Steamy Kitchen Recipes | RSS Feed http://steamykitchen.com Steamy Kitchen Food Blog: fast recipes, simple recipes, with fresh ingredients to create delicious meals. Thu, 30 Apr 2015 14:38:03 +0000 en-US hourly 1 http://wordpress.org/?v=4.2.1 Chocolate Cake S’mores Cookies http://steamykitchen.com/24350-chocolate-cake-smores-cookies-recipe-video.html http://steamykitchen.com/24350-chocolate-cake-smores-cookies-recipe-video.html#comments Fri, 18 Jan 2013 16:45:00 +0000 http://steamykitchen.com/?p=24350 In our backyard, we have a fire pit, which really is just a hole in the ground with some arranged bricks around the perimeter to serve as a pretty border (so that you can call it a “fire pit” and not just a “hole in the ground”) and tell the kids where the DO NOT CROSS zone is. We’ve made ...

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In our backyard, we have a fire pit, which really is just a hole in the ground with some arranged bricks around the perimeter to serve as a pretty border (so that you can call it a “fire pit” and not just a “hole in the ground”) and tell the kids where the DO NOT CROSS zone is.

We’ve made S’mores many times, but it’s a dangerous affair since my husband, a former Eagle Scout learned the proper way to stack fire logs to produce long lasting, intense, big flame, big heat fires. He stacks them like a game of Jenga.

Trying to make S’mores in that fire WITHOUT the added bonus of singed arm hairs is almost impossible. The heat of the fire is so intense that you literally have to lay on the ground, crouch behind the stack of bricks to protect your face while reaching in with your non-dominant hand (you wouldn’t want to burn off your good hand) holding a stick with a marshmallow dangling off it.

And that is why I love these S’mores Cookies. No burning, no singe-ing.

Picky Palate cookbook on AmazonThese cute little cookies are from my friend, Jenny Flake’s new cookbook, The Picky Palate Cookbook. Jenny and I always have fun together, wherever we meet up. Usually, there’s cameras, cupcakes and wine involved. Sometimes, all of the aforementioned inside the privacy of a limo. We party in style! :-)

What I love about Jenny’s cookbook is that it’s FUN. Who else would stuff an Oreo inside a chocolate chip cookie?? All of the recipes are family favorites.

You might be wondering, why is the word “cake” in this recipe? Well, Chocolate Cake S’mores Cookies are made with cake mix. Yup, boxed devil’s food cake mix, whisked with eggs, brown sugar and butter. The batter is thick, just like cookie batter. Then you get to decorate the cookies with bits of graham cracker, mini marshmallows and a mini bar of chocolate.

Oh, and the photos of the Chocolate Cake S’mores Cookies? Those are Jenny’s photos from the book. We made these cookies and by the time I got the camera out, nearly all of them were gone. GONE. I was robbed by 3 hungry kids and a sweet-toothed husband.

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Chocolate Cake S’mores Cookies Recipe Video

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Chocolate Cake S'mores Cookies Recipe

Servings: 36 cookies Prep Time: 5 minutes Cook Time: 13 minutes
chocolate-cake-smores-cookies-featured-1.jpg

From The Picky Palate Cookbook by Jenny Flake.

Ingredients:

One 18.25 ounce box devil's food cake mix
2 large eggs
1/4 cup packed light brown sugar
8 tablespoons (1 stick) unsalted butter, melted
3 1.55 ounce Hersey's chocolate bars, cut into rectangles
1 1/2 cups mini marshmallows
1 1/2 cups roughly chopped graham crackers

Directions:

Preheat the oven to 350 degrees F and line a baking sheet with parchment paper or a silicone liner.

Add the cake mix, eggs, brown sugar and butter to a large bowl and mix until combined. With a medium cookie scoop, place the dough onto the prepared baking sheet, 1 inch apart. Press the cookies to flatten to about 1/2 inch thick. Press a chocolate bar piece, 2 marshmallows and 2 graham cracker pieces on top of the flattened cookie dough. Bake for 11 to 13 minutes, until cooked through. Let cook for 5 minutes before transferring to a cooling rack.

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Turtle Cheesecake Truffles http://steamykitchen.com/15207-turtle-cheesecake-truffles-recipe.html http://steamykitchen.com/15207-turtle-cheesecake-truffles-recipe.html#comments Mon, 25 Apr 2011 14:29:34 +0000 http://steamykitchen.com/?p=15207 My husband’s second favorite restaurant in the world is The Cheesecake Factory. We don’t go for the food, we go for the cheesecake. All of them. Okay, well maybe not all of them, unless we’re in a large group, but we always order at least 4 different cheesecakes to share between us. Two bites out of each and the rest ...

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Turtle Cheesecake Pops Bites Balls final photo

My husband’s second favorite restaurant in the world is The Cheesecake Factory. We don’t go for the food, we go for the cheesecake. All of them. Okay, well maybe not all of them, unless we’re in a large group, but we always order at least 4 different cheesecakes to share between us.

Two bites out of each and the rest gets packed up for home to enjoy later.

Unless I’m in the front seat of the car with a plastic fork in hand and the to-go boxes on my lap.

Then we’re in trouble….big trouble.

This is a sponsored review
by BlogHer and Kraft.

Especially if one of those cheesecakes is a chocolatey, caramel-y, nutty turtle.

At home, instead of making an entire Turtle cheesecake — because we all know what will happen if I’m alone with cheesecake – I make little cheesecake balls, bites and pops. Each one of these is about 3-bites big, and they are designed for SHARING, as in take-one-pass-it-along. Promise me, no hoarding.

Bites, balls, pops and turtles are the only types of desserts I’ll let myself make. Portion control is not my strong point.

Red Velvet Cheesecake Pops - final

How to make Turtle Cheesecake Truffles

It all starts with Philadelphia Cream Cheese, I use the 1/3 Less Fat version. Make sure it’s softened to room temp.

Turtle Cheesecake Pops Truffles Recipe

Mix in graham cracker crumbs – the come in a box and are pre-crumbed. Or you could take the crackers and pulse in your food processor.

pour graham cracker crumbs-Turtle Cheesecake Pops Truffles Recipe

Use a melon baller to create evenly sized balls. Freeze for 10-15 minutes to harden.

Use melon baller  - Turtle Cheesecake Pops Truffles Recipe

While the cheesecake balls are freezing, melt the chocolate squares. You can use candy melts as well.

chocolate squares - Turtle Cheesecake Pops Truffles Recipe

$25,000 Real Women of Philadelphia Contest

Want to win $25,000? Paula Deen and Philadelphia Cream Cheese are looking for the next big cooking stars, and this season of Real Women of Philadelphia is going to be bigger and better than ever! Join the Real Women of Philadelphia Community and check out details on how you can enter to win $25,000 or become a cooking star.

See more recipes from BlogHer’s campaign on roundup page.

Until the chocolate is fully melted and smooth.

Melted chocolate Turtle Cheesecake Pops Truffles Recipe

For the rest of the topping, I use pecans and caramel sauce – the kind you buy to pour over ice cream sundaes.

Turtle Cheesecake Pops Truffles Recipe

Chop the pecans.

Chop pecans Turtle Cheesecake Pops Truffles Recipe

You’ll use a fork to dip the cheesecake balls into the melted chocolate. Let the excess chocolate drip through the tines of the fork.

Dip cheesecake -Turtle Cheesecake Pops Truffles Recipe

Top with a few pecan pieces.

Turtle Cheesecake Pops Truffles Recipe

Dip your fork into the caramel.

dip fork Turtle Cheesecake Pops Truffles Recipe

And drizzle the caramel over the cheesecake truffles.

drizzle Turtle Cheesecake Pops Truffles Recipe

Then sit back, kick your feet up and enjoy just one (you’re supposed to share the rest).

Turtle Cheesecake Pops Bites Balls finished

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Turtle Cheesecake Truffle Recipe

Servings: Makes 15 truffles Prep Time: 5 minutes Cook Time: 30 minutes plus 1 hour+ refrigeration time
Turtle Cheesecake Pops Bites Balls finished

Ingredients:

1 package Philadelphia Cream Cheese 1/3 Less Fat
1 package (8 ounces) baking chocolate squares, semi-sweet (or candy melts)
1 cup graham cracker crumbs
1/4 cup chopped pecans, finely chopped
1/4 cup caramel sauce (or melted caramel squares)

Directions:

1. Combine the cream cheese with the graham cracker crumbs. Use a melon baller to scoop up 1 1/4" sized balls to a wax-paper lined baking sheet. Repeat until you've scooped up all of the cream cheese. You should have about 15 balls. Freeze for 10-15 minutes.

2. While the cheesecake balls are freezing, melt the chocolate according to package directions.

3. Using 1 or 2 forks, dip each cheesecake ball into the melted chocolate. Let the excess chocolate drip away between the tines. Place the chocolate covered balls back on the wax paper on the baking sheet. Repeat for all cheesecake balls.

4. Top each truffle with pecans. Drizzle caramel over each truffle. Refrigerate at least 1 hour before serving (up to overnight).

$25,000 Real Women of Philadelphia Contest

Want to win $25,000? Paula Deen and Philadelphia Cream Cheese are looking for the next big cooking stars, and this season of Real Women of Philadelphia is going to be bigger and better than ever! Join the Real Women of Philadelphia Community and check out details on how you can enter to win $25,000 or become a cooking star.

See more recipes from BlogHer’s campaign on roundup page.

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Red Velvet Cheesecake Pops http://steamykitchen.com/14149-red-velvet-cheesecake-pops.html http://steamykitchen.com/14149-red-velvet-cheesecake-pops.html#comments Thu, 17 Feb 2011 16:27:07 +0000 http://steamykitchen.com/?p=14149 Step by step photos - how to make Red Velvet Cheesecake Pops

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Earlier this month when the handsome Gnome treated me and my girlfriend to a hot date to NYC, he brought us to David Burke’s Fishtail restaurant for dinner [by the way, during NYC restaurant week at select restaurants, you can get lunch for $24.07 and dinner for $35 per person – a massive deal for these otherwise very expensive restaurants!]

My good buddy, Mark Tafoya was able to join us for dessert and boy am I glad he did. At the center of the table was this tower of balls.

Okay, the restaurant was dark, I couldn’t see what they were at first, but after we all oooh’d and aaaah’d over the tower of balls, we finally looked closer and discovered they were CHEESECAKE POPS. Some were covered in chocolate, some in strawberry candy melts and all rolled in graham cracker crumbs.

I can’t stop thinking about them.

All I have been talking about for the past 2 weeks are cheesecake pops. But after the gorge-fest from NYC, I’ve been on a no-sugar thing. But I want those cheesecake pops. I want them BAD. Can’t have. Want. Can’t have. Want.

I asked Julie from The Little Kitchen for help. Please help me stop this insane obsession. I need an intervention!

And so she made me these: Red Velvet Cheesecake Pops.

Ah geeze….there goes my no-sugar thing. There’s always next week, right?!

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Meet Julie, a software engineer by day and food blogger by night. Though, I email her often about food stuff during work hours and she seems to respond relatively quickly. Which means. She’s a food blogger ALL THE TIME.

I think she’s just as obsessed with food as I am. She’s exceptional at baking cakes – her Hello Kitty Cake will make girls meow.

~Jaden

p.s. If you love cake pops – see me and the boys in action in this quick video on how to make cake pops, step by step.

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I was thrilled when Jaden asked me to do a guest post about cheesecake pops. I just made my first ever cake pops last month and I fell in love. They are cute little treats that are totally worth the work because they taste so good. Of course, my favorite are chocolate cake pops. I did some research and found Bakerella’s cheesecake pops. I’m a huge fan of Angie’s and like Jaden, she is so nice in person! Her cheesecake pops are so beautiful.

I was wracking my brain on how I could put a twist her cheesecake pops. Then, I thought, why not combine cheesecake pops and cake pops? You’ve seen those red velvet cheesecakes, right? What a winning combination, a moist chocolate cake that’s red with creamy cheesecake. Why not have that all in a cake pop – with a candy coating on the outside?

It takes a little bit of work but it’s completely worth it. This combination is to die for…the addition of cheesecake to the already fluffy red velvety chocolate cake and the candy coating on the outside…a winning combination!

I hope you’ll give it a try and enjoy them as much as I did!

-Julie

Red Velvet Cheesecake Pops

Note: the recipe is also below in printable form (scroll to bottom of post) with no photos.

Ingredients
1 box red velvet cake mix
1/2 cup store-bought buttercream or cream cheese frosting (I used Betty Crocker Whipped Buttercream)
7” plain cheesecake
1-2 cups graham crackers, crumbled into small crumbs
1 bag of 10-12 oz. candy melts, your favorite color (I used Wilton Color Burst Pastels, can find at Michael’s crafts)
¼ – ½ cup of vegetable oil

Supplies
24-30 candy/cookie sticks (found at craft store)
Microwave safe bowl, at least 3-inches deep
1/2 tablespoon measuring spoon
Cookie sheet, covered in foil
Rectangular foam block or another cookie sheet covered in foil and topped with parchment paper

1. Bake the red velvet cake in according to directions on the box or your recipe. Alternatively, you can make the cake in the microwave. You will only use half the cake, so you might want to divide the batter into 2 pans (and enjoy cake for dessert!) Cool the cake. Once the cake is completely cool, crumble the cake with 2 forks or better yet, a food processor. Stir in the frosting to create a smooth cake mixture.

2. Using the measuring spoon, scoop & level out 1/2 tablespoon of cake.

3. Roll into ball and place on cookie sheet. Roll up about 24-30 cake balls. Place them in the refrigerator for 20-30 minutes.

3. And now for the messy part, when the cake balls are ready, scoop about 1/2 tablespoon of cheesecake. Flatten a little in one hand, add the red velvet cake ball on top. Mold the cheesecake around the cake ball a little. Using other hand, measure out another 1/2 to 3/4 tablespoon of cheesecake and mold around the rest of the cake ball. And if necessary, roll into a ball in the palm of your hands. (Note: this can get very messy. After every two cheesecake balls, I had to wash my hands and dry them thoroughly before going on to the next ones.)

4. Place cheesecake balls into refrigerator for 20-30 minutes.

4. Remove cheesecake balls and roll in graham cracker crumbs until entirely covered. Put cookie sheet back into the refrigerator while you prepare the candy melts.

3. While the cake balls are in the refrigerator, melt the candy melts in a microwave safe bowl according to directions on the bag. Add in 1/4 cup of the oil and whisk. Add in more oil until you get the right consistency, providing a thin, even coating for the cheesecake pops.

4. One at a time, dip a candy stick into the candy coating about a ½ inch. Then push stick into the “bottom” of your cheesecake ball. Now it’s officially a cheesecake pop. Be careful not to push the stick too far that it goes straight through the cake ball. Refrigerate cheesecake pops for 30 minutes to an hour (or overnight even).

5. Now it’s time to coat the cheesecake pop. Remelt the candy melts in the microwave. Take one pop and completely dip into the candy melt and remove quickly. I use Angie’s from her book Cake Pops method of spinning the lollpop stick and tapping your wrist to remove the excess candy melt. Once this is done, put onto second cookie sheet covered in parchment paper on its top or place into rectangular foam block.

6. Refrigerate for at least 15 to 20 minutes. Always keep your cheesecake pops refrigerated until you’re ready to eat them.

Each bite has a layer of sweet candy melt, graham cracker, cheesecake and red velvet cake!

red velvet cheesecake cake pops recipe finished pops

Other Tips:

●      Use a bowl so that when the candy melts are melted, will allow for at least 3 inches of depth so you have enough room to dip your cheesecake pop.
●      I used Wilton Color Burst Pastels candy melts http://amzn.to/gyOEPN
●      I did end up with more than enough cake “dough” so I rolled out 1 Tbsp cake balls to make red velvet cake pops with them.
●      Some of your graham cracker crumbs will make it into your candy melts but I didn’t notice that this was a problem. It might become a problem if you’re using chocolate or a darker color candy melt.
●      If you have any leftover candy melts, put them into a plastic zip bag for later use. You can easily cut open the bag and put the candy melts (now a block) into your electric chocolate melter or a microwave safe bowl to melt again.
●      If you don’t have a whole day to devote to this project, you can always bake the cake one day and after it cools completely, wrap it in plastic wrap. Also, you can roll the cheesecake balls on one day and dip them in candy melts the next.

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Red Velvet Cheesecake Pops Recipe

Servings: 24-30 cheesecake pops Prep Time: Cook Time:
Red Velvet Cheesecake Pops - final

Ingredients:

INGREDIENTS
1 box red velvet cake mix
1/2 cup store-bought buttercream or cream cheese frosting (I used Betty Crocker Whipped Buttercream)
7” plain cheesecake
1-2 cups graham crackers, crumbled into small crumbs
1 bag of 10-12 oz. candy melts, your favorite color (I used Wilton Color Burst Pastels, can find at Michael's crafts)
1/4 to 1/2 cup of vegetable oilSUPPLIES
24-30 candy/cookie sticks (found at craft store)
Microwave safe bowl, at least 3-inches deep
1/2 tablespoon measuring spoon
Cookie sheet, covered in foil
Rectangular foam block or another cookie sheet covered in foil and topped with parchment paper

Directions:

1. Bake the red velvet cake in according to directions on the box or your recipe. You will only use half the cake, so you might want to divide the batter into 2 pans (and enjoy cake for dessert!) Cool the cake. Once the cake is completely cool, crumble the cake with 2 forks or better yet, a food processor. Stir in the frosting to create a smooth cake mixture.

2. Using the measuring spoon, scoop & level out 1/2 tablespoon of cake. Roll into ball and place on cookie sheet. Roll up about 24-30 cake balls. Place them in the refrigerator for 20-30 minutes.

3. And now for the messy part, when the cake balls are ready, scoop about 1/2 tablespoon of cheesecake. Flatten a little in one hand, add the red velvet cake ball on top. Mold the cheesecake around the cake ball a little. Using other hand, measure out another 1/2 to 3/4 tablespoon of cheesecake and mold around the rest of the cake ball. And if necessary, roll into a ball in the palm of your hands. (Note: this can get very messy. After every two cheesecake balls, I had to wash my hands and dry them thoroughly before going on to the next ones.) Place cheesecake balls into refrigerator for 20-30 minutes.

4. Remove cheesecake balls and roll in graham cracker crumbs until entirely covered. Put cookie sheet back into the refrigerator while you prepare the candy melts.

3. While the cake balls are in the refrigerator, melt the candy melts in a microwave safe bowl according to directions on the bag. Add in 1/4 cup of the oil and whisk. Add in more oil until you get the right consistency, providing a thin, even coating for the cheesecake pops.

4. One at a time, dip a candy stick into the candy coating about a ½ inch. Then push stick into the “bottom” of your cheesecake ball. Now it’s officially a cheesecake pop. Be careful not to push the stick too far that it goes straight through the cake ball. Refrigerate cheesecake pops for 30 minutes to an hour (or overnight even).

5. Now it's time to coat the cheesecake pop. Remelt the candy melts in the microwave. Take one pop and completely dip into the candy melt and remove quickly. I use Angie's from her book Cake Pops method of spinning the lollpop stick and tapping your wrist to remove the excess candy melt. Once this is done, put onto second cookie sheet covered in parchment paper on its top or place into rectangular foam block.

6. Refrigerate for at least 15 to 20 minutes. Always keep your cheesecake pops refrigerated until you’re ready to eat them.

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Strawberry Almond Cream Tart http://steamykitchen.com/8623-strawberry-almond-cream-tart.html http://steamykitchen.com/8623-strawberry-almond-cream-tart.html#comments Thu, 22 Apr 2010 14:58:22 +0000 http://steamykitchen.com/?p=8623 When my grocery store starts selling cartons of strawberries 10 for $10, you know there’s a problem. Normally, when I spy bargain basement pricing on strawberries, I’m expecting sad, lifeless fruit just on the cusp of being declared rotten and dumped. But this is not the case, and by now I’m sure you’ve all seen the fat, perky jewels begging ...

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Strawberry Almond Cream Tart

When my grocery store starts selling cartons of strawberries 10 for $10, you know there’s a problem. Normally, when I spy bargain basement pricing on strawberries, I’m expecting sad, lifeless fruit just on the cusp of being declared rotten and dumped.

But this is not the case, and by now I’m sure you’ve all seen the fat, perky jewels begging to be eaten whole with perhaps a swipe of fresh whipped cream of creme fraiche. Pricing this low can only mean one thing, that there’s a glut in the marketplace. While we consumers can rejoice, strawberry farmers are dealing with taking a deep loss on their crop, to the point of some farmers destroying their harvest because they can’t afford to bring the fruit to market.

It’s a sad story all around, but I’ll do the best I can to consume as much as I can. Read the rest and get the recipe for Cooking Light’s Strawberry Almond Cream Tart on Steamy Kitchen on Discovery/TLC.

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