Heaven on a Plate

This dessert has given me a very hard time while I was trying to come up with a name or any kind of short description for it. This dish is kind of a combination between a coffee cake, gooey butter cake, and a sophisticated, elegant dessert! Although the name I gave does not exactly explain what it is, it most certainly explains the absolute decadence of this invention!

Well since I don't have a better description at this time, I'll just start with how I made it! Originally this recipe was supposed to be some sort of Paula Dean orange flavored brownie, but my version resembles that in no way, shape, or form....don't lose faith yet...Here it goes!

Almond White Chocolate Blondie's with Cream Cheese Icing (best name so far):

For the Cake:
1 1/2 cups all-purpose flour
2 cups granulated sugar
1 teaspoon salt
1 cup (2 sticks) butter, softened
4 eggs
2 teaspoons pure almond extract
1 teaspoon vanilla
1 cup white chocolate chips

Beat together the butter and sugar. Add the dry ingredients then mix in the eggs 1 at a time. When it comes together stir in the vanilla and almond extract with a spatula. Stir in the white chocolate chips.

I have heard that if you coat the chocolate chips with flour it helps them stay suspended in the cake... DO NOT DO THIS ON THIS RECIPE! The best part about this invention is that when you bake it the white chocolate chips sink to the bottom forming a crispy white chocolate crust! Believe me, you don't want to miss out on that!

Pour the batter in a greased 9x13 inch pan and bake at 325 for approximately 45 min or until golden brown and toothpick comes out clean... Don't overcook! You want the toothpick to come clean, but just barely! It will fall when cooling...don't fret, falling leaves it and moist.

While the cake is baking whip up the irresistible almond flavored cream cheese icing.

For the Frosting:
8 oz cream cheese
4 tablespoon butter
1 lb. powdered sugar (about 2 1/2 cups)
milk to thin (1-2 tablespoons)
1/4 teaspoon almond extract

 As soon as the cake comes out of the oven poke lots of little holes in it using your toothpick and spread a thin layer of the cream cheese icing over the top. The icing will melt down into the cake to help make it even more flavorful and moist! Once it cools, add more icing on top!

This cream cheese icing is great but the recipe makes way more than necessary. You could probably cut it in half if you wanted to.... but who doesn't love a little extra cream cheese icing hanging around in the fridge to dip gram crackers, Nilla wafers, or fingers?!

I was hoping that by the end of writing this I would come up with a better name for this dish, but the perfect description still eludes me. Since I don't have a great explanation of the dessert I would love for you to try it out and let me know what you think I should call it! When I made it for my family, we at it as a dessert, and as breakfast with coffee so it can be a multifaceted recipe!

I also want to say: I promise that I really do eat much more healthily than my blog is so far leading you all to believe with all of these baked goods and desserts! However, I did have a disclaimer that my weaknesses were chocolate and cheese so not completely unwarranted! I promise more healthy recipes to come!

Frozen Key Lime Pie

As summer winds down to a close I MUST get this recipe out there before it gets to be chilly and fall. This frozen pie is not officially "key lime" as it is way to simple to be such and includes no such ingredient! It is simple, refreshing, tangy, and quite delicious! It always reminds me of summer and is one of my mother's few treats that always wins rave reviews! It's so simple and refreshing it's a must have at least once every year before the leaves start falling!

4 simple ingredients:

• 1 can frozen limeade concentrate
• 8 oz frozen whipped topping
• 1 can sweetened condensed milk
• pre-made chocolate oreo crust
• 3 drops of green food coloring (not a true ingredient)

I promised simple and simple I will deliver: thaw the ingredients (if the whipped topping is not fully thawed it will not mix and it will be clumpy), mixing the limeade and sweetened condensed milk together with a spatula, and fold in the whipped cream. Pour into the pre-made crust, and after four short hours (or overnight) in the freezer... voila! Delish!

Easy Creamy Cheesy Pesto Spread

This is a recipe courtesy of my friend Emily's family friend, Veronica. In college Emily and I roomed together and Veronica was nice enough to send us a half-gallon container of this stuff every couple months. The tub usually only lasted a couple weeks! This stuff is as addictive as I imagine any drug could be (not that I would personally know)

So, after my recent blog about homemade pesto I couldn't resist making this delectable treat! It is SOOOOO easy and fast you wouldn't even believe it! Great on crackers (I prefer wheat thins) or sandwiches or raw veggies! I'm sure it would melt down nicely over hot noodles also to make a creamy cheesy pesto sauce.

I like making this with homemade pesto, but if you don't have any on hand or don't want to go to the trouble, it would be great with store bought pesto as well.

Four Simple Ingredients:

• 2 oz Cream Cheese
• 4 oz Goat Cheese
• 1/4 c. Homemade Pesto
• salt and pepper to taste

All you do... mix your pesto, cream cheese, and goat cheese together in a bowl with a spoon or spatula until it is all blended and smooth. Season it with salt and pepper to taste, and devour!!!