Cocoa Crusted Roasted Cauliflower

Weird, but delicious! 

Cocoa Crusted Roasted Cauliflower - TNSCC 2

Let me ask you –

Do you have weird food combinations? Do you eat something weird and nobody could understand? I am one of those people.

Let me give you an example:

I accidentally discovered that I love fried chicken and strawberry jam in a sandwich.

I love Milo on my rice when I eat scrambled egg or processed corned beef.

When I was a kid, I eat sunny side up eggs, broken down with my rice and add a little water and salt to it. Though I must admit that I still do that once in a while.😀

And I still cannot understand the combination of banana and peanut butter.

Uhm, how about cocoa powder and cauliflower? I know, right?

I bumped into a recipe, but I just cannot stop thinking about it and the only thing I have to do to understand is to try it.

Cocoa Crusted Roasted Cauliflower - TNSCC 1

You know I am not very good in describing how the food really tastes like, but these are so good. Maybe you just have to use your imagination.😛 These are also good with a splash of tahini sauce or maybe serve with hummus! Yum!😉

Cocoa Crusted Roasted Cauliflower

Ingredients:

  • 1 small cauliflower, broken into florets
  • 1/4 cup extra virgin olive oil
  • 1 tbsp cocoa powder
  • 1 tbsp smoked paprika
  • 1/2 tsp salt
  • 1 tsp sumac, optional

Instructions:

  1. Preheat oven to 400 F degrees. Prepare a parchment-lined baking sheet. Set aside.
  2. In a small bowl, combine cocoa powder, smoked paprika, salt and sumac. Coat cauliflower florets in olive oil. Using a fork or tong, hold florets at the stems and sprinkle each with the cocoa mixture.
  3. Place on the prepared baking sheet.
  4. Bake for 20-30 minutes or until cauliflower is fork tender.
  5. Serve immediately.

Source recipe: Cocoa Crusted Roasted Cauliflower by Apron Strings

What do you say, my friends at Fiesta Friday #120? Thanks to Angie, Loretta and Linda for this week’s party.

Happy Fiesta Friday!

Always wishing you a blessed day and full of smiles.😀

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Pan De Sal

Contrary to the literal meaning “salt bread”, Pandesal is slightly sweet rather than salty. It is soft and has a crunchy crust and usually dipped in hot coffee. 

Pan de Sal - TNSCC 1

Pan De Sal is a very famous and the most common bread in Philippines which was said to be have originated in Portugal. It is literally translated as “salt bread”, though every bite is slightly sweet. Pan De Sal (commonly written as Pandesal) is also called “poor man’s bread” due to its very cheap price and availability in most of the bakeries in the Philippines.

Pandesal is staple in our breakfast and usually dipped in hot coffee rather than paired with jam or butter. I prefer mine dipped in hot coffee or Milo. I also love my Pandesal toasted with margarine and sugar. I must confess that my favorite is when my Pandesal is paired with sunny side up eggs.😀

Pan de Sal - TNSCC 2

Pandesal is usually soft, but you will feel a crunchy crust from the outside. It is a yeast-bread that is rolled into a log, cut into individual pieces then rolled into breadcrumbs before baking. Though I enjoy my Pandesal with our usual pairs, you could pair it with endless choices.😉

Pandesal

Ingredients:

  • 1 1/2 tsp instant yeast
  • 2 cup all purpose flour
  • 2 cup bread flour
  • 1/4 cup white sugar
  • 1/2 tap baking powder
  • 1/2 tsp salt
  • 1/2 cup + 2 tbsp fresh milk, warm
  • 1 small egg
  • 1/2 tbsp vegetable oil
  • 2 1/2 tbsp butter, melted
  • 1/2 cup bread crumbs

Instructions:

  1. In a bowl, combine flour, yeast, sugar and baking powder. Mix to incorporate. Add salt and mix again.
  2. In another bowl, mix warm milk, egg, oil and butter. Add this mixture to the dry ingredients. Using a wooden spoon, mix until well combined.
  3. In a lightly floured surface, knead the dough until smooth and elastic. Form into a ball and place in a lighly oiled bowl. Cover with cling wrap for one hour or until doubled in size.
  4. In a lightly floured surface, divide the dough into two equal parts. Form each into a log and cut individual sizes diagonally (about 3/4 inch thickness).
  5. Roll each into the breadcrumbs and place in a parchment-lined baking sheet making sure to keep a distance between each Pandesal. Cover in a lint-free towel or cling wrap and let rise again for about 30 minutes.
  6. Preheat the oven to 375 F and bake the Pandesal for 15 minutes.
  7. Remove from the oven and serve hot.

Source recipe: Pandesal by Panlasang Pinoy

Now, you decide how many of these you’d like to have at Fiesta Friday # 119.:) I am sure AngieAhila and Diann are deciding now.😀

Happy Fiesta Friday!

Always wishing you a blessed day and full of smiles.😀

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Harissa Roast Chicken with Chickpeas and Feta

Spicy. Easy. Delicious. This would be a perfect dinner. 

Harissa Roast Chicken with Chickpeas - TNSCC 2

My closest friends know that I have an excellent appetite, but there are times that I still amuse them when I can fill my tummy again after 30 minutes of heavy meal.

Is it because my digestion is very fast? I really don’t know. Maybe it’s time for me to see a doctor.

I did see a doctor, but not because of that.

When I am given names of medicines, I always ask Google’s help with the side effects and all. One of my medicine’s side effects is ‘increase in appetite’ and I can’t help but ask myself:

‘How can my appetite can be any stronger?’

If only people’s appetites are students, mine will be the summa cum laude.😀

Why wouldn’t be my appetite be that good if you see such beautiful dish?

Harissa Roast Chicken with Chickpeas - TNSCC 1

It was one of those times when I was looking for an easy dish to prepare and I was so lucky that I found this.

The chicken can be marinated overnight or can be just brushed with the sauce and baked right away, depending on your preference. I suggest to let it sit inside the fridge overnight.

The chickpeas and tomatoes are sauteed with onions and cumin, but I am sure this can also be marinated along with the chicken pieces. I haven’t tried, but I will give it a go the next time I make this.

The mint gives every bite a freshness and the feta gives a very little tang. Overall, this dish is absolutely delicious and perfect for a busy day.

Harissa Roast Chicken with Chickpeas and Feta

Ingredients:

  • 900g chicken pieces, I suggest thighs and legs
  • 1 tbsp harissa paste
  • 2 tsp honey
  • 2 tbsp lemon juice
  • zest of half a lemon
  • 1/2 tsp salt
  • 2 tbsp olive oil
  • 1 onion, sliced
  • 2 garlic cloves, crushed
  • 1/2 tsp cumin powder
  • 400g chickpeas, drained
  • 1 cup cherry tomatoes, halved
  • Crumbled feta, to serve
  • Fresh mint leaves, to serve

Instructions:

  1. In a bowl, combine, harissa, honey, salt, lemon zest and juice and 1 tbsp olive oil.
  2. Brush chicken pieces with the harissa sauce and let sit overnight in the fridge. (Make sure the chicken pieces are dry before you mix the sauce.)
  3. Next day: Preheat oven to 400 F.
  4. Heat remaining 1 tbsp olive oil in a pan or shallow flameproof casserole.
  5. Add onion and cooked until fragrant, about 3-4 minutes. Add the garlic and cumin powder, and cook for another 1-2 minutes or until aromatic. Add chickpeas and tomato. Transfer to baking dish. Take out the chicken pieces from the fridge and place on top of the chickpeas.
  6. Roast for 35-40 minutes until dark golden and cooked through.
  7. Serve with crubled feta, mint and additional squeeze of lemon.

Source recipe: Harissa Roast Chicken with Chickpeas and Feta by Delicious

Harissa Roast Chicken with Chickpeas - TNSCC 3

I am late for Fiesta Friday # 118, but better late than never. Right, Angie?:) Thanks for co-hosting, Kaila and Lauren.❤

Happy Fiesta Friday!

Always wishing you a blessed day and full of smiles.😀

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What’d You Do This Weekend? | Lou Lou Girls | Totally Terrific Tuesday | Throwback ThursdaySaucy Saturdays | Sunday’s Simple HomemakerTurn It Up Tuesday | Recipe of the Week | Cook Blog Share |

Impossible Coconut Pie

A pie that’s impossibly easy to make and makes its own crust. It’s creamy, custard-y and incredibly delicious! Top each slice with whipped cream and toasted coconuts – you are in heaven! 

Impossible Coconut Pie - TNSCC 1

I have a problem… and it’s terrible.

I still haven’t found a solution… but I am trying.

I have an issue with whipping a cream… or to be specific – whipping a cream with add-ons (e.g. whipping cream + cream cheese).

Stabilizing a whipped cream is not a problem anymore. The current problem I am facing is when cream cheese is added to whipping/whipped cream.

I made Red Velvet Cupcakes during the week and I was expecting to achieve a pipeable cream cheese frosting, but instead, I got a very, very runny frosting. I whipped the cream and it came out really good. When I added the cream cheese and beat again, ugh! The frosting disappointed me. Maybe I should have mixed both with a spatula and not with the electric mixer.

Oh well… I made another frosting using butter and it was okay. But I really want to make it with whipping cream.

Ha! Who says I am giving up? Good thing this recipe doesn’t need very well piped whipped cream – store-bought would be just fine. Well, this doesn’t include whipped cream, really! It’s just an optional recipe, but makes every slice even better.

Impossible Coconut Pie - TNSCC 2

This coconut is unbelievably divine and easy to make. It makes its own crust which is really good because I’m all about the custard-y coconut “filling” and the almost burnt (in a delicious way, of course) “crust”.

This pie is good on its own, but the additonal whipped cream topping and toasted just makes this even more delicious!

Impossible Coconut Pie

Ingredients:

  • 4 tbsp unsalted butter, melted
  • 3/4 cup white sugar
  • 2 eggs
  • 1/4 cup self-rising flour
  • 1 1/4 cups sweetened shredded coconut
  • 1 cup milk
  • 1 tsp vanilla extract

Instructions:

  1. Preheat oven to 350 F. Grease a 9-inch pie dish or round baking pan and set aside.
  2. In a bowl, combine butter, sugar, eggs, vanilla and milk. Mix to incorporate.
  3. Add in coconut and mix.
  4. Add in flour and mix just until combined.
  5. Pour in the batter into the prepared pie dish/baking pan.
  6. Bake for 45-55 minutes or until pie is dark golden and darker at the edges. The pie will be firm to touch.
  7. Remove from the oven and transfer to a cooling rack to cool completely.
  8. Keep the pie covered in the fridge.

Source recipe: Impossible Coconut Pie by Blue Eyed Bakers

Now, grab a slice and enjoy Fiesta Friday #117 with Angie, Mollie and Scarlett.

Happy Fiesta Friday!

Always wishing you a blessed day and full of smiles.😀

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Thai Fish Cakes

Thai Fish Cakes - TNSCC 2

Have some delicious Thai experience with these fish cakes – deliciously aromatic and full of amazing flavors with a little kick

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I love fish, but I don’t have much fish recipes. When I want to eat fish, it’s either I fry them or I make something like this King Fish in Turmeric and Coconut Milk. I love grilled fish, too, but if I am the one to char-grill them, ‘No, thank you!’.

I am happy that fish can be enjoyed in cake form, too. Uh, chocolate fish cakes? Have you heard of them? Oh! Not that kind of cake? Well, it I could not imagine how it must taste.😛 Fish cakes are boneless, skinless white fish fillet mixed with other ingredients, then formed like patties and fried (or baked).

Thai Fish Cakes - TNSCC 1

These fish cakes are so delicious and aromatic with Thai flavors like nam pla (fish sauce) and red curry paste. The taste is really fantastic! The kitchen were surrounded by such an aromatic smell when I was making these babies. They are good on their own, but they taste fabulous with sweet chili sauce. (especially homemade sweet chili sauce). I kept popping these cakes in my mouth like I am eating cookies! They are that good, I tell you!

Thai Fish Cakes - TNSCC 4

Thai Fish Cakes

  • 450g skinless hammour fillet (or any white fish fillets)
  • 1 tbsp fish sauce
  • 1 large egg
  • 1 tbsp red curry paste
  • 1 red chilli (deseeded and finely chopped)
  • 2 garlic cloves (peeled and finely chopped)
  • 1 thumb-sized ginger (peeled and finely chopped)
  • A handful of fresh coriander (cilantro), roughly chopped
  • Zest and juice of 1 lime
  • 3-4 spring onions (roughly chopped)
  • Fresh coriander leaves, to garnish
  • Sweet chilli sauce, to serve

Instructions:

  1. Wash and slightly dry the fish fillets. Cut to fit into your food processor. Blitz until smooth (about 5 seconds).
  2. Add in fish sauce, egg, coriander leaves, curry paste, chili, garlic, ginger and zest and juice of 1 lime. Blitz again just until everything is well combined.
  3. Transfer the mixture into a bowl and add in spring onions. Using your clean hands, mix to combine.
  4. Divide the mixture into 12 (or less), shape into balls them slightly flatten.
  5. In a large frying pan with medium heat, add oil and fry fish cakes for about 2 minutes on each side. Transfer cooked fish cakes on a paper-lined plate.
  6. Garnish with fresh coriander leaves and serve with sweet chili sauce.

Source recipe: Thai Fish Cakes by Donal Skehan

I hope you try this recipe and let me know what you think. Hmm, please share with me if you have more fish cakes recipes. I’d love to try them in the future.

Thai Fish Cakes - TNSCC 5

I am bringing these gorgeous fish cakes at Fiesta Friday # 116, co-hosted by Aunt Juju and Cynthia. Of course, we don’t have Fiesta Friday if we don’t have the lovely Angie!

Happy Fiesta Friday!

Always wishing you a blessed day and full of smiles.😀

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From Selma’s Table: Flourless Chocolate and Raspberry Torte

A not-too-sweet flourless torte with intense chocolate flavor and amazing light, fudgy texture that will surely melt in your mouth. 

Flourless Chocolate & Raspberry Torte - TNSCC 2

It was one of those days where I was having chocolate cravings, but I did not want to settle for store-bought sweets. It took me too long to figure out what I really want, but it was all worth it.

Selma’s recipe has been on my list to try, but it requires a 23 cm springform pan. I did not own the said pan when she posted the recipe and kept the recipe until I invested in one. I always keep my hands off from recipes which requires springform pan as I did not want to my pantry to tell me that they have enough. I want to keep our relationship smooth, you know. But, Selma’s recipe is not something you should forget and move on, especially when you are a chocolate lover like me. And this is one of the reasons why I got a new springform pan.

Before I made this recipe, I’ve made 3 cakes which require the separation of egg yolks and egg whites and do the cut and fold technique after. The results did not go too well as I expected them to be. The cakes did not turn out light and airy. I was a little afraid while making this, but I am really thrilled that it turned out divinely delicious!

Flourless Chocolate & Raspberry Torte - TNSCC

Flourless Chocolate and Raspberry Torte

Ingredients:

  • 150 g ripe raspberries

For the egg whites/meringue: 

  • 6 large egg whites, at room temperature
  • 1 tsp balsamic vinegar
  • 1/2 cup white sugar

For the egg yolks: 

  • 50 g butter
  • 200 g 70% cocoa dark chocolate, chopped or broken up
  • 6 large egg yolks, at room temperature
  • 1/2 cup white sugar
  • 2 tbsp espresso powder
  • 1/4 fine salt

Instructions:

  1. Wash and dry your raspberries. Set aside.
  2. In a heatproof bowl, place your chopped/broken up chocolate and butter. Melt in the microwave with 30 seconds interval. (You can also do this over a pot with simmering water, making sure that the water does not touch the bowl.)
  3. Preheat the oven to 350 F. Line the bottom and sides of a 23 cm spring form pan with parchment paper. Use butter or cooking spray to let the parchment paper stick to the pan. After the pan has been lined, spray with non-stick spray.
  4. In a large bowl, add in egg whites. Beat until foamy. Add balsamic vinegar and beat just to incorporate.
  5. Very gradually, add in 1/2 cup sugar and beat in a high speed until stiff peaks form. Set aside.
  6. In a separate bowl, add in egg yolks and 1/2 cup sugar. Beat until pale yellow.
  7. Add espresso powder and salt. Beat just to incorporate.
  8. Add in chocolate/butter mixture. Beat until evenly mixed.
  9. Using a spatula (or metal spoon, as per Selma’s instructions-see notes), get about 1/2 of the egg whites and mix with the egg yolk to loosen up the yolk mixture.
  10. Add the rest of the egg whites/meringue in 3 batches (or more) by doing the cut and fold technique, making sure to scrape the bottom of the bowl.
  11. Pour into the prepared pan and top with raspberries.
  12. Bake for 40-45 minutes or until toothpick inserted in the middles comes out clean.
  13. Let cool in the pan. Once cooled, remove from the pan and transfer to a serving plate.
  14. This can be served with whipped cream and  fresh raspberries.

Source recipe: Flourless Chocolate and Raspberry Torte by Selma @ Selma’s Table

Note: As per Selma, use a metal spoon to retain the volume of the egg whites when doing the cut and fold technique. I did not find my metal spoon, so I took the risk with using spatula, but cut the egg whites in 5 batches. 

The recipe uses 70% cocoa dark chocolate which gives the cake the rich chocolate flavor. The espresso powder is a good compliment to the chocolate and enhances the flavor a lot better. The cake came out really fudgy and light. Every bite will surely melt in your mouth.

I hope my friends over Fiesta Friday #115 will love this. Thanks to Angie, Julie and Ashley.:)

Happy Fiesta Friday! 

Wishing you a fun weekend full of smiles!😀😀😀

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Brioche Chocolate Chip Pudding

Turn that one day old Brioche into this Brioche Chocolate Chip Pudding –

Easy. Melt in your mouth. Can be served warm or cold. 

Brioche Chocolate Chip Pudding

Everyday, I always try to look for something to look forward to. I do that to be inspired and keep the smile in my face despite of the unpleasant stuff at work, life and in between. And one of things I look forward to everyday is Fiesta Friday, and I mean that from the bottom and top of my fats.😀

I missed last week’s FF, but I am here now and I am ready party with you and to co-host Fiesta Friday #114. So now, it’s time to join the FF community and share your travel experiences, stories, recipes & DIY. Link up to Fiesta Friday #114 and please do not forget to link back your posts to Angie, our ever-amazing host, and to The Not So Creative Cook so we’ll know that you have arrived.

I am going to answer your breakfast/brunch/snack cravings this week as I am sharing a recipe of bread pudding which uses brioche. The bread was given to me by a lovely friend and intentionally reserved some for bread pudding. And  if you know me well, you know that Linda @ La Petite Panière is my Brioche Queen. This post is dedicated to her.❤

Brioche Chocolate Chip Pudding - TNSCC

The taste of brioche alone is amazing, but I want to try taking them to a higher level due to the curiosity whenever I see bread pudding recipes saying that brioche is one of the best breads to use when making bread pudding. So when I was given a large braided brioche, I did not let the opportunity pass.

The bread pudding came out really good. The brioche soaked up the custard very nicely and the top had a very lovely texture. The chocolate chips also added a wonderful flavor with every bite. This is perfect for breakfast, brunch or snack. Another good thing is – this can be eaten either warm or cold.

Brioche Chocolate Chip Pudding

Ingredients:

  • 5-6 thick slices of brioche (preferably 1-2 days old)
  • 4 eggs
  • 2 cups heavy cream
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • 2/3 cup chocolate chips
  • 1/2 cup nuts (can be assorted), toasted and chopped (optional, but adds a lovely texture)
  • Powdered sugar, for dusting

Instructions:

  1. Preheat the oven to 350 degrees F. Prepare a small baking dish, 8 x 8 or 9 x 5 would work.
  2. Breakdown the brioche slices into thick chunks.
  3. Add half the brioche chunks to your baking dish. (This will serve as a first layer.) Add half of the chocolate chips and nuts (if using).
  4. Add the remaining half the brioche chunks, chocolate chips and nuts.
  5. In a bowl, mix eggs, cream, vanilla extract and salt.
  6. Pour the custard over the brioche chunks then gently push down the bread so the custard starts to absorb.
  7. Cover with aluminum foil and bake for 30 minutes then remove the foil and continue to bake uncovered for about 10 minutes until the bread pudding is golden brown. The bread will rise slightly and the liquid is absorbed by the time the pudding is done.
  8. Serve warm or cold. Sprinkle powdered sugar just before serving.

Notes: This can be served with ice cream on top or whipped cream.

I hope you try this recipe and let me know.:)

****

Thought of the Day

“Little things always mean big ones to others. Do not be hesitant to help. We do not know, we might change the lives of others.”

****

Happy Fiesta Friday!

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Shakoy (Twisted Fried Donuts)

There are so many Filipino recipes that I hope I know its history or even just the meaning of the name of the dish. Maybe it’s a language from a certain tribe that I can translate to English? Not a chance. One of them is Bulanglang which I only know that it’s a vegetable dish with clear soup. And the Chicken Tinola which I only know it’s a ginger-based chicken soup. Now, I have Shakoy.

Shakoy is a term used to call twisted fried donuts. I don’t know why people calls it like that. I grew up using the term when I want twisted fried donuts and when I use the term for some people who isn’t familiar, I get a look of ‘Huh? What’s Shakoy?’ And I explain to them and finally make it clear.

Shakoy (Twisted Donuts) - TNSCC 1

What I love about this recipe is it does not require that much of time like the others.

Let me explain:

The first rising only requires 15 minutes. 

Right after the dough has been formed, they can be fried immediately.

Amazing, isn’t it? I assume the mixing of the instant yeast with warm water quickens the process. I am not sure.

Anyway, here is the recipe and please tell me if you know why the procedure is very quick ’cause I’d really love to know.

Shakoy (Twisted Fried Donuts)

  • Servings: 15
  • Difficulty: easy
  • Print

Ingredients:

  • 1.5 tsp instant yeast
  • 1 cup lukewarm water
  • 1 tbsp brown sugar
  • 2 cups all-purpose flour
  • 1/2 tsp salt
  • 1/2 cup sugar, for dusting
  • 1 tsp of cinnamon powder, optional
  • Oil, for frying the donuts
  • Additional flour for dusting your work surface

Instructions:

  1. In a bowl, place 1 cup of lukewarm water and brown sugar. Mix until sugar is dissolved. Add in instant yeast and wait until the mixture creates bubbles. (This may take about 5 to 10 minutes.)
  2. Meanwhile, in a large bowl, mix in flour and salt. When the liquid mixture is ready, add this to the dry ingredients and mix using a wooden spoon until you get most of the flours from the bowl.
  3. Knead using your clean hands until dough is elastic and smooth.
  4. Place in a lightly greased bowl, cover using a cling wrap. Keep in a warm place to double in size. (This took me only 15 minutes.)
  5. When the dough has doubled in size, take it out to a lightly floured surface.
  6. Divide the dough into 15 equal sizes. Shape each into a log and twist from the top, sealing both ends. Transfer each dough in a clean plate/baking sheet. You will notice that the first few doughs are getting bigger in size – they are ready to dive into the hot oil. (Tip: You can ask somebody to fry the donuts for you while you finish up shaping the rest.)
  7. Prepare a plate with stack of paper towels and a container/plate with white sugar and cinnamon powder. Set aside until ready to use, but make sure it’s not too far from you.
  8.  Fry the donuts in a very hot oil (about 375 F). Make sure not to overcrowd the pan.
  9. When done, place the fried donuts over a stack of paper towels for few seconds. Transfer to the prepared container with white sugar-cinnamon mixture and roll the donuts until well coated.
  10. Serve immediately. Best eaten on the same day.

Source recipe: Shakoy – Easier Version by KwaliTeaTime@Home

These donuts were soft and fluffy and oh so delicious! I will not tell you how many of these I ate, but all were gone in a day.😀

I think the close up shot didn't do justice to how fluffy the donuts are.
I think the close up shot didn’t do justice to how fluffy the donuts are.

Well, Angie is at Lancaster for some R & R. What you are up to? I am here at home – just finished watching a movie I did not completely understand.😛 Anyway, it’s time for Fiesta Friday # 112… so life would not be boring as I mingle with my FF Friends. This week’s co-hosts are Natalie and Hilda. Come on and join the fun!😉

Wishing you a fun weekend full of smiles!😀😀😀

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Nutella Cheesecake Cupcakes

Divinely delicious cheesecake in cupcake form with a crunchy Oreo-cookie crust, Nutella cheesecake filling and sweetened whipped cream topping. You have the option to garnish these beauties with hazelnuts and chocolate. Perfect for Nutella lovers like me. 

Nutella Cheesecake Cupcakes - TNSCC 3

There are times that I want to make everything from scratch and there are times that I prefer the store-bought ones… and those are the times when I feel so lazy even when it comes to a very easy task.

I was in a Nutella and cheesecake mood not so long ago, but I didn’t want to make a huge cheesecake, so I went up Googling recipes in cupcake form. I just couldn’t resist the urge to make these cupcakes as soon as I found the recipe, so I have not whipped the cream properly – I got a total whipped cream meltdown. The photos were just so disappointing. Maybe it was my fault, too, because I tried to place a Ferrero Rocher ball on top. Maybe. The photos were sadly thrown into the recycle bin and the cupcakes happily dove into my tummy.😀

Nutella Cheesecake Cupcakes - TNSCC 1

For the second time, I used store-bought whipped cream as I was really eager to make them again. I must say that it’s not that bad. I just had to rush taking the photos so the whipped cream will not melt again. I brought these at my workplace and they were happily eaten. The colleague even asked me to make it again. So I made this thrice in a week.😀

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These Nutella Cheesecake Cupcakes were amazingly divine. The cheesecake will happily sink into your teeth. These are perfect for parties, and give aways, too, as they are served individually.

Nutella Cheesecake Cupcakes

  • Servings: 12 cupcakes
  • Difficulty: easy
  • Print

Nutella Cheesecake Cupcakes - TNSCC 2

Ingredients:

  • 12 Oreos*
  • 1 1/2 tbsp butter, melted
  • 6 tbsp white sugar
  • 1 1/2 tbsp all-purpose flour
  • 12 oz cream cheese, softened**
  • 2 large eggs
  • 1/4 cup milk
  • 1/4 cup sour cream
  • 1/2 tsp vanilla extract
  • 1/2 cup Nutella
For the topping:
  • 1 cup heavy/whipping cream
  • 3 tbsp icing sugar
  • 1/4 cup hazelnuts, toasted and chopped, for garnish
  • Chocolate, chopped or grated, for garnish

Instructions:

  1. Preheat oven to 325 F. Prepare muffin pan and line with paper liners. Set aside.
  2. Using a food processor, place the Oreos and pulse until turned into finely crushed. (You can also do this using a ziplock bag and use a rolling pin to crush the Oreos.)
  3. In a small bowl, mix crushed Oreos and melted butter. Take about 1 tbsp of the mixture and divide between 12 paper-lined muffin pan. Bake for 5 minutes. Let cool while preparing the cheesecake batter.

To prepare the cheesecake batter,

  1. In a bowl, mix very well the sugar and flour.
  2. Using an electric mixer or a whisk, add in cream cheese and mix.
  3. Add in eggs, milk, sour cream and vanilla and mix until just combined.
  4. Add in Nutella and mix.
  5. Tap the bowl against the countertop few times just to release air bubbles.
  6. Using an ice cream scooper or anything you prefer, divide the batter over the crust.
  7. Bake for 20-24 minutes or until the only thing jiggling is the center part of each cheesecake.
  8. Remove from the oven and let cool at room temperature.
  9. Loosely cover with cling wrap and keep in the fridge to firm up for about 3 hours or overnight.

To prepare the whipped cream,

  1. Make sure your bowl, cream and beaters are very cold.
  2. In your bowl and using an electric mixer, beat the cream until soft peaks form. Add in icing sugar and beat until stiff peaks form.
  3. Top your cheesecake with whipped cream and garnish with chocolate and hazelnuts.

Source Recipe: Nutella Cheesecake Cupcakes by Cooking Classy

Note:

* Preferably single-stuffed Oreos. 

**For best results, use full fat cream cheese.

These cupcakes are absolute perfection! I can’t wait to make another batch again soon!

I hope my friends at Fiesta Friday #111 will enjoy these. And I hope Angie, Naina and Chef Julianna would love these, too. Happy Fiesta Friday!

Wishing you a weekend full of smiles!😀

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