Welcome to day thirteen of our Valentine’s Day Celebration event! Today I have the last but not least guest post for you. I invited Liz from That Skinny Chick Can Bake to share a Valentine’s Day dessert with us.
She brought a Fluffy Chocolate Dessert that will leave you speechless. It’s creamy, it’s sweet and it’s delicious!
Liz and I met shortly after I started my blog. She was my mentor, if I may say so. Her posts are always full of tips and I have learned a great deal about baking from her. I always enjoy her Tuesday’s with Dorie where she shares French dishes. Liz has a wide array of treats and dishes. She has something for everyone. She belongs to many bloggers groups, she treats her book club to some amazing desserts and leaves us all wishing we could belong to it too! She is generous, funny and kind. I love her Better Than Miky Way Bars, her Heath Bar Blondies and her Cranberry Pistachio White Chocolate Shortbread. We both love white chocolate and cranberries. Lots in common as you can see.
I asked Liz few questions and this is what she said…..
1. I started blogging because….baking has always been my passion and I wanted to share my favorite treats and sweets.
2. My favorite thing I’ve made and shared on my blog is….my Caramel Toffee Cheesecake. It was one of the most decadent desserts I’ve ever made. Even though the pictures weren’t top notch, it was picked up and shared by the Huffington Post. That was a thrill.
3. Top 3 things on my blog bucket list for this year are….gosh, that’s a tough one…mastering homemade pasta is all that comes to mind!
4. My favorite ingredient to bake/cook with is….white chocolate!
5. My plans for Valentine’s Day are…..just a quiet dinner at home. I think I’ll bake a flourless chocolate cake for the hubby.
It is my sincere pleasure to guest post for my sweet, sweet friend, Anna, today! This is the place you want to be on Valentine’s Day. Anna always has some sort of deliciousness to share…so I decided to serve up a dessert that’s crunchy, creamy and sweet with you all.
Back to the dessert. A foodie friend shared a photo for “Chocolate Yummy” from Epicurious. Well, I took one look and had to track down the recipe. I didn’t tweak it much at all…this dessert was decadent perfection already. The vanilla was added or upped in most layers and I used more powdered sugar in my whipped cream topping. Let me tell you, this is one heavenly dessert. Even my picky daughter approved. I hope you’ll make this for your Valentine!!! Thanks so much, Anna, for having me celebrate Valentine’s week with you and your other wonderful guests! xoxo
- for crust:
- 3 ounces pecans, toasted
- 3 tablespoons granulated sugar
- ½ cup (1 stick) butter, cut into small cubes
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- ¼ teaspoon salt
- for pudding layer:
- 1 cup heavy cream
- ¼ cup granulated sugar
- 3 egg yolks
- 3½ ounces semisweet chocolate, coarsely chopped
- 1 ounce milk chocolate, coarsely chopped
- 1 tablespoon butter
- ½ teaspoon vanilla
- Pinch of salt
- for cream cheese layer:
- 1 pound cream cheese, at room temperature
- ½ cup powdered sugar1 teaspoon vanilla
- for whipped cream topping:
- 2 cups heavy cream
- 1 teaspoon vanilla
- ½ cup powdered sugar
- Chocolate shavings or curls and berries, for garnish, if desired
- To make crust:
- Place the pecans and sugar in a food processor and pulse together till pecans are finely chopped.
- Add butter and vanilla and pulse till combine, then add the flour and salt and pulse until just mixed.
- Chill the dough for 30 minutes.
- Preheat the oven to 325°. Line a 9 x 9 inch pan with non-stick foil.
- Press the chilled dough into the baking dish. Prick the dough with a fork and bake 10 minutes or till lightly golden.
- Cool the cooked dough while preparing the remaining layers.
- for the pudding layer:
- Heat the cream for the pudding in a heavy-bottomed saucepan over medium heat.
- Stir together the sugar and egg yolks in a mixing bowl. When the cream just starts to simmer, slowly add about half the hot cream into the egg mixture while whisking vigorously, Then stir the egg mixture back into the cream in the saucepan. Cook over medium-low heat for 5 to 7 minutes, until it is thick enough to coat the back of a spoon.
- Place chocolates in a mixing bowl with the butter, vanilla, and salt.
- Pour the hot cream mixture over the chocolate and stir until the chocolate and butter are melted. Pour the pudding into a bowl and cover with plastic wrap.
- Pop pudding in the refrigerator to cool while preparing other layers.
- for the cream cheese layer:
- In a small mixing bowl or the bowl of an electric mixer, beat the cream cheese, vanilla and ½ cup powdered sugar together until smooth.
- for the whipped cream topping:
- Whip the cream to soft peaks, then add ½ cup of powdered sugar and vanilla and whip, until stiff peaks form.
- to assemble:
- Spread the cream cheese over the cooled shortbread crust, top with the pudding, and then spread on the the whipped cream.
- Refrigerate for at least 1 hour, or overnight.
- Garnish with chocolate curls and berries if desired.
Doesn’t this look amazing? Don’t you just want to show up at Lizzy’s door with a fork in your hand? I do. Every time I visit her site.
Thank you so much, sweet Lizzy, for this amazing treat and for this fabulous guest post! xoxo
Tomorrow is the big finale of our Valentine’s Day Celebration event!!! You do not want to miss it!!! See you then.
In the meantime, you can follow our Pinterest board where you will find all the treats from the event!