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Stun Friends With Martha Stewart's Snake Cake

partysugar — Fri, 16 Oct 2009 13:00:50 -0700

Sometimes I'll be flipping through a cooking magazine and see an item, say a chocolate cheesecake with a ganache glaze and a green sparkly sugar snake, and think, I'm going to make that. The majority of the time I rip out the recipe, add it to the "must-make" stack, and forget about it. But, sometimes the stars align and I do end up making said item. And so is the tale of the snake cake from the current issue of Martha Stewart Living.

Don't be intimidated, this cake is not that hard to make. It's a standard chocolate cheesecake and typical chocolate ganache. The most difficult part is cutting out the snake stencil. Completing the cake is wildly rewarding, I found it more satisfying than actually eating a piece, and regretted not making it for a party where it could be properly displayed and admired. It's perfect for Halloween or a Harry Potter-themed birthday party, so if you're feeling daring, get the recipe and read more.

Snake Cake With Venom Glaze
From Martha Stewart Living

Ingredients

For the crust
1/2 cup plus 2 tablespoons all-purpose flour
2 tablespoons unsweetened Dutch-process cocoa powder
1/4 teaspoon baking powder
1/4 teaspoon baking soda
1/8 teaspoon salt
2 ounces (4 tablespoons) unsalted butter
1/3 cup packed light-brown sugar
2 tablespoons plus 1 1/2 teaspoons granulated sugar
1 large egg yolk
1/2 teaspoon pure vanilla extract
For the filling
2 1/4 cups granulated sugar
1/4 cup plus 1 1/2 teaspoons all-purpose flour
1 tablespoon plus 1 1/2 teaspoonsunsweetened Dutch-process cocoa powder
2 pounds plus 10 ounces cream cheese, softened (from six 8-ounce blocks)
3/4 cup sour cream
3/4 teaspoon pure vanilla extract
3 large eggs plus 1 large yolk
6 ounces bittersweet chocolate (preferably 61 percent cacao), melted and cooled slightly
Boiling water, for pan
For the glaze
8 ounces bittersweet chocolate (preferably 61 percent cacao)
1 tablespoon corn syrup
1 1/4 cups heavy cream
For the decoration
Snake stencil
Green and red* powdered food coloring

Directions

Make the crust: Whisk together flour, cocoa powder, baking powder, baking soda, and salt in a large bowl. Beat butter and sugars with a mixer on medium speed until pale and fluffy, 2 to 3 minutes. Beat in yolk and vanilla. Reduce speed to low, and mix in flour mixture, scraping down sides of bowl as needed.
Preheat oven to 350 degrees. Press dough evenly into bottom of a 10-inch springform pan** to form a 1/4-inch-thick crust. Let chill in freezer for 15 minutes. Bake until firm, about 15 minutes. Transfer pan to a wire rack, and let cool completely. Leave oven on.
Make the filling: Whisk together granulated sugar, flour, and cocoa powder. Beat cream cheese with a mixer on medium speed until fluffy, scraping down sides as needed, about 3 minutes. Reduce speed to low. Gradually add the sugar mixture, and mix until smooth. Add sour cream and vanilla, and mix until smooth. Add eggs and yolk, 1 at a time, mixing just to combine after each addition. Add chocolate, and mix until combined.
Wrap exterior of springform pan with a double layer of foil. Pour filling onto prepared crust, and set springform pan in a large roasting pan. Fill roasting pan with enough boiling water to reach halfway up the sides of springform pan. Bake cheesecake for 45 minutes.
Reduce heat to 325 degrees. Bake until set but slightly wobbly in the center, about 30 minutes more. Turn oven off; leave cake in oven with door ajar for 1 hour.
Transfer springform pan to a wire rack, remove foil, and let cake cool completely. Run an offset spatula or a knife around edge of cake, and carefully unmold. Set cake on wire rack set over a rimmed baking sheet.
Make the glaze: Combine chocolate and corn syrup in a small bowl. Bring cream to a boil in a small saucepan over medium heat. Pour cream over chocolate. Let stand for 5 minutes. Whisk until smooth. (Do not whisk too much or bubbles will form). Let cool for 10 minutes.
Decorate the cake: Pour glaze over cake in a circular motion, starting at the center and slowly moving outward toward the edge, to cover entire surface. Refrigerate, uncovered, until set, at least 4 hours (or overnight). Cake can be refrigerated for up to 2 days.
Set snake stencil on cake: Print template. Place it under a sheet of calendar vinyl. Use a permanent marker to trace the outline and the snake design onto vinyl. Working on a cutting mat, use a craft knife to cut along the lines. Work slowly and carefully. The vinyl will dull the knife's blade; change the blade as necessary. Sift green powdered food coloring over snake, avoiding the tongue, Carefully sift red powdered food coloring over tongue.

Serves 10-12.

*I used pink sugar instead of red, because that's what I had on hand.

**I made this in a 9-inch springform pan and had lots of leftover batter.

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Yummy Link: Chocolate Marscarpone Cheese Pie

partysugar — Fri, 08 Feb 2008 14:13:31 -0800

After discovering a tub of Philadelphia's new ready-to-eat Chocolate Cheesecake Filling, Susan used it to create a delicious and delightful Valentine's Day dessert. - Sticky, Gooey, Creamy, Chewy

Chocolate Cheesecake + Oreos = Indulge!

YumSugar — Tue, 06 Mar 2007 00:08:28 -0800

I love these ridiculous national days. You would think I'd get tired of talking about them, but there are so many, it definitely keeps things interesting. Today is one for all of you cheesecake lovers, specifically chocolate cheesecake lovers. Yep the luscious mousse like cheesecake is all grown up and has its very own day. So mark it in your calendars for next year, March 6, National Chocolate Cheesecake Day. Oh and what's this I just read? March 6 also happens to be the day that Nabisco debuted the Oreo cookie. Hrmmm... This can only mean one thing. Time for a Chocolate Oreo Cheesecake! You know you want it, so read more

Chocolate Oreo Cheesecake
From Diana's Desserts via Kraft Foods

12 Oreo Chocolate Creme Chocolate Sandwich Cookies, crushed

4 pkg. (8 oz. each) cream cheese, softened
1 cup granulated sugar
1 tsp. vanilla extract
1 pkg. (8 oz.) semi-sweet chocolate baking squares, melted and slightly cooled
4 eggs
20 Oreo Chocolate Creme Chocolate Sandwich Cookies, quartered

For Crust:
Press crushed cookie crumbs onto bottom of 9-inch springform pan. Bake at 325°F (160°C) for 10 minutes if using a silver or light- colored springform pan. (Bake at 300°F/150°C) for 10 minutes if using a dark springform pan.)

Tip: Use bottom of straight-sided glass to evenly press cookie crumb mixture onto bottom of springform pan.

For Filling:
Mix cream cheese, sugar and vanilla with electric mixer on medium speed until well blended. Blend in melted chocolate. Add eggs, mixing on low speed just until blended. Gently stir in 1-1/2 cups of the quartered cookies. Pour over crust. Sprinkle with remaining quartered cookies. Bake at 325°F (160°C) for 1 hour or until center is almost set if using a silver or light-colored springform pan. (Bake at 300°F/150°C for 1 hour or until center is almost set if using a dark nonstick springform pan.) Run knife or metal spatula around rim of pan to loosen cake; cool before removing rim of pan. Refrigerate for 4 hours or overnight. Store any left-over cheesecake in refrigerator.

Makes 12 servings.

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Bailey's Irish Cream Chocolate Chip Cheesecake

partysugar — Mon, 12 Mar 2007 15:59:19 -0700

Bailey's Irish Cream Chocolate Chip Cheesecake. Bailey's Irish Cream Chocolate Chip Cheesecake. Bailey's Irish Cream Chocolate Chip Cheesecake. Phew! Try saying that tongue twister three times in a row. The long name brings to mind a delicious and decadent dessert, doesn't it? If you're looking for recipes to make this weekend for St. Patrick's Day then look no further. All week we will be featuring fabulous recipes inspired by Ireland, the color green, and friendly little leprechauns. This time of year I love to use Bailey's Irish Cream liquor to enhance dessert recipes. I can't wait to make this cheesecake, it has an Oreo cookie crust and 1 whole cup of Bailey's! The long name will wow my guests and make it seem like I made an extremely difficult expert level dessert. To look at the recipe, read more

Bailey's Irish Cream Chocolate Chip Cheesecake
From Recipe Zaar

Crust
1/2 cup toasted pecans, cooled and crushed
2 cups chocolate Oreo cookie crumbs
1/4 cup sugar
6 tablespoons melted butter
Filling
2 1/4 lbs cream cheese, at room temp
1 2/3 cups sugar
5 eggs, at room temp
1 cup Bailey's original Irish cream
1 tablespoon vanilla
1 cup semi-sweet chocolate chips
Coffee Cream Topping
1 cup chilled whipping cream
2 tablespoons butter
1 teaspoon instant coffee powder
chocolate curls or Skor English toffee bits, for decoration on top

Make crust: Preheat oven to 325°. Mix all ingredients. Press into a 10" spring form pan and up the sides one inch. Bake for 7-10 minute.
Make filling: beat cream cheese with electric mixer until smooth.
Beat sugar in gradually, and then add eggs one at a time. Blend in Bailey's and vanilla.
Sprinkle half of chocolate chips over crust.
Spoon in filling. Sprinkle with remaining chocolate chips.
Bake at 325° approximately 1 hour and 20 minutes or until puffed, springy in center and golden brown. Place a pan of water on bottom rack of oven while baking to keep it moist.
Cool cake completely.
Coffee Cream Topping: beat all ingredients and spread over cooled cake.
Top with chocolate curls or Skor bits.

Make ahead: be sure to make and refrigerate at least one day before serving.

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Would You Rather Eat Cheesecake or Chocolate Cake?

partysugar — Sun, 20 Apr 2008 01:09:33 -0700

Source

Come Party With Me: Inauguration - Dessert

partysugar — Wed, 14 Jan 2009 11:15:58 -0800

Although the Inauguration isn't until next Tuesday, I'm inviting friends over to kick off the ceremony on Sunday. Since Barack Obama was senator in Chicago, the menu has a Chicago theme. After finishing the deep-dish pizzas, wait an hour before serving this decadent dessert. Eli's is the Windy City's famous bakery known for its chocolate chip cheesecake. While you could order a cheesecake from Eli's and have it delivered, I recommend whipping up a homemade variation. This recipe features sour cream (like most Chicago-style cheesecakes) and results in a cake that is firm on the outside, but deliciously creamy on the inside.

To look at the recipe, read more.

Chocolate Chip Cheesecake
From Ghirardelli

Ingredients

1 cup(s) Semi-Sweet Chocolate Chips
1 tablespoon(s) Unsweetened Cocoa
2 ounce(s) White Chocolate Baking Bar
2/3 cup(s) crushed graham crackers
1/4 cup(s) granulate white sugar
1/3 cup(s) (2/3 stick) unsalted butter, melted
2 1/4 cup(s) cream cheese, at room temperature
1 teaspoon(s) pure vanilla extract
2/3 cup(s) granulated white sugar
3 large eggs
1 cup(s) sour cream

Directions

Preheat the oven to 350°F. Grease 9-inch springform cake pan.
To make the crust, in a small bowl, mix together the crushed graham crackers, cocoa, and sugar. Stir in the butter. Spoon the mixture into the prepared pan.
Press firmly to distribute the crust mixture onto the bottom and halfway up the sides of the pan. Chill the crust while making the filling.
To make the filling, in a medium-size bowl, beat the cream cheese, vanilla, and sugar with an electric mixer at low speed until smooth.
Gradually beat in the eggs, increasing the speed slightly as the mixture softens.
Beat in the sour cream. Finally, stir in the chocolate chips with a large spoon.
Pour the filling into the chilled crust and set the pan on a baking tray. Bake for 75 minutes, or until firm. The cheesecake may deflate and crack as it cools, so turn off the oven and let cool slowly in the oven for about 1 hour with the oven door open.
Remove from the oven and let cool completely.
Cover and chill in the refrigerator overnight before removing from the pan.
Sprinkle the top with grated white chocolate. This cheesecake is best if eaten within 3 days of baking.

Serves 8-10.

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Come Party With Me: My Half Birthday - Dessert

partysugar — Wed, 05 Mar 2008 09:13:19 -0800

At all of my parties I like to provide guests with a sweet treat even if it is only a small bite. At my half birthday - besides filling bowls with M&Ms which is signature to all my events - I will make one refreshing dessert: white chocolate and lime cheesecake bars.

Instead of cutting the bars into squares, I'll use a cookie cutter to cut out circles making mini cheesecakes. To emphasis the half theme, I will cut the circles in half and serve mini half cheesecakes! For the recipe, read more.

White Chocolate Lime Cheesecake Bars
From Bon Appetit magazine

Ingredients

7 ounces high-quality white chocolate (such as Lindt), chopped, plus white chocolate curls (optional garnish)
27 chocolate sandwich cookies (about 11 ounces)
2-4 tablespoons melted butter
1/2 cup chilled whipping cream
1 8-ounce package cream cheese, room temperature
3 tablespoons sugar
3 tablespoons fresh lime juice
1 tablespoon finely grated lime peel
Lime slices or lime twists (for garnish)

Directions

Line 8x8x2-inch square baking pan with foil, extending over all sides.
Stir chopped white chocolate in small metal bowl set over saucepan of barely simmering water until melted and smooth. Remove bowl from over water.
Finely grind cookies in processor. Add 2 tablespoons melted white chocolate and 2 tablespoons melted butter blend until mixture clumps together, adding more melted butter as necessary to create a crust that will hold together.
Firmly press mixture onto bottom of prepared pan. Chill while making filling.
Beat whipping cream in medium bowl until peaks form. Beat cream cheese, sugar, lime juice, and lime peel in large bowl until smooth.
Beat in remaining melted white chocolate. Fold in whipped cream in 2 additions; spread over prepared crust.
Chill until filling is slightly firm, at least 2 hours.
Using foil as aid, lift cheesecake out of pan. Cut into 9 bars. Garnish with chocolate curls, if desired, and lime slices or twists.

Serves 9.

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Come Party With Me: Holiday Cocktail - Menu (Sweets)

partysugar — Wed, 05 Dec 2007 09:13:31 -0800

When planning a holiday cocktail party, don't forget the desserts! Since some guests are bound to have a sweet tooth, set up a small buffet of sweet treats when you set up the savory appetizers. Guests can nibble on cheese and chocolate. Fill bowls with Christmas M&M's or Hershey's kisses.

Don't serve a cake or pie because slicing and plating it is more work for you. Instead, offer one-bite sweets that guests can help themselves to. Mini black bottom cheesecakes are decadent and delicious. The raspberry jam adds a punch of festive color. Homemade chocolate truffles are easily prepared in advance. For the recipes to these delectable desserts, please read more

Mini Black-Bottom Cheesecakes
From Food and Wine magazine

Vegetable oil spray
24 plain chocolate wafer cookies, preferably Nabisco
3 tbsp. unsalted butter, melted
8 oz. cream cheese, at room temperature
1/4 cup sugar
2/3 cup fromage blanc (6 oz.), at room temperature
2 large eggs
2 tsp. pure vanilla extract
1/4 cup seedless raspberry preserves, warmed

Preheat the oven to 350°F. Line a standard 12-cup muffin pan with foil-baking cups and spray the cups with vegetable oil spray.
In a food processor, crush the chocolate wafer cookies. Add the butter and process until fine crumbs form. Spoon the chocolate cookie crumbs into the prepared baking cups and press with the bottom of a glass to compact.
Bake for 5 minutes, or until almost set. Leave the oven on.
Meanwhile, in a medium bowl, beat the cream cheese and sugar at medium speed until smooth. Beat in the fromage blanc, then add the eggs and vanilla and beat until smooth.
Pour the cheesecake batter into the baking cups, filling them three-quarters full.
Bake the cheesecakes for 15 minutes, or until slightly jiggly in the center. Remove from the oven and spread 1 tsp. of the warmed raspberry preserves on top of each cheesecake. Transfer the muffin tin to the freezer and chill the cheesecakes until set, about 15 minutes.
Remove the cheesecakes from the pan and peel off the foil baking cups. Transfer the cheesecakes to a platter and serve.

Makes 12.

Make ahead: the mini black-bottom cheesecakes can be refrigerated for up to 4 days.

Substitution: Instead of the fromage blanc use crème fraîche, goat cheese, lebneh, or quark.

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Chocolate Truffles
From Martha Stewart

1/2 cup plus 2 tbsp. heavy cream
8 ounces best-quality bittersweet or semisweet chocolate, finely chopped
1/8 tsp. ground cardamom
Five strips 1-inch-wide orange peel, pith removed
1/4 cup confectioners' sugar
1/4 cup sifted cocoa powder
1/2 cup finely chopped assorted nuts, such as walnuts, pecans, and pistachios

In a small saucepan, whisk together cream and cardamom. Add orange peel; bring just to a boil. Remove from heat; let stand 15 minutes.
Line a baking pan with parchment; set it and another pan aside.
Return cream mixture to heat; bring to a boil. Place chocolate in a heat-proof bowl. Remove cream mixture from heat. Pour through a sieve set over chocolate; discard solids.
Stir until melted and smooth.
Pour chocolate mixture onto the unlined baking pan, and spread in an even layer with an offset spatula. Transfer baking pan to freezer; chill chocolate until hardened but malleable, 15 to 20 minutes.
Using a tablespoon, scrape enough chocolate from pan to form a roughly shaped 1-in. ball, being careful not to press too hard against baking pan. Repeat. Transfer balls to the parchment-lined pan; chill truffles in the refrigerator 10 minutes.
Place the confectioners' sugar, the cocoa powder, and the chopped nuts in three separate bowls. Roll the truffles in desired coatings.

Makes 12.

Make ahead: uncoated truffles can be stored in an airtight container, refrigerated, for one week.

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Come Party With Me: Fashion Week Party - Dessert

partysugar — Wed, 10 Sep 2008 15:00:33 -0700

Since the fashion week party I'm throwing takes culinary inspiration from the Big Apple, I'm sticking with the theme and making a New York-inspired cheesecake for dessert.

To encourage that guests mingle, I'm going for a menu of mostly single-serving offerings. Dessert will be no exception: These mini-cheesecake snacks pack rich, chocolatey indulgence into pretty, bite-sized packages. To get the recipe, read more.

Chocolate Caramel Cheesecake Bites
From Land O'Lakes

Ingredients

Crust
3/4 cup chocolate cookie crumbs
3 tablespoons butter, melted
Filling
20 caramels, unwrapped
1/4 cup half-and-half
1/3 cup chopped pecans, toasted
8 ounces cream cheese, softened
1/3 cup sugar
1 egg
1/2 teaspoon vanilla
1/4 cup sour cream
Coating
2 cups semi-sweet chocolate chips
1/4 cup shortening or butter

Directions

Make the crust: Heat oven to 350°F. Line 8-inch square baking pan with double thickness of aluminum foil, extending foil over ends of pan. Spray foil with no-stick cooking spray.
Combine all crust ingredients in small bowl. Press onto bottom of prepared pan.
Make the filling: Combine caramels and half and half in medium microwave-safe bowl. Microwave on high 1 minute; stir. Continue microwaving 30 seconds; stir until smooth. Pour over crust in pan. Sprinkle with pecans. Refrigerate while preparing cream cheese mixture.
Combine cream cheese and sugar in large bowl. Beat at medium speed, scraping bowl often, until creamy but just until the ingredients are combined. Add egg and vanilla, beating just until combined. Stir in sour cream by hand. Pour over caramel mixture.
Bake for 35 to 40 minutes or until just set 2 inches from edge of pan. Cool on wire rack for 2 hours. Loosely cover; refrigerate at least 4 hours. Use foil to lift cheesecake from pan. Cut into 36 squares.
Make the coating: Place cooling rack over large piece of waxed paper on counter.
Combine chocolate chips and shortening or butter in 1-quart saucepan. Cook over low heat, stirring constantly, until smooth, 4 to 5 minutes.
Pierce each cheesecake square with fork. Spoon chocolate over top and sides of each cheesecake square, letting excess chocolate drip back into pan. Place onto cooling rack. Let stand about 20 minutes or until chocolate is firm. Store refrigerated.

Serves 12 to 15.

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Taste Test: Cheesecake Factory Cheesecakes

YumSugar — Thu, 08 Oct 2009 07:50:57 -0700

I must admit: I'm not the world's biggest fan of cheesecake, it's always seemed a bit too rich. But I'm obsessed with red velvet cake, and was intrigued when I first heard about red velvet cheesecake. I put it on my list of things to make and before I could get to it, The Cheesecake Factory came out with a version and sent one our way - along with a couple others. Was it the perfect hybrid of Southern red velvet and smooth cheesecake decadence? How was the cheesecake on a whole? Find out when you read more