Lucy Larcom, American Poet
Yes, yes...dessert is always on the horizon! I love the anticipation of the best is yet to come. But whenever that may be, I also am determine to stay grounded in the present tense and enjoy this very moment. Yes, this one, this very moment you are experiencing as your eyes float over these words. Sometimes it is not always possible as the present can be fraught with pain and even anguish. That's when I segue to the best is yet to come and hopefully soon my pain and anguish will be a distant memory. I am fortunate, my pain and slight degrees of agony have been very few and relatively insignificant in comparison to the ordeals some people are forced to face. However, I have experienced the natural labor and delivery of four healthy children and have sat in the chair of a dentist which is not always a pleasant experience...although much improved over the past decades. So, I am qualified to at least comment on the subject. I'll just quote my husband who loves to workout, "No pain, no gain!" And, "whatever doesn't kill you, will make you stronger!" Ugh! I'm not sure that applies. But the past is definitely behind us and 2010 looms as the best yet to come, so I am feeling quite happy in this very best moment! In fact I am so pleased, I think I will share a dessert recipe with you, because what could be better than a sweet treat? Enjoy!
Creme de Menthe Cheesecake
Crust and Filling
14 to 16 Oreos (about 1 1/4 cups finely crushed...blender)
4 pkg cream cheese, softened
1 cup sugar
4 T. flour, divided
1 tsp. Watkins Vanilla
1 tsp. Watkins All-Natural Pure Peppermint Extract, optional (you may want to go with the milder flavor of just the candies)
4 eggs, room temperature
1/2 cup sour cream
8-12 drops green food coloring (opt.)
2 pkg. creme dementhe chocolate candies, unwrapped, divided (approx. 56 candies total)
Topping
3/4 cup chocolate chips
1/2 tsp. Watkins Vanilla
1 1/2 cups thawed frozen whipped topping
7 creme de menthe chocolate candies (reserved from filling)
Preheat oven to 325 degrees. For crust, lightly spray a spring form pan with Watkins Cooking Spray. Sprinkle with washed raw sugar crystals for easy removal after baking. Bake 8 minutes. Remove pan from oven and cool on wire rack.
For filling, place cream cheese, sugar, 3 T of flour and vanilla into mixing bowl beating on medium speed for three minutes or until well blended. Add eggs; mix on low speed for two minutes. Fold in sour cream and food coloring if desired; mix until smooth.
Set aside seven of the candies for topping. Cut the remaining candies in half crosswise and toss with remaining 2 T flour. Pour half of the filling into the crust. Arrange candies, slightly overlapping over filling; gently spoon remaining filling on top. Bake for 55 to 60 minutes or until center appears nearly set when gently shaken (center will firm as it cools.). Remove from oven to cooling rack; cool completely. About three hours.
For topping, place chocolate morsels, whipped topping and reserved candies into microwave bowl and microwave on high for 1 1/2 to 2 minutes or until melted and smooth, stirring after each 30 second interval, add vanilla. Spread topping over center of cheese cake. Refrigerate 4 hours or overnight.
