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Chocolate, Anyone? (Recipe: Chocolate Cheesecake)

Chocolate Banana Cupcakes

Earlier this week I posed the question: What Make You Joyful? If you haven’t had a chance to read the comments section, please do! They are excellent: insightful, encouraging, compassionate, and creative. I really felt like, “Hey! What great advice! We’re in this thing together! “ Please feel free to keep the conversation going.

One of the more light-hearted things mentioned was the helpfulness of chocolate in the life of a MOM. Ain’t that the truth? Just a few bites after lunch is the perfect taste of sweetness and an excellent pick-me-up. Not to mention what it does to your brain. I’m sure it must do something positive.

In case you didn’t know, it’s good for you, too. Some of the health benefits of dark chocolate specifically are that it can lower blood pressure and is high in antioxidants which I hear are good for you. ‘Nuf said. As if you needed a reason….

In honor of the great conversation we had about being joyful moms, I thought I would host a little chocolate party. Whoo hoo! Here’s how to participate:

  • Post a favorite chocolate recipe on your blog or (post it in the comments section).

 

  • Come back here and share the link to the post.

 

That was easy, wasn’t it? I’ll leave this post up at the top until Sunday night for easy reference and to help support all those chocolate habits of yours. Then, Monday morning I’ll announce one winner of a special chocolate giveaway – at least enough to stuff a flat rate envelope. Winner will be selected at random. All decisions of the judges are final.

My sister warns me of the dangers of sending chocolate in summertime. If you would prefer an envelope of Pez (Yuck!) and Twizzlers, let me know on Monday!

To get us started, here’s the Chocolate Cheesecake I made for my birthday, from the Pillsbury Complete Cookbook:


This is a fantastic cheesecake and super easy to make. We serve it with whipped cream — because we’re gluttons.

I can tell this will be a fun weekend!

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Comments

  1. sheila howe says:

    One of my favorite chocolate things…or actually two…of my favorite chocolate things that give me a boost…are store bought. No recipe needed. They aren’t exaclty cheap, but if you have a few extra dollars for a special treat they are worth it. The first one is a big almond chocolate bar from Aldi. (We moved to SD last year and we don’t have an Aldi here…boo hoo!) They are Swiss, I think, and in a yellow/gold package. The milk chocolate really melts in your mouth!
    Secondly, and I can buy this locally is the Bolthouse Chocolate Moca drink. It’s high in whey protein with just the right amount of chocolate with a hint of coffee. Also an added benefit…no high fructose corn syrup! It’s sweetened with apple juice. Last year my mom and I tried to replicate this, but our homemade recipe just didn’t turn out.
    sheila, {when will Aldi come to South Dakota?} chocolate lover

  2. Fun idea… I can’t wait to check back and see what other recipes people leave! I love getting great new recipes!

    Thanks!

  3. Org Junkie says:

    I don’t do much baking (although I have been on the cookie bandwagon a lot lately) but your cheesecake sounds delicious!!!

  4. We also love Aldi’s chocolate. The dark choc. is so good. I take Aldi’s choc. bars to my parents who live on the west coast when ever I visit them. They love it. This post is great timing. I was going to make one of my favorite Choc. deserts for desert tonight. I will post it later today.

  5. A Twist on an Old Sweet

    If you love Chocolate you will love this. If you love caramel and toffee you will love this even more!!!!!!!!!!!!!

    Have you ever had the chocolate covered toffee like bars made with Saltine Crackers?

    My Grandma John made them for us when she visited a long time ago. I was reading through some old recipes and wanted to replace the Saltines with something else. I over bought baking supplies for the holidays and camping over New Years weekend. Ran out of time during the holidays and did not go camping over New Years. I hate throwing that kind of stuff in the trash so WHA-LA… I am using up some of the goodies I had for making Smores.

    These bars are not as crunchy or toffee like as the ones my Grandma made but they are not too bad. Give them a whirl. Maybe make them for your Valentine/s! (:

    Almond Caramel Graham Cracker Bars

    1 cup butter, melted

    1/4 cup butter, melted

    15 to 20 full cinnamon Graham crackers broken into 4 segments

    1 cup light brown sugar, firmly packed

    1- 14 oz can sweetened condensed milk

    5 large size HERSHEY bars

    1 cup toasted sliced almonds

    Preheat your oven to 425 degrees. Line a 10 by 15 jelly roll pan with aluminum foil, shiny side up. Using the 1/4 cup of the melted butter, pour over aluminum foil and spread with back of spoon until foil is covered in melted butter. Place Graham crackers, side by side and spaced evenly, so that they cover the entire bottom of pan. Small gaps are OK.

    In a medium saucepan over medium heat, pour the other 1 cup of melted butter into pan. Add brown sugar and stir over heat until combined. Bring butter and sugar to a boil. Boil for 2 minutes, until the mixture is a thick and bubbly caramel colored syrup. Boil until your candy thermometer reads 248 degrees. Remove from heat and slowly add the sweetened condensed milk. Use a whisk until both are blended smooth. Should resemble a thick caramel sauce at this point. Pour this mixture over the crackers, until every Graham cracker is covered.

    Put the pan in the oven and bake for 10 minutes in the 425 degree oven. Open large Hershey bars and break into segmented pieces. Have them ready. After 10 minutes remove bars from the oven. They will be bubbly and brown. Place candy bar segments on top of bubbly caramel, being careful not to burn yourself. Let chocolate sit for about 5 minutes to melt and then using back side of spoon spread melted chocolate over caramel layer. Sprinkle toasted almonds on to the chocolate layer. Put bars in the freezer for 30 minutes or until chocolate has solidified.

    Remove from freezer. Pull aluminum foil and lift bars from jelly roll pan. Set aside. Line jelly roll pan with paper towels or saran wrap. Turn bars almond side over onto paper towels or saran wrap. Some almonds might fall off, no biggie. Carefully remove aluminum foil from your bars. Using a knife follow the lines of Graham crackers and cut bars to that shape. Trim those pieces into smaller bite size pieces. Store in air tight containers or Ziploc bags and keep them in the refrigerator until ready to enjoy or serve.

    These are super sweet and rich and toffee-licous!

  6. Mmmm, all these chocolate recipes are tempting my sweet tooth!

    Tara
    Life With Five

  7. Hey, can I have 2? One silly and one serious. My silly one is my yummy Chocolate Shake that I usually do for breakfast…….My seriously yummy one is Chocolate Cake from my Swedish Friend, Pernilla….

  8. Courtney says:

    Fun idea! Thanks for coming up with this.

  9. Stephanie@AHighandNobleCalling says:

    I just posted my favorite cookie recipe, but I have been known to grab a handful of chocolate chips straight from the cupboard in a pinch!

  10. dancebythelight says:

    Yummy, I love chocolate! I posted my recipe for a delicious flourless chocolate cake. So good!

  11. Warning – these chocolate pecan pie bars are MORE than addicting. They will require serious rehab! And although they are totally a must have for chocolate lovers at Thanksgiving, snag some pecans on sale & make them anytime lol. I swear pecans triple in price come November!

  12. Bethany says:

    Sorry I have had a crazy weekend. I put a link to my fav….that actually my sister posted. What a great idea

  13. The three I tried to pull homeland work?? Must be me…

  14. Hands down this is our favorite chocolate recipe and go to for a rich decadent birthday cake. I’m so excited for all the recipes being the chocolate lovers we are in our family.

    http://www.savoringeachmoment.com/?p=1278

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