Home Party Dessert Recipe
5/31/2010
Dried Blueberry Cheesecake with Pecan Crust
1 T unsalted butter, melted, for greasing the pan
Crust:
1/2 cup pecan pieces
1 cup graham cracker crumbs
2 T sugar
6 T unsalted butter, melted
Cake Batter:
1/2 cup port
3/4 cup dried blueberries
1 1/2 lbs cream cheese, at room temperature
6 T unsalted butter, at room temperature
1 cup sugar
2 T cornstarch
4 large eggs, at room temperature
1 cup sour cream
2 t vanilla extract
Glaze:
1/4 cup port
1/4 cup blueberry preserves
>how to make<
*Set a rack in the middle of the oven and preheat to 300 degrees.
*Grease the cake pan or springform with the melted butter.
(Crust)
*Spread the pecans on a cookie sheet and toast in the oven 8 minutes or until fragrant, turning once for even toasting.
*Combine the graham cracker crumbs, sugar, and toasted pecans in a medium bowl.
*Add the melted butter and mix well.
*Pat the mixture gently and evenly over the bottom of the prepared pan.
(Batter)
*In a small saucepan, combine the port and blueberries and bring to a boil.
*Reduce the heat and simmer for 3 minutes.
*Remove from the heat and set aside.
*Put the cream cheese, butter, sugar, and cornstarch in a mixing bowl and beat at medium speed just to blend: take care not to beat too much air into the batter.
*Add the eggs one at a time, beating until each is incorporated.
*Reduce the speed and beat in the sour cream and vanilla.
*Beat in the blueberries, with their liquid.
*Pour the batter into the prepared pan.
*Set the pan in a larger pan, such as a roasting pan, and our about an inch of hot water in the larger pan.
*Bake for 1 hour and 15 minutes to 1 1/2 hours, or until lightly tanned, slightly puffed, and firm.
*Cool to room temperature in the water bath.
*Then remove from the water bath and refrigerate.
*Remove the cake from the pan.
(Glaze)
*Combine the port and preserves in a small saucepan and bring to a boil.
*Boil, stirring,until the preserves are melted, 3 to 4 minutes.
*Strain through a fine sieve, then drizzle over the top of the cake.
*Refrigerate for 10 minutes to set before serving.
-makes one 8" cake-
1 T unsalted butter, melted, for greasing the pan
Crust:
1/2 cup pecan pieces
1 cup graham cracker crumbs
2 T sugar
6 T unsalted butter, melted
Cake Batter:
1/2 cup port
3/4 cup dried blueberries
1 1/2 lbs cream cheese, at room temperature
6 T unsalted butter, at room temperature
1 cup sugar
2 T cornstarch
4 large eggs, at room temperature
1 cup sour cream
2 t vanilla extract
Glaze:
1/4 cup port
1/4 cup blueberry preserves
>how to make<
*Set a rack in the middle of the oven and preheat to 300 degrees.
*Grease the cake pan or springform with the melted butter.
(Crust)
*Spread the pecans on a cookie sheet and toast in the oven 8 minutes or until fragrant, turning once for even toasting.
*Combine the graham cracker crumbs, sugar, and toasted pecans in a medium bowl.
*Add the melted butter and mix well.
*Pat the mixture gently and evenly over the bottom of the prepared pan.
(Batter)
*In a small saucepan, combine the port and blueberries and bring to a boil.
*Reduce the heat and simmer for 3 minutes.
*Remove from the heat and set aside.
*Put the cream cheese, butter, sugar, and cornstarch in a mixing bowl and beat at medium speed just to blend: take care not to beat too much air into the batter.
*Add the eggs one at a time, beating until each is incorporated.
*Reduce the speed and beat in the sour cream and vanilla.
*Beat in the blueberries, with their liquid.
*Pour the batter into the prepared pan.
*Set the pan in a larger pan, such as a roasting pan, and our about an inch of hot water in the larger pan.
*Bake for 1 hour and 15 minutes to 1 1/2 hours, or until lightly tanned, slightly puffed, and firm.
*Cool to room temperature in the water bath.
*Then remove from the water bath and refrigerate.
*Remove the cake from the pan.
(Glaze)
*Combine the port and preserves in a small saucepan and bring to a boil.
*Boil, stirring,until the preserves are melted, 3 to 4 minutes.
*Strain through a fine sieve, then drizzle over the top of the cake.
*Refrigerate for 10 minutes to set before serving.
-makes one 8" cake-
Labels: blueberry cake recipe, blueberry cheesecake recipe, blueberry dessert recipe, cream cheese recipes, dry blueberry recipe
5/17/2010
Chocolae Raspberry Torte
This recipe was taken from "The Joy of Chocolate" by Judith Olney.
Sponge Cake:
7 eggs plus 2 egg yolks
1 cup granulated sugar
1 t vanilla extract
1 cup sifted all-purpose flour
2/3 cup cocoa powder
1/4 t salt
3 T unsalted butter, melted
Framboise or light rum
1/3 cup raspberry jam
Buttercream:
3 oz bittersweet chocolate
1.5 sticks unsalted butter, softened
3/4 cup confectioners' sugar, sifted after
1 t vanilla extract
1 egg plus 1 egg yolk at room temperature
1.5 T cocoa powder
0.5 t instant coffee powder
1 t dark rum (optional)
Large pinch salt
Chocolate leaves:
4 oz semisweet or bittersweet chocolate
12 to 15 plain rose or other flat oval leaves
(enough to surround the cake)
Glaze:
5 T unsalted butter
4 T light corn syrup
5 oz bittersweet chocolate, grated or chopped
1 T framboise or light rum
Fruits:
2 cups fresh raspberries
>how to make<
Sponge Cake:
*Preheat oven to 350 degrees.
*Butter and flour a 10" springform pan, or 2 layer cake pans 8" in diameter.
*Place pans on a cookie sheet.
*Place eggs, sugar, and vanilla in the metal bowl of an electric mixer.
*Hold the bowl over low heat and, stirring the ingredients with your hand, mix until the eggs are just warm and the sugar has melted.
*Place the bowl on the mixer and beat at medium speed for 9 minutes.
*The mixture should be very thick and quadrupled in size.
*Sift together the flour, cocoa, and salt.
*Add the dry mixture to the eggs in 3 portions, folding them in by hand.
*Hold your fingers spread stiffy apart and gently lift and turn the batter until you can feel the perfect amalgamation of ingredients.
*Rapidly fold in butter, the scoop the batter into the prepared pan.
*Place the cake in the oven and bake for 30 to 40 minutes, or until a toothpick inserted int eh center of the cake comes out clean.
*Remove from oven and cool briefly.
*Then turn it out and let it cool and firm up completely for at least 2 hours.
Buttercream:
*Melt the chocolate over hot water. Set aside.
*Place butter in the bowl of a mixer and cream it.
*Add the sugar in 4 or 5 portions, beating well after each addition.
*Add vanilla, then let butter beat at a high speed for 3 minutes.
*It will become very pale.
*Add the eggs, 1 at a time, and beat for 2 minutes after each addition.
*Stir cocoa and instant coffee into the melted chocolate.
*Add the chocolate into buttercream, mix, then add rum and salt.
*Give the buttercream a final stir with a rubber spatula, so that any butter adhering to the bottom of the bowl will be incorporated.
Assembling:
*Slice the cake into 2 layers with a long, serrated knife.
*Sprinkle the inside of each layer generously with liquor, then spread raspberry jam over each half.
*Spread the bottom layer of the cake with buttercream,then reassemble the cake.
*Place cake in refrigerator to chill.
Chocolate leaves:
*Melt the chocolate over hot water.
*Coat the back side of each leaf with the melted chocolate, then carefully wipe off any chocolate that has wended its way to the front of the leaf.
*Place leaves on a tray and let them harden in the refrigerator for 5 minutes.
*Peel off leaves from the chocolate, starting from the stem ends.
Glaze:
*Combine butter and corn syrup in a saucepan.
*Stirring constantly, bring to a simmer over low heat, then continue simmering and stirring for 1 minute.
*Remove from heat and add chocolate and liquor.
*Whisk until the chocolate has melted and the glaze is smooth.
*Let cool for 8 minutes, then pour and spread glaze over the top and sides of the cake.
Finish:
*Press the raspberries into the central portion of the cake and insert the chocolate leaves in a flower shape in the middle.
*Fill the hollow with raspberries.
*Place cake in refrigerator for at least 1 hour or until needed.
-makes 10 to 12-
This recipe was taken from "The Joy of Chocolate" by Judith Olney.
Sponge Cake:
7 eggs plus 2 egg yolks
1 cup granulated sugar
1 t vanilla extract
1 cup sifted all-purpose flour
2/3 cup cocoa powder
1/4 t salt
3 T unsalted butter, melted
Framboise or light rum
1/3 cup raspberry jam
Buttercream:
3 oz bittersweet chocolate
1.5 sticks unsalted butter, softened
3/4 cup confectioners' sugar, sifted after
1 t vanilla extract
1 egg plus 1 egg yolk at room temperature
1.5 T cocoa powder
0.5 t instant coffee powder
1 t dark rum (optional)
Large pinch salt
Chocolate leaves:
4 oz semisweet or bittersweet chocolate
12 to 15 plain rose or other flat oval leaves
(enough to surround the cake)
Glaze:
5 T unsalted butter
4 T light corn syrup
5 oz bittersweet chocolate, grated or chopped
1 T framboise or light rum
Fruits:
2 cups fresh raspberries
>how to make<
Sponge Cake:
*Preheat oven to 350 degrees.
*Butter and flour a 10" springform pan, or 2 layer cake pans 8" in diameter.
*Place pans on a cookie sheet.
*Place eggs, sugar, and vanilla in the metal bowl of an electric mixer.
*Hold the bowl over low heat and, stirring the ingredients with your hand, mix until the eggs are just warm and the sugar has melted.
*Place the bowl on the mixer and beat at medium speed for 9 minutes.
*The mixture should be very thick and quadrupled in size.
*Sift together the flour, cocoa, and salt.
*Add the dry mixture to the eggs in 3 portions, folding them in by hand.
*Hold your fingers spread stiffy apart and gently lift and turn the batter until you can feel the perfect amalgamation of ingredients.
*Rapidly fold in butter, the scoop the batter into the prepared pan.
*Place the cake in the oven and bake for 30 to 40 minutes, or until a toothpick inserted int eh center of the cake comes out clean.
*Remove from oven and cool briefly.
*Then turn it out and let it cool and firm up completely for at least 2 hours.
Buttercream:
*Melt the chocolate over hot water. Set aside.
*Place butter in the bowl of a mixer and cream it.
*Add the sugar in 4 or 5 portions, beating well after each addition.
*Add vanilla, then let butter beat at a high speed for 3 minutes.
*It will become very pale.
*Add the eggs, 1 at a time, and beat for 2 minutes after each addition.
*Stir cocoa and instant coffee into the melted chocolate.
*Add the chocolate into buttercream, mix, then add rum and salt.
*Give the buttercream a final stir with a rubber spatula, so that any butter adhering to the bottom of the bowl will be incorporated.
Assembling:
*Slice the cake into 2 layers with a long, serrated knife.
*Sprinkle the inside of each layer generously with liquor, then spread raspberry jam over each half.
*Spread the bottom layer of the cake with buttercream,then reassemble the cake.
*Place cake in refrigerator to chill.
Chocolate leaves:
*Melt the chocolate over hot water.
*Coat the back side of each leaf with the melted chocolate, then carefully wipe off any chocolate that has wended its way to the front of the leaf.
*Place leaves on a tray and let them harden in the refrigerator for 5 minutes.
*Peel off leaves from the chocolate, starting from the stem ends.
Glaze:
*Combine butter and corn syrup in a saucepan.
*Stirring constantly, bring to a simmer over low heat, then continue simmering and stirring for 1 minute.
*Remove from heat and add chocolate and liquor.
*Whisk until the chocolate has melted and the glaze is smooth.
*Let cool for 8 minutes, then pour and spread glaze over the top and sides of the cake.
Finish:
*Press the raspberries into the central portion of the cake and insert the chocolate leaves in a flower shape in the middle.
*Fill the hollow with raspberries.
*Place cake in refrigerator for at least 1 hour or until needed.
-makes 10 to 12-
5/01/2010
Three kinds of "chocolate" cookies
#1 ===Grand-prize winning Dave Vargas Chocolate-chip Cookies===
1 1/2 cups ground graham-cracker crumbs
1/2 cup all-purpose flour
2 t baking powder
14 0z sweetened condensed milk
1/2 cup unsalted butter, softened
2 cups flaked coconut
12 oz semisweet chocolate chips
>how to make<
*Preheat oven to 375 degrees.
*In a bowl, combine the graham-cracker crumbs, flour and baking powder.
*In a mixer bowl, beat the condensed milk and butter until smooth.
*Add the graham-cracker mixture and mix well.
*Stir in the coconut, chocolate chips and walnuts; mixture should appear to be lumpy and dry.
*Shape dough into 1 1/2" balls and place onto ungreased cookie sheets, allowing room to spread.
*Bake 9 to 10 minutes or until lightly browned.
*Transfer to rack to cool.
-makes about 3 1/2 dozen-
#2 ===Chocolate Dipped Hokey Pokey Cookies===
1/2 cup sliced almonds
1/4 cup granulated sugar
2 T all-purpose flour
1 egg white
1 t unsalted butter, melted
1/4 t salt
1/4 t pure almond extract
3 oz semisweet chocolate, chopped into 1/4" pieces
>how to make<
*Preheat the oven to 325 degrees.
*Toast the almonds on a baking sheet in a preheated oven until golden brown, about 8 minutes, then remove from the oven and cool.(Do not turn off the oven.)
*Combine the sugar, flour, egg white, butter, salt, and almond extract in a stainless steel bowl.
*Stir the mixture until smooth.
*Gently fold in the almonds until coated with the batter.
*Hold the batter at room temperature for 20 minutes before using stirring occasionally.
*Trace 2 6" circles onto a piece of parchment paper.
*Place the parchment paper, trace marks down on a baking sheet.
*Evenly divide the batter between the circles.
*Use a cake spatula to evenly spread the batter to entirely cover each circle.
*Bake in the preheated oven for 20 to 24 minutes, until uniformly golden brown.
*Turn the baking sheet 180 degrees about halfway through the baking time.
*Remove the pan from the oven and allow to cool for 3 to 4 minutes.
*Use a pizza cutter to cut each baked circle into 4 wedge-shaped cookies.
*Cool for 30 minutes before removing the cookies from the parchment paper.
*Heat 1" of water in the bottom half of a double boiler over medium heat.
*Place the semisweet chocolate in the top half of the double boiler.
*Heat the chocolate uncovered, constantly stirring with a rubber spatula until the chocolate is melted and smooth, about 2 minutes.
*Remove the chocolate from the heat and continue to stir until the temperature of the chocolate is reduced to 90 degrees.
*Dip 1/2" of the round edge of each cookie into the melted chocolate.
*Place the cookies onto parchment paper and allow the chocolate to set at room temperature for 20 to 25 minutes.
(The cookies may be placed in the refrigerator for 5 minutes to quickly set the chocolate.)
-makes 8 cookies-
#3 ===Cappuccino Dips===
1 cup unsalted butter, softened
1/3 cup granulated sugar
1/2 cup brown sugar, packed
1 T instant coffee dissolved in 1 t hot water
2 oz unsweetened chocolate, melted
1 large egg
2 cups all-purpose flour
1 t ground cinnamon
the glaze:
1 cup semisweet chocolate chips
4 T unsalted butter
>how to make<
*Combine the butter and sugars in a large mixing bowl and beat with an electric mixer until light.
*Add the dissolved coffee, unsweetened chocolate, and egg. Beat well.
*Stir in the flour and cinnamon.
*Cover with plastic wrap and refrigerate for at least 1 our.
*Remove form the refrigerator and divide the dough in half.
*Shape each half into a log approximately 1 1/2" in diameter.
*Roll logs in waxed paper and chill several hours or overnight.
*Heat the oven to 325 degrees.
*Slice logs into 1/4" slices.
*Place on an ungreased cookie sheet.
*Bake for 8 to 10 minutes.
*Let cool for a minute or two before removing from the sheet to a cooling rack.
*To make the glaze, melt the semisweet chips and butter in a bowl set over simmering water or in a microwave.
*Remove from heat and stir until smooth.
*Dip half of each cookie in the glaze.
*Place on waxed paper to set.
-makes 4 dozen-
1 1/2 cups ground graham-cracker crumbs
1/2 cup all-purpose flour
2 t baking powder
14 0z sweetened condensed milk
1/2 cup unsalted butter, softened
2 cups flaked coconut
12 oz semisweet chocolate chips
>how to make<
*Preheat oven to 375 degrees.
*In a bowl, combine the graham-cracker crumbs, flour and baking powder.
*In a mixer bowl, beat the condensed milk and butter until smooth.
*Add the graham-cracker mixture and mix well.
*Stir in the coconut, chocolate chips and walnuts; mixture should appear to be lumpy and dry.
*Shape dough into 1 1/2" balls and place onto ungreased cookie sheets, allowing room to spread.
*Bake 9 to 10 minutes or until lightly browned.
*Transfer to rack to cool.
-makes about 3 1/2 dozen-
#2 ===Chocolate Dipped Hokey Pokey Cookies===
1/2 cup sliced almonds
1/4 cup granulated sugar
2 T all-purpose flour
1 egg white
1 t unsalted butter, melted
1/4 t salt
1/4 t pure almond extract
3 oz semisweet chocolate, chopped into 1/4" pieces
>how to make<
*Preheat the oven to 325 degrees.
*Toast the almonds on a baking sheet in a preheated oven until golden brown, about 8 minutes, then remove from the oven and cool.(Do not turn off the oven.)
*Combine the sugar, flour, egg white, butter, salt, and almond extract in a stainless steel bowl.
*Stir the mixture until smooth.
*Gently fold in the almonds until coated with the batter.
*Hold the batter at room temperature for 20 minutes before using stirring occasionally.
*Trace 2 6" circles onto a piece of parchment paper.
*Place the parchment paper, trace marks down on a baking sheet.
*Evenly divide the batter between the circles.
*Use a cake spatula to evenly spread the batter to entirely cover each circle.
*Bake in the preheated oven for 20 to 24 minutes, until uniformly golden brown.
*Turn the baking sheet 180 degrees about halfway through the baking time.
*Remove the pan from the oven and allow to cool for 3 to 4 minutes.
*Use a pizza cutter to cut each baked circle into 4 wedge-shaped cookies.
*Cool for 30 minutes before removing the cookies from the parchment paper.
*Heat 1" of water in the bottom half of a double boiler over medium heat.
*Place the semisweet chocolate in the top half of the double boiler.
*Heat the chocolate uncovered, constantly stirring with a rubber spatula until the chocolate is melted and smooth, about 2 minutes.
*Remove the chocolate from the heat and continue to stir until the temperature of the chocolate is reduced to 90 degrees.
*Dip 1/2" of the round edge of each cookie into the melted chocolate.
*Place the cookies onto parchment paper and allow the chocolate to set at room temperature for 20 to 25 minutes.
(The cookies may be placed in the refrigerator for 5 minutes to quickly set the chocolate.)
-makes 8 cookies-
#3 ===Cappuccino Dips===
1 cup unsalted butter, softened
1/3 cup granulated sugar
1/2 cup brown sugar, packed
1 T instant coffee dissolved in 1 t hot water
2 oz unsweetened chocolate, melted
1 large egg
2 cups all-purpose flour
1 t ground cinnamon
the glaze:
1 cup semisweet chocolate chips
4 T unsalted butter
>how to make<
*Combine the butter and sugars in a large mixing bowl and beat with an electric mixer until light.
*Add the dissolved coffee, unsweetened chocolate, and egg. Beat well.
*Stir in the flour and cinnamon.
*Cover with plastic wrap and refrigerate for at least 1 our.
*Remove form the refrigerator and divide the dough in half.
*Shape each half into a log approximately 1 1/2" in diameter.
*Roll logs in waxed paper and chill several hours or overnight.
*Heat the oven to 325 degrees.
*Slice logs into 1/4" slices.
*Place on an ungreased cookie sheet.
*Bake for 8 to 10 minutes.
*Let cool for a minute or two before removing from the sheet to a cooling rack.
*To make the glaze, melt the semisweet chips and butter in a bowl set over simmering water or in a microwave.
*Remove from heat and stir until smooth.
*Dip half of each cookie in the glaze.
*Place on waxed paper to set.
-makes 4 dozen-
Labels: Cappucino cookies, Chocolate Chip cookies, chocolate cookie recipes, Chocolate Dipped cookies
