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Wednesday, December 14, 2016

Frosting

Don't know where I found this recipe, but of course as always I have changed it out.

5 Tablespoons Heavy Cream
1 teaspoon pure vanilla extract
4 Tablespoons Cocoa Powder
1 Softened Cup Unsalted Butter OR 1  8 ounce package Cream Cheese FAT FREE, LOW FAT, or REGULAR
4 1/2 Cups Powdered Sugar

Mix first 4 ingredients together, then slowly (so as not to have white powder flying everywhere) add in powdered sugar.

Mix well.  Refrigerate for an hour for a stiffer frosting or use right away for a softer frosting.  

Wednesday, December 7, 2016

Cream Cheese Mints

I wanted to try to make cream cheese mints.  I've always been terrified of making them and I don't know why.  They were so easy.

3 Cups powdered sugar
1/2 teaspoon peppermint extract
3 ounces softened cream cheese

Granulated sugar for rolling them in.

I mixed the cream cheese and peppermint together and slowly mixed in all the powdered sugar.  I rolled them into balls, placed them in a bowl of sugar, then onto a wax paper and flattened them with the tines of a fork.  They sit for about 12 hours to dry, flip them and give them another 12 hours.  So easy, and delicious.

Wednesday, November 30, 2016

Key Lime Pie VII

Key Lime Pie VII 

Key Lime Pie VII

  • Prep
  • Cook
  • Ready In

Recipe By:ANNRICHARDSON
"This recipe uses condensed milk and sour cream. Fabulously easy. . . a summertime favorite! If you have time, a homemade graham cracker crust is better! Garnish with whipped cream and thin slices of lime if you like."

Ingredients

  • 1 (9 inch) prepared graham cracker crust
  • 3 cups sweetened condensed milk
  • 1/2 cup sour cream

  • 3/4 cup key lime juice
  • 1 tablespoon grated lime zest

Directions

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. In a medium bowl, combine condensed milk, sour cream, lime juice, and lime rind. Mix well and pour into graham cracker crust.
  3. Bake in preheated oven for 5 to 8 minutes, until tiny pinhole bubbles burst on the surface of pie. DO NOT BROWN! Chill pie thoroughly before serving. Garnish with lime slices and whipped cream if desired.


The same way you would make a graham cracker crust for a cheesecake you could put that in a pie plate or tin for this crust to make it gluten free.  Use 2 to 3 tablespoons of melted unsalted butter with 1 package crushed gluten free graham cracker crumbs (s'morables).  Press into dish.  

To make low fat you could use fat free sweetened condensed milk and fat free sour cream.  

Wednesday, November 23, 2016

Pecan Pie

Purchase a pre-made Gluten Free Pie crust at the local grocery store.
Prick several holes in the bottom with a fork.

You could also make the pie crust listed here.

Yield
Makes 8 servings
 
Active Time
35 min
 
Total Time
5 hr (includes making pastry and cooling pie)

Ingredients

    • Pastry dough
    • 3/4 stick unsalted butter
    • 1 1/4 cups packed light brown sugar
    • 3/4 cup light corn syrup
    • 2 teaspoon pure vanilla extract
    • 1/2 teaspoon grated orange zest
    • 1/4 teaspoon salt
    • 3 large eggs
    • 2 cups pecan halves (1/2 pound)
    • Accompaniment: whipped cream or vanilla ice cream
    • 0 or vanilla ice cream

Preparation

    1. Preheat oven to 350°F with a baking sheet on middle rack.
    2. Roll out dough on a lightly floured surface with a lightly floured rolling pin into a 12-inch round and fit into a 9-inch pie plate. Trim edge, leaving a 1/2-inch overhang. Fold overhang under and lightly press against rim of pie plate, then crimp decoratively. Lightly prick bottom all over with a fork. Chill until firm, at least 30 minutes (or freeze 10 minutes).
    3. Meanwhile, melt butter in a small heavy saucepan over medium heat. Add brown sugar, whisking until smooth. Remove from heat and whisk in corn syrup, vanilla, zest, and salt. Lightly beat eggs in a medium bowl, then whisk in corn syrup mixture.
    4. Put pecans in pie shell and pour corn syrup mixture evenly over them. Bake on hot baking sheet until filling is set, 50 minutes to 1 hour. Cool completely.
Cooks’ note:
Pie can be baked 1 day ahead and chilled. Bring to room temperature before serving

Old-Fashioned Pecan Pie



 http://www.epicurious.com/recipes/food/views/old-fashioned-pecan-pie-356072

Wednesday, November 16, 2016

Gluten Free Cheesecake

Cheesecake (Gluten-Free)


INGREDIENTS

    • 40 ounces cream cheese room temperature
    • 1 1/2 cups sugar
    • 16 ounces sour cream room temperature
    • 2 large eggs room temperature
    • 1/2 teaspoon salt
    • 1 tablespoon lemon juice room temperature
    • 1 teaspoon vanilla extract

DIRECTIONS

  1. Preheat the oven to 375°F and prep a large spring form pan as follows: Place a sheet of parchment paper over the inside bottom of the springform pan, fit the rim and lock in place. Trim excess paper from the underside of the pan. Place a large sheet of heavy duty aluminum foil on counter. Place the locked pan in center and raise up the foil to top rim. Crinkle around the outer top of rim. Using some firm butter, fill in the inside lower rim of pan, using your finger to form a smooth lining. (like caulking a bathtub). Press in the graham cracker crust.  Place in freezer while you make the batter. Grease the sides of the pan and cut parchment to fit around the in sides as well, parchment should be an inch or two above the rim of the pan.
  2. Beat cream cheese and sugar till smooth. Add sour cream. Add remaining ingredients. Mix on medium speed until well incorporated (about three minutes), scraping down sides of bowl several times while mixing to prevent lumps).  Fold in eggs one at a time. (Folding in eggs last prevents so much cracking).
  3. Remove the spring form pan from freezer. Place pan onto a dishcloth onto counter and pour batter into pan. (So it's not 'loud' when you temp it).
  4. With your palms around the outside rim of the pan, GENTLY lift (about 1") and drop down pan onto the towel. Rotate an inch or so and repeat a few times to raise and release air bubbles from batter. (this will help keep your cheesecake from cracking).
  5. Set the spring form pan into a water bath. (A water bath is a baking pan or heat proof container larger than your cake pan with about an inch or two of water above the bottom of the cake pan). This is for even cooking and to preserve moisture).
  6. CRUST -- One box of Gluten free S'moreables graham crackers and 2 to 3 Tablespoons melted butter.  Crush the graham crackers to a fine texture, add the butter and mix well.   


  1. Bake at 375°F for 30 minutes. WITHOUT opening oven door, reduce temperature to 250°F and continue to bake for an additional two hours or until center of cake registers 150F with a digital thermometer.
  2. Remove from oven, water bath, and outer foil. DO NOT unlock the spring form pan! Place on cooling rack for 60 minutes.
  3. Loosen cake from sides by going between the cake and the pan with the edge of a knife (if you didn't line the sides with parchment paper). Refrigerate for at MINIMUM of eight hours, but overnight is best.
  4. Unlock and remove the side of pan. 

NUTRITION FACTS

Serving Size: 1 (169 g)
Servings Per Recipe: 12
Amount Per Serving
% Daily Value
Calories 510.6
Calories from Fat 369
72%
Amount Per Serving
% Daily Value
Total Fat 41.0g
63%
Saturated Fat 23.1g
115%
Cholesterol 155.8mg
51%
Sugars 29.4 g
Sodium 444.8mg
18%
Total Carbohydrate 30.1g
10%
Dietary Fiber 0.0g
0%
Sugars 29.4 g
117%
Protein 7.4g
14%


http://www.food.com/recipe/absolutely-the-best-new-york-cheesecake-gluten-free-244193

Wednesday, November 2, 2016

Peanut Butter Balls Dipped In Chocolate


INGREDIENTSNutrition


DIRECTIONS


  1. Stir together powdered sugar, peanut butter and butter until well mixed.
  2. Shape peanut butter mixture into 1 inch balls, placing them on a baking sheet covered with waxed paper.
  3. Let balls stand for 20 minutes until dry.
  4. Melt the dipping chocolate or confectioners' coating.
  5. Drop balls one at a time in melted chocolate.
  6. Using a fork, remove from the chocolate, letting excess chocolate drip off.
  7. Place back on the waxed paper.
  8. Let stand until dry.
  9. Store tightly covered in a cool dry place.

http://www.food.com/recipe/peanut-butter-balls-21812

Sunday, May 8, 2016

Over The Top Chocolate Cheesecake Oreo Parfait



http://thefirstyearblog.com/over-the-top-chocolate-cheesecake-oreo-parfaits/

Over the Top Chocolate Cheesecake Oreo Parfaits

yield: AT LEAST 4 LARGE PARFAITS

total time: 30 MINUTES

Ingredients:

  • 1 & 1/2 sleeves of oreos, crushed for the bottom of the parfaits
  • 1 handful of mini marshmallows per parfait
  • cool whip, to top each parfait
  • oreo, to top each parfait

OREO FLUFF

  • 1 box white chocolate pudding
  •  2 cups milk
  •  1 sleeve crushed oreos
  •  1/2 container cool whip

CHOCOLATE CHEESECAKE FILLING

  • 1/2 cup heavy cream
  • 12 oz chocolate chips
  • 8 oz cream cheese, room temperature

Directions:

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  1. Crush 2 & 1/2 sleeves of Oreos. I like to stick the oreos in a ziploc bag and crush them using my rolling pin, they don’t necessarily have to be oreo crumbs, but not large chunks. Set aside.

TO MAKE THE OREO FLUFF

  1. Combine 1 box of white chocolate pudding mix with 2 cups of milk. Beat using an electric mixture until smooth and combined with pudding.
  2. Allow the pudding to set in the fridge for 10 minutes.
  3. Once set, take half of the crushed oreos and half a container of cool whip and mix them into the white chocolate pudding until combined. Return the oreo fluff to the fridge until needed.

TO MAKE THE CHOCOLATE CHEESECAKE

  1. In a small saucepan over low heat, combine the chocolate chips and heavy cream. Stir occasionally, until the chips are melted and smooth. This may take up to 10 minutes, but keep the heat on low or a little higher than low.
  2. Once melted, remove the pan from the heat and allow it to cool on the counter for 10 minutes.
  3. Once the chocolate is cool, combine the melted chocolate and softened cream cheese in a mixing bowl. Beat using an electric mixer until the mixture is smooth and no lumps remain.

TO ASSEMBLE THE PARFAITS

  1. Put 3 tbsp of oreo crumbs in the bottom of each parfait glass. Place a handful of mini marshmallows on top of the oreo layer. Next, add about 3 spoonfuls of oreo fluff to each glass, use the spoon to smooth the oreo fluff into an even layer. On top of the oreo fluff add a layer of chocolate cheesecake filling, using about 3 spoonfuls, then use the spoon to smooth the cheesecake filling into an even layer. Top the parfaits with cool whip. I like to transfer the cool whip into a piping bag and pipe the cool whip on top of each parfait. Top each parfait with an oreo.
  2. Serve and enjoy!
Of course you could use low fat or fat free versions of the cream cheese and milk.  I think they even have reduced fat Oreo's now.  There is also a gluten free cookie similar to Oreo's and you could use those if you are looking to make this a gluten free dessert.