Sunday, June 14, 2020

SWEET TOOTH DAY - Including #Recipes

FROM: Sabrina Tate
OF: The Bad Luck Cat Mysteries
BY: Kay Finch

I woke up to a ninety-degrees-in-the-shade Texas morning, and all I can think about is sweets.  Given the heat, ice cream comes to mind first. Luscious vanilla ice cream topped with caramel, or chocolate, whipped cream, maybe peanuts, possibly a sliced banana. A cherry on top, of course. Yum.

My imagination quickly turns to pastries, pies, cupcakes, cakes. You get the picture.  Usually, I’m a middle-of-the-night baker. My cat Hitchcock loves to "help" in his own way.
I have no clue why this morning streak of thinking about sweets hit me. The reason doesn’t matter, though. There will be sweets in my day. I'm just not sure which ones. So many choices. . .

Black Bottom Cupcakes
1-½ cups flour
1 cup sugar
¼ cup cocoa
1 teaspoon baking soda
½ teaspoon salt
1 cup water
⅓ cup oil
1 teaspoon vinegar
1 teaspoon vanilla
1 (8-ounce) package cream cheese
1 egg
⅓ cup sugar
⅛ teaspoon salt
Preheat oven to 350° F.  ingredients for batter and filling in separate bowls. Fill cupcake papers halfway with batter. Drop 1 teaspoon filling into center of each cupcake. Put 6 or 8 chocolate chips on top. Bake for 15 to 18 minutes. Yield 15-18 cupcakes.

No-Bake Cherry Cheesecake
2 (8-ounce) packages cream cheese
1 cup plus 2 tablespoons sugar, divided
1 tablespoon lemon juice
4 cups nondairy whipped topping
2 cups graham cracker crumbs
⅓ cup packed brown sugar
½ cup butter, melted
1 can cherry pie filling
Beat the cream cheese, sugar, and lemon juice until smooth. Beat in whipped topping until smooth.

To make the crust, mix graham cracker crumbs, brown sugar, and butter. Press into a 9 x 13 x 2-inch cake pan. Spread filling over crust and chill. Top with cherry pie filling. Chill until set, and serve.

Peanut Butter Crunch Cake
1 package yellow cake mix
½ cup packed brown sugar
1 cup creamy peanut butter
1 cup water
¼ cup vegetable oil
3 eggs
1/3 cup chopped nuts
1 (6-ounce) package semi-sweet chocolate chips
Preheat oven to 350 degrees. Grease and flour a 13-by-9-inch pan. Beat the cake mix (dry), brown sugar, and peanut butter on low speed until crumbly. Save 2/3 cup of the crumbs. Beat the rest of the mix, water, oil, and eggs on low speed. Beat at medium speed for 2 minutes. Pour into the pan. Stir nuts into reserved crumbs; sprinkle over batter. Sprinkle with chocolate bits. Bake for 35 to 40 minutes.

Rocky Road Brownies
1 (6-ounce) package semi-sweet chocolate chips
½ cup butter
1½ cups flour
1 cup sugar
½ teaspoon baking powder
½ teaspoon vanilla
½ teaspoon salt
2 eggs
2 cups miniature marshmallows
1 cup nuts, chopped
Preheat oven to 375 degrees. Heat ½ cup of the chocolate chips and the butter over low heat until melted; cool. Mix the chocolate mixture with the flour, sugar, baking powder, vanilla, salt, and eggs. Spread in ungreased 9-by-9-by-2-inch pan. Bake for 15 minutes.

Sprinkle with marshmallows, nuts, and remaining chocolate chips. Bake until marshmallows are golden brown and wooden pick inserted in center comes out clean, 15 to 20 minutes. Cool completely; cut into 2-by-1-inch bars. Makes 36 brownies.

Help? Which one should I make first?

Kay Finch is the National Best-Selling author of the Bad Luck Cat Mysteries, including the upcoming July 2020 release – The Black Cat Breaks A Mirror. Though her character, Sabrina Tate, has left the paralegal profession behind to move to the Texas Hill Country, Kay still works as a paralegal at a Houston, Texas law firm. She resides in a Houston suburb with her husband and pets. Visit her at