Chocolate Delight, Chocolate Majesty or Chocolate Sin

This is an old southern desert made with a pecan shortbread crust. It's  is easy to make and kids of all ages love it.

4 Layers:

 Layer 1 --- Combine 1 cup of all purpose flour, 1/2 cup softened butter and 1 cup of chopped pecans.

Press into the bottom of a 13 by 9 inch dish and bake at 325 degrees for 25 minutes. Cool completely.

Layer 2 --- Mix 8 ounces of cream cheese and 1 cup of powdered sugar with an electric mixer until smooth. Fold in 8 ounces of Cool Whip until combined. Spread mixture on the crust.

Layer 2 --- Mix 2 boxes ( approximately 4 oz each ) of chocolate pudding with 3 cups of milk until thick. Spread on the cream cheese layer.

Layer 4 ---Spread remaining 8 ounces of cool whip onto chocolate layer and then sprinkle with 1/4 cup chopped pecans

Berry Cookie Cobbler

I'm not a big Sandra Lee follower but I discovered this recipe of hers years ago. Its easy and delicious.

Ingredients

• 2 bags  (12 ounces each) frozen mixed berries, thawed
• 1 container (21-ounce) apple pie filling
• 1/3 cup sugar
• 1 1/2 teaspoons ground cinnamon
• 1 roll (18-ounce) prepared sugar cookie dough
• Vanilla ice cream 

Directions

Preheat oven to 350 degrees

In a large bowl, mix berries, apple filling, sugar, and cinnamon. Transfer fruit mixture to an 8 by 8 by 2-inch baking dish. Crumble cookie dough over fruit, covering thickly and completely. Bake uncovered until cookie crust is golden and crisp, and juices bubble thickly, about 45 minutes. Serve warm with ice cream.

Mocha Ice Cream Cake

·        

( very frozen)

·         26 chocolate wafer cookies (about 6 ounces), broken into pieces

·         3 tablespoons unsalted butter, melted

·         2 quarts coffee ice cream, slightly softened

·         1/3 cup chocolate-covered coffee beans

·         2 1/4 cups chilled whipping cream

·         1/2 teaspoon vanilla extract

·         1 cup plus 2 tablespoons powdered sugar

·         1/2 cup plus 1 tablespoon unsweetened cocoa powder

Blend cookies in processor until finely ground. Add melted butter; process until crumbs are moistened. Press crumb mixture onto bottom of 9-inch-diameter springform pan with 2 3/4-inch-high sides. Freeze until firm, about 10 minutes.

Place ice cream in large bowl. Finely chop coffee beans in processor. Add to bowl with ice cream; stir until well blended. Transfer ice cream mixture to crust-lined pan. Smooth top. Cover with plastic wrap. Freeze overnight.

Combine whipping cream and vanilla in another large bowl. Sift powdered sugar and cocoa over. Using electric mixer, beat until soft peaks form. Spread mixture over top of cake. Freeze until cream is set, at least 1 hour. (Can be made 2 days ahead. Cover; keep frozen.) Sprinkle chocolate shavings over top of cake. Run knife between pan sides and cake to loosen. Remove pan sides. Using small metal spatula or knife, smooth cake sides. Let cake stand at cool room temperature 10 minutes before serving.

I doubled the cookie crust on this. Perfect for the hot weather and easy to make.

Strawberry Cheesecake

This red, white and blue cheesecake is perfect for memorial day or July 4th. It both looks and tastes amazing!

For the cake base I used Tyler Florence's cheesecake recipe:

Ingredients

Crust:

2 cups finely ground graham crackers (about 30 squares)
1/2 teaspoon ground cinnamon
1 stick unsalted butter, melted

Filling:

1 pound cream cheese, 2 (8-ounce) blocks, softened
3 eggs
1 cup sugar
1 pint sour cream
1 lemon, zested
1 dash vanilla extract

 Directions

Preheat the oven to 325 degrees F.

 In a mixing bowl, combine the  crust ingredients with a fork until evenly moistened. Lightly coat the bottom and sides of an 8-inch springform pan with non-stick cooking spray.

 Pour the crumbs into the pan and, using the bottom of a measuring cup or the smooth bottom of a glass, press the crumbs down into the base and 1-inch up the sides. Refrigerate for 5 minutes.

 For the Filling:

 In the bowl of an electric mixer, beat the cream cheese on low speed for 1 minute until smooth and free of any lumps. Add the eggs, 1 at a time, and continue to beat slowly until combined. Gradually add sugar and beat until creamy, for 1 to 2 minutes.

Add sour cream, lemon zest, and vanilla. Periodically scrape down the sides of the bowl and the beaters. The batter should be well-mixed but not overbeaten. Pour the filling into the crust-lined pan and smooth the top with a spatula.

 Set the cheesecake pan on a large piece of aluminum foil and fold up the sides around it. Place the cake pan in a large roasting pan. Pour boiling water into the roasting pan until the water is about halfway up the sides of the cheesecake pan; the foil will keep the water from seeping into the cheesecake. Bake for 45 minutes. The cheesecake should still jiggle (it will firm up after chilling), so be careful not to overcook. Let cool in pan for 30 minutes. Chill in the refrigerator, loosely covered, for at least 4 hours. Loosen the cheesecake from the sides of the pan by running a thin metal spatula around the inside rim. Unmold and transfer to a cake plate.

Note : Use heavy duty aluminum foil to wrap the pan. I wrap the pan once with foil and then I take a second piece of foil, set the  wrapped cake pan on it and just push it up loosely around the sides. Using this method I don't get soggy crusts.

 Then I added berries and a glaze to the cake.

 Arrange strawberries on cake pointed ends up, and blueberries as shown .

A glaze can be made in a number of ways, either you make a homemade glaze from cooked down fresh strawberries with a little sugar and some cornstarch to thicken the mixture or you use a prepared berry mixture that you boil and thicken with a little cornstarch if necessary. Which ever method you use the mixture should be strained with a fine mesh strainer and the solids discarded.

I had an open jar of Sarabeth's Strawberry Raspberry Spreadable Fruit ( about 3/4 full). I boiled the mixture in a sauce pan and then added a little cornstarch to thicken it. I strained the fruit mixture, let it cool and then brushed the berries with it  and then applied the rest to the cake itself. Sarabeth's is not inexpensive so use what you have or make your own. The raspberry  did add a wonderful taste to this cake though.

This cake is out of this world. Incredible! It actually tastes better than it looks!

Lemon Pudding Cake with Fresh Mixed Berries

I haven’t posted  here in a long time. I’ve been cooking. I’ve even been taking an occasional photo but I haven’t sat down and typed out a blog post in ages. The other day I was looking through some pictures  and came across a delicious  lemon desert I made about a month ago.

Thank goodness that a quick search on Google lead me to Tyler Florence.

This is the perfect hot summer desert; a lovely recipe that melts in your mouth.  It’s light and lemony.   Make it soon.

Ingredients

·         1 tablespoon unsalted butter

·         2/3 cup superfine sugar

·         2 eggs, separated

·         2/3 cup reduced fat buttermilk

·         2 tablespoons lemon juice

·         1 tablespoon lemon zest

·         1/4 cup all-purpose flour

·         1/4 teaspoon salt

Garnish:

·         1 cup fresh raspberries

·         1 cup fresh blueberries

·         1 cup fresh blackberries

·         2 tablespoons confectioners' sugar

·          

Directions

Preheat oven to 325 degrees F. Butter and lightly sugar 4 ramekins (about 1-cup size).

In a mixer, add egg yolks, buttermilk, lemon juice and lemon zest and beat until well combined. Reduce the speed to low and sift in flour, sugar and salt. Continue to mix until combined. Beat egg whites until you get stiff peaks then combine the 2 mixtures by gently folding them together, a little at a time. Divide evenly amongst ramekins then bake in a water bath - set ramekins in a roasting tray and fill with water halfway up the sides of the ramekins.

Bake for 60 minutes * (See Note Below) until the top springs back when gently pressed and the cakes have a nice golden brown color. Allow to cool slightly, then carefully invert onto a plate. Serve with fresh berries and dust with powdered sugar.

The reviews that I read on the food network suggested that it needed less than 60 minutes to cook. I took mine out of the oven after about 45 minutes. It probably could have used a few more minutes but not 60. The cakes looked cooked, the tops were slightly brown and a tooth pick came out clean. If you don’t have super fine sugar you can make your own. Just process sugar in your food processor and then measure out the 2/3 cups after you process it.

This is a fabulous recipe.

Cranberry Pistachio Biscotti

Biscotti from the Latin word biscoctus, meaning "twice-cooked or twice baked" refers to goods that are baked twice, so they are very dry and can be stored for long periods of time….that is if you can keep them around.

Filled with red cranberries and green pistachios these are wonderful Holiday cookies. They’re crisp and crunchy with soft and chewy cranberries. I make these every year for the holidays but they should be enjoyed year- round because they’re so delicious! So now that the craziness of the holidays is over these are perfect to enjoy with your morning coffee, cup of tea or hot chocolate as you enjoy the snow.







Dylan



This is Giada’s recipe. She dips them in white chocolate but I think they’re perfect plain.


Holiday Biscotti

Recipe courtesy Giada De Laurentiis

Ingredients

• 2 cups all-purpose flour

• 1 1/2 teaspoons baking powder

• 3/4 cup sugar

• 1/2 cup (1 stick) unsalted butter, room temperature

• 1 teaspoon grated lemon zest

• 1/4 teaspoon salt

• 2 large eggs

• 3/4 cup pistachios, coarsely chopped

• 2/3 cup dried cranberries

• 12 ounces good-quality white chocolate, chopped

• Red and green sugar crystals, for garnish

Directions

Preheat the oven to 350 degrees F.

Line a heavy large baking sheet with parchment paper. Whisk the flour and baking powder in a medium bowl to blend. Using an electric mixer, beat the sugar, butter, lemon zest, and salt in a large bowl to blend. Beat in the eggs 1 at a time. Add the flour mixture and beat just until blended. Stir in the pistachios and cranberries.

Form the dough into a 13-inch long, 3-inch wide log on the prepared baking sheet. Bake until light golden, about 40 minutes. Cool for 30 minutes.

Place the log on the cutting board. Using a sharp serrated knife, cut the log on a diagonal into 1/2 to 3/4-inch-thick slices. Arrange the biscotti, cut side down, on the baking sheet. Bake the biscotti until they are pale golden, about 15 minutes. Transfer the biscotti to a rack and cool completely.

Stir the chocolate in a bowl set over a saucepan of simmering water until the chocolate melts. Dip half of the biscotti into the melted chocolate. Gently shake off the excess chocolate. Place the biscotti on the baking sheet for the chocolate to set. Sprinkle with the sugar crystals. Refrigerate until the chocolate is firm, about 35 minutes.

The biscotti can be made ahead. Store them in an airtight container up to 4 days, or wrap them in foil and freeze in resealable plastic bags up to 3 weeks.

Blondies

White chocolate, dark chocolate, pecans, walnuts or macadamia nuts; it’s up to you. Use 1 cup of nuts and 1 cup of chocolate in any combination.

Adapted from Cooks

Cooking spray

1 1/2 cups flour

1 teaspoon baking powder

1/2 teaspoon salt

12 tablespoons unsalted butter, melted and cooled

1 1/2 cups brown sugar

2 eggs

1 1/2 teaspoons vanilla extract

1/2 cup semisweet chocolate chips

1/2 cup white chocolate chips

1 cup pecans, toasted and coarsely chopped

Adjust an oven rack to the middle position and heat the oven to 350 degrees. Line a 11 3/4 X 7 1/2-inch baking dish with 2 pieces of foil or parchment paper.  Coat the lined pan with vegetable cooking spray.

In a medium bowl, whisk the flour, baking powder and salt together. Set aside.

In a medium bowl, whisk the melted butter and brown sugar together until combined. Add the eggs and vanilla and mix well. Using a rubber spatula, fold the dry ingredients into the egg mixture until just combined. Do not overmix.

Fold in the semisweet and white chocolate chips and the nuts, and turn the batter into the prepared pan, smoothing the top with a rubber spatula.

Bake until the top is shiny and cracked and feels firm to the touch, for about25 minutes. Place the pan on a rack and let cool completely



Ridiculous.

John Barricelli's Carrot Cake

I love carrot cake but I haven't made one in years. This carrot cake was incredible. Wonderful for Easter.

Worth every calorie.

Delicious cold right out of the refrigerator too.


Makes one 8-inch layer cake


• 1 1/2 cups (3 sticks) unsalted butter, melted plus more for pans

• 3 cups all-purpose flour, plus more for pans

• 1 cup (3 ounces) pecan halves

• 1 pound large carrots, peeled

• 3 large eggs, room temperature

• 1/3 cup nonfat buttermilk

• 1 teaspoon pure vanilla extract

• 2cups sugar

• 2 tablespoons freshly grated ginger

• 2 teaspoons baking powder

• 1 teaspoon baking soda

• 1 teaspoon salt

• 1 teaspoon ground cinnamon

1. Preheat oven to 375 degrees. Butter two 8-by-2-inch round cake pans. Dust with flour, and tap out any excess. Set aside. Spread pecans in a single layer on an ungreased baking pan, and toast in oven until lightly golden, about 7 minutes. Remove from oven and let stand until completely cool. Reduce oven temperature to 300 degrees. Finely chop pecans and set aside.


2. Using the smallest holes (less than 1/4-inch in diameter) of a box grater, grate carrots, yielding 2 1/2 cups. Place carrots, eggs, buttermilk, vanilla, sugar, and ginger in a large bowl; mix until well combined.

3. Into a medium bowl, sift together flour, baking powder, baking soda, salt, and cinnamon. Using a rubber spatula, fold the flour mixture into the carrot mixture until combined. Fold in the butter and toasted pecans.

4. Divide batter between the two cake pans, and bake until a cake tester inserted into the center comes out clean, about 1 hour. Remove pans from oven, and transfer to a wire rack to cool, about 15 minutes. Turn cakes out onto rack; let stand until completely cool.

5. Using a serrated knife, trim tops of cakes so surfaces are level. Slice each layer in half crosswise. Place a layer on a cake stand or cardboard round, and spread 3/4 cup frosting over top. Place a second cake layer on top, and spread with another 3/4 cup frosting. Repeat with third layer and another 3/4 cup frosting. Place last cake layer on top, and spread the remaining frosting over the top and sides of assembled cake. Transfer to refrigerator, and chill 3 to 4 hours.

Orange Cream Cheese Frosting


Frosts one 8-inch layer cake


• 3/4 cup (1 1/2 sticks) unsalted butter, room temperature

• 3 bars (8 ounces each) cream cheese, room temperature

• 3 cups confectioners' sugar, sifted

• 1 tablespoon freshly grated orange zest

• 2 tablespoons freshly grated ginger

• Pinch of salt

1. Place butter in bowl of an electric mixer fitted with the paddle attachment, and beat on medium-high speed until fluffy, about 2 minutes. Add cream cheese, and beat until well combined and fluffy, about 2 minutes more. Add sugar, orange zest, ginger, and salt, and beat for 5 minutes.