chocolate

Good lord I love this movie. Before tonight I had not seen it since high school. I always wanted to come into a club and dance around the haters. But, in reality I really dance Uncle Buck. You know the scene – where John Candy is dancing around with the neighbor. He is holding out his arms and just sorta shuffling from side to side.

INGREDIENTS:
For crust:
1 cup all purpose flour
1/3 cup dark brown sugar
1 teaspoon baking powder
Pinch kosher salt
1/2 teaspoon vanilla bean paste
1 large egg
4 tablespoons browned butter

For filling:
4 ounces cream cheese, room temperature
1-1/2 cups pumpkin puree
2 large eggs
1/2 teaspoon vanilla bean paste
4 tablespoons browned butter
3/4 cup dark brown sugar
1 teaspoon pumpkin pie spice

DIRECTIONS:
Preheat oven to 350 degrees and line a 8x8 pan with parchment paper.

For crust:
In the bowl of a mixer add flour, sugar, baking powder and salt. Give it a little mix to combine.

Add in vanilla bean paste, egg and browned butter. Mix until the dough sticks together and can be pressed together. When you first start mixing it will be very crumbly looking. Just keep mixing and it will come together.

Take dough and press into the bottom of the prepared baking pan.

Rinse out mixer bowl to use for the filling.

For filling:

In your mixer bowl add cream cheese and pumpkin puree. Mix until smooth and combine, about 1 minute.

Add in eggs, vanilla bean paste and browned butter. Mix until combined.

Finally, mix in dark brown sugar and pumpkin pie spice.

When the mixture is smooth and combined pour into the pan with the crust.

Bake for about 1 hour until the center is just slightly jiggly.

Let cool until room temperature, cut into bars and sprinkle with powdered sugar.




















































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chocolate

To make your own ding-dong cakes it’s fairly easy, but time-consuming. If you want a quicker version, bake the cake in two 9″ round baking pans and sandwich them with the marshmallow filling.

Although that is the quick version, I still prefer to make individual cakes. It’s just like the store bough ones.

I bake the cake in a 13X9″ baking pan and once it’s baked and completely cooled, take a biscuit cutter and cut out as many circles as you can. A little warming – there will be quite a few cake scraps. You can either make cake pops out of them or you can snack on them while filling them cakes like I did

My husband loves Ding Dong cakes. Every now and then he used to come home with some and enjoyed them over a cup of coffee. It didn’t take me long to develop a slight addiction to them as well. Things were going well and I was sure I had these sweet treats under control. Silly me! Everything changed the day I made my first batch of ding-dong cakes.

Once you make them from scratch, you may not be able to eat them any other way. And once you make your first batch, prepare yourself, a few others will come shortly. These ding-dong cakes will disappear faster than you can say ding-dong three times!

No need to run to the store and spend an arm and a leg on our favorite snack cake! Now I can make it myself every time we crave some following this easy and delicious recipe.

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chocolate

Chocolate and strawberry are a match made in heaven and these delicious, colorful, pretty-looking chocolate dipped strawberry surprise cupcakes are the perfect dessert to satisfy your sweet tooth’s cravings!

No matter the time of the year, I don’t think you can go wrong with a chocolate dipped strawberry. In fact, dark chocolate dipped strawberry is one of my go-to guilt free desserts.

What makes these chocolate strawberry cupcakes unique is the light vanilla cupcake filled with a fresh strawberry and topped with an absolutely amazing rich chocolate buttercream frosting. A frosting so good, I could eat it by spoonfuls! It combines both melted chocolate and unsweetened cocoa powder! It’s like any other chocolate frosting I had before!

I have to be honest and say to make these cupcakes it takes a little bit of time, since you have to wait for the cupcakes to cool, cut a little piece out, insert a ripe and juicy strawberry inside, frost and finish with a chocolate dipped strawberry but seeing how glamorous the cupcakes turn out, it will be worth every second you slave in the kitchen.

For the show-stopping dessert, it’s best to use long-stemmed strawberries if your store carries them (I saw at mine once and haven’t stopped thinking about them since) but if you don’t, just make sure your strawberries are ripe, but not over-riped or slightly soft.



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chocolate

We did not have any cherry trees in our small orchard, but the house next to us had a big one and my cousins and I were pretty much the only kids who would devour all those juicy red cherries as soon as the school was out for the summer. Carefully, we would climb the tree and didn’t get down until we were so full we could hardly move. The next day we would do it all over again until there were no cherries left.There’s no surprise cherries are one of my favorite summer some fruit. Little gems of sugary sweetness. And paired with a silky cheesecake sandwiched between a chocolate crust and chocolate crumble topping – summer in a scrumptious bar!

To make these chocolate cherry cheesecake bars is very easy. You make the crust, filling, sprinkle the cherries and the chocolate chips, bake, cool and enjoy. Doesn’t that sound easy?

The crust takes about 2 minutes to make in the food processor. Oats, all purpose flour, cocoa powder, sugar, walnuts and butter. Pulse until pea size crumbs.

The filling is easy-peasy as long as you follow basic cheesecake rules. All ingredients must be at room temperature and you don’t overheat the filling. Incorporating air into the filling will result into a puffed cheesecake which will crack on top and most likely to turn rubbery. And no one wants rubbery cheesecake! Smooth and creamy is what we’re all looking for.

The hardest part is definitely waiting for the cheesecake to bake and then cool down completely. Resist the temptation and cool the dessert before cutting into bars. If you want to cheat, after the cheesecake is baked, let cool for 1 hour at room temperature and refrigerate for another hour or so before serving.

Again, do not cut the cheesecake bars while they are still warm. The crust and the filling won’t be set and it will be just a mess. A delicious mess.



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Source Recipes -Here-

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