BUTTERFINGER NO-BAKE CHEESECAKE


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Makes 10  two inch cheesecakes or one 8 inch cheesecake.

Ingredients:

Crust:

  • 9 oz mini size butterfingers (about 24 mini size Butterfingers)
  • 3 oz pretzels

Cheesecake:

  • ¼ cup water
  • 1 tablespoon powdered gelatin
  • 1 1/2 cups heavy cream
  • 8oz cream cheese, softened
  • ¼ cup creamy peanut butter
  • 1/3 cup sugar
  • Pinch of salt
  • ½ cup Buttercup and Pretzel mixture

Chocolate Pouring Glaze:

  • 2/3 cups dark chocolate
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  • 2 tablespoons heavy cream
  • 4 tablespoons powdered sugar, sifted
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  • 4-5 tablespoons water, warm

Peanut Butter Cream Cheese Frosting:

    • ¼ cup cream cheese, softened
    • 2 tablespoons peanut butter
    • 5 tablespoons powdered sugar
    • 2-3 tablespoons whole milk

See a Zesty Sausage Cheese Balls Recipe

Instructions:

Crust:

1. Combine Butterfingers and pretzels in a food processor bowl or blender and process until finely ground. Measure out ½ cup Butterfinger and Pretzel mixture and set aside.
2. Press remaining mixture into pan and bake at 350 degrees F for about 7 minutes. Set aside to cool. (No need for butter the chocolate will melt and bind the crust together.)

Cheesecake:

  1. Pour ¼ cup of cold water into a shallow, heat-proof bowl. Sprinkle gelatin over water and set aside for five minute until gelatin blooms. Place bowl of bloomed gelatin in microwave at 50% power and heat for 10 seconds. Mixture should be hot, but not steaming. Make sure mixture is liquidified and no lumps are visible. Set aside.
  2. Place heavy cream into a stand mixer bowl fitted with a whisk attachment and beat on high until medium peaks form. Set aside.
  3. Add cream cheese, peanut butter, sugar, salt, Butterfinger and Pretzel mixture, in a bowl and beat until smooth.
  4. Add one tablespoon of gelatin into cream cheese mixture at a time and gently fold to combine. Add heavy cream mixture and fold to combine.
  5. Transfer mixture to a pastry bag and pipe into wells. Refrigerate for at least 6 hours to set or overnight for best result. For smooth and even sides, use an offset spatula and run it along the edge of the removable bottom, using that as a guide, continue all the way around the mini cake until you end up where you started.

Chocolate Pouring Glaze:

1. Place chocolate and heavy cream in a bowl over simmering water. Let chocolate and cream sit for 2-3 minutes to melt without stirring. Then slowly stir mixture to combine. Add powdered sugar and mix to combine. Add water 1 tablespoon at a time, mixing after each addition until pouring consistency is reached. Set aside and let sauce cool to warm.

Peanut Butter Cream Cheese Frosting:

1. Combine all ingredients and beat to combine.

TO ASSEMBLE:

1. Pour warm glaze on top of cheesecake and pipe a dollop of peanut butter cream cheese frosting on top. Return to fridge for an hour or until 20 minutes before serving.

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Creme De Menthe Holiday Brownies Recipe


These Creme De Menthe Brownies are our holiday masterpiece! They are a decadent combination of mint and our Rodelle Vanilla and Cocoa.

brownie

Ingredients

Brownies

Filling

  • 1 8-ounce package cream cheese, softened
  • ¼ cup sugar
  • 1 egg
  • 1 teaspoon mint extract
  • 4-6 drops green food coloring

Topping

  • About 36 Andes Mints, coarsely chopped

Directions

Brownies

  • Preheat oven to 350°F. Line 9×9-inch square pan with aluminum foil and lightly grease.
  • In a small, heatproof bowl, melt butter and chocolate together. Stir with a fork until very smooth. Set aside to cool.
  • In a stand mixer fitted with whisk attachment, whisk together sugar, eggs, and Rodelle Vanilla Extract. With mixer on low speed, blend in the chocolate mixture. Stir until smooth.
  • Sift flour, Rodelle Gourmet Baking Cocoa, and salt into a small bowl, then whisk into the chocolate mixture until just combined.
  • Pour into the prepared pan.

Filling

  • In a small bowl, beat the cream cheese and ¼ cup sugar until smooth. Add 1 egg, mint extract and food color. Mix well.
  • Carefully spoon filling over brownie mixture. Lightly swirl filling into brownie mixture using a chop stick.
  • Bake for 45 – 50 minutes, or until set. Remove from oven and let set for a minute or so.

Topping

Sprinkle chopped mints on the warm brownies. Let cool for about 5 more minutes, remove from pan, remove the foil and cool thoroughly on wire rack.

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How to Make Perfect Soft Sugar Cookies


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A basic soft sugar cookie with cream cheese frosting.
Category: Cookies
Serves: 4 dozen
Ingredients
For Cookies:
  • 1 cup shortening
  • 2 cups sugar
  • 3 eggs
  • 1 cup sour cream
  • 1 tsp. vanilla
  • 1 tsp. baking soda
  • 1 tsp. baking powder
  • 1 tsp. salt
  • 5 cups flour + more for rolling
For Frosting:
  • 4 oz. cream cheese, softened
  • 2 T. butter, softened
  • 2 T. milk
  • 2 cups powdered sugar
  • 2-3 drops food coloring
Instructions
  1. Cream shortening and sugar. Add eggs, sour cream, and vanilla and mix well.
  2. Add salt, soda, and baking powder, and mix well.
  3. Add flour, and mix just until combined.
  4. Wrap dough tightly in plastic, or place in a plastic zipper bag, and chill 8-10 hours or overnight.
  5. Roll dough to ⅜-inch thickness and cut out shapes. Place on baking sheet and bake at 350F for 10-12 minutes.
  6. For frosting: Combine all ingredients, mixing until smooth. Frost cooled cookies.
  7. Store in an airtight container between layers of wax paper. Will keep best if refrigerated or frozen.

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Oreo Cream Cheese Cookies


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1 cup (2 sticks) unsalted butter, softened
6 oz cream cheese, room temperature
2 cups granulated sugar
2 tsp vanilla
2 cups all-purpose flour
1 cup mini dark chocolate chips
2 cups Oreo crumbles

Preheat oven to 375, line a cookie sheet with parchment. I have found that parchment keeps the cookies from spreading too much, as they tend to do on a greased pan or a silpat.

In the bowl of a stand mixer on medium speed, cream together butter and cream cheese until thoroughly combined.

Add sugar and vanilla, mix well.

Add flour one cup at a time and mix on low just until combined. Stir in chocolate chips with a rubber spatula.

Pour Oreo crumbles into a bowl. Scoop dough out and roll into roughly 1.5″ balls, then roll in cookie crumbles, coating thoroughly. Be sure to cover the dough balls really well in crumbs, as this is what holds the cookie together while baking. Space cookies about 1-2″ apart on sheet. Bake on center rack about 14-15 minutes and allow to cool on sheet several minutes before removing to wire rack to cool completely.

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Reese’s Peanut Butter Cup Mini Cheesecakes Ingredients


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Reese’s Peanut Butter Cup Mini Cheesecakes
Ingredients

3/4 c graham cracker crumbs
3 Tbls sugar
3 Tbls butter, melted
12 Miniature Reese’s Peanut Butter Cups
16 oz (2 8 oz packages) of light cream cheese
1 c sugar
1/4 c all-purpose flour
2 eggs, room temperature
2 tsp vanilla extract
1/2 c Reese’s Peanut Butter chips
1/2 c chocolate chips
2 tsp shortening, divided
Instructions

Preheat the oven to 350. Place a cup liner in each cup of your muffin pan. Make the graham cracker crust by combining the graham cracker crumbs, 3 Tbls sugar, and 3 Tbls melted butter. Combine until nice and crumbly.
Press the crust into the bottom of each cup. I use about a heaping tablespoon of the mixture for each cup and then use the bottom of my ice cream scoop to flatten the crust down.
Remove the wrappers from the Reese’s. You will want to unwrap 14 total. 12 for the cheesecakes and two for a quick snack. Place a Reese’s in the center of the crust in each cup.
Beat the cream cheese until nice and fluffy. I use the light cream cheese so I can have two cheesecakes but you could use regular cream cheese if you would like
Add in the sugar, flour and vanilla and continue beating until well combined. Add in the eggs one at time making sure they are well incorporated.
Spoon the cream cheese mixture over the Reese’s, evenly dividing the mixture among the 12 cups. I use about 1/4 c of the mixture for each cup. Bake for about 20-25 minutes until the cheesecakes are set.
Let the cheesecakes cool – or don’t! They are so good when the chocolate is all ooey-gooey and melted but they really are better after they’ve cooled and chilled for a while. Melt the peanut butter chips and 1 tsp of shortening in the microwave and then use a fork to swirl the melted chips over the top of the cheesecakes. Do the same with the chocolate chips. Enjoy!
Makes 12 cheesecakes. Store in refrigerator.

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