Showing posts with label Desserts. Show all posts
Showing posts with label Desserts. Show all posts
Turtle Cheesecake Bars
Preheat oven to 300 degrees.
Line a 13x9 pan with parchment paper, so that parchment extends over long side of pan.
Crust:
3 cups finely chopped pecans
1 stick unsalted butter, melted
1/3 cup sugar
1/4 teaspoon salt
In a bowl, mix crust ingredients together with a fork; press mixture onto bottom of prepared pan. Bake crust for 20 minutes.
Chocolate Layer:
1 cup semi-sweet chocolate chips
After crust bakes, remove from oven and immediately sprinkle on 1 cup of semi-sweet chocolate chips.
Cheesecake Filling:
24 oz cream cheese, softened
1/4 cup full-fat Greek yogurt or sour cream
3/4 cup sugar
1 tablespoon vanilla
3 large eggs
Cream together cream cheese, yogurt or sour cream, sugar and vanilla. Beat in eggs, one at a time. Pour filling over chocolate chips and return to oven; bake for 50 minutes.
Allow cheesecake to cool for about hour, then place in refrigerator to chill overnight.
Toppings:
1 cup coarsely chopped pecans, toasted (10 minutes at 350 degrees)
1 11-oz bag caramel candy, unwrapped (place in a microwave safe bowl, along with 4 tablespoons milk. Microwave in 30 second intervals until caramels have melted and sauce is smooth.)
1 cup semi-sweet chocolate chips (Place chocolate chips in a microwave safe bowl, along with 2 tablespoons milk, and microwave in 30 second intervals, about 2 minutes total.)
6 tablespoons milk, divided
When ready to serve, remove cheesecake from pan using parchment paper and place on serving platter, then with nuts, then caramel, then chocolate. Allow chocolate to set before serving.
Line a 13x9 pan with parchment paper, so that parchment extends over long side of pan.
Crust:
3 cups finely chopped pecans
1 stick unsalted butter, melted
1/3 cup sugar
1/4 teaspoon salt
In a bowl, mix crust ingredients together with a fork; press mixture onto bottom of prepared pan. Bake crust for 20 minutes.
Chocolate Layer:
1 cup semi-sweet chocolate chips
After crust bakes, remove from oven and immediately sprinkle on 1 cup of semi-sweet chocolate chips.
Cheesecake Filling:
24 oz cream cheese, softened
1/4 cup full-fat Greek yogurt or sour cream
3/4 cup sugar
1 tablespoon vanilla
3 large eggs
Cream together cream cheese, yogurt or sour cream, sugar and vanilla. Beat in eggs, one at a time. Pour filling over chocolate chips and return to oven; bake for 50 minutes.
Allow cheesecake to cool for about hour, then place in refrigerator to chill overnight.
Toppings:
1 cup coarsely chopped pecans, toasted (10 minutes at 350 degrees)
1 11-oz bag caramel candy, unwrapped (place in a microwave safe bowl, along with 4 tablespoons milk. Microwave in 30 second intervals until caramels have melted and sauce is smooth.)
1 cup semi-sweet chocolate chips (Place chocolate chips in a microwave safe bowl, along with 2 tablespoons milk, and microwave in 30 second intervals, about 2 minutes total.)
6 tablespoons milk, divided
When ready to serve, remove cheesecake from pan using parchment paper and place on serving platter, then with nuts, then caramel, then chocolate. Allow chocolate to set before serving.
Homemade Marshmallows
Make them fresh, use them with in 36 hours of making them.
Ingredients:
2 Teaspoons of butter (real butter not margerine)
3 envelopes of unflavored gelatin (usually found in the canning or jello section Knox is a name brand)
1 cup of cold water (divided)
2 cups of sugar
1 cup light corn syrup
1/8 teaspoon of salt
1 teaspoon of CLEAR vanilla extract (you can find this at big/specialty grocery stores or craft stores in the cake section. Regular vanilla will turn your marshmallows brown)
Toppings of your choice: chocolate, colored sugar, crushed peppermint, sprinkles (be creative)
Directions
1. Line a 9X13 pan with foil and grease the foil with butter.
2. In a large metal bowl sprinkle gelatin packets over 1/2 cup of cold water and set aside.
3. In a large saucepan, combine the sugar, corn syrup, salt, and 1/2 cup of water stiring to mix well. Bring to a boil stirring OCCASIONALLY. Once mixture Boils, STOP STIRRING and let mixture cook till candy thermometer reads 240 degrees. Remove from heat.
4. Gradually add gelatin to hot sugar mixture. Beat on high speed (I use my kitchenaid stand mixer) until mixture is thick and doubled in volume (about 15 minutes) Lastly, beat in vanilla.
5. I cover my hands in butter than spread the mixture in to the prepared 9X13 pan. Cover with foil and let set 6 hours or overnight.
6. Use foil to lift out marshmallows, then with a pizza cutter coated in cooking spray, cut in to 1 inch squares. Dip in to toppings of choice, or throw in to some hot cocoa!
7. Store in an airtight container.
Ingredients:
2 Teaspoons of butter (real butter not margerine)
3 envelopes of unflavored gelatin (usually found in the canning or jello section Knox is a name brand)
1 cup of cold water (divided)
2 cups of sugar
1 cup light corn syrup
1/8 teaspoon of salt
1 teaspoon of CLEAR vanilla extract (you can find this at big/specialty grocery stores or craft stores in the cake section. Regular vanilla will turn your marshmallows brown)
Toppings of your choice: chocolate, colored sugar, crushed peppermint, sprinkles (be creative)
Directions
1. Line a 9X13 pan with foil and grease the foil with butter.
2. In a large metal bowl sprinkle gelatin packets over 1/2 cup of cold water and set aside.
3. In a large saucepan, combine the sugar, corn syrup, salt, and 1/2 cup of water stiring to mix well. Bring to a boil stirring OCCASIONALLY. Once mixture Boils, STOP STIRRING and let mixture cook till candy thermometer reads 240 degrees. Remove from heat.
4. Gradually add gelatin to hot sugar mixture. Beat on high speed (I use my kitchenaid stand mixer) until mixture is thick and doubled in volume (about 15 minutes) Lastly, beat in vanilla.
5. I cover my hands in butter than spread the mixture in to the prepared 9X13 pan. Cover with foil and let set 6 hours or overnight.
6. Use foil to lift out marshmallows, then with a pizza cutter coated in cooking spray, cut in to 1 inch squares. Dip in to toppings of choice, or throw in to some hot cocoa!
7. Store in an airtight container.
Chocolate Fondue
5 ounces of chocolate, chopped.
1 cup of cocoa powder, sifted.
1 1/2 cups of granulated sugar.
1 1/4 cups of water.
3/4 of cup heavy cream, plus.
1/4 of cup corn syrup.
1 tablespoon of heavy cream.
Your choice of cake, cut into bite-sized pieces.
Your choice of fruit, also cut into bite-sized pieces.
Sift the cocoa into a mixing bowl and then set aside.
Put the water, sugar and corn syrup in a pot and bring to boil.
Simmer for about 15 minutes, until the sugar solution has reduced by about 30%.
Pour the cocoa powder into the solution and blend with a whisk until smooth.
Return the chocolate mixture to the stove and continue cooking over a medium heat.
Add the heavy cream; bring to boil and allow to simmer for about 5 minutes.
Remove from the heat and stir in the chopped chocolate.
Pour into a fondue pot and keep warm.
1 cup of cocoa powder, sifted.
1 1/2 cups of granulated sugar.
1 1/4 cups of water.
3/4 of cup heavy cream, plus.
1/4 of cup corn syrup.
1 tablespoon of heavy cream.
Your choice of cake, cut into bite-sized pieces.
Your choice of fruit, also cut into bite-sized pieces.
Sift the cocoa into a mixing bowl and then set aside.
Put the water, sugar and corn syrup in a pot and bring to boil.
Simmer for about 15 minutes, until the sugar solution has reduced by about 30%.
Pour the cocoa powder into the solution and blend with a whisk until smooth.
Return the chocolate mixture to the stove and continue cooking over a medium heat.
Add the heavy cream; bring to boil and allow to simmer for about 5 minutes.
Remove from the heat and stir in the chopped chocolate.
Pour into a fondue pot and keep warm.
Strawberry Shortcake Trifle
1 pint fresh strawberries
1 tub whip cream (large)
2 cups pound cake cubes
Reserve 3 or 4 berries for garnish. Slice berries; arrange along sides of clear straight-sided 1 1/2-quart bowl.
Place 1/2 cake in bottom of dish. Pour 1/2 berries over cake. Top with 1/2 the whip cream. Repeat.
Garnish with reserved berries just before serving.
1 tub whip cream (large)
2 cups pound cake cubes
Reserve 3 or 4 berries for garnish. Slice berries; arrange along sides of clear straight-sided 1 1/2-quart bowl.
Place 1/2 cake in bottom of dish. Pour 1/2 berries over cake. Top with 1/2 the whip cream. Repeat.
Garnish with reserved berries just before serving.
Death by Chocolate Trifle
4 boxes instant chocolate pudding or mousse
1 large container frozen whipped topping, thawed
1 box chocolate cake mix ( or your own cake recipe )
1 cup Kahlua (optional)
6 Dark Chocolate Candy bars chopped
Prepare box mix as directed or your prepare your own chocolate cake recipe and bake in a 9 x 13-inch pan. When done, remove from the oven, poke holes in the cake and pour the Kahlua over the cake. Let cool.
Meanwhile prepare the pudding or mousse. Tear or crumble the cake into pieces. In a glass or trifle bowl, layer in this order: cake, pudding, whipped topping and candy bars. Repeat layers ending with chopped candy bars on top. Chill well.
1 large container frozen whipped topping, thawed
1 box chocolate cake mix ( or your own cake recipe )
1 cup Kahlua (optional)
6 Dark Chocolate Candy bars chopped
Prepare box mix as directed or your prepare your own chocolate cake recipe and bake in a 9 x 13-inch pan. When done, remove from the oven, poke holes in the cake and pour the Kahlua over the cake. Let cool.
Meanwhile prepare the pudding or mousse. Tear or crumble the cake into pieces. In a glass or trifle bowl, layer in this order: cake, pudding, whipped topping and candy bars. Repeat layers ending with chopped candy bars on top. Chill well.
Subscribe to:
Posts
(
Atom
)