Caramel Almond Eggnog Custard

Looking to make a super delish dessert using that leftover eggnog from last night's party? Than look no further, as this custard is so decadent people will swear you picked it up from a gourmet restaurant!

Ingredients:
2/3 cup super fine sugar
1 3/4 cups dairy eggnog
3 eggs well beaten
1/8 tsp pumpkin pie spice
1/4 cup thinly sliced roasted almonds

Preheat oven to 325*
In an 8" skillet, cook 1/3 cup sugar over medium-high heat until the sugar begins to melt. Gently shake the skillet as you cook the sugar to evenly distribute the heat (Do not stir at this point).
Reduce heat to low and cook an additional 2 minutes or until the sugar has melted and is golden brown, stirring often with a wooden spoon.
Immediately and carefully pour the caramelized sugar into five 6oz custard cups or fluted molds. Tilt them slightly to coat the bottoms evenly.
Arrange the cups on a 13x9x2 baking pan.
In a medium mixing bowl, combine the eggnog, eggs, remaining 1/3 cup sugar and spice. Beat with a wire whisk until combined but not foamy.
Divide egg mixture evenly into the custard cups.
Pour boiling water into the baking pan around the cups (being careful not to get any into the cups) to a 1" depth around the cups.
Carefully place baking pan with cups into the preheated oven and bake 45-55 minutes or until a knife inserted in the center comes out clean.
Carefully remove the cups from the oven and baking dish, and set to cool on a wire rack.
Cool slightly and then cover with Saran wrap and chill for 4hours.
Gently loosen edges with a knife. Invert a dessert plate over each cup and then carefully tun custard cup and plate over together.
Slowly remove custard cup leaving custard on the plate with the caramel sauce on top.
Sprinkle each with roared almond slices and serve.

Caramel Apple Cheesecake

I have been making this recipe for years, and it is always a hit at every get together. I have coveted it for all this time, but decided after numerous requests, that I will finally share it with you guys. The recipe calls for it being made in cheesecake pans, but I have also made this as mini cheesecakes in the baby baking cups/mini muffin pans (see photo) and they turn out fantastic (which is great for a party).

Ingredients:
2 1/2 cups graham cracker crumbs
1 1/4 cup melted butter
1 1/2 cup + 1/8 cup granulated sugar
1 1/2 lb softened cream cheese
1/2 cup heavy whipping cream
3/4 lb caramel cubes
1 1/4 tsp pure vanilla bean paste
4 eggs
1 cup sour cream
4 cups apples peeled, cored, and medium diced (Granny Smith or Honeycrisp are my favorites to use)
3/4 tsp cinnamon
Caramel Sauce

Preheat the oven to 325*
Combine the graham cracker crumbs, butter, and 1/4 cup sugar, cutting together until the crumbs are soft and hold their shape.
Press into the bottom of 2 8" springform cheesecake pans
Combine the cream cheese and 1 1/4 cups sugar in a bowl and beat at medium speed until the sugar is dissolved and the cheese is fluffy.
Mix the heavy cream and caramel pieces together over a warm water bath. Stir frequently until the caramel has melted completely. Remove from the heat and cool.
Mix the sour cream, eggs and vanilla with a whisk until the are completely combined.
Slowly add to the cream cheese and mix until it is smooth and combined.
Add the melted caramel, mixing until it is completely absorbed by the cheese mixture.
Mix together the apples, cinnamon, and 1/8 cup sugar, coating the apples completely.
Pour the apples into the cheese mixture, stirring until mixed in thoroughly.
Pour the mixture into the two cake pans with the crust until the pans are 2/3 full.
Place the cakes on a sheet pan, and pour some water on the pan so that it is 1/8 of the way full.
Bake for 1 1/2 hours or until the cheesecake puffs in the center and the top is a light golden brown.
Cool completely and then remove from the pans, placing on a serving platter.
Chill in the fridge until ready to serve (I usually chill overnight)
Serve with a drizzle of caramel sauce on top.

Pumpkin Spice Cheesecake

With Thanksgiving right around the corner, I decided the next couple week's recipes will be dedicated to some delicious and unique desserts you can make for you family get togethers. And since pumpkins and apples are fall traditions, they will be the basis of these recipes. Today is a wonderfully rich knock off of Cheesecake Factory's Pumpkin Cheesecake. It is decadent and creamy...everything you could want from a cheesecake.

Ingredients:
1 1/2 cup graham cracker crumbs
5 Tbl melted unsalted butter
1 cup + 1 Tbl granulated sugar
3 8oz packages softened cream cheese
1 tsp pure vanilla extract
1 cup pumpkin
3 eggs
1/2 tsp cinnamon
1/4 tsp nutmeg
1/4 tsp allspice
whipped cream

Preheat oven to 350*
Combine graham cracker crumbs, melted butter, and 1 Tbl sugar in a bowl. Cut together using a fork to coat the crumbs but keep it crumbly.
Press crumbs into bottom and 2/3 up the sides of a 8" springform pan. Bake for 5 minutes and then set aside.
Combine cream cheese, sugar, and vanilla until smooth. Add pumpkin, eggs, and spices and beat until creamy.
Pour into the pan and bake 60-70 minutes until the top becomes a little golden
Cool to room temperature
Place in fridge and chill (preferably overnight)
Top with whipped cream and serve!

Danish Kringle

Danish Kringle

Ingredients:
4 cups unbleached flour
3 tbl sugar
1 tsp salt
1 cup unsalted butter, softened slightly
3 large eggs, separated
1 pkg active dry yeast
1 cup milk
Filling (three choices below)
Icing (recipe below)

In a large bowl, blend flour, sugar, and salt. 
Add butter and cut in with a mixer on low speed.
Heat milk to 105* to 130*
In a small bowl, beat egg yolks lightly.
Combine yolks, yeast and milk, stirring to dissolve yeast.
Add mixture to flour and mix on low speed until a soft dough forms.  Make sure not to over beat!
Put dough in a clean bowl, cover with plastic wrap, and refrigerate at least 2 hours or up to 48 hours.
Prepare fillings of your choice below.
Divide dough into 4 equal parts.  Return 3 parts to bowl, cover, and refrigerate while working with the first part.
On a lightly floured board, roll dough out into a 8"x20" rectangle.
Turn dough so that the 8" end is in front of you.
Spread filling down the center about 3" wide to within 1" of each 8" end.
In a clean bowl, beat egg whites on low speed until foamy.  Increase speed and beat until whites hold a stiff peak.  Don't over beat or the whites will become dry and separate.
Spread a fourth of the whites over the filling.
Fold over one 20" side of dough, and then the other so that there is about a 1 1/2 " overlap of dough covering the filling.  
Pinch dough together at the seam and both 8" ends to seal.
Gently place Kringle seam side down on an ungreased baking sheet, shaping into an oval or horseshoe shape.
Pierce in several places with a fork.
Roll and fill remaining 3 Kringles, placing each on a separate baking sheet.
Cover all with a clean towel and let rise for 30 minutes.
Preheat oven to 400*
Bake each Kringle individually 20-25 minutes or until golden brown.
Prepare icing while Kringles bake.
Remove Kringle from oven and while still hot, gently press tops with a paper towel to expel any trapped air.
Spread 1/4 of icing on each while hot.
Serve warm.


Pecan Filling:
6 tbl unsalted butter
3/4 cup packed light brown sugar
1/2 cup chopped pecans or walnuts

In a medium bowl, cream butter and sugar together until fluffy.
Spread on dough (will cover 2 kringles) and spread egg whites on as directed above.
Sprinkle with nuts and continue with recipe.

Almond Filling:
1/2 cup unsalted butter
1 cup sugar
1 8oz can almond filling
1/4 cup milk

In a medium bowl, cream butter and sugar together until fluffy.
Beat in almond filling and milk until smooth.
Makes enough filling for 4 Kringles

Fruit Filling:
1 16oz can fruit in juice (my favorite is the red tart pitted cherries)
1 cup sugar
1/8 tsp salt
3 tbl cornstarch
1/4 tsp almond extract

Drain juice from fruit into a measuring cup to make about 2/3 cup juice.
Add juice to a small saucepan with the sugar, salt and cornstarch.  Set aside for 15 minutes.
Place saucepan over medium heat, stirring constantly while bringing to a boil.
Cook and stir while mixture thickens.
Remove from heat and stir in extract and fruit.
Allow to cool and then proceed with the recipe.
Makes enough for 2 Kringles.


Icing:
1 1/2 cups powdered sugar
3 tbl milk
1/4 tsp pure vanilla bean paste (can substitute for extract, but the paste makes it just a bit smoother and tastier)

Beat all ingredients together to form a thin icing.
Makes enough for 4 Kringles.

Strawberry Margarita Parfaits Recipe

Strawberry Margarita Parfaits

Prep Time 35 Minutes

Total Time 2:35 Hrs
Makes 6 serving

1/4

cup fresh lime juice

2

tablespoons orange juice

1

teaspoon unflavored gelatin

1

tablespoon tequila

1

tablespoon orange-flavored liqueur

2

teaspoons grated lime peel

1

(14-oz.) can sweetened condensed milk

1

cup whipping cream, whipped

1

quart (4 cups) fresh strawberries, sliced

1. In medium saucepan, combine lime juice and orange juice. Sprinkle gelatin over top; let stand 1 minute to soften. Heat over low heat until clear and dissolved, stirring occasionally. Cool 5 minutes.
2. Add tequila, liqueur, lime peel and condensed milk to gelatin mixture; mix well. Fold in whipped cream.
3. Rub the outside rims of your glasses with a cut lime and dip each glass lightly into a plate of sugar.
   
4. Divide one-third of the strawberries among individual 10-oz. parfait glasses. Top with half of the tequila mixture. Top with half of the remaining strawberries and all of the remaining tequila mixture. Top with remaining strawberries. Cover glasses with plastic wrap; refrigerate at least 2 hours before serving.
5. Top with an extra dollop of whipped cream sprinkled with grated lime peel. 
   

Ingredient Substitution

If you prefer a nonalcoholic dessert, use 2 tablespoons orange juice in place of the tequila and orange liqueur.

This dessert provides nutrition and great taste, thanks to 2/3 cup strawberries per parfait. Strawberries are an excellent source of vitamin C. They also contain antioxidants that can help maintain healthy cells.

Nutrition Information:

1 Serving (1/6 of Recipe)

• Calories 375
• (Calories from Fat 160),

• Total Fat 18g
• (Saturated Fat 11g,
• Cholesterol 65mg;
• Sodium 100mg;
• Total Carbohydrate 46g
• (Dietary Fiber 2g,
• Sugars 44g),
• Protein 7g;

Percent Daily Value*:

• Vitamin A 14.00%;
• Vitamin C 50.00%;
• Calcium 22.00%;
• Iron 2.00%;

Exchanges:

• 2 1/2 Starch;
• 1/2 Fruit;
• 3 1/2 Fat;

Carbohydrate Choices:

• 3 ;

*Percent Daily Values are based on a 2,000 calorie diet.

Super Creamy Banana Pudding Recipe

Growing up, we would often have banana pudding as dessert (especially since it is one of my father's comfort foods). So when I went off to college, anytime I felt homesick I would make some banana pudding and I would feel like I was sitting at the table with my parents and sister. The only thing was, even though it tasted delicious, to me it was always so heavy and thick. But a few years ago a coworker shared this amazing recipe that featured a lighter and airy version of banana pudding and I was hooked. So give it a try...you never know, it could become one of your family favorites too!

Ingredients:
2 bags of Pepperidge Farm Chessmen cookies (or if you're a traditionalist, 1 box of Nilla Wafers)
8-10 bananas sliced
2 cups milk
1 5oz box instant vanilla pudding
1 8oz package softened cream cheese
1 14oz can sweetened condensed milk
1 12oz container cool whip thawed

What to do:
Line the bottom of a 13x9x2 baking dish with cookies side by side
Layer bananas on top of the cookies
In a separate bowl, combine the milk and the pudding and blend together with a mixer.
In another bowl, combine the cream cheese and condensed milk together, mixing until smooth.
Fold the cool whip into the cream cheese mixture.
Add the cream cheese mixture to the pudding, and fold together until well blended.
Pour 1/2 the pudding mixture over the bananas.
Layer the remaining bananas over the pudding mixture.
Pour the remaining pudding mixture over the bananas.
Cover with another layer of cookies.
Refrigerate until ready to serve.
Remember, the longer you let it sit, the more moisture the cookies will absorb allowing them to become mushy. So if you like the cookies crunchy, serve immediately. Otherwise, if you make it the night before you plan to serve it, the cookies will be cake like (my favorite way).