Strawberry Cheesecake Fluff Pie

Ingredients

Fresh whole strawberries, washed, hulled & patted dry
Graham cracker crust
1 3 oz. pkg. Strawberry Jello
1 8 oz. pkg. cream cheese, softened
2 T granulated sugar
1 12 oz. container Cool Whip

Prepare jello per pkg instructions and refrigerate to set completely.
Cover bottom of graham crust with whole strawberries.
In mixing bowl beat together cream cheese and sugar.
Add prepared jello and mix completely.
Using spatula fold Cool Whip into cream cheese mixture.
Spread a portion of mixture on top of strawberries, pressing to ensure all gaps between strawberries are filled.
Add remaining mixture, spreading evenly into dome shaped top. This is a very high pie!
Refrigerate for 4-6 hours.

Recipe from ArtandtheKitchen.com

Strawberry Surprise Cheesecake

Looking at this cheesecake, no one would know there's a hidden layer of strawberry jam on the bottom.  This jam layer adds just enough pizazz to make this dessert extra special. Feel free to substitute the strawberry for another flavor.

Ingredients

1 1/2 c graham crumbs

1/3 c granulated sugar

4 T butter

1/2 c + 2 T strawberry jam

1 8 oz. pkg. cream cheese, softened

1 lb. whole milk ricotta cheese, drained over a cheesecloth for several hours or overnight

1 cup granulated sugar

2 large eggs

1/2 tsp. vanilla extract

1/4 tsp. almond extract

1/2 c sour cream

2 T granulated sugar

Preheat oven to 350 degrees. 

For the crust, mix together graham crumbs, sugar & better until mixture is moistened enough to hold together.  Press into an 8" springform pan. 

Heat the jam in the microwave about 30 seconds or just until it loosens up.  Stir until smooth.  Spread evenly over the crust. Set aside.

In a large bowl of an electric mixer with the paddle attachment in place, beat the cream cheese until light and fluffy, about 3 minutes.  Add the sugar slowly, alternating with the eggs. Beat until smooth. Add the extracts and beat to incorporate.  Pour the batter into the prepared crust.  Bake for an hour or until the the outside is set but the middle 2" still jiggles.  Set cheesecake on a wire rack.  Combine the sour cream and granulated sugar and stir until the sugar dissolves.  Immediately spread over the top of the hot cheesecake. Allow the cheesecake to cool to room temperature. Refrigerate 3-4 hours before serving.  

Cheesecake will puff up in the oven and fall as it cools.

Enjoy!

 

Cream Puffs with Chocolate Raspberry & Strawberry Cannoli Fillings

The recipe for the shells makes 8 large puffs.  Each of the following recipes for the cream fillings fills 8 puffs.  You will need to double the cream puff recipe to use both fillings.  

*Tip: If you plan on making both cream fillings, you can beat 1 c of heavy cream and set aside. Divide in half and add to each filling according to the directions.

Cream Puff
1 stick of butter
1 cup hot water
1 T sugar
1 c all-purpose flour
4 large eggs

Preheat oven to 425*.  Prepare a baking sheet with parchment paper or a silicon mat. Add first 3 ingredients to a heavy bottom saucepan and bring to a full boil. Add the flour all at once and beat rigorously with a wooden spoon until the mixture leaves the side of the pan and forms a ball. Remove from heat.  Add eggs, one at a time, beating until each is incorporated and mixture is smooth & shiny. Drop mixture into 8 spoonfuls onto prepared baking sheet, 2" apart.  You can also fill a pastry bag fitted with a large star tip and pipe the batter into 8 mounds. Bake at 425* for 10 minutes; reduce oven temp to 350* and continue baking for another 15 minutes. Keep a close eye and make sure they are golden around the edges, but do not burn.  Remove from oven an set aside to cool.  With a serrated knife, remove shell 2/3 of the way down and set aside.  Fill half with raspberry cream and half with strawberry cannoli and replace the caps.  Drizzle with white chocolate.

Chocolate Raspberry Cream Filling
6 oz. mascarpone cheese
1/2 c sifted confectioners' sugar
1/4 c seedless raspberry jam
4 oz. chopped bittersweet chocolate, melted
1/2 c heavy cream, whipped

Add the mascarpone cheese, sugar and jam to the bowl of an electric mixer.  Beat until smooth.  Slowly add the melted chocolate and beat until incorporated.  In a clean, separate bowl, beat the heavy cream until stiff peaks form.*  Fold into the cheese mixture. Spoon or pipe filling onto each cream puff bottom and replace the top.

Strawberry Cannoli Cream Filling
1 c whole milk ricotta cheese
1/2 c sifted confectioners' sugar
1/2 tsp. vanilla bean paste or 1 tsp. vanilla extract
1/2 c heavy cream, whipped
1 pint fresh strawberries, cut into thin slices

In the bowl of an electric mixer, beat the cheese, sugar and vanilla.  In a clean, separate bowl, beat the heavy cream until stiff peaks form.*  Fold into the cheese mixture. Add a few slices of strawberries to each cream puff bottom, spoon or pipe filling onto the strawberries, and top off with remaining strawberry slices before replacing the tops.

For the drizzle, melt 4 oz. of good white chocolate (I use Ghiradelli) and 3/4 T vegetable shortening in a microwave safe bowl. Heat for 30 seconds initially and then 10-second intervals thereafter. Check after each interval as white chocolate seizes up easily.  If the chocolate is not melted but the bowl is hot, remove from microwave and begin stirring. Sometimes the heat from the bowl is all that is needed to melt the chocolate. Drizzle over the cream puffs.

Indulge yourself and those around you!

Strawberry Explosion Cupcakes

Ingredients:

1 Box White Cake Mix
1/3 c oil
3 eggs
1 small box Strawberry Jello, dry
2/3 c + 1/4  c frozen strawberries in syrup, thawed & divided
1/3 c toasted pecans, chopped

12 oz. jar seedless Strawberry Jam

1 c butter, softened
4-5 c confectioners' sugar, sifted
1/4 c strawberries

Marshmallow Peeps & Easter Sprinkles, optional

Preheat oven to 350*.  Line 24 cupcake cups with paper liners. Set aside.

Add cake mix, oil, eggs, jello & strawberries to large bowl of an electric mixer and beat on medium speed until smooth.  Stir in pecans.
Fill each cupcake cup 2/3 fill with batter.  Bake for 18-20 minutes or until tops spring back when gently touched.  Cool completely on wire racks.

Empty jar of jam into a small microwave safe bowl.  Heat 30 seconds and stir until smooth.  Fit pastry bag with a #230 metal tip or use a small round tip.  Fill bag with jam and inject into the center of each cupcake.

In a large bowl of an electric mixer beat butter on medium-high speed until pale and creamy, about 3 minutes.  Add confectioners' sugar 1 cup at a time and beat after each addition.  Add strawberries and syrup. Beat until incorporated.  Add milk 1 T at a time until the frosting is the desired consistency.

Fit a pastry bag with a coupler and fill with frosting. Pipe onto each cupcake.  Decorate as desired.  Since I was making these for Easter, I sprinkled on nonpariels in Easter colors and sat a Peep in the center of each one.

Mini Cheesecakes with Chocolate Strawberry Jam

I bought a jar of  Stonewall Kitchen Chocolate Strawberry Jam over the weekend and knew I had to make something sweet, but not too sweet, where it could be the star.  Rather than lose it baked inside of brownies, or cake, etc. I decided to make mini cheesecakes and use it as the topping.  Because of the decadence of the jam, I used Neufchatel rather than regular cream cheese, and baked them without a crust.  Of course, you are welcome to change it up as you see fit.  I'm enjoying them on the lighter side - albeit, rich and still high in calories and absolutely yummy!

Ingredients
2 8 oz. pkgs. Neufchatel or Cream Cheese, room temperature
2 large eggs, room temperature
1/2 c sugar
1/4 c heavy cream
1/2 tsp vanilla
1 tsp lemon zest
1 8 oz. jar Stonewall Kitchen Chocolate Strawberry Jam

Preheat oven to 350* F.  Line 12 cupcake cups with paper liners, set aside.
In electric mixer beat Neufchatel until creamy.  Add eggs, alternating with sugar and mix until well combined.  With mixer running, add heavy cream, vanilla and zest and continue mixing until combined.

Using a large scoop, fill each cup 3/4 full.  Bake for 25 minutes.  Cheesecakes will be puffy.  Turn off oven and leave cheesecakes in for about 30 minutes.  They will deflate as they cool, leaving a well in the middle (perfect for filling).  Refrigerate until chilled, about an hour.  Spoon jam into each well.  You can top with a dollop of whipped cream and/or sprinkles if desired.  Enjoy!

Unwrapped!

Nothing says lovin' like these little gems!