Dessert
Showing posts with label Dessert. Show all posts
Showing posts with label Dessert. Show all posts

I LIKE SWEET THINGS AND I CANNOT LIE...

I LIKE SWEET THINGS & I CANNOT LIE, ALL YOU GIRLS ARE GONNA DIE


WHEN YOU FIND OUT THEY'RE HEALTHY AND YOU WANNA TAKE A SELFIE!!!!


Twix Bars
makes 10 bars

 Ingredients:

 Cookies:
1/2 cup cashew butter
1 tablespoon honey
1 tablespoon coconut flour
pinch of salt

 Caramel filling:
3/4 cup soft dates (about 9 dates)
2 tablespoons cashew butter
pinch of salt
1/4 cup water

Chocolate coating:
3/4 cup dark chocolate / milk chocolate
1 teaspoon coconut oil

Directions:
To prepare the cookie layer, combine the cashew butter, honey, coconut flour, salt in a bowl & mix well. Transfer the batter to a plate w/ parchment paper, use your hands to form a rectangular shape about 1/2-inch thick. Place in the freezer to set while you prepare the caramel filling.




In a high-speed blender, combine the caramel filling ingredients and blend until well combined. Remove cookie layer from the freezer, and top with the caramel filling.

*You may have left over caramel filling, so feel free to reserve any leftovers as a dip for fresh apple slices.


Place the caramel topped cookie layer back in the freezer to firm up for at least 20 minutes.

Chocolate dip sauce: combine dark/ milk chocolate, coconut oil & melt in microwave. Remove the caramel topped cookie from the freezer & use a knife to cut the cookie layer into 10 thin bars.



I THINK THESE NO BAKE HEALTHY TREAT TWIX BARS ARE AMAZE!!  THEY ARE NOT AS CRUNCHY AS A TWIX BARS SO NEXT TIME AFTER I POUR THE CHOCOLATE SAUCE ON THEM I WILL SPRINKLE CRUSHED NUTS ON TOP TO GIVE THE CRUNCH AFFECT.  HOWEVER THESE DO KICK YOUR SWEET TOOTH TO THE CURB AND TASTE GREAT!!!

VERY SIMILAR TO A REESE PEANUT BUTTER CUP ALSO!!

ENJOY AND PLEASE LEAVE YOUR REVIEWS / COMMENTS...

XOXO CARLA
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Key Lime Cheesecake


KEY LIME CHEESECAKE

So as you can tell from all the cakes I have blogged so far they are ALL cheesecakes lol.  I was always told that they way to a man’s heart is through his stomach. 
That is why Tony loves me sooooo much ;)

This is truly a delish recipe and wanted to share is with all of you.


Lime custard

            6 large egg yolks

3/4 cup sugar

6 tablespoons fresh Key lime juice or regular lime juice

1 teaspoon grated Key lime peel or regular lime peel


Crust

1 3/4 cups graham cracker crumbs (about 12 whole graham crackers)

1/4 cup sugar

1/2 teaspoon salt

1/2 cup (1 stick) unsalted butter, melted


Filling  

2 (8-ounce) packages cream cheese, room temperature

2/3 cup plus 3 tablespoons sugar

2 large eggs

3 tablespoons fresh Key lime juice or regular lime juice

1 tablespoon grated Key lime peel or regular lime peel


1 16-ounce container sour cream


Preparation

For lime custard:
Whisk all ingredients in small saucepan over medium heat until custard thickens and boils for 30 seconds, about 8 minutes. Cool to room temperature, stirring occasionally (mixture will thicken).

For crust:
Preheat oven to 350°F. Wrap 3 layers of foil around outside of 8- to 8 1/2-inch-diameter springform pan with 3-inch-high sides. Butter pan. Stir first 3 ingredients to blend in medium bowl. Mix in butter until moistened. Press crumb mixture evenly onto bottom and 1 1/2 inches up sides of prepared pan. Bake just until set, about 5 minutes. Cool completely. Maintain oven temperature.

For filling:
Place cream cheese, 2/3 cup sugar, eggs, lime juice, and lime peel in processor; blend well.

Spoon custard into crust; smooth top. Carefully spoon filling over. Set cheesecake in large baking pan. Add enough hot water to baking pan to come 1 inch up sides of cheesecake pan. Bake until almost set but not puffed and center moves slightly when pan is gently shaken, about 45 minutes.

Meanwhile, stir sour cream and remaining 3 tablespoons sugar in medium bowl to blend.

Carefully spoon sour cream mixture over hot cheesecake; smooth top. Bake until topping sets, about 10 minutes. Cool 10 minutes. Run knife around sides of pan to loosen. Cool cheesecake completely. Cover and refrigerate overnight.

Do ahead Can be made 2 days ahead. Keep refrigerated. Release pan sides from cheesecake; transfer to platter.
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Healthy Date Bars

I always have a sweet tooth and it is nice to make it go away without filling up with junk.  Date bars are such a sweet healthy treat that everyone can enjoy.  Check out this recipe and let me know what you think!



INGREDIENTS


2 cups chopped and pitted dates
1 cup orange juice
1 teaspoon grated orange rind

2 cups old-fashioned rolled oats
1/2 cup whole wheat flour
1/2 cup wheat germ
1 teaspoon cinnamon
1 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt

1/2 cup honey
1/2 cup light oil (vegtable)


1. In a saucepan, combine dates, orange juice, and orange rind. Bring to a simmer and cook, stirring occasionally, until dates are very soft. Simmer no boil as you want juice leftover. Remove from heat and set aside to cool.


2. Preheat oven to 350F. In a large bowl, combine oats, flour, wheat germ, cinnamon, baking powder, baking soda, and salt.


3. In a smaller bowl, combine honey and oil. Using a sieve, thoroughly drain the liquid from the cooked dates into the honey-oil mixture, stirring well to combine. In a separate bowl, mash dates until smooth.


4. Combine oat and honey mixtures, stirring to mix thoroughly.


5. Press two-thirds of this dough into a 9 x 9-inch cake pan. Spread mashed date filling over this, then gently and evenly pat remaining crumb mixture on top.


4. Bake 30 – 35 minutes or until lightly browned.


Makes about 24 bars.

All Gone :)
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Pumpkin Cheesecake

Pumpkin Cheesecake!  I have made this 4 times and it has been a hit with family & friends! Tony says it is the best cheesecake he has ever had. Thank you Ms. Paula Deen. 

Wishing you all a Happy New Year full of great food!!

Crust:

  • 1 3/4 cups graham cracker crumbs
  • 3 tablespoons light brown sugar
  • 1/2 teaspoon ground cinnamon
  • 1 stick melted salted butter
Filling:
  • 3 (8-ounce) packages cream cheese, at room temperature
  • 1 (15-ounce) can pureed pumpkin
  • 3 eggs plus 1 egg yolk
  • 1/4 cup sour cream
  • 1 1/2 cups sugar
  • 1/2 teaspoon ground cinnamon
  • 1/8 teaspoon fresh ground nutmeg
  • 1/8 teaspoon ground cloves
  • 2 tablespoon all-purpose flour
  • 1 teaspoon vanilla extract

Directions

Preheat oven to 350 degrees F.
For crust:
In medium bowl, combine crumbs, sugar and cinnamon. Add melted butter. Press down flat into a 9-inch springform pan. Set aside.

For filling:
Beat cream cheese until smooth. Add pumpkin puree, eggs, egg yolk, sour cream, sugar and the spices. Add flour and vanilla. Beat together until well combined.
Pour into crust. Spread out evenly and place in oven for 1 hour. Remove from the oven and let sit for 15 minutes. Cover with plastic wrap and refrigerate for 4 hours.
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