Chocolate Peppermint Cheesecake Cake

Ingredients:

For the Chocolate Cake Layers:

1 3/4 cup flour

1/2 cup unsweetened dark chocolate cocoa powder

1/2 tsp kosher salt

1 tsp baking soda

1/2 tsp baking powder

1/2 cup brewed coffee, cooled

1/2 cup 2% milk

1/2 cup unsalted butter, softened

1 1/2 cup granulated sugar

2 eggs

For the Cheesecake Layer:

2 pkg low fat (8oz each) cream cheese, softened

2/3 cup granulated sugar

pinch of salt

2 eggs

1/4 cup sour cream

1/3 cup heavy cream

1/2 tsp peppermint extract

1 bag (10oz) Andes Peppermint Crunch baking chips (can substitute Andes Peppermint Crunch bars, chopped)

For the Frosting:

1 pint heavy whipping cream

3 tablespoons powdered sugar

1 teaspoon peppermint extract

½ bag Andes Peppermint Crunch baking chips

Instructions

For the Cakes:

1.       In a small bowl, mix flour, cocoa, salt, baking soda and baking powder. Set aside.

2.       In a measuring cup, mix together cooled coffee and milk. Set aside.

3.       Grease 2- 8inch round baking pans and line the bottom with parchment paper. Set aside.

4.       IN mixer, beat butter and sugar for 5 minutes, until smooth. Add eggs, one at a time. Slowly add in dry ingredients alternating with the coffee and milk mixture, about 3 additions of each.

5.       Pour cake batter evenly into the 2 prepared pans. I also use Wilton's Baking Strips on my pans to keep the cakes from getting rounded on the tops (I found them at Michaels).

6.       Bake in a 350 degree oven for 25 minutes. Remove and cool on wire rack. When completely cooled, you can wrap each layer in plastic wrap and put in the freezer for later assembly! For the

Cheesecake Layer:

7.       Preheat oven to 325 degrees. Using a large roasting pan on the lower 2/3 of the oven, preheat the pan too!

8.       Prepare 8 inch springform (regular cake pan will work fine too) by wrapping bottom of pan (outside) with double layer of foil. Spray pan with nonstick baking spray and line bottom (inside) with a circle of parchment paper. Meanwhile, boil a kettle of water to use later.

9.       Beat cream cheese with granulated sugar for 2-3 minutes until creamy. Add in salt and eggs, one at a time, beating well after each addition. Beat in sour cream, heavy cream and peppermint extract. Fold in baking chips. Pour into prepared 8 inch springform pan. Place pan in center of preheated roasting pan in the oven. Pour boiling water slowly into the roasting pan, until there is about an inch of water coming up the sides of the springform pan.

10.   Bake cheesecake for 45 minutes. Turn oven off and let cheesecake sit in oven for an additional 30 minutes. Remove and cool completely on counter.

11.   When cooled, transfer entire springform pan into the freezer for several hours or overnight. I put it in freezer for about 2 hours. Remove cheesecake and wrap in plastic wrap and return to freezer, or assemble cake.

For the frosting, beat heavy with powdered sugar and peppermint extract until stiff peaks form.

12.   To assemble the cake, lay one frozen layer of chocolate cake on cake plate. Top with frozen cheesecake and second layer of chocolate cake. Frost sides and top with a thin layer of whipped cream to apply a crumb coat. Refrigerate 30 minutes to an hour. Remove from refrigerator and frost remaining cake. Topped with crushed candy.  Refrigerate until ready to eat.

Holiday Party Mix

At Mandy's December Book Club.
Recipe here: http://southern.food.com/recipe/anytime-party-mix-please-everyone-148085

Ingredients:

9 cups toasted corn cereal
4 cups popped popcorn
1 1/2 cups dry roasted peanuts
1 cup packed light brown sugar
1/2 cup butter or 1/2 cup margarine
1/2 cup light corn syrup
1 teaspoon vanilla extract
1/2 teaspoon baking soda
1 3/4 cups Nestle Toll House holiday shapes and morsels
1 (7 1/2 ounce) package white chocolate-covered pretzels

Directions:

1 PREHEAT oven to 250°F.
2 Grease large roasting pan.
3 MIX cereal, popped popcorn and peanuts in large bowl. Pour into prepared pan.
4 COMBINE brown sugar, butter and corn syrup in medium, heavy-duty saucepan. Bring to boil over medium heat, stirring constantly. Boil, without stirring, 5 minutes.
5 Remove from heat; stir in vanilla extract and baking soda. Pour evenly over cereal mixture; stir to coat evenly.
6 BAKE 45 minutes, stirring every 15 minutes.
7 Cool completely in pan, stirring frequently to break apart mixture.
8 Stir in Shapes & Morsels and pretzels. Store in airtight container.

Pumpkin Pie Seeds

Ingredients:
1 cup pumpkin seeds, rinsed and dried
1/2 teaspoon pumpkin pie spice
1/4 teaspoon salt
6 teaspoons sugar
1 tablespoon vegetable oil

Directions:
Spread the pumpkin seeds in a single layer on a large baking sheet and roast them in a 250 degree oven for 45 minutes or until the seeds are completely dry and lightly browned (large seeds may take longer).
 

In a large bowl, stir together the pumpkin pie spice, the salt and 2 teaspoons of the sugar and set aside.  

Heat the oil in a large non-stisk skillet over medium-high heat,.
  

Add the seeds and the rest of the sugar to the skillet, stirring constantly with a wooden spoon until the sugar melts, about 45 seconds.
  

Scrape the seeds into the pumpkin pie spice mixture and stir to coat.
  

Allow the seeds to cool before eating and store in an airtight container.

Caramel-Apple Jello Shots

From the Halloween party!


This was found here: http://www.buzzfeed.com/emofly/how-to-make-delicious-caramel-apple-jello-shots

Recipe notes: You could definitely swap out the vodka for bourbon, use coconut milk instead of evaporated milk, and regular hot chocolate mix if you can’t find caramel hot chocolate.


Makes 40 Jello Shots

INGREDIENTS
Fresh lemon juice from 1 lemon
5 apples (Granny Smith work best)
1/2 cup water
1 envelope caramel hot chocolate mix (Nestle or Land o Lakes; regular hot chocolate is ok too; each envelope is about 1 oz.)
1/4 cup sweetened condensed milk
1/4 cup caramel sauce
1 envelope unflavored knox gelatin
1/4 cup sugar
1 cup vodka

PREPARATION
Cut the apples in half lengthwise. Using a melon baller, scoop out the inside of the apples, taking care to create a shell of even thickness. Set apple halves into cups of a muffin pan and squeeze or brush lemon juice onto cut apples to reduce browning. Place in fridge until filling is ready.

Make filling: In a medium saucepan, combine water with hot chocolate mix and whisk until the cocoa dissolves. Add evaporated milk and caramel sauce and whisk again to combine. Sprinkle gelatin onto mixture evenly and allow to sit about 2 minutes. Heat the mixture over medium-low heat, whisking occasionally, until it just reaches a gentle simmer — this is to ensure gelatin is fully dissolved.

Add sugar and simmer gently for about a minute. Turn off the heat and let mixture cool to warm. Add vodka. Transfer to a container with a spout.
Fill each apple cup with caramel jello mixture. Refrigerate a few hours or overnight.
To serve, place apples flesh-down (Jello down) on cutting board. Cut lengthwise in half, then in half again. Trim off any brown parts with a paring knife. Serve immediately. (The lemon juice can only prevent the browning for so long).

Grilled peaches with brown sugar balsamic glaze

Found on Salon.com...and soooo good!  We selected a slow-churn caramel ice cream to accompany this deliciousness.  OMG.

Ingredients

• 4 not-too-ripe peaches, washed, halved and pitted (too ripe and they fall apart on the grill)
• Balsamic vinegar, to taste, about a tablespoon
• Brown sugar or honey, to taste
• Light olive oil
• 4 leaves fresh basil, chopped, optional
• Ice cream (optional)

Directions

1. Preheat grill
2. Drizzle peaches with balsamic vinegar and then sprinkle liberally with brown sugar. (I like to do this about an hour before grilling so the flavors soak in, but they’ll be delicious either way.)
3. Brush grill with a dab of oil. Place peach halves face-down on grill. Turn after 3 to 4 minutes, after they’ve given up the brightness in their color. Sprinkle flat side (now facing up) with more brown sugar. Remove after another couple of minutes, when they’re soft all the way through when you poke them with a fork.
4. Garnish with basil on and around peaches. Serve with ice cream or by themselves. Drink another hefeweizen. Prepare to have very happy friends.

Easy Oreo Truffles

One package Oreo cookies
1 package low fat cream cheese
White or Semi-Sweet Baker's Chocolate for melting
Sprinkles

Finely crush entire package of Oreo cookies
Mix with room temperature cream cheese
Chill mixture
Shape into small balls
Melt chocolate according to instructions
Dip Oreo balls in chocolate, top with sprinkles and chill until ready to serve

Peanut Butter Temptations

1 cup butter flavored Crisco
1 cup creamy peanut butter
1 cup white sugar
1 cup packed brown sugar
2 eggs
2 tsp vanilla
2 1/2 cups flour
1 1/2 tsp baking soda
1/2 tsp salt
2 packages mini Reese's peanut butter cups

Cream Crisco, peanut butter then add sugars eggs and vanilla.
Mix dry ingredients together and add to the wet ingredients.
Chill dough for 1-2 hours
Shape dough into 1 inch balls
Place in greased mini muffin pans
Bake at 350 for approximately 12 minutes
Remove from oven and place Reese's cup in center of each cookie, add sprinkles

Key Lime Pie

Ingredients
Graham Cracker Crust:
1 paper wrapped package of Graham Crackers
5 tablespoons melted unsalted butter
1/3 cup sugar (I accidentally left this out and it turned out perfectly fine without the sugar)

Filling:
3 egg yolks
Zest from 2 lines (about 1 1/2 teaspoons)
1 14 oz can sweetened condensed milk (I use fat free)
2/3 freshly squeezed lime juice (use key limes - you can find them at Martin's)

Topping:
1 cup heavy whipping cream
3 tablespoons confectioner's sugar
2 teaspoons vanilla
1 teaspoon lime zest

Directions:

For the graham cracker crust:

Preheat the oven to 350 degrees F.
Coat 9-inch pie pan with cooking spray. Add graham crackers to food processor or in a plastic bag and use a rolling pin to crush. Add melted butter and sugar (although I would skip or use less than the recipe lists). Press the mixture into the bottom and sides of the pan, forming a neat border around the edge. Bake the crust until set and golden, 8 minutes. Set aside and cool, but leave oven on.

For the filling: Meanwhile, in a electric mixer with the wire whisk attachment, beat the egg yolks and lime zest at a high speed until very fluffy, abut 5 minutes. Gradually add the condensed milk and continue to beat until thick, 3 or 4 minutes longer. Lower the mixer speed and slowly add the lime juice, mixing just until combined, no longer. Pour mixture into the pie crust. Bake for 10 minutes, or until the filling has set (my oven definitely takes more than 10 minutes). Cool on a wire rack, then refrigerate.

The recipe recommends freezing for 15-20 minutes before serving, but chilled in the refrigerator worked fine for us.

For the topping: Whip the cream, vanilla and the confectioners' sugar until nearly stiff. Serve on top sprinkled with lime zest.

Peach Pie with Crumb Topping

Ingredients
Fresh Peaches (6-8 depending on size)
Cinnamon
Vanilla Extract
Wonder Flour (regular will work too)
Pie Crust
1/2 cup flour
1/2 sugar
1/2 stick butter

Directions
Peel and dice the peaches. Toss with a couple teaspoons of cinnamon, 1-2 teaspoons of vanilla and enough flour to coat.

Pour into a pre-made pie crust (or skip the crust and make as a crumble without a crust).

To make the crumble, mix the flour and sugar. Dice the cold butter into small cubes and mix with hands until you have a doughy consistency. Crumble the mixture over the pie or crumble. Bake at 400 degrees for 35-45 minutes (it's done whenever it is golden brown).

*I just made this for the first time and was a little disappointed with the store bought crust so I would probably just make as a crumble next time and save a few calories...just spray a pie pan or pyrex dish with non-stick spray, add the fruit and crumble on top and bake.