Butterscotch Pecan Ravioli Cookie

I was going through some recipes that I hadn’t made for quite a while and came across a favorite of mine from a twenty year old Betty Crocker book.  This cookie had chocolate chips and walnuts as the ravioli filling and was brushed with honey.  Even though I enjoy these flavors, I wanted to tweak it up a bit by using butterscotch chips and pecans, then brushing it with maple syrup.  Let’s give it a try!

Ravioli Cookie Dough

  • 1 Cup Sugar
  • 1/2 Cup Crisco
  • 1/4 Cup Butter (softened)
  • 2 Eggs
  • 1 tsp Vanilla or Maple Extract
  • 2 1/2 Cup Flour
  • 1 tsp Baking Soda
  • 1/2 tsp Salt

Let’s first toast the pecans.  Place 1 1/2 Cups of Pecans on a sheet pan or cookie tray and bake them at 350 degrees for 7-8 minutes. This brings out the flavor of the pecans, you will see such a difference in the taste by toasting them.  Let them cool.

Mix the sugar, Crisco, butter, eggs and vanilla or maple extract with the paddle attachment until well combined.  Mix the flour, baking soda and salt together and add to the batter on low speed.  Divide the dough into four equal size balls and wrap in saran wrap.  Put into the frig for a couple of hours.  If it is hot and humid, like it is in Pittsburgh, let them refrigerate a little longer.

Butterscotch & Pecan Filling

  • 1 1/2 Cup Toasted Pecans
  • 1 Cup Butterscotch Baking Chips

In your Cuisinart (food processor) grind the pecans until they are fine.  Take out 1/2 Cup, we will use this for sprinkling on top later.  With the remainder 1 Cup of pecans add the Butterscotch chips into the Cuisinart and give them a whirl until they come together.

Take out one ball of dough, unwrap and place on a well floured work table.  Roll out the dough into an approximate 12″ x 8″ rectangle, remember we aren’t looking for perfection here.  Cut the dough into eighths.  Then plop a teaspoon of filling towards the top of each rectangle.  This is so we can flip the dough over to make our ravioli shape.

Flip the bottom part of each ravioli over and seal the edges well with a floured fork.  I went over the edges twice to make sure they were sealed.

Using a spatula place them on an ungreased baking sheet.  They don’t spread at all when they bake.  Bake 400 degree oven, for 10 minutes.  They will be lightly golden.

When they come out of the oven brush them liberally with some good maple syrup (like Log Cabin) then sprinkle them with the reserved finely chopped pecans.

Repeat procedure with the remaining dough balls.  The reasoning behind making one tray at a time is because this is a soft dough, so it is much easier to handle straight from the refrigerator.

I love the combination of butterscotch and pecans.  The maple syrup pulls these flavors together.  Now go get yourself some English Toffee cappuccino to dip these lovely raviolis into, ummm……. ready for the second dunk!

Zucchini “Gone Wild” Bread, with a Sugar Streusel Topping

My garden is going crazy!  Especially the zucchini.  It is flourishing, I assume from the high humidity we have been experiencing here.  I have never seen leaves as huge as this on my zucchinis.  Since I seem to be experiencing an abundant crop in my city garden this year, let’s make some super moist Zucchini Bread.  We are going to put in a Granny Smith apple to give this bread a slightly different taste.  Let’s get baking!

Sugar Streusel

  • 1 Cup Flour
  • 1 Cup Sugar
  • 1/4 Cup Butter (cold and sliced)

Put all the ingredients into your bowl.  Using the paddle attachment, mix until crumbly.

When using a large zucchini, make sure you cut it in half to see if it is seedy.  If it has a lot of seeds, just scoop them out using a spoon, then shred.

Zucchini Bread

  • 2 Cup Sugar
  • 1 Cup Crisco (veggie shortening)
  • 3 Cup Shredded Fresh Zucchini (with peel on)
  • 1 Cup Shredded Granny Smith Apple (one medium size)
  • 2 Eggs
  • 1 Tblsp Vanilla
  • 1 Tblsp Cinnamon (you can use pumpkin pie spice instead, for a spicier taste)
  • 1/2 Cup Buttermilk
  • 2 Cup Flour
  • 1 Tblsp Baking Powder
  • 3/4 Tblsp Baking Soda
  • 1 tsp Salt

Set oven 350 degrees.  Grease 2 Loaf pans.

Shred the zucchini and apple using the large hole on your box grater.

Put the first seven ingredients into the mixing bowl, using the paddle attachment, mix until combined.  This will take a couple of minutes on medium speed.  Then add the last of the ingredients on low speed and mix only until the batter comes together.  We don’t want to over mix this quick bread!

Bake for 40 minutes, then take them out of the oven and top them with the Sugar Streusel. Put them back in the oven for another 15 minutes.  (I put the streusel on before baking and the streusel sunk into the batter, I believe this happened because the batter is so moist and loose.)

Let cool until room temperature, then de pan.

This is sooooo…… moist and yummy!  I like to toast the zucchini bread and cover it with butter.  If you like walnuts you can throw some in if you like.

I have to start making another batch, my zucchinis are growing wild as we speak! (blog)


White Chocolate Cream Cheese Frosted Cheesecake Birthday Cake. Wow, that’s a mouthful!

I would like to thank everyone for their kind and wonderful comments!  It made my day to be Freshly Pressed!

Many years ago I worked at a bakery called Say Cheesecake.  It is no longer open, but they made the best Cheesecake Wedding Cakes.  I remembered that she had used a white chocolate frosting on the cakes, but I never got the recipe.  Instead of a wedding cake I thought that we would make a birthday cake, with cheesecake instead of cake and we are going to frost it with a White Chocolate Cream Cheese frosting.  Let’s begin!

Nilla Wafer Crust

  • 2 oz melted butter
  • 1 Cup Nilla Wafer cookies (finely crushed)

Mix together and pat into your springform pans, either the 9″ or the two 6″, I used the 6″ pans because I wanted a two layer cake.  No sugar needed the Nilla Wafers are sweet enough!

Vanilla Cheesecake (makes one 9″ or two 6″)

  • 2 pounds Cream Cheese (room temperature)
  • Heavy 1/2 Cup Sugar
  • 1 1/2 Tblsp Cornstarch
  • 1 Tblsp Water
  • 3/4 Tblsp Vanilla ( you may use any real flavoring that you desire)
  • 2 1/2 Eggs (mix one egg with a fork, then use half of that for the half of an egg)

Using the paddle attachment mix your cream cheese on medium speed for about fifteen minutes.  Scrape down sides of bowl periodically.  It takes so long because we want the cream cheese to be smooth and creamy.  Add the sugar and mix until incorporated.  In a small bowl mix the cornstarch, water and extract together.  Pour into mixer while running, scrape down bowl.  Add the eggs last, mix only until combined.  You want the eggs to lighten the cheesecake batter.

Now put 1/4 cup of batter into three separate bowls.  I am going to color the batter to make it festive.  I used gel coloring in violet, pink and yellow. Just like when I colored the batter for the Thirty Sucks cake.  Use whatever you would like, it would be cool to use the colors that are on your party favors!

Pour the vanilla cheesecake a little over half way up into your pan or pans.  Using a spoon plop some of the colored batter on top.  Then swirl with a knife, don’t go into the bottom crust, try to stay above it so the batter doesn’t get “crumby”.

Swirl it good to distribute all the colors throughout! Like an easter egg dye effect! You will have extra batter if you are using the two 6″ pans, just put a Nilla Wafer cookie into the bottom of a mini cupcake pan and fill with batter, these will bake in about 8 minutes, this is the treat for the baker! Yum!  You deserve it after all your hard work.

Bake in a 350 degree oven, 35 minutes for the two 6″, or 55 minutes for the 9″.  You want the cheesecake to jiggle a little.  Let cool at room temperature for half an hour.  Then put into the refrigerator overnight.

Make this frosting now because we are going to refrigerate it overnight also.

White Chocolate Cream Cheese Frosting

  • 3 1/2 Cup Powdered Sugar
  • 1 (8 oz) Cream Cheese, room temperature
  • 4 Tblsp Butter, room temperature
  • 1 tsp Vanilla
  • 1 Cup White Chocolate Chips (melted, let cool to room temp.)

With the paddle attachment mix all the ingredients except the white chocolate.  Mix it on medium high speed for 6 minutes. Scrape down sides of bowl, with mixer off.  Put it on low speed and pour in the melted white chocolate.  Mix until combined.  Put in the refrigerator leaving it in the mixing bowl because we will be mixing it again tomorrow.  Now make your favorite Buttercream recipe.  Only make a small batch for flowers and leaves.  The white chocolate cream cheese frosting will not be thick enough to hold the shape of your decorations.

Next day:

Put the white chocolate cream cheese frosting back into the mixer and paddle until smooth enough to work with, a couple of minutes.

Now lets de pan your cheesecakes.  Remember my tip to roll the pan and bottom briefly over a flame on your stovetop.  This will loosen it up.  Cut the tops with a serrated knife to make then level.  Put one of the cheesecakes on a cake board or platter crust side down, adhere it with a dollop of frosting.  Spread some more frosting on top and place next cheesecake on top, crust side up.  Frost top and sides of cakes.  This frosting can be used for borders and trim.

Now using the small batch of buttercream you had made, dye it the colors that you had dyed the cheesecake batter.  That way it matches the inside of your cakes.  I just put three roses and leaves on top and went over my side trim with the colored buttercream.

Use plain dental floss to cut through the cheesecake.  This way the colors won’t smear onto a knife, it is much easier to cut cheesecake this way.

Make this for a true cheesecake lover, don’t tell them, let them think it is a regular birthday cake.  It sure looks like a cake, but what a surprise when you cut it and serve it.  The white chocolate cream cheese frosting compliments the cheesecake flavor.

Now it is time to sing “Happy Birthday” to me as I cut the cheesecake.  It isn’t my birthday, but I’m not going to let that stop me from diving in!