Month: September 2012

Sweet Treats

Recipe—Caramel Pecan Cheesecake Balls

Diva di Cucina

These no-bake caramel pecan cheesecake balls are the type of dessert that make your teeth hurt just looking at them. And I mean that in the best way possible. There is a reason these are bite size servings. They are so rich that you really will only want to eat one, but will probably devour a couple. You just wont be able to resist. They are dangerous like that so beware! I made these for a recent birthday party and had at least half the people ask for the recipe. I’m pretty sure that’s a good thing. These are the perfect party dessert if you are looking for something that is absolutely delicious and bite size.

Note: I ate these frozen as well as refrigerated and they were delicious both ways.

INGREDIENTS
8 oz cream cheese, softened
1 1/2 c graham cracker crumbs
1 c powder sugar
1 bag semi sweet chocolate chips
2 tbsp butter
1/2 c pecans, chopped
1/4 cup caramel sauce

STEPS

  • In a medium mixing bowl combine the cream cheese, graham cracker crumbs, and powdered sugar. Beat using a mixer until well combined and smooth.
  • Add in more powdered sugar and graham cracker crumbs as needed to make the consistency of a cookie dough so that it is easy to work with.
  • Place bowl in the fridge for a half hour to allow “dough” to set.
  • Using a tablespoon or melon baller scoop up balls and roll in your hand until round in shape.
  • Place each ball on a wax paper lined baking sheet.
  • Place the baking sheet in the freezer for an hour so that the cheesecake balls harden and don’t melt when you are dipping them in the hot chocolate.Melt the chocolate and butter in a double boiler whisking with a fork until smooth. (The step can also be done in the microwave just be sure to check on it and stir every 30 seconds. The chocolate can burn easily.)
  • Dip each ball into the melted chocolate and turn until evenly coated. (I find using a fork works great to remove the balls from the chocolate so that the excess can drip off between the prongs.)
  • Place the chocolate-coated cheesecake balls back on the wax paper covered baking sheet.
  • When you are done dipping each ball drizzle with the caramel sauce. (I find using a zip loc bag with the corner cut off works great. And it is a breeze to clean up, just throw the bag away!)
  • Sprinkle the cheesecake balls with crushed nuts and place in the fridge for at least one hour before consuming.
Appetizers

Recipe—Cheesy Stuffed Mushrooms Wrapped in Bacon

Diva di Cucina

The other night I wanted to surprise my husband with a nice steak dinner because, well… that’s what good wives should do for their hardworking men. I wanted to come up with a “manly” appetizer that would complement a nice steak. I love my steaks with mushrooms as well as blue cheese so this is what I came up with. A steakhouse worthy appetizer of baby portobellos filled with rich blue cheese and a dash of tangy steak sauce and finished off with salty bacon. They were delish! The cream cheese really helps to cut the overpowering blue cheese flavor giving these just the right balance. These could easily be prepared ahead of time and stored in the fridge until you are ready to bake them making them perfect for dinner parties. They are absolutely delectable and worth the effort.

Note: For an easy and mess free way to fill your mushroom caps, put the cheese filling in a Ziploc bag and cut off the corner to create a disposable pastry bag.

INGREDIENTS
12 slices of bacon
12 baby portobello mushrooms
1/2 c cream cheese, softened
1/4 c blue cheese crumbles
1 tsp steak sauce (I like A1)
salt and pepper
2 tbsp chopped green onions

STEPS

  • Preheat oven to 400º.
  • Arrange bacon slices in a large Pyrex baking dish and cook for 8 minutes.
  • Flip bacon over and cook for an additional 8 minutes. You want it to only be partially cooked and pliable so that it is easy to work with.
  • While the bacon is cooking clean the mushrooms and remove the stems.
  • Remove bacon from oven and place slices on a paper towel lined plate.
  • Reduce oven temp to 350º.
  • In a small bowl combine the cream cheese, blue cheese, steak sauce, salt and pepper and stir thoroughly breaking up the large chunks of blue cheese.
  • Once your cheese mixture is well combined stir in the green onions.
  • Fill your mushroom caps with the cheese mixture. (See above note)
  • Wrap each mushroom in a piece of the bacon and secure using a toothpick.
  • Place the finished mushroom caps on a foil lined baking sheet and cook for 15–18 minutes or until mushrooms are soft and the filling has melted.