Showing posts with label desserts. Show all posts
Showing posts with label desserts. Show all posts

Friday, April 15, 2016

Chocolate Marbled Strawberry Bananas Foster Cheesecake Bars

When I first thought about making this recipe, I was making simple Banana Cheesecake Bars.  So how did I end up with Chocolate Marbled Strawberry Bananas Foster Cheesecake Bars? It started with the sauce I made for the bananas. It is made with brown sugar, lemon juice, and bananas. So I added some cinnamon, but skipped the rum, and made it Bananas Foster. Then I saw some big, beautiful strawberries at the store, and thought about what a great combo they make with bananas, so I added them. Then I opened the pantry and found the milk chocolate bar I bought at Trader Joe's and I thought about how great chocolate goes with strawberries and bananas, so I swirled the chocolate in and ended up with Chocolate Marbled Strawberry Bananas Foster Cheesecake Bars! It's a treat with a big name, and a big flavor to match!

 Chocolate Marbled Strawberry Bananas Foster Cheesecake Bars
printable recipe
Made in a 9x9 pan

3/4 cup Chocolate Graham Crackers~crushed
3/4 cup Nilla Wafers~crushed
1/4 cup Butter~melted
2 Bananas
1 tbl. Lemon Juice
2 tbl. Brown Sugar
1/4 teaspoon Cinnamon
6 ounces Milk Chocolate~chopped
1/8 cup Heavy Whipping Cream
2-8 ounce bars Cream Cheese~softened
2/3 cup Sugar
1/3 cup Heavy Whipping Cream
3 teaspoon Corn Starch
3 Eggs
1/4 cup Torani Vanilla flavoring
1/2 teaspoon Vanilla Extract
4-5 large Strawberries

 Mix together the graham crackers, 'nilla wafers, and butter.
 Pat crust evenly in to pan, and set aside.
Slice and chop the bananas. Add lemon juice, brown sugar and cinnamon to a small pot. 
Heat on low until sugar melts, and bananas become soft.
Start melting chocolate in a double boiler on low temperature.
Once chocolate melts, mix in the heavy whipping cream, for a smoother consistency. 
Mix together the cream cheese and sugar. Add the whipping cream, corn starch, eggs, flavoring and extract.
 Slice the strawberries and add them to the banana mix.
Add the strawberry banana mix to the cheesecake mix.  Add the entire mix to the pan, on top of the crust.
 Drizzle the melted chocolate on to the top of the cheesecake batter.
Swirl the chocolate into the batter, making a pretty design. Bake at 350 degrees for 15 minutes. Turn oven temperature down to 200 degrees and bake for 1 hour, 15-20 minutes. Check to see if cake is done with a toothpick. The top should  not look shiny or wet anymore. Remove from oven and let cool. After cooling, remove from pan.
 Cut in to desired sizes for bars.
These will probably need to cool more after cutting. Place in the refrigerator for maximum flavor. ( to me, anyway!) 
Thanks for joining me today! I hope you try and enjoy these cheesecake bars with the big name and an even bigger flavor!

Here are few more cheesecake recipes you might enjoy!:

Have a great day!  

Thursday, April 7, 2016

Stuffed Spring Cookies / Fill The Cookie jar

Spring is in the air, and I am celebrating with these Stuffed Spring Cookies! Cookies are always a great way to celebrate! These cookies take some time to make, but several of the steps can be made ahead of time and the cookies are essentially two cookies in one because they have a top and bottom, so going a smaller size on these is not an issue. For more spring cookie inspiration, when you are done reading this, keep scrolling down and see all the cookies the other members of Fill The Cookie Jar made today! Happy Spring!

Stuffed Spring Cookies
printable recipe

2 1/2 cups Flour
1/2 teaspoon Baking Powder
1/2 teaspoon Baking Soda
pinch of Salt
1/4 cup Canola Oil
1/2 cup + 2 tablespoon Buttermilk
1/2 cup Butter, softened
1 tablespoon Vegetable Shortening
1 cup white sugar
1 large Egg
1 teaspoon Vanilla

3 cups Confectioner's Sugar
1/2 cup Butter. softened
8 ounces Cream Cheese, softened
1 teaspoon Vanilla

Preheat oven to 350 degrees

 Sift together the flour, baking powder, baking soda, and salt.
Mix together the buttermilk and the canola oil. 
Cream together the butter and shortening.
Add the sugar. Beat until light and fluffy, about 5 minutes.
Add the egg and vanilla and mix together.
Using low speed, begin adding the flour mixture into the batter. Alternate the flour with the buttermilk mix until it is all combined. Cover and chill for at least 15 minutes.

Using a round object, trace a circle on a piece of parchment paper. Use a pen or marker. When determining the size of your circle, keep in mind that each circle will become half of a cookie. You will be using two for each cookie.
Flip the parchment paper over, and place on your baking sheet. Use a Wilton #5 tip and fill a pastry bag with the cookie dough. Outline the circles with the dough and fill in the rest of the circle.
Bake for 7-8 minutes. Remove from oven, let cool on cooling rack.
Make the cream cheese filling by sifting the confectioner's sugar. In a separate bowl mix together the butter and cream cheese. Add the confectioner' s sugar and vanilla to the cream cheese. Beat until smooth.
Divide the frosting equally in to 2 separate bowls. Tint each bowl of frosting with a spring color. 
Place each frosting color in to a pastry bag using a #10 tip, or any tip that will cover the cookie. Pipe the underside of the cookie with the frosting.
Top the frosting with the other cookie half.
Remember, that these cookies need to be refrigerated because they are made with cream cheese.
 Enjoy your cookies, as you say "Hello" to spring! Thanks for joining me today!
Thank you to Cynthia Landrie for hosting today's event!

Sunday, October 25, 2015

Apple Pear Crisp /#SundaySupper

One of my favorite fall desserts is Apple Pear Crisp. The apples and pears are a perfect combination that just say "autumn" to me. There is nothing quite as wonderful as enjoying a warm from the oven Apple Pear Crisp on the back porch, while watching the woods behind the house transform from evening to night. Sometimes I pop a scoop of ice cream on the top too!
This Apple Pear Crisp is topped with some oats and brown sugar. I like mine pretty wet, like I made this, but if you want a little drier topping, just mix in additional flour. These crisps would also be so incredible with cranberries added as a third fruit. One nice feature of this recipe is that it can be made ahead of time. Once you get to the topping you can refrigerate the crisps until you want to enjoy them, then just pop it in the oven! Perfect for Thanksgiving or Christmas when  things can get a little hectic!
Today for #SundaySupper we are all about warming trends. What do you like to eat or indulge in when the weather gets a little chilly?

Apple Pear Crisp, #SundaySupper, apples, pears, baked

Apple Pear Crisp

Wednesday, July 1, 2015

Fruity Fruit Popsicles/#FoodieExtravaganza

I love a refreshing popsicle when it is hot and humid outside, don't you? Well, it has been hot and humid, and popsicles have become our daily treat! These Fruity Fruit Popsicles are loaded with flavor from fresh blueberries and cherries that are frozen in White Cranberry Juice, and they are quick to make!  You will love them!
Blueberry and Cherry Popsicles

Thursday, June 25, 2015

4th of July "I LOVE THE USA" Popsicles!

I heard a rumor today that by Saturday the heat might start subsiding a little, here in the south! Well, I hope it's true, but to be on the safe side, I am filling my freezer with these 4th of July "I LOVE THE USA" Popsicles.  'Ya know, "just in case"!! Besides, what would the 4th be without the cool refreshment of popsicles! I can't imagine one without the other!! These pops are made with red and blue jello, and vanilla yogurt. They are easy to make, but not quick. Freezing them seemed to take forever, and had me yearning for one of those blast chillers they use on Chopped! But they are worth the wait!

popsicles, red, white and blue, 4th of July

4th of July "I LOVE THE USA" Popsicles

Thursday, July 3, 2014

Freedom Stars!

I love the 4th of July, don't you? I love the picnics, the family time, the games, the fireworks and of course, the food! But my favorite thing is that we are celebrating this wonderful country we are lucky enough to live in. So what would be better to eat on this day than Freedom Stars! They are red, white and blue rice krispie treats cut into stars. Simple, sweet and pure American!
 Freedom Stars

Sunday, June 15, 2014

Dad's Cookies

I was thinking about what kind of cookie is a Dad Cookie. I mean, there is really no such thing as a manly cookie~is there? So I thought about all the types of cookies I have made in my life and which ones the two men in my life liked the most and I came up with Dad's Cookies. There is no scientific evidence that states that these cookies are only for dad's, but I think he will love them!
cookies for Dad
Dad's Cookies

Monday, May 5, 2014

Caramelo Cheesecake w/ a dulce de leche Cookie Crust

I hope you are celebrating Cinco de Mayo today!  We will be having a fiesta this evening, and this Caramelo Cheesecake with a dulce de leche cookie crust will be served for dessert! This cheesecake is quick to put together and is the perfect ending to a dinner, or just right for a party! Happy Cinco de Mayo!
homemade cheesecake
Caramelo Cheesecake

Friday, February 7, 2014

Reese's Heart Mini Brownies

These Reese Heart Mini Brownies are bite size bits of heaven! I am serious!! 
They are gooey, chocolatey, rich, and mini! What more is there?
 Oh, they are quick to make also! Everyone will want one, so be sure to make plenty. 
So good! They make you say "mmmmmmm"!

Reese Heart Mini Brownies
4 ounces Ghiradelli Bittersweet Chocolate Bar
4 ounces Ghirardelli Semi Sweet Chocolate Bar
3/4 cup Butter
1/4 cup Water
1 cup Sugar
3/4 cup packed Dark Brown Sugar
2 Eggs
1 teaspoon Vanilla
1 1/3 cup Flour
pinch salt
Reese Heart Candy
These are the two chocolate bars that I used. 
Chop your chocolate and .......
your butter into small pieces, so they will melt evenly.
Melt the chocolate, butter and water together in a double boiler
on your stove. Set the heat on low. 
When the mixture becomes melted and smooth....
pour it in to the bottom of your mixing bowl.
Add both sugars and beat with your mixer on low,
until combined and smooth.
Add your eggs and mix on medium. 
Add vanilla.
Add your flour and salt. Mix together on low.
I used muffin cups for my brownies. Some of the first ones
stuck to the paper, so I sprayed the next batch with 
pan spray. That worked much better.
Fill each cup with your batter until about 3/4" full.
Bake for 15 minutes. 
While your brownies are baking,
 unwrap the Reese's Heart candies. 
Once your brownies are done baking,
let them cool for 10 minutes.
Then place a Reese's heart on each brownie. 
They will sink in a little and start to melt.
Refrigerate for these to set up quickly, or they will set up 
over time while covered. Of course, if you are like me,
and have no self control what so ever, eat one now, while they are hot
and the Reese's heart is melting! mmmmmmm!

Thanks for joining The Freshman Cook today!
I am so glad you stopped by!