STRAWBERRY CHOCOLATE CHIP COOKIES
Strawberry Chocolate Chip Cookies- These homemade Strawberry Chocolate Chip cookies are loaded with fresh strawberries and milk chocolate chips.
Provided by Alyssa Rivers
Number Of Ingredients 11
Steps:
- Preheat oven to 370F degrees. Line two large baking sheets with parchment paper or silicone baking mats. Set aside.
- Whisk together the flour, baking soda, and salt in a medium size bowl. Set aside.
- In a large bowl, using an electric or stand mixer, cream together the butter, granulated sugar, light brown sugar, and vanilla extract until combined.
- Add eggs one at a time, mixing between each egg.
- Add flour mixture and mix until just combined. DO NOT OVERMIX!
- Using a spatula, stir in fresh strawberries and chocolate chips until combined.
- Using a cookie scoop/ice cream scooper, scoop dough into balls about 2 Tablespoons each and place onto prepared baking sheet.
- Bake for 10 minutes, rotate baking sheet clockwise and bake for additional 4-5 minutes or until golden brown around the edges.
- Immediately after taking cookies out of the oven, place additional chocolate chips on top of cookies and let cool for 5 minutes on baking sheet before moving them to a wire rack.
Nutrition Facts : Calories 213 kcal, Carbohydrate 30 g, Protein 3 g, Fat 9 g, SaturatedFat 6 g, Cholesterol 43 mg, Sodium 153 mg, Fiber 1 g, Sugar 16 g, ServingSize 1 serving
STRAWBERRY SWIRL CHEESECAKE BARS
Steps:
- HEAT oven to 350 degrees F. Spray 13 x 9-inch baking pan with no-stick cooking spray.
- BLEND strawberries in blender container until smooth. Transfer to saucepan; add cornstarch. Cook and stir until thickened. Cool.
- COMBINE graham cracker crumbs and butter in small bowl; press firmly into bottom of prepared pan.
- BEAT cream cheese until fluffy in large bowl. Gradually beat in sweetened condensed milk until smooth. Add eggs, lemon juice and vanilla; mix well. Pour over crust.
- DROP strawberry mixture by spoonfuls over batter. Gently swirl with knife or spatula.
- BAKE 25 to 30 minutes or until center is set. Cool. Chill. Cut into bars.
STRAWBERRY CHOCOLATE CHIP CAKE WITH STRAWBERRY ICING
Have you ever made a recipe that you just weren't sure about? Even while I was baking this, I didn't know if it would be good or not. I had the idea to change up the recipe for Tuxedo Bars and I had a strawberry cake mix in the pantry. Chocolate and strawberries go together, right? I asked about the cake on Facebook, just to see if others thought it sounded good. I also wanted to know what kind of icing to put on it. I couldn't decide between chocolate, vanilla or strawberry. After reading all the opinions or friends, I decided to go with strawberry icing. The result was marvelous! The fresh strawberry frosting really set off the cake and the mini chocolate chips gave it just enough chocolate flavor. This make a 15x10-inch sheet cake, so it's great for a crowd. But I think it would also freeze well, if you have more than you can eat.
Provided by ElizabethKnicely
Categories Dessert
Time 35m
Yield 1 10x15-inch sheet cake or about 30 cupcakes, 24 serving(s)
Number Of Ingredients 10
Steps:
- Mix all ingredients for the cake, except the chocolate chips, with an electric mixer until well combined.
- Fold in the chocolate chips.
- Pour into a greased 10x15-inch baking pan or 30-48 cupcake tins lined with cupcake papers.
- Bake at 350°F for about 25 minutes for a sheet cake or 18-22 minutes for cupcake, or until toothpick comes out clean.
- Cool completely.
- Beat the butter for the frosting with electric mixer.
- Add powdered sugar and beat.
- Add strawberries and vanilla.
- If needed to make the icing spreadable, add a bit of milk a teaspoon at a time.
- Spread icing on cake or pipe icing onto cupcakes.
- Store in the refrigerator.
Nutrition Facts : Calories 178, Fat 8.2, SaturatedFat 4.9, Cholesterol 28.2, Sodium 50.3, Carbohydrate 26.8, Fiber 0.7, Sugar 24.4, Protein 1.6
CHOCOLATE CHEESECAKE
Chocolate Cheesecake made in a rich and creamy New York style with sour cream and an Oreo Crust, plus water bath instructions to prevent cracking.
Provided by Sabrina Snyder
Categories Dessert
Time 1h5m
Number Of Ingredients 9
Steps:
- Mix the Oreo cookies and butter in a medium bowl then press the crumb mixture into a 9" springform pan up the sides 1" high and refrigerate for 20 minutes.
- Melt chocolate chips in microwave in 30 second increments (total of 90 seconds), stirring each time in between until completely smooth.
- In your stand mixer add the cream cheese, sugar and flour until completely smooth (this is why we need softened cream cheese, if it is too cold you'll have small chunks of cream cheese here).
- Add in the eggs one at a time until each one is fully mixed in, then with the mixer going on low speed pour in the melted chocolate.
- Add in the sour cream and vanilla until smooth, then pour the mixture carefully into the chilled springform pan.
- Set the bottom of the cheesecake in foil (read water bath directions above) and place in water bath, then place in oven.
- Bake in a preheated oven at 350 degrees F (175 degrees C) for 55 - 60 minutes.
- Open the door to the oven about 4-5 inches and let cool for 2 hours in the partially opened oven before removing and refrigerating for 4-6 hours before serving.
Nutrition Facts : Calories 435 kcal, Carbohydrate 48 g, Protein 13 g, Fat 22 g, SaturatedFat 11 g, Cholesterol 74 mg, Sodium 590 mg, Fiber 2 g, Sugar 36 g, ServingSize 1 serving
STRAWBERRY & WHITE CHOCOLATE CHEESECAKE
A fruity cheesecake with whirls of white chocolate that looks almost too pretty to eat. Works really well if you exchange the strawberries for raspberries and the white chocolate for dark.....Scrummy!!
Provided by English_Rose
Categories Cheesecake
Time 4h20m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- Put the crackers in a plastic bag and bash with a rolling pin until they resemble breadcrumbs.
- Mix the crumbs together with the softened butter and press firmly onto the base and sides of a 8in springform tin. Refrigerate until needed.
- Melt the white chocolate in a bowl in the microwave and set aside until needed.
- Beat together the cream cheese and mascarpone or creme fraiche until smooth and thick.
- Add the strawberries to the cheese mixture with the melted white chocolate and mix.
- Spoon the cheesecake filling into the base.
- Level the top and chill for about 4 hours until set.
CHOCOLATE CHIP CHEESECAKE CAKE
This cake has two layers of vanilla chocolate chip cake with a full layer of chocolate chip cheesecake in the middle!
Provided by RecipesForHolidays.com
Categories Desserts
Time 2h15m
Number Of Ingredients 18
Steps:
- PREPARE THE CHEESECAKE:Preheat the oven to 325 degrees F. Spray a 9-inch springform pan with nonstick spray and line the bottom with a round of parchment paper. In a large bowl, use an electric mixer to mix the cream cheese- blend until it is nice and smooth and creamy. Mix in the sugar and salt and blend for 2 minutes, scraping down sides of the bowl as needed. Add the eggs, one at a time, blending after each addition. Finally, mix in the sour cream, whipping cream and vanilla. Mix until smooth. Stir in the chocolate chips. Pour the batter into the prepared pan. Bake the cheesecake for 45 minutes. It should be set to the touch and not jiggly. Remove the cheesecake from the oven and let it cool on a wire rack for at least an hour. When it has cooled, place the pan into the freezer and let the cheesecake freeze completely. This can be done in several hours- or overnight. PREPARE THE CAKE LAYERS: Preheat oven to 350°F. Grease and flour two 9-inch round pans. It's easiest to get the cake out of the pans if you line them with rounds of parchment paper too. In a large bowl, use a hand mixer to combine the cake mix, water, oil and egg whites. Add the chocolate chips, and stir into the batter until well blended. Divide the batter evenly between the prepared pans. Be sure to fill them 3/4 to 1-inch below the top of the pan. Bake 30 to 35 minutes, or until a toothpick inserted into the center comes out clean. Watch closely- check after 35 minutes and then every 5 minutes until they test done. Let cool for about 20 minutes, and then turn the cake layers out onto cooling racks to cool completely. PREPARE THE FROSTING: In a large bowl, using an electric mixer on medium-high speed, beat the powdered sugar, cream cheese, butter and vanilla until it is smooth and creamy (do not over beat). ASSEMBLE THE CAKE: Place one cake layer into the center of a cake plate or platter, and spread a thin amount of frosting on top. Remove the cheesecake from the freezer, take off the sides of the pan, and slide a knife under the parchment to remove the cheesecake from the pan. Peel off the parchment. Measure your cheesecake layer against the cake layers. If the cheesecake layer turns out to be a slightly larger round than your cake, move it to a cutting board and gently shave off some of the exterior of the cheesecake to get it to the same size as your cake layers. Place the cheesecake layer on top of the first cake layer, and spread a thin amount of frosting on top. Place the 2nd cake layer on top of the cheesecake. FROST THE CAKE: Use a long, thin spatula to cover the cake completely with a thin and even layer of frosting. Once the first layer of frosting is applied, add more to cover bare spots. Start by adding a large scoop of frosting onto the top of the cake. Use a long, thin spatula to spread the frosting evenly across the top and then spread it down the sides of the cake too. You can use a piping bag to add a decorative edge. Add chocolate chips decoratively on the top and sides of the cake. Keep this cake refrigerated until ready to serve. Keep leftovers refrigerated too.
Nutrition Facts : Calories 609 calories, Carbohydrate 62 grams carbohydrates, Cholesterol 104 milligrams cholesterol, Fat 39 grams fat, Fiber 1 grams fiber, Protein 7 grams protein, SaturatedFat 21 grams saturated fat, ServingSize 1, Sodium 445 grams sodium, Sugar 48 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 15 grams unsaturated fat
STRAWBERRY AND WHITE CHOCOLATE CHEESECAKE
An easy to make strawberry and white chocolate cheesecake for those with a sweet tooth
Provided by Becca Kingston
Time 1h
Yield Serves 12
Number Of Ingredients 0
Steps:
- Equipment: 21cm loose-bottomed tin Baking Parchment Freezer Bag Chopping Board Rolling Pin Large Bowl Wooden Spoon Spatula Blender Sieve
- Base: 1. Butter and line the loose-bottomed tin with baking parchment. 2. Put the digestives into the freezer bag and use the rolling pin to crush them into crumbs. 3. Pour the digestives into the lined tin and shake the tin gently so that the crumbs cover the base. 4. Pour the melted butter over the crumbs and use your fingers to mix them thoroughly. 5. Leave to chill in the fridge for an hour.
- Filling: 1. Put the cream cheese and icing sugar into a bowl and beat with and wooden spoon/electric mixer. 2. Pour in the melted chocolate and keep beating the mixture until it is completely combined. 3. Pour the mixture onto the base and use the spatula to spread the mixture evenly (make sure that there aren't any air bubbles). 4. Leave the cheesecake in the fridge overnight.
- Un-Moulding: 1. Take the cheesecake out of the fridge and leave it for 20-30 mins. 2. Place the cake on top of a can and carefully pull down the sides of the tin. 3. Carefully slide the cheesecake of the base of the tin and out of the baking parchment, onto a plate.
- Topping: 1. Puree half of the strawberries with a blender and mix with 25g icing sugar and 1 tsp water. 2. Sieve the mixture. 3. Place the remaining strawberries on top of the cheesecake and pour the mixture over it. 4. Pour over the melted chocolate or sprinkle on some icing sugar.
STRAWBERRY CHOCOLATE CHIP CHEESECAKE
I love to make cheesecakes, and what's better than a combo of fruit and chocolate? Bake this one up and enjoy. We do!
Provided by Sharon Whitley
Categories Other Desserts
Time 1h30m
Number Of Ingredients 13
Steps:
- 1. Prepare pastry crust. Cream butter and sugar in small mixer bowl; blend in egg. Add flour mix well. Spread dough on bottom and 1 1/2 inches up side of 9 inch springform pan. Bake at 450 for 5 minutes. Cool.
- 2. Beat cream cheese and sugar in large mixer bowl until smooth. Puree strawberries with syrup in food processor or blender; add to cream cheese mixture. Blend in flour, eggs, strawberry extract and food color. Stir in mini chocolate chips.
- 3. Pour into prepared crust. Bake at 450 for 10 minutes; without opening oven door, decrease temperature to 250 and continue to bake for 50-60 minutes or until set. Cool; loosen cake from side of pan. Cover; chill several hours or overnight. Serve topped with sweetened whipped cream and strawberries if desired.
CHOCOLATE CHIP CHEESECAKE COOKIES
You will love the soft texture and creamy flavor of these delectable chocolate chip cheesecake cookies that take a classic cookie and make them even better. Inspired by: Sweet Spicy Kitchen
Provided by Stephanie Keeping
Categories Dessert
Time 1h
Number Of Ingredients 11
Steps:
- In a medium bowl, add the flour, baking soda, baking powder, and cornstarch. Whisk together, then set aside.
- In a large mixing bowl, beat together the butter and cream cheese until light and fluffy (about 2 minutes on medium speed).
- Add vanilla extract and eggs and beat together until combined. Use a rubber spatula to scrape the sides of the mixing bowl.
- Add in powdered sugar and continue beating to combine and make a fluffy batter.
- Turn the mixer on low and gradually add the dry ingredients and the heavy cream and mix to combine.
- Beat in ½ cup of mini chocolate chips just until combined.
- Cover dough with plastic wrap and chill for 30 minutes in the refrigerator.
- Preheat the oven to 350°F and line baking sheets with parchment paper.
- Use a cookie scoop to make balls from the chilled dough. Space 2 inches apart on prepared cookie sheets. Place the cookie sheets into the freezer for 5 minutes.
- After 5 minutes, remove the cookie sheet from the freezer and quickly roll each ball of dough between the palms of your hands to form a smooth ball. Press each ball gently on the top to flatten slightly. Sprinkle additional mini chips over the tops of the cookie dough.
- Bake for 9 to 10 minutes until the dough has spread into smooth cookies, and the cookies are just barely beginning to brown on the bottom edges.
- Transfer cookies to a cooling rack and let them cool.
Nutrition Facts : Calories 201 kcal, Carbohydrate 25 g, Protein 3 g, Fat 10 g, SaturatedFat 6 g, TransFat 1 g, Cholesterol 39 mg, Sodium 95 mg, Fiber 1 g, Sugar 12 g, UnsaturatedFat 4 g, ServingSize 1 serving
CHERRY CHOCOLATE CHIP CHEESECAKE
Looking for a new dessert recipe? This Cherry Chocolate Chip Cheesecake is an easy, no-bake cheesecake that will have your guests begging for more. It has all of the flavors of cherry and chocolate chip cookies in a creamy cheesecake with a graham cracker crust.
Provided by Jill
Categories Dessert
Time 20m
Number Of Ingredients 17
Steps:
- Line the bottom of a 7-inch Spring-form pan with Parchment paper, and set it aside. Place the Oreo Cookies (the whole cookie, including the middle icing) in a food processor, or blender, and pulse until you have fine crumbs. Pour the crumbs into a bowl. In a separate bowl, add the butter, and melt in the microwave. Pour the melted butter over the crumbs, and stir to coat crumbs in the butter. Pour the crumbs into the Spring-form pan, and press crumbs down evenly to form the crust. Place the pan in the freezer.
- In the mixing bowl of a stand mixer, place the softened Cream Cheese, Greek Yogurt, and Vanilla, and mix on low until well blended. Add the Sugar, and Cherry Syrup, and mix until smooth. Add about a teaspoon of the Cherry Pink Food Coloring Gel, and blend until the Cheesecake batter is all one color, scraping down the sides of the mixing bowl, and blending until smooth and color desired is achieved. Add the Mini Chocolate chips, and blend on low for a few seconds.
- Make the Frosting: In the mixing bowl of a stand mixer, add the softened Butter, and softened Cream Cheese, and blend on low until smooth and creamy. Add the Powdered Sugar a little at a time until it's all blended. Scrape down the sides of the mixing bowl, and blend until the frosting is completely mixed. Divide the Frosting evenly into two separate bowls. In one bowl, add the Cocoa, and stir well to blend. Add the Brown Food Coloring Gel a few drops at a time, and stir to blend. In the other bowl, add a few drops of the Cherry Pink Food Coloring Gel, and stir until completely blended.
- Using Plastic wrap (Glad wrap) tear off a piece about 10 inches wide, and place the Frosting length-wise in the middle of the plastic wrap; it will look like two long ribbons of Frosting. Then, roll the plastic wrap around the Frosting, making sure to keep it long, or length-wise like a long ribbon. SEE PHOTO - Snip the end off of the Plastic wrap, on one end only, and place it in a Pastry bag with the large Star Tip. Pipe the Frosting onto the edges, and center of the Cheesecake, in large dollops, using a swirl, and bring it up to a point. Place the Sugared Cherry Gelle slices on top of the Frosting, (See photo) and sprinkle with additional Mini Chocolate Chips. Serve, and Enjoy!
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5/5 (1)Estimated Reading Time 5 minsCategory BarsTotal Time 4 hrs 30 mins
- Preheat oven to 350°F (177°C). Line a 8×8 or 9×9 baking pan with aluminum foil with enough overhang on the sides. Set aside.
- Using a food processor or blender, pulverize the graham crackers into a fine crumb. Pour into a medium bowl and mix with melted butter and sugar. Press into the lined pan. Bake for 5 minutes. Allow to cool as you prepare the filling.
- Beat cream cheese, egg, sugar, and vanilla extract together with a hand or stand mixer until smooth and creamy, about 3 full minutes. Sprinkle 1/3 cup of the chocolate chips evenly on top of crust. Spread the filling on top of chocolate chips. Drop large spoonfuls of jam on top of filling and swirl with a knife. Sprinkle with remaining chocolate chips.
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5/5 (13)Category DessertCuisine BritishCalories 872 per serving
- Lightly grease the 23 cm round springform or loose-bottom cake tin and line the bottom of it with baking paper. Set aside.
- Crush the biscuits (use food processor or do it by hand by placing biscuits into zip-lock style bag and use a rolling pin to crush them), and mix them with melted butter. The mixture should resemble the texture of the wet sand. Transfer the mixture into prepared cake tin and press it firmly towards the bottom of the tin to make an even base. Place it in the fridge to chill, while you prepare the filling.
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