Posts Tagged ‘graham cracker crust’

Unrecipe of the Week: Mini Frozen Strawberry Margarita Froyo Cakes

July 29, 2015

It is hot. I mean, really hot out there. How about making a refreshing dessert that doesn’t require turning on the oven? Sign.us.up!!!

ZC8X5844 Pinkberry Yogurt_Blog

This week, we made a no-bake graham cracker crust, rich with cinnamon, brown sugar and pecans. We patted it into a mold, added some of Pinkberry’s Strawberry Margarita flavored frozen yogurt and popped it into the freezer. When we were ready to serve them, we diced a few strawberries for garnish, made a simple strawberry coulis to pour on top and we were good to go. It doesn’t get much easier than that, and these mini froyo cakes provided a cool, delicous and interesting end to a summer meal.

ZC8X5866 Pinkberry Yogurt Indigo jones eats blog

 

No-Bake Graham Cracker Crust:

Combine a few graham crackers* and a handful or two of pecans in the food processor. Process until they form a course crumb. Add a tablespoon or two of brown sugar, and a little ground cinnamon to taste. Drizzle melted butter through the feed tube while the machine is running, and process until the crumbs stick together, but aren’t too greasy.  Depending on the quantity you are making, you might need anywhere from a couple of tablespoons of butter, to 6 tablespoons.

Pat the graham cracker mixture evenly into the bottom of your molds. We used a square silcone mold, but you can use muffin tins with paper cupcake liners, or even small paper cups that can be peeled away later. The idea is to have an easy way to remove the mini cakes after they are frozen. Fill the molds to the top with soft frozen yogurt, and cover with plastic wrap and freeze until ready to use.
When you are ready to serve them, set them on a bed of diced strawberries, and pour a little of the strawberry coulis over them and enjoy!

indigo jones eats / Pinkberry Treats

No Cook Strawberry Coulis:

Place fresh or frozen strawberries into the blender. Add about 1/4-1/2 cup of sugar depending on quantity and desired sweetness. Squeeze in a tablespoon or two of lemon or lime juice and blend until smooth. Refrigerate until ready to use.

*If you prefer a full sized cake, line the bottom of a springform pan with removable sides with the graham cracker mixture, and then fill it with frozen yogurt. Decorate the top with sprinkling of the graham cracker mixture and some fresh strawberries and enjoy!!

*related post:https://indigo-jones.com/2015/07/21/kitchen-tips-tuesday-graham-cracker-crumbs/

Photo: Spencer Jones for Glasshouse Images

Check us out at indigojonesnyc on instagram.

Want to see what we have been pinning? Take a look at our Pinterest page!

Tweet along on Twitter.

Take a peek at our Tumblr.

To keep up with the latest, show us some “like” by liking our Facebook page

Check out our new site Indigo Jones Eats

Frozen yogurt courtesy of Pinkberry

Advertisements

Kitchen Tips Tuesday: Graham Cracker Crumbs

July 21, 2015

IMG_3921

This week I needed to make some graham cracker crumbs. While I often have homemade ones laying around from Indigo Jones Eats, I opted for the regular old boxed ones. When reviewing a recipe, it almost always gives the measurment for the crumbs, leaving us to figure out how many graham crackers make 1 cup of crumbs. The answer dear readers, is here…

6 full sheets of graham crackers = 1 cup of crumbs

Whether you put them in the food processor, or go old school and put them in a bag and crush them with a rolling pin, it turns out pretty much the same.

You’re welcome.

Check us out at indigojonesnyc on instagram.

Want to see what we have been pinning? Take a look at our Pinterest page!

Tweet along on Twitter.

Take a peek at our Tumblr.

To keep up with the latest, show us some “like” by liking our Facebook page

Check out our new site Indigo Jones Eats

Unrecipe of the Week

April 3, 2010

One of my favorite desserts is from The Silver Palate Good Times Cookbook by Julee Rosso and Sheila Lukins.  Although it is called Easter Cheesecake, I make it so often that the book automatically flops open to it’s page. It is not really an “unrecipe” but it is easy and always gets rave reviews.  Happy Easter!!

Easter Cheesecake

Preheat the oven to 375 degrees

Crust:

1 cup graham cracker crumbs

¼ chopped walnuts (* I usually substitute pecans)

2 tablespoons brown sugar

1 teaspoon ground cinnamon

½ cup (1 stick) melted butter

Combine dry ingredients in a bowl. Add melted butter and toss. Reserve 3 tablespoons of the mixture to top the cake later, and press the remaining evenly into the bottom and about 1 ½ “ up the sides of a 9” round spring form pan.

Conversely, I break a few graham crackers into the bowl of the food processor, toss in the whole nuts and brown sugar, and  coarsely chop it all up. I add the cinnamon and the melted butter and mix it again to blend. This isn’t necessarily easier, but it does take away the need to buy the graham crackers and the nuts pre -chopped. Confession: I don’t actually measure this part either!

Filling:

2 cups sour cream

3 – 8oz. packages of cream cheese

3 eggs

1 cup sugar

½ teaspoon salt

2 teaspoons vanilla extract

Finely grated zest of one orange

Process the sour cream, cream cheese, eggs, salt and sugar in the food processor until smooth. Add the vanilla and the orange zest and mix to blend.

Pour the mixture into the crust filled pan and bake 50 minutes.
Sprinkle the reserved topping on the cake and bake another 10-15 minutes more. The top may crack, but should not become overly brown.

Cool the cake completely and then remove the sides and refrigerate until ready to serve.

Enjoy!

photo: Glasshouse Images


%d bloggers like this: