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What’s for Dinner: Homemade Oreo Truffles


Back at the end of August, when we had the party at our house, Nadia made and brought her homemade Oreo truffles [that she had mentioned to me in the past several times]. It was my first time trying them, and let me tell you: absolutely delicious. I may or may not have consumed most of them…

I asked her how she  made them, and for some reason or another didn’t get around to making them until today.

Making Oreo truffles at home are incredibly easy [not good for someone like me who has a major sweet tooth], and take no time at all. Although there are a few steps involved.

Not only is it easy to make, but only requires three ingredients.

What you need is:

  • Oreos [or any cream filled chocolate cookies]
  • 1 [8 ounce] package of cream cheese, softened
  • 2 [7 ounce] containers of Bakers dipping chocolate [milk chocolate]

What I did was:

  1. Take about 4-5 Oreos and finely crush them [in a food processor]. Set aside for later: you will use these to sprinkle on top of the truffles.
  2. Finely crush the rest of the Oreos [in a food processor]. Add your cream cheese and mix the two ingredients until they are combined well.
  3. Line a baking sheet with parchment paper.
  4. Take about a teaspoon of the mixture, roll into a “ball” and lay on the baking sheet. I made 36 truffles, but quantity will vary and depend on the size you roll the truffles into. When the baking sheet[s] are full, set it in the refrigerator for about 10-15 minutes so they are easier to work with. Once you take them out of the fridge, they will be easier to roll them into balls if you couldn’t before because of the gooey texture.
  5. Melt the dipping chocolate as per instructions. It took about 90  seconds to melt for me I’d say.
  6. Using two teaspoons [or a toothpick], dip each of the balls in the chocolate, and lay back on the lined baking sheet.
  7. Immediately sprinkle them with the Oreo crumbs you set aside before. Tip: sprinkle the truffles right away because the dipping chocolate hardens fairly quickly. Don’t wait to do this part at the end once all have been coated.
  8. The truffles can be eaten right away [which is  of course, what I did], but I’d set them back in the fridge to firm a little more.
I used a food processor for everything, but you could just as easily crush the cookies in a ziploc bag and then just mix the cream cheese and Oreos together.


P.S. This post is a part of my “What’s for Dinner” series, where I share what I’ve been cooking and my recipes.

What’s for Dinner: Frozen Oreo and Chocolate Pudding Pie


Early November, I made a frozen Oreos and Chocolate Pudding Pie… yum!

I made this one frozen, because without a second thought I put it to set in the freezer instead of the fridge in the chaos… but it would be just as good [and I plan to try it next time] cold, but not frozen.

You need:

  • Oreo pie crust [store-bought or homemade]
  • 2 [small] packages of instant choco­late pudding
  • 2 + 1/2 cups of milk
  • Oreos
  • Cool whip container [large container]

What I did was:

  1. Combine the milk and pudding mixes and mix well. Add about half of the cool whip and fold until the mixture is a smooth and consistent color.
  2. Pour about half of the pudding on top of the pie crust.
  3. Add a layer of Oreo cookies on top before adding the rest of the pudding.
  4. Freeze until set [or overnight] before decorating the top with the rest of the cool whip. And more Oreos.

Like my recipes? Click the below link to purchase my cookbook “What’s for Dinner”:


P.S. This post is a part of my “What’s for Dinner” series, where I share what I’ve been cooking and my recipes.

What’s for Dinner: Oreo Turtle Cheesecake

Cheesecakes. I love them. As it isn’t apparent by the number of different kind of cheesecakes I have made in the last several months. To think I always thought cheesecakes were so difficult to make makes me laugh now.


Anyhow, for Shazia’s bridal shower yesterday, I made a Turtle Cheesecake with an Oreo based crust. Turtle? What’s a turtle you ask? Not exactly sure why, but it’s the combination of chocolate, caramel and pecans. And that’s exactly what my cheesecake this day was. And the Oreos? Well, that was just for fun.

What you you need:

  • Cream-filled cookies [like Oreos]
  • 2 packages of [8-ounce] cream cheese, softened
  • 2 and 1/2 teaspoons of vanilla extract
  • 2 eggs
  • 1/2 cup of granulated sugar
  • Mini chocolate chip morsels
  • Chopped pecans

To make the cheesecake:

  1. Preheat your oven to 325 degrees.
  2. Crumble the [Oreo] cookies and press onto the bottom of your [springform] pan. This is your crust!
  3. Combine the other four ingredients [cream cheese, vanilla extract, eggs and sugar] until it is a smooth mixture. Then pour over your Oreo based crust.
  4. Sprinkle the top of your cheesecake batter with mini chocolate chips and pecans. Two out of three of the “turtle”. The third, the caramel, will be drizzled on top right before serving.
  5. Bake, in your preheated oven, for 50 minutes. Let it cool completely before removing it from the [springform] pan and cutting into it [to give the cheesecake time to settle].
  6. Right before serving, drizzle the top of the cheesecake with caramel.

Like my recipes? Click the below link to purchase my cookbook “What’s for Dinner”:


P.S. This post is a part of my “What’s for Dinner” series, where I share what I’ve been cooking and my recipes.

What’s for Dinner: Chocolate Chip Cheesecake

A few days before leaving for hajj back in the beginning of October, it became a “use everything up in the kitchen that could potentially go bad” night.

Which meant it was a seafood night. My mom made fried fish and I made my Bang Bang Shrimp.

Oh and I made cheesecake. What better way to use up cream cheese?! A chocolate chip cheesecake with a pistachio based crust to be exact.

I’m finally getting around to typing up the recipe, so here’s how I made it:

For the crust, what I used:

  • 1 stick of [unsalted] butter, softened
  • 1 and 3/4 cups of sugar
  • 1 cup of all-purpose flour
  • 2 and 1/2 teaspoons of vanilla extract
  • 1 cup of pistachios, roughly chopped

What I did:

  1. Preheat your oven to 350 degrees for the crust.
  2. Roughly chop your pistachios, and set aside.
  3. Cream together your stick of butter and 1/4 cup of sugar.
  4. Add flour in small batches until it is just combined, with your mixer on the low speed [to avoid getting flour all over you].
  5. Mix in your chopped pistachios and 1 teaspoon of vanilla extract.
  6. Press the crust, gently, into the bottom and along the sides somewhat [I’d say about 1/4 of the way up] of a greased/non-stick springform pan.
  7. Bake in your preheated oven, for around 10 minutes until the crust turns barely golden brown.
Next, for the cheesecake filling portion:
What I used:

  • 2 [8 ounce] packages of cream cheese, at room temperature
  • 1 can of condensed milk
  • 2 eggs
  • 1 and 1/2 teaspoons of vanilla extract
  • 1 cup of mini chocolate chip morsels

What I did:

  1. Lower heat to 300 and bake cheesecake for an hour.
  2. Cream together your cream cheese and the condensed milk until it is smooth.
  3. Next, add in the eggs and vanilla extract. Do not over beat the mixture, just until it is all incorproated.
  4. Pour half of of your cheesecake batter on top of the crust.
  5. Sprinkle half of your chocolate chips on top of the cake batter before pouring the remainder of the cheesecake batter on top. Sprinkle the remainder of your chocolate chips on top.
  6. Bake [in your preheated 300 degree oven] for about 60 minutes.
  7. Let it cool [and completely set] for at least several hours [if you have the will power] before cutting into it.

P.S. This post is a part of my “What’s for Dinner” series, where I share what I’ve been cooking and my recipes.

What’s for Dinner: Nutella Cheesecake

This past Friday, I made a Nutella Cheesecake for a potluck on Saturday night.

With a very busy weekend, I needed something I could make in advance and a cheesecake was perfect for that. The whole making a day in advance and letting it cool [which I NEVER do] finally was done this time around… mainly because I had no choice.

I used the same recipe as my Chocolate Hazelnut Swirl Cheesecake , the only thing I did differently was: I didn’t do the swirl. I mixed in the nutella with the whole cheesecake batter.

To decorate, I topped the cheesecake with a thin layer of nutella, and then sprinkled hazelnuts on top!

Like my recipes? Click the below link to purchase my cookbook “What’s for Dinner”:


P.S. This post is a part of my “What’s for Dinner” series, where I share what I’ve been cooking and my recipes.

What’s for Dinner: Chocolate Chip and Peanut Butter Cookies

Usually when I make homemade cookies from scratch, I simply make chocolate chip cookies because those are the only kinds my brothers will eat. This afternoon, I wanted something sweet but had no milk chocolate chips [my favorite kind], but had some leftover combination of peanut butter and milk chocolate morsels that would do.

I pretty much used my usual cookie recipe [makes about 16-18 good sized cookies]:

You need:

  • 1 stick of unsalted butter, at room temperature
  • 1/4 a cup of granulated sugar
  • 1/2 a cup of [packed] light-brown sugar
  • 1/2 a teaspoon of salt
  • 1 teaspoon of vanilla extract
  • 1 large egg
  • 1 cup of all-purpose flour
  • 1/4 teaspoon of baking soda
  • 1 cup of milk chocolate and peanut butter morsels [combined]

To make your Chocolate Chip Cookies:

  1. Preheat your oven to 325 degrees. Line your baking sheet [with foil, etc.] for easy cleanup.
  2. In a bowl, add your butter along with the granulated sugar and the brown sugar. Beat on low to medium speed until the mixture is light and fluffy.
  3. Next: add in the salt, vanilla, and egg. Beat until everything is well mixed together. Add in your flour and baking soda and mix to combine everything. Lastly, add in the chocolate chips.
  4. Take even sized amounts of dough, and roll into a ball. Place on your baking sheet, leaving space in between each one.
  5. Bake in your preheated oven for 12-14 minutes, or until they are golden brown.

Like my recipes? Click the below link to purchase my cookbook “What’s for Dinner”:

P.S. This post is a part of my “What’s for Dinner” series, where I share what I’ve been cooking and my recipes.

What’s for Dinner: Chocolate Chip/M&Ms Cookie Bars

Who doesn’t love chocolate chip cookies [in any way or form]? I’ve done chocolate chip cookies, chocolate chip cookie pie, chocolate chip cookie bars, chocolate chip cookie cups one way, and then a second way and let’s not forget the chocolate chip cookie dough cheesecake! Did you figure out I LOVE chocolate yet?!

… and so when I came across an idea online for making chocolate chip cookie bars using a cake mix, well… it’s been on my mind since. I couldn’t wait to try it. Using a cake mix and pudding to get the moistness in the bars? Love it. I added my own twist with adding [mini] M+Ms to it.

It didn’t disappoint. It helps that I’ve been having a major sweet tooth issue lately…

What I used:

  • 1 box of yellow cake mix [I used Betty Crocker today]
  • 1 small box of instant vanilla pudding mix
  • 1/4 cup of water
  • 1/4 cup of oil
  • 2 eggs
  • 1/2 cup of milk chocolate chips
  • 1/2 cup of mini M+Ms

Not a big fan of cooking with oil [and don’t very often], but I keep forgetting to get applesauce and use it as a substitute in baking since I rarely cook with oil. I did, however, use a lot less oil than what is usually called for [similar ideas usually suggest at least 3/4 cup of oil]… Yeah, that wasn’t going to happen.

What I did was:

  1. Preheat your oven to 350 degrees. Spray your [9 by 13 inch] non-stick pan with non-stick cooking spray for extra precaution.
  2. Mix together all of your ingredients– the cake mix, pudding, water, oil, eggs, chocolate chips and mini M+Ms.
  3. Move your [thick] batter into your baking pan.
  4. Bake, in your preheated oven, for about 20-25 minutes. I took it out at about the 23 minute mark.
  5. Let it cool, slightly, before cutting them into bars. The hardest part, for sure!
The end result? Moist, delicious, melt-in-your-mouth goodness.
 

Have fun with it: change up the flavor of the cake, the M+Ms (or use something else) and the chocolate chips… add nuts… whatever you want! Other combination suggestions:

  • milk chocolate cake mix, chocolate pudding mix, and Reese’s peanut butter chips [hmm, I have all these ingredients in my pantry right now…]
  • chocolate cake mix, chocolate pudding mix, chocolate chips and walnuts.
  • yellow cake mix, chocolate pudding mix, M+Ms, chocolate chips, and toffee bits.
  • yellow cake mix, vanilla pudding mix, Reese’s’ mini peanut butter cups
  • What I’ll probably use next: yellow cake mix, vanilla pudding mix, 1/3 cup each of [milk chocolate chips, peanut butter chips, and toffee bits].
Whatever you like would work!

Like my recipes? Click the below link to purchase my cookbook “What’s for Dinner”:


P.S. This post is a part of my “What’s for Dinner” series, where I share what I’ve been cooking and my recipes.

What’s for Dinner: Ice Cream Bars

Oreos. Ice Cream. Hot Fudge. Peanuts. Whip Cream. Each alone, is delicious… so the combination? Absolutely amazing!

As much as I like to make things homemade from scratch, some days are semi-homemade days… where I get help from the store. This time I got a lot of help from the store. As in all I had to do was assemble the dessert. How easy is that? Not too easy: it’s a multiple step process with freezing time in between.

For my cousin Shazia’s dholki, last Friday, I made these ice cream bars. They are easy to make, and a perfect dessert for a hot summer day.

Here’s what you need:

  • 1 package of [Oreo] cookies, crushed
  • 1/2 gallon of [vanilla] ice cream, softened
  • 1 (16 ounce) jar of hot fudge sauce
  • 1 and 1/2 cups of [unsalted] peanuts
  • 1 quart of Cool Whip, room temperature

Putting it together is simple as well:

  1. Layer the bottom of your [9″ X 13″ preferably] pan with the crushed oreo cookies. To crush mine, I put them in a ziploc bag, let the air out, close it…. and then crush them with a rolling pan.
  2. Next, on top of the cookies, spread your softened ice cream layer. Put your pan in the freezer to let the ice cream layer freeze and set again.
  3. Then, warm up your hot fudge until it turns into liquid. Spread your hot fudge over the ice cream layer.  Technically, I suppose, I should have waited until the hot fudge cooled down before pouring it over the frozen ice cream, but we all know I didn’t. I didn’t want to have to wait there making sure it was cool enough but not thickening and whatnot. It was going back in the freezer soon enough anyways.
  4. Sprinkle the peanuts on top of the hot fudge.
  5. Finally, add the cool whip on top before returning the pan back to the freezer and letting it freeze. To give mine a decorative touch, I used my decorating kit to add the cool whip layer.
  6. I did this, last minute, as an added touch and added chocolate fudge sauce on top… totally optional as it’s a decadent dessert already… but the color pop was nice.

In the future, perhaps, I’ll make my own hot fudge and maybe even ice cream (an ice cream maker is on my list of eventual purchases amongst the stand mixer). I also want to make it with frozen yogurt next time, to make it slightly healthier.

Any combination of ice cream flavor, nuts, and toppings [caramel instead of fudge, perhaps?] would work just as well in my opinion… I just used my favorites.

Like my recipes? Click the below link to purchase my cookbook “What’s for Dinner”:


P.S. This post is a part of my “What’s for Dinner” series, where I share what I’ve been cooking and my recipes.

What’s for Dinner: Chocolate Chip Cookie Dough Cheesecake

I’ve been having a major sweet tooth lately. Not exactly sure why.

Although I was still super tired from the trip to Virginia, Monday was one of those days that I needed something sweet. Like at that very moment.

The first thing that popped in my head? Chocolate chip cookie dough cheesecake squares. It’s something that’s been on my “to-do” list for a long while. Half way into the process, I just turned it into a cheesecake. I used my chocolate chip cookie recipe for the cookie dough portion of it.

Here’s what you need:
Crust:

  • 1 and 1/2 cup of graham cracker crumbs
  • 3 tablespoons of [unsalted] butter, melted
  • 1/2 cup of [milk] chocolate chips

Filling:

  • 2 packages of [8-ounce] cream cheese, softened
  • 2 and 1/2 teaspoons of vanilla extract
  • 2 eggs
  • 1/2 cup of granulated sugar

Cookie dough:

  • 1 stick of unsalted butter, at room temperature
  • 1/4 a cup of granulated sugar
  • 1/2 a cup of [packed] light-brown sugar
  • 1/2 a teaspoon of salt
  • 1 teaspoon of vanilla extract
  • 1 large egg
  • 1 cup of all-purpose flour
  • 1/4 teaspoon of baking soda
  • 1 cup of [milk] chocolate chips

To make your Chocolate Chip Cookie Dough Cheesecake:

  1. Preheat your oven to 325 degrees. Spray your [9-inch] [spring-form] pan with non-stick cooking spray.
  2. Start off with the crust: combine your melted butter and graham cracker crumbs. Add in the chocolate chips. Press your mixture into the bottom [and lower sides if you want] of your pan.
  3. Cream your cream cheese using your mixer before adding in the sugar, eggs and vanilla extract. Beat the mixture again until it is nice and smooth. Pour your mixture over the pressed crust layer.
  4. Next, start the batter for your cookie dough. I used my homemade chocolate chip cookie dough recipe, but you could use store-bought dough for convenience.
  5. In small amounts, add the cookie dough batter on top of the cream cheese filling layer. You want to do this like a crumbled topping type of way. As the cookie dough bakes, it will spread.
  6. Bake in your preheated oven for 50 minutes. Let it cool before cutting into it so you give the cheesecake time to settle.

I had a little leftover chocolate chip cookie dough, so with that I made cookies.

Like my recipes? Click the below link to purchase my cookbook “What’s for Dinner”:


P.S. This post is a part of my “What’s for Dinner” series, where I share what I’ve been cooking and my recipes.

What’s for Dinner: Chocolate Cake with Pecans

Apparently I’m having a major sweet tooth lately. Today I made chocolate cake with pecans in it. Usually I don’t even like chocolate cake!

For the chocolate cake you will need:

  • 1 and 1/2 cups of [all purpose] flour
  • 1 cup of sugar
  • 1/4 cup of unsweetened cocoa powder
  • 1 teaspoon of baking powder
  • 1 teaspoon of baking soda
  • 1/4 teaspoon of salt
  • 1 teaspoon of vanilla extract
  • 1 cup of [warm] water
  • 5 tablespoons of [unsalted] butter, melted
  • 1/2 cup of pecans, chopped
To make the chocolate cake:
  1. Preheat your oven to 350 degrees. Spray [9 inch round] baking [spring-form] pan with non-stick cooking spray.
  2. In a mixing bowel, combine the flour, sugar, cocoa powder, baking powder, baking soda, and salt.
  3. Next, add  in the vanilla extract, the water, and the melted butter. Mix all the ingredients together until everything is combined.
  4. Stir in about 1/3 cup of the pecans.
  5. Transfer your batter into your baking pan. Sprinkle your remaining pecans on top.
  6. Bake for about 25 minutes, or until a toothpick poked in the center comes out clean.

The original plan when I suddenly decided to make the cake was to make a simple cake and frost it. Then suddenly, I found myself chopping up pecans for it. The end result? Too pretty to frost.

Like my recipes? Click the below link to purchase my cookbook “What’s for Dinner”:


P.S. This post is a part of my “What’s for Dinner” series, where I share what I’ve been cooking and my recipes.