CHEESECAKE-STUFFED CHOCOLATE CHIP COOKIES
This is one of the most over-the-top chocolate chip cookies ever! So yummy with the slightly sweet cream cheese middle.
Provided by Pam Lolley
Time 2h
Yield 24
Number Of Ingredients 12
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Line 3 baking sheets with parchment paper.
- Beat cream cheese and powdered sugar together in a small bowl using an electric mixer on medium-high speed until thoroughly combined. Chill filling until ready to use.
- Beat butter, white sugar, and brown sugar in a stand mixer fitted with a paddle attachment on medium speed until creamy, 1 to 2 minutes. Add eggs and vanilla extract, beating until blended, about 30 seconds.
- Stir 2 1/4 cups plus 2 tablespoons flour, baking soda, and salt together in a small bowl; gradually add to butter mixture, beating on low speed, until just blended. Beat in chocolate chips until just combined. Refrigerate dough until chilled, about 30 minutes.
- Use a medium, or 2-tablespoon, cookie scoop to place 8 scoops of the cookie dough on one of the prepared baking sheets, spaced 3 inches apart. Gently flatten each scoop to about 3 inches in diameter. Drop 2 teaspoonfuls of the cream cheese filling in the center of each cookie. Gently wrap the dough around the cream cheese and shape into a ball; press the cookies down slightly. Keep remaining dough and filling chilled.
- Bake the first batch in the preheated oven until golden and set around the edges, 12 to 14 minutes. Let cookies cool on the baking sheet for 5 minutes. Transfer cookies to wire racks; let cool completely, about 15 minutes. Repeat with remaining dough and cream cheese mixture.
Nutrition Facts : Calories 263 calories, Carbohydrate 34.2 g, Cholesterol 41 mg, Fat 13.7 g, Fiber 1.2 g, Protein 3.2 g, SaturatedFat 8.3 g, Sodium 203.2 mg, Sugar 23.2 g
CHOCOLATE HAZELNUT STUFFED FRENCH TOAST
Provided by Claire Robinson
Time 20m
Yield 4 servings
Number Of Ingredients 7
Steps:
- In a medium bowl, whisk the eggs, milk and salt. Working in batches, melt some of the butter in a large nonstick skillet over moderately-high heat. Dip the bread slices in the egg mixture and quickly transfer to the skillet. Cook 2 slices of the bread until golden brown, and then flip over and cook until golden brown on the other side. Spread 2 tablespoons of the chocolate hazelnut spread on 1 piece of the bread, and place the other piece of cooked bread on top to enclose the chocolate hazelnut spread. Gently press down with a spatula so the pieces stick together. Repeat with the remaining ingredients. Serve with grade B maple syrup or powered sugar.
- BYOC: A beautiful and tasty garnish would be toasted chopped hazelnuts. Also, bananas, strawberries or blueberries would be delicious as well. Go ahead and make a fruit sauce to go with it for mom on Mother's Day. She will absolutely adore the sauce and you.
STRAWBERRY CHEESECAKE FRENCH TOAST
French toast topped with glazed strawberries and stuffed with cheesecake. Soooo good and original. Perfect to impress at a brunch. Serve with mimosas for a fancier brunch-type setting, or just make it for a special Saturday morning breakfast for your family like I do. =)
Provided by Pamela Batovsky
Categories Breakfast and Brunch French Toast Recipes
Time 40m
Yield 8
Number Of Ingredients 14
Steps:
- Preheat an oven to 100 degrees F ( 40 degrees C).
- Heat mashed strawberries and 1/2 cup white sugar in a saucepan over medium heat.
- Mix cornstarch and water together in a bowl, then stir into the strawberries.
- Cook and stir until thickened, about 5 minutes. Reduce heat to low and simmer while preparing remaining ingredients, stirring occasionally.
- Whisk together the milk and eggs in a bowl; set aside.
- Mash cream cheese, vanilla extract, and 3/4 cup white sugar in a bowl until smooth.
- Spread the cream cheese mixture over a triangle-shaped piece of bread, and top with another piece. Repeat with remaining bread and cream cheese mixture to make 8 triangle-shaped sandwiches.
- Heat butter in a large skillet over medium heat.
- Dip the sandwiches into the egg mixture, 2 or 3 at a time, and place in the skillet.
- Cook until golden brown on both sides, about 3 minutes per side.
- Transfer pan-fried sandwiches to a baking sheet and place in the preheated oven to keep warm while cooking remaining sandwiches.
- To serve, top French toast with warm strawberry glaze and sliced fresh strawberries and sprinkle with confectioners' sugar. Serve with a dollop of whipped cream.
Nutrition Facts : Calories 435.9 calories, Carbohydrate 52.7 g, Cholesterol 194.5 mg, Fat 21.1 g, Fiber 1.4 g, Protein 10.3 g, SaturatedFat 11.6 g, Sodium 328.9 mg, Sugar 37.1 g
CHOCOLATE-TOPPED CHOCOLATE CHEESECAKE
Lori Coulthard of Laramie, Wyoming sent in the recipe for this luscious cheesecake with a hint of almond in the creamy chocolate filling.
Provided by Taste of Home
Categories Desserts
Time 1h5m
Yield 12 servings.
Number Of Ingredients 15
Steps:
- In a large bowl, combine the cracker crumbs, sugar and cocoa; stir in butter until crumbly. Press onto the bottom and 1-in. up the side of a greased 9-in. springform pan; set aside. , In a small bowl, beat cream cheese and sugar until smooth. Add eggs; beat on low speed just until combined. Stir in melted chocolate and extracts just until blended. Pour into crust., Bake at 350° for 45-50 minutes or until center is almost set. Cool on a wire rack for 10 minutes. Carefully run knife around the edge of pan to loosen; cool 1 hour longer. Refrigerate until completely cooled., In a small saucepan over low heat, melt the chocolate chips, cream and honey; stir until smooth. Remove from the heat; cool for 5 minutes. Pour topping over the cheesecake. Chill for at least 4 hours or until topping is set.
Nutrition Facts : Calories 372 calories, Fat 22g fat (13g saturated fat), Cholesterol 98mg cholesterol, Sodium 187mg sodium, Carbohydrate 42g carbohydrate (34g sugars, Fiber 2g fiber), Protein 5g protein.
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