Homemade Hot Chocolate (Netflix ad)
1 qt milk
1/4 c unsweetened cocoa
1/4 c sugar
2 oz semisweet chocolate mini chips
2 tsp vanilla extract
I a 2 quart saucepan, heat milk to simmer over medium heat. With a wire whisk, stir in cocoa, sugar, chocolate and vanilla. Heat mixture for 3 minutes or until chocolate melts, stirring constantly. Toss in marshmallows if desired.
Thursday, December 26, 2013
Peppermint Tarts
2 pkg phyllo (fillo) frozen mini shells (15 shells each) [freezer section near frozen pies]
1/3 cup plus 3/4 heavy cream, divided
4 oz bittersweet or semi-sweet baking chocolate, cut into chunks (chocolate chips will do)
2 oz cream cheese, softened
2 Tbsp sugar, divided
1/2 tsp peppermint extract
Prepare phyllo shells as directed on package for crisp unfilled tarts (heat in toaster oven 3-4 minutes). Cool completely.
Microwave 1/3 cup of the cream and chocolate in a microwaveable bowl on High 1 minute, stirring after 30 second. Stir until chocolate is completely melted. Cool 5 minutes or until chocolate ganache starts to thicken. Spoon a teaspoon of ganache into each shell. Cool completely.
Beat cream cheese and 2 Tbsp of the sugar in a large bowl until smooth. Beat remaining 3/4 cup of cream, remaining 2 Tbsp sugar and extract in a medium bowl with electric mixer until stiff peaks form. Add 1/2 of the whipped cream to the cream cheese mixture; stir until blended. Gently stir in the rest of the whipped cream.
Spoon about a tablespoon of the peppermint creme into each tart. Garnish with chocolate shavings, if desired. Makes 30 tarts.
Variation: use raspberry extract or orange extract instead of peppermint.
Holiday Desserts 2013
This holiday I decided not to bake Christmas cookies but I eventually caved on my sweet-tooth craving and made two cheesecakes.
Philadelphia Dark Chocolate Ganache Cheesecake (from Kraft Foods)
1-1/2 cups graham cracker crumbs
3 TB sugar
1/3 cup butter, melted
32 oz. cream cheese, softened
1 cup sugar
1 tsp vanilla
4 eggs
8 oz Cool Whip Whipped Topping (DO NOT Thaw)
6 oz bittersweet chocolate (semi-sweet 60% chocolate)
1 cup fresh raspberries
Heat oven to 325 degrees F.
Mix graham cracker crumbs, 3 TB sugar and butter; press onto bottom of 9-inch springform pan.
Beat cream cheese, 1 cup sugar and vanilla with mixer until blended. Add eggs, 1 at a time, mixing on low speed after each egg just until blended. Pour over crust.
Bake 55 min. or until center is almost set. Edge may become slightly browned. Run knife around rim of pan to loosen cake; cool before removing rim. Refrigerate cheesecake at least 4 hours.
Microwave Cool Whip and chocolate in a microwavable bowl on high for 2+ minutes (checking and stirring after 1 minute) or until chocolate is completely melted and mixture is well blended. Cool 15 minutes or until mixture thickens and slowly pour over cheesecake pushing chocolate mixture to edges and allow it to partially run down the sides on the cheesecake.
Garnish with fresh raspberries.
Decadent Chocolate-Peanut Butter Cheesecake ((Elaine Edstrom's BH&G prize winning recipe Feb. 2010)
18 chocolate graham crackers, finely crushed (1-1/2 cups)
1/2 cup butter, melted
2 TB sugar
16 oz cream cheese, softened (2 - 8oz pkgs, separated)
12-14 oz creamy peanut butter (1 cup) (the good kind)
1/4 cup sugar
3 eggs
1-1/2 cups semisweet chocolate chips
2 TB milk
1/2 tsp vanilla
1/3 cup peanuts (optional)
Preheat oven to 300 degrees F. Combine crackers, melted butter and 2 Tbsp sugar. Press into bottom and 1 inch up sides of a 9-inch springform pan, set aside.
Beat one package of cream cheese with electric mixer until smooth. Add peanut butter and 1/4 cup sugar beating until smooth. Fold in 1 lightly beaten egg; set aside.
In saucepan, stir chocolate over low heat until melted and smooth, remove from heat. Cube remaining cream cheese and add to chocolate, stirring to combine. Stir in milk and vanilla until smooth. Fold in 2 slightly beaten eggs. Spread half of chocolate mixture into prepared pan. Layer peanut butter mixture over chocolate layer and top with remaining chocolate mixture, spreading each layer to the edges.
Make 45 minutes or until top is set when slightly shaken. Outer edges will be slightly puffed and dry-looking; center will look darker and wet. Cool in pan 15 minutes on cooling rack. Use a sharp knife to loosen crust from the sides of the pan, cool another 30 minutes then remove springform rim. Cool completely on rack then cover and chill at least 4 hours. Let stand at room temperature 15 minutes before serving. Sprinkle with optional peanuts. Makes 16 servings.
Philadelphia Dark Chocolate Ganache Cheesecake (from Kraft Foods)
1-1/2 cups graham cracker crumbs3 TB sugar
1/3 cup butter, melted
32 oz. cream cheese, softened
1 cup sugar
1 tsp vanilla
4 eggs
8 oz Cool Whip Whipped Topping (DO NOT Thaw)
6 oz bittersweet chocolate (semi-sweet 60% chocolate)
1 cup fresh raspberries
Heat oven to 325 degrees F.
Mix graham cracker crumbs, 3 TB sugar and butter; press onto bottom of 9-inch springform pan.
Beat cream cheese, 1 cup sugar and vanilla with mixer until blended. Add eggs, 1 at a time, mixing on low speed after each egg just until blended. Pour over crust.
Bake 55 min. or until center is almost set. Edge may become slightly browned. Run knife around rim of pan to loosen cake; cool before removing rim. Refrigerate cheesecake at least 4 hours.
Microwave Cool Whip and chocolate in a microwavable bowl on high for 2+ minutes (checking and stirring after 1 minute) or until chocolate is completely melted and mixture is well blended. Cool 15 minutes or until mixture thickens and slowly pour over cheesecake pushing chocolate mixture to edges and allow it to partially run down the sides on the cheesecake.
Garnish with fresh raspberries.
Decadent Chocolate-Peanut Butter Cheesecake ((Elaine Edstrom's BH&G prize winning recipe Feb. 2010)
18 chocolate graham crackers, finely crushed (1-1/2 cups)1/2 cup butter, melted
2 TB sugar
16 oz cream cheese, softened (2 - 8oz pkgs, separated)
12-14 oz creamy peanut butter (1 cup) (the good kind)
1/4 cup sugar
3 eggs
1-1/2 cups semisweet chocolate chips
2 TB milk
1/2 tsp vanilla
1/3 cup peanuts (optional)
Preheat oven to 300 degrees F. Combine crackers, melted butter and 2 Tbsp sugar. Press into bottom and 1 inch up sides of a 9-inch springform pan, set aside.
Beat one package of cream cheese with electric mixer until smooth. Add peanut butter and 1/4 cup sugar beating until smooth. Fold in 1 lightly beaten egg; set aside.
In saucepan, stir chocolate over low heat until melted and smooth, remove from heat. Cube remaining cream cheese and add to chocolate, stirring to combine. Stir in milk and vanilla until smooth. Fold in 2 slightly beaten eggs. Spread half of chocolate mixture into prepared pan. Layer peanut butter mixture over chocolate layer and top with remaining chocolate mixture, spreading each layer to the edges.
Make 45 minutes or until top is set when slightly shaken. Outer edges will be slightly puffed and dry-looking; center will look darker and wet. Cool in pan 15 minutes on cooling rack. Use a sharp knife to loosen crust from the sides of the pan, cool another 30 minutes then remove springform rim. Cool completely on rack then cover and chill at least 4 hours. Let stand at room temperature 15 minutes before serving. Sprinkle with optional peanuts. Makes 16 servings.
Salmon-Potato Cakes (from Better Homes and Gardens Feb 2008)
14 oz fresh-skinless salmon fillets
2 cups refrigerated sour cream and chive mashed potatoes
1/2 cup seasoned fine dry bread crumbs
3 Tbsp. snipped fresh dill
nonstick cooking spray
5 oz. mixed salad greens
1/2 cup bottles Honey-Dijon salad dressing
Place salmon in a 2-qt square microwave-safe baking dish; cover but vented. Microwave on high for 2-1/2 to 3-1/2 minutes or until salmon flakes easily with a fork. Break into pieces in a bowl and add mashed potatoes, bread crumbs and dill. Form salmon mixture into 8 3-1/2 inch patties. Lightly coat a large nonstick skillet with cooking spray. Cook cakes over medium-high heat 3 to 4 minutes on each side, until heated through and browned. Place salad greens on plates. Top with two salmon-potato cake patties each; serve with salad dressing. Serves 4.
503 cal, 31 g fat (7 g sat. fat), 74 mg chol, 851 mg sodium, 31 g carbo, 2 g fiber, 25 g pro, 17% vit. A, 14% vit. C, 9% calcium, 9% iron.
14 oz fresh-skinless salmon fillets
2 cups refrigerated sour cream and chive mashed potatoes
1/2 cup seasoned fine dry bread crumbs
3 Tbsp. snipped fresh dill
nonstick cooking spray
5 oz. mixed salad greens
1/2 cup bottles Honey-Dijon salad dressing
Place salmon in a 2-qt square microwave-safe baking dish; cover but vented. Microwave on high for 2-1/2 to 3-1/2 minutes or until salmon flakes easily with a fork. Break into pieces in a bowl and add mashed potatoes, bread crumbs and dill. Form salmon mixture into 8 3-1/2 inch patties. Lightly coat a large nonstick skillet with cooking spray. Cook cakes over medium-high heat 3 to 4 minutes on each side, until heated through and browned. Place salad greens on plates. Top with two salmon-potato cake patties each; serve with salad dressing. Serves 4.
503 cal, 31 g fat (7 g sat. fat), 74 mg chol, 851 mg sodium, 31 g carbo, 2 g fiber, 25 g pro, 17% vit. A, 14% vit. C, 9% calcium, 9% iron.
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