Home Party Dessert Recipe
3/19/2009
Chocolate Glazed Irish Cream Cheese Cake
Crust:
6 whole graham crackers
1/4 cup unsalted butter, melted
Filling:
3 x 8oz packages cream cheese,
room temperature
7 T sugar
1 T all purpose flour
2 large eggs
1/4 cup plus 2 T sour cream
1/4 cup plus 2 T Irish Cream liqueur
1 t vanilla extract
Glaze:
1/2 cup whipping cream
9 oz semisweet chocolate, chopped
Topping:
Chocolate curls
>how to make<
For crust:
*Preheat oven to 350 degrees.
*Finely grind graham crackers in processor.
*Add butter and blend until combined.
*Press crust mixture onto bottom(not sides) of 9" diameter sprigform pan.
*Bake crust until golden brown, about 8 minutes.
*Transfer crust to rack.
*Maintain oven temperature.
for filling:
*Using electric mixer, beat cream cheese and sugar in large bowl until smooth.
*Beat in flour.
*Add eggs 1 at a time, beating just until combined.
*Mix in remaining ingredients.
*Pour filling into crust.
*Bake 10 minutes.
*Reduce oven temperature to 250 degrees.
*Bake cheese cake until set, about 40 minutes longer.
*Cool cake in pan on rack 10 minutes.
*Run sharp knife around pan sides to loosen cake. Cool.
*Chill overnight.
For glaze:
*Bring cream to simmer in heavy medium saucepan.
*Reduce heat to low.
*Add chopped chocolate and stir until melted and smooth.
*Cool glaze to lukewarm.
For assembly:
*Release pan sides from cheese cake.
*Place cheese cake on rack set over baking sheet.
*Pour glaze over cheese cake, spreading with spatula to cover top and sides and allowing excess to drip onto sheet.
*Refrigerate until glaze sets, about 30 minutes.
(Can be prepared 1 day ahead. Cover and refrigerate.)
*Transfer cheesecake to platter.
*Garnish with chocolate curls.
-serves 12-
Crust:
6 whole graham crackers
1/4 cup unsalted butter, melted
Filling:
3 x 8oz packages cream cheese,
room temperature
7 T sugar
1 T all purpose flour
2 large eggs
1/4 cup plus 2 T sour cream
1/4 cup plus 2 T Irish Cream liqueur
1 t vanilla extract
Glaze:
1/2 cup whipping cream
9 oz semisweet chocolate, chopped
Topping:
Chocolate curls
>how to make<
For crust:
*Preheat oven to 350 degrees.
*Finely grind graham crackers in processor.
*Add butter and blend until combined.
*Press crust mixture onto bottom(not sides) of 9" diameter sprigform pan.
*Bake crust until golden brown, about 8 minutes.
*Transfer crust to rack.
*Maintain oven temperature.
for filling:
*Using electric mixer, beat cream cheese and sugar in large bowl until smooth.
*Beat in flour.
*Add eggs 1 at a time, beating just until combined.
*Mix in remaining ingredients.
*Pour filling into crust.
*Bake 10 minutes.
*Reduce oven temperature to 250 degrees.
*Bake cheese cake until set, about 40 minutes longer.
*Cool cake in pan on rack 10 minutes.
*Run sharp knife around pan sides to loosen cake. Cool.
*Chill overnight.
For glaze:
*Bring cream to simmer in heavy medium saucepan.
*Reduce heat to low.
*Add chopped chocolate and stir until melted and smooth.
*Cool glaze to lukewarm.
For assembly:
*Release pan sides from cheese cake.
*Place cheese cake on rack set over baking sheet.
*Pour glaze over cheese cake, spreading with spatula to cover top and sides and allowing excess to drip onto sheet.
*Refrigerate until glaze sets, about 30 minutes.
(Can be prepared 1 day ahead. Cover and refrigerate.)
*Transfer cheesecake to platter.
*Garnish with chocolate curls.
-serves 12-
Labels: Baileys, Cheesecake, chocolate curl, cream cheese, Irish Cream Liqueur
3/03/2009
White Chocolate Crunch Blondies
Nonstick cooking spray
16 individually wrapped (6 oz total)
"Cookies'n'Cream"candy bars
1 3/4 cups sifted all-purpose flour
1 1/4 t baking powder
1/8 t salt
1/2 t ground cinnamon
1/2 cup unsalted butter, room temperature
1 cup firmly packed dark brown sugar
1/2 granulated sugar
2 eggs
1 1/2 t pure vanilla extract
>how to make<
*Lightly spray a 7" x 11" baking pan with cooking spray and set aside.
*Heat oven to 350 degrees.
*Chop the candy into small chunks; set aside.
*Sift together the flour, baking powder, salt and cinnamon.
*In the bowl of an electric mixer, cream together the softened butter, brown sugar and granulated sugar until fluffy.
*Beat in the eggs and vanilla until smooth and blended, about 2 minutes.
*Slowly add the dry ingredients, beating about 2 minutes to blend.
*Stir in the chopped chocolate by hand.(The dough will be very stiff.)
*Transfer to prepared pan and spread with a spatula.
*Bake on center oven rack 30 minutes, or until the cookies test done in the center.
*Cool completely before cutting.
Makes 24.
Memo: You could substitute 8 mini Butterfingers bars for the candy bars.
This recipe was taken from "Gourmet Magazine".
Nonstick cooking spray
16 individually wrapped (6 oz total)
"Cookies'n'Cream"candy bars
1 3/4 cups sifted all-purpose flour
1 1/4 t baking powder
1/8 t salt
1/2 t ground cinnamon
1/2 cup unsalted butter, room temperature
1 cup firmly packed dark brown sugar
1/2 granulated sugar
2 eggs
1 1/2 t pure vanilla extract
>how to make<
*Lightly spray a 7" x 11" baking pan with cooking spray and set aside.
*Heat oven to 350 degrees.
*Chop the candy into small chunks; set aside.
*Sift together the flour, baking powder, salt and cinnamon.
*In the bowl of an electric mixer, cream together the softened butter, brown sugar and granulated sugar until fluffy.
*Beat in the eggs and vanilla until smooth and blended, about 2 minutes.
*Slowly add the dry ingredients, beating about 2 minutes to blend.
*Stir in the chopped chocolate by hand.(The dough will be very stiff.)
*Transfer to prepared pan and spread with a spatula.
*Bake on center oven rack 30 minutes, or until the cookies test done in the center.
*Cool completely before cutting.
Makes 24.
Memo: You could substitute 8 mini Butterfingers bars for the candy bars.
This recipe was taken from "Gourmet Magazine".
Labels: blondies, Butterfingers, candy bars, Cookies'n'Cream, white chocolate