Baked ham with a sweet glaze

Hey people. So I have been thinking of new recipes and I figured lets talk holiday.I love eating a big roast ham on the holidays. Now I do not know about you but it makes me get into the holiday spirit when it is snowing,the fire place is on and I am eating a roast ham.When I make an sandwich with things like cheese,turkey,roast beef, and ham(my personal fav) I always ask for honey ham.I love honey ham because it has a sweet taste  to it  and we all know I LOVE sweet foods.This is not a dessert but I could eat it for dessert or any other time of day because I love it. To make the glaze nice and sweet but still have a tangy flavor I made it with pineapple, cherries,honey,and lemon juice and it really gives it that flavor that you can only get out of ham. Thank god the holidays are here because I have been craving this ham.I think of it year round.While I cook this my family is all ways waiting at the oven so they can sneak some when I go to check it.The ham is really juicy and has such a good flavor then the glaze helps it a lot too because it makes it all moist when the ham absorbs it.Well I am going to go now so ttyl ENJOY!!!!!!!!!!!

Ingredients-
1 bone-in fully cooked ham
4 cups of boiling water
1 cup of brown sugar,packed
2 tablespoons of flour
2 tablespoons of dry mustard powder 
1/4 cup of honey
1 tsp of lemon juice
1 can pineapple chunks
1 jar maraschino cherries
toothpicks

Directions- 
Preheat oven to 400 . Place ham on a rack set in a roasting pan, and carefully pour about 1/2 inch of boiling water into the pan beneath the ham. 
Bake the ham in the preheated oven for 2 hours, or until a meat thermometer inserted into the thickest part of the meat (do not touch the bone) reads at least 140 
Reduce oven heat to 350 ) In a bowl, mix together the brown sugar, flour, dry mustard, honey, and lemon juice as needed to make a thick, smooth paste. Brush the ham generously with glaze. Skewer 1 pineapple chunk and 1 maraschino cherry per toothpick, and insert the decorated picks all over the ham. 
Return the ham to the oven, and roast for 15 minutes. Baste the ham, fruit and all, with glaze and juices that have collected in the bottom of the pan, return to the oven, and roast for an additional 15 minutes. Let the ham rest for at least 10 minutes before slicing.
Serve and enjoy!

Chocolate cake with peanut butter filling

Chocolate and peanut butter is used a lot in recipes and dishes. One of my favorite ways to add them together is to make a moist chocolate cake with a sweet peanut butter filling.So that is what I did. No matter how good the filling is,no matter how pretty the cake is if you have a dry,burnt,unflavorful cake then you are screwed. Since the filling is not the that easy to make I used a box mix but if you want to use a homemade cake go right ahead. My favorite candy are reese's peanut butter cups.On Halloween when I went Trick-or-Treating if the people let you pick the candy that is hat I would pick. So I figured if they are so good as candy they would be amazing as frosting or filling.Man was I right (I am soooooooooooo smart) .But here is the real truth.The filling uses peanut butter not reese's. What you do is fill the cake but then put the chopped reese's on top of it.That really helps with texture and it is really good. I am not in the mood to explain in the anymore so make this and see for yourself. ENJOY!!!!!!!!!!!!!!!

Ingredients:

Chocolate cake

Vanilla buttercream or canned icing

30 mini Reese’s Peanut Butter Cups, chopped (more or less depending on the size of your cake)

Peanut Butter Filling (recipe below)

Directions:

Bake and cool cakes.  Fill with the peanut butter filling and chopped Reese’s Peanut Butter Cups. Frost with the vanilla buttercream. (I like to do a “crumb coat” which is a very light coating of the buttercream that you let dry before doing a final coat.) Serve room temperature.

 

 Peanut butter frosting-

Ingredients-

 1 stick   butter, softened

1 cup smooth peanut butter

1 8-ounce package cream cheese, softened

4 cups powdered sugar

1-2 tablespoons milk

1 teaspoon vanilla extract

Directions:

Beat the butter, peanut butter, and cream cheese with a hand mixer (or a stand mixer) until light and fluffy. Slowly add the powdered sugar (about a cup at a time) and mix until incorporated. Add vanilla and 1 tablespoon milk. Mix until combined, adding more milk if needed for desired consistency.

Serve and enjoy!!!!!!!!!!!!!!!!

 

Source-Crazy for Crust

 

Yield: will frost the top and sides of one 9×13 cake

White chocolate coconut brownie truffles

I love truffles. They are pretty much cake pops but brownies. The traditional brownie is a milk or dark brownie.Well I am switching it up. I am making a coconut/white chocolate brownie. This is a sweet dish because you have the sweet sugary coconut and the white chocolate. This makes about 36-40 truffles (depending on size) but they go  very fast.The first time I made these everybody wanted to have first dibs so by the time I got to the table there were two left.But they were really good,and I mean best for last.The idea of truffles instead of one big brownie is awesome because then all your guest can have there own and the kids won't complain that somebody else got the biggest piece. These do not take a while to make and they are pretty easy. But trust me it is all worth it.These are great for slumber parties or if you have a little kid a tea party because they are little bites.I know a few kids who love using these in there tea party.Enjoy!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!(you will these rock)

Ingredients-
For the White Chocolate Brownies 
1 stick butter
6 ounces white chocolate, coarsely chopped
1/3 cup flour
1/2 teaspoon baking powder
2 eggs
2/3 cup packed brown sugar
For the Truffles 
1 cup sweetened coconut
White Chocolate Almond Bark or Candy Melts
Sprinkles or additional toasted coconut, for decoration

Directions-
Preheat oven to 325°. Grease an 8×8” pan. Set aside.
Combine butter and chocolate in a heat-proof bowl set over a pan of boiling water. Stir until melted. Remove from heat and let cool. If the butter and chocolate separate while cooling, stir with a wisk. Sift together flour and baking powder in a medium bowl and set aside.
Beat eggs in an electric mixer until thick and creamy, about 5 minutes. Gradually beat in sugar and beat about 3 minutes more. Fold in the white chocolate mixture, alternating with dry ingredients.
Pour batter into pan and bake about 30-35 minutes. Cool completely.
While the brownies are cooling, toast the coconut in a 350° oven. Place coconut on a baking sheet in a single layer and place in oven. Watch it carefully, stirring often, so it doesn’t burn. It will start to turn golden in just a few minutes. Let cool.
Make the truffles by crumbling the brownies into a large bowl and mixing with the coconut. Form desired size truffles and chill until hard, at least 30 minutes (overnight works too). Melt your white candy melts according to package directions and dip the truffles, tapping the excess before placing on a wax-paper lined cookie sheet. Cover with sprinkles or more toasted coconut.
Serve and enjoy!!!!!!!!!!!!!!

Source-Crazy for crust

Chocolate Cookie dough cake

Do not worry this will not make you sick because.This cookie dough has no raw eggs.This is probably the best cake I have ever had.As you know I love chocolate.I love any type of chocolate and I love chocolate cake.Little as you know I also love cookie dough. If I make cookies I eat about three-six cookies worth of cookie dough.My favorite ice cream id half bakes cookie dough from Ben&Jerry'. It is chocolate ice cream with big chunks of cookie dough. That is when I decided o turn it into a cake.When I was younger me and my BFF Malina would make cookie dough without the raw egg so we never baked it.We added extra milk. Well it was really good by I still looked up a recipe.So I founds this. But wait there is more.There is a chocolate glaze and it like soaks into the cake and it helps it make the cake super moist and yummy.I like to put rainbow sprinkles on it to help it pop and look pretty.TTYL.enjoy!!!!!!!!!!!!!!!!!!!

Ingredients-
1 cup heavy whipping cream
1 stick butter
1/2 up granulated sugar
1/3 cup brown sugar
1 teaspoon pure vanilla extract
1 1/2 cups flour
1/8 teaspoon salt
cup chocolate chips
3 tablespoons milk

Directions-
Beat heavy whipping cream using whisk attachment until soft peaks form. Chill until ready to use.
Melt butter in a microwave safe bowl. Pour into an electric mixer fitted with paddle attachment. While still hot, add both sugars and mix on low until combined. Let sit to cool for a few minutes.
Turn mixer on low. Mix in vanilla extract and flour. Stir in milk, 1 tablespoon at a time.
Stir 1 cup of whipped cream into cookie dough mixture (using paddle attachment). Add more whipped cream if needed to reach your desired consistency. Stir in chocolate chips.
Make the Glaze 
Place your chocolate, cream, butter, and corn syrup in a bowl and set it over a pan of boiling water (make sure the bottom of the bowl does not touch the water). Stir until the ingredients have melted together and are smooth. Remove from heat and stir in vanilla. Let cool to room temperature. Frost cake as desired. (This will frost the top only of a 6” round cake. If you want more, double the recipe.)
Assemble your Cake 
Slice your layers in half. (I baked my cake in 6×3” rounds and sliced each in half to make a four layer cake. You can do it that way, or leave it as two layers. Or whatever.) Top each layer with a healthy dose of cookie dough filling. Top the whole cake with chocolate glaze, or you can frost it with your favorite chocolate frosting. But beware – this is a rich cake. A little frosting goes a long way!
Serve and enjoy!!!!!!!! 

Source-Crazy for crust

Carrot cake cheesecake cupcakes with cream cheese frosting

Source- allrecipes dessert sectiones 
Yeild-12 cupcakes

This thing got flavor.This has all the traditional flavors in a carrot cake such as cinnamon and I used a cream cheese frosting which go amazing with the carrot amazing. The cake is super moist and do not forget you also have the sweet creamy cheesecake. I am not a big fan of carrot cake. I like sweet cake like vanilla or my favorite a rich cake like chocolate. But if you make the carrot cake with cinnamon and cream cheese frosting I will eat it.The carrot cake is really moist and you have the cheesecake and it is cold so the texture is like amazing and I love it.Then you have the frosting. The frosting is a sweet and creamy cream cheese frosting and it goes great with the carrot flavor.I can make these with my eyes closed that is how easy they are.Cheesecake is not easy to make but when I first made this recipe I was shocked I mean it was not hard at all. The first bite is the best because you get the carrot cake,cheesecake,and cream cheese frosting all in one and it is to die for.ENJOY!!!!!!!!!!!!!!!!!!!

Ingredients-

For the Cupcakes:

1 egg

1/3 cup vegetable oil

1/2 cup sugar

1/2 teaspoon vanilla extract

1/2 cup flour

1/2 teaspoon baking soda

1/2 teaspoon baking powder

Salt1/2 teaspoon cinnamon

3/4 cup shredded carrots 

 

For the Cheesecake:

1 pack (8 ounces) cream cheese, softened

1/4 cup sugar

1/4teaspoon vanilla

1 egg

 

 For the Cream Cheese Frosting:

8 ounces cream cheese, softened

1/2 cup butter, softened

4 cups powdered sugar

1 teaspoon vanilla extract

Directions-
.       Preheat oven to 350°. Line muffin pan with liners. Set aside.

       Make the cake batter:  In a large bowl, beat together eggs, oil, sugar, and vanilla. Mix in flour, baking soda, baking powder, salt, and cinnamon. Stir in carrots. Pour evenly into 12 muffin liners. Set aside.

     Make the cheesecake batter: Mix together cream cheese, egg, sugar, and vanilla with a hand-held mixer. Pour evenly on top of cake batter in muffin pan.

 .       Bake for about 25 minutes, until cheesecake is no longer runny.  Cool completely.

     Make the frosting: Using a hand mixer, cream butter and cream cheese until fluffy. Slowly add in powdered sugar and vanilla. Mix until smooth. Frosting option: use a 1M tip for a beautiful cupcake. Store in refrigerator.
Serve and enjoy!!!!!!!!!!!!

Carrot cake pops

Carrot cake is amazing. If you do the right flavors and textures it is seriously. I used cinnamon,real carrots,cream cheese frosting and some toasted walnuts.Plus if your kids do not eat there carrots well they will eat them in here. I decided to make pops instead of cupcakes because cake pops are super cute plus these will make more then the cupcakes would. If you want a carrot cupcake look at  the recipe above this because I have carrot cheesecake cupcakes.The first time I made cake pops I did not put icing on the stick before making a ball so they kept falling of so make sure you put a drop of icing on the stick.You do  not even make that much. I make the pops the size of a golf ball put if you like a different size go right ahead. OMG so once me and my older sister Rebecca were making cake pops. I was eleven and she was thirteen and we were making cake pops. My dad loves to golf and he has like 50 golf balls. So we taped a golf ball to the stick and tried to replicate it.It was really funny but the cake pops looked awesome.ENJOY!!!!!!!!!!!!

Ingredients-
Ingredients:
For the Cake:
2 eggs
1/2 cup vegetable oil
1 cup white sugar
1 teaspoon vanilla extract
1 cup all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1/4 teaspoon salt
1 teaspoon cinnamon
1 1/2 cups grated carrots  

To make them pops-
1 can cream cheese icing (or your favorite recipe)
1 – 1 1/2 bags white chocolate melts (14-20 ounces) *Have two bags on hand just in case*
Lollipop sticks
2 cups toasted pecans, chopped

 Directions-
Preheat oven to 350 degrees. Grease and flour one round 9″ cake pan.
In a large bowl, beat together eggs, oil, sugar, and vanilla. Mix in flour, baking soda and powder, salt, and cinnamon. Gently fold in carrots. 
Pour into prepared pan and bake 30-40 minutes. Cool completely (overnight works) before making cake pops.

For the pops:

 Crumb your cake into a large bowl. Add about 1/4 of the can of icing and mix into cake. Add more icing as needed until you can form the mixture into a ball. Form into balls and freeze for 15 minutes or chill in the refrigerator overnight.

Melt your vanilla candy coating according to the package directions. Place your chopped pecans in a shallow bowl or pie plate.

When ready to dip, remove balls from freezer and place in refrigerator. Remove only about three balls at a time to dip. Dip the lollipop stick into the candy (about 1/2″) and then insert into ball. Immediately dip the ball into the melted candy. Remove and tap off excess . Roll in chopped pecans and place on a wax-paper lined cookie sheet. Repeat until all pops are made. Chill until hardened. You can make them ahead of time and freeze if needed. Let come to room temperature before serving.

Serve and enjoy!!!!!!!!!!!!!!!!!!!!

Yeild-24 cake pops
Source- All recipes

Strawberry cheesecake cupcakes with white chocolate icing

CHEESECAKE!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!! Like I have told 100 times I love cheesecake. I love putting cheesecake into cupcakes because you can have cheesecake and cupcakes all in one. I first made this when I was a little girl and I just went strawberry picking with my grandma.I must have gotten 10 pounds of strawberry's(that is a lot of strawberry's). I knew I wanted to make some sort of cake so I decided to make strawberry cheesecake cupcakes.The first time I made these by the time I backed them I had no idea what kind of  icing to do. When I took the cupcakes out of the oven I ate one and I knew instantly I wanted to make a white chocolate icing. That was a awesome idea because the white chocolate is sweet and it went amazing with the cheesecake and added some flavor to the strawberry cake. To make sure the cake was really moist(the strawberry cake) I added some sour cream which made it soft and moist. Since a I had just went strawberry picking I used fresh strawberry's but you can do frozen strawberry's if you wanted to.ENJOY!!!!!!!!!!!!!!!!!!!!

Ingredients-
For the Cupcakes 
4 large eggs, room temperature
1 cup sour cream, room temperature
1/2 cup unsalted butter, melted
1 Strawberry Cake Mix
1 pound fresh (or frozen and thawed)hulled and a little sugar or simple syrup, if needed to make ¾ cup of strawberry puree

For the Cheesecake 
2 packs cream cheese, room temperature
1/2 cup sugar
1/2 teaspoon vanilla
2 eggs, room temperature
For the Frosting 
3 cups white chocolate chips
3/4cup heavy cream
3 tablespoons  butter

For the Frosting 
3 cups white chocolate chips
3/4 cup heavy cream
3 tablespoons unsalted butter

Directions-
Preheat oven to 350°. Line cupcake tins with paper liners. ( makes about 30-36 cheesecake cupcakes.)
In a blender, puree the strawberries. You can add a little sugar or simple syrup if they need sweetening or a little juice or water if you need liquid for the blender to work. (This will make about 1 cup of puree. You won’t need all of it.) Set aside.
Blend eggs and sour cream with a mixer. Make sure they are room temperature first! Add in the butter and mix well. Alternately add cake mix with ¾ cup of strawberry puree until it’s all blended together well. Place about 2 tablespoons of batter in each cupcake liner (I used a 2 tablespoon cookie scoop for this.)
Make the cheesecake: Mix cream cheese, sugar, vanilla, and eggs with a hand mixer until smooth. Drop about 1-2 tablespoons of the cream cheese mixture on top of the cupcake batter.
Bake about 15-18 minutes and let cool completely before frosting. (Note: the cupcakes can be frozen once cooled and frosted at a later date.)
Make the frosting: place the chocolate chips in a large bowl (that will fit in your refrigerator). Bring heavy cream just to a boil in a small saucepan and pour over chocolate chips. Stir until they are melted. Stir in butter until it’s melted. Place the bowl in the fridge and cool for at least 30 minutes, (I left mine about an hour), stirring every 15 minutes. Remove from refrigerator and beat melted chips on high with a hand mixer until it becomes fluffy and ready to pipe or spread. Pipe onto cupcakes. Store cupcakes in refrigerator.
Serve and enjoy!!!!!!!!!!!!!!