I made this cheesecake for “National Brownie Day”. Brownies are a favorite dessert for my husband, but I wanted to put a fancy spin on his favorite.
1 package of (dry mix) Dark Chocolate Brown mix
2 eggs (for brownie parts)
4 – 6 tablespoons of water (for brownie parts)
1 (14 ounce) Package of Individually wrapped caramels – unwrapped (salted caramels if you can find them are best)
1 (5 ounce can) evaporated milk
2 (8 ounce) packages of cream cheese softened
1/2 cup of white sugar
1 teaspoon of vanilla extract
2 eggs (for cheesecake)
1 cup of Hot Fudge Sundae topping
Preheat oven to 350 degrees F.
Cut out parchment paper to fit the bottom of your 9″ round spring pan. I cut mine to where the sides when clipped will hold the parchment paper in place.
Grease the bottom of a pie pan.
In a small bowl mix together 9 ounces of the dry brown mix with 1 egg and starting with 2 tablespoons of water, until the brown mix is a thick pourable mixture.
Pour the mixture into your spring pan, this creates the “crust” of your cheese cake.
Mix the remaining brownie mixture 1 egg and starting with 2 tablespoons of water, until the brown mix is a thick pourable mixture.
Pour THIS brownie mixture into the greased pie pan. This creates the brownie bites for the top of the cheesecake.
Bake Brownie pans for 25 min. The brownie in the pie pan will cook faster if you have a large pie pan, you want it firm but not crunchy.
Melt the caramels with the evaporated milk over a very low heat in a heavy saucepan. Stir constantly until the mixture has a smooth consistency.
While the brownie “bottom” is cooling, pour all but 1/3 cup of the carmel over the brownie “bottom”.
Drizzle some of the hot fudge sundae topping over the caramel.
In a large bowl, beat the cream cheese, sugar and vanilla with an electric mixture until smooth. Add in your 2 eggs 1 at a time. Beat well after each egg until well mixed.
Pour the cream cheese mixture over the brownie bottom.
Tear off pieces of brownie from your pie pan sheet of brownies, or use a tiny round cutter if you want perfect brownie rounds. Scatter them over the top of your cheese cake, as little or as much as you like.
Bake the cheesecake for 40 minutes. You should notice a “poof” effect when it is done and the top is golden and should have small “cracks”, not big separations.
Quick chill in the pan as soon as it comes out of the oven.
When the cake is thoroughly chilled, loosen the sides by running a knife around the edge and then remove the rim of the pan. Keep in mind, your caramel may be holding on tightly to the rim, edge your knife in carefully to not destroy the outside presentation of the cake.
Heat the reserved caramel mixture and drizzle over the cheesecake.
Heat the hot fudge sundae topping and drizzle over the cheesecake.
I have found that the cake tastes best a day after sitting, the caramel seems to soak into the brownie and the cheesecake more, however, waiting is torture.
I hope you enjoy this recipe. I have used this to make several combinations, such as a lemon cake crust with lemon sugar and lemon twists, or adding Rum Dark Cherries in between the dark chocolate brownie crust to have almost a black forest cheesecake. Your only limitation is your imagination.
One of my husband’s absolute favorite pie that I make is my Banana Dream Pie. Do you remember the old soda shop Banana Milkshakes or better yet the Banana Vanilla Wafer Pudding dessert from Sunday potlucks of years gone by? Well, that is exactly what this tastes like.
Baking time: 15 min | Prep. Time: 30 min | Chill Time: Over night (min 2 hours)
The Rice Family Banana Dream Pie
1 box of mini vanilla wafers
2 tsp of sugar
1 large box of banana instant pudding (Jell-o brand)
1 1/2 cups of whole chilled milk
1 8 oz. container of cool-whip topping
1 stick (1/2 cup) real butter, melted (DO NOT USE MARGARINE!)
Fresh Fruit powder (or lemon juice) to keep the bananas from browning
1 deep dish pie pan.
Preheat your oven to 325 F.
Empty 3/4 of the box of mini vanilla wafers into a food processor and pulse until the consistency of gram cracker powder.
Mix together until crumbly but in “marbles”.
Press into the pie pan, if a foil pan, fold the edges upward and press the crust evenly to the very edge.
Bake the pie crust in the oven at 325 F for 13 to 15 minutes until there is a slight golden glow to the crust. Do not over bake.
Take out of the oven and let cool.
Cut 2 bananas in thin slices and place the slices in a bag with a sprinkle of Fresh fruit or a touch of lemon juice and shake coating the banana slices. This keeps your bananas from browning fast.
Arrange your banana slices on the pie crust once the pie crust is cool.
Set your pie crust to the side.
In a large bowl add your Banana Instant Pudding and 1 1/2 cups of whole milk. Blend with a hand mixer until thick.
Add in all of the cool-whip EXCEPT for one big spoon full. Mix into your pudding mix.
Continue to mix until a thick creamy pie filling.
Spoon over pie crust and banana slices, smoothing the top.
Slice the 3rd banana and treat with Fresh Fruit/Lemon juice as you did for the pie base.
Arrange cool-whip and banana slices over the top of the pie.
With your remaining Mini Vanilla Wafers, create an edging around the edge.
Chill overnight or a minimum of 2 hours in your refrigerator, to finish firming up.
Recently I was asked to share my Chocolate Cream Pie recipe. As with nearly all my pies, this one comes straight from my Grandmama’s kitchen. It’s a tad labor intensive but so worth it. Make sure you read through to make sure you have everything you need before starting. Making custard based pies requires practice & patience. Enjoy.
2/3 cup sugar
1/2 cup corn starch
1/3 tsp salt
2 cups whole milk scalded
2 tbsp real butter
1 tsp real vanilla
1/2 cup dark baking cocoa powder
1 baked pie shell
2 egg whites beaten stiff
1/4 cup sugar
2 drops real vanilla
Blend sugar, corn starch & salt.
Heat milk stirring in cocoa, heat until scalded.
Slowly stir in sugar mix to milk.
Using a double boiler cook and stir over boiling water until mixture thickens.
Add one third of mixture to well beaten egg yolks then stir egg yolks into custard.
Stir and cook another 2 minutes.
Remove from fire.
Add butter & vanilla.
Fold into custard evenly.
Pour into baked pie shell.
Cover with meringue & a sprinkle of cocoa powder.
Place in oven 325°F to only brown the meringue slightly. Watch closely his does not take long.
You can also top with whipped cream if you prefer.
Nothing says home like an old fashioned cobbler. They are quick to make and are eaten even faster! The perfect dessert for a gathering or family. Served with a scoop of vanilla ice cream while still warm and you will melt!
4 cups of mixed berries. I enjoy Raspberries, blueberries and black berries. However, you can mix this up as you like.
1 cup of raw honey
1/2 cup of sugar
2 tablespoons of corn starch
In a very large bowl, mix your berries (with your hands) with the sugar and the corn starch.
Once the berries are well coated, add in your honey. Using a large wooden spoon, fold the berries so the honey coats well.
Pour into a large casserole pan.
Pie Crust Top:
This is a very basic pie crust, and my husband says he prefers a “drop crust” which to me is not a cobbler, but to each his own. A drop crust is like sweet drop dumplings, which I am not going to cover here.
1 1/4 cups of lard
3 cups of flour
1 tbsp of sugar
a pinch of salt
1 to 2 tbsp of water
In a large bowl add your flower, sugar and salt.
Add in your lard and “cut” into the flour mixture (I use two butter knives to cut) until there are “marble sized” balls.
Finish mixing with your hands, adding in the water if need be. You do not want your dough too dry or too wet.
Using parchment paper, sprinkle some flour on the bottom parchment paper add the ball of dough, a dusting of flour on the top and the top parchment paper.
Use a rolling pen to to roll until thin and wide and long enough to cover your casserole dish corner to corner on the inside (not over the edges).
Add the dough to the top of your fruit.
Cut slits or designs into the top of your crust so the juices can nicely escape and not cause an overflow on the edges.
Sprinkle the crust with a light dusting of sugar.
Bake at 350 degrees for one hour or until the crust has a pretty golden glow to it.
Serve hot or cold. Warm with vanilla ice cream is my ultimate favorite.
One of my very favorite things to do is to bake. It’s relaxing to me. My Grandma and Mom taught me to bake from scratch and that’s how I still insist on doing it today! For me the enjoyment in baking comes from sharing my creations with others. When I see that happy, relaxed, sink into total satisfaction look on their face, I know it was a great creation, and that makes me happy.
Today I shared my Raspberry White Chocolate Cake with my church family. From the happy smiles, I’d say it was a hit. So I decided to share this recipe with you today. Now, for items I take to church, I tend to make them Bundt style cakes, because they are easy to portion out at our cafe’. However, this recipe works perfect for a normal round cake pan as well. It uses the same concept as a pineapple upside down cake.
Now I’m going to share a little cake baking secret with you. Lean in close and I’ll whisper it to you. Secret number one. Never just dump your ingredients into one bowl. No, a cake deserves love and attention to every ingredient. Secret number two, it is imperative that you separate your eggs. Yup, yokes in one bowl, whites in another bowl. You will whip the whites to a beautiful stiff foam to give your cake that perfect consistency.
1/3 cup softened butter
2/3 cup sugar
2 eggs (separated, see secret #2)
2/3 cup of water
1 1/2 cup of sifted flour
3 teaspoons of baking powder
1/3 teaspoon of salt
1/2 teaspoon of REAL vanilla
1/4 cup of REAL white chocolate chips
For the topping/bottom
4 tablespoons of butter
4 tablespoons of sugar
1 1/2 cup of fresh raspberries
Preheat your oven to 350 degrees F.
Grease and flour your cake pan of choice and set to the side.
Cream your butter.
Add in your sugar.
In a small side bowl beat our egg yokes, add in your vanilla into your egg yokes and beat together (by hand).
Fold in your egg yokes/vanilla combination into your butter and sugar/butter bowl.
In a separate bowl sift together your flour, baking powder, salt.
Now in your large bowl that has your butter/sugar/eggs/vanilla, add in your flour mix alternately with water.
Fold in your white chocolate chips.
Place batter to the side
In your bowl holding your egg whites (make sure its a bowl that can handle a mixer/whisk). Use an electric whisk or mixer and whisk the egg whites until they become a stiff white foam. You will know they are ready when they have stiff little peaks when you take your whisk out.
Fold in your egg white foam into your batter. Please note, FOLD them into your batter. You want that beautiful foam to become a marriage with your batter.
Set the batter to the side once the foam has been folded to where you can’t tell its in there.
Now, take your 4 tablespoons of butter and melt in a small pot on the stove (DO NOT USE THE MICROWAVE). When your butter is melted, add in your fresh or frozen raspberries, now your sugar. Cook until this creates a nice raspberry sauce.
In your prepared cake pan, pour evenly 3/4 of the raspberry sauce into the pan first.
Evenly pour in your cake batter over top of the raspberry sauce.
Add in the left over sauce in the center and swirl through the batter.
Place in the oven.
Bake for 35 minutes at 350.
Test using the toothpick method but make sure you are testing the cake part, not the sauce part at the bottom.
Let cool in the pan until you can touch the pan and its not warm/hot.
You may want to “loosen” the sides of the cake with a butter knife.
Over your serving plate, quickly turn the pan over.
The fruit will be on top.
If any fruit sticks in the pan, carefully remove from the pan and smooth on top of your cake.
Sprinkle a dusting of white powdered sugar or add some white chocolate “curls” if you want to fancy it up a tad.