Welcome!

**SheilaAnn** · May 19, 2024, 07:26 PM

If the ladies want cookies, I got you!

**Mosca** · May 19, 2024, 07:52 PM

I don’t make a lot of desserts, but I do always make this at the holidays. You might not think the rum matters, and decide to use a cheap one… but the rum matters. Use a good rum. I prefer a dark rum, but light rum works well, too.

If you decide you want to go crazy, and add more rum, do it with the glaze; adding more rum to the batter messes with the cake. A better choice would be to use a higher proof rum.

This also adapts well to variations. I’ve added flaked coconut to the pecans, and coconut oil to the batter, to make a coconut-rum cake.

Easy Rum Cake

Cake, Dessert
Prep Time: 30 | Cook Time: 0 hours | Servings: Yields: 12

Ingredients:
FOR THE CAKE:
1 box (about 18 Oz.) Yellow Cake Mix (I use Betty Crocker Super Moist)
1 package (3.5 Oz.) INSTANT Vanilla Pudding Mix
4 whole Eggs
1/2 c. Cold Water
1/2 c. Canola Oil
1/2 c. Rum
1 c. Chopped Pecans
Brown Sugar (optional)
GLAZE
1 1/2 stick Butter
1/4 c. Water
1 1/2 c. Sugar
3/4 c. Rum

Directions:
Preheat oven to 325 F.
Grease and flour a bundt cake pan. Sprinkle nuts over bottom of pan. If desired, sprinkle a couple of tablespoons of brown sugar over the nuts.
Mix all cake ingredients together. Pour batter into pan over nuts. Smooth out ’til the top is even. Bake for 1 hour, or a little less if the pan is black. Do not overbake!

Glaze:
While cake has ten minutes to go, make the glaze.
Melt butter in saucepan. Stir in water and sugar. Boil for 4 to 5 minutes, stirring constantly. Turn off flame and pour in rum. Stir to combine and reheat for 30 seconds.
Remove cake from oven. Immediately drizzle 1/3 of the glaze on the bottom (top) of the cake. Allow to sit for five minutes. Invert the cake onto a serving plate. Prick surface a hundred times with a fork (gently, please.) Slowly drizzle remaining rum glaze all over the top of the cake, allowing it to drip down the sides. Cool to room temperature before serving to ensure glaze has soaked in.
Eat. Enjoy. And don’t feel guilty. It’s Christmastime!

**Huskee** · May 19, 2024, 09:41 PM

It would be great if those of you who submitted your recipes here could submit them into the Recipes Only > Dessert Recipes channel as a standalone recipe post. Thanks!

**Livermoron** · May 20, 2024, 12:07 AM

Salted Brown Butter Crispy Treats

Makes 16 2-inch squares or 32 1- x 2-inch small bars

4 ounces (113 grams) unsalted butter, plus extra for the pan
1 10-ounce (285-gram) bag marshmallows
Heaping 1/4 teaspoon coarse sea salt
6 cups (160 grams) crispy rice cereal (about half a 12-ounce box)

Butter (or coat with non-stick spray) an 8-inch square cake pan with 2-inch sides.

In a large pot, melt butter over medium-low heat. It will melt, then foam, then turn clear golden and finally start to turn brown and smell nutty. Stir frequently, scraping up any bits from the bottom as you do. Don’t take your eyes off the pot as while you may be impatient for it to start browning, the period between the time the butter begins to take on color and the point where it burns is often less than a minute.

As soon as the butter takes on a nutty color, turn the heat off and stir in the marshmallows. The residual heat from the melted butter should be enough to melt them, but if it is not, turn it back on low until the marshmallows are smooth.

Remove the pot from the stove and stir in the salt and cereal together. Quickly spread into prepared pan. I liked to use a piece of waxed or parchment paper that I’ve sprayed with oil to press it firmly and evenly into the edges and corners, though a silicon spatula works almost as well.

Let cool, cut into squares and get ready to make new friends.

**SheilaAnn** · June 3, 2024, 07:04 PM

texastweeter I owe Amanda cookie recipes. Are photos ok or do you want me to type them out?

**barelfly** · June 3, 2024, 07:17 PM

Do you all like German Chocolate and chocolate cheesecake? And when I say chocolate….this is amazingly good and rich chocolate!

**barelfly** · June 3, 2024, 08:01 PM

I have taken this recipe from a book, but the icing is something that I have added to this, so kind of my own. But cheesecake is our holiday dessert, it’s what I always make.

This German Chocolate Cheesecake is the bomb. I posted a photo over the past holiday as well. The book recipe, follow as it shows and use The German chocolate within that recipe for the filling in the cheesecake. The second icing, that goes on top of the cheesecake. So it’s extra extra yummy!

Photos are below of recipe as well as the paprika file. I also created a separate post with paprika and text recipe if that’s easier.

If the girls have questions, feel free to ask. But I hope you all enjoy this! it’s decadent!

**texastweeter** · June 3, 2024, 08:22 PM

OK dessert cooking stars any day now!

**SheilaAnn** · June 4, 2024, 07:32 AM

texastweeter let me know if Amanda needs any translation….😝🤦🏼‍♀️🤪

This one, I sub out macadamia nuts. And then at the holidays, add dried cranberries.

here, I just buy a bag of the heath bar toffee pieces, instead of chopping up toffee. It’s more uniform and you get a hint more chocolate.

No adjustments, just what I crossed off in the directions because it didn’t make sense….and these freeze very well, so totally can make ahead!

**jlazar** · June 4, 2024, 11:37 AM

Hilton DoubleTree Signature Cookie

1/2 lb butter , softened (2 sticks)
3/4 cup + 1 tablespoon granulated sugar
3/4 cup packed light brown sugar
2 eggs
1 1/4 tsp vanilla
1/4 tsp freshly squeezed lemon juice
2 1/4 cup flour
1/2 cup rolled oats
1 tsp baking soda
1 tsp salt
pinch cinnamon
2 2/3 cup nestle tollhouse semi-sweet chocolate chips
1 3/4 cup chopped walnuts

Prep: 20 min Cook: 23 min

1. Cream butter, sugar and brown sugar in the bowl of a stand mixer on medium speed for about 2 minutes.
2. Add eggs, vanilla and lemon juice, blending with mixer on low speed for 30 seconds, then medium speed for about 2 minutes, or until light and fluffy, scraping down bowl.
3. With mixer on low speed, add flour, oats, baking soda, salt and cinnamon, blending for about 45 seconds. Don’t overmix.
4. Remove bowl from mixer and stir in chocolate chips and walnuts.
5. Portion dough with a scoop (about 3 tablespoons) onto a baking sheet lined with parchment paper about 2 inches apart.
6. Preheat oven to 300°F. Bake for 21-23 minutes, or until edges are golden brown and center is still soft.
7. Remove from oven and cool on baking sheet for about 1 hour.
8. Cook’s note: You can freeze the unbaked cookies, and there’s no need to thaw. Preheat oven to 300°F and place frozen cookies on parchment paper-lined baking sheet about 2 inches apart. Bake until edges are golden brown and center is still soft.

**jlazar** · June 4, 2024, 11:42 AM

Connie's Hummingbird Cake

CAKE

3 cup flour
2 cup sugar
1 tsp baking soda
1 tsp salt
1 tsp cinnamon ground
3 eggs lightly beaten
2 tsp vanilla
1 1/2 cup canola oil
1 (20-oz) can crushed pineapple in its own juice, undrained
2 cup bananas 3-4 large mashed
1 cup pecans pieces

FROSTING
1/4 cup unsalted butter
1 (8-oz) pkg cream cheese softened
1 lb sifted powdered sugar
1 tsp vanilla
GARNISH
1/2 cup pecans pieces

HUMMINGBIRD CAKE

Combine first 5 ingredients (flour, sugar, baking soda, salt and cinnamon.
Using a whisk, mix the remaining ingredients with the flour mixture until all ingredients are moistened.
Spray a 9 x 13 pan. Bake in a 350 oven for 50-60 minutes or until cake is done in center. Allow cake to cool.

CREAM CHEESE FROSTING

Mix all ingredients with electric beater until creamy. Frost cooled cake. Add 1/2 cup pecan pieces on top of frosting. Refrigerate if not serving the same day and refrigerate leftovers.

**texastweeter** · June 5, 2024, 08:47 PM

First up was Huskee's grandmother's vinegar pie. Caroline, Amanda, and C.J. cooked it while I was making dinner. The kids were asleep by the time it was chilled and set. I thought it was AWESOME! I am a fan of vinegar pie and this was one of the best I have had. Amanda really loved the flavor, but was too sour for her. I'll add back in tomorrow what the kids think. I have a feeling C.J. and Emma will like it as they love sour, Caroline will be a crapshoot. Thanks for the recipe Aaron!

**Update: kids were surprisingly not a fan...good, that leaves almost 1/2 a pie for me!!!

Attached Files

**Spinaker** · June 6, 2024, 02:37 PM

Wow! So many great recipes! This is what a community does! Great to see. Makes my heart warm on a long a$$ work day where almost nothing has gone right. Thanks everyone!

I love seeing kids get into the game. There is nothing better than passing on knowledge and getting kids excited about something that can last them a lifetime. THIS is what it is all about, folks!