Welcome To Honey Chiles Kitchen
cherry fudge brownie cheesecake


1 package Betty Crocker supreme fudge brownie mix
    (with can of chocolate syrup)
3 tablespoons butter, melted
16 ounces cream cheese, softened
1 1/2 cups whipping cream
1 (21 ounce) can cherry pie filling

Preheat oven to 350 degrees F.

Mix 1 1/2 cups of the brownie mix (dry) and the butter thoroughly. Press into an ungreased square pan.

Beat cream cheese in large bowl on medium speed, scraping bowl often until smooth, about 2 minutes. Stir in remaining brownie mix, whipping cream and chocolate flavor syrup. Beat on medium speed about 5 minutes. Pour over crust in pan. Bake until set (35 to 40 minutes). Cool and spread pie filling over cheesecake. Refrigerate until chilled.

turtle cheesecake


16 ounces cream cheese
1 cup sour cream
1/2 pint heavy whipping cream
2 2/3 cups granulated sugar
1 teaspoon vanilla extract
4 to 6 eggs
1 package almond brickle bits
24 Pecan Sandies cookies
1/2 cup butter or margarine
1 cup pecans

Caramel Topping
1/2 cup brown sugar
1/4 cup margarine or butter
1/2 teaspoon vanilla extract
1/2 teaspoon maple flavoring

1/2 cup chocolate chips
2 tablespoons butter or margarine
3 to 4 tablespoons water

Blend the cream cheese, sour cream and whipping cream at room temperature until fluffy. Add sugar; beat in. Beat in eggs, one at a time, until mixture is like a thick pudding. Add vanilla extract.

Crush Pecan Sandies into fine crumbs. Blend in 1/2 cup melted margarine. Spread evenly into a spring-form pan (9 to 10-inch). Bake at 350 degrees F for 10 minutes; take a fork and press down gently. Return for 5 minutes; remove from oven and press down fir mly again. Pour in cheesecake mixture. Return to 350 degree F oven for 20 minutes; reduce heat to 325 degrees F and bake for 1 hour total (25 minutes). Turn off and leave until just warm. Pour caramel topping over cooled cheesecake.

When set, add a drizzle of chocolate, and trim with pecans. Refrigerate 6 to 8 hours before serving.

chocolate velvet cheesecake


1 cup vanilla wafer crumbs
1/2 cup chopped pecans
3 tablespoons granulated sugar
1/4 cup margarine, melted

16 ounces cream cheese, softened
1/2 cup packed brown sugar
2 eggs
6 ounces semisweet chocolate chips, melted
3 tablespoons almond flavored liqueur
2 cups sour cream
2 tablespoons granulated sugar

Combine crumbs, pecans, the 3 tablespoons granulated sugar and margarine; press onto bottom of a 9-inch springform pan. Bake at 325 degrees F for 10 minutes.

Combine cream cheese and brown sugar, mixing at medium speed of electric mixer until well blended. Add eggs, one at a time, mixing well after each addition. Blend in chocolate and liqueur; pour over crust. Bake at 325 degrees F for 35 minutes.

Increase oven temperature to 425 degrees F.

Combine sour cream and the 2 tablespoons granulated sugar. Carefully spread over cheesecake. Bake at 425 degrees F for 10 minutes. Loosen cake fro m rim of pan. Cool before removing rim of pan. Chill.

Substitute 2 tablespoons milk and 1/4 teaspoon almond extract for almond flavored liqueur.

godiva chocolate pave


Inspired by a recipe from Le Madeleine

Chocolate Pave
8 (1.5 ounce) bars Godiva Dark Chocolate, broken up
1 cup (2 sticks) unsalted butter
1 1/4 cups confectioners’ sugar
1/2 cup unsweetened cocoa powder
7 large egg yolks
2 tablespoons water
1/2 cup heavy cream

3/4 cup heavy cream
2 tablespoons granulated sugar
Fresh berries

Make the chocolate pave: Line an 8 1/2 x 4 1/2-inch loaf pan with plastic wrap, allowing enough extra plastic wrap hanging over sides to cover finished pave.

Place chocolate and butter in microwave-safe bowl. Microwave on HIGH (100% power) for 1 minute. Stir. Microwave 30 seconds more or until chocolate is softened. Stir until smooth and let cool. Sift confectioners’ sugar and cocoa over chocolate mixture and whisk to mix well.

Whisk egg yolks and water in double boiler top over simmering water. Whisking constantly, heat yolks to 145 degrees F and maintain temp erature for 3 minutes. Fold yolks into chocolate mixture and cool to room temperature.

Whip cream in mixing bowl until medium peaks form, using electric mixer at high speed. Whisk one-third of cream into chocolate mixture. Then fold remaining cream into chocolate mixture. Be careful not to overmix. Pour mixture into prepared pan, folding ends of plastic wrap over top. Refrigerate overnight.

Whip cream and sugar in mixing bowl until soft peaks form, using electric mixer at high speed.

Invert pave onto cutting board and remove plastic wrap. Let stand at room temperature for 30 to 45 minutes for easier slicing. Cut into 12 slices with warm knife, wiping knife between each cut. Place 2 slices of pave on each plate and top with whipped cream. Garnish with fresh berries and serve immediately.

amaretto cheesecake with raspberry sauce


1/4 cup butter
2 cups chopped almonds
2 tablespoons granulated sugar

12 ounces cream cheese, softened
1/2 cup granulated sugar
3 eggs
1 cup sour cream
2 tablespoons Amaretto
1/2 teaspoon vanilla extract
1/2 teaspoon almond extract

3 cups frozen unsweetened raspberries, thawed
2 teaspoons Amaretto
Granulated sugar, to taste

In 9-inch microwavable quiche dish, shallow round baking dish or deep pie plate, melt butter at HIGH (100% power) for 1 to 1 1/2 minutes. Stir in almonds and sugar until evenly coated with butter. Press into bottom and sides of dish. Microwave at HIGH 2 to 3 minutes or until firm. If necessary rotate dish during cooking.

Filling: Beat cream cheese and sugar until light. Beat in eggs one at a time. Add sour cream, Amaretto or almond liqueur, vanilla extract and almond extract. Beat until smooth. Pour into baked crust. Microwave uncovered at MEDIUM ( 50% power) for 14 to 18 minutes or until cheesecake is almost set in center. Rotate dish partway through cooking if necessary. Cool on countertop to room temperature, then cover and refrigerate until serving time.

Sauce: Reserve some whole raspberries for garnish. Puree remaining raspberries. Push through sieve to remove seeds. Stir 2 tablespoons Amaretto or almond liqueur into puree. Add sugar to taste.

To serve, spoon some sauce onto dessert plates. Place slice of cheesecake on sauce. Garnish with reserved berries.

NOTE: If you prefer use 1 cup graham cracker crumbs with 1/2 cup finely chopped almonds for the crust. Use a food processor and pulse to chop nuts to an even consistency rather than a fine powder. Also you could substitute strawberries for the raspberries. To omit liqueur, increase almond extract in the filling to 1 teaspoon and use just a drop in the raspberry puree.

french toast peach cobbler


12 to 14 large peaches
1 1/4 cups granulated sugar, divided
1/3 cup all-purpose flour
Cooking spray
1 teaspoon grated orange rind
1/3 cup fresh orange juice
1/4 cup butter, melted
1/4 teaspoon ground cinnamon
3 large egg whites
8 slices white bread
2 tablespoons granulated sugar

Preheat oven to 350 degrees F. Coat a 9 x 13-inch baking pan with cooking spray.

Peel and slice peaches to yield 12 cups. Combine peaches, 1 cup sugar and 1/3 cup flour in prepared baking dish and let stand 30 minutes, stirring occasionally.

Combine 1/4 cup sugar, orange rind, orange juice, melted butter, cinnamon and egg whites in a shallow bowl. Trim crust from bread; cut each slice into 2 triangles. Dip each bread slice in egg mixture, coating well. Arrange bread on top of peach mixture. Sprinkle 2 tablespoons sugar over bread. Bake for 45 minutes or until golden brown.

Makes 10 servings.


Lemon Poppy Seed Scones by ~CinnamonGirl on Flickr.
easy cobbler


1 cup self-rising flour
1 cup granulated sugar
1 cup milk
1/2 cup butter

Melt the butter and stir all the ingredients together. It will be a bit wet, but that is okay. Pour into a greased 8-inch round baking pan. Sprinkle 1 cup berries or peaches over the top. Bake at 350 degrees F for 45 minutes or until the top is nicely browned.

gingerbread cobbler


1/2 teaspoon finely shredded orange peel
2 cups orange juice
1/2 cup granulated sugar
1 tablespoon butter or margarine
1 (14 1/2 ounce) package gingerbread mix
1/2 cup milk
1 tablespoon vegetable oil

In saucepan, combine orange peel, orange juice, sugar and butter or margarine; bring to boiling. Pour into a 12 x 7 x 2-inch baking dish.

In mixing bowl, combine dry gingerbread mix, milk and oil; stir just until moistened. Drop batter by spoonfuls evenly over hot syrup. Bake at 375 degrees F for 20 to 25 minutes.

Serve warm.

Makes 8 servings.

layin’ the chocolate smack down


Brownies, chocolate pudding and whipped topping layered in a bowl. This is a special rendition of death by chocolate.

1 (20 ounce) package fudge brownie mix
1/2 cup vegetable oil
1/4 cup water
3 eggs
1 (6 serving) package instant chocolate pudding
3 cups milk
1 (16 ounce) package frozen whipped topping, thawed
10 chocolate sandwich cookies, crumbled

Prepare the fudge brownies according to package directions, using the oil, water and eggs. Bake in a 9 x 13-inch pan. allow to cool.

When brownies are cool, prepare the pudding; in a large bowl, combine pudding mix and milk. mix until smooth and set aside to thicken.

Cut the brownies into 3 inch squares. Line the bottom of a large serving bowl unevenly with 1/2 of the brownie squares. Pour half of the pudding over the brownies, then cover with half of the whipped topping. Repeat layers. Sprinkle top with crumbled cookies.

blackberry cobbler


2 cups all-purpose flour
2/3 cup shortening
1 teaspoon salt
6 tablespoons water

2 cups blackberries (for large cobbler)
1/2 cup (1 stick) butter or margarine
3 cups granulated sugar

Make enough pie crust for 3 layers of crust (large cobbler) 2 layers (small one). Place one layer of crust in pan.

Mix blackberries, butter and sugar together and pour in on first crust, then another crust, another portion of filling, then top with crust. On each crust sprinkle sugar and more butter. Bake for 40 to 45 minutes at 400 degrees F.

autumn vegetable cobbler


1 small onion, sliced
2 teaspoons olive oil
4 small red potatoes, cubed
2 carrots, chopped
1/4 cup water
2 medium leeks, halved lengthwise and cut into slices
2 cups chopped fresh spinach
1 cup vegetable broth
2 teaspoons all-purpose flour
3 tablespoons minced fresh parsley
1 tablespoon soy sauce
1/2 teaspoon salt
Cornbread Topping (see recipe below)