Valentine’s Day is just around the corner! What screams love more than chocolate and berries? Cheesecake. I vote for cheesecake every time. I decided to take my favorite chocolate cheesecake recipe and add in a little raspberry flavor. Just to make it extra special I included a brownie crust! This triple chocolate raspberry cheesecake is perfect for any day of the week, but extra special for a holiday.
You guys! My life has been insanely busy the past month. Usually I am really good at finding balance, but I’ve honestly been a little overwhelmed. I told you all I started a new job back in November so I’ve been putting a lot of time into working, plus Patrick and I got engaged! So we have been planning the wedding and trying to come up with a lifestyle change for our diets. I ran out and renewed my gym membership. I bought lots of planners to organize my recipes and ideas for kelliericecakes.com! And now we just found out we need to move within the next few months!
So far I’ve been to the gym zero times and my blog ideas end up on post-its in my purse haha! I know I will find my balance again soon. What is really important to me is providing you all quality recipes and content.
Last year I became a brand ambassador for Rodelle Vanilla! They are truly my all time favorite baking brand and I thought there is no better way to kick off February than to post a dessert using two of my most used ingredients.
Ok now just imagine taking a bite and tasting a layer of fudge brownie, a layer of creamy rich chocolate raspberry cheesecake, dark chocolate ganache, and if you are a little extra like me you can make this chocolate whipped cream!
Triple Chocolate Raspberry Cheesecake
Recipe Type: Cake
Author: Kellie Rice
Layers of chocolate and raspberry come together to create a decedent cheesecake.
1 box of fudge brownie mix (follow directions on box to make batter)
3 (8oz) blocks of cream cheese room temperature
1/2 box of sugar free raspberry jello
1 cup of sugar
1 tsp of organic chocolate extract
1/2 cup of organic cocoa powder
3 eggs room temperature
4 cups of dark chocolate chips
1/4 cup of milk
1 cup and 2 tbsp of cream
1 tsp of instant espresso
another 1/4 cup of cocoa powder
1 tbsp of sugar
Preheat the oven to 350 degrees
spray or grease a spring form pan
pour brownie batter into the pan and bake for 10 minutes
in a mixer whip the cream cheese and sugar
add in the extract and eggs
heat the milk just before boiling and pour over 2 cups of chocolate chips, stir to help chips melt completely
add half the box of jello into the batter then the melted chocolate
whip until you don’t see any cream cheese chunks
pour cheesecake batter into the spring form pan over the brownie batter
bake 35-40 minutes until the top looks set but has a slight jiggle
(it may take a littler longer depending on your oven)
turn off the oven crack the door and let cool
once easy to handle put in the fridge to finish cooling
once completely chilled start making the ganache
in a microwave safe bowl pour 2 tbsp of cream and espresso powder over 2 cups of chocolate and melt in intervals careful not to burn the chocolate
drizzle over the cheesecake
in a chilled bowl whip the cream with sugar and cocoa powder until you have light fluffy whipped cream
You may have noticed the additional whipped cream on top of the chocolate whipped cream… my story is I had a little prepared whipped cream leftover that I just haaaaaaaaad to use up. And I’m sticking to it!
Wowee that was a mouth full! This chewy brown sugar cookies are rolled in coconut then toasted to perfection before filling the middle with chocolate hazelnut spread. These cookies stayed perfectly soft and chewy for several days after baking! I honestly liked them even better the day after baking. They were delicious warm from the oven, but the brown sugar was so much more prominent the following day.
If you aren’t a fan of coconut you can easily skip it, but I looooooved toasted coconut! Rodelle launched another cookie campaign this year and I am so excited to be a part of it! A lot of the brand ambassadors came together to bring you Cookies By The Dozen ! Check out the link to see all the other cookie recipes!
These are easy to package for gift giving! While the center never truly sets you can layer with parchment paper to avoid a mess. I think they look amazing in cookie tins. I used a healthy amount of Rodelle Vanilla Extract and a sprinkle of the Rodelle Organic Cocoa. These cookies remind me of a super soft chocolate chip cookie, minus the chocolate chips!
Toasted Coconut Brown Sugar Thumbprint Cookies
Recipe Type: Cookies
Author: Kellie Rice
Chewy brown sugar cookies rolled in toasted coconut topped with chocolate hazelnut filling.
1 cup of chocolate hazelnut spread
2 cups of sweet coconut shredded
3 eggs room temp
2 1/4 cups of flour
1 1/2 sticks of unsalted butter softened
1 tsp cornstarch
1 cup of brown sugar
1/4 cup of granulated sugar
1 tsp salt
2-3 tsp of Rodelle Vanilla extract
1/4 cup of cocoa powder (optional)
Preheat the oven to 325 degrees
In a mixture combined the sugars and butter on medium speed for several minutes until very fluffy
Add in 1 egg and the vanilla extract
Add in the flour, cornstarch and salt until just combined
Roll the dough into uniform balls and place on a baking mat or parchment paper in a pan
In a bowl mix the remaining eggs
In another bowl add the coconut
Dip each dough ball into the egg then the coconut
Place on the baking sheet and freeze for 3-5 minutes
Use your finger or a spoon to make an indention in each dough ball
Bake for 8-10 minutes
Just until the coconut starts to toast do not over bake
Let cool then add a spoonful of chocolate hazelnut spread into the indention of each cookie
Sprinkle with cocoa powder
Don’t forget to check out all the other recipes! Happy baking!
Blueberry muffins are my all time favorite snack. I love the bakery style muffins with the sugary tops! Big juicy pieces of fruit in every bite make them healthy though… right?
When I partnered with Macon Appliance Mart I knew I wanted to incorporate my favorite blueberry muffin recipe. This time I added pumpkin and pumpkin pie spice to give it some fall vibes. I’ve always loved mixing blueberry pie filling with frozen or fresh blueberries for a little extra sweetness! These jumbo muffins will be a breakfast (or snack!) to remember this holiday season!
I’m just going to keep this post short and sweet because these really are just so simple! This is one of my favorite recipes to pull out when we have company. Most of the time we have the ingredients in the pantry and it is super easy to throw them together!
Pumpkin Blueberry Muffins
Recipe Type: Muffins, Breakfast
Author: Kellie Rice
Bakery style jumbo pumpkin blueberry muffins.
1 can of blueberry pie filling (rinsed and drained)
1 cup of frozen or fresh blueberries
1/4 cup of pumpkin puree
1/2 tsp of salt
2 tsp vanilla extract
1 tbsp of pumpkin pie spice
2 tsp of baking powder
2 cups of AP flour
1 stick of soft butter
1 cup sugar
2 eggs room temp
1/2 cup of milk room temp
extra sugar or brown sugar for topping
Preheat oven to 350 degrees
In a mixing bowl stir the butter and sugar
Add in the eggs and vanilla
Mix in the pumpkin
Add the blueberry filling and frozen/fresh blueberries
Mix in the dry ingredients on low – flour, pumpkin pie spice, baking powder, salt
Finish with the milk and stir lightly until just combined
Pour into jumbo muffin tins
Top with sugar
Bake until golden brown about 20-25 minutes
Just a few tips to make sure they come out perfect every time!
As you know I was lucky enough to bake these muffins in a Viking Range kitchen. I tried baking them in a convection oven and a regular oven both at 350. The muffins almost doubled in size in the convection oven and were so light and airy. They came out slightly denser in the regular oven, but were super moist. I think the moral of the story is Viking just has awesome ovens, but if you have access to a convection oven definitely try it out!
Room temp ingredients – this always works for me. When ingredients are all the same temperature they just mix together so easy.
Rising the pie filling- I know this part seems strange, but I promise it is important! One you are taking off all that extra sugar and two you are controlling the moisture you are adding into the batter.
Fresh or frozen blueberries? Honestly either work just fine. I personally buy fresh blueberries then freeze them. I want them to hold their shape as long as possible in the muffins.
Final sprinkle of sugar- natural sugar works the best, but I usually use brown sugar just because I always have it on hand.
Chocolate ganache cake is one of those desserts you save for a celebration. Layers of moist fudge cake with a hint of espresso, silky chocolate buttercream, and espresso chocolate ganache swirled all over the rest of the cake. Every bite is rich without being overly sweet.
I first made this cake for my cooking demo at Macon Appliance Mart. The day was so packed and fast paced that I completely forgot to take pictures of the cake once it had been sliced. I can’t believe the demo was already 3 weeks ago! You guys have overwhelmed me with support and love!
It is so funny to look back to when LT ( owner of Macon Appliance Mart and my very best friend) and I were 18. We have always had huge dreams and encouraged each other to push ourselves. At the time he was in electronic sales and I was an office manager at a high end boutique. We both knew there were big things in our futures. The best part is I don’t think we have ever been competitive. Just a perfect support system.
Fast forward to 30(ish) and he is a business owner with a beautiful wife (aka my new best friend ha!), two little fur babies, and still gives the best advice. While I took a much different path when I moved away from him to Atlanta, GA to become an interior designer and somehow ended up in his footsteps in Electronic Sales. Currently, I am a sales manager sharing my life with Patrick, his two great kids, and our 4 fur children all while building the Kelliericecakes brand.
All the pictures above were taken at the demo in the Macon Appliance Mart Viking Range Kitchen. I feel so blessed to have such an amazing opportunity to do what I love while partnering with my best friend!
Since I forgot to take pictures at the event I decided to recreate this cake with a spooky theme!
Chocolate Ganache Cake
Recipe Type: Baking, Dessert
Author: Kellie Rice
Moist chocolate cake with a hint of espresso, silky chocolate buttercream, rich espresso ganache.
1 1/4 cup of AP flour
3/4 cup of high quality cocoa powder ( I used Rodelle Organic Cocoa Powder)
1 1/2 cup of sugar
1/2 cup of brown sugar
1 1/2 tsp baking powder
1 1/2 tsp baking soda
2 eggs plus 1 egg yolk
1 tsp of salt
1/2 cup canola oil
2 cups of boiling water plus 1 pack of instant espresso
1 stick of soft butter
1/2 cup of cocoa powder
1 tsp of vanilla or chocolate extract
1/4 cup of cream
2 cups of powdered sugar
4 oz of chopped semi sweet chocolate
1/2 cup of cream
1 tsp of instant espresso or coffee extract
Sugar cookies, spooky candy, marshmallow, oreos
Preheat the oven to 350 degrees.
Spray three 6 inch pans or two 8 inch pans to prep
In a large mixing boil add the sugar, eggs, oil, extract.
Mix together the remaining dry ingredients and add in mixing slowly.
Pour in the espresso water very very slowly.
If using a mixer you may need to scrap the bottom and sides to fully incorporate all the dry ingredients.
Batter will be thin.
Bake for 30 minutes or until set.
For the buttercream:
Mix the butter and 1 cup of sugar
Add the extract and cocoa powder
Alternate the remaining sugar and cream until desired consistancy
Should be thicker than whipped cream, but easy to spread
For the ganache:
Pour the espresso, chocolate and cream into a microwave safe bowl and microwave in 30 second intervals until chocolate is smooth.
After the layers have cooled
Level them off with a knife and spread buttercream in between layers
Spread a very thin layer of butter cream over the cake to crumb coat
Leave in the freezer or fridge for 15 minutes to set
Spread cooled ganache over the cake. (important to cool or your cake will melt all over)
For the decorating:
I made a tombstone and men out of sugar cookie dough
I pulsed oreos into a “dirt”
For the marshmallows I melted 2 cups and just pulled pieces with my fingers (warning!!! very messy!!!!)
I used remaining cake pieces for form a grave
Be creative! Or just eat as is!
Enjoy!!!!! And don’t forget to check out Macon Appliance Mart if you are in the Western North Carolina area!
Yesterday marked the 2 year birthday of kelliericecakes.com! I cannot believe how fast time has flown by here! I am so excited to have found such a perfect outlet for all my food cravings. It is great timing too, because next week I will be at Macon Appliance Mart cooking at our first food demo. Looking back to the day I launched I love seeing how this site and community has grown. I have met so many fantastic people on this journey and learned so much. I can’t wait to see what this new year brings!
Today I wanted to share one of my favorite recipes to celebrate! This pistachio butter cake is definitely going to satisfy any sweet tooth! Airy layers of butter cake with sweet pistachio butter cream and a drizzle of dark chocolate ganache.
You can definitely buy pistachio paste, but making your own is fairly easy. I decorated this cake with some roses I picked up at the farmers market. I have definitely been into simple cake decorating lately. A chocolate or caramel drizzle and fresh flowers will finish any cake!
Pistachios are the perfect compliment to this butter cake. So salty and savory. Sweet and salty is one of my favorite combos so I love the layers of pistachio flavor in the buttercream.
If you have been following my blog/social media for a while you will already know how much I believe in shopping local. Not only is the customer service experience so much better, but you typically find much better product.
I am excited to announce my long time favorite appliance store is partnering up with kelliericecakes.com! We will be doing a live cooking demo in their Viking show kitchen!
I welcome anyone local to stop by! If you aren’t local keep a look out for our instastories to follow along! @kelliericecakes and @maconappliance
The menu is created around those moments when you suddenly have guests come over and you want to look like you have it together. I am creating three easy recipes that will look like you spent all day in the kitchen!
Now on to the Tiramisu Cheesecake!
Two of our favorite desserts are Tiramisu and Cheesecake. Combined the two and wow! You have that creamy cheesecake bite with lots of rich coffee flavor. Seriously, the perfect dessert for coffee lovers. This cake received a unanimous thumbs up from the entire family.
Imagine a graham cracker crust, a layer of coffee dipped lady fingers, smooth vanilla cheesecake, a layer of dark chocolate ganache and whipped cream. Yes please! I will take a slice with my morning coffee…
Tiramisu Cheesecake and Big News!
Recipe Type: Dessert
Author: Kellie Rice
Graham cracker crust layered with coffee dipped lady fingers, creamy vanilla cheesecake, and dark chocolate ganache!
24 ounces of cream cheese at room temp
1 cup of sugar
1 cup of sour cream
1 cup of strong coffee
1 package of lady fingers
1/4 cup of cocoa powder
1 tsp of vanilla
2 cups of graham cracker crumbs
2 tbsp of brown sugar
2 tbsp of melted butter
1 cup of dark chocolate chips
1/4 cup of whipping cream
Preheat the oven to 400 degrees
Mix the melted butter, brown sugar, and graham cracker crumbs
Pack into the bottom of an 8 in spring form pan
Bake for 5 minutes then let cool
Mix together the sugar, cream cheese, and vanilla
Add the eggs one at a time
Mix in the sour cream
Dip lady fingers into the coffee and layer over the graham cracker crust
Sprinkle cocoa powder over the lady fingers
Pour the cheesecake mixture on top
Bake for 20 minutes at 400*
Lower the heat to 325 and continue to bake until the top is slightly browned and the cake only jiggles slightly
Let cool to room temp before placing the the fridge
For the ganache:
Pour the chocolate and cream into a bowl and microwave 30 seconds at a time until the cream slightly bubbles
Stir until thick and smooth
Pour over the cheesecake and let set until completely chilled
* Since I covered the cheesecake in ganache I wasn’t too worried about cracking. You can make a traditional water bath for the cheesecake to bake in if you want a perfectly smooth top.
Make at your own risk! This is very hard to resist! :p
For ages Patrick has been telling me one of his favorite breakfast pastries are double chocolate chip muffins. I don’t know why it has taken me so long to come up with my own version! These muffins are so light and fluffy. Packed with chocolate, but some how not too sweet. While they were meant to be an easy breakfast treat they have turned into Patrick’s favorite after dinner snack. These muffins are the perfect snacking size!
I love serving mine warm with a little bit of butter tucked into the middle. I bet these would also be fantastic with a little warmed almond butter drizzled over the top! I made these jumbo size because there is nothing more satisfying to me then walking into a bakery and seeing those jumbo muffins in their breakfast glory!
Rodelle is one of my favorite baking brands! To get that deep chocolate flavor without being too sweet I used Rodelle Gourmet Baking Cocoa and Rodelle Vanilla Paste. I reached out to them recently because I live in a huge city and we have easy access to some of their baking ingredients, but I know all my friends in North Carolina order their Rodelle online. While this is not a sponsored post, they were nice enough to send me a few ingredients to test out for my readers!
I sprinkled the tops of the muffins with some jumbo chocolate chips just to make sure the chocolate bits did not get lost. I’ve always been a blueberry fan myself, but these may have just changed my mind!
Double Chocolate Chip Muffins
Recipe Type: Breakfast, Baking
Author: Kellie Rice
Double chocolate chip muffins packed with ooey gooey chocolate flavor without being too sweet.
2 cups of flour
1 cup of sugar
1 cup of Rodelle Gourmet Baking Cocoa
2 tsp baking powder
1/2 tsp salt
1/2 tsp baking soda
1 stick (1/2 cup) melted butter
2 cups of full fat unflavored greek yogurt
2 tbsp of Rodelle Vanilla Paste
3 egg yolks (you can switch for 2 whole eggs, but the yolks provide a richer chocolate flavor)
1 1/2 cups of chocolate chips
Extra chocolate bits or sugar for the tops
Preheat the oven to 375 degrees
In a large mixing bowl add in all the dry ingredients
Stir to incorporate the dry ingredients
Add in the wet ingredients and mix on low until everything is combined
The batter will be thick (like a brownie batter)
Fill a jumbo muffin tin 3/4 of the way then top with extra chocolate or finishing sugar
Bake for 15 minutes or until the muffins slightly rise and no longer jiggle
If you poke the top with a tooth pick if should come out clean
If you love chocolate this is definitely the recipe for you! If you try out this recipe please tag me @kelliericecakes so I can see your recreation!
Cherry pie is my all time favorite summer dessert! I wanted to come up with a recipe that looked beautiful, but was still easy enough to throw together quickly. After my second round making this pie I had Patrick’s eight year old make the filling just to test the easy factor. While I love cherries she loves chocolate so we compromised with this easy chocolate cherry pie.
This pie has a sweet flaky crust, a layer of juicy cherries, chocolate pudding, topped with tons of fresh whipped cream. You can make your own pie crust, buy a frozen one or use a roll of pie crust like I did. While Sophia whipped a box of dark chocolate pudding, I rolled out pie dough to fit our baking dish. I poked the dough with a fork a few times to make sure the bottom didn’t bubble to much and sprinkled a little sugar over the top.
Once I baked the crust I let it cool on the oven. Sophia rinsed a can of sour cherries in the sink and let them drain. I love the canned sour cherry pie filling, but I don’t like all the sugar syrup. Typically if I am in a hurry and don’t have time for fresh cherries I will just rinse a can of cherries. You still get great juicy cherry bites without all the extra added sugar.
To make the fresh whipped cream you just need 5 minutes, an ice cold mixing bowl, 1 cup of whipping cream, and a sprinkle of sugar. To assemble just take your cooled pie crust, fill with cherries, top with chocolate pudding, whipped cream, and your choice of decorative sprinkle. Sophia picked jumbo chocolate chips.
Easy Chocolate Cherry Pie
Recipe Type: Dessert, Pie
Author: Kellie Rice
Easy Chocolate Cherry Pie
Pie crust dough
1 can of sour cherries
1 small box of instant dark chocolate jello
2 cups of milk
1 cup of heavy cream
3 tbsp of sugar
chocolate chips or sprinkles for topping
Preheat the oven to 425 degrees
Lay your pie crust in a baking dish and poke tiny holes in the bottom
Sprinkle with 1/2 tbsp of sugar
Bake for 15 minutes or until golden brown
While the pie is baking pour your cherries into a dish and rinse
Make sure you get all the remaining water drained out
Prepare pudding according to the instructions on the box
In a cold mixing bowl add the cream and remaining sugar, whip until stiff peaks form
Spread your cherries into the cooled pie crust, top with chocolate pudding and cover with plastic wrap to prevent skin from forming
Just before serving smooth the whipped cream on top of the pie and garnish as desired!
Now just try not to eat straight out of the dish :p!
Biscuits scream brunch to me. Especially when they are warm and fluffy. These steak egg and cheese biscuits are so moist I recommend eating them with a fork!
On Saturday nights I work late so we typically eat something quick and easy. Last night we grilled some onions, colorful peppers and carne asada for fast fajitas. They were delicious and I made sure to save a little for today’s brunch.
While we were in Savannah we went to our favorite breakfast stop, Clary’s Cafe, a few times. They have these giant pillow-like biscuits that honestly do not even need a filling. Pretty much anything you order at Clary’s is going to be delicious. Everything is made fresh with local ingredients. I wanted these biscuits to me made with ingredients that everyone probably already has at home.
I rarely make biscuits without buttermilk, but I really wanted to only use what I had on hand. 2% milk worked perfectly in this recipe. I wanted to get as much texture and flavor as I could by using only a handful of ingredients. I used just a little bit of garlic powder to compliment the steak. I added hashbrowns last minute to have another layer of texture.
Steak Egg And Cheese Biscuits
Recipe Type: Brunch
Author: Kellie Rice
Fluffy biscuits filled with eggs, cheese, carne asada, and hashbrowns
1 1/2 cups of AP flour
1 cup of bread flour
1 tsp of salt
3 1/2 tsps of baking powder
3/4 cup of margarine
1 cup of milk
1 tsp of garlic powder
2 cups of hashbrowns cooked per package instructions
2 slices of sharp cheddar cheese
4 ounces of thinly sliced steak or carne asada cooked through
2 eggs scrambled with salt and pepper
Preheat your oven to 400 degrees
Make sure the margarine is ice cold
In a large bowl mix the flours, baking powder, salt, and garlic
Chop the butter in small pieces and use your hands or a pastry cutter to mix into the dry ingredients
One you combined the butter and it resembles small crumbles add in the milk
Form the dough into a ball and refrigerate for 10 minutes
Roll or pat out on a floured surfaced to about 1 1/2 inches thick
Press down with a biscuit cutter careful not to twist
Bake in a greased pan for 15 minutes or until golden
Slice and fill with the steak, cheese, hashbrowns, and egg
Definitely give these biscuits a try. This is one of the most forgiving recipes I’ve ever made. The thicker the biscuit the better the result in my opinion! Enjoy! Don’t forget to #kelliericecakes if you try the recipe!