Ferrero Rocher Cheesecake

October 16, 2014

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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!

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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

Graham Crust

1 1/2 cups Graham Crumbs
1/4 cup sugar
1/4 cup melted butter

1. Combine sugar, butter and Graham crumbs

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2. Stir until combine

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3. Press into the springform pan and bake at 350º for 10 minutes

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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
Ferrero Rocher

 

DIRECTIONS:
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

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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.

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5. Add heavy cream and vanilla, blend until smooth and creamy

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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

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7. Cut Ferrero Rocher in half in place on bottom of crust

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8. Pour Nutella mixture over the crust

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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.

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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…

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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!

Nutella Ganache

1/4 cup cream
1 cup Nutella

Directions:

1. In a heavy bottom sauce pan, heat up cream

2. Pour over Nutella and stir until smooth

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It looks like it is ruined – keep stirring…

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It will come together

20141012_1222383. Pour over the cold cheesecake

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It will drip down the sides – it’s almost like art, this excites me, haha

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4. Cut Ferrero Rochers in half and place on top – return to fridge to chill

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Oh My Goodness!

This was delicious!

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It was creamy.  It was rich. It was sweet. It was chocolatey. It was smooth.  It was perfect!

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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.

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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

 


Kinder Surprise Cake

October 16, 2014

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Kinder Surprise Birthday Cake! No surprise inside, just vanilla cake.  Hope she liked it!


Pumpkin Cake with Cinnamon Cream Cheese Icing

October 14, 2014

 

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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!

Pumpkin Cake

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

Directions:

 

1. Preheat oven to 350º. Prepare 3, 9-inch round cake pans and set aside.

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2. In a mixing bowl sift together flour, baking powder, baking soda, salt, cinnamon, nutmeg and ginger, set aside.

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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).

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4. Mix in remaining 1/4 + 1 Tbsp vegetable oil. Blend in eggs one at a time, adding in vanilla with last egg.

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5. In a bowl, mix together pumpkin with milk.

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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

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7. Divide batter among three prepared cake pans and spread batter into an even layer.

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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.

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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

Directions:

1. In the bowl of an electric stand mixer fitted with the paddle attachment, whip together cream cheese and butter until smooth and fluffy.

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2. Add cinnamon and vanilla

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3. Add icing sugar 1 cup at a time until desired consistency

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4. When Cake has cooled completely ice and decorate as desired

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I went a little rustic…

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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!

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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!

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As per many requests, this will be made again!

Thank you Jaclyn, of Cooking Classy, for a great recipe!

 

 

 


Cupcakes – By Heather and Lori

September 28, 2014

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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

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The bag was even covered in their signature cupcake

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Excuse the look of the cupcake, I made it all the way home, only to drop the box on the kitchen counter.

 

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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??


Back up and Running!

September 28, 2014

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I’m baaaaack!

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 :)


OCC #6

August 19, 2014

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Have you ever wanted just one homemade cookie? As much as I LOVE to bake, my weakness is eating it, all!!  I keep saying how I wish I could make just a few cookies, get the fix over with and they are gone!  Then there are not 35 other ones sitting on the counter calling me.  Seriously, I can hear them! If they are in the house, I will eat them.

While wasting enormous amounts of time on Pinterest today I found this, “Recipe for One Oatmeal Raisin Cookie“.  I have tried the ‘One Serving Chocolate Cake in a Mug’ (don’t do it, it’s awful!) so I wasn’t terribly optimistic. The cookie looked delicious!  I had to give it a try.

One Oatmeal Cookie

Adapted from Cooking Classy, Jaclyn has some fantastic recipe, check them out!

 

2 Tbsp butter
1/4 cup (scant) packed light-brown sugar
1 Tbsp whisked egg*
1/4 cup all-purpose flour
1/4 cup quick oats
1/8 tsp baking soda
1 pinch salt
2 Tbsp raisins

 

Directions

 

1. Preheat oven to 350 degrees.

2. *Prepare egg – To get this, just crack an egg into a bowl and whisk until well blended, then measure out 1 Tbsp. Reserve remainder in refrigerator for another use.

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3. Place butter in a medium microwave safe mixing bowl. Heat in microwave on HIGH power until almost fully melted

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4. Add brown sugar, 1 Tbsp egg, flour, oats, baking soda, cinnamon and salt

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5. Stir until well blended (it will seem dry at first but it will start to come together). Add raisins and mix.

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6. Shape dough into a 4 inch cookie parchment paper lined baking sheet

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7. Bake in preheated oven 20 minutes until edges are golden but center is still soft.

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Cool slightly and enjoy!

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Looks good! Stayed nice and thick, didn’t fall

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Just look how big this cookie is, that’s my kind of cookie! (an I have BIG hands)

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Quite possibly, this could be the best oatmeal cookie I have ever had, let alone made!  It was perfect!  Thick and chewy in the centre, crispy on the edges and it’s huge! The texture was perfect, and the oat flavour really came though.  I didn’t have quick oats, so I used regular, I also didn’t add the cinnamon.

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I can see making this recipe quite a bit.  I makes just enough to have a treat, but not go overboard.  Also, regardless of its size, It’s only one cookie!! ;)

It seems as though I MAY have found “My Favourite Oatmeal Cookie”.  It would be a shame if the OCC was over.  I wonder if this recipe multiplies well to make a batch…hmmmm

Give this cookie a try, it is wonderful!  Thank you Jaclym for such a wonderful recipe.

 


Butter Tart Tour – Iron Bridge Bakery

August 13, 2014

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Stop #19 on The Butter Tart Tour was at the Iron Bridge Bakery in Youngs Point.  I had never been to this bakery, never heard of it actually until the Tart Tour.  It was more than a bakery, more of an “All in one store”.  They had everything from Real Estate, fishing tackle, grocery items and liquor.

The Tart

First Impressions – looked good, a lot of crust

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The Verdict

- crust was thick and tough
– filling kind of bland, tasted corn syrupy
– I would not have another
– 3/10

**not to say others would not like them, just not what I look for in a butter tart


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