Friday, July 26, 2013

Skor Toffee Bar Chocolate Cheesecake

This post contains affiliate links. 

I love cheesecake not only for its scrumptious taste, but because it is easy to make and easily adaptable. You can take one basic recipe and make it plain, or chocolate, with fruit in the cake or on top and each time it is different but delicious. 

I have used this recipe from the Food Network many times and each time I am a bit how easy it all comes together and how rich, creamy and tasty it is. If you need a "go to" recipe this is it! 

Chocolate Skor Toffee Cheesecake
Recipe Adapted from Food Network

15 chocolate wafer cookies
10 sugar cookies
3 Tablespoons of butter melted
1 Tablespoon of sugar
1/2 teaspoon instant coffee or espresso powder
1/8 teaspoon of cinnamon

8 ounces of chocolate chopped (60% Ghiradelli chips + semisweet chocolate chips)
8 ounces cream cheese at room temperature
2/3 cup of sugar
1/2 cup sour cream
2 large eggs room temperature
Skor Toffee Bars chopped

4 ounces of bittersweet chocolate
2 tablespoons of unsalted butter
1 teaspoon corn syrup
2 tablespoons sour cream room temperature

Skor Toffee bars chopped


Preheat oven to 350. Line and 8 inch baking pan with foil. 
In a blender or food processor blend butter, cookies, coffee, cinnamon, sugar, into fine crumbs. Then press into the bottom of the pan. Bake for 15 minutes or until set.
Melt chocolate at 75% power in a microwave until melted. Or place chocolate in a bowl over simmering water until melted.

In the bowl of a stand mixer blend cream cheese, sour cream, and sugar until smooth. Scrape the side, and then add eggs one at a time until incorporated. While the mixer is running add the chocolate and mix until smooth, then add chopped Skor bars and mix until incorporated. 
Pour the cream cheese mixture into the prepared crust and bake for 25-30 minutes. The filling will be puff around the edges and be a little wiggly in the middle. 
Let cool on a wire rack.

While the cake is cooling combine chocolate, butter and corn syrup, and heat at 75% power in the microwave for about 2 minutes. Once melted add the sour cream and mix until smooth. Pour mixture over the cheesecake and spread evenly. Garnish with chopped Skor  toffee bars. 
Let cake COOL COMPLETELY, then refrigerate overnight.

NOTE: I have not been paid by Hershey Chocolate the manufacturer of Skor  and Heath candy bars, I just like them and use them in my baking. 

I hope you try this cheesecake, it could not be easier and it is so GOOD!

Thursday, July 18, 2013

Nutella Dark Chocolate Rice Krispie Cereal Treats

OK, I don't know about you but even though it is scorching outside and I complain that I cannot cook because it is too hot,  I am never too hot and bothered to make something sweet. 

Cereal treats of almost any kinds are my "go to" thing to make when I just need a little something but do not want to make anything more complicated or turn on the oven.

Not to mention the fact that most cereal treats can be whipped up in about 5 minutes.

Nutella Dark Chocolate Rice Krispie Treats

6 cups of Rice Krispie cereal
1 bag mini marshmallows (10 ox.)
1/4 cup of butter
1 cup of Nutella

Prepare a 9 x 9 inch pan with cooking spray and set aside. Then pour 6 cups of Rice Krispies into a large bowl, set aside. Melt butter and marshmallows in saucepan until combined. Once melted and combined add the Nutella, stir until well combined. Pour over cereal and stir to coat. Then pour into prepared pan and press to fit.


2 cups of dark chocolate chips
2 cups of Rice Krispie cereal

Over low heat melt chocolate chips, once melted add the Rice Krispie cereal and combine, pour over the top of the Nutella/cereal mixture. Cool in refrigerator until they are set and then cut into pieces, serve and enjoy!

These treats are scrumptious if I do say so myself! If you love Nutella and chocolate and Rice Krispie treats than you are going to love these tasty treats. They are fast, easy and fun!

Tuesday, July 16, 2013

Happy Birthday to My Sister!


"A sister is a gift to the heart, a friend to the spirit, a golden thread to the meaning of life."

~Isadora James~

Happy Birthday! I love you and miss you! I hope you have a fabulous day!

Wednesday, July 10, 2013

Triple Chocolate Blondie's

Brownies, bars and cereal treats are some of my favorite things to make for picnics, barbecues and parties. 

They are typically fast, easy and delicious. Not to mention that for the most part you can add most anything to them to "kick them up a notch", toffee chips, chunks of peanut putter cups, etc.

These Blondie's are exactly the sort of recipe that I am referring. They have been around forever, and in fact are known by many names, Congo Bars, Samoa Bars, Blondie's and more. My grandmother had this recipe written on a note card, I have no idea where it came from, my guess is that it is over 20 years old because she has been gone that long. 

Triple Chocolate Blondie's


3/4 cup of butter, melted
2 cups of dark brown sugar
2 3/4 cups of flour
1/2 tsp. salt
2 tsp. baking powder
1/2 tsp. baking soda
3 eggs
2 tsp. vanilla
1 cup of 60% dark chocolate chips
1 cup of semi sweet chips
1/2 cup of milk chocolate chips


Preheat oven to 350. Prepare a 9 x 13" pan. I use cooking spray and then line with foil or parchment and then spray again.

In a medium bowl combine melted butter and brown sugar, stir until combined. Add the eggs and vanilla extract and whisk until combined. Then add the flour, salt, baking soda and powder, mix until just combined. Do not over mix. Then add the chips and stir until combined.

Pour into pan and bake for 25-30 minutes, do not over bake. If you like your bars gooey than cook for less time. Let cool if you can and then cut and serve.

NOTES: You could add anything your would like to the batter, nuts, semi-sweet chips, coconut, or whatever you like.

I have to be honest, I have never really liked Blondie's when I have eaten them at the bakery or other places I have been. I think the main reason is because there are never enough chips to suit my taste and they are often over cooked. 

This recipe was different, I could have eaten the entire pan, and in one evening I ate an entire row before they were cooled. These Blondie's are rich, moist, have a slightly crunchy top and are oozing with chocolate, especially slightly cooled from the oven. 

I hope that you try them, and if you do, let me know. Also if you have a favorite "Blondie" recipe I would love to try your version, if you would like to share it. 

 Enjoy your day!

Linking to:
Savvy Southern Style

Thursday, July 4, 2013

Celebrate the 4th of July with Hershey's Perfectly Chocolate Cupcakes!

 Happy 4th of July! A day to celebrate with family, friends, fireworks and delicious food. Summer barbeque's with all of the fixing's are a family tradition and in my family no party is complete without a cake or cupcakes made using the Hershey's Perfectly Chocolate Cake recipe.

The recipe is quick easy, moist and delicious. And the is my FAVORITE frosting EVER! In fact I always make extra because I like to eat copious amounts while I am frosting the cake/cupcakes. 

Hershey's Perfectly Chocolate Cake


2 cups sugar
1-3/4 cups all-purpose flour
3/4 cup HERSHEY'S Cocoa
1-1/2 teaspoons baking powder
1-1/2 teaspoons baking soda
1 teaspoon salt
2 eggs
1 cup milk
1/2 cup vegetable oil
2 teaspoons vanilla extract


Heat oven to 350°F. Grease and flour two 9-inch round baking pans. 
Stir together sugar, flour, cocoa, baking powder, baking soda and salt in large bowl. Add eggs, milk, oil and vanilla; beat on medium speed of mixer 2 minutes. Stir in boiling water (batter will be thin). Pour batter into prepared pans. Bake 30 to 35 minutes or until wooden pick inserted in center comes out clean. Cool 10 minutes; remove from pans to wire racks. Cool completely.

Once the cupcakes are cooled frost with Hershey's Perfectly Chocolate Chocolate Frosting.

Perfectly Chocolate Frosting
From Hershey's


1 stick butter melted
2/3 cup of cocoa
1/3 cup of milk
3 cups of powdered sugar
1 tsp of vanilla

Melt butter in large bowl, whisk of use electric hand held mixer to bled in cocoa. Add one cup of powdered sugar, and a little milk, alternating between the two until both are used up and the frosting is creamy. Add vanilla and blend. Then use to frost any treat you feel like.

I hope you have a safe and happy celebration! Happy 4th of July!

Tuesday, July 2, 2013

4th of July Chocolate Treats

There is nothing better after a delicious 4th of July barbecue of hamburgers, hot dogs, potato salad, beans and more than a delicious chocolate treat.

In the last few weeks I have made many easy and delicious desserts to end your celebration with, everything from Chocolate Espresso Cupcakes, to Rolo Brownies, to Chocolate Chocolate Cheesecake.

I hope you try a few of my treats and enjoy a wonderful and safe holiday!

Monday, July 1, 2013

Chocolate Cupcakes with Chocolate Espresso Frosting

Although I love baking from scratch, sometimes I use a cake mix, simply because I am in a hurry or lazy. But I try to make it taste more like homemade by adding a few things. 

The one thing that I do not use from a tub or a box is frosting, I always make my own frosting because it taste so much better and is so easy, and comes together with just a few ingredients.

Chocolate "Doctored" Cake Mix:

1 package cake mix
1 small package of chocolate pudding (not instant)
1 Tablespoon Nielsen-Massey vanilla
4 eggs
11/4 cups of warm coffee
1/2 cup of oil

Mix all ingredients in a bowl and beat with an electric mixer on low for 30 seconds and then on medium speed for 2 minutes.

Scoop into cupcake tins lined with baking liners or prepared greased pans. Remember to fill the tins 2/3 full or the cupcakes will overflow.

Bake according to the box directions. Remove from heat and let cool.

Espresso Frosting:

1 stick of butter
1/3 cup of strong coffee warm
2/3 cup of cocoa powder
3 cups of confectioners sugar

Melt butter in bowl, whisk in the cocoa powder until smooth. Alternate the confectioners sugar and the coffee until  the frosting is mixed smooth.

This frosting could not be an easier and it is so delicious. It has a rich fudge like taste, is creamy, has a hint of coffee and is the perfect accompaniment to these cupcakes. Honestly, I could eat a bowl of this frosting and sometimes I have to make a batch and a half because I eat too much. 

I hope that you try these rich, scrumptious fudgy cupcakes perhaps even make them for the upcoming holiday.

If you would like a few suggestions for some beach reading please visit Pine Cones and Acorns.


Note: I am not paid to promote Nielsen Massey Vanilla, I have used it for a long time and love the flavor.