Blissfully Domestic

Sweet Treat - Strawberry Cheesecake Squares

Creamy and sweet with a crumb topping, Strawberry Cheesecake Squares are a perfect afternoon snack. Cheesecake purists can leave out the strawberry jam. Adventurous bakers can swap out any jam or preserve that you like. Enjoy!

Image and recipe from Divine Domesticity

Strawberry Cheesecake Squares
Makes one 8" x 8" pan, 16 squares

5 tablespoons   butter, softened
1/3 cup brown sugar, packed
1 cup flour
1/2 cup sugar
1 (8 ounce) packet cream cheese, softened (Don’t use whipped cream cheese — It will never set up properly)
1 egg
2 tablespoons milk
1 tablespoon lemon juice
1/2 teaspoon vanilla
Approx. 1 cup fresh strawberry jam

1. Heat oven to 350-f.

2. In a medium bowl blend thoroughly butter, brown sugar and flour with a fork until mixture resembles coarse crumbs. Put 1 cup of the mixture aside for topping. Press remaining mixture into an 8×8x2 inch baking dish sprayed lightly with cooking spray; bake for 15 minutes. After cooling for a few minutes, spread the jam on top.

3. In another bowl combine sugar and cream cheese, mixing until smooth. Thoroughly beat in egg, milk, lemon juice and vanilla. Spread over the baked crust and sprinkle with remaining brown sugar mixture.

4. Bake for 25 minutes. Let cool, then chill for at least 1 hour. Cut into 16 squares; serve.

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Delicious Recipe Links - May 14, 2008

Here are a few delicious recipes that caught our eye this week:

Cupcake Bites Made Easy! image from Bakerella

• Blue Mac and Cheese from The District Domestic
• Go Green Chicken Sandwiches at Sweetnicks
• Shrimp Tacos at No Fear Entertaining
• Spicy Caprese Salad from Adventures in the Kitchen
• Turkey Sun Dried Tomato Meatballs from The Kitchen Sink
• Chocolate Cupcakes with Salted Caramel Frosting at My Sweet and Saucy
• Cupcake Bites Made Easy! from Bakerella
• Hotties Pink Lemonade Jelly with Summer Fruits from A Healthy Appetite
• Strawberry Hand Pies and Juicy Strawberry Scones from Good Things Catered

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Sweet Treat - The Best Carrot Pineapple Cake

It was delicious, let me tell ya. We omitted the pine nuts and almonds, which I would have liked actually, but my mom was not having any of that nut action, so we skipped them. Very moist, very delicious. You can thank me later.

The Best Carrot Pineapple Cake
Makes one 3-layer cake

2 c. AP flour
2 tsp. baking powder
2 tsp. baking soda
2 tsp. cinnamon
1/8 tsp. nutmeg
1/8 tsp. cloves
1 c. whole, toasted almonds
1 c. toasted pine nuts
1 c. olive oil
1 c. sugar
1/2 c. (1 stick) butter, melted
1/2 c. packed brown sugar
4 eggs
3 Tbsp. dark molasses
2 Tbsp. maple syrup
2 c. chopped fresh pineapple, or 1 (16 oz.) can crushed pineapple, drained
3 heaping cups shredded carrots

Frosting:
4 (8 oz.) pkg. cream cheese (room temp.)
2 sticks (1 c.) butter, room temperature
2 c. powdered sugar
Half-and-half (as needed)

For the cake:

1. Preheat the oven to 350-f degrees. In a large bowl, combine the flour, baking powder, baking soda, cinnamon, nutmeg, cloves, almonds, and pine nuts and mix very well.

2. In another large bowl, combine the olive oil, sugar, butter, brown sugar, eggs, molasses, maple syrup, pineapple, and carrots and mix well. Add them to the dry mixture. Mix very well.

3. Generously butter three 9-inch cake pans and dust with flour. Divide the cake batter evenly into the cake pans. Use a measuring cup for accuracy.

4. Bake for 20 to 25 minutes.

5. Insert a toothpick into the cakes to make sure the are done. The toothpick should come out clean. Cool in pans for 10 minutes. Remove and cool completely.

To make the frosting:

1. With an electric mixer, mix the cream cheese, butter, sugar, and powdered sugar until fluffy, but stiff. Add half-and-half to thin.

2. Use the frosting to fill and frost the cooked layers.

Recipe from Beautiful Breads and Fabulous Fillings: The Best Sandwiches in America

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Blissful Giveaway!

To finish of Baby Shower Week here at Blissfully Domestic, we have one more cookbook giveaway courtesy of DK! One lucky reader will receive a copy of this brand new cookbook.

Spain and the World Table by Martha Rose Schulman & Culinary Institute of America is a gorgeous cookbook filled with beautiful photography and delicious recipes for adventurous home cooks.

From the publisher:

DK Publishing is delighted to partner with Culinary Institute of America to bring this extravaganza into the home cook’s kitchen with the publication of Spain and the World Table (Hardcover, April 2008, $35.00), filled with gorgeous photographs and helpful notes.  Spain and the World Table honors the timeless traditions of this culturally diverse nation while celebrating the frontiers of flavor and technique emerging from Spain’s most creative kitchens. From Sopa de Albóndigas to Escabeche of Halibut to Spanish Fig Cake, this book comprises 125 exotic, mouth-watering recipes from 25 leading chefs from Spain and the US, complete with technique tutorials and regional notes. The colorful tapas, fragrant soups, savory seafood paellas, and delectable sweets are all beautifully photographed.

Some of the delectable recipes include:

• Classic Sangria with raspberries, blueberries, blackberries and strawberries
• White Sangria with peaches, plums, cherries and nectarines
• Cold Almond and Garlic Soup
• New York Steaks with Golden Raisin Sauce and Asparagus Salad
• Braised Vanilla Pork Belly
• Lamb and Roasted Pepper Ragout
• Red Wine Sushi Rice with Serrano Ham
• Churros and Hot Chocolate
• Spanish Fig Cake

To enter in this contest all you need to do is leave a comment with a valid email address.

The Details: Entries will be taken until Sunday, May 11 at midnight. Contest open to US residents only. Winner will be notified through email. If you don't reply with your shipping address within 3 days, a new winner will be chosen.

Sweet Treat - Mild Spice Bites

A delicious balance between spicy and sweet, Mild Spice Bites are the perfect treat for sipping with your morning coffee.

Image from Divine Domesticity

Mild Spice Bites
Makes about 60

3/4 c. light-flavor molasses
1/2 c. packed brown sugar
1/2 c. butter (no substitutes)
4 c. AP flour
1 1/2 tsp. ground cinnamon
1 1/4 tsp. baking soda
1/2 tsp. ground nutmeg
1/4 tsp. pepper
2 eggs
Milk
Coarse decorating sugar or granulated sugar

1. Combine molasses, brown sugar, and butter in a large saucepan. Heat and stir until melted. Cool mixture about 20 minutes. Stir together flour, cinnamon, baking soda, nutmeg, and pepper in a large mixing bowl; set aside.

2. Beat eggs into cooled molasses mixture with a wooden spoon. Stir in flour mixture. Cover dough with plastic wrap, and chill for 1 to 2 hours or till easy to handle.

3. Divide dough into six equal portions. Roll each portion on a lightly floured surface into a 10-inch rope. Cut ropes diagonally into 3/4-inch pieces. Brush the top of each piece with milk, and dip in coarse sugar or granulated sugar; place 2 inches apart on an ungreased baking sheet.

4. Bake in a 375-f degrees oven for 7 to 8 minutes or till edges are firm and bottoms are lightly browned. Transfer to wire racks and cool.

Recipe from Better Homes and Gardens - Christmas Cookies 1999