Nutella Pumpkin Tiramisu

Pumpkin, Nutella and Frangelico make this an extraordinary Tiramisu, this Nutella Pumpkin Tiramisu is the perfect dish for your fall party 

Pumpkin Nutella Tiramisu www.confessionsofabakingqueen.com

Tiramisu is my jam, at a local restaurant, Roman Cucina, I almost always order it. It is one of my favorite desserts of all time.

Like most things, there is good tiramisu and bad tiramisu. I prefer to really taste the Mascarpone Cheese while lots of places seem to serve a more whipped cream filling. It’s all about the Mascarpone in my world.

 

Pumpkin Nutella Tiramisu www.confessionsofabakingqueen.com

 

I’ve come across Nutella Tiramisu numerous times. I am on a Nutella kick right now. And with it being Fall and all, you know pumpkin everything. This seemed like an obvious choice. And forget the Rum lets use Frangelico! Hazelnut liqueur! Sign me the hell up!

 

Pumpkin Nutella Tiramisu www.confessionsofabakingqueen.com

This is one of those perfect desserts for a party. Really anytime.

It takes all of 20 minutes to whip up. It’s the waiting part that’s hard. But it’s always so amazing waking up the next day and everything is already done. Some of my favorite things are made the day before like this and this.

I used the soft lady fingers, you could use hard just dip them a little longer than the soft.

Pumpkin Nutella Tiramisu www.confessionsofabakingqueen.com

Nutella Pumpkin Tiramisu

Ingredients

    Cream Filling
  • 3 Egg Yolks
  • 1/3 Cup Granulated Sugar
  • 16oz Mascarpone Cheese
  • 1/2 Cup Pumpkin Puree
  • 3 Tablespoons Frangelico (Hazelnut Liqueur)
  • 1/3 Cup Heavy Cream
  • 3/4 Cup Nutella
  • Coffee Mixture
  • 1 1/4 Cup Strong Brewed Coffee, cooled
  • 1 Teaspoon Espresso Powder
  • 3 Tablespoons Frangelico (Hazelnut Liqueur)
  • 6 oz Lady Fingers (Soft)

Instructions

    Cream Filling
  1. Grab a 9 inch springform pan and set aside.
  2. In the bowl of an electric mixer combine the egg yolks and granulated sugar. Mix for 3-5 minutes, until the mixture is a very pale yellow. Mix in mascarpone, pumpkin puree and Frangelico, combine until no white streaks remain. Scoop batter into a larger bowl. Using the original bowl beat the heavy cream until stiff peaks form. Then fold the whipped cream into the pumpkin mascarpone mixture.
  3. In a piping bag fitted with a small round tip or a ziploc bag with the corner tip cut off fill with Nutella, set aside.
  4. Coffee Mixture
  5. In a shallow large dish combine strong coffee with espresso powder and Frangelico, set aside.
  6. Assembly
  7. Dip each lady finger for 1/2 second into the coffee mixture, be careful as you do not want the fingers to be soggy. Layer the lady fingers around the prepared pan in a single layer. Then scoop 1/3 of the pumpkin cream mixture and spread evenly on top of single layer of lady fingers. Drizzle Nutella in a zig zag or circular pattern to cover the majority of the top. Then dip more lady fingers and create a second layer topping with 1/3 of the pumpkin cream mixture and drizzle with Nutella again. Finally do the exact same for one more layer, finishing the Nutella layer as decorative as you would like.
  8. Wrap the pan with plastic wrap and chill in the fridge for at least 6 hours preferably overnight.
  9. Keep in fridge for 4 days, if it lasts that long!
http://confessionsofabakingqueen.com/nutella-pumpkin-tiramisu/

 

Nutella?

Nutella Cheesecake

Nutella Cheesecake www.confessionsofabakingqueen.com

Nutella Strawberry French Toast
nutellastrawbfrenchtoast-19-2

Nutella Lava Cake

nutella lava cake (1 of 1)-7

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Brown Butter Peach Crumble for Two

Brown Butter takes Peach Crumble to the next level. Using ground up almonds as well as oats in the crumble creates a gorgeous texture against the cooked peaches and of course vanilla ice cream! 

Brown Butter Peach Crumble for Two www.confessionsofabakingqueen.com

I am holding on to summer okay just the peaches for as long as I can. Bring on cold weather So Cal! 

Any kind of warm dessert topped with ice cream is heaven, something about the hot with the cold. The ice cream melting, and melting into whatever dessert it is, today Brown Butter Peach Crumble, it’s just irresistible. 

 

Brown Butter Peach Crumble for Two www.confessionsofabakingqueen.com

My number one grip at restaurants is they never serve enough ice cream for the pie, crumble, cake…etc. As a waitress I always make sure to give a nice big scoop. There’s nothing like eating a dessert and not having enough ice cream.

Needless to say at home that is not a problem, big ol ice cream scoop here I come.

Brown Butter Peach Crumble for Two www.confessionsofabakingqueen.com

Now while I would love a whole large pan of peach crumble sometimes it’s just not realistic when you’re going to St. Thomas in a week and you have eaten everything but the kitchen sink as of late.

Brown Butter Peach Crumble for Two www.confessionsofabakingqueen.com

 

And the beauty of this Brown Butter Peach Crumble for two is that it’s an easy last minute, I want something amazing, kind of dessert.

Well that is if you have butter already browned. Which I actually usually do have ready to go in the fridge. But I am kind of an addict when it comes to brown butter. Can you blame me?

Brown Butter Peach Crumble for Two www.confessionsofabakingqueen.com

Anyways back to the recipe.

In a small bowl mixed together granulated sugar and cornstarch then squeezed in half a lemon. Folded in 2 peaches, sliced into medium thin slices. Used my hands to mix the peaches into the sugar mixture, then placed them evenly between the two ramekins.

 

Then the crumble. I first blended Almonds in a food processor until they were broken down but still a bit chunky. Then I added four, brown sugar to that mixture, blended it for another 45 seconds or so then added the rolled oats and blended for 25 seconds or so, so that the oats were not fully broken down. Then I poured that into a big bowl and used my hands to rub in the cold brown butter. Jaysus if you could smell thru this blog, because brown butter crumble = heaven. Sprinkled the crumble on top baked for 28 minutes or so, until that golden brown action is happen’n. Then loaded a big ol scoop of vanilla ice cream. Then I died and went to heaven.

Brown Butter Peach Crumble for Two www.confessionsofabakingqueen.com

Brown Butter Peach Crumble for Two

Ingredients

    Crumble
  • (30 grams) 1/4 Cup Almonds
  • (120 grams) 1/3 Heaping Cup All Purpose Flour
  • (50 grams) 1/4 Cup Brown Sugar, Packed
  • (23grams) 1/4 Cup Rolled Oats
  • 2 oz Browned Butter (cold)
  • Filling
  • 3 Tablespoons Granulated Sugar
  • 1 Tablespoon Corn Starch
  • 1 Tablespoons Fresh Lemon Juice
  • 2 Peaches, unpeeled and sliced

Instructions

  1. Preheat oven to 350F and grease two 10 oz ramekins, set aside.
  2. In a food processor break add almonds and process until you have only small chunks of almonds. Add flour, brown sugar and rolled oats processing again for another 20- 30 seconds, just to break the oats up a little. Add chunks of the browned butter and process until the mixture becomes like bread crumbs.
  3. In a clean bowl mix together cornstarch, granulated sugar and lemon juice. Gently fold in peaches trying to cover evenly with the mixture.
  4. Add peaches to prepared ramekin and then top with crumble.
  5. Bake 26-28 minutes, or until golden brown. Served best with a scoop of vanilla ice cream.
http://confessionsofabakingqueen.com/brown-butter-peach-crumble-for-two/

One last bite…

Brown Butter Peach Crumble for Two www.confessionsofabakingqueen.com

 

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Blueberry Cheesecake

Vanilla & Lemon Infused Cheesecake is topped with Fresh Whipped Cream and a gorgeous Homemade Blueberry Topping

Blueberry Cheesecake www.confessionsofabakingqueen.com

 

JAAAYSUS! Wow this Cheesecake is my favorite that I have made yet?! Is it possible with such other fabulous cheesecakes (Nutella, Lemon Raspberry)

 

Blueberry Cheesecake www.confessionsofabakingqueen.com

 

The first time I had cheesecake was probably when I was around 10 and my mother made a blueberry cheesecake. I can still visually see it sitting in the fridge. And remember sneaking as many bites as I possibly could. Something about the cooked blueberries agains the creamy dreamy cheesecake.

 

Blueberry Cheesecake www.confessionsofabakingqueen.com

I don’t know why it’s taken me this long to indulge in this childhood favorite.

As my mother said the cheesecake is so light. I hate the dense, cakey like cheesecakes. And against the blueberry sauce and fresh whipped cream, it truly is like heaven in your mouth.

Blueberry Cheesecake www.confessionsofabakingqueen.com

 

To create that light creamy texture I add greek yogurt or sour cream and heavy cream. Since I wanted the Blueberries to shine I kept the cheesecake simple with lemon zest but amped up the vanilla with vanilla beans and vanilla extract.

 

Blueberry Cheesecake www.confessionsofabakingqueen.com

 

I made a graham cracker crust and added finely chopped pecans to it. While some people aren’t bothered about the crust, I love the crust so I always make a large amount of crust so it can be packed in thick and tall.

Blueberry Cheesecake www.confessionsofabakingqueen.com

As always I highly suggest you take these steps to make sure you have the best cheesecake possible

  • Bake the Cheesecake in a Springform Pan
  • Place the Springform Pan in a Large Round Cake Tin
  • Place the Cake Tin in a Roasting Pan and fill it with hot water, stopping halfway up the side of the cake tin
  • When about the inner 2 inch diameter of the cheesecake is jiggly and the rest is set I turn the oven off and let the Cheesecake rest in the oven for 1 hour
  • Take Cake Pan out of Roasting pan and let Cheesecake cool further on a wire rack for one hour
  • Wrap in plastic wrap and let the cheesecake chill overnight or minimum of 6 hours
  • When cutting the cheesecake to serve always have a hot cloth near by to wipe the knife clean after each cut
  • When serving let the cheesecake sit for 5-10 minutes before serving

Enjoy 🙂

 

Blueberry Cheesecake

Ingredients

    Crust
  • 8oz Graham Cracker
  • 3oz Pecans
  • 4 oz Butter
  • 1 Tablespoon Granulated Sugar
  • Cheesecake
  • 675 Grams (24oz) Cream Cheese, very soft at room temp.
  • 220 Grams (1 cup) Granulated Sugar
  • 139 Grams (1/2 heaping cup) Sour Cream or Greek Yogurt
  • 77 Grams (1/3 Cup) Heavy Cream
  • 1 Tablespoon Vanilla Extract
  • 2 Vanilla Bean Pods (cut in half and the caviar extracted with a knife)
  • 1 Tablespoon Lemon Zest
  • 3 Large Eggs, at room temp.
  • Blueberry Sauce
  • 270 Grams (2 Cups) Blueberries
  • 1 Lemons Zest
  • 3 Tablespoons Granulated Sugar
  • 1 Teaspoon Cornstarch
  • 1 Lemons Juice
  • Whipped Cream
  • 8.4 ounces (1 Cup) Heavy Whipping Cream
  • 1 Teaspoon Vanilla Extract
  • 1 Teaspoon Dry Milk Powder

Instructions

    Crust
  1. Grease a 9 inch springform pan, set aside. Preheat oven to 325F. In a food processor, crush the pecans till they become a lumpy flour then add the graham crackers mixing until a fine crumb. Add melted butter and press into bottom and slightly up upsides of prepared pan. Place in fridge while you make the cheesecake.
  2. Cheesecake
  3. In the bowl of an electric mixer fitted with a paddle attachment beat cream cheese for 3 minutes on medium to high speed. Add granulated sugar and beat for another 3 minutes. Add in heavy cream, sour cream, vanilla extract, vanilla bean caviar and lemon zest mixing until fully combined. Add in eggs one at a time. You should have a creamy batter with no lumps. Pour into prepared pan. Place 9 inch springform pan in a 10 inch cake pan- place cake pan in roasting pan and fill roasting pan with hot water half way up the sides of the cake pan. This prevents ANY water from getting in the cheesecake and you don't have to wrap everything with foil.
  4. Bake for 70 to 80 minutes, the middle of the cheesecake should jiggle just a little bit. Turn oven off and let cool in oven for 1 hour then take out of roasting pan and wrap with plastic wrap. Let sit in fridge over night.
  5. Blueberry Sauce
  6. In a medium saucepan over medium-low heat cook blueberries and granulated sugar and lemon zest. In a small bowl mix lemon juice and cornstarch together then pour into saucepan. Mix everything together, after 5 minutes of cooking take off of heat and pour into container, store in fridge until ready to use.
  7. Whipped Cream
  8. When ready to serve Cheesecake, take your bowl and whisk attachment to the mixer chill it in the freezer for 5 minutes. When ready whisk heavy cream for 1 minute, add a splash of vanilla and milk powder. Whisk until stiff peaks form. Using a pastry bag and any tip you like pipe the whipped cream around the edges of the cake, I like to pipe mine pretty high. Then pour the cooled blueberry sauce in the middle of the cheesecake. To serve use a hot clean knife cut slices of cheesecake. Store in fridge.
http://confessionsofabakingqueen.com/blueberry-cheesecake/

 

Cheesecake Lover?

Cinnamon Roll Cheesecake

Cinnamon Roll Cheesecake www.confessionsofabakingqueen.com

 

Nutella Cheesecake
Nutella Cheesecake www.confessionsofabakingqueen.com

Lemon Cheesecake

Lemon Cheesecake with Raspberry Sauce www.confessionsofabakingqueen.com

 

Peppermint Chocolate Cheesecake

Peppermint Chocolate Cheesecake www.confessionsofabakingqueen.com

Pumpkin Cheesecake with Biscoff Crust

Pumpkin Cheesecake www.confessionsofabakingqueen.com

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Espresso Chocolate Chunk Cookies

Chewy Brown Butter Chocolate Chunk Cookies are filled with Espresso Powder and dunked in more Espresso Powder before they are baked to perfection

Espresso Chocolate Chunk Cookies www.confessionsofbakingqueen.com

There’s nothing better than a warm chocolate chip cookie, okay maybe cheesecake or creme brulee or maybe all three are my dream?! Yes all three.

Specifically, these cookies though. Damn Gina. I ain’t a coffee lover but I love coffee flavored things, and these hit the spot.

Espresso Chocolate Chunk Cookies www.confessionsofabakingqueen.com

 

First I started with browning my butter, and let’s be honest you know it’s going to be a winner just knowing brown butter is involved.

Then I mixed in some room temperature butter, added in brown sugar and granulated sugar and beat the mixture for 2 minutes then let the batter sit for 30 seconds beat for another 2 minutes and repeated that for 3 more times.

 

Espresso Chocolate Chunk Cookies www.confessionsofbakingqueen.com

 

Then I added in the eggs and vanilla extract.

While that was mixing I added flour, salt, baking soda, cornstarch and espresso powder to a large bowl and whisked to combine.

 

Espresso Chocolate Chunk Cookies www.confessionsofbakingqueen.com

Next I added the flour mixture, mixing just to combine and folded in the chocolate chunks. Chilled the dough for 3o minutes.

And lastly rolled the dough into balls and dunked the balls in espresso powder before baking for 9-11 minutes or until golden brown.

Espresso Chocolate Chunk Cookies www.confessionsofabakingqueen.com

With Espresso in the cookies its only natural to have these for breakfast 🙂

Espresso Chocolate Chunk Cookies

Ingredients

  • 2oz Butter, browned
  • 2oz Butter, at room temp.
  • 150 Grams/ 3/4 Cups Brown Sugar, packed
  • 55 Grams/ 1/4 Cup Granulated Sugar
  • 2 Large Eggs, at room temp.
  • 2 Teaspoons Vanilla Extract
  • 320 Grams/ 2.5 Cups All Purpose Flour
  • 1 Teaspoon Salt
  • 1.5 Teaspoons Baking Soda
  • 2 Teaspoons Espresso Powder
  • 2 Teaspoons Cornstarch

Instructions

  1. In a medium saucepan over medium heat melt the 2 oz of butter, watch carefully and brown the butter. The butter will began to turn more of a golden color with brown flecks and become foamy, you will smell a nutty aroma. This is browned butter, take it off before it becomes burnt butter.
  2. In the bowl of an electric mixer add the brown butter and the regular butter. Add the brown sugar and granulated mix and beat for 2 minutes. After the two minutes let the batter rest for 30 seconds and repeat the process 3 more times.
  3. Then add the eggs and vanilla extract and beat for 2 more minutes.
  4. In a seperate bowl mix together the flour, salt, baking soda, espresso powder and cornstarch.
  5. Slowly add flour mixture to the butter mixture, mixing just until combined. Fold in chocolate chunks. Place dough covered in fridge for 30 minutes to an hour.
  6. Preheat oven to 350F and line a baking sheet with a silpat line or parchment paper.
  7. Scoop 2 tablespoons balls of dough and dip/ roll in espresso powder, bake for 9-11 minutes or until golden brown.
http://confessionsofabakingqueen.com/espresso-chocolate-chunk-cookies/

Espresso Chocolate Chunk Cookies www.confessionsofabakingqueen.com

Are you a Cookie Monster? 

Chewy Lemon Cookies

Chewy Lemon Cookies www.confessionsofabakingqueen.com

Nutella Sea Salt Chocolate Chip Cookies

Nutella Stuffed Chocolate Chip Cookies www.confessionsofabakingqueen.com

 

Turtle Cookies

Turtle Cookies www.confessionsofabakingqueen.com

 

Chewy White Chocolate Cookies

Chewy White Chocolate Chunk Cookies

 

Guinness Chocolate Cookies

Guinness Chocolate Chunk Cookies www.confessionsofabakingqueen.com

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Peach & Raspberry Crumb Bars

Peach & Raspberry Crumb bars are filled with luscious peaches & raspberries layered on a thick shortbread crumb crust topped with more crumble and drizzled with a brown butter glaze
Peach Raspberry Crumble Bars www.confessionsofabakingqueen.com

 

Aren’t those peaches looking good right now? In Southern California right now they are gorgeous. Can’t stop buying them. And cooked peaches with crumble are my favorite. And any kind of dessert that I can eat in bar form is great for me. Easier/ more eating. LOL okay so maybe its not the best for my waist line but that’s what yoga pants are for, right?
Peach Raspberry Crumble Bars www.confessionsofabakingqueen.com

 

The crust is made from flour, oats, brown sugar, sliced almonds and butter. Spread half into pan and bake.

For the fruit filling mix peach slices and raspberries with a little lemon juice and vanilla extract. In a seperate bowl you will mix some more flour with granulated sugar and salt, sprinkle this mixture over the fruit.

After the crust has baked spread the fruit mixture over the crust and crumble on the remaining crumble mixture. Bake the bars and while baking make the most glorious glaze of life, Brown Butter Glaze.

 

Peach Raspberry Crumble Bars www.confessionsofabakingqueen.com

 

Brown your butter, be careful as butter burns easily and its quite heartbreaking to smell and throw out burnt butter. Once your butter is perfectly browned, smelling nutty and looking caramelized pour into a bowl and whisk in powdered sugar and vanilla.

Drizzle the heck out of these Peach & Raspberry Bars with the Brown Butter Glaze.

 

I prefer the bars in the fridge chilled

 

Peach Raspberry Crumble Bars www.confessionsofabakingqueen.com

Peach & Raspberry Crumb Bars with Brown Butter Glaze

Ingredients

    Crust & Topping
  • 192 Grams (1 1/2 Cups) All Purpose Flour
  • 45 Grams (1/2 Cup) Oats (Rolled or Quick)
  • 100 Grams (1/2 Cup) Light or Dark Brown Sugar
  • 55 Grams (1/2 Cup) Sliced Almonds
  • 171 Grams (6oz) Unsalted Butter, cold and cut into small cubes
  • Filling
  • 2 Medium Peaches, peeled and thinly sliced
  • 94 Grams (3/4 Cup) Raspberries
  • 1/2 Medium Lemon, squeeze juice for fruit
  • 2 Teaspoons Vanilla Extract
  • 113 Grams (1/2 Cup) Granulated Sugar
  • 30 Grams (1/4 Cup) All Purpose Flour
  • Pinch of Salt
  • Brown Butter Glaze
  • 113 Grams (4 oz) Butter
  • 137 Grams (1 1/4 Cup) Powdered Sugar
  • 2 Teaspoons Vanilla Extract

Instructions

    Crust/ Topping
  1. Preheat oven to 350F and line a 8X8 pan with foil so that the foil overhangs on the sides, spray with non stick spray, set aside.
  2. In a large bowl mix together the flour, oats, brown sugar, sliced almonds until fully combined. Using clean hands or a pastry blender, blend the butter into the mixture. Mix until no large chunks of butter remain. Press half of the mixture into the prepared pan and bake for 15 minutes.
  3. Filling
  4. While crust is baking make filling. In a large bowl mix the peaches and raspberries with lemon juice and vanilla extract, set aside
  5. In a separate bowl mix together the flour, granulated sugar and salt. Then sprinkle over the fruit, mixing carefully with clean hands so the berries don't break.
  6. When crust is baked carefully layer the fruit over the crust, then sprinkle the remaining crust/topping mixture on top. Bake for an additional 35-40 minutes, or until golden brown. Let cool
  7. Brown Butter Glaze
  8. In a medium saucepan over medium heat cook the butter until it has browned. DO NOT walk away form this, the butter can burn easily. Watch carefully and you will start to smell a nutty aroma and see brown flecks in the butter, this means the butter is done. Pour into a bowl and whisk in powdered sugar and vanilla extract. Drizzle over bars.
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Peach Raspberry Crumb Bars www.confessionsofabakingqueen.com

Love Fruit Desserts?

Raspberry Lemon Loaf Cake

Raspberry Lemon Loaf Cake www.confessionsofabakingqueen.com

Blueberry Lemon Loaf Cake

blueberrylemonloaf (1 of 1)-6

Brown Sugar Apple Blondies

brownsugarappleblondies (1 of 1)

 

Maple Apple Bread

Maple Apple Bread www.confessionsofabakingqueen.com

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Nutella Strawberry French Toast

Thick & Rich Homemade French Toast is slathered in Nutella stuffed with Strawberries and topped with Fresh Whipped Cream & Chocolate Shavings for a little something extra. This Nutella Strawberry French Toast will be you’re new favorite breakfast dessert! 

Nutella Strawberry French Toast www.confessionsofabakingqueen.com

 

Yeah, yeah, I know its Summer time the last thing me or anyone else needs is a French toast filled with loads of Nutella, Strawberries, Fresh Whipped Cream and chocolate shavings.
Nutella Strawberry French Toast www.confessionsofabakingqueen.com

See, that’s where you are wrong. This shizzz is to die for. As my sister said ” One of the best things you have ever made” I ain’t gonna lie she was right.

You know why? It’s simple, and fresh ingredients. The quality of the ingredients is most important.

  • Fresh Whipped Cream NOT the canned stuff
  • Cadbury Dairymilk shavings
  • Nutella
  • Thick sliced bread to soak up all the Eggy/ Creamy goodness

Nutella Strawberry French Toast www.confessionsofabakingqueen.com

 

I never knew that Van de Kamp made a “French Toast” bread. It was the perfect bread to use, it soaked up the egg/ cream mixture beautifully. I highly suggest it.

 

Nutella Strawberry French Toast www.confessionsofabakingqueen.com

 

Nutella Strawberry French Toast

Prep Time: 20 minutes

Cook Time: 5 minutes

Total Time: 25 minutes

Yield: 4-5 Servings

Serving Size: 2 Slices of Toast

Ingredients

    Toppings
  • 1 1/2 Cup Heavy Cream
  • 3 Tablespoons Powdered Sugar
  • 3/4 Cup Nutella
  • 2 Cups Strawberries, sliced
  • 1 Cadbury's Dairymilk Chocolate Bar
  • French Toast
  • 4 Large Eggs
  • 2/3 Cup of Milk ( I used Almond Milk but Regular Milk is fine)
  • 1/3 Cup of Heavy Cream
  • 1 Tablespoon Vanilla Extract
  • 2 Tablespoons Melted Unsalted Butter
  • 1/4 Cup All Purpose Flour
  • 8-10 slices Van de Kamp French Toast Bread ( or Thick Sliced White Bread, Texas Toast)
  • 3 tbsp Unsalted Butter

Instructions

    Toppings
  1. In the bowl of an electric mixer or in a large bowl with an electric mixer with the whisk attachment on, add the cream and powdered sugar. Beat on low at first so the sugar combines without a storm then gradually go to the high setting and beat until stiff peaks form. Place whipped cream in fridge until ready to use. While cream is whipping I sliced my strawberries and got the Nutella ready and used a vegetable peeler to create chocolate shavings from the chocolate bar.
  2. French Toast
  3. In a large bowl whisk the eggs, milk, cream, vanilla and melted butter together. Whisk in flour.
  4. Place one piece of the bread in the egg batter. Press it down a little then flip the piece of bread over and let it sit for 30 seconds to a minute.
  5. Put a large skilled on a burner over medium heat. Add a little bit of butter.
  6. Place the soaked bread in the pan and cook for 2-3 minutes per side, or until golden brown. If Cooking for a crowd I turn my oven on to 200F and place the cooked french toast in a pan until they're all done
  7. Place cooked French toast on a plate, spread on a tablespoon or two of Nutella, sprinkle on some strawberries and if you live your life in excess take another piece of French toast spread a little bit of Nutella on that and place that Nutella face down on top of the strawberries on the other piece of French toast.
  8. Add a few more strawberries on top a dollop of whipped cream and a few chocolate shavings.
http://confessionsofabakingqueen.com/nutella-strawberry-french-toast/
Nutella Strawberry French Toast www.confessionsofabakingqueen.com

 

 

 

Nutella Lover? 

Nutella Cheesecake

Nutella Cheesecake www.confessionsofabakingqueen.com

 

Nutella Lava Cake
Nutella Lava Cake www.confessionsofabakingqueen.com

Nutella Sea Salt Chocolate Chip Cookies

 

Nutella Stuffed Chocolate Chip Sea Salt Cookies www.confessionsofabakingqueen.com

Nutella Swirled Pumpkin Bread

 

Nutella Swirl Pumpkin Bread www.confessionsofabakingqueen.com

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Cookie Butter Smores Bars

Chewy Brown Sugar Blondies are topped with Cookie Butter, Chocolate, Marshmallow Fluff more Cookie Butter then topped with more Chewy Blondie on top. You won’t be able to put these Cookie Butter Smore’s Bars down! 

Cookie Butter Smore's Bars www.confessionsofabakingqueen.com

 

Cookie Butter has always been a true love of mine. If you have not tried Biscoff Spread or Trader Joes Cookie Butter you are SERIOUSLY missing out. It is one of my all time favorites. Whether you are dipping apples in it, baking cookies with it, spreading it on a waffle or stuffing it in these smores bars. There is nothing quite like it.

Cookie Butter Smore's Bars www.confessionsofabakingqueen.com

Cheesecake and desserts with fresh whipped cream are my all time favorite but during these hot summer months years in Southern California they just don’t work for parties outside.

So if I can’t have cream then I’ll take cookie butter.

 

Cookie Butter Smore's Bars www.confessionsofabakingqueen.com

 

These were sooo good. Out of the oven and chilled straight out of the fridge. Not gonna lie, I ate half the pan myself. It was one of those let me straighten the line kind of pans, you know the kind were you slice a little bit off so then you have to end up slicing a little more off to even out the line in hopes that no one will notice.

Cookie Butter Smore's Bars www.confessionsofabakingqueen.com

If you are going to eat the pan all to yourself by all means dig in a few minutes after they are out of the oven but if you are serving them to guests or you want them to look nice let them cool completely in the pan.

Cookie Butter Smores Bars

Ingredients

  • 3/4 Cup Unsalted Buter, Melted
  • 3/4 Cup Brown Sugar
  • 1 Large Egg, at Room Temp.
  • 2 Tsp Vanilla Extract
  • 1 1/4 Cup All Purpose Flour
  • 1 Cup Graham Crackers crumbs, fine
  • 1/2 Tsp Baking Soda
  • 1/2 Tsp Salt
  • 3 Large Chocolate Bars, I am partial to Cadbury's Dairy Milk
  • 1/2 Cup Cookie Butter
  • 1 Container Marshmallow Fluff

Instructions

  1. Preheat oven to 350F and line a 9X9 baking pan with foil, so that the foil over hangs on the sides, set aside.
  2. In a large bowl combine melted butter and sugar. Whisk in the egg and vanilla. Then add the flour, graham cracker crumbs, baking soda and salt. Mix until just combined.
  3. Press half of the batter into the prepared pan. Drop about 9 dollops of Cookie Butter on top of batter and using a knife swirl the Cookie Butter into the batter. Then place the chocolate on top of the batter, you want an even layer of chocolate, break the bar up to fit the nooks and crannies. Place all of the marshmallow fluff on top of chocolate in an even layer, dollop the remaining Cookie Butter on top and swirl that into the marshmallow fluff.
  4. Take the remaining batter and press it between your hands into a disc, I think this makes it easier to make sure all of the marshmallow is covered.
  5. Bake for 25-30 minutes until.Let cool completely or else you will have a gooey mess!
http://confessionsofabakingqueen.com/cookie-butter-smores-bars/

Cookie Butter Smore's Bars www.confessionsofabakingqueen.com

 

 

Cookie Butttah Lovah 

Biscoff Apple Cheesecake Bars

Biscoff Apple Cheesecake Bars www.confessionsofabakingqueen.com

Biscoff Stuffed Chocolate Chip Cookies

Biscoff Stuffed Chocolate Chip Cookies www.confessionsofabakingqueen.com

Cookie Butter Sea Salt Chocolate Chip Cookies

Cookie Butter Stuffed Sea Salt Chocolate Chip Cookies

 

Cookie Butter Lava Cakes

Cookie Butter Lava Cake www.confessionsofabakingqueen.com

 

Cookie Butter Granola

Cookie Butter Granola www.confessionsofabakingqueen.com

Cookie Butter Chocolate Chip Cheesecake Bars

Cookie Butter Chocolate Chip Cheesecake Bars www.confessionsofabakingqueen.com

 

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Cinnamon Roll Cheesecake

Luscious Vanilla Cheesecake is swirled with an ooey gooey cinnamon swirl topped with fresh whipped cream and berries this Cinnamon Roll Cheesecake is unforgettable  Cinnamon Roll Cheesecake www.confessionsofabakingqueen.com

Damn Daniel this cheesecake was good!! My sister tried some and told me I should start a cheesecake business, I’d really succeed she said. I cannot lie I think I would cuz damn Cheesecake is so good and I like to think I make a mean one!

Cinnamon Roll Cheesecake www.confessionsofabakingqueen.com

This one comes as to no surprise of my late obsession, Cinnamon Roll. I was dreaming of a cinnamon roll esque cheesecake when I was roaming the aisles of the market as I usually do. And out poped Cinnamon Roll Oreos, well hello if that wasn’t a sign to make a Cinnamon Roll Cheesecake I don’t know what is!!

So I got to work. Crushed a whole container of Cinnamon Roll Oreos and melted some buttah into them. You could of course use regular Golden Oreos and add some ground cinnamon.

I beat the cream cheese until light and fluffy then added brown sugar, not granulated sugar, because Cinnamon Rolls and brown sugar are synonomous. I had never made a brown sugar cheesecake, it worked- phew!

Cinnamon Roll Cheesecake www.confessionsofabakingqueen.com

Then I aded my favorite things to make a Fabulous Cheesecake- Greek Yogurt ( or Sour Cream but I am trying to watch my figure 😉 ) and Heavy Cream ( obviously not watching my figure that well) then comes lots of Pure Vanilla Extract and Eggs.

I opted out of putting any Ground Cinnamon in the Cheesecake but made a Brown Sugar Cinnamon Swirl instead. All it took was some Brown Sugar, Melted Butttah, Ground Cinnamon and a Slurry of Cornstarch then I dolloped it all over the cheesecake and swirled it all purrtay.

 

Cinnamon Roll Cheesecake www.confessionsofabakingqueen.com

 

Popped the Cinnamon Roll Cheesecake in the oven and let it bake to perfection. When making Cheesecake I ALWAYS follow these steps:

  • Bake my Cheesecake in a Springform Pan
  • Place the Springform Pan in a Large Round Cake Tin
  • Place the Cake Tin in a Roasting Pan and fill it with hot water, stopping halfway up the side of the cake tin
  • When about the inner 2 inch diameter of the cheesecake is jiggly and the rest is set I turn the oven off and let the Cheesecake rest in the oven for 1 hour
  • Take Cake Pan out of Roasting pan and let Cheesecake cool further on a wire rack for one hour
  • Wrap in plastic wrap and let the cheesecake chill overnight or minimum of 8 hours
  • When cutting the cheesecake to serve always have a hot cloth near by to wipe the knife clean after each cut

Cinnamon Roll Cheesecake www.confessionsofabakingqueen.com

 

Cinnamon Roll Cheesecake

Ingredients

    Crust
  • 1 12oz Package Cinnamon Roll Oreos ( Golden Oreos would work just fine)
  • 57 grams or 2 oz Butter, Melted
  • 1 Teaspoon Ground Cinnamon
  • Cheesecake
  • 566 Grams or 20oz Cream Cheese, softened at room temp.
  • 200 Grams or 1 Cup Light Brown Sugar, Packed
  • 60 Grams or 1/4 Cup Heavy Cream
  • 143 Grams or 1/2 Cup Greek Yogurt
  • 2 Tablespoons of Pure Vanilla Extract
  • 171 Grams or 3 Large Eggs, at room temp.
  • Cinnamon Roll Filling
  • 113 Grams or 4oz Unsalted Butter Melted
  • 1 Teaspoon Cornstarch, mixed with a splash of cold water to make a slurry
  • 225 Grams or 1 1/4 Cup Light Brown Sugar
  • 4 Teaspoons of Ground Cinnamon
  • Whipped Cream
  • 240 Grams or 1 cup Heavy Cream
  • 1 Tablespoon Powdered Sugar
  • Optional: Fresh Berries for decoration

Instructions

    Crust
  1. Grease a 9 inch springform pan, set aside. Preheat oven to 350F. In a small bowl combine Oreos, melted butter, and cinnamon. Press into bottom and slightly up upsides of prepared pan. Place in fridge while you make the cheesecake.
  2. Cheesecake
  3. In the bowl of an electric mixer fitted with a paddle attachment beat cream cheese for 3 minutes on medium to high speed. Add brown sugar and beat for another 3 minutes. Add in heavy cream, Greek yogurt and vanilla extract- mixing until fully combined. Add in eggs one at a time. You should have a creamy batter with no lumps. Pour into prepared pan. Place 9 inch springform pan in a 10 inch cake pan- place cake pan in roasting pan and fill roasting pan with hot water half way up the sides of the cake pan. This prevents ANY water from getting in the cheesecake and you don't have to wrap everything with foil.
  4. Cinnamon Roll Filling
  5. In a small cup add cornstarch and a splash of cold water, mixing with a fork quickly to create a "slurry".
  6. In a small bowl combine the melted butter, brown sugar and ground cinnamon then whisk in slurry.
  7. Spoon dollops all over the cheesecake and using a knife swirl all over.
  8. Bake for 60 to 70 minutes, until the middle of the cheesecake should jiggle just a little bit. Turn oven off and let cool in oven for 1 hour then take out of roasting pan and wrap with plastic wrap. Let sit in fridge over night.
  9. The next day take the cheesecake out of the fridge and using a hot clean knife cut slices of cheesecake, pour a few tablespoons or however much you like on top of each slice of cheesecake.
  10. Whipped Cream
  11. In the bowl of an electric mixer fitted with a whisk attachment beat the whipped cream and powdered sugar until stiff peaks form.Using a star tip and a piping bag pipe the whipped cream on top of the cheesecake. Store cheesecake in fridge.
http://confessionsofabakingqueen.com/cinnamon-roll-cheesecake/

 

Cheesecake Obsessed?

 

Nutella Cheesecake

Nutella Cheesecake www.confessionsofabakingqueen.com

 

Lemon Cheesecake
lemon cheesecake (1 of 1)-2

Peppermint Chocolate Cheesecake

 

peppermintchocolatecheesecake (1 of 1)-2

 

Pumpkin Cheesecake with Biscoff Crust
pumpkincheesecakepicmonket

 

Vanilla Bean Cheesecake

vanillabeancheesecakestrawberrysauce (1 of 1)-4

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Brownie Cookie Ice Cream Sandwich

Homemade No Churn Vanilla Ice Cream is filled with Crushed Oreos and M&M’s then sandwiched between two Rich & Fudgy Brownie Cookies made from scratch. Everyone will love these Brownie Cookie Ice Cream Sandwiches

Brownie Cookie Ice Cream Sandwich www.confessionsofabakingqueen.com

 

Holy Cow! Words cannot describe my happiness when I tried one of these for the first time. The rich chocolatey cookie, like no other chocolate cookie I’ve had before, filled with creamy homemade ice cream with crushed Oreo’s & M&M’s.

Brownie Cookie Ice Cream Sandwich www.confessionsofabakingqueen.com

Brownie Cookie Ice Cream Sandwich www.confessionsofabakingqueen.com

The perfect 4th of July treat. And bonus make them the day before, so the day of you just pull them out of the freezer when you’re ready. I made the ice cream in the morning and before bed made the cookies and assembled them.

Brownie Cookie Ice Cream Sandwich www.confessionsofabakingqueen.com

 

While these will be perfect for 4th of July with the Red, White & Blue M&M’s you can make them year round with regular M&M’s. I made them look like good ol’ AMURICA but they’ll be long gone before then in fact I might need to make another batch!

 

Brownie Cookie Ice Cream Sandwich www.confessionsofabakingqueen.com

 

Oh and the cookies are fabulous on their own too! As my sista Lydia said “FYI Those cookie are crack. Great Job”

 

Brownie Cookie Ice Cream Sandwich

Yield: 12-13

Serving Size: 1 Brownie Cookie Sandwich

Ingredients

    No Churn Ice Cream
  • 466 Grams (2 Cups) Heavy Cream
  • 1 Tablespoon of Vanilla Extract
  • 397 Grams ( 14oz) Sweetened Condensed Milk
  • 170 Grams (1/2 Cup) Crushed Oreos
  • 170 Grams (1/2 Cup) M&M's
  • Brownie Cookies
  • 113 grams (4oz) Milk Chocolate
  • 113 grams (4oz) Semi Sweet Chocolate
  • 113 grams (4oz) Dark Chocolate
  • 91 Grams (5 tbsp) Unsalted Butter
  • 150 Grams (3 Large ) Eggs, at room temp.
  • Brown Sugar (Light or Dark)
  • 100 Grams (3/4 Heaping Cup) All Purpose Flour
  • 3 Grams (1/2 tsp) Baking Powder
  • 3 Grams (1/2 tsp) Salt
  • 60 Grams (1/3 Cup) M&M Candies, you may use more or less depending on how many you want

Instructions

    No Churn Ice Cream
  1. In the bowl of an electric mixer fitted with a whisk attachment beat the heavy cream and vanilla extract until medium peaks form.
  2. In a seperate bowl mix sweetened condensed milk with curshed Oreo's and M&M's. Fold the mixture into the whipped cream. Place mixture in an airtight container and place in freezer for a minimum of 6 hours.
  3. Brownie Cookies
  4. Chop the chocolate into small pieces. Place a glass bowl sitting over a pot with a little water on low- medium heat, make sure that the bowl is not touching the water. Place the butter, cut into chunks, into the bowl with the chocolate. Mix until chocolate and butter are melted. Set aside to cool for a few minutes.
  5. In the bowl of an electric mixer beat the brown sugar and eggs, beat for 2-3 minutes you will see the mixture begin to lighten.
  6. In a separate bowl whisk together the flour, baking powder and salt, set aside.
  7. Slowly add the cooled chocolate mixture to the brown sugar mixture. Mix until fully combined, fold in the flour mixture just until no flour streaks remain. Pour into an airtight container and let chill in fridge for 2 hours or up to 2 days.
  8. Preheat oven to 350F and line a baking sheet with a Silpat Liner. Scoop 2 tbsp of dough onto sheet making sure to leave an inch between each cookie. Bake for 9-11 minutes, the cookies will begin to have the crunchy brownie top look on them. When done place tray on a wire rack and let cool for 20-30 minutes before transferring to a wire rack.
  9. When ready to prepare cookie ice cream sandwiches, remove ice cream out of freezer and let sit for 5 minutes.
  10. Scoop 1/4 cup ish of the ice cream, place one scoop of ice cream on the bottom of a cookie and take another cookie and put it on top of the ice cream. Wrap the cookie sandwich in plastic wrap, twice.
  11. I did two sandwiches at a time and placed them in the freezer then did another batch.
http://confessionsofabakingqueen.com/brownie-cookie-ice-cream-sandwich/

Golden Oreo Cake Batter Ice Cream Pie

cakebattericecreampie picmonkey.jpg

Bailey’s Double Chocolate Ice Cream Cake

baileyschocolateicecreamcake (1 of 1)-2

 

Cake Batter Golden Oreo Ice Cream

cakebattericecream

 

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Cinnamon Roll Pound Cake

Cinnamon Roll Pound Cake is Rich & Buttery ribboned with a Cinnamon Swirl baked to golden brown and topped with a Luscious Cream Cheese Frosting

Cinnamon Roll Pound Cake www.confessionsofabakingqueen.com

 

I made cinnamon roll blondies recently an it really got me on my cinnamon roll flavor kick. Cuz I was too damn lazy to make cinnamon rolls, even though its actually easy to make cinnamon rolls from scratch. Once those blondies were gone though I still needed something cinnamon roll esque. So here comes the Cinnamon Roll Pound Cake…

 

Cinnamon Roll Pound Cake www.confessionsofabakingqueen.com

The cake is moist and dense with lots of swirls of brown sugar cinnamony goodness. With the cinnamon swirl giving the top of the cake a sweet crunch, against the creamy cream cheese frosting, this cake was irresistible.

Cinnamon Roll Pound Cake www.confessionsofabakingqueen.com

I found myself talking to myself about how good it was. My sister said ” One of the best things you’ve ever made!”

Cinnamon Roll Pound Cake www.confessionsofabakingqueen.com Cinnamon Roll Pound Cake www.confessionsofabakingqueen.com

Cinnamon Roll Pound Cake

Ingredients

    Cake
  • 3/4 cup unsalted butter, at room temp.
  • 4 oz cream cheese, at room temp.
  • 3/4 cup brown sugar
  • 3/4 cup granulated sugar
  • 2 tsp vanilla extract
  • 1 large egg, at room temp.
  • 1 large egg yolk, at room temp.
  • 1 1/2 cups cake flour
  • 1/4 tsp baking powder
  • Cinnamon Swirl
  • 2 tbsp unsalted butter, melted
  • 1 tsp ground cinnamon
  • 3 tbsp brown sugar
  • Cream Cheese Frosting
  • 4oz cream cheese, at room temp.
  • 1 cup powdered sugar
  • 1 tbsp heavy cream
  • 1 tsp vanilla extract

Instructions

    Cake
  1. Preheat oven to 350F and grease a 9X5 loaf pan, set aside.
  2. In the bowl of an electric mixer combine the butter and cream cheese, beat until combined and light and fluffy. Add in both sugars and beat until fully combined, a minute or two. Mix in vanilla and one egg at a time, mixing on low.
  3. In a medium bowl sift together the cake flour and baking powder. Add flour mixture to the wet batter slowly. Mix until just combined. Pour batter into prepared pan and set aside.
  4. Cinnamon Swirl
  5. In a small bowl mix together the melted butter, cinnamon and brown sugar. Using a spoon place dollops of the mixture scattered over the top of the batter, then take a knife and swirl the cinnamon mixture throughout the whole loaf.
  6. Place the pan in the oven and bake for 52-60 minutes, until a toothpick inserted in comes out with no wet batter. Set on a wire rack to cool for 30 minutes then invert the cake on to the wire rack.
  7. Cream Cheese Frosting
  8. In the bowl of an electric mixer beat the cream cheese for one minute. Then on low speed beat in the powdered sugar, heavy cream and vanilla extract. Once the powdered sugar is combined turn the mixer on high and beat for 3 minutes.
  9. Once the cake has cooled add the cream cheese frosting. I stored my cake in the fridge, for up to 4 days.
http://confessionsofabakingqueen.com/cinnamon-roll-pound-cake/

Cinnamon Roll Pound Cake www.confessionsofabakingqueen.com

 

Cinnamon Roll Blondies

Cinnamon Roll Blondies www.confessionsofabakingqueen.com

 

Cinnamon Rolls

Cinnamon Rolls www.confessionsofabakingqueen.com

Apple Cinnamon Roll Doughnuts

Apple Cinnamon Roll Doughnuts www.confessionsofabakingqueen.com

 

Salted Caramel Apple Cinnamon Rolls Salted Caramel Apple Cinnamon Rolls www.confessionsofabakingqueen.com

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