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No-bake nutter butter nutella pie

No-bake nutter butter nutella pie
Happy Thursday, everyone! I’m Lauren from Lauren’s Latest and today I am thrilled to be a guest here on EatLiveRun! I was first introduced to Jenna and all her fabulous recipes on Tasty Kitchen. Yes, you read that correctly. Nutter Butter cookies AND Nutella all whipped up into a fabulous dessert that takes minutes to make. Above I mentioned that this takes minutes to make and it honestly does. No-Bake Nutter Butter Nutella Pie 8-10 servings Print this recipe! Ingredients: for the crust- 24 nutter butter cookies 1/4 cup butter for the filling- 2-8 oz. packages cream cheese, softened 3/4 cup granulated sugar 1 teaspoon vanilla 1/2 cup nutella 1/2 cup whipping cream Directions: Spray 9-inch pie plate with non-stick cooking spray and set aside. {1}Place nutter butter cookies into food processor and grind until they are fine crumbs. {2}Press into prepared pie plate. {3}For the filling, whip cream cheese and sugar together until well blended. {4}Pour into pie crust and smooth the top.

Chocolate Chip Cookie Dough Cheesecake Smooth, creamy, decadent cheesecake studded with sweet morsels of cookie dough and bursts of mini chocolate chips? All atop a chocolatey, buttery crust? Garnished with sweetened whipped cream and more chocolate chips? Oh baby, sign me up for a cookie dough cheesecake IV. Hands down one of the best cheesecakes I’ve ever tasted. P.S. One Year Ago: Cookie Dough Topped BrowniesTwo Years Ago: The Best French Bread Chocolate Chip Cookie Dough Cheesecake Note: this cheesecake, like any good, baked cheesecake, tastes best after being refrigerated overnight. Ingredients Crust: 4 tablespoons butter, melted 2 1/2 cups chocolate cookie crumbs (I like to use chocolate Teddy Grahams but you could use any chocolate wafer cookie or even Oreos) Filling: 4 (8-ounce) blocks cream cheese, softened to room temperature 1 cup sugar 4 large eggs 1 teaspoon all-purpose flour 1 teaspoon vanilla 1 cup sour cream (I used light and it worked just fine) Cookie Dough: Garnish: Directions For the cookie dough: For the crust:

GRANNY’S APPLE CRISP Every time I go to the grocery store, I think the same thing. “Jonna . . . you ding bat, why don’t you ever make yourself a grocery list!” Seriously, I can’t seem to get in that habit. I simply think my brain will remember the items I need. Don’t get me wrong, I don’t go completely clueless, I mentally check the fridge and cupboards before I go. What lecture? The lecture I’d get from my good husband, who thinks I buy way too much food, clothes and everything else. “Fix it up, Wear it out, make do, or do without!” That lecture. The kids and I have heard this lecture . . . more times than we can count. I had to do something with all the apples, and fast. See . . . this is what I made with those Apples, and it’s really good. This recipe is called Granny’s Apple Crisp, and it’s in the Worldwide Ward Cookbook. This crumble is the Shortbread type crumble and it’s really yummy! In fact it’s really difficult not to pick all the crumbs off the top . . . before you actually serve it. You will need:

Tiramisu Cheesecake Bars May 17, 2011 | Print | E-mail | Filed under cheesecake, chocolate, coffee Every Easter, I try to come up with a new dessert to serve the family. The first year we hosted, it was fruit tartlets. The second year, I believe it was Oreo truffles. After that, things get a little fuzzy and I can’t remember exactly what I made each year…but this year, it was these tiramisu cheesecake bars. I’m not going to lie, they take some time in the kitchen between all of the baking and cooling – but none of the steps are that hard, promise! For the sugar cookie crust: 2 3/4 cups flour1 tsp baking soda1/2 tsp baking powder1/2 tsp salt1 1/2 cups granulated sugar2 sticks unsalted butter, softened1 egg1/2 tsp vanilla extract Recipes for filling and topping adapted from here. For the filling: 2 (8 ounce) packages cream cheese, softened (I used reduced fat)1 (14 ounce) can sweetened condensed milk1 tbsp ground coffee or espresso2 tsp vanilla extract2 eggs1 cup dark chocolate chips For the topping: Leave a Reply

SugarBlog - Oh... Hey Dolly! I love Hello Dolly's. Love. If you do not know what a Hello Dolly is... let me explain. It is probably the best dessert bar ever.... buttery graham cracker crust with sweetened condensed milk, chocolate chips, butterscotch chips, coconut and walnuts... oooey, gooey goodness. This recipe is my version of a Hello Dolly... it's miniature and a little less maintenance.... Hey Dolly You will need: 1 package Pillsbury pie crust 1 can Eagle Brand sweetened condensed milk 1 cup Hershey's semi sweet chocolate chips 1 cup Hershey's butterscotch chips 1/2 cup Fisher crushed walnuts 1/2 cup shredded coconut 3 Tbsp Land O Lakes butter 2 graham cracker rectangles You will use a mini muffin pan and a 2 1/2 inch round cookie cutter to make the Hey Dolly's. 1 sheet of pie crust will make 22 mini pies :) Click HERE to see a little more detail on how to press the pie crust. Combine the walnuts, Eagle Brand milk, coconut, butterscotch chips and chocolate chips. This recipe is seriously so easy..... Oh my goodness.....

The Baker's Daughter: Polka dot cheesecake I saw someone wearing the greatest polka dot rain coat today and it inspired me to make this cheesecake. It needs to be refrigerated overnight so make sure you make it the day before you want to serve it. I find that popping it into the freezer for about 1/2 hour makes it a lot easier to cut. Crust 1 cup Graham crumbs 2 tbsp sugar ¼ cup melted butter Filling 16 oz softened cream cheese ½ cup sugar 2 eggs 2 oz dark chocolate, melted 1 tsp vanilla 2/3 cup sour cream Directions Preheat oven to 300 degrees F. Grease a 7 X 7 inch square pan and line it with parchment paper. In a small bowl, mix together the graham crumbs, sugar, cocoa, and melted butter and press into the pan. Beat cream cheese until smooth. Melt the 2 oz of dark chocolate in a bain marie (a bowl placed over a pot of barely simmering water), or in a microwave on low temperature. Pour the plain batter into the pan, smoothing out to the edges. Place in the oven and bake for 1 hour.

Peanut Butter Cup Trifle and the giveaway winner.... So who knew that my last trifle could illicit such joyous and hateful comments at the same time. Yikes. Guess it just shows that you can’t please everyone… I know I’ve made my fair share of gluttonous dishes but this one might top them all. A conversation on the phone between my hubby and I. John: “Hey honey, I’m at Costco do you need anything?” If I had to choose one dessert that I hope is in heaven…it might be this….and then maybe it would be calorie free. Now off to your treadmill because this beauty’s going to cost you… Ingredients 1 (9x13) pan of baked brownies, cut into 1 inch pieces 1 (5.1 ounce) package instant vanilla pudding 3 cups milk ½ cup creamy peanut butter 2 teaspoons vanilla 1 (8 ounce) container thawed Cool Whip, divided (or use homemade whipped cream) 20 peanut butter cups, crumbled (do not buy bite sized; you could get away with less...but why?) Instructions Combine pudding and milk. Notes

Cheesecake Stuffed Strawberries Cheesecake Stuffed Strawberries These cheesecake stuffed strawberries are the perfect dessert treat! Can I just say that I have died and gone to heaven. Cheesecake stuffed strawberries….how have I not made these before?! I’m serious. Making up the filling was a breeze too. Cheesecake Stuffed Strawberries Yield: 10 - 12 strawberries (depending on size) Prep Time: 10 minutes Cook Time: 0 minutes Total Time: 15 minutes Ingredients: 1 pound large strawberries 8 ounce block cream cheese – softened 3 – 4 tablespoons powdered sugar (depends on how sweet you want the filling) 1 teaspoon vanilla extract (or use almond, lemon, etc. ) Graham cracker crumbs Source: Inspired by pictures seen on Pinterest Directions: Rinse strawberries and cut around the top of the strawberry. Combine cream cheese, powdered sugar and vanilla with a mixer or by hand. You could also drizzle or dip strawberries in chocolate if desired. Enjoy!!!

Love and Olive Oil ? Chocolate Chip Cookie Dough Truffles Oh. My. God. If you could take perfection, roll it in a ball, and dip it chocolate, this would be it. I’m not joking here folks. I’d strongly advise you to put down the mouse and get your butt to the kitchen, stat. My apologies to the New Years’ resolution folk. The cookie dough itself is egg-free, and potentially dairy free AND vegan if you get picky about what you coat them with. Take it or leave it (but I strongly suggest you take it. Update: Since it was first posted in 2010, I’ve updated this recipe and included it in my new cookbook, The Cookie Dough Lover’s Cookbook (Quirk Books, 2012). You may also like...

Japanese Cheesecake There are cakes which look absolutely stunning and gorgeous on the outside, but when it comes to the taste, it disappoints, and you just wished that it tasted as good as it looks. I've had a lot of those experiences, and in fact, I think I've made a few of cakes like that myself! What I love about a good Japanese cheesecake is that while in appearance it resembles a humble (and perhaps, plain or boring?) sponge cake, but the minute you put it into your mouth, you want to close your eyes and go 'hmmmmmmmmmmmmm'. We all go through phases, don't we?! Right out of the oven...hmmmmm. Japanese Cheesecake Recipe from The Cookbook Chronicles300g cream cheese 45g unsalted butter 57g egg yolk (this equals to 3 yolks)20g sugar11g cornstarch150g milk95g egg white (3 egg whites)55g sugarUse an 18 cm (7 in) cake pan with a fixed bottomCut a strip of parchment that is 3 cm higher than the height of the cake pan. Preheat the oven to 180°C. In a large bowl, melt the butter over a double boiler.

No Bake Snickers Pie I adore Snickers. I try to be very, very good about only eating one once in a long while, though. The other day I was needed to make a quick pie and decided to try and make one that tasted like a Snickers bar. I whipped together the simple no-bake filling and folded in chopped snickers bars. No-Bake Snickers Pie 1 chocolate cookie pie crust or graham cracker pie crust (9-inch) 2 cups fresh whipped cream 1 can sweetened condensed milk 8 ounces cream cheese 1/4 cup dulce de leche, plus 1 tablespoon for drizzling 3 Snickers Bars, roughly chopped. Beat together the condensed milk, cream cheese and dulce de leche until completely smooth. In the mood for a baked pie? Rainbow Cake in a JarHomemade Nutella.

Caramel Apple Cheesecake Bars: My October Secret Recipe Club Entry | This month I was assigned to check out all the recipes at Delicious Existence and choose one to make my own, for this month’s Secret Recipe Club . The majority of Danielle’s recipes are raw, vegan or vegetarian, so there were tons of healthy options to choose from, but wouldn’t you know one of her desserts was just calling my name. Caramel Apple Cheesecake Bars looked and sounded like the perfect dessert for this brisk fall weather we’ve been having, so I began my baking adventure. I don’t have many of the ingredients in my kitchen that Danielle used in her original recipe, but I was able to substitute things from my own kitchen with great results. Caramel Apple Cheesecake Bars Ingredients Crust Ingredients 2 cups white whole wheat flour 1/2 cup brown sugar 1 cup butter, softened, but not melted Filling Ingredients 3 (8 oz) blocks cream cheese, softened 3/4 cup sugar 3 large eggs 1 Tablespoon Madagascar Bourbon Vanilla extract Apple Topping Ingredients 2 teaspoons ground cinnamon 1/4 cup sugar