Chocolate Overload S’mores Cheesecake

Chocolate Overload S'mores Cheesecake Chocolate Overload S'mores Cheesecake

I remember my sister and I sitting on the back porch tearing yesterday’s newspaper into small ragged pieces and placing them into an empty can. Probably one of my grandmother’s #Folgers cans, you know the red one with the plastic lid? We used those as vessels to fulfill our need for the melty gooey, chocolatey goodness that would soon tangle our fingers in a web of mallowy strands and #cocoa smear. If I had to choose a house that I missed, it was this house with the huge backyard where we often watched the deer drink from the pond and the trees overflow with black walnuts, pears and apples. We were young and naive and had no real appreciation for the seasonal jewels that rolled across the forest floor. I mean, we ate the occasional fruit and cracked a few nuts now and again but nothing too serious. I remember seeing our next door neighbor gathering the nuts in the evening to crack for an evening snack.

Chocolate Overload S'mores Cheesecake

If I had the passion for food I have now back then, I imagine that I would’ve encouraged the making of pies, tarts, jams and jellies, but those are merely the wishes of a time gone. And we all know that living in the past can prove to be a detriment to one’s growth; no one wants that…do they? S’mores are the ‘cream of the crop’ when it comes to nostalgic childhood treats. The simplicity of those three ingredients combined have the capability to solve life’s conundrums, sartorial – political or otherwise. There may be a little embellishment in there but work with me folks, we’re talkin’ #smores.

I know that with the arrival of #Pinterest and food bloggers appearing by the dozen every hour — these once sacred treats are always getting a new makeover from pie-pops to #cake but I warn you, steer clear, it’s a trap and you won’t be happy. What I’m giving you today is an all year round invitation to the snack once cornered to Autumnal nights and snow-capped backdrops. We should be able to indulge in all of this goodness any time the mood awakes within us and be able to do so without checking the weather report. Lord knows, it won’t be correct anyway. The time is winding down and as you know I am collaborating with the fine folks of the Asheville Wine & Food Festival to bring you some delicious food posts in anticipation for the event.

I can’t begin to tell you how full my heart is full knowing that we are only a few weeks away from that Blue Ridge Mountains seduction. We found the perfect place to stay in walking distance to coffee shops and you know how I love the beans. We’re plotting out all our favorite places to dine as if we won’t be eating enough AVL goodness between the SWEET Event and The Grand Tasting! If you haven’t made plans to attend, there’s still time and you won’t want to miss it! You can purchase tickets for the SWEET Event on August 21 here and tickets for The Grand Tasting on August 22 here! In the meantime, enjoy this recipe for one of your favorite childhood treats and steer clear of all those other impostors (wink).

IMG_1544-0 Chocolate Overload S'mores Cheesecake

Chocolate Overload S’mores Cheesecake

Crust… 2 cups Crushed Graham Cracker
3 Tablespoons Granulated White Sugar
1/4 Teaspoon Kosher Salt
6 Tablespoons Unsalted Butter (slightly melted)

Filling…
2-8 ounce pkgs Philadelphia Cream Cheese
1/3 Granulated White Sugar
1 Teaspoon of Nielsen Massey Bourbon Vanilla
2 Large Eggs 1/2 Teaspoon of Kosher Salt
1/2 Cup Semi-Sweet Chocolate Chips

Topping…
6.2 ounces of Hershey’s Chocolate (4 1.55 oz bars)
2 Tablespoons vegetable oil
2 Cups Miniature Marshmallows

Method

First, preheat your oven to 350 degrees. Put your butter in the microwave for about 30 seconds or until mostly melted but not hot. Mix together your graham crackers, granulated sugar, salt and butter until you can squeeze the mixture in your hand and form clumps. You may need a little more butter depending upon the dryness of your grahams. Place the mixture in the bottom of an ungreased cake pan, square or circle, it doesn’t really matter. Evenly pat down the crumbs until no holes remain. If you have a pan slightly smaller and the same size I would use it smash it down evenly. Smash…giggle. Bake in the oven for ten minutes, remove and allow to cool. Reduce oven temp to 325 degrees for your filling.

Place your cream cheese into a standing mixer with the sugar, vanilla and salt. Let the mixture whip on medium speed for two minutes, add the eggs one at a time until fully incorporated. Fold in the chocolate chips with a spatula and then evenly distribute the filling over your cooled crust. Surround the bottom of your pan with aluminum foil. you will probably need to pieces to criss cross the bottom of the pan and create a boat for the cheesecake, be gentile. Place this into a larger baking pan and fill the surrounding area with warm water about 1/2 way up the side. Place the entire thing into the oven slowly as to avoid splashing water into the cheesecake. Let cook for 90 minutes or until a knife inserted in the center comes out clean. Once cheesecake is done, allow it to set in the water for 30 minutes and I noticed that the top didn’t crack like the last time I made it and removed it immediately once cooked. Give it a try! Allow to cool overnight or for at least 90 minutes.

Then, take your chocolate and rough chop it, place it in a microwaveable bowl with your vegetable oil. Heat it in the microwave for 20 second intervals until chocolate is completely melted. Be careful not to overcook your chocolate, this will give you nasty sugar crystals (not cool). Pour it over the graham cracker crust, place it in the fridge and let it cool for 15-20 minutes.

Turn on the broiler, if you have a temperature option I typically use HI and watch the marshmallows like a hawk. Let your oven come up to temp. Evenly distribute the marshmallows over the chocolate, try not to leave any exposed chocolate and more marshmallows never hurt anybody. Place the pan on the high rack , tell the kids to step back. You should be squatting with the oven door open watching your marshmallows get nice and toasty right before they burn. Though this is totally subjective on how much crunch and torchy marsh you like, I like a lot! You may need a towel at hand to slightly rotate your dish to get even torch (no marsh left behind, ask Bush) on your marshmallows. Once your topping has the right color that you prefer, allow it to cool for 30 minutes before cutting into it. You will want to run a sharp knife under hot water if you desire perty slices.

I hope you and the family enjoy this recipe, I mean s’mores all year round, you’re winning! Chocolate Overload S'mores Cheesecake

S’mores Bars…Hello Nostalgia!

S'mores Bars     I mean, seriously? Who doesn’t love a good s’more on a rainy and wet or cold day? This is the perfect snack to satisfy your sweet tooth! While I was in the process of making these bad boys I felt myself fall in to the vortex of nostalgia. In the days where mom and dad were assisting you in putting your marshmallows on to the tip of your skewer, or coat hanger. (Hey!, whatever works!)
My sister and I would sit on the back porch and make S’mores while watching the deer run around our backyard. Dad would start a fire inside a couple of empty cans. We both had our own set-ups on a plate and off we were to a place where the fingers were sticky and your cheeks were smeared in chocolate.(Heaven)
The graham cracker crumbs trickling into your lap and for a moment all your worries dissipated into every crunchy, creamy, gooey bite of divine perfection. Now, onto the recipe.

S’mores Bars
2 c. crushed graham crackers
1 1/2 c. chocolate chips
1/4 c. heavy cream
5 T. unsalted butter
2 c. marshmallows

Directions
1. Preheat oven to 350 degrees. You can use crushed graham crackers if you prefer. But I bought the whole ones and crushed them in the food processor until fine ground. Set aside in bowl. Melt butter in microwave for 15-20 sec. You do not want the butter to start boiling. So take a peak and remove, just as it starts to break down. This will make it easier to handle when mixing in graham cracker crumbs.

2.Combine graham cracker crumbs and butter together until the mixture holds together when squeezed in the palm of your hand.Spray the 8×8 in pan lightly with cooking spray. Spread crumbs evenly and press down until you have a solid base with no holes. Bake for 15-25 min. (oven times may vary) Bake until crust is firm and set. Allow to cool for 20 min. Turn on your broiler and allow to heat while you melt your chocolate.

3. While you are waiting on your crust to cool. Prepare a double boiler.(a small pot of water and stainless steel bowl)On medium heat allow water to come to a soft boil and turn down the heat to a simmer. You just want steam to come off the surface of the water. pour heavy cream into bowl and stir until heated through, about two minutes. Add chocolate chips and stir, incorporating the heavy cream into the chocolate. In 30 second intervals, remove the bowl from pot and stir for 15 secs.(you don’t want the chocolate to seize)Repeat this process until you have a homogenized mixture. Pour chocolate into the center of your crust and spread evenly to the sides.

4. Quickly before the chocolate begins to harden. evenly distribute your marshmallows over the top of your chocolate. Then, lightly with your palm, press down so that one-third of the marshmallow is in the chocolate. This is a good time make sure there are no holes, you want a majority of the chocolate to be covered by marshmallows to keep the chocolate from burning under the broiler.

Toasted Marshmallows

5. Place pan under broiler for 3-4 min. max. I left the oven cracked and watched the marshmallows reach the desired level of char. I advise you do the same. DO NOT. I repeat. DO NOT. walk away. Once the top is charred, allow to cool in the fridge for 20 min.I prefer to remove the whole bar and cut into strips on a cutting board. do whatever feels comfortable for you. If you would like to cut them inside pan first and then remove them, so be it. Using a icing spatula, prod around the sides to release your bars and Enjoy! Don’t forget your glass of milk.

S'mores Bars

Recipe Suggestions:
-Feel free to customize this recipe to your own child hood memories:
*Two Tablespoons of peanut butter spread across the crust before adding chocolate would be a nice twist.
*The addition of a 1/4 c. of crushed nuts into your chocolate mixture for a crunchier texture.
*Or you can even substitute the plain milk chocolate for an artisan bar of some sort…upgrade!

The Grilled Cheeserie….Lucky Bread!

Welcome to the first installment of Fork-bites. We decided to start giving you the bits and pieces before the whole cow. It seemed unfair to keep our followers from knowing where they need to spend their precious dollars. So we’re bringing you mini reviews so you know who we reccommend for great dining experiences. And then we will return to give you the Who? What? Whens? and Wheres? of our Culinary Adventures.

We dined @ the delicious Grilled Cheeserie Food Truck parked in the Centennial Park. This was not our first homage to find the nostalgic wagon that delivers those ooey-gooey perfections. Crystal and Joseph definitely have these delectable sammiches down to a science. I had the ‘The Caliente’, which has chorizo, pepper-jack, and avocado aioli layered between two grilled to perfection slices of sourdough bread.I salivate thinking of it. I hope you like it spicy because this sandwich has a kick that’s not intended for those without Pepcid AC in their pocket. (But it’s worth the pain) My wife had the  Gruyere/Swiss blend which she says you can’t eat without asking for a side of pickles. She’s right, there’s something about the sweet, nutty, buttery, tangy and creamy that just works! If this wasn’t enough, we put the cherry on top with The Grilled Cheeserie’s old fashioned Tomato Soup. My grandma never made this unless it was accompanied with rice, but in this version, no rice necessary. It was delicious all on it’s own.

Please, if you visit this little piece of Nashville Food Truck heaven, don’t adorn your cheese sandwich with any extra condiments, you can’t upgrade ‘Cheesy Perfection’.

We definitely will become ‘serial Grilled Cheeser’s’ and we recommend you jump on the wagon. You won’t be sorry!