Archive for March 15th, 2009

Black & White Cheesecake Bars

I found this recipe in the latest Martha Stewart Living magazine.  I don’t use a lot of Martha Stewart’s recipes.  I have found in the past that a lot of them seem to be lacking a few instructions.  This one turned out good, except it needed to be cooked about 10 minutes longer than the recipe states, but that may have been because of my oven.  I will list the original recipe cooking time, but be aware that you may have to cook it a little longer for the middle to set up correctly. 


Vegetable oil cooking spray

2 cups plus 2 tablespoons all-purpose flour

3/4 cup unsweetened cocoa powder

1 tsp baking soda

1/2 tsp salt

10 oz (2 1/2 sticks) unsalted butter, softened

2 cups granulated sugar

3 large eggs

2 1/2 tsp vanilla extract

8 oz cream cheese, softened

1/2 cup confectioners sugar



Coat a 9×13” baking pan with cooking spray.  Line dish with parchment paper, leaving a 2 inch overhang on both long sides, then spray parchment.


Sift flour, cocoa powder, baking soda, and salt onto a paper plate or in a bowl.  Cream butter and granulated sugar with a mixer until smooth.




Add 2 eggs and 2 teaspoons vanilla, and beat until smooth, scraping down sides of bowl.  Reduce speed to low; add flour mixture.  Increase speed to medium; beat until incorporated.

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Reserve 1 cup of dough; cover and refrigerate.  Press remaining dough into bottom of prepared dish using a piece of wax paper.  Refrigerate for 30 minutes. Preheat oven to 325 and bake until base is set and edges are puffed, about 25 minutes.  Let cool.




Mix cream cheese, confectioners sugar, and remaining egg and 1/2 tsp vanilla in a medium bowl.  Spread over cooled base; crumble reserved dough on top. Bake until filling is set, 25-30 minutes. (Remember, this may need to be extended for about 10 more minutes.) Let cool on a wire rack and then refrigerate for at least 1 hour or overnight.  Using the parchment paper, remove the bars from the dish and cut into small squares.  The bars will keep, covered and refrigerated, for up to 3 days.

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Nutter Butter Truffles

Usually around Christmas, I will make Oreo truffles. They are very chocolate-y and decadent.  The idea came to me that Nutter Butter cookies would be a great substitute for the oreos, so I decided to give it a go.  I must say, I was right!  These are really good!  They are also pretty simple, only containing 3 ingredients.  If you want to try your hand at candy-making, this is a good place to start.  You will need…


1 lb package Nutter Butter Cookies

8oz cream cheese, room temperature

12oz milk chocolate candy coating wafers




Break the cookies in 3 pieces and place in the bowl of a food processer. I have a mini chopper so I did mine in batches.  Process until the cookies are ground into fine crumbs.



Place the crumbs in a mixing bowl along with the cream cheese which has been cut into cubes.  Mix with a hand-held mixer until thoroughly combine.



Picking up about a teaspoon of the mixture, roll it into a ball.  I use plastic gloves for this because the mix can be a bit sticky.  Place on a wax-paper lined baking sheet and chill for at least 30 minutes or until firm. Thanks to my husband for helping with these pictures.  It’s hard to roll with 2 hands and try to snap a photo at the same time.

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When the balls are chilled, it’s time to dip!  Pour the candy coating wafers into a microwave safe bowl.  Microwave on high for 1 minute, then stir.  Continue to cook for 30 seconds at a time until the wafers melt when stirred.  It should not take over two minutes total.  Dip each ball into the coating and place back on the wax paper.  Allow to set up for at least an hour.  Pack in an airtight contain and enjoy!

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