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. 

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.

quick & easy Brownie Dessert

Creating a beautiful and delicious brownie stack is easier than you would think and tastes as good as any Bakery treat!

    by iambaker.net

To make this you will need:

brownie recipe (below)

whipped cream (or store bought)

strawberries, chopped (about 1 cup)

simple syrup

chocolate sauce

9-inch cake pan

a long serrated knife

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Ingredients

• 1/2 cup butter melted, then cooled
• 1 cup granulated sugar
• 1/3 cup unsweetened cocoa powder
• 1/2 cup all-purpose flour
• 1/4 teaspoon salt
• 1/4 teaspoon baking powder
• 2 eggs
• 1 teaspoon vanilla

Instructions

1. Melt butter and set aside to cool slightly.
2. Sift together all dry ingredients in a medium bowl. (You may need to sift twice)
3. Place into a jar or airtight container.
4. In a small bowl, beat two eggs with the vanilla. Pour into dry ingredients and gently stir.
5. Pour the melted butter into brownie mixture and mix until just incorporated.
6. Spread batter in a prepared 9-inch cake pan and bake for 22-25 minutes at 350 degrees.

            by iambaker.net

Prepare brownies and allow to cool to room temperature.

Cut brownies into equal sections. Spread simple syrup along the edges of the cut brownie. (This will help to keep the dessert moist.)

Set brownie on a plate and place a few strawberries on top. Cover in about 1/4 cup of whipped cream.

Repeat this process. You can either make a 3 or 4 layer brownie stack. If you choose to make it 3 layers you can chop up the 4th layer into small bits and sprinkle on top of the finished stack.

Place remaining strawberries on top. Cover with chopped brownie. Drizzle chocolate sauce. Dust with confectioners sugar if you would like!

I made this Easy Brownie Dessert live on my facebook page. Join me every Tuesday at 11 am CST for some fun cake decorating!

DARK CHOCOLATE CANDY CANE COOKIES

THE CLASSIC COMBINATION OF CHOCOLATE AND PEPPERMINT MAKE THESE DARK CHOCOLATE CANDY CANE COOKIES THE PERFECT TREAT FOR THE HOLIDAYS!

by livforcake.com

So there I am a few years ago, blissfully perusing their holiday decorations, when I stumble across these authentic handmade Nutcrackers from Germany. There was a variety of them and they weren’t the traditional, boring (sorry!) Nutcrackers. Each of these Nutcrackers had a theme — there was a fisherman, a Scottish bagpiper, a leprechaun, a painter, a toy maker… They were freakin’ adorable.

And then I saw it. There was a CAKE BAKER Nutcracker. No One Cares. At All. My heart maybe started to race a little bit… until I looked at the price. These guys were all $40-$60, which isn’t crazy unreasonable (but sorta), and this was before I had gone to pastry school and gotten back into baking and blogging. I Figuratively thought to myself: ‘If I was still really into the cake thing I would totally buy this’. But I wasn’t, so I didn’t buy the Nutcracker. Sigh.

I kid you not that I have looked for that Nutcracker every damn year since (probably about 3 years now). Every year! I scour various HomeSense locations hoping it will pop up. They have a series of these Nutcrackers every year, so I am hopeful, but alas, I haven’t been able to find it. I even looked for it online, but can’t find the exact one I saw (or at least the way I remember it). The one I can find online is a bit uglier than the one I remember (lol), and I’m certainly not willing to spend $100 in. shipping on it.

by livforcake.com

Dark Chocolate Candy Cane Cookies

The classic combination of chocolate and peppermint make these Dark Chocolate Candy Cane Cookies the perfect treat for the holidays!

1 hr, 30Prep Time

10 minCook Time

1 hr, 40Total Time

Ingredients

2 cups all-purpose flour

1/4 cup Dutch-processed cocoa powder (sifted)

1/4 cup black cocoa (sifted)*

1 tsp baking soda

1/2 tsp sea salt

1 cup unsalted butter (room temperature)

1/2 cup granulated sugar

1 cup packed light-brown sugar

2 large eggs (room temperature)

1 tsp peppermint extract (optional)

1 bag Bright White Candy Melts or white chocolate (melted)**

crushed candy canes

Instructions

1. In a medium bowl, whisk together flour, cocoa powders, baking soda, and salt. Set aside.
2. In the bowl of a stand mixer, beat butter and sugars on med-high until light and fluffy (approx. 2-3mins). Reduce speed and add egg and peppermint extract. Beat until well combined. Add flour mixture and mix until just combined.
3. Chill dough for at least 1 hour or overnight.
4. Preheat oven to 350°F and line baking sheets with parchment paper or silicone mats.
5. Using a medium cookie scoop, portion dough onto baking sheet (I did 9 cookies per sheet). Bake for approximately 10 mins, or until the middle is set. Cookies will deflate and crinkle a bit upon cooling.
6. Cool on pans for 5 mins then transfer to a wire rack to cool completely.
7. Dip in melted candy melts or white chocolate, place on a parchment-lined baking sheet and sprinkle with crushed candy canes. Allow setting.

Recipe Type: Cookie

DARK CHOCOLATE GANACHE TART

THIS SIMPLE AND ELEGANT DARK CHOCOLATE GANACHE TART CAN BE TOPPED WITH ANYTHING YOU LIKE, FROM A SPRINKLING OF SEA SALT TO DULCE DE LECHE OR FRESH BERRIES.

images by:livforcake

The epicrecipes kitchen has more than it’s fair share of baking mishaps. Despite my seemingly endless research and planning, sometimes recipes just flop. Most recently it was the first batch of my sugarcookie cups. I tried something new instead of sticking with my gut and modifying my tried and true cookie recipe. So, I had an entire batch of cracked, ugly cookie cups that I Figuratively had to pry out of the pan. We’re talking 20 cookie cups here.

I don’t like to see anything go to waste, so I decided to repurpose some the failed cookie cups into a tart crust for this Dark Chocolate Ganache Tart.

The tart crust is very easy to make. You just need some cookie crumbs (any kind — graham cracker, digestive, Oreo, sugar cookie, etc.), some melted butter, and a bit of sugar. Mix it up, press it into the tart pan and bake for 7mins. SO easy.

The ganache filling is really just as simple too. Some good quality dark chocolate chopped up and melted with some cream and butter. Pour it into the cooled tart pan, let it set, and you’re done. Is that an easy dessert or what?

by:livforcake

I chose to top mine with some sea salt flakes and Dulce de Leche. I used store-bought because I was lazy, but you can easily make your own with some condensed milk. Good old caramel is another great option or simply some fresh seasonal fruit or berries.

Dark Chocolate Ganache Tart

This simple and elegant Dark Chocolate Ganache Tart can be topped with anything you like, from a sprinkling of sea salt to dulce du leche or fresh berries.

 Prep Time 2 hours 30 minutes

 Cook Time 8 minutes

 Total Time 2 hours 38 minutes

 Servings 10

INGREDIENTS

Cookie Crust:

• 1 1/2 cups cookie crumbs (sugar cookie, graham cracker, digestive, etc.)*
• 6 Tbsp unsalted butter melted
• 1/4 cup granulated sugar

Dark Chocolate Ganache Filling:

• 12 oz good quality dark chocolate ** 340g, finely chopped
• 8.5 oz heavy whipping cream 1 cup, 240g
• 4 Tbsp unsalted butter room temperature, broken up

Toppings:

• Maldon Sea Salt Flakes
• Dulce de Leche

INSTRUCTIONS

Cookie Crust:

1. Preheat oven to 350F.
2. Combine all ingredients in a medium bowl until crumbly. Press firmly into a 9" tart pan (sides first, then bottom).*** Bake for 7-8mins. Cool completely in pan.

Dark Chocolate Ganache Filling:

1. Place chopped chocolate and butter into a large bowl.
2. In a small saucepan, bring cream just barely to a simmer. Pour over chopped chocolate and cover bowl immediately with plastic wrap. Let stand 5 mins. Stir with a spatula until combined and smooth. ****
3. Pour into cooled tart shell and allow to set - overnight at room temperature or 1-2 hours in the fridge.
4. Sprinkle with sea salt and drizzle with dulce de leche (or any other sauce) if desired. Serve at room temperature.

NOTES

* I used crushed up sugar cookies from a failed recipe.
** Do not use baker's chocolate.
*** I used a flat metal measuring cup to help press down.
**** If you have unmelted chunks of chocolate in your ganache still, you can heat it up over a simmering double boiler on the stove.