I saw this posted on a forum I go to, no recipe just a picture that sparked a major drool fest, thanks Ginny! I decided to use a vanilla bean cheesecake base. The thing is with DH so busy studying so much I wasn't about to get my cheesecake. You see, I don't make cheesecake, maybe once in a blue moon, if even. It's not that I can't, it's just that DH can, and he does, very well. SO, I choose to say "I can't". I seriously debated whether or not I should make this filling. Why ruin an 8 year streak right? But I wanted these Cheesecake Bombs, so there you go. The cheesecake filling recipe I used is below. I had some trouble with the chocolate, due to my laziness I didn't want to temper any chocolate. In the end i should have just got out good chocolate and tempered it because I ruined the first batch of store bought chocolate I melted in the microwave because I added cream and it seized on me. The second batch was so dry and tough I stirred in some ghee to smooth it out, that made it perfect, but still. (And any excuse to use ghee right?) I wanted to avoid shortening, because I didn't want to have to go to the store and we don't use shortening.
What you need
Maraschino cherries with stems
Vanilla bean cheesecake filling completely cooled- recipe follows
Graham cracker crumbs
Chocolate to coat
2-3 teaspoons Ghee if you're not using a chocolate that will be tempered
Drain the cherries on a paper towel and dry them as much as you can.
Take a scoop of cheesecake filling and mold it around the cherry.
I used gloves, I can't tell you how much I love my disposable gloves- they make everything so easy, peeling chilies, rolling meatballs and matzo balls. Anyway.
Now you can coat them in the graham cracker crumbs ( I decided to only do a few because I didn't want my chocolate being contaminated by crumbs) Freeze these until firm.
Melt the chocolate and stir in the ghee so it's smooth and dip the cheesecake bombs in it. Place on a rack or wax paper to set. I placed some of them on top of graham cracker crumbs to set.
OK I know Thanksgiving is over but I had like five sweet potatoes on my counter waiting to grow and take root. I had this on Thanksgiving and I loved it. I did leave my potatoes cubed instead of mashed and cut the sugar way down. But it's so yummy.
I didn't really measure, but here are approximate measurements.
5 sweet potatoes peeled, cubed, boiled until tender and drained
1/3 cup evaporated cane juice - if even that much...
1 tsp vanilla
fresh grated nutmeg
1 cup evaporated milk
Topping stir together-
1 cup brown sugar
1 cup pecans
3 tablespoons melted butter
3 tablespoons flour
Beat all ingredients fur potatoes in a bowl, except the potatoes. Stir in the potatoes, trying to keep them as whole as possible. Pour into a buttered baking dish. Top with mixed topping ingredients. Bake for 30-35 minutes, cover with foil if your nuts are getting too dark.
Submitted by Love Abounds, originally posted at GPAC.
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