Gourmet Chocolate Caramel Apples

This is Definitely a tricky one to post. Alot of this recipe is common sense your judgment of consistancy and texture.  I will update this recipe with more details and pics of step by steps. Most times I make these I am doing it by myself and it generally takes two hands, taking pictures of the apples in action is a challenge!.

Ingredients:

4 Large Apples (use your favorite - I love the kick of the granny smiths with the chocolate)
2 blocks of chocolate of your choice (milk, dark, or white)
Drizzle chocolate or chips of your choice. I particularly love the butterscotch flavored chips with the apple and chocolate flavors
2 bags of Caramels.
2 TBSP shortening (more for your drizzling topping)
2 TSP Whole  Milk (full cream milk)
Parchment Paper
Popsicle Sticks (paddle pop sticks). Try to get good quality ones as the cheaper ones will not be able to handle the weight of the apples when you are dipping.

Preparation: This preparation is important. So many times I am asked the same question - "how do you get the caramel not to just slide off the apple" here are some prep tips that will almost guarantee you success.
1. Scrub you apples with as hot water as possible and rub dry vigorously. This will remove as much of the shiney, slidey wax as possible.
2. Chill your apples overnight. - Simply chilling them until they are cool to touch is not enough. You want the coolness to keep radiating from inside the apple so keep them chilling all night long. This will ensure your coatings set faster.(also chilling your cookie sheet/tray will also help)
3. This is best done in a cool environment.. if you are in the middle of summer try to do this in an area with air conditioning.. when I do this in the winter I usually prop a window open. The chilled air can be your best buddy when setting caramel on apples.

Directions For The Caramel Apple:
Place parchment paper on a cookie sheet or tray. Spray lightly with non stick cooking spray.
Unwrap all your caramels and place in a large microwavable bowl. Add milk and microwave 1 1/2 minutes, stir and place back in teh microwave removing every minute to stir and make sure it is not burning. When caramel is smooth runny consistancy it is ready to be used.
Remove only the apple you are working on from the fridge at one time. That helps the other apples remain as chilled as possible.
Place your stick firmly into top of the apple.
Tilting the bowl of caramel slightly dip your apple in and rotate it around until it is completely coated. By not letting your apple rub along the sides of the bowl as you turn it you will have prettier more evenly coated apples.
pull it out and rotate your apple over the bowl to let excess drip off.
Gradually as you see the caramel stiffening on the apple start rotating it slowly so it will continue to cool with as much of the caramel on as possible. Sometimes holding your apple in by your freezer vent or by a cool breeze while turning slowly will help. Taking your time with the apples this way makes it so that you dn't have puddles of caramel form on your tray. I like to think of it as lava. Cool it down and eventually it will stop moving.
Place it carefully on your tray . Don't squish it down just let the apple and caramel set it's own standing position.
Repeat with all apples, making more caramel sauce as needed if you run out.
Refridgerate over-night for completely set apples.

Directions For the Chocolate Apple:
As before your apples need to be completely chilled before embarking on the next step. Thankfully the chocolate cools alot faster and quicker than the caramel.
Prepare your chocolate by heating it over a double boiler set up. boil water in a pot and place a bowl with your chocolate on top of it making sure it does not touch the water. This will ensure even heating. Add your shortening. Stir the chocolate when needed, keep a close eye on it.
When completely smooth and runny remove from heat.
Remove one apple at a time from the fridge.  Like with the Caramel dip the apple in until it is completely coated (without touching the sides of the bowl), letting remaining chocolate drip off. As chocolate drip slows start to rotate it slowly to help with the even spread and setting. If you want to add toppings such as crushed Oreos, toffee bits, nuts (Whatever candy bar takes your fancy really.. you just need to chop them pretty small) then now is the time to apply them. It is best if you scoop it in one hand and holding the apple in your other press it into the chocolate. If you do this too early it will all just slide off.
When chocolate lookes stable place it on the tray to cool until it is set.
Continue with remaining apples.

The Final Drizzle Touch:
If you aren't sick of your apples yet then go ahead and once the chocolate coating is firm you can put on the drizzle.  Mix either another batch of different coloured chocolate or melts. I really LOVE the butterscotch melts on my apples. The flavor combo is great. Mix and heat it with Shortening like you did the chocolate. (The shortening allows it to set fast and hard and also gets is runny)
using a spoon or fork---PREPARE TO GET MESSY!-------
Coat your utensil and then start flicking it over the apple. More you flick the thinner your drizzle marks will be so don't be shy or afraid of the mess, just go for it. I like to flick in one diagonal direction, and then go the opposite direction over the top to make a fun criss cross pattern.
Feel free to experiment with different flavor combinations of your choice.

These apples are a bit of work and preparation, but they are so delicious, in the end it is all worth it!

Red Velvet Cream Cheese Cookies

Here is a fun adaption on the Oreo Cookie recipe I posted. Perfect for Valentines Day or Christmas. 

Cookie Ingredients:

1 Pkg Red Velvet Cake Mix (if you don't have that any moist chocolate cake mix will do)
1/2 cup crisco (translation for aussies.. shortening or a type vegtable oil)
2 Beaten Eggs
Filling Ingredients:
8 0z Cream Cheese
2 cups powdered sugar
1/4 cup butter or margarine
1 tsp Vanilla
Directions:
Heat oven to 350 F.
Combine all the cookie ingredients in a bowl.
Lightly grease a cookie sheet.
Take a small piece of the dough and roll it into a ball. It should be the size of a dime - or $1.00 Aussie dollar.
Do a test batch placing 1 or two balls on the tray. Cook for approximately 10 minutes. Dough should flatten out and deflat upon removing from teh oven as well. Use this time to exactly measure how long your oven requires to cook these cookies.
Place balls on tray and space approximately 2-3 inches apart.
Remove from oven once cooked and allow them to sit and cool before removing from the tray.
Allow cookies to completely cool before adding filling.
Filling Directions:
Soften cream cheese and butter. With an electric mixer whip the cream and butter together, add in Vanilla essence, slowly add the powdered sugar.
Place in fridge while you wait for your cookies to cook and cool.
To Assemble: Fill a large zip lock bag with the end cut or a piping bag and pipe cream cheese onto the top. Add sparkly sprinkles for an extra effect and crunch.

Dark Hazelnut Chocolate and White Coconut Chocolate Mousse Duet

Creamy Rich FLUFF.. thats all I have to say about this dessert.

Chocolate Hazelnut Mousse


Ingredients:
12 Oz Ritter Sport Dark Hazelnut Chocolate ( you can also use the lindt chocolate hazelnut block, it just doesn't have whole hazelnuts like the Ritter Sport)
4 egg yolks
1/2 white cup sugar
1 tsp Almond Essence
3 cups heavy whipping cream




White Coconut Chocolate Mousse


Ingredients:
9 oz Lindt White chocolate coconut (1 1/2 blocks)
2 egg yolks
1/4 cup white sugar
1 1/2 cups heavy whipping cream


Directions:
Make each mousse one at a time. Have your bowls ready to spoon it in. Start with your dark chocolate mousse.
Melt the chocolate over a double boiler setup
While the chocolate is melting, in a large mixing bowl, combine the egg yolks and sugar and beat, with a hand-held mixer, until very pale and thick and have doubled in size.
Whisk in the Almond Essence.


When the chocolate has melted, whisk it into the egg yolk mixture. It will thicken extremely quickly .. don't panic it will work out once you work in the cream.


In a medium bowl, whip the heavy cream to medium peaks.
Using 1/3of the cream really mix it into the chocolate egg mixture well getting out most lumps.
Then gently fold in half of the remaining cream.
Even more carefully fold in the last section of the cream into the chocolate mixture. until it is all incorporated
Transfer the mousse to individual serving dishes.
Repeat the process for the white chocolate mousse and pour on top of the dark chocolate.
This is great because you can make it the night before.
Cover and refrigerate for AT LEAST 2 hours.

Pumpkin Chocolate Chip Kiss

Here's a  little twist on pumpkin chocolate chip cookies. Your hands will get a little more messy and it takes time, but they are so cute and make wonderful gifts!

Cookie recipe courtesy of Libby Parr

Ingredients

 1 cup butter flavored crisco (or shortening)
2 cups white sugar
2 eggs
2 teaspoons vanilla extract
1 (15 ounce) can pumpkin puree
4 cups all-purpose flour
1 1/2 teaspoons baking soda
1 1/2 teaspoons baking powder
1 teaspoon salt
1 teaspoon ground cinnamon
1 pinch ground nutmeg
1 cup semisweet chocolate chips
1 cup chopped walnuts (optional)
For dipping another 2 cups semi sweet chocolate - or your favorite dark chocolate.

DIRECTIONS



Preheat the oven to 375 degrees. Spray cookie sheets (grease).

In a large bowl, mix together the crisco shortening and white sugar until smooth or fully incorporated. Beat in the eggs one at a time whipping them in well.

Stir in the vanilla and pumpkin until well blended.

Combine the flour, baking soda, baking powder, salt, cinnamon and nutmeg in a bowel; stir into the pumpkin mixture.

Mix in the chocolate chips and walnuts if desired.

Scoop a small spoonful into your hand and roll fast into a ball. (if you roll your hands slow it will just stick to your hands) then roll some more unevenly so you create a cone shaped ball.

Place onto cookie sheet. This is a very firm dough. however you place it and shape it is how it will stay. It doesn't spread on the sheet so you don't have to worry too much about spacing.

Place in the oven and let cook approximately 8-10 minutes, until the tip is just barely turning golden.

While cookies are baking over a double boiler melt your remaining chocolate pieces until nice and runny.

Remove cookies from oven, cool on rack and continue to bake until the rest of the batter is used up.

Take your cookie and dip the pointy top into the chocolate, hold it in the air to let it start to set and get it's "kiss" look.

Then place a plate of them in the freezer to help them set up while you continue to dip the rest of your cookies, remove set up cookies and rotate remaining cookies into the freezer.

Aebleskivers

Aebleskivers are traditional Danish pancakes that are in the shape of a ball. There are many available recipes each resulting in a slightly different textures- just like normal pancake recipes. They are made in a special cast iron pan called a monk's pan.

This is the recipe I prefer so far. Whipping the egg whites separately gives the batter alot of air and fluff!

Ingredients

4 room temperature eggs, separated

4 TBS sugar

1/2 tsp salt

2 TBS vegetable oil

2 cups buttermilk

1 tsp baking soda

1 tsp baking powder

2 cups of all purpose flour (Plain flour)

Directions

Beat egg whites until stiff; set aside.

Beat rest of ingredients until batter is very smooth.

Fold in egg whites.

Heat [at a moderate temperature] a well-seasoned monk's pan (see tip below) with 1/8 teaspoon oil or lard in each of the 7 holes. 

Fill each hole [about three-quarters full] with batter. (Be sure to add a few drops of oil to each well in the pan before the next round of batter).  When browned on one side (almost right away), turn with the blunt end of a wooden skewer/ Put it on the edge and loosen the pancake by sliding it sideways, once you have loosened it use two skewers to flip it. 

It takes a couple of rounds before you perfect your technique. Be aware that these cook so fast that by the time you have filled each well with batter you immediately have to flip them. So stay on your toes!

A great way of really stepping up your aebleskivers is to drop a small filling into the middle. I put in some chopped strawberries, and even tried a little nutella. Remember though you don't have much time to do this and it's best if you have a helping hand to follow behind you putting the batter in the wells.

Serve with flavored butters, such as maple or cinnamon honey, syrup, jam and brown or white sugar. Tips: You can purchase a cast iron monk's pan at Scandinavia gift shops or at small town hardware stores in Danish communities, Williams and Sonova also stock them.

As for servings, plan on each person eating 7-10 cakes. Makes approximately 48 pancakes.

Cinnamon Butter

I was on a quest to remake the cinnamon butter from Texas Roadhouse to go with my sunday dinner rolls.

After much perusing different recipes online I came across this one that I changed slightly. While most rip-offs consisted of just butter, honey and cinnamon this one had the textural difference I was looking for. Try it and feel free to let me know what you would or wouldn't change.

Ingredients

1 cup unsalted butter (2 sticks) VERY softened.

1/3 Cup sweetened condensed milk - chilled in the fridge

1 tsp Corn syrup (Karo syrup)

1 tsp cinnamon to taste

Directions

In a mixer or with a hand mixer whip the softened butter until smooth and creamy. Add in remaining ingredients one by one. Whip mixture on high speed scraping down sides until it is all incorporated.

Refridgerate until ready to use. Remove to allow it to soften approx an hour before you need it.. dependant upon the temperature in your kitchen. The texture of this butter with teh condensed milk does allow it to spread even when chilled, however for the best creamy and smooth texas roadhouse effect allow it to soften before use.

Serve with fresh hot rolls.

 

Peachy Cream Cobbler

This is my absolute favorite cobbler recipe. Peaches baked with cream cheese, cake and heavy cream - what could be better on a cold winter night.

Ingredients

2 large cans sliced peaches (or approx 5 cups of your own home-canned peaches)

1 1/2 cups powdered sugar

1 8oz package cream cheese

1 box yellow cake mix

1/2 tsp cinnamon

1/2 cup butter

1/2 pint heavy whipping cream

Directions

Pre-Heat oven to 350 F.

Spray a 9x11 glass casserole dish with non stick spray.

Beat the cream cheese and powdered sugar together until fully combined

Drain the peaches and pour them into the bottom of the greased dish.

Using a spoon dollop the cream cheese across the peaches.

Pour the cake mix evenly over the top of the peaches and cream cheese. This will completely cover the peaches.

Sprinkle the cinnamon evenly across the cake mix.

Slice the butter into chunks distribute them on top of the cake mix.

pour over the heavy cream.

Place in the oven and cook for 40-60 minutes. Until golden brown on top and cake has cooked.

After removing from the oven allow the cobbler to "set-up" for 10 minutes before serving.

Serve warm with Vanilla icecream.

Aussie Trifle Twist

This is a recipe based on the traditional Australian trifle. Growing up trifle always consisted of Fresh whipped (unsweetened) cream, canned fruit salad, and sponge cake. This adaption is a little more elegant looking than the version I had as a child and tastes super fresh. (no canned fruit!)

So far this recipe has been a big hit.

Sorry there is no picture, I will post one when I make this again

Ingredients

approx 3 Butter/pound cake cut into large cubes

(sponge cake if you can get your hands on it)

For Berry Layer

1 punnet blackberries

1 punnet raspberries

2 large (or 4 small) punnets of Strawberries

1 cup sugar

1 tsp vanilla essence

For Cream Layers

2 8oz packages cream cheese softened

1 1/2 cups milk

1 pckg cheesecake flavored jello instant pudding

2 Pints Heavy Whipping Cream (1 of those big

1 cup white sugar

Directions

Prepare your berries the night before you want to put this dessert together.

Slice strawberries thinly, place all the berries in a large container, mixing evenly. Sprinkle half the sugar over the top of the berries, mix through.  Pour in 2 cups of cold water or approximately enough to have them almost submerged. Mix gently .  Pour the other half of sugar over the berries and once again mix. You want to make sure every berry recieve the sugary moisture.

Refridgerate overnight, stirring a couple times to keep covering the berries in the sauce you are creating.

For the cream layers you are going to be creating 2 different mixtures. One is just a plain whipped cream (for that good old fashioned traditional trifle flavor) and the other is a cheesecake flavored cream to kick it up a bit.

Split the whipping cream into two seperate bowls. Beat them both until they are completely whipped. Add vanilla into one of the bowls.

In a large mixing bowl combine the pudding and milk.  Beat in the softened cream cheese into the pudding mixture.  Quickly fold it into the cream with no vanilla, until it is completely incorporated.

In your trifle dish (this is usually just a very large circular glass bowl) layer the bottom of your dish with cake. The put a layer of berries, spooning on some of the juices to help moisten the cake. (just be sure to save enough juices for the other layers)

Smooth on a generous layer of cream cheese/pudding mixture.

Put a layer of cake.  Berries & Juice, and then a layer of the plain whipped cream. Another layer of Cake, Berries, continue in this pattern until you reach the top of your bowl.

Place remaining cream cheese mixture into a zip lock back. Cut the end to form a circular shape for piping.

Pipe large circular dobs of the mixture edge to edge around the outer rim of your bowl working your way gradually in until the entire top of the bowl is covered.

Set in the fridge for 2 hours before serving. The pudding in the cream will make this very firm once it settles in the fridge.

Enjoy.

Homemade Oreo Cookies

I love my homemade oreos to be moist and cakey! Cream cheese frosting inside seperates the bikkie slices. YUM YUM.

The great part is for the most part all the ingredients are already in your pantry.

Cookie Ingredients

2 Pkgs Devils Food Cake Mix (if you don't have that any moist chocolate cake mix will do)

1 cup crisco (translation for aussies.. a kind of vegtable oil)

4 Beaten Eggs

Filling Ingredients

8 0z Cream Cheese

2 cups powdered sugar

1/4 cup butter or margarine

1 tsp Vanilla

Directions

Heat oven to 350 F.

Combine all the cookie ingredients in a bowl.

Lightly grease a cookie sheet.

Take a small piece of the dough and roll it into a ball. It should be the size of a dime - or $1.00 Aussie dollar.

Do a test batch placing 1 or two balls on the tray. Cook for approximately 10 minutes. Dough should flatten out and deflat upon removing from teh oven as well. Use this time to exactly measure how long your oven requires to cook these cookies.

Place balls on tray and space approximately 2-3 inches apart.

Remove  from oven once cooked and allow them to sit and cool before removing from the tray.

Allow cookies to completely cool before adding filling.

Filling Directions

Soften cream cheese and butter.  With an electric mixer whip the cream and butter together, add in Vanilla essence, slowly add the powdered sugar.

Place in fridge while you wait for your cokoies to cook and cool.

To Fill: Take 2 evenly sized cookies, gently spread your preferred amount of filling on one side, and press the top cookie.

whualla. Done.

I really like ALOT of cream cheese filling in my cookies but feel free to add more or less to your taste. Cookies will soften with the filling in them giving them moisture.

Melting Moments Bickies

These small melt in your mouth sugar packed bickies, are the christmas tradition in my house. Making them at this time of year just seems to make them that much more special to my family and friends. Originally I kept this recipe a secret but gradually over the last couple of years I have learnt to share the joy! put them in a cute little box with a ribbon and you have the perfect christmas gift!

Note: this recipe takes patience and can be temperamental. Take the time to ensure you have exact ingredients, and that your butter is really well softened to room temperature. If you double the batch you run a much higher risk of it not turning out (it has worked about 50% for me when I double it). You are better off just making one batch at a time to ensure it will always be perfect.

Ingredients

1/4 cup icing sugar (powdered sugar)--do not pack it down.

3/4 cup plain flour (just shy of this is perfect. I have learnt if you go over this at all it will not work)

1/4 cup custard powder ( this is available in the "gello"/pudding section of your supermarket. Should be in a little tub)

6 0z salted butter

Directions

Pre-heat oven to 355 F ( 180c)

Cream butter, slowly add the custard powder, constantly scraping down the sides of your mixer. Then gradually whip in the icing sugar. while mixing gradually spoon in the flour.

Using a freezer zip lock bag, cut off the tip to use for piping. spoon in the cookie mixture.

Lightly spray a cookie sheet with non stick spray and then lightly wipe it with a paper towel. You want the tray to be just barely oiled since the cookies are butter based!.

Pipe 1 or 2 on the tray and do a test run to see how long you will need to cook it. The cook time changes depending on different ovens I use. Time how long it takes for the edges to barely start turning brown and take your cook time as being 30 seconds less than that.

Pipe a small circle as shown in the picture.

Bake them for 9-15 minutes depending on your altitude and oven. Watch closely, when they are ready they will not be browned.

Allow them to sit on the tray for a minute and then while still warm slide the tip of a metal knife under them and transfer them to a cooking rack to cool completely.
Allow the cookie sheet to cool completely before piping more on.

Repeat until all the cookies are baked.

While they are baking prepare the frosting. (see directions below) Carefully put some frosting on a cookie and then with evenly distributed pressure slowly siggle the second on top. They are very fragile and at this point will break easily so be patient. It's SO worth it!.

Frosting Ingredients & Directions

125g Softened Salted butter (softened to room temperature)

1 1/4 cups icing sugar (powdered sugar)

2 tbsp whole milk

Beat butter and gradually whip in half the icing sugar, add in the milk 1 tbsp at a time. Then slowly whip in the rest of the sugar. Whualla. Easy!

Chocolate Mousse

Ingredients

6 Ounces Semi-Sweet Chocolate
2 egg yolks
1/4 cup sugar
1 tsp Almond Essence
1 1/2 cups heavy whipping cream

Directions

Melt the chocolate over a double boiler setup.
While the chocolate is melting, in a large mixing bowl, combine the egg yolks and sugar and beat, with a hand-held mixer, until very pale and thick and have doubled in size. Whicsk in the Almond Essence. When the chocolate has melted, whisk it into the egg yolk mixture.
In a medium bowl, whip the heavy cream to medium peaks. Using 1/3 of the whipped cream at a time, fold the cream into the chocolate mixture. Repeat this process until all the cream is incorporated. Transfer the mousse to individual serving dishes and chill for at least 1 hour.

Chocolate Hazelnut Gelato

Picture is coming!

Ingredients

1 1/2 cups whole milk
1 1/2 cups heavy whipping cream
1/2 cup sugar plus 1/4 cup
4 egg yolks
1 tsp vanilla extract
1/2 cup melted Ritter sports chocolate hazenut chocolate bar. Or Lindt Chocolate hazelnut chocolate bar (the ritter sports has whole hazelnuts.. the lindt has only pieces)

Directions

In a saucepan combine the milk, cream, and 1/2 cup sugar over medium low heat. Cook until the sugar dissolves, about 5 minutes. Do not let it get so hot it boils. Just hot enough to melt the sugar.
Meanwhile, in a medium bowl whip the egg yolks with the remaining (1/4 cup)sugar using an electric mixer until the eggs have become thick and pale yellow, about 4 minutes. Pour 1/2 cup of the warm milk and cream mixture into the egg mixture and stir. Add another 1/2 cup milk slowly. Add this mixture back into the saucepan. Cook over very low heat, stirring constantly, rubbing along the sides or you will have cooked egg, do this until the mixture becomes thick enough to lightly coat the back of a wooden spoon, about 7 to 10 minutes.

Place a strainer over a medium bowl and pour the warm custard mixture through the strainer. Stir in the melted chocolate, with a whisk gently incorporate and stir the chocolate until it is all combined with the milk mixture, this may take up to 10 minutes, sometimes letting it sit and then stir, sit then stir again helps. Add the vanilla. Chill mixture completely before pouring into an ice cream maker and follow manufacturer's instructions to freeze.

Broiled Peaches and Cream

This is a favorite recipe that I have made since I was 12. Not sure where I got it but it became my responsibility at family dinners to grill the peaches.

A friend gave me some fresh peaches yesterday and I decided it was time to teach my own children this simple but delicious recipe. The best part it is has only 4 ingredients and it's really fast to make and eat!

Ingredients

Peaches ( firm but ripe. you don't want them mushy or blemished or they will fall to pieces as you broil them)
Shaved Palm Sugar (If you don't have that nearby brown sugar will substitute)
Heavy Whipping Cream
Vanilla Essence (just a dash)

Heat broiler on high (Australian - low grill temp) Line a tray with edges (not a cookie sheet) with Aluminium tin foil and spray with non stick spray. Wash peaches - approximately 1-2 per person, cut in half and remove seeds keeping the cavity intact. Whip cream and add vanilla essence.

Place Peaches on the tray with center facing up. Sprinkle with sugar so all edges and center are lightly covered.
Place under broiler/grill and watch closely. The sugar will melt and start to bubble. You want it to turn into a liquid. Pull out tray and quickly top peaches again with another light sprinkle of sugar. Remove from oven once the 2nd sprinkle of sugar is bubbling and liquified. Watch closely or the will burn.
While still hot top each peach center (they should be filled with the liquid sugar) with a dollop of the vanilla cream. This creates a wonderful sweet but creamy sauce for your hot peach.

Serve hot and creamy.

Chocolate Zuchini Cake with Cream Cheese Frosting

Adapted from a recipe by Rachelle Hughes

Zucchini you say????? Try this recipe just once and you will see why on earth I made this cake. I tried a piece of zucchini cake with raised eyebrows years ago and was instantly converted. I was given giant zucchini's a week ago and instantly new where it was going... in the cake tin. Give this moist chocolate treat a try.

Ingredients

Cake

1/2 Cup butter (room temperature)
1/2 Cup oil
1 3/4 Cup sugar
2 Eggs
2 C grated zucchini
1 tsp salt
1 tsp baking soda
2 1/2 Cups flour
1 tsp vanilla
1/2 Cup buttermilk or sour milk
4 Tbsp Cocoa powder
1/2 tsp cinnamon
1 tsp baking powder.
1 Cup milk chocolate chips

Directions

Cream butter, oil and sugar until smooth. Add eggs, vanilla and milk. Add remaining ingredients, except chocolate chips. Mix well and stir in 1/2 of the chocolate chips.
Oil and flour a bundt pan ( you can use a regular spring form baking pan but it will be take longer to bake and not be as consistantly moist all the way through). I sprinkled the remaining choco chips on the bottom of the bundt pan. If using a normal cake pan sprinkle top with remaining choco chips.
Bake at 350 degrees for 40 to 45 minutes. Let cool before removing from pan. Pour or spread on frosting. Recipe follows.

Frosting

Ingredients

1 8oz packet cream cheese softened

1/4 cup icing sugar (powdered sugar)

1 tsp vanilla essence

Mix all ingredients together until thoroughly combined

If you like you can add a spoonful of jam to this mixture, however I like the plain vanilla cream cheese combination with the chocolate cake.

No Bake Chocolate Raspberry Cream Pie

Recipe courtesy Bon Appetit Test Kitchen

O.k. I have not tried this recipe yet.. BUT I am going to this week so I thought I would post it and if any of you make it feel free to let me know what "tweaks" you would or wouldn't make. It's a no bake berry cream pie with chocolate wafer crust... really wants not to like about that!

8 servings
Prep: 30 minutes
Total: 2 hours 30 minutes (includes chilling time)

Ingredients
7 oz chocolate wafer cookies (about 32), coarsely broken
1/2 cup bittersweet chocolate chips
6 tablespoons (3/4 stick) butter, cut into 1/2-inch cubes
1/4 cup sugar
1 14-ounce can sweetened condensed milk
1/4 cup crème fraîche
1/4 cup fresh lemon juice
1 teaspoon finely grated lemon peel
2 1/2 cups fresh raspberries (two 6-ounce containers)
Preparation
Place broken cookies in processor. Using on/off turns, process until finely ground. Place chocolate chips, butter, and sugar in microwave-safe bowl. Microwave on high at 15-second intervals until melted, stirring occasionally. Add chocolate mixture to processor and blend until combined. Press crumb mixture onto bottom and up sides of 9-inch glass pie dish (do not pack firmly). Chill crust while preparing filling.
Whisk condensed milk, crème fraîche, lemon juice, and lemon peel in large bowl to blend. Add half of raspberries. Stir, pressing gently on some raspberries, until raspberries begin to break apart and filling turns pink. Transfer filling to crust. Chill until filling is set, about 2 hours.
Scatter remaining raspberries over pie. Cut into wedges and serve.
Kitchen Science
The filling firms as it chills, creating nice clean slices of pie—but it doesn't contain any thickeners. The secret? Lemon juice. When it reacts with the other ingredients, it helps thicken the filling.

Strawberry Pecan Sticky Buns

Adapted from a Recipe by Ina Garten (The Barefoot Contessa). I added strawberries instead of raisins, I never have been a raisen fan (I blame early childhood trauma from my older brother telling me they were squished flies) and I think the strawberry flavor gives it such a lift from the caramelized sugar to another level.

SUPER easy, the simplicity, in fact the hardest part is watching them cook and bubble in the oven and wondering how much longer you have to wait. Let me know what you think.

Ingredients

12 tbsps (1 1/2 sticks) unsalted butter, at room temperature (make sure it is totally room temp)

1/3 cup light brown sugar, lightly packed

1/2 cup pecans, chopped in very large pieces

1 package (17.3 ounces/ 2 sheets) frozen puff pastry, defrosted

For the filling

2 tbsp unsalted butter, melted and cooled

2/3 cup light brown sugar, lightly packed

3 tsp ground cinnamon

1 1/2 cup strawberries chopped into 1 cm cubes (errr about 1/4 inch)

Directions

Pre-Heat oven to 400 degrees F (204.44 Celsius). Place a 12-cup standard muffin tin on a sheet pan lined with parchment paper. (I used a teflon non stick muffin pan).

In the bowl of an electric mixer preferably fitted with a paddle, --I didn't have one.. so just make sure whatever you use whips and smooshes it together well. Combine the 12 tbsp butter and 1/3 cup brown sugar. Plop 1 rounded tablespoon of the mixture in the bottom of each muffin cup segment. Distribute pecans and spoon about 1 tsp of strawberries into each muffin cup on top of the butter and sugar mixture.

Lightly flour a wooden board or flat clean surface. Unfold 1 sheet of puff pastry with the folds going left to right. Brush the whole sheet with melted butter. Leaving a 1-inch (approx 2 1/2 cm) boarder on the puff pastry, sprinkle each sheet with 1/3 cup of brown sugar, 1 1/2 teaspoons of the cinnamon, and the remaining strawberries split between the 2 sheets. Starting with the end nearest you, roll the pastry up snugly like a jelly roll around the filling (firm but not tight) finishing the roll with the seam side down. Trim the ends of the roll about 1/2 inch (1 1/2 cms) and discard. Slice the roll in 6 equal pieces (it's easy to do if you cut in half and then divide the sections into 3 even rolls). Place each piece, spiral side up, in 6 of the muffin cups (very lightly press it down). Repeat with the second sheet of puff pastry to make 12 sticky buns.

Bake for 30 minutes, until the sticky buns are golden to dark brown on top and firm to the touch. Be careful- they're hot! Allow to cool for 5 minutes ONLY, invert the buns onto the parchment paper (ease the filling and pecans out onto the buns with a spoon) and cool completely.

Chocolate, Coconut Macadamia Nut Cookies

Ingredients
FOR BATTER
2 cups plain all purpose flour
1 tsp baking soda
1 tsp salt
1/2 cup salted butter
1/2 cup crisco butter (If you don't have crisco then just use regular salted butter like above)
3/4 cup white sugar
3/4 cup brown sugar
2 tsp vanilla essence
2 large eggs
1 3/4 cups milk chocolate chips
1/2 cup shredded coconut (or more or less to your taste)

For NUTS
1 cup brown sugar
3/4 Cup chopped unsalted macadamia nuts ( Or more.. depends on how nutty you are)

Instructions

On a cookie sheet spray with non stick spray, barely spread out the macadamias and sprinkle the 1 cup of brown sugar on top of it. BROIL or grill in a pan , watching closely to make sure they only get lightly toasted and do over cook and burn. If they go dark brown it's too much, they essentially will just get more crunchy and the sugar will create a sweet crunch on them. Remove from heat and allow them to cool and harden . take the nuts out of the surrounding leftover sugar and have them ready to add to the cookie batter. This really is just an extra step that I like to take. I have done it with just plain macadamias but I really like the added flavor from toasting and the sugar.


PREHEAT oven to 375 F (185 Celsius)
Combine flour baking soda and salt in a small bowl. Beat butter, sugar and vanilla in a large mixing bowl until creamy. Add eggs, one at a time.. whipping well after each addition. Gradually sprinkle in flour mixture with mixer running. Add coconut, mix. Stir in by hand the macadamias and the chocolate chips, making sure it is evenly distributed through the batter.
Drop heaped spoonfuls of mixture onto a sprayed cookie sheet. Bake 9-12 minutes or until just starting to barely brown on outside edges.
Cool.. and EAT!

S'mores Cheesecake with Summer Berries

Two American classics in one dessert: A rich milk chocolate cheesecake sandwiched between a buttery graham cracker crust and a fluffy marshmallow topping. The Berries sauced up will give this just the right balance. Set aside some time.. and it's worth it.

Recipe Courtesy Bon Appetit Magazine June 2008

Ingredients
Crust
1 1/2 cups graham cracker crumbs (made from 9 whole crackers finely ground in processor; 1 packet)
3 tablespoons sugar
6 tablespoons (3/4 stick) unsalted butter, melted
Filling
9 oz high-quality Dark chocolate (such as Lindt or Ghirardelli), chopped
2 8-ounce packages cream cheese, room temperature
3/4 cup sugar
1/8 teaspoon salt
3/4 cup heavy whipping cream
3 large eggs
Topping
1 cup sugar
2 large egg whites
3 tablespoons water
1 teaspoon cream of tartar
1/8 teaspoon salt
12 large marshmallows, cut into quarters with wet kitchen scissors
1/2 teaspoon vanilla extract
1 1-pint container fresh Strawberries

1 1-pint container fresh blackberries
Preparation
For Crust :
Position rack in center of oven and preheat to 350°F. Mix crumbs and sugar in medium bowl. Add melted butter; stir until mixture is evenly moistened. Press onto bottom of 9-inch-diameter springform pan with 2 3/4-inch-high sides. Bake until set, about 12 minutes. Remove from oven; cool. Reduce oven temperature to 325°F.
For Filling :
Stir chocolate in top of double boiler set over barely simmering water until smooth. Remove from over water and cool to lukewarm, stirring occasionally.
Combine cream cheese, sugar, and salt in processor and blend until smooth. With motor running, add whipping cream through feed tube and process just until blended. With motor running, add melted chocolate, then add eggs 1 at a time, blending and scraping down sides after each addition until mixture is smooth. Pour batter over crust in pan.
Bake cake until outer edge is slightly puffed and cake is barely set in center (center will look shiny and move slightly when pan is gently shaken), about 55 minutes. Transfer cake to rack. Run small sharp knife around cake to loosen. Chill uncovered until cold, 8 hours or overnight. DO AHEAD Can be made 2 days ahead. Cover and keep refrigerated.
For Topping :
Whisk sugar, egg whites, 3 tablespoons water, cream of tartar, and 1/8 teaspoon salt to blend in large metal bowl. Set bowl over saucepan of simmering water; whisk constantly until sugar dissolves and mixture thickens and is hot to touch, about 3 minutes. Remove bowl from over water and stir in marshmallows (keep water simmering in saucepan). Let stand until marshmallows soften, about 3 minutes. Set bowl with mixture over simmering water; using handheld electric mixer, beat until stiff shiny peaks form, about 4 minutes. Beat in vanilla.
Scrape topping onto cheesecake. Using spatula, spread topping to edges of cake, swirling decoratively. Let stand until set, about 15 minutes.
Using kitchen torch, lightly brown topping in spots. (Or preheat broiler; place cake at least 4 inches from heat source and broil just until topping is lightly browned in spots, watching closely to avoid burning, about 2 minutes.) Chill cake until cold. DO AHEAD: Can be made 1 day ahead. Cover with cake dome and keep chilled. Remove pan sides. Place cake on platter.
Mix berries in medium bowl with 1 cup water and 4 tbsp sugar, place in fridge and chill until ready to cut cake and serve. Cut cake into wedges. Serve berry mixture alongside.

Cherry and Chocolate Chip Cookies

From "Icing on the Cake" Bakery Los Gatos California
"Bon Appetit" Magazine

Makes about 30/feel free to mix things up by replacing the white choclate chips with bittesweet or milk chocolate chips. Either way, wash these cookies down with a big glass of cold milk.

Ingredients
1 cup tart cherries (about 5 1/2 Ounces)
1/3 cup cherry liquer (Such as cherry heering)
2 tbsp water
1 1/2 cups all purpose flour
1/2 tsp salt
1/4 tsp baking soda
1/2 cup unsalted butter, room temperature
1/2 cup sugar
1/2 cup (Packed) golden brown sugar
2 large eggs
2 tsp vanilla extract
1/4 tsp almond extract
1 1/4 cups semisweet chocolate chips
1 1/4 cups white chocolate chips

Pre-heat oven to 375. Line 2 baking sheets with parchment paper. Bring cherries, cherry liqeur, and 2 tbsp water to boil in small saucepan. Remove from heat, and let soak 15 minutes. Drain cherries;pat dry.
Whisk flour, salt, and baking soda in medium bowl. Using electric mixer, beat butter and both sugars in large bowl until creamy. Add eggs and both extracts and beat to blend. Add flour mixture and beat on low just to blend. Stir in cherries and all chocolate chips. Scoop tablespoonfuls of dough onto prepared baking sheets, spacing 1 inch apart.
Bake cookies until edges are light golden, turning baking sheets halfway through cooking, about 13 minutes. Transfer to rack and cool. DO AHEAD can be made 3 days ahead. Store airtight at room temperature.

Strawberry Cheesecake Bowl

My sister in law Camille made this desert for the family, the recipe was from Kraft Food magazine, we've made a couple of modifications though.

Ingredients:
3 cups sliced fresh strawberries or other fresh seasonal berries
3 Tbsp. sugar
2 pkg. (250 g each) Philadelphia Light Brick Cream Cheese Spread, softened
1-1⁄2 cups cold milk
1 pkg. (4-serving size) Jell-O Cheesecake Instant Pudding
1 1/2 cups thawed Cool Whip Light Whipped Topping, divided
2 cups frozen pound cake cubes (1 inch)

Directions:
1. Combine berries, sugar and 1/4 cup of water in a bowl and refridgerate until ready to use.

2. Beat cream cheese with mixer until creamy, gradually mix in milk.

3. Add pudding mix, mix well.

4. Blend in 1 1/2 cups of cool whip. In serving bowl place half the cream cheese mixture in the bottom. Place the pound cake in next, then berry mixture, and remaining cream cheese mix. Refridgerate.

OPTIONAL:if you like you can put extra cool whip and drizzle melted semi sweet chocolate on top like in the picture, but I really enjoyed the fresh flavors without it.