Chocolate Bottom Strawberry Cheesecake
This Chocolate Bottom Strawberry Cheesecake has a creamy cheesecake filling on top of a thick chocolate layer and a sweet strawberry topping. So easy and delicious!
Jello-O No Bake Cheesecake Dessert comes with everything you need to start. The box includes a cheesecake mix, a buttery, and crunchy graham cracker crust and the sweet strawberry topping. All you have to do is add the chocolate! Makes for a perfect & quick Chocolate Bottom Strawberry Cheesecake.
You can find this dessert at many of the picnics that we attend during the summer. I like taking it because not only is it delicious but it gets rave reviews. Call me an attention seeker, but I love it when people enjoy what I bring to the table.
When I get asked for the recipe and I tell them how easy it is I’m always surprised at how many people have never even heard of this stuff. I remember my mom bringing this home for the first time when I was a teenager and how excited she was to try it. At the time I think that it was just the basic, plain cheesecake but now they have 8 different types. Check them out! Like I usually say, ‘It’s with the Jell-O just usually on the very top shelf at the store.’
How to make Chocolate Bottom Strawberry Cheesecake:
Open the box of Jell-o Cheesecake and take out the crust mix. Add the mix to an 8-inch pie plate.
In a bowl melt the butter.
Add sugar to the crust mix and then add the butter. Spread the crust over the bottom and sides of the pie plate.
In another bowl add the filling mix and milk. Beat until thickened, about 2 minutes.
To a microwave proof dish add the chocolate chips and milk. Melt in 45-second sessions. Stirring in between. Repeat until all chocolate is melted.
Add on top of the graham cracker crust.
Add the filling. Refrigerate for 2 or more hours.
This recipe is adapted from the back of a box that was for Jell-O No Bake cheesecake bites. I liked the idea but didn’t want to take the extra steps to make individual portions so I expanded on the idea and I’ve been making it ever since. Check out the whole process in the video here—>
When ready to serve top with the strawberry topping. And here you are…….
From our home in the Bottom Left of the Mitten to yours ~ Enjoy!
Originally published August of 2016. Updated photos & recipe January of 2019.
*Affiliate links are included in this post. Please read my Discloser Policy.
**Music ‘A Hoot’ by Partners in Rhyme
| Prep Time | 5 minutes |
| Passive Time | 2 hours |
| Servings |
pieces
|
- 1 box Jello-O No Bake Cheesecake Strawberry
- 2 Tbs sugar
- 5 Tbs butter, melted
- 1-1/2 cup cold milk PLUS 2 Tbs
- 6 ounces semi-sweet chocolate chips
Ingredients
|
|
- Prepare graham cracker crust according to package directions. Adding crumbs from box, 2 Tbs sugar and melted butter. Mix and form as crust in pie pan.
- Add chocolate chips and 2 Tbs cold milk to microwave safe bowl. Microwave for 45 seconds. Take chocolate and stir until well combined. Pour onto the top of prepared crust.
- Add pudding mix and remaining 1-1/2 cup cold milk. Mix with electric mixer for 3-5 minutes. Add pudding mix on top of chocolate bottom.
- Refrigerate for 2-6 hours.
- When ready to serve top with strawberry topping.
- Cut into 8 pieces. Enjoy!
Sugar Cookie and Apple Cobbler
Been apple picking yet this season? Have you been looking for a super Easy Apple Dessert to make with all the apples you’ve got hanging around? This Sugar Cookie and Apple Cobbler has a warm apple filling and a crunchy cookie crust and uses less than 7 ingredients!
A few months ago my step-mother stopped over with a HUGE shoebox full of recipe cards and books that she had. After going through all the wonderful recipes I landed on one that would be perfect for fall! It was in a Pillsbury/The Pampered Chef small cookbook called, Turning Out the Best Recipe Book.
The basics of this recipe require sugar, some spices, a tube of cookie dough and apples. That’s it. I only had to hit the grocery store for the sugar cookie dough. If you have a really good recipe to make your own dough you probably don’t even need to do that.
Since this apple dessert recipe bakes up nicely in a dish and can travel well it’s the perfect dish to bring to holiday parties or tailgates.
How to make Sugar Cookie and Apple Cobbler:
Preheat the oven to 350 degrees.
Core and chop the apples into bite-sized pieces then add the apples to a bowl.
To the apples add lemon juice, vanilla, nutmeg, cinnamon, brown sugar, and flour. Stir to combine.
Add the apples to a greased 9×13 dish.
Next, open the cookie dough and cut into about 18 slices. Place the slices over the top of the apple filling.
In a bowl mix, the sugar and cinnamon then sprinkle over the top.
Put into the preheated oven and bake for 40 minutes. Serve warm.
Tips & Variations for this Sugar Cookie and Apple Cobbler:
- Don’t like apples with skin on them? I love cooking my apples with the skin on them but I know not everyone does so feel free to take the skin off before cooking with them.
- I used Gala apples but you can use any red apple variety.
- If you have apple pie spice on hand go ahead and substitute the cinnamon and nutmeg in the apples with 1/2 tsp.
And here you are……
From our home in the Bottom Left of the Mitten to yours ~ Enjoy!
*Affiliate links are included in this post. Please read my Discloser Policy.
- Preheat the oven to 350 degrees.
- Core and chop the apples into bite-sized pieces then add the apples to a bowl.
- To the apples add lemon juice, vanilla, nutmeg, cinnamon, brown sugar, and flour. Stir to combine.
- Add the apples to a greased 9x13 dish.
- Next, open the cookie dough and cut into about 18 slices. Place the slices over the top of the apple filling.
- In a bowl mix, the sugar and cinnamon then sprinkle over the top.
- Put into the preheated oven and bake for 40 minutes. Serve warm. Enjoy!
- Don't like apples with skin on them? I love cooking my apples with the skin on them but I know not everyone does so feel free to take the skin off before cooking with them.
Swedish Sticky Chocolate Cake
A few ingredients come together to make this classic Swedish Sticky Chocolate Cake recipe. This cake comes out of the oven with a crispy top and a gooey, fudgy center with chocolate in every bite. Swedish Sticky Chocolate Cake is the perfect dessert for a dinner party or the holidays.
Welcome to Choctoberfest 2018! This is a wonderful time of year. Over 100 bloggers are in our kitchens and churning out the best chocolate recipes to get you through October and the holidays. Past Choctoberfest’s have produced some of my most inspired recipes like Homemade Chocolate Pudding and Cracker Candy. This year I decided to use this as an opportunity to make a recipe I’ve had on my list for a while, Swedish Sticky Chocolate Cake (Kladdkaka).
*Affiliate links are included in this post. Please read my Discloser Policy. I received Barlean’s Butter Flavored Coconut Oil complimentary but all opinions stated in this post are my own. For more information about Barlean’s visit their About page.
I was SO EXCITED to see that Barlean’s was a partner again this year. They are such a great supporter of food bloggers and have participated not only in Choctoberfest but Cookout Week as well. I made a wonderful Margarita Pie with a pretzel crust with Barleans’s instead of butter and it turned out great.
Why swap out butter for butter flavored coconut oil?
- It’s a simple 1 for 1 swap. Use butter flavored coconut oil in cookies, brownies or most anywhere that butter is called for in recipes.
- Unlike regular coconut oil, you almost completely miss the coconut taste.
- It’s not just for baking! Butter flavored coconut oil works great in sautees, sauces, and light frying as well.
I’ve had this cake on my mind for the past year or so. While I’ve been sharing more recipes from Michigan and my family, I have been wanting to delve a little deeper into recipes from my heritage as well. My dad’s family is from Sweden and my husband’s family is Norwegian so you might be seeing more and more of these recipes on the blog soon. Until then, let’s get on to this delicious chocolate cake recipe.
How to make Swedish Sticky Chocolate Cake:
Preheat the oven to 325 degrees.
In a medium-sized bowl whisk 2 eggs.
Slowly whisk the sugar in with the eggs.
Add a mesh strainer to the top of the bowl. Pour in the flour, cocoa powder, and salt. Lift up the strainer and gently shake all the ingredients into the bowl.
Pour in the vanilla.
Next, melt the Barlean’s Butter Flavored Coconut Oil then add pour it into the flour/cocoa mixture. Whisk to combine.
Cover the bottom of an 8″ spring-form pan with parchment/baking paper. Grease the sides so they release easily. Add the batter to the pan. Bake for 25-28 minutes.
Remove the sides of the pan then let cool. then sprinkle with powdered sugar.
Tips & Variations for Swedish Sticky Cake:
- Don’t have butter flavored coconut oil on hand? Swap out 1:1 for unsalted butter. If you only have salted butter omit the salt.
- No springform pan? That’s fine, just use a regular pie plate that is well oiled.
- Make it even better served with fresh fruit or fruit sauce.
And here you are….
From our home in the Bottom Left of the Mitten to yours ~ Enjoy!
Recipe adapted from The Cafe Sucre Farine.
Don’t forget to enter the #Choctoberfest giveaway! This prize pack has an ARV of over $400!
To enter, simply follow our sponsors using the widget below. You can gain additional entries by following me and the other participating bloggers. A winner will be drawn on October 21, 2018, and contacted via email. Good luck!
Check out all these delicious recipes from all the participants of #Choctoberfest!
Follow the other bloggers as well to get great ideas for your next chocolate craving. Here are all the bloggers who are part of #Choctoberfest 2018:
The PinterTest Kitchen ♥ 2 Cookin Mamas ♥ 27th and Olive ♥ A Day in the Life on the Farm ♥ A Kitchen Hoor’s Adventures ♥ A Little Fish in the Kitchen ♥ addicted 2 recipes ♥ Amy’s Cooking Adventures ♥ An Affair from the Heart ♥ April GoLightly ♥ At the Table with R and R ♥ Baking Sense ♥ Blade & Barbell ♥ Blogghetti ♥ Body Rebooted ♥ Books n’ Cooks ♥ Bottom Left of the Mitten ♥ Canning and Cooking at Home ♥ Cheese Curd In Paradise ♥ Chef Sarah Elizabeth ♥ Cindy’s Recipes and Writings ♥ Coconut & Lime ♥ Cook With Renu ♥ Cook’s Hideout ♥ Cookaholic Wife ♥ Cookie Dough and Oven Mitt ♥ CopyKat.com ♥ Daily Dish Recipes ♥ Everyday Eileen ♥ Fairyburger ♥ Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice ♥ Family Around the Table ♥ Fix Me a Little Lunch ♥ Frankly Entertaining ♥ Frugal & Fit ♥ Get the Good Stuff! ♥ Growing Up Gabel ♥ Hardly A Goddess ♥ Hezzi-D’s Books and Cooks ♥ Home Sweet Homestead ♥ House of Nash Eats ♥ Intelligent Domestications ♥ jenniferbakes ♥ JoAnn’s Food Bites ♥ Join Us, Pull up a Chair ♥ Jolene’s Recipe Journal ♥ Jonesin’ For Taste ♥ Karen’s Kitchen Stories ♥ Kate’s Recipe Box ♥ Kelly Lynn’s Sweets and Treats ♥ LeMoine Family Kitchen ♥ Life on Food ♥ Life, Love, and Good Food ♥ Lisa’s Dinnertime Dish ♥ Little House Big Alaska ♥ Long Distance Baking ♥ Maria’s Mixing Bowl ♥ Moore or Less Cooking ♥ Must Love Home ♥ Norine’s Nest ♥ Our Good Life ♥ Our Sutton Place ♥ OVENTales ♥ Palatable Pastime ♥ Prettysweetblog ♥ Red Cottage Chronicles ♥ Restless Chipotle ♥ Reviews, Chews & How-Tos ♥ Sarah Cooks the Books ♥ Sarah’s Bake Studio ♥ Savory Moments ♥ Seasonal and Holiday Recipe Exchange ♥ Seasoned Sprinkles ♥ Seduction In The Kitchen ♥ Simple Family Crazy Life ♥ Simply Inspired Meals ♥ Snacks and Sips ♥ Soulfully Made ♥ Stephie The Happy Mom ♥ Sumptuous Spoonfuls ♥ Sweet Coralice ♥ Take Two Tapas ♥ Tampa Cake Girl ♥ That Recipe ♥ The Baking Fairy ♥ The Beard and The Baker ♥ The Food Hunter’s Guide to Cuisine ♥ The Gingered Whisk ♥ The Heritage Cook ♥ The Mad Scientist’s Kitchen ♥ The Olive Blogger ♥ The Pajama Chef ♥ The Redhead Baker ♥ The Saucy Fig ♥ The Spiffy Cookie ♥ The Weekday Gourmet ♥ This is How I Cook ♥ Trampling Rose ♥ Turnips 2 Tangerines ♥ Walking Fruitfully ♥ Wendy Polisi ♥ Wildflour’s Cottage Kitchen ♥ Zesty South Indian Kitchen
| Prep Time | 5 minutes |
| Cook Time | 25 minutes |
| Servings |
pieces
|
- 2 eggs
- 1-1/3 cup sugar
- 5 Tbs unsweetened baking cocoa
- 3/4 cup all purpose flour
- 1/4 tsp salt
- 1 tsp vanilla
- 10 Tbs Barlean's Butter Flavored Coconut Oil melted
Ingredients
|
|
- Preheat the oven to 325 degrees.
- In a medium-sized bowl whisk 1 egg.
- Slowly whisk the sugar in with the egg.
- Add a mesh strainer to the top of the bowl. Pour in the flour, cocoa powder, and salt. Lift up the strainer and gently shake all the ingredients into the bowl.
- Pour the vanilla into the bowl.
- Melt the Barlean’s Butter Flavored Coconut Oil then add pour into the flour/cocoa mixture. Whisk to combine.
- Cover the bottom of an 8" spring-form pan with parchment/baking paper. Grease the sides so they release easily. Add the batter to the pan.
- Bake for 25-28 minutes.
- Remove the sides of the pan then let cool. Sprinkle with powdered sugar then cut into 8 pieces. Enjoy!
- Don't have butter flavored coconut oil on hand? Swap out 1:1 for unsalted butter. If you only have salted butter omit the salt.
- No springform pan? That's fine, just use a regular pie plate that is well oiled.
Salsa Bread
Need a break from ordinary bread? Don’t have all day to spend making a loaf of bread from scratch? Enter Salsa Bread. A quick bread recipe full of spicy jalapenos, green chilies and juicy tomato goodness of the salsa you love. Perfect for sandwiches or even as a side to spice up taco night.
As I’ve stated many times before I really haven’t had the easiest time learning how to bake. I like to stick to hearty meals that can be paired with beer. The closest I get is jazzing up boxed cake mix for sweet or pizza crust for savory. However, I was willing to give baking a try so I could make this bread for a specific sandwich I am trying to recreate.
After a little searching I found and baked this recipe for Dill Pickle Bread from Delish. It turned out fabulous and the recipe was so simple that I figured it was a perfect one to adapt for this. Guess what? It turned out exactly how I wanted. Yeah! So now on to the recipe for this spicy Salsa Bread.
How to make Salsa Bread:
First let’s start by preheating the oven to 350 degrees and make the salsa.
In a food processor combine the drained tomato with green chilies, jalapenos, garlic cloves, cumin and red onion. Pulse until there are no longer chunks and it has a slightly soupy consistency.
In another bowl or mixer, start to make the bread base. Add sour cream, vegetable oil, egg and salsa mixture.
Stir to mix all the wet ingredients together.
Now start adding dry ingredients: flour, baking powder, sugar and salt.
Prepare a bread loaf pan with spray or oil then add dough to the pan.
Place the pan into the oven and bake for 40-45 minutes or until a knife comes out clean in the middle.
Let the bread cool for 10 minutes then slice and eat.
And here you are…..
From our home in the Bottom Left of the Mitten to yours ~ Enjoy!
*Affiliate links are included in this post. Please read my Discloser Policy.
| Prep Time | 5 minutes |
| Cook Time | 45 minutes |
| Servings |
loaf
|
- 1/2 cup petite diced tomatos with green chilies drained
- 2 garlic cloves skinned
- 1/2 tsp cumin
- 1 Tbs sliced jalapenos you can use fresh or jarred
- 1 Tbs red onion
- 1/2 cup sour cream
- 1/2 cup vegetable oil
- 2 eggs, large
- 1 Tbs sugar
- 1-3/4 cup flour
- 1-1/4 tsp baking powder
- 1/2 tsp salt
Ingredients
|
|
- Preheat the oven to 350 degrees
- In a food processor combine the drained tomato with green chilies, jalapenos, garlic cloves, cumin and red onion. Pulse until there are no longer chunks and it has a slightly soupy consistency.
- In another bowl or mixer start to make the bread base. Add sour cream, vegetable oil, egg and salsa mixture. Stir to mix all the wet ingredients together. Now start adding dry ingredients: flour, baking powder, sugar and salt.
- Prepare a bread loaf pan with spray or oil then add dough to the pan. Place the pan into the oven and bake for 40-45 minutes or until a knife comes out clean in the middle.
- Let the bread cool for 10 minutes then slice and eat. Enjoy!
Irish Stout Cake
Who says you can’t have your cake and enjoy a beer too? Pour a cup into this cake batter then enjoy the rest while the cake bakes. This Irish Stout Cake is the perfect dessert for upcoming St. Patrick’s Day. Did I mention that I made it with Michigan Craft Beer? Celebrate the Holiday and Michigan in one sweet dessert that is so easy to make.
I’m so excited this year to participate in #FoodBloggerLove recipe swap. This event is all about showing the ‘love’ to other Food Bloggers and recreating their best recipes. I am pairing up with Amy Bartlett over at Savory Moments. There were so many wonderful recipes on her site that by the time I finally settled on one I had a bunch more on my list to make but once I landed on her Guinness Chocolate Cake I knew this was the perfect recipe. Check out Amy on Instagram, Facebook, Pinterest and of course on her blog where she’s cooking it up in the kitchen – can you believe she does it all with twins running around?
If you follow Bottom Left of the Mitten at all you know that I do a lot of food and beer pairing but I haven’t ever cooked ‘with’ beer let alone bake with it. I’m glad that I went outside my comfort zone for #FoodBloggerLove. Not only was Amy’s recipe really easy it gave me an opportunity to swap out the original Guinness that she used for a Michigan Craft Beer which I’m always 100% here for. So if you want you can use 1 cup of Guinness or do I like I did and reach for Short’s Brewing Uncle Steve’s Traditional Irish Style Stout. Now on to the cake!!
To start preheat the oven to 350 degrees. Grease a 8-inch springform pan. On the stove top over medium heat in a small pan heat the butter until melted then add 1 cup of beer. Turn off the heat then add the cocoa powder, sugar and brown sugar. Set aside to cool. In another smaller bowl add the eggs sour cream, vanilla then stir to combine. Now in a larger bowl add the dry ingredients: flour, salt and baking soda.
Once the butter & beer has cooled down add to the dry ingredients. Then add the sour cream & eggs to that. Make sure the springform pan is liberally greased or you can even add parchment paper to it. Place the pan on a cookie sheet just in case the bottom leaks a little bit then add the batter. Bake the cake for 45-55 minutes depending on your oven. Mine went for a full 55 minutes. The top of my cake did crack and you know of course I just watched a baking hack video where it showed how not to have that happen but of course I forgot and you know what, oh well. It turned out perfect!
Take out of the oven and then use a knife to scrape the sides of the pan to release the cake from the sides then flip open the springform pan. Put the cake on a cooling rack or plate and let the cake cool fully. Time to make the frosting! Use one tub of mascarpone cheese and add sugar and vanilla until completely combined. Spread over the top of the cake. Cut into 8 slices and here you are….
From our home in the Bottom Left of the Mitten to yours ~ Enjoy!
Check out all the other #FoodBloggerLove recipes!
| Prep Time | 5 minutes |
| Cook Time | 55 minutes |
| Servings |
slices
|
- 1 cup Irish Style Stout I used Short's Brewing Uncle Steve's Irish Style Stout
- 10 Tbs unsalted butter
- 3/4 cup unsweetened baking cocoa
- 1 cup granulated sugar
- 1/2 cup lightly packed brown sugar
- 3/4 cup sour cream
- 2 eggs, large
- 1 Tbs vanilla extract
- 2 cups all purpose flour
- 1/4 tsp salt
- 2 1/2 tsp baking soda
- 8 ounce container mascarpone cheese
- 2 tsp sugar
- 1 tsp vanilla extract
Ingredients
Irish Stout Chocolate Cake
Frosting
|
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- To start preheat the oven to 350 degrees. Grease a 8-inch springform pan.
- On the stove top over medium heat in a small pan heat the butter until melted then add 1 cup of beer. Turn off the heat then add the cocoa powder, sugar and brown sugar. Set aside to cool.
- In another smaller bowl add the eggs sour cream, vanilla then stir to combine. Now in a larger bowl add the dry ingredients: flour, salt and baking soda.
- Once the butter & beer has cooled down add to the dry ingredients. Then add the sour cream & eggs to that. Add to the pan.
- Bake the cake for 45-55 minutes depending on your oven.
- Take out of the oven and then use a knife to scrape the sides of the pan to release the cake from the sides then flip open the springform pan. Put the cake on a cooling rack or plate and let the cake cool fully.
- Use one tub of mascarpone cheese and add sugar and vanilla until completely combined. Spread over the top of the cake.
- Cut into 8 slices. Enjoy!
Chocolate Pecan Pie
A crisp, crunchy top with pecans make way for a fudge center then finally flaky pie crust. This Chocolate Pecan Pie is close your eyes and give a sigh good.
Happy November! Time to dust off Halloween and enjoy a few short weeks before we officially kick off the holidays. If you’re anything like me even though I have to wait for Thanksgiving feasts I start planning out the menu now. With any luck, you will want to save this Chocolate Pecan Pie recipe for yours.
This actually is a pie that I have been wanting to make forever. I was talking to my Step-Mom about a drink recipe that I wanted to make for the holidays. ‘You know this and your sister’s pie are always what I think about when I remember the holidays.’ A crisp, crunchy top with pecans made way for a fudge center then finally flaky pie crust. Luckily for me, she knew the recipe and gave it to me right then and there.
According to her, I could find the recipe on Baker’s German Chocolate baking squares. Her sister then just omitted the coconut because her family didn’t care for it.
So off to the store I went and picked up the ingredients. Unfortunately, the Baker’s Chocolate did not have this pie recipe in it but no worries I found this German Chocolate Pie Recipe from Betty Crocker and guess what? It was spot on. The perfect holiday pie recipe.
How to make Chocolate Pecan Pie:
For this, I used a pre-made pie crust. Preheat the oven to 375 degrees and put the pie crust into a 9 inch greased pie plate. Put the pie plate on a cookie sheet in case there is any run over from the pie.
To start in a bowl combine the sugar, cornstarch, and salt. Mix with a whisk until combined.
In a separate bowl whisk together the egg yolks and vanilla. Break the chocolate bar into pieces.
In a pot on the stove over medium/high heat start melting the butter then add the chocolate. Stir until the butter and the chocolate has melted together completely.
Turn off the heat then whisk in the evaporated milk. Let cool for a few minutes.
To the bowl with the eggs and vanilla mix in the cooled chocolate from the stove gradually, do not rush this step. Mix in the sugar and cornstarch mixture.
Pour filling into the pie crust.
Finally, pour the pecans over the top. Cook for 45-50 minutes or until you put a knife into the center and it comes out clean.
Let the pie cool for at least 4 hours. Slice it up and serve with whipped cream. And here you are….
From our home in the Bottom Left of the Mitten to yours ~ Enjoy!
*Affiliate links are included in this post. Please read my Discloser Policy. 
| Prep Time | 10 minutes |
| Cook Time | 50 minutes |
| Servings |
pieces
|
- 1 prepared 9" pie shell
- 4 ounces Baker's German Chocolate broken into pieces
- 1/4 cup butter
- 12 ounces evaporated milk
- 1-1/2 cup sugar
- 2 Tbs Cornstarch
- 1/8 tsp salt
- 4 egg yolks
- 1/2 tsp vanilla extract
- 1 cup pecans
Ingredients
|
|
- Preheat the oven to 375 degrees and put the pie crust into a 9 inch greased pie plate. Put the pie plate on a cookie sheet in case there is any run over from the pie.
- To start in a bowl combine the sugar, cornstarch and salt. Mix with a whisk until combined.
- In a separate bowl whisk together the egg yolks and vanilla. Break the chocolate bar into pieces. In a pot on the stove over medium/high heat start melting the butter then add the chocolate. Stir until the butter and the chocolate have melted together completely. Turn off the heat then whisk in the evaporated milk. Let cool for a few minutes.
- To the bowl with the eggs and vanilla mix in the cooled chocolate from the stove gradually, do not rush this step. Mix in the sugar and cornstarch mixture.
- Pour filling into the pie crust. Finally pour the pecans over the top. Cook for 45-50 minutes or until you put a knife into the center and it comes out clean.
- Let the pie cool for at least 4 hours. Slice it up and serve with whipped cream. Enjoy!
Chocolate Chip Peanut Butter Cookies
Chocolate Chip Peanut Butter Cookies have peanut butter and chocolate chips combine with butter flavored coconut oil to make a crisp and crunchy cookie.
Choctoberfest is the perfect reason to dust off old cookie recipes and give them a fresh update. I was excited to partner this week with Barlean’s and use a different version of one of my favorite items to cook with coconut oil. For these, I used Barlean’s Butter Flavored Organic Coconut Oil. Peanut butter and chocolate are made for each other in these Peanut Butter Chocolate Chip Cookies.
Trading out normal butter on a 1:1 ratio for Barlean’s Butter Flavored Organic Coconut Oil had these cookies coming out of the oven crispy, which is perfect because that is just how I like them. Now on to the recipe.
*Affiliate links are included in this post. Please read my Discloser Policy.
I received Barlean’s complimentary but all opinions stated in this post are my own.
How to make Chocolate Chip Peanut Butter Cookies:
In a mixing bowl of a mixer (or feel free to use a handheld mixer as well) add both sugars, coconut oil, peanut butter, vanilla, and egg.
Start the mixer to start combining the ingredients. Slowly add flour, baking soda, and salt.
Finally, add chocolate chips.
Once everything is all combined take off and preheat the oven to 350 degrees.
Cover a cookie sheet with parchment paper and grab the bowl of cookie dough. The dough will be almost like crumbles when all combined.
Using a spoon scoop out a spoonful into the palm of your hand. Roll into a ball and place onto the prepared sheet. Continue with 11 more scoops so there is a dozen on the pan.
Like traditional peanut butter cookies press down with a fork horizontal then vertical. Be careful because the dough is very delicate so press gently.
Take the remaining dough and put into the fridge to stay cold while the first batch of cookies bakes.
Let cookies bake 14-16 minutes.
Remove pan from the oven and let cool on the sheet for 5 minutes. Using a spatula move the cookies to a cooling rack or on a piece of wax paper. Until they are fully cooled they will be easy to crumble so give just a bit before diving in.
Now do the same with the remaining dough that was staying chilled in the refrigerator.
After they have cooled store in an airtight container for up to 4 days but they probably won’t last that long!
And here you….
From our home in the Bottom Left of the Mitten to yours ~ Enjoy!
| Prep Time | 5 minutes |
| Cook Time | 14 minutes |
| Servings |
cookies
|
- 1/2 cup sugar
- 1/2 cup brown sugar
- 1/2 cup peanut butter, creamy
- 1/2 cup Barlean's Butter Flavored Organic Coconut Oil
- 1 medium egg
- 1 tsp vanilla
- 1-1/2 cup unbleached flour
- 1 tsp backing soda
- 1/2 tsp salt
- 1 cup semi-sweet chocolate chips
Ingredients
|
|
- In a mixing bowl of a mixer (or feel free to use a handheld mixer as well) add both sugars, coconut oil, peanut butter, vanilla and egg. Start the mixer to start combining the ingredients. Slowly add flour, baking soda and salt. Finally add chocolate chips.
- Preheat the oven to 350 degrees.
- Cover a cookie sheet with parchment paper and grab the bowl of cookie dough.
- Using a spoon scoop out a spoonful into the palm of your hand. Roll into a ball and place onto the prepared sheet. Continue with 11 more scoops so there is a dozen on the pan.
- Take the remaining dough and put into the fridge to stay cold while the first batch of cookies bake.
- Let cookies bake 14-16 minutes.
- Remove pan from the oven and let cool on the sheet for 5 minutes. Using a spatula move the cookies to a cooling rack or on a piece of wax paper.
- Do the same with the remaining dough that was staying chilled in the refrigerator.
- After they have cooled store in an airtight container for up to 4 days. Enjoy!
Homemade Chocolate Pudding
This Pudding Recipe that will transport you back to childhood. A bowl of warm, chocolatey pudding with the extra special layer on top of it. Homemade Chocolate Pudding is easy to make and you probably have all the ingredients on hand.
*Affiliate links may be included in this post. Please read my Discloser Policy.
I received Rodelle Gourmet Baking Cocoa complimentary but all opinions stated in this post are my own.
This week for Choctoberfest I thought I would make a rich, chocolate dessert that takes me back to my childhood. Sunday’s were spent at my Grandma & Grandpa’s house and dessert was usually a big bowl of homemade chocolate pudding. Rodelle’s Dutch-processed cocoa gives this chocolate pudding a rich flavor and easy enough to make to make your sweet tooth happy.
I was very excited to partner with Rodelle in making this recipe for Choctoberfest. Not only is their baking cocoa versatile for recipes it is also full of good things for you and your family: antioxidants, dietary fiber, calcium, and vitamins. It’s also naturally cholesterol free Kosher, gluten-free and non-GMO. So now on to the recipe!
How do you make Homemade Chocolate Pudding?
In a medium sized pan add the dry ingredients: sugar, cocoa powder, cornstarch, and salt whisk together the ingredients so they are all combined.
Move the pot to the stove top. Measure out 2 cups of milk and whisk it into the dry ingredients. Turn on the stove to medium heat. Add the additional 2 cups milk, butter, and vanilla.
With the heat going constantly keep the whisk going. The lumps at the top will eventually disappear so be patient. Keep stirring until the pudding starts to thicken–this takes about 5-8 minutes so be patient as you need to stay and whisk the pudding the whole time so the bottom doesn’t burn.
When you can dip a spoon into the pudding and it coats the back of it you can take it off the heat and put into serving bowls. Give the pudding at least 10 minutes to cool down and firm up a little if eating warm.
Serve warm or chilled. With or without whipped cream.
Tips & Variations for Homemade Chocolate Pudding:
- Don’t like pudding skin? Cut wax paper to fit or plastic wrap pressed down on the top to prevent the skin from forming. If you want cold put it into the fridge for about half an hour.
- Feel free to substitute dark cocoa powder for a dark chocolate homemade pudding.
And here you are…..
From our home in the Bottom Left of the Mitten to yours ~ Enjoy!
*Affiliate links are included in this post. Please read my Discloser Policy.
| Prep Time | 5 minutes |
| Cook Time | 10 minutes |
| Servings |
servings
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- 1 cup sugar
- 1/2 cup Rodelle’s Gourmet Baking Cocoa
- 1/4 cup Cornstarch
- 1/2 tsp salt
- 4 cup milk I use whole milk
- 2 Tbs butter
- 2 tsp vanilla extract
Ingredients
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- In a medium sized pan add the dry ingredients: sugar, cocoa powder, cornstarch and salt. Whisk together the ingredients so they are all combined. Move the pot to the stove top.
- Measure out 2 cups of milk and whisk it into the dry ingredients. Turn on the stove to medium heat. Add the additional 2 cups milk, butter and vanilla.
- With the heat going constantly keep the whisk going. The lumps at the top will eventually disappear so be patient. Keep stirring until the pudding starts to thicken--this takes about 5-8 minutes so be patient as you need to stay and whisk the pudding the whole time so the bottom doesn't burn.
- When you can dip a spoon into the pudding and it coats the back of it you can take it off the heat and put into serving bowls.
- If eating warm give the pudding at least 10 minutes to cool down and firm up a little.
- For no skin: cut wax paper to fit or plastic wrap pressed down on the top to prevent the skin from forming.
- If you want cold: put it into the fridge for about half an hour.
- Serve warm or chilled. With or without whipped cream. Enjoy!
- Don't like pudding skin? Cut wax paper to fit or plastic wrap pressed down on the top to prevent the skin from forming. If you want cold put it into the fridge for about half an hour.
Cajun Steak & Potato Salad
Hello first Mitten Movie Night of the Fall! I am kicking it off with a reboot of one of my first recipes on the blog. The original – let’s just say the recipe is STILL phenomenal but my photos….they were not good. So I’ve freshened them up so that you can see the beauty that is this salad. Cajun Steak & Potato Salad to be exact. This is a very basic salad but comes together with a creamy poppy seed dressing that makes everything meld together in pure perfection.
When I first made this recipe Mitten Movie Night wasn’t even a plan for the blog. The big idea came when I was thinking about my upcoming birthday and what I was going to make for dinner. I wanted to recreate a Portobello Mushroom Burger recipe from a restaurant that I love when we go to Wisconsin Dells. If I pulled it off I was going to put it on the blog. Then I was thinking about what beer I wanted to drink. And then what movie we would watch. Light bulb moment…and with a little tweeking that is when Mitten Movie Night came to be.
Just a little over a year now we’ve been celebrating every Friday that I can. Things have slowed down for the blog since moving into the new house and a busy Summer but now that we are settled in and the kids are finally back in school I’m hoping it can become a regular feature throughout the year. Now on to this recipe that I’m pairing with Sierra Nevada Peach IPA. Perfect compliment to the tangy & sweet poppy seed dressing. We are watching It to brush up before going and seeing it in theaters this weekend. The best thing about this time of year is getting ready for scary movies and Halloween! Enough about that now on to the food.
Start off with the potatoes. 20 minutes before your planning on starting the meal clean and slice the potatoes. Add the slices into a bowl of salted cold water. This gets the extra water out of the potatoes so that they can get good and crispy when they cook. Drain the water from them then layer out onto a paper towel. Completely dry both sides as much as you can. Once they are as dry as possible sprinkle on both sides with Cajun seasoning. Warm a skillet and add oil. Let it come to medium/high heat then add potatoes. Cook on each side 4 minutes depending on your pan and your heat.
While the potatoes cook, chop your onion. Once the potatoes are done remove them from the pan on to a separate plate. Now it’s time to add your onion & steak. I got these sizzler steaks which are very thin and cook quickly. They also slice up nice and thin and end up very tender. I cooked these about 2 minutes per side.
While the steak is cooking make your delicious, creamy Poppy Seed Dressing. Grab a small jar and add the mayo, sugar, milk, vinegar, poppy seeds and mustard. Add top and shake it to combine all the ingredients.
Once the steak has cooked take it and cut into thin slices. Chop lettuce up lettuce and tomatoes. Assemble the lettuce, tomatoes, cheese, potatoes, steak and onion. Either add dressing right on top of the salad or let everyone add their own. And here you are……
From our home in the Bottom Left of the Mitten to yours ~ Enjoy!
Poppy Seed Dressing Adapted from Moms Need to Know
This post was originally from May 2016-it has been updated with photos & text.
*Affiliate links are included in this post. Please read my Discloser Policy.
| Servings |
servings
|
- 1 pound steak of choice I usually purchase what is on sale
- 1 Tbs coconut oil
- 5 potatoes sliced, added to water for 20 minutes then drained and pat dry
- 1/2 onion sliced
- 3 Tbs Cajun Seasoning
- 1/2 head lettuce washed and chopped
- 1 cup cherry tomatoes washed and chopped
- 1/2 cup shredded colby jack cheese
- 2 Tbs apple cider vinegar
- 2 Tbs sugar
- 1 Tbs poppy seeds
- 1/2 tsp brown mustard
- 1/2 cup mayonnaise
- 2 Tbs milk
Ingredients
Cajun Steak & Potato Salad
Poppy Seed Dressing
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- Start off with the potatoes. 20 minutes before your planning on starting the meal clean and slice the potatoes. Add the slices into a bowl of salted cold water.
- Drain the water from the potatoes then layer out onto a paper towel. Completely dry both sides as much as you can. Once they are as dry as possible sprinkle on both sides with Cajun seasoning.
- Warm a skillet and add oil. Let it come to medium/high heat then add potatoes. Cook on each side 4 minutes depending on your pan and your heat.
- While the potatoes cook, chop your onion. Once the potatoes are done remove them from the pan on to a separate plate. Now it's time to add your onion & steak. Cook thin steaks about 2 minutes per side or longer depending on steak cut, size and desired temperature.
- Once the steak has cooked take it and cut into thin slices.
- Chop lettuce up lettuce and tomatoes. Assemble the lettuce, tomatoes, cheese, potatoes, steak and onion. Enjoy!
- Grab a small jar and add the mayo, sugar, milk, vinegar, poppy seeds and mustard. Add top and shake it to combine all the ingredients.
- Pour over salad to serve or serve on the side.
Raspberry Cheesecake with Pound Cake Crust
Cheesecake is the perfect dessert for summer, especially when you use raspberries! This Raspberry Cheesecake with Pound Cake Crust combines a creamy cheesecake filling filled with tart raspberries and a buttery pound cake crust.
I love raspberries. This time of year you can finally get them reasonably priced, so I take full advantage of it. Recently I was watching one of my favorite shows, Diners Drive In’s & Dives, and they showed a raspberry cheesecake recipe that looked out of this world from Tin Roof Grill in Utah. While I didn’t get down the whole recipe what I was most infatuated with was the crust…..made of pound cake. I knew right then that this was so getting made to the best of my ability.
I was in a baking mood the day I made this so I ended up going double duty and made my first ever pound cake. Using Paula Deen’s Sour Cream Pound Cake recipe. It turned out so great! So great that I got anxious and didn’t let it cool enough so you will see that it ended up not coming ‘perfectly’ but you know what? That’s okay!
Where do you get recipe inspiration from? I get mine from foodie travel shows. My husband and I have even visited a few places that we’ve seen featured on them. We have had some great BBQ in Memphis and Detroit. You can say I have a bucket list, that mostly involves seeking out places to eat.
How to make Pound Cake Crust:
First, let’s start with the Pound Cake Crust.
Preheat the oven to 350 degrees and grease a spring-form pan. Cut the pound cake into slices.
Lightly press down on the pieces so it forms a nice crust and covers up any large holes.
Once you are done layering the pound cake now it’s time for the filling.
Tips for making a cheesecake with pound cake crust:
- Like I said above, I got too eager with mine and took it out while still hot so it kind of fell apart. However, I was still able to get enough slices to cover the bottom and the sides.
- Save the ends of the pound cake to cut into smaller pieces to put on the cheesecake before putting into the oven. I like using the ends because they are a little crunchy and get even crunchier as the cheesecake bakes.
How to make Raspberry Cheesecake Filling:
In a bowl or stand mixer beat together cream cheese, sugar, eggs, vanilla, whip cream, and sour cream. Pour mixture into the crust then top with the chopped up cake pieces.
Tips for using raspberries in recipes:
- So you don’t damage the raspberries, fold them gently into the cheesecake filling. Raspberries a little more delicate than say blueberries or strawberries so handle them with care.
As a safeguard, I always put my spring-firm pan on top of a larger cookie sheet in case of any drips.
Place into the preheated oven and cook for 1 hour.
Once the center of the cheesecake is cooked, check by poking the center with a knife and see if it comes out clean. Run a knife around the edges of the springform pan then let the cheesecake completely cool completely.
Release the lever on the springform pan. Remove the raspberry cheesecake from the bottom pan and place on a serving try, or you can serve right from it.
Store any leftovers in an airtight container can be stored up to 3 days.
If you like raspberries try my unique combination of savory and sweet with this recipe for Ham and Potato Soup with Raspberry Pie Dippers. Flaky crust and a sweet filling dipped into a warm bowl of soup makes for a great comfort food recipe you will crave all year long.
And here you are…
From our home in the Bottom Left of the Mitten to yours ~ Enjoy!
Cheesecake recipe adapted from Pillsbury.
*Affiliate links are included in this post. Please read my Discloser Policy.
| Prep Time | 10 minutes |
| Cook Time | 60 minutes |
| Servings |
pieces
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- 1 loaf of poundcake sliced, save ends and cut into small pieces
- 2 8-ounce packages of cream cheese softened
- 1/3 cup whipped cream I use the tub cream not the canister kind
- 1/3 cup sour cream
- 3/4 cup sugar
- 2 eggs
- 1 tsp vanilla
- 6 ounces raspberries cleaned
Ingredients
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- Preheat the oven to 350 degrees and grease a spring-form pan. Cut the pound cake into slices. Save the ends of the cake to cut into smaller pieces to put on the cheesecake before putting into the oven.
- Lightly press down on the pieces so it forms a nice crust and covers up any large holes.
- In a bowl or stand mixer beat together cream cheese, sugar, eggs, vanilla, whip cream and sour cream.
- Fold raspberries gently into the cheesecake filling.
- Pour mixture into the crust then top with the chopped up cake pieces.
- Put spring-form pan on top of a larger cookie sheet in case of any drips. Put into oven and cook for 1 hour.
- Check doneness by poking the center with a knife and see if it comes out clean. Run a knife around the edges of the springform pan then let the cheesecake completely cool completely.
- Release the lever on the springform pan. Remove the raspberry cheesecake from the bottom pan and place on a serving tray, or you can serve right from it. Enjoy!
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