Showing posts with label chocolate. Show all posts
Showing posts with label chocolate. Show all posts

Peanut Butter & Chocolate Cheesecake





I love cheesecake. In fact, I think it's safe to say I've never had one I didn't like. And my favorite one? All.
Recently my sister and I decided to have a little sweet tooth challenge. It was a Monday and why not? If you're making dessert on a Monday how bad can your day be?




Ingredients

1 ready made chocolate cookie pie crust
2 8 oz. packages cream cheese, softened
1 egg
3/4 c. granulated sugar
2 tsp vanilla extract
1 c. powdered sugar
1/3 c. creamy peanut butter
1 c. chocolate chips
1/3 c. coffee liqueur

Preheat oven to 325 F.

In a mixing bowl, combine one package of cream cheese, egg, vanilla, and granulated sugar. Beat on low until smooth.

Pour into pie crust and bake for 45 minutes, or until a tooth pick comes out clean. The cake will settle as it cools. Let it cool completely.

Using a double boiler method, melt 3/4 cup of the chocolate chips. Spread the chocolate on top of the baked cheesecake.

In a mixing bowl, combine the remaining cream cheese, peanut butter, and powdered sugar. Beat on a medium speed until creamy.

Spread 1/2 the mixture on the chocolate layer of the cake. Use the remaining mixture in a cookie press to pipe designs around the edge. If the mix is a little loose, chill for about 20 minutes in the fridge first.

Using a double boiler method, melt the remaining chocolate chips and blend in the coffee liqueur. Drizzle over the top and refrigerate.

Enjoy!

#MakingMondayGreat #OneDessertAtATime

Not your every day Red Velvet cupcake

Red Velvet cupcakes
 I love experimenting with recipes - especially desserts. I really like replacing traditional ingredients with new (to me) discoveries. Recently, I've been on a huge coconut kick. Coconut milk, coconut oil, coconut water - it's all good and good for you.

If you'd like to learn more about this wonderful functional food visit the Coconut Research Center. You might just become a convert! (It's okay - it's a tasty change)

And now for the recipe! (yum) - makes 12 cupcakes

Preheat the oven to 350 degrees F. Line muffin tin with paper cupcake liners.

Ingredients

1  1/4 c. flour
3/4 c. sugar
2  1/2 tbsp. cocoa
1/2 tsp salt
1 egg, beaten
2/3 c. coconut oil
1/3 c. coconut milk
1/3c. coffee (brewed strong)
1 tbsp red food coloring
1/4 tsp vanilla extract

Directions

Mix dry ingredients in a small bowl, set aside. In a separate bowl, warm the coconut oil slightly until liquid, blend with milk and coffee. Add beaten egg, red food coloring and vanilla extract. Using a mixer on a low setting, slowly add the dry ingredient mixture until fully incorporated. Add the cupcake batter to the cupcake liners until 3/4 full. Bake for 22 minutes, or until done. (toothpick comes out clean)

Let the cupcakes cool completely and frost (frosting recipe follows). Finish by topping with coarse chopped pecans and dark chocolate.

Vanilla Sour Cream Frosting (& yes, more coconut!)

1/2 c. coconut oil
1/2 c. sour cream
1 1/2 tsp vanilla
6 c. (approx.) powdered sugar
Coconut milk

In large mixing bowl combine coconut oil, sour cream, and vanilla. Beat with electric mixer on medium for about 30 seconds. Gradually beat in the powdered sugar.  Thin with coconut milk to desired consistency. Makes about 3 1/2 cups.



Nutrition Facts (without frosting)

  12 Servings

Amount Per Serving

  Calories
229.8

  Total Fat
13.5 g

   
  Saturated Fat
11.7 g

   
  Polyunsaturated Fat
0.6 g

   
  Monounsaturated Fat
1.1 g

  Cholesterol
15.5 mg

  Sodium
200.3 mg

  Potassium
40.2 mg

  Total Carbohydrate
27.3 g

   
  Dietary Fiber
0.7 g

   
  Sugars
16.7 g

  Protein
2.1 g





  Vitamin A
0.5 %
  Vitamin B-12
0.7 %
  Vitamin B-6
0.7 %
  Vitamin C
0.0 %
  Vitamin D
0.8 %
  Vitamin E
0.1 %
  Calcium
0.5 %
  Copper
3.1 %
  Folate
6.6 %
  Iron
4.6 %
  Magnesium
2.2 %
  Manganese
6.7 %
  Niacin
4.0 %
  Pantothenic Acid    
0.8 %
  Phosphorus    
3.1 %
  Riboflavin
5.1 %
  Selenium
6.5 %
  Thiamin
6.9 %
  Zinc
1.5 %



*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Nutrition data calculated using an online calculator at http://recipes.sparkpeople.com/recipe-calculator.asp 

Potato Candy

This is a great recipe from my childhood. To be honest, I was less than enthusiastic when my mother first suggested making potato candy. I love potatoes - baked, fried, mashed and scalloped....but candy? I was positive the experiment would end in failure. I couldn't have been more wrong.
One of the great things about this recipe is its inexpensive versatility. If you want a stiff, sculpture like dough then add more sugar. If you want a sweet glue to hold that gingerbread house together, use less sugar. You can create as many flavors as you like - you are only limited by the amount of flavor extracts you have. And the colors are equally endless.
Word of warning though: one small potato will make a lot of dough.

Things you will need:
1 small potato (boiled)
1 - 1 1/2 lbs confectioner's sugar
1 tbsp milk
Flavor extract
Food coloring
While the potato is still hot, mash it with a fork. Add about 1/2 cup of the sugar and continue to mash. The batter will turn to liquid. Add the milk, flavoring and food coloring and mix thoroughly. Continue adding sugar until the mixture reaches the stage you need for your project. For dough consistency, sprinkle sugar on a flat surface and knead the dough and add your sugar a little at a time.
For my candy hearts I added peppermint extract and green food coloring. After rolling out the dough and cutting out the shapes, I put the hearts on a parchment lined tray and allowed them to dry a little. Once they had hardened slightly, I frosted one side with melted dark chocolate and added sprinkles.

© 2013 E. Stilson-Ouderkirk