Pecan Cheesecake Squares

Holy rock and roll, I have found Heaven. These bars are amazing... I know, I know, how many times have I said this. I guess because I only post excellent tasting food. WHY would I post a sub par recipe. There really in no point.

So last Friday was my Mother's 70th birthday.

We actually started her extravaganza on Thursday. All of her daughters took her to Chicago for Dinner and a Show.

This was the end of dinner. We went to this wonderful restaurant in Chicago named Balena. Delicious food. From there, we took a cab and went to see the Million Dollar Quartet. It was a wonderful show featuring the likes of Johnny Cash, Elvis Presley, Jerry Lee Lewis and Ray Perkins. Just up my mothers alley. Her toe was a tapping and she was clapping.

It was a wonderful evening. On Friday was her actual birthday, we also had a birthday party for her then. My Mother loves cake without a lot of Frosting. So, I made her this delightful Citrus Almond Cake. (the only picture is above). I will post the recipe sometime when I take more photos. (the brain was not functioning) I also made these delicious mouth watering Pecan Cheesecake Squares. They were totally consumed. Everyone LOVED them and wanted the recipe. IF you really want to ask a question, WHY does someone really need to bring 2 desserts to the second day birthday extravaganza. Because I love to bake, or just crazy.. Hmmm definitely the second one....

They are not a hard bar to make, There is cooling time between each layer. That is why they take a bit longer to make. They also need to chill and set up before serving. This bar is easy, but just takes some time.

This tray was devoured. Remember, there was also 

a small lovely cake also. 

Pecan Cheesecake Squares
Adapted by positivelysplendid.com
Ingredients
1 1/2 cups flour
1 1/2 cups packed brown sugar, DIVIDED
1/2 cup (1 stick) butter, softened
2 cups finely chopped pecans, DIVIDED
2 (8 ounce) packages cream cheese, softened
1/2 cup sugar
1/2 cup milk
2 1/2 teaspoons vanilla extract, DIVIDED
1/2 cup light corn syrup
1/3 cup butter, melted and cooled slightly
3 large eggs, lightly beaten
1/2 teaspoon salt

Directions
Preheat oven to 350 degrees. Line a 9 x 13 pans with tin foil and spray.

For the shortbread layer. In a mixing bowl with a paddle attachment, combine flour, 3/4 cup of brown sugar and butter. Mix until course crumbs. DO NOT WALK AWAY from the mixer. Unless you want a lump of dough. Stir in 1/2 cup of pecans. Press mixture into your prepared pan. Bake for 10 minutes. When done, remove from oven and let cool for 5 - 10 minutes.

For the cheesecake layer. Please the cream cheese in your mixing bowl. (SAME One from above) Add in sugar and beat until smooth. Add in milk and 2 teaspoons of vanilla extract and mix until combined. Pour cream cheese mixture over the shortbread layer. Bake for 15 minutes. Remove from oven and let cool for at least 10 minutes.

For the pecan layer. In a medium bowl, combine the remaining 3/4 cup of brown sugar, corn syrup and melted butter. Gently stir in eggs, salt and remaining 1/2 teaspoon of vanilla extract. Once mix, add the 1 1/2 cups of pecans. Mix completely. Slowly pour the pecan mixture over the cooled cheesecake layer. Bake for 35-40 minutes. Or until the center is a rich brown color.

Pecan.. I could eat the bag of these. 

When buying nuts, store bags in containers

in your freezer. They will not go rancid over time

Find pebbles. 

I did this in the mixer, Please watch. YOU do not

want it to became a lump of dough.

Patting into pan. I sprayed my hands with Pam

so that the batter would not stick

The slightly baked short bread crust cooling and 

waiting for the cheesecake layer

Ready for the oven

This layer needed to cool for 10  minutes to firm up

Pecan Pie on top of the cheesecake layer

This pan was a bubbling when it came out of the oven

This bar cut so nice. 

Do you hear, EAT ME PLEASE

layers of shortbread, cream cheese and pecans

This is the next day. Totally chilled and set up. 

I may have eaten all of these on this tray.

Worth the price of pecans.

THE PICTURE OF HER BIRTHDAY CAKE FOR SATURDAY

Chocolate layer on bottom and banana cake on top.

The banana cake is my Florida sisters' recipe.

I will post that also someday. Delicious

German Chocolate Cheesecake Cake

My next door neighbor made a request. She loves German Chocolate Cake and wanted it for her birthday cake. HELLO, so does most of my family. My baby sister has it every year for her birthday cake. My Mom has always made this cake forever. The melding of the brown sugar, pecans and coconut with the chocolate cake. Heavenly. So, I stumbled upon this delightful recipe. Combine German Chocolate cake with Cheesecake... WOW .. is it. This cake was just amazing. TOTALLY kicking it up a notch. My neighbor and her family thought it was delicious. My Husband stated that it was perfectly delicious and not to change a thing. Please make again.

  

Layers of amazing flavors that melt in your mouth

(improved photo skills)

NOTE: if you put this into 2 8" cake pans, shorten your cook time. You should have enough frosting to cover both layers, but not the sides.

This recipe does have a few steps. Please do not let that stop you. It is really very easy and does not take a long time. It is well worth the effort. This recipe call for a box cake. I amp up my box cakes, so you can either follow my recipe for the cake or make your own chocolate cake. When I made this cake, I was cutting my time short, (excuse) but homemade cake has less preservatives. DO what you want.

German Chocolate Cheesecake Cake

adapted from mommyskitchen.net

Ingredients

Cake

1 dark chocolate cake mix

1 small package chocolate pudding (cook & serve)

3 eggs 

1/2 cup oil

1 1/2 cups milk

3/4 cup yogurt, plain or vanilla

1 teaspoon vanilla extract

Cream Cheese Filling

1 1/2 cups granulated sugar

2 8-oz packages cream cheese, softened

4 eggs 

1 teaspoon vanilla extract

Coconut Pecan Frosting

1 12 oz can evaporated milk

1/2 cup (1 stick) butter, cubed

3 egg yolks, slightly beaten

1 teaspoon vanilla extract

2 1/2 cups flaked coconut

1 1/ cups chopped pecans

Directions

Set oven to 325 degrees. Line a 9x13 pan with tin foil. Spray pan with cooking spray. Set aside

Into a stand mixer with a paddle attachment, place all cake ingredients into bowl. Beat for 2-3 minutes. Pour half of the cake batter into prepared pan. Place remaining cake batter into another bowl and set aside.

Into the mixing bowl, add the sugar and softened cream cheese. Beat until smooth. Add eggs one at a time and mix until incorporated. Gently pour the cream cheese mixture of the cake batter. Try to cover the whole surface of the cake mixture. 

Spoon remaining cake batter over the cream cheese mixture. Spread to the edge of the baking pan. Bake for 65 - 70 minutes. OR until a toothpick inserted in center comes out clean. (NOTE: REALLY cook this long)

Cool cake for at least a half hour - 1 hour before removing from pan.

While your cake is baking, in a heavy saucepan, combine the sugar, evaporated milk, butter and egg yolks. Continue to stir and cook. This probably took at least 15-20 minutes to cook and thicken up. Your thermometer should read 180 degrees. Needs to be thick enough to coat the back of a metal spoon.

Remove from the heat. Stir in vanilla extract, fold in coconut and pecans. Cool until frosting reaches spreading consistency. 

Frost your cake. Refrigerate any leftovers. This cake can be made a day in advance.

All the ingredients needed for this dessert

(THE OIL was not pictured) sorry

The ingredients for the cake

 A very FULL bowl. remaining half of the cake

eggs, sugar, vanilla extract and cream cheese for the cream cheese mixture

Gently poured over the cake batter

Drizzling the remaining cake batter

Ingredients for the frosting

I first measured out the evaporated milk, but used the entire can

Stirring away... I had forgotten that homemade does take some time

My old wooden smasher. I have had this tool for a long time

Folding in the pecans and coconut

Gently removed the cake from the pan. 

Starting to frost

I used an offset spatula for a smooth surface

Heavenly layers of deliciousness

YES, I ate both of these pieces. OMG, 

Just so good. 

Brown Butter, White Chocolate & Pecan Cookies

Today is one of my sister's birthday. She lives in Florida. I really wish I could hang out with her and eat cake, or cookies or pie. When we were younger, my Mom would make Triffle for her birthday. (Each one of us has our favorites.) Strawberries were still in season, homemade vanilla pudding and whipping cream. And Cake.  OMG amazing. Such a simple dessert could be SO showy and delicious. My Mom always used this big glass vase on a tall pedestal for this dessert. It did make a birthday special.

I have not made anything showy in awhile. Between cookies and bars for my Sweets business, a day job, and taking a Wilton Cake decorating class, my days buzz by. I am on the third level of classes from Wilton. Fondant. I was not sure I would like this class, but I like the creative side of it. I am working on Calla Lillys, Roses and Carnations.  I really like. I still like the taste of butter cream frosting, but fondant is just fun.

I have two trays to make for customers for Friday. About a month ago, I came across this recipe. It is amazing.  I love brown butter in anything. The dough is delicious and the cookies just melt in your mouth. These are a very bad habit. Even if I sell them all, there is always 1 or 2 left behind

The combination of brown butter, toasted pecans and white chocolate. The flavors just meld together and burst in your mouth with deliciousness. The recipe goes together quickly and they always set up nicely. I have made at least five batches of these cookies, always the same. YUMMY.

Brown Butter, White Chocolate & Pecan Cookies

adapted by coffeeandcrumpets.com

Ingredients

1 cup (2 sticks) butter

3/4 cup granulated sugar

3/4 cup brown sugar

2 eggs

1 teaspoon vanilla extract

2 1/4 cups all purpose flour

1 teaspoon baking soda

1/2 teaspoon salt

1 cup white chocolate chips

1 cup toasted chopped pecans

Directions

Preheat oven to 350 degrees. Line a baking sheet with a Silpat or parchment paper. Set aside

To make the Brown Butter. Place both sticks of butter in a saucepan on medium to low heat. As the butter melts, swirl around in the pan. The butter will bubble and foam up. Continue to swirl and stir. Brown bits will start to form and a nutty smell will fill your kitchen. Do not let it burn, just brown. 

In a container, add both sugars and pour in brown butter. Mix together. Let cool completely. It can be made the night before. Chill for 1 - 24 hours. If made the night before, please refrigerate.

Mix the flour, baking soda and salt together in a bowl. Set aside.

In a stand mixer with a paddle attachment, add brown butter and sugar mixture. Mix for 2 -3 minutes until nice and smooth. Add one egg at a time, beating after each one. Add vanilla extract and just mix. Add the flour mixture to batter and mix until just incorporated. Fold in the white chocolate chips and toasted pecans until evenly distributed.

You can then chill the dough again if you want. I love the flavor of dough. Just like my chocolate chip cookies, this is a three day dough. You do not have to do that, if it does not work for your schedule.

Using a cookie scoop, place dough on the prepared baking sheets.

Bake for 8-10 minutes. The should just be golden around the edges. 

Cool on baking sheet for 5 minutes and then transfer onto a rack to cool  

I am always tempted to just eat the cookie dough

Lovely cookies that spread just so.

I believe my husband ate all of these.

I really recommend these cookies for any occasion, especially a birthday. 

A perfect combination of flavors.