This Chocolate Cheesecake bar recipe has been in our family for years and has been made for birthday parties, wedding showers, dinner parties and holidays. The chocolaty, thick crust combined with the fluffy, dense cheesecake layer makes for a great easy dessert. Check out how to make these bars for your next event….or cozy night in!
Heat chocolate chips and butter in a microwave-safe bowl. Once the morsels are melted, add the Oreo crumbs to the chocolate. Place ¾ the mixture in the bottom of a 9×13 pan. Make sure it is spread evenly. Set aside.
Using a KitchenAid (or handmixer), beat the cheese until fluffy. Add in milk, eggs and vanilla. Mix for about 5 minutes.
Pour the mixture into the pan. Top with the left over crumb mixture.
Bake for 25 minutes or until a butter knife comes out clean.
Remove the bars from the oven and set to cool for about 20 minutes. Refrigerate overnight for best results!!
Waking up in the morning and enjoying a cup of coffee along with a fresh piece of pastry is typical of the European lifestyle. T.W.O. would love to take on that same tradition and bring it to the States. Every day is a vacation, right? Well not exactly, but T.W.O. can help out in the pastry department. Learn how to make this scrumptious cheese pastry that will “WOW” a crowd!
Ingredients
For the Dough:
-2 ¼ teaspoons instant yeast
– ¼ cup water, lukewarm
– ½ cup 2% milk, lukewarm
-¼ cup unsalted butter, melted
– ¾ cup granulated sugar
-1 Tablespoon vanilla
– 1 egg
– 3 cups unbleached all-purpose flour
For the Filling:
-8 ounces cream cheese or Neufchâtel, room temperature
-½ cup granulated sugar
-1 egg
-1 Tablespoon vanilla extract
– 2 teaspoons lemon zest or orange zest
-3 Tablespoons flour
– 1 cup of your favorite fruit jam or chocolate chips*
*T.W.O. doubled the recipe and made 3 large braids. They used apricot jam, boysenberry preserves and chocolate chips.
In a small bowl, mix the lukewarm water and the yeast together. Set aside. Mix all the dough ingredients together in a large bowl. (It’s best to use a mixer or a pastry blender) Mix in the water/yeast mixture. The dough should form a soft, smooth ball. Set aside and cover for about 2 hours or until the dough has doubled in size.
While the dough is rising, start making the filling. Using a KitchenAid or handmixer, mix the cream cheese until fluffy. Add the egg, sugar and vanilla. Mix well. Finally, add the lemon/orange zest and flour. Place the filling in the refrigerator to chill.
After the dough has doubled in size, place the dough on a floured surface and divide in half. Roll each dough out into a long rectangle making sure it is rolled out evenly.
Spread the cream cheese filling in the middle of the dough. Top with your favorite jam or chocolate chips. Cut 1 inch wide strips around the edge of the dough. Fold the strips towards the middle to create a lattice top.
Apricot
Chocolate Chip
Boysenberry
Click the thumbnails for a larger photo
Apricot
Chocolate
Boysenberry
Once completed, cover the pastries and set aside to rise for about 1 hour.
Preheat oven to 350ᴼF.
Right before the pastry is ready to go in the oven, brush the dough with egg whites. Sprinkle with sugar. The pastries will bake for about 30 minutes, but watch them closely so your dough doesn’t get brown.
Ready yet? I think so! Now it’s time to pour yourself some coffee and enjoy your pastry! T.W.O. suggests eating the pastry warm. If you want to reheat the pastry, cover it with foil and place it in a 200ᴼF oven for about 15 minutes.
Are you a chocolate lover? Are you a pie lover? Well, you are in luck! T.W.O. has the perfect recipe for your –French Silk Pie. It’s a rich, fluffy, dense mousse pie that will be great for your next dinner party!
Ingredients:
-4 oz. bittersweet or semisweet chocolate
-1 teaspoon butter or shortening
-1 cup unsalted butter, softened
-1 ½ cups granulated sugar
-2 tablespoons vanilla extract
-4 eggs, room temperature
-1 fully pre-baked 9 inch pie shell (See recipe HERE)
-3 cups whipped cream
Preheat oven to 350°F.
In a microwave safe bowl, head the chocolate and butter/shortening in 20-second intervals, stirring between each interval until completely melted. Cool for 10 minutes.
With a KitchenAid or handmixer, cream together butter, sugar until fluffy. Add the melted chocolate gradually until mixed well. Add vanilla.
Using a whisk or the whisk attachment, add one egg at a time. Each egg should be beat for 5 minutes, totaling 20 minutes. The filling should be thick and fluffy. Once you get the consistency, add the filling to a pre-baked pie shell.
Place the pie in the oven and bake for 30 minutes or until a butter knife comes out clean. Let the pie cool for about 30 minutes. Once cooled, place the pie in the refrigerator for a minimum of 4 hours. It’s best to make this pie the night before.
Just when you are ready to serve, put the whipped cream on top of the pie. Garnish the top of the pie with shaved chocolate.
By this time, I am sure you are ready to taste this delectable, chocolaty pie!
Need a recipe for the holidays that will really impress your guests? Well, T.W.O. has the perfect solution for you – Pumpkin Cheesecake. It’s a moist, creamy and delectable cake that will compliment any meal. There is even better news too – you can make it the night before so you don’t have to worry about baking the day of your dinner party!
Ingredients
Crust:
– 1 ¾ cups graham cracker crumbs
– 3 tablespoons light brown sugar
– ½ teaspoon ground cinnamon
– ½ teaspoon ground nutmeg
– 1 stick butter, melted
Cheesecake filling:
– 2 (8-ounce) packages cream cheese, room temperature
– 1 (8-ounce) packages Neufchâtel, room temperature
– 1 (15-ounce) can pureed pumpkin
– 3 eggs plus 1 egg yolk
– ¼ cup sour cream
– 1 ½ cups granulated sugar
– 1 teaspoon ground cinnamon
– 1 teaspoon ground nutmeg
– ½ teaspoon ground cloves
– 2 Tablespoon all-purpose flour
– 1 teaspoon vanilla extract
Preheat oven to 350ᴼF.
In a bowl, mix the graham cracker crumbs, sugar, cinnamon, nutmeg and butter. Create crust by pressing this mixture to the bottom and sides of a 9-inch springform pan. Put aside.
Using a mixer (T.W.O. uses a KitchenAid mixer), beat cream cheese until smooth. It is important to make sure your cream cheese is room temperature so the filling doesn’t contain chunks of cream cheese. Add in eggs, yolk, pumpkin, sour cream, sugar, vanilla, cinnamon, nutmeg and cloves. Mix well. Slowly combine flour into the filling mixture.
Pour the filling into the springform pan, and make sure it’s evenly distributed. Put a bowl of water on the bottom wrack of the oven. This helps prevent any cracks in your filling. Place the cheesecake in the oven for about 1 hour or until a butter knife comes out clean. Set aside and let cool for 30 minutes. Cover the cake and place in the refrigerator for a minimum of 4 hours. T.W.O.suggests leaving it overnight.
Once you are ready to eat, add some whipped cream to the top of the cake, garnish with a sprinkle of cinnamon and serve! Don’t be surprised if people ask for seconds or get caught eating it for breakfast! T.W.O. did!
Pumpkin Chocolate Chip Cookies, Pumpkin Pie, Pumpkin Pancakes, Pumpkin Greek Yogurt…why not add Pumpkin Coffee Cake to the mix? T.W.O. just did that. Check out this savory coffee cake recipe that tastes like the holiday season in every bite! It’s a moist cake that can be enjoyed for breakfast, a snack and even dessert!
Crumb Layer
– ½ cup sugar
– 2 teaspoon cinnamon
– ½ teaspoon nutmeg
– 1 stick unsalted butter, melted
– 1 ½ cups unbleached flour
– Confectioner’s sugar (optional, to sprinkle on top of the cake when done)
Cake Layer
– 1 ½ cups unbleached flour
– 2 teaspoons baking powder
– ½ teaspoon baking soda
-1 teaspoon cinnamon
– 1 teaspoon nutmeg
– 1 teaspoon cloves
– 1 stick unsalted butter, room temperature
-1 cup sugar
– 2 eggs
-1 Tablespoon vanilla
-½ cup sour cream
– ¾ cups Libby’s canned pumpkin
Preheat oven to 350ᴼF.
To Make the Crumb Topping:
Combine sugar, cinnamon and nutmeg in a bowl. Slowly add the melted butter and flour into the mixture. Mix well and set aside.
To Make the Cake:
Cream the butter, sugar in a bowl. (T.W.O. uses a KitchenAid mixer!) Add the eggs, pumpkin, vanilla and sour cream. Make sure all the ingredients are mixed well before adding in the flour, baking powder, baking soda, cinnamon, nutmeg and cloves. Once combined, get ready to assemble!
Pour the cake batter into a greased 9” round pan (or a spring-form pan, which makes for a better presentation of the cake!). Make sure the batter is evenly distributed. Add the crumble to the top of the batter and bake for 45 minutes or until a butter knife comes out clean. Allow the cake to cool for 15 minutes before taking it out of the pan.
Is it done yet? Sure is!!!!
Grab yourself some coffee, tea or even a glass of vino to enjoy this delectable, seasonal dessert!
Pumpkin Pie. It is as important (maybe a little more!) than the turkey for T.W.O.’s family Thanksgiving feast. With Thanksgiving around the corner, T.W.O. decided to bake this delicious dessert a few weeks before the big day to get our and your mouths watering! You won’t be disappointed!
Ingredients
Flaky Crust:
-2 cups flour
-¾ cup shortening (T.W.O. uses butter flavor)
-2-3 Tablespoons sugar
-5-6 Tablespoons cold water
*Depending on the size of your pans or how thick you want your crust, you might want to double the crust recipe. T.W.O. uses 9 inch pie pans.
Pumpkin Filling:
-1 ½ cups sugar
-1 teaspoon ground cinnamon
-1 teaspoon ground ginger
-1/2 teaspoon ground cloves
-4 large eggs
-1 can (29 oz) Libby’s 100% Pure Pumpkin
-2 cans (12 fl. Oz., each) evaporated milk
Preheat oven to 425 degrees. In a bowl mix the flour, shortening, sugar and cold water. T.W.O. uses a pastry blender to mix the dough together, forming into a ball.
Once the dough ball is formed, let’s get ready to roll it out! Make sure your surface is floured so that the dough doesn’t stick to your countertop or mat. Split the dough in half to make the 2 piecrusts. Using your rolling pin, roll the dough out evenly in a circular shape. With the assistance of a spatula, move the rolled out dough into the oiled or “PAM’ed”pie dish. Pinch the crust tops with your fingers to make a stylish pattern. Repeat for second pie dough.
Now for the pumpkin filling. Mix sugar, cinnamon, ginger, and cloves in small bowl (T.W.O. uses a KitchenAid). Beat eggs in a large bowl. Stir in pumpkin and sugar-spice mixture. Gradually stir in evaporated milk.
Pour into pie shells.
Bake in oven for 15 minutes. Reduce temperature to 350 degrees; bake 40-50 minutes or until knife inserted near center comes out clean. Cool on wire rack for about 1-2 hours. Serve immediately or refrigerate.
Happy Baking!
*T.W.O. makes a foil ring to cover the crusts so that it does not burn.
Breakfast. Lunch. Dinner. Dessert – doesn’t matter what time of day you eat Pumpkin Bread. It is good, warm, cold or in some cases frozen! Find out how to make T.W.O.’s delicious pumpkin bread recipe below. In honor of Halloween, there is a special bonus recipe included in the post. Scroll down to get a T.W.O. Trick or Treat!
Ingredients:
– 3 cups sugar
– 1 cup vegetable oil
– 2/3 cup water
– 4 eggs
– 2 cups canned pumpkin (T.W.O. always adds two extra spoonfuls in the dough)
– 3 ½ cups unbleached flour
– 2 teaspoons baking soda
– 1 teaspoon baking powder
– 1 Tablespoon nutmeg
– 1 Tablespoon cinnamon
– 1 teaspoon cloves
Preheat oven to 350 degrees. Using a mixer (T.W.O. uses a KitchenAid), cream sugar and oil together until it becomes a little fluffy. Add eggs, pumpkin and water. Once everything is mixed well, slowly add the flour, soda, and powder. Make sure to scrape the bottom of the bowl so that the wet and dry ingredients are combined. Next, add in nutmeg, cinnamon and cloves. Place batter into greased pans and put in the oven for about 1.5 hours or until down.
A T.W.O. Trick or Treat!!
Since Halloween is today, T.W.O. decided to dress up their pumpkin bread. That’s right, food can play dress up too! This year, T.W.O. went with the “tiger” theme. Let’s see how this recipe roars! Thanks to T.W.O.’s brother for the vision of combining t.w.o. favorite ingredients…pumpkin and brownie!
The main ingredient to make this tiger pumpkin bread is brownie mix. Follow the directions on the box and set the brownie batter aside. Make the pumpkin bread batter as given above, but instead of pouring all the pumpkin bread batter into the pan, you are going to want to make layers with the brownie batter.
Your final product: sassy bread that is sure to WOW your audience! The rich gooeyness of the brownie mix and the fluffy pumpkin bread is a great combination.
T.W.O. has made a ton of chocolate chip cookies in their lifetime and we discovered that throughout the years, new recipes are constantly evolving. Most recently, T.W.O. adapted this recipe that has a secret ingredient. Find out the trick to making the best chocolate chip cookie!
Ingredients:
– 2 1/4 cups unbleached flour
– 1 teaspoon baking soda
– 1 ½ teaspoons cornstarch
– 1.5 sticks unsalted butter, soften
– ¾ cups light brown sugar
– ½ cup sugar
– 1 egg + 1 egg yolk
– 3 teaspoons vanilla
– 2 cups chocolate chips
In a bowl, mix butter, sugar, brown sugar, egg and yolk together. (T.W.O. uses a KitchenAid mixer!) Once mixed well, add the flour, baking soda and the secret ingredient CORNSTARCH! After 3 minutes, slowly add in the chocolate chips. Place the dough in the refrigerator overnight or for a minimum 3 hours.
Don’t forget to taste the dough!
When you are ready to bake the cookies, take the dough out of the refrigerator. Pre-heat 350ᴼF. Let the dough sit out on the counter for about 15 minutes while the oven is pre-heating. Roll the dough into balls and place them on an oil-sprayed cookie sheet. Next, place the cookies in the oven for 10-11 minutes depending on your oven.
Once they are finished, take the cookies out of the oven. Place the baked cooked on a cooling rack and grab yourself a glass of milk and enjoy!
T.W.O. 