Chocolate Caramel Cheesecake

Gotta love cheesecake + chocolate + caramel. Can life get better? I submit that it cannot. Of course, we don't use the pecans (gross). Instead, we garnish with strawberries!

Combine 1 1/4 C. Graham cracker crumbs and 1/4 C. melted butter, stirring well. Press evenly onto bottom and sides of a 9-inch springform pan. Unwrap caramels (14 oz. package). Combine with 5 oz. can evaporated milk and heat over low heat until caramels are melted, stirring often. Pour over graham cracker crust. Sprinkle 1 C. chopped pecans evenly over caramel layer and set aside. Beat 2 8 oz. packages cream cheese at high speed until light and fluffy; gradually add 1/2 C. sugar, mixing well. Add 2 eggs, one at a time, mixing well after each one. Stir in 1 tsp. vanilla and 3/4 melted chocolate chips; beat until blended. Spoon over pecan layer. Bake at 350 degrees for 30 minutes. Remove from oven, and run knife around edge of pan to release sides. Let cool to room temperature on a wire rack; cover and chill at least 8 hours before serving. Top with pecan halves and serve.

TIPS: Make sure you completely cover the bottom of the pan with the graham cracker mixture, as some springform pans tend to leak as the caramel stuff melts. Just ask the bottom of our oven--it was not very happy.

Cheesecakes are done when the middle is slightly jiggly. Don't overbake them or they taste not so great!

Fruit Pizza

Although I am more concerned about tastiness, my better half is usually more concerned about looks. With our powers combined, we can create some pretty good things. Here is one of our favorites.



For Krista, you will notice that it does not involve chocolate. For Jenny, you will notice that the recipe is included. :)

FRUIT PIZZA:
Mix 1/2 C. margarine, 3/4 C. sugar, 1 egg, 1 1/3 C. flour, 1 tsp. baking powder, and 1/4 tsp. salt. Chill dough 1 hour. Press on greased 14" pizza pan. Bake at 375 degrees for 10-12 minutes. Cool.

Cream together 1 package cream cheese (8 oz., softened), 1/3 C. sugar, and 1/2 tsp. vanilla. Spread over cooled crust. Arrange sliced fruit over cream cheese mixture. Possible fruits include kiwi, bananas, mandarin oranges, cherries, strawberries, and pineapple. As Brian Regan would say, "an endless selection."

Hints: do not overcook the dough. It might not look finished, but it probably is and will continue to cook on the pan after you take it out of the overn.

Also, if you are using fruits like bananas or apples, remember to soak them in pineapple or lemon juice first to keep their color!

We're back

After a short hiatus (of fourteen months!), I have decided to bring the blog back to life. Thanks to my older sister Kaylyn, we have this amazing set of pans that make a checkerboard cake. In honor of Easter, we decided to go for the Easter basket look.

I thought it was such a creative idea...until I found out that the internet already contains all sorts of variations!

Pizzookie

One of the best desserts in the world is a Pizzookie. Just look at this wonderful goodness:

This is from Firehouse Pizzeria, and I highly recommend it. But, if you are not going to be in Logan, UT any time soon, you can make your own at home. There is a wonderful invention called a "Skookie" that allows you to make these cookies, brownies, and pizzas in personal portions.

http://www.santecookware.com/catalog/cat/4/0/0/Skookie.html

It might be good to cure the iron before you use your Skookie, or your food will have an interesting after-taste. But, after that, enjoy!

Where it all began

As my life partly revolves around desserts (eating, making, sharing, viewing, comparing, etc.), it was suggested (by someone much older and wiser than I) that I create a blog to share what I have learned with the world. Hence, here we are--deep in desserts.

Perhaps the most stressful dessert experience of my life was trying to make desserts for my wedding reception. As a starting post, I thought I would share the results:

Cream puffs, brownie cups, and jell-o trifles (among other things). Can life get better? I submit that it cannot.

And, of course, there was the beautiful cake (for which I cannot take credit...except for asking the most talented chef, and my personal food hero, to make it):

Hopefully you, too, can find the joy of being deep in desserts.