bounty chocolate: May 2013

CHEESECAKE FACTORY COPYCAT...CARROT CAKE CHEESECAKE!!!

HERE IS THE TOP VIEW AS IT HEADS INTO THE OVEN!

HERE IT IS READY TO CHILL...I CAN'T WAIT TO CUT IT OPEN!!!

This cake can be easily made gluten free...or not! I used coconut sugar in this, too! Of course, granulated sugar would be fine if you do not have coconut sugar!

1. Make cheesecake mixture and set it aside. Preheat oven to 350.

Cheesecake:

BEAT:

TWO 8-OUNCE PACKAGES OF CREAM CHEESE

2 EGGs

1 C. SUGAR

1/4 cup flour (I used "Cup4Cup brand to make it gluten free)

2. MAKE CARROT CAKE:

2 cups coconut sugar (or use regular)
1 1/3 cups vegetable oil
1 teaspoon pure vanilla extract
3 eggs
2 cups flour (Use "Cup4Cup" brand to make it GF)
2 teaspoons ground cinnamon
2 teaspoons baking soda
1 1/2 teaspoons kosher salt
1 pound baby carrots, grated in food processor.

Directions:
Electric mix sugar, oil and vanilla. Then add eggs. Add flour, cinnamon, soda and carrots and mix until combined.

3. Spray a 9-INCH springform pan with coconut oil (or pam) and pour in half the carrot cake batter. On top of it, dollop mounds of cheesecake using half the mixture. Pour on the rest of the carrot cake batter. Top it with mounds of the cheesecake mixture and only gently swirl it in a drop. Bake for 65-75 minutes or until done. For the last 10-20 minutes put a foil tent loosely over the cake if it is getting too brown. Next time I would place the springform pan on a cookie sheet to bake as some grease leaked into the oven so just a tip for you! Let cool completely before frosting.

4. Cream cheese Frosting:
Beat on high until creamy:
1 1/2c. confectioner's sugar sifted
4 ounces cream cheese
2 Tablespoons butter
1-2 tablespoons sour cream

Once spread on top of cake, decorate with pecan halves, if desired and chill! Serve with whipped cream and salted caramel, of course!

German chocolate cheesecake bars

I love making cheesecakes but hardly ever remember to buy cream cheese. And there are times when I happily bring home cream cheese packets only to remember, upon arriving, that there are no cookies for the cheesecake base. That's me - I can remember lines from a movie I saw 10 years ago but can't write a proper grocery list. :)
Last week, however, I managed to buy all the necessary ingredients

CHOCOLATE GLAZED, SALTED CARAMEL & CHOCOLATE CHIP COOKIE TART

RECIPE:

STEP ONE: Cookie dough-either use 1 1b, 6 ounces of Pillsbury or make this recipe:

1 cup plus 2 tablespoons flour
1/4 tsp. kosher salt
1/4 tsp. baking soda
6 Tablespoons soft butter
1/2 cup light brown sugar
1/4 cup regular sugar
1 tsp. vanilla extract

1 egg

1 cup mini semisweet chips

Cream butter and sugars. Add egg and vanilla until creamy. Add dry ingredients and fold in chips.

Press cookie dough into a 13 inch rectangular tart pan (click to see the one I used) lining the bottom and up the sides. Try to make the bottom slightly thinner although it will still puff up in the oven. Don't worry, we will flatten it later. Freeze it for 10 mins. Bake at 350 for about 25 minutes but check it at 20. You want it nicely browned. As soon as you remove it from the oven, press the bottom flat with the back of a spoon to create room for the caramel later. Cool completely before adding caramel. I have been known to speed this part up in the freezer.

STEP 2: Pour 1/2 cup salted Caramel into the center of the tart and chill again until firm. Homemade recipe follows:

BEST SALTED CARAMEL RECIPE-(This can be made a day ahead of time and makes 2 cups-save rest for another use!)
Ingredients:

2 cups sugar
1 2/3 cups heavy cream (WARM IT IN THE MICROWAVE FIRST)
2 Tbsp salted butter
3/4 tsp coarse sea salt

Method to make the caramel sauce:

1. Spread the sugar in an even layer in a large metal pot, at least 6 quarts. Set over a moderate heat and cook without stirring, until the sugar near the edge just starts to liquify.

2. Use a wooden spoon and begin stirring, encouraging the melted sugar around the edges toward the center, delicately stirring up any sugar melting on the bottom as well. The sugar will start to look pebbly as it cooks, but keep going until it is melted completely and an amber color. If you think it is cooking too fast, lower the heat and keep stirring. Be patient.

3. Continue to cook until the sugar turns deep brown. Once brown, take it off of the heat!!!!

4. Time to add the cream but here is my trick....only add a DROP at a time and stir, stir, stir. This will eliminate the seizing of your caramel and you will love me for this trick. Keep adding a drop at a time and stirring until all of the cream is mixed in. Be patient...you have a lot of cream so this will take a few minutes. Once smooth, add butter and salt. Let cool. Will store in fridge up to one month. HA! As if it will last that long...ever!!!! TOO delicious!! Makes 2 cups

STEP 3: Once the caramel is firm and cold you can pour on the chocolate glaze. I made the recipe below but did not use it all. Use the extra for dipping strawberries!

Pour it over the caramel tart to fill in the empty space! Top with fleur de sel when firm, if desired.

Chocolate Glaze: (love this glaze!!!! Cuts awesome!!!!!)
4 ounces butter
8 ounces dark chocolate chips

3 teaspoons light corn syrup

Microwave the butter and chocolate until smooth. Stir in corn syrup. Let sit a few minutes to thicken a bit.

CHICKEN PAN FRIED IN COCONUT OIL

Did you know that coconut oil is a healthy choice for pan frying? Yup! It also adds a delicious flavor-go ahead and try it!

Heat 2T. coconut oil.
COAT CHICKEN IN EGG, THEN A COMBO OF BREAD CRUMBS (I USED ALEIA'S GF) AND PARMESAN CHEESE.
PAN FRY UNTIL GOLDEN.
Sprinkle with sea salt.
Top with scallions.
LAY ON A RACK UNTIL READY TO SERVE.

CARAMEL THAT WILL STOP YOU IN YOUR TRACKS!

HOT CARAMEL IN THE WORKS!

Ready to step up the caramel in your world? Try this SECRET INGREDIENT caramel and you will forever snub hot fudge! Move over other toppings, there's a new caramel in town!

This caramel is quite spectacular! The addition of the secret ingredient-SOUR CREAM- adds an extra wow factor! And yet it is so simple to prepare!

from Baked

Ingredients:
1 cup sugar
2 tablespoons light corn syrup
1/4 cup water
1/2 cup heavy cream
1 teaspoon Fleur de Sel
1/4 cup sour cream

Directions: Combine the sugar and corn syrup with 1/4 cup of water in a medium saucepan, stirring carefully. Cook on medium, stirring until sugar has melted. Turn heat to high and cook without stirring for 6-8 minutes until dark amber in color. Remove from the heat, and slowly add the cream, and then the Fleur de Sel. Whisk in the sour cream and set aside to cool.

GLUTEN FREE POPTARTS-A DREAM COME TRUE THANKS TO GLUTINO!!!

ARE YOU GLUTEN FREE? ARE YOU MISSING POPTARTS IN YOUR WORLD? WELL, YOU'RE IN LUCK...IN FACT, YOU'RE GOING TO BE IN HEAVEN WHEN YOU TRY THESE POPTARTS FROM GLUTINO. THEY ARE NOTHING SHORT OF MAGNIFICENT. EVERYONE IN MY FAMILY LOVES THEM AND THAT EVEN INCLUDES THOSE OF US WHO CAN EAT GLUTEN! CHECK OUT GLUTINO HERE AND HERE! I CAN'T WAIT TO TRY OUT THE MUFFINS PICTURED IN THE BACK! I HAVE BEEN TOO BUSY EATING POPTARTS! LOL

Apple and polenta cake + a surprise from Cannes

I must confess that reading that “Blue is the Warmest Color” had won the Palme d’Or surprised me quite a bit: not because of the film itself – I haven’t seen it yet so I can’t judge – but because I would never expect a jury presided by Steven Spielberg, a director who very seldom makes adult films, would vote for such a bold film. Maybe Ang Lee had something to do with it (he should have been

CHERRY CHEESECAKE PIE SUPREME XO

I can't think of a better rainy day activity....My boys baked a long lost family recipe that was just found! The original recipe comes from their Grandma Sandi and it is her Famous Cherry Cheesecake Pie! I have a feeling their Grandma is smiling down on them, very proud! xo

1. Lay a Pillsbury crust in your pie pan. Pour in half a can (1 lb 5 oz) of cherry pie filling and bake at 425 for 15 minutes.

2. Electric Mix:
12 ounces softened cream cheese
1/2 cup sugar
2 eggs
1/2 tsp. vanilla

3. Pour the cheesecake mix on top of the hot cherry filling and REDUCE OVEN TEMP TO 350! Bake for an additional 25 minutes until set.

4. Cool completely. Pour the rest of the cherries from the can in the center of the pie. Pipe 1 cup sour cream around the edges and chill completely before cutting! Or pipe whipped cream instead!

Guinness brownies

One of the great things of having a blog for so long is that after all these years you and I have bonded in such a nice way that I no longer feel ashamed to tell you things like my caipirinha fiasco (no judgmental comments so far). :D I like me some booze occasionally, either for drinking or for baking.

Just like the cake I posted the other day these brownies are a great way of enjoying a beer

GRANDMA SANDI'S LONG LOST RECIPE HAS BEEN FOUND! CHERRY CHEESECAKE PIE IS IN THE WORKS!

I can't think of a better rainy day activity....My boys are baking a newly found recipe from their Grandma Sandi for her Famous Cherry Cheesecake Pie! Recipe coming to my blog soon!

STRAWBERRY AND NUTELLA BANANA CREPES WITH WHIPPED CREAM

Ingredients:

1 cup Gluten Free all purpose-Cup 4 Cup flour (Or regular flour)

2 eggs

3/4 cup milk

1 cup water (add slowly to see if you need it all)

2 Tablespoons melted butter

pinch salt

Directions:
Whisk all the above together. Heat a lightly buttered crepe pan over medium high heat. Scoop the batter on using a drop more than a 1/4 cup for each crepe. Tilt the pan to even and thin it out and cook about 2-3 minutes on each side. Remove to a plate. Top with 2 tablespoons nutella, sliced bananas, strawberries and whipped cream and fold in half. Top with more cream and berries! Dig in! Makes about 6-8 crepes.

****This recipe will work with regular flour too but add the water slowly as you may not need a full cup!

SNICKERS CHOCOLATE CHIP COOKIES

1 cup salted butter, room temperature
3/4 cup light brown sugar
1/4 cup dark brown sugar
1/2 cup granulated sugar
2 eggs
1 Tbsp vanilla
2 3/4 cups all purpose flour
1/2 tsp baking soda
1/2 tsp baking powder
1 tsp coarse sea salt
1 (12 oz) bag mini semi-sweet chocolate chips or regular chips
12 mini snickers, chopped (try freezing them!!!!)

Cream butter and sugars. Add in eggs and vanilla.
Add in flour, baking powder and soda and coarse sea salt.
Mix on low until combined.
Fold in all chocolate chips and snickers.
Bake at 350 on parchment lined sheets. For a 3 Tablespoon sized cookie bake 10-12 mins. Once removed, use a sharp knife to scrape away any melted snicker pieces from the cookie while hot.

basic choc chip recipe adapted from cookies and cups

Roasted tomato and mozzarella panzanella

I have a couple of friends and a brother who are salad haters – they simply can’t stand the sight of leaves piled up on a plate (it’s pretty much what I feel about Michael Bay’s movies, so I can relate). :) I personally love salads because I grew up eating vegetables by the bucketfuls since I was never a fan of meat, and the salads I make nowadays are packed with interesting ingredients such as

CHICKEN PAN FRIED IN AVOCADO OIL TOPPED WITH PESTO AND SERVED OVER A SALAD WITH STRAWBERRIES

BEST AVOCADO OIL EVER? CHOSEN FOODS AVOCADO OIL !
COAT CHICKEN IN EGG, THEN A COMBO OF BREAD CRUMBS (I USED ALEIA'S GF) AND PARMESAN CHEESE. PAN FRY UNTIL GOLDEN. LAY ON A RACK UNTIL READY TO SERVE.

PESTO: In a food processor, chop

2 cups basil and 6 garlic cloves.

Stream in 3/4c. olive oil.

Add 1c. parmesan cheese and 2 ounces pine nuts.

ADD 1 TSP SALT AND SOME FRESH PEPPER!

MAKE A SALAD WITH YOUR FAVORITE GREENS, STRAWBERRIES, CASHEWS, PARMESAN CHEESE AND WE USED ANNIE'S HONEY MUSTARD DRESSING! TOP WITH YOUR CHICKEN CUTLETS AND A DOLLOP OF PESTO!

REESE'S PEANUT BUTTER CUP COOKIES STUFFED WITH DOUBLE DARK CHOCOLATE GELATO

THERE TRULY ARE NO WORDS FOR THESE COOKIES. THEY ARE NOTHING SHORT OF PERFECT! MAKE SOME TODAY!!!
OVER THE TOP REESE'S COOKIESOver the Top Reese’s Peanut Butter Cookies

3/4 cup butter, soft
1 cup sugar
1 cup brown sugar
1 cup SKIPPY peanut butter
2 large eggs
2 tsp vanilla
1 tsp baking soda
1/2 tsp salt
2 1/2 cups flour
1 1/2 cup milk chocolate chips
32 mini Reese’s peanut butter cups, each cut into 4 pieces

Mix the ingredients down to the vanilla. Add soda, salt, and flour. Fold in chocolate chips.
Using and ice cream scoop, scoop dough (these are big cookies). Place 6 scoops of dough on ungreased cookie sheet. Use your hand and slightly flatten each scoop of dough. Cook for 12 minutes at 350.
Remove cookies from oven and lightly press 8 cut up pieces of the Reese’s peanut butter cups over the top of each cookie. Return to oven for 2 more minutes. Cool on baking sheet 2 minutes before placing on cooling rack. Makes 18 cookies.
ADAPTED FROM REAL MOM KITCHEN

TO MAKE SANDWICHES, ADD A SCOOP OF GELATO BETWEEN 2 COOKIES AND SERVE IMMEDIATELY!

Almond madeleines with limoncello glaze

It’s no secret I adore the Internet and to the list of great things that can be done with it I’ll add planning trips – flights, hotels, restaurant reservations, everything can be done with the computer, not to mention the travel blogs out there and their precious information about the places around the world – my dear friend Tania’s blog was a fantastic source when I was planning my trip to New

HOMEMADE OREOS

DID YOU KNOW OREOS ARE VERY EDUCATIONAL? THEY CAN ACT AS AN ACRONYM TO TEACH STUDENTS ABOUT OPINION WRITING! SEE MY COOKIE BASKET BELOW! OF COURSE, HOMEMADE OREOS ARE ALSO PERFECT FOR THIS LESSON...

OREO COOKIE:
BEAT:
2C. SUGAR
2C. BUTTER

ADD:
2 EGGS
2 TSP. VANILLA

ADD:
5C. FLOUR
1C. COCOA POWDER
1 TSP. SALT
ONCE A DOUGH FORMS, ROLL OUT, CUT ROUND SHAPES AND BAKE on A PARCHMENT LINED SHEET AT 350 8-10 MINS DEPENDING ON SIZE. COOKIES CAN BE FROZEN AT THIS POINT AND FILLED ANOTHER DAY!

FILLING:
1 CUP SOFT BUTTER
3 1/3 CUPS CONFECTIONERS SUGAR
1 TSP. VANILLA
1 T. HEAVY CREAM
BEAT ON HIGH UNTIL FLUFFY

SPOON SOME FILLING ONTO ONE HALF AND TOP WITH A SECOND COOKIE TO MAKE AN OREO SANDWICH. FOR DOUBLE STUF LOVERS, ADD EXTRA FILLING. I HAD LEFT OVER FROSTING FROM THIS BATCH TO USE FOR ANOTHER USE.
MADE APPROX 55 SANDWICH COOKIES-for the heart impression, lightly press in a cookie cutter before baking the cookies.