I’m sure you’ve had those glorious cheesecakes at fancy restaurants that are so creamy that you positively squeal with excitement as your fork just slides down the velvety silky layers.The ganache is congealed on top of the layers as if to announce the revival of the original cheesecake. That congealed ganache truly is everything in a chocolate cheesecake. I did it all in this dessert. I didn’t bake it at all, and so I’m admittedly quite blown by this masterpiece and so are a lot of the friends whom I shared this with because trust me you don’t want to be the only one around this. This no bake Nutella devil cake is pretty explosive. It would be a sin to just stare at it and not pick up that darned fork already smeared with a bit of that mousse and take the plunge. But you must. You really must. This is food porn!
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I have a ridiculous sweet tooth. After this NO BAKE monstrosity that I built over the weekend, I want to pull it out. No-bake desserts make me anxious because they are always ready. Every step is ready. Every layer of cake daring me to break rules. I’ve swooped up some of that luscious custard, licked the whipped cream off my finger and munched on the graham crackers bloodied from the raspberries. Nothing was left untasted.
But can we just appreciate the beautiful layers? The simple, elegant look of this cake is everything. And it could not be easier. It’s no-bake but tastes so decadent. The raspberry seeds speckling the cake adds just the right pinkish tinge to the cream. It’s the time of year where you need to put a fancy creamy dessert on your table!
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Pumpkin Pie is a classic fall dessert. But what do you say to a pumpkin pie truffle? I say yes! It’s really the most delicious little bites of fall that you will giddily munch on. The pumpkin pie filling comes together in no time. And can I tell you a secret? This was my first time playing with chocolate. And when I say playing, I mean tempering. That evil process always seemed so intimidating. But when the chocolate set within minutes of coating the pumpkin pie filling, I knew I had it down.
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Excuse the poor photography but Holy Guac! This bread is the best pumpkin bread I have come up with. I absolutely love it when I am able to create a recipe that gives me the best results. This one came out so perfect, it would give coffee places a run for their money any day. A layer of cream cheese or rather cheesecake swirls between the batter. It adds a tart flavor that balances out the sweetness of the bread. And of course the pumpkin flavor in this is amazing. Perfectly spiced, perfectly moist, this bread is perfect with coffee!
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Tis the season…. for PUMPKINS! Holy Guacamole. Excuse me but these are the best cinnamon rolls I have ever had and made. Because it’s pumpkin season AND because I have never made a pumpkin recipe, I had to make these. Everything from the soft dough, to the caramelized filling, to the candied pecans to the cream cheese topping is beyond perfect! I specially love the addition of the candied pecans in this. It adds a delicious crunch to the whole affair.
I took two-day old rolls to work for some coworkers to try and in the words of one “mother eff.” Hey he said that, not me. So get on with it! Making them in a skillet is even better because the caramelized filling runs at the bottom of the pan and sticks like glue. So basically once you’re done eating the rolls, you’ll be scraping the gooey filling off the skillet. I licked it clean. Yep.
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A lot of the foods that I have lately started to make have been inspired by the restaurants I visit. And why not? Isn’t it the best when you recreate something you had at a restaurant at home and make it even better?
I have had chocolate cream pie quite a few times, but all were, for lack of a better word, forgettable. None have stood out until I indulged in this one at a gastropub in Pasadena. The flavors were so complex and not typical of a chocolate cream pie by any means. So when I sought out to replicate the dessert at home, I went with my own taste and gut feeling. And I am totally bragging here but this is every bit as delicious as the one I had, if not more. The chocolate custard is mildly sweet and rich and definitely the star of the pie that I make using a graham cracker crust. The whipped cream is not optional. It is a must! It adds a cool, sweet, fluffy touch to the whole affair, so definitely do not skip out or skimp on it. You will absolutely love this!
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Yes, that is right! A potato chip cake! Layers of sweet whipped cream sandwiched between crushed potato chips. i know I know this sounds really odd, but just trust me on this! It tastes delicious and ridiculously simple to make!
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There are so many things I appreciate about homemade baked goods. An all-butter crust is definitely one of them. A crust that does not smell of butter is just disappointing. In short, store-bought Pop-Tarts make me sad. So naturally when I made Pop-Tarts at home, I was drooling over the whole shebang: the buttery crust, the amazing fillings, the glaze, all of it.
These homemade Pop-Tarts only takes extra time if you make the blueberry sauce from scratch like I do but you can totally use store-bought blueberry preserves or not use blueberry filling at all. Just pick your favorite and stick with it. I love a fruity option even though cinnamon-brown sugar Pop-Tart is my favorite. Nutella for my brother! I hope you try them and obsess over how amazing they smell too!
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You know sometimes you make those desserts that you promise you will only take a bite off of but end up scarfing down? Yep this churro ice cream sandwich is it! But then again it is coated in cinnamon sugar. It is loaded with a healthy scoop of salted caramel truffle ice cream. It is so visually exciting. What can you do? It’s you against this glorious thing in front of you.
If you’re more into visuals, check out how I make this!
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