Triple Chocolate Cheesecake Bars - Keto/Low Carb

These chocolate bars seem almost too decadent for being low‑carb. They’re rich, satisfying, and perfect with a cup of coffee or a cold glass of milk. The chocolate glaze is smooth and glossy, great for an 8×8 pan of bars or brownies—and just as good drizzled over ice cream. The crust is a keeper too...a chocolatey, low‑carb base you can use in all kinds of recipes when you want something different. These bars are an option for anyone who is diabetic or simply watching their sugar intake. Delicious!

INGREDIENTS

Keto Chocolate Pie Crust

1 1/4 cups blanched almond flour

1/4 cup cocoa powder

1/4 cup powdered erythritol sweetener

1/4 tsp salt

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

Cheesecake Bar Filling

1 TBS butter

2 ounces unsweetened chocolate, chopped

2  8-ounce packages cream cheese, softened

3/4 cup powdered erythritol sweetener (or powdered Swerve)

1 tsp vanilla extract

2 large eggs, room temperature

1/4 cup cocoa powder

1/4 cup heavy whipping cream, room temperature

Easy Chocolate Glaze

1/2 cup heavy whipping cream

2 ounces unsweetened chocolate, finely chopped

1/4 cup powdered erythritol sweetener

1/2 tsp vanilla extract

INSTRUCTIONS

To make the crust:

Preheat the oven to 325F degrees.

In a medium bowl, whisk together the almond flour, cocoa powder, sweetener and salt.  Stir in the melted butter until the dough comes together and resembles coarse crumbs. 

If you find that the crust is too crumbly to press into the pan, try adding an additional 1/2 TBS to 1 TBS melted butter, or even just a little bit of water may help.  You should be able to squeeze a ball of the dough, and it should hold together.  Don't add too much water, though, or it may stick to the pan too much.

If you use a glass or ceramic pie pan, you do not need to grease the pan.  If you use a metal pan, you should grease it before pressing the dough into the pan.

Press the crust into the bottom of an 8-inch square baking pan.  

Par-bake for 12 minutes, then remove from the oven and reduce the oven temperature to 300F degrees.

Let the crust cool while you prepare the filling.  

To make the cheesecake filling:

In a small saucepan over low heat, melt the butter and chocolate, stirring until smooth.

In a large bowl, beat the cream cheese and sweetener with an electric mixer until well combined.  Beat in the vanilla, then beat in the eggs one at a time, scraping down the sides of the bowl and the beaters as needed.

Add the cocoa powder and melted chocolate mixture and beat until smooth.  The mixture may be very thick at this point.  Add the cream and mix slowly to avoid splashing, then increase the speed and beat until just combined.

Lightly grease the sides of the baking pan (the sides of the pan that are above the already baked crust), taking care not to disturb the crust that you already baked.  Pour the cheesecake filling over the crust and bake for 30 to 40 minutes at 300F degrees, until the sides are set but the center still jiggles slightly.  Remove from the oven and let cool completely, then refrigerate for at least 3 hours.

Prepare the glaze.

To make the chocolate glaze:

In a small saucepan over medium heat, bring the cream to a simmer. Watch the cream carefully so it doesn't scorch.  Such a small amount of cream can come to a simmer very quickly.  Remove from the heat and immediately add the chopped chocolate.  Let sit for 5 minutes to melt.

Add the sweetener and vanilla and whisk until smooth.  The glaze will seem very thin at first but should thicken up quite a bit as it cools.

Pour the glaze over the completely chilled cheesecake bars, spreading it to the edges with an offset spatula.  Let set for about 30 minutes before cutting into squares.  If you won't be eating these until quite a bit later, you may refrigerate until you are ready to eat.

Carefully, cut into 16 bars, wiping off your knife frequently if the filling is sticking to your knife. 

Refrigerate any leftover bars.

Makes 16 bars

Source: The Ultimate Guide to Keto Baking by Carolyn Ketchum

Janice

Calories: 276 / Fat: 23.7g / Carbs: 7g / Fiber: 3.1g / Protein: 6.1 g

S'more Bars

If you love s'mores as much as I do, you will want to make these often.  These are perfect for when you have a craving but you don't have a campfire. These are a perfect treat for a summer picnic, when you are out camping or for a cold winter day when you are dreaming of  summer.

1 cup (2 sticks) butter, room temperature

1 1/2 cups light brown sugar

2 eggs, room temperature

2 tsp vanilla extract

2 cups flour

2 cups graham cracker crumbs (13 full graham cracker rectangles)

1 tsp baking soda

1/2 tsp salt

3 cups marshmallow fluff (or marshmallow creme)-if too stiff, microwave for about 10 seconds

12 oz milk chocolate chips

Preheat oven to 350F. Prepare a 9x13 baking pan by lining with parchment paper and then spray lightly with a non-stick cooking spray.

In a large mixing bowl, cream together the room temperature butter and brown sugar for a few minutes until light and fluffy.  Add in eggs and vanilla extract and mix until smooth.

In a separate bowl, whisk together flour, graham cracker crumbs, baking soda and salt.  Add the flour mixture to the butter mixture and mix on low speed until a soft dough forms.

Spread 2/3 of the graham cracker cookie dough into an even layer in the prepared baking pan.  Drop spoonfuls of the marshmallow fluff over the cookie dough layer and spread out evenly using the back of a spoon. Sprinkle with the milk chocolate chips.

Drop small pieces of the remaining 1/3 of the cookie dough over the chocolate chip later.  Do not spread out.  The marshmallow fluff and chocolate chips will show through. If you have more chocolate chips on hand, you can sprinkle a few more over the top.

Bake the s'mores bars for approximately 30 minutes until the bars are golden brown.  Remove from the oven and allow the bars to cool in the pan to room temperature.  Remove the bars from the pan and cut into squares.

These bars can be stored in an airtight container at room temperature for several days.  Serve at room temperature or heat in the microwave for 10 seconds.

Makes 24 bars

Source:  cakemehometonight.com

Janice

Key Lime Pie

This Key Lime Pie is creamy, tangy and very refreshing. Simple and delicious for a summer dessert.  It would also be a refreshing treat for Easter dinner.

In a pinch, you can use a store-bought graham cracker crust and whipped dairy topping in a spray can. However, the graham cracker crust and whipped cream topping is not difficult at all.

There is a difference between key lime juice and regular lime juice. I prefer to use key lime juice as it balances the sweetness of this pie. Key lime juice has a stronger more floral aroma and a tarter, more intense taste with just a hint of bitterness.  Regular lime juice is sharper and more straightforwardly acidic.

Graham Cracker Crust

1 1/2 cups graham cracker crumbs (9 full cracker rectangles)

1/3 cup granulated sugar

6 TBS butter, melted

Key Lime Filling

28 oz sweetened condensed milk (2 - 14 oz cans)

1/2 cup light sour cream (I used regular sour cream)

3/4 cup key lime juice 

zest from 2 regular limes or 4 key limes

Whipped Cream Topping

1 cup heavy whipping cream

1/2 cup powdered sugar

1 tsp vanilla extract

Zest an additional lime for garnish, if you wish

For Graham Cracker Crust:

Preheat oven to 375F degrees.

Mix graham cracker crumbs, sugar and butter in a small bowl.  Press the crumb mixture into a 9-inch or 9 1/2-inch Pyrex glass pie pan.  Bake for 7 minutes.  Cool for at least 30 minutes.  Note: You can use an 8-inch pie pan if you wish, however you will have extra crust left over and the pie will be thicker.  The filling does not expand when baking so pour in as much of the filling into the crust that you can.

Key Lime Filling:

Lower the oven temp to 350F degrees.

Using an electric mixer, whisk together sweetened condensed milk, sour cream, key lime juice and lime zest in a medium bowl. Whisk until combined. Pour into prepared graham cracker crust and bake for 10 minutes.

Let pie cool slightly before placing in the refrigerator. Chill for at least 3 hours.

Whipped Cream Topping:

Beat heavy cream and sugar together in a mixer until stiff peaks form.  Beat in vanilla, spread or pipe the whipped cream on top of the cooled pie.  Top with additional lime zest if desired.

Serves 8

Source: Momontimeout.com

Janice

Strawberries and Cream Sheet Cake

I love Summertime, especially when the strawberries finally hit their peak. We took the kids out to the fields this weekend, and they had the best time filling their buckets with juicy berries.  Honestly, I'm pretty sure more berries went into their mouths than their buckets!  When we got home, I couldn't wait to make this delicious strawberry cake with a slightly sweet cream cheese frosting.  I'm sure I will be making this cake again for many summers to come.

Cake

1 lb. strawberries, hulled and sliced (about 2 1/2 cups), divided

1 3/4 cups granulated sugar, divided

2 1/2 cups flour

1 1/2 tsp baking powder

1/2 tsp baking soda

1 cup (2 sticks) unsalted butter, at room temperature

3 large eggs, at room temperature

1/4 cup heavy whipping cream, at room temperature

2 tsp vanilla extract

8 drops red food coloring (optional)

Frosting

4 oz cream cheese, at room temperature

1/2 cup granulated sugar

2 tsp vanilla extract

2 1/2 cups cold heavy whipping cream

For the cake:  Preheat oven to 350F.  Spray a 13 x 18-inch rimmed baking sheet (this is a 1/2 sheet pan), with cooking spray.  

Set aside 3/4 cup of sliced berries to garnish the cake after it is frosted. 

Combine the remaining 1 3/4 cups strawberries and only 1/4 cup sugar in a blender or food processor and puree until smooth (you will have about 1 1/2 cups puree).

Whisk together the flour, baking powder, and baking soda in a medium bowl. Set aside.  Combine the butter and remaining 1 1/2 cups sugar in a stand mixer fitted with the paddle attachment and beat on medium speed until light and fluffy, 3 to 4 minutes.  Beat in the eggs, one at a time, until combined.  Beat in the heavy whipping cream, vanilla, strawberry puree and food coloring.  Reduce the mixer speed to low and gradually beat in the flour mixture until combined.

Transfer the batter to the prepared pan.  Bake until the cake is set and a toothpick inserted into the center comes out clean, 16 to 18 minutes, rotating the pan halfway through.  Let cool completely in the pan on a rack for at least 1 hour.

For the frosting:  Combine the cream cheese, sugar and vanilla in the stand mixer fitted with the whisk attachment and beat on medium speed until smooth, about 1 minute.  Add the heavy whipping cream and beat on medium-high speed until stiff peaks form, 2 to 3 minutes.

Spread the frosting evenly over the cake.  Top with remaining 3/4 cups sliced strawberries that you previously set aside. I arranged the strawberry slices so that each piece of cake received a strawberry slice on top. You may also just scatter the strawberry slices.

Note: To make this cake ahead of time, you can bake the cake a day in advance and frost it before serving.  Store it covered in the refrigerator to keep the frosting fresh.  Add the fresh strawberries to the top right before serving for the best texture.

Because of the cream cheese frosting, any leftover cake should be kept in the refrigerator.  It will keep in an airtight container for several days.

Serves 12-16

Source:  ThePioneerWoman.com

Kaitlin

Lemon Dream Salad

Is it a salad or a dessert? I have been making this recipe for many years.  It is great for Easter, a spring dinner or a summer picnic. This salad is pretty served in a clear glass bowl.  As a dessert, you can serve it in individual glass dishes topped with a few raspberries, strawberries, blueberries or a twist of lemon. This is a family favorite!

1 pint (2 cups) Heavy Whipping Cream, whipped to stiff peaks. (see Note below)

2 TBS powdered sugar (only if you are using the Heavy Whipping Cream)

1 can (22 oz) Lemon Pie Filling

2 cups miniature marshmallows

1 can (15 oz) Mandarin Oranges, well drained

Place the Heavy Whipping Cream with the powdered sugar in a mixing bowl.  Whip until you reach stiff peaks.  Set aside.

In your serving bowl, combine the pie filling and marshmallows. 

Gently fold in the Whipped Cream.  Continue to fold the ingredients until you no longer see streaks of pie filling and cream. 

Gently stir in the oranges making sure you don't break them up too much. 

Refrigerate 1-2 hours before serving.  

 

Note:

You may add 2 TBS of powdered sugar to stabilize and sweeten the whipped cream, if you wish. Or you can use an 8 oz tub of Cool Whip instead of the heavy whipping cream. No need to use the powdered sugar if you are using the Cool Whip.

You may refrigerate the salad overnight; however, the marshmallows will absorb the moisture from the salad and they will become soft and fluffy. Refrigerate to your preference.

Optional Ingredients:

You may also add a 20 oz can of crushed pineapple (very well-drained) and/or a 1/2 cup of flaked coconut.

Serves: 6 - 8

Eileen

Blueberry Sour Cream Coffee Cake

This easy Blueberry Sour Cream Coffee is perfect for breakfast, an afternoon snack or a dessert after dinner.  The sour cream keeps the cake moist and the blueberries add a delicious burst of sweetness.  A sweet frosting piped or drizzled over the top adds another layer of deliciousness. 

1/2 cup butter

3/4 cup granulated sugar

1/4 cup light brown sugar

1 tsp vanilla

2 eggs

1 cup sour cream

3 cups flour

1 tsp baking soda

1 tsp baking powder

1 1/2 cups fresh blueberries, divided

Read directions below very carefully before adding the blueberries as they do not get mixed into the batter. Also, if you are using frozen blueberries, do not thaw them to avoid turning your cake batter blue.

Streusel filling:

5 TBS salted butter, melted

3/4 cup brown sugar

1 1/2 tsp cinnamon

Preheat oven to 350F degrees.

Cream butter and sugars.  Add in vanilla, eggs and sour cream and mix well until completely smooth. Mix in flour, baking soda and baking powder.  Set aside.

In another small bowl, combine the streusel filling and set aside.

Prepare bundt pan by spraying with non-stick cooking spray.  Place half the cake batter in the pan and pat down along the center, making a dent to place filling into.

Spread the streusel filling out into the indented batter.  Top with half of the blueberries (3/4 cup).

Add the remaining batter to the pan and press down, spreading out evenly over the first layer of batter.  Top with the last remaining 3/4 cup of the blueberries.

Bake in a 350F degree oven for 45-55 minutes.  Let the cake cool in the pan for about 10-15 minutes (not any longer than that).  Remove cake to a wire rack so it can cool completely before adding any topping.  

Top with a vanilla or cream cheese frosting or glaze or you can sift powdered sugar over the cake, whichever you prefer.

Serves 10

Source: 3boysandadog.com

Janice

Eileen's Rhubarb Pie

When it is rhubarb season, I always make a rhubarb pie.  I love the sweet and tangy flavor of the rhubarb. My family looks forward to this pie every year.  

Prepare pie dough for a double crust pie.  See "Eileen's Pie Crust" recipe for a delicious flaky pie crust.

6 cups rhubarb, chopped

1 3/4 cups sugar

1/4 tsp salt

1/2 tsp cinnamon

2 TBS quick tapioca

1/3 cup flour

2 TBS butter, add to top of pie filling

Preheat oven to 450 F.

Mix all ingredients, except butter, together; let stand 15 minutes.

Pour rhubarb filling into pie pan lined with the bottom pie crust.  Dot the 2 TBS butter on top of the rhubarb filling.  Cover with top pie crust and crimp edges.  Cut slits in the top pie crust so the steam can escape.  Cover the edge of the crust with foil for the first 30 minutes of baking.  

Bake at 450 F for 15 minutes.  Reduce oven temperature to 350 F and bake for an additional 30 minutes.

Let the pie cool before eating.  Enjoy!

Eileen

Lemon Blueberry Bundt Cake

There’s something about a Lemon Blueberry Bundt Cake that just feels perfect when the weather starts to warm up. The bright lemon and juicy blueberries make this cake taste like Spring! I served this cake for Easter dinner and it quickly disappeared. It is a perfect dessert for lemon lovers and one that I will definitely be making often.

For the cake:

2 cups fresh blueberries - tossed in 1 TBS flour

2 and 3/4 cups flour

1 tsp baking powder

1/2 tsp baking soda

1 tsp salt

3/4 cup unsalted butter (1 1/2 sticks), softened to room temperature 

2 cups granulated sugar

4 large eggs, room temperature

2 tsp vanilla extract

1/3 cup lemon juice

2 TBS lemon zest

1/4 cup canola or vegetable oil

1 cup full fat sour cream, room temperature

For the lemon glaze:

1 cup powdered sugar

2-3 TBS lemon juice

Pre-heat oven to 350F degrees.

To make the cake, add the blueberries and 1 TBS of flour to a mixing bowl and toss together until all of the blueberries are coated with the flour.  Tossing the blueberries in flour prevents the blueberries from sinking to the bottom of your cake.  Set aside.

In a large mixing bowl, whisk together the flour, baking powder, baking soda and salt. Set aside.

In another large bowl, using an electric mixer, beat the butter and sugar for about 4 to 5 minutes until light and fluffy.

Mix in the eggs one at a time into the butter/sugar mixture until well combined, then mix in the vanilla.  Slowly mix in the lemon juice, lemon zest and the oil.

Add the dry ingredients in three additions alternating with the sour cream, beginning and ending with the dry ingredients on low speed.  Mix in each addition until just combined, making sure not to over mix the batter.  There will be quite a bit of batter, so I suggest using a rubber spatula to turn the batter a few times to make sure everything is well combined.  Then add the blueberries and gently fold them into the batter until just combined.

Spray a 10-inch bundt pan well with nonstick cooking spray.  Pour the batter into the prepared bundt pan and evenly spread it around.

Bake at 350F degrees for 50-65 minutes or until a toothpick inserted into the cake comes out clean.  Check for doneness starting at 50 minutes.  You may need to cover loosely with foil, if needed, for the last 5 to 10 minutes of baking to prevent excess browning.

Remove from the oven and cool in the pan on a wire rack for 30 minutes, then gently invert the cake onto the wire rack to finish cooling.

To make the glaze:
In a medium sized mixing bowl, whisk together the powdered sugar and lemon juice until well combined and no lumps remain.  If the glaze is too thick, add a little more lemon juice. If the glaze is too thin, add a little more powdered sugar to thicken it up.

Slowly, pour the glaze on top of the cooled bundt cake and allow to sit for about 10 to 15 minutes so the glaze can harden.  Enjoy!

Serves 12

Source:  livewellbakeoften.com

Kaitlin

Bunny Cake

My Mom made this Bunny Cake every year for Easter when we were kids, and it quickly became a treasured tradition. I’ve carried that tradition forward as it brings back fond childhood memories. If you make this with a dark chocolate cake mix and frost it with Betty Crocker Fluffy White Frosting, it tastes just like the Snowball cake treats you may remember enjoying as a kid— nostalgic, and irresistibly delicious.  Please read the tips below before making this cake.

1 box cake mix of your favorite flavor. My favorite is chocolate!

1 (7.2 oz) box Betty Crocker Home Style Frosting Mix-Fluffy White

Coconut

Green food coloring

Jellybeans

Bake any flavor layer cake mix in two round layer pans (8" or 9" pans).  Bake according to the package directions.

Let cake cool completely on a wire rack.

Prepare the Betty Crocker Fluffy White Frosting Mix as directed on the package. Set aside.

Cut one layer in half; put halves together with frosting.  Stand cake upright on the cut edge.

With a sharp knife, cut a notch about a third of the way around the semicircle, forming the bunny's head. Save this cutout piece for the tail.  Secure the tail in place with a wooden toothpick.  Frost the bunny with remaining frosting.  Sprinkle generously with shredded coconut.  You may want to gently pat the coconut into the frosting to adhere it to the sides of the bunny.

Make ears out of white paper and color inside pink with crayon.  Or you may use pink construction paper. Fold (crease) in half and stick the ears into the top of the bunny's head.

Use pink jellybeans for the eyes and nose.  For the grass, place some coconut in a glass jar or in a Ziploc bag.  Add a few drops of green food coloring and shake the jar or bag to color the coconut.  Add more green food coloring until you achieve the desired color.

Place additional jellybeans in clusters of 3 around the bunny.  I like to put a few small black jellybeans or chocolate covered raisins near the bunny's tail.  The little kids usually find this so funny! 😆

You will only use one layer of the cake. You may wrap and freeze the unused layer and save it when you have a craving for a piece of cake.   

**Tip:  If you want a fatter bunny, you can cut the second layer of cake in half and add that to the bunny. (3 - half layers for the body).  However, you will need to shave off some of the cake on the sides of the head and tail a little bit or the bunny will have a very wide head and tail. 

** The box of Betty Crocker Fluffy frosting that I use may be somewhat difficult to find. If your store carries it, it most likely will be on the top shelf in the frosting aisle.  I have been able to find this at Woodman's, Wal-Mart, Piggly Wiggly and Festival Foods.  If you cannot locate this frosting, you may make it from scratch by following a recipe for "Seven Minute Frosting" that uses egg whites, sugar, water and cream of tartar.  This is a sticky 'marshmallowy' flavored frosting.

Source: Betty Crocker-Cake and Frosting Mix Cookbook 

Eileen and Janice

Key Lime Cheesecake

My niece asked me to make a key lime cheesecake for her nursing school graduation dinner, and it ended up being such a hit. The bright, citrusy flavor was perfect for the celebration. This makes a wonderful spring dessert too. Everyone enjoyed it.

Special Equipment

1 9 -inch round 2 3/4" high springform pan
1 slow cooker liner (optional but recommended)
18-inch-wide heavy-duty aluminum foil
1 large roasting pan
parchment paper
nonstick cooking spray

Crust

14 full sheets graham crackers (2 scant cups crumbs)
3 TBS granulated sugar
8 TBS butter melted

Cheesecake Filling

4 (8 oz) pkgs cream cheese, very soft (full fat is best)
1 cup + 2 TBS granulated sugar

2 TBS cornstarch

1 cup sour cream at room temperature

1/2 cup key lime juice at room temperature (see notes)

1 tsp key lime zest (or regular lime zest)
1 1/2 tsp vanilla extract
4 large eggs at room temperature
1 large egg yolk at room temperature

Whipped Topping

1 tsp unflavored gelatin (optional see notes)
1 1/2 TBS water (optional see notes)
1 cup cold heavy whipping cream
3 TBS powdered sugar
1 tsp vanilla extract

Toppings

Fresh raspberries, sliced strawberries, lime wedges, lime zest and fresh mint (optional)

Instructions

Preheat oven to 325F. Begin boiling a large pot of water (about 4 quarts) for the water bath (you may not need all of it).

Line the bottom of a 9" spring form pan with parchment paper and lightly grease the inside of your entire pan with nonstick cooking spray. (The parchment will allow you to transfer your cheesecake later.)

Crust

Add Graham crackers to a food processor and pulse until finely ground (or crush in a bag with a rolling pin). Add butter and sugar and pulse (or stir) until evenly combined.

Add to the greased springform pan and firmly press the crumbs down on the bottom of the pan using the bottom of a small bowl or measuring cup until you have a compact, even layer.

Bake crust at 325F for 10 minutes. Cool completely on a wire rack. (You can prep filling while the crust cools.)

Waterproof pan

Waterproofing step 1: Place 2 large 18" x 18" pieces of aluminum foil on a flat surface underneath the pan in the form of a “+.” Gently fold (to make sure you don't create any holes) up the sides of the foil around the pan. If you don't add the bag in the next step, then double wrap the foil.

Waterproofing step 2 (optional but HIGHLY recommended): Place foil lined springform pan in the center bottom of slow cooker liner or oven roasting bag. Bring the liner bag up to the top of the pan then gather excess to one side and tie it in a knot.

Cheesecake filling

Add cream cheese to the bowl of an electric mixer fitted with the paddle attachment and beat on medium speed until light and fluffy, about 4 minutes (no less!). Add sugar and cornstarch and beat 5 additional minutes on medium speed.

Add the sour cream, lime juice, lime zest, vanilla and beat until blended. Add the eggs one at a time followed by the egg yolk, beating as little as possible, just until combined after each addition (overbeating once you add the eggs can cause cracks and the cheesecake to deflate).

Pour mixture onto cooled crust. Drop the pan on counter a few times to get rid of any air bubbles.

Water Bath

Place cheesecake in a large roasting pan then place the roasting pan in the preheated oven. Using a glass liquid measuring cup or pitcher, carefully pour in enough boiling water (add it low in the corner of the pan) until it reaches halfway up the side of the springform pan.

Bake

Bake the cheesecake at 325F for 65-85 minutes or until edges are firm and the center 2-3 of the cheesecake is still wobbly. (DON'T open door before 65 minutes, this can cause cracks.)

Chill

Turn off the oven and crack the oven door open. Allow the cheesecake to cool in the oven for 60 minutes, then remove it to a wire rack.

Gently run a hot knife along the edges of the cheesecake and unclamp the cheesecake (to prevent cracking). Continue to cool for 2-3 hours or until cheesecake is completely cooled.

Cover the cheesecake with foil or transfer to a cake caddy and chill in the refrigerator overnight, best if 24 hours.

Whipped Topping

Optional for stabilized whipped cream: Add unflavored gelatin to a microwave safe bowl then pour the cold water over top; let stand for 5 minutes. Microwave for 10 seconds. Stir the mixture, then set aside to cool.

Add heavy cream, powdered sugar, and vanilla extract to a large mixing bowl. Whip using an electric hand mixer just until soft peaks form.

Turn the mixer to low and slowly pour in the gelatin mixture. Mix until well combined then increase the speed to medium and continue mixing until stiff peaks form.

Transfer whipped cream to a piping bag fitted with a large tip. You can pipe the stabilized whipped cream onto the room temperature cheesecake before you pop it into the fridge or any time after that.  The beauty of stabilized whipped cream is it will hold its shape indefinitely.  If using regular whipped cream, top just before serving. Garnish cheesecake with berries, lime wedges, lime zest and mint if desired.


TIPS:

Key lime juice and zest:  You can also use bottled key lime juice traditionally located next to the regular lime juice and the zest of either key limes or regular/Persian limes.  

Key lime juice substitute:  If you can’t locate key limes, use 6 TBS regular lime juice + 2 TBS lemon juice.

Stabilized whipped cream: Stabilized whipped cream is heavy cream that has been whipped with sugar and gelatin in order to give it structure but it doesn’t alter the flavor – it’s magic!  It can be added to the cheesecake at any point after it’s cooled and it won’t deflate or weep and will hold its shape long after the last bite of cheesecake is gone.  

Chill gelatin.  Make sure to let your gelatin cool slightly before mixing it into the whipped cream, you don’t want it to be too hot when you add it to the bowl.  On the opposite end of the spectrum, don’t wait too long or the gelatin can harden.  If it has hardened, microwave it again for 10 seconds.

Don’t overbeat eggs:  Eggs trap air, which can rise up and cause cracks and/or the cheesecake to deflate, so mix the eggs/cheesecake filling as little as possible once they’re added.

Don’t overbake:  Overbaking the cheesecake causes the filling to shrink and crack.  You want the edges to be firm but the center to wobble slightly when shaken. If there is no wiggle, the cheesecake is overbaked and likely to crack.

If the cheesecake cracks:  If you follow the above tips for success, you shouldn’t have any cracks!  If you happen to have a crack in your cheesecake, cover the entire surface with whipped cream and/or raspberries no one will know!

HOW TO STORE
This key lime cheesecake should be covered and stored in the refrigerator.  It is at its prime 24-48 hours after making, but is good for up to 7 days. 

HOW TO FREEZE

Cool cheesecake completely and refrigerate for at least 8 hours.

Place chilled cheesecake on a baking pan and place, uncovered, in the freezer.  
Freeze until firm.

Remove from the freezer then wrap cheesecake in plastic wrap followed by heavy duty aluminum foil and finally in a large heavy duty freezer bag.

Freeze for up to 2 months.

To thaw, remove key lime cheesecake from the freezer to the refrigerator.  Let thaw overnight.

Top with whipped cream and serve.


Source: Carlsbadcravings.com

Kimberly

Poppyseed Cake with Lemon Filling

Lemon Poppyseed Cake has been a family favorite for as long as I can remember. I’ve made it for so many birthdays over the years, and it always brings a little sunshine to the table. It looks impressive yet is simple to make. This would also be perfect for an Easter dessert.

1 white boxed cake mix

1 can Lemon Pudding & Pie Filling

1/4 to 1/2 cup poppyseed (depending on your taste)

1 (7.2 oz) box Betty Crocker Home Style Frosting Mix-Fluffy White

Line two 9" round cake pans with wax paper or parchment paper.  Grease and flour the wax paper.  Set aside.

Soak poppyseeds in water, using the amount of water called for on the cake mix box.  Soak for one hour.

Prepare cake according to the directions on the box.  Make sure you use the water that the poppyseeds are soaking in.

Pour cake batter evenly into the two round pans.  Bake according to directions on the box.

Once cake has completely cooled, prepare the frosting according to the directions on the box. Set frosting aside.

Spread desired amount of the lemon pie filling between the cake layers (several large spoonfuls). You will not need the entire can of lemon filling. To prevent the top layer of cake from sliding off the lemon layer, once you have placed the top layer of cake on, poke about 4 or 5 full-size spaghetti noodles all the way into the cake to hold it in place.  Make sure you remove the spaghetti when you serve the cake.  You wouldn't want anyone to bite into it. 

Frost the top and sides of the cake with the fluffy white frosting.  For a pretty presentation, make peaks/swirls of frosting by taking a metal frosting spreader or back of a metal spoon and press into the frosting and lift it off to create the pointy peaks. 

You can sprinkle the top of the cake with yellow decorating sugar to add a little sparkle.  

Place leftover cake in the refrigerator, however it is best to then serve at room temperature.  You may place the cake in a covered glass dome or Tupperware cake carrier.  Otherwise, make a tent of Saran plastic wrap by poking a few toothpicks on the top and sides of the cake and gently drape the plastic wrap over and around the cake to preserve its freshness.

** The box of Betty Crocker Fluffy frosting that I use may be somewhat difficult to find. If your store carries it, it most likely will be on the top shelf in the frosting aisle.  I have been able to find this at Woodman's, Wal-Mart, Piggly Wiggly and Festival Foods.  If you cannot locate this frosting, you may make it from scratch by following a recipe for "Seven Minute Frosting" that uses egg whites, sugar, water and cream of tartar.  This is a sticky 'marshmallowy' flavored frosting.

Enjoy!

Eileen

Gajar Ka Halwa (Indian Carrot Pudding)

A friend at work brought this carrot pudding for our Christmas lunch.  I enjoy trying new foods and this dessert was delicious.  He was so happy when I asked him for the recipe.  I made this for my family and they really enjoyed it.

4 TBS butter (or you can use ghee)

4 cups finely grated organic carrots

2 cups whole milk

1/2 - 3/4 cup sugar

1/2 tsp ground cardamom

1/3 cup cashews, almond slices or pistachios

Melt the butter in a heavy bottom saucepan.  Add grated carrots to the melted butter and cook over a low heat for 10 minutes until you get a nice aroma from the carrots.  The carrots will turn a deeper orange color.

Adjust the heat to medium-low and add the milk and stir often.  After a while the milk will begin to froth and foam up. Then the mixture will start to reduce slowly.  Keep stirring the mixture often so the milk doesn't stick to the bottom of the pan.  Cook the mixture until the milk is reduced by about 75%.  This will take a while.  I think it took about an hour or so for me.  

Next, add the sugar to taste. Stir until well combined and the sugar has dissolved.  Add the ground cardamom and stir until combined and the milk has evaporated.  The mixture should be thick.  

When the mixture has thickened, it is ready to eat!  You can garnish the pudding with more nuts.

Enjoy this pudding warm, at room temperature or cold.  I prefer it either warm or at room temperature.

Serves 4-6

Source:  Pavan Naidu

Kimberly

Peanut Butter Nutella Swirl Cookies

I love anything peanut butter and chocolate flavored.  So, naturally, I just had to make these cookies. Instead of the peanut butter flavored morsels, I added Reese's Pieces.  You may also use chocolate chips or chopped peanuts instead.  However, I highly recommend the Reese's Pieces!

2 1/4 cups flour

1 tsp baking powder

1 tsp baking soda

1/2 tsp salt

1/2 cup (1 stick) butter, softened to room temperature 

1/2 cup shortening, room temperature 

1 cup packed light brown sugar

1/2 cup granulated sugar

2 large eggs, room temperature

1 1/4 cups creamy peanut butter

1 tsp vanilla extract

1 1/2 cups peanut butter-flavored morsels **I used Reese's Pieces instead

6 TBS Nutella

Additional granulated sugar for rolling the cookie balls in (about 1/2 cup)

Whisk flour, baking powder, baking soda, and salt together in a medium bowl.  Set aside.

In a large bowl, using a mixer, beat the butter and shortening together on medium-high speed until smooth about 1 minute. Add the brown sugar and granulated sugar and beat on medium-high speed until creamed, abut 2 minutes.  Add the eggs and beat on high speed until combined, about 1 minute.  Scrape down the sides and the bottom of the bowl and beat again as needed to combine.  Add the peanut butter and vanilla extract and beat on medium-high speed until combined.

Add the dry ingredients to the wet ingredients and mix on low speed until combined.  With the mixer running on low speed, beat in the peanut butter morsels (or Reese's Pieces).  Once combined, beat in the Nutella for 10 seconds.  Don't completely mix it in...you want Nutella swirls.

Cover and chill the dough in the refrigerator for at least 1 hour (or up to 4 days).  If chilling for longer than 3 hours, allow it to sit at room temperature for at least 30 minutes before rolling and baking because the dough will be quite hard.

Preheat oven to 350F.  Line baking sheets with parchment paper.  Set aside.

Roll balls of dough, 1 tablespoon of dough per cookie, then roll each in sugar to coat.  Place the dough balls 3 inches apart on the baking sheets.  Press a fork into the tops to create the crisscross pattern.

Bake for 12 to 13 minutes until lightly browned on the sides. The centers will look soft. Do not over bake. Remove from the oven and allow the cookies to cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.

Cookies will stay fresh in an airtight container at room temperature for up to a week.

Makes about 50-70 cookies, depending on the size that you roll them 

Source: Sally's Cookie Addiction

Janice

Spritz Cookies

Spritz cookies are delicate and buttery, with a subtle hint of almond. They’re a classic favorite during the Christmas season, but by simply changing the cookie press die to a floral design, they’re perfect for any time of the year. The flower cookies are fun to serve at a Ladie's Tea or at a wedding shower or birthday party.

1 cup butter

1/2 cup plus 1 TBS sugar

1 egg

1/4 tsp salt

1 tsp vanilla extract

1/2 tsp almond extract

2 1/2 cups flour  

Colored sugar or candies for decorating.

If you wish to make a light, pastel colored dough, add:  4 TBS fruit-flavored Jell-O gelatin, minus the 1 TBS sugar,

Preheat oven to 400F degrees.

Cream butter and add sugar.  Mix for about 2 or 3 minutes. Blend in egg, salt, extracts and flour.  Mix well. Knead dough in hands until it is soft and pliable. 

It is best if you make the cookies immediately and do not refrigerate the dough.  However, if you do refrigerate, the dough will be very firm.  Let it come to room temperature before using  so the dough is pliable enough to work with.

Press the dough through a Spritz cookie press onto an ungreased and cold cookie sheet.  Also, do not use parchment paper.  It may take several attempts to get the cookie machine to produce a properly formed cookie. 

Decorate with sprinkles, jimmies or colored sugar, if desired. If your colored sugar or sprinkles don't stick, and they just roll off your cookie, dip your finger in water and then dip your finger in the sugar/sprinkles and pat them onto your cookie so they stick. 

Bake for about 8 minutes or until edges just begin to turn light brown.  Do not overbake.

You will need to wipe the grease from the cookie sheet with a paper towel and possibly put the cookie sheet in the refrigerator for a couple minutes to get it cold again before pressing out the next batch of cookies.

The baking time will be different depending on the cookie die that you choose.  Stars are smaller and may not take as long to bake as a Christmas tree, Christmas bell or a flower, which are a little thicker cookie.  Therefore, do not put stars on the same sheet as the thicker cookies.

Makes about 6 dozen cookies

Janice

White Chocolate Peanut Butter Candy

While visiting my aunt one afternoon, her neighbor dropped by with a batch of homemade White Chocolate Peanut Butter Candy. We brewed a pot of coffee and sampled the treats together, and wow—were they delicious! My aunt’s neighbor was more than happy to share the recipe with us.

1 lb white chocolate, cut into chunks (I used Vanilla Flavored Candy Coating)

1/2 cup chunky peanut butter

1/2 cup semi-sweet chocolate chips

4 tsp Half and Half

Line a quarter sheet baking pan (9x13 flat pan) with parchment paper.   

Place the white chocolate and the peanut butter in a medium size microwave-safe bowl.  Microwave on medium heat (50% power) for about 2 minutes.  Stir and microwave for 2 more minutes.  Mix well until melted and combined.

Spread into a thin layer on the pan.

In a small bowl, combine the chocolate chips and cream.  Microwave on High for 30 seconds.  Stir until smooth.  You may need to microwave another 30 seconds if it's not completely melted.  Stir well.  Do not microwave too long or the chocolate with get thick and seize.

Drizzle the chocolate mixture over the white chocolate layer.  Using a knife, swirl the chocolate.  (an easy way to do this is to drizzle straight lines one way, and then using your knife, drag it through the opposite way and slightly swirl your knife).  

Place in the freezer for about 5 minutes, or until set.  Break into pieces. Brew up some coffee, share with a neighbor or friend and enjoy!

For a sweet and salty variation, you can put broken thin pretzels on the pan and pour the mixture on top of the pretzels. You can then sprinkle a little salt on top of the chocolate, if you wish. 

Janice

Cranberry Bars

I was looking for a treat that I could make for the Christmas holiday. This recipe caught my eye...they were exactly what I was looking for. These cranberry bars are sweet, a bit tart, and totally buttery.  Absolutely delicious!

I did not use orange zest in my bars. However, I did add the almonds and the almond extract. I doubled this recipe and baked them in a 1/2 sheet pan, which made 32 bars.  Instead of dusting my bars with the powdered sugar, I made the icing recipe below and drizzled over my bars.  A single recipe of the icing was plenty, as it makes quite a bit. I also sprinkled additional sliced almonds on top of the icing.

1/2 cup butter, room temperature

1 1/2 cups granulated sugar

2 large eggs, room temperature

1 tsp vanilla extract

zest from one medium orange (optional)

1 1/2 cups flour

1/4 tsp salt

1 tsp baking powder

1/2 cup sliced almonds

2 cups cranberries (fresh or frozen)

Powdered sugar (for dusting on top of the bars, or you can drizzle the bars with icing)

Icing (Optional):

1 1/2 cups powdered sugar

1/2 tsp almond extract (optional for flavor)

1/2 tsp vanilla extract

2 TBS melted butter

1-2 TBS warm water (amount will depend on consistency of icing)

Preheat oven to 350F degrees.  Grease a 9x13 pan.  You can also line the pan with parchment paper.  This will make it easier to pull the bars out of the pan and cut.

Using a mixer, beat together the granulated sugar, butter and orange zest (if using), until light and fluffy.  Add eggs one at a time and vanilla and beat until mixed, scraping down sides of bowl as necessary.

Slowly, add the dry ingredients and mix until just combined.  Fold in the almonds (if using) and cranberries with a spatula.

With your fingers, take small pieces of dough and scatter them evenly over the greased pan.  The dough is sticky so grease your hands (cooking spray works well) and gently press it down as best as you can so it covers the entire pan. If it's not perfect, don't worry, it will bake together nicely. However, make sure the cranberries are fairly evenly distributed among the pan and you don't have an abundance in one area and no cranberries in another area.

Bake for 40-50 minutes.  The edges will be light brown and the tops will have spots of light brown.  Cool completely.  I recommend that you cut the bars before putting the icing on them.

To make the icing, whisk all the ingredients together until smooth.  Drizzle icing onto cooled cranberry bars.  I immediately sprinkled additional sliced almonds on top of the icing then a little bit more icing to keep the almonds from falling off....sort of as a glue to hold them on.  

Store in an airtight container at room temperature for 3 days or for up to 5 days in the refrigerator.  You also can freeze them for up to 3 months.

Makes about 16 bars

Source:  stuckonsweet.com

Kimberly