Desserts

March 16, 2013

Sopapilla Cheesecake (courtesy of allrecipes.com)

2 (8 ounce) packages cream cheese, softened 1 cup white sugar 1 teaspoon Mexican vanilla extract 2 (8 ounce) cans refrigerated crescent

rolls 3/4 cup white sugar 1 teaspoon ground cinnamon 1/2 cup butter, room temperature 1/4 cup honey Optional: 1/4 cup sliced almonds

Directions:

1.	Preheat an oven to 350 degrees F (175 degrees C). Prepare a 9x13 inch baking dish with cooking spray.
2.	Beat the cream cheese with 1 cup of sugar and the vanilla extract in a bowl until smooth.
3.	Unroll the cans of crescent roll dough, and use a rolling pin to shape each piece into 9x13 inch rectangles. Press one piece into the bottom of a 9x13 inch baking dish. Evenly spread the cream cheese mixture into the baking dish, then cover with the remaining piece of crescent dough. Stir together 3/4 cup of sugar, cinnamon, and butter. Dot the mixture over the top of the cheesecake.  Sprinkle about 1/4 cup sliced almonds over butter mixture.
4.	Bake in the preheated oven until the crescent dough has puffed and turned golden brown, about 30 minutes (butter will not have completely absorbed yet).  Remove from the oven and drizzle with honey. Cool completely in the pan before cutting into 12 squares. "Healthier" Carrot Cake (made by Katrina Harrington) Original recipe makes 1 9x13-inch cake 4 eggs ... 3/4 cup vegetable oil 1 1/2 cups white sugar 2 teaspoons vanilla extract 2 cups whole wheat pastry flour 2 teaspoons baking soda 2 teaspoons baking powder 1/2 teaspoon salt 2 teaspoons ground cinnamon 3 cups grated carrots 1 cup chopped pecans 1/4 cup butter, softened 1 (8 ounce) package Neufchatel cheese, softened 2 cups confectioners' sugar 1 teaspoon vanilla extract 1 cup chopped pecans Directions Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13-inch pan. Beat together eggs, oil, white sugar, and 2 teaspoons vanilla extract in a large bowl. Mix in flour, baking soda, baking powder, salt, and cinnamon. Stir in carrots. Fold in pecans. Pour into prepared pan. Bake in preheated oven until a toothpick inserted into center of cake comes out clean, 40 to 50 minutes. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely. To make frosting: Combine butter, Neufchatel cheese, confectioner's sugar, and 1 teaspoon vanilla extract. Beat until mixture is smooth and creamy. Stir in chopped pecans. Spread frosting over completely cooled cake.