Bavarian Cream Phyllo Tubes with Truffles and Cream Cheese Dipping Sauce

The winner of the challenge was a neighbor here in Williams for both accounts, the recipe and the tasting. Rolled phylo dough with a fake bavarian cream and a simple cream cheese and sugar dipping sauce.

Snowy Daze Treat Race

It's a bit snowy outside today and I am in the mood to do some cooking. I am looking for someone to suggest a food that would be a great snowy daze treat. The rules are as follows:

1. Has to be a dessert
2. You have to post a comment on the blog with a suggestion
3. First person to post a comment your dessert will be made and featured on the blog.
4. First person to post a comment in William, AZ area will get to partake on the dessert. If you are the first person to post and in Williams it will be your choice
5. Post must be within the next hour.

Happy Eating.

Red Velvet Cheescake Cups

This is a play on a few favorites of mine and my sweethearts favorites for Valentines Day. It has a cheescake mouse in the bottom and red velvet squares topped with raspberry or chocolate sauce.

Red Velvet Pound Cake

2 sticks butter

3 c. sugar

6 lg. eggs

3 1/4 c. flour

1 tsp. vanilla

1 tsp. baking powder

3 tbsp. cocoa

1 c. buttermilk

1 oz. red food color

Cream butter and sugar with mixer. Add eggs one at a time, beating after each addition. Add flour, baking powder and cocoa alternately with buttermilk and red food color. Add vanilla. Pour into greased and floured 10-inch tube pan and bake at 300 degrees for 1 hour and 20 minutes or until

Cool cake. Cut into 3/4 inch cubes.

Cheesecake Mousse

2 (8oz) cream cheese, softened
1 cup sugar
3 tsp vanilla
2 cups heavy whipping cream

Whip whipping cream until it forms stiff peaks. In another bowl whip soft cream cheese and sugar together adding the vanilla when the cream cheese and sugar are smooth. Fold cream cheese mixture into whipped cream until smooth

Chocolate Sauce

½ cup dark chocolate chips
½ cup heavy whipping cream

Pour chips into bowl. Heat cream just until hot (Do not Boil). Pour hot cream over chips and let sit about 3 minutes. Mix cream and chocolate together until smooth.


Place Cheesecake mousse in the bottom of a cup, add cubed cake on top of the mousse and top with chocolate sauce.


Raspberry Sauce

1 pint fresh raspberries
1/4 cup white sugar
2 tablespoons orange juice
2 tablespoons cornstarch
1 cup cold water

Combine the raspberries, sugar, and orange juice in a saucepan. Whisk the cornstarch into the cold water until smooth. Add the mixture to the saucepan and bring to a boil.
Simmer for about 5 minutes, stirring constantly, until the desired consistency is reached. The sauce will thicken further as it cools.
Puree the sauce in a blender or with a handheld immersion blender and strain it through a fine sieve. Serve warm or cold. The sauce will keep in the refrigerator for up to two weeks.

This turned out good and if you want an easy substitute do the following.

Buy a red velvet box cake and cook in a sheet pan. Watch the time

Make the following mouse from eaglebrand.com

1 box instant pudding (cheesecake flavor is what I used)

1 cup cold water

1 can sweetened condensed milk

1 8 oz whipped topping

Mix 1 box pudding with sweetened condensed mile until smooth and cold water and chill until looks like pudding. Fold in whipped topping and chill until ready to serve.

Buy your favorite flaver of topping fromt he store to pour on top. Hope this one is good.