Monday, August 22, 2016
Strawberry Shortcakes in a Jar
Angel Food cake pre-packaged (or yellow cake mix made into cupcakes and cut in half. You can also use pound cakes, cubed.)
Strawberries, rinsed, dried, sliced and mixed with a little sugar to help release the juices.
Cool whip (I use 1 cup Heavy whipping cream and whip it in a stand mixer on high with about 1/2 cup powdered sugar to sweeten. Whip it until soft peaks form.)
To assemble your jars, if using angel food cake or pound cake, cut int cubes and place 3-4 cubes on the bottom of the jar. If using cupcakes split in half and place one half on bottom of jar. Top with large spoonful if sweetened strawberries, then top with cool whip or cream. Repeat. EnJOY!
Snickers Cupcakes in a Jar
1 Devils food cake mix
1 1/4 cup water
1/2 cup oil
1/2 cup mayo or sour cream
Preheat oven to 350 degrees. line 24 cups of muffin tins with paper liners. In a large bowl mix together the cake mix, eggs, oil, water and mayo. Spoon batter into the prepared muffin tins. Bake 15-20 min until center is set. Cool on a cooling rack.
2 sticks butter, room temp
2 tsp pure vanilla extract
1 1/2 lbs powdered sugar
1/3 cup caramel topping, plus more for drizzling
Chopped snickers bar for garnishing
Cream the butter in the bowl of an electric or stand mixer. Add vanilla and caramel syrup and combine. Begin adding in the sugar and mixing thoroughly after each addition.
Once the cupcakes have cooled, cut cupcakes horizontally into 2 pieces. Place bottom piece in the jar first. Top with frosting, chopped snickers and caramel. Repeat with the top and EnJOY!
Instant pancake mix plus ingredients to make the mix.
Cooked sausage cut into bite sized pieces, or blueberries, strawberries, bacon, anything you want in your pancake bites.
Mix your instant pancake mix with ingredients box calls for. Mix in your sausage or desired filling. Using a mini or regualr sized cupcake pan, lightly spray the pan and fill 3/4 full of batter. Bake 350 for 12-15 minutes.
Top with maple syrup, fruit syrup, powdered sugar, whatever you want! EnJOY!
Monday, May 16, 2016
1/2 cup white sugar
2 sticks (1/2 lb) butter, unsalted and at room temp.
2 cups flour
pinch of salt
6 eggs at room temp
3 cups white sugar
2 Tblsp grated lemon zest
1 cup freshly squeezed lemon juice
Preheat oven to 350 degrees. Prepare a 9x13 inch baking pan with parchment paper, make sure parchment paper is long enough to come over the sides. This will make it easy to pull out the bars.
In the bowl of mixer, add sugar and butter and beat using the paddle attachment until light. Add flour and salt and mix until the dough starts forming into a ball. It will still crumble easily.
Dump the dough into the prepared baking dish and flatten using your floured hands.
Bake the crust for 20 minutes, until very lightly browned, you'll start seeing the edges brown. Let it cool and leave the oven on.
To make the filling, whisk together all the filling ingredients. Pour over cooled crust and bake for another 30-35 minutes or util the filling is set. Let cool at room temp.
Cut into triangles or squares and dust with powdered sugar. EnJOY!
Flourless Chocolate Cake
6oz bittersweet chocolate, chopped(I used semi sweet chocolate chips)
10 Tblsp unsalted butter, diced into pieces (I used salted butter)
2/3 cup sugar
1/3 cup packed brown sugar
1 1/2 tsp vanilla extract
1/4 tsp salt
1/2 cup unsweetened cocoa powder
Fresh strawberries or rasberries
Preheat oven 375 degrees. Butter a 9inch springform pan, line bottom with a round of parchment paper and butter paper.
In large microwave safe bowl, melt chocolate with butter on 50% power in 30 second increments, stirring well between increments until melted and smooth. Whisk in granulated sugar, brown sugar, vanilla and salt until well combined about 1 minute. Add eggs and whisk until well blended, about 1 minute. Sift in cocoa powder and stir until combined. Pour batter into prepared baking dish, smooth top into an even layer and bake in preheated oven 20-25 minute. Allow to cool, then cut into slices and serve with whipped cream, berries, powdered sugar or ice cream. Store cooled cake in an airtight container in fridge for up to 3 days. EnJOY!
This is a super easy and tasty dip recipe that I make regularly. A must try!
Cowboy Caviar Dip
1 (15oz can) seasoned black eyed peas, rinsed and drained well (I use white beans or chili beans when I can't find black eyed peas
1 (15oz can) seasoned or plain black beans, rinsed and drained well
3/4 cup frozen sweet corn, thawed
3 green onions, chopped
1/2 cup chopped green bell pepper
2 or 3 tomatoes, diced
1 jalapeno pepper, diced with seeds removed
1/3 cup cilantro, chopped
1 ripe avocado, chopped
1 Tblsp olive oil
1 Tblsp white wine vinegar
1/2 lime, juiced
1/2 tsp Dijon mustard
salt and pepper to taste
Combine black eyed peas, beans, green onions, bell pepper, tomatoes, jalapenos and cilantro in a medium bowl. In a small bowl whisk together the olive oil, vinegar, lime juice, dijon mustard, and salt and pepper. Pour over bean mixture. Cover and refrigerate until ready to serve.
Just before serving, add avocado and gently stir to combine.
Serve with tortilla chips. EnJOY!
Saturday, March 5, 2016
Easy Mini Bite Sized Caramel Cheesecakes
1 cup graham cracker crumbs
2 Tblsp brown sugar
small pinch salt
1 cup sugar
4 Tblsp butter, melted
3 pckge (8oz each) cream cheese, softened
24 kraft caramels
2 Tblsp milk
Heat oven to 325. Mix graham crumbs, 2 Tblsp brown sugar, salt and butter, press onto bottoms of 24 paper filled muffin cups or in a mini cheesecake pan.
Beat cream cheese and sugar with mixer until blended. Add eggs, 1 at a time, mixing on low speed after each just until blended. Spoon over crusts.
Bake 15 minutes or until centers are almost set. Cool completely. Refrigerate 2 hours.
Place unwrapped caramels in small heat proof bowl, add milk and place over pan of boiling water, making sure boiling water does not touch bottom of bowl. Cook until caramels are completely melted and mixture is well blended, stirring frequently. Drizzle about 1 tsp caramel sauce over each cheesecake; sprinkle with salt if desired. Refrigerate 1 hour. EnJOY!
Easy Egg Free Chocolate Mousse
16oz cold heavy cream
2 Tblsp powdered sugar
1 1/2 cups milk chocolate chips (I added 2 cups)
(I added 1 Tblsp coco powder as well)
Melt chocolate chips in the microwave while stirring every 30 seconds. Once the chocolate is melted set aside to cool slightly.
Whip the heavy cream in stand mixer using the whisk attachment. Whip it on med. high until it thickens and peaks appear.
Add the powdered sugar (and coco if using) and melted chocolate, quickly. Whip for another 30 seconds or until the mousse is thick and fully blended. Transfer to serving dishes, top with whipped cream and chocolate garnish if desired. I refrigerated mine until ready to serve. EnJOY!
Mini Chocolate Ganache Tarts
1 (12oz) bag semi-sweet chocolate chips
1 cup heavy whipping cream
1 Tblsp butter
Put all ingredients in a medium sized microwave safe bowl. Microwave in increments of 30 seconds, stirring in between. It should only take 1- 1 1/2 minutes total. Mix until smooth. Let the ganache cool at least 1 hour (I prep mine the night before). Pipe into tarts. EnJOY!
Easy Microwave Lemon Curd
1 cup white sugar (I added 1 1/4 cup)
1 cup fresh squeezed lemon juice (about 4-5 lemons)
zest of 3 lemons
1/2 cup butter, melted
Whisk together the sugar and eggs until smooth in a microwave safe bowl. Add lemon juice, lemon zest and butter and stir until fully incorporated. Microwave on high in one minute intervals for 5-6 minutes. Stir well after each minute. The mixture should be thick enough to coat the back of a metal spoon. Remove from microwave and push through fine mesh sieve and Store in a jar or tight seal tupperware in the refrigerator for up to 3 weeks, or freeze until needed. If freezing, place in fridge over night to defrost.
To make lemon tarts, 1 cup heavy whipping cream and 1/4 cup powdered sugar until medium peaks form. Add as much or as little of your lemon curd as you like according to taste. Pipe into mini tarts and top with fruit, and additional lemon zest if desired. Keep refrigerated until needed. EnJOY!
Irish White Bean and Cabbage Stew
1 large onion, chopped
salt to taste
3 stalks celery
2-3 cloves garlic, minced
1/2 head cabbage, chopped
4 carrots, sliced
1-1 1/2 lbs potatoes, cut in large dice
1/3 cup pearled barley (or sub. with gluten-free grain)
1 bay leaf
1 tsp thyme
1/2 tsp caraway seeds
1/2 tsp rosemary, crushed
1/2 tsp freshly ground black pepper
6-8 cups low sodium veggie stock (or reg. broth of any kind)
3 cups great northern beans cooked (or 2 cans, drained) (white beans)
1 14.5oz can diced tomatoes
1 Tblsp parsley, chopped
Place veggies, seasonings, barley and broth into a large stockpot. Cover and simmer until veggies are tender, about 45 minutes. Add remaining ingredients, check seasonings, and add more herbs if necessary. Simmer uncovered for at least 15 minutes before serving.
Optional: Cook in crockpot. Place veggies, seasonings and barley into large slow cooker. Add enough veggie stock to just cover the veggies (start with 6 cups and add more as needed). Cover and cook on low heat for 7 hours.
Add beans, tomatoes, parsley and salt to taste. check seasonings and add more herbs if necessary.
Cover and cook for another hour. EnJOY!
Mac and Cheese Bites
1/2 lb elbow macaroni
2 Tblsp butter
2 Tblsp flour
1 1/2 cups milk
2 cups shredded sharp cheddar cheese
2 oz cream cheese
1/2 tsp salt
1/4 tsp pepper
1 egg beaten
Preheat oven to 400 F. Spray mini muffin tins with cooking spray. Cook pasta according to package directions and set aside. In a medium size pan combine butter and flour over medium heat. Whisk until butter is melted and mixture is smooth. Slowly add milk and bring to a simmer. Add 1 1/2 cups of the cheese, cream cheese, salt and pepper. Stir until smooth and creamy. Remove from heat.
In a large mixing bowl, carefully stir pasta, cheese sauce, and egg until evenly mixed and pasta is evenly coated. Spoon mac and cheese into mini muffin tins and top each with a small pinch of remaining cheese. Bake at 400 for 15 minutes or until golden brown.
Allow to cool 5 minutes before gently removing the bites. I find that carefully running a knife around the edges one at a time and tipping it onto a plate is the easiest. EnJOY!
Monday, February 15, 2016
Beet Pasta with Creamy Pumpkin Sauce
4 beets, trimmed and peeled
1/2 Tblsp olive oil
3 sage leaves
3/4 cup chicken broth
2 garlic cloves, crushed
1/4 cup chopped shallots
1/2 cup pumpkin puree
1/4 tsp nutmeg
1/4 tsp cinnamon powder
pinch of chili pepper flakes
1/2 cup cashews, pre-soaked in water for atleast 30 minutes
2 Tblsp freshly chopped parsley
pinch of sea salt and pepper
1 Tblsp toasted sesame seeds
Create beet noodles by using the smallest setting on spiralizer then trim pasta to 2 inch strands. Set aside.
Preheat oven to 425 and prepare a parchment lined baking sheet. Place the beet pasta on the baking sheet and drizzle lightly with olive oil and a little salt. Bake for 10-12 minutes.
While the beets are in the oven, heat the oil in a large skillet over medium high heat. Add in the sage and fry it on both sides for 30 seconds. Remove the sage leaves from skillet and set aside on a plate.
In the same skillet place the garlic, pepper flakes and onion and cook for 2 minutes. Pour in the pumpkin puree then season it with salt and pepper, nutmeg and cinnamon, sage leaves. Let the sauce cook for 2-3 minutes then pour it into the blender. Drain the cashews then place them in the blender. Pour in the broth, cover the blender then process for 30 seconds. Set aside.
Take out the beet pasta from the oven and place them in individual bowls. Spoon the pumpkin sauce over each bowl. Sprinkle with sesame seeds and parsley on top. EnJOY!
Spiralizer to the rescue! I needed something healthy but not just a salad or another roasted veg. So I came across this amazing recipe on iowagirleats.com and it is a must try! Go buy a spiralizer or zoodler just for this recipe!
Sesame Almond Butter Zucchini Noodles
1/2 cup smooth almond butter (I used natural peanut butter)
3 Tblsp low sodium soy sauce or gluten free Tamari
1 Tblsp honey
1 tsp toasted sesame oil
1 Tblsp lime juice
1 Tblsp water
salt and pepper to taste
1/4 cup slivered almonds or peanuts (plus more for garnish)
3 small zucchini, spiralized
3/4 cup chopped scallions, green and white parts
2 tsp white sesame seeds
chopped fresh cilantro, for garnish
Combine almond butter, gluten free tamari or soy sauce, honey, sesame oil, lime juice, water, salt and pepper into a food processor then pulse until creamy and transfer to a small bowl. (I just mixed with a fork in a small bowl).
Place the zucchini noodles into a medium bowl with the scallions. Add the almond butter sauce and nuts and toss to combine thoroughly. Top with sesame seeds, extra chopped nuts and chopped cilantro. Serve immediately. EnJOY!
Sunday, February 14, 2016
Avocado and White Bean Salad with Vinaigrette
1 can white beans
1 avocado, peeled and chopped
1 roma tomato, chopped
1/4 cup sweet onion chopped finely
1 1/2 Tblsp olive oil
1/4 cup lemon juice
1 Tblsp fresh basil, chopped
1 clove garlic, finely chopped
salt and pepper to taste
1 tsp mustard
Whisk vinaigrette ingredients together then pour over salad base and mix well. Refrigerate for a few hours before serving. EnJOY!
Pad Thai Salad
2 large carrots
2 green onions, chopped
1 handful of fresh cilantro
1 mint leaf, diced
1 handful of peanuts, roughly chopped
a couple handfuls of shredded chicken/beef/shrimp or anything you want
Juice of 1 lime
3 Tblsp sesame oil
3 Tblsp soy sauce
1 Tblsp fish sauce
1 Tblsp chili flakes
1 Tblsp honey
1 clove garlic, finely diced
Run your carrots and cucumber through the thinnest setting on your spiralizer. Sprinkle chopped onions on top, chopped cilantro and mint, and your shrimp or protein if using. Shake up all dressing ingredients in a jar until fully mixed, then poor over salad and toss lightly. Sprinkle chopped nuts over the top. EnJOY!
Mexican Street Corn Salad
4 ears fresh corn, husked and kernels cut from cob (3 1/2 cups)
1 1/2 Tblsp veggie oil
salt to taste
1/3 cup chopped red or green onion (if using red run under water and drain to remove harsh bite)
1/3 cup slightly packed cilantro leaves, chopped
1 jalapeno pepper, stemmed, seeded and minced
1 clove garlic, minced
3 oz. Cotija cheese, finely crumbled
3 Tblsp mayo
1 1/2 Tblsp fresh lime juice, divided
1/2 tsp chili powder, then more to taste
1 1/2 medium avocados (semi-firm but ripe) peeled, cored and chopped small
Heat vegetable oil in a large skillet until shimmering. Add corn, season with salt to taste and toss, then let cook, tossing only occasionally (about every 2 minutes) until corn is well charred all over (about 6-10 minutes total). Remove from heat and allow to cool slightly.
Add corn to a medium bowl along with onions, cilantro, jalapeno, garlic, 3/4 of the cotija, mayo, 1 Tblsp lime juice and chili powder and toss. Pour remaining 1/2 Tblsp lime juice over diced avocados then add to bowl with corn mixture and gently toss. Top with remaining Cotija cheese and additional chili powder to taste. EnJOY!
This is a killer salmon recipe from damndelicious.net! Its not overly spicy, and so dang flavorful and amazing! I used honey instead of the sweetened condensed milk. Make sure you prep ahead of time to marinade the salmon.
Teriyaki Salmon with Sriracha Cream Sauce
1 Tblsp cornstarch
1/4 cup soy sauce
1/4 cup brown sugar, packed
1/2 tsp ground ginger
1/4 tsp garlic powder
2 Tblsp honey
4 (5oz each) salmon fillets
For the Sriracha Cream Sauce
1/2 cup mayo
2-3 Tblsp sriracha
1 1/2 Tblsp sweetened condensed milk (I used honey instead)
To make the sriracha cream sauce, whisk together mayo, 2 Tblsp sriracha and honey in a small bowl; set aside.
In a small bowl, whisk together cornstarch and 1/4 cup water; set aside.
In a small saucepan over medium heat, add soy sauce, brown sugar, ginger, garlic powder, honey and 1 cup water; bring to a simmer. Stir in cornstarch mixture until thickened enough to coat the back of a spoon, about 2 minutes; let cool to room temperature.
In a gallon size ziploc bag or large bowl, combine teriyaki marinade and salmon filets; marinate for atleast 30 minutes to overnight, turning the bag occasionally.
Preheat oven to 400 degrees. Lightly coat an 8x8 baking dish with nonstick spray.
Place salmon filets along with the marinade into the prepared baking dish and bake until the fish flakes easily with a fork, about 20 minutes.
Serve salmon immediately with sriracha cream sauce over rice if desired. EnJOY!
Monday, January 18, 2016
3 Bean Chili for a Crowd
1 large yellow onion, chopped
8 cloves garlic, minced
1 Tblsp cumin seeds, toasted and ground
2 Tblsp ancho chile powder
1 tsp cayenne pepper (I added 1/2 tsp only)
1 1/2 cups tomato paste
3 cups pinto beans, cooked or 2 15oz cans rinsed and drained
1 15oz can black beans, rinsed and drained
1 15 oz can garbanzo beans, rinsed and drained
2 28oz cans diced tomatoes
salt and pepper to taste
Saute the onion in a large pot over medium heat for 8 minutes. Add water 1-2 Tblsp at a time, as needed to keep the onion from sticking.
Add the garlic, ground cumin, ancho chile powder, and cayenne pepper. Cook 1 minute.
Add the tomato paste, pinto beans, black beans, garbanzo beans, diced tomatoes, sea salt and black pepper to taste and 4 cups water.
Cook 20-25 minutes. EnJOY!
Just Bananas Muffins
4 very ripe bananas
2 cups oats, ground into flour
1/2 cup unsweetened apple juice
1/2 cup unsweetened applesauce
2 Tblsp ground flaxseeds
1 tsp ground cinnamon
1/2 Tblsp alcohol free vanilla extract
1/2 Tblsp apple cider vinegar
1/2 Tblsp aluminum free baking powder
1/2 tsp baking soda
Preheat oven at 350. Line a muffin pan with 12 cupcake liners. Grind oats into a flour with food processor. Place in a large bowl and add all the other dry ingredients. Puree bananas in a food processor until smooth.
Add the apple juice, applesauce, vanilla extract and apple cider vinegar and process again until combined. Pour over dry ingredients and mix until just combined. Do not over mix. Pour into TIN muffin liners filling about 2/3 full.
Bake for 20-22 minutes until tops are golden brown and toothpick comes out clean when inserted into the middle, Let cool. EnJOY!
Thursday, November 26, 2015
French Toast Roll-ups
8 slices white sandwich bread
Nutella or softened cream cheese
3 Tblsp milk
1/3 cup sugar
1 heaping tsp ground cinnamon
butter, for greasing the pan
Cut the crust from each slice of bread and flatten it out with a rolling pin.
Place about 1-2 tsp of your chosen filling 1 inch from one end of the bread in a strip. Roll the bread up tightly and repeat with the remaining pieces of bread. I really like Nutella with diced strawberries or you can do cream cheese with strawberries. In a shallow bowl, whisk the eggs and milk until well combined.
In a separate shallow bowl mix the sugar with the cinnamon.
Heat the skillet medium high and melt a Tblsp of butter. Dip each bread roll in the egg mixture coating well and then place them in the pan seam side down. Cook in batches until golden brown, turning them to cook and brown on all sides, about 2 minutes per side. Add butter to the pan as needed.
Add cooked rolls immediately from the pan to the cinnamon sugar and roll until completely covered in sugar. You can serve with syrup for dipping if desired. EnJOY!
Pumpkin Pie Croissants
2 tubes of refrigerated crescent rolls
4 oz of cream cheese (1/2 a block)
1 cup canned pumpkin puree
1 1/2 tsp pumpkin pie spice
3 Tblsp sugar
Roll each crescent out and separate. Mix together the pumpkin pie filling with the cream cheese, spices and sugar. Beat together until fluffy and creamy. Spread 1 Tblsp or more of the filling along the crescent roll and roll it up.
Mix together 4 Tblsp of sugar and 1 Tblsp pumpkin pie spice; roll each pumpkin pie croissant in it. Bake at 375 for about 15 minutes. EnJOY!
Pumpkin Cupcakes with Cream Cheese Frosting
1 cup flour
1 tsp pumpkin pie spice
1 tsp baking powder
1/2 tsp cinnamon
1/2 baking soda
1/4 tsp ground nutmeg
1/4 tsp salt
1 cup pumpkin puree
1/2 cup sugar
1/3 cup brown sugar, packed
1/2 cup vegetable oil
2 large eggs
Preheat oven to 350. Line a 12 cup muffin tin with paper liners. Set aside. In a large bowl, combine flour, pumpkin pie spice, baking powder, cinnamon, baking soda, nutmeg and salt. Whisk together.
With an electric mixer, mix together pumpkin puree, white and brown sugars, vegetable oil and eggs. Slowly add dry mix to the wet and mix just until combined.
Scoop batter evenly into each muffin tray about 3/4 full. Bake about 15-18 minutes or until tooth pick comes out clean. Cool completely on a cooling rack. Once cooled completely, frost with cream cheese frosting.
Cream Cheese Frosting:
1/2 cup butter, room temp.
8oz pkg cream cheese, room temp.
1 lb bag powdered sugar
1 tsp vanilla extract
In a mixing bowl beat with an electric mixer the butter, cream cheese and slowly add sugar and vanilla. Beat until frosting is smooth and creamy. EnJOY!
Monday, November 9, 2015
The Perfect Cheesecake Recipe
3 cups graham cracker crumbs
3 Tblsp sugar
pinch of salt
7 Tblsp unsalted butter, melted (if using salted butter, omit the pinch of salt)
2 lbs cream cheese, room temp
1 1/3 cup granulated sugar
pinch of salt
2 tsp vanilla
4 large eggs
2/3 cup sour cream
2/3 cup heavy whipping cream
2 cups sour cream
1/3 cup powdered sugar
1 tsp vanilla
12 oz fresh rasberries
1/2 cup granulated sugar
1/2 cup water
Special equipment needed:
9inch 2 3/4inch high springform pan
heavy duty 18inch wide aluminum foil
Large, high sided roasting pan
Prepare the springform pan so that no water leaks into it while cooking. Place a large 18inch square of heavy duty aluminum foil around the pan. Make sure to do this gently so that you don't create any holes in the foil. If there are any holes, water will get into the pan and ruin crust. Press the foil around the edges of the pan. Place a second large square of foil underneath the pan, and repeat, gently folding up the sides of the foil around the pan and pressing the foil against the pan. To be triply safe, repeat with a third layer of foil. Gently crimp the top of the foil sheets around the top edge of the pan.
Preheat oven to 350 degrees, with rack in lower third of oven. Pulse the graham crackers in a food processor or blender until finely ground. Put in a large bowl, and stir in the sugar and salt. Stir in the melted butter. Put all but 1/4 cup of the graham cracker crumbs in the bottom of the springform pan if desired so you can save it to fill in any holes that need to be filled in. (I skipped this part and just added all my crumbs into the pan.)
Gently press down on the crumbs using your fingers, util the crumbs are a nice even layer on the bottom of the pan, with maybe just a slight rise along the inside edges of the pan. Be careful as you do this, as not to tear the aluminum foil. Place in the oven for 10 minutes. Remove from the oven and let cool.
Reduce oven temp to 325 degress.
Cut the cream cheese into chunks and place in the bowl of an electric mixer with the paddle attachment. Mix on medium speed for 4 minutes until smooth, soft and creamy. Add the sugar, beat for 4 minutes more. Add the salt and vanilla, beating after each addition. Add the eggs, one at a time, beating for one minute after each addition. Add the sour cream, beat until incorporated. Add the heavy cream, beat until incorporated. Remember to scrape down the sides of the bowl, and scrape up any thicker bits of cream cheese that have stuck to the bottom of the mixer.
Place the foil-wrapped springform pan in a large, high sided roasting pan. Prepare 2 quarts of boiling water. Pour the cream cheese filling into the springform pan, over the graham cracker bottom layer. Smooth the top with a rubber spatula. Place the roasting pan with the springform pan in it, in the oven, on the lower rack. Carefully pour the hot water into the roasting pan (without touching the hot oven), to create a warm water bath for the cheesecake, pouring until the water reaches halfway up the side of the springform pan, about 1 1/4 inches. (Alternatively you can add the water before putting the pan in the oven.)
Cook at 325 degrees for 1 1/2 hours.
Turn off the heat of the oven. Crack open the oven door 1inch, and let the cake cool in the oven, as the oven cools, for another hour. This gentle cooling will help prevent the cheesecake surface from cracking.
Cover the top of the cheesecake with foil, so that it doesn't actually touch the cheesecake. Chill in the refrigerator for a minimum of 4 hours, or overnight.
Prepare the Sour cream topping:
Place sour cream in a medium sized bowl, stir in the powdered sugar and vanilla, until smooth. Chill until you are ready to serve the cake. This makes enough to have extra to serve if desired so don't add it all if its too much.
Place raspberries, sugar, and water in a small saucepan. Use a potato masher to mash the rasberries. Heat on medium, whisking, about 5 minutes until the sauce begins to thicken. Remove from heat and let cool completely.
Remove the cheesecake from the refrigerator and remove the foil from the sides of pan and place the cake on your serving dish. Run the sides of cake with a blunt knife carefully. Open the latch of the pan and remove.
Spread the top of the cheesecake with the sour cream mixture. Serve plain, or drizzled with rasberry sauce. EnJOY!
Peanut Butter Pie Shooters
1 cup creamy peanut butter
8oz cream cheese
14oz can sweetened condensed milk
1 tsp vanilla
1 cup powdered sugar
1/4 cup heavy whipping cream (or whipped cream)
16 oreos, crushed
5 Tblsp melted butter
sea salt for sprinkling (optional)
Beat cream cheese and peanut butter until smooth. Add sweetened condensed milk and vanilla and beat until smooth and creamy. Add powdered sugar and beat until the mixture thickens slightly.
Fold in whipped cream, or add liquid heavy whipping cream and continue to beat until the mixture gets a little bit fluffy. Refrigerate mixture until ready to serve. Stir melted butter in with crushed oreos and press 1 tsp crumbs into the bottoms of dessert shooter cups (more if using mini mason jars). Pour peanut butter mixture into a plastic baggie, snip the corner and pipe into the cups (on top of the crumbs). Sprinkle the tops with another 1/2 tsp of crumbs. Top with a sprinkle of sea salt for an extra sweet-salty combo. Refrigerate until ready to serve, at least one hour. EnJOY!
I think I will rename this recipe "left over halloween candy pie" since that is exactly what I used for mine. Shh don't tell my kids. I only had a couple butterfingers but a zillion other candies. This pie is so easy to make and so rediculously good! I made a no bake oreo crust for mine but the graham crust would be just fine. I will give the recipe for both! Recipe modified from cookiesandcups.com
Butterfinger Pie, AKA: Left Over Halloween Candy Pie
2 cups graham cracker crumbs (about 15 graham cracker sheets)
1/2 cup butter, melted
1/2 tsp salt
1/3 cup sugar
Optional, Oreo Crust:
2-3 cups oreo cookies, crushed
1/2 cup butter, melted
8 oz cream cheese, room temp
1/2 cup creamy peanut butter
1/3 cup powdered sugar
1 (11.5oz) bag Fun Sized Butterfinger (or any softer candy), chopped
1 (8oz) tub cool whip, thawed
3/4 cup cold heavy whipping cream
2 Tblsp powdered sugar
4 (Fun Sized) Butterfinger candy bars (or any softer candy), chopped
For the graham crust, preheat oven to 350 degrees. Combine graham cracker crumbs, butter, salt and sugar in a bowl and stir to combine. Press the mixture evenly in the bottom and up the sides of a 9 inch deep dish pie plate. Bake for 7-9 minutes until lightly golden. Remove from the oven and allow the crust to cool completely.
(Optional: you can do an oreo crust instead of the graham crust if desired. Just mix your crushed oreos with melted butter, you may need to add a little extra crushed cookies depending on how buttery your mixture seems. If too much butter, add extra chopped cookies. Press mixture evenly in the bottom and up the sides of a 9inch deep dish pie plate. No baking needed. Just pop it into the freezer for a few minutes while making the filling to set the crust.)
For the filling, in the bowl of a stand mixer fitted with the paddle attachment, mix together the cream cheese, peanut butter and powdered sugar for 1-2 minutes until evenly mixed and smooth. Scrape the sides of the bowl as needed. Add the chopped candy and mix until combined.
Fold in the cool whip to the cream cheese mixture until just combined. Spread the mixture into the prepared crust and chill for at least 2 hours.
If desired, when you are ready to serve the pie, whip the heavy cream and the powdered sugar in the bowl of stand mixer fitted with whisk attachment for 1-2 minutes until stiff peaks form.
Spread this on top of the pie and top with the chopped candy. Serve immediately. EnJOY!
Saturday, October 31, 2015
Easy Nutella Cinnamon Rolls
1 tube refrigerated crescent dough
1 small jar nutella
For the Frosting:
1 1/2 cups Powdered sugar
1/2 cup butter
1/2 cup cream cheese
1/2 tsp vanilla extract
Preheat oven to 350 degrees.
Unroll a tube of crescent dough onto a lightly floured surface and lightly press together to seal.
Spread an even layer of nutella and a dash of cinnamon, then roll it back up.
Cut the dough into eight pieces with a sharp knife. Place each piece into a greased muffin tin and bake until golden brown. Cool slightly.
For your frosting, mix softened butter and cream cheese with an electric mixer until fully combined and smooth. Sift in powdered sugar, mixing after every 1/4 cup or so, then add the vanilla extract and stir until everything is smooth. Spread evenly onto slightly cooled rolls. EnJOY!
1 Hour Dinner Rolls
3 3/4- 4 1/4 cups flour
1/4 cup sugar
1 Tblsp rapid rise yeast
1 1/2 tsp salt
3/4 cup cool water
2/3 cup milk
4 Tblsp unsalted butter, diced into 1 Tblsp pieces, plus more for the top of baked rolls
1 1/2 tsp lemon juice
Preheat oven to 180 degrees. In the bowl of an electric stand mixer whisk together 4 cups of flour, sugar, yeast and salt.
To a medium bowl add water, milk and butter and heat in microwave on high power until it reaches 115 degrees on a thermometer, about 1 minute 15 seconds. Stir to partially melt butter, you just want to make sure its softened through.
Pour milk mixture into dry mixture in bowl of electric stand mixer along with lemon juice. Set mixer with a hook attachment then set mixer on low speed and gradually increase to medium low, knead about 3-4 minutes until smooth and elastic while adding additional flour as necessary (dough should be slightly sticky but manageable).
Cover bowl tightly with plastic wrap and rest 5 minutes. Meanwhile butter a 13x9 inch baking dish. Drop dough onto a lightly floured surface. Shape into an evenly level rectangle. Cut into 15 balls and place shaped dough portions into prepared baking dish.
Dampen hands with water and brush tops of dough with the water (just so they don't dry while rising in oven). Transfer to oven, close oven and turn oven off, allow rolls to rise 20 minutes (don't open oven door). Remove from oven and preheat oven to 375 degrees (this should take about 5 minutes, so just allow rolls to rest on counter while oven preheats).
Bake in a preheated oven 14-16 minutes until tops are golden brown. Remove from oven and run the top of a stick of butter along tops of rolls just to coat. Serve warm. Store in an airtight container. EnJOY!