Lemon caramel cake

This is my first attempt at writing a recipe. When I am creating a recipe, I usually just start in the kitchen and then write it down afterwards. But, I have been day dreaming about this dessert for so long- I think I’ll try to do it the other way around. I’ll let you know how it goes and hopefully post photos.

Dorene’s Birthday Cake

1 Frozen pound cake, thawed and sliced lengthwise into 4 sections

Filling:

1/4 c. lemon curd

1/2 c. milk

1 pkg. vanilla pudding mix

4 oz. cream cheese, softened

6 oz. cool whip

1/4 c. extra lemon curd to spread

Sauce :

1/4 c. butter

1/2 c. brown sugar

1/3 c. heavy cream

1 t. vanilla

Combine 1/4 c. lemon curd, milk, and pudding mix in bowl. Chill 30 minutes. Add cream cheese. Fold in cool whip. Set aside. Place 2 slices of pound cake on bottom of 8×8 pan, spread thin layer of *gently warmed* lemon curd(about 10 seconds in microwave) on top of each. Spread half of cool whip mixture on top. Repeat a layer of pound cake with lemon curd spread on top side. Spread remaining cool whip mixture over pound cake. Chill.

For sauce melt butter in small saucepan over medium heat. add sugar and whisk until thickened. Whisk in cream for approx. 2 minutes. Remove from heat and add vanilla.

To serve: drizzle cooled caramel sauce on dessert plate and on top of dessert.

UPDATE: This was so yummy! I will definitely be making this again.

Sundried Tomato pasta

Here is my recipe for sundried tomato pasta. This is one of the dishes I make regularly. It’s delicious, not particularly healthy- but delicious. It is also great with fresh mushrooms, asparagus, zucchini, or squash added. *I use the sundried tomatoes in olive oil, not the dehydrated ones.

sundried tomato pasta

3-4 boneless, skinless chicken breasts-cooked and cubed

1 lb. penne pasta, cooked

1 T. fresh basil, chopped

1 t. dried basil

3-4 garlic cloves minced

pint of half and half (you can use fat-free half and half)

2/3 c. freshly grated Parmesan cheese, plus more to top

7-10 sundried tomatoes, chopped

sea salt to taste

Cook and cube chicken. While penne is cooking, combine half and half, basil, garlic, 2/3 c. Parmesan and tomatoes in saucepan. Heat slowly stirring constantly with a wooden spoon. While stirring, use spoon to press tomatoes against side of pan. This will release the juices and soften the tomatoes. Stir until thickened. Toss chicken and pasta in sauce and transfer to baking dish. Top with additional cheese and bake at 400 degrees until cheese is bubbly.

Apple Blondies with Brown Sugar Frosting

Ok, this might be my favorite recipe ever! Everyone looooves these. I even had a friend say it was the 'best dessert he's ever had'. Sorry, no photo- but we ate them too quickly!
Here is where I found the recipe: http://kayteskitchen.blogspot.com/2007/10/apple-blondies-with-brown-sugar.html
I've made a few adjustments to the original recipe just because this wasn't my first time preparing it and I thought the original amount of frosting was a bit much.

Apple Blondies with Brown Sugar Frosting
Blondies:
2/3 c. butter softened (I used 1/3 c. margarine, and 1/3 c. butter)
2 c. brown sugar
2 eggs
1 t. vanilla
2 c. flour
2 t. baking powder
1/4 t. salt
1 cup chopped apples (I used big chunks)
1 1/2 t. cinnamon
*3/4 c. chopped walnuts (I did not use nuts)

Brown Sugar Frosting:
*The original recipe calls for 2x the amount of frosting and for it to be spread over the bars. I have halved the recipe and drizzled the frosting over the top (looks prettier) and even so had a lot of frosting left over.

1/4 c. butter or margarine
1/2 c. brown sugar
1/8 c. skim milk
1 c. confectioner's sugar

Blondies:
In a large bowl, using and electric mixer (I did this by hand) on medium speed, beat butter, sugar, eggs and vanilla until thick and smooth, about 3 minutes. Combine flour, baking powder and salt. Add to the butter mixture on low speed, mixing until blended. Stir in apples, cinnamon and nuts, mixing well. Spread evenly over greased 9x13 pan.
Bake in Preheated oven at 350 degrees until set and golden, 25-30 minutes. Cool completely on rack.

Frosting:
In small saucepan over low heat, melt butter. Stir in brown sugar and milk. Bring mixture to a boil then remove from heat and cool to lukewarm. Stir in confectioner's sugar, mixing until smooth. Drizzle over bars. Let stand until frosting is firm enough to cut into bars or squares.