Dessert

Cranberry-Kissed Chocolate Silk

Published

4 years ago

1 June 2021

JeffG

Cranberry-Kissed Chocolate Silk

Combined fresh or frozen cranberry salad with the rich custard known as pots de crème, and the result is ever so elegant compared to the usual desserts.

Ingredients

1 cup cranberry juice
1/8 teaspoon salt
4 large eggs, beaten
1 cup milk chocolate chips
1 cup semisweet chocolate chips
1 teaspoon vanilla extract
1 cup fresh or frozen cranberries, thawed
1/3 cup sugar
3/4 cup sweetened whipped cream
3 tablespoons sliced almonds, toasted

Directions

Place cranberry juice and salt in a small heavy saucepan; bring just to a boil. Remove from heat. In a small bowl, slowly whisk hot juice into eggs; return all to pan. Cook over low heat 2-3 minutes or until mixture thickens and a thermometer reads 170°, stirring constantly.
Place egg mixture, chocolate chips and vanilla in a blender; let stand 2 minutes. Cover and process until smooth. Pour into six dessert dishes. Refrigerate at least 4 hours, covering when completely cooled.
Place cranberries in a small food processor; pulse until finely chopped. Transfer to a small bowl; toss with sugar. Top each serving with cranberries, whipped cream and almonds.

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Dessert

Red velvet cheesecake bites

Published

4 years ago

25 May 2021

JeffG

Red velvet cheesecake bites

These Red Velvet Cheesecake Bites are the perfect sweet snack —and take you 10 minutes to make. All you have to do is mix together softened cream cheese with some sugar and heavy cream, let that mixture freeze until slightly firm (about 2 hours), then use a mini cookie scoop or melon baller to scoop out a small amount and roll it in your hands to make bites.

Ingredients

1 box red velvet cake mix, plus ingredients called for on box
12 (8-oz.) blocks cream cheese, softened
11/2 c. powdered sugar
12 tbsp. heavy cream
11 tsp. pure vanilla extract

Directions

Preheat oven to 350º and line a muffin pan with cupcake liners. Prepare red velvet cake batter according to box directions. Divide batter among liners and bake until a toothpick inserted in the center comes out clean, 18 to 20 minutes. Let cool completely. Break 4 cupcakes into small crumbs. Save remaining cakes for another use.
In a large bowl using a hand mixer, beat cream cheese and powdered sugar until light and fluffy. Add heavy cream and vanilla and beat until stiff peaks form.
Line a large baking sheet with parchment. Using a small cookie scoop, scoop cream cheese mixture into balls and place on prepared baking sheet. Transfer to the freezer to chill, 1 hour.
Roll balls in red velvet cake crumbs until fully coated, then return to prepared baking sheet. Refrigerate until ready to serve.