Today our nation celebrates a creamy holiday…It’s National Mousse Day! There’s no better way than to celebrate than by making this Chocolate Crème Mousse. If you’re entertaining this Monday night or saving this recipe for next weekend’s festivities, remember to garnish each serving with a small chocolate curl for an extra special touch!
MICROWAVE chocolate on HIGH 45 seconds to 1 minute or until chocolate is completely melted when stirred. Cool slightly.
BEAT cream cheese and vanilla in large bowl with electric mixer on medium speed until well blended. Add chocolate and marshmallow creme; beat until well blended. Gently stir in 2 cups of the whipped topping.
PIPE evenly into 6 individual dessert dishes or spoon into serving bowl. Top with the remaining 1/2 cup whipped topping. Refrigerate several hours or until chilled.
It’s almost the time of year to start thinking about gift-giving. Consider baking a batch of these Chocolate-Raspberry Thumbprints for your family and friends because they make for wonderful gifts. As shown in the picture, these look even more fantastic in an ornate tin container. Just put a bow or tie a ribbon on it to add a special touch.
2 cups flour
1 tsp. baking soda
1/4 tsp. salt
4 squares BAKER’S Unsweetened Chocolate
1/2 cup (1 stick) butter
1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, cubed, softened
1-1/4 cups sugar, divided
1 egg
1 tsp. vanilla
1/3 cup red raspberry jam
Instructions
HEAT oven to 375°F.
MIX flour, baking soda and salt; set aside. Microwave chocolate and butter in large microwaveable bowl on HIGH 2 min.; stir until chocolate is completely melted. Whisk in cream cheese. Add 1 cup sugar, egg and vanilla; mix well. Stir in flour mixture. Refrigerate 15 min.
ROLL dough into 1-inch balls; coat with remaining sugar. Place, 2 inches apart, on baking sheets. Press your thumb into center of each ball; fill each indentation with about 1/4 tsp. jam.
BAKE 8 to 10 min. or until lightly browned. Cool 1 min. on baking sheets; transfer to wire racks. Cool completely.
If it’s your turn to bring a home-baked goodie to this week’s potluck, then I highly suggest you make this Cherry Pound Cake. Complete with maraschino cherries, this pound cake sets itself apart from all the other regular pound cakes!
PREHEAT oven to 350°F. Line 9-inch square baking pan with parchment paper. Grease paper; set aside. Beat cream cheese, butter and granulated sugar in large bowl with electric mixer on medium speed until well blended. Add eggs, 1 at a time, mixing well after each addition. Gradually add flour, beating on low speed after each addition until well blended. Add dry gelatin mix and baking powder; mix well. Stir in chopped cherries. Pour into prepared pan.
BAKE 1 hour or until toothpick inserted in center comes out clean and top is golden brown. Cool 5 min. Invert cake onto wire rack; remove pan. Cool cake completely.
MIX powdered sugar and lemon juice; spread over top and sides of cake. Dip whole cherries halfway into melted chocolate; let excess chocolate drip off. Place on waxed paper-covered baking sheet. Let stand at room temperature or refrigerate until chocolate is firm. Arrange decoratively over cake. Microwave any remaining melted chocolate just until of drizzling consistency. Drizzle over top of cake.
This Sunday is National Chocolates Day! This sweet holiday should definitely be celebrated with a chocolaty, sweet recipe. You’re in luck because this recipe for CHIPS AHOY! House is cute, fun, and contains plenty of chocolate—from candy-coated chocolate pieces, chocolate-covered cookie sticks, semi-sweet chocolate, to CHIPS AHOY! Candy Blasts Real Chocolate Chip Cookies. This recipe really does pay tribute to this awesome holiday! You can even have the kids help you out on this fun, edible project!
2 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
4 squares BAKER’S Semi-Sweet Chocolate, melted
1/4 cup sugar
1 tsp. vanilla
1/2 cup thawed COOL WHIP Whipped Topping
3 pkg. (10 oz. each) frozen pound cake, thawed
15 CHIPS AHOY! Candy Blasts Real Chocolate Chip Cookies
5 chocolate-covered cookie sticks
10 candy-coated chocolate pieces
Instructions
BEAT cream cheese in large bowl with electric mixer until creamy. Add chocolate, sugar and vanilla; mix just until blended. Gently stir in whipped topping; cover. Refrigerate 30 min.
TRIM rounded tops off cakes. Place 2 of the cakes, side-by-side, on parchment-covered wire racks. Spread lightly with small amount of the cream cheese mixture. Stand remaining cake on one of the short ends; cut diagonally in half to make two triangles. Place triangles on iced cakes in shape of pyramid to resemble roof as shown in photo. Spread entire cake with remaining cream cheese mixture. Transfer cake to serving platter.
PRESS chocolate chip cookies onto roof to resemble roof tiles. Press chocolate-covered cookie sticks onto side of house for the door and top of house for the chimney. Decorate with chocolate pieces as desired. Store in refrigerator.
Tomorrow morning, wake up to the smell of warm plates of French toast. Why? It’s National French Toast Day, of course! Have your family in the kitchen this Saturday morning to celebrate the yummy day. If you can’t decide which variation of French toast to make, here are a few of PHILLY’s favorite French toast recipes you can choose from. Just click on the picture for the recipe.
Raspberry-Stuffed French Toast with Custard Sauce
Oven-Baked French Toast with Cranberry-Maple Sauce
Here’s a fun food fact: Dulce de guayaba, or guava preserves, is the national sweet of Paraguay. Making preserves is challenging, because fresh guavas are often difficult to find in this country. But this sweet empanada filling will give you the full flavor of Paraguay!
2 cups flour
1 tsp. salt
1 tsp. CALUMET Baking Powder
1/2 cup lard
1/2 cup water
2 oz. (1/4 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, softened
1/2 cup dried guava, finely chopped
1/4 cup PLANTERS Dry Roasted Peanuts, finely chopped
1/4 cup honey, divided
1 egg, beaten
Instructions
PREHEAT oven to 400°F. Combine flour, salt and baking powder in large bowl. Cut in lard with pastry blender or two knives until mixture resembles coarse crumbs. Gradually add water, stirring until mixture forms a ball. Place on lightly floured surface; knead 5 min. or until dough is smooth and elastic. Divide into 16 equal balls. Roll out each ball to 4-inch circle; set aside.
MIX cream cheese, guava, peanuts and 2 Tbsp. of the honey. Spoon about 1 Tbsp. of the cream cheese mixture onto center of each dough circle. Brush edge of each circle with some of the egg; fold in half. Press edges together with fork to seal. Place on greased baking sheet. Lightly brush tops with remaining egg.
BAKE 20 min. or until golden brown. Serve drizzled with the remaining 2 Tbsp. honey.
When it comes to Thanksgiving dishes, timeless recipes— such as this Classic Green Bean Casserole—are truly one of our favorites. We found it in our archives and thought you can use a classic dish at your Thanksgiving party too! Just click on the picture for the recipe!
It seems appropriate to unveil this one-of-a-kind Banana-Sour Cream Cake on a double special day. It’s Thanksgiving Day and National Cake Day which means you can celebrate with both turkey and cake! Remember to save room for this tasty treat!
1 pkg. (2-layer size) yellow cake mix
3 eggs
1 cup mashed ripe bananas (about 3)
1 cup BREAKSTONE’S or KNUDSEN Sour Cream
1/4 cup oil
1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
1/2 cup (1 stick) butter, softened
1 pkg. (16 oz.) powdered sugar
1 cup finely chopped PLANTERS Walnuts
Instructions
HEAT oven to 350°F.
BEAT first 5 ingredients with mixer on low speed just until moistened, stopping frequently to scrape bottom and side of bowl. Beat on medium speed 2 min. Pour into greased and floured 13×9-inch pan.
BAKE 35 min. or until toothpick inserted in center comes out clean. Cool completely.
BEAT cream cheese and butter with mixer until well blended. Gradually add sugar, beating well after each addition.
REMOVE cake from pan. Carefully cut cake crosswise in half using serrated knife. Place 1 cake half, top-side down, on plate; spread with some of the cream cheese frosting. Top with remaining cake half, top-side up. Spread top and sides with remaining frosting. Press nuts into sides. Keep refrigerated.
This past week has been pumpkin recipes galore for Love My Philly. There are so many savory and sweet dishes that incorporate pumpkins and PHILLY Cream Cheese that it was really difficult to pick our favorites! If you missed out on our excellent pumpkin recipes, here they are…
Don’t settle for bronze or silver when you can make these Golden Caramel Cheesecake Bars at home. Whoever samples these luscious cheesecake bars are in for a surprising treat! Chances are that these cheesecake bars will be coming in 1st place!
24 Golden OREO Cookies, divided
2 Tbsp. butter or margarine, melted
25 KRAFT Caramels (1/2 of 14-oz. bag)
1 Tbsp. water
2 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
1 jar (7 oz.) JET-PUFFED Marshmallow Creme
1 egg
Instructions
PREHEAT oven to 350°F. Place 14 of the cookies in food processor container; cover. Process until finely crushed. Mix with butter; press firmly onto bottom of 9-inch square baking pan. Bake 10 min. or until golden brown. Cool 10 min.
PLACE caramels and water in microwaveable bowl. Microwave on HIGH 1 min. or until caramels are completely melted, stirring every 30 sec. Set aside. Coarsely chop remaining 10 cookies. Beat cream cheese and marshmallow creme in large bowl with electric mixer on medium speed until well blended. Add egg; mix well. Stir in chopped cookies; pour over crust. Drop spoonfuls of the caramel mixture over batter; swirl gently with knife for marble effect.
BAKE 20 to 25 min. or until center is set. Cool completely. Refrigerate 4 hours or overnight. Cut into 20 bars. Store in tightly covered container in refrigerator.
