Chocolate Chip Cookie & Oreo Fudge Brownie Bar

STRAWBERRY CREAM CHEESE COFFEE CAKE

recipe adapted from Anny’s Blog

Butter Cake & Crumb Topping

2 cups all purpose flour

3/4 cup sugar

1/2 cup butter, cold and cut into chunks

1/2 tsp baking soda

1/2 tsp baking powder

1/4 tsp salt

3/4 cup sour cream (full fat)

1 large egg

1 tsp vanilla extract

Cream Cheese Filling

1 - 8oz cream cheese, room temperature

1/4 cup sugar

1 large egg

Strawberry Filling

1 1/2 cup fresh strawberries, cut into pieces

3 tbsp sugar

3 tsp water

1.5 tsp cornstarch

Preheat the oven to 350F. Line an 8 inch round pan with removable bottom with non-stick baking paper.

Prepare the strawberry jam. 

Combine the cornstarch and water to make a slurry in a bowl. Mix the strawberries and sugar in a pan. Cook over low heat until the strawberries release their juices about 5 minutes, then add the cornstarch mix and stir until well combined. Stir for another minute or two until it has thickened. Remove from heat. Let cool to room temperature while you prepare the rest of the cake.

Prepare the cream cheese filling. 

Beat the cream cheese on medium speed for about 30 seconds until smooth. Add in the sugar and egg and beat until well combined.  Set aside.

Prepare the cake.

Combine the flour and sugar together in a bowl. Using a pastry cutter or just 2 forks, cut in the butter until the mixture resembles coarse crumbs. Measure 3/4 cup of the mixture and set aside. Add the baking soda, baking powder and salt and mix well.

In another bowl, beat the sour cream, egg and vanilla extract until well blended. Using a hand whisk or a spoon, stir gently into the flour mixture until just incorporated. Batter may be a bit lumpy. Set aside.

Spread the batter in the pan, with about 1/2 inch up the sides, also leaving a 1/2 inch border around the edges bare (like making a well). Pour the cream cheese mixture over the batter, being careful not to go beyond the border. Spread the strawberry jam on top of the cream cheese mixture. Sprinkle the remaining 3/4 cup crumbs over the strawberry filling. Bake for 50-55 minutes. Cool in the pan on a wire rack for 20 minutes before removing the cake.

Ferrero Rocher Cheesecake

Ingredients-

For the base-

400g of digestive biscuits, crushed

125g of unsalted butter, melted

For the filling-

300ml of double cream

1 teaspoon of vanilla extract or vanilla bean paste

500g of full-fat cream cheese, at room temperature

1/2 cup of icing sugar, sifted

5 Ferrero Rocher chocolates, cut into small pieces

Toppings-

4 tablespoons of Nutella

Chopped hazelnuts

Ferrero Rocher chocolates

Method-

1. Lightly grease the bottom of 23cm springform cheesecake tin.

2. Base: Place the biscuits in a food processor and blitz until the biscuits are fine. Then mix into the melted butter and tip into the greased tin. Press down firmly and then place in the fridge whilst you make the filling.

3. Filling: Place the vanilla and cream in a large mixing bowl, whisk until the cream has formed soft peaks. Then fold in the cream cheese and icing sugar until fully incorporated, then fold in the chopped Ferrero Rocher chocolates.

4. Spoon this mixture onto the biscuit base and smooth over with a spatula. Place a little tin foil over the top of the cheesecake and then place back in the fridge for at least 6 hours or overnight.

5. Once the cheesecake has set add the Nutella to a small saucepan, melt on a low heat for 3-4 minutes or until it’s slightly runny. Then allow to cool for a few minutes and then spread over the top of the cheesecake, decorate the cheesecake with the Ferrero Rocher chocolates and some finely chopped hazelnuts. Place back in the fridge for another hour and then serve.

green velvet cheesecake cake

Ingredients

• 1 recipe Red Velvet Cake (using green food coloring instead of red, omit frosting portion), baked in 2 9-inch rounds
• 1 recipe Favorite Cheesecake, baked in 9-inch round, omit crust
• 2 - 10.6 ounce containers Cream Cheese Cool Whip Frosting
• 2 cups semi-sweet chocolate chips
• 3/4 cup Irish Cream creamer

Instructions

1. Bake and cool the red (green) velvet cake and cheesecake according to recipe directions. Remember-- no need to make the frosting for the red velvet cake OR the graham cracker crust for the cheesecake. Simply bake the cheesecake in a lined 9-inch round cake pan.
2. Once cooled, layer the 3 cakes alternately (green velvet, cheesecake, green velvet) on cake plate/stand.
3. Frost with Cool Whip Frosting around the sides, but not on the top. Chill cake in the refrigerator while making the ganache (in the following step).
4. Place the semi-sweet chocolate chips and the creamer in a medium microwave-safe bowl. Microwave for 1 minute. Stir chocolate until melted and combined with creamer (I like to use a whisk, but beware this causes air bubbles in the ganache, disrupting a smooth look). If necessary, heat for another 30 seconds to melt chocolate completely.
5. Allow the ganache to cool for 30 minutes and then spread over top of the cake.
6. Allow cake to chill for at least 3 hours before serving.

Perfection in every layer

Butterscotch, Nutella, and Strawberry Milkshake Paddle

Homemade Lasagna

Directions

1. Preheat oven to 375 degrees F (190 degrees C). Bring a large pot of lightly salted water to a boil. Add noodles and cook for 8 to 10 minutes or until al dente; drain and set aside.
2. Place pork and beef in a large, deep skillet. Cook over medium high heat until evenly brown. Stir in tomato sauce, crushed tomatoes, parsley, garlic, oregano, onion, sugar, basil and salt. Simmer over medium-low heat for 30 minutes, stirring occasionally.
3. In a large bowl, combine cottage cheese, eggs, Parmesan cheese, parsley, salt and pepper.
4. In a 9x13 inch baking dish, place 2 layers of noodles on the bottom of dish; layer 1/2 of the cheese mixture, 1/2 of the mozzarella cheese and 1/2 of the sauce; repeat layers.
5. Cover with aluminum foil and bake in preheated oven for 30 to 40 minutes. Remove foil and bake for another 5 to 10 minutes; let stand for 10 minutes before cutting; serve.

Ingredients

• 1 (16 ounce) package lasagna noodles
• 1/2 pound ground pork
• 1/2 pound lean ground beef
• 1 (8 ounce) can tomato sauce
• 1 (28 ounce) can crushed tomatoes
• 1 tablespoon chopped fresh parsley
• 1 clove garlic, crushed
• 1/2 teaspoon dried oregano
• 1/2 cup minced onion

• 1/8 teaspoon white sugar
• 1 1/2 teaspoons dried basil
• 1 1/2 teaspoons salt
• 1 pound small curd cottage cheese
• 3 eggs
• 3/4 cup grated Parmesan cheese
• 2 teaspoons salt
• 1/4 teaspoon ground black pepper
• 1 pound shredded mozzarella cheese