If you can't stir with the big girls,
then stay away from the cauldron
Sleepy Goblins Fantasy Cake
Ingredients for Cheese Cake
2 - 8 oz. Philly cream cheese, softened
2/3 cups of sugar
pinch of salt
2 large eggs
1/3 cup sour cream
1/3 cup heavy whipping cream
1 teaspoon vanilla
a few drops of orange food coloring
1. Preheat oven to 325 degrees. Place a large roasting pan on the lower 1/3
of oven, preheat the roasting pan on the lower 1/3 of oven. Prepare
springform pan by wrapping the bottom of the pan (outside of it) with
double layer of foil. Spray pan with Pam & line bottom (inside) with circle
of parchment paper. Meanwhile boil several cups of water for later use.
Ingredients for Cake
2 1/2 cups all purpose flour
2 tablespoons cocoa powder
1/2 teaspoon salt
1 1/2 cups canola oil
1 1/2 cups sugar 2 large eggs
1 teaspoon vanilla
1 teaspoon white vinegar
1 teaspoon baking soda
1 cup buttermilk
2 tablespoons orange food coloring (1 oz. bottle)
Ingredients for Frosting
2 - 8 oz. Philly cream cheese, softened
1 1/2 cup unsalted butter, room temperature
1 7 oz. jar marshmellow creme
1 cup powdered sugar
can add food coloring if desired
2. In a large bowl, using an electric mixer, blend the cream cheese until it is
smooth & creamy, 1 - 2 minutes. Mix in sugar & salt & blend 2 minutes,
scraping down sides of mixing bowl to make sure all is mixed in. Add the
eggs, one at a time, blending after each addition.
3. Finally mix in the sour cream, whipping cream & vanilla (& food coloring
if using). Mix until smooth. Pour the batter into the prepared baking pan. Set
the pan in the roasting pan in the preheated oven. Carefully pour the hot
water from your kettle into the roasting pan around your springform pan (not
in springform pan). Pour enough water so there is about an inch of water
coming up the foil along the sides of the cheesecake pan.
4. Bake the cheesecake for 45 minutes. It should be set to touch. Remove
cheesecake from roasting pan & let cool, place on a wire rack for at least one
hour. When it has cooled, place the pan into the freezer & let the cheesecake
freeze completely (4 - 5 hours or overnight).
5. Prepare the Cake Layer :
Preheat the oven to 350 degrees. Spray 2 - 9 inch round cake pans with
Pam & line each with round parchment papers. In a medium bowl sift
together flour, cocoa & salt. Ina large bowl combine oil & sugar together &
beat with electric mixer for 2 minutes. Add the eggs, one at a time & the
vanilla & beat for additional 2 minutes.
6. In a small bowl, combine vinegar & baking soda & stir to dissolve. Add
the vinegar to the bowl, along with the buttermilk & food coloring. Beat on
medium low speed, 1 minute, until blended. Add the dry ingredients &
increase speed to medium high, scraping down sides of bowl during
mixing,additional 2 minutes.
7. Divide batter evenly between the prepared pans. Bake 30 - 35 minutes
or until toothpick inserted in center comes out clean. Let cakes cool 20
minutes. Run a knife along the edge of the cake pans to loosen cakes, then
invert cakes onto a wire rack to cool completely.
8. Prepare the Frosting :
In a large bowl using electric mixer on medium high speed, combine cream
cheese & butter & beat until creamy & smooth. Add the marshmellow
cream & mix until smooth. Add in powdered sugar ( & food coloring if
using) & continue to beat, scraping down the sides of the bowl until all
ingredients are mixed & the frosting is smooth & spreadable.
9. To Assemble Cake ;
Lay one cake on the cake plate. Remove cheesecake from freezer, take off
sides of pan & slide a knife under the parchment to remove the cheesecake
from the pan. ( springform pan may need to warm a bit before you can
open the lock)
10. Peel off parchment. Measure your cheesecake layer against the cake
layers, if it turns out to be slightly larger round than your cakes, move it to a
cutting board & gently shave off some of the exterior of the cheesecake to
get it to the same size as your cakes.  
11. Place the cheesecake layer on top of the 1st cake layer. Place the 2nd
cake layer on top of the cheesecake.
12. Frost the Cake :
Apply a crumb coat layer to the cake using a long, thin spatula to cover
the cake completely with a thin , even layer of frosting. Be sure to wipe
off your spatula before you dip it back into the frosting bowl to get more
frosting. (you don't want crumbs in your frossting)
13. When your cake has a thin layer of frosting all over it, place it in the
frig for 30 minutes to set the frosting. Once the 1st layer of frosting is set,
apply the 2nd layer. Star by adding a large scoop of frosting on top of the
cake. Using a long thin spatula, spread the frosting evenly across the top
& then spread it down on the sides of the cake. Keep cake refrigerated.
14. Garnish with shaved orange candy melts. Melt them down & spread
on a cookie sheet, let them get cold in the frig, then let them sit out at
room temperature until mass of chocolate is warm enough to use a potato
peeler to shave.
Vermont Maple Cookies
Ingredients for Cookies
1/2 cup butter
1/2 cup brown sugar
2 eggs
1/4 cup maple syrup
1/2 cup sour cream
1 teaspoon maple flavoring
3 cups flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup chopped walnuts
Ingredients for Glaze
1/2 cup butter
2 cups confectioners sugar, sifted
2 teaspoons maple flavor syrup
2 - 4 tablespoons milk
1. Cream together butter, eggs & sugar. Add in maple syrup
& sour cream. In a separate bowl combine flour, soda &
salt, then gradually add the dry ingredients to the wet
Stir until well combined. Gently stir in walnuts. Heat oven to
375 degrees & drop dough by rounded tablespoons onto
ungreased cookie sheet, leaving about 2 inches between
3. Bake  10 - 12 minutes or until lightly browned. Remove to
cooling rack & allow cookies to cool completely.
4. To Make Glaze : Heat butter until it begins to change
color, then remove from heat & allow to cool completely.
5. Stir confectioners sugar & maple flavoring, then gradually
add milk until glaze is the desired consistency. Spread glaze
over cooled cookies. 48 cookies
Chocolate Chip Cookies
Ingredients 1 cup butter, softened
1/2 cup sugar
3/4 cup brown sugar
2 eggs
2 1/4 cups all purpose flour
1/2 teaspoon salt
1 teaspoon baking soda
1/2 teaspoon baking powder
1 cup coconut
1 cup oatmeal
1 cup milk chocolate chips
1cup butterscotch chips
1/2 cup unsalted peanuts
coarsely chopped
Preheat oven to 375 degrees.
1. Cream butter & sugar together. Add the eggs &continue to cream
the mixture. Mix in vanilla.
2. Sift the flour, baking soda, baking powder together. Gradually add
it to the mixture , mix until well combined.
3. Mix remaining ingredients into cookie dough using a tablespoon,
scoop the batter &form into a ball.. Place the ball on a ungreased
cookie sheet & bake 8 - 10 minutes.
Sweets To Die For  Part 5
Fresh Fig Cake
2 cups mashed figs
2 cups sugar
2/4 cup shortening
4 eggs
1 teaspoon cinnamon
1 teaspoon allspice
1 teaspoon baking soda
1 cup chopped pecans
2 cups plus 2 teaspoons of flour
Beat well sugar, figs, shortening & eggs. Add everything else.
Grease & flour bundt pan. Bake 350 degrees for 45 minutes.
We have a huge fig tree in our yard so when they are ripe we pick them. I wash them, cut off the
stems, and place them in a pot of boiling water for 5 minutes. This gets out any bugs and also
cleans the fig of mold. Then I put them in a colander and sprinkle with cold water. Next they are
placed on a tray that has paper towel on it so they can dry. Next I put them in a bowl and mash
them. Measure out 2 cups for the above recipe.