This is truly my husbands favorite mini dessert. He loves that instant real cheesecake mix and it always turns out wonderful. How can you go wrong with chocolate, cheesecake, caramel and pecan. Just makes my mouth water writing about this.
4 squares Semi sweet baking chocolate
1 package (11 ounce) No Bake Real Cheesecake
2 Tablespoons Sugar
5 Tablespoons Butter, melted
1 1/2 cups plus 2 tsp Cold milk, divided
24 Pecan halves
12 (2-1/2 inch) Baking cups
Oven Temp ~
Baking Time ~ microwave
Pan Type ~ muffin pan
Melt 2 of the chocolate squares as directed on package, set aside to cool. Meanwhile, mix the No-Bake Cheesecake Crust Mix, sugar and margarine with fork until well blended. Place (2-1/2-inch) Baking Cups in medium muffin pan; spoon the crumbs evenly into baking cups. Press firmly onto bottom of each cup.
Beat 1-1/2 cups milk and the Filling Mix with electric mixer on low speed just until moistened. Beat on medium speed for 3 minutes (filling will be thick).
Remove 1/4 cup of the filling, place in small bowl, add melted chocolate, stir with wire whisk until well blended. Return this mixture back into the remaining plain filling, stir gently until well blended. Spoon evenly into prepared cups. Top each with 2 of the pecan halves, set aside.
Microwave caramels and remaining 2 teaspoons milk in small microwaveable bowl, on high 1 minute; stir until caramels are completely melted. Set aside. Place remaining 2 chocolate squares in another small microwaveable bowl. Microwave until melted, following directions on package. Drizzle melted caramels and chocolate evenly over turtle cheesecakes. Refrigerate at least 1 hour or until ready to serve. Store leftover mini turtle cheesecakes in refrigerator.
Did you say you're on a diet?
No desserts for 20 years?
Do you pass the cake and candy sections
With some heartfelt sighs and tears?
Go ahead !! Bake those gooey
Sticky sweet forbidden things.
But first put on your jogging outfit.
Your tennis shoes and exercise fling.
Run in place while stirring;
Time your cakes with jumping jacks.
Ten deep knee bends between ingredients.
Use that kitchen for a workout track.
And when you're out of breath and panting.
Pot holders around your prize.
Jog to the nearest 90 pound neighbor
And leave her your 1000 calorie surprise!
Room temperature butter in the cake batter is one of the biggest cake baking mistakes. In fact, butter must be below 68° to trap air molecules and build structure. Otherwise, the fat will liquefy and the cake will be flat. To get cool butter, cut the chilled butter into chunks and let it sit in a bowl for 5 minutes before beating.
You cannot over beat the eggs, sugar and butter, but you can over beat the flour. If you do, gluten will form and you will be making a quick bread instead of layer cake. Beat the flour just until there are no visible signs of dry flour, but not until the batter is completely smooth.
Cake flour is milled from soft wheat that has a lower gluten content and higher starch content than all-purpose flour. It helps to ensure a fluffy texture in cakes and pastries. A substitute for cake flour is to use all-purpose flour, but reduce the amount by 2 tablespoons per cup.
The food choices that we make every day have a profound effect on the environment. From farm to spoon, growing our food, processing it and transporting it all use tremendous amounts of energy, water and chemicals. By making just a few small changes in our eating and buying habits, we can greatly reduce this impact. When we eat green, we help the environment by reducing global warming pollution and help ourselves by eating fresh and healthy food. Eat local from farmers in your own neighborhood!