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 Recipes
For Valentine’s Day
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Heavenly
Valentine's Day Chocolate Cheesecake |
Ingredients :
Cakes, Cheesecake
2 c Vanilla Wafers, Fine Crush
1 c Ground Toasted Almonds
1/2 c Butter, Melted
1/2 c Sugar
12 oz Milk Chocolate Chips
1/2 c Milk
1 ea Env. Unflavored Gelatin
16 oz Cream Cheese, Softened
1/2 c Sour Cream
1/2 ts Almond Extract
1/2 c Heavy Cream, Whipped
1 x Garnishes * |
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Preparation
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* Whipped
cream and chocolate shavings (optional). In large bowl,
combine vanilla waver crumbs, almonds, butter and sugar;
mix well. Pat firmly into 9-inch springform pan, covering
bottom and 2 1/2 inches up the sides. Set aside. Melt over
hot (not boiling) water milk chocolate chips; stir until
smooth. Set aside. Pour milk into small saucepan; sprinkle
gelatin over top. Set aside for 1 minute. Cook over low
heat, stirring constantly until gelatin dissolves. Set
aside. In large bowl, combine cream cheese, sour cream,
and melted chocolate chips; beat until fluffy. Beat in
gelatin mixture and almond extract. Fold in whipped cream.
Pour into prepared pan. Chill until firm (about 3 hours).
Run knife around edge of cake to separate from pan; remove
rim. Garnish with whipped cream and chocolate shavings, if
desired. Makes 1 9-inch Cheesecake
Cheesecake Tip: To easily cut cheesecake, take a
long strand of plain dental floss, stretch it taut, and
gently press it through the cake. When you reach the
bottom of the cheesecake, simply pull the floss out from
underneath. |
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Peanut
Butter Cake |
Ingredients :
Cakes
3/4 c unsalted butter
3/4 c creamy peanut butter
2 c packed brown sugar
3 ea eggs
2 c all purpose flour
1 tb baking powder
1/2 ts salt
1 c milk
1 ts vanilla
Peanut Butter Filling:
1 c cream cheese, softened
1/2 c creamy peanut butter
Chocolate Glaze:
1/2 c water
4 tb unsalted butter
1/2 c cocoa
1 c powdered sugar
1 ts vanilla |
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Preparation
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In large
mixing bowl, cream butter and peanut butter until light
and fluffy. Add brown sugar. Mix to blend. Add eggs, one
at a time, mixing well after each addition. In a small
bowl, combine flour, baking powder and salt. Add flour
mixture to butter and peanut butter mixture alternately
with milk, beginning and ending with flour mixture. Add
vanilla. Pour batter into 2 well greased and floured 9
inch cake pans. Bake in preheated 350 degree oven until
cake tests done, about 45 minutes. Cool on wire rack to
room temperature before frosting the cake. Spread half of
Peanut Butter Filling over tops of each cake. Chill.
Spread half of Chocolate Glaze over peanut butter topping
on each cake, using metal spatula dipped in hot water.
Spread glaze over cake while glaze is warm. As glaze
cools, it will thicken. Peanut Butter Filling:
Cream ingredients together until light and fluffy.
Chocolate Glaze: Place water and butter in small
saucepan. Bring to a boil. Add cocoa, sugar and vanilla to
water mixture. Mix until smooth. Note: This recipe will
make two 9 inch cakes or one stacked layer cake. If making
the stacked layer cake, the Peanut Butter Filling should
be put between the layers and on top of the cake before
topping it with the Chocolate Glaze. |
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