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Layered Caramel Candy Bar Cheesecake

ba287d04-6426-49be-a49f-c42264875aa2Layered Caramel Candy Bar Cheesecake

Blogger Heather Baird of SprinkleBakes shares a recipe for an over-the-top layered chocolate cheesecake.

( 5 Ratings)

Member Reviews ( 7 )

  • Prep Time 1 hr 30 min
  • Total Time 7 hr 40 min
  • Servings 12

Ingredients

Cheesecake Layers

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Ultimate Turtle Brownies

Ultimate TUltimate Turtle BrowniesBY BETTY CROCKERIngredients 1 box (1 lb 2.4 oz) Betty Crocker® Original Supreme Premium brownie mix Water, vegetable oil and eggs called for on brownie mix box 36 caramels, unwrapped (from 14 oz bag) 3 tablespoons whipping cream 1 1/3 cups semisweet chocolate chunks (from 11.5 oz bag) 2/3 cup coarsely chopped pecans STEP 1Heat oven to 350°F (325°F for dark or nonstick pan). Spray bottom and sides 9-inch square pan with baking spray with flour. Make brownie batter as directed on box. Spread 1/2 of batter in pan. Bake 18 minutes.STEP 2Meanwhile, in large microwavable bowl, microwave caramels and whipping cream uncovered on High 2 to 3 minutes, stirring occasionally, until smooth.STEP 3Pour caramel over partially baked brownie; spread to within 1/4 inch of edges. Sprinkle with 2/3 cup of the chocolate chunks and 1/3 cup of the pecans. Drop remaining brownie batter by small spoonfuls onto caramel layer. Sprinkle with remaining 2/3 cup chocolate chunks and 1/3 cup pecans.STEP 4Bake 34 to 37 minutes longer or until center is almost set. Cool 1 hour at room temperature. Cover; refrigerate 1 hour before serving. For brownies, cut into 6 rows by 4 rows. Store covered at room temperature.urtle Brownies

BY BETTY CROCKER

Ingredients1 box (1 lb 2.4 oz) Betty Crocker® Original Supreme Premium brownie mix Water, vegetable oil and eggs called for on brownie mix box 36 caramels, unwrapped (from 14 oz bag) 3 tablespoons whipping cream 1 1/3 cups semisweet chocolate chunks (from 11.5 oz bag) 2/3 cup coarsely chopped pecans

STEP 1 Heat oven to 350°F (325°F for dark or nonstick pan). Spray bottom and sides 9-inch square pan with baking spray with flour. Make brownie batter as directed on box. Spread 1/2 of batter in pan. Bake 18 minutes.
STEP 2 Meanwhile, in large microwavable bowl, microwave caramels and whipping cream uncovered on High 2 to 3 minutes, stirring occasionally, until smooth.
STEP 3 Pour caramel over partially baked brownie; spread to within 1/4 inch of edges. Sprinkle with 2/3 cup of the chocolate chunks and 1/3 cup of the pecans. Drop remaining brownie batter by small spoonfuls onto caramel layer. Sprinkle with remaining 2/3 cup chocolate chunks and 1/3 cup pecans.
STEP 4 Bake 34 to 37 minutes longer or until center is almost set. Cool 1 hour at room temperature. Cover; refrigerate 1 hour before serving. For brownies, cut into 6 rows by 4 rows. Store covered at room temperature.
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Chocolate as a health food?

Chocolate As A Health Food?

Nothing is better than a good piece of chocolate. the richness, smoothness, creamyness makes us feel oh so good. The mood-enhancing qualities of Chocolate are the reason why and they also explain the reason why chocolate is so strongly associated with Valentine’s Day, as a gift for lovers and loved ones.

It is hard to think of chocolate as a health food. Part of its allure is the guilty pleasure we feel when eating it. But before we raid the candy store, it’s worth remembering that chocolate is not a low calorie food. A serving size of Dove dark chocolate (40 grams) contains 210 calories and 13 grams of fat, 8 of which are saturated, although some of this saturated fat is in the form of stearic acid, which is converted by the liver into a “healthier” monounsaturated fat.

There’s no getting around the fact that chocolate is a high fat food. But there is growing evidence that, in small quantities, some kinds of chocolate may actually be good for you. Dark chocolate is naturally rich in flavonoids (or more specifically, flavanols, a sub-class of these antioxidants). These compounds are thought to lower blood pressure and help protect against heart disease—among other things. Recent studies conducted both in the U.S. and Europe seem to support chocolate’s beneficial effects on the cardiovascular system, encouraging chocolate manufacturers, such as Mars, to develop proprietary methods of processing cocoa beans aimed specifically at preserving flavonoid content. Traditional roasting and fermentation methods are thought to destroy up to three-quarters of these compounds. Mars uses its Cocoapro trademark on some of its products, indicating the use of this method, and Swiss premium chocolate company Barry Callebaut uses Acticoa.

Cocoa powder, which is low fat, would surely be a healthier way to get both our chocolate fix and our dose of flavanols. Alkalizing cocoa (or Dutch processing) produces a milder flavor and darker color but destroys most of the flavonoids. Since flavanol-rich cocoa is naturally bitter, Mars has worked hard to make it palatable. First, it sold a flavanol-rich series of snack bars and small chocolate bars. These bars were shown in one small study to actively lower total and LDL (bad) cholesterol in those with elevated cholesterol levels, bolstering Mars’ claim that its flavanol-rich snack bars were heart healthy. More recently, Mars Botanicals launched CirkuHealth, a cocoa-extract supplement that can be added to drinks and cereals, and Barry Callebaut offers a high-flavanol cocoa powder, which gives chocoholics a healthier, low-fat alternative to high-fat chocolate bars.

So, when you feel the urge to eat chocolate, it’s ok to eat an occasional ounce of flavanol-rich dark chocolate. It will you feel good, and it may even do you some good.

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