Can you believe it is already March 17th? WOW! Where has this year gone? School will be out for summer break will be here in the blink of an eye. When my kids were home for summer break, I loved every minute of it. It was a good time to sleep in, play outside and try new recipes I thought they would enjoy.
Well, I wish I would have had Glory’s book Glorious Layered Desserts back then. It is full of fabulous recipes and beautiful photos. I made the Banana Split Cheesecake last week and oh man was it GOOD!! I can’t wait to try more of her wonderful recipes.
I have known Glory from Glorious Treats for several years and have had the pleasure of seeing and spening time with her in person. I knew she was special and would write a book one day. I couldn’t be happier for her because this book is gorgeous. It screams GLORY. Every photo is perfect and each recipe was created with love.
Speaking of recipes, she had allowed me to share one from her book. Are you ready for it? Here is the recipe for Fried Iced Cream Cheesecake.
Fried Iced Cream Cheesecake Recipe from Glorious Layered Desserts:
Fried Iced Cream Cheesecake
Recipe source – Glorious Layered Desserts, by Glory Albin
Makes 5-6 servings
Inspired by Fried Ice Cream, often served at Mexican restaurants, creamy cheesecake is layered with cinnamon sugar cereal for an unexpected twist.
Creamy Whipped Cheesecake (recipe below)
2 cups Cinnamon Cereal (such as Cinnamon Toast Crunch)
Whipped Cream (use the recipe below, or use canned whipped cream)
(6) Maraschino Cherries
Crush cinnamon cereal (in a large ziplock type bag), then place crushed cereal in a bowl. Melt 2 tablespoons butter, and pour over cereal. Stir well. Spread cereal onto a baking sheet and bake at 350°F for 6-8 minutes. Allow to cool.
Prepare Creamy Whipped Cheesecake (recipe below)
Assemble dessert by adding 1-2 tablespoons crushed cereal to the bottom of your dessert dishes. Add a layer of cheesecake (this will be easiest if you use a piping bag fitted with a large round tip, or add cheesecake to a large ziplock type bag and snip off one corner). Repeat with another layer of cereal, then cheesecake.
Top with whipped cream (recipe below) and a cherry.
Enjoy immediately, or keep in the refrigerator (up to 1 hour).
Creamy Whipped Cheesecake
1 block (8oz.) cream cheese
¾ cup powdered sugar
½ teaspoon ground cinnamon
1 tsp. vanilla extract
2/3 cup heavy cream
Using an electric mixer beat the cream cheese until smooth. Add powdered sugar, cinnamon and the vanilla, and blend until fully incorporated and smooth. Add (cold) heavy cream, and whip until smooth, and increased in volume by almost double.
1/2 cup heavy cream
2 Tablespoons powdered sugar
1/2 tsp. vanilla extract
Chill the bowl and beater (whisk attachment) of your electric mixer by placing them in the freezer about 5 minutes. This will help your cream whip up faster, and fuller.
When the bowl has chilled, pour cream into bowl and begin whipping (on medium-high speed).
When the cream is beginning to thicken, slowly add the powdered sugar, while continuing to beat.
Then, add vanilla (while mixing).
The whipped cream is done when it has more than doubled in volume, and when you stop the mixer, and lift up the whisk, the cream stays in place.
Well, I have a little more to share than just one yummy recipe. Glory is so sweet and kind that she is giving away a copy of her book on my blog. Yep! You can enter for a chance to win Glorious Layard Desserts right here and right now. It isn’t just any old copy. She is going to send you a signed copy! How exciting is that!
All you have to do to enter is leave a comment below telling me your favorite dessert combination. Is it lemon and blueberry, cheery pie and ice cream or cheesecake and strawberries? Just shout out whatever flavors float your boat and you will be entered for a chance to win this beautiful book.
**** AND THE WINNER IS*****
Apple pie and vanilla ice cream!
Congrats Esther! I know you are going to LOVE this book!
One winner will be randomly picked and announced on Monday, March 24, 2014.