Raspberry Cheesecake Brownies

Two or three Springs ago, my husband planted a few raspberry bushes in our backyard, and raspberries are total hussies in case you didn't know, so during the summer, our back patch is full to the brim with raspberry bushes. I came up with this recipe to utilize the abundance of raspberries that I have when the plants are producing, but then I wanted this recipe during the winter, so I present the non-green thumb version of my original recipe.

What you'll need for a 9x11 pan of brownies:

Lemon Oreo Cheesecake Doughscuits

I have heard through my foodie friend in Los Angeles, that Doughscuits are the next big thing (and apparently he heard it from NPR).  Like the Croissant Doughnut, the Doughscuit is a hybrid of a doughnut and a biscuit, and I feel confident in telling you, they are DELICIOUS!

They taste a little like funnel cakes, but are much more filling. And today, I have them for you filled with a no bake lemon cheesecake filling, coated with a thick lemon glaze, and dipped in crushed Lemon Oreos.

If you've not tried Oreo's new lemon flavored cookies, go out and get some now. After tasting them last night, I realized I needed to get a recipe done with them really quickly or I was going to eat them ALL before I had a chance.

Strawberry Tres Leche Cupcakes

Am I the only thing who thinks immediately of Latin lovers when I think of romance?

I have one heck of a romantic cupcake for your Valentine.  Growing up in Miami, having latin pastries was one of my favorite treats. So when I was thinking of other things to do with my Pillsbury Valentine Funfetti cupcakes, the first thing that came to mind was Tres Leche. Tres Leche, (pronounced trace-LAY-chay) is a central american dessert that consists of a spongy cake soaked in three different milks, that turns the cake into a spongy pudding. It is usually topped with whipped cream (or sometimes marshmallow fluff). Of course, to make this recipe extra Valentine-y, I added some sweet red strawberries.

Super Bowl XLVIII: Sticky Icky Brie Blunts

So, this year, if you are unaware, the two teams who have made it into the Super Bowl happen to come from the two states that legalized marijuana for recreational use. That has inspired a lot of jokes, and I write humor for a living (when I am not cooking), so of course, I needed to make a delicious but funny recipe that referenced marijuana without actually using marijuana (thanks for THAT suggestion, funny friends).

This recipe was seriously a whole lot of work to make a Super Bowl pot joke. Thankfully, it is REALLY delicious too, so they are worth the effort.

These "sticky icky" brie "blunts" have delicate layers of buttery phyllo filled with creamy brie, and a sweet buttery pecan crumble. Even better, after they have baked crispy, they are soaked in a tangerine cinnamon syrup. Seriously, I considered licking the plate when I sampled them... fine, I actually licked the plate.

Super Bowl XLVIII: Seattle Stud Muffins

If teams won the Super Bowl according to how delicious their Stud Muffin was, this would guarantee that the Seahawks would win.

I took influence from Seattle's pacific islander flavors and mixed buttery salmon with cream cheese, salty soy sauce, fresh bright chives, and sweet tangy teriyaki sauce. My house smelled AMAZING while they were in the oven and I about fell over when I popped one in my mouth, so good. Your friends are going to absolutely LOVE these.

This one has a few more ingredients, but each one perfectly harmonizes with the others and they are TOTALLY worth the effort.

Mini Almond Danishes

This recipe could not be any easier. I mean, yes, it could be, if we are going to be literal, but it is seriously easy and really impressive. 

I have long had a love affair with almonds... actually, more almond flavored things. Most people are chocolate people, and I have nothing against chocolate, but if I get to choose between it, and something almond flavored (or caramel, or fruity), I will definitely snub that chocolate.

These quick easy buttery sweet "danishes" are so simple almost anyone could make them.

What you'll need: 

Ginger Lemon Creme Parfaits

Carr's Ginger Lemon Cremes are one of my most favorite cookies EVER, which of course means that my local stores have stopped selling them. Whenever I declare something my favorite, it stops being made or sold.  It is a curse I must live with.

If you haven't had them, I am sorry. They are the perfect crisp gingersnap, sandwiching a tart tangy lemon creme filling. So very tasty.

This parfait borrows those flavors for a fast, easy dessert.

If, by chance, the idea of using canned products makes you gag, you could easily make all of these components yourself for a super gourmet treat, but I only have so much energy, and no shame whatsoever, so I take shortcuts.

Ingredients:

One 5.25 oz package of Anna's ginger thin (or gingersnaps of your choice), crushed

1/2 stick butter (1/4 cup), melted  

4 oz cream cheese, softened 

1/2 cup granulated sugar (I use extra fine sugar because it dissolves better)

8 oz of whipped topping (like Cool Whip, but you could easily use real whipped cream)

21 oz can of Lemon Creme pie filling (lemon curd would work too) 

You'll also need:

Six 9 oz plastic cups (or another parfait container that lets you see the pretty stripes)

2 quart sized zipper storage bags (or piping bags if you're fancy)

An extra one of those cups to tamp down the crust


This really is as simple as mixing a few things and making pretty layers. And by pretty layers, I mean, as pretty as you can make them without hating life.

Directions:
Start with the crust. I crushed my gingersnaps to a fine crumb in the food processor, and then drizzled in the melted butter, pulsing to mix it. You could do that, or do it by hand if that strikes your fancy.
Use a spoon to add about 5 scoops of the crust mixture into the parfait cups. You'll want to reserve some of the crust mixture for garnishing the top, so adjust your crust size accordingly.
Use the extra cup to push the crust mixture down and even it off.

With a mixer, combine the softened cream cheese and the sugar until well combined and smooth.
Add in half of the container of whipped topping, and mix to combine.
Put the mixture in a quart sized storage bag. I fold over the top of my bags to create a cuff and put it in a tall cup to make loading the bag easier. Zip the top of the bag, squeezing out extra air, and cut off one corner to make a piping bag. Pipe the cream cheese layer on top of the crust.

If you don't feel like dealing with the piping bag, you COULD just spoon the mixture in, but I found out that it got everywhere and made the layers not so pretty.

Next, open that can of Lemon Creme and cram it in another "piping bag" like you did with the cream cheese mixture. Pipe a good sized layer of it on top of the cream cheese layer in the cup. You may have some extra, so don't panic.

Next, divide the rest of the whipped topping evenly between the 6 cups, and smooth the top with the spoon.

Sprinkle those cups as liberally as you'd like with the remaining crust mixture, and then eat the heck out of these things. Whatever you don't finish should be stored, covered with cling wrap, in the fridge.