Thursday, September 27, 2012

Raspberry Lemon Cheesecake Pots

Is it just me, or do mason jars make everything fancier? It would seem I am a complete sucker for the mason jar fad. Especially when they are tiny mason jars.

This is a lovely little recipe that was especially delicious. The perfect way to end summer.

For the crust:
3/4 cup graham cracker crumbs
1 tablespoon sugar
3 tablespoons unsalted butter, melted

For the filling: 
2/3 cup sugar
zest of 2 lemons
1 (8 ounce) package cream cheese, softened
2 teaspoons fresh lemon juice ( I used a bit more) 
1 teaspoon pure vanilla extract
1 (8 ounce) tub frozen whipped topping, thawed
1 cup fresh raspberries, slightly mashed with a fork

In a medium bowl, stir together the graham cracker crumbs and 1 tablespoon of sugar and melted butter. Evenly divide the crumbs between your individual serving dishes and press into the bottoms of the dishes to form a crust layer.
In a large bowl, mix together the sugar and lemon zest until the sugar becomes moist and fragrant. Add cream cheese and beat with an electric mixer until smooth. Add lemon juice and vanilla mixing to combine. Using a rubber spatula, fold in the whipped topping until well blended, then fold in the raspberries.
Evenly pipe or spoon the filling into individual serving dishes. Cover with plastic wrap and refrigerate for at least 2 hours before serving. 

Monday, September 3, 2012

Butterfinger Cake

I am making my little brother's favorite dessert today, and realized I do not have it on here! I have to haul out my recipe box and get the hardcopy! (astonishing!) So here is the gooey, chocolately, Butterfinger-y favorite dessert of my favorite brother. Do enjoy it.

1 box devil's food cake mix
1 can sweetened, condensed milk
1 jar caramel ice cream topping
1 tub Cool Whip
8 Butterfinger bars

Place the candy in the freezer and bake the cake according to the instructions on the box. When the cake comes out, let it cool a bit and in a small bowl combine the condensed milk and caramel. Lightly stab the cake and pour the milk mixture on top. Refrigerate for at least an hour, while the milk and caramel absorb into the cake. In a large bag, place the cool candy and smash it to a crumble. Cover the cake with Cool Whip, sprinkling crumbled candy on top. Put back in the fridge for 45 minutes.