Serves 8 to 10
1 crumb crust (recipe below)
1 cup sugar
3/4 cup heavy cream
8 oz fine-quality bittersweet chocolate (not unsweetened), chopped
1/2 cup sour cream
3 (8 ounce) packages cream cheese, softened
4 large eggs1 teaspoon vanilla
Looking at recipes. Had a plan for a chocolate cheesecake in the turtles style (pecans and caramel) but need to change it. My brother is coming and can’t have nuts.
Source: Becky Bakes: Dulce de’ Leche Cheesecake with a Chili Chocolate Ganache
Dulce de Leche Cheesecake with Chili Chocolate Ganache
Adapted from Taste of Home
1-3/4 cups crushed gingersnap cookies (about 35 cookies)
1/4 cup finely chopped walnuts
1 tablespoon sugar
1/2 teaspoon ground cinnamon
6 tablespoons butter, melted
3 packages (8 ounces each) cream cheese, softened
1 cup plus 2 tablespoons sugar
1/4 cup 2% milk
2 tablespoons all-purpose flour
1 teaspoon vanilla extract
3 eggs, lightly beaten
1 can (13.4 ounces) dulce de leche*
Chili Chocolate Ganache:
1 bag (12 ounces) semisweet chocolate chips
1-1/2 teaspoons chili powder
1/4 cup heavy cream
1 tbsp unsalted butter
Lofty Buttermilk Pancakes
Makes 18 to 20 3-inch pancakes. Serves 4 to 6
2 1/2 cups flour
2 tablespoons sugar
1 1/2 teaspoon salt
1 teaspoon baking powder
1 teaspoon baking soda
2 large eggs, separated
2 cups buttermilk
1/2 cup milk
10 tablespoons unsalted butter, melted and cooled
Canola or peanut oil for frying
Heat the oven to 225°F and prepare a large baking sheet by setting a cooling rack inside. Place both in the oven.
Whisk the flour, sugar, salt, baking powder, and baking soda together in a large bowl. In a separate smaller bowl, whisk the egg yolks, buttermilk, and milk. Add the melted, cooled butter and whisk until well combined.
Pour the yolk and milk mixture into the flour mixture and stir with a wooden spoon until barely combined. Add the egg whites and stir just until a thick batter is formed. Set aside for 5 minutes.
Heat a large skillet over medium-high heat. When hot, film with 1/2 teaspoon of neutral oil such as canola or peanut oil. After about 30 seconds, when the oil shimmers but is not smoking, lower the heat to medium-low and use a soup spoon to drop in heaping spoonfuls of pancake batter.
The batter will spread into a pancake about 3 inches wide. Cook for about 2 1/2 minutes. (If the pancake scorches or the oil smokes, lower the heat.) When the bubbles that form on the edges of the pancakes look dry and airy, use a thin spatula to gently lift one side and peek underneath. If the pancake is golden brown, flip and cook on the other side for 2 to 2 1/2 minutes, or until the bottom of the pancake is golden brown.
Remove from the skillet to the baking sheet in the oven. Scrape any stray crumbs or scraps out of the skillet, add a little more oil, and continue to cook the remaining batter.
Serve as soon as possible, with butter and warm maple syrup.
If you don’t have buttermilk on hand, you can use plain yogurt instead. Just use about 2/3 cup and thin it with some milk until it reaches the 1 cup mark. You can also quickly make a buttermilk substitute by mixing 2 tablespoons of lemon juice or white vinegar with 2 cups of milk.
1 package (2 1/4 teaspoons) active dry yeast
1/2 cup lukewarm water
1/2 cup shortening or lard
1/3 cup sugar
1 tablespoon salt
1/2 cup boiling water
1 egg, lightly beaten
3 1/2 to 4 cups all-purpose flour
8 tablespoons (1 stick) butter, melted
In a small bowl, stir together the yeast and warm water. Set aside.
In a large mixing bowl, use a fork to combine the shortening, sugar, salt, and boiling water. Allow this mixture to cool for a few minutes. (Alternatively, you can combine the ingredients in the bowl of an electric mixer. Beat for 2 minutes using the paddle attachment until combined, then cool.)
Use a fork to stir the beaten egg and yeast into the shortening mixture, then add 3 cups of the flour (add the remaining 1/2 to 1 cup as you knead). When the mixture pulls together into a dough and you can no longer stir it with a fork, use your hands.
Lightly flour a work surface and knead the dough until it has a smooth sheen and doesn’t fall apart; 5 to 10 minutes. Try not too add too much flour here.
Cover the dough and let it rise for 30-40 minutes, until it has increased 25%. Punch it down, knead it briefly (up to 1 minute).
Roll the dough into 2-inch balls (there should be enough dough for about 16 rolls), and space evenly on a butter baking sheet.
Cover and let rise for 15 minutes. Heat the oven to 325F.
Bake the rolls for about 20 minutes, until golden brown.
Brush with copious amounts of melted butter. Eat hot.
Halfway through the recipe to make these for Thanksgiving tomorrow. Could have doubled it but I’m just too tired (and the kitchen is over warm for the bread making – too warm for me) and don’t have the energy for all that more kneading. Will see how they turn out. The duck fat was interesting to work with. Right now they are having the first rising time and I am starting the cheesecake recipe.
I’m having a small problem with chocolate… I want it! I want it often and I want it served warm and tasting like real chocolate with cream to smooth it out. I want it every day, more than once.
But, I’m trying to ignore chocolate and cheesecake and ice cream and all those soft, warm or chilled, yummy things. I lost almost 20 pounds but last month I put back two of them.
I blame chocolate, whether the chocolate truly deserves the blame or not.
I Know it will be Warm, Rich and Creamy – Everything I Lust for in Chocolate
Did you know how nice and easy it is to order chocolate to be delivered to your door? I ordered a box of chocolates from a Canadian chocolate company out on the west coast, Vancouver, British Columbia. To get to my house that chocolate had to travel across thousands of kilometres, several provinces and it made the trip a day early. I opened the box, reverently. I tried to be mindful and enjoy every moment and each nuance of chocolate. But, I had eaten three of the milk chocolate bars before I could make myself put the box away.
So, ordering chocolate is not the best way to deal with a craving for chocolate.
I’m still looking for alternative ideas. Today I noticed this Bialetti hot chocolate pot, mostly for the photo. I can taste that chocolate. I know it will be warm and rich and creamy… Everything I lust for in chocolate. I haven’t decided whether or not to order the machine. It’s a risk. What if I like it too much?!
Then I started looking at other well known (to me) chocolate companies who will send packages of chocolate to your door, via Amazon. Oh, the torture, the temptation… I can taste it and it tastes GOOD!
The best I can do is give in to the craving for chocolate but moderate it. This means letting myself have the chocolate but only once a month and then making sure the chocolate I have at that time is the best possible chocolate on the planet at that particular place and time. No supermarket chocolate bars. No packaged hot chocolate mixes. Only the best, real chocolate and I want it smooth, rich and creamy. A chocolate pudding, but not something out of a cardboard box.
I’m adding the hot chocolate maker to my list of things to buy, along with a bathroom scale. Next month there will be chocolate! Better chocolate.
Vanilla Cheesecake topped with a layer of Chocolate Ganache, chewy Caramel and Toasted Pecan with a Chocolate Cookie Crust
1/2 Cup Butter — small dice
1/2 Cup brown sugar
1/2 Cup pecans
1/2 Cup flour
1 pinch of salt
2 1/2 Tablespoon cocoa powder
3 8 ounce packages cream cheese, room temperature
1 cup + 2 tablespoons sugar
5 Tablespoon cornstarch
1 cup + 3 tablespoons sour cream
1 Tablespoon vanilla extract
Chewy Turtle Caramel:
1/2 Cup sugar
1/2 Cup Light corn syrup
1/8 Cup water
1/2 Cup cream
1/4 Teaspoon salt
2 Tablespoon butter
1/4 Cup cream
1/2 Cup cream
1 Tablespoon sugar
1 Tablespoon Light corn syrup
1/2 Cup Dark Chocolate, chopped
1 Tablespoon room temperature butter
Combine together the flour, sugar, almond flour, salt and cocoa powder. Add diced butter to dry mix and rub with fingers until mixture becomes crumbly. Crumble dough evenly into a 9 inch spring form pan. Bake crust for 10 minutes at 325F. Let cool before filling with cheesecake batter.
Mix sugar and corn starch together. In a mixing bowl with the paddle attachment on medium speed mix the cream cheese, sugar and corn starch until smooth. Add vanilla extract and an egg, mix until incorporated. Scrape the sides and bottom of the bowl and mix until there are no lumps. Add remaining eggs slowly, one at a time. Scrape the sides and bottom of the bowl and mix until there are no lumps. Add sour cream and mix until smooth. Fill prepared cheesecake pan. Bake at 200F for 1 1/2 hours. Shut off oven and crack open door, let cheesecake cool in oven for an hour. Refrigerate overnight before decorating.
Chewy Turtle Caramel:
In a bowl combine sugar, corn syrup, and water. Pour sugar mixture into pot, being careful to keep it off the sides. Cook on high heat until it reaches 250F. Carefully stir in cream, salt and then butter. Continue to cook until golden brown. Stir regularly to avoid bottom from burning. Mixture should be very thick and caramel color, then add 1/4 cup of cream and cook to 225F. Transfer caramel to hotel pan and allow to cool undisturbed.
Combine cream, sugar, and corn syrup and bring to simmer over medium heat. Pour hot cream over chopped chocolate and let sit for 3 minutes before stirring. Stir chocolate mixture with a spatula until mixture is super smooth and shiny. Add butter and continue to mix until incorporated. Wrap with plastic film and leave in a cool place for 6 hours to thicken.
Spread chocolate ganache on top of cheesecake, then layer on ¾ cup toasted pecans followed by a drizzle of caramel. Cut in 8-12 slices and enjoy.