Lorri's Cranberry Chutney

1 12 oz bag fresh cranberries
2 firm pears or apples (tart ones are better) peeled, cored, and diced
1/2 c. coarsely chopped dried apricots
1 c. chopped onion (about 1 medium of any kind but I think red might be best)
1/2 c firmly packed dark brown sugar
1/4 c. cider vinegar
2 tbsp. finely chopped crystallized ginger
1/2 tsp red pepper flakes
1/2 tsp whole mustard seeds
1/2 tsp salt
1/2 tsp ground coriander

Combine all ingredients in a saucepan and bring to a boil. Reduce heat to low and simmer, stirring occasionally, for 25 minutes. Serve at room temperature or chilled. Keeps for several weeks in refrigerator. Yummy on poultry!

Christina's Play-Off Meatballs

2 lbs. ground beef or turkey (I use lean turkey)
2 eggs
¾ cup instant oatmeal
3 tbls. dried minced onion
¾ cup shredded cheddar cheese
¼ cup ketchup
1 tsp. salt
½ tsp. pepper
2 tbls. regular oil
1 (12 oz. bottle) BBQ sauce

Mix ground beef (or turkey), eggs, oatmeal, onion, cheese, ketchup, salt, and pepper in large bowl. Form into tiny meatballs (about one inch wide). Preheat oven to 350. Heat oil in skillet. Add meatballs and cook, turning frequently until browned (about ten minutes). Transfer meatballs to baking dish and cover with BBQ sauce. Bake for thirty minutes. Serve with toothpicks or on sandwiches.

Christina's Brownie Mosaic Cheesecake

from Smitten Kitchen

Part One: One Bowl Brownies

4 ounces unsweetened chocolate (or 3/4 C cocoa powder plus 1/4 C butter)
¾ cup butter
1¾ cups sugar
3 eggs
1 teaspoon vanilla
½ teaspoon salt
1 cup flour

Preheat oven to 350°F. Line 13×9-inch baking pan with foil, with ends of foil extending over sides of pan. Grease foil.
Microwave chocolate and butter in large microwaveable bowl on HIGH 2 min. or until butter is melted. Stir until chocolate is completely melted. Stir in sugar. Blend in eggs and vanilla. Add flour and salt; mix well. Spread into prepared pan.
Bake 30 to 35 minute or until toothpick inserted in center comes out with fudgy crumbs. (Do not overbake.) Cool in pan on wire rack. Remove brownies from pan, using foil handles.
Cool brownies in refrigerator, then cut them into ¾- to 1-inch squares for use in the cheesecake. You will have more than the two cups of cubes, loosely measured, than you will need, and I’m sorry, you’re just going to have to decide for yourself what to do with the extra. Add cubes to cake batter as directed below.

Part Two: Crumb Crust
1½ cups or 5 ounces finely ground cookies like Chocolate Teddy Grahams
5 tablespoons unsalted butter, melted
1/3 cup sugar
1/8 teaspoon salt

Stir together crust ingredients and press onto bottom and 1 inch up side of a buttered 24-centimeter springform pan. Fill right away or chill up to 2 hours.

Part Three: Cheesecake
3 (8-oz) packages cream cheese, softened
4 large eggs
1 teaspoon vanilla
1 cup sugar

Make crumb crust as directed above for 24-centimeter cheesecake. Preheat oven to 350°F.
Make filling and bake cake: Beat cream cheese with an electric mixer until fluffy and add eggs, 1 at a time, then vanilla and sugar, beating on low speed until each ingredient is incorporated and scraping down bowl between additions.
Fold brownie cubes in very gently and pour mixture into prepared pan. Put springform pan with crust in a shallow baking pan. Pour filling into crust and bake in baking pan (to catch drips) in middle of oven 45 minutes, or until cake is set 3 inches from edge but center is still slightly wobbly when pan is gently shaken.
When completely cool, top with following glaze.

Part Four: Ganache Glaze
3 oz. bittersweet chocolate, broken up, or 1/2 cup chocolate morsels
2 oz. butter
1/4 cup heavy cream
1/2 teaspoon vanilla extract
1 tablespoon confectioners’ sugar

Grind the chocolate into powder in the food processor, scald the butter and cream in a saucepan (or in a Pyrex cup in the microwave). With the machine running, pour the hot cream/butter mixture slowly through the feed tube onto the chocolate. Blend until completely smooth, stopping machine to scrape down sides once or twice. Add the extract and sugar and process until smooth. Spread over cheesecake while ganache is still warm. Chill until ready to serve.

Christina's Blue Cheese Dip

1 C. mayonnaise
1 C. sour cream
1 block blue cheese, crumbled

Mix together and chill. Great with fresh vegetables.

Christina's Tres Leches Cake

Unsalted butter, room temperature, for baking dish
6 large eggs, separated
1 cup sugar
1 cup all-purpose flour, sifted
1 can (14 ounces) sweetened condensed milk
1 can (12 ounces) evaporated milk
1 cup whole milk
2 cups heavy cream
2 tablespoons confectioners' sugar

1. Preheat oven to 325°. Butter a 9-by-13-inch baking dish. In a mixing bowl, beat egg yolks and sugar on high speed until light and fluffy. In another bowl, beat egg whites to soft peaks. Using a rubber spatula, fold whites into yolks until almost combined. Gently fold in flour (do not overmix).

2. Spread batter in prepared dish. Bake until golden and pulling away from sides of dish, 20 to 25 minutes.

3. In a medium bowl, whisk together the three milks; pour evenly over cake. Cover with plastic wrap; refrigerate at least 1 hour.

4. Prepare topping: In a mixing bowl, whip heavy cream with sugar to soft peaks. Spread over cake. Chill in fridge for 24 hours. Serve! Garnish with toasted coconut or chopped pineapple, if desired.

Christina's Apple Butter

4 qts (16 cups) finely chopped tart apples
2 3/4 C. sugar
2 3/4 tsp cinnamon
1/4 tsp ground cloves
1/8 tsp salt

Pour apples into crockpot. Combine remaining ingredients and drizzle over apples.

Cover. Cook in high heat 3 hours, stirring well with a large spoon every hour.

Reduce heat to low and cook 10-12 hours, until butter becomes thick and dark in color. Stir occasionally with strong wire shick for smooth butter.

Freeze or pour into sterilized jars and seal.

Christina's Whole Wheat Bread

4 C. whole wheat
1/4 C. vital wheat gluten (you can find it in the baking aisle)
2 1/2 C very warm water
1 TBSP yeast
1 TBSP salt
1/3 C oil
1/3 C honey

Preheat oven to 200 degrees. Stir together flour and vital wheat gluten. Add water and beat 7-10 minutes. Add yeast and beat 3 minutes. Add salt, oil and honey, beating well after each separate addition. Add more whole wheat flour until dough begins to pull away from sides of bowl.

Pour a few tablespoons of oil on counter and spread with fingers. Pour dough onto counter and knead 2-4 times from different directions. Divide dough in half and form loaves. Place in greased pans. Cover with wet towel and place in warmed oven. Turn off heat and let rise 20-30 minutes. Remove towel and turn on oven to 350 degrees. Bake 25-30 minutes and butter tops when done.

Christina's Butternut Squash Soup

1 medium-to-large butternut squash
4 C. chicken broth
3 TBSP butter or olive oil
1 tsp ginger

Halve and seed butternut squash. Lay it cut side down on a greased baking sheet. Cook at 400 for about an hour or until easily pierced with a fork. Let cool. When cool enough to handle, scoop out pulp and discard skin. Heat chicken broth and add butter/oil, ginger and squash. Simmer uncovered for 20 minutes. Puree mixture, then put back in pot to reheat.

Serve with a dollop of cream, some parsley or roasted pumpkin seeds as garnishes and enjoy!

Christina's Three Cheese Chicken Penne Florentine

1 t olive oil
3 c thinly sliced mushrooms
1 c chopped onion
1 c chopped red bell pepper
3 c chopped fresh spinach
1 T chopped fresh oregano
¼ t freshly ground black pepper
1 (16 oz.) carton cottage cheese
4 c hot cooked penne
2 c shredded chicken
1 c cheddar cheese, divided
½ c Parmesan, divided
½ c milk
1 can cream of chicken
Preheat oven to 425.
Heat olive oil in large nonstick skillet coated with cooking spray over medium-high heat. Add mushrooms, onion, and bell pepper; sauté 4 minutes, or until tender. Add spinach, oregano, and black pepper; sauté 3 minutes, or just until spinach wilts.
Place cottage cheese in a food processor; process until very smooth. Combine spinach mixture, cottage cheese, pasta, chicken ¾ c cheddar, ¼ c Parmesan, milk, and soup in a large bowl. Spoon mixture into a 2-quart baking dish coated with cooking spray. Sprinkle with remaining cheddar and Parmesan. Bake at 425 for 25 minutes or until lightly browned and bubbly.

Christina's Sour Cream Corn Bread

1/4 C. whole wheat flour
3/4 C. yellow cornmeal
3/4 C. unsifted white flour
3 TBSP. sugar
2 tsp. baking powder
1/2 tsp. baking soda
3/4 tsp. salt
1 C. sour cream
1/4 C. milk
1 egg, beaten
2 TBSP vegetable oil

Preheat oven to 425 degree. Mix together flour, corn meal, sugar, baking powder, baking soda, and salt. Blend together sour cream, milk, egg, and vegetable oil. Stir wet ingredients into dry ingredients just enough to blend well. Pour into a greased 8" x 8" pan. Bake about 20 minutes or until done.

Christina's Bran Muffins

2 C. water
2 C. Post 100% Bran
1 C. oil
1 1/2 C. sugar
1 C. honey
4 eggs, beaten
1 qt. buttermilk
5 C. whole wheat flour
5 tsp. baking soda
1 tsp. salt
2 1/2 C. Kellog's All-Bran

Preheat oven to 400 degrees. Put water in small saucepan and heat over high heat. Bring to boiling, then remove immediately from heat and add Post cereal. Soak.

Meanwhile, in a LARGE bowl, combine oil, honey and sugar. Mix. Add eggs and soaked bran, mixing well. In another large bowl, sift flour, soda and salt together.

Alternately add dry ingredients and buttermilk to bran mixture, stirring between each addition. After both have been completely added, stire in Kellog's cereal and fold mixture until ingredients are well-moistened.

Spoon batter into well-greased muffin tins and bake for 15 minutes. Eat warm with butter or in a bowl with milk.

Christina's Honey Whole Wheat Zucchini Bread

Whole Wheat Zucchini Bread

1 1/2 C. honey
3 C. whole wheat flour
1 tsp salt
1 tsp cinnamon
1/4 tsp nutmeg
1 tsp soda
1 1/2 tsp baking powder
2 eggs
1/4 C. cooking oil
1 tsp vanilla
2 C. unpeeled zucchini, shredded (either fresh or frozen--if frozen, drained)
1 C. shopped walnuts or pecans (optional)

Preheat oven to 350 degrees. In large bowl, stir together all dry ingredients. Mix all liquid ingredients in mixing bowl. Add dry ingredients to wet ingredients and mix until moistened. Add zucchini and mix well. If desired, add nuts and mix again. Grease and lightly flour 2 bread pans. Divide batter into pans and bake for 1 hour.

Christina's Chili Verde

1 lb. tomatillos
3 Tbs canola oil
3 lbs boneless pork butt (also called shoulder blade roast) , cut into 1-in chunks
2 fresh jalapeño chilies, seeded and chopped
5 garlic cloves, minced
1/2 tsp salt

Peel and discard husks from tomatillos. Rinse under cold water. Heat a large cast iron skillet over high heat and toast the tomatillos until slightly burned, about 5 minutes. Transfer to a food processor or blender and puree.

Heat oil in large Dutch oven. Add pork and brown on all sides. Stir in the jalapeños and garlic, and sauté for 3 minutes. Stir in the tomatillo puree and salt. Bring to a boil, scraping up the browned bits on the bottom. Reduce to low and cover with a lid; simmer for 2 hours. (Or you can transfer the entire mixture to a crock pot and cook on low for about 6 hours). The pork is done when it falls apart when pierced with a fork. Season with salt and pepper. Serve warm.

Christina's Fabulous French Bread

from Buffy Vandagriff Bailey

2 1/2 C. very warm water
1 TBSP sugar
1 TBSP salt (scant)
2 TBSP cooking oil
2 TBSP yeast
6 C. flour

Into mixing bowl fitted with dough hook, poor warm water, then add sugar, salt, 3 C. flour, yeast and oil. Beat vigorously 2 -3 minutes. Stir in remaining flour until all dry ingredients are thoroughly mixed. Allow dough to rest 10 minutes, then stir down. Repeat process until dough has rested 5 times.

Turn down onto floured board, knead only enough to coat with flour so it can be handled, then divide in half. Roll each part into a 9 x 12 rectangle and roll up like a jelly roll from the long side. Pinch the edge of the loaf to seal the dough. Place lenghtwise on a large cookie sheet sprinkled with corn meal, allowing for both loaves. With a very sharp knife, cut three gashes at an angle on top. Cover lightly and let rise at room temp for 30 minutes. Bake at 400 degrees for 30 minutes or until golden brown. Immediately place on cooling racks.

You can do combinations like 2 C white, 2 C wheat, 2 C oatmeal or 4 C white, 2 C wheat, etc. It's yummy however you make it!

Christina's Chicken Breasts with Raspberry Sauce

4 skinless, boneless chicken breast halves
1/2 tsp dried thyme
1/2 tsp dried sage
1/4 tsp salt
1/4 tsp pepper

1/4 C seedless raspberry jam
2 TBSP orange juice
1 TBSP wine vinegar

Combine thyme, sage, salt and pepper. Rub over chicken pieces, coating evenly.

Warm olive oil in 10-inch skillet. Add chicken and heat for 8-10 minutes or until tender and no longer pink, turning once. Remove from skillet and keep warm.

Stir together jam, OJ and vinegar. Add to skillet. Boil gently, uncovered about 2 minutes or until sauce is reduced to desired consistency. Serve chicken with sauce.

Christina's Honey Mustard Chicken

1/3 C dijon mustard
1/3 C honey
1 TBSP dried dill
1 tsp freshly grated orange peel
1 2.5 pound chicken, quartered

Preheat oven to 400.

Combine mustard and honey in small bowl. Stir in dill and orange peel.

Line a baking sheet with foil. Place chicken skin side down on pan. Brush sauce onto chicken, coating well.

Turn chicken over. Gently pull back skin and brush meat with sauce. Pull skin back over sauce.

Brush skin with remaining sauce. Bake until juices run clear when thickest part of meat is pierced with a knife, about 30 minutes.

We like this served with mashed potatoes and veggies.

Christina's Chicken Alfredo

1/2 TBSP olive oil
1/4 large onion, diced
3 boneless, skinless chicken breasts, cut into thin strips
1/2 C milk
1/2 C sour cream
1 tsp (rounded) dried basil leaves
Dash of garlic powder
6 oz cream cheese, cubed
1 package linguine or fettucine, uncooked
1/2 grated Parmesan cheese

Heat oil in large skillet over medium heat. Add onion and chicken and cook until onions are soft and chicken gently browned, about 8 minutes. Stir in milk, sour cream and basil. Heat to just boiling, then reduce heat and add cream cheese, stirring until cream cheese melts and sauce is smooth. Reduce heat to low. In a saucepan, cook pasta and drain. Stir Parmesan cheese into sauce and then toss with pasta. Serve immediately.

Christina's Spinach Lasagna

4 C (32 oz) ricotta cheese
2 large eggs
1/2 tsp salt
1/4 tsp pepper
2 10 oz packages frozen chopped spinach, thawed and drained
6 C (48 oz) spaghetti sauce
8 oz lasagna noodles
16 oz mozarella cheese, shredded

Preheat oven to 400. In medium bowl, mix ricotta cheese, eggs, salt and pepper. Add spinach and stir well.

Spread a small bit of tomato sauce in bottom of 9 x 13 baking dish.

Arrange layer of noodles on top. Spread on top 1/3 of ricotta mix, 1/3 of tomato sauce and 1/3 of grated cheese. Repeat 2 more layers.

Cover with aluminum foil and bake for 30 minutes. Remove foil and bake 15 minutes more, or until top is golden brown.

Christina's Baked Spaghetti Squash

1 medium spaghetti squash
12 oz bulk Italian sausage (optional)
1 1/2 C sliced fresh mushrooms
1 medium bell pepper, chopped
1/2 c finely minced onion
1 cloves garlic, minced
1/2 tsp dry Italian seasoning
1 1/2 C red pasta sauce
1 1/2 grated Monterey Jack or mozarella cheese
1/4 C snipped fresh Italian parsley

Halve squash crosswise and remove seeds. Place cut side down in 2 quart baking dish. Add 1/4 C water. Cover with vented plastic wrap and microwave on high 13-15 minutes or until tender when pierced with fork. Rearrange after 7 minutes for even baking.

Preheat oven to 350 degrees. In a large skillet, cook sausage, mushrooms, sweet pepper, onion and garlic over medium heat until sausage is no longer pink. Drain off fat. Scrape pulp from squash. Wipe out baking dish and coat with cooking spray. Spread half the squash in dish. Add half of mushroom mix and sprinkly with Italian seasoning and black pepper. Top with half the sauce and half the cheese. Repeat all layers except cheese. Bake 30 minutes. Sprinkle with cheese and bake 5 minutes more or until cheese is melted. Sprinkle with parsley and serve.

Christina's Tuscan Bean Soup

1/2 C chopped onion
1/2 C celery, chopped
2 cloves garlic, minced
2 C. sliced yellow squash or zucchini
1/2 tsp dry Italian seasoning
12 oz Italian sausage links, cut into 1/2 inch slices (or ham, cubed)
1 1/4 C dry Great Northern beans, soaked, cooked and ready to eat
4 beef bouillon cubes
1 14.5 oz can Italian diced tomatoes
5 oz spinach (optional)
1/3 C red wine (optional)

In a stock pot, drizzle olive oil and add onion and celery. Saute until onion is clear. Add garlic, squash, seasoning and sausage. Saute until sausage is cooked and squash is tender. Add beans, bouillion, 6 C water, tomatoes and wine. Heat through. Serve hot.

Christina's Deep Dish Chicken Pot Pie

2 frozen pie crusts, thawed
1 C chopped onion
1 C sliced fresh mushrooms
3/4 C sliced celery
1/2 C shopped red bell pepper
2 TBSP butter
1/3 C flour
1 tsp poultry seasoning
1/4 tsp salt
1/4 tsp black pepper
1 C half and half or milk
2 1/2 C cooked chicked, chopped
1 C frozen mixed vegetables
1 egg, beaten

Preheat oven to 400. Roll out one pie crust and place in 2 qt round baking dish.

In large saucepan, cook onion, mushroom, celery and sweet pepper in butter over medium heat for 4-5 minutes or until tender. Stir in flour, poultry seasoning, salt and pepper. Add broth and half-and-half all at once. Cook and stir until thickened and bubbly. Stir in chicken and veggies. Heat through, then pour into baking dish.

Place second crust over chicken mix. Turn edges of pastry under and flute to edges of dish. Brush pastry with egg. Cut slits to allow steam to escape. Bake 30-35 minutes and cool 20 minutes before serving.

Christina's Pasta Carbonara

1 pound spaghetti or rigatoni
1/4 C olive oil
1/4 pound bacon (or pancetta), chopped
1/2 tsp red pepper flakes
5-6 garlic cloves, chopped
1/2 C white wine
2 large egg yolks
Romano cheese

Cook pasta in generously salted water until al dente. Drain, reserving 1/2 C of pasta water.

Meanwhile, heat large skillet over medium heat. Add olive oil and bacon. Brown for 2 minutes. Add red pepper and garlic, cook 2-3 minutes more. Add wine and stir all pan drippings together.

In separate bowl, beat yolks in 1/2 C pasta water. Add pasta to skillet with bacon. Pour egg mixture over pasta and toss rapidly to coat pasta without cooking egg. Remove pan from heat and add large handful of cheese, lots of pepper and a little salt. Continue to toss until pasta soaks up egg and thickens, 1-2 minutes. Garnish with parsley and extra cheese.

Christina's Rice and Sage Stuffed Porkchops

1 C cooked rice
1/3 C shredded carrot
1/4 C green onion, sliced
1/2 dried sage
1/4 tsp salt
1/8 tsp pepper
4 pork loin rib chops, 1 1/4 inch thick
1 C sliced fresh mushrooms
1 TBSP butter
2 tsp flour
1/4 tsp salt
1/2 C milk
1/4 C sour cream
1 tsp dried parsley

In a small mixing bowl, stir together rice, carrot, green onion, salt and pepper.

Cut a pocket in each chop by cutting from fat side almost to bone.

Spoon stuffing into chops and secure with toothpicks. Place on rack in shallow roasting pan. Sprinkle with pepper. Bake 35-45 minutes at 375.

In small saucepan, cook mushrooms in butter until tender. Stir in flour, salt and dash pepper. Gradually stir in milk. Cook and stir over medium heat until thickened and bubbly, then 1 minute more. Stir in sour cream and parsely. Heath through.

To serve, remove toothpicks from ships and cover with sauce.

Christina's Pasta with Zucchini and Bacon

1 lb penne pasta
4 oz bacon, cut into 1/2 inch pieces
2 pounds (2 large) zucchinis, slices
1/2 C reserved pasta water
3/4 Parmigiano-Reggiano cheese
salt and pepper

Cook pasta in salted water until al dente. Drain pasta, reserving 1/2 C water. Return to pot and set aside.

In large saute pan, add bacon and cook until fat is rendered and bacon crispy. Add zucchini and cook until it begins to soften. Place cooked pasta over low heat. Add bacon, zucchini and cheese. Toss to combine. Season with salt and pepper and serve.

Christina's Salsa Skillet

1 green bell pepper, cut into julienne strips
1 red bell pepper, julienned
2 C potatoes, cubed and cooked
1 1/2 C chicken, cubed and cooked
1 15 oz can whole kernal corn, drained
1 15 oz can black beans, rinsed and drained
1 16 oz jar salsa

In large skillet, cook pepper strips in 1 TBSP cooking oil for 2 minutes. Add remainder of ingredients and stir gently.

Cover and cook over medium-low heat about 10 minutes or until heated through, stirring occasionally.

Serve with sour cream, if desired.

Christina's Turkey Meatballs

1 pound ground turkey
1 slice old bread, crumbled
1/4 C milk
1 large egg white
1/4 C grated Parmesan cheese
salt and pepper
1 28 oz can spaghetti sauce

Place all ingredients except spaghetti sauce in large bowl. Mix with hand mixer until thoroughly mixed.

With moistened hands, shape mixture into meat balls. In large skillet, heat 2 TBSP olive oil over medium heat. Add meatballs and cook until golden brown, about 5 minutes, turning often.

In large saucepan, heat spaghetti sauce to boiling. Reduce heat, add meatballs, and cover and simmer for 15 minutes. Uncover and simmer until meatballs are cooked through, about 15 minutes more. Serve over pasta or on a sandwich.

Christina's Haddock with Bacon and Onions

2 pounds haddock filet, cut into four 8 oz portions
2 TBSP lemon juice
6 slices bacon (smoky bacon, if you have it), chopped
8 cippolini onions (little onion pearls) or 1 medium vidalia, chopped
1 large garlic clove, finely chopped
1 C Italian bread crumbs (or 2 pieces old bread crumbled with Italian spices)
1/4 C flat-leaf parsley (or basil), chopped
2 large Roma tomatoes, seeded and chopped

Preheat oven to 400 degrees.

Rinse fish and pat dry. Sprinkle fish with lemon juice and salt. Coat jelly roll pan with a drizzle of olive oil (or butter). Set portioned fish into pan.

Heat small skillet over medium-high heat. Drizzle a little olive oil and add bacon. Cook 3 minutes, then add onions and garlic. Cook 10 minutes or until onions are soft. Remove pan from heat. Add bread crumbs and fold in to coat. Add parsley. Top fish with bread crumb mixture and bake 15 minutes. Top with chopped tomatoes and serve.

Christina's Pumpkin Whoopie Pies

1 1/2 sticks (6 ounces) unsalted butter, 1 stick melted, 1/2 stick softened
1 cup packed light brown sugar
2 large eggs, at room temperature, lightly beaten
1 cup canned pure pumpkin puree
1 tablespoon pumpkin pie spice
1 1/2 teaspoons pure vanilla extract, divided
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 2/3 cups flour
4 ounces cream cheese, chilled
1 cup confectioners' sugar

1. Preheat the oven to 350°. Line two baking sheets with parchment paper.
2. In a large bowl, whisk together the melted butter and brown sugar until smooth. Whisk in the eggs, pumpkin puree, pumpkin pie spice, 1 teaspoon vanilla, the baking powder, the baking soda and salt. Using a rubber spatula, fold in the flour.
3. Using an ice cream scoop, drop 12 generous mounds of batter, spaced evenly, onto each baking sheet. Bake until springy to the touch, about 10 minutes. Transfer to a rack to cool completely.
4. Meanwhile, using an electric mixer, cream the softened butter with the cream cheese. Add the confectioners' sugar and 1/2 teaspoon vanilla; mix on low speed until blended, then beat on medium-high speed until fluffy, about 2 minutes.
5. Spread the flat side of 12 cakes with the cream cheese frosting. Top each with another cake.