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Nutella Cheesecake Cupcakes

13 Sep

Ingredients
  • 12 Oreos, finely crushed*
  • 1 1/2 Tbsp salted butter, melted
  • 6 Tbsp granulated sugar
  • 1 1/2 Tbsp all-purpose flour
  • 12 oz cream cheese, well softened (use full fat)
  • 2 large eggs
  • 1/4 cup milk (preferably whole or 2%)
  • 1/4 cup sour cream
  • 1/2 tsp vanilla extract
  • 1/2 cup Nutella
  •  
     
    For the topping 
     
  • 1 cup heavy cream
  • 3 Tbsp powdered sugar
  • 1/4 c chopped, toasted hazelnuts
  • chopped chocolate or real chocolate sprinkles, for garnish 

Directions
  • Preheat oven to 350 degrees. In a mixing using a fork, blend together crushed Oreos and butter. Divide mixture evenly among 12 paper lined muffin cups, adding a heaping 1 Tbsp to each. Press crumbs into an even layer. Bake in preheated oven 5 minutes. Remove from oven and allow to cool while preparing filling.
  • In a mixing bowl whisk together granulated sugar and flour. Add in cream cheese and using an electric hand mixer, whip just until smooth. Blend in eggs. Add in milk, sour cream and vanilla and mix just until combined, then add in Nutella and mix just until combined. Tap bowl forcefully against countertop about 30 times to release some of the air bubbles. Divide mixture among muffin cups, pouring over crusts and filling each cup nearly full, about 1/4 cup batter in each. Bake in 325 degree oven 20 – 24 minutes until centers only jiggle slightly. Remove from oven and allow to cool at room temperature 30 minutes, then cover loosely with plastic wrap or foil and transfer to refrigerator and chill 3 hours. Serve with sweetened whipped cream, hazelnuts, chopped chocolate or chocolate sprinkles (for best results add toppings within a few hours of serving). Store in refrigerator in an airtight container.
  • For the sweetened whipped cream:
  • In a mixing bowl, using an electric hand mixer, whip heavy cream on high speed until soft peaks form. Add in powdered sugar and whip until stiff peaks form. Store in refrigerator.
  • *Don’t use Double Stuf Oreos (there would be too much filling and the crusts would likely be too soft. To crush the oreos I just used a food processor, but you could also just place them in a large ziploc bag and finely crush with a rolling pin.

Recipe Source: Cooking Classy

Harvest Fruit & Nut Pie

13 Sep

Ingredients:

4 Granny Smith apples, cored, peeled and sliced

1 c. cranberries


1/2 c. pineapple chunks


1/2 c. chopped walnuts


1 c. sugar


2/3 c. brown sugar, packed


1/4 c. all-purpose flour


1 t. cinnamon


1/4 t. nutmeg


4 9-inch deep-dish pie crusts


3 T. butter

Directions:
Mix together apples, cranberries, pineapple, walnuts and sugar. 
Sift together brown sugar, flour, cinnamon and nutmeg; add to apple mixture. 
Arrange 2 pie crusts in two 9″ pie plates. 
Divide mixture equally between pie crusts; dot each with butter and cover with top pie crust, crimping to seal. 
Bake at 400 degrees for 45 minutes. 
Makes 2 pies.

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Harvest Apple Cheesecake

13 Sep


Ingredients:

2 c. graham cracker crumbs

1/3 c. brown sugar, packed


1/2 c. butter, melted and divided


1 T. cinnamon


3 apples, cored, peeled and sliced into 12 rings


4 eggs, beaten


3/4 c. sugar


8-oz. container ricotta cheese


8-oz. pkg. cream cheese, softened


2 t. vanilla extract


8-oz. container whipping cream


Garnish: cinnamon



Directions:

Combine cracker crumbs, brown sugar, 1/4 cup butter and cinnamon. 
Press onto bottom and partway up sides of an ungreased 9″ springform pan. 
In a skillet, sauté apple slices on both sides in remaining butter. 
Arrange 6 apple slices on prepared crust. 
In a bowl, beat eggs, sugar, ricotta cheese, cream cheese and vanilla until smooth. 
Add whipping cream and blend well. 
Pour cheese mixture into pan. 
Arrange remaining apple slices on top and press apples slightly under the mixture. 
Sprinkle top with cinnamon. 
Bake at 450 degrees for 10 minutes, then reduce heat to 300 degrees and bake for 50 to 55 minutes. Cool and refrigerate overnight. 
Serves 8 to 12.

See what’s on SALE at Gooseberry Patch this week!

Cinnamon Toast Balls

13 Sep

Ingredients:

12 slices bread, crusts removed

1/4 c. butter, melted


1 T. cinnamon


1 T. sugar

 
Directions:
Tear each slice of bread in half. 
Roll each half into a ball and place on an ungreased baking sheet. 
Drizzle balls with melted butter. 
Combine cinnamon and sugar and sprinkle over balls. 
Bake at 350 degrees for 5 to 7 minutes. 
If desired, broil until lightly golden, about 2 minutes. 
Makes 2 dozen.

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Cake Batter Fudge

9 Sep



Ingredients:

2 C white or yellow cake mix

2 C powdered sugar

1/2 C (1 stick) butter, cut into 4 pieces

1/4 C milk

1/2 cup white chocolate chips

1/4-1/2 cup sprinkles (who really measures sprinkles?)

Instructions:

In a microwave proof mixing bowl combine cake mix and powdered sugar. Stir just to blend.
Add in butter and milk. No need to stir.
Microwave on high for 2 minutes.
Immediately remove from microwave and carefully stir to combine. Once blended, add in white chocolate chips and blend again.
Fold in about half of your sprinkle to give some color.
Quickly spread fudge into a 8×8 greased pan. Add remaining sprinkles to top and gently press down to secure sprinkles. Refrigerate until completely chilled, then cut into 1 inch squares.

Brownie Trifle

9 Sep


Ingredients:

1 (19 7/8 ounce) packages fudge brownie mix


1/4 cup water


1/2 cup vegetable oil


2 eggs


1 tablespoon dry instant coffee ( dry)


1 package chocolate flavor instant pudding and pie filling mix


2 cups milk


1 (6 ounce) packages English toffee bits ( reserving 2 tablespoons for garnish)


3 1/4 cups whipped cream


Directions:

Heat oven to 350F degrees.

Prepare brownie mix as directed on package for 13 × 9-inch rectangular pan, using water, oil and eggs and stirring coffee into batter.


Bake and cool as directed.


Cut brownies into 1-inch squares.


Place half of the brownie squares in the bottom of a 3-quart glass bowl.


Prepare pudding mix as directed on package for pudding, Pour half of the pudding over brownies in bowl.


Top with half each of the toffee bits and whipped cream.


Repeat with remaining brownies, pudding, toffee bits and whipped cream.


Sprinkle with reserved toffee bits.


Cover and refrigerate at least 4 hours before serving.


Cover and refrigerate any remaining trifle.

 

Impossible Pie

9 Sep


All the ingredients are mixed together and poured into a pie tin, but when it cooks it forms its own crust with filling This has a coconut vanilla taste like a coconut cream pie.
Ingredients:
2 cups milk

1 cup shredded coconut

4 eggs

1 teaspoon vanilla extract

1/2 cup all purpose flour

8 Tablespoon butter

3/4 cup sugar

1/4 teaspoon ground nutmeg
Directions:
 
Place milk, coconut, eggs, vanilla, flour, butter and sugar in blender. Mix well.
Pour into a greased and floured pie plate. Sprinkle nutmeg on top.
Bake at 350 degrees for 45 minutes.

Chocolate and Peanut Butter S’mores

4 Sep

Anyone who’s outgrown classic s’mores will love this version: gooey-sweet melted marshmallow tempered by bittersweet chocolate cookies and salty roasted peanuts. 

Spread 1 tablespoon peanut butter (at room temperature, for easy spreading) onto a thin, crisp chocolate water (such as Nabisco Famous Chocolate Wafers). 

Slide 1 skewer-toasted marshmallow onto peanut butter. 

Top with a second wafer and squish down gently. Eat, licking fingers.

http://shine.yahoo.com/shine-food/8-delicious-smores-38-camping-desserts-204300126.html

Coconut Cloud Cake

4 Sep

This light, flavorful dessert, filled and topped with seven-minute frosting and coconut, is a little slice of heaven. 

Ingredients: 

 FOR THE CAKE

1 cup sifted cake flour
 1 1/2 cups superfine sugar
 14 large egg whites (1 3/4 cups), room temperature
1 tablespoon warm water
1/2 teaspoon salt
 1 1/2 teaspoons cream of tartar
 2 teaspoons vanilla extract 


FOR THE SEVEN-MINUTE FROSTING


3 large egg whites
1 1/4 cups sugar
5 tablespoons cold water
1/4 teaspoon cream of tartar
1 teaspoon vanilla extract
FOR THE TOPPING
3 to 4 cups flaked coconut 

Directions:

1. Preheat the oven to 350 degrees. With a fine sieve, sift together flour and 3/4 cups sugar four times. 

2. In the bowl of a stand mixer on medium speed, beat together egg whites and water until foamy. Add salt, cream of tartar, and vanilla; beat until soft peaks form. Increase speed to medium-high and sprinkle in remaining sugar, 1 tablespoon at a time. Beat until stiff but not dry. 

3. Transfer to a large bowl. In six additions, sift dry ingredients over meringue, folding in quickly but gently. 

4. Pour batter into an ungreased 10-inch tube pan with removable bottom. Smooth top with an offset spatula. Run a knife through batter to release air bubbles. Bake for 35 to 40 minutes, until golden brown and springy to touch. 

5. Invert pan on its legs or over the neck of a glass bottle, and let cool completely, about 1 hour. 

6. Make the frosting: In the heatproof bowl of an electric mixer set over a saucepan of simmering water, combine egg whites, sugar, water, and cream of tartar. Cook over medium heat, whisking frequently, until sugar is dissolved and mixture is foamy, about 5 minutes. 

7. Attach the bowl to a stand mixer fitted with the whisk attachment. Beat the mixture on high speed until glossy and voluminous, about 7 minutes. Beat in the vanilla. 

8. Carefully run a long offset spatula or knife around the inner and outer perimeter of the cake pan to release cake. 

9. Place on a plate, bottom side up. Using a long serrated knife, carefully slice off 1 1/2 inches from the top of the cake, being sure not to break the layer. Set aside. Cut out a 1-inch-wide, 1-inch-deep channel halfway between the center and edge of cake. Spread icing into channel and over entire layer. Sprinkle with coconut. 

10. Gently place reserved layer on top and ice with remaining frosting. Sprinkle with coconut and serve immediately. 
 http://shine.yahoo.com/shine-food/light-fluffy-dessert-heaven-plate-195400446.html

Sopapilla Cheesecake

16 Aug


Ingredients:

2 cans crescent rolls
2 packages softened cream cheese
1 cup sugar
1 tsp vanilla
1/4 cup butter, melted
1Tbs cinnamon
1 Tbs sugar



Directions
1. Preheat oven to 350
2. Spread 1 can crescent rolls on bottom of greased 13×9 pan. 
3. Combine cream cheese, sugar, vanilla. 
4. Spread mixture over crescent rolls. 
5. Unroll and spread second can of crescent rolls over mixture. 
6. Spread 1/4 cup melted butter over top
7. Sprinkle with cinnamon and sugar to taste.
8. Bake at 350° for 20-30 minutes.
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