Category Archives: Desserts

Cookie Butter Pie

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Ingredients:

Crust:
30 Biskof cookies (about 1 1/2 cups)
3 tablespoons sugar
6 tablespoons butter
Filling:
1 cup heavy cream
1 8-ounce package cream cheese
1 cup Cookie Butter spread
2/3 cup granulated sugar
1 teaspoon vanilla

Directions:


1. Preheat the oven to 325°F 

2. Crush the cookies, add the sugar, and then mix with the melted butter. Pat the crust into a 9-inch pie pan. Bake for 9 minutes. Take out of the oven and let cool completely.

3. In a medium bowl, beat the heavy cream until stiff peaks form. But don’t beat it so much that it makes butter!

4. In a separate medium bowl, using the same beaters, beat the rest of the ingredients until well blended. I normally mix it for about two minutes.

5. Fold the whipped cream into the filling mixture until it’s well combined. Pour into the cooled crust.

6. Refrigerate and wait until it’s set or just start digging in and then cover up the evidence. Nobody has to know.

Lisa’s B 52 Chocolate Shots

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Prep Time: 10 min Inactive Prep Time: 1 hr 0 min Cook Time: 5 min Serves: 18 shots

Ingredients

  • 1 cup heavy whipping cream
  • 6 ounces chopped semisweet chocolate
  • 1/3 cup of Irish cream liqueur (recommended: Bailey’s Irish Cream)
  • 1 package edible chocolate cordial cups (18)
  • 18 chocolate covered espresso beans
  • 1 tablespoon fresh orange zest

Directions

Bring the heavy whipping cream just to a boil in a small saucepan, remove from the heat. Whisk in the semisweet chocolate until smooth.

Whisk in the liqueur.

Place in a medium size bowl and refrigerate for about 45 to 50 minutes until chilled but not firm.

Using an electric mixer, beat ganache until thick and semi firm.

Stir in a pinch of fresh orange zest.

Fit a pastry bag with a size 6 round tip and fill with ganache.

Pipe ganache into chocolate cordial cups, fill almost to the top.

Place a chocolate espresso bean on top of the ganache and sprinkle with a pinch of orange zest.

Serve immediately or place in the refrigerator a covered container until ready to serve.

Chocolate Harvest Cake

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Prep: 30 min Bake: 35 min Servings: 14 Looks like a Boston Cream Pie

INGREDIENTS

CAKE:

  • 1 cup buttermilk
  • 1 cup water
  • 2/3 cup canola or vegetable oil
  • 2 cups granulated white sugar
  • 2 large eggs
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 cups all purpose flour
  • 3/4 cup unsweetened cocoa powder

PUMPKIN CREAM FILLING:

  • One 8-ounce package cream cheese, at room temperature
  • 1/3 cup unsweetened pumpkin puree
  • 1/4 cup granulated white sugar
  • 1/4 teaspoon ground cinnamon

GLAZE:

  • 1/2 cup whipping cream
  • 4 ounces semisweet chocolate, chopped

GARNISH:

  • seedless red grapes, whole blackberries or raspberries, toasted hazelnuts, shredded orange peel (as desired)

INSTRUCTIONS

  1. Preheat oven to 350°F. Grease and flour two 9-inch round baking pans; set aside.

PREPARE THE CAKE:

  1. In a large bowl combine the buttermilk, water, oil, sugar, eggs, baking soda, and salt. Whisk until well combined. Add the flour and cocoa powder; whisk vigorously until smooth. Divide the batter between the prepared pans.
  2. Bake for 30 to 35 minutes, or until the top springs back when lightly touched in the center. Cool in pans on a wire rack for 10 minutes. Remove from pans and cool completely.

PREPARE THE FILLING:

  1. In a medium bowl, whisk together the cream cheese, pumpkin, sugar, and cinnamon until thickened. Place one cake layer on plate. Spread the filling over the top. Top with the second cake layer.

MAKE THE GLAZE:

  1. In a saucepan bring the whipping cream just to boiling over medium-high heat. Remove from heat. Add the chocolate (do not stir). Let stand 5 minutes. Then stir until smooth. Cool 15 minutes or until slightly thickened. Pour over the top of the cake, allowing the glaze to drip down the sides. Chill until set, about 30 minutes. Top with desired toppers.