Mexican Chocolate Ice-cream Pie

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Mexican Chocolate Ice-cream Pie
A crisp, over-the-rim graham cracker crust spiked with ground cinnamon and red pepper adds a spicy cowboy kick to this showstopping Mexican Chocolate Ice-cream Pie.

Ingredients

  • 3 cups cinnamon graham cracker crumbs (about 22 whole crackers), divided
  • 1/2 cup butter, melted
  • 1/4 teaspoon ground red pepper
  • 1 4-ounce semisweet chocolate baking bar, finely chopped
  • 1 3.5-ounce package roasted glazed pecan pieces
  • 1 pint chocolate ice cream, softened
  • 1 pint  coffee ice cream, softened
  • 1 cup whipping cream
  • 1/4 cup coffee liqueur

Preparation

  1. Preheat oven to 350°.
  2. Stir together 2 1/2 cups cinnamon graham cracker crumbs and next 2 ingredients; firmly press mixture on bottom and up sides of a lightly greased 9-inch pie plate.
  3. Bake 10 to 12 minutes or until lightly browned. Cool completely on a wire rack (about 30 minutes).
  4. Stir together semisweet chocolate, pecan pieces, and remaining 1/2 cup cinnamon graham cracker crumbs. Reserve 1/2 cup chocolate-pecan mixture to top pie.
  5. Spread chocolate ice cream in bottom of prepared crust; top with remaining chocolate-pecan mixture.
  6. Freeze 30 minutes.
  7. Spread coffee ice cream over chocolate mixture. Cover and freeze 8 hours.
  8. Beat whipping cream and coffee liqueur at medium speed with an electric mixer until stiff peaks form.
  9. Spread whipped cream mixture over pie; sprinkle with reserved 1/2 cup chocolate-pecan mixture.
  10. Cover and freeze 1 hour or until whipped cream is firm.
  11. Let stand 10 to 15 minutes before serving.

Turtle Pumpkin Ice Cream Cake

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Turtle-Pumpkin-Ice-Cream-Cake
A Thanksgiving dessert and celebration ice cream dessert cake!

Ingredients:

  • 1 pound ginger snaps
  • 1 stick (1/2 cup) melted butter
  • 1 egg
  • 1 14-ounce can dulce de leche
  • 3 quarts pumpkin ice cream (Pumpkin pie, pumpkin swirl, you name it!)
  • 1 small bottle chocolate Magic Shell
  • 3/4 cup candied pecans

Preparation

  1. Preheat the oven to 350 degrees F.
  2. Trace the bottom of a 9 inch spring-form pan on parchment paper, and cut out a circle to lay in the bottom of the pan.
  3. Using a food processor or high-powered blender, pulse the gingersnaps until they reach a fine crumb. Add the melted butter and egg and pulse a few more times to combine.
  4. Press the gingersnap mixture evenly over the bottom of the spring-form pan, and up the sides approximately 2 inches.
  5. Bake for 10-12 minutes.
  6. Once out of the oven, cut a parchment paper strip 4 inches high, and a little over 2 feet long, to line the perimeter of the pan. Tuck the parchment paper strip carefully between the crust walls and the sides of the pan. Adjust the paper ring to fit snugly around the crust the secure with a paper clip. Press the crust back gently if it has slumped a little.
  7. Spread the entire can of dulce de leche over the bottom of the crust. Then place the crust in the freezer for 15 minutes to chill.
  8. Scoop the ice cream into the crust and press down using a piece of wax paper. Smooth the top with a spatula. Place back in the freezer to firm up–30-60 minutes.
  9. Then release the sides of the spring-form pan and remove the ring and parchment paper.
  10. Shake the chocolate magic shell vigorously, then drizzle around the edges. Once the edges of the cake are covered in chocolate, drizzle the magic shell in the middle of the cake.
  11. Quickly top with candied pecans, before the magic shell hardens.
  12. Place back in the freezer until ready to serve.

Note

If you plan to wait more than 1 day to serve the cake, wrap it well with foil, followed by a layer of plastic wrap.

Taffy Apple Cheesecake Pie

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Taffy Apple Cheesecake Pie
I prepare this dessert many times during apple season. But it’s actually great for any occasion. The pie combines the fabulous flavors of caramel apples and cheesecake.

Ingredients

  • 3/4 cup packed brown sugar, divided
  • 2 tablespoons butter
  • 5 cups thinly sliced peeled tart apples
  • 21 caramels
  • 1/2 cup half-and-half cream
  • 1 package (8 ounces) cream cheese, softened
  • 1-1/2 teaspoons vanilla extract
  • 1 teaspoon pumpkin pie spice, divided
  • 1 egg, lightly beaten
  • 1 unbaked deep-dish pastry shell (9 inches)
  • 3/4 cup chopped pecans
  • 1/2 cup milk chocolate chips, chopped
  • 2 cups whipped topping

Preparation

  1. In a large skillet, combine 1/4 cup brown sugar and butter.
  2. Cook over medium-high heat until sugar is dissolved, stirring occasionally.
  3. Add apples. Cook, uncovered, for 12-15 minutes or until apples are tender, stirring occasionally; drain and set aside.
  4. In a large heavy saucepan, combine caramels and cream; cook over low heat, stirring frequently.
  5. Remove from the heat; keep warm.
  6. In a large bowl, beat the cream cheese, remaining brown sugar, vanilla and 1/2 teaspoon pie spice until smooth.
  7. Add egg; beat on low speed just until combined.
  8. Stir half of caramel mixture into apples. Pour into pastry shell.
  9. Combine pecans and chocolate chips; set aside 2 tablespoons for topping.
  10. Sprinkle remaining pecan mixture over apples.
  11. Fold remaining caramel mixture into cream cheese mixture.
  12. Spread over pecan mixture.
  13. Cover edges loosely with foil.
  14. Bake at 375° for 20 minutes.
  15. Remove foil; bake 15-20 minutes longer or until filling is set.
  16. Cool on a wire rack.
  17. Chill for 30 minutes.
  18. Combine whipped topping and remaining pumpkin pie spice; spread over pie just before serving.
  19. Sprinkle with reserved pecan mixture.
  20. Refrigerate leftovers.
    Yield: 8-10 servings.

Favorite Dutch Apple Pie

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Favorite Dutch Apple Pie
Everything about this dessert makes it the top request for family gatherings and one of our favorite apple pie recipes. The delightful crust cuts beautifully to reveal a filling with pieces of diced apple. At harvesttime or any time, you cannot beat this delectable apple pie.

Ingredients

  • 2 cups all-purpose flour
  • 1 cup packed brown sugar
  • 1/2 cup quick-cooking oats
  • 3/4 cup chopped pecans
  • 3/4 cup butter, melted
FILLING
  • 2/3 cup sugar
  • 3 tablespoons cornstarch
  • 1-1/4 cups cold water
  • 3 cups diced peeled tart apples
  • 1 teaspoon vanilla extract

Preparation

  1. In a large bowl, combine the flour, brown sugar, oats, pecans and butter; set aside 1 cup for topping.
  2. Press remaining crumb mixture into an ungreased 9-in. pie plate; set aside.
  3. Combine the sugar, cornstarch and water in a large saucepan until smooth; bring to a boil.
  4. Cook and stir for 2 minutes or until thickened.
  5. Remove from the heat; stir in apples and vanilla.
  6. Pour into crust; top with reserved crumb mixture.
  7. Bake at 350° for 40-45 minutes or until crust is golden brown.
  8. Cool on a wire rack.

Yield: 6-8 servings.

Apple-Pecan Carrot Cake

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Apple-Pecan-Carrot-Cake
Top a showstopping crown of Mascarpone Frosting with swirls of Apple Cider Caramel Sauce and a scattering of salty-sweet Spiced Pecans (minus the ground red pepper). Caramel sauce, rather than frosting, sandwiches together the moist cake layers.

Ingredients

  • 2 1/3 cups finely chopped lightly toasted pecans, divided
  • 2 cups all-purpose flour
  • 2 teaspoons baking soda
  • 2 teaspoons apple pie spice
  • 1/2 teaspoon table salt
  • 3 large eggs, lightly beaten
  • 2 cups sugar
  • 3/4 cup vegetable oil
  • 3/4 cup buttermilk
  • 2 teaspoons vanilla extract
  • 2 cups peeled and grated Granny Smith apples
  • 1 1/2 cups grated carrots
  • 2/3 cup plus 2 Tablespoons Apple Cider Caramel Sauce<,
  • Mascarpone Frosting,

Preparation

  1. Preheat oven to 350°. Sprinkle 1 1/3 cups toasted pecans into 2 well-buttered shiny 9-inch round cake pans; shake to coat bottom and sides of pans.
  2. Stir together flour and next 3 ingredients.
  3. Stir together eggs and next 4 ingredients in a large bowl until blended. Add flour mixture, stirring just until blended. Fold in apples, carrots, and remaining 1 cup pecans. Pour batter into prepared pans.
  4. Bake at 350° for 30 to 35 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on wire racks 10 minutes. Remove from pans to wire racks, and cool completely (about 1 hour).
  5. Place 1 cake layer, pecan side down, on a serving plate. Spread top of cake layer with 2/3 cup Apple Cider Caramel Sauce; top with remaining cake layer, pecan side down. Spread Mascarpone Frosting over top of cake. Drizzle 2 Tbsp. Apple Cider Caramel Sauce over frosting, and swirl sauce into frosting. Serve immediately.

Apple Cider Caramel Sauce

Apple-Cider-Caramel-Sauce
For straight-up apple flavor, start with fresh-pressed cider from a farm stand.

Ingredients

  • 1 cup apple cider
  • 1 cup firmly packed light brown sugar
  • 1/2 cup butter
  • 1/4 cup whipping cream

Preparation

  1. Cook cider in a 3-qt. saucepan over medium heat, stirring often, 10 minutes or until reduced to 1/4 cup.
  2. Stir in remaining ingredients. Bring to a boil over medium-high heat, stirring constantly; boil, stirring constantly, 2 minutes.
  3. Remove from heat, and cool completely.
  4. Refrigerate up to 1 week.
  5. To reheat, microwave at HIGH 10 to 15 seconds or just until warm; stir until smooth.

Mascarpone Frosting

Mascarpone-Frosting
Luscious Mascarpone Frosting crowns the top of Apple-Pecan Carrot Cake.

Ingredients

  • 1 (8-oz.) container mascarpone cheese
  • 1/4 cup powdered sugar
  • 2 teaspoons vanilla extract
  • 1 cup whipping cream

Preparation

  1. Whisk together first 3 ingredients in a large bowl just until blended.
  2. Beat whipping cream at medium speed with an electric mixer until stiff peaks form. Gently fold into mascarpone mixture.

Caramel Apple Cheesecake Tart

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image
It may look like a chore, but this cheesecake tart calls for a relatively straightforward preparation: First, press the crust into the tart pan. Next, mix the cream cheese filling, fill the tart shell, and bake. Finally, gild the pie with sautéed tart apples, and paint them with melted apple jelly for a jewelled effect.

Ingredients

CRUST
  • 1 cup finely ground gingersnap cookie crumbs (about 24 to 28 cookies)
  • 1/2 cup finely chopped toasted pecans
  • 1/4 cup butter, melted
  • 2 tablespoons light brown sugar
  • Vegetable cooking spray
FILLING
  • 2 8-ounce packages cream cheese, softened
  • 3/4 cup firmly packed light brown sugar
  • 1 large egg
  • 1/4 teaspoon apple pie spice
TOPPING
  • 3 pounds tart apples (such as Granny Smith), peeled and cut into 1/2-inch-thick wedges
  • 1/3 cup firmly packed light brown sugar
  • 1 tablespoon butter
  • 2 tablespoons apple jelly

Preparation

Prepare Crust
  1. Preheat oven to 375°.
  2. Stir together gingersnap cookie crumbs and next 3 ingredients in a medium bowl until moist.
  3. Press crumb mixture on bottom and up sides of a lightly greased (with cooking spray) 9-inch tart pan with removable bottom.
Prepare Filling
  1. Beat cream cheese and next 3 ingredients at medium-low speed with an electric mixer until smooth.
  2. Pour cream cheese mixture into prepared crust, spreading with an offset spatula.
  3. Place tart pan on a baking sheet.
  4. Bake at 375° for 20 to 25 minutes or until center is almost set.
  5. Cool completely on a wire rack (about 40 minutes).
  6. Chill 8 to 12 hours.
Prepare Topping
  1. Stir together apples and 1/3 cup light brown sugar in a large bowl.
  2. Melt 1 Tablespoon butter in a large skillet over medium-high heat.
  3. Add apple mixture to skillet, and cook, stirring often, 16 to 18 minutes or until golden brown.
  4. Remove skillet from heat, and cool apples completely (about 30 minutes).
  5. Arrange apples on top of chilled cheesecake in a decorative fashion. (To achieve a rosette look, start by arranging apples in an overlapping circular pattern about 1 inch from the edge of the crust. Make a second small circular pattern inside the first. Thinly slice some of the cooked apples, curl them, and place in the center of the tart.)
  6. Microwave jelly and 1 teaspoon water in a small microwave-safe bowl at HIGH 20 to 30 seconds or until melted and smooth. Brush apples with half of jelly mixture.
  7. Preheat broiler with oven rack 5 to 6 inches from heat. Broil tart 2 to 3 minutes or just until apples begin to brown. Remove from oven, and brush apples with remaining jelly mixture.
  8. Chill 1 hour before serving.

Note

Tart will hold in refrigerator overnight, but the crust will soften the longer it sits in the refrigerator.