Thought I'd share some easy dessert recipes for those that have a bit of a sweet tooth - I hope you enjoy them -
Semifreddo with Honeyed Peaches
8 oz. (about 1 c.) very cold crème fraîche or sour cream
1/4 c. confectioners' sugar
8 oz. very cold heavy cream
1/4 c. shelled unsalted pistachios, chopped
2 tbsp. fresh lime juice
1 tbsp. honey
4 ripe peaches, thinly sliced
1/4 c. small fresh mint leaves
Line an 8 1⁄2"-x-4 1⁄2" loaf pan with plastic wrap, leaving an overhang on all four sides.
Using an electric mixer with the whisk attachment, beat the crème fraîche until soft peaks form, 1 to 2 minutes. Add the sugar, whisking to combine.
With the mixer on low speed, gradually beat in cream. Increase speed and beat until stiff peaks form, 2 to 3 minutes.
Fold in pistachios, then transfer to the prepared pan. Freeze until set, at least 4 hours.
Ten minutes before serving, make the peach topping: In a medium bowl, whisk together lime juice and honey. Add peaches and toss to coat. Let sit, tossing occasionally, until peaches begin to release their liquid, at least 5 minutes.
Invert the semifreddo onto a serving platter and remove the plastic. Fold the mint into the peaches, then spoon the mixture and any juices over the semifreddo.
Key Lime Icebox Cakes
8 key limes or 2 regular limes
4 oz. cream cheese
1/2 c. sweetened condensed milk
1 c. very cold heavy cream
60 thin gingersnap cookies (we used two 5.2-oz. boxes of Anna's Ginger Thins)
Finely zest the limes. Transfer 1 teaspoon to a small bowl and set aside. Juice the limes (you should have about 4 tablespoons total).
Using an electric mixer with the whisk attachment, beat the cream cheese until smooth, 1 to 2 minutes. Add the sweetened condensed milk, lime juice and all but the reserved teaspoon zest; beat until smooth, 2 to 3 minutes.
Gradually add the cream, mixing to incorporate. Increase speed and beat until stiff peaks form, 1 to 2 minutes.
Make individual icebox cakes: Create stacks of 5 cookies by layering 2 teaspoons of the cream mixture between each cookie and on top, then sprinkle with the reserved lime zest. Refrigerate for at least 3 hours and up to 1 day. After 3 hours, cover lightly with plastic wrap.
No-Bake Chocolate Mousse Pie
7 oz. chocolate wafer cookies (about 32; we used Nabisco Famous Wafers)
6 tbsp. unsalted butter, melted, plus 4 tbsp.
10 oz. bittersweet chocolate, chopped
2 1/2 c. plus 1 1/2 c. heavy cream
1/4 c. confectioners' sugar
2 tbsp. unsweetened cocoa powder
Chocolate curls, for serving
In a food processor, pulse the cookies to form fine crumbs. Add 6 tablespoons melted butter and pulse to combine. Transfer to a 9-inch pie dish and press evenly on the bottom and up the sides. Refrigerate for at least 20 minutes.
Meanwhile, in a heavy-bottomed saucepan, bring 1/3 cup water to a boil. Reduce heat to low and stir in the chocolate, marshmallows and remaining 4 tablespoon butter until melted. Transfer to a large bowl.
Using an electric mixer, beat 1 1/2 cups of the cream in a second large bowl until stiff peaks form. Fold teh cream into the chocolate mixture. Transfer to the prepared pie dish, spreading evenly and chill until firm, about 1 hour or up to 1 day.
One hour before serving, whip the remaining 1 1/2 cups cream with confectioners' sugar and cocoa powder until stiff. Spoon over the mousse and refrigerate for at least 1 hour (and up to 1 day). Top with the chocolate curls just before serving, if desired.
No-Bake Raspberry Cheesecake Pots
Cheesecake Batter
1½ package cream cheese
3 tbsp. granulated sugar
1 c. heavy cream
1 tbsp. fresh lemon juice
Other Ingredients
8 graham crackers
12 oz. fresh raspberries
½ c. raspberry jam
8 glass jars
Using an electric mixer, beat the cream cheese and sugar until smooth.
Reduce the mixer speed to low and gradually add the heavy cream. Increase the speed to high and beat until thick and stiff, about 2 minutes. Beat in the lemon juice.
Spoon graham cracker crumbs into the jars. Top with cheesecake batter, raspberries, and jam, alternating red layers with cheesecake batter. Refrigerate for at least 2 hours before serving.
Variation: Chocolate-Hazelnut Cheesecake Batter: Omit the lemon juice. Fold 1/2 cup chocolate-hazelnut spread (such as Nutella) into the cheesecake batter until fully incorporated.
No-Bake Strawberry Cheesecake
Crust
6 whole lowfat honey graham crackers (2‑squares each)
2 tbsp. butter, melted
Filling
1 box strawberry-kiwi flavor gelatin
.67 c. boiling water
1 tub cottage cheese
2 bricks fat-free cream cheese
2 tbsp. sugar
2 tsp. strawberry extract or 1 tsp vanilla extract
Topping
1 pt. fresh strawberries
2 tbsp. Strawberry jelly
Garnish: small mint leaves
Note - I use the real products - no fat-free, etc.
Coat an 8 x 3-in. springform pan with nonstick spray.
Crust: Mix crumbs with butter mixture until evenly moistened. Press firmly over bottom and 3⁄4 in. up side of prepared pan. Place in freezer.
Filling: Dissolve gelatin in boiling water in a 1-cup measure. Purée cottage cheese in food processor until creamy. Add gelatin, cream cheese, sugar and extract; process until smooth. Pour into prepared crust; smooth top. Cover and refrigerate 4 hours, or until set.
Topping: Wash and dry berries; remove stems. Quarter each lengthwise and place in a bowl; add jelly and gently toss to coat. Remove sides of springform pan; place cheesecake on serving plate. Spoon on berry mixture; sprinkle with mint leaves.
Can be made, without the strawberry topping, up to 3 days ahead. Refrigerate covered. Prepare Topping just before serving.
No-Bake Hot Cocoa Cake
2 c. heavy cream
½ c. sour cream
½ c. confectioners' sugar
½ c. hot cocoa mix (use one without milk powder)
1 tsp. pure vanilla extract
¼ tsp. kosher salt
70 chocolate wafer cookies (we used Famous Chocolate Wafers, about 1½ 9-ounce package)
Using an electric mixer on high, beat the heavy cream, sour cream, confectioners’ sugar, hot cocoa mix, vanilla, and salt in a large bowl until stiff peaks form.
Dab some of the cream mixture on one cookie and place it in the center of a serving platter (the cream will help keep it in place). Repeat with 6 cookies, arranging them around and touching the center cookie.
Spread 1/2 cup of the cream mixture on top, spreading over the cookies, leaving a 1/2-inch border around the edge. Place a cookie in the center of the cream and arrange 6 cookies around it. Repeat with 1/2 cup of the cocoa cream and 7 cookies to make 10 layers of cookies total. Top with the remaining cream.
Refrigerate at least 2 hours and up to overnight. Sprinkle with crushed chocolate cookies before serving, if desired.
Chocolate-Peanut Butter Refrigerator Cake
2½ c. heavy (whipping) cream
1 bag peanut butter chips
18 whole chocolate graham crackers
Heat 2⁄3 cup cream in a large microwave-safe bowl until steaming. Add chips; whisk until smooth. Slowly whisk in remaining cream. Chill 15 minutes.
Beat with mixer just until soft peaks form. Arrange 3 crackers, side by side, long edges touching, on serving plate. Spread evenly with 1⁄2 cup cream mixture. Repeat for 4 more layers; add 1 more layer crackers. Chill 1 hour. Chill remaining cream.
Spread top and sides of cake with cream. Chill 4 hours or up to 2 days.
Decorate with peanut butter chips, if desired. Slice with a serrated knife using a sawing motion.
Chocolate-Raspberry Trifle
⅓ c. dark crème de cacao liqueur or dark rum
⅓ c. brewed black coffee or water
2 tub refrigerated chocolate pudding
1 c. reduced-fat sour cream
2 c. heavy (whipping) cream
3 tbsp. confectioners’ sugar
1 chocolate-marble loaf cake or pound cake (14 oz)
1 bar bittersweet chocolate
3 baskets (1⁄2 pt each) red raspberries (reserve 8 berries for garnish)
Have ready a 3-qt trifle bowl or clear glass serving bowl (about 8-in. diam), preferably straight-sided.
Mix liqueur and coffee in a clear 1-cup measure. Combine pudding and sour cream in a medium bowl. In a large bowl, beat cream and confectioners' sugar with mixer on high speed until stiff, billowy peaks form when beaters are lifted.
Arrange half the cake slices in bottom of trifle bowl; drizzle with 1⁄2 the liqueur mixture. Spread with 1⁄2 the pudding mixture; sprinkle with 1⁄3 the chocolate shavings. Top with 1⁄2 the raspberries, then 1⁄2 the whipped cream. Repeat layers (reserve remaining shavings for garnish). Cover bowl with plastic wrap. Refrigerate at least 8 hours or up to 1 day.
Sprinkle with remaining chocolate shavings; garnish with reserved berries.
Can be prepared through Step 3 up to 1 day ahead. Refrigerate covered.
No-Bake Mocha Roll
1 10.75-oz store-bought frozen poundcake
2 large egg yolks
½ c. sugar
2 tbsp. cornstarch
1⅓ c. whole milk
¼ c. instant coffee
6 oz. semisweet chocolate chips
¾ c. heavy cream
14 chocolate-covered coffee beans
Using a long knife, trim the crust off the poundcake so cake resembles a brick (you won't need the crust). Cut cake lengthwise into 6 equal slices. Place slices, long sides touching, side by side on a sheet of wax paper on work surface. Top with wax paper.
With a rolling pin, roll slices into a rectangle, roughly 12 1/2" x 9 1/2" (slices should fuse together). If cake cracks, patch with crumbs (from ends) while rolling. Slide, still between wax paper, onto a flat baking sheet; set aside.
Whisk the yolks in a medium bowl, set aside. In a medium saucepan, whisk together the sugar and cornstarch. Whisk in the milk and bring to a boil. Boil, whisking constantly for 1 minute. Remove from heat.
Gradually whisk half the milk-sugar mixture into the yolks. Add the entire yolk mixture to the saucepan and cook over medium heat, stirring often, until the mixture thickens, 10 to 12 minutes.
Remove from heat and add the coffee and chocolate chips. Stir until coffee dissolves and chips melt. Transfer 1/2 cup of the custard mixture to a small bowl and cover with plastic, pressing the plastic directly against the surface; refrigerate.
Remove the wax paper from top of the cake. Spread the remaining custard evenly over the cake, leaving a 1/4-in border all the way around. Place a piece of wax paper directly on the chocolate custard-covered poundcake (to keep it from forming a skin). Refrigerate until chilled, about 30 minutes
Meanwhile, using an electric mixer, beat the cream in a large bowl until stiff peaks form. Fold in the reserved 1/2 cup chocolate custard; refrigerate until read to use.
Have ready a serving surface (see tip). Carefully lift wax paper off custard. Using wax paper under cake as an aid, roll up cake from a long side, jelly roll--style. Gently roll onto serving platter.
Scrape 1/3 cup of the reserved whipped cream mixture into resealable plastic bag; set aside. Frost the cake with the remaining whipped cream mixture.
Snip tip off corner of bag of reserved whipped cream and pipe 14 large dots down length of cake. Place a chocolate coffee bean on each. Refrigerate until frosting is firm, at least 2 hours or cover loosely with plastic and refrigerate for up to 2 days.
Have ready a serving surface at least 14 x 4 inches. If you don’t have a platter or tray that size, cover a piece of heavy cardboard, a plastic-foam board or a baking sheet with foil. Can be made up to 2 days ahead.
Ice Cream Sandwich Sundae Icebox Cake
Yield: 12 servings
Layers of ice cream sandwiches, caramel, hot fudge and Cool Whip, topped with chopped peanuts and maraschino cherries.
24 ice cream sandwiches (homemade or store-bought)
1 (12-ounce) jar caramel topping (or substitute homemade)
1 (12-ounce) jar hot fudge topping (or substitute homemade
1 (8-ounce) Cool Whip
Chopped peanuts
Maraschino cherries
1. Line the bottom of a 9x13-inch pan with half of the ice cream sandwiches, cutting them to fit as needed.
2. Spread the jar of caramel topping over top of the ice cream sandwiches. Place in the freezer for 10 minutes.
3. Arrange the remaining ice cream sandwiches on top of the caramel layer, again cutting as needed to fit the pan. Spread the hot fudge over the ice cream sandwiches. Spread the Cool Whip on top. Place in the freezer until ready to serve.
4. Serve with chopped peanuts and maraschino cherries. The dessert can be stored in the freezer for up to 1 month.
Cheesecake Stuffed Strawberries
Serves: 18-24 strawberries
1 Pint of Strawberries (or more… there will be cheesecake filling leftover but the size of the strawberries will determine how many you can fill)
2 oz White chocolate
Graham crumbs
Cheesecake Filling
6 oz Cream Cheese, softened
4 tablespoons powdered sugar
1 teaspoon of lemon juice
rind from 1 lemon
3 tablespoons heavy cream
Wash strawberries and dry well.
Cut the tops off the strawberries and hollow out the center using a small spoon or a strawberry huller (this is the type I use, works for tomatoes and strawberries)
Place the chocolate in a small dish and melt on 50% power for about 15 seconds.. continue in 10 second increments until the chocolate is melted
Slice a thin piece of the bottom of each strawberry so it can stand up and pat it dry with a paper towel. Dip the bottom of each strawberry into chocolate and then graham crumbs and place on a parchment lined pan.
Meanwhile, beat cream cheese, heavy cream, sugar, lemon juice and lemon rind if using until smooth and creamy.
Place the cream cheese mixture in a decorator or into a Ziploc bag. If using a Ziploc bag, snip off a corner.
Pipe the cream cheese mixture into each strawberry. Garnish with sprinkles or graham crumbs.
No Bake Buckeye Bars
Yield: one 8 inch square pan
Crust
1 cup chocolate graham cracker crumbs (about 1 sleeve of graham crackers)
6 tbsp unsalted butter, melted
Peanut Butter Layer
3/4 cup creamy peanut butter
8 oz (one package) cream cheese, softened
1 cup powdered sugar
2 tsp vanilla extract
1 cup heavy cream
Chocolate Ganache
1/2 cup chocolate chips
1/4 cup heavy cream
Melted peanut butter for drizzling on top if desired
Crust
Blend the chocolate graham crackers in a blender or food processor until they are crumbs.
In a small mixing bowl, combine the graham cracker crumbs and melted butter. Mix well.
In a lined or unlined 8 or 9 inch square baking pan, press the crumbs firmly into the pan.
Place the pan in the refrigerator for 30-60 minutes.
Peanut Butter Filling
In a large mixing bowl, combine the peanut butter, cream cheese, powdered sugar, and vanilla extract and beat using an electric mixer until well combined.
In a smaller mixing bowl, beat the heavy cream until stiff peaks form.
Add the heavy cream mixture to the peanut butter mixture and beat on low to incorporate.
Spread the peanut butter filling evenly on top of the crust.
Cover the pan with plastic wrap and place in the freezer for 5 hours.
Chocolate Ganache
Place chocolate chips in a medium heat-proof bowl.
In a small pot over low heat, heat the heavy cream until just before boiling.
Pour the heavy cream over the chocolate chips. Allow the mixture to stand for 1-2 minutes.
Use a spatula to stir the mixture until smooth.
Allow the ganache to come to room temperature before adding it to the bars.
Cover in plastic wrap and return the bars to the fridge or freeze until the ganache is set.
Cut into squares, garnish with melted peanut butter if desired. Serve chilled from the fridge or frozen from the freezer.
Semifreddo with Honeyed Peaches
8 oz. (about 1 c.) very cold crème fraîche or sour cream
1/4 c. confectioners' sugar
8 oz. very cold heavy cream
1/4 c. shelled unsalted pistachios, chopped
2 tbsp. fresh lime juice
1 tbsp. honey
4 ripe peaches, thinly sliced
1/4 c. small fresh mint leaves
Line an 8 1⁄2"-x-4 1⁄2" loaf pan with plastic wrap, leaving an overhang on all four sides.
Using an electric mixer with the whisk attachment, beat the crème fraîche until soft peaks form, 1 to 2 minutes. Add the sugar, whisking to combine.
With the mixer on low speed, gradually beat in cream. Increase speed and beat until stiff peaks form, 2 to 3 minutes.
Fold in pistachios, then transfer to the prepared pan. Freeze until set, at least 4 hours.
Ten minutes before serving, make the peach topping: In a medium bowl, whisk together lime juice and honey. Add peaches and toss to coat. Let sit, tossing occasionally, until peaches begin to release their liquid, at least 5 minutes.
Invert the semifreddo onto a serving platter and remove the plastic. Fold the mint into the peaches, then spoon the mixture and any juices over the semifreddo.
Key Lime Icebox Cakes
8 key limes or 2 regular limes
4 oz. cream cheese
1/2 c. sweetened condensed milk
1 c. very cold heavy cream
60 thin gingersnap cookies (we used two 5.2-oz. boxes of Anna's Ginger Thins)
Finely zest the limes. Transfer 1 teaspoon to a small bowl and set aside. Juice the limes (you should have about 4 tablespoons total).
Using an electric mixer with the whisk attachment, beat the cream cheese until smooth, 1 to 2 minutes. Add the sweetened condensed milk, lime juice and all but the reserved teaspoon zest; beat until smooth, 2 to 3 minutes.
Gradually add the cream, mixing to incorporate. Increase speed and beat until stiff peaks form, 1 to 2 minutes.
Make individual icebox cakes: Create stacks of 5 cookies by layering 2 teaspoons of the cream mixture between each cookie and on top, then sprinkle with the reserved lime zest. Refrigerate for at least 3 hours and up to 1 day. After 3 hours, cover lightly with plastic wrap.
No-Bake Chocolate Mousse Pie
7 oz. chocolate wafer cookies (about 32; we used Nabisco Famous Wafers)
6 tbsp. unsalted butter, melted, plus 4 tbsp.
10 oz. bittersweet chocolate, chopped
2 1/2 c. plus 1 1/2 c. heavy cream
1/4 c. confectioners' sugar
2 tbsp. unsweetened cocoa powder
Chocolate curls, for serving
In a food processor, pulse the cookies to form fine crumbs. Add 6 tablespoons melted butter and pulse to combine. Transfer to a 9-inch pie dish and press evenly on the bottom and up the sides. Refrigerate for at least 20 minutes.
Meanwhile, in a heavy-bottomed saucepan, bring 1/3 cup water to a boil. Reduce heat to low and stir in the chocolate, marshmallows and remaining 4 tablespoon butter until melted. Transfer to a large bowl.
Using an electric mixer, beat 1 1/2 cups of the cream in a second large bowl until stiff peaks form. Fold teh cream into the chocolate mixture. Transfer to the prepared pie dish, spreading evenly and chill until firm, about 1 hour or up to 1 day.
One hour before serving, whip the remaining 1 1/2 cups cream with confectioners' sugar and cocoa powder until stiff. Spoon over the mousse and refrigerate for at least 1 hour (and up to 1 day). Top with the chocolate curls just before serving, if desired.
No-Bake Raspberry Cheesecake Pots
Cheesecake Batter
1½ package cream cheese
3 tbsp. granulated sugar
1 c. heavy cream
1 tbsp. fresh lemon juice
Other Ingredients
8 graham crackers
12 oz. fresh raspberries
½ c. raspberry jam
8 glass jars
Using an electric mixer, beat the cream cheese and sugar until smooth.
Reduce the mixer speed to low and gradually add the heavy cream. Increase the speed to high and beat until thick and stiff, about 2 minutes. Beat in the lemon juice.
Spoon graham cracker crumbs into the jars. Top with cheesecake batter, raspberries, and jam, alternating red layers with cheesecake batter. Refrigerate for at least 2 hours before serving.
Variation: Chocolate-Hazelnut Cheesecake Batter: Omit the lemon juice. Fold 1/2 cup chocolate-hazelnut spread (such as Nutella) into the cheesecake batter until fully incorporated.
No-Bake Strawberry Cheesecake
Crust
6 whole lowfat honey graham crackers (2‑squares each)
2 tbsp. butter, melted
Filling
1 box strawberry-kiwi flavor gelatin
.67 c. boiling water
1 tub cottage cheese
2 bricks fat-free cream cheese
2 tbsp. sugar
2 tsp. strawberry extract or 1 tsp vanilla extract
Topping
1 pt. fresh strawberries
2 tbsp. Strawberry jelly
Garnish: small mint leaves
Note - I use the real products - no fat-free, etc.
Coat an 8 x 3-in. springform pan with nonstick spray.
Crust: Mix crumbs with butter mixture until evenly moistened. Press firmly over bottom and 3⁄4 in. up side of prepared pan. Place in freezer.
Filling: Dissolve gelatin in boiling water in a 1-cup measure. Purée cottage cheese in food processor until creamy. Add gelatin, cream cheese, sugar and extract; process until smooth. Pour into prepared crust; smooth top. Cover and refrigerate 4 hours, or until set.
Topping: Wash and dry berries; remove stems. Quarter each lengthwise and place in a bowl; add jelly and gently toss to coat. Remove sides of springform pan; place cheesecake on serving plate. Spoon on berry mixture; sprinkle with mint leaves.
Can be made, without the strawberry topping, up to 3 days ahead. Refrigerate covered. Prepare Topping just before serving.
No-Bake Hot Cocoa Cake
2 c. heavy cream
½ c. sour cream
½ c. confectioners' sugar
½ c. hot cocoa mix (use one without milk powder)
1 tsp. pure vanilla extract
¼ tsp. kosher salt
70 chocolate wafer cookies (we used Famous Chocolate Wafers, about 1½ 9-ounce package)
Using an electric mixer on high, beat the heavy cream, sour cream, confectioners’ sugar, hot cocoa mix, vanilla, and salt in a large bowl until stiff peaks form.
Dab some of the cream mixture on one cookie and place it in the center of a serving platter (the cream will help keep it in place). Repeat with 6 cookies, arranging them around and touching the center cookie.
Spread 1/2 cup of the cream mixture on top, spreading over the cookies, leaving a 1/2-inch border around the edge. Place a cookie in the center of the cream and arrange 6 cookies around it. Repeat with 1/2 cup of the cocoa cream and 7 cookies to make 10 layers of cookies total. Top with the remaining cream.
Refrigerate at least 2 hours and up to overnight. Sprinkle with crushed chocolate cookies before serving, if desired.
Chocolate-Peanut Butter Refrigerator Cake
2½ c. heavy (whipping) cream
1 bag peanut butter chips
18 whole chocolate graham crackers
Heat 2⁄3 cup cream in a large microwave-safe bowl until steaming. Add chips; whisk until smooth. Slowly whisk in remaining cream. Chill 15 minutes.
Beat with mixer just until soft peaks form. Arrange 3 crackers, side by side, long edges touching, on serving plate. Spread evenly with 1⁄2 cup cream mixture. Repeat for 4 more layers; add 1 more layer crackers. Chill 1 hour. Chill remaining cream.
Spread top and sides of cake with cream. Chill 4 hours or up to 2 days.
Decorate with peanut butter chips, if desired. Slice with a serrated knife using a sawing motion.
Chocolate-Raspberry Trifle
⅓ c. dark crème de cacao liqueur or dark rum
⅓ c. brewed black coffee or water
2 tub refrigerated chocolate pudding
1 c. reduced-fat sour cream
2 c. heavy (whipping) cream
3 tbsp. confectioners’ sugar
1 chocolate-marble loaf cake or pound cake (14 oz)
1 bar bittersweet chocolate
3 baskets (1⁄2 pt each) red raspberries (reserve 8 berries for garnish)
Have ready a 3-qt trifle bowl or clear glass serving bowl (about 8-in. diam), preferably straight-sided.
Mix liqueur and coffee in a clear 1-cup measure. Combine pudding and sour cream in a medium bowl. In a large bowl, beat cream and confectioners' sugar with mixer on high speed until stiff, billowy peaks form when beaters are lifted.
Arrange half the cake slices in bottom of trifle bowl; drizzle with 1⁄2 the liqueur mixture. Spread with 1⁄2 the pudding mixture; sprinkle with 1⁄3 the chocolate shavings. Top with 1⁄2 the raspberries, then 1⁄2 the whipped cream. Repeat layers (reserve remaining shavings for garnish). Cover bowl with plastic wrap. Refrigerate at least 8 hours or up to 1 day.
Sprinkle with remaining chocolate shavings; garnish with reserved berries.
Can be prepared through Step 3 up to 1 day ahead. Refrigerate covered.
No-Bake Mocha Roll
1 10.75-oz store-bought frozen poundcake
2 large egg yolks
½ c. sugar
2 tbsp. cornstarch
1⅓ c. whole milk
¼ c. instant coffee
6 oz. semisweet chocolate chips
¾ c. heavy cream
14 chocolate-covered coffee beans
Using a long knife, trim the crust off the poundcake so cake resembles a brick (you won't need the crust). Cut cake lengthwise into 6 equal slices. Place slices, long sides touching, side by side on a sheet of wax paper on work surface. Top with wax paper.
With a rolling pin, roll slices into a rectangle, roughly 12 1/2" x 9 1/2" (slices should fuse together). If cake cracks, patch with crumbs (from ends) while rolling. Slide, still between wax paper, onto a flat baking sheet; set aside.
Whisk the yolks in a medium bowl, set aside. In a medium saucepan, whisk together the sugar and cornstarch. Whisk in the milk and bring to a boil. Boil, whisking constantly for 1 minute. Remove from heat.
Gradually whisk half the milk-sugar mixture into the yolks. Add the entire yolk mixture to the saucepan and cook over medium heat, stirring often, until the mixture thickens, 10 to 12 minutes.
Remove from heat and add the coffee and chocolate chips. Stir until coffee dissolves and chips melt. Transfer 1/2 cup of the custard mixture to a small bowl and cover with plastic, pressing the plastic directly against the surface; refrigerate.
Remove the wax paper from top of the cake. Spread the remaining custard evenly over the cake, leaving a 1/4-in border all the way around. Place a piece of wax paper directly on the chocolate custard-covered poundcake (to keep it from forming a skin). Refrigerate until chilled, about 30 minutes
Meanwhile, using an electric mixer, beat the cream in a large bowl until stiff peaks form. Fold in the reserved 1/2 cup chocolate custard; refrigerate until read to use.
Have ready a serving surface (see tip). Carefully lift wax paper off custard. Using wax paper under cake as an aid, roll up cake from a long side, jelly roll--style. Gently roll onto serving platter.
Scrape 1/3 cup of the reserved whipped cream mixture into resealable plastic bag; set aside. Frost the cake with the remaining whipped cream mixture.
Snip tip off corner of bag of reserved whipped cream and pipe 14 large dots down length of cake. Place a chocolate coffee bean on each. Refrigerate until frosting is firm, at least 2 hours or cover loosely with plastic and refrigerate for up to 2 days.
Have ready a serving surface at least 14 x 4 inches. If you don’t have a platter or tray that size, cover a piece of heavy cardboard, a plastic-foam board or a baking sheet with foil. Can be made up to 2 days ahead.
Ice Cream Sandwich Sundae Icebox Cake
Yield: 12 servings
Layers of ice cream sandwiches, caramel, hot fudge and Cool Whip, topped with chopped peanuts and maraschino cherries.
24 ice cream sandwiches (homemade or store-bought)
1 (12-ounce) jar caramel topping (or substitute homemade)
1 (12-ounce) jar hot fudge topping (or substitute homemade
1 (8-ounce) Cool Whip
Chopped peanuts
Maraschino cherries
1. Line the bottom of a 9x13-inch pan with half of the ice cream sandwiches, cutting them to fit as needed.
2. Spread the jar of caramel topping over top of the ice cream sandwiches. Place in the freezer for 10 minutes.
3. Arrange the remaining ice cream sandwiches on top of the caramel layer, again cutting as needed to fit the pan. Spread the hot fudge over the ice cream sandwiches. Spread the Cool Whip on top. Place in the freezer until ready to serve.
4. Serve with chopped peanuts and maraschino cherries. The dessert can be stored in the freezer for up to 1 month.
Cheesecake Stuffed Strawberries
Serves: 18-24 strawberries
1 Pint of Strawberries (or more… there will be cheesecake filling leftover but the size of the strawberries will determine how many you can fill)
2 oz White chocolate
Graham crumbs
Cheesecake Filling
6 oz Cream Cheese, softened
4 tablespoons powdered sugar
1 teaspoon of lemon juice
rind from 1 lemon
3 tablespoons heavy cream
Wash strawberries and dry well.
Cut the tops off the strawberries and hollow out the center using a small spoon or a strawberry huller (this is the type I use, works for tomatoes and strawberries)
Place the chocolate in a small dish and melt on 50% power for about 15 seconds.. continue in 10 second increments until the chocolate is melted
Slice a thin piece of the bottom of each strawberry so it can stand up and pat it dry with a paper towel. Dip the bottom of each strawberry into chocolate and then graham crumbs and place on a parchment lined pan.
Meanwhile, beat cream cheese, heavy cream, sugar, lemon juice and lemon rind if using until smooth and creamy.
Place the cream cheese mixture in a decorator or into a Ziploc bag. If using a Ziploc bag, snip off a corner.
Pipe the cream cheese mixture into each strawberry. Garnish with sprinkles or graham crumbs.
No Bake Buckeye Bars
Yield: one 8 inch square pan
Crust
1 cup chocolate graham cracker crumbs (about 1 sleeve of graham crackers)
6 tbsp unsalted butter, melted
Peanut Butter Layer
3/4 cup creamy peanut butter
8 oz (one package) cream cheese, softened
1 cup powdered sugar
2 tsp vanilla extract
1 cup heavy cream
Chocolate Ganache
1/2 cup chocolate chips
1/4 cup heavy cream
Melted peanut butter for drizzling on top if desired
Crust
Blend the chocolate graham crackers in a blender or food processor until they are crumbs.
In a small mixing bowl, combine the graham cracker crumbs and melted butter. Mix well.
In a lined or unlined 8 or 9 inch square baking pan, press the crumbs firmly into the pan.
Place the pan in the refrigerator for 30-60 minutes.
Peanut Butter Filling
In a large mixing bowl, combine the peanut butter, cream cheese, powdered sugar, and vanilla extract and beat using an electric mixer until well combined.
In a smaller mixing bowl, beat the heavy cream until stiff peaks form.
Add the heavy cream mixture to the peanut butter mixture and beat on low to incorporate.
Spread the peanut butter filling evenly on top of the crust.
Cover the pan with plastic wrap and place in the freezer for 5 hours.
Chocolate Ganache
Place chocolate chips in a medium heat-proof bowl.
In a small pot over low heat, heat the heavy cream until just before boiling.
Pour the heavy cream over the chocolate chips. Allow the mixture to stand for 1-2 minutes.
Use a spatula to stir the mixture until smooth.
Allow the ganache to come to room temperature before adding it to the bars.
Cover in plastic wrap and return the bars to the fridge or freeze until the ganache is set.
Cut into squares, garnish with melted peanut butter if desired. Serve chilled from the fridge or frozen from the freezer.
Aucun commentaire:
Enregistrer un commentaire