Key Lime Rum Cream Meltaway Bars
INGREDIENTS
2 cups prepared sugar cookies, crumbled
⅔ cup unsalted butter, softened (not melted)
3 cups powdered sugar
2 tbsp. key lime juice
⅓ cup Blue Chair Bay Key Lime Rum Cream
zest of 2 key limes
3-4 key limes, sliced, for garnish
DIRECTIONS
Combine cookie crumbs and ⅓ cup butter in a medium bowl. Work butter into crumbs until fully incorporated. Press onto bottom of an 9-inch square pan. Refrigerate until firm.
Combine powdered sugar, ⅓ cup butter, key lime juice, Blue Chair Bay Key Lime Rum Cream and key lime zest in a small bowl. Beat at medium-high speed until light and smooth. Spread over crust.
Cover bars and refrigerate until firm, about 2 hours. Store in refrigerator.
Cut bars to desired size and top each square with a key lime slice.
Remove lime slice before eating.
Enjoy these boozy bites!
How to make Perfect Cherry Compote | Homemade Cherry Pie Filling
#cherrycompote #cherrypiefilling
This homemade cherry pie filling recipe is perfect, quick and very easy to make. I have measured the main ingredients in grams to be very precise which will give you perfect result each time. This recipe calls for sweet cherries. If the cherries you are using are sour, then increase the amount of sugar by 50g keeping the measurements of other ingredients as it is.
Full Ingredient List
500g Sweet Cherries (fresh)
100g Sugar
2 pinches salt
1 Teaspoon lemon juice
1/8 cup (30 ml)Water
2 (10g) Tablespoon Corn Flour
4 Tablespoon water
Recipe
1. Wash and pit cherries.
2 Place the pitted cherries in a thick bottom pan along with water and sugar.
3. Switch on the flame and start cooking on medium heat.
4. Add salt.
5. Let it cook on medium heat for around 10 minutes.
6. The mixture will start bubbling and become foamy due to presence of sugar.
7. Keep cooking for 7-8 minutes more on medium heat. Give it a gentle stir from time to time.
8. The cherries will become soft.
9. Reduce the flame to low and make a slurry of corn flour and water. Mix well so that the slurry is lump free.
10. Add to the sauce and mix well.
11. With the flame on low just cook the sauce for 1 Minute more.
12. The sauce will thicken instantly. Do not overcook as the sauce thickens more as it cools down.
13. Switch off the flame. Add in the lemon juice and mix well.
14. Transfer to a sterilised jar once it cools down completely.
Notes
1. Do not leave the compote unattended after adding the corn starch slurry. It will stick to the bottom in no time creating lumps and ruining the texture.
2. Stir very gently while cooking the cherries so that they turn soft without ruining their shape.
3. Feel free to use this filling in cakes. pies, ice creams or cheesecakes.
4. The compote stays good in refrigerator for 15 days. I do not recommend storing beyond a fortnight as it is preservative free.
****. **************. ************. ***********
You might also be interested in
➡️HOMEMADE STRAWBERRY COMPOTE RECIPE
➡️HOMEMADE BLUEBERRY COMPOTE RECIPE
➡️FRESH CHERRY POUND CAKE (WITH HINDI VOICE OVER)
**************. ************. ******************
Please subscribe to my channel here
Please Follow me on Instagram for more
Follow my Facebook page here
.
Easy rum raisin ice cream
NO ICE CREAM MAKER NEEDED!!! With rum flavour you just can't buy.
Print recipe:
Key Lime Rum Cream Mason Jar Cheesecakes
INGREDIENTS:
2 cups graham cracker crumbs
3 tbs. unsalted butter, melted
1 8-ounce package of light cream cheese (or neufchâtel cheese), softened
1 8-ounce tub of whipped topping (plus more for topping if desired), thawed
2 tbs key lime juice
½ cup Blue Chair Bay Key Lime Rum Cream
Zest of 3 key limes
1/3 cup sweetened condensed milk
DIRECTIONS:
Melt the butter in a small microwave-safe bowl. Add butter to graham cracker crumbs and work with hands until combined. Evenly distribute crumbs into each bowl and press down to make firm. Place the bowls in the freezer for at least 30 minutes.
In a large mixing bowl, beat together the cream cheese, whipped topping, key lime juice, zest, Blue Chair Bay Key Lime Rum Cream and the condensed milk until well-combined. Scoop into a ziploc bag and cut one corner of the bag.
Remove the bowls from the freezer. Pipe or spoon the filling into each bowl. Cover and refrigerate for at least 4 hours before serving (overnight is best).
Serve topped with whipped cream and graham cracker crumbs for optimal presentation points.
Ina Garten's 5-Star Mocha Chocolate Icebox Cake | Barefoot Contessa | Food Network
Ina adds sophisticated flavor with Kahlua and creamy mascarpone in this luscious, layered dessert that requires no baking!
Subscribe to #discoveryplus to stream more of #BarefootContessa:
Get the recipe ▶
Subscribe to Food Network ▶
Ina throws open the doors of her Hamptons home for delicious food, dazzling entertaining ideas and good fun on Barefoot Contessa.
Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10!
Mocha Chocolate Icebox Cake
RECIPE COURTESY OF INA GARTEN
Level: Easy
Total: 12 hr 20 min
Prep: 20 min
Inactive: 12 hr
Yield: 8 servings
Ingredients
2 cups cold heavy cream
12 ounces Italian mascarpone cheese
1/2 cup sugar
1/4 cup coffee liqueur, such as Kahlua
2 tablespoons unsweetened cocoa powder, such as Pernigotti
1 teaspoon instant espresso powder
1 teaspoon pure vanilla extract
3 (8-ounce) packages chocolate chip cookies, such as Tate's Bake Shop
Shaved semisweet chocolate, for garnish
Directions
In the bowl of an electric mixer fitted with the whisk attachment, combine the heavy cream, mascarpone, sugar, coffee liqueur, cocoa powder, espresso powder, and vanilla. Mix on low speed to combine and then slowly raise the speed, until it forms firm peaks.
To assemble the cake, arrange chocolate chip cookies flat in an 8-inch springform pan, covering the bottom as much as possible. (I break some cookies to fill in the spaces.) Spread a fifth of the mocha whipped cream evenly over the cookies. Place another layer of cookies on top, lying flat and touching, followed by another fifth of the cream. Continue layering cookies and cream until there are 5 layers of each, ending with a layer of cream. Smooth the top, cover with plastic wrap, and refrigerate overnight.
Run a small sharp knife around the outside of the cake and remove the sides of the pan. Sprinkle the top with the chocolate, cut in wedges, and serve cold.
Subscribe to our channel to fill up on the latest must-eat recipes, brilliant kitchen hacks and content from your favorite Food Network shows.
▶ WEBSITE:
▶ FULL EPISODES:
▶ FACEBOOK:
▶ INSTAGRAM:
▶ TWITTER:
#InaGarten #BarefootContessa #FoodNetwork #MochaChocolateIceboxCake
Ina Garten's 5-Star Mocha Chocolate Icebox Cake | Barefoot Contessa | Food Network
Holiday Cooking & Baking Recipes: Pumpkin Rum Pie Recipe | Thanksgiving Dessert Ideas
Pumpkin Rum Pie Recipe | Thanksgiving Dessert Ideas - This homemade pumpkin pie recipe may be the best pumpkin pie recipe you try all year! Paula has plenty of great Thanksgiving desserts ideas, and this Thanksgiving pie is no exception.
Click here to SUBSCRIBE to my channel:
------------------------
Pumpkin Rum Pie Recipe:
------------------------
For more Holiday Cooking & Baking Recipes videos, click here:
------------------------
Follow me on Facebook:
Follow me on Instagram:
Follow me on Pinterest:
------------------------
Sign up for my email mailing list and get 3 FREE helpful kitchen printables:
Find more recipes and videos on my website:
Click here to shop my products on my online store:
Click here to visit my Amazon shop page:
------------------------
#pauladeen #loveandbestdishes