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Chocolate Cream Cheese Pancakes

May 8, 2017 by braytonbb

What you say? Chocolate for breakfast! Yep, we mixed up a batch of chocolate cream cheese pancakes to see what we would get and it looks like these will be on the menu from now on. We figured since you can never have too much chocolate, we made ourselves some buttery chocolate maple syrup as well. I am thinking that Mom might like these on her special day coming up May 14th. Happy Mothers Day to my Mom, Grandma, sister and all you Moms out there. Hope you have a wonderful weekend.

Chocolate Cream Cheese Pancakes – Serves 3 (generously)

1 cup flour, 1/2 C whole wheat flour, 1/2 C cocoa powder, 3 TB sugar, 2 tsp. baking powder, 1/2 tsp. of baking soda, dash of salt, 4 TB melted butter, 2 tsp. vanilla, 2 C skim milk, 2 TB cream cheese (broken in chunks) and 1/3 C dark chocolate chips ( or more if you like 🙂

Chocolate syrup – 1/2 C dark chocolate chips, 2 TB butter and 1/4 C maple syrup.

Combine the flour, cocoa powder, sugar, baking powder, soda and salt together in a mixing bowl. Pour in the melted butter, vanilla and milk and whisk until combined. Fold in chocolate chips and cream cheese.

Heat a frying pan over low to medium heat and coat with a non stick spray. Pour whatever size pancake you like into the pan and cook until easy to flip. Cook until done approx. 2 min. on each side.

While pancakes are cooking, make your syrup. Add all your syrup ingredients to small sauce pan and heat over low to medium heat melted and smooth.

When ready to serve pancakes, top each pancake with a slice of butter and dust with powdered sugar. Drizzle a little syrup over the pancakes or serve on the side.

We served our pancakes with sausage and grapes on the side. This lucky couple enjoyed breakfast delivered to their room. One had the chocolate cream cheese pancakes and the other decided on the breakfast burrito. Perfect choice to share when one wants sweet and one wants savory.

 

Chocolate Cheesecake

April 2, 2015 by braytonbb

I am not sure why I have never had much luck with cheesecake, but this chocolate cheesecake turns out great every time. I have always made cheesecake in a water bath but this one doesn’t call for it. If you are not a chocolate fan, this recipe may not be for you. Covered with a chocolate ganache topping is just fine with me, but it is very rich and decadent so be prepared to be overwhelmed with goodness! Also, cheesecake is always best the next day so plan on two days for this goody.

Chocolate Cheesecake with Ganache Topping – Serves 12 generously chocolate cheesecake

Crust- 9 oz. of finely crushed Oreo cookies and 6 TB of melted butter

Filling – 10 oz.  Ghiradelli 60% Cacao Bittersweet chocolate chips(I have used Nestle semi sweet which is fine, but better chocolate always makes a better product!), 4- 8oz. packages cream cheese at room temp, 1 1/4 C sugar, 1/4 C Ghiradelli unsweetened cocoa (same goes here for brand), and 4 Large room temp eggs.

Topping – 3/4 whipping cream, 5 oz. Ghiradelli chocolate chips and 1 TB sugar

Spray a 10″ springform pan with high sides. Mix your finely crushed Oreo cookies with melted butter and press into the bottom of your springform pan. Bake at 350 degrees for 5 minutes.

While your crust is cooling, melt 10oz. of chocolate chips in the microwave until smooth. You should stir every 30 seconds to prevent from burning. While chocolate is cooling, blend cream cheese, sugar, and cocoa powder until smooth. Make sure there are not any lumps! Pour in chocolate. Add eggs one at a time until blended but do not overblend! Pour cheesecake filling over crust, smooth top and bake for 1 hour until sides are hour and center still looks a bit soft. Do not attempt to open oven door to check on cheesecake! Once done, turn oven off, open oven door and let cheesecake cook until at room temp. Once cool, run knife around the outside of cheesecake between pan to loosen. Cover tightly and chill in fridge overnight.

A few over before serving, make topping. Stir cream, 5 oz. chocolate and sugar in a saucepan over low heat until smooth. Pour over center of cheesecake but leaving edges bare. Chill until topping is set. When ready to serve, remove sides of springform pan.

Hints: If cheesecake cracks in the middle, no worries it will be covered up by the ganache.

To prevent cracking, use room temp. products, do not over beat eggs, and do not open oven door. Cheesecake needs to be cooled gradually. Opening oven door or cooling to quickly are sure ways to crack cake. Of course it will still taste great, but if you are going to go through the work, be patient!

 

Chocolate Covered Cherry Cheesecake Bread Pudding

April 3, 2014 by braytonbb

Chocolate covered cherry cheesecake bread pudding. Wow, thats a mouth full! This is the recipe that I entered into the national bed and breakfast.com contest.  The criteria was make up your own, authentic “sweet” breakfast recipe. We made it to the top 16 but unfortunately, did not  make it past that, as competition was pretty stiff. I love bread pudding recipes because you can make them for a crowd or for just one. When making them for one in these cute little soufle bowls, they puff up so beautifully that I was hoping the picture alone would sway some voters. Though we did not make through, I wanted to share the recipe with you. I hope you enjoy.

Chocolate Covered Cherry Bread Pudding- serves 1chocolate covered cherry cheesecake bread pudding

4 TB. graham cracker crumbs,1/2 TB butter, 1 egg, 1/2 C milk, 1/2 tsp. vanilla, cinnamon and nutmeg, 1 Challah or Hawaiian bread, 3 oz. cream cheese, 1/4 Can cherry pie filling, 1/4 C sugar, and 1/4 C mini chocolate chips

Preheat oven to 325 degrees. Spray an 8oz. ramekin with non stick cooking spray.
Melt butter. Add graham cracker crumbs to melted butter and spoon into bottom of ramekin until it covers the bottom. Pat down.

Whisk together egg, milk, vanilla, cinnamon, nutmeg and 1/3 of the sugar until combined and sugar is dissolved.
Tear bread into pieces (larger rather than smaller) and add to egg mixture. If too soggy, add a little more bread. Mix well.
Put half of the bread mixture on top of the graham mixture.

Combine cream cheese with 1/3 of the sugar (still having 1/3 left) until combined.
Spread cream cheese mixture on top of bread mixture.

Sprinkle about 10 or more chocolate chips on top of cream cheese mixture, depending how chocolaty you like it, you can always add more.
Add cherry pie filling over the cream cheese and chocolate chips.

Place the remaining bread over the top and sprinkle with remaining sugar.
Bake 45-50 minutes. Sprinkle more chocolate chips on the top when done baking. Serve immediately.

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