Chocolate Caramel Cheesecake

This was one of the few left over slices available to photograph after Nick's birthday. He requested this cheesecake and it did not disappoint. While the caramel flavor is subtle (especially considering the work it takes for it!) it is detectable and makes it all the more decadent. 

Ingredients

1 crumb crust (recipe below)

1 cup sugar

3/4 cup heavy cream

8 oz. fine-quality bittersweet chocolate (not unsweetened), chopped

1/2 cup sour cream

3 (8 oz.) packages cream cheese, softened

4 large eggs

1 tsp. vanilla extract

Directions

1. Make crumb crust as directed. Preheat oven to 350°F.

2. Cook sugar in a dry heavy saucepan over moderately low heat, stirring slowing with a fork, until melted and pale golden. Cook caramel withouts stirring, swirling pan until deep golden. Remove from heat and carefully add heavy cream (mixture will vigorously steam and caramel will harden). Cook over moderately low heat, stirring until caramel is dissolved. Remove from heat and whisk in chocolate until smooth. Stir in sour cream.

3. Beat cream cheese with an electric mixer until fluffy, then beat in chocolate mixture on low speed. Beat in eggs, 1 at a time, then vanilla, beating on low speed until each ingredient is incorporated and scraping down bowl between additions. 

4. Put springform pan with crust in a shallow baking pan. Pour filling into crust and bake in baking pan (to catch drips) in the middle of the oven 55 minutes, or until the cake is set 3 inches from the edge but the center is still slightly wobbly when the pan is gently shaken.

5. Remove cake from oven and place on a cooling rack. Run a knife around top edge of cake to loosen. (Cake will continue to set as it cools.) When completely cool, chill cake, loosely covered, at least 6 hours. Remove sides of pan and transfer cake to a plate or platter. Bring to room temperature before serving. 

Cheesecake keeps, covered and chilled, 1 week.

{I can't remember if I did a 'bath' this time, but I usually do for cheesecake.}

Crumb crust (I made double the crust as suggested. I had ample for the crust and some left to add on top- you might be able to get by with 1.5 the recipe)

1.5 cups finely ground cookies such as chocolate wafers (impossible to find! use choc. Teddy grahams)

5 Tbsp. unsalted butter, melted

1/3 cup sugar

1/8 tsp. salt

Stir together crust ingredients and press onto bottom and up the sides of a buttered 24 cm sprinform pan. Fill right away or chill up to 2 hours.

Cheesecake Recipe adapted from Epicurious.com crust recipe adapted from Gourmet Magazine, found on Smitten Kitchen

Chocolate Coconut Squares

  These are a tasty treat that are perfect for me right now: only one saucepan, no oven required, ingredients in my pantry, easy for little hands to help, and something we'll all love to nibble on. The original recipe calls them 'granola bars,' but they tasted far too much like a dessert to have that label. Granola implies (though is rarely true) healthy, and these are not exactly a health food. That being said, at least in these 'granola bars' you can pronounce and identify every ingredient. Despite the peanut butter, these have a predominately chocolate and coconut taste. I cut them into smaller pieces so they were easy to enjoy a little bit at a time-especially for little hands.


Ingredients


2 Tbsp. coconut oil
1/4-1/3 cup honey
1/2 cup natural, smooth peanut butter
1 cup old fashioned oats
1/2 cup shredded coconut
1/4-1/3 cup chocolate chips

Directions 

1. In a medium saucepan over medium heat, combine coconut oil, honey, and peanut butter. Stir constantly until melted. Remove from heat.

2. Stir in oats until well mixed. Add coconut and chocolate chips. Pour into a foil-lined 8x8 pan. Refrigerate until cooled. Once cooled, turn pan over onto a cutting board and cut into bars. Store in the refrigerator.


adapted from  The Marathon Mom

Peanut Butter Cookies with Blackberry Jam

adapted slightly from Giada

Ingredients

1 cup all-purpose flour
1/3 cup unsweetened cocoa powder
1/2 teaspoon baking soda
1/8 teaspoon fine sea salt
 1 stick (1/2 cup) unsalted butter, at room temperature, cut into 1/2-inch pieces
3/4 cup creamy peanut butter, at room temperature
3/4 cup sugar, plus 1/4 cup
1/2 packed cup light brown sugar
1 egg, room temperature, beaten
1 teaspoon pure vanilla extract
1/4 cup blackberry jam {I had raspberry on hand, so that's what I used}


Directions

1. Put an oven rack in the center of the oven. Preheat the oven to 375 degrees F. Line 2 baking sheets with parchment paper. Set aside.

2.  In a medium bowl, whisk together the flour, cocoa powder, baking soda, and salt. Set aside.
In a stand mixer, fitted with the paddle attachment, beat the butter, peanut butter, 3/4 cup of sugar, and light brown sugar together, scraping down the sides of the bowl as needed, until smooth, about 30 seconds. Add the egg and vanilla extract and mix until blended. With the machine running on low speed, gradually add the flour mixture until incorporated.

3. Put the remaining 1/4 cup of sugar in a small bowl. Form the dough into 1/4 cup-size balls-split in half- and roll in the sugar. Arrange 8 balls of dough, evenly apart, on each baking sheet. Using a round 1/4 teaspoon measure, or the thin end of a wooden spoon, make a hole in the center of each ball of dough, about 1/2 to 3/4-inch deep. Fill a ziploc bag with jam, cut one corner off, and squeeze about 1 tsp. jam into each hole. Bake for 11 to 14 minutes until the dough has spread and the surface of the cookies are crackled (mine were ready at 11). Cool for 5 minutes on cookie sheet and transfer to a wire rack to cool completely, about 20 minutes.

Chocolate Coconut Bars

from Brown Eyed Baker 

This might be the best sugar fix since chances are everything is in the cupboard and it takes less than 5 minutes to prepare. This might be the worst sugar fix because we ate the whole thing in 24 hours....

 
Ingredients 
 

1 cup all-purpose flour
1/8 teaspoon salt
4 ounces unsalted butter, melted and cooled to room temperature
1 cup light brown sugar
1 large egg
1½ teaspoons vanilla extract
1 cup sweetened coconut flakes
1 cup chocolate chips or chunks

additional coconut-for sprinkling on the top of the bars

Directions
 

1. Preheat oven to 350°F. Spray an 8-inch square baking pan with cooking spray.

2. Combine the flour and salt; whisk and set to the side.

3. Stir together the melted butter and brown sugar until smooth and creamy; beat in egg and vanilla extract until well blended.

4. Slowly beat in the flour and salt mixture until just blended. Next, stir in the coconut and chocolate chips. Scrape the batter into the pan. Make sure the batter is spread evenly, smooth with a spatula. Sprinkle extra coconut on top of the bars.

5. Bake for 25-30 minutes, or until set in the center but still soft. Do not overbake the bars. Let cool slightly before serving. Cut the bars into squares.

Stracciatella Semifreddo

 from Giada

Ingredients

Crust:
Vegetable oil cooking spray
3 (5 inches long by 3/4-inch wide) plain or almond biscotti (about 4 ounces) halved
1/4 cup toasted hazelnuts, see Cook's Note
1/2 stick (4 tablespoons) unsalted butter, melted

Filling:
8 egg yolks, at room temperature
1/2 cup sugar, plus 1/4 cup
1 tsp. pure vanilla extract
1/8 tsp. fine sea salt
1 cup heavy cream
3/4 cup chocolate-hazelnut spread (Nutella)

Directions

1. To prepare the crust, put an oven rack in the center of the oven. Preheat the oven to 350 degrees F. Spray a 9 by 5 by 3-inch nonstick loaf pan with vegetable oil cooking spray. Using 2 pieces of parchment paper, line the pan, allowing the excess to hang over the ends and sides.

In a food processor, blend the biscotti and hazelnuts together until finely ground. Add the melted butter and pulse until the crumbs are moistened. Using a flexible spatula, press the crumb mixture into the bottom of the prepared pan. Bake for 8 to 10 minutes until the edges of the crust are golden. Cool the pan on a wire rack for 20 minutes.

2. To prepare the filling-in a medium stainless steel or glass bowl, whisk together the egg yolks, 1/2 cup sugar, vanilla extract, and salt until smooth. Put the bowl over a pan of simmering water, making sure the bottom of the bowl does not touch the water. Whisk until the egg mixture is pale, thick and creamy, and an instant-read thermometer registers 160 degrees F, about 10 to 15 minutes. Put the bowl into a larger bowl of iced water to cool completely.

3. In another medium bowl, using an electric mixer, beat the cream until thick. Add the remaining 1/4 cup sugar and beat until the cream holds stiff peaks. Mix 1/4 of the cream into the cooled custard. Using a spatula, gently fold the remaining cream into the custard. Drop spoonfuls of the Nutella spread over the custard mixture and gently fold until just incorporated but still chunky. Spoon the mixture onto the prepared crust. Fold the overhanging parchment paper over the custard and freeze for at least 8 hours (preferably overnight) or up to 3 days.

 When ready to eat, run a thin-bladed spatula around the semifreddo between the parchment paper and the pan. Unfold the parchment paper and invert the semifreddo onto a platter. Peel off the paper and cut into 1-inch thick slices. Serve on chilled plates.

Cook's Note: To toast the hazelnuts, arrange in a single layer on a baking sheet. Bake in a preheated 350 degrees F oven for 8 to 10 minutes until lightly toasted. Cool completely before using.

Reese's Cup Chocolate Peanut Butter Cake

from Annie's Eats 

Ingredients

For the cake:
2 cups all-purpose flour
½ cup unsweetened cocoa powder
½ tsp. baking powder
½ tsp. baking soda
½ tsp. salt
2 sticks unsalted butter, at room temperature
1 ½ cups sugar
2 large eggs
2 large egg yolks
1 tsp. vanilla extract
1 cup buttermilk
4 oz. bittersweet chocolate, melted and cooled (optional)

For decorating:
1 ½ – 2 batches peanut butter frosting
miniature Reese’s cups, halved and/or chopped

Directions

1.  For the cake, center a rack in the oven and preheat the oven to 350°.  Butter two 9×2” round cake pans, dust the insides with flour, tap out the excess and line the bottoms with rounds of parchment paper.  Place the pans on a baking sheet.

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

3.  In a stand mixer fitted with the paddle attachment, beat the butter on medium speed until soft and creamy.  Add the sugar and beat for about 2 minutes, until thoroughly blended into the butter.  Add the eggs and yolks one at a time, beating for one minute after each addition and scraping down the sides of the bowl as needed.  Beat in the vanilla.  Reduce the mixer speed to low and add the dry ingredients alternately with the buttermilk; add the dry ingredients in 3 additions and the buttermilk in 2 (beginning and ending with the dry ingredients).  Mix each addition only until it is blended into the batter.  Scrape down the bowl and add the melted chocolate, if using, folding it in with a spatula.  Divide the batter between the prepared cake pans.

4.  Bake for 24-28 min minutes or until the cakes feel springy to the touch and start to pull away from the sides of the pans.  Transfer to wire racks to cool for about 5 minutes, then run a knife around the sides of the cakes, unmold them and peel off the paper liners.  Invert and cool to room temperature right side up.

     To assemble the cake, place one cake layer on cake stand.  Spread peanut butter frosting on top of the cake layer.  (If desired, sprinkle with chopped Reese’s cups.)  Place the second cake layer on top of the frosting.  Frost the top and outside of the cake with remaining peanut butter frosting. 

  

5.  Decorate with halved and chopped Reese’s cups as desired.

White Chocolate, Chocolate Cookies

from allrecipes.com


Ingredients

1 cup unsalted butter, room temperature
1 cup white sugar
3/4 cup packed brown sugar
2 eggs
1 tsp. vanilla
1 tsp. baking soda
1 tsp. baking powder
1/4 tsp. salt
1 1/4 cups unsweetened cocoa powder
1 3/4 cups all-purpose flour
2 cups white chocolate chips

Directions

1. Preheat oven to 350 degrees F (175 degrees C). Line cookie sheets with parchment paper.

2. In a large bowl, cream together the butter, brown sugar and white sugar until light and fluffy. Add the eggs one at a time, beating well with each addition. Add vanilla. In a medium bowl, whisk together the baking soda, baking powder, salt, cocoa, and flour. Gradually stir dry ingredients into the creamed mixture. Finally, fold in white chocolate chips. Use cookie scoop and arrange on prepared cookie sheet {dough will be a bit sticky}.

3. Bake for 8 minutes, until puffy but still soft. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.

Chocolate Oatmeal Bars

from Confectiona's Realm and A Hint of Honey

Ingredients  
for oatmeal layer:
2½ cups all-purpose flour
1 tsp. baking soda
1 tsp. salt
½ tsp. ground cinnamon
2 sticks (8 ounces) unsalted butter, at room temperature
2 cups (packed) brown sugar
2 large eggs
2 ½ tsp. pure vanilla extract
3 cups old-fashioned (rolled) oats
1 cup salted peanuts, coarsely chopped

chocolate layer:
14-ounce can sweetened condensed milk
2 cups (12 ounces) semi-sweet chocolate chips
2 tsp. unsalted butter
¼ tsp.salt
1 tsp. pure vanilla extract
¾ cup coarsely chopped salted peanuts


Directions

1. Preheat oven to 350 degrees Fahrenheit. Grease a 9 x 13" baking pan.

2. For the oatmeal layer, in a medium bowl, whisk together the flour, baking soda, salt and cinnamon. In a large bowl, beat the butter with an electric mixer on medium speed until soft and creamy. Add the brown sugar and beat for 2 minutes. Add the eggs, one at a time, beating for a minute after each addition. Add the vanilla and beat until light and fluffy. Reduce the speed to low and slowly add the dry ingredients, mixing until just combined. Stir in the oats and peanuts on low or by hand. Set aside 2 cups of the mixture. Press the remaining into the bottom of the prepared baking dish.

3. To make the chocolate layer, use a double boiler or set a heat-proof bowl over a saucepan filled with simmering water (make sure the bottom of the bowl doesn't touch the water). Combine the chocolate chips, sweetened condensed milk, butter, and salt in the bowl, and stir occasionally until melted. Remove from the heat and stir in the vanilla and peanuts. Pour the warm chocolate mixture over the oatmeal crust. Scatter chunks of the remaining oatmeal mixture over the top, it will not be even.

4. Bake in preheated oven for 25-30 minutes, until the top is golden brown and the chocolate layer appears dull and is starting to pull away from the sides of the pan. Cool for 2 hours on a baking rack. Run a dull knife around the sides of the pan to loosen and invert the pan onto a baking sheet or cutting board. Turn right side up and refrigerate 1 hour before slicing.
Makes approximately 32 bars (4 x 8)

Try at all different temperatures: chilled from the fridge, straight from the freezer (cut into smaller slivers), or room temperature. They will keep about 4 days at room temperature, a week in the refrigerator, or up to two months in the freezer.