Inspiration from August Rush

Very true about music. Thank you Robin.

Sourced from Pinterest

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Sophisticated Sugar: Mexican Chocolate

MexicanChocolate

If you’re looking for something new and hip, and with a bit of a kick, this is perfect!

Mexican Chocolate

2-3 cups melted milk chocolate (less chocolate and you’ll have more of a kick, more chocolate and the spices will be more mild)
2 tsp cinnamon
1/4 tsp chili powder (yes, you read that right)
Chocolate Molds

Melt chocolate (in microwave or in double boiler) and mix in the spices. Stir until well incorporated – you don’t want any clumps of chili powder!

Carefully spoon into chocolate molds and tap the molds until the chocolate is smooth across the top and all air bubbles are gone. Place chocolates in the refrigerator or freezer until set. Pop out by turning the molds upside down and twisting (like you are popping ice out of a ice cube tray). Enjoy!

 

 

Sophisticated Sugar: Caramel Pecan Cheesecake

CaramelPecanCheesecake

 

I have the most amazing dessert EVER in store for your Valentines weekend! Of all the cheesecake, sweets, and desserts I have ever made this is one I am requested to make over and over again by my family. If the Chocolate Orange Cheesecake from last week didn’t strike you as romantic enough, try this one! You sweetheart will be pudding in your hands.

Caramel Pecan Cheesecake

Crust:
2 cups gluten-free cookie or cracker crumbs (you can always use non gluten-free too, shortbread cookies work well here)
6 Tbsp butter, melted

Caramel Pecan Layer:
11 oz caramel
1/2 cup evaporated milk
1 cup pecans, roughly chopped

Chocolate Cheesecake:
2 pkg. cream cheese, room temperature
1/2 cup sugar
2 eggs
8 oz Baker’s Semi-Sweet Chocolate, melted

Preheat oven to 350 degrees.

Mix the crumbs with the melted butter and pour into the cheesecake pan. Press the crumbs into the bottom of the pan and one inch up the sides. You can use the underside of a cup or a measuring cup with a flat bottom so that the crust is well pressed and smooth. Bake crust for 8 minutes.

Once the crust comes out, toast the pecans by placing the nuts out on a flat cooking sheet and cooking for a couple minutes, just until you can smell them when you open the oven door. Remove from oven and place on a plate to cool. Melt the caramel with evaporated in a large bowl (the caramel will tend to boil up when it gets hot so  make sure to use a large bowl). Make sure the caramel and milk are well blended – it may take some stirring but keep going, the two will combine. Pour the caramel directly on top of the baked crust and sprinkle with toasted pecans. Set aside

Now for the chocolate cheesecake! Mix cream cheese and sugar until very smooth. Add eggs and beat. Slowly add melted chocolate and beat until uniform in color. The batter is thick enough it won’t spread well if you just dump it all in the center. Instead spoon large scoops of the batter on top of the caramel mixture and then gently spread. Return to oven.

*Note: ALWAYS place cheesecake pan directly on a cookie sheet or other flat pan (this is in case the cheesecake leaks the bottom of your oven won’t get all nasty). Also, ALWAYS place a 9×13 pan, 2/3 full of water on the rack directly below the cheesecake. This prevents the cheesecake from cooking too quickly or from drying out.

Bake for 40 minutes.

Allow cheesecake to cool for 1-2 hours on the counter and run a knife around the outside before wrapping and placing int he refrigerator. Cool in the refrigerator for at least 6-8 hours before serving. (Although, if you place it in the freezer, it won’t need that long. More like 3-4 hours.)

Want to try this one? Let me know what you think!

Sophisticated Sugar: Chocolate Orange Cheesecake

ChocolateOrangeCheesecakeTwo

I made this for a group of friends and everyone was so impressed! This cheesecake balances tangy orange and sumptuous chocolate perfectly.

Chocolate Orange Cheesecake

Crust:
2 cups gluten-free wafer crumbs (just ground up your favorite gluten-free cookie or cracker)
6 Tbsp. butter, melted

Filling:
2 pkg cream cheese (room temperature, so that they will cream)
1/2 cup sugar
3 eggs
1/3 cup Orange Juice Concentrate
8 oz. Baker’s Semi-Sweet Chocolate, melted

Orange Topping:
1 1/2 cups sour cream
6 Tbsp sugar
2 Tbsp Orange Juice Concentrate

Preheat oven to 325 degrees.

Start with the crust – place crumbs in a bowl and create pour the melted butter into the center. Stir until well mixed then dump into cheesecake pan. Use your fingers to press the crust across the bottom of the pan and about an inch up the sides. You can use the underside of a cup or measuring cup to flatten the crust. Bake for 10 to 15 minutes.

Next make the filling – cream the cream cheese and sugar until very soft and there are no cream cheese lumps. Add eggs and orange juice concentrate and mix. Melt the chocolate, but let it cool a minute before adding to the cheese and egg mixture. Mix well. Pour into slightly cooled crust and bake for 50 minutes.

*Note: ALWAYS place cheesecake pan directly on a cookie sheet or other flat pan (this is in case the cheesecake leaks the bottom of your oven won’t get all nasty). Also, ALWAYS place a 9×13 pan, 2/3 full of water on the rack directly below the cheesecake. This prevents the cheesecake from cooking too quickly or from drying out.

Once the cheesecake comes out, allow it to cool for ten minutes while you make the topping. Beat the sour cream, sugar, and orange juice concentrate together until well blended. Pour over the chocolate layer. Return cheesecake to oven (still on the cookie sheet and still with the pan of water on the bottom rack) and cook for 5 minutes. DO NOT REMOVE FROM OVEN, but turn oven off and leave cheesecake in the oven for 30 minutes with the oven door slightly open. (This allows the cheesecake to cool off slowly and helps prevent cracking.)

Remove cheesecake from oven and leave on the counter for 1-2 hours. Before wrapping and placing in the refrigerator, run a knife around the edge to separate it from the pan. Do not remove the sides of the pan, but as the cheesecake cools it will shrink slightly and if it is still stuck to the sides it could cause the center to crack. Wrap cheesecake and refrigerator OVER NIGHT – serious, this cheesecake is much better the second day, once the flavors have a change to meld together. (Although, I have made it and placed it in the freezer for 4-6 hours before serving. It wasn’t as good as waiting until the next day, but still very good!)

Although this cheesecake seems to have a lot of steps, it isn’t complicated or hard at all. And so worth every minute spend waiting for it to set up! So amazingly good! Let me know what you think.