Razzle Dazzle Recipes

RAZZLE DAZZLE BROWNIES RECIPE - (5/5)

Razzle Dazzle Brownies Recipe - (5/5) image

Provided by LadyJ1114

Number Of Ingredients 12

Ingredients

1 family-sized box of brownie mix
(enough for 9x13 pan)
================================
For the Glaze
1/2 cup seedless raspberry jam
==============================
For the Frosting
1/2 cup salted butter
1 cup sugar
1/3 cup cream
1/2 cup chocolate chips
1 tsp. vanilla

Steps:

Preheat oven to according to temperature on the box of brownie mix. Spray bottom of 9x13" pan. You can also line the pan with foil and spray the foil. Mix brownies according to package directions. Bake brownies 2 minutes longer than it says on the box. After brownies are baked, let them cool on a wire rack for 10 minutes. Melt the jam in the micro-wave on HIGH for 30-45 seconds or until it liquefies Pour the jam over the top of the brownies and quickly spread over the brownies with a spatula. Refrigerate brownies with the jam glaze for at least 30 minutes although an hour or overnight is better. Make a frosting by placing the butter, sugar and cream into a medium sized saucepan. Bring mixture to a boil, stirring constantly. Lower the heat and cook for 2 minutes. Add the ½ cup chocolate chips, stir them in and remove the pan from the heat... Stir in vanilla. Pour frosting over the glaze on the brownies; tip the pan so the frosting covers the top. Place the pan back in the refrigerator for at 30 minutes before attempting to cut.

RAZZLE DAZZLE SUGAR-FREE PUMPKIN CHEESECAKE

Razzle Dazzle Sugar-Free Pumpkin Cheesecake image

From Razzle Dazzle Recipes - "Your Source for Thanksgiving Recipes" Note: This makes 2 10-inch cheesecakes. If you want to serve them fresh, you can make them up to 5 days in advance. If you want to store them for a longer period, cover them tightly with aluminum foil and freeze for up to 2 month. This means you can make one and serve it fresh for Thanksgiving and freeze the other one for Christmas!

Provided by Paris D

Categories Cheesecake

Time 1h

Yield 2 10-inch cheesecakes, 32 serving(s)

Number Of Ingredients 15

Ingredients

2 cups graham cracker crumbs
3/4 cup ground hazelnuts, toasted (see note)
1/2 cup Splenda granular
1/2 cup butter, melted (1 stick)
16 ounces reduced-fat cream cheese, softened (2 packages)
2 cups Splenda granular
1 tablespoon vanilla
1/2 cup sour cream
1/2 cup whipping cream
1 1/2 teaspoons ground cinnamon
3/4 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1/4 cup flour
8 eggs
3 cups canned pumpkin (slightly less than a 29 oz. can)

Steps:

Preheat oven to 400°F.
Crust: Lightly spray the bottom and sides of two 10-inch springform pans with nonstick cooking spray. Line sides of the pans with parchment or wax paper.
In a small bowl, combine graham cracker crumbs, hazelnuts, sugar and melted butter. Mix well and divide evenly between prepared pans. Press firmly over the bottom and 1/2 inch up the sides of the pans.
Filling: In a large bowl, use a heavy-duty electric mixer to combine cream cheese, sugar and vanilla. Mix until smooth; add sour cream and whipping cream. Scrape the sides of the bowl and continue beating. Add cinnamon, ginger, nutmeg, cloves and flour. Add eggs one at a time, beating well after each addition; beat in pumpkin. Divide evenly between prepared pans.
Place in oven side by side. Bake 20 minutes, then lower oven temperature to 200°F for 1 hour or until the cheesecakes feel firm to the touch. Turn oven off and let cheesecakes cool in the oven with the door slightly ajar for about 1 hour. This should prevent cracking (if a crack should appear, blend some sour cream, powdered sugar and vanilla and spread over the top when ready to serve). Cool, cover and refrigerate or freeze cheesecakes.
Unwrap frozen cheesecake and thaw either overnight in refrigerator or at room temperature for several hours; cover leftover cake with plastic wrap and store in refrigerator.
Note: To toast hazelnuts, spread the shelled nuts in a shallow pan or roast in a 275°F oven for 20 to 30 minutes or until the skins crack. To remove skins, rub nuts while warm with a rough cloth.

Nutrition Facts : Calories 143.5, Fat 10.4, SaturatedFat 5.3, Cholesterol 75.1, Sodium 170.5, Carbohydrate 8.4, Fiber 1.1, Sugar 2.7, Protein 4.3

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