Tag Archives: Food

Apr2

White And Dark Chocolate Cream Cheese Cake Bars

Posted on by
Standard

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!

54fdf03b1c7be-rk-chocolate-cream-cheese-cake-bars-averie-cooks-del0215-s2

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.

Apr1

Chocolate Mousse in White and Dark Chocolate Shells

Posted on by
Standard

Spoon any chocolate flavored instant mousse or pudding you desire into the shells, and top with fresh fruit for a simple and stunning dessert.

chocolate-cups-3ingr-mr-gallery-x

Yield: makes 9 servings.

Ingredients

1 (3.1)-ounce) package chocolate mousse
9 White and Dark Chocolate Dessert Shells
Garnish: fresh mint

Preparation

Prepare mousse according to package directions; spoon mousse evenly into cups. Garnish with mint, if desired.

Mar24

Mississippi Mud Cheesecake

Posted on by
Standard

“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.

Mar20

Mocha Loaf Cake

Posted on by
Standard

More great chocolate blogging!

Mar16

PB and Chocolate Pan Cookie

Posted on by
Standard

Well, we knew Monday was coming, so treat yourself to some much needed dark chocolate comfort. This pan cookie recipe calls for chunky peanut butter and dark chocolate morsels–a winning combination!

~ps269.tmp

Ingredients

3/4 cup chunky peanut butter
2 large eggs
1 teaspoon vanilla extract
1 cup firmly packed light brown sugar
2 cups all-purpose baking mix
1 (12-ounce) package dark chocolate morsels, divided
Make a Delicious Mushroom Chicken Risotto

Directions

1. Stir together peanut butter, eggs, and vanilla in large bowl.

2. Stir in brown sugar until combined. Add baking mix and 3/4 cup dark chocolate morsels, stirring just until moistened. Spread mixture in a lightly greased 15- x 10-inch jelly-roll pan.

3. Bake at 325° for 20 minutes or until golden brown. Remove from oven, and sprinkle evenly with remaining 1 1/4 cups dark chocolate morsels; let stand 5 minutes or until chocolate melts. Spread melted chocolate evenly over top. Cut into triangles, bars, or squares.

Mar9

Chocolate Caramel Tart

Posted on by
Standard

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.

chocolate_caramel_tart_main1

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.

Mar6

Fudge-Bottom Candy Crunch Pie

Posted on by
Standard

This gorgeous no-bake Fudge-Bottom Candy Crunch Pie requires only 20 minutes of prep and an hour in the fridge. No need to wait for a special occasion!

download

Prep: 20 min
Total: 1 hr 20 min
Servings total: 8 servings

Ingredients

2 pkg. (3.9 oz.) JELL-O Chocolate Instant Pudding
2 cups cold milk
3 oz. semi-sweet chocolate, divided
1 OREO Pie Crust
1 tub (8 oz.) COOL WHIP Whipped Topping, thawed, divided
2 chocolate-covered toffee bars (1.4 oz. each), chopped, divided

Directions

1. BEAT pudding mixes and milk in large bowl with whisk 2 min.

2. MICROWAVE 2 oz. chocolate in medium microwaveable bowl on HIGH 1 min. or until almost melted; stir until completely melted. Stir in 1 cup pudding; pour into crust.

3. ADD half the COOL WHIP and all but 3 Tbsp. chopped toffee to remaining pudding; spread over pudding layer in crust.

4. TOP with remaining COOL WHIP and toffee. Melt remaining chocolate; drizzle over pie. Refrigerate 1 hour.

Feb26

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.

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

Preparation

Prep: 20 Minutes
Bake: 45 Minutes
Cool: 30 Minutes

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.

Feb23

Peanut Butter Cookie Dough Brownie Layer Cake

Posted on by
Standard

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

Posted on by
Standard

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.