Chocolate Pumpkin Cheesecake with Salted Caramel Topping
Prep Time: 45 minutes (plus 2 hours cooling time) / Cook Time: 90 minutes / Servings: 8-10
- 1 bag of Oreo Cookies, centers removed
- 1/2 cup unsalted butter, melted
- 1/2 cup semi-sweet chocolate chips
- 2 packets instant coffee (enough to make 2 cups or .14 oz.)
- 1 can (30 oz.) pumpkin pie mix (this is the sweetened, spiced mix, not just the pumpkin puree)
- 2/3 cup evaporated skim milk
- 2 eggs, plus 4egg whites, room temperature
- 2 tsp. vanilla
- 1 cup sugar
- 2 bricks (8 oz. each) of Philadelphia Cream Cheese, softened
- 2 tbsp. all-purpose flour
- 1 jar (12 oz.) caramel topping
- Sea Salt (for garnish)
- Preheat the oven to 350 degrees.
- In a blender of food processor, crush the Oreos into a fine powder. Transfer to a large mixing bowl.
- Add Instant coffee and melted butter. Stir until combined and the mixture has a chunky, crust-like texture.
- Stir in the chocolate chips. Transfer the mixture to a spring-form cheesecake dish that has been sprayed with cooking spray. Press the cookie mixture to the bottom of the pan evenly with your fingers, creating the first layer, the crust.
- In a separate large mixing bowl, combine pumpkin pie mix, evaporated milk and 2 eggs. Mix well with electric mixer until mixture is smooth and creamy.
- Carefully pour the pumpkin pie mixture on top of the cookie crust. Spread evenly with a spatula. Tap the pan on the counter to even out the mixture and remove any bubbles.
- In a separate large mixing bowl combine cream cheese, sugar, 4 egg whites, vanilla and flour. Mix well with electric mixer until the mixture is smooth and creamy.
- Slowly stream the cheesecake mixture on top of the pumpkin pie mixture. Pour lightly and slowly, so that the cheesecake sits on top of the pumpkin pie mixture and doesn't combine. Spread evenly with a spatula and tap the pan on the counter to remove any bubbles.
- Place the cheesecake in the oven at 350 degrees and allow it to cook for about 75-90 minutes, until the center is set. You may want to cover the edges to prevent them from browning too much.
- Remove the cheesecake from the oven and allow it to cool. Then place it in the refrigerator for at least 2 hours to allow the rest of the cheesecake to set.
- To Serve: Cut and plate the cheesecake. Pour melted caramel syrup on top and sprinkle with sea salt. Serve immediately.Pumpkin Cheesecake Waffles
Pumpkin Cheesecake Waffles
Pumpkin Cheesecake Waffles
Prep Time: 10 minutes / Cook Time: 20 minutes / Servings: 4
- 2 cups flour
- 1 tsp. baking soda
- 1 tsp. baking powder
- 1/4 tsp. salt
- 1 10 oz. can unsweetened pumpkin
- 1 tsp. vanilla
- 1/2 cup brown sugar
- 1 tbsp. pumpkin pie spice
- 2 eggs
- 1 cup 2% milk
- 2 oz. cream cheese
- 2 tbsp. melted butter
Pumpkin Cheesecake Waffles
- 4 oz. cream cheese
- 4 oz. whip cream
- 2 tbsp. butter
- 1 cup caramel bits or caramel ice cream topping
- 1/2 cup chopped pecans
- Combine flour, baking soda, baking powder and salt in a large mixing bowl and whisk until ingredients are combined.
- Add pumpkin, vanilla, brown sugar and pumpkin pie spice and mix with electric mixer until combined.
- Continue to mix with electric mixer and add eggs one at a time, milk slowly, cream cheese and melted butter. Mix until smooth.
- Ladle batter into heated waffle iron and follow manufacturer's instructions for cooking waffles. When cooked, place on a cookie sheet in the oven at 250 to keep warm and crisp until ready to serve.
TOPPING: Combine caramel, butter and pecans in a small microwaveable bowl and heat on medium heat for 30 seconds at a time, stirring often until desired thickness and heat are reached.
TO SERVE: Place one waffle square (or 1/4 circle) on a plate. Spoon about 1/4 cup of the cheesecake filling on top of waffle. Place another waffle on top of filling. Spoon caramel pecan sauce on top waffles to finish. Serve immediately.Spinach and Feta Lamb Burger with Roasted Red Pepper and Sun Dried Tomato Tapenade
Spinach and Feta Lamb Burger with
Roasted Red Pepper and
Sun Dried Tomato Tapenade
- 1 lb. ground lamb
- 1/2 cup feta cheese crumbles
- 5 oz. frozen chopped spinach, thawed and well drained
- 1 tbsp. fresh flat leaf parsley, chopped
- 1 tbsp. fresh mint, chopped
- 1 clove of roasted garlic, minced
- 1 egg
- 1/2 tsp. each, salt and pepper
- 2 cups fresh spinach leaves, stems removed
- 4 slices fresh tomato
- 4 Potato Bread Buns
- 1 roasted red bell pepper
- 1/3 cup sun dried tomatoes in olive oil, chopped (reserve 1/4 cup olive oil)
- 9.5 oz jar pitted Kalamata Olives, drained
- 2 tbsp. Capers
- 2 tbsp. fresh chopped Parsley
- 2 large basil leaves
- 1 scallion, chopped
- juice from 1 lemon
- salt and pepper to taste
- Make the tapenade: Add the roasted red peppers, sun dried tomatoes, kalamata olives, capers, chopped parsley, basil leaves, scallion and lemon juice to the food processor. Season with salt and pepper. Pulse until items are roughly chopped. Drizzle in olive oil from sun dried tomatoes. Pulse again until items are finely chopped. Set aside.
- Heat a grill or grill pan on high heat. In a large mixing bowl, add ground lamb, spinach, feta, parsley, mint, minced garlic and egg. Season with salt and pepper. Mix with your hands until well combined. Form four burger patties with the meat mixture. Grill on high heat for 5-6 minutes on each side, until desired level of cooking is achieved. Remove from heat and set aside.
- Place the buns on the grill face down for 1-2 minutes to toast.
- Assemble the burgers: place a few spinach leaves on each of the bottom layer buns, top with a slice of tomato, a burger patty and then about 1/4 cup tapenade. Add top layer bun and Serve immediately.
White Chocolate Blackberry Mousse Tartles
White Chocolate Blackberry Mousse Tartlets
Prep Time: 30 minutes / Cook Time: 10 minutes / Servings: 20 tartlets
- 1 box of Puff Pastry dough (2 sheets), thawed
- 1 cup white chocolate chips
- 1 tub of PHILADELPHIA White Chocolate Indulgence
- 1 cup Cool Whip topping
- 1/4 cup seedless blackberry jam
- 20 small mint leaves
- 20 fresh blackberries
White Chocolate Blackberry
- Preheat oven to 400 degrees.
- Line a large cookie sheet with parchment paper (you may need two cookie sheets. If so, line both with parchment paper).
- Spread out the puff pastry sheets onto a flat surface. Using a drinking glass or a biscuit cutter, cut 9-10 three inch rounds out of each sheet. Cut out the centers of the rounds using a smaller, 1/2" or 1" circle (I used the cap from a small extract bottle).
- Remove and discard the centers and the excess dough. Place the rounds onto the lined cookie sheets and bake in the oven at 400 degrees for 10 minutes, or until the pastries are golden brown. Remove from the oven and allow to cool for 5 minutes.
- In a large mixing bowl, combine the
PHILADELPHIA White Chocolate Indulgence, Cool Whip and seedless
blackberry jam. Mix on high speed with a stand or electric mixer for
about 2-3 minutes until the mousse is combined, smooth, light and
creamy. Place in the refrigerator until ready to use.
- In a small bowl, melt the white chocolate chips in the microwave for 30 seconds on high heat. Remove immediately and stir until completely melted.
- Lift one of the tartlets off the parchment paper and spoon about 1/2 tsp. of the melted white chocolate onto the parchment paper. Place the tartlet back on top of the melted white chocolate, filling the center of the pastry. Repeat with the other tartlets. Place the cookie sheet(s) with the filled tartlets in the freezer for about 10 minutes to set the white chocolate. Remove from the freezer and set aside until ready to fill.
- Spoon the mousse into a sealable plastic bag or frosting decorator. If using a plastic bag, seal the bag and snip off the corner with some scissors. Pipe the mousse onto the tartlets, in the center first and then around the top in a circular motion.
- Garnish by placing a small mint leaf on the top of each tartlet and then by placing a fresh blackberry on top of each mint leaf.
Easy Peasy Peppermint Bark
Prep Time: 30 minutes / Cook Time: 5 minutes / Servings: 6-8
Easy Peasy Peppermint Bark
- 12 oz. fair trade dark chocolate
- 12 oz. fair trade white chocolate
- 2 tsp. peppermint extract (use a good, peppermint oil based extract, so it doesn't seize up the white chocolate)
- 2-3 mini candy canes, crushed
Bacon, Blue Cheese and Mushroom Mashed Potatoes
- Line a cookie sheet with parchment paper.
- Break up the dark chocolate pieces and place them in a microwave safe bowl. Microwave on high heat for 30 seconds. Remove, stir and microwave for another 30 seconds until chocolate is completely melted.
- Add 1 tsp. of peppermint extract to the melted chocolate and stir until combined.
- Spread the melted dark chocolate evenly out onto the parchment paper with a spatula. Place the cookie sheet in the freezer for 5-10 minutes, until the chocolate is set.
- Break up the white chocolate pieces and place them in a microwave safe bowl. Microwave on high heat for 30 seconds. Remove, stir and microwave for another 30 seconds until white chocolate is completely melted.
- Add 1 tsp. of peppermint extract to the melted white chocolate and stir until combined.
- Spread the melted white chocolate evenly out on top of the dark chocolate with a spatula.
- Sprinkle the crushed candy cane pieces on top of the white chocolate.
- Place the cookie sheet in the freezer again for 15-20 minutes, until the chocolate is set.
- Remove from the freezer and use a kitchen mallet (smooth side) to break up the large sheet of chocolate into smaller, "bark" size pieces. Try not to eat it all !
Bacon and Blue
PotatoesPrep Time: 10 minutes / Cook Time: 35 minutes / Servings: 4Ingredients:
- 4-6 Russet potatoes, peeled and quartered
- 2 tbsp. butter
- 1/4 cup milk
- 1/2 cup Blue Cheese crumbles
- 6 oz. thick, center cut bacon, chopped
- 8 oz. Baby Bella mushrooms, sliced
- 1/4 cup finely chopped fresh chives
- salt and pepper
Pumpkin Praline Ice Cream
- Fill a large pot with heavily salted water. Bring to a boil and add the potatoes. Boil for 10-12 minutes, until soft when pierced with a fork. Drain the water and transfer the potatoes to a large mixing bowl.
- Add the butter and milk to the mixing bowl. Season with salt and pepper to taste and mix with an electric mixer for about 2 minutes, until the potatoes are smooth and fluffy. DO NOT over mix. Cover and set aside.
- Heat a large skillet on high heat. Add the chopped bacon, stir occasionally and cook on high heat for 7-10 minutes until the bacon is browned and crispy. Remove bacon from drippings with a slotted spoon and set aside.
- Add the mushrooms to the bacon drippings, season with salt and pepper, stir occasionally and cook on high heat for 7-10 minutes until the mushrooms are soft and browned. Remove the mushrooms from the bacon drippings with a slotted spoon and set aside.
- Add the blue cheese crumbles, cooked bacon and mushrooms and chopped chives to the potatoes. Adjust seasoning with salt and pepper and fold lightly with a spatula until mixed and all ingredients are combined. Serve with steak or other hearty meats.
Prep time: 5 minutes / Cook time: 20 minutes / Total time: 25 minutes / Servings: 4
- 1 cup(s) of Heavy Cream
- 1/2 cup(s) of 2% Low-Fat Milk
- 4 ounce(s) of Cream Cheese
- 1 tsp. of Pumpkin Pie Spice
- 1/2 cup(s) of sugar
- 3/4 cup(s) of canned, unsweetened pumpkin
- 1 cup(s) of Praline Pecans, crushed
- 1 1/2 tsp. of vanilla extract
- 4 Gingersnap cookies
- 4 tbsp. of Caramel Ice Cream Topping
- In a blender or food processor, combine cream, milk, cream cheese, pumpkin pie spice, sugar, pumpkin and vanilla. Mix until sugar dissolves and all ingredients are combined, about 2 minutes. Transfer ingredients to ice cream maker and follow manufacturer instructions for ice cream. Add pecans 10 minutes into making the ice cream.
- To serve, scoop ice cream into martini glass, garnish with Ginger Snap cookie and drizzle 1 tbsp. caramel ice cream topping. Serve immediately.
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