Ferrero Rocher Cheesecake

Ferrero Rocher Cheesecake

Yields: 1 9-inch cheesecake

Slightly adapted from Clumsy Cookie, which can be found here.

 

For the crust:

2 cups of graham cracker crumbs

1 stick of butter, melted

2 tbsn. sugar

1 tsp. vanilla extract

4 tbsn. cocoa powder

 

For the cheesecake:

3 blocks of cream cheese, 8 oz. each at room temperature

1 cup sugar

3 large eggs

1 cup heavy cream

1 tbsn. vanilla extract

1/2 tsp. salt

10 Ferrero Rocher chocolates, roughly chopped

3/4 cup Nutella

2 tbsn. chopped roasted hazelnuts

1 tbsn. Frangelico liqueur (optional)

 

Preheat oven to 350 F. Boil a large pot of water for the water bath. Mix the crust ingredients together and press into your preferred pan. Set aside. Combine cream cheese and sugar in a stand mixer and cream until smooth. Add eggs, one at a time, making sure each is fully incorporated. Scrape bowl in between each egg addition. Add the heavy cream, vanilla, salt, and Frangelico and blend until creamy. Lastly, fold in the chopped Ferrero Rocher. Pour batter into the prepared crust and tap it on the counter to bring the air bubbles up. Place pan into a larger pan and pour the boiling water into the larger pan, halfway up the side of the cheesecake pan. Bake 45 – 55 minutes until almost done, it should hold together but still have a little jiggle in the middle. Close the oven door, turn off the oven and let it rest in the cooling oven for an hour. Remove it from the oven (it should still be warm) and spread the Nutella over it (I find it easier to spread when its warm). Top with hazelnuts (I used almonds). After, remove it and let it chill in the refrigerator completely. Enjoy!

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Broken Yolk Sandwiches

Broken Yolk Sandwiches

Servings: 2

Ingredients

2 ciabatta rolls, halved, buttered and toasted***If you don’t have a panini press, try toasting them in a nonstick pan.

4 ounces smoked salmon, lightly flaked with a fork

2 tablespoons unsalted butter

2 tablespoons pure maple syrup

2 tablespoons light brown sugar

Butter, for frying the eggs (I use about 1 tablespoon.)

2 Eggland’s Best Eggs

Salt and pepper, to taste

Instructions

1. In a frying pan over medium heat, melt 2 tablespoons of butter.

2.  Add the maple syrup and brown sugar, stirring to dissolve.

3. Add the smoked salmon to the pan, and lightly toss to coat with the glaze.

4.  Continue cooking until the glaze reduces and is thickened, about 5-6 minutes or so, stirring occasionally.

5. Meanwhile, in a separate frying pan, melt butter.

6. Gently crack the eggs into the pan and cook over medium heat until the whites are opaque, a minute or two.

7. Flip the eggs over to cook through (but the yolks should still be runny), about 30 seconds.

8.  Place the smoked salmon mixture on ciabatta roll, top with one egg, and top with the other half of the ciabatta roll.

Enjoy!

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Roasted Strawberry, Brie + Chocolate Grilled Cheese

Roasted Strawberry, Brie + Chocolate Grilled Cheese

makes 2 sandwiches

6 strawberries, quartered

1/2 teaspoon canola oil

pinch of salt

2 tablespoons butter

4 thick-cut slices of multigrain bread

2-3 ounces of brie cheese, sliced

1-2 ounces high-quality chocolate

Preheat oven to 375 degrees. Toss strawberries with oil and salt, then spread on a baking sheet and roast for 20 minutes.

Heat a large skillet or grilled over medium-low heat. Butter the sides of two slices of bread, place them on the skillet buttered-side down, then layer on a few slices of cheese, chocolate and strawberries. Top with a few more slices of cheese, then butter one side of the other bread slices, and place on top of the cheese. Cook for 2-3 minutes or until the cheese has started to melt, then gently flip the sandwich and cook until golden. Serve immediately!

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Customizable Bread Bowl Breakfast

Ingredients:

·         8 crusty bread rolls
·         2 Tb butter, melted
·         Salt and pepper
·         Assorted fillings*
·         8 eggs
Directions:
Preheat your oven to 350 degrees F.  Slice off the top of each roll and scoop out the soft bread inside, leaving the sides of the roll intact.  Brush the inside of each roll with the melted butter and season with salt and pepper.
Let your guests fill the roll with their favorite toppings*.  Crack an egg or egg white on top, season with salt and pepper, and place on a cookie sheet.  Bake for 10-12 minutes and then cover the pan loosely with foil.  Bake an additional 20-25 minutes, or until the egg is just set.
*Grape tomatoes, cilantro, parsley, thyme, shredded cheese, herbed goat cheese, caramelized onions, pre-cooked breakfast potatoes, spinach artichoke dip, deli ham, cooked sausage, crumbled bacon, onions, mushrooms, spinach, feta cheese
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Chocolate Malbec Cake

The egg whites make this cake airy, while the sour cream keep this cake moist. The butter just makes it fattening and delicious.

Chocolate Malbec Cake

yields 2 8-inch cake rounds

Ingredients:
2 cups flour
3/4 cup cocoa
1 1/2 teaspoons baking soda
1/2 teaspoon salt
3/4 cup (1 1/2 sticks) butter
1 1/2 cups sugar
3 egg whites
1/4 cup sour cream
1 teaspoon vanilla
1 1/4 cups red wine (I used a Malbec, if you couldn’t tell…)

Directions:
Heat the oven to 350°F. Butter the cake pans, line each pan with a round of parchment paper, and brush again with butter.

Sift flour with the cocoa, baking soda, and salt into a bowl.

Cream the butter in an electric mixer, beat in the sugar, and continue beating until the mixture is light and fluffy, 3 to 5 minutes. Add the egg whites, one by one, and then the sour cream and vanilla, and continue beating 1 to 2 minutes. Sift a third of the flour over the butter mixture and fold them together, using a spoon. Fold in a third of the wine. Add the remaining flour and wine alternately in two batches.

Spread batter in the prepared pans. Bake in the oven for 35 minutes or until a metal skewer inserted in the center should come out clean. Let the cakes cool 10 minutes in the pans, then turn them out on a rack to cool completely.

Cinnamon Cream Cheese Frosting

Ingredients:
12 tablespoons (1 1/2 sticks) unsalted butter, room temperature
8 ounces cream cheese, room temperature
3 cups confectioners’ sugar
1 teaspoon cinnamon
3 tablespoons milk

Directions:
Beat butter and cream cheese. Add sugar, cinnamon and milk and beat for 2 minutes. Spread on anything.

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HOLLA!

hi there! sorry for the lack post. we’ve been so busy with the finals national exams. but now, one of us will be back with some new recipes. hope you all have a good times! 🙂

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Black-Spiced Rum Eggnog

Black-Spiced Rum EggnogMakes 6–8 servings<br /><br />
Ingredients &amp; Preparation<br /><br />
4 cups whole milk<br /><br />
1 cup half + half<br /><br />
1 cup heavy cream<br /><br />
4 oz. black-spiced rum<br /><br />
1 tablespoon honey<br /><br />
1 teaspoon nutmeg<br /><br />
1/2 teaspoon cinnamon<br /><br />
Combine all ingredients in a medium saucepot and bring to a simmer, stirring continuously for about 5 minutes. It’s important to stir regularly to keep the milk from burning or a skin from forming on the top. Turn up the heat, keep stirring until the milk begins to gently boil, then remove from the heat and set aside.<br /><br />
6 egg yolks<br /><br />
1/4 cup sugar<br /><br />
1 teaspoon vanilla<br /><br />
Whisk the egg yolks with the sugar and vanilla in a stand mixer or with an electric mixer until the yolks are glossy and pour in a smooth ribbon. Add a cup of the milk mixture to the yolks and whisk until fully incorporated. Continue adding the milk in one-cup portions to the yolks until they are thoroughly combined. It’s important to do this slowly — called tempering — so the hot milk does not cook the yolks. Once you’re done mixing, place the bowl in the refrigerator to chill for at least one hour.<br /><br />
When the milk and yolk mixture is ready, pull it out of the fridge and set aside.<br /><br />
6 egg whites<br /><br />
1 tablespoon sugar<br /><br />
Whisk the whites and sugar together until medium peaks form. Add about a quarter of the whites to the yolk and milk mixture and whisk gently until fully incorporated, being careful not to whisk the air out of the whites. Add the remaining whites in three more parts to the yolks and milk. Once fully mixed, refrigerate until thoroughly chilled before serving.<br /><br />
A little extra … the perfect topping:<br /><br />
1 cup heavy cream<br /><br />
1 tablespoon + 1 teaspoon sugar<br /><br />
1 tablespoon + 2 teaspoons black-spiced rum<br /><br />
Whisk ingredients together in a chilled mixing bowl until medium peaks form. When serving the eggnog, top with this delicious cream and a dash of nutmeg.

Makes 6–8 servings

Ingredients & Preparation

  • 4 cups whole milk
  • 1 cup half + half
  • 1 cup heavy cream
  • 4 oz. black-spiced rum
  • 1 tablespoon honey
  • 1 teaspoon nutmeg
  • 1/2 teaspoon cinnamon

Combine all ingredients in a medium saucepot and bring to a simmer, stirring continuously for about 5 minutes. It’s important to stir regularly to keep the milk from burning or a skin from forming on the top. Turn up the heat, keep stirring until the milk begins to gently boil, then remove from the heat and set aside.

  • 6 egg yolks
  • 1/4 cup sugar
  • 1 teaspoon vanilla

Whisk the egg yolks with the sugar and vanilla in a stand mixer or with an electric mixer until the yolks are glossy and pour in a smooth ribbon. Add a cup of the milk mixture to the yolks and whisk until fully incorporated. Continue adding the milk in one-cup portions to the yolks until they are thoroughly combined. It’s important to do this slowly — called tempering — so the hot milk does not cook the yolks. Once you’re done mixing, place the bowl in the refrigerator to chill for at least one hour.

When the milk and yolk mixture is ready, pull it out of the fridge and set aside.

  • 6 egg whites
  • 1 tablespoon sugar

Whisk the whites and sugar together until medium peaks form. Add about a quarter of the whites to the yolk and milk mixture and whisk gently until fully incorporated, being careful not to whisk the air out of the whites. Add the remaining whites in three more parts to the yolks and milk. Once fully mixed, refrigerate until thoroughly chilled before serving.

A little extra … the perfect topping:

  • 1 cup heavy cream
  • 1 tablespoon + 1 teaspoon sugar
  • 1 tablespoon + 2 teaspoons black-spiced rum

Whisk ingredients together in a chilled mixing bowl until medium peaks form. When serving the eggnog, top with this delicious cream and a dash of nutmeg.

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