Bittersweet Chocolate Cream Cheese Cookies

Are you a cookie and cheesecake lover? This is a recipe you must try! Here at Kathey Jo’s Kitchen, we’ve developed the perfect ingredient recipe measured for perfection. You’ll end up with a soft center, and a perfectly chewy exterior—I call that the perfect cookie!

Chocolate is such a popular flavor. What happens when you add cream cheese to the recipe? You get a match made in heaven! Seriously though, chocolate, and cream cheese is the perfect combination, with a texture you will not resist. You may be considering this cookie to be “too sweet.” The recipe calls for semisweet chocolate, so you’ll have a balanced cookie.

What’s so great about this dough is that you can shape it into different forms to compliment the holiday or party yo...

Kathey Jo’s Kitchen is here to tell you all about chocolate pudding. Did you know that it originated from the British Isles, and originated in the late 16th century? It’s a dish to one can make on short notice. The ingredients vary and are versatile at the same time. When introduced to discerning British tongues, it was made up of a sweetened porridge made from flour, tapioca or oatmeal, and milk.

In Colonial America, cornmeal was more readily available and cheaper to boot. It took on the name of hasty pudding and consisted of cornmeal mush (meaning the cornmeal was added to boiling water and cooked) with molasses, honey, brown sugar or maple syrup, and milk.

There are two kinds of puddings: a meat pudding is an example of a savory dish, while in America, it’s mostly known as a dessert...

There are many reasons to enjoy National Chocolate Éclair Day at Kathey Jo’s Kitchen. One of them is the pure deliciousness of it all.

An éclair is an oblong pastry made from choux dough filled with a cream and topped with icing. The éclair originated during the 19th century in France. It was called pain à la Duchesse or petite Duchesse until 1850. The éclair may have gotten its name from the flash of frosting that glistens across its top. When baking the perfect chocolate éclair, steam is essential to the construction of the inner hollow that’s filled with vanilla cream. It takes some patience, but once you’ve perfected your recipe, you’ll have something you can always fall back on for sweetness.

Did you know that MasterChef India pastry experts spent three days constructing a 26-f...