" " " " Singing With Birds: Sweets For Tweets!

Thursday, January 21, 2010

Sweets For Tweets!

Toffee Cheesecake Squares

1 cup flour
1/2 cup pecans, finely chopped
6 Tbs. brown sugar
6 Tbs. butter, melted
2 (8 oz.) package cream cheese, softened
1/2 cup sugar
2 egg
2 Tbs. lemon juice
1 1/2 tsp. vanilla extract
24 fun-size Health Toffee Bars, coarsely chopped
10 fun size Heath Bars, finely chopped

Preheat oven to 350 degrees. Grease a 9x13" baking pan very well.

In a medium-bowl, whisk together the flour, pecans and brown sugar. Stir in the butter and mix until all the dry ingredients are moistened and a crumbly dough forms. Press into the bottom of the prepared pan. Bake at 350 for 25-30 minutes, until lightly browned.

In another medium-bowl, beat the cream cheese and sugar until smooth. Beat in eggs, lemon juice, and vanilla until combined. Stir in 1 1/2 cups of the coarsely-chopped candy. Pour into the baked crust. Bake at 350 for 35 minutes. Remove from the oven and sprinkle the finely chopped candy over the top.

Cool completely. Cut into 48 to 64 squares depending on the size you would like to serve. Refrigerate until serving.

Note: You can use Butterfinger Bars for a Peanut Butter Crunch Bar

Tagan's Mini Pumpkin Cakes
with Brown Sugar Cream Cheese Frosting... delish!

Pumpkin Cake
2 cups white sugar
1 1/4 cups vegetable oil
1 teaspoon vanilla extract
2 cups canned pumpkin
4 eggs
2 cups all-purpose flour
3 teaspoons baking powder
2 teaspoons baking soda
1/4 teaspoon salt
2 teaspoons ground cinnamon
1 cup chopped walnuts (optional)
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 12x18 inch pan (or a mini muffin pan). Sift together the flour, baking powder, baking soda, salt and cinnamon. Set aside.
In a large bowl combine sugar and oil. Blend in vanilla and pumpkin, then beat in eggs one at a time. Gradually beat in flour mixture. Stir in nuts. Spread batter into prepared 12x18 inch pan.
Bake in the preheated oven for 30 minutes (or 11 minutes for the mini muffins), or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.
Brown Sugar Cream Cheese Frosting
1 (8 ounce) package cream cheese, softened
2 tablespoons unsalted butter
2 tablespoons light brown sugar
1 teaspoon vanilla extract
1 teaspoon almond extract
1 tablespoon honey

Directions: Melt butter and allow to cool.
In a large bowl, combine cream cheese, butter, brown sugar, vanilla and almond extract. Beat with an electric mixer. When mixture starts to stiffen, stop mixer and add honey.
Continue to beat until light and fluffy. Do not over mix, or it will collapse.
Spread immediately and store cake in refrigerator.
*Feel free to add 2-3 cups of powdered sugar if you want the icing stiffer to pipe on top of mini cakes.*
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1 comment :

  1. OMG this sounds too good! Must try these sometime :)
    Thank you for your lovely comment on my blog (the re-purposed skirt), you are right of course, it does feel good :)


Thanks so much for leaving a comment. I read each and every one and they make me sing! renée


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