Posted in Desserts

Cherry Cheesecake

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This month is my husband’s birthday, and I would like to celebrate it with his favorite dessert: Cheesecake! And because this past Saturday was National Cherry Cheesecake Day, I made it with cherries! Yummy!

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Does it bother anyone else that the candle is not centered?! Ugh! Happy birthday honey😘

 

 

Cherry Cheesecake Recipe:

Makes one 8" round cake
Prep Time: approx 15 minutes
Bake Time: 1 hour and 25 Minutes

Ingredients:

For the crust: 

  • 1 1/2 Cups of Graham Cracker Crumbs
  • 1/2 Cup Sugar
  • 6 Tablespoons of Unsalted Butter, Melted

Cherry Cheesecake Filling:

  • 10 oz Bag of Frozen Cherries
  • 24 Oz Cream Cheese, Room Temperature
  • 1 1/4 Cups Sugar
  • 2 Teaspoons Pure Vanilla Extract
  • 4 Large Eggs

Extras:

  • 8″ Springform Pan
  • Can of Cherry Pie Filling

Preparation:

    1. Preheat oven to 325 degrees F.
    2. Lightly butter an 8-inch spring-form pan.
    3. Stir cracker crumbs and sugar in a medium bowl until well mixed.
    4. Add melted butter and stir until evenly moistened.
    5. Press crumb mixture firmly onto the bottom of the prepared pan.
    6. Bake for about 12 minutes until set. Cool completely!
    7. Puree cherries in a food processor until smooth. Set aside cherry puree (should be about 1 1/4cups).
    8. In a stand mixer beat cream cheese, sugar, and vanilla until smooth on medium speed.
    9. Add eggs 1 at a time, beating well after each addition on slow speed.
    10. Add the cherry puree and beat until well blended still on slow speed.
    11. Pour mixture over crust in pan.
    12. Bake for 1 hour and 25 minutes, or until set and slightly golden around the edges.
    13. Cool cake for 1 hour and refrigerate uncovered overnight.
    14. Run a small knife around the sides of the pan to loosen.
    15. Remove pan sides carefully.
    16. Transfer cake to a platter.
    17. Cut into wedges and serve with cherry pie filling.
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This will go quickly😉
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I’m enjoying every bite! 😋🍴

I hope you enjoyed this recipe and tutorial. Comment below what you think or if you gave this a try. Did you like it?

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Irresistible!

P.S. Happy birthday to My Lovely Husband😘.

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Posted in Desserts

Chocolate Chip Cookies with Toffee Bits

 
Now who doesn’t like a chocolate chip cookie? To top off with some toffee bits in it! Put them together for a great treat you’ll want to eat more. Making it hard to stop.

Now if you’re like me, not eating the cookie dough is a toughie. No judging here. I just want to taste the product before heading to the oven. Just checking if I didn’t miss an ingredient and if it’s good to go, right?😉


Which is what I did when I was making this batch. Forgot the brown sugar! See? I knew there was a reason.


So if you forget the sugar, you can always add it at the end without messing up the mixture at all. 😉

This recipe makes for a good crunchy outer crust with a soft inner cookie making it very easy and enjoyable to eat. In every bite there is some crunch with more chew! And that is how I love to eat my cookies. If you only want a chocolate chip cookie just omit the toffee and there you have it.


The other thing I love about this recipe is that there is no refrigeration needed to make these beauts puff up the way they do. That is because of the cream of tartar. It helps the baking soda do its magic. I pretty much made baking powder. So if you don’t have cream of tartar on hand, you can always substitute baking powder for the baking soda and cream of tartar. 🙂 Enjoy!

Chocolate Chip Cookie with Toffee Bits:

Makes: approximately 28 cookies

Prep Time: 15 minutes

Bake Time: 8 minutes

Ingredients:

  • 1 1/2 Cups All Purpose Flour
  • 1/2 Teaspoon Baking Soda
  • 1/4 Teaspoon Salt
  • 1/4 Teaspoon Cream of Tartar
  • 1/2 Cup Unsalted Butter, Softened
  • 1/2 Cup Brown Sugar, Firmly Packed
  • 1/4 Cup Granulated Sugar
  • 1 Teaspoon Vanilla Extract
  • 1 Large Egg
  • 3/4 Cups of Semi Sweet Chocolate Chips
  • 3/4 Cup Toffee Bits

Directions:

  1. Preheat oven to 350°F for nonstick cookie sheets and 375° F for regular cookie sheets.
  2. Mix flour, baking soda, salt, and cream of tartar in a small bowl.
  3. In a stand mixing bowl, beat butter until creamy. About 3-5 minutes on medium speed.
  4. Add sugar and vanilla and beat with a mixer on medium speed until well blended. About another 3 minutes.
  5. Beat in egg, if you are doubling the recipe beat one egg at a time, mixing well. 1-2 minutes.
  6. Add flour mixture, and beat slowly to incorporate, then beat to blend well.
  7. Stir in chocolate chips and toffee bits.
  8. Drop batter in tablespoon portions about 2 inches apart on baking sheets. I used a 1 1/2″ ice cream scoop.
  9. Bake in oven until edges of cookies are brown, but an area about 1 inch wide in the center of the cookies is still pale, about 8 minutes.

Recipe adapted from food.com

I hope you enjoyed this tutorial. Comment below what you thought about it.:)

Posted in Desserts

Chocolate Covered Raisins


Thinking about Spring. My favorite time of the year, and today is National Chocolate Covered Raisin Day! Wohoo! Who doesn’t love those little yummy treats?

I was inspired to make them and be ready for an Easter treat, which Easter is in 3 days from today by the way. Gasp!

Instead of the normal chocolate-chocolate I wanted to add some nice pastel colors. In order to do this I used white chocolate and some food coloring for this.


Makes: about 150 chocolate covered raisins

Time: 10 minutes approx.

Items you will need:

  • 1 cup of raisins
  • 5 small bowls
  • 3 tablespoons of white chocolate chips for each bowl
  • 1/4 teaspoons of vegetable shortening for each bowl
  • pink food coloring
  • blue food coloring
  • green food coloring
  • yellow food coloring
  • purple food coloring
  • 5 spoons for each colored chocolate
  • Parchment paper
  • Cookie sheet

Instructions:

  1. Place the parchment paper onto cookie sheet.
  2. Making the chocolate covered raisins one bowl at a time.
  3. Place 3 tablespoons of white chocolate into each bowl.
  4. Add the shortening into the chocolate.
  5. Microwave the chocolate in 30 second intervals. Start the first 30 seconds, mix, microwave again for another 30 seconds, mix together again till well blended. Your chocolate should be smooth with no chocolate lumps.
  6. Add the food coloring, one drop at a time till desired color. I used about 2-3 drops for each color till my desired color.
  7. Adding one raisin at a time: dip the raisin and scoop it out with the edge of the spoon and place it on the prepared cookie sheet. Repeat till chocolate is all done.
  8. If the chocolate gets hard again, heat in the microwave in 5 seconds intervals mixing till it is smooth again.

Well, I hope you enjoyed this tutorial and enjoyed your chocolate covered raisins! Yum Yum!  My chocolate didn’t last a day. Ha!

If you like the jar in the pictures, you can click here for the tutorial.:)

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Posted in Desserts

Semi-Homemade Cookies & Cream Ice Cream Cake

I love making things right out of my home. Being able to create and say, “I made it myself” is the most satisfying feeling ever. Especially, when everyone gets to enjoy it too. You don’t necessarily have to make everything from scratch in order to make something great. When it comes to ice cream, I’m not an expert, nor am I qualified enough to be able to make it from scratch. I hope someday I’ll take the courage to try it. It is in my bucket list. Just way-way down at the bottom of the list;).

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With that being said, I introduce you to this Semi-Homemade Ice Cream Cake.

I started out with making the brownie as directed on the back of the box. Any brand and flavor will do. Place the brownie batter in a 9″ round springform pan. Bake it in the oven as directed on the back of the box, take it out of the oven, and set to cool on a wire rack.

Meanwhile, the brownie is cooling, take the ice cream out into the counter to thaw out. The ice cream should be loose enough to mix with a wooden spoon but not runny. If your home is too warm, wait to take the ice cream out.

Once the brownie has cooled completely, take the springform pan ring out and keep the bottom part of the pan under the brownie. Cut the brownie evenly in half. Place the springform ring back on.

Mix the ice cream with a wooden spoon until it is evenly creamy. The ice cream should be more on the thicker side than soft when your mixing. Pour the ice cream on top of the brownie inside the springform pan. Even out the top of the ice cream with a long flat kitchen tool or cake spatula. Cover it with plastic wrap making sure you’re careful not to damage the top. Then put it in the freezer for 6+ hours or overnight.

If you take it out any sooner, as firm as the ice cream may seem, it will crack when you open the springform pan ring. Trust me, I learned that one the hard way.😉

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Now it is time to make the Oreo crumb frosting. Place the frosting in a frosting piping bag using the Wilton 1M as your piping tip.

Once your ready to frost, take the cake out from the freezer. Let it sit on the counter for about 2-5 minutes before removing the ring. Slowly, open the ring. Take the ring out and the bottom of the springform pan from the cake. Place the cake on a 9″ round cardboard or parchment paper, and place it on a rotary stand.

With a clean cake scraper, scrape a thin layer off on the sides and top of the cake to smooth out any bumps or creases to make a clean finish look. Clean the scraper every time you take it off the cake to avoid adding the scrapped ice cream back on the cake.

Pipe the icing along the topside of the cake, and in the middle make a bigger mound by squeezing the piping bag a little more firm. Place the Oreo Cookies on every mound of icing and three in the middle mound.

¡Voilà! You made an awesome and delicious cake to eat and enjoy!

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Semi-Homemade Cookies and Cream Ice Cream Cake

Yields: 9-18 slices

Prep Time: 10 minutes

Bake Time: -/+ 30 minutes

Freezing Time: 6+ hours/overnight

Things you need for cake:

  • 9″ Springform Pan
  • Cake scraper (any flat utensil will do)
  • Brownie Mix (family size)
  • 1-3/4 quarts of cookies and cream ice cream
  • 12 Oreo Cookies

For the frosting:

  • 1/2 cup unsalted butter (at room temperature)
  • 4 oz cream cheese (at room temperature)
  • 2-3 cups of powdered sugar
  • 1 tsp pure vanilla
  • 8 finely crunched Oreo Cookies
  • piping bag
  • Wilton 1M tip

Instructions:

  1. Mix brownie as directed on the box and pour it on a 9″ springform pan. Bake for 30 minutes or as directed on the box. Once baked, take it out of the oven and place it on a cookie rack to cool.
  2. Once brownie is cooled, take the ring off the brownie. Evenly cut the top of the brownie to make a thin bottom layer. Put the pan ring back on the brownie.
  3. Take the ice cream out of the freezer to soften it out a little. About 5-10 minutes. Pour the ice cream in a large bowl and mix with a wooden spoon to make an even smooth consistency. The ice cream should not be melted but more of a thick paste consistency. Pour the ice cream in the springform pan with the brownie. Smooth out the top, cover with plastic wrap, place it in the freezer for 6+ hours or overnight.
  4. To make the frosting; in a mixing bowl, beat both butter and cream cheese till well combined. About 3-5 minutes. At the lowest speed, add the sugar and mix. Once the sugar is mixed, add the vanilla and cookie crumbs till well combined.
  5. Take the cake out and leave it sitting out for about 2-5 minutes. Take the cake out of the pan and into a decorative cardboard or plate. Smooth the sides and top of the cake.
  6. Cut the tip of the piping bag and place the decorative tip in it. Put the frosting in the piping bag, twist the top end to close off, and start piping swirls onto the cake using   pressure from your hand to pipe making a total of 9 swirls and one in the center of the cake.
  7. Place the 12 cookies into the pipped swirls.
  8. You made it! I hope you enjoyed this tutorial and are ready to make more!😉

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Did you enjoy this tutorial? Please leave a comment.

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