Posts Tagged ‘Dessert’

Cheesecake of the Month – November 2018!

November 15, 2018

Here is a tasty-sounding cheesecake recipe that was circulating on Facebook (courtesy of http://www.littlethings.com) last summer.  Cheesecake is already decadent, but throw Butterfinger candies into the mix and wow, happiness for the taste buds for sure.  And, they are the perfect one-serving size (cupcake).

Ingredients
1 12 cups chocolate cookie crumbs
2 Tbsps. sugar, and 12 cup sugar
6 Tbsps. butter, melted
3 8-oz. packs cream cheese, softened
2 eggs
2 Tbsps. sour cream
1 Tbsp. vanilla extract
34 cup white chocolate chips
2 tsps. shortening
1 34 cup crushed Butterfinger candies
8 oz. whipped topping
12 cup peanut butter chips

Instructions
1. To make the crust, combine cracker crumbs, 2 Tbsps. sugar, and butter in a bowl, and mix until combined.
2. Spoon mixture evenly into 24 cupcake liners, and press down. Set aside.
3. To make the cheesecakes, beat 2 packs cream cheese and 1/2 cup sugar in a large bowl, until fluffy.
4. Add in eggs, sour cream, vanilla extract, and beat well.
5. In a microwave-safe bowl, add white chocolate chips and 1 tsp. shortening. Heat for 30-second intervals, and stir until chocolate is melted and smooth.
6. Add melted chocolate to cream cheese mixture, and add 1 cup crushed Butterfingers. Stir well to mix.
7.  Fill each cupcake liner with cheesecake mixture. Bake in oven at 350 °F for 18 to 22 minutes. Remove and let cool for 15 minutes.
8.  To make the mousse, beat 1 pack cream cheese until creamy.
9.  In a microwave-safe bowl, add peanut butter chips and remaining shortening. Heat for 30 to 45 seconds, and stir until smooth.
10.  Add melted chips to cream cheese, and mix. Add in whipped topping, and fold mixture well.
11.  Spread 1 Tbsp. of mousse on top of each cake. Top with remaining crushed Butterfingers.
12.  Refrigerate for a few hours. Serve, and enjoy!

Cheesecake of the Month — October 2018!

October 15, 2018

I was recently challenged by a colleague to attempt a “vegan” cheesecake.  Before I could do any research myself, another colleague had forwarded me a recipe for a quick and easy vegan cheesecake (courtesy of Vegangela).  Vegangela further referenced a recipe by Allyson Kramer that was gluten-free as well as vegan.

I adapted Allyson’s recipe a bit by substituting ground pecans for the almonds, and blueberry preserves for the blackberry topping . . . but, this “base” vegan cheesecake recipe could prove to be a keeper that just gets adjusted as I try new flavors.  Yum!

This recipe is super easy, and, it requires no baking!

Yummy Dessert?!

October 4, 2018

This is a delicious recipe that I found in Food & Wine magazine (December 2015) that is a wonderful dessert, or hors d’oeuvres, or late night snack, or . . . breakfast? (It does have coffee as an ingredient.)  It is a little on the labor-intensive side, but well worth th effort; a real crowd pleaser.  Enjoy!

Coffee-Caramel-Jam Toasts

Coffee-Caramel-Jam
1/2 cup of crushed coffee beans
1-1/4 cup of heavy cream
1 cup of whole milk
1 cup of sugar
1 Tablsepoon of light corn syrup
2 teaspoons of instant espresso
1/8 teaspoon of fine sea salt

Chocolate Crumble
3/4 cup of all-purpose flour
3/4 cup of almond flour
1/2 cup of sugar
1/4 cup of unsweetened cocoa powder
1/4 teaspoon of fine sea salt
1 stick of cold butter, cubed

Serve on dark rye toasts

Directions
1. Make the jam . . . preheat the oven to 350 degrees.  Spread your coffee beans on a baking sheet and toast for ten (10) minutes, until fragrant.  Transfer the beans to a large bowl.  Stir in the heavy cream and the milk, cover, and let steep in your refrigerator overnight.

2. Strain the coffee cream through a fine sieve, pressing on the solids; you should have 2 cups.  In a large saucepan, cook the sugar over moderate heat, stirring occasionally, until a light amber caramel forms (about 5 minutes).  Slowly add the caramel cream (exercise care as it will boil vigorously).  Add the corn syrup, espresso and sea salt and bring  to a simmer; the caramel will harden, but will dissolve again as it simmers.  Cook over moderately low heat, stirring, until a candy thermometer inserted in the caramel jam  registers 210 degrees (about 12 minutes).  Carefully transfer the jam to a blender and puree until smooth and shiny.  Scrape into a medium bowl and let cool to room temperature.

3. Make the crumble . . . In a medium bowl, whisk the all-purpose flour with the almond flour, sugar, cocoa powder, and sea salt.  Using your fingers, rub in the butter until coarse crumbs form.  Spread the crumbs on an even layer on a parchment-lined baking sheet and refrigerate until firm (about one (1) hour).

4. Preheat your over to 350 degrees.  Bake the crumble for about 18 minutes, until golden.  Transfer to a rack to cool completely.

5. Spread some of the coffee-caramel-jam on the toasts.  Sprinkle the chocolate crumble on one half of each toast (press gently to help the crumbs adhere).

Note: these are meant to be served at room temperature.   The jam can be refrigerated for up to one (1) week; he baked crumble can be stored in an airtight container for one (1) week or frozen for one (1) month.

Source: Food & Wine magazine, December 2015

Cheesecake of the Month – August 2018!

August 15, 2018

Are you looking for a different kind of cheesecake (texture and flavor)?  Here’s a recipe that is sure to offer this difference.

Italian Ricotta Cheesecake

Ingredients
1-1/2 cups of pecans, ground
1-1/2 pounds of ricotta cheese, drained
1 cup of sugar
1/4 cup of flour
4 eggs
1 teaspoon of almond extract (can substitute 1 teaspoon of almond liqueur)
1/4 cup of confectioner’s sugar

Directions
1.  Crust: sprinkle (generously and evenly) the bottom of your cheesecake pan with the ground pecans and set aside.

2.  Filling: in a large mixing bowl, beat the ricotta cheese and sugar on medium-high speed for three (3) minutes.  Add the flour and mix for an additional three (3) minutes.  Add the eggs, one at a time, beating after each addition.  Add the almond extract (or liqueur).  Pour the batter over your crust.  Bake for fifty-five (55) to sixty-five (65) minutes or until the top is light brown and the center has a slight jiggle to it.  Cool on a wire rack for two (2) hours.  Cover with plastic wrap and refrigerate for at least six (6) hours before decorating.

3. Decoration: after the cake has chilled, dust the top with a sprinkling of confectioner’s sugar.

Cheesecake of the Month – July 2018!

July 15, 2018

Last year I discovered a cheesecake recipe that used a brownie as the base (Kahlua/coffee filling) and it was positively delicious.  There was another recipe making the rounds on social media a few weeks back that swapped out the Kahlua/coffee filling with a peanut butter filling.  Mmm, yummy.

Brownie Bottom Peanut Butter Cheesecake

Ingredients
(for the brownie bottom)

  • 6 Tablespoons of butter, melted
  • 2 eggs
  • 1 cup  plus 2 Tablespoons of flour
  • 1/4 cup of cocoa
  • 1-1/2 cups of sugar
  • 1 Tablespoon of vanilla
  • 1 cup of semi-sweet chocolate chips
  • 1 cup of peanut butter chips
  • 6 whole peanut butter cups (Reese’s), cut in half
  • 1/2 teaspoons of baking powder
  • 1/2 teaspoon of salt

(for the cheesecake filling)

  • 4 8-ounce packages of cream cheese, softened
  • 5 eggs
  • 1-1/2 cups of brown sugar, packed
  • 1 cup of peanut butter
  • 1/2 cup of whipping cream
  • 1 Tablespoon of vanilla extract

(for the topping

  • peanut butter cups, cut in half

Directions

  1.  Pre-heat your oven to 350 degrees.  Grease a 9-inch springform pan and wrap with aluminum foil.
  2. In a large bowl, mix together butter, sugar and vanilla.  Add in the eggs one at a time until fully incorporated.  Stir in the flour, cocoa, baking powder and salt, mix well.  Spread the mixture into your springform pan and bake for 25 to 30 minutes or until toothpick comes out clean.  Reduce heat to 325 degrees.
  3. Immediately after removing brownie bottom from your oven, sprinkle (as evenly as you can) the chocolate chips, peanut butter chips and peanut butter cups over the brownie.
  4. In a large bowl or Mixer, beat the cream cheese until smooth.  Add in the eggs, one at a time, mixing well after each addition.  Add the sugar, peanut butter and cream and beat until smooth.  Stir in vanilla extract.
  5. Pour the cheesecake filling into prepared brownie bottom crust.
  6. Place the batter-filled springform pan into a larger baking pan.
  7. Pour hot water into the larger pan so that the water comes to about 1 inch up the sides of the springform pan.
  8. Bake at 325F for one (1) to one-and-a-half (1-1/2) hours or until firm and lightly browned.
  9. Remove the cheesecake from the oven and  allow to cool on a wire rack for at least one hour.
  10. Use a knife along the edge of the cheesecake to loosen it from the pan as best as possible.
  11. Refrigerate for at least 4 hours, overnight is best.

(for the garnish)

  1. Add peanut butter cup halves around the edge of the cake and drizzle melted chocolate over the top

 

Cheesecake of the Month — June 2018!

June 16, 2018

This month I discovered a really easy sounding mini-cheesecake recipe that does not require a springform pan.  You make these in your standard muffin cups (paper-lined of course) to create the perfect individual-sized servings.  Enjoy!

Lemon-White Chocolate Mini Cheesecakes

Ingredients
1 package (4-ounce) of Baker’s white chocolate, divided
28 square shortbread cookies (1-1/2 inch), divided
2 Tablespoons of butter, melted
1/2 cup (plus 2 Tablespoons) of sugar, divided
2 packages (8-ounce each), cream cheese, softened
1 teaspoon of vanilla
1 teaspoon of lemon zest
1/4 cup of lemon juice
2 eggs

Directions
1. Preheat your oven to 325 degrees.

2. Melt  two (2) ounces of chocolate and set aside for use later.

3. Grind sixteen (16) cookies in food processor until finely crushed and place in a medium-sized bowl.  To this bowl, add the butter and two (2) Tablespoons of sugar; mix well.  Press about 1 Tablespoon-full of this mixture onto the bottoms of your 12 paper-lined muffin cups

4.  Beat the cream cheese, vanilla, and remaining sugar in a large bowl. until blended.    Add the lemon zest, the lemon juice, and the melted chocolate and mix well.  Add the eggs (one at a time) and mix on low speed just until blended (do not overbeat).  Then simply spoon this mixture over the prepared crusts.

5.  Bake for 17-20 minutes (or until the centers are almost set) then cool completely.

6.  Melt the remaining chocolate and chop (coarsely) the remaining cookies.  Sprinkle the cookie pieces over the cheesecakes and drizzle with the melted chocolate.

Cheesecake of the Month – May 2018!

May 15, 2018

I was surfing the web the other day and came across the most wonderful blog . . . sprinkles for breakfast (Lindsay Nathanson).  I’ve done a lavender cheesecake before (with white chocolate and blueberries), but Lindsay uses honey with hers and it sounds amazing!  I can’t wait to try it.

Honey Lavender Cheesecake

Enjoy!

 

Satisfy Your Sweet Tooth!

May 6, 2018

If you are looking for a quick, easy, and no-bake cookie that is out of this world, then give this a try.  A friend of mine introduce me to this sweet treat and they were awesome!

Ingredients
4 cups of Rice Krispies cereal
1 cup of light corn syrup
1 cup of sugar
1-1/4 ups of peanut butter
5 regular-sized Reece’s Peanut Butter Cups
1/2 cup of milk chocolate chips

Directions
1. Line a baking sheet with parchment paper and set aside.
2. Pour the Rice Krispies into a large bowl.
3. In a large microwave-safe bowl, combine the corn syrup, sugar, and peanut butter and cook on high heat for 2-3 minutes, stirring occasionally, until the mixture is evenly combined.
4. Pour this peanut butter mixture over the Rice Krispies and mix together.
5. Now mix in your chocolate chips.
6.  Wait a couple of minutes then add in your crushed Reese’s Peanut Butter Cups (you don’t want them to fully melt).
7.  Drop spoonfuls onto your lined baking sheet and allow cool.

Enjoy!

Get Your Ramekins Ready!

March 20, 2018

Next time you are cooking for a crowd and are looking for a seemingly easy dessert, give this deliciously sounding recipe (chocolate) a try.  Enjoy!

Chocolate Pot de Crème

Ingredients
1 quart of heavy cream
1 cup of sugar
A pinch of salt
2 Tablespoons of vanilla
12-13 egg yolks (10 ounces)
3 ounces of chocolate (64% cacao)

Directions
1.  Combine the cream, half the sugar, the salt, and the vanilla in a sauce pan and bring to a boil.

2.  Combine the other half of the sugar with the egg yolks and whisk to combine.

3.  Once the cream mixture boils, temper the egg mixture by slowly adding the hot cream to the chocolate and whisk.  Then add the egg yolk mixture and chocolate to the cream mixture.

4.  Strain and pour into your molds and bake at 225 degrees until set.

Recipe courtesy of Pastry Chef Katie Ianni, Aerie Restaurant (Grand Traverse Resort)

Cheesecake of the Month – March 2018!

March 15, 2018

This month’s recipe is your basic or standard cheesecake recipe with a fun twist — the use of food coloring to create a multi-colored rainbow-esque dessert that is sure to please.

Rainbow Cheesecake

Ingredients
1-1/2 cups of graham cracker crumbs
2 Tablespoons of sugar
1./2 teaspoon of ground cinnamon
Pinch of salt
6 Tablespoons of butter, melted
4 packages (8-ounce each) of cream cheese, softened
I cup of sugar
2 Tablespoons of flour
2 teaspoons of vanilla
1 cup of sour cream
4 eggs
1 each of liquid food colors (red, orange, yellow, green, blue and purple)

Directions
1.  Preheat oven 325°F. Before you get started with the crust, wrap a 9-inch springform pan in a few layers of foil to make sure the pan stays watertight during baking. Be careful not to rip the foil, or water will get into the pan and ruin your cheesecake.

2. Mix graham cracker crumbs, sugar, cinnamon and pinch of salt together in a bowl. Add butter and mix with clean fingers until pea-sized crumbs form. Press all of the graham cracker mixture into the prepared springform pan.

3. Bake the crust for 10 minutes. Remove from the oven, and allow it to cool completely before adding the filling.

4. To make the filling, beat the cream cheese in a large mixing bowl smooth. Add the 1 cup of sugar, and continue to beat until smooth. Next, add the vanilla, flour, and sour cream and beat until smooth. Add the eggs, one at a time, beating briefly between each egg.

5. Measure about 1-3/4 cups of the batter into a separate bowl and tint with red food coloring. Measure 1-1/2 cups of the remaining batter into another separate bowl and tint with orange food coloring. Continue to divide remaining batter into 4 additional bowls, decreasing the measure of batter in each bowl by an additional 1/4 cup as you work your way down to the last bowl which should have only about 1/2 cup of batter. Tint each of the remaining plain batters with a different color food coloring (in order listed in ingredient list).

6. Pour the red batter over the center of the crust. Repeat with the remaining batters, one color at a time, starting with the batter with the most volume and working your way down to the batter with the least volume, and always pouring the batters over the batter in the center of the pan.

7. Bake 1 hour to 1 hour 5 min. or until the center is almost set.

8. Turn off oven and open the oven door slightly.  Let the cheesecake stand in the oven for 1 hour. Run knife around rim of pan to loosen cake; cool completely before removing rim. Refrigerate until you are ready to serve.