What kind of dessert ...?!
All ideas accepted..but it must be easy!
Answers: I'm looking for an easy yet really good dessert to take to my fiance`s mom's house for thanksgiving. Could be a healthy good dessert or could be totally sinful.. lol
All ideas accepted..but it must be easy!
Hey sweetie!!! I make a totally sinful peanutbutter cheesecake that is TO DIE FOR... it sounds harder than it is - and (OF COURSE) I don't have the recipe handy, but I'll edit here in a sec if you want.
Ok, so I just made it 2 nights ago - it's great for making ahead of time - here's from memory-
CRUST:
1 2/3 C Graham cracker crumbs (you can crush your own with a rolling pin and ziploc baggie OR buy the box of crumbs... so much easier)
2/3 C Cocoa
2/3 C Sugar
1 stick of butter- Melted
Filling:
3 8oz packages Cream Cheese
1 can Eagle brand Sweetened condensed Milk
1 package - Reeses Peanut butter chips - melted
4 eggs
1 tsp vanilla
1 package of mini-chocolate-chips
Pre-heat the oven to 300. Mix the graham cracker crumbs, butter, sugar, and cocoa and press in the bottom of a springform pan.
Beat cream cheese until softened, then add the condensed milk and melted peanut butter chips (easy tip - to melt the peanut butter chips, put them in a micro-safe bowl and put in the microwave. heat for 30-45 sec and stir. heat for another 20 sec sitr again and they should all be melted).
Make sure it is mixed well, add the eggs and vanilla and I usually leave it mixing at med-high speed for a good 5 minutes or so.
Add the mini-chocolate chips and mix until blended.
Pour the mix into the springform pan and bake for about an hour - or until the center is set - I usually have to bake mine longer - about an hour and a half, but just keep an eye on it.
If you don't have a springform pan, you should get one! Don't try to "make-do" with a regular pie pan or something like that.
I will DOUBLE CHECK the recipe when I get home in a couple of hours to check measurements...
In the meantime, here's a recipe for a pumpkin cheesecake that's pretty easy:
INGREDIENTS
2 (8 ounce) packages cream cheese, softened
1/2 cup white sugar
1/2 teaspoon vanilla extract
2 eggs
1 (9 inch) prepared graham cracker crust
1/2 cup pumpkin puree
1/2 teaspoon ground cinnamon
1 pinch ground cloves
1 pinch ground nutmeg
1/2 cup frozen whipped topping, thawed
DIRECTIONS
Preheat oven to 325 degrees F (165 degrees C).
In a large bowl, combine cream cheese, sugar and vanilla.
Beat until smooth. Blend in eggs one at a time. Remove 1 cup of batter and spread into bottom of crust; set aside.
Add pumpkin, cinnamon, cloves and nutmeg to the remaining batter and stir gently until well blended. Carefully spread over the batter in the crust.
Bake in preheated oven for 35 to 40 minutes, or until center is almost set. Allow to cool, then refrigerate for 3 hours or overnight. Cover with whipped topping before serving.
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http://www.target.com/b/ref=sc_fe_l_0_40...
The springform pan is a two-piece pan that not only has sides that can be removed but the bottom comes out too. There is a round base and an interlocking band, usually 2 to 3 inches high, that forms the sides, opening and closing with the flick of a latch. The pan pieces are assembled for baking, and then, once the contents have cooked and cooled, the band is opened and removed. Because the cake remains on the pan's base, the springform is perfect both for delicate confections, and for the flourless chocolate cakes, and creamy cheesecakes.
http://www.foodnetwork.com/food/et_hd_th...
Check this link... foodnetwork.com has several ideas or try this one... Yummy :P
Pumpkin Roll Cake Recipe courtesy Paula Deen
Cake:
3/4 cup cake flour
1 1/2 teaspoons ground cinnamon
1 1/4 teaspoons ground ginger
3/4 teaspoon ground allspice
6 large eggs, separated
1/3 cup granulated sugar
1/3 cup golden brown sugar, packed
2/3 cup canned pumpkin, packed
1/8 teaspoon salt
Powdered sugar
Filling:
1 teaspoon unflavored gelatin
2 tablespoons dark rum
1 cup whipping cream, chilled
3 tablespoons powdered sugar
6 tablespoons plus 1/2 cup English toffee pieces for garnish
Additional powdered sugar, for garnish
1 1/2 cups purchased caramel sauce, warmed, for garnish
For the cake: Preheat the oven to 375 degrees F.
Line a 15 by 10 by 1-inch baking sheet with parchment paper. Spray the parchment with nonstick cooking spray.
Sift the flour, cinnamon, ginger, and allspice into a small bowl. In a separate bowl, beat the egg yolks, granulated sugar, and brown sugar until very thick. Add the pumpkin to the egg mixture and combine at a low speed until incorporated. Add the dry ingredients and beat at a low speed until mixed. In a separate bowl, beat the egg whites and salt until stiff but not dry. Fold into the cake batter, stirring with a spatula, until most of the white streaks are gone.
Spread the batter onto a baking sheet and smooth out. Transfer baking sheet to the oven and bake until a tester comes out clean, about 15 to 18 minutes. While the cake is hot, dust generously with powdered sugar. Loosen the edges and turn the cake out onto a kitchen towel. Fold the towel over the edge of the cake and roll up. Cool completely, edge down, for 1 hour in the refrigerator.
For the filling: Soften the gelatin in the rum. Stir over low heat until the gelatin dissolves. Cool. Beat the chilled whipping cream and powdered sugar in a large bowl until peaks form. Fold in the gelatin and 6 tablespoons English toffee pieces.
To assemble, unroll the cake and sprinkle with 4 tablespoons of English toffee pieces. Spread the filling over the toffee. Start at 1 long side of the cake roll and, using the towel as an aid, roll up the cake to encase the filling. Place the cake, seam side down, on a platter.
Trim the ends of the cake at a slight diagonal. Dust the cake with powdered sugar. Spoon some warm caramel sauce and the remaining toffee chips over the top of the cake. To serve, use a serrated knife to cut the cake crosswise into 1-inch thick slices. Drizzle more sauce on each slice and serve.
This is a very 'sinful' dessert and worth it - it is also easier than it looks to make.
Chocolate-Irish Cream Cheesecake
Prep: 45 minutes
Chill: 6 to 24 hours
Bake: 50 minutes
Cool: 15 minutes + 30 minutes + 1 hour
Stand: 15 minutes + 30 minutes + 1 hour
Ingredients
1-1/2 cups finely crushed chocolate wafers (about 18 cookies)*
6 tablespoons butter, melted*
1/2 teaspoon ground cinnamon
3 8-ounce packages cream cheese, softened
1 8-ounce carton dairy sour cream
1 cup sugar
1 8-ounce package semisweet chocolate, melted and cooled
3 eggs
1/2 cup Irish cream liqueur
2 tablespoons whipping cream or milk
2 teaspoons vanilla
Directions
1. Preheat oven to 325 degrees F. For crust: In a medium bowl, combine crushed chocolate wafers, melted butter, and cinnamon; toss gently to mix. Press mixture onto the bottom and up the side of a 9- or 10-inch springform pan. Set aside.
2. For filling: In a large bowl, combine cream cheese, sour cream, sugar, and melted chocolate. Beat with an electric mixer on medium to high speed until smooth. Using a wooden spoon, stir in eggs just until combined. Stir in liqueur, whipping cream or milk, and vanilla.
3. Pour filling into the crust-lined pan. Place springform pan in shallow baking pan. Bake for 50 to 60 minutes or until center appears nearly set when gently shaken.
4. Cool in springform pan on a wire rack for 15 minutes. Using a small sharp knife, loosen from side of pan. Cool for 30 minutes more. Remove side of springform pan. Cool for 1 hour. Cover and chill for at least 6 hours or up to 24 hours. Makes 16 servings.
5. *Note: If using a 10-inch springform pan, use 1-3/4 cups crushed chocolate wafers (about 21 cookies) and 7 tablespoons butter, melted, for the crust.
this looks so good
Red Velvet Cake
INGREDIENTS:
1/2 cup shortening
1 1/2 cups sugar
2 eggs
2 tablespoons cocoa
1 1/2 oz red food coloring
1 teaspoon salt
2 1/2 cups flour
1 teaspoon vanilla
1 cup buttermilk
1 teaspoon soda
1 tablespoons vinegar
PREPARATION:
Cream shortening; beat in sugar gradually. Add eggs, one at a time; beat well after each addition. Make paste of cocoa and food coloring; add to creamed mixture. Add salt, flour and vanilla alternately with buttermilk, beating well after each addition. Sprinkle soda over vinegar; pour vinegar over batter.
Stir until thoroughly mixed. Bake in 3 8-inch pans or 2 9-inch pans for 30 minutes at 350°.
Try one of these
No Bake Cheesecake
4 cup graham cracker crumbs
1 stick melted butter
1/2 cup sugar
mix together and press in glass bake pan
2 bar cream cheese Softened
1 cup powder sugar
1 large tub cool whip
mix cream cheese and powder sugar until fluffy mix in cool whip, spread over crust. Top with 2 cans of your favorite pie filling Chill a couple hours.
Lemon Bars
2 cups flour
1 cup powder sugar
1-1/2 melted butter
mix together, press in glass bake pan. Bake at 350 for 8 minutes.
4 eggs
2 cups sugar
1/3 cup lemon juice
1/3 cup flour
1 teaspoon baking powder
nix well, pour over crust. Bake 15 minutes or until filling is set, remove from oven and sprinkle with 1 cup powder sugar.
Pistachio Dream Cake
1 yellow cake mix
1 box pistachio pudding mix
1 8oz cup yogurt
3 egg whites
1 cup lemon-lime soda
Mix well, pour into greased glass bake pan. Bake at 350 for 20 to 25 minutes or until toothpick comes out clean.
Let cool.
Mix 1 box pistachio pudding mix, 1-1/2 cup milk, add 2 cups whip cream. Spread over cake
Here's a good one, VERY EASY TO MAKE and was a hit at my house last weekend....
Mandarin Orange Cake
1 pkg. Yellow Cake Mix
1 can mandarin oranges, undrained (11 oz)
? c. oil
3-4 eggs (depending on size)
Mix cake mix, oil, and eggs, beat well. Add oranges and continue to beat until oranges blend with mixture. Pour into 2 greased and floured pans (or use pam spray instead which I do sometimes). Bake at 350 deg for 20 minutes or until cake tests done. Cool completely and frost.
Frosting:
1 lg. pkg. instant vanilla pudding mix
1 lg. can crushed pineapple, drained well
1 lg. ctn. Cool Whip
Mix all frosting ingredients together. Frost between layers, top and sides of cake. This cake must be refrigerated.
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If you're up for something with a little more work but still not to difficult this one is awsome as well and great for the Thanksgiving....
Pumpkin Gooey Butter Cakes Recipe courtesy Paula Deen
Cake:
1 (18 1/4-ounce) package yellow cake mix
1 egg
8 tablespoons butter, melted
Filling:
1 (8-ounce) package cream cheese, softened
1 (15-ounce) can pumpkin
3 eggs
1 teaspoon vanilla
8 tablespoons butter, melted
1 (16-ounce) box powdered sugar
1 teaspoon cinnamon
1 teaspoon nutmeg
Preheat oven to 350 degrees F.
Combine the cake mix, egg, and butter and mix well with an electric mixer (or very well by hand). Pat the mixture into the bottom of a lightly greased 13 by 9-inch baking pan.
To make the filling: In a large bowl, beat the cream cheese and pumpkin until smooth. Add the eggs, vanilla, and butter, and beat together. Next, add the powdered sugar, cinnamon, nutmeg, and mix well. Spread pumpkin mixture over cake batter and bake for 40 to 50 minutes. Make sure not to overbake as the center should be a little gooey.
Serve with fresh whipped cream (or arosol can type).
I'm making peanut butter pies (recipe makes 2!!;)...VERY EASY! :) Tried & true. I use oreo crusts...Don't forget to get a bag of mini Reese cups & a bottle of Reese magic shell...for the bottom crust & top! Yumm-O.
http://allrecipes.com/Recipe/No-Bake-Pea...