Snickers Cheesecake

MERRY CHRISTMAS

Everyone!

I hope you all have the most beautiful weekend!

So, are your holiday menus ready to go?

I'm lucky this year ... both moms are hosting!

Dessert only for me! Whoop Whoop!!

In case you're looking for a last minute,

fabulous dessert - I have just the one:

Ingredients
Crust:
2 cups Teddy Grahams, crushed
1 stick butter, room temp.
1/2 tsp. Salt

Filling:
32 oz. Cream Cheese, softened
3/4 cup Heavy Cream
4 eggs
1 1/4 cup Brown Sugar
2 tsp. Vanilla Extract
4 Snickers Bars, sliced in 1/4 inch pieces

Topping:
Caramel Sauce {store bought or homemade}
1/2 cup Roasted Peanuts, chopped

Method
Preheat oven to 350 degrees.
Mix crust ingredients together with fingers and pat down in a 8 or 9 inch spring form pan. Bake for 10-12 minutes, or until crust has browned slightly. Let cool. Line outside of pan with two layers of tin foil. Set aside.

Reduce heat to 325 degrees.
Place Snickers pieces down on cooled crust.
In a stand mixer, beat cream cheese until fluffy. Add cream, then eggs - one at the time - until well combined. Mix in sugar and extract. Pour batter on top of the Snickers lined crust. Place pan inside a larger pan or baking sheet with high sides. Put in oven and pour warm water in larger pan until about half way up cheesecake pan. Bake for 45-55 minutes, or until the center only slightly jiggles.

Let cheesecake come to room temperature. Pour caramel sauce all over top and sprinkle the peanuts evenly. Refrigerate over night.

This dish will totally

impress your family!!

It's a little work, 

but SO worth the effort!

My family went bonkers

for the creamy cake ...

the rich caramel topping ...

and the chocolaty crust!

And, the kids had so much 

fun finding candy bars in their slice!

I hope you all have a wonderful holiday weekend!

Enjoy your time with friends and family!

See you all in 2012!

Orange-Chocolate Cupcakes

Do y'all watch Cupcake Wars?

I just recently got into the show

and now DVR every episode 

so I don't miss a one!

I just LOVE all the ideas

and cutting edge flavors

that are discovered through 

the pressure to impress.

About 2 weeks ago

there was a contestant who 

used a hallowed out orange

as the cupcake liner ...

GENIUS, right!?!

Needless to say,

that got my juices flowing!

Here's my take:

Ingredients for Six Cakes
{adapted from Stefani Pollack of Cupcake Project}
Cupcakes:
3 Oranges
1/4 cup Flour
1/4 cup Brown Sugar
1/4 tsp Baking Powder
1/4 tsp Baking Soda
1/4 tsp Instant Coffee or Espresso
1/4 tsp Vanilla Extract
2/3 cup Dark Cocoa Powder
2/3 cup Orange Juice
3 tbsp. Butter, melted
1 egg
1/4 cup Dark Chocolate, roughly chopped
Zest of 1/2 Orange

Method
Preheat oven to 350 degrees.
Cut each orange in half and juice, reserving for later.

Hallow out the inside. Turn each half on it's side and slightly trim the bottom, giving it a flat surface to sit upon. Set aside.

In a small bowl, whisk all ingredients together until combined. Fill each half orange with batter, being sure not to over fill.

{ FYI: This is over-filled ... lol, made quite a mess! ;) }

Place each half orange on a baking sheet and bake for 18-20 minutes, or until a toothpick comes out clean when tested in cake. Let cool.

Nutella Ganache
1/4 cup Nutella
1/4 cup Dark Chocolate, roughly chopped
In a microwave safe bowl, place ingredients in the microwave and cook for 30 seconds. Remove and stir. Cook for 30 more seconds and stir again. It should be a great ganache consistency.
Dip cooled cupcakes into ganache.

Candied Orange Butterflies
If you would like to make these super cute and yummy little butterflies, I followed THIS recipe from foodnetwork.com.
Top each cupcake with a butterfly and serve with a spoon!

I don't even have words

to describe how

flippin' fantastic 

these little guys are!

The cake is

moist,

rich and

chocolaty ...

the ganache is

creamy,

smooth and

nutty ...

and the orange flavor

seeps into the cake

to flavor each bite 

perfectly!

{Oh, did I forget the butterfly? It adds wonderful flavor and crunch!}

Try 'em!

You will fall in LOVE!

Enjoy and

Happy Baking!

PARTY TIME:
Sweets For A Saturday - Sweet As Sugar Cookies
Weekend Wrap Up - Tatertots and Jello
Fat Camp Friday - Mangoes and Chutney
Weekend Show Off - Ladybird Ln.
Show And Tell - Be Different, Act Normal
Shindig Saturday - Kims Kandy Kreations
Strut Your Stuff - Six Sister's Stuff
Sweet Indulgence Sunday - A Well Seasoned Life
Savory Sunday - The Sweet Details
Savvy Homemade Mondays - Home Savvy A-Z
M.M.M. - C.R.A.F.T.
Craft-O-Matic Mondays
Amaze Me Mondays - Dittle Dattle
Mingle Monday - Add A Pinch
Recipe Sharing Monday - jam hands
Show Me What Ya Got - Not Just A Housewife
Topsy Turvy Tuesdays
What I Whipped Up Wednesday - Sugar and Dots
Cast Party Wednesday - Lady Behind The Curtain
What's Cooking Wednesday - Extreme Personal Measures
This Chick Cooks
Whatever Goes Wednesday - Someday Crafts
Sweet Treats Thursday - Something Swanky
Show Off Your Stuff - Fireflies and Jelly Beans
Recipe Swap - Prairie Story

Chocolate Peanut Butter Whoopies

I'm making whoopie today...

Pies, that is!

I recently bought the coolest cookbook eva!! 

Whoopie Pies

by Sarah Billingsley and Amy Treadwell

It's chock full of awesome and unique recipes! 

{Including the one I'm sharing with you today!}
So, I thought I'd whip some up for my BUNCO group.
We're meeting tonight ... Yay for FUN with the girls!!

Shells
Ingredients:
1 3/4 All Purpose Flour
1 tsp Baking Soda
1 tsp Baking Powder
1/2 tsp Salt
4 tbsp Butter, room temp.
4 tbsp Shortening
1/2 cup Brown Sugar, packed
1/2 cup Peanut Butter, smooth or chunky works great
1 tsp. Vanilla Extract
2 Eggs
1 1/2 cups Buttermilk

Method:
Preheat oven to 375 degrees.
Sift together the first 4 ingredients and set aside. In a stand mixer with the paddle attachment, mix butter, shortening, sugar, peanut butter and vanilla until combined. Add eggs, one at the time. Mix in half of the flour and then add half the buttermilk. Then, the rest of the flour can be added. Lastly, mix in the remaining buttermilk and beat on medium speed until smooth.

Dollop rounds of batter with a 2-tbsp spoon on a greased baking sheet, making sure each round is 2 inches from the other. Bake for 18 mins, or until slightly browned at the edges. Let cool completely on a rack.

Chocolate Ganache
Ingredients:
1 bag of your favorite Chocolate
1 cup Heavy Cream
1/4 tsp. Instant Coffee or Espresso

Method:
Melt chocolate {I used 60% Cocoa} and coffee into cream over a double broiler until smooth.

Filling
Ingredients:
3/4 cup Peanut Butter, smooth or chunky
1/4 cup Marshmallow Cream
1 cup Powder Sugar
1 tbsp Vanilla Extract
1 squeeze of a Honey Bear

Method:
Cream peanut butter and marshmallow together, add vanilla and honey. Slowly add sugar until a frosting forms. Beat for a minute or two on high to fluff the frosting.

Dip the flat side of the cooled shell into ganache. {I found that spreading it on each shell with a spoon was much easier and a little less messy} Place on parchment paper to set. When the chocolate has set, pipe frosting on the chocolate side of one shell. Top with another shell to create a sandwich. The pies now can be half dipped in more ganache ... or rolled in yummy candies/crushed cookies ... or drizzled in chocolate ... even simply eaten just as is.

I rolled mine in my hubby's favorite - Reese's Pieces!!

These are super peanut buttery with just the right cocoa kick! To.die.for.
My BUNCO group will love 'em tonight!

Enjoy and Happy Baking!

Parties I Linked To:
What I Whipped Up - Sugar and Dots
Whatever Goes Wednesday - Someday Crafts
Woot Woot Wednesday - The Tootsie Wootsie
Show Off Your Stuff - Fireflies and Jellybeans
Foodie Friday - Little Brick Ranch
Sweet Tooth Friday - Alli N Son
Sweets For A Sat - Sweet As Sugar Cookies
Weekend Wrap Up - Tatertots and Jello
Sweet Indulgence Sunday - A Well-Seasoned Life

Master Chef Inspires

Have y'all been keeping up with Gordon Ramsey's 

Master Chef?

Source

Whew! 

Huge props to those contestants! I couldn't imagine serving:

Graham Elliot

Source

Joe Bastainich

Source

-OR- Gordan Ramsey

Source

anything I've cooked! Talk about being intimidated!!

But, it sure does make for good TV!

Well, on Monday night's episode the home chefs were given the challenge of dessert with the main component being coffee or espresso. As we were watching more than half of them fail, hubs asked what I would have done.

Probably a French Macaron Trifle, I answered after a second's thought. I'm not even sure where the idea came from ... but, the moment I said it was the moment I knew I had to try it!

Chocolate Espresso French Macaron Trifle

It's basically several chocolate espresso macarons layered with espresso whipped cream. 

Whoa, right!?

It's super decadent and creamy with just the most wonderful mocha flavor. I'm gonna have to say it: Yum-o!

Alright - talk to you later!!

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Just kidding!! 

You want the recipe, doncha!?

Serves 4

12 Chocolate Espresso French Macarons

1 cup Whipping Cream

3 tbsp Powder Sugar

2 tsp Instant Coffee or Espresso Powder

1 tsp Vanilla Extract

For the macarons:

If you are lucky enough to have a French bakery in your area, feel free to buy your macarons!! However, if you are like me {living in a small town} and have no access to such, HERE is a fantastic recipe that spells everything out for ya! 

For the cream:

Start by whisking the cream on low and increase the speed as it thickens. Slowly add sugar, coffee and vanilla. Beat on high until stiff peaks form. *Watch the cream - if over beaten, it will become soupy and unusable.*

To assemble:

Start with gorgeous glasses or flutes and place a good tablespoon of cream in the bottom. Place a macaron down and then alternate, cream then cookie, until you have 3 layers. Top with a little more whip cream and a light dusting of cocoa powder or chocolate shavings.

I love this!! :) My anthem for life!!
Source

This is the WOW FACTOR our above judges are constantly referring to:

1. It's gorgeous! I mean, look at those layers of pure perfection!!
2. It's creamy mocha goodness - only the best way to end a meal!
3. It's got texture - smooth ganache meets cool whipped cream and then POW: chewy macaron fabulousness!

Have I got your wheels going yet?

Just imagine the flavor combinations:

Lemon Raspberry

Chocolate Orange

Strawberry Cream

White Chocolate Pistachio

Let your imagination run wild!!

Put this dish up for your harshest judges to try and let them vote...

I bet you'll keep your apron to cook another night!

Enjoy this awesome summer treat!

Parties I Linked Up To:

Whatever Goes Wednesday - Someday Crafts
Cast Party - Lady Behind The Curtain
Show Off Your Stuff - Fireflies and Jellybeans
Sweet Tooth Friday - Alli N Son
Sweets For A Saturday

Chocolate Caramel Dipped Peeps

Jade!! - my husband exclaimed from our den. 

These bunnies are good! 

{After 5 years of being together, whenever I come up with something extraordinarily yummy,
he always seems surprised! ;) }

The only way I can eat a Peep is when it's been dipped in DARK CHOCOLATE! 

Otherwise, they're just wacky sweet!

But, what would happen if I added a little chewy texture to the pot?

Well, I'll tell ya -

Mmmm... OmmNommNomm... happens!

Okay, what you need:

Caramel bits, cream, chocolate, peeps, parchment paper, sucker sticks

Melt caramel according to the instructions located on the back of the package {it says to use water, but I replaced that with heavy cream because ... well, why not?} Place a stick into the bottom of each Peep, dip them in the melted caramel and rest on parchment paper to dry. They will dry fairly quickly.

Then, dip in your favorite chocolate. { I heart 60% Cocoa } Feel free to decorate them as pretty as you want! I just drizzled with Pink White Chocolate.

I thought they were pretty adorable!

Incredible easy!

And, quite superb!
Enjoy!

Parties I Linked To:
Sweets For A Saturday - Sweet As Sugar Cookies
Shindig Saturday - Kim's Kandy Kreations
Saturday Mornings
Sweet Tooth Friday - Alli N Son
M.M.M. - C.R.A.F.T.

Peanut Butter Bar Brownies

Have you started thinking about Valentine's Day yet?

Still unsure about what to get your sweetie?

Well, I have a SIMPLE and sure to please gift!

And, it's SUPER SWEET!

This idea came from a very sweet friend who told me about a variation of the recipe I used. When she said it was a two layer brownie with a candy bar in the center, my mind started whirling with ideas and flavor combinations.

The first one had to be peanut butter though- it's my hub's favorite!

Here's What You Need:

• Your favorite brownie recipe
• 1/2 cup chopped mini Reese's cups
• 2 large Reese's chocolate bars

I used a traditional brownie recipe I had in my recipe drawer, but you can use any your sweetie loves! You could even use a box mix if you wanted to! {Little tip: To make mixes taste

homemade, add 2 tsp. instant coffee and 1 tsp. vanilla to batter. I promise he'll never know it came from a box!} I just stirred in the chopped Reese's cups when I got the batter together.

Grease an 8x8 square pan (if you're wanting to do a 9x13, you'll have to double this recipe) and pour half the batter into the pan. Remove the candy bars' wrappers and place on top of batter. Make sure you buy the large bars {around $2/bar}, otherwise it won't fit right.

Cover the candy bars with the remaining brownie batter and bake according to your recipe's instruction.

My friend gave me the tip of reducing the cook time by 5 minutes, so that the brownies would be a little more ooey gooey. I did this and it worked perfect! Thanks so much Amanda for the awesome idea!

So, does your sweetie not really like peanut butter?

NO PROBLEM!

Try:

• Hershey or Hershey Dark
• Hershey's Cookies and Cream or Symphony
• Ghirardelli Mint, Caramel, Raspberry, etc.

Use your imagination and his favorite things to come up with the perfect recipe for your man!

HAPPY VALENTINE'S DAY!

Parties I Linked To:

Sweet As Sugar Cookies

Someday Crafts
MOM'S CRAZY COOKING

Almond, Chocolate & Coconut Goodness

I had a STROKE OF GENIUS today- in form of a cupcake!

Introducing:

Almond Chocolate Chip

This is a super moist almond cake with dark chocolate chips folded in and topped with a sour cream buttercream frosting, toasted coconut and a luscious chocolate drizzle.

My inspiration for this cupcake is obviously the Almond Joy candy bar, which I love, love, love!! But, I had no idea how explosive the flavor of this cupcake would be! The cake is so light and moist...with a wonderful almond and dark chocolate flavor. The sour cream blends into the buttercream to create a sweet and tangy combination that is not overly sweet like some buttercream's can be. And, the toasted coconut on top finishes off this confection perfectly.

I have a new FAV!!

Jade Cahoon
Sweet Street Designer Cakes and Cupcakes
Place an order for a dozen at sweetstreetsc@aol.com

Chocolate-Zucchini Cupcakes

The end of Easter left me with two predicaments-

1. Almost a whole pint of Buttermilk
2. WAY too much Easter candy

And after making the go-to country buttermilk biscuits (that went very well with chicken fried steak and parsley potatoes- yeah, I know...terrible for you! Ohhh, it was so gooood, though!), I was stumped with what else to do with the left over buttermilk. One can only eat so many biscuits!

Thanks to PinkOfPerfection, I stumbled upon some fantastic recipes using buttermilk. One of which being Chocolate-Zucchini Cake.

I have made traditional zucchini cake many times, so the thought of mixing a vegetable with something sweet did not concern me...but, I must admit I never once considering this kind of flavor combination. Naturally, this sparked a "gotta absolutely make this never heard, seen or tasted confection...like RIGHT NOW!" response!

I found a highly rated recipe here and went to grating zucchini!

I did make a few changes including adding about a cup of dark chocolate chips and my secret weapon for all chocolate based cakes, a little coffee, to the batter.

Also, nearly all the recipes I found did not include a frosting- rather a chocolate chip/toasted nut topping...but, you know I have to do it my own little way...so, I topped my mini cakes with cream cheese frosting instead.

I finished each one by rolling them in chocolate curls, clear sugar crystals or chocolate sprinkles.


Now, I read the reviews at epicurious.com, so I had very high expectations. But, nothing could have prepared me for the uber-deliousness that is chocolate-zucchini cake! The cake itself is super chocolaty without being overly sweet and perfectly moist (thanks to this recipe's hero- the 2 cups of zucchini)! The chocolate chips give a nice bite to the cake and I promise you, you'd never know they were laced with vegetables! Can I also give myself two thumbs up for the cream cheese frosting? I mean, what a phenomenal pairing!


I made 2 dozen on Wednesday, which is church night at my house. So, those that make it to class will be greeted with a delight. I'm always nervous about sharing a new recipe...even when I've tried it and loved it...because you just never know, ya know!?! But, I don't think it would be possible not to love this cake!


So, if you ever find yourself wondering what to do with left over buttermilk or your garden is producing more zucchini than you can eat, you now have a chef tested/church group approved recipe at your fingertips! Now, I just need to figure out what I'm going to do with all of this leftover Easter chocolate!

ENJOY!

Jade Cahoon
Sweet Street Designer Cakes and Cupcakes
Collage courtesy of missandrea.typepad.com