Cooking With the Ninja: Desserts

No Bake White Cake:

What you need:
1 chocolate crumb pie crust
10 1/2 ounces white chocolate
12 ounces cream cheese
2 1/2 ounces butter
2 1/2 ounces sugar
1 tablespoon vanilla extract

What you do:
n a mixer, cream together butter and sugar for approximately 2
minutes.
Add cream cheese and vanilla and continue creaming for
approximately 10 minutes.
While creaming, slowly temper chocolate to melt in a double boiler.
When completely melted, add into cream cheese mixture and
mix until incorporated.
Pour the mixture into the pie shell and smooth out top.
Place in the refrigerator for at least 2 hours or until set.

Helpful tip from the Ninja:
Don't have a double boiler? Simply get two sauce pans that fit snug into one another, fill the bottom one 1/3 of the way with water, start simmering the water and set the other pan inside. Make sure the water does not touch the water of the bottom pan and that the water will only simmer or steam, not fully boil.

 Polvorones

What you need:
1 cup butter
1/2 cup powdered sugar
1/2 teaspoon salt
2 cups flour
1 cup almonds finely chopped
1 tablespoon vanilla

What to do:
Cream butter; then cream in sugar and salt until light and fluffy. Add nuts and vanilla, blend in flour gradually and mix thoroughly. Shape into balls or crescents, using walnut-sized lump of dough for each. Bake on ungreased cookie sheet at 325 degrees for 15 - 20 minutes, until bottom is just beginning to brown.

Cool slightly, then roll in more powdered sugar.

Lobster Cheesecake:

What you need:
1 cup freshly grated Parmesan
1 cup bread crumbs
1/2 cup melted unsalted butter
1 tablespoon olive oil
1 cup chopped onions
1/2 cup chopped yellow bell peppers
1/2 cup chopped red bell peppers
2 teaspoons salt
1 teaspoon black pepper
1 3/4 pounds cream cheese, at room temperature
4 large eggs
1/2 cup heavy cream
1 cup grated smoked Gouda
1 pound (about 2 cups) cooked lobster meat, roughly chopped
1/2 cup chopped parsley
2 cups creme fraiche
2 hard boiled eggs, finely chopped
1 tablespoon finely chopped fresh parsley leaves
1/4 cup small diced red onions
7 ounces osetra caviar

What to do:
Preheat the oven to 350 degrees F.
In a mixing bowl, combine the Parmesan, bread crumbs, and butter, blend thoroughly. Press the mixture into the bottom of a 9-inch springform pan.
In a large pan, heat the olive oil. When the oil is hot, add the onions, and the peppers. Season with salt and pepper. Saute for 2 minutes, remove from the heat.
Beat the cream cheese until smooth. Add the eggs, one at a time, until blended. Beat in the cream, Gouda, and Sauteed vegetables until fully mixed. Fold in the lobster meat and the parsley. Pour the filling into the prepared crust and bake until firm, about 1 hour.
Remove from the oven and allow to cool to room temperature. If you refrigerate the cake before serving, allow to come to room temperature before serving.
To serve, cut the cake into wedges with a warm knife. Serve each wedge with the creme fraiche and caviar.

FROM RJ45

RJ45's No Flour Peanut Butter Cookies

This is RJ45. I don't necessarily have formal recipes so you won't get the proper verbage, but you'll get some damn good stuff!

And yes, the flour measurement is correct!

The Stuff
2 Cups of Crunchy Peanut Butter
1 Cup of Sugar
1 Tablespoon of Flour
1 Egg

What to do:
Preheat Oven to 450 Degrees Fahrenheit
Mix it all up in a bowl. Then ya put 1 Tablespoon scoops on a lightly greased and floured cookie sheet a couple inches apart. Take a fork and flatten them. Bake for approximately 8 to 12 minutes. Then, let it cool for about 10 minutes. EAT AND ENJOY!