Frozen Peanut Butter Cheesecake

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Frozen Peanut Butter Cheesecake

This was a special request from my cousin. She saw it on Facebook and shared the recipe with me. I followed it almost exactly and it was great! I hope you enjoy it as much as we did!

Ingredients:

Crust:

  • 6 tablespoons butter
  • 1 1/2 cups semi-sweet chocolate chips
  • 2 1/2 cups crispy rice cereal

Filling:

  • 1 (8 ounce) package cream cheese, softened
  • 1 cup sweetened condensed milk
  • 3/4 cup creamy peanut butter
  • 1 teaspoon vanilla
  • 2 tablespoons lemon juice
  • 1 cup frozen whipped topping, thawed

Extra:

  • 2 tablespoons hot fudge sauce
  • 2 tablespoons creamy peanut butter
  • Mini peanut butter cups

Directions:

  1. In a medium microwave safe bowl, melt butter and chocolate chips in the microwave for about a minute or until melted. Stir together until combined. Add crispy rice cereal and stir well to coat.
  2. Press into the bottom and up the sides of a 9-inch springform pan. You could use a pie pan but I’ve found that a springform pan is much easier when it comes to removing slices. Place in the freezer to chill while you make the filling (about 10 minutes).
  3. In a large bowl beat cream cheese until fluffy. Add the sweetened condensed milk and peanut butter and mix until thoroughly combined.
  4. Add vanilla and lemon juice and mix until combined.
  5. Gently fold in the whipped topping. Pour filling into the prepared crust.
  6. Heat fudge and peanut butter in two small separate bowls for 20-30 seconds or until warm. Drizzle over filling.
  7. Freeze for 4-6 hours or until pie is firm. Remove the cheesecake from the freezer about 10 minutes before serving to make cutting easier. Garnish with peanut butter and chocolate candy bars.

*Notes: Like I said earlier, I followed it almost exactly. As you can see in the above picture I didn’t drizzle peanut butter on the top. I just used the hot fudge, I felt like there was already enough peanut butter taste there. I also chose to add the peanut butter cups before I put it in the freezer so they would be set around the edge of the cheesecake and not fall off when I served it.  I only did one other thing differently. please don’t label me a snob but I made my own whipped cream. It’s not hard, just pour heavy whipping cream in a bowl with a couple of spoons of powdered sugar and whip it (and whip it good – Devo reference). I think homemade whipped cream tastes better than the stuff you buy in the store.

Original Recipe Source: Facebook, so who knows where it started.

Homemade Mocha Ice Cream Cake

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Homemade Mocha Ice Cream Cake

I’m not one of those people who thinks you can only eat ice cream when it’s hot outside so if you want to make this right smack in the middle of winter, you have my unneeded approval. That being said, I came up with this is treat several months ago.

My brother-in-law gave me an ice cream maker a couple of years ago and I hadn’t used it yet so I decided now was the time. We were right in the middle of the hot Dallas Summer and making homemade ice cream for dessert seemed appropriate.

I used a basic chocolate ice cream recipe and added the espresso to give it the coffee flavor. I also added chopped dark chocolate about half way through the freezing process.

Ingredients:

  • 2 cups heavy whipping cream
  • 1 1/2 cups whole milk
  • 3/4 cup white sugar
  • 1/2 cup brewed espresso, chilled
  • 1/4 cup chocolate syrup
  • 1 large dark chocolate candy bar, chopped
  • Chocolate Shell Ice Cream Topping
  • 1 package of Oreo Cookies

Directions:

Mix heavy cream, milk, sugar, espresso (chilled) and chocolate syrup in a bowl until syrup is dissolved.

Pour into ice cream makers and freeze according to manufacturer’s directions.

About half way though the freezing process pour in as much of the chopped dark chocolate as you like.

While ice cream is freezing, place Oreo cookies in a large Ziplock bag. Crush the Oreos until all you have are very small pieces.

When the freezing process is done your ice cream should be the consistency of soft serve. Pour the ice cream into a 9.25 x 5.25 x 2.75 bread foil pan. I suggest foil because it’ll be easier to get the ice cream out of later. If you don’t have a foil pan you can use a regular one, just be sure to line it with foil or plastic wrap to help you remove the ice cream.

Once you’ve poured your ice cream into the pan, spread your Oreo cookie crumbs across the top, pressing slightly as you go to make sure the Oreo crumbs are in the ice cream. This will be the base of the ice cream cake.

Place the pan in the freezer for at least 2 hours, over night if you can. This will firm up the ice cream so it’ll hold its shape when you get ready to serve it.

After the ice cream has had a chance to firm up, take it out of the freezer and out of the pan. If you used a foil pan, you can squeeze gently around the edges to help remove the ice cream block. Be sure to place it on the dish with the Oreo crumbs on the bottom. Place the ice cream on your serving dish and drizzle it with the chocolate shell topping.

*Notes: Presentation is important to me (in case they end up tasting terrible I can at least say it looked good) so I took it a little further and shaved dark chocolate to sprinkle around and on top of the ice cream cake after I added the shell topping. I know the directions make it seem complicated but this is actually a very easy dessert. Be sure to let it thaw for about 10 – 15 minutes before serving, otherwise you’ll be trying to saw through mocha flavored concrete.

This easy dessert takes about 10 minutes to prepare but don’t forget to account for your ice cream maker’s freeze time and the freezer time it needs to get firm.

Cinnamon Cream Coffee Cake

Cinnamon Cream Cake

Cinnamon Cream Cake

There’s a Corner Bakery within two miles of my apartment in every direction so it’s safe to say I’ve eaten there more times than I ever thought I would. Every time I go in I see the cinnamon cream coffee cake as well as other desserts and immediately have to start to fighting the urge to buy one of everything. It all looks so good! Well, the last time I visited one of the many locations near my apartment I just happened to be thinking about our upcoming family dinner and what I would make for dessert that week. It was as if the universe knew what I was thinking and answered my question, right there in front of me was the cinnamon cream coffee cake. I immediately did a Google search for a cinnamon cream coffee cake recipe and found a copycat recipe.

Topping and Filling Ingredients
  • 2/3 cup sugar
  • 3/4 cup brown sugar
  • 4 tsp. ground cinnamon
  • 1/4 tsp. ground nutmeg
  • 2 1/3 cups flour
  • 2 sticks salted butter, melted
Cake Ingredients
  • 3 cups flour
  • 2 tsp. baking powder
  • 1 tsp. baking soda
  • 1/4 tsp. salt
  • 1/2 cup butter, room temp, cut into pieces
  • 1/2 cup vegetable shortening
  • 1 2/3 cups sugar
  • 5 eggs
  • 1 1/2 tsp. vanilla
  • 2 cups sour cream

Directions:

  1. Preheat oven to 350º. Grease and flour 10 inch/12 cup tube pan very well. (Do not use a smaller pan or a bundt pan.)
  2. Combine first five topping ingredients in a large bowl, add melted butter and combine with a wooden spoon. You want big chunks of the topping and filling so don’t over mix.
  3. Cake: Combine flour, baking powder, baking soda and salt in a medium size bowl, set aside.
  4. In a large bowl cream butter, shortening, and sugar until very light. Beat in the eggs one at a time. Mix in almond extract. Add the dry cake ingredients alternating with the sour cream. The batter will be very thick.
  5. Spoon half of the cake batter into the prepared pan. Sprinkle half of the topping mixture over the batter, then the remaining cake batter, then remaining topping. Press the final topping layer into the cake layer very gently, just to make sure it “sticks”.
  6. Bake in the center of the oven for 50 –  1 hour and 15 minutes. Cake is done when it starts to pull away from the sides and a toothpick inserted in center comes out clean. Cool in pan for 30 minutes. Loosen sides of cake with knife and invert onto a wire rack and then invert again on to serving platter. Sprinkle with powder sugar to finish.

*Notes: I deviated from the original filling recipe a bit. I tend to like things to be a little sweeter and the results of the original recipe were a little more bland. The recipe above is what I used. You can find the original recipe in the link below. If you’re using a powdered sugar shaker to add the powdered super, I suggest waiting a while for it to cool otherwise the sugar will clump in the shaker and make life difficult. Not only was the cake beautiful but it turned out incredibly moist. Serve it warm with coffee and you wont be disappointed.

Cinnamon Cream Cake

Cinnamon Cream Cake

Original Recipe: http://www.barbarabakes.com/2011/10/corner-bakery-cinnamon-creme-coffee-cake/

Pumpkin Crunch

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Pumpkin Crunch – Not the prettiest picture I’ve taken.

It’s midway through October and a cold front has passed through Dallas so that put me even more in the Fall mood than I already was. So, I wanted to use pumpkin in this weekend’s dessert.

If you Google search “Fall Desserts” you’ll be overrun with options ranging from easy fall colored cake balls to some single serve “pumpkin pie in a wine glass” masterpiece that Martha Stewart claims is easy to make. I was looking for something challenging but not so hard that I would mess it up and have to bring store bought cookies and an apology to the family dinner.

After about 45 minutes of scrolling through hundreds of pictures (everything is brown and covered with cinnamon) I settled on the Pumpkin Crunch. At first glance, the recipe looked like an easy cobble. I was intrigued by the idea of a pumpkin pie with a cobbler crunch. That description turned out to almost spot on. The base is soft and very similar to pumpkin pie and the cake mix and butter on top give it the crunch.

Ingredients:

15oz. can pumpkin
12oz. can evaporated milk
1/2 C. sugar
3 eggs
1/2 t. cinnamon
1 Yellow Cake Mix
1 Cup melted butter
Combine pumpkin, evap. milk, sugar and eggs. Once combined, pour into greased 9×13 pan.
Sprinkle dry cake mix on top of pumpkin mixture and pour melted butter over top.
Bake at 350 for 1 hour and 10 minutes.
*Notes – I was concerned while I was making with because the cake mix can be clumpy if you sprinkle it right out of the box. Don’t worry about that because the cake mix gives it the crunch and it blends well with the pumpkin mix. This dessert is great when served hot or cold but only OK when you serve it at room temperature. I recommend serving it warm after dinner (or before, I’m wont judge you) and refrigerating what’s left… if there’s any left.

Chocolate Chip Dip “Blob”

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Chocolate Chip Dip Blob

I’m not gonna lie, I made this with the intention of eating it before dinner. Actually, I had planned on it being an afternoon conquest. I made the first “blob” and it seemed small so I made a second one and combined them. By the time dinner was ready, seven of us had contributed to the effort and only half of the dip was gone and there wasn’t a whole lot of room left over for dinner. It’s hard to walk away from, eat at your own risk.

Ingredients

  • 1 package (8 ounces) cream cheese, softened
  • 1/2 cup butter, softened
  • 3/4 cup confectioners’ sugar (that’s powdered sugar for us normal folks…)
  • 1/3 cup brown sugar 
  • 1 teaspoon vanilla extract
  • 1 cup (6 ounces) miniature semisweet chocolate chips
  • Graham cracker sticks (1 box is not enough)

In a small bowl, beat cream cheese and butter until light and fluffy.
Add the sugars and vanilla; beat until smooth.
Stir in chocolate chips.
Chill in fridge until dip becomes firm (approx 30min – 1hr)
Serve with graham cracker sticks.  

*Notes: I used an electric mixer so I opted to do all the mixing/beating in a large bowl, I’m not a fan of cleaning cream cheese off of my kitchen walls. I also changed the amount of brown sugar from 2 tablespoons  (original recipe) to 1/3 cup. I know, it’s a big jump but it helps tame the tart flavor of the cream cheese.

Original Recipe Source: http://www.tasteofhome.com/recipes/chocolate-chip-dip

Welcome to Mystery Dessert Theater 3000!

This is my wife’s fault. You can thank her or blame her but ultimately she encouraged me to start this blog.

I’m a dessert enthusiast, always have been. However, it wasn’t until recently that I discovered the stress relieving qualities of dessert making. I try out recipes from all over the internet and feed them to my family on Sunday nights. They’re good people so I don’t always know if the dessert really tastes good or if they’re just being nice.

Anyway, I will be sharing each week’s dessert experiment here, along with my brief commentary on the recipe and preparation process.  I will credit the source of each week’s recipe to the best of my ability.

I don’t have a catchy “sign-off phrase” so for now I’ll just tell you that it’s OK to have dessert first.

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Chocolate Chip Dip

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Peanut Butter Cup Cheesecake

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Homemade Mocha Chip Ice Cream Cake

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Cinnamon Cream Cake