Allison's Recipe Book

Pan: One 9″ or 10″ Round Springform Pan Prep: Buttered Starting Oven Temp: 350° Method: bain marie Storage: Cover and Refrigerate
Ingredients
Chocolate Cookie Crust:
2 tablespoons unsalted butter, melted
¼ teaspoon pure peppermint extract
18 cream-filled chocolate sandwich cookies (such as Oreo cookies,) crushed to make about 1½ cups crumbs
White Chocolate Filling:
8 ounces white chocolate, chopped into small pieces
4 (8 ounce) packages cream cheese, room temperature
1¼ cups granulated sugar
1 cup sour cream
1 tablespoon pure vanilla extract
2 tablespoons all-purpose flour
4 large eggs, room temperature
8 ounces Peppermint Bark, chopped into small pieces about ¼ inch (about 2 cups)
White Chocolate Mousse:
1 cup whipping (heavy) cream, divided
4 ounces white chocolate, chopped into small pieces
½ teaspoon pure peppermint extract
2 tablespoons confectioners’ (powdered) sugar
Garnish:
6 ounces Peppermint Bark, chopped into small pieces about ¼ inch (about 1⅓ cups)
Whipped Cream Topping (optional):
1 cup whipping (heavy) cream
¼ cup confectioners’ (powdered) sugar
1 or 2 ½-ounce peppermint Candy Canes, crushed

Instructions
Preheat oven to 350 degrees F. Prepare one 9 or 10 inch round cheesecake pan or springform pan with 3 inch sides; use a pastry brush to lightly butter the pan with about 1 tablespoon of melted butter. Tip: use either a 9 or 10 inch pan. A 9 inch will make a higher cheesecake.
Chocolate Cookie Crust:
In a small bowl combine the melted butter and peppermint extract. Set aside.
Crush or grind the whole cookies, including the cream filling, to make crumbs. Tip: place whole cookies in a food processor or small grinder. Add melted butter mixture; stir until thoroughly mixed and mixture is crumbly.
Bake: Pour the cookie crumb mixture into the springform pan. Using the back of a large spoon or the flat bottom of a measuring cup or drinking glass, press the crumb mixture firmly and evenly across the bottom of the pan. Place the pan on a baking sheet; bake 10 minutes. Remove from oven and place on a wire cooling rack to cool.
When cooled, wrap bottom and sides of pan in a double layer of heavy duty aluminum foil to prepare for the bain marie water bath. The foil is to prevent any water from seeping into the cheesecake through the pan seams.
Reduce oven to 325 degrees F.
White Chocolate Filling:
In top of a double boiler over hot water, melt the white chocolate. Set aside to cool slightly. Tip: Create a double boiler by filling a saucepan with 2 inches of water and bringing it to a simmer. Turn the heat off and place a stainless steel, ceramic, or glass bowl on top of the hot water, the upper pan should not touch the water.
In a large bowl, add the cream cheese and sugar; mix on medium low speed with an electric mixer until smooth and creamy, 1 to 2 minutes. Scrape the mixture off the paddle and scrape down the sides and bottom of the bowl with a rubber spatula so the mixture blends evenly and there are no lumps.
Add the sour cream, vanilla, and flour; beat until mixed. Add the melted chocolate; continue beating on medium low speed until thoroughly combined, about 1 minute.
Add the eggs 2 at a time, beating until thoroughly combined, about 1 minute, scraping the bowl between additions. Tip: crack the eggs into a small bowl and whisk with a fork to thoroughly break up the egg before adding to the cheese mixture. Tip: Do not overbeat the cheesecake batter. Blend the ingredients quickly to add as few air bubbles as possible. The ingredients must be well blended, but excessive beating creates too many air pockets which can cause the cheesecake to puff up too much during baking, and then crack during the cooling process.
Using a large rubber spatula, gently fold the peppermint bark pieces into the batter.
Let the filling rest about 5 minutes to allow air bubbles to rise to the surface.
Meanwhile, bring a large pot of water to boil to use for the bain marie water bath.
Pour the cheesecake filling into the cookie crust.
Bake: Set the foil wrapped springform pan in a larger pan or roasting pan and transfer to the oven. Carefully pour boiling water into the roasting pan to come halfway up the sides of the springform pan, and close the oven door. Bake 70 to 90 minutes. Tip: The Cheesecake is done when the edges are set but the center 2 to 3 inches are still a pool of liquid batter. The cake should look as though it has puffed a little and just barely beginning to brown. The center will still be soft and jiggly when the pan is lightly jarred or tapped with a spoon.
Remove from oven, place springform pan on a wire cooling rack to cool. Immediately run a thin knife around the edge of the pan, gently pressing into the side of the pan to avoid gouging the cake. This allows the cake to contract away from the sides of the pan as it cools, helping to prevent cracks.
When cheesecake is completely cooled, cover the pan and refrigerate for 12 to 24 hours before serving. Try to avoid having the covering touch the top of the cheesecake as this may mar the surface.
White Chocolate Mousse:
In top of a double boiler over hot water or low heat, combine ½ cup whipping cream and white chocolate; heat and stir until chocolate is melted and mixture is smooth. Remove from heat and let stand until mixture is cool and beginning to thicken, stirring occasionally to keep the mixture smooth. Stir in peppermint extract. Set aside.
In a medium mixing bowl, using an electric mixer, beat remaining ½ cup whipping cream until soft mounds form; gradually add the confectioners’ sugar; continue beating until thick and stiff. Slowly drizzle in the cooled chocolate mixture, continuing to beat until well combined. Tip: the cream will whip easier if the mixing bowl and beaters are first chilled; place in the refrigerator to chill until ready to whip the cream.
Spread the White Chocolate Mousse evenly over the top of the chilled cheesecake. Refrigerate the cake until the mousse is set, at least one hour.
Garnish:
Sprinkle peppermint bark pieces evenly over the top of the White Chocolate Mousse.
Serve with Whipped Cream Topping sprinkled with crushed peppermint candy, if desired. Refrigerate leftovers.
Whipped Cream Topping (optional):
In a medium mixing bowl, using an electric mixer, beat 1 cup whipping cream until soft mounds form; gradually add the confectioners’ sugar; continue beating until thick and stiff.
Spoon whipped cream on top of cake or individual servings, or use a pastry bag and decorating tip to pipe the whipped cream into decorative rosettes. Sprinkle each piece with about ½ teaspoon crushed candy canes.

Ingredients:

4 Ice Cubes

1 Package Blue Raspberry Lemonade Kool-Aid

UV Blue Vodka

Directions:

Blend all ingredients together

Ingredients

1/2 pound ground beef
1 tablespoon taco seasoning or 1/2 store bought packet
1/4 cup water
1 pizza dough
1 cup salsa ranchera or your favourite salsa
1 cup cheddar cheese, grated
1 cup monterey jack cheese, grated
2 cups lettuce, shredded
1 large ripe tomato, diced
1 handful cilantro
sour cream to taste
Directions

Brown the meat in a pan and drain the grease.
Add the taco seasoning and water and simmer until the liquid has evaporated.
Spread the pizza dough out on the baking sheet and top with the salsa ranchera, seasoned ground beef and cheese.
Bake in a preheated 500F oven until the cheese is bubbling and the edges are golden brown, about 5-10 minutes.
Let cool a bit and top with the lettuce, tomato, cilantro and sour cream.

Ingredients

1 box red velvet cake mix
8 oz (1 block) cream cheese, softened
1/2 cup (1 stick) butter, softened
1 large egg
1 1/2 teaspoons vanilla
1 cup powdered sugar
1 bag white chocolate peppermint Hershey Kisses, unwrapped

Directions:

In the bowl of a mixer, beat butter and cream cheese on medium speed until well combined. Add egg and vanilla and beat. Add cake mix and beat until combined. Chill dough for 2 hours. Preheat oven to 350. Scoop cookie dough with a 1 inch cookie scoop and roll in powdered sugar. Place on ungreased cookie sheet, 2 inches apart. Bake for 11 minutes. Remove from oven and press a Hershey Kiss in the center of each cookie. Remove cookies to wire rack to finish cooling.

Ingredients:
1 cup white chocolate chips
2 Tbsp. cream cheese
2 Tbsp. milk
5 cups rice Chex
1 cup boxed red velvet cake mix
1/2 cup powdered sugar

Make a double broiler with a pot filled with an inch or so of water, place a glass bowl that fits inside the pot- but the bottom of the bowl should not touch the water. Basically, the steam from the pot is going to slowly, delicately melt the chocolate. Turn the heat to medium. Toss the white chocolate chips in the bowl. Stir, and stir, and stir until the chocolate melts. Turn off the heat and add the cream cheese and milk. Stir until the cream cheese is melted and everything is combined. Stir the chex and the melted chocolate together until the cereal is fully coated.  In a separate, smaller bowl whisk together the cake mix and powdered sugar. Transfer cereal to a tupperware container, top with cake mix and close tightly. Shake, shake, shake!

Ingredients:

2 pounds ground chicken
6 pineapple rings (or equivalent slices, cut about 1/2″ – 3/4″ thick)
6 slices pepper jack cheese
6 whole wheat hamburger buns
1/4 cup low-sodium soy sauce
1 tsp smoked paprika
1 tsp chili powder
1/2 tsp seasoning salt (I use Lawry’s)
1/2 tsp ground cumin
1 clove garlic, minced

Combine the ground chicken, soy sauce, 1/2 the paprika, 1/2 the chili powder, seasoning salt, cumin, and garlic. Lightly mix with your hands and divide into 6 even balls. Form patties, making them slightly thinner in the middle and sprinkle with remaining paprika and chili powder. Refrigerate about 30 minutes.

Preheat the grill to medium heat. Coat grates lightly with oil. Grill burgers over medium heat about 6 minutes per side. The burgers should flip easily when they are ready to turn, if they want to stick, give them another minute. Top with cheese for the last 1-2 minutes of cooking time to melt. Remove to a plate and cover with aluminum foil to rest. Grill buns if desired.

For the pineapple, if you are using rings, grill directly on the grates over medium heat. Carefully turn after 1-2 minutes. If you are using pineapple slices or chunks, thread onto skewers and grill skewers in the same fashion. Assemble burgers and enjoy.

Ingredients:

CHOCOLATE COOKIES
1 cup + 1 Tablespoon (133g) all-purpose flour
1/4 cup (32g) unsweetened cocoa powder
1 teaspoon baking powder
1/4 teaspoon salt
8 ounces semi-sweet chocolate, chopped (I use 1 package Baker’s Semi Sweet chocolate)
2 large eggs
1 teaspoon vanilla extract
5 Tablespoons (75g) unsalted butter, softened to room temperature
3/4 cup (150g) light brown sugar
1/4 cup (50g) granulated sugar
1 cup (180g) mini chocolate chips
CANDY CANE BUTTERCREAM FROSTING
3/4 cup (170g) unsalted butter, softened to room temperature
2.5 – 3 cups (300-360g) confectioners sugar, sifted
2 teaspoons vanilla extract
1-2 Tablespoons (15-30ml) heavy cream or milk
1/2 cup candy cane dust, sifted (about 8-10 candy canes pulverized in a food processor)
crushed candy canes for rolling, optional
Directions:

Begin with the cookies. Sift together flour, cocoa powder, baking powder and salt in a medium bowl. Set aside.

Melt the chocolate in the microwave for about 1 minute. Stir. Continue to melt in 30 second increments until fully melted and smooth. Set aside. In a small bowl, whisk the eggs and vanilla. Set aside. With an electric or stand mixer with paddle attachment, beat the butter until smooth and creamy – about 1 minute. Beat in the sugars, scraping down the sides every 10 seconds or so. The mixture will be granular.

Mix in the beaten egg/vanilla until incorporated. Add the chocolate in a steady stream and beat until combined. Add the dry ingredients on slow speed. Fold in the mini chocolate chips. Do not overmix at any point in this process.

Chill dough for at least 30 minutes. Preheat oven to 350 degrees F. Scoop about 1 Tablespoon of dough and roll into a slightly flattened ball. Bake for about 10 minutes, or until the cookies have just begun to set with the centers still appearing very soft. They will firm up as they cool.

As the cookies cool, make the buttercream. Beat the butter for 1 minute with the paddle attachment on medium speed. Add 2.5 cups of sifted powdered sugar and slowly mix on low speed. Increase mixer speed to medium and add vanilla extract, salt, and 1 Tablespoon of cream/milk. Beat for about 1 minute. Manually stir in candy cane dust. If your buttercream needs to be thicker, add more powdered sugar. If your frosting needs to be thinned out, add remaining milk/cream. If frosting is too sweet, add a pinch of salt.

Frost the bottom end of a cooled cookie and top with another to make a sandwich. Store in an airtight container in the refrigerator for up to 5 days.

A Pack or 2 of fresh strawberries

Dipping Chocolate

Empty Egg Carton

Directions:

Simply cut and hollow out as many strawberries as needed, fill with your favorite chocolate, and set in your empty egg carton and set in fridge overnight.

Ingredients:

9×13 pan of brownies, baked and cooled
1/4 cup salted butter, softened
1/2 cup peanut butter
1/2 cup granulated sugar
1 cup brown sugar
1/4 cup + 2 tablespoons milk
1 tablespoon vanilla extract
2 cups all purpose flour
1 & 1/4 cups pretzel m&m’s

Directions:

1. With an electric mixer, cream the butter and peanut butter until smooth, about 1 minute. Add the sugars, and continue creaming until light and fluffy, about 1 minute more. Add the milk and vanilla, and mix until smooth. Add the flour, and continue to mix at low speed until fully combined. Stir in the m&m’s.

2. Spoon the cookie dough onto the cooled brownies and spread gently into an even layer. Slice into squares, and prepare for your life to change.

Ingredients:
2 1/2 cup(s) all-purpose flour
1 1/4 cup(s) unsweetened cocoa
2 1/4 cup(s) granulated sugar
3/4 cup(s) packed brown sugar
2 1/4 teaspoon(s) baking soda
3/4 teaspoon(s) baking powder
3/4 teaspoon(s) kosher salt
1 1/2 cup(s) whole milk
3/4 cup(s) canola oil
3 large eggs
1 1/2 teaspoon(s) peppermint extract
1 1/4 cup(s) boiling water
20 mini candy canes
3 package(s) (8 ounces each) cream cheese, at room temperature
3/4 cup(s) (1 1/2 sticks) unsalted butter, at room temperature
1 box(es) (1-pound) box confectioners’ sugar
Peppermint Meringues, for decorating (optional)

Directions:
Heat oven to 350 degrees F. Coat three 8- by 2-inch round cake pans with cooking spray. Line the bottoms with parchment paper; spray the paper.
In a large bowl, whisk together the flour, cocoa, granulated and brown sugars, baking soda and powder, and salt. In a bowl, whisk together the milk, oil, eggs, and peppermint extract. Mix the milk mixture into the flour mixture until fully incorporated. Mix in the boiling water (the batter will be thin).
Divide the batter among the prepared pans and bake until a wooden pick inserted in the center comes out clean, 35 to 40 minutes. Let cool for 10 minutes in the pans before transferring to a wire rack to cool completely.
Meanwhile, crush the candy canes and make the icing. Using an electric mixer, beat the cream cheese and butter in a large bowl until smooth. Beat in the confectioners’ sugar until light and fluffy, about 3 minutes.
Place one cake layer on a platter. Spread 1 1/4 cups icing over the top. Top with another layer and 1 1/4 cups icing. Top with the last cake layer. Frost sides and top with the remaining icing. Gently pat the crushed candy canes all over the sides of the cake. Top with meringues (if using)

Ingredients:
6 red and white peppermint candy canes or 24 red and white mini peppermint candy canes
2 cups of whipping cream

Directions:
Unwrap your candy canes and place them in a blender or food processor. I like to break them into pieces as I add them to the blender.
Process until the candy canes util they are a fairly fine powder.
In another bowl, whip cream until firm. No need to add sugar. The sweetness will come from the candy canes.
Fold in the candy cane powder in the cream. Use immediately to top you cocoa if you like little pieces of crunchy candy cane in it (This is the way I like it). Or place in the refrigerator for 2 hours and allow the candy canes to completely dissolve.

Ingredients:

2 dozen cupcakes (or brownies, as the original idea suggests)
1 can store-bought chocolate frosting (omit if using brownies)
orange icing sugar
72 pieces Hot Tamales candy
black royal icing (piping consistency)

Directions:

Bake cupcakes as normal. Lay Hot Tamales on top as seen in picture above. Apply icing.

Ingredients:

1 17.5-oz. bag Betty Crocker Sugar Cookie Mix, mixed according to package directions
(or your favorite sugar cookie dough recipe)
Liquid food coloring, as desired (McCormick Neon shades work well)
Rainbow sprinkles, if desired

Preheat oven to 350°F. Divide dough evenly into five bowls, and color each with a different color liquid food coloring. Roll each color of dough into grape-sized balls. Combine a ball of each color and quickly roll into a larger ball. It will look like a little beach ball. Then roll that ball between your hands and the counter until you have a cylinder about 12 inches long. Starting from one end, roll the dough into a coil, twisting the cylinder as you go. Roll edges of the cookie in sprinkles. Bake the cookies for 10 to 11 minutes, or until done.
Yields: approximately 3 dozen cookies