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
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.
These Spooky Cupcakes are easy to make and great to pass around at children’s Halloween parties or to bring as a classroom treat. Either way they’re bound to have a spooky good time eating these tasty cupcakes!
Prep Time: 45 min Total Time: 1 hr 15 min Makes: 24 servings, 1 cupcake each Nutritional Information
Ingredients
24 Halloween OREO Chocolate Sandwich Cookies
1 pkg. (2-layer size) yellow cake mix
1 can (16 oz.) ready-to-spread vanilla frosting
1-1/3 cups BAKER’S ANGEL FLAKE Coconut, tinted green with food coloring
Black decorating gel
24 JET-PUFFED BOOMALLOWS Marshmallows
Instructions
SPLIT cookies, leaving filling on one side of each cookie. Coarsely chop plain split cookies. Set aside split cookies with filling for garnish.
PREPARE cake mix as directed on package; gently stir in chopped cookies. Spoon into 24 paper-lined muffin pans.
BAKE as directed on package. Remove from pans; cool completely on wire racks.
SPREAD cupcakes with frosting. Immediately sprinkle with coconut.
DECORATE orange filling on split cookies with black decorating gel to resemble pumpkin faces; let dry. Stand 1 pumpkin face on edge in frosting on each cupcake. Top cupcakes with marshmallows.
Autumn is here and one ingredient that always comes to mind during this time of year is…pumpkin! There are so many baked goods that go great with pumpkin. Did you know that you can also make this PHILADELPHIA No-Bake Pumpkin Cheesecake? Yes, that’s right; this recipe is a no-bake, no oven required!
1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
1 cup canned pumpkin
1/2 cup sugar
1/2 tsp. pumpkin pie spice
1 tub (8 oz.) COOL WHIP Whipped Topping, thawed, divided
1 HONEY MAID Graham Pie Crust (6 oz.)
Make It
BEAT cream cheese, pumpkin, sugar and pumpkin pie spice with electric mixer on medium speed until well blended. Gently stir in 2-1/2 cups of the whipped topping. Cover and refrigerate remaining whipped topping for later use.
SPOON cream cheese mixture into crust.
REFRIGERATE 3 hours or overnight. Serve topped with remaining whipped topping. Store leftover cheesecake in refrigerator.
These Halloween Cheesecake Brownies are great for two reasons. They’re brownies and they’re cheesecake! Talk about getting the best of both worlds! These are great for serving at Halloween parties, but make sure you have enough! I’m surprised these aren’t called “ghost” brownies, because these are sure to disappear!
PREHEAT oven to 350°F. Prepare brownie batter as directed on package; spread into greased 13×9-inch baking pan.
BEAT cream cheese, sugar and vanilla in medium bowl with electric mixer on medium speed until well blended. Add egg and food colorings; mix just until blended. Pour over brownie batter; cut through batter with knife several times for marble effect.
BAKE 35 to 40 minutes or until cream cheese mixture is lightly browned. Cool in pan on wire rack. Cut into 32 squares.
There are few things spookier than graveyards on Halloween. This Spooky Graveyard Dessert Pizza has just the right spooky feel for your party! The combination of OREO Cookies and BAKER’S ANGEL FLAKE Coconut makes this “scene” look like a graveyard on a snowy night. This would make a great centerpiece on any Halloween party table. Also it’s a great party recipe because it serves 16 people!
1 pkg. (18 oz.) refrigerated sliceable sugar cookies
1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
1/3 cup sugar
2 cups COOL WHIP Whipped Topping
3 CAMEO Creme Sandwich Cookies
4 OREO Cookies, crushed
1 tsp. decorating icings or gels
1/4 cup BAKER’S ANGEL FLAKE Coconut
8 Assorted Halloween candies
Instructions
PREHEAT oven to 350°F. Press cookie dough onto bottom of greased 12-inch pizza pan. Bake 20 minutes or until golden brown. Cool completely in pan on wire rack.
BEAT cream cheese and sugar in large bowl with electric mixer on medium speed until well blended. Gently stir in 1 cup of the whipped topping. Spread over cooled crust.
DECORATE with remaining ingredients and remaining whipped topping to resemble a graveyard.
