These bars of brownies are fudgy and so full of Nutella goodness
New colleague with two adorable girls who absolutely love anything Nutella gave me an excuse to make these super fudgy brownies that’s bursting with Nutella flavor. Unlike other Nutella brownies that I have tasted, this one is packed with so much Nutella love. You can really identify that this is a Nutella brownies. You know what I mean?
The kids loved these so much and they even sent me video of them eating and thanking me. I also gave some away to my cousin’s colleague and said it was really divine as if this was made by a professional. Ha! Also, one of my friends asked me to make this for her kids as she doesn’t know how to bake and she said her kids loved Nutella, too.
See? This is super amazing! If you are a certified Nutella lover, I am sure you’d want to keep the whole pan for yourself.
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.
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. 😀
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. 😀
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.
1/4 cup hazelnuts, toasted and chopped, for garnish
Chocolate, chopped or grated, for garnish
Preheat oven to 325 F. Prepare muffin pan and line with paper liners. Set aside.
Using a food processor, place the Oreos and pulse until finely crushed. (You can also do this using a ziplock bag and use a rolling pin to crush the Oreos.)
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. Press down the crust. Bake for 5 minutes. Let cool while preparing the cheesecake batter.
To prepare the cheesecake batter,
In a bowl, mix very well the sugar and flour.
Using an electric mixer or a whisk, add in cream cheese and mix.
Add in eggs, milk, sour cream and vanilla and mix until just combined.
Add in Nutella and mix.
Carefully tap the bowl against the countertop few times just to release air bubbles.
Using an ice cream scooper or anything you prefer, divide the batter over the crust.
Bake for 20-24 minutes or until the only thing jiggling is the center part of each cheesecake.
Remove from the oven and let cool at room temperature.
Loosely cover with cling wrap and keep in the fridge to firm up for about 3 hours or overnight.
To prepare the whipped cream,
Make sure your bowl, cream and beaters are very cold.
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.
Top your cheesecake with whipped cream and garnish with chocolate and hazelnuts.
Angie, I am borrowing your beautiful festive photo! 😀 Thanks! xx
To all my Fiesta Friday Family, 100 parties? Wow! Cheers to more parties and finding new family!
I couldn’t contain my excitement that I actually made something especially for FF #100 even before Angie announced the two weeks celebration! Well, I planned ahead when I heard rumors about the two weeks. This girl gotta make sure that she brings something special, you know.
Special in a way that this could make us remember The Sparkling Diva – Selma.
We all know that Selma had inspired all of us in some ways and she had always been an amazing woman. So for this FF #100 celebration, I decided that I wanted to bring something from Selma’s Table as I want something of her to be a part of this celebration… and I know you, too. 🙂
I’ve scheduled the baking of this recipe a month ago, but somehow, I always ended up missing some ingredients – three times! And let me tell yah – I failed twice! I suspected that I overkneaded the dough (electric mixer + my chubby hands = over kneading).
The first attempt was Thursday night: Since they didn’t turn brown like Selma’s, I let them stay too long inside the oven. The result? Burnt bottom and the baked sticky buns were hard as rocks that if I throw them to you, you’re dead! 😛
The second attempt was Friday morning: I let them stay for additional 10 minutes inside the oven as I was waiting for them to brown, but still didn’t. I took them out, but became tough after 5 hours. Still edible, though. You just have to warm them to soften.
The third and final attempt was Saturday morning: This time, I kneaded the dough only by hands. Still, the sticky buns didn’t brown, but I took them out anyway. I loved the texture this time. I was wondering why mine didn’t brown, but later on, I didn’t care! The most important thing is I made everything right and I’ve made a very delicious sticky buns.
So yeah, that’s three days in a row! It was indeed crazy not having the same look as Selma’s, but at the end of the day, who cares if they brown or not?
Now, let me tell you what to expect of these sticky buns:
The dough contains espresso powder which makes it extraordinary. The smell of the dough alone would make you wanna eat them. But no, you silly, learn to wait!
The filling: chocolate with 90% cocoa, brown sugar-espresso mix and Nutella. I know what you’re thinking – you’d want to lie down over that divine filling and roll yourself.
The sliced sticky buns is topped with toasted and chopped hazelnuts, brown sugar-espresso mix and then baked.
Now, you can stop at that point or imagine those warm sticky buns with cream cheese frosting. If you think that you can forget about your imagination, then do not proceed. But if you think that you’d have a nightmare if you don’t follow your tummy’s desire, then go ahead and make your frosting!
Warning: You might eat two or three sticky buns right way… just like what I did! 😀 The sticky buns are insanely delicious. Do you want me to repeat that I ate two immediately and other one after an hour?
In a small heatproof bowl, place your butter and microwave for few seconds just until melted. Allow to cool a little.
Add the lightly beaten egg and mix. Add in sugar and espresso and mix until blended. Set aside.
In another large bowl, combine flour and instant yeast. Mix well and make a well.
Pour in your lukewarm milk and water. Then add the previous mixture (with butter, egg, sugar and espresso powder). Mix using a wooden spoon.
Once all is blended well, take your dough and knead using your clean hands by holding the dough like a ball and pulling the ends of the dough apart, put it back together and pull apart. (This is the technique I am using and it works perfect for me.) Do this until the dough until elastic and not sticky. (You can do this using an electric hand mixer or stand mixer. Knead until smooth and elastic.)
Place the dough in a greased bowl and cover with cling film. Set aside for 1-2 hours or until the dough has doubled in size.
While the dough is resting, make the filling and topping:
Mix sugar and espresso powder. Set aside.
Grease a 10-inch round baking pan and set aside.
Make the topping: In a bowl, place softened butter and beat until fluffy and pale in color (about 3 minutes). Add in softened cream cheese, vanilla, powdered sugar and salt. Beat again until well combined. Set aside until ready to use. You can keep it in the fridge or at room temperature. The frosting will lightly melt when its spread on warm bread.
When the dough has doubled in size,
Lightly flour your work surface.
Remove the dough from the bowl and place in on the floured work surface. Shape your dough in a rectangle and slowly roll it out (using a rolling pin) to measure 12 x 16 inches.
Spread the Nutella over the dough, making sure to leave a 1/2 inch border around the edges. (If your Nutella is not spreadable enough, you can warm it up in the microwave. Another trick to warm it up and to get a bowl little larger than Nutella. Pour in hot water to the bowl and place the Nutella jar on it, making sure that the hot water doesn’t reach the lid of the Nutella jar. Take the jar out from the hot water and it’s ready to be spread.)
Sprinkle 2/3 of the sugar-espresso mixture, then the chopped chocolate.
From the long side of the dough, start rolling as tightly as you can.
Cut into 2 inches each. (I cut very small part of the ends and I got 8 rolls.)
Arrange in the greased baking pan and cover with cling film. Set aside again to double in size.
Preheat oven to 375 F.
Sprinkle the top of your rolls with the remaining sugar-espresso mix and chopped hazelnuts.
Bake for 15-20 minutes.
Spread the baked sticky buns with the cream cheese frosting and top again with hazelnuts.
Buttery Croissants with Nutella spread. Flooded with custard; topped with nuts of your choice. Baked to perfection. You have an option to top it with whipped cream and Strawberries. Enjoy it warm or cold.
During the times we spend in our kitchen, it is not avoidable that we make kitchen mess. So expect it every single time. We can clean that afterwards – not really a big deal. But broken glass? That’s a different story.
For someone who is a kitchen person, our kitchen toys are our best friends. You lose one, you lose a friend. That is why we do our best to keep them safe and treat them like our babies.
For the longest time, I’ve been meaning to make a croissant pudding. I always include it on the list, but for some reason, I keep delaying it. One day, I just can’t fight it anymore. A few servings of Nutella waited for a long time to be used as well, so I finally gave the croissant pudding a chance. I could not understand the feeling, but when I was preparing the baking pan, I thought of changing it. Instead of using the square glass baking pan, I wanted to use my favorite purple ceramic baking pan or the other rectangle baking pan which is about 9” x 5”. The point is I did not want to use the square glass baking pan. Why I did not change it? I have already greased the square baking pan and I don’t want to wash it again.
So I went on with the remaining stuffs to be prepared, covered the pan with a foil and put it inside the oven. When I removed the foil, I was shocked when I found out that the baking pan was beautifully sliced. Instead of removing the whole pan, I just removed the small part that has been sliced and I continued the baking. I can’t help it, but my tears just started to fall. 😥
When the pudding was cooked, I removed it from the oven and checked for cracks, but I found nothing. To be safe, I just cut the pudding near the sliced glass area and threw it… I ate the rest. 😀 Despite of what happened to the glass, I am just happy that no explosion took place. The baking pan just quietly did its thing.
On to the pudding… I loved it cold – straight from the fridge. But the incident took my focus away and I started slicing the pudding as soon as it got to room temperature. Still, it tastes great. You can really feel the pudding sinking in your teeth. This has just the right amount of sweetness. Nutella is not overpowering or even the custard. This is just perfect for Nutella or pudding lovers. Enjoy it warm or cold with your coffee, tea or any drink you think could go along with this awesome treat. This can be enjoyed as a breakfast, dessert or snack.
1/4 cup chopped nuts (I used Pistachio, but almond would be great as well)
1 cup heavy cream
1 tsp vanilla extract
1/4 teaspoon salt
2 tbsp powdered sugar, additional for dusting
Preheat the oven to 350 degrees F. Prepare a small baking dish, 8 x 8 or 9 x 5 would work. Grease and set aside.
Slice each croissant and spread Nutella. Put back together and cut into smaller pieces. Add the cut pieces to you prepared baking dish.
To make the custard, add eggs, cream, vanilla, salt and sugar in a jug and mix until well incorporated. Pour this over the baking dish with croissant pieces, while pressing down the croissant to absorb the custard.
Cover with aluminum foil and bake for 30 minutes. Remove the foil and bake again for another 10 minutes or until top of the bread is golden brown.
Remove from the oven and let cool in the pan.
Cut and transfer to a serving plate, dust with powdered sugar.
Notes: This can be served with ice cream on top or whipped cream. The topping options is unlimited – the choice is yours. 😉
Whazup? Whazup, gals and guys? Sorry, sorry… I am late for today – I had to make another batch of my cheesecake to bring to today’s Fiesta Friday #68. As one of the co-hosts, I need to make the guests happy. Yes! Yes! Yo! I am co-hosting again with Justine @ Eclectic Odds N Sods. And of course, we have the FF Queen, Angie! 😀
Join us in this fun-filled party – click the badge below to join and you get to enjoy these Raspberry Nutella Swirl Cheesecake Bars. 😉
Fancy-looking cheesecake bars, but super easy to make. With Nutella and Raspberries? They are super divine!
Let’s talk about cheesecake… and understanding cheesecake.
I asked myself once – why do people like cheesecake? It tastes like yogurt. It’s kinda weird, but I don’t eat plain yogurt. That’s my thought about cheesecake because the first cheesecake I have tried is the New York Cheesecake which is some sort of, well, tangy-ish! Krispy Kreme’s New York Cheesecake Donut? Oh, I would not eat that. Ha! That was before I discovered that cheesecake is one of the most divine desserts you’d ever have.
After I’ve started a love affair with cheesecake, I’d want to make everything cheesecake. The amazing thing about cheesecakes? They look fancy, but they are super easy to make. You can make it plain. Add a swirl. Add fruits. And you have the most amazing dessert. 😀
It was one of those days that I badly needed to eat cheesecake. There are so many delectable recipes, but the one from Sally was the first thing that caught my eye. Why not? It’s Sally! I just had this cheesecake with raspberries in mind so I added them and they came out scrumptious. Even my friend who is not a fan of cheesecake loved this one. So I am pretty sure that you will love this, too. 😉
16 ounces cream cheese, softened to room temperature
1 large egg
1/4 cup white sugar
2 tsp. vanilla extract
1/3 cup Nutella, slightly warmed*
* It is necessary that you warm your Nutella especially when it’s sitting in the pantry for long to make it easier to handle. To do this, you can either (1) prepare a bowl with warm water and let the Nutella jar sit there for about 15 minutes; or (2) you can put 1/3 cup Nutella spread in a small microwavable bowl and heat – check every 30 seconds. It’s just a small of amount of Nutella, so it would not take a long time.
You will also need a handful of Raspberries (depending on how much you want to put, but make sure not to over-do it). You can also leave out the Raspberries, but why would you?? 😛
Preheat oven to 350 F. Line a 8×8 square baking pan that has been lined with aluminum foil hanging on the sides. Set aside.
For the crust:
Turn the graham crackers into a fine crumb using food processor or blender. (Alternatively, this can be done using a ziplock bag and anything that you could use to break down the graham crackers.) Pour into the melted butter and sugar. Press into the line baking pan. Bake for 5 minutes. Allow to cool while preparing the cheesecake filling.
For the filling:
In a bowl, add cream cheese, egg, sugar, vanilla extract. Beat until smooth and creamy (about 3 minutes).
Pour the filling on top of the baked crust.
Spoon 16 small dollops of Nutella on top of the filling. Run a knife or wooden skewer back and forth until you have a marble effect.
Arrange your Raspberries on top and press them gently.
Bake for 30-35 minutes, or until the cheesecake has set up and the edges are lightly browned. Allow to cool at room temperature and chill in the fridge for at least three hours before cutting. Store bars in a covered container inside the fridge.
My heel was in pain for more than two weeks. For the first week, it was only painful during the first few steps. It lasted for a week. The second week was the worst – the pain became stronger and it lasted for almost the whole day. That’s when the time I decided to take an action – I bought pain reliever cream and thankfully, the pain went away.
I thought I would be back to being hyper again, but I was wrong.
The next day after the heel pain was gone, my left fingers came in next – I couldn’t straighten or bend my fingers especially the middle and index finger. If you are asking me how am I typing today, the only finger working on my left is the ring finger. It’s horrible, I know. It seems like I have a sprain, but I really could’t figure out why and how I got this. The pain just suddenly popped up two days ago. 😥
And it’s weekend! How am I going to enjoy baking and cooking? Or how am I going to be done with the errands?? I think this is the how my body tells me to learn to relax.
I am a morning person. Even if I don’t want to, I am still a morning person. I try my very best to wake up late during weekends, but it’s crazy that I wake up early. There are times I wake up at 6am and can’t go back to sleep. There are times that I wake up earlier than that. I don’t know, but maybe I get so much excited during weekends – movies, cooking and baking!
So when these times happen, I get to prepare easy or complicated breakfast – whatever I fancy. French Toasts? Oh, they are my favorite, but I don’t make them often. But when I do, don’t expect leftovers. 😀 French Toast Roll Ups with Nutella? I’m in heaven.
These are so good – buttery and crisp from outside and full of Nutella goodness inside. Every bite is divine! Aside from that, these can be served as is or with fruits and cream – the choice is yours.
I don’t think Sarah needs an introduction as most of you already know her. But for the sake of my new readers and friends, I will give a quick introduction about her. 🙂
Sarah is a sweet, funny, thoughtful, cheerful, bubbly little girl. See, you will not run out of words to describe her. She’s really an amazing person. She’s blogging from Sarah’s Little Kitchen and when you stop by at her blog, you will notice that she really loves anything sweet, Nutella, Speculoos and Biscof. 😀
She’s kind of busy these days that she needs some blogging buddies to help her run her blog despite of her ‘absence’. Being a sweet friend that I am (ehem!), I made something for her –
Soufflé is lightly baked cake made with egg yolks and egg whites beaten to stiff peaks, mixed with other ingredients. According to Wiki, Soufflé is the past participle of the French verb souffler which means “to blow up” or, more loosely, “puff up”. Soufflé can be savory or sweet, depending on how the person likes it. Soufflé should be puffed up when it comes out from the oven and deflates or fall after 5 or 10 minutes.
I wanted a Soufflé with a beautiful height, but I was unlucky as I did not get that. I completely forgot that there are amazing tips running around the web to get that perfect-looking Soufflé. But who really cares about perfect-looking Soufflé when you have a Soufflé that sank in the middle to catch a good scoop of vanilla ice cream? Besides, it’s always the taste that counts. 😉
This is my first time to make a Soufflé and I loved it with Nutella. I am so delighted that Sarah loved it, too, and made it as her post for her birthday yesterday and for her blogiversary. Everybody, hop on to Sarah’s blog to greet her a very happy birthday! You can also find the recipe for Nutella Soufflé when you visit her. 😉 So what are you staring at? Go now!! 😀
I hope you get to try this out and let me know what you think.
What’s so special about Nutella? Well, aside from I love nuts, I also love chocolate. (That’s obvious!) And Nutella makes anything perfect. And eating Nutella alone is even more perfect. And… I don’t think I’ll have to tell everything I love about Nutella. Nutella lovers would agree with me all the way. 😉
Though I haven’t tried Nutella on everything, I know anything with Nutella is perfect. One of the things I’ve always wanted to try is Banana Muffins with Nutella. Well, I have tried spreading Nutella on Banana Muffins, but I haven’t tried putting some at the top of the batter just before baking them. I bought a not-so-big jar of Nutella and before they’re gone – and I have some ripe bananas – I think it’s just right to make some Nutella Swirl Banana Muffins. 😉
Preheat your oven to 400 F. Line a 12 piece muffin tin with muffin liners and set aside.
In a large bowl, add the first 5 ingredients and mix until all combined.
In another bowl, add the rest of the ingredients. Then add it to your wet ingredients.
Using a large ice cream scoop (or tablespoon) divide the batter into your muffin pan.
Take 1 spoonful of Nutella and put it on top of the batter and using a toothpick or wood skewers (or anything that would help), swirl around the Nutella. Do with the remaining batter.
Bake for about 18 minutes or until a toothpick inserted in the middle comes out clean.
Remove from the oven and transfer to a cooling rack.
You can also put Nutella in the middle of the batter: scoop batter into muffin liners, half-full. Put spoon of Nutella (or less) and cover with another muffin batter. Do the same with the rest or just Nutella swirl for the others – it’s up to you.
For better swirling, microwave the Nutella for few seconds (15 seconds will do) before using.
I’ve used the same Banana Muffins recipe I have on the blog. As I’ve said a hundred times, I am using the recipe over and over again. I loved the Nutella swirl on top, especially the burnt one. 😀
But, let me tell you another combo I am crazy about – Nutella and cheese, specifically cream cheese and cheddar cheese. Sometimes, when I don’t know what I really want in bread – if Nutella or cheese – and I want only one slice of bread… well, I put a spoonful of Nutella on one side and cheese on the other. 😀
I haven’t eaten a pudding in my entire life! Well, I am afraid to try foods I am not familiar with. If I don’t see my mom eat it or buy it, I also don’t. But when I saw this pudding with Nutella, I had no second thought of trying it. Who doesn’t love Nutella? Nutella is so good with cupcakes, cakes, shakes, hot chocolate… and with pudding. I really didn’t have any idea what a pudding tastes like so I had to try one. I got the recipe from Steamy Kitchen.
3 day-old plain croissants
3/4 cup Nutella
1/4 cup chopped nuts (I used Pistachio, but almond would be great as well)
1 cup heavy cream
1 tsp vanilla extract
1/4 tsp salt
2 tbsp powdered sugar, additional for dusting
Preheat the oven to 350 degrees F. Prepare a small baking dish, 8 x 8 or 9 x 5 would work.
In a bowl, combine eggs, cream, vanilla extract, salt and sugar. This is the custard mixture. Set aside.
Slice each croissant in half lengthwise then spread Nutella on one side. Sandwich the croissants together and cut into smaller pieces.
Add sandwich pieces to your prepared baking pan and top with nuts.
Pour the custard over the sandwich pieces in the baking pan and carefully push down the bread until they are submerged in the custard.
Cover with aluminum foil and bake for 30 minutes. After 30 minutes, remove the foil and continue to bake for about 10 minutes or until the top of the pudding is golden brown.
Remove the pan from the oven and let cool for 15 minutes before serving.
Sprinkle with powdered sugar before enjoying.
This is best warm or cold.
When I finished baking this, I just can’t stop smelling it. I tried it as soon as I removed it from the oven. It’s good it did not burn my tongue. 😀
You can omit the powdered sugar and drizzle some Nutella just like what I did. You can serve this warm or cold. I like the cold one and I like to serve it with coffee.