I was asked to make a Coors Light beer bottle cake. It didn’t turn out quite how I envisioned it, but apparently was a huge hit!
The weather has cooled down, so many people are complaining about this, not me! Cooler weather means baking season! There is nothing like warming the house up with something deliciously sweet in the oven.
On the menu today was a Cheesecake for Thanksgiving dessert. I have been planning this one for some time. I was not sure what occasion it would be for, but I have had the main ingredient for a while.
Two month ago, when the Christmas stuff came out at Costco (yes, it was out in mid August!!) I saw these….
A GIANT box of Ferrero Rocher! I love these things! AND what goes better with Hazelnut Chocolates? Hazelnut spread of course!
Nutella is something I had not tried until a few years ago. I remember in grade 5, we got a new student in our class. Everyone was so jealous of her as she had a “chocolate sandwich” everyday! I begged and pleaded with my Mom, but she would have no part in sending me to school with a chocolate sandwich. I would see the commercials and I would think of those chocolate sandwiches, but I never bought it until a few years ago. The first time I tried it I put it on the white bread, just like Florence did in gr.5 and just like I see on the commercials. EWWW! Just awful! Why would anyone do that? I was so disappointed. After all those years of imagining how wonderful it would be, I hated it! I soon discovered that it was the bread that made it so bad, alone it was heaven on a spoon! I will admit to eating an entire jar (over the course of a few weeks) just with a spoon, haha.
Anyways… I thought these would be wonderful together in a cheesecake. I went with my ‘go to’ cheesecake base and added the two.
Ferrero Rocher Nutella Cheesecake
1 1/2 cups Graham Crumbs
1/4 cup sugar
1/4 cup melted butter
1. Combine sugar, butter and Graham crumbs
2. Stir until combine
3. Press into the springform pan and bake at 350º for 10 minutes
4. When crust cools water proof your cake pan with heavy duty foil – in order to keep the cheesecake dry while in water bath
Ferrero Rocher Nutella Cheesecake
3 pkg cream cheese, room temperature
1 cup sugar
3 large eggs
1 cup heavy cream
1 tbsp vanilla
1 heaping cup Nutella
1. Preheat oven to 350º F .
2. Begin to boil a large pot of water for the water bath.
3. Combine cream cheese and sugar in the bowl of a stand-mixer and cream together until smooth
4. Add eggs, one at a time, fully incorporating each before adding the next. Make sure to scrape down the bowl in between each egg.
5. Add heavy cream and vanilla, blend until smooth and creamy
6. Add Nutella and mix until fully incorporated – you will probably need to scrape the bottom of the bowl with a spatula to fully incorporate
7. Cut Ferrero Rocher in half in place on bottom of crust
8. Pour Nutella mixture over the crust
9. Bang on counter a few times to bring all bubbles to the top. Place pan into a larger pan and pour boiling water into the larger pan until halfway up the side of the cheesecake pan. If cheesecake pan is not airtight, cover bottom securely with foil before adding water.
10. Bake approximately 1 hour, until it is almost done – this can be hard to judge, but you’re looking for the cake to hold together, but still have a lot of jiggle to it in the center. You don’t want it to be completely firm at this stage. Close the oven door, turn the heat off, and let rest in the cooling oven for one hour. This lets the cake finish cooking and cool down gently enough so that it won’t crack on the top. After one hour, remove cheesecake from oven and lift carefully out of water bath. Let it finish cooling on the counter, and then cover and put in the fridge to chill. Once fully chilled, it is ready to serve.
The next day…
As good as it looks, it’s too simple for me, I can’t just leave it like this. Time to spruce it up a tad!
1/4 cup cream
1 cup Nutella
1. In a heavy bottom sauce pan, heat up cream
2. Pour over Nutella and stir until smooth
It looks like it is ruined – keep stirring…
It will come together
It will drip down the sides – it’s almost like art, this excites me, haha
4. Cut Ferrero Rochers in half and place on top – return to fridge to chill
Oh My Goodness!
This was delicious!
It was creamy. It was rich. It was sweet. It was chocolatey. It was smooth. It was perfect!
The Nutella was an amazing flavour addition to the cheesecake. The chocolate flavour came through, but you could also taste a hint of the hazelnut. It was so creamy and smooth. The addition of the Ferrero Rochers within the cheesecake added a slight crunch, but not with each bite. The Nutella Ganache was divine! I can see making it to put on other desserts, or to top ice cream with.
All the cheesecake eaters loved this! I will agree, it was freaking fabulous! I have no complaints or thoughts about what I should do differently. Luckily, I bought the chocolates and Nutella at Costco, soooo there are lots left to make another! :D
When I was asked to bring dessert for Thanksgiving I had to come up with two, because it is near impossible to please everyone with just one. The first choice was Ferrero Rochet Cheesecake, and this Pumpkin Cake with Cinnamon Cream Cheese Icing, from Cooking Classy.
I am not a huge pumpkin fan. When I was a kid, I used to really like pumpkin pie but now I can’t stand it. This time of year EVERYTHING seems to be pumpkin! Pumpkin coffee, pumpkin donuts, pumpkin pie, pumpkin soup and the list goes on, it might be a tad overkill. I will admit I do quite enjoy the Pumpkin Chi Tea from David’s Tea (having a cup at the moment). Anyways, I did not want to strike into pumpkin pies, I thought I would try something new. This Pumpkin Cake looked delicious!
adapted from Cooking Classy
2 3/4 cups flour
1 tsp baking powder
1 tsp baking soda
3/4 tsp salt
1 tsp cinnamon
1/2 tsp nutmeg
1/2 tsp ginger
1 1/4 cups sugar
3/4 cup packed brown sugar
1/2 cup unsalted butter, softened
1/2 cup vegetable oil, divided
4 large eggs
2 tsp vanilla
1 3/4 cup canned pumpkin puree
1/2 cup milk
1. Preheat oven to 350º. Prepare 3, 9-inch round cake pans and set aside.
2. In a mixing bowl sift together flour, baking powder, baking soda, salt, cinnamon, nutmeg and ginger, set aside.
3. In the bowl of an electric stand mixer fitted with the paddle attachment, beat together butter, sugar, brown sugar and 3 Tbsp of the oil until pale and fluffy (occasionally scrape down sides and bottom of bowl).
4. Mix in remaining 1/4 + 1 Tbsp vegetable oil. Blend in eggs one at a time, adding in vanilla with last egg.
5. In a bowl, mix together pumpkin with milk.
6. Working in three separate batches, beginning and ending with flour mixture, add 1/3 of the flour mixture alternating with half of the pumpkin mixture and mixing just until combined after each addition. Batter will be thick
7. Divide batter among three prepared cake pans and spread batter into an even layer.
8. Bake until toothpick inserted into center of cake comes out clean, about 45 minutes. Cool in cake pans 15 minutes, remove from pans to wire racks to cool completely.
Cinnamon Cream Cheese Icing
12 oz. cream cheese, softened
3/4 cup butter, softened
2 tsp cinnamon
1/2 tsp vanilla
5+ cups icing sugar
1. In the bowl of an electric stand mixer fitted with the paddle attachment, whip together cream cheese and butter until smooth and fluffy.
2. Add cinnamon and vanilla
3. Add icing sugar 1 cup at a time until desired consistency
4. When Cake has cooled completely ice and decorate as desired
I went a little rustic…
This was a HUGE hit! Everyone loved it! I really wasn’t sure how it would go over. Everyone is used to traditional pumpkin pie, but everyone was raving about it. I did deceive people a tad…. I failed to mention in my description that it was Cinnamon Cream Cheese Icing, I just called it Cinnamon or several people would not haven eaten it. They don’t like cheesecake because there is cream cheese in it. Though they have never tasted it. They licked this up and loved it!
I liked it as well, even though I don’t love pumpkin. The pumpkin was not over powering, by any means. The tang of the cream cheese really cut down on the sweetness and went perfectly with the pumpkin spice. As I LOVE my sweet, I think I would like to try it with my regular butter cream and add the cinnamon. I think that would be wonderful!
As per many requests, this will be made again!
Thank you Jaclyn, of Cooking Classy, for a great recipe!
I was at the Baking and Sweets Show in Toronto today (I won’t go back, it has really gone down hill. I was quite disappointed!). As soon as I walked in the doors I see Cupcakes! They were the cupcakes from the T.V. Show, The Cupcake Girls. I assume they are not well known in the States. Cupcakes by Heather and Lori is a Vancouver based bakery. They made a T.V. show on the Food Network, following them from the beginning though their ups and downs of starting the bakery and opening a franchise. I personally can’t stand the show, but the cupcakes were here, how could I not try them!
They had a large booth. They were selling aprons, shirts etc with their logo as well as the cupcakes. When I was there, they only had 4 flavours available. I went with chocolate, it was $4.00. Most were astounded with the price. I thought it was reasonable. Baking is not cheap! Most people expect to pay very little for something tasty, it rarely happens. I was fine with paying $4.00, I figured if they are on T.V. and have all these franchises they must be good.
Came in a fancy box with their logo
The bag was even covered in their signature cupcake
Excuse the look of the cupcake, I made it all the way home, only to drop the box on the kitchen counter.
The two bites I took were plenty – very disappointed! There was virtually no flavour in the cupcake itself or he icing. If blindfolded I am convinced no one would be able to detect chocolate. They claim “Cupcakes bakes their products from scratch and use preservative-free, basic ingredients, offering customers fresh batches of yummy goodness daily“, well if this cupcake was fresh baked today, I’ll eat the box! Yuck! I was really hoping it was going to be good. I think the $4.00 was for the fancy box.
Why do bakeries have such boring cupcakes? Honestly, mine are better!
Dose anyone know where to get a good, moist, flavourful cupcake??
Finally, I am back up and posting! It has been well over a month since I have posted, crazy!
I could not post because my blog was full! I’ve made some upgrades, hopefully there will be no changes or glitches in the upgrade of space.
Looking forward to baking and filling up the much needed new space
Happy Baking :)