Layered Mocha Cheesecake

January 28, 2015 Leave a Comment
Layered Mocha Cheesecake

Layered Mocha Cheesecake

 

Recipe provided courtesy of Taste of Home magazine.  Find more great recipes at

www.tasteofhome.com

 

In my search for the perfect mocha cheesecake, I ended up with combining a few of my favorite recipes to create this delicious version.  It’s as much a feast for the eyes as for the palate!

Sue Gronholz                                                                     Beaver Dam, Wisconsin

Layered Mocha Cheesecake Recipe

 

Layered Mocha Cheesecake

1 ½ cups Oreo cookie crumbs

¼ cup butter, melted

Filling:       2 Tbsp. plus 1 ½ tsp. instant coffee granules

1 Tbsp. hot water

¼ tsp. cinnamon

4 packages (8 oz. each) cream cheese, softened

1 ½ cups sugar

¼ cup flour

2 tsp. vanilla extract

4 eggs, lightly beaten

2 cups (12 oz.) semi-sweet chocolate chips

Glaze:       ½ cup semi-sweet chocolate chips

3 Tbsp. butter

Chocolate-covered coffee beans, optional

 

Place greased 9 inch springform pan on double thickness of heavy-duty foil (about 18 inch square).  Securely wrap foil around pan.

In a small bowl, mix cookie crumbs and butter; press onto the bottom of prepared pan.  In another bowl, mix the coffee granules, hot water and cinnamon; set aside.

In a large bowl, beat cream cheese, sugar, flour and vanilla until smooth.  Add eggs; beat on low speed just until combined.

Divide batter in half.  Stir melted chocolate into one portion; pour over crust.  Stir coffee mixture into the remaining batter; spoon over chocolate layer.  Place springform pan in a large baking pan; add 1 inch of hot water to larger pan.

 

(Recipe for Layered Mocha Cheesecake was in www.tasteofhome.com, 2015)

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Slow Cooker Chocolate Lava Cake

December 2, 2014 Leave a Comment
Slow Cooker Chocolate Lava Cake

Slow Cooker Chocolate Lava Cake

 

Recipe provided courtesy of Taste of Home magazine.  Find more great recipes at

www.tasteofhome.com

 

Everyone who tries this dessert falls in love with it.  Using a slow cooker liner makes cleanup a breeze.

         Latona Dwyer                                                                    Palm Beach Gardens, Florida

 

Slow Cooker Chocolate Lava Cake Recipe

 

Slow Cooker Chocolate Lava Cake

1 package devil’s food cake mix (regular size)

1 2/3 cups water

3 eggs

1/3 cup canola oil

2 cups cold 2 % milk

1 package (3.9 oz.) instant chocolate pudding mix

2 cups (12 oz.) semi-sweet chocolate chips

 

In a large bowl, combine the cake, water, eggs and oil; beat on low speed for 30 seconds.  Beat on medium for 2 minutes.  Transfer to a greased 4 quart slow cooker.

In another bowl, whisk milk and pudding mix for 2 minutes.  Let stand for 2 minutes or until soft-set.  Spoon over cake batter; sprinkle with chocolate chips.  Cover and cook on high for 3-4 hours or until a toothpick inserted in cake portion comes out with moist crumbs.  Serve warm.        12 servings

 

(Recipe for Slow Cooker Chocolate Lava Cake was in www.tasteofhome.com, 2014)

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Coconut-Macadamia Biscotti

May 20, 2014 Leave a Comment

 

Coconut-Macadamia Biscotti

Coconut-Macadamia Biscotti

Recipe provided courtesy of Taste of Home magazine.  Find more great recipes at

www.tasteofhome.com

 

I came up with this recipe after my husband and I returned from our first trip to Hawaii.  Dipping these tropical treats in a good cup of coffee brings us right back to wonderful memories we made there.

                 Shannon Koene                                                                                Blacksburg, Virginia

 

Coconut-Macadamia Biscotti Recipe

Coconut-Macadamia Biscotti

6 Tbsp. butter, softened

¾ cup sugar

1/3 cup canola oil

3 eggs

2 tsp. vanilla

1 tsp. coconut extract

3 ¼ cups flour

1 ¾ tsp. baking powder

¼ tsp. salt

1 cup flaked coconut, toasted and finely chopped

1 cup macadamia nuts, coarsely chopped

2 cups (12 oz.) semi-sweet chocolate chips

2 Tbsp. shortening

 

Preheat oven to 350 F.  In a large bowl, beat butter, sugar and oil until blended.   Beat in eggs and extracts.  In another bowl, whisk flour, baking powder and salt; gradually beat into creamed mixture.  Stir in coconut and nuts.

Divide dough in half.  On parchment lined baking sheets, shape each half into an 8×3 inch rectangle.  Bake about 25 minutes or until set.

Place pans on wire racks.  When cool enough to handle, transfer baked rectangles to a cutting board.  Using a serrated knife, cut crosswise into ½ inch slices.  Return to pans, cut side down.

Bake 15-18 minutes on each side or until golden brown.  Remove from pans to wire racks to cool completely.

In a microwave, melt chocolate chips and shortening; stir until smooth.  Dip each cookie halfway into mixture; allow excess to drip.  Place on waxed paper until set.  Store in airtight container.      2 ½ dozen

 

(Recipe for Coconut-Macadamia Biscotti was on www.tasteofhome.com, 2014)

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Coffee Shortbread

April 29, 2014 Leave a Comment
Coffee Shortbread

Coffee Shortbread

 

Recipe provided courtesy of Taste of Home magazine.  Find more great recipes at www.tasteofhome.com

 

You’ll be remembered for these cookies when you serve them for a morning coffee or at a gathering.  Melted chips drizzled on top make them look fancy, but they’re so easy to make.

         Dixie Terry                                                                          Goreville, Illinois

 

Coffee Shortbread Recipe

Coffee Shortbread

1 cup butter, softened

½ cup packed brown sugar

 ¼ cup sugar

2 Tbsp. instant coffee granules

2 cups flour

¼ tsp. salt

½ cup semi-sweet chocolate chips, melted

½ cup vanilla or white chips, melted

In a large bowl, cream the butter, sugars and coffee granules until light and fluffy.  Combine flour and salt; gradually add to creamed mixture.

On a lightly floured surface, roll dough to ¼ inch thickness.  Cut with floured 2 inch to 3 inch cookie cutters.  Place 2 inches apart on ungreased baking sheets.

Bake at 300 F. for 20-22 minutes or until set.  Remove to wire racks to cool.  Drizzle with melted chips.

5 dozen

 

(Recipe for Coffee Shortbread was on www.tasteofhome.com, 2014)

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Tiramisu Coffee

April 23, 2014 Leave a Comment

 

Tiramisu Coffee

Tiramisu Coffee

This recipe, Tiramisu Coffee is from The Cooking Club Magazine.

 

Tiramisu Coffee Recipe

Tiramisu Coffee

4 oz. semi-sweet chocolate chips (2/3 cup)

16 oz. freshly brewed espresso or very strong coffee, divided

8 oz. heavy whipping cream

½ cup powdered sugar

1 tsp. almond extract

4 to 5 oz. Kahlua or other coffee liqueur

1 Tbsp. grated chocolate

Melt chocolate chips with 4 oz. (1/2 cup) of the coffee in small heatproof bowl set over saucepan filled with 1 inch almost simmering water (bowl should not touch water).  Let stand until chocolate is almost melted, stirring occasionally.  Remove from heat; let stand until chocolate is melted and smooth.

Meanwhile, combine cream, sugar and almond extract in medium bowl; beat at medium-high speed until soft peaks form.

Divide chocolate mixture into 4 small coffee cups; stir in remaining coffee.  Add Kahlua and top whipped cream.  Garnish with grated chocolate.

 

(Recipe for Tiramisu Coffee came from Cooking Club Magazine, 2014)

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Best Coconut Chocolate Cake

February 10, 2014 Leave a Comment

 

Best Coconut Chocolate Cake

Best Coconut Chocolate Cake

Recipe provided courtesy of Taste of Home magazine.  Find more great recipes at

www.tasteofhome.com

 

I hope other families enjoy this coconut chocolate cake as much as my family does.

            Dorothy West                                                                    Nacogdoches, Texas

 

Best Coconut Chocolate Cake Recipe

Best Coconut Chocolate Cake

 

2 cups flour

2 cups sugar

1 tsp. baking soda

½ tsp. salt

1 cup butter, cubed

1 cup water

¼ cup baking cocoa

2 eggs

½ cup buttermilk

1 tsp. vanilla

Topping:   1 can (12 oz.) evaporated milk, divided

1 ¼ cups sugar, divided

20 large marshmallows

1 package (14 oz.) coconut

2 cups slivered almonds, toasted, divided

½ cup butter, cubed

1 cup semi-sweet chocolate chips

In a large bowl, combine the flour, sugar, baking soda and salt.  In a small saucepan, combine the butter, water, cocoa.  Cook and stir until butter is melted; add to dry ingredients.  Combine the eggs, buttermilk and vanilla; add to chocolate mixture and mix well.

Pour into a greased 15×10 inch baking pan.  Bake at 350 F. for 20-25 minutes or until a toothpick inserted near the center comes out clean.

Meanwhile, in a large saucepan, combine 1 cup evaporated milk, ¾ cup sugar and marshmallows; cook and stir until marshmallows are melted.  Remove from heat; stir in coconut.  Immediately sprinkle I cup almonds over cake.  Spread coconut mixture over top.  Sprinkle with remaining almonds (pan will be full).

In a small saucepan, combine butter with remaining milk and sugar.  Cook and stir until butter is melted.  Remove from the heat; stir in chocolate chips until melted.  Drizzle over almonds.  Cool on a wire rack.

35 servings

(Recipe for Best Coconut Chocolate Cake was on www.tasteofhome.com, 2014)

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Marshmallow Fudge

January 2, 2014 Leave a Comment
Marshmallow Fudge

Marshmallow Fudge

 

Recipe provided courtesy of Taste of Home magazine.  Find more great recipes at www.tasteofhome.com

 

It’s nearly impossible to resist this rich chocolate delight.  Chock-full of marshmallows and graham crackers, no one will believe that this tantalizing treat is low in fat.

          Holly Mann                                                                        Temple, New Hampshire

 

Marshmallow Fudge Recipe

Marshmallow Fudge

1 1/3 cups semi-sweet chocolate chips

2/3 cup fat-free sweetened condensed milk

1 tsp. vanilla

1 1/3 cups miniature marshmallows

2 whole reduced-fat graham crackers, broken into bite-size pieces

Line an 8 inch square pan with foil and coat with cooking spray; set aside.  In a small heavy saucepan over low heat, melt chocolate chips with milk; stir until smooth.  Remove from heat, cool for 2 minutes.  Stir in vanilla.  Fold in marshmallows and graham crackers.

Pour into prepared pan.  Refrigerate for 1 hour or until firm.

Using foil, lift fudge out of pan.  Discard foil; cut into 48 pieces.             4 dozen

 

(Recipe for Marshmallow Fudge was on www.tasteofhome.com, 2013)

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Cranberry-Swirl Cheesecake Bars

December 16, 2013 Leave a Comment
Cranberry-Swirl Cheesecake Bars

Cranberry-Swirl Cheesecake Bars

 

This dessert combines the best parts of cheesecake – an unctuous creamy filling and a cookie crumb crust – in an easy-to-make bar.  Jellied cranberry sauce creates the vibrant swirl of flavor and color.  Chill the bars at least 2 hours before serving.

 

Cranberry-Swirl Cheesecake Bars Recipe

Cranberry-Swirl Cheesecake Bars

20 chocolate wafer cookies, coarsely broken

¼ cup semi-sweet chocolate chips

1 Tbsp. plus 1/3 cup sugar, divided

3 Tbsp. unsalted butter, melted

¾ cup (14 oz., can) jellied cranberry sauce

1 tsp. grated orange peel

2 (8 oz. each) cream cheese, softened

1 egg

1 egg yolk

½ tsp. vanilla

Heat oven to 350 F.  Line 8 inch square baking pan with foil, leaving edges slightly overhanging; lightly coat bottom with cooking spray.  Pulse cookies, chocolate chips and 1 tablespoon of the sugar in food processor until finely ground.  Add butter; pulse until moist clumps form.  Press into bottom of pan.

Bake 8 minutes or until set. Cool completely on wire rack.

Meanwhile, puree cranberry sauce and orange peel in food processor until smooth; remove.  Pulse cream cheese and remaining 1/3 cup sugar in clean food processor until smooth.  Add egg and egg yolk one at a time, pulsing briefly until blended.  Add vanilla; pulse just until blended.  Pour over crust.

Pour cranberry mixture in large spoonfuls randomly over top of cheesecake mixture.  Run thin knife gently through batter to swirl.

Bake 25 to 30 minutes or until cheesecake is just set but not firm and toothpick inserted in center comes out clean.  Cool completely in pan on wire rack.  Refrigerate 2 hours or overnight until firm.  Use foil to remove bars from pan before cutting.  Store in refrigerator.               16 bars

 

(Recipe for Cranberry-Swirl Cheesecake Bars was in Cooking Club magazine, Winter 2014)

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Pumpkin Chip Muffins

November 8, 2013 Leave a Comment

 

I started cooking and baking at a young age, just like my sisters and brothers.  Our mother was a very good teacher, and she told us all that we would learn our way around the kitchen.

         

Pumpkin Chip Muffins

Pumpkin Chip Muffins

       Cindy Middleton                                                              Champion, Alberta

 

Pumpkin Chip Muffins Recipe

Pumpkin Chip Muffins

4 Eggland’s Best Eggs

2 cups sugar

1 can (15 oz.)solid-pack pumpkin

1 ½ cups canola oil

3 cups flour

2 tsp. baking soda

1 tsp. baking powder

1 tsp. cinnamon

1 tsp. salt

2 cups (12 oz.) semi-sweet chocolate chips

 

In a large bowl, beat the eggs, sugar, pumpkin and oil until smooth.  Combine the flour, baking soda, baking powder, cinnamon and salt; gradually add to pumpkin mixture and mix well.  Fold in chocolate chips.  Fill greased or paper lined muffin cups three-fourths full.

Bake at 400 F. for 15-18 minutes or until a toothpick inserted near the center comes out clean.  Cool in pan 10 minutes before removing to a wire rack.         2 dozen muffins

 

(Recipe for Pumpkin Chip Muffins came from Taste of Home (tasteofhome.com)

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Fudge Berry Pie

August 16, 2013 Leave a Comment
Fudge Berry Pie

Fudge Berry Pie

Recipe provided courtesy of Taste of Home magazine.  Find more great recipes at

www.tasteofhome.com

 

“I’ve made this pie several times and it always gets great reviews”. With its refreshing berry flavor and chocolate crust, the no-bake delight is sure to receive thumbs –up approval from your gang, too.

                Sharlene Cullen                                                                Robbinsdale, Minnesota

 

Fudge Berry Pie Recipe

Fudge Berry Pie

2 packages (10 oz. each) frozen sweetened raspberries or slices strawberries, thawed and drained

¼ cup corn syrup

1 carton (12 oz.) frozen whipped topping, thawed, divided

1 chocolate crumb crust (9 inches)

1 cup (6 oz.) semi-sweet chocolate chips

In a blender, add berries; cover and process until pureed.  Pour into a large bowl.  Stir in the corn syrup.  Fold in 2 cups of whipped topping.  Spoon into the crust.  Cover and freeze for 2 hours or until firm.

In a large saucepan, combine 1 cup of whipped topping and chocolate chips; cook and stir over low heat until smooth.  Spread over filling.  Cover and freeze for 4 hours or until firm.

Remove from the freezer 30 minutes before serving.  Top with remaining whipped topping.                                                                             6-8 servings

(Recipe for Fudge Berry Pie was in tasteofhome.com)

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