Kats’ Kitchen

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.


Apple Cream Cheese Coffee Cake April 28, 2016

Filed under: Breakfast,cake,Uncategorized — stacielk @ 10:34 am
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I was planning to head to my mom’s one Friday.  My husband was going to be out of town for the weekend, my mom was having outpatient surgery the day before.  So I thought it would be nice for her to have some company and entertainment (aka my little ones)apple.

Before heading over there she started talking about this coffee cake she pinned.  She asked if I had a block of cream cheese.  I did.  I usually do have extra of those.  So I planned to bring it so she could whip this together.  My mom called back, “do you have flour” she asked.  I did, I ALWAYS have flour, plus some.  She was running low, so I lugged my flour container and block of cream cheese over.  Little did I know I was going to be ‘throwing’ this coffee cake together. :)

It was simple to make, maybe slightly time consuming because of the 3 components and the chopping of the apple.  But not difficult.

I popped it in the oven and before we knew it the house aroma was divine!  The coffeecake turned out great.  The sugery topping was a bit over the top…hence the comment on reducing the sugar in the recipe.  But otherwise, I loved it!  It was delicious slightly warm or chilled.  With a good cup of coffee.

Cream Cheese Apple Coffee Cake

  • 1/2 cup (1 stick) butter, softened
  • 1/2 cup brown sugar
  • 1/4 cup white sugar
  • 1 egg
  • 1/4 cup vegetable oil
  • 1/2 tablespoon vanilla
  • 1 1/2 cups all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1 teaspoon cinnamon
  • 1 1/2 cups chopped apples (chopped small)Cream Cheese Layer Ingredients:
  • 8 oz. softened cream cheese
  • 1 teaspoon vanilla
  • 3 tablespoons white sugarStreusel Ingredients:
  • 3/4 cup white sugar(reduce if you don’t like extremely sweet topping!)
  • 1/4 cup brown sugar
  • 1/2 cup flour
  • 1 teaspoon cinnamon
  • 1/2 teaspoon baking powder
  • 1/8 teaspoon salt
  • 6 tablespoons cold butter

Preheat oven to 350ºF and grease an 8×8 inch square pan.

Combine the butter and sugars for the cake and mix until fluffy. Add the egg, oil, and vanilla and mix until combined.

Stir together the flour, baking soda, baking powder, salt, and cinnamon and stir into the butter mixture, mixing just until combined. Stir in the chopped apples. Spread into the prepared pan.

Mix together the cream cheese, sugar, and vanilla for the cream cheese layer and spread over the cake batter in the pan.

Combine all the streusel ingredients using your hands or a pastry blender until well combined. Sprinkle over the cream cheese mixture.

Bake for about 45 minutes or until the topping is browned.

Can be stored in the refrigerator.

Recipe from Yammie’s Noshery


Two Great Appetizers! BLT Dip & Pineapple Paradise Spread April 2, 2013

Filed under: Appetizer — stacielk @ 7:00 am
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BLT-DipHere are two super easy dip/spread recipes.  They are both delicious!  One is sweet, the other is savory, so serve them both at your next gathering to please everyone!

BLT Dip 

1 cup sour cream (I used light which makes the dip not as firm)

1 cup mayonnaise

6-8 slices bacon, fried and crumbled

1 cup tomato, seeded and cut into small chunks

1 cup shredded cheddar cheese

Wheat thins or other crackers for serving

Mix all ingredients together except crackers.  Chill.  Serve with crackers.

Recipe from Generous Helpings by Sertoma Centre, Inc.

Pineapple-Paradise-SpreadPineapple Paradise Spread

8 oz cream cheese, softened (I used 1/3 less fat, which like the sour cream in the above recipe, makes the spread not as firm)

1 – 20 oz can of crushed pineapple, drained

½ cup sugar

¾ cup pecans, chopped

Graham crackers for serving

Using an electric mixer, whip cream cheese until fluffy.  Add in the pineapple, sugar and pecans.  Chill 2 hours or more and serve with graham crackers.

Recipe from Tried & True (Real Recipes from Real Moms)


Banana Bars/Cake with Cinnamon Cream Cheese Frosting August 25, 2012

Filed under: Brownies/Bars & Other Sweets,cake — stacielk @ 7:00 am
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For some reason I kept buying bananas.  Too many bananas to eat before they got to the brown stage where I then throw them in the freezer to bake them up in, usually, some banana bread.  After making a double batch of banana bread and still having 8-10 bananas still sitting in my freezer, it was time for something new.  So I jumped on foodgawker.com and searched ‘banana’.  Sure enough, I found some great looking baked goods, including these Banana Bars.  I think it was the Cream Cheese frosting that screamed ‘bake me!’

These were delicious!  I will be sure to make them overa nd over again.  The original recipe calls them bars because they are thinner than a cake, but after reading a few of the comments, I was thinking they may be just a bit too thin…so I made 1 1/2 times the recipe and the bar/cake part ended up to be about 1.5 inches thick.  I think if you would make the recipe as is, you would probably get a 1 inch bar….if this matters to you at all!  I also suggest her recommendation of covering the bars after they cool for only 20 minutes.

You know you want to make them – head on over to Cooking Classy for the recipe!


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