There’s a pizza company who used to make this dessert pizza. I’ve deconstructed it to marshmallow creme, frosting and oreo cookies.
1/2 stick butter
1 cup powdered sugar
1 pkg Oreo cookies, broken into quarters, thirds and halves
1 pizza dough *
1 jar (7 ounces) marshmallow creme
Can do the frosting night before:
Microwave butter for 15 seconds. Let rest 10 minutes. Beat until smooth. Add powdered sugar and stir, gently at first, then until smooth. Let rest 5 minutes and then stir some more to make it fluffy. (You could do this with an electric mixer and skip the resting.)
Preheat oven to 400F or according to directions, if using a premade pizza dough. Spread out pizza dough, starting at center, on a standard round pizza pan. Prebake crust for 8-10 minutes, until it’s just starting to brown. Remove from oven.
Spread frosting over pizza; it will be melty, but that’s ok! Sprinkle broken cookies over frosting. Bake 6-10 min or until golden brown around edge.
Melt marshmallow in microwave on HIGH 25 seconds, stir well. Drizzle (or slosh, as pictured above) over pizza.
* Click here to see the recipe I use for pizza dough. Pictured is a Pillsbury Artisan Pizza Crust that we spread out to fit a round pan.
Adapted from Joy of Cooking.
Total time: About 2 hours.
2 large carrots (2 cups grated carrots)
1 cup all-purpose flour
1 cup sugar
2/3 cup vegetable oil
2 large eggs
1 tsp baking soda
1 tsp baking powder
1 tsp cinnamon
1 tsp salt
1/4 tsp nutmeg
1/2 cup chopped nuts (optional)
1/2 cup shredded coconut (optional)
Preheat oven to 325F.
Combine flour, baking soda, baking powder, and spices, set aside. Grate your carrots using the small holes on the cheese grater (if you haven’t already).
Cream together oil and sugar until slightly fluffy. Add eggs and mix until smooth. Slowly add flour mixture and mix until smooth. Add grated carrots, nuts and coconut (if using) and combine well.
Bake in a greased pan for 60-80 minutes or until a toothpick inserted in the middle comes out mostly clean.
Frosting: estimated 1:4:1 mix of cream cheese, powdered sugar and brown sugar, plus 1 tsp vanilla extract
I put my pecans on top instead of inside the cake. And yes, I served this for breakfast. It actually tasted better chilled (and the frosting set beautifully).
Gluten Free Indecision Dessert
Total time: 3-4 hours.
When tasked with creating a gluten free dessert, I immediately turned to the Celiac Teen for assistance and inspiration. What I found was this yummo looking Lemon Cheesecake Brownie Pie she calls the “indecision dessert”. I altered it to meet what I had in stock.
1 pre-baked gluten free pie crust
1/2 c almonds, ground to just over 1/4 cup
Cheesecake Layer (see below)
Brownie Layer (see below)
8 oz cream cheese (one block), softened
1/2 c sugar
1/2 c gluten free sour cream (read the label, check the websites)
1 tsp gluten free vanilla extract (read the label, check the websites)
Completely combine or blend all of the cheesecake layer ingredients. Cover and chill for 1-4 hours.
Cheesecake Brownie Pie
3/4 c semi-sweet chocolate
6 T butter
1/2 c rice flour
1 T gluten free potato flour
1/2 c sugar
2 eggs, beaten
In a small microwave safe bowl, combine and heat butter and chocolate for 30 seconds. Stir well. Heat again for 30 seconds, stir well, and set aside.
In a large bowl, combine eggs and sugar. Mix, blend, or whisk it up until the sugar is completely incorporated and the egg mix appears “airy”. Add chocolate mix to the egg mixture, stir completely. Add flours and mix well.
Spread cheesecake layer over the bottom of the pie crust. Sprinkle ground almonds over the top of the cheesecake layer as evenly as possible. Spread brownie mix over the top of the almonds.
Bake 40-45 minutes or until a toothpick inserted through just the brownie layer comes back clean.
Want step by step instructions? Click the link to Lauren’s website above.
The sideview picture of the slice is a bit misleading. If you don’t spread your brownie out evenly, you get these great big hills and valleys in the final product. The other side of the slice was almost oppositely striped, with the cheesecake appearing thick and the brownie appearing thin.
If you didn’t know any better, you’d have no idea this was gluten free. The crust is amazing, and I might just replace my regular graham cracker crust with this one; it’s perfect for cheesecake.
Chocolate cake with cream cheese frosting
Total time: 1 hour.
Adapted from the Devil’s Food Cake Cockaigne recipe found in the Joy of Cooking. Makes two 9-inch round pans.
5 ounces semisweet chocolate (about a cup!)
2 cups cake flour
1 cup milk, divided in half, room temperature
1 cup brown sugar, firmly packed
3/4 cup white sugar
3 eggs, separated (means separate the yolks and the egg whites), room temperature
1/2 cup butter, room temperature
1/4 cup water, room temperature
1 tsp baking soda
1 tsp vanilla, room temperature
1/2 tsp salt
Preheat the oven to 350.
In a double boiler, cook and stir chocolate, 1/2 cup milk, brown sugar and 1 egg yolk until smooth and thick. Set aside.
In a medium bowl, sift or mix together baking soda, salt, and flour. Set aside.
In a large bowl, beat butter until soft. Add sugar and mix until smooth. Beat in the other two egg yolks one at a time until smooth.
Add about 1/3 of the flour mix to the butter mixture. Mix until smooth. Add the vanilla and water, mix until smooth. Add another 1/3 of the flour mix, mix until smooth (see a pattern here?). Add 1/4 c of milk, mix until smooth. Add the remaining flour mix, mix until smooth. Add the remaining milk, mix until smooth.
Stir in the chocolate mix (until smooth!!).
In a separate bowl, whip two egg whites until stiff but not dry. Fold them lightly into the cake batter.
Bake in greased pans about 25 minutes or until a toothpick comes out clean.
Shown here with cream cheese frosting (3/4 c powdered sugar, 4 T cream cheese, 1 T heavy cream).
I always use semisweet chocolate morsels when I bake cookies, so that’s what I had on hand. The original recipe calls for 2-4 ounces of unsweetened chocolate and an additional 1/4 cup white sugar.
I realized *after* I mixed everything together that I don’t own 9 inch round cake pans… so I used my brownie pans instead.
Total time: Approximately 45 minutes, plus optional overnight chill.
They should really call it Cake Impossible! I got this through a recipe exchange, and I’m pretty sure it’s from this website here.
3 cups heavy cream
4 Tablespoons sugar
1 Tablespoon vanilla extract
2 (9-ounce) packages chocolate wafer cookies
1 sprig fresh mint
2 Tablespoons scraped milk chocolate
In a large bowl, beat cream, sugar and vanilla with an electric mixer on high speed until soft peaks form.
On a flat serving plate, arrange 7 cookies side by side in a circle, keeping 1 cookie in the center.
Spread with 1/2 cup whipped cream, making a 7-inch circle.
Repeat with remaining cookies and cream, making 11 layers of cookies and ending with a layer of cream.
Cover with plastic wrap and refrigerate overnight.
Before serving, scrape milk chocolate on top and garnish with fresh mint.
Cut cake into wedges and serve.
Adapted from Magnolia’s famous Chocolate Wafer Icebox Cake – otherwise known as the cake on the box of Nabisco Famous Chocolate Wafers. My version (shown in the picture) used 4 cups of heavy whipping cream instead of 3 cups, which threw off the balance of the chocolate and cream. If I were to do it again, I would stick to 3 cups as below… VARIATIONS: Add flavorings (peppermint, orange, almond, etc.) to the whipped cream. Dust top with cocoa powder, crumbled oreos or crumbled left-over chocolate wafers.
Pumpkin pie filling and cream cheese... so so good.. .mmmm..
Total time: Anywhere from 8 to 24 hours.
2 lbs of Cream Cheese
2 cups of Sour Cream
2 cups of Sugar
1 1/4 cups egg beaters(or enough eggs beaten to make 1 1/4 cups)
2 tbsp Vanilla
2 cups of Graham cracker crumbs
1 or 2 sticks of butter. (melted)
1/4 cup of sugar
12 inch Springform pan
Optional: fruit, preserves, chocolate, pie filling
Combine cream cheese, sour cream, eggs, vanilla and sugar. if you have a robo-coupe or food processor that would work best. Mix it till it gets thin. While the cheesecake filling mixes, melt the butter and combine with graham cracker crumbs and the 1/4 cup of sugar. Pack the graham cracker mixture onto the bottom of the spring form pan. Place some saran wrap over the top of the spring form pan and put it in the freezer. Once your filling is nice and thin, transfer it over to a storage container of some sort. Cover it and place in the refrigerator for 4-12 hrs.
Preheat oven to 300 degrees F. Take the spring form pan out of freezer and place the half of the cheesecake filling in the spring form pan. at this time you could put some preserves or pie filling in the mix. say some raspberry, strawberry or blueberry preserves or pie filling. put in 8-12 tbsp size dollups of the fruit preserves in the mix so it sits on top. Take the rest of the filling and gently pour it over the bottom layer of filling.
Plain cheesecake with only bottom crust
In order to keep the cheesecake from splitting as it cooks you would need a 2nd pan in the oven with water in it. Could use a pan that is big enough to place the spring form pan into and fill the outer pan up with water to where its bout half way up the side of the spring form. Just make sure there is plenty of water using either method, because once the cheesecake goes in the over there is no opening the door!!! hehe.
Cook the cheesecake in the oven for 2 hours at 300 degrees, then turn off the oven and leave the cheesecake in for another hour. after 3 hours in the oven , take it out and let it cool at room temp for 20 mins or so, place it in the refrigerator and let cool for a few hours or until its cold throughout. Once its cooled you may cut it and serve it. Enjoy
Note: You may put in some fruit or chocolate while mixing the filling and would technically make a flavored cheesecake instead of the vanilla plain one. I’ve done blueberry, Pumpkin(used a can of pie filling in the mix) and raspberry to great success. – Kleetrs
Finally got around to trying this… WONDERFUL! And easy!
I let my cream cheese soften in the bowl (like butter for cookies), and blended everything in together with a spoon. EE-ZEE!
I have successfully halved this recipe (3 eggs), and added 2 cups of pumpkin pie filling. (pictured)
I’ve also skipped the 4-12 hour chill period with similar success.