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Showing posts with label DESSERT. Show all posts
Showing posts with label DESSERT. Show all posts

RECIPE - Kahlua Pecan Brown Sugar Baked Brie




Ingredients: 

  • 1 whole wheel of Brie (16-19 ounces) Costco sells one, President Brie is the best for this recipe, do not use an expensive Brie 
  • 1 cup Kahlua 
  • 1 cup packed light brown sugar 
  • 1 cup chopped pecans (I do leave mine mostly whole for looks) 
  • Serve with Keebler Club crackers
Directions
  1. Preheat oven to 350 degrees. Start by carefully slicing the rind off the top of the Brie wheel, but do not remove completely. Bake for 15 minutes. When the Brie is done baking, the top can be easily removed to expose the creamy cheese.
  2. While the Brie is baking, in a medium saucepan, bring Kahlua and brown sugar to a boil and simmer for 10-15 minutes, until a syrupy consistency is made. Throw the pecans in for 2 minutes at the end to warm them through and completely cover with the sauce.
  3. Remove the Brie from the oven (removing top rind) and pour Kahlua sauce over the Brie.
  4. Serve warm with crackers.
  5. *Update...some readers have experienced that their Kahlua mixture was too runny. My thoughts are it was too hot for whatever reason. You could make the sauce 15 minutes before you place Brie in the oven and remove from heat, letting it cool a bit and thicken up. If it thickens too much, place it on the heat again slightly. You want a nice pourable consistency.


RECIPE - Easter Egg Cookie Dough Truffles




Ingredients: 

  • 1/2 cup of butter, room temperature (see note) 
  • 3/4 cups packed brown sugar 
  • 2 cups all purpose flour 
  • 2 tsps vanilla extract 
  • 14 oz sweetened condensed milk 
  • 1 cup mini chocolate chips pink, blue, purple, and white candy melts

RECIPE - Cherry Fudge with Dark Chocolate



Ingredients: 
  • 2 1/2 cup white chocolate 
  • 7oz jar Fluff (marshmallow cream) 
  • 3/4 cup butter 
  • 1 cup sugar 
  • 3/4 cup heavy cream pinch salt 
  • 1 Tbsp cherry flavored gelatin 
  • 1/2 cup dried cherries 
  • 10oz dark chocolate, melted

RECIPE - Chocolate Lasagna



Ingredients: 

  • 36 Oreo cookies (regular, not double stuffed) 
  • 6 tablespoons butter, melted
  • 8 oz cream cheese, softened 
  • ¼ cup granulated sugar 
  • 3¼ cups cold milk, plus 
  • 2 tablespoons, divided 
  • 12 oz tub Cool Whip, divided 
  • 2 - 3.9 oz packages chocolate instant pudding mix
  • ½ cup mini chocolate chips

RECIPE - Death By Chocolate Cheesecake



Ingredients 

Crust: 
  • 1 1/4 cup almond flour 
  • 1/4 cup cocoa powder 
  • 1/4 cup Swerve Sweetener 
  • 3 tbsp butter, melted

Filling: 
  • 6 ounces sugar-free dark chocolate, chopped 
  • 1 tbsp butter 
  • 24 ounces cream cheese, softened 
  • 1/2 cup Swerve Sweetener 
  • 1/2 cup powdered Swerve Sweetener 
  • 1 tsp vanilla extract 
  • 3 large eggs, room temperature 
  • 1/4 cup cocoa powder 
  • 1/3 cup heavy cream, room temperature 
  • 2 tsp melted butter for brushing sides of pan

Topping: 
  • 3/4 cup whipping cream 
  • 1/3 cup confectioner's Swerve Sweetener 
  • 3 oz unsweetened chocolate, finely chopped 
  • 1/2 tsp vanilla extract

Instructions

Crust:

  1. Preheat oven to 325F. In a medium bowl, whisk together the almond flour, cocoa powder, and sweetener. Stir in melted butter until well combined.
  2. Press mixture firmly into the bottom of a 9-inch springform pan. Bake 10 to 12 minutes, and then remove and reduce oven temperature to 300F.

Filling:

  1. In a medium saucepan over low heat, melt dark chocolate with butter, stirring until smooth. Set aside to let cool.
  2. In a large bowl, beat cream cheese until smooth. Beat in sweeteners and vanilla extract, then beat in eggs one at a time, scraping down beaters and sides of bowl as needed.
  3. Beat in cocoa powder and heavy cream until well combined, then beat in melted chocolate until mixture is completely smooth.
  4. Brush sides of springform pan with melted butter, taking care not to disturb the crust. Pour filling into pan and gently shake from side to side to even out. Bake 55 to 60 minutes, or until filling is mostly set but still jiggles just a little in the center.
  5. Remove and let cool 15 minutes, then run a sharp knife around the inside of the pan to loosen. Let cool completely. Once cool, remove sides, cover tightly in plastic wrap and refrigerate at least 3 hours.

Topping:

  1. In a medium saucepan over medium heat, combine cream and sweetener. Bring to just a simmer, then remove from heat and add chopped chocolate and vanilla. Let sit 5 minutes and then whisk until smooth.
  2. Pour over the top of the chilled cheesecake, allowing some to drip down the sides. Chill until set.


Notes
Serves 16. Each serving has 11.49 g of carbs and 6.27 g of fiber. Total NET CARBS = 5.22 g.

Food energy: 378kcal Total fat: 32.98g Calories from fat: 296 Cholesterol: 112mg Carbohydrate: 11.49g Total dietary fiber: 6.27g Protein: 7.75g

RECIPE - Pumpkin Cheesecake Cookies




Ingredients: 
  • 8 ounces cream cheese, room temperature 
  • 1/2 cup butter, room temperature 
  • 1/2 cup canned pumpkin (not pumpkin pie mix) 
  • 1 1/2 cups granulated sugar 
  • 1 teaspoon vanilla 
  • 2 cups flour 
  • 1/2 cup graham cracker crumbs 
  • 1 1/2 teaspoons pumpkin pie spice 
  • 1/2 teaspoon cinnamon 
  • 1/2 cup graham cracker crumbs (for rolling the cookies) 
  • 1/4 teaspoon pumpkin pie spice (optional)
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