Dark Chocolate Layered Cheesecake

I'm not one of those people who go "crazy" for chocolate. Do I like chocolate? Yes. Do I have an addiction? Not really. Don't get me wrong, sometimes it's the only thing that can make everything in the world seem right again. Perhaps I just like some variety in my desserts. My husband is a total chocolate guy, I never have to guess what dessert he will order. This is one that he loves. I made it and was like "it's ok", he ate the whole thing and wanted more! Rich? Absolutely! If you are one of those crazy chocolate people give it a try :)

Chocolate Crumb Crust~ recipe follows

3 packages (8 ounces each) cream cheese, softened
3/4 cup sugar
4 eggs
1/4 cup heavy cream
2 teaspoons vanilla extract
1/4 teaspoon salt
2 cups (12 ounce package) Hershey's Special Dark Chocolate chips, divided
1/2 teaspoon shortening (do not use butter, margarine or oil)

Prepare Chocolate Crumb Crust. Heat oven to 350 degrees.

Beat cream cheese and sugar in large bowl until smooth. Gradually beat in eggs, heavy cream, vanilla and salt, beating until well blended; set aside.

Set aside 2 tablespoons chocolate chips. Place remaining chips in a large microwave~safe bowl. Microwave at medium (50% power) 1 1/2 minutes; stir. If necessary, microwave an additional 15 seconds at a time, stirring until chocolate is melted.

Gradually blend 1 1/2 cups cheesecake batter into melted chocolate. Spread 2 cups chocolate mixture in prepared crust.

Blend another 2 cups plain cheesecake batter into remaining chocolate mixture; spread 2 cups of this mixture over the first layer. Stir remaining cheesecake batter into remaining chocolate mixture; spread over second layer.

Bake 50~55 minutes or until center is almost set. Remove from oven to wire rack. With knife, immediately loosen cake from side of pan. Cool to room temperature.

Place reserved chocolate chips and shortening in small microwave~safe bowl. Microwave at medium power 30 seconds; stir. If necessary, microwave and additional 10 seconds at a time, stirring until chocolate is melted and smooth. Drizzle over top of cheesecake. Cover; refrigerate several hours until cold.

Chocolate Crumb Crust

1 1/2 cups vanilla wafer crumbs (about 45 wafers, crushed)
1/2 cup powdered sugar
1/4 cup cocoa powder
1/4 cup butter, melted

Stir together cookie crumbs, powdered sugar and cocoa; stir in butter. Press mixture onto bottom and 1 1/2 inches up sides of 9~inch springform pan.

Penne Pasta w/Chicken in a Citrus Vinaigrette

This is a light, refreshing salad. I love the citrus in the dressing along with the subtle Asian flavors. I brought it to a bbq this summer and have some friends requesting the recipe. I know it's the middle of winter, but sometimes we just need a break from all the heavy dishes. This salad is great anytime, as a light meal or as a side. It looks like a lot of ingredients, but it's really easy.

A perfect make ahead dish...it's better when it has some time to rest. I would make it in the afternoon before I took the kids to the pool and we'd have something to eat when we were done. Perfect!

This recipe was adapted from a Sweet Tomatoes recipe.

For the chicken
3 or 4 chicken breasts, boneless and skinless
1 tablespoon orange zest, plus 1 tablespoon zest for the vinaigrette
juice of 1 orange
1 clove minced garlic
2 tablespoons oil

For the vinaigrette
6 tablespoons soy sauce
6 tablespoons red wine vinegar
4 tablespoons water
3 tablespoons light olive oil (extra virgin would be too heavy, canola oil would be a better substitution)
3 tablespoons rice wine vinegar
2 tablespoons Korean teriyaki sauce
2 tablespoons white sugar
1 1/2 tablespoons orange juice concentrate
1 1/2 tablespoons chili garlic sauce
1 tablespoon finely minced ginger
1 tablespoon reserved orange zest

For the salad
1 pound penne pasta, cooked
2 cups carrots, shredded
1 cup cucumbers, quartered and diced
1 cup celery, diced
1/2 cup coarsely chopped cilantro
sesame seeds for garnish

Combine 1 tablespoon of the orange zest, orange juice (not the concentrate), garlic, and oil in a bowl or bag to marinate the chicken in. Add the chicken, and let marinate for 30 minutes. Grill the chicken and set aside.

Combine all the ingredients for the vinaigrette in a large bowl and whisk to thoroughly combine.

Assemble the salad. Cut the chicken at an angle in 1/4 inch slices and cube. Add to the vinaigrette. Add cooked pasta, carrots, cucumbers, celery, and cilantro to the bowl. Mix to evenly coat with dressing. Allow to marinate for 2 hours. Season to taste with salt and freshly ground black pepper. Garnish with sesame seeds.

Triple~Citrus Cupcakes

I have a friend that used to call me Martha Stewart. I'm not going to lie...it drove me nuts! Of course, she meant it as a compliment. Martha Stewart is a great talent. My go~to pie crust is from her along with many tips I've picked up over the years. So, thank you Martha. I guess I just like to be called by my own name. :)

This recipe comes from Martha Stewart's Cupcakes cookbook. It's the first recipe I tried. Did I go to chocolate? Nope, give me a lime and I'm a happy girl.

The glaze and garnish could be made with lime, lemon, or orange. It would even be fun to make all three and see what the favorites are.

3 1/3 cups all~purpose flour
2 teaspoons coarse salt
1 pound (4 sticks) unsalted butter, room temperature
2 cups sugar
3 tablespoons finely grated lemon zest (from 3 lemons)
3 tablespoons finely grated orange zest (from 2 oranges)
3 tablespoons finely grated lime zest, plus more for garnish (from about 3 limes)
1 teaspoon pure vanilla extract
9 large eggs, room temperature

Citrus Glaze (made with lime juice and zest) recipe follows.

Preheat oven to 325 degrees. Line standard muffin tins with paper liners. Whisk together flour and salt.

With an electric mixer on medium~high speed, cream butter and sugar until pale and fluffy, scraping down sides of bowl every few minutes. Add citrus zests. Reduce speed to medium, and add vanilla. Add eggs, three at a time, beating until incorporated, scraping down sides of bowl as needed. Reduce speed to low. Add flour mixture in four batches, beating until completely incorporated after each.

Divide batter evenly among lined cups, filling each three~quarters full; tap tins on counter top once to distribute batter. Bake, rotating tins halfway through, until a cake tester inserted in centers comes out clean, about 20 minutes. Transfer tins to wire racks to cool 10 minutes; turn out cupcakes onto racks and let cool completely.

To finish, dip tops of cupcakes in glaze, then turn over quickly and garnish with zest. Cupcakes are best eaten the day they are glazed; keep at room temperature until ready to serve.

Citrus Glaze (used lime for mine)

1 1/2 cups confectioners' sugar, sifted, plus more if needed
1/4 teaspoon finely grated citrus zest
3 tablespoons fresh citrus juice, plus more if needed

Whisk together all ingredients until smooth. If necessary, add more sugar to thicken or more juice to thin the glaze. Use immediately.