Category: DESSERTS

CHOCOLATE CREAM CHEESE BRAID

Taste and Create was started as a food event by Nicole from For the Love of Food.  The whole purpose of Taste and Create was, and has been, and continues to be to create a community of bloggers who test each others’ recipes and share links. The participants of the event are paired together and try a new recipe from one another’s blog.
This month I was paired with ANGRY ASIAN CREATIONS. I love being paired with someone I’ve never been paired with before I inevitably learn sooooooo much, and find great new recipes.  I chose her SWEET BRAIDED BREAD recipe which she adapted from KING ARTHUR FLOUR. I chose it because I was having a serious chocolate craving at the time and it seemed holidayish too.  I used a cream cheese (honey nut) chocolate chip filling.

PEANUT BUTTER CHOCOLATE CHOCOLATE CHIP COOKIES

Peanut Butter Chocolate Chocolate Chip Cookies
2 1/2 cups flour
1/2 teaspoon sea salt
1/2 teaspoon baking soda
1 teaspoon PURE vanilla
1 cup butter, softened
1 cup peanut butter
1 cup sugar
1 cup brown sugar, packed
2 teaspoons cocoa
2 large eggs
1 (12 oz) bag semi sweet chocolate chips

  • Preheat oven to 375F.  
  • Whisk together dry ingredients and set aside.
  • In a large mixing bowl, mix together butter and peanut butter until well blended.
  • Add sugar and brown sugar and cream well.
  • Gradually beat in flour mixture.
  • Fold in chocolate chips.
  • Drop dough from rounded teaspoons onto cookie sheets.
  • Bake 10-13 minutes.
  • Allow cookies o cool on the sheet for 2 minutes.
  • Remove cookies to a cooling rack. 

    SLOW COOKER APPLE SAUCE

    Slow Cooker Apple Sauce
    8 cups diced apples (peeled and cored)
    1 cup golden raisins
    1 cup light brown sugar
    1 tablespoon ground cinnamon
    1 dash freshly grated nutmeg
    4 tablespoons unsalted butter
    1/2 teaspoon Sea salt
    2 teaspoons pure vanilla extract

    • Put all the ingredient in a slow cooker and mix thoroughly.  
    • Cover and cook on high until apples are tender, about 3 hours.
    • Add raisins last hour.
    • This produces a  yummy salted-cinnamon-vanilla-caramel sauce that coats the apples and will thicken slightly upon cooling.  
    • Cool uncovered for a thicker sauce.

    Homemade Mounds Bars–Save Room for Dessert

    Homemade Mounds Candy Bars
    7 ounces sweetened condensed milk
    2 cups powered sugar
    1 teaspoon vanilla extract
    1 (14 ounce) bag flaked coconut
    24 ounces dark chocolate chips
    • Mix the first four ingredients together. The mixture will be very firm.
    • Form into desired shape (I formed mine into an oval shape). Place on cookie sheet and cover with plastic wrap.
    • Refrigerate for about an hour.
    • Melt chocolate chips in the microwave on 10 second intervals in a microwave safe bowl.
    • Dip coconut bars into melted chocolate. After covering each bar with chocolate I placed them on the end of a fork and tapped them on the side of the bowl to remove the excess chocolate.
    • Place each bar on wax paper and allow chocolate to harden.
    I got 25 candy bars out of this mixture.
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    Mexican Cookies – Cooking With Chaya

    I had no idea what I wanted to share with you but after making these simple cookies, my path was obvious.  This chocolate cookie fills your mouth with the sense of chocolate melting.  The chocolate is not melting but that cookie could have fooled me.

    The secret of this cookie is the cayenne and I would put in, more than I did.  It needed a real kick.  On the other hand, if it is only a chocolate cookie, you want, don’t worry about the amount of cayenne.  I would make this, at any time, without the heat.
    Mexican Chocolate Cookies (adapted from Cooking Light)

    • 5 ounces bittersweet (60 to 70 percent) chocolate, coarsely chopped
    • 3/4 cup all-purpose flour 
    • 1/2 teaspoon ground cinnamon 
    • 1/4 teaspoon baking powder 
    • 1/4 teaspoon salt 
    • Dash of black pepper
    • Dash of ground red pepper
    • 1 1/4 cups sugar 
    • 1/4 cup butter, softened 
    • 1 large egg 
    • 1 teaspoon vanilla extract 
    • Cooking spray 

    Preparation

      • Preheat oven to 350°.
      • Place chocolate in a small glass bowl; microwave at HIGH 1 minute or until almost melted, stirring until smooth. ( I melt for 25 seconds and check it.  I would be afraid to go with a minute on High.) Cool to room temperature. (What a pleasure not to use a saucepan and to clean it.)
      • Lightly spoon flour into a dry measuring cup; level with a knife. Combine flour and next 5 ingredients (through red pepper); stir with a whisk.
      • Combine sugar and butter in a large bowl; beat with a mixer at medium speed until well blended (about 5 minutes). Add egg; beat well. Add cooled chocolate and vanilla; beat just until blended. 
      • Add flour mixture; beat just until blended. 
      • Drop dough by level tablespoons (I made teaspoon sized cookies and baked for 8 minutes.) 2 inches apart on baking sheets coated with cooking spray. 
      • Bake at 350° for 10 minutes or until almost set. Remove from oven. Cool on pans 2 minutes or until set. 
      • Remove from pans; cool completely on a wire rack.
          Cooking Light – DECEMBER 2007




          Fire Day Friday: Peanut Butter Pie with Vanilla Bean Whipped Cream

          Yes, yes, I know.. this has nothing to do with grilling… but I will admit to you that I completely forgot that it was my turn to post today, so I’m giving you the same post I have up on my site.  I figured almost everyone would be able to forgive me if I could give you such a great recipe you forget it’s not done over fire 🙂 

          I’ve been wanting to make this pie since I first saw it on the Taste of Home website.  The problem is, if I make a pie, it’s just Chris and I and… well… frankly… we’ll eat the whole thing.  No, not in one sitting, but still, we end up eating a whole pie.  I feel bad that in 3 or 4 days (or less depending on the size of each slice), I’ve eaten half a pie.. it just feels wrong (yet oh so right) – so, I don’t make a lot of pies, hence why it took me so long to make this 🙂 

          The nice thing about the holiday season is that I don’t guilt myself about eating half a pie in a matter of days.  So, when Chris suggested making a dessert of some kind for Thanksgiving, I immediately said.. Peanut Butter Pie!!!  Mmmmmmmm!!!  He happily agreed. 

          Now, had I been thinking proactively, I probably would have added some vanilla bean into the pie mixture, but for some reason I had it in my mind to make vanilla bean whipped cream and didn’t think past that.  That’s ok, the pie was incredibly fantastic and the homemade whipped cream was just the icing on the cake… or the whipped cream on the pie in this case, I guess you could say.  The pie is simple, the whipped cream is simple, there is no excuse NOT to make this.

          Peanut Butter Pie with Vanilla Bean Whipped Cream
          Pie recipe courtesy Taste of Home, Whipped cream recipe created by Jenn’s Food Journey
          Printable Recipe 
          Ingredients:
          3/4 cup creamy peanut butter
          4 oz cream cheese, softened
          1 cup powdered sugar
          1 (8oz) carton frozen whipped topping, thawed
          1 9-inch graham cracker pie crust
          For the Whipped Cream –
          1/2 cup heavy whipping cream
          1 vanilla bean, split and scraped
          3-4 Tablespoons powdered sugar (you may want to use more or less depending on taste and consistency you desire)

          Directions:
          In a large bowl, beat the peanut butter, cream cheese, and 1 cup powdered sugar together until smooth.  Fold in whipped topping; pour into pie crust.  Chill for at least 4 hours.

          To make the whipped cream – add the whipping cream and vanilla bean to a bowl.  Beat in the powdered sugar one tablespoon at a time until you get the right flavor and consistency.  Serve on top of pie.  Refrigerate any leftovers.  Enjoy!

           

          KEY LIME CHEESECAKE with BLUEBERRY CARAMEL SAUCE

          When I was a little girl my great aunt, Looney Louise, (okay we didn’t call her looney to her face, but it is what made her such fun) made a blueberry pudding cake with a tart lemon sauce that was out of this world!  When Ron asked me to review NuNatural’s products Aunt Louise’s recipe was the furthest thing from my mind.  After reviewing all the wonderful products that NuNaturals was gracious enough to send me and perusing the hundreds of recipes they also sent me, I settled on the blueberry cheesecake recipe.  The more I thought of blueberries, the more I thought of Louise and so I made the requisite recipe changes to make it my own and bring me close to the reverse of Looney Louise’s recipe.
          Recipe aside, I have to say that every NuNatural’s product I tried is excellent.  I am a total convert!  I was forced years ago to give up any chemically altered sugars so only had full bodied sugar to live on.  NuNatural’s products are not chemically altered, but based on Stevia, a natural plant! 
          KEY LIME PIE with CARAMEL BLUEBERRY SAUCE

          Crust: 
          1 1/2 cups graham cracker crumbs   
          6 tablespoons butter   
          15 drops NuNatural’s liquid stevia extract

          Filling:  
          16 ounces cream cheese 
          1/3 cup key lime juice  
          1 egg   
          1 teaspoon NuNatural’s white stevia powder

          • Crush about 12 graham crackers to make 1 1/2 cups of graham cracker crumbs. 
          • Combine graham cracker crumbs, stevia extract and 6 tablespoons of melted butter in a medium mixing bowl. 
          • Spread the mixture evenly over the bottom and sides, pressing it to make it firm. 
          • Bake at 350° until golden brown (about 10 minutes). 
          • Allow to cool completely before using. 
          • Using a mixer, mix the ingredients in a bowl until the mixture is smooth and fluffy. Don’t overdo it. 
          • Pour the mixture into the sugar-free graham cracker crust, spreading evenly and bake at 350° until lightly browned (about 30 minutes).

          Sauce:

          2 cups fresh blueberries
          5 tablespoons water, divided
          Pinch of coarse kosher salt
          4 teaspoons NuNatural’s white stevia powder
          7 drops NuNatural’s liquid Vanilla stevia 
          2 tablespoons Hershey’s caramel sauce
          2 teaspoons plus 1 tablespoon fresh lemon juice
          • Combine berries, 1 tablespoon water, and coarse salt in medium saucepan. 
          • Stir and mash over medium-low heat until reduced to sauce consistency, about 4 minutes. Set aside. 
          • Combine sugar, 4 tablespoons water, and 2 teaspoons lemon juice in large saucepan. Stir over medium-low heat until sugar dissolves. 
          • Increase heat and boil without stirring until syrup is golden amber, occasionally brushing down sides of pan with wet pastry brush and swirling pan, 9 minutes. Remove from heat. 
          • Stir in blueberry sauce; let stand 5 minutes. 
          • Cool sauce to room temperature. 
          • Stir in remaining 1 tablespoon lemon juice.

          • I was not paid for this review, but did receive free products to try. All opinions are my own. Their products are all natural, easy to convert and taste great!

          KEY LIME CHEESECAKE with BLUEBERY CARAMEL SAUCE

          When I was a little girl my great aunt, Looney Louise, (okay we didn’t call her looney to her face, but it is what made her such fun) made a blueberry pudding cake with a tart lemon sauce that was out of this world!  When Ron asked me to review NuNatural’s products Aunt Louise’s recipe was the furthest thing from my mind.  After reviewing all the wonderful products that NuNaturals was gracious enough to send me and perusing the hundreds of recipes they also sent me, I settled on the blueberry cheesecake recipe.  The more I thought of blueberries, the more I thought of Louise and so I made the requisite recipe changes to make it my own and bring me close to the reverse of Looney Louise’s recipe.
          Recipe aside, I have to say that every NuNatural’s product I tried is excellent.  I am a total convert!  I was forced years ago to give up any chemically altered sugars so only had full bodied sugar to live on.  NuNatural’s products are not chemically altered, but based on Stevia, a natural plant! 
          KEY LIME PIE with CARAMEL BLUEBERRY SAUCE
          Crust: 
          1 1/2 cups graham cracker crumbs   
          6 tablespoons butter   
          15 drops NuNatural’s liquid stevia extract

          Filling:  
          16 ounces cream cheese 
          1/3 cup key lime juice  
          1 egg   
          1 teaspoon NuNatural’s white stevia powder
          • Crush about 12 graham crackers to make 1 1/2 cups of graham cracker crumbs. 
          • Combine graham cracker crumbs, stevia extract and 6 tablespoons of melted butter in a medium mixing bowl. 
          • Spread the mixture evenly over the bottom and sides, pressing it to make it firm. 
          • Bake at 350° until golden brown (about 10 minutes). 
          • Allow to cool completely before using. 
          • Using a mixer, mix the ingredients in a bowl until the mixture is smooth and fluffy. Don’t overdo it. 
          • Pour the mixture into the sugar-free graham cracker crust, spreading evenly and bake at 350° until lightly browned (about 30 minutes).
          Sauce:
          2 cups fresh blueberries
          5 tablespoons water, divided
          Pinch of coarse kosher salt
          4 teaspoons NuNatural’s white stevia powder
          7 drops NuNatural’s liquid Vanilla stevia 
          2 tablespoons Hershey’s caramel sauce
          2 teaspoons plus 1 tablespoon fresh lemon juice
          • Combine berries, 1 tablespoon water, and coarse salt in medium saucepan. 
          • Stir and mash over medium-low heat until reduced to sauce consistency, about 4 minutes. Set aside. 
          • Combine sugar, 4 tablespoons water, and 2 teaspoons lemon juice in large saucepan. Stir over medium-low heat until sugar dissolves. 
          • Increase heat and boil without stirring until syrup is golden amber, occasionally brushing down sides of pan with wet pastry brush and swirling pan, 9 minutes. Remove from heat. 
          • Stir in blueberry sauce; let stand 5 minutes. 
          • Cool sauce to room temperature. 
          • Stir in remaining 1 tablespoon lemon juice.

          I was not paid for this review, but did receive free products to try. All opinions are my own.  Their products are all natural, easy to convert and taste great!

          KEY LIME CHEESECAKE with BLUEBERRY CARAMEL SAUCE ~ TRY A NEW RECIPE DAY

          TODAY IS TRY A NEW RECIPE DAY AND I HAVE A GREAT ONE FOR YOU!

          When I was a little girl my great aunt, Looney Louise, (okay we didn’t call her looney to her face, but it is what made her such fun) made a blueberry pudding cake with a tart lemon sauce that was out of this world!  When Ron asked me to review NuNatural’s products Aunt Louise’s recipe was the furthest thing from my mind.  After reviewing all the wonderful products that NuNaturals was gracious enough to send me and perusing the hundreds of recipes they also sent me, I settled on the blueberry cheesecake recipe.  The more I thought of blueberries, the more I thought of Louise and so I made the requisite recipe changes to make it my own and bring me close to the reverse of Looney Louise’s recipe.


          Recipe aside, I have to say that every NuNatural’s product I tried is excellent.  I am a total convert!  I was forced years ago to give up any chemically altered sugars so only had full bodied sugar to live on.  NuNatural’s products are not chemically altered, but based on Stevia, a natural plant! 
          KEY LIME PIE with CARAMEL BLUEBERRY SAUCE
          Crust: 
          1 1/2 cups graham cracker crumbs   
          6 tablespoons butter   
          15 drops NuNatural’s liquid stevia extract

          Filling:  
          16 ounces cream cheese 
          1/3 cup key lime juice  
          1 egg   
          1 teaspoon NuNatural’s white stevia powder
          • Crush about 12 graham crackers to make 1 1/2 cups of graham cracker crumbs. 
          • Combine graham cracker crumbs, stevia extract and 6 tablespoons of melted butter in a medium mixing bowl. 
          • Spread the mixture evenly over the bottom and sides, pressing it to make it firm. 
          • Bake at 350° until golden brown (about 10 minutes). 
          • Allow to cool completely before using. 
          • Using a mixer, mix the ingredients in a bowl until the mixture is smooth and fluffy. Don’t overdo it. 
          • Pour the mixture into the sugar-free graham cracker crust, spreading evenly and bake at 350° until lightly browned (about 30 minutes).
          Sauce:
          2 cups fresh blueberries
          5 tablespoons water, divided
          Pinch of coarse kosher salt
          4 teaspoons NuNatural’s white stevia powder
          7 drops NuNatural’s liquid Vanilla stevia
          2 tablespoons Hershey’s caramel sauce
          2 teaspoons plus 1 tablespoon fresh lemon juice 
          • Combine berries, 1 tablespoon water, and coarse salt in medium saucepan. 
          • Stir and mash over medium-low heat until reduced to sauce consistency, about 4 minutes. Set aside. 
          • Combine sugar, 4 tablespoons water, and 2 teaspoons lemon juice in large saucepan. Stir over medium-low heat until sugar dissolves. 
          • Increase heat and boil without stirring until syrup is golden amber, occasionally brushing down sides of pan with wet pastry brush and swirling pan, 9 minutes. Remove from heat. 
          • Stir in blueberry sauce; let stand 5 minutes. 
          • Cool sauce to room temperature. 
          • Stir in remaining 1 tablespoon lemon juice.
          I was not paid for this review, but did receive free products to try. All opinions are my own.  Their products are all natural, easy to convert and taste great!

          BANANAS FOSTER ~ CROCK POT STYLE

          12 bananas cut into quarters
          1 cup flaked coconut
          1 tsp. ground cinnamon
          1/2 tsp salt
          1 cup dark corn syrup
          2/3 cup butter, melted
          2 tsp grated lemon peel
          1/4 cup lemon juice
          2 tsp rum
          12 slices pound cake
          1 quart vanilla ice cream

          • Combine bananas and coconut in 4 quart crock pot.
          • Whisk together cinnamon, salt, corn syrup, butter, lemon peel, lemon juice, and rum in a medium bowl until well blended.
          • Pour over bananas. 
          • Cover cook on low 1 to 2 hours. 
          • To serve arrange bananas on pound cake slices. Top with ice cream and pour warm sauce on top.

          LUAU BENEDICTS

          LUAU BENEDICTS
          1 English muffin per person
          2 eggs per person
          leftover sweet and sour pulled pork
          Hollandaise sauce

          • Prepare Hollandaise sauce.
          • Toast English muffins.
          • Poach eggs.
          • Layer together starting with English muffin, pulled pork, poached egg and the hollandaise sauce.
          • Enjoy.

          HOLLANDAISE SAUCE
          1/2 cup butter
          3 large egg yolks
          1 tablespoon plus 1 teaspoon of lemon juice
          1/8 teaspoon salt
          dash cayenne pepper or hot pepper sauce
          2 tablespoons hot water
          finely chopped fresh parsley, if desired

          •    Heat butter in a heavy saucepan until hot and foamy, but not browned.
          •    In a small bowl, whisk or beat egg yolks with lemon juice, salt, and  hot sauce.
          •    Gradually beat in butter, then water.
          •    Return mixture to saucepan and beat over very low heat until mixture is slightly thickened.
          •    Serve immediately or let stand over warm water for up to 30 minutes.
          •    If desired, sprinkle with chopped fresh parsley before serving.

          Makes about 2/3 cup of hollandaise sauce.

          CREAM CHEESE CHOCOLATE CHIP COOKIE–Save Room for Dessert

          Hello Monday!

          Have I got a great chocolate chip cookie recipe for you!
          These are my favorite chocolate chip…hands down! I was once told that if Soft Batch cookies and the refrigerated pre-made Nestle Toll House cookies got married and had baby cookies, that these cookies would be their first born. I’ll let you judge for yourself!
          Cream Cheese Chocolate Chip Cookies
          recipe from Jenn
          2 1/2 cups all-purpose flour
          1 teaspoon baking soda
          1/2 teaspoon kosher salt
          8 oz package of cream cheese, softened
          1 cup (2 sticks) unsalted butter, softened
          1 1/2 cups packed brown sugar
          1 egg
          1 teaspoon vanilla
          12 oz bag of milk or semi-sweet chocolate chips
          • Preheat oven to 350 degrees F.
          • In a large bowl, combine the flour, baking soda, and salt. Whisk to combine; set aside.
          • In a large bowl mix cream cheese and the butter. Beat on medium speed until creamy and light, about 2 minutes.
          • Add the brown sugar and mix well, add the egg and vanilla. Beat on medium speed for 1 minute.
          • Slowly, add the flour mixture a little at a time, until well combined.
          • Fold in chocolate chips. I refrigerated dough for at least an hour, but you can skip that if you want.
          • Spoon about 2 tablespoons of dough onto greased cookie sheet.
          • Place in oven and bake for 12 minutes, or until the edges are golden.
          • Let rest on cookie sheet for 5 minutes then move to a wire rack to cool completely.
            Please come visit me at at Paper Plates and Chin