Slutty Cheesecake Bars

This recipe is so easy to make, and everyone enjoyed them.  I've made them 3 times.  I don't know if Kraft changed the recipe for lowfat cream cheese, which I have always found creamier, but don't use it.  I could taste the chemically-ness of it.  Full Fat...I didn't taste it.  Anyway, chocolate chip cookies, Oreos, and cheesecake? Yes, please.

Slutty Cheesecake Bars

Picture by ALB

by Delish US

YIELDS: 9 SERVINGS Depending on the slice
PREP TIME: 0 HOURS 10 MINS
TOTAL TIME: 3 HOURS 55 MINS

INGREDIENTS
1 (16.5-oz.) log refrigerated chocolate chip cookie dough (such as Pillsbury)
20 Oreo cookies, plus more for topping (I didn't count, I just layered)
2 (8-oz.) blocks cream cheese, softened
1/2 c. granulated sugar
2 large eggs
1/2 tsp. pure vanilla extract
Pinch of kosher salt
Warm caramel, for drizzling (get that sundae squeeze bottle to keep it simple)

DIRECTIONS
Preheat oven to 325°. Line an 8"-x-8" baking dish with parchment paper with a 2" overhang (or spray pan with PAM). Press cookie dough into bottom of baking dish.

Top with a single layer of Oreos, breaking them up to fit, if necessary, and set aside.
Make cheesecake layer: In a medium bowl using a handheld mixer or stand mixer with the paddle attachment, beat cream cheese until smooth. Beat in sugar, eggs, vanilla, and salt until fully combined. Pour over Oreo layer and smooth top.

Top with broken Oreo pieces and bake until the center is only slightly jiggly, 30 to 35 minutes.

Refrigerate until completely chilled, at least 3 hours and up to overnight.

Remove cheesecake bar from baking dish and slice.

Drizzle with warm caramel before serving.

No-Bake Chocolate Peanut Butter Cheesecake Bars

I have suddenly developed an allergy to eggs. Despite eating them everyday, some things just set off the allergy, and I can't really figure out what.  So for Christmas I wanted a cake, but I didn't want to put in a ton of effort.  This recipe fit the bill.

I typically use 1/3 Fat Cream Cheese. In the past, I found it creamier.  But the last few times I've used it, it seems to be chemically. So back to full fat.

Even still, the crust with the peanut butter and the candy was delicious, and I could easily make this again.  Maybe more peanut butter.  Because peanut butter makes everything better.

No-Bake Chocolate Peanut Butter Cheesecake Bars

Photo by ALB

Serves 8  (more like 12 or 16)

Ingredients
Crust
1 1/2 cups chocolate cookie crumbs (I used an entire pack of Oreos and put them in the food processor)
2 tablespoons packed brown sugar
1/3 cup butter, melted
Pinch of salt

Filling
2 (8-ounce) packages cream cheese, softened
2 cups heavy whipping cream
1/2 cup sugar
2 teaspoons vanilla extract
1/3 cup unsweetened peanut butter or Reese’s creamy peanut butter (I used Jif, next time make it a heaping 1/3 Cup)
1/2 teaspoon salt
1/2 cup Reese’s Baking Cups
1/2 cup Reese’s Pieces Candy

Topping
1/2 cup Reese’s Baking Cups
1/2 cup Reese’s Pieces Candy

Preparation
1. In a bowl, thoroughly mix chocolate cookie crumbs, brown sugar, butter, and salt. Press evenly into parchment-lined 8x8” baking dish (I used foil sprayed with PAM). Chill dish while making the filling.

2. In a medium bowl, place cream cheese and beat with a hand mixer until smooth. Add in cream and beat until thoroughly incorporated.

3. Add sugar, vanilla, peanut butter, and salt. Beat until smooth, scraping down the sides as necessary. Fold in the 1/2 cup Reese’s Baking Cups and 1/2 cup Reese’s Pieces Candy.

4. Pour filling into chilled crust and smooth out the top. Top with remaining 1/2 cup of Reese’s Baking Cups and 1/2 cup Reese’s Pieces Candy.

5. Freeze for 3 hours.

6. Allow bars to slightly soften, then slice and serve.

Caramel Cream Cake

I made this cake for Christmas. Unbeknownst to me, my father went to Sam's Club and bought an Italian Cream Cake. Now (despite not having a picture), the Sam's Club cake was a lot prettier. However, the tastes depend on the person.

The Sam's Club cake was very sweet. So only a small piece was needed. The Homemade Cake...A big piece was fine. There's the comparison.

As for the Caramel Cream Cake in general, I'm on the fence about it. I didn't find it overly sweet. I'm not sure what the "pecan pie filling" was about. The cake was fine, but it was a little tedious to have to break out another bowl, and a hand mixer to beat the egg whites for the batter. Thankfully, I had read the instructions for each part beforehand, so I knew to use my big mixer and the hand mixer. But if I had only had one, and not the other...this recipe wasn't going to happen.

The other thing...growing up, I was not a fan of cake. I liked frosting, so usually, I cut around the cake, and just ate the frosting. I found myself doing it with both cakes.

And Saturday, I told D that this was a cake that could sit in my house, while not feeling tempted. Oddly, I think he agreed because I ended up throwing the cake out on Sunday (yes, over a week after Christmas) because it had mold on it.

So, it was good, but not worth the effort, especially if your dad is going to buy a cake from Sam's Club that you can just eat the frosting off of.  And I have no idea what I'm going to do with 2.5 sticks of shortening.

Caramel Cream Cake

Photo by ALB

This three-layer butter cake has a pecan-pie filling in between the cake layers, a rich cream cheese frosting, and a topping of sweet coconut and chopped pecans. It's a great dessert for holiday entertaining.

Yield: Makes 12 servings

Ingredients
1 cup finely chopped sweetened flaked coconut
Pecan Pie Cake Batter (see below)
Pecan Pie Filling (see below)
Cream Cheese Frosting (see below)
1 cup finely chopped pecans, toasted
1 cup sweetened flaked coconut, toasted Garnishes: raspberries, fresh mint sprig

Preparation
1. Stir 1 cup finely chopped coconut into Pecan Pie Cake Batter; spoon batter into 3 greased and floured 9-inch cake pans.

2. Bake at 350° for 25 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on wire racks 10 minutes; remove from pans, and cool completely on wire racks.

3. Spread Pecan Pie Filling between layers. Spread Cream Cheese Frosting on top and sides of cake. Sprinkle top and sides with toasted pecans and toasted coconut. Garnish, if desired.

Pecan Pie Cake Batter

Yield: Makes about 6 cups

Ingredients
1/2 cup butter, softened
1/2 cup shortening
2 cups sugar
5 large eggs, separated
1 tablespoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking soda
1 cup buttermilk
1 cup finely chopped pecans, toasted

Preparation
1. Beat 1/2 cup butter and shortening at medium speed with an electric mixer until fluffy; gradually add sugar, beating well until blended. Add egg yolks, 1 at a time, beating just until blended after each addition. Stir in vanilla.

2. Combine flour and baking soda; add to butter mixture alternately with buttermilk, beginning and ending with flour mixture. Beat at low speed until blended after each addition. Stir in pecans.

3. Beat egg whites at medium speed until stiff peaks form; fold one-third of egg whites into batter. Gently fold in remaining beaten egg whites just until blended. Use immediately.

Pecan Pie Filling

Yield: Makes about 3 cups

Ingredients
1/2 cup firmly packed dark brown sugar
3/4 cup dark corn syrup
1/3 cup cornstarch
4 egg yolks
1 1/2 cups half-and-half
1/8 teaspoon salt
3 tablespoons butter
1 teaspoon vanilla extract

Preparation
1. Whisk together first 6 ingredients in a heavy 3-qt. saucepan until smooth. Bring mixture to a boil over medium heat, whisking constantly; boil 1 minute or until thickened. Remove from heat; whisk in butter and vanilla. Place a sheet of wax paper directly on surface of mixture to prevent a film from forming, and chill 4 hours.

Cream Cheese Frosting

Yield: Makes about 3 cups

Ingredients
1/2 cup butter, softened
1 (8-oz.) package cream cheese, softened
1 (16-oz.) package powdered sugar
1 teaspoon vanilla extract

Preparation
1. Beat butter and cream cheese at medium speed with an electric mixer until creamy. Gradually add powdered sugar, beating at low speed until blended; stir in vanilla.

Southern Living, DECEMBER 2006

Blueberry Lemon Cake

D and I went to see his parents in Mid December.  I was talking to his mother about what I was making for Christmas Dessert (German Chocolate Cheesecake Cake) when she informed me she didn't like Cheesecake.  #&*$! What am I going to make her?  D did some investigating and found out she likes blueberry pie.  Of course, a blueberry pie would have helped our waistlines as neither of us likes it, but I really hate making pies, and D's face seemed to indicate that he wanted no part of that in our house.  So after some research (or googling), I found this recipe.  D said that it sounded good.

It was really easy to make, except the batter was really thick.  The frosting made just enough to cover the cake, so don't keep tasting the frosting or you won't have enough to cover the cake.  Seriously, it made JUST enough.

So the taste?  D's mom said it was good. I thought it tasted like a blueberry muffin with good frosting.  My brother decided it was breakfast cake.  D liked it as well.  Neither D nor I tasted the lemon, but maybe it is the season and they aren't flavorful?  I'm not really sure.

Considering this didn't have my 3 requirements to bake a cake (chocolate, cream cheese or liquor), I thought it was really good.  I need to make it in the spring or summer to test out the lemon.

Photo by ALB

Blueberry Lemon Cake

Source: "Alice's Tea Cup" - Blueberry Lemon Cake printed by NY Daily News
Makes one 8-inch, 3-layer cake (I used 3 9-inch pans, and they were just thinner layers.

Ingredients
3 1/3 cups all-purpose flour
1/2 teaspoon kosher salt (used regular salt, because Kosher salt didn't go through the sifter)
1/2 teaspoon baking powder

1/2 teaspoon baking soda
1 1/2 sticks (3/4 cup) unsalted butter, at room temperature (used salted)
2 cups sugar
1/3 cup freshly squeezed lemon juice (mixed fresh and bottled)
1 teaspoon freshly grated lemon zest
4 eggs
1 cup plus 2 tablespoons buttermilk
2 1/2 cups blueberries (used ~3 cups frozen, that were partially thawed)

The Yummiest Buttercream Frosting
2 sticks (1 cup) unsalted butter, at room temperature (used salted)
1 pound confectioners' sugar
2 tablespoons whole milk, at room temperature (was cold)
1/2 teaspoon pure vanilla extract

Instructions
1. To make the cake, preheat oven to 350 degrees, and lightly butter and flour three 8-inch round nonstick cake pans. In a medium mixing bowl, sift the flour, salt, baking powder and baking soda together.

2. In a large bowl, use a mixer to cream the butter and sugar. Add the lemon juice and zest, and mix until smooth. Add the eggs, mixing them in one at a time until fully combined. With the mixer set to the lowest speed, alternate adding the dry mixture and the buttermilk, and mix until the batter is smooth, scraping the bowl down occasionally. Use a spatula to gently fold in the blueberries.  (The batter was really thick, and I had to use the spatula to even out the batter)

3. Fill the three cake pans evenly with batter and bake 20 to 25 minutes, or until a toothpick stuck into the center comes out clean. (I rotated the cakes at 11:30 minutes and cooked another 11:30). Set aside on a wire rack to cool completely before removing from the pans.

4. To build the cake, spread some of the frosting over the layers, and stack the layers; then frost the sides of the cake.

For Yummiest Buttercream Frosting

With a mixer on medium speed, cream the butter in a large mixing bowl. Reduce the speed to low and add the confectioners' sugar a little bit at a time, alternating with splashes of the milk and the vanilla. Mix until the frosting is smooth.

Pecan Pie Cheesecake

Thanksgiving!  As usual, a holiday in our house that is not traditional.  I'm allergic to turkey, and neither D nor I like ham.  So we usually have unusual meals.  Christmas falls into this category too.  We have had Pastitsio, Tacos, Jambalaya, Sausage, and other oddities.  This year, I decided I wanted a traditional Thanksgiving.  However, D and I both got some weird food poisoning that lasted an entire week, and by the time Sunday before Thanksgiving rolled around, thinking about food was not a priority (I may have told my brother we not even have it).

So back to traditional Thanksgiving.  Our menu got abbreviated, but I REALLY wanted pecan pie.   Then I remembered my dad had asked about cheesecake in August when I saw him.  He doesn't usually ask for anything on the menus (my brother, D, and I plan the menus), so I felt obliged.  And then I remembered I found a recipe that would satisfy my dad and me.  PECAN PIE CHEESECAKE.

First, it was SIMPLE to make, provided you have a food processor.  The recipe was from Heidi's So-Called Life. This was only going to be my 2nd attempt at a cheesecake, and they still intimidate me.  However, she took into consideration everything.

Just make it.

Photo by ALB

Pecan Pie Cheesecake

From Heidi's So-Called Life
Servings: 1-10 depending on what size piece you cut

Ingredients
Crust:
1 ¾ cups vanilla wafer crumbs

Photo by ALB

¼ cup firmly packed brown sugar
⅓ cup butter, melted

Pecan Filling:
1 cup sugar
⅔ cup dark corn syrup
⅓ cup butter, melted
2 eggs
1 ½ cups chopped pecans
1 teaspoon vanilla extract

Cheesecake Filling:
3 (8-ounce) packages cream cheese, softened (used low-fat, because I find it creamier)
1 ¼ cups firmly packed brown sugar
2 tablespoons all-purpose flour
4 eggs
⅔ cup heavy whipping cream
1 teaspoon vanilla extract

Directions
Crust:
Preheat oven to 350°. Combine wafer crumbs and brown sugar. Stir in melted butter. Press into bottom and up sides of a 9″ springform pan. Bake for 6 minutes. Set aside to cool.

Pecan Filling:
Combine all ingredients in a medium saucepan. Bring to a boil over medium-high heat. Reduce heat and simmer until thickened, about 8-10 minutes, stirring constantly. Pour into crust and set aside.

Photo by ALB

Cheesecake Filling:
Reduce oven to 325°. With a hand mixer or stand mixer, beat cream cheese at medium speed until creamy. Add brown sugar and flour and beat until fluffy. Add eggs one at a time, beating well after each one. Stir in cream and vanilla. Pour over pecan filling. Bake for 1 hour. Turn off oven and leave cheesecake in oven with the door closed for 1 hour. Remove from oven and run a knife along the outside edges to loosen cheesecake from sides of pan. Let cool. Chill for at least 4 hours before serving.

Photo by ALB

The IMPORTANT Part from Heidi's So-Called Life 
I always end up having a mushy crust whenever I try to do a water bath for my cheesecakes - I guess I just don't wrap the pan well enough in foil. This time I had a Pyrex dish filled with very hot water on the bottom rack while the cheesecake baked on the top rack, and I did not have a single crack!
(ALB's note- It worked. I had 1 small crack compared to my first cheesecake that had a huge one across the middle!)

Photo by ALB

So good that I had a slice for breakfast on Friday!

Photo by ALB

German Chocolate Cheesecake Cake

So I never made a cheesecake.  D and I have been married 11 years, and 11 years ago as a present I got a springform pan.  It has sat in the cabinet for 11 years with me wondering if I would get the guts to make a cheesecake. Then I found this recipe.  What's odd is in 2012 I posted a German Chocolate Cake from David Lebovitz on my list of things to try.  I wouldn't have thought about it until I found this recipe.

Any way, D and I were having a party for our anniversary and I showed him this cake and he said ok.  I silently cursed myself for showing him this as it looked complicated and a lot of work.  So I said ok, and then signed us up for a 5K because having a race to do before making this cake, well, just seemed logical...haha. It actually took 2 days to make (started it Friday Night and got everything made but didn't assemble).

It took about 5 minutes to assemble and then at the party I released the springform.  I was super nervous but it came out fine.  Everyone who had some, liked it.  The only issue was the crust was a little hard.  I think this was too thick, based on my lack of expertise in ever making a cheesecake crust.

Cake Sliced: Photo by ALB

I would make again.

German Chocolate Cheesecake Cake

Recipe by: Willow Bird Baking, with filling adapted from David Lebovitz
Yield: 10-12 servings

Crust Ingredients
1 package (about 38) chocolate sandwich cookies, finely processed into crumbs (oreos)
6 tablespoons unsalted butter, melted and cooled (used salted, so didn't use salt)
Small pinch of salt (didn't use)

Ganache Ingredients
3/8 cups heavy cream
5 ounces bittersweet or semisweet chocolate, finely chopped (Had I read, I would have used half semisweet and half Ghirardelli 60% Cacao chocolate chips, but I used 1 oz choc chips and 4 oz of the Ghirardelli 60%)

Cheesecake Ingredients
3 packages (8 ounces each) of cream cheese, room temperature (I used 1/3 fat)
3/4 cup sugar
3/4 teaspoon of vanilla extract
3 eggs, room temperature
3 ounces or about 6 tablespoons chocolate chips, melted and cooled (I used semisweet)

Cake Ingredients
3/4 cup all-purpose flour
3/4 cup granulated sugar
3/8 cups unsweetened cocoa powder (This is 6TBSP)
3/4 teaspoon baking soda
3/8 teaspoon baking powder
1/4 teaspoon salt
1 large egg
3/8 cup low-fat buttermilk
1/8 cup plus 1/2 tablespoons vegetable oil (This is 2.5 TBSP)
3/8 cups warm water
1/2 teaspoon pure vanilla extract

Filling Ingredients
2/3 cup heavy cream
2/3 cup sugar
2 large egg yolks
2 ounces butter, cut into small pieces
1/3 teaspoon salt
2/3 cup pecans, toasted and finely chopped
1 cup unsweetened coconut, toasted

Directions
Make the cheesecake crust
Combine the chocolate cookie crumbs, melted butter and salt in a small bowl. Toss with a fork to moisten all of the crumbs. Press into a thin layer covering the bottom and sides of the springform pan (at least 3 inches up the sides). It’s hard to get the crust up that high, but keep pressing the crumbs up from the bottom with a smooth-sided glass (twisting the glass as you do so, so the crumbs don’t stick) and working them around — you’ll want it that high to hold the cake layer. Patience helps with this step.

Make the ganache
Bring the cream to a simmer in a medium saucepan (or heat in the microwave for about a minute, watching to ensure it doesn’t boil). Place the chocolate in a medium bowl. Once the cream reaches a simmer, pour the cream over the chocolate and let stand 1-2 minutes. Whisk in small circles until a smooth ganache has formed. Pour the ganache over the bottom of the crust. Freeze until the ganache layer is firm, about 30 minutes.

Make the cake
While the ganache is freezing, cut a circle of parchment paper and use cooking spray as “glue” to adhere it to a 9-inch round cake pan. Then grease the pan and the paper (Used PAM). Preheat the oven to 350 degrees F.

Whisk the flour, sugar, cocoa, baking soda, baking powder, and coarse salt together in a mixing bowl. Beat the dry ingredients on low until combined before increasing the speed to medium and adding the egg, buttermilk, warm water, oil, and vanilla. Beat about 3 minutes until the mixture is smooth. Pour it into the pan.

Place the pan in the oven and bake until a toothpick inserted in the middle comes out with just a few moist crumbs, about 25-30 minutes. Rotate the pan about halfway through so it’ll bake evenly. When you take the cake layer out, leave the oven preheated for the cheesecake. Let the cake layer cool on a wire rack for about 10 minutes before turning it out onto a sheet of wax paper and leaving it to cool completely. Wrap the cake layer and stick it in the freezer to firm it up for assembly.

Make the cheesecake
While the cake layer is baking, mix cream cheese and sugar in a large bowl until well blended and creamy. Add the eggs one at a time, mixing between each, and continue mixing until combined. Add the chocolate and continue mixing until combined. Pour mixture into prepared crust and smooth the top with a spatula.

Bake for 55 minutes or until center of cake is almost set. The top may crack, but it doesn’t particularly matter, since you’ll be covering it anyway. Let the cheesecake fully cool. When almost cool, place it in refrigerator to chill while you prepare the filling.

Cheesecake Filling: Photo by ALB

Make the filling
Place the butter, salt, toasted coconut, and toasted pecans in a medium bowl. In a small saucepan, heat the cream, sugar, and egg yolks over medium heat, stirring constantly, until the mixture is thickened, coats the spoon, and reads 170 degrees F on a candy thermometer. Pour this mixture over the coconut mixture and stir until the butter melts. Let the mixture cool completely (I set mine in the fridge once it was almost cool to thicken it some more.)

Everything before Assemby: Photo by ALB

Assemble the cake
Place half of the filling on top of the chilled cheesecake and spread it out. Carefully place the chocolate cake layer on top. Spread the rest of the filling on top of the chocolate cake layer. Decorate with pecans. Chill for 3 hours or overnight. When completely chilled, loosen the cake from rim of springform pan by wrapping the pan in warm dishtowels. Remove the springform pan and serve.

Final Cake before sliced: Photo by ALB

Samoa Bundt Cake

I love Samoa Girl Scout Cookies.  When I saw this recipe on Pinterest, of course I had to go look.  It looked kind of hard and involved.

Then I thought about when I could make it.  Thanksgiving, of course.  Because after all, I was only running a half-marathon.  There would be no stress of people coming over, 3 dogs, a long run, or anything else.

So I decided to make Wednesday night.  It actually wasn't hard, just long.

I was worried about making the Dulce de Leche.  I have no interest in boiling a can of Condensed Milk in a crock pot or a pot of boiling water.  I'm sure it works if you keep watching it.  It's the "keep watching" part that I was worried about it.  I found Dulce de Leche at Kroger and the local Mexican Grocer.  I bought that.  That saves a lot of time (between 4 and 10 hours).

Then I got all the ingredients together for the Cakes, and made them.  The Brown Sugar batter was A LOT thicker than the Chocolate Batter.  I was a little worried but it came out fine.

Some of the ingredients

The cake ready to go in the oven

The frosting was simple to make.  My first batch of toasted coconut took 6 minutes like the directions said.  The 2nd batch, after 7 minutes, it still wasn't brown.  I took it out anyway.  I'm not sure what went on there.

Assembling it (after everything cooled) was pretty easy.  I decided to spread the chocolate from the center instead of striping the cake.  That way there was more chocolate.

D, my brother and I ate it on Thanksgiving.  After 10 seconds, I wondered how I didn't have any left and they still had it on their plate.  It was sweet, but not overpowering.  In the morning, I know my dad ate 2 pieces.  So we all enjoyed it.

Final Product: Photo by ALB

Samoa Bundt Cake

From Betsy's Life.

****READ THE ENTIRE RECIPE BEFORE YOU BEGIN****

Ingredients
For the Brown Sugar Batter
1 stick of butter, softened
1 cup of dark brown sugar
2 eggs
3/4 cup all-purpose flour
3/4 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1/2 cup whole milk

For the Chocolate Batter
1 cup sugar
1/4 cup oil
1 egg
1 tsp vanilla
1/2 cup milk
3/4 cup + 2 T all-purpose flour
1/2 cup + 2 T cocoa powder
3/4 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/2 cup boiling water

For the Frosting
1 can of sweetened condensed milk (Substitute canned dulce de leche)
1/2 cup confectioners sugar
2 T vanilla extract
2 sticks butter, softened
1/2 tsp salt
1 cup toasted coconut

For the topping
1 1/2 cups toasted coconut
1/2 cup chocolate chips, melted

Instructions
Create the Dulce de leche frosting (if using canned dulce de leche skip this step)
Place the whole, unopened can of condensed milk in your crock pot and submerge in at least 3 inches of water.
Cook on medium for 10 hours or on high for 7.
*Alternatively, boil the whole, unopened can on the stove FULLY SUBMERGED AT ALL TIMES for 4 hours.
Let it cool.

To make brown sugar batter
In a large bowl, cream butter and brown sugar until light and fluffy
Add eggs, one a a time, beating well after each addition
In a medium bowl, combine flour, baking powder, baking soda and salt
Alternate adding the flour mixture and whole milk to the butter mixture, one at a time, beginning and ending with flour mixture.
Set batter aside

To make the chocolate batter
Cream sugar and oil together in a large bowl until light and fluffy.
Beat in egg, vanilla, and milk
In a medium bowl mix together flour, cocoa powder, baking powder, baking soda, and salt.
Slowly add flour mixture to butter mixture until well combined.
Carefully stir in boiling water

Make the cake
Preheat oven to 350 Degrees
Grease and flour a bundt pan well.
This is a marble cake. Pour some of the brown sugar batter into the pan, then top it with some of the chocolate batter.
Alternate until both batter bowls are empty.
Tap bundt pan on the counter a couple times to remove bubbles.
Bake approximately 50 minutes or until skewer inserted in center comes out clean. (Original directions said 1 hour but both Betsy's blog and I had finished cake at 50 minutes.
Cool in the pan for 15 minutes, then remove from pan and let cool entirely.

Make the frosting
Heat oven to 350 degrees.
Spread coconut on a baking sheet and toast in the oven until desired color is reached (about 6 minutes)
Beat cooled cooked condensed milk (or dulce de leche), butter, confectioners sugar, vanilla and salt for 3 minutes.
Add in 1 cup toasted coconut.
Chill for 1 hour

Assemble the cake
Frost the cake with dulce de leche frosting
Toast remaining coconut and press into the sides and top of the frosted cake
Melt chocolate chips in the microwave at 30 second intervals, stirring frequently.
Place melted chocolate in a pastry bag with a small tip or ziploc bag with a corner cut out about 1/4 inch up from the corner, and drizzle stripes on the cake.

Red Velvet Cake with White Chocolate-Amaretto Frosting

My friend J mentioned he wanted a Red Velvet Cake for his birthday. I picked this one out because it looked pretty (minus the peppermint). I found the frosting on another page and picked that because it had alcohol in it.

I have never made a red velvet cake before, because frankly, I don't care all that much for them. They are always on the dry side or what I refer to as "store-bought" cake. This one, I thought, the same. D agreed. I asked my friend A about it, because I know she does make a good RV cake according to her husband, and she thought my other cakes were better too. But it looked pretty. And it didn't stop me from eating the cake. Especially because as I said, I didn't use Peppermint. I used White Chocolate Amaretto Buttercream Frosting, and no matter how overly sweet it is, it is buttercream with amaretto in it.

Red Velvet Peppermint Cake (original title...I didn't use peppermint)

If you want Peppermint, you'll have to check out Southern Living.

Yield: 1 (3-layer) cake

Ingredients
1 (18.25-ounce) package white cake mix (good luck finding a 18.25 oz box)

3 egg whites
1 1/3 cups buttermilk
2 tablespoons vegetable oil
1 (9-ounce) package yellow cake mix (used Jiffy yellow cake mix which really is 9-oz))*
1/2 cup buttermilk
1 large egg
1 1/2 tablespoons cocoa
1/2 teaspoon baking soda
2 tablespoons liquid red food coloring (used 1 because that's all those small bottles that come in a 4 pack are)
1 teaspoon cider vinegar
White Chocolate-Amaretto Frosting (see below)

Preparation
Beat first 4 ingredients according to cake mix package directions.

Beat yellow cake mix and next 6 ingredients according to package directions. Spoon red batter alternately with white batter into 3 greased and floured 9-inch round cakepans. Swirl batter gently with a knife.

Bake at 350° for 22 to 25 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on wire racks 10 minutes. Remove from pans; cool on wire racks.

Spread Frosting between layers and on top and sides of cake. (Cake may be chilled up to 2 days or frozen up to 1 month.) Garnish, if desired. Serve within 2 hours.

*1 3/4 cups yellow cake mix may be substituted

NOTE: For testing purposes only, we used Duncan Hines Moist Deluxe White Cake Mix, Jiffy Golden Yellow Cake Mix, and McCormick Red Food Color.

If cake is frozen, thaw completely before garnishing to prevent crushed candy from running. Do not refrigerate after garnishing.

Southern Living DECEMBER 1998

White Chocolate-Amaretto Frosting

Top your favorite cupcakes with this indulgent White Chocolate-Amaretto Frosting.

Yield: Makes 4 cups
Hands-on:20 Minutes
Total:50 Minutes

Ingredients
2 (4-oz.) white chocolate baking bars
1/3 cup heavy cream
1 cup butter, softened
6 cups powdered sugar, divided
1/4 cup almond liqueur

Preparation
Break white chocolate baking bars into pieces. Melt white chocolate and cream in a microwave-safe bowl at MEDIUM (50% power) 1 minute or until melted and smooth, stirring at 30-second intervals. (Do not overheat.) Let cool to room temperature (about 30 minutes). Beat butter and 1 cup powdered sugar at low speed with an electric mixer until blended. Add 5 cups powdered sugar alternately with almond liqueur, beating at low speed until blended after each addition. Add white chocolate mixture; beat at medium speed until spreading consistency.

Southern Living DECEMBER 2011

Death by Oreo Cupcakes

I saw these in January by blogger Lisa.  I put them on my list to try.  I usually make Oreo Balls when I bake with Oreos but decided to try something different.  Yes, you should try these.  But invite me over first.

Death by Oreo Cupcakes

Photo by ALB

by Lisa

CUPCAKES: Enough of you asked for more info on the death by Oreo cupcakes that I mentioned, so I am passing on the recipe. Be warned, they are addicting!! Recipe make 24 cupcakes. What you'll need:

1 pkg regular oreos
cupcake liners

1 pkg chocolate cake mix (and the ingredients that go on the back of the box)

For Frosting: Do not use this full recipe. Either make it all, use half and save the rest for later, or make half a recipe. Trust me on this.  (AL's Note: Used the whole recipe, because I like frosting)
8 oz cream cheese - room temp
8 T butter (1 stick) - room temp
3 3/4 cups powdered sugar
1 t vanilla
2-3 T milk

Add cupcake liners to cupcake pan. Place an Oreo at the bottom of each liner.

Coarsely crush half remaining oreos (I break them up by hand). Prepare cake mix per instructions. Add Oreo pieces to mix. Fill cupcake liners with mix.

Note: I cook for 15 min at 350 deg even though the boxed mix instructions say to cook longer. Not sure if that is a high altitude thing or because of that added cookies to the mix. In any event, I suggest checking after 15 mins. (AL's Note: Baked them according to the back of the box).

Finely crush remaining Oreos (or, if you make half a recipe of frosting, eat 3 cookies and finely crush the rest. just kidding. sort of.). I do this in a food processor.

For frosting, mix cream cheese and butter with vanilla until smooth. Add powdered sugar. Add milk as needed to get desired consistency. blend in crushed oreos.

Frost cupcakes when cool. Enjoy!!

Cheesecake-Stuffed Dark Chocolate Cake

So I found this recipe when my brother and I were looking for a cheesecake recipe. Since he was making Christmas dessert, I put this recipe in the back of my head, and decided I would make it for the dogs' birthday party (no, they didn't eat the cake).

The chocolate cake was simple to make. The chocolate pieces that sunk to the bottom, did stick in the cake pans, but that meant the cook got to try some of the cake.

I really don't know if I would cut the cake in half when I make it again, because it made the cake VERY flimsy.

I didn't use store-bought icing. I made my own (5TBSP Butter, 8 oz Cream Cheese, 2C powdered sugar, sifted--mix). I used 3 batches. I ran out of frosting, so next time use 4.

Sara Lee doesn't sell Cheesecake Bites anymore. So I bought 2 Sara Lee Cheescakes and cut them into bites.

This is where things got dicey...The cakes were flimsy and the Cheesecake bites were a lot of weight. So the cakes cracked, after the first round of frosting. Then the cakes weren't level, so that was an issue. After the final round of icing, I was very upset about the look of my cake because no amount of "glue" would hold the crack together. D told me to drink a lot of Guinness (it was St. Patrick's Day, after all), and that it would look perfect. I drizzled the caramel over the cake and put it back in the fridge (I skipped the cookies). That all ran together, so it was more of a glaze...

Now you're thinking, with all that, why would she ever make this cake again?

This cake served 20 people including 7 kids. My friend C asked me to send the recipe to her mom, because she wants it for her birthday. It was rich. The crunch of the Hershey Bars mixed with the creaminess of the frosting, mixed with the cheesecake...OMG!

So next time I'll skip the 4 layers of cake so it is a little stronger. But I will make again.

UPDATE: Missed the coarsely chopped direction of the cheesecake ingredient...this would have made that part MUCH easier.

Cheesecake-Stuffed Dark Chocolate Cake

YIELD: 12 servings
COOK TIME:32 Minutes
PREP TIME:26 Minutes
OTHER:1 Hour, 10 Minutes
COURSE: Desserts, Cakes/Frostings

Ingredients
Unsweetened cocoa (didn't use...but used PAM)
1 (18.25-oz.) package devil's food cake mix
1 (3.4-oz.) package chocolate instant pudding mix
3 large eggs

1 1/4 cups milk
1 cup canola oil
1 tablespoon vanilla extract
1 1/2 teaspoons chocolate extract (optional)...didn't use
1 teaspoon almond extract
3 (1.55-oz.) milk chocolate bars, chopped (we tested with Hershey's)
3 (16-oz.) cans homestyle cream cheese frosting (made my own...recipe above)
3 (7.75-oz.) boxes frozen cheesecake bites, coarsely chopped (we tested with Sara Lee)...used 2 Regular SL Cheesecakes
1 (12-oz.) jar dulce de leche caramel sauce (we tested with Smucker's)
Double chocolate rolled wafer cookies, coarsely broken (we tested with Pirouline)...didn't use
Chocolate fudge rolled wafer cookies, coarsely broken (we tested with Pepperidge Farm)...didn't use

Preparation

Grease 2 (9") round cakepans, and dust with cocoa.

Beat cake mix and next 7 ingredients at low speed with an electric mixer 1 minute; then beat at medium speed 2 minutes. Fold in chopped milk chocolate bars. Pour batter into prepared pans.

Bake at 350° for 32 minutes or until cake springs back when lightly touched. Cool cake in pans on wire racks 10 minutes; remove from pans, and cool completely on wire racks. Wrap and chill cake layers at least 1 hour or up to 24 hours. (This step enables you to split cake layers with ease.)

Using a serrated knife, slice cake layers in half horizontally to make 4 layers. Place 1 layer, cut side up, on a cake plate. Spread with 1/2 cup cream cheese frosting; sprinkle with one-fourth of chopped cheesecake bites. Repeat procedure with remaining 3 layers, frosting, and cheesecake bites, omitting cheesecake bites on top of last layer. Frost sides and top of cake with remaining frosting. Drizzle desired amount of caramel sauce over cake, letting it drip down sides. Chill until ready to serve. Decorate cake with rolled wafer cookies and remaining chopped cheesecake bites. Store in refrigerator.

Oxmoor House JUNE 2007

Irish Carbomb Cake

So I know the name of this cake is politically incorrect, but it is also the name of a shot that is really good.  So when I found this recipe I had to try it.  I got it from Never Did Think. It was very easy to make.

I really liked the Baileys and the cake. The Whiskey frosting was good when I got all 3 together.  D liked every thing.  Yes, I would make it again.

What religion is your whiskey? Jameson is Catholic and Bushmills is Protestant.

Irish Carbomb Cake

Guinness Cake
1 Box chocolate cake mix (I used a Duncan Hines Chocolate Fudge cake.)
Egg and oil called for on box of cake mix (3 eggs and 1/2 C of oil)
Guinness (1 can will suffice with some left over for the cook).

This is the easy part. Make the cake as directed on the box, except replace the water called for with Guinness. Bake in two 9 inch round pans. Your house will smell like beer while it bakes. Don’t worry, the smell is much stronger than the taste of the cake will be.

Bailey’s Cream Cheese Filling
4 oz cream cheese, softened
1/2 stick butter, softened
1/2 box powdered sugar
Bailey’s, to taste
Mix the cream cheese and butter, then add in the powdered sugar a little at a time. (Follow this! I didn't and was covered in sugar) When it’s all blended, add the Bailey’s. I couldn't tell you how much I added (less than 1/4 C) but didn't measure. If it gets too runny, you can add more powdered sugar to fix it.
Note from Never Did Think: This is half of my normal cream cheese frosting recipe. Believe me, it’s more than enough since you’re only putting it between the two cakes.

Chocolate Whiskey Buttercream frosting:
Adapted from the Williams Sonoma chocolate buttercream recipe
¾ c dark cocoa powder
4 TBSP vegetable oil
3-4 cups powdered sugar (start with three, add as needed, I only used 3)
1 stick butter, softened
2 tablespoons milk
2 tbsp whiskey, plus more to taste(I used 4 because I used up the whiskey)

Mix the cocoa powder with vegetable oil and set aside.
Beat powdered sugar, butter, milk, and whiskey together with electric mixer. Once fully combined (it will be pretty liquid-y), blend in the cocoa mixture until the frosting is the right consistency. If it’s still too runny, add more powdered sugar. If it’s not whiskey-tasting enough, add more whiskey.

Irish Cream Cake

I want to say this is the best cake ever. It was delicious. It was moist. It was terrific. But it wasn't my favorite. I'm still in love with Rudolph's Cake and with the Best Carrot Cake, better than this. However, like I said, this was a good cake. The baking of the actual cake was easy. I had never whipped eggs, and then folded them in, so that was the hardest part...ok maybe separating the eggs was since I had to use 7 eggs, to get 5.

I used more Bailey's than it called for. I know that is shocking. Also, it really did soak through the cake. The butterscotch didn't seem at all sweet. D said the taste of it picked up on the 2nd day.

Cream cheese frosting...well how can that be bad.

Overall, had I never had Best Carrot Cake, I'd be all over this. And if you notice, my frosting skills have gotten better. That's because I bought an offset spatula.

Irish Cream Cake

Photo by ALB

Yield: Makes 12 servings

Ingredients
1/2 cup butter, softened
1/2 cup shortening
2 cups DOMINO Granulated Sugar
5 large eggs, separated
1 tablespoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking soda
1 cup buttermilk
1/2 cup Irish cream liqueur
Butterscotch Filling (below)
Cream Cheese Frosting (below)
3/4 cup chopped pecans, toasted
14 pecan halves, toasted (didn't use)
Preparation
Preheat oven to 350°. Beat butter and shortening at medium speed with an electric mixer until fluffy; gradually add granulated sugar, beating well. Add egg yolks, 1 at a time, beating until blended after each addition. Add vanilla extract, beating until blended.
Combine flour and soda; add to butter mixture alternately with buttermilk, beginning and ending with flour mixture. Beat at low speed until blended after each addition.
Beat egg whites until stiff peaks form; fold into batter. Pour batter into 3 greased and floured 9-inch round cakepans.
Bake at 350° for 25 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on wire racks 10 minutes; remove from pans, and cool completely on wire racks. Brush cake layers evenly with liqueur. Spread half of Butterscotch Filling between each cake layer; spread Cream Cheese Frosting on top and sides of cake (just sprinkle them on top). Gently press chopped pecans onto sides of cake; arrange pecan halves on top (didn't do).

Southern Living, JANUARY 2003

Butterscotch Filling

Yield: Makes 2 cups

1/2 cup firmly packed DOMINO Brown Sugar
2 tablespoons butter
1 cup milk, divided
3 tablespoons all-purpose flour
1/2 teaspoon salt
2 large eggs, lightly beaten
1/4 cup chopped pecans, toasted
1/2 teaspoon vanilla extract
Stir together brown sugar and butter in a heavy saucepan over low heat, stirring constantly, until sugar melts and mixture is blended. Stir in 1/2 cup milk until blended.
Whisk together remaining milk, flour, and salt; stir into brown sugar mixture, and cook, whisking constantly, over medium heat 5 minutes or until thickened. Gradually add eggs, and cook, whisking constantly, 2 minutes. Remove from heat, and let cool. Stir in pecans and vanilla.
Southern Living, JANUARY 2003

Cream Cheese Frosting

Yield: Makes 3 cups

1 (8-ounce) package PHILADELPHIA Cream Cheese, softened
1/2 cup butter, softened
1 tablespoon vanilla extract
1 (16-ounce) package DOMINO 10-X Confectioners Sugar, unsifted
Beat first 3 ingredients with an electric mixer until creamy. Add confectioners sugar, beating at low speed until blended. Beat at high speed until smooth.
Southern Living, JANUARY 2003

Best Carrot Cake

I made this. It was pretty easy to make. The batter was a bit overly sweet and I wasn't sure about it. The result...I thought it was pretty good. Dad thought it was really good as did Bro. D said it was the best he ever had. 2 days later it is still as moist as it was the first.

I actually hand grated the carrots. I didn't like the thickness of the shredded carrots in the store. And I still can't frost a cake all pretty.

Best Carrot Cake

Photo by ALB

Ingredients
2 cups all-purpose flour
2 teaspoons baking soda
1/2 teaspoon salt
2 teaspoons ground cinnamon
3 large eggs
2 cups sugar
3/4 cup vegetable oil
3/4 cup buttermilk
2 teaspoons vanilla extract
2 cups grated carrot
1 (8-ounce) can crushed pineapple, drained
1 (3 1/2-ounce) can flaked coconut (I measured from a bag of sweetened flaked...couldn't find a can)
1 cup chopped pecans or walnuts (used walnuts)
Buttermilk Glaze (Below)
Cream Cheese Frosting (below)


Line 3 (9-inch) round cakepans with wax paper; lightly grease and flour wax paper. Set pans aside.
Stir together first 4 ingredients.
Beat eggs and next 4 ingredients at medium speed with an electric mixer until smooth. Add flour mixture, beating at low speed until blended. Fold in carrot and next 3 ingredients. Pour batter into prepared cakepans.
Bake at 350° for 25 to 30 minutes or until a wooden pick inserted in center comes out clean. Drizzle Buttermilk Glaze evenly over layers; cool in pans on wire racks 15 minutes. Remove from pans, and cool completely on wire racks. Spread Cream Cheese Frosting between layers and on top and sides of cake.


Yield: 1 (9-inch) 3 layer cake


Buttermilk Glaze

1 cup sugar
1 1/2 teaspoons baking soda
1/2 cup buttermilk
1/2 cup butter or margarine
1 tablespoon light corn syrup
1 teaspoon vanilla extract


Bring first 5 ingredients to a boil in a large Dutch oven over medium-high heat. Boil, stirring often, 4 minutes. Remove from heat, and stir in vanilla.


Yield: 1 1/2 cups

Cream Cheese Frosting

3/4 cup butter or margarine, softened
1 (8-ounce) package cream cheese, softened
1 (3-ounce) package cream cheese, softened
3 cups sifted powdered sugar
1 1/2 teaspoons vanilla extract


Beat butter and cream cheese at medium speed with an electric mixer until creamy. Add powdered sugar and vanilla; beat until smooth.


Yield: 4 cups

Rudolph's Chocolate Truffle Cake

When Bro and I were little, my parents used to have a Christmas Party every year and get a Midnight Layer Cake from Bun Penny. I have not thought about that cake in many years until I made this. A picture will be coming...

It is a bit expensive as it required 6 bars of Ghiardelli Semi-sweet chocolate squares...but well worth it.


Rudolph's Chocolate Truffle Cake

8 (1-ounce) semisweet chocolate squares
2 1/2 cups milk
1 cup butter, softened
3 large eggs
2 teaspoons vanilla extract
2 2/3 cups all-purpose flour
2 cups sugar
1 1/4 teaspoons baking soda
1/2 teaspoon salt
Chocolate Truffle Filling, divided
10 (1-ounce) semisweet chocolate squares, coarsely chopped
1/2 cup plus 2 tablespoons whipping cream
1 to 2 (1-ounce) semisweet chocolate squares, finely grated

Stir together first 3 ingredients in a large heavy saucepan over low heat, and cook, stirring constantly, 8 to 10 minutes or until chocolate melts and mixture is smooth. Remove from heat, and let mixture cool slightly (about 10 minutes).

Whisk together eggs and vanilla in a large bowl. Gradually whisk in melted chocolate mixture until blended and smooth.

Combine flour and next 3 ingredients; whisk into chocolate mixture until blended and smooth.

Pour batter into 3 greased and floured 9-inch round cakepans.

Bake at 325° for 25 to 30 minutes or until a wooden pick inserted in center comes out clean. Cool cake layers in pans on wire racks 10 minutes. Remove from pans, and let cool completely on wire racks.

Spread 1/2 cup plus 2 tablespoons Chocolate Truffle Filling evenly on top of 1 cake layer. Top with 1 cake layer; spread 1/2 cup plus 2 tablespoons Chocolate Truffle Filling evenly on top, reserving remaining 1/2 cup Chocolate Truffle Filling. Top with remaining cake layer.

Microwave coarsely chopped semisweet chocolate squares and cream in a 2-quart microwave-safe bowl at HIGH 1 1/2 to 2 minutes, stirring after 1 minute and then every 30 seconds until chocolate melts and mixture is smooth and slightly thickened. Let cool slightly (about 15 minutes).

Spread warm semisweet chocolate mixture over top and sides of cake. Chill cake 30 minutes or until chocolate glaze is firm. Pipe border using a rosette tip around bottom of cake with remaining 1/2 cup Chocolate Truffle Filling. Sprinkle finely grated semisweet chocolate evenly over top of cake.

Yield: Makes 12 servings (more like 20 servings)
12 servings = 22 points each
20 servings = 13 points each

Chocolate Truffle Filling

4 (1-ounce) semisweet chocolate squares
6 tablespoons butter
1/4 to 1/2 cup whipping cream, divided
2 1/2 cups powdered sugar, sifted

Microwave semisweet chocolate squares and 6 tablespoons butter in a large microwave-safe bowl at HIGH 1 1/2 to 2 minutes or until melted and smooth, stirring every 30 seconds. Stir in 1/4 cup whipping cream. Stir in 2 1/2 cups powdered sugar, adding remaining 1/4 cup whipping cream, 1 tablespoon at a time, if necessary, until mixture is smooth and creamy. Let mixture cool completely.

Note: I didn't use the microwave...just a sauce pan.

Yield: Makes 1 3/4 cups

Chocolate Guinness Cake

This cake was very good and very tall (3 layers). It would have been better if I left it out instead of refrigerating it, but Guinness (the dog) got to part of it and I had to get her away.

Photo by ALB

Chocolate Guinness Cake

Ingredients
2 cups Guinness
2 cups (4 sticks) unsalted butter
1 1/2 cups unsweetened cocoa powder (preferably Dutch-process)
4 cups all purpose flour
4 cups sugar
1 tablespoon baking soda
1 1/2 teaspoons salt
4 large eggs
1 1/3 cups sour cream

Preparation
For cake: Preheat oven to 350°F. Butter three 8-inch round cake pans with 2-inch-high sides. Line with parchment paper. Butter paper. (I sprayed 3 pans with PAM and was done). Bring 2 cups stout and 2 cups butter to simmer in heavy large saucepan over medium heat. Add cocoa powder and whisk until mixture is smooth. Cool slightly.

Whisk flour, sugar, baking soda, and 1 1/2 teaspoons salt in large bowl to blend. Using electric mixer, beat eggs and sour cream in another large bowl to blend. Add stout-chocolate mixture to egg mixture and beat just to combine. Add flour mixture and beat briefly on slow speed. Using rubber spatula, fold batter until completely combined. Divide batter equally among prepared pans.

Bake cakes until tester inserted into center of cakes comes out clean, about 35 minutes. Transfer cakes to rack; cool 10 minutes. Turn cakes out onto rack and cool completely.

Icing
8 ounces cream cheese
1 cup confectioners' sugar
1/2 cup heavy cream

Place cream cheese and confectioners' sugar into a mixing bowl, and whip with an electric beater, until smooth. Add cream and beat again until you have a spreadable consistency.
Ice top of cake, starting at middle and fanning out, so that it resembles the frothy top of the famous pint.

Yields about 12 slices.

Irish Cream Bundt Cake

Very easy. Very moist. If you don't want the nuts, leave them out.
Makes a TON of glaze. This is not a CL recipe and it isn't healthy.

Irish Cream Bundt Cake

Photo by ALB

* Prep Time: 15 Minutes
* Cook Time: 1 Hour
* Ready In: 1 Hour 30 Minutes
* Yields: 12 servings (The pieces would be huge if it only served 12)

INGREDIENTS:

* 1 cup chopped pecans
* 1 (18.25 ounce) package yellow cake mix
* 1 (3.4 ounce) package instant vanilla pudding mix
* 4 eggs
* 1/4 cup water
* 1/2 cup vegetable oil
* 3/4 cup Irish cream liqueur
* 1/2 cup butter
* 1/4 cup water
* 1 cup white sugar
* 1/4 cup Irish cream liqueur

DIRECTIONS:

1. Preheat oven to 325 degrees F (165 degrees C). Grease and flour a 10 inch Bundt pan. Sprinkle chopped nuts evenly over bottom of pan.
2. In a large bowl, combine cake mix and pudding mix. Mix in eggs, 1/4 cup water, 1/2 cup oil and 3/4 cup Irish cream liqueur. Beat for 5 minutes at high speed. Pour batter over nuts in pan.
3. Bake in the preheated oven for 60 minutes, or until a toothpick inserted into the cake comes out clean. Cool for 10 minutes in the pan, then invert onto the serving dish. Prrick top and sides of cake. Spoon glaze over top and brush onto sides of cake. Allow to absorb glaze repeat until all glaze is used up.
4. To make the glaze: In a saucepan, combine butter, 1/4 cup water and 1 cup sugar. Bring to a boil and continue boiling for 5 minutes, stirring constantly. Remove from heat and stir in 1/4 cup Irish cream.

Nutrition facts (per serving if you have 12 servings)

* Calories (kcal) 597
* Protein 5g
* Cals from Protein 3%
* Total Fat 30.8g
* Cals from Fat 45%
* Carbohydrates 68.6g
* Cals from Carbohydrates 45%
* Fiber 1.4g
* Cholesterol 92mg
* Sodium 498mg