Tag: chocolate

Black Forest Cheesecake

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. I have to, it’s just the way it is. 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. Heck, I’m pretty darned proud of my total lack of baking skills now!

Black Forest Cheesecake

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! I’m a huge, huge fan of cheesecakes and this version is just another great reason why. You just can’t beat them for flavor, appearance and simplicity!

Also try my no-bake red velvet cheesecake. It’s one of my wife’s all-time favorites! She’s always on the look-out for something red velvet and the cheesecake more than satisfied her taste buds!

Inspired by a recipe from Kraft.

Black Forest Cheesecake
Print Pin
5 from 1 vote

Black Forest Cheesecake

 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.
Course Dessert
Cuisine American
Keyword cheesecake
Prep Time 30 minutes
Cook Time 5 hours 30 minutes
Total Time 6 hours
Servings 2 pies
Calories 2146kcal
Author Based on a recipe from Kraft

Ingredients

  • 4 8 ounce 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 pie crusts pre-made Oreo or chocolate pie crusts
  • 2-3 cups Cool Whip topping thawed
  • 1 21 ounce cherry pie filling

Instructions

  • 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.

Nutrition

Calories: 2146kcal | Carbohydrates: 250g | Protein: 33g | Fat: 114g | Saturated Fat: 51g | Trans Fat: 1g | Cholesterol: 451mg | Sodium: 999mg | Potassium: 1037mg | Fiber: 11g | Sugar: 147g | Vitamin A: 1460IU | Vitamin C: 1mg | Calcium: 352mg | Iron: 12mg

Nutritional values are approximate.

Chocolate with Nutella Milkshake

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.

Chocolate with Nutella Milkshake

I love making and drinking milkshakes like this chocolate with Nutella milkshake. 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
Print Pin
5 from 1 vote

Chocolate with Nutella Milkshake

his 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. 
Course Dessert
Cuisine American
Keyword chocolate, milkshake, nutella
Prep Time 5 minutes
Total Time 5 minutes
Servings 2
Calories 313kcal
Author Mike

Ingredients

  • 2 cups vanilla ice cream
  • 3-4 teaspoons Nutella
  • chocolate syrup
  • milk
  • whipped cream toasted nuts and maraschino cherry, optional

Instructions

  • 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.

Nutrition

Calories: 313kcal | Carbohydrates: 36g | Protein: 5g | Fat: 17g | Saturated Fat: 11g | Cholesterol: 58mg | Sodium: 109mg | Potassium: 293mg | Fiber: 1g | Sugar: 32g | Vitamin A: 556IU | Vitamin C: 1mg | Calcium: 177mg | Iron: 1mg

Nutritional values are approximate.

Grasshopper Thin Mint Bark

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!

Grasshopper Thin Mint Bark

Be careful when adding the peppermint 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
Print Pin
5 from 1 vote

Grasshopper Thin Mint Bark

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!
Course Snack
Cuisine American
Keyword bark, mint
Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings 24
Calories 318kcal
Author Based on a recipe from The Brown Eyed Baker

Ingredients

Instructions

  • 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.

Nutrition

Calories: 318kcal | Carbohydrates: 32g | Protein: 3g | Fat: 20g | Saturated Fat: 12g | Trans Fat: 1g | Cholesterol: 8mg | Sodium: 28mg | Potassium: 242mg | Fiber: 2g | Sugar: 27g | Vitamin A: 23IU | Vitamin C: 1mg | Calcium: 74mg | Iron: 2mg

Nutritional values are approximate.