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I love watching recipe videos; I can spend hours on sites like Tasty or Delish. I think about how I could rediscover my passion for cooking, become the next Martha Steward and make all the things. This ambition inevitably gets derailed somewhere between watching the video and getting up to go to the grocery store. Christmas day my brother in law and his girlfriend came down to stay with Andy and I for a few days, and we agreed that we’d all enjoy a bit of holiday baking. When the idea of cheesecake came up, I hit Pinterest and quickly located the Death by Chocolate recipe I had pinned and Facebooked a couple of weeks ago. After watching the video, they agreed to give it a shot, and spoiler, we kind of killed it 🙂
- 24 whole Oreo cookies
- 6 tbsp. melted butter
- Pinch kosher salt
- 4 (8-oz.) packages of cream cheese, softened to room temperature
- 3/4 c. granulated sugar
- 1/2 c. packed light brown sugar
- 4 large eggs
- 1/4 c. cocoa powder
- 9 oz. bittersweet chocolate, chopped and melted
- 1/4 tsp. kosher salt
- 1 1/2 c. chocolate chips
- 3/4 c. heavy cream
- Chocolate shavings, for garnish
- Preheat oven to 350 degrees F and position an oven rack in the middle of the oven.
- Make crust: In a large Ziploc bag or a food processor fitted with a metal blade, crush or blend Oreos until fine crumbs form. Transfer to a bowl and pour in melted butter. Add salt and stir until crumbs are completely coated and moist.
- Make cheesecake: In a large bowl using a hand mixer (or in the bowl of a stand mixer using the paddle attachment), beat cream cheese, sugars, cocoa powder and salt until smooth. Add eggs one a time, beating well between each addition. Fold in melted chocolate.
- Coat a 9″ springform pan with cooking spray and press Oreo mixture into pan and 1/3 of the way up the sides, packing tightly. Pour cheesecake filling over crust.
- Bake until cheesecake is only slightly jiggly in the center, 1 hour to 1 hour 15 minutes. (If you want to use a water bath to ensure cheesecake top does not crack, wrap the outside of the pan in aluminum foil and place in a baking dish. Place on oven rack and pour in enough boiling water to reach halfway up the pan. Follow baking instructions.) If using a water bath, remove pan from water and unwrap foil. Refrigerate cheesecake until totally chilled, at least 4 hours and up to overnight.
- Make ganache: Place chocolate chips in a medium, heatproof bowl and set aside. Heat heavy cream in a small saucepan over medium heat. When bubbles begin to break the surface around the edges of the pan, turn off the heat. Pour the hot cream over chocolate chips, whisking constantly until the sauce is smooth.
- Pour ganache on top of the cheesecake. Garnish with chocolate shavings. Return to the refrigerate for about 10 more minutes to let the ganache set.
- I neglected to really read the actual recipe until after we’d already started baking, but I was a little annoyed with the “refrigerate at least 4 hours and up to overnight” part. The video implies immediate cheesecake gratification, and we had to wait: so lame. Other than that, this is a really great recipe and I can’t think of a single thing I’d do differently. 9 out of 10 to be sure.
Now I have made chocolate covered strawberries before, but I tend to go with the traditional technique. Melt chocolate of choice in a double boiler, dip berries, place on parchment or wax paper. Then let berries cool until you can’t resist any longer and devourer delicious berries. However, there are other schools of thought. PS I Made This partnered with to Flour Shop create some spooky Halloween themed berries.
- Melt chocolate in bowls separated by color.
- Dip each strawberry in chocolate, then leave to dry.
- Create texture and whiskers by drizzling lines of chocolate onto the dipped strawberries
- Adhere candy eyeballs with a touch of melted chocolate.
- Use a brush to gently dust on edible glitter.
For the CAT:
- go overboard with drizzle.
For the PUMPKIN:
- paint on a zigzag smile.
Get creative with your characters, the possibilities are endless!
Images and tutorial from PS I Made This.
It’s summer, a time for long evenings, frozen treats, Bar-B-Q’s, frozen treats and most importantly, frozen treats (it gets really hot here, don’t judge). In our house ice cream is frozen treat of choice,and in the last year we’ve been trying out non-dairy based products. The Vegan Toasted Coconut Ice Cream was the first vegan ice cream I’d ever had; before that I was extremely skeptical of the quality of flavor, how could you possible make ice cream without dairy right? But I was wrong, I LOVE coconut ice cream! And not in that “well-for-being-vegan-it-isn’t-bad” way, but in the “hey-wanna-come-over-so-I-don’t-eat-all-of-this-by-myself” way. After reading this article that has 29 different vegan ice cream recipes, I can’t wait to try out some new flavor variations. The four I am most interested in are the Cinnamon Toast Ice Cream, Banana Cherry Garcia, Strawberry-Banana and Salted Caramel Pretzel.
Vegan Cinnamon Toast Ice Cream
Images from here.