Halloween “Pops”

Halloween “Pops”

Ingredients

  • 6 tablespoons butter
  • 4 ounces unsweetened chocolate
  • 4 eggs
  • 2 teaspoons vanilla extract
  • 2 cups sugar
  • 1 1/3 cup AP flour
  • cooking spray
  • chocolate chips (optional)
  1. Preheat oven to 350 degrees. Spray a 9×9″ pan or brownie pop mold (in my case) with cooking spray.
  2. On the stove over medium-low heat, melt chocolate and butter in a medium pot. Mix in eggs, vanilla and sugar until combined. (I actually removed it from the heat to add in the eggs so they wouldn’t start cooking before I could mix them in entirely.) Add in the flour and mix well.
  3. Pour into prepared baking dish or brownie pop mold, and sprinkle w/chocolate chips if you’d like a truly chocolaty, fudgy experience.
  4. Bake for 20 minutes or until a toothpick inserted near the center comes out clean. (For the brownie pops it was more like 30 minutes.)
  5. Allow to cool then cut or decorate as you desire. Enjoy!

Recipe Source

Yumm – Always Looking for Apple Recipes!

Yumm – Always Looking for Apple Recipes!

Ingredients

  • homemade or pre-made pie crust
  • 1/4 cup sugar
  • 5-6 Granny Smith apples that can stand on their own
  • 1 tbsp brown sugar
  • 1 tsp of cinnamon

Directions:

  • Cut off the top of four apples and remove it.
  • Spoon the inside of the apples.
  • If you’re a skilled interior apple excavator, save as much as you can so you can use it for the next step. If not skilled throw the inside of the apple and follow the next step.
  • Use the remaining apples for filling.
  • Peel and slice them thinly.
  • Mix the slices of apple with cinnamon and sugar in a bowl.
  • Fill hollow apples with the slices.
  • Flatten out pie crust and cut into 1/4″ strips. Place them on top of the apples in lattice pattern.
  • Arrange apples in an 8×8 pan and pour water to cover the bottom of the pan.
  • Cover with foil and bake for about 20-25 minutes.
  • When ready remove foil and place back in the oven for 20 minutes or until golden brown.

Submitted by: Sara Gordon

Raw Vegan Chocolate and Raspberry Cake

Raw Vegan Chocolate and Raspberry Cake

Ingredients

  • Crust:
  • 3 cups raw walnuts
  • 2/3 cup raw cocoa / carob powder
  • a pinch of sea salt
  • 1 cup dates, pitted
  • Chocolate cream:
  • 1/4 cup honey (or any other healthy sweetener)
  • 3 bananas, ripe
  • 1/3 cup cocoa/carob
  • Garnishing and filling:
  • about 1 1/2 cups raspberries
  • 5 tbsp dark chocolate flakes( I used 85% cocoa)

Directions:

  • Place the walnuts, salt, dates and carob/cocoa in your food processor and blend well until you get a soft and sticky paste.
  • Divide the mixture in two and form two balls. Place these balls in the fridge.
  • Place the bananas, carob/cocoa and honey in your food processor and mix well until you get a smooth paste.
  • Place one crust ball in your cake form and spread it evenly.
  • Spread some chocolate cream on top (4-5 tbsp).
  • Sprinkle the raspberries and press them gently into the chocolate cream.
  • Place the other dough ball on top and spread it, but be careful not to crush the raspberries. (You can place it between two plastic wraps and stretch it evenly and after that, place it over the raspberries – without the plastic wraps, of course. It is easier this way and you won’t crush the raspberries.)
  • Put some parchment paper on a large plate.
  • Turn the cake upside down and put it on the plate.
  • Garnish with the remaining chocolate cream, raspberries and dark chocolate flakes.
  • Place in fridge for at least 2 hours before serving.

Yield: 12 servings
Recipe Source

German Sweet Chocolate Cream Cheese Brownies

German Sweet Chocolate Cream Cheese Brownies

Ingredients

  • 4 ounces Semisweet chocolate
  • 1/4 cup Butter
  • 3/4 cup Sugar
  • 2 Eggs, beaten
  • 1 teaspoon Vanilla
  • 1/2 cup Flour
  • 1/2 cup Nuts, chopped
  • 4 ounces Cream Cheese. softened
  • 1/4 cup Sugar
  • 1 Egg
  • 1 tablespoon Flour

Directions:

  • Preheat oven to 350 degrees.
  • Microwave chocolate and margarine in large bowl on HIGH 2 minutes or until margarine is melted. Stir until chocolate is completely melted.
  • Add 3/4 cup sugar; mix well. Blend in two eggs and vanilla. Stir in 1/2 cup flour and nuts; mix well. Spread into greased 8-inch square baking pan.
  • In small bowl, mix cream cheese, sugar, egg and flour until well blended.
  • Spoon over brownie mixture; cut through batter with knife several times for marble effect.
  • Bake 35 to 40 minutes or until wooden pick inserted in center comes out almost clean. (DO NOT OVERBAKE.) Cool. Cut into squares.

Prep time: 15 minutes

Cooking Time: 40 minutes

Yield: 16 servings

 

Recipe Source

Strawberry Cheesecake with an Oreo Cookie Crust

Strawberry Cheesecake with an Oreo Cookie Crust

Ingredients

  • Crust:
  • 2 cups Oreo cookies with cream center removed, finely ground (2 sleeves)
  • 1/4 cup butter, melted
  • 2 tablespoons sugar
  • Cheesecake:
  • 4 8-oz. packages cream cheese, room temperature
  • 1 2/3 cups sugar
  • 4 large eggs
  • 3 tablespoons all-purpose flour
  • 1/4 teaspoon salt
  • 2 egg yolks
  • 1 1/2 teaspoons pure vanilla extract
  • 1/4 cup sour cream
  • Strawberry Frosting:
  • 1 cup frozen strawberries, thawed
  • 1 pint fresh small strawberries, washed and hulled
  • 3 tablespoon water
  • 2 tablespoons sugar
  • 1 teaspoon cornstarch
  • red food coloring, optional

Directions:

  • Preheat to 325 degrees F. Put oven rack in the center. Start to boil water in a big pot for the water bath.
  • Combine the ingredients for crust and put into 9- inch springform pan. Lay the crust on the bottom, pressing. Set aside.
  • Whip the cream cheese, sugar, salt and flour in a big bowl until creamy. ( You can use mixer on low speed ).
  • Now combine with whole eggs and yolks, one by one at low speed after each. Finally add the vanilla and sour cream and whip again.
  • Put your springform pan in a bigger roasting pan.
  • Pour the boiling water in the roasting pan till half of the cake pan is full. Better use a leakproof pan.
  • Bake for about 80 minutes until cheesecake is lightly golden. Displace the cheesecake from the water bath and let it cool.
  • Put in refrigerator for 3 – 4 hours or one night.

Strawberry frosting:

  • Smash frozen strawberries in a a food processor. Use a fine mesh strainer to push them in a small pot and add water.
  • Combine sugar and cornstarch in a small bowl. Add them in the pot with the smashed strawberries.
  • Stir continually while boiling them until thick. Add food coloring (optional) . Cool.
  • Top the chilled cheesecake with the strawberries. Drizzle with the cooled frosting.
  • Cover and put in the refrigerator.

Creamy Margarita Popsicles

Creamy Margarita Popsicles

Ingredients

  • 1¼ cup fresh lime juice (about 8 limes), plus 4 limes for stabilizing the popsicle sticks
  • 1 (14oz) can of sweetened condensed milk
  • 1 cup water
  • ¼ cup tequila
  • 2 tablespoons orange juice (optional)
  • Kosher salt or margarita salt
  • 12 (3oz) Dixie cups
  • Small popsicle sticks or craft spoons
  • A pitcher or large cocktail shaker

Directions:

  • Mix tequila, lime juice, water, orange juice and condensed milk in a cocktail shaker/pitcher .
  • Arrange the Dixie cups on a baking sheet and pour in them 90 % of the combination.
  • Cut the limes in 1/4 ” slices. Put a popsicle sticks in the middle of the slices ( each slice stays in the middle of the popsicle stick ).
  • Put lime sticks directly on top of the tequila combination.
  • Put in freezer for one night or 6 hours.
  • Serve with crushed ice and kosher salt.
  • Enjoy!

 

Recipe Source: http://blog.hostthetoast.com/creamy-margarita-popsicles/