Thursday, March 31, 2016

Peanut Butter Apple Dip

I love peanut butter!  I found this yummy dip/spread over at The Yummy Life.  They also have a pumpkin dip and a caramel version.

I think this is a great dip/spread to keep on hand to eat on apples, pretzels, bananas, ice cream, wafer cookies, bagels......anything.

I chose to top it with chopped up Reese's peanut butter cups.  They topped it with chopped peanuts! Both are fabulous!

Peanut Butter Dip/Spread (adapted from The Yummy Life)

1  8 oz pkg cream cheese, softened
1/2 cup dark brown sugar
1/2 cup peanut butter ( I used creamy)
1/4 cup honey
1 tsp vanilla
chopped peanuts or Reese's for garnish

Combine softened cream cheese and brown sugar in a large bowl.  Using an electric mixer, mix until well combined.  Add peanut butter, honey and vanilla... mixing until well combined.

Make ahead and refrigerate until ready to enjoy.... or enjoy right away!  Garnish with a topping if desired.

Thursday, March 10, 2016

Samoa Sheet Cake

My friend Mary had this at work and raved about it.  I told her to bring me the recipe from her friend at work.  The recipe came from Chef in Training.  I love Samoas or Caramel Delights - love anything chocolate and coconut.

I LOVE this cake!  I did improvise and use jarred Mrs. Richardson's Caramel and Butterscotch sauce. Make this cake - so yummy!  This recipe is a keeper.... and a repeater!

Don't let the length of the recipe scare you.  It is easy... just broken down into easy steps!

Samoa Sheet Cake (adapted from Chef in Training)

Cake Ingredients

2 cups flour
2 cups granulated sugar
1/2 cup butter
1 cup water
4 Tbsp cocoa
1/2 cup shortening
1/2 cup buttermilk (made my own with 1/2 cup milk and 1/2 Tbsp vinegar - let stand 5 min)
1/2 tsp baking soda
1 tsp vanilla

2 1/2 cups coconut, toasted (see below)


1/2 cup butter
6 Tbsp milk
3 cups powdered sugar
1 tsp vanilla
1/8 cup caramel sauce (save rest of an 8 oz jar)


3/4 cup milk chocolate chips
1 tsp shortening or oil

First, toast the coconut.  Line an 18 x 13 x 1 pan with foil.  Spread coconut thinly over entire sheet. Bake at 375 for about 10 minutes - gently tossing every 2 minutes to make golden brown.  Lift the foil off the pan and allow coconut  to cool.

Make frosting - In a medium microwave safe bowl, combine butter and milk and bring a boil.  Stir in 1/8 cup caramel sauce and then add powdered sugar and then vanilla... mixing until smooth.  Set aside.

Make chocolate drizzle - In a small microwave bowl, melt chocolate chips and shortening in 30 second intervals, stirring in between until completely melted.

For cake - In a large bowl, combine flour and sugar.  In a medium sauce pan, combine butter, water, cocoa and shortening... bring to a boil.  After mixture reaches a boil, gently add to flour mixture and stir until combined.  Add buttermilk, then baking soda, then eggs,  then vanilla.. in that order... mixing in between.  Pour into a greased 18 x 13 x 1 pan.  Bake at 400 for about 18 minutes - or until tester comes out clean.  Immediately after removing cake from the oven, use the stick end of a wooden spoon and gently poke holes in the cake.  Pour the frosting evenly over the cake, spreading as it is going into the holes.  Top with the toasted coconut.  Drizzle with caramel sauce.  Drizzle with chocolate sauce.  Let caramel and chocolate set up before serving.

(If you want to make homemade caramel sauce - use a microwave safe bowl and melt 7 - 8 oz caramel with 1/8 cup evaporated milk, melting in 30 seconds intervals, stirring in between, until smooth and melted)

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