Desserts

I served this for New Year’s dessert.  It was gobbled up so fast, I didn’t have time to take a picture but I’ll make it again soon and add a picture.  Promise. 

I dislike chocolate cheesecake as a rule.  I find it too rich but this one, served up with strawberries and whipped cream, was pretty much perfect.  I couldn’t believe I actually liked it.  I wasn’t expecting it to be as good as it is. 

Even though it seems like a lot of coffee flavour, what with the Kahlua and instant coffee, it’s not.  It lends a really nice taste to this cheesecake and I don’t think it would be nearly as good without it.

Ingredients

Crust:
1 cup chocolate graham cracker crumbs
1/4 cup butter, softened
2 tablespoons sugar

Cheesecake:
3 (8 ounce) packages cream cheese, softened
1 cup sugar
3 eggs
8 ounces squares good quality semisweet chocolate
2 tablespoons whipping cream
1 cup sour cream
1/4 teaspoon salt
2 teaspoons instant coffee dissolved in 1/4 cup hot water
1/4 cup Kahlua
2 teaspoons vanilla extract

Whipped cream
1 cup heavy whipping cream
3 tablespoons sugar
2 tablespoons coffee-flavored liqueur

Directions

Preheat oven to 350 degrees. Butter one 9 or 10 inch springform pan and line bottom with parchment paper.

Combine the chocolate graham cracker crumbs, butter and 2 tablespoons sugar. Mix well and press mixture into the buttered springform pan, set aside.

In a medium sized bowl beat cream cheese until smooth. Gradually add 1 cup of sugar, mixing until well blended. Add eggs, one at a time. Beat at low speed until very smooth.

Melt the 8 ounces semisweet chocolate with 2 tablespoons whipping cream in a pan or bowl set over boiling water, stir until smooth.

Add chocolate mixture to cream cheese mixture and blend well. Stir in sour cream, salt, coffee, 1/4 cup coffee liqueur, and vanilla; beat until smooth. Pour mixture into prepared pan.

Put a metal cake pan half filled with water on the bottom rack of your oven.  Bake in the center of oven at 350 degrees for 45 minutes to 1 hour.  Center will be jiggly but not wet.  It will be soft but will firm up when chilled. Do not over bake. Leave cake in oven with the heat turned off and the door open for 45 minutes. Remove cake from oven and chill for 12 hours.

Whipped Cream:
Put cream, bowl and beaters in the freezer for 20 minutes to chill. 

Remove bowl, cream & beaters from freezer.  Add cream and sugar to bowl.  Beat whipping cream until soft peaks form, then add 2 tablespoons Kahlua.  Serve on or with cheesecake.

I also served strawberries with mine because the chocolate and strawberries really enhance each other.  This was absolutely delicious.

Posted by Donna on Tuesday, February 12, 2013 at 01:47 AM
Filed in: Desserts • ◊ Permalink
Comments (3)

So Nutella. 

Is there anything that this miraculous substance can’t make better?  Bacon, perhaps, but that’s only because it doesn’t firm up enough to be able to make Nutella coated bacon bars. Anyway, I finally found a recipe for them and not only does it have Nutella in it, but lots of Nutella and not much else.  Seriously.  There’s only four ingredients. Two of them containing chocolate.

Nutella Chocolate Chip cookies

Ingredients

DSCF4776


2 cups Nutella
2 egg whites
1/4 cup all-purpose flour (see note)
2 cups semi-sweet chocolate chips (I used dark chocolate chips instead)

Directions

Preheat the oven to 350 degrees F and line two baking sheets with parchment paper.

DSCF4778

Use a fork to blend the Nutella with the egg whites. Be warned: You’ll feel like you have truck driver arms after mixing all the ingredients together.  I was tempted to used a hand mixer but was afraid that the texture would change with the addition of the air that would be beaten in. If you want to try it though, by all means have at it. Anyway… Once the eggs and Nutella are well mixed, mix in the flour, followed by the chocolate chips.

Use a 1-1/4-inch ice cream scoop (or teaspoons) to shape the cookies into balls of batter, placing them on the parchment-lined baking sheets as you go.  There should be about 15 per sheet, with about 2 inches between them.

Bake in the preheated oven until the cookies are almost dry, about 7 minutes.  It’s okay (in fact, it’s great) if they are still a bit doughy — they’ll continue to cook a bit out of the oven.  Let them cool on the baking sheet for 5 minutes and then transfer to a cooling rack.  Cool them at least until they are room temperature before serving.

notes:

    If you want to make these gluten-free, use almond meal or unsweetened cocoa instead. It’ll probably make them a little flatter but also crispier, which is also delicious.

    If you make the balls of batter a little bigger (say about 1 inch wide) they’ll turn out taller, but have more of a brownie consistency.

    After tasting far too many of these than my diet would allow, I’ve begun to think that it might be a neat to substitute some chopped nuts or or dried fruit for some of the chocolate chips in order to add a bit of a different taste and cut back a bit on the chocolate overload.

nutella chocolate chip cookies

Posted by Mike on Wednesday, October 26, 2011 at 10:14 PM
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Comments (1)

image You’ll need:
* 1 (18.25 ounce) package white cake mix
* 3 eggs
* 1/3 cup vegetable oil
* 1 cup water
* 1/2 teaspoon coconut extract
* 1 (14 oz) can coconut cream
* 1 (14 oz) can sweetened condensed milk
* 1 cup heavy whipping cream
* 1 tablespoon white sugar
* 1 cup flaked coconut

image Directions
1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan.

2. In a large bowl, mix together cake mix, eggs, oil, water and coconut flavoring. Beat for 2 minutes and pour into 9x13 inch pan. Bake for 30 minutes, or until a toothpick inserted into the cake comes out clean.

3. In a medium bowl, combine coconut cream with sweetened condensed milk and stir until smooth. When cake comes out of the oven, poke holes into it in even rows using a large fork or chopsticks. Pour milk mixture over, allowing it to soak into the cake. Refrigerate for several hours or overnight.

4. In a large bowl, whisk cream until soft peaks form. Add sugar and continue whipping until stiff. Spread over cooled cake. Sprinkle top with flaked coconut. 

Notes:
1. You can find coconut cream in the alcoholic mixer section of the grocer OR also sometimes in the Ethnic food aisle.
2. pour mixture over cake right away but let sit to room temperature before putting into the fridge.
3. Use your judgment on the mixture. I only used about 2/3rds of the 28 oz total.
4. Try toasting your coconut before putting it on top. It’s nice and crunchy. I think next time I’ll leave it un-toasted and see which one I prefer.
5. This is NOT diabetes friendly so don’t over do it. :D

Posted by rachel on Thursday, May 06, 2010 at 03:37 PM
Filed in: CakesDesserts • ◊ Permalink
Comments (0)

I got this recipe from my friend, Maureen after she caught me making Nestles Toll House cookie dough and baking it without the chips.

Ingredients:
1/2 C melted butter
1 C packed dark brown sugar
1 egg, beaten
1 tsp vanilla
1/2 tsp baking powder
1/8 tsp baking soda
Pinch salt
1 C flour
1/4 C any of the following, alone or combined…not to exceed 1/4 cup:  butterscotch chips, chopped milk chocolate bar (Ghirardelli Luxe Milk Chocolate is my choice), pecans…or none at all

Directions:
Preheat the oven to 350°F.  Butter an 9x9 pan. With a fork mix together the melted butter and sugar in a bowl.  Add the egg and vanilla extract.  Stir until smooth.

Combine flour, soda, powder and salt.  Add to brown sugar mixture and stir well.  Add the chips and nuts if desired.

Spread evenly in pan.  Bake for 20-25 minutes or until a toothpick comes out clean. Top will be soft.  Blondies will continue to set while cooling so make sure to cool completely before cutting.  Cut into 9 - 3” squares.

PS:  I didn’t take a photo because the batteries in the camera were dead and I couldn’t find anymore.

Posted by Donna on Sunday, October 25, 2009 at 07:49 PM
Filed in: CookiesDesserts • ◊ Permalink
Comments (0)

Hello
Easiest brownies in the entire world and so good you might want to double batch in-case you eat half the batter.

4 eggs
2tsp vanilla
2 cups sugar
1 cup butter (2 sticks)
1 cup walnuts (optional)
1 cup flour
2 cups mini-mallows
4 squares of unsweetened chocolate
1 cup semi-sweet chocolate chips

1. Beat eggs until thick and lemon colored (I just guess!). Add sugar gradually, continuing to beat.

2. Melt butter, chocolate chips, squares together over a double boiler (or microwave… it’s easier!)

3. Add mixture with vanilla to egg mixture (nuts if used) and fold in flour- stir together.

4. Place in greased pan

5. Bake for ~30 min @ 350

(top secret family recipe so don’t give it out :D)

Posted by rachel on Monday, March 19, 2007 at 02:30 PM
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all done I’m a pretty crappy baker.  Mostly because I tend to treat recipes as a jumping off point for improvisation.  Unfortunately, baking takes no truck with people who wing it.  The sheer number of failed cakes, resolutely reclining souffles and other atrocities prove that I have no business creating any baked goods. I’ve had some good luck with brownies lately judging by the lack of complaints and Emergency Room visits from my food testing lab rats co-workers.

Oh… kinda funny story here. As I was buying sour cream for the topping (the stuff I had on hand had passed it’s expiration a good 2 1/2 years ago), a little kid looked at me with total disgust and said “Yuk! Why do you want to buy cream if it’s already sour?” Also if anyone has recipes for drinks made using kirschwasser that don’t taste worse than an unwashed urinal mint*, would you mind sharing them? I have an entire bottle of it that I don’t have any idea what to do with.

1 Cup All-purpose Flour
1/2 tsp Salt
3/4 Cup Butter
1/2 Cup Unsweetened cocoa
2 Tbs Kirsch (optional)
1 3/4 Cups Sugar, divided
3 tsp Vanilla extract, divided
4 large Eggs, beaten
3/4 Cup Dried cherries
1 Tub Sour cream (16 oz)

Preheat oven to 350; grease a 13” x 9” baking pan. Whisk flour and salt together in a small bowl.

Melt butter over low heat in a large saucepan, then remove from heat. Whisk in cocoa until smooth. Add kirsch, 1 1/2 cups sugar, and 2 teaspoons of the vanilla. Continue whisking until all liquid is mixed in, then add the beaten eggs. Keep whisking until combined.  Add flour and stir with a spatula until well blended. Toss in teh dried cherries and mix them in as well.

Pour batter into pan and spread evenly.  Bake about 20-25 minutes, or until a toothpick comes out fairly clean.

While the brownie is baking, combine the sour cream, the remaining 1/4 cup sugar and 1 teaspoon of vanilla.  Spread topping onto the brownie and put back into the oven for a bout 5 more minutes, or until the topping is set.

Cool on a wire rack and garnish with chopped semi-sweet chocolate if desired. 

* The only drink recipe on the bottle’s label called for 1 oz kirsch and 1 oz gin over ice and topping it off with grapefruit juice.

Vile.

Absolutely vile.

Posted by Mike on Saturday, January 20, 2007 at 04:25 PM
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Comments (2)

An adaptation of the traditional Derby Pie served at Derby Parties. Best served with coffee rather than a mint julep, but that's up to you.

For Crust:
1 1/2 cups flour
1 Tbsp sugar
1/2 Tbsp salt
6 Tbsp cold butter, cut into small pieces
2 Tbsp cold shortening, cut into small pieces

For filling
1 Cup sugar
6 Tbsp flour
8 Tbsp unsalted butter, melted
2 eggs
1 1/2 tsp bourbon or vanilla extract
1 cup pecans or walnuts, coarsely chopped
1 cup semisweet chocolate chips.

For the crust:
Sift flour, sugar and salt together into a mixing bowl. Work butter and shortening into flour with a pastry cutter or two knives until it takes on a coarse, mealy texture. Sprinkle in up to 4 Tbsp ice water, stirring with a fork until it just starts to hold together. Press dough inot a ball, then transfer to a floured surface. Knead dough several times, roll it into a ball, then flatten into a disk. dust with flour, wrap in plastic and toss in the fridge for an hour.

Preehat oven to 325. Remove dough from fridge and allow to come to room temperature before rolling out into an 11 inch round. Lay dough into bottom of a 9 inch pie pan, crimping the edges. Prick the bottom lightly all over.

For filling:
Combine sugar and flour in a medium bowl and mix together. stir in butter and eggs; mixing till it reaches a creamy consistancy. Stir in whiskey, then add chopped nuts and chocolate chips and mix well. Pour filling into pie crust and bake till crust is golden and filling is set, about 50 to 60 minutes. The filling will create a light crust over the top of the pie.

Allow to cool a bit before serving. May be served cold, but if served while slightly warm, you'll get the full benefit of the gooey filling and melted chocolate.
Posted by Donna on Tuesday, January 02, 2007 at 06:17 PM
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2 c. cooked rice
1/2 c. sugar
2 eggs, slightly beaten
2 c. milk
1/2 tsp. vanilla
1/4 c. raisins
1/2 tsp. powdered cinnamon

Place rice in bowl, add all ingredients, stir to mix. Pour into greased baking dish or pan. Bake about 25 minutes in a 350 degree oven.
Posted by Donna on Saturday, October 07, 2006 at 01:25 AM
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View image

Yield: 2

Ingredients:

Double Chocolate Raspberry Pudding

1/2 cup sugar (125 ml)
1/2 tsp salt (2 ml)
4 tbsp unsweetened cocoa (60 ml)
1 1/2 tbsp cornstarch (22 ml)
2 tbsp warm whole milk (30 ml)
1 cup heavy cream (250 ml)
1 oz semisweet chocolate, grated (28 g)
1 oz white chocolate, grated (28 g)
Splash of Chambord (raspberry liqueur)
1/2 tbsp vanilla extract (7 ml)

Directions:

Double Chocolate Raspberry Pudding

Mix together the sugar, salt, cocoa, cornstarch and milk in a small bowl until it makes a paste.

Heat the cream in a small saucepan until just before scalding, then add the dark and white chocolate, stir, and add the cocoa paste. Mix well and bring to a boil, stirring constantly. Add the Chambord and the vanilla. When the pudding begins to thicken, remove it from the heat and let it rest for 2 minutes.

Pour into temperature-resistant bowls or ramekins and refrigerate until set (at least 30 minutes). Let cool before serving.
Posted by Donna on Monday, February 06, 2006 at 07:51 PM
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Yield: 6

Ingredients:

Rice Pudding

1 1/2 cups whole milk
1 x 14 oz tin coconut milk
3/4 cup jasmine or basmati rice
1 cup sugar
6 whole green cardamom pods
2 cinnamon sticks
1 tbsp rose water

Topping

2 tbsp water
2 tbsp sugar
2 cups sliced strawberries
1/2 cup shelled pistachios, roughly chopped
1 tsp rose water
1/2 tsp ground pink peppercorns

Directions:

Rice Pudding

Bring milk, coconut milk, rice and sugar up to a simmer. Lightly crush cardamom pods with a knife and add to rice with cinnamon sticks. Simmer uncovered, stirring often, until reduced by half, about 40 minutes. Remove cardamom and cinnamon. Stir in rose water and chill.

Topping

Heat water and sugar to dissolve and allow to cool. Toss strawberries and pistachios in syrup and stir in rosewater and pink peppercorns. Spoon topping over each serving of rice pudding.
Posted by Donna on Thursday, February 02, 2006 at 04:25 PM
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1 large box cherry Jello (regular and sugar-free both work well)
1 can Mandarin oranges
1 apple, chopped (do not peel)
1 can whole cranberry sauce
1 can crushed pineapple (do not drain)
1/2 cup nuts (optional, I use walnuts)

Prepare the Jello according to the package directions. Put in the refrigerator and allow to thicken slightly. Stir in the remaining ingredients and refrigerate for a couple of hours (overnight is best.)
Posted by Donna on Monday, November 08, 2004 at 03:26 AM
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2 cups sugar
1 cup light corn syrup (dark will taste funny)
1 cup water
1 cup raw peanuts
1/2 tsp. salt
2T butter
2 tsp. baking soda

Heat sugar, corn syrup, and water over medium heat to the soft ball stage (234? F). Add peanuts when the temperature reaches 250? F. Continue cooking, stirring constantly, to the hard crack stage (290? F), and remove from heat. Quickly stir in the butter and baking soda, and beat until frothy. Pour onto buttered cookie sheets to cool.
Posted by Donna on Monday, November 08, 2004 at 03:19 AM
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4 squares unsweetened baking chocolate
1-1/2 sticks butter or margarine
2 cups sugar
4 eggs
1 cup flour
1 bag caramels (about 50)
1/3 cup whipping cream
2 cups pecan halves, divided

Preheat oven to 350?F. Line 13x9-inch baking pan with foil, with ends of foil extending over sides of pan to form handles. Generously grease foil.

Microwave unsweetened chocolate and butter in large microwavable bowl on HIGH 2 minutes or until butter is melted. Stir until chocolate is completely melted. Stir in sugar until well blended. Add eggs; mix well. Stir in flour until well blended. Spread half of the batter into prepared pan.

Bake 25 minutes or until top is firm to the touch.

Meanwhile, microwave caramels and cream in microwavable bowl on HIGH 2 minutes or until caramels begin to melt. Stir until caramels are completely melted. Stir in 1 cup of the pecan halves.
Spread caramel mixture evenly over brownie; top with remaining brownie batter. Sprinkle with remaining 1 cup pecan halves.

Bake an additional 30 minutes or until brownie feels firm to the touch. Cool in pan on wire rack. Remove brownie from pan; cut into 32 squares.
Posted by Donna on Thursday, September 23, 2004 at 08:40 AM
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2 - 7 oz. bars milk chocolate, broken into pieces
3 oz. white baking bar, chopped
1 - 7 oz. jar marshmallow cream
3/4 cup whipping cream (or half-and-half)
1/4 cup finely chopped almonds, toasted
3 T amaretto (optional)
Pound cake cubes or cut-up fruit

Combine chocolate, white baking bar, marshmallow cream, whipping cream, and almonds in a crock pot and cook on low for two to two and a half hours, stirring occasionally. When it's heated throughout and smooth, add the amaretto and serve immediately.
Posted by Donna on Wednesday, March 03, 2004 at 02:39 AM
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