Philadelphia 3-Step Chocolate Lover's Cheesecake

Philadelphia 3-Step Chocolate Lover’s Cheesecake

2 packages (8 ounces each) Philadelphia cream cheese, softened
½ cup sugar
½ teaspoon vanilla
2 eggs
4 squares Baker’s Semi-Sweet Chocolate, melted, slightly cooled
1 Oreo Pie Crust (6 ounces)

BEAT cream cheese, sugar and vanilla with electric mixer on medium speed until well blended. Add eggs, 1 at a time, mixing on low speed after each addition just until blended. Stir in melted chocolate.

POUR into crust.

BAKE at 350 degrees F for 35 to 40 minutes or until center is almost set. Cool. Refrigerate 3 hours or overnight.

Makes 8 Servings

Turtle Squares

These were soo good. If you make these, be sure to make sure they cool COMPLETELY and when you store them in a container, don't stack them...

It gives you one big one the next day. Haha:)

Ingredients:

The "Crust"

Pouring the jar of caramel:

Raw:

Cooked!

Easy Turtle Squares
From: Favorite Brand Name Baking
1 package chocolate cake mix
½ cup butter, melted
¼ cup milk
1 cup semisweet chocolate chips
1 cup chopped pecans, divided
1 jar (12 oz.) caramel ice cream topping

1. Preheat oven to 350 degrees F. Spray 13x9-inch pan with nonstick cooking spray.

2. Combine cake mix, butter and milk in large bowl. Press half the cake mixture into greased 13x9-inch baking pan.

3. Bake 7 to 8 minutes or until batter begins to form crust. Remove from oven. Sprinkle chips and ½ cup pecans over crust. Drizzle caramel topping over chips and pecans. Drop spoonfuls of remaining batter over caramel mixture; sprinkle with remaining ½ cup pecans.

4. Return to oven; bake 18 to 20 minutes longer or until top layer springs back when lightly touched. (Caramel center will be soft.) Cool completely on wire rack. Cut into squares.

Makes 24 Bars

Easy Cookie Bars

Ingredients

Crust:

Ready for the Oven:

Yum-O

So pretty, so...another picture:

Easy Cookie Bars:
1/2 c. (1 stick) butter or margarine, melted
1 1/2 c. HONEYMAID Graham Cracker Crumbs
1 1/3 c. (3.5 oz) BAKER'S ANGEL FLAKE Coconut
1 c. BAKERS Semi-Sweet Chocolate Chunks
1 c. chopped nuts
1 can (14 oz.) sweetened condensed milk

HEAT oven to 350 degrees F. Line 13x9-inch baking pan with foil; grease foil.

MIX butter and graham cracker crumbs in medium bowl. Press into prepared pan. Sprinkle with coconut, chocolate chunks and nuts. Pour condensed milk over top.

BAKE 25 to 30 minutes or until golden brown. Cool in pan on wire rack. Life out of pan onto cutting board.

Makes three dozen.

Black Bottom Cupcakes

Well by the time the cupcakes were already in the oven, i realized i forgot to take pictures!
But LUCKILY i have a picture of the cupcake itself=D






I got this recipe from Cooks.com

BLACK BOTTOM CUPCAKES

8 oz. cream cheese Pinch of salt 1 egg 1/3 c. sugar Mix together until creamy. Fold in: BATTER: 3 c. flour 2 c. sugar 2 sqs. melted chocolate 2/3 c. oil 2 tsp. vanilla 2 tsp. soda 1/2 tsp. salt 2 c. water 2 tbsp. vinegar Mix dry ingredients; add liquids and beat. Pour into lined muffin pans, 2/3 full. Drop a tablespoon of cream cheese filling into each cup. Sprinkle with sugar and chopped walnuts. Bake for 25 to 30 minutes at 350 degrees.

Mississippi Mud Cake.

Well my mom saw this on Paula Deen and she wanted to make it for fathers day. So, I got REALLY excited that this would be my first cake on here.

Ingredients for cake:

Making the cake mix:

Before adding the other liquids:

There we go!

Ingredients for the icing:

About ready to put on the cake:

Taa Daa!!

Oh, this cake was very rich! It was soo good though!


This recipe is from PaulaDeen.com

Mississippi Mud Cake

Ingredients:

* 2 cup sugar
* 1/2 teaspoon salt
* 2 cup all-purpose flour
* 1 stick unsalted butter
* 1/2 cup vegetable oil
* 1/2 cup cocoa
* 1/4 cup water
* 2 eggs
* 1 teaspoon baking soda
* 1/2 cup buttermilk
* 2 teaspoon vanilla extract
* 1 bag miniature marshmallows
*
* Icing:
* 1 stick unsalted butter, softened
* 3 tablespoon cocoa
* 6 tablespoon milk
* 1 (1-pound) box confectioners' sugar
* 1 cup chopped pecans or walnuts
* 1 teaspoon vanilla extract


Directions:

Preheat the oven to 350 degrees F. Grease and flour a 13 by 9-inch baking pan.

Combine the sugar, salt, and flour in a large mixing bowl. Bring the butter, oil, cocoa, and 1/4 cup water to a boil in a saucepan. Add to the flour mixture.

Beat together the eggs, baking soda, buttermilk, and vanilla. Add to the chocolate mixture, mix well, and pour into the prepared pan. Bake for 25 minutes.

While the cake is baking, make the icing by melting the butter in the cocoa and milk over low heat. Bring the mixture to a boil, then remove from the heat. Stir in the confectioners' sugar. Slowly mix in the nuts and the vanilla. Take the cake from the oven, and when it cools a bit cover it with miniature marshmallows. Pour the warm icing over the cake and the marshmallows. Cool the cake before serving.

Prep Time - 30 minutes
Cook Time - 30 minutes
Yield - 12 to 16 servings
Difficulty - Easy

Rocky Road Cupcakes.

Guess what? When howtoeatacupcake brought these to my house, they were so yummy! Needless to say, i had to make these for the family.

Ingredients

After mixing and baking.

Ta Daa!

I got my recipe from howtoeatacupcake =)
When it called for almonds, I used pecans.

Makes 24 cupcakes

2 cup all-purpose flour
½ cup unsweetened cocoa powder
1 ½ tsp baking soda
½ tsp salt
1 cup granulated sugar
1 cup firmly packed light brown sugar
8 tbsp (1 stick) unsalted butter, at room temperature
2 large eggs, at room temperature
2 tsp vanilla extract
1 cup lukewarm water
1/2 cup buttermilk

Position a rack in the middle of the oven and preheat to 350°F. Line two standard 12-cup muffin pans with paper or foil liners.

Sift together the flour, cocoa powder, baking soda, and salt into a bowl.
In another bowl, with an electric mixer on medium-high speed, beat the granulated sugar, brown sugar, and butter together until light and fluffy, 2-3 minutes.
Add the egg and vanilla and beat until combined.
Add the flour mixture in 3 additions, alternating with the water and buttermilk, beating on low speed until just combined; scrape down the sides of the bowl as needed.
Beat on medium-high speed just until no traces of flour remain, about 30 seconds; do not overbeat.

Divide the batter evenly among the prepared muffin cups, filling each about 2/3 to 3/4 full.
Bake until a toothpick inserted into the center of a cupcake comes out clean, 16-18 minutes.
Let the cupcakes cool in the pan on a wire rack for 5 minutes. Transfer the cupcakes to the wire rack and let cool completely, about 1 hour.

Rocky Road Frosting (adapted from Sticky Fudge Frosting in Cupcakes! by Elinor Klivans)
Makes enough to frost 24 cupcakes

2 ounces unsweetened chocolate, chopped
2 tablespoons unsalted butter, at room temperature
14-ounce can sweetened condensed milk
1/8 teaspoon salt
1 teaspoon vanilla extract
¾ cup mini marshmallows
½ cup chocolate covered or plain almonds, coarsely chopped
½ cup semi-sweet chocolate chips

Put the chocolate, butter, condensed milk, and salt in a heatproof bowl or the top of a double boiler and place it over, but not touch­ing, a saucepan of barely simmering water (or the bottom of the double boiler).
Cook, stirring constantly, until the chocolate and butter have melted and the frosting is smooth and thick, about 5 minutes.
Remove from the water and stir in the vanilla.
Scrape the chocolate mixture into a large bowl and beat with an electric mixer at medium speed until the frosting thickens further and cools to lukewarm (so it won’t melt the marshmallows), about 3 minutes.
When thickened, the beaters should form lines in the frosting.
Fold in marshmallows, almonds, and chocolate chips. Allow the frosting to thicken until it’s a spreadable consistency that won’t run down the sides of the cupcakes. (Just play around with it, you’ll know when it’s ready.)
Let the cup­cakes sit uncovered until the frosting firms up, about 1 hour.
These cupcakes are best stored in a covered container to protect the frosting; store for up to 3 days at room temperature.

Halloween.

What is Halloween without Halloween cupcakes for your class?
Yeah, just some devil's food with cream cheese frosting.
Sorry I've been really busy with school and cant seem to find
the time for baking. There will be some on here soon though for
the Holidays coming up.