A Brief PSA & Chocolate OD

Let’s be honest for a sec.

Sometimes, the world doesn’t seem like all too nice a place.    There are lots of really bad people, who do really bad things.

And even those who aren’t what you might consider really bad people.. still do some pretty bad things.

We all do. You, me and Pinky Lee.    We all contribute to the global poop pile.   We’re  humans. We mess up. A lot.

That said, our being human provides us with more than an innate tendency to be big fat mean doofwads.

Don’t say you’ve never a big fat mean doofwad. You have. I promise.     Now, you’re a big fat mean lying doofwad.    Feel better?

Sorry. Sidetracked.                 Uh.                  Okay, our humanity is what gives us the capacity to love one another.

Every now and then, we encounter an opportunity to express that love.    A chance to look out for our fellow-man.   A means to lend our brothers a helping hand.

And sometimes if your lucky, that opportunity is a synonymous excuse to over dose on chocolate.      When those kind of chances come knocking at your door, honey child, you best answer.

 

This is mainly for my fellow Bulldogs.. tonight at 7 PM,  UGA B.O.N.E. will be putting on its annual “Death By Chocolate” event. A blissful array of chocolate delights will be provided by Cecilia’s Cakes, The Last Resort Grill, Sweet Peppers Deli, as well as various other volunteers and foodies from throughout the Athens community. Yours truly will be rocking some chocolate-coated caramel cake bites, triple chocolate cheesecake squares, and choco-toffee peanut butter pretzel bark. Admission is free, but donations are encouraged being that all proceeds from the event go towards Japan relief.

What I’m trying to get at is that..     your butt better be there.

And for those of you who live nowhere near here…well, I’m real sorry about that. Good news is, my contributory treats are totally semi-homemade, easy squeezy desserts that you can go make right this very second.

Oh, annnnd I lied earlier…

The chance to show some love and compassion for others isn’t an every now and then thing.         It’s an everyday thing.

Today, promise me you’ll open that door when opportunity comes a knocking.   Go give somebody a hug, a compliment, an “I love you”               ..or some chocolate.

Whatever works.

Just do it.

 

Chocolate-Coated Caramel Cake Bites

  • 1 box yellow cake mix (with necessary ingredients)
  • 1 cup light brown sugar
  • 1/2 cup heavy cream
  • 1/3 cup butter
  • 1 tsp vanilla
  • 1/4 cup bourbon
  • 12 ounces semi sweet chocolate
  • 1 tbsp shortening

prepare cake mix according to package directions. Allow to cool completely on a wire rack. Crumble the cake pieces into a large bowl, set aside.

In a saucepan over medium heat combine the butter, cream, and brown sugar. Stir until all melt together. Bring the mixture to a boil, reduce heat slightly and allow to simmer for 4 minutes. Remove from heat and allow to settle for 5-7 minutes. Mix in the vanilla and the bourbon.

Pour the caramel sauce into the cake crumbs. Mix the an electric mixer until evenly combine. Chill in the fridge 2 to 3 hours.

Form the cake mixture into small bite-sized spheres, place on a wax-paper lined cookie sheet.

Melt the chocolate and shortening over low heat, stirring constantly. Dip each cake bite into to melted chocolate and replace to cookie sheet to harden.

 

 

Triple Chocolate Cheesecake Squares

  • 1 box devil’s food cake
  • 1 egg
  • 1  stick butter, softened
  • 2 (8oz) packages cream cheese, softened
  • 1/2 cup sugar
  • 2 eggs
  • 1 tsp vanilla extract
  • 1/3 cup cocoa
  • 8 ounces chocolate, chopped
  • 3/4 cup heavy cream
  • 1 tbsp butter

Preheat oven to 350 F. Grease a 9×13 cake pan and set aside.

Beat the cake mix, softened butter, and egg at low-speed until it comes together to form a dough. Press the dough in an even layer along the bottom of the prepared pan.

Beat the cream cheese and sugar until fluffy. Beat in eggs, vanilla, and then cocoa powder. Spread the cheesecake layer evenly across the chocolate cake crust. Bake for 40 to 45 minutes, or until cheesecake is set. Cool completely, then refrigerate for at least one hour.

Place the chopped chocolate in a heat proof bowl. Heat the butter and cream over in a saucepan medium low heat. Bring just to a boil and pour immediately over chocolate. Allow to stand for 5 minutes, then whisk until smooth. Pour over the cheesecake layer.

Cut into squares and serve.

 

 

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