DESSERT: April 2016

No Bake Peppermint White Chocolate Cheesecakes

Ingredients

12 regular size original Oreos

2 Tbsp butter, melted

1 1/4 cups heavy cream

8 Tbsp powdered sugar, divided

4 oz white baking chocolate

10 oz cream cheese, softened (1 8oz pkg + 2oz)

1/2 tsp peppermint extract

Red food coloring, optional

Mini oreos and more white chocolate (optional)

Candy canes, for decoration

Directions

In a food processor, pulse Oreos until finely ground (or you can use a large Ziploc bag and rolling pin, then pour into a mixing bowl and toss with butter), with mixer running slowly pour in melted butter and pulse until evenly coated. Pour about 2 1/2 Tbsp of the Oreo mixture into 6 serving cups and level, set aside.

Melt white chocolate according to directions listed on package (I did the microwave directions), then allow to cool until just barely lukewarm (keep if fluid though, you don't want it to set at all or you'll get pieces of white chocolate throughout the cheesecake).

In a medium mixing bowl, using an electric hand mixer, whip heavy cream until soft peaks form. Add 3 Tbsp powdered sugar and whip until stiff peaks form, set aside in refrigerator.

Meanwhile, in a mixing bowl using an electric hand mixer, whip cream cheese until smooth and fluffy. Mix in remaining 5 Tbsp powdered sugar and 1/2 tsp peppermint extract. Stir in cooled white chocolate (at this point if you want to tint half with red food coloring then separate half into another bowl and tint then add half of the whipped cream to each) then fold in whipped cream. Spoon mixture into a piping bag (if doing pink and white, follow directions here). Pipe over oreo layer in cups. Chill in refrigerator 2 hours.

Garnish with either crushed candy canes, candy canes sticks (you'll only need bottom half of candy canes), or peppermint white chocolate dipped mini Oreos just before serving.

If doing the peppermint white chocolate dipped Oreos, simply melt some white chocolate or vanila almond bark according to directions on package and dip mini Oreos in melted white chocolate. Transfer to wax paper and sprinkle with crushed candy canes before chocolate sets. Allow to set at room temperature.

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No Bake Samoa Cheesecakes

Ingredients

Caramel sauce

Recipe here (only use 2 pinches salt)

Coconut layer

1 cup sweetened coconut, toasted and slightly crushed

Chocolate ganache layers

1/3 cup semi-sweet chocolate chips

1/3 cup milk chocolate chips

1/2 cup cup heavy cream

Shortbread crust

1 cup crushed shortbread cookies (I recommend using Lorna Doone, about 19 cookies)

2 Tbsp unsalted butter, melted

Cheesecake filling

1 1/4 cups heavy cream

3/4 cup + 2 Tbsp powdered sugar

12 oz cream cheese, softened (don't melt)

1/2 tsp vanilla extract.

Directions

Prepare caramel sauce according to directions listed (only use 2 pinches table/sea salt instead). Pour into a jar and allow to cool completely.

For the chocolate ganache:

Place milk and semi-sweet chocolate chips in a heat proof bowl. Heat heavy cream nearly to a boil, then pour over chocolate chips. Stir until chocolate has melted.

For the shortbread crust:

In a bowl, using a fork, stir together crushed shortbread with melted butter until evenly moistened.

For the cheesecake filling + whipped topping:

In a mixing bowl using an electric hand mixer, whip heavy cream until soft peaks form. Add 3 Tbsp of the powdered sugar and whip until stiff peaks form. Scoop out a heaping 1/2 cup of the whipped cream mixture, transfer to a piping bag and set aside in refrigerator (this will be for the piped cream on top of the cheesecakes). In a separate mixing bowl, whip cream cheese until smooth. Add remaining powdered sugar (1/2 cup + 3 Tbsp) and vanilla and mix to combined. Stir and fold in remaining whipped cream mixture (that which isn't being refrigerated).

To assemble cheesecakes:

Spoon 1 1/2 Tbsp chocolate ganache into bottom of each cup (pour right into middle so it doesn't run down sides of cup. Do a little less of each layer listed if making 8 servings). Freeze or refrigerate until firm, then pour about 2 Tbsp of the shortbread crust mixture over chocolate layer and gently spread and press into an even layer. Spoon cheesecake filling into a large pipping bag and pipe filling over shortbread crust layer. Cover with plastic wrap and chill 2 hours.

Spoon a heaping tablespoon of the caramel sauce over cheesecake filling. Top evenly with a heaping tablespoon of the coconut mixture. Transfer remaining chocolate ganache (rewarm in microwave slightly so it's pipe-able) to a small piping bag (or small resealable bag with corner cut) and drizzle over coconut layer. Top with whipped cream mixture that was set aside. Serve within several hours of adding caramel and coconut topping.

Cannoli Dip

Ingredients

15 oz Ricotta cheese, strained

8 oz Mascarpone cheese

2/3 cup powdered sugar, plus more for dusting if desired

1/2 cup heavy cream

1/2 cup mini semi-sweet chocolate chips (chopped pistachios would also be good)

Directions

In a mixing bowl using a spatula, blend together Ricotta and Mascarpone cheese, while pressing mixture along bottom of bowl to smooth mixture. Fold in powdered sugar. In a separate mixing bowl, whip heavy cream until stiff peaks form. Add half of whipped cream to Ricotta mixture and fold until combined, then add remaining half and fold until combined. Fold in chocolate chips, reserving 1 - 2 Tbsp to garnish. Serve topped with remaining chocolate chips, dusted lightly with powdered sugar if desired and serve with graham crackers, strawberries, cannoli chips or fried flour tortilla chips dusted lightly with cinnamon.

French Silk Pie

Ingredients

1 9-inch pie crust, blind baked then chilled

1 cup granulated sugar, divided

1/4 cup packed light-brown sugar

1/4 tsp salt

3 large eggs

6 oz bittersweet chocolate chips (I recommend Ghirardelli)

1 1/2 tsp vanilla extract

8 Tbsp unsalted butter, at room temperature

1 1/4 cups heavy cream

3 Tbsp unsweetened cocoa powder

Topping

2 1/2 cups heavy cream

5 Tbsp granulated sugar

2 - 3 oz dark chocolate, finely chopped or shaved with a vegetable peeler

Directions

Combine 3/4 cup + 2 Tbsp granulated sugar, the light brown sugar, salt and eggs in a heat proof bowl set over a pot of simmering water. Allow mixture to heat over simmering water, whisking constantly, until it registers 160 degrees on a candy thermometer, about 8 minutes. Remove from heat, add chocolate chips and stir until chocolate has melted, then mix in vanilla. Allow mixture to rest until it reaches 75 degrees, stirring occasionally (you can put it in the fridge to cool faster).

In the bowl of an electric stand mixer fitted with the paddle attachment, whip butter on medium-high speed until pale and fluffy. Add in cooled chocolate mixture, switch to the whisk attachment and whip on high speed until pale and fluffy, about 6 minutes longer.

In a large mixing bowl, whisk together cocoa and remaining 2 Tbsp granulated sugar, then while whisking, slowly pour in about 1/2 cup of the heavy cream and stir until smooth. Add remaining 3/4 cup heavy cream, then using an electric hand mixer set on high speed, whip until stiff peaks form. Fold whipped cream mixture into melted chocolate chip/butter mixture. Pour into prepared pie crust and smooth into an even layer. Tent with foil (sealing foil around edges) and chill in refrigerator overnight.

For the topping:

Before serving, in a mixing bowl whip 2 1/2 cups heavy cream until soft peaks form. Add in granulated sugar and whip until stiff peaks form. Spread over set pie and garnish top with chocolate. Cut into slices and serve chilled. Store in refrigerator.

Black Forest Cheesecake Cupcakes

Ingredients

Crust

12 Oreos

1 1/2 Tbsp salted butter, melted

Cheesecake

4.5 oz (3/4 cup) semi-sweet chocolate chips or chopped semi-sweet chocolate, melted and cooled slightly

2/3 cup granulated sugar

2 Tbsp unsweetened cocoa powder

1 pinch salt

12 oz. cream cheese, softened well (1 1/2 8 oz. pkgs)

2 large eggs

1 tsp vanilla extract

1/4 cup heavy cream

1/4 cup sour cream

Topping

Store-bought (canned) or homemade cherry pie filling*

1 1/4 cups heavy cream

2 1/2 Tbsp granulated sugar

Finely chopped or shaved chocolate, for garnish (optional)

Directions

For the crust:

Preheat oven to 325 degrees. In a mixing bowl, 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.

For the cheesecake filling:

In a mixing bowl, whisk together 2/3 cup granulated sugar, cocoa and salt until no clumps of cocoa remain. Add cream cheese to a mixing bowl and pour sugar mixture over cream cheese, then using an electric hand mixer set on low speed, whip mixture just until smooth. Mix in eggs one at a time, blending just until combined after each addition and adding in vanilla with second egg. Pour in melted chocolate and mix just until combined, then add 1/4 cup heavy cream and sour cream and mix just until combined. Forcefully tap bowl against countertop, about 30 times, to release some of the air bubbles. Divide mixture among muffin cups (over crust layer), adding about a slightly heaping 1/4 cup to each. Bake in 325 degree oven 17 - 20 minutes until centers only jiggle slightly. Remove from oven and allow to cool at room temperature 1 hour, then cover with plastic wrap and refrigerate 2 hours.

For the topping:

In a mixing bowl, using an electric hand mixer, whip 1 1/4 cups heavy cream until soft peaks form then add 2 1/2 Tbsp sugar and whip until stiff peaks form. Pipe or spread the heavy cream into an even layer over cupcakes then pipe a rim around edge over that layer (or if spreading whipped topping, just create a small well into the center). Spoon a heaping tablespoon (about 2 tbsp) Cherry pie filling into the center of each. Store in refrigerator in an airtight container (I preferred to let them rest about 10 minutes at room temp before serving. Also, preferably add topping within 2 hours of serving.).

German Chocolate Ice Cream Pie

Ingredients

1 (14 oz) bag sweetened shredded coconut, divided

3 Tbsp I Can't Believe It's Not Butter® Spread, melted

1 (1.5 qt) container Breyers® Chocolate Ice Cream

1/2 cup chopped toasted pecans

2 Tbsp Breyers® Caramel Flavored Ice Cream Sauce

Directions

Preheat oven to 350 degrees. Spray a 9-inch deep dish pie plate with no-stick cooking spray, set aside.

Set aside 1/2 cup of the coconut, then combine remaining coconut with melted margarine or ICBINB in a medium mixing bowl. Toss until mixture is evenly moistened, then firmly press into bottom and sides of prepared pie dish. Bake 13 - 15 minutes then cover edges loosely with foil to prevent excessive browning, then bake 10 - 15 minutes longer until crust is golden. Cool completely on a wire rack.

Meanwhile, spread remaining 1/2 cup coconut on a microwave safe plate and microwave on HIGH power 1 minute. Stir then microwave in 30 second increments until golden, stirring after each increment, set aside (alternately you can just toast coconut in oven on a baking sheet since it is already preheated from baking crust).

Allow Breyers® Chocolate Ice Cream to soften at room temperature slightly then spread into cooled crust while smoothing top to form an even layer. Spread 2 Tbsp Breyers™ Caramel Flavored Ice Cream Sauce evenly over top then sprinkle evenly with toasted pecans and remaining toasted coconut. Freeze until pie is firm enough to cut into clean slices, about 1 hour (you can also serve right away slices won't hold their shape as well though).

Hot Fudge Sundae Cupcakes

Ingredients

3/4 cup granulated sugar

1/4 cup packed light-brown sugar

1/4 cup +2 Tbsp unsweetened cocoa powder

1/2 tsp baking soda

1/4 tsp salt

1/2 cup boiling water

1/4 cup + 2 Tbsp canola oil

1 large egg

1 large egg yolk

1 1/2 tsp vanilla extract

1 cup all-purpose flour

2 1/2 Tbsp milk

3 Tbsp sour cream

Chocolate Sauce and toppings

1/3 cup semi-sweet chocolate chips

1/4 cup heavy cream

1/4 cup chopped mixed nuts (I like peanuts, cashews, almonds, walnuts)

12 maraschino cherries with stems

Vanilla Bean Buttercream Frosting

3/4 cup butter, at room temperature (1/2 cup unsalted and 1/4 cup salted)

Seeds of 1/2 a vanilla bean I sell them!

1 tsp vanilla extract

2 1/4 cups powdered sugar

2 Tbsp heavy cream

Directions

Preheat oven to 350 degrees. In a large, heat proof mixing bowl, whisk together granulated sugar and brown sugar (lumps are fine), then whisk in cocoa powder, baking soda and salt. Carefully pour boiling water in to cocoa mixture and immediately whisk to blend well, about 15 - 20 seconds. Allow to cool 5 minutes.

Using an electric hand mixer set on low speed blend in canola oil until combined, about 10 seconds. Add eggs to cocoa mixture and blend on low speed just until combined, about 5 seconds. Add egg yolks and vanilla extract and blend just to combined. Then add flour and blend just until combined. Pour in milk and sour cream and blend 1 minute on low speed.

Divide batter among 12 paper lined muffin cups, filling each cup about 2/3 full. Bake in preheated oven 18 - 20 minutes until toothpick inserted into center of cupcake comes out clean. Cool several minutes in muffin tin, then transfer to a wire rack and allow to cool completely (I transferred to an airtight container after about 25 minutes of cooling to seal in moisture). Once cool, pipe Vanilla Bean Buttercream Frosting over cupcakes and drizzle each with chocolate sauce and sprinkle with nuts. Add another small bit of frosting and top with a maraschino cherry.

For the chocolate sauce:

Place chocolate chips in a heat proof bowl. Bring cream just to a boil in a small saucepan, then carefully pour hot cream over chocolate chips. Stir until melted. Cool slightly (until it's not so runny).

For the Vanilla Bean Buttercream Frosting:

In the bowl of an electric stand mixer, using the paddle attachment whip butter with vanilla bean seeds on medium-high speed until nearly white and very fluffy, about 7 - 8 minutes, frequently scrapping down the sides and bottom of the bowl (note that if you have the paddle attachment that constantly scrapes the bowl you can reduce the time by several minutes). Blend in vanilla extract. Add in 1 cup of the powdered sugar, then and heavy cream and mix on low speed until combined. Add remaining powdered sugar and blend on low speed until combined then increase speed to medium and beat until very light and fluffy, about 5 - 6 minutes, frequently scraping down the sides and bottom of the bowl.

Flourless Chocolate Cake

Ingredients

6 oz bittersweet chocolate (60%), chopped

10 Tbsp unsalted butter, diced into pieces

2/3 cup granulated sugar

1/3 cup packed light-brown sugar

1 1/2 tsp vanilla extract

1/4 tsp salt

4 large eggs

1/2 cup unsweetened cocoa powder

Topping (optional)

1 cup heavy cream

2 Tbsp granulated sugar

Fresh strawberries or raspberries

Directions

Preheat oven to 375 degrees. Butter a 9-inch springform pan, line bottom with a round of parchment paper and butter paper.

In a large microwave safe bowl, melt chocolate with butter on 50% power in 30 second increments, stirring well between increments until melted and smooth. Whisk in granulated sugar, brown sugar, vanilla and salt until well combined, about 1 minute. Add eggs and whisk until well blended, about 1 minute. Sift in cocoa powder and stir until combined. Pour batter into prepared baking dish, smooth top into an even layer and bake in preheated 20 - 25 minutes (mine was perfect at 22). Allow to cool, then cut into slices and serve with whipped cream or ice cream and optional fresh fruit. Store cooled cake in an airtight container in refrigerator up to 3 days.

For the optional sweetened whipped cream:

In a mixing bowl, using an electric hand mixer, whip heavy cream until soft peaks form. Add sugar and whip until stiff peaks form. Store in refrigerator.

Banana Cupcakes with Salted Caramel Peanut Butter Frosting

Ingredients

Cupcakes

1 1/3 cups all-purpose flour

2 Tbsp cornstarch

1/2 tsp baking soda

1/4 tsp salt

3/4 cup granulated sugar

1/4 cup unsalted butter, softened

2 Tbsp vegetable oil

1 large egg

1 large egg white

3/4 cup mashed overripe bananas

1/2 cup buttermilk

Buttercream Frosting:

1/2 cup unsalted butter, softened

1/2 cup SKIPPY® Salted Caramel Creamy Peanut Butter Spread

1/8 tsp fine sea salt (optional)

2 1/4 cups powdered sugar

2 - 4 Tbsp half and half or milk

Caramel sauce for drizzling, optional

Directions

For the cupcakes:

Preheat oven to 350 degrees. In a mixing bowl whisk together flour, cornstarch, baking soda and salt. In the bowl of an electric stand mixer fitted with the paddle attachment, cream together sugar, butter and 1 Tbsp of the vegetable oil until pale and fluffy. Mix in remaining 1 Tbsp vegetable oil. Mix in egg then blend in egg white. Stir in mashed bananas. Working in three separate batches, beginning and ending with flour mixture, add 1/3 of the flour mixture alternating with half of the buttermilk and mixing just until combine after each addition. Pour batter into 12-paper lined muffin cups, filling each about 2/3 full. Bake in preheated oven until toothpick inserted into center of cupcakes comes out clean, 20 - 25 minutes. Allow to cool completely then frost with Salted Caramel Peanut Butter Frosting. Store in an airtight container. Drizzle tops with caramel sauce just before serving.

For the frosting:

In the bowl of an electric stand mixer fitted with the paddle attachment, whip butter, peanut butter and salt on medium-high speed until pale and fluffy, about 3 minutes, occasionally scraping down sides and bottom of bowl. Blend in powdered sugar and add enough half and half to reach desired consistency, then whip mixture on medium speed until pale and fluffy, about 3 minutes.

Italian Cream Cupcakes

Ingredients

2/3 cup (65g) sweetened shredded coconut, toasted

1/2 cup (4.6 oz) buttermilk

3/4 cup (107g) all-purpose flour

3/4 cup (93g) cake flour

1/2 tsp baking powder

1/4 tsp baking soda

1/4 tsp salt

1/2 cup (4 oz) unsalted butter, softened

3/4 cup (169g) granulated sugar

2 large eggs

1 tsp vanilla extract

1/2 cup (55g) pecans, chopped small and toasted

Toasted coconut and toasted chopped pecans for topping (about 1/2 cup of each)

Cream Cheese Frosting

8 oz cream cheese, softened slightly

1/2 cup (4 oz) unsalted butter, softened

2 1/2 cups (315g) powdered sugar

1/2 tsp vanilla extract

Directions

Preheat oven to 350 degrees. Spread coconut in an even layer on a rimmed baking sheet. Toast in preheated oven, tossing once about halfway through, until golden brown 5 - 8 minutes (keep a close eye on it because it will change color rapidly near the end. Leave oven at 350 to bake cupcakes). Allow to cool slightly then pour into a food processor and pulse until finely ground, about 1 minute.

Pour ground coconut into liquid measuring cup with buttermilk and stir to combine. Let rest 10 minutes.

Sift all-purpose flour and cake flour into a mixing bowl. Add baking powder, baking soda and salt and whisk for 20 seconds.

In the bowl of an electric stand mixer fitted with the paddle attachment, whip together butter and granulated sugar until pale and fluffy. Mix in eggs one at a time, adding in vanilla with second egg. With mixer set on low speed, add in 1/3 of the flour mixture and mix just until combined then mix in 1/2 of the buttermilk mixture and mix until combined then repeat process once more (scrape every bit of the buttermilk coconut mixture out with a rubber spatula) and finish by mixing in last 1/3 of the flour mixture. Fold in toasted pecans.

Divide batter among 12 paper lined muffin cups filling each about 2/3 full. Bake in preheated oven until toothpick inserted into center comes out clean, about 19 - 21 minutes. Cool in pan several minutes then transfer to a wire rack to cool completely. Once cool frost with cream frosting and sprinkle tops with toasted coconut and pecans. Store in an airtight container.

For the frosting:

In the bowl of an electric stand mixer fitted with the paddle attachment whip cream cheese and butter until smooth. Mix in vanilla, then stir in powdered sugar and mix until smooth and fluffy (if it seems slightly runny, chill then stir before piping or spreading. I like to freeze it in the mixing bowl 5 minutes the beat with the mixer again then freeze 5 more and beat).

Raspberry Lemonade Cupcakesjjj

Ingredients

Cupcakes

3/4 cup all-purpose flour

3/4 cup cake flour

1 tsp baking powder

1/8 tsp baking soda

1/4 tsp salt

3/4 cup granulated sugar

1 Tbsp lemon zest (zest of 2 medium lemons)

1/2 cup unsalted butter, softened

1 large egg

2 large egg whites

1/2 tsp vanilla extract

1/2 tsp lemon extract (optional, for slightly stronger lemon flavor)

1/4 cup + 3 Tbsp buttermilk

1 1/2 Tbsp fresh lemon juice

Simple Syrup

1 Tbsp fresh lemon juice

1 Tbsp sugar

Raspberry Buttercream Frosting

1 (heaping) cup fresh raspberries

1/2 cup unsalted butter, nearly at room temperature

1/4 cup salted butter, nearly at room temperature

2 3/4 - 3 cups powdered sugar

1/2 tsp vanilla extract

24 fresh raspberries, for topping

Lemon wedges, for topping

Directions

Preheat oven to 350 degrees. Sift all-purpose flour and cake flour into a mixing bowl. Add baking powder, baking soda and salt and whisk 20 seconds, set aside.

In a food processor, pulse together 3/4 cup granulated sugar with lemon zest until finely ground, about 1 minute. In the bowl of an electric stand mixer fitted with the paddle attachment, whip together butter with lemon sugar mixture until pale and fluffy (if you don't have the paddle attachment that constantly scrapes bowl, then occasionally throughout entire mixing process, stop mixer and scrape down sides and bottom of bowl). Mix in egg, then mix in egg whites one at a time, adding in vanilla (and lemon extract if using) with second egg white.

In the liquid measuring cup used to measure buttermilk, whisk together buttermilk and lemon juice. Working in three separate batches, beginning and ending with flour mixture, add 1/3 of the flour mixture alternating with 1/2 of the buttermilk mixture and mixing just until combined after each addition. Divide batter among 12 paper lined muffin cups. Bake in preheated oven until toothpick inserted into center of cupcake comes out clean, about 18 - 20 minutes. Remove from oven and allow to cool several minutes in muffin tin, then transfer to a wire rack to cool slightly. Meanwhile prepare simple syrup.

For the simple syrup:

In a small bowl, whisk together 1 Tbsp lemon juice with 1 Tbsp granulated sugar until sugar has dissolved. Brush mixture over warm cupcakes (use all of it, about 2 light coats over each cupcake). Allow cupcakes to cool completely, meanwhile prepare raspberry puree and allow to cool.

For the frosting:

Puree raspberries in a food processor until well pureed then force through a fine mesh strainer into a bowl to remove seeds (you should have 6 - 7 Tbsp puree). Heat mixture in a saucepan set over medium-low heat until reduced by half (to 3 - 3 1/2 Tbsp). Cool completely (speed chill in freezer).

In the bowl of an electric stand mixer fitted with the paddle attachment, whip butter until very pale and fluffy. Mix in 1 cup powdered sugar then mix in reduced raspberry puree and vanilla. Add remaining powdered sugar and mix until light and fluffy (if an even stronger raspberry flavor is desired you can add in 1/4 tsp raspberry extract, or to taste).

Add one raspberry to top of each cupcake then pipe frosting over raspberry and top with another raspberry and a small lemon wedge (and straws for decoration if desired, I cut mine into thirds. Mint leaves are also optional). Store in an airtight container.