A Winner--Hands Down!

If you have never had chocolate eclair dessert, you don't know what you have missed! It is a super easy dessert to make but it is always a favorite of my guests. It is very creamy and the chocolate icing on top makes it a melt-in-your mouth favorite. Just be sure you make this 6-8 hours before you want to serve it to allow time for the graham crackers to soften. If you haven't chosen a dessert for your special Valentine yet, you're in luck! Assemble today and enjoy tomorrow!

Chocolate Eclair Dessert

2 (3 oz.) pkgs. instant French vanilla pudding
3 c. milk
1 (8 oz.) carton Cool Whip
1 pkg. graham crackers

Mix pudding and milk; fold in Cool Whip. Line a 9x13 pan with graham crackers. Spread 1/2 of pudding mixture over graham crackers. Top with another layer of graham crackers. Spread rest of pudding mixture. Top with one more layer of graham crackers.

FROSTING:

6 tbsp. cocoa
6 tbsp. butter
3 tbsp. corn syrup
3 tbsp. milk
2 tsp. vanilla
1 1/2 c. powdered sugar

Melt cocoa and butter together. Remove from heat and add remaining ingredients. Spread frosting over graham crackers. Refrigerate overnight.

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Great Combination!

Some things just seem to go together. Let's see how you would fill in these blanks:

Desi & ____________
Black & ___________
Abbott & ___________
Bacon & ___________
Salt & ____________

(compare your answers with mine below)

Great combinations just work. One compliments the other and makes it better. One of my favorite combinations is chocolate and raspberries, which is why this chocolate raspberry cheesecake is one of my favorite desserts. Florence, a dear friend from one of our congregations, made this for us several years ago and was kind enough to share the recipe with me. I have made this many times and it's always a big hit.

The recipe calls for a chocolate graham cracker crust. I often opt to buy a Keebler's chocolate crust but this weekend when I made this, I wanted to make my own crust because they are so much better. I had regular graham cracker crumbs. I searched online for a recipe for a chocolate graham cracker crust but all the recipes I found called for chocolate graham crackers which I didn't have. I had regular graham cracker crumbs so I decided to try adding two tablespoons of cocoa to my regular graham cracker crust recipe and it worked out perfectly. I loved the taste of it better than any other chocolate crust I have had. So I now have a keeper!

For the filling, you can either use fresh or frozen raspberries. I prefer to use fresh because they don't make the crust soggy like frozen raspberries will after a day or so in the refrigerator. If I do use frozen, I put them on the cooled crust frozen. They do have a tendency to float when you add the filling but this actually helps because it lifts them off the crust and into the filling.

This is a fun pie to garnish. I put a little chocolate syrup on the plate, place a slice of cheesecake on that, top it with the chocolate whipping cream, a raspberry and a white chocolate heart.

So let's try one more combination: Chocolate and ______________. I have a feeling after you try this recipe, you'll fill that blank in with "raspberries!"

(My answers: Lucy, White, Costello, Eggs, Pepper)

Chocolate Raspberry Cheesecake
6 oz. softened cream cheese
1 can sweetened condensed milk
1 egg
3 T. lemon juice
1 t. vanilla
1 c. fresh or frozen raspberries
1 chocolate cookie crust

Heat oven to 350 degrees. Beat cream cheese until fluffy. Beat in sweetened condensed milk until smooth. Add egg. lemon juice and vanilla and mix well. Place raspberries in prepared crust. Slowly pour cheese mixture over fruit. Bake 30-35 minutes or until center is almost set. Cool thoroughly. Top with chocolate ganache (recipe follows). Chill. Garnish as desired.

Chocolate Ganache
In small saucepan over low heat, melt 2 1-oz. squares semi-sweet chocolate with 1/4 c. whipping cream. Cook and stir until thickened and smooth. Top cheesecake with ganache. Chill.

Click here for a printable version of this recipe.

You Can Always Count on the Contessa

Three years ago on Valentine's Day while we were living in Indiana, we experienced a huge snow storm. Now, in the south (say Tennessee and Kentucky), 3" of snow could be defined as a huge snow storm, but by Indiana's standards, conditions have to be much more severe. We had received at least 10" of snow and then to make matters worse, the wind caused drifts which created some huge problems across roads making them impassable. Most businesses were closed for at least two days. My husband's office was closed which made Valentine's Day memorable and special. Since we were snowed in, I set a beautiful table in front of the fireplace with candles and my china and crystal. I made Jeff's favorite meal (chicken Marsala) and for dessert, I served the Barefoot Contessa's brownie tart. The atmosphere was wonderful, the meal delicious and the dessert absolutely decadent!

I will say that this brownie is not for the chocolate faint of heart. Because it is very rich, a little goes a long way. I like to serve something with intense chocolate flavor with a little sweetened whipped cream. I think it helps balance the sweetness.

So, if you happen to be snowed in, are looking for a great dessert for Valentine's Day or just want to make today special, look no further!

(Note: The recipe says to put the batter in a tart pan, but since I don't have one, I simply used a springform pan which worked just fine.)

My Favorite Chocolate Chip Cookie Recipe

If I had to guess, I would say chocolate chip cookies are probably most people's favorite cookie. The best chocolate chip cookie I have ever had was from Paradise Bakery. Their cookies are thick, gooey and almost impossible to put down. I have tried many chocolate chip cookie recipes in search of that perfect recipe. This one comes pretty close.

Since this makes such a large batch, I normally bake about 24 then use a cookie scoop and scoop the remaining dough onto a large cookie sheet, cover them with foil and freeze them. After they are frozen, I place the dough balls in a freezer bag and put them back in the freezer. Then the next time I'm ready for a delicious warm, gooey, and chewy chocolate chip cookie, all I have to do is let them set out for a little bit to thaw and bake as many as I need.

This is my favorite recipe--maybe it will be yours too!

Chocolate Chip Cookies
1 lb. (4 sticks) butter
2 c. brown sugar
1 1/2 c. sugar
3 eggs
6 c. flour
1 1/2 t. salt
1 1/2 t. soda
4 c. chocolate chips
2 c. chopped nuts

Cream butter and sugars well. Add eggs and beat 3-4 minutes. Sift flour, salt and soda. Add to creamed mixture, beating by hand. Stir in chocolate chips and nuts. Bake at 375 degrees for 8-10 minutes. Cookies won't look done. Let cool for 5 minutes on cookie sheet before removing.

Click here for a printable version of this recipe.