Tag: white sugar

No-Bake Cheesecake Flag Cake – Let Your Fruit Flag Fly!

I’ve been avoiding doing a no-bake cheesecake recipe,
despite the many food wishes for it, simply because I love the dense, rich
texture of the traditional baked version so much that it seems almost a crime
to do something like this instead.


That’s a silly attitude, as these are two entirely different
desserts, and since I needed a white canvas on which to demo the fruity, 4th of July flag
design seen herein, I decided to go for it. The fact that we just had our first
real heat wave of the summer didn’t hurt either.

That you can make this lovely, sweet treat without
turning on the oven is probably enough of a reason to give this serious
consideration. Besides the taste and texture, I think your guests will enjoy
the iconic stars and stripes design provided by the fresh blueberries and
strawberries.


Everyone knows that if you eat enough fresh fruit with a
dessert, it cancels out the negative effects from the sugar and the fat, or at
least that’s what I’ve always assumed. Anyway, there is no greater tribute an
American cook can pay to this great democracy of ours, than to make a shortcut dessert that
looks like our flag. USA! USA! USA! I hope you give this a try soon. Enjoy!


Ingredients for 12 portions:
For the crust:
1 1/2 cups finely crushed graham cracker crumbs
6 tbsp melted butter
1/4 cup white sugar
2 tbsp unsweetened cocoa powder
For the filling:
2 cups (1 pound) cream cheese (I used half regular and half mascarpone)
2 tsp grated lemon zest
2 tsp lemon juice
1 tsp vanilla extract
1 1/4 cups cold heavy whipping cream (36% fat)
1/3 cup white sugar

S’more Ice Cream Pie – Who’s Your Daddy’s Favorite Celebrity Dessert Chef?

Trick question; he doesn’t have one. That type of thing is
more for women and food bloggers. In fact, your dad may not even have a
favorite dessert, but if he had to pick one, I think a lot of fathers would go
with s’mores – the campfire classic that inspired this frozen Father’s Day
dessert.


S’mores are a simple, yet brilliant treat that represents
everything most males, dads or otherwise, seem to love. It’s made over a
crackling fire, the building of which triggers the release of all kinds of
manly neurotransmitters in the brain. The same goes for sharpening sticks with knives,
impaling things, and burning stuff.

And while you’re not experiencing those primitive pleasures
here (except for the blowtorch, which is never not awesome), I think just the
connection with the venerable s’more alone will be enough to have dad loving
this pie.


If not, there’s always the crispy, buttery graham crackers,
chocolate ice cream, and toasted marshmallows to make him proud of you anyway.
Whether you make this for Father’s Day dessert or not, I really hope you give
this a try soon. Enjoy!


Ingredients:
1 1/2 cups finely crushed graham cracker crumbs
6 tbsp melted butter
1/4 cup white sugar
1 (28-oz) container chocolate ice cream
2-3 handfuls mini marshmallows, or enough to cover the top

Pumpkin Seed Brittle – Break Some Off This Halloween

This pumpkin seed brittle recipe was a lot easier to make than film. The procedure for nut brittle, or in this case, seed brittle, is very simple, but there are points in the recipe when you have to move fast, which is unfortunate when you have to move a camera and set up shots. 

Even with these challenges, it came out just fine, and I’m only complaining as a way to build confidence. Once your sugar mixture has turned a nice caramel color, you have to immediately turn off the heat, add your baking soda (be careful), then your nuts or seeds (be careful), and hastily mix until combined. As the concoction cools it hardens quickly, so transfer into your pan and press as soon as you can (be careful).


After that, you can relax, unless you are scoring yours into shapes. No pressure, but you only have about two minutes to make your marks. After the brittle is cool, simply break it up, and you’ll be enjoying a crispy, delicious, and very seasonally appropriate treat.


Regarding the salt: you can add it right into the mix like I did, or sprinkle it over the top surface before the brittle is completely cool. That does look kind of cool, but either way, it’s critical, and should not be omitted.

I can’t help you with the tricks, but at least you have one more idea for a treat now. I hope you give this pumpkin seed brittle recipe a try soon. Enjoy!


Makes enough Pumpkin Seed Brittle for 12 witches or 8 zombies:
2 cups white sugar
1/2 cup light corn syrup
2 tablespoons water
5 tablespoons unsalted butter
1/2 teaspoon baking soda
2 cups raw pumpkin seeds (pepitas)
1 1/2 teaspoons coarse sea salt (3/4 to 1 tsp if using fine salt)

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