Irish Crème Chocolate Trifle

March 16, 2014 Leave a Comment
Irish Creme Chocolate Trifle

Irish Creme Chocolate Trifle

 

Recipe provided courtesy of Taste of Home magazine.  Find more great recipes at

www.tasteofhome.com

 

I created this yummy chocolate trifle when I was given a bottle of Irish Cream liqueur as a gift and had leftover peppermint candy.  I’ve served it with both liqueur and coffee creamer…and candy canes, too!  It’s always rich and decadent.

          Margaret Wilson                                                                             Sun City, California

 

Irish Crème Chocolate Trifle Recipe

Irish Crème Chocolate Trifle

 

1 package devil’s food cake mix (regular size)

1 cup refrigerated Irish crème nondairy creamer

3 ½ cups cold milk

2 packages (3.9 oz. each) instant chocolate pudding mix

3 cups whipped topping

12 Andes Creme de Menthe candies, chopped

Prepare and bake cake according to package directions, using greased 13×9 inch baking pan.  Cool on a wire rack for 1 hour.

With a meat fork or wooden skewer, carefully poke holes in cake about 2 inches apart.  Slowly pour creamer over cake; refrigerate for 1 hour.

In a large bowl, whisk the milk and pudding mixes for 2 minutes.  Let stand for 2 minutes or until soft-set.

Cut cake into 1 ½ inch cubes; place a third of the cubes in a 3 quart glass bowl.  Top with a third of the pudding, whipped topping and candies; repeat layers twice.  Store in the refrigerator.        16 servings

 

(Recipe for Irish Crème Chocolate Trifle was on www.tasteofhome.com, 2013)

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Best Coconut Chocolate Cake

February 10, 2014 Leave a Comment

 

Best Coconut Chocolate Cake

Best Coconut Chocolate Cake

Recipe provided courtesy of Taste of Home magazine.  Find more great recipes at

www.tasteofhome.com

 

I hope other families enjoy this coconut chocolate cake as much as my family does.

            Dorothy West                                                                    Nacogdoches, Texas

 

Best Coconut Chocolate Cake Recipe

Best Coconut Chocolate Cake

 

2 cups flour

2 cups sugar

1 tsp. baking soda

½ tsp. salt

1 cup butter, cubed

1 cup water

¼ cup baking cocoa

2 eggs

½ cup buttermilk

1 tsp. vanilla

Topping:   1 can (12 oz.) evaporated milk, divided

1 ¼ cups sugar, divided

20 large marshmallows

1 package (14 oz.) coconut

2 cups slivered almonds, toasted, divided

½ cup butter, cubed

1 cup semi-sweet chocolate chips

In a large bowl, combine the flour, sugar, baking soda and salt.  In a small saucepan, combine the butter, water, cocoa.  Cook and stir until butter is melted; add to dry ingredients.  Combine the eggs, buttermilk and vanilla; add to chocolate mixture and mix well.

Pour into a greased 15×10 inch baking pan.  Bake at 350 F. for 20-25 minutes or until a toothpick inserted near the center comes out clean.

Meanwhile, in a large saucepan, combine 1 cup evaporated milk, ¾ cup sugar and marshmallows; cook and stir until marshmallows are melted.  Remove from heat; stir in coconut.  Immediately sprinkle I cup almonds over cake.  Spread coconut mixture over top.  Sprinkle with remaining almonds (pan will be full).

In a small saucepan, combine butter with remaining milk and sugar.  Cook and stir until butter is melted.  Remove from the heat; stir in chocolate chips until melted.  Drizzle over almonds.  Cool on a wire rack.

35 servings

(Recipe for Best Coconut Chocolate Cake was on www.tasteofhome.com, 2014)

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Chocolate Espresso – Nut Torte

January 23, 2014 Leave a Comment
Chocolate Espresso - Nut Torte

Chocolate Espresso – Nut Torte

 

Recipe provided courtesy of Taste of Home magazine.  Find more great recipes at www.tasteofhome.com

 

I love chocolate and nuts, and they come together deliciously in this torte.  Serve it with sweetened whipped cream or your favorite ice cream.

          Thomas Faglon                                                                                Somerset, New Jersey

 

Chocolate Espresso – Nut Torte Recipe

Chocolate Espresso – Nut Torte

5 eggs, separated

1 tsp. baking cocoa

1 cup hazelnuts, toasted and skins removed

3 Tbsp. dark brown sugar

½ cup butter, softened

2/3 cup sugar

6 oz. bittersweet chocolate, melted and cooled

1 tsp. instant espresso powder

1 tsp. almond extract

¼ tsp. salt

Ganache:   6 oz. bittersweet chocolate, chopped

½ cup heavy whipping cream

½ cup finely chopped almonds, toasted

Place egg whites in a large bowl; let stand at room temperature for 30 minutes.   Line the bottom of a greased 9 inch springform pan with waxed paper; grease the paper and dust with cocoa.  Set aside

Place hazelnuts and brown sugar in a food processor; cover and process until ground.  In a large bowl, cream butter and sugar until light and fluffy, about 5 minutes.  Add egg yolks, one at a time, beating well after each addition.  Beat in the melted chocolate, espresso powder, extract and salt.  Gradually add hazelnuts mixture.

In a large bowl with clean beaters, beat egg whites until stiff peaks form.  Fold into batter.  Spread into prepared pan.  Place pan on a baking sheet.

Bake at 375 F. for 35 – 40 minutes or until a toothpick inserted near the center comes out with a few moist crumbs.  Cool on wire rack to room temperature.  Remove sides of pan and invest onto a serving plate.

Place chocolate in a small bowl.  In a small saucepan, bring cream just to a boil.  Pour over chocolate; whisk until smooth.  Cool, stirring occasionally, to room temperature or until ganache reaches a spreading consistency, about 30 minutes.

Spread ganache over top and sides of cake; press almonds onto sides.  Cover and refrigerate for 30 minutes or until set.               14 servings

 

(Recipe for Chocolate Espresso – Nut Torte was on www.tasteofhome.com, 2013)

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Peppermint Candy Cheesecake

December 21, 2013 Leave a Comment
Peppermint Candy Cheesecake

Peppermint Candy Cheesecake

Recipe provided courtesy of Taste of Home magazine.  Find more great recipes at www.tasteofhome.com

 

I like to use this festive peppermint cheesecake as a dramatic centerpiece on my dinner table.  It’s a traditional Christmas dessert in my family.

         Linda Stemen                                                                    Monroeville, Indiana

 

Peppermint Candy Cheesecake Recipe

 

Peppermint Candy Cheesecake

1 ½ cups graham cracker crumbs

1/3 cup butter, melted

¼ cup sugar

Filling:   5 packages (8 oz. each) cream cheese, softened

1 cup sugar

1 cup sour cream

2 Tbsp. flour

1 tsp. vanilla

5 eggs, lightly beaten

30 peppermint candies, crushed

Red food coloring, optional

Topping:   1 cup heavy whipping cream

¼ cup confectioners’ sugar

Additional crushed peppermint candies

Placed a greased 10 inch springform pan on a double thickness of heavy-duty foil (about 18 inch square).  Securely wrap foil around pan.  In small bowl, combine the cracker crumbs, butter and sugar.  Press onto the bottom of prepared pan.  Place pan on a baking sheet.  Bake at 350 F. for 8-10 minutes or until set.  Cool on a wire rack.

In a large bowl, beat cream cheese and sugar until smooth.  Beat in the sour cream, flour and vanilla.  Add eggs; beat on low speed just until combined.  Fold in crushed candies and a few drops of red food coloring, if desired.  Pour over crust.  Place springform pan in a large baking pan; add 1 inch of hot water to larger pan.

Bake at 350 F. for 55 to 65 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 bowl, beat cream until it begins to thicken.  Add confectioners’ sugar; beat until stiff peaks form.  Pipe around edge of cheesecake and sprinkle with additional crushed candies.          16 servings

(Recipe for Peppermint Candy Cheesecake was on www.tasteofhome.com, 2012)

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Gingerbread-Pumpkin Yule Log

December 21, 2013 Leave a Comment
Gingerbread-Pumpkin Yule Log

Gingerbread-Pumpkin Yule Log

 

Make this Gingerbread-Pumpkin Yule Log (2) two days before Christmas.  It was in Holiday Diabetic Recipes, from the editors of Diabetic Living.

 

Gingerbread-Pumpkin Yule Log Recip

Gingerbread-Pumpkin Yule Log

3 eggs

Nonstick cooking spray for baking

1 cup flour

1 tsp. baking powder

1 tsp. pumpkin pie spice

¼ tsp. salt

½ cup granulated sugar *

½ cup canned pumpkin

¼ cup molasses

Powdered sugar

Pumpkin Cream Filling

Fresh rosemary springs (optional)

Fresh cranberries (optional)

 

Allow eggs to stand at room temperature for 30 minutes.

Meanwhile, lightly coat a 15x10x1 inch baking pan with cooking spray for baking.  Line the bottom of the pan with waxed paper or parchment paper; coat with cooking spray for baking and set aside.  In a small bowl stir together flour, baking powder, pumpkin pie spice, and salt; set aside.

Preheat oven to 375 F.  In a large mixing bowl beat eggs with an electric mixer on high speed for 5 minutes.  Gradually add granulated sugar, beating until well mixed.  Stir in pumpkin and molasses.  Fold in flour mixture.  Spread batter evenly in prepared pan.

Bake about 15 minutes or until top springs back when lightly touched.  Immediately loosed edges of cake from pan and turn cake out onto a towel sprinkled generously with powdered sugar.  Slowly peel off waxed paper.  Starting from a short side, roll up towel and cake into a spiral.  Cool on a wire rack for 1 hour.  Meanwhile, prepare Pumpkin Cream Filling.

Unroll cake; remove towel.  Spread filling over cake to within 1 inch of edges.  Roll up cake and filling into a spiral.  Trim ends.  Cover and chill for 2 to 48 hours before serving.  To serve, place cake roll on a platter.  If desired, garnish with rosemary and cranberries and sprinkle top with powdered sugar.  Cut cake into 10 slices.  Store cake, covered, in the refrigerator.

Pumpkin Cream Filling –  In a medium bowl combine ¾ cup canned pumpkin and ½ tsp. ground ginger.  Fold in 1 14 cups frozen light whipped dessert topping, thawed.

Sugar Substitute* –   Choose Splenda Sugar Blend for Baking.  Follow package directions to use product amount equivalent to ½ cup sugar.

 

(Recipe for Gingerbread-Pumpkin Yule Log was in Holiday Diabetic Recipes, 2013)

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Gingersnap Cheesecake

December 19, 2013 Leave a Comment
Gingerbread Cheesecake

Gingerbread Cheesecake

This dessert takes the rich, spicy flavors of gingerbread and transforms them into a soft, creamy cheesecake

Gingersnap Cheesecake Recipe

Gingersnap Cheesecake

Crust:   2 cups finely ground gingersnaps

6 Tbsp. unsalted butter, melted

2 Tbsp. sugar

Filling:   4 (8 oz.) pkg. cream cheese, softened

½ cup packed light brown sugar

½ cup sugar

4 eggs

½ cup sour cream

½ cup molasses

2 tsp. ground ginger

1 tsp. ground cinnamon

½ tsp. ground cloves

Topping:   1 cup heavy whipping cream

½ cup powdered sugar

1 Tbsp. rum, if desired

Heat oven to 300 F.  Line outside of 9 inch springform pan with heavy-duty foil.  Combine crust ingredients in medium bowl.  Press into bottom and halfway up sides of pan.  Refrigerate 30 minutes or until chilled.

Pulse cream cheese, brown sugar and ½ cup sugar in food processor 30 seconds or until smooth and creamy.  Add eggs one at time, pulsing after each addition.  Add all remaining filling ingredients; pulse to combine.  Pour into crust.

Place pan in large baking or broiler pan.  Add enough hot water to baking pan to come halfway up sides of springform pan.  Bake 1 hour 15 minutes to 1 hour 25 minutes or until edges are puffed and top is dry to the touch.  Center should move slightly when pan is tapped but should not ripple s if liquid.  Remove cake from water bath; remove foil.  Cool on wire rack 1 hour.  Refrigerate, uncovered, overnight.

Beat whipping cream and powdered sugar in large bowl at medium-high speed until soft peaks form.  Beat in rum until firm but not stiff peaks form.  Spread over top of cake.  Sprinkle with finely ground gingersnaps or ground cinnamon or nutmeg, if desired.

 

(Recipe for Gingerbread Cheesecake is from Cooking Club, Winter 2014)

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Cranberry-Swirl Cheesecake Bars

December 16, 2013 Leave a Comment
Cranberry-Swirl Cheesecake Bars

Cranberry-Swirl Cheesecake Bars

 

This dessert combines the best parts of cheesecake – an unctuous creamy filling and a cookie crumb crust – in an easy-to-make bar.  Jellied cranberry sauce creates the vibrant swirl of flavor and color.  Chill the bars at least 2 hours before serving.

 

Cranberry-Swirl Cheesecake Bars Recipe

Cranberry-Swirl Cheesecake Bars

20 chocolate wafer cookies, coarsely broken

¼ cup semi-sweet chocolate chips

1 Tbsp. plus 1/3 cup sugar, divided

3 Tbsp. unsalted butter, melted

¾ cup (14 oz., can) jellied cranberry sauce

1 tsp. grated orange peel

2 (8 oz. each) cream cheese, softened

1 egg

1 egg yolk

½ tsp. vanilla

Heat oven to 350 F.  Line 8 inch square baking pan with foil, leaving edges slightly overhanging; lightly coat bottom with cooking spray.  Pulse cookies, chocolate chips and 1 tablespoon of the sugar in food processor until finely ground.  Add butter; pulse until moist clumps form.  Press into bottom of pan.

Bake 8 minutes or until set. Cool completely on wire rack.

Meanwhile, puree cranberry sauce and orange peel in food processor until smooth; remove.  Pulse cream cheese and remaining 1/3 cup sugar in clean food processor until smooth.  Add egg and egg yolk one at a time, pulsing briefly until blended.  Add vanilla; pulse just until blended.  Pour over crust.

Pour cranberry mixture in large spoonfuls randomly over top of cheesecake mixture.  Run thin knife gently through batter to swirl.

Bake 25 to 30 minutes or until cheesecake is just set but not firm and toothpick inserted in center comes out clean.  Cool completely in pan on wire rack.  Refrigerate 2 hours or overnight until firm.  Use foil to remove bars from pan before cutting.  Store in refrigerator.               16 bars

 

(Recipe for Cranberry-Swirl Cheesecake Bars was in Cooking Club magazine, Winter 2014)

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Cranberry Layer Cake

December 15, 2013 Leave a Comment
Cranberry Layer Cake

Cranberry Layer Cake

 

Recipe provided courtesy of Taste of Home magazine.  Find more great recipes at

www.tasteofhome.com

I adapted a Bundt cake recipe to create this layer cake.  Cranberries, walnuts and homemade frosting make it taste so delicious that you’d never guess it starts with a convenient cake mix.

Sandy Burkett                                                                                         Galena, Ohio

 

Cranberry Layer Cake Recipe

Cranberry Layer Cake

 1 package white cake mix

1 1/3 cups water

1/3 cup canola oil

3 eggs

1 Tbsp. grated orange peel

1 cup fresh or frozen cranberries, thawed and coarsely chopped

1 cup finely chopped walnuts

Cream Cheese Frosting:   1 package (8 oz.) Philadelphia Cream Cheese, softened

½ cup butter, softened

3 ½ cups confectioners’ sugar

1 tsp. vanilla

½ tsp. grated orange peel

¼ cup finely chopped walnuts

 

In a large bowl, combine the first five ingredients; beat on low speed for 30 seconds.  Beat on medium for 2 minutes.  Stir in cranberries and walnuts.  Pour into two greased and floured 9 inch round baking pans.

Bake at 350 F. for 30-35 minutes or until toothpick inserted near center comes out clean.  Cool for 10 minutes before removing from pans to wire racks to cool completely.

In a large bowl, beat cream cheese and butter until fluffy.  Add the confectioners’ sugar, vanilla and orange peel; beat until blended.  Spread between layers and over top and sides of cake.  Sprinkle with walnuts.  Refrigerate leftovers.                12 servings

(Recipe for Cranberry Layer Cake came from tasteofhome.com, 2013)

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Pistachio Cheesecake

December 14, 2013 Leave a Comment
Pistachio Cheesecake

Pistachio Cheesecake

Recipe provided courtesy of Taste of Home magazine.  Find more great recipes at

 www.tasteofhome.com

 

This appealing dessert, with its pretty pistachio filling, almond crust and chocolate drizzle, is creamy smooth.  I’ve never seen cheesecake disappear so quickly!

                Karen Ankerson                                                                            Manistee, Michigan

Pistachio Cheesecake Recipe

Pistachio Cheesecake

2 cups flour

½ cup ground almonds

½ cup cold butter

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

1 can (14 oz.) sweetened condensed milk

2 pkgs. (3.4 oz. each) pistachio pudding mix

5 eggs, lightly beaten

Chocolate syrup, optional

Whipped cream and chopped pistachio, optional

In a small bowl, combine the flour and almonds; cut in butter until crumbly.  Press onto the bottom and 1 ¼ inch up the sides of a greased 10 inch springform pan.  Bake at 400 F for 10 minutes.

Meanwhile, in a large bowl, beat cream cheese, milk and pudding mixes until smooth.  Add eggs; beat on low speed just until combined.  Pour over crust.

Place pan on a baking sheet.  Reduce heat to 350 F.  Bake for 55-60 minutes or until the center is almost set.  Cool on wire rack for 10 minutes.  Carefully run a knife around edge on pan to loosen; cool 1 hour longer.  Refrigerate overnight.

Slice cheesecake; drizzle slice with chocolate syrup.  Garnish with whipped cream and pistachios if desired.                    12-14 servings

 

(Recipe for Pistachio Cheesecake was on www.tasteofhome.com)

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Decadent Brownie Swirl Cheesecake

December 11, 2013 Leave a Comment
Decadent Brownie Swirl Cheesecake

Decadent Brownie Swirl Cheesecake

 Recipe provided courtesy of Taste of Home magazine.  Fine more great recipes at

www.tasteofhome.com

It may look fancy, but this cheesecake is so simple.  The secret is the speedy crust – it’s from a packaged brownie mix!  You don’t need to be an experienced cook to make the elegant chocolate swirls on top – anyone can do it!

 

Decadent Brownie Swirl Cheesecake Recipe

Decadent Brownie Swirl Cheesecake

1 package fudge brownie mix (13×9 inch pan size)

Filling:   4 packages (8 oz. each) cream cheese, softened

1 cup sugar

4 eggs, lightly beaten

3 tsp. vanilla or 1 tsp. almond extract and 2 tsp. vanilla)

Fresh raspberries, optional

Chocolate curls, optional

 

Prepare brownie mix according to package directions for chewy fudge brownies.  Set aside 2/3 cup batter; spread remaining batter into a greased 9 inch springform pan.

Place pan on a double thickness of heavy-duty foil (about 18 inch square).  Securely wrap foil around pan.  Bake at 350 F. for 25-28 minutes (brownies will barely test done).  Cool for 10 minutes on a wire rack.

In a large bowl, beat cream cheese and sugar until smooth.  Beat in eggs and vanilla on low speed just until combined.  Stir 1/3 cup into reserved brownie batter; set aside.  Spoon half the cheesecake batter into crust; dollop with half of reserved chocolate cheesecake batter.  Repeat layers.  Cut through batter with a knife to swirl the chocolate cheesecake batter.

Place in a large baking pan; add 1 inch of hot water to large pan.  Bake at 325 F.  for 1 ½ hours or until surface is no longer shiny and center is almost set.

Remove pan from water bath and foil.  Cool on a wire rack for 10 minutes.  Carefully run a knife around the edge of pan to loosen; cool 1 hour longer.   Refrigerate overnight.  Remove sides of pan.  Garnish with raspberries and chocolate curls if desired.

16 servings

 

(Recipe for Decadent Brownie Swirl Cheesecake came from Taste of Home Best Holiday Recipes, December 28, 2009)

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