No Bake Cheesecake With Gluten Free Option

Cheesecake.  Have you ever made one from scratch?  Do you find the thought of baking one intimidating?  There is the water bath and all that to be considered.  It does take some time and trouble.   Do you like cheesecake?  I mean, asking that question seems redundant.  The question should probably be is there anyone who doesn't like cheesecake?

Today, I have a simple solution to the dilemma of cheesecake being difficult to make.  This is a no bake cheesecake from the great and powerful Martha.  Stewart that is.  As for the cheesecake, it's amazing.  Our son in love called it superb.  That's pretty good, right?

This cheesecake is gluten free because I used crushed rice Chex instead of graham crackers for the crust.  Just thought I'd throw that in in case you eat gluten free like our other son in love.  Otherwise, it is a creamy, flavorful, easy confection to make.  No baking!  Yes!!!!

You will need a springform pan which is necessary for all cheesecakes.  So if you don't have one, make a trip and purchase a 9 inch springform pan.  You will find many uses for it once you have one in your pantry.  I do use mine frequently.

Martha's cheesecake recipe is for a plain cheesecake.  I felt the need to doctor mine up a bit because I asked Dan what he would like for dessert and he said anything with some chocolate.  Okay, I can do that.  Guess you can tell by the picture this is not a plain cheese cake.

Just look at that.  Don't you want a piece?  I know you do, so here is what you do to make this amazing dessert.

Ingredients

2 packages (20 sheets) graham crackers, crushed  (I used 4 cups rice Chex, crushed)
1/2 cup chopped pecans (I added these to my crust) - optional (not in Martha's recipe)
11 Tbsp butter, melted
2 Tbsp sugar
2 8 ounce packages cream cheese, softened to room temperature
1 14 ounce can (1 1/4 cups) sweetened condensed milk
1/4 cup fresh lemon juice (about 2 small lemons)
1 tsp vanilla extract

Put graham crackers (or rice Chex) in a large resealable plastic bag, crush with a rolling pin until very fine crumbs form.

Pour crumbs in a medium bowl, stir in sugar.  Add melted butter and chopped pecans and stir until well combined.

Press the crumb mixture into a 9 inch springform pan, spreading it 1 1/2 to 2 inches up the sides of the pan.  Press flat.  Chill crust in freezer at least 20 minutes.

While crust is chilling, make the filling.  Using an electric mixer set at medium high speed, beat the cream cheese in a large bowl until smooth.  Beat in the condensed milk a little at a time, scraping the sides of the bowl as necessary.  Beat in the lemon juice and vanilla.  Try not to eat it all before you put it in the crust.

Pour the filling into the crust (after removing from the freezer), smooth the top with a rubber spatula.  Cover with plastic wrap, and refrigerate until firm, 2 1/2 to 3 hours.

Unclasp sides of pan and remove cheesecake.

Now, how easy is that?  No baking, no water bath, no big crack in the top of the cake when it doesn't bake evenly.  It is not as tall as the cheesecake I normally bake, but who cares?  It is every bit as good and twice as easy to make.

After I poured the filling in the crust and smoothed it, I sprinkled several hands full of sliced almonds all over the top.  You could use any chopped nut you preferred, but the almonds rocked.  Then, I put about 5 squares of semi sweet baking chocolate in a bowl and melted it over simmering water (a double boiler).  I used a spoon and drizzled the chocolate all over the top of the cake.  It looked fabulous, and I put it in the fridge to chill.

When I opened the fridge, there was a box of strawberries looking right at me and they said, "hey, we would make a beautiful topping for the cheesecake."  Yep, I did it.  I took the tops off, put them in a pan, added about 2/3 cup of sugar, mashed some of them with a potato masher to make some juice and simmered them until the juice thickened.  Just let me say, that was a very good decision.  When it was dessert time, we sliced that cake up and spread some strawberry happiness over it.  Wowsa!  Wonderful goodness is all I can say.

Now I really wish I had a piece with some coffee.  You want one too don't you?

Well, get busy.  Make one.  Share it - or don't.  Eat it all yourself if you want.  It's worth it.  Believe me.   Just ask Todd, he said it was top notch.  Todd knows his desserts.

Everyday Donna

Things to Remember:

Because you don't live near a bakery doesn't mean you have to go without cheesecake.  Hedy LaMar

I Know You Want One Of These German Chocolate Cake Bars!

Yesterday we did healthy, today not so much.  This has been a two dessert recipe week.  Why?  Because it just seems like that kind of week and Labor Day Weekend is coming up.  You may be celebrating that last big hurrah of summer with family and friends and you need dessert for a celebration.  Right?  If you don't want to try the Apple Pie Bars from earlier in the week, try these over the top fabulous German Chocolate Cake Bars.

This dessert is going to knock your socks off if you've never made it.  It's got all the good stuff like chocolate, coconut, nuts, chocolate chips, sweetened condensed milk, chocolate.  Did I mention chocolate?  Just in case I forgot, it's got chocolate and is it ever good.

Blame Pinterest, friends, it's all their fault.  I start looking through all the posts late at night and there is one good recipe after another and I am just happily pinning away.  What's the use of pinning if you don't make some of these delectable treats.   It just becomes a past time.  Me, I am all about jumping in with both feet and giving these recipes a try.

There have been a couple that were not keepers, but for the most part they have all been really good.  These German Chocolate Cake Bars are the bomb.  Seriously, the bomb.  The only flaw I can find is that the recipe uses a Devil's Food Cake Mix and next time I might use a German Chocolate Cake mix just to get a more German chocolate taste.  Don't get me wrong, the Devil's food is really, really good.  It was just not really German chocolate.  If you don't know, it's really not German chocolate, but German's chocolate which is a brand name.  Through the years, it has come to be known as German chocolate.  Just a bit of trivia for you.  You can buy German's chocolate at the grocery in the baking aisle of you want real German's chocolate.

This recipe originally came from your friend and mine, Paula Deen.  Now we all know Miss Paula knows a knockout dessert and they are always worth a try.  Try it I did and it is definitely a keeper.

Here is what you need:

1 box Devil's Food Cake Mix (or German Chocolate Cake Mix)
1/2 cup melted butter
1 large egg

1 14 oz can sweetened condensed milk
1 tsp vanilla
1 large egg
1 cup chopped pecans
1 cup shredded coconut
1/2 cup semi sweet chocolate chips  (I used 1 cup, cause why not?)

Preheat oven to 350 degrees.  Grease a 9x13 pan.

Mix cake mix, butter and egg.  Press in bottom of pan.  Do not press up the sides of the pan.  Bake 7 minutes.

While the base is baking, mix the filling.  Mix sweetened condensed milk, vanilla, egg and nuts.  Pour evenly over warm crust .  Sprinkle with chocolate chips.  Use 1 cup if you really like chocolate (and we do)!

Bake 24-30 minutes until light golden brown.

Cool completely before cutting into squares.

I mean, look at all those chocolate chips!  Who wouldn't want that many?  If you only want 1/2 as many, that's your choice, but the full cup made it really awesome.  Of course, we all had a little scoop of vanilla bean ice cream on ours just in case you want to give that a try.

Thank you Paula Deen.  You did not fail to deliver one more decadent, totally unhealthy dessert for our enjoyment.  Give these a try, you will be glad you did.

Everyday Donna

Things to Remember:

“All you need is love. But a little chocolate now and then doesn't hurt.” 
― Charles M. Schulz

Donna's Fresh Peach Dump Cake

Freestone peaches are finally in at the farmer's market.  Hooray!!  I love the early cling peaches, but they are hard to slice since the pit does not come out easily and you lose some of the peach that clings to the pit.  Freestones get their name because you cut around the middle of the peach, pop it open and the pit comes right out.   That way, you do not loose any of the succulent, juicy peach flesh.  You get to eat and utilize every last bite of juicy, sweet, heavenly peach.

I brought home a big basket of peaches the other day and wanted to make something right away because the peaches were very ripe and would not last long in this heat.  I HATE to waste a peach.  I shared some with our daughter's because their boys love peaches and I used the rest to make my fresh peach dump cake.   This recipe is quick and easy and you really should try it.

Here is what you need:

8-10 large peaches, peeled, pitted and sliced.
1/2 cup sugar
2 tsps. cinnamon
1/2 cup chopped pecans
1 cup shredded sweetened coconut
1 can sweetened condensed milk
1 box yellow cake mix, dry
1 stick butter, melted

First, peel and slice the peaches and place in a large bowl.  Sprinkle peaches with 1/2 cup granulated sugar and the cinnamon and stir to help the peaches release their juices.  These peaches were so sweet, I didn't need more sugar.  Feel free to add a little more sugar if you think it's necessary, but remember you are going to add a can of sweetened condensed milk.  Place the peaches in a 9x13 pan.  Sprinkle the peaches with the chopped pecans and shredded coconut.  Pour the sweetened condensed milk over the peaches, pecans and coconut.  Sprinkle the dry cake mix evenly over the peaches.  Pour the melted butter over the dry cake mix.  Bake in a 350 degree oven until the cake mix is brown on top.

Now let me tell you, the sweetened condensed milk caramelizes on the peaches, coconut, pecan goodness and wowza, it is delicious.  The buttery crunchy cake mix adds another  level of goodness.  If you don't like coconut or pecans, leave them out, but they do make the cake even MORE delicious.  Also, you can add a big dollop of whipped cream or ice cream and yum, yum, yum, you have one of the best desserts ever!

If you have a basket of fresh peaches and are wondering what to do with them, give this super easy dessert a try.  It's worth the time it takes to peel and slice the peaches and it's easier than making crust for a pie or cobbler.  As a matter of fact, I think I am going to go have a bowl full of goodness right now.  Wish you could join me.

Everyday Donna

Things to Remember:

I really think heaven must smell like peaches, or peaches smell like heaven.

Wendy's Frosty Knock Off To Make At Home

Here's hoping your weekend was enjoyable.  Ours was fantastic.  Friday was spent at our grandson's school enjoying their lovely May Faire with a beautiful processional led by students playing recorders and drums while all the other children danced.  Then we all had a picnic on the grounds while every class did a maypole dance or another renaissance type dance which was so touching and beautiful.

The rest of the weekend was spent with my BFF from home who was here visiting and I was SO happy to see her and spend time with her.  We had a cook out on Saturday evening and family and friends joined together enjoying the beautiful out-of-doors.   The weather this time of year is just lovely and there aren't many flies or mosquitoes yet which makes it even better.

We also got to go to our grandson's baseball games and enjoy the beautiful sunshine and breezes while so many memories came flooding back of time spent at the ball park when our sons played baseball.   There is just something unexplainable about going to the ball park, whether it's t-ball or major league baseball.  If you haven't been to a good baseball game lately, put in on your list of things to do.  It's an awesome way to spend a few hours in the great out of doors.

For our Saturday evening cookout, I made a really special treat.  Dan and the grandsons LOVE Wendy's Frostys.  I mean LOVE them.  We make trips to get a Frosty at least once a week if not more often.  Well, lo and behold I found a recipe online at Food.com for a knock off Frosty you can make in your ice cream freezer at home and it is outstanding!  It is also easy which is the best part and it tastes just like a Wendy's frosty - maybe a little better because it's made with love.  Awesome!   I decided I would give this recipe a try for our cookout Saturday night and it was a major hit!  We will be making these often during the warm summer days ahead that is for certain, especially when the grandson's come to visit.  Here is all you need:

A gallon of chocolate milk
1 16 oz container of Cool Whip
1 can sweetened condensed milk

An ice cream freezer  - ours is a  6 quart electric.
Ice and ice cream salt.

Thaw the Cool Whip and place it in the ice cream freezer container.  Pour in the sweetened condensed milk.  Add chocolate milk to the fill line on your freezer container.  Stir to mix.  Place freezer container in bucket and add ice and salt.  Turn (or plug in if it's electric) until frozen.  Unplug if electric, cover with a thick towel for a couple of hours until ready to serve.

When I was a little girl, we used to get together with family friends and make home made ice cream in the summer.  We had a "crank" type ice cream maker.  When the handle got really hard to turn,  the bucket would begin to twist and turn.  An adult would place a pile of newspapers on the top of the freezer and one of us kids would sit on the top of the bucket so an adult could continue to turn the crank until it just wouldn't turn any more.   That was to make sure the ice cream was really good and frozen.  That is a real summertime memory for me.

Back to this Frosty recipe, this is really, really good!  Dan had at least 3 helpings and the grandsons ate a second helping before going to bed.  (They were spending the night with us)  We put the left over ice cream in a tupperware container and placed it in the freezer and enjoyed some again last night and I am sure we will have some more tonight!  Wow, what a great internet find!  Thank you Food.com.  The recipe had a 5 star rating and I know why.

If you have favorite chain restaurant foods you love, you can find a knock off recipe for just about any of them online.  I have tried a couple that I liked better than others, so there may be a bit of trial and error, but when you find one you like you can enjoy it anytime you want!  That is one of the things that makes the internet so amazing!  As for this recipe, it is absolutely a keeper!

Give this recipe a try the next time you want a fantastic treat on a warm summer day or evening!  Summer is just around the corner and everyone will be so happy you made this recipe, just try not to over indulge.

Everyday Donna

Things to Remember:

Celebrate Summer - Sun drenched days and starlit nights...
-- Gooseberry Patch

No Words Are Adequate To Describe This Coconut Cake!

Coconut.  Love it or hate it?  We happen to love it and this is one of the easiest and best cake recipes ever!  My love of coconut goes way back to my childhood (and that is way back).  Up until I was three and a half years old, we lived upstairs at my great grandparent's house.  It was out in the country on Number Six School Road in rural Evansville, Indiana.  They had an apartment upstairs and everyone in the family lived there at one time or another as need arose.  It was after World War II and times were tough.  We didn't even have a car because there was such a shortage after the war.  My dad hitchiked to work at Servel, the factory where he worked which was in town.  When he couldn't catch a ride, he walked.  Miles.  He worked in metal finishing and would get home way after dark on the days he had to walk and collapse in the floor, covered in metal shavings.  His face would be black.  But, he did what he had to for his family.  Needless to say, my great grandparents spoiled me.  My Grandfather kept candy in the lower portion of a hutch that I could open.  My mom would scold him about giving me candy and he would always laugh and say he didn't give it to me, I got it myself.  My favorite?  Coconut bonbons that were different colors - pink, yellow, white and chocolate.  Loved them then, love them to this day.  It is one of my favorite memories.  Sitting in Grandpa's lap, eating bonbons.

My love of coconut continues to this day.  Dan's grandmother used to make the best coconut cake I had ever eaten.  They cracked the coconuts, grated it fresh and used the milk in the cake.  Then, they would wrap it in tea towels and freeze it until they needed a desert for company.  I was more than happy to be that company!  Oh my goodness, what a heavenly treat.  But, that is a very complicated recipe and we are all looking for ease in these busy times.  So, I have a great recipe for coconut cake that meets that requirement.  Here is the recipe.

Ingredients:

1 boxed white cake mix (I use the mix from Aldi's - it's so good)
1 can unsweetened coconut milk, approximately 14 ounces (found in the Asian foods)
1 can sweetened condensed milk
1 bag sweetened flaked coconut
1 stick butter
approximately 2 cups confectioner's sugar
about 1/8 cup milk

I have made a couple of adjustments to this recipe.  The original calls for the cake to be topped with cool whip and kept in the refrigerator which you can do.  I make a simple butter cream icing and you don't have to keep it in the refrigerator.  It's your choice, I just like the buttercream frosting.  Now, for the cake.

Mix the white cake mix according to directions.  Instead of water, substitute the amount called for with the unsweetened coconut milk saving the remainder for later.  Add 1 cup of flaked coconut to the batter. Pour into a greased and floured 9 x 13 pan and bake according to the directions on the box.  When the cake is done, remove it from the oven and let it cool a bit.  Take a fork and poke holes all over the top of the cake.  Lots of holes, the more the better.

Mix the remaining coconut milk and sweetened condensed milk together and slowly pour  the mixture over the top of the cake letting it seep into the holes and over the edges of the cake.

Make the butter cream frosting:

Let 1 stick of butter come to room temperature and beat until fluffy.  Add confectioner's sugar a little at a time, beating thoroughly.  It will take about 2 cups to make a stiff icing.  Add 1/2 tsp vanilla and drizzle in the milk a little at a time until spreading consistency.  Ice cake and sprinkle coconut over the icing. (Lots of coconut : )

They say a picture is worth a thousand words and that is the case sometimes.  Unfortunately, my picture of the cake isn't that good, but let me try to describe the cake  to you.  Moist, delicious, full of coconut flavor, sweet,  delicious, flavorful, amazing, delicious.  Did I say delicious?  That is the best word I can come up with, but it really doesn't do the job of describing this cake!  Oh My! comes closer.  Heavenly.  Fantastic. Delectable.  Divine.  Awesome.  Sorry, that's the best I can do.  You will just have to make this cake and try it for yourself.  Then, you will understand my lack of adequate description.  It keeps for several days in the pan just covered with foil.  If you need to take a desert somewhere or have company coming for dinner, give this recipe a try.  It is fantastic with coffee.  Make it and you will agree it's a keeper, believe me!  Think I'll have a piece right now.  Wish you could join me, or better yet - make yourself a coconut cake from this recipe.

Everyday Donna


Things to Remember:

“The appearances of things change according to the emotions, and thus we see magic and beauty in them, while the magic and beauty are really in ourselves.” Kahlil Gibran