Double Raspberry Cheesecake

Just the name can make my family start drooling, Double Raspberry Cheesecake. It’s is rich yet so good. If you love cheesecake then this could be the cake for you!

2 cups packaged chocolate wafer crumbs
1/3 cup butter, melted
3 tablespoons sugar
2 ½ cups fresh or lightly sweetened, frozen red raspberries,
    thawed
2/3 cup sugar
2 tablespoons cornstarch
2 teaspoons lemon juice
3 8-ounce packages cream cheese, softened
½ cup sugar
2 tablespoons all-purpose flour
1 teaspoon vanilla
2 egg whites
1 cup whipping cream
1 cup fresh or lightly sweetened frozen red raspberries, thawed
2 tablespoons raspberry liqueur or orange juice

CRUST
Combine wafer crumbs, butter, and 3 tablespoons sugar. Press onto the bottom and 1 inch up the sides of an ungreased 8 or 9 inch spring form pan. Chill while preparing filling.

RASPBERRY SAUCE
In a blender container blend the 2 ½ cups raspberries until smooth. Press through a sieve to remove seeds. Add water to sieved raspberries if necessary to equal 1 cup. Combine 2/3 cup sugar and cornstarch in a small saucepan; stir in sieved raspberries. Cook and stir over medium heat until thickened and bubbly. Reduce heat; cook and stir 2 minutes more. Stir in lemon juice. Remove ¾ cup sauce; cool slightly without stirring. Cover remaining sauce and chill until serving time.

FILLING
In a large bowl combine cream cheese, ½ cup sugar, flour and vanilla. Beat with an electric mixer until fluffy. Add egg whites, beating on low speed just until combined. Stir in cream.

Pour half the mixture into crust-lined pan. Drizzle the ¾ cup raspberry sauce over cheese mixture in pan. Carefully spoon on remaining cheese mixture, covering sauce. Place in a shallow baking pan. Bake in a 375 degree oven for 35 to 40 minutes or until center appears nearly set when shaken.

Cool in spring form pan on wire rack for 15 minutes. Loosen crust from sides of pan and cool 30 minutes more. Remove side of pan; cool 1 hour. Cover and chill at least 4 hours.

To serve, top cheesecake with 1 cup raspberries. Stir liqueur or juice into remaining raspberry sauce and spoon over berries.

Chocolate Turtle Cheesecake

Just three words that can make people start drooling, Chocolate... Turtle... Cheesecake...  Who could resist a chocolate and caramel drizzled cheesecake with pecans sprinkled over the top. This cheesecake is great any time of the year, and one of my family favorites. 

   

CRUST

1 3/4 cups chocolate graham cracker crumbs

1/3 cup butter or margarine, melted

FILLING

3 pkgs. (8 oz. each) cream cheese, softened

1 can (14 oz.) sweetened condensed milk

1/2 cup granulated sugar

3 large eggs

3 tablespoons lime juice

1 tablespoon vanilla extract

1 1/2 cups (9 oz.) semi-sweet chocolate morsels

2 tablespoons chocolate flavor syrup

2 tablespoons caramel syrup or ice cream topping

1/2 cup coarsely chopped pecans

1/4 cup semi-sweet chocolate mini morsels

Preheat oven to 300° F. Grease 9-inch spring- form pan.

Combine crumbs and butter in medium bowl. Press onto bottom and 1 inch up side of prepared pan.

Beat cream cheese and sweetened condensed milk in large mixer bowl until smooth. Add sugar, eggs, lime juice and vanilla extract; beat until combined.

Microwave 1 1/2 cups morsels in medium, uncovered, microwave-safe bowl on HIGH (100%) power for 1 minute; Stir. The morsels may retain some of their shape. If necessary, microwave at additional 10- to 15-second intervals, stirring just until morsels are melted. Stir 2 cups of cheesecake batter into melted morsels; mix well. Alternately spoon batters into crust, beginning and ending with yellow batter.

Bake for 70 to 75 minutes or until edge is set and center moves slightly. Cool in pan on wire rack for 10 minutes; run knife around edge of cheesecake. Cool completely. Drizzle chocolate flavor syrup and caramel syrup over cheesecake. Sprinkle with nuts and mini morsels. Refrigerate for several hours or overnight. Remove side of pan.

Stollen

Though some people might not know of Stollen, also known as Christmas Stollen, it is a very scrumptious bread, and though it does take a while to make it is worth the work. It has dried fruit mixed in it with a center filled with almond paste. To add to this yummy bread, coat with powder sugar around the crust.  

Scant 2 cups warm milk
1 cup sugar
3 packages dry yeast
8 cups flour
½ teaspoon salt
2 eggs
1 teaspoon vanilla
Grated peel of 1 lemon
2 cups raisins
1 cup chopped almonds
2/3 cup chopped candied lemon peel
1/3 cup candied orange peel
2 tablespoons rum
1 cup butter
1 can almond paste

To make yeast dough, put warm milk into a medium bowl; stir in 1 tablespoon sugar. Sprinkle with yeast; let stand 5 minutes or until the surface is frothy. Stir gently to moisten any dry particles remaining on top.

Sift 6 2/3 cups flour, salt and remaining sugar into a large bowl.

Lightly beat eggs into yeast mixture with vanilla and lemon peel. Pour into flour mixture, combining to make a firm dough. On a floured board, knead dough until smooth. Cover and let rise in a warm place 1 hour.

Mix raisins, almonds and candied peel in a medium bowl; sprinkle with rum. Cover and let steep.

Work butter and remaining flour together; knead into risen dough. Cover and let stand in a warm place about 15 minutes.

Work fruit and rum mixture quickly into dough. Cover and let stand in a warm place. Line baking sheets with parchment paper; grease paper.

Divide dough into 3 portions. On a floured surface, gently roll each piece into a 12-inch long oval which is thinner in the middle than at the edges. Place a quarter section of almond paste into the center of each sections of dough. Fold dough over lengthwise, making a 6-inch length. This gives the typical Stollen shape. Place dough on baking sheet. Repeat with remaining 2 pieces of dough. Cover and let stand in a warm place 20 minutes, until increased in size. Preheat oven to 350 o. Bake Stollen 30 to 35 minutes or until a rich golden brown.

To make topping, melt butter. Brush melted butter over hot Stollen. Sift powdered sugar generously over Stollen.

Lime Meringue Pie

So when I made this I made it into a lime meringue pie instead of a lemon. All I did was replace what was lemon and made it into lime, taste great, nice for any summer or spring time desert.

Pie crust
1 cup flour
1/3 cup of butter and lard or shortening (1/2 lard and 1/2 butter)
1/4 cup of ice cold water
pinch of salt

Mix flour and butter/lard till crumbly. Slowly add water using only enough until dough forms ball. Role dough out on a lightly floured surface till its 1/4 inch thick. Bake in a 450 degree oven for 10-12 minutes or in until light gold brown.

Lemon curd filling
1-1/2 cups sugar
9 tablespoons of all-purpose flour
1-1/2 cups water
3 eggs
2 tablespoons of butter
1/2 teaspoon finely shredded lemon peel
1/3 cup lemon juice

In a medium saucepan combine sugar, flour and a dash of salt. Gradually stir over medium high heat until thick and bubbly. Reduce the heat and cook stirring for 2 minutes more. Remove from heat.

Separate egg yolks from whites. Beat egg yolks slightly. Stir about 1 cup of the hot mixture into the beaten yolks. Return mixture into saucepan; bring back to a boil. Cook for 2 minutes more. Remove from heat; stir in butter and lemon peel. Gradually stir in lemon juice, mixing well. Let set until cool then put the filling in your pie shell.

Non-Weeping Meringue

1 tablespoon cornstarch
2 tablespoon sugar
1/2 cup water
3 egg whites
Pinch of salt
6 more tablespoon sugar

The secret is to use cornstarch for a non-weeping meringue, but following the procedure is also important. For best results, put a tablespoon of cornstarch, 2 tablespoons sugar, and 1/2 cup water in a small saucepan. Mix and then cook together until clear. Remove from heat.

In a separate bowl, put 3 egg whites and pinch of salt and beat until foamy or standing in peaks. At this point, begin to pour in cornstarch mixture and beat until creamy. Add 6 tablespoons sugar, sprinkling in a spoonful at a time. Again, beat until creamy. Pile atop pie, stretching to touch bottom crust all around and bake at 325 degrees until golden brown.

Chocolate Orange Cup Cakes

How I wish I could tell you the recipe,  yet this is a recipe invented on my own, and I am just not ready to share the details yet.

Molten Lava Cakes Recipe

Whether it is for Valentine's Day or just a desert, who could resist a Chocolate goodness in your mouth topped with home-made whipped cream and fresh raspberries.  Also if you want to add some flavor to your home-made whipped cream use vanilla bean paste.

 

10 tablespoons (1¼ stick) butter

8 ounce (1 cup) chocolate chips (any type of chocolate chips
    will work but I recommend semi-sweet or a combination
    of bitter and semi-sweet)

½ cup all-purpose flour

1½ cups confectioners’ (powdered) sugar

3 large eggs

3 egg yolks

1 teaspoon vanilla extract

Preheat oven to 425 degrees F. Spray 6 -6 ounce custard (ramekin) cups or cupcake tin.


In a medium microwavable bowl, melt chocolate chips and butter in the microwave for 60 seconds, stir, and then in 30 second increments until smooth (about 1 1/2 - 2 minutes total).

Add flour and sugar to chocolate/butter sauce. Stir in the eggs and yolks until smooth. Add vanilla and mix everything until combined.


Divide the batter evenly among the each cup. Place cups on top of a cookie sheet and bake for 10 minutes. The edges should be firm but the center will be runny. Run a knife around the edges to loosen and invert onto dessert plates or you can serve each molten lava cake still in the cup.

Notes:

Some optional “finishing” ideas are: sprinkle powdered sugar on top, add a dollop of whipped cream or ice cream, and add raspberries or strawberries, or any combination of the above. Enjoy!

 

 

 

Boston Cream Pie

This pie is no ordinary pie, it has two moist layers of cake in the center a fresh made custard, and a nice chocolate sauce over the top I used the recipe for the cake and custard from allrecipes.com. But did not care for their gnash recipe.

Ingredients:

    6 tablespoons butter, softened
    2 tablespoons all-purpose flour
    1 1/2 cups cake flour
    2 teaspoons baking powder
    1/4 teaspoon salt
    3/4 cup white sugar
    2 eggs
    1 teaspoon vanilla extract
    1/2 cup milk
    1/2 cup light cream
    1/2 cup milk
    1/4 cup white sugar
    1 pinch salt
    4 teaspoons cornstarch
    2 eggs
    1/2 teaspoon vanilla extract
    3 (1 ounce) squares semisweet chocolate
    2 tablespoons butter
    1/4 cup light cream
    1/2 teaspoon vanilla extract
    1/2 cup confectioners' sugar

Directions

1. Preheat oven to 375 degrees F (190 degrees C). Grease and flour two 9 inch round cake pans. Sift the all-purpose flour, cake flour, baking powder and salt together and set aside.
2. In a deep bowl cream 6 tablespoons of the butter with 3/4 cup sugar until light and fluffy. Beat in the 2 eggs, one at a time, then beat in the 1 teaspoon vanilla extract. Add the flour mixture alternately with the 1/2 cup of the milk in 3 additions, Beating the batter smooth after each addition. Divide the batter between the 2 prepared pans.
3. Bake at 375 degrees F (190 degrees C) for 15 minutes or until cakes begin to shrink away from the sides of the pans and centers spring back when lightly touched. Turn the cakes onto wire racks to cool.
4. To make the filling: Combine the 1/2 cup light cream with 1/4 cup of the milk and cook over medium heat until bubbles begin to form around the edge of the pan. Immediately add 1/4 cup of the sugar and the salt, stirring until dissolved. Remove the pan from the heat.
5. In a small bowl, combine 1/4 cup of the milk with the cornstarch and whisk to remove lumps. Whisk in the 2 eggs. Add the hot cream mixture in a thin stream, whisking constantly. Return to the mixture to the saucepan, bring to a boil, and cook over low heat, stirring constantly, until the custard thickens and is smooth (about 5 minutes). Remove from heat and stir in the 1/2 teaspoon vanilla and allow to cool to room temperature.
6. To make the chocolate gnash: In a heavy saucepan over low heat, stir the chocolate pieces and 2 tablespoons butter until they are completely melted. Remove from the heat and, stirring constantly, add the 1/4 cup light cream in a thin steady stream. When mixture is smooth, stir in the confectioners' sugar and beat vigorously. Stir in the 1/2 teaspoon vanilla.
7. To assemble cake: Spread the cooled filling over one of the cooled cakes and place the second cake on top. Pour the chocolate gnash evenly over the top allowing it to spill down the sides. 

Here is what I used for the chocolate recipe which I got from kingarthurflour.com, I liked this recipe better because it has a more shiny look to it.
  
In a measuring cup with a pour spout combine 1/2 cup heavy cream, 1 tablespoon corn syrup, 3/4 cup semisweet or bittersweet chocolate chips or disks and 1/2 teaspoon vanilla.


Heat in the microwave for 1 minute, or until the cream is very hot and the chocolate is beginning to melt. Stir together until the chocolate is completely melted and the mixture is very smooth.



Let the glaze sit for about 10 minutes to cool and to thicken just a touch. Pour the warm glaze over the cake very slowly. Use an offset spatula to help coax the chocolate towards the edges. Allow the chocolate to flow, rather than try to force it. You want some to dribble down the sides a little, but more of the glaze should remain on top of the cake.