Calling all Bakers: We’re Hosting a Recipe Exchange!

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Hello, Fellow Bloggers!  You’re invited to a Recipe Exchange.

We’re on the lookout for tasty summer desserts. If you have a recipe on your blog, featuring chocolate and berries, then we want to hear from you!


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  • Cakes/ Cupcakes
  • Pies
  • Ice Cream/ Popscicles
  • Brownies 
  • Cookies
  • Any other desserts!


This is a great opportunity to meet fellow bloggers, get exposure for your own blog, all while gaining a bounty of delicious recipes.


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To participate, please follow these procedures:

  • Please be sure that your dessert includes the mandatory ingredients for this Recipe Exchange: Chocolate, and one or more type of Berries.
  • Leave the name of your dessert, and a link to your blog’s recipe in the comment section below.
  • Submit as many recipes that you like!
  • Feel free to reblog this post for maximum exposure for all of the participants.
  • See a recipe you like? Be sure to share the love: Follow that baker’s blog, like their recipe blog post, and/or share on social media.
  • Check back in the future for more recipe exchanges!

 

 

Looking forward to your recipes.  Happy Baking! ❤️


Chocolate and Cheese Pairings

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How does a chocoholic celebrate Cheese Day? It may seem like an odd couple, but cheese can actually be a delicious accompaniment to chocolate.

 

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Way. If you find yourself feeling hungry and adventurous, give it a try!

The basics of a Chocolate and Cheese Tasting:

  • Smell the cheese chunk and chocolate before sampling.
  • When tasting a pair, eat the cheese followed by the chocolate.
  • Eat small pieces of each, the cheese being double the size of the chocolate.
  • Take time to allow flavors to melt in your mouth.
  • Dark chocolate, being less sweet, tends to pair with aged, nutty, or pungent cheeses. I find the dark chocolate to be most versatile.
  • Typically, more complex chocolates pair best with more dimensional cheeses.
  • Milk chocolate tends to go better with milk based, buttery, or soft cheeses.
  • Experiment with chocolates with texture and multiple flavors. (Nuts, caramel, coffee beans, fruit, spices, toffee, etc.)

 

Of course, all of these thoughts are just suggestions. The combinations aren’t an absolute science, however you’ll find that some flavors naturally blend well together. At the end of the day, it’s all about your palate. 

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Some recommendations:

Dark Chocolate– pair with Blue Cheese, Goat Cheese, wine or beer washed cheese, Aged Parmesan, Aged Cheddar, Aged Gouda, Mascarpone

Milk Chocolate – goes with Riccotta, Brie, Robiola, and goat/cow milk cheeses.

White Chocolate – try with mild cheeses, like Colby or Goat Cheese.

Chocolate with Nuts or Dried Fruit– pairs well with aged cheeses, semi-soft cheeses (like Brie), Aged Jack Cheese, Gruyere

Spicy & Chili Chocolate– pairs nicely with Aged Sharp Cheeses

Chocolate Caramels– their sweetness will round off with a salty cheese, such as Romano.

Have you ever tried chocolate and cheese together?  I’d love to hear about your pairing experience- good or bad!

 

Smile and Say Cheese-Cake!

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Girl Scout cookie season has come and gone. So what’s a girl to do when she has an insatiable craving for the Samoa cookie?  

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What’s a Samoa, you ask? 


It’s the cookie with-

Sweet toasted Coconut,

 

Rich, decadent Chocolate,

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And, chewy golden Caramel.

 

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And when you combine all three flavors and textures, it’s nothing short of irresistible.

 

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Now imagine all of that goodness…on top of a cheesecake.

 

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No-Bake Samoa Cheesecake 

Original Recipe by Life, Love and Sugar

 

Ingredients

Crust
2 cups Oreo crumbs (from about 20 Oreos, leave filling in the Oreos))
1/4 cup butter, melted
 
Filling and Topping
1 cup coconut flakes, divided
24 oz cream cheese, softened
1/2 cup sugar
1/4 cup brown sugar
1 tsp vanilla extract
1/2 tsp coconut extract
1 cup vanilla wafers, broken into pieces
1/2 cup caramel sauce, divided (I use this one)
8 oz cool whip (or homemade whipped cream)
1/4 cup mini chic chips for topping
additional caramel sauce for topping
chocolate sauce for topping (I use this one)

Instructions

1. Spread coconut onto a baking sheet covered with parchment paper. Bake at 325 degrees for 5-10 minutes, or until lightly toasted. Set aside to cool.
2. Combine Oreo crumbs and melted butter and press into the bottom of a greased 9 inch springform pan.
3. Combine cream cheese, sugars and extracts in a large bowl and mix until smooth.
4. Fold in 3/4 cup of coconut flakes, vanilla wafer pieces and 1/4 cup caramel sauce into cream cheese mixture.
5. Add Cool Whip to cream cheese mixture and stir until combined.
6. Add batter to crust in 3 parts, adding a little more of the caramel sauce each time until you’ve used all of the caramel. Use a knife to swirl caramel around. Be careful to not put the knife through the crust.
7. Smooth out the top of the cheesecake.
8. Top cheesecake with remaining 1/4 cup coconut flakes, mini chocolate chips, chocolate sauce and caramel sauce.
9. Refrigerate until firm, 4-5 hours.