Mixed Berries Cheesecake

INGREDIENTS:

Crust:

  • 1 cup crushed graham crackers or malt crackers
  • 2 tbsp unsalted butter
  • 1/2 cup brown sugar
  • 1/2 cup walnuts, roughly chopped

Toppings:

  • 1 cups fresh blueberries
  • 1 cup raspberries
  • 3 punnets strawberries
  • 3/4 cup sugar
  • 2 tbsp unsalted butter
  • 2 tbsp lemon juice
  • 1 tbsp cornstarch

for the cheesecake:

  • 3 packs cream cheese, softened
  • 2/3 cup powdered sugar
  • 2 tsp vanilla extract
  • 3 cups thickened cream or whipped cream, chilled
  • 4 tsp unflavoured gelatine
  • 1/4 cup hot water

METHOD:

  1. Combine all ingredients and make sure it’s mixed well and butter is evenly spread throughout the crushed crackers, press it in a 9 in pie pan.
  2. Bake in a preheated oven at 180C for 10 minutes (this makes the crust more firm, but you can omit this process if you wanted to)
  3. Chill in fridge for around 20 minutes.
  4. Topping: Place 1/2 cup of blueberry, 1/2 cup of raspberries, 2 punnets of strawberries and all other ingredients in a saucepan and cook in medium heat until all berries have broken down. Using a hand blender blend the berry sauce until smooth in texture, cook for 5 more minutes.
  5. Set aside and let it cool down before using.
  6. Place softened cream cheese in a bowl together with sugar and vanilla extract, now using an electric mixer beat the cheese until thoroughly mixed.
  7. Dissolve gelatine in hot water then let it cool for a while.  Once cooled down add into the cream cheese mixture, continue to beat until mixture becomes fluffy.
  8. Now add thickened cream and fold until it’s evenly mixed.
  9. Pour over the prepared crust.
  10. Then top it with the berry sauce and mixed berries. Refrigerate for at least 6 hours before serving.
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Sex in a Pan

sex in a pan

sex in a pan

INGREDIENTS:

Crust

  • 1 cup pecans, chopped
  • 3 tbsp white sugar
  • 1/2 cup butter
  • 1 cup flour

Cream cheese layer

  • 1 8 oz package cream cheese
  • 1 cup powdered sugar (use 1/2 cup for less sweetness)
  • 1 cup whipped cream or cool whip

Vanilla pudding

  • 1 package of instant vanilla pudding (5.1 oz or 144 g)
  • 3 cups milk (use 2 cups if you want a firmer pudding)

Chocolate Pudding

  • 1 package of instant chocolate pudding (5.1 oz or 144 g)
  • 3 cups milk (use 2 cups if you want a firmer pudding)

Last layer

  • 2 cups whipped cream or cool whip
  • shaved chocolate

METHOD:

  1. Preheat oven to 180C degrees.
  2. Spray a 9×13 inch baking dish with cooking spray.
  3. In a mixer mix all the crust ingredients together and press the mixture into the prepared baking dish.
  4. Bake it for about 20 minutes.
  5. Prepare the vanilla pudding as per the instructions on the package.
  6. Prepare the chocolate pudding as per the instructions on the package.
  7. In a mixer add the cream cheese, powdered sugar and the cup of whipped cream. Mix until light and fluffy.
  8. Let the crust cool. Spread the cream cheese mixture over the crust evenly. Spread the chocolate pudding over the bottom crust, then the vanilla pudding. Top with the whipped cream and sprinkle with the chocolate.
  9. Refrigerate for a couple hours so that it sets.

Chocolate Tuxedo Cream Cake

INGREDIENTS:

  • 1 cup Sweet Ground Chocolate and Cocoa (or use 1/2 cup ground cocoa powder and increase the total amount of sugar below to 1 1/4 cups)
  • 1 1/2 cups sifted cake flour
  • 1 1/2 tablespoons Flour Cake Enhancer (optional)
  • 3/4 cup sugar
  • 1 1/2 teaspoons baking soda
  • 1/4 teaspoon cream of tartar
  • 1/2 teaspoon salt
  • 2/3 cup butter, softened
  • 1 cup buttermilk
  • 2 large eggs
  • 1 teaspoon vanilla extract

METHOD:

  1. Preheat oven to 180ºC.
  2. Prepare two 8″ x 1 1/2″ round cake pans by spraying with non-stick cooking spray and then lining with parchment or wax paper circles.  Into a mixer bowl fitted with a whisk attachment, sift flour with ground chocolate, cake enhancer, sugar, baking soda, cream of tartar, and salt.
  3. Add butter and 3/4 cup buttermilk. Beat on low speed to combine ingredients. Scrape sides of bowl and then beat on low-medium speed for 2 minutes. Add 1/4 cup buttermilk, eggs, and 1 teaspoon vanilla. Beat additional 2 minutes.
  4. Spread batter into prepared pans. Bake at 180ºF for 30 to 35 minutes. Cool on racks for 10 to 15 minutes; remove from pans.
French Silk Pie Layer Ingredients:
  • 1/2 cup unsalted butter, softened, but cool
  • 1/4 cup white C & H sugar
  • about 3 ounces dark chocolate
  • 1 teaspoon vanilla extract
  • 2 large eggs

METHOD:

  1. In a double boiler, melt dark chocolate about 2/3 of the way.  Remove top of double boiler and continue to stir until chocolate is completely melted.  Set aside to cool further.  I recommend cooling until the chocolate starts to thicken slightly so that it won’t melt the butter and will be firm enough to withstand the next cake layer on top of it without smooshing out the sides.
  2. Cream butter.  Gradually add sugar, creaming well.  Blend in melted and cooled chocolate and vanilla.  Add eggs, one at a time, beating 4 minutes after each addition with an electric mixer on medium speed.
  3. Start assembling–see below.
Mascarpone Cream Frosting Ingredients:
  • 8 oz. mascarpone cheese
  • 1/4 cup sugar
  • 1/2 teaspoon vanilla extract
  • 1/3 cup heavy whipping cream

METHOD:

  1. In a mixer bowl, cream mascarpone, vanilla extract & sugar.  Add cream and whip on high until stiff.

Cocoa Whipped Cream Ingredients:

  • 1/2 cup powdered cocoa
  • 1/2 cup sugar
  • 1/4 cup hot tap water
  • 2 cups cold heavy whipping cream

METHOD:

  1. In mixer bowl with a wire whisk attachment, mix cocoa, sugar & hot water, mixing to form a paste.  Allow to cool before adding cream.  Add cream and start mixing on low to incorporate cream into cocoa paste.  Stop the mixer and scrape the bow.  Mix on high until stiff peaks form.

Assembling the Cake:

  1. Once you’ve made the French silk pie layer, start the assembly process.
  2. Cut each of the two cakes in half so you have four layers. Place the bottom layer on a serving plate or cake stand.  On the bottom layer, spread the French silk pie filling to within 1/4-inch of the edge.  Place the second layer on; cover & refrigerate until the mascarpone layer is ready.
  3. Spread on the mascarpone frosting to about 1/4-inch of the edge.  Place the third cake layer on top of that.  Spread half the cocoa whipped cream on the cake and top with the final cake layer.  Frost the sides of the cake with the remaining cocoa whipped cream.  Cover the cake and refrigerate.

Ganache Ingredients:

  • Dark Chocolate roughly chopped
  • 1 tablespoon unsalted butter
  • 1/3 cup heavy whipping cream

METHOD:

  1. Place chopped chocolate in a heat-proof bowl.
  2. In a small pan over medium heat, bring the cream and butter just to a simmer.  Pour cream over chocolate and allow to sit for about 5 minutes.
  3. Stir to combine chocolate & cream.
  4. Pour ganache directly in the center of the top of the cake.  As it spreads and drips over the sides, if there are spots with no ganache, make sure you drip or spread some over there.
  5. Refrigerate until ready to serve.

Banana Cream Puffs

INGREDIENTS:

  • 1 cup water, boiling
  • 1 stick butter
  • 1 cup Unbleached All-Purpose Flour
  • 4 eggs
  • 1 pkg (5.1 oz) instant vanilla pudding mix
  • 2 1/2 cups milk
  • 3 cups heavy cream
  • 2 largish bananas, cut into about 1/4 inch chunks
  • Powdered sugar for garnish

METHOD:

  1. Bring water and butter to a boil.  Add the flour all at once & stir vigorously until it forms a ball.  Set aside to cool, stirring occasionally.
  2. When water-butter-flour mixture is cool, beat in eggs, one at a time, until smooth each time. Scrape into a gallon-size plastic storage bag.  Snip off about ½” of one corner to make a pastry bag.
  3. Preheat oven to 230°C.  Chill the bowl and whisk attachment of a standing mixer, or other mixing bowl and beaters.
  4. Squeeze out blobs that are about 3 tablespoons worth of the paste onto two parchment-lined baking sheets.  (More paste for larger puffs, less for smaller puffs)  Blobs should be at least 2 inches apart.
  5. Bake at 230°C for 10 minutes—then turn oven down to 180°C for 15-20 minutes, or until well-puffed and light brown.
  6. Move puffs to wire racks.  Poke each one with a toothpick or a sharp knife to allow steam to escape.  Once cool, cut each puff horizontally in the middle and gently remove membrane-looking insides.
  7. In a medium sized bowl, whisk together milk and pudding powder.  Cover and refrigerate for 15 minutes or more.
  8. Place banana chunks in a medium sized bowl and gently stir in about a cup and a half of the pudding.
  9. Pour the heavy cream into the chilled mixer bowl.  Whip on high speed until almost stiff peaks form.   Then fold the remaining pudding  into whipped cream. (Use 2/3 to all of the pudding, depending on how sweet you want your cream puffs to be.)  Do not over-mix.
  10. Spread a layer of banana/pudding into the bottom of a puff.  Then with a spoon, scoop enough of the cream mixture into the bottom to just go over the top.  Spoon some into the top to fill in.  Return top to its puff.  
  11. Plate puffs and sprinkle with powdered sugar.Makes 12 large, 18 medium, or 24 small cream puffs.

Chocolate Cake with Cocoa Whipped Cream Frosting

INGREDIENTS:

  • 1 cup  Sweet Ground Chocolate and Cocoa (or use 1/2 cup ground unsweetened cocoa powder and increase the total amount of sugar below to 1 1/4 cups)
  • 1 1/2 cups sifted cake flour
  • 1 1/2 tablespoons Flour Cake Enhancer (optional)
  • 3/4 cup sugar
  • 1 1/2 teaspoons baking soda
  • 1/4 teaspoon cream of tartar
  • 1/2 teaspoon salt
  • 2/3 cup butter, softened (that’s 10 2/3 tablespoons)
  • 1 cup buttermilk
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • Cocoa Whipped Cream (recipe below)

METHOD:

  1. Preheat oven to 180ºC.
  2. Prepare two 8″ x 1 1/2″ round cake pans by spraying with non-stick cooking spray and then lining with parchment or wax paper circles.
  3. Into a mixer bowl fitted with a whisk attachment (or in a large mixing bowl if you’re using a hand mixer), sift flour with ground chocolate, cake enhancer, sugar, baking soda, cream of tartar, and salt.
  4. Add butter and 3/4 cup buttermilk. Beat on low speed to combine ingredients. Scrape sides of bowl and then beat on low-medium speed for 2 minutes.
  5. Add 1/4 cup buttermilk, eggs, and 1 teaspoon vanilla. Beat additional 2 minutes.
  6. Spread batter into prepared pans. Bake at 350ºF for 30 to 35 minutes.
  7. Cool on racks for 10 to 15 minutes; remove from pans.
  8. When cakes are cool, cut each one in half so you have four cake layers.  Place one layer on a serving plate and spread with about 3/4 cup cocoa whipped cream.  Repeat with other layers, and then frost the top and sides.  Sprinkle with chocolate sprinkles or shaved chocolate, if desired.

Cocoa Whipped Cream:

  • 3/4 cup unsweetened cocoa powder
  • 3/4 cup sugar
  • 1/4 cup plus 2 tablespoons hot tap water
  • 3 cups cold heavy whipping cream

METHOD:

  1. In mixer bowl with a wire whisk attachment (or in a tall mixing bowl, if you’re using a hand mixer), mix cocoa, sugar & hot water, mixing to form a paste.
  2. Allow to cool before adding cream.
  3. Add cream and start mixing on low to incorporate cream into cocoa paste.  Stop the mixer and scrape the bowl.
  4. Mix on high until stiff peaks form.

Bite-Size Chocolate Cream Pie

INGREDIENTS:

  • 2 1/2 tablespoons sugar
  • 2 tablespoons cornstarch
  • 1/8 teaspoon salt
  • 2 large egg yolks
  • 1 1/2 cups whole milk
  • 4 oz. chopped dark chocolate
  • 1 tablespoon unsalted butter, softened
  • 1/2 teaspoon vanilla extract
  • 1 batch of pie crust (see recipe below)

For topping:

  • stabilized whipped cream (see recipe below) or 1 cup heavy cream whipped and sweetened slightly
  • chocolate sprinkles; or toasted coconut

METHOD:

  1. In a heavy medium saucepan, whisk together sugar, cornstarch, and salt.
  2. In a separate bowl or large measuring cup, whisk milk and egg yolks until combined.  Pour milk mixture into pan while whisking.  Whisk until smooth.
  3. Place pan on burner set to medium heat and cook, whisking constantly (yes, constantly), making sure to scrape bottom and edges of the pan, until mixture starts to thicken, about 7-9 minutes.
  4. Remove from heat and immediately whisk in chocolate, butter, and vanilla.  Transfer hot filling to a bowl.  Cover with plastic wrap so that the wrap rests in contact with the filling so a skin does not form.  Refrigerate filling until cool, 1-2 hours.
  5. Once filling and crusts are cool, spoon filling into a pastry bag fitted with a star tip or a quart or gallon size zip top bag.  If you’re using the zip top bag, once it’s got the filling in it, cut about a half-inch or a little less off one corner. Also place whipped cream into pastry or zip top bags, preferably fitted with a star tip, but that’s not absolutely necessary.
  6. Squeeze about 1 to 1 1/2 teaspoons of filling onto each little crust.  Then top with about a teaspoon of whipped cream.  Top it all off with sprinkles, grated chocolate, or toasted coconut.  Keep refrigerated until ready to serve.
Makes 60-70 bite-size pies
PIE CRUST
(Note: you can also use store-bought refrigerated pie crust, like from Pillsbury)
  • 1 ¼ cups Unbleached All-Purpose Flour
  • ½ teaspoons salt
  • 4 tablespoons butter
  • 3 tablespoons shortening
  • 3 1/2 to 4 tablespoons ice cold water
  • flour for dusting

METHOD:

  1. Preheat oven to 205°C.
  2. In a medium bowl, mix flour and salt. Cut 4 T butter into flour until it looks like coarse meal, and then cut in shortening until well blended. Add ice cold water and stir with fork. Then use your hands to gently work the dough into a ball.
  3. Flour a rectangular sheet of wax paper, place dough ball in the middle, flour the ball, and cover with another rectangular sheet of wax paper. Roll dough out to a thickness of about 1/8”.  With a sharp knife or pizza cutter, cut dough roughly into 1.5”x 1.5” squares.  You can also be creative and use cookie cutters to make cute shapes.
  4. Place dough pieces on a parchment-lined cookie sheet.  Prick each piece a few times with a fork.  Bake at 205°C for 11-13 minutes, or until browned on the edges.   Remove from oven. Cool completely before using for bite-size pies.
Stabilized Whipped Cream Frosting
  • 1/2 tsp unflavored gelatin powder
  • 2 tbsp cold water
  • 1 cup whipping cream
  • pinch salt
  • 2 tbsp confectioner’s sugar

METHOD:

  1. Sprinkle gelatin over cold water in small bowl to soften.
  2. Scald 2 tablespoon of the cream; pour over gelatin, stirring till dissolved.
  3. Refrigerate until consistency of unbeaten egg white. (This takes about 10-15 minutes.) Then, with a whisk, beat until smooth.
  4. In a stand mixer with a whip attachment, or with a hand beater, whip remaining cream and sugar just until soft peaks form; whip in the smoothed gelatin mixture, stopping to scrape the bowl twice. You will probably only need to whip it another 10-20 seconds before it’s done.

Three Bite Chocolate French Silk Pies

WARNING: THIS RECIPE CALLS FOR RAW, UNCOOKED EGGS!

INGREDIENTS:

Cookie (You can skip this part and just use the cookie parts of Oreos):

  • 1 cup salted butter
  • 1 1/2 cups Unbleached All-Purpose Flour
  • 1/2 cup cocoa powder
  • 1/2 teaspoon salt
  • 1 1/2 teaspoons baking powder
  • 1/3 cup cream
  • 1/2 cup granulated sugar + 2 tablespoons cocoa powder (for dusting)
French Silk Pie Ingredients:
  • 3/4 cup unsalted butter, cool, but not hard
  • 1/3 cup white sugar
  • Dark Chocolate pieces (about 5 ounces)
  • 1 1/2 teaspoons vanilla extract
  • 3 large eggs, cold
  • Stabilized whipped cream* (recipe below) or 1 cup heavy cream whipped with 1/4 cup powdered sugar
  • 2 tablespoons chocolate sprinkles or shaved dark chocolate

METHOD:

  1. Mix flour, cocoa powder, salt, and baking powder in a medium bowl.  Cut 1 cup of the butter into the flour until the mixture resembles coarse crumbs. Stir in the cream and form the dough into a ball. Divide dough into thirds, flatten into a rough disk about 1/2 inch thick, and wrap dough in plastic wrap.  Refrigerate for at least 1 hour. (The original recipe calls for the cutting in of the butter.)
  2. Dust a cutting board with the sugar/cocoa mixture.  (I like to roll my dough between two sheets of wax paper and dust that with the sugar/cocoa.) Roll dough out 1/8-inch thick and cut with a 2 ” circle or flower cutter for three-bite pies, or 1 1/2” circle or flower cutter for tiny pies.  Place circles/flowers on a parchment-lined baking sheet. Prick cookies three times with a fork.
  3. Bake at 190°C for 10 minutes.  Cool on pan for 5- 10 minutes before removing carefully to a wire rack to cool completely.
  4. In a double boiler, melt chocolate about 2/3 of the way.  Remove top of double boiler and continue to stir until chocolate is completely melted.  Set aside to cool further.  I recommend cooling until the chocolate starts to thicken slightly so that it won’t melt the butter.
  5. In a large bowl or in the bowl of a stand mixer with the wire whip attachment, cream butter.  Gradually add sugar, creaming well.  Blend in melted and cooled chocolate and vanilla.  Add eggs, one at a time, beating 4 minutes after each addition with mixer on medium speed.
  6. Transfer filling either to a pastry bag fitted with an open star tip or a large zip top bag that you will later cut 1/2 inch off the corner.  If the filling seems a bit loose and you don’t trust that it will hold its shape and stay on the base, then refrigerate for about 10-15 minutes, or until you can pipe it and have it hold its shape.  If the filling seems firm, start piping onto cookie bases.  Refrigerate until firm, at least 30 minutes.
  7. Top with whipped cream squeezed out of another pastry bag with open star tip or zip-top bag.  Top with sprinkles or shaved chocolate, if desired.  Refrigerate until ready to serve
  8. Makes about 70 three-bite pies, OR about 120 one-bite pies
Stabilized Whipped Cream Frosting:

  • 1/2 tsp unflavored gelatin powder
  • 2 tbsp cold water
  • 1 cup whipping cream
  • pinch salt
  • 2 tbsp confectioner’s sugar

METHOD:

  1. Sprinkle gelatin over cold water in small bowl to soften.
  2. Scald 2 tablespoon of the cream; pour over gelatin, stirring till dissolved.
  3. Refrigerate until consistency of unbeaten egg white. (This takes about 10-15 minutes.) Then, with a whisk, beat until smooth.
  4. In a stand mixer with a whip attachment, or with a hand beater, whip remaining cream and sugar just until soft peaks form; whip in the smoothed gelatin mixture, stopping to scrape the bowl twice. You will probably only need to whip it another 10-20 seconds before it’s done.
*A note about the stabilized whipped cream: this is really the way to go if you plan for these to last more than one day.