Home Party Dessert Recipe
7/25/2014
Mini Cream Cheese Cake
(for crust)
1/2 cup unsalted butter, melted
1/2 t almond extract
2 1/2 cups shortbread cookie crumbs
(for filling and topping)
8 oz cream cheese, room temperature
3/4 cup powdered sugar
1/2 cup heavy whipping cream
1 t vanilla extract
1/2 t almond extract
3 peaches, peeled, halved, pitted, sliced
1.5 cups blueberries
1/4 cup peach jam, melted
--how to make--
(for crust)
*Preheat oven to 325 degrees.
*Butter mini cheese cake pan.
*Blend melted butter and almond extract in medium bowl.
*Add crumbs and stir until evenly moistened.
*Press crumb mixture onto bottom of prepared pan.
*Bake crust until just golden, about 8 minutes.
*Cool crust completely.
(for filling and topping)
*Blend cream cheese in processor until smooth.
*Add sugar, cream, vanilla extract, and almond extract and blend until very smooth, occasionally scraping down sides of bowl.
*Spread filling in prepared crust.
*Chill until filling is firm, about 2 hours.
(finishing)
*Arrange peach slices around edge of cake.
*Arrange blueberries in center.
*Brush warm jam lightly over fruit to glaze.
*Chill cake up to 3 hours before serving.
-makes 8 to 10-
Note: I adapted this recipe from "bon appetit desserts".
(for crust)
1/2 cup unsalted butter, melted
1/2 t almond extract
2 1/2 cups shortbread cookie crumbs
(for filling and topping)
8 oz cream cheese, room temperature
3/4 cup powdered sugar
1/2 cup heavy whipping cream
1 t vanilla extract
1/2 t almond extract
3 peaches, peeled, halved, pitted, sliced
1.5 cups blueberries
1/4 cup peach jam, melted
--how to make--
(for crust)
*Preheat oven to 325 degrees.
*Butter mini cheese cake pan.
*Blend melted butter and almond extract in medium bowl.
*Add crumbs and stir until evenly moistened.
*Press crumb mixture onto bottom of prepared pan.
*Bake crust until just golden, about 8 minutes.
*Cool crust completely.
(for filling and topping)
*Blend cream cheese in processor until smooth.
*Add sugar, cream, vanilla extract, and almond extract and blend until very smooth, occasionally scraping down sides of bowl.
*Spread filling in prepared crust.
*Chill until filling is firm, about 2 hours.
(finishing)
*Arrange peach slices around edge of cake.
*Arrange blueberries in center.
*Brush warm jam lightly over fruit to glaze.
*Chill cake up to 3 hours before serving.
-makes 8 to 10-
Note: I adapted this recipe from "bon appetit desserts".
7/10/2014
Ice Cream Cupcake
1 store bought pound cake
4 T strawberry jam
2 pints strawberry ice cream
1 cup heavy cream, chilled
2 T sugar
1 t vanilla extract
topping, optional
>how to make<
*Arrange 12 cupcake liners in 12 cup muffin tin.
(I used glass cups instead.)
*Cut pound cake into 1/2" thick slices.
*LIne 2" biscuit cutter to cut 12 circles.
*Spread 1 t jam on top of each circle of pound cake.
*Place circles in cupcake liners.
*Place nicely rounded scoop of ice cream on top of each pound cake circle.
*Cover muffin tin with plastic in freezer until ice cream is very firm, at least 2 hours and up to 2 days.
*Beat cream, sugar, and vanilla to soft peaks.
*Remove muffin tin from freezer and cover ice cream with shipped cream, leaving cakes in tin and spreading whipped cream to form sloped sides with peak.
*Return to freezer to allow to set overnight.
*Remove cupcakes from muffin tin and serve.
-serves 12-
Note: I found this recipe in "Cook's Country".
1 store bought pound cake
4 T strawberry jam
2 pints strawberry ice cream
1 cup heavy cream, chilled
2 T sugar
1 t vanilla extract
topping, optional
>how to make<
*Arrange 12 cupcake liners in 12 cup muffin tin.
(I used glass cups instead.)
*Cut pound cake into 1/2" thick slices.
*LIne 2" biscuit cutter to cut 12 circles.
*Spread 1 t jam on top of each circle of pound cake.
*Place circles in cupcake liners.
*Place nicely rounded scoop of ice cream on top of each pound cake circle.
*Cover muffin tin with plastic in freezer until ice cream is very firm, at least 2 hours and up to 2 days.
*Beat cream, sugar, and vanilla to soft peaks.
*Remove muffin tin from freezer and cover ice cream with shipped cream, leaving cakes in tin and spreading whipped cream to form sloped sides with peak.
*Return to freezer to allow to set overnight.
*Remove cupcakes from muffin tin and serve.
-serves 12-
Note: I found this recipe in "Cook's Country".
Labels: ice cream cupcake recipe
