Cheesecake made by Hayd

I love the library, I love cooking, and I love hanging out in the kitchen with my kids. So, I was more than happy when Hayden picked out this book from our library today. We came home and he found a cheesecake recipe that he was dying to try. I was busy chopping veggies and tossing them into the crock pot for our chili dinner. So, he got right to work, pulling out ingredients, checking the recipe about a million times to make sure he was doing everything just right. He was even super patient with his little sister who was determined to pour every ingredient in the bowl. Well, long story short, Hayden was super proud of this delicious dessert. My favorite part is the cinnamon in the crust....heaven! I also love how thin it is. I'm a big fan of dessert, but I'm not a fan of tons of leftovers that sit in the fridge begging to be eaten. This makes eight perfect sized portions.

crust:

5 tablespoons butter, slightly melted

1 cup graham cracker crumbs

1 teaspoon cinnamon

1/2 tablespoon sugar

cheesecake:

1 (8 oz) package cream cheese, softened

1/2 cup sugar

1 teaspoon vanilla extract

2 eggs

topping:

1 (21-ounce) can cherry pie filling

(We didn't have any in the pantry, but we do have a ton of apricot freezer jam and a few ripe blackberries from the garden. So, Hayd decided that would make for a great topping and he was so right. I think cherry pie filling would take away from that cinnamon crust and thin layer of cheesecake that I love so much.)

To make the crust, stir together all your crust ingredients and press into the bottom of a spring-form pan. Set aside. In a mixing bowl, combine cream cheese, 1/2 cup sugar, and vanilla. Mix on low speed for 2 minutes, scraping down the sides of the bowl as needed. Add eggs. Mix on high for 3 minutes, scraping down sides. Pour over your prepared crust. Bake at 350 for 40-50 minutes or until set. Turn off oven and crack door open. Leave cake in the oven for 10 minutes. Refrigerate at least an hour before adding your topping and serving.  

Pumpkin Coffee Cake

I've been so excited for the cooler temperatures so that I can pull out all the pumpkin recipes I've been dying to try. This is one I've seen all over Pinterest. The original recipe comes from a cookbook called, Make Ahead Meals for Busy Moms. It is fantastic!

Serves 12ish

For the cake:
1/2 cup butter, softened
1 1/2 cups sugar
15 oz can pure pumpkin
3 large eggs
2 1/2 cups flour
2 teaspoons baking powder
1 tablespoon cinnamon
1 1/2 teaspoons ground ginger
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1/2 teaspoon salt

Streusel topping:
1/2 cup flour
1/2 cup sugar
1/2 cup packed brown sugar
1 teaspoon cinnamon
1/4 cup butter, melted
2/3 cup walnuts, chopped (I used pecans)

Preheat oven to 350. Spray two 8-inch round cake pans with cooking spray, set aside. In a large mixing bowl, beat the butter and sugar until well blended. Add the pumpkin and eggs, mix thoroughly. In a medium bowl, combine flour, baking powder, cinnamon, ginger, nutmeg, cloves and salt. Add the flour mixture to the pumpkin mixture. Mix until combined. Divide the batter between the two prepared pans.
Prepare the topping: In a small bowl combine the flour, sugars, cinnamon, melted butter and your nut of choice. Sprinkle over your batter in both pans. Bake for 35-45 minutes or until toothpick inserted comes out clean. Let cool for 15 minutes or so before serving. Feel free to make a glaze for the top. It's not really necessary, but it sure does look prettier that way.

So good!

Chocolate Peanut Butter Cake

A little slice of Heaven! The cake is super moist, frosting is perfectly creamy, and ganache is out of this world. A perfect cake to celebrate Hayden's eight birthday. HAPPY BIRTHDAY HAYD!Recipe from SmittenKitchen
It makes a 3 layer cake, but I made one layer special for Tyler with no peanut butter frosting.

For the cake:
2 cups flour
2 1/2 cups sugar
3/4 cup unsweetened cocoa powder
2 teaspoons baking soda
1 teaspoon salt
1 cup vegetable oil
1 cup sour cream
1 1/2 cups water
2 tablespoons distilled white vinegar
1 teaspoon vanilla
2 eggs

Preheat oven to 350. Lightly grease the bottom and sides of three 8-inch round cake pans, set aside. In a large bowl, whisk together the flour, sugar, cocoa, baking soda and salt. Add in the oil and sour cream and whisk well. Slowly whisk in the water. Blend in the vinegar and vanilla. Whisk in the eggs and beat until well blended. You will have some strong arms.....
Divide batter into the three prepared pans and bake for 30-35 minutes or until toothpick inserted comes out clean. Let them cool completely. These cakes are super moist and soft. I froze them for 30 minutes or so before I frosted them.

Peanut Butter Frosting:
10 ounces cream cheese, at room temp.
1 stick of real butter, at room temp.
5 cups confectioners' sugar
2/3 cup creamy peanut butter

With an electric mixer, beat the cream cheese and butter until light and fluffy. Gradually add the powdered sugar, one cup at a time. Continue to beat on medium speed until light and fluffy, about 4 minutes. Add in the peanut butter and beat until thoroughly blended.

To frost the cake, place about 2/3 cup of frosting between each layer and then spread the remaining frosting on the top and sides. I did a really thin coat first, froze it for 10 minutes then did a second layer with the remaining frosting. Place it in the refrigerator while you make the ganache.

Chocolate Peanut Butter Ganache:
8 ounces semi-sweet chocolate chips
3 tablespoons creamy peanut butter
2 tablespoons light corn syrup
1/2 cup heavy whipping cream

Stir together the chocolate chips, peanut butter and syrup. Microwave the cream just until bubbly, about 1 1/2 minutes. Quickly pour it over the chocolate chips and immediately cover tightly with plastic wrap. Let sit for 5 minutes. Stir vigorously to combine. Pour over your chilled cake. Let drip over the sides of the cake. My drips turned out kinda ugly, so I ended up spreading it evenly around the cake. Refrigerate until ready to serve.

Royal Raspberry Cake

Thanks to eat8020.com I came across this DELICIOUS Raspberry Cake recipe! 

It's easy to make and SO YUMMY!!!

Serves 8-10

INGREDIENTS
2 cups all-purpose flour
1 Tbsp baking powder
1/2 tsp salt
1 cup sugar
1/3 cup butter, softened
1 egg
1 tsp pure vanilla extract
1 cup milk
3 cups fresh raspberries

GLAZE
1/2 cup powdered sugar
2 Tbsp milk
1/2 tsp pure vanilla extract

Preheat oven to 350 degrees. In a large mixing bowl, use a hand mixer to cream together butter, egg, sugar, vanilla and milk. In a separate bowl add flour, salt, and baking powder. Spoon dry ingredients into wet and mix until dry ingredients are moistened.

Spray a cheesecake pan (a round pan with removable sides- a 13x9" cake pan will work as well) lightly with baking spray. Spoon batter into pan and cover the top of the cake evenly with raspberries.

Bake for 35-45 minutes (somewhat dependent on pan), or until a toothpick inserted into the center comes out clean.

While cake is baking, whisk together GLAZE ingredients. When cake is removed from oven, gently brush the warm cake with glaze (I removed the sides of my cheesecake pan to brush the sides of the cake as well). Allow to set for 10 minutes and serve!

Pumpkin Roll

This recipe comes from my Grandma Lucy's cookbook. She put this cookbook together for her kids years ago with all of her recipes from over the years (she was the best cook/chef/baker I have ever known). That's what my grandma did, worked as a cook/chef & also owned her own bakery. My mom made all of her kids a copy & it is one of my most treasured possessions. I remember Grandma Lucy making these pumpkin rolls when I was little & it was my first time trying it. It turned out perfect! Just like I remembered! (Sorry for the trip down memory lane!)

3 eggs

1 cup sugar

2/3 cup canned pumpkin

1 tsp. lemon juice

3/4 cup all purpose flour

1 tsp. baking powder

2 tsp. cinnamon

1/2 tsp. nutmeg

1 tsp. ginger

1/2 tsp. salt

Beat eggs for 5 minutes, gradually beat in sugar. Stir in pumpkin and lemon juice. Sift flour, baking powder, cinnamon, nutmeg, ginger and salt together. Fold into pumpkin mixture. Spread onto a greased and floured cookie sheet. (I sprayed mine with the non-stick spray that has flour in it & it worked great). Bake in preheated 375 degree oven for 15 minutes. Do not overcook!

This is what mine looked like after I pulled it out of the oven.

Filling:

2 cups powdered sugar

8 oz. cream cheese

1/4 cup butter softened

1 tsp vanilla extract

Beat filling ingredients together (I did this while my pumpkin roll was in the oven).

DELICIOUS!

Sprinkle a dish towel with some powdered sugar. When cake is removed from oven, turn it out onto the towel and sprinkle with more of the powdered sugar. (Make sure you sprinkle the towel well so that your roll doesn't stick.) Roll in towel and cool in freezer for 10 to 15 minutes.

Unroll cake and spread with filling. Re-roll and wrap in wax paper. (If your roll does stick to the towel, let it sit for a minute & warm to room temperature. Then add a little flour to the roll before putting it in the wax paper.) Store in refrigerator. Serves 8-10.

You just cut thick slices off of the roll. It is so delicious! Even my husband who is not a fan of cream cheese frosting loved it! YUMMY!

Snickers Bars

It looks like a stuffed brownie and tastes like a really amazing stuffed brownie. That's what confuses me. How is it that when you take a chocolate cake mix and add butter and sweetened condensed milk does it somehow transform into a brownie and no longer a cake? But it is still a cake that tastes like a brownie. Have I confused you yet?

My Wayne loves snicker bars! So when I came across this recipe I immediately thought of him. Of course, they don't really taste like a snickers bar. They just have the same goodies inside. You know, like the caramel and peanuts and chocolate..... Heaven!

1 box chocolate cake mix

3/4 cup melted butter

1 can sweetened condensed milk

1 (14 oz) package of caramels found in the candy isle

1 cup peanuts

1 cup milk chocolate chips

Mix the chocolate cake mix with melted butter and 1/3 cup of the sweetened condensed milk. It will be super thick. Spread 2/3's of this mixture into the bottom of an ungreased 9x13 pan. Bake at 350 for 7 minutes.

Meanwhile, unwrap the caramels and put in a microwave safe bowl. Add 1/3 cup of the sweetened condensed milk and microwave for 1 minute. Stir. Microwave for 45 seconds. Stir. Microwave for 30 second or so until the caramel mixture is super smooth.

Sprinkle the chocolate chips on the hot cooked cake mixture as soon as it comes out of the oven. Pour on the caramel sauce as evenly as you can. Next comes the peanuts. Make it pretty. The last layer, drop on the remaining cake mixture. Oh wait! Remember how we only used 2/3 cup of the sweetened condensed milk? Well, I'm not a fan of wasting. So I tossed the rest of the can into the remaining cake mix mixture. It made it a little thinner for the top layer. Then I made sure to lick that can clean as well as the spoon. I LOVE SWEETENED CONDENSED MILK!

Okay, now bake it for another 16-18 minutes.

MAKE SURE YOU LET IT COOL BEFORE CUTTING! The caramel needs time to harden a little. So just be patient and drool over it for about 2 hours.

Enjoy your brownie-like-deliciousness!

Grapefruit Cake

I cringed as soon as I saw my Bountiful Basket a few weeks ago. Two grapefruits? Really? Who really likes grapefruit anyway? I can't imagine any reason to eat one....until now.

This cake reminds me of a cake my mom makes for my brother, Brian. She uses orange juice in it then pokes the top after it's baked to pour on this amazing citrus glaze. Oh man...delicious!

The best part about this cake? It tastes nothing like a grapefruit. It just tastes citrus-y. It's quite refreshing.

Cake:

2 cups all purpose flour

1 1/2 teaspoons baking powder

1 teaspoon salt

1 2/3 cups sugar

2 eggs

1 cup milk, not skim - you need that fat in there!

3/4 cup vegetable oil

1 tablespoon grapefruit zest

1 teaspoon vanilla

Grapefruit Syrup - Oh yum!:

1 cup strained fresh grapefruit juice

2/3 cup sugar

Grapefruit Icing:

3/4 cup powdered sugar

1 tablespoon or so fresh grapefruit juice

Preheat oven to 350. Spray a 10x4 inch loaf pan with cooking spray.

Combine the flour, baking powder, and salt in a small bowl; set aside.

In a mixing bowl, combine sugar and eggs with an electric mixer. Mix for about 3 minutes. Be patient....you won't regret it! Add the milk, oil, zest and vanilla. Mix well. Slowly add in the dry ingredients. Pour it all into your prepped pan. Bake for an hour and ten minutes or until toothpick comes out clean.

While it's baking make the syrup. Combine the juice and sugar in a small saucepan. Cook over medium-high heat until all the sugar has dissolved. Let cool a little.

As soon as the cake comes out of the oven take a skewer and poke lots of holes about an inch deep into the top of the cake. Pour on your syrup.

Now, you have got to let it cool before removing or slicing ! or else you will have a cake that looks a lot like this....

Not pretty at all, but oh my goodness, it tastes amazing!

One last thing, make your icing. Just stir together your powdered sugar and juice. Add more juice if needed and pour it all over the top. My mouth is salivating.

So, now I will no longer make a face when I spot those huge grapefruits in my basket. I'll actually smile because they'll give me an excuse to make this cake again.

Chocolate Peanut Butter Cheesecake

Did you all watch Studio 5 a week or so ago? They made this cheesecake and I just had to try it! I'm so glad I did. It's amazing and very rich. You should definitely serve it in small slices.
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1 1/2 cups crushed Oreo cookies
4 (8oz) pkgs cream cheese, at room temperature
1 cup sugar
4 eggs
1 teaspoon vanilla
2 cups (12 ounces) chocolate chips, semi-sweet or milk chocolate, divided
1/2 cup creamy peanut butter (I thought that couldn't possibly be enough so I made it 2/3 cup, delicious!)
2/3 cup heavy whipping cream
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Preheat oven to 350.
Press Oreo's into the bottom of a 10-inch spring-form pan. Bake for 7 minutes. Cool on wire rack while preparing cake.
Reduce oven to 300 degrees.
Beat cream cheese, sugar, and vanilla until smooth, scraping down sides of the bowl as needed. Add eggs one at a time beating well after each addition. Divide batter equally between two bowls.
Melt 1 cup chocolate chips; stir into 1/2 of the cheesecake batter and pour batter into prepared crust. Microwave peanut butter until soft, about 45-60 seconds, and add to remaining batter and pour/spread on top of your chocolate layer.
Bake for 60-65 minutes or until center is almost set.
Cool on wire rack for an hour or so. Carefully run a knife around the sides of the pan and remove from pan. Place remaining chocolate chips in a bowl; bring cream to a boil in the microwave and pour over chocolate chips. Cover with plastic wrap and set aside for 5 minutes. Stir chips until completely smooth. Let sit to thicken a little then pour over cake. Use the back of a spoon to help it drip over the edges. Refrigerate overnight.
Delicious!!!

Spiced Coffee Cake

I'm not sure where you draw the line between breakfast and dessert, but this is worth making for both.

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Adapted from Better Homes and Garden
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2 1/2 cups flour

1 1/2 cups packed brown sugar

1/2 teaspoon salt

2/3 cup butter, margarine, or shortening

2 teaspoons baking powder

1/2 teaspoon baking soda

1/2 teaspoon cinnamon

1/4 teaspoon nutmeg

2 eggs

1 1/3 cups buttermilk (or substitute sour milk)

1/2 cup chopped nuts (I used pecans)

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Grease bottom and sides of a 13x9-inch baking pan.

In a large bowl combine flour, brown sugar, and salt. Cut in butter until mixture resembles coarse crumbs; set aside 1/2 cup. Stir in baking powder, baking soda, cinnamon and nutmeg into remaining crumb mixture. Add eggs and buttermilk. Pour into prepared pan. Combine reserved crumb mixture and nuts; sprinkle over batter.

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Bake at 350 degrees for 35 minutes or until toothpick comes out clean. Serve warm.

Giant Cookie Cake

4 c. flour

1 1/2 tsp baking soda

1 1/2 tsp salt

6 Tbsp unsalted butter, softened

1 1/2 c. light brown sugar

3 tsp vanilla

2 large eggs, plus 2 egg yolks

3/4 c. heavy cream

3 c. semi sweet chocolate chips

5 pkgs cream cheese, room temp

2 c. powdered sugar

Preheat oven to 350. Whisk flour, baking soda and salt in a medium bowl. Cream butter and sugars in a mixing bowl. Add in vanilla, eggs and yolks, mix. Add half of flour mixture, mix. Add cream, mix. Add remaining flour mixture, mix. Stir in chocolate chips.

For each of the 5-6 cookie layers, drop one level cup batter onto center of a baking sheet lined with parchment paper. To make the circle even, trace an 8-inch plate or bowl on the underside of the paper. (Refrigerate unbaked dough) Spread dough into a circle. Bake til edges are golden brown, about 12 minutes. Remove from oven. Use a spatula to reshape the circle. Return to oven and bake til edges are golden brown, about 6 minutes more. Transfer to a wire rack to cool. If any dough is left over you can make regular sized cookies.

Mix cream cheese and sugar in a clean mixing bowl. Spread onto cookies. Stack cookies, placing an unfrosted cookie on top. Refrigerate until frosting is set, at least 20 minutes or up to 4 hours. Serve at room temp.

(I used frozen, then thawed out cream cheese and it changed the flavor of the cream cheese, it wasn't as good as I thought it should have been. Otherwise, Josh loved it for his birthday cake.)

Banana Cake with Cinnamon Cream Cheese Frosting

banana cake ingredients:

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2 cups all-purpose flour

1 cup sugar

1 teaspoon baking powder
1/2 teaspoon salt

1/2 teaspoon baking soda

1/4 teaspoon ground cinnamon

dash of nutmeg

1 cup sour cream

1/4 cup butter or margarine, melted

2 large eggs

1 cup mashed very ripe banana (2 medium bananas)

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directions: In a large bowl, whisk together all dry ingredients. Using a mixer, beat the eggs, sour cream, butter and bananas; slowly add the dry ingredients and blend just until moistened. Divide batter between two 8-inch cake pans sprayed with cooking spray and dusted with flour. Bake in a 375 degree oven for 30-45 minutes or until toothpick comes out clean. Cool on a wire rack and top with Cinnamon Cream Cheese Frosting. Add some chopped walnuts if desired.

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Cinnamon Cream Cheese Frosting

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4 ounces softened cream cheese

1/2 cup butter, melted

1 teaspoon vanilla extract

1/4 cup milk

1 teaspoon ground cinnamon

4 cups confectioners sugar

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Using a mixer, mix the cream cheese, butter and vanilla until well blended. Add half of the confectioners sugar and mix until creamy. Add the milk, cinnamon and remaining confectioners sugar and beat until creamy and smooth.

caramel glazed apple cake

Another great cake!

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cake:

1 cup packed light brown sugar

1 cup granulated sugar

1 1/2 cups vegetable oil

3 eggs

3 cups all-purpose flour
1 teas. baking soda

2 teas. cinnamon

1/2 teas. nutmeg

1/2 teas. salt

5 apples, cored, peeled and cut into 1/2 inch chunks

1 1/4 cups chopped pecans or walnuts

2 1/4 teas. vanilla extract

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caramel sauce:

4 Tbs. butter

1/4 cup granulated sugar

1/4 cup packed light brown sugar

pinch of salt

1/2 cup heavy cream

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*or you can do what I did and just use the caramel ice cream sauce

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1. preheat oven to 325. Butter and flour (or spray with cooking spray) a 9x13 inch pan.

2. To prepare cake, beat both sugars and oil in a mixing bowl until well blended. Add eggs one at a time, beating well after each addition. Sift together flour, baking soda, cinnamon, nutmeg and salt. Gradually add to the egg mixture, mixing just until blended. Stir in apples, pecans and vanilla; pour into pan.

3. Bake for 50-75 minutes, or until toothpick comes out clean. Let cool in the pan while preparing the sauce.

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4. To prepare the sauce, melt butter in a saucepan over low heat. Stir in both sugars and salt; cook over medium-low heat for 2 minutes. Add cream and boil for 2 minutes, stirring constantly.

5. Poke holes in the cake with a fork. Pour on the sauce. Serve warm or at room temperature. Top with whipped cream or ice cream if desired. Makes 12 servings.
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And it's healthy....right?

I mean, look at all those apples!

poppy seed lemon cake

I'm not sure I really loved this cake like I loved the gingerbread apple upside-down cake. It wasn't as sweet as I think a cake should be. So, I made a lemon/powder sugar glaze to pour over each slice to sweeten things up a bit. That helped a lot! I wasn't sure if I should even post it, but I thought....just because it isn't my "cup of tea" doesn't mean it won't "tickle your fancy". So, here it goes....a recipe that I'm not in love with, but maybe you will be.

ingredients: 2/3 cup of sugar

8 large egg yolks*

1 large whole egg

1 1/2 Tbls of finely grated lemon zest (2 lemons)

1/2 cup all-purpose flour

1/2 cup cornstarch

pinch of salt

2 sticks of unsalted butter, melted & cooled a bit

1/2 cup poppy seeds (3 oz bottle)

Directions: preheat oven to 325. Butter and flour a bundt pan generously. This cake really wants to stick, but don't let it. Butter the dull side of a large piece of foil (you need it to cover the top of your bundt pan).

In a bowl of an electric mixer fitted with a whisk, beat the sugar and the eggs (1 whole egg and 8 yolks) at medium-high speed until the mixture is a pale yellow and very fluffy, about 8 minutes. Beat in the lemon zest. Sift together the flour, cornstarch and salt in another bowl and add to the egg mixture. Then beat in the butter and poppy seeds.

Pour into prepared pan and cover tightly with the buttered foil. Bake for 45 minutes or until the cake pulls away from the side of the pan and a toothpick comes out clean. Uncover and cool on a wire rack for 15 minutes. Invert the cake onto the rack and cool completely before serving, about 30 minutes. Sprinkle with powder sugar and if you are needing it a little sweeter....mix some lemon juice with some powder sugar until you get a glaze and pour over each slice. I'm telling you....it really needed the glaze.

And there you have it - a cake that is good, but not "knock your socks off" kind of good.

*Don't waste the egg whites. You can freeze them to use later. Here is a website with recipes for the whites..... www.davidlebovitz.com/archives/2007/09/recipes_to_use.html

gingerbread apple upside-down cake

This recipe is now in my top 5 list of favorite desserts! We will be making it again really soon....I just need an excuse....anyone having a party and need me to bring dessert? ;)
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Topping:
4 Tablespoons butter
1/2 cup brown sugar
pinch of salt
4 apples (about 1 3/4 lbs), peeled, cored and cut into 1/4-inch wedges
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Batter:
1/2 cup butter, at room temperature
1/2 cup sugar
1 lg. egg
1/3 cup dark molasses
1/3 cup honey
1 cup buttermilk (*see below)
2 1/4 cups flour
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground ginger
1 teaspoon cinnamon
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Make the topping: preheat oven to 325 degrees. Grease a 10 inch cake pan or a 8x11 casserole pan. Melt butter in a small saucepan. Add brown sugar and simmer over medium heat, stirring for four minutes, then swirl in the salt. Remove from heat and pour into the bottom of your prepared pan. Layer on the apples in whatever pattern that pleases you.
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Make the batter: Using a mixer, blend 1/2 cup butter and the sugar on medium speed. In a medium bowl, whisk together the egg, molasses, honey and buttermilk. In a separate bowl, mix together the flour, baking soda, salt, ginger and cinnamon. Alternate mixing the flour and molasses mixtures into the butter mixture, adding the next one after the last has been incorporated.
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Pour the batter into the pan. Bake at 325 for 50-60 minutes or until a toothpick comes out clean. Let cool for a few minutes before turning it onto a platter (or a cutting board in my case...I really need some nice serving dishes. It's kind of embarrassing.)
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Serve warm or cold with whipped cream or vanilla ice cream. Serves 12.
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*Buttermilk - if you don't have any on hand, which I never do, you can just put a tablespoon of lemon juice into a liquid measuring cup and add enough milk to make one cup. Let it sit for 5 minutes before adding to the recipe. It turns it into sour milk which also works for any recipe calling for buttermilk.
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Can't you just see the moistness of this cake?! You will not regret making it.

Grilled Pineapple Up-side Down Cake

This recipe was so super easy and fast and delicious!

The sauce caramelizes on the BBQ...yummy!

Ingredients:

1 small pineapple cut into wedges (canned pineapple is okay too)
32 maraschino cherries
3/4 c. butter (1 1/2 sticks)
1 1/4 c. packed brown sugar
3 Tbs. lemon juice
1 pound cake (10.75 oz) cut into 8 slices (Wayne found individual pound cakes near wal-marts bakery)
whipped cream
16 skewers


*Make sauce in small saucepan - butter, sugar, and lemon juice. Bring to a boil and simmer until slightly thickened (about 5 minutes)
*Brush both sides of cake slices with sauce and grill for 1-2 minutes, until grill marked and warmed.
* Grill fruit on skewers for 2 minutes or until warm and grill marked
* Top cake with 2 skewers and drizzle with more sauce and a dollop of whipped cream

Note to self - if I ever take a photo of anything on the BBQ again.....let out the smoke before taking the photo so it doesn't fog up the camera lens =)

Coffee Cake

2 c. bisquick
2\3 c. milk or water
2 Tbsp. sugar
1 egg
Mix and pour in pie plate.
Topping:
1\3 c. bisquick
1\3 c. brown sugar
1\2 tsp. cinnamon
2 tsp. margarine ( do not melt cut in )
( I usually double my topping I like a lot)
Mix until crumbly sprinkle on top and bake at 375 for 18-20 min