To make this cheesecake, I started with my great-grandfather’s recipe. We knew him as Grandpa Chuck, but when he was cooking, he preferred Chowhound Charlie, making the official title of this recipe “Chowhound Charlie’s New York Cheesecake.”
The reason Robb loves this cake, beyond the fond childhood memories, is that it is not too rich. It actually has quite a mild chocolate flavor, and a perfectly amazing dense and moist texture.
When I mentioned to Carla that I needed a killer brownie recipe for the upcoming family reunion brownie bake-off for eternal fame and glory, she suggested I try her Peanut Butter Crispy Marshmallow Brownies.
Can I just describe to you why this is arguably the best krispie treat ever? The biggest reason, besides the obvious heavenly peanut butter and chocolate combination, is corn syrup.
I decided to share Coke with my family. We each put two tablespoons of Coke in our jar cakes, and when they were done baking, we had a quiet little moment at the picnic table in the shade.
I actually regret teaching my kids this recipe, because now every other time I come in the kitchen, I find empty cocoa packets on the counter, a dirty blender in the sink, and empty whipped cream can, and most importantly, no frozen hot chocolate for me.
Dipping things in chocolate is all the rage. It’s like the trend that never goes out of style, because it’s always awesome.
I’ve posted this recipe before. I’m posting it again because it’s the all-time best banana muffin in the entire universe. For real, it’s one of the recipes on this blog I am the most proud of.