Monday, December 19, 2011

Red Jalapeno Cheesecake

Hello there,

You will enjoy the cream flavor with just a nip of heat from the Jalapeno.  I find you need to cook the candied Jalapeno a little longer than it says, so they are more tender.   Let me know how people like it and enjoy making it, it is fun.

Surprise Happy Ending Cheesecake


  • 4 tablespoons melted butter
  • 1/2 cup graham cracker crumbs

Candied Jalapenos:

  • 10 red jalapenos, thinly sliced
  • 1 cup sugar
  • 1 cup water

Cheesecake Batter:


Preheat the oven to 325 degrees F.
For the crust: Butter the bottom of a 9-inch spring form pan with some of the melted butter. In a small bowl, toss remaining butter with the graham cracker crumbs. Sprinkle the bottom of the pan with the crumbs. Wrap the outside and bottom of the pan in a large piece of foil. (This is to prevent water from seeping through during the baking.)
For the Candied Jalapenos: In a small saucepan, combine jalapenos, sugar, and water. Simmer until jalapenos are softened, about 20 minutes. Drain, reserving the jalapenos and syrup separately. Cover the crust with the drained jalapenos. Set aside.
For the Cheesecake Batter: In the bowl of an electric mixer fitted with the paddle attachment, beat the cheese with the sugar until light and smooth. Add the eggs 1 at a time, scraping down the bowl between additions. Add remaining ingredients, including the reserved syrup, and mix until combined. Pour batter over jalapenos.
Place pan inside a roasting pan. Add hot water to come halfway up the sides of the spring form pan. Bake until cheesecake is just set, but still a little wobbly in the center, about 1 hour. Open oven door and allow to sit in oven for 15 minutes to start the cooling procession.  Cool for at least 1 hr in a cool place and refrigerate until completely set, at least several hours, up to overnight. 
If you wish to put a topping on it, use sour cream sweetened with sugar and a little of the candy syrup saved from above. 

Friday, November 18, 2011

Another Chocolate Lovers Delight!

Those of you who bake know that Chili Powder brings out the real smooth wonderful flavor of chocolate.  I have made this tart a bunch of times and everyone always rants and raves about the flavor, especially Chocoholics.  It is a good extra dessert for the holidays or when you need to take dessert for a potluck. 

Important note:  Make sure your guest know it contains chili powder and cinnamon, some people have allergies to them. 

One more thing, good regular chocolate works well if you cannot find Mexican chocolate, just make sure it is a good brand.

Let me know how it comes out or if you have any questions.

Chile Chocolate Torte with Cinnamon Whipped Cream

Makes: 12 to 16 servings
Prep: 30 minutes Chill: 3 hours Bake: 35 minutes 325 degrees F Cool: 1 hour

  • Nonstick cooking spray
  • All-purpose flour
  • 1 cup whole blanched almonds
  • 2 Tbsp. granulated sugar
  • 2 Tbsp. all-purpose flour
  • 1 lb. Mexican chocolate, such as Ibarra, or 1 lb. semisweet chocolate, coarsely chopped
  • 3 oz. semisweet chocolate, coarsely chopped
  • 1 cup butter
  • 6 egg yolks
  • ¼ cup strong brewed coffee, cooled
  • 1 tsp. vanilla
  • 1/4 tsp. almond extract
  • 1/8 tsp. salt
  • 1/2 tsp. chipotle chili powder or 1/4 tsp. cayenne pepper (optional)
  • 1/2 tsp. ground cinnamon (divided use)
  • 6 egg whites
  • 1/4 cup granulated sugar
  • 1 cup whipping cream
  • 1/4 cup powdered sugar
  • Whole blanched, unblanched or candied almonds
  • Crushed chipotle chile pepper (optional)


1. Preheat oven to 325 degrees F. Lightly coat 9-inch springform pan with nonstick cooking spray; line bottom with parchment paper; coat with cooking spray. Sprinkle with flour; shake excess; set aside.

2. In food processor bowl combine the 1 cup almonds, sugar, and 2 tablespoons flour. Cover; process until ground, 1 to 2 minutes.

3. In a large heavy saucepan, combine Mexican chocolate, semisweet chocolate, and butter. Cook over low heat, stirring occasionally, until chocolate and butter are melted; cool 5 minutes.

4. Meanwhile, in large bowl combine egg yolks, coffee, vanilla, almond extract, and salt. Stir in almond mixture, chocolate mixture, chili powder, and 1/4 teaspoon cinnamon. In another large bowl beat egg whites with electric mixer on high speed until soft peaks form. Gradually add the 1/4 cup granulated sugar, beating until stiff peaks, 1 to 2 minutes. Fold whites into chocolate mixture. Pour into pan.

5. Bake 35 to 40 minutes or until just set. Transfer pan to rack; cool 1 hour. Center will sink as cake cools. Refrigerate at least 3 hours.

6. To unmold cake, use a small sharp knife to loosen cake from sides of pan; remove sides of pan. Invert cake onto plate and remove pan bottom and parchment paper. Invert cake again onto platter.

7. In chilled bowl combine whipping cream, sugar, and remaining cinnamon. Beat until soft peaks form. Top with whipped cream. Sprinkle almonds and crushed chipotle chile pepper. Makes 12 to 16 servings

Saturday, November 5, 2011

Holiday Dessert

Well, already it is that time of year when cooking becomes fun.  Trying new and exciting dessert is a challenge for all of us.  I hope the following Cheesecake will be on your list, since you can decorate it for any holiday. This one takes a little longer, but is is soooooo worth it.

Decorate Cheesecake depending on the holiday.  For Thanksgiving, use candied corn, pumpkins or candied fall leaves.  Use your imagination.  It is fun.

Prepare this cake a day ahead.  It definitely needs 24 hours to set before you decorate it.  I usually make whipped cream to serve with it.  Make a caramel sauce to dribble on the plates for a decorative way to serve it. 
Yield: Makes 12 servings or 16 if you serve small slices.  (This is so delicious, good luck on that one.)


1 1/2 cups graham cracker crumbs (from about 5 ounces graham crackers)
1/2 cup toasted almonds, finely chopped
1/2 cup English toffee bits (such as Skor or Heath)
2 tablespoons (packed) dark brown sugar
1/4 teaspoon salt
6 tablespoons unsalted butter, melted

4 8-ounce packages cream cheese, room temperature
1 cup (packed) dark brown sugar
4 large eggs
1 tablespoon vanilla extract
1/4 teaspoon almond extract
8 ounces chocolate-covered English toffee (such as Skor or Heath bars), cut into 1/2-inch pieces.  (You can now buy them already chopped if you want.)

1 16-ounce container sour cream
1/2 cup sugar
1 teaspoon vanilla extract

Assorted candies (such as gumdrops and holiday M&M’s)


For crust:
Preheat oven to 350°F. Mix first 5 ingredients in medium bowl. Add butter; stir until moist clumps form. Press mixture over bottom and 1 inch up sides of 10-inch-diameter springform pan. (Use a round bottom measuring cup to press crust into pan.)  Bake crust until just set, about 5 minutes. Set aside. Reduce oven temperature to 325°F.

For filling:
Beat cream cheese and dark brown sugar in large bowl until blended. Beat in eggs 1 at a time, blending well after each addition. Beat in both extracts. Pour half of mixture into prepared crust; sprinkle with toffee pieces. Pour remaining mixture over. Bake until edges are puffed but center is barely set, about 55 minutes.

Meanwhile, prepare topping:
Mix sour cream, sugar and vanilla in medium bowl until smooth. Pour topping over hot cheesecake. Bake cake until topping is just set, about 5 minutes. Transfer to rack; cool 10 minutes. Run knife between cake and pan sides. Chill cake uncovered overnight.

Just before serving, remove pan sides and place cake on platter. Garnish top with candies.
I got this recipe from

Be sure to let me know how yours comes out.  Send me a picture on how you decorate it.  I am always looking for new ideas.


Thursday, October 13, 2011


Good Morning,

Here is a recipe for really big chocolate lovers.  It is not only delicious, but it is beautiful too.  Decorate with whipped cream or if you are talented, use icing in a design and you have a real master piece.   Also, powdered sugar or cocoa from a sifter sprinkled on top will add to the beauty.  Anyway you do it, you will get raves from everyone.  This takes a little time but is so worth it. 

Note:  This is really rich, so cut small slices, a good excuse to go back for seconds. 

Let me know how you like it or have any suggestions on serving it.

Have a Happy Halloween!


Homemade Chocolate Tart

Prep: 55 minutes Bake: 25 minutes

  • Shortbread Crust
  • ¾ cup (1-1/2 sticks) cold unsalted butter
  • 1/4 cup granulated sugar
  • 1 Tbs. powdered sugar
  • 2 cups all-purpose flour
  • 1 egg white, lightly beaten
  • 1 cup heavy cream
  • 1/2 cup milk
  • 8 oz. excellent-quality bittersweet chocolate (70 percent cacao), chopped
  • 1/4 cup granulated sugar
  • 1/4 tsp. salt
  • 2 large eggs, at room temperature, beaten
1. To make the crust: Preheat oven to 350 degrees F. In a medium saucepan melt butter over low heat. Remove from heat, add both sugars, and stir to combine. Stir in the flour and set aside to cool for 15 minutes (the dough will still be a little warm). Press the dough evenly onto bottom and sides of a 9x2-inch tart pan. It is important to fit the dough evenly into every nook and cranny of the pan, especially the scalloped edges. Trim excess dough with a knife.
2. Place the tart shell on a sturdy cookie sheet so it will be easy to move in and out of the oven. Line the shell with aluminum foil and add pie weights or dried beans to keep the sides of the tart from buckling. Bake for 30 minutes. Take the tart out of the oven; remove foil and weights or beans. Using a pastry brush, lightly coat the shell all over with a thin layer of egg white. Return to oven and continue to bake for another 8 minutes until the shell is cooked through and a light golden color, but not browned. (The tart will be cooked again with the filling; you don't want it to burn on the second bake.) Set aside to cool while making the filling. Reduce the oven temperature to 325 degrees F.
3. To make the filling: Combine the heavy cream and milk in a saucepan and heat over medium-low heat until mixture just simmers around the edges. Remove pan from heat, add chopped chocolate, and stir until smooth. Add sugar and salt; whisk until well incorporated. Let sit for 5 minutes to cool slightly. Add eggs, and whisk until completely blended. Pour filling into cool tart shell, and bake for 15 to 20 minutes until the filling is just set and surface is glossy. If bubbles or cracks form on the surface, remove tart from oven-its beginning to overbake. Cool on wire rack. Serve warm or at room temperature. Makes 8 to 10 servings.

Thursday, September 22, 2011

Finally, a new Cheesecake


Time to try out a new Cheesecake.  Made this one for a potluck and it was a huge success.  It is beautiful and very easy and oh so tasty.  I served it with an Amaretto whipped cream.   Decorate the plate with zigzags of melted dark chocolate.  It looks great and very professional.  

Be sure to allow cheesecake to cool completely both on the counter and in the refrigerator.    Can't find nice strawberries, do raspberries instead.  Also, you can substitute almonds for walnuts.

Be sure to let me know how it comes out.


Printed from COOKS.COM

3/4 c. coarsely ground walnuts
3/4 c. finely crushed graham crackers
3 tbsp. melted unsalted butter

4 (8 oz.) pkg. room temperature cream cheese
4 eggs
1 1/4 c. sugar
1 tbsp. fresh lemon juice
2 tsp. vanilla

2 c. sour cream
1/4 c. sugar
1 tsp. vanilla

1 qt. med. strawberries
1 (12 oz.) jar red raspberry jelly
1 tbsp. cornstarch
1/4 c. pulp free orange juice
1/4 c. water

Position rack in center of oven and preheat to 350 degrees lightly butter 9 or 10 inch springform pan.
Crust: Combine walnuts, graham cracker crumbs and butter. Press completely onto bottom of pan.
Filling: Beat cream cheese in large bowl of electric mixer until smooth. Add eggs, sugar, lemon juice and vanilla and beat thoroughly. Spoon over crust.

Set pan on baking sheet to catch any butter than may dip out. Bake 10 inches cake 40 to 45 minutes or 9 inch cake 50 to 55 minutes. (Cake may rise slightly and crack in several area; it will settle again, cracks will minimize and topping will cover it up.) Remove from oven and let stand at room temperature.

TOPPING: Combine sour cream, sugar and vanilla and blend well. Cover and refrigerate. When cake has finished baking, spoon topping over starting at center and extending to within 1/2 inch of edge. Return to oven and bake 5 minutes longer. Let cool then refrigerate cheese cake at least 24 hours or preferably 2 to 3 days.

GLAZE: Several hours before serving, wash and hull berries and let dry completely on paper towels. Combine a little jelly with cornstarch in saucepan and mix well. Add remaining jelly, orange juice and water and cook over medium heat stirring frequently until thickened and clear about 5 minutes. Cool to lukewarm, stirring occasionally.

Using knife, loosen cake from pan; remove springform. Arrange berries pointed end up over top of cake. Spoon glaze over berries, allowing some to drip down sides of cake. Return to refrigerator until set.