Bailey’s Irish Cream Cheesecake

For the crust:

2 cups Oreo cookie crumbs (use whole cookies with filling)

5 tablespoons unsalted butter, melted

For cheesecake filling:

3 (8 oz) packages cream cheese-softened

1 1/3 cups sugar

1/4 cup cornstarch

3 eggs

1 1/2 tsp. vanilla extract

1/2 cup Baileys Irish cream

For Chocolate ganache:

1 1/4 cup heavy cream

12 oz. semi-sweet baking chocolate-chopped

 Preheat oven to 350 degrees.

 Mix together Oreo crumbs and melted butter, press the mixture into 9” springform pan and
bake for 8-10 minutes, set aside to cool.
 Once the crust is cooled, wrap pan with two layers of aluminum foil and bring the foil up the
sides of the pan and make sure it is tight and secure so no water gets in during the baking
process!!!!
 With electric mixer, mix cream cheese and sugar on medium speed until smooth.
 Add cornstarch and continue to mix until fully incorporated, decrease the speed to low and
add eggs one at a time, then add vanilla extract and Baileys.
 Pour batter into prepared pan and place in a roasting pan, fill roasting pan about a quarter
of the way with hot water and bake at 350 degrees for 55-65 minutes, rotating once
halfway through (until the cheesecake is set around the edges and slightly loose in the
center)
 Remove springform pan from the water bath and set on a cooling rack to cool, then remove
aluminum foil and refrigerate (at least 5 hour or overnight). When it’s completely cooled
run a thin knife around the edge and take of the ring of springform pan..
 Over double boiler melt chopped chocolate until completely smooth and has no lumps, then
stir in heavy whipping cream(from the fridge). It should be very thick and creamy so you
could spread it on top the cake but also on sides without dripping. Use just 2/3 of the
ganache and set the cake in the freezer for 5-10 minutes to harden the ganache. Take the
cake from the freezer and reheat the rest of the ganache but this time it should be smooth
(but not too thin) so you can pour it over the cake to make the smooth and shiny surface.
 To keep the shine of the ganache let it cool at room temperature then store the cake in the
fridge.

Oreo Cheesecake Chocolate Cake

For chocolate cake:

2 cups sugar

1-3/4 cups all-purpose flour

3/4 cup cocoa

1-1/2 teaspoons baking powder

1-1/2 teaspoons baking soda

1 teaspoon salt

2 eggs

1 cup milk

1/2 cup vegetable oil

2 teaspoons vanilla extract

1 cup boiling water

For no-baked Oreo cheesecake filling:

1 1/2 cups heavy whipping cream

8 oz. Cream Cheese-softened

3/4 cup powdered sugar

12 Oreo Cookies- coarsely crushed

For milk chocolate ganache:

8 oz. milk chocolate-finely chopped

1 cup heavy whipping cream

For garnish:

1/2 cup chocolate chips

3/4 cup whipped cream

To make the cake:

 Preheat the oven to 350°F and grease two 9 inch round baking pans and line the bottom
with parchment paper.
 In a large bowl stir together sugar, flour, cocoa, baking powder, baking soda and salt.
 Add eggs, milk, oil and vanilla and mix on medium speed 2 minutes.
 Add boiling water and mix until it’s smooth.
 Divide batter into 2 prepared pans and bake 30 to 35 minutes or until toothpick inserted in
center comes out clean.
 Cool 10 minutes in the pans, than remove from pans to wire racks upside down (this
flattens domed cakes) and cool completely.
To make the filling:
 In a large mixing bowl mix heavy whipping cream until firm peaks form.
 In another mixing bowl beat cream cheese and sugar until it’s smooth.
 Combine cream cheese and whipped cream and stir in crushed Oreo.
To make the ganache:
 In a sauce pan over a low heat melt chopped milk chocolate, remove from the heat and stir
in heavy cream. Stir until it’s smooth and pour over the cake. (if it’s too runny cool it a little
until ganache is thickened but still thin enough to drip down the sides of the cake).
To Assemble the Cake:
 Spread filling on bottom layer of cooled cake, carefully place the second layer on top of
filling, then spoon chocolate ganache on top of the cake. Garnish with chocolate chips and
whipped cream if desired.

Prăjitura Africana
 Ingrediente blat:

 4 ouă
 8 linguri zahăr pudră
 4 linguri apă
 6 linguri faină
 2 linguriţe de bicarbonat
 2 linguri cacao
 Biscuiţi
 200 ml cafea pentru însiropat
Ingrediente cremă:

 2 ouă
 150 g zahăr
 250 g unt
Glazura:

 200 g ciocolată
Preparare blat:

 Albuşurile se bat spumă împreună cu zahărul pudră.

 Se adaugă pe rând 4 linguri apă, gălbenuşurile, făina, bicarbonatul stins cu zeama de lămâie
şi cele 2 linguri de cacao.
 Se pune în tavă tapetată cu hârtie de copt şi se dă la cuptor.

Crema:
 Mixăm ouăle împreună cu zahărul pe bain-marie timp de 20 minute apoi lăsăm la răcit.
 Când s-a răcit amestecăm cu untul.
 Peste blat punem jumate din cremă (eu am pus toată crema pe blat), peste cremă punem
biscuit însiropaţi cu cafea, apoi punem restul de cremă (şi deasupra de biscuiţi am pus
frişcă).
 Topim ciocolata pe bain-marie, o lăsăm puţin la răcit apoi punem peste cremă şi punem
prăjitura la rece.
 Prăjitura se taie mai uşor cu un cuţit încălzit.

Tort ţigănesc
Blat:
8 ouă
8 linguri faină
8 linguri zahăr
Bezea:
5 albuşuri
200 g zahăr
200 g nuci tăiate şi prăjite
1 foaie de napolitană
Crema 1:
5 ouă întregi
20 linguri zahăr
100 g ciocolată
400 g unt
100 g nucă prăjită şi măcinată
Crema 2:
5 gălbenuşuri
200 g zahăr
100 g migdale tocate sau fulgi de migdale (sau nucă)
Un pachet unt
Glazura:
200 g ciocolată

Mod de preparare:
Blat:
-Se bat ouăle întregi cu zahărul până când compoziţia îşi triplează volumul şi se deschide la
culoare,
-Adăugăm făina treptat şi amestecăm uşor de jos în sus,
-Împărţim compoziţia în 2 părţi egale,
-Punem jumate din compoziţie în tavă tapetată cu hârtie de cop,
-Întroducem în cuptorul preîncălzit pentru 25 -30 min, sau până când devine auriu şi se
desprinde de pe margini,
-La fel procedăm şi cu cealaltă compoziţie.
Bezea:
-Se bate foarte bine albuşurile cu zahărul până se obţine o spumă tare,
-Adăugăm nuca tăiată şi prăjită şi amestecăm uşor de jos în sus
-Compoziţia obţinută o întindem pe o foaie de napolitană de mărimea tăvii,
-Punem bezeaua în tavă tapetată cu hârtie de copt şi coacem aproximativ 20-25 min sau
până prinde culoare.
Crema 1:
-Mixăm ouăle împreună cu zahărul până se topeşte,
-Punem crema pe baie de aburi, adăugăm ciocolata ruptă şi se amestecă mereu până se
topeşte ciocolată şi începe să se îngroaşă,
-Lăsăm să se răcească apoi adăugăm untul şi mixăm până la omogenizare,
-Adăugăm nuca măcinată şi amestecăm uşor, crema o împărţim în 3 părţii.
Crema 2:
-Mixăm gălbenuşurile cu zahărul până se topeşte,
-Punem crema pe baie de aburi şi se amestecă mereu până capătă consistenţă unei
smântâni mai groase,
-Lăsăm crema să se răcească şi apoi o mixăm cu untul,
-Adăugăm migdalele şi amestecăm.Se împarte crema în 2 părţii.
Glazura:
-Topim ciocolata la baie de aburi şi lăsăm un pic să se răcească înainte să o întindem.
Montare:
-Punem pe un blat jumate din crema 2,
-Peste crema 2 punem o parte din crema 1,
-Peste crema 1 punem bezeaua,
-Peste bezea punem cealaltă jumătate din crema 2,
-Peste crema 2 punem o parte din crema 1,
-Peste crema 1 punem celălalt blat,
-Peste blat punem ultima parte din crema 1 şi glazură.

Ciocolată caldă cu oreo

Sursa de inspiraţie este pinterest, unde am găsit o mulţime de variante, eu am ales să folosesc
30g cacao amestecată cu 30g nesquik, dacă folosiţi doar cacauă simplă se adaugă şi zahăr sau
îndulcitor depinde de preferinţele fiecăruia, se poate folosi în loc de cacauă, ciocolată caldă la
plic sau 100 g ciocolată cu lapte pe care o topim în lapte, dacă nu vă plac biscuiţii oreo puteţi
folosi alt tip de biscuiţi cu cremă.
Ingrediente:
500 ml lapte
60g cacao
4-5 biscuiţi oreo măcinaţi
Biscuit oreo şi frişcă pentru topping
 Sirop de ciocolată (opţional)
-Punem laptele într-o cratiţă şi îl punem să fiarbă,
-Când începe să se încălzească adăugăm cacaua şi siropul de ciocolată, se amestecă bine
până se dizolvă,
-Adăugăm biscuiţii măcinaţi şi se lasă să fiarbă un pic amestecând continuu,
-Luăm de pe foc şi tunăm în pahare, punem deasupra frişcă şi biscuit oreo rup bucăţele

Strawberry Colada Smoothie

 8 oz fresh strawberries , chilled, hulled

 1 ripe banana , peeled and frozen
 1 1/2 cups frozen pineapple
 1 (5.3 oz) container coconut Greek yogurt
 1 1/4 - 1 1/2 cups unsweetened coconut milk beverage (the kind found in the dairy isle)*

Instructions
1. Pulse strawberries in a food processor until well pureed.

2. To a blender add banana, pineapple, coconut Greek yogurt and 1 1/4 cups coconut milk. Pulse until
well blended, adding an additional 1/4 cup coconut milk as needed.

3. Spoon pineapple mixture into glasses filling about 1/3 full then add a spoonful or two of the
strawberry mixture, swirl lightly with a butter knife then repeat twice more. Serve immediately.

4. Alternately, all ingredients can be blended together in a blender versus processing strawberries
separately.
5. *Light canned coconut milk can also be substitute just blend 1:1 with water.

Coconut Mocha Frappe

Ingredients
 2 cups Unsweetened Coconut Milk
 2 teaspoons Instant Coffee
 ½ teaspoons Unsweetened Cocoa Powder
 1 drop Coconut Extract
 1 envelope (3 1/2 Oz. Single Serving Packet) Stevia

Preparation
In a large cup (I used a Pyrex measuring cup), add all your ingredients together. Stir well; don’t
worry if everything doesn’t incorporate well.

Place in a shallow freezer safe bowl. Every couple of hours, scrape the mixture with a fork. Once
frozen, leave on the counter until it softens up a pinch. Pop into your blender and process.

mocha coconut iced coffee

 5 ounces brewed coffee, cold
 1/2 cup coconut milk [your choice: lite, full-fat, or the refrigerated kind]
 3 tablespoons chocolate syrup
 1 teaspoon vanilla extract
 1 teaspoon sugar
 2 tablespoons toasted coconut
 1 can COLD full-fat coconut milk
 2 tablespoons sugar

directions:
Brew coffee and let cool – this can work with leftover morning coffee, or I suggest making some
at night and once it cools, putting it in the fridge overnight. However you want to do it, as long
as you have cold coffee, you are set! I still have not tried cold brewed coffee but I know I need
to.
In the bowl of your electric mixer (or using a bowl and an electric hand mixer), add cold
coconut milk and sugar. Beat until peaks form and you have the consistency of whipped cream
– about 6 minutes. Mine did not get quite as thick as regular whipped cream and was still a bit
runny - but I have no patience. It was still delicious.
Fill the bottom of your glass with 1-2 tablespoons of chocolate syrup, then add ice cubes. Pour
in coffee, then coconut milk, then vanilla, then sugar and mix well with a spoon. Add in some
toasted coconut if you wish.
Add 1-2 tablespoons of whipped coconut cream on top and another tablespoon or 2 of
chocolate syrup. Drink up!

HOMEMADE CINNAMON DOLCE LATTE

6-8 ounces strong brewed coffee
6 ounces heated milk (I again used the fat-free half-and-half)
2-4 Tbsp cinnamon simple syrup, to taste (recipe follows)
whipped cream
cinnamon for sprinkling

In a large mug, mix together the coffee, milk, and cinnamon syrup. Top with whipped cream
and a dusting of cinnamon. Enjoy. Repeat if necessary. ;)

Cinnamon Simple Syrup

1/2 cup granulated sugar

1/2 cup golden brown sugar
6 inches of cinnamon stick, broken into small pieces
1 cup water

Mix all ingredients in a small saucepan. Bring to a boil over medium heat, and let boil 2
minutes. Remove from heat and allow to cool. Strain out cinnamon pieces and store, covered,
in the refrigerator.
Walnut Coffee Frappe
Walnuts - 7
Instant coffee powder - 1 tsp
Chocolate chips - 2 tsp
Vanilla ice cream - 2 scoops
Milk - 1 cup
Vanilla essence - 1 tsp
Honey - 3 tsp

Drop the walnuts in the blender and powder it finely.

Add milk, chocolate chips, vanilla ice cream, vanilla essence, instant coffee powder and honey to
it and blend well until creamy and smooth.

Serve chill topped with a dollop of fresh cream and chocolate sprinkles.

milk chocolate mousse with coconut whipped

cream

8 ounces high-quality milk chocolate, chopped

2 tablespoons unsalted butter
2 tablespoons water
2 large egg yolks
1 tablespoons sugar
2 tablespoons water
2 cans full-fat coconut milk, cold (refrigerated overnight)
1 tablespoon powdered sugar

directions:
Combine chocolate, water and butter in a microwave safe bowl. Microwave on medium heat for
30 seconds, stir, then microwave for 30 seconds again. Stir constantly until all chocolate is
melted and the mixture is smooth. Set aside to cool for 10 minutes.
While the chocolate is cooling, take one can of coconut milk out of the fridge. Open the can and
discard the liquid, then scoop the firm coconut meat into the bowl of your electric mixer. Beat
on medium-high speed until completely whipped and thick. Set the bowl in the fridge.
Add egg yolks, sugar and remaining water to a saucepan over medium heat. Whisk constantly
until sugar is dissolved, mixture is opaque and light yellow and has thickened and can coat the
back of a spoon. Remove from heat and stir in melted chocolate mixture. Place saucepan in a
bowl of ice water and whisk constantly until chocolate is cooled.
Remove whipped cream from the fridge and fold it into the chocolate mixture. Once whipped
cream is completely folded in, evenly pour mousse into either two or four glasses. Refrigerate
for 4 hours.
A few minutes before serving, remove the other can of coconut milk from the fridge and whip
the cream just as you did earlier. Once whipped, add in powdered sugar and beat just until the
sugar is incorporated. Top mousse with the whipped cream and extra chocolate shavings if
desired.

Chocolate drenched coconut oatmeal squares

makes one 9×9 pan (about 16 squares)

1 1/2 cups old fashioned oats

1 1/2 cups shredded, sweetened coconut

1/4 cup brown sugar, loosely packed

pinch of salt

1/4 cup unsalted butter

1/4 cup coconut oil (measured solid)

1/4 cup honey

Spray a 9×9 pan with nonstick spray.

In a large bowl, combine oats, coconut, brown sugar and salt. Heat a small saucepan over
low heat and add butter and coconut oil, stirring until melted. Add the butter and oil to the
oat mixture, then add the honey and stir very thoroughly until the entire mix is moistened.
Press it into the pan and stick in the fridge for 15 minutes.

chocolate layer

8 ounces good-quality chocolate, chocolate

2 tablespoons coconut oil (measured solid)

Using the same saucepan that you melted the butter and oil in, add the chocolate and oil
and stir over low heat until melted. Remove the pan from the fridge and pour the chocolate
evenly over top, spreading with a spatula or spoon. Place back in the fridge for about 30
minutes. When ready to eat, either cut the squares in the pan, or gently lift the square out
and place on a cutting board to cut. It helps if the bars somewhat come to room temp before
cutting, as they will slightly crumble a bit if super cold!

mocha coconut fudge

2 ounces semisweet chocolate, chopped

12 ounces white baking chocolate, chopped
1 can (15oz) sweetened condensed milk
1 1/2 tablespoons espresso powder (or instant coffee)
1 teaspoon vanilla extract
1 1/2 teaspoons coconut extract
1 tablespoon coconut oil
1/2 cup flaked coconut, toasted

directions:
Spray an 8×8 pan with non-stick spray.
Add semisweet chocolate to a double boiler, and melt completely. One melted, add in half of the
sweetened condensed milk, the vanilla, the coffee powder and 1/2 tablespoon of coconut oil.
Stir with a spatula until combined and fairly smooth, then spread evenly in the bottom of the
pan. Mixture will be thick. Place in the freezer for 30 minutes.
Add white chocolate to a double boiler and melt completely. Add in remaining condensed milk,
coconut oil and coconut extract, stirring until combined. Remove fudge from freezer and add
white chocolate on top, spreading evenly to coat. Top with toasted coconut, then chill in the
refrigerator for 60-90 minutes.
When ready to cut, fill a large cup with hot water. Dip a sharp knife into the water, then blot on
a towel. Use knife to cut fudge into your desired size of squares.
Note: the melting can also be done in the microwave. I suggest melting the chocolate first on
medium power in 30 second increments, stirring after each time. Once melted, add in
remaining ingredients and stir until smooth. You can also use this Lindt Coconut White
Chocolate for the coconut layer.
 White Chocolate Raspberry Cheesecake with
fresh Raspberry Coulis

For the Crust

Ingredients

18 Graham Cracker Squares, crushed* (or Digestives - about 10 - roughly 1 1/2 cups when crushed)
1 teaspoon, ground Cinnamon
1 (2.5 - 3oz) packet of Pecans or Walnuts, crushed (roughly 3/4 cup)
5 Tablespoons, unsalted Butter, melted
Helpful tools:

Glass with a flat and smooth bottom

*Rolling pin to crush the crackers and nuts

Procedure

To make the crust, combine all the ingredients in a bowl and mix until evenly moistened. Press the
crumb mixture into a 9-inch springform pan using the smooth bottom of a glass. Spread the crumb
mixture to about 1/2-inch up the sides. Chill the crust while you are making the filling.

For the Filling

Ingredients

14-16 oz good quality White Chocolate,* broken into pieces (not the baking one)
3 Tablespoons, unsalted Butter
2 (8-ounce) packages Cream Cheese, room temperature
1/4 cup caster or super-fine white Sugar
6 Fl. oz / 3/4 cup - Heavy (or whipping) Cream
1 teaspoon, pure Vanilla Extract
1 pint fresh Raspberries (plus a few extra for garnish), cleaned

*If you want a wonderful cheesecake, don't use the Baking Chocolate - choose a good quality
chocolate.

Procedure

In a heat-proof bowl over barely simmering water, melt the chocolate and butter. Stir occasionally.
Let it cool for a couple of minutes afterwards.

While the butter and chocolate are slowly melting, prepare the other ingredients. In a separate bowl
or in the bowl of a stand mixer, mix together the cream cheese, heavy cream and sugar until it has a
smooth consistency, roughly 3 minutes. Note that your cream cheese should be in room temp so it's
easier to mix. Pour in the vanilla extract. Mix just until it's fully blended in.

Stir the cooled chocolate mixture into the cream mixture. Gently fold in the raspberries. Be careful
so as not to release the juices of the raspberries. We don't want the cheesecake to turn pink.

Pour or spoon the mixture on the prepared tin. Spread the mixture evenly and allow it to set at least
overnight. This can be made about 2 days ahead.

For the Fresh Raspberry Coulis

Ingredients
1 pint fresh raspberries
1/3 cup sugar

Procedure

Puree the raspberries with the sugar. Strain the juice to ensure there are no seeds getting into the
sauce. Chill and drizzle on top of the cheesecake just before serving!
NO-BAKE MARS BAR CHE ESECAKE!
Biscuit Base
– 300g Digestives
– 150g Butter/Stork
Cheesecake Filling
– 2x280g Full Fat Philadelphia
– 100g Icing Sugar
– 100g Carnations Caramel
– 1/2 tsp Vanilla Bean Paste
– 200g Milk Chocolate, chopped
– 300ml Double Cream
– 200-275g Mars Bars, chopped small
To Decorate – Optional
– 50g Chocolate, melted
– 50g Carnations Caramel
– Whipped Double Cream
– 4x 33g Mars Bar, chopped into 3’s
1) To make the Cheesecake Base – melt the butter in the microwave on short bursts on in a small
pan over a medium heat – Blitz the biscuits in a food processor to a small crumb, add the melted
butter, and pulse a few times until it is combined well. Tip into a 8″/20cm Deep Springform
Tin and press down firmly – chill in the refrigerator whilst you do the rest!
2) To make the Cheesecake Filling – Melt the chocolate in a bowl over a pan of gently
simmering water, stirring gently or microwave in short bursts until fully melted – leave to cool
slightly whilst doing the rest.

3) With an electric mixer (I used my KitchenAid) Whisk the Cream Cheese and Icing sugar,
Carnations Caramel, and Vanilla until smooth – Whilst mixing, pour in the melted chocolate and
whip again until smooth.
4) Pour in the liquid double cream and continue to whip the mixture until it is starting to thicken
a lot like a Mousse does (I use speed 6/10 on my KitchenAid) It won’t take too long as the
chocolate will harden quickly and cause it to thicken.

5) Fold through the chopped Mars Bar through the mixture – Pour the mix on to the biscuit base,
smooth over, cover, and chill in the fridge for at least 5-6 hours hours or preferably overnight.

6) To decorate the Cheesecake – Remove the cheesecake from the tin, drizzle over the melted
milk chocolate, drizzle over the caramel, and decorate with some whipped cream, and some
pieces of Mars Bar!

NOTE
If it looks like your cheesecake isn’t setting, or its a but sloppy, or you’re even not sure.. try it
anyway. Try to set the mix anyway! If it still doesn’t set, freeze it and have an Ice Cream
Cheesecake!

I recommend using a 8″/20cm Deep Springform Tin in this recipe!

I always set my cheesecakes in the fridge overnight otherwise they risk being a little runny still
and slipping off the biscuit base but if you want to risk it then go for it!
I use Callebaut milk chocolate in my bakes which you can buy here – and I use the Carnations
Caramel from the tin. I’m sure you can use a dulce de leche as well, but it really has to be a thick
caramel such as the carnations for it to work correctly!
You can use Mascarpone in your cheesecake, but any Cream Cheese you use MUST be Full-Fat!
You can also use ‘Heavy Cream’ if you’re in the US, but it has to be the fattiest liquid cream you
can find!

This Cheesecake will last covered in the fridge for 3 days!

 NON-B AK E B AIL EYS® CH EESEC AK E
Start with 200 grams of Oreo – cream removed – I can’t stand eating the cream.

The original recipe actually calls for digestive biscuits but I can’t find it in the super market, so I used Oreos.

Crush, crush crush.

Melt 100 grams of butter, and mix it into the crushed biscuits.

Divide the biscuit mixture among 7 3.5-inch (diameter) x 1.5-inch (height) rings, or one 8-inch round tin
(preferably spring-form). Freeze them until needed.

I like my cheesecakes small… and round.

 Whip 200ml of whipping cream and store it in the refrigerator.

Pour 150 ml of Baileys Irish Cream into a small bowl. Sprinkle 5 teaspoon of gelatine on top of the Baileys. Let
stand for 2 to 3 minutes. Place the small bowl in a pot of simmering water and heat over low heat, stirring
constantly until the gelatine has all dissolved and the mixture is smooth. Leave it aside to cool slightly.

I used only 2.5 teaspoon of gelatine, and the resulting cheesecake softens very fast at room temperature. I will
double the gelatine up the next time I make this.

Grab a new bowl, dump in 500 grams softened cream cheese.

Beat it up with 130 grams sugar – original recipe calls for 150 grams – add more if you own a sweet tooth.

My friends and I don’t really own a sweet tooth, so less sugar is the way to go.

Once fluffy, add in the Baileys mixture. Fold in gently.

 Follow by the whipped cream… then transfer into the frozen crust layer (no pictures here, whoops).

Melt a little chocolate in the microwave, then spoon dollops of it onto the cheesecake. Swirl with a skewer until a
pretty pattern is formed.

Refrigerate the cheesecake until firm, 4 hours and beyond.

Chocolate Nutella Cheesecake Cake

 For the Nutella Cheesecake Layer
 2 (8-ounce) packages (452 grams) cream cheese, such as Philadelphia®, softened to
room temperature
 ½ cup (148 grams) Nutella® Hazelnut Spread
 2 teaspoons (10 ml) pure vanilla extract, such as Nielsen-Massey®
 ½ cup (100 grams) granulated sugar
 2 large eggs (mine were 108 grams total w/o shells), at room temperature
 1/3 cup (80 grams) dairy sour cream, such as Daisy® Brand
 5 ounces (142 grams) bittersweet chocolate (70% cocoa), melted & cooled
 Butter for greasing nonstick springform pan

 For the Chocolate-Hazelnut Velvet Cake Layers
 1¾ cups (218 grams) all-purpose flour, such as Gold Medal®, spooned into cup &
leveled off, plus additional for dusting cake pans
 1¾ cups (350 grams) granulated sugar
 ¾ cup (60 grams) sifted HERSHEY'S® Unsweetened Cocoa (not Dutch processed)
 1½ teaspoons (7.2 grams) baking powder
 1½ teaspoons (7.2 grams) baking soda
 1¼ teaspoons (6 grams) kosher salt (or 1 teaspoon sea salt or table salt)
 ½ cup (120 ml) hazelnut oil (or vegetable oil)
 1 cup (240 ml) organic buttermilk
 2 large eggs (mine weighed 105 grams w/o shells), at room temperature
 2 teaspoons (10 ml) pure vanilla extract, such as Nielsen-Massey®
 ½ cup (120 ml) water
 ½ cup (120 ml) Frangelico® Hazelnut Liqueur or hazelnut syrup such as Torani*
 1½ teaspoons (about 2 grams) instant espresso granules, such as Ferrara®
 Butter, shortening or favorite cooking oil, for greasing cake pans

 *If using alcohol or hazelnut syrup is not desired, omit and increase water to 1 cup and
increase granulated sugar to 2 cups.

 For the Chocolate-Nutella Cream Cheese Buttercream
 1 to 1½ recipes Chocolate-Nutella Cream Cheese Buttercream, by
WickedGoodKitchen™

 For the Cake Adornments
 1¼ cups (140 grams) finely chopped blanched & toasted hazelnuts, for top & sides of
cake
 10 to 12 Ferrero Rocher® chocolate-hazelnut candies, for top of cake

 Special Equipment
 One 9-inch nonstick springform pan
 Two 9-inch by 1½- to 2-inch round cake pans
 Two insulated cake strips, such as Wilton® Small Bake Even Strips (Set of 2), helpful
but not necessary
 Three wire cooling racks, with the third being used to flip cake layers right side up
 One 9-inch cardboard cake round, helpful but not necessary
 Cake Turntable, such as Ateco ®, helpful but not necessary
 Metal Angled or Offset Icing Spatula, such as Ateco® or Wilton®, helpful but not
necessary
 Metal Icing Spatula, such as Ateco® or Wilton®, helpful but not necessary
 Wax paper, for lining cake plate for icing & nut coating, helpful but not necessary
 Piping bag, coupler and no. 21 star decorating tip, not necessary if no piping is desired

Directions
Prepare the Nutella Cheesecake Layer: Arrange oven racks to lower and middle
positions and preheat oven to 325ºF. Place a 9x13-inch baking dish or pan on the lower
rack of oven and fill it halfway with water. The middle rack should be just above the pan
of water which will provide added moisture to help prevent the cheesecake from
cracking during baking. Generously grease springform pan with butter and set aside.

Using an electric stand mixer fitted with paddle attachment, or handheld mixer and large
bowl, beat the cream cheese, Nutella® and vanilla until creamy. Gradually add sugar and
beat until fully incorporated, scraping down the sides of bowl as necessary with rubber
spatula. Add the eggs, one at a time, blending well after each addition. Add the sour
cream and melted chocolate; mix until fully incorporated and smooth. Using rubber
spatula, scrape and pour batter into prepared pan. Place springform pan on middle rack
in preheated oven above the pan of water.

Bake in preheated oven until cheesecake is just set in center and no longer jiggles, about
45 to 50 minutes. Remove cheesecake from oven and place on wire cooling rack.
Immediately, run thin metal icing spatula around edge of pan to loosen cheesecake from
sides of pan. This will prevent any surface cracking as the cheesecake cools and
contracts. Allow cheesecake to cool completely, at least 1 hour. Once the cheesecake has
cooled, place it (while still in the springform pan) into the freezer, covered with plastic
wrap. Let the cheesecake freeze completely, about 4 to 5 hours or overnight.

Prepare the Chocolate-Hazelnut Velvet Cake Layers: Arrange oven rack in lower third
of oven and preheat oven to 350º F. Grease two 9-inch round cake pans with butter,
shortening or oil. Line bottoms with parchment or wax paper circles. Grease paper
linings and dust lined pans with flour, tapping out the excess. Prepare the pans with
insulated cake strips per manufacturer’s directions and set aside.

Using an electric stand mixer fitted with paddle attachment, or handheld mixer and large
bowl, mix flour, sugar, cocoa, baking powder, baking soda and salt on low speed (stir)
until well combined and aerated, about 1 minute. Add oil, buttermilk, eggs and vanilla;
mix on low speed (stir), scraping down the sides of bowl as necessary with rubber
spatula. Beat on medium speed until well blended, about 2 minutes. Bring water and
Frangelico® or hazelnut syrup to a boil in heatproof glass liquid measuring cup in
microwave. Immediately, add espresso granules and stir until dissolved. Carefully add
boiling water mixture into batter on low speed (stir) and mix until well combined. Batter
will be very thin. Using rubber spatula, scrape and pour batter into prepared pans
dividing evenly (about 2¾ cups of batter per cake pan). Smooth tops evenly with rubber
spatula.

Bake in center of preheated oven until a toothpick inserted into center comes out clean,
about 30 to 35 minutes. Cool cakes in pans on wire racks for 10 minutes. Run thin metal
spatula around edges of each cake to loosen, then invert onto wire rack and peel away
parchment or wax paper. Turn right side up onto wire racks (using an additional rack to
flip); cool completely.

Assemble & Ice the Cake: Place one cake layer onto serving plate, platter or cake
pedestal or stand in the center. With icing spatula, spread about 3 tablespoons
buttercream evenly over top of cake. (If preparing variation for Nutella Crunch
Cheesecake Cake, spread 6 tablespoons buttercream evenly over top of cake. Sprinkle
with half the Ferrero Rocher® Crunch then spread with a few additional tablespoons of
buttercream to cover, about 4 to 6 tablespoons. Repeat this step before placing top cake
layer on top of cheesecake layer.)

Remove cheesecake layer from the freezer. Loosen cheesecake from sides of pan by
running thin metal spatula around the inside rim. Unmold cheesecake by removing sides
of pan. Carefully, slide a hot knife (warmed under hot running water and wiped dry)
under the cheesecake, and slide knife around the circumference, to release it from
bottom of springform pan. (I used my chef’s knife for this task. However, a long serrated
knife will work as well. Be careful!)

If necessary, trim cheesecake to match the size of the cake layers. This is done by
measuring the cheesecake layer against the cake layers on a cutting board. (I did this by
using a sheet of wax paper between the cheesecake layer and the remaining cake layer
on cutting board.) If the cheesecake layer is slightly larger in circumference, use a sharp
knife to carefully shave away some of the outer edge of the frozen cheesecake to match
the outer edges of the cakes until all sides are even or flush. (When trimming the
cheesecake layer, I lifted the wax paper upward to take a peek and then sliced the
cheesecake using my chef’s knife.)

Place cheesecake layer on top of the first cake layer. Spread 3 tablespoons buttercream
over top of cheesecake. Place second cake layer on top of the cheesecake layer. Spread
frosting over top and sides of cake neatly and evenly. You may do a crumb coat and then
chill the cake for 30 to 45 minutes before completing the icing, if desired. However, if
decorating the sides of the cake with nuts, you can skip the crumb coat because the nuts
will hide any crumbs showing.

To Decorate the Cake: If decorating the cake, gently press chopped blanched and
toasted hazelnuts onto sides of cake. This is easy to do if the cake layers are assembled
onto a cardboard cake round. Simply hold and balance the cake on the cake round in one
 hand and use free hand to press the nuts into the sides of the cake. Use a sheet of
parchment or wax paper, or even a sheet pan, to catch the excess.

If not using a cardboard cake round to hold the cake and press nuts into sides of cake, it
is still easy to do. Simply line your cake plate or pedestal with four 4- to 5-inch wide
strips of wax paper and use hand to press nuts onto sides of cake. The wax paper strips
will catch the nuts that fall away. Turn the cake as you work (a cake turntable is helpful,
but not necessary) all the way around. Once finished, scoop away the fallen nuts with
spoon and pull the wax paper sheets away leaving a clean cake plate or pedestal.

Pipe a simple or fancy border with your favorite tip (I used a no. 21 star tip) around the
perimeter of the top layer. If desired, pipe 10 to 12 small rosettes around the inside of
the piped border, evenly spaced apart, and place a Ferrero Rocher® chocolate-hazelnut
candy on top of each.

To Store the Cake: Keep cake covered and stored in refrigerator until ready to slice and
serve.
To Slice & Serve the Cake: Slice the chilled cake with a thin knife that has been dipped
in hot water. Wipe knife clean after each cut. Use a cake server to transfer slices of cake
to dessert plates. Serve immediately.

Recipe Notes
Tips:
If you will be making Chocolate Nutella Cheesecake Cake, 1 recipe of Chocolate-Nutella Cream
Cheese Buttercream will be enough to frost and fill the cake as well as pipe the border.
However, if you will be making the variation for Nutella Crunch Cheesecake Cake, as well as
top the cake with piped rosettes to serve as bases for the Ferrero Rocher® chocolate-hazelnut
candies, you will need 1½ recipes of Chocolate-Nutella Cream Cheese Buttercream.
To contrast with a slightly darker buttercream for piping, with remaining buttercream add 1 to 2
teaspoons strained (sifted) unsweetened cocoa.
Variation (shown): For Nutella Crunch Cheesecake Cake, create the Ferrero Rocher® Crunch
by chopping 12 Ferrero Rocher® chocolate-hazelnut candies to sprinkle between cake layers and
buttercream frosting. Serve this cake the same day or next day as the crunch of the candies will
soften over time due to the moisture in the buttercream frosting. For this cake, you will need 1½
recipes of Chocolate-Nutella Cream Cheese Buttercream. To make things easy, please see the
Notes section in the recipe as the math calculations have already been done for you to yield 1½
recipes of buttercream frosting.
Cake may be made one day in advance. Wrap each layer in plastic food wrap and keep at room
temperature.
Prepare cheesecake layer on the day or night before the cake layers. This will make for less time
in the kitchen the day you bake and assemble the cake.
When measuring all-purpose flour for this recipe, aerate your flour by stirring it then spoon flour
into cup before leveling off with a thin metal icing spatula or straight edge of a knife. This way,
you should get approximately 124 grams of flour per cup measure, or 218 grams of flour for the
cake layers.
 Hazelnut Syrup by Torani® can be found at Torani.com or Amazon.com. It is available from the
regular line of Torani® syrups with artificial flavoring or their Signature line with all-natural
ingredients.
Use insulated cake strips such as those by Wilton® to ensure cake layers bake evenly. If you do
not have insulated cake strips, you can always trim your cake layers so the top of each is level.
If you cannot find blanched hazelnuts locally, you can easily blanch and toast them in your own
kitchen. See Wicked Good Kitchen’s related post, How To Easily Peel (Blanch) Hazelnuts, for
recipe and tips.
After frosting the layered cake it is best to chill it until firm, about 1½ to 2 hours. Chilling,
before slicing the cake, will yield neater cake slices for a better plated presentation.

White Chocolate Coconut Cake

 Cake:
 ¾ cup unsalted butter, room temperature
 1 cup white granulated sugar
 3 eggs, room temperature
 2½ cups all purpose flour
 2½ tsp baking powder
 ½ tsp salt
 2 tsp vanilla extract
 ¾ cup whole milk
 ½ cup coconut milk (can)
 1 cup sweetened coconut flakes
 Frosting:
 1½ cups unsalted butter, room temperature
 8 oz cream cheese, room temperature
 7 oz jar marshmallow fluff
 1 cup powdered sugar
 4 oz baking white chocolate bar
 White Chocolate Ganache:
 4 oz baking white chocolate bar
 ¼ cup heavy whipping cream
 __
 ½ cup sweetened coconut flakes for topping

INSTRUCTIONS
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1. Cake:
2. Preheat oven to 350. Grease and lightly flour 3, 8-inch round baking pans. (To flour the pans:
grease with cooking spray then add some flour. Pat baking pan so that it's lightly covered in flour
all over the inside, then turn the pan upside down and lightly pat to discard loose flour. **I do
recommend using 3 of the same cake pans at a time because it will be much easier to divide all
the batter equally among the pans.)
3. Have all your ingredients ready.
4. Beat butter in the electric mixer on high, for about a minute. Add sugar and beat for another
minute or two, until light and fluffy.
5. Add eggs, one at a time, beating on medium-high speed after each addition. Add vanilla extract.
6. Sift flour, baking powder and salt together.
7. Lower the speed to low and add a third the flour mixture, mix until just combined.
8. Add coconut milk, mix just until incorporated.
9. Add another third of the flour mixture, mix just until incorporated.
10. Add half the whole milk, mix just until incorporated.
11. Add remaining flour and after it's just incorporated, add remaining milk.
12. Scrape sides and bottom of the bowl and mix until all ingredients are just combined.
13. Stir in coconut flakes.
14. Separate the batter between the 3 baking pans, evenly. Pat filled baking pans gently on the
counter to get rid of any formed air pockets. Bake for 18-22 minutes. Take out and let the cakes
rest of the counter for 10 minutes.
15. Carefully run a butter knife between sides of the cake pan and the cake. Let the cakes cool for
about 10 minutes and then take them out of the pans. Let them cool completely on a rack before
adding frosting or it will melt.
16. Frosting:
17. In a bowl of an electric mixer, beat butter for a couple of minutes on medium-high speed. Add
cream cheese and continue to beat it for 2-3 more minutes.
18. Meanwhile, melt baking chocolate in a microwave (30-45 at a time, on half the power). Stir and
let cool just a little bit.
19. Lower the speed and add powder sugar, mix until incorporated and raise the speed again.
20. Add melted white chocolate and marshmallow fluff to the mixing bowl, and mix. Scrape sides and
bottom of the bowl. Beat for a couple extra minutes. (You may want to place the frosting into the
refrigerator for 15-20 minutes.)
21. __
22. Once the cake layers are cooled completely...
23. Spread a third of the frosting on the bottom layer of the cake. Top off with another cake layer.
24. Spread another third of frosting on the bottom of the second cake layer. Top off with the third
cake layer.
25. Spread remaining frosting on top of the third cake layer.
26. Ganache:
27. Chop white baking chocolate and place it into a small bowl.
28. Bring heavy cream to simmer, be careful not to let it actually boil or it will raise.
29. Pour ¼ cup of boiling cream over the chopped white chocolate and stir with a whisk until melted
and smooth. (If you notice your chocolate is not melting as well, pop it into the microwave for 15
seconds on half the power. Whisk until smooth.)
30. Pour white chocolate ganache over the cake and let it drip down the sides.
31. Sprinkle coconut flakes over the top of the cake.
 32. I recommend putting the cake in the fridge for about 2 hours to settle. (To secure the layers, you
can stick a long wooden skewer in the center of the cake.

Gâteau Raffaello
Pour la génoise ( vous pouvez utiliser votre génoise habituelle)

o 6 œufs

o 150g de sucre en poudre

o 1 cuillère à café d’extrait de vanille

o 170g de farine tamisée + une pincée de levure chimique

Pour la crème Raffaello

o 350ml de crème liquide entière

o 250ml de crème de noix de coco ou 250gr de beurre de noix de coco.

o 200g de chocolat blanc

o 350g de mascarpone

o 100g de noix de coco râpée

o 2 cuillères à soupe de sucre glace

Il vous faudra aussi

o Une tasse de sirop d’imbibage pour la génoise ( eau et sucre même dosage , le tout porté à ébullition , y

ajouter une cuillère à café d’extrait de vanille )

o De la noix de coco râpée pour la décoration

o Des amandes effilées légèrement grillées pour la décoration.

o Des chocolats Raffaello pour la décoration

Préparation de la génoise

o Tout les ingrédients doivent être à température ambiante.

o Préchauffer le four à 175 degrés

o Dans le bol du batteur mettre les œufs , le sucre et la vanille puis enclenchez le batteur tout d’abord à

petite vitesse puis vous augmenterez peu à peu .

o Le mélange doit tripler de volume , l’opération dure entre 7 à 10 minutes , arrêter le batteur .
o Incorporer la farine tamisée+levure chimique en 3 fois à l’aide d’une spatule délicatement pour ne pas

casser les œufs , vérifiez bien qu’il n’y a pas de farine restée au fond du bol.

o Beurrez un moule amovible de 23-24cm , le tapisser entièrement de papier sulfurisé et y faire couler

l’appareil.

o Enfourner dans le four préchauffé pendant 30-40 minutes à surveiller .

o Laisser refroidir avant de démouler.

Préparation de la crème Raffaello ( une étape à faire la veille)

o Dans une casserole mettre la crème liquide , la crème de coco ou le beurre de coco .

o Chauffer le tout sur feu moyen jusqu’à petite ébullition , avec la crème de coco sa va plutôt vite tandis que

le beurre de coco est dur donc il fond peu à peu , il faut mélanger régulièrement jusqu’à ce qu’il soit

entièrement fondu , le mélange sera aussi plus épais.

o Retirer la casserole du feu , y ajouter le chocolat blanc en petits morceaux , couvrir le chocolat de crème et

laisser reposer 5 minutes .

o Après ce temps bien remuer avec une spatule , le chocolat doit entièrement fondre , sinon remettre un peu

sur feu doux .

o Couvrir le mélange et réserver au frigo de préférence toute une nuit .

o Le lendemain dans le bol du robot mettre la mascarpone , la crème coco ( le mélange fait la veille) et le

sucre glace, battre le tout pour faire monter la crème , vous allez obtenir une crème épaisse , y ajouter la

noix de coco , battre le tout juste le temps d’avoir un mélange homogène.

o Votre crème est prête .

Le montage

o Une fois votre génoise bien refroidie , la découper en 3 couches , si vous avez un coupe génoise sa aide

vraiment beaucoup sinon armez vous d’un couteau à dents .

o Mettre la première couche de génoise sur le plat de service , l’imbiber généreusement de sirop et y étaler

une couche de crème.

o Disposer la deuxième couche de génoise + imbibage + crème.

o Disposer la dernière couche de génoise + imbibage + crème

o Couvrir tout le gâteau de la crème restante (sur les côtés aussi ) à l’aide d’une spatule , bien égaliser .

o Recouvrir le haut du gâteau de noix de coco et les côtés du gâteau d’amandes effilées et enfin décorer de

chocolat Raffaello.

o A réserver au frigo , il faut absolument le sortir au moins une heure avant dégustation car la crème à

tendance à bien durcir surtout avec le beurre de coco.

CREAM CHEESE STUFFED CHOCOLATE

CHIP BANANA BREAD COFFEE CAKE
Cinnamon Walnut
Streusel

 1/2 cup walnuts

 1/2 cup flour
 1/2 cup brown
sugar, packed
 1/2 tablespoon ci
nnamon
 4 tablespoons col
d butter, cubed

Banana Cake

 2 1/4 cups all-

purpose flour
 1
1/4 teaspoons bak
ing powder
 1
1/4 teaspoon baki
ng soda
 1 teaspoon salt
 1 teaspoon cinna
mon
 1/2 cup butter,
softened
 1 1/2 cups sugar
 2 large eggs
 1 cup mashed
bananas (about 2
large ripe
bananas)
 1 tablespoon vani
lla extract
 1 1/4 cups sour
ream (not nonfat)
 1/2 cup semi-
sweet chocolate
chips (optional)
 1/2 cup walnuts,
chopped (optiona
l)

Cream Cheese Filling

 8 ounces cream
cheese, softened
 1/4 cup Reserved
Batter (see
instructions)
 1/4 cup sugar
INSTRUCTIONS
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1. Preheat oven to 350 degrees F and spray all inside surfaces of a 16 cup nonstick
tube pan with nonstick cooking spray WITH FLOUR or grease and flour the inside of
your pan. Set aside.*
2. Cinnamon Walnut Streusel: Add walnuts to your food processor and pulse 3 times.
Add flour, brown sugar and cinnamon and pulse a few times to combine. Sprinkle
cold butter over top and pulse until the walnuts are chopped and the mixture
resembles small pebbles. (You may also combine in a bowl and cut butter in by
hand). Set aside in the refrigerator.
3. Cake: In a medium bowl, whisk together flour, baking powder, baking soda, salt, and
cinnamon. Set aside.
4. Using a stand or hand mixer, beat butter and sugar until fluffy on medium high speed,
about 3 minutes. Add eggs, one at a time, beating just until the yellow disappears
after each egg. Mix in vanilla and bananas until just until combined.
5. Gradually add flour mixture to banana/butter mixture in thirds, alternately with sour
cream in between each third. Beat until just combined. Measure out 1/4 cu p batter
and set aside for cream cheese filling. Stir chocolate chips and walnuts into
remaining batter until just until combined.
6. Measure out 1 cup batter (to top cream cheese layer) and spoon the rest of the batter
into the prepared pan.
7. To your now empty mixing bowl, add 1/4 cup reserved batter, cream cheese, 1
teaspoon vanilla and 1/4 cup sugar. Beat on medium high speed until smooth and
creamy, about 1 minute. Spoon Cream Cheese Filling over batter and gently smooth,
but do not touch the sides of the pan. Spread reserved 1 cup batter evenly over filling
(it will be very thin).
8. Tap pan on counter a few times to get rid of any air bubbles then sprinkle evenly with
Cinnamon Walnut Streusel.
9. Bake for 55-60 minutes at 350 degrees F or until toothpick inserted comes out clean
(without inserting in cream cheese). Let baked cake cool on wire rack for 1 hour.
Gently invert cake onto a baking sheet, remove pan, and invert back onto cooling
rack streusel side up. Let cool to room temperature.
10. When ready to serve, whisk Vanilla Glaze ingredients together in a medium bowl and
drizzle over cake. Sprinkle cake with mini chocolate chips (optional)
11. Store in the refrigerator for up to 7 days.

RECIPE NOTES

*A bundt cake pan will NOT work in this recipe because it does not have enough volume.

FRESH STRAWBERRY CREAM CHEESE

COFFEE CAKE
Strawberry Filling

 2 cups fresh
strawberries,
roughly chopped
 1/3 cup sugar
 2 teaspoons corns
tarch dissolved in
1 tablespoon
water
 1 teaspoon lemon
juice

Cream Cheese Filling

 8 oz, Cream
Cheese at room
temperature
 1/4 cup sugar
 1 large egg

Butter Cake & Crumb

Topping

 2 cups all-
purpose flour
 3/4 cup sugar
 1/2 cup butter,
very cold and cut
into chunks
 1/2 teaspoon baki
ng soda
 1/2 teaspoon baki
ng powder
 1/4 teaspoon salt
 3/4 cup sour
cream
 1 large egg
 1 teaspoon vanilla
extract

INSTRUCTIONS
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1. Preheat oven to 350F. Line an 8” inch round 3" deep spring form pan with parchment
paper and spray with nonstick cooking spray.
 2. Add all of the “strawberry filling” ingredients to a medium saucepan. Cook over low
heat for 5 to 7 minutes, stirring constantly until the filling is thickened and
strawberries are soft and somewhat broken down. Set aside to cool.
3. Beat the cream cheese on medium speed for about 30 seconds until smooth. Add in
1/4 cup sugar and 1 egg and beat until well combined. Set aside.
4. To make the cake, combine the flour and sugar together in a bowl. Using a pastry
cutter, 2 forks or your food processor, cut in the butter until the mixture resembles
coarse crumbs. Measure 3/4 cup of the mixture and set aside. Add the baking soda,
baking powder and salt to the remaining mixture and mix well.
5. In a separate bowl, beat the sour cream, egg and vanilla extract until we ll blended.
Using a hand whisk or a spoon, gently stir in the flour mixture until just incorporated.
Batter may be a bit lumpy. Set aside.
6. Spread the batter in the prepared pan, pressing about 1/2 inch of batter up the sides.
Pour the cream cheese mixture over the batter and spread to within 1/2 inch edge of
the batter (so there is a 1/2 inch border of uncovered batter all around). Spread the
strawberry filling on top of the cream cheese mixture. Sprinkle the remaining 3/4 cup
crumbs over the strawberry filling. Bake for 50-55 minutes. Cool in the pan on a wire
rack for 20 minutes before removing the cake.
7. Enjoy!

RECIPE NOTES

This is a coffeecake meant to be eaten for breakfast or brunch so it is not overly sweet - but
just right.

MINI BANANA COCONUT CREAM PIES

  1 16 oz.
package Pillsbur
y refrigerated
sugar cookie
dough
 1 large banana,
thinly sliced

Banana Coconut Cream

Filling

 2 large egg yolks

 2 tablespoons cor
nstarch
 5 tablespoons sug
ar, divided
 1
1/4 cups coconut
milk
 1/2 cup whole
milk
 1/4 cup sweetene
d shredded
coconut
 1/8 teaspoon salt
 1 tablespoon salt
ed butter
 1 teaspoon vanill
a extract

Coconut Whipped
Cream

 1 cup heavy
cream
 1 tablespoon sug
ar
 1/2 teaspoon coc
onut
extract (optional)

Garnish (optional but

recommended!)

 1/4 cup toasted

coconut (more or
less to taste)
 mini chocolate
chips

1 recipe 5 Minute
Coconut Caramel or
INSTRUCTIONS
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1. Sugar Cookie Cups: Preheat oven to 350 degrees F. Grease a 12-cup muffin tin with
nonstick cooking spray with FLOUR or butter and grease the tin. Cut cookie dough
into 12 even slices and press into the bottom and about 2/3 up the sides of prepared
muffin cups.
2. Bake for 16-18 minutes or until edges are barely golden. Let cool completely in muffin
tin then remove by gently sliding a knife around the edges.
3. Banana Coconut Cream Filling: Whisk egg yolks, cornstarch, and 2 tablespoons
sugar together in medium bowl until smooth. Set aside.
4. Add coconut milk, whole milk, 3 tablespoons sugar, shredded coconut and salt to a
medium saucepan and bring to a simmer over medium high heat. Slowly whisk 1 cup
of simmering coconut milk mixture into yolk mixture (to temper), then slowly whisk
tempered yolk mixture back into remaining coconut milk mixture. Reduce heat to
medium and cook, whisking vigorously, until mixture is thickened, a bout 30 seconds.
Off heat, whisk in butter and vanilla. Let coconut cream cool until just warm, stirring
often, about 10 minutes.
5. Once coconut cream has cooled to warm, add 1 teaspoon to each cookie cup. Top
this coconut cream with approximately 3 banana slices per cookie cup. Top bananas
evenly with remaining coconut cream. Chill for at least 4 hours (24 is better for flavors
to meld).
6. Coconut Whipped Cream: When ready to serve, prepare Coconut Whipped Cream
by beating heavy cream, sugar and coconut extract at medium high speed until soft
peaks form. Top each banana cream cookie cup with whipped cream, toasted
coconut, coconut caramel and mini chocolate chips (optional)

STRAWBERRY CREAM CHEESE

STUFFED SOUR CREAM COFFEE CAKE
Strawberry Filling

 2
1/2 tablespoons c
ornstarch
 2 tablespoons wa
ter
 1 teaspoon lemon
juice
 1/2 cup sugar
 1
1/2 cups chopped
fresh
strawberries

Coconut Pecan Streusel

 1/2 cup pecans

 1/2 cup flour
 1/2 cup sugar
 4 tablespoons col
d butter, cubed
 1/3 cup toasted
sweetened
coconut

Cake

 12 tablespoons (1
1/2
sticks) unsalted
butter at room
temperature
 1
1/2 cups granulat
ed sugar
 3 large eggs at
room
temperature
 1 tablespoon vani
lla extract
 2 1/4 cups all-
purpose flour
 1
1/2 teaspoons ba
king powder
 1
1/2 teaspoons ba
king soda
 1 teaspoon salt
 1 1/4 cups sour
cream (not
INSTRUCTIONS
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1. Spray all inside surfaces of a 16 cup nonstick TUBE PAN with nonstick cooking spray
WITH FLOUR or grease and flour the inside of your pan. Set aside.*

Strawberry Filling

1. Whisk together the cornstarch, water and lemon juice in a small saucepan. Add
strawberries and sugar. Cook over medium low heat 5-7 minutes, stirring occasionally
until thickened and some of the strawberries have broken down (should be quite
thick). Set aside to cool.

Coconut Pecan Streusel

1. Add pecans to your food processor and pulse 3 times. Add flour, and sugar and pulse
a few times to combine. Sprinkle cold butter over top and pulse until the pecans are
chopped and the mixture resembles small pebbles. Add coconut and pulse couple
times to combine. (You may also combine in a bowl and cut butter in by hand). Set
aside in the refrigerator.

Cake

1. Preheat oven to 350 degrees F.

2. In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set
aside.
3. Using a stand or hand mixer, beat butter and sugar until fluffy on medium high speed,
about 3 minutes. Add eggs, one at a time, beating just until the yellow disappears
after each egg. Mix in vanilla just until combined.
4. Gradually add flour mixture to creamed butter mixture in thirds, alternately with sour
cream in between each third. Beat until just combined. Measure out 1/4 cup batter
and set aside for Cream Cheese Filling.
5. Measure out 1 cup batter (to top cream cheese layer) and spoon the rest of the batter
into the prepared pan.
6. To your now empty mixing bowl, add 1/4 cup reserved batter, cream cheese, 1
teaspoon vanilla and 1/4 cup sugar. Beat on medium high speed until smooth and
creamy, about 1 minute.

Assemble

1. Spoon Cream Cheese Filling over batter and gently smooth, but do not touch the
sides of the pan. Top Cream Cheese Layer with Strawberry Filling, again, not
touching the sides of the pan. Spread reserved 1 cup batter evenly over filling (it will
be very thin).
2. Sprinkle evenly with Coconut Pecan Streusel then tap pan on counter a few times to
get rid of any air bubbles.

Bake
 1. Bake for 55-60 minutes at 350 degrees F or until toothpick inserted comes out clean
(without inserting in cream cheese). Let baked cake cool on wire rack for 1 -2 hours.
Gently invert cake onto a baking sheet, remove pan, and invert back onto cooling
rack streusel side up. Let cool to room temperature.

Lemon Glaze

1. When ready to serve, whisk Lemon Glaze ingredients together in a medium bowl
starting with just 1 tablespoon milk adding additional milk if needed to reach desired
consistency. Drizzle over cake and/or individual servings. Sprinkle cake with
additional chopped strawberries.

Store

1. Cover with plastic wrap/cake cover and store in the refrigerator for up to 7 days.
 Bailey’s
Fudge
 3 1/2 cups milk chocolate chips (about 21 ounces)
 1 cup sweetened condensed milk
 1/4 cup Baileys (see note)
 1 tsp vanilla extract
 1/2 cup Andes baking chips

Instructions
1. Line an 8 by 8 inch pan with aluminum foil.
2. In a large bowl combine the chocolate chips and sweetened condensed milk. Microwave
for one minute, stir, and microwave for 30 seconds.
3. Stir in the Baileys and the vanilla extract until smooth. Pour into the prepared pan and
top with the baking chips. Press in slightly.
4. Cover and refrigerate for four hours until firm. For firmer fudge store in the refrigerator.

Notes
I have had a lot of complaints from people of this fudge not setting. The recipe calls for 1/2
cup of Baileys, and when I originally made it I only used 1/4 cup. I've made it both ways
and had it set, but I'm editing the recipe just to be on the safe side.

Mocha Cheesecake Brownies

Ingredients:

 1/2 cup (115g) unsalted butter

 8 ounces (228g) coarsely chopped quality semi-sweet chocolate
 3/4 cup (150g) granulated sugar
 3 large eggs, at room temperature
 1 teaspoon pure vanilla extract
 1/2 cup + 2 Tablespoons (80g) all-purpose flour (spoon & leveled)
 2 Tablespoons (11g) natural unsweetened or dutch-process cocoa powder
 2 teaspoons espresso powder1
 1/4 teaspoon salt
 optional: 1/2 cup (90g) mini or regular size semi-sweet chocolate chips (for topping)

Cheesecake Layer

 8 ounces (224g) full-fat brick style cream cheese, softened to room temperature
 1/4 cup (50g) granulated sugar
 1 large Eggland's Best egg, at room temperature
 1 teaspoon pure vanilla extract
 1 cup (180g) white chocolate chips
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Directions:

1. Make the brownie batter: Melt the butter and chopped chocolate in a medium saucepan over
medium heat, stirring constantly, about 5 minutes. Or melt in a medium microwave safe bowl in
20 second increments, stirring after each, in the microwave. Remove from the heat, pour into a
large mixing bowl, and allow to slightly cool for 10 minutes.
2. Adjust the oven rack to the lower third position and preheat oven to 350°F (177°C). Line the
bottom and sides of a 9-inch square baking pan with aluminum foil or parchment, leaving an
overhang on all sides to easily lift the brownies out of the pan when cool. Set aside.
3. Whisk the granulated sugar into the cooled chocolate/butter mixture. Add the eggs, one at a
time, whisking until smooth after each addition. Whisk in the vanilla. Gently fold in the flour,
cocoa powder, espresso powder, and salt. Set aside.
4. Make the cheesecake batter: In a large bowl using a hand-held mixer or stand mixer fitted
with a paddle or whisk attachment, beat the cream cheese for 1 minute on high speed until
completely smooth and creamy. Reduce to medium-high speed and beat in the sugar until
combined. Beat in the egg and vanilla extract until combined. Finally, fold in the white chocolate
chips with a rubber spatula or wooden spoon. Set aside.
5. Spread about half of the brownie batter into the prepared baking pan. The batter is thick, so do
your best to spread it to every corner making 1 even layer. Top with all of the cheesecake batter.
Spread this in a thick, even layer. Layer on the rest of the thick brownie batter, spreading as best
you can. If some cheesecake swirls out on top or if you can't quite cover the corners with
brownie batter, that's OK! Sprinkle the optional chocolate chips on top.
6. Bake for 35-38 minutes or until the brownies begin to pull away from the edges of the pan. A
toothpick inserted in the center should come out with only a few moist crumbs when the
brownies are done. All ovens are different, so keep an eye on them after 30 minutes and use the
toothpick test to see when yours are finished.
7. Allow the brownies to cool in the pan set on a wire rack for 45 minutes. Then cover and
refrigerate for at least 2 hours and up to 1 day. The cheesecake layer must be cold before cutting
into squares.
8. Once chilled, lift the foil out of the pan using the overhang on the sides and cut into squares. For
neat squares, I use a very sharp knife and wipe it clean with a paper towel after each cut.
Make ahead tip: Store brownies in an airtight container at room temperature for 1 day or
in the refrigerator for up to 1 week. For longer storage, freeze the brownies for up to 2-3
months. Thaw overnight in the refrigerator before serving.
 Recipe Notes:

You can leave the espresso powder out to make regular cheesecake brownies. If you can't find
espresso powder, use 1 heaping Tablespoon of instant coffee (not ground coffee).

OREO CHOCOLATE CHIP CHEESECAKE BARS

 24 Oreo cookies
 ¼ cup butter, melted
 1 (8 oz) package cream cheese, softened
 ½ cup sugar
 1 egg
 1 tsp vanilla extract
 1 (16.5 oz) package prepared chocolate chip cookie dough

I NS TR U C TI O NS
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1. Preheat oven to 350 degrees. Spray an 11x7 inch baking pan with cooking spray
and set aside.
2. Crush Oreo cookies in a large, resealable zip top bag with a meat mallet or large
soup can. (You could also crush them using your blender or food processor.)
Combine the crumbs and melted butter in a bowl, mixing until combined. Press
mixture into the bottom of prepared baking pan.
3. In a separate medium sized bowl, beat together cream cheese, sugar, egg, and
vanilla with an electric mixer until nice and smooth. Spread over the top of Oreo
crust.
4. Remove cookie dough from package and use your hands to flatten small clumps to
cover the cheesecake filling. Continue adding flattened pieces of cookie dough until
 the top is completely covered. You may have some dough left over to make cookies
with, or just to snack on. :)
5. Bake in preheated oven for 30-40 minutes, until top is set and edges are golden
brown. Remove from oven and place on a wire rack to cool completely. Refrigerate
for 2-3 hours before slicing to help bars set up completely. If you're like me, taking
a warm gooey slice is perfectly acceptable before doing that step, though! Enjoy!

The BEST Croissant Bread Pudding

B R EA D PU D DI N G
 10 cups croissant rolls, Cooked, cut into one inch pieces
 2 cups milk
 2 cups heavy cream
 1 cup sugar
 1 cup brown sugar
 3 eggs
 3 teaspoons vanilla
 1 teaspoon cinnamon
B R OW N S UG A R B U TTER MI L K S YRU P
 ½ cup butter
 ¾ cup brown sugar
 ½ cup buttermilk
 1 teaspoon baking soda
 1 teaspoon vanilla
Instructions
B R EA D PU D DI N G
1. Spray a 9x13 baking dish with cooking spray.
2. Place croissant cubes in the bottom of pan.
3. In a medium mixing bowl, combine milk, heavy cream, sugar, brown sugar, eggs, vanilla and
cinnamon. Whisk until smooth and well blended. Pour over the top of cubed croissants.
4. Cover with foil and refrigerate for 1 hour.
5. Preheat oven to 350 degrees F.
6. Bake uncovered for 35-40 minutes.
B R OW N S UG A R B U TTER MI L K S YRU P
1. In medium sauce pan over medium heat, combine butter, brown sugar and buttermilk. Bring to a
boil and cook, stirring constantly for 2 minutes, or until the sugar is completely dissolved.
2. Remove from heat and baking soda and vanilla.
3. Serve over bread pudding.

Homemade Chocolate Pudding

 1/3 cup good-quality cocoa powder
 1/2 cup sugar
 2 cups whole milk, divided
 4 teaspoons cornstarch
 3 egg yolks
 1/4 teaspoon salt
 1/4 cup semi-sweet chocolate chips, melted
 1 tablespoon butter, softened
 2 teaspoons pure vanilla extract
 Fresh whipped cream & chocolate shavings, optional garnishes

Instructions

1. Sift (if lumpy) the cocoa powder into a medium saucepan and stir in the sugar. Slowly
whisk in 1 1/2 cups milk until the mixture is smooth. Set on the stove over medium-
high heat and bring to a simmer, stirring constantly. Remove from heat and set aside.
2. In a large bowl, whisk together the remaining 1/2 cup milk, cornstarch, egg yolks, and
salt. Stir rapidly while very slowly pouring the hot milk/cocoa powder mixture into
the egg yolk mixture. Transfer entire mixture back to the saucepan and set pot over
medium-high heat, whisking constantly, until pudding comes to a full boil. Reduce heat
to a simmer and continue whisking for a few more minutes until pudding is thick.
Remove from heat and mix in melted chocolate chips, butter, and vanilla, stirring until
smooth.
3. Strain pudding through a fine mesh sieve and divide between four (4-ounce) cups or
small bowls. Cover each pudding with plastic wrap, ensuring that the plastic is
touching the entire surface with no air bubbles (to prevent a skin from forming). Chill
until set, for at least 4 hours and up to overnight.
4. Garnish chilled pudding with fresh whipped cream and chocolate shavings, if desired.
 BANANA PUDDING CHEESECAKE

In a large bowl combine 12 whole graham cracker crumbs and 1/4 cup sugar. Mix until well
combined.
Add 7 tablespoons melted butter and stir until combined.

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Press graham cracker mixture evenly across the bottom and up the sides of the pie plate.
I find a measuring cup works well for pressing the crumbs evenly into the bottom and sides.
Bake crust in a 375 degree oven for 7 minutes or until lightly brown.
Cool completely.

To make Vanilla Pudding: Whisk together 3 egg yolks in a medium sized bowl
and set aside.
 To make filling: In a large sauce pan whisk together 2/3 cup sugar, 1/3 cup flour
and a pinch of salt until well combined.

Slowly whisk in 2 cups milk. Bring mixture to a simmer and cook until mixture
thickens over medium heat.

Stir mixture continually until thickened.

Slowly add 2 cups of the thickened cooked milk mixture to the egg yolks while
mixing to temper egg yolks.
This prevents the eggs from curdling.

Pour egg yolk mixture back into milk mixture and return to a simmer, cook an
additional 3-5 minutes while stirring until thick enough to hold it's shape on
spoon.
Remove from heat and whisk in 1 1/2 teaspoons vanilla extract.

Cream 16 ounces room temperature cream cheese until smooth and creamy.
Add vanilla pudding and mix until well combined.
Scrapes sides of bowl well.

Add enough pudding cheesecake mixture to cover the bottom of the crust.

Add 3-4 sliced bananas to the bottom of the crust.

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Cover with remaining cheesecake mixture and refrigerate until cold or

overnight.

HOMEMADE COCONUT PUDDING

 1/3 cup sugar
 2 egg yolks
 1 (14 ounce) can lite coconut milk (I use Trader Joe's)
 2 tablespoons coconut cream (again, Trader Joe's)
 2 tablespoon flour
 1 tablespoons cornstarch
 Pinch of salt
 1 teaspoon coconut rum (can substitute with vanilla if desired)
 1/2 cup sweetened coconut flakes (optional)
INSTRUCTIONS
1. Combine sugar and egg yolks in the bowl of a stand mixer. Use the whisk attachment to
combine until light and fluffy, about 5 minutes on medium high speed, while stopping the
mixer every coupld of minutes to scrape the bowl.
2. While eggs and sugar and mixing, combine coconut milk and coconut cream in saucepan.
Heat on low just until the liquid starts to scald and you see steam. Remove pan from
heat.
3. Add flour and cornstarch to egg mixture and whisk until well combined, stopping the
mixer and scraping as needed.
4. With the mixer running on low speed, add a small amount of the hot coconut milk to the
egg mixture and combine well to temper the egg. Once it is well mixed, add a little more
milk, mix, and repeat until all of the milk has been added. Transfer the entire mixture
from the bowl back to the pot and heat on medium low heat, whisking frequently, until
thickened, about 5-10 minutes. Stir in coconut rum.
5. To toast your coconut, add it to a large pan and cook over low heat, stirring frequently,
until golden brown. Once the coconut starts to brown, stir more frequently to avoid
burning.
6. Serve pudding warm or cold. You can either mix the toasted coconut in with the pudding
or you can serve it on top.
CHEESECAKE PUDDING
INGREDIENTS

 1/4 cup sugar

 6 tablespoons cornstarch

 2 cups milk

 2 teaspoons vanilla extract

 1 tablespoon lemon juice

 3/4 cup cream cheese, softened

 1/2 cup butter cookies

 2 tablespoons butter

 1/4 cup raspberries

 Vanilla cookies

INSTRUCTIONS

1. In a bowl whisk together the softened cream cheese with the lemon juice and the vanilla
extract. Set aside.

2. In a sauce pan over medium heat bring the sugar, milk and cornstarch to a boil stirring
constantly (around 4 minutes).

3. Remove from the heat and incorporate the cream cheese until there are no lumps left. Set
aside.
 4. Add the butter and the cookies to the bowl of a food processor and pulse until it resembles
coarse sand.

5. Press the cookie mix in the bottom of the serving glasses. Top with the pudding and
decorate with vanilla cookies and raspberries.

6. Refrigerate for 1 hours or until firm. Serve and enjoy.

7. Tips

8. You can also add 1/4 cup of strawberry jam o the pudding for a berry punch of flavor.

TRILLIONAIRE BARS

brownie layer
 ½ cup butter, melted
 1 cup sugar
 1 cup unsweetened cocoa powder
 ¼ teaspoon salt
 ½ teaspoon vanilla
 2 eggs
 ½ cup flour
caramel layer
 1 cup soft caramels, unwrapped (I used Kraft caramel bits)
 2 tablespoons heavy cream
cookie dough layer
 ½ cup butter, softened
 ¼ cup sugar
 ½ cup brown sugar
 2 tablespoons heavy cream
 ½ teaspoon vanilla
 ¾ cup flour
 ⅛ teaspoon salt
 ¼ cup mini semi sweet chocolate chips
 ¼ cup regular size semi sweet chocolate chips
 ¼ cup old fashioned oats
chocolate glaze
 1 cup semi sweet chocolate chips
 2 tablespoons heavy cream

Instructions
1. Preheat oven to 325, line an 8x8 inch square pan with foil and spray with cooking
spray.
2. Prepare the brownie batter. Cream together butter and sugar in a large bowl. Mix
in cocoa powder and salt. Add vanilla and eggs and mix until smooth. Mix in flour
until incorporated. Spread brownie batter in prepared pan. Bake 15-20 minutes.
3. In a small sauce pan combine caramels and heavy cream and heat over medium
high heat, stirring constantly until melted and smooth. Remove from heat and
pour caramel mixture over brownie layer. Put the pan in the fridge to chill until
cookie dough layer is ready.
4. Prepare cookie dough layer. Cream together butter and sugars until light and
fluffy. Mix in vanilla and heavy cream. Add flour and salt and mix unti l
incorporated. Stir in chocolate chips and oats. Test the caramel layer by gently
pushing a finger across the caramel. When you can do this and the caramel
doesn't much very much, it's ready. Spread the cookie dough evenly over the
caramel layer.
5. Prepare chocolate glaze. In a microwave safe bowl combine chocolate chips and
heavy cream. Microwave on medium for 1-2 minutes, stirring every 20 seconds
until chocolate is melted and smooth. Spread chocolate over cookie dough layer.
Store in airtight container until ready to serve. Cut into bars and serve!
 Banana Caramel Cream Dessert

Vanilla Pastry Cream (recipe below)

Bananas (I used two bananas for 6 small dessert servings)

Good quality caramel sauce, or dulce de leche.

Fresh whipped cream (I used 3/4 cup heavy whipping cream and 1 Tablespoon powdered
sugar)

Graham Cracker crumble (recipe below)

Vanilla Pastry Cream

 2/3 cup sugar (can be reduced to 1/2 cup if you prefer desserts less sweet)
 1/4 cup cornstarch
1/2 teaspoon salt

 3 cups whole milk

 2 eggs
 2 Tablespoons butter
 1 Tablespoon vanilla extract (or 2 teaspoons vanilla extract and 1 teaspoon vanilla bean paste)
Graham Cracker Crumble
 1 1/2 cups graham cracker crumbs (about 10 full sized crackers)
 1/3 cup butter, melted
 1 Tablespoon sugar
directions:
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Make Pastry Cream -
1. In a medium bowl, beat eggs with a fork to combine. Set aside.
2. Mix sugar, cornstarch and salt in a medium saucepan. Gradually pour in milk, while whisking, to
make a smooth mixture. Cook over medium heat, stirring almost constantly, until the mixture
thickens and boils. Continue to cook and stir one minute.
3. Pour several tablespoons of the hot mixture into the bowl with the eggs and immediately stir
well. Pour warmed egg mixture into the pan with the rest of the hot milk mixture. Return to a
slow boil, and cook one minute, stirring constantly.
4. Remove from heat and stir in butter and vanilla. Set aside to cool. When the pan has cooled,
place in the refrigerator to fully cool. If desired, lay a piece of plastic wrap on the top surface of
the pastry cream to prevent a skin from forming.
Make Graham Cracker Crumble -
1. Crush crackers in a large ziplock type bag. Pour crumbs, sugar and melted butter into a bowl
and , stir until fully combined. Pour into a 9"x13" casserole dish and press into a even
layer. Bake at 350*F for 10-12 minutes, until light brown. Allow to cool.
Assemble dessert -
1. Spoon about 2 tablespoons graham cracker crumble into individual serving dishes. Use a small
glass to press the crumble into a firm layer (as pictured below).
2. Add a layer of pastry cream into each dish. For easy assembly, fill a large ziplock type bag with
the pastry cream, snip off the end and fill the dishes from this bag.
3. Add a few slices of banana.
4. Top bananas with a layer of whipped cream.
5. Add some graham cracker crumble and a drizzle of caramel (scoop caramel or dulce de leche
into a small ziplock bag and snip off the end for easy application).
Repeat layers 2-5

Serve immediately or refrigerate up to 3 hours. Top with a slice of fresh banana just before
serving.

HOT FUDGE PUDDING CAKE

INGREDIENTS

1. 1 cup sugar
2. ½ cup cocoa powder
3. 1 cup all-purpose flour
4. 2 teaspoons baking powder
5. ¼ teaspoon salt
6. ½ cup milk
7. 4 tablespoons butter, melted
8. 1 large egg yolk
9. 2 teaspoons vanilla extract
10. ½ cup semisweet chocolate chips
 11. 1 cup boiling water

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INSTRUCTIONS

1. Preheat oven to 350 degrees F. Spray an 8-inch square baking pan with cooking
spray. Whisk ½ cup sugar with ¼ cup cocoa powder and set aside.
2. Whisk the flour, remaining ½ cup sugar, remaining ¼ cup cocoa, baking powder, and
salt in a large bowl. Whisk milk, butter, egg yolk, and vanilla in medium bowl until
smooth. Stir milk mixture into flour mixture until just combined. Fold in chocolate
chips (batter will be stiff).
3. Using a rubber spatula, scrape batter into prepared pan and spread into corners.
Sprinkle reserved cocoa and sugar mixture evenly over the top. Gently pour boiling
water over cocoa. Do not stir.
4. Bake until the top of the cake is cracked, sauce is bubbling and a toothpick inserted
into cakey area comes out mostly clean, about 22-24 minutes. Cool on rack for at
least 10 minutes. Serve warm with vanilla ice cream.

Black Magic Cake

 2 cups sugar
 1 3/4 cups all-purpose flour
 3/4 cup HERSHEY’S Cocoa
 2 teaspoons baking soda
 1 teaspoon baking powder
 1 teaspoon salt
 2 eggs
 1 cup buttermilk or sour milk*
 1 cup strong black coffee OR 2 teaspoons powdered instant coffee plus 1 cup boiling water
 1/2 cup vegetable oil
 1 teaspoon vanilla extract
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 Directions:
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1. Heat oven to 350°F. Grease and flour two 9-inch round baking pans or one 13x9x2-inch
baking pan.Stir together sugar, flour, cocoa, baking soda, baking powder and salt in large
bowl.
2. Add eggs, buttermilk, coffee, oil and vanilla; beat on medium speed of mixer 2 minutes
(batter will be thin).Pour batter evenly into prepared pans.
3. Bake 30 to 35 minutes for round pans, 35 to 40 minutes for rectangular pan or until wooden
pick inserted in center comes out clean.
4. Cool 10 minutes; remove from pans to wire racks. Cool completely.
5. Frost as desired.

Notes:
 To sour milk: Use 1 tablespoon white vinegar plus milk to equal 1 cup.

White Chocolate Blueberry Lasagna

For the Crust:

36 Golden Oreo cookies ( whole cookies with filling )

6 tablespoon unsalted butter-melted

For Cream Cheese Layer:

8 oz. cream cheese-softened

1/2 cup unsalted butter-softened

1 cup powdered sugar

1 ¼ cup Cool Whip

1 to 1 ½ cup blueberries fresh or thawed (I used 1 ¼ cup frozen wild blueberries)

For Pudding Layer:

2 – 3.9 ounce packages White Chocolate Instant Pudding

3 cups cold milk

2 oz. freeze dried blueberries- powder (pulse blueberries in a food processor to make the
powder)

For Topping:

1 ½ cup Cool Whip

white chocolate bar to make the curls (or sprinkle with 1 ½ cups white chocolate chips)

Instructions

 In a food processor ground whole Oreo cookies with the filling to get fine crumbs.
 Combine Oreo crumbs with 6 tablespoons melted butter and stir until evenly moistened.
Press the mixture into the bottom of 9 x 13 inch dish. Set in the fridge to firm while making
the filling.
 In a bowl mix together cream cheese, ½ cup softened butter and powdered sugar and beat
well. Mix in 1 ¼ cup Cool Whip. Fold in blueberries. NOTES: If you use frozen blueberries
you must thaw them first and rinse with water if you don’t want to get dark purple color for
your filling than drained them well at several layer of paper towel!!!
 Spread the mixture over the crust.
 In a medium bowl combine white chocolate instant pudding with 3 cups cold milk. Whisk
for a few minutes until the pudding starts to thicken and mix in pulverized freeze dried
blueberries. Spread over cream cheese layer. Set in the fridge to firm.
  Spread 1 ½ cups Cool Whip on top.
 Top with white chocolate curls or shavings or sprinkle white chocolate chips.
 Refrigerate at least 3-4 hours before serving.

EASY TIRAMISU MOUSSE

 1 1/2 teaspoons instant coffee (I use the Starbucks Via packs)

 1/4 cup hot water
 1 cup heavy whipping cream, cold (see note)
 1 1/2 cups powdered sugar (see note)
 8 ounces marscarpone cheese or Challenge cream cheese (low fat cream cheese is fine)
 1 teaspoon vanilla extract
 1 tablespoon unsweetened cocoa powder
 1 ounce semi-sweet baking chocolate
DIRECTIONS:

1. Place the instant coffee in the hot water and stir. Let cool for 5 minutes.
2. Beat heavy whipping cream until stiff peaks form. Chill until ready to use. (Alternately: you
can use an 8 ounce carton of whipped topping. See note.)
3. Mix powdered sugar and marscarpone/cream cheese with a hand mixer until smooth. Mix in
vanilla extract and 1 tablespoon of the coffee. Add up to the entire amount of coffee,
 depending on how strong you want your tiramisu. (I added all of it because that’s how I
roll.) Mix in vanilla.
4. Fold whipped cream into coffee mixture gently. Place the tiramisu in a gallon size ziploc bag
that is fitted with a large round or 1M tip.
5. Pipe a small amount the bottom of each of 4 serving glasses (my glasses were 6 ounce size).
Top the layer with a dusting of cocoa powder. Continue layering the tiramisu and cocoa
powder. Once you get to the top layer, grate the 1 ounce of semi-sweet baking chocolate
over the tops of the serving dishes (instead of the dusting of cocoa powder). This gives a
sweet first taste instead of being bitter from the unsweetened cocoa. Chill, covered, in the
fridge until ready to serve.

Whipped cream note: you can substitute whipped topping for the 1 cup of heavy whipping cream.
Use about 8 ounces, no whipping needed. Just skip step 2.

I used cream cheese because I can’t always find marscarpone at my store. It’s often in the specialty
cheese section and is basically an Italian cream cheese. Use whichever you can find!

Coffee note: mine was strong instant coffee and I added a lot. Taste as you go and make this as
strong as you like it. The color will vary depending on the amount of coffee used.

Powdered sugar note: if you use whipped topping and/or less coffee you may need less powdered
sugar. Start at 1 cup and increase as needed.

Banana Upside Down Cake

2/3 cup packed brown sugar

4.5 tablespoons unsalted butter, cut into pieces

About 3 bananas sliced into 1/4-1/3 inch rounds

For the cake batter:

1/3 cup unsalted butter-softened

¾ cup granulated sugar

1 ½ teaspoon vanilla extract

2 large eggs

1/3 cup plain Greek yogurt or sour cream

1 cup mashed overripe bananas

1 cup all-purpose flour

¾ cup whole wheat flour

1 ½ teaspoon baking powder

1 teaspoon baking soda

1/4 teaspoon salt

½ teaspoon ground cinnamon

For Caramel Glaze:

4 Tablespoons unsalted butter

4 Tablespoons brown sugar

4 Tablespoons heavy cream

¼ teaspoon salt

Instructions

 Preheat the oven to 350 F. Grease 8 x 8 x 2 inch square cake pan or 9 x 2 inch round cake
pan. The pan must be 8 cups volume (cake will overflow 8 x 8 x 1 1/2 inch square pan, it
has only 6 cup volume)
 Spread 2/3 cup brown sugar on the bottom of the pan and scattered pieces of butter (4.5
Tbsp). Place the pan in the oven for 5-7 minutes (until butter has melted). Remove from the
 oven and stir butter and sugar and spread evenly on the bottom. Arrange sliced bananas to
cover the bottom. Set Aside.
 To make the batter in a bowl stir together dry ingredients ( flour, whole wheat flour, baking
powder, baking soda, cinnamon and salt), set aside.
 In a large bowl cream 1/3 cup butter and ¾ cup sugar. Add eggs and vanilla and mix to
combine. Add Greek yogurt and mashed bananas and mix to combine.
 Turn your mixer on low and add dry ingredients mixture. Mix just to combine. Pour the
batter over bananas, smooth the top and bake. Bake 30 minutes at 350 F, then reduce the
heat to 325 F and bake for additional 25-35 minutes until the toothpick inserted in the
center comes out completely clean.
 Let it cool in the pan completely, or at least until the bottom is barely warm before inverting
on the plate. Use a knife to loosen the edges from the pan, place a plate upside-down on top
of the pan, then invert cake.
 To make caramel glaze in a saucepan combine butter, brown sugar, heavy cream and salt
and bring to boil over medium heat stirring constantly. Simmer for 2-3 minutes, remove
from heat and let it sit for 1-2 minutes. Pour 2/3 of the glaze over the banana layer. Reserve
leftovers of the caramel glaze for serving.
 The glaze thickens as it cools and pale in colors!!!
 When serving reheat the leftovers of the glaze and drizzle on each slice. Sprinkle with
toasted chopped pecans if desired. You can also top each slice with a scoop of vanilla ice
cream or whipped cream.

FERRERO ROCHER NUTELLA CHEESECAKE

 FOR THE CRUST

 2-1/2 cups (290g | 10.1oz) graham cracker crumbs

 1 cup (30g | 1oz) Rice Krispies Cereal, slightly crushed
 1/2 cup (75g | 2.6oz) roasted hazelnuts, finely chopped
 1/4 cup (50g | 1.75oz) granulated sugar
 1/2 cup (120g | 4.2oz) butter, at room temperature
 1/2 cup (150g | 5.3oz) Nutella
FOR THE NUTELLA CHEESE FILLING

 3- (227g | 8oz) packages full fat cream cheese

 1 cup (227g | 8oz) 14% fat sour cream
 3/4 cup (150g | 5.25oz) granulated sugar
 1/3 cup (80ml) whipping cream
 1 tbsp pure vanilla extract, (store-bought or homemade)
---
  5 large eggs
 3 tbsp corn starch
---

 1-1/2 cups (450g | 15.9oz) Nutella

 1/2 cup (75g | 2.6oz) semi-sweet chocolate, melted
FOR THE NUTELLA HAZENLUT GANACHE

 1-1/2 cup (225g | 7.9oz) semi-sweet chocolate, finely chopped

 1/2 cup (150g | 5.3oz) Nutella
 1 cup (240ml) whipping cream
 2 tbsp butter, at room temperature
 2/3 cup (100g | 3.5oz) roasted hazelnuts, finely chopped
GARNISH

 1 cup Nutella Ganache (reserved from above)

 13 Ferrero Rocher

Instructions

TO MAKE THE CRUST

1. Line the bottom of a 9” springform pan with parchment paper. To do that, remove the ring
and cover the bottom with parchment paper. Fold the excess paper back under the plate and,
while holding it in place with one hand, put the ring back in its position with the other hand.
Bring the excess paper back from under the pan but do not cut it off.
2. Combine the graham cracker crumbs, Rice Krispies, chopped hazelnuts and sugar together in
a large mixing bowl.
3. In another, smaller bowl, combine the butter and nutella and place them in the microwave
for 30 to 45 seconds; mix with a whisk until well combined and pour over the reserved dry
ingredients. Mix until evenly combined and press the mixture firmly at the bottom and about
3/4 of the way up the side of the prepared pan. Set aside.
TO MAKE THE CHEESECAKE FILLING

4. Preheat your oven to 350°F and bring about 4 cups of water to the boil; you'll be using it
later to make a bain-marie for your cake.
5. Combine the cream cheese, sour cream, granulated sugar, whipping cream and vanilla
extract in the bowl of your food processor. Process until the mixture is super smooth and
 creamy and completely lump free, about 3 minutes. Stop the motor to scrape the sides once
or twice, as needed, to make sure that every last bit gets incorporated.
6. Add the eggs, all at once, and resume processing until they are well combined. You could also
throw them down the feeding tube while the motor was running, if that was easier for you.
7. Stop the motor, scrape the sides well, add the corn starch and resume beating until it gets
well incorporated, about 30 seconds.
8. Add the nutella and melted chocolate and process one last time, for about 30 seconds, until
well incorporated.
9. Place the prepared pan (with the crust in it) over a piece of aluminum foil and fold the foil
over the pan so its exterior is completely covered; this will prevent water from getting into
the pan. Now place this rig into a broiler pan and pour the cheesecake batter over the
prepared crust. Spread the batter evenly, all the way to the edge.
10. Next, delicately pour enough boiling water into the broiler pan so it goes up about 3/4 of the
way up the side of the broiler pan. Place that rig onto the middle rack of your oven and bake
your cake for 25 minutes at 350°F. Then, decrease the temperature to 250°F and continue
baking your cake for a further 75 minutes.
11. Turn off the oven and crack the door open about an inch. Leave the cake in the oven,
undisturbed, for about 1 hour, or until it's cool enough to be handled with your bare hands,
and then slide it out of the oven.
12. When the cheesecake is completely cooled, run a thin spatula or knife around the rim and
refrigerate uncovered for at least 6 hours, but preferably overnight.
TO MAKE THE NUTELLA HAZELNUT GANACHE

13. Once your cake is completely chilled, take it out of the fridge but don't remove it from the
pan.
14. Combine the finely chopped chocolate, Nutella, whipping cream and butter in a microwave-
safe bowl. Heat in the microwave for 1 minute, allow the mixture to rest for 1 full minute and
then stir delicately for 1 full minute. Repeat the process one more time, heating, resting and
stirring for one full minute. At this point, the ganache should be completely smooth and
combined, but if there were still lumps remaining, repeat the process again but for no longer
than 20 seconds this time; continue doing that until the ganache is smooth and silky.
15. Reserve about 1 cup of that ganache into a small bowl and place it in the refrigerator (you'll
want to leave it there until it has the consistency of fudgy frosting, about 3 hours. Stir from time
to time to check for consistency.)
16. Meanwhile, add the chopped hazelnuts to the rest of the ganache and stir until well
incorporated; pour over the cake and spread it evenly all the way to the egde. Return the
cake to the fridge until the ganache is set.
ASSEMBLY

17. Carefully remove the ring from around the cheesecake but leave it on the parchment paper.
18. Put the now fudgy nutella ganache in a pastry bag bag equipped with a medium open star
tip) and pipe 12 generous swirls around the top of the cake and 1 in the center. Place a
Ferrero Rocher on top of each swirl.
19. If desired (and if you have a little bit of that fudgy ganache left), prepare a piping cone out of
parchment paper and then melt a few tablespoons of leftover ganache in the microwave - it
will only take 3-4 seconds. Pour it into your parchment paper cone and then drizzle a little
bit more of the now melted ganache over each Ferrero Rocher. Note that you could also use a
squeeze bottle instead of the parchment paper cone, but that doesn’t work quite as well
when dealing with such small quantities.
20. Place your now finished cake onto a cake plate; keep refrigerated until about an hour prior to
serving.

STEP-BY-STEP INSTRUCTIONS AND PICTURES

TO MAKE THE CRUST

Line the bottom of a 9” springform pan with parchment paper.

To do that, I like to remove the outer ring and cover the bottom with parchment paper; I then
fold the excess paper back under the plate and, while holding it in place with one hand, put
the ring back in its position with the other hand. Finally, I bring the excess paper back from
under the pan without cutting it off. This method not only prevents the cake from sticking to
the pan, but it also contains any eventual leakage.

And now, for some actual food making…

Combine the graham cracker crumbs, slightly crushed Rice Krispies cereal, chopped
hazelnuts and sugar together in a large mixing bowl.
Then, in another, smaller bowl, combine the butter and Nutella and place them in the
microwave for 30 to 45 seconds; mix them with a whisk until they are well combined and
pour this dreamy mixture over the reserved dry ingredients.

Mix with a wooden spoon or rubber spatula until all the ingredients are evenly combined.

Next, press the mixture firmly at the bottom and about 3/4 of the way up the side of the
prepared pan.

For this particular cake, I decided that I wanted my crust to have a very clean top edge.
While this is entirely optional, if you also wanted to go for the clean edge look, all you need
to do is flatten the top with the tip of your fingers while supporting the side with your other
hand.

I wish I could’ve taken a picture to demonstrate that, but I was kind of short one hand…

Since we’re not going to blind bake this crust.; you can just set it aside for now.

TO MAKE THE NUTELLA CHEESECAKE FILLING

Preheat your oven to 350°F and bring about 4 cups of water to the boil; you’ll be using it
later to make a “double-boiler” for your cake.

Before you get started with beating the cream cheese and all, it may be a good idea to prep
all the ingredients you’ll be needing, first.

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Start by melting a half cup of finely chopped semi-sweet chocolate, weigh/measure a cup
and a half of Nutella (yes, I know that’s a lot, but we want that cake to taste reeeeeaally
good, don’t we?), crack 5 eggs into a little bowl and then measure 3 tablespoons of corn
starch.

Next, combine 3 packages of cream cheese, 1 cup of sour cream, 3/4 cup of granulated
sugar, 1/3 cup of whipping cream and one tablespoon of vanilla extract directly into the bowl
of your food processor.

Process until smooth and creamy and completely lump free, which should take about 3
minutes. Of course, you’ll want to stop the motor and scrape the bowl once or twice during
the process, to make sure that every last bit gets mixed in.

Now add the eggs, all at once, and resume processing until they are well combined.

You could also throw them down the feeding tube while the motor was running; that way,
you wouldn’t even need to stop the motor and remove the lid!

Once the eggs have been well incorporated, stop the motor, scrape the bottom and sides of
the bowl really well, add the corn starch and then resume beating until it gets well
incorporated; this shouldn’t take more than 30 seconds.

Time to add the Nutella and melted chocolate!!! YUMMERS!

Give that filling a final spin, for about 30 seconds this time again, just until the newly added
deliciousness gets blended in.
Now grab your prepared pan and place it over a large piece of aluminum foil (you could
even use 2 layers of foil if that made you feel safer), and then fold the foil over the pan so its
exterior is completely covered; this will prevent any water from getting into the pan.

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Then, place this rig onto a broiler pan.

Pour the Nutella cheesecake batter over the prepared crust…

… and then spread it evenly and all the way to the edge.

Next, delicately pour enough boiling water into the broiler pan so it goes up about 3/4 of the
way up the side of said broiler pan.

Delicately place that entire rig onto the middle rack of your oven and bake your cake for 25
minutes at 350°F. Then, decrease the oven temperature to 250°F and continue baking your
cake for a further 75 minutes.

When your cheesecake is fully baked, turn off the oven and crack the door open about an
inch. Leave the cake in the oven, undisturbed, for about 1 hour, or until it’s cool enough to
be handled with your bare hands, and then slide it out of the oven to finish cooling.

Once it’s completely cooled, run a thin spatula or knife around the rim and refrigerate your
cake, uncovered, for at least 6 hours but preferably overnight.
TO MAKE THE NUTELLA HAZELNUT GANACHE

Once your cake is completely chilled, take it out of the fridge but don’t remove it from the
pan just yet.

Combine the finely chopped semi-sweet chocolate, Nutella, whipping cream and butter in a
fairly large, microwave-safe bowl.

Heat this in the microwave for 1 minute, then allow the mixture to rest for 1 full minute and
then stir delicately for 1 full minute.

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At this point, there should still be lumps in your ganache, so you’re gonna want to repeat
this entire process one more time.

After the second pass of heating, resting and stirring for one full minute each, your ganache
should be completely smooth and lusciously combined.

However, IF there were still a few lumps remaining, repeat the process once again but for
no longer than 20 seconds this time; continue doing that until the ganache is fully smooth
and silky.

Now you’ll want to reserve about 1 cup of that ganache into a small bowl and place it in the
refrigerator to set. You’ll want to leave it in there until it has the consistency of thick, fudgy
frosting, which should take about 3 hours. Stir your ganache from time to time to check for
consistency.

Pictured above is what your reserved ganache will look like after spending about 3 hours in
the fridge.
But we’re not gonna wait until that ganache is fully set to continue working on our cake..

While that ganache is chilling, add the chopped hazelnuts to the remaining ganache that’s
left in the first bowl

Stir until the nuts are well incorporated;

Immediately pour that ganache over the chilled cake and spread it evenly all the way to the
edge.

Send your cake to the fridge until the top is fully set – which it should be way before the
reserved ganache is ready to use, but hey… they’ll keep each other company.

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And yeah, this time we need to wait… it’s only 3 little hours, though. They’ll be over before
you know it.

ASSEMBLY

When your ganache is ready to use and the top of your cake is fully set, carefully remove
the ring from around the cheesecake but leave the cake on the parchment paper.

Put the now fudgy Nutella ganache in a pastry bag bag equipped with a medium open star
tip and pipe 12 generous swirls around the top of the cake and 1 right in the center.
Place a Ferrero Rocher on top of each swirl.
If you want to (and if you have a little bit of that fudgy ganache left after piping the swirls),
prepare a piping cone out of parchment paper and then melt a few tablespoons of the
leftover ganache in the microwave — it will only take 3-4 seconds.

Pour the melted ganache into your parchment paper cone and then drizzle a little bit of that
melted ganache over each Ferrero Rocher.

Note that you could also use a squeeze bottle instead of the parchment paper cone, but
squeeze bottles don’t really work quite so well when dealing with such small quantities.

Place your now finished Nutella Cheesecake onto a cake plate and then send it back to the
refrigerator until you’re just about ready to serve it.

Like all cheesecakes, this one needs to be kept in refrigerated but I strongly suggest that
you take it out of the fridge about an hour prior to serving it. It’ll be SO MUCH silkier and
creamier. And you’ll be able to appreciate its flavor to its full potential.

No Bake Banana Split

Dessert
 1 stick butter, melted
 1 box graham cracker crumbs
 1 (8 oz) cream cheese, softened
 1/4 cups butter, softened
 3 cups powdered sugar
 4 bananas, sliced
 1 (20 oz) can crushed pineapple, drained
 1 (16 ounce) container Cool-Whip, thawed or 1 1/2 cups heavy whipping cream
 1 (4 ounce) jar maraschino cherries, stemmed
 1 cup walnuts or pecans, chopped
 hot fudge sauce, slightly warmed
 1 tablespoon rainbow sprinkles

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Instructions

1. In a medium bowl, combine graham cracker crumbs and melted butter.

2. Firmly press into a crust in the bottom of 9x13 glass or porcelain dish, let it chill in the freezer for
about 10 minutes to firm up.
3. In a medium bowl, cream together the cream cheese, 1/4 cups butter, and the powdered sugar
until creamy, about 5 minutes.
4. Don’t be tempted to add milk, it will take a few minutes, but the mixture will blend up perfectly!
5. Spread the cream cheese mixture over the cooled graham cracker crust.
6. Add a layer of sliced bananas over the cream cheese mixture.
7. Spread pineapple chunks evenly over the bananas.
8. Evenly spread the Cool-Whip over the pineapple-banana layer using a rubber spatula.
9. Garnish with the pecans/walnuts and maraschino cherries.
10. Drizzle the chocolate fudge over the dessert and then sprinkle the rainbow sprinkles over the
surface.
11. Chill for at least 4 hours before cutting to allow the layers to set.
CHOCOL ATE CHIP COOKI E CAKE
Chocolate Chip Cookie Layer

 1 cup all-purpose flour

 1/2 teaspoon baking soda
 1/2 teaspoon salt
 1/2 cup butter, room temperature
 1/4 cup granulated sugar
 1/2 cup brown sugar
 1 teaspoons vanilla extract
 1 large egg
 1 cup mini semi-sweet chocolate chips
Chocolate Chip Cake
 1 Recipe Vanilla Butter Cake
 1 1/4 cups (8 oz, 215g) mini semi-sweet chocolate chips
 1 tablespoon water
 1 teaspoon all purpose flour
Brown Sugar Butterceam
 1 Recipe Italian Meringue Buttercream
 2 tablespoons molasses
Assembly
 1/2 recipe rum Simple Syrup (1 cup water
 6 oz granulated sugar
 liquor of choice to taste (I would use about 2 tablespoons)

Instructions
 Combine the sugar and water in a small saucepan
 Heat over medium high heat just until all the sugar is melted
 Remove from heat and allow to cool completely before adding the liquor/flavoring.
 )

 1 cup ganache at room temperature: 8 oz Semisweet or Bittersweet Chocolate
 1 cup heavy cream
 1/2 oz (1 Tablespoon) unsalted butter
 2 Tablespoons light corn syrup (optional)

Instructions
 Chop the chocolate into small pieces, none larger than 1/2" or chop roughly and
finish chopping in a food processor.
 Place the butter in the bowl (or food processor bowl) with the chocolate.
 Pour the cream into a microwave safe bowl and heat until just below the boiling
point. You want to get the cream as hot as you can without it boiling over. The time
will depend on your microwave. Mine takes about 2-3 minutes for a cup of cream
 Pour the cream all at once over the chocolate
 Do not stir for 1-2 minutes to allow the chocolate to begin melting
 Gently stir with a wooden spoon, trying not to incorporate any air, until all the
chocolate bits are melted or, if using the food processor, run the processor for 20 -30
seconds until the chocolate is melted.
 Stir in the corn syrup if using.


Instructions
Make the cookie layer

 Line an 8" or 9" cake pan with a parchment round

 Preheat the oven to 350°F.
 Cream the butter with both sugars until light and fluffy
 Add the egg and mix until combined
 Add the flour, baking soda and salt
 Add the chips all at once and mix until combined
 Spread the dough into the cake pan. The dough should be about 1/2" thick (if you
have excess dough use it to make cookies)
 Bake until the middle of the cookie puffs up a little and then collapses, about 20
minutes.
 Cool completely in the pan
 Flip the pan over and bang one edge of the pan a couple of times. The cookie should
loosen and fall out
 Set aside at room temperature until ready to assemble the cake
Bake the Cake
 Line two 8" or 9" cake pans with parchment rounds
 Toss the chocolate chips with the tablespoon of water until moistened. Sprinkle the
all purpose flour over the chips and toss to distribute the flour. Set the chips aside
while you make the cake batter
 Mix the Vanilla Butter Cake according to the recipe, folding the chocolate chips into
the batter just before the whipped egg whites
 Pour 1/3 of the batter into one pan and 2/3 of the batter into the other pan
 Spread the batter evenly and bake until the cake springs back when lightly pressed,
about 25 minutes depending on pan size.
 Cool the cakes in the pans for 5 minutes
 Run a small spatula around the cakes and remove them from the pans
 Cool the cakes completely
 Wrap each cake in plastic and refrigerate for 4 hours or overnight (see note 1)
Make the Brown Sugar Buttercream
 Make the according to the recipe. Mix in the molasses at the end
 Divide the buttercream in 1/2, reserve one 1/2 for icing the cake, use the remaining
for filling
Assemble the Cake
 Make the rum syrup according to the recipe
 Trim the sides and top of both cake layers to remove excess brown edges. Split the
larger cake in two, horizontally, you will now have a total of three cake layers
 Place the chocolate chip cookie layer on a serving platter or cardboard cake circle
 Spread the ganache evenly over the cookie
 Place one of the cake layers on the cookie
 Brush the layer generously with rum syrup
 Spread 1/2 of the buttercream reserved for the filling onto the cake layer
 Place another cake layer, sprinkle with syrup and spread with remaining filling
 Top with the last cake layer and sprinkle that layer with syrup
 If the cookie base is bigger than the cake layers you can trim the cookie so its even
with the cake layers
 Crumb coat the cake with a thin layer of buttercream and chill until the crumb coat is
set
 Ice with a final coating of buttercream, reserving a little buttercream for decoration.
 Pipe a border around the top edge of the cake and decorate with mini chocolate
chips
 The cake will keep at room temperature for several days

Notes
1-You can use the cake as soon as it cools to room temperature, but it's easier to trim
and split when it's cold. 2-All the components of the cake can be made ahead and
refrigerated or frozen until ready to assemble.

HEAVENLY OREO DESSERT

1. 1 (15.35 ounce) package Double-Stuffed Oreo cookies
2. 1/2 cup butter, melted
3. 2 packages (3.9 ounce, each) Instant Chocolate pudding mix
4. 3 1/4 cups cold milk
5. 2 (8 ounce) containers Cool Whip
6. 1 (8 ounce) block Cream cheese, softened
7. 1 cup powdered sugar
 Order Ingredients
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INSTRUCTIONS

1. Take a large zip-lock bag and place all the Oreo cookies inside. Seal bag shut and
place on counter. Using a rolling pin, crush the cookies until they are small
chunks/crumbs. You want them to still be chunky and small, but not fine crumbs.
2. Set aside half of the cookie crumbs for the topping. Pour the other half of cookie
crumbs into a 9×13 baking pan. Pour the melted butter over the crumbs and mix well
to combine. Once combined, press into the pan to form a crust.
3. In a bowl, whisk together the 2 pudding mixes and milk. Cover and place in fridge to
set.
4. In a medium bowl, blend cream cheese until smooth. Slowly add in the powdered
sugar. Fold in one container of Cool Whip. Spread mixture over the cookie cr ust.
Next, take chocolate pudding and spread over the cream cheese mixture. Spread the
other container of Cool Whip over the chocolate pudding layer. Sprinkle the top with
the remaining cookie crumbs. Cover and chill in fridge at least 2 hours before servi ng.

Homemade Coconut Butter

 2 1/2 cups unsweetened shredded coconut (It needs to be the full fat shredded coconut
to work.)
Instructions

1. In the food processor , blend up the shredded coconut, scraping the sides down every
few minutes. Be prepared to be patient. It takes about 20 minutes.
Notes
If you use a blender , it takes about half the time, but you have to scrape down the sides more often
and it is harder to manage. I liked making it in the food processor much better. I mixed it for a minute
or two and walked away. Came back to mix some more a few minutes later. I just kept repeating
those steps until I saw a creamy mixture. It took about 20 minutes for me. Super easy! I store mine
in a small mason jar . I love mason jars. You can never have enough. I think it should keep for a
couple of weeks. I keep mine on the counter top. You can store it in the fridge, but it will harden
slightly. That’s it! Enjoy!

Milk Chocolate Panna Cotta

600ml thickened cream

2 tablespoons caster sugar
200g CADBURY Milk Baking Chocolate, chopped

2 teaspoons gelatine, dissolved in

¼ cup boiling water

Raspberry sauce, for serving, if desired

make it
1. COMBINE the cream and sugar in a saucepan, bring to the boil then remove from the heat
immediately. Stir though the chocolate until melted then add the dissolved gelatine.

2. POUR the cream mixture evenly into 6 greased 1/2 cup capacity dariole moulds. Chill for 3-4 hours or
until set.

3. UNMOULD the Panna Cotta on serving plates and serve with a drizzle of raspberry sauce if desired.
Serve immediately

Nutella and Vanilla Bean

Panna Cotta

Nutella layer:
  1 cup (250ml) thickened cream
 25g caster sugar
 1 tsp powdered gelatine
 1 ½ tbs cold water
 ½ cup Nutella

Vanilla layer:

 1 cup (250ml) thickened cream

 25g caster sugar
 1 tsp powdered gelatine
 1 ½ tbs cold water
 ¼ tsp vanilla bean paste
First make the nutella layer. In a jug that you can easily pour from, sprinkle the gelatine
over the water and let it set for a few minutes. In a saucepan over low heat, warm the
cream and stir in the sugar. Once the sugar has dissolved, stir in the Nutella and mix well.
Do not let the cream boil. Pour the cream mixture into the gelatine and mix well to ensure
all the gelatine has melted.

Pour the mixture into either two wine glasses or goblets or decorative bowls. You could also
divide the mixture into small ramekins for more serves. If you want the panna cotta to set
diagonally, tilt the glass and secure it until it sets. Immediately refrigerate and let it set for
a few hours.

To make the vanilla layer, follow the instructions again but instead of adding nutella add the
vanilla bean paste instead. Wait until the mixture has cooled down to room temperature
before pouring over the Nutella layer. If you want this layer to be slanted as well, do the
same thing with the glass and make sure you let it set for several hours.

The Ultimate Oreo Cheesecake

 Oreo crust:
 26 Oreo cookies, pulsed to crumbs
 5 Tbsp butter, melted
 Cheesecake:
 3½ 8oz packs of cream cheese, softened (28 oz total)
 ⅓ cup sour cream
 2 eggs
 ⅔ cup heavy cream
 ¾ cup white granulated sugar
 2 Tbsp corn starch
 2 tsp vanilla extract
 12-14 Oreo cookies, crushed
 Frosting:
 8 oz Mascarpone cheese
 1 cup of heavy whipping cream
 1 tsp vanilla extract
 ½ cup of powder sugar
 Topping:
 10-12 Oreo Cookies, crushed

INSTRUCTIONS
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1. Preheat the oven to 325 degrees and grease a 9 inch springform pan. You will need a large
roasting pan that’s bigger and longer than the springform pan. (I use the aluminum foil
disposable ones). If you are not sure about your springform holding up in water, you can wrap
the outside of the springform pan in heavy duty aluminum foil from bottom up to the sides. I
recommend wrapping the outside of the springform in foil before adding the crust and
cheesecake batter.)
2. Crust:
3. Pulse Oreo cookies for crust in a blender until it's just crumbs. Mix Oreo cookie crumbs and
melted butter in a mixing bowl until thoroughly incorporated.
4. Spread crumb mixture in the bottom of the springform pan, evenly, pressing it over the bottom
and a little up the sides.
5. Cheesecake:
6. In a bowl of an electric mixer, beat cream cheese on medium-high speed until smooth and fluffy,
2-3 minutes. Scrape sides and bottom of the bowl and beat for another minute.
7. Add corn starch and sugar and mix until combined.
8. Beat in eggs, one at a time, until well incorporated.
9. Add sour cream, vanilla extract, and heavy cream and beat until all mixed very well.
10. Add crushed Oreo cookies and beat until incorporated throughout the batter. Scrape sides and
bottom of the bowl and mix the batter with the spatula.
11. Transfer the batter into the spring form and spread it evenly.
12. Place roasting pan into the oven and place cheesecake springform pan inside the roasting pan.
Carefully add water to the roasting pan, about half way up the side of the springform.
13. Bake for 85-90 minutes. Turn off the oven and open the oven door half way. Let cheesecake rest
for about 10 minutes and take it out of the oven (out of the roasting pan and carefully take off
the foil).
14. Let it rest for 10 minutes on the counter and then gently run a greased butter knife between
sides of the cheesecakes and the springform to carefully separate it. (You don't actually have to
take the cheesecake out of the pan until ready to frost.)
15. Cool cheesecake for an hour and then place it in the refrigerator. Refrigerate for at least 4 hours
before adding the frosting.
16. Frosting:
17. (Use whisk attachment for frosting.) In a bowl of an electric mixer, add mascarpone cheese,
heavy whipping cream, and vanilla extract. Start on low speed to mix the ingredients and
gradually increase the speed over a few seconds to medium-high. Slowly pour in the sugar as the
 mixture thickens while mixing. Do no walk away, this will be ready fast! Beat on medium-high
speed until stiff peaks form and gradually lower the speed, over a couple of seconds.
18. Add frosting to the piping bag and generously frost/decorate the cold cheesecake.
19. Add some crushed Oreo cookies on top.

White Chocolate Raspberry

Cheesecake

 For the Oreo Crust:

 24 Oreo cookies
 1/4 cup unsalted butter, melted
 For the White Chocolate Cheesecake Filling:
 (3) 8 oz packages of cream cheese, VERY soft
 1 cup full fat sour cream, at room temperature
 3 large eggs + 2 egg yolks, at room temperature
 1 and 1/2 cups granulated sugar
 3 tablespoon all-purpose flour
 1 1/2 teaspoons vanilla extract
 1/4 cup fresh lemon juice
 8 ounces white chocolate, chopped, melted and slightly cooled
 For the Fresh Raspberry Swirl:
 3/4 cup fresh raspberries
 3 tablespoons granulated sugar
 For the Whipped Cream:
 1 cup heavy cream
 1/4 cup confectioners' sugar
 1 teaspoon vanilla

Instructions
1. Prepare the pan:
2. Preheat oven to 325 degrees (F). Wrap a 9" springform pan VERY well in
multiple layers of heavy-duty tin foil; lightly grease the pan with non-stick
spray, and set aside.
3. For the Oreo Crust:
4. Add the Oreo cookies to the body of a small food processor or blender and
pulse until the cookies are fine crumbs. Stir in the melted butter, mixing
well to combine. Dump the mixture into the prepared pan, pressing the
crust down firmly and slightly up the sides. Set aside.
5. For the White Chocolate Cheesecake Filling:
6. Beat the softened cream cheese and sour cream in a blender until
completely smooth. Add in the eggs, egg yolks, and sugar; pulse until well
combined. Add in the flour and vanilla and pulse for another 30 seconds, or
until the flour has completely disappeared into the batter. Don't over mix!
Using a rubber spatula, fold in the lemon juice and melted white chocolate,
stirring gently until combined. Pour the filling into the prepared crust,
spread evenly, and smooth the top with a rubber spatula. Top with the
raspberry swirl. Place the springform pan into a large baking pan (with high
sides) and fill the pan halfway with hot water; this is your water bath (see
post if you need more information on this). Place cheesecake in preheated
oven and bake for 1 hour and 30 minutes. Turn the oven off and let the
cheesecake sit for 45 minutes inside the oven with the door shut. The
cheesecake should be still slightly wiggly in the center. Remove from oven
and gently run a knife around the edge of the cake, loosening any bits that
may have gotten stuck while baking. Allow cheesecake to rest on the
counter for 30 minutes before covering with plastic wrap and refrigerating
for at least 6 hours. When ready to eat, simply slice, top with a dollop of
whipped cream, and serve!
7. For the Raspberry Swirl:
8. In a small food processor or blender, puree the raspberries until completely
smooth. Press the mixture through a fine mesh strainer, discarding seeds
and pulp. Stir in the granulated sugar. Spoon the raspberry mixture on top
of the unbaked cheesecake, a few dollops at a time. Use a skewer to swirl
the mixture as much or as little as you'd like. Bake cheesecake as directed
above.
9. For the Whipped Cream:
10. Place the heavy cream in a stand mixer fitted with the whisk attachment
and beat on medium-high until semi-stiff peaks begin to form. Reduce the
speed to low and add in the confectioners' sugar and vanilla and beat for
another minute or so. Dollop on top of cheesecake slices right before
serving, or place in the refrigerator until needed. Keeps for 48 hours.

Crème Brûlée Cheesecake

FOR THE CRUST

 35 gingersnaps* (1 and 3/4 cup crumbs)

 2 tablespoons sugar
 1/4 teaspoon salt
 5 tablespoons butter

FOR THE CHEESECAKE

 3 (8 ounce) packages cream cheese, room temperature

 1 and 1/3 cup sugar
 1 tablespoon vanilla bean paste**
 1/4 teaspoon salt
 1 and 1/2 cups heavy cream
 10 large egg yolks
 2-3 tablespoons superfine sugar,**** for torching
 raspberries, to garnish

Instructions

For the crust:

1. Preheat the oven to 350 degrees F. Prepare a 9-inch springform pan. Tear off an 18-inch square of
heavy duty aluminum foil. (Reynolds is best) Set the pan in the center of the square and carefully wrap
the foil up over the edges of the pan, crimping at the top so that it is secure. Repeat with a second
sheet of foil. Be very gentle so it doesn't tear. Repeat again with a 3rd sheet of foil.**
2. Use a food processor to pulse the gingersnaps into fine crumbs. Add 2 tablespoons sugar, 1/4 teaspoon
salt, and 5 tablespoons melted butter and combine.
 3. Press the crumbs into the bottom of the prepared pan. Use the bottom of a glass to press it into an even
layer. Don't do a side crust. (I'm usually very pro-side-crust, but it's hard to keep it from burning when
you are torching the sugar later.)
4. Bake at 350 for 10 minutes. Be careful not to tear the foil.
5. Remove from the oven and let cool while you make the filling.

For the cheesecake:

1. Lower the oven temperature to 325 degrees F.
2. In a large bowl or stand mixer, beat the cream cheese for 4 minutes, making sure to scrape the sides.
3. Add 1 and 1/3 cup sugar, vanilla bean paste, and 1/4 teaspoon salt, and beat for another 4 minutes,
scraping sides.
4. Meanwhile, add the cream to a small pot on the stove. Heat over medium low heat until it is warm.
You don't want it to bowl.
5. While that is heating up, crack 10 egg yolks into a mixing bowl. (Save the egg whites for something
else!)
6. Beat the egg yolks for about 2 minutes, until they are pale.
7. Pour the heated cream through a fine mesh strainer into a large pourable glass measuring cup (or
anything that pours).
8. While the beaters in the egg yolks are on, slowly add the warm cream. If you are not mixing while you
do this, the eggs will curdle. Enlist help if you can. Don't try to take a photo during this step. I'm just
watching out for you.
9. Once all of the hot cream has been incorporated with the egg yolks, it's time to slowly pour that into
the cream cheese mixture. I find this is easiest to do from a pourable measuring cup, but if you are
dexterous enough to do it from the mixing bowl then go for it.
10. Beat the cream cheese and slowly pour in the egg-cream mixture. Make sure you scrape the sides and
get out all the lumps. The batter will be pretty thin.
11. Transfer the foil-wrapped crust into a large high-sided skillet, or a roasting pan.
12. Pour the batter into the gingersnap crust, forming an even layer on top.
13. Fill the skillet or roasting pan with HOT water from the tap. You want the water to go at least halfway
up the pan of the cheesecake.
14. Carefully transfer the water bath to the oven.
15. Bake at 325 for about 1 hour and 35 minutes. You will know it is done when it is mostly set in the
center and doesn't jiggle too much when you shake it. (some movement is ok--it will continue to set as
it cools. It just shouldn't be liquidy.) If the cheesecake starts to brown, turn off the oven.
16. At this point you can either crack the door of the oven and let the cheesecake come to room
temperature inside the oven. I removed the cheesecake but left it in the water bath for a couple hours
so that there wasn't a drastic change in temperature.
17. When the cheesecake is mostly cool, remove from the water bath, and remove the foil. Cover the
cheesecake with plastic wrap and refrigerate for at least 3 hours or preferably overnight.
18. When you are ready to serve, remove the plastic wrap and carefully loosen the sides of the pan. I
didn't use a knife, just release the spring very slowly.
19. Sprinkle about 2 tablespoons superfine sugar all over the top of the cheesecake. (Or just the portion
you plan to eat. Once the crunchy topping is refrigerated, it doesn't stay hard)
20. Use the torch to caramelize the sugar. See photos. This can take several minuets if you are doing the
whole cheesecake. Keep the torch moving at all times. The sugar is caramelized when it just starts to
bubble and smoke.
21. Let sit for a minute for the sugar to harden.
22. Garnish with fresh raspberries.
 23.

Recipe Notes
*You don't have to use gingersnaps! You can use 1 and 3/4 cup graham crackers crumbs or Nilla Wafer
crumbs.
**You can also use 1 vanilla bean. Scrape the pod and add it to the cream cheese mixture. Throw the
remaining bean in with the cream when you cook it, so that you soak up all the flavor.
***The foil is to keep your cheesecake dry since it will be baked in a water bath. I know 3 layers may seem
excessive, but talk to me when you spend half a day making your precious cheesecake and you end up with a
soggy crust. Trust me, it's worth the cost of the foil!
****You don't have to buy special sugar, you can just throw some regular sugar into the blender or food
processor for 30 seconds or so. Smaller granules help the sugar melt faster when you are torching it. Regular
sugar will still work fine though. I've tried both.

BROWNIE BOTTOM COOKIE DOUGH

CHEESECAKE
NGREDIENTS
 1/3 cup milk chocolate chips
 1 tsp vegetable oil
 BROWNIE LAYER:
 1 stick unsalted butter at room temperature (1/2 cup)
 3/4 cup semi-sweet chocolate chips
 1 cup granulated sugar
 2 eggs
 1/4 cup milk
 1 cup all-purpose flour
 CHEESECAKE LAYER:
 18 oz cream cheese (2 - 8oz bricks and 1/4 of another 8oz brick), softened to room
temperature
 3/4 cup granulated sugar
 3 eggs room temperature
 1 tsp vanilla extract
 1/2 cup sour cream or greek yogurt
 COOKIE DOUGH LAYER:
 1 stick unsalted butter at room temperature (1/2 cup)
 1/2 cup granulated sugar
 1/2 cup brown sugar
 1/2 cup sweetened condensed milk
 3/4 tsp vanilla extract
 1 cup flour
 1/2 tsp salt
 1 cup mini chocolate chips
Order Ingredients

Powered by Chicory

INSTRUCTIONS
1. BROWNIE LAYER:
2. Preheat oven to 350 degrees F. Line bottom of a 9" springform pan with parchment paper
and spray paper and sides of pan with cooking spray (I use a baking spray, but you could use
regular spray and lightly dust with flour instead).
3. In a small saucepan, melt butter and chocolate until smooth, over low heat, stirring often.
4. Turn off heat and whisk in sugar. Set aside to cool for 5-10 minutes, stirring often.
5. To a mixing bowl, add in melted chocolate mixture, milk and eggs, whisking quickly so the
residual heat doesn't cook the eggs.
6. Use a wooden spoon to stir in flour until just combined. Pour batter into prepared pan in an
even layer, and bake for 25 minutes.
7. CHEESECAKE LAYER:
8. Remove brownie pan from the oven and set aside.
9. Reduce oven temperature to 325 degrees F.
10. Using a stand mixer (or hand mixer), beat all cheesecake ingredients together until mixture
is smooth. Take care not to mix too quickly, or air bubbles will form.
11. Pour cheesecake batter over brownie layer in pan.
12. Bake for 50 minutes, until center is slightly jiggly (or when an instant read thermometer
inserted into the center reads 150.
13. Remove from oven and cool at room temperature, with the pan on a wire rack for 30
minutes to 1 hour.
14. Place pan in the refrigerator for 4 hours, or overnight to chill and firm up to that amazing
cheesecake consistency.
15. COOKIE DOUGH LAYER:
16. In a stand mixer (or hand mixer), cream together butter and both sugars on MED-HIGH
speed until light and fluffy.
17. Beat in sweetened condensed milk and vanilla extract.
18. Beat in salt and flour. Stir in mini chocolate chips.
19. Use an offset spatula to gently spread cookie dough over the top of the cooled cheesecake.
20. This is done most easily when the spring has been undone and the cheesecake is free from
the sides of the pan.
21. If you can't spread the cookie dough, gently press pieces together to "spackle" the coo kie
dough onto the cheesecake.
22. FINISH THE CHEESECAKE:
23. Microwave milk chocolate chips and vegetable oil in 30 second bursts (stirring each time),
until nearly melted. Stir to melt remaining lumps.
24. Drizzle melted chocolate over the top of the cheesecake.
25. To slice, use a long, thin knife. Dip knife blade into very hot water, shake off excess and slice
carefully. Between each slice, use a paper towel to wipe off cake crumbs and reside, then dip
knife into the hot water again before slicing.

Strawberry Dulce De Leche Ice Cream Pie

CRUST

1 1/4 cups (168g) Backer’s Corner Graham Cracker crumbs

2 tbsp (26g) Baker’s Corner Sugar
1 tsp Stonemill Ground Cinnamon
6 tbsp (84g) Countryside Creamery Salted Butter, melted

DULCE DE LECHE LAYER

1/2 cup (120ml) Countryside Creamery Heavy Whipping Cream, cold

1/4 cup (29g) Baker’s Corner Powdered Sugar
1/3 cup (94g) dulce de leche

STRAWBERRY ICE CREAM LAYER

1 lb strawberries, washed with stems removed

2 tbsp (30ml) water
1/4 cup (29g) Baker’s Corner Powdered Sugar
1 1/2 tbsp Baker’s Corner Cornstarch
3/4 cup (180ml) Countryside Creamery Heavy Whipping Cream, cold
6 tbsp (44g) Baker’s Corner Powdered Sugar
3/4 cup (180ml) Baker’s Corner Sweetened Condensed Milk
2-4 drops red food color

W H IP P E D C R E A M T O P P IN G

3/4 cup (180ml) Countryside Creamery Heavy Whipping Cream, cold

6 tbsp (43g) Baker’s Corner Powdered Sugar
1/2 tsp Stonemill Vanilla Extract
Dulce de leche, to drizzle
Strawberries, cut in half

DI RE CT I O NS :

1. Grease a 9-inch pie pan and preheat oven to 325°F (163°C).

2. Combine graham cracker crumbs, sugar, cinnamon and melted butter in a medium bowl and mix until
combined.
3. Press the crumb mixture evenly into the bottom and up the sides of the pie pan, then bake for 8-10
minutes. Set aside to cool.
4. For the dulce de leche layer, add the heavy whipping cream and powdered sugar to a large mixer bowl
fitted with the whisk attachment and whip until stiff peaks form.
5. Add about half of the whipped cream to the dulce de leche and carefully fold together until combined.
6. Add the remaining whipped cream and carefully fold together until well combined.
7. Pour the dulce de leche filling into the pie crust and spread into an even layer.
8. Add a single layer of sliced strawberries on top of the dulce de leche layer, then place in the freezer.
9. Add about 1 1/2 cups of halved strawberries to a food processor and puree until smooth. You should
end up with about 3/4 cup of strawberry puree. Add the water to strawberry puree.
10. Combine the sugar and cornstarch in a saucepan, then stir in the strawberry puree.
11. Cook over medium heat, stirring constantly, until mixture thickens and comes to a boil, about 10
minutes.
12. Allow to boil for 1 minute, then remove from heat and set aside to cool.
13. Add the heavy whipping cream and powdered sugar for the strawberry ice cream to a large mixer
bowl fitted with the whisk attachment and whip until stiff peaks form.
14. Add about half of the whipped cream to the sweetened condensed milk and carefully fold together
until combined.
15. Add the remaining whipped cream and carefully fold together until well combined.
16. Fold the cooled strawberry mixture into the sweetened condensed mixture, then spread evenly over
the strawberry slices.
17. Freeze the pie until firm, 4-5 hours or overnight.
18. To finish off the pie, add the heavy whipping cream and powdered sugar for the whipped cream to a
large mixer bowl fitted with the whisk attachment and whip until stiff peaks form.
19. Drizzle some dulce de leche over the pie, then pipe swirls of whipped cream around the edge. Top
with some halved strawberries, if desired. Freeze until ready to serve.

Read more at http://www.lifeloveandsugar.com/2017/07/14/strawberry-dulce-de-leche-ice-cream-

pie/#1TOMLySDgceDWpKG.99
CHOCOLATE CHIP COOKIE BOTTOMED
CHEESECAKE
I NG RE DI E NTS :

C H O C OL A T E C H I P C O O K I E B O T T O M

1/2 cup (112g) unsalted butter, room temperature

1/2 cup (72g) light brown sugar
3 tbsp (39g) sugar
1 egg
1 1/2 tsp vanilla extract
1 1/2 cups (195g) all purpose flour
3/4 tsp baking soda
1/4 tsp baking powder
1/4 tsp salt
1 1/4 cups (211g) semi-sweet chocolate chips

C H E E S E C A K E F I L L IN G

20 oz (565g) cream cheese, room temperature

1/2 cup (104g) sugar
5 tbsp (35g) natural unsweetened cocoa powder
1 tsp vanilla extract
1/4 cup (42g) semi sweet chocolate chips, melted
1 1/4 cups (300ml) heavy whipping cream, cold
1/2 cup + 2 tbsp (73g) powdered sugar*
1 cup (100g) chopped chocolate chip cookies
Additional cookies, for edges**

C H O C OL A T E W H IP P E D C R E A M

3/4 cup (180ml) heavy whipping cream, cold

1/4 cup (29g) powdered sugar
3 tbsp (21g) natural unsweetened cocoa powder
1/2 tsp vanilla extract
Mini chocolate chips, optional

DI RE CT I O NS :

1. To make the cookie bottom, preheat the oven to 350°F (176°C). Place parchment paper in the bottom
of a 9 inch springform pan and grease the sides.
2. Cream the butter and sugars together until light and fluffy, about 3-4 minutes.
3. Mix in egg and vanilla extract until combined.
4. In a separate bowl, combine the flour, baking soda, baking powder and salt.
5. Add the dry ingredients to the butter mixture and mix until well combined.
6. Stir in the chocolate chips. The cookie dough will be thick.
7. Press the dough evenly into the springform pan.
8. Bake for 16-18 minutes or until the edges are slightly golden.
9. Remove from oven and allow to cool completely in the pan.
10. To make the cheesecake filling, add the cream cheese, sugar and cocoa powder to a large mixer bowl
and beat until well combined and smooth.
11. Add the vanilla extract and melted chocolate and mix until well combined. Set aside.
12. In another large mixer bowl, add the heavy whipping cream and powdered sugar. Whip on high
speed until stiff peaks form.
13. Add about 1/3 of the whipped cream to the cream cheese mixture and fold carefully to combine.
14. Add the remaining whipped cream and fold carefully until well combined.
15. Add the chopped cookies and fold to combine.
16. To put the cheesecake together, first add chocolate chips cookies around the sides of the pan, sitting
on top of the edge of the cookie bottom. If you have trouble getting them to stand up, spoon small
amounts of cheesecake filling up against the cookies to help keep them in place.
17. Add the remaining cheesecake filling and spread into an even layer.
18. Refrigerate cheesecake until firm, 5-6 hours or overnight.
19. To finish off the cheesecake, make the chocolate whipped cream. Add the heavy whipping cream,
powdered sugar, cocoa powder and vanilla extract to a large mixer bowl and whip on high speed until
stiff peaks form.
20. Remove the cheesecake from the springform pan and pipe swirls of whipped cream around the edge.
21. Top the cheesecake with additional cookies and mini chocolate chips.
22. Refrigerate cheesecake until ready to serve. Cheesecake is best for 3-4 days.

* It may be tempting to reduce the amount of powdered sugar, but it’s important not to. It stabilizes the
whipped cream and without it you will likely have a thinner consistency cheesecake.
** I used Mini Chips Ahoy Cookies