Coconut Mud Bars

I made this for our FHE caroling activity. I got the recipe from Mrs. Field's Best Ever Cookie Book. Since I had some whipping cream in the fridge from the pumpkin pie cake I made last week, I looked for a recipe where I could use up the rest of it. I wouldn't recommend substituting milk for the cream here. I didn't use coconut extract.

Bottom Layer
1 1/3 c all-purpose flour
1/2 tsp. baking powder
Pinch of salt
1/2 c. (packed) dark brown sugar
1 stick (1/2 c.) unsalted butter, slightly softened and cut into small pieces

Ganache
10 oz semisweet chocolate, finely chopped
3/4 c. heavy cream

Topping
4 Tbsp (1/4 cup) unsalted butter, softened
1/2 c. granulated sugar
2 tsp. vanilla extract
1/4 tsp. coconut extract (optional)
2 large eggs
1 1/2 c. shredded coconut
1 1/2 c. chopped pecans

Preheat oven to 350 F. Lightly grease a 9x13 baking pan.

Make the bottom layer: In a medium mixing bowl, combine the flour, baking powder, salt and brown sugar. With a pastry blender (mine broke last week - it was the best $1 purchase at DI !), cut the butter into the dry ingredients until the mixture resembles coarse meal. Press the mixture into the prepared pan. Bake for 10 minutes, or until the crust is set. Place the pan on a rack to cook, but leave oven on.

Meanwhile make the ganache: Place the chocolate in a medium bowl. Ins a small saucepan, bring the cream to a simmer. Pour the hot cream over the chocolate; let stand for 5 minutes, then stir until smooth. Pour the ganache over the crust and refrigerate for 15 minutes to set the ganache.

Prepare the topping: In a medium bowl, cream the butter. Add the granulated sugar, vanilla, and coconut extract, if desired, and beat until blended. Beat in the eggs. Stir in the coconut and pecans.

Drop the coconut-pecan mixture evenly over the ganache and spread gently. Bake for 25 to 30 minutes or until the top is golden brown. Set the pan on a wire rack to cook. Cut into bars. The recipe says 24, but I cut it into 32.

Pumpkin Pie Cake

I made this for the ward Christmas Party. Someone asked for the recipe and I realized I haven't made it since I started this blog. I got the recipe from Connie H* when I worked at Beehive Clothing. I've seen many versions of this recipe, but this is the one I like. I did change a few things though.

1 white cake mix (set aside 1 cup for the topping)
2 Tbsp flour
1/2 c. butter or margarine
1 egg
1 large (29 oz) can pumpkin
1 tsp. cinnamon
1/2 tsp. ginger
1/4 tsp. cloves
2 beaten eggs
1/3 c. brown sugar
2/3 c. milk
1 c. white sugar

For topping :
reserved 1 cup cake mix
1/4 c. sugar
1/4 c. cold butter or margarine
1 tsp. cinnamon

Mix together cake mix and flour. Cut in butter until mixture resembles fine crumbs. Add egg and mix well. Press into bottom of a 9x13 baking dish.

In a large bowl combine pumpkin, cinnamon, ginger, cloves, eggs, brown sugar, milk and white sugar. Pour over crust in pan.

In a medium bowl mix one cup of reserved cake mix with sugar and cinnamon. Cut in butter until mixture resembles fine crumbs. Sprinkle over pumpkin mixture.

Bake for 45 minutes at 375 F. Cool for at least 2 hours. Top with whipping cream or vanilla ice cream.

Farfalle Special

I made this a while ago, but never posted it. I made a lot of substitutions because I needed to use ingredients I had on hand, but I think it would taste great as written. I just used milk instead of cream, I used Parmesan Cheese in stead of Roquefort and some egg noodles and rotini since I didn't have farfalle. I also only used about 16 ounces, but that was a lot of pasta.

Farfalle Special

Ingredients

• 1 1/2 tablespoons butter
• 2 slices bacon
• 1 onion, sliced
• 3/4 cup fresh mushrooms, quartered
• 3/4 cup heavy cream
• 1 teaspoon salt
• 1 pinch black pepper
• 2 ounces Roquefort cheese
• 1 (4 ounce) can tomato sauce
• 18 ounces farfalle (bow tie) pasta

1. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
   
2. In a skillet over medium heat, cook bacon and onion in the butter for 7 to 8 minutes. Add mushrooms and cook 2 to 3 minutes more. Stir in the heavy cream, salt, pepper, Roquefort cheese and tomato sauce; cook for 5 minutes, stirring continuously. Pour over cooked farfalle pasta and serve.