Tag Archives: desserts


10 Aug



  • 1 1/2 cups softened butter
  • 1 1/4 cups granulated sugar
  • 1 1/4 cups brown sugar
  • 1 tbsp vanilla
  • 2 eggs
  • 4 cups all purpose flour
  • 2 tsp baking soda
  • 1/2 tsp salt
  • 4 cups semi sweet chocolate chips
  1. Heat oven to 350°F.
  2. In large bowl, beat butter, sugars, vanilla and eggs with electric mixer on medium speed or with spoon until light and fluffy.
  3. Stir in flour, baking soda and salt (dough will be stiff).
  4. Stir in chocolate chips.
  5. On ungreased cookie sheet, drop dough by tablespoonfuls 2 inches apart.
  6. Flatten slightly.
  7. Bake 11 to 13 minutes or until light brown (centers will be soft).
  8. Cool 1 to 2 minutes;
  9. remove from cookie sheet to cooling rack.
..AND there you go! your very own chocolate chip cookies.  INDULGE! ^_^


9 Aug



  • 1 1/2 cups graham cracker crumbs
  • 1/4 cup sugar
  • 6 tbsp melted butter
  • 2 packs softened cream cheese
  • 2 cans softened whipped cream cheese spread
  • 1 1/4 cups sugar
  • 2 tsp vanilla
  • 2 tbsp lemon juice
  • 5 eggs
  • 2 tbsp all purpose flour
  • 2 cups sour cream
  • 1/3 cup sugar
  • 1/2 tsp vanilla
  • 1 tbsp lemon juice
  • Sliced fresh strawberries
  • Strawberry sundae syrup
  • Whipped cream
  1. Heat oven to 325°F.
  2. In small bowl, mix crust ingredients; press in bottom of ungreased 10-inch pan.
  3. Bake for 10 minutes.
  4. Cool for 3 to 5 minutes.
  5. Meanwhile, in large bowl, beat both kinds of cream cheese, 1 1/4 cups sugar, 2 teaspoons vanilla and 2 tablespoons lemon juice with electric mixer on medium speed until smooth and well blended.
  6. On low speed, add eggs 1 at a time, beating well after each addition until blended.
  7. Add flour; beat until smooth.
  8. Pour filling over crust.
  9. Bake for 55 minutes.
  10. Cool on cooling rack for 10 minutes.
  11. Meanwhile, in small bowl, mix sour cream layer ingredients.
  12. Spoon and spread sour cream mixture evenly over top of cheesecake.
  13. Bake 10 minutes longer.
  14. Run knife around edge of pan to loosen cheesecake.
  15. Cool completely on cooling rack, about 2 hours.
  16. Cover; refrigerate for at least 3 hours or overnight.
  17. Before serving, remove side of pan.
  18. Garnish each serving with fresh strawberries and a drizzle of strawberry sundae syrup and a dollop of whipped cream.
  19. Store in refrigerator.


7 Aug


  • 1 1/4 cups graham cracker crumbs
  • 3 tbsp granulated sugar
  • 1/4 cup and 2 tbsp. melted butter
  • 3 packs 8 oz. softened cream cheese
  • 1 cup light brown sugar
  • 1/3 cup marshmallow creme
  • 1 tbsp vanilla
  • 4 eggs
  • 1/4 tsp ground cinnamon
  • 1 cup milk chocolate chips
  • 1 cup milk chocolate chips
  • 1/4 cup heavy whipping cream


  1. Heat oven to 425°F.
  2. Spray 10-inch springform pan with cooking spray.
  3. In small bowl, mix all crust ingredients.
  4. Remove 1/2 cup mixture for topping; set aside.
  5. Press remaining mixture evenly into bottom of pan.
  6. Bake 5 minutes or until crust is just turning deep golden around edge.
  7. In large bowl, beat cream cheese with electric mixer on medium speed, stopping to scrape side occasionally, until smooth.
  8. Add brown sugar, marshmallow creme and vanilla, and beat until smooth.
  9. Add eggs, 1 at a time, beating 1 minute after each addition.
  10. Use rubber spatula to stir in cinnamon.
  11. Sprinkle 1 cup chocolate chips over crust.
  12. Pour batter over chips.
  13. Bake cheesecake for 15 minutes;.
  14. Reduce oven temperature to 225°F.
  15. Bake 55 minutes longer or until cheesecake is set around edge and center is almost set but just slightly wiggly. (Do not insert knife to test doneness because hole could cause cheesecake to crack.)
  16. Turn off oven, open oven door slightly and allow cheesecake to cool to room temperature.
  17. Remove from oven, cover loosely with foil and refrigerate at least 3 hours.
  18. In 1-quart saucepan, heat 1 cup chocolate chips and the whipping cream over low heat, stirring occasionally, until chocolate chips are melted.
  19. Spread over cheesecake and sprinkle with reserved 1/2 cup crumbs.
  20. Cover with foil and refrigerate cheesecake 1 hour or up to 48 hours.
  21.  Run metal spatula along side of cheesecake to loosen and remove side of pan before serving.
—>> Store any leftovers covered in refrigerator.   INDULGE!!! ^_^


6 Aug



  • 2 cups choco wafer cookie crumbs
  • 1/4 cup sugar
  • 1/2 cup butter, melted
  • 8 oz cream cheese, softened
  • 1 can condensed milk
  • 2 oz. melted unsweetened chocolate
  • 2 tsp. vanilla
  • 3 eggs
  1. Heat oven to 300°F.
  2. In ungreased 13×9 inch pan, combine all crust ingredients; mix well. Press firmly in bottom of pan.
  3. Beat cream cheese until fluffy in large bowl.
  4. Add condensed milk, melted chocolate, vanilla and eggs; beat until smooth, scraping down sides of bowl frequently.
  5. Pour filling over crust.
  6. Bake at 300°F. for 40 to 50 minutes or until set.
  7. Cool for 30 minutes.
  8. In a small saucepan, melt 2 oz. unsweetened chocolate and 2 tablespoons margarine over low heat, stirring until smooth.
  9. Remove from heat.
  10. Add water and powdered sugar; beat until smooth.
  11. Spread topping over warm cheesecake.
  12. Refrigerate 1 1/2 hours or until cold.
–>> To serve, let it stand for 15 minutes.
INDULGE!!!! ^_^


4 Aug


——->>>>>>>>>>   THIS IS THE SHORT CUT VERSION! ^_^




  • 1 Box Betty Crocker Choco Fudge Cake mix.

—-> Any chocolate cake mix will do BUT I would recommend Betty Crocker cake mix cause it’s moist and tastes good too.


  • 500 ml. milk
  • 1 tsp. vanilla bean paste
  • 4 egg yolks
  • 125 grams caster sugar
  1.  Prepare and bake the cake mix. Follow the instructions written at the  back or at the sides of the box.
            —> when the cake is done you may start on your custard sauce.
       2.   For the custard sauce, pour the milk and vanilla into the saucepan. Let
              the milk and vanilla to the boil.
       3.   Whisk the egg yolks and sugar together in a bowl.
      4.  Pour the milk into the egg mixture, whisking continuously.
       5.   Pour the mixture back into the saucepan, place over a low-med heat and
              whisk continuously until thickened.
       6.   Get a plate, slice a small piece of your chocolate cake and then pour
               your custard sauce into it.