Chocolate Glazed Chocolate Tart

A seriously decadent tart with a three layers of chocolate. First, a crumbly chocolate crust, then a truffle-like interior, and last, a thin chocolate glaze that  makes this tart tops and the best I have come across in a long time.

 

 

Crust: 

9 (whole sheets) chocolate graham crackers (not chocolate-covered), finely ground - I used the food processor 

5 tablespoons butter, melted 

1/4 cup granulated sugar 

 

Filling: 

1 1/4 cups heavy cream 

9 ounces bittersweet chocolate (not more than 65% cacao if marked), chopped 

2 large eggs 

1 teaspoon pure vanilla extract 

1/4 teaspoon salt  

Glaze: 

2 tablespoon heavy cream 

1-3/4 ounces bittersweet chocolate, chopped 

1 teaspoon light corn syrup 

1 teaspoon warm water

To Make the Crust:
Preheat oven to 350°F with rack in middle.

Stir together all the crust ingredients and press evenly onto bottom and 3/4 inch up side of tart pan. Bake until firm, about 10 minutes. Cool on a rack 15 to 20 minutes

To Make the Filling:
Bring cream to a boil, then pour over chocolate in a bowl and let stand 5 minutes. Gently stir until smooth.

In another bowl, whisk together eggs, vanilla, and salt, then stir into melted chocolate.

Pour filling into cooled crust. Bake until filling is set about 3 inches from edge but center is still wobbly, 20 to 25 minutes. (Center will continue to set as tart cools.) Cool completely in pan on rack, about 1 hour.
 
To Make the Glaze:
Bring cream to a boil and remove from heat. Stir in chocolate until smooth. Stir in corn syrup, then warm water

Pour glaze onto tart, then tilt and rotate tart so glaze coats top evenly. Let stand until glaze is set, about 1 hour.

Watch the smiles beam on your family and friends faces when you start serving this little bit of heaven!






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Peanut Butter Pie

Valentine's Day is just around the corner and if you're not the chocolate covered strawberry type, then I have a real treat for you.  A luscious, light, silky peanut butter pie.  Is your mouth watering?  Are you licking your lips?

Get out you the mixing bowl and pie place, this pie comes together really quick!



1-1/4 cups graham cracker crumbs
3 tablespoons butter, melted
1 cup whipping cream
8 ounces cream cheese at room temperature
1-1/4 cups creamy peanut butter
3/4 cup packed light brown sugar
2 tablespoons vanilla extract

Preheat the oven to 350 degrees F.

Combine the graham cracker crumbs and the melted butter in a bowl and press into the bottom and sides of a 9-inch pie dish.  Bake for about 5 minutes, until golden brown.  Cool completely.

Using the whisk attachment on a stand mixer, whisk at high speed until stiff peaks are formed.  Transfer to a clean, large bowl.

Clean the mixing bowl and fit the stand mixer with the paddle attachment.  Mix together the cream cheese, peanut butter, brown sugar and vanilla (yes, that's right 2 tablespoons!).  Beat on high speed until smooth and silky.

A spatula full at a time, gently fold in the peanut butter mixture into the whipped cream until completely blended.  Spoon the pie mixture into the cooled graham cracker crust.

Place pie in the freezer for at least one hour or until ready to serve.  If you're going to leave the pie in the freezer for longer than an hour, wrap the pie in plastic wrap after one hour.

Take the pie out of the freezer 15 minutes before serving and watch out...you won't have any leftovers!







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Red Velvet Brownies with Cream Cheese Frosting!

I found this luscious recipe at Southern Living's website and knew it would be perfect to serve during the Christmas Holidays.  Wait, wut?  Guess I'm a lot tardy in posting but hey, Easter is right around the corner so.....

Anyway, these are a cinch to make and they were devoured in a snap!

1 - 4 ounce bittersweet chocolate bar chopped
3/4 cup butter
2 cups sugar
4 large eggs
1-1/2 cups all-purpose flour
1 (1 ounce) bottle red liquid food coloring
1-1/2 teaspoons baking powder
1 teaspoon vanilla extract
1/8 teaspoon salt
Cream Cheese Frosting (recipe below)

Preheat oven to 350 degrees F.

Line the bottom and sides of a 9-inch square baking pan with aluminum foil.  Allow 2 to 3 inches of the foil to hang over the sides.  Lightly grease the foil.

Microwave the butter and chocolate in a large microwave safe bowl for 1 to 1-1/2 minutes on high until both are melted and smooth; stirring at 30-second intervals.  Whisk in the sugar, then add the eggs one a t a time, whisking just until blended after each addition.  Gently stir in the flour and the food coloring, baking powder, vanilla extract and salt.

Pour mixture into prepared pan.

Bake at 350 for 44 to 48 minutes, until a wooden toothpick inserted in the middle comes out clean.  Cool on a wire rack for at least 2 hours.

Lift the brownies from the pan, using the excess foil on the sides as handles.  Gently remove the foil and ice with the Cream Cheese Frosting and cut into 16 squares.

1 - 8 ounce package of cream cheese, softened
3 tablespoons butter, softened
1-1/2 cups powdered sugar
1/8 teaspoon salt
1 teaspoon vanilla extract

Beat the cream cheese and butter with an electric mixer on medium speed until creamy.  Gradually add in the powdered sugar and salt until blended.  Stir in the vanilla extract.

You'll probably want to make a "trial run" of these this weekend!


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I Triple Dog Dare You!

While I was scrolling through my Facebook newsfeed one day last week, one of my friends shared this recipe.  I think it was found on Pinterest.  To be honest, I don't know who's recipe this is and I apologize for not giving the person who created this slap your hand on the counter good dessert bar the credit they deserve.

1 roll Toll House cookie refrigerated cookie dough

1 package chocolate sandwich cookies

1 box brownie mix

Pre-heat the oven to 350 degrees F

Very important!!! Line a 13 x 9 baking dish with Parchment paper or you will not get these babies out of the dish looking pretty.

Press the cookie dough evenly on the bottom of the parchment paper lined baking dish.  Place one row of chocolate sandwich cookies on top of the cookie dough.

Prepare the brownie mix per package directions and pour evenly over the cookies and cookie dough.

Bake per brownie package directions.

Once completely cooled, cut in to squares and watch your family devour them!

This should only be attempted by seasoned chefs!

Happy Monday!

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Nutella Swirl Pound Cake

I lucked out and found this recipe over at Food & Wine and couldn't wait to try it!  It's ridiculous and I mean that in a good way!  When it comes down to it, isn't ridiculous the best?

Don't deprive yourself any longer, make this pound cake!

1-1/2 cups of all-purpose flour, plus more for dusting
4 large eggs at room temperature
2 teaspoons pure vanilla extract
3/4 teaspoon baking powder
1/4 teaspoon salt
2 sticks butter, softened
1-1/4 cups sugar
1 13 ounce jar Nutella

Pre-heat the oven to 325 degrees F.  Lightly grease and flour a 9x5 loaf pan.  In a glass measuring cup, lightly beat the eggs with the vanilla.

In a medium mixing bowl, whisk together the flour,  baking powder and salt.

In a large bowl, using a handheld mixer, beat the butter and sugar until light an fluffy, about 3 minutes.  With the mixer on low speed, gradually beat in the egg mixture until thoroughly blended.  Add the flour mixture in 3 batches, continuing to beat at low speed until the batches are incorporated.  After adding the third batch, continue beating for another 30 seconds.

Spread a third of the mixture in the prepared pan, spread half of the Nutella on top of the batter. Repeat with another third of the batter and the remainder of the Nutella.  Top with the remaining batter.  Gently swirl in the Nutella with a butter knife.  Be careful not to over mix.

Bake for 1 hour and 15 minutes, until a toothpick inserted in the center comes out clean.  Allow cake to cool in the pan for 15 minutes. Invert the cake onto a wire rack and then turn it right side up and allow it to cool for 2 more hours.

After 2 hours, you will not be able to wait to get this ridiculousness in your mouth!

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Blueberry Cobbler with Biscuit Crumbles

Antioxidants a buzz word that has become part of our daily vocabulary.  It's not a bad word, just a buzz word.  Whatever, I love blueberries whether they can be described using the buzz word of the day or not.

Biscuits...not a buzz word, not a bad word either.  Probably not that popular...well I take that back because up here in the Appalachians, biscuits are a staple, a necessity I tell you!

Combine the two and it's nirvana!  Let's see what happens.

1-1/2 cups plus 2 tablespoons of all-purpose flour
3 tablespoons plus 1 cup of granulated white sugar
1-1/2 teaspoons baking powder
1/2 teaspoon Kosher salt
6 tablespoons chilled butter, cut into 1/2" pieces
1/2 cup plus 1 tablespoon sour cream
1-1/2 lbs. fresh blueberries, washed and de-stemmed
2 tablespoon fresh lemon juice
1 tablespoon freshly grated lemon zest

Pre-heat the oven to 375 degrees F.

Spray an 8x 8 x 2 baking dish with non stick cooking spray.

Whisk the 1-1/2 cups of flour, 3 tablespoons of sugar, baking powder and salt in a large bowl.  Using your fingers, add the butter and incorporate until you have achieved small, pea size lumps.  Carefully fold in the sour cream and then knead in the bowl until you have a biscuit-like dough.  Be careful not to over mix.

Combine the remaining cup of sugar and remaining 3 tablespoons of flour, blueberries, lemon juice and lemon zest in a large bowl.   Pour the berry mixture into the prepared baking pan.

Crumble the biscuit topping with your fingers and sprinkle over the berry mixture.

Place baking dish in preheated and bake for 45 - 50 minutes.  Remove from oven and allow to cool for at least one hour.

So if you're like me and haven't quite learned how to can yet, make a juicy, rich cobbler baby!


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S'mores Pie

It's summer vacation here at our homestead.  Vacation from what...I have no idea.  I guess it's a vacation from getting up at 7:35 AM, brushing your teeth, putting your hair in a ponytail and rolling out at 7:45 AM to be at school by 7:55 AM and taking "A" lunch so you don't "disss" your friends because you have "B" lunch and taking "B" lunch, well because you're scheduled for "B" lunch and then you're back home again by 3:00PM so you can nap until 4:45 PM and then bust you're butt to fold clothes before your mean mother gets home from work.  Life is rough if you're a high schooler.  Do you feel me?

It's been pool parties and bonfires.  But somehow, these poor, children always have money to buy the ingredients make s'mores.  It warms my heart to know these college bound children will never starve because they have one really key recipe under their belt.  I mean even the guys are really snobby about their s'mores....be still my heart!

I knew I had seen S'mores pie recipes on blogs and I did a search and made a S'mores Pie that's a combination of the many recipes I found online.  Believe me kids, this is a sinful decadent piece of work!

Graham Cracker Crust

1 1/2 cups graham cracker crumbs

6 tablespoons butter, melted

3 tablespoons powdered sugar

Chocolate Filling

2 tablespoons butter

1 1/3 cups semisweet chocolate chips or chopped Baker's chocolate

1 teaspoon vanilla extract

2/3 cup granulated sugar

3 tablespoon cornstarch

2 tablespoon unsweetened cocoa powder

1/8 teaspoon salt

3 large egg yolks

1 cup heavy cream, divided

2 cups milk

Marshmallow Topping

1 7-ounce jar Kraft Jet-Puffed Marshmallow Creme

3 large egg whites

1/8 teaspoon salt

1/4 cup sugar

Crust:

Combine all ingredients and press halfway up the sides and on bottom of 9-inch pie pan with your fingers. 

Chocolate Filling:

Place chocolate chips or chopped chocolate, butter, and vanilla extract in a medium size mixing bowl; set aside. In a medium saucepan away from heat, whisk together the sugar, cornstarch, cocoa and salt. Whisk in 1/4 cup of cold heavy cream until the mixture is smooth, with no lumps. Repeat with another 1/4 cup of the cream. Whisk in the egg yolks. Place the saucepan over medium heat, and gradually whisk in the remaining cream and milk. Bring to a boil, whisking constantly as the mixture thickens; boil for 1 minute. Remove the pan from the heat and pour the mixture over the reserved chocolate and butter. Whisk until the chocolate is melted and the mixture is smooth. Place plastic wrap or buttered parchment paper on the surface to prevent a skin from forming, and chill thoroughly.

Meringue Topping:

Preheat oven to 400°F.

Scrape marshmallow creme into large bowl. In another large bowl, beat egg whites and salt until foamy with an electric mixer. Slowly add sugar, and beat until stiff and glossy peaks form. Fold egg whites into the marshmallow creme, stirring just until incorporated. Spread meringue over top of chocolate filling, mounding slightly in center and swirling with knife to create peaks.

Bake pie just until peaks and ridges of marshmallow meringue are lightly browned, about 5 minutes. Let stand at room temperature until meringue is cool.

Go forth and enjoy your summer!

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Strawberry Kutchen

I found this recipe at Mary's blog, One Perfect Bite I want to say, about two years ago.  I know, slap me for not trying this sooner and blogging about it.  I wanted to slap me.  Mary made a Raspberry Kuchen and I used strawberries since that's what i had on hand.

Mary said this used to be called a "Poor Man's Cheese Cake" but it is officially called a Kuchen.  the Kuchen has a soft , cake-like, custard body and contains fruit.  I would love to try this with blueberries and blackberries.

This dessert is a winner on so many levels, the main one being it is very low-fat and it is not overly sweet.  The Kuchen can be made with fresh or frozen berries, but since it's the beginning of summer, use fresh berries, baby!

Here's the Cast of Characters:

BASE:

1 cup all-purpose flour

1/2 cup sugar

1/8 teaspoon salt

1 teaspoon baking powder

1/4 cup butter, melted

2 egg whites

1 teaspoon vanilla

2 cups fresh or frozen berries (I used fresh strawberries)

FILLING:

1-1/2 cups plain low-fat or non-fat yogurt

2 tablespoons all-purpose flour

1/2 cup sugar

2 slightly beaten egg yolks

1 slightly beaten whole egg

1-1/2 teaspoons lemon zest

1 teaspoon vanilla

Preheat the oven to 350 degrees F.

Lightly grease the bottom and sides of a 9-inch springfoam pan.  If using frozen berries, thaw them to room temperature and drain.  In a food processor bowl or medium bowl, stir together 1 cup flour, the first 1/2 cup sugar, salt and baking powder.

Add melted butter, 2 egg whites and first teaspoon of vanilla.  Cover and process until mixed.

Spread on the bottom of the springfoam pan.

Sprinkle with berries and set aside.

For filling, place yogurt in a large mixing bowl, sprinkle with 2 tablespoons of flour.

Add remaining sugar, egg yolks, lemon zest and remaining vanilla.  Mix until smooth.

Pour over berries.

Bake for about 55 minutes or until center appears set when shaken slightly.  Cool for 15 minutes and remove sides of pan.

Cover and chill until ready to serve, up to 24-hours.

Berries and a low-fat dessert, it's going to be a great summer!

Maple Yogurt Pound Cake

You think you know your family and you think you know what the won't touch with a ten foot pole, you know what they will tolerate, what they like and what they will devour like it's their last supper.  You "think"...

Well, I found this recipe at Candy Girl's blog and she described the flavor of this pound cake as tasting just like nice warm syrupy pancakes.  Well, c'mon, I had to make this!  I mean, how bad can a pound cake be that's made with non-fat yogurt.  You're thinking the same thing in your head right now, aren't you?

Right after I took the pictures, I told everyone to come and try a piece and see what they thought. At first they were saying, "Yay, I like pound cake!" then it went to, "Oh my gosh mom, are you serious?  I mean seriously, mom, you are a beast with pound cake!".  Translation, this Maple Yogurt Pound Cake is a huge sensation!

Now I can't wait to try it with my Louisiana cane syrup in lieu of maple syrup.  I made a couple of little changes due to the ingredients i had on hand.

1/2 cup maple syrup

3/4 cup Greek non-fat yogurt

3 large eggs

1/4 cup sugar

1 teaspoon vanilla extract

1/2 teaspoon lemon zest

1 1/2 cups all-purpose flour

2 teaspoons baking powder

1/4 teaspoon salt

1/2 cup vegetable oil

Preheat oven to 350 degrees F and place rack in the center of the oven.

Generously grease a 9x5x3 bread loaf pan with shortening.  Shortening handles the heat better than butter and will not give you that faint burnt crust taste.

Whisk together the maple syrup, yogurt, eggs, sugar, vanilla, and lemon zest in a large mixing bowl.   In a separate bowl, sift the flour, baking powder, and salt. Add the dry ingredients to the wet ingredients and stir just to incorporate. Add the oil a little at a time and fold it in as you go, until oil is absorbed into the batter.

Be careful no to over mix the batter.

Pour batter into prepared pan. Set the loaf ppan on a baking sheet in the oven and bake until a toothpick inserted into the center comes out clean, about 45 to 50 minutes.

Remove the loaf pan from the oven and allow to cool on a rack for about 5 minutes.

Slide a butter knife around the edges of the pan to loosen the pound cake.  Turn out onto the rack, then turn cake right side up to completely cool.

Pancakes, it's what's for dessert!

Umm, just saying...send poor A.J. a hug.  Today is our 20th Anniversary, yep he's had to put up with me for a very long time.  Love you honey!





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Tropical New Orleans Bread Pudding with Rum Creme Anglaise

We finally went down to New Orleans the second week of November to move my mother to Knoxville to be closer to me.  That's all she wanted, time to spend with her only daughter and her only daughter to take care of her.  My mother has battled lung cancer more off than on over the last seven years. 

Two days after we moved her into her new condo, her shortness of breath was too much and I took her to the emergency room.  Long story short, she has spent most of her time in Knoxville in the hospital, mainly because her carbon dioxide level is high because she can't exhaust it due to her deteriorated lung condition. 

This is the reason for my absence over the holidays; I was devoting my time to my mother's care and well-being.  My mom is still hanging in there, her mind as sharp as ever and in her condo with hospice care.

So I'm trying for now, little by little to get back into a routine.  My wonderful husband and beautiful daughters have been a support and comfort system, way more than I ever could have imagined.  Thank goodness for family and thank goodness for my friends and for my blogging buddies and friends; you give me so much strength.

I pulled out this Emeril Lagasse recipe I have been wanting to try for so long and I finally made it.  A.J. who by the way is not a big fan of bread pudding, hurt himself on this dessert - he said it's the best rum sauce he's ever had.  So if you want a comforting down home dessert but also want to change things up a bit, go for it!  This is totally worth it!

6 slices white bread, cut into 1/2-inch cubes (about 4 cups)

1 stick butter, melted

4 large eggs

1/2 cup sugar

1 tablespoon dark rum (I used Myer's Rum)

1/2 teaspoon pure vanilla extract

1/4 teaspoon grated nutmeg

1/4 teaspoon salt

2 cups whole milk, scalded

2 cups sliced canned peaches in heavy syrup, drained, liquid reserved

1 cup chopped or crushed canned pineapple in heavy syrup, drained, liquid reserved

2 tablespoons butter, cut into 8 thin slices

1 recipe Rum Creme Anglaise, recipe follows

Preheat the oven to 350 degrees F.

Toss the bread cubes with the melted butter in a large bowl, spread on a large baking sheet, and bake until lightly browned, about 10 minutes. Transfer to a 9 x 9 or 8 x 10 inch ovenproof baking and set aside.

Beat the eggs in a large bowl. Add the sugar, rum, vanilla, nutmeg, and salt and whisk to combine. Slowly add the milk, whisking constantly. Add the syrup from both canned, drained fruits and whisk to combine.

Arrange the fruit over the toasted bread cubes. Pour the custard evenly over the mixture, dot with the sliced butter, and bake until the custard sets, about 35 minutes. Let rest for 15 minutes.

Spoon the pudding into bowls, ladle a couple of tablespoons of the rum sauce the pudding and serve.

Rum Creme Anglaise:

4 large egg yolks

2 tablespoons cornstarch

6 tablespoons sugar

2 teaspoons pure vanilla extract

2 cups milk, scalded

1/4 cup dark rum (recommended Myer's Rum)

Whisk together the egg yolks, cornstarch, sugar, and vanilla in a medium saucepan. Slowly whisk in the warm milk and cook, stirring constantly, over medium-low heat until the mixture thickens, 3 to 4 minutes. Strain through a fine mesh strainer into a medium bowl and stir in the rum. Serve room temperature or chilled.

  

Double-Dare You Chocolate Cheese Cake

Cheesecake just isn't rich and fattening enough, it just needed chocolate and lots of it!  It's Christmas time, so the richer the better, right?  That's what I thought. Now go get your drawstring roomy pants, I'll wait and then we'll make this ridiculously fantastic, chocolaty, chocolate cheesecake.

Look at it like this, this decadent dessert requires a few steps, so I'm thinking maybe, just maybe a few calories are burned in the process which negate the calories you may intake while munching.  Plus the smile and the eye rolling are good for burning a few calories too.  Just sayin'....

This recipe supposedly made one 9-inch cheesecake, but it actually made more.  Instead of using my 9-inch springform pan, I used my 6-inch and 8-inch springform pans and gave one to a neighbor who looked like she needed a lot of chocolate happiness.

Crust:
Non-stick cooking spray

1 pack chocolate wafer cookies (regular Oreos)

2 tablespoons sugar

1 teaspoon table salt

1 stick butter, melted

Preheat the oven to 350 degrees F.

Spray a 9-inch-diameter (or one 8-inch and one 6-inch) springform pan with cooking spray.

Grind the cookies in the food processor until finely ground, then pulse in the sugar and salt. Pour in the melted butter and pulse until completely blended.  It will look like wet coffee grounds. Press the mixture evenly on the bottom of the prepared pan. Do not press the crust up the sides of the pan.

Bake at 350 degrees for 7 to 10 minutes to set the crust. Set aside and allow it to cool.

Filling:

8 ounces bittersweet chocolate, chopped

4 ounces of German chocolate, chopped

1-1/2 cups sugar

1/3 cup cocoa powder

4 (8-ounce) packages of room temperature cream cheese

2 teaspoons espresso powder (1/2 tablespoon prepared coffee, cooled)

4 eggs

Place the chocolate in a microwave-safe bowl and heat until melted, 2 to 3 minutes, stirring every 45 seconds until the chocolate is completely melted. Set aside to cool slightly.

In another bowl, sift the sugar and cocoa powder together.

In a stand mixer, beat the cream cheese until light and fluffy, about 3 minutes.  Lower the speed to lowest setting and carefully add the sugar/cocoa powder mixture. Add the espresso powder and beat over medium speed until fully incorporated.  Scrap down the sides and the bottom of the mixing bowl as necessary.  Now add the eggs, one at a time.  Remove the bowl from the mixer and fold in the melted chocolate until completely incorporated.

Pour the filling over cooled crust, spread with a spatula to evenly distribute.  Tape the sides of the pan or tap it on the counter to make sure there are no air bubbles.

Bake on the center rack for approximately 70 minutes, rotating at 35 minutes, to just set the center.  The center will jiggle a little bit. 

Allow pan to cool on a rack for about 10 minutes, then run a butter knife around the side of the cheesecake but DO NOT remove the springform from the pan.

Allow cheese cake to cool for about an hour, then cover it with plastic wrap and place it in the refrigerator to chill overnight.

Icing:

3/4 cup heavy cream

4 ounces bittersweet chocolate, chopped

2 ounces semi sweet chocolate, chopped

2 ounces milk chocolate, chopped

2 teaspoons honey

1 tablespoon prepared coffee

Ina medium saucepan over low heat, stir the heavy cream, chopped chocolate, honey and coffee until chocolate is melted and mixture is smooth. Remove from heat and allow to cool slightly.

Ladle the icing over the cheesecake working from the center, out to about 1/2-inch of the edge of the cake.  The icing will fill and cracks.  Place back in the refrigerator for about an hour to set the icing.

Transfer to a serving platter and release springform pan. Garnish with pecans or peppermints, serve cold or at room temperature.

Now aren't you glad I made you change into the comfy loose fitting pants?

Sweet 16 Ice Cream Cake

My baby turned Sweet 16 last week. My baby, it's bittersweet, because you know, you love the smell of babies, but all of their lives, they wear the hell out of your patience and wallet. God love 'em.

Anyway, my "baby" is an ice-cream-a-holic. Ice-cream-a-holic doesn't even begin to describe this child's obsession, gluttony, or whatever you want to call it. So in an effort to indulge the kid because I try to be a good mom, I attempted to make an ice cream cake.

But before we get too excited, the reality is, I can make things taste good, but making them look pretty and making them look amazing in photographs just isn't what I'm that good at. So I'm telling you, I rocked this ice cream cake as far as how it tasted, but looking like a piece of food art, it just isn't.  I used two flavors of ice cream that Kaitlin likes, but you can mix it up and put your own twist on this method of ice cream cake making.

1 quart vanilla bean ice cream
1 quart cafe mocha ice cream
1 cup chopped pecans
1 cup caramel ice cream topping
1 cup whipped topping
4 ounces shaved semi-sweet chocolate
20 caramel cookie bars (we used fun size Twix)

Using a 9x5x4 loaf pan, place a sheet of plastic wrap across the length of the pan, leaving about 4 inches of plastic wrap hanging out over two long sides. Place another sheet of plastic wrap across the loaf pan from side to side, leaving about 4 inches of plastic wrap hanging over the short sides of the pan. Leave the ice creams out on the counter for about 15 to 20 minutes, so they can soften just a little bit. Spoon enough cafe mocha ice cream across the bottom of the ban to about a 1/2 inch thickness. Spoon about the same amount of the vanilla bean ice cream over the cafe mocha. Drizzle a coupe of spoonfuls of the caramel topping over the ice cream and then top with a half a handful of the chopped pecans. Then place the loaf pan and the two ice cream containers in the freezer for 20 minutes.
 

After 20 minutes, remove the loaf pan and the ice creams from the freezer and repeat the layering and freezing processes. This will be repeated another 2 to 3 times depending on the depth of your pan and your laying thickness. You want to get the ice cream layers to about 1/4 of an inch below the top of the pan.

Fold the excess plastic wrap over the top of the pan to completely cover the ice cream.  Place in freezer for 2 more hours.

Remove the pan from the freezer, uncover the top of the pan and place a serving plate, invert the pan to allow the cake to slide out onto the serving platter. Put a star tip (or whatever tip you're comfortable with) in a pastry bag or plastic bag with a corner tip snipped off, fill the bag with whipped topping and decorate the top of the cake using your own creativity.  Very quickly, line the candy bars around the perimeter of the cake, soldier style.

Place the cake back in the freezer for at least 2 more hours.  Garnish with shaved chocolate an serve.

Tuscan Chocolate Cream Cake

Are you looking for a dazzling, cool, refreshing, and simple dessert to serve this weekend?  This is the cherry on top of any summer supper.  Boys and girls your eyes are going to roll to the back of your head once your taste buds surround the first bite of Tuscan Chocolate Cream Cake.  Slap me for waiting so long to make this!

The most awesome cake maker I know, my SIL Theresa, shared this recipe with me a few summers ago.

Make the night before are early in the morning so it can chill for several hours before serving.  The only special equipment you will need, is an 8 or 9 inch springform pan.

Tuscan Chocolate Cream Cake

2 cups cold heavy cream

1 -1/2 packages (12 ounces)  Mascarpone cheese 

1/2 cup sugar

1/4 cup  Kahlua coffee liqueur

2 tablespoons cocoa powder

1 teaspoon instant espresso powder

1 teaspoon pure vanilla extract

2  (16 ounce) packages of chocolate chip cookies

Using the whisk attachment on your stand mixer, blend together all of the ingredients except the chocolate chip cookies. To avoid wearing the contents of the bowl, start off on LOW until contents are combined and then gradually raise the speed and whisk until firm peaks form.

Using your UN-greased springform pan, arrange chocolate chip cookies to completely cover the bottom of the springform pan.  You will have to break up several cookies to fit pieces in the spaces between the cookies. Don't worry, you will have about 1/4 of a pack of cookies leftover.

Spread a thin layer (approximately 1/4 of the chocolate cream) of the chocolate cream evenly over the cookies with a spatula.  On this first layer the cookies will tend to move around while you are spreading the chocolate cream.  It may even get a little messy, at this point it doesn't have to be pretty.  Repeat with another layer of cookies followed by a layer of  chocolate cream. until there or four layers.

On the top layer of the chocolate cream, smooth and even out with the spatula.  Cover the cake with plastic wrap and refrigerate overnight or for at least 8 hours so the cake can set.

When you are ready to serve, run sharp night in some hot water and then run the knife between the  outside of the cake and the pan.  Gently remove the side of the pan and slice cake, running the knife in hot water after each slice to achieve a "clean" cut. 

Special Dark Chocolate Cake

Have you ever seen this? I had no idea....

Why oh why did I have to glance around to  check out coffee prices and see this?  It's August for goodness sakes!  It's been hotter than hell, but of course this little container had to jump right in my face.

It as fate, that has to be it, yeah it was meant to be.

Seriously, I'm not a big chocolate freak, but dark chocolate or semi-sweet, the good stuff, oh yeah baby.  Now make a chocolate cake with this...I only managed to get one thin slice,  it was all my conscience could handle.  Actually, once my husband, the homegirlz and their friends got a hold of the cake, my conscience was lucky.  My taste buds threw a parade. 

It's simple, just make this cake.

Cake Batter:

1 stick butter

4 ounces unsweetened chocolate, chopped into small pieces

2-1/2 cups AP flour

2-1/4 cups granulated sugar

1 cup unsweetened Hershey's Special Dark cocoa powder

2 teaspoons baking soda

1/2 teaspoon baking powder

1-1/2 teaspoons salt

1-1/2 cups sour cream

3 eggs, room temperature

2 teaspoons vanilla extract

1 cup water

Preheat oven to 350 degrees. Grease and flour cake pans, I used a Bundt pan.

 

Melt butter and chocolate together in microwave on HIGH until melted and smooth, 1 to 1-1/2 minutes, stirring at 30 to 45 seconds or halfway through. Remove melted chocolate from the microwave and reserve. 

In another bowl, mix flour, sugar, cocoa, baking soda, baking powder, and salt until thoroughly blended.

Add sour cream, eggs, water, chocolate mixture and vanilla; to the flour mixture and beat 30 seconds on low speed, until dry ingredients are combined then beat for 2 more minutes. Pour into prepared pan(s).

Bake at 350 degrees for 40 minutes or until  a toothpick inserted in the center comes out clean.

Cool cake in pan on rack  for 15 minutes. Remove cake from pan and finish cooling on a rack.

I wish I was a better photographer!

Icing:

4 ounces unsweetened chocolate, chopped up in small pieces

1/2 cup shortening

1 stick butter, room temperature

1/4 cup sour cream

1/3 cup milk

2 teaspoons vanilla extract

1/4 teaspoon salt

4 cups confectioner's sugar

1/2 cup unsweetened special dark cocoa

 

 

Melt chocolate in the microwave for about 1 to 1=1/2 minutes, stirring halfway through.  Stir until smooth and set aside.

 

 

Beat shortening, butter mil, vanilla, salt, 1 cup of the sugar and the cocoa powder in a medium size bowl until creamy.  Gradually add in the remaining sugar and melted chocolate alternately and beat until thick and smooth.

 

It's going to be a great week!