Tag Archives: Recipes

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)

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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.

Feb11

Chocolate Heaven Pie

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This decadent chocolate pie recipe features a chocolate cookie crust, cream cheese filling, a chocolate filling and is topped with whipped cream. Enjoy!

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Makes 10 Servings

Ingredients

1 chocolate cookie crust (prepared)
3 ounces cream cheese, softened
1/4 cup sugar
18-ounce container whipped topping, divided
1 21-ounce can Chocolate Crème Pie Filling
mini chocolate chips or nuts to garnish

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Directions

1. Beat cream cheese and sugar in a mixing bowl until smooth; add 4 oz. whipped topping, mix well and spread into crust.

2. Empty pie filling into a clean bowl and stir thoroughly to smooth. Spread onto cream cheese mixture.

3. Cover the entire pie with whipped topping and mini chocolate chips or simply garnish.

4. Chill until served.

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.

Jan24

Pound-Cake Tiramisu

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Since it’s Saturday, you may want to treat yourself to a chocolate favorite that takes a little less time. This dessert takes just 15 minutes to prep.

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SERVINGS: 8

Ingredients

1 cup heavy cream
4 ounces bar cream cheese, room temperature
3 tablespoons confectioners’ sugar
1/2 cup strong coffee or espresso, room temperature
2 tablespoons dark rum or brandy
1 loaf pound cake, preferably marbled, cut into 1/2-inch-thick slices
1/4 cup shaved semisweet chocolate
Unsweetened cocoa powder, for dusting

Directions

1. In a large bowl, using an electric mixer, beat cream, cream cheese, and confectioners sugar until combined. In a small bowl, combine coffee and rum.

2. In a 2-quart baking dish, lay half the cake slices in a single layer, trimming to fit. Brush with half the coffee mixture. Top with half the cream mixture and half the chocolate. Repeat. Dust top with cocoa powder. Cover and refrigerate at least 4 hours before serving.

Jan21

My Chocolate Show Stopper

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How awesome is this!!!!

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.

Jan10

OREO Cheesecake

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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.

Jan6

Dark Chocolate Pie With Cocoa Nib Praline

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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.

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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

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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.