Sunday, May 15, 2011

New Cake Truffle Selection: BLACK FOREST

There is a new cake truffle in Sugar Bear Sweetery's land and it is yummy!

Introducing Black Forest cake truffles:
Imagine a rich devil's fudge cake and chopped sweet cherries are held together with a smooth buttercream frosting before being dipped in milk chocolate and studded with chopped dried cherries.

Is your mouth watering yet?!? Try one today!

Friday, May 13, 2011

New Variation on the Carrot Cake Truffle

I recently had an order for a dozen carrot cake truffles, but without nuts. My normal recipe calls for chopped pecans in both the cake batter and as the garnish. So I made a carrot cake without the pecans inside and came to the dilemma of how to garnish the truffles. I have been trying to make each garnish unique so that the various cake truffles are easily identified.

But what to do with these truffles? I originally thought of the mini marzipan carrots that I have seen in the past. That would be a cute idea. Though I was short on time and did not have an opportunity to go searching for them. So on to something else...

Finally it came to me. What else do some people put in their carrot cakes? Raisins! I don't normally have them in my carrot cake recipe, but knew that was something that is done on occasion. Woohoo! Garnish problem solved. I went ahead and dipped my truffles in white chocolate and topped each one with some raisins. They looked cute! I will have to take a few pictures and post them here.

What it comes down to is this: If I don't currently offer a flavor of truffle you are interested in, please ask! Or if there is something you would like to change about the current lineup, please don't hesitate to ask! I am more than willing to work with you to get you exactly what you are looking for.

I have a few new truffle ideas bouncing around my head at the moment, but I haven't tested them out. Options like a hummingbird cake (a Southern thing for those of you who have never heard of it, check one out at and black forest are high on my list.

Any other suggestions? I would love to hear them!!!

Thursday, May 12, 2011

Real Women of Philadelphia Cookbook

It is finally here! My Paula Deen autographed copy of my Real Women of Philadelphia Cookbook!!!!!

Here is my winning entry on page 28:

Thursday, May 5, 2011

Go here for the video fun:

Here is a wonderfully light spring/summertime dessert that is still creamy and smooth thanks to Philly cream cheese. The orange marmalade brings a bright citrus note to the dip while the ginger gives it a little kick. A sweet ending to a meal that isn't too rich but is certainly satisfying!!
  • Prep time: 10 minutes
  • Cook time: 1 minute
  • Total time: 11 minutes
  • Servings: 12
  • 8 ounce(s) of Kraft Philadelphia cream cheese, softened
  • 7 ounce(s) of marshmallow fluff
  • 1/2 tsp. of vanilla extract
  • 1/4 tsp. of almond extract
  • 1/2 tsp. of ground ginger
  • 1/2 cup(s) of orange marmalade
  • 3 cup(s) of preferred dippers like strawberries, pineapple, grapes, sweetened crispy crepes, etc
  1. Use a mixer to whip the cream cheese until light.
  2. Add in the marshmallow fluff and mix until combined.
  3. Add the vanilla and almond extracts, ginger and orange marmalade. Continue mixing until all ingredients are combined.
  4. Transfer to a bowl and serve with desired fruit. Some examples are strawberries, grapes, pineapple, mangoes, kiwi fruit, and cantaloupe. If you would like to add in a crunchy dipper, cut dessert crepes into wedges then brush with melted butter and sprinkle with sugar. Place under the broiler for a few minutes until crispy.
  5. Dip can be stored in the refrigerator until ready to serve.

S'mores Cheesecake

You can find the video by clicking:

I love all things s'mores and wanted to extend that fervor even further by combining the classic s'mores components of graham crackers, chocolate and marshmallow into a new form...a cheesecake!! Using Kraft Philly cream cheese in a rich chocolate cheesecake makes this dessert super silky and smooth. Sure to be a hit with all your friends and family, not only does this cheesecake taste great but it also evokes those nostalgic feelings we all have when it comes to eating s'mores!
  • Prep time: 15 minutes
  • Cook time: 30 minutes
  • Total time: 45 minutes
  • Servings: 8
  • 8 ounce(s) of Philadelphia cream cheese, softened
  • 3/4 cup(s) of sugar
  • 2 ounce(s) of semi sweet chocolate, melted
  • 1 tsp. of vanilla extract
  • 2 eggs
  • 1 cup(s) of mini marshmallows
  • 1 9 inch graham cracker crust
  1. Preheat the oven to 350 degrees.
  2. Beat the cream cheese with a mixer on medium speed for 2-3 minutes. Add in the sugar continue beating for another 2-3 minutes.
  3. Add the chocolate and vanilla. Mix until combined.
  4. Add the eggs, one at a time, mixing after each addition.
  5. Fold in the marshmallows with a spoon and transfer mixture to the graham cracker crust.
  6. Bake in the preheated oven for about 30 minutes. The marshmallows will make the cheesecake look a little more puffy than a traditional cheesecake, but that is alright.
  7. Cool and then chill in the refrigerate the pie until set.
  8. Store the pie in the refrigerator until ready to serve.

Strawberries and Cream Pie

Go here for the video!!!

With lots of strawberries on hand, one of the first desserts that comes to my mind is this strawberries and cream pie. A few simple ingredients combine together to sum up more a whole that is so much more than its parts!
  • Prep time: 10 minutes
  • Cook time: 1 minute
  • Total time: 11 minutes
  • Servings: 8
  • 1 cup(s) of heavy whipping cream
  • 8 ounce(s) of Philadelphia cream cheese, softened
  • 1/3 cup(s) of sugar
  • 1 tsp. of vanilla extract
  • 1/2 tsp. of almond extract
  • 2 cup(s) of strawberries, cut in half
  • 1 9 inch graham cracker crust
  • 1/3 cup(s) of hot fudge topping, warmed until spoonable
  1. Whip the whipping cream in a chilled bowl with a chilled whisk/beaters until soft peaks are formed.
  2. In another large bowl/mixer, beat the cream cheese for 2-3 minutes, or until light and fluffy. Add the sugar and beat for another 2-3 minutes. Add the vanilla and almond extracts and beat until just combined.
  3. Gently fold the whipped cream into the cream cheese mixture, taking care not to over mix.
  4. Pour into the graham cracker crust.
  5. Arrange the strawberry halves on top. Drizzle the fudge topping on the strawberries.
  6. Chill pie in the refrigerator until set and ready to serve. Leftovers can be store in the refrigerator for 2-3 days.

Strawberry Cheesecake Ice Cream

A twist on the classic cheesecake..cheesecake ice cream! Kraft Philly lends itself perfectly in this rich dessert that will have you coming back for more!
  • Prep time: 15 minutes
  • Cook time: 20 minutes
  • Total time: 35 minutes
  • Servings: 16
  • 2 cup(s) of strawberries
  • 8 ounce(s) of Philadelphia cream cheese, softened
  • 3/4 cup(s) of sugar
  • 1/8 tsp. of salt
  • 1 tbsp. of lemon juice
  • 1 tsp. of vanilla extract
  • 1/2 tsp. of almond extract
  • 1 cup(s) of milk
  • 1/2 cup(s) of heavy cream
  • 1/2 cup(s) of chocolate sauce, optional
  1. In the bowl of a food processor, combine the strawberries, cream cheese, sugar, salt, lemon juice, vanilla and almond extracts. Pulse until the ingredients are fully blended.
  2. Transfer to a large bowl and add the milk and heavy cream. Stir until combined.
  3. Transfer strawberry cheesecake mixture to the bowl of a chilled ice cream maker and prepare ice cream according to the manufacturer's directions.
  4. Transfer to a container and freeze until hardened.
  5. To serve, leave ice cream at room temperature until softened enough to scoop. Serve with chocolate sauce if desired.