Tag: cornstarch

Cranberry Cheesecake Bars

Luckily it is time for another month of Two Sweetie Pies! Another month of 2 Sweetie Pies with That Skinny Chick Can Bake means another wonderful dessert! Always a success when you bake from Liz’s blog! Each month we bake up a recipe from each other and keep it a secret until reveal day! Super fun! Make sure you pop over to visit Liz and see which Hugs & Cookies recipe she chose this month.

This month I went with Liz’s Cranberry cheesecake bars….just like the Starbucks one but even better! These would be perfect around Thanksgiving due to the cranberry sauce, of course! The filling makes these little bars so pretty, too! I love the layers!

Thanks once again Liz for a fabulous dessert!

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Cranberry Cheesecake Bars

Ingredients

Crust

2 cups flour
1½ cups quick oats
¾ cups brown sugar
1 cup butter, at room temperature
Cheesecake
8 ounces cream cheese, at room temperature
1 can (14 ounces) sweetened condensed milk
¼ cup freshly squeezed lemon juice
1 teaspoon vanilla

Cranberry filling

1 T. brown sugar
2 tablespoons cornstarch
1 (16 ounces) can whole berry cranberry sauce

Instructions

Preheat oven 350°.
Line a 13 x 9 baking pan with non-stick foil.
In a mixer on low, combine flour, oats, ¾ cup sugar and butter; mix until crumbly.
Set aside 1½ cups crumbs for topping, and press the rest into the prepared pan.
Bake 15 minutes.
Cool completely.

Cheesecake

Beat cream cheese fluffy.
Add condensed milk, lemon juice and vanilla.
Once smooth, spread over crust.

Cranberries

Mix sugar, corn starch and cranberry sauce until smooth.
Pour over the cream cheesecake layer.
Sprinkle reserved crumb mixture over top.
Bake 35-40 minutes.
Cool, chill, cut.

3.4.3177

The post Cranberry Cheesecake Bars appeared first on Hugs and Cookies XOXO.

Blueberry Mango Curd Tart

This deliciously fruity mango curd blueberry tart recipe is the perfect summer dessert to bring to your next family gathering or neighborhood bbq party. The quality of mango makes the difference in this dessert, so make sure you get good quality sweet ripe mangoes from your grocery stores.

Ingredients	Mango Curd
40 g Coconut flakes 100 g Einkorn flour 100 g Cold unsalted butter, diced 30 g Powdered sugar Pinch of sea salt 250 g Fresh blueberries Thyme leaves	1 Large ripe mangoes, peeled, chopped 2 tbsp Raw sugar 2 tbsp Lime juice 3 Egg yolks 1/2 tbsp Cornstarch 75 g Butter, diced

Pulse together flour, coconut, butter, confectioners sugar, and salt in a food processor until dough just begins to form a ball. Press dough onto bottom and up side of 8-inch tart pan with floured fingers, then freeze until firm, about 10 minutes. Bake until golden, about 25 minutes, then cool completely in pan on a rack.
While the crust bakes, prepare the filling. Blend mangoes, raw sugar and lime juice until smooth. Transfer to a medium saucepan. Whisk in egg yolks and cornstarch. Place over medium-low heat. Stir constantly for 6 to 8 minutes or until mixture thickens and coats the back of a spoon. Remove from heat. Add butter, one piece at a time, whisking until combined.
Pour mango curd into the crust. Refrigerate for 6 hours, or overnight until firm. Top with blueberries and garnish with thyme leaves. Dust with extra icing sugar if you like.

Eat,Drink And Be Merry!