Chocolate Fudge Frosting

This is the first time I have ever made Chocolate Frosting, but I would recommend this recipe to anyone. It is some of the best frosting I have ever had: Chocolaty, fudgy, spreadable, and has a nice finish. I used this to frost a basic yellow cake that had a Boston Cream filling.

Chocolate Fudge Frosting
Adapted from MarthaStewart.com: http://www.marthastewart.com/recipe/chocolate-buttercream-frosting?comments_page=1

Ingredients:

2 Cups Sugar

1 Cup egg whites (About 6 large eggs)

2 ½ sticks unsalted butter (room temp and cut into pieces)
16 oz Semi Sweet Chocolate chunks

1 tsp Vanilla extract

Instructions:

1. Place chocolate chunks in a heat safe bowl and place over a pot of simmering water. Whisk white chocolate melts, until smooth. Set chocolate aside, and keep pot of water simmering on stove.
2. Place sugar and egg whites in the bowl of an electric mixer. Set this over (but not touching) your pot of simmering water. Whisk constantly until sugar and egg mixture is heated and sugar is dissolved.
3. Attach bowl to an electric mixer fitted with the whisk attachment and continue whisking on med/high speed until cooled and stiff peaks form, about 7 minutes.
4. With the mixer running, add butter, one piece at a time, until completely incorporated. Continue whisking until a light, fluffy cream has formed. Stir in chocolate  and vanilla until well combined.
5. Frost! I used a small silicon spatula to frost an even layer over my cake which worked out perfect. You could definitely fill your piping bag and go to town. This is a really versatile frosting with great texture.
   

FYI:

This recipe provides A LOT of frosting - way more than I needed for my 9” round, two-layer cake. I would suggest this recipe for about 24 cupcakes. If you do use this for cake frosting and have leftovers, pour into small aluminum loaf pans, place in the freezer, and you’ll have fudge for gift giving (…or for eating all by yourself. Whichever).  Wrap loaf pans with cellophane and tie with a tag and a bow, and you’ll have perfect holiday treats.

Awesome White Chocolate Raspberry Cheesecake

I needed something to bring to my boyfriend's family's Christmas party. I wanted it to be kind of impressive so I chose this white chocolate raspberry cheesecake. Since this was my first time ever making a cheesecake I started with a "test-run" cake, and thankfully I did because I really screwed it up. Once I realized the mistakes I made (which were common cheesecake mistakes - important tips are included at the end of this post)) I fixed them and made a beautiful, raspberry swirled cheesecake to bring to the party (which everyone enjoyed!!)!

I got the original recipe from www.allrecipes.com

(I modified the original recipe, thanks to some reviews I read on the site!)

Crust

Ingredients:

• 2 Cups Crushed Oreos
• 1 tbs sugar
• 1/4 Cup melted butter 

1. In a food processor, grind up oreos
2. In a large mixing bowl, mix together cruched cookies, sugar, and melted butter and press into a 9" springform pan

Raspberry Syrup

Ingrediencts:

• 1 10oz package frozen raspberries
• 2 tbs sugar
• 2 tbs cornstarch
• 1/2 cup water

1. In a medium saucepan mix together all ingredients and bring to a boil. Boil for about 5 minutes, and simmer until thick.
2. Strain through a sieve to remove seeds and set aside.

Cake Batter 

Ingredients:

• 1 package Nestle's which chocolate morsels  
• 1/2 cup half and half
• 3 8oz packages cream cheese
• 1/2 cup white sugar
• 3 eggs
• 1 teaspoon vanilla

1. preheat the oven to 325 degrees
2. in a double boiler melt white chocolate chips and gradually adding half and half, stirring constantly. When melted, set aside.
3. in a mixer blend cream cheese and sugar until smooth
4. with a spatula, fold in eggs to cream cheese and sugar mixture one at a time until incorporated.
5. fold in white chocolate and vanilla until incorporated
6. into your springform pan, pour half the batter then about 3 tbs of the raspberry sauce then swirl with a toothpick. pour remaining batter into springform and top with 3 more tbs of raspberry sauce and swirl. save remaining raspberry sauce for garnish
7. bake in the oven for about 55 minutes
8. when 55 minutes are up shut the oven off and don't open the door and let oven and  cake cool for about an hour then take out and cover with aluminum and place in the fridge and let cool completely for about 8 hours.
   

TIPS

• Make sure all ingredients are room temperature. (especially cream cheese and eggs) This is very important. This way everything will blend smoothly.
• Do not over beat batter, This will cause the cake to souffle, and fall in the center. Fold together eggs, chocolate, and vanilla just enough so it is incorporated. Don't beat in with a mixer
• wrap your springform pan with aluminum foil and place in about 1/2" water bath. This prevents cracking and also prevents the edges from cooking more than the center.
• don't open oven door!! 

Follow this recipe and you will have a fabulous, delish desert!