Fresh Peach Pie with Cream Cheese Crust!

So, not a lot of healthy eating for us this week...I went through a package of butter, a pint of cream and we ate meat twice but let me tell you, we had some great tasting stuff! And those of you with an indulgent streak, like me, will benefit :) Here is one of the amazing peach desserts I made with our box of fresh peaches this week. I actually only chilled it for like 30 minutes at the end but my peaches and cream were already cold, so it held together OK. Divine!

P.S. This is the best-tasting pie crust in the WORLD!!

Cream cheese crust:

• 1 1/4 cups all-purpose flour , plus more for dusting
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon salt
• 6 ounces cream cheese , softened
• 6 tablespoons (3/4 stick) unsalted butter , softened
• 1 1/2 teaspoons pure vanilla extract
• 1/2 teaspoon almond extract
• 1/2 cup sugar

Peach filling:

• 9 ripe peaches
• 3/4 cup sugar
• 1 cup heavy cream

To make crust: Sift flour, baking powder, and salt into a bowl and stir to mix. Set aside. With an electric mixer, beat together cream cheese and butter until well blended. Add vanilla and almond extracts and stir to blend. Add sugar and stir until well blended. Add flour mixture, and blend thoroughly. Do not overmix.

With lightly floured hands, form dough into a flat round. Wrap and refrigerate until firm enough to handle, about 1 hour (dough will be slightly sticky).

On a lightly floured work surface, roll dough out into a 12-inch round, 1/4 to 1/2 inch thick. Roll dough up onto rolling pin, then place in a 2-inch-deep, 9-inch pie pan. Press dough lightly into bottom and sides of pan. Trim excess dough. Using a fork, press edges of dough down on lip of pie pan. Cover with plastic wrap and refrigerate 30 to 40 minutes or overnight before baking.

Preheat oven to 350. Bake crust until light brown and puffy, 25 to 30 minutes. Set aside to cool completely.

To make filling: In the meantime, peel, pit, and slice peaches. Mix with 1/2 cup sugar and spread evenly over prepared crust. Whip cream in a bowl with an electric mixer until soft peaks form; add remaining 1/4 cup sugar and beat until stiff. Top peaches with whipped cream and refrigerate at least 2 hours but no longer than 8 hours.

VEGAN Chocolate Chip Cookies!

Now that I've shared a delectable chocolate chip recipe that's terrible for you, here's an equally delicious one that's actually not bad for you! And if you don't believe me on the deliciousness, I DARE you to compare these to your usual faves. Moist, chewy, buttery-tasting...mmmmm! Wonderful. I made 2 double batches this week and they're both gone. Also made ice cream sandwiches with them....Heaven! Try coconut milk ice cream for an AMAZING vegan alternative :)

P.S. I haven't tried unrefined sugar yet (also called turbinado or other names) but I hear great things about it. The crystals are bigger and they're light brown so they look different but bake up wonderfully, so I've heard. It actually still has some nutrients from the sugar cane plant instead of being completely stripped of anything good for you!

1 cup unbleached all-purpose flour (see note below for wheat-free version)
1 tsp baking powder
1⁄2 tsp baking soda
1⁄4 cup unrefined sugar
1⁄4 tsp sea salt
1⁄3 cup pure maple syrup
1⁄4 tsp blackstrap molasses
1 - 1 1⁄2 tsp pure vanilla extract
1⁄4 cup organic canola oil (a little generous 1/4 cup)
1⁄3 cup non-dairy chocolate chips

Preheat oven to 350°F (176°C). In a bowl, sift in the flour, baking powder, and baking soda. Add the sugar and salt, and stir until well combined. In a separate bowl, combine the maple syrup with the molasses and vanilla, then stir in the oil until well combined. Add the wet mixture to the dry, along with the chocolate chips, and stir through until just well combined (do not overmix). Place large spoonfuls of the batter on a baking sheet lined with parchment paper and flatten a little. Bake for 11 minutes, until just golden (if you bake for much longer, they will dry out). Let cool on the sheet for no more than 1 minute (again, to prevent drying), then transfer to a cooling rack. Makes 8-10 large cookies.

Note: Unbleached all-purpose flour produces a cookie with a very classic taste and texture, but you can use whole-wheat pastry flour and still have delicious cookies! For a wheat-free version, use barley or spelt flour. With spelt flour, you may need to add an extra 2-4 TB of flour, if it is a refined spelt flour. Also, if using all-purpose flour, if the batter is heavy and dense when mixing in the wet ingredients, add another 1-2 tsp each of maple syrup and canol oil and work through.

Courtesy Vive Le Vegan

Nothing-healthy-about-it Double Layer Chocolate Panna Cotta Cake

This cake was DEE-licious. I ate almost the whole thing. But I will not post the recipe. No sireee. Why, you ask? Because it was SO wickedly bad for you :) Suffice it to say the ingredients included Kahlua and lots and lots and lots of cream. Oh yeah. Anyway, the recipe's on epicurious.com anyway. My chocolate band didn't quite turn out but it looks good anyway, right?
Hurray for evil indulgences!

Everybody Like Parfait!

Let me first apologize for my absence...it's been a busy summer and I have made a whole lot of boring, predictable meals (when I wasn't on vacation eating total garbage, that is!). So, to make up for it, here's a recipe for the most outstanding summer dessert I've had in...forever. It's tangy, creamy, gingersnappy...so many wonderful things in every bite. And, for you gingersnap/lemon virgins out there, I must say that it may be the best combo since dark chocolate and cream. Ok, well, nothing's THAT good!
**I used purchased lemon curd (Trader Joe's) and substituted OJ for the limoncello. I mashed the berries a bit more rather than letting them sit for hours and also didn't chill everything after assembly, just ate right away. I didn't like the idea of the cookies getting soggy...I like crunch. Divine!
Courtesy Bon Appetit

Lemon curd:
• 6 tablespoons (3/4 stick) unsalted butter
• 2/3 cup sugar
• 1/2 cup fresh lemon juice
• 2 tablespoons finely grated lemon peel
• 2 tablespoons heavy whipping cream
• Pinch of salt
• 2 large eggs
• 3 large egg yolks

Blackberry compote:
• 2 cups fresh blackberries (about 12 ounces)
• 3 tablespoons sugar
• 2 tablespoons limoncello
• 1 teaspoon finely grated lemon peel

Assembly:
• 4 ounces gingersnap cookies (about 16)
• 1 1/2 cups chilled heavy whipping cream
• 1/3 cup mascarpone cheese
• Pinch of salt

• Even easier: High-quality purchased lemon curd can be used in place of homemade.

For lemon curd:
Melt butter in heavy large saucepan over medium heat. Remove from heat; whisk in sugar, lemon juice, lemon peel, cream, and pinch of salt. Add eggs and egg yolks; whisk to blend. Cook over medium-low heat until thick enough for mixture to leave path on back of spoon when finger is drawn across, stirring constantly, 6 to 7 minutes (do not boil). Strain into medium bowl. Cover with plastic wrap, pressing directly atop lemon curd. Chill at least 8 hours or overnight.

For blackberry compote:
Toss all ingredients in medium bowl to coat, lightly crushing some of berries to release juices. Cover and chill until sugar dissolves and juices form, about 3 hours. DO AHEAD: Can be made 1 day ahead. Keep chilled.

For assembly:
Place cookies in large resealable plastic bag. Crush cookies with mallet or rolling pin until largest pieces are about 1/2 inch. Using electric mixer, beat cream, mascarpone, and pinch of salt in large bowl just until peaks form. Arrange six 8-ounce parfait glasses or compote cups on work surface. Spoon 4 to 5 berries and some of juices in bowl into each cup. Cover and chill remaining berries in bowl for serving. Spoon 1/4 cup mascarpone whipped cream over berries in each cup, spreading in even layer. Add generous 1 tablespoon curd, spreading to edges. Sprinkle 1 tablespoon crushed gingersnaps over. Repeat layering 1 more time with mascarpone whipped cream, lemon curd, and crushed gingersnaps. Top with remaining cream. Cover; chill desserts at least 1 hour and up to 3 hours.
Uncover desserts. Spoon remaining berry mixture over and serve.

Prepare to eat repeatedly throughout the day :)

Double Chocolate Cupcake Manna

Let me just preface this recipe with the fact that I really do not enjoy cupcakes...actually I don't really love cake itself. It's usually dry with nasty icing (I also really don't like icing) and I much prefer brownies or ice cream. I'm a fudgy, creamy kind of girl, basically. So, having said that, I must say that I ate half of these cupcakes. They were AWESOME. And they just so happen to be vegan. Enjoy!

2 1/4 c. all-purpose flour
2 cups sugar
1 cup cocoa powder
2 tsp. baking soda
1/2 tsp. salt
1 Tbsp. vanilla
2/3 c. canola oil
2 tsp. white vinegar
2 cups cold water

Preheat oven to 350. Place cupcake liners in pan (or grease pan well). In large bowl, sift dry ingredients together. In medium bowl, mix vanilla, oil, vinegar and water.
Slowly whisk wet ingredients into dry, do not overmix.
Pour batter into cupcake pan and bake for about 24 minutes.
Cool for about 10 minutes.
Then frost with THIS:

1/4 cup margarine
1/4 c. shortening
1/2 c. cocoa powder
1 1/2 c. powdered sugar
3 tbsp. soy milk
1 1/2 tsp. vanilla

Cream margarine and shortening well. Add cocoa powder and mix well. Add sugar in several batches and beat well, adding soy milk as needed. After all ingredients are added, mix in vanilla and beat until light and fluffy (about 3 minutes with mixer).

The cupcakes turn out with a slightly crusty top that is so nice to bite into and the icing is just the perfect sweetness, according to my book. They're sure to be a hit!

Pumpkin Chiffon Pie from Heaven

3/4 C. Brown Sugar
1 env. unflavored gelatin
1/2 tsp. salt
1 tsp. cinnamon
1/2 tsp. nutmeg
1/4 tsp. ginger
3 Egg yolks
3/4 C. Milk
1 1/4 C. Canned Pumpkin
3 Egg whites
1/3 C. granulated sugar

In saucepan combine brown sugar, gelatin, salt & spices. Combine egg yolks & milk and add to brown sugar mixture. Cook, stirring constantly until it comes to a boil. Remove from heat & stir in pumpkin. Chill until it mounds. Beat egg whites to soft peaks, gradually adding sugar. Once stiff peaks form, fold pumpkin mixture into meringue. Fill baked shell or graham cracker crust. Chill. Garnish with whipped cream, if desired.

My favorite graham cracker pie crust:
9 whole graham crackers
1/4 c. brown sugar
5 Tbs. melted butter
1 1/2 tsp. vanilla

Combine crackers and sugar together in food processor (or the poor man's way: in gallon ziploc with rolling pin :). Add melted butter and vanilla and pulse until it comes together. Press into pie tin and bake for 10-15 minutes at 350.

Almond Toffee Deliciousness

So, I've been addicted to bonappetit.com lately and they're having a holiday dessert bake-off. Say what?? A bake-off?? I'm IN! All the recipes come from food blogs that the magazine staff hand-picked and this was the first thing I made. I took it to a family dinner and we all inhaled it in like 30 seconds. Super easy and way addictive. Don't say i didn't warn you!

1 sleeve of saltine crackers
1 cup butter
1 cup packed brown sugar
2 cups chocolate chips (i used bittersweet)
1 cup chopped almonds, toasted

Directions:
Preheat oven to 350 degrees F. Spray cookie sheet with non-stick spray. Line crackers on cookie sheet close together. Melt butter and brown sugar in a medium pan on medium-high heat. Stirring often, heat the mixture for about 3-5 minutes until it turns into a nice caramel looking sauce. *note* I have used generic brown sugar without success. Not sure why it does not caramelize, but instead the butter starts to clarify and the brown sugar clumps. I recommend using C & H brown sugar. Pour the sauce over the crackers until they are completely covered. Bake for 15 minutes. Remove from oven and immediately sprinkle chocolate chips over the cookie sheet. The chocolate should start to melt. Spread chocolate over the toffee mixture and top with nuts. Allow to completely cool before breaking toffee up in pieces. Enjoy!

Devil's Food with Whipped Ganache and Dark Chocolate Glaze

So, I'm on this personal quest to find the best chocolate cake. I made my second great attempt at it yesterday for my father-in-law's birthday. In fact, if you invite me to your party, I'll probably make you one too. So many recipes, so little time. Anyway, this was probably the best I've tasted yet, restaurant cakes included (you know they're always too dry) so it's gonna be hard to beat. Good thing too, it took me all stinking day to make. I'll get around to posting the recipe but I had to throw the picture up on here first. Whatcha think??

P.S. the combination of all the various kinds of chocolate was perfect in the cake itself, but the chocolate ruffle decorations made it too much. Next time I'll just decorate with some fresh strawberries. Or maybe even cinnamon sticks dipped in chocolate since the for the ganache I used cinnamon infused cream. Mmmmmm :)

Triple Chocolate Cake from HEAVEN

Hmmm, how many consecutive dessert recipes does this make? And yes, I only post something after I've just made it so I've been eating plenty of dessert lately. I can't help it. Nursing a baby does that to me. And yet I complain about my weight. Duh!
HOWEVER, if you're going to have love handles, get them with this cake. You won't regret it. In fact, there are lots of different things you can do with this basic cake recipe...and all of them delicious. I made this version for my sister-in-law's birthday and mastectomy-coming-out party :)
**Again, use the finest quality chocolate available (Callebaut, Valhrona, Ghirardelli, Scharffen Berger, E. Guittard or Lindt). Try specialty food stores or online.
From Pure Chocolate

Cake:
12 oz. semisweet chocolate, chopped
3/4 pound (3 sticks) unsalted butter, softened
8 large eggs, room temperature, separated
2/3 cups sugar
1 cup cake flour, sifted then measured

Filling:
12 oz. bittersweet chocolate (preferably 66% cacao), chopped
26 oz. creme fraiche (sort of like sour cream...but French.)
**You can substitute sour cream but it may be too sour. If this is the case, add powdered sugar and cream to achieve desired taste and consistency.

Glaze:
8 oz. semisweet chocolate, chopped
1 cup heavy cream

Cake:
Preheat oven to 300 degrees and position rack in middle of oven. Butter 2 round cake pans and line bottom with parchment paper circles.
Heat chocolate in double boiler until nearly melted, remove from heat and stir until smooth. Add softened butter in three parts, stirring until butter is incorporated. Set aside to cool until consistency of soft butter.

Whip egg yolks (use beaters or kitchenaid with whisk) with half the sugar at med-high speed until light and tripled in volume (5-6 min.)

Using rubber spatula, fold chocolate mixture into egg yolks.
Sift measured flour again and set aside.

Use clean bowl and whisk to whip egg whites on med-high speed until frothy. Slowly add remaining sugar and whip until stiff, but not dry, peaks form. Mixture should be creamy and glossy.
Meanwhile, fold flour into chocolate mixture.
Gently fold egg whites into chocolate mixture in three parts, trying not to overmix and lose volume.
Evenly spread mixture into prepared pans and bake for 35-40 minutes (tester inserted in middle should come out with moist crumbs). Allow to cool 10 minutes in pans, then turn out onto plates or cake circles and chill completely.

Filling:
Melt chocolate in double boiler and then cool to lukewarm. Whip creme fraiche for about 20 seconds (med-high speed) then on low speed, slowly add chocolate.

Glaze:
Place chopped chocolate in metal bowl. Heat cream over med-high heat until boiling. Remove from heat and pour over chocolate in bowl. Let sit for one minute, then slowly and gently stir with rubber spatula from center out until smooth. Try not to incorporate any air as you stir. Let cool at room temperature about 30 minutes (to about 80-85 degrees).

Finishing cake:
Using long, serrated knife, split each cake layer. Place first layer on cardboard cake circle (make one out of an old box. This is the best way to decorate a cake and then move it to a serving plate or stand) and cover with about 1/4 inch filling. Add another cake layer and filling. Repeat with remaining cake layers and then frost entire cake with remaining filling. Refrigerate until set.
Transfer cake to a cooling rack placed over a cookie sheet or wax paper (to catch spills). Begin pouring glaze over top of cake about 1 inch from edge. Let glaze drip down sides, ensuring that glaze covers sides completely. Then pour remaining glaze over center of cake top, using offset spatula to smooth if necessary. Store in fridge and remove 1/2 hour before serving.

Serves about a million people (well, 24) cause all you need is a sliver to induce chocolate ecstasy.

Peach Ice Cream

If you're like me and think you don't like peach ice cream, think again. This was fantastic! And takes only about 20 minutes to whip up. Plus, if you're also like me and can't wait for it to harden in the freezer, it's just like a peach milkshake right out of the machine :)
Courtesy All Recipes

INGREDIENTS
6 eggs, beaten
3 1/2 cups white sugar (I put in about 1/2 cup less, depending on sweetness of peaches)
10 fresh peaches, pitted and chopped
4 cups heavy cream
2 cups half-and-half cream
2 teaspoons vanilla extract
3/4 teaspoon salt

DIRECTIONS
In large bowl, mix together eggs and sugar until smooth; puree peaches in blender or food processor (i added some of the half and half in the blender to make it puree easier) and stir 5 cups of puree into egg mixture. Stir in cream, half-and-half, vanilla and salt and mix well.
Pour mixture into freezer canister of ice cream maker and freeze according to manufacturer's instructions.

A diet-breaker for sure!

Peanut Brittle and Caramel Crunch Ice Cream Pie

I made this pie the other day and ate...well, let's just say more than my share. It was soooo good. I tweaked it from the original recipe a bit and you can too. Just throw in whatever kind of sauce and crunchy topping you like. For my dearest and sweetest little bosom buddy with the deathly peanut allergy, try making the brittle without the nuts. You'd still get the sweet crunchy goodness without all that hassle of anaphylactic shock and premature death.
You'll love it!
**To save time and energy, you can always use store bought caramel, hot fudge and/or peanut brittle...but you know homemade is always better!
**Complete cooking and freezing time is about 7 hours so plan accordingly. Make it during the day and serve that night!

Caramel sauce
3/4 cup whipping cream
1/2 vanilla bean, split lengthwise
2 tablespoons (1/4 stick) unsalted butter
1/4 teaspoon fine sea salt
3/4 cup sugar
1/3 cup water
1/4 cup light corn syrup
(this is, by the way, the best homemade caramel sauce ever. The vanilla bean steals the show)

Hot Fudge Sauce (this is my favorite chocolate sauce EVER. Makes even the cheapest ice cream taste divine)
3/4 c. heavy cream
1/4 c. butter
1/4 c. sugar
1/4 c. brown sugar
1/8 tsp. salt
1/2 c. cocoa powder
1 1/2 tsp. vanilla
1 oz. bittersweet chocolate

Peanut Brittle
1 cup sugar
1/2 cup light corn syrup
1/4 cup water
1 cup chopped lightly salted dry-roasted peanuts
1/2 teaspoon baking soda
1/2 teaspoon vanilla extract

Pie
9 whole graham crackers
1/4 cup (packed) dark brown sugar
5 tablespoons unsalted butter, melted, hot
1 1/2 teaspoons vanilla extract
1/2 cup salted roasted cocktail peanuts
3 pints premium vanilla ice cream, slightly softened (Haagen Dazs was delicious!)


Caramel sauce
Place cream in small saucepan. Scrape in seeds from vanilla bean; add bean. Bring just to simmer. Mix in butter and sea salt; set vanilla cream aside.
Stir sugar, 1/3 cup water, and corn syrup in heavy medium saucepan over medium heat until sugar dissolves. Increase heat; boil without stirring until syrup turns deep amber, brushing down sides with wet pastry brush and swirling pan occasionally, about 12 minutes. Remove from heat. Whisk in vanilla cream (mixture will bubble). Set sauce aside.

Hot fudge
Heat cream and butter over med-high heat until butter is melted and cream just starts to boil. Quickly add sugars and salt and stir until dissolved, remove from heat. Add remaining ingredients and whisk until smooth.

Brittle
Line large rimmed baking sheet parchment paper. Bring sugar, corn syrup, and 1/4 cup water to boil in heavy medium saucepan over medium-high heat, stirring until sugar dissolves. Boil without stirring until syrup is deep amber, swirling pan occasionally, about 10 minutes. Immediately stir in peanuts and all remaining ingredients. Scrape out mixture onto prepared sheet; spread out to about 13x9-inch rectangle. Cool completely. Coarsely chop enough brittle to measure 1 cup and finely chop enough to measure 1/2 cup. DO AHEAD Can be made 3 days ahead. Store in separate airtight containers at room temperature.

Pie
Preheat oven to 375°F. Line 9-inch-diameter pie dish with foil. Finely grind graham crackers and brown sugar in processor. Add butter and vanilla; blend until moist crumbs form. Add nuts; blend just until finely chopped. Using plastic wrap as aid, press crumbs firmly onto bottom and up sides of foil-lined pie dish. Freeze 15 minutes.

Bake crust until brown, about 15 minutes. Freeze 1 hour. Using foil, lift crust from dish; carefully peel off foil. Return crust to pie dish. Drizzle 1/2 cup caramel sauce over bottom of crust. Freeze 30 minutes. Spoon 1 1/2 pints ice cream into crust; smooth top. Drizzle hot fudge, then more caramel. Sprinkle with 1/2 cup brittle. Freeze 1 hour. Spoon remaining 1 1/2 pints ice cream over; smooth top. Drizzle hot fudge, then caramel. Sprinkle pie with 1/2 cup brittle. Freeze 4 hours.
DO AHEAD Pie can be made 3 days ahead; tent with foil and freeze. Cover and chill remaining sauce.
Cut pie into wedges. Rewarm sauce and pass separately.

Best Chocolate Chip Cookies

I know, I know...everyone thinks their recipe is the best. Frankly, i think that the cookies you like best are usually the ones you grew up with. This is as close to my mom's recipe as I've found (if not exactly the same, i can't remember). The keys are real butter, equal amounts granulated and brown sugar, plus blended oats (chewy!), nuts (crunchy!) and lots of chocolate (gooey!). So, if you're not already fanatically loyal to your own recipe, try this one. You'll love it.

(Recipe may be halved...but why would you make 50 when you can have 100??)
2 cups butter
4 cups flour
2 tsp. baking soda
2 cups granulated sugar
2 cups brown sugar
5 cups blended oatmeal (measure oatmeal and blend in blender to a fine powder)
24 oz. chocolate chips (semi-sweet or milk)
1 tsp. salt
1 8 oz. chocolate bar (grated)
4 eggs
2 tsp. baking powder
3 cups chopped nuts (your choice)
2 tsp. vanilla (Mexican, if available)

Cream the butter and both sugars. Add eggs and vanilla; mix together with flour, oatmeal, salt, baking powder, and soda. Add chocolate chips, chocolate bar and nuts. Roll into balls and place two inches apart on a cookie sheet.
Bake for 8-10 minutes at 375 degrees. Makes 112 cookies..

Hazelnut Crunch Cake with Mascarpone and Chocolate

Courtesy Giada's Kitchen

When I made this thing, I screwed it up and so the presentation was less than desirable. Luckily I figured out a way to salvage it and it was delicious! Next time it'll be yummy AND pretty! Watch for my notes to save yourself my embarrassment :)

1 boxed chocolate cake mix, plus ingredients needed to make it

Crunch:

1 cup hazelnuts (abotu 4.5 oz.), toasted and skinned (toast by baking in single layer at 350 for 8-10 minutes)

2/3 c. sugar

Filling:

2 (8oz.) containers mascarpone cheese, room temperature (can substitute all or half for cream cheese if you're cheap or dislike the taste of mascarpone)

1 c. heavy cream

3/4 c. powdered sugar

1 tsp. vanilla

Topping:

1/4 c. bittersweet chocolate

1 tbsp. sugar

1 tsp. orange zest

Prepare cake as directed on box and bake in 2 round cake pans; let cool.

Crunch: Place toasted nuts in a single layer on parchment-lined baking sheet. Combine the sugar and 1/3 cup water in small saucepan and bring to a boil on med-high heat. Stir until sugar is dissolved and then continue to boil WITHOUT STIRRING (my first mistake) until sugar is light brown, about 8 minutes (just swirl the pan from time to time). Remove from heat, let bubbles subside and then pour over nuts. Place baking sheet in fridge and let cool until hard, about 30 minutes. Once cool, place on cutting board and chop, saving a few larger pices for decoration.

Filling: The directions say to beat mascarpone, cream, sugar and vanilla together until soft peaks form but when i did this the mascarpone curdled. Next time I will beat cream, sugar and vanilla until soft peaks form, beat mascarpone separately until creamy, then combine both mixtures by hand. Then mix in chopped nut crunch.

Topping: Blend or process chocolate (chips or small pieces), sugar and zest until finely ground.

Assembly: Place one layer of cake on plate or stand, spread 1 inch of filling on top, place second layer of cake on top and then frost entire cake with remaining filling. Sprinkle top and sides with ground chocolate topping and add decorative shards of hazelnut crunch.

Bellissimo!

Layered Brownies with White-Chocolate Caramel and Vanilla Bean Ice Cream

This dessert is a bit time consuming...but so stinking delicious that I ate almost the entire pan by myself. Holy cow. Go make it now!
**Best to cool overnight so plan accordingly.

CANDIED PECANS
1/2 cup sugar
1/4 cup water
1 cup pecan halves, toasted

BROWNIES
1/2 cup (1 stick) unsalted butter
2 ounces bittersweet chocolate (54% to 60% cacao), chopped
1/4 cup plus 1 teaspoon natural unsweetened cocoa powder
2 1/2 tablespoons all purpose flour
1/8 teaspoon salt
1/2 cup plus 1 tablespoon sugar
2 large eggs
1/2 teaspoon vanilla extract

WHITE-CHOCOLATE CARAMEL
3 tablespoons water, divided
3/4 teaspoon unflavored gelatin
4 1/2 tablespoons sugar
Pinch of salt
6 tablespoons heavy whipping cream
4 ounces high-quality white chocolate (such as Lindt or Perugina), finely chopped
1 1/2 tablespoons unsalted butter, diced, room temperature

BITTERSWEET-CHOCOLATE GANACHE
2/3 cup heavy whipping cream
6 ounces bittersweet chocolate (54% to 60% cacao), chopped

Vanilla Bean Ice Cream

CANDIED PECANS
Lightly butter baking sheet. Stir sugar and 1/4 cup water in large nonstick skillet over medium heat until sugar dissolves. Increase heat and boil until sugar syrup is light golden, occasionally brushing down sides of skillet with wet pastry brush, about 8 minutes. Add pecans and stir until syrup coats pecans, about 1 minute. Immediately pour pecans out onto prepared baking sheet; spread in single layer with heatproof spatula. Cool completely. Coarsely chop nuts. DO AHEAD Can be made 2 days ahead. Store airtight at room temperature.

BROWNIES
Preheat oven to 350°F. Line 8x8x2-inch metal baking pan with foil. Butter foil. Combine 1/2 cup butter and bittersweet chocolate in heavy medium saucepan. Stir over medium-low heat until melted and smooth. Remove from heat; cool slightly. Whisk cocoa powder, flour, and salt in small bowl. Whisk sugar, eggs, and vanilla in medium bowl to blend. Pour butter mixture into sugar mixture; whisk until blended. Add cocoa mixture; whisk until blended. Transfer brownie batter to prepared baking pan; smooth top (layer will be thin).

Bake brownie until tester inserted into center comes out with moist crumbs attached, 18 to 20 minutes. Allow brownie to cool slightly, then gently press down on edges to form flat, even layer. Cool completely in pan on rack.

WHITE-CHOCOLATE CARAMEL
Spoon 1 tablespoon water into small bowl; sprinkle gelatin over and stir to blend. Let stand until gelatin softens, about 15 minutes.
Meanwhile, combine remaining 2 tablespoons water, sugar, and pinch of salt in heavy small saucepan. Stir over medium heat until sugar dissolves. Increase heat and boil until syrup is deep amber, occasionally swirling pan and brushing down sides with wet pastry brush, about 8 minutes. Slowly add cream (mixture will bubble vigorously). Reduce heat to low. Stir to dissolve any caramel bits. Remove from heat; let cool 5 minutes. Add gelatin mixture; stir until gelatin dissolves. Add white chocolate; whisk until melted and smooth. Whisk in butter. Pour caramel atop cooled brownie; spread evenly to cover completely. Chill uncovered until caramel firms slightly, at least 8 hours or overnight.

BITTERSWEET-CHOCOLATE GANACHE
Bring cream to simmer in small saucepan. Remove from heat. Add chocolate; whisk until melted and smooth. Cool until mixture is slightly thickened but still pourable, about 15 minutes. Pour ganache atop caramel on brownie; spread just to edges. Sprinkle chopped candied pecans evenly over. Chill uncovered until ganache is firm enough to cut, about 4 hours. DO AHEAD Can be made 2 days ahead. Cover and keep chilled.
Using foil as aid, lift brownie out of pan; place on work surface. Fold foil sides down. Using sharp knife, trim off about 1/4 inch of brownie on all sides. Cut brownie into eight 3 1/2-inch-long, 1 3/4-inch-wide bars. Top each brownie bar with a scoop of vanilla bean ice cream (Haagen Dazs is great with this, or make your own!).

Melon Granita with Chantilly Cream

This is a great solution for overripe melons. Cold, refreshing, low-cal and super yummy! I highly recommend using the mint.

1/2 cup sugar
1/2 cup water
1 1/2 tablespoons finely grated orange peel
3 cups chilled 1-inch cubes peeled seeded canteloupe or other melon
1 cup chilled whipping cream
2 tablespoons powdered sugar
Fresh mint sprigs (optional)

Place sugar, 1/2 cup water, and orange peel in small saucepan. Bring to simmer over high heat, stirring to dissolve sugar. Reduce heat to medium. Simmer 1 minute. Pour into 8x8x2-inch metal pan and cool.
Puree melon in processor until smooth but some texture remains. Measure scant 2 cups melon puree and add to syrup in pan. Whisk to blend. Freeze mixture until thoroughly frozen, about 4 hours, stirring with fork every 1 1/2 hours. Cover and keep frozen. (Or, once slushy, you can also just dump mixture in a gallon ziploc. Then take it out of the freezer and smash up with rolling pin every hour or so).
Using electric mixer, beat cream and sugar in medium bowl until peaks form. Using fork, scrape granita into icy flakes. Spoon 2 rounded tablespoons granita into each of 6 glasses. Top granita with 1 rounded tablespoon whipped cream. Repeat layering with granita and whipped cream. Garnish with mint sprigs, if desired, and serve immediately.

**I tried another variation which was also DELICIOUS. Instead of canteloupe, use watermelon and strawberries. After pureeing, you may want to add sugar to taste.

Pumpkin Cake Mix Dessert

This is my all-time favorite pumpkin dessert. Makes pumpkin pie seem boring and predictable!

1 (29 oz.) can pumpkin
1 lg. can evaporated milk
3 eggs
1 c. sugar
3-4 tsp. pumpkin pie spice (cinnamon, nutmeg, cloves)

Whisk together and pour into greased 13x9 inch pan.

Yellow or spice cake mix
1 1/2 cups walnuts or pecans
1 cup melted butter or margarine

Dump the entire box of cake mix (DRY, just the mix itself) on top of pumpkin mixture. Sprinkle with nuts and pour butter on top of it all. Bake at 350 F for 50-60 minutes (until browned) and then let cool for about 30 minutes (or not...I burn my tongue on this stuff every time cause i just can't wait!).
Serve with vanilla ice cream or (spiced!) whipped cream.

Cream Cheese Cupcakes

Here's one of my childhood faves. I requested these instead of cake for just about every birthday. Well, these and permission to eat the batter from an entire cake all by myself :)

Chocolate cake mix (plus the ingredients listed on box)

8 oz. pkg. cream cheese, softened

1 egg

1/3 cup sugar

1 tsp. vanilla

Chocolate chips

Mix up cake mix as directed on box. Fill up each lined cupcake mold about 2/3 full. Beat cream cheese, egg, sugar and vanilla until combined. Mix in as many chocolate chips as desired (about one package is what i use). Drop a teaspoon of cream cheese mixture in center of each partially filled cupcake. Bake as directed for cupcakes on cake mix box. Dust with powdered sugar if desired. Enjoy hot with a glass of milk! yum!

Chocolate Caramel Toffee Bars

These are some amazing bar cookies courtesy of my good friend Sarah Porter. Sarah is one of the healthiest eaters I know but when she cheats, this is the amazing dessert she makes!

1 yellow cake mix

1/3 c. oil

2 eggs

1 (12 oz.) package semi-sweet chocolate chips

1 c. white chocolate chips

3 (1.4 oz.) Heath or Skor bars, broken into pieces

1/2 c. butter or margarine

32 caramels, unwrapped

1 (14 oz.) can sweetened condensed milk

Preheat oven to 350. Grease 13" x 9" pan. Combine cake mix, oil and eggs; blend well. Stir in all chips and candy pieces (you can get creative and use other stuff too!). Press half of the mixture into pan and bake for 10 minutes. (It helps to press batter into pan using saran wrap to keep it from sticking to fingers).

Meanwhile combine butter, caramels and sweetened condensed milk in a saucepan. Cook over medium-low heat until smooth and melted. Slowly pour caramel mixture over partially baked crust, top with remaining cake mix mixture. Return to oven and bake an additional 25-30 minutes or until brown. Cool 20 minutes in pan. Run knife around sides of pan to loosen bars. Cool 40 minutes and refrigerate 1 hour. Store in refrigerator, makes 24 bars.

**Try making two batches, one with a yellow cake mix on bottom and a chocolate one on top and the other vice versa. Bon apetit!

Toffee Bars

Another no-fail dessert recipe rom the college days. We made these so much, I think the cookbook just naturally fell open to this page every time. Guaranteed to make any break-up or failed mid-term a thing of the past :)
(courtesy an old Better Homes and Gardens cookbook)

Toffee Bars
Ingredients:
1/2 C butter
1/2 C granulated sugar
1 tsp salt
1 C flour

1 14-oz can sweetened condensed milk
2 Tbsp butter
2 tsp vanilla

1 oz unsweetened chocolate
2 Tbsp butter
1 1/2 C sifted powdered sugar
1 tsp vanilla

1. In a medium mixing bowl, beat the 1/2 C butter, granulated sugar, and salt with an electric mixer on medium to high speed till combined. Using a wooden spoon, stir in the flour. Press into the bottom of an ungreased 13x9x2-inch baking pan. Bake in a 350 degree oven about 15 minutes or till the edges are lightly browned.

2. Meanwhile, in a heavy medium saucepan heat the sweetened condensed milk and 2 tablespoons butter over medium heat till bubbly, stirring constantly. Cook and stir for 5 minutes more. (Mixture will thicken and become smooth.) Stir in 2 teaspoons vanilla. Spread over baked layer. Bake for 12 to 15 minutes or till golden.

3. For fudge icing*, in a small saucepan melt chocolate and 2 tablespoons butter over low heat, stirring occasionally. Remove from heat. Stir in the powdered sugar and the 1 teaspoon vanilla. Stir in enough hot water (1 to 2 tablespoons) to make an icing that is easy to pour. Spread the icing evenly over the warm cookie. Immediately cut into bars. Cool on a wire rack. Makes 36 bars.
*Instead of topping these bars with fudge icing, you can sprinkle one 6-oz package (1 cup) semisweet chocolate pieces over the cookie immediately after removing it from the oven. Let pieces stand 2 to 3 minutes or till softened; spread evenly. Cool, then chill for 5 to 10 minutes or until the chocolate is set. Cut into bars.

Crockpot Crack (aka Chocolate Cake)

The following is an amazing recipe for a sumptiously moist chocolate cake made in a crock pot, courtesy of C Jane, sister of the famous Stephanie Nielson. I can personally testify that this cake will make a mumbling idiot out of even the most die hard health foodies. It is to die for!

"And now I present the Crockpot Cake Recipe. Only, promise me you'll douse it with real cream. Not that fake stuff all whipped up ready for consumption, I mean straight from-the-udder cream.
1 package chocolate cake mix
1 container of sour cream (8 oz)
1 cup chocolate morsels
1 cup water
4 eggs
3/4 cup vegetable oil
1 package instant chocolate pudding mix
Spray crock pot with nonstick cooking spray. Mix cake mix, sour cream, chocolate morsels, water, egss, oil and pudding mix in a bowl by hand. Pour into crock pot. Cover and cook on low 6-8 hours or high 3-4 hours. Makes about 12 servings."