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White Chocolate Rasberry Cheesecake

Posted By Chloe Blankenship on Jan 31, 2012 at 10:49AM
White Chocolate Rasberry Cheesecake
Prep Time: 1 Hr Cook Time: 1 Hr Ready In: 10 Hrs Servings (Help) US Metric Calculate Original Recipe Yield 1 - 9 inch cheesecake Ingredients 1 cup chocolate cookie crumbs 3 tablespoons white sugar 1/4 cup butter, melted 1 (10 ounce) package frozen raspberries 2 tablespoons white sugar 2 teaspoons cornstarch 1/2 cup water 2 cups white chocolate chips 1/2 cup half-and-half cream 3 (8 ounce) packages cream cheese, softened 1/2 cup white sugar 3 eggs 1 teaspoon vanilla extract Directions In a medium bowl, mix together cookie crumbs, 3 tablespoons sugar, and melted butter. Press mixture into the bottom of a 9 inch springform pan. In a saucepan, combine raspberries, 2 tablespoons sugar, cornstarch, and water. Bring to boil, and continue boiling 5 minutes, or until sauce is thick. Strain sauce through a mesh strainer to remove seeds. Preheat oven to 325 degrees F (165 degrees C). In a metal bowl over a pan of simmering water, melt white chocolate chips with half-and-half, stirring occasionally until smooth. In a large bowl, mix together cream cheese and 1/2 cup sugar until smooth. Beat in eggs one at a time. Blend in vanilla and melted white chocolate. Pour half of batter over crust. Spoon 3 tablespoons raspberry sauce over batter. Pour remaining cheesecake batter into pan, and again spoon 3 tablespoons raspberry sauce over the top. Swirl batter with the tip of a knife to create a marbled effect. Bake for 55 to 60 minutes, or until filling is set. Cool, cover with plastic wrap, and refrigerate for 8 hours before removing from pan. Serve with remaining raspberry sauce.

Candy Cane Fudge

Posted By Chloe Blankenship on Dec 14, 2011 at 9:59AM
Candy Cane
Prep Time: 20 MinReady In: 2 Hrs 20 Min Servings (Help) US Metric Calculate Original Recipe Yield 2 1/4 pounds Ingredients 2 (10 ounce) packages vanilla baking chips 1 (14 ounce) can sweetened condensed milk 1/2 teaspoon peppermint extract 1 1/2 cups crushed candy canes 1 dash red or green food coloring Directions Line an 8 inch square baking pan with aluminum foil, and grease the foil. Combine the vanilla chips and sweetened condensed milk in a saucepan over medium heat. Stir frequently until almost melted, remove from heat and continue to stir until smooth. When chips are completely melted, stir in the peppermint extract, food coloring, and candy canes. Spread evenly in the bottom of the prepared pan. Chill for 2 hours, then cut into squares. Footnotes Flawless Fudge Advice Nutritional Information Amount Per Serving Calories: 88 | Total Fat: 3g | Cholesterol: 2mg
Filed in: dessert recipes | Tagged with: dessert

Individual Orange and Chocolate Cheesecakes (Recipe courtesy Giada De Laurentiis)

Posted By Chloe Blankenship on Dec 12, 2011 at 3:58PM

Total Time: 1 hr 45 min Prep 35 min Inactive 25 min Cook 45 min Yield: 6 servings Level: Intermediate

Ingredients
1/3 cup finely crushed chocolate wafers
2 tablespoons butter, melted
1/4 cup ricotta cheese
2 ounces cream cheese
1/4 cup sugar, plus 2 tablespoons
1 orange, zested
1 egg
Butter, for greasing
Directions
Special equipment: mini muffin tin

Preheat the oven to 350 degrees F.

Combine the crushed chocolate wafers and the melted butter. Place a tightly packed teaspoon of the wafer mixture into each mini-muffin cup and press down firmly.

In a food processor combine the ricotta cheese, cream cheese, 1/4 cup of the sugar, half of the orange zest, and the egg. Blend until smooth. Lightly grease the sides of the mini muffin tin with butter. Fill the cups with about 1 1/2 tablespoons of the cheesecake mixture. Place the mini muffin tin in a baking dish and pour enough hot water in the baking dish to come halfway up the sides of the mini muffin tin. Bake for 25 minutes. Transfer the mini muffin tin to a wire rack and let cool for 30 minutes. Refrigerate for 15 minutes. Use a small knife to gently pop the cheesecakes out of the cups.

Just before serving, combine the remaining orange zest with the remaining 2 tablespoons of sugar. Top each individual cheesecake with about 1/4 teaspoon of the orange zest mixture and serve.

Tagged with: dessert

Cheesecake Parfaits

Posted By Chloe Blankenship on Dec 12, 2011 at 3:48PM

Total Time: 3 hr 15 min Prep 15 min Inactive 3 hr 0 min Yield: 6 to 8 servings Level: Easy

Ingredients
2 (3-ounce) boxes cheesecake instant pudding mix
2 cups heavy whipping cream
1 cup milk
2 cups sour cream
Vanilla Wafers
Fresh Raspberries
Whipped Cream, if desired
Directions
In medium bowl, combine pudding mix, cream, milk, and sour cream. Beat at medium speed with an electric mixer until soft peaks form. Cover and chill 2 to 3 hours.

In individual serving dishes, layer pudding mixture, vanilla wafers, and raspberries. Repeat layers, ending with raspberries, serve immediately. Top with whipped cream, if desired.

Peanut Butter Cookies

Posted By Chloe Blankenship on Dec 12, 2011 at 3:42PM

Total Time: 45 min Prep 30 min Cook 15 min Yield: 2 dozen cookies Level: Easy

Ingredients
1 cup sugar, 1/4 cup additional to roll cookies
1 stick butter, at room temperature
1 egg
1 cup smooth peanut butter
1 teaspoon vanilla
1/2 teaspoon salt
1/2 teaspoon baking soda
1 1/2 cups flour
Directions
Preheat oven to 375 degrees. Grease a baking sheet. In a large bowl, cream together sugar and butter. Beat in egg to mixture. Mix in peanut butter and vanilla until smooth and creamy. Stir in salt, baking soda and flour until well combined. Roll dough into 1 inch balls and then roll in sugar. Place on baking sheet and flatten with fork. Bake for 12-15 minutes.

Everybody's gotta a weakness for peanut butter! Some just don't know it yet.. :-)

Glazed Apple Cream Pie

Posted By Chloe Blankenship on Dec 12, 2011 at 3:37PM
Glazed Apple Cream Pie
¡Delicioso! Prep Time: 15 MinCook Time: 45 MinReady In: 3 Hrs Servings (Help) US Metric Calculate Original Recipe Yield 1 - 9 inch pie Ingredients 1/2 cup white sugar 1/2 cup milk 1/2 cup heavy cream 1/4 cup butter 2 tablespoons cornstarch 2 tablespoons milk 1 teaspoon vanilla extract 2 tart apples - peeled, cored and sliced 1 tablespoon all-purpose flour 1/4 teaspoon ground cinnamon 1 (15 ounce) package pastry for double-crust pie 1/2 cup confectioners' sugar 1 tablespoon milk 1/4 teaspoon vanilla extract 1 tablespoon butter, softened Directions In a medium saucepan over medium heat, combine 1/2 cup sugar, 1/2 cup milk, 1/2 cup cream, and 1/4 cup butter. Heat until butter is melted, stirring occasionally. In a small bowl, whisk together the cornstarch, 2 tablespoons milk, and vanilla; stir into saucepan. Cook until thickened, stirring constantly. Remove from heat, and set aside to cool slightly. Preheat oven to 400 degrees F (200 degrees C). In a medium bowl, combine the apples, flour, and cinnamon. Mix well. Line a 9 inch pie pan with pie dough. Pour thickened filling mixture into pastry-lined pie pan. Arrange apple mixture evenly over filling. Top with second crust, seal and flute the edges. Cut slits in top crust. Bake for 30 to 40 minutes, or until crust is golden brown and apples are tender. Cool for at least 30 minutes. In small bowl, combine confectioners' sugar, 1 tablespoon milk, 1/4 teaspoon vanilla, and 1 tablespoon softened butter. Blend until smooth; pour evenly over warm pie. Refrigerate for AT LEAST 1 1/2 hours before serving (longer is better). Nutritional Information Amount Per Serving Calories: 480 | Total Fat: 29.4g | Cholesterol: 41mg

Grilled Dessert Recipes by Paula Deen-(My favorite cook on the Food Network)

Posted By Chloe Blankenship on Dec 12, 2011 at 3:30PM
Tagged with: dessert

Chocolat S'mores

Posted By Chloe Blankenship on Dec 12, 2011 at 3:13PM
Chocolat S'mores
The picture is enough to water your mouth, but the taste will transport you to another world! Ingredients 5 egg yolks 1 cup Dannon® Oikos Greek yogurt, vanilla 1 (14 ounce) can sweetened condensed low-fat milk 1/4 cup freshly squeezed lime juice or key lime juice 1 tablespoon lime zest 1 (9 inch) prepared graham cracker crust Low-fat whipped cream for topping Directions Preheat oven to 350 degrees. Blend or whisk together the egg yolks, Dannon® Oikos Greek yogurt, condensed milk, lime juice and zest. Pour filling into graham cracker crust, and bake for 15 to 18 minutes until set. Cool in refrigerator for at least one hour before topping with whipped cream and a slice of lime. Footnotes “80% less fat than regular cream cheese, mayonnaise, and sour cream*” *Based on USDA database dated 9-Jan-06. Nutritional Information Amount Per Serving Calories: 436 | Total Fat: 13g | Cholesterol: 138mg
Tagged with: dessert

"Greek" Key Lime Pie

Posted By Chloe Blankenship on Dec 12, 2011 at 3:09PM
"Greek" Key Lime Pie
Made with greek yogurt! Ingredients 5 egg yolks 1 cup Dannon® Oikos Greek yogurt, vanilla 1 (14 ounce) can sweetened condensed low-fat milk 1/4 cup freshly squeezed lime juice or key lime juice 1 tablespoon lime zest 1 (9 inch) prepared graham cracker crust Low-fat whipped cream for topping Directions Preheat oven to 350 degrees. Blend or whisk together the egg yolks, Dannon® Oikos Greek yogurt, condensed milk, lime juice and zest. Pour filling into graham cracker crust, and bake for 15 to 18 minutes until set. Cool in refrigerator for at least one hour before topping with whipped cream and a slice of lime. Footnotes “80% less fat than regular cream cheese, mayonnaise, and sour cream*” *Based on USDA database dated 9-Jan-06. Nutritional Information Amount Per Serving Calories: 436 | Total Fat: 13g | Cholesterol: 138mg Powered by ESHA Nutrient Database

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