Easy Beautiful Desserts

 FOR MAKING THE CRUST 2-cups of  chocolate wafer crumbs 5-tablespoons of  melted butter FOR THE FILLING 1-8oz package OF  cream cheese at room temperature 1-cup sugar 5-large eggs 2-oz semi-sweet chocolate, melted (2 squares)   FOR THE FROSTING 6-oz semi-sweet chocolate, melted (6 squares) 1/2-cup sour cream METHOD FOR MAKING THE CRUST In a medium bowl, mix together the crumbs with the melted butter Press into a 9-inch springform pan METHOD FOR MAKING THE FILLING Preheat oven to 300*F In a large bowl, beat with an electric beater together the cream cheese, sugar and eggs at medium speed until smooth and fluffy Spoon half of cream cheese mixture into crust Stir chocolate into remaining cream cheese mixture until well blended Drizzle over batter in crust to make swirls Bake cheesecake for 50 minutes Transfer to wire rack to cool completely Transfer cheesecake to a serving plate and cover with plastic wrap Chill for 2 hours Frosting Uncover cheesecake and ca...

INGREDIENTS 50 OREO Chocolate Sandwich Cookies, divided 1/4 cup (1/2 stick) butter or margarine, melted 4 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened 1 cup sugar 1 tsp. vanilla 4 eggs METHOD FOR MAKING OREO COOKIES AND CREAM CHEESECAKE SQUARES PLACE 30 of the cookies in food processor container; cover. Process 30 to 45 seconds or until finely ground. Add butter; mix well. Press onto bottom of 13x9-inch baking pan. MIX cream cheese, sugar and vanilla with electric mixer on medium speed until well blended. Add eggs; mix just until blended. Chop remaining 20 cookies. Gently stir 1-1/2 cups of the chopped cookies into cream cheese batter. Pour over crust; sprinkle with remaining chopped cookies. BAKE at 350°F for 40 minutes or until center is almost set. Cool. Refrigerate 3 hours or overnight. Cut into squares.

Ingredients 45gms unsalted butter, chopped coarsely 250gms good quality dark chocolate, chopped coarsely 1/3 cup  thickened cream 1 teaspoon glucose ½ cup ) cocoa powder, sifted for dusting the finished chocolate truffles or heart shaped cake sprinkles. I have use small pink icing flowers and pink colored white chocolate as well. You are only limited by your imagination or heart! Method for making the truffles 1.Place the butter and chocolate in a medium sized microwave safe bowl. 2.Microwave on medium power for 1minute. Stir then continue to microwave on medium power at 30 sec intervals. Continue until chocolate has just melted. This should not take any more than 2minutes. 3.Add the cream and the glucose. Mix through until combined and smooth. If you are adding flavorings add them with the cream. 4.Pour the chocolate truffle filling into the heart shaped mould. Level the top with a scraper and if needed decorate with the heart sprinkles. Place in the refrigerato...

Ingredients SERVES-8 LEVEL OF MAKING IS EASY 1 quart strawberries, hulled and quartered 1/4 cup sugar plus 3 tablespoons sugar, plus 8 teaspoons 2 cups all-purpose flour 1 tablespoon baking powder 1/2 teaspoon salt 8 tablespoons butter, cold and cubed 2/3 cup half-and-half, plus 1/4 cup Sweetened whipped cream Fresh mint sprigs, for garnish Directions Preheat oven to 400 degrees F. In a medium mixing bowl, toss the strawberries and 1/4 cup sugar together. Set aside until time to serve. In the bowl of a food processor, pulse together flour, baking powder, salt and 3 tablespoons of sugar. Then pulse in the cold butter cubes until a coarse meal is formed. Turn the flour mixture out into a large mixing bowl and make a well in the center. Pour in 2/3 cup half-and-half and gently mix it in with a rubber spatula or fork, be careful not to over mix the dough or the biscuits will be tough. Turn the dough out onto a lightly floured surface and fold it over itself a couple of times until it...

Peanut Butter Sheet Cake INGREDIENTS 1/2 c peanut butter 2 sticks margarine 1 c water 2 c flour 2 c sugar 2 eggs, beaten 1 salt 1 t soda 1/2 c buttermilk METHOD FOR MAKING THE CAKE Bring peanut butter, margarine and water to a rapid boil. Pour over dry ingredients. Mix well. Add eggs and buttermilk. Mix well. Pour into a greased and floured cookie sheet. Bake 20-25 minutes at 350 degrees. When the cake is cool, frost it with chocolate frosting.

Blueberry Bars Ingredients 1 cup all-purpose flour 1 1/4 teaspoons baking powder 1/2 cup shortening 3/4 cup white sugar 3 eggs 3/4 teaspoon almond extract 1/3 cup milk   1 1/2 cups fresh blueberries 1/3 cup confectioners' sugar 6 tablespoons cream cheese, softened 1 teaspoon almond extract Directions 1.Preheat oven to 350 degrees F (175 degrees C). Grease a 9 inch square baking dish.  2.To make the crust: Cream shortening, sugar, one egg, milk and almond extract in a large bowl. Mix in flour and baking powder, stirring constantly. Spread crust evenly in baking pan. Top with blueberries.  3.To make the topping: In a medium bowl, beat two eggs, and cream cheese until smooth. Stir in powdered sugar and almond extract. Spread over blueberries.  4.Bake 55 to 60 minutes, or until firm to the touch. Cool in pan before cutting.