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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 Dinner: Cheesesteak Quesadillas

One day last week, I made these cheesesteak quesadillas that were soo juicy and delicious! My family loved them and I know I’ll be making these again soon. They require just a handful of ingredients, and is very quick to put together… whether as a snack or a meal!

 
 
 
 
 
 
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What I used:

  • 2 pounds of beef sirloin steak, cut in thin strips
  • 4 teaspoon of (Lawry’s) Seasoned Salt
  • 2 teaspoons of Montreal Steak Seasoningicon
  • Non-stick cooking spray
  • 2 bell peppers, diced
  • 1 onion, diced
  • 1 teaspoon of black pepper
  • Slices of provolone cheese
  • Flour tortillas
  • [Canola] oil

How I made my Cheesesteak Quesadillas:

  1.  Season your thin strips of beef sirloin steak with two teaspoons of of season salt, two teaspoons of steak seasoning, and half a teaspoon of black pepper. Mix and combine well to ensure the steak meat is fully seasoned.
  2. Combine your diced bell peppers and onion and season with two teaspoon of seasoned salt and half teaspoon of black pepper.
  3. Meanwhile, put about one tablespoon of [canola] oil in your skillet and turn your heat to medium/medium-high.
  4. In batches, cook your steak meat for a few minutes per side.
  5. Once the steak is cooked, add about another tablespoon of [canola] in the same skillet over medium heat again.
  6. Add your seasoned bell pepper and onion to the skillet. Saute for a few minutes, until softened, making sure to mix frequently.
  7. To assemble quesadillas, i used my quesadilla maker:
    • I sprayed both sides of my quesadilla maker with non-stick cooking spray, before laying one flour tortilla on it.
    • Then I lay about four slices of cheese on the tortilla, covering the tortilla with cheese.
    • Add a layer of meat, followed by a layer of peppers and onions. cover with another flour tortilla and close the top.
    • Once it’s browned, cut into triangles, halves, or whatever you prefer!

Eat warm!

A perfect side to go with these would be chips with my guacamole!

Like my recipes? Click here 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: Baked Garlic Parmesan Puffs

I made these baked Garlic Parmesan Puffs, amongst a few other easy things like my Garlic Knots and my strawberry trifles, a few weeks ago as a quick snack when I couldn’t think of what else to make.

They were so quick to put together and bake, and the best part is how great they tasted too! I’ll definitely be making these again soon.

What I used:

  • 2 tablespoon of olive oil
  • 4 tablespoons of grated Parmesan
  • 2 teaspoon minced garlic (fresh or dried)
  • 2 teaspoon Italian herb blend (dried thyme, oregano, rosemary)
  • 2 teaspoon parsley, finely chopped
  • 1/4 teaspoon salt
  • 1/4 teaspoon fresh cracked pepper
  • 1 sheet of refrigerated puff pastry sheet, thawed

How I made my Garlic Parmesan Puffs:

1. Preheat you oven to 400°F . Line your baking tray with parchment paper for easy cleanup.

2. Mix together your olive oil, Parmesan, garlic powder, Italian spice mix, parsley, salt and pepper.

3. Roll out the puff pastry and then brush a little more than half of the Parmesan and garlic mixture on top. Once you have brushed the mixture, then roll the pastry so it forms a roll before cutting small rolls about 1 or 2-inch thick.

4. Place the puffs onto your baking tray and brush each of the puffs with the remaining garlic and Parmesan mixture. Place into oven and bake until puffed and golden brown, about 8-10 minutes.

Serve immediately!

Like my recipes? Click here 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: Homemade Guacamole

 

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Who doesn’t love guacamole? Making your own at home is quick and easy… and so delicious that you’ll want to make it again and again.

It takes just a few ingredients, and is ready in mere minutes.

You need:

  • 3 avocados, all peeled, pitted and mashed
  • 1 lime, juiced
  • 1 teaspoon of salt
  • 3 tablespoons of chopped fresh cilantro
  • 1 teaspoon of minced garlic
  • 1 pinch of ground cayenne pepper

What I did was simple: I mashed my avocados and mixed in all the remainder of the ingredients together

Apparently you are suppose to refrigerate your guacamole for an hour or so before serving, but of course I couldn’t wait for that…

Yesterday I made all appetizers for dinner, and this guacamole with tortilla chips was just one of the things I made. You can also find my recipes for my boneless chicken wingsspicy chicken tenders, and chicken nuggets.

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 Dinner: Steak

On Saturday, I made steak. On my stove top, and without a cast iron.

Here’s how I made my steak:

  1. I took my t-bone cuts of steak and marinated with olive oil, Montreal Steak seasoning and a combination of garlic and ginger paste. I would suggest about one tablespoon of the steak seasoning for each pound of meat you are working with … I was working with five pounds of meat, and used around five tablespoons of the seasoning.
  2. Don’t poke holes in the meat. Let your steak marinate for about an hour.
  3. Then, in my skillet, I warmed up a thin layer of olive oil. On low to medium heat.
  4. Once the meat is in the skillet, I would recommend you not fuss with it or try to turn over too many times. Just let it sit and create a nice sizzling crust and cook halfway through before you flip them over.

 

 

 

Don’t press them down, don’t continuously flip them, etc.

 

End result? Perfectly delicious homemade steak. At a fraction of the cost.

 

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.