Dessert: Ree's Knock Naked Brownies

We were watching The Pioneer Woman on Food Network and saw these brownies. They sounded fantastic. So I tried them.

Ingredients

• 1 stick butter, melted, plus more for greasing
• All-purpose flour, for dusting
• 1/3 plus 1/2 cup evaporated milk
• One 18.5-ounce box German chocolate cake mix (I use Duncan Hines)
• 1 cup finely chopped pecans
• 60 caramels, unwrapped
• 1/3 cup semisweet chocolate chips
• 1/4 cup powdered sugar, sifted

Directions

1. Preheat the oven to 350 degrees F. Grease and flour a 9-by-9-inch baking pan.
2. Begin by pouring 1/3 cup evaporated milk into a bowl with the cake mix. Add the melted butter and the chopped pecans. Mix the ingredients together; it'll be pretty thick!
3. Divide the dough in half down the middle. Press half of it into the bottom of the prepared pan to make the first brownie layer. Bake until slightly set, 8 to 10 minutes. Then remove from the oven and set aside.
4. While the brownie layer is baking, in a double boiler (or glass bowl set over a bowl of simmering water) combine the caramels and the remaining 1/2 cup evaporated milk. Stir occasionally until the caramels are totally melted and the mixture is smooth. Pour the caramel mixture over the first baked layer, spreading so it's evenly distributed. Sprinkle the chocolate chips all over the top.
5. Next, on a clean surface or a sheet of waxed paper, press the remaining dough into a square shape slightly smaller than the baking pan. Carefully set it on top of the chocolate chips. Bake for 20 to 25 minutes. Remove the pan from the oven and let the brownies cool to room temperature. Cover the pan and refrigerate the brownies for several hours to allow them to set.
6. When you're ready to serve them sprinkle generously with the powdered sugar and cut them into large rectangles before removing from the pan.

Other Details

• Original Recipe

Dessert: In Katrina's Kitchen Peanut Butter Truffle Mousse Cheesecake

Let's be honest, I will never make this cheesecake again so it really doesn't deserve to go in the Codex. However, it was a smashing cheesecake, a lot of effort, and completely deserves to show up on the blog. I (and my family) absolutely <3 In Katrina's Kitchen. I could make desserts from there every weekend, or even every day. 
I made the Peanut Butter Truffle Mousse Cheesecake for Christmas dessert 2011. It is totally worth the effort to make at least once, especially if your family is a fan of chocolate, peanut butter, and cheesecake the way my family is. 

Peanut Butter Truffle Mousse Cheesecake

Ingredients:

Crust

2 cups crushed peanut butter Oreos (approx. half a pack)
¼ cup butter, melted

Cheesecake

4 (8oz) sticks of cream cheese, room temperature
1 ¼ cup granulated sugar
4 eggs
3/4 cup heavy cream
1 tablespoon vanilla extract

Peanut Butter Truffle Mousse

8 oz cream cheese, room temperature
2/3 cup peanut butter
1 tablespoon milk
2 cups powdered sugar
2 tubs (or 1 large tub) Cool Whip
Reese’s Cups (optional)

Directions

1. Preheat oven to 350 degrees F. Wrap a 9 inch springform pan in heavy duty foil.
2. Mix together crushed Oreos and melted butter and press into the bottom of your pan and up the sides. Bake for 7 minutes and cool on a wire rack.
3. Boil a large pot of water for the water bath.
4. In the bowl of your mixer fitted with the paddle attachment, combine the sugar and cream cheese and cream together until smooth. Add eggs, one at a time making sure to scrape down the bowl in between each egg. Add heavy cream and vanilla and mix until creamy and smooth.
5. Pour batter into prepared crust. Place pan into a larger pan and pour boiling water into the larger pan until halfway up the side of the cheesecake pan.
6. Bake 45 to 55 minutes until the edges appear to be set. The center will still have some jiggle to it. Close the oven door, turn the heat off, and let rest in the cooling oven for 1 hour.
7. After 1 hour has passed, remove the cheesecake from the water bath and place on a cooling rack to cool completely. Once the cake is completely cooled, chill for at least 5 hours (overnight is better).

The next morning…

1. In the bowl of your mixer combine cream cheese, peanut butter and milk until smooth.
2. Slowly beat in powdered sugar then fold in the Cool Whip.
3. Spoon over the cheesecake then chill at least 3 hours. Garnish with peanut butter cups.

Other Details:

• Original Recipe
• There's no way I'm looking up calories on this!

Dessert: New York Style Cheesecake

First, I apologize that it has been a month since I have posted anything. Work and home life got very busy and I have not been cooking nor baking much and even posting an old recipe and photo here quick was more than I could do. But I'm back. And here's a great coming back post:


I first made Cook's Illustrated New York-Style Cheesecake for a Christmas dessert. This is a great one to make. While not easy, the tips are very helpful so that it comes out just right. I forgot to take a picture when I served it with sauce and whipped cream.

Ingredients:
Graham Cracker Crust
1cup graham cracker crumbs (4 ounces, 8 whole crackers, broken into rough pieces and processed in food processor until uniformly fine)
1 tablespoon granulated sugar
5 tablespoons unsalted butter , melted, plus additional 1 tablespoon melted butter for greasing pan

Cheesecake Filling
2 1/2pounds cream cheese , cut into rough 1-inch chunks and left to stand at room temperature for 30 to 45 minutes
1/8 teaspoon table salt
1 1/2 cups granulated sugar (10 1/2 ounces)
1/3 cup sour cream (2 1/2 ounces)
2 teaspoons lemon juice from 1 lemon
2 teaspoons vanilla extract
2 large egg yolks
6 large eggs

Directions:

1. For the crust
: Adjust oven rack to lower-middle position and heat oven to 325 degrees. Combine graham cracker crumbs and sugar in medium bowl; add 5 tablespoons melted butter and toss with fork until evenly moistened. Brush bottom and sides of 9-inch springform pan with most of remaining melted butter, making sure to leave enough to brush pan in step 3. Empty crumbs into springform pan and press evenly into pan bottom. Bake until fragrant and beginning to brown around edges, about 13 minutes. Cool on wire rack while making filling.

1. For the cheesecake filling
: Increase oven temperature to 500 degrees. In standing mixer fitted with paddle attachment, beat cream cheese at medium-low speed to break up and soften slightly, about 1 minute. Scrape beater and bottom and sides of bowl well with rubber spatula; add salt and about half of sugar and beat at medium-low speed until combined, about 1 minute. Scrape bowl; beat in remaining sugar until combined, about 1 minute. Scrape bowl; add sour cream, lemon juice, and vanilla, and beat at low speed until combined, about 1 minute. Scrape bowl; add yolks and beat at medium-low speed until thoroughly combined, about 1 minute. Scrape bowl; add whole eggs two at a time, beating until thoroughly combined, about 1 minute, and scraping bowl between additions.

1. Brush sides of springform pan with remaining melted butter. Set springform pan on rimmed baking sheet (to catch any spills if springform pan leaks). Pour filling into cooled crust and bake 10 minutes; without opening oven door, reduce oven temperature to 200 degrees and continue to bake until instant-read thermometer inserted into center of cheesecake registers about 150 degrees, about 11/2 hours. Transfer cake to wire rack and cool 5 minutes; run paring knife between cake and side of springform pan. Cool until barely warm, 2 1/2 to 3 hours. Wrap tightly in plastic wrap and refrigerate until cold, at least 3 hours. (Cake can be refrigerated up to 4 days.)

1. To unmold cheesecake, remove sides of pan. Slide thin metal spatula between crust and pan bottom to loosen, then slide cake onto serving plate. Let cheesecake stand at room temperature about 30 minutes, then cut into wedges and serve.

Other details:

• Makes one 9-inch cheesecake, serving 12 to 16. 

• For the crust, chocolate wafers (Nabisco Famous) can be substituted for graham crackers; you will need about 14 wafers. The flavor and texture of the cheesecake is best if the cake is allowed to stand at room temperature for 30 minutes before serving. When cutting the cake, have a pitcher of hot tap water nearby; dipping the blade of the knife into the water and wiping it clean with a kitchen towel after each cut helps make neat slices.

Dessert: Toffee Crunch Squares

I don't have the original recipe on this one, and I wasn't expecting it to make it to the Codex, but it was really enjoyed by the family. As we head into spring, here's an ice cream treat.

Ingredients:

Crust:
1 cup graham crackers crumbs
2 tablespoons sugar
3 tablespoons butter, melted

Filling:
1 1/2 teaspoons instant coffee powder
1 teaspoon hot water
1/2 teaspoon vanilla extract
2 tablespoons light corn syrup
1 half gallon chocolate ice cream
1 bag (6 ounces) chocolate covered toffee chips, divided (I cut up mini Heath bars)
whipped cream for garnish

Directions:

1. In a medium bowl, combine crust ingredients; mix well. Press into the bottom of an ungreased 8 inch square baking pan. Bake at 350º (325º if using glass pan) for 8-10 minutes. Cool.
2. In a small bowl, combine coffee and hot water, stir to dissolve coffee; add vanilla and corn syrup and stir to mix. Pour into a large bowl. Fold in ice cream and 1 cup toffee chips. Spoon onto crust. Freeze several hours. Garnish with whipped cream and remaining toffee chips.

Other details:

• Makes 16 servings. 
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Dessert: Homemade Salted Caramels

I made these on New Year's Day. They are a soft caramel and delicious, but be careful not to burn them!

Ingredients:
Vegetable oil
1 cup sugar
1/4 cup water
1/4 cup light corn syrup
1 cup heavy cream
4 tablespoons unsalted butter
1 teaspoon sea salt, plus extra for sprinkling
1/2 teaspoon vanilla extract

Directions:

1. Line an 8-inch square baking pan with parchment paper. Lightly brush the paper with the vegetable oil.
2. In a small pot, bring the cream, butter, and one teaspoon of the sea salt to a simmer, over medium heat. Do not let it boil. Once it has reached a simmer, turn off the heat, and set it aside.
3. In a deep saucepan, combine the water, corn syrup, and sugar. Over medium-high heat, stir only until the sugar has dissolved. Then allow the mixture to boil, without stirring, until the mixture is a warm, golden brown. Watch very carefully, as the caramel can burn quickly toward the end. (It can be helpful to use a wooden spoon and drip some of the caramel onto a white plate to gauge the exact color).
4. When the sugar mixture is done, remove it from the heat and slowly add the cream mixture to the sugar mixture. Be careful because it will bubble up violently. Stir in the vanilla.
5. Return the mixture to the heat and cook over medium heat until a candy thermometer reads 248 degrees (firm ball), about 10 minutes. Pour the caramel into the prepared pan. (Don’t scrape the pot). Refrigerate for a few hours, until firm.
6. Remove the caramel from the refrigerator and allow it to come close to room temperature. Pry the caramel from the pan. On a cutting board, cut the square in half. Using parchment paper, roll each piece of caramel into a tight 8- to 10-inch log. Sprinkle the logs with sea salt. Cut each log into 3/4-inch or 1-inch pieces. Individually wrap each caramel in glassine or parchment paper, twisting the ends. Store in the refrigerator or in an air-tight container.

Other Details:

• Prep Time: Requires a few hours of cooling 
• Cook Time: 20 minutes
• Yield: 16 to 20 Caramels
• Nutrition per caramel 
• Original Recipe
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Breakfast: Chocolate French Toast

I'm not exactly sure when or where I heard about chocolate French Toast, but it sounded delicious. It must have been on a cooking show, because I recall the recipe calling for using chocolate pound cake/chocolate bread. However, when I saw this French Toast Recipe at Fine Cooking which uses a chocolate coating and our favorite base, Challah bread, I knew it was the one I wanted to make. While this is published under breakfast, it is really a dessert. Each of us had only 1 slice and that was quite enough. 

Ingredients:

2/3 cup granulated sugar 
1 oz. (1/3 cup) unsweetened cocoa powder (natural or Dutch-processed) 
1/8 tsp. baking powder 
1/4 tsp. table salt 
1 cup whole milk 
4 large eggs 
1 tsp. pure vanilla extract 
4 1-inch-thick slices challah bread (stale is fine)  (called for – you could go ahead and do 6-8 to not waste sauce)
2 oz. (1/4 cup) unsalted butter 
Confectioners’ sugar, for garnish (optional) 

Directions:

1. In a medium bowl, combine the sugar, cocoa, baking powder, and salt. Whisk until well blended and no cocoa lumps remain. Pour in about half of the milk and whisk until the mixture is a lump-free paste. Add the remaining milk, the eggs, and the vanilla. Whisk until well blended.
2. Arrange the bread in a single layer in a 9x13-inch baking dish (or similar vessel) and pour the cocoa mixture over the bread. Turn the bread once to get both sides nicely coated. Poke each bread slice repeatedly with the tines of a fork to encourage the bread to absorb the batter. Let soak, turning every 10 min., until the bread is well saturated, 20 to 30 min..
3. Set a griddle or large nonstick skillet over medium heat. When the pan is hot, add the butter and spread to cover the pan. (If using a skillet, you’ll need to cook the French toast in two batches, using 2 Tbs. butter for each batch.) Using your fingers and a large rubber spatula, carefully transfer the bread slices, one at a time, from the batter to the griddle. Cook until the underside looks browned and lightly crisp, 3 to 4 min. (Reduce the temperature if the slices are browning too fast.) Flip and continue cooking until the slices are slightly puffed in the center and are bouncy to the touch, another 3 to 4 min. Transfer the French toast to plates and serve immediately, dusted with confectioners’ sugar and fruit, if you like.

Other Details:

• Nutrition per slice. 
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Dessert: Lemon Creme Lemon Cupcakes

These were one of my Longaberger recipes from when I was a Longaberger Collector. You can use cupcake/muffin tins, the Longaberger dessert bowls, or another ramekin to make these in. They are a lot of work, but a great spring dessert and have been very popular every time I've made them. 

Ingredients:

Cakes
1/3 cup butter, softened
1 yellow cake mix (18.25 ounce box)
3 large eggs
1 cup of water, room temperature
Zest of 2 large lemons

Cream
3 large egg yolks
1 large egg
½ cup sugar
1/3 cup fresh lemon juice
Zest of 1 lemon
3 tablespoons cold butter, cut into small pieces

Icing
1 ½ cups confectioner's sugar
2-3 tablespoons lemon juice
Food coloring, as desired

Handles
4 ounces prepared white fondant
Food coloring
1 empty paper towel tube

Toppings
Jelly beans or pastel candies

Directions:

Cakes

1. Preheat oven to 350ºF. Lightly mist 12 dessert cups with non-stick cooking spray or line 12 large-cup (3 1/2” diameter) muffin tin with paper liners. 
2. In the bowl of an electric mixer fitted with a flat paddle, cream the butter for 2 minutes or until light and smooth. Add remaining cake ingredients and mix on slow for 30 seconds. Increase speed to medium and mix for 2 more minutes. 
3. Spoon batter evenly into cups and bake for 20 to 25 minutes, or until a toothpick inserted into the center comes out clean. 
4. Cool 5 minutes, run a small knife around the edge of cake, invert & release. Cool completely. If using muffin tins, cool cakes and remove paper liners.

Cream

1. Place egg yolks and egg in a bowl and quickly whisk in sugar. Add lemon juice and zest. Place all in a small non-reactive sauce pan and add butter. 
2. Cook over medium heat, stirring the entire time until mixture is very thick and looks like custard, about 5 to 7 minutes. 
3. Pour mixture into a bowl, place plastic wrap directly onto the cream and refrigerate until cold (at least 1 hour).

Icing

1. Combine all ingredients in a small bowl and mix until smooth. Add food coloring as desired. Place plastic wrap directly onto icing and set aside.

Handles

1. Work food coloring into the fondant by twisting, distributing color evenly. Roll fondant between two layers of parchment or wax paper until it measures 7” x 4”. From this, cut a 5 ½” x 3” rectangle and twelve ¼” strips. Place the paper towel tube on a lined sheet pan, and drape strips over tube to form handles. Make sure a ½” section on each end of the handle rests flat on the tray. 
2. Allow to dry 10 hours or overnight.

Assembling

1. With a small paring knife, cut a small cone from the top of each cake. Set aside. 
2. Scoop out about 1 tablespoon of cake form the center of each cake. 
3. Spoon the lemon cream into the cavity. 
4. Using the paring knife, cut away the point of the cone cap and place over the lemon cream to seal. 
5. Ice the tops of the cakes with a pastel-colored icing. Reserve extra icing. 
6. Decorate center of each cake with jelly beans or pastel candies. Place cakes on a tray, cover and refrigerate until ready to serve. 
7. Remove cakes from the refrigerator ½ hour before serving. 
8. Using the reserved icing, place a small dot of icing on the underside of the handles. Attach to the cakes and serve.

Other Details

• Nutrition per cupcake.