dessert

Lemon White Chocolate Cheesecake

img_6123

It’s time for another edition of “Glossies Made Me Do It”.  Link up with Happy Pretty Sweet or Shooting Stars Mag to join the fun

 Redbook’s April issue has Jessica Alba as the cover girl, wearing a floral blouse and jeans – a casual, laid-back springtime look.

An ad in this issue made me bake The Perfect Cheesecake

I spent Saturday afternoon in my Grandmother’s kitchen with my Auntie – the Queen of desserts. She likes to try new dessert recipes and also has some go-to specialties like my favorite coconut cake, so I knew this would be a fun activity for us to do together.

 

 

 The vintage mixer pictured above was given to my Grandparents as a wedding present                At 61 years old, this mixer is still doing its job  – they don’t make ’em like this anymore!

 

The original magazine recipe is for 12 individual cupcake-size cheesecakes. We decided to make a full size cheesecake instead. Using a pre-made piecrust decreases prep time, but a full-size cheesecake needs to bake much longer in the oven than the cupcake- size cheesecakes would.

Next time I make this dessert, I will swap the cream cheese for calorie-saving Neufchatel cheese. Eight ounces of Neufchatel cheese is 70 calories compared to 100 calories for the same amount of cream cheese.


Ingredients:

1 package (4oz.) Baker’s White Chocolate

1 Shortbread piecrust

2 packages (8oz. each) Philadelphia Cream Cheese

1/2 cup sugar

1 tsp. vanilla

2 lemons  (1/4 cup of juice, 1 tsp. zest)

2 eggs


Instructions:

Heat oven to 325 degrees

Melt 2oz. white chocolate (microwave for 1 minute and 30 seconds) and set aside

Mix cream cheese, vanilla, and sugar in a large bowl

Add lemon juice, lemon zest, and melted chocolate

Add eggs, 1 at a time with the mixer on a low speed

Pour pie filling into shortbread pie crust

Bake for 50 minutes, then cool completely

Melt remaining 2oz. white chocolate

Drizzle white chocolate on top of the cheesecake

Sprinkle additional lemon zest for decoration

Refrigerate  for 2 hours

Serve & Enjoy!

 

Linking up with The Blended Blog for Tasty Tuesday

Advertisements

Mini Chocolate Lava Birthday Cakes

This year, for my birthday I wanted to make a unique, chocolate dessert. After scrolling through my Pinterest boards, I found an idea on this site.

I don’t normally order dessert at restaurants, but I remembered trying this one at Chili’s before. It has gooey, hot, melty chocolate with the ice cream scoops on top to cool it down.

The mini versions were pretty simple to make – but there were a couple of tricky steps that I will note below.

Cake Ingredients:
6 oz. semi-sweet chocolate

1/2 cup ( 1 stick) unsalted butter

1/4 cup all-purpose flour

1/2 cup confectioners’ (or powdered) sugar

1/8 teaspoon salt

2 large eggs, and 2 large egg yolks  (* a total of 4 eggs)

Toppings:

Ice Cream

Sprinkles

Birthday Candles

Directions:
Spray muffin tin with nonstick cooking spray (these can also be made in 4 ramekin dishes)

Preheat oven to 425°F

Chop the chocolate into smaller pieces. Put butter and chocolate into a glass bowl. Microwave on high for 30 seconds, stir, then microwave for 30 more seconds until completely smooth

In another small bowl, whisk the flour, powdered sugar, and salt together

*In a third small bowl, combine 2 entire eggs plus only the yolks of 2 more eggs

Pour the flour mixture and eggs into the bowl of chocolate. Slowly stir everything together using a wooden spoon. If there are any lumps, gently use a whisk or a fork.

Spoon chocolate batter evenly into muffin tin (I was able to make 9 total).

To bake in a muffin tin, the cakes only take about 8 minutes. *(I added an extra 2 minutes and that was tooo long, The extra time completely cooks the center, and you don’t get the lava effect).

Allow to cool for 1 minute, then using a knife, go around the edges of each cake to make sure they are not stuck to the pan. Cover with a plate and turn the pan completely over, so the cakes are on the plate.

Top with ice cream, sprinkles, (and a candle for the birthday girl!) and Enjoy!

See this post for desserts from last year’s birthday

Perfectly Purple Bridal Shower

 My Bridal Shower took place on Saturday April 16th (also known as the best day of the year– keep reading)

Mommy worked tirelessly to make food, create decorations, and prepare games for my guests.

Every detail incorporated purple – down to the doily wrapped plasticware

Party Favors

Contents:  purple loofah, hand sanitizer, a box of mints, a mini notebook w/ purple pen and customized pencils

  

Each bag also contained a package of homemade oatmeal raisin cookies — stay tuned for the recipe, they were really yummy!

                   Mashed potato bar with cheese, sour cream, green onions & bacon toppings                          Mini sandwiches, chocolate- covered strawberries, cheese & crackers, veggie tray

 

My Auntie is the queen of desserts — the dessert table looked decadent

All of the candy and even the insides of the cupcakes were purple

img_4042

The Chocolate Cake reads: “Showers of Blessings”

  As far back as I can remember, I have loved my Auntie’s  Coconut Pineapple Cake, so I specially requested it for my Bridal Shower because it was also my birthday 🙂

Celebrating both my bridal shower and birthday while surrounded by family and friends was a wonderful feeling and I’m thankful for everyone who celebrated with us.

Next Wedding Wednesday:   Bridal Shower Games

wedding wednesday ttb            Style and Savings Wedding logo