Tag Archives: Entertaining

Apr13

Chocolate Peanut-Butter Icebox Cake

Posted on by
Standard


This crowd-pleasing icebox cake uses already prepared cookies; the only real work is having to wait to eat it while it chills.

med104830_0909_choc_pb2b_vert

Ingredients

2 cups heavy cream, well chilled
1/3 cup confectioners’ sugar
1/3 cup smooth natural peanut butter (not unsalted)
1 box (9 ounces) chocolate wafer cookies

Directions

1. In a large bowl, whip 1 1/2 cups cream with sugar until soft peaks form. In a small bowl, whisk peanut butter until soft and smooth; whisk in 1/2 cup cream until light and fluffy. Fold peanut-butter mixture into whipped cream until incorporated.

2. Dab the bottom of 6 cookies with a very small amount of cream mixture and arrange in a circle on a serving plate; place 1 cookie in the middle of circle. Top with cup cream mixture, spreading outward to cover all but outer edges of cookies. Repeat process 5 more times (staggering the cookie layers), ending with cream. Cut 3 cookies in half; decorate top of cake with cookie halves.

3. Refrigerate cake at least 8 hours (or up to overnight). To serve, cut into wedges with a serrated knife.

Apr5

Dutch Oven Cheesecake

Posted on by
Standard

A creamy, delicious marshmallow cheesecake that you can make in a dutch oven! With a fun topping bar including chocolate ganache, Honey Maid Graham Crackers, and more!

Hero-Smores-Cheesecake 2

Ingredients

10 inch dutch oven
8 inch spring form pan
aluminum foil
2 cups water
30 pieces of charcoal (more may be needed)

Crust
1 cup Honey Maid Graham Crackers
¼ cup butter, melted
2 Tbs sugar

Filling
2- 8 ounce packages of cream cheese
¾ cup sugar
2 eggs
½ tsp vanilla extract
⅓ cup marshmallow fluff
½ cup heavy whipping cream

Directions

1. Start your charcoal. Light it, and get it going so it is hot. Depending on weather conditions, make a foil tent around it to keep it hot.

2. Crush graham crackers

3. Mix with melted butter and sugar to form a crust

4. Press the Honey Maid graham cracker mixture into the bottom of a springform pan

5. Put 2 cups of water in the bottom of a 10 inch dutch oven

6. Place 8 charcoal pieces under the dutch oven, and 12 on the lid, put the lid over the top and start heating the dutch oven and water.

7. While that is heating, mix together the filling. Use a hand mixer, or just mix really well, and mix the cream cheese and sugar, vanilla, marshmallow fluff, and heaving whipping cream.

8. When well mixed, add the eggs, one at a time, and blend until just incorporated. Do not over mix. Pour over crust into springform pan. If your pan is not airtight, put foil around the bottom edge so the water bath does not seep in and ruin your cheesecake.

9. Carefully lift the lid to the dutch oven, and place the springform inside the heated water.

10. Replace lid and let cook for about 1- 1½ hours, until no longer jiggly in center. Replace coals as needed to keep the dutch oven hot and heating evenly.

11. Once cooked, remove from dutch oven, and let cool. Then top as you wish. For me it was chocolate ganache and graham crackers.

Apr4

Chocolate Turtle Bundt Cake

Posted on by
Standard

This irresistible chocolate turtle bundt cake is a made-from-scratch chocolate caramel pecan delight. It’s drizzled with a buttery pecan-caramel sauce and a healthy drizzle of silky chocolate ganache. It’s a cake that’s dressed to impress even the pickiest of dessert eaters.

download

Ingredients

1 recipe Chocolate Buttermilk Cake made in a bundt pan
1 cup roughly chopped pecan pieces, toasted
Caramel-pecan sauce:
¾ cup light brown sugar
½ cup heavy cream
¼ cup butter (1/2 stick or 4 Tbsp)
2 Tbsp light corn syrup
¼ tsp salt
1 tsp pure vanilla extract
Chocolate ganache:
1½ cup milk chocolate chips
½ cup heavy cream

images

Directions

1. Prepare the chocolate buttermilk cake per the directions. Bake in a buttered and floured bundt pan for 40-45 minutes or until a toothpick inserted into the center comes back clean. Cool in the pan on a cooling rack.

2. Spread the pecan pieces in a single layer on a sheet pan. Toast in a 350°F oven for 6-8 minutes Set aside to cool.

4. To make the caramel-pecan sauce: In a heavy bottomed saucepan over medium-high heat melt together the brown sugar, heavy cream, butter, corn syrup and salt. Bring to a boil then lower the heat to a simmer. Cook for 2 minutes stirring constantly.

4. Remove the caramel sauce from the heat then add the vanilla and toasted pecans. Stir until the pecans are coated. Set aside to cool slightly.

5. To make the ganache: in a microwave safe bowl, melt the chocolate chips and heavy cream in 20 second increments stopping to stir each time. Repeat until completely smooth.

6. Place the bundt cake on a cake pedestal or platter. Drizzle with ⅓ of the chocolate ganache and ⅓ of the caramel pecan sauce. Repeat drizzling the cake on all sides until both of the sauces are used.

7. Store chilled bringing to room temperature for serving.

NOTES
The caramel-pecan sauce and chocolate ganache should still be warm but still pourable before drizzling onto the cake.

Mar1

Reese’s Peanut Butter Brownies

Posted on by
Standard

Ok, these brownies I’m sharing today are the REAL deal friends! Holy cow! Whip up a batch of brownies and add some Reese’s peanut butter cups in the batter to sweeten things up. Make a cheesecake frosting, and that’s it. These Reese’s peanut butter brownies are dangerously delicious! WOW! You must try them!

2328650-peanut-butter-ice-cream-brownies

Ingredients

Refrigerated
3 Eggs
Baking & Spices
1/2 tsp Baking powder
1/2 cup Cocoa powder, unsweetened
5 1/2 cups Flour
2 tsp Vanilla
1 12 oz pkg White chocolate reese’s peanut butter cups milk chocolate is yummy too, mini
2 cups White sugar

Dairy
1 cup Butter, salted
1 cube Cream cheese
1/2 cup Eaglebrand sweet condensed milk

Directions

1. Cream butter, sugar and vanilla. Add one egg in at a time. Mix in cocoa, flour and baking powder. Beat until smooth. Split the bag of reeses in half. You will use half the bag in the brownie batter and half the bag for the frosting. Cut the reeses into four pieces and mix into the batter.

2. Bake at 350 degrees for 20 to 30 minutes in a 9 x 13 inch greased pan. Do NOT over bake.

3. Allow brownies to cool for one hour.

4. For the frosting beat together the cream cheese, sweet condensed milk and vanilla. Beat for 2 minutes. Spread on top of the brownies. Sprinkle the remaining reese’s on top and refrigerate for 2-3 hours before serving.

Feb23

Milk-Chocolate Tart with Pretzel Crust

Posted on by
Standard

This dessert is a tribute to the chocolate-covered pretzel and hits just the right salty-sweet note. Mix crushed pretzels with flour, butter, sugar and egg to make a crunchy crust. Pours in a luxurious milk-chocolate filling, then sprinkle on more crushed pretzels as a garnish. Delish!

HD-200902-r-choc-pretzel-crust

Ingredients

CRUST
1 stick unsalted butter, softened
1 1/4 cups coarsely crushed thin pretzels (3 1/2 ounces)
3/4 cup confectioners’ sugar
1/2 cup all-purpose flour
1 large egg
2 ounces bittersweet chocolate, melted
FILLING
1 1/2 cups heavy cream
3/4 pound milk chocolate, chopped
Maldon sea salt, crushed pretzels and crème fraîche, for serving

Directions

1. In a standing electric mixer fitted with the paddle, beat the butter with 3/4 cup of the pretzels and the confectioners’ sugar at low speed until creamy. Beat in the flour and egg. Add the remaining 1/2 cup of pretzels, being sure to leave some pretzel pieces intact. Flatten the dough between 2 sheets of plastic wrap and refrigerate until chilled, at least 30 minutes.

2. Preheat the oven to 350°. Roll out the dough between the sheets of plastic wrap to a 12-inch round. Peel off the top sheet and invert the dough over a 10-inch fluted tart pan with a removable bottom. Press the dough into the corners and patch any tears. Trim the overhanging dough and refrigerate the shell for 30 minutes or until firm.

3. Line the shell with parchment paper and fill with pie weights. Bake for about 30 minutes, until nearly set. Remove the parchment and weights and bake for 10 to 15 minutes longer, until the tart shell is firm; cover the edge with foil if it darkens too much. Let the shell cool completely. Brush the melted chocolate over the bottom and up the side and refrigerate for 10 minutes, until set.

4. In a medium saucepan, bring the cream to a simmer. Off the heat, add the milk chocolate and let stand for 5 minutes. Whisk until smooth. Transfer the filling to a bowl and let cool to room temperature, about 1 hour.

5. Pour the filling into the shell and refrigerate until set, at least 4 hours. Sprinkle lightly with sea salt and crushed pretzels. Cut into wedges, top with crème fraîche; serve.

Feb18

Dark Chocolate-Bourbon Torte

Posted on by
Standard

This torte infuses luscious dark chocolate with a splash of bourbon. It’s an elegant, Southern-style treat to die for!

chocolate-torte-sl-1704074-x

Ingredients

Vegetable cooking spray
1/2 cup dark chocolate morsels
1/4 cup butter, softened
3/4 cup granulated sugar, divided
1 teaspoon vanilla extract
1 large egg
1/4 cup fat-free milk
2 tablespoons bourbon (optional)
1/4 cup Dutch process cocoa
2 tablespoons all-purpose flour
4 egg whites
1/4 teaspoon cream of tartar
1/2 cup thawed reduced-fat whipped topping
1 tablespoon powdered sugar
1 tablespoon unsweetened cocoa

Directions

1. Preheat oven to 300°. Coat bottom and sides of an 8-inch springform pan with cooking spray.

2. Microwave chocolate morsels in a small microwave-safe bowl at MEDIUM (50% power) for 1 minute or until melted and smooth, stirring at 30-second intervals.

3. Beat butter and 1/2 cup granulated sugar at medium speed with an electric mixer until well blended (about 2 minutes). Add vanilla and egg; beat 1 minute. Add milk and, if desired, bourbon; beat 1 minute. (Mixture will look curdled.) Add melted chocolate, beating just until blended. Gradually add cocoa and flour, beating at low speed just until blended.

4. Beat egg whites and cream of tartar at high speed with an electric mixer until foamy. Add remaining 1/4 cup granulated sugar, 1 Tbsp. at a time, beating until stiff peaks form. Fold one-fourth of egg white mixture into batter; gently fold in remaining egg white mixture. Spoon batter into prepared pan.

5. Bake at 300° for 45 minutes or until set. (A wooden pick inserted in center will come out with just a few crumbs on it.) Remove torte from oven; immediately run tip of a small knife around edge of torte. Let cool on wire rack 30 minutes. (Torte will rise to top of pan while baking but will sink while it cools.) Remove sides of springform pan.

6. Spoon whipped topping into a zip-top plastic freezer bag. (Do not seal.) Snip 1 corner of bag to make a small hole. Pipe dollops of whipped topping around base of torte. Sprinkle torte with powdered sugar and cocoa.

Feb9

Chocolate S’mores Cake

Posted on by
Standard

HD-200808-r-smores-cake

Ingredients

CAKE
2 cups all-purpose flour, plus more for dusting
2 cups sugar
2/3 cup unsweetened cocoa powder
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon kosher salt
1 1/2 cups milk
1/2 cup vegetable oil
2 extra-large eggs
2 tablespoons pure vanilla extract

TOPPING
1 1/2 teaspoons unflavored gelatin
2 tablespoons cold water
1 cup sugar
3/4 cup light corn syrup
3 large egg whites
1/2 vanilla bean, split and seeds scraped
6 whole graham crackers, broken
2 ounces bittersweet chocolate, melted

Directions

1. Preheat the oven to 325°. Butter two 8-inch square baking pans and line the bottoms with parchment paper. Butter the paper and dust the pans with flour, tapping out the excess.

2. In a large bowl, whisk the 2 cups of flour with the sugar, cocoa powder, baking powder, baking soda and salt. In a medium bowl, whisk the milk with the vegetable oil, eggs and vanilla. Add the liquid to the dry ingredients and whisk just until smooth.

3. Scrape the batter into the prepared pans. Bake for about 40 minutes, until a toothpick inserted in the center of the cakes comes out with a few crumbs attached. Let cool in the pans on a wire rack, then turn out to cool completely. Peel off the parchment. Turn the cakes right side up onto 2 baking sheets.

4. In a small bowl, sprinkle the gelatin over the cold water and let stand until softened, about 5 minutes.

5. In a medium saucepan, combine 1/2 cup of the sugar with the corn syrup and stir over moderate heat until the sugar is thoroughly dissolved. Bring the corn syrup mixture to a boil, wiping down any sugar crystals that may form on the side of the pan with a moistened pastry brush. Cook over moderate heat, without stirring, until the corn syrup mixture reaches 250° on a candy thermometer, about 10 minutes. Remove from the heat and stir in the softened gelatin; the mixture will foam up.

6. Meanwhile, in the bowl of a standing electric mixer fitted with a whisk, beat the egg whites and vanilla seeds at medium speed until soft peaks form. Add the remaining 1/2 cup of sugar, 1 tablespoon at a time, beating well between additions. Beat until the whites are stiff and glossy, about 5 minutes.

7. With the mixer at medium speed, carefully pour the hot corn syrup mixture in a thin stream into the egg whites, aiming for the area between the whisk and side of the bowl. Beat the topping until very thick and opaque, about 8 minutes.

8. Preheat the broiler and position a rack 8 inches from the heat. Using an offset spatula, spread the marshmallow topping over the tops of the cakes. Let stand for about 1 minute, until slightly set. Broil the cakes one at a time, shifting the pan as necessary for even browning, about 5 minutes. Insert the broken graham crackers into the marshmallow and drizzle with the melted chocolate. Serve while the marshmallow is still warm.

Feb2

Chocolate Dipped Bacon Shot Glasses

Posted on by
Standard

While the shot glasses are a little time intensive to make, they actually seem pretty simple. All you need to do is create your molds, wrap bacon around them, and then bake. Once your bacon shot glasses are out of the oven, you simply dip them in chocolate – the chocolate being delicious as well as functionary, sealing any holes to allow the bacon shot to actually hold your preferred spirit. After that, the sky’s the limit as to what you choose to fill your glasses with. Enjoy!

bacon-shotglasses-inside-header

Jan27

Midnight Fudge Cake

Posted on by
Standard

Midnight Fudge Cake recipe, is a great name for a dessert that gives all the chocoholics something to get excited about. This would be one of those desserts that you very likely would wake up dreaming about, and it could easily be that perfect midnight snack! We are talking about a full on love affair with chocolate in this desert recipe. #ChocolatefriendsofTenaciousM enjoy!!

download (1)

Ingredients

One box of Triple Chocolate cake Mix..(I only used half)
One box of Ultimate Fudge Brownie Mix..with included Ganache (I only used half)
a 9×13 baking pan

download

Directions

1. Use half of each box and it made a normal amount of cake. Feel free to use the entire boxes, for 2 9×13 pans.

2. In one bowl I mixed the Cake mix, splitting the ingredients in half accordingly.

3. In another bowl I mixed the Brownie Batter, splitting the ingredients accordingly.

4. Combine both mixing bowls into the baking pan, swirl them together a bit, and bake it at 350 degrees, for approx. 30 minutes or until it’s baked through.

5. Let it cool and gently poke some holes into it with a fork.

6. Now pour the included Ganache all over the top of the cake. If you need more Ganache, use some Fudge Topping from a jar.

Jan20

Chocolate Fried Pies

Posted on by
Standard

An old fashioned, made from scratch, fried pie has no equal. And for the best fried chocolate pies, you have to make your own chocolate paste out of sugar, butter, and cocoa powder. You can make these with canned biscuit dough but they won’t be the same. They will still be good in a pinch though. You can also make these simply by sticking a mini chocolate bar inside each one – but it won’t be the same, either. They will still be good in a pinch, though! Just do what you have time to do and put your heart into it.

images

Ingredients

2 Cups all purpose flour
1 teaspoon salt
½ cup shortening
½ cup milk, more if needed
vegetable oil (for frying)

Filling
2 cups sugar
6 tablespoons unsweetened cocoa powder
½ cup (1 stick) butter or margarine, melted

Directions
1. In a medium bowl, combine the flour and salt. Cut in the shortening with a long tined fork. Add the milk and stir until the dough sticks together.

2. Divide the dough into ten ball shaped portions.

3. In a separate bowl, stir together melted butter, cocoa powder, and sugar until it forms a paste.

4. Pour oil to a depth of ¼ inch in a large skillet and place over medium high heat to preheat while you assemble pies.

5. On a floured surface, roll or pat each dough ball into a 6 inch circle. Place 2 tablespoons of chocolate paste in center of each. Dip fingertips in water and run around outside edges of crust. Fold over and crimp with fork to seal.

6. After oil has heated for at least five minutes, reduce heat to medium. Carefully add a few pies at a time to hot oil and cook until browned on one side, flip and brown on the other.

7. Remove to paper towel lined plates and repeat until all pies are cooked.

Cool slightly before serving.