Wednesday, June 8, 2016

Brownie Bottom Black Forest Cheesecake



I've always loved the looks of rich, decadent Black Forest desserts but my husband and I don't enjoy canned cherries that are typically used for them. So for this one I used Red Raspberries for a perfectly delicious flavor combination and we enjoyed a few pieces with plenty left to share with friends 

Crust:
Prepare 2 (8 inch) Springform Pans
1 box milk chocolate brownies, divided
Mix and bake according to package directions. Don't over bake but don't be afraid to bake completely.
Cool slightly.

White Chocolate layer:
16 oz. cream cheese, room temp
1/3 cup white sugar
6 oz. white chocolate chips, melted
2 eggs, beaten
2 teaspoons vanilla


Milk Chocolate layer:
16 oz. cream cheese, room temp
1/3 c. white sugar
1/2 cup Hershey's chocolate syrup, more or less according to your taste
2 eggs, beaten
2 teaspoons flour


Pour separately over baked brownie crusts and bake till sides are puffy and have a dry look but the center is still a little jiggly when pan is shook slightly. Approx. 40-45 min? Turn heat off and prop door open with wooden spoon to allow for a slow cool down for another 30ish minutes. Remove and run a sharp knife around the edge and cool completely. Refrigerate overnight. Remove from Springform pan and stack in layers. Top with Red Raspberry Pie filling and Fresh Raspberries.

Whip for Garnish:
Cream cheese
Powdered sugar
Cool Whip
Mix and apply with a cake decorator bag and tip



                                                                              Be Blessed!

Creamy Coconut Cheesecake

Hello out there!

I've been MIA for a long time but I promise I've not been sitting idle! :)

If you enjoy coconut this one is for YOU!!

Preheat oven to 300°.


Crust:
1½ cups Almond Meal
1 cup All-Purpose flour
¾ cup pecan pieces, toasted and chopped fine
¼ cup brown sugar
½ teaspoon salt
7 Tablespoons cold butter
Place all dry ingredients into food processor and give it a whirl. Add cold butter (cut into slices) and mix till crumbs form. Press into bottom and up sides of a prepared 10 inch Springform pan. Bake at 300° for 8 minutes. Remove from heat and cool a bit.

Place a small dish of HOT water into oven on the bottom rack.

Meanwhile as your crust is baking--

48 oz. cream cheese, room temp.
1 can sweetened condensed milk
½ cup white sugar
1 cup sweetened coconut flakes
1 teaspoon coconut extract
6 eggs, beaten

In Bosch mixer bowl combine the cream cheese, sweetened condensed milk, and sugar. Beat until smooth and somewhat fluffy. In a separate bowl combine the eggs and extract and beat well. Add to the cream cheese mixture and beat just until combined. Fold in coconut flakes.

Pour into prepared crust and bake for 50-60 minutes. Center should wobble a little if shaken and the sides should be puffed up and look dry-ish Turn heat off and prop oven door open and allow to cool slowly for another 30-45 minutes. Generally what happens in this part of the process is that the center of the cheesecake will rise up and the top will be nice and flat.

Remove from the oven and run a sharp knife around the edge. Allow to cool completely. Refrigerate overnight before removing from the pan onto a serving dish.

Garnish as desired.

*I've been learning that higher altitude (we are almost 9,000 ft. here) gives food that once acted normal a totally different attitude. Cool Whip for instance doesn't stay nice and smooth so for garnishing purposes like this I fortify it with a bit of cream cheese and powdered sugar so it stays nice and firm. Also baking times vary more for the cheesecakes. So I would suggest if you are 5,000 or higher to watch your cheesecakes closely and go more by how the edges and the center look and act rather than the minutes shown in the recipe.





Be Blessed!

Monday, August 31, 2015

Shelf Road

So a few weeks ago we braved Shelf Road. What an intense place! In the heart of the mountain. Rugged, beautiful, and just a tad terrifying but not something you want to miss if you have even one adventurous bone in your body!
 
And yes, whoever gave it its name wasn't kidding! Shelf. Road. Definitely fits!







 


 
An above ground Gold Mine just outside the town of Cripple Creek that looks like a small "hill" on the side of the mountain when viewed from our front windows but up close and personal it is much, MUCH larger than it appears from said windows!
 
 
Happy Monday!

Be Blessed!

Tuesday, July 28, 2015

Thy Word...

 
So thankful for The Word!
 
It brings PEACE and worries fade,
It breathes TRUTH and lies dispel
It is LIGHT and makes darkness cease
To BELIEVE and TRUST it means
TO CHANGE!
 
♥Blessings!♥
 

Friday, July 24, 2015

White Chocolate Strawberry Delight

 
Need a quickie dessert for the weekend that will disappear before the Monday diet begins again? lol
 
I was in my kitchen yesterday thinking I really should bake something but not in the mood for the usual chocolate chip whatever when I had a flash of brilliance. Why not use the strawberries in the fridge for something besides pie (as easy as it is, I'm not a huge fan of crust making) but for something quick and yummy that I don't normally make?
 
Delights are quick and easy but that center part in all of it's sugary glory is always somewhat of a downer. So I had the idea to try it with an extra block cream cheese and dry instant white chocolate pudding. Still a far cry from healthy but not super sweet like usual. It was delicious and yes they, notice I said THEY, ate most of it for supper! Okaay! I had some too, because the cook always needs to taste new things, right? but in this case I could have avoided it because it tasted just like I thought it would. Not real sweet. Delicious. And like strawberries. Ha!
 
First of all it's handy when you keep this concoction in your cupboard in a glass jar:
 
1 cup clear jel, (cook type)
2 cups sugar
2 pkg. strawberry Kool-Aid
 
Mix together and store in an airtight container.
 
When ready to use mix ¾ cup dry mix and 2 cups water. Cook over medium heat until it thickens, stirring constantly.
 
Mix one recipe of this and set aside to cool.
 
In a 9 X 13 Pyrex pan mix
 
1-1/4 cups flour
1/3 cup brown sugar
1 stick butter
 
until evenly crumbly. Just spread it evenly in the pan, but don't press it in. Bake @350 degrees for 20 min or till edges begin to brown. Remove and fluff with a fork, again spreading evenly without pressing it into the pan. Set aside and allow to cool.
 
In a Kitchen Aid mixer bowl mix
 
16 oz. cream cheese
1 box dry instant white chocolate pudding
 
with paddle attachment beat until nice and fluffy scraping sides as needed. Add
 
12 oz. Cool Whip
 
Spread over cooled crust.
 
Wash/clean/cut 2 lbs. strawberries and add to the cooled strawberry Danish. Spread on top of cream cheese mixture.
 
Enjoy and have a great weekend!
 
 
♥Blessings to you today!♥