Death by Chocolate Oreo Cheesecake Cake

Both of my kids celebrate their birthdays in August.  My son will be 26 and my daughter 23 years old.  I love celebrations and as you know I love cooking and baking, so of course I had to make a spectacular birthday cake.  

My newest inspiration is Pinterest, with a collage of photos to inspire and delight the mind.  After much debate I decided on a layered cake, sandwiching an Oreo cheesecake.  Now I had to decide what type of cake to layer with my cheesecake.  

My daughter loves Red Velvet Cake and my son Chocolate Cake or Red Velvet.  Once deciding on the layers it was unanimous to frost the cake with Cream Cheese Frosting, a favorite of ours.

What I'd forgotten was to take into account the altitude here in the mountains, and I left my book at home, "Pie in the Sky," the perfect book for high altitude baking.  

The Oreo cheesecake turned out just as planned, but the Red Velvet Cake sunk in the center.  Since it flopped, we sampled what turned out to be a grainy cornmeal textured Red Velvet Cake - inhaling could cause serious choking!  

Back to the drawing board.  

With cheesecake in the freezer, I rummaged through what books I had with me, and online.  I saw one recipe for a high altitude Chocolate Espresso Fudge Cake that looked moist and creamy, but decided since we'd already spent a fortune on ingredients that failed, we'd go with what we know is sensational.

Do you remember my Chocolate Avalanche Cake? Eating it is totally orgasmic!  With that in mind I decided with my kids approval, to make the chocolate portion of that cake, which constitutes 2 layers, with the Oreo Cheesecake layer sandwiched between.  I've made many chocolate cakes from scratch but none are as moist and delicious as this.  Since it is our second go around, we needed a sure thing.

Don't let the semi-homemade portion of this recipe change your mind.  Trust me on this one - it's outrageous!

Here's the recipe:  

Before starting this recipe be sure to read it thoroughly.  I would suggest making this layered cake over two days.  First, I'd make the Oreo Cheesecake on Day 1, freezing it, then make the Death By Chocolate Cake, and once cooled place in the refrigerator.  On Day 2, make the Cream Cheese Frosting, chill then assemble the layer cake and apply a *crumb coating - placing back into the refrigerator for at least an hour.  Apply the final coat and serve.

Death By Chocolate Oreo Cheesecake Cake

serves 8-10

Ingredients:

CHEESECAKE:(Adapted from: Erin's Food Files)
20 ounces bar cream cheese, room temperature
3/4 cups sugar
1/2 tablespoon vanilla extract
1/4 teaspoon coarse salt
2 large eggs
1/2 cup sour cream
6 coarsely crushed Oreo sandwich cookies

DEATH BY CHOCOLATE CAKE:

1 cup sour cream

4 eggs 

½ cup canola oil

½ cup water

1 box Devils Food Chocolate Cake mix (no pudding added) 

3.4 oz. Package of Vanilla Instant Pudding mix

12 oz. package semi-sweet chocolate chips, melted

CREAM CHEESE FROSTING:

24 ounces cream cheese, softened 

1 1/2 cups heavy cream
2 1/2 cups powdered sugar

 1 1/2 cups powdered sugar

12 Tbsp. unsalted butter, softened
2 teaspoons vanilla extract 

Directions:

CHEESECAKE:
Preheat oven to 325 degrees.

**Set a kettle of water to boil for a water bath.

Using an electric mixer, beat cream cheese on medium speed until fluffy, scraping down side of bowl as needed. Gradually add sugar, beating until fluffy. Beat in vanilla extract and salt. Beat in eggs, one at a time, scraping down side of bowl after each addition. Beat in sour cream. Fold in crushed Oreos.

Cut parchment paper in a circle and line the bottom of the cheesecake pan. Wrap bottom half of pan in heavy duty foil. Pour in batter; place in a roasting pan.

Pour in boiling water to come halfway up side of springform. Bake until just set in center, about 45 minutes. Remove pan from water; let cool 20 minutes. Run a paring knife around edge; let cool completely. Remove outer ring of springform pan, but leave metal bottom. Wrap in plastic wrap and freeze.

CHOCOLATE CAKE:

Mix first 4 ingredients well.

Add Devils Food Chocolate Cake mix, Vanilla Instant Pudding mix, and Chocolate Chips

Mix all together and pour in two 9" round cake pans that have been sprayed with non-stick spray

Bake  at 350F degrees for 25-30 minutes (at 9,000 feet I baked the cake at 375F degrees for 30 minutes).

Let cool 15 minutes then invert on a rack – for best results refrigerate at least an hour before crumb coating

FROSTING:

Beat cream cheese, 2 1/2 cups powdered sugar, butter, and vanilla.

In another bowl whisk cream and 1 1/2 cups powdered sugar to firm peaks. Fold in cream cheese mixture. Chill 1 hour or until firm but spreadable.

ASSEMBLE:

Remove cheesecake from freezer and remove metal bottom.  Carefully peel parchment paper off bottom of cheesecake.

Remove chocolate cake and cream cheese frosting from refrigerator. 

Lay one 9” chocolate cake round on cake plate.  Spread a thin layer of frosting over top of cake.  Place cheesecake on top spreading another thin layer of frosting on top, then lay final chocolate layer on top of cheesecake placing another thin layer of icing on top of the cake as well as the sides.

*This is called a crumb coat - Crumb coating, also known as dirty icing, a cake, does not, as its name suggests, mean adding crumbs to the outer coating of a cake. Instead, crumb coating is the step that most pastry chefs take to make sure that all the loose crumbs on a cake are trapped in an initial coat of icing so that when you add the second (and actual) icing layer no crumbs mix with the icing and look bad.

Remove layered cake from the refrigerator and ice the entire cake with the remaining Cream Cheese Frosting.  Serve immediately or place back in the refrigerator until ready to serve.

Death By Chocolate Oreo Cheesecake Cake is everything and more you’ll ever want from a birthday cake or celebration cake.  Change it up however, you like, using different layers and icing to suit your tastes.  You’ll think you died and went to heaven!

**Water Bath -  Some foods require moisture in the oven, as well as a milder heat source than the direct heat of the oven, such as custards, puddings, and cheesecakes.

Although you don't absolutely have to use a water bath, cheesecakes tend to crack without the moist heat and custards can become rubbery if they're not baked in a water bath.

A Water Bath is a pan of water placed into an oven. The hot water provides a constant, steady heat source and ensures even, slow cooking for recipes that call for a water bath.

The best type of pan to use for a water bath is a roasting pan or other pan with sides at least 1-1/2 to 2 inches high. That will allow you to put enough water into the pan so it won't all evaporate before your pudding or cheesecake has baked.

ENJOY!!!

What Do You Know About the Fish You're Eating?

Eating fresh fish is a staple in my diet.  It's healthy, leaves me feeling nourished and full of energy. However, what do we really know about the fish we're eating or for that matter our food?

Many articles are posted regarding fish farming, the treatment of fish, their feed and the effects on humans who consume these fish.  Delving into these articles can be nauseating, yet, eye-opening and informative.

However, there's no need to be kept in the dark wondering if the fish you're digesting is good or not.  The Monterey Bay Aquarium offers a Seafood Watch that recommends which seafood to buy or avoid, helping consumers and businesses to become advocates for ocean-friendly seafood. You can get their recommendations online, in printed pocket guides, or on your mobile devices.

There's more to fish than just purchasing it though.  Wouldn't you like to know how it's being produced or if it's genetically engineered?

How bad can it be?  Watch this brief video!

To learn more about genetically engineered salmon, fish farming, food, water and so much more check out the Food & Water Watch site.  View the Issues at hand, Tools & Resources, Blog, and how you can Take Action in helping or simply receive updates.

Of course this is just the tip of the iceberg.  Browsing this site is a great place to start, with links to so many other important issues.

It's imperative to be aware, to know what you're eating and what you're feeding your family. If you have an opinion make it count by Taking Action! 

Note: I realize many of  you are well aware of these facts but maybe some are new to you.  For those of you unfamiliar with this subject matter, I hope you'll take the time to explore the links I've provided.

Chocolate Triple Decker Bar Sundae

This weekend my kids invited friends up to the mountains so we had a house full.  I decided since most were arriving around the dinner hour I'd have a nice big meal waiting for everyone that would provide plenty of leftovers.

The main course was my Sweet & Sour Brisket always a hit along with veggies, potatoes, and salad. The finale was an outrageously delicious, overly rich chocolate dessert with layers of something special for everyone, then smothered over a scoop of ice cold vanilla ice cream,ooey gooey hot fudge and heath bar bits.  I'm pretty sure this is a heart attack waiting to happen but hey, we all deserve a treat every once in a while. Plus it would provide leftovers for all to nibble throughout the weekend.

I have to tell you I saw a photo of this dessert on Pinterest and the moment I laid my eyes on it, I knew I had to make it.

Of course, the Pinterest dessert was made the Sandra Lee way, Semi-Homemade which is always great especially when you don't feel like fussing in the kitchen.  But fuss, is my middle name when it comes to cooking and primping in the kitchen, so I decided to make it totally from scratch.  However, I think it's only fair to share both versions with you so first - the Semi-Homemade way and second, my totally from scratch, homemade version.  Here they are:

Chocolate Triple Decker Bar Sundae

serves 12 -14

semi-homemade way:
Ingredients:


package refrigerated Toll House Chocolate Chip Cookie Dough
Double Stuffed Oreos
Family Size Box of Fudge Brownie Mix
Jar of Hot Fudge
Ice Cream of your choice


Directions:

In a 9x13 pan, sprayed with non-stick spray, take a refrigerated package of Toll House Chocolate Chip Cookie Dough and line the bottom of the pan with the cookie dough.

Then lay a single layer of double stuffed Oreos on top of the raw cookie dough.

Follow package directions on a family size box of Chocolate Fudge Brownies and spread over the top of the Oreos. 

Bake in a preheated 350F degree oven for 30-45 minutes until firm but not hard.  I prefer mine soft, however if you like your cookies crunchy you might allow for 45 minutes.

Let cool.  Then cut into squares and top with ice cream scoop of your choice, drizzled with Hot Fudge and topped with Heath Bar crumbles.  

So good and oh SO RICH!

MY HOMEMADE VERSION:

1. Ingredients and Instructions for Toll House Cookies

Note: I melt my butter instead of softening it. DO NOT BAKE YET

Prepare ingredients for cookie dough then spread out onto bottom of a 9x13 pan sprayed with non-stick spray.

2. Package of Double Stuffed Oreos - lay Oreos out in a single layer over the top of the cookie dough.

3. Make homemade Chocolate Brownies - Ever since The Silver Palate Cookbook came out in 1982 by Julee Rosso and Sheila Lukins their fudge brownie recipe has been my favorite.  So rich and full of fudge - they're simply the best.  Here's the recipe

Directions for Brownies: Prepare batter then spread over the top of the Oreos.  I didn't add any nuts to my brownie batter.

Now that you have all the layers together, place in a 350F degree oven and bake for 30 minutes or until done to your desired texture.

Hot Fudge - While the Chocolate Triple Decker Bars are baking in the oven whip up a batch of thick rich hot fudge.  So easy to make and perfect everytime.  This is a recipe I've been using forever.  I first tasted it as a little girl when my family use to vacation over the holidays and eat at Juniors Restaurant.  This is Juniors Hot Fudge recipe.

Hot Fudge Recipe

Ingredients:

---

• 1/2 C. unsalted butter
• 3/4 C. unsweetened cocoa powder
• 2 oz. bittersweet chocolate, chopped
• 1/4 tsp. salt
• 1 (14 oz.) can sweetened condensed milk
• 1/2 C. heavy cream
• 1 Tbsp. pure vanilla extract
• Directions:
• • Melt the butter in a small saucepan over medium heat. Stir in the cocoa, chocolate, and salt, and cook until the chocolate melts.
  • Slowly stir in the milk and cream and heat until the suace is smooth and warm. Stir the sauce constantly and watch it carefully so it does not boil or stick to the bottom of the pan. Remove the sauce from the heat and whisk in the vanilla.
  • Store any leftover sauce in a covered jar in the refrigerator. To reheat add an extra tablespoon or two of cream and stir constantly over medium heat until hot.
  • To finish the dessert:  Place a scoop of ice cream on square of the Chocolate Triple Decker Bar and smother in hot fudge, then top with crumbled health bars.
  • DELICIOUS & RICH - ENJOY!!!
  

  
  
  
  
• 
  

Mediterranean Tomato Jam!

If you've ever been to the Mediterranean you know that the tomatoes there are like nothing you've ever tasted in the U.S.  Though I don't have those tomatoes to cook with I can still create dishes that are luscious, and dream I'm sitting by the turquoise sea while eating them.

This recipe was created for the 5 Star Makeover, hosted by Natasha of 5 Star Foodie and Lazaro of Lazaro Cooks.  This month's recipe request is a light Mediterranean Greek Meze or appetizer.

My first thought was to make baked olives, a wonderful dish that those who love olives would adore.  However, vacationing here in the mountains I was unable to find any that looked worthy of using, so instead I created a Tomato Jam that makes a delightfully light, refreshing savory Mediterranean appetizer.

Quick to prepare, serve warm, at room temperature or chilled.  Serve on homemade crostini with goat cheese then topped with the Tomato Jam.  Be creative if you like and add some prosciutto and figs or melon, then topped with the jam.  Let your palate be your guide.

This delightful meze will be gone before you know it, so you might want to make a double batch to have for yourself, once your guests have gone home.  It's so heavenly you'll want to eat it off a spoon.
Don't take my word for it, try making some for yourself and see! 

hosted by 5 Star Foodie & Lazaro Cooks!

Mediterranean Tomato Jam

makes 2 cups

2 (10 oz.) containers of baby tomatoes

1/2 cup brown sugar

3/4 cup fine sugar

1/2 cup water

pinch of sea salt

1/4 teaspoon fresh ground pepper

zest of 1 lemon

Directions:

Combine all ingredients except the lemon zest in a stainless steel (non-reactive) saucepan.  Cook over low heat to create a simmer for 30 minutes, stirring occasionally - the tomatoes will begin to pop.

Turn heat to high reducing until mixture becomes thick - stirring constantly, about 10 minutes.  Remove from heat.

Stir in lemon zest and set aside to cool completely.

Store in a covered container in the refrigerator for approximately 2 weeks.  It won't last that long!

To make Crostini

1 Baguette bread sliced in bread slices

Directions:

On a foil lined cookie sheet lay sliced baguette rounds on tray and drizzle with extra-virgin olive oil.  Sprinkle with sea or kosher salt.

Bake in 400F degree oven for approximately 10-15 minutes or until edges start to brown and bread gets crispy.

Serve with tomato jam and goat cheese.  

Note:  If desired, you can add the goat cheese to the crostini after they've crisped up, to melt.  Then remove and add tomato jam.  Or after removing crostini from oven, add goat cheese and tomato jam.

Enjoy!!!

Watermelon Knife WORLDWIDE GIVEAWAY!

With this summers extreme heat nothing is more refreshing than iced cold watermelon.  But have you ever tried to slice a whole one?  It's difficult especially if you have a dull knife.  So when I laid my hands on this fun and superb Watermelon Knife one year ago,  I knew I just had to share it with my readers for a second time.

Made by Kuhn Rikon with it's seed shaped cut-outs, red blade and green handle - how whimsical can you get? Even with all it's whimsy this knife is made of high carbon Japanese steel and has a non-stick coating to insure quick food release. Plus with an ergonomic handle it allows you to apply pressure without losing your grip.

At just $30 it's a bargain and a great gift to give to a friend as well.  Don't take my word for it, check out the video above.  The Watermelon Knife slices watermelon as though it were slicing butter - smooth and easy!

What are you waiting for?  I know you're dying to get one for yourself and your friends.  You can purchase the  Watermelon Knife here and you can also enter my WORLDWIDE GIVEAWAY below.

All that's required to enter is:

• Comment below why you'd like to win the Watermelon Knife
• Follow my blog by Email (upper right corner of this blog), this way you'll never miss a post
• Follow me on Facebook
• Follow Kuhn Rikon on Facebook

One winner will be selected at Random on Friday, July 20th by 12:00pm Central Standard Time.

Kuhn Rikon who was so nice to offer this fantastic knife as a worldwide giveaway, will mail the knife directly to you.   So please be sure to leave your contact information when entering.  This way if you're selected at Random, I will be able to reach you for your mailing address.  If the winner does not respond within 48 hours another name will be drawn at Random.

With the Watermelon Knife you'll have as much fun looking at it as you will using it!  In fact, you might prefer to leave it out on display rather than in a drawer.

Good Luck!

The WINNER OF THE KUHN RIKON WATERMELON KNIFE IS ROSEMARY OR SPRIGS OF ROSEMARY.  ROSEMARY WAS THE 11th PERSON TO COMMENT.

CONGRATULATIONS ROSEMARY!

Here are a couple watermelon recipes you might like to try:
Watermelon Lime Salsa
Grilled Watermelon Salad with Goat Cheese and Balsamic Reduction

Grilled Peach Salad with Maple Balsamic Vinaigrette

The 4th of July in the mountains was beautiful as I mentioned in my previous post.  Although there were no fireworks due to the wildfires the weather was cool and sunny.  Besides having BBQ Ribs for dinner I also prepared a wonderful salad of Grilled Peaches, Arugula, Candied Almonds, and Goat Cheese with a Maple Balsamic Vinaigrette.  Honestly, this could have been all I had and I would have been satisfied.

Days before leading up to the 4th I stopped off at the Silverthorne Outlets in Silverthorne, Colorado just about 15 minutes from Breckenridge.  I always have fun shopping there with all the great designer outlets, like Polo, LeCreuset, Coach, Nike, among many others.  On this trip a new store had opened just across from LeCreuset that I loved, called Olive Fusion.  Apparently there's one in Breckenridge but I didn't see it.

Olive Fusion is similar to Vom Fass in St. Louis, a store that I've mentioned in a previous post.  Only Olive Fusion carries Olive Oils, Vinegars and Salts.  Of course, I spent an hour sampling all the luscious vinegars and oils.

Knowing that I had planned to grill up some peaches I debated on their peach vinegar with other oils, but then tried the Pure Maple Balsamic Vinegar and was in 7th heaven.  OMG this stuff could be a beverage it's that good.  I tried pairing it with their butter olive oil which was delicious but covered up that superior maple flavoring.  So instead I went with their Arbosana Olive Oil, mild and smooth and blended perfectly with the maple vinegar.

To go with it I purchased their Himalayan Pink Sea Salt, a nice addition to the dressing and very healthy. If you've never tried Himalayan Sea Salt you might be enlightened to read about all it's health benefits - plus it tastes great.

I recommend if you love oils and vinegar's like I do to check out Olive Fusion online or if you're visiting Colorado.  I'll stop my rambling and share my recipe for Grilled Peach Salad with Maple Balsamic Vinaigrette.




Grilled Peach Salad with Maple Balsamic Vinaigrette
serves 4


Ingredients:


2 firm peaches
Arugula
4 oz container of crumbled Goat Cheese
Candied Almonds (use this recipe and replace with whole almonds)
Pure Maple Vinaigrette (Olive Fusion or other)
Arbosana Olive Oil (or other mild olive oil)
Himalayan Sea Salt

Directions:


Prepare Candied Almonds in advance.  Store in a zip lock baggie until ready to use, if you don't eat them all up at once.

Rinse peaches and pat dry.  Cut into wedges and rub with olive oil.  Place on a preheated grill and grill on each side for about 3-4 minutes or  until tender and nice grill marks appear.  Remove from grill and set aside.

Rinse arugula and spin dry, then set aside until ready to use.

Maple Balsamic Vinaigrette:


6 tablespoons Olive Oil
3 tablespoons Maple Balsamic Vinegar

Typically I add a touch of Dijon mustard to help to emulsify the dressing along with a bit of honey or sugar.  However, this tastes so incredibly delicious that I didn't want to mask the flavor with anything else.  Feel free to doctor it of course anyway you choose, but I love it just this simple.

Combine olive oil and vinegar and whisk together.  Pour over salad.

To Plate:


Lay a mound of Arugula onto a chilled salad plate.  Set grilled peaches angled up like a spoke around the arugula. Scatter Candied Almonds and Goat Cheese over the top.  Drizzle with Maple Balsamic Vinaigrette and sprinkle with Himalayan Sea Salt and fresh ground pepper.

Serve.

ENJOY!

Easy Oven Baked BBQ Ribs

I hope everyone enjoyed their 4th of July.  Sorry I've been MIA this past week.  We traveled to the mountains of Colorado and I've been getting myself acclimated to the altitude, spending time with family and biking.  The weather has been perfect with temps ranging from the high 40s to mid 70s.  We're nowhere near the wildfires but have felt some affects of it with our allergies - as have those that live here full time.  I feel fortunate to be here for the summer instead of St. Louis where the temps have been in the 90s and 100s with little breeze and high humidity.

There's been a drought in Colorado, hence, the wildfires, so they've banned all fireworks.  Still, we enjoyed our holiday, taking in an art fair, walking around town, biking and taking our dogs for a hike.  Since typically it's crowded here in Breckenridge for the 4th we decided we'd be best to eat dinner at home.  So I decided to make some BBQ Ribs with simple sides of baked beans, grilled fruit salad, watermelon and 4th of July Pavlova for dessert.  Dinner was easy and delicious!

I don't prepare BBQ Ribs much - mainly because I'm rarely asked to, but thought they sounded perfect for the day.  I've never been one to slave over the grill so opted to make oven baked BBQ ribs and then finish them on the grill.  This freed up some time to enjoy the afternoon while my ribs were cooking.

I decided to purchase St. Louis style ribs vs. Baby Back, mainly because we prefer a meatier rib.  Here's a great site that details the differences in rib cuts plus even includes a video.  I think you'll find it informative.

I plan to share most of these recipes during this coming week, finishing up on Friday with a great giveaway that I know you'll love!  Please stay tuned.

Oven Baked BBQ Ribs
serves 4


Ingredients:


2 slabs St Louis Style Ribs

1/2 cup brown sugar
3 tablespoons smoked paprika
1 1/2 teaspoons cayenne pepper
smoked salt and smoked pepper sprinkled over ribs
prepared honey mustard

heavy duty foil

Instructions:


Preheat oven to 300F degrees.

Combine sugar, paprika, and cayenne and set aside.  Rinse and pat ribs dry, trim and remove any silver skin.

Cover pan with heavy duty foil.  Then set each slab of ribs on its on piece of foil, enough to wrap. 

Slather honey mustard over one side of  ribs, then sprinkle brown sugar mixture, and salt and pepper (your desired amount), flip and do the same on the other side.  Wrap long sides in first then flip up the sides and set in your foil lined pan with folded edges up.

Bake for 2 - 2 1/2 hours.  They're done when a knife can be inserted in the meat with no resistance.

With grill preheated to medium, slather ribs with your favorite BBQ sauce on both sides and grill approximately 5 minutes per side to create nice grill marks.

Now you're ready to eat them.  Serve with additional sauce if desired.  YUM!

These ribs are so easy you won't believe how good they taste.

Note:  If the weather is unseasonable and you'd prefer to do all your cooking indoors, simply slather ribs with sauce and place under the broiler until sauce is bubbling and ribs are slightly charred.   


If you want to add additional spices to your rub add other seasonings to suit your tastes, or you can also purchase a ready-made rub found in the spice section of your grocery store.  You can also use various types of mustard, ranging from Jalapeno to Spicy Brown, or mild.  They're your ribs, so create them to suit your tastes.

Enjoy!