Having made the recipe personally, we’d have to say it hardly falls into the ‘do nothing’ category! So, where did the name come from?According to the Blogger, Dan from Cakes Cottage, it is an old Country – Southern family cake. He raves about this cake and says it’s packed with flavor! So before you get too excited, there is a bit of work involved to make this cake.

It is however very easy. Dan says it’s as easy as making a box cake so if you can make one of those, you will be fine with this one! We love old fashioned cakes and if you can spare 10 minutes, this recipe is for you.

Cake :
2 cups all purpose flour
2 cups granulated sugar
2 eggs, slightly beaten
1 tsp vanilla
1 tsp baking soda
pinch of salt
1 large can (20 Oz) crushed pineapple with juice

Frosting :
1 stick (1/2 cup) butter
1 cup sugar
1 can (5½ ounce) evaporated milk
1 cup chopped walnuts or pecans
1 cup shredded coconut

Instructions

1. Preheat oven to 350 degrees F.
2. In a large bowl, Whisk together all the batter ingredients until just combined.
3. Pour into a greased 13×9 baking dish, and bake for 30-40 minutes or until a wooden toothpick, inserted in the middle comes out clean. Don’t overbake.
4. While cake is still baking, prepare the frosting.
5. Heat the butter, sugar, and evaporated milk in a small saucepan until boiling.
6. Cook and stir for about 5 minutes, or until slightly thickened.
7. Remove from heat and add in the coconut and pecans.
8. Remove the cake from oven, and using a kabob skewer or wooden spoon handle, or some similary-sized object, begin poking holes in the cake.
9. You need holes so that hot frosting has plenty of room to get down and soak the cake.
10. Pour frosting over the hot cake, spreading it out to make sure it’s all evenly dispersed.
11. Allow cake to cool for a bit before cutting.
12. Due to the frosting seeping into the cake, it is very moist!
13. Enjoy

thanks done share recipes to : www.flavorsrecipes.com/do-nothing-cake/

Chocolate Ganache Frosting is an indulgent way to top your favorite cake or cupcakes! Surprising that something this decadent can be so easy to make and uses only THREE ingredients and it’s pretty much a no fail recipe! This will quickly become your favorite way to top all your cakes!

What is a ganache? Chocolate Ganache is a very easy and rich glaze or filling made from chocolate and cream which is often smooth and shiny. I have used ganache to top pies and cakes and even my Baileys Brownies! Most often ganache is poured (as a glaze) and allowed to cool producing a decadent shiny finish on desserts.

This Chocolate Ganache Frosting recipe begins smooth and shiny, however I allow it to cool and then whip it till it is light and fluffy! This creates an exquisitely light and delicious topping which is more like what you would think a traditional frosting would be like.

I’ve kept this recipe short and simple with just 3 ingredients (that you most likely have on hand). While some recipes make ganache with corn syrup, I prefer to just keep the flavors simple… cream, chocolate and a pinch of butter.

INGREDIENTS:

• 12 oz semi-sweet chocolate chips
• 2 tbsp butter
• 1 1/4 cup heavy cream

DIRECTIONS:

1. Place chocolate chips and butter in a large bowl.
2. Heat the heavy cream either on the stove or in the microwave until almost boiling.
3. Pour the heated cream over the chocolate chips and butter. Allow to sit for 5 minutes without stirring.
4. Whisk until completely smooth and shiny.
5. Cool to room temperature (this may take about an hour, but you can leave it at room temperature for longer).
6. Whip the ganache with a mixer until light and fluffy.
7. Spread or pipe onto cooled cake or cupcakes.

thanks done share recipes to : https://www.spendwithpennies.com/chocolate-ganache-frosting/

I have some exciting news today!!!

Today is my first contributor’s post for Somewhat Simple.  Have you ever been to Stephanie’s blog?  She has recipes, crafts, and computer tips over there.  There is truly something for everyone to see.  I am excited to share a decadent dessert on her site for the next three months. 

Usually, I am a big fan of using boxed cake mixes to create fun cakes and cupcakes, but today I am sharing a homemade cake recipe with you. I love using coffee as the liquid in this cake to boost the chocolate flavor a little more.  You will not taste the coffee at all.  This salted caramel mocha bundt cake is another one of my favorite cakes that uses coffee!

This cake is baked in a 9×13 pan and then cut in half to create the layers in the cake. A salted caramel frosting holds the two cake layers together, and a chocolate frosting covers the entire thing. It’s so good!!!

Ingredients

• For the Cake
• 2 1/4 cups flour
• 1 1/4 cups sugar
• 1/2 cup cocoa powder
• 1 1/2 teaspoons baking powder
• 1 1/2 teaspoons baking soda
• 3/4 teaspoon salt
• 1/2 cup oil
• 3 eggs
• 2 teaspoons vanilla
• 3/4 cup buttermilk
• 3/4 cup strong brewed coffee, cooled
• For the Salted Caramel Frosting
• 1/2 cup butter
• 1/2 teaspoon vanilla extract
• 1/4 cup caramel ice cream topping
• 1/2 teaspoon sea salt
• 2 1/2 cups powdered sugar
• 1 teaspoon whipping cream
• For the Chocolate Frosting
• 1/2 cup butter
• 1/4 cup shortening
• 1/2 teaspoon vanilla extract
• 1/4 cup cocoa powder
• 1 cup powdered sugar
• 2 Tablespoons whipping cream

Instructions

1. Preheat the oven to 350 degrees. Spray a 9x13 pan with nonstick baking spray.
2. Combine all the dry ingredients in a mixing bowl. Whisk together the oil, eggs, vanilla, buttermilk, and coffee in a separate bowl.
3. Slowly add the egg mixture to the dry ingredients. Beat for 2 minutes on low. Pour into the prepared pan. Bake for 27-28 minutes. Cool completely.
4. Cut the cake in half, so you have two equal smaller rectangles. Cover and set aside.
5. In a mixing bowl, cream the butter, vanilla, caramel, and salt. Slowly add the powdered sugar and milk. Beat until creamy.
6. In another mixing bowl, cream the butter, shortening, and vanilla. Slowly add the powdered sugar, cocoa, and milk. Beat until creamy.
7. Spread the salted caramel butter cream on top of one cake rectangle. Top with the other cake piece. Cover the entire cake with the chocolate butter cream. Store covered in the refrigerator for 3-4 days.

thanks done share recipes to : https://insidebrucrewlife.com/2013/04/salted-caramel-chocolate-cake/

Remember how I recently told you that these Peanut Butter Chocolate Corn Flakes Clusters were the last “peanut butter” recipe that I’d be making for a while, because I’d just polished off my last jar of homemade peanut butter and decided that I wouldn’t be making more for a while?

In case you don’t, that was like WAAAAAAY back when I made my Peanut Butter Chocolate Rice Krispies Treats. Okay, perhaps it was not exactly what YOU would call waaaaaay back, but to me, considering the fact that I STILL haven’t made a fresh batch of peanut butter since that day, I can totally affirm that it’s been an awful long time. And now, writing this post feels like some kind of self-inflicted torture.

I get the feeling that once I’m done writing, I will be totally done for… I won’t be able to resist for a second more and you’ll find me running, not walking, to the kitchen so I can whip me up a fresh batch of delicious Peanut Butter.


Peanut Butter Chocolate Corn Flakes Clusters | eviltwin.kitchen

But first, I need to share this recipe with you. Good thing is today, I’m sharing the easiest recipe in the world, for a change. You know how my recipes usually tend to be super long and complicated and have like 2 million steps to them and dirty just about every single bowl that you happen to own, and perhaps even have you borrow one or two from the neighbors?

Well, not this one. Today’s recipe uses only 4 ingredients and a grand total of 2 bowls, one of which you  won’t even need to clean. Just a quick little dry wipe will totally do the trick.

Well, okay, if you’re gonna get technical on me… you’re also going to need a mixing spoon or spatula and a cookie sheet, which you will need to line with parchment paper or a silicon baking mat.

And, you’re gonna need a knife to chop your peanuts (unless you bought them pre-chopped, if there actually exists such a thing as pre-chopped peanuts, that is) and a medium-sized spring-loaded ice cream scoop, if you happen to own one and, like me, jump at every possible occasion to use it!

Ingredients

• 2 1/4 cups (405g | 14.3oz) semi-sweet chocolate chips
• 3/4 cup (180g | 6.3oz ) natural creamy peanut butter (I use homemade)
• 4 cups (120g | 4.3oz) Corn Flakes cereal
• 1/2 cup (75g | 2.6oz) chopped roasted peanuts (plus more for garnish, if desired)

Instructions

1. In a large mixing bowl, combine the chocolate chips and peanut butter and place that in the microwave for 1 minute. Allow to rest for 1 minute and then stir for 1 minute. If there are still lumps of unmelted chocolate left, repeat the process but for 30 seconds this time. The chocolate chips should be completely melted and completely combined with the peanut butter, but the mixture should not be allowed to get hot.
2. Add the Corn Flakes and chopped peanuts and stir until the cereal is completely coated.
3. Drop the mixture by the tablespoonful (a medium-sized spring-loaded ice cream scoop works wonders for this) onto a 13" x 18" cookie sheet that's been lined with parchment paper or silicon baking mat.
4. Garnish with a sprinkle of chopped peanuts, if desired.
5. Send your clusters to the refrigerator until set, about 30 minutes.
6. Devour at least one right away and keep the rest in an airtight container, either in the refrigerator (where they will become somewhat firm and super crunchy) or the pantry (where they will remain much softer but still divinely crispy).

thanks done share recipes to : https://eviltwin.kitchen/peanut-butter-chocolate-corn-flakes-clusters/

Du hast genug von Möhrenkuchen, Osterlamm und Co.? Dann ist diese Torte aus saftigem Nougatboden und einer sündhaft leckeren Creme aus weißer Schokolade und Sahne genau das Richtige für dich. Hier ist jeder Bissen etwas Besonderes. Und weil wir Eierlikör lieben, kommt er gleich doppelt in die Torte: Sowohl der Boden als auch die Creme haben einen ordentlichen Schwipps. Was soll der Geiz!

1
Für die Creme Sahne erwärmen. Weiße Schokolade und Butter in der warmen Sahne schmelzen, Eierlikör unterrühren. Creme mindestens 4 Stunden kalt stellen.
2
Backofen auf 175 °C Ober-Unterhitze vorheizen. Springform einfetten.
3
Für den Boden Eier mit Zucker und Vanillezucker schaumig schlagen, Öl und Eierlikör einrühren. Nougat schmelzen und unterrühren.
4
Mehl mit Speisestärke, Salz und Backpulver vermengen, unter den Teig heben. Teig in die Springform geben und im heißen Ofen 60 Minuten backen, auskühlen lassen.
5
Tortenboden mit einem langen Messer waagerecht durchschneiden. Gekühlte Creme aufschlagen und eine Hälfte auf dem unteren Boden verstreichen.
6
Zweiten Boden auflegen und leicht andrücken. Tortenoberfläche und Rand mit übriger Creme einstreichen, mindestens 1 Stunde kalt stellen. Vor dem Servieren mit Kakao bestäuben.

thanks done share recipes to : https://www.springlane.de/magazin/rezeptideen/nougat-eierlikoertorte/?utm_source=pinterest&utm_medium=social&utm_campaign=post

Mayonnaise!  Yes, I really said ‘Mayonnaise’!

ChocolaTess Trivia!  Chop!Chop!  Quick history lesson today, because it’s interesting to find out new facts, right?  Then you can pay it forward. 🙂

Chocolate Mayonnaise Cake was a Depression-era (1929-39) dessert that was made popular by Best Foods/Hellmann’s to promote their delicious mayonnaise and it also provided as an economic substitution for butter and milk and most notably, for sour cream, sour milk and buttermilk as well, which were very popular at the time. 

It’s an old cat-in-the-hat baking trick that’s been around longer than cake mixes. 

Speaking of cake mixes, did you know you can substitute mayonnaise for the the oil and eggs in a cake mix?  You can!  You can get more info on that over at Duncan Hines.  They would know! 🙂 The fact of the matter is, this mayonnaise cake is fudgey, rich, moist, and a true classic chocolate dessert that tastes out of this world AMAZING!

Mayonnaise is essentially oil, vinegar, and egg, and while you could just add an extra egg to try and get the same effect, The Kitchn points out that the oil makes the cake tender, the egg helps the batter retain moisture, and the acid in the vinegar really brings out the chocolate flavor. 

If you don’t like mayonnaise, you can rest assured, you will not taste the mayonnaise at all.  It’s just there to bring in that super-moist ‘super power’ factor that we all love and adore.

The chocolate buttercream…OH EM GEE!  Perfect pairing with this cake!

I doooo love this cake and frosting and it’s been such a classic cake over-time!  And it always will be!  *swoon*

I got this recipe from A Bountiful Kitchen and it’s wonderful!

Ingredients

• Super-Moist Chocolate Cake
• 2 ounces bittersweet chocolate do not exceed 61% cacao, chopped
• 1 cup unsweetened Hershey's Special Dark Cocoa Powder or regular unsweetened cocoa powder
• 1 3/4 cups boiling water
• 2 3/4 cups all purpose flour
• 1 1/4 teaspoons baking soda
• 1/4 teaspoon baking powder
• 1 cup sugar
• 1 cup dark brown sugar packed
• 1 1/3 cups mayonnaise do not use reduced-fat,fat-free or Miracle Whip, Hellman’s
• 2 large eggs room temperature
• 2 teaspoon vanilla extract
• Chocolate Buttercream Frosting
• 1 1/4 cups butter softened
• 4 1/2 cups powdered sugar
• 3/4 to 1 cup unsweetened cocoa powder for dark frosting, use part Hershey’s Special Dark Cocoa, about 4 tablespoons
• 2 teaspoons vanilla
• 1/4 cup plus 2 tablespoons milk or heavy cream

Instructions

1. Preheat oven to 350°F
2. Butter and flour three 8" diameter cake pans with 1 1/2-inch-high sides, or two 9" pans.
3. In a medium bowl, combine the chopped chocolate and cocoa powder, then whisk in boiling water until chocolate is melted and smooth.
4. Sift flour, baking soda, and baking powder into another medium bowl. Set aside.
5. Using mixer, beat both sugars and mayonnaise in large bowl until well blended, 2 to 3 minutes. Add eggs 1 at a time, beating until well blended after each addition. Beat in vanilla.
6. Add flour mixture alternately with chocolate mixture, beating until blended after each addition.
7. Bake cakes until tester inserted into center comes out clean, 25-30 minutes.
8. Cool cakes in pans on racks 20 minutes.
9. Run small knife around sides of cakes to loosen.
10. Carefully invert cakes onto racks and let cool completely.
11. Frost when completely cooled.
12. Chocolate Buttercream Frosting
13. Using mixer, cream butter, add remaining ingredients and beat until smooth and creamy.
14. Place cake on a platter.
15. Frost top of first layer.
16. Place second layer on cake.
17. Frost sides and top.
18. Decorate with sprinkles if desired.
19. Serves 10-12.

thanks done share recipes to : www.thebakingchocolatess.com/super-moist-chocolate-cake-with-chocolate-buttercream-frosting/

Delight the whole crowd with our delectably airy Graham Cracker Eclair Cake. Graham cracker layers become cake-like and soft alongside the pudding.

What You Need

• 1 pkg. (3.4 oz.) JELL-O Vanilla Flavor Instant Pudding
• 1-1/2 cups cold milk
• 15 graham crackers, broken crosswise in half (30 squares), divided
• 1 tub (8 oz.) COOL WHIP Whipped Topping, thawed
• 1 cup BAKER'S ONE BOWL Chocolate Frosting

Make It

1. Tap or click steps to mark as complete
2. Beat pudding mix and milk in large bowl with whisk 2 min. Let stand 5 min. Meanwhile, cover bottom of 8-inch square pan with graham squares, overlapping as needed to form even layer.
3. Stir COOL WHIP into pudding; spread half over graham squares in pan. Cover with 10 of the remaining graham squares. Repeat layers of pudding mixture and graham squares.
4. Refrigerate 3 hours. Spread with BAKER'S ONE BOWL Chocolate Frosting.

thanks done share recipes to : www.kraftrecipes.com/recipes/graham-cracker-eclair-cake-105225.aspx?cm_mmc=Social-_-Pinterest-_-Ahalogy-_-105225(jello17)

Mother’s Day is right around the corner. Brunch seems to be the standard Mother’s Day celebration — letting mothers everywhere sit back, put up their feet, and enjoy a beautiful meal as a way to thank them for all their tireless, hard work.

We all want our Mother’s Day brunches to be picture perfect, with delicious food, pretty glasses full of juice, a bouquet of fresh flowers on the table, and of course, a show-stopping dessert, right?

Welllll.. we can all aim high, but sometimes things fall a little flat.

Like, oh, say, Mother’s Day three years ago: my first as a mother.

That time when my mother and my mother-in-law arrived at our house for brunch, to find our house full of smoke (from some spilled bacon grease), a hysterical wailing 3 week old (because… 3 weeks old and life is hard), and me still in my pajamas (from literally putting out fires).

Happy Mother’s Day!

I actually served this cake this past weekend at the baby naming ceremony for our new baby girl.

I stopped at Whole Foods to pick up some other things (like some delicious smoked salmon for this amazing smoked salmon pasta salad – another Mother’s Day favorite around here, and the double batch I made disappeared at the baby naming lunch!) and picked up containers of Simply Orange Juice and Simply Peach Juice.

Things I really love about city life: living in walking distance to Whole Foods.  It’s so nice to be able to find top quality ingredients (like the smoked salmon, or a downright beautiful lamb shoulder we served for our Hanukkah dinner) right in the neighborhood.

Plus, they carry Simply Peach, which is my favorite juice! Find a Whole Foods near you HERE… and you can save $0.50 on Simply Orange Juice for your Mother’s Day celebration! (Valid 05/02/18 through 05/15/18.)

INGREDIENTS:

• FOR THE CAKE:
• 4 eggs, room temperature
• 3/4 cup vegetable oil
• 1/4 cup buttermilk, room temperature
• 3/4 cup Simply Orange Juice
• 1 tablespoon vanilla extract
• 3 cups all-purpose flour
• 1 3/4 cups sugar
• 2 teaspoons baking powder
• 3/4 teaspoon salt
• FOR THE SYRUP:
• 1/2 cup confectioners sugar
• 1/4 cup Simply Orange Juice
• FOR THE GLAZE:
• 3  cups confectioners sugar
• 1/3 cup Simply Orange Juice
• 1 tablespoon vanilla extract

DIRECTIONS:

1. Preheat the oven to 350 °F.  Grease and flour bundt pan.
2. Using an electric mixer, beat together the eggs, oil, milk, orange juice, and vanilla.  Slowly add in the flour, sugar, baking powder, and salt.  Continue to beat until ingredients are fully incorporated and smooth.
3. Pour the batter into the prepared bundt pan.
4. Bake 50 to 55 minutes, until a tester inserted into the cake comes out clean and the cake springs back gently when pressed with a finger.
5. While cake bakes, whisk together the confectioners sugar and orange juice for the syrup.  After removing cake from the oven, leave cake in pan and poke holes all over the cake with a long skewer.  Pour the syrup over the cake and allow the cake to sit in the pan for 1 hour so the syrup absorbs.  After an hour, invert onto a cooling rack and cool completely.
6. To make the glaze, whisk together the confectioners sugar, orange juice, and vanilla until smooth.  Pour 1/2 of the glaze over the cooled cake.  Pour the remainder of the glaze over individual slices after cutting and serving.

thanks done share recipes to : https://www.bunsenburnerbakery.com/orange-creamsicle-bundt-cake/

With Easter just around the corner, I wanted to share a few recipes this week that will really wow your guests. I’ve been sitting on this Hummingbird Bundt Cake recipe for ages and knew that now was the perfect time to share it. As most of you know, my Nana’s To Die For Carrot Cake is a top contender around here when it comes to cake requests. This Hummingbird Cake isn’t far behind. Made with many of the same ingredients, including pineapple and pecans, it’s decadently moist and perfectly spiced.

Cinnamon, nutmeg and cloves ensure that every bite of this delicious cake is filled with flavor. The bananas and pineapple ensure a moist cake no matter what – this cake is impossible to mess up.

The cream cheese glaze is something else entirely and over the years I started to add a bit of orange juice to my standard recipe. I love how the orange plays with the cinnamon and cloves in the cake. A bit of orange zest on top really brightens up the cake too.


I use the term “glaze” loosely here. It’s really a cross between a frosting and a glaze. Add more orange juice to the glaze for a thinner consistency.

Ingredients

• 3 cups all-purpose flour
• 2 cups sugar
• 1 tsp baking soda
• ½ tsp salt
• ½ tsp ground cinnamon
• 1 tsp ground nutmeg
• ½ tsp ground cloves
• ¾ cup salted butter, softened
• 3 eggs, room temperature
• 1 tbsp vanilla extract
• 3 ripe bananas, mashed (approximately 2 cups)
• 1 8.25 oz can crushed pineapple (do not drain)
• 1 cup chopped pecans
• Cream Cheese Glaze
• 8 oz cream cheese, softened
• ¼ cup butter, softened
• 2 cups powdered sugar, sifted
• 1 tsp vanilla extract
• 3 - 4 tbsp fresh orange juice
• 1 orange, zested

Instructions

1. Preheat oven to 325F.
2. Grease and flour a standard bundt pan.
3. Whisk together flour, sugar, baking soda, salt, cinnamon, nutmeg, and cloves in a large bowl. Set aside.
4. In a large mixing bowl, beat butter until fluffy. Add in eggs and vanilla and beat until combined.
5. Beat in bananas and pineapple. Fold in pecans.
6. Stir in flour mixture just until combined.
7. Carefully pour batter into prepared bundt pan and bake for 65 to 75 minutes or until an inserted toothpick comes out clean.
8. Let the cake cool in the pan for 10 to 15 minutes before inverting onto a wire rack, Let cool completely.
9. Cream Cheese Glaze
10. Beat cream cheese and butter together until light and fluffy.
11. Beat in powdered sugar until combined.
12. Beat in vanilla and orange juice. Start with 3 tablespoons of orange juice and add more as needed. If the glaze is too thin, add some more powdered sugar. Too thick? Add more juice.
13. Drizzle the glaze over the top of the cooled cake and top with orange zest.

thanks done share recipes to : https://www.momontimeout.com/hummingbird-bundt-cake-cream-cheese-glaze/

Let me introduce you to this delicious Black Forest Cheesecake Pie! It's basically a combination of so many super yummy desserts that it's impossible not to love it!

Not only is it really tasty, but it's super easy to make. It may look difficult with the different layers of cheesecake but it comes together in a snap - perfect for when you need to make a dessert on short notice!

I served this at a family BBQ and everyone thought it was great. A few people even asked me for the recipe, so it's safe to say it's a winner!

If you don't like cherries you could substitute the cherry pie filling for whatever flavor you prefer OR you could try topping it with fresh fruit. It's really delicious no matter how you modify it!

Scroll down to see the step-by-step instructions for how to make this delicious dessert!

Looking for more pie recipes? These ones are 'easy as pie' to whip up when you need something sweet!

Ingredients

• pre-made chocolate crust
• 8 ounces of softened cream cheese
• ⅓ cup sugar
• 2 tsp. Vanilla
• 1 cup sour cream
• 8 ounces of cool whip
• ¼ cup cocoa powder
• 2 tbsp powdered sugar
• 1 can cherry pie filling

Directions

1. Beat together cream cheese and sugar in a large mixing bowl.
2. Add in vanilla and sour cream, then continue to beat until combined. Fold in cool whip.
3. Pour half the mixture into the prepared pie crust.
4. With remaining half of the mixture, add in the coca powder and powdered sugar and beat until combined.
5. Pour over the first layer, and spread out evenly.
6. Cover and allow to refrigerate overnight.
7. Add the can of cherry pie filling over top of the chocolate layer. Spread evenly.
8. Serve and enjoy!

thanks done share recipes to : https://www.shared.com/black-forest-cheesecake-pie-will-be-devoured-in-seconds/?utm_source=foodbyshared&utm_medium=facebook&utm_campaign=food

Zucchini is almost out of season so that means you'll most likely find lots of them on sale at your local market or grocery store. Zucchini can be used in so many different dishes – not just roasted or used in salads like many people do.

One of my favourite ways to use zucchini is in a dessert!

If you're looking for a different but delicious way to prepare zucchini, you should definitely try out my recipe for spiced zucchini cake!

Spiced zucchini bundt cake is an incredibly delicious way to get veggies into your diet! This IS a dessert so it might be a little bit more sinful BUT that's okay!

If you've never had a cake or dessert using zucchini before please trust me on this. Zucchini cake is amazing!

This cake is incredibly moist and the cinnamon, ginger and nutmeg make this a wonderful dessert to serve during this time of year.

INGREDIENTS

• 2 cups zucchini (is equal to about 1 or 2 zucchinis), grated and some of the moisture squeezed out
• 3/4 cup unsalted butter, melted
• 1/4 cup milk
• 2 tsp vanilla
• 3 eggs
• 2 3/4 cups all purpose flour
• 1 tbsp + 1/4 tsp baking powder
• 1 1/4 tsp baking soda
• 1 tsp salt
• 2 tsp cinnamon
• 1/8 tsp nutmeg
• 1/8 tsp ground ginger
• 1 1/3 cups sugar
• For the Glaze:
• 2 cups confectioners sugar
• 1/4 -1/2 tsp cinnamon
• 4 – 6 Tbsp milk (adjust according to how thick you want the glaze)

INSTRUCTIONS

1. Pre-heat the oven to 350°F.
2. Grease a 10″ bundt pan with cooking spray or butter. Set aside.
3. Prepare the zucchini by grating over a mixing bowl.
4. Over a mesh strainer use your hands to squeeze out some of the moisture from the zucchini. You don't have to get all the moisture out but it's best to remove some before moving onto the next steps. Once you do this add the zucchini back into the mixing bowl.
5. Into the mixing bowl with the zucchini, combine the melted butter, milk, vanilla and eggs. Mix together well.
6. In a separate large mixing bowl, Combine the flour, baking powder, baking soda, salt, sugar and spices. Using a whisk works well to get everything well combined.
7. Pour the wet ingredients into the dry ingredients. Combine.
8. IMPORTANT: When combining the wet and dry ingredients try to avoid over stirring. You want to mix until the dry just start to dissolve into the wet.
9. Pour the batter into the greased bundt pan and use a spoon or spatula to spread it evenly.
10. Place the cake in the oven to bake for about 45 minutes.
11. Remove from the oven an allow to cool on a wire rack (still in the pan).
12. Once ready to serve, place a plate on top of the bundt pan and flip over. The cake should easily come out of the pan.
13. Drizzle the glaze over the cake in desired amount. Reserve some of the glaze to serve with the cake if anyone wants extra! 😀

How to make the glaze:

Combine all ingredients under the Glaze section above. Adjust the amount of milk used depending on how thick you would like it.
This makes about 1 cup of glaze which is more than enough for the cake, plus some to serve on the side if you want extra.
You can also adjust the amount of cinnamon depending on your tastes.

thanks done share recipes to : https://dishesanddustbunnies.com/spiced-zucchini-bundt-cake/

Ingredients Serves 12 2 items on sale

• Choose your zip, pick favorite stores
• 1 package (18.25 oz) lemon cake mix
• 3⁄4 cup vegetable oil
• 5 egg
• 1 package (3 oz) lime flavored gelatin mix
• 3⁄4 cup orange juice
• 1⁄2 cup butter, softened
• 1 package (8 oz) cream cheese, softened
• 3 tbsp fresh lime juice
• 4 cup powdered sugar

Directions

1. Prep 30 min Cook 35 min Ready 65 min
2. Combine cake mix, gelatin mix, oil, eggs, and orange juice. Pour into three 8 inch cake pans. Bake according to instructions on box. Allow to cool.
3. In a large bowl, beat butter and cream cheese until light and fluffy. Add lime juice and powdered sugar. Mix well to combine. Frost cooled cake.
4. Recipe originally inspired by AllRecipes with 5-star rating and 188 reviews.

Nutritional Information
Serving Size: 1/30 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories 297 Calories from Fat 164
% Daily Value
Total Fat 18g 28%
Saturated Fat 6g 29%
Cholesterol 49mg 16%
Sodium 190mg 8%
Potassium 48mg 1%
Total Carbohydrate 32g 10%
Dietary Fiber 0g
Sugars 26g
Protein 3g 6%
Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Nutrient information may not be available for all ingredients. Amount is based on available nutrient data. Use this data as a guide only.

thanks done share recipes to : www.kitchme.com/recipes/key-lime-cake-with-cream-cheese-frosting

This Oreo Brookie Cheesecake is made with a chewy brownie bottom, chocolate chip cookie cheesecake filling and Oreo whipped cream! It’s FULL of chocolate and so addicting!

It’s hard to believe that 4 weeks from today, we will be welcoming our twins into the world. We have delivery scheduled, unless they come on their own sooner. It’s a little bit surreal and borderline overwhelming to think of all that we’d like to get done before then and all that will change afterwards.

I’d like to say that I’m still going strong and baking my butt off, but there’s no doubt I’ve slowed down. This belly has gotten quite large and the perinatologist has instructed less activity and more calories (mostly protein). So I’m pretty much a baby incubator right now. 😉

I’m powering through pretty well though. The kitchen isn’t completely closed yet, I’m just really slow and take lots of breaks. I don’t get as much done as I normally would in the same amount of time. And since I’m supposed to be eating protein, rather than empty calories, I’m pretty sure I need to bake some protein powder into a cake or cookies or something. 🙂

Especially since I’d really rather eat delicious things like this cheesecake. Oh. Em Gee. The combination of brownie, Oreos and chocolate chip cookies is one that I’ve been a fan of for some time now. I’ve shared an Oreo Brookie Layer Cake, Ice Cream Cake and even a fun Tiramisu. Now today, I’ve got everything in cheesecake form.

If you’ve made my Kahlua Coffee Brownie Cheesecake (and you really should), then you’ll find that the brownie bottom of this cheesecake is made with the same method. Bake the brownie in the same springform pan you’ll use for the cheesecake. Then before adding the cheesecake filling, wash off the sides of the pan, respray with non-stick spray and reattach it to the bottom of the pan. It helps things stay in place once the cheesecake is baked and you want to remove the sides of the pan without it messing up the sides of the cheesecake.

The middle layer is the cheesecake filling and it’s full of chocolate chips and chocolate chip cookies. To die for! Probably my favorite of the three layers. SO so good! After the filling is added on top of the brownie, the cheesecake it baked.

INGREDIENTS:
BROWNIE BOTTOM
10 tbsp (140g) unsalted butter, melted
1 cup (207g) sugar
1 tsp vanilla extract
2 eggs
3/4 cup (98g) all purpose flour
6 tbsp (43g) natural unsweetened cocoa
1/4 tsp baking powder
1/4 tsp salt

COOKIE CHEESECAKE FILLING
24 ounces (678g) cream cheese, room temperature
1 cup (225g) brown sugar
3 tbsp (24g) all purpose flour
1 cup (230g) sour cream, room temperature
1 tbsp vanilla extract
3 large eggs, room temperature
1 1/2 cups (128g) chopped chocolate chip cookies
3/4 cup (128g) chocolate chips


OREO WHIPPED CREAM
2 cups (480ml) heavy whipping cream, cold
1/2 cup (58g) powdered sugar
1/2 cup (57g) natural unsweetened cocoa
1 1/2 tsp vanilla extract
1/2 cup Oreo crumbs
5-6 chopped oreos

DIRECTIONS:
TO MAKE THE BROWNIE:
1. Preheat oven to 350°F (176°C). Line a 9-inch (23cm) springform pan with parchment paper in the bottom and grease the sides.
2. In a medium sized bowl, combine the flour, cocoa, baking powder and salt. Set aside.
3. In a large bowl, combine the butter, sugar and vanilla extract.
4. Add the eggs and mix until well combined.
5. Add the dry ingredients to the egg mixture and mix until well combined.
6. Pour the batter into the prepared pan and spread evenly.
7. Bake for 20-25 minutes, or until a toothpick comes out with a few moist crumbs.
8. When the brownie is done baking, reduce the oven temperature to 300°F (148°C). Remove the brownie from the oven and allow to cool for about 10 minutes.
9. Remove the sides of the springform pan, wash, respray with non-stick spray and reattach to the springform pan bottom, with the brownie still on it. You can skip this step, but I find that the edges of the final cheesecake look best if you wash the sides of the pan before adding the cheesecake filling.

TO MAKE THE CHEESECAKE FILLING:
1. In a large bowl, beat the cream cheese, sugar and flour on low speed until well completely combined and smooth. Be sure to use low speed to reduce the amount of air added to the batter, which can cause cracks. Scrape down the sides of the bowl.
2. Add the sour cream and vanilla extract and mix on low speed until well combined.
3. Add the eggs one at a time, mixing slowly to combine after each addition. Scrape down the sides of the bowl as needed to make sure everything is well combined.
4. Stir in the chocolate chip cookies and chocolate chips.
5. Pour the cheesecake batter evenly over the brownie.
6. Wrap the outside of the pan with aluminum foil, then place the springform pan inside another larger pan. Fill the outside pan with enough warm water to go about halfway up the sides of the springform pan. The water should not go above the top edge of the aluminum foil on the springform pan.
7. Bake for 1 hour. The center should be set, but still jiggly.
8. Turn off the oven and leave the door closed for 30 minutes. The cheesecake will continue to cook, but slowly begin to cool as well.
9. Crack the door of the oven for 30 minutes to allow the cheesecake to continue to cool slowly. This process helps prevent cracking.
10. Remove the cheesecake from the oven and water bath wrapping and refrigerate until firm, 5-6 hours or overnight. I like to gently jiggle the cheesecake around inside the pan to loosen it from the edges of the pan before I put it into the fridge. It can help the pan sides be removed later. Once completely cool and firm, remove from the springform pan sides and place on a serving plate.

TO FINISH OFF THE CHEESECAKE:
1. To make the whipped cream, add the heavy whipping cream, powdered sugar, cocoa and vanilla extract to a large mixer bowl and whip on high speed until stiff peaks form.
2. Stir in the Oreo crumbs and chopped Oreos.
3. Pipe swirls of the whipped cream around the outside edge of the cheesecake. Because of the chunks in the whipped cream, it’s best to use a round tip. I used Ateco 808.
4. Fill in the center of the cheesecake with the remaining whipped cream and top with additional chopped Oreos and chocolate chip cookies.
5. Refrigerate cheesecake until ready to serve. Cheesecake lasts best for 3-4 days when well covered and refrigerated.

thanks done share recipes to : https://www.lifeloveandsugar.com/2018/01/11/oreo-brookie-cheesecake/

When I was little, Cookie Monster was one of my favorite Sesame Street characters. Probably because I could relate to him in the way that he devoured his cookies with gusto, and the way he talked. And I still love cookies and still sound like him, when I’m tipsy at least, so I guess I could still relate to him. Although I always found it weird why he couldn’t just eat the damn cookies and not spill crumbs everywhere… Little me was appalled at that wastage.

This Cookie Monster Cheesecake, featured in my recently released cookbook Secret Layer Cakes is an ode to that lovable muppet. It’s got a fudgy and chewy chocolate chip cookie base, and a delightfully creamy cookies and cream cheesecake loaded with crushed Oreo cookies, and then coated with a thin layer of chocolate ganache, and topped with more mini chocolate chip cookies! Om nom nom nom!

I’m totally not biased when I say this, but if you haven’t gotten your hands on a copy of Secret Layer Cakes, then you really really should! 🙂 That is, if you like combining a fantastic array of delicious flavors and textures and different types of dessert into outrageously inventive (if I say so myself, heehee) cakes (that’s where the idea of secret layers comes from!), that are also surprisingly easy. I have tried to give as clear and detailed instructions as possible, and there are 60 recipes in the book for cheesecakes, no bake cakes, ice cream cakes and all types of dessert mash ups, like this Fudgy S’mores Brownie Pie here.

INGREDIENTS

• CHOCOLATE CHIP COOKIE BLONDIE
• 4 oz unsalted butter 1/2 cup butter
• ½ tsp salt
• 2.6 oz brown sugar tightly packed 1/3 cup
• 1 egg
• 1 tsp vanilla extract
• 4.4 oz all-purpose flour 125 g 1 cup (spoon and level)
• 4 oz semisweet mini chocolate chips 2/3 cup (I used ghirardelli)
• COOKIES AND CREAM CHEESECAKE
• 16 oz cream cheese 2 packets
• 2 tsp cornflour cornstarch
• 3.5 oz granulated sugar 1/2 cup
• Pinch of salt
• ½ cup whipping cream 118 ml
• Blue gel food coloring
• 1 tsp vanilla extract
• 3 eggs
• 15 regular Oreo cookies crushed into small pieces
• CHOCOLATE GANACHE
• 6 oz semisweet chocolate chips 1 cup
• ½ cup whipping cream 118 ml
• Pinch of salt
• TO DECORATE
• Mini chocolate chip cookies whole and crushed
• US Customary - Metric

INSTRUCTIONS

CHOCOLATE CHIP COOKIE BLONDIE
Preheat the oven to 350°F (180°C). Butter an 8-inch (20-cm) wide, 3-inch (8-cm) tall springform pan, line the bottom with parchment paper and dust the sides with flour.

Melt the butter, salt and brown sugar in a heatproof bowl in the microwave in 30-second intervals, stirring in between. Mix to form a smooth butter-sugar mix. Set aside to cool slightly.

When the sugar mix has cooled, add the egg and vanilla, and whisk until fully mixed. Add half of the flour and fold it into the blondie batter. Add the other half along with the chocolate chips and fold to combine (the blondie batter will be quite thick).

Place the batter in the prepared pan and spread it evenly. Bake for 15 minutes. Remove from the oven, and let cool for at least 10 to 15 minutes. Reduce the oven temperature to 300°F (150°C) to bake the cheesecake.

COOKIES AND CREAM CHEESECAKE
While the blondie layer is baking, get the cheesecake layer ready. In a bowl using a hand mixer, whip the cream cheese, cornflour and granulated sugar until smooth and creamy.

Add the salt, cream, a few drops of blue coloring and vanilla and mix on medium speed until the ingredients have combined well and the mix is smooth. Add more blue coloring as needed to get that deep blue Cookie Monster color.

Add the eggs, one at a time, and mix on low speed or manually with a balloon whisk until fully incorporated. Add the crushed Oreos and fold to combine (take care not to overbeat).

Pour the cheesecake batter over the slightly cooled blondie layer. Tightly double wrap the bottom of your springform pan with two pieces of foil. Then place the springform pan in a larger baking tray (that can easily fit the 8-inch [20-cm] pan), and fill the baking tray with hot water (really hot tap water will do). The water level should be about halfway up the sides of the springform pan, and make sure that the water doesn’t seep through the foil.

Place the baking tray in the oven and bake for 60 to 70 minutes, until the cheesecake is set but slightly jiggly in the middle when you shake it gently.

Turn off the oven, and let the cheesecake cool for 15 to 30 minutes while still inside the oven with the oven door left ajar (this way the residual heat helps cook the cheesecake a tad further, plus you don’t have to handle the cake while it’s too hot).

Remove the cheesecake from the oven and the water bath, and let cool to room temperature completely; this can take up to 4 hours, depending on the ambient room temperature.

Gently loosen the cheesecake from the pan. If the cheesecake is sticking slightly to the pan, you can run a thin butter knife along the edge of the pan to loosen the cake. Cover the cheesecake and refrigerate for at least 8 hours or overnight.

CHOCOLATE GANACHE
Place the semisweet chocolate in a heatproof bowl. Add the cream and salt and microwave in 30-second intervals, stirring in between, until the chocolate has melted. Mix to make sure the ganache is smooth and then let cool to a thick but spreadable consistency. You can keep the chocolate ganache in the fridge to speed the cooling process.

DECORATE
Once the cheesecake is chilled, spread the chocolate ganache on the sides of the cheesecake, and then cover the surface on top as well. It’s OK if it’s not completely smooth on top because it’ll be covered with chocolate chip cookies anyway.

When the ganache has set, decorate with chocolate chip cookie pieces on top, and serve.

thanks done share recipes to : https://www.theflavorbender.com/cookie-monster-cheesecake-secret-layer-cakes-cookbook/

I think this is my absolute favorite dessert I have made! It turned out so gorgeous and fun! Everything about this cookie monster cheesecake looks like it rolled out of a scene on Sesame Street with Cookie Monster, my favorite blue, cookie-loving creature.  The flavors of this cookie monster cheesecake are a chocolate lover’s dream come true with everything from chocolate chip cookies to oreos to a homemade chocolate ganache.

This cookie monster cheesecake recipe comes straight from The Flavor Blender‘s new cookbook, Secret Layer Cakes that just came out yesterday! If you are looking for a Christmas gift for any friends or family who love baking, this is the perfect gift! All of the cakes in it look so wonderful and have incredible combinations of flavors! I can’t wait to give her Praline Crust Spiced Poached Pear Cheesecake, Basil Berry Eton Mess Cake, and Ceylon Cinnamon Chocolate Meringue Cake a try, they sound so up my alley! Plus, the pictures in the book are all so drool-worthy!

Tips on cookie monster cheesecake recipe
I used a 9″ springform pan because they didn’t have any 8″ pans at the store and I didn’t have to change any of the instructions for it to work.
The only major change I made from the original recipe is I converted it to US measurements (cups).
If you want to pipe swirls of chocolate ganache on top of the cheesecake, make a double batch of the ganache.  I only had enough extra for this one piece.

Ingredients

• Chocolate Chip Cookie Blondie
• 1/2 cup unsalted butter
• 1/2 tsp salt
• 1/3 cup brown sugar
• 1 egg
• 1 tsp vanilla extract
• 1/2 cup all-purpose flour
• 1/2 cup semisweet mini chocolate chips
• Cookies and Cream Cheesecake
• 16 oz cream cheese
• 2 tsp cornstarch
• 1/3 cup granulated sugar
• pinch of salt
• 1/2 cup whipping cream
• blue gel food coloring
• 1 tsp vanilla extract
• 3 eggs
• 15 regular Oreo cookies, crushed into small pieces
• Chocolate Ganache
• 3/4 cup semisweet chocolate chips
• 1/2 cup heavy whipping cream
• pinch of salt
• To Decorate
• chocolate chip cookies broken into pieces

Instructions

Chocolate Chip Cookie Blondie
Preheat the over to 350 degrees.  Butter and dust a 8" springform pan with flour.

In a microwave safe mixing bowl, combine butter, salt, and brown sugar.  Heat in 30-second intervals until butter is melted, stirring each time.  Set aside to let cool slightly.

Add egg and vanilla to the butter mixture, stirring until well combined.  Add flour in to the batter in batches, mixing well each time.  Once mixed together, fold in chocolate chips.

Transfer the batter to a prepared pan and spread evenly.  Bake for 15-16 minutes.  Remove from oven and let cool.

Cookies and Cream Cheesecake
Preheat oven to 300 degrees.  In a large mixing bowl, whip together cream cheese, cornstarch, and granulated sugar until smooth.  Add in cream, salt, blue food coloring, and vanilla, continuing to whip until all ingredients are well combined.  Use more blue food coloring until the color is the right shade of blue.  Add in one egg at a time, mixing until fully combined.  Fold in crushed oreos, do not over mix.

Pour cheesecake batter over cooled blondie layer.  Tightly double wrap the bottom of the springform pan with two pieces of foil.  Place the springform pan in a larger baking tray and fill the baking tray with hot water.  The water level should be halfway up the sides of the springform pan.  Place the baking tray in the oven and bake for 60-70 minutes.  The cheesecake should be set but still a bit jiggly in the middle.

Turn off oven and let the cheesecake cool for 15-30 minutes while still inside the oven with the oven door left ajar.  This helps finish cooking the cheesecake a bit more.

Remove from oven and let cool to room temperature for about 4 hours.

Loosen the cheesecake from pan.  Refrigerate over night.

Chocolate Ganache
Place chocolate in a heatproof bowl.  Add in cream and salt, microwaving in 30-second intervals, stirring in between until chocolate is melted.  Once smooth, let cool.  It needs to be thick and cool while still being spreadable.

Decorate
Once cheesecake is chilled, spread the chocolate ganache all over the cheesecake.  Sprinkle crushed chocolate chip cookies on top and serve.

thanks done share recipes to : https://mildlymeandering.com/cookie-monster-cheesecake/

I have to admit it was love at first sight with this pistachio cheesecake.

The first time I saw it was on my friend Lisa’s popular Incredible Recipes page. My mouth started to water.

The original recipe comes from Lady Behind the Curtain. Not only is Sheryl a fantastic cook, but I absolutely love her blog for ideas for themed parties. She is a talented lady and I wish l lived close to her so I could get invited to one of her parties!

SUPER RICH BUT WORTH IT
I’ve been making cheesecakes for many years, but this is the richest cheesecake recipe I ever saw.

This cheesecake is big on cream cheese, and I mean really big. It uses six large bars.

I wouldn’t recommend making any substitutions for low-fat products here as it may not work. Non-fat products definitely will not work–I’ve tried it in other cheesecakes I make and each time I ended up with a gloppy, clotted mess. That was for baked cheesecakes, but non-fat probably would work in a no-bake cake.

CRUST IS EXCELLENT
The crust in this cheesecake is more than just a “shelf.” It’s a great-tasting nutty shortbread!

Sheryl gave the choice of using almonds or pistachios. I used almonds but next time, I’m going with pistachios!

Just as an aside, you can substitute any flavor pudding you want and you will have an entirely different cake. That’s the beauty of this recipe.

INGREDIENTS

• Crust:
• 1 cup flour
• ½ cup ground pistachios or almonds
• ¼ cup sugar
• ½ cup (1 stick) cold unsalted butter
• ¼ tsp almond extract
• Cheesecake:
• 6 bars (8 oz each) softened cream cheese
• 2 pkgs instant pistachio pudding mix
• 5 eggs
• 1 can (14 oz) sweetened condensed milk

INSTRUCTIONS

1. Lightly spray a 9- or 10-inch springform pan.
2. For the crust, place the flour, ground nuts and sugar in a food processor. Pulse a few times to combine.
3. Cut up the butter and add it to the flour mixture already in the food processor along with the almond extract. Pulse until the mixture resembles small crumbs. Press into the bottom of the prepared pan and about 1 inch up the sides. Chill for 30 minutes.
4. Preheat oven to 350 degrees F.
5. Prepare filling by beating the cheese, condensed milk and the pudding mix, mixing well so it’s totally combined.
6. Add the eggs, one at a time, on low speed, so they are well incorporated.
7. Pour into the prepared pan. Place pan on a baking sheet and bake for 55-65 minutes or until the center is almost set (about the size of a quarter or 1-inch in the center).
8. Cool for 10 minutes on a rack, then run a knife around the edge of the pan to loosen. Cool completely to room temperature then refrigerate overnight.

thanks done share recipes to : https://bakeatmidnite.com/pistachio-cheesecake/#

Today, marks the 5th anniversary of Rock Recipes! When I started a personal recipe blog back in 2007, I never imagined that it would grow as much as it has. Up until that point, I had never written down recipes that I came up with or modified to suit our family’s taste.

My sister started insisting that I provide her with some of my favourite recipes and with an upcoming major ankle surgery looming that would have me in a wheelchair for several months, I decided having all that time away from work was a good opportunity to start a recipe blog as a reference for family and friends.

Over 100 of the very first recipes on Rock Recipes, with the enormous help of Spouse, were made, written and photographed from that wheelchair. One of the visual memories I carry from that time is of the kitchen door frame.

My wheelchair just barely fit through that door and over the months, I gradually wore all the paint off the door frame from so many trips back and forth to the kitchen. I must have tried Lynn’s patience to the limit. I’m demanding enough at the best of times, so having me immobilized was no treat, to be sure!

In the first 30 days the website went online it received 6,830 hits, as family and friends started following our recipes. I thought at the time that was great that a couple of hundred times a day someone was visiting a page on our site. Fast forward five years and incredibly, the number of page hits in the last 30 days was 453,528!! (2018 update. Our traffic now reaches over 1.2 million pageviews a month and up to 2.2 million pageviews a month during the busy Christmas season.)

I never would have predicted that level of growth but with the advent of social media, more and more folks started following Rock Recipes on Facebook, Twitter, by email, RSS feeds and most recently Pinterest. Slowly and steadily our readership has increased.

Ingredients

• For the Cookie Crumb Crust
• 1 ½ cups Oreo Cookie Crumbs
• 1/3 cup melted butter
• 3 tbsp sugar
• For the Chocolate Mousse Cheesecake batter
• 1 ½ pounds cream cheese three 8 oz blocks
• 3 squares unsweetened baking chocolate 3 ounces of chocolate in total, melted ( In a pinch you can substitute 2/3 cup cocoa)
• 1 ¼ cups sugar
• 3 eggs
• 2 tsp vanilla extract
• 1 cup whipping cream
• 2 tbsp powdered sugar
• For the Ganache Glaze
• 1/4 cup whipping cream
• 3/4 cup semi sweet or dark chocolate chips
• US Customary - Metric

Instructions

1. For the Cookie Crumb Crust
2. Line the bottom of a 9 or 10 inch spring form pan with parchment paper. You can grease the bottom of the pan but using parchment paper is the best way to easily release a cheesecake from the bottom of the pan. I just lay a sheet over the bottom of the pan before clicking the side portion of the pan into place and then trim the excess paper.
3. Mix the crumbs sugar and melted butter well and press the crumbs into a 9 inch spring form pan that has the bottom lined with parchment paper. No need to grease or line the sides. set aside while you make the cheesecake batter.
4. For the Chocolate Mousse Cheesecake batter
5. Cream together well, the cream cheese, melted chocolate (or cocoa) and sugar.
6. Add the eggs, one at a time, beating well after each addition.
7. Beat in the 2 tsp vanilla extract.
8. In a separate bowl, whip the whipping cream and powdered sugar to soft peaks and then fold gently into the cheesecake batter.
9. Pour into prepared springform pan. Bake in a water bath (bain marie) at 300 degrees F for about an hour or until the surface of the cake no longer looks glossy. (60-75 minutes)
10. Remove from oven and immediately run a sharp knife around the edge of the pan to release the cake. Cool completely in the pan. Top with chocolate ganache glaze.
11. For the Ganache Glaze
12. In a small saucepan, scald but do not boil ¼ cup whipping cream
13. Then melt in the chocolate chips on low heat:
14. Pour over cooled cake and garnish with fresh berries if you like.

thanks done share recipes to : https://www.rockrecipes.com/chocolate-mousse-cheesecake/

Cheesecake is one of our absolute favorites around here. I was going to wait until later this year to post this recipe, but seriously have you looked at these bad boys??? Chocolate upon chocolate upon chocolate had to be shared immediately.

These little chocolate cheesecakes were one of the treats I made to share at a party we were headed to the other day.

It’s a good thing we had somewhere to go with all this food because I can’t be trusted around cheesecake and buckeye buttons.

I couldn’t wait any longer to share this recipe with you because they were so good.  These mini triple chocolate cheesecakes are made with layers of chocolate that make them kind of irresistible!!!

Ok, absolutely and completely irresistible! I might have consumed more than a person eating healthy should have, but hey, that’s the beauty of it. I can choose to eat whatever I want whenever I want.

It’s all about eating things in moderation. Drinking lots of water and getting exercise also helps to balance out those small sweets.

Ingredients

• For the Crust
• 16 Oreo cookies
• 3 Tablespoons butter
• For the Cheesecakes
• 2 - 8 ounce packages cream cheese, softened
• 1/2 cup sugar
• 2 Tablespoons sour cream
• 1 teaspoon vanilla
• 2 Tablespoons flour
• 2/3 cup dark chocolate chips, melted
• 2 eggs
• For the Chocolate Mousse
• 1 - 8 ounce package cream cheese, softened
• 1/2 cup dark chocolate chips, melted
• 1 - 8 ounce container Cool Whip, thawed
• hot fudge
• mini chocolate chips
• 18 mini Oreo cookies

Instructions

1. Preheat the oven to 350 degrees. Place a large sheet pan on the bottom rack of the oven. Fill it halfway with water. Line muffin tins with 18 cupcake liners.
2. Place the cookies in a food processor and pulse until they become crumbs. Stir in the butter. Divide the mixture evenly into the 18 cupcake liners and press down firmly. Set aside.
3. Beat the cream cheese and sugar until creamy. Add the sour cream, vanilla, and flour and beat again.
4. Pour the melted chocolate into the cream cheese mixture and beat again. Use a spatula to scrape the sides of the pan.
5. Add the eggs and beat until mixed in. Spoon the mixture evenly onto the prepared crusts. Bake 22-25 minutes.
6. Remove and let the cheesecakes cool in pan for about 15 minutes, then remove to wire rack to cool completely. Refrigerate until chilled.
7. Beat the remaining cream cheese until creamy. Slowly beat in the melted chocolate chips.
8. Fold in 2 cups of Cool Whip gently. Spoon the mixture into a piping bag with icing tip 1M. Swirl on the tops of the chilled cheesecakes.
9. Drizzle with hot chocolate, sprinkle with mini chocolate chips, and add a mini Oreo right before serving.

thanks done share recipes to : https://insidebrucrewlife.com/2011/12/mini-triple-chocolate-cheesecakes/

I wish I could apologize for today’s chocolate insanity, but I’m not sorry. Sometimes you just need a little comfort food to get you through the day, the week, the month, the year. Am I right?

Growing up my mom would buy us Little Debbie snacks and Hostess snacks for our lunch boxes. We never knew what she would come home with, but I always got a little giddy when a box of Ding Dongs were in the cabinet. Tell me you remember these treats? Honestly, they tasted just like HoHo’s but a different shape.

Two layers or chocolate cake with a cream filling, all coated in chocolate.

Look familiar? Today’s Ding Dong Cake is just that, only….bigger!

How to make a Ding Dong Cake:
Start by baking up two 9-inch chocolate cakes. I used my favorite chocolate cake recipe for this, so fudgy and perfect. If you choose to go with a boxed mix, make sure it’s a rich and fudgy version, like a Devil’s Food cake.
Next you’ll make the cream filling. It’s a less sweet buttercream frosting, sometimes called Ermine frosting. A friend at our old church called it boiled milk frosting. But I think that sounds gross, so let’s call it cream filling. You’ll first put your cold milk and flour in a small saucepan and whisk until the lumps are gone. Heat this up until thick, stirring the whole time. You want to keep stirring and heating until it becomes thick, almost like pudding. Be patient.
Once your milk mixture is thick, remove from heat and stir in the vanilla. COOL. Very important here. You don’t want this warm and melting your butter in the next step.
In a mixing bowl, cream your butter and sugar until light and fluffy, about 4 minutes. Slowly add in the COOLED milk mixture, beating until it resembles a thick whipped cream or frosting. Don’t be scared if it initially appears curdled, keep beating!
Spread this thick layer of cream filling between your two cooled chocolate cake layers.
Whip up some chocolate ganache and pour it over the top and sides. Allow it set, and enjoy.

INGREDIENTS:

• FOR THE CAKE:
• 1/2 cup unsalted butter, softened
• 1 1/2 cups granulated sugar
• 2 large eggs
• 1 1/2 cups all-purpose flour
• 1/2 cup unsweetened dark chocolate cocoa powder
• 1/2 tsp kosher salt
• 1 tsp baking soda
• 1/2 tsp baking powder
• 1/2 cup strong brewed coffee, cooled
• 1/2 cup milk
• FOR THE CREAM FILLING:
• 5 Tbsp all-purpose flour
• 1 cup milk
• 1 tsp vanilla extract
• 1 cup unsalted butter, softened
• 1 cup granulated sugar
• FOR THE GANACHE:
• 1 bag (12 oz) semi-sweet chocolate morsels
• 1 1/4 cup heavy whipping cream

DIRECTIONS:

1. FOR THE CAKE:
2. Spray two 9-inch cake pans with baking spray. Set aside. Preheat oven to 350°F.
3. In a bowl, combine the flour, cocoa, salt, baking soda and baking powder. Set aside.
4. In a measuring cup, combine cooled coffee with milk*. Set aside.
5. In a large mixing bowl, beat butter and sugar for 5 minutes with an electric mixer. Beat in eggs, one at a time. Slowly add in dry ingredients and alternate with the coffee/milk mixture (about 3 additions of each).
6. Once all the ingredients are added, beat cake mixture for about 2-3 minutes until fluffy (scraping down the sides of the bowl as needed).
7. Divide cake batter into the two cake pans. Bake in oven for 25 minutes. Remove and allow to cool about 10 minutes in pan. Invert on a wire rack and cool completely.
8. FOR THE CREAM FILLING:
9. In a small saucepan, combine the flour with milk, whisking until lumps removed. Turn on medium heat and continue to whisk until mixture becomes thick, like a pudding.
10. Remove from heat and stir in vanilla. Cool completely.
11. In a mixing bowl, combine butter and sugar, beat until light and fluffy (about 4 minutes). Slowly add in the COOLED milk mixture, beating until combined. It may curdle slightly in the beginning, that's okay, keep beating until it becomes the texture of whipped cream!
12. FOR THE GANACHE:
13. In a glass bowl (safe for the microwave) combine semi sweet chocolate with heavy cream. Heat for 1 minute. Remove from microwave and stir until smooth (you may need to heat for another 15-30 seconds). Do not over heat. Set aside while you begin to assemble the cake.
14. TO ASSEMBLE:
15. Place first layer of cooled cake on a cake plate. Top it with ALL of the cream filling. Add the second layer of cake on top.
16. Slowly pour the ganache over the cake, using an offset spatula to help cover the top and sides. Allow to set, about 15 minutes. Slice and enjoy!

thanks done share recipes to : https://www.shugarysweets.com/ding-dong-cake/

prep time 20 MINS cook time 35 MINS total time 55 MINS

The ULTIMATE soft and fluffy chocolate layer cake. Made from scratch with buttermilk, and slathered in an ultra creamy buttercream frosting!
author: THE CHUNKY CHEF

INGREDIENTS

CAKE:

1 3/4 cups all-purpose flour
2 cups granulated sugar
3/4 cup quality unsweetened cocoa powder
2 tsp baking soda
1 tsp baking powder
1 tsp kosher salt
1 cup buttermilk
1/2 cup vegetable oil
2 large eggs at room temperature
2 tsp Nielsen-Massey Madagascar Bourbon pure vanilla extract
1 cup freshly brewed hot coffee cooled to warm, can use decaf

COFFEE SYRUP:

1 cup granulated sugar
1 cup water
1 tsp Nielsen-Massey Pure Coffee Extract

CHOCOLATE BUTTERCREAM:

1 cup butter softened
4 - 4 1/2 cups powdered sugar
4 Tbsp cocoa powder
1 tsp Nielsen-Massey Madagascar Bourbon Pure Vanilla Extract
5 Tbsp heavy cream
1/4 tsp salt

INSTRUCTIONS

MAKE THE CAKE:

Preheat oven to 350 degrees F. Line the bottoms of 2 8" cake pans with parchment paper and spray pans lightly with baking spray. Set aside.
To the bowl of a stand mixer, add flour, sugar, cocoa powder, baking soda, baking powder and salt. Whisk to combine and remove any lumps.
In a separate mixing bowl, add buttermilk, vegetable oil, eggs and vanilla, and whisk to combine.
Turn stand mixer on LOW speed and slowly pour in wet ingredients, until just combined, scraping sides of the mixing bowl if necessary.
Keep mixer on LOW speed and carefully pour in brewed coffee. Mix until just combined, scraping the sides of bowl again if needed.
Pour batter into prepared pans and bake for 30-35 minutes, until a toothpick inserted into the center comes out clean.
Remove cakes from oven and let cool in the pans for 30 minutes, then turn out gently onto cooling racks to continue cooling. Cool completely.

MAKE THE SYRUP:

Heat a small saucepan over MED heat, and add water and sugar. Stir until dissolved. Let simmer about 3 minutes or so, until thickened slightly. Stir in coffee extract and set aside to cool slightly.

MAKE THE FROSTING:

Add butter to bowl of a stand mixer and cream on MED-HIGH speed until butter is light and fluffy. Butter will be almost white in color.
In a mixing bowl, whisk together powdered sugar, cocoa powder and salt, until no lumps remain.
Add 1/2 of the sugar mixture to butter and beat until combined. Add half the cream and beat.
Repeat with remaining sugar mixture and cream.
Increase mixing speed to MED-HIGH and beat for 3-5 minutes until fluffy.

ASSEMBLE CAKE:

Add bottom layer of cake to cake stand, drizzle with half of the coffee syrup.
Let stand a minute, then spread a layer of buttercream frosting over the top.
Top with second cake layer. Drizzle with remaining coffee syrup and let stand a minute.
Frost top and sides of the cake.
Decorate with chocolate covered espresso beans if desired.
Refrigerate cake until ready to serve. Remove from refrigerator 30 minutes before eating.

RECIPE NOTES
1. Recipe inspired and slightly adapted from I am Baker

thanks done share recipes to : https://www.momafood.co/2018/02/buttermilk-chocolate-layer-cake.html