Sopapilla Cheesecake Dessert

Sopapilla Cheesecake Dessert

Ingredients

3 (8oz) packages cream cheese, softened

1 ½ c white sugar

1 ½ t vanilla extract

2 (8ox) cans crescent rolls dough

½ c melted butter

½ c white sugar

1 t cinnamon

¼ c sliced almonds

Preheat oven to 350 degrees. Beat cream cheese with 1 ½ cups sugar and vanilla until smooth.  Unroll the cans of crescent roll dough into a 9x13 inch baking dish.  Even spread cream cheese misture into baking dish, then cover with remaining crescent dough.

Drizzle melted butter evening over the top of the cheesecake, stir the remaining ½ c sugar and cinnamon in a small bowl and sprinkle over the top along with the almonds. Bake for 45 min and golden brown. 

Heather’s White Sheet Cake

1 ½ boxes golden vanilla cake mix  (I use yellow)

1 white chocolate pudding mix (3 oz.)

6 eggs

¾ cup water

¾ cup oil

1 ½ cups sour cream

· Mix all the ingredients together

· Pour on greased cookie sheet

· Bake at 350º for 25-30 minutes or until golden brown.  Let cool completely.

Topping:

2 ½ cups whipping cream

¼ cup sugar

1 tsp. vanilla

1 cup milk

1 white chocolate pudding mix (3 oz.)

Begin whipping cream and as that is whipping, whisk together milk with pudding until it is just mixed and pour into the cream that is whipping.  Add sugar and vanilla.  Mix until thick.  Can serve with fresh fruit.

Richard "Savage"-ly Easy Pie Crust

So it has been awhile since anyone, including me, has posted on this recipe blog.  But I recently found a pie crust recipe that was so easy and good that I just had to post it. 
But first the name- Richard Savage.  I dated him briefly after I graduated from college.  The two things I remember about him are 1. He was BYU's mascot- Cosmo- for a year and while I dated him I had to keep that quiet because it is a fiercely guarded secret, but since I wasn't a student at the time- I could know- as long as I could keep my "piehole" shut! (Can you see where I am going with this?)  2. He was very hairy.  I mean "take off your shirt and you still look like you have a shirt on" hairy!  I don't think this is why he got the job as Cosmo but it may have helped.  But it may well be why he didn't get the job of being my husband.  He was a super nice and funny guy who could do an incredible backflip but I like my men pretty hairless and I just couldn't get past all that hair.  (When I write up these recipes and the meanings behind their names, I realize how incredibly shallow I was during my dating years!) 
But this pie crust is so incredibly easy that you don't even need a rolling pin!  I have tried many pie crust recipes over the years and I have never found one that is consistent.  They always call for you to add a varying amount of water and I am just no good at being able to tell when I have added enough water.  Plus I can never make a pretty decorative edge because I tend to make my crust crumbly and it won't stay.  But I found this recipe at Thanksgiving and made 4 pies with beautiful decorative edges with no problems.  Then I used it again on Christmas morning for quiches and even my mother-in-law commented on how delicious, tender yet flaky it was.  It was then that I decided that this recipe must be shared because I figure if it can please the in-laws "pieholes", it can please anyone's "piehole".  And that's no secret!

Richard "Savage"-ly Easy Pie Crust.
Makes 1 9" pie crust
1 1/4c. flour
2 TBSP sugar
1/4 tsp salt
8 TBSP butter (1 stick), softened but still cool
2 oz cream cheese, softened but still cool

Lightly coat a 9 inch pie plate with cooking spray.  Whisk flour, sugar, and salt together in a bowl.
With electric mixer at medium speed, beat butter and cream cheese in a large bowl, stopping once or twice to scrape down beater and sides of the bowl, until comnpletely mixed together, about 2 minutes.  Add flour mixture and combine on medium low until mixture resembles coarse cornmeal, about 20 seconds.  Scrape down sides of bowl.  Increase speed to medium high and beat until dough begins to form large clumps, about 30 seconds. Reserve 3 tablespoons of dough.  Turn remaining dough onto floured surface, gather into a ball and flatten into a 6-inch disk.  Transfer disk to greased pie plate.
Press dough evenly over bottom of pie plate toward sides, using heel of your hand.  With your fingertips, continue to work dough over bottom of plate and up sides until evenly distributed.
Take the 3 reserved tablespoons of dough and roll each into approx. 8 inch ropes.  Place each rope on the edge of the pie plate and then gently press together and then gently press the "ropes" to the edge of the crust coming up the sides of the plate.  This way you are connecting your decorative edge to the rest of the pie.  Once you have done this you can make whatever design you want on the edge- fluted with your fingers-like in my picture above or make lines with a fork.

Blushing Brant Wilson Strawberry and White Chocolate Trifle

Brant Wilson was a red-head, tall drink of water who blushed at just about anything.  I went out with him my freshman year, pre-mission for him, so we were both pretty naive and innocent.  Now it takes a lot more to make me blush- probably for him too.  But at the time I saw this quality, albeit cute, as a kind of weakness.  Apparently I wanted my men tough, burly and not easily embarrassed back then.  But the "blushing"  (pink strawberry, white chocolate mousse) part of this recipe is anything but a weakness.  In fact I would say it is its strength.  And be warned- trifles make a beautiful presentation in a trifle bowl, but they look like a mess when served up. Which I think could also be said for some of those "tough, burly, not easily embarrassed" men I thought were so desirable in my younger years- they look impressive, but when you really break them down- they are a mess!  But don't let that stop you from making this yummy dessert.  Messy looking or not- this is one tasty dish.
Blushing Brant Wilson Strawberry and White Chocolate Trifle
White Cake mix- made in a 9x13 dish according to the box directions, let cool and then cut into bit size pieces.
Mousse-
1/4 c water
1/4 c strawberry-flavored gelatin
1/8 tsp salt
8 oz white chocolate, finely chopped
2 c heavy cream
Bring water to a boil in a small saucepan.  Stir in gelatin and salt until dissolved and remove from heat.  Microwave 8 ounces white chocolate and 1/2 c heavy cream in medium bowl, stirring every 30 seconds, until chocolate is melted and mixture is smooth, about 1 1/2 minutes.  Stir in gelatin mixture and let cool to room temperature, about 30 minutes.  Whip remaining 1 1/2 c heavy cream with electric mixer until soft peaks form, 1 to 3 minutes.  Gently fold 1/3 of whipped cream into cooled white chocolate mixture.  Fold in remaining whipped cream until incorporated. 
Other ingredients
1 c heavy cream- whipped and sweetened with a tsp of sugar and a tsp of vanilla
2 c strawberried cut up and mixed with a little sugar to help them get all juicy
Few strawberries cut up for the top
Assembly
Line the bottom of your trifle dish with 1/3 cake pieces then layer in 1/2 chopped up, juicy strawberries, then 1/2 the white chocolate mousse.  Repeat, then finish with last 1/3 of cake.  Top cake with sweetened whipped cream and garnish with starwberries.

Pavlova

4 large egg whites
1 cup sugar
1/2 teaspoon pure vanilla extract
1 teaspoon white vinegar
1/2 tablespoon cornstarch (corn flour)

Topping:
1 cup heavy whipping cream
1 1/2 tablespoons granulated white sugar (or to taste)
1/2 teaspoon pure vanilla extract
Fresh fruit - kiwi, strawberries, raspberries, blackberries, passion fruit, peaches, pineapple, or other fruit of your choice
Chocolate flakes

Preheat oven to 250 degrees F (130 degrees C) and place rack in center of oven. Line a baking sheet with parchment paper and draw a 7 inch (18 cm) circle on the paper. Turn the parchment paper over so the circle is on the reverse side.
Beat the egg whites on medium speed until they hold soft peaks. Start adding the sugar, a tablespoon at a time, and continue to beat, on high speed, until the meringue holds very stiff and shiny peaks. (Test to see if the sugar has dissolved, if not, beat longer). Beat in the vanilla extract. Sprinkle the vinegar and cornstarch over the top of the meringue and, with a rubber spatula, gently fold in. Spread the meringue inside the circle drawn on the parchment paper, smoothing the edges, making sure the edges of the meringue are slightly higher than the center. (You want a slight well in the center of the meringue to place the whipped cream and fruit.)
Bake for 60 to 75 minutes or until the outside is dry and is a very pale cream color. Turn the oven off, leave the door slightly ajar, and let the meringue cool completely in the oven. (The outside of the meringue will feel firm to the touch, if gently pressed, but as it cools you will get a little cracking and you will see that the inside is soft and marshmallowy.)

The cooled meringue can be made and stored in a cool dry place, in an airtight container, for a few days. 

Just before serving gently place the meringue onto a serving plate. Whip the cream in your electric mixer, with the whisk attachment, until soft peaks form. Sweeten with the sugar and vanilla and then mound the softly whipped cream into the center of the meringue. Arrange the fruit randomly, or in a decorative pattern, on top of the cream. Serve immediately as this dessert does not hold for more than a few hours. 

From www.joyofbaking.com

Non-Peep Lover's Frosting

I want to start this recipe post out with a brief discussion about Peeps... you know those little spongy, marshmallow-y candy that come out at Easter time in the shape of chickens or rabbits. I have found that there are two kinds of people in this world... Those you love Peeps and those who hate them. There is no middle ground in this matter. If you don't believe me, do your own research. I can guarantee that you will come up with the same result. I am in the latter category. They are way too sweet for me and I can't stand the texture. Which brings me to the recipe I am posting. No, it isn't a recipe for Peeps, it is a recipe for frosting. Now I haven't done any hard research on this- like I did with my whole Peep theory- but I can imagine that if you are a Peep-Lover, you also love the super sugary frosting that is found on most cakes and cookies these days. I personally find that frosting makes my teeth hurt. So I was so happy when I found this recipe for a frosting for all you fellow Non-Peep lovers out there that isn't too sweet. It compliments cakes and cookies with more of a buttery, rich flavor. My four year old said it tasted like ice cream. I can think of no better description.

Non-Peep Lover's Frosting

3/4 c. sugar

1/8 c. flour

1 1/2 Tbsp. cornstarch
1/4 tsp. salt

3/4 c. milk

1 tsp. vanilla

12 Tbsp (1 1/2 sticks) butter, softened and cut into 12 pieces.

Combine sugar, flour, cornstarch and salt in medium bowl. Slowly whisk in milk until smooth. Pour into a medium saucepan. Cook over medium heat, whisking constantly, until mixture boils and is very thick, 5 to 7 minutes. Transfer milk mixture to a clean bowl and cool to room temperature, about 2 hours.

Using a stand mixer, beat cooled milk mixture and vanilla on low speed until combined, about 30 seconds. Add butter, 1 piece at a time and beat until incorporated, about 2 minutes, Increase speed to medium high and beat until frosting is light and fluffy, about 5 minutes. It will take the full 5 minutes to get it to the right consistency, so don't get impatient and turn the mixer off early. For the best spreading consistency, let the frosting sit at room temperature for about an hour.

You could also make this a cream cheese frosting by reducing the butter to 8 tbsp. and then adding 4 oz. of softened cream cheese, cut into pieces- which is also extremely tasty.

I know this frosting is a bit labor intensive and you have to plan ahead to make it, but it is soooooo worth it. I think, no, I KNOW I could eat it alone- and I could never say that about regular frosting or Peeps!

P.S.- No boyfriends were used in the naming of this recipe because I just couldn't find one that worked. And I didn't want to force it. It's a strict rule I have in life- "Never force an old boyfriend into a recipe name." It's a good rule. You should use it!

Despain Caramel Brownies

I hadn't made these brownies in awhile, but then made them for book club recently. They got such a good response I decided to post the recipe. I wish I had taken a picture because I think people are more likely to try the recipe if they see a picture, so just imagine an incredibly chewy brownie with a layer of caramel wedged in the middle.
As far as the name is concerned, it serves a two-fold purpose. First of all I did go out with a guy named Brennan Despain. He was a lot of fun and he was my home teacher. And these brownies are totally something you would make your cute home teacher in college.
Now the second reason for the name "Despain Caramel Brownies" is the friend I got this recipe from is Chris Despain. Chris is a girlfriend in my neighborhood who has a knack for yummy treats, so it worked out well that I could put her name in the recipe and still stay true to my naming all the recipes I put on this blog after boys I dated. You could almost consider it a "Recipe- Naming" miracle!
Despain Caramel Brownies
16 oz. caramels- that's about 2 cups for the mathematically-conversion challenged!;)
1 1/3 c. evaporated milk
1 1/2 c. melted butter (NOT margarine- this is really what the recipe says, but I must editoralize for a moment here... it should always, always, always be butter. It should never, ever, never, ever be margarine or whipped topping or any other genetically modified "food substitute.")
3/4 c. chocolate chips
2 German Chocolate Cake Mixes- my opinion of which brand isn't nearly as strong as my opinion of NOT margarine. So go with whatever you have on hand.
Melt caramels and 2/3c. milk on low to medium heat. Mix together cake mixes, melted butter and remaining 2/3 c. milk. Put half of the cake batter in a pan that is a little bigger than a 9 x 13 pan. (If you don't have one, I am at a lost of what you should do because I've never made them without my 10 x 14 pan. Maybe you could make a small pan in an 8 x 8 in addition to your 9 x 13. But these brownies pretty much fill up my 10 x 14 pan, so I wouldn't recommend trying to shove it into a 9 x 13 pan.) Bake this half of the mixture at 350 for 6-7 minutes. Then remove from oven and sprinkle chocolate chips on and add melted caramel on top of chocolate chips. Then put the other 1/2 of the cake batter on top. That sounds easy enough, but there is a method to this because the cake batter won't just pour on top. What you do is take about 1/3 c. portions of the cake batter at a time and flatten it into about 1/8 inch discs. Then place these on top of the caramel. Repeat this until you have covered most of the pan. You may have a few gaps or the discs will overlap but don't let that stress you out. The brownies will puff up and cover any gaps. Bake at 350 again for 18-21 more minutes. Let cool. Then cut up and take to your favorite home teacher or neighbor or recipe blogger. Whatever....:)

Chocolate Cherry Cheesecake

Ingredients

• 2 cups chocolate wafer crumbs (about 32 wafers)
• 6 tablespoons butter, melted
• 
  CHEESECAKE:
• 4 packages (8 ounces each) cream cheese, softened
• 1 cup sugar
• 4 eggs
• 4 ounces white baking chocolate, melted and cooled
• 2 teaspoons Pure Vanilla Extract
• 1 jar (10 ounces) maraschino cherries, drained, rinsed and quartered
• 1/2 cup chopped pecans, or almonds
  
• 
  TOPPING:
• 3 ounces semisweet chocolate, chopped
• 2 tablespoons butter
• 1-1/2 teaspoons shortening, divided
• 1/2 ounce white baking chocolate

Directions

• In a small bowl, combine chocolate crumbs and butter. Press onto the bottom and 1 in. up the sides of a greased 10-in. springform pan. Bake at 350° for 8 minutes. Cool on a wire rack.
• In a large bowl, beat cream cheese and sugar until smooth. Add eggs; beat on low speed just until combined. Stir in melted chocolate and vanilla. Gently fold in cherries and pecans. Pour into crust.
• Bake at 350° for 50-55 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. Refrigerate overnight.
• In a microwave, melt the semisweet chocolate, butter and 1 teaspoon shortening; stir until smooth. Cool for 2 minutes; pour over cheesecake. Spread over the top and let it run down the sides. Cool.
• In a small saucepan, melt white chocolate and remaining shortening. Drizzle over the top. Cool. Store in the refrigerator. Yield: 12 servings.

taste of home recipes

Lemoncello Cream Torte

FOR THE CAKE:
1 box (2-layer size) yellow cake mix


Bake in a springform pan. Let cool, then slice into 3 layers. (If you want
it to look like the C.F.'s, slice it into 2 layers, and use ladyfingers for
the middle layer).

Optional: ...I think I used lemon and sugar water to soak them in ...sorry girls I didn't use the real stuff!!

FOR THE LEMONCELLO CREME:

1 (3 ounce) package sugar-free lemon gelatin
1 cup boiling water
1 (8 ounce) package cream cheese, softened
1 teaspoon vanilla extract
1 (13 ounce) can (evaporated milk), whipped **


Dissolve gelatin in water. Chill until thick, but not set.

Cream cheese and vanilla extract together. Blend in gelatin.

Whip chilled milnot and fold into the gelatin mixture.

HERE'S THE FUN PART:
Put a layer of cake back into the bottom of the springform pan.

Pour about a half inch (or just a little more) of the lemon creme mixture
over the top of this layer.

Layer either the next layer of cake or the ladyfingers. if you're using
ladyfingers for the more authentic C.F. look, just arrange them in a circle
in the middle of the cake.

Pour in more of the lemon creme mixture (the same amount as before).

Place the last cake layer on top.

The cake will have to set for a few hours in the fridge.

FOR THE FROSTING: I just mixed a little lemon juice and water with powdered
sugar to a thick pouring consistency, and spread it on the cake.


FOR THE CRUNCH TOPPING: I coarsely chopped (beat with a rolling pin in a
ziplock bag) some "nilla" wafers, then covered the cake with the cookie
pieces. I had some frosting left over, so I thinned it with a little water
(to a glaze consistency), and drizzled it on top of the cake.

Keep it refrigerated.

Pina Colada Cups

Ingredients Directions - 10 sandwich macaroon cookies, finely crushed - 8 ounces cream cheese - 2 tablespoons sugar - 8 ounces crushed pineapple - 1 cup shredded coconut, toasted and divided - 2 cups whipped topping, thawed - 12 ounces chocolate sauce - 1 chocolate bar - optional Serving Size: 1 each Servings: 12 Container: muffin tin Prep Time: 20 minutes Cook Time: 10 minutes Turn stovetop burner on low heat and roast finely shredded coconut in pan on stovetop until lightly toasted. Stir continually to keep from burning. Remove and set aside the coconut as it becomes lightly browned to keep from over cooking. In a large mixing bowl, combine cream cheese with sugar. Use electric mixer on low speed to mix until light and fluffy. Add crushed pineapple and 3/4 cup of toasted coconut to the cream cheese and sugar, stirring until combined. Reserve 1/4 cup of coconut to sprinkle for topping. Stir thawed whipped topping into other ingredients. Crush macaroon cookies into small crumbs. Place 12 foil or paper muffin cups into muffin tin. Evenly divide cookie crumbs, placing equal amounts in each muffin cup. Spoon equal amounts of cream cheese mixture over cookie crumbs. Sprinkle additional coconut over the top. Freeze until firm - about 4 hours or overnight. When ready to serve, top with chocolate sauce and garnish with shavings of dark chocolate.

Bliz Torte- German cake

This fast but beautiful dessert is a hit for parties
1 c all purpose flour
1tsp baking powder
1/4 tsp salt
1/3 c milk
2 tsp vanilla extract
1 1/4 c plus 1 tbsp sugar
1/2 c butter
3 large eggs, separated
1/4 c sliced almonds
1/2 c heavy whipping cream
1/2 pint raspberries

1 preheat oven to 350. Grease and flour 2 8" round cake pans. In a medium bowl stir flour , baking powder, and salt. In a measuring cup, mix milk and 1 2/2 tsp vanilla.

2 Mix at 1/2 c sugar, and butter until creamy. Add yolks one at a time on medium speed. On low add flour mixture alternately with milk mixture, beginning and ending with flour. Beat until smooth. Divide evenly between both pans.

3. Now beat the egg whites until soft white peaks form when you lift up the beaters. Sprinkle with 3/4 c sugar, adding 2tbsp at a time, beat well after each addition, until sugar dissolves and whites are stiff and glossy when you lift the beaters.

4. Divide the meringue evenly between the pans. Sprinkle the almonds over the top of the meringue. Bake 20-25 min. Until Meringue is golden brown and tooth pick comes out clean. Cool for 10 min on wire rack.

5. Just before serving whip up the heavy cream with remaining sugar and vanilla.

6. Place meringue side down on plate...then add the whip cream and berries and then place the other cake meringue side up on top.

Now listen to the oohs and ahhs.

Country Vanilla Ice Cream

4 eggs (or 1 can sweetened condensed milk)
2 ¼ cups sugar
5 cups milk (whole milk is best)
4 cups heavy cream
4 ½ tsp. vanilla
½ tsp. salt

Add sugar gradually to beaten eggs (or sweetened condensed milk). Continue to beat until mixture is very stiff. Add remaining ingredients and mix thoroughly. Pour into can and freeze according to ice cream maker.

Cookie Dough Topped Brownies

Brownie Layer:
1 12-ounce bag semi-sweet chocolate chips
1 cup (2 cubes) butter
1 1/2 cups sugar
1/2 teaspoon salt
4 large eggs at room temperature
1 1/2 cups flour

Preheat oven to 350 degrees. In a medium saucepan over low heat, melt butter and chocolate chips. Stir constantly and remove from heat when chips are fully melted. In the same pot, blend in the sugar. Then add eggs, blending fully one at a time. Add flour and salt and beat until air bubbles form in the batter. Pour into a greased 9 X 13-inch pan. Bake for 20 minutes. Turn heat down to 325 degrees and bake for 10 more minutes.
Cool completely and then top with the cookie dough layer.

Cookie Dough Layer:
1/2 cup (1 cube) butter, softened
1/2 cup dark brown Sugar
1/4 cup granulated sugar
3 tablespoons milk
1 teaspoon vanilla extract
3/4 cup all-purpose flour
pinch of salt
1 cup semisweet chocolate chips

In a small bowl, cream butter and sugars until light and fluffy. Beat in milk and vanilla. Gradually add flour and salt. Stir in chocolate chips. Drop by tablespoonfuls over cooled brownies; carefully spread over top (this can be tricky but I found the best way is to slightly wet my hands and pat the dough down gently so it doesn’t pull up the brownies). Cut into squares. Store in the refrigerator.
From www.melskitchencafe.com

Eric's "Out of this World" Caramel Apple White Chocolate Cheesecake

I don't want to get to cooking club this week and find out through some recipe loop-hole that I didn't qualify for Lisa's prize because I didn't post a recipe on the blog. So even though I haven't made this for cooking club, I think it should still put me in the running for the highly-anticipated prize. I am naming it after my husband and even though I have already named a recipe after him... E-Train's Turkey Broccoli Pasta Bake...I figure since he has told three different groups of people that this cheesecake is "out of this world" I am marriage contractually obligated to put his name in the title. And if you compliment my food that much, your name automatically becomes part of its existence. Plus what could make the title of "Caramel Apple White Chocolate Cheesecake" better then adding the words "out of this world" to it. It makes the title quite a mouthful, but not as good a mouthful as an actual bite of...

Eric's "Out of this World" Caramel Apple White Chocolate Cheesecake.

Crust:

1 1/4 c. crushed graham crackers-this is about one sleeve of crackers

2 tbsp. sugar

1 tsp. cinnamon

1/4 c. melted butter

Filling:

1/4 c whipping cream
3-4 oz. white chocolate, chopped

3 8oz. packages of cream cheese at room temperature

1/2 c sugar

3 large eggs

1 tsp. vanilla

Topping:

1-2 small apples, pink lady recommended, but any kind that will stand up to baking. FYI-Red delicious are not good baking apples. Peeled and sliced thinly.

1/8 c sugar
1/2 tsp cinnamon

Caramel Sauce:

1/4 c butter

1/2 c brown sugar

1/2 c sour cream

Heat oven to 350 degrees. Line an 8 inch spring form pan with parchment or wax paper. It helps to lightly spray the pan with cooking spray before putting the parchment paper in the pan. This helps it stick and will reduce the amount of swearing that might occur during this process. Not that I know from personal experience... I've just heard!

In a small bowl, toss together crushed cookies, sugar and cinnamon. Add melted butter and stir with a fork until well-blended. Pour into prepared pan and press crumbs onto the bottom of the pan. Bake crust for 8-10 minutes. Set aside to cool.

While the crust is baking, heat cream in a small saucepan until almost a boil. Add chopped white chocolate. Remove from heat and let it rest for 2-3 minutes. Stir until smooth. Cool to lukewarm.

In a large mixing bowl, beat cream cheese until light and fluffy. Add sugar and beat well, scraping down the sides occassionally. Add eggs one at a time. mixing well after each addition. Pour in the white chocolate mixture and vanilla. Beat until light and smooth. Pour filling into the cooled crust.

In a small bowl, stir together cinnamon and sugar. Arrange apples over the top of the filling in a circular pattern and sprinkle with cinnamon and sugar mixture. Bake for 55-60 minutes. Then turn oven off but leave the cake in with the door closed for 1 hour longer. Remove from oven and refrigerate for 3-4 hours or overnight. Dust with confectioners sugar before serving.
To make caramel sauce, melt butter over medium heat in a sauce pan. Add brown sugar and stir until sugar is light and bubbly. This shouldn't take too long. Remove from heat and whisk in sour cream until smooth. Let cool. Then drizzle over top of each slice of cheesecake.

Chocolate Peanut Butter Torte

Chocolate Peanut Butter Torte

Crust:
32 Oreo cookies, processed into crumbs
1/3 cup butter, melted

Preheat oven to 350 degrees. Butter a 9-inch springform pan. Combine cookie crumbs with melted butter. Press into sides and bottom of pan. Freeze crust for 10 minutes. Then bake for 10 minutes. Cool completely before filling.

Filling:
2 cups heavy cream
1 ¼ cups powdered sugar
12 ounces cream cheese, room temperature
1 ½ cups creamy peanut butter
2 tablespoons whole milk
½ cup mini chocolate chips
¾ cup unsalted peanuts, chopped

Whip heavy cream until it holds medium peaks. Beat in ¼ cup powdered sugar and whip until cream holds medium-firm peaks. Place in separate bowl and refrigerate until needed.

Now beat cream cheese with remaining 1 cup of powdered sugar until smooth. Beat in peanut butter and whole milk until combined.

Using a large rubber spatula, gently fold in ¼ of the whipped cream to lighten the mousse. Next stir in the chopped peanuts and mini chocolate chips. Fold in remaining whipped cream. Place mousse in crust and refrigerate at least 4 hours.

Amy Johnsons Bread Pudding

Who would have ever thunk bread pudding could be so good. I know I never did. I always pictures gross mushy bread, with a little sugar on top. But I was fortunate enough to go to a dinner hosted by Amy Taylor, now Johnson where she served bread pudding. I went to High School with Amy, but never liked her. I had her all figured out in my head and I "knew" what kind of person she was. Just like bread pudding I misjudged her. As an adult...I think she is great, I even admire her. I have enjoyed getting to know her better, especially because this girl can cook. So I made her bread pudding for my cooking club back in February because it too is great. I think its about time I post this recipe since it was this time last year that she first made it for me.

Amy's Johnsons Bread Pudding
1 Loaf French Bread
2 T. Butter
4 eggs, beaten
2 C. Milk
3/4 c. White Sugar
1 t. Vanilla

Optional
Raisins
Nuts
Cinnamon

Cut the crust off the bread, break into pieces. Place in an 8/8 baking dish. Drizzle with melted butter. Mix all other ingredients and pour over bread. Bake 45 min. @ 350.

Carmel Sauce
1/2 c. Brown Sugar
1/2 c. White Sugar
1/2 c. Whipping Cream
1/2 c. Butter

Melt in a saucepan, bring to boil for 3 min. Stir Constantly. Spoon over Bread Pudding and top with fresh whipped cream. This recipe can be doubled. You will also have to bump up the cook time to 1 hour. Just keep an eye on it. If the center is really wet, it's not done. You won't need to double the sauce, it makes plenty.

Ice Cream Sandwiches

• 1 pkg devils food cake mix (get the cheap stuff w/0ut the pudding in it.)
• 1/2 c shortening
• 2 eggs
• 2 quarts good quality ice cream (mint is a favorite)

Mix dry cake mix, shortening, and eggs. Spoon like cookies onto a cookie sheet. ake at 350 for 10 minutes. Do no over bake. Cookies should be a little soft. Cool, then freeze. Fill with ice cream wrap in saran wrap and freeze.

Harold's Minty-Fresh Chocolate cookies

I got this recipe from a friend of mine, Lori, who reads my blog. Her husband, Harold, is also a reader of my blog as well and I thought it only fitting if these cookies be named after him. He is a dentist so the "minty-fresh"ness of the title is appropriate and I know he appreciates a good dessert. And these cookies are a good, easy dessert. Which is how I would describe Lori and Harold's family- not the easy part, but the good part. I want to be like Lori in so many ways so I try to copy her whenever I can. So these cookies are just one of my many attempts to do just that.

Harold's Minty-Fresh Chocolate Cookies

1 package of devil's food cake mix

2 eggs

1/2c. oil

1 c. milk chocolate chips

1 package of Andes Chocolate mints

Mix cake mix, eggs, oil and chocolate chips together. Unwrap Andes mints and cut in half. Drop a spoonful of cookie mix onto cookie sheet covered with aluminum foil and sprayed with cooking spray. (These cookies are wet and I found it easier to get them off the cookie sheet if is has been sprayed first.) Bake for 7 minutes at 350. After you take them out of the oven immediately place 1/2 a mint on top of the cookie and let melt for 30 seconds. Then spread like frosting over the cookie. Remove from cookie sheet and let cool.

Damian any Idiart can make this White Chocolate Creme Brulee

I use to be scared of creme brulee. Even to eat it. Crazy I know because once I tasted this little bit of heaven in a dish, it immediately became one of my favorite desserts. And I was really scared to make it. But once I tried, I discovered it wasn't hard at all. Like relationships, gardening and a good hairstyle, creme brulee just takes time and a few tools.

As far as the guy its named after- Damian Idiart- his name was chosen for the close proximity of his last name to the word Idiot. And believe me it won't be the first time it has been used interchangeabley- not because he is an idiot by any means, but because he would be the first one to do it himself. He's that self-effacing. I still keep in contact with Damian, not because I am in the habit of keeping tabs on old boyfriends... in fact I am a staunt non-facebooker. But because he married one of my best friends from college. Although I kissed him first. And please don't think I am showing any disrespect for them or their marriage. That is how Sarah, his wife and my friend, introduces me, "This is my friend, Kari. She kissed Damian before I did." But I really think the love of his life, Sarah, should make this appropriately named dessert for him. And kiss him for me!;)

Damian any Idiart can make this White Chocolate Creme Brulee

2c. whipping cream

5 large egg yolks

1/2c. sugar

1/4 tsp. vanilla

3 oz. white chocolate, finely chopped

pinch of salt

Topping:

1/2 c. brown sugar

1/4 c. sugar

Preheat oven to 300. Whisk egg yolks,1/4c. sugar and pinch of salt. Bring cream and remaining 1/4c. sugar to simmer in a medium saucepan, reduce to low. Gradually add chocolate to cream mixture and whisk until smooth. Gradually add chocolate mixture to yolk mixture. Do this slowly so the eggs don't start to scramble. Whisk and add vanilla. Divide mixture into 6 ramekins and place in baking pan. Fill baking pan with water and make sure the ramekins aren't touching each other. Bake for 50-60 minutes until mixture is set. Remove from heat. Cool overnight. They have to be chilled over night or else the caramelizing will melt them.

For topping mix the brown sugar and sugar together , then spread the mixture on a parchment-lined baking sheet. After baking the brulees, turn off the oven. Place the pan containing the sugar mixture inside the oven for an hour to dry the sugar. Transfer sugar to a food processor and pulverize until fine. When you are ready to "burn" the tops of the brulees, sprinkle 1-2 Tbsp. of the sugar mixture over each custard; tap out excess sugar. Using a kitchen or propane torch, melt the sugar until the surface is caramelized and no dry sugar is visible. Let custards stand 3-5 minutes before serving.

Jason Roberts Blackberry Ice Cream

Jason Roberts was wholesome and clean. And I don't only mean virtue-wise. I mean he was literally clean. I remember when I came home from a date with him and my roommate asked me about him I said, "He smells like soap." My roommate looked at me curiously and said tentatively, "And isn't that a good thing?" In theory, yes. But apparently I like my men a bit more musky because my last name isn't Roberts. But I do like my ice cream wholesome, clean and all things good. And this ice cream is so unadulterated it only has 6 ingredients. Only 6 ingredients... I think that makes it pretty close to being a health food.

2 pints blackberries

juice of half a lemon

1 c. sugar plus 1/4c. sugar

5 egg yolks

1 1/2 c. half and half

1 1/2 c. heavy cream

Put blackberries in a saucepan with lemon juice and 1/4c. sugar. Cook over low heat, covered, for 20-25 minutes until the blackberries have released all their juice. Drain using a fine mesh strainer, pressing on the berries to extract all the tasty juice/puree. Set aside.

Heat half and half and 1c. sugar in a separate saucepan over low heat. Turn off heat when mixture is totally heated.

Add heavy cream to a separate bowl. I recommend a metal bowl because it will help the mixture cool faster.

Beat egg yolks until they are pale yellow and slightly thick. Temper the eggs with the warmed half and half mixture. You do this by putting a 1/2c. of the warm liquid in with the eggs and stir it around. Do this twice. Then you can add the egg mixture into the half and half mixture without the eggs cooking. Cook this mixture over low heat, stirring constantly until it becomes slightly thick like a custard. Then strain the mixture into the bowl with the cream. Now add the blackberry juice and stir to combine. Let this mixture cool completely. I put it in the fridge to help it along. Then put in your ice cream maker and let it stir/freeze until thick. You can serve it now soft-serve style or you can harden it in the freezer for another two hours.

I know this sounds kind of complicated, but once you do it once or twice you will find it really isn't hard at all. And then you will want to make homemade ice cream every weekend with all the fun fruits of the summer.