Cakes
Flower Cupcakes
By Christina
Think spring with these delicate flower cupcakes. The petals are easier to make than they look: Just snip marshmallows into small triangles, dip the cut side into color sugar and assemble onto an iced cupcake. Your dessert table will look like a beautiful garden of edible flowers!
Ingredients
Vanilla cupcake mix
Cupcake pan
Orange cupcake paper liners
Decorating sugars in blue, white, light yellow, bright pink, bright yellow, orange, and purple
Mini marshmallows in white and pastel colors
Vanilla frosting
Pastel colored licorice pastels
Green licorice twists
Directions
Bake the cupcakes according to the directions on the cake mix box.
Top each cupcake with vanilla frosting.
Cut each marshmallow diagonally, dipping each corner you snip off into colorful sugar, creating a colorful petal -- each cupcake will need about 22 of them.
Add the marshmallow petals to the top of each cupcake in a circular arrangement, working from the outside in.
Add licorice pastels to create “stamens.” Cut them and place them in the center of each flower.
Arrange the cupcakes on a plate, and add cut green licorice twists to look like stems.
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By Christina
Think spring with these delicate flower cupcakes. The petals are easier to make than they look: Just snip marshmallows into small triangles, dip the cut side into color sugar and assemble onto an iced cupcake. Your dessert table will look like a beautiful garden of edible flowers!
Ingredients
Vanilla cupcake mix
Cupcake pan
Orange cupcake paper liners
Decorating sugars in blue, white, light yellow, bright pink, bright yellow, orange, and purple
Mini marshmallows in white and pastel colors
Vanilla frosting
Pastel colored licorice pastels
Green licorice twists
Directions
Bake the cupcakes according to the directions on the cake mix box.
Top each cupcake with vanilla frosting.
Cut each marshmallow diagonally, dipping each corner you snip off into colorful sugar, creating a colorful petal -- each cupcake will need about 22 of them.
Add the marshmallow petals to the top of each cupcake in a circular arrangement, working from the outside in.
Add licorice pastels to create “stamens.” Cut them and place them in the center of each flower.
Arrange the cupcakes on a plate, and add cut green licorice twists to look like stems.
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Mint Chocolate Cheesecake
Food Network Kitchens
Ingredients
Crust
20 chocolate wafer cookies
3 Tbl unsalted butter, melted
3 Tbl sugar
Pinch fine salt
Food Network Kitchens
Ingredients
Crust
20 chocolate wafer cookies
3 Tbl unsalted butter, melted
3 Tbl sugar
Pinch fine salt
|
Filling
8 oz semisweet chocolate, finely chopped 8 oz cream cheese (room temperature) 1 1/3 c sugar, divided 1 1/2 c sour cream, divided |
2 large eggs, at room temperature
1/4 c white crème de menthe (see Cook's Note ) 3 drops natural green food coloring, optional Chocolate curls for garnish |
Directions
For the crust: Preheat oven to 350°F. Spray an 8-inch square metal baking pan with nonstick spray and line with foil.
Pulse the cookies in a food processor with the butter, sugar, and salt to make a fine crust. Evenly press the crust into the prepared pan taking care to cover the bottom completely. Bake until the crust sets, about 15 minutes.
Meanwhile, make the filling: Put the chocolate in a medium microwave-safe bowl; heat at 75% power until softened, about two minutes. Stir, and continue to microwave until completely melted, up to two minutes more. (Alternatively put the chocolate in a heatproof bowl. Bring a saucepan filled with an inch or so of water to a very slow simmer; set the bowl over, but not touching, the water, and stir occasionally until melted and smooth.)
Blend the cream cheese, 2/3 cup of the sugar, and 1/2 cup of the sour cream together in the food processor until smooth. Scrape down the sides, as needed. Add the eggs and melted chocolate then pulse until just incorporated and smooth. Pour the filling evenly over the crust and bake until the filling puffs slightly around the edges and just set in the center, about 20 minutes.
Mix the remaining cup of sour cream and 2/3 cup sugar with the crème de menthe and food coloring, if using. Carefully, spoon the mixture over the top of the chocolate and gently spread into an even layer. Bake until topping becomes glossy but is still a bit loose, about 15 minutes more. (The topping will set when cooled.) Cool on a rack. Cover and refrigerate for at least 2 hours or overnight.
Lift cheesecake out of the pan, cut into two inch squares, and top with chocolate curls.
Cook's Note: We prefer the delicate natural flavor of white crème de menthe versus the green.
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For the crust: Preheat oven to 350°F. Spray an 8-inch square metal baking pan with nonstick spray and line with foil.
Pulse the cookies in a food processor with the butter, sugar, and salt to make a fine crust. Evenly press the crust into the prepared pan taking care to cover the bottom completely. Bake until the crust sets, about 15 minutes.
Meanwhile, make the filling: Put the chocolate in a medium microwave-safe bowl; heat at 75% power until softened, about two minutes. Stir, and continue to microwave until completely melted, up to two minutes more. (Alternatively put the chocolate in a heatproof bowl. Bring a saucepan filled with an inch or so of water to a very slow simmer; set the bowl over, but not touching, the water, and stir occasionally until melted and smooth.)
Blend the cream cheese, 2/3 cup of the sugar, and 1/2 cup of the sour cream together in the food processor until smooth. Scrape down the sides, as needed. Add the eggs and melted chocolate then pulse until just incorporated and smooth. Pour the filling evenly over the crust and bake until the filling puffs slightly around the edges and just set in the center, about 20 minutes.
Mix the remaining cup of sour cream and 2/3 cup sugar with the crème de menthe and food coloring, if using. Carefully, spoon the mixture over the top of the chocolate and gently spread into an even layer. Bake until topping becomes glossy but is still a bit loose, about 15 minutes more. (The topping will set when cooled.) Cool on a rack. Cover and refrigerate for at least 2 hours or overnight.
Lift cheesecake out of the pan, cut into two inch squares, and top with chocolate curls.
Cook's Note: We prefer the delicate natural flavor of white crème de menthe versus the green.
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|
Strawberry-Rhubarb Coffee Cake
Cake 3 C. flour 1 C. sugar 1 t. baking powder 1 t. baking soda 1/2 t. salt 1 C. butter or margarine (cut into pieces) 1/2 C. buttermilk 2 eggs 1 t. vanilla |
Filling 3 C. sliced fresh or frozen rhubarb (1 inch pieces) 1 qt. strawberries, mashed 2 T. lemon juice 1 C. sugar 1/3 C. cornstarch Topping 1/4 C. butter or margarine 3/4 C. flour 3/4 C. sugar |
Directions
In a large saucepan, combine rhubarb, strawberries and lemon juice. Cover and cook about five minutes. Combine sugar and cornstarch, stir into saucepan. Bring to a boil, stirring constantly until thickened; remove from heat and set aside.
In a large bowl combine flour, baking powder, baking soda, salt and sugar. Cut in butter until mixture resembles coarse bread crumbs. Beat buttermilk, eggs and vanilla. Stir into crumb mixture.
Spread half of the batter into a greased 13 x 9 inch baking dish. Carefully spread filling on top. Drop remaining batter by the tablespoon over the filling.
For the topping, melt butter in a sauce pan over low heat. Remove from heat, stir in the flour and sugar until mixture resembles coarse crumbs. Sprinkle over batter.
Lay foil on lower rack of oven to catch any juice spill over. Place coffee cake on middle rack; bake at 350° F. for 40-45 minutes. Cool in pan. Cut into squares. Yields: 16-20 servings.
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In a large saucepan, combine rhubarb, strawberries and lemon juice. Cover and cook about five minutes. Combine sugar and cornstarch, stir into saucepan. Bring to a boil, stirring constantly until thickened; remove from heat and set aside.
In a large bowl combine flour, baking powder, baking soda, salt and sugar. Cut in butter until mixture resembles coarse bread crumbs. Beat buttermilk, eggs and vanilla. Stir into crumb mixture.
Spread half of the batter into a greased 13 x 9 inch baking dish. Carefully spread filling on top. Drop remaining batter by the tablespoon over the filling.
For the topping, melt butter in a sauce pan over low heat. Remove from heat, stir in the flour and sugar until mixture resembles coarse crumbs. Sprinkle over batter.
Lay foil on lower rack of oven to catch any juice spill over. Place coffee cake on middle rack; bake at 350° F. for 40-45 minutes. Cool in pan. Cut into squares. Yields: 16-20 servings.
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Roasted Red Pepper Cheesecake
by Fran
Ingredients
3 Pkg softened cream cheese
1/4 C whole milk ricotta cheese
1 1/2 t salt
1/4 t pepper
3 eggs lightly beaten
1 1/3 C roasted red sweet peppers drained and chopped
1/4 C minced fresh basil
1/3 C fresh minced chives
3 T fresh thyme
3 T crumbled cooked bacon
3 garlic gloves minced
1 T olive oil
Sweet red pepper strips, extra chives and baked pita chips
Directions
Place a greased 9 inch spring form pan on a double thickness of heavy duty foil and securely wrap around pan. Place cream cheese, ricotta cheese, salt and pepper in a food processor, cover and process until smooth. Add eggs and pulse just until combined. Add the red peppers, herbs, bacon and garlic. Cover and pulse until blended. Pour filling into prepared pan. Place pan in a large baking pan and add 1 inch of boiling water in larger pan.
Bake at 350°F for 35-45 min. or until center is set. Remove pan from water. Remove foil and cool cheesecake on a wire rake for 10 min. Loosen edges from pan and cool another hour. Refrigerate.
Remove from pan before serving and drizzle with oil. Top with red pepper strips. Serve with pita chips.
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by Fran
Ingredients
3 Pkg softened cream cheese
1/4 C whole milk ricotta cheese
1 1/2 t salt
1/4 t pepper
3 eggs lightly beaten
1 1/3 C roasted red sweet peppers drained and chopped
1/4 C minced fresh basil
1/3 C fresh minced chives
3 T fresh thyme
3 T crumbled cooked bacon
3 garlic gloves minced
1 T olive oil
Sweet red pepper strips, extra chives and baked pita chips
Directions
Place a greased 9 inch spring form pan on a double thickness of heavy duty foil and securely wrap around pan. Place cream cheese, ricotta cheese, salt and pepper in a food processor, cover and process until smooth. Add eggs and pulse just until combined. Add the red peppers, herbs, bacon and garlic. Cover and pulse until blended. Pour filling into prepared pan. Place pan in a large baking pan and add 1 inch of boiling water in larger pan.
Bake at 350°F for 35-45 min. or until center is set. Remove pan from water. Remove foil and cool cheesecake on a wire rake for 10 min. Loosen edges from pan and cool another hour. Refrigerate.
Remove from pan before serving and drizzle with oil. Top with red pepper strips. Serve with pita chips.
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