Delectable Delights

I chose these delectable delights as they looked good and simple. My husband had a hard time deciding if they should be approved or not. As he said "The taste is good, but I am having trouble with the texture. I am used to cheesecake being smooth, whereas this has crunchy chips in it". And so I went ahead and altered the recipe taking out the chips, making the same cheesecake and topping it with cherry pie filling. That was a major hit with everyone, even Curly ate two of them. So, the choice is up to you, something a little new, different (above) or the tried and true tasty, creamy, cherry cheesecake (below).


















Ingredients
21 vanilla wafers
10 oz package of Semi-Sweet Chocolate and White Morsels (1st picture only)
1 can of cherry pie filling (2nd picture only)
2 packages (8 oz each) of cream cheese, at room temperature
1/2 cup granulated sugar
2 T flour
2 large eggs
1 tsp. vanilla extract
21 foil baking cups



Preheat oven to 350 degrees. Place 21 foil baking cups on baking sheet with sides. I originally thought I would be able to make more, hence the 36 foil cups in the picture.






Place one vanilla wafer in each cup, flat side down.






Place 5 morsels on each vanilla wafer. If you are making the cherry cheesecake, skip this step and proceed to the next step.






Place cream cheese, sugar and flour in bowl. Mix until creamy.






Add the eggs and vanilla extract. Beat well.








Batter should look like this.







Spoon a large spoonful over each vanilla wafer.







Looks like this prior to placing in the oven. Place in oven and bake for approximately 18 minutes. They should not be brown, just set, maybe a slight crack.






Should look like this after being baked.






Top cheesecake with morsels (6 or so) while they are still warm. Although they will soften, they will retain their shape. If you are doing the cherry cheesecake, skip this step and move on to the next step.






After completely cool, cover and refrigerate. If you used the chocolate morsels, you may enjoy after they are nice and cold. If you are doing the cherry cheesecake proceed to the next step.






Top with a small spoonful of cherry pie filling just prior to serving. Enjoy!





Another close-up.

Chocolate Praline Layer Cake

Cake portion:
1/2 cup butter
1/4 cup whipping cream
1 cup packed brown sugar
3/4 cup coarsely chopped pecans
1 (1 lb. 2.25 oz)pkg. pudding-included devil's food cake mix
1 1/4 cups water
1/3 cup oil
3 eggs

Topping portion:
1 3/4 cups whipping cream
1/4 cup powdered sugar
1/4 tsp. vanilla
15 whole pecans (give or take)
1 chocolate bar, plain




Pre-heat oven to 325 degrees. Put butter, 1/4 cup whipping cream, and brown sugar in sauce pan.






Heat until melted smooth.









Pour evenly between two round cake pans.









Sprinkle coarsely chopped pecans over mixture.





Mix rest of CAKE ingredients together and beat together for about 2 minutes.





Carefully and evenly, spoon cake mixture over praline layer in the two pans.






Looks like this just prior to putting in the oven.








Bake for about 35 minutes. Check with a toothpick to verify that it is done.
Should look like this after coming out of the oven.







Cool 5 minutes. Place cooling rack over cake.








Flip upside down.









Cool completely.




I usually wrap the two cakes separately in clear wrap over night.
Then I assemble the rest of the cake on the day the cake will be eaten.
The second part, listed below, doesn't take long.



Whip rest of whip cream until it has a texture like this.
Add powdered sugar and vanilla. Mix.




Place one cake, praline side up, on a platter. Spread half of the whip cream mixture over the top evenly. Place other layer on top, praline side up, and spread the rest of the whip cream mixture over the top.




Decoratively, place whole pecans over the top of the whip cream mixture.








Grab a peeler and chocolate candy bar.








Continue to garnish cake with curls of chocolate candy bar.




Your beautiful, tasty cake is complete.
Here are a few more views of the cake.

Intro

See you on May 1st for the premiere recipe to launch this blog. It will be a good one. I promise.