Nutella Cheesecake (no bake)

No Bake Nutella Cheesecake

Yield: 8 people

 

Prep Time: 20 minutes

 

Cook Time: Minimum 4 hours Chill Time

ingredients:

9 oz (250g) graham cracker
7 tbsp (100g) salted butter, melted
1 tsp vanilla extract
18 oz (500g) of cream cheese, room temp
3.5 oz (100g) powdered sugar
½ cup heavy cream
1 - 13 oz (371g) jar of Nutella
Optional 6 pieces of Ferro Rocher Chocolates

directions:

In a food processor pulsate the crackers until nice and crumbly, add the melted butter and give a few pulses until mixed thoroughly.

Put the crust mix into a springform cake tin (I used 8”) and press firmly to create an even layer. Chill in the fridge while preparing the cheesecake mixture.

Beat the cream cheese, with the powdered sugar and vanilla extract in a bowl until it forms a smooth mixture with no lumps.

Beat in the jar of Nutella until mixture is combined.

Beat in the ½ cup cream until mixture looks shiny and mousse-like.

Dollop mixture onto graham crust and smooth the surface.

Just before refrigerating the cheesecake add some topping if you wish, I crumbled some Ferro Rocher Chocolates and sprinkled on top for some décor.

Chill in the fridge for a 4 hours or, preferably, overnight.

Adapted from: Chocolate Suze

Sour Cream Vanilla Pudding Bundt Cake

Sour Cream Vanilla Pudding Bundt Cake

Ingredients:
Box of yelllow cake mix (of course, you can use any flavor of cake mix you'd like!)
1 pkg instant vanilla pudding mix
1 tbs vanilla extract (you could also use various flavors of extracts - almond, orange, etc would be good)
1/4 cup sour cream
3 eggs
1/3 cup oil

Directions:
Preheat oven to 350.
Combine cake mix and instant pudding. Add eggs, oil, water and vanilla and mix until smooth. Incorporate sour cream and scoop into greased bundt pan and bake 45-55 mins or until done.

Easy right?!? I topped mine with a homemade chocolate glaze, but you could use any kind of frosting or glaze you like.  Or eat it plain.  Enjoy!

smores fudge bars

S'mores Fudge Bars

YIELD: 9 large squares or 18 small squares

ingredients:

Crust:
20 full graham crackers
1/4 cup granulated sugar
1/2 teaspoon salt
12 tablespoons unsalted butter, melted

Fudge filling:
2 cups semisweet chocolate chips
1 (14 ounce) can sweetened condensed milk

Marshmallow topping:
2 large egg whites
1/4 teaspoon cream of tartar
3/4 cup granulated sugar
1/2 cup light corn syrup
1/4 cup water
1/4 teaspoon salt
1 1/2 teaspoons vanilla extract

directions:

For the crust:
Preheat the oven to 350°F. Line an 8x8-inch baking pan with foil.

Place the graham crackers, sugar, and salt in the bowl of a food processor and pulse until finely ground. Add the melted butter and pulse until the mixture is moistened. Press the mixture into the bottom of the prepared baking pan. Bake for 10 minutes. Remove to a cooling rack and let cool completely.

For the filling:
In a small saucepan set over medium-low heat, combine the chocolate chips and condensed milk. Heat until the mixture is melted, thick, and smooth, stirring constantly. Pour over graham cracker crust. Place in the refrigerator while making the marshmallow topping.

For the marshmallow topping:
In the bowl of an electric mixer fitted with the whisk attachment, beat the egg whites and cream of tartar until soft peaks form.

Meanwhile, in a small saucepan set over medium-high heat, combine the sugar, corn syrup, water, and salt. Bring the mixture to a boil and continue to cook until a candy thermometer registers exactly 240°F. Immediately remove from heat. Turn the mixture on low speed and carefully and gradually drizzle the syrup into the egg whites. Increase speed to medium-high and beat until the mixture is thick and glossy and looks like marshmallow fluff, about 7 minutes longer. Add in the vanilla and beat until combined.

Spread the marshmallow topping evenly over the chocolate fudge layer. Use akitchen torch to gently torch the marshmallow layer until lightly golden. Alternatively, place the pan under the broiler and broil for 1 minute, or until lightly golden.

Refrigerate the pan for at least 1 hour before cutting into squares and serving. The squares can be stored in an airtight container in the refrigerator for up to 5 days.

Mexican chocolate chia pudding

eld: 2 servings

A rich, creamy dairy-free pudding made with chia seeds.

ingredients

• 1/3 c. chia seeds
• 1 c. unsweetened almond (or other non-dairy) milk
• 2 tbsp. unsweetened cocoa powder
• 1 tbsp. maple syrup (I used Grade B)
• 1 tsp. ground cinnamon
• pinch of cayenne (optional)

instructions

1. Combine all ingredients in a medium bowl. Cover and refrigerate overnight or at least 8 hours. Transfer mixture to a high-powered blender and blend until completely smooth. If pudding is warm from blending, return to refrigerator until chilled. (Alternately, you can just stir the pudding and eat it without blending.)

notes

This pudding is thick, almost like a mousse. If you've blended your pudding and decide you want it a little thinner, add some extra milk. Be sure to blend the pudding until completely smooth--if you don't, it will be gritty! A high-powered blender likeBlendTec works best. Any sweetener you like will work in this, and if 1 tablespoon isn't sweet enough, feel free to add more.

Pull-Apart Cinnamon Sugar Pumpkin Bread with Glaze

Pull-Apart Cinnamon Sugar Pumpkin Bread with Glaze
(Adapted from Willow Bird Baking)

Ingredients
Bread2 Tbsp unsalted butter
1/2 cup milk
2 1/4 teaspoons (1 envelope) active dry yeast
3/4 cup pumpkin puree
1/4 cup white sugar
1 tsp salt
2 1/2 cups bread flour

1 cup granulated sugar
2 tsp ground cinnamon
1/2 tsp fresh ground nutmeg
2 Tbsp unsalted butter

 Glaze 
2 Tbsp unsalted butter
1/8 cup brown sugar
1 1/2 Tbsp milk
3/4 cup powdered sugar
1 tsp vanilla

Directions

In a saucepan over medium-high heat, brown 2 tablespoons of butter, letting it bubble up and turn a dark golden brown but being careful not to allow it burn (turn black). Once browned, remove the pan from the heat and carefully add the milk, return to stove and heat through.**** Pour the milk and butter into the bowl of standing mixer (fitted with a dough hook) and allow to cool so it is no longer hot but also not cool (about 100-110 degrees F). Once it has reached a warm but not hot temperature add the yeast and 1/4 cup of sugar and allow to proof (this can take up to 8 minutes, the top will look foamy and the liquid cloudy). Then add the the pumpkin, salt, and 1 cup of flour. Stir until combined then add the rest of the flour 1/2 cup at a time and knead for 6 minutes, until the dough is smooth and elastic and just slightly sticky. If the dough is too moist, add extra flour 1 tablespoon at a time.

Move dough to a lightly oiled bowl and cover with a clean towel. Allow to rise in a warm place for 60-90 minutes or until doubled in size.

While dough is rising, brown another 2 tablespoons of butter. Add the sugar, cinnamon, and nutmeg and mix well.** Making sure sugar evenly absorbs the butter. Set aside. Next, grease and flour a 9×5 loaf pan and set aside.

When the dough has doubled in size, punch it down and flip out onto a clean floured surface and knead with hands for 1-2 minutes. Roll dough into a 20×12 inch rectangle.*** Evenly sprinkle the dough with the cinnamon sugar mixture and press into dough with palms of the hand. Cut the rectangle into 6 strips. Lay strips on top of each other and cut each strip into 6 even squares (cut in half then each half into thirds). Stack strips vertically into the loaf pan. Cover the pan with a clean towel and let rise for 30-45 minutes.

In the meantime preheat an oven to 350 degrees. After rising in the pan bake for 30-40 minutes (mine took 37 exactly) or until top is a very deep golden brown.

To prepare the glaze, heat the butter, milk, and brown sugar in a small saucepan. Bring to boil then immediately remove the pan from the heat and stir in the vanilla and powdered sugar.

**Of course I didn’t properly read this section of the directions… I was supposed to melt the butter and brush the dough with the butter then adding the sugar on top of the butter (instead of mixing it all together and sprinkling) but it worked my way so that’s how I am listing it. It’s really your call!

*** If dough is difficult to roll out, cover with a towel and allow to relax for a few minutes then try again.

**** My milk was room temperature. Adding it cold to the butter can result in clumping. Willow Bird Baking called for removing the butter from the pan, then heating the milk, then adding the butter back to the milk. I was lazy which is why I skipped that step. You can also heat the milk separately in the microwave if you’d like.

Travis' 6 layer chocolate cake with whip cream and seven minute icing

Fudge Cake:
3 Squares chocolate-unsweetened, or 6 TBLS cocoa
1/2 c. Imperial Margarine
2 1/4 c. firmly packed brown sugar
3 eggs
1 1/2 tsp. real vanilla
2 tsp. soda
1/2 tsp. salt
2 1/4 c. cake flour or flour sifted with 1-2 TBLS of corn starch
1 c. sour cream
1 c. boiling water

Beat margarine, sugar, and eggs on high speed.  Add vanilla and chocolate on low speed until smooth.  Add flour, soda and salt until just mixed in.  Add sour cream and boiling water until smooth.  Pour evenly into 3 spring form round pans 8-9 inches.  Bake at 350 degrees for at least 24 minutes until toothpick comes out clean.

Whip Cream:
Beat heavy whipping cream and powdered sugar together until resembles frosting.

Seven minute icing:
3 egg whites, beaten to stand in stiff peaks
1 3/4 c. sugar
10 TBLS cold water
2 TBLS corn syrup
1/4-1/2 tsp salt
2 tsp vanilla

Mix and cook over a double boiler, until thick, usually between 7 and 10 minutes, while continues beating with mixer.

Cut each cake in half, and put whip cream in between each layer, ending with frosting the whole cake with seven minutes icing.

Blueberry Icecream

Two versions one healthy, one regular, I like them both.  I also use my blendtec, which is a high powered blender.

regular blueberry ice cream:
1 1/4 c. half and half
3 T organic sugar
12 oz or 2 1/2 c. frozen blueberries

Put in blendtec and push ice cream button.  After cycle is done, stir, and pulse until smooth.  Enjoy!

Blueberry ice Cream, healthy (GF, SF,DF)
1 1/4 c. coconut milk
3 T agave, honey or your choice of sweetener
12 oz or 2 1/2 c. frozen blueberries

Put in blendtec and push ice cream button.  After cycle is done, stir, and pulse until smooth.  Enjoy!

Fudgesicle Frosty

2/3 c. coconut milk
1/4 c. agave nectar
1/3 c. cocoa powder
4 medjool dates, pitted
1/2 large ripe avocado, peeled and pitted
3 C. ice cubes

I use this in my blendtec
Add first 5 ingredients to jar and secure lid.  Select "sauces".  Add ice cubes and select "ice cream".  Serve immediately for a frosty treat.

For making fudgesicles, substitute 1 cup of the ice cubes for 1 cup plain almond milk.  After blending, pour the frosty into popsicle mold, insert sticks and freeze until solid.

For  a recipe with no avocado, use 3/4 c. coconut milk, 1/3 c. agave, 3 T cocoa or carob powder, 1/2 tsp. xantham gum.  "Pulse" 4-5 times and ice cubes and select "ice cream".

Orange Creamsicles (GF, SF, DF)

1 c. orange juice (pulp free)
1 c. coconut milk
3 tsp. honey
1/2 tsp. vanilla
5 drops orange oil

Mix together and pour into Popsicle containers and freeze.  Delicious, healthy treat!

Nila Carmel Cheesecake

66 Nilla Wafers, divided
1 1/4 c. sugar, divided
1/4 c. butter, melted
3 pkg. (8 oz. each) Philadelphia Cream Cheese, softened
1/2 c. Sour cream
1 tsp. vanilla
3 eggs
Carmel (see carmel recipe)

Preheat oven to 325 degrees if using a silver 9-inch springform pan.  Finely crush 50 of the wafers; mix with 1/4 cup of the sugar and the butter.  Press firmly onto bottom of pan.  Stand remaining 16 wafers around edge of pan, pressing gently into crust to secure.

Beat cream cheese and remaining 1 cup sugar in large bowl with electric mixer on medium speed until well blended.  Add sour cream and vanilla; mix well.  Add eggs 1 at a time, beating on low speed after each addition just until blended.  Pour into prepared crust.

Bake 45 to 50 min. or until center is almost set.  Run small knife or metal spatula around rim of pan to loosed cake; cool before removing rim of pan.  Refrigerate 4 hours or overnight.

Pour carmel over middle of cake, until reaches the edges, allow to cool, then microwave semi-sweet chocolate chips in a small baggie, until melted, and cut an edge off with scissors and decorate. 

BYU Mint Brownies

BYU Mint Brownies

This recipe is straight from the BYU Magazine with my notes in brackets:)
1 c. margarine (I use butter)
1/2 c. cocoa
2 Tbsp. honey
4 eggs
2 c. sugar
1 3/4 c. flour
1/2 Tbsp. baking powder
1/2 tsp. salt
1 c. chopped walnuts (I leave these out–BYU offers them both ways)
12 oz. chocolate icing (They don’t give the recipe for their chocolate frosting–I just used the mint recipe–omit mint and food coloring add 1/3 cup cocoa or more depending on your tastes)
Mint Icing5 Tbsp. margarine (I use butter)
dash of salt
3 Tbsp. milk
1 Tbsp. light corn syrup
2 1/3 c. powdered sugar
1/2 tsp. mint extract
1-2 drops green food coloring
1. Melt margarine and mix in cocoa. Allow to cool. Add honey, eggs, sugar, flour, baking powder, and salt. Mix well. Add nuts. Pour batter into a greased 9-by-13 baking pan. Bake at 350 degrees for 25 minutes.
Cool.
2. Prepare mint icing: Soften margarine. Add salt, corn syrup, and powdered sugar. Beat until smooth and fluffy. Add mint extract and food coloring. Mix. Add milk gradually until the consistency is a little thinner than cake frosting.
3. Spread mint icing over brownies. Place brownies in the freezer for a short time to stiffen the icing. Remove from the freezer and
carefully add a layer of chocolate icing.
Recipe Source: Sugar-n-Spice, Cougareat Food
Court

Carmel Brownies

50 to 60 carmels
2/3 c. evaporated milk
1 German choclate cake mix
3/4 c. melted butter
6 oz chocolate chips

Put carmel and 1/3 c. milk in bowl.  Microwave 2 1/2 minutes.  Set aside.  In another bowl, mix cake mix and 1/3 c. milk and butter.  Mix. 
Take 1/2 mix and press into greased 9 x 13 pan.  Bake 6 minutes at 350 degrees.  Take out and sprinkle chocolate chips over it.  Spread carmel mix on top of cake mix, then take 1 tsp. clumps of left over mixture and plac eover caramel.  Bake 15 to 18 minutes. 

Popeye's Ice Cream

Use Blendtec or vitamix

3/4 c. half and half or coconut milk
1/4 c. agave
2/3 c. nonfat dry milk or powdered coconut milk
1/2 banana
2 c. spinach
1 1/2 T vanilla
2 1/2 c. ice cubes
Put all in blender, and push Ice cream button. 

Chocolate Sheet Cake or Texas sheet cake

2 c. flour
2 c. sugar
1/2 tsp. salt
2 sticks marg. or butter
1 c. water
3 T cocoa
2 eggs
1 tsp soda
1/2 c. buttermilk
1 tsp. vanilla
Bring to boil in saucepan the marg., water, and cocoa, then cool.  Sift together flour, sugar, and salt.  Beat eggs until fluffy.  Add buttermilk, soad and vanilla.  Beat slowly the egg mixture while adding the flour mixture, then the warm cocoa mixture.  Bake for 20-25 min. at 350 degrees in a cookie sheet pan

Frosting
1 stick butter
3 T cocoa
5 T milk
1 lb powdered sugar
1/2 tsp. vanilla
Bring butter, cocoa and milk to boil in med. saucepan.   Pour powdered sugar in to pan and beat smooth.  Add vanilla.  Frost over cooled cake

Chocolate Beet Cake

3 eggs
1 1/2 c Sucanat
3/4 c. consisting of 50% coconut oil, and 50% applesauce
1 tsp. vanilla
1 3/4 cups steamed beets (water drained before pureeing in Blenter) this is about 2 medium beets, skin cut off
4 T baking cocoa
2 c. ww flour, or GF flour mix
1 1/2 tsp. baking soda
1/2 tsp. sea salt

Puree beats in blender, then add eggs,k sugar, oil, and vanilla.  Add chocolate and other ingredients.  Bake in 9 x 13 oiled pan at 350 degrees for 30 minutes until done.

Frosting
Cream togher
1/4 c. cocoa
1/2 c. butter, or oil
1/2 c. powdered sucanat.  (blend sucanat in blender to make it powdered)

Vanilla Ice Cream (GF, DF, SF)

I use my Cuisnart ice cream maker for this recipe

3 cups coconut milk
3/4 c. agave
1-2 tsp. vanilla

milk together and pour into ice cream maker.

Mini chocoalte chip pumpkin pies

1 c. pumpkin puree
1/4 c. sugar
1/4 c. evaporated milk
1/2 tsp. cinnamon
1/4 tsp. nutmeg
1 egg, beaten
2 rolls pillsbury pie rust, thawed or make own pie crust
1/4 c. chocolate chips
1/4 c. mini marshmallows
1 egg, 1 tsp water, beaten for egg wash
1/4 c. powdered sugar

1.  Preheat oven to 350 degrees.  In a bowl mix together pumpkin, sugar, milk, cinnamon, nutmeg, and egg.
2.  Roll out pie crust.  Use a 3-in round cookie cutter or glass and cut out circles.  Place crust onto cookie sheet (greased).  Place 1 tsp. pumpkin pie filling then fold crust over filling and press edges w/ tines of a fork to seal.  Poke each crust w/ fork for steam to escape.  Brush top w/ egg wash and bake 20-22 min.
3.  Let cool 5 min. then dust with powdered sugar
makes 26 pies

Mug Brownies

That’s one-minute for mixing, another for microwaving – the eating part likely won’t take much longer. There are a ton of microwave mug cakes floating around the internet — a common comment though is that they’re not chocolatey enough, and too spongy — likely a result of using a whole egg in a single-serving cake. It’s not ideal to use part of an egg though (what do you do with the rest) and so it occurred to me that leaving it out would result in a denser, more brownie-like chocolate creation. Give me a brownie over cake any day — especially a warm one I can scoop ice cream on top of. This ultra-simple brownie for one is totally divine.

Use unsweetened cocoa powder — it has much more chocolate flavor than sweetened drink mixes like powdered Quick.

Stir together your flour, brown sugar, cocoa and a pinch of salt. A fork works.

Stir in the oil and milk or coffee — I use the dregs of my morning cup.

Stir it together — you’ll have a thick, chocolatey paste.

Microwave it for a minute — if you have a powerful microwave check it after 30 seconds, but 60 should do it. It’ll be done when it’s puffed and springy to the touch, but still a little gooey when you stick your fork in it — like any good brownie should be.

One of these is technically enough for two, but you don’t have to share.

Two-Minute Mug Brownie
Adapted from Instructables.com
1/4 cup flour
1/4 cup packed brown sugar
2 Tbsp unsweetened cocoa powder
Pinch salt
2 Tbsp canola or other mild vegetable oil
2 Tbsp milk, coffee or water
In a heatproof mug or ramekin, stir together the dry ingredients until no lumps remain. Stir in the oil and milk until you have a thick paste.
Microwave on high for a minute, checking it after 30 seconds (microwaves vary) – it will be done when it’s springy on top but still a bit gooey – like the very best brownie. Eat warm.

Maple Bars and GF Maple Bars

Maple Bars

I am re-posting this recipe as I have tweaked it just a bit. I decided adding the cinnamon to the milk isn't the best thing to do, it clumps. Instead, whisk into the flour and then add to the yeast mixture. Also I'm increasing the flour to 5 cups... seems I always have to add more. And I'm adding 1/8 teaspoon salt to the frosting.... Salt enhances flavors and takes that "too sweet" out of the frosting just a bit. I made these for work yesterday and added diced cooked bacon to the top! Delicious!

I was snowed in yesterday morning and couldn't go to work!! So I thought 'why not bake?' And one of my favorite things when I worked at the Bakery was Maple Bars! MMMMMM... I ran across this recipe on http://www.recipezaar.com/. So I thought I would give it a try!! It was yummo ! I think next time I make them I will cut the dough into 3 strips and then in six pieces for a little smaller bar but they were good, and not too heavy. I also like the fact that these are baked, not fried! I suggest eating with hot chocolate or a tall glass of milk. mmmmmmmmmmmm!!

Gluten Free/dairy free version *

Maple Bars   
1 1/2 cups milk      *half coconut/half almond milk
1/3 cup shortening (I used butter flavored Crisco)  *I'm going to use coconut oil
4 Tablespoons granulated Sugar *Agave or Raw honey
2 teaspoons salt

1/4 cup lukewarm water

2 (1/4 ounce) envelopes yeast
2 large eggs, beaten
5 cups flour (might need a bit more)  *GF flour mix I buy from Costco
2 teaspoons cinnamon

Maple Icing 1/3 cup butter     *coconut oil
1 cup packed brown sugar        * sucanat

1/4 cup milk                              *coconut milk

1 1/2 cups powdered sugar       *powdered sucanat (I blend mine in my blender

2 teaspoons mapleine (found by the flavor extracts and seasonings)
1/8 teaspoon salt

For the dough:
In a medium saucepan scald milk; add shortening, 3 Tablespoons granulated sugar, and salt. Stir to combine and set aside to cool to lukewarm.

In a large mixer bowl, add the lukewarm water and the yeast (remember the water should be just lukewarm, too hot and it will kill the yeast) Add the remaining 1 Tablespoon of sugar to the yeast and water and whisk to combine. Let sit for about 5 minutes until it starts to bubble and become foamy.

After the yeast is foamy and the milk mixture is luke warm. Add the eggs to the yeast and stir to combine, then add the milk mixture to the yeast mixture. Whisk the cinnamon into the flour and gradually add to the yeast mixture. You may need to add more, you want the dough slightly sticky but not too sticky. Knead for 3 to 5 minutes. I let my kitchen aid do the kneading for about 5 minutes.
Spray another large bowl with non-stick spray, place dough in the bowl and let raise for an hour or until double in size.

Punch down and roll out into a large rectangle about 1 inch thick.

Cut into rectangles, I cut the rectangle in half, and then each half into 6 pieces to make 12 bars, then place on a greased baking sheet. Let raise for about 30 minutes.

While bars are raising, preheat the oven to 425 degrees.

Bake the bars for 7 to 8 minutes or until light golden brown, Watch carefully. Remove from oven and let cool slightly before icing.

Make the icing while the bars are raising:

In a small saucepan mix butter, brown sugar and milk. Bring to boil for medium heat and simmer 3 minutes.l Remove from heat and cool for 15 minutes. Add the mapleine and powdered sugar and blend well with a hand mixer. Add a little more powdered sugar if needed (I added about 1/4 cup more)

Spread on maple bars and enjoy!

Peanut Butter Panda Puff Balls

1 c. All natural Peanut Butter (I grind my own in my blender, or use Adams PB)
3/4 -1c. Agave
6 c. Peanut Butter Panda Puffs (or Peanut Butter Kix for non-gluten free)

In saucepan over medium heat combine Peanut Butter and Agave until mix until hot and well blended.  Remove from heat and add Peanut Butter Panda Puffs

Drop by spoonfuls onto wax paper, and wait to cool.  My boys love these