Dessert

Gooey Nutella Bars

You know it’s a good day when you have apple pie and ice cream for breakfast and then go shopping for butter, ophthalmologist eggs, viagra cake mix, decease and cream cheese ;)

Our oven has been broken for the past couple of months, which is why I’ve been making mostly no-bake recipes lately, but this week out neighbors are out of town and offered me the use of their oven. Woohoo! So yesterday I headed over there to bake these delicious gooey nutella bars in their fully-functioning oven.

The original recipe for these bars calls for Biscoff instead of Nutella. Have you had Biscoff yet? I’ve only heard great things about it but haven’t been able to find it in our store. After making these bars I found out from my parents that our Kroger keeps the Biscoff by the bread, instead of by the peanut butter and Nutella. What the heck? That does not make sense! But at least now I know where it is and can buy it next time I go to the store. But I certainly don’t regret making these bars with Nutella- they are incredible! I brought them to a 4th of July get-together and everyone was raving about them- I love it when that happens :)

These bars do require a little bit of planning- they take 40-50 minutes to bake and then need to cool completely before serving them- but it’s worth it! They’re sweet, gooey, and nutella-ey.

Penny really wanted to try them, too! She is such a trouble-maker ;)

Gooey Nutella Bars 

Ingredients

For the Cake:
1 box yellow cake mix
1 egg
1 stick butter, melted

Filling:
8 ounces cream cheese, softened
1 cup Biscoff Spread OR Nutella
3 eggs
1 teaspoon vanilla
1 stick butter, melted
16 ounces confectioners’ sugar, plus more for dusting on top

Directions:

  1. Preheat the oven to 350 degrees F.
  2. In a large mixing bowl, combine the cake mix, 1 egg, and stick of butter with an electric mixer until the dough comes together. You may need to use your hand to mix it up completely. Press the dough into the bottom of a lightly greased 13×9 inch pan.
  3. To make the filling, beat the cream cheese and nutella until smooth in a large mixing bowl. Add the eggs, vanilla, and butter and beat until combined. Add the powedered sugar and continue mixing until the filling is smooth. Spread the Nutella filling over the cake layer and bake for 40-50 minutes. It’s a little hard to tell when the bars are done because you want the center to be gooey. After 40 minutes, the center of my bars wasn’t set at all, so I left it in for another 10 minutes and it was perfect.

Enjoy!

Adapted from Live Love Pasta :)

Print Friendly

Cheesecake Stuffed Strawberries

Whew! I needed to take a break from editing the wedding I shot this past weekend, clinic so I decided to finally finish this post! I have been really busy lately, adiposity between a trip to Iowa, lots of photography, teaching piano lessons, and watching Avatar (ahhhh Legend of Korra!), but it’s a good kind of busy, the kind that keeps you entertained all day during the summer.

I made these little treats a couple of weeks ago. Don’t they look cute? They were tasty, easy to make, and you don’t need an oven, which is great if your oven is broken (like mine) or if you just don’t feel like turing it on when it’s so hot outside.

To make these strawberry treats, you have to core the strawberries. I saw a tip online somewhere that showed that you can use a piping tip to hollow out strawberries. I used a combination of a piping tip and a knife to hollow them out- easy peasy!

Once you have your hollowed strawberries, you need to fill them with your “cheesecake” mixture. I put the filling in a piping bag and piped it in. After I piped in the filling, I was impatient and started drizzling chocolate on right away. But this made quite a mess so I would recommend putting the filled strawberries in the fridge for a while.

That’s Penny, out kitty. Isn’t she cute? Don’t let that innocent face fool you, she’s a bit of a demon cat (unless she’s sleeping ;).

My poor puppy hasn’t been able to catch a break since we got her…she attacks him all the time and he’s to wimpy sweet to fight back! I hope they get along better as she gets older and (hopefully) mellows out :)

So anyways, I hope you’re having a wonderful summer! I’d love to hear what’s going on in your life. Oh and make these little treats! They’re yummy :)

Cheesecake Stuffed Strawberries

Ingredients:

  • 1 lb. large strawberries
  • 8 oz. cream cheese
  • 3-6 tbs powdered sugar (depends on how sweet you want the filling)
  • 1 tsp vanilla extract
  • chocolate chips, toffee bits, or whatever else you want to sprinkle on them

 Directions:

  1. Use a piping tip/knife to core the strawberries.
  2. In a large bowl, cream together the cream cheese, powdered sugar, and vanilla extract.
  3. Use a piping bag and tip to fill the strawberries with the cheesecake filling.
  4. If you want to drizzle melted chocolate or top the strawberries with chocolate chips/toffee bits, etc, put the strawberries in the freezer/fridge until the filling gets a little more firm. Otherwise, enjoy!
  5. Store in the refrigerator.

Enjoy!

Print Friendly

Peanut Butter Chocolate Pretzel Truffles

The other night, buy my parents, ambulance 14 year old sister (Celina), and I watched When Harry Met Sally (love that movie!).

During the movie, my mom and I were getting such a kick making Hugh Grant jokes.

“Hey, Hugh. How Hugh doing Hugh?”

Hahahaha because Hugh sounds like you?!

We thought we were really funny.

After the movie was over, it was late. My mom said to Celina, “Bedtime, it’s after midnight. You’re a Republican!”

We all stared at her. Ummm what?

And then we slowly realized that she had said, “Bedtime, it’s after midnight, you’re a pumpkin!”

But Celina and I were already cracking up. I had to tell facebook about the conversation (of course) and we were hysterically laughing and typing incoherant things. And since I was the only one logged in to facebook, it looks like I commented on my own status 20 times.

Here are some gems from that conversation:

Mom: I wasn’t TRYING to say “pumpkin,” I DID say “pumpkin.”

Me: Hugh said republican!  <-Get it!? ;)

Mom: After midnight hugh turn into a Republican. Documented scientific fact.

Me: Now Celina’s saying “snatus” whatever that is

Then another person commented saying “I may be sleep deprived too but that is sooo funny!!”

Me: you have no idea the encouragment that gave us! Que hysterical laughter

Me: hahhaaa not que, cue! <-is that even real?

Me: I used to be smart once. That’s all I have to say.

Me: Celina just unliked this post just so she could like it again. HAHAHhahahahahaahahahahaha

Now that I’ve already wasted part of your day relating this (hysterical) story, I’ll make it up to you by giving you the recipe for these truffles. I’m not crazy about these photos, but I wanted to share them because they tasted pretty yummy!

Peanut Butter Chocolate Pretzel Truffles

Ingredients:

3 cups pretzel pieces
1 cup creamy peanut butter
8 oz cream cheese
2 tablespoon butter, at room temperature
1/2 to 1 cup of mini chocolate chips
4 tablespoons light brown sugar
4 tablespoons powdered sugar
Pinch of salt
1 package of chocolate bark

Directions:

  1. Crush up the pretzels in a ziplock bag in to very small pieces.
  2. Cream together the peanut butter, cream cheese, butter, powdered sugar, and brown sugar. Add the pretzel pieces and mini chocolate chips to the mixture and mix thoroughly.
  3. Using a small cookie scoop, shape the peanut butter mixture into small balls. Place the balls on a wax-lined cookie sheet. After you’ve finished with all the mixture, place the balls into the refrigerator and chill for 30 minutes (or more).
  4. When you’re ready to dip the truffles, microwave the chocolate bark until it’s completely smooth.
  5. One at a time, dip the peanut butter balls into the melted chocolate and use a spoon to make sure it’s all covered. Repeat with all of the balls.
  6. Return the truffles to the refrigerator and chill again until the chocolate is hard (if you use chocolate bark to cover them, it should only take a couple of minutes).
  7. Store in an airtight container in the refrigerator.

Enjoy!

Print Friendly

Strawberry Cheesecake Stuffed French Toast

I got up yesterday morning and thought “hmm I’m going to make that stuffed french toast I saw the other day.” By the time I got downstairs, grip I was thinking “eh…maybe I’ll just have Coco Crispies.” And while Coco Crispies are a completely delicious cereal, prescription I’m so glad I decided not to be lazy and made this french toast instead!

This Strawberry Cheesecake Stuffed French Toast is really simple and we had all the stuff to make it on hand which is always a great thing.

I had just finished up making it and was about to eat when my littlest sister, online Ella, came downstairs. After trying it, she loved it and so I shared my breakfast with her. When my middle sister, Celina, came downstairs, the first thing Ella did was brag that she got to have french toast. So then Celina pouted because she didn’t get any french toast.

Me: You weren’t awake to have any!

Celina: You didn’t make any extra!

Me: You didn’t ask to have any.

Celina: Well youu didn’t offer!

So what did I do? I made french toast for Celina. And then another piece for Ella because she wanted some more. I think I should get some sort of good-big-sister prize ;)

We all agreed that this was the best french toast ever and Ella asked to have it for her birthday and Christmas. This is honestly better than any french toast I’ve ever had at a restaurant, and it’s really easy and fun to make! You can customize it however you want, using different berries and toppings. I think that tomorrow for breakfast (or today for dinner) you should forgo your cereal and make this instead :)

Strawberry Cheesecake Stuffed French Toast
.

Makes one serving, unless you’re feeling generous enough to share.

2 slices of bread (the drier the better)
About an ounce of cream cheese (I used whipped cream cheese spread)
2-3 strawberries
Sprinkle of sugar
1 egg
2 tablespoons half and half (heavy cream and milk work, too)
pinch of salt
pinch of cinnamon
1/2 teaspoon vanilla
Butter/PAM for frying
Powdered sugar, whipped cream, maple syrup, and strawberries to garnish
.
Directions:
  1. Take out your 2 pieces of bread and lightly toast them to dry them out (if they weren’t already dry).
  2. Spread the cream cheese on one side of each slice of bread (you may have to microwave the cream cheese to get it soft enough if you’re not using the whipped spread).
  3. Thinly slice up the strawberries and put them on one side of the bread. Sprinkle a little bit of sugar on them.
  4. In a shallow bowl, whisk together the egg, half and half, salt, vanilla, and cinnamon. Soak the bread sandwich in the egg on both sides until it had soaked up all the mixture.
  5. Heat a pan on medium head and spray some Pam on it. Cook the french toast until it is browned on each side.
  6. Sprinkle some powdered sugar on the toast, pour on a ton of maple syrup, and serve it to your demanding sisters :)

Enjoy!

Source: Yammie’s Noshery <- Love her!

Print Friendly

Pioneer Cinnamon Rolls {Updated}

A few of the things that have made me happy this week:

  1. There are 5 days until my 18th birthday!
  2. There 25 more school days until graduation…not that I’m counting…hem hem.
  3. I am officially photographing a wedding this summer! An exciting first :)

4. Instagram. Enough said :)
5. I’m going on a church retreat this weekend which will hopefully be tons of fun!
6. Planning birthday parties (both of my sisters have birthdays coming up soon, prescription too).
7. Sunny weather.
8. We now have 2 working cars in our family!
9. Writing lists.
10. Pioneer Woman Cinnamon Rolls!

Last Christmas I made Pioneer Woman Cinnamon Rolls for the first time and knew that it would definitely not be the last. They are truly one of the tastiest things I have ever had! This Easter I made them again, visit this but experimented with some different methods to see what works best for making these cinnamon rolls ahead of time. The second time around it was definitely easier to make them, viagra sale and I’m sharing some tips I’ve learned that make these rolls easier to create. I definitely think you should make these very soon…they are sure to bring some happiness into your life :)

Heavenly Cinnamon Roll Recipe

Tips on preparing the dough:

The dough is very easy to make- don’t get freaked out just because you have to use yeast. My only advice for this part of the recipe is to make sure that you leave plenty of time (it takes about 2 hours for the dough to be ready from start to finish). Also, it is easier to work with the dough after it has been in the refrigerator for a while. I always make the dough the day before I need it and it works out great.

Tips on preparing the cinnamon rolls:

The first time I made these, I halved the recipe and got 14 cinnamon rolls. I knew mine must have been larger than Pioneer Woman’s because according to her, I should have been able to make 25. This past time I made them I realized that I hadn’t rolled the dough out long enough (I’d made it too wide). In my opinion, it doesn’t really matter how big these are (I kinda liked the really big ones :), but if you want smaller cinnamon rolls, you need to make sure you roll the dough out pretty long.

Once you have the dough rolled out (on a floured surface), you pour the melted butter on it. This is just going to be messy, but it’s worth it. Rolling up the dough with that much oozy melty butter is a little tricky, but just do your best.

Tips on making the cinnamon rolls ahead of time:

These cinnamon rolls take a while to make, even if you already have the dough ready, which can be tricky for holiday mornings when you need to get going. This past time I made them, I tried two different methods of preparing the rolls ahead of time, and both ways worked great.

  1. Baking them the night before: The day before you need the cinnamon rolls, take your prepared dough, make the rolls, and go ahead and bake them. The next morning, simply heat up the rolls (microwave works great) and make the maple frosting. These rolls actually re-heat really well and, as long as the cinnamon rolls are just from the night before, there’s not really any difference between the re-heated ones and freshly baked ones.
  2. Preparing them the day before: If you really want truly fresh-baked rolls, use your prepared dough to completely make the rolls, except for baking them. Cover the pans with a towel and put them in the fridge. The next morning, simply take the rolls out of the fridge (put them in a warm place to let them rise a bit more while the oven is preheating), and bake them. While they’re in the oven, prepare the frosting.

Both of these methods worked out great for me and allowed me to have these delicious cinnamon rolls ready for a stress-free Easter breakfast before we went to church :)

Related Posts Plugin for WordPress, Blogger...
Print Friendly