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Posted in Brownies and Bars | 0 comments

Nutella Cheesecake Bar

Nutella Cheesecake Bar

Nutella Cheesecake Bar recipe

Nutella Cheesecake Bar
Nutella Cheesecake Bar
Print Recipe
Servings
16 pieces
Servings
16 pieces
Nutella Cheesecake Bar
Nutella Cheesecake Bar
Print Recipe
Servings
16 pieces
Servings
16 pieces
Ingredients
Servings: pieces
Instructions
  1. Preheat oven to 325 degrees F.
  2. Butter an 8X8 baking dish and line with parchment paper, making sure the parchment is pressed into the corners and over hanging the sides. Set aside.
  3. In a food processor, pulse the Oreos until they become crumbs. Add in melted butter and pulse just until moistened.
  4. Press the Oreo mixture evenly into the bottom of the baking dish. Bake the Oreo crust until set, about 12 minutes. Set aside to cool.
  5. In a clean food processor, add cream cheese, eggs, sugar, 1/4 cup heavy cream, and vanilla. Pulse until smooth.
  6. Set 2/3 of the cream cheese mixture aside in a bowl.
  7. Add Nutella and 1 tablespoon of the heavy cream to the remaining 1/3 cream cheese mixture in the processor. Pulse until smooth.
  8. Spread the plain cheesecake mixture over the cooled Oreo crust, being careful not to disturb the crust.
  9. Pour the Nutella cheesecake layer on top of the plain cheesecake layer and spread evenly.
  10. Bake on the center rack of the oven for approximately 35 minutes, or until the center jiggles slightly. Remove from the oven and cool completely on a cooling rack.
  11. Refrigerate for at least 3 hours.
  12. Lift the Nutella Cheesecake Bar out of the pan by lifting up the parchment paper. Cut into 16 squares.
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Posted in Cake | 0 comments

Guinness Chocolate Walnut Cake

Guinness Chocolate Walnut Cake

Here is the recipe for Guinness Chocolate Walnut Cake

Guinness Stout Chocolate Walnut Cake sliced Troy Swezey
Guinness Chocolate Walnut Cake
Print Recipe
Guinness Stout Chocolate Walnut Cake - An Irish cake made with Guinness Stout beer. A moist and not too sweet cake.
Servings
12 slices
Cook Time
45 minutes
Servings
12 slices
Cook Time
45 minutes
Guinness Stout Chocolate Walnut Cake sliced Troy Swezey
Guinness Chocolate Walnut Cake
Print Recipe
Guinness Stout Chocolate Walnut Cake - An Irish cake made with Guinness Stout beer. A moist and not too sweet cake.
Servings
12 slices
Cook Time
45 minutes
Servings
12 slices
Cook Time
45 minutes
Ingredients
The Cake
The Icing
Servings: slices
Instructions
  1. Make a roux using butter and flour.
  2. In a large sauce pan mix Guinness and chocolate chips over medium heat. Use a wood spoon to evenly combine the melted chocolate with the stout.
  3. Remove both pans from heat and add melted chocolate and Guinness mix to roux and combine thoroughly.
  4. Add remaining ingredients and mix together. Save some of the walnuts for later. Pour into a 9 inch round cake tin or similar cake pan. Top the cake mix with remaining walnuts. Bake for 45 minutes at 350° or until center is cooked.
  5. In a sauce pan melt the butter for the icing. Remove from heat then add cocoa, powdered sugar and vanilla extract. Gently whisk until smooth.
  6. When chocolate sauce has cooled, add egg and whisk until thickened. Pour icing on top of Guinness Chocolate Walnut Cake and serve.
Recipe Notes

How to make a roux: Start by melting a some butter in a pan. Stir in a little bit of all-purpose flour. Continue to stir flour into the butter. Cook it for a few minutes so that you don’t have that raw flour flavor. This can be a lot more to it depending on how fancy you want to get but, you know, don’t sweat it.

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Posted in Pie and Tarts | 0 comments

Peanut Butter and Nutella Pie recipe

Peanut Butter and Nutella Pie recipe

Here is the recipe for Peanut Butter and Nutella Pie.

Peanut Butter and Nutella Pie sliced close up
Peanut Butter and Nutella Pie
Print Recipe
Peanut Butter and Nutella Pie
Servings
1 pie
Servings
1 pie
Peanut Butter and Nutella Pie sliced close up
Peanut Butter and Nutella Pie
Print Recipe
Peanut Butter and Nutella Pie
Servings
1 pie
Servings
1 pie
Ingredients
Servings: pie
Instructions
  1. Place a piece of parchment paper over the frozen pie crust and fill with pie weights. Bake at 425F until the crust is lightly golden brown, about 15 to 17 minutes. Remove the parchment paper and pie weights, and brush the base of the dough with egg wash. Return to the oven and bake until fully baked, about 5 minutes more. Cool completely.
  2. In the bowl of an electric mixer, whip the cream to soft peaks. Add the confectioners’ sugar and whip to medium peaks. Set aside.
  3. In the bowl of an electric mixer, cream the peanut butter, cream cheese, and granulated sugar until light and fluffy, about 4 to 5 minutes. Add the vanilla and mix to combine.
  4. Fold the whipped cream into the peanut butter base.
  5. Pour the filling into the crust and smooth into an even layer.
  6. Refrigerate the pie until the filling is quite firm.
  7. Spread 3/4 cup Nutella on the top of the hardened peanut butter.
Recipe Notes

An alternative would be to use the Nutella as a base for the peanut butter.
Slice while still quite cold or frozen and serve cold.

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Posted in Pie and Tarts | 0 comments

Peanut Butter and Jelly Pie recipe

Peanut Butter and Jelly Pie recipe

Here is the recipe for Peanut Butter and Jelly Pie.

peanut butter and jelly pie sliced Wild Side Confections Troy Swezey
Peanut Butter and Jelly Pie
Print Recipe
Servings
2 pies
Servings
2 pies
peanut butter and jelly pie sliced Wild Side Confections Troy Swezey
Peanut Butter and Jelly Pie
Print Recipe
Servings
2 pies
Servings
2 pies
Ingredients
Servings: pies
Instructions
  1. Place a piece of parchment paper over the frozen pie crust and fill with pie weights. Bake at 425F until the crust is lightly golden brown, about 15 to 17 minutes. Remove the parchment paper and pie weights, and brush the base of the dough with egg wash. Return to the oven and bake until fully baked, about 5 minutes more. Cool completely.
  2. In the bowl of an electric mixer, whip the cream to soft peaks. Add the confectioners’ sugar and whip to medium peaks. Set aside.
  3. In the bowl of an electric mixer, cream the peanut butter, cream cheese, and granulated sugar until light and fluffy, about 4 to 5 minutes. Add the vanilla and mix to combine.
  4. Fold the whipped cream into the peanut butter base.
  5. Pour the filling into the crust and smooth into an even layer.
  6. Refrigerate the pie until the filling is quite firm.
  7. Spread 3/4 cup jelly on the top of the hardened peanut butter.
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