Mint Chocolate Chip Ice Cream Cake

 Desserts On A Dime

Ingredients-

1 pkg Mint Oreo Cookies (14.3 oz.) 14.3 oz
3 Tbsp Butter softened
1 jar Hot Fudge Sauce 13 oz jar
1 container Mint Chocolate Chip Ice Cream 1.5 quart
1 container Cool Whip 8 oz

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Place the Oreos in a food processor and gently pulse until they are turned into crumbs.  Remove approximately ½ cup of the mixture in a small bowl and set aside for the topping of the cake.

Place the rest of the Oreo crumbs in a large mixing bowl.  Dice up the butter and stir the butter into the cookie crumbs.

Then press this mixture into the bottom of a Spring form pan.  Press hard down into the bottom of the pan to form the crust of the cookie cake.
Place the pan in the freezer and freeze for 30 minutes.

Remove the ice cream from the refrigerator and let it sit at room temperature for 15 minutes.  Them remove the pan from the freezer, pour the hot fudge sauce on top of the crust and spread it out as evenly as possible.  Then top it with the mint chocolate chip ice cream and spread out the ice cream as well to make an even layer.
Then top with the cool whip.

Cover and place in the freezer for at least 4 hours or overnight.
When you are ready to serve, top the cake with the remaining cookie crumbs.  Then carefully remove the sides from the spring form pan.
Run a knife under hot water, then cut (clean the knife after each cut) and serve the cake!

Intense Chocolate Cheesecake

 Chloe's choice of cake for her birthday- cheesecake

Baker By Nature

For the Crust:

• 1 and 1/2 cups (24 chocolate cookies) like oreos
• 1/4 cup (57g/2 ounces) unsalted butter, melted

For the Ultimate Chocolate Cheesecake:

• 2 cups (340g/12 ounces) bittersweet dark chocolate chips (A)
• 1 and 1/2 pounds (680g/24 ounces) full-fat cream cheese, at room temperature
• 1 cup (198g/7 ounces) granulated sugar
• 1/4 cup (53g/1 and 7/8 ounces) light brown sugar, packed
• 3 Tablespoons unsweetened natural cocoa powder
• 4 large eggs plus 2 egg yolks, at room temperature
• 3/4 cup (170g/6 ounces) heavy cream, at room temperature
• 1 teaspoon vanilla extract

For the Chocolate Ganache:

• 1 and 1/3 cups (226g/8 ounces) semi-sweet chocolate, finely chopped
• 1 and 1/4 cups (12 ounces) heavy cream
• 1/4 cup (57g/2 ounces) unsalted butter, at room temperature, cut into cubes

Instructions

 

For the Crust:

• Preheat oven to 325°F (163°C). Grease the bottom and sides of a 9-inch springform pan. Wrap the outside of the pan in layers of heavy duty aluminum foil. You’ll be placing this pan in a water bath, so be sure the pan has been wrapped from every angle.
• In a medium mixing bowl, combine the chocolate wafer crumbs and melted butter. Pat the mixture firmly into the bottom of the prepared pan. Bake the crust for 10 minutes. Set the pan on a wire rack and cool the crust completely. Leave the oven on.

  For the Ultimate Chocolate Cheesecake:

  • Fill a medium pot one-third full with water and bring it to a low simmer over medium heat.
  • Place a heatproof bowl that will fit on top of the pan snugly, but will not touch the simmering water, on top of the pan. Reduce the heat to low and add the chopped chocolate into the bowl over the pot. Heat until the chocolate is completely melted, stirring occasionally with a silicon spatula. Remove the pot from the heat, leaving the bowl of chocolate over the hot water. Set aside until needed.
  • In the bowl of a food processor (or high-powered blender), pulse the cream cheese until completely smooth, scraping down the sides of the bowl as needed, about 2 minutes. Add in both sugars and cocoa powder and beat smooth. Add in the eggs, egg yolks, and heavy cream and mix until just combined, about 20 seconds. Fold in the chocolate. Finally add in the vanilla and pulse for another 20 seconds.
  • Remove the bowl from the food processor and, using a rubber spatula, stir the filling several times to ensure it’s evenly blended.
  • Scrape the filling over the partially baked crust in the prepared pan.
  • (B) Place the springform pan in a roasting pan or large baking pan. Place the roasting pan in the preheated oven and pour enough hot water into the pan to come 1-inch up the sides of the springform pan.
  • Bake the cheesecake in the water bath for 1 hour and 30-40 minutes, or until the center of the cake is set but still slightly jiggly. The cake will set completely as it cools.
  • Remove the cake from the water bath and  place the pan on a wire rack. Carefully loosen the foil, then immediately run the tip of a knife around the sides of the pan, to prevent the top from cracking. Cool completely (in the pan), then transfer cheesecake to the refrigerator to chill for at least 6 hours before removing from the pan and slicing. 

  For the Chocolate Ganache:

  • Add chopped chocolate to a medium bowl; set aside.
  • In a small saucepan over medium-heat, bring the cream to a low simmer. Pour half of the cream on top of the chocolate pieces and set aside for 1 minute. With a whisk, begin to incorporate the melted chocolate into the cream. Slowly add the remaining cream and continue carefully whisking until smooth and glossy.
  • Add in the butter and use a spatula to stir until the butter is completely melted. The mixture will be dark and glossy. Set aside, at room temperature, until needed.
  • Pour ganache over cooled cheesecake. Set aside until ganache is set, about 1 hour.
  • To serve, slice the cheesecake with a thin-bladed sharp knife, wiping the knife clean between each cut.
  • Store, loosely covered, in the refrigerator, for up to 5 days. 

  (A) I used one 10oz bag of dark chocolate chips. I turned on the stove to cook the cookie crumb crust and I put the new bag of chocolate chips right where the oven emits heat so the oven would melt the chocolate chips so I wouldnt need to do a double boiler or melt the chocolate chips in the mirco.

(B) I did wrap the cheesecake springform pan with a crockpot plastic liner so the cheesecake wouldn't get wet by the water bath. it worked out perfect

Chloe's Cheescake

 Sugar Spun Run

I made and cooked this  recipe on a sunday and had it sit in the fridge till chloe's bday on a Wednesday.

Graham Cracker Crust¹

• ▢1 ½ cups graham cracker crumbs (170g)
• ▢2 Tablespoons sugar
• ▢1 Tablespoon brown sugar (can substitute white)
• ▢7 Tablespoons butter melted

Cheesecake

• ▢32 oz cream cheese² (4pkgs) softened to room temperature (910g)
• ▢1 cup sugar (200g)
• ▢⅔ cups sour cream (160g)
• ▢1 ½ teaspoons vanilla extract
• ▢⅛ teaspoon salt
• ▢4 large eggs room temperature, lightly beaten

Recommended Equipment

• ▢
  9" Springform pan
• ▢
  Mixing bowls
• Amy's thoughts........... (I did end up putting the Springform pan in an oven proof crockpot bag and then i put the springform pan
• in a 9x13 pan full of water. Looks like is wasn't necessary, but my friend Dayna strongly recommeded it.  The cheesecake took forever to cook. It said cook 75 min, but I'm sure I cooked it for at least 1 and 1/2 hours, possibly close to 2 hours. It kept being so jiggily. Finally I looked up another opinion and one chef said with a thermometer check the internal temperature it should be 150 degrees. B/c I cooked it so long the whole top was golden brown, Id rather have golden brown color than food poisioning. It turned out suprisingly super duper delicious. I definitely will use this recipe again.)
• Next time I want to get 10 or so strips of aluminum foil and  place them in the springform pan first  (to help the whole cheesecake come out easily when its all done and cooked)
• I Used a 8'' springform pan b/c thats all i had available to use and i filled the cheesecake to the brim top and I poured the leftover batter into a glass measuring cup and let it cook and we ate that too.)

• Instructions

• Preheat oven to 325F (160C).
• Prepare Graham Cracker crust first by combining graham cracker crumbs, sugar, and brown sugar, and stirring well. Add melted butter and use a fork to combine ingredients well.
• Pour crumbs into a 9” Springform pan and press firmly into the bottom and up the sides of your pan. Set aside.

Cheesecake

• In the bowl of a stand mixer or in a large bowl (using a hand mixer) add cream cheese and stir until smooth and creamy (don’t over-beat or you’ll incorporate too much air).
• Add sugar and stir again until creamy.
• Add sour cream, vanilla extract, and salt, and stir until well-combined. If using a stand mixer, make sure you pause periodically to scrape the sides and bottom of the bowl with a spatula so that all ingredients are evenly incorporated.
• With mixer on low speed, gradually add lightly beaten eggs, one at a time, stirring just until each egg is just incorporated. Once all eggs have been added, use a spatula to scrape the sides and bottom of the bowl again and make sure all ingredients are well combined.
• Pour cheesecake batter into prepared springform pan. To insure against leaks, place pan on a cookie sheet that’s been lined with foil.
• Transfer to the center rack of your oven and bake on 325F (160C) for about 75 minutes. Edges will likely have slightly puffed and may have just begun to turn a light golden brown and the center should spring back to the touch but will still be Jello-jiggly. Don't over-bake or the texture will suffer, which means we all suffer.
• Remove from oven and allow to cool on top of the oven³ for 10 minutes. Once 10 minutes has passed, use a knife to gently loosen the crust from the inside of the springform pan (this will help prevent cracks as your cheesecake cools and shrinks). Do not remove the ring of the springform pan.
• Allow cheesecake to cool another 1-2 hours or until near room temperature before transferring to refrigerator and allowing to cool overnight or at least 6 hours. I remove the ring of the springform pan just before serving then return it to the pan to store. Enjoy!

Chloe Shangai Noodles

Ahead Of Thyme

We served with frozen pot stickers and fresh strawberries and blackberries

For 6 people

i onion cut in long slender slices

3 garlic cloves

 2-3 tablespoon vegetable oil 

2lbs chicken breast (about half a breast), sliced into small narrow strips 

2 tablespoon Chinese cooking wine (I just use olive oil(

2 pkgs  Udon Shanghai chao mian noodles, soaked in warm water for 5 minutes and drained (1)

6-12 brown mushrooms, sliced 

1 tablespoon sesame oil 

2-3 tablespoon soy sauce ½ tablespoon dark soy sauce 

2 teaspoon brown sugar 1 teaspoon white pepper powder 

1 large bunch bok choy chopped, base trimmed and discarded  

mom loves to pour fish sauce on her individual plate b4 she eats

1. Heat oil in large pan over high heat. Add chicken and cook for 2-3 minutes, until it changes colour. Then, add cooking wine and turn the heat down to medium-low.
2. Break the soaked noodles apart with your hands and add them to the pan, along with mushrooms and sesame oil and stir-fry together for 3 minutes, until mushroom is soft and translucent.
3. Add soy sauce, dark soy sauce, brown sugar, and white pepper. Stir for 1 minute.
4. Add bok choy and turn the heat up to medium. Cook until bok choy gets medium soft, about 1-2 minutes. Do not overcook as you want the bok choy to still be firm and not soggy. If the sauce is getting too dry, add a tablespoon of water.
5. Serve hot

11/21/24 i would've liked to have more bok choy

(1) each udon noodle i've used has different directions, so just follow the cooking directions on each package

Nutella Magic Cake

Jo cooks 

4 eggs (at room temperature, separated)
1 cup icing sugar
1 cup Nutella
1/2 cup butter (unsalted, melted but room temperature)
1 teaspoon vanilla extract
1/8 teaspoon salt
2 tablespoon cocoa powder
3/4 cup all-purpose flour (minus 2 tbsp )
2 cups milk (lukewarm)
icing sugar ( for dusting cake)

• Preheat your oven to 325 F (160 C) degrees. Line a 8x8 inch baking dish with parchment paper.
• Separate the eggs and add the egg whites to the bowl of your mixer. Mix until egg whites are stiff. Place the egg whites in a bowl and set aside.Add the egg yolks and icing sugar the the bowl of your mixer and mix together until mixture becomes like a cream and is light pale yellow in color.Add the Nutella, melted butter, vanilla extract, salt, cocoa powder and continue mixing for another minute until well incorporated.With the mixer on low, start adding flour to the mixer, one tablespoon at a time, until all the flour has been incorporated into the mixture.With the mixer still on low, slowly start adding the milk and beat until everything is well mixed together. The mixture should be very thin, almost like a crepe batter.Start gently folding in the egg whites, a third at a time using a spatula. Repeat until all the egg whites have been folded in. They do not have to be completely mixed in, it's OK to still see foamy bits floating around the top of the batter.Pour the batter into the prepared baking dish and bake for 40 to 70 minutes or until the top is browned. The cake should be firm to touch, and should not wiggle.Let cool completely, then place in the fridge for at least 2 hours.Sprinkle some icing sugar before slicing into it.