Chocolate Puddle of Love

How much do I love creating big, yummy, delicious concoctions and seeing Jay feast on them and my guests go  “WOW! That is amazing” when they bite into these decadent desserts. So without further adieu, here is the 2013-2019 Valentine dessert I created especially for Jay. It is entitled “Chocolate Puddle of Love” because that is what it looks like. We love dark and white chocolate, orange crème, cheesecake, and with all incorporated into one dessert — Oh my yum, just heavenly!
Chocolate Valentine Puddle of Love

This recipe creates two separate brownies:
“Yummylicious Melt-In-Your-Mouth Fudge Brownies” 
“White Chocolate Orange Blondies” [below]
“Orange Cream Cheese Filling” [below]
“Chocolate Ganache” [below]

Prepare: Yummylicious Melt-In-Your-Mouth Fudge Brownies” 

Prepare:  “White Chocolate Orange Blondies”

White Chocolate Orange Blondies

1/2 pound, plus 1 teaspoon butter, at room temperature
1 1/2 cups light brown sugar
2 eggs
1 tablespoon vanilla extract
1/4 teaspoon orange extract
2 teaspoons of orange zest.
3 cups plus 1 tablespoon all-purpose flour
1 teaspoon baking powder
2 cups white chocolate chips


Preheat the oven to 350 degrees F.

Place 1/2 pound of the butter and the brown sugar in the bowl of an electric mixer fitted with the paddle attachment. Cream the butter and sugar on medium speed until a smooth batter is formed. While the machine is running, add the eggs, vanilla and orange extracts, and orange zest, until incorporated into the batter.

Sift together 3 cups flour and baking powder. Slowly add the flour mixture to the batter and mix on low speed until a dough is formed. Very gently, by turning the mixer on and then off, fold the chips into the dough.

Once the dough is all blended, grease a 9 by 9-inch baking pan with the remaining butter and dust with the 1 tablespoon of flour. Pour the batter into the pan and place in the preheated oven. Bake for 25 to 30 minutes, or until set yet still moist.*

Prepare Orange Cream Cheese Filling:

Orange Cream Cheese Filling
1 8oz package cream cheese
1/4-1/2 cup powdered sugar to taste
1 teaspoons vanilla
1/4 teaspoons orange extract
2 teaspoons orange zest

Set aside until assembly.

Dark Chocolate Ganache

• 1 1/2 c. Heavy cream
• 2 Tbsp. Unsalted butter
• 18 ounce Dark or Semi-Sweet chocolate, minced into 1/2-oz pieces


Heat the heavy cream and the butter in a 3-qt saucepan over medium high heat. Bring to a boil. Place the Semi-Sweet chocolate in a 3-qt stainless steel bowl. Pour the boiling cream over the chocolate and allow to stand for 5 minutes. Stir until smooth.  Set aside until assembly.

Chocolate Valentine Puddle of Love


1.  Cut brownies into servicing-size pieces.
2.  Layer first one Fudge Brownie on plate.
3.  Top with Orange Cream Cheese Filling.
4.  Layer one White Chocolate Orange Blondie on top of Cream Cheese Filing.
5.  Top with Orange Cream Cheese Filing.
6.  Layer second Fudge Brownie on top of Cream Cheese Filling.
7.  Pour Chocolate Ganache over top to puddle on plate.
8.  Garnish with dollop of whipped cream or fresh cut fruit.
9.  Serve with dry Cabernet Sauvignon or coffee.
10.  Jump into the puddle and enjoy!

* White Chocolate Orange Blondies recipe based in part on original recipe by Emeril Lagasse, 2002


Beyond the Yum’s Death by Chocolate Dessert

Beyond the Yum delicious is the only way to describe my Death By Chocolate Double Fudge Ice Cream Dessert.  While reading my Death by Chocolate Cake book, I was inspired to turn some of those yummies into this creation.  It’s a lip smacker for sure and yes, beyond the yum! It just doesn’t get much better than this.

If you do not have this book or the original Death by Chocolate book in your cookbook collection:

Beyond The Yum Deep-Dish Apple Pie

Happy National Pie Day
Jay&Jacy Photography ©2011 All Rights ReservedLooking for a delish Apple Pie recipe?  Try mine…you will LOVE IT!

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Beyond The Yum Deep-Dish Apple Pie*

3 tablespoons unsalted sweet butter
2 pounds Granny Smith apples sliced
2 pounds Macintosh or Gala Apples sliced
1/2 cup sugar
1/2 cup light brown sugar, packed
1 lemon, juiced [use same lemon for lemon zes below]
4 tablespoons all-purpose flour
Pinch ground nutmeg
1 teaspoon ground cinnamon
1/2 teaspoon apple pie spice
1/2 teaspoon salt
1 cup raisins**
1 recipe Pie Dough, recipe follows
1 egg, beaten
Vanilla Glaze

Preheat the oven to 350 degrees F.

In a large saute pan, melt the butter. Add the apples and saute for 2 minutes. Add the sugars, lemon juice and flour. Continue to saute for 2 minutes. Season the apples with nutmeg, cinnamon, apple pie spice and salt. Mix thoroughly and remove from the heat. Mix in the raisins ** [plumpedw/tsp. water in microwave 15sec. then cooled]. Cool the mixture.

Pie Dough: [or use your favorite pie dough]
2 1/2 cups all-purpose flour
1 1/2 tablespoons sugar
3/4 teaspoon salt
11 tablespoons cold unsalted butter, cut into 1/4-inch pieces
3 tablespoons solid vegetable shortening
1 tbsp. fresh lemon zest
5 tablespoons ice water

Sift the flour, sugar, and salt into a large bowl. Using your fingers, work in the butter and shortening until the mixture resembles coarse crumbs. Add lemon zest. Add 4 tablespoons of ice water and work with your fingers until the water is incorporated and the dough comes together. Add more water as needed just until the dough comes together, being careful not to over mix. Form the dough into a disk, wrap tightly in plastic wrap, and refrigerate for at least 30 minutes before using.

Remove dough from refrigerator.  Lightly dust a surface with flour. Cut the dough in half. Roll out each half to 12 inches in diameter and about 1/8-inch thick. Fold 1 circle of dough in fourths. Carefully lift the dough and place in a 10-inch deep-dish pie pan. Unfold the pie dough and spoon the apples into the pie shell. Place the second round of dough over the apples. Using a sharp knife cut away the excess dough. Using your fingers, crimp the edges of the pie firmly to seal the dough completely. With the same sharp knife, make 3 slits, about 4 inches long and 2 inches apart, across the pie dough. Brush with the beaten egg, place the pie in the oven, and bake for 1 hour and 15 minutes.

Remove the pie from the oven and cool for 5 minutes; glaze with vanilla glaze.  Cool to room temperature before slicing, about 1 hour.


Vanilla Glaze
2 c. powdered sugar
1 tsp. vanilla
1 tbsp. butter, softened
3-4 tbsp. heavy cream
[add drops of water to consistency needed to spread]

In bowl, combine powdered sugar, vanilla, butter and cream until mixture has the consistency of a glaze. Brush on glaze while pie is still warm.


* This Beyond the Yum version is based on the original “Jacy’s Deep Dish French Apple Pie.”  I made a second recipe of The Beyond The Yum version and Deep Dish Apple Pie recipe from Emeril Lagasse for posting purposes.  Beyond The Yum’s original “Jacy’s Deep Dish French Apple Pie” recipe from 2001 is not currently available online.

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