Red Velvet Cheescake
Yield: Makes 8 to 10 servingsPrep: 20 min.; Bake: 1 hr., 25 min.; Stand: 1 hr.; Chill: 8 hrs.
Ingredients
1 1/2 cups chocolate graham cracker crumbs
1/4 cup butter, melted
1 tablespoon granulated sugar
3 (8-ounce) packages cream cheese, softened
1 1/2 cups granulated sugar
4 large eggs, lightly beaten
3 tablespoons unsweetened cocoa
1 cup sour cream
1/2 cup whole buttermilk
2 teaspoons vanilla extract
1 teaspoon distilled white vinegar
2 (1-ounce) bottles red food coloring
1 (3-ounce) package cream cheese, softened
1/4 cup butter, softened
2 cups powdered sugar
1 teaspoon vanilla extract
Garnish: fresh mint sprigs
Preparation
Stir together graham cracker crumbs, melted butter, and 1 tablespoon granulated sugar; press mixture into bottom of a 9-inch springform pan.
Beat 3 (8-ounce) packages cream cheese and 1 1/2 cups granulated sugar at medium-low speed with an electric mixer 1 minute. Add eggs and next 6 ingredients, mixing on low speed just until fully combined. Pour batter into prepared crust.
Bake at 325° for 10 minutes; reduce heat to 300°, and bake for 1 hour and 15 minutes or until center is firm. Run knife along outer edge of cheesecake. Turn oven off. Let cheesecake stand in oven 30 minutes. Remove cheesecake from oven; cool in pan on a wire rack 30 minutes. Cover and chill 8 hours.
Beat 1 (3-ounce) package cream cheese and 1/4 cup butter at medium speed with an electric mixer until smooth; gradually add powdered sugar and vanilla, beating until smooth. Spread evenly over top of cheesecake. Remove sides of springform pan. Garnish, if desired.
Praline Sweet Potatoes
This sweet potato casserole has a sugared pecan topper.
Servings: 6 servings
Prep: 25 mins
Total: 55 mins
4 medium sweet potatoes or yams (1-1/2 pounds)
1/2 to 3/4 cup granulated sugar
1/4 cup butter, melted
1/4 teaspoon salt
1/2 cup evaporated milk
2 beaten eggs
1/4 cup packed brown sugar
2 tablespoons all-purpose flour
1 tablespoon butter, melted and cooled slightly
1/4 cup chopped pecans
Directions
1. Wash and peel potatoes; cut into quarters. Cook in enough boiling, lightly salted water to cover for 25 to 30 minutes or until tender; drain well.
2. Grease 8x8x2-inch baking dish. In a large mixing bowl, beat sweet potatoes with an electric mixer on low sped until smooth. Beat in the sugar, the 1/4 cup melted butter, and salt until well combined. Add milk and eggs. Beat until just combined. Spread in baking dish.
3. For topping: In a small mixing bowl, combine brown sugar, flour, and 1 tablespoon melted butter. Stir in pecans. Sprinkle topping over the potato mixture. Bake in a 350 degree F oven 30 minutes or until set. Makes 6 servings.
Pumpkin Bread Pudding with Whipped Marscapone
Ingredients
FOR BREAD PUDDING:
1 pound brioche, cut into 1-inch pieces (about 12 cups)
3/4 cup dried cranberries
4 large eggs, lightly beaten
1 cup pure pumpkin puree
2 cups whole milk
4 tablespoons unsalted butter, melted
1 cup sugar
1/4 cup dark rum
1 teaspoon pure vanilla extract
2 teaspoons ground cinnamon, plus extra for sprinkling
1 pint mascarpone cheese, lightly whipped until loose
Directions
Preheat oven to 350 degrees F. Spread the brioche on a large rimmed baking sheet and toast for about 10-12 minutes, stirring once or twice, until lightly golden and dry.
In a large bowl whisk together eggs, milk, pumpkin puree, sugar and 3 tablespoons of melted butter. Add the rum, vanilla and cinnamon. Gently fold in the brioche and cranberries and let stand for 8-10 minutes to allow the brioche to absorb the mixture.
Brush an 8x11-inch baking dish with remaining 1 tablespoon of butter. Add the bread pudding mixture . Bake on a sheet tray for 50 minutes until the pudding is set and the top is golden brown and slightly crispy. Let the bread pudding cool slightly and serve with whipped mascarpone and a sprinkle of cinnamon.
Cheddar Pepper Palmiers
Yield: Makes 8 to 10 servingsPrep: 20 min.; Bake: 1 hr., 25 min.; Stand: 1 hr.; Chill: 8 hrs.
1 1/2 cups chocolate graham cracker crumbs
1/4 cup butter, melted
1 tablespoon granulated sugar
3 (8-ounce) packages cream cheese, softened
1 1/2 cups granulated sugar
4 large eggs, lightly beaten
3 tablespoons unsweetened cocoa
1 cup sour cream
1/2 cup whole buttermilk
2 teaspoons vanilla extract
1 teaspoon distilled white vinegar
2 (1-ounce) bottles red food coloring
1 (3-ounce) package cream cheese, softened
1/4 cup butter, softened
2 cups powdered sugar
1 teaspoon vanilla extract
Garnish: fresh mint sprigs
Preparation
Stir together graham cracker crumbs, melted butter, and 1 tablespoon granulated sugar; press mixture into bottom of a 9-inch springform pan.
Beat 3 (8-ounce) packages cream cheese and 1 1/2 cups granulated sugar at medium-low speed with an electric mixer 1 minute. Add eggs and next 6 ingredients, mixing on low speed just until fully combined. Pour batter into prepared crust.
Bake at 325° for 10 minutes; reduce heat to 300°, and bake for 1 hour and 15 minutes or until center is firm. Run knife along outer edge of cheesecake. Turn oven off. Let cheesecake stand in oven 30 minutes. Remove cheesecake from oven; cool in pan on a wire rack 30 minutes. Cover and chill 8 hours.
Beat 1 (3-ounce) package cream cheese and 1/4 cup butter at medium speed with an electric mixer until smooth; gradually add powdered sugar and vanilla, beating until smooth. Spread evenly over top of cheesecake. Remove sides of springform pan. Garnish, if desired.
Praline Sweet Potatoes
This sweet potato casserole has a sugared pecan topper.
Prep: 25 mins
Total: 55 mins
4 medium sweet potatoes or yams (1-1/2 pounds)
1/2 to 3/4 cup granulated sugar
1/4 cup butter, melted
1/4 teaspoon salt
1/2 cup evaporated milk
2 beaten eggs
1/4 cup packed brown sugar
2 tablespoons all-purpose flour
1 tablespoon butter, melted and cooled slightly
1/4 cup chopped pecans
Directions
1. Wash and peel potatoes; cut into quarters. Cook in enough boiling, lightly salted water to cover for 25 to 30 minutes or until tender; drain well.
2. Grease 8x8x2-inch baking dish. In a large mixing bowl, beat sweet potatoes with an electric mixer on low sped until smooth. Beat in the sugar, the 1/4 cup melted butter, and salt until well combined. Add milk and eggs. Beat until just combined. Spread in baking dish.
3. For topping: In a small mixing bowl, combine brown sugar, flour, and 1 tablespoon melted butter. Stir in pecans. Sprinkle topping over the potato mixture. Bake in a 350 degree F oven 30 minutes or until set. Makes 6 servings.
Pumpkin Bread Pudding with Whipped Marscapone
Ingredients
FOR BREAD PUDDING:
1 pound brioche, cut into 1-inch pieces (about 12 cups)
3/4 cup dried cranberries
4 large eggs, lightly beaten
1 cup pure pumpkin puree
2 cups whole milk
4 tablespoons unsalted butter, melted
1 cup sugar
1/4 cup dark rum
1 teaspoon pure vanilla extract
2 teaspoons ground cinnamon, plus extra for sprinkling
1 pint mascarpone cheese, lightly whipped until loose
Directions
Preheat oven to 350 degrees F. Spread the brioche on a large rimmed baking sheet and toast for about 10-12 minutes, stirring once or twice, until lightly golden and dry.
In a large bowl whisk together eggs, milk, pumpkin puree, sugar and 3 tablespoons of melted butter. Add the rum, vanilla and cinnamon. Gently fold in the brioche and cranberries and let stand for 8-10 minutes to allow the brioche to absorb the mixture.
Brush an 8x11-inch baking dish with remaining 1 tablespoon of butter. Add the bread pudding mixture . Bake on a sheet tray for 50 minutes until the pudding is set and the top is golden brown and slightly crispy. Let the bread pudding cool slightly and serve with whipped mascarpone and a sprinkle of cinnamon.
Cheddar Pepper Palmiers
Makes 60 crackers
1 1/4 cup finely grated sharp cheddar; 3 1/2 ounces
1/4 cup finely grated Parmegiano-Reggiano cheese
2 teaspoons Freshly ground black pepper
1/2 teaspoon salt
2 puff pastry sheets (from a 17.3-ounce package); thawed if frozen
Directions
Toss cheddar, Parmigiano-Reggiano, pepper, and salt in a bowl.
Sprinkle 1/4 cup cheese mixture onto a work surface. Unfold 1 pastry sheet and place over cheese. Roll into a 10-inch square, then sprinkle 1/2 cup cheese mixture all over top of pastry, pressing lightly to adhere. Fold sides of 2 ends to meet in center, then fold once more into center and press ends together. Wrap tightly in plastic wrap and chill until firm, about 1 hour (or freeze 15 to 30 minutes). Repeat with remaining cheese and second sheet of pastry.
While dough chills, preheat oven to 400F with racks in upper and lower parts of oven. Line 2 large baking sheets with parchment paper.
Working with 1 piece at a time (keep remaining chilled until ready to use), unwrap pastry and cut, seam side up, into 1/4-inch-thick slices, arranging them 1 inch apart on baking sheets. Bake, turning palmiers over and switching position of pans halfway through, until golden and pastry is cooked through, 18 to 22 minutes total. Transfer palmiers to rack to cool. Repeat cutting and baking remaining pastry on cooled sheets.
Make ahead: Dough can be assembled up to 3 days ahead. Palmiers can be baked 1 day ahead and kept in an airtight container at room temperature.
Recipe is courtesy of Kitchen Daily
