Easter Egg Cake Balls This is one of my older, but favorites so I’m reposting one of my favorites for Easter. These were a big hit and I’m sure I’ll be making them again this year! Although I don’t quite get it as I guess I’m just not that much …
Easter Egg Cake Balls Since I’ve been quite busy lately, I’m taking advantage of timing and reposting one of my favorites for Easter. These were a big hit and I’m sure I’ll be making them again this year! Although I don’t quite get it as I guess I’m just not …
I have done lots of cookie swaps, but this was my first cyber exchange and it was great fun! Each participant made 3 dozen cookies and sent 1 dozen each to 3 other participants. Sponsored by Julie and Lindsay of thelittlekitchen.net and loveandoliveoil.com. In case you missed out or want more information, …
These are wonderful holiday cookies and is one of five recipes chosen to be published in the Las Vegas Review Journal . Starting with a basic sugar cookie dough I added two of my favorites, pecans and cherries and of course for the rest of the family they had to …
This is a challenge I could really appreciate! Freshly baked croissants, using Julia Child’s recipe. What could be better? Although I love them I’ve never attempted these before and I have to admit it takes a while, mostly just waiting for them to rise though so the actual work wasn’t …
Recipe for Chocolate Cream Cheese Panna Cotta
The birthdays just keep coming. This time my friend’s son who is fond of chocolate cake pops. I tried sending over white chocolate/strawberry cake ones once and they just didn’t make the grade (a polite thanks but next time could you make all chocolate) so we’re back to chocolate. I …
Wonderful candy recipes for chocolates, white chocolate lime, honey almond paste, honey caramel with red pepper flakes and Pate de Fruit
Recipe using Ina Garten’s recipe for Chocolate Cupcakes and Peanut Butter Icing.
Since yesterday was National Cheesecake Day, and cheesecake is a big family favorite around here, another cheesecake it was. I had a big container of really nice dark cherries and of course, chocolate goes with anything so I had to throw some of that in. I used my favorite cheesecake recipe modified a little and cut down some since my healthy eating plan for the year has already suffered from a significant lack of participation. The original recipe from The Joy of Cheesecake (my very favorite cookbook) says it makes a 10″ cake, but I always have enough left to make that and another small one so I cut the recipe down and it is just right for an 8″ springform.
Printable Recipe Fresh Dark Chocolate Cherry Cheesecake with Chocolate Chips
I made a very simple crust using crushed white chocolate peanut butter cookies (son’s favorite so I had some around). You can use graham crackers or any other crust you like. If I’d had them, I’d probably have used crushed Oreo’s. I very rarely make an “official crust” with the butter etc. patted in nicely but instead usually just crush up some cookies, cracker’s or nuts and sprinkle on the bottom of the (vegetable sprayed) pan in a light layer.
Ingredients (all should be at room temperature):
1 1/4 pounds cream cheese
1 1/4 cup sugar
1 1/2 Tablespoons all-purpose flour
1 egg yolk
3 large eggs
1/4 cup heavy cream
1 cup chocolate chips
Pre-heat the oven to 475 degrees.
In a large bowl (or the mixer bowl) beat the cream cheese until light and fluffy, add the sugar and flour and mix until smooth.
Mix in the yolk and eggs one at a time until mixed thoroughly.
Stir in the cream and mix slightly, just until incorporated.
Place the chocolate chips on top of the crust and pour the cheesecake mixture over them. Bake at 475 for 12 minutes, then lower the temperature in the oven to 200 degrees and bake for about 45 minutes or until the top is set but still jiggles slightly in the middle. Start checking at 30 minutes.
4 cups of fresh pitted cherries sliced in half
1 tablespoon corn starch
1 teaspoon lemon juice
2 tablespoons water
In a small bowl mix together the corn starch, lemon juice and water until smooth. Place cherries in a saucepan over medium heat, add the liquid and bring to a boil. Cook for 3-5 minutes until the sauce thickens. Cool while the cheesecake bakes, and when the cheesecake has cooled, the topping can be spooned on the entire cake, or on the individual slices when they are served.