Desserts

Cheesecake Egg Rolls

February 26, 2014 by A Savory Feast 11 Comments

Have you ever had fried cheesecake? I love getting it for dessert after sushi. Cheesecake, dipped in tempura and fried. Sounds perfect! I’ve been meaning to try it at home, but when I came across this recipe for Cheesecake Egg Rolls, I wanted to give them a try since they seemed like an easier alternative.

I had been planning to make them for my boyfriend on Valentine’s Day but he surprised me with Gigi’s Cupcakes! If you are lucky enough to have one near you, their Salted Caramel Cupcake is out of this world! Since I had already bought the ingredients, I was able to make these cheesecake egg rolls another day.

You can serve them with whatever kind of sauce you like (or even eat them plain!) but this raspberry sauce is easy and delicious! All I did was warm up some raspberry preserves in a skillet while the egg rolls were cooking. Let me know if you try another type of sauce!

Here’s the recipe:

12 egg roll wrappers
2 blocks (8 oz each) cream cheese
1 cup sugar
1 tsp vanilla
1/4 cup sugar
Non-stick baking spray
1/2 cup raspberry preserves

1. Preheat oven to 425. Using a mixer, combine the cream cheese, sugar and vanilla.
2. Spray a baking sheet with non-stick spray.
3. Have a cup of water handy to seal the egg roll wrappers.
4. Fill each egg roll wrapper with about 2 tbsp of cream cheese mixture and fold according to the directions on the package. Make sure to fold tightly and seal them really well.
5. Place the egg rolls on the baking sheet and spray with non-stick spray. Sprinkle with 1/4 cup sugar.
6. Bake for 8-10 minutes, flipping once.
7. In a small saucepan, heat the raspberry preserves on medium heat and use as a dipping sauce.

10 Strawberry Recipes for Valentine’s Day

February 4, 2014 by A Savory Feast 22 Comments

Strawberries are the perfect fruit to use for making Valentine’s Day treats! They are great with chocolate for dessert or mixed into a breakfast dish. Try making some of these strawberry treats for your Valentine this year!

If you are like me and prefer staying in and cooking rather than waiting forever at a restaurant, you will want to find a special treat to make this year. I’m excited to try some of these recipes! Let me know how they turn out for you. If you have any other great ideas for ways to use strawberries for a Valentine’s dish, feel free to let me know!

Chocolate-Covered Cheesecake-Filled Strawberries by A Savory Feast

Overnight Strawberry French Toast by A Savory Feast

Strawberry Covered Chocolate Cupcakes by Say Not Sweet Anne

Strawberry Swirl Biscuits by Morsels of Life

Strawberry Pizza by Your Homebased Mom

Strawberry Orange Stuffed French Toast by I Dig Pinterest

Valentine Strawberry Salad by Kirsten Oliphant

Chocolate Covered Strawberry Roses by The Pin Junkie

Strawberry Love Cake by The Plaid and Paisley Kitchen

Sparkling Strawberry Float by Dessert Now Dinner Later

Buckeye Brownies

February 3, 2014 by A Savory Feast 11 Comments

Inspired by Susie QT Pie’s Cafe

There are few combinations that are better than peanut butter and chocolate. These buckeye brownies are an easy way to dress up a brownie mix. They taste like buckeyes but are a lot easier to make!

I’m excited to experiment with these brownies again, there are so many ways they could be even better! I’d like to try different types of brownie mixes and top with mini chocolate chips, for example. If you have any ideas, please comment and let me know!

Here’s the recipe:

1 (19 1/2 oz) box brownie mix
2 cups powdered sugar
1/2 cup plus 6 tbsp butter, softened
1 cup peanut butter
1 cup semi-sweet chocolate chips

1. Bake the brownies according to the recipe on the box, let cool.
2. Mix powdered sugar, 1/2 cup butter and peanut butter until well blended. Spread over brownies.
3. Melt chocolate chips and remain butter and spread over the peanut butter layer.
4. Refrigerate for 1/2 hour or until hardened. Cut into squares.

Chocolate-Covered Cheesecake-Filled Strawberries

January 30, 2014 by A Savory Feast 15 Comments

This past weekend I went strawberry picking with my family. It’s the beginning of strawberry season here so there weren’t a lot of big, ripe ones yet but we still picked enough to make some delicious strawberry desserts.

These Chocolate-Covered Cheesecake-Filled Strawberries were the brilliant idea of my brother’s girlfriend and myself. She had made cheesecake-filled strawberries for us before, but we decided to take it to the next level by dipping them in chocolate too!

They are so easy to make, with just 3 ingredients! We bought two slices of pre-made cheesecake and spooned the filling into the strawberries. Make sure you use the biggest strawberries you can find so that you can hollow out a good-sized hole and fill it with lots of cheesecake.

Here’s the recipe:

15 large fresh strawberries
2 slices pre-made cheesecake
1 1/2 cups semi-sweet chocolate chips

1. Melt the chocolate chips in a small bowl. Dip all the strawberries in chocolate and lay on parchment paper to harden.
2. Once the chocolate is hardened, cut off the top of the strawberry and use a small spoon or other metal object to cut out the center of the strawberry.
3. Use a small spoon to fill the hole to overflowing with cheesecake. Repeat for all of the strawberries.

Cake Mix Funfetti Cookies

January 15, 2014 by A Savory Feast 7 Comments

There are so many fun ways to use a boxed cake mix, besides just making cake! These Funfetti Cookies are lots of fun to make with kids or for a birthday party. They taste similar to sugar cookies and are super soft! And they stayed soft, even the next day.

Choose any Funfetti cake mix from the store. I used this one from Pillsbury. Adding the extra ingredients will give the cake mix a dough-y consistency so that you can make individual cookies.

Here’s the recipe:

1 box Funfetti cake mix (18.25 oz)
1 tsp baking powder
2 eggs
1/2 cup vegetable oil
1/2 tsp vanilla
Color Sprinkles to top

Preheat the oven to 350. Combine the cake mix and baking powder in a bowl. Add the eggs, oil and vanilla and stir well. Pour some color sprinkles into a small bowl. Take spoonfuls of the dough and dip into the sprinkles to top them. Place on an ungreased cookie sheet and bake for 8 to 10 minutes.

Desserts

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