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What’s for Dessert: Milkyway Chocolate Cheesecake

One of the desserts I made last week for Eid was this Milkyway Chocolate Cheesecake!

 

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What I used was:

  • 2 cups Oreo crumbs
  • 4 tables of unsalted butter, melted (half a stick)
  • 2 (8 ounce) packages of cream cheese, room temperature
  • 1 (14 ounce) can of sweetened condensed milk
  • 3 eggs
  • 1 and 1/2 teaspoons of vanilla extract
  • 30 mini Milky Way Chocolate bars, cut in half
  • 1/4 cup Smuckers chocolate sauce
  • 1/4 cup Smuckers caramel sauce
  • whipped cream, optional
  • extra milky ways, optional

How I made this cheesecake:

  1. Preheat your oven to 325 degrees.
  2. In a ziploc bag (for easy cleanup, combine the Oreo crumbs and melted butter and mix well.
  3. Press mixture into the bottom of a [9-inch] springform pan.
  4. Bake your base for 10 minutes in your preheated oven.
  5. Once you take your base out of the oven, reduce the oven to 300 degrees.
  6. Meanwhile, start on your cheesecake filling by mixing your cream cheese, sweetened condensed milk, eggs, and vanilla extract.
  7. Mix in your mini chocolate bars.
  8. Pour half of the filling batter into your springform pan.
  9. Pour the chocolate and caramel sauce on top of the filling (creating a checkerboard on top). Then, use a spatula to swirl the sauces into the filling.
  10. Pour the remaining cheesecake filling into the pan and repeat the process and swirl around the chocolate and caramel sauces.
  11. Bake in your preheated oven for about 90 minutes.
  12. Let your cheesecake cool completely before decorating the top.

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P.S. This post is a part of my “What’s for Dinner” series, where I share what I’ve been cooking and my recipes.

What’s for Dessert: Chocolate Chip and Cream Cheese Danish

Last Friday I made these danish at home — they were so easy to make and tasted delicious!

They are perfect to make for breakfast, a snack, or even to serve as a dessert.

 

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What I used was:

  • 1 roll Pillsbury Crescent Roll
  • 4 ounces of cream cheese, softened
  • ⅓ cup of sugar
  • A cap full of Vanilla extract
  • Milk chocolate chips, about a cup
  • ⅓ cup of powdered sugar
  • 5 teaspoons of milk

Here’s how I made mine:

  1. Preheat your oven to 350 degrees.
  2. Line your baking sheet with parchment paper (for easy cleanup).
  3. Open your roll of crescent rolls but do not unroll  and separate them. Instead, using a sharp knife, cut them into 8 think slices to form the danishes.
  4. Lay each of the eight slices down on your lined baking sheet, and press down on each to flatten them.
  5. Meanwhile, mix your cream cheese, sugar, and vanilla into a smooth consistency.
  6. Then, take about a teaspoon of the mixture and put it in the middle of each.
  7. Add milk chocolate chips on top of each — remember the danish will expand a little so it’s put more than a few on each.
  8. Bake in your preheated oven for about 12-14 minutes.
  9. For the glaze topping, combine your milk and powdered sugar and mix with a spoon until it’s the right consistency.
  10. Use your spoon to drizzle the glaze topping on top of the danish.

While they tasted good cooled, these definitely tasted the best freshly served!

They were so quick and easy to make, I know I’ll be making these again soon.

Like my recipes? Click the below link to purchase my cookbook “What’s for Dinner”:

P.S. This post is a part of my “What’s for Dinner” series, where I share what I’ve been cooking and my recipes.

What’s for Dessert: No Bake Chocolate Rice Krispy Cheesecake

 

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I made this no bake cheesecake two days ago and I was pleasantly surprised at how good the combination of the chocolate cheesecake with the rice krispies worked.

 

It required minimum prep, was easy to put together and I know I’ll be making this again soon! The best part of this cheesecake was that it was a no-bake. For the rice krispies base, I used my rice krispies recipe that you can also find by clicking here.

 

What I used:
  • a stick of unsalted butter
  • 7 + 1/2 ounces of marshmallow fluff
  • 6 cups of rice krispy cereal
  • 8 ounces of milk chocolate chips
  • 1/2 cup of of heavy cream
  • 16 ounces of cream cheese, softened (two sticks)
  • 1/2 cup of sugar
  • 1 teaspoon of vanilla extract
  • 2 + 1/2 cups of whipped cream, softened
  • 1 chocolate bar, room temperature, for decorating (I used lindt milk chocolate)
How I made my cheesecake:
  1. Butter the sides and base of your springform pan with butter.
  2. In a large saucepan over medium heat, melt the butter.
  3. Once your butter is completely melted, turn the heat down to low and add the marshmallow fluff, stirring constantly (for about five minutes). 
  4. Add the rice krispy cereal and mix it well.
  5. While the rice krispy cereal mix is still warm, transfer them to your springform pan.
  6. Press down into the rice krispies to form the base of the cheesecake and press the edges against the springform pan to cover the sides. Set aside and let it set.
  7. In a large bowl: mix the cream cheese, sugar, and vanilla until smooth. 
  8. Place your milk chocolate chips in a small microwave-safe bowl and pour the heavy cream on top. Microwave in 30-second intervals, stirring until it is melted.
  9. Pour in the melted chocolate mixture into the cream cheese mixture and stir to incorporate all the ingredients.
  10. Add about 1 and ½ cups of whipped cream to the chocolate mixture and fold with a spatula until everything is combined.
  11. Pour the cheesecake mixture into the crispy rice base and smooth the top with a spatula.
  12. Refrigerate your cheesecake for at least 3 hours or overnight, until the cheesecake is set. 
  13. I then use a vegetable peeler to shave the chocolate bar into shavings for decorating the middle of the cheesecake. It’s much easier to peel when the chocolate is room temperature, but I would put the chocolate in the fridge once it’s shaved/peeled.
  14. Once the cheesecake is set, release the springform pan. 
  15. To decorate what I did was: I put whipped cream in my decorating tool (or you can use a piping bag) with a star tip (I used a 2M) and decorate the top edges of the cheesecake.
  16. Lastly, take the chocolate shavings from earlier and put it in the middle of the cheesecake

Like my recipes? Click the below link to purchase my cookbook “What’s for Dinner”:

P.S. This post is a part of my “What’s for Dinner” series, where I share what I’ve been cooking and my recipes.

What’s for Dessert: Ferrero Rocher Nutella Cheesecake

A combination of Nutella, cheesecake, and Ferrero Rocher chocolate. How can you go wrong with that? For a work dessert party, I recently made this Ferrero Rocher and Nutella Cheesecake. It was a crowd pleaser for sure.

It’s decadent and full of flavor. You can’t go wrong with this one!

This cheesecake didn’t involve pre-baking the crust, and like all my other cheesecake recipes, isn’t difficult to make… but this one had an additional step than most, with the ganache topping… but more on that later.

Here’s how I made this cheesecake:

I started off by lining the bottom of my springform pan with parchment paperTo do that, remove the ring and cover the bottom part (the base) with parchment paper. Fold the excess paper back under the base and put the ring back in its position with the other hand. 

For the crust/base of the cheesecake, I used:

  • 2 + 1/2 cups of graham cracker crumbs
  • 1 cup of Rice Krispies Cereal, slightly crushed
  • 1/4 cup of granulated sugar
  • 1/2 cup of butter, at room temperature
  • 1/2 cup of Nutella

I combined the graham cracker crumbs, Rice Krispies cereal, and sugar together in a large mixing bowl.

In another bowl, I combined the butter and Nutella and microwaved for about 30 to 45 seconds before mixing until both ingredients were well combined. I then poured over the dry ingredients. With a glove on my hand, I mix until everything was evenly combined and then pressed the mixture firmly at the bottom of the pan. Set the springform pan aside on a baking tray.

The next step is the cheesecake filling, for which I used my standard Nutella cheesecake filling:

  • 2 (8 ounce) packages of cream cheese, room temperature
  • 1 (14 ounce) can of sweetened condensed milk
  • 3 eggs
  • 1 and 1/2 teaspoons of vanilla extract
  • [about] 1/2 cup of Nutella [or your choice of chocolate-hazelnut spread]

In your food processor, add your cream cheese, sweetened condensed milk, eggs, Nutella and vanilla extract. Do not over beat the mixture, just beat it until your mixture is smooth.

On top of your crust, pour your cheesecake batter.

Place the cheesecake in the center of the middle oven rack [in the preheated 300 degree oven]. Bake for about 50 minutes, or until the center is almost set.

Let your cheesecake cool completely before adding the ganache topping. That means at least a few hours, if not overnight. Do not take it out of the springform pan yet.

For my Nutella and hazelnut ganache topping, you need:

  • 1 + 1/2 cup of  semi-sweet chocolate chips
  • 1/2 cup of Nutella
  • 1 cup of heavy whipping cream
  • 2 tablespoons of butter, at room temperature
  • 2/3 cup of roasted hazelnuts, finely chopped
To make the Nutella and hazelnut ganache:
  1. combine the semi-sweet chocolate chips, Nutella, whipping cream and butter in a microwave-safe bowl. Heat in the microwave for 1 minute, and then stir the mixture to combine. Repeat the process one more time, if needed. At this point, the ganache should be completely smooth, silky and combined.
  2. Take about 1 cup of that ganache into a small bowl and place it in the refrigerator for about two hours … until it has the consistency of thick frosting. You can mix it from time to time to check for consistency. This step, of leaving about a cup of ganache separate before adding the hazelnuts to the mixture is super important because trust me piping thick ganache with chopped hazelnuts is nearly impossible!
  3. Anyways, once you have set some of the ganache aside, add the chopped hazelnuts to the rest of the ganache and stir until well incorporated; pour over the cheesecake and spread it evenly all the way to the edge. Put your cheesecake back in the fridge until the ganache is set. Once the ganache has set on top of the cheesecake, remove the cheesecake from the springform pan.
The last step is the presentation: once the Nutella ganache that you set aside earlier has thickened, use it to decorate the top of your cheesecake and add Ferrero Rocher chocolates on top.

Like my recipes? Click the below link to purchase my cookbook “What’s for Dinner”:

P.S. This post is a part of my “What’s for Dinner” series, where I share what I’ve been cooking and my recipes.

What’s for Dessert: Candy Bars Cars

For Arham’s early birthday party I made these cute cars using M&Ms and Milky Way mini sized chocolate bars.

They were adorable and everyone loved them! Not to mention, they went perfectly with the theme of the party!

 

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“Cars” I made for my son’s early birthday party #whatsfordinnerbook

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What I essentially did was very simple:

  1. I took my M&Ms and organized them so I had four of the same color to make one “car”.
  2. I unwrapped Milky Way chocolate bars, and using a toothpick (or fork), add a very small amount of cake frosting to act as the “glue” where the four tires would go.
  3. Attach the M&Ms onto the Milky Way chocolate bars.
  4. Let the “cars” set before enjoying!

Like my recipes? Click the below link to purchase my cookbook “What’s for Dinner”:

P.S. This post is a part of my “What’s for Dinner” series, where I share what I’ve been cooking and my recipes.

What’s for Dessert: Strawberry and Banana Trifle

Very similar to the Strawberry Trifle I make, this version also has bananas in it! This was one of the desserts I

made for our Thanksgiving family get-together this year, and everyone loved it. The other dessert was my Oreo Cheesecake.

What I love about trifles like this is how easy it is to put-together and its always a crowd pleaser.

Here’s how I make my Strawberry and Banana Trifle:

What you need:

  • Pound cake, diced
  • Strawberries, sliced or diced
  • Bananas, sliced or diced
  • Cool whip, softened
  • Instant vanilla pudding mix
  • 3 cups of cold milk

How I made it:

  1. Make your vanilla pudding — basically blend your vanilla pudding mix with the three cups of cold milk for about a minute or two. Let it set for just  a few minutes and you will have your pudding.
  2. Fold into your softened cool whip.
  3. Now it’s basically just assembling your layers.
  4. Layer the bottom of your trifle platter with the pudding/cool whip mixture. Add a layer of cake, followed by strawberries and bananas. Continue the layers.
  5. Add a top layer of cool whip/pudding. Decorate the top of your trifle however which way you want with the strawberries and bananas.

 

Like my recipes? Click the below link to purchase my cookbook “What’s for Dinner”:
P.S. This post is a part of my “What’s for Dinner” series, where I share what I’ve been cooking and my recipes.

What’s for Dessert: Oreo Cheesecake

Going through my list of recipes, it’s no surprise that I love (a good) cheesecake.

One of the desserts I made for Thanksgiving was this Oreo Cheesecake. Or perhaps you want to call it a Cookies and Cream Cheesecake. Either way, it was delicious and a crowd pleaser!

What I used:

  • 5 tablespoons of butter, melted
  • Oreo cookies
  • 2 [8 ounce] packages of cream cheese, at room temperature
  • 1 can of condensed milk
  • 2 eggs
  • 1 and 1/2 teaspoons of vanilla extract
  • Whipped cream
Here’s how I made this cheesecake:
  1. Preheat your oven 350 degrees. Tip: adjust your oven rack to a level lower than the usual middle position it is usually in (to make sure the cheesecake doesn’t brown too much from the top).
  2. Spray the base of your springform pan with non-stick cooking spray.
  3. Finely crush about 20 Oreo cookies (using a food processor).
  4. Mix your melted butter and Oreo cookie crumbs well, before pressing them into the bottom of your springform pan [to form your base/crust].
  5. Bake [in your preheated oven] for about 9 minutes. Let your base cool while you assemble your cheesecake filling.
  6. Blend your cream cheese and condensed milk together until it is smooth.
  7. Next, add in the eggs and vanilla extract. Do not over beat the mixture, just until it is all incorporated.
  8. Crumble 12 Oreos with your hands and gently fold them into your mixture. Again, do not overmix.
  9. Pour your batter over your [cooled] crust.
  10. Bake in your [preheated] oven for about 50-55 minutes.
  11. Let your cheesecake set for an hour, before decorating it.
  12. Decorate as you prefer: here’s how I decorated mine: I spread a layer of whipped cream on top, and piped the whip cream around the edges of the cheesecake and a big dollop in the center. In the middle, of the piping I sprinkled crumbed Oreos. I also put a Oreo cookie [whole] on top of the middle piping.
  13. Refrigerate for several hours at the very least, but overnight is ideal.

P.S. This post is a part of my “What’s for Dinner” series, where I share what I’ve been cooking and my recipes.

Arham’s Mickey Mouse Themed Second Birthday Party

This past Saturday, we had an early celebration for Arham who turns two mashAllah! SubhanAllah, I can’t even express how fast these past two years have just flown by…

Arham adores Mickey Mouse, so fittingly the theme of Arham’s party was just that.

From the invitation which I created:

Address blacked out…

The Snapchat filter:

The Chocolate Covered Oreos:

The cake:

The banners:

The singing balloon:

The rest of the decorations:

Mickey Mouse Chocolate Covered Oreos

Arham loves Mickey Mouse.

For Arham’s [early] birthday party yesterday, I made homemade chocolate covered Oreos that looked like Mickey.

Arham loved them!

It involved a few steps, but were easy to make!

Here’s how I made them:

I used only these five ingredients:

  • Mini Oreos
  • Oreos
  • Dipping Chocolate
  • Icing
  • Cake Pop Sticks

To make them, what I did was:

    1. Take the mini Oreos, open the halves apart and scrape off the filling.
    2. Take your regular sized Oreo, also separate the halves (so the filling is on one half).
    3. On top of the filling, add icing as a binder for the cake pop stick and mini Oreos.
    4. Add the cake pop stick down the center.
    5. Take two halves of the scraped mini Oreos and place near the top of the Oreo to make Mickey’s ears.
    6. Place the top half of the Oreo (the icing you added earlier will bind everything).
    7. Continue the process for however many you are making.
    8. Refrigerate to let them set.
    9. When ready, melt your dipping chocolate.
    10. Dip your Oreo sticks in chocolate.
    11. Refrigerate again before serving.

I left mine as just chocolate covered Oreos. Of course, you could be as creative as you want – add sprinkles, use icing to decorate on top, make them red, etc.

Like my recipes? Click the below link to purchase my cookbook “What’s for Dinner”:

P.S. This post is a part of my “What’s for Dinner” series, where I share what I’ve been cooking and my recipes.