Cherry Mousse Pie
Cherry Mousse Pie
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Easycookingwithlindab@gmail.com
Ingredients:
1 (9”) prepared pie shell
1 (14oz) can sweetened condensed milk
1 oz unsweetened chocolate baking bar
1/2 tsp almond extract
1 (10 oz) jar maraschino cherries drained chopped reserve 8 - 10 whole cherries
1 (8 oz) bar cream cheese softened
1 cup cold water
1 (3.4 oz) instant vanilla pudding
1/4 - 1/2 cup toasted sliced almonds
1 (8 oz) frozen whipped topping thawed
Toasting sliced almonds:
Preheat oven to 350 degrees F
Spread sliced almonds on baking tray add 1 -2 tsps butter and sprinkle light with salt. Bring to oven and bake for 3 minutes or until butter is melted. Stir almonds to coat with butter, spread into single layer, return to oven and bake for another 8 minutes until gold brown.
In a small sauce pan over medium low heat, melt 1 oz. chocolate square(s) and 1/2 cup condensed milk, cook for 3 - 5 minutes until thickened. Pour into pie shell smoothing melted chocolate on bottom and up the sides. Set aside.
In a large bowl beat cream cheese until light then gradually beat in water and remaining condensed milk until combined. Add pudding mix and 1/4 tsp almond extract, mix well. Fold in 4 oz. Whipped topping until combined, stir in chopped cherries and toasted almonds. Pour into pie shell and smooth out top. Refrigerate for 4 hours or until set.
Garnish pie with remaining whipped topping, almonds, shaved chocolate and reserved whole cherries. Enjoy!
The BEST Sweet Potato Pie Recipe
This old-fashioned Sweet Potato Pie recipe is a classic dish for your Thanksgiving or holiday dinner. A Southern favorite that’s made with simple ingredients and flavored with warm autumn spices, you’ll fall in love after the first bite. The filling is so creamy, dense, and flavorful! If you’re a fan of pumpkin pie, you will love this sweet potato pie recipe! This pie uses similar ingredients, but sweet potatoes are sweeter than pumpkins, leading to a sweeter and lighter pie filling. It’s a great addition to any holiday menu as it’s so easy to make.
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Professional Baker Teaches You How To Make PIE DOUGH LIVE!
Anna Olson teaches you how to make Pie Dough live! Come and join her live and ask her all of your pie dough related questions!
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Peach filling:
6 cups (750g) peeled and sliced peaches (if using frozen, weigh after thawing and draining)
1/2 cup (100g) granulated sugar
3 tbsp (45 mL) whipping cream
**Add the sugar and cream to a large sauté pan over high heat and stir with a wooden spoon until bubbling. Stir in the peaches and cook for about 8 minutes, stirring often, until all liquid evaporates and the sugar begins to caramelize on the pan slightly. Remove from the heat and cool completely before using.
Other Filling Options
Strawberry Rhubarb:
3 cups (750 mL) diced rhubarb
3 cups (750 mL) hulled and quartered strawberries
1 cup (200 g) granulated sugar
3 Tbsp (45 mL) tapioca starch or 2 Tbsp instant tapioca
Cooked fillings such as blueberry, raspberry or cherry:
4 cups (1L) fresh fruit
1 tart apple, peeled and coarsely grated (not needed with cherry filling)
1 cup (200 g) granulated sugar
1 Tbsp lemon or lime juice
2 1/2 Tbsp (24 g) cornstarch
**Cook the fruit with the sugar and lemon until simmering. Whisk the cornstarch with a little cool water and stir in, returning just to a simmer before cooling before use.
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Black Forest Cherry Cheesecake Bites: A Scrumptious Dessert Delight
Black Forest Cherry Cheesecake Bites: A Scrumptious Dessert Delight
Indulge in the rich, velvety taste of Black Forest Cherry Cheesecake Bites. Perfectly blended with the decadence of Oreo cookies and the natural sweetness of cherry pie filling, this delightful dessert will leave your taste buds yearning for more. Whether you're planning a summer picnic, a winter gathering, or simply craving a delicious treat, this cheesecake bite recipe is the perfect solution.
Ingredients:
10 Oreo cookies: A perfect base for any cheesecake delight.
2 tablespoons melted butter: To give the crust its rich flavor.
8 oz cream cheese (softened): The heart of any cheesecake recipe.
2 tablespoons heavy whipping cream: For that creamy texture.
1 egg: To bind everything together.
1/4 cup sugar: Just enough sweetness.
2 teaspoons vanilla extract: To enhance the overall flavor.
1 cup cherry pie filling: The finishing touch that defines Black Forest.
Step-by-Step Guide to Creating Black Forest Cherry Cheesecake Bites:
Preparation: Start by preheating your oven to a steady 325 degrees.
Crust Formation: For the crust, take your Oreo cookies and place them in a zip-top bag. Crush them until they become fine crumbs. Once crushed, transfer the crumbs to a bowl and blend with the melted butter. This mixture is then scooped (about 1 tablespoon) into a mini cupcake pan, setting the stage for the creamy filling.
Cheesecake Mixture: In a separate mixing bowl, combine the softened cream cheese, heavy whipping cream, vanilla extract, sugar, and egg. Blend these ingredients on a medium speed until the mixture attains a creamy consistency.
Baking: Once your mixture is ready, scoop it into the mini cheesecake pan until they're about 3/4 full. Bake these delights for around 25 minutes. You'll know they're done when the centers are firmly set.
Final Touch: After baking, set your cheesecake bites aside to cool. Once cooled, top each with the cherry pie filling. To achieve the best taste, chill these bites for an hour before serving.
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Red Ribbon-Inspired Black Forest Roll: Chocolate Sponge, Cherries, Whipped Cream | Cooking with Kurt
Learn how to make a Red Ribbon- style Black Forest Cake roll from scratch. This cherry liqueur-moistened chocolate cake roll is a Filipino favorite, with a cream and cherry filling, covered with chocolate crumbs, and topped with rosettes and maraschino cherries. Enjoy!
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Ingredients:
Chocolate Sponge Cake:
Dry Ingredients:
1 cups cake flour [120 g]
1/4 cup unsweetened natural cocoa powder [20.5 g]
1 tsp baking soda [5 g]
1/3 cup granulated sugar [66.7 g]
1/2 tsp salt [2.8 g]
Wet ingredients:
4 egg yolks [80 g]
1/3 cup canola or vegetable oil [80 mL]
1/2 cup hot coffee [120 mL]
1 tsp vanilla extract [5 mL]
Meringue:
4 egg whites [120 g]
1/2 tsp cream of tartar [1.7 g]
1/3 cup granulated sugar [66.7 g]
Cherry Filling:
2 cups (8 oz) bing cherries, pitted (fresh, frozen, or canned) [226.4 g]
2 tbsp kirsch (cherry liqueur), sub: apple brandy or cherry vodka [10 mL]
Frosting:
4 cups heavy cream [960 mL]
1 cup confectioner's sugar [120 g]
1 tbsp cornstarch [7.5 g]
1 tbsp kirsch (sub: vanilla extract) [15 mL]
Topping:
6 maraschino cherries (stems removed)