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Posts Tagged ‘summer desserts’

IMG_5080 (1) Chocolate-Rum Cheesecake - T Together rum and chocolate create a creamy flavor sensation. More chocolate than rum, this luxurious cheesecake requires no baking (other than the crust), so it’s a perfect dessert for summer. Wait a minute! A combination of rum and chocolate makes a perfect dessert any day of the year!

Rum-Chocolate Cheesecake
The Sugar Mill Caribbean Cookbook

INGREDIENTS

Chocolate-Almond Crust
1½ cups chocolate cookie crumbs
6 tablespoons melted butter
1/2 cup finely chopped almonds
2 tablespoons sugar

Filling
8 ounces cream cheese
1½ cups sour cream
6 tablespoons sugar
1 teaspoon vanilla extract
1/4 cup rum
1 package unflavored gelatin
8 ounces semisweet chocolate chips, melted

Garnish
Chocolate leaves or grated chocolate

DIRECTIONS
1. Preheat the oven to 350°F.

2. Blend together all the crust ingredients. Press the mixture on the bottom and one inch up the sides of a 10-inch springform pan. Bake the crust 8 minutes, then let it cool.

3. Beat together the cream cheese, sour cream, sugar and vanilla.

4. Put the rum into the top of a double boiler or into a heat-proof bowl, sprinkle on the gelatin, and let it soften 10 minutes.

5. Stir the gelatin over simmering water until the gelatin dissolves, then beat the solution into the cream cheese mixture.

6. Beat in the melted chocolate.

7. Pour the mixture into the prepared crust, refrigerate the cake until the filling is firm.

8. Before serving, remove the metal ring, and decorate the cake with chocolate leaves or grated chocolate.

Makes one 10-inch cheesecake

LINNELL’S NOTES
1. I used Nabisco’s Famous Chocolate Wafers for the crust.

2. I chopped the almonds in my food processor to get an even fine chop.

3. I used Myers’s Original Dark Rum.

4. This is not a tall cheesecake. At first, I thought the springform pan was too large for the amount of filling. After cutting the first slice and tasting its sweet richness, I decided a little bit goes a long way.

5. Although, it’s not shown in the photo, I topped slices of the cake with mocha whipped cream. While whipping the cream, I added a little confectioner’s sugar and a little bit of espresso powder.

Enjoy!

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Watermelon Mint Coconut Lime Popsicles What could top off a lovely summer evening of swimming under the stars? What about lazily counting shooting stars while eating delicious homemade popsicles? With the exotic flavors of watermelon, coconut, lime, and mint, these icy treats are as sophisticated as they are refreshing.

Waikiki Kickers
Nugget Markets, The Field Guide, Issue No. 16

INGREDIENTS
4 cups watermelon (cubed)
1/2 cup coconut cream
1 teaspoon lime zest
Juice of one lime
1 teaspoon chopped mint

DIRECTIONS
1. Combine all ingredients in blender and puree.

2. Pour mixture into popsicle molds and freeze overnight.

Serves 6

LINNELL’S NOTES

1. Because the watermelon I purchased wasn’t as sweet as it could be, I added 1 teaspoon of organic light agave nectar to the mixture before freezing.

2. Coconut cream is not the same thing as coconut milk. Coconut cream is thicker and richer than coconut milk.

3. The ingredients separated while the popsicles were freezing. I think the coconut fat rose to the top. The popsicles still tasted great and they looked like I had intentionally layered them.

4. This recipe made six popsicles, plus a full ice cube tray. I need to go out and purchase more popsicle molds!

Enjoy!

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A bag of limes sits in my refrigerator waiting for me to decide whether to whip up some limey confection or to drink a couple of Corona beers. Since it’s only 9:30 in the morning, I opt for the first choice. Here’s a recipe I tested from an ancient newspaper clipping I found in one of the stacks referred to in my “Attack the Stack!” post.

This recipe makes a light, refreshing, creamy cheesecake. It’s easy to make – especially if you use a store bought graham cracker crust and aerosol whipped cream! Sometimes practicality and time constraints need to push aside food snobbery and perfectionism! If you use a store bought crust instead of a springform pan, you will have a little extra filling leftover. No worries, just put it into a little ramekin, chill, garnish, and you have a little lime dessert for one!

LIMELIGHT CHEESECAKE
(Original source unknown – adapted by Linnell)

Ingredients:
1-1/2 C graham cracker crumbs
1/3 C butter or margarine, melted
1 package (8 oz.) cream cheese, softened
1 can (14 oz.) sweetened condensed milk
1 T grated lime peel
3/4 C fresh lime juice (about 6 limes)
1 package (1 T) unflavored gelatin
1/4 C water
1 C whipping cream, whipped (for filling)
Additional whipped cream for garnish
Lime slices for garnish

Directions:
Whip 1 cup of whipping cream and set aside in the refrigerator. Combine graham crackers crumbs and butter. Press into 8-1/2-inch springform pan building up sides; chill. In mixing bowl beat cream cheese and condensed milk until smooth. Stir in lime peel and juice. Soften gelatin in water; warm over low heat to dissolve. Gradually stir into cream cheese mixture. Fold in whipped cream. Pour into crust. Chill to set. Garnish with additional whipped cream and lime slices.

Makes 8-10 servings.

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