Hummus Stuffed Dates

Dates stuffed with hummus – you think it is weird? I don’t know about you, but I just love it – it is nutty and sweet! Unique and very easy to prepare.

It is unbelievable how time flies so fast. I was just thinking of what meals to prepare for Ramadan and now, I am sharing you something for Eid Eats. Eid Eats is an Eid party hosted by the wonderful Henna @ My Ninja Naan and Asiya @ Chocolate and Chillies. It is a yearly party where Muslim bloggers gather together to share something for Eid – whatever they want to serve for their loved ones. It maybe a traditional recipe or not.

I don’t know much the recipes my Mom used to serve for us – I was just happy helping with the chopping and of course, eating. 😀 So for this year’s party, I am taking a different direction and I am sharing something I’d like my family to have – Hummus Stuffed Dates. Yes? No?

I have just accidental discovered this one when I was breaking my fast and I had dates and hummus in front of me. I ate a piece of date and while chewing, I also took a spoonful of hummus. And I was like “Oh! That was good!” I finally stuffed the date with hummus and ate again, just to make sure I was not out of my mind. It was indeed really good! So here I am sharing these lovely stuffed dates.

The dates are simply stuffed with hummus – you can use store-bought or homemade. (I have this smooth hummus if you’d like to check it out.) I cheated here and I used the boxed hummus my boss gave me. The taste was like nutty and sweet – it was amazing! This is best during the same day they are stuffed. I suggest that you stuff only what you want to serve and keep pitted dates ready for stuffing later on.

To all those who are observing Ramadan, I pray that you had a healthy one and advance Eid Mubarak!

I am also sharing these at this week’s Fiesta Friday #177 where me and Ai @ Ai Made It For You are co-hosting. Thank you, Angie, for this wonderful party!

Hummus Stuffed Dates

Ingredients:

  • 24 dates, pitted
  • 3/4 cup hummus
  • Pistachio, chopped, optional

Instructions:

  1. Prepare the pitted dates, slicing in half, but not all the way thru – this is just to prepare the dates for the hummus.
  2. Stuff with hummus.
  3. Top with chopped pistachio (if using).

 

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Chicken Spinach Flatbread Wraps with Grilled Pineapple Salsa

Grilled chicken and grilled pineapple salsa wrapped in homemade spinach flatbread, drizzled with (another) homemade healthy ranch dressing – delicious, healthy and refreshing

chicken-spinach-flatbread-wraps-with-grilled-pineapple-salsa-tnscc-3

My brain has been so full of leafy greens and pineapple that my naughty buddies (a.k.a. rice, pasta and sorts…) were a bit upset saying that I don’t think about them that much. I could see leafy greens on the one side and pineapple on the other, not knowing if they would ever want to be BFFs. I told them they should help me and I was happy that they did. I caught them arguing few times that they can be together as one, but not to the point of being healthy. Oh, I almost forgot that this is a healthy recipe challenge with pineapple and leafy greens to go with it.

chicken-spinach-flatbread-wraps-with-grilled-pineapple-salsa-tnscc-4

I wasn’t exactly sure if I can pass the ‘healthy test’, but when Angie told me that when there are greens and pineapples, it’s healthy. 😛 So maybe I can get a passing grade for my homework… Maybe… 😀

I’ve thought of salad and smoothies, but I want to challenge myself more (hey, it’s fun!) so the last thing that came to mind is something sandwich. The best option I had in mind was to make my own spinach tortillas that later became spinach flatbread.

chicken-spinach-flatbread-wraps-with-grilled-pineapple-salsa-tnscc-1

So… there came chicken and grilled pineapple salsa wrapped in spinach flatbread… and let us not forget to drizzle with homemade ranch dressing! The chicken wrap was so filling and refreshing at the same time… and healthier. It was really good not feeling that guilt after eating these wraps. And oh, did I say “after eating these wraps”? It was a mistake; I ate only one. I hope you believe me this time. 😀 I should have put more grilled pineapple salsa, but overall, the taste was really good!

chicken-spinach-flatbread-wraps-with-grilled-pineapple-salsa-tnscc-2

This Fiesta Friday Healthy Recipe Challenge is so much fun. It indeed made me get out from my comfort zone and made something healthy and new. And I am glad that I almost everything is homemade – from the flatbread to salsa up to the dressing. I feel great! Thank you, Angie!

Now, let me share with you the recipe of this delicious wrap. I did post individual recipe for the fillings, but I will also share them below.

Chicken Spinach Flatbread Wraps with Grilled Pineapple Salsa

Ingredients:

  • Grilled chicken
  • Spinach flatbread, homemade (recipe below) or store-bought
  • Grilled pineapple salsa (recipe below)
  • Homemade healthy ranch dressing (optional)
  • Fresh parsley, to garnish
For the grilled chicken, you can use your own grilled chicken recipe or try this All-Purpose Grilled Chicken.
For the spinach flatbreads:
Ingredients:
  • 1 1/2 cup flour (all-purpose or whole wheat; I used AP flour)
  • 1/2 tsp baking powder
  • 1/2 tsp salt
  • 2 tbsp canola oil (or vegetable oil)
  • 1 1/2 cup baby spinach
  • 2-3 tbsp water for the dough
  • water for simmering the spinach
 Instructions:
  1. In a pan, add water. Place over a stove on medium heat. When the bubbles appear at the edges, add the 1 1/2 cup of spinach and cook for 2 minutes.
  2. Using a strainer, drain water from the spinach and run under a very cold water.
  3. Transfer to a blender and puree the spinach. You may need to add little water in this step. I did pureed mine using a mortar and pestle because my blender was acting up.
  4. In a bowl, combine flour, baking powder, salt and vegetable oil.
  5. Add in spinach puree and mix until crumbly.
  6. Add in 2-3 tbsp (or more) water until the dough comes together.
  7. Cover the bowl with cling wrap and set aside for 30 minutes.
  8. In a lightly floured surface, flatten the dough and divide into three.
  9. Flatten each to 7-8 inches disk.
  10. In a non stick skillet with high heat, cook the flatten dough until brown spots appear. Flip and cook the other side.
  11. Repeat until all is cooked.
  12. Transfer to a lint-free towel and keep in an air-tight container until ready to use.

******************************

For the grilled pineapple salsa:

Ingredients:
  • 6 slices of fresh pineapples
  • 1 red bell pepper, sliced vertically into 4
  • 2 red onions, quartered
  • 1/2 cup cucumber, diced
  • 1/2 cup ripe and firm tomatoes, diced
  • squeeze of fresh lemon juice
  • Parsley or cilantro, roughly chopped (optional)
 Instructions:
  1. Place bell peppers and onion in skewers.
  2. Grill 4 slices of pineapples along with the bell peppers and onions until edges turn brown.
  3. While waiting for the veggies to be done from grilling, prepare your cucumber and tomatoes and place them in a bowl.
  4. After grilling, let cool a bit and chop the grilled veggies and add them to the bowl of cucumber and tomatoes. Add squeeze of lemon juice and chopped parsley and cilantro (if using).
  5. Chill before serving.

To assemble:

  1. Cut up your chicken. Chunks or vertically sliced is fine.
  2. Place your flatbread on a surface. Fill with grilled chicken. Top with grilled pineapple salsa.
  3. Optional: drizzle with homemade ranch dressing and fresh parsley.
  4. Wrap and enjoy your meal. 😉

Notes:

This can be topped with less salt and less fat white cheese, too. Oh, I could imagine how good it could be! 

The bread can be folded into two and press using a double/press grill pan. 

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Crème Brûlée

A rich custard base dessert topped with hard caramel. Absolutely decadent! 

Creme Brulee #cremebrulee

At first, you will think that my father is not a picky eater. Well, maybe he really isn’t. When you ask him what he wants to eat, let’s say for dinner, he will mostly tell you – “Anything.” I assume “anything” means “quick, easy and available”. So here comes the dinner. He eats the meal and he tells you his comment with a tone of a perfectionist (figure that out, people) “This is too salty.” or “I don’t eat this kind of dish.” Ha! Did you just forget when you said “Anything.”?

There was a time when I had two dishes prepared for him to go with the rice. I asked him – “What do you want to eat from these two?” He answered me again with “Anything.” I told him – “No anything this time. You tell me this one or this one so I can put the other one inside the fridge and heat it for later.” He finally chose one. What a relief! I told this story to my siblings and they cheered for me! Yay! 😀

Creme Brulee #cremebrulee TNSCC

My father doesn’t eat something that’s too sweet. So if I offer him this dessert, I know what he’ll tell me – “This is too sweet. The sweetness in here is equals to my one month consumption of sugar.” Sorry, Paps! Don’t think that I will offer you this, coz I will not! 😛 I love you, Paps!

Although for those who loves flan and rich custard desserts, I know you will love this one – so velvety and oh so sweet! Anyway, you will not eat this everyday! This is a good treat once in a while. 😉

Grab your dessert at this week’s Fiesta Friday # 150, hosted by the talented Angie, with our co-hosts this week – Caroline and Tania.

Crème Brûlée

Ingredients:

  • 3 egg yolks
  • 1/4 cup white sugar + 1 tbsp for each serving
  • 1 ½ cups heavy/whipping cream
  • 1 tsp vanilla extract
  • 1/8 tsp salt
  • ½ tsp orange zest (optional)

Instructions:

  1. Preheat oven to 300 F.
  2. In a small saucepan, pour in the heavy/whipping cream. Turn on the heat to low and simmer. Set aside to cool a bit.
  3. In a bowl, mix sugar, egg yolk and vanilla. While slowly beating using an electric mixer, slowly add the cream. Add salt and orange zest. Use a whisk to incorporate.
  4. Divide your batter into small ramekins and place them in a roasting pan or a deep baking pan that can accommodate all your ramekins.
  5. Pour in boiling water into the roasting pan, just halfway on the ramekins.
  6. Bake for 35-45 minutes or until the custard is set.
  7. Remove ramekins from the pan with water and let cool at room temperature.
  8. Place them inside the fridge overnight.
  9. When ready to serve, let sit to come to room temperature.
  10. On top of each custard, add 1 tbsp of white sugar.
  11. Using a kitchen blow torch, heat top of each custard until sugar caramelizes. Please be careful not to burn the sugar.
  12. Serve and enjoy!

Source recipe:Creme Brulee by Laura Vitale

 Have a sweet day! 😉

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{No-Bake} Cookie Butter Marshmallow Chocolate Bars

These chocolate bars will make your sweet tooth very much happy – every slice is heavenly packed with marshmallows, Biscoff cookies, chocolate and cookie butter. And bonus, it’s no-bake!

Speculoos Marshmallow Bars

As I said, I love cookie butter! I would be very much happy to scoop it out straight from the jar to my mouth. Cookie butter + chocolate = so much better. Cookie butter + chocolate + marshmallows = you can leave me and don’t talk to me until I finish eating. 😀 If you are like me who loves the combination, these bars are perfect for you. And yay, it’s no-bake!

I know the weather is getting colder somewhere. Others – raining. Some others – it’s insanely hot. So, if you don’t like baking because you can’t stand the heat and you’d like something easy to munch on, this is for you. Or if you are just too lazy to make something that complicated or time-consuming than this, then this ‘recipe’ is fabulously good!

Speculoos Marshmallow Bars 3

You can put your headphones on, listen to 2 or 3 of your favorite song – you’ll never know how quick is this. The excruciating part is waiting… but it’s worth it. Imagine after that part, you will have a snack to be placed on your favorite air-tight jar, ready to eat whenever you want. And that in every bite, you’ll get a taste of chocolate, marshmallow, cookie butter and Biscoff cookies. Hmmm, does it sound good? 😉

I am taking these at Fiesta Friday #137, hosted by Angie. Our co-hosts this week are Loretta and Natalie. Thanks, ladies!

{No-Bake} Cookie Butter Marshmallow Chocolate Bars

Ingredients:

  • 1 1/2 cups dark chocolate chips
  • 1/3 cup cookie butter spread (I used creamy Speculoos)
  • 2 ½ cup mini marshmallows (white or colored ones will do)
  • 1 cup Biscoff cookies, roughly chopped (Speculaas or gingersnap cookies would be perfect, too)
  • 1/4 cup dark chocolate chips, for sprinkling

Instructions:

  1. Line an 8×8 pan with aluminum foil and spray with cooking spray or brush butter. Set aside.
  2. In a heatproof bowl, add in 1 ½ cups dark chocolate and melt in a microwave on medium-low setting for 1 minute or so, checking every 15 seconds interval, stirring and scraping the bottom of the bowl to avoid from burning. (You can also do this in the double broiler or in a heatproof bowl over a pot with simmering water.)
  3. When the chocolate is melted, add in cookie butter and stir to combine.
  4. Add marshmallows, cookies and mix to coat.
  5. Pour into the aluminum foil lined pan, distributing with a spatula.
  6. Sprinkle ¼ cup dark chocolate chips on top.
  7. Cover with cling wrap and keep in the fridge to set (about 2 hours or so)

Notes:

Semi-sweet chocolate chips can be used instead of dark for the melting chocolate

For the sprinkling chocolate, mixture of chocolates (white, toffee, semi-sweet…) would be fantastic

Source recipe: Biscoff Marshmallow Chocolate Bars by Averie Cooks

Speculoos Marshmallow Bars 2

Wishing you all a blessed weekend and always smile! 😀

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Graham Tiramisu

Tiramisu using graham crackers is just as fantastic as the traditional one

Graham Tiramisu - The Not So Creative Cook 2

Hello!

You still remember me? 😀

I feel that I’ve been gone for a very long time. But I am not, right?

I was stuck in the middle of work and life. Though I have recipes to write about, my mind was not in a condition to think of anything other than paper works and stuffs about life. Given the kind of person that I am who wants to finish everything in a specific period of time, I ended up stressing myself too hard. It’s only me to blame, I know. I am trying my best to change that, believe me.

Anyway, I am back with a dessert. Well, what else would you expect from me? 😛 But this one needs no baking. Wohooo! Who doesn’t love no-bake desserts?

In this Tiramisu, I used graham crackers instead of lady fingers because I really love the biscuit to be thin so I could enjoy the cream more. 😉 The result was fantastic!

Graham Tiramisu - The Not So Creative Cook

Graham Tiramisu

Ingredients:

  • Graham crackers*
  • 1/2 cup strong coffee, at room temperature**

For the Tiramisu:

  • 4 egg yolks
  • ⅓ cup sugar
  • ⅓ tsp vanilla extract
  • 1 cup mascarpone cheese, at room temperature
  • ½ cup heavy whipping cream
  • cocoa powder, for topping

Instructions:

  1. Prepare a strong coffee. Set aside.
  2. Prepare an 8×8 dish/container.
  3. Place the egg yolks and sugar in the heatproof bowl, and whisk together until they become pale yellow. Set a heatproof bowl on top of a saucepan of simmering water, making sure the water doesn’t touch the bottom of the bowl. Cook on low, stirring and whisking constantly, until the mixture thickens and forms a ribbon trail on the surface when the whisk is lifted (for about 5-7 minutes). Remove from the heat and let cool COMPLETELY. Whisk in vanilla.
  4. In another bowl, beat the whipping cream until soft peaks form. Gently mix the mascarpone cheese.
  5. Add the yolk-sugar mixture to the cheese mixture, gently fold.

Assembling the Graham Tiramisu:

  1. Place couple sheets of graham crackers on the bottom of your dish/container. Using a pastry brush, brush tops of graham crackers with coffee until they are saturated. Pour tiramisu mixture on top and spread evenly with a spatula.
  2. Place again couple sheets of graham, brush with coffee, and spread tiramisu mixture on top.
  3. Repeat until you finish your desire height of your tiramisu.
  4. Sprinkle with cocoa powder. Cover with plastic wrap and refrigerate at least 1 hour.

 Note:

* It depends on how many you can use. I finished more or less 30 sheets of graham crackers.

**Dissolve ½ tbsp. coffee in ½ cup (125ml) warm water, then cool completely.

I hope you enjoy this as much as I did.

Now, come over at Fiesta Friday #127 to enjoy this delicious dessert. Thanks to our lovely host, Angie and also to our co-hosts this week, Suzanne and Jess.

Happy Fiesta Friday! 

Wishing you all a blessed weekend and don’t forget to smile. 😀

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Cheesy Sriracha Chicken Quesadillas

These quesadillas are super cheesy and extra spicy. They are best when served with sour cream. Sounds fancy, but they are easy to prepare. 

Cheesy Sriracha Chicken Quesadillas - TNSCC 1Before, I used to think that I have superpowers.

Think of Superman carrying a school bus = Jhuls carrying 5 gallons of water

Think of The Hulk carrying bad guys in both of his hands = Jhuls carrying 5 kg in each hand during 10 minutes walk

Think of The Flash doing his thing in a flash = Jhuls being able to finish multiple household chores in a given time x Jhuls is good at time management

But as Mary Jane said: “Everyone needs help, Peter. Even Spiderman.”

I didn’t believe that. Why would I? I am Super Jhuls. Or let me say I was.

I forgot that even superheroes have their weaknesses, like Superman to Kryptonite.

Cheesy Sriracha Chicken Quesadillas - TNSCC 2

I was used to abusing my body, like I didn’t know what is the importance of taking a break. Time finally came that my body forced me to do so. I took one day off from work and you would not believe that I only took 3 hours rest and went back to the kitchen again! Ugh! I hated myself for that, but hey, I got to make these delicious and seriously spicy quesadillas. Though it took me a long time to finish such an easy recipe (because I gave back my super speed powers to The Flash), the end result was amazing.

Cheesy Sriracha Chicken Quesadillas - TNSCC 4

What I love about quesadillas are they are very easy to prepare. These quesadillas are super cheesy and spicy. You can cut on the sriracha if you want it less spicy. They are later served with homemade sour cream which was really awesome and the combo was perfect.

Cheesy Sriracha Chicken Quesadillas

Ingredients:

  • 3 cups cooked shredded chicken breasts
  • 3 cups mozzarella cheese, grated
  • ¼ cup sharp cheddar cheese, grated
  • 3 tbsp finely chopped parsley
  • ¾ cup sriracha sauce
  • 3 tbsp sour cream* (you may need extra to serve with the quesadillas)
  • 5 10-inch flour tortillas

Instructions:

  1. In a food processor, place the cooked chicken and pulse until shredded. You can also shred the chicken by your clean hands. Place in a bowl.
  2. Add in parsley, sharp cheddar cheese, mozilla, sriracha and sour cream. Mix until everything is well combined.
  3. In a non-stick skillet with medium heat, place a tortilla. Add 0ne-fifth of the chicken mixture onto the half side of the tortilla and fold.
  4. Cook each side for about two minutes. Repeat until 5 tortillas and all chicken mixture has been used.
  5. Cut in half and serve warm with sour cream.

Notes:

You can use store-bought sour cream or make your own by mixing 4 tbsp of whipping cream and 1 tsp of lemon juice. Mix until thick.

Source recipe: Cheesy Sriracha Chicken Quesadillas by Scrambled Chefs

Cheesy Sriracha Chicken Quesadillas - TNSCC 3

Now, I have given up my superpowers, but not all of them. I still have remaining and I  excel at it:

I am now a demigod, daughter of Hypnos and my power is I can sleep whenever and wherever I want. 😀

I hope all my friends at Fiesta Friday #121 will love these. And this week is so exciting as we are all going to be co-hsosts. Don’t forget to link up, guys… And as Angie said, please come back to vote. 😉

Happy Fiesta Friday!

Always wishing you a blessed day and 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. 😀

Nutella Cheesecake Cupcakes - TNSCC 2

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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