Home Party Dessert Recipe
3/22/2017
Mini Raspberry Cheesecake
(for crust)
3/4 cup flour
2 T powdered sugar
1 1/2 T cornstarch
1/8 t salt
3 T butter, softened
1 T canola oil
1 T brown sugar
1 t grated lemon rind
1/2 t vanilla extract
(for filling)
1/2 cup granulated sugar
8 oz. 1/3 less-fat cream cheese, softened
4 oz. fat-free cream cheese, softened
3/4 cup light sour cream
1t vanilla extract
dash of salt
2 large eggs
2 t cake flour
(for topping)
5 cups fresh raspberries, divided
1/2 cup granulated sugar
1 T cornstarch
1 t water
mint leaves (optional)
>how to make<
(for crust)
*Preheat oven to 325 degrees.
*Weigh or lightly spoon pastry flour into a dry measuring cup; level with a knife.
*Combine pastry flour, powdered sugar, 1 1/2 T cornstarch, and 1/8 t salt; whisk.
*Place butter, oil, brown sugar, lemon rind, and 1/2 t vanilla in a medium bowl; beat with a whisk until well blended.
*Add flour mixture; whisk just until combined.
(Mixture will look like damp, coarse sand.)
*Coat a straight sided mini cheesecake pan with 12 (2 1/2 oz.) cups with cooking spray.
*Scoop 1 packed T dough into each well; gently press to form a flat surface on the bottom.
*Bake until set and lightly golden brown, 10 to 12 minutes.
*Remove from oven; cool 20 minutes.
(for filling)
*Combine 1/2 cup granulated sugar and cheeses in a large bowl; beat with a mixer at medium speed until smooth.
*Beat in sour cream, 1 t vanilla, and dash of salt.
*Add eggs, 1 at a time, beating well after each addition.
*Add cake flour; blend will.
*Spoon mixture over crust, filling to the top of each well.
*Bake 20 minutes or just until set and slightly puffed.
(for topping)
*Place 4 cups raspberries in a food processor; process until smooth.
*Strain berry puree through a fine sieve, pressing to extract as much juice and puree as possible.
(Discard seed.)
*Combine puree with 1/2 cup granulated sugar in a saucepan over medium high; bring to a low boil, stirring to dissolve sugar.
*Cook, stirring often, for 2 to 3 minutes.
*Combine 1 T cornstarch and 1 T water, stirring until smooth.
*Whisk cornstarch mixture into berry mixture, stirring constantly until beginning to thicken, about 1 minute.
*Remove from heat.
*Cool 20 minutes.
(for finish)
*Remove cheesecakes from pan.
*Top each cheesecake with 1 1/2 T berry syrup, 3 raspberries, and mint leaves, if desired.
-makes 12-
Note: I found this recipe in "Cooking Light" magazine.
(for crust)
3/4 cup flour
2 T powdered sugar
1 1/2 T cornstarch
1/8 t salt
3 T butter, softened
1 T canola oil
1 T brown sugar
1 t grated lemon rind
1/2 t vanilla extract
(for filling)
1/2 cup granulated sugar
8 oz. 1/3 less-fat cream cheese, softened
4 oz. fat-free cream cheese, softened
3/4 cup light sour cream
1t vanilla extract
dash of salt
2 large eggs
2 t cake flour
(for topping)
5 cups fresh raspberries, divided
1/2 cup granulated sugar
1 T cornstarch
1 t water
mint leaves (optional)
>how to make<
(for crust)
*Preheat oven to 325 degrees.
*Weigh or lightly spoon pastry flour into a dry measuring cup; level with a knife.
*Combine pastry flour, powdered sugar, 1 1/2 T cornstarch, and 1/8 t salt; whisk.
*Place butter, oil, brown sugar, lemon rind, and 1/2 t vanilla in a medium bowl; beat with a whisk until well blended.
*Add flour mixture; whisk just until combined.
(Mixture will look like damp, coarse sand.)
*Coat a straight sided mini cheesecake pan with 12 (2 1/2 oz.) cups with cooking spray.
*Scoop 1 packed T dough into each well; gently press to form a flat surface on the bottom.
*Bake until set and lightly golden brown, 10 to 12 minutes.
*Remove from oven; cool 20 minutes.
(for filling)
*Combine 1/2 cup granulated sugar and cheeses in a large bowl; beat with a mixer at medium speed until smooth.
*Beat in sour cream, 1 t vanilla, and dash of salt.
*Add eggs, 1 at a time, beating well after each addition.
*Add cake flour; blend will.
*Spoon mixture over crust, filling to the top of each well.
*Bake 20 minutes or just until set and slightly puffed.
(for topping)
*Place 4 cups raspberries in a food processor; process until smooth.
*Strain berry puree through a fine sieve, pressing to extract as much juice and puree as possible.
(Discard seed.)
*Combine puree with 1/2 cup granulated sugar in a saucepan over medium high; bring to a low boil, stirring to dissolve sugar.
*Cook, stirring often, for 2 to 3 minutes.
*Combine 1 T cornstarch and 1 T water, stirring until smooth.
*Whisk cornstarch mixture into berry mixture, stirring constantly until beginning to thicken, about 1 minute.
*Remove from heat.
*Cool 20 minutes.
(for finish)
*Remove cheesecakes from pan.
*Top each cheesecake with 1 1/2 T berry syrup, 3 raspberries, and mint leaves, if desired.
-makes 12-
Note: I found this recipe in "Cooking Light" magazine.
Labels: cheesecake recipe, mini cheese cake recipe, raspberry cheesecake recipe
3/07/2017
Irish Cream Chocolate Layer Cake
(for cake)
2 cups white sugar
1 3/4 cups all purpose flour
3/4 cup Dutch processed baking cocoa
1 1/2 t baking powder
1 1/2 t baking soda
1 t salt
2 eggs
1 cup milk
1/2 cup coconut oil
2 t vanilla extract
1/4 t coconut extract(optional)
1/2 cup hot coffee
1/2 cup Irish whiskey
(for mousse)
2 cups heavy whipping cream
1/4 cup sugar
8oz. white chocolate
1 envelope unflavored gelatin
2 T cold water
1/4 cup boiling water
2 t vanilla extract
4 T Irish Cream Liqueur
(for frosting)
1 cup unsalted butter
3/4 cup Dutch processed baking cocoa
3 1/2 cups confectioner's sugar
1/2 t salt
1 T vanilla extract
4 T milk
3 T Kahlua
chocolate shavings to garnish, optional
>how to make<
(for cake)
*Preheat oven to 350 degrees.
*Grease and sugar three 8" cake pans or two 9" cake pans.
*In a large bowl, stir together the sugar, flour, baking cocoa, baking powder, baking soda, and salt.
*Add the eggs, milk, oil and vanilla extract, and coconut extract; mix for 2 minutes on medium speed of mixer.
*Stir in the boiling water and whiskey last.
*Pour evenly into the prepared pans.
*Bake 30 to 35 minutes in the preheated oven, until the cake tests done with a toothpick.
*Cool in the pans for 10 minutes, then remove to a wire rack to cool completely,
(for mousse)
*Sprinkle the gelatin over the cold water. Soften 1 minute.
*Add the boiling water and stir until gelatin dissolves.
*Melt the white chocolate and set aside to cool slightly .
*In the bowl of a mixer fitted with a wire whisk, add the cream, vanilla, and sugar.
*Whip to stiff peaks.
*Add the Irish Cream Liqueur.
*Mix in the gelatin and fold in the white chocolate.
*Blend well and put in the refrigerate to chill about 30 minutes while the cake cools.
(for frosting)
*Cream softened butter for a few minutes in a mixer with the paddle attachment on medium speed.
*Turn off the mixer, and scrape down the sides of the bowl.
*Add the baking cocoa into the mixing bowl and turn to low speed until the baking cocoa is absorbed by the butter.
*Slowly add the powdered sugar into the mixing bowl 1/2 cup at a time.
*Blend ingredients until it is smooth and incorporated.
*Increase the mixer speed to medium and add vanilla extract , salt, milk, and Kahlua, and beat for 3 minutes.
(for assembling)
*Place your first layer of chocolate cake on a cake stand plate.
*Spread half of the mousse in an even layer.
*Place your second layer of chocolate cake on the first, and cover with the remaining mousse.
*Place the last layer on top of that.
*Cover all the layers with the buttercream and optionally, chocolate shavings.
*Refrigerate until ready to eat, and then bring to room temperature for about ten minutes before serving.
*Best served at room temperature.
-serves 10-
Note: I found this recipe in thehungarybuddha.com.
(for cake)
2 cups white sugar
1 3/4 cups all purpose flour
3/4 cup Dutch processed baking cocoa
1 1/2 t baking powder
1 1/2 t baking soda
1 t salt
2 eggs
1 cup milk
1/2 cup coconut oil
2 t vanilla extract
1/4 t coconut extract(optional)
1/2 cup hot coffee
1/2 cup Irish whiskey
(for mousse)
2 cups heavy whipping cream
1/4 cup sugar
8oz. white chocolate
1 envelope unflavored gelatin
2 T cold water
1/4 cup boiling water
2 t vanilla extract
4 T Irish Cream Liqueur
(for frosting)
1 cup unsalted butter
3/4 cup Dutch processed baking cocoa
3 1/2 cups confectioner's sugar
1/2 t salt
1 T vanilla extract
4 T milk
3 T Kahlua
chocolate shavings to garnish, optional
>how to make<
(for cake)
*Preheat oven to 350 degrees.
*Grease and sugar three 8" cake pans or two 9" cake pans.
*In a large bowl, stir together the sugar, flour, baking cocoa, baking powder, baking soda, and salt.
*Add the eggs, milk, oil and vanilla extract, and coconut extract; mix for 2 minutes on medium speed of mixer.
*Stir in the boiling water and whiskey last.
*Pour evenly into the prepared pans.
*Bake 30 to 35 minutes in the preheated oven, until the cake tests done with a toothpick.
*Cool in the pans for 10 minutes, then remove to a wire rack to cool completely,
(for mousse)
*Sprinkle the gelatin over the cold water. Soften 1 minute.
*Add the boiling water and stir until gelatin dissolves.
*Melt the white chocolate and set aside to cool slightly .
*In the bowl of a mixer fitted with a wire whisk, add the cream, vanilla, and sugar.
*Whip to stiff peaks.
*Add the Irish Cream Liqueur.
*Mix in the gelatin and fold in the white chocolate.
*Blend well and put in the refrigerate to chill about 30 minutes while the cake cools.
(for frosting)
*Cream softened butter for a few minutes in a mixer with the paddle attachment on medium speed.
*Turn off the mixer, and scrape down the sides of the bowl.
*Add the baking cocoa into the mixing bowl and turn to low speed until the baking cocoa is absorbed by the butter.
*Slowly add the powdered sugar into the mixing bowl 1/2 cup at a time.
*Blend ingredients until it is smooth and incorporated.
*Increase the mixer speed to medium and add vanilla extract , salt, milk, and Kahlua, and beat for 3 minutes.
(for assembling)
*Place your first layer of chocolate cake on a cake stand plate.
*Spread half of the mousse in an even layer.
*Place your second layer of chocolate cake on the first, and cover with the remaining mousse.
*Place the last layer on top of that.
*Cover all the layers with the buttercream and optionally, chocolate shavings.
*Refrigerate until ready to eat, and then bring to room temperature for about ten minutes before serving.
*Best served at room temperature.
-serves 10-
Note: I found this recipe in thehungarybuddha.com.
