New York Chocolate Cheesecake


Preheat oven to 325 degrees. line the bottom of one 9 inch spring form pan with  parchment paper and set aside.


2 cups chocolate graham cracker crumbs
2 Tbsp sugar

1/2 cup unsalted butter, melted

In a bowl place crumbs and mix with sugar, add butter and stir until the crumbs are moistened. In your already prepared spring form pan place the crumb mixture and press it 1/4 inch up the sides of the pan and on to the bottom of the pan with the back of a spoon. Place crust in freezer while you make the filling.


4 ounces semi sweet chocolate, melted and cooled for 15 minutes

4 ounces dark chocolate, melted and cooled for 15 minutes

32 ounces cream cheese

1-1/3 cups sugar

2 Tbsp corn starch

1 Tbsp vanilla

3 eggs

1 cup sour cream

Rough chop chocolate and place in a heat proof bowl, place in microwave and melt in 30 second intervals stirring in between. Let cool for 15 minutes on counter top.

In bowl of mixer place cream cheese and beat on medium (4) until cream cheese in fluffy.Add melted and cooled chocolate and beat (4) until combined with cream cheese. Add sugar, cornstarch and vanilla and continue to beat on medium (4) until combined well. Turn mixer down to lowest setting (stir) and add eggs one and a time just until they are combined in. If you mix too high or too long you will add too much air and your cheesecake will crack, it will still taste yummy so don’t worry if it does crack. LOL

Slowly fold in sour cream.

Pour filling into your prepared crust and bake at 325 degrees for 75 minutes or until your cheesecake is just slightly jiggly in the middle.

Remove from oven and let cool on a rack for 15 minutes and then run a butter knife completely around the edge of pan. Continue to cool for another 45 minutes and then place in fridge at least 6 hours but overnight is best!!

Keep in fridge until you are ready to garnish (I used a little chocolate spaghetti) and serve, ENJOY!! 🙂


White Chocolate Strawberry Shortcake Cupcakes


Preheat oven to 325 degrees. Line cupcake tins with 24 cupcake liners and set aside.

White Chocolate Almond Sour Cream Cake

1 box white cake mix

1 cup flour

1 cup sugar

3/4 tsp salt

1-1/3 cups water

2 Tbsp veggie oil

1 tsp vanilla

1 tsp almond extract

1 cup sour cream

5 ounces white chocolate, melted and cooled to room temperature

4 egg whites, room temperature

This recipe was adapted from Edna De La Cruz’ White Almond Sour Cream Cake (WASC)

In bowl of mixer place Cake mix, flour, sugar and salt, mix until combined. Add water, oil, vanilla, almond extract, sour cream, melted white chocolate and egg whites, mix on low for 30 seconds and then turn mixer up to medium and mix for 3 minutes.

Add 1/4 cup of batter to lined cupcake pans and bake for 18-22 minutes or until toothpick inserted in center of cupcake removes clean. Let cool in tins on wire racks for 10 minutes, then remove from tins and let cool completely on wire racks.


24 washed and stem removed Strawberries

Once cupcakes are cool, remove some of the center of the cupcake(no need for anything fancy to do this I use an apple corer that I picked up at the dollar store or you can use a small knife) being careful to not go through the liner. Stuff each cupcake with 1 whole strawberry.

White Chocolate Almond Buttercream

8 ounces white chocolate, melted and room temperature

8 ounces cream cheese, room temperature

1/2 cup butter, room temperature

2 cups powdered sugar

1 tsp vanilla

1 tsp almond extract

In bowl of mixer, beat cream cheese and butter until creamy and fluffy. Add powdered sugar, room temperature melted white chocolate, vanilla and almond extract, continue to mix until combined and fluffy.

Once your cupcakes have cooled and been stuffed frost and decorate. ENJOY:)


Irish Nachos


Preheat Oven to 450 degrees. Line a large cookie sheet with parchment paper and lightly spray with non stick spray.


3 large russet potatoes, cleaned and cut into 1/4 inch think round slices

2 Tbsp veggie oil

1/2 tsp thyme, dried

1/2 tsp rosemary, dried

1/2 tsp kosher salt

1/4 tsp pepper

1 cup shredded colby jack cheese

3 slices bacon, cooked and crumbled if you like

1 bunch of green onions, chopped

ranch dressing or sour cream for topping

In a bowl toss potato slices with oil, thyme, rosemary, salt and pepper.

Place potato slices in a single layer onto prepared cookie sheet, bake at 450 for 20 minutes. Flip potato slices over and continue to bake another 20 minutes.

Remove potatoes from cookie sheet and place into a cast iron skillet slightly overlapping each potato. Top with Bacon, then cheese,  Place back into 450 degree oven and continue to bake for 3-4 minutes or until cheese is melted.

Remove from oven when cheese is melted and sprinkle with green onions. Serve with ranch or sour cream or for a different twist try green onion dip. ENJOY!! 🙂