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Sunrise Chef: Tracey Mathews

Published On: Nov 07 2013 08:17:01 PM CST
Updated On: Nov 08 2013 10:56:07 AM CST

Sunrise Chef Tracey Mathews

Tracey Mathews is the owner of Trixie's Treats truck, a mobile bake shop driving the streets of the Lehigh Valley.  The treats are all baked in the morning and then driven around Allentown.

Pumpkin Mousse topped with Mascarpone Whipped Cream

Pumpkin Mousse
1 15 oz can pumpkin
3 cups heavy cream
3/4 sugar
1/2 tsp. pumpkin pie Spice
1 Tbsp vanilla extract

Combine pumpkin, 1 cup cream and sugar in a medium saucepan. Simmer over medium heat for 5 minutes. Cool fully.
Whip the remaining cream and vanilla into soft peaks and fold into cooled pumpkin mixture. Refrigerate until the topping is ready.

Mascarpone Whipped Cream
1 cup heavy cream
1 tsp vanilla
8 oz mascarpone cheese, room temperature
1/2 confectioner's sugar, sifted

Beat heavy cream and vanilla on medium speed until stiff peaks form. (Do not over beat or it will be grainy)
In another bowl, whisk together mascarpone and confectioner's sugar until smooth.
Gently fold whipped cream into mascarpone mixture until completely incorporated. Use immediately.

Mousse can be served in dishes (yielding 8-10 servings) or phyllo cups (yielding several dozen bite size treats).
Top each serving of mousse with a dollop of the mascarpone whipped cream.
Toppings can include candied pecans or crumbled up ginger snaps!
Enjoy!


Caramel Apple Dip

1 8 oz cream cheese (softened)
1/2 cup brown sugar
1/4 cup confectioner's sugar
1 tsp vanilla
1/2-2/3 cup Heath or Skor bits

Combine all ingredients with mixer until just combined. Serve with apple wedges!

White Chocolate Peppermint Bark Cheesecake

Crust
2 cups cookie crumbs (about 24 Oreos crushed)
3 Tbsp melted butter

Filling
3- 8 oz cream cheese (softened)
1 cup sugar
4 oz white chocolate (melted)
1 1/2 Tbsp flour
1 1/2 Tbsp heavy cream
2 tsp peppermint extract
3 eggs
1 1/2 cups peppermint bark diced up**

Topping
2 cups Cool Whip
Peppermint pieces

Spread crust mixture in bottom of springform pan using a spoon to press firmly into pan. Bake at 350 degrees for 10 minutes, then set aside.

Reduce temperature to 325.

Melt the white chocolate.

Beat the cream cheese and sugar. Add the melted chocolate, flour, whipping cream, and peppermint extract. Be sure to scrape the sides of the bowl after you add each ingredient. Add eggs one at a time, again scraping bowl after each. Add peppermint bark pieces and stir by hand.

Place baked cookie crust into a larger pan. Pour filling into crust. Add enough hot water to fill halfway up the sides of your springform pan. Carefully place in the center of the oven and bake at 325 for 1 hour. Turn off the oven. Keeping the door shut, continue to bake another 45 minutes. Remove from oven and let it sit for at least one hour before refrigerating.

Chill 4-6 hours or preferably, overnight.

Before serving, spread Cool Whip evenly on top of cheesecake and sprinkle with peppermint pieces. Store covered in fridge.

**If opting to make the peppermint bark from scratch, melt 4 oz dark chocolate and spread on wax papered cookie sheet. Refrigerate. Melt 4 oz white chocolate and spread over top cooled dark layer. Top immediately with crushed peppermint candy. Refrigerate. When cooled. Break into chunks. Store in airtight container and the peppermint flavor will absorb into the chocolate.