Chocolate Cheesecake Strawberry Bites

8 oz softened cream cheese

1 cup (125 g) powdered sugar

1 tsp vanilla extract

1/2 cup (85 g) dark chocolate chips

16-24 large strawberries

1/4 cup (45 g) mini chocolate chips for garnishing


In the bowl of a stand mixer fitted with the paddle attachment, beat the cream cheese and powdered sugar on low speed, increasing to medium, until well combined. (You can also use a hand mixer.) Beat in the vanilla.

In a small microwave-safe bowl, heat the chocolate chips in 30-second intervals, stirring after each interval, until melted. Let cool slightly. Add the melted chocolate to the cream cheese mixture and beat on low speed until just combined, then on high speed until smooth. Cover and refrigerate for at least 30 minutes.

Meanwhile, wash and dry the strawberries. Slice each strawberry in half lengthwise through the stem, leaving the stem intact. Optional: Using a small spoon or strawberry huller, hollow out the middle of each strawberry half, being careful not to go too deep. You can also just top the berries with the mixture.

Place the chilled cheesecake mixture in a piping bag with a decorating tip or a resealable plastic bag with a corner snipped off, then pipe into each strawberry half. Garnish with the mini chocolate chips.
Store in the refrigerator until ready to serve. These are best served within 2 hours of filling the strawberries, but I recommend waiting to fill the strawberries until right before serving.

Strawberry Shortcake

2 lbs strawberries, hulled and quartered

For the biscuits:
Finely grated zest of 1 lemon (about 1 tablespoon)
1/4 cup plus 1 teaspoon granulated sugar, divided
2 cups all-purpose flour, spooned and leveled
1 tablespoon baking powder
1 teaspoon kosher salt
8 tablespoon (1 stick) cold unsalted butter, cut into pieces
1 1/4 cups cold heavy cream

For the whipped cream:

1 1/2 cups cold heavy cream
2 tablespoons granulated sugar

1. Combine 2 pounds quartered strawberries, 1/4 cup granulated sugar, and 2 to 3 tablespoons lemon juice in a large bowl and toss to combine. Set aside to macerate while you make the biscuits.

2. Line a baking sheet with parchment paper and heat oven to 400°F. Place 1 tablespoon lemon zest and 1/4 cup of the sugar in a large bowl. Rub between your fingertips until the sugar is aromatic.

3. Add 2 cups all-purpose flour, 1 tablespoon baking powder, and 1 teaspoon kosher salt and stir with a fork.

4. Add 8 tablespoons cold unsalted butter (cut into pieces) and use your fingers to rub the butter into the flour mixture until it forms pea-sized pieces.

5. Drizzle in 1 1/4 cups cold heavy cream and mix with a fork until combined. (Dough will be sticky.)

6. Form the dough into 8 large, tall mounds using a large spoon or ice cream scoop and space 2 inches apart on the prepared baking sheet (the taller the mounds of dough, the easier they will be to slice in half). Sprinkle the top of the biscuits with remaining 1 teaspoon sugar.

7. Bake until the bottoms of the biscuits are deeply golden and the tops are lightly brown, 15 to 20 minutes.

8. Combine 1 1/2 cups cold heavy cream and 2 tablespoons granulated sugar in the bowl of a stand mixer fitted with the whisk attachment and beat on medium-high speed just until stiff peaks form (do not overwhip), about 90 seconds. (Alternatively, use a large bowl and an electric hand mixer.)

9. Split the biscuits in half crosswise. Spoon strawberries over the bottom half and top with a dollop of whipped cream. Finish with the top biscuit.

Oreo Pie

1 13 ounce package of Oreos
6 Tbsp. butter
1 1/2 cups heavy cream
1/2 cup powdered sugar

Heat the oven to 400.

Place all but 15 Oreos in a food processor and chop until it has all turned to smooth crumbs. Melt the butter and combine the butter and crumbs in a pie plate. Stir to combine fully, then use the bottom of a drinking class to mash it out evenly into a crust, covering the bottom and sides of the dish. Bake for 12-14 minutes, and then cool completely.

With an electric beater on medium high, combine the cream and sugar, whipping until stiff peaks are formed. Crumble the remaining Oreos by hand and mix half in with the cream. Spread the mixture in the cooled crust, then top with the last of the hand-crumbled cookies.

Homemade Whipped Cream

1 cup heavy cream
1 Tbsp confectioner's sugar
1 tsp vanilla extract

Using an ice cold bowl and beaters, whip cream until frothy. Add sugar and vanilla and beat until soft peaks form.

Cannoli

From Barley & Sage

Cannoli
2 cups all purpose flour
2 tablespoons granulated sugar
3 tablespoons unsalted butter
¼ teaspoon kosher salt
⅓ cup marsala wine
1 large egg
1 egg yolk, set aside egg white for brushing

Filling
16 ounces ricotta cheese, strained
½ cup powdered sugar
1 teaspoon vanilla extract

Instructions
Add the flour, sugar, and salt to the food processor and pulse until just combined. Then add in the cold butter and pulse until you have small crumbles. You can also make the dough by hand the same way you would make pie crust.
Add the whole egg, egg yolk, and marsala and pulse until the dough comes together into a shaggy ball.

Turn the dough out onto a clean surface and knead for 2-4 minutes until you have a smooth ball. Place the dough in a lightly oiled bowl, cover, and rest for 1 hour.
While the dough is resting, add about 2 inches of vegetable oil to a large pot or Dutch oven over medium heat until it reaches 350°F.
Roll out the dough as thin as possible (⅛th to 1/16th inch thick) and use a 4 inch cookie cutter to cut into rounds. For mini cannoli use a 2 inch cookie cutter.
Lightly brush the cannoli forms with vegetable oil and then wrap the cannoli dough around each form. Brush the edge where the ends meet with egg white and press gently to seal.
Fry the shells at 350°F for about 1 minute on each side until golden brown and crispy. Only fry 4-5 at a time so as not to crowd the pan.
Use tongs to transfer the cannoli to a paper towel to drain. Immediately remove the form from the cannoli (you can use the tongs and a paper towel to gently wiggle it off the form, just be careful!).
Let the forms cool fully and repeat the process with the remaining dough circles. Let the cannoli shells cool fully before filling.
While the cannoli are cooling, make the filling.
Add the strained ricotta, powdered sugar, and vanilla to a large bowl. Using a hand mixer, whip the ricotta until it's fully combined and smooth. If desired, fold in chopped nuts or chocolate chips!
When ready to use transfer to a piping bag, snip the tip off and fill the shells. Then press on desired toppings!

Peach Cobbler

Ingredients

• 4 cups of peeled and sliced peaches
• 1/2 cup granulated sugar
• 1/4 teaspoon salt
• 1 tbs ground cinnamon 

For the batter:

• 5 Tablespoons butter
• 1 cup all-purpose flour
• 3/4 cup granulated sugar
• 2 teaspoons baking powder
• 1/4 teaspoon salt
• 3/4 cup milk
• 1 tbs ground cinnamon 

Instructions

1. Add the sliced peaches, sugar and salt to a saucepan and stir to combine. 

2. Cook on medium heat for just a few minutes, until the sugar is dissolved and helps to bring out juices from the peaches. Remove from heat and set aside and add 1 tbs of cinnamon. 
3. Preheat oven to 350 degrees F. Slice butter into pieces and add to a 9x13 inch baking dish. Place the pan in the oven while it preheats, to allow the butter to melt. Once melted, remove the pan from the oven.
4. In a large bowl mix together the flour, sugar, baking powder, cinnamon and salt. Stir in the milk, just until combined. Pour the mixture into the pan, over the melted butter and smooth it into an even layer. 
5. Spoon the peaches and juice over the batter. 
6. Bake at 350 degrees for about 38-40 minutes.

Old Fashioned Easy Apple Crisp

Ingredients

6 golden delicious apples, peeled and chopped (other varieties can be used, can also be sliced)
2 Tbsp brown sugar
1 3/4 tsp ground cinnamon, divided
1 1/2 tsp lemon juice
3/4 cup light brown sugar
3/4 cup old fashioned oats
3/4 cup all-purpose flour
5-6 Tbsp cold unsalted butter, diced into small cubes
pinch of kosher salt

Instructions

Preheat oven to 350 F degrees. Butter an 8×8 baking dish, or spray with non-stick cooking spray. Set aside. In a mixing bowl, add chopped apples, granulated sugar, 3/4 tsp of the cinnamon and lemon juice. Stir to combine, then transfer to prepared baking dish.
In a separate mixing bowl, add topping ingredients (brown sugar, oats, flour, 1 tsp cinnamon, salt, and diced cold butter). Use a pastry cutter to cut the butter into the oat mixture, using a slight downward twisting motion, until mixture resembled pea-sized crumbs. Alternatively, you can use two forks or even your hands to cut butter into the mixture.
Spread topping over apples in baking dish, and gently pat to even it out. Bake 40-50 minutes, until golden brown and bubbly.
Serve warm and enjoy!

Pots de Chocolat with Greek Yogurt

7 ounces of dark or milk chocolate (chips or broken up)
3/4 c 2% milk
1 pinch salt
1 tsp instant espresso powder (optional)
3/4 c plain nonfat Greek yogurt

Heat milk in a large microwave cup for 30 seconds, then adding 10 seconds more at a time until just steaming hot. 

Put the chocolate pieces into the cup of hot milk all at once, and stir until fully melted together and smooth. Add the salt and, if using, the espresso powder. Add the yogurt in and stir, or use an immersion blender to make it very smooth. 

Divide the mixture into 4-6 ramekins and place on a plate or tray, covering all with plastic wrap. Refrigerate for at least two hours. Top with raspberries, additional yogurt, chocolate shavings, or other garnishes. 

Alison Roman's "The Cookie":

• 1 cup plus 2 tablespoons (2¼ sticks) cold salted butter, cut into ½-inch pieces
• ½ cup granulated sugar
• ¼ cup (packed) light brown sugar
• 1 teaspoon vanilla extract
• 2¼ cups all-purpose flour
• 6 ounces semisweet or bittersweet dark chocolate, chopped (but not too fine, you want chunks, not thin shards of chocolate)
• 1 large egg, beaten to blend
• Demerara sugar (for rolling)
• Flaky sea salt
• 
  
• INGREDIENTS
• RECIPE PREPARATION
• Using an electric mixer and a medium bowl or a stand mixer fitted with the paddle attachment, beat butter, granulated sugar, brown sugar, and vanilla on medium-high speed until super light and fluffy, 3–5 minutes.
• Using a spatula, scrape down sides of bowl. With mixer on low speed, slowly add flour, followed by chocolate chunks, and beat just to blend.
• Divide dough in half, then place each half on a large piece of plastic wrap. Fold plastic over to cover dough and protect your hands from getting all sticky. Using your hands (just like you’re playing with clay), form dough into a log shape; rolling it on the counter will help you smooth it out, but don’t worry about getting it totally perfect. Each half should form logs that are 2–2¼" in diameter. Chill until firm, about 2 hours.
• Preheat oven to 350°. Line a rimmed baking sheet (two, if you’ve got 'em) with parchment paper. Brush outside of logs with egg wash. Roll logs in demerara sugar (this is for those really delicious crispy edges).
• Slice each log into ½"-thick rounds. Arrange on prepared baking sheet about 1" apart (they won’t spread much). Sprinkle with sea salt. Bake cookies until edges are just beginning to brown, 12–15 minutes. Let cool slightly before eating them all.
• Do Ahead: Cookie dough can be made 1 week ahead. Tightly wrap in plastic and chill, or freeze up to 1 month. Cookies can be baked 5 days ahead. Store in plastic wrap or an airtight container.

Double Chocolate Beetroot Cake

 

Ingredients

Chocolate Beetroot Cake

• 1 cup beet puree *see direction 1
• 2 tablespoons flax meal
• 4 tablespoons water
• 2 cups sprouted spelt flour or whole wheat flour
• 1/3 cup cocoa powder
• 1 cup organic cane sugar
• 1 1/2 teaspoons baking soda
• 1/2 teaspoon sea salt
• 1/4 cup olive oil
• 3/4 cup unsweetened almond milk
• 2 teaspoons pure vanilla extract

Dairy Free Chocolate Ganache

• 6 oz (170g) semi-sweet dark chocolate pieces
• 3/4 cup full fat coconut milk

Instructions

Prepare Beetroot Puree

1. Peel and quarter 3-4 medium sized beets (approx. 1 pound of beets). Steam the  beets for 15 minutes or until a knife easily pierces them. Add the cooked beets to a food processor or Vitamix and blend until smooth. Measure out 1 cup for use and set aside.

For the Cake Base

1. Preheat the oven to 350'F. Line an 8" round cake pan with parchment paper and grease around the side.

2. In a small bowl, combine the flax meal and water and let stand for 5-10 minutes or until thickened. Meanwhile in a large bowl, sift together the spelt flour, cane sugar, cocoa powder, baking soda, and salt. Make a well in the centre and set aside.

3. In a small bowl, combine the flax mixture, beetroot puree, olive oil, almond milk and vanilla. Add the beet mixture to the flour mixture and stir just until combined.
4. Pour the batter into the prepared baking pan and smooth the top with a spatula. Bake for 50-55 minutes or until a toothpick inserted into the centre comes out clean.

5. Remove the cake from the oven and let stand for 5 minutes. Carefully remove the cake form the pan, remove the parchment paper, and cool completely on a wire rack. While the cake is cooling, prepare the ganache.

Prepare the ganache

1. Add the chocolate pieces to a medium sized heat proof bowl. In a small saucepan, gently heat the coconut milk until steaming, but not bubbling. Carefully pour the hot coconut milk over the chocolate and stir until all the chocolate is melted. Allow the ganache to thicken at room temperature for 40-50 minutes, stirring occasionally. Note that the ganache may seem runny at first, but it will thicken to a spreadable texture after the elapsed time.

2. Using an offset spatula, frost the cooled cake and serve.

Recipe Notes

Beetroot puree can be made in advance and kept in the fridge until ready to use. It's also not necessary to let the puree cool before adding it to the cake batter. If your coconut milk has separated during storage (it has a thick layer of fat and a watery layer), it's imperative that you mix it back together before measuring; a blender or food processor can assist with this if need be.

Strawberry Pretzel Dessert

Pretzel Crust:
1/2 cup butter, melted
2 and 1/2 cups pretzels, finely crushed
3 tablespoons sugar

Cream Cheese Filling:
8 oz. cream cheese, softened
1/2 cup agave
8 oz. Cool Whip, thawed (or whipped cream)

Strawberry Topping:
20 oz. fresh strawberries (slice)

For the Pretzel Crust:
Preheat the oven to 400 degrees. In a bowl, combine crushed pretzels, butter, and sugar. Press the mixture into the bottom of a 9"×13" baking dish. Bake for 8-10 minutes at 400 degrees until set, and let cool

For the Cream Cheese Filling:
Cream together the half a cup of agave and softened cream cheese, and fold in the Cool Whip.

Spread this mixture on top of the pretzel crust. Make sure to spread it all the way to the edges of pan to create a barrier between the gelatin and crust. I recommend placing the pan back in the fridge to cool while you're making the gelatin portion.

For the Strawberry Topping:

Slice strawberries and place on top. 

Chocolate Raspberry Tart

10 graham crackers
1 Tbsp sugar
8 Tbsp unsalted butter, divided
1 cup heavy cream
16 o z chocolate (50-60% cocoa)
1/4 tsp salt
1/4 tsp vanilla
6 oz fresh raspberries

Preheat oven to 350. Crush graham crackers and sugar in the food processor, then drizzle in 6 Tbsp melted butter. Press into a pie or 9 inch tart pan and bake 8-10 minutes. Let cool.

In small saucepan over medium-high heat, warm heavy cream until steaming but not boiling. Add remaining 2 Tbsp butter and stir until melted. Fold in chocolate, then salt and vanilla. Stir until smooth and pour into tart crust. Refrigerate until set and top with raspberries before serving. Slice 16 ways.

Salted Dark Chocolate Truffle Cookies

YIELD: 24 TO 30 COOKIES

SALTED DARK CHOCOLATE TRUFFLE COOKIES

cook time:

10 MINS

INGREDIENTS

6 tablespoons unsalted butter
4 ounces bittersweet, mine was 60% chocolate, chopped
2 cups dark chocolate chips
3 large eggs
3/4 cup granulated sugar
2 teaspoons vanilla extract
1/2 cup + 2 tablespoons all-purpose flour
2 tablespoons dark chocolate/dutch process cocoa powder
1/4 teaspoon salt
1/4 teaspoon baking powder
coarse sea salt for sprinkling
if desired: additional melted chocolate for dipping and chocolate sprinkles for coating

INSTRUCTIONS

In a large bowl, melt butter, bittersweet chocolate and 1 cup of chocolate chips. I do this in the microwave, beginning with 30 second increments and stirring until totally melted. Set aside and let cool completely.

In a small bowl, combine flour, cocoa powder, salt and baking powder. Set aside.

In the bowl of your electric mixer, add sugar and eggs, beating on high until light and fluffy, about 2 minutes. Add in vanilla extract and melted chocolate/butter, beating for another 1-2 minutes until combined. Scrape down the sides of the bowl and the whisk or beater attachment, then remove it and stir in the dry ingredients with a large spatula until thoroughly dispersed by just combined. Fold in remaining chocolate chips. Cover the cover with plastic wrap and place in the fridge for 4 hours (or even overnight!).

Preheat oven to 350 degrees F. Place parchment paper (or a silpat!) on an ungreased baking sheet. Wet your hands with water then begin to roll the dough into 1-inch balls, placing them about 2 inches apart. Do this quickly and if you are doing the cookies in batches, refrigerate the dough in between rounds. Sprinkle a bit of salt on top of each dough ball, then bake for 9-10 minutes. Remove, sprinkle a tiny bit of salt again, and let cool for at least 10 minutes on the baking sheet. The should be completely cool before removing them! Once removed, place on wax or parchment paper to cool completely. Once totally cooled, if desired you can dip half of each cookie in melted chocolate then cover in sprinkles. These store pretty well but are fairly fragile.

Pumpkin Chocolate Chip Bread

(four small loaves or one regular loaf)

1 3/4 c flour
1 tsp baking soda
1 tsp cinnamon
1/4 tsp nutmeg
1/2 tsp pumpkin pie spice
1/2 tsp salt
1 c pumpkin puree
1/2 c sugar
1/4 c brown sugar
1/2 c vegetable oil
2 eggs
1/2 tsp vanilla
3 Tbsp orange juice
1 c semisweet chocolate chips

Preheat oven to 350 and grease pans.

Whisk together the flour, baking soda, spices, and salt.

In another large bowl, stir together the pumpkin, both sugars, oil, eggs, vanilla, and orange juice. Add the dry ingredients and stir until just combined. Try not to overmix. Add in 3/4 of the chocolate chips.

Pour into loaf pans, and top with the rest of the chocolate chips. Bake for 30-32 minutes for small pans, or 50-60 minutes for a large loaf pan. Test with a toothpick inserted in the center, allow it to cool on a rack for 30 minutes, and remove from pan.

No-Bake Holiday Cheesecake from HEB

1 jar Roberts Reserve Pistachio/White Chocolate Dip
8 oz cream cheese
1 package Cool Whip
1 prepared graham cracker crust

In a large bowl mix softened cream cheese until smooth. Mix in dip. Spoon into crust and level out. Top with cool whip. Chill for 30 minutes or overnight.

Pear Amaretto Pecan Pie from HEB

3 large eggs
1 c dark corn syrup
1/2 c Roberts Pear Walnut Amaretto Jam
1/2 stick unsalted butter, melted
1 1/2 c chopped pecans
1 prepared pie crust, par-baked according to package instructions

Preheat oven to 350. Whisk first 4 ingredients in a medium bowl to blend. Mix in 1 c pecans. Pour into crust and sprinkle with remaining 1/2 c pecans. Bake pie until set, about 1 hour. Transfer to rack to cool and serve.

Philadelphia No-Bake Pumpkin Cheesecake

1 8 ounce package cream cheese
1 cup pumpkin
1/2 c sugar
1/2 tsp pumpkin pie spice
1 8 ounce cool whip, thawed and divided
1 graham cracker crust


Beat cream cheese, pumpkin, sugar, spice with mixer until well blended, then fold in 2 1/2 c cool whip. Spoon into the crust. Refrigerate 3 hours, until firm. Top with remaining cool whip.

Salted Dark Chocolate Truffle Cookies

6 tablespoons unsalted butter
1 pound bittersweet (mine was 60%) chocolate, chopped/dark chocolate chips
3 large eggs
3/4 cup granulated sugar
2 teaspoons vanilla extract
1/2 cup + 2 tablespoons all-purpose flour
2 tablespoons dark chocolate/dutch process cocoa powder
1/4 teaspoon salt
1/4 teaspoon baking powder
coarse sea salt for sprinkling
if desired: additional melted chocolate for dipping and chocolate sprinkles for coating

Directions:

In a large bowl, melt butter and chocolate. I do this in the microwave, beginning with 30 second increments and stirring until totally melted. Set aside and let cool completely.

In a small bowl, combine flour, cocoa powder, salt and baking powder. Set aside.

In the bowl of your electric mixer, add sugar and eggs, beating on high until light and fluffy, about 2 minutes. Add in vanilla extract and melted chocolate/butter, beating for another 1-2 minutes until combined. Scrape down the sides of the bowl and the whisk or beater attachment, then remove it and stir in the dry ingredients with a large spatula until thoroughly dispersed by just combined. Cover the cover with plastic wrap and place in the fridge for 4 hours (or even overnight!).

Preheat oven to 350 degrees F. Place parchment paper (or a silpat!) on an ungreased baking sheet.

Wet your hands with water then begin to roll the dough into 1-inch balls, placing them about 2 inches apart. Do this quickly and if you are doing the cookies in batches, refrigerate the dough in between rounds. Sprinkle a bit of salt on top of each dough ball, then bake for 9-10 minutes.

Remove and let cool for at least 10 minutes on the baking sheet. The should be completely cool before removing them! Once removed, place on wax or parchment paper to cool completely.

Once totally cooled, if desired you can dip half of each cookie in melted chocolate then cover in sprinkles. These store pretty well but are fairly fragile.

Oven Pear Pancake

4          whole   pears, thinly sliced

1/4       c           sugar

¼         c           flour

3                      eggs

1          c           milk or almond milk

2          tsp        vanilla

1          tbsp      unsalted butter, melted

                       salt

½         tsp        ground cinnamon

1          tbsp      sugar, for topping

Heat oven to 400º F. Lightly coat a 9-inch pie plate with vegetable cooking spray. Peel, core, and cut into eighths and arrange them in the pie plate. Combine 1/4 cup sugar, flour, eggs, whole milk, vanilla, unsalted butter, and a pinch of salt in a blender. Pulse until smooth, about 30 seconds.

Pour over the pears. Place in the oven and bake until springy to the touch, 25 to 30 minutes. Remove from oven. Heat broiler. Sprinkle the pancake with ground cinnamon and the 1 tablespoon sugar. Broil until browned, about 1 minute. Serve warm.

Pretzel Turtles

1          bag       mini-pretzel twists
1          bag       caramel candies, unwrapped and sliced in half
8          oz         good quality milk chocolate
1          cup       pecan halves (approximately)

Preheat oven to 325 degrees. Place the pecan halves in a single layer on a baking sheet and put in the oven for 5 to 6 minutes, shaking the pan once halfway through, until they're lightly toasted. Remove them after they're toasted and put them on a plate to cool.

Line the baking sheet with parchment paper or a silicone baking mat. Arrange the pretzels neatly on the pan, then top each pretzel with an unwrapped caramel. Place the pan into the oven for 4 to 5 minutes, or until the caramels are softened (but definitely not melting.) Remove the pan from the oven. Gently press a pecan half onto each caramel, just enough for the caramel to fill the pretzel. Set them aside to cool completely.

Meanwhile, melt the chocolate in the microwave. When the pretzel/caramels are cooled, remove them from the baking sheet. Spoon small dollops (1 1/2 teaspoon helpings) of chocolate all over the baking mat, then lightly drop each pretzel onto the middle of each dollop, making sure they're centered. Allow them to cool completely before serving (you can hasten this along in the fridge.)