Category: Desserts

Baron Uilliam’s Infamous Chocolate Bacon Fudge

This one’s got me into trouble, out of trouble, one SCA food award, into a recipe book, and has paid for troops in a war.

Mark's Infamous Chocolate Bacon Fudge

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Ingredients
  

  • 3 c semi-sweet chocolate chips
  • 1 can sweetened condensed milk
  • 1/4 c butter softened
  • 1/4 c heavy cream
  • 1 1/2 tsp vanilla
  • 1 lb bacon cooked until crisp

glaze

  • 1/2 c semi-sweet chocolate chips
  • 1/2 Tbsp butter

Instructions
 

  • Line an 8x8" pan with foil or plastic wrap. If foil, grease with butter, oil, or bacon fat.
  • In medium saucepan, combine chocolate, milk, butter and cream. Cook over low heat until chocolate melts and is smooth. Remove from heat.
  • Crumble bacon, and reserve about 1/4 c. Stir bacon into chocolate mixture. Spoon into prepared pan, smooth with spatula.
  • Sprinkle reserved bacon over top of chocolate, and press down slightly.
  • Melt 1/2 c chocolate chips and 1/2 Tbsp butter. When smooth, drizzle overall. If desired, sprinkle lightly with course salt.
  • Cover, and chill for 4 hours. Cut into squares to serve.

Notes

You will need two 300g bags of chips for this.
I have added one variation on this: Chocolate Chili Bacon Fudge.
In a small bowl, mix together 4 Tbsp brown sugar and 4 tsp crushed chili flakes. When bacon is about half done, sprinkle sugar/chili mixture on the bacon, and let it finish cooking.

Basic Pumpkin Spice Cheesecake

Basic Pumpkin Spice Cheesecake

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Ingredients
  

  • 1 1/4 c ginger snaps crushed
  • 1/4 c butter melted
  • 3 pkgs cream cheese softened
  • 3/4 c sugar
  • 3 eggs
  • 1 c canned pumpkin
  • 1/2 c pecans toasted and chopped
  • dash nutmeg
  • dash cinnamon

Instructions
 

  • Combine wafer crumbs with melted butter. Press into bottom of 9” springform pan.
  • Beat softened cream cheese and sugar until smooth. Add eggs, one at a time, and mix until just blended. Stir in pumpkin, pecans, and spices, and pour into crust.
  • Bake at 350ºF for 45-50 minutes or until center is almost set. Cool completely, then refrigerate 3 hours or overnight.
  • Add any additional toppings, such as whip cream, toasted pecans, and cinnamon sticks.

Basic Citrus Mint Cheesecake

Basic Citrus Mint Cheesecake

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Ingredients
  

  • 1 1/4 c graham cracker crumbs
  • 1/4 c butter melted
  • 3 pkgs cream cheese softened
  • 3/4 c sugar
  • 3 eggs
  • 1 Tbsp lemon juice
  • 1 Tbsp lime juice
  • 1 Tbsp orange juice
  • 1 tsp lemon zest
  • 1 tsp lime zest
  • 1 tsp orange zest
  • 1-2 Tbsp fresh mint chopped

Instructions
 

  • Combine wafer crumbs with melted butter. Press into bottom of 9” springform pan.
  • Beat softened cream cheese and sugar until smooth. Add eggs, one at a time, and mix until just blended. Stir in fruit juice and zest, and pour into crust.
  • Bake at 350ºF for 45-50 minutes or until center is almost set. Cool completely, then refrigerate 3 hours or overnight.
  • Add any additional toppings, such as lemon, lime, and orange slices, or fresh mint leaves.

White Chocolate Cranberry Cheesecake

White Chocolate Cranberry Cheesecake

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Ingredients
  

  • 1 1/4 c vanilla wafers crushed
  • 1/4 c butter melted
  • 3 pkgs cream cheese softened
  • 3/4 c sugar
  • 3 eggs
  • 4 oz white chocolate melted and cooled
  • 1/2 c dried cranberries
  • 1/2 tsp orange zest

Instructions
 

  • Combine wafer crumbs with melted butter. Press into bottom of 9” springform pan.
  • Beat softened cream cheese and sugar until smooth. Add eggs, one at a time, and mix until just blended. Stir in remaining ingredients, and pour into crust.
  • Bake at 350ºF for 45-50 minutes or until center is almost set. Cool completely, then refrigerate 3 hours or overnight.
  • Add any additional toppings, such as orange slices, dried cranberries, or white chocolate curls.

Basic Chocolate Cheesecake

Basic Chocolate Cheesecake

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Ingredients
  

  • 1 1/4 c chocolate wafers crushed (or Oreos)
  • 1/4 c butter melted
  • 3 pkgs cream cheese softened
  • 3/4 c sugar
  • 3 eggs
  • 6 squares semi-sweet chocolate melted and cooled
  • 1/4 c Amaretto liqueur (optional)

Instructions
 

  • Combine wafer crumbs with melted butter. Press into bottom of 9” springform pan.
  • Beat softened cream cheese and sugar until smooth. Add eggs, one at a time, and mix until just blended. Stir in melted chocolate and Amaretto (if desired) and pour into crust.
  • Bake at 350ºF for 45-50 minutes or until center is almost set. Cool completely, then refrigerate 3 hours or overnight.
  • Add any additional toppings, such as drizzled melted chocolate and toasted almonds.