Peppermint OREO Cheesecake

This easy desserts recipes is delicious and super festive! Everyone knows that Cheesecake and Oreos belong together, especially during the holidays when you get to use extra special ingredients like Candy Cane Oreos and Andes Peppermint bits!

Everybody loves to eat a slice of cheesecake, but no one it willing to step to the plate and actually make one.

The truth is: there are about 50 billion kajillion things that are way scarier than making a beautiful cheesecake.

Seriously though. It’s way easy. It’s really just like baking any other cake recipes, except you don’t even really have to frost this one! Added chocolate ganache and Cool Whip to the top. But you totally don’t have to add anything at all for this to be simply delicious!

Ingredients

For the Oreo Crust:
25 Oreos, Peppermint or Candy Cane Flavored*
3 tbsp butter, softened


For the Cheesecake Filling:
1 cup granulated sugar
3 - 8 oz.packages Cream Cheese, softened
1 cup part-skim ricotta cheese
2 tsp. vanilla
3 eggs
1 cup Andes Peppermint Bits**

Instructions
Preheat oven to 350°F.
In a food processor, pulse together the Oreos and 3 tablespoons of butter until fine crumbs form. Pour the crumbs into a 9-inch spring form pan and press firmly into bottom and 2-1/2 inches up side of pan; set aside.
Beat cream cheese and sugar in large bowl with a mixer on medium speed until smooth and creamy. Add ricotta cheese and vanilla; mix well.

Add eggs, one at a time, beating on low speed after each addition just until blended. Do not overmix once the eggs have been added to avoid surface cracks during baking.
Fold Andes peppermint bits into the batter.

Pour into crust.
Bake for 60-70 minutes or until center is almost set. Turn oven off. Open oven door slightly. Let cheesecake set in oven 1 hour.

Remove cheesecake from oven; cool completely. Optional: garnish with Cool Whip, chocolate ganache or frosting, and crumbled Oreos.
Refrigerate at least 4 hours or overnight.

Loosen cheesecake from rim of pan; remove rim.
Store leftover cheesecake in refrigerator. Serves 16.

Source: 

http://www.somethingswanky.com/peppermint-oreo-cheesecake/

Itsy Bitsy Chocolate Chip Cookies

One of these cookies is about the size of a half-dollar, and you might be able to fit a dozen of them in the palm of your hand. These best recipes doubles easily, and I can't resist mentioning that ice-cream sandwiches made with them are tres cute and tasty. You can make some easy desserts using this ingredients.

The trade-off is that you can see all the flecks of shaved chocolate, oats, and walnuts that are packed into every tiny cookie. The grains of sugar on top? They give the cookies just the right amount of crunch. These are the perfect bite-sized cookie, and each batch makes nearly twelve dozen of them. I use whole wheat pastry flour here or i was also thinking some easy dessert recipes, but you can substitute unbleached all-purpose flour if you like, or if that is all you have on hand. You might also add-in some finely chopped crystallized ginger, chopped raisins or currants, or wheat germ.

Ingredients:

5 ounces good-quality semi-sweet chocolate bar (Scharffen Berger 62%)
1 cup whole wheat pastry flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup old-fashioned rolled oats
1/2 cup walnuts, very, very finely chopped (by hand)
1/2 cup unsalted butter, at room temperature
scant 1 cup natural cane sugar (or brown sugar)
scant 1 tablespoon organic unsulphured molasses (blackstrap)
1 large egg
1 1/2 teaspoon vanilla extract
1/4 cup large-grain sugar (for ex: turbinado)

Preparation:

Preheat your oven to 350F degrees, racks in top and bottom third. Line a couple baking sheets with parchment paper.

Finely chop the chocolate bar into 1/8-inch pieces, more like shavings really. Try to avoid big lumps and chunks, which make flattening out the cookie dough later more difficult.

In a mixing bowl, whisk together the flour, baking powder, baking soda, salt, oats, walnuts, and shaved chocolate. Set aside.

Using a mixer (or by hand) beat the butter until fluffy. Beat in the sugar and mix until it is also light and fluffy. Scrape down the sides of the bowl once or twice. Beat in the molasses, then the egg, mixing until both are well incorporated, scrape down the sides of the bowl once or twice. Beat in the vanilla. Add the flour mix and stir by hand until the ingredients barely come together into a uniform dough.

I like these cookies tiny, barely bite-sized, so I scoop out the dough in exact, level teaspoons. I then tear those pieces of dough in two before rolling each 1/2 teaspoon of dough into a ball shape. Place two inches apart on your prepared baking sheets. Gently flatten each dough ball into a thin, round patty with two fingers and then sprinkle the top of each cookie with a pinch of large-grain sugar. Bake for 7 minutes or until cookies are golden and fragrant. Remove from oven, and cool on a wire rack.

Makes about 12 dozen tiny, bite-sized cookies. 

 

Fabulous Boston Cream Cupcakes

Once the cupcakes have cooled like easy desserts, the insides are hollowed out and filled to the brim with pastry cream, then the entire top of the cupcake is smothered in a chocolate ganache glaze. While these cupcakes involve three different components, they come together quite easily and are a cinch to assemble.

You just can’t go wrong with pastry cream and chocolate! If you’re as big of a fan as I am of cupcakes, pastry cream and chocolate, you absolutely cannot go wrong with these best recipes. Since I’m still not gaga over doughnuts, I’ll just eat a few more cupcakes in the meantime

INGREDIENTS:

For the Pastry Cream:

1⅓ cups heavy cream
3 egg yolks
⅓ cup granulated sugar

Pinch of salt

4 teaspoons cornstarch
2 tablespoons unsalted butter, chilled and cut into 2 pieces
1½ teaspoons vanilla extract

For the Cupcakes:

1¾ cups all-purpose flour
1 cup granulated sugar
1½ teaspoons baking powder
¾ teaspoon salt
12 tablespoons unsalted butter, softened but still cool, cut into 12 pieces
3 eggs
¾ cup whole milk
1½ teaspoons vanilla extract

For the Chocolate Glaze:

¾ cup heavy cream
¼ cup light corn syrup
8 ounces bittersweet chocolate, finely chopped
½ teaspoon vanilla extract


DIRECTIONS:

1. Make the Pastry Cream: Heat the heavy cream in a medium saucepan over medium heat until simmering, stirring occasionally. Meanwhile, whisk the egg yolks, sugar and salt together in a medium bowl. Add the cornstarch and whisk until the mixture is pale yellow and thick, about 15 seconds.

2. When the cream reaches a full simmer, slowly whisk it into the yolk mixture. Return the mixture to the saucepan and cook over medium heat, whisking constantly, until thick and glossy, 1 to 2 minutes. Remove the pan from the heat and whisk in the butter and vanilla extract until the butter is completely melted. Transfer the pastry cream to a small bowl and press plastic wrap directly on the surface. Refrigerate until set, at least 2 hours or up to 2 days.

3. Make the Cupcakes: Preheat oven to 350 degrees F. Line a standard 12-cup muffin pan with paper liners and set aside.

4. In the bowl of a stand mixer, combine the flour, sugar, baking powder and salt on low speed. Add the butter one piece at time and mix until the mixture resembles coarse sand. Add the eggs, one at a time, scraping down the sides and bottom of the bowl after each addition. Add the milk and vanilla extract, increase the speed to medium, and mix until light and fluffy and no lumps remain, about 3 minutes, stopping to scrape the sides and bottom of the bowl halfway through.

5. Fill the muffin cups three-quarters full and bake until a toothpick inserted into the center of a cupcake comes out clean, 18 to 20 minutes. Let the cupcakes cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely.

6. Make the Glaze: Combine the heavy cream, corn syrup, chocolate and vanilla in a small saucepan over medium heat, stirring constantly, until smooth. Set the glaze aside to cool and thicken at room temperature for 30 minutes.

7. Assemble the Cupcakes: Using a paring knife, cut into the center of the cupcake at a 45-degree angle about ⅛-inch from the edge and cut all the way around. Remove the cone and cut away all but the top ¼ inch, leaving a small disk of cake.

8. Fill the inside of each cupcake with pastry cream and top with the disk of cake. Spoon the chocolate glaze over top of each cupcake, covering the top completely. Refrigerate the cupcakes until the glaze is set, about 10 minutes. The cupcakes can be refrigerated in an airtight container for up to 2 days; bring to room temperature before serving.

Black Bean And Corn Salsa

A refreshing and nutritious summer dish, Black bean and corn salsa is a versatile easy appetizer that goes great served with chips, nachos, or fresh tortillas. Full of antioxidants, low in saturated fat, high in protein, and loaded with nutrients, this delicious Mexican-inspired recipe is also prefect as a side dish for grilled fish, chicken barbecue, or roasted meats. It adds vibrant color to the table and makes a meal feel more celebratory and joyous.

Flavorful and spicy, black bean and corn salsa, see effective cooking recipes also makes a brilliant party food since it goes excellently with beer or soda. It is also a big hit in pot-lock parties. Black bean and corn salsa is easy to do and makes use of ready made ingredients like canned black beans and canned corn, which have been cooked prior to canning.

This salsa dish is also about the presentation as much as it is about the taste. The beautiful red and green colors of the peppers contrasted with the yellow corn and the black beans, with flecks of green cilantro simply look pretty when combined together. Use a nice clear bowl to serve this appetizer or side dish for extra impact.

Ingredients

1 tbsp. olive oil

2 large onions, chopped

3 bell peppers, 1 green and 2 red, chopped

1 tbsp. garlic, chopped

1 tbsp. fresh cilantro, chopped

1 tsp. ground red pepper

Salt to taste

1 can black beans, drained

1 can whole kernel corn, drained

Preparation Instructions

Pour the olive oil into a large skillet. Add onions, peppers and spices. Over medium heat, sauté until the onions and peppers are tender, 5-10 minutes.

Add beans and simmer for about 20 minutes.

In a large bowl, mix cooked and cooled beans and corn. Garnish with freshly chopped cilantro. Salt and pepper to taste.

Prune and Tokaji parfait

This is one of the best recipes that uses Tokaji, a sweet Hungarian wine, in a rich prune parfait easy desserts for the centerpiece of this dish. This is not a simple dessert to make - it requires cooking sous-vide, comprises 8 components and calls for a fair amount of preparation and cooking. The combination, however, is simply divine and is guaranteed to be a crowd pleaser.





Ingredients

Parfait

100g of prunes
100ml of Tokaji
4 egg whites
75g of caster sugar
1 1/2 bronze gelatine leaves
250ml of double cream, semi whipped
50ml of water
100g of praline paste

Prune cake

150ml of water
85g of dried dates
35g of bicarbonate of soda
75g of prune purée
1 egg
85g of caster sugar
25g of butter
85g of self-raising flour

Tokaji jelly

150ml of Tokaji
50ml of water
2g of agar agar

White chocolate ganache

5g of gelatine
1 egg yolk
15g of icing sugar
30ml of double cream
100g of white chocolate, chopped
160ml of whipping cream, semi whipped

Beurre noisette

200g of unsalted butter
100g of milk powder
25g of icing sugar

Mascarpone ice cream

100ml of water
1/2 lemon, juiced
50g of caster sugar
25ml of glucose
300g of mascarpone

Prune sabayon

300g of prunes, pitted
60ml of Calvados
1/2 vanilla pod
2 oranges, zested
2 lemons, zested
1/2 cinnamon stick
5 egg yolks
90g of caster sugar
10ml of water
50g of prune purée
175ml of whipping cream

Honeycomb

330g of caster sugar
140g of lavender honey
120ml of glucose
80ml of water
40g of bicarbonate of soda
To plate
200g of feuilletine


METHOD


For the prune sabayon, marinate the prunes for 20 hours with the calvados, vanilla pod, orange zest, lemon zest and cinnamon

Blend in food processor until smooth. Pass through a fine sieve. Reserve until needed

To make the parfait, soak the prunes in Tokaji in a large vac pac bag, overnight. Poach sous-vide at 85°C for 20 minutes. Drain and chop into small pieces. Soak the gelatine in cold water until floppy

Make a paté a bomb by placing the sugar and water into a small pan. Using a sugar thermometer heat the mix to 118ºC

Meanwhile whisk the egg whites in a mixer until soft peaks form. Slow the mixer speed to low, pour the hot sugar syrup over the whites and continue to whisk on high speed for 10 minutes

Dissolve the gelatine in 30ml of double cream over a low heat and add to the paté a bomb

Put the praline paste into a bowl. Fold in the semi whipped cream in three batches and then fold in chopped prunes. Spoon into a piping bag

Pipe into 8 x 60mm long and 15 mm in diameter cylindrical shaped freezer moulds. Keep in the freezer until serving

For the prune cake, heat the oven to 165°C/Gas mark 3

Bring the water to the boil and add the dates. Leave to simmer for 2 minutes, strain and then blend in food processor with the bicarbonate of soda and prune purée until the mixture is smooth

Pass it through a fine sieve with a plastic spatula to give a silky smooth purée

Whisk the egg and sugar in a mixer until pale and fluffy. Melt the butter then drizzle it into the mix and whisk until combined

Spoon in the date purée a small amount at a time and when combined, fold in the flour. Pour into a baking tray lined with silicone paper and cook for 10 - 15 minutes

Allow to cool and keep in the fridge until serving

For the jelly, place all the ingredients into a small pan and bring to a simmer for 2 minutes. Pass through a fine sieve onto a 50 x 30cm non-stick tray

Tilt the tray from side to side to allow the jelly to set evenly on the tray. When set, using a ruler and a pallet knife, cut into 16 tagliatelle-size strips

Transfer to a cling-filmed tray and keep refrigerated until serving
18.
For the ganache, soften the gelatine in cold water. Whisk the yolk and sugar in a bain-marie until light and fluffy

Melt the gelatine in the double cream. In a separate pan, melt the chocolate. Fold the cream into the melted white chocolate

Next, fold in the sabayon and finally fold in the semi whipped cream. Allow to set in the fridge. Once set, beat with a whisk until smooth and glossy

For the beurre noisette, melt the butter and bring it to foaming point. Stir in the milk powder and cook, continuously stirring until golden brown. Strain through a fine sieve onto a kitchen towel

Spread out to drain off the excess fat. When cool and crisp sprinkle with icing sugar. Keep in an airtight container until serving

For the mascarpone ice cream, bring the water, sugar, lemon and glucose to the boil. Simmer for two minutes. Remove from the heat and cool. Beat in the mascarpone

Put into an ice cream maker and churn. Once frozen, put into a freezer container and freeze. Be careful not to go too cold (not below -5°C or the mascarpone will split

Return to the sabayon. Whisk the yolks in a mixer until pale and white. In a small pan, bring the sugar and water to 118°C. Pour over the yolks and whisk to combine. Allow to cool and thicken

Fold in the reserved prune purée. Semi-whip the cream and fold it in in three batches. Transfer to a container and refrigerate until serving

For the honeycomb, in a heavy based pan, heat the sugar, honey, glucose and water until it melts together and then cook to a light caramel

Take off the direct heat and sprinkle in the bicarbonate of soda. Whisk for 3-5 seconds then pour onto a silicone mat and allow to cool

Heat the oven to 180°C/Gas mark 4

Crush the honeycomb to a fine powder. Sprinkle through a fine sieve onto a greased silicone mat in a very thin layer. Bake for 30 seconds, until melted

Remove carefully from the mat while still hot. Store in an airtight container until serving

To serve, lay out 8 plates. Remove the prune and Tokaji parfait from the moulds. Roll the feuilletine between two pieces of baking paper. Roll in the feuilletine crumb to coat. Place a cylinder on each plate

FEUILLETINE

This is a like a crunchy crepe and can be bought from fine food suppliers

Crumble the prune cake around and lay Tokaji jelly strips over. Pipe 3 dots of white chocolate ganache on and sprinkle with beurre noisette

Spoon a small amount of prune sabayon on and garnish with a shard of honeycomb crisp. Lastly quenelle the mascarpone ice cream and serve immediately

Knickerbocker glory

A wonderfully decadent healthy recipe is laced with both nostalgic and contemporary touches.It is recommended adding Griottine cherries soaked in kirsch or apricot brandy to make this sundae even more triumphant. A nice dinner party easy dessert to impress your guests.

Ingredients:

180ml of Amaretto, or Cognac

1 vanilla pod

8 amaretto biscuits

4 cinnamon wafers

300g of vanilla ice cream

150ml of chocolate sauce

6 single espresso shots

To decorate (optional)

cinnamon wafers

4 vanilla pods, split

coffee beans

4 star anise

Procedures:

Put 4 glasses into the freezer and leave them for several hours so that they get ice cold before using

Split the vanilla pod in half lengthways and scrape out the seeds. Crush half of the amaretto biscuits

Pour a shot of alcohol into the bottom of each glass and stir in the seeds from the vanilla pod. Cover with a cinnamon wafer to allow everything else to sit above it

Spoon a layer of ice cream into each glass and top with a whole amaretto biscuit, then follow with alternating layers of ice cream, chocolate sauce and crushed amaretti biscuits until the glasses are full

Just prior to serving, pour hot espresso to taste over the knickerbocker glories and top with cinnamon wafers, split vanilla pods, coffee beans and star anise, or as you prefer

Feijoa and Apple Crumble

This is a fabulous twist on the usual easy desserts. It's a healthy recipe to make when you have additional feijoas.Use reserved, strained compote juices to drizzle over ice cream or fruit salad. Alternatively, you can simmer slightly until thickened and use as a syrup to make cocktails or stir through plain yogurt.

Ingredients

Crumble

75 g butter, diced

1/2 cup flour

1/4 cup coconut

1/4 cup rolled oats

1/2 cup soft brown sugar

Fruit Base

12 ripe feijoas, peeled and sliced

2 apples, peeled and sliced

1/2 cup Cottee's Maple Flavoured Syrup

Method

1. Preheat the oven to 180°C.

2. To make the crumble place all ingredients into a food processor. Blend or pulse until combined.

3. Place the fruit in a soufflé or baking dish.Pour overCottee's Maple Flavoured Syrup and mix. Top with the crumble mixture. Bake for 35-40 minutes, until fruit is cooked and crumble crisp and golden.

Tips

Double the crumble mix and then freeze the leftovers. Great to have on hand for a speedy dessert.

Replace maple syrup with 1/4 cup of sugar if wished.