I have a recipe for Chocolate Mousse Pie that is ridiculously easy. Not cheesecake, but it has cream cheese in it. Would you like me to post it in the recipe thread?Quote:
Originally Posted by myrosiedog;3774197;
Printable View
I have a recipe for Chocolate Mousse Pie that is ridiculously easy. Not cheesecake, but it has cream cheese in it. Would you like me to post it in the recipe thread?Quote:
Originally Posted by myrosiedog;3774197;
Thanks Veej, but I had a very specific request for cheesecake and I think I would have a family riot if it wasn't cheesecake. I'm thinking I may just see if Sam's club sells them.
No, I guess we don't want a family riot on Christmas Day (although I'm sure there will be plenty of them :winkgrin ) over dessert. I posted it anyway as someone else might like it sometime.Quote:
Originally Posted by myrosiedog;3774348;
myrosiedog, I make a chocolate cheesecake that's fairly easy (by cheesecake standards) with a simple crust... if you have no luck at Sam's Club and would like the recipe, just let me know.
I have a black forest cheesecake recipe that I've made quite a few times. It's so good. I can find the recipe and post it tomorrow. You could leave off the cherry topping if you just want the chocolate cheesecake.
omg I love black forest anything...
I made a very nasty no- sugar fudge. It ended up in the trash can. I suppose I'll have to whip up some regular fudge because my son won't shut up. :)
Thanks guys. I would love to have all your recipes.
Veejer, I would like to have yours too. I love mousse. The family isn't crazy about it, but I don't have to share with them either. :lol
Yeah, no family riots here. Not since I quit celebrating with the toxic relatives. :D
Mmmm... I like the sound of a black forest cheesecake, too. :drool
Here's my chocolate cheesecake recipe:
1 1/4 c. Zwieback crumbs (use chocolate graham crackers in a pinch)
1 Tbsp. sugar
1/4 c. melted butter
12 oz. semi-sweet chocolate
1/2 c. hot coffee
2 8-oz. packages cream cheese
1 c. sugar
4 eggs
2 tsp. vanilla
1/4 tsp. salt
whipped cream (or Cool Whip)
shaved chocolate
Combine crumbs and 1 Tbsp. sugar. Butter sides of 10" springform pan. Shake some of crumbs around pan to coat sides. Add melted butter to rest of crumbs, blend well. Press over bottom of pan.
Meanwhile, melt chocolate with coffee over hot, not boiling, water. Beat cream cheese until light and fluffy. Gradually add sugar, beat constantly. Scrape down sides of bowl and beat again. Add eggs, one at a time, beating well after each. Stir in vanilla and salt. Beat in melted chocolate until blended. Pour into prepared pan. Bake in pre-heated 325 degree oven for 55 minutes. Turn off heat, set oven door ajar and let cool 2 - 3 hours. Before serving, spread with whipped cream and sprinkle with shaved chocolate.
I've quit trying to find a good no-sugar fudge. Heck, I'd settle for an edible no-sugar fudge, but I've come to the conclusion that it's an oxymoron.Quote:
Originally Posted by livin4reality;3774775;
Back to the brussel sprouts.....
Brussels Sprouts With Bacon and Figs
2 tablespoons olive oil
4 to 8 ounces bacon, chopped
1 pound Brussels sprouts, stems trimmed
1 cup dried figs, stemmed and quartered
Salt and freshly ground black pepper
2 teaspoons balsamic vinegar, or more to taste.
1. Put a large skillet over medium heat and add oil, then bacon. Cook, stirring occasionally, until it starts to crisp, 5 to 8 minutes.
2. Meanwhile, put sprouts through feed tube of a food processor equipped with a slicing attachment and shred. (You can also do this with a mandoline or a knife.)
3. Add sprouts, figs and 1/4 cup water to pan; sprinkle with salt and pepper, turn heat to medium, and cook, undisturbed, until sprouts and figs are nearly tender, about 5 to 10 minutes. Turn heat to medium-high and cook, stirring occasionally, until any remaining water evaporates, another 5 to 10 minutes. Add vinegar, taste, adjust seasoning and serve.
Yield: 4 servings.
I made this twice over the holidays. It was very good the first time, but even better the second. The second time I used much less fig (probably only about 1/4 cup) and I used packaged bacon bits (I used a good brand). I started with just a small amount of olive oil in the pan to saute the sprouts and I added some thinly sliced sweet onions. The first time I did use the food processor, the second I used a knife. The sprouts pretty much fell completely apart the first time.