(No Bake) Creamy Coffee Cheesecake

Two things I enjoy are easy desserts and anything with coffee in the title.  When you put these two together, what do you get?  {No Bake} Creamy Coffee Cheesecake...enough said.  

Well, okay, let me describe it to you a little more - graham cracker crust topped with a smooth coffee cheesecake layer covered with a layer of chocolate ganache finished off with a layer of COOL WHIP Whipped Topping and a sprinkling of chocolate chips.  Dessert heaven.

Some of the best desserts are quick and easy and you can put this one together in no time.  The fact that you store it in the freezer is another bonus - I love make ahead desserts that are ready for my everyday chaotic schedule.  My husband likes to enjoy a sweet treat every evening and this was a hit at our house.  It's creamy and refreshing with just the right amount of everything.

{No Bake} Creamy Coffee Cheesecake

by Becca {Crumbs and Chaos}

Ingredients

• 5 WHOLE GRAHAM CRACKERS
• 1 Tablespoon SUGAR
• 3 Tablespoons MELTED BUTTER
• 8 oz. CREAM CHEESE, softened
• 1/3 cup SUGAR
• 1 1/2 teaspoons COFFEE EXTRACT*
• 3 cups COOL WHIP, thawed
• 1/4 cup CREAM
• 1/2 cup CHOCOLATE CHIPS
• Additional MINI CHOCOLATE CHIPS for garnish

Instructions

Line a loaf pan with foil.

Crush graham crackers using food processor or plastic bag. Add 1 Tablespoon sugar and melted butter, mix well. Press into bottom of pan.

Beat together cream cheese, 1/3 cup sugar and coffee extract. Fold in 2 cups COOL WHIP. Spread evenly over crust layer.

Heat cream in microwave, pour over chocolate chips. Cover, let stand a few minutes. Stir together until smooth. Let cool slightly. Pour over cheesecake layer. Chill for about 20 minutes.

Gently spread remaining COOL WHIP on top of ganache layer. Sprinkle with mini chocolate chips. Freeze for 3-4 hours. Remove from freezer, pull up on ends of foil to remove from pan, place on serving plate. Let stand at room temperature about 15 minutes before cutting.

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*I found coffee extract in the baking aisle at my local Walmart.

What you add makes it. #coolwhipmoms

As part of the Foodbuzz Tastemaker Program, we received coupons for free COOL WHIP Whipped Topping and a stipend. Sponsored posts are purely editorial content that we are pleased to have presented by a participating sponsor. Advertisers do not produce the content.

Peanut Butter Cookie Larabar

So as you can tell from a previous post, I love Larabars.  They have simple ingredients and they are a wholesome snack which I love for my family.  I tried to make them before as they are a little pricey if you want to eat them all of the time, however, the previous recipe just didn't cut it.  Then I came across this recipe on Pinterest.  Everything about it is perfect...they are even creamer tasting than the real thing and they totally taste like dessert.  I used ingredients from Trader Joe's but you can use whatever brands you prefer.  I do recommend using a peanut butter with out sugar or you take away some of the healthy benefits of this snack.  The recipe below makes 3 bars.  I usually double the recipe when I make them and I prefer when they are chilled but they can be stored at room temperature.  I have made them as bars, cookie shapes or dough balls.  You can change it up and make them as big or small as you would like.  I hope you enjoy these as much as I do.

Peanut Butter Cookie Larabar

by Emily {Crumbs and Chaos}

6025640

Ingredients

• 1/4 cup peanut butter
• 1/4 cup plus 3 Tablespoons raisins
• salt to taste
• 2 Tablespoons dry roasted peanuts
• 1/8 teaspoon pure vanilla extract

Instructions

Combine ingredients in food processor and combine until smooth.

Roll into balls, bars or cookies.

Store in refrigerator/freezer or on the counter.

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Triple Chocolate Brownies

As you can probably tell, around here we LOVE brownies.  We love the Basic One Bowl Brownies, Oreo Brownies, and the Chocolate Mint Brownies.  Recently I made some dulce de leche (because I had left over sweetened condensed milk) and after the first lick I knew it needed a brownie beneath it! 

And believe it or not, I found a WONDERFUL FUDGY brownie recipe in the January/February 2012 Issue of Everyday Food Magazine, which happens to be their Light Issue!  And here’s the secret… the reason they made it in the light issue is because they have 3 grams less fat per brownie than a regular brownie.  BECAUSE… you cut the amount of butter by also adding……… BLACK BEANS!  Who would’ve thought??? Not me!  And to be honest I was skeptical.  But they were wonderful! 

Of course this is information that I kept to myself until after my kids and husband had devoured theirs.  Because topped with a little dulce de leche, a few chocolate chips, and some coarse salt(which is very reminiscent of the Brownies with Salted Caramel Icing that we love!) you would never know that there is less fat and a little added fiber!

Triple Chocolate Brownies

by Megan {Crumbs and Chaos}

6025586

Ingredients

• ¼ cup UNSALTED BUTTER
• ¼ cup BLACK BEANS, rinsed, drained, and pureed until smooth
• ½ cup SEMISWEET CHOCOLATE CHIPS
• 2 ounces UNSWEETENED CHOCOLATE, chopped
• 1 1/3 cup SUGAR
• 2 large EGGS, plus 1 large EGG WHITE
• 1 ½ teaspoons VANILLA
• 1 cup FLOUR
• ¼ cup UNSWEETENED COCOA POWDER
• ½ teaspoon BAKING POWDER
• ½ teaspoon FINE SALT

Instructions

Preheat oven to 350 degrees. Line a 9-inch by 9-inch pan with foil and lightly spray with cooking spray.

In a large microwaveable bowl, combine butter, bean puree, and chocolates and microwave in 30-second increments, stirring each time, until melted and smooth. Whisk in sugar, eggs, egg white, and vanilla until smooth.

In a small bowl, whisk together flour, cocoa powder, baking powder, and salt. Stir into chocolate mixture until just combined.

Pour batter into pan. Bake until top is cracked and toothpick comes out with some moist crumbs, about 25 minutes (center may seem undercooked but will set further as it cools). Let cool completely and grabbing foil, lift out of pan and cut into squares. serve topped with dulce de leche, a sprinkling of coarse salt and chocolate chips. ENJOY!!

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Seasonal Inspiration: 5-26-12

Fabulous inspiration from last week:

30 Ways to Eat Blueberries from The Educators' Spin On It

Maple Brown Sugar Baked Beans from Michelle's Tasty Creations

No Bake Fresh Strawberry Pie from Edesia's Notebook

Blueberry-Lemon Crumb Bars from Life {Made} Simple

Asian Bowtie Pasta Salad from The Sweet Swiper

Strawberry Sorbet from Cookin' Up Good Times

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5 on Friday: More Inspiration for Memorial Day

Yesterday we shared some of our favorite C&C recipes for a weekend like Memorial Day.  Today we're highlighting a few from around the web.

Coconut Cream Fruit Dip from Dessert Now, Dinner Later

 Blue Cheese Coleslaw from Cooking Classy

Fajita Burgers from Closet Cooking

Strawberries with Toffee Sauce from The Kitchen is My Playground

Basil & Mint Lemonade from Taste and Tell

Enjoy your weekend!

Let's Review: Great For Get Togethers

This weekend is the unofficial start of summer, which is exciting enough itself, but any reason to hang out with people I love and enjoy fabulous food is also exciting.  Here are a few of our favorite get together foods:

APPETIZERS:

Creamy Crab & Red Pepper Dip (pictured)

(Crock Pot) Reuben Dip

Feta Dip

Oven Roasted Salsa

MAIN DISHES:

(Crock Pot) Italian Beef Sandwiches
Grilled Pork Chops w/Lime Garlic Cilantro Sauce

Steak & Veggie Kabobs (pictured)

Swiss Bacon Guacamole Burgers

SIDES:

Broccoli Slaw (pictured)

Cream Cheese Corn

Potato Salad w/Bacon

The Best Coleslaw Ever

SWEET TREATS:

Caramel Apple Dip
Chocolate Chip Cheeseball
Chocolate Coconut Bars (pictured)
Chocolate Mayonnaise Cake
Mini S'mores Stackers

SOMETHING COLD & REFRESHING:

Mint Chocolate Chip Ice Cream (No Machine Needed!)
PB&J Ice Cream Sandwiches (pictured)
Rhubarb Slush
Sherbet Floats

View last year's round up by clicking here!

Are you spending time with family and friends this weekend?  What are you taking?

Crockpot Chicken Caesar Salad Sandwiches

Lately I have been in search of some easy dinners with the fresh taste of Spring.  This recipe hit the spot. I had it tagged on Pinterest for a long time but I just finally tried it and I am glad that I did.  I put the chicken on a bun but you could use a pita, a wrap or even on top of a bed of romaine lettuce.  My husband said it was "top notch" and he would definitely eat it again so that is always a good sign.  I can't wait to make this again.

We served this with fresh asparagus.

Crockpot Chicken Caesar Salad Sandwiches

by Emily {Crumbs and Chaos}

6025212

Ingredients

• 2 pounds boneless, skinless chicken breasts
• 1/2 to 1 cup of your favorite caesar dressing
• 1/2 cup shredded parmesan cheese
• 1/4 cup fresh parsley
• 1/2 teaspoon ground black pepper
• 2 cups shredded romaine lettuce
• 4-6 hamburger buns

Instructions

Place chicken in crockpot with 1-2 cups water. Cover and cook on low heat for 4-6 hours.

Remove chicken with slotted spoon and drain water from crockpot. Place chicken on cutting board and shred, discarding any fat.

Place chicken back into crockpot and add dressing, cheese, parsley, and pepper over top. Stir until mixed evenly. Cover and cook on high heat for 30 minutes or until mixture is hot.

Spoon mixture onto bun and top with lettuce.

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Recipe adapted from Six Sisters' Stuff.