So, you’ve heard this before. The name of the blog is Hungry Healthy Hilary. And while I am always hungry, I try to always be healthy, but let’s be honest, it doesn’t always happen. As for the title of today’s post, I’ve made two chocolate things this week – one is a little more indulgent – the naughty. And one can be enjoyed on a more regular basis – the nice.
Let’s go naughty first – I’m talking cheesecake pops! Now, to be fair, I didn’t make these for me. They were for the same meal as the fruit bouquet and the lemon thyme biscuits. So while I did eat one (and may have a couple more, as the recipe made A LOT), I am not the sole benefactor, and thankfully, I don’t have all 56 of these beauties kicking around my house – that would be trouble!
The recipe is courtesy of one of my favourite decadent dessert cookbooks – Sticky, Chewy, Messy, Gooey by Jill O’Connor. There are just so many fun and over-the-top recipes in there. If you want to indulge, this book is it! And since kids were part of the group I’d be making these for, I figured they’d be a huge hit (they were – and I don’t think the adults minded either ). My only “complaint” was that the recipe made WAY more than it said. 30 to 40 turned out to be 56!!!! Guess they were supposed to be bigger?!? So I’m taking the 14 or so I have left here to my ladies’ Bible study tonight. I figured with a group of girls, chocolate-covered cheesecake on a stick will go over well, don’tcha think? (so if any of my Bible study gals are reading this, you know what I’m bringing tonight).
From Sticky, Chewy, Messy, Gooey by Jill O’Connor
Makes 30-40 (or 56 in my case)
- 5 – 8 ounce/250 g packages cream cheese, at room temperature (you’ll notice I used reduced-fat, so this is practically health food )
- 2 cups sugar
- 1/4 cup all purpose flour
- 1/4 teaspoon salt
- 5 large eggs
- 2 egg yolks
- 2 teaspoons pure vanilla extract
- 1/4 cup heavy cream
- boiling water as needed
- 8 inch lollipop sticks (30 to 40 or 56, depending on how many pops you get)
- 1 pound semisweet chocolate coating (the disk shapes – I couldn’t find these at my grocery store, so I had to use chocolate chunks – it turned out find)
- decorations of your choice (I used sprinkles, mini m&ms and graham cracker crumbs)
Preheat oven to 325.
In a large bowl, with an electric mixer set a low speed, beat together the cream cheese, sugar, flour and salt until smooth. Add the whole eggs and the egg yolks, one at a time, beating well (but still at low speed) after each addition. Beat in vanilla and cream.
Lightly grease a 10-inch cake pan (not a springform pan) (I didn’t have one, so used a 9 inch square pan). Pour the cheesecake batter into the cake plan and place in a larger roasting pan. Fill the roasting pan with boiling water until it reaches halfway up the sides of the cake pan (my roasting pan wasn’t big enough to fit my square pan, so I used my large bar stoneware pan). Bake until the cheesecake is firm and slightly golden on top, 35 to 45 minutes (mine took over an hour, and I still think it could have been firmer. Likely this was due to using a smaller pan).
Remove the cheesecake from the water bath and cool to room temperature. Cover with plastic wrap and refrigerate until very cold, at least 3 hours or overnight.
When cold and very firm, scoop the cheesecake into 2 ounce balls and place on a parchment or waxed paper-lined baking sheet (if you don’t have a cookie scoop, you MUST get one for this task – it works perfectly) . Carefully insert a lollipop stick into each cheesecake ball. Freeze the pops, uncovered, until very hard, at least 1 to 2 hours.
When the cheesecake pops are frozen and ready for dipping, prepare the chocolate coating. Place half of the chocolate in a microwave-safe bowl. Microwave on high for 30 seconds. Remove from the microwave and stir. If the chocolate is not completely melted, microwave for 20-second intervals, stirring until smooth (this is what the recipe says, I microwaved less than half the chocolate for 2 minutes, then stirred in some unmelted pieces until they melted and the mixture was smooth. I melted more chocolate as needed).
Quickly dip a frozen cheesecake pop in the melted chocolate, swirling quickly to coat it completely. Hold the pop over the melted chocolate and shake off any excess. Place the pop on a clean parchment or waxed paper-lined baking sheet to set. If using decorations, sprinkle them on right away, as the chocolate sets quickly due to the frozen pops. Repeat with remaining pops, melting more chocolate as needed.
Refrigerate the pops until ready to serve (and store any leftovers in the refrigerator).
These would be great party food. Kids would love them, but they’d also be fun for bridal or bachelorette parties, birthdays, anniversaries, you name it! Also: they’re delicious! And you can personalize them by using decorations of your choice.
On the left is just the cream cheese and sugar. On the right is in the middle of adding the eggs….beat, beat, beat!
Hmm….5 packages of cream cheese, 2 cups sugar, 5 eggs and 2 egg yolks….I’m not sure if this is decadent enough yet. We better add some heavy cream just in case!
My square pan inside its water bath (in case you ever wonder why I have so much stoneware, I do love it, but I also used to be a Pampered Chef consultant).
Let the scooping begin! I found it worked better if I let the scoop do all the work and I just left my hands out of things. The dangerous thing about a recipe like this is that no one will know how many cheesecake bits and bites you sample (strictly for quality control, you understand).
These guys are scooped, sticked, and ready to chill out in the freezer.
Chocolate is melted, decorations are set, let’s go for a dip!
Don’t forget the sprinkles!
Now onto the “nice” chocolate item. I’ve already mentioned the copious amounts of zucchini that my garden produces. That means lots of zucchini baking ‘round these parts. I am about to share with you my favourite zucchini muffin recipes. It’s a recipe for chocolate zucchini muffins that I got off of the Weight Watchers Community Forum waaaay back in 2004. It comes from the kitchen of “Wootsy.”
Wootsy, I don’t know who you are or where you are, but if you’re reading this – thank you! Thank you for giving me a chocolate zucchini recipe that contains no oil, whole wheat flour, and still tastes amazing, and that I love with all my heart. I thought the 2 cups of white sugar seemed a bit much, so I cut down just a touch when I made these yesterday (I could hear the whole healthy living blog world “tsk tsk”-ing me for using 2 cups of REFINED. WHITE. SUGAR…..the horror!), but then I got to thinking – this makes a HUGE batch (30 muffins), so really, when you consider that, 2 cups isn’t SO much.
Anyway, thanks to Wootsy (and me), you too can enjoy these delicious muffins (in fact, Donna has already – I surprised her with some after UFC class last night). If you need zucchini to make them, you know who to call! Please, please make these. Like all zucchini baked goods, they are incredibly moist, and they are totally delicious, and can be enjoyed for breakfast, snack or dessert! Also: this is a one bowl recipe – everybody’s favourite!
One tip before I launch into the recipe. I always use a regular old box grater to grate my zucchini. With a little elbow grease, the zucchini you saw above was reduced to what you see on the right.
Chocolate Zucchini Muffins – Makes 30 regular muffins (or 24 plus 14 mini muffins. I like to make a few minis for snacking.)
From Wootsy on the Weight Watchers Community Recipe Forum in 2004
- 3 cups shredded zucchini
- 3/4 cup unsweetened applesauce (which conveniently, is almost exactly 2 individual cups)
- 2 cups sugar
- 3 eggs
- 2 teaspoons vanilla
- 1/2 cup skim milk
- 1 teaspoon salt
- 1 cup all purpose flour
- 1 1/2 cups whole wheat flour
- 1/2 cup unsweetened cocoa
- 2 1/2 teaspoons baking powder
- 1 1/2 teaspoons baking soda
- 1 1/2 teaspoons cinnamon
- 1/2 cup mini chocolate chips
Preheat oven to 350 F. Line muffin tins with paper cups or spray with non-stick spray.
Sift (which I almost NEVER do, including here. Just use a fork/whisk/slotted spoon – save yourself some time) flours, cocoa, baking powder, baking soda, salt and cinnamon together. Mix with remaining ingredients until just combined (did you know that over-mixing muffin/quick bread batter can result in a domed top? I learned that from Mrs. Douglas’ food and nutrition class back in grade 9).
Fill muffin cups 3/4 full. Bake at 350 for 20-25 minutes (about 10 for the minis) or until a toothpick inserted comes out clean (watch out for the melted chocolate chips though, they can mess with ya ). Cool and dig in and/or share with loved ones, as it makes a HUGE batch.
*Note: as with all muffins, these babies freeze beautifully.
Blogging sin: I forgot to take a picture of the dry ingredients before I started adding the rest. So here’s the mixed dry ingredients with the shredded zucchini on top and nothing else added.
Batter is mixed up and ready for action. And just because these are “healthy” muffins, it doesn’t mean the batter’s not delicious … not that I would know or anything, ‘cause I NEVER eat batter (if you believed that, you obviously haven’t been following this blog very long).
Muffin cups filled up and ready to go. Let’s get these guys in the oven and get this party started!
All done. It’s muffin time!
Ok, I promise, I’m done! Kudos to you if you made it all the way to the bottom of this post. It turned out a little longer than I thought, but I just had to share both of these recipes with you, and I thought the naughty and nice was a fun idea. So you can decide if you want to be naughty (although I truly don’t think it’s naughty to enjoy little indulgences like these every so often, and their small size makes it easy to treat yourself) or nice. Or be like me and do both!
When you make indulgent treats, do you gobble them down yourself, or try and get them out of the house as soon as possible? Or do you just avoid making decadent desserts altogether?