Irish Hills Cupcakes

From Pioneer Woman:

Thepioneerwoman.com/cooking/2014/03/Irish-hills-cupcakes/

Mine are definitely not as pretty as hers were but they were absolutely divine. They were so good that as soon as the first batch was eaten, I made more so that I could bring them to work. So so delicious!!! 

Apple Crisp

Well it's been an awful long time since I have contributed to this blog!  Time to get on it!  I made this apple crisp last night for a potluck and it went so fast I barely got a piece!!  Unfortunately I didn't get time for a picture of it all nicely done but here is a picture of what was leftover lol!!



I found the recipe on allrecipes.ca

Apple Crisp:

10 cups of all purpose apples (I used macintosh), peeled, cored and sliced
1 cup of white sugar
1 TBSP flour
1 TSP ground cinnamon
1/2 cup water


Crumble:

1 cup quick cooking oats
1 cup of flour
1 cup brown sugar, packed
 1/4 TSP baking powder
1/4 TSP baking soda
1/2 cup butter, melted

Instruction:

Preheat oven to 350 degrees F

Place all apples in a 9x13 pan, mix white sugar, 1 tbsp flour, 1 tsp ground cinnamon and sprinkle over apples.  Pour water evenly over all.

Combine oats, flour, brown sugar, BP, BS, and melted butter.  Crumble evenly over apple mixture.

Bake for 45 mins.

Excuse this picture as well it tastes WAY better than it looks:

Peanut Butter Chocolate Banana Cream Pie....oh yes, you read that correctly.

ACK!!! Be careful when you make this dessert, people may attack in order to get it away from you. Dangerous stuff!!  Also DO NOT, under any circumstances, make this while you are alone!!!  You WILL attempt to eat it all!!  I made this for a potluck dinner and just like the apple crisp it went FAST.... so AGAIN, this bad picture taker only got a pic of what was leftover.  SIGH!!! and I did such a good job on decorating it!! Oh well, it really only matters how it tasted and that was OMG.... yup, OMG, not sure what else to say....OMG  did I say that yet?

Found this recipe on the good old Kraftrecipes.com site.

Peanut Butter Chocolate Banana Cream Pie

Ingredients:

35 vanilla wafers, finely crushed (about 1 cup)  (I used Nilla cookies)

1/4 cup butter melted

2 oz bakers semi sweet chocolate, divided (I used a handful of chocolate chips)

1/2 cup creamy peanut butter, (I used natural peanut butter just to take down the sugar content a bit)

2 bananas cut in half length-wise (I used 4 to make sure it covered the crust)

2 pkg (102g) vanilla instant pudding

2 cups cold milk

2 cups Cool Whip, thawed, divided

2 Tbsp salted peanuts coarsely chopped

Directions:

Heat oven to 350 degrees F

Mix wafer crumbs (I crushed them in a ziplock bag by rolling over them with a rolling pin) and butter until blended and press into a 9 inch pie pan, bake 5-8 min, or until golden brown. Cool completely.  Meanwhile, make chocolate curls from 1/2 oz chocolate.

Microwave remaining 1 1/2oz chocolate and PB 30 seconds, stir if not smooth repeat for another 30 seconds until mixture is smooth.  Place bananas in crust; drizzle with melted chocolate.

Beat pudding mixes and milk in a large bowl with whisk for 2 mins.  Stir in 1 cup Cool Whip.  Spread over bananas; top with remaining cool whip.

Refrigerate (IF you can fight off the masses that long) 3 hours.  Top with chocolate curls and chopped peanuts just before serving.

I highly suggest wearing riot gear while serving, it can get violent!!

Excuse the pic it WAS pretty, but this was all that was left!! lol!

Eat more Bars

From Best of Bridge

I found it reposted here:

Www.recipelink.com/msgbrd/board_0/2000/APR/49441.html

3/4 cup honey

1 cup peanut butter

10 reg size marshmallows

1 cup Choc chips

1 cup peanuts

3 cups Rice Krispies

In a large pot Bring honey and peanut butter to a boil over medium heat. Stir constantly.

Add marshmallows and chocolate chips, stirring until melted.

Remove from heat and stir in peanut and Rice Krispies. Press into a 9x13 pan. Cool.

These are simply amazing. I brought them to Christmas and they were a huge hit!

Even Skelly got into them....

Glazed Lemon Zucchini Bread

From the Lil' Luna blog here:
http://lilluna.com/glazed-lemon-zucchini-bread/

And cut and pasted here for convenience:

Ingredients

• 2 cups cake flour
• 1/2 tsp. salt
• 2 tsp. baking powder
• 2 eggs
• 1/2 cup canola oil
• 1 1/3 cups sugar
• 2 TB lemon juice
• 1/2 cup buttermilk
• zest of 1 lemon
• 1 cup grated zucchini
Glaze ingredients:
• 1 cup powdered sugar
• 2 TB lemon juice
• 1 TB milk
• 
  

Instructions

1. Mix flour, salt and baking powder in a medium bowl and set aside.
2. In a large bowl, beat eggs. Then add oil and sugar until well blended. Add lemon juice, buttermilk, lemon zest to this mixture and blend all together.
3. Fold in zucchini until it is mixed well.
4. Add dry mixture to the wet mixture and blend all together until well combined.
5. Pour batter into greased 9x5 loaf pan.
6. Bake at 350 for 40-45 minutes.
7. While still warm, make glaze and spoon over the bread. Let the glaze set up before cutting and serving.

Once again I forgot to take photos of the bread, but visit the blog above because she posted many great photos of it.

This was AMAAAAZING!  So so so so good!  Husband-of-Cheerios agreed and thought that I should not have brought any to work.  I had to bring some to work though - how else would I get a proper rating?  I'm just going to have to make some again.  Not too soon though because this is DANGEROUSLY tasty and should only be made rarely or to entice cheating during weight loss contests.

I did bring some to work, put it anonymously in the lunch room with a bunch of post-it notes and received the following reviews:

* I'm personally not a big lemon fan - but these are phenomenal! Not too sweet, the icing compliments it so well.  And I'm a sweet person but I love how these can be eaten a lot and it's not too sweet!  Great work & Thank you!
* So Yummy!
* Excellent flavor!  The lemon flavor is delicious and the zucchini taste is very subtle & not overwhelming.  Not overly sweet!
* What's with the zucchini?  Maybe raspberries?  You made me eat veggies!  Very good!
* Very deliciously moist and sweet
* Oh my! This was amazing!  The icing on top was the perfect finishing touch! Thank you so much!
* Excellent texture, spot on sweetness & acidity.  Well done.
* Delicious - love the taste of lemon here!
* So good!

Blueberry Buckle

As posted by Anna Olson on the food network website:  http://www.foodnetwork.ca/recipe/blueberry-buckle/2573/

I raised an eyebrow when she said "scrape the batter into the pan and smooth out" but its true.  The batter is very very thick!

 

This was really tasty but I was expecting it to taste sweeter somehow.  It was also just a little dry.  Husband of Cheerios said the same thing.  I brought it to work - into the lunch room with the comment jar again.  Fun!  Was anyone be brave enough to say something like "it's not sweet enough" or "it's dry"?  

Here were the comments:

** "Nice! Not too sweet! Topping was awesome - cake a little dry :)   "

** "Yummy!  The bottom of the cake wasn't as moist as the top.  The blueberries were great though!"

** "The buckle was sliced kinda thin - only 2 bites per slice."

** "Tastes great!"

** "Best comments will come from the RM team.  Sadly we missed the opportunity to try the cake!  For best results, please deliver next cake directly to 3-91.  Thanks."

All in all, it was good but didn't make me foam at the mouth so I think I'll let this one pass next time.

Old Fashioned Banana Cake

From the Barefoot Contessa on the Food Network website:  http://www.foodnetwork.com/recipes/ina-garten/old-fashioned-banana-cake-recipe.html

Cut and pasted for convenience below:

Ingredients
3 very ripe bananas, mashed
3/4 cup granulated sugar
1/2 cup light brown sugar, lightly packed
1/2 cup vegetable oil
2 extra-large eggs, at room temperature
1/2 cup sour cream
1 teaspoon pure vanilla extract
Grated zest of 1 orange
2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon kosher salt
1/2 cup coarsely chopped walnuts (optional)
Cream Cheese Frosting (recipe follows)
Walnut halves, for decorating (optional)

Cream Cheese Frosting:
6 ounces cream cheese, at room temperature
6 tablespoons (3/4 stick) unsalted butter, at room temperature
1 teaspoon pure vanilla extract
2 1/2 cups sifted confectioners' sugar (1/2 pound)

Directions
Preheat the oven to 350 degrees. Grease and flour a 9 by 2-inch round cake pan.

In the bowl of an electric mixer fitted with the paddle attachment, mix the bananas, granulated sugar, and brown sugar on low speed until combined. With the mixer still on low, add the oil, eggs, sour cream, vanilla, and orange zest. Mix until smooth.

In a separate bowl, sift together the flour, baking soda, and salt. With the mixer on low, add the dry ingredients and mix just until combined. Stir in the chopped walnuts, if using. Pour the batter into the prepared pan and bake for 45 to 50 minutes, until a toothpick inserted in the center comes out clean. Cool in the pan for 15 minutes, turn out onto a cooling rack, and cool completely.

Spread the frosting thickly on the top of the cake and decorate with walnut halves, if using.

Cream Cheese Frosting:
Mix the cream cheese, butter, and vanilla in the bowl of an electric mixer fitted with the paddle attachment on low speed until just combined. Don't whip! Add the sugar and mix until smooth. Yield: frosting for one 9-inch cake.

This cake was pretty tasty.  To me, it was banana bread with cream cheese icing.  As I prefer carrot cake with icing and banana bread plain, I won't make this again.  

However, I took this cake to work and left it in the lunch room with a note - asking people to leave their feedback comments in a jar.  The problem was, I had it in my office for an hour before it hit the lunch room...and my team ate 75% of it.  LOL.  

There were 3 comments left behind:

"Om nom nom!"

"OMG!! Love this cake!  I'm going to have a second piece when no one is looking!"

"I was too late.  :(   "

The comment jar in the lunch room was just fun.  I am going to do that again...  :)

Moms soft raisin cookies

This is one of the recipes that I've been hoarding without trying for at least a decade...

Originally from Taste of Home cookies...

2 cups raisins

1 cup water

1 cup shortening 

1 3/4 cup sugar

2 eggs lightly beaten

1 tsp vanilla

3 1/2 cups flour

1 tsp baking powder

1 tsp baking soda

1 tsp salt

1/2 tsp ground cinnamon

1/2 tsp ground nutmeg

1/2 cup chopped walnuts

Combine raisins and water in a small saucepan, bring to a boil. Cook for 3 min. Remove from heat and let cool - do not drain.

In a large bowl, cream shortening until light and fluffy . Gradually add sugar. Add eggs and vanilla. Combine dry ingredients; gradually add to creamed mixture and blend thoroughly. Stir in nuts and raisins.

Drop by teaspoonful 2 inches apart on greased baking sheets. Bake at 350 degrees for 12-14 minutes or until set. Cool on wire racks.

And now... The review. This recipe should have a caution on it - SO SO ADDICTIVE!!!!! These are delicious. I brought them to work and no one could eat just one. A very risky recipe to make if watching your diet but the best recipe ever if trying to please a crowd.

Snack Time - Jose's Oatmeal Peanut Butter Chocolate Chip Cookies

A snowy day has to mean baking, right? Today was the perfect day to bake. So I wandered over to see what I had in the pantry to put into some cookies. Slim pickings (especially once I through out some of the items I came across, ewwwwe) but I found mini M&M's, peanut butter and oatmeal. Then I needed a recipe so I turned to epicurious.com and found 2. I didn't have the nuts required for the first so I tried option two.

It took a couple of tries to get the baking right, not a recipe fault but operator error.  I was trying to short cut and do two sheets at once, they were too soft. So I turned up the oven a bit and then they were too hard. When I did one sheet at the correct temperature for the exact time they were perfect. Go figure. LOL

http://www.epicurious.com/recipes/food/views/Joses-Oatmeal-Peanut-Butter-Chocolate-Chip-Cookies-11797

These were great. 

I will make them again. 

Buttertart Squares

From my old recipe box...checking to see if it would make the new recipe box.  :)

1 1/4 cup flour
1/2 cup butter
1/4 cup brown sugar
Mix and press into 9" square pan. Bake at 350F for 15 minutes.

1/3 cup butter
1 cup brown sugar
2T cream
1 egg beaten
1 tsp vanilla
1 T flour
1 cup raisins

Mix and spread over base. Return to oven and bake 20-30 min or until golden brown.

These were super yummy.  I brought them to work and passed them out there to make sure I didn't eat the whole pan myself.  I think I would add more filling to the top next time - as that's my favourite part.  These are dangerous addictive and did not last long.  Very quick and easy to make too.

Auntie Joyce's Brownies

At my wedding shower, the guests each brought a recipe to share.  It took me 14.5 years to try this one...I don't know why.  LOL  Maybe it's because I'm not a huge brownie fan.  :)

1.5 cups sifted all purpose flour (i cheated and didn't sift)
1 tsp salt
2 cups granulated sugar
1/2 cup cocoa ( 8 tablespoons)
2 tsp vanilla
1 cup oil
4 eggs
1/4 cup cold water
1/2 or more of chopped walnuts ( I skipped the nuts)
Mix all together and beat until smooth. Do not overbeat.  Turn batter into 13x9x2 greased pan and bake at 350F for 30 minutes (no longer).  Cool & ice.

Frosting:
Melt 2 squares unsweetened chocolate in top of double boiler, stir in 1 cup icing sugar, one egg (beaten), 2T butter and 1 tsp vanilla.  Cool a bit before spreading on the cake.

These make a very moist and fudgie brownie.  I brought these to work and the brownie lovers went crazy and couldn't stop eating them.  LOL  If you love brownies - you should try these.  I prefer cake brownies but these were very decadent and the rest of the family loved them.  I will make these again...and not wait another 14 years.  :)

Chocolate Guinness Cake

Someone at work gave me a recipe for Guinness chocolate cake.  A few weeks later she followed up by bringing me two cans of Guinness!!!

I admit it...beer is gross and I couldn't imagine a cake using it would taste good at all.  I googled the recipe and found a variation that used Bailey's for the icing.

I made the cake and between layer icing using the original recipe - from Chatelaine as seen here. I made the outer icing using the Bailey's recipe from the blog "Let them eat cake" here.

Repeated here for convenience:

Ingredients

• 11/2 cups (375 mL) all-purpose flour
• 3/4 cup (175 mL) cocoa powder
• 11/2 tsp (7 mL) baking powder
• 1 tsp (5 mL) baking soda
• 1/2 tsp (2 mL) salt
• 3/4 cup (175 mL) unsalted butter, at room temperature
• 1 cup (250 mL) lightly packed brown sugar
• 2  eggs
• 1 tsp (5 mL) vanilla
• 1 cup (250 mL) dark stout beer, such as Guinness, or your favourite beer
• 3 cups (750 mL) icing sugar
• 1/2 cup (125 mL) cocoa powder
• 1/2 cup (125 mL) unsalted butter, at room temperature
• 1/3 cup (75 mL) beer or milk
• 1 tsp (5 mL) vanilla
•  Generous pinch of salt
• 11/4 cups (300 mL) candied beer nuts, chopped (optional)

Believe it or not, beer does amazing things for cake. Our St. Patrick’s Day special is dense and rich, with the slightest undertone of stout.

Instructions

• Preheat oven to 350F (180C). Lightly oil or spray two 8-in. (20-cm) round cake pans. Sift flour with cocoa, baking powder, soda and salt into a medium bowl. Stir to mix. In a large bowl, using an electric mixer, beat butter with sugar for 3 min. Add eggs, one at a time, beating well after additions. Beat in vanilla. Using a wooden spoon, stir about one-third of flour mixture into butter mixture. Add half the beer. Repeat additions, ending with flour. Stir just until evenly mixed. Pour batter into pans and smooth top.
• Bake in centre of oven until a cake tester inserted in centre of cake comes out clean, 25 to 28 min. Cool in pans on a rack for 10 min. Run a knife around inside edge of each pan, then turn cakes out onto a rack. Cool completely.
• For icing, sift icing sugar with cocoa into a bowl. In a large bowl, using an electric mixer, beat butter until creamy, 2 to 3 min. Gradually beat half the icing-sugar mixture into the butter, scraping down the sides as needed. The mixture will be dry at this point. Gradually beat in beer or milk, vanilla and salt, then remaining icing-sugar mixture. 
• To frost, place 1 cake, top side down, on a cake plate. Spread one-third of the icing overtop. Place remaining cake on top, domed side up. Gently press down. Spread it with half the remaining icing, then spread the sides with icing.  Cake will keep well, covered, at room temperature, up to 2 days.

Bailey's Cream Cheese Frosting
Ingredients
1 - 8 oz. package cream cheese
1/2 cup unsalted butter
2 teaspoons vanilla
2 cups icing sugar
3 tablespoons Bailey's Irish Cream

Method

1. In the bowl of a stand mixer, beat butter, cream cheese and vanilla until light and fluffy.
2. Slowly add icing sugar and beat until fluffy.
3. Add Bailey's and stir until combined. If the frosting is too soft to use at first, refrigerate it for 15 minutes or so.

Sadly - this is the only pic I have of the cake.  I completely forgot to take pictures of this one.  This cake was really good.  I brought it to work and everyone who tried it said that it was really good.  A couple of people said that it was the best cake they had ever eaten.  Who knew beer made good cake?  I suspect it was the Bailey's that did it. :)

Raspberry Buckle

One of Brad's best friends was in town from Vancouver today and was able to spend dinner with us. Dinner was good but nothing new (roast beef, boiled new potatoes and zucchini gratin) so I wanted to do something interesting for dessert.

With a container of fresh raspberries picked from our bushes as inspiration, I searched raspberry desserts on the Martha Stewart website and found a raspberry buckle and raspberry custard. Based on what I had in the fridge, raspberry buckle made it onto the menu.

 

RASPBERRY BUCKLE

http://www.marthastewart.com/326590/raspberry-buckle

 

 

RATINGS:

Heather - 10 - Light, fruity and not too sweet

Brad - 9.5

 

NOTES:

What is a "buckle" anyway? I didn't know the answer so I turned to my best friend, Google, to find out. It is basically a cousin to a crisp or a cobbler. Traditionally it would have a crumble topping (I liked it exactly as made though).

The cake was very pretty yellow thanks to Omega 3 eggs.

Banana Choc Chip Cookies

When Tamara post THIS recipe, I knew that I had to try it.  I'm a sucker for a good cookie and her declaration that they were delicious was too tempting not to bake this.

I even packaged some up and fed them to the work vultures.  The kids both really liked these.  Husband of Cheerios liked them too but we both felt that they were less like a cookie and more like a loaf in cookie form.  :)  

While I would not say that they are the best cookies in the world (choc chip) or even the second best cookies in the world (oatmeal raisin)...they were pretty tasty.  A great way to use up bananas turning brown on your counter top!

Delicious Banana Chocolate Chip Cookies!!

Ok so as I sit here licking my lips waiting for my cookies to bake I realized it's been a while since I posted here so I'll let you in on a most delicious recipe.

2/3 cup butter (152 g)
1 cup sugar (201 g)
2 eggs
1 tsp vanilla
2 1/4 cup flour (288 g)
1 tsp baking powder
1/4 tsp baking soda
1/2 tsp salt
1 cup mashed bananas
1/2 pkg chocolate chips

Directions

cream butter until it's nice and smooth, add sugar, eggs and vanilla and mix well.  In a small bowl mix dry ingredients, flour, baking powder, baking soda and salt then add to wet ingredients and mix well.  Then add mashed bananas and chocolate chips.  Drop by spoonful onto baking sheet, I covered my baking sheets in parchment paper but that's not usually a necessity but it sure helps with the dishes!

Bake at 375 for 10-12 minutes (my oven was 12 minutes exactly) or until golden brown. Makes about 3 dozen or so.

Last time I made these, they never even made it off the cooling racks before they were gone, definitely a hit!!

Oh yeah I know you wanna get in there and eat that cookie dough, come on you KNOW you want to...but I would never do that...no no, someone told me that was bad for me so I never did it again...nope nope never again....ya ok so I lied, cookie dough is one of the best parts of life!!  I've eaten cookie dough since I was a kid and never once did I get sick except of course when I ate too much!! heehee!!

BEEP!! There goes the oven timer, just in time... cookies are DONE YAY!!!!  Who wants one???

Lemon Pudding Cakes

It has been awhile since we have had a Friday night dinner at our place. This past Friday my sister and her boyfriend were able to join us. I came up with a menu centered around having halibut as our main (I heard it advertised on the radio that Save-On had fresh, first of the season halibut available. Luckily Save-On just opened in Spruce Grove on Wednesday. Yay!!). Alas, I forgot to take pictures of our main course, so I will include the links to them in my notes but won't review them.

 

LEMON PUDDING CAKES

http://www.marthastewart.com/873677/lemon-pudding-cakes

I love the new chargers I bought at Michael's this week!

What do you think of my spring table setting?

 

RATINGS:

Heather, Brad & Ryan - 9 - "A nice light dessert"

Erin - 10 - "I don't like a lot of desserts but I ate 2 so they get a 10"

NOTES:

This was a great recipe to convert to being gluten free. It only used 1/3 cup flour for 8 servings! I simply substituted Kinikinik all purpose celiac flour for regular and they baked up perfectly.

The other recipes I made were:

http://www.marthastewart.com/336705/broccoli-asparagus-and-snap-peas-in-parc

http://www.epicurious.com/recipes/food/views/Pistachio-Crusted-Halibut-with-Spicy-Yogurt-237219

OK, I do have to comment that the yogurt was AMAZING!! I will probably make this again while halibut is in season.

http://www.epicurious.com/recipes/food/views/Saffron-Rice-and-Red-Pepper-Pilaf-108460

Strawberry Oreo Cookies

The inspiration for this recipe was found on Pinterest.

You can read all about that on my Pinterest Experiment Blog.

http://heatherspinterestexperiment.blogspot.com/2012/02/experiment-3.html

This is my version of the recipe.

STRAWBERRY OREO COOKIES
2 boxes Cherry Chip cake mix

1/2 package Strawberry Kool Aid crystals

4 eggs

2/3 cup oil

Mix and make into small balls (I have a very small scoop that was the perfect size).

Squish 2 together to form a heart (this is time consuming).

Bake at 350 for 8-10 minutes.

Cool and fill.

2 tbsp margarine

4 oz cream cheese

1/2 tsp vanilla

2 cups icing sugar

RATINGS:

Heather - 10 - "Soooooo great"
Brad - 10 - "Mmmmm cookies"

NOTE:

I made another batch using white cake mixes and the Kool Aid. They turned out just as good. I can't wait to try these in other colors!

Cranberry Trifle

I heart foods made and served as individual dishes. To me there is nothing more special in the food world than a dish made just for you. Knowing this, my sister gave me a wonderful set of individual trifle bowls one year for Christmas.

Christmas meals are a huge undertaking so to help out my Mother-In-Law I have volunteered to bring the dessert (and table decorations, but that belongs on another blog) for the past couple of years. This year I decided to make individual trifles for everyone. A quick search of the Everyday Food App yielded a perfect trifle to go with turkey dinner. . . Cranberry.

CRANBERRY TRIFLE

 The recipe was originally published in issue #58 (December 2008) and for ease, here is the link http://www.marthastewart.com/313324/cranberry-trifle

All 6 diners - 9.5 - "A good ending"

NOTES:

Like all trifles, this is a large recipe. I made 1/2 of everything and it was perfect for 6 people.

Quick and easy to make, and better done in advance. Will make again.

RATINGS:

Reese's Peanut Butter Banana Bread

Banana bread and muffins are high up on my list of favorites. I also love Reese's Peanut Butter Cups. Not sure why I never thought to put the two together?!?!

Another recipe I found this on Pinterest. The picture is absolutely drool worthy and I could hardly wait to make it. I bought the peanut butter cups on my next trip to the grocery store and stuck a "Do not eat" label on them in the pantry so that they would be there when I had the time to make this. (If I hadn't they would have disappeared before I got home from work that night, they are also one of Brad's faves.)

REESE'S PEANUT BUTTER BANANA BREAD

http://cookiesandcups.com/reeses-peanut-butter-banana-bread/

 RATINGS:

Heather - 9 - "Great flavor, but pretty sweet"

Brad - 10 - "Wow"

NOTES:

I wondered in the peanut butter cups would sink, and they did. I like things a bit more spread out. Next time I would cut them in half so that they aren't so heavy and maybe layer them in instead of mixing them in. I would also maybe not use the whole bag and save some for eating. It is a great recipe though and it will win the heart of any peanut butter and chocolate fan.

Sopapilla Cheesecake

This recipe is another Pinterest find. I don't know how many times it has been repinned in total but I am sure the number is high. In the seven short weeks since I pinned it, I have seen it being pinned at least twice a week. When you go to her website there are 170 comments on it! I figured that with that kind of response, how can you go wrong? The only thing "wrong" with this recipe is that it is too good.

SOPAPILLA CHEESECAKE

Heather, Brad, Herb, Donna - 10 - "Fantastic"

NOTES:

For some reason I thought that this kind of looked like a stuffed french toast so I made this for breakfast. While it is, kind of, it is very rich and really a dessert. But I have labelled it as both since that is how I made it.

I did use her tip and use only 2 rolls of dough, but put it in an 8x10 pan instead.

Tastes best when cooled completely to room temperature.

RATINGS:Direct link to the recipe: http://myellowumbrella.blogspot.com/2010/10/sopapilla-cheesecake.html