Monday, December 10, 2012


This weekend we had a Wild Game Feast to attend.  Where we all share our 
bounty of wild game we have harvested for the year.  

I was in charge of bringing dessert, trying to stick with the "wild game" theme of the party
I did some simple chocolate art to add a cute Elk to my cheesecake. 

It looks so impressive, yet took minimal effort!  
Trust me, if you can trace you can do this!!

  • Find a picture online and print out in black & white to trace.
  • Tape the picture to your counter and place a piece of wax or parchment paper over the picture.  Also tape this down so it doesn't move on you while tracing.
  • Melt some chocolate chips in a sandwich bag, snip the corner to make a fine tip.
  • Trace your picture!
  • Once you have traced your picture to your liking, stick in the fridge to full set.
  • It will only take a few minutes depending on how thick your chocolate is.
  • Once set, the chocolate will easily peel right off the paper.
  • Place on your dessert and impress your party guest!


Chocolate Orange Cheesecake


  • 1 ½ cups crushed Oreo Cookies or Chocolate Graham Crackers
  • 1/3 cup melted butter
  • 3 Cream cheese bricks (8oz each)
  • 1 ¼ cups sugar
  • 3 eggs
  • 2 tsp vanilla extract
  • 3/4 cup whipping cream
  • 1 1/2 squares of unsweetend baking chocolate
  • 1/2 - 3/4 cup of Orange juice concentrate 


  • Grease bottom but not sides of a 9 or 10 inch springform pan.
  • Mix Crushed Chocolate cookies & Melted Butter
  • Press into the bottom and up the sides a bit of a greased springform pan.
  • In a mixer, cream the cream cheese and sugar
  • Add the 3 eggs one at a time until well combined
  • Then add vanilla extract and whipping cream
  • Blend until smooth
  • Divide mixture into 2 equal portions
  • To the first half of the mixture, stir in 1 ½ squares unsweetened baking chocolate, melted
  • Pour into bottom of the prepped springform pan.
  • To the second half of the mixture, stir in the orange juice concentrate
  • Carefully spoon this mixture over the top of the chocolate mixture already in the pan.
  • Place the springform pan in the middle of a large baking sheet and slide into the oven
  • pour warm water into the baking sheet to partially submurge the springform pan.
  • This is called a water bath & keeps the cheesecake moist while baking so it does not crack.
  • Bake at 325 degrees F for about 50 minutes to an hour or until the surface of the cake is no longer glossy and the center does not giggle. 
  • Remove from oven and immediately run a sharp knife around the edge of the pan to release the cake.  
  • Do not remove from the springform pan yet!
  • Place in the fridge for a few hours to fully cool and set.
  • Once cooled you can release from the pan and apply your chocolate art.

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