By now you've probably figured out this "30 Day Challenge" will probably take me longer than thirty days. When you go to school online full time, work a full time job, have a small business on the side, and have a horse, a donkey, and a dog to take care of.....blogging every day is a little hard. But I like the idea of the list still, so I'll continue to use it. Just understand it's a "30 Day Challenge" in name only. ;)
Day Two: A photo of something you ate today
LOL! Let's be honest here, especially if you read my "Confessions of a Food-a-Holic" post, y'all know I am not the type to take the time to photograph my food before I devour it. Who has that kind of time?! I do, however, love food, so I decided to post a recipe instead! Same concept right? Yeah, sure. I keep telling y'all I'm a rebel.
The recipe I am about to share with you is fabulous. It is from my "Hershey's Cocoa Easy Baking" Cookbook, but I've made it enough times it's known as "Sam's Chocolate Cheesecake." My grandmother practically begs me to make one every single Christmas, and my cousin Justin generally takes about half of it for himself. It's soooo super yummy, the crust is homemade (and, personally, my favorite part), and it's not difficult. BUT it is RIIIICHHH. Really. Really. Rich. I suggest taking small pieces or you may throw up from the overwhelming chocolate awesomeness. You're welcome in advance.
Fudge Truffle Cheesecake
aka "Sam's Chocolate Cheesecake"
You will need:
There ya have it. Be warned that if you make it, you are likely to receive any of the following: hugs, squeals of delight, kisses, and/or marriage proposals. Don't say I didn't warn you
-xo
Sam
Day Two: A photo of something you ate today
LOL! Let's be honest here, especially if you read my "Confessions of a Food-a-Holic" post, y'all know I am not the type to take the time to photograph my food before I devour it. Who has that kind of time?! I do, however, love food, so I decided to post a recipe instead! Same concept right? Yeah, sure. I keep telling y'all I'm a rebel.
The recipe I am about to share with you is fabulous. It is from my "Hershey's Cocoa Easy Baking" Cookbook, but I've made it enough times it's known as "Sam's Chocolate Cheesecake." My grandmother practically begs me to make one every single Christmas, and my cousin Justin generally takes about half of it for himself. It's soooo super yummy, the crust is homemade (and, personally, my favorite part), and it's not difficult. BUT it is RIIIICHHH. Really. Really. Rich. I suggest taking small pieces or you may throw up from the overwhelming chocolate awesomeness. You're welcome in advance.
Fudge Truffle Cheesecake
aka "Sam's Chocolate Cheesecake"
You will need:
- Chocolate Crumb Crust (Recipe Follows)
- 2 cups (12oz package) semi-sweet chocolate chips
- 3 (8oz) Packages cream cheese, softened
- 1 (14oz) can sweetened condensed milk (NOT evaporated milk)
- 4 eggs
- 2 teaspoons vanilla extract
- Prepare Chocolate Crust: Stir together 1 1/2 cups vanilla wafer crumbs (I put them in a plastic bag and whack them with a spoon. very stress relieving) 1/2 cup powdered sugar, 1/3 cup Hershey's Cocoa, 1/3 cup melted butter (If the mixture looks too dry, add a tad more butter. It never hurts. Ask Paula Deen). Try not to eat it all before you press it in the bottom of a springform pan. The book says 9 inch, I use a little larger (12....I think...don't hold me to it)
- Preheat oven to 300
- Put your chocolate chips in a microwaveable bowl, and nuke those bad boys for about 1 1/2 minutes, or until they melt when stirred
- Beat the cream cheese in a large bowl until it's good and fluffy. Gradually add the sweetened condensed milk until it's smooth, then add the chips, eggs, and vanilla. Mix it all up. Pour into your crust (**Note, I often have some cream cheese chunks. Don't even stress it. It still tastes like angels frolicking on your tastebuds.**)
- Bake 1 Hour, 5 minutes (or so). Usually I watch the edges, when they become good and done I take it out, even if the center is still SLIGHTLY jiggly (aka, when i stick a fork in the middle it doesn't come out totally clean). It'll cook through when you take it out, you don't want your edges to burn or dry out. Let it cool completely, and stick that sucker in the fridge for a few hours, or overnight is even better if you have that kind of time. (and if you have that kind of time, or that kind of willpower, let me know how you achieve that) Refrigerate your leftovers, if there are any.
There ya have it. Be warned that if you make it, you are likely to receive any of the following: hugs, squeals of delight, kisses, and/or marriage proposals. Don't say I didn't warn you
-xo
Sam