No Bake Nutella Cheesecakes

I did some looking around Pinterest and found some absolutely delicious ideas for desserts for my Witches' Tea Party. Ultimately, I did not find exactly what I was looking for. So I pulled from an idea here and there and came up with a simple, yet rich and decadent dessert. Then I added some fun... accessories...

No Bake Nutella Cheesecakes
makes 6-8 personal servings

{ingredients}
crust:
3/4 c. Oreos, crushed
1 1/2 Tbsp Granulated Sugar
3-4 Tbsp Butter, melted

Cheesecake
1 pkg cream cheese (softened)
2/3 c. Nutella
1/2 tsp vanilla extract
1/2-1 c. Whipped cream

{directions}

Mix together cookie crumbs, butter, and sugar. Divide evenly in small containers (small jars work, I used these adorable mini cups I found.) Press firmly. Set aside. (For a whole cheesecake, you can double the crust recipe and put in in a spring form or regular sized pan.)

Beat cream cheese and Nutella until smooth. Add vanilla. With a spatula, fold in 1/2 c. whipped cream. Add more until desired consistency is reached. (you could potentially make it more of a moose texture if you wanted) I wanted cheesecake, so I didn't add a lot more than 1/2 c.

Spoon Nutella mixture on top of the crust and refrigerate before serving. (1-2 hours before or overnight works great too. These were even good the day after too...)

To serve: add some whipped cream on top and serve cold. Does life get any better than Oreos and Nutella? I submit that it does not! Enjoy!

Frrrozen Hot Chocolate

My Brother-in-law and his wife recently went on a trip to the east coast where they went to the famous Serendipity to experience their signature Frozen Hot Chocolate. They brought the recipe home with them and made it for us while we were up in Park City. We recently made it ourselves. It is relatively simple and oh so soothing and refreshing. :) So here it is! Sorry for no picture as of yet...

And I am adding my own commentary to the process...
{ingredients}
6 pieces (1/2-ounce) chocolate , a variety of your favorites {or half a bag of chocolate chips}
2 teaspoons store-bought hot chocolate mix
1 1/2 tablespoons sugar
1 1/2 cups milk -divided
3 cups ice {pre-crushed}
Whipped cream {Technically optional... we didn't have any and didn't feel we needed it...}
Chocolate shavings {also optional}

{directions}
1.Chop the chocolate into small pieces. Place it in the top of a double boiler {or a metal bowl that fits your pan} over simmering water {careful to not let the water touch the bowl or the chocolate}. Stir occasionally until melted. Add the hot chocolate mix and sugar. Stir until completely melted. Remove from heat and slowly add ½ cup of milk until smooth. Cool to room temperature {the milk pretty much does that automatically...}.

2. In a blender, place the remaining cup of milk and ice. Pulse until the ice is broken into smaller chunks for a smooth finish, then add the room-temperature chocolate mixture. Blend on high speed until smooth and the consistency of a frozen daiquiri. Pour into a giant goblet and top with whipped cream and chocolate shavings. {or into some mugs and sip away your troubles... :) }

Skookie

{What do you get when you put cookie dough on a skillet? yes... you guessed it, a Skookie! :) This is one of my favorite things I have in my kitchen. They are easy to manage, very versatile, and lets face it, totally awesome! We made ourselves a yummy dessert on them the other night and my husband made sure I got a good picture so I could post and "share the goodness with everyone." I will have to admit that these are so great I am tempted to keep these secrets to myself, but good things should be shared... So here it is, the "goodness" as I promised I would share. (p.s. i am not being endorsed in any way for my opinions here.) }

{all you have to do is make a favorite cookie dough and plop a glob onto the center of the skillet. Cook according to the recipe (ours usually cook the best around 10 minutes). Top with a corresponding ice cream and eat is straight out of the pan with a spoon. Fast, simple, and oh so tasty! We have also made individual pizzas on these multiple times. We cheat and buy the pizza dough in a can (but have also used Rhodes roll dough) put what ever toppings your heart desires and viola! a yummy individualized "date night"}

*what a romantic Italian date complete with floating candle and A&W in the ice bowl... :)

{do remember that you don't have to have a Skookie to enjoy some time in the kitchen. you can use a cookie sheet too! :) }

Caramel Filled Chocolate Cookies:



{ingredients}
2 1/2 c. flour
3/4 c. unsweetened cocoa
1 tsp. baking soda
1. c sugar
1 c. brown sugar
1 c. margarine or butter- softened
2 tsp. vanilla
2 eggs
1 c. chopped pecans
48 rolo candies-unwrapped

{directions}
Combine flour, cocoa, and baking soda; mix well. In large bowl, combine sugars and margarine; beat until light and fluffy. Add vanilla and eggs. Add flour mixture. Stir in 1/2 c. of the pecans. If necessary, cover with plastic wrap; refrigerate 30 minuets for easier handling.

For each cookie, with floured hands, shape about 1 Tbsp of dough around 1 caramel candy, covering completely. Combine remaining 1/2 cup pecans and 1 Tbsp. sugar. Press one side of each ball into pecan mixture. Place, on ungreased cookie sheets.

Bake at 375 degrees for 7-10 minutes or until set and slightly cracked. Cool 2 minutes; remove from cookie sheets. Cool on wire rack for 15 minutes.

{for our Skookies we didn't bother with the caramel candy part... the dough is great by its self too. It makes great cookies, but if you want that extra "umph" to make your cookies that much better, the little bit of extra work goes a long way!}

Enjoy!

P.S. Thank you to my thoughtful brother and sister-in-law who gave them to us. We LOVE them. :D

Chocolate Peanut Butter Cup Cupcakes

I HAD to make these so I could post the recipe for our family in Idaho. After going to a cooking class together we all wanted to make these cupcakes that she kept talking about. The author of 101 Gourmet Cupcakes in 10 minutes or less taught the class. Inside of each cupcake is a peanut butter cup. (Just make sure that if you buy enough peanut butter cups to make these twice, hide them from your 17 yr. old son)

1 box chocolate cake mix

3 eggs

1 cup milk

1 bag chocolate peanut butter cups (the big ones!!)

Mix together cake mix, eggs, and milk. Pour 2 tablespoons batter into paper liners and place a peanut butter cup on top. Fill paper liners 3/4 full.

Bake at 350 degrees for 15-18 minutes or until the cake springs back when lightly touched. Remove from oven and allow to cool on a wire rack. When completely cooled, frost.

In the book she suggests chocolate frosting or peanut butter frosting. I let my son choose and he wanted peanut butter frosting. You will not be sorry. It goes perfectly with this cupcake.

Peanut Butter Frosting

1 cup peanut butter (chunky or smooth)

1/2 cup butter, room temperature

2 cups powdered sugar

3-4 Tablespoons milk or cream

1 tsp. vanilla

Combine peanut butter and butter in a large bowl, mixing together until light and fluffy. Stop mixer before adding sugar.

Add sugar, 3 tablespoons milk or cream, and vanilla. Start slow and mix together, gradually increasing the speed. Mix until smooth and creamy. Add 1 tablespoon milk or cream if frosting is too thick.

Valentines Delight! (Buca di Beppo at Home)

{so I know that I am super late in posting these but it is so delicious that I can't not post the secrets! Dinner was greatly inspired by a favorite family Italian restaurant: Buca di Bepo. In fact some of the recipes are from their kitchen! Dad and my husband were in charge of the main dish, my brother worked hard on the bread sticks, and my mom and I took on the dessert. It turned out to be a regular "Buca" experience at home! }

{Bucca di Bepo meatballs}

{ingredients}
2 1/2 lbs ground beef
1/2 c. Romano cheese- grated
3/4 c. dry Italian seasoned breadcrumbs
4 large eggs
2 tsp. salt
1/4 c. fresh garlic- chopped {my darling husband followed the recipe to exact measurements and we decided that this is a lot of garlic. I would only put in 2 or 3 cloves if you don't want to taste garlic for the next few days.}

-->

{directions}
1. In a large bowl mix all ingredients together.
2. Shape into meatballs the size of a golf ball - makes about 40 meatballs {seriously...}
3. set aside and let rest for 1 hour. {we didn't do this and they turned out alright... we just didn't have the time...}
4. Cook the meatballs in the meatball sauce {see note below}
5. Simmer for about 45 minutes.
{Meatball sauce} *to come later* {we decided that the sauce was way too greasy from the meatballs cooking in it... so we have discussed some alternatives... you can cook them in a different sauce and then add it, or you can bake them. That recipe will come later as well but you can click here when we find it...}

{Buttery Breadsticks}{this recipe is super easy and can easily be altered for personal preference}

{ingredients}
24 Rhodes Dinner Rolls- thawed but still cold
1/2 c. butter or margarine- melted
1/2 c. Parmesan cheese (the kind in the jar)
garlic salt- to taste

{directions}
1. Pour melted butter on a 11 x 17 baking sheet
2. Roll each roll to about 6" and then roll in butter until completely coated.
3. Place cheese in seperate bowl and roll buttered breadstick in cheese.

{we actually just sprayed the pan with nonstick spray and brushed some melted butter top and then sprinkled on the cheese, garlic salt and dried parsley}

4. Place breadsticks on baking sheet in 2 rows of twelve each.
5. Sprinkle with garlic salt if desired
6. Cover with plastic wrap. Let rise until double in size.
7. Remove wrap and bake at 350 degrees for 20 minutes.

{dessert: Chocolate Berry Trifle} {this is a fun and very easy delicious dessert to make. and if you do it right, beautifully gorgeous!}

*the whipped topping deflated a little but you get the idea



{Chocolate Berry Trifle} {these were absolutely delectable. The raspberry/chocolate combination provides a sweet desert with a little punch of tartness. Even my brother who was full decided to have one after a bite of mine.}

{ingredients}
3 c. cold milk
2 small packages instant chocolate pudding mix
8 oz cool whip- thawed
1 baked 9 x 13 brownie layer- cut into 1" cubes {see recipe I used below, but I'm sure a boxed brownie mix will work just as well}
2 cups fresh or frozen unsweetened raspberries

{directions}
1. Pour milk into large bowl. Add pudding mixes. Beat with a wire whisk for 2 minutes.
2. Gently stir in 1 c. whipped topping.
3. Place half of the brownie cubes in a 2 qt. serving bowl or trifle dish. {for this celebration we chose to use our goblet as personal trifle dishes and layered accordingly. Just make sure your serving dish is clear so you can see the layers, its part of the fun!}
4. Top with half of the pudding mixture, half of the raspberries, and 1 c. whipped topping. {my layers went as follows: brownie, pudding mix, a spoonful of raspberries, smigeon of whipped topping to act as glue for the next layer of brownies. repeat.}
5. Repeat layers.
6. Refrigerate 1 hr. or until serving {its better to wait to top it with whipped topping until you are about to serve. Ours kinda melted into the rest of it... not quite as pretty. We also topped ours with a little chocolate heart to add a little valentine flair!}

Makes about 12 servings

{Brownie} {i got this recipe from allrecipes.com . it says they always turn out, and they are truly tasty!}

{ingredients}
1/2 c. butter
1 c. white sugar
2 eggs
1 tsp. vanilla extract
1/3 c. flour
1/4 tsp. salt
1/4 tsp. baking powder

{directions}

1. Preheat oven to 350 F
2. Grease and flour an 8 inch square pan. {i wanted thinner brownies so i doubled the recipe and used a 9x13 pan. i also used the Baking PAM that has flour in it already.}
3. In a large saucepan, melt butter. Remove from heat, and stir in sugar, eggs, and vanilla.
4. Beat in cocoa, flour, salt, and baking powder. Spread batter into prepared pan.
5. Bake in preheated oven for 25 to 30 minutes. Do not overcook.

{frosting} {for this dessert i did not make the frosting}
3 Tbsp. butter-softened
3 Tbsp. unsweetened cocoa powder
1 Tbsp. honey
1 tsp. vanilla extract
1 c. sugar

1. To Make Frosting: Combine 3 tablespoons butter, 3 tablespoons cocoa, 1 tablespoon honey, 1 teaspoon vanilla, and 1 cup confectioners' sugar. Frost brownies while they are still warm.

{chocolate hearts- directions}
1. melt some chocolate and put it into a bag {ziploc works just fine- just cut the tip of the corner off for a makeshift designer bag.}
2. Squeeze melted chocolate into any design onto a piece of parchment paper and let cool.
3. Place on a dessert to add a little fancy flair...

--> yes... the picture is upside down...

*Mmmm...

Valentine's Day sneak peak!

{for a special treat I will share the delicious delectables we consumed for our romantic day. Prepare yourself, words cannot accurately describe it... pictures come close, but you'll have to make it to fully appreciate it.}

*what a "love"ly table...


*the meal that awaits to be eaten

Death by Chocolate Cake

This is probably a recipe that is familiar to a lot of people but with a name like that, who can resist. I got this recipe from one of my nieces, but since we haven't talked any of the nieces into posting recipes, I guess I'll have to get credit for it. I had to bring a cake for the Blue and Gold banquet and decided to take this. As you can see, I heated my glaze a little too long which left quite a puddle. (the better to scoop up later) This would be a great for a college girl to take to an apartment of cute boys!

1 c. sour cream

4 eggs

1/2 c. water

1/2 c. oil

1 pkg. chocolate cake mix

1 small pkg. instant chocolate pudding

1-2 c. semi sweet chocolate chips

1 container of chocolate frosting

Spray a Bundt pan with non-stick spray (I like the one with flour in it for this) and preheat oven to 350 degrees.

Mix together sour cream, eggs, water and oil until well blended. Add cake mix and pudding and mix well. Fold in chocolate chips.

Bake for 50-60 minutes. Invert on a plate to cool

Heat frosting in the microwave until pourable. (make sure you take off the tin foil first) Glaze your cake and get a cold glass of milk ready. With all that chocolate, you're going to need it.

Indoor S'Mores

Indoor S'Mores

I have never been a big fan of s'mores when I was out camping. They are messy, I usually burn my marshmallow and the chocolate doesn't melt. I sampled these at a crocheting class recently and I was hooked. These taste great and I challenge you to eat just one.

8 c. golden grahams

1 1/2 c. milk chocolate chips

6 c. miniature marshmallows, divided

5 T. butter

1/4 c. corn syrup

1 tsp. vanilla

Spray a 9 x 13 pan with cooking spray. Measure the cereal in a large bowl so that it is ready. Melt butter, corn syrup and 5 c. marshmallows over low heat stirring constantly. Remove from heat and stir in vanilla. Immediately pour over cereal and stir, adding last cup of marshmallows. This sets up pretty fast so you need to stir quickly. Put in your pan and cool before cutting. Pull a little out of the corner to eat while you are waiting for it to cool.

(Everyone should probably have the ingredients for this in their 72 hr. kit)