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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.

SugarBlog - Cheesecake Stuffed Strawberries. What? Yes! Um... ok. Why didn't I think of this?!?!?! Of course you can hollow out a strawberry and stuff it full of cheesecake. Cheesecake Stuffed Strawberries Here's what you need: About 20 strawberries... this was a little over one carton for me. 8 oz pkg softened cream cheese 1/2 cup powdered sugar 1/2 tsp vanilla 1 sleeve of graham crackers 1/2 cup mini chocolate chips (optional) First you will want to wash the strawberries and cut off the tops. Now core them! A thin ended apple peeler.... And a small knife.... I liked the knife better! The easiest way to core the strawberries is to hold the entire berry in your hand (wrap your fingers around it) and literally just core out the center. Um... Now to make the filling.... Beat the cream cheese. Now to fill the strawberries!!! I didn't want to hurt my zip lock baggies feelings so I used one to crush the graham crackers in. Now fill the strawberries, leaving just a bit coming out the top... then sprinkle with graham cracker crumbs. So...... These were amazing!

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:

Rainbow Cake in a Jar I’ve always had a penchant for sunshine in a jar. Doesn’t the very phrase itself, “sunshine in a jar,” roll off your tongue and fill your mouth with magic? While I’ve never yet found myself a sunshine in a jar, I think we may have just concocted it in our kitchen tonight. In this simple recipe, a basic white cake is turned into a slew of bright colors, baked to perfection, then topped with a creamy white frosting. Cakes baked in jars can be topped with traditional metal canning lids and stored in the fridge for up to five days. Rainbow Cake in Jar 1 box white cake mix made according to package instructionsNeon food coloring in pink, yellow, green, turquoise, and purple3 one-pint canning jars1 can vanilla frostingRainbow sprinkles Preheat oven to 350 degrees. Scoop about 1/2 cups of cake batter into five small bowls. Spoon about 3 tablespoons of the purple batter into the bottom of each jar. For even more great desserts in a jar, check out our slideshow “Contain Yourself!

Quick Chicken and Gravy It’s been a busy week, one where quick and easy is the only hope of cooking dinner instead of doing takeout. A bag of frozen chicken tenderloins pulled from the freezer, steamed rice and whatever veggie might be on hand and dinner’s ready in about 30 minutes. Chicken tenderloinsButterFlourSalt/PepperMarjoram and Thyme tonight, because I’m out of Sage.Chicken Broth Melt enough butter to generously cover the bottom of a large saute pan. Heat until it’s just barely turning brown. Add the chicken and season with salt, pepper and herbs. Once the chicken is starting to brown, turn it over. Cook just another minute or two, stirring a bit. Sprinkle with enough flour to coat the chicken well. Stir until chicken is well coated, butter is absorbed and flour just starts to cook. Add 3 cups of chicken broth. And then stirring in Better Than Bouilion paste. Simmer over low heat until the chicken is completely done and the gravy is thickened. Serve over rice or mashed potatoes.

Cookies & Cream Cheesecake Cupcakes | Handle the Heat 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

Caramel Apple Pie Cupcakes « The Craving Chronicles It seems like once the weather cools down everyone wants to jump right into pumpkin season. Don’t get me wrong, I love pumpkin as much as anyone else, but to me September is apple season. I was thinking about how often apples get overshadowed by pumpkin a few weeks ago when my husband asked me if I wanted to attend a dinner party with some of his coworkers. “Hrmmm. Maybe…”, I said. “They asked us to bring some kind of food to share”, he said. It took me a while to decide on an approach for these cupcakes. Ultimately, I decided the best way to pack that punch of apple flavor into a cupcake was to use apple pie filling. I was apprehensive while putting these cupcakes together. In the end, they didn’t. They tasted approximately a million times better than I had imagined. I was hoping for good cupcakes, but these were amazing. Caramel Apple Pie Cupcakes Printable Recipe (Includes all sub-recipes) Makes about 24 cupcakes Ingredients Directions Pipe frosting on cupcakes. Apple Filling Like this:

Lasagna Cupcakes When Intelligentsia Coffee opened in Pasadena recently, I was intrigued the lasagna cupcakes they served. The cupcakes are made by Heirloom LA, a catering business. About the size of a muffin, a single lasagna cupcake was a delicious meal. After seeing how much my daughter enjoyed them (she ate my entire cupcake and I had to order a second one), I decided I had to try making them at home. After a bit of research, here is my method. The ingredients are fairly simple. Spray or wipe the cupcake tin with olive oil for prevent sticking and add a little flavor. Once you filled in the first layer, gently press another wrapper in, forming another cup. Once you've placed the second wrapper, repeat the filling as you see fit. A bit of Mozzarella cheese on top of it all. I baked them for 20 minutes at 375° F and then come out perfectly browned. If you remembered to use olive oil, they should slide out easily with top crispy and the wrapper moist and tender. The small cupcake size works well for us.

Glittering Lemon Sandwich Cookies If cookies can be cute, then I have found the cutest ones around! Melt in your mouth lemon cookies rolled in bright sanding sugar and sandwiched with a tart lemon filling in between. These cookies are so perfect for the Christmas season, they look like little ornaments. Just in time too because it is beginning to look at lot like Christmas here in central Indiana. Glittering Lemon Sandwich Cookies Printer Friendly Version For Cookies: 1 1/3 cups all-purpose flour2/3 cup cornstarch1/4 teaspoon salt2 sticks (1/2 pound) unsalted butter, softened1/2 cup confectioners’ sugar1 tablespoon grated lemon zest1 teaspoon vanillaColored sanding sugars For Filling: 1 cup confectioners’ sugar1 tablespoon grated lemon zest1 tablespoon fresh lemon juice2 tablespoons light corn syrup1/2 stick (4 tablespoons) unsalted butter, softened Directions: Make Filling and Sandwich Cookies: Source: The Gourmet Cookie Book Leave a Comment

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.

Rainbow Cake For Cake: 2 1/4 cups cake flour (9 ounces) 1 cup whole milk, at room temperature 6 large egg whites (3/4 cup), at room temperature 2 teaspoons almond extract 1 teaspoon vanilla extract 1 3/4 cups granulated sugar (12 1/4 ounces) 4 teaspoons baking powder 1 teaspoon table salt 12 tablespoons unsalted butter (1 1/2 sticks), softened but still cool Red, orange, yellow, green, blue, and purple gel food coloring For Frosting/Filling: 2 1/2 cups granulated sugar 10 large egg whites 2 pounds (8 sticks) unsalted butter, cut into tablespoons, softened 2 teaspoons pure vanilla extract 1 pound best-quality white chocolate, melted and cooled Preheat oven to 350 degrees. Prepare your cake pans by first liberally buttering the pans, then line the bottoms with parchment paper rounds. Butter the rounds and set aside. Pour milk, egg whites, and extracts into 2-cup glass measure, and mix with fork until blended. Divide batter evenly between six medium bowls. Let cakes rest in pans for 3 minutes.

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