11/23/10

Perfect Recipes for Thanksgiving

My favorite thing about the holidays is the sweet treats! I love to bake, although I don't have time to as often as I'd like....my husband constantly reminds me of how long I go without baking at least one little cake! Anyhow, I try to make up for it around the holidays.
Here's a couple of new recipes I'm going to try this year. I LOVE, LOVE, LOVE Paula Deen and have made many of her recipes. I've tried several of her Gooey Butter Cake recipes, but this is a new one....looks good!

Toffee Gooey Butter Cake

Ingredients
Cake:
1 (18.25-ounce) box yellow cake mix
1 large egg
1/2 cup (1 stick) unsalted butter, melted
Filling:
1 (8-ounce) package cream cheese, softened
2 large eggs
1 teaspoon pure vanilla extract
1 (16-ounce) box confectioners' sugar
1/2 cup (1 stick) unsalted butter, melted
1 cup almond toffee bits or chocolate toffee bits
Directions
Preheat the oven to 350 degrees F. Lightly grease a 13 by 9 by-2-inch baking pan.
For the cake: In the bowl of an electric mixer, combine the cake mix, egg, and butter and mix well. Pat into the bottom of prepared pan and set aside.
For the filling: Still using an electric mixer, beat the cream cheese until smooth. Beat in the eggs and vanilla. Dump in confectioners' sugar and beat well. Reduce the speed and slowly pour in butter. Mix well. Fold in toffee bits.
Pour filling onto cake mixture and spread evenly. Bake for 40 to 50 minutes. Don't be afraid to make a judgment call on the cooking time, because oven temperatures can vary. You want the center to be a little gooey, so don't bake it past that point!
Remove from oven and allow to cool completely. Cut into squares. Just remember that these wonderful cakes are very, very rich, and a little will go a long way.
Orange Spiced Chai
Ingredients
4 cups water
6 cloves
4 cinnamon sticks
1 teaspoon ground cardamom
4 black tea bags
Peels from 1/2 orange
1/2 orange, zested
1 cup milk
3 tablespoons honey
Directions
In a medium saucepan, over medium heat, add the water, cloves, cinnamon sticks and cardamom. Bring to a boil, then remove from the heat and cover. Allow to steep for 10 minutes. Strain the liquid, return it to the pan and reheat. Add the black tea bags, let them steep for a few minutes, and then add the orange peels and zest. Add the milk and stir in the honey. Pour into mugs and serve.

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