Salted Caramel and Chocolate Covered Cheesecake Recipe December 15, 2021September 14, 2017 My new favorite 3-step cheesecake covered in chocolate, stuffed with salted caramel, and sprinkled with toffee. Calling all cheesecake lovers! And chocolate lovers. And caramel lovers. And toffee lovers. This is the recipe for YOU. And most definitely for me too. I have a serious love of chocolate dipped cheesecake. Fortunately (for my waistline), I rarely get a chance to eat it simply because it’s not a super accessible food. Basically, they serve it at the fair and maybe at the odd food truck or two. But otherwise, it’s never really in my direct path. Until now. Because now I know how incredibly easy this is to make in my own kitchen. In my home. Where I live. Every day. ???? And, you guys, it turns out that chocolate dipped cheesecake is dangerously easy to make. It all began when I bought the wrong kind of cream cheese from Sam’s. I accidentally bought a 3 pound BRICK of cream cheese instead of the 3 pounds of cream cheese in six 8-ounce boxes that I was trying to buy. And I thought, what on earth am I going to do with this?? Because, clearly, I wasn’t going to cut it up into six 8-ounce portions myself. ???? So I looked up the simplest cheesecake recipe I could find, tripled it, and stuck three cheesecakes in my freezer to use for cheesecake layer cakes throughout the holiday seasons. But as one’s frozen cheesecake tends to do, it called to me from the freezer. And eventually I gave in and dipped it in caramel and chocolate and topped it with toffee and a chocolate drizzle and fancy flaked sea salt. No, you have no self control! I think you’re going to be very happy with this recipe. Maybe not your pants. But you will be. ???? PS- don’t let the length of the instructions scare you! I just wanted to be detailed about the process to make it easier on you. I swear, I did all of the dipping in less than 30 minutes before I ran out the door for carpool! It’s totally NBD ????.
Pumpkin Chocolate Layer Cake with Cream Cheese Frosting and Butterscotch Caramel Recipe September 9, 2024September 7, 2017 You have to try this cake made with layers of pumpkin cake and pumpkin chocolate cake and cream cheese frosting. And don’t forget the butterscotch caramel!! There are FOUR outrageously delicious flavors happening in this cake. Can you guess them just by looking at the outside?? One of the flavors is a little tricky, but I bet you can do it. Today we’re playing with: Pumpkin cake. Pumpkin + Chocolate cake. Cream cheese frosting. Annnnnnnnnd BUTTERSCOTCH CARAMEL. ???? You guys. This butterscotch caramel sauce is basically heaven on earth. I’ve been eating it on everything lately– apples, ice cream, straight outta the jar. It’s SO GOOD. So don’t judge me too harshly for not whipping up a batch from scratch. I just figure, why fix what’s not broken, right? Plus…. it just makes things that much easier. Which is always A-Okay in my book. Ok, so I am being 1000000000% for real when I promise you: this cake is SO EASY. Here’s the basic breakdown: Both cakes are overly simple using just cake mix, pumpkin, and a little milk. You’ll need a yellow cake mix, a chocolate cake mix, and two cans of pumpkin puree (NOT pumpkin pie filling). Next, you’ll make my favorite cream cheese frosting. It’s easy. You can do it. Last, you’ll buy that amazing butterscotch caramel sauce. I found it at Target near the ice cream. You could also use my other favorite– Smuckers Caramel Delight Sundae Sauce (which I also usually buy at Target). And voila! You’ll have one incredibly moist, flavorful, and beautiful cake perfect for ushering in pumpkin everything season Fall. Enjoy!
Snickers Oatmeal Chocolate Chip Cookies Recipe December 15, 2021August 9, 2017 The ultimate soft baked, super chewy cookie loaded with hearty oats and Snickers candy bars! I get asked this question all the time: what’s your favorite recipe?? And, honestly, I have a few. Definitely my mom’s frosted brownies. And this peanut butter apple dip is a daily snack in our house. M&M Brownie cookies, obviously. And omg these Baked Chocolate Donuts. I love them all, and any one of them is worthy of being my most top-notch favorite recipe. But, as my frequent readers know, my heart will always and forever belong to chocolate chip cookies. As of now, I have 21 chocolate chip cookie recipes on my site (not including all the variations of those recipes). Some of my favorites have included these DoubleTree Hotel Cookies, AllRecipes.com #1 Chocolate Chip Cookie Recipe, and these King Arthur Chocolate Chip Cookies. One of my very, very favorite recipes I’ve found as I’ve dug around for new chocolate chip cookie recipes has been this King Arthur Oatmeal Chocolate Chip Cookie recipe. I have used it over and over and over again (here with M&MS and here with Reese’s Pieces), and it is consistently phenomenal. And the recipe couldn’t be more straightforward. Butter. Brown sugar Sugar. An egg and an egg yolk (for extra thick and chewy cookies!). Oatmeal and flour. Aside from a few littles teaspoons of this and that, that’s really all there is to the recipe! Oh, and today, Snickers OF COURSE! I couldn’t resist taking my favorite oatmeal chocolate chip cookie recipe and adding my current candy bar crush to it. You know the best part about adding Snickers to cookies? The ooey, gooey melted caramel and nougat. It’s THEE best, and I don’t know why we bother eating cookies any other way. Take it from me: happy people eat warm cookies stuffed with Snickers. So go out there and make some people happy!
Samoas Baked Oatmeal Recipe December 15, 2021February 17, 2017 My favorite baked oatmeal recipe topped with caramel coconut and melted chocolate. It’s like eating cookies for breakfast 🙂 You guys. This week. This week. Is it going to end? Please? Someone tell me it’s almost over. I’m not sure I’m going to survive any more of it. It’s like I desperately need an “off” button or something. But when you’re a mom, you don’t really get one of those do you? Ha! You should. Or at least a mute button or something. Sometimes I swear that would be enough– just to be able to turn off the noise. I think I could handle the rest of it, if I could just mute everything and plod along in blissful silence. So yeah. I’m thinking a mute button would suffice. And if I could order it on Amazon Prime, well, that would just be swell. Ok, daydream over. Back to reality. Thank heavens I live in a reality that includes dessert for breakfast. Because if I don’t get a mute button, I think I should most certainly be allowed to have dessert for breakfast. amiright?! This Samoas Baked Oatmeal is a revamp of a very old, archived recipe that I am super excited to share with you today!! The original recipe was for a single-serve, microwave version, and you can still find it here. But I like this baked version much better! Today’s rendition is simply my favorite go-to baked oatmeal transformed into an indulgent version of Samoas Girl Scout Cookies. The plain oatmeal recipe already called for coconut, so it’s a pretty natural transition to add caramel and toasted coconut to the top! And of course a chocolate drizzle. Because #chocolategoals. You can make the oatmeal base the night before and bake it in the morning if you want to save a little time. And be sure to toast the coconut ahead of time too. Then all you’ll have to do is mix in the caramel, and voila! Enjoy! And happy Girl Scout Season 🙂
Chocolate Wasted Cake Recipe September 20, 2024October 6, 2015 This cake is not for the faint of heart! Sinfully fudgy and moist on the inside and recklessly covered in chocolate on the outside, topped with Snickers candy bars, Reese’s Cups, sea salt caramel filled chocolates, dark chocolate ganache, and a semisweet chocolate drizzle. This cake is not subtle. No siree. It slaps you in the face with more chocolate than you ever knew could be in one cake, from the inside out! You can’t see it yet, but the inside of the cake is actually the best part. I’m putting the cart before the horse there though. I think before we get to that, we’d better talk about the outside first. I mean, how could we not?? Just look at this monstrosity!! Snickers candy bars, Reese’s cups, sea salt caramel filled chocolates, dark chocolate ganache and a semisweet drizzle are all piled high on top with my favorite Guittard milk chocolate chips covering the rest of the cake. I mean… there just are no words for this level of chocolate-iness. Let’s talk method for a minute: it may look like one big mess just thrown together, but it actually does require a certain level of technique to get things to stay put. Those chocolate chips on the side are tricky little boogers. Here’s what worked for me: add a little more powdered sugar to the remaining frosting after you’ve layered frosting in the middle of the cake. I’ll discuss this more in a second, but the filling frosting is meant to be a little soft, so it doesn’t hold the chocolate chips as well on the outside. pile the chocolate chips up the side of the cake and press in– I used plastic gloves, so that I didn’t get chocolate all over my hands. This part is a bit messy. this step is hard to describe, and it’s not 100% necessary, but I felt like it was helpful– fold parchment paper into a long strip about the same height as the cake. Wrap the strip around like cake like a tube, and gently tie a piece of bakers string around it to hold it in place. This allows you to do a little more pressing through the parchment paper without making a mess, and it secures all the chocolate chips onto the cake while the frosting does a little bit of hardening (not like hard hard, but just the little bit that powdered sugar causes in frosting). Keep the parchment on there until ready to serve. Ok, so let’s talk about the inside of this cake! SO GOOD! It’s my very favorite chocolate cake recipe that starts with a cake mix and is made incredibly moist by adding pudding and sour cream. Add to that my very favorite fudgy chocolate frosting, which I’ve thinned ever so slightly by adding a little less powdered sugar than the recipe calls for. This really contributes to a further moistening of the cake, so that it literally just melts in your mouth. As good as the outside of the cake it (and how it could it not be?!), the inside is really my favorite part of this whole thing. It’s really pretty incredible, and I think you are going to just die over it. I mean, just look at this! By the way… you can use any chocolate candy you would like on the top. I personally think M&Ms and Oreos would be amazing. But I have to say, I die over the ooey, gooey caramel that I used on this cake. I used Ghirardelli sea salt caramel filled chocolate, and I thought the caramel was the perfect thing to break up the chocolate a little bit. And it’s just visually so great as well. This cake definitely takes a little bit of time and effort, but it’s so worth it! Enjoy 🙂 Want to comment on this cake? Visit me on Instagram and let me know what you think!
