Recipes You Knead

Makes an 8×8 pan

Preparation: Heat oven to 350 degrees F.

Ingredients:

Cheesecake:

20 oz cream cheese, softened

1 cup sugar

1 tablespoon vanilla extract

1/3 cup heavy whipping cream

2 eggs

3 tablespoons of nonpareils

White Chocolate Dipping Sauce:

2/3 cups white chocolate

1 tablespoons heavy cream

4 tablespoons powdered sugar, sifted

4-5 tablespoons water, warm

Chocolate Pouring Sauce:

2/3 cups dark chocolate

2 tablespoons heavy cream

4 tablespoons powdered sugar, sifted

4-5 tablespoons water, warm

Instructions:

Cheesecake:

Beat cream cheese and sugar until smooth. Turn mixer speed to low and add heavy whipping cream and vanilla extract and mix to combine. Add one egg at time and mix to combine.

Divide batter into three even portions. Pour first portion into pan and sprinkle 1 tablespoon of nonpareil on top. Pour the second portion of the cheescake batter directly on top and then sprinkle the second tablespoon of nonpareils. Repeat this again for the last layer. *Do not stir. The nonpareils will streak if mixed.

Create a shallow water bath by placing the cheesecake batter filled pan in a large roasting pan or casserole pan and filling it with water a 1/3 of the way up.

Bake at 350 degrees for 30 minutes. Cool finished cheesecake on a cooling rack.

White Chocolate Dipping Sauce:

1. Place chocolate and heavy cream in a bowl over simmering water. Let chocolate and cream sit for 2-3 minutes to melt without stirring. Then slowly stir mixture to combine. Add powdered sugar and mix to combine. (Mixture will look seized but the water will smooth it out). Add water 1 tablespoon at a time, mixing after each addition until pouring consistency is reached. Set aside and let sauce cool to warm.

Chocolate Pouring Sauce:

1. Place chocolate and heavy cream in a bowl over simmering water. Let chocolate and cream sit for 2-3 minutes to melt without stirring. Then slowly stir mixture to combine. Add powdered sugar and mix to combine. (Mixture will look seized but the water will smooth it out).Add water 1 tablespoon at a time, mixing after each addition until pouring consistency is reached. Set aside and let sauce cool to warm.

Assembly:

1. Cut cheesecake into ½ inch squares. Place squares on parchment paper. Cover with plastic wrap and freeze.

2. Remove from freezer and let cheesecake rest at room temperature for about 10 minutes. Insert Popsicle sticks and push a small marshmallow on top. Dip cheesecake pop in white chocolate and place on a clean sheet of parchment to dry. Once dried, pour milk chocolate on top and sprinkle with nonpareils and jimmies.

ingredients:
2 1/2 cups all-purpose flour
1/3 cup granulated sugar
1 tablespoon baking powder
1/4 teaspoon cinnamon
1/4 teaspoon salt
1 cup milk
1 large egg, lightly beaten
5 tablespoons unsalted butter, melted and cooled
2 teaspoons vanilla extract
oil for frying

chocolate glaze
4 tablespoons unsalted butter
2 teaspoons vanilla extract
1 teaspoon light corn syrup
1/4 cup milk
3 ounces dark chocolate, chopped
1 cup powdered sugar

directions:
In a large bowl, whisk together flour, sugar, baking powder, salt and cinnamon. Make a well in the center.

In a large measuring glass, whisk together milk, egg, butter and vanilla extract. Pour into the center of the dry ingredients then mix with a large spoon. Stir until dough is combined but do not overmix. The dough will be sticky! Cover with plastic wrap and set the bowl in the fridge for 1 hour.

After and hour, remove dough and place on a well floured surface. Roll dough out to be about 1/2-3/4 inch thick. Using a doughnut cutter, biscuit cutter or... something round, cut circles into the dough. To cut out the center, I used the wide bottom of a frosting tip, but you can also use a bottle cap or something of the sort.

Heat oil in a large saucepan over medium heat so it's about 2-3 inches deep. Once the oil hits 360-365 degrees, fry the doughtnuts 2-3 at a time, for about 2 minutes per side, or until puffed and golden brown. Make sure you use a candy thermometer as this is the only way to determine the temperature! I have burned many doughnuts in my life. It is not pretty. Remove doughnuts with a slotted spoon and let cool on a paper towel. Repeat with remaining.

While doughnuts are cooling, heat a small saucepan over medium heat and add butter, vanilla, corn syrup and milk. Whisk to combine and once butter is melt, reduce heat to low and add chopped chocolate. Whisk ask to combine, then once smooth, remove from heat and stir in powdered sugar. Stir continuously until it is all dissolve and no lumps remain. Dunk each doughnut into the glaze, then cover with sprinkles. Let set for about 30 minutes.
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Ingredients

2 doughnuts (flavor of your choosing)

2 teaspoons butter, melted

1/2 cup cold heavy whipping cream

1 tablespoon confectioners' sugar

4 large strawberries, stemmed, each sliced into 4 slices

Procedures

Slice each doughnut in half, as you would a bagel. Place the doughnuts flat (cut) side up. Using a pastry brush, brush each doughnut half with melted butter. If you are using a doughnut with frosting on the top, do not butter the frosted side; just leave it to the side for the moment.

Place the doughnuts in a toaster oven on a foil-lined sheet (to prevent any drips) and lightly toast until the edges are golden and crispy. If you do not have a toaster oven, you can also toast the doughnut halves in a 400°F oven for 3-4 minutes or until they are as toasty as you'd like them. Once again, if you are using a doughnut that has frosting on the top, do not heat the frosted side as it will melt all over.

Remove the doughnut halves from heat, and let cool.

Using an electric hand mixer with the whisk attachment, whisk the cream and confectioners' sugar on high speed until stiff peaks form. Set aside.

Lay a ring of strawberry halves on top of two of the doughnuts. Top with a generous dollop of whipped cream. If you have leftover berries, you can add more on top of the whipped cream (or, you can serve them on the side when you present the dessert). Add the second doughnut halves to the two composed stacks, pressing lightly to ensure that they stay in place.

Serve immediately.

Servings:24

Ingredients

1 bag fresh sauerkraut, drained

1 large smoked sausage (Bauernwurst or Kielbasa)

4 slices thick-cut smoked bacon

2 tablespoons spicy mustard

1 cup Gruyere

8 eggs

1 cup breadcrumbs

For the breading

3 cups flour

1 teaspoon salt

1/2 teaspoon black pepper

3 cups breadcrumbs

For the sauce

1 cup mayonnaise

2 tablespoons honey

1/2 cup whole grain mustard

Directions:

For the fritters:

Cut the bacon and sausage into small pieces.

Heat a medium sized frying pan on medium heat. Add the bacon and sausage and cook for 4-5 minutes or until the bacon is slightly crispy.

Remove from the heat and let cool completely. You can keep the bacon fat that remains in the pan and add it to the mixture to add flavor.

In a large mixing bowl, mix together the drained sauerkraut, mustard, breadcrumbs, 6 eggs and cheese.

When the bacon and sausage is cool, add it to the sauerkraut mixture and mix well. The mixture should be a little firm. Add a little more breadcrumbs to form a nice tight mixture.

Take three bowls, large enough to fit the a few of the fritters into, and keep them separate. Add the flour, salt, and pepper to one bowl, 2 beaten eggs to the second bowl and the breadcrumbs to the third bowl, and keep your bowls in this order.

Take a few of the fritters, place in flour, and roll them around to coat all sides well.

Next, dip the fritters into the egg, coating all sides, then remove to the bowl with the breadcrumbs.

Roll them in the breadcrumbs and place on a plate while you do the others.

Once you get all of them breaded you should place them in the refrigerator for at least in hour. Overnight is even better. You want them to be very cold so that they stay together easily.

To Fry:

Using a large Dutch oven or small stockpot, heat up the oil to 350º F. If you don’t have a thermometer just take a little piece of breadcrumb and drop it into the pan. If it sizzles, then it’s ready.

Add the fritters one at a time leaving enough room for them to float around. If you put too many in at the same time the oil will cool too fast and the fritters will come out greasy and undercooked.

Fry the fritters in the oil for about 5 - 6 minutes. Using a slotted spoon, carefully remove them and place on a plate lined with a paper towel. Continue to fry them until all of them are done.

Ingredients

3 tablespoons pink-tinted ice cream, softened

3 tablespoons orange-tinted ice cream, softened

3 tablespoons yellow-tinted ice cream, softened

3 tablespoons green-tinted ice cream, softened

3 tablespoons blue-tinted ice cream, softened

3 tablespoons violet-tinted ice cream, softened

Procedures

Spoon equal amounts of the red-hued ice cream into each popsicle mold (about 1/2 heaping tablespoons each). Repeat with orange, yellow, green, blue, and violet ice cream. Each mold should be just filled to the top.

Insert the popsicle sticks in the center of each mold or cup, ensuring that there is approximately a 1/2-inch gap between the end of the stick and bottom of the mold (which will be the top of the popsicle). Place the molds in the freezer for about 2 hours, or until quite firm.

When ready to eat, remove from the molds.

Ingredients:

2 cups flour

2 cups sugar

3/4 cup cocoa powder

2 teaspoons baking soda

1 teaspoon baking powder

1 teaspoon salt

2 large eggs

1/2 cup canola oil

1 cup milk

1 teaspoon vanilla

8 ounces starbucks black coffee, cooled (or any brand can be substituted)

Directions:

Preheat oven to 350°.

In a large bowl, whisk eggs, canola oil, vanilla and black coffee (cooled) together.

Stir in sugar, cocoa powder, salt, baking soda and baking powder.

Alternate stirring in flour and milk.

Don't worry if batter seems runny to you, this is normal and makes the cake so moist!

Pour batter into two greased 9-inch round cake pans.

Or if you're making cupcakes, line two 12-cup muffin tins with cupcake papers. Spoon (or pour) the batter into the cups about three-quarters full.

Bake the 2 cake pans for 25 minutes or cupcakes for 20-23 minutes. (Toothpick will come out clean when cake is done.).

After cake has cooled, remove and frost with your favorite icing. (I like Magnolia Bakery's Buttercream Frosting, Magnolia Bakery's Vanilla Birthday Cake and Frosting).

TIP: I've found that the cupcakes get even more moist when stored overnight in a Tupperware container.

Frosting Instructions: It is really easy to create the two-tone icing as shown in the photo above. Make your favorite buttercream icing recipe and divide it into 4 equal batches. Then add a dab of food coloring to each batch (I like Wilton's Icing Colors gels, purchased my local Michael's Craft Store). I used 4 different Wilton colors -- yellow, pink, sky blue and leaf green. Use a long metal spatula to fill a pastry bag with 2 colors. Put one color down each side of the bag. When you twist the top of the bag closed, the colors will form "striped" icing. Use the Wilton 2D Drop Flower tip to decorate the cupcakes, starting on the outer edge of the cupcake and working your way to the center in a circular motion. Each cupcake will be unique and beautiful!