Tag Archives: cream cheese

Chocolate Lasagna

3 Jun

My coworkers and I had a great conversation about what I should call this amazing dessert. “Chocolate lasagna” was the name of the original recipe I found, which suited me just fine. They thought it sounded gross, since they immediately started thinking of noodles, cheese, chocolate, and tomato sauce, which I admit, sounds pretty disgusting altogether. But really, the ‘lasagna’ part of the name more just refers to the fact that it’s layered in a baking dish.

When I saw the picture with the list of ingredients, I thought it was a perfect dessert to make for my brother’s birthday. Like me, he’s a choc-aholic. Or I guess I’m like him, since he’s older than me. At any rate, neither of us can ever get enough chocolate, especially dark chocolate and mint chocolate.

He and his new wife joined me and my slightly-less-new husband for dinner at a German restaurant in Durham, Bavarian Brathaus, which was quite an experience. The live band consisted of a clarinet and tuba played by two very loud gentlemen who occasionally interrupted their playing to sing/shout quite boisterously. My brother’s favorite foods are chocolate (as noted), German (he lived in Germany while he was in the military), and Italian (isn’t that one of everyone’s favorites?). So following up a trip to a German restaurant with chocolate lasagna seemed appropriate.

Chocolate Lasagna

This recipe is really less about cooking than it is about assembling. I prefer to make dishes that require a little more cooking and far more whole and natural foods, but there is nothing wrong with a little boxed, pre-made sugary goodness every now and then. Plus, after a really long week, it was awesome to zone out, munch on some Double Stuf Oreos, and put this together pretty easily. (And no, I didn’t use the Double Stuf I already had for this recipe. The Double Stuf are for eating, the regular Oreos are for making crusts with. I don’t find it weird at all that I had two entire packages of different types of Oreos in my home, Judgy McJudgerson.)

Do you have any suggestions to name this dish? Since none of my coworkers could come up with a better name, Chocolate Lasagna it is… for now. If you have any brilliant ideas, let me know in the comments.

Someone got a little messy plating this giant serving. Still delicious with all the layers mixed together.

Someone got a little messy plating this giant serving. Still delicious with all the layers mixed together.

Chocolate Lasagna from Center Cut Cook

1 package regular Oreo cookies (not Double Stuf)
6 tablespoons butter, melted
1 8-oz package cream cheese, softened
1/4 cup sugar
2 tablespoons cold milk
1 12-oz tub Cool Whip, divided
2 3.9-oz packages instant chocolate pudding
3 1/4 cups cold milk
chocolate chips and Oreo crumbles for topping

Crush the entire package of Oreos into crumbles. Use a food processor, or place in a large sealed plastic bag and wail on ’em with a can of beans or a rolling pin or something. Reserve a handful of crumbs for the topping.

Transfer the rest of the crumbs to a 9×13″ baking dish, and spread evenly. Drizzle the melted butter over the top, and use a fork to incorporate the butter into the cookie crumbs. Press the crumbs into the bottom of the pan to create an even crust layer. Place the pan in the fridge.

In a large bowl, mix the cream cheese with a mixer until light and fluffy. Add 2 tablespoons milk and sugar. Mix well. Stir in about 1/3 of the Cool Whip. Spread the mixture evenly over the Oreo crust.

In a large bowl, combine the pudding with 3 1/4 cups cold milk. Whisk for several minutes until the pudding starts to thicken. Spread the mixture evenly over the cream cheese layer. Place in fridge and allow to sit for at least 5 minutes.

Spread the remaining Cool Whip over the pudding layer. Sprinkle chocolate chips and reserved Oreo crumbles evenly over the top. Place in the freezer for 1 hour, or the refrigerator for 4 hours before serving.

Chocolate Lasagna

Linking Up With:

YOLO Mondays from Still Being Molly and Lipgloss and Crayons
Market Yourself Monday from Sumo’s Sweet Stuff
Made by you Monday from Skip to my Lou
Anything and Everything Blog Hop from My Thrifty Chic
Time to Sparkle from Love Grows WildInside BruCrew LifeThe Recipe Critic, and The Gunny Sack
Create It Thursday from Lamberts Lately
All Things Pretty from Sparkles and a Stove and My Fashion Forward Blog

Coconut Cupcakes

20 Jan

I recently brought cupcakes to a coworker’s going away party. I tricked her into telling me that one of her favorite desserts is coconut cupcakes — well, not sure I had her fooled, I think she just went along with it, but that’s cool — then I set about finding the perfect recipe to test out. I adjusted a basic cupcake recipe to include both flaked coconut and coconut milk in the batter, and topped half with (what else?) a coconut cream cheese frosting and the other half with a chocolate coconut frosting.

For the cake: In a large bowl, I used the hand mixer to cream together 2 cups white sugar and 3/4 cup butter. I added 3 eggs and beat well. In another bowl, I whisked together  2 1/2 cups all-purpose flour and  2 1/2 teaspoons baking powder. I added this mixture into the butter mixture, alternating with adding 1 cup coconut milk. I added in 1 teaspoon vanilla and then beat the entire thing well.

Coconut Cupcake Batter
I filled a muffin pan with cupcake paper liners and filled the muffin tins about 2/3 of the way with the batter. Then I baked them at 350 degrees for about 18-20 minutes (a toothpick came out clean when I poked them).

Cupcakes in the Oven
I let them cool completely and then covered half of them with a coconut cream cheese frosting. This was super easy: I made my standard cream cheese frosting, adding 2 tablespoons coconut milk when I mixed it up. After it was mixed, I stirred in 1/2 cup shredded coconut. Yum!

The 4 Cs!
For the other half of the cupcakes, I covered them with a super-rich chocolate coconut frosting. Double yum! To make sure the coconut flavor was strong enough, I topped all the cupcakes with extra shredded coconut. Don’t skip this step! The flavors of the cake and the two frostings can really outweigh the coconut flavor without the extra on top.

Chocolate Coconut Frosting
At the party, I set up my cupcake tower and alternated the cupcakes in a black-white-black-white pattern. It looked super awesome!

Coconut Cupcakes

How Sue Sees It:

I really like these because the coconut is there, but not too strong. They also looked really cool alternating between black and white cupcakes on display. But frankly — and this may just be the chocoholic in me — the best part of this project was the chocolate frosting.

Cream Cheese Frosting

18 Dec

I think I got my love of cream cheese frosting from my mom. After you make this once, you will put it on everything: carrot cake, red velvet cake, chocolate cake, cookies, anything. It’s that amazing – super easy, quick, and deeelish.

I combined 2 packages of softened cream cheese and 1 stick of softened butter (1/2 cup), and I blended them with the hand mixer till it got creamy. Then I mixed in 1 teaspoon of vanilla and then gradually stirred in 2 cups of sifted confectioner’s sugar.

Cream Cheese Icing

Here’s a little trick though: I actually don’t worry about sifting the sugar. It takes a long time, and I get bored easily. Instead I just dump it right in the bowl and blend it with the hand mixer for a little bit longer. The extra blending makes sure there’s no sugar lumps, but also I actually prefer it that way because it gives it a slightly lighter, whipped texture instead of so heavy and creamy.

Cream Cheese Icing

What’s the best thing you’ve put cream cheese frosting on? I’d have to go with my carrot cake. Yum!