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      Recipes — cheescake

      Irish Creamy Chocolate Cheesecake

      Irish Creamy Chocolate Cheesecake

       Who doesn't love the rich and creamy special treat of Bailey's Irish cream? It's the perfect companion to your baking for St. Patty's day. The options are limitless! I had a difficult time deciding this one. But I kept going back to chocolate cheesecake with a little bit of Bailey's and some good vanilla.  It's the perfect sweet addition to your St. Patrick's festivities. Top it with chocolate curls or a little ganache  and fresh raspberries. Don't forget the green with a single sprig of mint.  

      While waiting for the cheesecake to bake, add a little Bailey's to your coffee and sip and enjoy your St Patrick's day. 

      INGREDIENTS

      CRUST

      • 1 1/2 cups Oreo crumbs, (2 rows)
      • 3 Tbsp butter, , melted

      CHEESECAKE FILLING

      • 4 (8 oz) packages cream cheese, room temperature
      • 1 cup sugar
      • 1 Tbsp flour
      • 3/4 cup cocoa powder
      • 3/4 cup sour cream
      • 5 Tbsp Baileys Irish Cream
      • 1 tsp of VanilllaPura Madagascar/rum vanilla extract
      • 4 eggs, room temperature

      CHOCOLATE WHIPPED CREAM

      • 1 cup heavy whipping cream
      • 6 Tbsp powdered sugar
      • 2 Tbsp Baileys Irish Cream
      • 2 Tbsp cocoa powder

      INSTRUCTIONS

      1. Preheat oven to 325 degrees.
      2. Combine Oreo cookie crumbs with butter and press into the bottom of a 9 inch spring form pan. Bake crust for 10 minutes. Set aside to cool.
      3. Reduce oven temperature to 300 degrees. Wrap the outside of the pan with foil, so water from the water bath does not get in.
      4. In a large bowl blend cream cheese, sugar, flour, and cocoa powder together on low speed until smooth. Scrape down the sides of the bowl as necessary. Add sour cream, Baileys and vanilla. Mix until well combined. Add the eggs, one at time, mixing to combine. Pour filling into the crust.
      5. Place the pan in a larger baking dish. Fill the outside pan with warm water, about 1/2 way up the sides of the spring form pan (do not go higher than your foil goes).
      6. Bake cheesecake for 1 hour.
      7. Turn off oven, but do not open the door. Leave in there for 30 minutes.
      1. Crack the oven door and leave in for another 20 minutes.
      2. Remove from the oven and let set on the counter (in the water bath) for 15 minutes. Remove from water bath, remove the foil, and chill for 6-7 hours.
      3. After the cheesecake has cooled make the chocolate curls and whipped cream.
      4. Melt chocolate chips and shortening together until smooth. Spread in a thin layer over the back of a sheet pan. Place in the fridge until set. Remove and let sit on the counter for 3-6 minutes. Use a metal bench scraper or spatula and starting at the edge, scrape the chocolate to make curls.
      5. To make the whipped cream beat together heavy cream, powdered sugar, Baileys, and cocoa powder using a whisk attachment until you have stiff peaks.
      6. Spread whipped cream over the top of the cheesecake. Sprinkle chocolate curls over the top of the whipped cream.
      7. Serve immediately, or store in fridge until ready to serve.

      Kudos to dinner dishes and desserts for sharing this recipe.

       

       

       

       

       

       

       

      Cherry Hand Pies

      Cherry Hand Pies

      Valentine’s Day is coming up and I’m starting to think of some fun sweet confections.   My hubby is a nut for cherry pie. But it can’t be just a boring regular pie. It’s Valentine’s Day for Gosh sakes.  You gotta go the extra step and make them heart shaped hand pies!  This makes them easier to eat and  guilt free for eating more than one or two! The cherry filling is homemade which makes all the difference. Don’t forget to add Indonesian/rum Vanilla. It will bring out the cherry overtones and send these hand pies over the top.  They are irresistibly delish!

      Ingredients

      • 1 can red tart cherries in water; reserving half of the liquid (I buy Oregon Fruit Products, usually sold in the canned fruit section rather than with the canned pie fillings in the baking aisle)
      • 2 tablespoons cornstarch
      • 1/3 cup sugar, plus extra for sprinkling
      • Scant 1/4 teaspoon of almond extract
      • 1-2 tsp Vanillapura Tongan/rum vanilla extract
      • 1 recipe pie crust (see below, or buy if you prefer)
      • Egg wash (1 egg whisked with 1 tablespoon water) 

      Instructions

      1. Mix the cherries, half the liquid from the can, sugar, cornstarch, and almond extract in a heavy-bottomed pan. Cook over medium heat, stirring regularly, for 8-10 minutes or until the liquid turns thick, gels, and bubbles. Remove from heat add vanilla and let cool.
      2. Preheat oven to 425 degrees F and line two cookie sheets with parchment paper. Also, bring the pie crust dough out of the fridge to soften slightly (15 min).
      3. Roll out half of the pie crust on a floured surface. Use a 3 inch, heart-shaped cookie cutter to cut hearts out of the dough. Transfer to parchment-paper-lined cookie sheets.
      4. Spoon a couple tablespoons of cherry filling onto the center of each heart.
      5. Cover each with a second dough heart. Press the edges closed with fork tines.
      6. Use a sharp knife to cut an X (for a kiss) in the top crust.
      7. (Alternately, use a tiny heart cookie cutter to punch a heart out of the center of the top crusts, before placing them over the filling.) Brush each hand pie with egg wash, then sprinkle with sugar.
      8. Bake for 20 minutes, or until crust is golden brown at edges.
      9. Enjoy warm or at room temperature.