Cookie Dough Cream Cheese Bars

Recipe adapted from:

http://www.mybakingaddiction.com/cookie-dough-cheesecake-bars-recipe/

to make it easier, I used a store bought cookie dough mix instead of making the cookie dough myself.


INGREDIENTS:
FOR THE CRUST
1 1/2 cups graham cracker crumbs
5 tablespoons unsalted butter, melted

CHOCOLATE CHIP COOKIE DOUGH
1 package Betty Crocker chocolate chip cookie mix
1 egg
1 stick of unsalted butter (softened)

FOR THE CHEESECAKE FILLING
10 oz cream cheese, room temperature ( I used 1 8oz brick)
1/4 cup sugar
1 large egg, room temperature
1 teaspoon pure vanilla extract


DIRECTIONS:
1. Preheat the oven to 325 F. Line an 8 inch square baking pan with parchment paper or foil allowing a little overhang and spray with nonstick cooking spray. Set aside.

2. Mix the melted butter and graham cracker crumbs until thoroughly combined. Press the mixture into the bottom of the prepared pan. Bake in preheated oven for 6 minutes. Remove pan to a cooling rack. Increase the oven temperature to 350 degrees.

3. While the crust is cooling, prepare the chocolate chip cookie dough according to the package directions. Set aside.

4. In the bowl of a stand mixer fitted with the paddle attachment or in a large bowl with an electric mixer cream together the cream cheese and sugar until smooth. Mix in the egg and vanilla on low speed just until incorporated. Pour the cheesecake batter into the COOLED prepared crust.

5. Using your hand to form clumps. Flatten the clumps of dough in your palms to flatten them out a bit. Distribute the cookie dough onto the top of the cheesecake batter. Be sure to use all of the dough. You will cover most of the cheesecake batter.

5. Bake for about 30-40 minutes ( I think mine took 35), until the top feels dry and firm (the cookie dough) and the entire pan looks set if given a gentle shake. Move bars to a cooling rack and allow to cool completely.

6. Lift the bars out by the overhang; slice into desired size and store in the refrigerator. Serve cold or at room temperature

Peanut Butter Pie

Recipe from:

http://parade.condenast.com/200063/donnaelick/an-irresistible-no-bake-pie-for-your-halloween-candy-overstock/

(Serves 12)
INGREDIENTS:

24 whole chocolate sandwich cookies (I used regular Oreos)
~40 mini Reese’s Peanut Butter Cups, (wrappers removed, divided)
¼ cup unsalted butter, melted
1 (8-oz) package cream cheese, softened
1¾ cups powdered sugar, divided
1 (16.3-oz) jar peanut butter, (approximately 1¾ cups) (I used creamy but original recipe called for crunchy)
2 cups heavy cream
1 tsp pure vanilla extract
¼ cup dry roasted peanuts, chopped (OPTIONAL - I didn't use)
2 oz milk chocolate, broken into pieces

DIRECTIONS:

In a tall bowl whip heavy cream with an electric mixer until you can start to see a defined trail through the cream. Add vanilla and slowly add ¾ cup powdered sugar. Whip until stiff peaks form. (In other words when you turn off the blender and lift the beaters out of the cream, the cream stand up on the end of the beater). Place in the refrigerator while you prepare the remaining ingredients.

In a food processor combine cookies and 20 peanut butter cups. Pulse until your mixture is crumbs. Slowly pour butter in through the feed tube. Pulse until combined and crumbs are moistened.

Pour crumbs into a 9” pie plate and press mixture on the bottom and around the sides to form pie crust. I started by pressing with clean hands, but found that using a spoon worked best. Place in the freezer while you prepare the filling.

To prepare the filling: Combine softened cream cheese and 1 cup powdered sugar in a large mixing bowl. Beat with an electric mixer until light and fluffy (about 3 minutes). Add peanut butter. Beat until well combined. Fold in ½ of the whipped cream until it is completely incorporated. Pour into chilled pie crust. Smooth with a spatula. Pour remaining whipped cream over top. Place in the refrigerator while you prepare toppings.

Place the milk chocolate in a microwave safe mixing bowl. Heat for 30 seconds at a time, stirring each time, until chocolate is melted. Set aside.

Quarter the remaining 20 mini peanut butter cups.

Sprinkle peanut butter cups over pie. Sprinkle chopped peanuts over pie, if using. Use a spoon to drizzle chocolate over pie (or transfer chocolate to a plastic sandwich bag and cut a very small hole in the corner, then drizzle over pie).

Refrigerate until ready to serve or serve immediately.

Healthy Banana "Ice Cream"

The idea is that you can freeze bananas, throw them in a food processor until the consistency is creamy, and it will be similar in texture to soft serve ice cream. The frozen banana will be crumbly at first but you have to keep blending it and it will become smooth - you do not have to add any liquid other that some vanilla extract which is optional.

BASE RECIPE:

2 ripe bananas

splash of vanilla extract

instructions:

Slice the bananas and freeze. Once frozen, add to a food processor (I used a Ninja) with the vanilla and blend until smooth.

CHOCOLATE:

add 1 to 2 Tbsp cocoa powder (you can use unsweetened) to the recipe above before blending.

PEANUT BUTTER:

Add 1 Tbsp peanut butter to the recipe above before blending.

CHOCOLATE PEANUT BUTTER:

Add 1 Tbsp of peanut butter plus 1 to 2 Tbsp cocoa powder (you can used unsweeted) to the base recipe above before blending.

Chocolate Cake with Kahlua Whipped Cream Frosting and Strawberries

from : http://chewoutloud.com/2012/08/07/double-chocolate-cake-with-kahlua-whipped-cream-and-strawberries/

For the Cake:
3 oz good quality semi-sweet chocolate, finely chopped
1 1/2 cups fresh, hot coffee (OR 1 cup coffee plus 1/2 cup dark rum)
1 1/2 cups unsweetened cocoa powder
2 1/2 cups all purpose flour
3 cups white sugar
2 tsp baking soda
3/4 tsp baking powder
1 1/4 tsp salt
3 large eggs, room temp
3/4 cups vegetable oil
1 tsp vanilla extract
1 1/2 cups buttermilk

Sliced strawberries for garnish (optional)

chocolate curls for garnish (optional)

For Stabilized Whipped Cream Frosting:
16 tsp water
4 tsp agar agar powder (not flakes)
4 cups very cold heavy whipping cream
4 tsp vanilla extract
8 Tbsp powder sugar
2 T Kahlua


DIRECTIONS:

For the cake (can be made 1 day ahead):
Preheat oven to 300F.  Grease two 9×2 round cake pans.  Line bottoms of pans with rounds of wax paper, and grease the paper.

Combine finely chopped chocolate with hot coffee, and stir occasionally until chocolate is completely melted.  Set aside at room temp. Stir in rum, if using.

In a large bowl, sift together the flour, sugar, cocoa powder, baking soda, baking powder, and salt.

In a second large bowl, beat eggs until thickened and lemony yellow – about 3 min with standing mixer or 5 min with hand-held mixer.  Gradually add in oil, buttermilk, vanilla, and melted chocolate mixture.  Continue beating until well combined.  Add flour mixture and beat on medium until just combined well.  Divide batter evenly between the cake pans (fill about 2/3 of the way. you may have a small amount of batter left. I used it to make 12 mini cupcakes which baked for 15 min).  Bake in middle rack until toothpick comes out clean or almost-clean.  About 50 minutes.

Cool cake completely in pans on racks.  Can cool overnight at room temp, wrapped well.  When cool, slowly run a thin knife around edges and invert layers.  Carefully remove wax paper.

For the frosting:
In large mixing bowl, stir in heavy whipping cream, vanilla extract, powder sugar, and Kahlua.  Put this bowl, along with  beaters, in fridge to keep cold.

Take out the bowl with whipped cream ingredients.  Beat on medium until ribbons form (not to soft peaks yet.)  Add the agar agar powder.  Beat to stiff peaks.  Keep in fridge until ready to use.

Spread 1 1/2 cups whipped cream between the layers then frost the rest. Garnish with strawberry slices and shaved chocolate, if desired.  Cake keeps very well in fridge as long as it is covered.

Nutella Cheesecake Swirl Brownies

from http://teenagetaste.com/2011/08/28/nutella-cheesecake-brownies/

Ingredients:
2 cups all-purpose flour
1 ¾ cups granulated sugar
¾ cup + 3 tablespoons unsweetened cocoa powder (I used Hershey's Special Dark)
1 teaspoon baking powder
½ teaspoon salt
1 cup + 2 tablespoons water
¼ cup applesauce
½ cup canola oil
1 block (8 ounces) cream cheese, softened
¾ cup powdered sugar
2 teaspoons vanilla extract
6 tablespoons Nutella


Directions:
Preheat the oven to 350 degrees Fahrenheit.
In a large bowl, stir together the flour, sugar, cocoa powder, baking powder and salt. Pour in water, applesauce, and oil; mix until well blended. Spread evenly in a greased 9×13 inch baking pan.
In a small bowl, stir together the cream cheese, powdered sugar, and vanilla extract. Microwave on high for 10-15 seconds or until soft and easy to pour. Pour evenly over the brownie batter, drop Nutella by the spoonfuls on top, and make swirls in the batter with a knife.
Bake for 25 to 30 minutes in the preheated oven. Let cool for at least 10 minutes before cutting into squares.

Chocolate Stout Cake with Vanilla Porter Frosting and Chocolate Icing

cake and chocolate icing recipes from :  http://www.mybakingaddiction.com/chocolate-stout-cake/

vanilla porter frosting recipe from: http://ducksoven.blogspot.com/2012/02/chocolate-oatmeal-stout-cupcakes-with.html

Cake Ingredients:

1 ½ cups Chocolate Stout (I used Young's Double Chocolate Stout)

½ cup strong black coffee

2 cups (4 sticks) unsalted butter

1 1/2 cups unsweetened cocoa powder (preferably *Dutch-process - I used Hershey's Special Dark)

4 cups all purpose flour

4 cups sugar

1 tablespoon baking soda

1 1/2 teaspoons kosher salt

4 large eggs

1 tablespoon pure vanilla extract

1 1/3 cups sour cream

Chocolate Icing Ingredients:

2 cups heavy whipping cream

1 pound semisweet chocolate, chopped (I used semi-sweet chocolate chips)

1/2 cup powdered sugar (optional)

Vanilla Porter Frosting Ingredients:

1 cup vanilla porter (I used Breckenridge)

1 cup (4 sticks) room temperature butter

4 cups powdered sugar

For the cake:

1. Preheat oven to 350°F. Butter three 9-inch round (recipe suggests 8 inch...they definitely would have overflowed) cake pans with 2-inch-high sides and line with parchment paper. Butter paper.

(tip - people have said you can half the cake recipe and use 2 8-inch rounds)

2. In heavy large saucepan over medium heat, bring stout, coffee and butter to a simmer. Add cocoa powder and whisk until mixture is smooth. Cool slightly (I ended up putting it in the fridge while doing the next steps).

3. Whisk flour, sugar, baking soda, and salt in large bowl to blend. In another large bowl (use a VERY large bowl...there is a lot of batter), use an electric mixer to beat eggs, vanilla and sour cream til blended.

4. Add stout-chocolate mixture to the egg mixture and beat until just combined, taking care the stout mixture is cool enough that it will not cook the eggs. Add flour mixture and beat on low speed until just combined. Divide batter equally among prepared pans. Bake cakes until tester inserted into center of cakes comes out clean, about 35 minutes. Transfer cakes to rack; cool 10 minutes. Turn cakes out onto rack and cool completely.

For the Chocolate Icing:

1. Bring cream to simmer (NOT a boil!) in heavy medium saucepan. Remove from heat. Add chopped chocolate and whisk until melted and smooth. Refrigerate until icing is spreadable, stirring frequently, about 2 hours. (I was impatient and after about an hour put it in the freezer - it worked well just keep an eye on it. When it gets thick, put it back in the fridge until you are ready to use it.)

2. Before frosting, I beat in a 1/2 cup of powdered sugar because I was worried about the frosting being too thin at room temperature. This step is optional.

For the Vanilla Porter Frosting:

(I doubled the recipe from the link above)
1) bring 1 cup vanilla porter to a low boil over medium heat. Let boil for about twenty minutes, or until it has been reduced to about a quarter cup (maybe slightly more). Let cool.

2) Beat four tablespoons of the porter with the room temp. butter until the butter is light and fluffy. Add the powdered sugar 1/2 cup at a time and beat with a mixer until it has reached desired consistency. (you may need less powdered sugar than the recipe calls for).

Frosting and Putting the Cake Together:

Place bottom layer of cake on the serving plate and spread a layer of the vanilla porter frosting over it. Add the next cake layer and try to center it as much as possible. Again frost with the vanilla porter frosting and add the top layer of cake. It may be a good idea to cut the cakes so that the layers don't have rounded tops. however I did not do this, and filled in the gaps on the side with more vanilla porter frosting. Next, frost the top layer with more vanilla porter frosting. This layer can be slightly thicker than the others. Finally, use the chocolate icing to frost the outside wall of the cake, being careful not to mix the frostings. There will be left overs of both frostings. Use them to decorate. I piped the chocolate icing around the top and bottom. I took a little but of chocolate icing and microwaved for about 10 seconds til soupy and drizzled over the top of the cake.