recipecommunity | Entries tagged with desserts

I am posting this one in memory of my Aunt Ethel, who always made this for me. It's a bit old fashioned but it's very good!

Orange Gelatin Salad

Ingredients:
• 1 (11 ounce) can mandarin oranges, drained
• 1 (8 ounce) can crushed pineapple, drained
• 1 (6 ounce) package orange flavored Jell-O® mix
• 16 ounces cottage cheese
• 8 ounces frozen whipped topping, thawed
• Add all ingredients to list

Directions:
• Prep: 10 m
• Ready In: 40 m
1. In a mixing bowl, combine the oranges, pineapple and gelatin. Mix well and chill for 1/2 an hour.
2. Add cottage cheese to fruit; stir to mix.
3. Gently fold in whipped topping; chill and serve.

nverland

Apple Sharlotka

4 Granny Smith apples—peeled, cored, quartered and thinly sliced
1 tablespoon fresh lemon juice
1 cup sugar
¾ cup plus 2 tablespoons all-purpose flour
¼ teaspoon ground cinnamon
¼ teaspoon freshly grated nutmeg
Pinch of kosher salt
3 large eggs
½ teaspoon pure almond extract
Confectioners’ sugar, for dusting

Preheat the oven to 350°. Grease the bottom and side of an 8-inch springform pan.
In a large bowl, toss the apples with the lemon juice and 2 tablespoons of the sugar and let stand for 15 minutes.
Meanwhile, in a small bowl, whisk the flour with the cinnamon, nutmeg and salt. In a medium bowl, using an electric mixer, beat the eggs with the almond extract and the remaining ¾ cup plus 2 tablespoons sugar at medium-high speed until thick and pale yellow and a ribbon forms when the beaters are lifted, 8 to 10 minutes. Gently fold in the dry ingredients just until incorporated.
Spread the apples in the prepared pan in an even layer, then pour the batter evenly over them. Let stand for 5 minutes to allow the batter to sink in a little.
Bake the sharlotka for about 1 hour, until it is golden and crisp on top and a cake tester inserted in the center comes out clean. Transfer to a rack and let rest for 15 minutes. Unmold and transfer to a serving platter. Dust with confectioners’ sugar and serve warm.

nverland

Apple Butter Bars
Serves: 12-14 Prep: 20 Min Cook: 55 Min

Ingredients
1 ½ c all-purpose flour
1 tsp baking soda
1 tsp salt
2 ½ c uncooked quick oats
1 ½ c sugar
1 c butter/margarine, melted
1 ½ c apple butter (or other jam/jelly/preserves/etc.)

Directions
1 Preheat oven to 350 degrees.
2 In large mixing bowl, combine the all-purpose flour, baking soda, and salt. Add the oats and the sugar. Stir in the melted butter and mix well. Press half of the mixture into a greased 13x9x2 inch pan. Top with apple butter.
3 Sprinkle rest of the crumb mixture on top; press gently with a spoon. Bake at 350 degrees 55 minutes or till lightly brown. Cool and cut into bars.

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SNOWY CHOCOLATE PINECONES

WHAT YOU NEED

3 cups Chex Chocolate cereal or comparable (like Chocolate Fiber One cereal)
6 pretzel sticks
½ cup peanut butter
¼ cup Nutella (chocolate hazelnut spread)
3 tablespoons butter, softened
1 cup powdered sugar

HOW-TO

Step 1
Mix the peanut butter, Nutella, butter, and powdered sugar in a bowl.

Step 2
Take a pretzel stick and mold some of the peanut butter mixture around it, forming a slight cone shape.

Step 3
Holding it steady by using the tip of the pretzel as a handle, start inserting pieces of cereal into the peanut butter mixture in a symmetrical pattern around the stick. Add more cereal pieces, staggering them as you move upward, until you get near the top.

Step 4
Cut several cereal pieces into triangles and add those to the top (most pinecone scales get smaller toward the end.)

Step 5
If your pinecone is getting too tall (like mine were), cut off the top of the pretzel and add a dollop of peanut butter mixture to cover it. Insert a few more triangle pieces of cereal into the top of the pinecone.

Step 6
For a “snowy” effect, dust the pinecone with powdered sugar.

So now for the big question…. How do you eat a pinecone? Simple! Pluck it apart, piece-by-delicious-piece.

nverland

Chocolate Spider Treats

Ingredients
1 pkg (3.9 oz) instant chocolate pudding
2 c cold milk
1 pkg individual tart shells (6)
½ c finely chopped sandwich cookies
48 pieces 3 ½ inches each red or black shoestring licorice
12 blue, green, yellow, orange candy pieces (m&m’s or Reese’s pieces

Directions Step-By-Step
1 Prepare pudding with milk according to package directions.
2 Spoon into crusts; sprinkle with cookie crumbs.
3 Push eight licorice pieces into the pudding of each tartlet to form legs (curved pieces work best).
4 Press candies in place for eyes
5 Refrigerate until serving

nverland

photo 29-CANDY20-CORN20-MAGIC20-BARS.jpg

CANDY CORN MAGIC BARS
Yield: 24 BARS

INGREDIENTS:

1 ½ cups graham cracker crumbs
½ cup butter, melted
1 ½ cups white chocolate chips
1 cup peanut butter chips
1 cup coconut
1 cup candy corn
1 can sweetened condensed milk (14 ounces)

DIRECTIONS:

Preheat oven to 350F. Line a 9x13” pan with foil and spray with cooking spray.
I used a box of graham cracker crumbs, but if you only have actual graham crackers, process them in a food processor until they are a fine crumb. Stir into butter. Press into the bottom of your prepared pan.
Sprinkle white chocolate chips, peanut butter chips, coconut, and candy corn over the top. Pour sweetened condensed milk evenly over the top of the bars.
Bake for about 25 minutes, until they get golden around the edges. Cool completely before slicing into bars.

NOTES:
If you can’t find peanut butter chips, you can use butterscotch, or add more white chocolate chips, or use regular chocolate chips.
I’ve had some complaints that the candy corn either melts in the oven, or that it becomes too hard to eat. These bars didn’t give me that problem, and I’m not sure why they would give different results to others, except that all ovens bake differently and maybe all candy corn is not created equal. A solution if you’re worried about that result is to leave out the candy corn during baking, and sprinkle it on as soon as they are removed from the oven. This should melt them enough that they stick, but they won’t become hard. I have not tried that method, but I think it would solve the problems some are having. Also - ALWAYS use FRESH Candy Corn. Candy Corn does not age well!

nverland

photo 09-Death -By -Butterbeer -Cupcakes -with -Treacle -Butter -Frosting -and -Chocolate -Covered -Pretzels.jpg

Death by Butterbeer Cupcakes w/Treacle Butter Frosting + Chocolate Covered Pretzels.

INGREDIENTS

Cupcakes
2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
½ teaspoon salt
1 cup brown sugar
3 large eggs
½ cup canola oil
1 teaspoon butter extract
Seeds from one vanilla bean, divided
½ cup buttermilk
½ cup pumpkin beer (or cream soda)
1 cup toffee bits (optional)

Butterbeer Sauce
1 (11 ounce) bag butterscotch chips
½ cup heavy cream
1 tablespoon honey

Treacle Butter Frosting + Chocolate Pretzels
30-40 mini pretzel twists
9 ounces semi-sweet or milk chocolate, melted
8 tablespoons salted butter, softened
2 teaspoons unsulphured molasses
1 ¾ cup powdered sugar (or more if desired)
3 tablespoons unsweetened cocoa powder
1 teaspoon vanilla extract
1 teaspoon butter extract
1/3 cup Butterbeer sauce (directions above)
2 tablespoons heavy whipping cream
Broom stick cookies, for decorating (optional)

INSTRUCTIONS

Preheat oven to 350 degrees F. Line 2 standard cupcake pans with 18 liners.
In a medium size mixing bowl, combine the flour, baking powder, baking soda, salt and brown sugar.
In the bowl of a stand mixer or in a large mixing bowl, combine the eggs, canola oil, butter extract, seeds from half a vanilla bean and the buttermilk. Beat until smooth.
Slowly add the dry ingredients to the wet ingredients with the mixer on low until there are no longer any clumps of flour. Add the beer and mix until combined. Batter should be pourable, but not super thin. Stir in the toffee bits - if using.
Fill baking cups three-fourths full. Bake for about 18-22 minutes. Allow to cool completely before frosting.
Meanwhile, make the Butterbeer sauce. Add the butterscotch chips, cream and honey to a small sauce pot. Set over low heat, stirring often until melted and smooth. Remove from the heat.
To make the frosting, melt chocolate in the microwave on 30 second intervals, stirring between each, until smooth. You may also use a double broiler. Dip each pretzel in chocolate, allowing excess to drip off. Place on wax paper lined cookie sheets and chill in the freezer until firm, about 10 minutes.
Add the butter, molasses and powdered sugar to the bowl of a stand mixer (or use a hand held mixer). Beat the butter and powdered sugar together until the butter is light and fluffy, about 4 minutes. Add the cocoa powder, vanilla and butter extract. Beat, scrapping down the sides as needed another 2 minutes or until there are no streaks of white. Beat in 1/3 cup butterbeer sauce + the seeds from ½ of the remaining vanilla bean until smooth and creamy. Add 2 tablespoons of the heavy cream and whip the frosting for 2-4 minutes or until light and fluffy. Taste the frosting and add more powdered sugar if you like a sweeter or thicker frosting.
Now take about 1/3 to ½ the chocolate covered pretzels and finely chop them. Stir the pretzels into the frosting. Skip this step if you like a smooth frosting.
To assemble the cupcakes, pipe frosting onto each cupcakes (or just smooth it on with a knife). Garnish each cupcake with a chocolate covered pretzel. If needed, warm the butterbeer sauce until just smooth enough to drizzle. Drizzle each cupcake with butterbeer sauce just before serving. Sink your teeth in!

nverland

photo Campfire Grilled Smore Calzone..jpg

Campfire Grilled S'more Calzone.
Prep time: 20 MINUTES cook time: 10 MINUTES total time: 30 MINUTES + 1 HOUR OF RISING IF MAKING
HOMEMADE DOUGH yields: MAKES 10 (3 ½ INCH) S'MORES

Ingredients

Dough
1 cup warm water
2 tablespoons honey
2 ¼ teaspoons active dry yeast
2 cups white whole wheat or whole pastry flour (may also use all-purpose flour)
1 cup all-purpose flour
1 teaspoon ground cinnamon
1 tablespoon olive oil
½ teaspoon salt

The S'more
1 batch of the above dough or 1 pound store bought pizza or pastry dough
2-4 Hershey’s Milk Chocolate Bars
10 homemade or store bought marshmallows
Finely crushed graham crackers and powdered sugar, for dusting
Vanilla ice cream, for serving

Instructions

Dough- In a large bowl, combine water, yeast and honey. Mix with a spoon, then let sit until foamy, about 10 minutes. Add in the 1 ½ cups whole wheat flour, all-purpose flour, cinnamon, salt and olive oil, stirring with a spoon until the dough comes together but is still sticky. Using your hands, on a floured surface, form the dough into a ball and work the additional ½ cup flour into the dough if needed. All of the mixing and kneading can also be done in a stand mixer with the dough hook attachment. Next, rub the same bowl with olive oil, then place the dough inside, turning to coat. Cover with a towel and place in a warm place to rise for about 1 hour.

The S'more’s- Divide the dough in 10 equal size balls. Then either roll the dough out into a 6 inch circle or divide the balls into two and roll into 2 (3 ½ inch) circles. Working on one side of the dough or with one dough round, add two pieces of chocolate. Flatten one marshmallow and place it on top of the chocolate. If desired add another two pieces of chocolate. Now either take the top half of the dough and fold it over the filling or add the top round of dough. Crimp the edges of the dough to seal. At this point, the s'mores can be placed on a floured cookies sheet, covered and stored in the fridge overnight or until ready to cook. Preheat the grill to medium high heat or the oven to 375 degrees F. Brush the top and bottom of each s'more with melted butter. If baking the s'mores, line a cookie sheet with parchment and place the buttered s'mores on the baking sheet. Bake 15-20 minutes or until lightly golden.

To grill, add the buttered s'mores to the grill and grill for 2-3 minutes per side. Serve the s'mores warm, dusted with graham cracker crumbs, powdered sugar or even served with ice cream.

nverland

4th of July Flag Cake

¾ c butter
1 2/3 c sugar
3 eggs
1 t vanilla extract
2 c all-purpose flour
2/3 c cocoa
1 ¼ t baking soda
¼ t baking powder
1 t salt
1 1/3 c water

——–Vanilla Buttercream Frosting—————-
3 c powdered sugar
1/3 c butter or margarine, softened
2 T milk
1 ½ t vanilla extract

————–Topping———–
½ pint blueberries
1 quart small evenly-sized strawberries

Preheat oven to 350F; grease and flour a 13x9x2-inch baking pan.
In large bowl, combine butter, sugar, eggs and vanilla; beat on high speed for about 3 minutes.
Stir together flour, cocoa, baking soda, baking powder and salt; add alternately with water to
butter mixture. Mix just until combined (don’t overmix).
Pour into the prepared baking pan.
Bake for about 30 minutes or until wooden pick inserted in center comes out clean.
Cool for about 15 minutes then remove from pan. Cool completely on wire rack. Place cake on
cardboard that’s been covered with foil.
Frost cake with the Vanilla Buttercream Frosting.
Vanilla Buttercream Frosting:
In large bowl, combine powdered sugar and butter. Add milk and vanilla; beat to spreading
consistency.
Arrange blueberries in upper left corner of cake, covering about ¼ of the cake.
Arrange strawberries in rows to create the red stripes.

nverland

Bananas Foster Quesadillas
Serves: 4 Prep Time: 40 Min Cook Time: 15 Min

Ingredients

4 8-10 inch flour tortillas
8 oz softened Neufchatel cheese
2 bananas cut in half lengthwise, then sliced
1/2 c powdered sugar
1 tsp vanilla extract
2 tsp orange zest
10 oz jar of caramel ice cream topping
1 tsp rum flavoring
1 stick softened butter
1/4 c dark brown sugar
1 tsp cinnamon

Directions
1 In a mixing bowl, mix together the softened cream cheese, powdered sugar, vanilla extract and orange zest. When the mixture is fully combined, gently fold in the sliced bananas. Onto one half of each flour tortilla spread 1/3 cup of the cream cheese mixture. Fold the tortilla over, and place it onto a flat platter. Repeat this with all four tortillas, then cover in plastic wrap and refrigerate for 30 minutes. This will allow the filling to chill before browning.
2 In a separate bowl, mix together one stick of softened butter, 1/4 cup of dark brown sugar and 1 tsp. of cinnamon
3 To prepare the quesadillas, spread one side of each with the cinnamon butter mixture. Lay buttered side down in a pre-heated nonstick pan over medium-high heat. While the first side is browning, spread the butter mixture onto the other side. Cook on medium-high heat until the quesadilla is browned on both sides, you may need to lower the heat a little to avoid burning the brown sugar. To serve, cut the quesadillas in half and drizzle with the Caramel Rum glaze. [Recipe to follow] Garnish with powdered sugar and whipped cream and serve hot. Yield: 4 servings

Caramel Rum Glaze:
1 10 oz jar of Caramel Ice Cream topping
1 tsp. of Rum flavoring

Heat the topping in a microwave safe bowl until it is the consistency of syrup. Add the rum flavoring then drizzle over the hot quesadillas before serving.

Cook’s note:
Do not walk away from the pan when you’re preparing the quesadillas, the brown sugar will caramelize quickly and it can burn easily.

nverland

photo 17-Drunken Sunken Irish Coffee Chocolate Cake with Salted Baileys Cream.jpg

Drunken, Sunken Irish Coffee Chocolate Cake with Salted Bailey’s Cream
Prep time: 15 MINUTES cook time: 45 MINUTES total time: 1 HOUR yields: SERVES 6-8

Ingredients

9 ounces dark chocolate, chopped
1/3 cup stout
2 tablespoons instant coffee
13 tablespoons (1 stick+5 Tbsp) unsalted butter
3/4 cup granulated sugar
2 teaspoons vanilla
6 eggs, whites and yolks separated
1 3/4 cup almond meal/flour (ground almonds)
Chopped chocolate and cocoa, for dusting

Ganache
4 ounces bittersweet chocolate, chopped
2 tablespoons heavy cream
1-2 tablespoons whiskey

Whipped Cream
1 cup heavy cream
2 tablespoons Bailey’s
1/4 teaspoon sea salt

Instructions

Preheat the oven to 325 degrees F. Grease and line a 9-10 inch spring form pan with cooking spray and parchment paper. Place the chocolate, stout beer, instant coffee and butter in a small saucepan. Place over low heat and gently cook (over the lowest heat) until melted and smooth. Once melted, remove from the heat and stir in the sugar and vanilla. Cool slightly. Add the chocolate mixture to a large mixing bowl. Stir in the eggs yolks and almond meal until smooth. Add the egg whites to a clean mixing bowl and whip until stiff peaks form. Fold half the egg whites into the chocolate mixture to loosen and then fold in the remaining egg whites until just combined. Pour the batter into the prepared spring form pan. Bake for 45-50 minutes until just cooked through. The center should jiggle and be soft. Cool for 15 minutes in the pan and then transfer to a wire rack. Meanwhile, make the ganache. In a microwave safe bowl add the chocolate and heavy cream. Microwave on high for 30 second intervals, stirring between each interval until melted. Once melted stir in the Bailey’s and a pinch of salt. Pour the ganache over top the cake. Allow the ganache to set up slightly before adding the whipped cream. To make the whipped cream, use an electric mixer to whip the cream until soft peaks form. Add the Bailey’s and salt, whip until combined. Top the cake with whipped cream and a dusting of cocoa if desired. Serve slightly warm or at room temperature.

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Cotton Candy Salad

14 ounces sweetened condensed milk
2 cups drained crushed pineapple
1 can cherry pie filling
1 can strawberry pie filling
12 ounces cool whip thawed
3/4 cup chopped pecans

Fold all ingredients together and blend well. Chill until ready to serve.

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Chocolate Cappuccino Cheesecake

1 cup chocolate cookie crumbs
1/4 cup butter, softened
2 tablespoons white sugar
1/4 teaspoon ground cinnamon

3 (8 ounce) packages cream cheese, softened
1 cup white sugar
3 eggs
8 (1 ounce) squares semisweet chocolate
2 tablespoons whipping cream
1 cup sour cream
1/4 teaspoon salt
2 teaspoons instant coffee granules dissolved in 1/4 cup hot water
1/4 cup coffee flavored liqueur
2 teaspoons vanilla extract

1 cup heavy whipping cream
2 tablespoons confectioners’ sugar
2 tablespoons coffee-flavored liqueur

1 (1 ounce) square semisweet chocolate

Preheat oven to 350 degrees F (175 degrees C). Butter one 9 or 10 inch springform pan.
Combine the chocolate wafer crumbs, softened butter, 2 tablespoons white sugar, and the cinnamon. Mix well and press mixture into the buttered springform pan, set aside.
In a medium sized bowl beat the softened cream cheese until smooth. Gradually add 1 cup white sugar mixing until well blended. Add eggs, one at a time. Beat at low speed until very smooth.

Melt the 8 ounces semisweet chocolate with 2 tablespoons whipping cream in a pan or bowl set over boiling water, stir until smooth.

Add chocolate mixture to cream cheese mixture and blend well. Stir in sour cream, salt, coffee, 1/4 cup coffee liqueur, and vanilla; beat until smooth. Pour mixture into prepared pan.

Bake in the center of oven at 350 degrees F (175 degrees C) for 45 minutes. Center will be soft but will firm up when chilled. Do not over bake. Leave cake in oven with the heat turned off and the door ajar for 45 minutes. Remove cake from oven and chill for 12 hours. Just before serving top cake with mounds of flavored whipped cream and garnish with chocolate leaves. Yields 16 servings.

To Make Flavored Whipped Cream: Beat whipping cream until soft peaks form, then beat in confectioner’s sugar and 2 tablespoons coffee liqueur.
To Make Chocolate Leaves: Melt 1 ounce semisweet chocolate in a pan or bowl set over boiling water, stir until smooth. Brush real non-toxic plant leaves (such as orange leaves) on one side with melted chocolate. Freeze until firm and then peel off leaves. Freeze chocolate leaves until needed.

** Recipes can always be found here also - https://www.tumblr.com/blog/nbula-rising

nverland

photo 19-ChocolateCoveredPeanutButterCheesecakeSquares.jpg

Chocolate Covered Peanut Butter Cheesecake Squares

Ingredients

CHOCOLATE CRUST
1 c sugar
1/2 c all-purpose flour
6 Tbsp cocoa powder
1/2 tsp baking powder
1 stick unsalted butter
Find more recipes at goboldwithbutter.com
1 egg
1 c chocolate chips

PEANUT BUTTER CHEESECAKE BATTER
1 c heavy whipping cream
3 pkg (8 oz. each) cream cheese
1/2 jar(s) (18 oz jar) creamy peanut butter
1 c sugar
1 tsp vanilla extract
3 eggs

CHOCOLATE GANACHE
1 c heavy whipping cream
10 1/2 oz semi-sweet chocolate chips (usually the whole small bag)
1 stick butter (optional- see step 15!)

Directions Step-By-Step
1 Preheat oven to 350F. Line (with foil) and grease (either non-stick spray or butter) a 9x13 pan (I use a glass casserole dish from Pyrex).

2 For chocolate crust:
3 Mix together the sugar, flour, cocoa powder, and baking powder. With beater, beat in the butter and egg. Spread with spatula in bottom of 9x13 pan.
4 Sprinkle 1 cup chocolate chips (might be less… I just sprinkle until evenly coated) onto crust.

5 For Cheesecake Batter:
6 Place the bowl and beater for whipping the whipping cream in the freezer for about 5 minutes until frosted. Whip the whipping cream until stiff (whipped cream doesn’t fall off the beater.) Set aside.
7 Cream together the cream cheese, peanut butter, and sugar. Scrape bowl occasionally to ensure it’s evenly mixed.
Add, vanilla extract and whipped cream and blend together. Add eggs one at a time until incorporated.
8 Pour batter onto crust. Take butter knife and swirl just through batter (not all the way to the bottom) to ensure no air bubbles in batter.

9 Bake at 350F for 25 minutes.
10 Turn off oven, LEAVING THE DOOR CLOSED!!!!! Leave cheesecake in oven for 35 minutes longer.
11 Take out cheesecake and cool completely. (In a pinch I throw it in the freezer after cooling on the counter for 15 minutes)

12 For chocolate ganache:
13 Heat 1 cup heavy cream over medium heat until warm- almost hot.
14 Pull from heat and add semi- sweet chocolate chips. DO NOT STIR!!!
15 After the cream has cooled, transfer mixture to mixing bowl. (the chocolate will have melted) Beat on high until smooth and creamy.

To make frosting instead of ganache (like pictured) add in 1 stick butter. before beating until smooth)
16 Spread over cooled cheesecake. (I do this step after removing the cheesecake from the pan- which is why I line the pan with foil).
17 Cut into bars and serve.

nverland

Chocolate Pecan Tart

11-inch French Pastry Shell, frozen
1 stick (4 ounces) unsalted butter
1/4 cup honey
3/4 cup dark brown sugar, lightly packed
3 tablespoons granulated sugar
1/3 cup plus 1/4 cup heavy cream
2 cups pecans, coarsely chopped (1/2 pound)
1 1/2 ounces imported bittersweet chocolate, cut into small pieces
Cocoa powder and confectioners’ sugar
Fresh mint sprigs, for garnish

Preheat the oven to 400°. Line the bottom and sides of the frozen pastry shell with foil and fill with pie weights or dried beans. Bake for 15 minutes. Remove the foil and weights and bake for about 3 minutes longer to dry out the bottom. Transfer the pan to a rack and let the shell cool to room temperature. Reduce the oven temperature to 350°.
In a small saucepan, melt the butter and honey together over high heat. Add the brown and granulated sugars and stir until dissolved, then boil for 1 minute without stirring. Add 1/3 cup of the heavy cream and stir constantly until smooth. Remove from the heat and stir in the chopped pecans.
Pour the mixture into the baked pastry shell. If necessary, spread the pecans to evenly distribute them over the bottom of the tart. Bake for about 20 minutes, until bubbles appear around the edges and the center is slightly firm. Transfer the tart to a rack to cool.
In a small saucepan, bring the remaining 1/4 cup heavy cream to a boil over high heat. Remove from the heat, add the chocolate and stir until melted. Spread the chocolate evenly over the cooled tart.
Decorate the tart. Cut out an 11-inch circle from a piece of parchment or waxed paper. Fold it in eights, then open it and cut out every other wedge, leaving 4 wedges held together at the center. Place it on top of the tart. Using a fine sieve, dust the cocoa over the exposed tart. Carefully lift the paper and shake off excess cocoa. Set the paper over the cocoa-dusted sections and sift confectioners’ sugar over the tart. Carefully remove the paper. Remove the rim of the pan and transfer the tart to a serving platter. Place a cluster of mint sprigs in the center of the tart.

MAKE AHEAD: The recipe can be prepared 1 day ahead through step 4. Leave the tart out at room temperature, uncovered.

nverland

CHAMBORD BLACK RASPBERRY BROWNIES

Yield approximately 12 servings

1 box Devil’s Food cake mix
2 eggs, lightly beaten
1/2 cup oil
1/4 cup water
1/4 cup Chambord
1 cup semi-sweet chocolate chips
1/4 cup confectioner’s sugar (optional)

Preheat oven to 350 F. Line a 9-inch-by-13-inch baking pan with nonstick foil. Combine cake mix, eggs, oil, water, and Chambord. Fold in semi-sweet chocolate chips. Pour into prepared baking pan and smooth. Bake 35-40 minutes. Cool to room temperature before cutting. Dust with confectioner’s sugar (optional) and slice brownies into 3-inch squares. Top with ice cream and 3 to 4 ounces of Chambord.

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Spider Cake
( Read more... )

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Halloween Cheesecake Pops

Ingredients
3 packages (8 ounces each) cream cheese, softened
1 cup sugar
1 cup (8 ounces) sour cream
1 teaspoon vanilla extract
3 eggs beaten
1 cup graham cracker crumbs
45 lollipop sticks (4 inches long)
1 package (12 ounces) each orange, vibrant green and white Wilton candy melts
Toppings: assorted sprinkles, Nerds candies and caramel ice cream topping

Directions
Line the bottom of a 9-in. springform pan with parchment paper; coat paper and sides of pan with cooking spray.
In a large bowl, beat cream cheese and sugar until smooth. Beat in sour cream and vanilla until blended. Add eggs; beat on low speed just until combined. Pour into prepared pan.
Place pan on a baking sheet. Bake at 350° for 45-50 minutes or until center is almost set. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Cover and freeze overnight.
Remove from the freezer and let stand for 30 minutes. Place cracker crumbs in a shallow bowl. Working quickly, scoop out 1-in. balls of cheesecake; roll each in cracker crumbs and insert a lollipop stick. Place on waxed paper-lined baking sheets. Freeze for 1 hour or until firm.
In separate bowls, heat candy melts in the microwave until melted; stir until smooth. Dip cheesecake pops in coating; allow excess to drip off. Decorate with toppings of your choice or drizzle with candy coating. Insert stick into a styrofoam block to stand; let stand until set. Store in the refrigerator. Yield: 45 cheesecake pops.

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FUNNEL CAKES
Yield: 8 servings (4 funnel cakes)

Vegetable oil for deep-fat frying
2 eggs
1 cup milk
1 cup water
1/2 teaspoon vanilla extract
3 cups all-purpose flour
1/4 cup granulated sugar
1 tablespoon baking powder
1/4 teaspoon salt
Confectioners’ sugar

Heat oil in a fryer, electric skillet or large, heavy pot to 375 degrees. Use fryer or electric skillet thermostat or candy thermometer for accuracy.

In a large bowl, beat eggs. Add milk, water and vanilla and stir until well blended. In a different bowl, combine flour, sugar, baking powder and salt.

Add the flour mixture to the egg mixture, and stir until smooth.

Ladle 1 cup batter into a large funnel with your finger over the bottom or into a mixing cup. Pour into oil in a spiral motion.

Cook, turning once with a large spatula or spider, until golden brown on each side, about 2 minutes per side. Drain on paper towels. Serve warm, dusted with powdered sugar.

Nutrition per serving: 295 calories; 9 g fat; 2 g saturated fat; 50 mg cholesterol; 7 g protein; 45 g carbohydrate; 8 g sugar; 1 g fiber; 310 g sodium; 85 mg calcium.

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White Russian Layer Cake

Ingredients

FOR CAKE:
3 c cake flour
2 Tbsp baking powder
1 3/4 c sugar
3 oz package of instant vanilla pudding powder
1 1/2 c unsalted butter, room temperature
4 large eggs, room temperature
1 Tbsp pure vanilla extract
2 tsp salt
1/2 c heavy cream
1 c Kahlua

FOR VODKA GLAZE:
1/2 c vodka
1 tsp pure vanilla extract
1 tsp heavy cream
3/4 c confectioners’ sugar

FOR KAHLUA FROSTING:
1 1/2 c unsalted butter, room temperature
1 c cream cheese, room temperature
3 1/2 c confectioners’ sugar
2 tsp pure vanilla extract
4 Tbsp Kahlua (or to taste)
Dark chocolate shavings, garnish

Directions

1 preheat oven to 350’F
Grease and line with parchment rounds, two 9 inch cake pans. Set aside.

2 In a large bowl sift together flour, salt, baking powder and pudding mix. Set aside.

3 In a measuring cup mix vanilla, Kahlua and cream together. Set aside.

4 In another large mixing bowl cream butter and the sugar together. Beat in eggs, one egg at a time.

5 Mix flour mixture into batter gradually in thirds, alternating with the Kahlua mixture to the bowl in between adding the flour mixture. Starting and ending with the flour mixture.
All in all you will add: Flour, Kahlua, Flour, Kahlua, and then Flour.
Completely incorporate but do not over mix.

6 Pour batter out evenly between the two pans. Bake on the center wrack for about 32-35 minutes, or until a toothpick comes out almost clean.

7 For Vodka glaze,
Mix all ingredients together in a small bowl, adding additional confectioner’s sugar as needed to make the glaze as thick as you like. I like it to be thick like paint, but not so thick it can’t soak into the cakes. Set aside.

8 For Frosting:
Beat butter, cream cheese r and vanilla together. Slowly add confectioner’s sugar until completely incorporated. Gradually add Kahlua and whip until completely smooth. Set aside.

9 ASSEMBLY!
Once cakes are completely cooled, level off any doming with a serrated knife or cake leveler. Cut each cake in half to make four thin cake layers.

Place first layer on a cake circle. Spread a few tablespoons of the vodka glaze evenly over layer, then frost with Kahlua frosting. Repeat this process with the other layers, omitting the vodka glaze on the very top layer. Frost entire cake as desired and garnish with chocolate shavings.

Serve cake room temperature.