Grapefruit Cake Loaf? Yes!

To say I love grapefruit is an understatement. But to say that I would love to eat grapefruit as a loaf cake was questionable. Still, when we were having the neighbors over for dinner the other night, I thought, why not? It’s good to try something new especially something I’m hesitant to do. That attitude has introduced me to many new recipes I do like.

Once again, a recipe absolutely worth trying (my husband and guests would agree). I didn’t have poppy seeds and skipped that step although I don’t think it really mattered. What a I also really liked about this recipe was the fact that it used Greek yogurt which gave the batter a much lighter flavor than if it was all oil. Finally, the glaze was a combination of powdered sugar and Greek yogurt which gave the loaf what I believe is a much better flavor than using vanilla.

Find the recipe here.

Peanut Butter Chocolate Bars

The original recipe came from a booklet I got in the mail from Smith’s grocery store (part of the Kroger chain). At first I wasn’t sold on these until they sat in the refrigerator over night– I didn’t like the flavor from the confectioner’s sugar and the graham crackers. But when we ate them the next day, it was like eating candy bar; not too sweet and a nice texture. I also used dark chocolate from Trader Joe’s because I’m not a fan of the regular chocolate chips the recipe called for. Finally, I used a smaller pan to make the bars higher rather than flatter. These definitely have made it onto the list of future desserts, especially for a party.

1 cup butter, melted

2 cups graham crackers crumbs (I whirl them up in the food processor using the pulse button)

2 cups confectioner’s sugar

1 cup plus 4 Tablespoons peanut butter, divided

1 ½ cups chocolate

In a medium bowl, mix together the butter, graham cracker crumbs, confectioner’s sugar, and 1 cup peanut butter until well blended. Press evenly into the bottom of an ungreased square pan.

Microwave the chocolate with the 4 Tablespoons peanut butter on high for 1 minute. Stir. Continue microwaving or stirring every 30 seconds until smooth. Spread over the prepared crust. Refrigerate for at least one hour before cutting into squares and serving. Store bars in airtight container in refrigerator. 

Apple Caramel Cheesecake Bars

I don’t think this week’s recipe needs much of an introduction beyond the photo. Decadent is the perfect word. And great for a party, mostly so you don’t eat the whole thing yourself (we took it across the street for a dinner party and then I had Greg take the rest to school to share with his co-workers).

The recipe wasn’t that well written in the actual Costco cookbook but here’s someone who did a nice job making it better (once you get past her commentary about the lack of signs at Costco).

Enjoy!

The New Year and Ice Cream Cake

The New Year and Ice Cream Cake

With the New Year upon us tomorrow, I will admit I fully enjoyed all the treats from this holiday season, and recapping the memories many of them have for me. However, starting next week I’ll be venturing back to healthier eating although that doesn’t mean there won’t be desserts! I am working on recipes that lighten up what’s already good: my goal is not to lose taste and flavor while educing fat and calories.

But for New Year’s I’m finishing off 2014 and starting 2015 with my Grandma Zurawski’s Ice Cream Cake. I don’t recall my mom ever making this but Grandma would when all of us gathered for a birthday, usually my grandfather’s.

About fifteen years ago, I made these at a holiday party I hosted at my house. They were such a hit that a friend who always held a party right after me asked me to bring them­ to her party– and kept asking each year she held a party thereafter.

Grandma Zurawski’s Ice Cream Cake

2 eggs separated

½ cup sugar

¼ cup milk

2 teaspoons gelatin (plain, usually by Knox and sold with Jell-O)

¼ cup water

9 ounces cream cheese (I use the reduced fat version)

1 teaspoon vanilla

½ pint whipping cream

1 package graham crackers

¼ cup butter

Beat egg yolks with 6 Tablespoons sugar and the milk; then cook over a low flame and stir until thick (coats the back of a spoon). Soften gelatin in cold water and add it to the egg mixture, allowing it to cool. Cream the cream cheese and add the vanilla, then add to the cooled custard. Beat the egg whites and 2 Tablespoons of sugar until stiff. Fold into the custard mixture and then fold the whipped cream into the custard mixture.

Crumble the graham crackers (giving them a whirl in the food processor works well) and melt the butter. Combine them and press on the bottom of a 9 x 12 glass dish, leaving a small portion of crumbs for a light topping. Add the custard and spread evenly over the top, sprinkling the crumbs to finish the cake. Place in refrigerator overnight.