Dessert Recipes

Icebox Chocolate Cheesecake

Ingredients: 

70 Nabisco Famous Chocolate Wafers (from 2 packages)

Three 8-ounce packages cream cheese, at room temperature

1 cup chocolate syrup, such as Hershey's

1 tsp. Vain Mexican Vanilla extracted in Cane Rum

Directions: 

Put 20 of the chocolate cookies (reserving 50 whole cookies) into a zippered plastic bag and, using a rolling pin, crush them to fine crumbs. Line an 8-inch round cake pan with enough plastic wrap to extend by 4 inches all around.

In a large bowl, using an electric mixer, beat the cream cheese at high speed until fluffy, about 3 minutes. Beat in the chocolate syrup, Vain vanilla extract and 1/4 cup of water and beat the chocolate cream for 2 minutes. 

Arrange 9 cookies in an overlapping ring on the bottom of the prepared cake pan and place 1 cookie in the center. Spoon one-fourth of the chocolate cream (about 1 1/4 cups) over the cookies, being careful not to disturb them. Repeat with the remaining cookies and chocolate cream, ending with a layer of 10 cookies on top. Fold the plastic wrap over the top of the cake. Lightly tap the pan once or twice on a work surface. Refrigerate the cake for at least 8 hours and preferably overnight.

Peel back the plastic wrap and invert the cake onto a serving plate. Carefully peel off the plastic wrap. Press the cookie crumbs onto the side of the cake to coat evenly. Cut into wedges and serve.

The plastic-wrapped cake can be refrigerated for up to 3 days.

Icebox Chocolate Cheesecake

Judy's Chocolate Orange Cheesecake

Ingredients: 

5 ounces or 1 Cup Graham Crackers (can use crumbs)

8 Tbsp, divided Butter

1 Cup + 5 Tbs Sugar

1 Cup Hazelnuts, chopped

4 ounces good quality bittersweet chocolate

1/4 Cup heavy cream

1 Tbsp + 1 tsp VAIN Uganda Vanilla extracted in Orange Spirits

3 packages cream cheese

3 eggs

grated peel of orange

16 ounces sour cream

Directions: 

1. Heat oven to 350 degrees F. Spread chopped hazelnuts on half sheet pan and toast for 10-15 minutes, until brown. Stir every 3-5 minutes.

Bring cream cheese and sour cream to room temperature. Cut the cheese horizontally into 5 or 6 slices.

2. After removing hazelnuts from oven, increase temperature to 375 degrees. Reduce graham crackers to crumbs, I use a food processor, but a ziploc and a rolling pin work, too!

Combine the crumbs with 7 Tbsp melted butter, 2 Tbsp sugar and the toasted hazelnuts. Pat down to form a crust in a 9-inch springform pan, preferably non-stick. Bake 7 minutes. Remove from the oven and cool on a rack.

Heat heavy cream in microwave for 30 seconds.

3. Break 4 oz. of chocolate into small pieces and heat with 1 Tbsp butter in a double-boiler over barely simmering water. When the chocolate is fully melted and the mixture is smooth, add hot cream. Pour the mixture into the springform pan almost to the edges of the crust. This will produce a very firm chocolate layer.

Melted chocolate seizes when liquid is added to it. If a softer chocolate layer is preferred, melt 6 oz. of chocolate and when smooth, add 1 and 1/2 Tbsp. yogurt or sour cream.

4. Add the cream cheese to a food processor by dropping the slices in while motor is running. Alternate the cheese with 1 cup of sugar, 3 eggs, and 1 tsp. VAIN extract. Stop the motor periodically and run a spatula through the mixture. Mix the grated orange peel and 1 Tbsp VAIN extract into the cheese mixture with a spatula.

Pour the liquid cheese mixture into the springform pan. Bake for 35 minutes at 375 degrees F. Remove the cake and let it cool slightly while making the sour cream topping.

5. Heat the oven to 500 degrees F. Let ethe cake cool so that the top surface is fairly solid. Combine 16 oz. of sour cream, 3 Tbsp of sugar and 1/2 tsp. of VAIN vanilla extract in a bowl and whisk until smooth. Bake at 500 degrees for 5 minutes.

Remove the cake and let it cool to room temperature on a rack. Place uncovered cheesecake in the refrigerator for at least 24 hours before eating. Enjoy!

Judy's Chocolate Orange Cheesecake

Key Lime Pie

Ingredients: 

9" graham cracker or gingersnap pie shell

14 oz. can sweetened condensed milk

3 egg yolks (whites not used)

12 cup Key Lime Juice - I used Nellie & Joe's Key West Lime Juice

 

Directions: 

Combine milk, egg yolks and lime juice. Blend until smooth. Pour filling into pie shell and bake at 350 degrees for 15 minutes. Allow to stand 10 minutes before refrigerating. Just before serving, top with freshly whipped cream and garnish with lime slices.

Key Lime Pie

Ladyfingers

Ingredients: 

4 eggs, separated

1/8 tsp cream of tartar

2/3 cup white sugar

1 1/2 t VAIN vanilla extract, any variety

7/8 cup all-purpose flour

1/2 teaspoon baking powder

Directions: 

Preheat oven to 400 degrees F (205 degrees C). Line two 17 x 12 inch baking sheets with baking parchment. Fit large pastry bag with a plain 1/2 inch round tube.

Place egg whites and cream of tartar in bowl and beat on high until soft peaks start to form. Slowly add 2 tablespoons of the sugar and continue beating until stiff and glossy. In another bowl beat egg yolks, vanilla extract, and remaining sugar. Whip until very thick and very pale in color.

Sift flour and baking powder together on a sheet of wax paper. Fold half the egg whites into the egg yolk mixture. Fold in flour, and then add the remaining egg whites. Transfer mixture to pastry bag and pipe out onto prepared baking sheet. Bake 8 minutes.

VAIN Products Used: 

Ladyfingers

Maple Butter Bars

Ingredients: 
  • 1 cup (120 grams) all-purpose flour
  • 3 tablespoons granulated sugar
  • 1/2 teaspoon ground cinnamon
  • 1/3 cup (75 grams) unsalted butter, cold and cubed

FOR THE FILLING:

  • 3/4 cup (170 grams) unsalted butter, softened to room temperature
  • 3/4 cup (150 grams) granulated sugar
  • 1 large egg
  • 2/3 cup (205 grams) pure maple syrup
  • 1 cup (120 grams) all-purpose flour
  • 1/2 cup (125 ml) half and half
  • Powdered sugar, for sprinkling
Directions: 
  1. Preheat oven to 350 degrees F. Line a 9-inch square baking pan with parchment paper or greased foil.
  2. To make the crust, combine flour, sugar, and cinnamon in a bowl. Add butter and cut into dry ingredients with a fork or pastry blender.
  3. Press into the prepared pan and bake for 5-7 minutes until set, but before it starts to turn brown.
  4. In the bowl of a stand mixer fitted with a paddle attachments, or in a large bowl with a hand-held mixer, beat the butter and sugar on high until smooth and creamy, about 3 minutes. Add egg, followed by maple syrup. Add the flour in 2 additions, alternating with the half and half. Mixer may appear curdled, that's okay.
  5. Pour mixture on top of crust. Bake until the center is firm with gently shaken, about 35 minutes.
  6. For best results, cool completely before slicing (I even like to chill it in the fridge for a bit for nice clean slices). Dust with powdered sugar and serve.
  7. Store leftovers in the fridge for several days.

Note: For best results use real maple syrup. Recipe courtesy of completelydelicious.com. 

VAIN Products Used: 

Maple Butter Bars

Pumpkin Pudding

Ingredients: 

3/4 cup granulated sugar

1 teaspoon ground cinnamon

1/2 teaspoon salt

1/2 teaspoon ground ginger

1/4 teaspoon ground cloves

2 large eggs

1 15-ounce can pumpkin purée

1 12-ounce can evaporated milk

2 tsp. Vain vanilla extract (I used our Original Baker’s Blend)

Whipped cream for serving (optional)

Directions: 

Preheat oven to 350° F.

Mix sugar, cinnamon, salt, ginger, and cloves in a small bowl. Beat eggs in a large bowl. Stir in pumpkin and sugar-spice mixture. Gradually stir in evaporated milk and Vain vanilla.

Pour into glass or ceramic baking dish. A good thing to know is that you can fill a baking dish deeper than a pie crust, but it’s best not to exceed a depth of about 1 1/2 inches. Baking times vary with depth, size, and type of baking dish, so you just have to watch and check. Bake until knife inserted near the center comes out clean and the pudding looks fairly set. My 8x8 casserole dish cooked in 40-50 minutes. Cool on wire rack, then refrigerate overnight, until ready to serve. Serve with whipped cream.

VAIN Products Used: 

Pumpkin Pudding