Since my world revolves around food, I always bring snacks when we go hiking. Sometimes it’s whatever I can find in my pantry. Sometimes it’s cake. (True story.)

Sometimes it’s my favorite snack bars from KIND. This is not an advertisement or endorsement, I just like them. I like that they’re made out of real food and I like that they taste good. My favorite so far is the Dark Chocolate Cherry Cashew bar because, duh, chocolate.

I ate one recently and found myself marveling over the delicious simplicity of fruit and nuts in a perfectly transportable bar when it hit me – I could easily make these myself!

With a little help from Jen’s own energy bar recipe on her website Use Real Butter (which you should check out, by the way) and guidance from the KIND ingredients list, I did just that.

It was as simple as pulsing some dried fruit in the food processor until it formed this rather unappealing looking gummy mass…

… then mixing in some nuts…

… drizzling with metled chocolate and BAM. Dark Chocolate Cherry Cashew Bars. If you play your cards right, you won’t even have to turn on your oven.

One thing I noted about the KIND Dark Chocolate Cherry Cashew Bars is that they don’t taste specifically cherry-y or cashew-y, and I find my bars turned out the same way. They are flavorful and satisfying though.

The dried fruit makes the bars just sweet enough and a bit chewy while the nuts give them some good crunch. I was a little afraid the chocolate would melt, but during a test hike over the weekend the bars held up just fine in my bag while we hiked through sunshine and enjoyed the nearly 80 degree weather. (80 degrees! In March!) Don’t leave them out in direct sun unless you want a big melty mess on your hands though.

Oh, and I highly recommend eating them with a view.

Dark Chocolate Cherry Cashew Bars

Adapted from Use Real Butter and KIND Bars
Makes about 14 KIND-sized (roughly 1 inch x 4 inch) bars

The dried fruit in this recipe is super sticky, which is great for holding the bars together but can be difficult to work with. To make it easier, spray all utensils, bowls and pans liberally with oil.

Ingredients

vegetable or olive oil spray
1/2 cup lightly salted cashews
1 1/4 cups (10-12 whole) medjool dates, pitted
1 cup dried cherries
1/4 cup dried cranberries
1 cup almonds, roasted *see note below
1/2 cup crisped rice
1/2 cup bittersweet chocolate chips (optional)

Directions

* You can purchase your almonds already roasted if you don’t want to turn your oven on. Or, buy raw almonds, spread out evenly on a sheet pan and bake at 350ºF for 10-15 minutes, stirring once. Keep an eye on them so they don’t burn!

Line an 8×8 baking pan with two layers of foil, leaving some overhang, and spray with oil. Coat the inside of a large mixing bowl with oil spray. Set aside.

In a food processor, pulse cashews until roughly chopped (no smaller than pea-sized pieces). Add to prepared mixing bowl. Spray food processor blade generously with oil. Add all fruits to food processor (dates through cranberries) and pulse until a sticky paste forms, scraping down sides as needed.

Add fruit paste to cashew pieces in mixing bowl. Add 1/2 cup almonds and crisp rice. Mix by hand until thoroughly combined. Press mixture firmly into prepared ban. Press remaining 1/2 cup almonds firmly into top. Chill in freezer for about 30 minutes.

Spray a sharp knife with oil. Remove bars by foil overhang, place on cutting board and cut into 14 bars.

Place chocolate chips in a small, microwave-safe bowl and heat in 30 second intervals until chips start to melt. Continue heating in 15 second intervals, stirring well between each, until melted and smooth. Drizzle over cut bars. Set at room temperature until chocolate is firm, 15-30 minutes.

Bars can be individually wrapped and stored at room temperature for a few weeks. If storing longer, place individually wrapped bars in a freezer bag and freeze. Remove from freezer 1 hour before eating.

No? Me neither. I found out while watching CBS Sunday Morning in my PJs over the weekend.

What I do know is that I love Oreos. I can’t remember ever not knowing and loving Oreos. I am first and foremost a chewy cookie lover, so it’s really saying something when I say Oreos are a favorite. Other childhood favorites have fallen out of favor with me over the years (I’m looking at you, Girl Scout cookies) but not the Oreo.

(For the record, I eat my Oreos the proper way – whole. No twisting apart or scraping out the filling first, and no milk to get in the way. Also, sometimes for breakfast.)

I found myself craving cookies and cream last week, so I immediately hit the store for a package of Oreos. It’s hard not to love a smooth creamy filling and crunchy chocolate cookies, right?

To get the best creamy to crunchy ratio, I decided to make tarts. Tart shells made of crushed Oreos, a creamy yogurt and cream cheese filling with more cookies, plus a few crushed cookies and a drizzle of chocolate on top.

It totally hit the spot.

I’m not going to lie – these Oreo Cookies and Cream Tartlets are as decadent as they are delightful. If you have a food processor they’ll come together very quickly. I love that they’re both slightly fancy and nostalgic. Sweet without being too sweet, these tarts taste something like an Oreo cheesecake. It’s my new favorite way to enjoy an old favorite.

PS. Did you see the big news? The Craving Chronicles now has a Facebook page!

Oreo Cookies and Cream Tartlets

Makes 4 4-inch tarts

I didn’t add any sugar to the filling because I didn’t think it needed any. I liked the contrast of the barely-sweet filling and sweet toppings, but if you think you might want it sweeter, add sugar to taste. I don’t recommend refrigerating the tarts for more than 4 hours as the cookies lose their crunch in the fridge.

Ingredients

15 Oreo cookies, crushed
4 tablespoons unsalted butter, melted

6 crushed Oreo cookies
4 ounces cream cheese, softened and cut into small pieces
3/4 cup plain Greek yogurt
1/2 teaspoon vanilla

12 or more Oreos, roughly chopped (for topping)
1/2 cup bittersweet chocolate chips (for topping)

Directions

Preheat oven to 350°F. Using baking spray, lightly coat 4 4-inch tart pans with removable bottoms. Set prepared tart pans on a baking sheet.

Add 15 Oreos to food processor and pulse until reduced to fine crumbs. With the food processor running, pour in melted butter. Pulse until it reaches the consistency of wet sand, scraping down sides if needed. Divide crumb mixture evenly among pans, about 3 tablespoons in each. Using the bottom of a measuring cup or glass, press crumbs firmly into tart pans to form a crust. Bake for 5 minutes at 350°F. Set aside to cool.

Meanwhile, add 6 more Oreos to food processor and pulse until roughly chopped. Add cream cheese, yogurt and vanilla. Continue pulsing until combined, scraping down sides if needed. Divide filling evenly among cooled tart shells.

Just before serving, microwave chocolate chips in a small, heat proof bowl in 15-30 second intervals on High, stirring between each, until melted. Top tarts with remaining chopped Oreos and drizzle each with melted chocolate.

Serve immediately, or if necessary, cover and refrigerate up to 4 hours. (Tarts shells and filling can be refrigerated overnight, though the crust will soften some. Top with chopped Oreos and melted chocolate just before serving.)

But wait, I’m getting ahead of myself.

You might have heard me rave about my addiction to Greek yogurt once or twice or two thousand times. Wanna hear a secret?

I used to hate yogurt.

Then I found pineapple Chobani. I can’t remember now what inspired me to try it – if my mom or a friend told me about it, or if the pineapple just caught my eye at the store – but it’s been a non-stop Greek yogurt fest in my house ever since. And after listening to me rave about it for months and months, even my husband is hooked on it now! You could say I’m a little obsessed.

Ok, maybe a lot obsessed.

When I heard Chobani was rolling out 3 new flavors in 2012, suddenly it was the only thing I could think about. I had to try those new flavors. After weeks of searching and disappointment, I finally found myself in the dairy aisle face-to-face with a freshly stocked shelf of Chobani and all three new flavors. I could not believe my luck.

Now I expected to love the Apple Cinnamon flavor, but the Blood Orange Chobani took me by surprise. Who knew blood orange yogurt could be so good? It’s something about the combination of tangy blood orange and rich, creamy Greek yogurt. I was suddenly inspired!

“Wouldn’t this make a fantastic cheesecake?”, I asked myself while I contemplated licking the now empty container.

“It would… but only if it also had a chocolate crust.”, I answered myself.

I firmly believe chocolate makes everything better.

My first attempt at making these cheesecakes was meant to feature blood orange red hearts for Valentine’s Day. Awwww.

But plans went awry.

After baking, the hearts looked like smudges.

I tried to fix them. (I made it worse.)

Exasperated, I shoved the cheesecakes in the freezer and started over, sans hearts. Thankfully my second attempt was less cute but much more successful.

At first bite you taste the vanilla cheesecake and chocolate crust, but as the blood orange gelatin on top melts, it hits your tongue with that floral, slightly bitter blood orange flavor. You get creamy, rich, crunchy and zesty all in one bite.

Not to mention that color will brighten any dreary winter day instantly.

It’s a good thing they’re small or I would have devoured a whole 9-inch cheesecake by myself.

But wait! I almost forgot to mention the best part. On top of getting this lovely recipe from me, Chobani wants to send one of you lucky readers 12 cups of the new flavors – that’s 4 Apple Cinnamon, 4 Blood Orange, and 4 Passion Fruit yogurts! They’re still hard to find in stores (they keep selling out at my store) so you’ll want to jump on this. All you have to do is follow the rules below.

Chobani Giveaway Rules

• This giveaway is open to US residents only.
• One entry per person, please.
• Winner will be chosen at random from all entries received.
• Entries will be accepted until 5:00pm EST Monday, February 20th, 2012.
• Winner will be announced no later than 5:00pm EST Wednesday, February 22nd, 2012.
• TO ENTER: Simply leave me a comment with your favorite Chobani flavor or the one you’re most looking forward to trying. Easy.
  (PS. Use a real email address so I can contact you later to claim your prize!)

Full Disclosure: Chobani sent me a case of the new flavors too. All opinions in this post are my own. I only like Valentine’s Day as an excuse to eat more chocolate. I have a terrible sense of direction. Beagles are my favorite. Also, I really need someone to come over to my house and help me eat all these cheesecakes.

The giveaway is closed and we have our winner – Congratulations Kerry!

Blood Orange No-Bake Mini Cheesecakes with Chocolate Crust

Adapted from Art of Dessert and Martha Stewart
Makes 9 mini-cheesecakes

I highly recommend using a mini cheesecake pan with removable bottoms for this recipe. Technically you bake the crust for these mini cheesecakes, but the cheesecakes themselves are unbaked which is why the blood orange gelatin sets so prettily on top. There are several cooling steps, however, so be sure to read through and plan ahead accordingly! These should definitely be made in advance.

Ingredients

4 – 5 sheets chocolate graham crackers, crushed
1 tablespoon sugar
4 tablespoons salted butter, melted

4 ounces cream cheese
3 tablespoons sugar
1/4 teaspoon vanilla
1 teaspoon lemon juice
1/4 cup + 2 tablespoons low or no-fat plain Greek yogurt
pinch of salt

7 tablespoons fresh squeezed blood-orange juice, strained
3/4 teaspoon unflavored gelatin powder (less than 1/2 packet)
2 tablespoons sugar
1/4 teaspoon cornstarch

Directions

Preheat oven to 350°F. Spray 12-cup cheesecake pan with removable bottoms generously with baking spray.

Break graham cracker sheets apart along scored lines and place in food processor. Pulse until reduced to fine crumbs. With the processor running, pour in melted butter. Continue to pulse until blended. Crumbs should stick when pressed together.

Divide crumbs evenly among 9 cups of the prepared 12-cup pan, about 1 tablespoon of crumbs each. Press crust firmly into place. (The bottom of a shot glass ended up being perfect for this task.) Bake at 350°F for 8-10 minutes. Cool.

Beat cream cheese in a stand mixer with the paddle attachment until smooth. Add sugar, vanilla, lemon juice, Greek yogurt and salt. Beat on low until smooth. Divide cheesecake mixture evenly among crusts. Smooth tops. Refrigerate for at least 4 hours or overnight.

Once cheesecakes are firm, prepare blood orange topping. In a small bowl add 2 tablespoons blood orange juice and sprinkle with unflavored gelatin powder. Let stand until gelatin softens, about 10 minutes. Meanwhile, bring 4 tablespoons blood orange juice and sugar to a boil in a small saucepan. In a small cup or glass, stir together remaining 1 tablespoon blood orange juice and cornstarch. Whisk into boiling mixture. Remove from heat. Stir in softened gelatin. Cool until warm, 5-10 minutes. (While waiting, you can further smooth the tops of your cheesecakes with a damp finger, if needed.)

Pour gelatin mixture evenly over prepared cheesecakes, about 1/2 tablespoon each. Refrigerate until gelatin is set, at least 20 minutes. Keep chilled until ready to serve. Garnish with blood orange zest if desired.

Store covered in refrigerator.

It’s a little bit less my favorite this year, though, because I despise both teams playing in the Super Bowl. Can both teams in the Super Bowl lose? There’s a first for everything, right?

Anyway, I’ll still be stuffing my face with party foods – maybe even more than usual since I won’t be watching the game.

I knew I wanted to make something sweet (duh) featuring beer (yes!) for our upcoming Super Bowl gathering with friends. At first I thought cupcakes, but then I thought cupcakes are kinda prissy for football. Plus I’ve already made Guiness and Bailey’s Irish Cream cupcakes that I’m pretty sure can’t be topped.

So then my thoughts turned to cookies. And caramel. (Still obsessed.) And let’s see… what goes with beer? Pretzels.

All in one cookie? Sure, why not! It’s the Super Bowl, after all.

(Sorry to spoil the surprise, Super Bowl friends.)

These cookies are an addictive pairing of salty and sweet that I love love love. I used a double chocolate stout to make the chocolate cookies and they are indeed very chocolatey. But I didn’t stop there. Nope.

I topped those soft cake-like cookies with a luscious salted caramel frosting and some crushed salty pretzels.

Oh.
My.
Goodness.

It’s a salty and sweet, crunchy and soft match made in heaven.

With beer, pretzels, caramel and chocolate, these unfussy, easy-to-make cookies were born for the starting line-up at your Super Bowl party.

Chocolate Stout Cookies with Salted Caramel Frosting & Pretzels

Printable Recipe
Adapted from Butter Me Up Brooklyn
Makes about 2 dozen 3-inch cookies

I used Snyder’s Butter Snaps pretzels because they’re my favorite. After trying it two different ways, I discovered it’s best to dip the frosted cookies into the crushed pretzels – that way you pick up more of the salty pretzel flavor on the cookies.

And don’t worry, the salted caramel frosting is really easy to make! It doesn’t even require a mixer.

Ingredients

1 1/2 cups flour
1/4 cup unsweetened cocoa
1 tablespoon dark cocoa (such as Hershey’s Dark Cocoa)
1/2 teaspoon salt
1/2 teaspoon baking soda
1 teaspoon baking powder
1/2 cup (1 stick) unsalted butter, at room temperature
1/2 cup dark brown sugar
1/4 cup sugar
1/2 teaspoon vanilla
1 egg
6 ounces stout beer (such as Young’s Double Chocolate Stout or Guinness)
1 1/2 cups bittersweet chocolate chips

1 batch Easy Salted Caramel Frosting (below)
1 bag of salted pretzels

Directions

Preheat oven to 350°F. Line two baking sheets with Silpats or parchment paper.

In a medium bowl, whisk together the flour, cocoa powders, salt, baking soda, and baking powder.

Beat butter with sugars with a mixer using the paddle attachment until light and fluffy, about 3 minutes. Add vanilla and egg and beat to combine. With the mixer on low, add flour mixture in thirds, alternating with the beer. Beat just until combined. Fold in chocolate chips with a spatula.

Chill dough in the fridge for about 15 minutes, or until firm enough to scoop.

Using a 2-tablespoon cookie scoop, scoop dough onto prepared baking sheets about 2 inches apart. Bake at 350°F for 15-17 minutes or until tops spring back lightly when touched. Cool on pan for 2-3 minutes, then transfer to a wire wrack to cool completely.

To Assemble
Crush pretzels into small pieces in a plastic storage bag using your hands, or with a food processor. Spread pretzel crumbs out in a pie plate or on a small baking sheet.

Only frost cookies once they have cooled completely. Working with warm frosting still in the pan, spread frosting on a few cookies at a time. Dip each cookie frosting side down in the pretzel crumbs, pushing lightly to make sure they stick. Frosting will dry as it cools, so work with only a few cookies for best results.

Easy Salted Caramel Frosting

Printable Recipe
Adapted from Betty Crocker

The trick with this frosting is to not add too much powdered sugar or it will be thick, stiff, and too sweet. Add only as much as you need to make it spreadable without being runny. Leave the frosting in the warm pan as you frost the cookies to make it easier to spread. It will set up as it cools.

Ingredients

1/2 cup (1 stick) salted butter
pinch of salt
1 cup packed dark brown sugar
1/4 cup heavy cream
1 teaspoon vanilla extract
1 cup + up to 4 tablespoons powdered sugar

Directions

In a medium saucepan, melt butter, salt and brown sugar over medium heat, stirring to combine. Bring mixture to a boil, stirring frequently. Boil unstirred for 1-2 minutes.

Remove from heat and immediately whisk in cream. (Careful! Hot caramel may spatter.) Whisk in vanilla. Cool 5-10 minutes, then stir in 1 cup powdered sugar. Whisk briskly to smooth out any lumps. If needed, add powdered sugar 1 tablespoon at a time (up to 4 tablespoons), whisking briskly between each addition, until frosting is firm enough that the whisk tracks don’t sink all the way back into the frosting.

Spread frosting over cooled cookies. (See instructions above.)

I wanted a cookie packed with the maximum amount of chocolate allowed by law. I wanted a cookie so rich and fudgy I would be satisfied with one, but would eat two anyway because they’re that good.

I baked these cookies to share with friends and family. I love making people happy through baked goods, but I’ve got to be honest here – I immediately regretted giving them all away. I should have kept them all for myself! Fortunately they’re easy to make and believe me, I have plans to make more very soon.

The name says it all. Fudgy Triple Chocolate Bliss Cookies. Here’s some math for you:

Melted chocolate
+ 2 kinds of cocoa powder
+ chocolate chips
= a chocolate overdose in the best possible way.

They’re a little chewy on the outside, but the inside stays dark and moist, almost like brownie batter.

These cookies are so packed with chocolate they probably should be illegal. Lucky for you, they’re not!

Fudgy Triple Chocolate Bliss Cookies

Adapted from Leela Cyd
Makes about 24 cookies

Ingredients

1 cup all-purpose flour
1/4 cup dutch-process cocoa powder
1/4 cup dark cocoa powder (such as Hershey’s Special Dark)
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup (1 stick) unsalted butter
4 ounces bittersweet chocolate, roughly chopped
1 teaspoon vanilla extract
2 large eggs
1 1/4 cups granulated sugar
1 1/2 cups bittersweet chocolate chips (such as Ghirardelli 60% chips)

Directions

Preheat oven to 325°F. Line 2 baking sheets with Silpats or parchment paper.

Whisk together flour, cocoa powders, baking soda and salt in a small bowl.

In a small saucepan, melt butter and chopped bittersweet chocolate over low heat, stirring frequently. Remove from heat. Stir in vanilla.

In the bowl of a stand mixer, beat eggs and sugar at medium speed until light yellow in color and satiny, about 3-4 minutes. With the mixer on low speed, slowly pour in chocolate mixture and mix until well combined. Add flour mixture and beat on low just until incorporated. Fold in the chocolate chips by hand with a spatula.

Scoop out dough with a 2 tablespoon cookie scoop and place 2-inches apart on prepared baking sheets. Bake at 325°F for 12 – 13 minutes. (The outside will be set but the centers should still be soft and slightly under-baked.) Cool on baking sheet for 3-5 minutes, then transfer to wire rack to cool completely.

Store at room temperature in an airtight container. Best enjoyed within one week.

My family decided to do mini desserts for Thanksgiving this year. I highly recommend this approach to holiday desserts. Everyone is always so stuffed after dinner they can barely choke down a whole slice of pie, let alone two. But mini desserts? Somehow everyone managed to find room for two or four of those.

Especially these bite-sized cranberry caramel filled shortbreads topped with chocolate ganache. I’ll give you a minute to really take all that in.

I took this amazing sweet tart cranberry caramel, …

dolloped it into crunchy, salty chocolate shortbread shells, and then topped it all off with a rich, creamy, decadent dark chocolate ganache.

If your mouth isn’t crying for one of these right now, you should probably see a doctor ASAP.

I know it probably sounds like I think everything I make is the Best Thing Ever, but these mini tarts are now near the top of my favorites list. They’re so good, my family advised me to quit my day job and open a bakery. I highly recommend you make some of these for your next holiday gathering.

Mini Cranberry Caramel & Dark Chocolate Cookie Tarts

Printable Recipe
Makes 24 or more bite-sized tarts

I had some trouble figuring out the best way to get these tarts out of the pan. Baking spray in my first, slightly less non-stick pan yielded some stuck shells that broke when I tried to get them out. Generously buttering my other very non-stick pan the second time had the shells pop right out, but left them somewhat crumble-y around the top. Whatever you do, generously grease your pan. If you have a mini cheesecake pan with removable bottoms, that would probably work best.

Ingredients

3/4 cup sugar
1 1/2 cups all-purpose flour plus 3 tablespoons
1/2 cup unsweetened cocoa powder
1/4 cup dark cocoa powder plus 1 tablespoon
1/2 teaspoon baking soda
1 1/4 teaspoons salt
15 tablespoons unsalted butter, cut into 3/4-inch cubes, at room temperature

1/2 to 3/4 cup Cranberry Vanilla Bean Caramel

1/2 heaping cup bittersweet chocolate chips, such as Ghirardelli 60% Bittersweet Chips
3 tablespoons heavy cream

Directions

Prepare the Cranberry Vanilla Bean Caramel according to directions. Chill. Can be done up to a week ahead.

Preheat oven to 350°F. Generously butter or coat with baking spray one 24-cup mini muffin tin, two 12-cup mini muffin tins, or a mini cheesecake pan.

In the bowl of a stand mixer, add sugar, flour, cocoa powders, baking soda and salt. With the paddle attachment, mix on low speed (with a towel over the mixer to keep the dust down) until combined. With the mixer is running on low, add butter a few pieces at a time, waiting a moment after each addition. Once all butter is added, continue to beat until sandy mixture gathers into a ball of dough.

Dump the dough out onto a floured or parchment/wax paper covered counter. Using your hands, form dough into a roughly 5 x 7-inch block. Cut block in half. Working with one half at a time, roll out dough to between 1/6 and 1/8 inch thickness. Using a 2-inch round cookie / biscuit cutter (or one slightly larger than your muffin tin cups), cut out rounds of dough. Gently place each dough round into a cup in the prepared muffin tin(s), folding over dough and smoothing sides as needed to form a shell. Gather scraps, re-roll, and cut out more circles just once. Using a small fork, lightly prick the dough at the bottom of each shell to prevent it from puffing up too much.

Bake at 350ºF for 12 minutes. Remove from oven, cool 1 minute. While tart shells are still hot, use the bottom of a slender glass (I used a shot glass) or the handle of a wooden spoon to reshape the hollow space in the shells for maximum filling space. Cool to room temperature.

With the tart shells still in the pan, spoon about 1 teaspoon of previously prepared cranberry caramel into each cup. Chill until caramel firms up. (You can speed this up by popping the whole thing in the freezer for 15-30 minutes.)

While caramel chills, make ganache. Warm chocolate chips and heavy cream in a small saucepan over low heat, stirring frequently, until a smooth chocolate ganache forms. Remove from heat and cool for about 5 minutes.

Place a dollop of warm (not hot) ganache on top of each filled tart. Chill until ganache is firm. Tap pan upside-down to release tarts.

Refrigerate tarts until ready to serve. Can be assembled 1-2 days ahead and kept refrigerated. The tarts can be enjoyed straight out of the fridge, but are best when set out at room temperature for about an hour before serving.

But they’re also so much more.

They’re symbolic of my life-long love of chocolate and peanut butter. A life that I celebrated lasting 30 whole years just this past weekend.

(I plan to eat peanut butter and chocolate for at least another 30 years.)

But they’re also symbolic of the love we share through food. I was initially inspired to make these decadent bites when I heard about the tragic death of Jennifer Perillo‘s husband. Wait, that sounds weird. You see, dozens upon dozens of people, many complete strangers, reached out to Jennie and honored her husband Mikey by making his favorite peanut butter pie in the days after his passing. I don’t know Jennie and you might not either, but the outpouring of love and support for her that I witnessed online was awe-inspiring. It even led to the creation of Bloggers without Borders, an organization that harnesses the power of bloggers for those in need. And it all started with food.

In my family food has always been an expression of love and it’s one of the reasons I enjoy baking so much today. So go. Make these and share them with someone you love.

Peanut Butter Chocolate Cheesecake Bites

Makes 12 bite-sized cheesecakes

I love (really, really love) cinnamon, so I added some to the graham cracker crust. You can skip it if you want. I also (really, really) love dark chocolate so that’s what I topped my bites with, but feel free to use milk chocolate if that’s you’re thing!

Ingredients

For the crust:
1 cup of graham cracker crumbs (7-9 graham crackers pulsed to crumbs in food processor)
1/2 teaspoon cinnamon (optional)
2 Tablespoons sugar
3 Tablespoons unsalted butter, melted

For the filling:
6 ounces cream cheese, softened
1/4 cup creamy peanut butter
1 large egg

For chocolate topping:
1/2 cup semisweet chocolate chips, such as Ghirardelli 60% chocolate chips
2 1/2 tablespoons heavy cream

Directions

Preheat oven to 375°F. Spray 12-cup mini muffin tin with non-stick spray.

Combine graham cracker crumbs, cinnamon and sugar in a food processor. Pulse to combine. With food processor running, drizzle in melted butter until mixture resembles wet sand. Divide evenly among muffin cups (about 1 tablespoon each). Press crust down firmly. (I used the bottom of a shot glass to get them nice and flat and compact!)

In a medium bowl, whisk together cream cheese, peanut butter and egg. (If needed, microwave cream cheese and peanut butter for 10-15 seconds to help combine.) Divide batter evenly among muffin cups (about 1 tablespoon each).

Bake at 375°F for 10-12 minutes, or until puffed (tops may crack) and no longer shiny. Cool on a wire rack to room temperature.

In a microwave safe bowl, combine chocolate chips and heavy cream. Microwave on high for 20 seconds at a time, stirring between, until chocolate is melted and a smooth ganache forms. (If your ganache turns out oily and gloppy, no biggie. Just add a little bit more cold heavy cream and stir until smooth.) Top cheesecake bites with a dollop of ganache. Eat any leftover ganache with a spoon (optional, but you know you want to.)

Store bites in fridge until ready to serve, or freeze. If frozen, thaw at room temperature.

It’s not.

What this ice cream is is a monumental test of your self control. First, you mix up the fudgey ice cream base and try not to do too many “quality control” tests by dipping your fingers in it. Then you cook up some caramel and mix that into the base, trying to remember that greedy fingers + hot caramel = ow ow ow. Then quick, shove it in the fridge and just try to forget about it for a day or two. Next comes churning, when you have to pour the pudding-like rich base into the ice cream machine without eating it all first. Then you let it churn and churn and churn, staring at it impatiently, silently willing it to please hurry. But that’s not all! Oh no, the worst part is yet to come.

Then you have to stick it in the freezer and not eat it for THREE. WHOLE. DAYS.

I’m pretty sure this kind of torture is outlawed in the Geneva Convention, but it’s so worth enduring. I will not hesitate to say this is the best chocolate ice cream I’ve ever had, and I’ve had a lot. It’s creamy and rich and intensely chocolatey. Everyone that tried it came to the same conclusion – it is exactly like eating a frozen truffle and it’s amazing.

Chocolate Truffle Ice Cream

Adapted from Bon Appetit
Makes about 1 quart (4 cups)

The melted chocolate provides most of the flavor in this ice cream, so now is the time to use the good chocolate you’ve been saving up. I didn’t have any high quality chocolate (because I ate it all) so I used 60% Ghirardelli chips, which worked very well.

Ingredients

7 ounces dark chocolate, chopped, or high quality chocolate chips (such as Ghirardelli 60%)
2 cups plus 2 tablespoons 2% milk
1/3 cup unsweetened cocoa powder
6 large egg yolks
11 tablespoons sugar, divided
1/4 cup heavy whipping cream
1/2 teaspoon vanilla

Directions

Set a saucepan with about 2 inches of water on the stove and bring to a simmer. Place chocolate in a medium, heat proof bowl. Set bowl over simmering (not boiling) water and stir gently until melted. Set aside.

Empty water from saucepan. Add milk and cocoa powder and whisk over medium heat until hot, steaming, and just about to boil. (Do not boil.) Remove from heat.

Prepare an ice bath using an extra-large bowl half filled with ice and water.

In a large, heat proof bowl, whisk egg yolks and 6 tablespoons sugar briskly until pale yellow and thick ribbons begin to form, about 2 minutes. (Can also be done with an electric mixer.) Whisking constantly, slowly pour hot milk mixture into egg yolks. Return mixture to saucepan. Add melted chocolate, whisking to blend. Stir over low heat until thickened and instant-read thermometer reads 175ºF. Pour custard through a fine mesh strainer back into large bowl. Stir over ice bath until cooled.

Bring remaining 5 tablespoons sugar and 2 tablespoons water to a boil in a heavy, deep saucepan. Stir just until sugar dissolves, then stop stirring. Boil until amber in color. Remove from heat and gradually whisk in heavy cream (caramel will bubble vigorously, so use caution!). Whisk caramel into chocolate custard base. Cover and chill for at least 24 hours, up to 48 hours.

Churn custard base in ice cream maker according to machine instructions. Transfer to a storage container and freeze for 3 days before serving.

“Must. Have. Chocolate.”

I made this cake for my dad for Father’s Day. Pay no attention to the fact that I named it “My Favorite Chocolate Cake” when it wasn’t even my cake. It was everyone’s favorite chocolate cake.

I’m terrible at frosting cakes but this is my best one yet! A little plain, but at least it turned out level. It’s all thanks to Zoe Bakes and her amazingly helpful “How To” cake decorating video series. If you need cake decorating help, check them out!

Chocolate cake is one of those desserts that’s relatively simple and unassuming, but also can easily turn out disappointing. I like my chocolate cake rich but not too sweet, moist and super chocolatey. This cake is all of those things, and it held up like a champ during a 2 hour car ride over mountains.

It’s amazing.

Don’t you just want to swipe your finger through that frosting?

The chocolate cake layers are tender but with a sturdy crumb that holds up to slicing. They’re also incredibly moist. Despite the somewhat light color, the chocolate Swiss meringue buttercream frosting is intensely chocolatey. I love swiss meringue buttercream because it’s not cloyingly sweet like some other frostings. The cake layers may taste a little on the salty side on their own, but when paired with the silky smooth, rich frosting, the salt and sweet balance is spot on.

The whole thing is a chocoholic’s dream come true. I’m already trying to find an excuse to make this cake again!

My Favorite Chocolate Cake

Adapted from Ina Garden and Sweetapolita
Makes one 9-inch, 2-layer cake

I usually dislike coffee in my chocolate cake because I feel like the coffee flavor overwhelms the chocolate flavor. However, I used a cup of coffee brewed on the weak side for this cake and couldn’t taste the coffee flavor at all so I say go for it. And can I say I just love that you can make this cake easily without using a mixer?

Cake Ingredients

1 3/4 cups all-purpose flour
1 3/4 cups sugar
3/4 cups good cocoa powder
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon kosher salt
1 cup buttermilk, shaken
1/2 cup vegetable oil
2 eggs
1 teaspoon pure vanilla extract
1 cup freshly brewed hot coffee

Directions

Preheat oven to 350°F. Spray two 9-inch round cake pans with baking spray.

In a large bowl, whisk together flour, sugar, cocoa powder, baking soda and salt. In another medium bowl, whisk together buttermilk, oil, eggs and vanilla. Pour wet ingredients into dry and whisk to combine. Add coffee and whisk just until combined. Batter will be thin and runny.

Divide batter evenly among prepared cake pans and bake at 350°F for 35-40 minutes, or until a toothpick in the center comes out clean. Cool in pans for about 30 minutes, then flip out onto a rack to cool completely.

Chocolate Swiss Meringue Buttercream Ingredients

4 large egg whites
1 cups granulated sugar
2 sticks of unsalted butter, cut into cubes
1/2 tablespoon vanilla
pinch salt
8 ounces quality dark chocolate, chopped (I used Callebaut dark)

I actually ended up using 5 egg whites because I was using fresh eggs and they were a little on the small side. The key to Swiss meringue buttercream is not to panic when it reaches the stage where it looks like it’s irrevocably ruined – just keep beating! If at the end your frosting is too soupy, it might be too warm. Pop it in the fridge for 15-20 minutes and then beat until smooth.

NOTE: I had exactly enough frosting to fill and cover my cake and no leftovers. If you want to add decorations of any kind, I recommend making 1.5 or 2 times this recipe to make sure you have enough frosting.

Directions

Remove butter from refrigerator and cut into cubes. Set aside. (By starting with this step, your butter should be just about the right softened-but-still-cool temperature by the time you’re ready to add it to your frosting.)

Set a saucepan with about 2 inches of water over medium heat and bring to a simmer (not boil). Add chopped chocolate to a large, heat safe bowl and set over saucepan with simmering water. Stir gently just until melted. Remove chocolate from heat and set aside. Keep water simmering.

Add egg whites and sugar to metal bowl of an electric mixer. Set mixer bowl over saucepan with simmering water. Whisk constantly until sugar has dissolved and an instant read thermometer reads 140°F.

Remove bowl from stove and attach to mixer. Using the whisk attachment, whip egg white mixture at medium speed until it forms a light, glossy white meringue and the bottom of the bowl feels room temperature to the touch (about 10 minutes).

Switch to the paddle attachment. On low speed, add butter one cube at a time, incorporating each completely before adding the next. Beat until smooth. (If it curdles, just keep beating!) Add vanilla, salt and melted chocolate, and continue beating until smooth again.

Assembly

Set one cake layer on a cake plate, cake board or pedestal. Add about 1/3 of the frosting and smooth into an even layer. Top with remaining cake layer (upside-down if cake is domed). Spread remaining frosting evenly on top and sides of cake.

Storage

Cake layers can be made ahead, wrapped tightly with plastic wrap, placed in a freezer safe bag and frozen. When ready to use, take them out of the freezer and frost immediately or allow to thaw at room temperature. I actually find it easier to frost frozen cakes because they are firmer.

I recommend making the frosting the same day you will be icing the cake. Once iced, the cake can be refrigerated. The icing will firm up in the fridge, making it easier to travel with the cake without ruining it.

If refrigerated, remove cake from fridge at least 1 hour before eating to allow frosting time to soften again. Leftovers can be stored however you feel comfortable, refrigerated or covered at room temperature. (Ours was stored at room temperature.)

No? Me neither.

On a completely unrelated note, it’s strawberry season so I made chocolate chip strawberry shortcake. I most definitely did NOT think this recipe was for an all chocolate shortcake, which had absolutely nothing to do with the fact that the original recipe was called “Chocolate Strawberry Shortcake” and also lacked a photo.

……

You’re not buying this, are you?

Ok, so maybe I thought this would be an all chocolate strawberry shortcake. It wasn’t until I had mixed all the ingredients together that I realized, “Huh. This isn’t chocolate after all.” But it turned out to be a happy accident, I think. In addition to the bourbon chocolate sauce (which is just like WHOA), an all chocolate shortcake would have overwhelmed the delicate flavor of farm fresh strawberries. This shortcake studded with chocolate chips was the perfect balance – a nice hit of chocolate, but you can definitely taste the strawberries.

Oh, and believe me, strawberry shortcake is better with chocolate.

Chocolate Chip Strawberry Shortcake
with Bourbon Chocolate Sauce

Adapted from Bon Appetit
Serves 6-8

This shortcake can be made in a number of shapes and sizes – bake it in a 9-inch cake pan for one large shortcake to feed a crowd, or pat it out and use a biscuit cutter or cut into wedges for individual shortcakes. These shortcakes are best consumed the day they’re made.

Filling Ingredients

2 pounds fresh strawberries, washed, hulled and sliced
3 tablespoons sugar
1 batch Bourbon Chocolate Sauce (can be made ahead)

Shortcake Ingredients

2 cups all purpose flour
3 tablespoons + 2 tablespoons sugar
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup (1 stick) chilled unsalted butter, cut into small pieces
3 ounces (about 2/3 cup) bittersweet or semisweet chocolate chips
2/3 cup + 2 tablespoons buttermilk
1/2 teaspoon vanilla

Whipped Cream Ingredients

1 1/2 cups whipping cream
4 tablespoons sugar
1 teaspoon vanilla

Directions

In a large bowl, sprinkle sliced strawberries with 3 tablespoons of sugar (more or less, depends on how sweet your berries are). Toss to coat and set aside. (Can be made ahead.)

Preheat oven to 375°F. Butter and flour a 9-inch cake pan or spray with baking spray (if making one big shortcake), or line a baking sheet with parchment paper or a Silpat (for individual shortcakes).

In a large bowl, whisk together flour, 3 tablespoons sugar, baking powder, baking soda, and salt. Add butter and smush between fingertips until mixture resembles coarse meal. Add 2/3 cup buttermilk and vanilla extract, stirring to form a dough. Fold in chocolate chips.

If using a cake pan, transfer dough to cake pan a gently press to level top. If using baking sheet, dump dough out onto parchment paper and pat out into a circle about 1-inch thick. Cut into wedges or cut with a biscuit cutter and place on baking sheet about 2 inches apart. Brush top with remaining 2 tablespoons buttermilk and sprinkle with remaining 2 tablespoons sugar. Bake until lightly golden brown on top and a toothpick comes out clean, 15-20 minutes for small shortcakes, 25-30 minutes for one big shortcake.

To make whipped cream, combined whipping cream, sugar and vanilla in the bowl of a mixer. Beat with whisk attachment until soft peaks form. Cover and chill until ready to serve.

To serve, cut shortcake(s) in half. Spoon strawberries and their juices on top. Drizzle with bourbon chocolate sauce, add whipped cream, and top with other half of shortcake.