German Chocolate Cheesecake

As I've mentioned before on my blog - I love making different kinds of cheesecakes - the possibilities are almost endless. This cheesecake was for my mom - she loves German Chocolate Cake. As I was looking through my cheesecake book 125 Best Cheesecake Recipes by: George Geary, I came across the German Chocolate Cheesecake and thought it was a great idea to combine two amazing desserts - and the combination of coconut, chocolate, and pecans is a big winner in my opinion :) It turned out very good, but beware: it's very rich!

Ingredients:

Crust -

• 1 1/4 cups chocolate sandwich cookie crumbs
• 1/4 cup pecans, coarsely ground
• 3 tbsp unsalted butter, melted

Filling -

• 1 cup packed brown sugar
• 2 tbsp unsalted butter, softened
• 2 egg yolks, stirred
• 1 1/2 cups flaked coconut
• 3/4 cup pecan halves
• 3 packages cream cheese, softened
• 1 cup granulated sugar
• 3 eggs
• 1 tsp vanilla
• 6 oz bittersweet chocolate, melted and cooled

1. Preheat oven to 350 degrees F. You will need a 9-inch cheesecake/springform pan with 3-inch sides (ungreased). For the crust, in a medium bowl, combine cookie crumbs, pecans, and butter. Press into bottom of cheesecake pan and freeze.

2. For the filling, in a medium saucepan on medium-high heat, melt brown sugar and butter for 3 minutes. Remove from heat. 

3. Slowly drizzle stirred egg yolks into mixture. Return to medium heat and stir for about 3 minutes. 

4. Add coconut and pecan halves. Cool for about 20 minutes in the refrigerator.

5. In a large mixer bowl, beat cream cheese and sugar on medium-high speed for 3 minutes. Add eggs, one at a time, beating after each addition.

6. Stir in vanilla and melted chocolate. Fold half of the coconut mixture into batter. Set remainder aside for decorating.

7. Pour batter over frozen crust. Bake in preheated oven for 45-55 minutes or until the top is light brown and the center has a slight jiggle to it. 

8. Cool on a rack for 2 hours. Cover with plastic wrap and refrigerate for at least 6 hours before decorating or serving.

9. Spread remaining coconut mixture on top of cake. (I used a marbled vanilla + chocolate butter cream topping)

Note: You can prepare the coconut mixture up to 3 days prior to use. Stir well before using. You can also substitute toasted almonds for pecans.)

Oreo/ Chocolate Truffles

If there's been one recipe I've been wanting to try for the longest time (besides making a pie or tart, which I STILL haven't), it's truffles. It all started a few years ago when I had the Oreo truffles at a cousin's engagement party...with the first bite, I fell in love (with the truffle). They are so delicate but easy to make with some practice...I love the rich chocolate center and the number of toppings that one could choose to dip them in. They are great for any occasion, and can easily be given as a gift in an elegant looking box. I'm going to be honest, I was the most excited about all the different toppings I was going to be using, and looking forward to seeing a tray full of colorful, delectable treats. For my first attempt, I would say the experience wasn't so bad at all. The only challenge was dipping the balls into the chocolate when I was making the Oreo ones (more on that later). Out of the two truffles I made, the Oreo truffles were definitely the winner but I loved both. Here are the links to both recipes: Chocolate Truffles and Oreo Truffles.

Chocolate Cream Cheese Truffles coated in a variety of toppings such as chopped pecans, sprinkles, cocoa powder, and dessicated coconut

Oreo Truffles

Chocolate/Cream Cheese Truffles

Ingredients:

• 1 (8 oz) package of cream cheese, softened
• 3 cups confectioner's sugar, sifted
• 3 cups of semisweet chocolate chips OR 19 oz of semi-sweet baking chocolate, melted (I prefer using baking chocolate NOT chocolate chips because it has better consistency)
• 1 1/2 tsp vanilla 
• Toppings (chopped nuts, dessicated coconut, cocoa powder, sprinkles, etc.)

1. In a large bowl, beat cream cheese until smooth. Gradually beat in confectioner's sugar until well blended.

2. Stir in melted chocolate and vanilla until no streaks remain. Refrigerate for about 1 hour. 

3. Shape into 1-inch balls and dip and in topping of choice.

Oreo Truffles

Ingredients:

• 1 package Oreo Sandwich Cookies, divided
• 1 (8 oz) package of cream cheese, softened
• 2 (8 oz) packages of semi-sweet baking chocolate, melted 

1. Crush 9 of the Oreo cookies into fine crumbs (either using a food processor, or you can put the cookies in a resealable plastic bag and use a rolling pin); set aside these cookie crumbs for later use.

2. Crush the remaining 36 Oreo cookies to fine crumbs also, and place in a medium bowl. Add the cream cheese, and mix well until blended (I used a hand mixer and it was mixed within seconds).

3. Roll the cookie/cream cheese mixture into balls, about 1-inch in diameter. Place the balls in the refrigerator for about 1 hour. 

4. Take the balls and dip in melted chocolate. Place each chocolate-covered ball on a wax paper-covered baking sheet. If you have leftover chocolate, you can store it in a covered container at room temperature for another use.

(Note: This part is tricky! Use a fork and spoon to lift up each ball and roll it around in the melted chocolate OR use the fork to life the ball and use the spoon to pour the melted chocolate on each ball until it's completely covered in chocolate.)

I only used 8 oz of chocolate here since I halved the recipe

The best way to melt baking chocolate - using a double broiler  or melting the chocolate in a pot over another pot of simmering water

YUM! steaming melted chocolate

freshly dipped Oreo truffles 

5. Sprinkle the top of the chocolate covered balls with the remaining cookie crumbs. Refrigerate the truffles for about 1 hour or until firm. Store the leftover truffles in a covered container in the refrigerator.

Chocolate-Filled Coconut Cookies

A soft, moist cookie that kind of tastes like macaroons but has an extra kick because of the chocolate filling. It doesn't have a very strong coconut taste, but just enough to fulfill your coconut cravings! It's definitely a cookie worth making again. The recipe is from the book (which I've used for other recipes that I've previously posted on my blog) Cookies: 1,001 Mouthwatering Recipes From Around The World.

 

Ingredients:

• 1 1/3 cups all-purpose flour
• 1 tsp baking powder
• 1/8 tsp salt
• 3/4 cup butter, softened
• 1/3 cup granulated sugar
• 1/2 tsp vanilla
• 1 large egg
• 3 tbsp shredded coconut 

For choc filling:

• 1 cup icing sugar
• 1/4 cup butter, melted
• 1 tbsp unsweetened cocoa powder

  

1. Preheat the oven to 300 degrees F; set out two cookie sheets; sift the flour, baking powder, and salt into a bowl.

2. Beat the butter, sugar, and vanilla in a large bowl with a mixer at medium speed until creamy; add the egg, beating until just blended. 

3. Mix in the dry ingredients; place the coconut in a bowl; roll teaspoons of the dough in the coconut and place 1 inch apart on the cookie sheets 

4. Bake for 18-20 minutes, or until lightly browned, rotating the sheets halfway through for even baking. Transfer to racks to cool. 

 

5. Chocolate filling: Beat the icing sugar and melted butter in a bowl; mix in the cocoa powder; stick the cookies together in pairs with the chocolate filling.

Pina Colada Cheesecake

Anyone who knows me probably knows I'm a big fan of making cheesecakes. After always making the same old flavors, I decided it was time for me to try something new. As the end of summer is drawing near, what better way to celebrate the remaining hot and sunny days than making and enjoying something tropical and fruity? I'll be honest...I was also dying to try a recipe from my brand new cheesecake book: 125 Best Cheesecake Recipes by George Geary. I was so nervous that it was going to turn out horribly wrong, but this cheesecake turned out to be one of my best - smooth, rich, and creamy texture with just the right amount of pineapple and coconut flavor. The whipped cream and toasted coconut flakes added an attractive finishing touch, and the crust had an extra kick with the coconut.

*Preheat the oven to 350 degrees F.
*Prepare a 9-inch springform or cheesecake pan. (If using a springform pan, it should be greased.)

Ingredients:

Crust -

• 1 1/4 cups graham cracker crumbs
• 1/2 cup flaked coconut
• 3 tbsp unsalted butter, melted

 Filling -

• 1 can pineapple, diced
• 3 tbsp packed light brown sugar
• 4 packages (8 oz each) cream cheese, softened
• 1 1/4 cups granulated sugar
• 1/4 cup all-purpose flour
• 4 eggs
• 1/2 cup coconut milk
• 2 tsp vanilla

Decoration -

• 1 cup classic whipped cream topping (see recipe below)
• 1/4 flaked coconut, toasted (see tip below)

1. For the crust, in a bowl, combine the graham cracker crumbs, coconut, and butter. Press into cheesecake pan and freeze.

2. For the filling, in a saucepan on medium heat, cook the pineapple and brown sugar until soft and syrupy, about 3 minutes. Let it sit for 10 minutes, then drain, discarding the syrup.

3. In a large bowl using a mixer, beat the cream cheese, sugar, and flour on medium-high for 3 minutes.

4. Add the eggs, one at a time, beating well after each addition.

5. Mix in the coconut milk and vanilla.

6. Pour half of the batter into the frozen crust, then arrange the pineapple mixture on top. Pour the remaining batter over the pineapple mixture.

7. Bake the cheesecake for 50-60 minutes, or until the top is light brown. (Don't worry if it's jiggly - it will firm up as it cools.)

8. Cool for 2 hours, then cover with a plastic wrap and refrigerate for at least 6 hours before decorating or serving.

9. For the decoration, ice the top of the cake with the whipped cream by using a piping cone fitted with the appropriate piping tip if desired. Sprinkle with toasted coconut.

* To make the whipped cream topping, take 1/2 cup of whipping cream and 2 tbsp of granulated sugar. (If you like, add a few drops of vanilla to give flavor.) In a well-chilled bowl with well-chilled beaters, whip the well-chilled whipping cream on medium-high speed until soft peaks form. With the mixer still running, sprinkle sugar into the cream and continue whipping until firm peaks form. Use directly or refrigerate.

* To toast the coconut, spread the coconut in a single layer on a cookie sheet lined with foil. Bake in a preheated oven at 350 degrees F for about 3 minutes. Stir the coconut and keep checking on it frequently. Repeat for another 3 minutes or bake until coconut is lightly browned. (Be really careful since coconut can get toasted very quickly. If it is not stirred and checked on frequently, it will burn!)

Nanaimo Bars

For many of you, the first thing you're probably thinking as you read the title is "What the heck is a Nanaimo Bar?" The first time I came across it was, of course, in the lovely book I mentioned in my last post called Cookies: 1,001 Mouthwatering Recipes From Around The World. As the title clearly indicates, there are recipes in the book from all over the world, and this particular recipe was in the section called "Bars and Brownies." As you're probably still wondering, the recipe is named after the city Nanaimo in British Columbia, Canada. I won't go too much into detail, but if' you're curious about the history and background of this delicious bar, you can visit this link: Nanaimo Bars. The link belongs to a website dedicated to the city of Nanaimo. And although it wasn't intentional and I don't follow the Olympics, I guess it would be fitting to dedicate this post to the Winter Olympics taking place in Vancouver.

I would also like to mention that the website also contains an original recipe for Nanaimo Bars. For the bars I made, the recipe that I ended up following is a combination of the one from the baking book I have, and the one on the website. If you want to make the original, you should know that it doesn't require any baking.

As for how the bars turned out, they were very rich and scrumptious, especially because of the chocolate layer on top. I wanted to add a little touch of my own, so I sprinkled some toasted pecans and toasted coconut on top, which made it look nicer. Also, the recipe in the baking book uses pecans in the first layer, whereas the traditional bars have almonds. And anyway, I much prefer pecans =) Lastly, the second layer traditionally contains custard powder, which I believe is not readily available in places in America. I actually got my Bird's Custard Powder from England. But if you don't have it, no problem! You can substitute with vanilla or vanilla pudding mix. I would say that if you don't have a sweet tooth, this is NOT for you because it's very SWEET. I would probably put a little less sugar in the middle (vanilla) layer next time. Also, the bars are not as thick as they would usually be since I used a bigger pan (13x9-inches as opposed to 8x8-inches) since that is what the recipe in the baking book indicated. But it's probably a good thing that the bars are thinner because you certainly can't (and shouldn't) eat too much of this stuff at one time! As the book describes them perfectly - they are "luxurious."

Ingredients:
First layer -

• 1 large egg
• 1/4 cup granulated sugar
• 1/2 cup (1 stick) unsalted butter, softened
• 1 tsp vanilla
• 3 tbsp unsweetened cocoa powder
• 2 cups graham cracker crumbs
• 1 cup shredded coconut
• 1/2 cup finely chopped pecans

Second layer -

• 1/2 cup unsalted butter
• 2 tbsp and 2 tsp whipping cream
• 2 cups confectioner's/icing sugar
• 2 tbsp vanilla custard powder or 1 tsp vanilla

Third layer -

• 8 oz semisweet chocolate
• 3 tbsp unsalted butter
• Finely chopped, toasted, pecans and toasted coconut (optional)

1. Preheat the oven to 350 degrees F. Butter a 13x9-inch baking pan. Toast the pecans in the oven for a few minutes after placing them on a foil-covered baking tray.

2. For the first layer, beat the egg and sugar using a mixer until the mixture is pale and thick.

3. Using a wooden spoon, stir in the butter, vanilla, cocoa, graham cracker crumbs, coconut, and pecans.

 

^ Sorry, I do realize that looks kind of nasty.

4. Firmly press the mixture into the prepared pan to form a smooth, even layer. Bake for 10-15 minutes, or until firm to the touch. Let cool completely.

5. For the second layer, beat the butter, cream, icing sugar, and custard powder/ vanilla using a mixer at high speed until it is light and well blended. Spread the mixture over the first layer and put in the freezer for 10 minutes.

6. For the top layer, melt the chocolate and butter in a double boiler over barely simmering water. Spread over the second layer. (As I said before, I sprinkled the finely chopped, toasted pecans and toasted coconut as a topping and for decoration. You certainly don't have to.) Refrigerate for at least 1 hour, or until set. Cut into bars. The bars will keep for at least 3 days in the refrigerator.