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Chocolate Espresso Cheesecake

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Luscious and creamy, this Chocolate Espresso Cheesecake is chocolate heaven - rich chocolate cheesecake with the perfect hint of espresso to deepen the flavor and balance the sweetness, a pecan and chocolate cookie crust, and topped with chocolate ganache.

Luscious and creamy, this Chocolate Espresso Cheesecake is chocolate heaven - rich chocolate cheesecake with the perfect hint of espresso to deepen and balance the flavor, a pecan and chocolate cookie crust, and topped with chocolate ganache. This Chocolate Espresso Cheesecake is a magical combination of flavors and textures. Sour cream in the rich, creamy chocolate cheesecake gives a lovely tang and luscious feel. The semi-sweet chocolate ganache gives a fudgy, intensely chocolatey, melt-in- your-mouth smoothness.

Luscious and creamy, this Chocolate Espresso Cheesecake is chocolate heaven - rich chocolate cheesecake with the perfect hint of espresso to deepen and balance the flavor, a pecan and chocolate cookie crust, and topped with chocolate ganache.Luscious and creamy, this Chocolate Espresso Cheesecake is chocolate heaven - rich chocolate cheesecake with the perfect hint of espresso to deepen and balance the flavor, a pecan and chocolate cookie crust, and topped with chocolate ganache. The chocolate cookie crust on this cheesecake is so amazing - with crunchy pecans and sweet, crumbly chocolate wafers - that a bottom crust only is not enough. This baby goes all the way up the sides. The crust is drizzled with melted chocolate, intensifying the chocolate flavor and keeping the crust crunchy.

Luscious and creamy, this Chocolate Espresso Cheesecake is chocolate heaven - rich chocolate cheesecake with the perfect hint of espresso to deepen and balance the flavor, a pecan and chocolate cookie crust, and topped with chocolate ganache.Luscious and creamy, this Chocolate Espresso Cheesecake is chocolate heaven - rich chocolate cheesecake with the perfect hint of espresso to deepen and balance the flavor, a pecan and chocolate cookie crust, and topped with chocolate ganache.

Recipe

Slice of chocolate cheesecake

Chocolate Espresso Cheesecake

Kelly
Luscious and creamy, this Chocolate Espresso Cheesecake is chocolate heaven - rich chocolate cheesecake with the perfect hint of espresso to deepen the flavor and balance the sweetness, a pecan and chocolate cookie crust, and topped with chocolate ganache.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 3 hours
4 hours
Total Time 7 hours 20 minutes
Course Dessert
Cuisine American
Servings 12 slices
Calories 689 kcal

Ingredients
  

Crust:

  • 1 ½ cups ground pecans toasted (6oz, 170g)
  • 1 ½ cups chocolate wafer cookie crumbs 6.5oz, 184g
  • 6 tablespoons butter melted (3oz, 85g)
  • 3 ounces semi-sweet chocolate melted (85g)

Filling

  • 16 ounces cream cheese room temperature (454g)
  • 1 cup firmly packed brown sugar 7.6oz, 215g
  • 4 large eggs at room temperature
  • 2 teaspoons vanilla
  • 8 ounces semisweet chocolate melted and cooled (227g)
  • ½ cup fresh brewed espresso or other strong coffee
  • 1 cup sour cream 8.8oz, 249g

Glaze:

  • ⅓ cup heavy cream 2.7oz, 76g
  • 1 tablespoon sugar
  • 3 ounces semisweet chocolate chopped (85g)

Instructions
 

Crust:

  • Preheat oven to 300 degrees F.
  • Lightly butter the bottom and sides of a 9-inch springform pan.
  • Combine cookie crumbs, pecans, and melted butter and stir until mixed thoroughly. Press into bottom and up sides of prepared pan.
  • Put in the freezer a few minutes to firm. Remove from freezer and brush base with melted chocolate.
  • Chill while preparing the filling.

Filling:

  • Combine cream cheese and brown sugar in the bowl of a stand mixer and beat with the paddle attachment until smooth. Scrape down bowl and paddle.
  • Add the eggs, one at a time, beating for 20 seconds after each addition. Scrape down bowl and paddle.
  • Add vanilla and melted chocolate and mix until combined.
  • Add espresso and mix until combined. Scrape down bowl and paddle.
  • Add sour cream and mix until thoroughly combined.
  • Pour filling into prepared crust.
  • Fill a baking pan half way full with water and put on bottom rack of oven. Bake the cheesecake on the middle rack for 1 hour.
  • Lower the oven temperature to 275 degrees F and bake 1 hour longer.
  • Lower the oven temperature to 250 degrees F and bake 30 minutes longer.
  • Turn off oven and leave cake in for 30 minutes with the door closed.
  • Remove cake from oven and let cool to room temperature.
  • Cover cake and refrigerate at least 4 hours and preferably overnight.

Glaze:

  • In a small saucepan, heat cream, sugar, and semisweet chocolate until melted. Stir until smooth.
  • Pour glaze over top of cheesecake and smooth. Chill for 1 hour to set the glaze.

Notes

  • It will seem tricky at first, but this cheesecake definitely needs the crust all the way up the sides!

Nutrition

Calories: 689kcalCarbohydrates: 50gProtein: 9gFat: 52gSaturated Fat: 24gPolyunsaturated Fat: 6gMonounsaturated Fat: 17gTrans Fat: 0.3gCholesterol: 129mgSodium: 245mgPotassium: 387mgFiber: 4gSugar: 37gVitamin A: 1013IUVitamin C: 0.4mgCalcium: 117mgIron: 3mg
Keyword chocolate cheesecake, chocolate espresso cheesecake
Tried this recipe?Let us know how it was!

Adapted from Debbi Fields' Great American Desserts

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Classic New York Cheesecake

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This tall and proud Pumpkin Cheesecake with Pecan Praline Sauce is delicately spiced and fabulously creamy. A fall and Thanksgiving favorite!

Please leave a comment! I'd love to hear from you!

Luscious and creamy, this Chocolate Espresso Cheesecake is chocolate heaven - rich chocolate cheesecake with the perfect hint of espresso to deepen and balance the flavor, a pecan and chocolate cookie crust, and topped with chocolate ganache. #chocolate #chocolatecheesecake #cheesecake #dessert
Luscious and creamy, this Chocolate Espresso Cheesecake is chocolate heaven - rich chocolate cheesecake with the perfect hint of espresso to deepen and balance the flavor, a pecan and chocolate cookie crust, and topped with chocolate ganache. #chocolate #chocolatecheesecake #cheesecake #dessert

Spiral Roasted Potatoes with Garlic and Bacon

by Leave a Comment

Spiral Roasted Potatoes with Garlic and Bacon - potato slices tossed with lots of garlic, arranged in a vertical spiral for maximum crispness, roasted with bacon tucked into every little crevice. The BEST way to cook potatoes!

Spiral Roasted Potatoes - Potato slices tossed with lots of garlic, arranged in a vertical spiral for maximum crispness, roasted with bacon tucked into every little crevice. The BEST way to cook potatoes!

This is my favorite way of roasting potatoes. Layering them vertically in a cast iron pan means that every slice will be part tender and part crispy.

Spiral Roasted Potatoes - Potato slices tossed with lots of garlic, arranged in a vertical spiral for maximum crispness, roasted with bacon tucked into every little crevice. The BEST way to cook potatoes!

Slice potatoes about ⅛ of an inch thick and toss with olive oil and lots of garlic.

Spiral Roasted Potatoes - Potato slices tossed with lots of garlic, arranged in a vertical spiral for maximum crispness, roasted with bacon tucked into every little crevice. The BEST way to cook potatoes!

Arrange the slices in a spiral around the edge of a cast iron pan, tucking the last potato under the first. Continue making spirals until you have filled the pan. I use my big beautiful Lodge 12 inch cast iron skillet.

Spiral Roasted Potatoes - Potato slices tossed with lots of garlic, arranged in a vertical spiral for maximum crispness, roasted with bacon tucked into every little crevice. The BEST way to cook potatoes!

Spiral Roasted Potatoes - Potato slices tossed with lots of garlic, arranged in a vertical spiral for maximum crispness, roasted with bacon tucked into every little crevice. The BEST way to cook potatoes!

Tuck pieces of bacon into the cracks and crevices, lifting pieces of potato and sticking some bacon in between. The fat will render out of the bacon as it bakes, basting the potatoes and making them crisp and wonderful!

Spiral Roasted Potatoes - Potato slices tossed with lots of garlic, arranged in a vertical spiral for maximum crispness, roasted with bacon tucked into every little crevice. The BEST way to cook potatoes!

Roast in a 400 degree oven for about 45 minutes, drizzling with butter in the last 15 minutes.

Spiral Roasted Potatoes - Potato slices tossed with lots of garlic, arranged in a vertical spiral for maximum crispness, roasted with bacon tucked into every little crevice. The BEST way to cook potatoes! Spiral Roasted Potatoes - Potato slices tossed with lots of garlic, arranged in a vertical spiral for maximum crispness, roasted with bacon tucked into every little crevice. The BEST way to cook potatoes!

Recipe

pan of roasted potatoes

Spiral Roasted Potatoes with Garlic and Bacon

Kelly
Spiral Roasted Potatoes with Garlic and Bacon - potato slices tossed with lots of garlic, arranged in a vertical spiral for maximum crispness, roasted with bacon tucked into every little crevice. The BEST way to cook potatoes!
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Course Side Dish
Cuisine American
Servings 8 servings
Calories 203 kcal

Ingredients
  

  • 5 medium/large potatoes scrubbed and sliced about ⅛ inch thick (about 2 ½ lbs, 1.2kg)
  • 2 tablespoons olive oil
  • 1 whole head garlic minced fine
  • 3 oz bacon diced (85g)
  • 2 tablespoons melted butter 1oz, 28g
  • salt and pepper to taste

Instructions
 

  • Toss sliced potatoes with minced garlic and olive oil in a large bowl.
  • Using the largest pieces first, arrange the slices in a spiral around the edge of a 12 inch cast iron pan, tucking the last potato under the first. Continue making spirals until you have filled the pan.
  • Tuck pieces of bacon into the cracks and crevices, lifting pieces of potato and sticking some bacon in between.
  • Season with salt and pepper to taste.
  • Roast in a 400 degree oven for about 45 minutes, brushing with butter in the last 15 minutes. The potatoes should be tender and cooked in the middle, brown and crispy on the edges.

Notes

Nutrition

Calories: 203kcalCarbohydrates: 23gProtein: 4gFat: 11gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 0.1gCholesterol: 15mgSodium: 101mgPotassium: 583mgFiber: 3gSugar: 1gVitamin A: 94IUVitamin C: 26mgCalcium: 18mgIron: 1mg
Keyword roasted potatoes, spiral potatoes
Tried this recipe?Let us know how it was!

What's your favorite way to eat potatoes? Please leave a comment and thanks for stopping by!

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Loaded Smashed Potatoes

Loaded Smashed Potatoes

Spiral Roasted Potatoes - Potato slices tossed with lots of garlic, arranged in a vertical spiral for maximum crispness, roasted with bacon tucked into every little crevice. The BEST way to cook potatoes!

Fudgy Coconut Brownies with White Chocolate Chunks and an Oreo Crust

by Leave a Comment

Dense, fudgy coconut brownies packed with chunks of chocolate covered coconut candy bars and white chocolate on an Oreo cookie crust.

Chewy coconut, dense fudgy brownies, and smooth white chocolate - all on top of an Oreo cookie crust. Chewy, gooey, and crunchy in every bite!

Chewy coconut, dense fudgy brownies, and smooth white chocolate - all on top of an Oreo cookie crust. Chewy, gooey, and crunchy in every bite!

Chewy coconut, dense fudgy brownies, and smooth white chocolate - all on top of an Oreo cookie crust. Chewy, gooey, and crunchy in every bite!

These are my "have a little brownie with your mix-ins" brownies, loaded with almost a pound of chocolate covered coconut candy bars, flakes of coconut, and white chocolate chunks. I stuffed this brownie to the limit - and the result is utterly delicious!

Chewy coconut, dense fudgy brownies, and smooth white chocolate - all on top of an Oreo cookie crust. Chewy, gooey, and crunchy in every bite!

These Coconut Brownies can be made without the Oreo cookie crumb crust, but I love it for the added texture and flavor it provides. It also makes a sturdy base for my dense, fudgy brownies that are super moist. I use Bounty candy bars in my brownies but if you can't find them, you can use Mounds. Bounty is my favorite because they're covered with milk chocolate. You can find them here.

Chewy coconut, dense fudgy brownies, and smooth white chocolate - all on top of an Oreo cookie crust. Chewy, gooey, and crunchy in every bite! Chewy coconut, dense fudgy brownies, and smooth white chocolate - all on top of an Oreo cookie crust. Chewy, gooey, and crunchy in every bite!

My favorite way to eat these Coconut Brownies is straight out of the fridge  - they are so dense and fudgy. The secret to a fudgy brownie is to not over-bake them. They should be set on top and the edges will just start to look done.

Chewy coconut, dense fudgy brownies, and smooth white chocolate - all on top of an Oreo cookie crust. Chewy, gooey, and crunchy in every bite!

Recipe

Stack of coconut brownies

Fudgy Coconut Brownies with White Chocolate Chunks and an Oreo Crust

Kelly
Dense, fudgy coconut brownies packed with chunks of chocolate covered coconut candy bars and white chocolate on an Oreo cookie crust.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Dessert
Cuisine American
Servings 16 bars
Calories 424 kcal

Ingredients
  

For the Oreo cookie crust:

  • 1 ½ cups finely ground Oreo cookie crumbs 17 cookies (6.75oz, 191g)
  • 4 tablespoons melted butter 2oz, 57g

For the brownie:

  • 1 cup butter melted and cooled (8oz, 227g)
  • 4 ounces unsweetened chocolate melted and cooled (113g)
  • 4 large eggs
  • 1 ¾ cups granulated sugar 12.25oz, 347g
  • 1 cup all-purpose flour 5oz, 142g
  • 2 tablespoons unsweetened alkalized cocoa powder 11g
  • ⅛ teaspoon baking powder
  • ⅛ teaspoon salt
  • ½ teaspoons vanilla
  • 6 bars chocolate covered coconut candy 1.75 ounces each (such as Mounds, Almond Joy, or Bounty), cut into ½-inch chunks (298g)
  • ¾ cup sweetened flaked coconut 6.35oz, 180g
  • 1 cup white chocolate chips or chunks 6oz, 170g

Instructions
 

For the Oreo cookie base:

  • Preheat oven to 350 degrees F.
  • Prepare an 8 inch by 8 inch baking pan, see note, and spray the inside with cooking spray.
  • Combine the Oreo cookie crumbs and the melted butter. Press into the bottom of baking pan.
  • Bake in 350 degree F oven for 5 minutes.
  • Remove from oven and let cool slightly while preparing brownie batter.

For the brownie:

  • In a medium mixing bowl, whisk eggs and sugar until blended.
  • Add cooled melted butter and melted chocolate and whisk to combine.
  • Combine dry ingredients in bowl and sift over chocolate mixture. Stir with a wooden spoon or rubber spatula just until combined. Do not over mix.
  • Add coconut, candy bar chunks, and white chocolate chunks and stir gently to combine.
  • Pour into baking pan and smooth the top.
  • Bake in 350 degree F oven until set, about 30 minutes. Be careful not to overbake or the brownies will not be fudgy. They should be slightly underdone.

Notes

  • I use a baking pan with a removable bottom which comes in handy for easily and cleanly removing brownies and bars from the pan. I line only the bottom with a square of baking parchment.
  • If you don't have a removable bottom pan, you can line the baking pan with aluminum foil with the edges overhanging the pan so that the brownie lifts out neatly.

Nutrition

Calories: 424kcalCarbohydrates: 45gProtein: 5gFat: 27gSaturated Fat: 16gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gTrans Fat: 1gCholesterol: 87mgSodium: 210mgPotassium: 155mgFiber: 2gSugar: 32gVitamin A: 521IUVitamin C: 0.1mgCalcium: 47mgIron: 2mg
Keyword coconut brownies, fudgy brownies
Tried this recipe?Let us know how it was!
Chewy coconut, dense fudgy brownies, and smooth white chocolate - all on top of an Oreo cookie crust. Chewy, gooey, and crunchy in every bite!

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Fudgy Caramel Pecan Turtle Brownies

by 14 Comments

Triple-layer Fudgy Caramel Pecan Turtle Brownies - a dense, fudgy brownie on top of an Oreo cookie crust topped with a chewy caramel and pecan topping.

Triple-layer Fudgy Caramel Pecan Turtle Brownies - a dense, fudgy brownie on top of an Oreo cookie crust topped with a chewy caramel and pecan topping. 

Triple-layer Fudgy Caramel Pecan Turtle Brownies - a dense, fudgy brownie on top of an Oreo cookie crust topped with a chewy caramel and pecan topping. 

The caramel topping on these Fudgy Caramel Pecan Turtle Brownies is packed with crunchy pecans and has the perfect texture. It firms up enough when chilled for neat slices, and it's perfectly chewy if you eat the brownies right out of the refrigerator - my favorite way to eat brownies! If you eat the brownies at room temperature, it softens up while still keeping its shape.

Triple-layer Fudgy Caramel Pecan Turtle Brownies - a dense, fudgy brownie on top of an Oreo cookie crust topped with a chewy caramel and pecan topping. 

Triple-layer Fudgy Caramel Pecan Turtle Brownies - a dense, fudgy brownie on top of an Oreo cookie crust topped with a chewy caramel and pecan topping. 

Triple-layer Fudgy Caramel Pecan Turtle Brownies - a dense, fudgy brownie on top of an Oreo cookie crust topped with a chewy caramel and pecan topping. 

The decadent and irresistible brownie layer is rich, dense, chewy and packed with chocolate: melted unsweetened chocolate, cocoa, and  semi-sweet chunks. You have to try eating them cold, straight from the fridge - they're so dense and fudgy and the flavor is incredible!

Triple-layer Fudgy Caramel Pecan Turtle Brownies - a dense, fudgy brownie on top of an Oreo cookie crust topped with a chewy caramel and pecan topping. 

Triple-layer Fudgy Caramel Pecan Turtle Brownies - a dense, fudgy brownie on top of an Oreo cookie crust topped with a chewy caramel and pecan topping. 

The crunchy Oreo cookie crumb crust in these Fudgy Caramel Pecan Turtle Brownies adds another dimension of flavor and texture, and it supports the brownie and gives it a solid base - a plus if you like your brownies moist and gooey.

Triple-layer Fudgy Caramel Pecan Turtle Brownies - a dense, fudgy brownie on top of an Oreo cookie crust topped with a chewy caramel and pecan topping. 

Triple-layer Fudgy Caramel Pecan Turtle Brownies - a dense, fudgy brownie on top of an Oreo cookie crust topped with a chewy caramel and pecan topping. 

Recipe

caramel brownies

Fudgy Caramel Pecan Turtle Brownies

Kelly
Triple-layer Fudgy Caramel Pecan Turtle Brownies - a dense, fudgy brownie on top of an Oreo cookie crust topped with a chewy caramel and pecan topping.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Course Dessert
Cuisine American
Servings 16 bars
Calories 606 kcal

Ingredients
  

For the Oreo cookie crust:

  • 1½ cups finely ground Oreo cookie crumbs 17 cookies (6.75oz, 191g)
  • 4 tablespoons melted butter 2oz, 57g

For the brownie layer:

  • 1 cup butter melted and cooled (8oz, 227g)
  • 4 ounces unsweetened chocolate melted and cooled (113g)
  • 4 large eggs
  • 2 cups granulated sugar 14oz, 397g
  • 1¼ cups all purpose flour 6.25oz, 177g
  • 2 tablespoons unsweetened alkalized cocoa powder
  • ¼ teaspoon baking powder
  • ½ teaspoon salt
  • 8 ounces semisweet chocolate chunks 227g

For the caramel pecan layer:

  • 4 tablespoons butter 2oz, 57g
  • ¼ cup light corn syrup 2.75oz, 78g
  • ¾ cup brown sugar 5.6oz, 160g
  • 1 cup heavy cream 8oz, 227g
  • 1 teaspoon vanilla
  • few pinches of salt
  • ¾ cup pecans chopped (3oz, 85g)

Instructions
 

For the Oreo cookie base:

  • Preheat oven to 350 degrees F.
  • Prepare an 8 inch by 8 inch baking pan, see note, and spray the inside with cooking spray.
  • Combine the Oreo cookie crumbs and the melted butter. Press into the bottom of baking pan.
  • Bake in 350 degree F oven for 5 minutes.
  • Remove from oven and let cool slightly while preparing brownie batter.

For the brownie:

  • In a medium mixing bowl, whisk eggs and sugar until blended.
  • Add cooled melted butter and melted chocolate and whisk to combine.
  • Combine dry ingredients in bowl and sift over chocolate mixture. Stir with a wooden spoon or rubber spatula just until combined. Do not over mix.
  • Add semisweet chocolate chunks and stir gently to combine.
  • Pour into baking pan and smooth the top.
  • Bake in 350 degree F oven until set, about 40 minutes. Be careful not to overbake or the brownies will not be fudgy. They should be slightly underdone.
  • Remove from oven and let cool.

For the caramel pecan topping:

  • Combine the butter, corn syrup, and brown sugar in a medium saucepan and heat over medium heat, stirring until melted and combined. Bring to a boil and cook until temperature reaches 240 degrees F.
  • Turn off heat and slowly pour in cream, being careful that it doesn't bubble over.
  • Return to heat and boil until it reaches 248 degrees F. Turn off heat and stir in vanilla, pinches of salt, and pecans.
  • Let caramel cool slightly (it should still be pourable and spreadable). Spread on top of brownies.
  • Let cool to room temperature. Chill in the refrigerator for several hours to firm up.
  • When chilled and firm, slice into squares.
  • Store in the refrigerator.

Notes

  • Feel free to use these brownies as a base for any topping such as marshmallow cream and other nuts.

Nutrition

Calories: 606kcalCarbohydrates: 64gProtein: 6gFat: 39gSaturated Fat: 21gPolyunsaturated Fat: 3gMonounsaturated Fat: 12gTrans Fat: 1gCholesterol: 110mgSodium: 280mgPotassium: 238mgFiber: 3gSugar: 47gVitamin A: 833IUVitamin C: 0.1mgCalcium: 58mgIron: 3mg
Keyword turtle brownies
Tried this recipe?Let us know how it was!

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Triple-layer Fudgy Caramel Pecan Turtle Brownies - a dense, fudgy brownie on top of an Oreo cookie crust topped with a chewy caramel and pecan topping. #brownies #brownierecipe #easyrecipe #caramel #pecans #desserts #dessertrecipes
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Creamy Portobello and Mascarpone Pasta

by 3 Comments

Simple yet elegant, this Creamy Portobello and Mascarpone Pasta makes the perfect quick and easy weeknight dinner.

Simple yet elegant, this Creamy Portobello and Mascarpone Pasta makes the perfect quick and easy weeknight dinner.

I just love this Creamy Portobello and Mascarpone Pasta. Added bonus: it’s so fast and easy to make. You’ll amaze yourself at how so few ingredients and very little time can make such a fabulous, great tasting dinner.

Simple yet elegant, this Creamy Portobello and Mascarpone Pasta makes the perfect quick and easy weeknight dinner.

Simple yet elegant, this Creamy Portobello and Mascarpone Pasta makes the perfect quick and easy weeknight dinner.

Portobello mushrooms are sautéed in butter with a little onion until tender and golden. Chicken broth and creamy Mascarpone are added to make a silky smooth, creamy sauce bursting with flavor. Freshly grated Parmigiano-Reggiano deepens the flavor and a sprinkle of fresh thyme pairs perfectly with the Portobellos. Top with slices of grilled chicken breasts for a one dish meal that will have you saying Wow! after each bite.

Simple yet elegant, this Creamy Portobello and Mascarpone Pasta makes the perfect quick and easy weeknight dinner.

The simplicity of ingredients and perfect pairing of flavors make this Creamy Portobello and Mascarpone Pasta a real winner – one you’ll want to make over and over.

Simple yet elegant, this Creamy Portobello and Mascarpone Pasta makes the perfect quick and easy weeknight dinner.

Recipe

dish of portobello pasta

Creamy Portobello and Mascarpone Pasta

Kelly
Simple yet elegant, this Creamy Portobello and Mascarpone Pasta makes the perfect quick and easy weeknight dinner.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Main Course
Cuisine American
Servings 6 servings
Calories 762 kcal

Ingredients
  

  • 4 tablespoons butter 2oz, 57g
  • 1 onion chopped fine
  • 3 garlic cloves finely minced
  • 12 ounces Portobello mushrooms sliced (340g)
  • 8 ounces mascarpone 227g
  • 2 cups chicken broth *see note* 446g
  • ½ cup freshly grated Parmigiano-Reggiano 1.4oz, 40g
  • 1 tablespoon fresh thyme leaves
  • salt pepper, crushed red pepper flakes to taste
  • 1 pound sliced grilled chicken breasts (454g)
  • 1 pound pasta cooked and buttered (454g)

Instructions
 

  • Sauté onion in butter in a large pan until softened.
  • Add garlic and sauté 1 minute.
  • Add Portobello mushrooms and sauté until tender and golden and the onions are golden brown.
  • Add chicken broth and bring to a simmer.
  • Turn heat to low and add Mascarpone, stirring to combine until the Mascarpone is thoroughly melted and incorporated into sauce. Don't let boil.
  • Add Parmigiano-Reggiano and stir until melted.
  • Add thyme and season with salt, pepper, and crushed red pepper flakes to taste.
  • Toss cooked, buttered pasta with sauce and top with sliced chicken breast.
  • Best served immediately after tossing with sauce.

Notes

  • I like to use 2 cups of water with 2 chicken bouillon cubes. The bouillon cubes really bring out the flavor.
  • To make a one-pan sauce, instead of grilling chicken breasts, saute chicken breasts in pan then remove before continuing sauce in the same pan.

Nutrition

Calories: 762kcalCarbohydrates: 63gProtein: 34gFat: 41gSaturated Fat: 22gPolyunsaturated Fat: 2gMonounsaturated Fat: 9gTrans Fat: 0.3gCholesterol: 112mgSodium: 1413mgPotassium: 655mgFiber: 4gSugar: 5gVitamin A: 885IUVitamin C: 4mgCalcium: 191mgIron: 2mg
Keyword creamy mushroom pasta
Tried this recipe?Let us know how it was!

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Sundried Tomato Mascarpone Pasta with Baby Spinach and Roasted Red Pepper:

A family favorite, this Sundried Tomato Mascarpone Pasta with Baby Spinach and Roasted Red Pepper is loaded with veggies and has perfectly balanced flavors. Added bonus - it's super fast and easy to make!

Simple yet elegant, this Creamy Portobello and Mascarpone Pasta makes the perfect quick and easy weeknight dinner.
Simple yet elegant, this Creamy Portobello and Mascarpone Pasta makes the perfect quick and easy weeknight dinner.

Amish Country Date Nut Pudding

by 5 Comments

This wonderfully delicious Amish Country Date Nut Pudding is dense, moist, and very rich -  topped with a Pecan Praline Sauce and a dollop of whipped cream – it’s heavenly!

This wonderfully delicious Amish Country Date Nut Pudding is dense, moist, and very rich -  topped with a Pecan Praline Sauce and a dollop of whipped cream – it’s heavenly!

Growing up in Ohio just a short drive away from Amish country, dinner at a home-style Amish restaurant was a real treat. Dinners are served home-style and all you can eat. They cover the table with big serving dishes of home-cooked favorites: roast beef, fried chicken, roast turkey, mashed potatoes and gravy, dressing, homemade egg noodles, buttered corn, and freshly made biscuits.

This wonderfully delicious Amish Country Date Nut Pudding is dense, moist, and very rich -  topped with a Pecan Praline Sauce and a dollop of whipped cream – it’s heavenly!

After indulging on unlimited amounts of fabulous soul-warming country food, there’s still free dessert: a long list of every flavor of delicious pies! I always get the coconut cream pie and my dad always gets a black raspberry pie. My mom’s favorite – the Date Nut Pudding. It’s dense, moist, chewy, and very rich, topped with a caramel sauce and a dollop of whipped cream. Heavenly!

This wonderfully delicious Amish Country Date Nut Pudding is dense, moist, and very rich -  topped with a Pecan Praline Sauce and a dollop of whipped cream – it’s heavenly!

Years ago, our very kind waitress went back to the kitchen and came back with a hand-written recipe for us. How lucky is that! My mom still has it every time we eat in Amish country, but now, it’s also a welcome and very loved addition to our holiday table.

This wonderfully delicious Amish Country Date Nut Pudding is dense, moist, and very rich -  topped with a Pecan Praline Sauce and a dollop of whipped cream – it’s heavenly!

Date Nut Pudding is quick and easy to make – no mixer needed. Just mix it all up in one bowl.

Chopped dates are sprinkled with baking soda and covered with boiling water. They’re left to sit until they’re cool at which point they turn into an ooey-gooey date paste.

This wonderfully delicious Amish Country Date Nut Pudding is dense, moist, and very rich -  topped with a Pecan Praline Sauce and a dollop of whipped cream – it’s heavenly! This wonderfully delicious Amish Country Date Nut Pudding is dense, moist, and very rich -  topped with a Pecan Praline Sauce and a dollop of whipped cream – it’s heavenly!

The rest of the ingredients are mixed by hand into the same bowl then transferred to a baking pan and baked until it turns a lovely deep brown. I’ve used an 8-inch square pan but a round 9-inch cake pan would work perfectly.

This wonderfully delicious Amish Country Date Nut Pudding is dense, moist, and very rich -  topped with a Pecan Praline Sauce and a dollop of whipped cream – it’s heavenly!

Date Nut Pudding is best served warm with warm Pecan Praline Sauce and a dollop of whipped cream.

This wonderfully delicious Amish Country Date Nut Pudding is dense, moist, and very rich -  topped with a Pecan Praline Sauce and a dollop of whipped cream – it’s heavenly!

Recipe

dish of Dayton at dish of date nut pudding with whipped

Amish Country Date Nut Pudding

Kelly
This wonderfully delicious Amish Country Date Nut Pudding is dense, moist, and very rich. Top with a Pecan Praline Sauce and a dollop of whipped cream. 
4.50 from 2 votes
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Course Dessert
Cuisine American
Servings 9 servings
Calories 249 kcal

Ingredients
  

  • 1 cup chopped dates 8oz, 227g
  • 1 teaspoon baking soda
  • 1 cup boiling water 7.8oz, 222g
  • 1 cup sugar 7oz, 198g
  • 1 tablespoon butter melted (.5oz, 14g)
  • 1 egg beaten
  • ½ teaspoon salt
  • 1 teaspoon vanilla
  • 1 cup all-purpose flour 5oz, 142g
  • ½ cup nuts walnuts or pecans (2oz, 57g)

To serve:

Instructions
 

  • Preheat oven to 350 degrees F. Prepare an 8-inch square or 9-inch round baking pan by spraying with non-stick baking spray. Line the bottom with a fitted piece of parchment paper and spray paper.
  • Put chopped dates into a mixing bowl. Add 1 teaspoon baking soda and 1 cup boiling water. Stir occasionally and let set until cooled. The dates will turn into a chunky puree.
  • When cool, add sugar, butter, egg, vanilla, and salt. Mix well to combine. Add the flour and mix to combine. Add the nuts and stir to combine.
  • Pour into prepared baking pan and bake until a toothpick inserted into the center of cake comes out clean, about 30 minutes.
  • Let cool somewhat. Best eaten warm. Top with Pecan Praline Sauce and whipped cream.

Notes

  • I’ve used an 8-inch square pan but a round 9-inch cake pan would work perfectly.

Nutrition

Calories: 249kcalCarbohydrates: 47gProtein: 4gFat: 6gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.1gCholesterol: 22mgSodium: 270mgPotassium: 178mgFiber: 2gSugar: 33gVitamin A: 68IUVitamin C: 0.1mgCalcium: 18mgIron: 1mg
Keyword amish pudding, date nut pudding
Tried this recipe?Let us know how it was!

This wonderfully delicious Amish Country Date Nut Pudding is dense, moist, and very rich -  topped with a Pecan Praline Sauce and a dollop of whipped cream – it’s heavenly!

Chipotle Roasted Pumpkin Chowder

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Slightly spicy, slightly sweet, this Chipotle Roasted Pumpkin Chowder is big on Tex-Mex flavors with roasted pumpkin, spicy charred peppers, smoky chipotle, and sweet corn.

Slightly spicy, slightly sweet, this Chipotle Roasted Pumpkin Chowder is big on Tex-Mex flavors with roasted pumpkin, spicy charred peppers, smoky chipotle, and sweet corn. 

Pumpkin soup gets a Tex-Mex twist in this amazing Chipotle Roasted Pumpkin Chowder. Pumpkin is roasted to intensify its flavor and bring out its sweetness. The roasted chunks of pumpkin are sprinkled with chipotle powder for that addictive smoky sweet flavor. Charred and peeled red peppers and jalapenos add a smoky spiciness while corn adds a sweet freshness.

Slightly spicy, slightly sweet, this Chipotle Roasted Pumpkin Chowder is big on Tex-Mex flavors with roasted pumpkin, spicy charred peppers, smoky chipotle, and sweet corn. Slightly spicy, slightly sweet, this Chipotle Roasted Pumpkin Chowder is big on Tex-Mex flavors with roasted pumpkin, spicy charred peppers, smoky chipotle, and sweet corn. 

Bursting with flavor and packed with healthy vegetables, this Chipotle Roasted Pumpkin Chowder is very versatile. Make with vegetable broth for a vegetarian/vegan chowder. Or for an even heartier chowder use chicken broth and add chunks of roasted chicken.

Slightly spicy, slightly sweet, this Chipotle Roasted Pumpkin Chowder is big on Tex-Mex flavors with roasted pumpkin, spicy charred peppers, smoky chipotle, and sweet corn.  Slightly spicy, slightly sweet, this Chipotle Roasted Pumpkin Chowder is big on Tex-Mex flavors with roasted pumpkin, spicy charred peppers, smoky chipotle, and sweet corn. 

Recipe

Bowl of pumpkin chowder soup

Chipotle Roasted Pumpkin Chowder

Kelly
Slightly spicy, slightly sweet, this Chipotle Roasted Pumpkin Chowder is big on Tex-Mex flavors with roasted pumpkin, spicy charred peppers, smoky chipotle, and sweet corn.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Course Soup
Cuisine American
Servings 6 servings
Calories 162 kcal

Ingredients
  

  • 1 pound pumpkin cut in ½ inch squares 454g
  • 3 tablespoons olive oil divided
  • ½ teaspoon chipotle chili powder or to taste
  • 2 red bell peppers
  • 2 jalapeno peppers
  • 1 large leek about 14oz, 400g
  • 3 tablespoons all-purpose flour
  • 2 teaspoons ground cumin
  • 1 teaspoon chili powder
  • 1 teaspoon paprika
  • 1 ½ cup corn kernels fresh or frozen (7.4oz, 210g)
  • 1 tablespoon fresh oregano leaves finely chopped
  • 42 oz vegetable or chicken broth 1190g
  • salt and pepper to taste

Instructions
 

  • Toss pumpkin cubes with 1 tablespoon olive oil. Roast in a 400 degree oven until beginning to soften and edges are beginning to brown, about 20-30 minutes. Remove from oven, sprinkle with chipotle chili powder and toss to combine.
  • Char the bell peppers and jalapenos until the skin is completely blackened on all sides on top of a gas flame or under the broiler. Place peppers in a plastic bag and let rest for 10-15 minutes. Remove from bag and peel the peppers. Seed peppers and cut into ¼ inch pieces.
  • Wash leeks thoroughly. Slice the white and light green parts only of the leek into thin slices.
  • In a large pan, sauté leeks in 2 tablespoons olive oil until softened. Add the flour, cumin, paprika, and chili powder and cook, stirring to combine, for 1-2 minutes.
  • Add the broth, and whisking to combine, bring to a boil. Turn heat to low and add the pumpkin, peppers, corn, and oregano. Let simmer on low for about 15 minutes until pumpkin is tender.
  • Salt and pepper to taste.

Notes

  • Make with vegetable broth for a vegetarian/vegan chowder. Or for an even heartier chowder use chicken broth and add chunks of roasted chicken.

Nutrition

Calories: 162kcalCarbohydrates: 21gProtein: 4gFat: 9gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 4mgSodium: 836mgPotassium: 513mgFiber: 3gSugar: 7gVitamin A: 8333IUVitamin C: 66mgCalcium: 60mgIron: 2mg
Keyword pumpkin chowder
Tried this recipe?Let us know how it was!
Slightly spicy, slightly sweet, this Chipotle Roasted Pumpkin Chowder is big on Tex-Mex flavors with roasted pumpkin, spicy charred peppers, smoky chipotle, and sweet corn. 

Pumpkin Spice White Hot Chocolate

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This creamy and smooth Pumpkin Spice White Hot Chocolate is lightly sweetened with white chocolate and fragrant with pumpkin and autumn spices.

This creamy and smooth Pumpkin Spice White Hot Chocolate is lightly sweetened with white chocolate and fragrant with pumpkin and autumn spices. 

Sweet and mildly flavored white chocolate provides the perfect backdrop for this delicately spiced Pumpkin Spice White Hot Chocolate.

This creamy and smooth Pumpkin Spice White Hot Chocolate is lightly sweetened with white chocolate and fragrant with pumpkin and autumn spices. 

Cozy and warming, Pumpkin Spice White Hot Chocolate is perfect for a chilly autumn day.

This creamy and smooth Pumpkin Spice White Hot Chocolate is lightly sweetened with white chocolate and fragrant with pumpkin and autumn spices. 

This recipe yields one mug of Pumpkin Spice White Hot Chocolate, about 1 ⅔ cups. Simply combine all of the ingredients in a saucepan and gently heat until warm and the chocolate is melted. I use about 2 ounces of white chocolate per mug which will be slightly sweet and perfect if you will be topping with sweetened whipped cream. If you like it extra sweet, use 3 ounces per mug. Freeze pumpkin puree in 2 tablespoon portions in an ice cube tray and Pumpkin Spice White Hot Chocolate will be minutes away all autumn long. No need to thaw the cubes before adding to other ingredients.

This creamy and smooth Pumpkin Spice White Hot Chocolate is lightly sweetened with white chocolate and fragrant with pumpkin and autumn spices. 

Recipe

pumpkin spice, white hot chocolate

Pumpkin Spice White Hot Chocolate

Kelly
This creamy and smooth Pumpkin Spice White Hot Chocolate is lightly sweetened with white chocolate and fragrant with pumpkin and autumn spices.
Print Recipe Pin Recipe
Prep Time 2 minutes
Cook Time 5 minutes
Total Time 7 minutes
Course Drinks
Cuisine American
Servings 2 servings
Calories 258 kcal

Ingredients
  

  • 1 ¼ cups whole milk 10oz, 283g
  • 2 ounces white chocolate chopped (57g)
  • ¼ teaspoon vanilla extract
  • 4 tablespoons pumpkin puree 2.1oz, 60g
  • ½ teaspoon pumpkin pie spice
  • pinch of salt

Instructions
 

  • Combine ingredients in saucepan and heat over medium heat until warm and chocolate is melted, stirring often.
  • Serve topped with whipped cream and sprinkle with pumpkin pie spice, if desired.

Notes

  • Recipe can be multiplied by the number of servings needed.

Nutrition

Calories: 258kcalCarbohydrates: 27gProtein: 7gFat: 14gSaturated Fat: 8gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 4gCholesterol: 24mgSodium: 85mgPotassium: 376mgFiber: 1gSugar: 25gVitamin A: 4926IUVitamin C: 2mgCalcium: 255mgIron: 1mg
Keyword hot chocolate, pumpkin spice, white hot chocolate
Tried this recipe?Let us know how it was!

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Pumpkin Pie Spice

Pumpkin Cinnamon Rolls with Pumpkin Butter and Cream Cheese Glaze:

Pumpkin Cinnamon Rolls

Pumpkin Butter:

Pumpkin Butter

This creamy and smooth Pumpkin Spice White Hot Chocolate is lightly sweetened with white chocolate and fragrant with pumpkin and autumn spices. 
This creamy and smooth Pumpkin Spice White Hot Chocolate is lightly sweetened with white chocolate and fragrant with pumpkin and autumn spices. 

Maple Pecan Pumpkin Spice Granola with Dates and Pepitas

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Maple Pecan Pumpkin Spice Granola - Crunchy clusters of maple sweetened granola with whole rolled oats, pecans, dates, pepitas, coconut, and warm pumpkin spice. 

Sprinkle on top of Greek yogurt for a Greek yogurt bowl, pour milk over to eat as a breakfast cereal, or snack on by the handful. Healthy, delicious, and so easy to make. Added bonus: your kitchen will smell amazing!

Try it with my easy, homemade Korean banana milk or my homemade strawberry milk!

Maple Pecan Pumpkin Spice Granola - Crunchy clusters of maple sweetened granola with whole rolled oats, pecans, dates, pepitas, coconut, and warm pumpkin spice.

Maple Pecan Pumpkin Spice Granola is incredibly easy to make.  Not only is it much less expensive than store bought brands, it tastes so much better. When you make your own granola at home you can avoid unhealthy additives: unhealthy oils,  added processed sugars, chemicals, and preservatives.

Maple Pecan Pumpkin Spice Granola - Crunchy clusters of maple sweetened granola with whole rolled oats, pecans, dates, pepitas, coconut, and warm pumpkin spice.

Just mix together the dry ingredients (except the coconut and the dates), add the wet ingredients, and toss to combine. The coconut is added in the last fifteen minutes of baking so that it comes out perfectly toasted. The dates are added after the baked granola has cooled.

Maple Pecan Pumpkin Spice Granola - Crunchy clusters of maple sweetened granola with whole rolled oats, pecans, dates, pepitas, coconut, and warm pumpkin spice.

Spread the granola on a baking sheet. I have a great non-stick baking pan that I love. If your baking sheet isn’t non-stick, first line it with a sheet of baking parchment.

Maple Pecan Pumpkin Spice Granola - Crunchy clusters of maple sweetened granola with whole rolled oats, pecans, dates, pepitas, coconut, and warm pumpkin spice.

Stir the granola halfway through cooking, after about 15 minutes, and add the coconut. If you like your granola in crunchy clusters, gently press down on it at this point and don’t stir again. When the granola is lightly golden brown, remove it from the oven and let it cool. (Once again without stirring if you want crunchy clusters.) When the Maple Pecan Pumpkin Spice Granola has cooled completely, gently break apart into the sized chunks you prefer.

Maple Pecan Pumpkin Spice Granola - Crunchy clusters of maple sweetened granola with whole rolled oats, pecans, dates, pepitas, coconut, and warm pumpkin spice.
Maple Pecan Pumpkin Spice Granola - Crunchy clusters of maple sweetened granola with whole rolled oats, pecans, dates, pepitas, coconut, and warm pumpkin spice.

Recipe

pumpkin spice granola with a glass of milk

Pumpkin Spice Maple Pecan Granola with Dates and Pepitas

Kelly
Maple Pecan Pumpkin Spice Granola - Crunchy clusters of maple sweetened granola with whole rolled oats, pecans, dates, pepitas, coconut, and warm pumpkin spice. 
Print Recipe Pin Recipe
Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes
Course Breakfast
Cuisine American
Servings 6 servings
Calories 390 kcal

Ingredients
  

  • 2 cups old-fashioned rolled oats
  • ½ cup chopped pecans
  • ¼ cup pepitas shelled pumpkin seeds
  • ⅓ cup maple syrup
  • ⅓ cup coconut oil
  • ¼ teaspoon salt or to taste
  • ½ teaspoon vanilla
  • 1 ½ teaspoons pumpkin pie spice
  • ¼ cup flaked coconut
  • ½ cup chopped dates

Instructions
 

  • Combine oats, pecans, pepitas, salt, and pumpkin pie spice in a mixing bowl.
  • Add maple syrup, coconut oil, and vanilla. Mix thoroughly.
  • Put granola mixture on a non-stick baking sheet or a baking sheet covered with baking parchment.
  • Bake in a preheated 350 degree F oven for about 15 minutes.
  • Add coconut to granola and stir gently. Press down lightly on the granola if you want it to form clusters.
  • Bake another 15 minutes until granola is golden and fragrant.
  • Let cool without stirring.
  • Break pieces of granola into clusters of desired size. Add chopped dates.
  • Store in an airtight container.

Notes

  • If your baking sheet isn’t non-stick, first line it with a sheet of baking parchment.

Nutrition

Calories: 390kcalCarbohydrates: 42gProtein: 6gFat: 24gSaturated Fat: 13gPolyunsaturated Fat: 3gMonounsaturated Fat: 6gTrans Fat: 0.002gSodium: 5mgPotassium: 300mgFiber: 5gSugar: 19gVitamin A: 8IUVitamin C: 0.4mgCalcium: 50mgIron: 2mg
Keyword homemade granola, pumpkin granola
Tried this recipe?Let us know how it was!

Related Recipes:

Homemade Pumpkin Pie Spice:

Pumpkin Pie Spice

Honey Almond Crunch Homemade Granola:

Honey Almond Crunch Homemade Granola
Pumpkin Spice Granola - Crunchy clusters of maple sweetened granola with whole rolled oats, pecans, dates, pepitas, coconut and warm pumpkin spice. Healthy, delicious, and so easy to make!

Dreamy French Silk Pie Bars

by 5 Comments

I love French Silk Pie and these Dreamy French Silk Pie Bars are even better!

These Dreamy French Silk Pie Bars have a luxuriously dense, mousse-like filling that is incredibly rich and silky smooth with an Oreo cookie crumb crust.

The same luxuriously dense and silky-smooth filling has been given an Oreo cookie crumb crust for amazing flavor and texture.

These Dreamy French Silk Pie Bars have a luxuriously dense, mousse-like filling that is incredibly rich and silky smooth with an Oreo cookie crumb crust.

As much as I love French Silk Pie, it is incredibly rich. Turning it into bars means a thinner layer of filling and a higher crust to filling ratio. Cutting these Dreamy French Silk Pie Bars into small 2-inch squares makes the perfect serving size.

These Dreamy French Silk Pie Bars have a luxuriously dense, mousse-like filling that is incredibly rich and silky smooth with an Oreo cookie crumb crust.

French Silk Pie is easy to make, but you’ll want to use a stand mixer because long whipping is what gives French Silk Pie its special texture.
Butter and sugar are creamed together until light and fluffy. Superfine sugar, also known as caster sugar or baking sugar,  is used to ensure that all of the sugar is dissolved, giving a smooth texture. If you don’t have superfine sugar on hand, it’s easy enough to make at home. Just process some regular granulated sugar in the food processor for a minute or two.

These Dreamy French Silk Pie Bars have a luxuriously dense, mousse-like filling that is incredibly rich and silky smooth with an Oreo cookie crumb crust.

Cooled, melted, unsweetened chocolate is added to the mixture as well as vanilla and a teaspoon of instant coffee granules which enhances the flavor and cuts the sweetness slightly. Use a good quality chocolate as much of the flavor of the pie depends on it.

And then, the key to a perfect French Silk Pie, eggs are added, one by one, with a full five minutes of whipping in between the addition of each egg. This long whipping is what gives French Silk Pie its silky smooth texture.

These Dreamy French Silk Pie Bars have a luxuriously dense, mousse-like filling that is incredibly rich and silky smooth with an Oreo cookie crumb crust.

Recipe

These Dreamy French Silk Pie Bars have a luxuriously dense, mousse-like filling that is incredibly rich and silky smooth with an Oreo cookie crumb crust.

Dreamy French Silk Pie Bars

Kelly
French silk pie bars have luxuriously dense and silky-smooth filling with an Oreo cookie crumb crust for amazing flavor and texture.
Print Recipe Pin Recipe
Prep Time 40 minutes
Cook Time 8 minutes
Total Time 48 minutes
Course Dessert
Cuisine American
Servings 16 bars
Calories 293 kcal

Ingredients
  

For the Oreo cookie base:

  • 1 ½ cups finely ground Oreo cookie crumbs 17 cookies ((6.75oz, 191g))
  • 4 tablespoons melted butter (2oz, 57g)

For the filling:

  • 4 ounces unsweetened chocolate melted and cooled ((113g))
  • 1 cup unsalted butter melted and cooled ((8oz, 227g))
  • 1 ⅓ cups superfine sugar (10.6oz, 300g)
  • pinch of salt
  • 1 teaspoon vanilla
  • 1 teaspoon instant coffee granules
  • 4 large eggs at room temperature

For topping:

  • Lightly sweetened whipped cream
  • Semi-sweet chocolate shavings or curls

Instructions
 

For the Oreo cookie base:

  • Preheat oven to 350 degrees F
  • Prepare an 8 inch by 8 inch baking pan by lining the pan with aluminum foil leaving an overhang coming up the sides to easily lift the bars out of the pan. Alternatively use a non-stick, removable bottom pan. Spray the inside with cooking spray.
  • Combine the Oreo cookie crumbs and the melted butter. Press into the bottom of baking pan.
  • Bake in 350 degree F oven for 5-8 minutes until set.
  • Remove from oven and let cool. Let chill in freezer while preparing the filling.

For the filling:

  • In the bowl of a stand mixer with the paddle attachment, beat the softened butter and the sugar on medium-high for 5 minutes until pale in color and light and fluffy, stopping to scrape down the sides of the bowl half-way through.
  • Add the salt, vanilla, coffee granules, and cooled, melted chocolate and beat for another 5 minutes. Scrape down the sides of the bowl.
  • Using the whisk attachment, one by one, add the eggs and beat for a full 5 minutes after the addition of each egg, for a total of 20 minutes. Beating the full 20 minutes is essential. Scrape down the sides of the bowl before the addition of each egg.
  • Pour the filling into the prebaked crust and refrigerate for several hours or overnight.
  • Before serving, top with lightly sweetened whipped cream and chocolate shavings or curls.
  • Store the French Silk Pie Bars in the refrigerator.

Notes

  • If you don’t have superfine sugar on hand, it’s easy enough to make at home. Just process some regular granulated sugar in the food processor for a minute or two.

Nutrition

Calories: 293kcalCarbohydrates: 25gProtein: 3gFat: 22gSaturated Fat: 13gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gTrans Fat: 1gCholesterol: 85mgSodium: 77mgPotassium: 91mgFiber: 1gSugar: 19gVitamin A: 518IUCalcium: 20mgIron: 2mg
Keyword french silk pie bars
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Related Recipes:

Dreamy French Silk Pie:

French Silk Pie

The Ultimate Triple Layer, Fudgy Brownies

Decadent and irresistible, these are The Ultimate Triple Layer, Fudgy Brownies! Dense, fudgy brownies with an Oreo cookie base and a satiny, chocolate fudge glaze.

These Dreamy French Silk Pie Bars have a luxuriously dense, mousse-like filling that is incredibly rich and silky smooth with an Oreo cookie crumb crust.

These Dreamy French Silk Pie Bars have a luxuriously dense, mousse-like filling that is incredibly rich and silky smooth with an Oreo cookie crumb crust. #chocolate #chocolate recipes #chocolatedessert #chocolatepie #easy #easyrecipe #recipes #bars #barsrecipes

These Dreamy French Silk Pie Bars have a luxuriously dense, mousse-like filling that is incredibly rich and silky smooth with an Oreo cookie crumb crust. #chocolate #chocolate recipes #chocolatedessert #chocolatepie #easy #easyrecipe #recipes #bars #barsrecipes