Tag Archives: Entertaining

Jan10

OREO Cheesecake

Posted on by
Standard

If it seems like a shame to crush the OREO Cookies before you get to eat them, one bite of this delectable cheesecake will change your mind. Enjoy!

Oreo Cheese Cake

25 min prep
6 hr 25 min total
Makes 16 servings

Ingredients

36 OREO Cookies, divided
1/3 cup butter or margarine, melted
3 pkg. (8 oz. each) brick cream cheese, softened
3/4 cup sugar
1 cup sour cream
1 tsp. vanilla
4 eggs

Instructions

1. HEAT oven to 350°F.

2. CRUSH 26 cookies finely; coarsely chop remaining cookies. Mix crushed cookies with butter; press onto bottom and 2 inches up side of 9-inch springform pan.

3. BEAT cream cheese and sugar in large bowl with mixer until blended. Add sour cream and vanilla; mix well. Add eggs, 1 at a time, mixing on low speed after each just until blended. Stir in chopped cookies. Pour into crust.

4. BAKE 55 min. to 1 hour or until center is almost set. Run knife around rim of pan to loosen cake; cool before removing rim. Refrigerate 4 hours.

Jan7

Mile-High Chocolate Pie

Posted on by
Standard

OK, I love the Dallas Cowboys, but I am also a fan of Peyton Manning and he just happens to play for the Denver Broncos in “The Mile-High City.” So, I thought this recipe would be apropos for my chocolate and football fans.

51108450

Yield: Makes 10 servings

To get a super-light mousse, you’ll need to properly fold together the whipped cream, egg whites, and melted chocolate.

Ingredients

1 pie crust, homemade or store-bought
4 large egg whites
3/4 cup plus 3 tablespoons sugar
10 ounces semisweet or bittersweet chocolate (do not exceed 71% cacao), chopped, plus more shaved with a vegetable peeler for garnish
3 tablespoons unsalted butter
4 cups heavy cream, divided
1 cup coarsely crushed chocolate wafer cookies (such as Nabisco Famous Chocolate Wafers), divided
1/2 cup crème fraîche
1/8 teaspoon kosher salt
Special equipment: A 9″ pie dish

Preparation

1. Preheat oven to 350°F. Line pie dish with crust; crimp edges decoratively. Fully bake pie crust according to recipe or box instructions. Let cool completely.

2. Whisk egg whites and sugar in a medium heatproof bowl set over a medium saucepan of simmering water until sugar dissolves and egg whites are warm but not hot, 3–4 minutes. Remove from heat. Using an electric mixer, beat on medium-high speed until cool, tripled in volume, and stiff peaks form (the tips of the peaks won’t fall over when beaters are lifted from bowl and turned upright), about 6 minutes.

3. Stir chopped chocolate and butter in a large bowl set over same saucepan of simmering water until melted and smooth, 4–5 minutes; set aside.

4. Beat 2 cups cream in another medium bowl until medium peaks form (cream should be soft and pillowy), 5–6 minutes.

5. Gently fold egg whites into warm chocolate mixture until fully incorporated (work quickly to prevent chocolate from turning gritty). Gently fold in whipped cream just until no white streaks remain; do not overmix or mixture will deflate. Spoon 1/2 cup chocolate mousse into bottom of prepared pie crust; spread evenly over bottom of crust. Sprinkle 3/4 cup plus 2 tablespoons crushed chocolate wafers over mousse. Top with remaining mousse, mounding in the center to create a dome. (The point is to add height, not to spread out evenly to edges.) Chill pie.

6. Beat remaining 2 cups cream, crème fraîche, and salt until medium-stiff peaks form (when the beaters are lifted from the cream, the peaks will hold their shape but the tips will fall over). Top chocolate mousse with whipped-cream mixture, following the same rounded dome shape. Chill pie for at least 4 hours or, covered, for up to 3 days. (It will slice best if chilled overnight, allowing mousse to set properly.)

7. Garnish pie with 2 tablespoons chocolate wafers and chocolate shavings. Slice pie using a clean, dry knife; wipe between slices to ensure clean, elegant pieces.

Jan7

Wisdom Wednesday

Posted on by
Image

image

Jan6

Dark Chocolate Pie With Cocoa Nib Praline

Posted on by
Standard

Another chocolate on steroids recipe that you will LOVE! Cocoa nibs (bits of roasted shelled cocoa beans) are available at specialty foods stores or chefshop.com.

233725

Yield: Makes 8 servings

Ingredients

Crust
10 tablespoons (1 1/4 sticks) unsalted butter, melted
1/4 cup sugar
1 teaspoon coarse kosher salt
1 1/3 cups all purpose flour

Cocoa nib praline
1/2 cup sugar
1/4 cup light corn syrup
1 tablespoon (packed) golden brown sugar
1 tablespoon unsalted butter, room temperature
1 teaspoon coarse kosher salt
1/4 cup cocoa nibs
1/4 cup pecans, chopped

Chocolate filling
2 1/4 cups whole milk, divided
6 large egg yolks
2/3 cup (packed) golden brown sugar
1 teaspoon vanilla extract
6 tablespoons unsweetened cocoa powder (such as Scharffen Berger or Valrhona)
4 teaspoons cornstarch
4 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped
3 tablespoons unsalted butter
1 1/2 cups chilled whipping cream
3 tablespoons powdered sugar

Preparation

For crust:
1. Preheat oven to 350°F. Butter 9-inch-diameter glass pie dish.

2.Mix melted butter, sugar, and salt in medium bowl. Add flour and mix until well blended. Press dough onto bottom and up sides of prepared dish; crimp edges decoratively. Bake crust until golden brown and cooked through, about 18 minutes. Cool crust completely on rack. Maintain oven temperature.

For cocoa nib praline:
1. Line rimmed baking sheet with parchment paper. Whisk first 5 ingredients in medium bowl to blend. Stir in cocoa nibs and chopped pecans. Drop mixture by tablespoonfuls onto prepared sheet, spacing 1 inch apart. Bake until mixture spreads and is deep golden brown, about 18 minutes (mixture will flow together into 1 piece on baking sheet). Remove from oven; cool completely on sheet.

2. Break praline into irregular pieces or shards. (Can be prepared 1 day ahead. Store airtight in single layer at room temperature.)

For chocolate filling and topping:
1. Bring 2 cups milk to simmer in heavy medium saucepan; remove from heat. Whisk egg yolks, brown sugar, vanilla, and remaining 1/4 cup milk to blend in medium bowl; whisk in cocoa powder and cornstarch until smooth. Gradually whisk in hot milk mixture. Return mixture to saucepan. Whisk constantly over medium heat until mixture thickens and boils.

2. Remove from heat. Add chocolate and butter; whisk until melted and smooth. Pour filling into cooled pie crust. Refrigerate until filling is cold and set, about 4 hours. (Can be prepared 1 day ahead. Cover and keep chilled.)

3. Using electric mixer, beat cream and powdered sugar until soft peaks form.

4. Cut pie into wedges. Serve with whipped cream and praline pieces.

Jan3

Yummy Flourless Chocolate Cake

Posted on by
Standard

Chocolate lovers will adore this dessert. The edges and top develop a delicately crisp crust while the center remains moist and fudgy.

Flourless Chocolate Cake

Total Time: 1 hr 10 min
Prep Time: 20 min

Ingredients

6 tablespoon(s) unsalted butter, plus more for pan
1 1/2 cup(s) semisweet chocolate chips (or 8 ounces chopped bittersweet chocolate)
6 large egg yolks
6 large egg whites
1/2 cup(s) granulated sugar
Confectioners’ sugar, for dusting

Directions

1. Preheat oven to 275 degrees; with rack in center. Butter a 9-inch springform pan. Place butter and chocolate in a large bowl. Microwave in 30-second increments, stirring each time, until melted; cool slightly. Whisk in yolks.

2. In another bowl, beat egg whites to soft peaks. Gradually add sugar; beat until stiff and glossy. Whisk 1/4 of whites into chocolate mixture; gently fold mixture into remaining whites.

3. Pour into prepared pan; smooth top. Bake until cake pulls away from sides of pan and is just set in center, 45 to 50 minutes. Cool completely on a wire rack. Serve dusted with confectioners’ sugar.

Dec31

Chocolate Teas

Posted on by
Standard

Jamaican Chocolate Tea Recipe

Chocolate Tea is the Jamaican version of what’s better known in other parts of the world as hot chocolate. This recipe uses all-natural ingredients and there’s nothing like the authentic taste of real chocolate. The smoky flavour of raw chocolate balanced with creamy sweetness is comforting to me. In Jamaica chocolate tea is usually enjoyed at breakfast time, but if your live in a cold climate it’s perfect for enjoying near a fireplace any time of day. The grated chocolate won’t dissolve completely and will separate if not stirred. So sip and stir… sip and stir. Yummy!

Jamaican Chocolate Tea

Ingredients

Serves 4

2 cups Water
2 cups Milk
1 Cinnamon Stick
1 Pimento Leaf (or 5 Pimento Berries)
1 pinch Ground Nutmeg
3/4 cup Raw Chocolate, grated
2 pinches Salt
1/3 cup Condensed Milk, or sweeten to taste

Directions

1. Combine water and milk in a medium-size saucepan

2. Add cinnamon stick, pimento, nutmeg and chocolate and bring to a boil, stirring for 5 minutes

3. Stir in salt and lower heat to a simmer; stir in condensed milk to sweeten

4. Remove cinnamon stick and pimento

5. Pour chocolate tea into mugs using a small strainer Enjoy!

Hot ‘N Spicy Chocolate Tea

Hot and Spicy Chocolate Tea

Ingredients

1 cup 2% milk
1 cup water
2 Lipton® Cup Size Tea Bag or Decaffeinated Tea Bags
1 Tbsp. chocolate syrup
1/8 tsp. ground cinnamon
1/8 tsp. ground ginger
1/8 tsp. ground nutmeg

Directions

1. Bring milk and water just to a boil in 2-quart saucepan. Remove from heat and add Lipton® Cup Size Tea Bags. Cover and brew 2 to 5 minutes.

2. Remove Tea Bags and squeeze; stir in remaining ingredients. Sweeten as desired.

Chocolate Chai Tea

A wonderfully sweet chocolate chai. Makes your tea a little more exciting.
Chocolate Chai Tea

Ingredients:

Servings: 4

1 cup water
2 tea bags, black
1/4 cup sugar, plus 2 tablespoons (6 tablespoons total)
1/4 cup unsweetened cocoa powder
4 cups milk
1/2 tablespoon vanilla extract
1 teaspoon ground cinnamon
3/4 teaspoon ground nutmeg
1/2 teaspoon ground cardamom
1/4 teaspoon ground cloves
1/8 teaspoon cayenne pepper
couple grains salt
whipped cream (optional)

Directions:

1. In a saucepan, bring water to a boil. Remove from heat; add tea bags. Cover and steep 5 minutes. Remove tea bags.

2. Stir in sugar and cocoa. Bring to a boil; reduce heat. Add milk, vanilla, spices and salt. Cook and stir over medium heat until mixture is heated through, about 5 minutes. Do not boil. Strain, if desired. Pour into warm mugs. Garnish each with whipping cream and a sprinkle of nutmeg, if desired.

Dec22

Chocolate Espresso Tart

Posted on by
Standard

Better than a box of chocolates, this dessert is triply indulgent. The cocoa shell forms a crisp rectangular foundation for two amazing fillings. creamy, tangy mascarpone cheese and generous rosettes of silky-smooth espresso-flavored chocolate ganache.

Chocolate Espresso Tart

Ingredients

8 ounce(s) bittersweet chocolate (preferably 61 percent cacao), chopped
1 1/4 cup(s) heavy cream
2 tablespoon(s) good-quality ground espresso beans
1 cup(s) all-purpose flour, plus more for parchment paper
3/4 teaspoon(s) salt
1/3 cup(s) unsweetened Dutch-process cocoa powder
1/2 cup(s) (1 stick) unsalted butter, softened
1/4 cup(s) sugar
3/4 teaspoon(s) pure vanilla extract
3 tablespoon(s) heavy cream
1 1/2 cup(s) mascarpone cheese
1 large egg

Directions

1. Make the ganache: Put chocolate into a medium heatproof bowl, and set aside. Bring cream and espresso to a boil in a small pan. Pour through a fine sieve over the chocolate; discard solids. Let stand 2 minutes, then whisk until smooth. Let cool to room temperature, 1 to 2 hours.

2. Make the tart shell: Sift flour, salt, and cocoa powder into a medium bowl; set aside. Put butter and sugar into the bowl of an electric mixer fitted with the paddle attachment; mix on medium speed until pale and fluffy, about 4 minutes. Add egg and vanilla, and mix until combined, scraping down sides of bowl as needed. Reduce speed to low. Gradually add the flour mixture in 3 batches, alternating with the cream. Shape dough into a thick rectangle; wrap in plastic. Refrigerate until cold, about 30 minutes.

3. Preheat oven to 350 degrees. Roll out dough between 2 pieces of lightly floured parchment paper to a 16-by-6-inch rectangle, about 1/4 inch thick. Press dough into a 14-by-4 1/2-inch rectangular flan frame set on a baking sheet lined with parchment. Trim dough flush with top edge. Prick all over bottom of shell with a fork. Bake until firm, 18 to 20 minutes. Transfer to a wire rack; let cool completely. Unmold.

4. Put ganache into the bowl of an electric mixer fitted with the whisk attachment; beat on medium-high speed until soft peaks form, about 4 minutes. Transfer to a pastry bag fitted with a large star tip (such as Ateco No. 828).

5. Smooth mascarpone cheese over bottom of tart shell with an offset spatula.

6. Pipe ganache rosettes, one next to the other, on top of mascarpone to cover. Store in the refrigerator up to 1 day.

NOTE: To turn out smooth ganache every time, make sure the mixture is at room temperature before whipping. Any warmer or colder, and its cream is likely to seize or become grainy.

Dec19

Beatty’s Chocolate Cake

Posted on by
Standard

Beatty's Chocolate Cake

Total Time: 1 hr 35 min
Prep: 30 min
Inactive: 30 min
Cook: 35 min
Yield:8 servings

Ingredients

Butter, for greasing the pans
1 3/4 cups all-purpose flour, plus more for pans
2 cups sugar
3/4 cups good cocoa powder
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon kosher salt
1 cup buttermilk, shaken
1/2 cup vegetable oil
2 extra-large eggs, at room temperature
1 teaspoon pure vanilla extract
1 cup freshly brewed hot coffee
Chocolate Buttercream frosting (recipe below)

Chocolate Frosting:
6 ounces good semisweet chocolate (recommended: Callebaut)
1/2 pound (2 sticks) unsalted butter, at room temperature
1 extra-large egg yolk, at room temperature
1 teaspoon pure vanilla extract

Directions

1. Preheat the oven to 350 degrees F. Butter two 8-inch x 2-inch round cake pans. Line with parchment paper, then butter and flour the pans.

2. Sift the flour, sugar, cocoa, baking soda, baking powder, and salt into the bowl of an electric mixer fitted with a paddle attachment and mix on low speed until combined. In another bowl, combine the buttermilk, oil, eggs, and vanilla. With the mixer on low speed, slowly add the wet ingredients to the dry. With mixer still on low, add the coffee and stir just to combine, scraping the bottom of the bowl with a rubber spatula.

3. Pour the batter into the prepared pans and bake for 35 to 40 minutes, until a cake tester comes out clean. Cool in the pans for 30 minutes, then turn them out onto a cooling rack and cool completely.

4. Place 1 layer, flat side up, on a flat plate or cake pedestal. With a knife or offset spatula, spread the top with frosting. Place the second layer on top, rounded side up, and spread the frosting evenly on the top and sides of the cake.

Chocolate Frosting:

1. Chop the chocolate and place it in a heat-proof bowl set over a pan of simmering water. Stir until just melted and set aside until cooled to room temperature.

2. In the bowl of an electric mixer fitted with a paddle attachment, beat the butter on medium-high speed until light yellow and fluffy, about 3 minutes. Add the egg yolk and vanilla and continue beating for 3 minutes. Turn the mixer to low, gradually add the confectioners’ sugar, then beat at medium speed, scraping down the bowl as necessary, until smooth and creamy.

3. Dissolve the coffee powder in 2 teaspoons of the hottest tap water. On low speed, add the chocolate and coffee to the butter mixture and mix until blended. Don’t whip!

4. Spread immediately on the cooled cake.

Dec18

Chocolate Almond Joy Cookies

Posted on by
Standard

These cookies are easily a holiday favorite and very easy to make. You’ll also love how they make the kitchen smell. Enjoy!

Chocolate Almond Joy Cookies

Ingredients

1 cup butter
1 1/2 cups white sugar
1 1/2 cups brown sugar
4 eggs
3 teaspoons vanilla
4 1/2 cups flour
2 teaspoons baking soda
1 teaspoon salt
5 cups chocolate chips
2 cups sweetened coconut
2 cups chopped almonds

Directions

1. Pre-heat oven to 375°F Lightly grease cookie sheets.

2. Combine dry ingredients, set aside.

3. In a large bowl, cream the butter and sugars together. Beat in the eggs, one at a time, stir in the vanilla. Stir in the dry ingredients until well mixed then stir in the chocolate chips, coconut and almonds. Drop by rounded tablespoonfuls onto the prepared cookie sheets.

4. Bake for 8 to 10 minutes. Cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.

Dec13

Chocolate Almond Upside-Down Cake

Posted on by
Standard

This light buttermilk chocolate cake is baked on a bed of butter, sugar, and toasted almonds, creating a soaked-in caramel coating when removed from the pan. Enjoy!

Chocolate Almond Upside-Down Cake
Ingredients

Caramel Topping:
6 tablespoon(s) unsalted butter, melted, plus more for pan
3/4 cup(s) packed light-brown sugar
1/4 cup(s) honey
1 1/4 cup(s) sliced or slivered almonds, lightly toasted

Cake:
1 1/4 cup(s) cake flour (not self rising)
1/2 cup(s) cocoa powder, preferably Dutch-processed
1 teaspoon(s) baking soda
1/2 teaspoon(s) salt
1/2 cup(s) (1 stick) unsalted butter, softened
1 1/2 cup(s) sugar
3 large eggs
1 cup(s) buttermilk
1 teaspoon(s) pure vanilla extract

Chocolate Almond Upside-Down Cake 2
Directions

1. Prepare the topping: Generously butter a 10-inch round nonstick cake pan. Pour 6 tablespoons melted butter into the cake pan and swirl to coat the bottom; sprinkle in brown sugar. Drizzle honey over sugar and sprinkle evenly with almonds.

2. Preheat oven to 350 degrees F.

3. Prepare the cake: Sift flour, cocoa powder, baking soda, and salt together three times to make the cake extra light. Place butter in the bowl of an electric mixer fitted with the whisk attachment and beat until smooth and fluffy. Add sugar and continue mixing. Add eggs, one at a time, beating after each addition. Continue beating until light and fluffy, about 3 minutes. With the mixer running on low speed, add a third of the dry ingredients and mix to combine. Add half the buttermilk and continue mixing. Add another third of the dry ingredients, mix, and add remaining buttermilk and vanilla. Add remaining dry ingredients and mix until smooth. Pour the batter into the pan.

4. Bake until set in the center and springy, 45 to 55 minutes. Run a knife around the edge of the pan and immediately invert the pan onto a serving platter. Let it sit with the pan still on top for 5 minutes so the caramel can soak into the cake a bit, before removing the pan. If the topping is sticking to the pan, warm the pan surface over a low burner to loosen the caramel and then pour it over the cake. Let cool completely. Cut into wedges with a serrated knife.