Chocolate chip cookie dough cheesecake

There are several foods I simply can't live without... and one of those foods is cheesecake.  Time and time again I have searched for the perfect creamy, sweet and tangy cheesecake, but have often found myself disappointed with restaurant fare.  So, instead, I've tried several recipes myself, some being more successful than others.  And here is the first that's going in my digital archives - chocolate chip cookie dough cheesecake.

Fresh raspberries (and what to do with them)

Sorry I have been MIA for a while.  Exploring new foods, spending time with family and becoming woefully sick for over a week this summer are a couple of obstacles that have prevented me from editing photos in photoshop and keeping you up-to-date with my oh so exciting life.  I have to admit, other times, I find myself so busy that inspiration is hard to come across... but not right now, thankfully.  

After venturing out into the wild, otherwise know as my weed-infested back yard which has only recently become hospitable to the human race (thanks to my diligent mother whose visit to San Francisco involved ripping 5 and 6 foot weeds up from their homes), I suddenly realized that some of our raspberries were ripe.  

Working with the ingredients I had at home, I decided to make myself a little treat.  I had just about a large handful of plump and juicy raspberries, one ripe Meyer Lemon from our backyard tree, heavy cream, powdered sugar and a couple of semi-sweet chocolate squares.  

Whipping the heavy cream with an electric mixer until fluffy, I began adding powdered sugar until lightly sweet, along with some lemon zest and a pinch of juice for an added citrus tang.  Meanwhile, I melted a one ounce square of chocolate with whipping cream until smooth.  Pouring both of these mixtures on top of the cool and juicy raspberries, I had a quick, delicious and convenient little dessert.  

S'mores cookies

One of my favorite things about summer, and the occasional (and slightly dreaded) camping trip, is the chance to make S'mores.  The only problem with this gooey, melted, delicious treat is getting the perfect combination of graham cracker, marshmallow and chocolate... and I love my chocolate!  Then you have to worry about getting the marshmallow just right: not too gooey that it droops and falls into the dirt, not too burnt that it tastes like charcoal, and not too under-heated that it retains its fluffy shape when smooshed between chocolate pieces and graham cracker.  

So, rather than trying to make a goopy, sticky mess in my kitchen, I opted for S'mores cookies, adapting the recipe from here.  They turned out amazing!  No overly crispy cookies for me, they were perfectly chewy and chocolatey.  I can almost smell the campfire, can't you?

   *Oops! Just realized I incorrectly wrote this recipe the first

    time around.  As of 7/11/11 it's correct!

Ingredients:

1 3/4 cups flour

1 cup graham cracker crumbs

1 tsp baking soda

1 tsp salt

1 cup unsalted butter (room temperature)

3/4 cup sugar

3/4 cup light brown sugar

2 tsp vanilla

2 eggs

2 cups mini chocolate chips

1 1/2 cups mini marshmallows

2 king size hershey bars (roughly chopped)

Method:

1) combine butter and sugars in standing mixer until fluffy
2) then mix in eggs and vanilla until thoroughly combined

3) add flour, graham crackers, baking soda and salt and continue
   to mix

4) fold in chocolate chips

5) refrigerate dough for 1 hour

6) roll dough into balls (about the size of 1 tbsp) and place on
   lined baking sheet about 2 inches apart

7) bake at 375F for about 8 minutes

8) remove from oven and push 3-5 marshmallows and several Hershey
   chunks into each cookie
9) return to oven and bake for another 3-5 minutes until
   marshmallows have melted and browned

Cherry chocolate chip muffins

Here are some muffins that I grew up eating.  They're so easy to make, extremely chocolaty and filled with delicious dark cherries, and I always find myself coming back for seconds (or thirds...)!

Ingredients:

1 1/2 cups flour

1/3 cup sugar

2 tsp baking powder

1/2 tsp salt

1 egg

1/2 cup milk

1/4 cup vegetable oil

1 cup (1/2 bag) mini chocolate chips

1 cup frozen dark cherries (cut in half) 

Method:

1) Combine flour, sugar, baking powder, salt and chocolate chips   

   in large bowl

2) In small bowl combine egg, milk and oil

3) Add liquid mixture to dry ingredients, stirring until almost  

   moistened

4) Gently fold in frozen cherry halves, making sure not to over

   mix

5) Preheat the oven to 400 F

6) Spoon mixture into lightly greased muffin pans (or greased

   paper liners), filling 2/3 full

7) Bake for 25 to 30 minutes, checking first at 20 minutes

8) Remove from muffin pans, cool on a wire rack, and enjoy