Posted by Trish | Under Confections, Dessert, Downlow
Saturday Mar 29, 2008
Submitted by Carli
Yields 18 Squares
6 Carbs per Square
Cake Ingredients
| ¼ c. butter |
|
¼ c. heavy cream |
| 2 large eggs |
|
¾ Splenda |
| ½ c. full-fat soy flour |
|
1 tsp baking powder |
| ¼ c. whole wheat or oat flour |
|
½ tsp vanilla extract |
| ¾ c. coffee |
|
1 tbsp Splenda |
Topping Ingredients
| 16 oz. cream cheese |
|
1/3 c. Splenda |
| ½ rum extract |
|
2 c. heavy cream, whipped stiff |
Preheat oven to 375°F.
Spray a 13″x9″ pan with a non-stick cooking spray. In a small pan, heat the butter & cream until steaming hot. In a large bowl, beat eggs at high speed until light in color (don’t underbeat — they should become a pale lemony color.) Gradually beat in the ¾ c. Splenda & beat for 2 minutes. Lightly spoon the soy flour into a measuring cup & level off. Add wheat or oat flour, baking powder, salt, vanilla & hot cream mixture. Beat at low speed until smooth; pour into prepared pan.
Bake at 375°F for 14-16 minutes or until cakes springs back when lightly touched in the center.
In a 1 c. measure, combine coffee & 1 Tbsp. Splenda; mix well. Drizzle this over the warm cake. Cool completely.
To make toping: In a large bowl beat the cheese until smooth & creamy. Beat in Splenda & rum extract. In a large bowl, beat the cream until stiff peaks form; fold into cheese mixture until combined. Spread evenly over cooled cake. Cover & chill at least 4 hours or overnight. To serve, cut into squares. Store in the refrigerator.
Posted by Trish | Under Confections, Dessert
Saturday Mar 29, 2008
Submitted by Meggie
| 1lb Oreo cookies |
|
8 oz. cream cheese |
| 2 tbsp butter |
|
1 pkg vanilla bark |
| 1 pkg chocolate bark |
|
|
1. Crush oreos & mix the first 3 ingredients. Form into 1″ balls. Freeze until set. Melt vanilla & dip balls into it. Then when vanilla is set drizzle melted chocolate on top. Put in fridge until ready to serve.
Posted by Trish | Under Dessert, Pies
Saturday Mar 29, 2008
Submitted by Movidude74
| 1½ c. chocolate sandwich cookie crumbs (about 15 cookies) |
|
2 tbsp butter, melted |
| 8 oz cream cheese, softened |
|
1 c. powdered Sugar |
| ½ c. creamy peanut butter |
|
6 oz peanut butter cups chilled |
| 1 c. heavy whipping cream, whipped |
|
& coarsely chopped (about 20 mini cups) |
In Medium Bowl combine cookie crumbs & butter. Press into bottom & up sides of 9 inch pie plate that has been coated with non-stick cooking spray. Bake in 350°F oven for 10 minutes; cool.
Otherwise, use a pre-made Oreo or chocolate graham cracker crust.
In large mixer bowl, beat cream cheese, powdered sugar & peanut butter at medium speed until light & creamy. Fold in whipped cream. Add ½ (or a little more) of the chopped candy & fold until combined. Spread into pie crust. Top with remaining candy. Refrigerate for at least 3 hours before serving
Posted by Trish | Under Cakes, Dessert
Saturday Mar 29, 2008
Submitted by jennifer_ann7
Crust:
| 18 vanilla wafer cookies |
|
1 c. almonds, toasted |
| 4 ½ tbsp unsalted butter, melted |
|
|
Filling:
| 4 oz. imported white chocolate, chopped |
|
1 8oz. packages of cream cheese, room temp |
| 2/3 c. sugar |
|
2 tsp vanilla extract |
| ¾ tsp grated lemon peel |
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2 large eggs |
| ¾ c. fresh raspberries or frozen unsweetened, thawed, drained |
|
|
Topping:
| 1 8oz. container sour cream |
|
3 tbsp sugar |
| ½ tsp vanilla extract |
|
2½ pint baskets raspberries |
| ½ c. seedless raspberry jam |
|
|
For crust:
Preheat oven to 350°F. Place large piece of foil on heavy large baking sheet. Set 8″x2″ bottomless heart-shaped cake pan atop foil. (If unavailable, use 8″ spring form pan; omit foil.) Wrap foil around outside & 1″ up sides of pan. Butter foil & pan. Finely grind cookies & almonds in processor. Add butter & blend until mixture forms very moist crumbs. Using plastic wrap as aid, press crumbs firmly onto bottom & 2″ up sides of pan. Bake until golden, about 10 minutes. Cool. Maintain oven temperature.
For Filling:
Melt white chocolate in top of double boiler over simmering water until smooth, stirring often. Remove from over water. Using electric mixer, beat cream cheese, sugar, vanilla & peel in large bowl until smooth. Add eggs 1 at a time, beating just until combined. Beat in white chocolate. Spoon half of batter into crust. Top with ¾ c. berries. Spoon remaining batter over. Bake until edges of cake are set but center 3″ still moves when cake is shaken, about 45 minutes. Cool 20 minutes. Maintain oven temperature. Using fingertips, press down gently on edges of cheesecake to flatten slightly.
For topping:
Whisk sour cream, sugar & vanilla in bowl. Spoon over cake, spreading to edge of pan. Bake 5 minutes. Transfer cake in pan to rack. Run small knife around sides of cake. Cool completely. Chill cake overnight. Fold down foil along sides of pan. Lift cake pan off cheesecake. Transfer cheesecake to platter, discarding foil. Cover cake with berries. Bring jam to simmer in small saucepan, stirring often. Gently brush jam over berries. (Can be prepared 3 hours ahead; chill.)
Posted by Trish | Under Cakes, Dessert
Saturday Mar 29, 2008
Submitted by Foghorn Leghorn
| 6 eggs |
|
3 c. sugar |
| 8 oz. Philadelphia cream cheese |
|
3 c. flour |
| 1 tsp vanilla |
|
3 sticks salted butter |
| ½ c. powdered sugar |
|
2 tbsp concentrated lemon juice |
1. Layout cream cheese & butter to soften at room temperature. Then in a mixing bowl add butter& cream cheese together & mix in a mixer.
2. Add sugar to mixture. Then add flour & eggs alternately.
3. Add vanila.
4. Spray bunt cake pan with cooking spray, preferably the kind made for baking with flour.
5. Bake in a preheated 325°F oven for 1 hour 25 minutes.
6. Let the cake rest in the pan for 10 minutes, then invert onto a serving tray or plate.
7. You can also make a glaze for the top of the cake. Mix the powdered sugar & lemon juice & drizzle over the top while still warm.
Chef’s Note: To change up the taste of your cake, you can add 1 tsp of either coconut or lemon flavoring instead of the vanila.
