Grasshopper Squares




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Grasshopper Squares
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Prep Time: 3 hours, 30 minutes

Cook Time: 1 hour, 30 minutes

Total Time: 5 hours

Category: Bars and Squares, Desserts and Sweets

Cuisine: Irish

Servings: 32

Ingredients

    Grasshopper Squares
    For brownie layer:
  • 1 1/2 sticks (3/4 cup) unsalted butter
  • 10 1/2 oz fine-quality bittersweet chocolate (not extra-bitter or unsweetened and no more than 60% cacao if marked), finely chopped
  • 1 1/2 cups packed light brown sugar
  • 3 large eggs, lightly beaten
  • 1 1/4 teaspoons vanilla
  • 3/4 cup all-purpose flour
  • 1/4 cup plus 2 tablespoons unsweetened Dutch-process cocoa powder
  • 3/4 teaspoon salt
    For mint ganache:
  • 1/2 cup heavy cream
  • 10 oz fine-quality white chocolate, chopped
  • 2 tablespoons green crème de menthe
  • 1 teaspoon peppermint extract
    For chocolate ganache:
  • 1 cup heavy cream
  • 10 oz fine-quality bittersweet chocolate (not unsweetened), finely chopped

Make brownie layer:

Put oven rack in middle position and preheat oven to 375°F. Lightly butter a 13- by 9-inch baking pan and line with 2 crisscrossed sheets of foil, leaving a 2 inch overhang on all sides. Butter foil.

Melt butter and chocolate with brown sugar in a 3-quart heavy saucepan over moderate heat, stirring occasionally, until smooth. Remove from heat. Whisk in eggs and vanilla until combined. Whisk in flour, cocoa, and salt until just combined.

Spread batter evenly in baking pan and bake until set and a wooden pick inserted in center comes out with moist crumbs adhering, about 20 minutes. Cool completely in pan on a rack, about 1 1/2 hours.

Make mint ganache:

Bring cream to a simmer in a 2- to 3-quart saucepan and remove from heat. Pour over white chocolate in a bowl. Let stand 1 minute, then whisk until smooth. Stir in crème de menthe and extract and chill, covered, stirring occasionally, until thick, about 1 hour.

Make chocolate ganache:

Bring cream to a simmer in a 2- to 3-quart saucepan and remove from heat. Pour over bittersweet chocolate in a bowl. Let stand 1 minute, then whisk until smooth. Chill, covered, stirring occasionally, until thick, about 30 minutes.

Assemble layers:

Spread mint ganache over top of cooled brownie in a thin even layer using offset spatula, then chill until firm but still slightly sticky, about 30 minutes.

Spread chocolate ganache over mint and chill until firm, about 2 hours.

Lift dessert out of pan using foil overhang. Run a heavy knife under hot water and wipe dry, then trim edges of dessert (1/4 inch off each side). Cut dessert into squares and peel from foil.

Please Note: Nutritional values listed may vary from final results depending on actual measurements and brands used to prepare the recipe.

Nutrition Facts

Grasshopper Squares

Serves 32

Amount Per Serving
Calories 270.9 kcal
% Daily Value*
Total Fat 17.35 g 26.7%
Saturated Fat 10.48 g 52.4%
Trans Fat 0.18 g
Cholesterol 46.02 mg 15.3%
Sodium 79.13 mg 3.3%
Total Carbohydrate 30.16 g 10.1%
Dietary Fiber 1.54 g 6.2%
Sugars 25.51 g
Protein 2.66 g
Vitamin A 10.06 % Vitamin C 0.13 %
Calcium 4.5 % Iron 5.7 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

https://beckieskitchen.com/recipes/grasshopper-squares/



Raspberry Almond Cheesecake




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Raspberry Almond Cheesecake
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Prep Time: 6 hours, 10 minutes

Cook Time: 50 minutes

Total Time: 7 hours

Category: Cheesecakes

Cuisine: American

Servings: 8

Raspberry Almond Cheesecake

Ingredients

    Raspberry Almond Cheesecake

    Crust
  • 1 1/2 cups vanilla cookie -- crumbs
  • 1 cup almonds -- chopped
  • 3 tablespoons almond paste
  • 1/4 cup unsalted butter -- melted
    Filling
  • 1 1/2 pounds cream cheese -- softened
  • 3/4 cup sugar
  • 3 eggs
  • 1/4 cup raspberry liqueur
  • 1/4 cup Irish cream liqueur
    Topping
  • 1 cup raspberry yogurt
  • 1/2 cup plain yogurt
    Garnish
  • 1 ounce white chocolate -- grated
  • whole almonds
  • whole fresh raspberries

To make crust, in a food processor combine cookie crumbs, almonds and almond paste. Pulse several times and then add butter. Pulse until evenly moist.

Press into the bottom and 1 1/2 inches up the sides of a greased 10-inch spring-form pan. Refrigerate while preparing filling.

Preheat oven to 325°F.

To make filling, with an electric mixer set on medium speed beat cream cheese and sugar until smooth. Beat in eggs, raspberry liqueur, and Irish cream liqueur.

Pour filling into crust and bake for about 50 minutes, or until center is just about set. Remove from oven and cool on a wire rack.

To make topping, combine raspberry yogurt and plain yogurt and spread evenly over cooled cheesecake.

Refrigerate for about 6 hours.

Garnish with white chocolate, raspberries, and almonds.

Please Note: Nutritional values listed may vary from final results depending on actual measurements and brands used to prepare the recipe.

Nutrition Facts

Raspberry Almond Cheesecake

Serves 8

Amount Per Serving
Calories 870.07 kcal
% Daily Value*
Total Fat 58.6 g 90.2%
Saturated Fat 24.8 g 124%
Trans Fat 0.24 g
Cholesterol 175.51 mg 58.5%
Sodium 584.4 mg 24.4%
Total Carbohydrate 69.6 g 23.2%
Dietary Fiber 3.85 g 15.4%
Sugars 49.83 g
Protein 15.23 g
Vitamin A 44.26 % Vitamin C 0.28 %
Calcium 22.45 % Iron 19.35 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

https://beckieskitchen.com/recipes/raspberry-almond-cheesecake/



Brownie Heart Cake




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Brownie Heart Cake
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Prep Time: 20 minutes

Cook Time: 40 minutes

Total Time: 1 hour

Category: Cakes, Valentine's Day

Cuisine: American

Servings: 8

Brownie Heart Cake

Ingredients

    Brownie Heart Cake
  • 1 1/2 cups packed brown sugar
  • 3/4 cup butter, melted
  • 1 teaspoon vanilla
  • 3 eggs
  • 3/4 cup all-purpose flour
  • 1/2 cup unsweetened cocoa powder
  • 1/4 teaspoon salt
  • 3/4 cup toasted chopped almonds
  • 1/4 pound white chocolate
  • 1 tablespoon butter
  • 1/2 cup sour cream
  • Unsweetened cocoa powder
  • Sliced almonds

Grease 5 cup heart shaped pan; dust with unsweetened cocoa powder and set aside.

In bowl, blend together brown sugar, butter and vanilla; add eggs, one at a time, beating well with wooden spoon after each addition.

Sift together flour, cocoa and salt; add all at once to creamed mixture, mixing just until blended. Stir in nuts; spread in prepared pan. Loosely cover tip of heart with foil to prevent from drying out.

Bake in 350°F oven for 35 to 40 minutes or until just barely firm to the touch. Let cool in pan for 10 minutes; turn out onto rack and let cool completely.

On top of double boiler over hot, not boiling, water, melt white chocolate with butter. (Alternatively, in microwaveable dish, microwave at Medium/50% for 1 to 2 minutes or until softened.) Remove from heat and let cool slightly; stir in sour cream until smooth and blended.

Refrigerate for 10 minutes; spread smoothly over sides then top of cooled cake. Sprinkle cocoa in attractive pattern on top of cake. Arrange almonds around top edge.

Please Note: Nutritional values listed may vary from final results depending on actual measurements and brands used to prepare the recipe.

Nutrition Facts

Brownie Heart Cake

Serves 8

Amount Per Serving
Calories 621.22 kcal
% Daily Value*
Total Fat 38.31 g 58.9%
Saturated Fat 18.1 g 90.5%
Trans Fat 0.76 g
Cholesterol 120.01 mg 40%
Sodium 131.2 mg 5.5%
Total Carbohydrate 66.82 g 22.3%
Dietary Fiber 5.48 g 21.9%
Sugars 49.93 g
Protein 10.11 g
Vitamin A 23.34 % Vitamin C 0.22 %
Calcium 15.57 % Iron 16.22 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

https://beckieskitchen.com/recipes/brownie-heart-cake/

Source: Unknown


White Fantasy Fudge




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White Fantasy Fudge
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Prep Time: 2 minutes

Cook Time: 10 minutes

Total Time: 12 minutes

Category: Candy

Cuisine: American

Servings: 36

White Fantasy Fudge

Ingredients

    White Fantasy Fudge
  • 1 lb white chocolate
  • 1 cup chunky peanut butter
  • 16 oz butterscotch chips
  • Peanuts (salted and skinless)
  • Pretzel sticks

Melt the peanut butter, chocolate and, chips in a large pot. Then add enough peanuts and pretzels so that it is tough to stir, mixing well so that all are coated well.

Pour into a greased 13" X 9" pan and chill in the fridge til hard.

Remove and cut into bars or break into chunks of desired size.

Please Note: Nutritional values listed may vary from final results depending on actual measurements and brands used to prepare the recipe.

Nutrition Facts

White Fantasy Fudge

Serves 36

Amount Per Serving
Calories 175.38 kcal
% Daily Value*
Total Fat 8.71 g 13.4%
Saturated Fat 3.52 g 17.6%
Trans Fat 0.01 g
Cholesterol 3.78 mg 1.3%
Sodium 93.01 mg 3.9%
Total Carbohydrate 22.63 g 7.5%
Dietary Fiber 0.55 g 2.2%
Sugars 18.43 g
Protein 2.85 g
Vitamin A 0.52 % Vitamin C 0.13 %
Calcium 3.07 % Iron 1.76 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

https://beckieskitchen.com/recipes/white-fantasy-fudge/



Butter Brickle Pretzel Rods




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Butter Brickle Pretzel Rods
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Prep Time: 2 minutes

Cook Time: 5 minutes

Total Time: 7 minutes

Category: Desserts and Sweets

Cuisine: American

Servings: 15

Butter Brickle Pretzel Rods

Ingredients

    Butter Brickle Pretzel Rods
  • 1 box pretzel rods
  • 1 pound white chocolate
  • 1 package butter brickle chips

Melt chocolate.

Dip two-thirds of each pretzel rod into the chocolate.

Roll on butter brickle chips.

Please Note: Nutritional values listed may vary from final results depending on actual measurements and brands used to prepare the recipe.

Nutrition Facts

Butter Brickle Pretzel Rods

Serves 15

Amount Per Serving
Calories 278.44 kcal
% Daily Value*
Total Fat 16.28 g 25%
Saturated Fat 9.8 g 49%
Trans Fat 0.25 g
Cholesterol 22.55 mg 7.5%
Sodium 226.44 mg 9.4%
Total Carbohydrate 30.78 g 10.3%
Dietary Fiber 0.6 g 2.4%
Sugars 18.2 g
Protein 3.45 g
Vitamin A 6.03 % Vitamin C 0.54 %
Calcium 6.63 % Iron 4.5 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

https://beckieskitchen.com/recipes/butter-brickle-pretzel-rods/



Christmas Haystacks




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Christmas Haystacks
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Prep Time: 5 minutes

Cook Time: 10 minutes

Total Time: 15 minutes

Category: Desserts and Sweets

Cuisine: American

Servings: 30

Christmas Haystacks

Ingredients

    Christmas Haystacks
  • 12 ounces good quality white chocolate, coarsely chopped
  • 1/2 cup honey roasted peanuts
  • 1 1/2 cups thin pretzel sticks, broken into 1 1/2 inch pieces

Line a baking sheet with parchment paper.

Melt the white chocolate in a stainless steel bowl placed over a saucepan of simmering water, stirring until smooth and creamy. (Watch carefully as white chocolate burns easily.)

Remove from heat and add the nuts and pretzels, stirring until well coated. Spoon the mixture onto the prepared baking sheet. (If you find that the white chocolate mixture is too runny to form into haystacks, place in the refrigerator for a couple minutes)

Store the haystacks in an airtight container. They can be refrigerated for several weeks.

For Christmas decorate with quartered candied red and green cherries or red and green M&Ms

Please Note: Nutritional values listed may vary from final results depending on actual measurements and brands used to prepare the recipe.

Nutrition Facts

Christmas Haystacks

Serves 30

Amount Per Serving
Calories 97.0 kcal
% Daily Value*
Total Fat 5.06 g 7.8%
Saturated Fat 2.43 g 12.2%
Trans Fat 0.0 g
Cholesterol 2.38 mg 0.8%
Sodium 87.33 mg 3.6%
Total Carbohydrate 11.59 g 3.9%
Dietary Fiber 0.44 g 1.8%
Sugars 6.91 g
Protein 1.9 g
Vitamin A 0.11 % Vitamin C 0.21 %
Calcium 2.55 % Iron 1.78 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

https://beckieskitchen.com/recipes/christmas-haystacks/