Tag Archives: chocolate

What’s This

Chocolate Chip Pudding Cookies

pudding_cookies

Even tho I am retiring from the “blogging life” or at least taking a hiatus.  I couldn’t pass as the opportunity to adopt an orphan blog from Group B of the Secret Recipe Club.   A Spoonful of Thyme is a blog I have purused before so I was more than happy to pick out a goodie.  Since it was hubby’s birthday on Friday and I knew there would be lots of family gatherings I decided to head straight to the sweet stuff.  I came ever so close to making her Apple Cinnamon Bread Pudding until a quick double check indiciated that it had been a SRC post making it ineligible.   Thankfully there were a few DOZEN other recipes to select from and in the end I went with her Sprinkle Pudding Cookies.  I’m not a stranger to using pudding mixes as part of cakes in order to make them extra moist but this was a first for cookies and WOW!!!!  They cookies were so soft and moist – total melt in your mouth deliciousness.  I did have to swap out the sprinkles for chocolate chips as apparently most sprinkles taste nutty – which makes them a no go for my family.

What’s This

Serves: Makes 3 dozen cookies

Ingredients

3/4 cup butter, softened

1 cup granulated sugar

1 egg, plus 1 yolk

1 tsp vanilla

1 tsp baking soda

1/2 tsp kosher salt

1 (3.5 oz) box Jell-O Vanilla Instant Pudding

2 cups flour

1/2 cup mini chocolate chips (or sprinkles)

Instructions

  1. Preheat oven to 350° F and line two baking sheets with parchment paper or silicon baking mats.
  2. Cream together the butter and sugar on medium speed for 10 minutes or until fluffy. Add the egg, plus the additional yolk, vanilla, and salt - mix until well combined.
  3. Add the Jell-O Vanilla Instant Pudding along with the salt and mix before slowly adding the flour and mixing until just combined. Stir in the chocolate chips.
  4. Scoop and drop walnut size (2 tbsp) dough onto the prepared baking sheets. Space the cookies about 2-inches apart. Bake 8-10 minutes until the cookies are almost set and just turning a light brown around the edges. DO NOT over bake!!!!!!
  5. Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
http://dancingveggies.com/2016/09/whats-this.html

These were a huge hit with everyone – so much so that it’s a good thing we kept a few at home otherwise they would have disappeared before it was time for the picture!

In the Kitchen

Brigadeiros 

brazilian-truffles

I’m one week behind on this post, technically last week was Brazil week over at /52weeksofcooking but thankfully they have a three week grace period.  When I saw the challenge was to cook something from Brazil, the first thing that came to mind was meat – and lots of it.  Brazilian steakhouses are pretty popular and every year most of my GenCon friends go there for dinner the final night.  Obviously that’s not going to work for my blog but some research pointed me towards a simple and delicious dessert recipe.  Generally I stay away from the super chocolate heavy desserts in favor of caramel but these truffles seemed so easy I just had to give it a whirl.   I found a number of different recipes online, all of which had different cocoa:butter:milk ratios so I gradually added the cocoa until I got the right taste and consistency.

Brazilian Chocolate Truffles

Serves: Makes 12 truffles

Ingredients

14 oz can unsweetened condensed milk

2 tbsp unsalted butter

2 tbsp cocoa powder

sprinkles

Instructions

  1. Heat the unsweetened milk and butter in a saucepan over medium heat, once it begins to simmer whisk in the cocoa powder. DO NOT BOIL (reduce heat if needed)
  2. Continue stirring over medium heat until mixture begins to pull away from the side of the pan.
  3. Pour into a 8x8 baking sheet lined with wax paper and place in fridge for at least an hour.
  4. Remove from fridge and lightly flour hands or a melon baller. Form walnut sized and then roll in the sprinkles. Place on wax paper and allow to reset in the fridge for at least an hour.
  5. Serve and Enjoy!
http://dancingveggies.com/2016/04/in-the-kitchen.html

 Sprinkles are the traditional topping, or so Google tells me, but any small treat would work – shaved coconut, mini chocolate chips, nuts, or anything else that goes with chocolate!  One word of caution – I used Wiltons sprinkles for these and while they tasted normal to me both of my family members with nut allergies said they tasted very nutty.  I’m not sure if that’s unique to the white ones but will be avoiding this brand in the future!

Also want to wish a Happy 5th Birthday to my favorite nephew 😀

and Gumdrops

Cafe Mocha Cheesecake

cheesecake

Welcome to #16Cheesecakes – part 2!!!

Last year Camilla at Culinary Adventures with Camilla rallied some blogging friends to help her celebrate her 15th wedding anniversary. She was only looking for fifteen cheesecake recipes. But we posted waaaaaay more than #FifteenCheesecakes.  It was such a hit and we all had so much fun that she decided to see if she could get enthusiasm for another round of cheesecakes. Yep. This is an encore performance by some of her favorite foodie bloggers.

More than #SixteenCheesecakes

Last year I kept things rather simple with a chocolate caramel cheesecake – something I knew my husband would love.  As I mentioned last year, Joe and I also did a cheesecake at our wedding and it was the BEST decision ever.  This year I decided to go for something more my style: Cafe Mocha Cheesecake.  Don’t get me wrong, Joe’s a huge fan of coffee but not in his dessert so much as with his dessert.  I, on the other hand, prefer Double Dunker ice cream by Turkey Hill to almost anything!  Coffee and chocolate and just the hint of vanilla to keep things from being too overpowering – perfection!

Cafe Mocha Cheesecake

Serves: Serves 8-10

Ingredients

2 cups vanilla wafers, crushed

1 stick butter, melted

3 8oz packages of cream cheese, softened

3 eggs

1 cup white sugar

2 tbsp kahlua

2 tbsp espresso

1 cup dark chocolate chunks

Instructions

  1. Mix together the vanilla wafers and melted butter and press into a 9inch springform pan, going halfway up the sides.
  2. Preheat oven to 500
  3. In a blender mix together the cream cheese and sugar until creamy, about 7 minutes. Add in the eggs one at a time while mixing then add in the kahlua and espresso and mix for another 5 minutes.
  4. Fold in the chocolate chunks and spoon into the springform pan.
  5. Bake at 500 for 15 minutes, then turn heat down to 200 and bake for one hour, then turn the oven off and allow cheesecake to cool to room temperature before placing in the fridge for three hours.
  6. Serve and Enjoy!
http://dancingveggies.com/2016/03/and-gumdrops.html

Make sure to check out all the other fantastic cheesecakes – perfect addition to a holiday dinner or a substitution for dinner.

I Wanna Marry You

Chocolate Caramel Cheesecake

 choco_caramel_cheesecake

Welcome to #15Cheesecakes – an anniversary celebration for Camilla and her husband.  Like Joe and I, Camilla and her husband also celebrated their vows with a delicious cheesecake in place of the standard wedding fare.  So when I saw her call for 15 bloggers to make a cheesecake to help them celebrate I KNEW I had to be involved.  My first plan was to recreate our wedding cake, a fantastic Dulce de Leche creation but that didn’t exactly work out due to poor dulce de leche making skills on my side – thankfully I had back-up ingredients.  One of the biggest take-aways from doing all these blog challenges is to always, always, always have a back-up plan in place.  Sometimes the recipe just won’t cooperate while other times it will be life in general.   Thankfully my back-up cheesecake worked out perfectly!  The real trick is to gradually lower the temperature of the cake to prevent it from cracking – or at least that’s what I heard many moons ago and so far the “trick” works.

I Wanna Marry You

Ingredients

2 cups honey graham crackers (or honey Teddy Grahams in a pinch)

3 tbsp unsalted butter, melted

1 1/2 tsp caramel syrup, divided (I use Monin)

2 oz blocks of cream cheese, one reduced and one regular

1 8oz tub of plain yogurt

1/4 cup brown sugar

1/4 cup white sugar

2 eggs

2 tbsp grated dark chocolate

Instructions

  1. In a food processor, blend together the melted butter. 1/2 tsp of caramel, and graham crackers. Pulse until pieces are pea sized. Remove from processor and gently press in to an 8 inch springform pan - working from the middle and up the sides. Set Aside
  2. Cream together the sugar and cream cheese for 6 minutes. Then add the eggs one at a time, continue to cream then add the yogurt and caramel and cream for a final 6 minutes, or until mixture is creamy. Fold in half of the grated chocolate
  3. Preheat oven to 375
  4. Pour the cream cheese mixture in to the crust and spread out evenly, then top with the remaining chocolate. Bake for 35 minutes, then turn oven to 250 and bake for a final 15 minutes. Turn the oven off but keep cheesecake inside with the door slightly propped open. Once cool cover and place in the fridge for at least two hours.
  5. Serve and enjoy!
http://dancingveggies.com/2015/03/i-wanna-marry-you.html

Happy 15th Anniversary Camilla and!  May you have dozens and dozens and dozens of more cheesecakes together!  Also a happy early anniversary to my husband – 5 years together tomorrow and 3 years married (!!!) next month 🙂

Berry
Cheesecake Bars
by Baking and Creating with Avril
Cherry
Cheesecake Bites
by Cookaholic Wife
Chocolate
Caramel Cheesecake
by Dancing
Veggies
Chocolate
Cheesecake
by My Hobbie Lobbie
Chocolate
Topped Peppermint Cheesecake
by Amy’s Cooking Adventures
Creme
Brulee Cheesecake Bars
by Tara’s Multicultural Table
Easter
Basket Mini Cheesecakes
by Little Bit of Everything
Everyday
Cheesecake
by Things I Make (for Dinner)
Irish
Cream Cheesecake
by A Day in the Life on the Farm
Layered Cinnamon Streusel Cheesecake Cake by Famished Fish, Finicky Shark
Lowfat
Blackberry Cheesecake
by A Kitchen Hoor’s Adventures
Matcha-YuzuCheesecake with a Meyer Lemon Gelée by Culinary Adventures with Camilla
Mini
Churro Caramel Cheesecake
by Cheese Curd In Paradise
Mini Maple Pecan Cheesecakes by Join Us,
Pull up a Chair
Mom’s New York Cheesecake by Taste Cook Sip
Mudslide Cheesecake by Sew You Think You
Can Cook

{No Bake} Marshmallow Cheesecake by An Affair from
the Heart
No-Bake
Pumpkin Cheesecake
by Angels Homestead
Samoa’s cheesecake
by Goodie Godmother
Sopapilla Cheesecake Bars by The Savvy Kitchen
Sopapilla Puff Pastry Cheesecake by Pink Cake Plate
Skinny
Vanilla Bean Cheesecake
by Renee’s Kitchen Adventures
Twix
Cheesecake Brownie Torte
by Making Memories With Your Kids

Little Shop

Chocolate Thumbprint Cookies

choco_thumbprint_cookies

Bonus Secret Recipe Club Post!!!!  I love it when timing works out and I’m able to adopt a blog, especially when they are from a different group and thus one that I would never be assigned.  Today’s bonus post comes from Group D of the Secret Recipe Club and the awesomely named Feed Me Seymour – which has resulted in Little Shop of Horrors being stuck in my head for the last week! Feed Me Seymour is the product of Kim, who is the product of a pastry chef – which is why I had to pick a baked good.   There are so many tasty looking pastries on Kim’s blog, including her Blueberry Scones, but in the end I couldn’t resist giving her Chocolate Fudge Thumbprint Cookies a whirl.   I wound up making three varieties: one as written, one with nutella frosting (I blame these), and one with raspberry jam.

Little Shop

Serves: Makes 4 dozen cookies

Ingredients

Cookies:

1 cup unsalted butter, room temperature

1 ¼ cup white sugar

2 eggs

½ cup cocoa powder

2 ¼ cups all-purpose flour

¼ tsp salt

1 tsp. baking powder

Frosting:

¼ cup unsalted butter, melted

1/3 cup cocoa

1 ½ cups powdered sugar

½ tsp. vanilla extract

¼ cup light cream

Instructions

  1. Preheat oven to 350 degrees. Line baking sheets with parchment paper. In the bowl of a mixer, combine butter and sugar and beat until fluffy.
  2. Blend in eggs one at a time then slowly mix in the cocoa powder.
  3. Add in flour, salt and baking powder and mix until completely incorporated.
  4. Roll dough into 1 ½ inch balls. Place them on the cookie sheet and flatten them slightly.
  5. Bake for ten minutes. Remove from the oven and gently press with the back of a spoon (or thumb!) to form an indent before removing to cooling rack.
  6. To make frosting, stir melted butter into cocoa. Add powdered sugar and mix well.
  7. Add in vanilla then cream and stir well until it is spreadable.
  8. Use a spoon spread icing onto the indent of each cookie, repeat for another other topping desired.
http://dancingveggies.com/2015/02/little_shop.html

My gaming group LOVED these cookies!  It was insane to watch them disappear, I couldn’t fill the plate fast enough!!  While I preferred the raspberry version, the chocolate ganache and nutella ones were the first to disappear – tho not sure which one went first.   I’m sort of glad Kim’s original partner bailed, as this cookies were insanely good and by far the easiest thumbprint cookies I’ve ever tried!   Another win for the SRC and as a bonus I’m sending this over to /52weeksofcooking for their “two way” challenge tho technically I made these cookies three ways.

By the way this is only one of three posts today, so make sure to check out the others as well!