Have an amazing Sunday, and remember Daylight Savings Time is here in the US.
After a short hiatus, I am happy to be back on my blog with more chocolate, love and travels!
This week I had a nice lunch with a co-worker at Salud de Mesilla in Las Cruces, New Mexico. Their “Bailey’s Irish Creme Chocolate Cheesecake” was so delicious that I had to find a comparable recipe. Here is the recipe and some sites from the day.
1 1/2 cups finely crushed chocolate wafers (about 18 cookies)*
6 tablespoons butter, melted*
1/2 teaspoon ground cinnamon
3 8 ounce packages cream cheese, softened
1 8 ounce carton dairy sour cream
1 cup sugar
1 8 ounce package semisweet chocolate, melted and cooled
1/2 cup Irish cream liqueur
2 tablespoons whipping cream or milk
2 teaspoons vanilla
1. Preheat oven to 325 degrees F.
2. For crust, in a medium bowl, combine crushed chocolate wafers, melted butter, and cinnamon; toss gently to mix. Press mixture onto the bottom and up the side of a 9- or 10-inch springform pan. Set aside.
3. For filling, in a large bowl, combine cream cheese, sour cream, sugar, and melted chocolate. Beat with an electric mixer on medium to high speed until smooth. Using a wooden spoon, stir in eggs just until combined. Stir in liqueur, whipping cream or milk, and vanilla.
4. Pour filling into the crust-lined pan. Place springform pan in shallow baking pan. Bake for 50 to 60 minutes or until center appears nearly set when gently shaken.
5. Cool in springform pan on a wire rack for 15 minutes. Using a small sharp knife, loosen from side of pan. Cool for 30 minutes more. Remove side of springform pan. Cool for 1 hour. Cover and chill for at least 6 hours or up to 24 hours. Makes 16 servings.
These secret kiss cookies blow my mind, especially if you love chocolate as much as I do. What makes them a secret you ask? A little something in the middle of each cookie…a Hershey’s kiss! The best part about these cookies, aside from how tasty and addictive they are, is how ridiculously adorable they are once you cut into them. Let them cool completely, then take the first bite and see that classic chocolate silhouette… or eat them when they’re still warm and gooey – there’s no wrong way to enjoy these bad boys!
36 hershey’s chocolate kisses, wrappers removed
1 3/4 cups all-purpose flour
1 cup (2 sticks) unsalted butter, room temperature
1 cup walnuts, finely chopped
1/2 cup sugar
1 teaspoon vanilla extract
1/4 teaspoon salt
Powdered sugar, as needed
1. Preheat oven to 375º F and line 2 baking sheets with parchment paper.
2. In a large bowl or mixer, cream together butter, sugar and vanilla extract until fluffy and lightened in color 3-4 minutes.
3. Gradually beat in flour, walnuts and salt, until everything is fully incorporated.
4. Cover dough and place in refrigerator to chill, 1-2 hours.
5. Once dough is firm and holds its shape, use a tablespoon or small ice cream scoop to measure out roughly 1 tablespoon of dough. Wrap dough carefully around 1 chocolate kiss, making sure to cover it completely.
6. Transfer cookie to lined baking sheet, then repeat with remaining dough and chocolates.
7. Once ready, place cookies in oven and bake for 12-14 minutes, or until cookies have just set.
8. Remove from oven and let cool 5 minutes, then roll cookies in powdered sugar.
9. Let cool and enjoy!
I am so thankful for some time to reflect on the sacrifices of Dr. King. Of course I recall many of his famous quotes and teachings. Most of all, I am humbled to be a product of those sacrifices. I too am responsible for keeping his legacy alive, not just enjoying a day off work that came much too late.