Key Lime Bars

 We love key lime pie.  I found this recipe in the April/May issue of Taste of Home.  It will be a nice addition to some of our spring and summer parties.

1 1/4 C. all purpose flour

30 vanilla wafers, broken into pieces

1/2 C. confectioners sugar

1/2 C. chopped pecans

3/4 C. cold butter, cubed

Cream cheese layer

1 8oz. package cream cheese, softened

1/4 C. sugar

2 tbsp. 2% milk

1 tsp. vanila

Key lime layer

1 1/2 C. sugar

1/4 C. all purpose flour

4 large eggs

1/2 C. Key lime juice

Additional confectioners sugar

Preheat oven to 350 degrees.  In a food processor, combine flour, wafers, confectioners sugar and pecans; cover and process until nuts are fine.  Add butter; cover and pulse until crumbly.

Press into an ungreased 13x9in baking dish.  Bake 15-18 minutes or until lightly browned.  Cool on a wire rack.

In a small bowl, beat cream cheese, sugar, milk, and vanilla until blended; spread over crust to edges of pan.  In another small bowl, combine sugar and flour; whixk in eggs and Key lime juice.  Gently pour mixture over cream cheese layer.

Bake 20-25 minutes longer or until filling is set.  Cool on a wire rack.  Refrigerate 1 hour or until chilled.  Cut into bars.  Just before serving, sprinkle with additiona confectioners sugar.

Air Fryer Apple Pie Egg Rolls

 Here we are back at the air fryer.  Here is a quick dessert.  A little unexpected for sure.

3 C. peeled chopped apples

1/2 C. packed light brown sugar 

2. 1/2 tsp. ground cinnamon, divided 

 1 tsp. cornstarch 

8 egg roll wrappers 

1/2 C. spreadable cream cheese 

Butter flavored cooking spray 

1 tbsp. sugar 

2/3 C. hot caramel ice cream topping 

Preheat air fryer to 400 degrees.  In a small bowl, combine apples, brown sugar, 2 tsp. cinnamon, and cornstarch.  With a corner of an egg roll wrapper facing you, spread 1 scant tbsp. cream cheese to within 1 in.  of edges. Place 1/3 C. apple mixture just below the center of the wrapper.

Fold bottom corner over fill8ng; moisten the remaining wrapper edges with water.  Fold side corners toward the center over filling. Roll egg roll up tightly, press I at tip to seal.  Repeat.

In batches, arrange egg rolls in a single layer on greased tray in air fryer basket; spritz with cooking spray. Cook until golden brown; 5-6 minutes. Turn; spritz with cooking spray.  Cook until golden brown and crisp, 5-6 minutes longer. Combine sugar and the remaining 1/2 tsp. cinnamon; roll hot egg rolls in mixture.  Serve with caramel sauce.

Apple Cinnamon Cake

This is another recipe from the Taste of Home Christmas 2017 Cook Book.  This would be a great hostess gift when visiting during the holidays.  I think I am also going to make it for a shower at work in the next couple of weeks.

1 package yellow cake mix
1 21oz. can of apple pie filling
4 large eggs
2/3 C. canola oil
6 tbsp cinnamon sugar, divided

Glaze:
1 C. confectioners' sugar
1/4 tsp. ground cinnamon
1 to 2 tbsp. water

Preheat oven to 350 degrees.  Grease and flour a 10 inch fluted tube pan.  Combine the cake mix, pie filling, eggs and oil; beat on low speed for 30 seconds.  Beat on medium speed for 2 minutes.  Pour half the batter into prepared pan. Sprinkle with 3 tbsp. cinnamon sugar.  Add the remaining batter and top with the remaining cinnamon sugar.

Bake until toothpick inserted in the center comes out clean 40-45 minutes.  Cool in pan 10 minutes before removing to a wire rack to cool completely.  Mix confectioners sugar, cinnamon, and enough water to reach desired consistency.  Spoon glaze over cake, allowing some to flow over the sides..

Coconut Cake

I made this cake for. Easter last year.  It was a huge hit.  Unfortunately I didn't take a photo.  Guess I will have to make it again.  I found the recipe in Bon Appetit magazine and it was credited to The Shubox Cafe in Cedar Grove, New Jersey.  It reminded me of a coconut cake we had down in Charleston a few years ago.

2 3/4 C. all purpose flour
1 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1 3/4 C. sugar
1 C. (2 sticks) unsalted butter, room temperature
1 C. canned sweetened cream of coconut
4 large eggs, separated
1 tsp. vanilla
1 C. buttermilk
Pinch of salt

Preheat oven to 350 degrees.  Butter and flour 2 9 inch cake pans.  Whisk flour, baking powder, baking soda, and 1/2 tsp. salt in a medium bowl to blend.  Using an electric mixer, beat sugar, butter, and sweetened cream of coconut in a large bowl until fluffy.  Beat in egg yolks and vanilla extract.  On low speed, beat in dry ingredients and then buttermilk, each just until blended.

Using clean dry beaters, beat egg whites with a pinch of salt in another large bowl until stiff but not dry.  Fold beaten egg whites into batter.

Divide cake batter between prepared pans.  Bake cakes until tester inserted into center comes out clean, about 45 minutes.  Cool cakes in pans on racks 10 minutes.  Run small sharp knife around pans to loosen cakes.  Turn cakes out onto racks and cool completely.

Place 1 cake layer on cake plate.  Spread 1 cup cream cheese frosting (recipe below) over cake layer. Sprinkle 1 cup sweetened shredded coconut over the cake layer.  Top with second cake layer.  Spread remaining frosting over top and sides of cake.  Sprinkle remaining coconut over cake, gently pressing into sides to adhere.  Cake can be prepared 1 day in advance.  Cover and refrigerate.  Let stand at room temperature for 2 hours before serving.

2 8oz. packages cream cheese
1/2 C. butter at room temperature
2 C. powdered sugar
1/2 C. sweetened cream of coconut
1 tsp. vanilla

Beat cream cheese in medium bowl until fluffy.  Add butter and beat to blend.  Add sugar, sweetened cream of coconut and vanilla; beat until well blended.

Berry Punch Sorbet

So Summer has come to Chicago...it was 91 or 94 or 97 today depending where in the Chicago metro area you spent your day.  Let's be honest, it was HOT!  Now I am not complaining, just making an observation.  I love summer even when I feel like I am baking walking from the house to the garage.

This is an easy sorbet recipe that you can probably swap out the jello and Kool Aid flavors to make your favorite!

Add 1 1/4 C. boiling water to combined 1/2 C. sugar and 1 3oz. pkg. strawberry Jello in a  medium bowl; stir 2 minutes until completely dissolved,  Stir in 1 1/2 C.  cold water, 1/4 C. fresh lemon juice and 2 tbsp. Kool-Aid Tropical Punch flavor; pour into 9 inch square dish.  Freeze 1 1/2 hour or until thickened.  Stir gelatin mixture and freeze for 4 hours more until firm.

Flake with a fork before scooping into dessert dishes.  Top each serving with berries and Cool Whip.

Blueberry Pecan Galette

This recipe is for the cover item on the July 2015 issue of Bon Appetit.  We're heading to Michigan in a couple of weeks and we'll be bringing back blueberries.  I'll be trying this recipe for sure.  I have some great memories of picking blueberries as a kid.  Maybe we'll take the kids to pick blueberries.

1/2 C. pecans
1 C. plus 2 tbsp. all purpose flour
2 tsp. sugar
1/2 tsp. kosher salt
1/4 tsp. ground cinnamon
1/2 C. unsalted butter, cut into pieces

12oz. blueberries
1 tbsp. cornstarch
1 1/2 tsp. fresh lemon juice
1/4 C. sugar, plus more for sprinkling
All purpose flour
2 tbsp. milk, half and half or heavy cream

Preheat oven to 350 degrees.  Toast pecans on a rimmed baking sheet, tossing once, until fragrant and slightly darkened, 10-15; let cool.  Pulse pecans in a food processor until they are the consistency of coarse meal.  Add flour, sugar, salt, and cinnamon.  Pulse to combine.  Add butter and pulse until mixture resembles coarse meal with a few pea sized bits.

Transfer to a large bowl; drizzle with 4 tbsp. ice water and mix, adding another tbsp. of water if needed, just until mixture comes together.  Gently pat dough into a 6" diameter disk.  Wrap in plastic wrap and chill for at least an hour.

Preheat oven to 375 degrees.  Toss blueberries, cornstarch, lemon juice, and 1/4 C. sugar in a large bowl.

Roll out douh on a lightly floured surface to a 12" round.  Carefully transfer to a parchment lined baking sheet.  Mound blueberries in center of dough, leaving a 2" border.  Fold edges over, overlapping slightly.  Brush dough with milk and sprinkle with sugar.

Bake galette until crust is dark golden brown and filling is bubbling, 45-50 minutes.  Let cool before serving.

Lemony Layered Cheesecake

I found this in the July issue of Food and Wine.  I may try it for dessert this weekend.  I may put a little thyme in it for a new twist.

1 1/2 C. mascarpone cheese
1 C. heavy cream
1 C. prepared lemon curd
Kosher salt
About 20 whole graham crackers
Blueberries for serving

Line a 9x5 inch loaf pan with plastic wrap, allowing 4 inches of overhang.  In a large bowl, using an electric mixer, beat the mascarpone with the heavy cream at medium speed until smooth and just firm; do not overbeat.  Fold in the lemon curd and a pinch of salt.

Spread 1/4 inch thick layer of the lemon cream on the bottom of the pan.  Arrange a single layer of graham crackers on top, breaking them to fit.

 Repeat the layering with the remaining lemon cream and crackers, finishing with a final layer of cream.  Cover the cake with plastic wrap and refrigerate for at least 8 hours or overnight.

Uncover and invert the cheesecake onto a platter.  Remove the plastic wrap.  Serve with blueberries.

Apricot Amaretti Crisp

I have talked about my love of Apricots before.  I had one today...they are approaching their peak.  I could eat 4 or 5 a day, I love them so much.  We have enough Italian markets in the area that finding amaretti cookies shouldn't be too difficult.

1 1/2lbs. apricots, pitted and cut into eighths
1/3 C. packed brown sugar
1/2 tsp. ground nutmeg, divided
Cooking spray
2/3 C. crushed amaretti cookies
2 tbsp. all purpose flour
1/8 tsp. ground cinnamon
Dash of ground cloves
2 tbsp. unsalted butter, melted
1/3 C. heavy whipping cream

Preheat oven to 375 degrees.

Combine apricots, sugar, and 1/4 tsp nutmeg in a bowl; toss well to coat.  Spoon apricot mixture evenly into 6 8oz. ramekins coasted with cooking spray.

Combine remaining nutmeg, cookies and next 4 ingredients (through butter); sprinkle cookie mixture over apricot mixture.  Arrange ramekins on a baking sheet.  Bake at 375 degrees for 25 minutes or until filling is bubbly.

Place cream in a medium bowl; beat with a mixer at high speed until soft peaks form.  Dollop cream over crisps.

Serves 6; per serving, 247 calories, 10g. fat, 4g. protein, 39g. carbs, 3g. fiber, 28mg. cholesterol, 1mg. iron, 47mg. sodium, 36mg. calcium.

Dark Chocolate Bacon Cupcakes

I think I may have found Chris' new birthday cake.  What could be better than chocolate and bacon.  Thank you allrecipes.com!

12 slices bacon
2 C. all purpose flour
3/4 C. plus 1 tbsp. unsweetened cocoa powder
2 C. white sugar
2 tsp. baking soda
1 tsp. baking powder
1/2 tsp. sea salt
2 eggs
1 C. strong brewed coffee, cold
1 C. buttermilk
1/2 C. vegetable oil
This makes 24 cupcakes so if you only have one muffin pan, halve the recipe.

Preheat the oven to 375 degrees.  Line 2 12 cup muffin tins with cupcake liners.  Place bacon in a larges, deep skillet.  Cook over medium high heat until evenly browned.  Drain, crumble, set aside.

In a large bowl, stir together flour, 3/4 C. cocoa powder, the sugar, baking soda, baking powder, and salt.  Make a well in the center and pour in eggs, coffee, buttermilk, and oil.  Stir just until blended.  Mix in 3/4 of the bacon, reserving the rest for garnish.  spoon batter into prepared cups, dividing evenly.

Bake in preheated oven until the tops spring back when lightly pressed, 20 to 25 minutes.  Cool in pan set over a wire rack.  When cool, arrange cupcakes on a serving platter.  Frost with your favorite chocolate frosting and sprinkle with reserved bacon crumbles.  Dust with remaining tablespoon of cocoa powder.

Irish Cream Cheesecake

Well, St. Paddy's Day is right around the corner and for some reason we are cornering the market on Bailey's at my house.  We have a party to go to on Saturday night so I am putting Chris in charge of making this.  I will have to remind him to take some photos too!

1 C. graham cracker crumbs
3 tbsp. granulated sugar
3 tbsp. melted butter
3 8oz. packages cream cheese
1 C. granulated sugar
2 tsp. vanilla
1 C. sour cream
1/3 C. Irish cream liqueur
4 eggs
1 C. sour cream
1/4 C. granulated sugar

Mix together cracker crumbs, 3 tablespoons sugar, and melted butter. Press this crumb mixture into bottom of 9 inch springform pan with 2 3/4 inch high sides. Bake at 350 degrees F (175 degrees) until brown - about 8 minutes. Transfer crust to rack and cool. Maintain oven temperature

Using electric mixer, beat cream cheese, 1 cup sugar and vanilla in large bowl until blended. Beat in 1 cup sour cream and liqueur. Add eggs one at a time, beating just until combined. Pour filling over crust in pan. Bake until edges are puffed, and center no longer moves when pan is shaken, about 1 to 1 1/2 hours. Transfer cheesecake to rack, and cool 10 minutes. Maintain oven temperature

Mix 1 cup sour cream and 1/4 cup sugar in a small bowl until smooth. Press down edges of cheesecake, and spread mixture on top. Bake 10 minutes. Transfer cheesecake to rack and cool. Cover and refrigerate overnight. Release pan from cheesecake. Cut and serve.

Sour Cream Cheesecake

I made this yesterday.  I was asked by a coworker to do some product testing on a new spring form pan with a reservoir attached that you fill with water in order to have the pan's own water bath.  I consider myself a better chef than a pastry chef and I rarely try making cheesecake because I have always thought they were complicated.  I spent the last week researching cheesecake recipes.  I wanted something like a New York cheesecake but not as dense as something from Eli's (no offense, Eli).  This came from allrecipes.com and was perfect.

1 1/2 C graham cracker crumbs (I actually threw graham crackers in my Magic Bullet to crush them)
1/4 C. butter, melted
1 C. granulated sugar, divided
2 eggs, beaten
16oz. cream cheese, softened
1 dash salt
1 1/2 tsp. vanilla, divided
1 C. sour cream (the recipe reads Daisy brand and that is what I happened to have)

Crust: Stir together graham cracker crumbs, melted butter, and 1/4 cup sugar in a medium bowl. Press into the bottom of a 9-inch spring-form pan. Refrigerate the crust while making the filling.

Filling: Combine the cream cheese, 2/3 cup sugar, salt, beaten eggs and 1/2 teaspoon vanilla in a medium bowl. Beat at medium speed for 5 minutes. Pour the filling into the spring-form pan over the graham cracker crumb crust. Bake at 350 degrees for 25 minutes. Cool 30 minutes before adding the sour cream topping.

Topping: Mix the sour cream, 3 tablespoons sugar, and 1 teaspoon vanilla together in a small bowl. Pour and spread on top of the slightly cooled cheesecake. Bake for 10 more minutes at 350 degrees. Cool to room temperature and then place in refrigerator to chill before serving.

Pecan Pie Brownies

Hmmm, brownies are not my favorite things in the world but I have found you can doctor them and make them better.  Yes, I realize that those that worship at the altar of chocolate will find my last comment to be nothing short of heresy but to me there is such a thing as TOO MUCH when you have chocolate.  Let's throw in some pecans and some other stuff and see what happens.  This too, is a Mr. Food recipe.

1 18.3oz. pkg. brownie mix
1/2 C. light corn syrup
3 tbsp. butter, melted
1 tsp. vanilla
1/4 C. light brown sugar
1 C. chopped pecans

Preheat oven to 350 degrees.  Coat a 13x9 inch baking dish with cooking spray.

In a large bowl, prepare brownie mix according to package directions.  Pour into baking dish.  In a medium bowl, combine corn syrup, butter, vanilla, brown sugar, and pecans; mix well.  Drop the pecan mixture by spoonfuls into the batter.

Bake 35 to 40 minutes or until toothpick inserted in center comes out dry.  Cool and then cut into squares.

Chocolate Eclair Cake

If you're local to Chicago, you may remember a gentleman on ABC 7 News named Mr. Food.  He had a spot on the midday and afternoon newscasts...I think on Thursdays where he would have really good recipes.  He retired several years ago and in the last year or two passed away.  I remember how sad I felt when I heard he had passed.  I enjoyed his spots and have several of his recipes.  Someone sent me a PDF of his "Death by Chocolate" recipe book.  This no bake cake is in the book.  Chris loves eclairs...perhaps I will make this treat for him.

1 14.4oz. box honey graham crackers
2 4-serving packages French vanilla instant pudding mix
3 C. milk
1 12oz. container frozen whipped topping, thawed
1 16oz. container ready to spread chocolate frosting (or be a rebel and make your own ganache)  That last note is mine, not Mr. Food's.

Line bottom of an ungreased 9x13 inch baking dish with one third of the graham crackers.

In a large bowl, whisk together pudding mix and milk; add whipped topping, stirring until mixture thickens.

Spread half of the pudding mixture over graham crackers in baking dish.  Repeat layers with one third of graham crackers and remaining pudding mixture.  Top with remaining graham crackers.  Spread with chocolate frosting.  Cover to chill.

Bat Cupcakes

Hair of a squirrel, eye of a newt...OK, this recipe doesn't have those ingredients.  I found this in Taste of Home.  Now that we have little kids in the family, you need fun desserts.  We still have foodies in the family so you need things that taste good.  With some tweaking, this recipe fills the bill for both groups.

Here is the recipe as written.

1 pkg. chocolate cake mix
1 16oz. can chocolate frosting
24 fudge stripe cookies
24 Hersheys kisses
White decorating icing

Prepare and bake cake mix according to package directions for cupcakes.  Cool completely.

Frost cupcakes.  For bat wings, cut cookies in half.  Insert 2 cookie halves into each cupcake.

Gently press chocolate kisses into frosting for heads.  Add eyes with decorating icing.

I made yellow cupcakes; I used a Duncan Hines butter yellow mix.

I also made my own frosting by melting a bag of Nestle morsels and a stick of butter in the microwave for 1 minute 30 seconds.  I stirred the chocolate mixture until smooth, added 1 C. powdered sugar and about 2/3 C. of skim milk.  The frosting needed to be stiff enough to hold the cookies and kisses.  I used my Wilton cake decorating kit to frost the cupcakes.  It's kind of funny because I have only ever used the kit to make deviled eggs!  LOL

Here are some photos of cupcake assembly.  We had them at a party at my Mom's today and they were a big hit.  They were a ton easier than they look.  For best results when breaking the cookies, take the cookie in one hand and break it against a table or counter top.  I found that when I tried to break the cookies in 2 hands, more often than not, I wound up with 3 pieces of cookie!

Frosted cupcakes:

Wings attached:

Finished product:

Apricot Sorbet Float

Is it apricot season yet??  As I type this, it's 46 degrees on May 3rd.  Apricots are one of my favorite fruits.   This looks beyond simple.  I found it in the May issue of Bon Appetit magazine.  I better make this when we're having people over...otherwise I may eat it all myself.  So, I've typed a few sentences and watched the Blackhawks score a short handed goal against the Wild...is it apricot season yet??

1 C. sugar
1lb. apricots plus more for serving, pitted and sliced
3/4 C. sparkling wine, plus more for serving

Bring sugar, 1lb. apricots, 3/4 C. sparkling wine and 2 C. water to a boil in a medium sauce pan.  Reduce heat and simmer, stirring occasionally until apricots are very tender; 10-15 minutes.  Let cool completely.

Transfer apricot mixture to a blender, and puree until smooth.  Add water to apricot mixture until it measures 4 cups.  Transfer mixture to a large shallow baking dish.  Freeze until solid, at least 4 hours.

To serve, scoop sorbet into dishes and top with additional apricots and some sparkling wine.

Chocolate Amaretto Mousse

This was the dessert made in the cooking class we took at the Chopping Block.  As you can see, it was an amazing meal...almost too rich for me but I managed!  We subbed Kahlua for the Amaretto and it was really good.  I really think you can use any liqueur you desire.  This recipe as written serves 4.

1/4lb. semisweet chocolate
2 tbsp. unsalted butter
3 eggs, separated
1 tbsp. Amaretto
3 tbsp. granulated sugar
1/3 C. heavy whipping cream

Bring an inch of water to boil in a saucepan.

Place chocolate and butter in a large bowl or bain marie that will fit on top of the saucepan without touching the water.  Turn off the heat and place bowl on top of the saucepan.  Allow the mixture to melt, stirring occasionally, until smooth.  Remove the bowl from the pot.

Whisk in the egg yolks, one at a time, and add the liqueur.  Set aside until cool to the touch.

Place the heavy whipping cream in a large mixing bowl.  Whip by hand or with an electric mixer until very soft peaks form.  Do not overwhip.

In a separate clean bowl, beat egg whites using an electric mixer and clean beaters until they become foamy.  Gradually add sugar while continuing to beat.  Keep whipping until the whites form shiny soft peaks.

Gently fold egg whites into chocolate mixture, one third at a time, until almost incorporated.  Fold in whipped cream until no streaks appear.

Place mousse into individual serving dishes or one large serving bowl.  Chill thoroughly, about 2 hours. Serve cold.

Lemon Brownies

This was another dish I made for my nephew's birthday party.  While I love chocolate, I am always looking for different desserts that don't included chocolate.  This was another hit.  I found it on Pinterest courtesy of a woman named Rita May.  Her blog is called Rita's Recipes and it has some great stuff on it.  I used a little more zest (close to 2 tbsp.) than the recipe called for because I love the way zest makes the flavor pop.

3/4 C flour

3/4 C sugar

1/4 t salt

1 stick butter, soft

2 eggs

juice from 1/2 lemon (about 1T)

zest from 1/2 lemon (about 1t)

Combine the flour, sugar and salt in a large bowl.  Mix in the softened butter.  In another bowl whisk the eggs with the lemon juice and zest.  Add to the larger bowl and mix well.  Pour into prepared 8X8 brownie pan.  Bake at 350 for 25 minutes.  You can double the recipe and bake in a 9X13 pan for 30 minutes.  Remove and let cool, then glaze.

Glaze

1/2C powdered sugar

1 T lemon juice

additional lemon zest

Stir together.  Pour over brownies.

Bing Cherry Sorbet with Prosecco

I can't speak for everyone but I wait patiently for the couple of weeks in late June and early July when cherries are in season.  Even as an adult, I am unable to stop eating them until my stomach starts to ache!  We used to get them from a fruit stand it West Central Michigan called Cherry Point.  We don't get up there all that often anymore but I can get decent cherries at the Poot...and most likely Prosecco too!  Stay tuned for the review of this recipe.

1 C. sugar
2/3 C. water
4 C. pitted fresh Bing cherries (about 1 1/3 pounds)
3 tbsp. amaretto
2 tbsp. fresh lime juice
2 2/3 C. prosecco or other sparkling white wine, chilled

Combine 1 C. sugar and 2/3 C. water in a 2 cup glass measuring cup.  Microwave on high for 2 minutes.  Cool completely.  Place sugar syrup, cherries, amaretto, and lime juice in a blender; process 1 minute or until smooth.  Pour mixture into the freezer can of a tabletop ice cream freezer; freeze according to manufacturers' directions.  Spoon sorbet into a freezer safe container; cover and freeze for 4 hours or until firm.  Pour 1/3 C.  prosecco into each of 8 chilled dessert bowls.; spoon about 1/3 C. sorbet into each bowl.  Enjoy!

Serves 8: cal: 214, fat: .2g, protein: .8g, carb: 41g, fiber: 1.6g, chol: 0mg, iron: .3mg, sodium: 0mg, calc: 11mg.

Easy Flourless Chocolate Cake

I made this for Chris today.  I found the recipe on allrecipes.com  It was the easiest recipe for flourless cake that I have found.  In spite of the record breaking May heat (Hello hottest Memorial Day since records have been kept), the cake set up so nice and it was OUTSTANDING.  I am sad I did not take a photo of the whole cake.  I did take a quick picture of the leftovers though.

That was a 10 inch cake when we got started.  I supposed you could include the caramel sauce that was in the original recipe but with today's meal (dogs, brats, hamburger and tons of trimmings) the caramel sauce almost seemed too much.  Another time probably.

1 C. butter
8oz. semisweet chocolate, chopped  (I used 3/4 semisweet morsels and 1/4 bittersweet chocolate
1 1/4 C. white sugar
1 C. unsweetened cocoa
6 eggs

1.  Preheat the oven to 350 degrees F (175 degrees C). Butter the bottom of a 10 inch springform pan, and line with parchment paper.
2. Melt the butter in a large saucepan over low heat. Stir in chocolate, and continue to stir until almost melted. Remove from heat, and stir until melted and smooth. In a large bowl, stir together 1 1/4 cups sugar and the cocoa powder. Whisk in the eggs until well blended, then whisk in the chocolate and butter. Pour the batter into the prepared pan.
3. Bake for about 45 minutes in the preheated oven. The cake is ready when the edges have nicely puffed and the surface is firm except for a small spot in the center that will jiggle when the pan is gently shaken. Cool cake in the pan over a wire rack. Run a knife around the sides of the pan to loosen the cake, then remove the sides of the pan, and invert onto a serving plate. Remove the parchment paper.                     

I dusted the cake with powdered sugar but here is the recipe for the caramel sauce.

1 1/2 C. white sugar

1/4 C. water

1 1/2 tsp. fresh lemon juice

1 C. heavy cream

2 tbsp. unsalted butter

1. In a heavy saucepan, stir together 1 1/2 cups of sugar, water, and lemon juice. Bring to a boil over medium heat, and cook without stirring until the syrup is a deep amber color. For an accurate color check, dip a metal spoon into the syrup and lift it out of the pan to check the color. Once the syrup is amber, remove from the heat. Gradually stir in the cream. The mixture will bubble vigorously. If lumps form, stir gently over low heat to dissolve them. Stir in 2 tablespoons of butter.
2. Cut the cake into wedges while warm, and serve with caramel sauce spooned over it. You can also chill the cake and sauce, then warm again before serving.                

Ricotta Cheesecake

This recipe would definitely not make my WW list.  We made a cheese cake similar to this when I worked at Circle Pastry Shop years ago.  It was the size of a full sheet tray and probably weighed 25lbs.  This smaller version will be easier to maneuver in and out of the oven.

2 15oz. containers whole milk ricotta cheese
1 tbsp. unsalted butter @ room temperature
1 tbsp. plus 1 C. sugar
3 tbsp unseasoned dry bread crumbs
2 8oz. packages cream cheese @ room temperature, cut into cubes
2 large eggs
2 tbsp. salt free matzo meal
1 tbsp. fresh lemon juice
2 tsp. vanilla
2 1/2 tsp. lemon zest
1/8 tsp. kosher salt
Powdered sugar for dusting

Put ricotta in a large fine mesh strainer set over a bowl.  Drain for 30 minutes.

Arrange rack in lower third of the oven and preheat to 350 degrees.  Grease 8 inch springform pan with butter.  Mix 1 tbsp. sugar and bread crumbs in a small bowl; sprinkle over buttered pan to coat.  Tap out excess crumbs.

Transfer ricotta to a food processor.  Puree for 15 seconds.  Scrape down sides of processor, puree until smooth.  Add the remaining sugar and all other ingredients, puree, scraping down sides occasionally, until smooth, about 30 seconds.  Scrape batter into prepared pan.

Back cheesecake until golden brown and just set, about 1 hour 15 minutes.  Transfer to a rack and let cool in pan (cake will fall slightly).  Refrigerate uncovered until cool, about 3 hours.  Then cover and chill overnight.  To serve, wrap a warm towel around pan to release the cake.  Remove pan sides.  Dust with powdered sugar.  Cut into wedges.