BAKED CHICAGO RECIPES

Double Chocolate Cheesecake Recipe

 

• 24 OREO cookies, crushed
• 1/4 cup butter, melted
• 32 ounces cream cheese, softened
• 1 cup granulated sugar
• 2 tablespoons all-purpose flour
• 1 teaspoon pure vanilla extract
• 8 ounces dark chocolate, melted and slightly cooled
• 4 eggs

Preheat oven to 325F degrees.  Mix crumbs and butter.  Press onto bottom of 13x9-inch foil-lined pan.  Bake for 10 minutes.

Beat cream cheese, sugar, flour and vanilla with mixer until well blended.  Add chocolate and mix well.  Add eggs, one at a time, mixing on low speed after each just until blended.  Pour over crust.

Bake 45 minutes or until center is almost set.  Cool completely.  Refrigerate 4 hours; use foil to lift cheesecake from pan.  Serves about 16 people.  Garnish with powdered sugar and berries just before serving.

Chocolate Peanut Butter Blossoms Cookies Recipe

• 48 dark chocolate kisses
• 1/2 cup shortening
• 1 cup chunky peanut butter
• 1/2 cup dark brown sugar
• 1/3 cup granulated sugar
• 1 egg
• 2 tablespoons milk
• 1 teaspoon pure vanilla extract
• 1 cup all-purpose flour
• 1/3 cup dark chocolate cocoa powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• additional granulated sugar for rolling

Preheat oven to 375F degrees.  Remove wrappers from chocolates.  Beat shortening and peanut butter in large bowl until well blended.  Add brown sugar and 1/3 cup granulated sugar.  Beat until fluffy.  Add egg, milk, and vanilla and beat well.  Stir together flour, cocoa, baking soda and salt.  Gradually beat into peanut butter mixture.

Shape dough into 1-inch balls.  Roll in granulated sugar and place on ungreased baking sheets.  Bake for 8 to 10 minutes or until set.  Immediately press chocolate kisses into center of each cookie.  Cookies will crack around edges.  Remove from baking sheet to wire rack to cool completely.  Makes about 4 dozen cookies.

 

Peanut Butter Fudge Cookies Recipe

 

• 14 ounces sweetened, condensed milk
• 3/4 cup chunky peanut butter
• 2 cups all-purpose biscuit baking mix
• 1 teaspoon pure vanilla extract
• 3/4 cup peanut butter chips
• 1/4 cup granulated sugar
• 1/2 teaspoon red colored sugar
• 1/2 teaspoon green colored sugar

Preheat oven to 375F degrees.  Beat sweetened, condensed milk and peanut butter in large bowl with mixer on medium speed until smooth.  Beat in baking mix and vanilla.  Stir in peanut butter chips, then set aside.

Stir together granulated sugar and colored sugars in small bowl.  Shape dough into 1-inch balls and roll in sugar.  Place 2 inches apart on ungreased baking sheets.  Flatten slightly with bottom of glass.

Bake 6 to 8 minutes or until very lightly golden.  Cool slightly and remove to wire rack to cool completely.  Makes about 3 1/2 dozen cookies.

Rugelach with Cocoa Nut Filling Recipe

 

• 1 cup butter, softened
• 8 ounces cream cheese, softened
• 2 1/4 cups all-purpose flour
• 1 1/2 cups ground walnuts
• 6 tablespoons granulated sugar
• 3 tablespoons cocoa
• 3 tablespoons milk
• 1 tablespoon butter, melted
• 2 tablespoons granulated sugar
• 1/4 teaspoon ground cinnamon

Beat softened butter and cream cheese in large bowl on medium speed until blended and smooth.  Gradually add flour, beating on low speed until well blended.  Divide dough into 3 equal parts.  Wrap individually in plastic wrap.  Refrigerate 3 to 4 hours or until firm enough to roll.

Prepare cocoa nut filling by stirring together walnuts, 6 tablespoons granulated sugar and cocoa in a small bowl.  Stir in 3 tablespoons milk to make about 1 cup of filling.

Preheat oven to 375F degrees.  Roll one part of dough into 9-inch circle on lightly floured surface.  Cut circle into 12 wedges.  Place 1 teaspoon of prepared filling at wide end of each wedge.  Spread about 3/4 of the way up wedge.  Starting at wide end, roll toward the point.  Place cookies, point sides down, about 1 inch apart on ungreased baking sheets.  Brush with melted butter.  Stir together 2 tablespoons sugar and ground cinnamon, and then sprinkle over cookies.

Bake 15 to 20 minutes, or until golden.  Remove from cookie sheet to wire rack to cool completely.  Repeat with remaining dough and filling.  Makes about 3 dozen cookies.

Garlic Sweet Potatoes with Cinnamon Honey Recipe

• 5 tablespoons butter, melted
• 1 teaspoon ground cinnamon
• 1/2 teaspoon kosher salt
• 2 teaspoons grated fresh lemon peel
• 1/2 cup honey
• 8 garlic cloves, peeled
• 4 pounds medium-sized sweet potatoes, peeled and cut into 1-inch chunks

Preheat oven to 325F degrees.  Brush 13x9-inch glass baking dish with melted butter.  Add to the remaining butter in a medium bowl the cinnamon, salt, lemon peel and honey.  Stir and set aside.

Place the sweet potatoes in the baking dish.  Drizzle with half of the honey mixture.  Stir to evenly coat potatoes.  Insert garlic cloves among the potato chunks.

Cover tightly with foil, then bake for 30 minutes.  Remove foil and spoon remaining honey mixture on top.  Cover again with foil and bake for 20 to 30 minutes longer (or until potatoes are tender).

 

Cocoa Applesauce Bread with Vanilla Drizzle Recipe

 

• 1 2/3 cups all-purpose flour
• 3/4 cup granulated sugar
• 1/3 cup dark cocoa powder
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1 teaspoon kosher salt
• 1/4 teaspoon ground cinnamon
• dash of ground nutmeg
• 1/2 cup shortening
• 3 eggs
• 1 cup chunky applesauce
• 1/2 cup powdered sugar
• 1 tablespoon milk

Preheat oven to 350F degrees.  Grease bottom of 9x5x3 loaf pan. 

Stir together flour, granulated sugar, cocoa, baking powder, baking soda, salt, cinnamon and nutmeg in large bowl.  Add shortening, eggs and applesauce - beating just until blended.  Spoon mixture into prepared pan.

Bake 50 to 55 minutes or until wooden pick inserted in center comes out clean.  Cool 15 minutes, then remove from pan and let cool completely on wire rack.

Stir together powdered sugar and milk in small bowl until smooth.  Drizzle over bread

Pumpkin Pie Martini Recipe

 
 

• 1 1/2 ounces Absolut Vanilla vodka
• 1 ounce creme de cacao
• 1/2 ounce heavy cream
• 1 ounce homemade pumpkin puree
• whipped cream for garnish

Pour all ingredients into cocktail shaker filled with ice.  Shake and strain into chilled martini glass, rimmed with whipped cream.

Recipe by Brenda Matias, mixologist at The Bar at the InterContinental Chicago hotel.

Nutty Pumpkin Martini Recipe

 

• 3 ounces Frangelico hazelnut liqueur
• 1 ounce half-and-half
• 1 ounce homemade pumpkin puree
• cinnamon sugar for garnish

Put all ingredients into a cocktail shaker filled with ice and shake vigorously.  Serve in cocktail glass rimmed with cinnamon sugar.

Recipe by Brenda Matias, mixologist at The Bar at the InterContinental Chicago hotel.

Halloween Chocolate Martini Recipe

 

• 2 ounces Veev Acai Spirit
• 1 ounce Godiva Dark Liqueur
• 1 ounce homemade pumpkin puree
• chocolate syrup for garnish

Put all ingredients into cocktail shaker filled with ice and shake vigorously.  Serve in cocktail glass decorated with chocolate syrup.

Recipe by Brenda Matias, mixologist at The Bar at the InterContinental Chicago hotel.

Chocolate French Toast Recipe

• 3 eggs
• 3/4 cup milk
• 3 tablespoons sugar
• 2 tablespoons cocoa powder
• 1/4 teaspoon vanilla extract
• 1/8 teaspoon salt
• 1/4 teaspoon ground cinnamon
• 10 pieces Challah bread, sliced thick
• powdered sugar and syrup
• fresh berries for garnish

Beat eggs, milk, sugar, cocoa, vanilla, salt and cinnamon in medium bowl until smooth.  Heat griddle or skillet over medium-low heat.  Grease griddle with butter.

Dip both sides of bread in egg mixture.  Place on griddle and cook for about 4 minutes on each side, or until golden brown.  Serve immediately with powdered sugar and syrup.  Garnish with berries, if desired.