve into a large bowl.  Cover mixture with saran wrap or wax paper, pressing directly against the surface of the ice cream base to prevent a skin from forming.  Refrigerate mixture until fully chilled, then transfer to freezer and freeze 1 hour - 1 1/2 hours (I've found this really helps the ice cream structure when freezing post ice cream maker processing, it basically gives it a head start). Transfer extra chilled ice cream mixture to an ice cream maker and freeze according to manufacturers directions.  Transfer ice cream to an airtight container and freeze until nearly firm, or freeze until firm and soften in microwave about 5-10 seconds until slightly softened.  Mix in desired "mix-ins" (if you wanted to prepare just as Cold Stone does, you could freeze a marble slab then use two large spoons to fold in mix-ins using chilled marble slab, or alternately you could add the mix-ins in during the last 5 minutes of processing in ice cream maker). 

Recommended mix ins:
crushed oreos
cookie dough bites, chopped
crushed graham cracker or graham pie crust
berries
diced brownies
sprinkles
chopped chopped candy bars
caramel, chocolate or berry sauce
crushed sugar cones or waffle cones
chocolate chips
chopped nuts
...basically whatever you feel like =)

Better Than Olive Garden Fettuccine Alfredo

Comfort food at it's best, creamy and utterly satisfying Fettuccine Alfredo!  Simple to make yet exquisitely divine.  This dish to me is proof of how a few basic ingredients can create an unforgettable dish.  An exciting meal doesn't have to be extravagant or expensive to be incredible. 
In my opinion this Fettuccine Alfredo is better than that of Olive Garden's.  You wouldn't believe how easy it is to make, you could have it made 5 times before you'd have it plated in front of you ready to eat at Olive Garden =).  Also, with this recipe you can basically feed your entire family for what it costs to buy one bowl of it at Olive Garden.  That's one reason I created this recipe, I'd rather make it myself at a lower cost.
Another way I love to enjoy this dish is with diced, grilled chicken breast.  So, if you'd like to add a protein to your meal toss in some seasoned grilled chicken.  You could even add in steak or shrimp for delicious alternative protein options, if desired.  I hope you and your family or friends enjoy this alfredo as much as I do!  Watch my future posts for my other Olive Garden recipe favorites: their bread sticks and salad (I've said it before home-made croutons make every salad better, the home made version is awesome.  Not to mention you don't have to be stingy with the tomatoes and olives like they are).
PS all you professional chefs out their don't judge my recipe =), I know I used two thickening agents and that isn't so common.  But, when you are the chef/recipe creator you get to make it exactly as you like which is what I did here.  I wanted the thickness of about 5-6 egg yolks without the added fats and cholesterol.  Some of you may be thinking whats the point with a dish this hearty, but I say every calorie counts.  I love how this sauce uses half milk, half cream and no butter.  Many Alfredo sauce recipes use all cream, add butter and sometimes even add cream cheese, for a pasta sauce that's too thick and shockingly fattening.  So, I guess you could say this Alfredo sauce is slightly lightened up, a great bonus.

Fettuccine Alfredo
Yields 4 Servings


Ingredients:
1 1/2 cups heavy cream
1 1/2 cups whole milk
3 large egg yolks
2 tsp cornstarch
1/4 tsp garlic powder (you can add an additional 1/4 tsp for more garlic flavor)
1/4 tsp onion powder
1/2 tsp salt, or to taste
2 oz freshly, finely grated Parmesan Cheese (1/2 cup)
2 oz freshly, finely grated Romano Cheese (1/2 cup), plus more for serving
2 oz freshly, finely grated Mozzarella Cheese (1/2 cup)
Freshly cracked black pepper, to taste
Chopped fresh parsley, for garnish (optional)
1 lb Fettuccine Pasta, uncooked


Directions:
Cook pasta according to directions listed on package, scoop out and reserve 1/4 cup pasta water into a small bowl before draining.
In a large saucepan combine cream and milk.  Scoop out and reserve 1/4 cup cream mixture into a small mixing bowl.  Scoop out and reserve another 1/4 cup cream mixture into a separate small mixing bowl.  Bring cream mixture in saucepan to a simmer over medium heat (a gentle bubble just below boiling).  Reduce heat to medium low.  Add 3 egg yolks to one of the small mixing bowls containing 1/4 cup cream mixture and stir egg yolks until very well blended, about 30 seconds.  Add 2 tsp cornstarch to separate small mixing bowl containing remaining 1/4 cup cream mixture, whisk mixture until well blended and smooth.  Add 1/4 cup hot cream mixture from saucepan to egg yolk mixture and blend, then add 1/4 cup hot cream mixture to cornstarch mixture and blend.  Pour both mixtures into hot cream mixture in saucepan.  Cook mixture over medium low heat for 3 - 4 minutes, stirring constantly until mixture has thickened and coats the back of a wooden spoon.  Reduce heat to low and sprinkle in garlic powder, onion powder, salt and finely grated cheeses.  Cook, stirring constantly until cheese has melted.  Thin sauce, if desired with pasta water that was reserved (I only add 2 Tbsp pasta water, just add to your desired consistency).  
Pour Alfredo sauce over drained pasta, toss to evenly coat.  Plate and garnish with additional grated Romano Cheese, optional chopped fresh parsley and sprinkle with fresh cracked black pepper.  Serve immediately.


Recipe Source: Cooking Classy

Almond Poppy Seed Pancakes with Almond Syrup

I speak the utter truth when I say these are one of the best stack of pancakes I have ever eaten!  They are undeniably incredible!  If you like almond poppy seed muffins then you will love these pancakes.  I created this recipe because I myself adore almond poppy seed muffins, but sometimes I'd just rather have pancakes so I wanted to combine the two delicious breakfast foods into one amazing dish.  I adapted the syrup recipe for these pancakes from my Vanilla Cream Syrup recipe, so it is a creamy, perfectly sweet, almond syrup that is a must with these pancakes.  If you are looking to switch up the ordinary buttermilk pancakes then you are definitely going to want to try these pancakes.  Once you try them it's likely you are going to want them every week.  

I love adding twists on pancakes, you may also like to try my Cornbread Pancakes with Honey Butter Syrup.  Everyone I've ever made them for loves them!

Almond Poppyseed Pancakes
Yields about 15 pancakes


Ingredients:
2 cups all-purpose flour
1/4 cup poppyseeds
2 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1 1/2 cups buttermilk
1 cup milk*
1/3 cup granulated sugar
2 large eggs
2 Tbsp vegetable oil
2 Tbsp applesauce
2 tsp almond extract
1 tsp vanilla extract
1 Recipe Almond Syrup
1/2 cup sliced almonds, toasted (optional)
Poppy seeds, for garnish (optional)


Directions:
Preheat a griddle to 350 degrees.  In large mixing bowl, whisk together flour, poppy seeds, baking powder, baking soda and salt.  In a separate mixing bowl whisk together buttermilk, milk, sugar, eggs, vegetable oil, applesauce, almond extract and vanilla extract for one minute.  Pour buttermilk mixture into dry mixture and stir just until combine, batter should be slightly lumpy (just be careful not to over-mix so you'll have fluffy pancakes).  Pour about 1/3 cup mixture at a time onto buttered preheated griddle (if you have a good non-stick griddle buttering isn't necessary).  Flip pancake when golden on bottom (bubbles wont appear on the surface much with these pancakes so mostly you just need to check the bottom for color).  Cook opposite side until golden.  Serve warm drizzled with Almond Syrup and garnished with optional toasted, sliced almonds and a light sprinkling of optional poppy seeds.


*Note: if you like thinner pancakes I recommend adding an additional 3 Tbsp milk (which is what I prefer) and if you like really thick pancakes omitting 1/4 cup milk.


Almond Syrup


Ingredients:
1/4 cup salted butter
1 cup granulated sugar
1/2 cup heavy cream
1/4 cup buttermilk
1/2 tsp baking soda
1 tsp almond extract


Directions:
Melt butter in a large saucepan over medium heat.  Whisk in sugar, cream and buttermilk.  Cook mixture, stirring frequently, until mixture begins to boil and sugar has dissolved.  Remove from heat and stir in baking soda and almond extract, whisk for about 10 seconds until mixture becomes foamy and frothy.  Serve warm.  Note: Mixture can be stored in the refrigerator up to one week and reheated before serving.


Recipe Source: Cooking Classy

Banana Mug Cake with Simple Cream Cheese Frosting

Can something this good really be this easy to make?  Yes!  Oh how I love mug cakes. Simple yet divine.  This cake is like banana bread meets vanilla cake, then it's smothered in a rich cream cheese frosting and of course it's finished of with some chopped pecans. If you haven't gotten into the mug cake craze yet then now is the time. This mug cake it unbelievably satisfying!  Curb that banana bread craving in a number of minutes and add a new recipe to your quick desserts recipe collection.  

Banana Mug Cake

Yields 1 large mug cake

Ingredients:

1/3 cup all-purpose flour

1/4 cup granulated sugar

1/4 tsp baking powder

1/8 tsp cinnamon

1 pinch salt

1/2 overripe banana, mashed very well (scant 1/4 cup)

1 tbsp vegetable oil

1 tbsp applesauce

1 tbsp buttermilk

1 large egg yolk

1/4 tsp vanilla extract

1 recipe Quick Cream Cheese Frosting, recipe follows

1 Tbsp chopped pecans or walnuts, optional

Banana slices, optional

Directions:

Prepare Simple Cream Cheese Frosting according to directions listed, set aside.  In a large mug, whisk together flour, sugar, baking powder, cinnamon and salt.  Add in mashed banana, vegetable oil, applesauce, buttermilk, egg yolk and vanilla, stir mixture until well blended (being sure to mix in the flour at the bottom of the mug well).  Cook mixture in the microwave on HIGH power for 2 1/2 - 3 minutes until done being careful not to overcook or your cake may be spongy.  Dollop with Simple Cream Cheese Frosting, sprinkle with optional nuts then garnish with optional banana slices.  Enjoy warm (once mug cakes cool they aren't quite as good).

Simple Cream Cheese Frosting

Ingredients:

1 1/2 Tbsp Cream Cheese, softened in the microwave several seconds

4 Tbsp powdered sugar

Directions:

In a small mixing bowl, using a fork,  whisk together softened cream cheese and powdered sugar until smooth.

Recipe Source: Cooking Classy

Funfetti Popcorn (or Bunny Bait for Easter)

I'm going to warn you now so you can't say I didn't warn you later, this festive, sweet treat is HIGHLY addictive!  Isn't it fun?  It's perfect for birthdays and holidays because not only is it amazingly delicious but it makes a huge bowl full so you'll have enough for a crowd of people.  It is also easy to switch it up for different holidays, I listed a few alternate variations below.  No matter what holiday it is, you are going to want this stuff around!  Both kids and adults alike will absolutely love it, and you will love how easy it was to make!

Funfetti Popcorn




Ingredients:
1/2 cup unpopped popcorn kernels, or 2 bags tender white popcorn
12 oz. Plain Vanilla Candy Melts, such as Wilton*
1 1/3 cups pretzel squares, broken into pieces
1 12 oz. bag plain Milk Chocolate M&Ms or Mini M&Ms (for Bunny Bait use pastel M&Ms)
Multicolored Sprinkles, about 1/4 - 1/3 of a 2 oz. container


Directions:
Pop popcorn in a popcorn popper into a large bowl (or alternately in the microwave if using microwave bags of popcorn) according to manufactures directions.  Remove any unpopped popcorn kernels.  Toss in broken pretzel pieces and M&Ms.  
Melt Vanilla Candy Melts in a microwave safe bowl on 50% power in 30 second intervals, stirring after each interval until melted and smooth.  Drizzle half of melted chips over popcorn mixture, then stir, tossing gently a few times with a rubber spatula.  Then drizzle remaining half of melted chips over popcorn, and gently stir mixture until evenly coated (don't over stir though or your sprinkles wont stick if the white chips begin to set and harden).  Pour mixture into a single layer onto wax paper.  Sprinkle entire mixture evenly with sprinkles before vanilla chips set.  Allow to cool and harden, then gently break into pieces and store in an airtight container. 
Note: I was able to fill 8 - 9 1/2"x 4" party treat bags about 2/3 full with this recipe, just to let you know so you have an idea for gift giving.


*These can be found in the cake decorating section of some supermarkets, at craft stores or at specialty kitchen kneads stores. 


Recipe Source: Adapted from Bake at 350




Switch it up (and name accordingly =)


Christmas - Christmas Crunch
Use 1 12 oz bag green and red Milk Chocolate M&Ms
Optional - add in crushed hard or soft (such as Bob's) peppermint candies
Use green and red sprinkles



Valentines - Love Lure
Use 1 12 oz bag pink, red, white Milk Chocolate M&Ms
Use red and pink sprinkles
Optional - add in cinnamon imperial hearts candy or pink, red and white conversation hearts


St. Patricks Day - Leprechaun Lunch
Use 6 oz green and 6 oz. yellow M&Ms, or 12 oz. green (available at craft stores)
Use green and yellow sprinkles 


Easter - Bunny Bait
Use 1 12 oz bag pastel colored Milk Chocolate M&Ms 


July Fourth - Fourth Fireworks Crunch
Use 6 oz red M&Ms and 6 oz blue M&Ms (available at craft stores)
Use multicolored red, blue and white sprinkles mix
Optional - sprinkle with red Poprocks candy once chocolate has almost set (so they don't just dissolve)


Halloween - Bat Bait
Use 12 oz brown and orange M&Ms
Use black and orange sprinkles
Optional - add in crushed Oreos in place of pretzles


Thanksgiving - Turkey Treats Mix
Use 12 oz. Reese's Pieces in place of M&Ms
Use brown, yellow, orange, red sprinkles


...That's just my random list I thought up but you could change these up (Bunny Bait not my own idea, adapted from Bake at 350) and add your own ideas.  You could even replace the M&Ms with jelly beans, skittles or Sixlets.  I hope you have fun holidays throughout the year and a great upcoming Easter!

Maple Apple Bars with Maple Cream Cheese Glaze

A truly delightful dessert is formed when the flavors of a apple spice cake meet the exciting flavors of a maple glazed doughnut.  These are scrape the pan clean good!  They are perfectly moist, generously spiced, loaded with fresh fruit, then smothered with silky maple cream cheese glaze.  This bar is Heaven!  I'm pretty certain that if I hadn't restrained myself with some self control then I easily could have finished the entire jelly roll pan myself, yeah just that good =).  My husband ate them and said mmmm this is like a healthier maple bar.  I'd have to agree, they tastes similar, but in my opinion these are better and healthier.  Spices and fresh fruit make everything better!  Got some extra apples lounging around just waiting for the perfect use?  Then you must give these a try!
  

Maple Apple Cake Bars
Yields 24 Bars


Ingredients:

2 cups all-purpose flour
1 tsp baking soda
1/2 tsp salt
1 tsp cinnamon
1/2 tsp nutmeg
1 cup granulated sugar
3/4 cup light-brown sugar
3 large eggs
1/2 cup vegetable oil
1/2 cup applesauce
1 tsp vanilla extract
3/4 tsp maple flavor 
2 cups (packed) unpeeled, grated gala apples (about 4 small, don't grate the core)
1 Recipe Maple Cream Cheese Glaze, recipe follows
1/2 cup chopped Pecans or Walnuts (optional)


Directions:
Preheat oven to 350 degrees.  In a mixing bowl whisk together flour, baking soda, salt, cinnamon and nutmeg, set aside.  In a large bowl, using an electric mixer, stir together granulated sugar, light-brown sugar, eggs, vegetable oil, applesauce, vanilla extract and maple flavor on low speed for 2 minutes.  Stir in dry ingredients and mix just until incorporated.  Stir in grated apples.  Pour mixture into a buttered 15x10 inch jellyroll pan.  Bake 22-25 minutes until golden brown and toothpick inserted into center comes out clean.  Allow to cool to lukewarm then frost with Maple Cream Cheese Glaze.  Sprinkle with optional nuts.  Cut into bars.  Store in an airtight container.


Maple Cream Cheese Glaze


Ingredients:
3 oz. 1/3 less fat Cream Cheese, softened
2 Tbsp butter, softened
1 tsp maple flavor
1 pinch salt
1 cup powdered sugar
2 Tbsp milk


Directions:
In a mixing bowl, using an electric mixer, whip together cream cheese, butter, maple flavor and salt until smooth.  Stir in powdered sugar and milk and mix until well blended and smooth.  

Chocolate Sugar Cookies with Peanut Butter Frosting (taste like Reese's)

Cookie dreams come alive with these delicious, indulgent cookies.  Traditional sugar cookies meet chocolate (pure cocoa powder) then are spread with a fluffy peanut butter frosting for one incredible cookie that tastes just like a Reese's!  These cookies have one of the best flavor combinations, chocolate and peanut butter.  They go together like salt and pepper.  They were made to be together.  If you love chocolate or peanut butter, and especially Reese's Peanut Butter Cups then these are the cookie for you!  
I love switching up the flavors on the traditional sugar cookie, because who doesn't love a frosted sugar cookie?  I started with the Original Bakery Style Sugar Cookie, then the Sugar Cookie Squares and then a real switch up with Cornbread Sugar Cookies with Honey Butter Frosting (also in Squares).  I also have more combinations in mind, so stay tuned for more sugar cookie posts in the future =).  

Chocolate Sugar Cookies with Peanut Butter Frosting
Yields nearly 2 Dozen


Ingredients:
2 cups all-purpose flour
1/2 cup cocoa powder
1/2 tsp baking powder
1/4 tsp baking soda
1/2 tsp salt
1/2 cup granulated sugar
1/2 cup light-brown sugar
9 Tbsp butter, softened (1 stick + 1 Tbsp)
2 Tbsp sour cream
1 large egg
1 large egg yolk
1/2 Tbsp vanilla extract
1 Recipe Peanut Butter Frosting, recipe follows
Chocolate Nonpareils (optional, but I'd say a fancy must =)


Directions:
Preheat oven to 350 degrees.  In a mixing bowl, whisk together, flour, cocoa, baking powder, baking soda and salt, set aside.  In the bowl of an electric mixer, whip together granulated sugar, brown sugar, butter and sour cream until light and fluffy about 3-4 minutes.  Stir in egg, egg yolk and vanilla.  Slowly add in dry ingredients and mix until incorporated (dough will be thick).  Scoop dough out 2 tablespoons at a time and form into balls.  Place balls onto greased cookie sheets and evenly flatten to about 1/2 inch thick using your hands.  Bake in preheated oven 9 - 10 minutes.  Allow to cool completely before frosting.  Frost with Peanut Butter Frosting and top with Chocolate Nonpareil Sprinkles if desired.


Peanut Butter Frosting


Ingredients:
1/2 cup creamy peanut butter
3 Tbsp butter, softened
1/2 tsp vanilla extract
1/8 tsp salt
1 1/2 cups powdered sugar
3 - 4 Tbsp milk


Directions:
In a large mixing bowl, using an electric mixer, whip together peanut butter, butter, vanilla and salt until smooth.  Stir in powdered sugar and milk (begin with 3 Tbsp then add 1 additional Tbsp milk later if desired), and blend until smooth and fluffy.


Recipe Source: Cooking Classy

Slow Cooker Sweet and Sour Chicken

Finally,  a sweet and sour chicken recipe that's incredible and not fried!  I created this recipe because so often I would avoid making sweet and sour chicken because of its fry cooking method.  I love sweet and sour chicken so I decided I needed to create a recipe that I wouldn't avoid making because it was fried.  I believe this recipe tastes equally as good as any of its fried sweet and sour chicken competitors.  Not to mention the prep time for this recipe takes about a quarter of the time it's fried opponent takes.  It's unbelievable easy to make.  It's as easy going to  pick up Chinese take-out.
One thing I love about slow cooker recipes is that they basically allow the food hours of marinating.  The flavors are just given so much time to blend together and really develop.  I think that is one reason this Sweet and Sour Chicken tastes so amazing!  Also, your heart will thank you later if you try this recipe and skip out on fried option.
Note that if you absolutely hate onion pieces then you can leave them out but I would recommend adding in 1/2 tsp onion powder in it's place.  Enjoy!

Slow Cooker Sweet and Sour Chicken
Yields 4 Servings

Ingredients:
3 boneless, skinless chicken breast halves (about 1 1/2 lb), cut into 1" - 1 1/2"pieces
1/2 cup chicken broth
1/2 cup light brown sugar
1/2 cup granulated sugar
1/3 cup white vinegar
3 Tbsp lemon juice
3 Tbsp low sodium soy sauce
3 Tbsp tomato paste
1/2 tsp garlic powder
1/4 tsp ground ginger
1/4 tsp freshly ground black pepper
1/2 - 1 tsp Sriracha hot sauce (optional)


1/3 cup chicken broth
1/3 cup cornstarch
3/4 cup diced fresh pineapple (you could also use canned but fresh is best)
1/4 of an onion, diced into 1" pieces
1/2 of a green bell pepper, diced into 1" pieces (I've also used red)


Directions:
Place diced chicken in a slow cooker.  In a mixing bowl combine, 1/2 cup chicken broth, brown sugar, granulated sugar, vinegar, lemon juice, soy sauce, tomato paste, garlic powder, ginger, pepper and optional hot sauce.  Whisk until well blended.  Pour mixture over chicken in slow cooker, press chicken into sauce to cover.  Cover slow cooker with lid and cook chicken on low heat for 5 - 7 hours. 
In a small mixing bowl, stir together 1/3 cup chicken broth and 1/3 cup cornstarch.  Whisk until well blended then gently fold cornstarch mixture into chicken mixture (chicken will be very tender that's why I say "fold").  Fold in diced pineapple, onion and bell pepper.  Cover slow cooker with lid and cook mixture on low for an additional 20 - 30 minutes until sauce thickens and fruit/veggies are slightly tender.  Serve warm with white or brown rice.


Recipe Source: Cooking Classy

Baby Birds Nest Pretzels

Aren't treats so cute when they are in tiny form?  Speaking of tiny, you should check out the tiniest doughnuts ever over at What will we do today?  They are pretty much the coolest thing I've ever seen =).  I just saw them when I was browsing Foodgawker and I instantly fell in love.  As a kid they would have been one of my favorite things, like these.  
I made these based off my last post, Bird's Nest Rolo Pretzels.  They are basically the same recipe, but I made two versions because I wanted a simple version and slightly more difficult but worth it version.  These actually are quite simple but just more time consuming than the other option.  Take your pick between the two, either way you will have such a fun treat for Spring time or Easter.

Product enlarged to show detail =)

Baby Birds Nest Pretzels
Yields 24


Ingredients:
1 recipe Bird's Nest Rolo Pretzels (use all blue Sixlets)


1/4 cup + 2 Tbsp powdered sugar
1 Tbsp butter, softened
1 tsp milk
yellow and red gel food coloring


1 Tbsp semi-sweet chocolate chips


Directions:
Prepare Bird's Nest Rolo Pretzels according to directions listed.  In a small mixing bowl, using a fork, combine powdered sugar, butter and milk.  Stir until well blended and smooth.  Tint mixture with yellow and red food coloring to make an orange color (you will need more yellow than red) and stir until well blended.  Scoop mixture into a small ziploc bag, and using scissors, snip a tiny tip off the end.  Pipe beaks onto blue Sixlets. 
In a small microwave safe bowl, microwave chocolate chips on 50% in 30 second intervals, stirring after each interval until melted and smooth.  Paint eyes onto Sixlets using the tip of a wooden toothpick.  Store Baby Birds Nest Pretzels in a single layer in an airtight container.

Bird's Nest Rolo Pretzels

Are you looking for a cute, simple Easter treat to make this year?  Then these may just be exactly what you are looking for!  These are not only adorable but they are delicious and so easy to make.  They are fun for kids and adults alike.  They are simply a salted mini pretzel topped with a melted rolo, 3 pastel colored Sixlets candies and sweetened toasted coconut.  They are a bite size, crunchy, chocolaty, coconut and caramel delight!  I hope you enjoy and have a great Easter!  

You may also like to make these as Baby Birds Nest Rolo Pretzels.

Bird's Nest Rolo Pretzels
Yields 24 (recipe can be doubled, just prepare in 2 separate batches)


Ingredients:
24 mini square pretzels
24 Rolo chocolate candies, unwrapped
Pastel colored Sixlets chocolate candies, unwrapped (about 1/3 bag)
1 1/2 cups sweetened, toasted coconut, very lightly crushed



Directions:
Preheat oven to 250 degrees.  Place 24 pretzels in a single layer on wax paper lined cookie sheet.  Top each pretzel with one Rolo candy in the center of pretzel.  Place Rolo lined pretzels in preheated oven and bake for 5 minutes.  Remove from oven and gently press three Sixlets candies into the center of each melted rolo.  Gently press toasted coconut around edges of melted rolo.  Place Bird's Nest Pretzels in the freezer for 5 minutes, until chocolate hardens.  Carefully pretzels remove from wax paper (you can use a butter knife to remove bottom), store in an airtight container.


Recipe Source: Cooking Classy