Samoas Cheesecake Bites

People tend to have very strong opinions about which Girl Scout cookie variety is the best. I've heard that Thin Mints are the best selling variety year after year. I can certainly see why. It's chocolate. It's peppermint. It's delicious. It's very refreshing. Kudos to those that get the Seinfeld Junior Mint reference; those that don't, well thanks for making me feel old. Anyway, Thin Mints are definitely one of my favorites, but they don't hold the top spot on my list. No, that spot is reserved for Samoas (or Caramel Delites, depending on your geographic location).

Samoas represent everything that is good in the world: chocolate, caramel, and toasted coconut all nestled together on a shortbread cookie. I'm pretty sure I could easily polish off an entire box (or maybe three) in one sitting. This year I exercised a little self-restraint and didn't immediately inhale the two boxes I ordered from a friend's daughter. Instead, I used about half of a box to make these cheesecake bites. Because, apparently, I like to turn things into cheesecake (exhibits A, B, C, D, and E). I'm actually kind of obsessed with creating new cheesecake flavors, or at least tweaking old ones. I hope you don't mind.

When I was initially struck with the idea of making Samoas cheesecake bites, I knew I didn't want to just make a plain cheesecake with some Samoas thrown in and call it a day. No way. I wanted to make mini cheesecakes that actually looked like Samoas. I started by making a shortbread cookie crumb crust, then I topped that with a Samoas laced cheesecake filling. Once the filling was baked and cooled, I spread a mixture of caramel and toasted coconut on top, then I dipped the bases in melted dark chocolate, and finally drizzled melted chocolate over the top. The results absolutely exceeded my wildest expectations. These were amazing. I would venture to say these are my favorite cheesecake creation ever (so far, at least). Coming from me, that is saying a lot. Seriously, if you still have a box of Samoas at your house, make these. You can thank me later.

Samoas Cheesecake Bites
yield: 9 mini cheesecakes

Crust
4 ounces shortbread cookies, finely crushed (I used these; feel free to use Trefoils or other purchased shortbreads)
1 tablespoon sugar
2 tablespoons unsalted butter, melted

1. Pre-heat oven to 350 degrees. Spray the wells of a mini-cheesecake pan with non-stick spray.
2. Toss together cookie crumbs and sugar. Stir in melted butter. Press approximately one tablespoon of crumbs into nine of the wells in the cheesecake pan.
3. Bake crust for approximately 10 minutes, or just until it begins to brown.
4. Remove from oven and allow to cool completely.

Cheesecake Filling
8 ounces cream cheese, softened
1/3 cup granulated sugar
1 egg
1 egg yolk
1 tsp vanilla extract
6 Samoas cookies, roughly chopped

1. Lower oven temperature to 300 degrees. Beat cream cheese and sugar together on medium until smooth, scraping the sides of the bowl and beater blades periodically.
2. Lower mixer speed to low and mix egg, egg yolk, and vanilla. Continue to mix until smooth. (Helpful hint: if your cheesecake batter is lumpy, your ingredients were probably too cold. To remedy this, I use my immersion blender to smooth out the batter).
3. Stir in the chopped cookies. Pour batter over crust, filling to within a 1/2 inch of the top of each well. Bake at 300 degrees for 15-20 minutes, or until just set. Turn oven off and slightly crack door. Allow cheesecakes to cool in the oven for 15 minutes. Remove from oven and allow to cool to room temperature, then chill in the refrigerator for at least two hours.

Topping (and Bottom) - adapted from Baking Bites
1 cup shredded coconut
4 ounces chewy caramels
1 tablespoon milk or cream
Pinch of salt
3 ounces bittersweet or semi-sweet chocolate chips

1. Spread coconut over a parchment-lined baking sheet. Bake at 300 degrees, stirring every 5 minutes, until toasted. Keep a very close watch when the coconut begins to brown, as it can go from nicely toasted to burned very quickly.
2. Melt together caramels, milk, and salt either over a double boiler or in the microwave on high for 3-4 minutes. Stir periodically while heating. (I used some leftover homemade salted caramel sauce that I had in the fridge in place of the caramels and milk.) Once the mixture is smooth, stir in toasted coconut.
3. Spread about 2 teaspoons of the coconut-caramel topping over each cheesecake, and allow to set for a few minutes.
4. In the meantime, melt chocolate in 30 second intervals in the microwave on medium heat, stirring after each interval. Carefully dip the bottom of each cheesecake into the chocolate and transfer to a parchment-lined baking sheet.
5. Once all cheesecake bottoms have been dipped, transfer remaining chocolate to a zip-lock bag with a very small corner snipped off. Drizzle chocolate over coconut-caramel topping. Place cookies in the refrigerator until chocolate covered bottoms have set. Enjoy.

Linked to: Make it Cute, Creative Me, Tempt My Tummy Tuesday, Tea Party Tuesday, Trick or Treat Tuesday, Midweek Fiesta, Mrs. Fox's Sweet Party, What I Whipped Up Wednesday, It's A Keeper Thursday, Ingredient Spotlight

Triple the Irish, Triple the Fun: St. Patty's Day Cheesecake Bites

If you've been reading food blogs for more than a year or so, you've probably seen some iteration of a cupcake incorporating Irish stout, Irish cream, and Irish whiskey (commonly known as the Irish Car Bomb Cupcake, after the popular cocktail). They were all the rage a few years ago when introduced by Smitten Kitchen. I've made them a couple of times, and they really are quite tasty. I mean, it's hard to go wrong with chocolate cake and Irish cream frosting, right?

This year I thought I would try out a new adults-only treat for St. Patty's Day, using the same flavor components of Smitten Kitchen's cupcakes. Since cheesecake is the medium I feel most comfortable working with, that seemed like a good place to start. After a bit of deliberation, I settled on a chocolate stout brownie topped with Irish cream cheesecake and finished off with a dark chocolate Irish whiskey glaze.

These turned out great. You can definitely detect the alcohol in the cheesecake and whiskey glaze, so they aren't a great choice for children or those that don't like the taste of alcohol. For everyone else, these are pretty amazing. They're perfect for  St. Patty's Day. Or any day, really.

Triple Irish Cheesecake Bites (aka Irish Car Bomb Cheesecake Bites)
Yield: 24 mini cheesecakes or 1 6-inch cheesecake

Irish Stout Brownies - adapted from: We're Not Martha
1/2 Cup Irish Stout
2.5 ounces bittersweet chocolate
6 tablespoons butter
1/2 cup brown sugar
1 egg
1/3 cup flour
1/4 cup cocoa powder

1. Preheat oven to 350 degrees. Spray a mini cheesecake pan with non-stick spray. Alternatively, you can line a mini muffin tin with papers.
2. Melt chocolate and butter together in either a double boiler or in 30 second intervals in the microwave on medium heat, stirring after each interval. Continue to stir until completely melted.
3.  Allow chocolate to cool slightly, then whisk in brown sugar until very smooth. Add egg and beat until very smooth. Once eggs are incorporated, stir in Irish Stout.
4. Sift together flour and cocoa powder, then fold dry ingredient into chocolate mixture until incorporated without over mixing.
5. Fill each well 1/3 full with brownie batter. Bake in the pre-heated oven until just set, approximately 12-15 minutes.
6. Remove pan from oven and allow to cool to room temperature.

Irish Cream Cheesecake
1 lb (2-8 ounce packages) cream cheese
1/2 cup sugar
1/4 Irish cream (Bailey's is most popular; I really like Coole Swan brand)
3 eggs

1. Pre-heat oven to 300 degrees. Cut cream cheese into 1-inch chunks and beat at low speed in the bowl of a stand mixer until very smooth, approximately 1-2 minutes. Scrape down sides of bowl and beater blade.


2. With your mixer still on low, add sugar to cream cheese.
 Beat at low speed for 1 minute. Scrape down beater blade and bowl. Add Irish cream and beat until well incorporated.

4. With mixer on low, add eggs. After eggs have been added, thoroughly scrape down sides of bowl and beater blade, and mix on low for 1 minute. 

5. Pour batter over crust, filling to within a 1/2 inch of the top of each well. Bake at 300 degrees for 15-20 minutes, or until set. Remove from oven and allow to cool to room temperature, then chill in the refrigerator for at least two hours.

Irish Whiskey Chocolate Glaze

3 ounces bittersweet chocolate

1/4 cup heavy whipping cream

2 teaspoons Irish whiskey

Melt chocolate and heavy cream together in either a double boiler or in 30 second intervals in the microwave on medium heat, stirring after each interval. Once chocolate is melted, whisk in Irish whiskey. Allow glaze to cool and thicken slightly before drizzling over cheesecakes.

Linked to: Trick or Treat Tuesday, Tasty Tuesday, Tea Party Tuesday, Midweek Fiesta, Mrs. Fox's Sweet Party, Made Famous By, Junk in their Trunk, Sweet Treats Thursday, Tastetastic Thursday, Sweet Temptations, It's a Keeper Thursday, Foodie Friday, Fusion Friday, Flaunt it Friday, Sweet Tooth Friday, Hodgepodge Friday, What I Whipped Up, Tastetastic Thursday, Sweet Temptations

Mini Twix Cheesecake Bites

Ok, so these don't actually contain any Twix® candy bars, but "milk chocolate glazed mini dulce de leche cheesecakes on a shortbread cookie crust" is a bit of a mouthful. So, for now we'll just call them Twix® cheesecake bites, since they have all of the same flavor components. If someone has a better suggestion, I'm all ears.

I made these for a friend's Superbowl party a couple of weeks ago. When the Evite showed up in my mailbox, I immediately asked what I could bring. I believe the response was something along the lines of "Dessert ;)", with another friend quickly commenting "well, duh." It seems I have a bit of a reputation among my friends as the designated dessert maker.

These little beauties came together very quickly, especially since I already had a half a batch of leftover shortbread cookie dough hanging out in my freezer. The cheesecake base is quite possibly the easiest cheesecake I've ever made: it's just three ingredients. And the milk chocolate ganache really pushes them over the edge. I'm sure dark or semi-sweet would be just as good, but I wanted to stick with the Twix® theme. If you're a fan of Twix® bars, you're sure to love these.

Milk Chocolate Glazed Dulce de Leche Cheesecakes on a Shortbread Cookie Crust (aka Twix® Cheesecake Bites)
Yield - 18 if using a mini-cheesecake pan, approximately 30 if using a mini-muffin tin
Source: crust adapted from allrecipes.com; cheesecake adapted from recipe on Nestle Dulce de Leche label

1/2 recipe of All-Butter Shortbread dough (feel free to use your favorite shortbread recipe)
16 ounces cream cheese, softened
1 13.4 oz can dulce de leche
2 eggs
6 ounces milk chocolate chips
1/3 cup heavy whipping cream

1. Preheat oven to 350 degrees. Spray a mini cheesecake pan with non-stick spray. Alternatively, you can line a mini muffin tin with papers.
2. Press about one rounded teaspoon of shortbread dough into each well of your prepared pan. The dough should completely cover the bottom.
3. Bake for approximately 10-12 minutes, until cookies just start to brown. Remove from the oven and allow to cool completely. Reduce oven temperature to 300 degrees.
4. While the crusts are cooling, beat together cream cheese and dulce de leche on medium-low until very smooth. Thoroughly scrape bowl and beater blade. Add eggs one at a time, again beating on medium-low until smooth.
5. Pour batter over crust, filling to within an inch of the top of each well. Bake at 300 degrees for 15-20 minutes, or until set. Remove from oven and allow to cool to room temperature, then chill in the refrigerator for at least two hours.
6. Combine chocolate and whipping cream in a microwave safe bowl. Heat on medium-low heat in 20 second intervals, stirring after each interval, until chocolate is melted and mixture is smooth. DO NOT ALLOW MIXTURE TO BOIL.
7. Dip the top half of each cheesecake into the melted chocolate. Return to the refrigerator for at least 30 minutes to allow the chocolate to set. 

Linked to: Comfy in the Kitchen, Foodie Friday, Fusion Fridays, Flaunt if Friday, Sweet Tooth Friday, Hodgepodge Friday, Sweets for a Saturday, Market Yourself Monday, Just Something I Whipped Up, Melt In Your Mouth Monday, Make it Cute, Creative Me, Tempt My Tummy Tuesday, Tea Party Tuesday, Trick or Treat Tuesday, Midweek Fiesta, Show and Tell Wednesday, Will Craft For...

Chewy Coconut Chocolate Almond Butter Cookies (gluten-free, dairy-free)

These cookies are pretty amazing, on a few levels. First and foremost, they taste like eating an Almond Joy candy bar in chewy cookie form. Sounds pretty good, right? You know what's even better? They're not that bad for you. In fact, for cookies, these are basically health food: they contain no flour, no butter, and no processed sugar. On top of that, they are so easy to make. They come together in under five minutes flat. And you won't even have to turn on your mixer or dirty up a sink full of dishes.

I promise you would never guess that these are "healthy" cookies. They are intensely chocolatey, pleasantly chewy, and just sweet enough. They even passed the "David test", and that is saying a lot. Have I convinced you to make them yet? Well, what are you waiting for?

Chewy Coconut Double Chocolate Almond Butter Cookies
adapted from Clean Eating Magazine

1 egg
1 tsp vanilla extract
1/2 cup sucanat (can substitute light brown sugar)
1/4 tsp kosher salt
1/2 tsp baking soda
1 cup chocolate almond butter (I used Justin's, but I'm sure others would work, or you could probably make your own)
1/2 cup shredded coconut
3 ounces dark chocolate, roughly chopped

1. Pre-heat oven to 350 degrees. Line a baking sheet with parchment paper.
2. Whisk together egg and vanilla until foamy. Add sugar, salt and baking soda, whisking until light and fluffy. Whisk in almond butter (this may take a little time, since the batter gets pretty thick). Stir in coconut and chocolate.
3. Drop batter by teaspoonfuls onto the prepared  baking sheet. Bake for 10-12 minutes until edges are set. Allow to cool on baking sheet for at least 5 minutes, then cool completely on a cooling rack. Yields approximately 15-18 cookies.

Linked to: Tempt My Tummy, Tea Party Tuesday, Trick or Treat Tuesdays, Tasty Tuesdays, Gluten Free Wednesday, Mrs Fox's Sweet Party, Midweek Fiesta, Sweet Treats Thursday, Famous Linkz, Tastetastic Thursday, Sweet Temptations, One Stop Shoppe, Comfy in the Kitchen, Slightly Indulgent Tuesday

Mini Nutella-Frangelico Cheesecake Bites

As I'm sure most of you know, Sunday is a big day. A day that many of us have been anxiously awaiting since last year. No, I'm not talking about the Super Bowl. This is much bigger and more important than some football game. I'm talking about World Nutella Day. The one day of the year dedicated to celebrating that wonderful chocolate-hazelnut concoction that so many around the globe love.

So, how will you be celebrating this year? Perhaps you'll start the day off with Nutella waffles? How about a Nutella latte as an afternoon pick-me-up? Or maybe you're the type to just eat it straight out of the jar, on a spoon (or your fingers). Not that I would ever do such a thing. Of course not. I am a sophisticated Southern lady, after all. (Alright, those that know me can stop laughing now).

We at the Sweet Natured Treats household will celebrate World Nutella Day as we celebrate most special occasions: with cheesecake. Mini Nutella-Frangelico Cheesecake Bites, actually. These tiny bites of cheesecake heaven combine a chocolate wafer crust made with a touch of Frangelico (hazelnut liquer), swirled Frangelico and Nutella cheesecake, and a dollop of Frangelico infused ganache. They're everything a Nutella lover could want. If you're feeling generous, you could even share them with friends at a Super Bowl party. Or keep them all for yourself. Totally up to you.

Mini Nutella-Frangelico Cheesecake Bites
Yield: 8 mini cheesecakes (12 if using a mini-muffin tin)
source: an Angie original

Crust
3 ounces chocolate wafer cookies (I used these; Oreos with the centers removed will work fine)
1 tablespoon butter, melted
1 tablespoon Frangelico (or other hazelnut liquer)

1. Preheat oven to 350 degrees. Spray a mini cheesecake pan with non-stick spray. Alternatively, you can line a mini muffin tin with papers.
2. Finely crush the cookies. Combine with the melted butter and Frangelico. Stir to thoroughly combine. If using a mini cheesecake pan, firmly press the mixture into eight of the wells; fill twelve wells if using a mini muffin tin.
3. Bake for 10-12 minutes, keeping a close watch to ensure crust does not burn. Remove from oven and allow to thoroughly cool.

Cheesecake Filling
8 ounces cream cheese, softened
1/4 cup sugar
1 egg
1 tablespoon Frangelico (or other hazelnut liquer)
2 tablespoons Nutella

1. Preheat oven to 300 degrees. Beat cream cheese with an electric mixer on medium-low for one minute. Add sugar and beat on low until smooth. Scrape sides of bowl and beater blade. Add egg and continue beating until combined. Scrape sides of bowl again, add Frangelico, and beat until incorporated.
2. Transfer approximately half of filling to another small bowl. Stir the Nutella into half of the filling. Drop spoonfuls of each batter over the prepared crust, and lightly swirl.
3. Bake for 15-20 minutes, or until set. Remove from oven and allow to cool to room temperature, then chill in the refrigerator for at least two hours.

Frangelico Ganache
3 ounces bittersweet chocolate
1/4 cup heavy whipping cream
1 tablespoon butter, unsalted, room temperature
1 tablespoon Frangelico

1. Combine chocolate and whipping cream in a microwave safe bowl. Heat on medium-low heat in 30 second intervals, stirring after each interval, until chocolate is melted and mixture is smooth. DO NOT ALLOW MIXTURE TO BOIL. Allow chocolate to cool slightly, and them whisk in butter and Frangelico until incorporated.
2. Allow mixture to thicken to piping consistency. This may take several minutes. You may wish to place the ganache in the refrigerator or freezer to speed cooling, but be sure to whisk the mixture and check consistency at least every 10 minutes.
3. Transfer thickened ganache into a piping bag fitted with either a large open or closed star tip, depending on the pattern that you desire. Pipe ganache on top of cakes in desired pattern.

Linked to: Foodie Friday, Comfy in the Kitchen, Fusion Fridays, Flaunt it Friday, Sweet Tooth Friday, It's a Hodgepodge Friday, Shine On Fridays, Sweets for a Saturday, Mouth Watering Monday, Market Yourself Monday, Just Something I Whipped Up, Melt in Your Mouth Monday, Making the World Cuter, Creative Me Monday, Show Me How, Tempt My Tummy, Tea Party Tuesday, Trick or Treat Tuesday, Tasty Tuesdays, Mrs Fox's Sweet Party, Midweek Fiesta, Sweet Treats Thursday, Famous Linkz, Tastetastic Thursday, Sweet Temptations, One Stop Shoppe, Kitchen Fun and Crafty Friday, Ingredient Spotlight

Red Velvet White Chocolate Cheesecake (for two)

Valentine's Day is just around the corner, and if you're anything like me, the last thing you want to do is fight the crowd at a restaurant on what is one of its busiest nights of the year. Don't get me wrong, I enjoy having someone else do the cooking on a regular basis. Just not on Valentine's Day. Instead, David and I usually stay in and celebrate with dinner that's a little fancier than usual and a nice bottle of wine. And of course the night wouldn't be complete without a killer dessert.

Speaking of killer desserts, this one is pretty high on the list. By now, most everyone has seen some iteration of the red velvet cheesecake, whether it's similar to this one over at Erin's Food Files, or this one at Culinary Concoctions by Peabody. While both of these look and sound fantastic, the last thing I need in my house is a full-size cheesecake. I have no self control when there is cheesecake around. For that reason, I usually only make them when feeding a crowd. Fortunately, these mini cheesecakes offer the perfect solution.

Of course me being me, I couldn't just make a mini version of one of the many recipes for red velvet cheesecakes that are available. Nope. I had to add chocolate. Well, white chocolate. The cheesecake and the cream cheese frosting both have a healthy dose of melted white chocolate mixed in. I think this extra step really takes this already spectacular dessert over the top. Seriously, white chocolate cream cheese frosting may just be my new favorite thing. If you're looking for a special dessert for Valentine's Day, or any day for that matter, here's a portion controlled one that's sure to please.

Mini Red Velvet White Chocolate Cheesecakes (for two)

White Chocolate Cheesecake Layer
1 ounce white chocolate
1 ounce heavy cream
4 ounces cream cheese, softened
2 tablespoons sugar
1 egg
1/2 teaspoon lemon juice
1/2 teaspoon vanilla extract

1. Pre-heat oven to 300 degrees. Butter two wells of a small cheesecake pan. (I recommend this one).
2. Melt white chocolate with heavy cream either in a double boiler or in the microwave in 15 second intervals, stirring until smooth. Set aside to cool.
3. Beat together cream cheese and sugar on medium speed until smooth. Add egg, lemon juice, and vanilla, mixing on medium-low speed until well blended. Finally, add melted white chocolate and mix on low until incorporated.
4. Divide batter between the two cheesecake wells. Bake until set, approximately 15 minutes.
5. Allow cheesecake to cool to room temperature, then refrigerate at least two hours.

Red Velvet Cake adapted from: Dessert For Two and The Pastry Queen via Confections of a Food Bride
1/4 cup unsalted butter, softened
1/4 cup sugar
1 egg white
1 teaspoon red food coloring
2 teaspoons unsweetened cocoa powder
1/3 cup plus 2 tablespoons cake flour
1/8 teaspoon salt
1/8 teaspoon baking soda
1/2 teaspoon vanilla extract
2 tablespoons buttermilk
2 tablespoons sour cream
1/8 teaspoon white vinegar

1. Pre-heat oven to 350 degrees. Butter two wells of a mini cheesecake pan.
2. Cream together butter and sugar on medium-high until light and fluffy. Add egg white and continue beating until thoroughly combined.
3. With mixer off, add food coloring and cocoa powder. Mix on low until incorporated, then beat on medium-high for two minutes.
4. Sift together flour, salt, and baking soda. Mix together vanilla extract and buttermilk. Alternate adding half of dry ingredients with half of buttermilk/vanilla mixture to the butter mixture, beating on medium until combined after each addition. Mix in sour cream and vinegar on low speed until combined.
5. Divide batter between the two prepared wells. Bake until cakes test done with a toothpick, 20-25 minutes. Allow cakes to cool for about five minutes in the pan, then transfer to a cooling rack to complete cooling.

White Chocolate Cream Cheese Frosting
1 ounce white chocolate
1 tablespoon heavy cream
2 ounces cream cheese, softened
2 tablespoons unsalted butter, softened
2/3 cup powdered sugar

1. Melt white chocolate together with heavy cream in either a double boiler or in the microwave in 15 second increments. Set aside to cool.
2. Beat together cream cheese and butter until thoroughly combined. Beat in melted white chocolate. Add powdered sugar in batches, beating with each addition. If a stiffer frosting is desired, add additional powdered sugar.

Assembly
white chocolate shavings
powdered red food coloring (optional)
cocoa powder (optional)

1. If necessary, level mini-red velvet cakes, then cut each cake into two halves using a serrated knife.
2. Place one chilled cheesecake layer between two layers of cake.
3. Cover each cake with a thin crumb coat of frosting to lock in any loose crumbs, then chill for at least 30 minutes. Apply a final coat of frosting and garnish with white chocolate shavings. If desired, sprinkle with powdered red food coloring or cocoa powder.
4. Refrigerate until ready to serve.

Linked to: What's Cooking Wednesday, What I Whipped Up Wednesday, Mrs. Fox's Sweet Party,  These Chicks Cooked, Strut Your Stuff, Sweet Treats Thursday, Famous Linkz Party, It's a Keeper Thursday, Sweet Temptations, Tastetastic Thursday, One Stop Shoppe, Foodie Friday, Creative Me, Making the World Cuter, Melt in Your Mouth Monday, Just Something I Whipped Up, Market Yourself Monday, Mouthwatering Monday, Trick of Treat Tuesday, Make It Yourself Monday, Kitchen Fun and Crafty Friday  

"Blue Ribbon" Peppermint Patty Brownies

I affectionately refer to these Peppermint Patty Brownies as my "Blue Ribbon Brownies", since I won a blue ribbon with them at the Tennessee State Fair. Last September, on a whim, I decided to submit a few items, six to be exact, to the Tennessee State Fair's Culinary Arts Competition. With the exception of the kids' contests, I'm pretty sure I was the youngest competitor by a solid three decades. Much to my surprise, I walked away with four ribbons: two first prize and two second prize. Oh, and I won $28. Hey, a cash prize is a cash prize.

I'll share the rest of my award winning recipes some other time, but today let's talk about brownies. In the world of brownies, there are two distinct camps: those who prefer fudgy, and those who prefer cake-like. I stand firmly on the fudgy side of this battle. If I want something that's cake-like, I'll eat, well, cake. These brownies most definitely meet my requirement for fudgyness. Fudgyness is a word, isn't it? No? Well, it should be.

On top of being irresistibly fudgy, these brownies have a thick layer of homemade mint patties in the middle. That's right, I said homemade mint patties. Now if you aren't quite the Martha S. wannabe that I am, please feel free to use store bought mint patties. There are, however, a few reasons that I am now a homemade mint patty convert: first, I know exactly what goes in them, so no high-fructose, hydrogenated gunk; second, I can control the level of mint flavor (extra minty for me, please); and finally, and perhaps most important, I can make the chocolate coating just as thick as I want it.

Whether or not you're looking to win a blue ribbon, I think you should try these out. You won't be sorry.

"Blue Ribbon" Peppermint Patty Brownies
inspired by David Lebovitz, peppermint patties adapted from Gourmet

Peppermint Patties
2 1/2 cups confectioners sugar
2 tablespoons light corn syrup
1 1/2 tablespoons water
3/4 teaspoon peppermint extract
pinch salt
1 1/2 tablespoons vegetable shortening (I prefer this brand, as it's non-hydrogenated)
8 ounces bittersweet chocolate, chopped

1. Combine 2 1/4 cups sugar, water, peppermint extract, vegetable shortening, and salt in the bowl of a stand mixer. Beat at medium speed until combined.
2. Turn out onto the counter and knead in the remaining 1/4 cup confectioners sugar.
3. Roll out to a 7 to 8 inch square and freeze until firm, at least 15 minutes.
4. In the meantime, melt 4 ounces chocolate either in a double boiler or in the microwave at 30 second intervals.
5. Remove mint filling from freeze and spread chocolate evenly over one side. Return to freezer for approximately 15 minutes, until chocolate is firm.
6. Repeat steps 4 and 5, coating the other side of mint filling with chocolate. Once again, return to freezer until ready to add to brownies.

Brownies
7 ounces bittersweet chocolate
4 tablespoons unsalted butter
4 tablespoons vegetable oil
1/4 cup cocoa powder
1 tablespoon instant espresso powder
1/2 teaspoon cinnamon
3 large eggs
8 ounces sugar
1 tablespoon vanilla extract
1/2 teaspoon salt
5 ounces all-purpose flour
Peppermint patties, chopped into large chunks

1. Pre-heat oven to 350 degrees. Prepare an 8-inch square baking pan by lining with aluminum foil and spraying with non-stick spray.
2. Combine bittersweet chocolate, butter, and vegetable oil in a medium sized microwave safe bowl. Microwave on medium-high in 30 second increments, stirring after each increment. Continue until chocolate is smooth and free of any lumps.
3. Whisk cocoa powder, espresso powder, and cinnamon into chocolate mixture until thoroughly combined. Set aside to cool slightly.
4. In a separate bowl, whisk together eggs, sugar, vanilla, and salt. Slowly whisk in the slightly warm chocolate mixture. Once chocolate is incorporated, stir in flour until no white streaks remain.
5. Spread half of brownie batter into the prepared pan. Top with an even layer of peppermint patties. Pour the remaining batter over the top of the peppermint patties.
6. Bake on the middle oven rack for 35-40 minutes, or until brownies appear puffy. Remove from oven and allow brownies to cool in the pan for about an hour.
7. Once brownies have cooled significantly, place them, unsliced, in the freezer for 1-2 hours. Remove from freezer and allow to thaw slightly. Cut into squares. I prefer to cut them fairly small, as they are very rich.

Linked to: Crazy Sweet Tuesday, Tasty Tuesdays, Trick or Treat Tuesdays, Sweet Temptations, Tastetastic Thursday

Oatmeal Cherry Chocolate Chip Cookies

For the longest time, I was convinced I didn't like oatmeal cookies. Of course, most of my early encounters with oatmeal cookies involved raisins, and I hate raisins. Ok, hate is a bit of a strong word. I don't hate raisins like I hate, say, celery. I just don't really care for them. I actually don't care for most dried fruit. I find that it's often overly sweet. Ironic, considering how obsessed I am with sweets in general. The only real exceptions are dried fruits that are both sweet and tart, including dried cherries.

Anyway, back to my point. I thought I didn't like oatmeal cookies for a long time. Then one day I tried an oatmeal chocolate chip cookie, and my mind was forever changed. Since then I've been on a mission to make the perfect oatmeal chocolate chip cookie: soft, chewy, and chock-full of chocolate chips. Considering how quickly these cookies usually disappear when I share them with friends, I think they come pretty close. Just for kicks, I've thrown in some dried cherries the last few times I've made them, which I think adds just the right touch of tartness. You're welcome to use raisins in place of the cherries, if you prefer. I don't know why anyone would want to ruin a perfectly good cookie by adding raisins, but we're all entitled to our opinions, I suppose.

Oatmeal Cherry Chocolate Chip Cookies
heavily adapted from The Frog Commissary Cookbook

1 cup (2 sticks, 16 tablespoons) butter, room temperature
10.5 ounces brown sugar (about 1 1/2 cups)
3.5 ounces granulated sugar (about 1/2 cup)
1 large egg
1 large egg yolk
2 tablespoons milk, half and half, or cream
1 tablespoon vanilla extract
9 ounces all-purpose flour (scant 2 cups)
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon salt
1/2 teaspoon cinnamon
1 1/2 cups "quick" oats
1 cup old-fashioned oats
12 ounces chocolate chips (about 2 cups)
1 cup dried cherries

1. Preheat oven to 375 degrees. Cream butter and sugars together on medium-high speed in the bowl of a stand mixer until light and fluffy. Depending on the speed and power of your mixer, this should take 3-5 minutes. Scrape down the sides of the bowl and beater blade as needed.
2. Add egg, egg yolk, milk, and vanilla extract. Continue to mix at medium-high speed for two additional minutes.
3. Whisk together flour, baking soda, baking powder, salt, and cinnamon. With mixer on low, gradually add flour mixture to wet ingredients until thoroughly combined, scraping sides of bowl and blade as needed.
4. Fold in chocolate chips, oats, and cherries either by hand or with the "fold" function on your stand mixer.
5. Scoop dough into approximately 1.5 ounce portions (I like to use a #20 scoop for this task) and place on a parchment lined baking sheet spaced at least three inches apart. Bake for 13-15 minutes, rotating pan once during baking, until cookies are set around the edges and begin to brown. The centers should still appear to be somewhat under-baked. Allow cookies to cool on the cookie sheet for at least five minutes, or until set, before transferring to a cooling rack.

Chocolate Covered Brownie Bottom Cheesecake

If your New Years Resolution involved cutting back on calories and losing a few pounds, I recommend clicking away from this page. Immediately. If, however, you are like me and realize that committing to never eating chocolate again would be an exercise in futility, by all means, continue reading.

This, my friends, is a serious dessert. It is the definition of decadence. My initial inspiration for this cheesecake was this Chocolate Raspberry Truffle Layer Cake over at Annie's Eats. My thought process went something like this: "Wow, that's such a beautiful cake. But I don't really like raspberries. Oh, but you know what I do like? Cheesecake. How about if I cover a cheesecake with chocolate glaze. Oh, oh, and what if I bake said cheesecake on top of a rich and fudgy brownie, instead of your typical graham cracker crust?" And thus, the idea for this cheesecake was born.

To date I have made this cheesecake three times, and each time it has disappeared within a mater of minutes. In fact, I got only the tiniest of slivers when I took it to a family reunion a few months ago. So, if you're like me, and you haven't sworn off sweets for the New Year, please try this cheesecake. You can thank me later.

Chocolate Covered Brownie Bottom Cheesecake
brownie adapted from: Baking Illustrated; cheesecake adapted from: America's Test Kitchen; chocolate glaze adapted from: The Pastry Queen via Annie's Eats

Brownies
5 ounces bittersweet chocolate, chopped
3 tablespoons butter, unsalted
2 tablespoons teaspoon vegetable oil
2 tablespoons cocoa powder
1 teaspoon instant espresso powder
2 large eggs
5 3/4 ounces sugar
2 teaspoons vanilla extract
1/4 teaspoon salt
3 1/4 ounces all-purpose flour

1. Pre-heat oven to 350 degrees. Butter the bottom and sides of a 9 x 3-inch cheesecake pan. I have this one in several sizes, and love them, but feel free to use a springform pan if that's what you have. Line the bottom of the pan with a round of parchment paper.
2. Combine bittersweet chocolate, butter, and vegetable oil in a microwave safe bowl. Microwave on medium-low power in 30 second intervals, stirring with each interval, until chocolate is melted and mixture is smooth. Whisk in cocoa powder and instant espresso powder until thoroughly dissolved. Set aside to cool briefly.
3. In a medium sized bowl, whisk together eggs, sugar, vanilla extract, and salt. Add the chocolate mixture and whisk to combine. Finally, gently whisk in flour until thoroughly incorporated.
4. Spread batter even into the prepared pan and bake for approximately 25 minutes. Brownies should be set, but still slightly undercooked when removed from the oven. Allow to cool thoroughly, at least one hour, before proceeding.

Cheesecake

2 1/2 pounds (5-8 ounce packages) cream cheese, room temperature
10 1/2 ounces granulated sugar
1/8 teaspoon salt
2 ounces sour cream or plain Greek yogurt, room temperature
2 teaspoons lemon juice
1 tablespoon vanilla extract
6 large eggs, room temperature
2 large egg yolks, room temperature

1. Move one oven rack to the middle position and pre-heat oven to 450 degrees. Cut cream cheese into 1-inch chunks and beat at low speed in the bowl of a stand mixer until very smooth, approximately 1-2 minutes. Scrape down sides of bowl and beater blade.


2. Whisk together sugar and salt. With your mixer still on low, add sugar to cream cheese in thirds, scraping down the bowl and beating for 30 second - 1 minute with each addition.


3. Add sour cream or yogurt, lemon juice, and vanilla. Beat at low speed for 1 minute. Scrape down beater blade and bowl.

4. With mixer on low, add eggs two at a time, then add egg yolks, to the cream cheese mixture. After eggs have been added, thoroughly scrape down sides of bowl and beater blade, and mix on low for 1 minute.
 5. Slowly pour cheesecake mixture over cooled brownies. Depending on the size of your pan, you may not be able to fit all cheesecake mixture, but you can fill the pan up nearly to the top. Allow batter to settle for a couple minutes before placing the pan in the oven. I like to gently tap or agitate the pan to encourage any air bubbles to rise to the top and escape.
 6. Place the cheesecake pan on a rimmed cookie sheet and place on the middle rack of your pre-heated oven. Bake at 450 degrees for 15 minutes, then reduce temperature to 250 degrees without opening the oven door. Continue to bake until the cake is set, but the middle still wobbles when gently shaken, approximately 1 hour. (Please note that ovens vary, and thus this step may take more or less time. I recommend that you check for doneness at 45 minutes, but do not be surprised if it takes up to 1 hour 15 minutes for your cake to set.)
7. Once the cake is set, turn off the oven and crack the door slightly. Allow the cake to cool for an hour inside the oven, then remove to a wire rack to finish cooling. Run a very thin knife around the edge of the cake when it is cool enough to handle. Once the cake has cooled to room temperature, transfer to the refrigerator and allow to chill, uncovered, for at least six hours, preferably overnight.

Chocolate Glaze
4 ounces bittersweet chocolate, chopped
½ cup heavy whipping cream
¼ cup light corn syrup
2 teaspoons vanilla extract

1. Combine chocolate and whipping cream in a microwave safe bowl. I like to use a glass Pyrex measuring cup, as it has a spout that will facilitate pouring. Heat on medium-low heat in 30 second intervals, stirring after each interval, until chocolate is melted and mixture is smooth. DO NOT ALLOW MIXTURE TO BOIL. Whisk in the corn syrup and vanilla extract until thoroughly incorporated.
2. Unmold the chilled cheesecake and slowly pour on the glaze, completely covering the top and slightly tilting cake to allow chocolate to drip down the sides. Allow glaze to set up, at least 15 minutes.

Whipped Ganache
3 ounces bittersweet chocolate
1/3 cup heavy whipping cream
1 tablespoon butter, unsalted, room temperature

1. Combine chocolate and whipping cream in a microwave safe bowl. Heat on medium-low heat in 30 second intervals, stirring after each interval, until chocolate is melted and mixture is smooth. DO NOT ALLOW MIXTURE TO BOIL. Allow chocolate to cool slightly, and them whisk in butter until incorporated.
2. Allow mixture to thicken to piping consistency. This may take several minutes. You may wish to place the ganache in the refrigerator or freezer to speed cooling, but be sure to whisk the mixture and check consistency at least every 10 minutes.
3. Transfer thickened ganache into a piping bag fitted with either a large open or closed star tip, depending on the pattern that you desire. Pipe ganache on top of cake in desired pattern.
4. Optional: For additional decoration, place fresh berries (strawberries, raspberries, or blackberries) atop each ganache peak.

Linked to: Crazy Sweet Tuesday, Tasty Tuesdays, Trick or Treat Tuesdays, What I Whipped Up Wednesday, What I Whipped Up Wednesday; What I Whipped Up Wednesday, Fusion Friday

So, you've been a little naughty this year, huh? There's a cookie for that!

Like most kids, as a child I was endlessly warned by my parents to "be a good girl, 'cause Santa Claus is watching you." I must admit, in retrospect, the thought of some old guy watching me while I was sleeping is more than a bit suspect. Ahh, but I digress. That ever looming threat of having Santa pass over my house on Christmas Eve was usually enough to scare me straight. On the off chance that I had a particularly naughty day, I assumed I could always lure the big guy with some tempting treats. It must have worked, because I never awoke to an empty stocking.

If you've had a few days (or months, who's counting) of less than nice behavior this year, I recommend making these Peppermint Bark Cookies. With all the flavor components of peppermint bark (white chocolate, semi-sweet chocolate, and candy cane) baked into a soft and chewy cookie, I think they're good enough to cause Ol' Saint Nick to overlook any minor behavioral transgressions.

Peppermint Bark Cookies
adapted from Savory Sweet Life and Alton Brown

8 ounces (1 cup, 2 sticks) unsalted butter, softened but still cool
2 ounces granulated sugar
8 ounces brown sugar (light or dark, either is fine)
1 large egg
1 large egg yolk
1 ounce (2 tablespoons) whole milk, half and half, or cream
1 tablespoon vanilla extract
12 ounces bread flour (please, please weigh your flour; volumetric measurements are not reliable)
1 teaspoon sea salt, small to medium coarse
1/2 teaspoon ground cinnamon
1 teaspoon baking soda
1 1/2 teaspoons baking powder
8-10 ounces semi-sweet chocolate chips
8-10 ounces white baking chocolate, roughly chopped
1/2 cup (more or less) crushed candy canes (not pulverized, but no huge chunks either)

1. Cream together butter and sugars (brown and granulated) on medium high until very fluffy. This will take 3-5 minutes, depending on the temperature of your butter and the speed/power of your mixer. Stop midway to scrape down sides of the bowl and beater blade.
2. Add egg, egg yolk, vanilla, and milk. Beat for approximately 2 more minutes on medium high. Stop midway to scrape down sides of the bowl and beater blade.
3. Whisk together flour, salt, cinnamon, baking soda, and baking powder. Lower mixer speed to lowest setting. Gradually add dry ingredients, stopping once or twice to scrape down sides of the bowl. Continue until all dry ingredients are incorporated.
4. Add semi-sweet chips and white chocolate chunks. Either mix in using your mixers "fold" function, or stir in with a spoon.
5. Chill the dough for at least one hour. I tend to think longer is better. I usually try to chill for at least four hours, and ideally overnight.
6. Preheat oven to 375 degrees F.
7. Place crushed candy canes in a shallow dish. Scoop dough into approximately 1 oz portions (I like to use a use a 1 oz ice cream scoop), and roll in crushed candy.
8. Place cookies on a parchment lined baking sheet, spaced at least two inches apart, and bake for 11-13 minutes, rotating once halfway through. Cookies should be slightly brown around the edges, yet still appear undercooked in the center, when removed from the oven. The residual heat from the cookie sheet will continue to cook the center. Allow cookies to cool on the cookie sheet for at least five minutes, then transfer to a cooling rack. Or eat them straight off of the cookie sheet. I won't tell anyone.

Note - You may notice that most of the ingredient portions are provided by weight, not volume. This is because I almost always use my digital food scale to weigh ingredients when I bake. Not only does this allow me to obtain more consistent results, but it also means fewer measuring cups to wash. That's a win-win in my book. If you don't have a digital food scale, I highly recommend that you consider getting one. It will make your life in the kitchen easier.