No Bake Ferrero Rocher Cheesecake

Nutella. Ferrero Rocher. Hazelnuts. Zero baking involved. Could this dessert be any more perfect?

Well, yes, probably, you do still have to wait a few hours for the cheesecake to set before you gorge yourself. I suggest using that time to come to terms with the early onset diabetes you'll probably get from eating this (entire) cheesecake.

What you will need:

Crust -

- 2 cups of Graham Cracker crumbs
- 4 oz melted butter
- 1 tsp vanilla extract (optional)

Cheesecake -

- 3 (8 oz) packages of cream cheese, softened.
- 1 cup of sour cream.
- 1 tsp vanilla extract.
- 1/2 cup of sifted powdered (icing) sugar.
- 2 tbs of Kahlua or Frangelico (optional but recommended)
- 6 oz of Nutella.
- 1 tsp salt.

Topping -

- 1/2 cup chopped roasted hazelnuts.
- 8 Ferrero Rocher chocolates.
- 4 oz milk chocolate
- 4 oz Nutella

What to do:

Crust:

- Line a spring-form cake pan with wax/parchment paper.
- Combine the Graham Cracker crumbs with melted butter and vanilla extract.
- Press into the pan and allow to set in the refrigerator for 1 hour.

Cheesecake:

- Combine cream cheese and sour cream with sugar, beat until light and fluffy.
- Add salt, vanilla extract and Kahlua.
- Spread half of the cheesecake mixture on top of the set crust, spoon the Nutella over it and top with the rest of the cheesecake mix.
- Use a skewer to mix the Nutella throughout your cheesecake, allow to set in the fridge for 3-4 hours.

Topping:

- Melt milk chocolate and Nutella together, spoon over the cheesecake.
- Top with chopped hazelnuts and Ferrero Rocher chocolates.
- Allow to sit in the fridge for about an hour to allow the chocolate to set. Slice and serve!

 Serving suggestions.

Click here for printable recipe! 

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Avocado Toast w/ Poached Egg

   "Why would anybody ever eat anything besides breakfast food?"

  - Leslie Knope (Parks and Rec)

I agree, wholeheartedly, with Leslie Knope (aka my spirit animal). Breakfast foods are comforting, delicious and, typically, the easiest to make. But you can't live off bacon and waffles alone, so on occasion we need to add some vegetables to the equation. This quick breakfast takes about 5 minutes to put together and makes for a satisfying, filling meal. 

What You Need to Serve 2: 

- 2 eggs.

- 1 avocado.

- 2 pieces of your favorite bread (I used whole wheat).

- 1  medium tomato, sliced.

- Salt and pepper to taste. 

What To Do: 

- Bring a quart of water to boil and turn down to a rolling simmer. 

- Use a whisk to stir the water, this will keep the egg white wrapped around the egg yolk, carefully drop the eggs (1 at a time) into the swirling water and allow to cook through for approximately 3 minutes. Do not allow the water to boil. 

- Meanwhile, toast your bread, spread half an avocado on each (sliced or mashed, whatever floats  your boat) and arrange the tomatoes. 

- Remove the poached egg with a slotted spoon, allow the water to drain off and place on top of the  fully assembled sandwich. 

- Top with salt and pepper to taste and enjoy! 

Click here for printable recipe!

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Quick and Simple Pasta w/ Garlic Tomato Sauce

It's that runny nose, coughing, flu and cold season. I know first hand as I have spent the last 4 weeks being sick on and off. As you can imagine that coming home after spending the day at work trying to keep my lungs in place and cooking for 3 hours, isn't exactly on my list of priorities. So it's during this time that I seek out easy to craft, but still comforting, dishes. 

This pasta dish is perfect for next day lunch or a quick dinner for a large group. Plus it's totally vegetarian friendly! 

What You Need to Serve 4:

- 1 cup of pasta (I used Penne because the ridges hold more sauce).
- 3-4 large tomatoes (such as Ugly Ripe)
- 3 small shallots, diced small.
- 6 cloves of garlic, diced small.
- 1/2 cup heavy cream.
- 2 Tbs Parsley, chopped.
- 1/2 tsp of sugar.
- 2 Tbs dried basil.
- Salt and pepper to taste.

What To Do:

- Bring a large pot of water to boil and cook pasta to al dante (about 6-8 minutes), strain and set aside.
- While the pasta is cooking, puree tomatoes and strain to get rid of seeds and skins.

- Dice shallots and garlic.

- Add oil to a skillet on low heat, allow to warm through before adding in shallots an garlic.

- Raise the heat to medium-low and slowly roast the garlic/shallot mix. Do not allow to burn or you will have to start over.

- Pour pureed tomatoes over the garlic and shallots, season with basil, salt, pepper and sugar. Allow to simmer for 10 minutes.

- Taste for seasoning after simmering. Adjust as needed.

- Stir in fresh parsley and heavy cream, allow to reduce for 2-3 minutes. Stir in pasta and top with any leftover parsley.

- Serve hot and enjoy!

Click here for printable recipe.

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