Kats’ Kitchen

Chocolate Raspberry Mousse Cake March 29, 2017

Filed under: cake,Other Desserts,Uncategorized — stacielk @ 7:00 am
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rasp mousse cake 2

When I first saw this recipe it overwhelmed me.  There are a lot of different steps, it’s a process to make this thing.  I don’t make desserts like these unless I have a good reason to like a birthday, special event, etc.  I wanted to make it for Superbowl but life at that time was busy, so I made something simple.

Fast forward a couple months and life seemed to slow down.  I offered to bring a dessert to a friends house and this was the one.  I had time that week to make it over 2 days.  It was delicious!  The different layers complimented each other so well.  The bottom chocolate cake part ended up to be more thick brownie-like  due to the weight of the other layers on top of it.  Then there was the chocolate mousse, white chocolate raspberry mousse and white chocolate mousse.  Pour over a nice layer of ganache to finish it off.  Enough said.

Head over to Sugar Hero.  For this Chocolate Raspberry Mousse Cake recipe.  She has some beautiful pictures of it!

 

Brownie Bottom Chocolate Cheesecake March 15, 2017

Filed under: cake,Other Desserts,Uncategorized — stacielk @ 10:00 am
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Brow Choc Ch

I have not been putting my baking/culinary skills to practice lately.  Suppers have been simple and repetitive, mainly because of my kiddos not being too adventurous with food.  I am ok with that.  I realize there will be seasons of creating new and exciting things in the kitchen and seasons of going simple and easy. But it was time.  Time to make something rich and decadent.  Something to be able to share after serving a nice dinner with wonderful friends.  This was it.  I was eyeing it for a few weeks.  Sometimes I have a hard time deciding which dessert to make to bring places or serve, but this was easy.

This Brownie Bottom Chocolate Cheesecake is exactly what the title says it is.  A brownie bottom with a rich chocolate cheesecake and a rich ganache to to it off.  The 9-inch cheesecake was divided into 16 smallish pieces.  At first I was wondering if the pieces were going to be too small BUT that little piece of chocolateness was rich and decadent!  No more was needed, except maybe a dollop of fresh whipped cream and cup of black coffee to level off the sweetness.  Delicious.

For the recipe head over to Bake or Break.  I made the recipe exactly as posted.

 

Tin Roof Ice Cream Cake January 18, 2013

Filed under: cake,Other Desserts — stacielk @ 7:00 am
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Icecream-dessertMy husband is a lover of Tin Roof Sundaes.  Whenever we go out for ice cream, which is usually in the summer at the cottage in Michigan, his order is always a Tin Roof Sundae, so when I saw this recipe on pinterest, I knew he would love it.  Along with me of course, ice cream in a dessert, it can’t get too much better than that!  It turned out to be delicious!  I loved the ganache layers between the ice cream layers.  The only thing I wasn’t crazy about was the whipped cream topping…it froze, even when I put the dessert in the fridge after putting the topping on top.  I guess I should have really followed directions and topped it a couple minutes before serving.  But it is inevitable with leftovers that it would be frozen, oh well, still delicious, still a recipe I WILL make again and again!

The recipe came from Aida Mollenkamp. Besides the type of ice cream and size of pan, I made the recipe as written on her site (see notes in italics).  I used moose tracks ice cream in the bottom layer and vanilla ice cream in the top layer.  Tin Roof Sundae’s, at least from what I’ve seen, are made with vanilla ice cream and those were the flavors I had in the freezer, so I went with it.  You could probably use any flavor ice cream as long as you stick with chocolate/peanutbutter/vanilla types.

Tin Roof Ice Cream Cake

Crust:

7 tablespoons unsalted butter, melted

Parchment or waxed paper

8 ounces chocolate wafer cookies (such as Nabisco Famous Wafers)

Ganache:

8 ounces bittersweet chocolate, coarsely chopped

1 cup heavy cream

2 tablespoons unsalted butter, cut into small pieces

Assembly:

2 quarts (4 pints) peanut butter ice cream, softened (I used moose tracks and vanilla)

1 cup chilled heavy cream, for garnish

Unsweetened Cocoa Powder, for garnish

A few handfuls Roasted Salted Peanuts, roughly chopped, for garnish

1 ounce bittersweet chocolate, finely chopped, for garnish


Crust:

Using a pastry brush, coat the inside of a 9-inch springform pan with 1 tablespoon of the melted butter. Cut parchment or waxed paper into a circle the same size as the base of the pan and place it in the base.  (I didn’t coat with butter, I just used the parchment paper.  I also made 3/4 of this recipe in a 8-inch sprinform pan, which turned out well.)

Place cookies in the bowl of a food processor and pulse until ground; add remaining 6 tablespoons melted butter and pulse until mixture is moistened. Press mixture evenly and firmly into the bottom of the prepared pan and freeze until it’s good and set, about 30 minutes. Meanwhile, take the ice cream out of the freezer to soften and make the ganache.

Ganache:

Place chocolate in a medium heatproof bowl; set aside. Place cream in a small saucepan over medium heat and bring to a simmer. Pour cream over chocolate and let stand until chocolate has melted, about 5 minutes.

Stir gently until smooth then stir in butter, one piece at a time, until completely incorporated; let cool slightly before using. Meanwhile, let the ice cream soften, for another about 15 minutes, or until soft enough to spread like room temperature butter but not melted.

Assembly:

When ice cream is softened, and transfer to a mixing bowl. Using a rubber spatula mix until spreadable. Spread half of the ice cream over the cookie crust and smooth the top. Pour half of the ganache over the top and smooth and place in the freezer until firm, at least 30 minutes. Place the remaining ice cream back in the freezer as well.

Remove peanut butter ice cream from the freezer and let soften about 15 minutes. Mix again until spreadable. Spread peanut butter ice cream over the fudge, level the top of the cake, add remaining ganache (you may want to reheat this slightly until it’s just pourable), smooth it, and freeze until the whole cake is very firm, at least 3 hours and up to 1 day.

Serve:

Remove cake from the freezer and let sit at a few minutes at room temperature before cutting. Meanwhile, place whipped cream in a clean, large bowl and whip with a whisk until soft peaks form.

Top cake with whipped cream, cocoa, peanuts, chocolate shavings, and serve.

Recipe from Aida Mollenkamp

 

Chocolate Peanut Butter No Bake Dessert June 27, 2012

Filed under: Other Desserts — stacielk @ 7:00 am
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This recipe’s got a long title.  I could leave out the “No Bake” part of it, but since the weatherman says it’s going to be 90+ for the next week, I’m leaving it in so you know it something that can be whipped up without turning the oven on.  It turned out delicious and I would recommend this recipe to all those chocolate-peanut butter lovers out there.  It has a delicious oreo crust (you can’t go wrong with that!) with a cream cheese peanut butter sweetened layer that is topped with chopped peanut butter cups then a layer of chocolate pudding and to top it all off a nice amount of oreo crumble.  Enjoy!

Chocolate Peanut Butter No Bake Dessert

20 Oreo cookies, divided

5 tablespoons butter, softened

1 package (8 oz.) cream cheese, softened

1/2 cup peanut butter

1 cup confectioners’ sugar

1 carton (16 ounces) frozen whipped topping, thawed, divided

15-20 miniature peanut butter cups or 5-7 regular size, chopped

1 cup cold milk

1 package (3.9 ounces) instant chocolate pudding mix

Crush 16 cookies; toss with the butter.  Press into an ungreased 9-inch square dish; set aside.

Beat the cream cheese, peanut butter and 1 cup confectioners’ sugar with an electric mixer until smooth.  Fold in half of the whipped topping.  Spread over crust.  Sprinkle with chopped peanut butter cups.

In another large bowl (or just use one of the bowls that you tossed the cookies in or made the cream cheese mixture to prevent soooo many dishes, no need to wash), beat the milk and pudding mix on low speed for 2 minutes.  Let stand for 2 minutes or until soft-set.  Fold in remaining whipped topping.  Spread over peanut butter cups. Crush remaining cookies; sprinkle over the top. Cover and chill for at least 3 hours.

Recipe adopted from Taste of Home originally sited on Let’s Dish

 

Strawberry Cream Cheese Crumble Tart May 29, 2012

Filed under: Other Desserts,Pie — stacielk @ 7:00 am
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Here is another recipe that I am going to direct you straight to the site where I got it from.  I made it exactly as written.  It was delicious!  A great non-chocolate dessert for a perfect warm summer day.  I loved everything about it.  The cookie-like crust, the lemony cream cheese filling with strawberries and of course my favorite part was the crumble topping.  The amount of crumble topping seemed a bit excessive at first, but after my daughter and I finished nibbling from it, I thought it was the perfect amount.  The suggestion at the end of the recipe about putting the tart together just before serving is a good one.  I put the cream cheese mixture in the crust about 16-18 hours before serving and put the crumble topping on maybe 6 hours before serving.  Turned out fine!  But by the second day, there wasn’t that yummy crunchy topping that I so much enjoyed.

You can find the recipe here at Nick Malgieri’s site.  And some beautiful pictures here at Tracey’s Culinary Adventures.

I hope everyone had a wonderful Memorial Day weekend!

 

Peanut Butter Torte May 4, 2012

Filed under: Other Desserts — stacielk @ 7:00 am
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I’ve been eyeing this recipe from Baking From my Home to Yours by Dorie Greenspan ever since I purchased the book…almost 4 years ago!  We got together with some friends, and knowing how much they love their rich desserts, I thought this would be the perfect one to bring along.  This Peanut Butter Torte consists of an oreo crust with a peanut butter mousse filling and topped with a chocolate ganache.  I knew it was going to be a rich one and a sliver of a piece was all one person needed.  I would not recommend eating a piece on a full stomach.  When I did, I took this torte as being TOO rich.  But after eating a piece on a not-so-full stomach, it was divine!

Dorie recomends serving this with a strong espresso, black tea, hot cocoa or a not-too-thick not-too-sweet coffee milk shake.  I would agree with her on the espresso or tea.  As far as the cocoa or milk shake (even though it’s not-too-sweet), I think it’d be too much sweetness at once.  But that’s for you to decide, you may even want a big glass a milk to wash this torte down!

Peanut Butter Torte

1 ¼ c. finely chopped salted peanuts (for the filling, crunch and topping)

2 teaspoons sugar

½ teaspoon instant espresso powder (or finely ground instant coffee)

¼ teaspoon ground cinnamon

Pinch of freshly grated nutmeg

½ c. mini chocolate chips (or finely chopped semi sweet chocolate)

24 Oreo cookies, finely crumbed or ground in a food processor or blender

½ stick (4 tablespoons) unsalted butter, melted and cooled

Small pinch of salt

2 ½ c. heavy cream

1 ¼ c confectioners’ sugar, sifted

12 ounces cream cheese, at room temperature

1 ½ c salted peanut butter – crunchy or smooth (not natural; I use Skippy)

2 tablespoons whole milk (I used skim and turned out fine)

4 ounces bittersweet chocolate, finely chopped

Getting ready: Center a rack in the oven and preheat the oven to 350°F. Butter a 9-inch Springform pan and place it on a baking sheet lined with parchment or a silicone mat. (I used a 9 1/2 inch).  

Toss ½ cup of the chopped peanuts, the sugar, espresso powder, cinnamon, nutmeg and chocolate chops together in a small bowl.  Set aside.

Put the Oreo crumbs, melted butter and salt in another small bowl and stir with a fork just until crumbs are moistened. Press the crumbs evenly over the bottom and up the sides of the spring form pan (they should go up about 2 inches on the sides). Freeze the crust for 10 minutes.

Bake the crust for 10 minutes, then transfer it to a rack and let it cool completely before filling.

Working with a stand mixer fitted with the whisk attachment or with a hand mixer in a large bowl, whip 2 cups of the cream until it holds medium peaks. Beat in ¼ cup of the confectioners’ sugar and whip until the cream holds medium-firm peaks. Crape the cream into a bowl and refrigerate until needed.

Wipe out (do not wash) the bowl, fit the stand mixer with the paddle attachment if you have one, or continue with the hand mixer, and beat the cream cheese with the remaining 1 cup confectioners’ sugar on medium speed until the cream cheese is satiny smooth. Beat in the peanut butter, ¼ cup of the chopped peanuts and the milk.

Using a large rubber spatula, gently stir in about one quarter of the whipped cream, just to lighten the mousse. Still working with the spatula, stir in the crunchy peanut mixture, then gingerly fold in the remaining whipped cream.

Scrape the mouse into the crust, mounding and smoothing the top. Refrigerate for at least 4 hours, or overnight; cover with plastic wrap as soon as the mousse firms.

To Finish The Torte: Put the chopped chocolate in a heatproof bowl and set the bowl over a saucepan of simmering water. Leave the bowl over the water just until the chocolate softens and starts to melt, about 3 minutes; remove the bowl from the saucepan.

Bring the remaining ½ cup cream to a full boil. Pour the cream over the chocolate and, working with a rubber spatula, very gently stir together until the ganache is completely blended and glossy.

Pour the ganache over the torte, smoothing it with a metal icing spatula. Scatter the remaining ½ cup peanuts over the top and chill to set the topping, about 20 minutes.

When the ganache is firm, remove the sides of the Springform pan; it’s easiest to warm the pan with a hairdryer, and then remove the sides, but you can also wrap a kitchen towel damped with hot water around the pan and leave it there for 10 seconds. Refrigerate until ready to serve.

Recipe from Baking From my Home to Yours by Dorie Greenspan

 

Chocolate Mousse March 8, 2011

Filed under: Brownies/Bars & Other Sweets,Other Desserts — stacielk @ 9:02 am
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I had some heavy whipping cream I had to use up the other day, so I decided to make some chocolate mousse.  It was delicious.  To a chocoholic, it’s not too rich but if you’re not a big chocolate person, I suggest a small piece.  This recipe has an Oreo crust but I think it would be a great mixture to pour right into a pie crust for a French Silk Pie without the raw egg.  I made 1\4 of the recipe (I’ll be posting the entire recipe) and placed it into a smaller oven-safe dish.

Chocolate Mousse

21 chocolate sandwich cookies, crushed

1/4 cup butter, softened

1 cup heavy cream

1 – 12 oz pkg semisweet chocolate chips

1 tsp vanilla extract

1 pinch salt

2 cups heavy cream

1/4 cup white sugar

1 cup heavy cream, chilled

1/4 cup white sugar

Preheat oven to 350 degrees.  Generously grease a 9 inch spring-form pan.

In a medium bowl, mix together crushed cookies and softened butter or margarine..  Press mixture evenly into greased pan.  Bake in preheated oven for 5 minutes then allow to cool.

Combine 1 cup cream, chocolate chips, vanilla extract and salt in a microwave proof bowl.  Microwave 20-30 seconds at a time, stirring in between until chocolate is melted and mixture is smooth.  You may have to stir more than you think to get the mixture smooth.  Allow this mixture to cool.

In your electric mixture bowl, beat 2 cups chilled cream with 1/4 cup sugar.  Beat until stiff peaks form.  After chocolate mixture is cooled, fold this mixture into the chocolate and pour over cooled crust.

Chill pie at least 6 hours before serving.  Prior to serving, beat remaining 1 cup cream with 1/4 cup sugar.  Beat until stiff and place a dollop on to of each piece.

Recipe from Allrecipes.com