Heavenly Hot Fudge

May 29, 2014 in Kitchen

Looking back on this month, there have been some really great days. One of my favorites was Mother’s Day.

Our Mother’s Day tradition at church is the. greatest. EVER.

Two words.

Cheesecake. Bar.

cheesecake3

Nothing says Happy Mother’s Day quite like cheesecake with your choice of fabulous toppings, fruit, and time to visit with your friends while the men watch the kids.

Heavenly.

Since my husband is one of our local church leaders, I usually get to help put this event together — which I love. This year we decided on plain Costco cheesecakes (divine!) with all sorts of syrups, fruit, and candy toppings. Most of our toppings came from a can (gasp!), but I made some chocolate and caramel syrups that were to die for.

You can find the caramel syrup recipe HERE. We serve it over our Wheat Pancakes (which are delish), but it’s perfect for dessert, too.

Today we’re all about the hot fudge. mmmmmmmm

This hot fudge is simple to make, only takes a few ingredients, and is absolutely fabulous on desserts. In fact, we just had ice cream with hot fudge yesterday, and I’m craving it again right now. yum

hot-fudge

Heavenly Hot Fudge

  • 1/2 c butter
  • 1/3 c cocoa powder
  • 2 c sugar
  • 1 can evaporated milk
  • 1 tsp vanilla

In a saucepan, melt the butter. Add the cocoa, sugar, and evaporated milk and stir to combine. Bring it to a boil and cook 4 minutes, stirring often. Remove from heat and add vanilla.

That’s it! Serve it over ice cream, cheesecake, or any dessert that needs a little extra yumminess.

heavenly-hot-fudge



I highly recommend the Costco cheesecake with caramel syrup, hot fudge, toffee bits, and a few slices of strawberry. It’s ah. may. zing!

Looking back on this month, what was a highlight for you?

Favorite Popcorn Balls

May 17, 2014 in Kitchen, Mailbox

Welcome to the final day, Day #6 of Kick Off to Summer Week, a multi-blogger event co-host by Lauren of From Gate to Plate and Summer of Summer Scraps.

With summer quickly approaching and Memorial Day in a few weeks, we want to make sure you have plenty of ideas for your Memorial Day activities. For the past six days we have been serving up a variety of different appetizers, main dishes, desserts, decor, printables and more all centered around the up-coming Memorial Day.

We hope you enjoyed all of these wonderful ideas and thank you for tuning in each day. We have great prizes up for grabs and you will not want to miss out on any of the days! Be sure to check out previous days out here. Follow #KickOffToSummerWeek2014 on Twitter to keep up to date with all of our spectacular ideas and giveaways!

 

For our final day of Kick Off to Summer Week, we’re rounding out our Simple BBQ Menu with a simple, no-bake dessert that only takes a few minutes to throw together.

These Favorite Popcorn Balls were my go-to treat as a kid. I made them all summer long. I have fun memories of sculpting the gooey popcorn into animals and other fun shapes with my siblings. So much fun… and so tasty!

We always made this in two HUGE bowls, and that never seemed odd to me, so I was shocked to discover when I was a little older that our recipe that we made all the time had actually been doubled! I guess we really didn’t need that much sugar that often, so I started halving our recipe to cut back to “normal.”

popcorn balls

Favorite Popcorn Balls

  • 1/2 cube butter
  • 1/3 c water
  • 1/3 c light corn syrup
  • 1 c sugar
  • 3/4 tsp salt
  • 3/4 tsp vanilla
  • Food coloring
  • A big bowl of popped popcorn

Combine butter, water, corn syrup, sugar, and salt in a saucepan and bring to a boil over medium-high heat.

Now this is where you need to make a choice. Just how hard or soft do you want your popcorn balls to be? When my mom taught me how to make these popcorn balls, she taught me all about hard-ball stage and how to determine when your candy is there, but as I “perfected” my own version I realized I liked it a little more soft and gooey.

You can use a candy thermometer or the “cold water test” to determine when your syrup gets to the right stage. Fill a small bowl with cold water and drop a bit of the syrup into the water. Form the cooled syrup into a ball with your finger.

Soft-Ball Stage (235-245 degrees): When the syrup has reached soft-ball stage, the syrup easily forms a ball in the cold water, but it flattens one removed from the water.

Firm-Ball Stage (245-250 degrees): When the syrup has reached firm-ball stage, the syrup ball will feel firm but pliable and slightly sticky. It will hold it’s shape when you remove it from the water, but it will lose its shape as it warms to room temperature.

Hard-Ball Stage (250-266 degrees): When the syrup has reached hard-ball stage, the syrup ball will hold its ball shape and deform only slightly with firm pressure. The ball will be quite sticky to the touch.

I like it somewhere in the soft- to firm-ball stage. Once your syrup is as done as you want it to be, remove it from the heat and add the vanilla and food coloring. Colored food is always a little more fun.


Form it into balls with a popcorn ball maker like this Jolly Time Popcorn Ball Maker (affiliate link) we had when I was a kid. Or you can form them by hand – just remember to grease your hands first so the sticky popcorn sticks to itself instead of you!

However you make them, my family’s favorite popcorn balls are a fun treat the whole family will love!

 

Don’t forget to check out the rest of my blogger friends who’ve participated in this great event and show them how much you’ve enjoyed this week… drop them a line and show some love 🙂

Grilled Garlic and Basil Rubbed Pork Chops by From Gate to Plate
Mango Lassi by The Haas Machine
Shrimp and Corn Salsa Shooters by It’s Yummi
15 Barbecue Favorites by Summer Scraps
Greek Pork Kebabs with Tzatziki by Hezzi-D’s Books and Cooks
Favorite Popcorn Balls by Forty Eighteen
Making Memorial Day a Family Affair by Bits of Ivory
Sea Breeze Punch by Keep it Simple, Sweetie
Steak Sandwich Stackers by Lady Behind the Curtain
Memorial Day Whoopie Pies by The Freshman Cook
Steak Verde Tacos by Clarks Condensed
Red, White and Blue Sangria by Love in the Kitchen
Sriracha Coleslaw by It’s a Keeper
Lemon Pomegranate Punch by Food Lust People Love
Peanut Butter Cup S’mores by Little Dairy on the Praire
Teriyaki Chicken and Vegetable Kebabs by Like Mother, Like Daughter
Vintage Patriotic Book Craft by We Like to Learn as We Go

We couldn’t let this week end without one more fabulous giveaway!

We want to offer you a $150 gift card to Amazon. How awesome is that?! We’re talking a $150 smackaroo’s to buy all of  your Memorial Day necessities. Whether it’s a new grill, grilling utensils, cookbook, new cookware, or decor.. we’ve got you covered! It’s really easy to enter.. just follow along in the Rafflecopter!

Good luck and thank you for partying along with us this week!

a Rafflecopter giveaway

What a fun week! I’m ready to grill and party now!!! I hope you enjoyed it, too, and got some great new ideas and recipes for your Memorial Day and summer fun. You can find the rest of my Simple BBQ menu here.

Main dish • Easiest Ever Grilled Chicken marinade

Veggie Side Dish • Creamy Corn Salad

Fruit Side Dish • PB & Y Fruit Dip

Salad • Six Simple Pasta Salads

Drink • Perfect Fresh Lemonade

Dessert • Favorite Popcorn Balls

What is your favorite thing to grill?

Cherries + Cheesecake = Cloud Nine

February 20, 2014 in Great Room, Kitchen

Happy Cherry Pie Day! I may have mentioned before that I am not a huge fan of fruit pies. Honestly, cherry pie really isn’t my thing, but I couldn’t let this day go by without celebrating somehow.

I think adding the word “cheesecake” is the best thing that can happen to a pie.

I’m also a huge fan of desserts I can cut into bars. I mean, let’s be real. Bars are so much easier to eat. And so much easier to justify *just one more.*

One more bar? Sure! It’s not like I’m eating a whole piece of pie!

So let’s celebrate Cherry Pie Day with some fabulous Cherry Cheesecake Bars. All in favor?

I brought these to the kids’ school for the teachers’ monthly birthday treat from the PTA. I brought four different kinds of bars (and they were all delish!). When I went back later to clean up, there wasn’t even a crumb of these left on the plate. They’re so yummy.

cherry cheese bars


Cherry Cheese Bars

Crust:

  • 1 c walnut pieces, divided
  • 1-1/4 c flour
  • 1/2 c brown sugar
  • 1/2 c butter
  • 1/2 c coconut

Filling:

  • 2 pkg (8 oz each) cream cheese, softened
  • 2/3 c sugar
  • 2 eggs
  • 2 tsp vanilla
  • 1 can (21 oz) cherry pie filling

Start with your prep work. Preheat the oven to 350. Grease a 9×13-inch baking dish. Coarsely chop 1/2 c nuts and set them aside. You will use these later for the topping. Then chop the rest of the nuts.

For the crust, combine the flour and brown sugar. Cut in the butter until you have fine crumbs. Add 1/2 finely chopped nuts and mix well.

Take 1/2 cup of that mixture and add it to the nuts you set aside earlier. Press the rest into the the bottom of your baking dish. Bake at 350 for 12-15 minutes or until edges are lightly browned. Do not over bake.

For the filling, combine cream cheese, sugar, eggs, and vanilla. Beat at medium speed until well blended. Spread over hot baked crust and return to the oven. Bake 15 minutes. Do not over bake.

Spread the cherry pie filling over the cheese layer. Of course for Cherry Pie Day we’ll use cherry, but you can substitute any flavor pie filling that sounds good to you. Next time I’m making strawberry. mmmmm I didn’t want big chunks of cherries, so I used my immersion blender to puree the pie filling a bit first.

Return it to the oven and bake another 15 minutes. (Do not over bake. Are you sensing a theme here? Don’t over bake.)

One more layer to go! If you haven’t mixed the nuts and crust mixture that you aside, do it now. Then sprinkle it over the pie filling. Return it to the oven one more time and bake another 15 minutes. And what’s our theme? Do not over bake.

Cool in the pan on a cooling rack, then refrigerate for several hours. When you’re ready to enjoy this delectable dessert, cut it into bars and try not to inhale it. If you do have any bars left over, store them in the fridge.

Savor every single scrumptious bite. Happy Cherry Pie Day!

Chocolate!

January 29, 2014 in Great Room, Kitchen

I’ve had to make a few desserts lately, so I went searching for a fabulous pie for a pie social and a chocolate cake for National Chocolate Cake Day (January 27). We could call this Pinspiration: The Chocolate Dessert Edition.

pinspiration-red

We couldn’t let National Chocolate Cake Day pass without an appropriate celebration, so I went searching for a chocolate cake recipe fit for a party. We have a favorite chocolate sheet cake recipe that is fast and easy and loved by everyone (even Beth, who doesn’t like cake), but I wanted something different. I found this chocolate layer cake at Taste of Home and fell in love. My family ALWAYS requests the sheet cake for every event that requires cake, so I never get to do fancy cakes with big layers and lots of frosting anymore. This was a definite MUST pin and MUST try.

Chocolate desserts including this Sour Cream Chocolate Cake at Forty Eighteen



The cake was fabulous. Moist and delicious, dense enough to stack well, but not heavy or dry. One of the cakes stuck to the cooling rack and ripped apart when I tried to pick it up a little less carefully than I should. You can see that my middle layer is WAY smaller than the other two. hahaha The vultures descended and inhaled the unusable part until the counter was cleaner than when I started cooking. That little taste made us even more excited for dessert time.

I should probably make a little note here about my love of frosting. I LOVE frosting. I kept a can of frosting in my dorm room fridge just to sneak a spoonful when I needed a sugar high to make it through a late-night cram session. Oh, who am I kidding. I ate it with my bare hands whenever I wanted just because I could.

This chocolate frosting somehow managed to be unbelievably sour and sickeningly sweet at the same time. I made the colossal mistake of assuming it would work with the cake and proceeded to completely ruin this fabulous cake with this horrible frosting. So sad.

So I would definitely recommend the cake and I plan to make it again, but I will be searching for a much better chocolate frosting recipe that will complement this delicious cake. Click on an image to take you to the pin.

Chocolate desserts including this Sour Cream Chocolate Cake at Forty Eighteen

Sour Cream Chocolate Cake

  • 1 c baking cocoa
  • 1 c boiling water
  • 1 c butter, softened
  • 2-1/2 c sugar
  • 4 eggs
  • 2 tsp vanilla extract
  • 3 cups cake flour
  • 2 tsp baking soda
  • 1/2 tsp baking powder
  • 1/2 tsp salt
  • 1 c ( 8 oz) sour cream

Dissolve the cocoa powder in the boiling water and set aside to cool. Cream the butter and sugar until light and fluffy, then add eggs, one at a time, beating well after each one. Add the vanilla. Combine the flour, baking soda, baking powder, and salt and gradually add to the creamed mixture, alternating with the sour cream. Beat well with each addition. Finally, add the cocoa mixture and mix well.

Pour batter into 3 greased and floured 9-inch round cake pans. Bake at 350 for 30-35 minutes (don’t overcook or it will dry out) or until a toothpick inserted in center comes out clean. Cool for 10 minutes in pans before removing to cooling racks. Cool completely before frosting.

For the pie social, I knew everyone would be bringing a pie so there would be lots of flavors to try. I decided early on that I wanted to make something chocolatey and then headed to Pinterest to investigate. This Chocolate Mousse Cheesecake Pie from Mel’s Kitchen Cafe was the winner… and I chose wisely.

Chocolate desserts including this Chocolate Mousse Cheesecake Pie at Forty Eighteen



Full disclosure: This pie is not a quick fix. It takes a lot of time to put it together, but it is totally worth the effort. You start with an Oreo crust and add creamy cheesecake. Spread on a layer of fluffy chocolate mousse and top with rich, decadent ganache.

oh. my. yumminess.

Seriously. This pie is a. ma. zing.

It’s incredibly rich, so you only need a small piece. Make it even more amazing by slicing up a strawberry and having a bit of strawberry with each bite.

Pure heaven.

Honestly, I’m not a huge Oreo fan, so I would make a different crust next time. Maybe Pecan Sandies or something with nuts, butter, and flour. Either way, I WILL DEFINITELY be making this again.

Chocolate Mousse Cheesecake Pie

Crust:

  • 24 Oreos, crushed
  • 5 Tb melted butter

Cheesecake:

  • 8 oz cream cheese, softened
  • 1/2 c sugar
  • 1 large egg
  • 1 egg yolk
  • 1 tsp vanilla
  • 1 c sour cream

Mousse:

  • 1 c heavy cream, divided
  • 2 egg yolks
  • 1/2 c semisweet chocolate chips
  • 1/4 c powdered sugar (optional for sweetness)

Ganache:

  • 1/2 c semisweet chocolate chips
  • 4 Tb butter
  • 1/4 c heavy cream
  • 1/2 tsp vanilla
  • 1 Tb powdered sugar

Preheat the oven to 325. To make the crust, combine the crushed cookies and melted butter. Press on the bottom and up the sides of a deep 9-inch pie plate or a springform pan. Refrigerate while you make the cheesecake filling.

Cream the cream cheese and sugar until smooth. Add the egg, yolk, and vanilla and mix until combined. Blend in the sour cream. Spread the filling over the cookie crust and bake for 40-45 minutes, until the edges are set and the center is slightly firm. Mel says a little softness is okay, but you don’t want it to be really jiggly. Let it cool completely before adding the mousse.

To make the mousse, bring 1/2 c cream to a simmer in a small saucepan. With your egg yolks in a small bowl, pour a couple tablespoons of the hot cream into the egg yolks and whisk vigorously until completely combined. Return the egg mixture to the saucepan with the cream. Keep whisking quickly and stir constantly until it bubbles and thickens, about 1-2 minutes. Remove from the heat and stir into the chocolate chips, whisking until the mixture is smooth and the chocolate is completely melted. Now is the time to add the powdered sugar if you would like a little more sweetness: whisk in up to 1/4 cup. Let the mixture cool to room temperature, mixing occasionally to avoid a skin forming across the top. Beat the rest of the cream (1/2 c) to stiff peaks, and gently fold into the chocolate mixture when it has completely cooled. Spread it over the top of the cheesecake layer and chill.

While it chills, make the ganache by heating the cream and butter over medium heat in a saucepan until simmering. Place the chocolate chips in a small bowl and pour the hot cream mixture over. Stir until the chocolate is melted, glossy and smooth. Stir in the vanilla and powdered sugar. Spread over the mousse and refrigerate until ready to serve (at least an hour up to a day in advance).

 Chocolate desserts including this Chocolate Mousse Cheesecake Pie at Forty Eighteen

Have you made any great – or not so great – desserts lately?

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