Neiman Marcus Chocolate Gooey Butter Cake

Indulge in this delicious dessert!

I've made the Lemon Ooey Gooey Brownies before and they were a hit with the whole family!  Then I found this chocolate version and you all know I can't resist chocolate "anything"!

The "Neiman Marcus Chocolate Gooey Butter Cake" is not actually sold by Neiman Marcus and is instead a variation of a St. Louis classic called "gooey butter cake". Gooey butter cake is believed to have originated accidentally in the 1930's during the Great Depression due to a baker's mistake. The name "Neiman Marcus" is used because the cake is rich and decadent, reminiscent of the luxury department store.

The funny thing is no one seems to agree on what the name of this cake should be.

Let's just call it the Neiman Marcus/St. Louis Ooey Gooey Butter Cake, the chocolate version.  See, that works...whew, just saying that has made me hungry now!

But, seriously, you won't care what it's called because it's so easy to make and tastes to rich and delicious!

Ingredients:

Bottom Cake Layer:

1 box (18 1/4 oz.) chocolate fudge cake mix

1 egg

1/2 cup butter, softened 

1 cup semi-sweet chocolate chips

1/4 cup chopped nuts, if desired

Top Layer:

4 cups confectioners' sugar

1 (8 oz.) package cream cheese, softened

2 eggs

Instructions:

Preheat oven to 350'F.  Grease (or use a non-stick spray) a 13x9" baking pan.

In a large bowl, combine the cake mix with 1 egg and butter; mix until smooth. Pat mixture into prepared baking pan. (Mixture is thick)

sprinkle with the chocolate chips (and chopped nuts, if desired) evenly over the cake-crust in the pan.

In a separate bowl, mix together the icing sugar, cream cheese and the remaining 2 eggs until well blended; pour over the semi-sweet chocolate chips and the nuts.

Bake 40-45 minutes or until toothpick inserted into the center comes out clean.

Let cake cool before cutting.  Serve warm or cold.

Store at room temperature for up to 2 days, but should be refrigerated after that for up to 5-7 days to preserve quality and prevent the cream cheese from spoiling.

A Tip from Grammy:

-Try using different flavored cake mixes like lemon, spice, strawberry...etc.

-A German Chocolate cake mix with chopped pecans is another idea.

Be encouraged!

If we confess our sins, He is faithful and just to forgive us our sins, and to cleanse us from all unrighteousness.  -1 John 1:9

Brownie Pie

A sweet marriage of brownies and pie!

Photo from the web

I found this recipe on "Lifestyle of a Foodie", now, does that sound like me or what?  LOL!

This rich, decadent pie is a chocoholic's dream pie!  It combines the best of a fudgy brownie with a flakey crust and creates a dream pie for both brownie and pie lovers, of which I am both.

This could become one of your favorite holiday pies too. It's that good! I mean, look at that picture...how would anyone resist trying this one out? Not me!

Ingredients:

1 pie dough, homemade or store-bought

Filling:

3/4 cup unsalted butter, melted
3/4 cup granulated sugar

1/2 cup brown sugar, packed

1/2 cup all-purpose, unbleached flour

1/2 cup unsweetened cocoa powder

1/2 tsp. salt

2 tsp. pure vanilla extract

2 large eggs

3/4 cup semi-sweet chocolate chips or chopped chocolate

Instructions:

Prepare and par-bake crust. Preheat oven to 375'F.  Roll out pie crust and fit into an 9" pie plate.  Crimp or trim the edges as desired.

Prick bottom of crust with a fork all around, including sides. Line with parchment paper and fill with pie weights or dried beans. (I find poking the dough all over, including sides works fine.)

Bake for about about 15 minutes until the edges start turning slightly golden brown.  

Remove weights and parchment and bake another 5-7 minutes, or until the bottom is also slightly golden. Remove and cool.

Filling:

Reduce oven temperature to 350'F.

In a mixing bowl, whisk the melted butter, granulated sugar and brown sugar until combined. Mix in the eggs and vanilla extract until a thick batter forms.

Gently fold in the flour, cocoa powder and salt, then mix in the chocolate chips just until blended. (Do not overmix!)

Pour the brownie filling into the par-baked crust, smoothing the top.

Bake for 40-45 minutes or until the top is set and center still looks slightly soft.  A toothpick should come out with moist crumbs when inserted in the center. It's okay to underbake a little, it will continue to set while cooling.

Let pie cool for 20 minutes, allowing it to set further.

Slice and serve. This pie tastes great, served warm and a scoop of vanilla ice cream would be a nice touch!

A Tip from Grammy:

-Prepare the pie crust ahead of time and chill in fridge up to 5 days, wrapped.

-If using pie weights or dried beans, make sure they are evenly distributed.

-Pie will keep at room temperature up to 2 days, or up to 5 days if refrigerated.

-While baking, if pie crust edges are getting to dark, make a cover of aluminum foil (like a ring) and place around the edges.

Be encouraged!

Blessed are the merciful, for they shall be shown mercy.  -Matthew 5:7

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No-Bake Strawberry Shortcake

 A creamy, dreamy summer dessert!

I was searching for some no-bake desserts to make this summer, because I'm boycotting my oven. Yes, I'll admit that I don't enjoy cooking or baking in the summer down here in the south. Even with air conditioning, my house still heats up fast if I start using the oven.

So, in my search, this beautiful no-bake strawberry dessert came up as I scrolled through recipe sites. It came through on my phone from a page called "recipesfiber.com" so when I saw this picture, I knew I'd be giving it a try this summer.

This dessert only takes about 30 minutes to whip up!  Perfect for summer get-togethers, birthdays, potlucks or just because! LOL!

Ingredients:

1(3.4 oz) box vanilla instant pudding
1 1/2 cups milk
1 tsp. vanilla extract
25 Golden Oreos or Shortbread cookies, crushed
2 Tbsp. butter, melted

1/2 cup confectioners sugar

12 oz. frozen whipped topping
1 lb. fresh strawberries, hulled and sliced

Instructions:

Prepare the Crust:

Place the cookies in a food processor and pulse until you have fine crumbs. Transfer to a bowl and mix with the melted butter until evenly combined. Press the mixture firmly into the bottom of a 9x9: dish to create the crust.

Make the Pudding Layer:

In a medium bowl, whisk together the vanilla instant pudding mix, milk and vanilla extract until thickened (about 2 min.). Gently fold in half of the frozen whipped  topping until smooth and fluffy,

Assemble the Layers:

Spread the pudding and frozen topping mix over the prepared crust. Layer the slice strawberries evenly over the pudding layer.

Chill:

Cover the dish and refrigerate for at least 4 hours or overnight to allow the dessert to set and the flavors to combine.

Serve:

When ready to serve, garnish with additional cookie crumbs or sliced strawberries and a dollop of whipped topping, if desired.  Slice into squares and enjoy!

A Tip from Grammy:

-You can switch the vanilla pudding to cheesecake flavor. Be sure it's instant too.

-1% or 2% milk is fine in this recipe.

-Use graham crackers for the crust, that will work great!

Be encouraged!

Taste and see the Lord is good!  Blessed is the man who takes refuge in Him. -Psalm 34:8

Baked Ziti

Italian comfort food!

Baked ziti is a classic Italian-American pasta casserole, featuring ziti pasta that's baked with a rich tomato sauce and a blend of cheeses like ricotta, mozzarella and Parmesan. 

It's known for its comforting, cheesy, and saucy qualities. The dish is often described as an easier, more freeform version of lasagna, making it a popular choice for feeding crowds or enjoying a hearty weeknight meal. 

You won't believe how easy it is to put together and how much your family will love it!

Add a salad and fresh bread...the perfect pasta dinner!

Ingredients:

1 (16 oz. box of Ziti pasta (I used Rigatoni in this picture)

32 oz. Ricotta cheese

1 large egg, beaten

3/4 tsp. salt

1/4 tsp. black pepper

1 Tbsp. chopped fresh parsley OR 1-2 tsp. dried parsley

3/4-1 cup grated Parmesan or Romano cheese

1 lb. shredded Mozzarella cheese

1 (32 oz.) jar spaghetti sauce (I use homemade)

Instructions:

Bring a large pot of lightly salted water to a boil.  Add Ziti and cook for 8-10 minutes or until al dente; drain and let cool. 

Preheat oven to 375 degrees F. (190'C). Lightly grease a 9x13" baking dish and spread sauce over the bottom of dish.

Combine cooked ziti, ricotta cheese, mozzarella, egg and 1 1/2 cups sauce in a large bowl.

Transfer into the prepared baking dish. Top with remaining spaghetti sauce, then sprinkle with Parmesan cheese.

Bake in preheated oven for 30 minutes or until bubbly. Let rest for 15 minutes before serving.

A Tip from Grammy:

-You can make my homemade Sunday Sauce, located on the Grammys Apron blog

-Add sausage, cooked ground meat or cut up meatballs.

-Spinach tastes great mixed in with the filling.

-You can make this in the crock pot (especially in the summer). 

Be encouraged!

Blessed are the poor in spirit, for theirs is the kingdom of heaven.  -Matthew 5:3

Bruschetta

Bruschetta

Let's start with the proper pronunciation...brew-SKET-ta, not brew-SHET-ta. I know it's probably not a big deal, but I'm Italian and it's a pet peeve of mine, so I couldn't resist the correction. LOL!  My grands tease me all the time when I tell them they pronounce an Italian word wrong and try to make them roll their R's. Now that's fun! Haha!

There are many different versions and toppings you can use, but this one, with fresh tomatoes, basil and garlic if our favorite. 

Ingredients:

1 baguette, sliced into 1/2" thick rounds

2 lbs. ripe tomatoes, diced

1/2 cup fresh basil leaves

2 garlic cloves, grated or minced

Extra virgin olive oil

1 tsp. balsamic vinegar (optional)

1/2 tsp. sea salt

Freshly ground black pepper

Whole garlic cloves, cut in half

Instructions:

Prepare the Tomato Topping:

-Combine the diced tomatoes, garlic, basil, olive oil balsamic vinegar, salt and pepper in a medium bowl. Let mixture sit for at least 10 minutes at room temperature for the flavors to meld. It can also be refrigerated for a few hours.

Toast the Bread:

-Preheat oven to 400'F (200'C). Brush baguette slices with olive oil and toast for 5-7 minutes until golden and crispy. Other methods like a toaster or air fryer can also be used.

Garlic:

-After toasting the bread, rub each warm slice with a half-clove of garlic.

Assemble and Serve:

-Spoon the tomato topping onto each toasted slice, using a slotted spoon if needed to avoid sogginess. Garnish with extra olive oil, balsamic glaze (if using), or fresh basil. Serve immediately.

A Tip from Grammy:

-Use a high-quality olive oil for enhanced flavor.

-Sprinkle grated parmesan on bread before toasting 

-Marinating the tomato mixture improves taste.

-Rubbing toasted bread with garlic adds flavor.

-Alternative bread options are available.

-Bruschetta can be customized with various toppings.

Be encouraged!

Let love be genuine. Abhor what is evil; hold fast to what is good. -Romans 12:9

Baked Garlic Butter Scallops

Tender, buttery and rich!

I just saw this recipe on Facebook under Stanley Tucci Recipes. I wasn't aware he had a food blog, but they looked so delicious, I had to post them.

This is a simple dish to make and is perfect for dinner parties, special occasions, or a quick weeknight dinner that feels like a treat. 

The combination of garlic, melted butter, and a crispy breadcrumb-Parmesan topping makes for an irresistible dish. Scallops are not only delicious but also packed with nutrients, including lean protein and omega-3 fatty acids. This recipe is a delightful blend of savory flavors that pairs well with many side dishes.

Ingredients:

1 lb. large scallops, patted dry

4 Tbsp. butter, melted

3 cloves garlic, minced

1/4 cup breadcrumbs

1/4 cup Parmesan cheese, grated

1 Tbsp. fresh parsley, chopped

1Tbsp lemon juice

Salt & Pepper to taste

Lemon wedges, for serving

Preparation :

Preheat your oven to 400°F (200°C). This will ensure that the scallops cook evenly and the topping turns golden and crispy.

 

Prepare the Garlic Butter:

In a small bowl, mix the melted butter, minced garlic, lemon juice, salt, and pepper. Make sure to blend these ingredients well to create a uniform garlic butter mixture. The lemon juice adds a refreshing acidity that balances the richness of the butter, while the garlic infuses its pungent, savory flavor into the dish.

 Assemble the Scallops:

Place the scallops in a single layer in a baking dish. Make sure the scallops are not crowded to ensure even cooking. Pour the garlic butter mixture over the scallops, making sure each one is well-coated. The butter will help the scallops cook gently while adding a luxurious flavor.

Step Add the Topping:

In another small bowl, mix the breadcrumbs, Parmesan cheese, and parsley. The breadcrumbs provide a crispy texture, while the Parmesan adds a nutty, salty flavor that complements the sweetness of the scallops. Parsley adds a hint of freshness. Sprinkle this mixture evenly over the scallops, ensuring they are all covered with this crunchy topping.

Bake:

Bake the scallops in the preheated oven for 10-12 minutes. The scallops are done when they turn opaque, and the breadcrumb topping is golden brown. Be careful not to overcook the scallops, as they can become tough and chewy. The internal temperature of the scallops should reach 125°F (52°C).

Serve:

Once the scallops are done, serve them hot with lemon wedges on the side. The lemon juice adds a final burst of brightness to the dish, cutting through the richness of the garlic butter and Parmesan.

A Tip from Grammy:
-Make sure to pat the scallops dry before cooking. Removing excess moisture helps them brown better in the oven, giving them a more appealing appearance and flavor.

Be encouraged!
Be strong and take heart, all you who hope in the Lord. -Psalm 31:24

Easy Kielbasa & Pasta Casserole

 Only Five Ingredients!

This is an irresistible, quick and delicious recipe for those of us who love Kielbasa, yet get a little tired of the cooking it the same old way.

It only takes about 20 minutes to make, and that includes cooking the kielbasa and spinach first.   I added some leftover peas I had in the fridge and used spaghetti sauce instead of the pizza sauce it calls for...I just like pizza sauce on pizza!

My husband's only complaint was that I didn't remove the casings from the sausage first, he doesn't like rind of any kind.  So, next time, I'll make sure to take it off and then slice the kielbasa...for my honey!   Other than that one "picky" criticism, he had two helpings!  

Ingredients:

1 1/2 cup sliced kielbasa, regular or turkey
1 cup pizza sauce (I used spaghetti sauce)
1 cup sautéed baby spinach, coarsely chopped
3 cups cooked penne pasta (I used Cavatappi)
3/4 cup grated parmesan cheese




Preheat oven to 350'F. 

Cook sliced kielbasa in pan with 1 Tbsp. olive oil; combine first four ingredients into a prepared casserole dish.  Do not add the parmesan.

Sprinkle grated parmesan over top.

Bake for 10-12 minutes until hot; remove from oven and let set up for about 5 minutes before serving.

Isn't this easy?   I love quick casseroles that make a hearty meal and take no time at all to prepare!  

Enjoy!





 Be encouraged!
"And let the peace of Christ rule in your hearts, to which indeed you were called in one body.  And be thankful."  -Colossians 3:15