Tag Archives: dessert

Four-Cheese Vanilla Bean Cheesecake


1 3/4 cups graham cracker crumbs
3 tablespoons light brown sugar
4 tablespoons butter, melted
1 (8-ounce) container mascarpone cheese, softened to room temperature
1 (6-ounce) log goat cheese, softened to room temperature
1 cup ricotta cheese
1 (8-ounce) package cream cheese, softened to room temperature
1-1/4 cup sugar
1 teaspoons pure vanilla extract
4 eggs
1 vanilla bean cut open lengthwise and seeds scraped


Preheat oven to 350 degrees. Stir together the graham cracker crumbs, light brown sugar, and the melted butter. Wrap the outside of a 9-inch springform pan with at least 2 1/2-inch sides in heavy foil. Place the crumbs in the pan and press on the bottom and about halfway up the sides of the pan. Bake for 10 minutes, then set aside on a wire rack to cool.

Reduce heat to 325 degrees. Beat all four cheeses on medium speed with a paddle attachment until soft and creamy. With the mixer running, slowly add the sugar until incorporated, about 3-4 minutes. Beat in the vanilla extract. Beat in the eggs, one by one until all the yellow has disappeared. Beat in the vanilla bean seeds. Pour the batter into the crust.

Place the springform pan in a larger roasting pan where it can sit flat and has some space around it. Pour boiling water into the roasting pan to a depth of about halfway up the sides of the springform pan. (Be careful not to pour water higher than the foil.) Place in oven and bake for 1 hour and 20-30 minutes or until set in the middle and light golden brown. Turn off oven and crack the door open with a wooden spoon and let the cheesecake sit in oven for 30 minutes. Carefully remove from oven and remove the foil from the cheesecake pan and let cool on wire rack to room temperature. Run a knife around edges to loosen the sides. Refrigerate for at least 5 hours or overnight before cutting.


Peanut Butter Cake


1/2 tsp. baking soda
1 tsp. hot water
2 1/2 cups sugar, granulated
1 1/2 cups cooking oil
4 eggs
1 tsp. vanilla
1 1/2 cups finely chopped dry roasted peanuts
1 cup peanut butter chips
3 1/2 cups flour
1/2 tsp. salt
1 cup buttermilk


Preheat oven to 350 degrees F. Grease and flour a Jelly Roll baking pan.

Dissolve soda in hot water; set aside.

Cream together oil (can use coconut oil) and sugar. Add eggs and vanilla.

Mix peanuts, peanut butter chips, flour and salt together.

Mix flour mixture and buttermilk into sugar mixture.

Add soda water mixture, blend in well. Bake for 30 minutes.


4 ounces white chocolate
1 cup peanut butter
1/2 cup butter
3 cups powdered sugar
1 egg 1 tsp. vanilla
4 Tbsp. water

Melt chocolate, peanut butter and butter. Add powdered sugar, egg, vanilla, water and mix well. Frost cake.

Pistachio Pudding Shots


1 (3.2 oz) box instant pistachio pudding
1/2 cup milk
1 cup vodka (plain or a flavored)
1 cup whipped topping or whipped cream, plus additional for on top if desired
Rainbow sprinkles or shelled pistachio nuts for garnish, if desired


Pour the pudding into mixing bowl.

Add the milk and the vodka and stir until the mixture is completely combined and begins to thicken.

Stir in the whipped topping.

Pour into individual serving containers and refrigerate for an hour or so to allow the pudding to set up a bit more.

Top with additional whip and rainbow sprinkles or shelled pistachio nuts, if desired.

Chocolate Grasshopper Cheesecake


30 fudge mint cookies, crushed (about 1 3/4 cups)
2 tablespoons butter or margarine, melted

4 oz semisweet baking chocolate
3 packages (8 oz each) cream cheese, softened
1 cup sugar
4 eggs
1/3 cup green crème de menthe liqueur

Topping and Garnish, if desired:
Sweetened whipped cream
Crème de menthe thin rectangular candies for garnish, unwrapped, cut in half diagonally


Heat oven to 300F.

Wrap foil around bottom and side of ungreased 9-inch springform pan.

In large bowl, mix crust ingredients with fork until crumbly. Press in bottom and 1 inch up side of pan. Bake 12 minutes. Cool 30 minutes.

In small microwavable bowl, microwave chocolate on High 45 to 60 seconds, stirring once halfway through microwaving, until melted. If necessary, continue to microwave on High in 15-second increments, stirring until smooth. Set aside.

In large bowl, beat cream cheese and sugar with electric mixer on medium speed, scraping bowl frequently, until smooth and creamy. Add eggs, one at a time, beating until smooth after each addition. Stir in liqueur. Pour filling evenly over crust.

Drop 8 to 10 tablespoonfuls melted chocolate randomly onto filling, allowing chocolate to sink into filling. With table knife or small spatula, cut through chocolate and filling to swirl for marbled design.

Bake 1 hour 10 minutes to 1 hour 20 minutes or until set 2 inches from edge of pan.

Remove from oven; run knife around side of cheesecake to loosen. Return to oven; turn oven off and open door slightly.

Cool cheesecake in oven 1 hour.

Remove from oven to cooling rack; cool at room temperature 1 hour. Refrigerate 3 hours.

To serve, remove side of pan.

Spoon whipped cream into decorating bag with large star tip; squeeze bag to pipe cream around top edge of cheesecake. Garnish with candies.

Pineapple Bars


Crust and Topping

1 1/2 cups all purpose flour
1/2 cup sugar
pinch salt
1 1/2 sticks cold butter (cubed)


2 eggs
1 cup sugar
1/3 cup all purpose flour
1/2 cup sour cream
pinch salt
1 16 oz can crushed pineapple – drained

Coconut Drizzle

1 cup confectioners sugar
2 tablespoons half and half
1 teaspoon coconut extract


Spray 9×13 glass baking dish with non stick spray.

Preheat oven to 350 degrees.

Add flour, sugar, salt and cubed butter to mixing bowl, beat until combined and crumbly.

Take 1 cup of the topping mixture and set aside.

Take remaining mixture and firmly press into your baking dish, covering the bottom. Bake 15 minutes.

While crust is baking – whisk eggs in a large bowl.

Add sugar, sour cream, flour and salt.

Gently fold in pineapple

When crust is ready – remove from oven and add filling. Gently spooning over the top of the crust.

Sprinkle with remaining crust mixture you had set aside.

Bake 1 hour or until top is lightly browned.

Cool for 15 minutes.

Using a fork – drizzle glaze mixture over bars.

Lemon Curd Mousse Cake

Yields 1, 9-inch cake



2 cups shortbread cookies
1/4 cup (1/2 stick) unsalted butter, melted

Curd (or use store-bought)

2 1/4 cups sugar
1 cup freshly squeezed lemon juice
3/4 cup (1 1/2 sticks) unsalted butter, cubed
4 large eggs
3 large egg yolks
1 tablespoon cornstarch


1 1/2 cups heavy whipping cream, cold
3/4 cup sugar
5 large egg whites
1/3-1/2 cup water
4 teaspoon unflavored gelatin


Preheat oven to 350º F and lightly grease a 8-9-inch springform pan with butter or non-stick spray.

Pulse shortbread cookies in food processor while drizzling in melted butter (or mix them together in a large bowl) until mixture has consistency of coarse, damp sand.

Turn crust mixture out into pie pan and press down firmly and evenly with your fingers. Place in oven and bake for 12-15 minutes, or until golden.

In a large saucepan, stir together sugar and cornstarch and cook over medium-low heat. Gradually add lemon juice, stirring until cornstarch and sugar are completely dissolved.

Whisk vigorously and beat in eggs and egg yolks. Make sure heat isn’t too high that eggs scramble.

Add in butter and raise heat to medium. Cook, continuing to stir, until mixture thickens and boils. 10-11 minutes.

Transfer to a separate bowl and chill for 4-6 hours, or overnight. Once cold, cover (pressing down onto the curd) with plastic wrap.

Prepare mousse by pouring water into a small saucepan and evenly sprinkling gelatin over the top. Let gelatin “bloom” for 5-10 minutes, or until surface of water is wrinkly and gelatin has softened.

Remove curd from fridge and transfer 1 cup curd to a small saucepan and another 3/4 cup to a separate bowl to set aside. Heat over medium-low until warmed through.

Once gelatin mixture is ready, stir until mixture is clear and gelatin is dissolved.

Note: if you dip your finger in mixture, there should be no grainy texture. Don’t let gelatin boil.

Slowly whisk gelatin into your warmed 1 cup curd, then transfer gelatin curd into the remaining bowl of lemon curd and fold in.

In a separate bowl or mixer, beat egg whites until firm peaks form and slowly add in sugar. Beat until stiff peaks form.

In batches, fold egg whites into gelatin curd mixture. Then beat whipping cream in a separate bowl until stiff peaks form. Again, gradually fold whipped cream into curd mixture.

Using a rubber spatula, spread mousse over cooled crust and smooth out the top. (Refrigerate remaining mousse if there’s extra.) Cover cake and refrigerate 6-8 hours, or overnight.

When ready to serve, take remaining 3/4 cup lemon curd and spread it out smoothly over the top of mousse.

Run a knife along the edge of the springform pan to loosen the edges, slive into wedges and enjoy!

Margarita Pie


1 cup graham cracker crumbs (12 squares)
3 tablespoons powdered sugar
1/4 cup frozen (thawed) margarita mix concentrate
1 pint (2 cups) lime sherbet, softened
1/3 cup frozen (thawed) margarita mix concentrate
3 tablespoons tequila, if desired
2 cups vanilla frozen yogurt, softened


In small bowl, mix cracker crumbs and powdered sugar.

Stir in 1/4 cup margarita mix until crumbly.

Press mixture firmly against bottom and side of 9-inch glass pie plate.

In large bowl, mix sherbet, 1/3 cup margarita mix and the tequila.

Gently swirl in frozen yogurt. Spoon mixture into crust; spread evenly.

Cover; freeze 4 to 6 hours or until firm