Triple Chocolate Cheesecake

Date for Valentine’s Day? I have the perfect one. This cheesecake.

But seriously, if you’re looking for a dessert for the holiday, this is a great option. It’s decadent and special, but easy enough that anyone could pull it off. Want to make it even easier? Swap out the ganache topping for the fruit topping of your choice – I think cherries would be especially marvelous!

TripleChocolateCheesecake

Triple Chocolate Cheesecake
(from OMG Chocolate Desserts)
Serves 16

Crust:
24 Oreos, finely crushed
1/4 cup butter, melted

Cheesecake:
2 lbs. cream cheese at room temperature
1 1/3 cups powdered sugar
3 Tbsp. cocoa powder
4 eggs at room temperature
10 oz. bittersweet chocolate, chopped

Ganache topping:
3/4 cup heavy cream
6 oz. bittersweet chocolate, finely chopped
1 Tbsp. sugar

Additional chocolate bar to make curls.

Preheat the oven to 350 and grease a 9″ springform pan.

Combine the finely crushed Oreos and melted butter and press mixture into the bottom of the springform pan. Bake for 8 minutes then cool on a wire rack while you prepare the filling.

Melt 10 oz. of bittersweet chocolate and set aside to cool.

In a large bowl, beat the cream cheese and sugar together until smooth. Mix in the cocoa powder until well combined. Mix in the eggs, one at a time, until combined. Add the melted chocolate and mix until combined.

Pour the filling over the top of the cooled crust and smooth out.  Bake for 60-70 minutes, until the center is set and the top looks dry. Cool on a wire rack for 5 minutes, run a thin knife around the pan to loosen the sides of the cheesecake, then refrigerate, uncovered until completely cooled – at least 8 hours.

Once completely cooled, stir together the cream, 6 oz. bittersweet chocolate and sugar together in a medium saucepan. When it is completely melted and smooth, remove to cool. Pour over cheesecake. Top with chocolate curls.

Coconut Oil Brownies #Choctoberfest

For Choctoberfest, I also received some products to try from Barlean’s. These were complimentary, but all opinions are my own.

CoconutOilBrownies

One of the products they sent was Butter Flavored Coconut Oil. Coconut oil is a great substitute for butter in baking, and butter flavored coconut oil is especially fantastic. Using it is a fantastic way to whip up dairy-free baked goods, like these brownies.

They’re chewy and fudgy and exactly what you want out of a brownie.

CoconutOilBrownies2

Coconut Oil Brownies
(from Pinch of Yum)
Makes 1 9×9″ pan

3/4 cup butter flavored coconut oil
4 oz. unsweetened chocolate
1 cup packed brown sugar
3 eggs
1 tsp. salt
3/4 cup flour

Preheat the oven to 350 degrees.

In a double boiler, melt the coconut oil and chocolate together. Once totally melted and combined, remove from heat and whisk in the brown sugar. Whisk in the eggs, until the batter thickens. Stir in the salt and flour until just combined.

Pour into a 9×9″ baking pan and bake for 25 minutes. There may be some oil remaining on the top or sides – it will be absorbed as the brownies cool. Let cool overnight before slicing.

Chocolate-Chili Rubbed Brisket Sliders with Chocolate BBQ Sauce #Choctoberfest

The other product I received from Caveman Coffee Co to try out was their Sabertooth Roast Coffee. (You can check out what I made with their Cacao Butter in yesterday’s post.) Again, the product was complimentary, but all opinions are my own.

ChocolateBrisketSliders

Today, I wanted to go savory. Because if you can swing having chocolate for dinner, you totally should. I started with a chocolate bbq sauce. It’s is spicy with a touch of sweetness and the chocolate gives it a nice smooth, thick texture.

ChocolateBBQSauce

Then, I made a chocolate-chili spice rub and used it to crust a brisket. After slow cooking the brisket, I shredded it and served it on sliders, topped with the bbq sauce. They were delicious.

Chocolate Chili Rubbed Brisket Sliders with Chocolate BBQ Sauce
(adapted from this and this, both from Saveur)
Makes 18 sliders

For the bbq sauce:

2 Tbsp. butter
2 cloves garlic, minced
1 small yellow onion, minced
1/4 cup semisweet chocolate chips
1 1/2 cups ketchup
1/3 cup packed brown sugar
1/4 cup brewed Sabertooth Roast Coffee
2 Tbsp. honey
2 Tbsp. cider vinegar
2 Tbsp. unsweetened cocoa powder
1 Tbsp. Worcestershire sauce
2 tsp. dry mustard
2 tsp. chili powder
2 tsp. kosher salt
1 tsp. black pepper
Pinch of cayenne

In a saucepan over medium heat, melt the butter. Add the garlic and onions and cook for about 5 minutes, until soft. Stir in remaining ingredients and cook for about 3 minutes, stirring occasionally, until thickened.

For the chocolate-chili rub:

1/3 cup unsweetened cocoa powder
1/2 cup brown sugar
3 Tbsp. chili powder
2 Tbsp. kosher salt
2 Tbsp. onion powder
1 Tbsp. garlic powder
1 Tbsp. oregano
1 Tbsp. dried mustard
2 tsp. cinnamon
1 tsp. allspice

Whisk all ingredients together in a bowl.

To make the brisket:

Chocolate BBQ Sauce
Chocolate-Chili Rub
2-3 lb. beef brisket
18 slider rolls

In a slow cooker, add 1 cup of bbq sauce to coat the bottom of the crock. Rub the brisket generously with several tablespoons of chocolate-chili rub. Place the brisket in the slow cooker and cook on low for 8 hours. Remove and shred. Serve on rolls, topped with additional bbq sauce.

 

Dark Chocolate Halloween Bark #Choctoberfest

One of the things I love about these blogging events is that they tend to push me out of my comfort zone. When I signed up for a Choctoberfest, I was imaging lots of chocolate goodies. Making my own chocolate, though? It never crossed my mind. But when Caveman Coffee Co sent a package of Cacao Butter that was exactly what I found myself doing. I did receive the product free to try, but all opinions are my own.

HalloweenBark

The process of making chocolate was actually surprisingly easy. I opted for a dark chocolate version – my favorite! – and dressed it up a bit for Halloween. ‘Tis the season and all.

I loved everything about this – especially that I could control the sweetness. I see a lot of DIY chocolate bark in my future!

HalloweenBark2

Dark Chocolate Halloween Bark
(adapted from Minimalist Baker)
Makes 1 pan

1 cup cacao butter, divided
1/3 cup maple syrup
1 cup unsweetened cocoa powder
1 tsp. vanilla extract, divided
Candy corn, optional
Sprinkles, optional

Line a baking pan with parchment an set aside.

In a double boiler over medium heat, melt 1 cup cacao butter. Once melted, remove from heat and whisk in maple syrup until thoroughly combined. Once completely combined, whisk in cocoa powder and vanilla. Taste and add more syrup if needed. Pour onto prepared baking pan.

Add candy corn and sprinkles between ghosts. Refrigerate until set – at least an hour and a half. Once completely cooled and set, break into pieces.

No-Bake Chocolate Peanut Butter Pie

This pie, you guys, this pie.

I whipped this up for my husband’s birthday and I’m pretty sure it was more well-received than any cake I’ve made him. It’s hard to argue with creamy peanut butter, chocolate and an Oreo crust. If you’re a chocolate-peanut butter lover like me, you need to make this ASAP. It’s really just that good.

PeanutButterChocolatePie

No-Bake Chocolate Peanut Butter Pie
(from Kevin & Amanda)
Makes 1 pie

1 package Oreos
1 cup butter, divided
1 1/2 cups + 2 Tbsp. creamy peanut butter, divided
1 cup powdered sugar
1 cup chocolate chips
1/2 cup heavy whipping cream

Crush the Oreos in a food processor or with a rolling pin. Stir together with 1/2 cup melted butter. Press into a pie pan or spring form pan. Freeze for 10 minutes or until set.

While the crust is in the freezer, beat together the remaining butter, 1 1/2 cups peanut butter and 1 cup of powdered sugar, until smooth and creamy. Spoon into the crust and gently smooth. Place back in the freezer.

In a heat-proof bowl, add the chocolate chips and remaining peanut butter.

In a saucepan, bring the whipping cream to a rolling simmer over medium-high heat. Pour the hot cream over the chocolate chips and peanut butter. Let stand for 5 minutes and then whisk until smooth. Pour over the peanut butter layer and smooth out. Refrigerate, covered, for at least an hour before serving.

 

Peanut Clusters

For the last few years, I’ve participated in a cookie swap with some of my foodie friends. Last year, we got an awesome box of sweets from Amber. Our favorite of everything was these peanut clusters so I knew I had to put them on our treat list for this year. For the past week, I’ve pretty much been throwing them in everyone’s face saying, eat this! They’re amazing!

They’re also pretty much crack, so if you do make them – and you know you want to – be prepared to eat more than your fair share.

These are so good and they’re so easy to make that they’ve earned a spot on our must-make-every-year list.

PeanutClusters

Peanut Clusters
(from Sugared Whisk)
Makes about 4 dozen 3″ clusters

16 oz. unsalted, dry roasted peanuts
16 oz. salted cocktail peanuts
12 oz. bag semisweet chocolate chips
12 oz. bag milk chocolate chips
20 oz. peanut butter chips
32 oz. white almond bark or vanilla candy melts

In the slow cooker: layer all the ingredients and cook on low for 2 hours. Stir to combine and if not everything is melted, cook for an additional 30 minutes. Drop by spoonfuls onto parchment lined cookie sheets and let sit at room temperature for 1-2 hours to solidify.

On the stovetop: Stir everything together over low heat. Stir regularly, until all evenly melted. Drop by spoonfuls onto parchment lined cookie sheets and let sit at room temperature for 1-2 hours to solidify.