Brownie Chocolate Chip Cheesecake

The best thing about this cheesecake is that it's a no-bake cheesecake. Well, I guess you have to bake the brownies. But COME ON! Look at this! It's divine, delicious and indulgent. It's also pretty fancy, but doesn't require any skill...my kind of fancy. No brainer folks. You HAVE to make this!

For the Brownie Bottom:
* I usually just make my homemade brownie recipe and don't put all of it in, baking the rest in a small pan along side the actual dish. This also gives the kids a little something to snack on:) If you don't want to use a homemade brownie recipe, you can buy an 8x8 size box brownie according to the package and bake it in a 9in. springform cheesecake pan. Before you put the brownies in the oven, make sure you wrap the outside of the pan with tin foil so there isn't any issue with it dripping.

In a bowl, combine and stir until thickened:
3/4 cup cocoa
1/2 tsp baking soda
1/3 cup melted butter
1/2 cup boiling water

Add in order listed:
2 cups sugar
2 eggs, slightly beaten
1/3 cup melted butter
1 tsp vanilla

Then add:
1 1/3 cup flour
1/4 tsp salt

Stir in a little less than 1 cup of mini chocolate chips. Pour a little more than half into a greased springform pan. Pour the rest into another small, greased dish. Bake about 25 minutes at 350 degrees until the sides pull away from the pan or a toothpick inserted comes out clean. Your baking times may vary depending on your oven or baking dishes. Cool brownie base completely.

For the Cheesecake Top:
16oz. cream cheese, softened
1 cup sugar
1 tsp vanilla
3/4 cup heavy cream
1 Tbs powdered sugar
1 cup mini chocolate chips

Beat cream cheese in a mixer with sugar and vanilla until blended and very smooth.  Using a separate electric mixer with a whisk attachment, beat the heavy cream with the powdered sugar until soft peaks form. Fold the whipped cream into the cream cheese mixture. Gently stir in the chocolate chips. Transfer the filling to the cooled brownie crust and spread it evenly.  Top with ganache.

For the Ganache Top:
1/2 cup chocolate chips
1/2 cup heavy cream

Warm the cream in a small saucepan over medium heat. Once it boils, pour it over chocolate chips and let it sit for about 1 minute, then stir until chocolate is incorporated into the cream. Drizzle over cheesecake. Refrigerate for at least 4 hours or overnight. Pop open the springform pan, releasing it from the bottom. Enjoy!!

Cantaloupe Cayenne Sorbet – Hot and Cold

I think this is the first video in the history of Food Wishes to contain the word “Cayenne” in the title, and we have Humphry Slocombeto thank for that.

Humphry Slocombe is one of San Francisco’s top ice cream makers, and certainly its most creative; so when I saw something called, “Cantaloupe Cayenne Sorbet,” on their menu board, I knew I had to get the recipe.

My plan was to find out where their employees drink after work, buy a few rounds of shots (Jagermeister, of course), and somehow get it out of one of them. Unfortunately, I discovered the recipe had been published all over the Internet, so I never did get to do the shots thing, but the point is I found the recipe.

The vodka in this is optional, but I think it makes for a better sorbet. As anyone who has a bottle in the freezer can tell you, vodka doesn’t freeze like water does, so it helps create a smoother texture, or so they say. And by “they,” I mean Alton Brown, who was first person I saw do this. Whether you use the booze or not, I really hope you give this a try soon. Enjoy!

Makes just over a quart of Cantaloupe Cayenne Sorbet:
*Recipe slightly adapted from one found in Humphry Slocombe Ice Cream Book 

1 1/2 pounds peeled, seeded cantaloupe or any sweet, ripe melon (about 4 1/2 cups packed)

1/2 cup white sugar

2 teaspoons fresh lime juice

1 1/2 tablespoons seasoned rice wine vinegar

2 tablespoons vodka

1/4 teaspoon cayenne pepper (this was pretty spicy, so add less if you’re scared)

Chocolate Energy Bars – Looking Good…Maybe Too Good

If you compare these chocolate energy bars to similar fruit/nut bars sold at the store, I think they taste better, are nutritionally superior, and probably cheaper to make at home. The only problem is they look so good.

These look like fudge brownies, and so it does take a millisecond for the brain to process that they’re not going to taste like fudge brownies. Having said that, they really are delicious, and satisfying in a non-decadent, but still chocolaty way.

Try your hardest to find Medjool dates, but if you can’t, any dried date should work, as long as it’s soft and sticky enough. If the ones you’re using seem too hard and dry, simply soak them in water until they soften up a bit.

Beyond the advantages I’ve described already, you also have the freedom to use any combination of nuts, seeds, and dried fruits you’d like. There’s about a million ways you can go, and I expect to hear about any particularly brilliant combinations. I hope you give these a try soon. Enjoy!

Makes about 12 Chocolate Energy Bars:

2 cups chopped, pitted Medjool dates

2 cups raw cashews

1 cup raw or roasted unsalted almonds

3/4 cup high-quality unsweetened cocoa powder (I used Guittard Cocoa Rouge)

2 tablespoons coconut oil

1/2 cup unsweetened shredded coconut

2 teaspoons vanilla extract

1 to 2 tablespoon cold espresso coffee or water,

1/2 teaspoon kosher salt (or 1/4 teaspoon fine salt)

very small pinch cayenne

Buttermilk Panna Cotta – The Magic of Barely Cooked Cream

For something called “cooked cream,” there’s very little cooking involved here. Actually, there is very little anything involved here. If you can somehow manage to start your panna cotta the day before you want to eat it, this classic Italian recipe is about as simple as it gets.

As long as you keep the same basic gelatin to creamy liquid ratio, you can flavor this any way you want. I’ve had them scented with everything from Earl Grey tea to cardamom, so feel free to play around. Same goes for the proportion of buttermilk, which can be increased for a tangier version.

One thing I should have mentioned is not to put the plastic wrap on while they’re still warm. It looked like I wrapped mine immediately, but I actually let them cool before putting them in the fridge. It’s not a huge deal, but if you put the plastic on warm, you’ll get condensation, which will then drip, and wreck that perfectly pristine surface.

This is so perfect in the summer, and not just because it’s easy and refreshing. All that amazing seasonal fruit gives you the perfect reason…excuse…to make these easy treats. I hope you give this panna cotta recipe a try soon. Enjoy!

Makes about 8 servings:

1 envelope unflavored gelatin (just shy of 1 tablespoon) sprinkled over 3 tablespoons cold water

2 1/2 cups heavy cream

1/2 cup sugar

3 strips lemon peel

extremely tiny pinch salt

1/8 teaspoon vanilla extract

1/2 cup buttermilk

1 tablespoon fresh lemon juice

Cinnamon Bun Popcorn

This popcorn has been a staple in our house this summer. There’s something about a crunchy, portable popcorn that makes me feel like it’s a must for all summer activities. Ha!

This popcorn is SO addicting. Plan on having a lot of people around when you make it or you might just eat it all yourself.

This recipe is from one of my most favorite sites, Our Best Bites. You know it’s good if they’ve made it. It’s also great to package up in clear bags and give as gifts. So versatile and delicious! 

12 cups air popped popcorn (about 1/2 cup kernels)
1 cup roughly chopped pecans (these can easily be omitted)
1 cup brown sugar
3/4t cinnamon
1/4 cup Karo syrup
1 stick (1/2 cup) butter
1/2t baking soda
1t vanilla
3 squares almond bark

Preheat oven to 250 degrees. Place popcorn and chopped pecans in a very large bowl. I usually need to use 2 bowls to make less of a mess when mixing.

Combine brown sugar and cinnamon in a big, microwave safe bowl. Make sure you mix these two ingredients before adding anything else, otherwise it won’t turn out. Also, use a bowl larger than you think you’ll need because the ingredients will bubble up.

Chop butter into chinks and place on top of sugar mixture. Pour corn syrup over the top of everything. Microwave on high for 30 seconds and then stir to combine. Return to the microwave and heat for 2 minutes. Remove, stir and microwave for another 2 minutes.
Remove from the microwave and add vanilla and baking soda. Mixture will foam up a little. When combined, pour over popcorn and pecans and stir until it’s evenly coated. Spread popcorn mixture onto a foil-lines jelly roll pan. Place in the oven and bake for 30 minutes, stirring every 10 minutes.

After 30 minutes, take a piece out and let it cool. Sample it. If it’s not crunchy enough, bake for another 5 minutes. When it’s done, give it a final stir and dump in onto clean parchment paper. Using a fork, drizzle the melted almond bark over the popcorn. Don’t use white chocolate chips for this because it melts in your hands too easily. Almond bark or any sort of melting chocolate works best so it stays on the popcorn without getting all over your hands.

When it has all cooked, break it into chunks and enjoy!

*From Our Best Bites

Easy Brownie Cookies

Sometimes you just need a fast, easy dessert. Of course, if you have the time, you should definitely make my original brownie cookies (recipe found here.) But sometimes I just want to open a box because that requires no brain power, which I’m really lacking right now

But if you’re going to open a brownie box, PLEASE make it be this one. These are the best box brownies. They also sell them in a 6 pack at Costco

These are so fudgy, just like a brownie cookie should be.

1 box brownie mix

1 cup flour

3 eggs

1/3 cup oil

1/2 cup powdered sugar (for rolling cookies in)

Preheat oven to 350 degrees. Mix together brownie mix, flour, eggs and oil. The batter will be very thick. Pinch off a small amount of batter and roll it into a ball. roll ball in powdered sugar, being sure to cover completely. Set cookies 2 inches apart on an ungreased cookie sheet. Bake for 8-10 minutes and remove to a cooling rack. 

*From Eating on a Dime

Easter Treats

Peeps Rice Krispy Squares

These are such a fun way to celebrate Easter! We made them for Camryn’s class and they all went crazy. And they aren’t hard to make! Such a fun, colorful way to make Easter a little bit more fun for the kids. You can find the recipe here. I just added melted white chocolate to the top with Easter sprinkles. Cute as an Easter button ;)

No Bake Egg Nests

We made these for Bryce’s class. I LOVE a no bake cookie and then by adding my FAVORITE Easter candy, Cadbury Mini Eggs, these have turned out to be the best! All you need to do is follow my recipe for No Bake Cookies, found here, and plop some Mini Eggs on top. Easy peasy.

Happy Easter!!

Lemon Blueberry Cake

It’s been so warm here that I feel like it’s Spring already. Well I guess I jinxed it because it’s 39 degrees today… But to boost my spirits, I can eat this delicious and bright dessert to dream about the summery days to come. And boy is it even better the next day!!

For the Cake: 

1 cup butter, softened
1 1/4 cups sugar
1/2 cup brown sugar
4 large eggs
1T vanilla
3 cups flour, careful not to overmeasure
1 T baking powder
1/2 t salt
1 cup buttermilk
zest and juice from 3 medium lemons
1 1/2 cups fresh blueberries
1 T flour

For the Frosting:

12oz full-fat cream cheese, softened
1/2 cup (1 stick) butter, softened
3-3 1/2 cups powdered sugar (depending on your desired sweetness of your frosting. I like mine more cream-cheesy and less sweet)
1 t vanilla
 
Directions for the cake:

Preheat oven to 350 degrees. Spray 2 9 inch cake pans with nonstick spray and line the bottom with parchment paper.

Using a mixer with a paddle attachment, beat the butter on high until creamy and white - about 1 minute. Add granulated and brown sugars and beat on medium-high speed until creamed and fluffy, about 2-3 minutes. Scrape down the sides and bottom of the bowl as needed. Add eggs, 1 at a time, and vanilla. Beat on medium speed until everything is combined, about 2 full minutes. Scrape down the sides and bottom of the bowl as needed. Set aside. Batter should be really fluffy.

In a large sized bowl, sift together the flour, baking powder, and salt. Slowly add the dry ingredients to the wet ingredients. Beat on low speed for 5 seconds, then add the milk, lemon zest, and lemon juice. Remove from the mixer and stir lightly until everything is just combined. Toss the blueberries in 1 Tablespoon of flour and fold into the batter. Batter is extremely thick. Do not overmix at any point. Overmixing will lend a tough, dense textured crumb.

Spoon batter evenly into 2 prepared cake pans. Bake for about 25-28 minutes or until a toothpick inserted in the center comes out clean. Remove from the oven and allow to cool completely before frosting.

Directions for the Frosting:

Using a mixer with a whisk attachment, beat cream cheese and butter together on medium speed until no lumps remain, about 3 full minutes. Add powdered sugar and vanilla. With the mixer running on low. Increase to high speed and beat for 3 minutes. Add 1 Tablespoon of cream to thin out, if desired. If you want a fluffier, lighter frosting, add 1 cup heavy cream, whipped until stiff peaks are formed. Fold this into the frosting. It lightens it up quite a bit.

Assemble the cake and refrigerate for at least 45 minutes before cutting to ensure a sturdy cake. Store leftovers in the fridge.

*From Sally’s Baking Addiction

Pumpkin Pecan Delight

One of my favorite desserts is Pecan Delight. The nuttiness of the crust with the creaminess of the puddings are the perfect combo. Wouldn’t it be awesome if there were a Fall version of that dessert? Well here it is!! Yummy pumpkin with real cream and a nutty crust…the perfect fall dessert.

Enjoy Fall with this easy, creamy pumpkin dessert!

1 cup flour
1/2 cup (1 stick)  butter
1/2 cup pecans, chopped small
8 oz cream cheese, softened
1 cup powdered sugar
3 cups whipped topping, divided 
2 1/2 cups milk
3 sm pkgs. white chocolate instant pudding mix
1 15 oz can pumpkin puree
1 tsp. pumpkin pie spice
1 cup toffee bits

Layer 1: Mix flour, butter and 1/2 cup pecans together. Press into a greased 9x13 pan. Bake for 15 minutes at 350 degrees, then remove and let cool.

Layer 2: Blend cream cheese and powdered sugar, add 1 cup of the whipped topping and fold in. Spread over cooled crust.

Layer 3: Mix milk, pudding mix, canned pumpkin and pumpkin spice and whisk with a hand mixer until smooth and thick. Fold in 1 cup of  whipped topping. Spread over top of layer 2.

Layer 4: Spread remaining 1 cup of whipped topping on layer 3 and sprinkle with toffee bits..
Let chill for 3 hours or until set.

*From Lil’Luna