This sweet, fruity, cool dessert is full of white chocolate and fresh raspberries!
FOR THE CRUST: 7 ounces vanilla wafers, finely crushed 5 tablespoons unsalted butter, melted FOR THE FILLING: 6 ounces white chocolate 8 ounces cream cheese, softened1/3 cup granulated sugar 1/2 teaspoon vanilla extract 1 cup heavy cream 3 ounces raspberries, rinsed and dried TO MAKE THE CRUST: Preheat oven to 350°F. Lightly grease a 9-inch tart or pie pan. Combine the crushed vanilla wafers and butter until thoroughly combined. Press mixture into the bottom and up the sides of prepared pan. Bake 12 to 15 minutes, or until the crust is lightly browned and dry. Set the crust aside to cool. TO MAKE THE FILLING: Place the white chocolate in a microwave-safe bowl. Heat at half-power in microwave in 30-second increments, until the chocolate melts when stirred. Set aside to cool. Using an electric mixer on medium speed, beat the cream cheese, cooled chocolate, sugar, and vanilla until smooth and creamy. Place the cream in a large, cold mixing bowl. Using an electric mixer with a whisk attachment, beat at medium-high speed until the cream forms soft peaks. Gently fold the whipped cream into the white chocolate mixture. Transfer the mixture to the cooled pie crust and spread evenly. Place the raspberries in a blender or food processor. Process until pureed. Use a small spoon to drop the raspberries over the top of the pie filling. Use a thin knife to swirl the raspberries into the filling. Refrigerate the pie for at least 2 hours before serving.
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This classic Southern treat is a delicious combination of bananas, pineapple, nuts, and cinnamon, all topped with cream cheese frosting!
For the cupcakes: 3 cups all-purpose flour 1 teaspoon baking soda 1 teaspoon salt 2 cups granulated sugar 1 teaspoon ground cinnamon 3 large eggs, beaten 1 cup vegetable or canola oil 1 & 1/2 teaspoons vanilla extract 1 8-ounce can crushed pineapple 1 cup chopped pecans 2 cups chopped bananas chopped pecans or sanding sugar, for garnish FOR THE FROSTING: 8 ounces cream cheese, softened 1/2 cup unsalted butter, softened 16 ounces confectioners’ sugar, sifted 1 teaspoon vanilla extract Preheat oven to 350°F. Grease and flour 36 standard-sized muffin cups. Set aside. Combine the flour, baking soda, salt, sugar, and cinnamon in a large bowl. Add the eggs and oil, stirring until the dry ingredients are moistened. Stir in the vanilla, pineapple, pecans, and bananas. Pour the batter into the prepared pans. Bake for 25 minutes, or until a toothpick inserted into the center comes out clean. Cool the cupcakes in pans on wire racks for 10 minutes. Then, remove from pans and cool completely on wire racks. TO MAKE THE FROSTING: Using an electric mixer on medium speed, beat the cream cheese and butter until creamy. Gradually add the sugar, beating until light and fluffy. Stir in the vanilla. Frost the cooled cupcakes. Garnish, if desired. These are seriously the best vanilla cupcakes ever! None can compare!
1 cup granulated sugar 1 vanilla bean 1- 3/4 cups cake flour, not self-rising 1- 1/2 teaspoons baking powder 1/2 teaspoon baking soda 1/2 teaspoon salt 1/4 cup unsalted butter, room temperature 2 large eggs, room temperature 1/3 cup full-fat sour cream 1/4 cup canola oil or vegetable oil 1 tablespoon pure (not imitation) vanilla extract 2/3 cup whole milk Preheat oven to 350 F (175 C). In a small bowl, combine sugar and seeds from the vanilla bean. Using the back of a spoon, move around the bowl and apply pressure to break up any clumps of seeds and to better infuse the vanilla flavor into the sugar. Set aside. In a medium-sized mixing bowl or bowl of a stand mixer, mix together cake flour, baking powder, baking soda, and salt. Add the vanilla bean sugar and mix until well combined. Add butter and mix on medium-low speed for three minutes. Because there is so little butter, you'll end up with a very fine crumb texture. In a small mixing bowl, whisk together eggs, sour cream, oil, and vanilla extract until smooth. Add the egg mixture to the flour mixture and beat on medium speed until just combined. Slowly add milk and mix on low speed until just combined. The batter will be liquid. (Don't worry, you didn't do anything wrong. It's supposed to be that way.) Fill cupcake liners just over 1/2 full. Bake for 14 minutes and then test to see if they are done. They are done when a toothpick comes out without wet batter stuck to it. The cupcakes should appear white with specks of vanilla bean. They should not turn a golden brown. If they are not done, test again in two minutes. If they are still not done, test again in another two minutes. When the cupcakes are done, remove them immediately from the tins and leave them on a cooling rack (or just on your counter if you don't own a cooling rack) to cool. These cookies have just a little bit of everything and they're perfect for parties and kids! They're super easy to make!
3 large eggs 1 cup brown sugar 1 cup granulated sugar 1 teaspoon vanilla extract 1 teaspoon corn syrup 2 teaspoons baking soda 1 teaspoon salt 1/2 cup unsalted butter, melted 1 & 1/2 cups chunky peanut butter 4 & 1/2 cups rolled oats 1/2 cup all-purpose flour 3/4 cup semi-sweet chocolate chips 3/4 cup butterscotch chips 3/4 cup mini M&Ms Preheat oven to 350°. Line baking sheets with silicone liners or parchment paper. Combine eggs, both sugars, vanilla, corn syrup, baking soda, and salt in a large mixing bowl. Add melted butter. Next add peanut butter, oats, and flour and mix thoroughly. Stir in the chips and M&Ms. Let the dough rest for about 30 minutes to allow the oats to absorb the butter. Drop the dough onto baking sheets. Bake for 10 to 12 minutes or until lightly browned. These delectable bars are made with honey and peanut butter instead of marshmallows and are topped with a heavenly Reese's type chocolate layer!
1 cup honey 1/2 cup granulated sugar 1 & 1/4 cups smooth or crunchy peanut butter 6 cups crisp rice cereal 12 ounces (2 cups) semisweet chocolate chips 12 ounces (2 cups) peanut butter chips 1/2 cup chopped roasted peanuts (salted or unsalted) Grease a 9"x 13"x 2" baking pan. Combine the honey and sugar in a large saucepan over medium-high heat. Bring just to a boil. Remove from the heat. Add the peanut butter, stirring until combined. Add the cereal, and stir until thoroughly combined. Press the mixture evenly into the bottom of the prepared pan. Place the chocolate chips and peanut butter chips in a large microwave-safe bowl. Heat at half-power in 30-second increments, stirring after each interval. epeat until the chips melt when stirred. Stir until smooth. Spread the chocolate/peanut butter mixture over the top of the bars. Sprinkle the peanuts over the top. Allow the bars to sit at room temperature until the topping hardens, then cut into bars. It's weird how you can fry cheesecake without it melting, bu apparently you can! These are just bursting with flavor and so scrumptious!
24 oz. Cream Cheese ⅔ c. sugar 2 tsp. vanilla extract 3½ c. vegetable oil 1 stick butter, melted 15-20 small flour tortillas ½ c. sugar 1 tsp. cinnamon SAUCE 1 lb. strawberries, diced ¼ c. sugar ⅛ c. vodka (berry flavored if you have it) ⅛ c. water ⅛ c. strawberry preserves For the sauce: In a medium sauce pan, add the strawberries, sugar, vodka, water, and place on low to medium heat and allow to simmer for 10 minutes. Using a potato smasher, smash the strawberries while in the sauce pan. Add the strawberry preserves and allow to simmer for another 5-7 minutes or until sauce thickens. Remove from heat. In a large bowl, cream the cream cheese, add the sugar, and vanilla extract. Take a flour tortilla and add about a spoonful and a half of the cream cheese mixture and spread in the middle of the tortilla. Begin to roll the tortilla away from you; half way through tuck in the sides; and roll to the end of the other side of the tortilla making a roll. Complete the process until all of the cream cheese mixture is gone. In a large saute pan on medium heat (make sure it isn't too high) heat the vegetable oil. Add a couple of the cheesecake filled tortillas to the pan seam side up. Allow to fry for 1 minute on each side. Use a slotted spoon to remove from heat once golden brown on both sides. Repeat until all tortillas are cooked. Use a pastry brush and brush each tortilla with butter, sprinkle with cinnamon sugar mixture, and allow to cool before serving. Use the strawberry sauce for dipping. This sweet treat is perfect for those warm spring days coming up!
Pineapple Cupcakes 2 1/2 cups flour 1 1/2 teaspoons baking powder 1/2 teaspoon baking soda 1/2 teaspoon salt 3 eggs 1 3/4 cups sugar 1 cup vegetable oil 1 teaspoon vanilla extract 3/4 cup sour cream 1 1/2 cups canned crushed pineapple (drained slightly) Mix flour, baking powder, baking soda and salt in a medium bowl and set aside. In a large bowl, using an electric mixer on medium speed, beat the eggs and sugar until slightly thickened and a light cream color (about 2 minutes) On low speed, mix in the oil and vanilla until blended. Add in the pineapple and sour cream and mix until fully incorporated. Add the flour mixture and blend until just combined and smooth. Line a cupcake pan with 12 paper liners and fill about 2/3 full. Bake cupcakes in a pre-heated 350*F oven for about 22 minutes. Remove from pan and cool on wire rack. Frost with Coconut Cream Cheese Frosting (recipe below) Recipe yields 24-28 cupcakes Coconut Cream Cheese Frosting ½ cup (1 stick/8 Tablespoons) butter 8 oz. cream cheese 1/2 teaspoon vanilla extract (always use pure vanilla extract if possible) 1 1/2 teaspoons coconut extract (you may want to start with just 1 teaspoon of coconut extract, you can always add more, but you can’t take it out!) 4 cups powdered confectioners sugar 1 Tablespoon heavy cream, heavy whipping cream or milk -or- 1 Tablespoon Dark Rum Place butter in a large mixing bowl and blend until smooth. Add cream cheese and blend until well combined, about 30 seconds. Add vanilla extract, coconut extract and powdered sugar (1 cup at a time) and blend on low speed until combined. Increase to medium speed and beat until it begins to get fluffy. Slowly add the heavy cream or rum. Beat until fluffy, about 1 minute. Use at once or keep refrigerated. For added flavor and texture, top frosted cupcakes with toasted coconut. (To toast coconut- lay about 1 1/2 cups sweetened flaked coconut on a baking sheet and bake at 375*F about 4-5 minutes). This is a delicious twist on the classic chocolate chip cookies!
2 sticks (1 cup) unsalted butter, softened 1 cup granulated sugar 1 cup packed brown sugar 2 eggs 2 tsp vanilla extract 3 1/2 cups all-purpose flour 1 tsp baking soda 1 tsp salt 1/2 tsp baking powder 2 cups semi-sweet chocolate chips 1 cup chopped pecans 1/2 cup packed brown sugar 2 Tbsp unsalted butter, softened 1 Tbsp ground cinnamon Preheat oven to 350 degreesLine baking sheets with parchment paper. Set aside. In the bowl of an electric mixer, beat 1 cup butter, granulated sugar and 1 cup brown sugar on medium speed until light and fluffy, about 3 to 4 minutes. Add eggs and vanilla, beat until incorporated. Whisk together flour, baking soda, salt and baking powder. Gradually add to butter mixture; beat just until combined. Stir in chocolate chips and pecans. Combine 1/2 cup brown sugar, 2 Tbsp butter and cinnamon. Drop mixture by spoonfuls over dough. Gently swirl through. Scoop dough onto prepared baking sheets 2-inches apart. Bake for 12-14 minutes. Let cool on wire rack. Cocoa and coffee give this classic recipe a delectable update. These go wonderful with tea, coffee or a scoop of ice cream!
1 1/2 cups all-purpose flour 2 tablespoons baking cocoa 4 tablespoons instant coffee 1 teaspoon vanilla extract 3/4 cup butter, softened 1/2 cup granulated sugar 1/4 teaspoon salt 2 teaspoons granulated sugar Preheat oven to 300°F. Combine flour and cocoa in a large bowl. Set aside. In a separate bowl, combine instant coffee and vanilla extract. Stir until coffee is dissolved. Add butter, sugar and salt; beat until combined. Add flour mixture; mix just until incorporated. Press dough into ungreased 9-inch tart pan with removable bottom or 9-inch-round cake pan. Bake for 55 to 60 minutes or until firm. Sprinkle with 2 teaspoons sugar. Cool in pan on wire rack for 5 to 10 minutes; cut into wedges. Makes 16 wedges. I absolutely LOVE pecans! I like to go out and gather them from our local park since the trees there produce gigantic juicy whoppers all the time!
Cupcakes 1- ½ cups all-purpose flour ¾ cup finely crushed pecans 1- ½ teaspoons baking powder ½ teaspoon baking soda ½ teaspoon salt ½ cup sugar ½ cup pure maple syrup ½ cup unsalted butter, room temperature 2 large eggs, room temperature ½ teaspoon vanilla extract 2/3 cup whole milk 1 cup roughly chopped pecans Preheat oven to 350 F. In a medium-sized mixing bowl or bowl of a stand mixer, mix together flour, crushed pecans, baking powder, baking soda, and salt. Mix in the sugar and maple syrup until fully combined. Add the butter and mix on medium-low speed for three minutes. Mix in the eggs and vanilla until just combined. Mix in the milk until just combined. Fold in the chopped pecans. Bake for 20 minutes or until cupcakes bounce back when lightly touched. Frosting 1 cup + 2 tablespoons unsalted butter, room temperature 1 cup roughly chopped pecans Pinch salt 3 cups powdered sugar 1 tablespoon + 1 teaspoon vanilla extract To prepare the butter pecans, melt two tablespoons of butter in a small skillet over medium low heat. Add pecans and salt to the skillet. Cook for six to eight minutes, stirring periodically, until almost all of the butter is absorbed. Remove from heat, but leave in the skillet. To prepare the frosting, in a medium-sized mixing bowl or the bowl of a stand mixer, mix remaining one cup of butter on medium-low speed for three minutes or until light and fluffy. Slowly mix in powdered sugar until fully combined. Mix in vanilla until fully combined. Scrape the cooled pecans and any butter left in the skillet into the frosting and fold in. Spread onto cooled cupcakes. |
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