Chocolate Chip Cookie Cheesecake Bars

Ingredients

• chocolate chip cookie dough (recipe)
• 8 oz cream cheese, room temp
• 1/3 cup sugar
• 1 egg
• 1 tsp vanilla

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Mudslide Marshmallows

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Beer Float Popsicles

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Mudslide and Brownie Trifle

Yields: 7-8 servings

Ingredients

For chocolate pudding with Kahlua layer:

• 1/3 cup cornstarch
• 1/2 cup sugar
• pinch of salt
• 3 cups cold whole milk
• 3/4 cup dark chocolate, chopped
• 1/2 cup + 4 tbs Kahlua
• 1 tbs vanilla extract

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Black Forest Cheesecake

Ingredients

For cheesecake:

• 1/2 cup boiling water
• 1 tbs gelatin
• 1/3 cup sugar
• 2 cup Oreos, crushed
• 1 1/4 cup heavy cream
• 8 oz cream cheese
• 1 tbs lemon juice
• 1/4 tsp salt
• 1/2 cup semi-sweet chocolate, melted
• 1/4 cup cherry reduction sauce

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Chocolate Butterscotch No-Bake Cheesecake

Yield: 16 2-inch cheesecakes or 1 9-inch cheesecake

Ingredients

For crust:

• 1 1/2 cup crushed graham cracker
• 1/4 cup packed light brown sugar
• 7 tbs unsalted butter, melted

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Mini Nutella Cheesecakes

Ingredients

For cheesecake:

• 20 oz cream cheese (softened)
• 1 1/2 cup sugar
• 2 eggs
• 1/2 cup heavy cream
• 1 tbs vanilla
• 1 tsp espresso powder
• 13 oz Nutella (room temp)

For chocolate pouring sauce:

• 2/3 cup dark chocolate
• 2 tbs heavy cream
• 4 tbs powdered sugar
• 4-5 tbs water (warm)

Instructions

For cheesecake:

1. Preheat oven to 350 degrees.
2. Beat cream cheese and sugar on medium speed until smooth.
3. Add eggs and mix.
4. Add heavy cream, vanilla, and espresso mix. Combine.
5. Turn speed to low. Add Nutella and mix.
6. Fill wells 3/4 with batter.
7. Bake for 30-35 minutes.

For chocolate pouring sauce:

1. Place chocolate and heavy cream in bowl over simmering water. Let sit for 2-3 minutes without stirring. Slowly stir to combine.
2. Add powdered sugar. Mix to combine.
3. Add water, 1 tbs at a time, mixing after each addition until pouring consistency is reached. Let cool to warm.

To assemble cheesecake:

1. Pour chocolate on top of cheesecake. 
2. (Optionally) Drizzle caramel sauce or chocolate ganache.

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Oreo Cookies and Cream No-Bake Cheesecake

Yields: 16 2-inch cheesecakes, or 1 8-inch cheesecake

Ingredients

For crust:

• 1 1/2 cup crushed graham cracker
• 1/4 cup packed light brown sugar
• 7 tbs unsalted butter (melted)

For cheesecake:

• 2 1/4 cup heavy cream
• 1 lb cream cheese (softened)
• 2/3 cup sugar
• 1/2 tsp salt
• 1 tbs lemon juice
• 2 tsp vanilla powder — can omit
• 1/4 cup Oreos (crushed)

Instructions

For crust:

1. Combine graham cracker crumbs with sugar.
2. Add melted butter and blend.
3. Press into pan. Set aside.

For cheesecake:

1. Beat heavy cream until medium peaks form. Set aside.
2. In a separate bowl, beat cream cheese, sugar, salt, vanilla powder, and lemon juice until smooth (3-5 minutes).
3. Add cream cheese mixture to heavy cream mixture. Beat until incorporated.
4. Gently fold in Oreos.
5. Fill chosen pan with slight mound at center (as cheesecake will become slightly sunken at center).
6. Refrigerate for at least 6 hours (overnight for best results).
7. Serve with whipping cream and garnish with mini Oreos.

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Butterfinger No-bake Cheesecake

Yields: 10 2-inch cheesecakes, or 1 8-inch cheesecake

Ingredients

For crust:

• 9 oz mini size butterfingers (about 24 mini size butterfingers)
• 3 oz pretzels

For cheesecake:

• 1/4 cup water
• 1 tbs powdered gelatin
• 1 1/2 cup heavy cream
• 8 oz cream cheese (softened)
• 1/4 cup creamy peanut butter
• 1/3 cup sugar
• pinch of salt
• 1/2 cup Butterfinger and Pretzel mixture

For chocolate pouring glaze:

• 2/3 cup dark chocolate
• 2 tbs heavy cream
• 4 tbs powdered sugar
• 4-5 tbs water (warm)

For peanut butter cream cheese frosting:

• 1/4 cup cream cheese (softened)
• 2 tbs peanut butter
• 5 tbs powdered sugar
• 2-3 tbs whole milk

Instructions

For crust:

1. Preheat oven to 350 degrees.
2. Combine Butterfingers and pretzels in blender. Pulse until finely ground.
3. Measure out 1/2 cup mixture. Set aside for cheesecake.
4. Press remaining mixture into pan. Bake for about 7 minutes. Let cool.

For cheesecake:

1. Pour 1/4 cup of cold water into shallow heat-proof bowl. Sprinkle gelatin. Set aside for 5 minutes until gelatin blooms.
2. Place gelatin in microwave at 50% power and heat for 10 seconds. Mixture should be hot, but not steaming. Make sure it is liquified and no lumps remain. Set aside.
3. Place heavy cream in mixing bowl. Using an electric mixer with whisk attachment, beat on high until medium peaks form. Set aside.
4. In a separate bowl, mix cream cheese, peanut butter, sugar, salt, and Butterfinger and pretzel mixture until smooth.
5. Add gelatin into cream cheese mixture, 1 tbs at a time, gently folding to combine.
6. Add heavy cream mixture and fold to combine.
7. Transfer to pastry bag. Pipe into cheesecake wells.
8. Refrigerate for at least 6 hours (overnight for best results).

For chocolate pouring glaze:

1. Place chocolate and heavy cream in bowl over simmering water. Let sit for 2-3 minutes without stirring. Then slowly stir to combine.
2. Add powdered sugar and mix.
3. Add water, 1 tbs at a time, mixing with each addition until pouring consistency is reached.
4. Let cool to warm.

For peanut butter cream cheese frosting:

1. Beat all ingredients together.

To assemble cheesecake(s);

1. Pour warm glaze on top of cheesecake. Pipe peanut butter cream cheese on top.
2. Refrigerate for an hour or until 20 minutes before serving.

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Snickers Icebox Cake

Ingredients

• 16 whole crackers
• 12-14 mini Snickers, chopped

For pudding:

• 2/3 cup cornstarch
• 1 cup granulated sugar
• pinch of salt
• 6 cups cold whole milk
• 1 tbs vanilla extract
• 3/4 cup dark chocolate, chopped
• 3/4 cup creamy peanut butter

For caramel sauce:

• 1 cup sugar
• 6 tbs water
• 4 tbs butter
• 1/4 cup heavy cream

For ganache pouring sauce:

• 2/3 cup dark chocolate
• 1 tbs heavy cream
• 4 tbs powdered sugar
• 4-5 tbs water, warm

Instructions

For pudding:

1. Combine cornstarch, sugar, salt, and milk in blender. Pulse until well blended. (Alternatively, combine in a bowl and whisk)
2. Transfer to heat-proof bowl over simmering water for 15-20 minutes, stirring occasionally. Pudding is ready when mixture coats back of spoon.
3. Add vanilla. Split mixture in half. Add chocolate to one half and peanut butter to other half. Whisk to combine.

For caramel sauce:

1. Place sugar and water in saucepan over medium-low heat. Stir until dissolved. Increase heat to high.
2. Do not stir mixture directly but swirl using handle.
3. Once mixture turns light golden, add butter and heavy cream. Whisk to combine. Let cool.

For ganache pouring sauce:

1. Place chocolate and heavy cream in bowl over simmering water. Let sit for 2-3 minutes without stirring. 
2. Slowly stir to combine.
3. Add powdered sugar and mix.
4. Add water, 1 tbs at a time, and mix.
5. Let sauce cool to warm.

To assemble cake:

1. Create foil sling by placing piece of foil in pan with 1 inch overhang on each side.
2. Cover bottom of pan with graham crackers.
3. Spread thin layer of chocolate pudding.
4. Place second layer of graham crackers.
5. Spread thin layer of peanut butter pudding.
6. Continue alternating layers.
7. Pour cooled caramel sauce on top and let set.
8. Pour cooled ganache sauce on top. Add chopped Snickers. Finish with caramel and chocolate drizzle.
9. Refrigerate or freeze for at least 8 hours. (Freezing will create a texture closer to ice cream).

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Mini Nutella Tarts

Yields: 48-50 1.5-inch tartlets

Ingredients

For nutella tart filling:

• 2 cups Cool Whip
• 1 cup nutella

For white chocolate buttercream frosting:

• 3 oz white chocolate, melted
• 2 tbs heavy cream
• 3 egg whites
• 3/4 cup sugar
• 1 stick unsalted butter
• 1/4 tsp salt

For tart shells:

• 48 pre-made 1.5-inch tart shells (or homemade: recipe)
• 4 tbs confectioner sugar

Instructions

For nutella filling:

1. Combine Cool Whip and nutella in a bowl.

For white chocolate buttercream:

1. Place white chocolate and heavy cream in heat-proof bowl over simmering water. Stir to melt. Set aside.
2. Combine egg whites and sugar in bowl over simmering water. Bring to 160 degrees while whisking.
3. Transfer mixture to mixer bowl. Using an electric mixer with whisk attachment, beat on medium-high speed until mixture cools and doubles in volume and forms soft medium peaks (about 10-12 minutes).
4. Add butter, one piece at a time while mixing. Mix until smooth.
5. Add salt and vanilla. Mix to combine.
6. Add cooled white chocolate. Mix to combine.

To assemble tarts:

1. Dust tart shells with confectioner sugar.
2. Place nutella filling in ziplock bag. Cut corner for piping.
3. Pipe filling into tart shell, then pipe white chocolate buttercream on top.

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Nutella Pastry Pockets

Yields: 18 pastry pockets

Ingredients

• 1 box frozen puff pastry
• 1 cup nutella
• 2 bananas, sliced (or other fruit of choice)
• 1 egg, lightly beaten with 1 tbs water
• 1/4 cup confectioner sugar
• 1/4 cup chocolate, melted

Instructions

1. Preheat oven to 450 degrees. Line baking sheet with parchment paper.
2. Thaw puff pastry according to instructions on box.
3. Fill ziplock bag with nutella and cut corner for piping.
4. Cut out 4 inch squares from puff pastry. Pipe nutella in the shape of a right triangle on puff pastry. Place banana slices on top. Pipe a second layer of nutella. Spread a layer of egg wash along edges. Fold into a triangle. Using a fork, press edges together to seal.
5. Finish with final brushing of egg wash on top of pastry.
6. Bake for approximately 10-12 minutes, or until tops are golden.
7. Dust tops with confectioner sugar and drizzle melted chocolate on top.

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Sour Cherry and Chocolate Chip Scones

Serves: 6-8

Ingredients

• 1 1/2 cup flour
• 1/2 cup almond flour
• 1/4 cup sugar
• 1/4 tsp kosher salt
• 1 1/2 tbs baking powder
• 6 tbs unsalted butter, cold and cubed
• 1/2 cup plus 2 tbs heavy cream
• 1 1/4 cup sour cherries, pitted
• 1/4 cup chocolate chips

Instructions

1. Place flour, almond flour, sugar, salt, and baking powder in food processor. Pulse 4 times in 3-second bursts to blend.
2. Add cold butter pieces and pulse until mixture resembles wet sand.
3. Pour heavy cream on top. Pulse 3-4 times in 3-second bursts or until dough starts to come together.
4. Turn dough onto floured surface. Gently knead sour cherries and chocolate chips into dough. Refrigerate for 30 minutes.
5. Shape dough into 1/2-inch rectangular log. Cut into triangles. Lightly brush tops with heavy cream and sprinkle raw sugar.
6. Bake at 375 degrees for 20-25 minutes until tops and bottom edge start to turn golden. Let cool

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Chocolate and Toffee Chip Scones with Pecans

Ingredients

For scones:

• 1 1/2 cup flour
• 1/2 cup pecan flour (recipe to follow)
• 1/4 cup sugar
• 3/4 tsp cinnamon
• 1/4 tsp kosher salt
• 1 tbs baking powder
• 6 tbs butter, chilled and cut into small pieces
• 1/4 cup chocolate chips
• 1/4 cup toffee bits
• 1/4 cup chopped pecans, toasted
• 3/4 cup plus 2 tbs heavy cream

For pecan flour:

• 1/2 cup pecans, toasted
• 2 tbs flour

For brown maple glaze:

• 1 1/2 cup confectioner sugar
• 2 tbs milk
• 2-3 tsp maple syrup

Instructions

For scones:

1. Mix flour, pecan flour, sugar, cinnamon, salt and baking powder in a bowl. Add butter and blend until mixture resembles wet sand. Add chocolate chips, toffee bits, and chopped pecans. Blend.

2. Add heavy cream and pulse in 3-second bursts until dough starts to come together.

3. Pour dough onto lightly floured surface. Shape into a 1/2-inch rectangular log. Cut out triangles. Lightly brush tops with heavy cream and sprinkle raw sugar on top.

4. Place scones one inch apart on bake sheet. Refrigerate for 20 minutes.

5. Bake at 375 degrees for 20-25 minutes until tops and bottom edge start to turn golden. Let cool.

For pecan flour:

1. Toast pecans at 375 degrees for 5 min. Let cool.

2. Add pecans and flour to food processor and pulse until mixture resembles flour. (Do not overprocess or will turn into paste). Alternatively, finely chop pecans and whisk to mix.

For brown maple glaze:

1. Mix ingredients for glaze until smooth. Let stand for 20 minutes to thicken. Drizzle on completely cooled scones.

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Pumpkin Chocolate Chip Oatmeal Cookies

-Recipe-

Ingredients

• 1 1/4 cup old fashion oats
• 1/2 cup quick oats
• 3/4 cup flour
• 1/2 cup unsalted butter, browned
• 1/2 cup sugar
• 1/2 cup brown sugar
• 3/4 cup pumpkin puree
• 3/4 tsp cinnamon
• 1/4 tsp nutmeg
• 1 egg
• 1/2 tsp baking soda
• (optional) 3/4 cup chocolate chips
• (optional) 3/4 cup almonds, toasted
• (optional) 1/2 cup toffee bits

Directions

1. Preheat oven to 350 degrees.

2. Combine oats and flour in a bowl. Set aside.

3. Place butter in skillet over medium heat. Cook until butter starts to brown and is nutty in aroma, whisking continuously. Set aside.

4. Add sugars, pumpkin puree, cinnamon, nutmeg, and egg into bowl. Mix to combine. Mix in cooled browned butter. Mix in baking soda. Fold in flour mixture. Mix in optional ingredients.

5. Drop onto prepared pan. Bake for 10-12 minutes.

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