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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!

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.

What’s for Dinner: Strawberry Trifle 

This dessert couldn’t be easier to assemble. And it is absolutely delicious. Like can’t stop eating it until it’s done and you still want more delicious. 

What you need:

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

How I made it:

  1. Make your vanilla pudding — basically blend your vanilla pudding mix with the two 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 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. Continue the layers.
  5. Add a top layer of cool whip/pudding. Decorate the top of your trifle with a layer of strawberries. Maybe a dollop of whipped cream in the center to give it a finished look?

I attempted a “cooking video”, and below is the link for my first one:

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 Dinner: Toffee Cheesecake with Caramel

My brothers and I hosted a Superbowl party, yesterday, for some of our cousins.

For dessert? I made another variation of a cheesecake: this time, I made a Toffee Cheesecake. If there is any doubt I love cheesecakes, check the different variations I have made and posted the recipes of on here

What I used:

  • 1 and 1/2 cups of graham cracker crumbs
  • 5 tablespoons of [unsalted] butter, melted
  • 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
  • 8 ounce bag of Toffee bits
  • 1 tablespoon of All-Purpose flour
  • Caramel

How I made it:

  1. Preheat your oven to 325 degrees.
  2. Combine the butter and graham crackers. Press the mixture into the bottom [and across the lower sides if you would like] of your springform pan to form the crust.
  3. Next, in a large bowl, beat your cream cheese until it is smooth. Add in the condensed milk and beat the mixture well [until it is evenly incorporated].
  4. Next, add in the eggs and vanilla extract. Do not over beat the mixture, just enough until your mixture is smooth.
  5. Coat your toffee bits with the tablespoon of flour. Why you ask? Read my tip down below why I do this.
  6. Fold in about one cup of the toffee bits into the cheesecake batter.
  7. Pour your cheesecake batter over your graham cracker based crust.
  8. Sprinkle the top with the remaining toffee bits.
  9. Bake for 60-70 minutes.
  10. Let the cheesecake cool, and then either put the Caramel on top like I did… or drizzle on each individual piece as serving.

Tip: In order to make sure the toffee doesn’t sink to the bottom, coat your toffee with a little bit of All-Purpose flourTrust me, newbie me had chocolate chips sink to the bottom once… but I turned it into a positive thing by having an extra layer of chocolate… who doesn’t like chocolate!

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. Grab and share my button:


What’s for Dinner? The Book Edition

Getting a copy of my published recipe cook “What’s for Dinner? was an amazing feeling.

Ayaz and Faraz had been telling me for several years to publish it, and I actually had most of the work done and saved from a few years ago. So when I decided to go for it, the process was relatively quick and easy for me.

If you follow me on pretty much any social media, you will see that first and foremost I always describe myself as Arham’s Mama. It is who I am and it is what makes me most proud and happiest. This book is no different. It’s for him. I want Arham to know I’ll always be his number one fan in anything he wants to do [as long as it’s in good faith].

Have you picked up your copy of ‘What’s for Dinner?. I’d love to hear feedback. 

Have you tried any of the recipesLet me know what you think!