Recipes

Chocolate Sour Cream Cake with Sweet P's Pantry Toffee Bits

The sour cream lends a bit of rich contrast to the sweetness of the rest of the ingredients.

Cake

2 cups all purpose flour
2 cups sugar
1 ¼ teaspoon Baking soda
1 teaspoon Salt
½ teaspoon Baking powder
1 cup water
¾ cup Daisy sour cream
¼ cup. butter
1 teaspoon natural vanilla
4 oz. unsweetened chocolate, melted, cooled

Sour Cream Chocolate Frosting
3 cups powdered sugar
¼ cup Daisy sour cream
¼ cup butter, softened
3 tablespoons milk
1 teaspoon Vanilla
3 oz. unsweetened chocolate, melted, cooled
1 -2 Sweet P’s Pantry ButterCrunch or Cashew Almond Toffee Bar, crushed

Directions

Heat oven to 350*F. Grease and flour two 8 or 9-inch round cake pans. Line bottom of pans with waxed or parchment paper. In medium bowl, combine flour, sugar, baking soda, salt and baking powder; blend well. In large bowl, combine remaining cake ingredients mixing thoroughly; add dry ingredients. Blend at low speed until moistened; beat 3 minutes at high speed. Pour batter into greased and floured lined pans.

Bake at 350*F for 30-40 minutes or until tooth-pick inserted in center comes out clean. Cool 10 minutes; remove from pans. Cool completely. In small bowl, combine all frosting ingredients at low speed until moistened; beat at high speed until smooth and creamy. To assemble cake, place 1 cake layer top side down, on serving plate; spread evenly with about ¼ of frosting. Top with remaining cake layer, top side up. Spread sides and top of cake with remaining frosting. Sprinkle Sweet P’s Pantry toffee pieces on top!

Yield: 12 servings.

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Goat Cheese Log with Sweet P's Pantry Rosemary Salt & Pepper Pecans

Savory version
4 oz. Cream Cheese or Neufchatel
4 oz. Goat Cheese
1/8 teaspoon granulated garlic (optional)
1/4 teaspoon fresh rosemary, finely chopped (optional)
2-3 oz. Sweet P's Pantry Rosemary Salt & Pepper Pecans, chopped

Garnishes: Dried Apricots, halved, Fresh or dried Figs, quartered, Medjool Dates, quartered lengthwise, Additional Rosemary Salt & Pepper Pecans, and Water crackers.

Sweet Version
4 oz. Cream Cheese or Neufchatel
4 oz. Goat Cheese1-2 teaspoons local honey
2-3 oz. Sweet P's Pantry Rosemary Salt & Pepper Pecans, chopped
dash freshly ground pepper

Garnishes: same as above or include fresh fruit like strawberries, raspberries and blueberries along with shortbread cookies or water crackers.

Procedure

1. Mix the cream cheese and goat cheese together  with hand mixer or fork. Add granulated garlic and rosemary if using (or honey in sweet version) and mix thoroughly.

2. Form mixture into a 2" diameter log, approximately 6" long on a piece of plastic wrap.

3. Place chopped Rosemary Salt & Pepper Pecans on a dinner plate, roll cheese log in chopped pecans.

4. You can wrap the cheese log in plastic wrap and refrigerate overnight, or place it on a serving plate with garnishes and a sprig of fresh rosemary.