No Bake Nutella Cheesecakes

INGREDIENTS: For the Crust 12 Oreo Cookies, crushed into crumbs 3 tablespoons unsalted butter, melted For the Filling 1 (8 ounce) package cream cheese, softened 2/3 cup Nutella 1 teaspoon pure vanilla extract 1 (8 ounce) tub frozen whipped topping, thawed For the Garnish whipped topping, optional chocolate shavings, optional toasted, chopped hazelnuts, optional DIRECTIONS: 1. In a medium bowl, stir together the Oreo cookie crumbs and melted butter. Evenly divide the crumbs between your individual serving dishes and press into the bottoms of the dishes to form a crust layer. 2. In a large bowl, with an electric mixer, beat the cream cheese and Nutella until smooth. Add vanilla and mix to combine. Using a rubber spatula, fold in the whipped topping until well blended and no streaks remain. 3. Evenly pipe or spoon the filling into individual serving dishes. Cover with plastic wrap and refrigerate for at least 2 hours before serving. 4. If desired, garnish with additional whipped topping, chocolate shavings, and/or toasted, chopped hazelnuts. NOTES: - I have not tried this recipe using fresh whipped cream, so I cannot attest to the results. Prop Note The small glass bowls were purchased from Pier 1. Spoons are from Ikea. mybakingaddiction.com

Peanut Butter "Cheese Ball"

Ingredients: 1 package (8 ounces) cream cheese, at room temperature 1 cup powdered sugar 3/4 cup creamy or chunky peanut butter (not all-natural) 3 tablespoons packed dark brown sugar 1 1/2 cups (9 ounces) NESTLÉ TOLL HOUSE Semi-Sweet or Milk Chocolate Morsels OR ¾ cup each chocolate & butterscotch morsels Graham cracker sticks and/or apple slices Directions: BEAT cream cheese, powdered sugar, peanut butter and brown sugar in large mixer bowl until blended. Spoon onto a large piece of plastic wrap; bring up all four corners and twist tightly (should form a ball shape). FREEZE for 1 hour 30 minutes or until firm enough to keep its shape. Place morsels in flat dish. Remove plastic wrap from ball and roll ball into morsels to completely cover (you may find it necessary to press morsels into ball). PLACE ball on serving dish; cover and freeze for 2 hours or until almost firm. (Can be made ahead. If frozen overnight, thaw at room temperature for 20 to 30 minutes before serving.) Serve with graham cracker sticks and apple slices for dipping or spreading.

IRISH CAR BOMB CUPCAKES

yield: 24 cupcakes prep time: 40 minutes cook time: 17 minutes total time: 1 hour INGREDIENTS: For the Cupcakes: 1 cup Guinness stout 1 cup unsalted butter, at room temperature ¾ cup Dutch-process cocoa powder 2 cups all-purpose flour 2 cups granulated sugar 1½ teaspoons baking soda ¾ teaspoons salt 2 eggs 2/3 cup sour cream For the Whiskey Ganache Filling: 8 ounces bittersweet chocolate 2/3 cup heavy cream 2 tablespoons butter, at room temperature 2 teaspoons Irish whiskey For the Baileys Frosting: 2 cups unsalted butter, at room temperature 5 cups powdered sugar 6 tablespoons Bailey's Irish Cream DIRECTIONS: 1. To Make the Cupcakes: Preheat oven to 350 degrees F. Line 24 cupcake cups with liners. Bring the Guinness and butter to a simmer in a heavy, medium saucepan over medium heat. Add the cocoa powder and whisk until the mixture is smooth. Cool slightly. 2. Whisk the flour, sugar, baking soda and salt in a large bowl to combine. Using an electric mixer, beat the eggs and sour cream on medium speed until combined. Add the Guinness-chocolate mixture to the egg mixture and beat just to combine. Reduce the speed to low, add the flour mixture and beat briefly. Using a rubber spatula, fold the batter until completely combined. Divide the batter among the cupcake liners. Bake until a thin knife inserted into the center comes out clean, about 17 minutes. Cool the cupcakes on a rack. 3. To Make the Whiskey Ganache Filling: Finely chop the chocolate and transfer it to a heatproof bowl. Heat the cream until simmering and pour it over the chocolate. Let it sit for one minute and then, using a rubber spatula, stir it from the center outward until smooth. Add the butter and whiskey and stir until combined. Let the ganache cool until thick but still soft enough to be piped. 4. To Fill the Cupcakes: Using a 1-inch round cookie cutter (or the bottom of a large decorating tip), cut the centers out of the cooled cupcakes, going about two-thirds of the way down. Transfer the ganache to a piping back with a wide tip and fill the holes in each cupcake to the top. 5. To Make the Baileys Frosting: Using the whisk attachment of a stand mixer, whip the butter on medium-high speed for 5 minutes, scraping the sides of the bowl occasionally. Reduce the speed to medium-low and gradually add the powdered sugar until all of it is incorporated. Add the Baileys, increase the speed to medium-high and whip for another 2 to 3 minutes, until it is light and fluffy. 6. Using your favorite decorating tip, or an offset spatula, frost the cupcakes and decorate with sprinkles, if desired. Store the cupcakes in an airtight container. (Recipe adapted from Smitten Kitchen)

CHOCOLATE FONDUE CUPS

INGREDIENTS • 1 1/2 cups semi-sweet chocolate pieces • 2/3 cup heavy cream • 2 tbsp. honey • 1 tsp. vanilla extract • 1 pkg. (10 ounces) Pepperidge Farm® Puff Pastry Shells, prepared according to package directions • Assorted fresh fruit (strawberries, banana slices, kiwi slices, pineapple chunks and grapes)

DIRECTIONS 1. Heat the chocolate pieces, heavy cream and honey in a 2-quart heavy saucepan over low heat until the mixture is melted and smooth, stirring occasionally. Remove the saucepan from the heat. Stir in the vanilla extract. 2. Spoon 1/4 cup chocolate mixture into each pastry shell. Serve with the fruit for dipping. 3. Recipe Note: You can serve the fruit with skewers or toothpicks to make dipping easier. 4. Easy Substitution: You may substitute orange, coffee or raspberry-flavored liqueur for the vanilla extract in this recipe. 5. Easy Substitution: Some other ideas for dipping include marshmallows, pretzel sticks, dried fruit and/or your favorite Pepperidge Farm® cookies

Nutella and Chocolate Fondue

You will need: > 1 tbsp. Nutella > 1 (11.5 oz.) bag of semi-sweet chocolate chips > 1 cup heavy whipping cream > Any and all yummy sweets you would like to dip in your Nutella chocolate Here are a few ideas: Strawberries Pineapple Pound cake Brownies Marshmallows Cookies

1. First thing you need to do is melt your chocolate in a small saucepan on your stove. I know it seems strange, but your fondue pot won't get hot enough to melt your chips, it will only keep your melted chocolate warm. Heat your heavy cream on low and slowly pour in your chocolate chips, stirring constantly so they don't burn. When all of your chips are melted stir in your Nutella. 2. Pour your chocolate into your fondue pot and ENJOY! Thegingerbreadblog.com

Cherry Chocolate Fruit Dip

16 oz. cream cheese (2 bars) 3/4 cup heavy cream 2/3 cup sugar 10 oz. jar maraschino cherries, drained (save the juice) 5 T. maraschino cherry juice 4.4 oz. chocolate bar 4.4 oz white chocolate bar 1 tsp. vanilla 1/2 tsp. almond extract dipping fruit (bananas, apples, pineapple, etc.)

Directions: Dump the cherries in a food processor, and pulse until well chopped. Break up the chocolate bars, add to the food processor and pulse just until the chocolate is chopped to small chunks. Don't over-pulse the chocolate, you want small chunks. Set the chocolate/cherry mixture aside and pull out another bowl. In that bowl, combine your sugar, cream cheese, and heavy whipping cream. Mix well. Add the vanilla, almond extract, cherry/chocolate mixture, and finally the cherry juice. Mix well. Chill and serve with your favorite fruits (apples, bananas, strawberries, pineapple, etc.)

Death by Chocolate

Serves: 24 Cooking Time: 2 hr What You'll Need: • 1 (19- to 21-ounce) package brownie mix, batter prepared according to package directions • 1/4 cup coffee-flavored liqueur (see Options) • 2 (3.9-ounce) packages instant chocolate pudding, prepared according to package directions • 8 (1.4-ounce) chocolate-covered toffee candy bars (such as Skor or Heath), coarsely crushed • 1 (12-ounce) container frozen whipped topping, thawed

What To Do: 1. Preheat oven and bake brownie batter in a 9- x 13-inch baking pan according to package directions; allow to cool completely. 2. Use a fork to prick holes in top of cooled brownies; drizzle with coffee liqueur. 3. Break up brownies into small pieces. Coarsely crush candy bars in a food processor or by gently tapping the wrapped bars with a hammer. Place half the brownies in bottom of a trifle dish or large glass serving bowl. Cover with half the pudding then one-third of the crushed candy and half the whipped topping. Repeat layers and top with the remaining crushed candy. 4. Cover and chill at least 2 hours before serving. Refrigerate any leftovers. Options Instead of coffee liqueur, you can use a mixture of 1 teaspoon sugar and 1/4 cup leftover black coffee, or leave out the coffee flavoring entirely.

Quick and Easy Chocolate Mousse

Ingredients • 1 (14 oz.) can Eagle Brand® Low Fat Sweetened Condensed Milk • 1 cup cold water • 1 (4-serving size) package chocolate instant pudding mix • 1 (8 oz.) container frozen light whipped topping, thawed

Instructions • WHISK sweetened condensed milk and water in large bowl. Add pudding mix. Whisk 2 minutes or until well blended. Chill 5 minutes. • FOLD in whipped topping. Spoon into serving dishes. Chill. Garnish as desired.

Chocolate Chocolate No Bake Cheesecake Pie

Yield: 1 fluffy pie of awesomeness that you will NOT want to share 1 pre-made Oreo chocolate pie crust (or make your own) One 8 oz. tub of Kraft Philadelphia milk chocolate cream cheese spread, softened 1/2 cup granulated sugar 1 teaspoon vanilla extract One 8 oz. tub of thawed Cool Whip

Mix the milk chocolate cream cheese spread, vanilla extract and granulated sugar until smooth. Fold in the Cool Whip until just incorporated - don't over mix. Pour this creamy chocolate cheesecake mixture into the pie shell, sprinkle with mini chocolate chips and refrigerate for at least two hours. Have Hershey's syrup or hot fudge on hand to garnish.

Chocolate Afternoon Delight

Serves: 6 Chilling Time: 4 hr Ingredients • 1 cup mini chocolate chips (semi-sweet) • 1/2 cup sugar • 8 ounces tub Cool Whip non-dairy topping • 1/3 cup milk • 1 (8-ounce) package cream cheese, softened • 1 Oreo pie crust (6-ounce) package (see directions for any necessary baking) • 1 teaspoon vanilla extract • 1/2 cup chopped walnuts • 1/3 cup cocoa powder

Instructions 1. Beat softened cream cheese, sugar, cocoa powder, milk and vanilla extract until fluffy. 2. Mix in 1/4 cup of nuts and 1/4 cup of small chocolate chips in with pie mixture. 3. Spoon mixture into an Oreo cookie crust. Spread Cool Whip topping over the pie mixture, forming slight mound. 4. Garnish top of pie with remaining nuts and mini chocolate chips (if desired). 5. Refrigerate 2 to 4 hours and serve.

Chocolate Mousse

Ingredients • 2 cups heavy cream • 2 tablespoons sugar • 1/2 cup Hershey’s syrup in the can • 1 tablespoon sifted cocoa powder • Splash of crème de cocoa or amaretto Yields: 6 servings Preparation Whip the heavy cream and sugar together until stiff peaks form. Fold in the remaining ingredients. Chill for 1 hour to allow cream to set. Serve chilled. Buddy Velastro

Red Velvet Waffles with Cream Cheese Icing Drizzle

Red Velvet Waffles with Cream Cheese Icing Drizzle

Ingredients
• 1 box of red velvet cake mix
• Nonstick cooking spray
• For the Cream Cheese Icing Drizzle:
• 4 ounces cream cheese, one small block, softened
• 3/4 cup confectioner’s sugar
• 1/2 teaspoon vanilla
• Pinch of salt
• 1/4 cup milk
• For the Red Berry Salad:
• 2 cups strawberries, sliced
• 1 cup red raspberries
• 1/2 cup pomegranate seeds
• 1 tablespoon sugar
Yields: 8 waffles
Preparation
Preheat waffle maker to medium-high heat.
Prepare cake mix to package directions. Once waffle iron is hot, spray with cooking spray. Pour 2 cups (about half) of the cake batter into the waffle iron. Cook 5 minutes; carefully remove from the waffle maker.
For the cream cheese drizzle, cream together cream cheese, sugar, vanilla and salt into a bowl. Slowly whisk in milk. Set aside.
Mix together all ingredients for the red berry salad in a small bowl.
Top each waffle with a heaping spoonful of red berry salad and a drizzle of cream cheese.

The Brownie Waffle

The Brownie Waffle
Ingredients
• 1 box brownie mix
• 2/3 cup vegetable oil
• 2 eggs
• For variety, add raisins, walnuts, boozy berries, warm caramel, hot fudge or whipped cream.
Yields: Makes 4 brownie waffles
Preparation
Preheat waffle maker to medium-low.
Prepare brownies according to mix directions, omitting any water or milk. Pour 1/2 cup of the mixture per square in the waffle maker. Bake for 10 minutes.
Once baked, open waffle maker and turn off the heat. Let brownies sit until slightly cool, about 3 minutes
Serve alone or with a scoop of ice cream.

60-SECOND CHOCOLATE MOUSSE

60-SECOND CHOCOLATE MOUSSE

Serves 4
6 oz semisweet chocolate chips
1 egg
1 cup heavy whipping cream
½ tsp vanilla extract

In a blender, place the chocolate chips, and add the egg and vanilla. Cover with the lid of the blender, and blend to mix thoroughly.

In a small, heavy-bottomed saucepan, heat the cream until it is very hot, but below the boiling point (little bubbles will form around the edges).

Adjust the blender speed to “high” – then add the hot cream by pouring it slowly through the hole in the lid. Blend until mixture is smooth.

Pour into wine glasses or attractive serving bowls; chill until firm

CHOCOLATE MARTINIS

DARK CHOCOLATE MARTINI
2 to 2 1/2 ounces, Stoli Vanil (vanilla infused vodka, made by Stolichnaya)
2 teaspoons (or to taste) Godiva Dark Chocolate Liqueur
3-4 ice cubes – cracked
chocolate shavings or curls for garnish
(shave the edge of a chocolate bar using a vegetable peeler)
In a pitcher or cocktail shaker, measure the vodka and chocolate liqueur. Add the cracked ice and shake vigorously or stir energetically. Strain into (preferably chilled) martini glass. Add a few curls of chocolate.
[NOTE: an easy way to mix this for a group, is to measure the vodka into a martini glass – pour one glassful for each serving over cracked ice in a pitcher or cocktail shaker, then add the desired amount of chocolate liqueur, shake or stir – then strain into individual glasses, garnish and serve.]

WHITE CHOCOLATE MARTINI
2 to 2 1/2 ounces, smooth (high quality) vodka
(may be Stoli Vanil, or other, unflavored vodka as preferred)
2 teaspoons (or to taste), Godiva white chocolate liqueur
about one teaspoon, heavy or whipping cream
3-4 ice cubes – cracked
a stemmed maraschino cherry for garnish
In a pitcher or cocktail shaker, measure the vodka, liqueur and cream over cracked ice. Shake or stir vigorously, then strain into (preferably chilled) martini glass. Add cherry for garnish.

Chocolate Éclair Cake

Chocolate Éclair Cake

Serves: 12

Ingredients

· 1 (14.4-ounce) box honey graham crackers (see Tip)

· 2 (4-serving) packages French vanillainstant pudding mix

· 3 cups milk

· 1 (12-ounce) container frozen whipped topping, thawed

· 1 (16-ounce) container ready-to-spread chocolate frosting

Instructions

1. Line bottom of an ungreased 9- x 13-inch baking dish with one-third of the graham crackers.

2. In a large bowl, whisk together pudding mix and milk; add whipped topping, stirring until mixture thickens.

3. Spread half the pudding mixture over graham crackers in baking dish. Repeat layers with one-third of graham crackers and remaining pudding mixture. Top with remaining graham crackers. Spread with chocolate frosting. Cover and chill 8 hours.

Tip

One box of graham crackers contains 3 individually wrapped packages of crackers. Use one package for each layer of this decadent dessert

Death by Chocolate

Serves: 24

Chilling Time: 2 hr

Ingredients

• 1 (19- to 21-ounce) package brownie mix, batter prepared according to package directions
• ¹/4 cup coffee-flavored liqueur (see Options)
• 2 (2.8-ounce) packages instant chocolate mousse, prepared according to package directions (see Options)
• 8 (1.4-ounce) chocolate-covered toffee candy bars (such as Skor or Heath), coarsely crushed
• 1 (12-ounce) container frozen whipped topping, thawed

Instructions

1. Preheat oven and bake brownie batter in a 9- x 13-inch baking pan according to package directions; allow to cool completely.
   
2. Use a fork to prick holes in top of cooled brownies; drizzle with coffee liqueur.
   
3. Break up brownies into small pieces. Coarsely crush candy bars in a food processor or by gently tapping the wrapped bars with a hammer. Place half the brownies in bottom of a trifle dish or large glass serving bowl. Cover with half the mousse then one-third of the crushed candy and half the whipped topping. Repeat layers and top with the remaining crushed candy.
   
4. Cover and chill at least 2 hours before serving. Refrigerate any leftovers.

Options

Instead of coffee liqueur, you can use a mixture of 1 teaspoon sugar and 1/4 cup leftover black coffee, or leave out the coffee flavoring entirely. And, instead of chocolate mousse, you can prepare two (4-serving) packages of instant chocolate pudding.

Chunky Cheesecake Brownies

Chunky Cheesecake Brownies

Ingredients:

1 (8 ounce) package cream cheese, softened 1/4 cup white sugar 1 egg 1 cup semisweet chocolate chips 1/4 cup butter

1 cup semisweet chocolate chips 1/2 cup white sugar 2 eggs 2/3 cup all-purpose flour 1/2 teaspoon baking powder 1/4 teaspoon salt

Directions:

1.	Preheat oven to 350 degrees F (175 degrees C). Grease a 9 inch square baking pan.
2.	Combine cream cheese with 1/4 cup sugar and 1 egg in a mixing bowl; beat until smooth. Stir 1 cup chocolate chips into the cream cheese mixture. Set aside.
3.	Fill a saucepan with water and bring to a boil. Turn the heat off, and set a heatproof mixing bowl over the water. In the mixing bowl, combine butter with the remaining cup of chocolate chips; stir until just melted and blended together. Stir in the remaining 1/2 cup sugar and 2 eggs, then sift together flour, baking powder, and salt; stir into chocolate until evenly blended.
4.	Pour half of the batter into the prepared baking pan. Spread the cream cheese mixture over the chocolate layer. Top with remaining chocolate mixture (this doesn't need to completely cover the cream cheese layer). Using a knife, swirl the top chocolate layer into the cream cheese to make a marble pattern.
5.	Bake in preheated oven at 350 degrees F (175 degrees C) for 25 to 30 minutes, or until top is crinkled and edges pull away from sides of the pan. Cool thoroughly. Cut into 12 to 16 squares. Store in the refrigerator or freeze.

Nutella Fudge Brownies

Yield: 12 brownies

Here’s what you’ll need:

1/2 cup Nutella spread

1 large egg

5 tablespoons all purpose flour

1/4 cup chocolate chips

Here’s how to make them:

1. Heat the oven to 350°F. Line a 12-cup mini muffin pan with paper or foil liners.

2. Put the Nutella and egg in a medium bowl and whisk until smooth and well blended. Add the flour and whisk until blended.

3. Spoon the batter into the prepared muffin tins (about 3/4 full) and sprinkle evenly with the chocolate chips.

4. Bake until a pick comes out with wet, gooey crumbs, about 12 minutes. Set on a rack to cool completely. Serve at room temperature.

Switch-Ins:
In place of the chocolate chips, switch in the following:
Chopped toasted nuts 1/4 cup

Chocolate Nut Bark

Chocolate Nut Bark

Ingredients:

• 2 cups semisweet, bittersweet or milk chocolate chips, melted (see Tip)
• 1 1/2 cups assorted nuts, such as hazelnuts, almonds and cashews, plus more for garnish

Preparation:

1. Line a rimmed baking sheet with foil. (Take care to avoid wrinkles.) Combine melted chocolate and nuts in a medium bowl. Scrape the mixture onto the foil and spread it into an approximate 12-by-9-inch rectangle. Sprinkle with additional finely chopped nuts, if desired. Refrigerate until set, about 20 minutes.
2. Transfer the bark and foil to a cutting board. Use a sharp knife to cut into 1 1/2-inch pieces.

Tips:

Tip: To melt chocolate, microwave on Medium for 1 minute. Stir, then continue microwaving on Medium, stirring every 20 seconds, until melted. Or place chocolate in the top of a double boiler over hot, but not boiling, water. Stir until melted.

EatingWell.com