I can’t bake, and I’m not afraid to admit it. But that doesn’t mean I can’t throw together a simple delicious pie or cheesecake. I haven’t yet graduated to making my own crusts, so I ‘cheat’ and grab those pre-made ones from the store. This Black Forest cheesecake came out fantastic despite my lack of baking skills. A nice chocolatey flavor, perfect texture, and topped with yummy tart cherries. Dangerously good.
What I do differently next time I make a Black Forest cheesecake? Nothing. Not a thing. Well, ok, I might double the recipe and make four cheesecakes instead of just two. I’ll be taking a few of these to our next family holiday get-together, that’s for sure!
Also try my no-bake red velvet cheesecake. It’s one of Anita’s all-time favorites!
Black Forest Cheesecake
Servings 2 pies
- 4 8 ounce packages cream cheese, softened
- 1 cup sugar
- 1 teaspoon vanilla extract
- 1 cup sour cream
- 6 ounces semi-sweet chocolate melted per package instructions
- 4 large eggs
- 2 pre-made Oreo or chocolate pie crusts
- 2-3 cups Cool Whip topping thawed
- 1 21 ounce can cherry pie filling
Pre-heat your oven to 325º F.
Place cream cheese, sugar and vanilla into the bowl of a mixer and mix until blended.
Add the sour cream and chocolate and blend.
With the blender running, add the eggs one at a time until blended.
Divide mixture between the two pie pans (they'll be pretty full) and bake 40 minutes or until the center is almost set.
Let cool completely then refrigerate for 4 hours.
Spread Cool Whip over tops of cheesecakes.
Serve slices with a spoonful or two of the cherry pie filling.
I love the flavor of Nutella. That great chocolatey, creamy, nutty taste is great in a milkshake. Perfect on a hot summer day. Or any day for that matter. This chocolate with Nutella milkshake is pretty much a to-taste affair. A little of this, a little of that. It’s not like you can mess it up. Serve this in a chilled milkshake glass and share it with your Sweetie! I topped this with whipped cream, toasted peanuts and a maraschino cherry.
I love making and drinking milkshakes. They remind me of my days as a kid when I could drink as many of them as I could find. I have to exercise a bit more control now, but I still enjoy them. Try my cola, maple bacon (yes, bacon), and old fashioned malted milkshakes.
For more Nutella goodness, make my Nutella pretzel brownies.
Chocolate with Nutella Milkshake
- 2 cups quality vanilla ice cream
- 3-4 teaspoons Nutella
- A few squirts of chocolate syrup
- Whipped cream toasted nuts and maraschino cherry, optional
Place all ingredients up to the milk into a blender. Blend until the desired consistency is achieved, adding more milk if needed.
Pour into a chilled milkshake glass and top with whipped cream, toasted nuts and a maraschino cherry.
This grasshopper thin mint bark is flat-out addicting. Minty white chocolate, colored green, with semi-sweet chocolate, topped with crumbled Thin Mint Girl Scout cookies! My goodness my it was like a mint avalanche!
Be careful when adding the mint extract. It’s some powerful stuff. A little bit goes a long, long ways. And make sure you let the mixture cool completely before breaking it up. You want it to set really good first.
This is a great bark to serve up around St. Patrick’s day. The perfect thing to drink with grasshopper thin mint bark? A shamrock shake, of course!
For the fall you can’t go wrong with my Halloween bark.
Grasshopper Thin Mint Bark
- 24 ounces white chocolate chips
- 1 1/2 teaspoons mint extract
- Green food coloring
- 24 ounces semi-sweet chocolate chips
- 1 box Girl Scout Thin Mint cookies
Line a baking sheet (approximately 13" x 18") with parchment paper.
Melt the white chocolate in a double boiler (or use a microwave, following the instructions on the package).
Remove from heat and stir in the mint extract and few drops of green food coloring (more or less, depending on how green you want it).
Spread evenly out onto the baking sheet. Place into the fridge or freezer until hardened, 15-30 minutes.
Melt the semi-sweet chocolate chips and pour on top of the green chocolate, spreading out evenly.
Break the cookies into small pieces and push into the melted chocolate.
Refrigerate or freeze for 15-30 minutes or until hardened.
Break into pieces and serve.
Store up to two weeks in the fridge.
I’m always thinking of other ways to use my Kernel Season’s spices. I have 20 different varieties. It’s like a bonanza of flavors. The chocolate marshmallow flavor is smooth and creamy with a hint of chocolate. It went great on French Vanilla pudding…
… and sprinkled over toasted marshmallows!
As always, Kernel Season’s pours well, tastes great, and just makes you happy! It rates very high on the ‘Mater Rater. I’ve tried several of Kernel Season’s flavors and I love them all: Kettle corn, Parmesan and Garlic, and Cheesy Jalapeno.