This was another recipe that I came across where the final product looked delicious. However, in making it; it was a huge pain! But it was delicious even if it wasn’t as pretty as I’d like. The problem is the original recipe had you layering and swirling and it just didn’t work. The chocolate and the raspberry would just blend together. If I make it again I’ll do one layer and a time, refrigerating between to make them set. None of the swirling. It’s very tasty though. The only modification I made was to add a little framboise brandy to heighten the raspberry flavor. Enjoy!
Raspberry Layer Fudge
- 12 oz while chocolate (chips or chopped)
- 12 Oz semi-sweet chocolate (chips or chopped)
- 1 14oz can sweetened condensed milk, divided
- 2 tsp real vanilla extract
- 1/4 cup pureed raspberries
- 2 tbsp. framboise
- 2 tbsp. water (divided)
Puree the raspberries with the framboise in a blended. Refrigerate until it’s thickened, about 30 minutes.
Line a 8″x8″ pan with parchment paper and spray with non-stick cooking spray.
Put the chocolate and white chocolate in to two microwavable bowls with half of the condensed milk and water in each. Nuke for 30 seconds at a time, stirring in-between, until completely melted and smooth.
Add 1/2 of the chocolate and smooth out. Then add 1/2 of the raspberries and smooth out. Add 1/2 of the white chocolate and, you guessed it, smooth it out. Repeat. Refrigerate until set, about 30 minutes.
Use the parchment paper hanging over the sides to lift it out. Peal it off and cut it into squares and enjoy!
A coworker of mine LOVES lemon. She’ll eat fresh lemon every day, pretty much. So she was having a bad week and I decided to make something lemon for her to cheer her up. I had a bunch of mascarpone cheese and some leftover lemon curd. So I decided to make her a lemon cream pie. This is one of those recipes that I completely made up, which I don’t do a whole lot. But it turned out perfect. Added bonus? No baking! Enjoy!
Lemon Cream Pie
- 6 tbsp unsalted butter
- 1 5 oz package of graham crackers
- 1/4 cup sugar
- 16 oz mascarpone cheese, at room temp
- 1 cup lemon curd (see my recipe here)
- 2 tbsp hot water
- 1 pkg Knox unflavored gelatin
- 1 cup heavy cream
- 1/2 cup powdered sugar
Put your stand mixer bowl and whisk attachment into the freezer. This will help with the whipped cream.
Melt the butter in a microwave dish, about 20 seconds at a time. I usually cover mine with a wet paper towel, just in case it “pops” and splatters the microwave. In a food processor crush the graham crackers until they are fine. Combine with the melted butter and 1/4 cup sugar. Press into a pie or square cake pan, whichever you prefer.
In a medium bowl, beat together the mascarpone cheese and lemon curd.
In a small bowl, combine the gelatin and hot water. Stir until the gelatin has completely dissolved. Add into the cheese/curd mixture, beat until smooth. Pour into the pan.
Pull out your bowl and whisk from the freezer. Beat the heavy cream, starting out slow and increasing the speed as the cream thickens. When it has soft peaks slowly beat in the powdered sugar. Beat until firm peaks form. Spead on top of the lemon pie mixture. Chill for at least 1 hour and then enjoy it.
So this recipe is quite different than the last one I posted. I received this from a friend of a friend and thought I’d give it a try. I modified the original slightly and will probably tweak it a little more. Even though it’s a pie you make it in a spring form cake pan. Which worked really well for building it up but the graham cracker crust stuck to the bottom on me, even though it had a stick of butter in it! I’ll have to work on that part but overall it was delicious. Enjoy!
No-Bake Peanut Butter Pie
- 1 1/2 cups crushed graham crackers
- 1/4 cup brown sugar
- 1 stick unsalted butter, melted
- 16 oz cream cheese, at room temp
- 2 cups creamy peanut butter
- 2 cup powdered sugar, divided
- 2 tsp real vanilla
- 2 cups heavy whipping cream
- 2 tbsp. Kahlua
- 3 1.55 oz Hershey chocolate bars
Crush the graham crackers in a food processor until pretty fine. Add in the brown sugar and melted butter. Press into the bottom, and slightly up the sides, of a 9″ spring form pan.
In a medium bowls beat together the cream cheese and peanut butter until smooth. Add in 1 cup of the powdered sugar and the vanilla. Beat until smooth.
In another bowl, I put mine with the beaters in the freezer for 30 mins, beat the heavy cream until soft peaks form. Add in the remaining powdered sugar and Kahlua, beat until stiff peaks form.
Gently fold in 2/3 of the whipped cream into the peanut butter mixture. Once it’s all incorporated, pour it into the spring form pan.
In a small microwave proof bowl, nuke the chocolate bars for 30 seconds at a time until completely melted and smooth. Pour on top of the peanut butter mixture and smooth out. Pour the remaining whipped cream on top and smooth out. Refrigerate for at least 1 hour.
So I was requested (more like a demand) that I make a Dulce de Leche recipe. I was pretty sure what was wanted was actually a tres leches cake but that’s another story (turned out I was right). I’ve modified it a bit, like most recipes I make, and I think it turned out pretty good (or so I heard since I didn’t get any). The original recipe called for white chocolate and I didn’t think that really paired well with the leche. The crust is based on the recipe I posted earlier for dark cocoa cookies. Just let them dry out for a day or too. And an added bonus? There’s not baking involved. Enjoy!
Dulce de Leche pie
- 14 to 16 oz of dark cocoa cookies, crushed (amount depends on your pie tin size)
- 8 Tbsp melted butter
- 10 Oz chocolate chips
- 1 cup heavy whipping cream
- 1 cup powdered sugar
- 8 oz cream cheese, at room temp
- 1 cup dulce de leche (I make my own)
- 1 cup heavy cream
- 1/2 cup powdered sugar
- 1 Tbsp chocolate vodka or liqueur (optional)
Pulse the cookies in a food processor until fine. Add the melted butter and mix well. Pour into a pie tin and press firmly into the button and up the sides to create a thick crust. Chill.
Place a mixing bowl and beaters, or whisk attachment if using a stand mixer, in the freezer for 10 to 15 minutes.
Using a microwave-safe bowl, melt the chocolate by nuking for 20 seconds at a time; stirring in-between until it’s completely melted and smooth. Beat the cream cheese until smooth. Add the melted chocolate and beat again until smooth. Add the dulce de leche and beat again, until smooth.
Take the bowl out of the freezer and beat the heavy cream until it starts to form peaks. Add in the powdered sugar and beat until stiff peaks form. Fold into the cream cheese/chocolate/leche mixture until well combined. Pout into the pie shell and refrigerate for 4 to 6 hours, or until set.
Before serving; put a mixing bowl and beaters, or whisk attachment if using a stand mixer, in the freezer for 10 to 15 minutes. Beat the heavy cream until soft peaks start to form. Add the powdered sugar and chocolate vodka, if using, and beat until stiff peaks form. Spread on top of the set pie and serve.