Im talkin desserts!!! Since we had two Thanksgivings (one at my parents, and a "Postgiving" at our friends), I was up to my elbows in dessert!! And I need to share these recipes with you, because they are THAT GOOD.

Flourless Chocolate Cupcakes. Oh yes. I originally saw these on
Nancy Pearl Wannabe's blog, during the first
Whip it Up Challenge. I knew immediately that I had to make them, but it took me until this Thanksgiving to do so! (Dave was very opposed to a dessert that had no flour in it.) Let me tell you... they are decadent. Not too heavy, super rich, oh man. People RAVED. I would make more batter next time though, or get smaller muffin pans, cause they just made 12 cupcakes, and I definitely could have had more.
Flourless Chocolate Cupcakes- 1 2/3 cups or 10 oz, dark chocolate chips (60% cacao or higher)
- 2 sticks unsalted butter (1 cup) cut into small pieces
- 1/4 cup water
- 1/2 tsp. instant coffee
- 1/3 cup granulated sugar
- 8 large eggs
- Powdered sugar for dusting over the top
1. Preheat oven to 325
2. Place chocolate, butter, water, and instant coffee in a large, thick bottomed saucepan. Heat on medium low, stirring frequently until smooth. Add granulated sugar and stir until smooth.
3. Beat eggs on high for 5 minutes or until the volume doubles. Fold 1/3 of the beaten eggs into the chocolate. Fold remaining mixture in 1/3 at a time until fully encorporated.
4. Spoon into cupcake pans – they don’t rise much at all, so you can get pretty close to the top edge of the papers. Cook until the tops look dry and slightly spongy — about 7-8 minutes (I cooked mine a bit longer, maybe 10 minutes? Just until they didnt look wet anymore.)
Now the other dessert... well hold onto your hats people!! I won
Martha Stewart's Cupcakes book from a giveaway that
Kaitlin had awhile back and until now, I've done nothing with it except look at the pretty pictures. (They are very pretty.) Anywho, I needed a dessert for my mom's house, and lo and behold, what did I find?
Cookies and Cream Cheesecakes. Otherwise known as Mini Oreo Cheesecakes, or the best thing you ever put in your mouth. (Insert jokes here please!)
From start to finish:
Cookies and Cream Cheesecakes- 42 Oreos, 30 left whole and 12 coarsely chopped
- 2 pounds cream cheese, softened
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 4 large eggs, lightly beaten
- 1 cup sour cream
- pinch of salt
1. Preheat oven to 275°. Line standard muffin pans with liners. Place 1 whole cookie in the bottom of each liner.
2. Beat cream cheese at medium speed using an electric mixer. Gradually sugar, beating until combined. Beat in vanilla.
3. Drizzle in eggs, a bit at a time. Beat in sour cream and salt. Stir in chopped cookies.
4. Divide batter among pans. Bake for about 22 minutes or until filling is set.
5. Cool completely on wire racks. Refrigerate 4 hours or overnight. Remove from pans just before serving.
(Makes 30 cheesecakes) Holy Hell these are good. I love that there's a whole oreo on the bottom. Amazing dessert, and super easy to make.
Enjoy!!