Chocoholic Anonymous

I know what you’re thinking: “No chocolate? And it isn’t even dessert??”  What is the world coming to?  The fact of the matter is that no matter how much I wish otherwise I cannot live on dessert alone (don’t think I haven’t tried!).  And if I can’t live on dessert alone, there is simply no hope of “Prince Charming” being sustained by sweets.

Over the weekend I usually try to make something in a large enough quantity that “Prince Charming” has easily accessible and readily re-heatable options for lunch during the week.  These ribs fit the bill perfectly because they are quick and easy to prepare and I can quite literally forget them in the pot until we are ready for dinner.

Here’s your recipe; let’s dive right in.

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I posted the full recipe for these muffins in anticipation of getting this post up, however, my day job then became my day and night job, neatly preventing me from doing much of anything else (as I’m sure “Prince Charming” would unhappily attest to if you asked him).  I’ve decided not to let that happen anymore (well, I can’t avoid the working late and crazy hours at the moment, but I can decide I’m still going to do the things I enjoy – sleep is optional, right?) so on to the real reason you’re here reading this…

This recipe was inspired by the need to use up some pre-sliced apples that were starting to brown a bit; there weren’t very many of them so many of my normal apple based recipes just weren’t an option.  So I decided to get creative and come up with something new.  Unfortunately, my creativity used most of my mixing bowls and challenged my limited counter space.  But don’t let that stop you from following along – I assure you these are worth all the bowls it took to make them.  Grab the recipe and let’s go!

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Cheesecake is one of my favorite desserts and it is also one of my favorite recipes to play with.  I have made cheesecakes with apples, blueberries, chocolate, caramel, peanut butter, white chocolate, butterscotch, toffee…and the list goes on.  However, until today, I had not made a cheesecake with coffee.

As a general rule I’m not particularly fond of coffee – at least as a beverage.  When I do drink coffee it has so much cream, sugar and flavored syrup in it that I’m really not sure you could even call it coffee anymore.  That being said, it probably isn’t that strange that I love coffee ice cream, mocha ice cream, a little bit of coffee in my hot chocolate or even mocha flavored candy.  While I was growing up it wasn’t unusual for me to choose coffee milk even over chocolate milk as my beverage of choice.

So I got to thinking…why not a mocha cheesecake?  I can’t claim it is a completely original idea, but this recipe is my version so follow along and I’ll introduce you to my interpretation of mocha cheesecake…

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I originally created these brownies as a crust for my Triple Chocolate Mocha Cheesecake.  I wanted something that would add to the mocha flavor and, while I positively adore a good graham cracker crust I am not quite as fond of the chocolate cookie crumb crusts.  I have used a number of brownie recipes as crusts for various cheesecakes in the past but none of them seemed quite right for a mocha cheesecake.  So, after rummaging through my recipe boxes and books and then taking a quick surf around the internet I pieced together this recipe.  As it turns out, these stand quite well on their own – they have a deep chocolate flavor with a hint of coffee and a nice fudgy texture.

Are you ready to give them a try?  Click here for the full recipe and click “Read more” below to follow along!

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