Dark Chocolate, Orange & Potato Cheesecake

Cook books..... how I love thee! And being asked to give a review on a new book just makes me giddy. Especially one that contains 300 recipes for the humble potato. Come to mama, 300 Best Potato Recipes cookbook.

Rich, dark and chocolaty, this splendid cheesecake boasts bittersweet chocolate in the filling. But who would have guessed mashed potatoes in a cheesecake? Not me. Nonetheless it was delicious.

Ingredients Chocolate Crust:
3 cups chocolate cookie crumbs
1/2 teaspoon ground cinnamon
2/3 cup butter, melted

Ingredients Filling:
2 packages cream cheese (8 ounce), room temperature
1 cup sugar
1-1/2 cups cooled dry-mashed potatoes
3 eggs
10 ounces bittersweet chocolate, chopped, melted and cooled
1 tablespoon orange zest, finely chopped
2 tablespoon freshly squeezed orange juice

Directions:
1. Chocolate crust: In a bowl, stir together cookie crumbs, cinnamon and melted butter until crumbs are completely moistened. Press over bottom and halfway up the sides of springform pan. Center pan on a large sheet of foil, then gather foil and wrap around base and sides. Transfer to preheated oven and bake for 10 minutes. Remove from oven and let cool completely on a wire rack, leaving foil intact. Reduce oven temperature to 325 degrees.

2. Filling: In a large bowl, using an electric mixer at medium speed, beat cream cheese and sugar until blended. Beat in mashed potatoes until smooth. Add eggs one at a time, beating well after each addition. Stir in melted chocolate, orange zest and orange juice until incorporated. Using a rubber spatula, scrape into chocolate crust.

3. Place springform pan in roasting pan. Pull out cent oven rack and set roasting pan on rack. Pour enough very hot water into roasting pan to come halfway up sides of springform pan. Return rack to preheated oven and bake for 50 minutes or until filling is set around edges but still a bit wobbly in center. Turn off oven and let cheesecake cool in oven for 1 hour. Remove from oven. Transfer from roasting pan to a wire rack and let cool completely.

4. Cover cheesecake and refrigerate for 4 hours. Remove pan sides. Before serving, fill a measuring cup with boiling water. Dip a sharp knife into the water, wipe it dry, then slice cheesecake; wipe blade clean, dip it, dry it and slice again.

No other vegetable—and few foods in general—incites passion as strongly as the potato. Since the Spaniards first brought the tasty tuber home from Peru in 1570 (thereby initiating its migration to the rest of the world), it has been feared, reviled, beloved, revered and heavily relied upon.

A desert island vegetable if ever there was one, the potato appeals to all of us, whether it’s served as a traditional comfort dish or used to create something new and exotic. It’s versatile, nutritious, inexpensive and unfailingly delicious—and what other food can make all those claims or has played such a significant role in history

Tempting possibilities are offered up in this widely varied assortment of recipes, a collection that runs the gamut from instructing on the classics—the perfect mashed, baked, roasted and fried potatoes—to introducing innovative, colorful and creative modern dishes.

Appetizers and snacks, soups and salads, side dishes, main courses, hearty vegetarian main dishes, baked goods and desserts are all represented here. Also included is a complete history of the potato, as well as a comprehensive chapter that tells you everything you need to know about hundreds of potato varieties.

And, for the growing number of home vegetable gardeners, there’s even a chapter devoted to cultivating and growing your own potatoes, as well as fundamental information on storing potatoes.

These are just some of the delicious possibilities that the 300 Best Potato Recipes offers in this wide and varied assortment of recipes:

Classic mash de luxe
Garlic roasties with rosemary
Real English chips
Gnocchi-roni and cheese
Saffron potato cakes
All-American potato pancakes
Sweet potato-crusted shrimp
East Coast chowder
Creole potato salad
French potato galette
Fennel, potato and white bean stew
Potato lasagna
Oyster pie with top mash
Sweet potato gnocchi
Mennonite country potato doughnuts
Potato fudge.

Appetizers and snacks, soups and salads, side dishes, main courses, hearty vegetarian main dishes, baked goods and desserts make up this vast and colorful collection of recipes. The author also includes a complete history and origins of potatoes as well as a comprehensive chapter that covers hundreds of potato varieties.

About the Author
Kathleen Sloan-Mcintosh is an author, food journalist and the owner and operator of the Black Dog Village Pub & Bistro in Bayfield, Ontario.

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PUMPKIN OREO CHEESECAKE

Pumpkin, the super food. I'm cooking and baking up a storm of recipes using this yummy ingredient.

Ingredients:
2-8 oz pkgs. cream cheese, softened
1/2 c. sugar
2 eggs
2 tbsp. sour cream
1 tsp. vanilla
1/2 c. canned pumpkin
Oreos
whipped cream
Directions:
1. Preheat oven to 350* Place cupcake liners in a muffin pan.

2. Beat the cream cheese until creamy. Add the sugar and cream again. Add the eggs one at a time beating after each one. Add the rest of the ingredients and beat again.

3. Place one whole Oreo in the bottom of the cupcake liners and fill up the liner 3/4 full with the cheesecake batter. Push another whole Oreo into the top of the batter. Bake for 20-22 minutes.

4. Cool in pan for 15-20 min before removing and placing on a wire rack to finish cooling. Keep refrigerated. Top with whipped cream and Oreo sprinkles before serving. Makes 24.

Thanks http://insidebrucrewlife.blogspot.com/ for this divine recipe.

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Beef Bourguignon ... Slow Cooked And Worth The Wait

Beef bourguignon is one of many examples of peasant dishes being slowly refined into haute cuisine. Most likely, the particular method of slowly simmering the beef in wine originated as a means of tenderizing cuts of meat that would have been too tough to cook any other way.

Over time, the dish became a standard of French cuisine. The recipe most people still follow to make an authentic beef bourguignon was first codified by Auguste Escoffier. That recipe, however, has undergone subtle changes, owing to changes in cooking equipment and available food supplies. Mastering the Art of French Cooking describes the dish, Sauté de Boeuf à la Bourguignonne, as "certainly one of the most delicious beef dishes concocted by man."

I discovered this slow cooked version at The Learning Curve. She made it look so divine that I had to make some for myself. I made a few changes to the recipe. I only used 1 pound of beef stew meat because we are cutting back on red meat. The other change was the addition of more carrots.

Crock Pot Beef Bourguinon
adapted from Crock-Pot.com
yields 4-6 servings (we eat smaller servings so I think we will get about 8 servings)

Ingredients
6 strips of bacon, cut into 1-inch pieces
3 pounds beef stew meat
2 large carrots, peeled and sliced
1 medium onion, sliced
1 teaspoon salt
1/2 teaspoon pepper
3 tablespoons flour
10 ounces of condensed beef broth
2 cups of Burgundy or other red wine
1 tablespoon tomato paste
2 cloves of garlic, minced
1/2 teaspoon fresh time
1 whole bay leaf
4 cups prepared mashed potatoes

Directions
1. Saute bacon over medium heat until crispy. Drain on a paper towel-lined plate.
2. Add stew meat to the pan and brown well, cooking in batches as necessary. Remove meat and set aside.
3. Brown the carrots and onion in the pan and transfer to the stoneware of the slower cooker. Season with salt and pepper. Stir in the flour, add the broth, and mix well.
4. Add the beef and bacon to the stoneware, mix, and place in the heater base.
5. Add wine, tomato paste, garlic, and bay leaf. Cook on low for 7-8 hours or on high for 5-6 hours. Discard the bay leaf and serve over mashed potatoes.

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Marzetti Pasta Slaw

As part of the Foodbuzz Tastemaker program, I received a coupon for Marzetti in the mail. I love being part of the Foodbuzz Tastemakers program!

  

Simply Dressed® Strawberry Poppyseed Salad Dressing

Simply Dressed® Ginger Sesame Salad Dressing

Simply Dressed® Champagne Salad Dressing

Simply Dressed® Greek Feta Salad Dressing

Simply Dressed® Balsamic Salad 

Simply Made…Simply Delicious

Our Simply Dressed® salad dressings are all natural, made with extra virgin olive oil, sea salt and canola oil, which provides omega-3. What our dressings don’t contain are preservatives, trans fat, high fructose corn syrup, MSG and artificial flavors.

At the grocery store there were numerous salad dressings to choose from. But I decided on the Original Slaw Dressing. Marzetti Pasta Slaw is smooth and crunchy all at the same time. Bow-tie pasta, kidney beans, slaw mix and green onions are tossed in a sharp blend of Marzetti Original Slaw Dressing and brown mustard. I loved this salad and so did Pap. That's really saying something because he doesn't like pasta salads.

Serves 12 to 14

Ingredients:
1 1/3 cups Marzetti® Original Slaw Dressing
1 (1 lb.) bag Bow-Tie Pasta
2 cups Broccoli Slaw Mix
1 (16 oz.) can Light Red Kidney Beans
1/3 cup Green Onions, thinly sliced
1/2 tsp. Celery Seed
1 tbsp. Brown Mustard, coarsely grained
To taste Chopped parsley

Preparation:
Prepare pasta according to package directions. Rinse and drain kidney beans. Combine pasta, beans, broccoli slaw mix and onions. In separate bowl, combine slaw dressing, celery seed, and brown mustard. Toss pasta mixture with dressing mixture. Garnish with parsley.

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"Best Ever" ... Apple Pie? Yes!

Do you get tired of reading "this is the best chocolate cake I've ever had" or "the best cookie" or whatever?
Yeah, I get tired of it also. But I'm such a sucker that I will inevitably make it just to see if the claim is true. Sometimes it is sometimes it's not.

Well, this pie falls into the "best ever" class because it's pretty darn delicious. I love the recipe for its simplicity and also for the rustic touch of using a cast iron skillet. My skillets officially fall into the category of being antiques. (moan inserted here) Over 40-years ago, they were a wedding gift  from my mother-in-law. Word of advice, if you don't own any cast iron skillets, go out and buy some. They will last a lifetime. And if properly seasoned, they will be non-stick.

Ingredients:
2 pound Granny Smith apples
2 pound Braeburn apples
1 tsp. ground cinnamon
3/4 cup granulated sugar
1/2 cup butter
1 cup firmly packed light brown sugar
1 (14.1-ounce) package refrigerated piecrusts
1 egg white
2 tablespoons granulated sugar

Directions:
1. Preheat oven to 350 degrees. Peel apples, and cut into 1/2-inch-thick wedges. Toss apples with cinnamon and 3/4 cup granulated sugar.

2. Melt butter in a 10-inch cast iron skillet over medium heat; add brown sugar, and cook, stirring constantly, 1 to 2 minutes or until sugar is dissolved. Remove from heat, and place 1 piecrust in skillet over brown sugar mixture. Spoon apple mixture over piecrust, and top with remaining piecrust. Whisk egg white until foamy.Brush top of piecrust with egg white; sprinkle with 2 tablespoons granulated sugar. Cut 4 or 5 slits in top for steam to escape.

3. Bake at 350 degrees for 1 hour to 1 hour and 10 minutes or until golden brown and bubbly, shielding with aluminum foil during last 10 minutes to prevent excessive browning, if necessary. Cool on a wire rack 30 minutes before serving. Serve with ice cream.

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Glinda on Pink Saturday

The Wiz and Glinda the Good Witch

There's No Place Like Home

When Dorothy Gale wants to return to Kansas after her exploits in Oz, Glinda the Good Witch tells her to click her ruby-red heels together and say: "There's No Place Like Home." Does it work? You betcha -- this is Hollywood, after all.

This was my Halloween costume last year. I was Gilda and Pap was the Wiz. I feel like a kid again when I dress outrageous on Halloween. And sewing the costumes myself is an extra bonus of fun.




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KRUPS GPA3

Autumn has arrived and the season of pumpkin picking is here. After the perfect pumpkin has made it home and been carved to perfection - it’s time to use the leftovers to make delicious pumpkin recipes.

KRUPS - leading manufacturer of kitchen appliances and coffee makers has an immersion blender that can help make homemade pumpkin dishes a breeze. The KRUPS GPA3 can chop, puree, blend and whisk most foods. It has an LCD display on the handle showing the selected speed making pumpkin pureeing easier than ever!

Creamy Pumpkin Soup

Ingredients:
2 tablespoons butter
1 cup chopped onion
2 cans chicken broth
15 ounces of pumpkin
1 teaspoon salt
1/4 teaspoon ground cinnamon
1/8 teaspoon ground ginger
1/8 teaspoon ground black pepper
1 cup heavy whipping cream
Dash of paprika

Directions:
1. Boil pumpkin in water until tender. Strain, cool and puree pumpkin with an immersion blender.

2. Sauté onion in butter in a medium saucepan until tender. Add 1 can chicken broth, stirring occasionally. Bring to a boil; cover, reduce heat, and simmer for 15 minutes. Blend mixture until smooth with an immersion blender.

4. Return mixture to saucepan. Add remaining can of broth, pumpkin, salt, ground cinnamon, ground ginger, and ground pepper; stir well. Bring to a boil; cover, reduce heat, and simmer 10 minutes, stirring occasionally..

5. Stir in whipping cream and heat through. Do not boil. Sprinkle paprika on top and serve.

Pumpkin Spiced Pie

Ingredients:
1 (9 inch) unbaked deep dish pie crust
3/4 cup white sugar
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
2 eggs
15 ounces of cubed fresh pumpkin
1 (12 fluid ounce) Evaporated milk

Directions:
1. Boil fresh pumpkin in water until tender. Cool, strain and puree with immersion blender.

2. Preheat oven to 425 degrees F.

3. Combine sugar, salt, cinnamon, ginger and cloves in small bowl. Beat eggs lightly in large bowl. Stir in pumpkin and sugar-spice mixture. Gradually stir in evaporated milk. Pour into pie shell.

4. Bake for 15 minutes. Reduce temperature to 350 degrees F.; bake for 40 to 50 minutes or until knife inserted near center comes out clean.

Spiced Pumpkin Bread

Ingredients:
15 cubed fresh pumpkin
4 eggs
1 cup vegetable oil
2/3 cup water
2 cups white sugar
1cup brown sugar
3 1/2 cups all-purpose flour
2 teaspoons baking soda
1 1/2 teaspoons salt
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1/2 teaspoon ground cloves
1/4 teaspoon ground ginger

Directions:
1. Boil fresh pumpkin in water until tender. Cool, strain and puree with immersion blender.

2. Preheat oven to 350 degrees F (175 degrees C). Grease and flour three 7x3 inch loaf pans.

3. In a large bowl, mix together pumpkin puree, eggs, oil, water and sugar until well blended. In a separate bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, cloves and ginger. Stir the dry ingredients into the pumpkin mixture until just blended. Pour into the prepared pans.

3. Bake for about 50 minutes in the preheated oven. Loaves are done when toothpick inserted in center comes out clean.
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Vampire Slayer Kit

Pap and I are weird different. We love to create fun art and express it through many outlets. I use baking, writing, needlework, and gardening. Pap uses woodworking. He makes furniture, theater props, wooden turned pens, and yes, vampire slayer kits. Of course it's all in fun. Or is it? Perhaps every family should have a kit for the inevitable invasion of vampires.

Vampire Slayer Kit

1. Garlic to repel them.

2. Silver chain to bind them.

3. Wood stakes to finish them.

4. Mallet to drive home the stakes.

5. Poignard for their quick minions.

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DIY Vanilla Extract and Vanilla Sugar

I love the fragrance of vanilla extract. But the expense of quality vanilla hurts the wallet. That's why I decided to make my own. With just two ingredients you can be on your way to super extract. The vanilla beans and flask were purchased at World Market.

Vanilla Extract:
Step one: find a bottle that seals tightly. Make sure it is clean.
Step two: purchase a cheap bottle of vodka.
Step three: buy two to three vanilla beans.
Step four: pour vodka into bottle and add split vanilla beans.
Step five: close bottle tightly and place in a cool, dark location for about two months.

Vanilla Sugar:
Step one: find a container with a secure lid. Make sure it is clean.
Step two: fill with sugar. Leave enough room so that you can shake the container from time to time.
Step three: split vanilla bean. Remove seeds and add to sugar. Toss in empty vanilla beans.
Step four: shake container once a day for a week.
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Witch's Hairy Fingers Breadsticks

Halloween.... don't ya love it? Remember being a kid and getting the opportunity to dress outrageous. Then our parents letting us traipse all over the place, in the dark, knocking on strangers doors, and asking for candy. And as a pay back.... puke in the neighbors shrubs from the sugar overload. Damn... those where good times. Enjoy this repost.

Ingredients:
3 teaspoons active dry yeast
1/4 cup warm water (110 to 115 degrees)
1/2 cup warm milk (110 to 115 degrees)
1 egg
1/4 cup grated Parmesan cheese
1/4 cup butter, softened
1 tablespoon sugar
3/4 teaspoon salt
3/4 teaspoon Italian seasoning
1/4 teaspoon garlic powder
1/4 teaspoon green food coloring
2 to 2 & 1/2 cups all-purpose flour
1 egg white, lightly beaten
1/4 cup shredded Parmesan cheese
1/3 cup sliced almonds
Marinara or spaghetti sauce

Directions:
1. In a large bowl, dissolve yeast in warm water. Add the milk, egg, grated Parmesan cheese, butter, sugar, salt, Italian seasoning, garlic powder, food coloring and 1 cup flour. Beat on medium speed for 2 minutes. Stir in enough remaining flour to form a soft dough.

2. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 45 minutes.

3. Punch down dough; let stand for 10 minutes. Turn onto a lightly floured surface. Divide into 16 pieces. Shape each piece into a 10-inch rope. Cut in half. Place 2 inches apart on greased baking sheets. Cover and let rise for 30 minutes. Brush egg white over breadsticks; sprinkle with shredded Parmesan cheese. Place an almond slice on the tip of each. Bake at 375 degrees for 8-10 minutes or until lightly browned. Serve warm with marinara sauce.
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Tervis Tumbler

As part of the Foodbuzz Tastemaker program, I received a Tervis Tumbler in the mail. I love being part of the Foodbuzz Tastemakers program!

A little information about the tumbler: they're almost indestructible. They won't crack, melt, shatter, or chip. The construction of double-walled insulation reduces condensation and rings. In addition the tumbler keeps hot drinks hotter longer and cold drinks colder longer. Who wants to drink lukewarm coffee or tea?

You can take your Tervis everywhere... work, the car, the game, and everywhere in between? Tervis products are made with an ultra-strong seal so they can stand up to the test in the freezer, dishwasher, and microwave*
*Certain designs are not microwaveable.

Do you feel like being stylish? Then there's a Tervis tumbler to suit your personality. You can pick from hundreds of unique designs, or even personalize your own.

Only Tervis brand drinkware has the quality and 65-year heritage to be called "the original," so ignore any imitation. Check the bottom of your drinkware to see if it's the real thing.

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Sinister Chocolate Cookies

Are you looking for quick, clever cookies?  Me too. So I was thrilled to find this recipe in an old Better Homes and Garden Magazine. It's a fuss-free recipe with dressed up touches.

Using a package of cookie dough gets you halfway to a finished phenomenon. And if you embellish it with flavorful accents of chocolate sprinkle, you then have heavenly bliss.

Ingredients:
1 (18-ounce) roll refrigerated chocolate chip cookie dough
1/3 cup unsweetened cocoa powder
2/3 cup chocolate-flavor sprinkles
2 tablespoons milk
About 40 dark chocolate kisses, unwrapped

Directions:
1. Preheat oven to 375 degrees. Lightly grease a cookie sheet; set aside. In a large bowl, combine cookie dough and cocoa powder. If necessary, knead dough until well mixed.

2. Place chocolate sprinkles in a shallow dish. Place milk in a small bowl. Shape dough into 1-inch balls. Dip balls in milk, then roll in chocolate sprinkles. Place 2 inches apart on the prepared cookie sheet.

3. Bake about 8 minutes or until edges are firm. Immediately press a chocolate kiss into the center of each cookie. Transfer cookies to a wire rack; cool.

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Cloud Souffle and Simply Potatoes

As part of the Foodbuzz Tastemaker program, I received two coupons for Simply Potatoes. I've bought products from this company before and have not been disappointed. I love the fact that the potatoes are fresh, never frozen.

The diced potatoes with onions is one of my favorite. I decided to use it as part of our Sunday brunch. Mmmmm... it was delicious. Thanks Foodbuzz and Simply Potatoes.

The Cloud Souffle was perfect along side of the potatoes. The addition of bacon, toast, and fresh squeezed clementine juice made for a very tasty brunch.

Serves 1

Ingredients:
2 Eggland's Best eggs, separated
Sea salt
cream (2 fl oz)
grated Gruyere cheese (1 1 /2 oz)
Freshly ground black pepper
(1/2 oz) unsalted butter

Directions:
1. Preheat the oven to 400 degrees. Butter an individual ramekin per person. Beat the egg whites. When they start to become stiff, add salt to taste. Continue beating until they hold their peaks well.

2. Spoon the egg whites into the ramekin. With the back of a soup spoon, make a well in the middle of the egg whites, pushing the egg whites up the sides of the ramekin. Carefully drop the 2 egg yolks into the well.


3. Then add the cream and Gruyere. Grind over some black pepper and add the knob of butter. Smooth the egg whites back over the hole.

4. Bake in the oven for 4 to 5 minutes. The top should be lightly golden, and when you break the crust, the yolks and cream should be soft and hot.
Serve with crusty bread to dip into the yolks and cream.

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Pink Saturday -- Place Mats and Dishes

As promised, I'm showcasing the pink place mats with some dishes that I purchased at TJMax. The brilliant bursts of blue in the design just makes everything POP.

TJMax is the place to shop if you are looking for a great deal. I have to restrain myself and not go totally crazy when I enter that store.

They had 2 different versions of the dessert plate. So I bought 2 of each.

Laying on the plates is another place mat that I made. I added an embellishment of pleated ribbon. I don't know which I like better, the daisies or the ribbon.









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Black-Bottom Banana Cheesecake Bars

It's always a good time to rediscover the age-old comfort of cookies. But finding the time can be a challenge. Since I'm retired and with a lot of time on my hands, I was able to review this cookbook for you, The Ultimate Cake Mix Cookie Book. It's a tough job but someone has to do it. You can thank me later.

The book boasts of more than 375 delectable cookie recipes that begin with a box of cake mix. And they all begin with a standard 18.25-ounce package of cake mix. Within minutes you can have fresh-from-the oven-delights. That's cause for celebration.

I thought the book was totally amazing!

Ingredients:
1 (18.23-ounce) package devil's food cake mix
3 (8-ounce) packages cream cheese, softened, divided
1/2 cup (1 stick) butter, melted
3 large eggs
1 cup miniature semisweet chocolate chips
1 cup mashed ripe banana (about 2 large bananas)
1 cup donfectioners' sugar
1-1/2 teaspoons vanilla extract

Directions:
1. Preheat oven to 350 degrees. Grease 13x9-inch baking pan, or line with foil.

2. Mix the cake mix, 4 ounces (half and 8-ounce package) cream cheese, melted butter, and 1 egg in large bowl with electric mixer on medium speed 2 minutes until blended. Stir in the chocolate chips, then press into prepared pan. Bake 15 minutes.

3. Meanwhile, beat the remaining cream cheese, banana, confectioners' sugar, and vanilla extract in a medium bowl with electric mixer on medium 1 to 2 minutes until smooth. Beat in the remaining 2 eggs until blended, then spread mixture evenly over partially baked crust.

4. Bake 25 to 28 minutes or until just set. Transfer to wire rack and cool completely. Chill at least 2 hours before serving. Cut into bars.

(Since I can't leave well enough alone, I added the drizzle of chocolate fudge and a swirl of whipped cream.)

Attention all: Chocolate-lovers, health-nuts, and cookie connoisseurs. With The Ultimate Cake Mix Cookie Book, you’ll find that the secret to some of the tastiest, easiest, and even (yes) healthiest cookies imaginable is a box of cake mix. With just a few extra ingredients and a mixer, anyone can become a baking genius!

In her book, The Ultimate Cake Mix Cookie Book, Camilla Saulsbury provides over 375 recipes that start with a simple box of cake mix. This mouthwatering collection, ranges from an assortment of cookies: including your all-American favorites, European delicacies, innovative sweets and health-conscious recipes, each as fantastically simple as they are delicious for baking novices.

Camilla V. Saulsbury is a food writer, recipe developer, and cooking instructor. She has won numerous national contests, including The Food Network's Ultimate Recipe Showdown grand prize cookie recipe. Her recipes have appeared in Southern Living, Better Homes & Gardens, Woman's Day, Cooking Light, and other cooking magazines. She lives in Texas.

Sweet Potato Cake with Chocolate Cream Cheese Frosting

I made this cake back in November of 2008. She's a beauty and I thought she needed to be seen again. So plan ahead for Thanksgiving. You can order the wafer paper leaves from Sugarcraft.

Recipe:
2 medium or 1 large sweet potato (about 12 ounces)
3 cups cake flour
3 teaspoons baking powder
1 & 1/2 teaspoons ground cinnamon
3/4 teaspoon grated nutmeg
1/4 teaspoon ground cloves
5 eggs, separated
2 & 1/4 cups sugar
1 stick plus 2 tablespoons (5 ounces) unsalted butter, at room temperature
1 & 1/2 teaspoons vanilla extract
1 & 1/4 cups milk

1. Preheat the oven to 400 degrees. Prick the sweet potatoes in 2 or 3 places, set in a small baking dish, and bake for 1 hour, or until the potatoes are very soft and their juices are oozing. Remove from the oven and let cool slightly. The batter comes together more easily when the potato puree is warm.

2. Reduce the oven temperature to 350 degrees. Butter the bottoms and sides of three 9-inch round pans. Line with rounds of parchment or waxed paper and butter the paper.

3. As soon as the sweet potatoes are cool enough to handle, peel off the skin and remove any dark spots. Cut the potatoes into chunks and put into a food processor. Puree until smooth. Measure out 1 cup sweet potato puree for this recipe. Any leftover is cook's bonus.

4. Sift together the flour, baking powder, cinnamon, nutmeg, and ground cloves. Set these dry ingredients aside.

5. In a large mixer bowl with and electric mixer on medium speed, beat the egg whites until frothy. Raise the speed to high and gradually beat in 1/4 cup of the sugar. Continue to beat until the egg whites form moderately stiff peaks.

6. In another large bowl, combine the sweet potato puree, softened butter, vanilla, and the remaining 2 cups sugar. Beat until the mixture is light and fluffy. Add the egg yolks one at a time, beating well and scraping down the sides of the bowl after each addition. With the mixer on low speed, add the dry ingredients and milk alternately in 2 or 3 additions, beginning and ending with the dry ingredients. (If using a hand mixer, you'll probably need to use medium-low speed.)

7. With a large rubber spatula, fold in one-fourth of the beaten egg whites to lighten the batter. Then fold in the remainder just until no streaks remain, be sure not to over-mix or the batter will deflate. Divide the batter among the 3 prepared cake pans.

8. Bake for 25 to 30 minutes, or until a cake tester or wooden toothpick stuck in the center comes out clean and the cake is beginning to pull away from the sides of the pan. Let the layers cool in their pans for 10 minutes. Then turn out onto wire racks, peel off the paper liner, and let cool at least 1 hour.

9. To assemble the cake, put one layer, flat side up, onto a cake stand or serving plate. Fit a pastry bag with a 1/2-inch plain tip and fill with about 1 cup of the Chocolate Cream Cheese Frosting. Pipe a border around the top edge of the cake to create a rim. Fill the center with half the Orange Cream Filling, smoothing it to the chocolate border. Place a second layer on top of the filling, and pipe a border of frosting around it. Fill with the remainder of the filling, again smoothing it to the border. Place the third layer on top of all and use the rest of the frosting to cover the sides an top of the cake.

Chocolate Cream Cheese Frosting:
10 ounces cream cheese, at room temperature
1 stick (4 ounces) unsalted butter, at room temperature
1 box (16 ounces) confectioner's sugar, sifted
1 & 1/2 ounces unsweetened chocolate, melted and cooled slightly

1. In a large mixer bowl, beat together the cream cheese and butter until well blended. Gradually add the confectioners' sugar in batches, sifting or shaking it through a sieve and scraping down the sides of the bowl several times. Beat until the mixture is light and fluffy, 2 to 3 minutes.

2. Measure out 1 cup of the sweetened butter and cream cheese and set aside for the orange cream frosting.

3. Beat the melted chocolate into the remainder of the cream cheese mixture until thoroughly incorporate. Use at once.

Orange Cream Filling:
1 cup sweetened cream cheese and butter mixture, reserved in step 2 of the Chocolate Cream Cheese Frosting (recipe above)
2 tablespoons frozen orange juice concentrate, thawed
1/4 teaspoon orange extract

Stir together the sweetened cream cheese and butter, orange juice concentrate, and orange extract until well blended.

Recipe adapted from Sky High Cookbook.
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Halloween Whoppie Pies

This idea was taken from Matthew Mead's Halloween Tricks and Treats book. In his book he used a store bought marshmallow cookie. I wasn't crazy about that part and I used my Devil Dog recipe (aka Whoopie Cake, Goobs). What I did like about his presentation was the black cat and decorative Halloween sprinkles.

My recipe is as basic as you can get. I got it from my mom, and she got it from a neighbor, and she got it from a friend, and so on. And in the process, the directions for mixing these delicious little treats has been lost in translation. Reading my recipe, there is no leading you by the hand showing you how to accomplish the finished product. In fact I remember my mom just dumping all the ingredients into one bowl and mixing (She had 10 mouths to feed. No time to fool around with unnecessary time consuming nonsense). I know that process would send shivers up and down Martha's spine. And she would most likely have a hissy fit at the idea of doing it this way. But what can I say, it works. Just dump and mix. Although I would highly recommend that you use a mixer to acquire a nice smooth batter.

Ingredients:
2 cups sugar
2 eggs
2 teaspoons baking soda
1 teaspoon salt
1 & 1/2 teaspoons vanilla
1/2 cup Crisco
4 cups flour
1/2 teaspoon baking powder
1/2 cup cocoa
1 cup boiling water
1 cup sour milk (just add a dash of vinegar to achieve your sour milk)

Directions:
Are you ready for this... I kid you not... this is all my recipe says. Mix altogether. Bake in a 425 degree oven for 5 minutes.

Sandwich two cookies with the filling of your choice. My chocolate mousse recipe (can be found in the October, 2008 post of Come Over To The Dark Side Chocolate Mousse Cake) works well and also the whipped cream recipe (can be found in the September, 2008 post of Strawberry Cake With Whipped Cream Icing).

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"Serenity Now" Kahlua Cocoa Mix

It's that time of the year when cocoa is so very comforting. This mix is easy and delicious. And if you add a shot or two of Kahlua then all the better.

Aztec Emperor Montezuma is quoted as having said of xocoatl: "The divine drink, which builds up resistance and fights fatigue. A cup of this drink permits a man to walk a whole day without food." It is recorded that Montezuma drank fifty goblets of xocoatl each day.

Homemade Hot Cocoa Mix
Yield: About 20 servings
Prep Time: 10 minutes

Ingredients:
3 cups nonfat dry milk powder
2 cups powdered sugar
1½ cups cocoa powder (Dutch-processed preferred, but regular okay)
1½ cups white chocolate chips (or chopped white chocolate)
¼ teaspoon salt
Kahlua, optional

Directions:
1. Whisk together all ingredients in a large bowl. Working in two batches, pulse the ingredients in a food processor until the chocolate is finely ground. Store in an airtight container for up to 3 months.

2. To make hot cocoa, put 1/3 cup of the cocoa mix in a mug and stir in 1 cup of hot milk. Top with whipped cream or miniature marshmallows. Add a good healthy splash of Kahlua. Enjoy!
(Recipe adapted from Cook’s Country)


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Mini Lemon Meringue Pie

The Mini Pies Cookbook is full of tiny handheld treats with giant mouthwatering flavors. Do you love the taste of pie but prefer the cute size of a cupcake? Then rush out and buy this fun book. It has delicious recipes, easy-to-follow instructions and stunning color photographs. When you get home you can toss the pie pan and grab your muffin tin. With The Mini Pies Cookbook, you will create bite-size desserts that fit perfectly in the palm of your hand.

About The Authors:
Founder of Seattle's Mini Empire Bakery, Morgan Greenseth and Christy Beaver have supplied restaurants and cafes with cup-cake-sized pies since 2009. Both women learned to bake as young girls by assisting their mothers and grandmothers in the kitchen. Greenseth, who has recently relocated to New York, will expand Mini Empire to the East Coast.

Ingredients for pie crust:
8 tablespoons butter (1 stick)
6 tablespoons shortening
2-1/2 cups all-purpose flour
2 teaspoons salt
4 teaspoons sugar
6 to 8 tablespoons ice water

Tips:
This recipe makes enough dough for 12 mini pies and pie toppers. Leftover dough can be double wrapped in plastic wrap and refrigerated for 1 week, or frozen for up to 3 weeks.

Directions for pie crust:
1. Chop the butter and shortening into 1/4-inch pieces. Place in the freezer to chill while you prepare the other ingredients.

2. Blend the flour, salt, and sugar in a food processor. Add the chilled shortening and process until the mixture climbs the walls of the processor bowl. add the butter, one piece at a time, and process thoroughly.

3. Add the ice water 1 tablespoon at a time until the mixture comes together in a ball and makes 2 laps around the processor bowl.

4. Remove the dough, divide it in half, and flatten each half into a disc. Wrap each disc in plastic wrap and chill in the refrigerator for 30 minutes.

Ingredients for lemon filling:
3/4 cup sugar
2-1/2 tablespoons cornstarch
1/8 teaspoon salt
3/4 cup water
2 egg yolks, lightly beaten (reserve the whites for the meringue)
1 tablespoon freshly grated lemon zest
1 tablespoon butter
2 tablespoons lemon juice

Directions for lemon filling:
1. Preheat the oven to 350 degrees. Generously grease a 12-cup muffin tin with butter or cooking spray.

2. On a thoroughly floured surface, roll out the crust to a thickness of 3/16 inch. Using a 4-inch diameter round cutter, cut 12 crusts. Reform and re-roll the dough as necessary, keeping plenty of flour on your work surface. For this pie, you want the crust to be slightly larger than normal. Cut them out as usual, then (working on the floured surface) tap around the edges of each crust with the heel of your hand to stretch it slightly.

3. Carefully shape the crust into the wells of the muffin tin, crimping the edges with your fingers and folding them out over the top of the pan. This will help prevent the crusts from shrinking while they bake. Pierce the bottom of each mini crust with a fork. Bake for 20 minutes, until lightly browned. Allow to cool in the pan for at least 10 minutes.

4. In a saucepan, combine the sugar, cornstarch, and salt. Gradually whisk in the water. Bring the mixture to a boil, stirring constantly, over medium heat. Let boil for exactly 1 minute; the mixture will be thickened but clear.

5. Remove from the heat and stir a small amount of the hot liquid into the egg yolks, then whisk the yolks into the mixture in the saucepan. Stir in the lemon zest. Bring to a boil again, stirring constantly, over medium heat. Boil for exactly 1 minute.

6. Remove from the heat. Add the butter and stir until melted. Gradually stir in the lemon juice.

7. Pour 1-1/2 to 2 tablespoons of the lemon filling into each crust, filling the crust almost to the brim. The filling will set as it cools.

8. While the filling cools, make the meringue.

Ingredients for meringue:
4 egg whites, at room temperature
1/4  teaspoon cream of tartar
1/4 teaspoon salt
5 tablespoons sugar, or more as needed

Directions for meringue:
1. Using an electric mixer with the whisk attachment, beat the egg whites until foamy.

2. Beat in the cream of tartar and salt.

3. Continuing to beat at a high speed, add the sugar 1 tablespoon at a time. Beat well after each addition and continue beating until stiff peaks form, about 5 minutes more.

4. Spread or pipe the meringue onto your mini pies, making sure the pie edges are cover. Then pile high in the center and bake for an additional 10 to 15 minutes at 350 degrees, until the meringue is lightly browned.


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Pink Crocheted Place Mats

I look forward to Pink Saturday. Pink is such a happy color. And no matter what kind of week you've had, all the pink postings will make you smile. Mine are photos of crocheted place mats that I just finished. Next week I will showcase them with some pink china.

Happy Hour - Buttered Rum Ice Cream

I was asked to review the cookbook, Ice Cream Happy Hour, the new gourmet cookbook where booze meets ice cream to form one extravagant spiked-dessert experience. What? Ice cream and liqueur? Heck, I would have paid them for the privilege to try the boozy cocktail creations. Can a book be your best friend? I think so and I'm claiming Ice Cream Happy Hour as my best friend.

The hardest part was trying to decide which ice cream to make. Mmmmm.... Mimosa Sorbet, Chocolate Martini, Strawberry with Vodka. The list goes on but I settled on Buttered Rum. This ice cream is diabolically delicious. It has a depth to the flavors that won me over.

Ingredients:
1/4 cup dark rum
1/4 cup water
1 cup brown sugar
1/8 teaspoon salt
1/8 teaspoon freshly grated nutmeg
2 egg yolks
2 tablespoons butter, diced, at room temperature
1 cup milk
1 teaspoon vanilla extract
1 cup heavy cream

Directions:
1. Make the rum syrup. Mix the rum, water, brown sugar, and salt in a small bowl and grate in the nutmeg. Stir to dissolve, and cook on low heat until it turns into a light syrup, about 2 minutes.

2. Whisk the egg yolks and temper. Whisk the egg yolks in a double boiler until fluffy. Turn the heat to low and slowly stream the rum syrup into the eggs while stirring gently.

3. Thicken the mixture. Gently cook the mixture over low heat while stirring continuously with a heatproof spatula or flat-ended wooden spoon. Turn off the heat when you can draw a line on the back of the spoon with your finger and the line retains its shape.

4. Stir in the butter.

5. Strain, cover, and chill the custard for at least 8 hours.

6. Once the custard is completely cold... pour the cold custard into a large bowl and whisk in the milk and vanilla extract.

7. Whisk the heavy cream in a medium bowl, whisk the heavy cream vigorously until it reaches soft peaks.

8. Fold the whipped cream into the custard. Churn the ice cream for at least 20 minutes.

About the authors:
When Valerie Lum is not attempting to burn off the ice cream poundage from this book by running, she can be found in the kitchen of her tiny Brooklyn apartment or making brownies, blondies, and cookies as the baker at Bierkraft in Park Slope, Brooklyn.

Born and reared in Corona, Queens, Jenise Addison Attended Long Island City High School and then the French Culinary Institue with a little  help from celebrity chef Bobby Flay. Jenise now spends her time brining, curing, butchering, and fermenting at Bierkraft in Brooklyn.

Queen Carolina's Chilled Panettone

One of the rewards for being a Foodbuzz featured publisher is being a taste tester. We get the awesome opportunity to taste products and review them. So I give a BIG thank-you to Foodbuzz and Bauducco Panettone.

Last week I received two varieties of Bauducco Panettone specialty cake to try as part of the Foodbuzz Tastemakers program. They came with several recipes and I decided to make Queen Carolina's Chilled Panettone. I loved it!!! It was moist, buttery, and chocolaty.

Ingredients:.
1 Bauducco Panettone Hershey's 26.20 ounce
1 orange, zest
1-1/2 cups milk
4-1/2 tablespoons condensed milk
8 ounces dark chocolate
5 ounces whipping cream

Directions:
1. Cut off the top of the Panettone. Remove the paper. Lay the panettone down and, with a serrated knife, cut it open in a spiral. Begin cutting on the side, leaving a long strip around 1cm thick.
(FYI.... I didn't cut mine into a spiral. I thought that would end up in a disastrous mess. So I cut into layers.)

2. Mix the milk and condensed milk and moisten the entire strip, without making it soggy. Beat the butter with the orange zest and spread along the whole strip. Roll the Panettone together again to its original shape and wrap it closely in plastic film.

3. Store in refrigerator until next day. Melt the chocolate and add the cream. Open the Panettone and cover with the chocolate cream. Chill again and decorate with fruit.


Bauducco Panettone is a moist and ready to eat specialty cake loaded with a variety of SunMaid raisins with candied fruits and Hershey’s chocolate chips!

History:

Bauducco Foods was founded in Sao Paulo, Brazil, in 1952 by Carlo Bauducco, who first traveled from Italy to Brazil in 1948 to collect on some unpaid invoices for baking equipment.

Bauducco fell in love with Brazil and felt that it offered opportunities for success, and started
his company as a bakery specialty shop.

Bauducco baked its first panettone for the 1952 holiday season, promoting the holiday treat to Brazilian customers by scattering flyers from an airplane. The company grew steadily, opening its first factory in 1962, and starting to export its baked goods to the United States in 1979.

In the nearly 50 years since its founding, Bauducco has grown into the leading manufacturer of baked goods in Brazil, and the largest maker of panettones in the world.

Still managed by members of the family, Bauducco has five manufacturing plants, with the capacity to produce more than 200,000 tons of baked goods annually. Currently, Bauducco exports to 80 countries around the world; panettone is Bauducco’s number one export.

Bauducco Foods launched its U.S. branch in Miami in 2005. The company serves a variety of retailers with the support of partners, distributors and an accomplished sales team.

Pumpkin Custard Cake and Peet's Coffee

If you love pumpkin pie, then you will absolutely love this cake. It's easy to throw together, it's super moist with a custard layer, and it's delicious. What more can you ask for? Oh yeah..... how about a great cup  of coffee to wash it all down. The coffee was everything that I hoped it would be. Cafe Doningo, was perfect with a subtle sweetness.

And it just so happens that I've been asked by Foodbuzz to taste and review Peet's Coffee. They sent me a bag of Café Domingo and also Café Solano.

Cafe Domingo. The coffee experts at Peet's have carefully crafted this blend from three Latin America coffees and fine-tuned the roast for the perfect medium-bodied cup. They describe Café Domingo coffee as a smooth and balanced medium roast with hints of toffee sweetness and a clean, crisp finish.

Café Solano. With this world blend, the coffee experts married vibrant and aromatic beans from Africa, the Americas and the Indo-Pacific in a medium roast for a lively yet perfectly rounded cup with floral notes and a subtle fruit essence.

If you would like to get $3.00 off your next purchase of Peet's Coffee go here.

Ingredients for Pumpkin Custard Cake:
1 package yellow cake mix
1-1/3 cups water
3 eggs
2 cups pumpkin pie mix
2 eggs
1/2 cup boiling water

Directions:
1. Grease bottom only of 13x9-inch pan.

2. In large mixer bowl, combine dry cake mix, water, and 3 eggs. Blend and beat as directed on package. Pour into prepared pan. In small mixer bowl, beat pumpkin and 2 eggs. Pour evenly over batter. Pour boiling water over all.

3. Bake at 350 degrees for 40 to 45 minutes.

New Potato Curry

In today's hectic world the Slow-Cooker is the perfect appliance. I know it was a lifesaver for me when I was still working. Especially during the long  winter days when you would leave the house in the dark and return home in the dark. For whatever reason, I would feel really tired and I just wanted to eat something hot, comforting and then curl up under an afghan.

Using the Slow Cooker does not mean boring meals. That said, you need a cookbook with easy but delicious recipes. That's where The 150 Best Slow Cooker Recipes, Second Edition is a must. With the first edition it sold 425,000 copies. I think you can trust a cookbook with those impressive numbers. But now we have the new and improved version of The 150 Best Slow Cooker Recipes, Second Edition. The result is a sensational slow cooker book that reflects today’s home cook. Recipes that offer a wider range of meals that are healthier.

This updated and revised edition features nearly 100 of your original favorites, plus an additional 75 new recipes that have been carefully sourced and selected by the author from some of her previous bestsellers. It means more fish, seafood and vegetarian/vegan favorites, as well as more whole-grain offerings – this is important as more and more people are eating vegetarian at least some of the time and are consistently looking for lighter and healthier options. People are also broadening the use of their slow cookers and often employing them for entertaining.

And, in a nod to the slow cooker’s humble beginnings, they have added more than a dozen sumptuous and tantalizing chili recipes, since nothing compares to chili prepared in a slow cooker. Every chapter has been revisited, updated and expanded.

Here's a few of the wonderful recipes you will discover in The 150 Best Slow Cooker Recipes, Second Edition:
Zesty Seafood Chowder
Mushroom and Artichoke Lasagna
New Potato Curry
Delectable Apple-Cranberry Coconut Crisp
Just Peachy Gingerbread Upside-Down Cake

Ingredients for New Potato Curry:
2 tablespoons oil or clarified butter
1 pound small new potatoes
2 onions, finely chopped
1 clove garlic, minced
1/2 teaspoon salt
1/2 teaspoon cracked black peppercorns
1/2 cup water or vegetable or chicken broth
1 teaspoon curry powder
2 tablespoons freshly squeezed lemon juice
1/4 cup finely chopped cilantro leaves

Directions:
1. In a skillet, heat oil over medium-high heat. Add potatoes and cook just until they begin to brown. Transfer to slow cooker stoneware.

2. Reduce heat to medium. Add onions and cook, stirring, until softened, about 3 minutes. Add garlic, salt and peppercorns. Stir and cook for 1 minute. Add water or broth, bring to a boil and pour over potatoes.

3. Cover and cook on Low for 8 hours or on High for 4 hours, until potatoes are tender. In a small bowl, dissolve curry powder in lemon juice. Add to stoneware and stir well. Cover and cook on High for 10 minutes to meld flavors. Garnish with cilantro.  

Judith Finlayson, author of The 150 Best Slow Cooker Recipes, Second Edition, believes strongly that eating is one of life’s greatest pleasures. As a food-writer and journalist, Judith has spent much of her life seeking out memorable food experiences. Her other best-selling cookbooks include The Healthy Slow Cooker, 175 Essential Slow Cooker Classics, The Complete Whole Grains Cookbook, and Delicious and Dependable Slow Cooker. She lives with her husband and daughter in Toronto. Judith also has 750 Best Appetizer Recipes releasing this Fall.

Steampunk Chocolate Ganache Cupcake

Anyone who has followed my blog knows that I travel to the beat of a different drum. So it should not come as a surprise to discover that I love STEAMPUNK.

One thing that defines the steampunk movement is the artistic nature of its followers. From the creation of eye-catching costumes to the aesthetic update of already existing technology. What's not to love? Now it has also invaded the craft world with Steampunk Softies.

As soon as I saw this book in my local Barnes & Noble, I snatched it up. I knew I wanted to showcase these creations with some of my food postings. I started with Tompion Zeitgeist, the sinister illusionist with mesmerizing eyes. Don't hold his gaze for too long...

I paired Tompion with a sinister Chocolate Ganache Cupcake. He has an evil heart after all. 


The creations in this book will speak to the inventive soul of steampunk enthusiasts who frequent an array of blogs, online magazines, fan sites, and fantasy/role-playing conventions. Steampunk Softies contains patterns, photos, and illustrated instructions for eight cleverly designed plush dolls. While the instructions are easy enough for a new crafter to follow, they contain enough steps to keep even a steampunk craft-master interested. The book even contains tips for how to distress fabrics and materials to give the dolls an extra aged appeal.

Steampunk softies are the very emboidiment of steampunk values. Eccentric, individual, and very appealing, steampunk softies may be plushy in the meddle, but their exteriors are all business. Each has his or her part to play in the past-that-never-was that is the essence of steampunk, and we've given a hint of backstory in the characters' individual introductions.

 Ingredients for batter:
10 Oreo cookies
1-3/4 ounce semisweet chocolate
1 cup all-purpose flour
1/4 teaspoon baking soda
1/4 teaspoon salt
5 tablespoons unsalted butter, softened
3/4 cup granulated sugar
2 large eggs
1/2 teaspoon pure vanilla extract
2 tablespoons sour cream
2 tablespoons water
1/2 cup mini-semisweet chocolate chips

Ingredients for chocolate ganache:
2-3/4 cups semisweet chocolate chips
2 cups heavy cream
1 teaspoon unsalted butter

Directions for chocolate ganache:
1. Put the chocolate chips in a large heatproof bowl. Bring cream to a boil in a medium saucepan over high heat.

2. Just before the cream comes to a full boil, pour cream into the chocolate chips and whisk together until smooth.

3. Add the butter and stir until smooth and shiny. Place plastic wrap directly over the surface to prevent a skin from forming. Let stand at room temperature to cool.

Directions for batter:
1. Preheat the oven to 350 degrees. Line a 12-hole muffin pan wit 12 liners. Crush the Oreo cookies into 1/4-inch pieces. Spoon 1 tablespoon into each liner, reserving the remaining pieces.

2. Melt the chocolate in a microwave oven on low, stirring every 15 seconds. Remove from heat and let cool. Sift the flour, baking soda, and salt together and set aside. Put the butter and sugar in a large bowl and, using an electric mixer, beat together until pale and fluffy. Blend i the melted chocolate and then gradually beat in the eggs and mix well together.Mix in the vanilla extract and sour cream. add half the flour mixture and blend in, then mix in the water and remaining flour mixture until incorporated.

3. Spoon half the batter into the liners and spread over cookie pieces. Add 1 heaping teaspoon of chocolate chips to each. Add the remaining batter and sprinkle the remaining chocolate chips and cookie pieces over the top. Bake for about 25 minutes. Transfer to a wire rack and let cool.

4. When the cupcakes are cool, spread or pipe the chocolate ganache on top of each. Mix together most of the chocolate cookie crumbs and all of the chocolate chips in a dish and dip the top of each cupcake into the mixture.