Monday, November 23, 2015

Sopapilla Cheesecake Pie Bars





2 (8 ounce) packages cream cheese, softened
1 cups white sugar
1 1/2 teaspoons  pure vanilla extract
2 (8 ounce) cans crescent roll dough
1/2 cup melted butter
¾ cup sugar
1 teaspoon ground cinnamon
1/4 cup honey
1/4 cup sliced almonds

Preheat an oven to 350 degrees F 

Beat the cream cheese with 1 cups of sugar, and the vanilla extract in a bowl until smooth. Unroll the cans of crescent roll dough, and roll each piece into the shape of a  9x13 inch rectangles. Press one piece into the bottom of a 9x13 inch baking dish. Evenly spread the cream cheese mixture into the baking dish, and then cover with the remaining piece of crescent dough. Stir together butter, 3/4 cup of sugar,  and cinnamon. Sprinkle the mixture over the top of the cheesecake.
Bake in the preheated oven until the crescent dough has puffed and turned golden brown, about 45 minutes. Drizzle honey over the top along with the almonds. Cool completely in the pan before cutting into 12 - 16 squares.





















Bon appetite! Innkeeper Avenue Hotel Bed and Breakfast

Tuesday, November 17, 2015

Toasted Coconut Butter Pound Cake








3/4 cup unsalted butter, room temperature, plus more for pan
2 cups all-purpose flour 
1 1/2 teaspoons baking powder
1/2 teaspoon fine salt
1 cup granulated sugar
1 teaspoon pure vanilla extract
3 large eggs
1 cup plus 1 tablespoons buttermilk, divided
1 1/4 cups sweetened shredded coconut, toasted, divided
1/2 cup confectioners' sugar




Directions

Preheat oven to 350 degrees. Grease and flour a loaf pan or spray with non-stick cooking spray. Sift together flour, baking powder, and salt. In a large mixing bowl, beat butter and granulated sugar on medium-high until light and fluffy, scraping down bowl as needed. Add vanilla, then eggs, one at a time, beating well and scraping down bowl. With mixer on low, add flour mixture in 3 additions, alternating with two 1/2-cup additions buttermilk, and beat until combined. With a rubber spatula, fold in 1 cup coconut.

Transfer batter to pan and bake until a toothpick inserted in center comes out with a few moist crumbs attached, 50 - 60 minutes. Let cool in pan the remove cake from pan and let cool completely on rack.

Whisk together confectioners' sugar and remaining 1 tablespoons buttermilk. Drizzle over cake and sprinkle with remaining 1/4 cup coconut.
















Bon appetite! Innkeeper Avenue Hotel Bed and Breakfast

Wednesday, November 11, 2015

Pumpkin Pie Crunch Cake




1-15 ounce can solid pack pumpkin
3 eggs
1-12 ounce can evaporated milk 
1¾ cup white sugar 
1½ teaspoon ground cinnamon 
1 box yellow cake mix 
1 cup chopped pecan
1 cup butter, melted

1- 8 ounce package cream cheese,
1 cup heavy whipping cream
½ cup powdered sugar
½ teaspoon ground cinnamon


Preheat oven to 350°. Grease bottom of a 9 X 13 in. pan. Combine pumpkin, evaporated milk, eggs, sugar and cinnamon. Pour into pan.
Sprinkle dry cake mix evenly over pumpkin layer. Top with chopped pecans. Drizzle butter over pecans. Bake for 50 - 55 minutes or until golden brown. Cool and serve with Whipped topping.
Topping: In a large mixing bowl whip cream cheese until light. Add cream and continue to whip until starting to thicken slightly. Add powder sugar and cinnamon and continue to whip until smooth and light.





Bon appetite! Innkeeper Avenue Hotel Bed and Breakfast