Foodie Friday ~ Delectable Strawberry Dessert

strawberry

3 egg whites

1 cup white sugar

3/4 teaspoon cream of tartar

1/2 cup saltine crackers, crushed

1/2 cup flaked coconut

1/2 cup chopped pecans

2 cups whipping cream

1/2 teaspoon unflavored gelatin

1/2 cup white sugar

4 cups sliced fresh strawberries

Directions

Preheat oven to 375 degrees.

In a large bowl, beat egg whites until soft peaks form. Gradually add 1 cup sugar and cream of tartar, continuing to beat until whites form stiff peaks. Gently fold in cracker crumbs, coconut and pecans. Spread mixture onto the bottom and up the sides of a 9 inch pie pan.

Bake in preheated oven for 20 to 22 minutes, or until lightly browned. Cool completely.

In a large bowl, beat cream, gelatin and remaining sugar until stiff peaks form. Fold in strawberries, then pour over egg white layer. Cover and refrigerate for 2 hours.

Foodie Friday ~ Angel Food Cake

Angel Food Cake

1 1/4 cups cake flour

1 3/4 cups white sugar

1/4 teaspoon salt

1 1/2 cups egg whites

1 teaspoon cream of tartar

1/2 teaspoon vanilla extract

1/2 teaspoon almond extract

Directions

Beat egg whites until they form stiff peaks, and then add cream of tartar, vanilla extract, and almond extract.

Sift together flour, sugar, and salt. Repeat five times.

Gently combine the egg whites with the dry ingredients, and then pour into an ungreased 10 inch tube pan.

Place cake pan in a cold oven. Turn the oven on; set it to 325 degrees. Cook for about one hour, or until cake is golden brown.

Invert cake, and allow it to cool in the pan. When thoroughly cooled, remove from pan.

Foodie Friday ~ Mocha Cheesecake Brownies

mocha-cheesecake-brownie-wedge

1/4 cup unsalted butter

2 (1 ounce) squares semisweet chocolate, chopped

1/3 cup all-purpose flour

1/3 cup white sugar

1 egg

1/2 teaspoon vanilla extract

1 pinch salt

1/3 cup heavy whipping cream

1 (8 ounce) package cream cheese, softened

2/3 cup white sugar

1 egg

1 egg yolk

1/4 cup sour cream

1 tablespoon all-purpose flour

1/2 teaspoon vanilla extract

1/3 cup mini semi-sweet chocolate chips

1 1/2 tablespoons instant coffee powder

1/3 cup confectioners’ sugar

1 cup sour cream

Directions

First make the brownie crust. Begin by melting butter in medium saucepan over low heat. Add 2 ounces chopped chocolate to the butter; stir until chocolate melts, and remove from heat. Whisk in 1/3 cup flour, 1/3 cup sugar, 1 large egg, 1/2 teaspoon vanilla extract, and pinch of salt. Spread batter in thin layer on bottom of greased and floured 8 x 8 x 2 inch pan.

Bake at 350 degrees until tester toothpick inserted into center comes out with only moist crumbs attached, about 10 minutes. Cool.

Next make the filling. In a small saucepan, stir cream and coffee powder over medium-high heat until coffee powder dissolves. Cool.

Beat cream cheese and 2/3 cup sugar in large bowl until light and fluffy. Beat in 1 egg and yolk. Add 1/4 cup sour cream, 1 tablespoon flour, 1/2 teaspoon vanilla, and the coffee mixture; beat until smooth. Stir in chocolate chips. Spoon filling evenly over brownie crust.

Reduce oven temperature to 325 degrees. Bake about 35 minutes, or until filling puffs slightly around the edges and center is set. Cool completely on rack. Cover pan with foil, and chill overnight.

Now make the topping. In a small saucepan, stir 1 cup sour cream and confectioners’ sugar over low heat until sugar dissolves; do not boil. Spread topping evenly over filling. Cool slightly. Cover and chill until topping sets, at least 2 hours. Cut dessert into 24 bars. Serve cold. Enjoy!

Foodie Friday ~ Delectable Oreo Cupcakes

 

SOOOO delish! A perfect little treat to savor on crisp autumn day. Remember to wash it down with a cold glass of milk.

 

1 package Oreo Cookies, regular size

1 package Mini Oreo Cookies, for decoration (optional)

1 package chocolate cake mix (mix according to directions on box)

8 ounces cream cheese, room temperature

1/2 cup butter (1 stick), room temperature

3 3/4 cups powdered sugar

1 teaspoon vanilla extract

Cupcake liners

Preheat oven to 350 degrees. Mix packaged cake mix according to directions (do not bake). Line cupcake tins with liner, place a regular size Oreo cookie in the bottom of each liner. Take 1/2 of remaining cookies and chop coarsely and add to cake mix. Fill the cupcake tins. Bake for 15 minutes (or according to box directions). While cupcakes are baking make the frosting.

Frosting:

Cream together butter and cream cheese. Add vanilla, then add powdered sugar slowly until blended well. Chop remaining regular-sized Oreos very fine (I put the cookies in the food processor instead of trying to chop them up super fine and it worked out really well). Add to frosting. After cupcakes have cooled frost and decorate with Mini Oreos.

Foodie Friday ~ Simple and Delicious Chocolate Cake

  • 1 cup white sugar
  • 1 1/8 cups all-purpose flour
  • 1/2 cup unsweetened cocoa powder
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1/2 cup butter
  • 1 egg 
  • 1 teaspoon vanilla extract1 cup cold, strong, brewed coffee

Directions

  1. Preheat oven to 350 degrees F (175 degrees). Grease and flour an 8 inch pan. Sift together flour, cocoa, baking soda and salt. Set aside.
  2. In a medium bowl, cream butter and sugar until light and fluffy. Add egg and vanilla and beat well. Add flour mixture, alternating with coffee. Beat until just incorporated.
  3. Bake at 350 degrees F (175 degrees) for 35 to 45 minutes, or until a toothpick inserted into the cake comes out clean.