texasgirl
Master Chef
Ok, these are the desserts that I am taking to my sisters for the 4th. I will let you know how they turn out.
Pina Colada Cheesecake
2/3 cup sweetened, flaked coconut
1 1/3 cups graham cracker crumbs
1/4 cup butter, melted
1/4 cup pineapple juice
2 envelopes {1oz each} unflavored gelatin
4 {8oz} packages cream cheese, softened
1/4 cup sugar
1/2 cup sour cream
1 {15oz} can cream of coconut
3 tbls. dark or light rum {optional} not for me
1/3 cup pineapple juice {yes it's on here twice, you'll see why}
In a 10 inch nonstick skillet, cook coconut over medium heat 3 to 5 minutes or until lightly browned, stirring constantly. Remove from skillet to cool. Coat a 9 inch springform pan with cooking spray. In a medium bowl, combine graham cracker crumbs and 1/2 cup coconut;stir in butter. Press onto bottom and about 1 inch up the side of pan. Pour the 1/4 cup pineapple juice into a small, microwave safe bowl. Sprinkle gelatin over juice; set aside.
In a medium bowl, beat cream cheese with an electric mixer on high speed until smooth.
Reduce speed to medium; beat in sugar then sour cream. Reduce speed to low. Add cream of coconut, rum and the remaining 1/3 cup pineapple juice; beat until combined. In a microwave, heat reserved gelatin mixture on high in five second intervals until gelatin dissolves. At low speed, beat gelatin mixture into cheese mixture until combined. Pour batter into prepared pan. Refrigerate at least four hours or until set. Remove side of pan; garnish with remaining coconut. Makes 16 - 20 serving
Kahlua brownies
1/2 cup butter
3 ounces unsweetened baking chocolate
1 1/2 cup sugar
3 eggs
1 1/2 cup all purpose flour
1/2 teaspoon baking powder
1/2 teaspoon salt
1/3 cup Kahlua
Heat oven to 350
Grease an 8x8 inch cake pan
Mix together the flour, Baking powder, salt and Kahlua and set aside.
In a saucepan over low heat, melt the butter and chocolate, stirring frequently until smooth.
Remove the saucepan from heat and let cool
Beat eggs and sugar until light. Mix in; cooled chocolate mixture and Kahlua flour mixture.
Spread into the cake pan and bake for 40 minutes or until a toothpick inserted in the middle comes out clean.
Cool slightly, then brush the top with about 1-2 tbls of Kahlua.
Cut into squares.
Pina Colada Cheesecake
2/3 cup sweetened, flaked coconut
1 1/3 cups graham cracker crumbs
1/4 cup butter, melted
1/4 cup pineapple juice
2 envelopes {1oz each} unflavored gelatin
4 {8oz} packages cream cheese, softened
1/4 cup sugar
1/2 cup sour cream
1 {15oz} can cream of coconut
3 tbls. dark or light rum {optional} not for me
1/3 cup pineapple juice {yes it's on here twice, you'll see why}
In a 10 inch nonstick skillet, cook coconut over medium heat 3 to 5 minutes or until lightly browned, stirring constantly. Remove from skillet to cool. Coat a 9 inch springform pan with cooking spray. In a medium bowl, combine graham cracker crumbs and 1/2 cup coconut;stir in butter. Press onto bottom and about 1 inch up the side of pan. Pour the 1/4 cup pineapple juice into a small, microwave safe bowl. Sprinkle gelatin over juice; set aside.
In a medium bowl, beat cream cheese with an electric mixer on high speed until smooth.
Reduce speed to medium; beat in sugar then sour cream. Reduce speed to low. Add cream of coconut, rum and the remaining 1/3 cup pineapple juice; beat until combined. In a microwave, heat reserved gelatin mixture on high in five second intervals until gelatin dissolves. At low speed, beat gelatin mixture into cheese mixture until combined. Pour batter into prepared pan. Refrigerate at least four hours or until set. Remove side of pan; garnish with remaining coconut. Makes 16 - 20 serving
Kahlua brownies
1/2 cup butter
3 ounces unsweetened baking chocolate
1 1/2 cup sugar
3 eggs
1 1/2 cup all purpose flour
1/2 teaspoon baking powder
1/2 teaspoon salt
1/3 cup Kahlua
Heat oven to 350
Grease an 8x8 inch cake pan
Mix together the flour, Baking powder, salt and Kahlua and set aside.
In a saucepan over low heat, melt the butter and chocolate, stirring frequently until smooth.
Remove the saucepan from heat and let cool
Beat eggs and sugar until light. Mix in; cooled chocolate mixture and Kahlua flour mixture.
Spread into the cake pan and bake for 40 minutes or until a toothpick inserted in the middle comes out clean.
Cool slightly, then brush the top with about 1-2 tbls of Kahlua.
Cut into squares.
