Decadent Desserts


Pumpkin Pie Stuffed Apples

Prep Time: 30 minutes / Cook Time: 25 minutes / Servings: 18-20 Apples

Ingredients:
Pumpkin Pie Stuffed Apple
  • 18-20 large Fuji Apples (be sure to choose apples that sit flat and evenly on their own)
  • 3/4 cup brown sugar
  • 1/2 tsp. salt
  • 2 tsp. pumpkin pie spice (plus some for dusting)
  • 2 large eggs
  • 1 15 oz. can pumpkin puree
  • 1 12 oz. can evaporated skim milk
  • fresh whipped cream (for garnish)
  • caramel ice cream topping (for garnish)
  • fresh mint sprigs (for garnish)
Steps:
  1. Preheat oven to 350 degrees.
  2. In a small mixing bowl combine the sugar, salt and pumpkin pie spice.  Whisk together and set aside.
  3. In a large, pourable mixing bowl, whisk the eggs together.  Add the pumpkin puree and mix together.
  4. Slowly mix in the sugar mixture until all ingredients are combined and mixed together.  
  5. Stir in the evaporated milk and mix until combined.  Set the mixture aside.
  6.  Cut off the tops of the apples and hollow out the centers using a melon baller.  Leave about 1/4" of room around the inside of the apples.  
  7. Set the hollowed out apples onto a cookie sheet and evenly pour the pumpkin pie mixture into the hollowed out apples until they're about just below the edges (about 7/8 full).
  8. Place the apples in the oven and bake at 350 degrees for about 25 minutes, or until a toothpick comes out clean when inserted.
  9. Remove from heat, allow to cool for about 10 minutes before serving.  Top with whipped cream, caramel topping and fresh mint.  Dust with pumpkin pie spice and serve.


Nana's Rustic Blueberry Tartlets

Prep Time: 20 minutes / Cook Time: 20 minutes / Servings: About 10 tartlets

Ingredients:
Nana's Rustic Blueberry Tartlets
  • 4 cups fresh blueberries
  • 1/4 cup flour
  • 1/4 cup sugar
  • 1 tsp. lemon juice
  • 1 tsp. cinnamon
  • 1 frozen, ready-made, uncooked, whole wheat pie crust, thawed
  • non-stick cooking spray

  1. Preheat oven to 400 degrees.  Spray a muffin tin generously with non-stick cooking spray.
  2. In a small mixing bowl combine flour, sugar and cinnamon.  Whisk until combined.
  3. In a small saucepan, combine blueberries and lemon juice.  Stir until combined.  Heat on medium heat and stir in the dry ingredients. Continue to cook for about 5 minutes, stirring occasionally, until juices release and a thick, blueberry pie filling is formed.  Do not bring to a boil.  Remove from heat and allow to cool slightly.
  4. Remove the pie crust from the container.  Place it on a flat, floured surface and roll it out to about 1/4" thickness.
  5. Using a 3" biscuit cutter or drinking glass, cut out about 10 rounds and place them into each of the muffin tins.
  6. Evenly fill the muffin tins with the blueberry pie filling to the tops of the crusts.  You may have some filling left over. 
  7. Bake at 400 degrees for about 20 minutes, until the pie crusts are slightly browned around the edges.
  8. Allow them to cool for about 10 minutes and run a knife or spatula around the edges of the tartlets before removing them from the muffing tins.

Peanut Butter S'mores Shooters

Prep time: 30 minutes / Cook time: 5 minutes / Total time: 35 minutes / Servings: 8

Peanut Butter S'mores Shooters
Ingredients:
  • 4 ounce(s) of Philadelphia Light Cream Cheese
  • 12 Graham Cracker Sheets (48 individual crackers)
  • 10 ounce(s) of bag of peanut butter morsels
  • 7 ounce(s) of jar marshmallow creme
  • 1/2 cup(s) of low-fat milk
  • 1/2 cup(s) of chocolate syrup
Steps:
  1. In a medium saucepan, combine peanut butter morsels, milk and Philadelphia Cream Cheese. Cook on medium heat and stir until combined and melted, about 5 minutes. Transfer the mixture to a glass mixing bowl and place in the freezer to set for about 10 minutes. Remove and mix with electric mixer until a light, fluffy peanut butter creme is created, about 2 minutes. Set aside.
  2. Place the graham crackers in a plastic, sealable bag. Seal the bag and break up the crackers with your hands, creating different size small chunks and crumbs. Transfer to a separate mixing bowl and add the chocolate syrup. Mix well until combined.
  3. Using 2oz. shot glasses, spoon about 1 tbsp. of the graham cracker mixture into the bottom of each of the shot glasses. Follow with 1 tbsp. of the peanut butter creme, then 1 tbsp. of the marshmallow creme. Finish with another 1 tbsp. of the graham cracker mixture.
  4. Note: If using tall, narrow shot glasses, fill two separate, small plastic bags with the peanut butter and marshmallow creme, snip off a corner and pipe the cremes into the shot glasses. Serve with long neck teaspoons.



 White Chocolate Blackberry Mousse Tartles

White Chocolate Blackberry Mousse Tartlets

Prep Time: 30 minutes / Cook Time: 10 minutes / Servings: 20 tartlets

Ingredients:
  • 1 box of Puff Pastry dough (2 sheets), thawed
  • 1 cup white chocolate chips
  • 1 tub of PHILADELPHIA White Chocolate Indulgence
  • 1 cup Cool Whip topping
  • 1/4 cup seedless blackberry jam
  • 20 small mint leaves
  • 20 fresh blackberries 
White Chocolate Blackberry
Mousse Tartlets
Steps:

  1. Preheat oven to 400 degrees.
  2. Line a large cookie sheet with parchment paper (you may need two cookie sheets. If so, line both with parchment paper).
  3. Spread out the puff pastry sheets onto a flat surface. Using a drinking glass or a biscuit cutter, cut 9-10 three inch rounds out of each sheet. Cut out the centers of the rounds using a smaller, 1/2" or 1" circle (I used the cap from a small extract bottle).
  4. Remove and discard the centers and the excess dough. Place the rounds onto the lined cookie sheets and bake in the oven at 400 degrees for 10 minutes, or until the pastries are golden brown. Remove from the oven and allow to cool for 5 minutes.
  5. In a large mixing bowl, combine the PHILADELPHIA White Chocolate Indulgence, Cool Whip and seedless blackberry jam. Mix on high speed with a stand or electric mixer for about 2-3 minutes until the mousse is combined, smooth, light and creamy. Place in the refrigerator until ready to use.
  6. In a small bowl, melt the white chocolate chips in the microwave for 30 seconds on high heat. Remove immediately and stir until completely melted.
  7. Lift one of the tartlets off the parchment paper and spoon about 1/2 tsp. of the melted white chocolate onto the parchment paper. Place the tartlet back on top of the melted white chocolate, filling the center of the pastry. Repeat with the other tartlets. Place the cookie sheet(s) with the filled tartlets in the freezer for about 10 minutes to set the white chocolate. Remove from the freezer and set aside until ready to fill.
  8. Spoon the mousse into a sealable plastic bag or frosting decorator. If using a plastic bag, seal the bag and snip off the corner with some scissors. Pipe the mousse onto the tartlets, in the center first and then around the top in a circular motion.
  9. Garnish by placing a small mint leaf on the top of each tartlet and then by placing a fresh blackberry on top of each mint leaf.




Peanut Butter Chocolate Truffles
Prep Time: 35 minutes / Cook Time: 5 minutes / Servings: 24-48 Truffles

Peanut Butter Chocolate Truffles
Ingredients:
  • 10 oz. bag of Reese's Peanut Butter Chips
  • 1/2 cup heavy cream
  • 10 oz. bag semi-sweet chocolate chips

Steps:
  1. In a medium saucepan, bring the heavy cream to a simmer.  Reduce heat, add the peanut butter chips and stir until melted on low heat.  Remove from heat and transfer to a glass bowl.  Place in the refrigerator to set for about 15 minutes.
  2. Fluff the peanut butter filling with an electric mixer on medium speed for about 2 minutes, until it is light and slightly lighter in color.
  3. Using your hands, roll the peanut butter filling into small 1" balls and place on parchment paper.
  4. Place the chocolate chips into a bowl.  Microwave on high heat for 30 seconds, stir and heat again until the chocolate is melted in 30 second increments.  Do not overheat the chocolate.
  5. Using a spoon, dip each truffle into the chocolate and place back onto the parchment paper.  Decorate using a cake decorator or Ziploc bag and a little extra filling.  When all the truffles are coated and decorated, place them in the freezer for 5 minutes to set the chocolate.  Remove and serve.


Oreo Truffles: Hint of Mint

Prep Time: 20 minutes / Cook Time: 0 minutes / Servings: 24-48 Truffles

Hint of Mint Truffles
Ingredients:
  • 1 bag Oreo Cookies
  • 8 oz. Philadelphia Cream Cheese
  • 1 tsp. Peppermint Extract
  • 8 oz. Mint Chocolate Candies (Andes work well)
  • 2 oz. Green Candy Chips (optional)
Steps:
  1. In a blender or food processor, crush the Oreo cookies into a fine powder and transfer to a large mixing bowl.
  2. Soften the cream cheese in the microwave for 45 seconds.  Stir into the Oreo cookies until a thick batter is formed.
  3. Divide the batter into three sections.  Transfer into separate mixing bowls. Add the Peppermint Extract to one section and stir until combined.  Set the other two sections aside (they will be used for different flavor truffles).
  4. Using your hands, roll the batter into small, 1" diameter balls and place onto parchment paper.  This will be the inside of the truffles.
  5. Place the mint chocolate candies into a bowl.  Microwave on high heat for 30 seconds, stir and heat again until the chocolate is melted in 30 second increments.  Do not overheat the chocolate.
  6. Using a spoon, dip each truffle into the mint chocolate and place back onto the parchment paper.  Melt colored candy using the same microwave method and drizzle with a spoon over the mint chocolate.  When all the truffles are coated and decorated, place them in the freezer for 5 minutes to set the chocolate.  Remove and serve.


Oreo Truffles: Double Chocolate

Prep Time: 20 minutes / Cook Time: 0 minutes / Servings: 24-48 Truffles

Double Chocolate Oreo Truffles
Ingredients:
  • 1 bag Oreo Cookies
  • 8 oz. Philadelphia Cream Cheese
  • 10 oz. bag Semi-Sweet Chocolate Chips
  • 2 tbsp. chocolate candy decorations (optional)
Steps:
  1. In a blender or food processor, crush the Oreo cookies into a fine powder and transfer to a large mixing bowl.
  2. Soften the cream cheese in the microwave for 45 seconds.  Stir into the Oreo cookies until a thick batter is formed.
  3. Divide the batter into three sections.  Transfer into separate mixing bowls.  Set the other two sections aside (they will be used for different flavor truffles).
  4. Using your hands, roll the batter into small, 1" diameter balls and place onto parchment paper.  This will be the inside of the truffles.
  5. Place the chocolate chips into a bowl.  Microwave on high heat for 30 seconds, stir and heat again until the chocolate is melted in 30 second increments.  Do not overheat the chocolate.
  6. Using a spoon, dip each truffle into the chocolate and place back onto the parchment paper.  Sprinkle with desired decorations before the chocolate sets.  When all the truffles are coated and decorated, place them in the freezer for 5 minutes to set the chocolate.  Remove and serve.


Oreo Truffles: White Chocolate Raspberry
Prep Time: 20 minutes /  Cook Time: 0 minutes / Servings: 24-48 Truffles

White Chocolate Raspberry Truffles
Ingredients:
  • 1 bag Oreo Cookies
  • 8 oz. Philadelphia Cream Cheese
  • 2 tsp. Raspberry Extract
  • 10 oz. bag White Chocolate Chips
  • 2 tbsp. chocolate candy decorations (optional)
Steps:
  1. In a blender or food processor, crush the Oreo cookies into a fine powder and transfer to a large mixing bowl.
  2. Soften the cream cheese in the microwave for 45 seconds.  Stir into the Oreo cookies until a thick batter is formed.
  3. Divide the batter into three sections.  Transfer into separate mixing bowls. Add the Raspberry Extract to one section and stir until combined.  Set the other two sections aside (they will be used for different flavor truffles).
  4. Using your hands, roll the batter into small, 1" diameter balls and place onto parchment paper.  This will be the inside of the truffles.
  5. Place the white chocolate chips into a bowl.  Microwave on high heat for 30 seconds, stir and heat again until the chocolate is melted in 30 second increments.  Do not overheat the chocolate.
  6. Using a spoon, dip each truffle into the white chocolate and place back onto the parchment paper.  Sprinkle with desired decorations before the chocolate sets.  When all the truffles are coated and decorated, place them in the freezer for 5 minutes to set the chocolate.  Remove and serve.


Easy Vanilla Ice Cream
Easy Vanilla Ice Cream
Prep Time: 5 minutes / Churn Time: 30  minutes / Servings: 4

Ingredients:
  • 2 cups heavy cream
  • 1 cup whole milk
  • 3/4 cup sugar
  • 1 tsp. vanilla extract
Steps:
  1. In a blender, combine all ingredients and mix on high speed for about two minutes, until sugar is dissolved.
  2. Pour contents into ice cream maker and follow manufacturer instructions to completion.




Green Tea Gelato Sandwiches

Almond Short-Bread Cookies

Prep Time:  15 minutes / Cook Time:  35 minutes / Servings:  8 cookies

Ingredients:
  • 7 tbsp. cold, unsalted butter, cubed
  • 1 1/2 cups flour
  • 1/4 cup sugar
  • 1 tsp. almond extract
  • Extra sugar or cookie candy decoration for dusting at the end (I used Pampered Chef Sweet Caramel Sprinkle)

Steps:
  1. Combine butter and flour in a food processor and mix on high speed until the mixture resembles bread crumbs, about 3 minutes.
  2. Add sugar and continue to mix until ingredients stay together when pinched, about another 3 minutes.
  3. Spray the bottom and sides of a small, shallow baking tin.  Press the cookie mixture into the bottom of the pan and level out with the bottom of a drinking glass.
  4. Bake at 350 degrees for 35 minutes.
  5. Remove from the oven and cool for 5 minutes.  Dust with extra sugar or cookie candy decoration.  Using a 2 or 3 inch biscuit cutter or drinking glass, cut out cookies from baked cookie dough.  Place on a wire rack to cool.

Low-Fat Green Tea Gelato
Prep Time: 5 minutes / Freeze Time: 30 minutes / Servings: 6

Ingredients:
  • 2 cups whole milk
  • 1 cup low-fat (2%) milk
  • 1/2 cup sugar
  • 1 tbsp. Matcha green tea powder
Steps:
  1. Combine all ingredients in a blender and mix on high speed for about 2 minutes, until sugar dissolves.
  2. Place mixture into ice cream maker and follow manufacturer instructions for completing ice cream or gelato instructions.
  3. TO MAKE SANDWICHES:  Place one small scoop of gelato onto one cookie.  Press another cookie on top and enjoy! 


Strawberry Boston Cream Trifle
Strawberry Boston Cream Trifle

Prep Time: 1 hour 45 minutes / Cook Time: 50 minutes / Servings: 6-8

Ingredients:
  • 1 box yellow cake (will require additional ingredients such as eggs, vegetable oil and water)
  • 2 cups low-fat (2%) milk
  • 1 tsp. vanilla extract
  • 6 egg yolks
  • 3/4 cup sugar
  • 1/4 cup cornstarch, dissolved in 2 tbsp. of cold water
  • 1 tablespoon unsalted butter
  • 1 1/4 cups semi-sweet chocolate chips
  • 1 cup heavy cream
  • 2 cups sliced strawberries, 1 whole strawberry for garnish
Steps:

For the Cake:
  1. Preheat the oven according to box cake directions.
  2. Spray a 9x13 inch baking pan with cooking spray.
  3. Prepare the box cake according to package directions and bake at designated temperature and time.
  4. Strawberry Boston Cream Trifle
  5. Remove cake from the oven and allow to cool for about 30 minutes.
For the Custard:
  1. In a medium saucepan, combine the milk and vanilla.  Heat until just before boiling and remove from heat. 
  2. Mix egg yolks and granulated sugar with a stand mixer or electric mixer until light and fluffy. Add the dissolved corn starch and mix until combined.
  3. Slowly temper the hot milk into the egg mixture by adding the milk in small bits through a strainer and mixing as you go.
  4. Transfer the mixture back into a clean saucepan and cook over medium-high heat, whisking constantly, until thick and bubbly.  Remove from the heat and stir in the butter. Let cool slightly. Top the custard with plastic wrap, covering the surface to prevent a skin from forming. Chill for about one hour.
For the Ganache:
  1. Heat the cream in a medium saucepan on medium heat until boiling.  
  2. Stir in the chocolate chips until completely melted and ganache is smooth and creamy.
To assemble:
  1. Cut the cake into small cubes.  Arrange 1/2 of the cake cubes into the bottom of a glass trifle dish.
  2. Pour the vanilla custard evenly over the cake cubes, making sure to get some on the sides to drizzle down over the cake on the side of the glass.
  3. Arrange the sliced strawberries over the custard, again making sure to arrange some on the sides for presentation.
  4. Arrange the remaining cake cubes over the sliced strawberries.
  5. Top evenly with the ganache, allowing some to stream down the sides.  Garnish with the whole strawberry.



Quadruple B's (Better Blonde Banana Brownies)

Quadruple B's
 
Ingredients:
  • 8 ounces Philadelphia Cream Cheese, room temperature or softened
  • 1 cup granulated sugar2 large egg whites, plus one large egg
  • 1 1/4 cups flour, plus 1 tbsp.
  • 3 teaspoons vanilla extract
  • 1 teaspoon baking powder
  • 1/2 cup unsalted macadamia nuts, roughly chopped
  • 1/2 cup white chocolate chips
  • 1/3 cup butter, room temperature or softened
  • 2 ripe bananas
  • 1/4 cup vegetable oil
  • 1 quart vanilla ice cream (optional)
  • 1 jar caramel sauce (optional)
  • 12 mint sprigs (optional)
Steps:
  1. In a large mixing bowl, combine Philadelphia Cream Cheese, 1/2 cup sugar, 2 large egg whites, 1 tbsp. flour and 1 tsp. vanilla extract. Mix with electric mixer on high speed until mixture is smooth, fluffy and creamy, about 2 minutes. Set aside.
  2. In a separate mixing bowl, combine 1 1/4 cups flour, baking powder, macadamia nuts and white chocolate chips. Whisk together until ingredients are combined and nuts and chips are coated. Set aside.
  3. In a large mixing bowl combine 1/2 cup sugar, 1 large egg, butter, 2 tsp. vanilla extract and vegetable oil. Mix with electric mixer on medium speed until smooth and creamy.
  4. Slowly add flour mixture to the egg mixture, continuing to mix with electric mixture on medium speed until all ingredients are combined. Slice bananas into the batter and mix on low speed for an additional 30 seconds until the bananas are combined.
  5. Spray a 9x7 inch baking dish with cooking spray. Add 1/2 of the brownie batter and spread over the bottom of the pan evenly. Pour in the entire cheesecake mixture on top and spread evenly over the brownie mixture. Spoon the remaining 1/2 of the brownie batter on top of the cheesecake mixture. Leave the mixture in plops so you have a cream cheese ribbon through the mixture.
  6. Bake at 400 degrees for 30 minutes, or until an inserted toothpick comes out clean from the center of the batter.
  7. To serve: Heat caramel sauce in the microwave for about 30 seconds. Place one brownie onto a serving dish, add a scoop of vanilla ice cream and a drizzle of caramel sauce. Garnish with a mint sprig and serve immediately.



Cherry Chai Cheesecake Bites

Prep time: 25 minutes / Cook time: 20 minutes / Servings: 24
Cherry Chai Cheesecake Bites
Ingredients:
  • 8 ounce(s) of Philadelphia Cream Cheese, room temperature
  • 1 1/2 cup(s) of finely crushed ginger snap cookies (48 cookies)
  • 4 tbsp. of butter, melted
  • 2 egg whites
  • 1/2 cup(s) of sugar
  • 1 tsp. of vanilla extract
  • 1 tsp. of cardamom powder
  • 1 tsp. of pumpkin pie spice
  • 1 tbsp. of flour
  • 1 21 oz. can of cherry pie filling
Steps:
  1. Preheat oven to 350 degrees.
  2. Spray a mini-muffin tin (24 muffins) with cooking spray.
  3. In a blender or food processor, finely crush the gingersnap cookies. Transfer to a large mixing bowl and add melted butter. Mix well until combined.
  4. Spoon about 1 tsp. of the cookie mixture into the bottom of each of the mini-muffin tins. Press the mixture to the bottom, creating a small pie crust in the bottom of the tins.
  5. In a separate mixing bowl, combine cream cheese, egg whites, sugar, vanilla, cardamom, pumpkin pie spice and flour. Mix with electric mixer for 2-3 minutes until smooth and creamy.
  6. Spoon the cheesecake mixture into the tins until each one is about 3/4 full.
  7. Bake in the oven at 350 degrees for 20 minutes. Remove and let cool for 5 minutes in the freezer.
  8. Run a butter knife around the edges to loosen the cheesecakes from the tins. Flip the tins over to remove the cheesecake bites.
  9. To serve: Place the cheesecake bites on a serving dish and spoon cherry pie filling (about 2 cherries each) onto the cheesecake bites.



 Pink Chocolate Peppermint Cookie Brownies


Prep Time: 15 minutes / Cook Time: 45 minutes / Servings: 8

Pink Chocolate Peppermint
Cookie Brownies
Ingredients:
  • 1 box Ghiradelli Double Chocolate Brownie Mix
  • 1/3 cup vegetable oil
  • 2 eggs
  • 1/3 cup water
  • 1 cup pink Wilton's Candy Melts (available at craft stores), crushed
  • 1 cup peppermint chocolate cookies (such as peppermint Joe-Joe's or Mint Oreos), crushed (about 12 cookies)
  • 1/2 cup flour
  • cooking spray
  • whipped cream (for garnish)
  • fresh mint sprigs (for garnish)

Steps:
  1. Preheat the oven to 350 degrees and spray a spring form cake pan with cooking spray.
  2. Place the flour in a large mixing bowl.  Add the crushed candies and cookies and stir until all ingredients are coated. Remove the candies and cookies from the flour with a slotted spoon and set aside.
  3. Mix the brownie batter according to package instructions.  Stir in the candies and cookies.  Transfer the batter to the spring form cake pan.  Tap it on the counter to remove any air bubbles.
  4. Bake in the oven at 350 degrees for about 45 minutes, or until an inserted toothpick comes out clean.
  5. Allow brownies to cool for about 10 minutes before serving.  Top with whipped cream and fresh mint.



Chocolate Tulips with Strawberry Cheesecake Fousse
Chocolate Tulips with Strawberry Cheesecake "Fousse"

Prep time: 25 minutes / Cook time: 1 minute / Servings: 4

Chocolate Tulips with Strawberry Cheesecake "Fousse"
Ingredients:
  • 8 ounce(s) of Cool Whip topping
  • 8 ounce(s) of Philadelphia Strawberry Cream Cheese
  • 1/4 cup(s) of Seedless Strawberry Jam
  • 1 tbsp. of Pink Food Coloring
  • 1/2 cup(s) of Semi-Sweet Chocolate Chips
  • 1/2 cup(s) of White chocolate morsels
  • 4 small party balloons (water balloon size)
  • 1 fresh strawberry, sliced
Steps
  1. In a large, chilled mixing bowl, combine Cool Whip, Philadelphia Strawberry Cream Cheese, strawberry jam and pink food coloring. Mix on medium speed with electric mixer for 2 minutes, until smooth and creamy. Place in the refrigerator until ready to use.
  2. Blow up the balloons to about 3 inches in diameter and tie them off. Rinse well and dry off.
  3. In two separate bowls, add the white and dark chocolate morsels. Heat in the microwave for about 30 seconds. Remove, stir and heat for another 30 seconds. Stir until the chips are all melted and the mixture is lukewarm.
  4. Spread the white chocolate and dark chocolate onto an aluminum foil covered dish and stir slightly to swirl the colors. Place a balloon in the center of the chocolate and gently rock the balloon back and forth in the chocolate 1/3 of the way up the balloon, creating the tulip petals. When the balloon is coated, remove from the chocolate and place on a separate aluminum covered dish.
  5. Place the balloons in the freezer for 5-10 minutes until the chocolate is set. Remove from the freezer and slowly poke a hole in the balloon at the top, near the knot. This will allow the air to SLOWLY escape the balloon and allow the balloon to break away from the chocolate. Use your fingers to gently pull the balloon up from the center of the tulips.
  6. Prepare the strawberry cheesecake fousse by spooning it into a large ziploc bag, sealing it and snipping off the corner. Gently pipe the fousse into the tulips, garnish with a fresh slice of strawberry and serve immediately.


Blue Christmas

Prep Time: 10 minutes / Cook Time: 2 minutes / Servings: 8-10
Blue Christmas


Ingredients:
2 8.75oz. bags Honey Nut Chex Mix
1 9oz. can Mixed Nuts
1 14oz. bag Wilton's Blue Vanilla Flavored Candy Melts
1 cup Powdered Sugar

Steps:

  1. Line two large cookie sheets with wax or parchment paper.
  2. Spread 1 bag of the Chex Mix onto each cookie sheet.
  3. Spread about 1/3 of the can of nuts onto each cookie sheet. Mix the cereal and nut mixtures well with your hands.
  4. Pour the candy melts into a large, microwave safe bowl. Heat in the microwave on high heat in 30 second increments, stirring between to help melt the candies and not to burn them.
  5. Pour the 1/2 of the melted candies over each of the cereal and nut mixtures. Stir well with a spatula until all the cereal and nut mixture is coated with the melted candy.
  6. Place each of the cookie sheets in the freezer for about 5 minutes to set the candy.
  7. Remove from the freezer, break up the mixture and place it in a large mixing bowl.
  8. Coat with the powdered sugar and shake the bowl to mix and coat the candy. Serve immediately or store in an airtight container.
Blue Christmas




Lemon Ginger Bundt Cake with White Chocolate Cream Cheese Frosting

Lemon Ginger Bundt Cake with
White Chocolate Cream Cheese Frosting
Ingredients:

CAKE:
  • 2 cups sugar
  • 3/4 cup butter (1 1/2 sticks)
  • 4 eggs
  • 2/3 cup lemon curd (a whole 10.5oz jar)
  • 1/2 lemon, zested
  • 1 tsp. vanilla extract
  • 3 cups flour, sifted
  • 1 tbsp. ground ginger
  • 1 tsp. ground cardamom
  • 1 tsp. cinnamon
  • 1 tsp. baking powder
  • 1 tsp. baking soda
  • 1/2 tsp salt
  • 1/2 cup sour cream
  • 1/2 cup vegetable oil
  • 3/4 cup milk
Steps:
  1. Preheat oven to 350 degrees.  Heavily grease or spray the bundt pan on all angles and sides.  Dust with flour and tap to release excess.
  2. In a large mixing bowl, cream butter and sugar with an electric mixer until smooth.
  3. Add eggs one at a time, mixing each one as added.
  4. Add lemon curd, lemon zest and vanilla.  Mix until smooth and creamy.
  5. In a separate large mixing bowl, combine sifted flour, ginger, cardamom, cinnamon, baking powder, baking soda and salt. Whisk until combined.
  6. In a third mixing bowl, combine sour cream, vegetable oil and milk.  Whisk until smooth and combined.
  7. Add the dry ingredients to the egg mixture in three shifts, alternating with the milk mixture.  Mix with electric mixture until cake batter is smooth and creamy.
  8. Fill the bundt pan ONLY 2/3 to 3/4 full.  Bake at 350 degrees for 60-75 minutes, or until a toothpick inserted comes out clean.
  9. To Release: Follow cake pan manufacturer instructions on cooling time. I had to let mine cool ONLY for 10 minutes (I used a NordicWare rose shaped pan).  Run a butter knife around the edges and the inside circle of the bundt pan.  Place the serving dish on top of cake, in an inverted position and flip the cake and plate over.  Tap the sides if the cake doesn't release immediately.  Slowly remove the bundt cake pan.

FROSTING:
  • 6 oz. cream cheese (3/4 brick), softened
  • 6 tbsp. butter (3/4 stick), softened
  • 3 cups powdered sugar
  • 1/4 cup white chocolate morsels, melted
  • 1 tsp. vanilla extract
  • 1 tbsp. heavy cream
Steps:
  1. In a large mixing bowl, combine cream cheese, butter, heavy cream, white chocolate and vanilla.  Mix well with electric mixer until smooth.
  2. Add the powdered sugar, one cup at a time, until desired thickness and sweetness are achieved.
  3. Spoon the frosting into a large, sealable plastic bag.  Seal the bag and snip off the corner with scissors.  Pipe the frosting around the edges of the cake from bottom to top, allowing it to run off the sides of the cake.  Top with edible glitter or sparkles and place holiday decorations, silk flowers or other finishing decorations in the center of the cake.


Chocolate Amaretto Bread Pudding

Prep Time: 20 minutes / Cook Time: 60 minutes / Servings: 8

Ingredients:
Chocolate Amaretto
Bread Pudding
  • 1 pound loaf of fruitcake, maraschino cherries removed
  • 3 cups milk
  • 1/3 stick of butter, melted
  • 1/2 cup of Kahlua coffee liqueur
  • 1 cup sugar, plus 1/4 cup for whipping cream
  • 1/2 cup dark brown sugar
  • 1/4 cup cocoa powder
  • 1 tablespoon vanilla
  • 2 teaspoons almond extract
  • 1/2 tsp. pumpkin pie spice
  • 6 eggs, lightly beaten
  • 1 cup of semi-sweet chocolate chips
  • 1 cup heavy whipping cream
 Steps:
  1. Spray a 13x9 inch glass baking dish with cooking spray and preheat oven to 325 degrees.
  2. Remove the maraschino cherries (and any other undesirable bits) from the fruitcake.  Break into small pieces and place in the baking dish.  Mix in about 3/4 of the chocolate chips and combine.
  3. In a large mixing bowl, combine the milk, butter and Kahlua.  Stir until combined.
  4. Add the sugar, brown sugar and cocoa powder and mix until combined.
  5. In a separate mixing bowl combine eggs, vanilla extract, almond extract, and pumpkin pie spice.  Beat eggs until all ingredients are smooth and combined.  Add the egg mixture to the milk mixture and stir until combined.
  6. Pour the mixture into the baking dish with the fruitcake. Let the fruitcake soak up most of the milk mixture (this may take a few minutes depending on the rubbery density of your fruitcake).
  7. Place the mixture in the oven and bake for about 1 hour or until the center is just set and a knife come out clean when inserted into the center of the pudding.
  8. To serve:  Whip the heavy cream and the remaining 1/4 cup of sugar until stiff peaks form.  Place a warm piece of bread pudding into a serving bowl or dish and top with whip cream and a few of the remaining chocolate chips (I also used some brown sugar, espresso powder and chocolate shavings for garnish).
Chocolate Amaretto Bread Pudding




Chocolate Pumpkin Cheesecake with Salted Caramel Topping
Prep Time: 45 minutes  (plus 2 hours cooling time) / Cook Time: 90 minutes / Servings: 8-10

Ingredients:
  • 1 bag of Oreo Cookies, centers removed
  • 1/2 cup unsalted butter, melted
  • 1/2 cup semi-sweet chocolate chips
  • 2 packets instant coffee (enough to make 2 cups or .14 oz.)
  • 1 can (30 oz.) pumpkin pie mix (this is the sweetened, spiced mix, not just the pumpkin puree)
  • 2/3 cup evaporated skim milk
  • 2 eggs, plus 4egg whites, room temperature
  • 2 tsp. vanilla
  • 1 cup sugar
  • 2 bricks (8 oz. each) of Philadelphia Cream Cheese, softened
  • 2 tbsp. all-purpose flour
  • 1 jar (12 oz.) caramel topping
  • Chocolate Pumpkin Cheesecake with Salted Caramel Topping
    Sea Salt (for garnish)
Steps:
  1. Preheat the oven to 350 degrees.
CRUST:
  1. In a blender of food processor, crush the Oreos into a fine powder.  Transfer to a large mixing bowl.
  2. Add Instant coffee and melted butter.  Stir until combined and the mixture has a chunky, crust-like texture.
  3. Stir in the chocolate chips.  Transfer the mixture to a spring-form cheesecake dish that has been sprayed with cooking spray.  Press the cookie mixture to the bottom of the pan evenly with your fingers,  creating the first layer, the crust.
PUMPKIN PIE:
  1. In a separate large mixing bowl, combine pumpkin pie mix, evaporated milk and 2 eggs.  Mix well with electric mixer until mixture is smooth and creamy.
  2. Carefully pour the pumpkin pie mixture on top of the cookie crust.  Spread evenly with a spatula.  Tap the pan on the counter to even out the mixture and remove any bubbles.
CHEESECAKE:
  1. In a separate large mixing bowl combine cream cheese, sugar, 4 egg whites, vanilla and flour.  Mix well with electric mixer until the mixture is smooth and creamy.
  2. Slowly stream the cheesecake mixture on top of the pumpkin pie mixture.  Pour lightly and slowly, so that the cheesecake sits on top of the pumpkin pie mixture and doesn't combine.  Spread evenly with a spatula and tap the pan on the counter to remove any bubbles.
  3. Place the cheesecake in the oven at 350 degrees and allow it to cook for about 75-90 minutes, until the center is set.  You may want to cover the edges to prevent them from browning too much.
  4. Remove the cheesecake from the oven and allow it to cool.  Then place it in the refrigerator for at least 2 hours to allow the rest of the cheesecake to set.
  5. To Serve:  Cut and plate the cheesecake.  Pour melted caramel syrup on top and sprinkle with sea salt.  Serve immediately.
Chocolate Pumpkin Cheesecake with Salted Caramel Topping


Pumpkin  Brittle

Prep Time: 35 minutes / Cook Time: 15 minutes / Servings: 6

Ingredients:
  • 1 1/2 cups sugar
  • 2/3 cups water
  • 1/2 tsp. pumpkin pie spice
  • Pumpkin Brittle
  • 1/2 cup pumpkin seeds
 Steps:
  1. Line a flat baking sheet with parchment paper or aluminum foil.
  2. In a small saucepan combine sugar, water and pumpkin pie spice.  Cook on medium heat, stirring occasionally until the sugar is dissolved, about 5 minutes.  Then turn the heat up slightly and boil the simple syrup without stirring until it turns to a dark, amber color and gives off a deep, caramel smell.  DO NOT WAIT UNTIL THE SYRUP SMELLS BURNED.
  3. Quickly stir in the pumpkin seeds and pour the mixture evenly onto the baking sheet.  Allow the mixture to cool in the refrigerator for about 30 minutes.  Break apart the brittle with a knife and serve.

Pumpkin Cheesecake Waffles

Prep Time: 10 minutes / Cook Time:  20 minutes / Servings: 4

Ingredients:
WAFFLES:

  • 2 cups flour
  • 1 tsp. baking soda
  • 1 tsp. baking powder
  • 1/4 tsp. salt
  • 1 10 oz. can unsweetened pumpkin
  • 1 tsp. vanilla
  • 1/2 cup brown sugar
  • 1 tbsp. pumpkin pie spice
  • 2 eggs
  • 1 cup 2% milk
  • 2 oz. cream cheese
  • 2 tbsp. melted butter
FILLING:
  • 4 oz. cream cheese
  • 4 oz. whip cream
TOPPING:
  • 2 tbsp. butter
  • 1 cup caramel bits or caramel ice cream topping
  • 1/2 cup chopped pecans
Steps:
WAFFLES:
  1. Combine flour, baking soda, baking powder and salt in a large mixing bowl and whisk until ingredients are combined.
  2. Add pumpkin, vanilla, brown sugar and pumpkin pie spice and mix with electric mixer until combined.
  3. Continue to mix with electric mixer and add eggs one at a time, milk slowly, cream cheese and melted butter.  Mix until smooth.
  4. Ladle batter into heated waffle iron and follow manufacturer's instructions for cooking waffles.  When cooked, place on a cookie sheet in the oven at 250 to keep warm and crisp until ready to serve.
FILLING:  Combine cream cheese and whip cream and mix with electric mixer until smooth.

TOPPING:  Combine caramel, butter and pecans in a small microwaveable bowl and heat on medium heat for 30 seconds at a time, stirring often until desired thickness and heat are reached.

TO SERVE:  Place one waffle square (or 1/4 circle) on a plate.  Spoon about 1/4 cup of the cheesecake filling on top of waffle.  Place another waffle on top of filling.  Spoon caramel pecan sauce on top waffles to finish.  Serve immediately.

Pumpkin Praline Gelatto

Prep time: 5 minutes / Cook time: 20 minutes / Total time: 25 minutes / Servings: 4

Ingredients:
  • 2 cups milk
  • 1 cup heavy cream
  • 1 tsp. of Pumpkin Pie Spice
  • 1/2 cup(s) of sugar
  • 3/4 cup(s) of canned, unsweetened pumpkin
  • 1 cup(s) of Praline Pecans, crushed 
  • 1 tsp. of vanilla extract
  • 4 Gingersnap cookies
  • 4 tbsp. of Caramel Ice Cream Topping
Steps
  1. In a blender or food processor, combine cream, milk, pumpkin pie spice, sugar, pumpkin and vanilla. Mix until sugar dissolves and all ingredients are combined, about 2 minutes. Transfer ingredients to ice cream maker and follow manufacturer instructions for completion. Add pecans 10 minutes before gelato is finished.
  2. To serve, scoop gelato into martini glass, garnish with Ginger Snap cookie and drizzle 1 tbsp. caramel ice cream topping. Serve immediately.

Peppermint Mocha Tiramisu
Peppermint Mocha Tiramisu

Prep time: 15 minutes / Cook time: 30 minutes / Total time: 45 minutes / Servings: 8

Ingredients:

  • 10 ounce(s) of Philadelphia Cooking Creme, Original Blend
  • 1 ounce(s) of 8 oz. tub Cool Whip Topping
  • 4 ounce(s) of Coffee Liqueur
  • 2 tsp. of Pure Peppermint Extract
  • 1 cup(s) of chocolate syrup
  • 2 tbsp. of Unsweetened Cocoa Powder
  • 24 Ladyfinger Cookies
Steps
  1. Combine Cooking Creme and Cool Whip and mix with electric mixer until smooth, about 30 seconds. Fold in peppermint extract and set aside.
  2. Pour 2 oz. of Coffee Liqueur onto a plate. Dredge each ladyfinger cookie through the liqueur for about 1-2 seconds on each side. Arrange the cookies into the bottom of a 9x7 inch deep baking dish.
  3. Drizzle about 1/3 of the chocolate syrup evenly over the cookies.
  4. Spread 1/2 of the cooking creme mixture evenly over the cookies.
  5. Repeat steps 2-4 and place over the bottom layer.
  6. Finish by sifting 2 tbsp. cocoa powder over the top layer of cooking creme and by drizzling the remaining chocolate syrup on top.
  7. Refrigerate 30 minutes before serving.



Mocha Cheesecake Mousse Nests
Mocha Cheesecake Mousse Nests

Prep time: 30 minutes / Cook time: 5 minutes / Servings: 4

Ingredients:
  • 8 ounce(s) of Cool Whip
  • 8 ounce(s) of Philadelphia Cream Cheese, room temperature
  • 4 ounce(s) of Dark Chocolate
  • 2 tbsp. of Heavy Cream
  • 2 tsp. of instant coffee granules
  • 1 3/4 ounce(s) of Chocolate Candy Decorations
  • 1 pint(s) of Mint Chip Ice Cream
  • 3 cup(s) of Fresh Mint Leaves
Steps
  1. In a small saucepan combine chocolate, heavy cream and instant coffee. Heat on low heat and stir constantly until ingredients are melted, combined and coffee granules are dissolved, about 5 minutes. Remove from heat and place pan in the freezer for about 10 minutes to cool.
  2. In a large mixing bowl combine Cool Whip and Philadelphia Cream Cheese. Add chocolate mixture and mix with electric mixer on high speed until all ingredients are combined, about 2 minutes.
  3. Spoon 1/4 of the mousse onto 4 separate serving dishes in round shapes. Use the back of a spoon to hollow out the center of the mousse, creating a nest shape. Sprinkle with the chocolate candy decorations.
  4. Break off mint sprigs with just a bit of stem and secure them to the bottom of the nests.
  5. Using a melonballer or teaspoon, place three or four spoonfuls of ice cream into the center of the nest, making them look like eggs. Serve immediately.

S'mores Stuffed Chocolate Chip Cookies
S'mores Stuffed
Chocolate Chip Cookies

Prep Time: 15 minutes / Cook Time: 15 minutes / Servings: 10

Ingredients:
  • 1 tube of pre-made chocolate chip cookie dough, sliced into 1/2" rounds
  • 20-24 mini-marshmallows, plus a few for garnish
  • 5 squares of chocolate, cut in half (I used a Hershey bar), plus some crumbs for garnish
  • 10-12 graham crackers, cut in half, plus some crumbs for garnish
  • cooking spray
  • canned whip cream (for garnish)

Steps:
  1. Preheat the oven to 350 degrees and spray a muffin tin generously with cooking spray.
  2. Flatten out one of the cookie dough rounds.  Keep it in flat in your palm.
  3. Place 1/2 graham cracker on top of the cookie dough. Place 1/2 chocolate square on top of the graham cracker. Place 2 mini marshmallows on top of the chocolate square. Place another 1/2 graham cracker on top of the marshmallows.
  4. Flatten out another one of the cookie dough rounds.  Place it on top of the s'more and wrap the two cookie pieces around the sides of the s'more, closing it up tightly.  Closing your palm up around the cookie dough will help to shape the cookie.  Place the stuffed cookie into a muffin tin.
  5. Repeat steps until all the cookie dough is used.
  6. Bake at 350 degrees for about 15 minutes.  Remove from the oven and allow to cool for about 10 minutes.  Run a butter knife around the edges to free the cookies.  
  7. To decorate and serve:  Place the cookies face down on a serving dish.  Garnish with whip cream, leftover graham cracker crumbs, chocolate chunks and marshmallows.
S'mores Stuffed Chocolate Chip Cookies



 Tropical Mexican Sheetcake




Prep Time: 15 minutes / Cook Time: 25 minutes / Servings: 10

Ingredients:
  • 2 cups flour
  • 2 eggs
  • 20 ounces crushed pineapple, with juices
  • 2 cups granulated white sugar
  • 1/2 cup shredded coconut
  • 1 cup Macadamia Nuts, roughly chopped
  • 8 ounces Philadelphia Cream Cheese, plust 1/4 cup, softened
  • 2 teaspoons baking soda
  • 8 tablespoons butter, room temperature
  • 1 1/4 cups Powdered Sugar
  • 1 teaspoon vanilla extract
  • 1 cup sweetened, dried Mexican Papaya, chopped
Steps:
  1. In a large mixing bowl, combine flour, eggs, pineapple, sugar, coconut, Macadamia Nuts, 1/4 cup Philadelphia Cream Cheese and baking soda. Mix with electric mixer for about 2 minutes on medium speed until all ingredients are combined.
  2. Spray a 17x1x1 cookie sheet with cooking spray and line it with flour. Spread the cake batter evenly onto the cookie sheet. Bake in the oven at 350 degrees for 20-25 minutes until a toothpick comes out clean from the center.
  3. In a separate mixing bowl, combine Powdered Sugar, butter, 8 oz. Philadelphia Cream Cheese and vanilla extract. Mix on medium speed until all ingredients are smooth and creamy. Place in the refrigerator until ready to use.
  4. After cake is removed from the oven and cooled, coat the cake evenly with the frosting. Top with the dried Papaya and serve.



Easy Peasy Peppermint Bark

Prep Time: 30 minutes / Cook Time: 5 minutes / Servings: 6-8
Easy Peasy Peppermint Bark

Ingredients:
  • 12 oz. fair trade dark chocolate
  • 12 oz. fair trade white chocolate
  • 2 tsp. peppermint extract (use a good, peppermint oil based extract, so it doesn't seize up the white chocolate)
  • 2-3 mini candy canes, crushed

Steps:
  1. Line a cookie sheet with parchment paper.
  2. Break up the dark chocolate pieces and place them in a microwave safe bowl.  Microwave on high heat for 30 seconds.  Remove, stir and microwave for another 30 seconds until chocolate is completely melted.
  3. Add 1 tsp. of peppermint extract to the melted chocolate and stir until combined. 
  4. Spread the melted dark chocolate evenly out onto the parchment paper with a spatula.  Place the cookie sheet in the freezer for 5-10 minutes, until the chocolate is set.
  5. Break up the white chocolate pieces and place them in a microwave safe bowl.  Microwave on high heat for 30 seconds.  Remove, stir and microwave for another 30 seconds until white chocolate is completely melted.
  6. Add 1 tsp. of peppermint extract to the melted white chocolate and stir until combined. 
  7. Spread the melted white chocolate evenly out on top of the dark chocolate with a spatula.
  8. Sprinkle the crushed candy cane pieces on top of the white chocolate.
  9. Place the cookie sheet in the freezer again for 15-20 minutes, until the chocolate is set.
  10. Remove from the freezer and use a kitchen mallet (smooth side) to break up the large sheet of chocolate into smaller, "bark" size pieces.  Try not to eat it all !


Macadamia and Grilled Plantain Cannoli with Coconut Caramel Drizzle

Prep Time: 30 minutes Cook Time: 20 minutes Servings: 6 cannoli

Ingredients:
Cannolli:

  • 6 Ready made cannolli shells
  • 8 oz. Marscapone cheese
  • 8 oz. whipped topping
  • 1 large, ripe Plantain
  • 1/4 cup Macadamia nuts, chopped
  • 4 tbsp. Dark Spiced Rum (I used Captain Morgan's)
Macadamia and Grilled Plantain Cannoli with
CoconutCaramel Drizzle
Coconut Caramel:
  • 1 cup sugar
  • 1/2 cup coconut cream
  • 4 tablespoons unsalted butter
  • 1 teaspoon pure vanilla extract
  • Pinch salt
Garnish:
  • 1/2 cup White chocolate chips
  • 1/2 cup shredded coconut flakes
  • 1/4 cup chopped macadamia nuts
  • 1/4 cup Powdered Sugar
Steps:
  1. Heat an outdoor grill or grill pan on high heat. Peel and slice the plantains on a bias, creating 1/2 inch thick slices. Grill plantains for 4-5 minutes on each side. Remove from heat, chop and set aside.
  2. Heat the sugar in a medium saucepan. Cook on medium heat for 6-8 minutes until melted and amber in color. Swirl occasionally.  Don't use a spoon to stir. The melted sugar will harden onto the spoon.
  3. Remove from heat and add coconut milk, butter, vanilla and salt. Whisk until smooth, combined and melted.  Set aside.
  4. Mix shredded coconut and 1/4 cup chopped macadamia nuts in a small bowl.
  5. Place the white chocolate chips in a small bowl. Melt on high heat in microwave for 30 seconds, stir and melt for another 30 seconds if necessary. Do not overheat the chocolate!
  6. Dip ends of cannolli shells into the white chocolate and then immediately roll in the shredded coconut mixture.
  7. Using a stand or electric mixer, mix the marscapone, whipped topping and rum for about 1 minute on high speed until light and fluffy. Fold in the grilled plantains and the remaining chopped macadamia nuts.
  8. Spoon the marscapone mixture into a large plastic bag and seal. Snip the corner off the bag with scissors and carefully pipe the marscapone mixture into the cannolli shells from each side.
  9. To serve: Place the filled cannolli onto a serving dish. Drizzle the coconut caramel sauce on top and dust with powdered sugar. Refrigerate until ready to serve.


Cheesecake push-pops with California Berries

Prep Time: 30 minutes / Cook Time: 0 minutes / Servings: 6-8 push pops

Cheesecake Push-Pops with
California Berries
  • 8 oz. Philadelphia cream cheese, room temperature
  • 8 oz. Cool Whip or other whipped topping
  • 1 cup fresh blueberries
  • 1 cup  fresh strawberries, chopped
  • 1 cup fresh raspberries, cut in half
  • 1 cup fresh blackberries, quartered
  • 6-8 mint sprigs
Steps:
  1. Using a stand mixer or electric mixer, combine the cream cheese and Cool Whip.  Mix for 2-3 minutes on medium speed until smooth and creamy.  Set aside.
  2. In a large mixing bowl, combine the berries.  Stir well until combined.
  3. Stand the push-pops up.  Spoon the cheesecake mixture into a pastry bag or sealable plastic bag and snip off the tip.  Pipe the cheesecake mixture into the bottom of the push-pops until 1/4 of the way full.
  4. Add a spoonful of the berry mixture into the push-pop containers until half-full.
  5. Pipe more of the cheesecake mixture into the containers until 3/4 full.
  6. Top with the fresh berry mixture and garnish with a mint sprig.  Refrigerate until ready to serve.







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