Dessert Party

I invited my girlfriends over recently to catch up and to watch a certain movie where Channing Tatum, along with a few other gentlemen, take their shirts off. Since my girlfriends and I usually are quick to skip to dessert, I figured that this gathering would involve around just sweets (ok maybe one savory dish, but only because I came across a cute mini mac and cheese recipe). There was an abundance of pink bubbly (ok a lot), cute little meringues made by my trusted sous chef, and mini brownies brought by my other fellow baker. I may have gone over the top and baked a whole red velvet cake, along with mini cheesecakes with caramel sauce, and rice krispies with marshmallows. And not to forget popcorn with white chocolate and sprinkles to pop in your mouth during those scenes where everyone was just screaming at the tv. Two of my girlfriends arrived early and while waiting for me to finish up, took it upon themselves to create name cards for all the dishes and arrange all the platters. Sometimes all you need to is some sugar, a DVD, and an abundance of your best girlfriends to have an amazing night.

Mellow Marshmallow (Rice Krispie Treats with Marshmallow): Adapted from Bakers Royale

 

 

 

 

 

CLICK FOR A PRINTABLE VERSION OF THE RECIPE HERE
 

Ingredients:

Graham cracker crust:

• ¾ cup of graham cracker crumbs
• ¼ cup sugar
• 4 tablespoons of butter

Rice krispie layer

• 1 tablespoon butter
• ½  bag mini marshmallows (10 ½ oz bag)
• 3 cups Cocoa Rice Krispie cereal
• 3 oz. semi-sweet chocolate, melted

Toasted marshmallow topping

• Marshmallow Fluff (8 oz)

Instructions:

 

1) I used non-stick silicone muffin cups, since the krispies are very sticky (buy them here.) You can line the muffin tins with foil and grease the muffin tins generously instead. You will get around 10-12 depending how big you want them to be (and how much krispies you can get off your fingers to place in the cups).

2) Make graham cracker crust: Place the graham cracker crust and sugar in a bowl and toss to combine. Drizzle in the melted butter slowly until the crumbs are coated. Press mixture onto bottom of each muffin cup (about 1 tablespoon). Bake at 350 degrees F for 5-7  minutes until slightly golden. Remove from oven and cool slightly.

3) Make rice krispie treat layer: Place butter and marshmallows in a microwave safe bowl, and place in the microwave for 30 seconds. Stir until fully combined. If not completely melted, put in the microwave for 15 more seconds. Cool slightly. Add in Cocoa Rice Krispies and stir to combine.

4) Spread melted chocolate over each crust. Then quickly press finished mixture divided evenly into each cup. I find that having wet fingers helps a lot. This process is very sticky. Set the cups aside to harden.

5) Pipe the marshmallow fluff with a piping bag onto the cooled cups, or spread with a knife. Place under the broiler for 1-2 minutes until they are golden. Watch them constantly, as they burn very quickly. You can also use a kitchen torch.

6) Serve them in the cups or take them out. Once they harden,  they come off easily. I served some with the marshmallow topping, and some without just as krispie treats.

 

Caramello Cheesecake Bites (Mini Cheesecakes with Caramel Topping): Adapted from Williams-Sonoma

 

 

 

 

 

 

 

CLICK FOR A PRINTABLE VERSION OF THIS RECIPE HERE

Ingredients:

 

 

• 1⁄2 cup graham cracker crumbs
• 2 tablespoon unsalted butter, melted
• 2 tablespoon plus 1⁄3 cup granulated sugar
• 12 oz. cream cheese, at room temperature
• 2 eggs
• 1 teaspoon vanilla exract
• 1 teaspoon lemon zest
• 1⁄4 cup heavy cream
• 4 oz good quality caramel sauce (I used Fat Toad Farm Goat Cheese Caramel)

Instructions:

1) Preheat oven to 325°F.

2) Lightly butter a mini cheesecake pan ( I used these, you can also use mini muffin tins)

3) In a bowl, combine the graham cracker crumbs and 2 tablespoons granulated sugar. Drizzle the melted butter, and stir until evenly coated. Divide the mixture among the prepared wells. Using the bottom of a shot glass, press the mixture evenly into the bottom of the wells. Bake the crusts for 10 minutes. Let cool.

4) Reduce the oven temperature to 275°F.

5) In the bowl of an electric mixer fitted with the paddle, mix the cream cheese and the 1/3 cup granulated sugar and beat on low speed until no lumps remain, scraping down the sides of the bowl often. Beat in the eggs one at a time, scraping down the sides of the bowl after each addition. Add the vanilla extract, lemon zest, and cream and beat until blended. Pour the filling into the crusts, dividing it evenly.

6) Bake until the filling is set, 15 to 20 minutes. Transfer the pan to the wire rack and let cool to room temperature. Cover the pan with plastic wrap and refrigerate for at least 3 hours or up to 2 days before serving. (it’s best to do it the night before)

7) To serve: Release the cheesecakes from the pan, by pushing from the back with a spoon. Remove the bottom layer very carefully. Drizzle with the caramel sauce all over.

Poppin Party Corn: Adapted from Glitter Guide

 

 

 

 

 

CLICK FOR A PRINTABLE VERSION OF THIS RECIPE HERE

Ingredients:

• 1 bag of popcorn
• 6 ounces white chocolate, chopped
• 1/4 cup assorted colored sprinkles

 

 

 

Directions:

1) Pop the popcorn according to package directions, and let cool slightly.  Put in a bowl.

 

 

 

2) Put the white chocolate in a microwave safe bowl and microwave for 30 seconds. Remove, stir until combined. If it’s not completely melted, put back in the microwave and check every 15 seconds.

3) Pour chocolate over popcorn, and mix until just combined. Spread on a baking sheet.

4) Add the sprinkles on top, and wait until hardened, 2-3 hours.  Keep in plastic bags if not using immediately.

When Mac Met Cheese (Mini Mac & Cheese Cups): Adapted from Food & Wine

 

 

 

 

 

 

 

CLICK FOR A PRINTABLE VERSION OF THIS RECIPE HERE

Ingredients:

• ½ pound elbow macaroni
• 1 ½ tablespoons unsalted butter, plus more for brushing
• ¼ cup freshly grated Parmigiano-Reggiano cheese
• 2 tablespoons all-purpose flour
• ¾ cup milk
• ¼ teaspoon freshly grated nutmeg
• 4 ounces cheddar cheese, shredded (1 packed cup)
• 4 ounces gruyere (shredded)
• Salt and pepper to taste
• 1 large egg yolk

 

 

 

Directions:

1) Preheat the oven to 425°. In a large saucepan of boiling salted water, cook the macaroni until al dente, about 5 minutes. Drain, and set aside. 

2) Brush a standard 12-cup muffin tin with butter . Sprinkle with 2 tablespoons of the parmesan; tap out the excess. 

 

3) In a large saucepan, melt the 1 1/2 tablespoons of butter. Whisk in the flour over moderate heat for 2 minutes., until it forms a paste.Whisk in the milk and cook, whisking, for about 5 minutes., until thickened. Mix in nutmeg. Add the cheddar and gruyere cheeses, and stir until melted. Season with salt and pepper to taste. Off the heat, whisk in the egg yolk. Fold in the macaroni until combined. 

 

4) Spoon slightly rounded tablespoons of the macaroni into the prepared muffin cups, packing them gently by pressing down. 

 

5) If you are not going to bake them right away, cover with plastic wrap, and store. When you are ready to bake, sprinkle with the remaining 2 tablespoons of parmesan on top. 

 

6) Bake for about 12-15 minutes, until golden and sizzling. Let cool for 5 minutes. Using a small spoon, carefully loosen the mini macs, transfer to a platter and serve.

 

 

 

 

 

 

 

Royale Rouge Velour (Red Velvet Cake)

 

 

 

 

 

 

For the cake: I used the recipe from  Baked Cookbook. Instead of using 3 8-inch  round pans, I used 8-inch, 9-inch, and 10-inch springform pans. I decreased the cooking time to 20-25 minutes. I took out the 10-inch one first since it’s the thinner one, and then the 9-inch, and the 8-inch last. I just kept checking with a cake tester after 20 minutes.

For the frosting: I didn't use the frosting on the Baked cookbook, but instead used Alton Brown's Recipe.