Posts Tagged ‘dessert’

Cheesecake Brownie Squares

Cheesecake Brownie Squares

1 package fudge brownie mix (13-inch x 9-inch pan size)
2 packages (3 ounces each) cream cheese, softened
6 tablespoons butter, softened
1/2 cup sugar
2 tablespoons all-purpose flour
1 teaspoon vanilla extract
2 eggs, lightly beaten
1 can (16 ounces) chocolate frosting

Prepare brownie mix batter according to package directions. Spread 2 cups into a greased 13×9-in. baking dish; set aside.

In a small bowl, beat the cream cheese, butter, sugar, flour and vanilla until smooth. Add eggs; beat on low speed just until combined. Spread evenly over brownie batter. Top with remaining brownie batter. Cut through batter with a knife to swirl.

Bake at 350° for 28-32 minutes or until a toothpick inserted near the center comes out with moist crumbs (brownies may appear moist). Cool completely on a wire rack. Spread frosting over brownies. Yield: 3 dozen.

Recipe found here: Cheesecake Brownie Squares

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Double Chocolate Espresso Cheesecake

Double Chocolate Espresso Cheesecake

1-1/2 cups crushed vanilla wafers (about 45)
1/4 cup butter, melted
2 tablespoons sugar
1/4 teaspoon instant espresso powder

4 packages (8 ounces each) cream cheese, softened
1-1/2 cups sugar
1 cup sour cream
1 cup 60% cacao bittersweet chocolate baking chips, melted
1/2 cup baking cocoa
1/4 cup half-and-half cream
1 tablespoon all-purpose flour
5 eggs, lightly beaten
1-1/2 teaspoons instant espresso powder
1 teaspoon vanilla extract

1 cup coffee liqueur
1 tablespoon half-and-half cream
1 cup heavy whipping cream
2 tablespoons confectioners’ sugar
1/2 cup 60% cacao bittersweet chocolate baking chips, chopped
16 chocolate-covered coffee beans

Place a greased 9-in. springform pan on a double thickness of heavy-duty foil (about 18 in. square). Securely wrap foil around pan.

In a large bowl, combine the wafer crumbs, butter, sugar and espresso powder. Press onto the bottom and 1-in. up the sides of prepared pan.

In a large bowl, beat the cream cheese, sugar, sour cream, melted chocolate, cocoa, cream and flour until smooth. Add eggs; beat on low speed just until combined. Stir in the espresso powder and vanilla. Pour into crust. Place springform pan in a large baking pan; add 1 in. of hot water to larger pan.

Bake at 350° for 60-70 minutes or until center is just set and top appears dull. Remove springform pan from water bath. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight. Remove sides of pan.

In a small saucepan, combine liqueur and half-and-half. Bring to a boil; cook until liquid is reduced by half. Meanwhile, in a large bowl, beat whipping cream until it begins to thicken. Add confectioners’ sugar; beat until stiff peaks form.

Drizzle cheesecake with coffee syrup; garnish with whipped cream, chocolate and coffee beans. Yield: 16 servings.

Recipe found here: Double Chocolate Espresso Cheesecake

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Lemon Cupcakes

Lemon Cupcakes

1/2 cup butter, softened
1 cup sugar
3 eggs
2 to 3 tablespoons grated lemon peel
1 teaspoon vanilla extract
1/4 teaspoon lemon extract
1-1/2 cups all-purpose flour
1/8 teaspoon salt
1/2 cup half-and-half cream

1/4 cup shortening
1-1/2 to 1-3/4 cups confectioners’ sugar
1/4 teaspoon vanilla extract
1/8 teaspoon lemon extract
5 to 6 teaspoons 2% milk

In a large bowl, cream butter and sugar. Add eggs, one at a time, beating well after each addition. Beat in lemon peel and extracts. Combine flour and salt; add to creamed mixture alternately with cream. Beat just until combined.

Fill paper-lined muffin cups three-fourths full. Bake at 325° for 15-22 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely.

For frosting, in a small bowl, beat shortening until fluffy. Gradually beat in the confectioners’ sugar , extracts and enough milk to reach spreading consistency. Frost cupcakes. Yield: 1 dozen.

Recipe found here: Lemon Cupcakes

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Cherry Bars

Cherry Bars

1 cup butter, softened
2 cups sugar
1 teaspoon salt
4 eggs
1 teaspoon vanilla extract
1/4 teaspoon almond extract
3 cups all-purpose flour
2 cans (21 ounces each) cherry pie filling

1 cup confectioners’ sugar
1/2 teaspoon vanilla extract
1/2 teaspoon almond extract
2 to 3 tablespoons milk

Preheat oven to 350°. In a large bowl, cream butter, sugar and salt until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in extracts. Gradually add flour.

Spread 3 cups batter into a greased 15x10x1-in. baking pan. Spread with pie filling. Drop remaining batter by teaspoonfuls over filling. Bake 30-35 minutes or until golden brown. Cool completely in pan on a wire rack.

In a small bowl, mix confectioners’ sugar, extracts and enough milk to reach desired consistency. Drizzle over top. Yield: 5 dozen.

Recipe found here: Cherry Bars

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Coffee Mousse

Coffee Mousse

1 envelope unflavored gelatin
1/4 cup cold water
2 teaspoons instant coffee granules
1/4 cup boiling water
Sugar substitute equivalent to 2 teaspoons sugar
2 ice cubes
2 cups plus 4 tablespoons reduced-fat whipped topping, divided
Additional coffee granules, crushed

In a small bowl, sprinkle gelatin over cold water; let stand for 2 minutes. In a small saucepan, dissolve coffee granules in boiling water. Add gelatin mixture; cook and stir just until gelatin is dissolved (do not boil).

Remove from the heat; stir in sugar substitute. Add ice cubes; stir until ice is melted and mixture begins to thicken.

Transfer to a large bowl; add 2/3 cup whipped topping. Beat until blended. Fold in 1-1/3 cups whipped topping.
Spoon into four individual serving dishes; top each with 1 tablespoon whipped topping. Refrigerate for at least 2 hours. Just before serving, dust with crushed coffee granules. Yield: 4 servings.

Recipe found here: Coffee Mousse

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Paradise Parfaits

Paradise Parfaits

2 cups cold fat-free milk
1 package (3.4 ounces) instant French vanilla pudding mix
1/4 teaspoon coconut extract
16 reduced-fat vanilla wafers, divided
1 medium firm banana, sliced
4 tablespoons chopped walnuts, toasted
1 cup sliced fresh strawberries
3/4 cup halved green grapes
2 tablespoons flaked coconut, toasted

In a large bowl, whisk milk and pudding mix for 2 minutes. Whisk in extract. Let stand for 2 minutes or until soft-set. Refrigerate for 5 minutes.

Meanwhile, coarsely crush 12 wafers; set aside. In parfait glasses, layer banana slices, half of the cookie crumbs, half of the walnuts and pudding and all of the strawberries. Top with the remaining cookie crumbs and pudding, all of the grapes and remaining nuts. Garnish with toasted coconut and a whole vanilla wafer. Yield: 4 servings.

Recipe found here: Paradise Parfaits

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For the filling:
1 lb. walnuts, coarsely ground
1/2 lb. almonds, coarsely ground
1/2 cup sugar
1 tbsp. ground cinnamon

For the syrup:
2 cups water
1 1/2 cups sugar
10 whole cloves
Juice of half a lemon

1 lb. phyllo pastry sheets
1/2 lb. unsalted butter, melted
Prep Time: 40 minutes
Cook Time: 45 minutes
Total Time: 85 minutes
Yield: Approximately 24 pieces


If you are using a food processor to grind the nuts, process the almonds separately from the walnuts. Almonds take a bit more time to grind than walnuts and you don’t want the walnuts to be ground too finely.

Mix the walnuts, almonds, sugar, and cinnamon in a bowl. Set aside.

Preheat the oven to 325 degrees.

Unwrap the Phyllo:

Carefully remove the Phyllo roll from the plastic sleeve. Most packages come in 12 x 18 inch sheets when opened fully. Using a scissor or sharp knife, cut the sheets in half to make two stacks of 9 x 12 inch sheets. To prevent drying, cover one stack with wax paper and a damp paper towel while working with the other

Assemble the Baklava:

Using a pastry brush, brush the bottom and sides of a 9 x 12 rectangular pan. Begin by layering six sheets of phyllo making sure to brush each with melted butter.

Add half of the nut mixture in an even layer. Pat it down with a spatula to flatten.

Continue layering another 6 sheets of phyllo. Add the remaining nut mixture in an even layer. Top with the remaining phyllo sheets.

Before baking, score the top layer of phyllo (making sure not to go past the top filling layer) to enable easier cutting of pieces later. I place the pan in the freezer to harden the top layers and then use a serrated knife.

Bake in a preheated 325 degree oven for about 45 minutes or until the phyllo turns a rich golden color.

Prepare the Syrup While the Baklava is Baking:

In a medium saucepan, combine the water and the sugar and mix well. Add the cloves and simmer over medium high heat for about 20 minutes. You want the syrup to be slightly thickened. Remove from the heat and discard the cloves. Stir in the juice of half a lemon. Allow the syrup to cool slightly.

When the baklava is out of the oven and still warm, ladle the syrup carefully into the pan. Baklava can be refrigerated or stored at room temperature.

Recipe found here: Baklava

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