Chocolate Turtle Cheescake

I am finally back from our cross Texas holiday tour and I can not express how good it feels to be back home. Prior to our take off I sent out messages asking for requests for holiday goodies and by far the easies request I got back was from my father. His response was simply "anything chocolate!" which opened up a world of possibilities, but also let me make this little treat I have had my eye on. Making cheesecakes is something new for me because like other things in the kitchen I was intimidated by worlds like water bath, spring form pan, and almost set. Little did I know that you can make a cheese cake with out a spring form pan and without a water bath and they are pretty darn simple. This cheesecake has a silky texture and the chocolate is not overpowering. The caramel is light enough to let its presence be known and the crust is OMG good!! When making this take into consideration that there are MANY modifications that can be made. Next time I make it I am thinking about doing a chocolate crust and putting caramel on top also just to see how it turns out.


Chocolate Turtle Cheesecake:


Crust:
1 cup honey gram crackers crushed
3 tbs sugar
1/4 cup pecans
1/4 unsalted butter, melted
12 caramels
1 tbs milk


Filling:
2 pkg cream cheese at room temperature
1/2 cup sugar
1/2 cup sour cream
2 eggs
3 1/2 oz semi-sweet chocolate


Topping
1oz semi-sweet chocolate
1/4 cup chocolate chips
1/4 pecan pieces


Heat oven to 300 degrees.
In a food processor place graham crackers and pecan pieces together and pulse until a uniformed crumble mix is made. If you take the top off and you still have large pieces pulse it some more. It will be kind of a fine mixture but don't worry the butter brings it all back together. In a medium bowl add in sugar and melted butter and mix with a fork until all ingredients are moist. Pour mixture into a 9 inch pie plate pressing mixture to the sides and bottom bring it all the way up to the top of the pan.
In a microwave safe bowl place caramels and milk and microwave for 45 second intervals until completely melted and smooth, pour over crust and manipulate until it covers the whole bottom then set aside.


In a large bowl mix cream cheese and sugar until smooth. Add sour cream and mix well. Add eggs 1 at a time, mixing at low speed until just blended . In a microwave safe bowl melt 3 1/2 oz of semi-sweet chocolate. Stir melted chocolate into cheese cake batter.  Place remaining 1/2 of chocolate into food processor and pulse until you have small chocolate chunks. The size is based on personal preference so go however big or small you like.  Pour chocolate pieces into batter and gently fold until evenly dispersed. 
Grab your crust and pour in batter. Bake for 45-50 minutes or until center is almost set. Allow cheesecake to come to room temperature then refrigerate for 4 hours or over night.
When ready to serve sprinkle pecans and chocolate chips over top of cheesecake. Melt 1 oz of semi-sweet chocolate until smooth. Drizzle melted chocolate over the top of cheesecake. I used a fork but you can simple pour from the bowl if that is easy for you. Refrigerate any left overs, and enjoy y'all!


Recipe adapted from: Kraft Food and Family Spring '09

Peach Cobbler Cupcake with Whipped Cream Icing and Crumb Topping

There are several things in Texas we take seriously the first always being football, it is pretty much its own religion. The second being our desserts, peach cobbler and pecan pie. In the summer these two desserts are a symbol of a mild summer where we actually received rain and the trees were able to produce fruit. In the winter these two are warm comforts eaten with family either for holidays or simply just because. Pie is portable but the down fall of cobbler is that it normally involves a large pan that you want back so the idea of a portable cobbler came to mind. These cupcakes are super moist, full of big chunks of peaches and the whipped cream and crumb topping make this a perfect alternative to full size cobblers.

Peach Cobbler Cupcake:

Crumb topping:
1/2 C brown sugar
1/2 C flour
1/4 C butter

Place all ingredients in a small bowl and mix with you hands until mixture creates crumbs. 
Spread crumbs on baking sheet lined with parchment paper or baking mat and cook at 350 degrees for about 18 minutes. Remove from oven and allow to cool then break into small crumbs for topping or just stand and eat them off the cookie sheet like I do :)

Peach Cobbler Cupcake:

1 1/2 cup flour
1 1/4 tsp baking powder
1/4 tsp baking soda
1 tsp cinnamon
1/2 cup unsalted butter at room temperature
3/4 cup brown sugar
1/4 c sugar
2 eggs
1/4 cup heavy whipping cream
1/4 cup milk
1 tsp vanilla extract
1 1/4 cup peaches roughly chopped. Fresh or canned peaches both work whatever is easiest to get.

Preheat oven to 350 degrees and line muffin pan with 12 cupcake liners. In a small bowl mix together flour, baking powered, baking soda, and cinnamon. Whisk ingredients together and set aside.

In another bowl cream together butter, sugar and brown sugar until fluffy. Add eggs one at a time mixing until just incorporated. Add in vanilla extract.

Place heavy whipping cream and milk together in the same measuring cup. Mix in half of flour mixture, then milk/whipping cream mixture, and finally add in remaining flour mixture.

Gently fold in peaches and fill cupcake liners about 1/2 full.  Bake for 22 minutes or until toothpick comes out clean. Allow to cool 5 minutes in pan and then transfer to cooling rack. Allow cupcakes to completely cool before icing.

Whipped cream Icing:

1 1/2 cups heavy whipping cream
1/2- 1 1/2 powdered sugar
1 tsp vanilla extract

Place heavy whipping cream into a bowl and beat until soft peaks form. Slowly add in 1/2 cup powdered sugar  mixing on low until incorporated. You will have to test this icing after each 1/2 cup addition of powder sugar because the sweetness is dependant on your personal taste. I have never used more than 1 cup powder sugar because I don't want my icing to over power all the other elements which in the cupcake. Once you have reached your desired sweetness add in the vanilla extract and mix until just incorporated.
Pipe icing on completely cooled cupcake and sprinkle with crumb topping and enjoy!!

If you are not able to serve these right away or heaven forbid you have leftovers these refrigerate very well for up to 3 days.

p.s. To all my readers I want to say I am sorry for my poor quality pictures! I am using my phone right now because I need to get my camera up and working so hopefully soon the quality will be much improved.
Recipe by: Brooke