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Mocha Chocolate Icebox Cake

5 Feb

Ingredients

2 cups cold heavy cream
12 ounces Italian mascarpone cheese
1/2 cup sugar
1/4 cup coffee liqueur, such as Kahlua
2 tablespoons unsweetened cocoa powder, such as Pernigotti
1 teaspoon instant espresso powder
1 teaspoon pure vanilla extract
3 (8-ounce) packages chocolate chip cookies, such as Tate’s Bake Shop
Shaved semisweet chocolate, for garnish

Directions

In the bowl of an electric mixer fitted with the whisk attachment, combine the heavy cream, mascarpone, sugar, coffee liqueur, cocoa powder, espresso powder, and vanilla.
Mix on low speed to combine and then slowly raise the speed, until it forms firm peaks.

To assemble the cake, arrange chocolate chip cookies flat in an 8-inch springform pan, covering the bottom as much as possible. (I break some cookies to fill in the spaces.)
Spread a fifth of the mocha whipped cream evenly over the cookies.
Place another layer of cookies on top, lying flat and touching, followed by another fifth of the cream.
Continue layering cookies and cream until there are 5 layers of each, ending with a layer of cream. Smooth the top, cover with plastic wrap, and refrigerate overnight.

Run a small sharp knife around the outside of the cake and remove the sides of the pan.
Sprinkle the top with the chocolate, cut in wedges, and serve cold.

 

– See more at: http://www.recipeboxcreations.com/2013/10/mocha-chocolate-icebox-cake.html?utm_source=BP_recent#sthash.yjXRPfor.dpuf

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Turtle Cheesecake Bars

13 Sep

Turtle Cheesecake
Crust


  • 3 cups finely chopped pecans
  • 1 stick unsalted butter, melted
  • 1/3 cup sugar
  • 1/4 teaspoon salt


Cheesecake Filling

  • 24 oz cream cheese, softened
  • 1/4 cup full-fat Greek yogurt or sour cream
  • 3/4 cup sugar
  • 1 tablespoon vanilla
  • 3 large eggs
  • 1 cup semi-sweet chocolate chips


Toppings

  • 1 cup coarsely chopped pecans, toasted
  • 1 11-oz bag caramel candy, unwrapped
  • 1 cup semi-sweet chocolate chips
  • 6 tablespoons milk, divided



Directions:

  • Preheat oven to 300 degrees.
  • Line a 13×9 pan with parchment paper, so that parchment extends over long side of pan.
  • In a bowl, mix crust ingredients together with a fork; press mixture onto bottom of prepared pan.
  • Bake crust for 20 minutes; while crust bakes, prepare filling.
  • Cream together cream cheese, yogurt or sour cream, sugar and vanilla.
  • Beat in eggs, one at a time.
  • After crust bakes, remove from oven and immediately sprinkle on 1 cup of semi-sweet chocolate chips.
  • Pour filling over chocolate chips and return to oven; bake for 50 minutes.
  • Allow cheesecake to cool for about hour, then place in refrigerator to chill overnight.
  • When ready to serve, remove cheesecake from pan using parchment paper and place on serving platter, then prepare toppings:
  • Toast pecans in oven for 10 minutes at 350 degrees.
  • Unwrap caramels and place in a microwave safe bowl, along with 4 tablespoons milk.
  • Microwave in 30 second intervals until caramels have melted and sauce is smooth.
  • Pour caramel sauce over cheesecake and immediately sprinkle on toasted and chopped pecans.
  • Place chocolate chips in a microwave safe bowl, along with 2 tablespoons milk, and microwave in 30 second intervals, about 2 minutes total.
  • Stir until smooth and drizzle over caramel-pecan topping.
  • Allow chocolate to set before serving.

Brownie Trifle

9 Sep


Ingredients:

1 (19 7/8 ounce) packages fudge brownie mix


1/4 cup water


1/2 cup vegetable oil


2 eggs


1 tablespoon dry instant coffee ( dry)


1 package chocolate flavor instant pudding and pie filling mix


2 cups milk


1 (6 ounce) packages English toffee bits ( reserving 2 tablespoons for garnish)


3 1/4 cups whipped cream


Directions:

Heat oven to 350F degrees.

Prepare brownie mix as directed on package for 13 × 9-inch rectangular pan, using water, oil and eggs and stirring coffee into batter.


Bake and cool as directed.


Cut brownies into 1-inch squares.


Place half of the brownie squares in the bottom of a 3-quart glass bowl.


Prepare pudding mix as directed on package for pudding, Pour half of the pudding over brownies in bowl.


Top with half each of the toffee bits and whipped cream.


Repeat with remaining brownies, pudding, toffee bits and whipped cream.


Sprinkle with reserved toffee bits.


Cover and refrigerate at least 4 hours before serving.


Cover and refrigerate any remaining trifle.

 

Chocolate and Peanut Butter S’mores

4 Sep

Anyone who’s outgrown classic s’mores will love this version: gooey-sweet melted marshmallow tempered by bittersweet chocolate cookies and salty roasted peanuts. 

Spread 1 tablespoon peanut butter (at room temperature, for easy spreading) onto a thin, crisp chocolate water (such as Nabisco Famous Chocolate Wafers). 

Slide 1 skewer-toasted marshmallow onto peanut butter. 

Top with a second wafer and squish down gently. Eat, licking fingers.

http://shine.yahoo.com/shine-food/8-delicious-smores-38-camping-desserts-204300126.html

Too Much Chocolate Cake

14 Aug

Ingredients:

1 (18.25 ounce) package devil’s food cake mix
1 (5.9 ounce) package instant chocolate pudding mix
1 cup sour cream
1 cup vegetable oil
4 eggs
1/2 cup warm water
2 cups semisweet chocolate chips
Directions:
  1. Preheat oven to 350 degrees F (175 degrees C).
  2. In a large bowl, mix together the cake and pudding mixes, sour cream, oil, beaten eggs and water. Stir in the chocolate chips and pour batter into a well greased 12 cup bundt pan.
  3. Bake for 50 to 55 minutes, or until top is springy to the touch and a wooden toothpick inserted comes out clean. Cool cake thoroughly in pan at least an hour and a half before inverting onto a plate If desired, dust the cake with powdered sugar.
  
 
http://allrecipes.com/recipe/too-much-chocolate-cake/detail.aspx

Kiss Pies

8 Aug

Ingredients:
 
1 refrigerated pie crust, thawed
14 Hershey Kisses of choice, I used Mint Truffle today 
1 egg white whisked with 1 Tbsp water
Powdered sugar for dusting


Directions:

1.Preheat oven to 350 degrees F. Roll out pie dough onto a lightly floured counter top. Place 10 kisses around the edges of pie dough, about 2 1/2 inches apart (as in the photo above). Take a knife and cut a 2 1/2-3 inch circle around kiss. Fold half of pie dough around top of dough and pinch edge around top of kiss. Now, fold up both sides of remaining dough up to the tip of the kiss pinching edge. Now press together edges and form criss cross as shown in photo, step 3. * *Continue cutting dough around kisses until all dough is used up.


2. Brush all little pies with an egg white wash then sprinkle with granulated sugar. Bake for 20-28 minutes or until little pies are golden. Remove and let cool for 5 minutes before transferring to cooling rack. Dust each with powdered sugar and serve.
about 14 little pies.


Katharine Hepburn’s Brownie Recipe

7 Aug

Ingredients

½ cup cocoa or 2 squares (2 oz.) unsweetened baker’s chocolate
1 stick (1/2 cup) unsalted butter
1 cup sugar
2 eggs
1/4 cup flour
1 teaspoon vanilla
Pinch of salt
1 cup roughly chopped walnuts or pecans

Directions
Melt butter with the cocoa or chocolate together in a heavy saucepan over medium low, whisking constantly till blended. Remove from heat and stir in the sugar. Whisk in the eggs and vanilla. Stir in flour, salt and walnuts. Mix well. Pour into a well buttered 8-inch square baking pan. Bake at 325 degrees for about 40 minutes till a toothpick inserted in the center comes out clean. Cool completely and cut into squares.

These brownies are very fudgy and may be somewhat difficult to slice cleanly; use a sharp knife and a spatula to help them loosen from the baking dish.

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