Italian Love Cake

I cannot stress enough how simple and how wonderfully delicious this recipe is.  Everyone that tasted it loved it and asked for the recipe.  It definitely shows love, and makes you fall in love.

Ingredients
1 box Betty Crocker Chocolate Fudge or Devil's Food cake mix + ingredients listed on box
2 lbs. whole milk Ricotta cheese
4 eggs
1/3 c granulated sugar
1 tsp. vanilla
1 5.9 oz. box of Instant Chocolate Pudding (I couldn't find that size and used 1-1/2 boxes of the 3.9 oz.)
1 c cold milk
1 8 oz. carton frozen whipped topping, thawed

Preheat oven to 350 degrees. Spray a 9x13 baking pan with cooking spray. Set aside.
Using a mixer, prepare the cake ingredients following the instructions on the box.  Set aside.
In another bowl, mix together the ricotta cheese, eggs, sugar and vanilla.
These directions are correct.  The cake and the ricotta cheese layer switch during baking!
Pour the cake mix into the prepared pan and spread evenly.  Slowly pour the ricotta cheese batter over the cake mixture, being very careful not to blend the two.
Bake for 1 hour.
Remove to a cooling rack and allow to cool completely.
Whisk together the pudding mix and milk until smooth.  Fold in the whipped topping. Spread evenly over the cooled cake.  Refrigerate for 6 hours or overnight.  The longer you can keep it in the refrigerator and resist temptation, the better it is.

Can you feel the love?  Oh, you will when you bite into it!  It will quickly become you're new "go to" dessert.

Mangia!

Sick Brownie Bites

Ingredients

Cooking spray, for coating the baking pan

1 2/3 cups graham cracker crumbs

2/3 cup shredded coconut

2/3 cup chopped walnuts or pecans

One 14-ounce can sweetened condensed milk

6 ounces semisweet or bittersweet chocolate chips

Big pinch kosher salt

Confectioners' sugar, for rolling

Preheat the oven to 375 degrees F. Coat an 8-by-8-inch baking pan with cooking spray.

Combine the graham crackers, coconut, walnuts, condensed milk, chocolate chips and salt in a medium bowl. Stir with a wooden spoon until thoroughly combined. Transfer the mixture to the prepared pan and press to the edges.

Bake until the chocolate melts and the top is golden, 15 to 20 minutes. Stir the hot mixture in the pan until the chocolate is incorporated throughout. Press back out to the edges and set aside until cool enough to handle.

Place the confectioners' sugar in a medium bowl. Scoop out the brownie mixture by the tablespoon and shape into balls. While still warm, roll each ball in the sugar to coat.  When cool, roll again.

Recipe from Foodnetwork.com

Enjoy!

Mocha Cream Cheese Pie

Ingredients

1-1/2 c graham crumbs
1/4 c granulated sugar
4 T melted butter

1 8 oz. pkg. cream cheese, softened
1 14 oz. can sweetened condensed milk
1/4 c kahlua
1 T water
3 T unsweetened cocoa (dutch processed is best)

1 c heavy cream
1/4 c confectioners' sugar
1 T sour cream or creme fraiche

Combine the first 3 ingredients until thoroughly moistened.  Press into a 9" pie dish, making sure to firmly work up the sides and the bottom.  Chill in refrigerator while you make the filling.

In a small microwaveable cup heat Kahlua and water for 20 seconds. Remove from microwave and add the cocoa.  Whisk until combined and no lumps.

In a bowl of a stand mixer fitted with a whisk attachment, add cream cheese and beat on medium-high speed for one minute. Reduce speed to low and slowly add sweetened condensed milk. Raise the speed and continue to beat for another minute. Reduce speed to low and add in Kahlua/chocolate mixture. Raise the speed and beat for 1 more minute scraping down sides.  Pour into chilled crust and place back in refrigerator for at least 2-3 hours.

Before serving, beat heavy cream, confectioners' sugar and sour cream until stiff peaks form. Dollop on top of pie and it's ready to serve.

Enjoy!

Chubby Hubby Bars

Sweet and salty, layered with peanut butter and chocolate.  Doesn't get much better than that.

Ingredients

16 oz. semi-sweet or bittersweet chocolate, chopped
3 cups salty pretzel sticks
1 cup smooth peanut butter
4 T unsalted butter
1 c sifted confectioners' sugar

Line a 9x13-inch pan with parchment paper, allowing excess to hang over the sides

Place half of the chocolate in a medium bowl and microwave on 50% power in 30-second increments, stirring after each, until completely melted. Pour the chocolate into an even layer in the prepared pan.

Gently place the pretzel sticks in an even layer on top of the melted chocolate. Place the pan in the refrigerator while you prepare the next layer.

Whisk together the melted butter and peanut butter, then whisk in the powdered sugar until completely smooth. Spread in an even layer over top of the pretzels.

Melt the remaining half of the chocolate using the same method as in step #2. Pour the melted chocolate over the peanut butter layer and use an offset spatula to spread in an even layer. Return to the pan to the refrigerator until set, about 30 minutes. Cut into bars and serve. Leftovers should be stored in an airtight container in the refrigerator for up to 2 weeks.

Recipe adapted from The Brown Eyed Baker.

Indulge!

Cream Puffs with Chocolate Raspberry & Strawberry Cannoli Fillings

The recipe for the shells makes 8 large puffs.  Each of the following recipes for the cream fillings fills 8 puffs.  You will need to double the cream puff recipe to use both fillings.  

*Tip: If you plan on making both cream fillings, you can beat 1 c of heavy cream and set aside. Divide in half and add to each filling according to the directions.

Cream Puff
1 stick of butter
1 cup hot water
1 T sugar
1 c all-purpose flour
4 large eggs

Preheat oven to 425*.  Prepare a baking sheet with parchment paper or a silicon mat. Add first 3 ingredients to a heavy bottom saucepan and bring to a full boil. Add the flour all at once and beat rigorously with a wooden spoon until the mixture leaves the side of the pan and forms a ball. Remove from heat.  Add eggs, one at a time, beating until each is incorporated and mixture is smooth & shiny. Drop mixture into 8 spoonfuls onto prepared baking sheet, 2" apart.  You can also fill a pastry bag fitted with a large star tip and pipe the batter into 8 mounds. Bake at 425* for 10 minutes; reduce oven temp to 350* and continue baking for another 15 minutes. Keep a close eye and make sure they are golden around the edges, but do not burn.  Remove from oven an set aside to cool.  With a serrated knife, remove shell 2/3 of the way down and set aside.  Fill half with raspberry cream and half with strawberry cannoli and replace the caps.  Drizzle with white chocolate.

Chocolate Raspberry Cream Filling
6 oz. mascarpone cheese
1/2 c sifted confectioners' sugar
1/4 c seedless raspberry jam
4 oz. chopped bittersweet chocolate, melted
1/2 c heavy cream, whipped

Add the mascarpone cheese, sugar and jam to the bowl of an electric mixer.  Beat until smooth.  Slowly add the melted chocolate and beat until incorporated.  In a clean, separate bowl, beat the heavy cream until stiff peaks form.*  Fold into the cheese mixture. Spoon or pipe filling onto each cream puff bottom and replace the top.

Strawberry Cannoli Cream Filling
1 c whole milk ricotta cheese
1/2 c sifted confectioners' sugar
1/2 tsp. vanilla bean paste or 1 tsp. vanilla extract
1/2 c heavy cream, whipped
1 pint fresh strawberries, cut into thin slices

In the bowl of an electric mixer, beat the cheese, sugar and vanilla.  In a clean, separate bowl, beat the heavy cream until stiff peaks form.*  Fold into the cheese mixture. Add a few slices of strawberries to each cream puff bottom, spoon or pipe filling onto the strawberries, and top off with remaining strawberry slices before replacing the tops.

For the drizzle, melt 4 oz. of good white chocolate (I use Ghiradelli) and 3/4 T vegetable shortening in a microwave safe bowl. Heat for 30 seconds initially and then 10-second intervals thereafter. Check after each interval as white chocolate seizes up easily.  If the chocolate is not melted but the bowl is hot, remove from microwave and begin stirring. Sometimes the heat from the bowl is all that is needed to melt the chocolate. Drizzle over the cream puffs.

Indulge yourself and those around you!

Everything Cookies

You can substitute whatever mix-ins you would like in this recipe.  Just be mindful of the total amount.  Try not to add more than 2-1/2 cups total of mix-ins. Otherwise, the batter will be compromised and too dry to hold together properly.

Ingredients

3/4 cup butter, softened

1/2 cup peanut butter

1 cup granulated sugar

1 cup brown sugar

2 eggs

1 teaspoon vanilla extract

2 cups all-purpose flour

1 teaspoon baking soda

3 cups rolled oats

1/3 cup bittersweet chocolate chips

1/3 cup white chocolate chips

1/3 cup chopped dates (or try other types of dried fruits; i.e., cherries, cranberries, figs, blueberries)

1/3 cup chopped chocolate covered graham crackers

1/3 cup golden raisins

1/3 cup sweetened coconut

1/2 cup pecan pieces

Cream butter, peanut butter, and sugars.

Add eggs and vanilla, mixing well. Stir in dry ingredients, mix well.

Form into balls about 1 1/2" in diameter.  A cookie scoop works well here.  Place 2" apart on a parchment-lined cookie sheet.

Bake at 350 for about 14-20 minutes, or until lightly browned on the bottom.  Baking time determines the firmness of the cookies.  Less time = softer middles.

Enjoy!

Chocolate Chipotle Chili

The chocolate intensifies the flavor.  You don't actually taste the chocolate itself once its fully cooked.

Ingredients

2 bacon slices, chopped
4 oz. ground beef
1 large onion, diced
1 red pepper, diced
3 cloves garlic, minced
1 tsp. chili powder
1 tbsp. cumin powder
1 tsp. oregano
1 28-oz can crushed tomatoes
2 cups beef stock
1 15.5-oz can red kidney beans
1 15.5-oz can corn
6 1-oz. squares 60% dark chocolate
3 Tbsp. Olive Oil
Seasons Murray River salt to taste
Shredded Farmhouse Cheddar cheese, for finishing
2 scallions, thinly sliced to garnish

In a 6-quart dutch oven fry the bacon over high heat until just crispy. Scoop the bacon out with a slotted spoon and set it aside on a paper towel to drain.

Add ground beef to the pan. Brown the meat and then transfer to a plate.

Drain bacon and meat fat and add 3 Tbs. Seasons Chipotle Infused Olive Oil. Reduce the heat to medium and cook the onion and garlic until it’s translucent. Add red peppers and cook until peppers become soft, about two minutes. Stir in the chili powder, cumin and oregano and salt to taste, cook until the spices become fragrant, about 30 seconds. Add the crushed tomatoes to the pot, stir for another minute.

Add the stock, beef, bacon, beans, Seasons Chocolate Balsamic and corn. Bring the stew to a boil and then reduce to a simmer. Cook for at least 30-40 minutes.

Taste and adjust the seasonings as desired.

Serve in individual bowls and garnish with scallions and shredded cheddar or sour cream.

Ole'!

Red Velvet Cake w White Chocolate Cream Cheese Frosting

Ingredients

2 1/2 cups All-Purpose Flour

1 1/2 cups Sugar

1 teapsoon Baking Soda

1 teapsoon Salt

2 tablespoons Cocoa Powder

1/2 cup Vegetable or Canola Oil

3/4 cup Buttermilk

1/4 cup Roasted Beet Puree (or you can use canned beets)

2 Eggs (room temperature)

2 tablespoons Red Food Coloring

1 teapsoon White Vinegar

1 teaspoon Pure Vanilla Extract

FOR THE FROSTING

16 oz Cream Cheese (room temperature)

1 stick Butter (room temperature)

2 cups White Chocolate Chips (melted)

1 teaspoon Vanilla 

2 cups powdered sugar

Chopped Peppermint Andes Candies (optional)

Edible Tree Glitter (optional)

Butter and flour two 9" round cake pans. Line with parchment.  In the bowl of a standing mixer, combine the dry ingredients.  Mix for 30 seconds with paddle attachment.

In separate bowl, combine wet ingredients.  In two parts, pour wet ingredients into mixer.  Mix on medium speed until combined.  Do not over mix.  Pour batter into prepared pans.  Bake on center rack for 35 minutes at 350 or until a toothpick inserted in the center comes out clean.  Cool for 10 minutes, then turn out on wire rack.  Cool cakes completely.

Cut each cake in half horizontally to make four layers.

Prepare frosting: Beat cream cheese and butter in a large bowl with an electric mixer until combined. Add the melted chocolate and vanilla, and then continue to mix until incorporated. Next, slowly add the sugar, beating until the frosting is light and fluffy.

Frost the top of each layer, then sides, finishing with the top. Sprinkle with Andes Candies and Tree Glitter, if desired.

(Recipe from The Chew)

Oatmeal Chocolate Cherry Chip Crisps

Ingredients

1 cup (2 sticks) unsalted butter, room temperature

3/4 cup (packed) golden brown sugar

1/3 cup sugar

1 teaspoon vanilla extract

2 large eggs

2 cups old-fashioned oats

1 1/2 cups all purpose flour

1 teaspoon baking soda

1 teaspoon salt

1 cup dried tart cherries 

1 pkg. Nestle Toll House Cherry Filled Delightfulls

1/3 cup white chocolate chips

Position 1 rack in bottom third and 1 rack in top third of oven; preheat to 375°F. Line 2 large baking sheets with parchment paper. Blend first 4 ingredients in bowl of a stand mixer. Add eggs and beat until blended (about a minute).  Add next 4 ingredients.  Continue beating until mixture is blended. Transfer to large bowl. Mix in cherries, Delightfuls and white chocolate chips.

Spoon batter by rounded tablespoonfuls or using a tablespoon size scoop onto prepared baking sheets, spacing 2 inches apart (cookies will spread). Bake until tops of cookies are golden brown, rotating baking sheets after 7 minutes, about 14 minutes total. Transfer cookies to rack; let cool. Repeat with remaining batter.

(Recipe adapted from Epicurious)

GF Baked Oatmeal Popables with Fruit & Bittersweet Chocolate

There is a recipe going around on FB called Healthy Cookies.  I took my idea for these very tasty snacks from that.  They taste like sweetened cooked oatmeal, but in convenient snack-size mounds. You're gonna love 'em and so simple to make. If you use a vegan chocolate bar, this recipe becomes vegan as well as GF!

Ingredients:

2 large very ripe bananas, mashed
1/3 cup applesauce (I used unsweetened)
2 cups GF old fashioned oats (like Bob Mill's Organic)
1/4 cup coconut or almond milk, your preference
1/4 cup chopped dried cherries
1/4 cup chopped dried pineapple
1/4 cup golden raisins
1/2 cup dark or bittersweet chocolate (I used Ghiradelli bittersweet. You can substitute a vegan bar)
1 tsp vanilla bean paste (you can substitute vanilla extract)

Preheat oven to 350*.  Line a cookie sheet with parchment.  Mix all ingredients together. Using a medium cookie scoop, place them 1/2" apart.  They do not spread, so 1/2" is plenty.  Bake for 16-20 minutes or until firm.  They really do not brown, so don't be concerned. Baking them makes them hold together.  Let cool and give them a try!

Enjoy!

Coffee Toffee Torte

Recipe adapted from Taste of Home's Tiramisu Toffee Torte.

Ingredients

1 package white or yellow cake mix

3/4 cup strong brewed coffee, room temperature

1/4 cup Kahlua

3 eggs

4 Heath candy bars (1.4 ounces each), chopped

FROSTING:

4 ounces cream cheese, softened

2/3 cup sugar

1/3 cup chocolate syrup

2 teaspoons vanilla paste (you can substitute vanilla extract)

2 cups heavy whipping cream

6 tablespoons strong brewed coffee, room temperature

6 tablespoons Kahlua

2 Heath candy bars, chopped

Line two greased 9-in. round baking pans with waxed paper and grease the paper; set aside. In a small bowl combine the coffee and the Kahlua. In a large bowl, combine the cake mix, coffee, Kahlua and eggs; beat on low speed for 30 seconds. Beat on medium for 2 minutes. Fold in chopped candy bars.

Pour into prepared pans. Bake at 350° for 25-30 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing to wire racks to cool.

For frosting, in a large bowl, beat cream cheese and sugar until smooth. Beat in chocolate syrup and vanilla. Add the whipping cream. Beat on high speed until light and fluffy, about 5 minutes.

In a small bowl combine the coffee and the Kahlua. Set aside.

Cut each cake horizontally into two layers. Place bottom layer on a serving plate; drizzle with 4 tablespoons of the coffee/Kahlua. Spread with 3/4 cup frosting. Repeat layers twice. Top with the remaining cake layer. Frost top and sides of cake with remaining frosting. Refrigerate overnight. Garnish with chopped candy bars.

Cafe' Ole'!