The Ultimate Vampire Resource and Directory

Fudge Mint Ice Cream Torte
01:14 Feb 29 2012
Times Read: 381

Ingredients



TORTE:

Crisco® Original No-Stick Cooking Spray

1 (19.5 oz.) pkg. Pillsbury® Classic Traditional Fudge Brownie

1/2 cup water

1/2 cup Crisco® Pure Vegetable Oil

1 large egg

8 cups chocolate chip mint ice cream, slightly softened



TOPPING:

20 thin chocolate and green mints

1/4 cup half-and-half



GARNISH:

8 thin chocolate and green mints



Directions





HEAT oven to 350 degrees F. Line three 8-inch round cake pans with foil or parchment paper. Coat bottoms only with no-stick cooking spray.



PREPARE brownies as directed on package, using oil, water and egg. Spread batter evenly in prepared pans.



BAKE 15 to 20 minutes. Cool in pan 15 minutes. Remove brownie layers from pans. Cool 30 minutes or until completely cooled. Place layers in freezer 1 to 2 hours for easier handling.



LINE two 8-inch round cake pans with foil. Scoop and press ice cream evenly into foil-lined pans, leveling tops. Freeze until firm.



COMBINE topping ingredients in small saucepan. Heat over low heat, stirring constantly until mints are melted and sauce is smooth. Let cool.



REMOVE foil from brownie and ice cream layers. Place 1 brownie layer on serving plate. Top with 1 ice cream layer. Repeat with remaining brownie and ice cream layers, ending with brownie layer. Spoon topping over top of torte. Freeze at least 2 hours or until serving time.



CUT 8 mints in half diagonally. Place wedges, cut side down, in spoke-fashion on top outer edge of torte. Let torte stand at room temperature about 10 minutes to soften slightly before serving.



High Altitude (above 3500 ft.):



ADD 1/2 cup flour to dry brownie mix. Bake as directed above.

Chocolate Mint Chip Ice Cream Pie
01:12 Feb 29 2012
Times Read: 382

Ingredients

2 cups heavy cream

1 cup whole milk

3/4 cup packed fresh mint leaves

4 egg yolks

1/2 cup sugar

2 tablespoons mint liqueur (recommended: creme de menthe)

3 ounces semisweet chocolate chips, or coarsely chopped chocolate bar (about 1/2 cup)

Chocolate Cookie Crust, recipe follows



Directions





In a medium saucepan, bring the cream, milk, and mint to a gentle boil. Remove from the heat.



In a bowl, whisk together the egg yolks and sugar until thick. Whisk 1 cup of the hot cream into the egg mixture. In a slow, steady stream, gradually add the egg mixture to the pan of hot cream. Cook over moderately low heat, stirring occasionally, until the mixture thickens enough to coat the back of a spoon and reaches 170 degrees F on an instant-read thermometer, 3 to 5 minutes.



Remove the pan from the heat and strain the mixture into a clean bowl through a fine mesh strainer. Pour into a container and cover with waxed paper or plastic wrap, pressing down against the surface to keep a skin from forming. Chill in the refrigerator for at least 2 hours.



When cold, stir in the mint liqueur and chocolate chips. Pour into the bowl of an ice cream machine, and churn and freeze according to manufacturer's instructions. When the ice cream has come together, transfer to the chocolate cookie crust and finish the ice cream pie, or transfer to an airtight container and place in the freezer until ready to use.



To Assemble Ice Cream Pie: Place the piecrust in the freezer for at least 1 hour. Remove the ice cream from the freezer and let sit at room temperature until soft enough to spread, 5 to 10 minutes.



Remove the crust from the freezer and unwrap. Transfer the ice cream to the piecrust, filling to the top, and smooth with a spatula or the back of a spoon. Place in the freezer until firm, and serve.



Chocolate Cookie Crust:

1/2 cup graham cracker crumbs

3/4 cup finely ground chocolate sandwich cookies (NOTE: chocolate cookie only, cream stuffing removed)

4 tablespoons melted unsalted butter

2 tablespoons sugar

1 egg white*



Preheat the oven to 375 degrees F.



In a bowl, combine all the ingredients in a bowl, except the egg white, and blend with a mixer. Transfer to a 9-inch pie pan and spread across the bottom and up the sides using your fingers. Place another 9-inch pie pan on top and firmly press against the contours of the pan to pack the crust down onto the pan. (Some of the filling may spill over the edges of the pan.)



Bake until golden, 10 to 15 minutes. Remove from the oven and cool. Brush the crust with the egg white. Refrigerate before using.



Yield: 1 (9-inch) crust

Italian Wedding Soup
01:08 Feb 29 2012
Times Read: 383

Ingredients

1 tablespoon extra-virgin olive oil

1 small onion, finely chopped

3 carrots, finely chopped

2 cloves garlic, finely chopped

2 teaspoons Worcestershire sauce

2 teaspoons chopped fresh sage

3 cups fat-free low-sodium chicken broth

1 parmesan cheese rind, plus 1 tablespoon grated parmesan, plus more for topping

1/2 pound ground pork

3 tablespoons breadcrumbs (preferably panko)

3/4 cup orzo

8 ounces baby spinach (about 8 cups)



Directions





Heat the olive oil in a large pot over medium-high heat. Add the onion and carrots and cook, stirring, until slightly softened, about 4 minutes. Add half of the garlic and 1 teaspoon each Worcestershire sauce and sage; cook 1 minute. Add the chicken broth, 3 cups water and the parmesan rind and bring to a boil. Cover, reduce the heat to medium and simmer until the vegetables are tender, about 7 minutes.







Meanwhile, mix the pork, breadcrumbs, 1 tablespoon grated parmesan, the remaining garlic and the remaining 1 teaspoon each Worcestershire sauce and sage in a bowl. Form into 1-inch meatballs.







Increase the heat to medium high and bring the soup to a boil. Stir in the orzo and cook 6 minutes. Add the meatballs and cook until they are firm and float to the top, about 4 more minutes. Stir in the spinach and cook until wilted, about 1 more minute. Ladle the soup into bowls and top with parmesan.

Red Velvet Sheet
01:04 Feb 29 2012
Times Read: 384

Ingredients



Sheet Cake:

Nonstick baking spray

2 1/2 cups cake flour

1 teaspoon salt

1 cup buttermilk

1 teaspoon vanilla extract

1 teaspoon baking soda

2 whole eggs

1 1/2 teaspoons vinegar

1 1/2 teaspoons cocoa powder

1 1/2 fluid ounces red food coloring

1 cup shortening

1 3/4 cup granulated sugar



Directions





Preheat the oven to 350 degrees F. Thoroughly spray a large (18-by-12-inch) sheet cake pan (or you can use a slightly smaller jelly roll pan) with nonstick baking spray. Be sure to get in all the corners of the pan.







Sift together the cake flour and salt. Set aside. In a separate bowl, stir together the buttermilk, vanilla, baking soda and eggs. Add the vinegar and stir. Set aside.







In a separate small bowl, mix together the cocoa and red food coloring. Set aside. Cream together the shortening and sugar until fluffy. Alternate adding the flour mixture and the buttermilk/egg mixture until all combined. Pour in the red mixture and beat until combined.







Pour the batter into the prepared sheet cake pan. Use a large offset spatula or knife to even out the surface. Bake for 20 minutes.







Remove the pan from the oven and allow the cake to cool in the pan for 20 minutes.







Place a large cutting board on top of the cake pan, then invert the cake, allowing it to turn out onto the cutting board. Allow the cake to cool completely before icing.



Classic Red Velvet Frosting:

1 cup whole milk

5 tablespoons all-purpose flour

1 teaspoon vanilla extract

2 sticks unsalted butter

1 cup granulated sugar





Combine the milk and flour in a saucepan over medium heat and whisk constantly until thick. Remove from the heat and let cool to room temperature. Add the vanilla once cooled.







In the bowl of a stand mixer with the paddle attachment, cream the butter and sugar until light and fluffy. Add the cooled milk mixture and beat very well. It may look separated, which means you have to keep beating until fully combined. It should be fluffy and light, similar to whipped cream.

Beef and Cheese Manicotti
01:00 Feb 29 2012
Times Read: 386

Ingredients

4 teaspoons olive oil

1 medium onion, coarsely chopped

1 pound ground beef

Salt and freshly ground black pepper

14 (8-ounce package) manicotti

1 (15-ounce) container whole-milk ricotta

3 cups shredded mozzarella

1 cup grated Parmesan

2 tablespoons chopped fresh Italian parsley leaves

2 garlic cloves, minced

3 cups marinara sauce

2 tablespoons butter, cut into pieces



Directions





Heat a heavy medium skillet over medium heat. Add 1 teaspoon of the olive oil, onion and ground beef. Season with salt and pepper. Saute until the meat browns and the onion is translucent, about 5 minutes. Remove from the heat, and cool.







Brush 1 teaspoon of oil over a large baking sheet. Cook the manicotti in a large pot of boiling salted water until slightly softened, but still very firm to the bite, about 4 to 6 minutes. Using a slotted spoon, transfer the manicotti from the pot to the oiled baking sheet and cool.







Meanwhile, combine the ricotta, 1 1/2 to 2 cups mozzarella cheese, 1/2 cup Parmesan, and parsley. Add the garlic, salt, and pepper to taste, and mix. Stir the cooled meat mixture into the cheese mixture.







Preheat the oven to 350 degrees F.







Brush the remaining 2 teaspoons of oil over a 13 by 9 by 2-inch glass baking dish. Spoon 1 1/2 cups of the marinara sauce over the bottom of the prepared dish. Fill the manicotti with the cheese-meat mixture. Arrange the stuffed pasta in a single layer in the prepared dish and spoon the remaining sauce over.







Sprinkle the remaining 1 1/2 cups of mozzarella cheese, then the remaining 1/2 cup of Parmesan over the stuffed pasta. Dot entire dish with the butter pieces. Bake the manicotti uncovered until heated through and the sauce bubbles on the sides of the dish, about 30 to 35 minutes. Let the manicotti stand 5 minutes and serve.

Slow Cooked Korean Style Short Rib Soup
00:11 Feb 23 2012
Times Read: 388

Ingredients

Ribs:



12 English-cut short ribs (about 6 pounds)

4 cups low-sodium chicken broth

1/3 cup soy sauce

1/4 cup sugar

3 tablespoons finely grated peeled fresh ginger

2 tablespoons Korean red chili paste or sambal oelek, plus more for serving

2 tablespoons dark (toasted) sesame oil

4 cloves garlic, finely chopped

1 bunch scallions (white and green parts, separated), thinly sliced



Noodles and Garnishes:



10 to 12 ounces medium-thick rice noodles (also called rice sticks or jantaboon)

1 carrot, finely grated

1 small Kirby cucumber, thinly sliced

1/2 cup cilantro leaves, torn

2 limes, cut into wedges



Directions



Remove any silver skin from the surface of the short ribs, and then make 2 cuts across the grain, through the meat down to the bone. (See how-to photo.) Put the ribs in the slow cooker.



Whisk together the broth, soy, sugar, ginger, chili paste, sesame oil, garlic, and scallion whites. Pour over the ribs. Cover and cook on HIGH for 6 hours.



About 30 minutes before serving, put the rice noodles in a bowl with hot water to cover. Soak until tender and pliable, about 30 minutes.



Skim any fat that may collect on top of the beef broth and discard.



Divide the noodles among 6 large shallow bowls and ladle the broth over top. (Cut the meat from the ribs if desired.) Divide the meat evenly among the bowls. Garnish as desired with the carrots, cucumber, cilantro, lime and the remaining green parts of the scallion and more chili paste, if desired.

Gingerbread Cupcakes with Orange Icing
00:03 Feb 23 2012
Times Read: 389

Ingredients



1/4 cup dark rum or water

1/2 cup golden raisins

1/4 pound (1 stick) unsalted butter

1 cup unsulfured molasses

1 cup (8 ounces) sour cream

1 1/2 teaspoons grated orange zest

2 1/3 cups all-purpose flour

3/4 teaspoon baking soda

1 1/2 teaspoons ground ginger

1 teaspoon ground cinnamon

1/4 teaspoon ground cloves

1/2 teaspoon kosher salt

1/3 cup minced dried crystallized ginger (not in syrup)



For the frosting:



8 ounces cream cheese, at room temperature

1/4 pound (1 stick) unsalted butter, at room temperature

1/2 teaspoon orange zest

1/2 teaspoon pure vanilla extract

1/2 pound confectioners' sugar, sieved



For the decoration:



6 pieces dried crystallized ginger (not in syrup), sliced in half



Directions



Preheat the oven to 350 degrees F. Line a muffin pan with paper liners.



Place the rum and raisins in a small pan, cover, and heat until the rum boils. Turn off the heat and set aside. Place the butter and molasses in another small pan and bring to a boil over medium heat. Pour the mixture into the bowl of an electric mixer fitted with the paddle attachment. Cool for 5 minutes, then mix in the sour cream and orange zest.



Meanwhile, sift the flour, baking soda, ginger, cinnamon, cloves, and salt together into a small bowl. Mix with your hand until combined. With the mixer on low speed, slowly add the flour mixture to the molasses mixture and mix only until smooth. Drain the raisins and add them and the crystallized ginger to the mixture with a spatula.



Divide the batter among the muffin pan (1 rounded standard ice cream scoop per cup is the right amount). Bake on the middle rack of the oven for 25 to 30 minutes, or until a toothpick comes out clean. Cool for 10 minutes before removing from the pan.



For the frosting, mix the cream cheese, butter, orange zest and vanilla in the bowl of an electric mixer fitted with the paddle attachment until just combined. Add the sugar and mix until smooth.



When the cupcakes are cool, frost them generously and garnish with a slice of crystallized ginger.

Sausage and Vegetable Stew
23:53 Feb 22 2012
Times Read: 390

Ingredients



3 tablespoons extra-virgin olive oil

1 large red onion, diced

4 cloves garlic, smashed

1 tablespoon paprika, plus more for garnish

Kosher salt

3 tablespoons all-purpose flour

6 ounces kielbasa, cut into small chunks

3 medium carrots, peeled and cut into large chunks

2 parsnips, peeled and cut into large chunks

14 ounces small red-skinned or new potatoes (6 to 8), quartered

1 tablespoon cider vinegar

Freshly ground pepper

1/2 cup fresh parsley, roughly chopped

3/4 cup sour cream

Crusty bread, for serving



Directions



Heat the olive oil in a Dutch oven or heavy pot over medium heat. Add the onion and garlic; cook, stirring occasionally, until soft and glistening, about 6 minutes. Add the paprika and 1 teaspoon salt; cook until the oil turns deep red, about 1 minute. Add the flour and cook until just toasted, 30 more seconds. Immediately whisk in 4 cups water. Add the kielbasa, carrots, parsnips, potatoes and 1 1/2 teaspoons salt.



Bring the soup to a boil, then reduce to a simmer; cover and cook until the vegetables are tender and the broth has thickened, about 20 minutes. Add the vinegar and season with pepper.



Combine about half of the parsley with the sour cream in a small bowl and season with salt and pepper. Ladle the stew into bowls; top with the remaining parsley, a dollop of herbed sour cream and a sprinkle of paprika. Serve with bread.

Stuffed Potatoes
23:58 Feb 19 2012
Times Read: 392

Ingredients



4 large russet potatoes

1 large sweet potato

1/4 cup sour cream

3 tablespoons unsalted butter, cut into pieces and softened

2 scallions, thinly sliced

3/4 cup shredded sharp cheddar cheese Pinch of freshly grated nutmeg

Kosher salt and freshly ground pepper

Extra-virgin olive oil, for brushing



Directions



Preheat the oven to 400 degrees F. Put the russet and sweet potatoes directly on the oven rack and bake 30 minutes. Pierce each potato a few times with a fork and continue to bake until tender, 15 to 20 more minutes for the sweet potato and 20 to 25 more minutes for the russet potatoes. Let cool slightly.



Peel the sweet potato. Transfer to a bowl and mash lightly with a fork until almost smooth. Trim a thin slice off the top of each russet potato, cutting lengthwise. Scoop most of the flesh into another bowl, leaving the shells intact. Add the sour cream and butter to the bowl and mash with a fork. Stir in the scallions, 1/2 cup cheese, the nutmeg, 1 1/4 teaspoon salt, and pepper to taste. Gently fold in the sweet potato.



Brush the potato skins with olive oil and season with salt and pepper. Generously fill with the marbled potato mixture and sprinkle with the remaining 1/4 cup cheese.



Reduce the oven temperature to 375 degrees F. Place the stuffed potatoes on a baking sheet and bake until the cheese melts, 25 to 30 minutes.

Fried Gator
23:51 Feb 19 2012
Times Read: 393

Ingredients



1 pound alligator meat, cut into chunks (can substitute chicken or pork)

Salt and freshly ground black pepper

Flour, for dredging

1 cup buttermilk

1 cup hot sauce

1 bottle store bought ranch dressing, for dipping



Directions



Heat a deep-fryer to 350 degrees F.



Lightly season gator meat with salt and pepper prior to dredging them in flour. Combine buttermilk and hot sauce into 1 mixture. Dip the gator meat into the buttermilk and hot sauce mixture and dip, once again, in flour. Then place in deep fryer until golden brown, just a couple minutes. Drain on paper towels and serve with ranch dressing.

Greek Lamb Stew
23:48 Feb 19 2012
Times Read: 394

Ingredients



4 tablespoons olive oil, plus more if needed

5 1/2 pounds boned shoulder of lamb, trimmed of excess fat and cut into cubes about 1 1/2 by 2 1/2 inches

5 medium onions, sliced finely

Salt

4 garlic cloves, minced

2 celery stalks, minced

Leaves from 4 thyme sprigs

1 teaspoon dried oregano

3 bay leaves

2 carrots, peeled, halved lengthways, and then halved across

3 (14.5 ounces) cans diced tomatoes

1 1/4 cups lamb, beef stock or water

1 bottle dry white wine

Freshly ground black pepper

1 pound ditalini or other small tubular pasta

2/3 pound feta cheese

2 to 3 tablespoons finely chopped parsley, oregano or basil leaves



Directions



Preheat the oven to 325 degrees F.



Into the largest saucepan or casserole you have that will go into the oven, pour 3 tablespoons of the oil. Brown the meat in batches over high heat and remove with a slotted spoon to a plate nearby. You may need more oil as you do this. The onions will certainly need it, so pour the remaining oil or add more, add the onions, sprinkling a little salt over them and cook then until soft and translucent. Add the garlic, celery, thyme, and oregano. After a couple of minutes or so, when the smell of garlic wafts up, remove half the mixture. Add the meat to the mixture in the pan, cover with the remaining half, add the bay leaves, carrots, tomatoes, stock and wine. I use a big but flattish casserole and this amount of liquid covers the meat, but if you find you need more liquid, add water- you want a lot of liquid, because you will, eventually, be cooking some pasta in it. Bring to a boil, remove scum, and let bubble for about 3 minutes. Then cover, transfer to the oven, and bake for about 2 to 2 1/2 hours, or cook on a very low heat. The meat should be tender and yielding. Remove the carrots (and eat, cook's treat) and bay leaves, too, if you want, and season, to taste, with the salt and pepper.



Of course you can proceed to the final stage now, but I am presuming you're not going to. In which case, let the stew cool and keep it in the refrigerator until you want it. Skim the fat off the top, and do remember to take it out of the refrigerator a good 1 to 2 hours before you cook it again. You can reheat this in the oven, but because the pasta will be put in on the stove, I tend to heat it there. Make sure the stew is piping hot. Meanwhile, bring a large pot of water to a boil. When it boils, add the salt and then pasta. Cook this until it's nearly but not quite cooked; it should have a couple of minutes still to go.



Then drain the pasta and add it quickly to the bubbling juices in the casserole, making sure first that there are enough bubbling juices. You don't want the meat to be drowned, but you want enough for the pasta to be covered. The pasta will absorb some of the liquid as it finishes cooking, of course.



In a couple of minutes, the pasta should be cooked. Crumble some feta and put in a bowl with the chopped parsley, oregano, or basil. Stir to combine and then leave the spoon with it, so that people can sprinkle the herb-spiked cheese over the stew as they wish. Ladle the stew into shallow soup bowls.

Mini Shepherd's Pie
21:55 Feb 17 2012
Times Read: 398

Ingredients

Cooking spray

1 can biscuits (12) (recommended: Grands)

2 tablespoons olive oil

1 pound ground beef

1/2 onion, minced

1 1/2 teaspoons salt

1 tablespoon cracked black pepper

1 tablespoon minced garlic

2 tablespoons all-purpose flour

1/2 cup beef stock

1 cup frozen mixed vegetables

2 tablespoons chopped fresh parsley leaves

1 tablespoon chopped fresh rosemary leaves

1 1/2 cups leftover mashed potatoes

1 tablespoon granulated garlic powder

2 tablespoons granulated onion powder

2 cups shredded Cheddar





Directions

Preheat oven to 425 degrees F.



Spray a 12-count muffin pan with cooking spray. Mold biscuits to the shape of each muffin cup. Par-bake biscuits for 6 to 8 minutes until light golden. Remove from oven and set aside.



Heat the oil in a large skillet over medium heat. Add ground beef and brown. Stir in the onions, salt, pepper and garlic and allow to cook together for a couple of minutes.



Mix flour into the meat mixture and stir until a paste consistency is reached. Add beef stock to pan and stir in vegetables and herbs, the last few minutes, until combined.



Reheat mashed potatoes in a microwave for 5 to 6 minutes. Stir in granulated garlic and onion powder.



Spoon equal amounts (approximately 2 tablespoons) of warm potatoes on the bottoms of each par-baked biscuit. Then top with equal amounts of beef mixture (approximately 2 tablespoons). Finally top with equal amounts of Cheddar. Return to oven and bake for 12 to 15 minutes until cheese is melted and browned. Remove from oven and allow to cool slightly before popping individual pies out with a knife.

Molten Chocolate Cakes
21:51 Feb 17 2012
Times Read: 400

What you will need:

- 4 squares bakers semi sweet chocolate

- 1/2 cup butter

- 1 cup powdered sugar

- 2 whole eggs

- 2 egg yolks

- 6 Tbsp. flour

- 1/2 cup thawed cool whip whipped topping

Heat oven to 425 F



BUTTER 4 small custard cups; place on baking sheet.



MICROWAVE chocolate and butter in large microwaveable bowl on HIGH 1 min. or until butter is melted; whisk until chocolate is completely melted. Stir in sugar. Add whole eggs and egg yolks; mix well. Stir in flour. Spoon into prepared cups.



BAKE 13 to 14 min. or until sides of desserts are firm but centers are still soft. Let stand 1 min. Carefully run small spatula or knife around cakes to loosen; invert into dessert plates. Serve warm with COOL WHIP.

Tortilla Soup
22:31 Feb 13 2012
Times Read: 404

Ingredients



2 tablespoons vegetable oil

1 medium onion, chopped

2 cloves garlic, sliced

1 chipotle in adobo sauce, minced

1 tablespoon chili powder

2 teaspoons kosher salt

6 cups chicken broth, low-sodium canned

1 cup corn kernels, fresh or frozen and thawed

1 ripe tomato, chopped

1 cup shredded cooked chicken

1/2 cup cilantro leaves

1/4 cup freshly squeezed lime juice (about 2 limes)

About a dozen corn tortilla chips, broken a bit

Lime wedges, optional



Directions



Heat the oil in a medium saucepan over medium heat. Add the onion, garlic, chipotle, chili powder, and salt and cook until the onion softens, about 5 minutes. Add the chicken broth, bring to a boil, reduce the heat slightly, and simmer, uncovered, for 10 minutes. Add the corn and cook for 5 minutes more.



Pull the saucepan from the heat and stir in the tomato, chicken, cilantro, and lime juice. Divide the tortilla chips among 4 warmed bowls, ladle the soup on top, and serve with lime wedges, if desired.



Know-How Get every last drop of juice from those little limes. Before halving, microwave them for a few seconds and roll them under the palm of your hand to release the juice from the pulp.



Add a swirl of chile and homey tortillas to comforting chicken soup and you have a bold hug of a meal

Fast and Easy Tiramisu
22:27 Feb 13 2012
Times Read: 405

Ingredients



3 tablespoons instant espresso powder

1 bar (8 ounces) reduced-fat cream cheese

3/4 cup heavy cream

1/3 cup sugar

2 packages (3 ounces each) soft ladyfingers

Unsweetened cocoa powder, for dusting



Directions



In a medium bowl, mix espresso powder with 3 tablespoons boiling water until dissolved. Add 1 1/2 cups cold water; set aside.

With an electric mixer, beat cream cheese with heavy cream and sugar until light and fluffy.

Spread a few tablespoons of cream-cheese mixture in the bottom of a 2-quart serving dish. Separate ladyfingers. One by one, dip a third of ladyfingers in espresso, then arrange in bottom of dish. Spread with a third of cream-cheese mixture. Repeat twice with remaining ladyfingers, espresso, and cream-cheese mixture (can be refrigerated, covered, up to 1 day).

Dust with cocoa just before serving.

Blackberry Wine Cake
22:25 Feb 13 2012
Times Read: 406

Ingredients



1 (18.25 ounce) package white cake mix

1 (3 ounce) package blackberry flavored gelatin

4 eggs

1/2 cup vegetable oil

1 cup blackberry wine



1 1/2 cups confectioners' sugar

1/2 cup blackberry wine



Directions



Preheat oven to 325 degrees F (165 degrees C). Grease and flour a 10 inch Bundt pan.

In a large bowl, stir together cake mix and gelatin mix. Make a well in the center and pour in eggs, oil and blackberry wine. Beat on low speed until blended. Scrape bowl, and beat 4 minutes on medium speed. Pour batter into prepared pan.

Bake in the preheated oven for 40 to 45 minutes, or until a toothpick inserted into the center of the cake comes out clean. Pour 1/2 of blackberry wine glaze over top of cake while still warm. Let set for 10 minutes then remove cake from pan. Allow cake to cool fully before pouring the remaining glaze on top.

To make the Glaze: In a small bowl, stir together the confectioners' sugar and 1/2 cup blackberry wine.

Tiramisu Cheesecake
22:24 Feb 13 2012
Times Read: 407




Ingredients



1 (12 ounce) package ladyfingers

4 tablespoons butter, melted

4 tablespoons coffee flavored liqueur

3 (8 ounce) packages cream cheese

1 (8 ounce) container mascarpone cheese

1 cup white sugar

2 eggs

4 tablespoons all-purpose flour

1 (1 ounce) square semisweet chocolate



Directions



Preheat oven to 350 degrees F (175 degrees C). Place a pan of water on the bottom of oven.

Crush the package of ladyfingers to fine crumbs. Mix the melted butter into the crumbs. Moisten with 2 tablespoons of the coffee liqueur. Press into an 8 or 9 inch spring form pan.

In a large bowl, mix cream cheese, mascarpone, and sugar until very smooth. Add 2 tablespoons coffee liqueur, and mix. Add the eggs and the flour; mix SLOWLY until just smooth. The consistency of the mascarpone can vary. If the cheesecake batter is too thick, add a little cream. Do not overmix at this point. Pour batter into crust.

Place pan on middle rack of oven. Bake for 40 to 45 minutes, or until just set. Open oven door, and turn off the heat. Leave cake to cool in oven for 20 minutes. Remove from oven, and let it finish cooling. Refrigerate for at least 3 hours, or overnight. Right before serving, grate the semi-sweet chocolate over top.