Dessert – Rum Chata Cup Cakes

rum chata

Rum Chata Cupcakes
YIELD: 24 cupcakes

Ingredients
½ cup butter (1 stick, at room temperature)
1½ cups sugar
2 cups flour
2 tsp baking powder
½ teaspoon salt
1 cup RumChata
1 tsp vanilla extract
1 tsp cinnamon
4 egg whites

RumChata Cream Cheese Frosting

12 ounces of cream cheese (1½ packages, at room temperature)
½ cup of butter (1 stick, at room temperature)
½ tsp of vanilla
5 tbsp of RumChata
1 package of confectioners’ sugar (2 lb. bag)

Directions

•Preheat oven to 350* •Combine sugar and butter and beat until fluffy
•Mix together flour, baking powder, salt,&cinnamon, set aside
•Mix the RumChata&vanilla together, set aside
•Alternating, add in the flour mixture and RumChata mixture in to the butter and sugar. Start and end with the flour mixture.
•In a clean mixing bowl, beat egg whites until soft peaks form (this will be easiest in an electric mixer)
•Fold egg whites in to the batter – do not do this in an electric mixer, use a spatula
•Fill cupcake liners •Bake for 20 minutes

Frosting Directions:

•Combine butter and cream cheese until smooth
•Add vanilla
•Slowly add confectioners’ sugar
•Mix in RumChata (use more or less based on the thickness of the frosting. use 4 to 5 tbsp)
•Frost the cupcakes

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Dessert – OMG Cheesecake Bites

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This is the most mouth watering, easy, always a HUGE HIT dessert.

9×13 cake pan greased
Pillsbury Crescent rolls 2 packs
1 cup sugar
2 packages cream cheese
1tsp of vanilla

Grease pan
Open unroll and flatten one package of crescent rolls, lay in bottom of pan.

Mix cream cheese , one cup of sugar and vanilla then spears
Evenly over crescent rolls.

Open unroll and flatten 2nd package of crescent rolls, lay on top of cream cheese mixture.

Mix 3/4 cup sugar, one stick of butter melted and 1tsp of cinnamon then pour over top

Bake 30 min at 350 degrees

Cut into squares when cooled

Then sit back and relax and enjoy the compliments

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Dessert – Lime Squares

lime squares

This is a cool, refreshing, citrus-y summer dessert that is so simple and easy to make.  In fact, I’ve made it three times already this month…

It begins with crushed/pulsed animal crackers, believe it or not.  I guarantee that it’ll bring out the kid in you.

The crackers are blended with a little bit of brown sugar, melted butter, and pressed into a square baking pan with a “sling.”  Ever notice that it is difficult to get the first brownie out of a pan?  Next time, try a “sling.” Folded foil is pressed into the pan and lightly greased, making it easier to pull out the dessert and cut them into squares.

The crust is baked and cooled while you make the filling.  I used regular limes for this recipe … the thought of juicing itty bitty key limes was daunting enough.  Whatever you do, DO NOT use bottled lime juice.  Fresh is always better ~

First, a lime is zested (avoid the bitter white pith!) and chopped even finer.  Then it is mixed in with softened cream cheese.  Then a can of sweetened condensed milk is added …

Everything is whisked together and poured onto the baked crust.  Once cooled, this is only chilled in the fridge for a couple of hours.

You can see how easily this is pulled out from the pan.  You do need to run a knife along the side that does not have foil first.  Then you can grab the excess foil on either side and pulling it straight up.

I’ve cut this into 16 equal pieces and have even cut it into 36 bite sized pieces.  Sprinkled toasted coconut is optional, which adds textural interest and tames the lime flavor for those who find it too intense.

I’ve made this with an animal cracker crust and a pretzel crust.  Both were good, although the pretzel crust could have used a wee bit more sugar.  Doesn’t hurt to experiment!  This recipe can be doubled and put into a 9×13 pan.  Sweet!

Dessert – Turtle Cheesecake Bars

turtle cheesecake

Turtle Cheesecake Bars

Packaged right these would be GREAT Gifts for the Holidays

Turtle Cheesecake
Crust
3 cups finely chopped pecans
1 stick unsalted butter, melted
1/3 cup sugar
1/4 teaspoon salt

Cheesecake Filling
24 oz cream cheese, softened
1/4 cup full-fat Greek yogurt or sour cream
3/4 cup sugar
1 tablespoon vanilla
3 large eggs
1 cup semi-sweet chocolate chips

Toppings
1 cup coarsely chopped pecans, toasted
1 11-oz bag caramel candy, unwrapped
1 cup semi-sweet chocolate chips
6 tablespoons milk, divided

Preheat oven to 300 degrees.
Line a 13×9 pan with parchment paper, so that parchment extends over long side of pan.
In a bowl, mix crust ingredients together with a fork; press mixture onto bottom of prepared pan.
Bake crust for 20 minutes; while crust bakes, prepare filling.
Cream together cream cheese, yogurt or sour cream, sugar and vanilla.
Beat in eggs, one at a time.
After crust bakes, remove from oven and immediately sprinkle on 1 cup of semi-sweet chocolate chips.
Pour filling over chocolate chips and return to oven; bake for 50 minutes.
Allow cheesecake to cool for about hour, then place in refrigerator to chill overnight.
When ready to serve, remove cheesecake from pan using parchment paper and place on serving platter, then prepare toppings:
Toast pecans in oven for 10 minutes at 350 degrees.
Unwrap caramels and place in a microwave safe bowl, along with 4 tablespoons milk.
Microwave in 30 second intervals until caramels have melted and sauce is smooth.
Pour caramel sauce over cheesecake and immediately sprinkle on toasted and chopped pecans.
Place chocolate chips in a microwave safe bowl, along with 2 tablespoons milk, and microwave in 30 second intervals, about 2 minutes total.
Stir until smooth and drizzle over caramel-pecan topping.
Allow chocolate to set before serving.

Dessert- Crack Sticks

Crack Rolls Dessert

CRACK ROLLS
WARNING THESE ARE ADDICTING

1 loaf (16 ounces) thinly sliced white bread, crusts removed
1 package (8 ounces) cream cheese, softened
3/4 cup confectioners sugar
1 cup sugar
1-1/2 teaspoon ground cinnamon
3/4 cup butter, melted

Flatten bread with a rolling-pin. In a bowl, combine cream cheese and confectioners’ sugar. In another bowl, combine sugar and cinnamon; set aside. Spread about 1 tablespoon of cheese mixture on each slice of bread. Roll up, jelly roll style. Dip in melted butter, then in cinnamon-sugar. Place on an ungreased baking sheet.
Bake at 350° for 20 minutes or until golden brown.

Yield: 16 roll-ups. Good warm or cold. ADDICTING!

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