LUCKY CHARMS CHEESECAKE
We use a triple dose of cereal -- in the crust, steeped in milk for the filling and on top to decorate -- in this over-the-top rainbow cake.
Provided by Food Network Kitchen
Categories dessert
Time 5h25m
Yield 10 to 12 servings
Number Of Ingredients 16
Steps:
- Place the milk and 1 cup of the cereal in a medium bowl and let sit until the milk takes on the cereal flavor, about 30 minutes. Strain the milk and discard the cereal. Set the milk aside.
- Meanwhile, melt the butter in a medium saucepan over medium-low heat. Add the marshmallows and stir continuously until melted, about 5 minutes. Remove from the heat and stir in the remaining 3 cups cereal until coated.
- Press the mixture into a 9-inch springform pan and let cool completely at room temperature, about 30 minutes.
- Combine the gelatin with 1/4 cup water in a small microwave-safe bowl and set aside to soften, about 5 minutes. Beat the cream cheese, confectioners' sugar, sour cream, lemon juice and vanilla together in a large bowl with an electric mixer on medium-high speed until completely smooth, about 1 minute. Scrape down the sides of the bowl and add the cereal milk. Continue to beat on low until completely incorporated, about 1 minute.
- Microwave the gelatin, stirring as needed, until melted, about 30 seconds. Add the gelatin to the cream cheese mixture and beat on medium speed to combine, about 30 seconds. Pour the cream cheese mixture on top of the cereal crust and smooth out the top if needed. Refrigerate until completely set, at least 4 hours and up to overnight.
- Evenly divide the white chocolate among 3 small bowls. Heat the heavy cream in a small saucepan until boiling. Remove 2 tablespoons of the cream to a small bowl and color with the yellow food coloring, then pour over the chocolate in one of the bowls. Color another 2 tablespoons of the cream with the blue food coloring in the same manner and pour over the chocolate in another bowl. Color the remaining 2 tablespoons cream with pink food coloring and pour over the last bowl of chocolate. Let all three bowls of chocolate sit for 5 minutes, then stir until completely smooth.
- Open the clasp of the springform pan to unmold the cheesecake. Drizzle the colored chocolate in alternating sections around the edge. Sprinkle more cereal on top of the cake in a ring inside the colored-chocolate edging. Pipe or dollop whipped cream inside the cereal circle and top each dollop with a Lucky Charms® marshmallow.
LUCKY CHARMS™ CAKE
The best part of Lucky Charms™ cereal becomes the show-stopping decor for this cake-perfect for any St. Patrick's Day celebration!
Provided by Cindy Rahe
Categories Dessert
Time 2h
Yield 12
Number Of Ingredients 5
Steps:
- Heat oven to 350° F. Spray 2 (8-inch) round cake pans with cooking spray; line bottoms with cooking parchment paper circles.
- Make cake batter as directed on box. Stir in food color. Divide batter between pans. Bake about 30 minutes or until tops spring back when touched in center and toothpick inserted in center comes out clean. Cool in pans on cooling rack 10 minutes before turning out and cooling completely.
- Meanwhile, remove marshmallows from cereal box to bowl, and set aside.
- Trim off rounded cake tops. Place one layer on cake plate; drop a few tablespoons frosting on center of cake. Spread frosting evenly over cake; top with second layer. Drop about 1/3 cup frosting onto top cake layer, and spread over top and down sides in thin layer to create a "crumb coat-it's totally fine if you get crumbs in this frosting layer; this acts to seal in the stray crumbs before a final frosting.
- Refrigerate crumb-coated cake 1 hour. Pile remaining frosting on top of cake, and spread evenly over top and sides, making as smooth of a frosted surface as possible. Decorate cake with marshmallows by placing them in neat rows around outside of cake. To decorate top of cake, start with a single marshmallow in center, and encircle it with rings of marshmallows until cake is completely covered in marshmallows.
Nutrition Facts : Calories 690, Carbohydrate 120 g, Cholesterol 0 mg, Fat 4, Fiber 4 g, Protein 6 g, SaturatedFat 7 g, ServingSize 1 Serving, Sodium 740 mg, Sugar 75 g, TransFat 0 g
LUCKY CAKES
My Mom made these every year at Christmas time. These are a family favorite. For the filling - be sure to test it to make sure it is whipped properly. A good test it to feel it between your thumb and finger - if it is still grainy, it needs to be whipped a little longer. You can make the sour milk, by adding a little bit of vinegar to it.
Provided by Color Guard Mom
Categories < 30 Mins
Time 16m
Yield 36 sandwich cookies, 36 serving(s)
Number Of Ingredients 18
Steps:
- Cookie:.
- Preheat oven to 450 degrees F.
- Cream together sugar, 1/2 cup shortening and eggs with mixer in a large bowl.
- In separate bowl mix together flour, cocoa, salt, baking powder and baking soda.
- Add vanilla to the sour milk mixture (vinegar and milk) in a small bowl or measuring cup.
- Now mix all of these together with the creamed mixture in the large mixing bowl.
- Mix thoroughly.
- Add 1 cup boiling water and mix thoroughly. The dough will be almost like a cake batter.
- Drop by spoonfuls onto a greased baking sheet.
- Bake for 5 minutes in a 450 degree F oven. These bake quickly - do not over bake.
- While your cookies cool you can make the filling.
- Cook 1 cup milk with 6 Tablespoons of flour until thick. Stir continually while cooking. Once thick, remove it from heat and allow to cool.
- In a mixing bowl, combine the sugar, margarine, shortening, vanilla and powdered sugar.
- Mix well.
- Add the cooled paste (milk/flour mixture).
- Mix until it is no longer grainy in texture. It will have a whipped cream look to it.
- Once the cookies are cool and the filling is made, take one cookie, turn it upside down and frost with filling. Top it with a cookie that is very close in size. Continue until all the cookies have been assembled into this "Oreo" type cookie. You can either wrap them in foil, or wrap them in plastic wrap. These cookies can be frozen for up to 1 month.
Nutrition Facts : Calories 216.7, Fat 9.2, SaturatedFat 2.2, Cholesterol 13.4, Sodium 197, Carbohydrate 31.3, Fiber 0.6, Sugar 18.7, Protein 2.6
LUCKY SHAMROCK CAKE FOR ST. PATRICK'S DAY- 1 BOWL
This is so festive! It's really yummy and the best part is... it's quick to make with ingredients you probably already have on hand. It's a single layer round cake that's perfect when you don't need a big, giant cake. You can easily double this recipe and make a 13x9 if you have a larger family.
Provided by Realtor by day
Categories Dessert
Time 40m
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- Prepare your choice of pudding according to package directions with the 2 cups of milk. I usually use the cooked chocolate pudding. Chill with a piece of plastic wrap pushed down onto the surface of the pudding so that it doesn't form a skin- yuck!
- Preheat oven to 350. Grease and flour one 8 inch round cake pan.
- In a bowl combine flour, sugar and baking powder. Add milk, butter, egg, vanilla and food coloring. Beat with a mixer on low speed till combined. Beat on medium 1 minute. Pour into cake pan.
- Bake 25 to 30 minutes or until a toothpick inserted in the center comes out clean.
- Cool in pan 5 minutes then remove from pan. Cool completely.
- To assemble cake, put cake layer on serving plate, spread pudding over the top and then spread the whipped cream or cool whip over pudding. I don't cover the sides with the whipped cream unless something goes wrong with the cake and it looks funny or something. I think the layers look pretty showing. Sprinkle green sugar, beads or other green cake decorations over the top to finish. Sometimes you can find little green shamrocks in the cookie decorating department.
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STEAMED PROSPERITY CAKES (FA GAO) - KIRBIE'S CRAVINGS
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Cuisine ChineseEstimated Reading Time 4 minsCategory DessertTotal Time 40 mins
- In a small pot, bring the water and sugar to a boil, stirring frequently, until the sugar is dissolved. Take the pot off the heat and cool the sugar syrup completely.
- Sift the cake flour, rice flour, and baking powder into a large bowl. Add the sugar syrup to the pot and whisk until the mixture is smooth.
- Add the food coloring and stir until combined. The batter will be thick. Immediately transfer the batter to ramekins lined with paper liners, filling them until they are almost full. Steam the cakes, covered, over high heat for 20 minutes.
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