Coconut Cherry Cheese Balls

This is a simple treat to make and fun to eat!

This is what you will need:

1 8 oz pack of cream cheese, softened
3 tbls whole cranberry sauce, well drained
whole cherries, cut into fours (the jar cherries work well) not sure how many to use, so use to your liking
1/2 tsp grated orange rind
coconut

Combine the ingredients, chill for 2 hours, shape into bite size balls and roll in the coconut. Chill again for about 2 hours.  Enjoy!

Option.....Instead of cherries you can use crushed pineapple

We Have a Secret to Share!

If you enjoy chocolate, sugar, cookies, and love then you will be delighted for this amazing gluten-free dessert.

Published with Blogger-droid v1.6.3

A Torte to Remember

Over the past couple years for me I have strived to find my favorite kind of dessert. This year as my New Years Resolution, I decided that I needed to bake a variety of different desserts. Therefore, I purchased a calendar that would allow me to do just that. Pillsbury's 12 month calendar showcased a different dessert each month and I would make it and then fall in love with it. Other than the chocolate pecan pie, I absolutely love making tortes. I enjoy every aspect about it, even the fact that tortes use so many eggs. I like that the tortes I have made involve no flour and do are naturally a gluten free wonder. My mom & I fell in love with the White Chocolate Fudge Torte and look forward to baking numerous tortes over the next year. Maybe it will be my New Years Resolution, searching for the best torte cake recipe in the world and then sharing it with others. Enjoy this recipe and please share any experiences that you've had with tortes and also with this recipe. Xo


Recipe

16 servings
prep time: 55 mins
start to finish: 5 hrs 40 mins

Cake:
16 oz. semisweet baking chocolate, chopped
1 c. unsalted butter
6 eggs

Topping:
1 c. white chocolate chunks or white vanilla baking chips, melted
1 c. whipping (heavy) cream
1 package (8oz.) cream cheese, softened
1/2 c. powdered sugar
2 tablespoons white creme de cacao, if desired
1/2 c. mini semisweet chocolate chips, if desired

Raspberry Sauce:
1 package (10oz) frozen raspberries in light syrup, thawed
1 tablespoon cornstarch
1/3 c. red currant jelly

1. Heat oven to 400 degrees. Grease 9-inch spring form pan with shortening or cooking spray. in 3-qt saucepan, melt semisweet chocolate and butter over medium-low hear, stirring constantly, until smooth. Cool completely, about 35 minutes.

2. Meanwhile, in small bowl, beat eggs with electric mixer on high speed 5 minutes or until triple in volume

3. Fold eggs into cooled chocolate mixture until well blended. Pour batter evenly into pan.

4. Bake 15-20 minutes (cake edges will be set but center will jiggle when moved). Cool completely in pan on wire rack, about 1 hour 30 minutes. Refrigerate until firm, about 1 hour 30 minutes.

5. In heavy 1-qt saucepan, heat white chocolate and 3 tablespoons of the whipping cream over low heat, stirring frequently, until chocolate is melted. In large bowl, beat cream cheese, powdered sugar and, if desired, creme de cacao with electric mixer on medium speed until smooth. While beating, slowly add white chocolate mixture, beating until smooth, scraping bowl occasionally.

6. In small bowl, beat remaining whipping cream with electric mixer on high speed until stiff peaks form. With rubber spatula, fold into white chocolate mixture; if desired, fold in miniature chocolate chips. Spread topping over cake. Refrigerate until firm, at least 1 hour.

7. To prepare sauce, drain raspberries, reserving syrup. Add water to syrup to make 3/4 c. In 1-qt saucepan, mix syrup mixture and cornstarch. Stir in jelly. Cook over medium heat, stirring frequently, until thickened and clear. Stir in raspberries. Refrigerate until cold.

8. Remove side of pan, leave torte on pan bottom. Serve dessert with sauce. Store in refrigerator

PS Sadly, I did not take a photo of the torte we made, so this is a photo from Pillsbury. Pretty much dead on to what our heavenly dessert looked like also!

Published with Blogger-droid v1.6.3

A pumpkin seed adventure

Growing up my family & I use to carve pumpkins out almost annually and I can still remember all the pumpkin guts being piled everywhere on the kitchen table and my dad always pretending to throw up all of the pumpkin innards. Carving pumpkins used to be on of my favorite activities to get my family into the holiday spirit. This year, my nephew & I carved pumpkins and roasted the pumpkin seeds. We used a very basic recipe and needless to say the seeds also turned out quite bland- edible & delicious still, but was missing a certain taste that I craved. After Halloween and Thanksgiving, we were left with 3 perfect pumpkins ready to be gutted, peeled, and boiled in order to use for any an every pumpkin treat we can think to tickle our taste buds with. We also had an overwhelming amount of seeds to roast and enjoy for the next week or so. We wanted to try a couple different recipes with the seeds, have both spicy and sweet seeds, but when we came across this recipe, we decided we wanted to do all of them this way. Spoiler alert: these were the tastiest seeds that I had all season. Next time you have some seeds to make delicious, try this recipe and I promise your taste buds will thank you later. Feel free to leave comments on your experience with this recipe or links to your favorite pumpkin seed creation. Until next time, happy gluten free baking to You!
Xo
Mom & Me

Published with Blogger-droid v1.6.3