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Impossible Peach Blueberry Pie-homemade buttery pie crust filled with creamy vanilla custard, fresh blueberries and sweet and juicy peaches, topped with whipped cream is perfect summer treat.

Impossible Peach Blueberry Pie

This Impossible Peach Blueberry Pie is delicious dessert for summer. I’s made with seasonal fresh fruits, homemade pie crust and irresistible vanilla custard filling. Vanilla custard filling loaded with fresh fruits tastes like classic Clafoutis.

Have you ever tried my Cherry Clafoutis, rustic French dessert with vanilla custard and fruit? This delicious dessert made with fresh, sweet, juicy cherries is ridiculously easy to make, but it will impress your guest and it’s and totally budget friendly!!!

This time for my Impossible Peach Blueberry Pie, I used combo of vanilla custard, peaches and blueberries, but I added homemade pie crust as a base for delicious filling, too.

How to Make Homemade Pie Crust from Scratch?

To make the crust, in food processor pulse flour with sugar and salt, then add cubed chilled butter and pulse until it resembles coarse meal. If you don’t have the food processor use pastry blender or fork, it will work fine, too.

Then, add 2 tablespoons ice water into the mixture and pulse. If necessary, add (one by one) two more tablespoons ice water and pulse. The mixture should hold together when squeezed but do not overmix, it should look crumbly. Shape the dough into a disc and wrap, set in the fridge at least 1 hour (you can store it overnight in the fridge).

Next, dust the work surface with flour and roll out the dough to make 12-13 inches circle, transfer it in 10 inch pie dish, fold the edges and crimp with your finger. Set in the fridge while prepare the filling.

Pie Filling

Filling is simple mixture of eggs, sugar, flour, milk and vanilla. Before you pour the filling in the crust you should arrange sliced peaches and fresh blueberries. As this is summer treat it should be loaded with fresh fruits, right?! It’s so refreshing and very tasty.

Craving for more peach desserts?! Check these delicious recipes:

There are three reasons why this fantastic Peach Cobbler can become one of your favorite recipes – it’s super tasty, super simple and super economic. You don’t believe me? Try it and tell me if I was right!

Peaches and Cream Pie is delicious, refreshing summertime dessert. This easy recipe calls for canned peaches, so you can enjoy it any time of year.

Caramel Crumble Peach Pie – homemade buttery crust packed with sweet juicy peaches and salted caramel sauce, topped with brown sugar cinnamon crumbs. Super easy, crowd-pleaser summer dessert.

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Impossible Peach Blueberry Pie
  • Author: Vera Z.
  • Prep Time: 1
  • Cook Time: 35
  • Total Time: 95
  • Yield: 8
  • Category: Desserts
  • Method: bake
  • Cuisine: American
Description

Impossible Peach Blueberry Pie-homemade buttery pie crust filled with creamy vanilla custard, fresh blueberries and sweet and juicy peaches, topped with whipped cream is perfect summer treat.

Ingredients Pie crust:
  • 1 1/3 cups all-purpose flour
  • ¼ teaspoon salt
  • 2 teaspoons sugar
  • ½ cold unsalted butter cut in small cubes
Filling:
  • 3-4 medium peaches
  • 1 ¼ cups fresh blueberries
  • 3 eggs
  • ¾ cup+ 2 Tablespoons whole milk
  • ½ cup all-purpose flour
  • ½ cup sugar
  • 2.5 tablespoons unsalted butter-melted and slightly cooled
  • 1 ½ teaspoons vanilla
  • 2 Tablespoons sanding sugar
For serving:
  • Whipped cream or vanilla ice cream
Instructions
  1. To make the crust, in food processor pulse flour with sugar and salt, then add cubed chilled butter and pulse until it resembles coarse meal. If you don’t have the food processor use pastry blender or fork.
  2. Add 2 tablespoons ice water into the mixture and pulse. If necessary, add (one by one) two more tablespoons ice water and pulse. The mixture should hold together when squeezed but do not overmix, it should look crumbly. Shape the dough into a disc and wrap, set in the fridge at least 1 hour (you can store it overnight in the fridge).
  3. Dust the work surface with flour and roll out the dough to make 12-13 inches circle, transfer it in 10 inches pie dish, fold the edges and crimp with your finger. Set in the fridge while prepare the filling.
  4. To make the filling, mix together eggs, milk, flour sugar, melted butter and vanilla. The mixture will be very thin.
  5. Slices peaches in half, remove the stone and slice each half in thin slices. Gently transfer sliced peach half and place in pie crust (watch to slices maintain the shape of peach halves) Place half of one peach in the center of the pie crust and remaining 5 or 6 sliced halves of peaches arrange around the center.
  6. Pour half of the filing mixture gently around the peaches. Scatter half of the blueberries between the peaches. Pour remaining filling and to with remaining blueberries.
  7. Sprinkle with sanding sugar on top.
  8. Bake for 35-40 minutes or until it’s set, but still just slightly jiggly. It will completely as it cools.

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Peaches and Cream Pie is delicious, refreshing summertime dessert. This easy recipe calls for canned peaches, so you can enjoy it any time of year. It’s melt-in-your-mouth peaches and cream dessert and if you serve it warm it’s very similar to a Peach Cobbler,  only better, having cream cheese filling and caramelized cinnamon sugar topping!

Peaches and Cream Pie

This Peaches and Cream Pie is not really a pie in the true sense, but still irresistible and very tasty. If you are more of a classic pie with real pie crust, then try my Caramel Crumble Peach Pie or Crumble Mini Peach Pie.

Peaches and Cream Pie is really delicious. It’s so creamy, gooey and full of flavors. Cream cheese filling and caramelized cinnamon sugar baked on top, make this pie so special. As I said, when you served it warm it taste very similar to classic peach cobbler. I adore Peach Cobbler, but this Peaches and Cream Pie is over the top!

How to Make Peaches and Cream Pie

Peaches and Cream Pie Recipe is so simple. To make the batter combine dry ingredients: all-purpose flour, corn starch, baking powder, salt and sugar. Then add butter, egg, milk and vanilla and mix for 2 minutes. Pour the mixture in prepared deep pie dish and arrange canned peaches on top.

Next, make cheesecake filling. Mix together softened cream cheese, sugar and peach syrup. Spread the filling over the peaches, sprinkle with cinnamon sugar mixture and bake for 35 minutes.

You can enjoy this pie warm, especially if you like ooey gooey, cobbler-like desserts. Moreover, you can scoop vanilla ice cream on top.  It’s soooo gooood!!!

But, this Peaches and Cream Pie can be served chilled, too. maybe with some whipped cream on top. It’s totally up to your taste.

The best part about this simple and easy recipe is that it calls for canned peaches. That means you can enjoy it all year round, not just during the season of fresh peaches. Also, it means less work, since you don’t have to peel and sliced peaches, just open the can and drain them from the syrup and place in the pie dish. But don’t forget to reserve some of the syrup for the cheesecake filling.

If you need quick and easy recipe for refreshing summer treat, definitely you should try this Peaches and Cream Pie Recipe. This pie will be a huge hit at any party or potluck, wherever you take it and serve.

Craving for more peach desserts?! Check these delicious recipes:

There are three reasons why this fantastic Peach Cobbler can become one of your favorite recipes – it’s super tasty, super simple and super economic. You don’t believe me? Try it and tell me if I was right!

This Crescent Roll Peach Dumplings recipe is one of the best Southern food dessert recipes.

Caramel Crumble Peach Pie – homemade buttery crust packed with sweet juicy peaches and salted caramel sauce, topped with brown sugar cinnamon crumbs. Super easy, crowd-pleaser summer dessert.

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Peaches and Cream Pie
  • Author: Vera Z.
  • Prep Time: 10
  • Cook Time: 35
  • Total Time: 45
  • Yield: 8
  • Category: desserts
  • Method: bake
  • Cuisine: American
Description

Peaches and Cream Pie is delicious, refreshing summertime dessert.

Ingredients
  • ¾ cup + 2 Tbsp. flour
  • 1 tsp. baking powder
  • ¼ tsp. salt
  • 3 Tbsp. corn starch
  • ½ cup sugar
  • ¼ cup unsalted butter-softened
  • 1 egg
  • 1 tsp. vanilla
  • ½ cup milk
  • 29 oz. can of peaches (drain peaches and reserve 3 Tbsp. syrup for cream cheese filling)
  • 8 oz. cream cheese-softened
  • 1/3 cup sugar
  • 3 Tbsp. peach syrup (from canned peaches)
  • 1 ½ Tbsp. cinnamon-sugar
  • Whipped cream or vanilla ice cream for serving-optional
Instructions
  1. Preheat the oven to 350 F, spray 10 inches deep pie dish with non-stick spray and set aside.
  2. In a bowl whisk together flour, baking powder, corn starch, salt and ½ cup sugar.
  3. Add egg, vanilla, softened butter and milk and mix for about 2-3 minutes.
  4. Pour the mixture in prepared pie dish. Arrange sliced peaches on top. The mixture is thin, and the peaches will sink, but that’s OK.
  5. Beat softened cream cheese for a minute, then add 1/3 cup sugar and mix until smooth and creamy. Mix in reserved syrup. Spread the mixture over the peaches within 1 inch of pan edge.
  6. Sprinkle with cinnamon sugar and bake for about 35 minutes.
  7. You can serve it lukewarm at room temperature if you like it to be gooey like cobbler, or chilled from a fridge, it’s up to your taste.
  8. Top with a scoop of whipped cream or ice cream if desired
Notes

Recipe adapter from All Recipes

The post Peaches and Cream Pie appeared first on OMG Chocolate Desserts.

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Lemon Shortbread Cookies with bits of white chocolate, topped with lemon curd are delicious and refreshing summer treat. Sweet and sour concoction of incredible flavor makes these shortbread cookies perfect snack for hot summer days. If you like the combination of sweet white chocolate and tart lemon flavor, you must try my White Chocolate Lemon Truffles, too!!!

Lemon Shortbread Cookies

Classic Shortbread cookies use 4 ingredients: butter, flour, sugar and salt. You can add vanilla or almond extract for flavoring. This Lemon Shortbread Cookies recipe uses vanilla extract and grated lemon zest for flavor, but I added bits of white chocolate, too.

How to Make Shortbread Cookies?

To make the shortbread cookie dough mix butter, sugar, vanilla and salt until smooth. Then, turn your mixer on low speed and gradually add flour. Mix until combine. The dough must be chilled before baking. Whipped butter makes the dough vey soft and sticky. If you skip the chilling part the cookies will spread too much while baking.

What makes shortbread short is the large amount of butter. Shortening or butter makes cookies crumbly.

Shortbread cookies are baked at low temperature to avoid browning.  Shortbread Cookies are nearly white when cooked or light golden. They are soft before cooled but will become firmer after cooling. But for this Lemon Shortbread Cookies recipe we will use that stage and gently press the center of each cookies with the bottom of glass to make a space for lemon curd topping. However, you must be really careful, because the cookies are soft and crumbly at this point and they will crack if you press them too hard.

When the cookies are completely cooled spread lemon curd on top of cookies. You can make homemade lemon curd or use store bought.

How to Make Lemon Curd?

This EASY LEMON CURD RECIPE uses 5 ingredients: lemon juice, lemon zest, sugar, butter.

To make delicious homemade lemon curd, in a sauce pan melt the butter.  Remove from the heat, add sugar, lemon juice and lemon zest, whisk to combine. Add eggs and whisk well. Place over medium heat and cook for 5-6 minutes until all sugar dissolve and the mixture is thick enough to hold the marks from a whisk. Cool completely.

And you’ll never ever want to go to a store and buy a jar of lemon curd. You will make your own irresistible homemade lemon curd.

 The Best Shortbread Cookies Recipes:

Make the classic shortbread cookies with red bits of Maraschino Cherry and you will get beautiful Christmas Cookies – Maraschino Cherry Shortbread Cookies.

If you are looking for the best Christmas cookie recipe White Chocolate Strawberry Shortbread Cookies is really over- the- top!!!

Peanut Butter Chocolate Chip Shortbread Cookies. For me and my family, this is one of the tastiest cookies recipes ever.

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Lemon Shortbread Cookies Recipe Print
Lemon Shortbread Cookies
  • Author: Vera Z.
  • Prep Time: 45
  • Cook Time: 20
  • Total Time: 4
  • Yield: 18
  • Category: Desserts
  • Method: bake
  • Cuisine: American
Description

Lemon Shortbread Cookies with bits of white chocolate, topped with lemon curd are delicious and refreshing summer treat.

Ingredients Shortbread Cookies:
  • 1 cup unsalted butter-softened
  • ½ cup + 2 Tbsp. powdered sugar
  • 1 teaspoon vanilla
  • grated zest from 1 lemon
  • 2 cups all-purpose flour
  • 3.5 oz. white chocolate chopped into small pieces
Homemade Lemon Curd:
  • ½ cup lemon juice
  • 2 teaspoons lemon zest
  • ½ cup sugar
  • 2 eggs
  • 5 Tablespoons unsalted butter
Decoration:
  • 1.5-2 oz. white chocolate
  • 1/2 teaspoon coconut oil
Instructions
  1. To make homemade lemon curd, in a sauce pan melt the butter.  Remove from the heat, add sugar, lemon juice and lemon zest, whisk to combine. Add eggs and whisk well. Place over medium heat and cook for 5-6 minutes until all sugar dissolve and the mixture is thick enough to hold the marks from a whisk. Cool completely.
  2. To make the shortbread cookie dough mix butter, sugar, vanilla and salt until smooth.
  3. Turn your mixer on low speed and gradually add flour. Mix until combine.
  4. Stir in finely chopped white chocolate.
  5. Transfer the dough on a piece of parchment paper and roll into log (about 1 ½ -1 ¾  inch diameter). Gently press with your hands, wrap tightly in parchment paper and refrigerate the log for 2 hours to firm. If you make ahead, you can store the dough up to four days in a fridge or freeze up to 3 months, but then you must wrap the log with plastic wrap!
  6. When the log is firm, preheat oven to 325 F, line baking sheets with parchment paper.
  7. Unwrap the log and using serrated knife cut into 1/3-inch thick slices. If the dough crumbles too much leave it at room temperature 5-8 mins then slice.
  8. If the slices lose their shape press it back together with your fingers and place them onto baking sheet with one inch of space between.
  9. Bake 15-20 minutes until the edges are lightly golden.
  10. When remove baked cookies from the oven gently press the center of each warm cookie with the bottom of the glass to make the space for lemon curd. Cool on baking sheets for 5 mins then transfer to a rack to cool completely.
  11. Spread about 1-1 ½ teaspoons of lemon curd on each cookie.
  12. Melt about 1.5-2 oz white chocolate with ½ teaspoon coconut oil, transfer to a piping bag or zip-lock bag, cut of the corner and decorate the cookies.

The post Lemon Shortbread Cookies appeared first on OMG Chocolate Desserts.

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Tropical Fruits Cheesecake Crumb Cake is delicious and refreshing summer dessert, perfect for summer party, picnic or potluck. Cheesecake Crumb Cake with pineapple, kiwi and mango will make you feel like you’re on summer vacation in tropical paradise. If you don’t like exotic fruits, then try my Blueberry Cheesecake Crumb Cake or Chocolate Raspberry Cheesecake Crumb Cake.

Tropical Fruits Cheesecake Crumb Cake

Summer is here, weather is hot and it’s time for some refreshment! But, if you can’t afford a trip to tropical destination this summer, sure you can treat yourself with this yummy dessert- Tropical Fruits Cheesecake Crumb Cake! Or maybe you want delicious NO BAKE DESSERT like this Tropical Fruit Cheesecake Salad?!

What Tropical Fruits can you use in Cheesecake Crumb Cake?

Tropical fruits are fruits that have their origin and growing areas in the tropics or subtropics. The list of tropical fruits is long. Tropical fruits have sweet and unique flavor. For this cake I choose three kinds of fruits: kiwi, pineapple and mango.

I love kiwi for it’s green flesh, sweet and refreshing flavor.

Mango is known as the king of fruits. It has abundance of vitamins, mineral and antioxidants as well as pineapple.

What is Cheesecake Crumb Cake?

Cheesecake Crumb Cake is combination of two desserts: CRUMB CAKE and CHEESECAKE.

Crumb Cake and crumb topping is made from one mixture. You’ll need just few simple ingredients: flour, sugar, brown sugar, baking powder, salt, cold unsalted butter and eggs.

To make the crumb cake and topping first stir together dry ingredients (flour, sugar, brown sugar, baking powder, salt), then cut in cold butter. Finally add eggs and vanilla and mix until the mixture looks crumbly. Press about 2/3 half of the mixture in the bottom and sides of greased 9 inch spring form pan. Refrigerate the crust and remaining crumbs while make the cheesecake filling.

To make the cheesecake filling mix together softened cream cheese, sugar, corn starch, vanilla and eggs.

Spread less than half of the cheesecake mixture in chilled crust, scattered diced kiwi over the filling. Spread remaining cheesecake mixture. Top with pineapple and mango and remaining crumbs. And bake at 350 F until golden brown and toothpick inserted in the center comes out clean, about 55-65 minutes.

If you like this CHEESECAKE CRUMB CAKE, try also:

Blueberry Cheesecake Crumb Cake

Chocolate Raspberry Cheesecake Crumb Cake

Raspberry Cream Cheese Coffee Cake

Lemon Coffee Cake

Tropical Fruits Cheesecake Crumb Cake Recipe: Print
Tropical Fruits Cheesecake Crumb Cake
  • Author: Vera Z.
  • Prep Time: 20
  • Cook Time: 60
  • Total Time: 90
  • Yield: 12
  • Category: Desserts
  • Cuisine: American
Description

Tropical Fruits Cheesecake Crumb Cake is delicious and refreshing summer dessert, perfect for summer party, picnic or potluck.

Ingredients Crumb Cake and Topping:
  • 3 and 1/3 cups flour
  • 2 teaspoons baking powder
  • ¼ teaspoon salt
  • ¾ cup unsalted butter-cold and cut in cubes
  • Grated zest from 1 lemon (optional)
  • 1/3 cup light brown sugar
  • 1/3 cup sugar
  • 2 eggs
  • 1 teaspoon vanilla
Tropical Fruits Cheesecake Filling:
  • 16 oz. cream cheese-softened
  • ½ cup sugar
  • 2 Tablespoons corn starch
  • 2 eggs
  • 1 teaspoon vanilla
  • 3-4 kiwis peeled and diced
  • ¾ cup diced pineapple (I used canned not fresh)
  • ¾ cup diced mango
Icing:
  • ½ cup powdered sugar
  • 2-3 teaspoons milk
Instructions

Preheat the oven to 350 F. Line the bottom of 9 inches springform pan with parchment paper, spray bottom and sides of the pan with nonstick cooking spray and set aside.

In a large bowl stir together flour, baking powder, salt, brown sugar, sugar and lemon zest.

Add butter in dry ingredients mixture. Now, you can work it with hands, or press with a fork, or you can use the mixer. Work it until it’s grainy.

Add eggs and vanilla and mix to combine. The mixture should be crumbly. If it’s to sandy squeeze it with your fingers to make pea size crumbs.

Press about 2/3 of the mixture in the bottom and side (about 1 ½ inch height) of the pan. Place the pan and remaining crumbs in the fridge.

To make the filling mix together cream cheese, vanilla, sugar and corn starch just to combine. Add eggs and mix just to combine, do not overdo it.

Pour less than half of the cheesecake mixture in chilled crust, scattered diced kiwi over the filling. Spread remaining cheesecake mixture. Top with pineapple and mango and remaining crumbs.

Bake at 350 F until golden brown and toothpick inserted in the center comes out clean, about 55-65 minutes. If it starts browning too much tent the top with aluminum foil.

To make the icing stir together powdered sugar and milk or cream. If it’s too thin add powdered sugar, if it’s too thick add more milk.

The post Tropical Fruits Cheesecake Crumb Cake appeared first on OMG Chocolate Desserts.

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Cheesecake Fruit Salad Roll Ups are bite sized portion of classic summer treat. Fresh fruits and cheesecake filling rolled in tortillas and cinnamon-sugar are new and fun way to enjoy refreshing summer fruit salad. If you mix  blueberries, strawberries and raspberries in cheesecake filling you’ll have festive red, white and blue dessert for 4th of July celebration.

Cheesecake Fruit Salad

Cheesecake Fruit Salad are summertime classic. It’s so refreshing and very satisfying dessert or snack. Fruit Salad is also great way to trick your kids to eat fresh fruits.

During hot summer days there are plenty of fresh fruits on the markets. You can use it in so many ways. But besides eating fresh fruits or making baked goods, easy no bake recipes are great way to use all that fresh fruits. Fruit salad are the best. However, cheesecake fruit salad is my favorite.

If you like them as much as I do, then you should check my old recipes for Banana Split Dessert Salad and Tropical Cheesecake Salad or  Lemon Poppy Seeds Fruit Salad.

A bowl of delicious Cheesecake Fruit Salad sounds very refreshing and so delicious, but I thought I could make something new. That’s how I came up with this interesting twist on summertime classic.

So far, I usually made savory salads rolled up in tortilla and cut in bite sized pieces. Maybe you remember my Chicken Avocado Salad Roll Ups, BBQ Chicken Roll Ups or Avocado Egg Salad Roll Ups.

However, I thought, why wouldn’t I try to do the same with dessert salad?! And it turned out so fun and delicious. Small pinwheels of tortilla and cheesecake filling stuffed with lot of fresh fruits taste really amazing.

Cheesecake Fruit Salad Roll Ups Recipe: Print
Cheesecake Fruit Salad Roll Ups
  • Author: Vera Z.
Description

Cheesecake Fruit Salad Roll Ups are bite sized portion of classic summer treat. Fresh fruits and cheesecake filling rolled in tortillas and cinnamon-sugar are new and fun way to enjoy refreshing summer fruit salad.

Ingredients
  • ½ cup unsalted butter-room temperature
  • 1 ½ cup powdered sugar
  • 6 oz. cream cheese-room temperature
  • 1 teaspoon vanilla
  • 1 ¼ cup whipped cream (or ½ cup +2 Tbsp. chilled heavy cream+2.5 Tablespoon powdered sugar)
  • 2/3 cup fresh blueberries
  • 2/3 cup small diced fresh strawberries
  • 3 small peaches-peeled and diced
  • 2 kiwi- peeled and small diced
  • 1/2 cup fresh raspberries-sliced in half
  • 2 (1 oz.) boxes sugar free vanilla instant pudding
  • 4-5 large tortillas-room temperature
  • 2-3 Tablespoons unsalted butter-melted
  • 1/2 cup sugar
  • 1 teaspoon cinnamon (or to taste)
Instructions
  1. To make the whipped cream beat chilled heavy cream until soft peaks form, then add 2.5 Tbsp. powdered sugar and beat until stiff peaks form, set aside.
  2.  In a large bowl cream together softened butter, cream cheese, vanilla and powdered sugar. Add whipped cream and mix to combine.
  3. Gently fold in fruits. If the raspberries are too soft I suggest you set them aside and simply scatter them later when spread the filling over tortillas (or they will tint the salad).
  4. Add vanilla instant pudding powder and stir in with a rubber spatula.
  5. Chill the mixture in the fridge for about 30 minutes.
  6. Spread the mixture over tortillas and scattered raspberries on top.  Roll filled tortillas tightly.
  7. Brush each tortilla with melted butter and roll in cinnamon sugar mixture. Cut in 2/3- ¾ inch thick slices and serve immediately.

The post Cheesecake Fruit Salad Roll Ups appeared first on OMG Chocolate Desserts.

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Chocolate Raspberry Cheesecake Crumb Cake is delicious dessert for chocolate lovers. If you love cheesecake, chocolate cake, coffee cakes or crumb cakes, this delicious combo of those three desserts packed in one yummy cake will sweep you of your feet. However, if raspberry cheesecake filling seems to you as a perfect match with crumb or coffee cake, although you are not huge fun of chocolate, then you should try this Raspberry Cream Cheese Coffee Cake.

Chocolate Raspberry Cheesecake Crumb Cake

A few years ago, I shared the recipe for coffee cake with raspberry and cheesecake filling. But that cake had just a thin layer of cream cheese filling and raspberries on top. After my recent recipe for Blueberry Cheesecake Crumb Cake, I liked so much a thick layer of cheesecake filling in side my crumb cake. Moreover, that cake was something between crumb cake and cheesecake. And you all now how much I love cheesecakes…

But, beside cheesecakes, my biggest love is chocolate! I love everything chocolatey! Chocolate cakes, cupcakes, muffins, cookies… So, I thought: how about a chocolate crumb cake?! I love to eat crumb cakes or coffee cakes for breakfast alongside my morning cup of coffee. That’s my excuse to eat cakes for breakfast! However, chocolate crumb cake will be great way to have a little chocolate for breakfast, too.

Chocolate Crumb Cake with creamy cheesecake filling and raspberries is really rich and decadent coffee cake. If you don’t want to start your day with so much sweets, then you should definitely have this for dessert or snack. It’s sooo good!

Again, if you don’t like the idea of chocolate crumb cake, I have so many recipes for crumb cakes that you must try: Lemon Coffee Cake, Strawberry Cheesecake Coffee Cake, Blueberry Cheesecake Crumb Cake, Raspberry Cream Cheese Coffee Cake, Cinnamon Apple Crumb Cake or Easy Cinnamon Coffee Cake. I’m sure that you will find at least one to your taste. Now, let’s get up and bake some delicious Coffee cake!

Enjoy!

Chocolate Raspberry Cheesecake Crumb Cake Recipe : Print
Chocolate Raspberry Cheesecake Crumb Cake
  • Author: Vera Z.
Description

Chocolate Raspberry Cheesecake Crumb Cake is delicious dessert for chocolate lovers.

Ingredients For Crust and Crumb Topping:
  • 3 cups all-purpose flour
  • 1/3 cup cocoa powder
  • 2 teaspoon baking powder
  • ¼ teaspoon salt
  • 1/3 cup Light brown sugar
  •  ½ cup sugar
  • ¾ cup unsalted butter- cold and cut in small cubes
  • 2 eggs
  • 2 teaspoons vanilla
For Cheesecake Filling:
  • 16 oz. cream cheese-softened
  • ½ cup sugar
  • 2 Tablespoons corn starch
  • 2 eggs-slightly beaten
  • 1 teaspoon vanilla
  • 1 and 2/3 cups raspberries
Glaze:
  • ½ cup powdered sugar
  • 2-3 teaspoons milk or cream
Instructions

Preheat the oven to 350 F. Line the bottom of 9 inches springform pan with parchment paper, then spray bottom and sides of the pan with nonstick cooking spray, set aside.

In a large bowl stir together flour, cocoa powder, baking powder, salt, brown sugar and sugar.

Add butter in dry ingredients mixture and work it with hands or press with a fork (you can use the mixer if you prefer). Work it until it’s grainy.

Add eggs and vanilla and mix to combine. The mixture should be crumbly. If it’s to sandy squeeze it with your fingers to make pea size crumbs.

Press about 2/3 of the mixture in the bottom and side (about 1 ½ inch height) of the pan. Place the pan and remaining crumbs in the fridge.

To make the filling mix together cream cheese, vanilla, sugar and corn starch to combine. Add eggs and mix just to combine, do not overdo it.

Pour half of the cheesecake mixture in chilled crust, scattered about 2/3 cup of raspberries over the filling. Spread remaining cheesecake mixture. Top with raspberries and remaining crumbs.

Bake at 350 F until golden brown and toothpick inserted in the center comes out clean, about 50-60 minutes, until the center has set.

To make the glaze stir together powdered sugar and milk or cream. If it’s too thin add powdered sugar, if it’s too thick add more milk. Drizzle over cooled cake

The post Chocolate Raspberry Cheesecake Crumb Cake appeared first on OMG Chocolate Desserts.

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Slow Cooker Rotisserie Chicken recipe is easy and healthy way to make homemade rotisserie style chicken! Delicious homemade rotisserie chicken can be served as the main course or shredded and used for another recipe. Cooking whole chicken in a crock pot is perfect for the MEAL PREP for the week as well as this Healthy Slow Cooker Chicken Breasts Recipe.

Rotisserie Chicken

Rotisserie Chicken in a slow cooker is my favorite meal prep recipe for the week. Whole chicken cooked in a slow cooker can be used in so many ways. You can serve it as a main dish. Add some veggies and salad and you have quick, easy, delicious and healthy meal for whole family.

However, you can shred leftovers and used for another recipe. If you don’t have any idea how to use up leftovers rotisserie chicken, then you should check these delicious recipes: Chicken Parmesan Casserole, Cheesy Chicken Enchilada Casserole or Chicken Alfredo Bake.

How to cook whole chicken in Slow cooker?

Making your own rotisserie style chicken at home is super simple. One of my favorite ways to make a whole chicken is in my slow cooker. Make the entire roasting chicken tucked right in there is so easy. In a crock pot, whole chicken is slow cooked to perfection. Meat stays tender and soft, never dries out and keeps all the flavors.

All you need to do is rub seasoning mix in chicken skin. Then arrange balls of aluminum foil on the bottom of slow cooker and place whole chicken on top, cover with the lid and cook for a few hours. It takes about 4 hours on high or 7-8 hours on low. Cooking time depending on size of chicken you use and the brand of your slow cooker. So, cook until the chicken is tender and reach an internal temperature of 165°F. That way you’ll get delicious, fall of the bone chicken, that stays moist and tender keeping all the juiciness and flavors.

Perfectly seasoned chicken in slow cooker tastes like it’s fresh off the rotisserie.  Seasoning mix gives chicken slow-roasted flavor and golden appearance without using a rotisserie. If you want a crisper skin you can broil chicken in the oven for 5 minutes, but it so delicious even without this extra step.

Slow Cooker Rotisserie Chicken Recipe: Print
Slow Cooker Rotisserie Chicken
  • Author: Vera Z.
Description

Slow Cooker Rotisserie Chicken recipe is easy and healthy way to make homemade rotisserie style chicken! Delicious homemade rotisserie chicken can be served as the main course or shredded and used for another recipe.

Ingredients
  • 1 whole chicken (about 4 lbs.)- neck and giblets removed
  • 1 teaspoon chili powder
  • 3 teaspoons smoked paprika
  • 1 teaspoon garlic powder
  • 2 teaspoons dried parsley
  • 1 teaspoon dried thyme
  • ½ teaspoon freshly ground black pepper
  • 1 teaspoon salt (more or less-to taste)
Instructions
  1. Spray slow cooker with cooking spray. Roll 4 balls of aluminum foil and place on the bottom of greased slow cooker (to use as rack for chicken so the juices will stay in the bottom of slow cooker under the chicken).
  2. Remove neck and goblet from the chicken, rinse the chicken with water and pat dry with paper towels.
  3. In a small bowl, whisk together salt pepper and seasonings. Rub seasoning mix all over chicken skin.
  4. Place the chicken on top of the aluminum foil. Cover with the lid and cook on low for 7-7.5 hours, or on high for 4-4.5 hours until the chicken is cooked through and reaches an internal temperature of 165 F.
  5. Carefully remove the chicken from the slow cooker (it’s very tender and it could fall apart).
  6. Serve the chicken as desired.
  7. If you want crispier skin, place the chicken on a baking sheet and broil for 3-5 minutes.

The post Slow Cooker Rotisserie Chicken appeared first on OMG Chocolate Desserts.

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Soft and chewy Blueberry Cookies with fresh blueberries, white chocolate chunks and gooey cream cheese and blueberry jam filling in the center are really the best blueberry cookies ever. If you like the combo of white chocolate, cream cheese and berries, then you must check my Strawberry Cream Cheese Cookies with White Chocolate Chunks, too!

Best Ever Blueberry Cream Cheese Cookies

Not long ago, I opened my blueberry baking season with delicious Blueberry Cheesecake Crumb Cake. Having a few packages of fresh blueberries in my fridge, I had to figured out what to bake next. Since my old Strawberry Cookies Recipe again become very popular these days, I wanted to offer you something similar, but new. However, it must be equally delicious, too. And that’s how I came up with these Best-Ever Blueberry Cookies.

White chocolate and cream cheese match perfectly with strawberries, but It makes really awesome combo with blueberries, too. Sweet and tangy flavor combo, soft and chewy texture of these cookies and gooey filing in the center.

Strawberry Cookies were made with cream cheese mixed in cookie dough, but this time I wanted to make a filling in the center of the cookies. For the filling I used cream cheese mixture and blueberry jam. Assembling the cookies was a bit tricky. The dough is a bit sticky even after the chilling time, but it was totally worth it. Blueberry Cream Cheese Cookies turned out amazing.

Actually, I made a few without the filling and they taste great, too. If you don’t want to bother with the filling, just scooped out the cookie dough onto baking sheet and bake. The cookies are delicious! But if you want to make the best ever blueberry cookies, don’t skip the filling!!!

Best Ever Blueberry Cookies Recipe: Print
Best Ever Blueberry Cookies
  • Author: Vera Z.
  • Prep Time: 30 minutes
  • Cook Time: 16-18 mintes
  • Total Time: 3 hours
  • Yield: 11-12 large cookies
  • Category: Desserts
Description

Soft and chewy Blueberry Cookies with fresh blueberries, white chocolate chunks and gooey cream cheese and blueberry jam filling in the center are really the best blueberry cookies ever.

Ingredients
  • 1 ½ cups flour
  • 1 teaspoon corn starch
  • ¼ teaspoon salt
  • ¾ teaspoons baking powder
  • ½ cup unsalted butter
  • ¾ cup sugar
  • 1 egg
  • 1 teaspoon vanilla
  • 4 oz. white chocolate-chopped into small chunks
  • ¾ cup blueberries
For Filling:
  • 2.5 oz. cream cheese softened
  • 1 Tablespoon powdered sugar
  • ½ teaspoon vanilla
  • 3-4 tablespoons blueberry jam
Instructions
  1. In a small bowl whisk together dry ingredients: flour, corn starch, salt and baking powder, set aside.
  2. Cream butter and sugar on high speed for about 2 minutes, until light and creamy. Add egg and vanilla and mix to combine.
  3. Running your mixer on low, mix in dry ingredients mix.
  4. Fold in about ¾ of white chocolate chunks, reserve remaining to press on top of cookies.
  5. Finally, fold in blueberries with a rubber spatula, but do this really gently and try not to break the berries. The dough will be thick and sticky. Cover and refrigerate for 2 hours.
  6. To make the filling, mix cream cheese, vanilla and powdered sugar just to combine and place in the fridge.
  7. When ready to bake preheat the oven to 350 F and line baking sheets with parchment paper.
  8. To assemble the cookies, scoop one heaping tablespoon of dough and make a deep bowl. Fill with 1 teaspoon of cream cheese mixture and about ¾ teaspoons of blueberry jam. Top with ½ Tablespoon of cookie dough and seal any openings. Roll gently to make a ball. Press a few white chocolate chunks on top and sides of each cookie. Before baking freeze cookie balls for 10 minutes (if you don’t have enough space or baking sheet in the freezer, place rolled cookies on a tray lined with parchment paper and freeze, and transfer on baking sheet when ready to bake)
  9. Arrange cookie balls onto baking sheet leaving 3 inches apart, because the cookies will spread while baking. Bake 16-18 minutes. Cool on baking sheet for 10 minutes, then transfer on a rack too cool completely.

The post Best Ever Blueberry Cookies appeared first on OMG Chocolate Desserts.

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Summer Berry Frozen Dessert is easy no bake recipe for refreshing summer treat. It’s delicious, creamy, no bake cheesecake with mix of fresh summer berries, graham cracker crust and crunchy crumb topping. It’s festive, red, white and blue dessert, perfect for 4th of July celebration, too. For more red, white and blue dessert, check my No Bake Summer Berry Lasagna and No Bake Summer Berry Salad.

Summer Berry Frozen Dessert

Summer Berry Frozen Dessert is completely no bake recipe.

First comes the crust. It’s just a simple mixture of graham cracker crumbs, brown sugar and melted butter.

Then, there’s mouthwatering no bake cheesecake filling. The filling is made of cream cheese, lemon juice, sweetened condensed milk and it’s so creamy and smooth. It’s overloaded with mix of juicy fresh summer berries:  blueberries, raspberries and strawberries. YUM!!!

Finally, there are a lot of delicious , buttery graham cracker crumb on top,too.

This Summer Berry Frozen Dessert recipe is one of the easiest recipes I’ve ever made. It has only few simple ingredients! And it’s done in literally 15 minutes.

Just mix the graham cracker crumbs with melted butter, press half of the mixture in the bottom of the pan. Whip the cheesecake and fold in the fresh berries and pour it into the crust. Sprinkle the top with remaining graham cracker crumbs and chill until set.

As I said, the filling is red, white and blue. Therefore, it’s perfect for your fourth of July festivities. You can easily double the recipe and feed the crowd. Bring this to a summer gathering or BBQ and you will be the star of any party.

But this delicious treat, has one flaw. Its meant to be a frozen dessert, so you must store it in the freezer until ready to serve. That’s could be the problem during the summer if you want to take it to a picnic and you don’t have the freezer for storage.

Easy Summer Berry Frozen Dessert Recipe: Print
Summer Berry Frozen Dessert
  • Author: Vera Z.
  • Prep Time: 15 minutes
  • Total Time: 15 minutes
  • Category: Desserts
Description

Summer Berry Frozen Dessert is easy no bake recipe for refreshing summer treat. It’s delicious, creamy, no bake cheesecake with mix of fresh summer berries, graham cracker crust and crunchy crumb topping.

Ingredients Graham Cracker Crust and Crumb Topping:
  • 3 cups graham cracker crumbs
  • 6 Tablespoons light brown sugar
  • ¾ cup unsalted butter-melted
  • Berry Cheesecake Filling:
  • 16 oz. cream cheese-softened (use brick style cream cheese)
  • 1 (14 oz.) can sweetened condensed milk
  • 1 teaspoon vanilla extract
  • 4 Tablespoons fresh lemon juice
  • 2 ½-3  cup fresh berries ( I used about 1 ¼  cup blueberries, 3/4 cup raspberries and 1/3 cup diced strawberries)
Instructions
  1. In a bowl stir together graham cracker crumbs and brown sugar. Then add melted butter and stir well until evenly moistened.
  2. Grease bottom of 9×9 inch dish with non-stick spray.  Press almost 2/3 of the mixture in the bottom of the dish and chill in the freezer while making the filling.
  3. To 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. Finally, fold in berries.
  4. Spread the filling over chilled crust and sprinkle with remaining crumbs.
  5. Freeze at least 5-6 hours or overnight.

The post Summer Berry Frozen Dessert appeared first on OMG Chocolate Desserts.

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Lemon Coffee Cake is delicious, moist, sweet and tangy breakfast or snack cake, but also very satisfying dessert. Bursting with lemon flavor, this coffee cake is perfect spring and summer treat. You should definitely try my Blueberry Cheesecake Crumb Cake, too.

Lemon Coffee Cake

This tender and fluffy cake is super moist. It has a tart lemon curd layer in the center, cheesecake layer on top and irresistible, crunchy and buttery crumb topping!

As I said so many times before, I LOOOOOVE COFFEE CAEKES and CRUMB CAKES!!! They are perfect excuse to eat cake for breakfast. I’ve shared so many recipes so far: Raspberry Cream Cheese Coffee Cake, Strawberry Cheesecake Coffee Cake, Easy Cinnamon Coffee Cake, Pumpkin Coffee Cake and Cinnamon Apple Crumb Cake.

However, this Lemon Coffee Cake is perfect choice for refreshing summer breakfast, snack or dessert.

Tangy lemon curd and cream cheese layer make this simple coffee cake really special and so delicious.

Whenever I make coffee cakes, crumb cakes or muffins I like to add greek yogurt or sour cream in the batter. This time I used sour cream. You won’t be able to taste it in the cake, but it makes the cake so tender and super moist.

This Lemon Coffee Cake has so much flavor and amazing texture combo. Every single bite bursting with lemon. And crunchy crumb topping pair so good with smooth cheesecake and lemon curd filing and moist and tender cake.

Also, I made homemade lemon curd, but you can skip this extra step and use store-bought. Actually, I hesitated for years to try to make it myself. For the first time I made homemade lemon curd when I made my Blueberry Cupcakes with Lemon Curd Filling. And that was a few years ago. Since I realized it’s not hard at all, I usually make my own lemon curd, but you don’t have to if you like to save some time.

However, if you are a lemon lover, then you will love this cake. If you need more lemon recipes check this Lemon Poppy Seed Muffins or Lemon Blueberry Muffins.

Lemon Coffee Cake Recipe: Print
Lemon Coffee Cake
  • Author: Vera Z.
  • Cook Time: 45-55 minuts
  • Total Time: 45-55 minuts
  • Category: desserts
Description

Lemon Coffee Cake is delicious, moist, sweet and tangy breakfast or snack cake, but also very satisfying dessert.

Ingredients Crumb Topping:
  • 2/3 cup all-purpose flour
  • Dash of salt
  • 3 Tablespoons light brown sugar
  • 5 Tablespoons sugar
  • 4 Tablespoons unsalted butter-melted and slightly cooled
Cake:
  • 1 ½ cups all-purpose flour
  • 1 teaspoon baking powder
  • ¼ teaspoon salt
  • 6 Tablespoons unsalted butter-softened
  • 1 cup sugar
  • 1 teaspoon vanilla
  • grated lemon zest from 1 lemon
  • 2 eggs
  • ¾ cup sour cream
  • 1 cup lemon curd (store bought or homemade)
Cream Cheese Filling:
  • 8 oz. cream cheese-softened
  • 1 egg
  • ½ teaspoon vanilla
Homemade Lemon Curd:
  • ½ cup lemon juice
  • 2 teaspoons lemon zest
  • ½ cup sugar
  • 2 eggs
  • 5 Tablespoons unsalted butter
Instructions
  1. To make homemade lemon curd, in a sauce pan melt the butter.  Remove from the heat, add sugar, lemon juice and lemon zest, whisk to combine. Add eggs and whisk well. Place over medium heat and cook for 5-6 minutes until all sugar dissolve and the mixture is thick enough to hold the marks from a whisk. Cool completely.
  2. Preheat the oven to 350 F. Line 8 x 8 x 2 inch square baking pan (or 9 x 9 inch pan) with parchment paper leaving an overhang the sides, spray with non-stick spray and set aside.
  3. First make the crumb topping. In a bowl stir together flour, sugar, brown sugar and salt. Then add melted butter and stir with a fork until pea size crumb form. Set in the fridge until ready to use.
  4. To make the cake beat softened butter for a minute, then add sugar and beat until creamy. Add lemon zest, vanilla and eggs and mix to combine.
  5. Add sour cream and mix well, then mix in flour, baking powder and salt. Spread half of the batter in prepared pan.
  6. Spread 1 cup of lemon curd over the batter but don’t go all the way to the edges (or it will burn during baking).
  7. Spoon remaining batter on top.
  8. Beat cream cheese, vanilla, sugar and egg until smooth. Spread cream cheese mixture over the batter.
  9. Sprinkle with crumb topping and bake about 45-55 minutes or until the center has set. If it browns too much tent the top with aluminum foil.
  10. Cool for 30 minutes in the pan, then pull the paper and lift the cake and transfer to a rack to cool completely.
  11. Dust with powdered sugar before serving if desired.

The post Lemon Coffee Cake appeared first on OMG Chocolate Desserts.

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