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Cakes and Cupcakes

S’mores Cobbler

I love S’mores. Naturally, S’mores are meant for summer and summer is meant for S’mores. And you know what? I haven’t even had a single S’more this entire season! I credit that mostly to the heat. It’s been so hot the last thing we want to do is start a fire after the sun goes down. We even took a week-long camping trip in Glacier Park, but fire season has been so bad all fires were banned during our visit. So after our trip, to lessen the pain, I came home and made this S’mores Cobbler. 

Now all summer I have had this intense fruity cobbler craving. I have made several berry cobblers and loved every bite. Since I’ve been craving cobbler and I’ve been craving S’mores, why not put the two together? S’mores Cobbler is a tasty combination of the two treats.

S'mores Cobbler from butterloveandcowboys.com

S'mores Cobbler from butterloveandcowboys.com

S'mores Cobbler from butterloveandcowboys.com

Anything chocolate-y, fudge-y, oo-ey, goo-ey, and topped with ice cream has my name written all over it. S’mores Cobbler is just that! Not to mention we topped it off with a little homemade caramel sauce. A little extra hot fudge would be grand too!

S'mores Cobbler from butterloveandcowboys.com

S'mores Cobbler from butterloveandcowboys.com

Now, I really love S’mores, but what I love even more are homemade treats that incorporate the elements of a S’more. I just couldn’t let the summer slip by without sharing at least one such dessert.  S’mores Cobbler is a great way to end the season!

Recipe adapted from Spicy Southern Kitchen.

S'mores Cobbler
S'mores Cobbler is a chocolate-y, oo-ey, goo-ey dessert, perfectly topped off with ice cream.
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10608 calories
1462 g
749 g
522 g
111 g
214 g
3118 g
7438 g
1057 g
26 g
258 g
Nutrition Facts
Serving Size
3118g
Amount Per Serving
Calories 10608
Calories from Fat 4611
% Daily Value *
Total Fat 522g
804%
Saturated Fat 214g
1072%
Trans Fat 26g
Polyunsaturated Fat 87g
Monounsaturated Fat 171g
Cholesterol 749mg
250%
Sodium 7438mg
310%
Total Carbohydrates 1462g
487%
Dietary Fiber 66g
263%
Sugars 1057g
Protein 111g
Vitamin A
90%
Vitamin C
5%
Calcium
186%
Iron
349%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 2 instant chocolate pudding packets (3.4 oz each)
  2. 2 1/2 cups cold milk
  3. 8-9 full size graham cracker sheets
  4. 1 1/2 cups milk chocolate chips, divided
  5. 1 box devil's food cake mix
  6. 1/2 cup butter
  7. 4-5 cups mini marshmallows
Instructions
  1. 1. Preheat oven at 350 degrees F. Whisk together pudding packets and milk. Place pudding in a greased 9x13 pan.
  2. 2. Spread graham cracker sheets evenly across the top of the pudding. You will have to break some of the sheets to evenly cover everything.
  3. 3. Sprinkle 1 cup of the chocolate chips across the graham crackers. Next, pour the dry cake mix evenly over the chocolate.
  4. 4. Cut the butter into slices and spread evenly on top of the cake mix. Bake 23 minutes.
  5. 5. Remove from oven and gently stir in any dry cake mix. Sprinkle the top with mini marshmallows and then the remaining 1/2 cup chocolate chips. Place under the broiler for 1-2 minutes or until marshmallows are toasted. Turn the oven light on or crack the oven and watch the marshmallows closely! I have over-toasted marshmallows way too many times under the broiler!
  6. 6. Serve warm and top with ice cream. You can also serve with caramel sauce or hot fudge, if desired. Refrigerate leftovers.
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calories
10608
fat
522g
protein
111g
carbs
1462g
more
Butter, Love, and Cowboys http://www.butterloveandcowboys.com/

 

Cakes and Cupcakes

Blueberry Poke Cake

Blueberry Poke Cake has such delicious layers that I couldn’t even tell you which one is my favorite. Before we go into this rad cake though, let me explain what happened with the photos. After a few months of food blogging, I have learned many things I didn’t know when I first started. One of the things I have learned is to take food photos before anybody digs in, especially if we are having company over to help us eat. At the very least, I will set aside a few servings.

Blueberry Poke Cake from butterloveandcowboys.com

We had company over for dessert the night we ate Blueberry Poke Cake. I didn’t get photos taken before our visitors came, because it was a super sunshiny day, and I decided to wait for better lighting. After all, we had an entire 9×13 pan, and only a few people to help us eat it. I told myself there would be plenty of leftovers to photograph.

Apparently I was wrong because there were only about three pieces of Blueberry Poke Cake left, and they weren’t the prettiest. While I can’t say the piece of cake I photographed was too good-lookin’, I promise it’s taste totally made up for it’s looks. Don’t get me wrong, I am absolutely tickled that the cake was almost gone, because that means our visitors enjoyed it, and that is always the goal at my house. It just means I learned a lesson about not procrastinating food photos. Which, by the way, is so easy to do when you just wanna dig in!

Blueberry Poke Cake from butterloveandcowboys.com

Blueberry Poke Cake starts out with a moist cake bottom. I used a cake mix, which is NOT my favorite, but I added a few things to make it extra delicious. Next, I did a homemade blueberry pie filling. Can I just say yum?! Something I love about this Blueberry Poke Cake is that you could do it with any fruit filling you want. I am particularly fond of the blueberry for this cake though, because it reminds me of a tasty cake my school cooks made.

Blueberry Poke Cake from butterloveandcowboys.com

Mmm mmm good!

Blueberry Poke Cake
Blueberry Poke Cake has a moist cake bottom, homemade pie filling, and absolutely fantastic whipped frosting!
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7834 calories
866 g
1789 g
460 g
83 g
203 g
2794 g
5022 g
404 g
1 g
223 g
Nutrition Facts
Serving Size
2794g
Amount Per Serving
Calories 7834
Calories from Fat 4054
% Daily Value *
Total Fat 460g
708%
Saturated Fat 203g
1013%
Trans Fat 1g
Polyunsaturated Fat 53g
Monounsaturated Fat 170g
Cholesterol 1789mg
596%
Sodium 5022mg
209%
Total Carbohydrates 866g
289%
Dietary Fiber 17g
66%
Sugars 404g
Protein 83g
Vitamin A
258%
Vitamin C
39%
Calcium
182%
Iron
47%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
For the Cake
  1. 1 box yellow OR white cake mix
  2. 1 cup sour cream
  3. 1/3 cup vegetable oil
  4. 1/4 cup milk
  5. 4 large eggs
  6. 2 teaspoons vanilla
  7. 1 3.4 oz package vanilla pudding
Blueberry Filling
  1. 2 1/2 cups frozen blueberries
  2. 1/2 cup water
  3. 1/2 cup sugar
  4. 2 tablespoons lemon juice
  5. 1 teaspoon vanilla
  6. 2 tablespoons cornstarch, mixed with 2 tablespoons cold water
Whipped Cream Frosting
  1. 2 cups heavy whipping cream
  2. 8 oz cream cheese, softened
  3. 2 cups powdered sugar
Instructions
  1. 1. Preheat oven at 350 F. Combine all the cake ingredients and mix for about one minute, on low-speed. Scrape down the sides of the bowl and beat another one to two minutes on low-speed. Pour batter into a greased 9x13 pan and bake 30-35 minutes, or until a toothpick inserted into the center comes out clean.
  2. 2. After 20 minutes, poke holes all over the cake with a wooden spoon. Prepare the pudding according to the directions on the pudding package. Spread over top of cake and let it fill in the holes. Place in the fridge.
  3. 3. In a medium-large saucepan, over medium heat, place blueberries, water, sugar, lemon juice, and vanilla. Bring to a low boil. Whisk together the cornstarch and 2 tablespoons cold water. Add cornstarch to the blueberry mixture. Simmer, covered (or else your stove will be a mess) about 3-5 minutes, or until desired thickness is reached. Let cool. Place in the fridge to quicken this. Spread over cooled cake and replace cake in the fridge.
  4. 4. Whip the cream until stiff peaks form. Set aside. Beat cream cheese until light and fluffy. Add powdered sugar and combine. Fold in the whipped cream and spread on top of blueberry filling. Keep cake refrigerated.
Notes
  1. *Recipe adapted from Beyond Frosting- http://beyondfrosting.com/2015/07/09/blueberry-cheesecake-poke-cake/
  2. *Blueberry filling adapted from My Baking Addiction- http://www.mybakingaddiction.com/homemade-blueberry-sauce-recipe/
  3. *Yellow cake recipe adapted from Food.com- http://www.food.com/recipe/sour-cream-yellow-cake-99866
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calories
7834
fat
460g
protein
83g
carbs
866g
more
Butter, Love, and Cowboys http://www.butterloveandcowboys.com/
Cakes and Cupcakes

Reese’s Peanut Butter Brownie Ice Cream Cake

Oh boy. You need this Reese’s Peanut Butter Brownie Ice Cream Cake in your life. It kinda looks all complicated and such but it’s not too bad. It even uses a box brownie mix to make life easier. In fact, the most labor intensive part of the recipe is waiting for it to freeze! I love frozen treats, but the patience of waiting for them to harden in the freezer can be a killer. I always come to the same conclusion though- anything worthwhile in this life is usually worth waiting for.

The original recipe comes from Life, Love, and Sugar. She is always making the most beautiful and tasty looking cakes!  I did decide to trade the Snickers and caramel for Reese’s and peanut butter. The original recipe using the Snickers looks totally drool-worthy, but I didn’t have enough Snickers for the cake. If any of you know me by now, you could maybe have guessed I always have a supply of Reese’s on hand. Thus, the Reese’s Peanut Butter Brownie Ice Cream Cake was born. 

Reese's Peanut Butter Brownie Ice Cream Cake from butterloveandcowboys.com

We had our first mildly hot days this past week. Most days were about 75-80 degrees. Sunday is supposed to be 90. Yikes! My Montana blood doesn’t like 90 degrees. It dreads 90 degrees. I feel hot just thinking about it. Montana sure gets cold in the winter, but it sure is perfect in the summer! Generally speaking, the part of the state I hail from doesn’t top 80-85.  

If your neck of the woods is warming up as well, I highly recommend cooling off with this Reese’s Peanut Butter Brownie Ice Cream Cake! Try saying THAT five times fast. 

Reese's Peanut Butter Brownie Ice Cream Cake from butterloveandcowboys.com

Reese's Peanut Butter Brownie Ice Cream Cake from butterloveandcowboys.com

Reese's Peanut Butter Brownie Ice Cream Cake from butterloveandcowboys.com

Reese's Peanut Butter Brownie Ice Cream Cake from butterloveandcowboys.com

Reese's Peanut Butter Brownie Ice Cream Cake from butterloveandcowboys.com

Reese's Peanut Butter Brownie Ice Cream Cake from butterloveandcowboys.com

Reese's Peanut Butter Brownie Ice Cream Cake from butterloveandcowboys.com

Reese's Peanut Butter Brownie Ice Cream Cake from butterloveandcowboys.com

Reese's Peanut Butter Brownie Ice Cream Cake from butterloveandcowboys.com

Reese's Peanut Butter Brownie Ice Cream Cake from butterloveandcowboys.com

While the name is definitely a mouthful, once you taste Reese’s Peanut Butter Brownie Ice Cream Cake, you will want to keep the mouthfuls coming 😉

Reese's Peanut Butter Brownie Ice Cream Cake
An ice cream cake starting out with a box brownie mix and turning into a splendid chocolate and peanut butter frozen treat!
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11537 calories
1398 g
297 g
612 g
223 g
197 g
2760 g
8682 g
663 g
0 g
365 g
Nutrition Facts
Serving Size
2760g
Amount Per Serving
Calories 11537
Calories from Fat 5340
% Daily Value *
Total Fat 612g
941%
Saturated Fat 197g
985%
Trans Fat 0g
Polyunsaturated Fat 128g
Monounsaturated Fat 237g
Cholesterol 297mg
99%
Sodium 8682mg
362%
Total Carbohydrates 1398g
466%
Dietary Fiber 67g
270%
Sugars 663g
Protein 223g
Vitamin A
74%
Vitamin C
8%
Calcium
147%
Iron
195%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. *1 box brownie mix, plus ingredients on box
  2. 1/4 cup milk
  3. 8 oz cream cheese
  4. 1/2 cup sugar
  5. 1 1/2 cups peanut butter, divided
  6. 8 oz Cool Whip
  7. 2 cups hot fudge sauce (I prefer homemade)
  8. 12 Reese's Peanut Butter cups, chopped (full-size or snack-size)
Instructions
  1. 1. Make brownie batter according to the package directions. Grease two 8-inch pans. One of the pans should be a spring form pan, I used a cake pan for the other, but if you have two 8-inch spring form pans, that would be easiest. Keep in mind you will eventually build the cake in the spring form pan. Whichever pan has the brownie layer you intend to remove, may remove easier if it has a cake board and/or parchment paper. I used neither and just cut the brownie layer in fourths which worked just fine. Bake the brownie batter for 15-20 minutes, or until a toothpick inserted comes out clean, at whatever temperature the box recommends. Cool completely.
  2. 2. Mix milk, cream cheese, sugar, and 1 cup of peanut butter until completely combined. Fold in the Cool Whip, then 8 of the chopped Reese's.
  3. 3. Line the sides of the 8-inch spring form pan you used for one of the brownie layers with parchment paper. Make sure the paper reaches about 1-2 inches above the top of the pan. The cake will be a little higher than the pan.
  4. 4. In that same spring form pan, spread 3/4 cup hot fudge over the brownie. If needed for spread-ability, warm the fudge in the microwave until just liquid enough to spread, but not hot. Melt the remaining 1/2 cup of peanut butter in the microwave for about 20 seconds, this should melt the peanut butter without getting it hot. Drizzle 1/4 cup of the peanut butter over the fudge. Top with half of the peanut butter ice cream.
  5. 5. Next, remove the second brownie layer from the pan it was baked in. As stated above, I just cut it in fourths and removed each piece. Place the brownie on top of the ice cream, hot fudge, and peanut butter layer. Once the cake was assembled, it was not at all visible that I had cut the second brownie layer. Top this layer with 3/4 cup hot fudge, and remaining 1/4 cup peanut butter. Place second half of the peanut butter ice cream on top. Freeze cake completely. I froze it overnight. I would recommend freezing at least 6 hours.
  6. 6. Once frozen, run a knife around the sides of the cake and remove the ring from around the pan. Sprinkle with the remaining 4 Reese's. Drizzle the top with remaining hot fudge and more melted peanut butter for garnish. You may want to replace in the freezer for 10-15 minutes to harden the sauces on top. I like to slice my piece of cake and let it sit about fifteen minutes to soften. While not necessary, but super tasty, we also drizzled our pieces with a little homemade caramel sauce. Enjoy!
Notes
  1. *I recommend using a box brownie mix and not a homemade recipe. In my opinion, box brownie mixes are usually a bit more moist, even after days of sitting out than most homemade recipes. I think the texture of a box brownie mix works better for eating frozen as well. A homemade brownie might be more prone to drying out and harder to bite/chew since this cake is served frozen.
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calories
11537
fat
612g
protein
223g
carbs
1398g
more
Butter, Love, and Cowboys http://www.butterloveandcowboys.com/
Cakes and Cupcakes

Chocolate Truffle Cake

Chocolate Truffle Cake is one of my absolute favorite go-to cakes. I use this chocolate cake base for a lot of different recipes. However, the original recipe is topped with a most luscious chocolate chip frosting! This recipe came from my sister Jessie. She has soooo many fantastic recipes in her arsenal and this one is no exception. 

Last month I made this cake for my mother-in-law’s birthday. Actually, I made this Chocolate Truffle Cake twice for her birthday. In one day. You wanna know why? Because the first time I made it, I forgot one of the most key ingredients-the ingredient that just happens to make this one of the most moistest cakes on earth- sour cream! 

The other sad part is, I didn’t even realize I had forgotten it until I pulled it out of the oven. So I rushed to remake the cake in time for her birthday dessert and popped the incomplete, sour cream-less one in the freezer. I tasted it and it tasted fine so I figured I’d find a use for the flopped cake sometime in the future. 

Wanna know a secret? I despise boxed cake mixes. I can totally do box brownies, but not a cake mix, unless, like this recipe, it is totally souped up! Chocolate Truffle Cake uses a cake mix, pudding packets, and a few other simple ingredients, making this one of the quickest cakes to throw together in the history of birthdays.  I promise, no one will have a clue it all started with a cake mix! And you are talking to a cake mix hater 🙂

Chocolate Truffle Cake from butterloveandcowboys.com

Chocolate Truffle Cake from butterloveandcowboys.com

 

Chocolate Truffle Cake from butterloveandcowboys.com

Chocolate Truffle Cake from butterloveandcowboys.com

Happy Birthday to you!

Although there’s no need to wait until your birthday to bake this beauty 🙂

Chocolate Truffle Cake
A beautiful and moist chocolate cake topped with the most luscious chocolate chip frosting!
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9818 calories
1231 g
1680 g
515 g
127 g
278 g
2621 g
6289 g
909 g
6 g
195 g
Nutrition Facts
Serving Size
2621g
Amount Per Serving
Calories 9818
Calories from Fat 4572
% Daily Value *
Total Fat 515g
793%
Saturated Fat 278g
1391%
Trans Fat 6g
Polyunsaturated Fat 49g
Monounsaturated Fat 146g
Cholesterol 1680mg
560%
Sodium 6289mg
262%
Total Carbohydrates 1231g
410%
Dietary Fiber 41g
166%
Sugars 909g
Protein 127g
Vitamin A
193%
Vitamin C
7%
Calcium
284%
Iron
258%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
For the Cake
  1. 1 box chocolate cake mix
  2. 2 boxes chocolate pudding mix (3.4 oz each)
  3. 2 cups sour cream
  4. 1/2 cup butter, melted
  5. 5 eggs
  6. 2 cups chocolate chips (we prefer milk chocolate)
For the Frosting
  1. 1 1/2 cups sugar
  2. 1/2 cup milk
  3. 1/4 cup butter
  4. 1 1/2 cup chocolate chips (we prefer milk chocolate)
  5. 2 teaspoons vanilla
For the Cake
  1. 1. Preheat oven at 325 F and grease a standard size bundt pan.
  2. 2. Combine cake and pudding mixes. Create a well in the middle and dump sour cream, butter, and eggs into the well. Mix together until very well combined. The batter will be very thick.
  3. 3. Add the chocolate chips and fold into the batter.
  4. 4. Bake 50-55 minutes or until a toothpick inserted comes out clean. Let cool ten minutes and flip onto a serving plate.
For the Frosting
  1. 1. In a medium size saucepan, bring sugar, milk, and butter to a boil. Boil for 45 seconds.
  2. 2. Remove from heat and add in the chocolate chips and vanilla. Stir until smooth. Let cool ten minutes and spread over the cooled cake. Enjoy!
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calories
9818
fat
515g
protein
127g
carbs
1231g
more
Butter, Love, and Cowboys http://www.butterloveandcowboys.com/
Cakes and Cupcakes

Chocolate Chip Cookie Dough Cheesecake

Chocolate Chip Cookie Dough Cheesecake from Butter, Love, and Cowboys

We are cheesecake lovers around here. My Cowboy and myself rate cheesecake as one of our top desserts! We like all different kinds too. I have yet to come across a flavor of cheesecake I didn’t find worth eating. This Chocolate Chip Cookie Dough Cheesecake is no exception. 

About a year in a half ago, my brother and his wife introduced us to The Cheesecake Factory. I had heard good things about it, but the closest one to us is in Salt Lake City, two hours away from where we live, so we had never made a special trip to eat there. While we were visiting them, they invited us to come along with them to try it out. 

It was fantastic.

The food was really good and we had some delicious entree’s there, but the cheesecake. It was a cheesecake lover’s dream! They have so many different flavors. We decided even though The Cheesecake Factory is a ways away from where we live, it is worth the occasional trek to enjoy this tasty restaurant. 

For our fifth anniversary, about a month ago, we were in Salt Lake for the weekend. Needless to say, we made it to The Cheesecake Factory. Twice. Our second visit was just for some more cheesecake though 🙂 

 

Chocolate Chip Cookie Dough Cheesecake from Butter, Love, and Cowboys

After that weekend trip where we indulged in The Cheesecake Factory’s cheesecake twice, I continued to crave cheesecake. So while we were still on our cheesecake high, I decided to make this bad boy. It totally fulfilled that craving. My sister and her family were visiting us for the weekend so she directed me to this delicious recipe. 

First we have a simple graham cracker crust. You can use an Oreo crust if you like, but I really liked this cheesecake with a graham cracker bottom. We fill that crust with a classic cheesecake filling. Next we enrich the filling with a batch of chocolate chip cookie dough. To top it off, we add a smooth covering of chocolate ganache.

Chocolate Chip Cookie Dough Cheesecake from Butter, Love, and Cowboys

I simply adore a layer of ganache on a cheesecake. 

Chocolate Chip Cookie Dough Cheesecake from Butter, Love, and Cowboys

Check out that cookie dough.
Chocolate Chip Cookie Dough Cheesecake from Butter, Love, and Cowboys

As much as we love cheesecake, we love cookie dough too. The combination of those two loves makes Chocolate Chip Cookie Dough Cheesecake a serious treat for us. 

Chocolate Chip Cookie Dough Cheesecake from Butter, Love, and Cowboys

 

Chocolate Chip Cookie Dough Cheesecake from Butter, Love, and Cowboys

 

Chocolate Chip Cookie Dough Cheesecake from Butter, Love, and Cowboys

Chocolate Chip Cookie Dough Cheesecake from Butter, Love, and Cowboys

 

The moral of the story is; if you like cheesecake make a trip to your nearest Cheesecake Factory at least once! And to get your cheesecake fix in between visits, make this cheesecake 🙂

I promise it hits the spot.

Recipe adapted from Taste of Home.

Chocolate Chip Cookie Dough Cheeecake
An indulgent and satisfying cheesecake, stuffed with cookie dough and topped with a chocolate ganache.
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8914 calories
868 g
1925 g
569 g
111 g
332 g
2336 g
3281 g
741 g
5 g
175 g
Nutrition Facts
Serving Size
2336g
Amount Per Serving
Calories 8914
Calories from Fat 5027
% Daily Value *
Total Fat 569g
875%
Saturated Fat 332g
1662%
Trans Fat 5g
Polyunsaturated Fat 28g
Monounsaturated Fat 147g
Cholesterol 1925mg
642%
Sodium 3281mg
137%
Total Carbohydrates 868g
289%
Dietary Fiber 18g
72%
Sugars 741g
Protein 111g
Vitamin A
332%
Vitamin C
4%
Calcium
197%
Iron
108%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
For the crust
  1. 9 whole graham crackers, crushed
  2. 1/3 cup butter, melted
  3. 3 tablespoons sugar
For the cheesecake filling
  1. 3 (8 oz) packages cream cheese
  2. 1 1/2 cups sugar
  3. 1 cup sour cream
  4. 1/2 teaspoon vanilla
  5. 3 eggs, lightly beaten
For the cookie dough
  1. 1/3 cup butter
  2. 1/3 cup sugar
  3. 1/3 cup brown sugar
  4. 1 tablespoon water
  5. 1 teaspoon vanilla
  6. 1/2-2/3 cup flour
  7. 1 1/2 cup milk chocolate chips, divided
For the ganache
  1. 1 cup chocolate chips (we prefer 3/4 milk, 1/4 dark).
  2. 1/4-1/3 cup cream
For the crust
  1. 1. Preheat oven at 350 F. Grease a 9-inch spring form pan. Combine crushed graham crackers, melted butter, and three tablespoons sugar. Mix until combined and press into pan. Bake for ten minutes.
For the cheesecake filling
  1. 1. Beat cream cheese and sugar until smooth. Add sour cream and vanilla. Mix well. Add the eggs and beat on low until just combined. Pour over graham cracker crust.
For the cookie dough
  1. 1. Cream butter and sugars. Add water, then vanilla, and combine. Add flour. If it is too wet after adding 1/2 cup of flour, add up to 2/3 cup. It will be fairly sticky. Fold in 1 cup chocolate chips.
  2. 2. Drop by teaspoon-fulls over cheesecake filling. Gently push the dough beneath the surface of the cheesecake filling.
  3. 3. Sprinkle remaining 1/2 cup of chocolate chips on top of the cheesecake and gently press them in.
  4. 4. Place spring form pan on a cookie sheet and bake at 350 for 45-55 minutes or until a toothpick inserted comes out clean. Cool completely.
For the ganache
  1. Pour chocolate chips into a heatproof bowl. Heat cream in the microwave until hot. I start out with 1/4 cup cream, but if it is too thick will add up to 1/3 cup of cream until I reach the consistency I want. Pour cream over chocolate chips and whisk until smooth. May need to place it in the microwave for thirty more seconds. Spread over cooled cheesecake. Refrigerate until ganache is set and serve! Cover and refrigerate leftovers.
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calories
8914
fat
569g
protein
111g
carbs
868g
more
Butter, Love, and Cowboys http://www.butterloveandcowboys.com/