10 Cooking/Food Life Hacks

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No Bake Nutella Cheesecake

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Ingredients :

for the Crust :

25 pcs oreo cookies or 250 g
1/4 cup butter

for the cheesecake :

500 g cream cheese
1/2 cup +1 tbsp sugar
1 tsp vanilla extract
1 1/2 cups nutella
2 tbsp cocoa powder
1 cup cream 
1 tbsp gelatin 
1/4 cup water
Optional
80 g semi sweet chocolate
1/4 cup cream
12 pcs. ferrero rocher

No-Bake Oreo Cheesecake

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NO-BAKE OREO CHEESECAKE (免烤奥利奥芝士蛋糕)

(Recipe for one 8" x 5" x 2" cake)

Crust
18 Oreos without icing (132 g)
40 g unsalted butter, melted and cool

Cutouts
8.5 Oreos without icing, soft

Filling
3 gelatine leaves (read update above if using gelatine powder)
500 g full-fat natural set yogurt
250 g full-fat block cream cheese
120 g icing sugar, sift if lumpy
2.5 Oreos without icing

break into small pieces, add scraps from cutouts or another 6.5 Oreos

All ingredients, utensils and tools should be at room temperature unless otherwise stated.

1) Line 8" x 5" x 2" cake pan with 2 sheets of plastic forming "t" shape, leaving overhang of 1".

2) To make crust, place cookies in plastic bag. Bash into fine crumbs. Add butter. Mix thoroughly. Pour mixture into cake pan. Spread evenly. Press hard so that crumbs are compact. Refrigerate.

3) To make cutouts, cut cookies with 3 cm and 2 cm heart-shaped cutters.

4) To make filling, soak gelatine in ice water till just soft, 4-5 minutes. Squeeze hard to remove excess water. Place in bowl. Place bowl in freshly boiled water till gelatine is melted, about 5 minutes.

5) Add 2-3 tbsp yogurt to melted gelatine. Whisk till even and smooth. Transfer to mixing bowl. Add remaining yogurt. Whisk till even and smooth.

6) Beat cream cheese till half smooth. Add icing sugar. Beat till just even and smooth. Add about 1/4 of yogurt mixture. Whisk till just smooth. Add remaining yogurt mixture. Whisk till just even. Taste and add more sugar if you like. Scrape down thoroughly and mix through.

7) If necessary, chill cream cheese mixture till consistency is like softly whipped cream.

8) Pour almost 1/3 of cream cheese mixture into cake pan. Sprinkle with half of cookies. Repeat layering as before. Finish with layer of cream cheese mixture. Bang cake pan against worktop 3-4 times. Cover and refrigerate till filling is set, about 8 hours. Keep chilled till serving time.

9) To serve, remove cake from pan. Discard plastic lining. Transfer cake to cake board. Decorate with cutouts. Cut with chef's knife, wiping knife clean after each cut. 

All-American Loaded Baked Potato Salad

"This is a great twist on two all-American favorites--the potato salad and the loaded baked potato. Served cold, this has been a crowd-pleaser at our many family functions and is often requested. Even people who don't normally love potato salad seem to love this!"


                                                                                                                         1 h 40 m6 servings434 calls

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Ingredients:

• 6 cups cubed russet potatoes
• 1 teaspoon salt
• 1 cup sour cream
• 1 cup creamy salad dressing (such as Miracle Whip®)

• 1/2 teaspoon coarse ground black pepper
• 1 cup shredded Cheddar cheese
• 1/2 cup chopped green onions
• 1/2 cup real bacon bits

Directions :

• Prep
  20 m
• Cook
  20 m
• Ready In
  1 h 40 m

1. Place potatoes in a pot; fill with water until potatoes are covered. Add salt; bring to boil. Simmer until potatoes are just tender enough to be pierced with a fork, about 15 minutes. Drain and run under cold water until potatoes are slightly cool.
2. Mix sour cream, creamy salad dressing, and ground black pepper together in a large bowl. Stir in Cheddar cheese, green onion, and bacon bits; add potatoes. Cover and chill in the refrigerator until ready to serve.

Oreo Cookie Cheesecake

    picture by food.ndtv.com

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Ingredients

• 25 oreo cookies
• 4 Tbsp melted butter
• 4 packets cream cheese
• 4 Tbsp corn flour
• 1 cup sugar
• 4 eggs
• 2 tsp vanilla essence
• 2 bars melted chocolate (240 gm)
• 1/2 cup cream
• 1/3 cup liquor of choice (optional)

Method

1. Crush about 20 cookies and-and mix in the melted butter. Line the base of the baking pan evenly with this mixture.
2. Now beat cream cheese, sugar and cornflour together. Once it becomes creamy, mix in the eggs but do it one at a time.
3. Stir in the liquor and vanilla essence. Add melted chocolate and cream. Break the remaining cookies into smaller pieces and mix.
4. Pour the batter over the crust and bake it in the oven at 180 degrees C for about 10 minutes. Turn the heat down to 100 degrees C and bake for 2 hours.
5. When done leave the cake in the oven to cool for two hours and then refrigerate overnight.
6. Garnish with some mint leaves. Slice and serve.

Chocolate Cupcakes with Whipped Ganache Frosting

Whip the ganache as little or as long as you like, depending on how you prefer the consistency.

PREP: 55 MINS

 

TOTAL TIME: 3 HOURS 5 MINS

YIELD: MAKES ABOUT 18

INGREDIENTS        

• 3/4 cup unsweetened Dutch-process cocoa powder
• 1 1/2 cups all-purpose flour
• 1 1/2 cups sugar
• 1 1/2 teaspoons baking soda
• 3/4 teaspoon baking powder
• Salt
• 2 large eggs
• 3/4 cup low-fat buttermilk
• 3/4 cup warm water
• 3 tablespoons safflower oil
• 1 teaspoon pure vanilla extract
• 2 batches Whipped Ganache
•                                               

• DIRECTIONS           

1. Preheat oven to 350 degrees. Line 18 to 20 cups of 2 standard (12-cup) muffin pans with baking cups. Sift cocoa, flour, sugar, baking soda, baking powder, and 3/4 teaspoon salt into the bowl of a mixer. Beat on low speed until just combined.
2. Raise speed to medium, and add eggs, buttermilk, water, oil, and vanilla. Beat until smooth, about 3 minutes.
3. Divide batter among baking cups, filling each about two-thirds full. Bake until tops spring back when touched with a finger, 20 to 22 minutes. Let cool completely in pans set on wire racks.
4. Place a mound of whipped ganache (about 3 tablespoons) on top of each cupcake, and frost each using a small spoon or a small offset spatula to create swoops.

COOK'S NOTES

Unfrosted cupcakes can be stored at room temperature for up to 1 day.

Moist Chocolate Cake Recipe

Moist Chocolate Cake Recipe photo by Taste of Home

TOTAL TIME: Prep: 15 min. Bake: 25 min.

MAKES: 12 servings

Ingredients                                             

• 2 cups all-purpose flour
• 1 teaspoon salt
• 1 teaspoon baking powder
• 2 teaspoons baking soda
• 3/4 cup baking cocoa
• 2 cups sugar
• 1 cup canola oil
• 1 cup brewed coffee
• 1 cup milk
• 2 large eggs
• 1 teaspoon vanilla extract
• FAVORITE ICING:
• 1 cup milk
• 5 tablespoons all-purpose flour
• 1/2 cup butter, softened
• 1/2 cup shortening
• 1 cup sugar
• 1 teaspoon vanilla extract

Directions

1. Preheat oven to 325°. Sift together dry ingredients in a bowl. Add oil, coffee, and milk; mix at medium speed 1 minute. Add eggs and vanilla; beat 2 minutes longer. (Batter will be thin.)
2. Pour into two greased and floured 9-in. round baking pans (or two 8-in. round baking pans and six muffin cups).
3. Bake 25-30 minutes. Cool 10 minutes before removing from pans. Cool on wire racks.
4. Meanwhile, for icing, combine milk and flour in a saucepan; cook until thick. Cover and refrigerate.
5. In a bowl, beat butter, shortening, sugar and vanilla until creamy. Add chilled milk mixture and beat 10 minutes. Frost cooled cake. Yield:12 servings.

Gorgeous Greek chicken

“Full of lovely fresh veg and herbs, this couscous salad is delicious served with citrusy Greek-style chicken. Opting for super-lean chicken breasts is the key to keeping this recipe nice and healthy – it’s a great source of protein, to help keep your muscles strong.Teamed with a lovely salad of carrot ribbons, this is a colorful, tasty midweek dinner. And, if you’ve not made your own tzatziki before, give this a try and I guarantee you’ll be making it time and again. ”

SERVES 2

COOKS IN30 MINUTES

DIFFICULTYNOT TOO TRICKY

Ingredients :                               

• 1 red pepper                                                 
• 6 spring onions
• 20 g black olives
• 100 g ripe cherry tomatoes
• 170 g couscous
• ½ a cucumber
• 2 free-range chicken breasts
• olive oil
• 1 teaspoon dried oregano
• 1 lemon
• 100 g fat-free natural yogurt
• ½ a bunch of fresh mint (15g)
• 1 carrot
• extra virgin olive oil       
• 
  

• Method :                      

• 
  

  1. Fill a small pan with water, place over a medium heat and bring to the boil.
  2. Meanwhile, halve, deseed and finely chop the pepper. Trim and finely slice the spring onions. Bash the olives and tear out the stones, if needed, then roughly chop. Halve the cherry tomatoes, then place it all into a large bowl and set aside.
  3. Place the couscous into a bowl, cover with 250ml of the boiling water. Cover with a plate and set aside.
  4. While the couscous is steaming, coarsely grate the cucumber into a small bowl, add a pinch of sea salt and leave for 5 minutes.
  5. Meanwhile, place the chicken on a plate. Drizzle over 1 teaspoon of olive oil, the oregano and a pinch of black pepper. Finely grate over the lemon zest, then turn the chicken over to coat.
  6. Using clean hands, gently squeeze the moisture from the grated cucumber into the sink, then return to the bowl. Stir in the yogurt, a good squeeze of lemon juice and a pinch of pepper. Pick and finely chop the mint leaves, then stir half into the yogurt mixture.
  7. Using a speed-peeler, peel the carrot, then continue shaving it into long ribbons. Place into a small bowl, season with a pinch of salt and pepper and add a good squeeze of lemon juice.
  8. Heat a non-­stick frying pan on a medium-high heat.
  9. Meanwhile, fluff up the couscous with a fork, then add stir through the chopped vegetables with the remaining chopped mint. Add 2 teaspoons of extra virgin olive oil and the juice of half a lemon. Stir well and season to taste with black pepper.
  10. Place the chicken into the hot pan and fry for 10 minutes, or until cooked through, turning from time to time, then slice into rough strips.
  11. Divide the couscous between plates, top with the carrot salad and chicken, then serve with the tzatziki.