homemade Parmesan & Thyme crackers

Barefoot Contessa's Ina Garten is a charming and talented chef, of which I am a devoted fan. She knows how to entertain with style and simplicity.

I was recently captivated by an episode where Ina prepared a most charming tray of homemade Parmesan and Thyme crackers, assorted cheeses, and fruits for her dear friend.  Ina's simple display on a wood plank, adorned with hydrangea leaves was simply. . . delightful.

Ina's recipe for Parmesan and Thyme crackers is quite simple . . . and yields a refined and delectable cracker that will surely be enjoyed at your next gathering.

Buon Appetito!

Ingredients

1 stick unsalted butter, room temperature

3 ounces fresh grated Parmesan

1 1/4 cups all-purpose flour

1/4 teaspoon kosher salt

1 teaspoon chopped fresh thyme leaves

1/2 teaspoon freshly ground black pepper

Directions

Place butter in bowl of electric mixer fitted with a paddle attachment and mix until creamy.

Add Parmesan, flour, salt, thyme and pepper; combine.

Dump dough on a lightly floured board and cool into a 13-inch long log.

Wrap the log in plastic wrap and place in the refrigerator for 30 minutes to harden.

Meanwhile, preheat the oven to 350 degrees F.

Cut log crosswise into 1/4 to 1/2-inch thick slices. 

Place slices on a sheet pan and bake for 22 minutes.

Grace your next gift basket or platter with homemade Parmesan and Thyme crackers.  Be sure to add a selection of creamy, mild cheeses, ripe grapes, juicy tangerines and perhaps a loaf of bread.  For a finished appearance, wrap the basket or platter in clear cello and adorn with a beautiful ribbon; and for a simple & classic gift, stack these crackers and place them in a clear cello bag and adorn with ribbon. Enjoy!

s'mores brownies

"A la mode" has a French origin and is one of the earliest French phrases to have been adopted into English. Americans are familiar with this phrase as meaning "with ice cream on top or on the side." 

When one hears " . . . a la mode" you think of summer-time apple pie, and although this is a delicious dessert with a long history, I have a new "a la mode" favorite to share with you! I found this recipe in my new favorite book Southern Lady ~ GRACIOUS TABLES by Phyllis Hoffman. 

S'mores Brownies a la mode

Here's what you'll need . . .

1 family-size brownie mix (yields a 9x13-inch pan of brownies)

10 whole graham cracker squares, broken into small pieces

2-3 cups of miniature marshmallows

2 cups of mini chocolate chips

Vanilla ice cream 

Caramel ice cream topping

Preparation

Preheat oven to 350 degrees. Lightly grease a 13x9x2-inch baking pan.

Prepare brownie mix according to package directions. I prefer HERSHEY's Triple Chocolate brand.

Pour into prepared pan. Bake 18 minutes.

Remove from oven. Sprinkle with graham cracker pieces, pressing down lightly. Sprinkle evenly with marshmallows and mini-chocolate chips.

Return to oven, and continue baking 12 - 15 minutes.

Cool, and cut into 24 squares.

To serve, place brownie square on serving plate, cover with scoop of vanilla ice cream and drizzle with caramel sauce.

Bon Appetit!

S'mores Brownies are delicious by themselves, but just plain heavenly when paired with ice cream and a generous drizzle of buttery caramel sauce. If you prefer, or even to just save time, crumble or break the brownies into pieces and place in parfait or sundae glasses. Top with scoops of ice cream along with caramel or chocolate sauce for a sweet finish.

ooey gooey butter cake

Simply . . . Irresistible!

Well, my most recent dessert was a hit! So much so ~ that I’ve received phone calls and email requests for the recipe!

So here ya go . . . . and I included 10 irresistible twists off the original Ooey Gooey Butter Cake!

As many of you know, I made the pineapple version first ~ because my husband is a huge fan of tropical fruits . . .and it was amazing!!

I can’t wait to hear about the versions that you try! Be sure to forward this recipe to those you know who love to bake too!!

I guarantee that this cake will be a HIT at any event – big or small!

Thank you, Paula Deen, for another incredible dessert recipe!

Bon Appetit!

Ooey Gooey Butter Cakes

Cake
1 (18.25-ounce) box yellow cake mix
1 egg, room temperature
1/2 cup (1 stick) butter, melted

Filling
1 (8-ounce) package cream cheese, softened
2 eggs, room temperature
1 teaspoon pure vanilla extract
1 (16-ounce) box confectioners' sugar, sifted
1/2 cup (1 stick) butter, melted

Directions
1. Preheat oven to 350 degrees. Lightly grease a 13x9x2-inch baking pan.

2. In the bowl of an electric mixer, combine cake mix, 1 egg, and 1 stick of cool melted butter and mix well. Pat into the bottom of prepared pan and set aside.

3. Still using an electric mixer, beat cream cheese until smooth; add 2 eggs and vanilla. Beat until just combined. Sift and pour in confectioners' sugar. Beat until just combined. Reduce speed of mixer and slowly drizzle in 1 stick of cooled melted butter. Beat until just combined.

4. Pour filling onto cake mixture and spread evenly.

I highly recommend that you bake this dessert on top of a silpat lined baking sheet. To be specific, after preparing and pouring your Ooey Gooey cake mixture and filling  into the baking dish/pan, place the entire dish/pan back on top of a silpat lined baking sheet.  

5.  Bake for 40 to 50 minutes. Don't be afraid to make a judgment call on the cooking time, because oven temperatures can vary. You want the center to be a little gooey, so don't bake it past that point!

6. Remove from oven and allow to cool completely. Cut into squares. Just remember that these wonderful little cakes are very, very rich, and a little will go a long way!

Pumpkin Gooey: This variation has to be at the top of my list, especially around Thanksgiving. For the cake part, I sometimes use a spice cake mix, but I think my favorite is the basic yellow cake mix. Follow the original recipe, adding a 15-ounce can of pumpkin pie filling, 1 teaspoon of cinnamon, 1 teaspoon of nutmeg, and an extra egg to the cream cheese filling. Mix well. Bake as usual, remove from oven, and allow to cool. Cut into squares and top each square with a pecan half. Serve with a dollop of fresh whipped cream. I promise you'll never want pumpkin pie again!

Pineapple Gooey: Add a 20-ounce can of drained crushed pineapple and an extra egg to the cream cheese filling. Proceed as directed above.

Lemon Gooey: Use a lemon cake mix in place of the yellow cake. Add the juice (approximately 1/4 cup) and zest of 2 lemons to the cream cheese filling as a final step. Mix until combined. Proceed as directed above.

Carrot Cake Gooey: Use a spice cake mix, and add 1 cup chopped nuts and 1 1/2 cup finely grated carrots to the cream cheese filling as a final step. Mix until combined. Proceed as directed above.

Peanut Butter Gooey: Use a chocolate cake mix. Add 1 cup creamy peanut butter and an extra egg to cream cheese filling. You can sprinkle the top of batter with 1 cup chopped peanuts if you like. Proceed as directed above.

Chocolate Chip Gooey: Use either yellow or chocolate cake mix. Sprinkle 1 cup chocolate chips and 1 cup chopped nuts on top of filling. Proceed as directed above.

Banana Gooey: Use a yellow cake mix. Prepare cream cheese filling as directed, beating in 2 ripe bananas and an extra egg. Proceed as directed above.

Strawberry Gooey: Use strawberry cake mix. Prepare cream cheese filling as directed, beating 1 cup of ripe strawberries and an extra egg. Proceed as directed above.

Nutty Gooey: Use a yellow cake mix, and add 1 cup chopped nuts to the cake mixture. Proceed as directed above.

Chippy Gooey: Stir 1 cup white chocolate chips, peanut butter chocolate chips, butterscotch morsels, Heath Almond Toffee Bits or Heath Milk Chocolate Toffee Bits into filling. Proceed as directed above.

About Me . . .

Welcome to Simply, Suzanne's! 

I am Suzanne . . . the thoughts and words behind the postings. I am a wife and mom of four beautiful children that I completely adore. I am a girl who admires and adores tradition, loves family, and is truly passionate about cooking, baking, and entertaining.  

I grew up in a home where my mom paid close attention to details. She loved to bake and entertain; and although she didn't know it at the time, she always had a way of making special occasions extra special.  She taught me all that I know about etiquette, and its importance in entertaining. Emily Post was a common household name in my home growing up . . . and my mom still quotes Miss Post today!  

My blog's name Simply, Suzanne was actually inspired by a dear friend, Frances, who wrote me a thank you note for dropping off a bag of home-baked food for her and her family who were recovering from being sick. In her note she wrote that everything was baked, packaged, tied, and labeled in just the way that I do things . . . and wrote that my home-baked gift was just that . . . Simply, Suzanne.   
  
Although Simply, Suzanne's started as a canvas to share recipes and entertaining ideas with family and friends . . . it has somewhat evolved into a food and entertaining diary for my daughters.  Although they are too young to read my postings . . . my hope & goal is to publish the many posts that I've shared over the years, and will continue to share, in a book that I can give them when they are wives and mothers themselves. I'm excited for them to have my favorite recipes, and read of my passions, and culinary & entertaining adventures during their growing years.  

I hope you join me in my culinary and entertaining journey to perfect recipes and master entertaining. But most of all, I hope you find inspiration HERE!