Victoria is a sweet friend of mine who grew up in Estonia. We met at Belhaven. She and I found each other again on FB after college. Our daughters were born one day apart. She has submitted several recipes to share. Let me know if you try them out! I will put up pictures as I try them too.
Ingredients:
1 and1/2 cups mini marshmallows
4Tbs unsalt butter
1 and 1/2 cups chocolate chips
4 T warm water
1 cup heavy cream
1 tsp vanilla
White Chocolate for garnish
Directions:
Stir marshmallows, butter, chocolate chips and butter in a saucepan.
Then separately beat 1 cup heavy cream and add 1 tsp vanilla.
Whisk until semi hard.
Fold in the chocolate mixture.
Grate white chocolate on top.
Showing posts with label Dessert. Show all posts
Showing posts with label Dessert. Show all posts
Sunday, March 15, 2009
Tuesday, March 3, 2009
CHEESECAKE MUFFINS from Beth
I discovered this recipe while watching Semi-Homemade Cooking with Sandra Lee. I loved to make these for the girls in the dorm and sometimes even gave them as gifts on occasions like Christmas. People love them!
Ingredients
1 box moist white cake mix
8 ounces cream cheese, softened
1/2 cup sour cream
2 eggs
1/4 cup plus 1/2 cup sugar
2 cups graham cracker crumbs (I buy the prepacked crumbs from Kroger.)
6 tablespoons butter, melted
1/4 cup cherry preserves (I have experimented with different flavors.)
Cream Cheese Filling:
8 ounces cream cheese, softened
1/4 cup sugar
1 egg
1/2 teaspoon freshly-squeezed lemon juice
Directions:
Lightly grease a 12-cup muffin pan and set aside. Preheat oven to 350 degrees F.
To make the batter, in a large mixing bowl, combine cake mix, softened cream cheese, sour cream, eggs, and 1/4 cup sugar. Beat on medium speed for 3 minutes. (The batter will be very thick so make sure you've got a good mixer!)
To make the crust, combine graham cracker crumbs, 1/2 cup sugar, and melted butter in a small bowl. Set aside.
In a smaller mixing bowl, beat together all ingredients for cheese filling until smooth. Set aside.
Divide half of the graham cracker mixture among the 12 muffin cups and lightly press into bottoms. Fill cups all the way to the top with muffin batter. Place 1 teaspoon of preserves on top of muffin batter and with a teaspoon, lightly cut preserves into batter.
With the back of a spoon dipped in water to keep from sticking, indent the batter and top with a dollop of filling to cover the cherry preserves. Sprinkle remaining graham cracker mixture over the top of muffins. Bake for 25 to 30 minutes. Let cool 10 minutes before removing muffins from pan.
Ingredients
1 box moist white cake mix
8 ounces cream cheese, softened
1/2 cup sour cream
2 eggs
1/4 cup plus 1/2 cup sugar
2 cups graham cracker crumbs (I buy the prepacked crumbs from Kroger.)
6 tablespoons butter, melted
1/4 cup cherry preserves (I have experimented with different flavors.)
Cream Cheese Filling:
8 ounces cream cheese, softened
1/4 cup sugar
1 egg
1/2 teaspoon freshly-squeezed lemon juice
Directions:
Lightly grease a 12-cup muffin pan and set aside. Preheat oven to 350 degrees F.
To make the batter, in a large mixing bowl, combine cake mix, softened cream cheese, sour cream, eggs, and 1/4 cup sugar. Beat on medium speed for 3 minutes. (The batter will be very thick so make sure you've got a good mixer!)
To make the crust, combine graham cracker crumbs, 1/2 cup sugar, and melted butter in a small bowl. Set aside.
In a smaller mixing bowl, beat together all ingredients for cheese filling until smooth. Set aside.
Divide half of the graham cracker mixture among the 12 muffin cups and lightly press into bottoms. Fill cups all the way to the top with muffin batter. Place 1 teaspoon of preserves on top of muffin batter and with a teaspoon, lightly cut preserves into batter.
With the back of a spoon dipped in water to keep from sticking, indent the batter and top with a dollop of filling to cover the cherry preserves. Sprinkle remaining graham cracker mixture over the top of muffins. Bake for 25 to 30 minutes. Let cool 10 minutes before removing muffins from pan.
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