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 Posted: Sun May 19, 2013 9:52 am
yum_cupcake
Work In Progress!
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Posted: Sun May 19, 2013 10:19 am
List of Dessert Recipes:
1. Cheesecake Brownies (Pg 1.)
2. Churro Cheesecake (Pg 1.)
3. Blueberry Fool (Pg. 1)
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Posted: Sun May 19, 2013 10:20 am
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Posted: Sun May 19, 2013 10:21 am
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Posted: Sun May 19, 2013 10:44 am
Cheesecake Brownies (Yes I went there!)
Ingredients:
Brownie Batter:
1. 0z Semisweet Chocolate
2. 1/2 Cup Unsalted Butter
3. 2 Eggs
4. 3/4 Superfine Sugar or Granulated Sugar
5. 1/2 Cup & 2 tbsp. All-Purpose Flower
6. 1/2 Cup Self-Rising Flour
7. 1/2 Tsp. Almond Extract.
Cheesecake Mix:
1. 7 0z. Low-Fat Cream Cheese
2. 1/2 Super Fine Sugar or Granulated
3. 2 Tbsp. Maple Syrup
4. 2 Eggs
5. 2 Tbsp. Self-Rising Flour
6. 1/2 Cup Chopped Walnuts (Optional but I prefer it without)
Directions:
Oven to 350F (175C) - Grease an 8 Inch Pan (Preferred) or w/e you have that'll work.
Melt the chocolate and 1/4 cup of butter in a double boiler, and set aside. Beat Together eggs and sugar until smooth and creamy. Stir in the flours, almond extract, and melted chocolate. Spread 1/2 of the mixture in the base of pan.
In a seperate bowl, beat together the remaining butter and last 5 ingredients and pour over the mixture in the base of the pan. Tip the second 1/2 of the chocolate mixture over the filling, cover as much as possible . If walnuts are desired then sprinkle the chopped walnuts over mixture. Bake for 30 minutes.
In my opinion these are epic when you let them cool rather than eating them straight out of the oven. Gives an entirely different taste when they've had time to cool!
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Posted: Tue May 21, 2013 5:51 pm
Courtesy of our Vice Captain Azure Ax! Churro Cheesecake 4laugh Can't wait to try making this one!
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Posted: Tue May 21, 2013 6:12 pm
Blueberry Fool
Ingredients:
4 Cups Fresh Blueberries
2 Tbsp. Sugar
1 Tbsp. Water
1 Cup Heavy (Double) Cream
1 Cup Plain Yogurt
1/4 Cup Honey
Directions:
1. Place the Blueberries, sugar, and water in a medium saucepan over low heat. Simmer until softened, which is about 5 to 10 minutes. Remove from the heat and set aside to cool, around 30 minutes.
2. Whisk the cream in a medium bowl with an electric mixer on high (preferred but stir like hell if you have to) until soft peaks form. Add yogurt and honey, stir and combine.
3. Place the blueberries in a food processor and puree. Stir three quarters of the puree into the yogurt mixture.
4. Pour the blueberry fool into serving glasses and refrigerate until well chilled which is about an hour or two.
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