Incredible Triple Chocolate Cheesecake

 

It's not often that I have time to make a recipe TWICE before posting it here on the blog, but folks, this cheesecake is so good that that's exactly what happened.  Now, this certainly won't help with any diet-related new years resolutions that you may be planning, but sometimes the calories are worth it!

My little niece requested a "chocolate cheesecake with whipped cream and cherries on top."  This beauty of a cake was the result.  I found it over on Joy of Baking, and it sounded incredible.  

You start by making a super-duper-easy chocolate crust with chocolate graham crackers and melted butter.  That's followed by an indulgent filling made with cream cheese, melted chocolate and sour cream.  It's all topped off with an easy yet heavenly ganache, made with - you guessed it - MORE chocolate.

The texture of this cake is what makes it so special.  Cheesecake is one of those things that can be tricky.  My first few experiences making cheesecake resulted in over-baked cake, because I didn't realize that the middle should still be a little wobbly when it comes out of the oven.  Also, be sure not to over-mix the filling...That can cause the top of the cake to crack.  However, the ganache topping will totally cover up any cracks in the cake, just in case that happens.

My variations:
Cake #1:  Triple Chocolate Cheesecake with Whipped Cream & Cherries
The only variations worth mentioning the first time I made this cake was the addition of whipped cream and cherries to the top as decoration.  If you're going to do this, wait to add the whipped cream until ready to serve.  We had a slight whipped cream melt-down.  :)

Cake #2:  Triple Chocolate Cheesecake with Coconut
For Christmas dessert, I made this cake a second time and substituted the vanilla extract with coconut extract.  I also sprinkled shredded coconut over the top of the ganache before it had a chance to firm up.  This version was actually my favorite!  Unfortunately, I wasn't able to get a photo of this cake, because it disappeared quickly into the happy tummies of my family.  :)

Bon Appetit, my friends! 

 

Incredible Triple Chocolate Cheesecake 
Adapted from:  Joy of Baking

Ingredients:
Chocolate Cheesecake Crust:
1 1/2 cups (150 grams) chocolate wafer crumbs
1/3 cup (75 grams) unsalted butter, melted

Filling:
12 ounces (340 grams) semi-sweet or bittersweet chocolate, chopped
24 ounces (680 grams) (3 - 8 ounces packages) full fat cream cheese, room temperature
1 cup (200 grams) granulated white sugar
3 large eggs, room temperature
1 1/2 teaspoons pure vanilla extract (or coconut extract as noted above)
1 cup (240 ml) full fat or light sour cream, room temperature

Ganache:
4 ounces (115 grams) semi-sweet or bittersweet chocolate, chopped
1/3 cup (80 ml) heavy whipping cream
1 teaspoon unsalted butter, room temperature

Chocolate Cheesecake Crust:

1 1/2 cups (150 grams) chocolate wafer crumbs

1/3 cup (75 grams) unsalted butter, melted

Filling:

12 ounces (340 grams) semi-sweet or bittersweet chocolate, chopped

24 ounces (680 grams) (3 - 8 ounces packages) full fat cream cheese, room temperature

1 cup (200 grams) granulated white sugar

3 large eggs, room temperature

1 1/2 teaspoons pure vanilla extract

1 cup (240 ml) full fat or light sour cream, room temperature

Ganache:

4 ounces (115 grams) semi-sweet or bittersweet chocolate, chopped

1/3 cup (80 ml) heavy whipping cream

1 teaspoon unsalted butter, room temperature

Read more: http://www.joyofbaking.com/ChocolateCheesecake.html#ixzz2D9XIDcen

Directions:

Butter or spray with a non stick vegetable spray, a 10 inch (25 cm) spring form pan. Preheat oven to 350 degrees F (180 degrees C) with rack in center of oven.

Crust: In a medium sized bowl combine the chocolate wafer crumbs and melted butter. Press the crumbs evenly over the bottom of the spring form pan. Cover and refrigerate while you make the filling.

For Filling: Melt the chopped chocolate in a stainless steel bowl placed over a saucepan of simmering water, stirring until smooth. Remove from heat and set aside to cool.

Meanwhile, in the bowl of your electric mixer (or with a hand mixer) beat the cream cheese, on medium low speed, until smooth. Gradually beat in the sugar. Add the melted chocolate and beat until fully incorporated. Add the eggs, one at a time, beating well (about 30 seconds) after each addition.  Scrape down the sides of the bowl as needed. Add the vanilla extract and sour cream and beat until thoroughly incorporated. Remove the crust from the refrigerator and pour in the filling. Place the cheesecake pan on a larger baking pan and place in the oven.

Bake for about 50 - 55 minutes or until firm yet the center of the cheesecake will still look a little wet and wobbly. Remove from oven and carefully run a knife or spatula around the inside edge of pan to loosen the cheesecake (helps prevent the surface from cracking as it cools). Let cool and then cover with plastic wrap and refrigerate for a few hours before covering with the ganache.

Ganache: Place the chopped chocolate in a stainless steel bowl. Heat the cream and butter in a small saucepan over medium heat. Bring just to a boil.

Immediately pour the boiling cream over the chocolate and allow to stand for a few minutes. Stir until smooth. Cool slightly and then pour over cheesecake. With an offset spatula or back of a spoon, evenly spread the ganache over the top of the cheesecake. Cover and return to the refrigerator for several hours or overnight. This cheesecake tastes best after being refrigerated for at least a day. Serve in small slices.

Serves at 12 - 16 people.

To freeze:  Place the cooled cheesecake on a baking pan and freeze, uncovered, until firm. Remove the cheesecake from the freezer, wrap it in heavy duty aluminum foil and place in a freezer bag. Seal and return to freezer. Can be frozen for several months. Thaw uncovered cheesecake in the refrigerator overnight.

Chocolate Cheesecake: Butter or spray with a non stick vegetable spray, a 10 inch (25 cm) spring form pan. Preheat oven to 350 degrees F (180 degrees C) with rack in center of oven.

Read more: http://www.joyofbaking.com/ChocolateCheesecake.html#ixzz2D9WdOQ8j

Read more: http://www.joyofbaking.com/ChocolateCheesecake.html#ixzz2D9WOB4JU

Chocolate Cheesecake: Butter or spray with a non stick vegetable spray, a 10 inch (25 cm) spring form pan. Preheat oven to 350 degrees F (180 degrees C) with rack in center of oven.
Crust: In a medium sized bowl combine the chocolate wafer crumbs and melted butter. Press the crumbs evenly over the bottom of the spring form pan. Cover and refrigerate while you make the filling.
For Filling: Melt the chopped chocolate in a stainless steel bowl placed over a saucepan of simmering water, stirring until smooth. Remove from heat and set aside to cool.
Meanwhile, in the bowl of your electric mixer (or with a hand mixer) beat the cream cheese, on medium low speed, until smooth. Gradually beat in the sugar. Add the melted chocolate and beat until fully incorporated. Add the eggs, one at a time, beating well (about 30 seconds) after each addition. Scrape down the sides of the bowl as needed. Add the vanilla extract and sour cream and beat until thoroughly incorporated. Remove the crust from the refrigerator and pour in the filling. Place the cheesecake pan on a larger baking pan and place in the oven.
Bake for about 50 - 55 minutes or until firm yet the center of the cheesecake will still look a little wet and wobbly. Remove from oven and carefully run a knife or spatula around the inside edge of pan to loosen the cheesecake (helps prevent the surface from cracking as it cools). Let cool and then cover with plastic wrap and refrigerate for a few hours before covering with the ganache.
Ganache: Place the chopped chocolate in a stainless steel bowl. Heat the cream and butter in a small saucepan over medium heat. Bring just to a boil. Immediately pour the boiling cream over the chocolate and allow to stand for a few minutes. Stir until smooth. Cool slightly and then pour over cheesecake. With an offset spatula or back of a spoon, evenly spread the ganache over the top of the cheesecake. Cover and return to the refrigerator for several hours or overnight. This cheesecake tastes best after being refrigerated for at least a day. Serve in small slices.
Serves at 12 - 16 people.

To freeze:  Place the cooled cheesecake on a baking pan and freeze, uncovered, until firm. Remove the cheesecake from the freezer, wrap it in heavy duty aluminum foil and place in a freezer bag. Seal and return to freezer. Can be frozen for several months. Thaw uncovered cheesecake in the refrigerator overnight.


Read more: http://www.joyofbaking.com/ChocolateCheesecake.html#ixzz2D9WOB4JU

Chocolate Cheesecake: Butter or spray with a non stick vegetable spray, a 10 inch (25 cm) spring form pan. Preheat oven to 350 degrees F (180 degrees C) with rack in center of oven.
Crust: In a medium sized bowl combine the chocolate wafer crumbs and melted butter. Press the crumbs evenly over the bottom of the spring form pan. Cover and refrigerate while you make the filling.
For Filling: Melt the chopped chocolate in a stainless steel bowl placed over a saucepan of simmering water, stirring until smooth. Remove from heat and set aside to cool.
Meanwhile, in the bowl of your electric mixer (or with a hand mixer) beat the cream cheese, on medium low speed, until smooth. Gradually beat in the sugar. Add the melted chocolate and beat until fully incorporated. Add the eggs, one at a time, beating well (about 30 seconds) after each addition. Scrape down the sides of the bowl as needed. Add the vanilla extract and sour cream and beat until thoroughly incorporated. Remove the crust from the refrigerator and pour in the filling. Place the cheesecake pan on a larger baking pan and place in the oven.
Bake for about 50 - 55 minutes or until firm yet the center of the cheesecake will still look a little wet and wobbly. Remove from oven and carefully run a knife or spatula around the inside edge of pan to loosen the cheesecake (helps prevent the surface from cracking as it cools). Let cool and then cover with plastic wrap and refrigerate for a few hours before covering with the ganache.
Ganache: Place the chopped chocolate in a stainless steel bowl. Heat the cream and butter in a small saucepan over medium heat. Bring just to a boil. Immediately pour the boiling cream over the chocolate and allow to stand for a few minutes. Stir until smooth. Cool slightly and then pour over cheesecake. With an offset spatula or back of a spoon, evenly spread the ganache over the top of the cheesecake. Cover and return to the refrigerator for several hours or overnight. This cheesecake tastes best after being refrigerated for at least a day. Serve in small slices.
Serves at 12 - 16 people.

To freeze:  Place the cooled cheesecake on a baking pan and freeze, uncovered, until firm. Remove the cheesecake from the freezer, wrap it in heavy duty aluminum foil and place in a freezer bag. Seal and return to freezer. Can be frozen for several months. Thaw uncovered cheesecake in the refrigerator overnight.


Read more: http://www.joyofbaking.com/ChocolateCheesecake.html#ixzz2D9WOB4JU

Etta's Famous Cinnamon Rolls

Twas a week before Christmas

And in my blog's queue,

Awaited a deliciously special recipe just for you.

See, this recipe is unique and has been handed down,

And it in fact made Etta Reid famous around town!

What is it, you ask?  Well, come over here.

I'll tell you the secret to filling your taste-buds with cheer!

With a little cinnamon, sugar, butter and dough,

Upon first bite, your friends and family will say "Whoa!"

So, make these rolls at your very first chance.

You'll want to thank me with a little happy dance!!

In the spirit of Christmas, I'm SO very excited to share this incredibly special recipe with you.  My Great Uncle Mike recently shared his mom's recipe for Cinnamon Rolls with me and has given permission to share it with all of you lucky folks!  This is a treasured family recipe that his mom Etta only shared with a few people.  

Recipes with stories behind them can't be beat...There's just something so special about making your grandmother's chicken & dumplings from a handwritten recipe or making cornbread dressing that's been passed down through generations.  Those foods mean so much, because just one bite can bring back so many wonderful memories.  When I use my GrannyRene's recipes, it's almost like she's in the kitchen cooking with me. 

My uncle Mike graciously shared his mom's story about these cinnamon rolls, which follows below:

"When Mom and Dad finally quit farming in NE Louisiana and moved back to Arkansas in 1975, Mom became an Investment Officer with the First State Bank in Newport.  She began baking and bringing in to the bank her special cinnamon rolls to share with her co-workers.  Of course, some of the bank's customers were invited to have some rolls and coffee while doing their business with Miss Etta.  Gradually, Tuesdays became the main day of the "Blue Haired" customers, older widows, to do their banking business with Miss Etta.  Mom told me she even had customers from the competing bank across the street move their accounts to First State Bank and join the Tuesday Cinnamon Roll Crowd.  The bank president discovered this and tried to pay Mom extra for baking the cinnamon rolls.  Mom told him it was a labor of love and only agreed to the bank reimbursing her partially for the ingredients.

Mom would start preparing the dough on Friday night and then bake some trays of rolls on Saturday morning.  Six of her brothers and father farmed about 10k acres of rice and soybeans in Jackson County.  It was amazing how each of them would have to stop and see Etta Lee around noon on Saturday's just as the rolls were coming from the oven with the smell of hot cinnamon rolls drawing them in like bears to honey.  Mom loved them all and made sure everyone had all of the rolls they could eat or wrap in a napkin to eat on the tractor or combine that afternoon."

So, there you have it...my attempt at poetry, a story and some pretty amazing cinnamon rolls to top it all off.  :)

Merry Christmas, my friends!

Before going into the oven.

Etta's Famous Cinnamon Rolls
Adapted from:  Etta Reid

Ingredients:
2 pkgs. yeast
1 tsp sugar 
2 cups whole milk, scalded
4 tsp. salt
1/2 cup sugar
2 eggs, well beaten
8 cups all-purpose flour (approximately)
1/3 cup melted butter (or vegetable oil)
1 tsp baking powder
1 tsp baking soda

Filling:
1 cup melted butter, divided
1 cup white granulated sugar, divided
1/4 cup ground cinnamon, divided

Directions:
Soften the yeast in 1/4 cup of lukewarm water with 1 tsp sugar.  Set aside for 5 minutes.

Bring milk to boiling point, remove from heat and add 4 tsp. salt and 1/2 cup sugar, stirring to dissolve.  Set aside to cool to lukewarm.  

Combine beaten eggs, lukewarm milk mixture and softened yeast.  Add approximately 1/2 of the flour (4 cups).  Mix well (either with electric mixer on medium speed for 2 minutes, or by beating with a wooden spoon about 4 minutes).

Add melted butter (which has been cooled) or vegetable oil, mixing well.  Stir in remaining flour, along with the baking powder and baking soda, to make stiff dough.  Turn out onto floured surface and knead dough until it is smooth and elastic but no longer sticky.  Place the dough inside of a large bowl, which has been well greased.  Cover and place in the refrigerator for several hours or overnight (dough will double in size).  
NOTE:  For a quicker rising time, cover the bowl with a kitchen towel and place in a warm spot, away from drafts, instead of the refrigerator.  Let the dough rise for approximately 1 hour, or until doubled in size.

To make the cinnamon rolls, punch down the risen dough and turn out onto a floured work surface.  Divide the dough in half, returning one half to the bowl.  Using a rolling pin, roll half of the dough into a large rectangle, about 1/4" thick.  Pour 1/2 cup of the melted butter over the surface of the dough, spreading into an even layer.  Sprinkle with 1/2 cup sugar, followed by a very generous sprinkling of ground cinnamon.  Tightly roll up in a jellyroll style.  Next, pinch the seams to seal all edges.  Slice with sharp knife into 3/4" inch slices.   

Place on greased baking sheet, cut side down, being careful not to over-crowd the rolls.  Repeat steps with remaining half of dough.

Cover and let rise in a warm spot for approximately 1 hour or until doubled in size.

Bake in a preheated 400 degree F oven for 10 - 12 minutes, until lightly browned.  Remove from heat and glaze with the icing (recipe below) while the rolls are still warm.

Serve warm and enjoy!

Icing for Cinnamon Rolls:
Ingredients: 
1/2 cup melted butter
1/4 tsp salt
1 lb powdered sugar
1/4 cup hot water
1 tsp Mexican vanilla

Directions:
Pour the melted butter into the bowl of a stand mixer, fitted with whisk attachment.  Add the salt.  With the mixer on low speed, slowly add the powdered sugar until it has all been incorporated, adding the hot water halfway through.  Finally, add the vanilla.  Mix on medium speed, until it becomes a smooth, thin glaze, adding a tiny bit more hot water if needed.

The beautiful Etta Reid! :)

Old-Fashioned Peanut Butter Cookies

There's something just so marvelous about baking cookies in December while the Christmas tree lights cast a warm glow across the room.  This time of year certainly puts me in the baking mood.  In fact, cinnamon rolls, banana nut bread and perhaps another pecan pie are all in my very near future.

Baking simply makes my heart smile.  :)

Earlier today, my father-in-law mentioned that he had been craving peanut butter cookies.  Little did he know, that the little gears in my head quickly went to work, and a few hours later we were back at their house with a warm plate of these amazing cookies.  

And amazing they are...seriously.  I found a recipe from Bon Appetit magazine over on Epicurious that I tweaked here and there.  I added a little molasses and honey...and also substituted the vanilla extract with butter pecan extract instead. 

The results?  Pure fabulousness!

The molasses and honey made the cookies a little softer in the middle and perfectly crunchy around the edge (just how I like them!).  If you prefer a crunchier cookie altogether, leaving out the molasses and honey should do the trick.

This recipe makes about 3 - 4 dozen, depending on how large you make them.  If you don't need that many, you could easily halve the recipe or freeze the extra dough for later use.

Bon Appetit, my friends!! 

Old-Fashioned Peanut Butter Cookies

Adapted from:  Bon Appetit magazine, January 1998 via Epicurious

Ingredients:

3 cups all purpose flour
1 teaspoon baking powder
1 teaspoon salt
1 cup (2 sticks) unsalted butter, room temperature
1 cup chunky peanut butter (do not use old-fashioned style or freshly ground)
2 teaspoons butter pecan extract (or vanilla)
1 cup (packed) light brown sugar
1 cup sugar
2 large eggs
1/4 cup molasses
1 Tbsp honey

Directions:

Preheat oven to 350°F. Line 2 large baking sheets with parchment paper. Mix flour, baking powder and salt in medium bowl. Using electric mixer, beat butter, peanut butter and vanilla in large bowl until well blended. Beat in both sugars. Add molasses and honey, mixing until well combined.  Scrape down sides of bowl. Stir half of dry ingredients into mixture. Add eggs 1 at a time, stirring well after each addition. Mix in remaining dry ingredients. 

For each cookie, roll 1 heaping tablespoonful of dough into 1 3/4-inch-diameter ball. Arrange dough balls 2 1/2 inches apart on prepared baking sheets. Using back of fork, flatten dough balls and form crosshatch design on tops. Bake cookies until dry on top and golden brown on bottom, about 14 minutes. Cool cookies on baking sheets 5 minutes. Using metal spatula, transfer cookies to racks and cool completely. (Can be prepared up to 3 days ahead. Store in airtight container at room temperature.) 

Dorie's Fresh Fig Cake with a Ruby Port Wine Sauce

Fig season is short but glorious, so I try to take advantage of it every chance I can get my hands on some.  I've got 2 pints sitting in my fridge right now, and I'm trying to decide the perfect use for them...maybe this fresh Fig & Walnut Bread, or perhaps these Fig & Walnut Cookies?  So far this summer, I've made another batch of this Addictive Cinnamon-Fig Jam, and also this deliciously scrumptious Fig Cake from Dorie Greenspan.  

The great things about this cake are the additions of a small amount of yellow cornmeal to the cake batter, the ruby port wine sauce and the process of infusing the fresh figs with said ruby port sauce prior to scattering them across the top of the cake.  All of these elements produce a satisfying cake with a unique taste that's not super sweet and perfect for any fig lover in your life!

Dorie named this cake "A Fig Cake for Fall", and autumn is right around the corner...My favorite time of the year!  So, if it will be a few weeks before fresh figs are available in your area, be sure to bookmark this recipe.  You'll be so glad that you did! 

Bon Appetit, my friends!  :)

A Fig Cake for Fall

Adapted from:  "Baking: From My Home to Yours", by Dorie Greenspan

Makes 8-10 servings

Ingredients:
3/4 cup ruby port
1 cup honey, divided
2 thin slices lemon
16-20 fresh figs, stemmed and halved
1 1/2 cups all-purpose flour
1/2 cup yellow cornmeal, preferably medium grind
2 teaspoons baking powder
1/4 teaspoon salt
1/4 cup sugar
grated zest 1/2 lemon
1 1/2 sticks (12 tablespoons) unsalted butter, cut into 6 pieces, at room temperature
3 large eggs, preferably at room temperature
1 teaspoon pure vanilla extract

Directions:

1. Stir the port and 1/2 cup honey together in small saucepan. Add lemon slices and bring to a boil over medium heat. Lower the heat. Add figs, cover, and cook 4-6 minutes, or until figs are soft but not falling apart. Using a slotted spoon, transfer figs to a bowl. Raise the heat to medium and cook the liquid for 15 minutes, or until slightly thickened; the syrup should coat a metal spoon. Remove from heat and let cool.

2. Place a rack in the middle of the oven and preheat to 350 degrees F. Butter a 9-inch springform pan. Line the bottom with parchment paper and butter the paper. Dust the inside of the pan with flour, tapping out the excess. Put the pan on a baking sheet lined with parchment.

3. In a medium bowl, whisk flour, cornmeal, baking powder, and salt.

4. In a separate bowl, add sugar and lemon zest; rub together with your fingertips until the sugar is moist. Add butter. Using a hand mixer, beat the butter and sugar at medium speed until creamy, about 3 minutes. Add the eggs one at a time, beating for 1 minute after each addition. Pour in remaining 1/2 cup honey, and the vanilla extract; beat for 2 minutes. Reduce mixer speed to low, add dry ingredients, and mix until just incorporated. The batter will be fairly thick. Scrape the batter into the prepared pan and jiggle the pan from side to side to even out the batter. Scatter poached figs over the top.

5. Bake for 55-60 minutes, or until the cake is puffed and golden brown and a knife inserted into the center comes out clean. Transfer the cake to a rack and cool for 10 minutes before running a blunt knife around the edges and releasing the sides of the pan. Cool the cake slightly before serving. Serve warm or at room temperature. Drizzle slices with wine sauce. 

Blackberry Peach Cobbler

There's something so humble and unassuming about a fruity, simple cobbler.  They're not fussy, pretentious or complicated.   By contrast, cobblers seem to always be comforting, delicious and crave-worthy.

In this recipe, fresh fruit of the season is baked just until bubbly, and then biscuit dough is dropped by spoon-fulls over the top.  With a second trip into the oven, the dough bakes up into deliciously tender biscuits that are pretty much guaranteed to produce "Oohs!" and "Ahhs!" as you take it out of the oven.

Yum.

The biscuits cut through the sweet tartness of the fruit and really make this dish something special.  It is the perfect way to take advantage of some of late summer's yummy fruits that are stocking the farmers' markets.

So, go grab some fruit and get into the kitchen.  This cobbler has your name written all over it.

Bon Appetit, my friends!  :)

Blackberry Peach Cobbler

Adapted from:  Gourmet, September 2005

Ingredients:

• 2 tablespoons cornstarch
• 1 1/2 cups plus 1 teaspoon sugar
• 1 1/4 lb blackberries (5 cups)
• 2 lb peaches (6 medium), peeled, pitted, and cut into 1/2-inch-thick wedges
• 3 cups all-purpose flour
• 1 tablespoon baking powder
• 1 teaspoon salt
• 2 sticks (1 cup) cold unsalted butter, cut into 1/2-inch cubes
• 1 cup plus 3 tablespoons buttermilk

Directions:

Put oven rack in middle position and preheat oven to 425°F. Butter a 13- by 9- by 2-inch glass or ceramic baking dish (3-quart capacity). 

Whisk together cornstarch and 1 1/2 cups sugar in a large bowl, then add blackberries and peaches and toss to combine well. Transfer to baking dish and bake until just bubbling, 10 to 15 minutes. 

While fruit bakes, whisk together flour, baking powder, and salt in another large bowl, then blend in butter with your fingertips or a pastry blender until mixture resembles coarse meal. Add buttermilk and stir just until a dough forms. 

Drop dough onto hot fruit mixture in 12 mounds (about 1/3 cup each), then sprinkle dough with remaining teaspoon sugar. Bake cobbler until top is golden, 25 to 35 minutes. Serve warm. 

Cooks' note: Cobbler can be baked 6 hours ahead and cooled completely, uncovered, then chilled, covered. Before serving, let stand at room temperature 1 hour, then reheat in a preheated 350°F oven until warm, about 20 minutes. 

Just before going into the oven

Roasted Cherry Almond Brownies + A Product Review

It's cherry season, my friends!  And what goes perfectly with cherries?  Chocolate, of course!

I can't remember a time when I didn't love cherries.  In fact, I once drank so many cherry-flavored SqueezeIt drinks (does anyone else remember those??), that I broke out in a cherry-induced acid rash.  I know, I know...lovely.  Although, I must admit that I only really developed an appreciation for FRESH cherries...pits and all...as an adult.  My cherries of choice as a kid were of the maraschino variety, plucked right out of a glass jar.

I recently brought a bag of the gorgeous red fruit home from the store and didn't know right off what I wanted to make with them.  The answer came in the form of chocolatey, intensely rich and fudgy brownies, studded with roasted cherries and sliced almonds...Oh, yeah!

Now, these definitely aren't your normal, boring ole' cakey brownies.  The juices from the cherries keep these brownies incredibly moist and fudgy in texture.  These are not meant for the chocolate-faint-of-heart.  :)

Another reason that I couldn't wait to make these, is because the great folks at OXO recently sent me one of their Good Grips Cherry/Olive Pitters to try out.  I really don't know what I've done all these years without a good cherry pitter!  One thing that has kept me from cooking and baking with fresh cherries as often as I'd like is the fact that you have to stand there and pit each and every one.  Not fun, if you ask me.  I can honestly say that this OXO Cherry Pitter made the job super easy and so much faster.  The holder is generous enough to hold large cherries, and the splatter shield kept me from getting red juice everywhere.  The handles are soft and comfortable, and it seems very sturdy and well-made.  Now, I'm not one to keep tons of extra little gadgets in my kitchen that I don't use often, however, this is certainly one that's worth having.

So, if you're having a chocolate-induced craving anytime soon, give these brownies a try.  In fact, if you want to go ALL out, maybe you should even top them off with a big scoop of vanilla ice cream.

Yum.

Bon Appetit, my friends!
 

The OXO Good Grips Cherry/Olive Pitter made quick, easy work of pitting the cherries.

Roasted Cherry Almond Brownies

Adapted from:  tideandthyme.com

Ingredients:

2 cups fresh cherries, pitted and halved

1/2 cup butter
2 cups chocolate chips, plus 1/2 cup reserved
1/2 cup light brown sugar
1/2 cup sugar, plus 2 tbsp sugar (divided)
4 eggs
1 teaspoon almond extract
1 cup all purpose flour
1/2 teaspoon kosher salt
1/2 cup sliced almonds


Directions: 

Preheat the oven to 450 F.  Combine the cherries and 2 tablespoons of the sugar in a small roasting pan and toss well to combine.  Roast the cherries for 10 minutes, or until they begin to release their juices.  Remove the pan from the oven and reduce the oven temperature to 325 F.

Line a 9x13 pan with parchment paper or line it with foil and grease it very well with butter. In a small bowl, combine the flour and salt and then set aside. Melt the butter in a medium size saucepan, then add the chocolate chips and stir with a wooden spoon until they are melted. Remove from the heat, add the sugars and stir to combine.

Add the almond extract and the eggs, one at a time, stirring between each addition. When the mixture is smooth and shiny, slowly add the dry ingredients to the mixture in the saucepan. Add the chopped cherries and the reserved chocolate chips.

Spread the mixture into the bottom of the prepared pan and then sprinkle the top with the almonds. Bake for 28-32 minutes, just until an inserted toothpick shows moist crumbs. Let the bars cool completely before slicing. Enjoy!

Note:  I used a 10x10 baking dish (for thicker brownies) and increased the total baking time to about 40 minutes.

Peach-Almond Upside-Down Cake

The epitome of summertime deliciousness!

Brad recently surprised me with a subscription to Food Network Magazine, and I love it.  In their July/August 2012 issue, they featured a Farmers' Market Menu, which starred this Peach-Almond Upside-Down Cake as dessert.  All of the juicy, marvelous peaches at the farmers' market lately has had me dreaming of peachy flavored goodness, so when I saw this recipe I made a mental note to try it.

That opportunity came about a week later when Brad's parent's invited us over for a steak dinner.  Oh boy, does Brad's dad know how to make an awesome steak!  We never EVER turn down dinner at their house.  I had the baking bug that day, and the peaches were calling my name.  So, I got to work making this cake to take to dinner for everyone to enjoy.

Oh.my.gosh.  

This.cake.was.divine.

In fact, my father-in-law declared that this cake was one of his favorite desserts that I've EVER made...ever!

The cake itself is incredibly tender and moist.  Plus, yummy little pieces of almond bits add such an incredible taste and texture, making this cake one you won't soon forget.

On top of all that goodness, lies a layer of caramelized sweetness, with beautiful peach slices arranged in pretty circles.  This dessert is the absolute epitome of summertime deliciousness. 

Bon Appetit, my friends!  :)

Yes, Please!!!

Peach-Almond Upside-Down Cake

Adapted from:  Food Network magazine, July/August 2012

Ingredients:

1 stick unsalted butter, at room temperature, plus more for the pan
1 1/2 cups sugar
4 medium fresh peaches, pitted and cut into 6 wedges each
1 1/2 cups all-purpose flour
1/2 cup whole almonds
2 teaspoons baking powder
1/2 teaspoon salt
2 large eggs
1/2 teaspoon vanilla extract
1/4 teaspoon butter pecan or almond flavored extract
3/4 cup buttermilk
Vanilla ice cream, for serving (optional)

Directions:

Preheat the oven to 350 degrees F. Lightly butter a 9-inch-round cake pan. Melt 1 tablespoon butter in a medium skillet over medium heat. Add 1 tbsp water and then add 3/4 cup sugar and cook, stirring occasionally, until smooth and deep golden brown, 8 to 11 minutes. Pour the mixture into the prepared pan and tilt to coat the bottom. Arrange the peach wedges snugly in the bottom of the pan in a single layer, cutting to fit if needed. 

(My Notes about the first step:  When caramelizing the sugar mixture, stir occasionally, as the recipe states.  After about 7 minutes, keep an even closer eye on the mixture.  As soon as it turns a golden brown color and is a smooth consistency, remove it from the heat and pour into the cake pan.  The mixture will burn quickly if not careful.  During the caramelization process, the sugar mixture tends to start off pretty wet but then becomes dry right before it starts to change color.  Don't be alarmed if the mixture hardens in the bottom of the cake pan.  It will become gooey again during the baking process.)

Next, combine the flour, almonds, baking powder and salt in a food processor and pulse until the almonds are finely ground. 

Beat the remaining 7 tablespoons butter and 3/4 cup sugar in a large bowl with a mixer on medium-high speed until light and fluffy, about 4 minutes. Add the eggs, one at a time, beating well after each addition. Beat in the vanilla and almond extracts. Beat in the flour mixture in 3 batches, alternating with the buttermilk and beginning and ending with the flour mixture; beat in each addition until just incorporated. 

Spread the batter evenly in the prepared pan and bake until golden and a toothpick inserted into the center comes out clean, about 45 minutes. Transfer to a rack and let cool 30 minutes. Invert onto a plate and let cool completely. Serve with ice cream. 

Note:  This cake is best the same day it's baked, still a little warm from the oven.  Just be sure to let it cool for 30 minutes before inverting onto a plate.

A Fabulous Blueberry Buckle

We just can't get enough blueberries around here lately!  We've bought huge buckets of them at the farmer's market the past two times we've been, so I've had to come up with different ways to use the perfect little berries full of blue summer deliciousness.

I know, I know...sounds like such a terrible predicament.  ;-)

I saw a photo of a Blueberry Buckle while perusing blueberry recipes, and it made me stop in my tracks.  It sounded like perfection - A rich, moist cake batter packed full of so many blueberries that there's probably more berry than actual cake, with a streusel topping made of cinnamon, butter and light brown sugar sprinkled over the top.  Oh MY goodness, folks.

Blueberry muffins are one of my weaknesses, and this cake is so much like a huge blueberry muffin in cake form.  It's quite wonderful!

After making this dessert, I got to wondering why it's called a "buckle." As it turns out, the cake batter rises up around the blueberries as it bakes, encasing the fruit in batter and causing the streusel topping to buckle, which creates a distinctive crinkly appearance.  Other people say that it's called a "buckle" because when you see it, your knees buckle because it looks so delicious!

Either way, this recipe is a definite keeper.  

Bon Appetit, and HAPPY FOURTH OF JULY, my friends!  I hope your day today is filled with lots of great food, family, fun and fireworks! :)

Blueberry Buckle

Source:  Laura's Sweet Spot blog

Adapted from ”The New Best Recipe” By Cooks Illustrated

Serves: 8

Ingredients:

Streusel:
1/2 cup (2.5 oz) all purpose flour

1/3 cup packed (3/5 oz) light brown sugar

2 Tbsp granulated sugar

1/4 tsp cinnamon

pinch of salt

4 Tbsp unsalted butter, cut into 8 pieces and softened 

Cake:

1 1/2 cups (7.5 oz) all purpose flour

1 1/2 tsp baking powder

10 Tbsp unsalted butter, softened

2/3 cup (4 2/3 oz) granulated sugar

1/2 tsp salt

1/2 tsp grated lemon zest

1 1/2 tsp vanilla extract

2 large eggs, room temperature

20 oz (4 cups) blueberries

Directions:
For the Streusel:
Using stand mixer fitted with paddle, combine flour, brown sugar, granulated sugar, cinnamon, and salt on low speed until well combined and no large brown sugar clumps remain, about 45 seconds. Add butter; beat on low speed until mixture resembles wet sand and no large butter pieces remain, about 2 1/2 minutes. Transfer to bowl; set aside.

For the Cake:
Preheat oven to 350°F and grease and flour a 9″ round cake pan.

Whisk flour and baking powder together in bowl; set aside. Using stand mixer fitted with paddle, beat butter, sugar, salt, and zest on med-high speed until light and fluffy, about 3 minutes, scraping down bowl as necessary. Beat in vanilla until combined, about 30 seconds. With mixer on medium speed, add eggs 1 at a time; beat until partially incorporated, scrape down bowl, and continue to beat until fully incorporated (mixture will appear broken). With mixer on low speed, gradually add flour mixture; beat until flour is almost fully incorporated, about 20 seconds. Stir batter with rubber spatula, scraping bowl, until no flour pockets remain and batter is homogeneous; batter will be very heavy and thick. Gently fold in blueberries until evenly distributed.

Transfer batter to pan. Spread batter evenly to pan edges and smooth surface. Squeeze portion of streusel in hand to form large cohesive clump; break up clump with fingers and sprinkle streusel evenly over batter. Repeat with remaining streusel.

Bake until cake is deep golden brown and toothpick comes out clean, about 55 minutes. Transfer to wire rack and let cool.