Tag Archives: Entertaining

Apr2

White And Dark Chocolate Cream Cheese Cake Bars

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Rich chocolate cake with chocolate chips, white chocolate chips, and filled with cream cheese. These bars are always a hit at parties and are fast, easy and foolproof!

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YIELD: 9×13-inch pan, 18 to 24 bars
PREP TIME: 10 mintues
COOK TIME: about 24 to 27 minutes
TOTAL TIME: about 1 hour, for cooling

Ingredients

1 box devil’s food cake chocolate cake mix (or your favorite boxed chocolate cake mix)
1/2 cup unsalted butter (1 stick), softened
1 large egg
1 teaspoon vanilla extract (bourbon vanilla is especially nice)
1 to 2 tablespoons cold brewed coffee or water, optional if necessary
3/4 cup semi-sweet chocolate chips
3/4 cup white chocolate chips
1 can (14-ounces) sweetened condensed milk
1/2 cup (4 ounces) cream cheese, softened (I use whipped cream cheese)
1/2 teaspoon vanilla extract (clear imitation vanilla extract will keep this layer whiter)

Directions

1. Preheat oven to 350F and prepare a 9-by-13 inch pan by lining it with aluminum foil and then spraying it with cooking spray. In a large mixing bowl, combine the cake mix, butter, egg, vanilla and mix either with a mixer, with a spoon, or with your hands, kneading it together. The batter will be extremely thick and will be difficult to combine, but keep stirring or use your fingers and knead it together, adding the coffee (will deepen the flavor and does not make them taste like coffee) or water if necessary. Press the dough it into the prepared pan. It will be tacky, sticky, and a bit tricky to work with, but keep pressing, spreading, and finessing it. Sprinkle the white and dark chocolate chips evenly over the top.

2. In a mixing bowl, combine the sweetened condensed milk, cream cheese, 1/2 teaspoon vanilla, and stir until well combined, and pour mixture evenly over dough, using a spatula to gently spread and even it if necessary.

3. Bake for 24 to 27 minutes, or until edges of bars begin to barely brown and pull away slightly from the sides of the pan, or until the middle has barely set, taking care not to overbake. Note that the middle will not seem very well set and will be jiggly upon removing from oven and that is okay, you want to keep these gooey. They will continue to set up more after they have cooled. Allow bars to cool well before slicing and serving. Store in an airtight container in the refrigerator for up to a week or freeze for up to three months.

Mar24

Mississippi Mud Cheesecake

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“All the flavors of Mississippi Mud Cake (chocolate, pecans, and marshmallows) in a cheesecake instead.”

MS Mud

PREP: 40 mins
COOK: 4 hrs 20 mins
READY IN 10 hrs
Original recipe makes 1 – 9 inch cheesecake

Ingredients

Crust:
1 1/2 cups finely crushed animal cracker cookies
3/4 cup white sugar
1 tablespoon instant coffee granules
1/4 cup melted butter

Cheesecake:
1 1/2 cups white sugar
1/3 cup unsweetened cocoa powder
2 teaspoons instant coffee granules
3 tablespoons cornstarch
3 (8 ounce) packages cream cheese, softened
4 eggs
1 teaspoon vanilla extract
1/2 cup chopped pecans

Topping:
1/2 cup semisweet chocolate chips
2 tablespoons milk
1/2 cup marshmallow creme
1/4 cup chopped pecans

Directions

1. Preheat an oven to 350 degrees F (175 degrees C). Grease a 9-inch springform pan with cooking spray.

2. Mix together the animal cracker crumbs, 3/4 cup sugar, and 1 tablespoon instant coffee granules in a bowl. Pour in the melted butter and mix until evenly moistened. Press into the prepared springform pan and set aside.

3. To make the filling, combine 1 1/2 cups sugar, the cocoa powder, 2 teaspoons instant coffee, and the cornstarch in the bowl of an electric mixer; stir until blended. Add the softened cream cheese and beat until the sugar mixture has been incorporated and no lumps of cream cheese remain. Beat in the eggs, one at a time, adding the vanilla extract with the last egg. Fold in 1/2 cup of chopped pecans, then pour into the prepared crust.

4. Bake in the preheated oven for 15 minutes; reduce heat to 200 degrees F (95 degrees C) and continue baking 2 hours. Turn off the oven, and let the cheesecake stand in the oven for 2 hours more before opening the door. Remove and cool to room temperature.

5. Once the cheesecake has cooled, melt the chocolate chips and milk in a small saucepan over low heat. Remove the cheesecake from the springform pan, and spread the marshmallow cream evenly over the top. Spread or drizzle the chocolate over the marshmallow cream and sprinkle 1/4 cup of chopped pecans over top. Chill completely before serving.

Mar9

Chocolate Caramel Tart

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This chocolate caramel tart is absolutely amazing. A buttery almond crust, gooey salted caramel and bittersweet chocolate ganache, all garnished with salted crystals. Chocolaty, rich and buttery, I fell in love with it from the first bite. Love the salt crystals as they don’t melt immediately and let you taste the sweet, the salty and the bitter at the same time.

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Prep time 1 hr + chilling time
Cook time 30 mins
Total time 1 hr 30 mins +chilling time
Makes about 6-8 servings

Ingredients

Almond Chocolate Sweet Pastry
1 1/4 cups flour
1/4 cup ground almonds
1/4 cup unsweetened cocoa powder
1/4 cup sugar
1/4 tsp salt
1 stick (110 g) cold unsalted butter, cut into small (1/2-inch) cubes
1 tsp vanilla extract
1 egg
1-2 tbsp ice water

Caramel
1 1/2 cups sugar
1/2 cup water
1/2 cup heavy cream
5 tbsp (70 g) unsalted butter
1 tsp salt

Chocolate Ganache
1/2 cup heavy cream
4 oz (120g) bittersweet chocolate, chopped

Garnish
sea salt crystals

Directions

1. Prepare the sweet pastry. In a large bowl mix flour with ground almonds, cocoa powder, sugar and salt.

2. Incorporate butter to the flour mixture, using a pastry blender, a fork or a pastry processor, until crumbs are formed. Add the egg and vanilla extract and mix them in. Add water and incorporate into the dough. Wrap it with plastic, knead slowly to form a disc and refrigerate for at least 30 minutes or overnight.

3. On a floured surface or over the plastic wrap roll the dough to a circle with about 1 1/2 inches larger than your tart pan. Lift up the rolled dough and place it on a greased 9 inch tart pan. Remove the edges and refrigerate for 30 minutes before baking.

4. Prick the dough with a fork, line a parchment paper over the dough. Fill with dry beans, rice or pie weights.

5. Bake for 15 minutes in preheated 350 F (180C) oven. Remove the weights and the parchment paper. Return to oven for another 10 to 15 minutes. Allow to cool before removing from the tart pan.

6. Prepare the caramel. Place the sugar and water in a medium heavy bottomed saucepan over medium-high heat, and cook without stirring until sugar dissolves and gets a caramel color.

7. Remove the pan from the heat and add the cream. It will bubble a little bit.

8. Cook for about 1 or 2 minutes stirring constantly with a wooden spoon until smooth. Remove from heat and add butter and salt. Stir well until smooth.

9. Let the caramel cool slightly and pour over the chocolate crust. Refrigerate for about 4-5 hours.

10. Prepare the chocolate ganache. Heat the cream in a small saucepan. When the cream just begins to boil at the edges, remove from heat and pour over the chopped chocolate. Let sit one minute, then stir until smooth.

11. Pour the chocolate ganache over the caramel. Spread it evenly and refrigerate for another 2-3 hours before serving. Sprinkle with sea salt flakes and serve.

Feb23

Peanut Butter Cookie Dough Brownie Layer Cake

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I had to share this recipe from Life, Love and Sugar blog. The Peanut Butter Cookie Dough Brownie Layer Cake is one decadent, rich dessert! Layers of brownie and peanut butter cookie dough are layered together and topped with chocolate ganache and a touch of peanut butter icing!

Peanut_Butter_Cookie_Dough_Brownie_Layer_Cake (1)

Ingredients

Brownies
1 1/2 cup vegetable oil
3 cups sugar
3 tsp vanilla extract
6 eggs
1 1/2 cup flour
1 cup cocoa (I use Hershey’s Special Dark)
3/4 tsp baking powder
1/4 tsp salt

Cookie Dough
1 1/4 cup butter, room temperature
1 1/4 cup dark brown sugar
1/2 cup sugar
3/4 cup peanut butter
3 tsp vanilla extract
2 1/2 cups all purpose flour
3-4 tbsp milk
1 cup semi-sweet chocolate chips

Chocolate Ganache
12 oz semi-sweet chocolate chips, divided
1 cup heavy whipping cream, divided

Peanut Butter Frosting
1/4 cup butter
1/4 cup shortening
1/2 cup peanut butter
2 cups powdered sugar
1 tbsp water or milk
mini chocolate chips, for topping, if desired

Peanut_Butter_Cookie_Dough_Brownie_Layer_Cake2

Instructions

1. Line the bottoms of three 8 inch cake pans with parchment paper and grease the sides. Preheat oven to 350 degree.
2. Mix together the oil, sugar and vanilla extract.
3. Add eggs and mix until well combined.
4. Combine flour, cocoa, baking powder and salt.
5. Slowly add to the egg mixture until well combined.
6. Pour the batter evenly into the three pans and spread evenly.
7. Bake for 25-30 minutes, or until a toothpick comes out with a few crumbs.
8. Remove brownies from oven and allow to cool for about 10 minutes in the pan, then remove to cool on wire rack.
9. While brownies cool, make cookie dough.

To make the cookie dough:
1. Cream butter and sugars together until light and fluffy, about 3-4 minutes.
7. Mix in peanut butter and vanilla extract.
8. With the mixer on low speed, add flour.
9. Add milk to preferred thickness.
10. Stir in chocolate chips. Dough will be thick. Set aside.

To assemble cake:
Once the brownies are cool, it’s time to put the layers together. You can pile the cookie dough onto the brownies, stack the layers and leave messy layers, or use the method I used for having clean edges/sides of the cake.
1. Place half of chocolate chips in a metal bowl.
2. Microwave half of the heavy cream until it starts to boil. Remove from microwave and pour over chocolate chips.
3. Cover bowl with saran wrap for 5-7 minutes.
4. Whisk chocolate and cream until smooth.
5. Using one of the same 8 inch cake pans that you baked the brownies in, put parchment paper or saran wrap in the bottom and up the sides of the pan. You will use it to lift the layers out of the pan.
6. Place the first brownie into the bottom of the pan.
7. Add about 3 tbsp of chocolate ganache on top of the brownie and spread into a thin layer. This will help the cookie dough stick to the brownie.
8. Put half of the cookie into the pan and spread evenly on top of the brownie.
9. Remove the first two layers from the cake pan and place on it’s serving dish.
10. Repeat steps 5-8 with the second brownie and remaining cookie dough. Then remove from pan.
11. Put another 3 tbsp of chocolate ganache on top of the cookie dough layer from the first section of cake and spread thinly.
12. Place the second section of cake onto the first.
13. Put another 3 tbsp of chocolate ganache on top of the cookie dough layer on top (the fourth layer) and spread thinly.
14. Top with remaining brownie.

To finish off cake:
1. Place remaining chocolate chips in a metal bowl.
2. Microwave remaining heavy cream until it starts to boil. Remove from microwave and pour over chocolate chips.
3. Cover bowl with saran wrap for 5-7 minutes.
4. Whisk chocolate and cream until smooth.
5. Allow to sit for a few minutes until it just starts to thicken, then pour over the top of the cake.
6. Place cake in refrigerator and make the peanut butter icing.
7. To make the icing, beat the shortening and butter together until smooth.
8. Add the peanut butter and mix until smooth.
9. Slowly add the powdered sugar and mix until smooth.
10. Add water or milk.
11. Remove cake from fridge, and pipe icing onto the top edge of the cake and sprinkle with mini chocolate chips, if desired.

Feb21

Snickerdoodle Peanut Butter Chocolate Chex Mix Bars

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All it takes is five minutes on the stove to melt the peanut butter and sugar together and then just drizzle on the chocolate.

I actually first tried these as bars, but then I thought, these would be so cute in little hand-held bites. So I just made both, and both are awesome. I personally would make the cups only because I think they are cuter and really easy for people to grab, go and eat!

Snickerdoodle-Peanut-Butter-Chocolate-Chex-Mix-Bars

Ingredients

2 cups Corn Chex
1 cup Rice Chex
1 cup Whole Wheat Chex
1 1/2 cups bite size pretzels
1 cup air popped popcorn
1 cup mixed nuts (I used peanuts, cashews, pistachios and pecans)
1/4 cup salted butter, melted
1 teaspoon cinnamon
1 teaspoon vanilla extract
1 cup creamy peanut butter
1 cup karo syrup
1 cup brown sugar
2-3 cups semi-sweet chocolate chips (I like to use all 3 cups)

Idiot-Proof-Snickerdoodle-Peanut-Butter-Chocolate-Chex-Mix-Bars-7

Instructions

1. In a large bowl combine the corn chex, rice chex, whole wheat chex, pretzels, popcorn and nuts. Toss well.

2. In a small bowl whisk together the melted butter, cinnamon and vanilla. Pour the butter mixture over the chex mix and toss well with you hands until the butter and cinnamon has coated all of the chex mix.

3. Using cooking spray or canola oil thoroughly grease 24 cupcake molds (or for bars grease or line with wax paper a 9×13 inch pan), set aside.

4. Add the Karo syrup, peanut butter and brown sugar together in medium saucepan. Heat almost to a boil but be careful not to burn. Stir to combine the ingredients. Once the mixture begins to bubble around the edges, stir for 1 minute and then remove from the heat. Pour the peanut butter mixture over the chex mix and toss well with a spatula.

5. Spoon the mixture evenly among 24 cupcake mold, or one 9×13 inch pyrex dish, and lightly press the mixture together.

6. Melt the chocolate chips in the microwave or over a double broiler. I like to microwave mine, heating on full power for 20 seconds, stir, 30 seconds again, and stir until melted. Spoon a tablespoon or so of melted chocolate over each bar. Place the trays in the fridge for 45 minutes or until ready serve. Once ready to serve use a butter knife to pop the bars up and out of their molds.

Feb13

Sicilian Ricotta Cheese Cake

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I believe this to be the first recipe that I have posted that isn’t chocolate, but no one will complain. This cheese cake is a must share!

Sicilian-Cheese-Cake

Prep time: 15 mins
Cook time: 60 mins
Total time: 1 hour 15 mins
Serves: 8

Ingredients

32 ounces ricotta cheese, drained
1 orange (for 2 teaspoons orange zest/grated rind)
⅓ cup flour
1 cup sugar
6 eggs
1 teaspoon vanilla extract
18 graham crackers (2 packets from a 14 oz box)
1 stick butter

Instructions

1.Preheat oven to 325 degrees F.
2. Generously grease a springform pan with butter.
3. For graham cracker crust, crush graham crackers in food processor until consistency of bread crumbs; stir with melted butter until mixture holds shape when squeezed. If needed, add a little more melted butter.
4. Firmly press graham cracker “crust” into bottom and along bottom sides of spring form pan; set aside.
5. Sift together flour and sugar in small mixing bowl.
6. In medium bowl, stir together ricotta cheese and orange zest. Slowly fold in flour mixture with spatula until well blended and smooth.
7. Add eggs, one at a time, continuing to blend with spatula. Stir in vanilla extract.
8. Pour batter into spring form pan and gently smooth top with spatula.
9. Bake for 55-60 minutes, until cake is firm all the way to top center. Cool completely and refrigerate for 2-3 hours to set.

Feb3

Cherry Sour Cream Fudge Pie

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Happy Tuesday! Here’s my first chocolate crush of the week. Enjoy!

Cherry Sour Cream Fudge Pie

Ingredients

CRUST
Single crust pie pastry

FILLING
3/4 cup Land O Lakes® Butter
3/4 cup sugar
6 tablespoons unsweetened cocoa
2 tablespoons all-purpose flour
3 Land O Lakes® Eggs, separated
2 tablespoons water
1/4 cup sugar

TOPPING
1 cup sour cream
2 tablespoons sugar
1/2 teaspoon vanilla
1/2 cup canned cherry pie filling
Chocolate syrup ice cream topping, if desired

Directions

1. Heat oven to 350°F.

2. Line 9-inch pie pan with pastry; crimp or flute crust. Set aside.

3. Melt 3/4 cup butter in 2-quart saucepan over medium heat. Stir in 3/4 cup sugar and 6 tablespoons cocoa. Remove from heat; cool 5 minutes.

4. Stir in flour. Beat in egg yolks, one at a time, until well mixed. Stir in 2 tablespoons water.

5. Beat egg whites in small bowl at high speed, scraping bowl often, until foamy. Continue beating, gradually adding 1/4 cup sugar, until soft peaks form. Gently stir chocolate mixture into egg whites just until mixed.

6. Pour filling into prepared pie shell. Bake 40-50 minutes or until toothpick inserted in center comes out clean. Cool 5 minutes.

7. Stir together sour cream, 2 tablespoons sugar and 1/2 teaspoon vanilla in medium bowl. Spread over warm pie; top with spoonfuls of cherry pie filling. Bake 5 minutes.

8. Drizzle with ice cream topping, if desired. Serve warm or refrigerate until serving time.

Jan30

Chocolate-Coconut Pound Cake

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The fragrant richness of coconut oil and the tenderizing power of buttermilk make this the ultimate chocolate pound cake.

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Ingredients

Servings: 8 ¼cupunsalted butter, room temperature, plus more
1½cupsall-purpose flour
½cupunsweetened cocoa powder
1teaspoonkosher salt
¾teaspoonbaking powder
½cupvirgin coconut oil, room temperature
1½cupsplus 1 tablespoon sugar
3large eggs
1teaspoonvanilla extract
⅔cupbuttermilk
¼cupunsweetened coconut flakes

Preparation

1. Preheat oven to 325°. Butter an 8×4” loaf pan; line with parchment paper, leaving a generous overhang on long sides. Whisk flour, cocoa powder, salt, and baking powder in a medium bowl; set aside.

2. Using an electric mixer on medium-high speed, beat oil, ¼ cup butter, and 1½ cups sugar until pale and fluffy, 5–7 minutes. Add eggs one at a time, beating to blend between additions; beat until mixture is very light and doubled in volume, 5–8 minutes. Add vanilla.

3. Reduce mixer speed to low and add dry ingredients in 3 additions, alternating with buttermilk in 2 additions, beginning and ending with dry ingredients (do not overmix; it will cause cake to buckle and split). Scrape batter into prepared pan and run a spatula through the center, creating a canal. Sprinkle with coconut and remaining 1 Tbsp. sugar.

4. Bake cake, tenting with foil if coconut browns too much before cake is done (it should be very dark and toasted), until a tester inserted into the center comes out clean, 70–80 minutes. Transfer pan to a wire rack; let cake cool in pan 20 minutes before turning out.

Jan16

Texas Pecan and Chocolate Pie

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Because it’s Friday and as an homage to my home state, you get the pecan pie of Texas and luscious chocolate which make excellent partners in this rich dessert.

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Yield: Makes 6 to 8 servings

Ingredients

Crust
1 cup all purpose flour
6 tablespoons (3/4 stick) unsalted butter, chilled, cut into 1/2-inch pieces
1 tablespoon sugar
1/2 teaspoon salt
2 tablespoons (or more) ice water

Filling
4 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped
2 tablespoons (1/4 stick) unsalted butter
1/2 cup (packed) dark brown sugar
3 large eggs
1/4 teaspoon salt
3/4 cup light corn syrup
1 1/2 cups pecan pieces, lightly toasted

Preparation

For crust:

1. Combine first 4 ingredients in processor. Using on/off turns, process until mixture resembles coarse crumbs. Drizzle 2 tablespoons ice water over mixture. Process just until moist clumps form, adding more water by teaspoonfuls if mixture is dry. Gather dough into ball. Flatten into disk. Wrap dough in plastic and refrigerate 30 minutes. (Can be prepared 1 day ahead. Keep refrigerated.)

2. Preheat oven to 325°F. Roll out dough on floured surface to 13-inch round. Transfer to 9-inch-diameter glass pie dish. Trim overhang to 1 inch; fold under and crimp decoratively. Set aside.

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For filling:

1. Stir chocolate and butter in heavy small saucepan over low heat until melted. Cool slightly.

2. Whisk brown sugar, eggs and salt in large bowl to blend. Whisk in corn syrup and chocolate mixture. Sprinkle pecans over unbaked crust. Pour filling over pecans. Bake until crust is golden and filling is puffed, about 55 minutes.

3. Cool pie completely on rack.

Jan15

Chocolaty Cookies N Cream Parfaits

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Rich, Dark, and Handsome… With dark chocolate richness, and sweet, crumbled cookie-ness. Enjoy!!

Chocolaty Cookies N Cream Parfaits

Ingredients

(Makes about 6 servings in 6 ounce glasses, or 4 servings in 10 ounce glasses)

Ingredients:

16 fl oz whipping cream, cold
2 tablespoons sugar
2 (16 ounce) tubs all natural Belgian chocolate pudding*, divided use
24 all natural chocolate-vanilla sandwich cookies*, crushed into chunky consistency
1 (1ounce) square semi-sweet chocolate, to shave for garnish

Directions

1. In the bowl of a mixer (or using a hand-held), add the cold cream and begin whipping; once thickened slightly, sprinkle in the sugar and finish whipping just until stiff peaks form; set aside for a moment.

2. In medium-large bowl, add 2 cups of the chocolate pudding (reserving the remaining pudding) and begin adding the whipped cream to it in several increments, gently folding in to keep a fluffy and light consistency, as this is the “chocolate mousse” part of the dessert; once all whipped cream is incorporated, set aside and prepare glasses.

To Assemble (for 6 servings in 6 ounce glasses):

Begin by adding equal amounts of the crushed cookies to the bottom of each glass (about 3 tablespoons), next a layer of chocolate pudding (about 3 tablespoons), and next a layer of the “chocolate mousse” (about 3 tablespoons); repeat this process again for each glass, with another layering of crushed cookies, then the pudding, then the “chocolate mousse”, finally finishing with a final sprinkling of crushed cookies and a decorative dollop of “chocolate mousse”; garnish by shaving a little of the semi-sweet chocolate square with a vegetable peeler over the tops of each glass; refrigerate until ready to serve, or serve immediately.

To Assemble (for 4 servings in 10 ounce glasses):

Follow assembly instructions above only increase the quantity of each layer to about 5 tablespoons in order to fill each glass.