SWEET YARNS: Food

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Monday, August 19, 2013

9 Coconut Cream Cheesecake Pie

Coconut Lovers.... This is for you. What could be best than pairing Coconut and Cheesecake Flavored Pudding??? I say... nothing....

Today I want to share with you a perfect Summer Dessert layered with Chocolate, Toasted Coconut, Cheesecake Flavored Pudding and Whipped Topping.

Coconut Cream Cheesecake Pie

by Sweet Yarns

Ingredients:

2 oz. Baker's Semi-Sweet Chocolate, chopped
2 cups thawed COOL Whip Whipped Topping
3/4 cup Sweetened Coconut Flakes, toasted
1 (6 oz.) Keebler Ready Crust Chocolate Pie Crust
1 1/2 cups cold milk
1 pkg (4.5 serving size) JELL-O Cheesecake Flavor instant Pudding

Instructions:

1. In medium microwave-safe bowl; microwave chocolate on High for 2 minutes. Stir every 25 seconds. Continue until chocolate is completely melted. Add 1 cup of the whipped topping and 1/4 cup of the toasted coconut; stir until well blended. Spread mixture onto bottom of crust. Refrigerate for 10-15 minutes.

2. Add cold milk into a large bowl. Add pudding mix and whisk for 2 minutes; or until well blended. Spoon into crust.

3. Spread the remaining cup of whipped topping on top of pudding and sprinkle the remaining toasted coconut over the top.

4. Refrigerate pie 4 hours before serving. Store leftovers in refrigerator.

Tip: How to Toast Coconut:

Spread coconut on a microwaveable pie plate. Microwave on High for 5 minutes, stirring every 2 minutes, or until lightly browned.

This Coconut Cream Cheesecake Pie is the best thing ever... The perfect rich, creamy desert for those last days of Summer!!!! Enjoy this recipe...

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Sunday, August 11, 2013

9 Black Cherry Ice Cream

We all scream for Ice Cream; especially when the temperature is soaring!!!! There is nothing quite like the taste of Home-made Ice Cream.

I love no-churn Ice Cream recipes. Yes... it is possible to make home-made Ice Cream without one of those Ice Cream machines. The end result is a creamier, smooth and fresh taste ice cream.

Black Cherry is one of my favorite Ice Cream flavors, but when combined with crushed Graham Crackers is just heavenly. Today I wanted to share with you my easy to make Black Cherry Swirl Ice Cream recipe; with Black Cherries and Graham Crackers as the main two ingredients...

Black Cherry Ice Cream

by Sweet Yarns

Ingredients:

12 oz. pitted cherries (thawed if frozen), halved
1/4 cup sugar
2 cups cold heavy cream
1 14-oz can sweetened condensed milk
1 tsp. vanilla
4 graham crackers (chopped)
Ice Cream Cones

Instructions:

1. Add cherries, sugar and 2 Tbsp. water to a large saucepan.

2. Bring ingredients to a boil, reduce heat and simmer. Stir often, until cherries soften and the liquid thickens; about 10-15 minutes.

3. Transfer mixture to a bowl and refrigerate for 15 minutes, until cool.

4. Beat cream, condensed milk and vanilla on medium-high until stiff peaks form, about 5-6 minutes.

5. Fold in the graham crackers.

6. Add half the cream mixture into a loaf pan or a 2-qt freezer-safe container.

7. Spoon half the cherry mixture on top. Using a knife, swirl the mixture through the cream. Repeat once more.

8. Freeze until set; about 4 hours.

9. Once set, cover with plastic wrap and freeze for up to 2 weeks.

Cream Tip:

Before beating the cream; put bowl and beaters in the freezer for 30 minutes.

Black Cherries and crushed Graham Crackers is the perfect combination for this creamy, summery Ice Cream delight!!! Make this Ice Cream even more special by serving it on a Waffle ice cream cone. To avoid a drippy Ice Cream cone, drop a mini marshmallow in the bottom before adding your scoops.

Enjoy this recipe and make those warm, fun-filled Summer Days even more special!!! Remember....
Summertime = Ice Cream.....

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Tuesday, July 16, 2013

11 Blackberry Marble Cheesecake

I am super excited to participate on the 8th round of Get Your Chef On Blog Series.

The cooking challenge's main ingredient is Blackberries.

For this Round 8 of the series a recipe must feature the main ingredient; Blackberries for a chance to win ad space on each co-host's blog for two months. The Linky Party will go live on July 16th. The Winner Announcement and Recipe Features on July 23rd.

I decided to make a Blackberry Marble Cheesecake.

The Hosts are:
White Lights on Wednesday, Four Marrs One Venus

Blackberry Marble Cheesecake

by Sweet Yarns

Ingredients

Blackberry Sauce

2 cups fresh blackberries
3/4 cup water
1/2 cup sugar
2 tbsp. cornstarch
1 tbsp. blackberry brandy (optional)

Crust

1 1/4 cups graham cracker crumbs
1/4 sugar
1/3 cup margarine or butter, melted

Filling

3 (8oz.) packages cream cheese, softened
1 (14oz.) condensed milk
3 eggs
1/4 lemon juice

Instructions

Blackberry Sauce:

In a small saucepan, bring blackberries and water to a boil. Reduce heat; simmer for 5 minutes. Press mixture through a strainer; discard seeds. Cool.

Combine sugar and cornstarch; stir in blackberry puree until smooth. Bring to a boil; cook and stir for 2 minutes or until thickened. Cool. Add blackberry brandy. Reserve 1/2 cup of the blackberry sauce; cool. Chill remaining sauce.

Crust:

Combine crumbs, sugar and margarine; press onto bottom of 9-inch springform pan. Every chance I get, I bake my cheesecakes using my Heart Shaped Springform.

Filling:

In mixer bowl, beat cream cheese until fluffy. Beat in condensed milk until smooth. Add eggs and lemon juice; mix well. Spoon half the batter into prepared pan. Spoon half the reserved blackberry sauce in small amounts over batter. Repeat, ending with blackberry sauce. Using a knife, cut through batter for marble effect.

Bake 50 minutes or until center is set. Cool. Chill.

Serve with chilled blackberry sauce. Refrigerate leftovers.

I just loved the marbled color the blackberries gave the cheesecake. I was afraid I was going to end up with a darker color, but I ended up with a pretty "raspberry" like color.