Dessert for a Dinner Party

The other day my Dad had a few of his colleagues over for dinner, so I decided to try out something new for dessert! I settled on this recipe from Smitten Kitchen for dulce de leche cheesecake squares since we had a bunch of neufchatel in our fridge! I changed it up a tiny bit, though since I was using a rectangular tart pan, and I also added my own embellishment to it to snaz it up a bit!

Dulce de Leche Cheesecake Squares

yield: around 20 large squares

for the crust:

2 c. graham cracker crumbs

4 tbsp,. sugar

6 tbsp. butter, melted

for the dulce de leche filling:

1 tsp. unflavored gelatin

1/4 c. skim milk

8 oz. neufchatel (or cream cheese), softened

2 large eggs

a dash of salt

dulce de leche*

for the chocolate glaze:

6 oz. bittersweet chocolate

1/2 c. (1 stick) butter

4 tsp. Lyle's golden syrup

1. First, make the crust: preheat the oven to 325F. In a food processor, process graham crumbs and sugar until finely ground, then pour in melted butter. Pour out into a rectangular tart pan and press evenly into the bottom. Bake for 10 minutes, then let pan cool on a wire rack for at least 5 minutes.
2. Next, make the filling: pour milk into a small bowl, sprinkle gelatin over, and let stand for 2 minutes. In a mixer, beat together cream cheese, eggs, salt, and gelatin mixture until well-combined. Then, gently stir in the dulce de leche. Pour filling into crust and spread it out evenly. Bake it in a hot water bath in the oven for about 45 minutes, or until cheesecake is set. Cool in the pan on a wire rack for 2 hours, then refrigerate for at least 6 hrs. (preferably overnight).
3. 2 hours before serving, make the glaze: heat all glaze ingredients in a double boiler, stirring until smooth. Pour over cheesecake, spread it out evenly, then refrigerate, uncovered for about 30 minutes.
4. While chilling, make the brittle (recipe below).

* To make dulce de leche, pour a 14 oz. can of fat-free, sweetened condensed milk into a double boiler and cook, stirring every so often, for about an hour, or until light caramel-colored and thick.

Orange Hazelnut Brittle

1/2 c. sugar

1/2 c. water

1/4 tsp. orange extract

1/2 c. roasted chopped hazelnuts

1. Sprinkle roasted chopped hazelnuts onto a silpat, and spread out evenly.
2. In a saucepan, combine first 3 ingredients and cook over medium heat, stirring constantly, until the mixture turns a light caramel color, and comes to a rolling boil (it will also thicken considerably).
3. Pour sugar mixture over hazelnuts, and spread around to cover all of them.
4. Let cool for about 15 minutes.
5. When ready to serve cheesecake, cut into small pieces and put on top of each cheesecake square.

These were soooooo good and sooooo rich, and everyone seemed to love them (including me)! The brittle definitely was a nice accompaniment, and I loved how the graham, dulce de leche, and chocolate flavors combined so smoothly! Definitely an indulgence, but so worth it!

Enjoy!

Low Fat Fudgy Brownie Turtle thingies!

Earlier this week I decided to try out a recipe for fat free blueberry coffee cake to use up some blueberries in my fridge and was very disappointed! I'm going to experiment a bit with the recipe and hopefully figure out a better version! Yesterday, though, I made Hungry Girl's low fat fudge, and thought it turned out pretty well! I changed up the recipe a bit (as usual)...so here it is:

Low Fat Turtle Fudge-Brownies

1 box ghiradelli's double chocolate brownie mix

2 c. canned pure pumpkin puree

2 tbsp. unsweetened cocoa powder

1 tbsp. ghiradelli mocha hot chocolate mix

caramel sundae topping

1/2 c. pecans, chopped

1. Preheat oven to 350F. Spray an 8x8" baking dish with cooking spray (or grease it).
2. Mix together brownie mix, pumpkin puree, cocoa powder, and hot chocolate mix. Stir until well combined and pour into baking dish. Cook for 35 minutes.
3. Take out of the oven and cool for about 30 minutes, then cover with aluminum foil and let chill in the fridge for at least an hour.
4. Once it is cool, cover with a thin layer of caramel sundae topping, and sprinkle with chopped pecans.

These are kind of a cross between fudge and brownies, but I really like how they turned out! Later today I'm going to start preparing fourth of july desserts for tomorrow...I can't wait to see how they turn out!

I'm also really excited for the Williams sisters to play each other tomorrow in the Wimbledon women's final tomorrow and for Federer to play Roddick in the men's final on Sunday...I'll definitely be rooting for Venus and Roger!

xoxo

Praline Cupcakes

While looking through the food blogs I like to browse this morning, I found a recipe for Praline cupcakes that I just had to try! I made a few changes (including frosting them with Cooking Light's caramel frosting), and think they turned out really well! Warning: they are very rich!

Caramel Praline Cupcakes

yield: 14 cupcakes

for the cupcakes:

1/4 c. butter, softened

2 tbsp. applesauce

2 c. cake flour
1 cup sugar
2 tsp. baking powder
1/2 tsp. salt
3/4 c. milk
1 egg
1 tsp. vanilla extract
1/2 c. chopped pecans

for the frosting:

1/2 c. packed dark brown sugar

1/2 c. packed light brown sugar

1/2 c. skim milk

2 tbsp. butter

1/4 tsp. salt

1 1/2 c. confectioner's sugar

1 tsp. vanilla extract

1. Preheat oven to 375F.
2. Cream softened butter and applesauce in a mixer.
3. Sift in flour, sugar, baking powder, and salt.
4. Add about half of the milk and the egg; mix until flour is thoroughly moistened. Beat for 2 minutes. Add remaining milk and the vanilla; beat 1 minute longer.
5. Stir in chopped pecans. Place paper baking cups in muffin cups and fill about 3/4 full with the batter.
6. Bake for 25 minutes, or until cupcakes spring back when lightly touched with finger.
7. While the cupcakes are cooling, start making the frosting.
8. Combine brown sugars, milk, butter, and salt in a medium saucepan; bring to a boil over medium-high heat, stirring constantly.
9. Reduce heat, and simmer until slightly thick (about 5 minutes), stirring occasionally.
10. Remove from heat. Add the powdered sugar and 1 teaspoon vanilla; beat with a mixer at medium speed until smooth and slightly warm.
11. Cool 5 minutes (icing will thicken as it cools), then frost cupcakes.
12. If you want, top with half a pecan!

Enjoy!