Patriotic Cheesecake Parfaits

We live about a bazillion miles from family right now, and I'm getting excited about my brother visiting for Independence Day.  Here is a dessert idea for his visit.



Recipe and photo are from here:
http://www.becomingmartha.com/2013/05/patriotic-cheesecake-and-meringue.html

To make this, you will need...

• 2 pkg. of cream cheese (8 oz)
• 1 1/2 cup milk
• 1 pkg fat free vanilla instant pudding (4 serving size)
• 1 cup whipping cream
• meringues (buy them already made, or follow a recipe like this one)
• berries (I used strawberries for Canada Day and added blueberries for 4th of July)

Start my beating the cream cheese.  Then, slowly beat in the milk.  Add the pudding mix.  Then, transfer to another bowl (if you are using a stand mixer, or grab a new bowl if you are using a hand mixer), and whip your cream.  Once the cream is whipped, reserve about 3/4 cup for garnishing and then carefully FOLD the remainder into the cream cheese mixture.  Make sure to fold, and not stir or beat, because you don't want to lose the air you just whipped into your cream.

To layer, I started with cream cheese mixture, then crumbled meringues, then berries.  I added another layer of meringue and cream cheese mixture, and then topped it with a dollop of whipped cream. I added some berries to garnish the top as well.

Banana Cream Pie

(Photo & Recipe Credit: www.womansday.com)

Active: 25 min
Total: 25 min plus chilling
Serves: 10

Ingredients
1 9-oz ready-to-fill graham cracker pie crust
1/2 cup sugar
1/4 cup cornstarch
1/8 tsp salt
2 cups whole milk
2 cups heavy cream
4 large egg yolks
1/2 tsp vanilla extract
2 large bananas

Directions
1) In a medium saucepan, whisk together the sugar, cornstarch and salt. Add the milk and a cup of the heavy cream and whisk until fully incorporated. Whisk in the egg yolks. Bring the mixture to a simmer. Gently simmer, stirring occasionally, until thickened, 12-15 mins. Remove from heat and stir in vanilla.
2) Pour half the pudding mixture in the pie crust. Slice the bananas crosswise 1/4 inch thick and arrange in a single layer on top of the pudding. Top with the remaining pudding and smooth the top. Place a piece of plastic wrap directly onto the surface of the pudding. Refrigerate until chilled, at least 3 hours or up to a day.
3) When ready to serve, using an electric mixer, beat the remaining cup of cream in a medium bowl until stiff peak forms. Spread over the pie.

Per Serving:
421 cal
1g fiber
28g fat

Triple Layer Mud Pie

3 squares semi sweet bakers chocolate, melted
1/4 cup canned sweetened condensed milk
1 oreo pie crust
1/2 cup pecans, toasted
2 cups 2% milk
2 pkgs (3.9 oz each) of JELLO instant chocolate pudding
1 tub (8 oz) Cool Whip, thawed and divided

Mix chocoate with condensed milk. Pour into crust. Sprinkle with pecans.

Beat milk and pudding mixes with whisk. Spoon 1.5 cups over the pecans. Stir half the Cool Whip into the remaining pudding and spread over pudding in crust. Top with remaining Cool Whip.

Refrigerate 3 hrs.

Makes 10 servings.

Plum Upside-Down Cake

1/2 cup plus 1 tbsp butter

4 firm, ripe plums. Each cut into 8 wedges.

1/4 cup plus 2/3 cup granulated sugar

1 cup flour

3/4 tsp baking powder

1/4 tsp baking soda

1/4 tsp salt

1 large egg

2/3 cup sour cream

1 tsp pure vanilla extract

parchment paper

Heat oven to 350. Butter an 8 inch cake pan and line the bottom with parchment paper.

Melt the tbsp of butter in a large skillet over medium high heat. Add the plums and 1/4 cup of the sugar and cook, tossing until the sugar dissolves and the juices from the plums become syrupy, 3-4 minutes. Arrange the plums in the cake pan in slightly overlapping concentric circles, starting from the outside. Spoon any pan juices over the top.

In a small bowl, whisk together the flour, baking powder, baking soda, and salt.

With an electric mixer, beat the remaining 1/2 cup of butter and 2/3 cup of the sugar until fluffy. Beat in the egg, sour cream, and vanilla. Gradually add the flour mixture, mixing until just incorporated.

Pour the batter over the plums and bake until a toothpick inserted in the center comes out clean, 50-55 minutes. Let cool in the pan for an hour. Place a large plate over the cake pan and invert the cake onto the plate.

Mint Chip Ice Cream Pie

8 oz chopped semisweet chocolate, melted

4 cups chrisped rice cereal (ie Rice Krispies)

2 pints mint chocolate chip ice cream, slightly softened

In a large bowl, combine the chocolate and cereal until the cereal is completely coated. Transfer to a 9 inch springform pan. Press the mixture into the bottom and 1 inch up the sides of the pan. Freeze just until firm, 5-10 minutes. (A premade chocolate graham cracker crust may work for this too)

Spread the ice cream in the prepared crust and freeze, covered, until firm, for at least 2 hours or up to 3 days.

Blackberry Crumb Cake

(Recipe adapted from Real Simple. Photo by me.)

Hands on time: 20 mins.
Total time: 2 hrs 20 mins (includes cooling).
Serves 4.

Crumb Topping
1/2 cup pecans
1/3 cup brown sugar, firmly packed
1/4 cup flour
2 tbs cold butter

Cake
1/2 cup cold butter
2 cups flour
1 cup granulated sugar
2 tsp baking powder
1 tsp salt
1/2 tsp ground cinnamon
2 large eggs
1 cup milk
1 tsp vanilla extract
1 pound fresh blackberries (~3.5 cups)

Heat oven to 350.

Make crumb topping. In a food processor, pulse nuts, brown sugar, flour and butter until crumbly. Set aside.

Make the cake. Butter an 8 inch square baking pan. In food processor, pulse the butter, flour, granulated sugar, baking powder, salt and cinnamon until crumbly. In a large bowl, whisk together the eggs, milk and vanilla. Add the flour mixture and mix until just combined.

Transfer the cake batter to the pan. Sprinkle with blackberries and crumb topping. Bake until a toothpick comes out clean, 55-60 minutes. Let cool completely before serving.

Philadephia Vanilla Mousse Cheesecake

*
Prep time: 20 mins
Total time: 6 hrs (incl refrig)
Serves: 16

40 Nilla Wafers, crushed (about 1.5 cups)
3 tbs butter, melted
4 packages (32 oz) Philly Cream cheese, softened and divided
1 Tbs + 1 tsp vanilla, divided
3 eggs
1 tub (8 oz) Cool Whip
1 cup sugar

9 inch springform pan

Heat oven to 325.

Mix water, crumbs and butter. Press into bottom of 9 inch springform pan

Beat 3/4 of the cream cheese, 3/4 cup of sugar and 1 tbsp vanilla with mixer until well blended. Add eggs one at a time, mixing on low after each until just blended. Pour over crust.

Bake 50-55 mins or until center is almost set. Run knife around rim of pan to losen cake. Cool completely in pan.

Beat remaining cream cheese, sugar, and vanilla in large bowl until well blended. Whisk in cool whip. Spread over cheesecake. Refrigerate 4 hours. Remove rim of pan before serving. Garnish with fresh berries if desired.

*Note that photo isn't of the cheesecake in the recipe. I couldn't find one to match. This cheesecake has a light and fluffy layer over the heavier cheesecake layer.

Banana Chocolate Chip Cookies

2.5 cups flour
2 tsp baking powder
1/2 tsp salt
1/4 tsp baking soda
1 cup sugar
2/3 butter, softened
2 eggs
1 tsp vanilla extract
1 cup mashed bananas
2 cups semisweet chocolate chips

Preheat oven to 400. Grease cookie sheets. Mix flour, baking powder, salt, and baking soda together. Set aside.

Cream the butter with the sugar until light and fluffy. Beat in the eggs and vanilla. Mix in the mashed bananas. Add the flour mixture, and stir until just combined. Stir in the chocolate chips.

Drop by spoonfuls onto prepared cookie sheets. Bake in preheated oven for 12-15 mins.

Pear-Raspberry Cobbler Pie

Active Time: 30 minutes
Total Time: 1 hour 30 minutes
INGREDIENTS
1 refrigerated ready-to-use pie crust (from a 15-oz box)
1/4 cup slivered almonds
Filling

4 firm-ripe Anjou pears (2 lb)
1/2 cup sugar
2 Tbsp cornstarch
2 containers (6 oz each) fresh raspberries
Cobbler Topping

1/2 cup flour
2 Tbsp sugar
1/2 tsp baking powder
1/4 tsp salt
6 Tbsp heavy cream
1/4 tsp almond extract

PREPARATION
1. Heat oven to 375ºF. Line a 9-in. pie plate with pie crust as package directs; fold edge under without fluting. Press almond slivers into edge of pie crust and set aside.

2. Filling: Peel, halve, core and slice pears; toss with sugar and cornstarch in large bowl. Fold in raspberries. Mound filling in pie shell.

3. Cobbler Topping: Mix flour, sugar, baking powder and salt in medium bowl. Stir cream and extract with fork into flour mixture just until moistened.

4. Place batter in a qt-size ziptop freezer bag; cut off 1/2 in. from one tip. Pipe crisscrossing lines over the filling to make lattice.

5. Bake 20 minutes, then reduce heat to 350ºF and bake 30 to 40 minutes longer until topping is a deep golden color and filling bubbles slightly in center. Cool at least 1 hour before serving.

Nutrition Facts
Yield 8 servings
Amount Per Serving
Calories 359
Total Fat 13g
Saturated Fat 6g
Cholesterol 20mg
Sodium 213mg
Total Carbohydrates 59g
Dietary Fiber 7g
Protein 4g

Layered Jello

Prep time: ~5 hours
Makes: 16 servings (1/2 cup each)

Stir 1.25 cups boiling water into 1 pkg gelatin in a small bowl. Wisk until completely dissolved. Pour 3/4 of the gelatin into a ring mold sprayed with cooking spray. Refrigerate until set but not firm (stick to finger when touched). In a separate bowl mix together remaining jello with ~3 tsp of sour cream. Carefully pour over layer in ring mold. Let each layer set between pourings or you get jello soup.

Repeat process with each jello flavor until desired number of layers is reached. Refrigerate until firm. Store leftovers in the fridge.

Sweet 'n' Tart

1/4 cup apple juice or white grape juice, chilled
2 cups diced, ripe honeydew melon
1 small, Granny Smith apple, cored, cut up
1 small, ripe banana, cut up
1 cup lime sherbert or sorbet

Whirl all ingredients in a blender until thick and smooth. Serves 2.

Applesauce Spice Bars

Applesauce Spice Bars
Adapted from Dorie Greenspan

Cake:
1 1/4 cups all purpose flour
1 tsp baking powder
1/4 tsp baking soda
1 tsp ground cinnamon
1/4 tsp allspice
1/4 tsp ground ginger
1/4 tsp salt
1/2 cup unsalted butter
1 cup packed brown sugar
2 large eggs
1/2 cup unsweetened applesauce
1 tsp vanilla extract
1 T dark rum
1 apple, peeled, cored, and diced (I used Gala)
1/2 cup golden raisins
1/2 cup chopped walnuts

Glaze:
2 1/2 T heavy cream
1/3 cup packed brown sugar
2 1/2 T unsalted butter
1 tsp light corn syrup
1/2 tsp vanilla extract

Preheat the oven to 350 degrees and butter and flour a 9x13 baking pan.

Combine the flour, baking powder, baking soda, salt and spices in a small bowl and set aside.

In a large sauce pan, melt butter over low heat. Add sugar and whisk until the sugar melts and becomes smooth, about 1 minute. Remove from heat and add eggs, one at a time, whisking constantly until well blended. Whisk in applesauce, vanilla and rum. Using a rubber spatula, gently stir in the dry ingredients, mixing only until combined. Add diced apple, raisins, and nuts and stir briefly. Pour mixture into prepared pan and smooth out the top with the spatula. Bake approximately 25 minutes until a toothpick inserted in the center comes out clean. Cool on a wire rack.

When bars are cool, mix glaze. Heat a small saucepan over medium-high heat, melt butter and add sugar, corn syrup, and cream. Whisk frequently until mixture comes to a boil. Reduce heat to medium and simmer for about 5 minutes, continue to whisk frequently. Remove pan from heat and add vanilla. The mixture will foam slightly when you stir in the vanilla.

Top pan with wire rack and invert to transfer to rack. Top bars with a sheet of parchment paper and a cake plate or 2nd rack and invert again to turn bars right-side up.

Pour hot glaze over the bars and spread into a thin, even layer. Let glaze cool before cutting.

Lemon Cream Tart

In order to make this filling you will need a double boiler. If you don't have a double boiler, use a heat safe bowl set over a sauce pan. Fill the sauce pan with about an inch of water and set the bowl over the water, making sure the bowl doesn't actually touch the water. You'll also need either a blender or food processor.

Lemon Cream Tart Filling
Recipe from Dorie Greenspan's Baking: From My Home To Yours

1 cup sugar
Zest of 3 lemons
4 eggs
3/4 cup lemon juice (from 4-5 lemons)
1 cup plus 5 T unsalted butter, at room temperature, cut into small pieces
Prepared pie or tart crust
Blueberry Coulis (see below)

Set pan of water over medium heat. In heat safe bowl, combine sugar and lemon zest. Rub the sugar and zest together with your fingers until the sugar is moist and grainy. Whisk in the eggs, one at a time, followed by the lemon juice.

Set the bowl over the pan and whisk as soon as the mixture begins to heat. Stir constantly to keep the eggs from scrambling as the mixture cooks. Heat the mixture to 180 degrees. The mixture will start off thin and foamy, but will quickly turn thicker. Once the whisk leaves a trail through the mixture, it is almost done. This process will generally take about 10 minutes. The cream will be thick and shiny when it's ready.
When the mixture has reached 180 degrees, pour through a fine mesh strainer into blender or food processor. Let it cool for about 10 minutes, until the temperature falls to about 140 degrees. Turn the blender on high and through the center of the lid, add pieces of butter a couple at a time. Occasionally scrape down the sides of the bowl as it processes, until all the butter is incorporated. Once the butter is all mixed in, continue to blend an additional 3 minutes.

Transfer the lemon cream to a clean bowl and cover with a sheet of plastic wrap, pressing the plastic directly against the cream to prevent a skin from forming. Cover with lid and refrigerate for at least 4 hours.

Preheat oven as directed on crust package or recipe. Roll out pie or tart crust on a well-floured surface. Transfer to tart pans and press lightly in place. Cover crust with a sheet of foil, pressed against the surface. Fill with dried beans or rice and bake about 7-10 minutes. Remove foil and beans and prick the surface of the dough with a fork several times and continue baking about 5-10 more minutes until golden brown. Remove from the oven and let cool.

Topping:
Blueberry Coulis

1 cup fresh blueberries
1 T sugar

Empty blueberries into a food processor. Sprinkle with sugar and pulse several times until blended. Refrigerate until ready to serve.

When cream is ready, spoon into tart shells. Top with blueberry coulis and serve.

Strawberry Cupcakes

Strawberry Cupcakes
Recipe adapted slightly from Martha Stewart Cupcakes

1 3/8 cups all purpose flour
1/4 cup cake flour
1/2 T baking powder
1/2 tsp salt
1/2 cup unsalted butter, at room temperature
1 1/8 cups sugar
1 tsp vanilla extract
2 large eggs
1/2 cup milk
1 cup strawberries, roughly chopped

Preheat oven to 350 degrees and line muffin pans with paper liners or spray with baking spray. Combine flours, baking powder, and salt and sift together.

In mixing bowl, cream butter, sugar and vanilla until light and fluffy, about 2 minutes on medium-high speed. Add in eggs, one at a time, mixing for about 1 minute after each incorporation, scraping sides of bowl as necessary. Add flour mixture and milk, alternating with flour first and last. Beat until well combined on low speed. Fold in strawberry mixture with a rubber spatula.

Fill each muffin cup about 3/4 of the way full and bake until set about 25-30 minutes. Bake on center rack and rotate pans halfway through baking time. Tops should spring back when lightly pressed. Cool in pan about 10 minutes and then cool completely on wire racks. Finish with icing of choice.

Meyer Lemon Bars

Meyer Lemon Bars
Adapted from Food Network Magazine, March 2010 Issue

Crust:
3/4 cup unsalted butter, cold and diced
2 cups all purpose flour
1/4 cup packed brown sugar
1/4 cup sugar
1/4 tsp salt

Filling:
4 large eggs
2 egg yolks
2 cups sugar
1/3 cup all purpose flour, sifted
Zest of 1 Meyer lemon
1 cup Meyer lemon juice (about 5 lemons)
Powdered sugar to sprinkle on top

Preheat oven to 350 degrees. Spray a 9x13 pan with nonstick spray and line with foil, leaving an overhang on each side of 2-3 inches. Spray foil lightly with nonstick spray.

In a food processor, add sugar and pulse 4-5 times. Add brown sugar, flour, salt and butter and pulse until the dough begins to come together. It will be crumbly and dry. Spread into prepared pan and press into an even layer. Bake approximately 25 minutes until golden brown. Reduce heat to 300 degrees.

While the crust cooks, beat eggs and yolks in a mixing bowl. Whisk in sugar and flour until smooth. Add lemon zest and slowly whisk in lemon juice. When crust is baked, remove from oven and pour filling over hot crust and return to oven. Bake until filling is just set, about 30 minutes.

Cool in the pan approximately 30 minutes and then refrigerate in pan at least 2 hours. Use foil to remove bars from the pan and sprinkle with powdered sugar. Cut into 24 bars. Keep extras refrigerated.

*From http://www.homemadebyholman.com/