Neapolitan Icebox Cake

Retro back to the 70's with this Neapolitan Icebox Cake. Mine doesn't look all that pretty, but it tastes delicious! 

Neapolitan Icebox Cake

3 ~ 8oz bricks cream cheese, at room temperature
2 cups whipped cream
1 cup confectioners’ sugar
2 teaspoons vanilla extract
2 tablespoons strawberry milk syrup
12-14 chocolate sandwich cookies
Chocolate shavings and/or sprinkles, for garnish


Line a standard loaf pan with plastic wrap so that it covers the bottom and sides and there is a good amount of overhang. Set aside.

Place 1 1/2 cups of the cream cheese into a large bowl or the bowl of your stand mixer and whip with a whisk attachment until a little fluffy. Add in 1/2 cup of the confectioners’ sugar and 1 teaspoon of the vanilla and whip. Add in1 cup of the whipped cream and fold it in with a spatula. Transfer to a separate bowl and set aside.

Using the original bowl and whisk attachment or beaters, whip the remaining cream cheese until a little fluffy. Add in 1/2 cup confectioners’ sugar and 1 teaspoon of vanilla, as well as the freeze-dried strawberry powder or strawberry milk syrup and whip until smooth. Add the remaining 1 cup whipped cream and fold it in with a spatula.

Scoop about half of the vanilla mixture into the prepared loaf pan and spread into an even layer. Top with a layer of the cookies. Scoop about half of the strawberry whipped cream mixture onto the cookie layer and spread evenly, then top with more cookies. Repeat these layers once reserving some of the whipped cream mixtures for decorating if desired, ending with a layer of cookies.*

Wrap the overhanging plastic wrap over top, pressing down lightly to ensure that everything is tightly packed. Place the cake along with any remaining whipped filling in the refrigerator for at least 12 hours. (or up to 3 hours in the freezer for a quick set) ** This will ensure that the crunchy cookies become almost cake-like.

To unmold, unwrap the top of the cake and invert the pan onto a serving dish. Using the plastic wrap to assist, remove the pan then peel away the plastic wrap. Use any remaining whipped filling to decorate the cake then sprinkle with chocolate shavings or sprinkles. Slice with a warm sharp knife and serve.

*I was lazy and did just three layers: strawberry, chocolate cookies, and vanilla.

**I used a brownie cookie that was a soft cookie and did the quick set in the freezer.

German Chocolate Cheesecake

Growing up, I loved German Chocolate Cake, so why not the same flavors in a Cheesecake? 

German Chocolate Cheesecake

Crust
1 1/2 cups crushed Graham Crackers
2 Tbs. sugar
1/4 cup butter, melted

Filling
2 (8 oz.) pkg. cream cheese, softened
4 oz. Baker's German Chocolate, melted and cooled
2/3 cups sugar
2 Tbs. powdered baking cocoa
5 eggs, lightly beaten
1 tsp. vanilla extract
1 tsp. almond extract

Topping
1 cup flaked coconut
1 cup chopped walnuts or pecans
1/3 cup brown sugar
1/3 cup half and half cream
5 Tbs. of butter

Preheat oven to 500 degrees.

In a small bowl, combine the crumbs, sugar and butter. Press in the bottom of a 9" springform pan. Place the pan on a baking sheet and bake for 10 minutes.  Remove and allow to cool.

In a mixing bowl beat cream cheese until it's smooth.  Beat in the German chocolate, sugar and cocoa. Add eggs and beat just until combined.  Add the vanilla and almond extracts.

Place the springform pan on a cookie sheet and pour batter into the pan. Bake cake at 500 degrees for 10 minutes. Reduce oven temperature to 200 degrees (prop oven door open with a wooden spoon until temperature reduces). Bake until the cheesecake perimeter is set but center jiggles like Jell-O when the pan is tapped, about 1 hour longer. Allow to cool for about another hour.  Refrigerate for about 4 hours or overnight.  

Combine the topping ingredients in a saucepan over medium heat.  Bring to a boil.  Boil and stir constantly for 3 minutes.    Allow the topping to cool completely.  

When it has cooled sufficiently, remove the sides of the springform pan and spread the topping evenly over cheesecake.  Serve.  Refrigerate leftovers. (if there are any!) 

Chocolate Swirl Delight

 

1 1/2 boxes (13 oz each) Swiss Cake Rolls
2 3/4 cups Milk
2 pkgs (3.9 oz each) Instant Chocolate Fudge Pudding Mix
2 cups Whipped Topping

Cut each cake roll into six slices. Reserve any broken chocolate coating for garnish. Line the bottom and sides of a spring from pan with cake slices, covering completely. 

Whisk milk and pudding mixes for about 2 minutes. It will be thick. Spread on the bottom layer of cake rolls. Cover with whipped topping. Sprinkle with the broken chocolate pieces. Refrigerate for 2 hours before serving. 

Homemade Fudgesicles

These are a great quick treat to whip up the night before a party, birthday or any event. The kids, big and little, loved them this past weekend! They loved unwrapping them, but they loved eating them even more! 

I used disposable little (4 oz) paper cups and food grade popsicle sticks. It made it so easy to make and no cleanup! The recipe made 18 fudgesicle cups.

Homemade Fudgesicles

18 ~ 4oz paper cups
18 popsicle sticks

1 pkg Dove Milk Chocolate Pudding mix* (3.03 oz)

2 1/2 cups milk

Whisk together pudding mix and milk until smooth. It will thicken slightly. Pour it into each cup leaving about 1/4 inch or so from the top. Place in the freezer until a little firm and then remove and insert popsicle sticks. (it's much easier than trying to wrap them to make them stand up.) Return to the freezer until ready to serve. 

To serve, snip the lip of the cup, and pull to unravel the paper cup from the fudgesicle.  Enjoy!

*You can use any chocolate flavor pudding mix you like. We like milk chocolate.

No Bake Chocolate Mousse Pie

This is an easy, no bake recipe. You can use a pre-made pie crust, and the rest is simple! 

Graham Cracker Pie Crust*

8 oz Cream Cheese, softened
1/4 cup Sugar
2 cups Milk Chocolate Chips
1/2 cup Heavy Cream
8 oz Whipped Topping

Combine cream cheese and sugar in a large bowl. Mix until smooth and sugar is dissolved.

In a glass bowl, place chocolate chips and heavy cream and microwave 30 seconds at the time until melted. Whisk until smooth and combined. Let cool to room temperature.

Pour chocolate mixture into cream cheese mixture. Mix until combined. Add whipped topping and mix on low until combined and fluffy. 

Pour into pie crust. Refrigerate for several hours or do a quick set in the freezer.

Garnish with more whipped topping and a few chocolate chips. 

* For homemade pie crust...

1 1/2 cups Graham Cracker Crumbs
1/4 cup Sugar
4 T melted Butter

Combine and press into the bottom of a pie pan/plate. 

A Request for Too Much Chocolate Cake for the Hubby's Birthday Today!

I made this cake for my hubby's birthday today. He says, "There's no such thing as too much chocolate!" Here's the recipe. It's my kind of baking... simple, easy, very little measuring and just plain good! I did use Cream Cheese Icing at his request! 

Too Much Chocolate Cake

1 (18.25 ounce) package devil's food cake mix

1 (5.9 ounce) package instant chocolate pudding mix
1 cup sour cream
1 cup vegetable oil
4 eggs
1/2 cup warm water
2 cups mini semisweet chocolate chips

Preheat oven to 350 degrees.

In a large bowl, mix together the cake and pudding mix, sour cream, oil, beaten eggs and water. Stir in the chocolate chips and pour batter into a well-greased 12 cup Bundt pan.* Bake for 50 to 55 minutes, or until a wooden toothpick inserted comes out clean. Cool cake thoroughly in pan at least an hour and a half before inverting onto a plate If desired, dust the cake with powdered sugar.

* I didn't have my Bundt pan so I used 2 8x8 pans. 

Happy World Chocolate Day!

It is World Chocolate Day! Is there a better way to celebrate than with chocolate? Check out some of my favorite recipes featuring chocolate. Happy World Chocolate Day!

Four Layer Chocolate Dessert

Chocolate Chip Cheese Ball

Cheesecake Brownies and a Cheesecake Brownie Sundae

Chocolate Potato Chip Cookies

Chocolate Ice Cream

Chocolate Drizzled Coconut Macaroons

Chocolate Cream Pie

Banana Cream Chocolate Eclair Pie

Mama's One Minute Chocolate Icing

Chocolate Caramel Brownie Tartlets

Enjoy and Happy World Chocolate Day!

Mama's One Minute Icing

1 cup granulated sugar

1/4 cup cocoa

1/4 cup butter

1/4 cup milk

1 teaspoon vanilla

Mix sugar, cocoa, butter and milk together. Over medium heat, bring to a boil and boil for 1 minute. Add vanilla. Cool partially, then beat with a mixer for 3 minutes or until spreadable consistency.

This is not a fluffy kind of frosting that you use to decorate a cake. I did use it on the layer cake in the picture, but this is more of a icing that would go on a sheet cake, like Texas Sheet Cakes. The mixture will harden some, but it definitely shouldn't be soupy. Be careful not to heat it over too high a heat, or the sugar will start to turn to candy, which will make the mixture grainy. Spread on the cake quickly and let it set until completely cooled. 

Chocolate Buttercream Icing

It's not a great picture, but this is my homemade Chocolate Buttercream Icing. It's an old recipe, but a goof proof one, which is good for me!!! It seems like a recipe gone bad after adding all the sugar. The icing is very dry, but after adding the milk, it whips right up into the perfect spreading consistency! 

½ cup solid vegetable shortening

½ cup (1stick) butter, softened

¾ cup cocoa

1 teaspoon vanilla extract

4 cups sifted confectioners' sugar (Powdered Sugar)

3-4 tablespoons milk

In large bowl, cream shortening and butter with electric mixer. Add cocoa and vanilla. Gradually add powdered sugar, one cup at a time, beating well on medium speed. Scrape sides and bottom of bowl often. When all sugar has been mixed in, icing will appear dry. Add milk and beat at medium speed until light and fluffy. Keep bowl covered with a damp cloth until ready to use. 

Dark Chocolate Fudge Crinkle Cookies

I wanted to do something different with the cake mix I had on hand. I researched how to turn cake mixes into cookie dough. I decided to turn them into crinkle cookies. They are very easy, pretty and festive looking for the holidays!

1 box Duncan Hines Dark Chocolate Fudge Cake Mix

2 eggs

1/3 cup Oil

Powdered Sugar

Preheat oven to 350 degrees.

Combine cake mix, eggs and 1/3 cup vegetable oil using a hand mixer or wooden spoon.

Form teaspoon size balls or scoop with a cookie scoop and roll in powdered sugar. Place on an ungreased cookie sheet or baking pan about 2 inches apart. Cook for 8-10 minutes.

Banana Cream Chocolate Eclair Pie

Crust:
1 cup water
1/2 cup butter
1 cup all-purpose flour
4 large eggs

Filling:
1 (8 ounce) package cream cheese, softened
1 box banana cream instant pudding
1 1/2 cups milk

chocolate syrup, for garnish

Preheat oven to 400. Lightly grease a 9"X13" glass baking pan. (I used a large torte dish.)
In a medium saucepan, melt butter in water and bring to a boil. Remove from heat. Stir in flour. Mix in one egg at a time, mixing completely before adding another egg. Spread mixture into pan, covering the bottom and sides evenly. Bake for 25-30 minutes or until golden brown. Remove from oven and let cool.

 I ran out of all-purpose, so I used self-rising.
What could it hurt? LOL

The filling would come to the top in a regular crust! LOL

Whip cream cheese in a medium bowl until smooth. In separate bowl, beat the pudding mix and the milk for 3 minutes and put in the fridge until set. Slowly add pudding to cream cheese, beating until there are no lumps. When the crust is completely cooled, pour in filling. Refrigerate the pie until set well. Serve with whipped cream and a drizzle of chocolate syrup.

I didn't have any whipped cream, but I don't think it needs it!

PIE! Chocolate Cream and Coconut Cream Pies

I came across a recipe, in my Mama's recipe box, for a basic cream pie that you can turn into almost any kind of pie that you want. With this basic recipe I made these two pies: Chocolate Cream Pie and Coconut Cream Pie! The recipe is basically a Vanilla Cream. It's very easy. The only advice I would have for a beginner, is to practice tempering eggs before hand. I am always super careful not to end up with scrambled eggs in my pie base! LOL

Custard Pie Base:
3/4 cup sugar
1/4 cup corn starch
1/4 tsp Kosher salt
3 cups milk
3 egg yolks
1 1/2 tbsp butter
1 tsp vanilla

1 Homemade Pie Crust, click for the recipe.
Prepare the pie crust in a 9 inch pie pan and cool completely.

In a medium sauce pan, off heat, mix together sugar, corn starch and salt. Stir in milk until smooth. Cook over medium heat, stirring constantly until the mixture boils and thickens. Remove from heat and add a very small amount of the hot mixture to the yolks and stir. Keep adding the hot milk mixture to the yolks until warm. Slowly add the egg yolk mixture to the milk mixture, whisking/stirring as you go. Return the sauce pan to the heat and cook until it just comes to a bubble. Remember to keep stirring to prevent scorching! Remove from heat and add butter and vanilla. Pour into a baked, cooled pie shell. Refrigerate for 2-3 hours or until set. 

For the Coconut Cream Pie...
Add 1 1/2 cups sweetened flaked coconut when you add the butter and vanilla. Stir to combine and pour into the pie shell.

For the Chocolate Cream Pie...
Add 1 1/2 cups of Semi-Sweet Chocolate chips when you add the butter and vanilla. Stir until melted and pour into the pie shell.

More Pies...

Banana Cream Pie... Cool the filling until just warm. Cut up 3 bananas and place them in the pie shells and pour filling over the bananas. 

Butterscotch Cream Pie... Replace the sugar with Brown Sugar. (firmly packed 3/4 cup)

Coconut Macaroons drizzled with Chocolate

1 (14 oz) bag flaked coconut
1/4 cup flour
3/4 cup sugar
4 egg whites, whisked
1/2 tsp vanilla
Melted Chocolate, for dipping

Preheat oven to 325 degrees. Line a baking sheet with parchment paper.

In a small bowl whisk vanilla and egg whites. In a large bowl, combine sugar, flour and coconut. Stir in egg whites.  Drop by spoonfuls about 2 inches apart. Bake for 15-17 minutes until light brown. Dip in chocolate. Cool and store in an airtight container or freeze for a later celebration.

 Plain Coconut Macaroons

Boxed for Christmas and waiting in the freezer! :-)

Chocolate Peppermint Bark

This candy is easy as pie. Well, not really, because baking pies is not all that easy for me. ANYWAY... this candy is very easy, and the possibilities are endless on the ingredients!

1 cup, 6 oz White Chocolate Chips

1 cup, 6 oz Semisweet Chocolate Chips

1/2 cup crushed Peppermint candies

In a microwave safe bowl, melt the chocolate. Heat chocolate in short periods, (10-20 seconds depending on your microwave) stir in between heating. Repeat with the white chocolate. Stir in about 4 teaspoons of the candies in each bowl. 

Line a baking sheet with parchment paper. Alternating the chocolate and white chocolate, pour pools of each onto the baking sheet. With a butter knife, swirl the chocolate and white chocolate together to create a marble effect. Sprinkle with remaining candies. Chill until firm and break into pieces. Store in an airtight container in the frig or freeze well ahead of time.

ENJOY!

Thin Mint Fudge

Tis the season for cookies and candies! I love this season! The hubby loves to bake cookies and make candies! Easy for me! LOL

1 1/2 tsp butter, room temp
2 cups semisweet chocolate chips, 12 oz
1 can sweetened condensed milk, 14 oz divided
1 tsp vanilla extract
1 cup vanilla or white chocolate chips
3 tsp peppermint extract
1-2 drops green food coloring

Line an 8X8 square pan with foil. Butter the foil and set aside. In a heavy saucepan, melt chocolate and 1 cup sweetened condensed milk over low heat. Stir constantly until melted and smooth. Take off heat and add vanilla. Spread half the mixture in the 8X8 pan. Refrigerate until cooled and firm. Set the remaining chocolate aside.

In another heavy saucepan, melt the vanilla and the remaining sweetened condensed milk over low heat. Stir constantly until melted and smooth. It will be very thick. Take off heat and add peppermint extract and food coloring. Spread evenly over the chocolate layer and refrigerate until cooled and firm. (about 10 minutes)

Reheat the chocolate mixture over low heat until spreadable. Spread on top of the mint mixture. Cover and refrigerate overnight or until completely cooled and firm. Lift the fudge out using the foil. Turn out onto a cutting board and gently peel off the foil. Cut into squares. Store in an airtight container in the refrigerator or freeze to save for a party later.

Chocolate Ice Cream

I get major brownie points for making this one for the hubby! He loves chocolate, and he loves ice cream!!!

2 cups heavy cream
1 cup milk
1/2 cup cocoa powder
2/3 cup milk chocolate chips
5 large egg yolks
1 1/4 cups granulated sugar

In a medium saucepan over medium heat, combine cream, milk and cocoa. Whisk to combine. Bring to a simmer. Remove from heat and stir in chocolate chips until completely melted. Set it aside to cool slightly.

In a stand mixer, beat together egg yolks and sugar until well combined and thickened a little. Drizzle about 1/4 cup of milk mixture to the egg and sugar mixture, while continuing to beat so you don't cook the eggs yolks. Repeat 2 more times adding 1/4 cup of milk mixture to the egg mixture.

Stir egg mixture back into saucepan the milk mixture. Place back on stove and bring back to a simmer. Stir until mixture thickens slightly. Remove from heat and strain into a medium bowl to remove any lumps that may have formed. Cool to room temperature.

Wrap with plastic wrap and completely freeze mixture in freezer for 4 hours or overnight.

Chocolate Potato Chip Cookies

The hubby likes making chocolate chips (potato chips dipped in chocolate) at Christmas time, when we are making our candies. Only problem is, he eats them as fast as he makes them. Well, I saw some cookies that follow along the same taste combo as that and decided to make some of my own! I made them last year at Christmas time, and they were a huge hit! It's about time to get started on some more! :-)

Cookies:
2 sticks (1 cup) butter, at room temperature
1 cup sugar, divided
1 teaspoon vanilla extract
1/2 cup mini chocolate chips
1/2 cup finely crushed potato chips
2 cups all-purpose flour, sifted

Chocolate Dip, Potato Chip & Kosher Salt Finish:

4 ounces semi or bittersweet chocolate, finely chopped
1 tsp butter

¼ cup crushed potato chips
1 1/2 tsp Kosher salt

Preheat the oven to 350 degrees.

In a large bowl, cream together the butter, 1/2 cup of the sugar, and vanilla. Add the chocolate chips and potato chips and stir well. Add the flour and stir to combine.

Place the remaining 1/2 cup sugar in a shallow bowl. Form the mixture into small balls, about 1 tablespoon each, roll in sugar, and place on an ungreased baking sheet. 

Using a heavy flat-bottomed glass flatten the cookies on the baking sheet, dipping in sugar before flattening each cookie. Bake the cookies until light golden brown, 14 to 16 minutes depending on your oven. Transfer to a wire rack to cool completely.

Melt the chocolate and butter in the microwave (only about 15 or 20 seconds at a time) and stir until smooth. Dip half of each fully cooled cookie in the chocolate, and sprinkle with crushed chips and Kosher salt. Let dry and harden wax paper or put them in the fridge. Store cookies in an airtight container in a cool place.

Cheesecake Brownies and a Cheesecake Brownie Sundae

The hubby's birthday was this past Thursday, and he has a very big sweet tooth. Unfortunately, since my van broke down, I haven't been able to shop for him. I scrounged around the kitchen and found a brownie box mix. I had a few eggs and some cream cheese and voila!

I mixed the brownies up like the package said using an extra egg for the 'cake-like' texture. I poured it in a greased and floured 10 inch cake pan and mixed up the cheesecake layer...

1 8oz cream cheese, room temp
1/3 cup sugar
1 egg
1 tsp vanilla

Mix together with a mixer until combined. Do not over mix. Pour over the brownie mix. Most people swirl the mix for that pretty look, but I think the tastes mix and kind of weaken the cheesecake flavor. Bake for 45-55 minutes or until set and the sides start to pull away from the pan. Cool completely and chill for a couple of hours.

For the sundae:
Slice a wedge and add vanilla ice cream and homemade chocolate syrup!

A Bum's Rum (Chocolate) Cake

For a while now, I have been telling you about these wonderful cakes from A Bum's Rum Cake. They are the best rum cakes, hands down, that I have ever eaten! They had a contest on their Facebook page and ...

"I Won! I Won! I Won!!!"

My Chocolate Rum Cake has arrived!!!

This is such a professional job by A Bum's Rum Cake!

Simply gorgeous packaging!!!

... and my son gets ticked off for my prolonging the process.

He says, "You better start clicking pics fast,

because I'm tearing into this sucker!!!"

Beautiful... Notice he's moving so fast that he's a blur! LOL 

Such a beautiful cake, and so moist that it shines!

The flavor is a perfect combination of chocolate and rum.

It simply melts in your mouth !! 

He sliced a piece, stabbed at it with his fork,

and it kept falling apart.

Rookie mistake... "Son, read the label."
He reads, "So moist you'll need a spoon!... Oh!"
So he goes for the fingers!

So, good that he licks his fingers! :-)

A Bum's Rum Cake, a big ole cup of milk

and Mama's picture in the background! :-)

The cake came in Tuesday afternoon

and only 1/4 of the cake was eaten that night.

I got home Wednesday night, and this was all that was left!

I went in my son's room, and before I could say anything...

 he laughed and then went and ate the rest!

What better testimonial than a teenager???

For more information visit A Bum's Rum Cake. Order a vanilla, chocolate or coconut rum cake! Better yet, order the Halloween Trio Special for a wonderful deal! Click here for the Halloween Trio Special Deal !!!