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

Continue Reading

Chewy Lemon Cookies

Fresh Lemon Juice, Fresh Lemon Zest and Lemon Extract make these Chewy Lemon Cookies bursting full of lemon flavor
Chewy Lemon Cookies www.confessionsofabakingqueen.com

I’ve made lemon cookies before, twice on my blog actually. While I am a chocoholic 99.9% of the time, occasionally I love a good lemon treat. And lemon is a fabulous flavor for a cookie, it breaks up all the dare I say it? Chocolate.  But often times when you find a lemon cookie its flat and crisp or thick and cakey. While I personally enjoy all types of cookies, I ain’t one to judge, I like ’em all! When I made these I was in the mood for a chewy cookie.

 

Chewy Lemon Cookies www.confessionsofabakingqueen.com

So I set out to make a thickier but not cake like chewy lemon cookie.

I was very happy with the results.

Chewy Lemon Cookies www.confessionsofabakingqueen.com

I let the cookies chill in the fridge overnight which I feel helped enhance the lemon flavor. I use lemon zest, lemon juice and lemon extract in these cookies cuz gosh darnit I want the lemon to scream!

 

Chewy Lemon Cookies www.confessionsofabakingqueen.com

These are the type of cookies you eat like 10 and think it’s only been like 2 cookies but wonder where the heck the rest disappeared to

I originally was going to drizzle the cookies with a lemon glaze but knew I was short on time so I rolled the cookies in powdered sugar for fun.

 

Some other Lemon Cookies I posted on my blog look very similar to these cookies but these are more chewy cookies.

Chewy Lemon Cookies www.confessionsofabakingqueen.com

I took these Chewy Lemon Cookies to a bbq and they disappeared way faster than I expected, thank god I had some at home before the bbq otherwise I wouldn’t have had any!

 

Chewy Lemon Cookies www.confessionsofabakingqueen.com

 

Chewy Lemon Cookies

Ingredients

  • 1 cup unsalted butter, softened
  • 1 1/2 cups granulated sugar
  • 1 large egg, at room temp.
  • 1 large egg yolk, at room temp.
  • 1 tsp vanilla extract
  • 2 tsp lemon extract
  • 3 tbsp fresh lemon juice
  • 2 tbsp lemon zest
  • 3 cups all purpose flour
  • 1/2 tsp salt
  • 2 tsp cornstarch
  • 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1 cup powdered sugar for dunking cookies

Instructions

  1. In the bowl of an electric mixer beat butter for 1 minute. Add in granulated sugar, mix until combined then beat for an additional minute. Add in egg and yolk and beat for 3 minutes. Add in vanilla and lemon extracts, fresh lemon juice and zest. Continue mixing until fully incorporated.
  2. In a medium bowl whisk together the flour, salt, cornstarch, baking powder and baking soda.
  3. Slowly add dry ingredients to the butter mixture. Chill dough for at least 3 hours or up to 4 days.
  4. Using a cookie scoop place 2tsp of dough roll together then dunk in powdered sugar. Place on a baking sheet at 325 for 9-11 minutes until cookies are just set. Set the cookie sheet on a wire rack to cool for 5 minutes. Store cookies in an air tight container for up to 3 days.
http://confessionsofabakingqueen.com/chewy-lemon-cookies-2/

Chewy Lemon Cookies www.confessionsofabakingqueen.com

 

Lemoney Goodness 

Blueberry Lemon Loaf Cake

Blueberry Lemon Loaf Cake www.confessionsofabakingqueen.com

Lemon Cheesecake

Lemon Cheesecake www.confessionsofabakingqueen.com

 

Raspberry Swirl Lemon Cheesecake
Raspberry Swirl Lemon Cheesecake

Raspberry Lemon Loaf Cake

Raspberry Lemon Loaf Cake www.confessionsofabakingqueen.com

Lemon Creme Brûlée

Lemon Creme Brulee www.confessionsofabakingqueen.com

Continue Reading

Chewy Fudgy Brownies

Chocolatey and Chewy these brownies are simple to make, whip these up and in 45 minutes you’ll be digging for some of these Chewy Fudgy Brownies out of the pan 

Chewy Fudgy Brownies www.confessionsofabakingqueen.com

Sisters are such a blessing. But can also be like a curse. You can borrow their clothes but then when you think of an outfit in your mind and you go to pull it out of your closet it’s no where to be found because they steal and don’t put back!! If you want to know the truth ask your sister. Does this make me look fat? Hell yes it does. Thinking you’re being a nice person then your sister will tell you right away how much of a bitch you are.

Chewy Fudgy Brownies www.confessionsofabakingqueen.com

S000 the other day I stated I wanted brownies and my sisters said ugh don’t make homemade brownies the best brownies are boxed. I was like ahhh hell no!! So I set aside to make some brownies. I had made some the week before that were whatever, so I needed to make some bomb brownies to shut my sisters up.

 

chewybrownies-6

I made these and Lydia gave them a 9/10 which is bomb from her. She is probably the harshest critic I have.  I think she gave them a 9 cuz she doesn’t like chocolate chips or chunks inside the brownies but I do. Guess who bought the ingredients, made them and did all the dishes? So yes I put chocolate chunks in the brownies.
Chewy Fudgy Brownies www.confessionsofabakingqueen.com

Serve these warm with ice cream, holy moly. I cannot tell you how many times I have made these brownies and had ice cream with them over the last month. At least 4 times I have made the brownies, countless times I’ve had a brownies a la mode.. Oops

 

Chewy Fudgy Brownies

Ingredients

  • 3/4 Cup Granulated Sugar
  • 1/2 Cup Light Brown Sugar
  • 12 TBSP Unsalted Butter
  • 1 Egg + 1 Egg Yolk
  • 1 Tsp Vanilla Extract
  • 1/2 Cup All Purpose Flour
  • 3/4 Cup Cocoa Powder
  • 1 Tsp Salt
  • 1 TBSP Corn Starch
  • 1/8 tsp baking soda

Instructions

  1. Preheat the oven to 350F and line a 9X9 pan with foil that hangs over sides and grease it. Set aside.
  2. In a saucepan or in a microwave safe bowl melt the butter turn off heat and add the granulated sugar and brown sugar. Whisk in egg and egg yolk. Mix in vanilla extract.
  3. Sift into the mixture the flour, cocoa powder, salt and cornstarch and baking soda. Mix just until no flour streaks remain.
  4. Pour into prepared pan. Bake for 27-31 minutes or until only moist crumbs come off a toothpick. Let cool in pan for 20 minutes then lift out with foil overlay.
http://confessionsofabakingqueen.com/chewy-fudgy-brownies/

 

Chocolate Lovahhh??

 

Sea Salt Double Chocolate Cookies

Double Chocolate Sea Salt Cookies www.confessionsofabakingqueen.com

Peppermint Chocolate Cheesecake

Peppermint Chocolate Cheesecake www.confessionsofabakingqueen.com

Guinness Chocolate Cookies

Guinness Chocolate Cookies www.confessionsofabakingqueen.com

Salted Caramel Chocolate Cake

Salted Caramel Chocolate Cake www.confessionsofabakingqueen.com

Bailey’s Double Chocolate Ice Cream Cake

Bailey's Chocolate Ice Cream Cake www.confessionsofabakingqueen.com

Continue Reading

Cinnamon Roll Blondies

Buttery, rich and chewy blondies are swirled with cinnamon sugar baked to a golden brown and topped with a luscious cream cheese frosting

Cinnamon Roll Blondies www.confessionsofabakingqueen.com

 

Cinnamon rolls, one of my true loves. And I actually enjoy making them from scratch. I’ve got a great recipe for making them the night before and baking first thing in the morning. Lemme tell you, unreal. There is NO comparison to store bought vs homemade cinnamon rolls. It’s worth it. And not hard at all. Enough about them.

Cinnamon Roll Blondies www.confessionsofabakingqueen.com

 

Cinnamon Roll Blondies www.confessionsofabakingqueen.com

On to these Cinnamon Roll Blondies…
So I love cream cheese frosting and love cinnamon and I was craving an easy blondie/ bar so it was only natural to do this. I am sure I am not the first one to make a cinnamon roll blondie but I am biased to say this was a fabulous recipe.

Cinnamon Roll Blondies www.confessionsofabakingqueen.com

I added cinnamon in the blondie base and then made a butter/brown sugar/ cinnamon mixture and swirled it throughout before I baked.

Cinnamon Roll Blondies www.confessionsofabakingqueen.com

Let the bars cool and slather a big ol’ buncha cream cheese frosting on top.
Cinnamon Roll Blondies www.confessionsofabakingqueen.com

I literally could dive into that frosting. Its the same one I use for my cinnamon rolls. I like it so much because you can taste the cream cheese, so often a cream cheese frosting is so sweet or buttery that the star of the show doesn’t shine. Well lemme tell you this time cream cheese shines!

Cinnamon Roll Blondies www.confessionsofabakingqueen.com

Finding the pockets of cinnamon sugar were delightful, a chewy cinnamon blondie topped with cream cheese frosting. Wow. Speechless. I prefer the bars chilled but to each their own!

Cinnamon Roll Blondies

Ingredients

    Blondies
  • 1/2 cup unsalted butter, melted
  • 3/4 cup brown sugar
  • 1 egg
  • 2 tsp vanilla extract
  • 1 cup flour
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1/2 tsp ground cinnamon
  • Cinnamon Swirl
  • 2 tbsp unsalted butter, melted
  • 2 tbsp brown sugar
  • 1/2 tsp ground cinnamon
  • Frosting
  • 4 oz Cream Cheese, at room temp.
  • 2 tbsp Unsalted Butter, at room temp.
  • 1 cup powdered sugar, sifted
  • 1 tsp Vanilla Extract
  • 1 tbsp Heavy Cream

Instructions

    Cinnamon Blondies
  1. Preheat oven to 350F and line a 9X9 pan with foil to over hang on the sides. Get cream cheese out of fridge and chop into small pieces, set aside.
  2. In the bowl of an electric mixer add the butter and beat for one minute. Then add the brown sugar, mixing until fully combined. Add in the egg and vanilla extract, beat for one minute. Turn mixer off and add flour, baking soda, salt and ground cinnamon. Mix just until no flour streaks remain. Pour batter into prepared pan.
  3. Cinnamon Swirl
  4. In a small bowl mix together melted butter, brown sugar and cinnamon.
  5. Using a spoon drop dollops of cinnamon swirl on to the blondie mixture. Using a knife swirl the spoonfuls. Bake for 23-26 minutes, until blondies are golden brown and have set.
  6. Let cool for at least 45 minutes before icing. I let the blondies cool for 10 minutes on a wire rack then using the foil over hand I pull the blondies out of the tin to cool faster.
  7. Frosting
  8. In the bowl of an electric mixer beat cream cheese for 1 minute. Then beat in butter, mixing for another minute. Add in powdered sugar, vanilla and heavy cream, mixing on low to prevent a powdered sugar storm. Once all combined beat on high for 3 minutes. Spread on top of blondies. Store in air tight container in fridge for up to 3 days.
http://confessionsofabakingqueen.com/cinnamon-roll-blondies/

Cinnamon Roll Blondies www.confessionsofabakingqueen.com

 

Love a good blondie? Me too!

 

Apple Blondies 

brownsugarappleblondies (1 of 1)

Salted Chocolate Chip Pecan Blondies 

saltedcaramelblondies (1 of 1)-7

 

Chewy Gooey Candy Blondies
chewyooeygooeyblondies (1 of 1)-7

Pretzel Crusted M&M Blondies 

 

pretzelcrustedmmblondies (1 of 1)-5

Cookie Butter Sea Salt Blondies 
cookiebutterblondies (1 of 1)-5

Continue Reading

Cookie Butter Lava Cakes

Rich cookie butter oozes out of this luscious chocolate lava cakes, top with ice cream and you will be in heaven with these Cookie Butter Lava Cakes! 

Cookie Butter Lava Cakes www.confessionsofabakingqueen.com
While I am a little obsessed with Cheesecake, lava cakes are also one of my favorite desserts. And lava cakes are made and baked in less than 30 minutes. Hello, this is not a good thing for a sugar addict like myself.

And currently I am back on my obsession with cookie butter. It’s just so damn good. Crushed cookies? Sign me up.

Cookie Butter Lava Cakes www.confessionsofabakingqueen.com

These are the easiest desserts to make, melt some chocolate and butter whisk in some eggs, mix in some sugaaaah and fold in the flour. BAM! Done. Well in this case add some cookie butttah. Or try my Nutella Lava Cakes made with Frangelico, since who doesn’t love Frangelico!

 

Cookie Butter Lava Cakes www.confessionsofabakingqueen.com

Anyways this was a natural choice on a weeknight when I was craving something sweet. I also love lava cakes since you can make the batter and fill the ramekins up to a day in advance. Just wrap them in plastic wrap and chill in the fridge. That’s how I got these purrrrty photos in the day light, since when I made them it was 9:30pm!

 

Cookie Butter Lava Cakes

Prep Time: 10 minutes

Cook Time: 15 minutes

Total Time: 25 minutes

Yield: 2 Ramekins

Ingredients

  • 2oz Semi Sweet Chocolate ( I use Ghirardelli Semi Sweet Chocolate Baking Bars)
  • 5 Tbsp Unsalted Butter
  • 1 Large Egg
  • 2 Large Egg Yolks
  • 1/2 Cup Powdered Sugar
  • 1/3 Cup All Purpose Flour
  • 4 Tbsp Cookie Butter

Instructions

  1. Preheat oven to 425F if baking right away. Grease two ramekins, set aside. ( I used two 4 inch diameter, 11 oz capacity ramekins)
  2. In a microwave safe bowl break the semi sweet chocolate into chunks and add butter. Cook for 30 second increments, only 1 or 2 sessions should be fine. Whisk the chocolate and butter together in between increments. Once butter is fully melted chocolate should melt quickly.
  3. In a larger bowl add the chocolate mixture and mix in egg and yolks, stirring to combine. Then mix in powdered sugar and finally mix in the flour, just until white streaks disappear.
  4. Pour 1/4 of batter into each ramekin. Top with 2 tbsp of Cookie Butter and pour 1/4 of batter on top of the Cookie Butter, covering it. Place ramekins on a cookie sheet and bake for 14-16 minutes, until the cake looks set.
  5. Let cake cool for 5 minutes. Use a knife to loosen the cake and invert on to a serving plate. Serve with vanilla ice cream.
http://confessionsofabakingqueen.com/cookie-butter-lava-cakes/

Naturally I made one for my beautiful sissy, we devoured this one in all of 2.5 seconds!

Cookie Butter Lava Cakes www.confessionsofabakingqueen.com

Nutella Lava Cake 

Nutella Lava Cake www.confessionsofabakingqueen.com

Cookie Butter Chocolate Chip Sea Salt Cookies

Cookie Butter Sea Salt Chocolate Chip Cookies www.confessionsofabakingqueen.com

Cookie Butter Granola

Cookie Butter Granola www.confessionsofabakingqueen.com

Cookie Butter Chocolate Cookie Cheesecake Bars 

Cookie Butter Chocolate Chip Cookie Cheesecake Bars www.confessionsofabakingqueen.com

Cookie Butter Butterscotch Oat Cookies

Cookie Butter Butterscotch Oat Cookie www.confessionsofabakingqueen.com

Cookie Butter Sea Salt Truffles 

Cookie Butter Sea Salt Truffles

Continue Reading

Nutella Sea Salt Chocolate Chip Cookies

My favorite cookie dough is stuffed with a scoop of Nutella and sprinkled with Sea Salt to make an extra large special cookie. Nutella Sea Salt Chocolate Chip Cookies will be your new favorite.

Nutella Sea Salt Chocolate Chip Cookies www.confessionsofabakingqueen.com

 

One of my favorite cookies on the blog are these Cookie Butter Sea Salt Chocolate Chip Cookies…I posted them a long time ago. Why on earth has it taken me this long to try a Nutella version? Sometimes I wonder what goes on in my head!!
Nutella Sea Salt Chocolate Chip Cookies www.confessionsofabakingqueen.com

I am happy to say stuffing my new favorite cookie recipe with Nutella and topping them with sea salt was a clear winner!

 

The richness of the Nutella oozing out of the middle is topped off with the sea salt. And sea salt on anything with chocolate is bomb diggity!

Nutella Sea Salt Chocolate Chip Cookies www.confessionsofabakingqueen.com

 

Have you ever put sea salt on your cookies? If you haven’t I suggest you try it, it adds that little something extra. Just like Elle Woods does in Legally Blonde when turning in her paper with a spritz of perfume. You just can’t stop eating a cookie when it has that little extra something.
Nutella Sea Salt Chocolate Chip Cookies www.confessionsofabakingqueen.com

 

One of my favorite things about this recipe is that in these cookies you can taste the butter. If you’re going to be starting something off with lots of butter I better damn well taste it!

Some recipes its like the taste of butter disappears, not in these cookies.
Nutella Sea Salt Chocolate Chip Cookies www.confessionsofabakingqueen.com

 

These are large cookies though, I take what I would normally serve as one cookie and make that the base, flatten it out to a disc and fill with Nutella. Then top with another cookie slightly flattened out, pinch the sides together and roll into a ball. This recipe makes about 14- 16 large cookies of course you could make them smaller but something about adding Nutella and sea salt to a cookie makes it extra special and let’s be honest extra special cookies are never small. Bigger is better, when it comes to cookies!

Nutella Sea Salt Chocolate Chip Cookies www.confessionsofabakingqueen.com

Nutella Sea Salt Chocolate Chip Cookies

Yield: 15- 16 Large Cookies

Ingredients

  • 1 cup unsalted butter (2 sticks), at room temp.
  • 1/2 cup granulated sugar
  • 3/4 cup light brown sugar
  • 2 teaspoons vanilla extract
  • 2 large eggs, at room temp.
  • 2 cups flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1 tablespoon corn starch
  • 1 tablespoon milk powder
  • 1/4 tsp salt
  • 1 cup chocolate chips
  • 1 cup Nutella

Instructions

  1. In the bowl of an electric mixer combine the butter, brown sugar and granulated sugar. Beat until light and fluffy and the color has lightened. About 3-5 minutes.
  2. In a large bowl sift together flour, cocoa powder, baking soda, baking powder, salt, cornstarch and milk powder.
  3. When the butter/sugar mixture has lightened add the eggs one at a time beating on medium speed. Add vanilla and beat mixture for another 2 minutes.
  4. Slowly add the dry mixture and as the dry mixture is half mixed in add the chocolate.
  5. Using a medium (2 T) cooke scoop, scoop the batter into balls on a parchment lined baking sheet or plastic container. Once you have scooped the cookies sprinkle sea salt on top and slightly press into the dough. Chill the cookies for at least 2 hours.
  6. Once dough is chilled take one ball of dough and flatten to a disc shape. Add a teaspoon of Nutella and use another cookie, flattened, to cover the Nutella and seal the cookie edges together.
  7. Preheat oven to 350F and place cookies on a silpat lined baking sheet. Bake for 14-16 minutes, until golden brown on the edges and set in the center. Sprinkle more sea salt on top if desired.
http://confessionsofabakingqueen.com/nutella-sea-salt-chocolate-chip-cookies/

Continue Reading

Nutella Banana Raspberry Puffs

Nutella, Bananas and Raspberries are wrapped inside puff pastry, brushed with an egg wash and baked till golden brown. These Nutella Banana Raspberry Puffs are a lush breakfast or topped with ice cream a scrumptious dessert! 

Nutella Banana Raspberry Puffs www.confessionsofabakingqueen.com

Sometimes you want something, but you don’t want to put in the effort. You know that’s why things like pre packaged cookie dough are so popular. And well pre packaged puff pastry as well. Let’s be honest who has the time to make home made puff pastry, I sure as hell don’t!

And the pre packed stuff is damn good!

And you can make a to die for breakfast dessert with just a few simple ingredients you probably already have on hand.

  • Nutella
  • Bananas
  • Raspberries
  • Frozen Puff Pastry
  • Egg

Nutella Banana Raspberry Puffs www.confessionsofabakingqueen.com

 

These are perfect for a Sunday morning treat or a weeknight dessert.

They take all of 5 minutes to make. Roll you pastry out cut the pastry into roughly 2 1/2 inch X 2 1/2 inch squares. Add a heaping teaspoon of Nutella top with bananas and raspberries. Pinch together in a square, brush with an egg wash and bake at 400F for 17-19 minutes or until golden brown.

 

Nutella Banana Raspberry Puffs www.confessionsofabakingqueen.com

If that isn’t simple, I don’t know what is.

And there is really nothing like warm pastry, I swear whether its on a Chicken Pot Pie or an Apple Turnover I can murder pastry. Like it’s not good. Slight obsession with the stuff.
Nutella Banana Raspberry Puffs www.confessionsofabakingqueen.com

 

Perfect ending to a home made Valentines Dinner!

Nutella Banana Raspberry Puffs www.confessionsofabakingqueen.com

 

Nutella Banana Raspberry Puffs

Prep Time: 5 minutes

Cook Time: 20 minutes

Total Time: 25 minutes

Yield: 9

Ingredients

  • 1 Sheet of Puff Pastry, thawed.
  • 1 Banana, sliced
  • 9 Raspberries
  • 1/2 cup Nutella
  • 1 Egg
  • Optional: Serve with Vanilla Ice cream

Instructions

  1. Preheat oven to 400F and line a cookie sheet with a silpat liner.
  2. Roll your puff pastry out to be a bit thinner than it comes. Cut into 2 1/2- 3 inch squares. Top with a heaping tablespoon of Nutella, add two slices of banana and one raspberry. Fold the pastry together, by bringing in each 4 sides to the center and then pinching the sides together. Set on baking sheet.
  3. In a small bowl crack one egg and whisk together. Using a pastry brush, brush the egg wash all over each pastry.
  4. Bake for 17-20 minutes or until golden brown. Let cool for 5 minutes.
  5. Optional serve with vanilla ice cream.
http://confessionsofabakingqueen.com/nutella-banana-raspberry-puffs/

Nutella Lover? 

Nutella Lava Cake

Nutella Lava Cake www.confessionsofabakingqueen.com

Nutella Cheesecake  Nutella Cheesecake www.confessionsofabakingqueen.com

Marshmallow Cookie Butter Nutella Cookies

Marshmallow Nutella Cookie Butter Cookies www.confessionsofabakingqueen.com

Nutella Swirled Pumpkin Bread 

Nutella Swirled Pumpkin Bread www.confessionsofabakingqueen.com

 

Continue Reading

Nutella Lava Cake

Chocolate Lava Cake is taken to the next level by adding Nutella. This Nutella Lava Cake will be your go to dessert for dinner parties or Monday nights  😉 
Nutella Lava Cake www.confessionsofabakingqueen.com

 

I love having dinner parties. Something about cooking for people makes me so happy. And when you’re having a dinner party you can eat the extra slice of garlic bread or cake, heck both! So basically a dinner party is an excuse for me to pig out, and pigging out on home made fresh food is my all time favorite.

 

Nutella Lava Cake www.confessionsofabakingqueen.com
To have a successful dinner party you need good time management skills. You’ve got multiple dishes or parts of one dish going at a time. So I always love to have at least one dish a make a head dish. This Nutella Lava Cake is perfect for that.

 

You can make the batter, pour them into the ramekins, wrap in plastic and store in fridge before ready to bake. And since they only take around 15 minutes to bake its a quick dessert. It’s also a WOW dessert. Because who doesn’t love oozing Nutella ? Yeah, no one.

Nutella Lava Cake www.confessionsofabakingqueen.com

 

And the second amazing part to this recipe is that it takes all of 5 minutes to prepare. All you do is melt the butter and chocolate together, mix in Frangelico, powdered sugar, egg & yolk and lastly flour. Pour 1/4 of the batter into each ramekin add a large scoop of Nutella and divide the remaining batter between the two ramekins to cover the Nutella.

You could leave out the Frangelico but I think its’s nice to add booze to anything I can 😉

Vanilla extract would be a perfect swap for the Frangelico. But hazelnut liqueur in a Nutella Lava Cake is just meant to be!

Nutella Lava Cake www.confessionsofabakingqueen.com

( I mean look at that photo, scrumpdidlieumptious)

Nutella Lava Cake

Prep Time: 5 minutes

Cook Time: 15 minutes

Total Time: 20 minutes

Yield: 2 Servings ( Double recipe for 4, Triple for 6...etc)

Serving Size: 1 ramekin

Ingredients

  • 2oz Semi Sweet Chocolate ( I use Ghirardelli Semi Sweet Chocolate Baking Bars)
  • 5 Tbsp Unsalted Butter
  • 1 Tbsp Frangelico Hazelnut Liqueur
  • 1 Large Egg
  • 2 Large Egg Yolks
  • 1/2 Cup Powdered Sugar
  • 1/3 Cup All Purpose Flour
  • 4 Tbsp Nutella

Instructions

  1. Preheat oven to 425F if baking right away. Grease two ramekins, set aside. ( I used two 4 inch diameter, 11 oz capacity ramekins)
  2. In a microwave safe bowl break the semi sweet chocolate into chunks and add butter. Cook for 30 second increments, only 1 or 2 sessions should be fine. Whisk the chocolate and butter together in between increments. Once butter is fully melted chocolate should melt quickly.
  3. In a larger bowl add the chocolate mixture and mix in the Frangelico. Add in egg and yolks, stirring to combine. Then mix in powdered sugar and finally mix in the flour, just until white streaks disappear.
  4. Pour 1/4 of batter into each ramekin. Top with 2 tbsp of Nutella and pour 1/4 of batter on top of the Nutella, covering it. Place ramekins on a cookie sheet and bake for 14-16 minutes, until the cake looks set.
  5. Let cake cool for 5 minutes. Use a knife to loosen the cake and invert on to a serving plate. Serve with vanilla ice cream.
http://confessionsofabakingqueen.com/nutella-lava-cake/

 

Nutella Lava Cake www.confessionsofabakingqueen.com

Continue Reading

Nutella Cheesecake

Nutella is baked into a rich cheesecake batter, topped with melted Nutella, toasted hazelnuts, fresh whipped cream and fresh raspberries. This cheesecake is the perfect Valentine’s Day Dessert. 

Nutella Cheesecake www.confessionsofabakingqueen.com

 

 

If you’ve read my blog before then you must know Cheesecake is one of my favorite desserts. It’s lovely to make something so rich, decedent and special. And if you top the cheesecake like this one the its a show stopper. And come on, who doesn’t like to bake a show stopping dessert?

 

Nutella Cheesecake www.confessionsofabakingqueen.com

Valentine’s Day is just around the corner. Well a month or so away. But being in the blogging world or the restaurant world you are always way ahead, well planning wise. I love to plan. I am one of those people who writes things down on their to do list that they have already done, just to cross it off. It makes me feel more accomplished for the day. I write everything down. The only time I lack writing things down is when I start baking. I WISH I was better at writing as I go. It would really make it easier for me. Luckily I did write things down as I made this cheesecake.

 

The batter is filled with lots of Nutella. I added cocoa powder as well. Baked the cheesecake, chilled it, and then drizzled it with more Nutella, toasted hazelnuts, fresh whipped cream and raspberries. Nutella Cheesecake www.confessionsofabakingqueen.com

 

When I make a cheesecake these are a few steps I take to make sure I end up with a crack free cheesecake:

  • Beat the cream cheese by itself for a few minutes. Add everything else besides the eggs and beat to combine. Once you add the eggs, one at a time and slowly, do not over beat.
  • Bake the cheesecake in a springform pan and place that in a large size cake deep cake pan. I bake my cheesecakes in a 9 inch springform pan and place that in a 10 inch round deep cake pan.
  • Bake the cheesecake in a water bath. I place the 10 inch cake pan holding the springform pan inside a large roasting pan and fill the pan halfway up the sides of the 10 inch pan with water.
  • Once the cheesecake is done baking, just a little jiggle in the center, turn the oven off and let the cheesecake cool down slowly, by keeping it inside the oven for an hour or so. Then place the cheesecake on a wire rack to cool and then wrap in plastic wrap and chill over night.
  • When cutting the cheesecake I always have a bowl of hot water and a towel so I can use a clean knife for each slice.

 

This is an OVER THE TOP dessert. It is extremely rich. You only need a little slice. Or if you are like me you need a big slice and a fork, keep that in the fridge and have a bite every time you pass the fridge or open it. Side note: Why do I always open the fridge and look what is in it even if I have just come home from a restaurant/ had a huge meal? #fatgirlproblems

Nutella Cheesecake www.confessionsofabakingqueen.com

Whether its Valentine’s Day or a dinner party. This cheesecake will be a hit. Enjoy!

 

Nutella Cheesecake

Ingredients

    Crust
  • 2 cups finely crushed graham cracker crumbs
  • 6 tbsp butter, melted
  • Cheesecake
  • 2 lbs cream cheese, completely softened to room temp.
  • 1 1/2 cup Nutella
  • 1/2 cup granulated sugar
  • 2/3 cup cocoa powder, sifted
  • 1/3 cup heavy cream
  • 1/2 cup sour cream or greek yogurt
  • 1 tsp vanilla extract
  • 5 large eggs, at room temp.
  • Topping
  • 1 cup heavy whipping cream
  • 1 tsp vanilla extract
  • 2 tsp powdered sugar
  • 1/2 cup Nutella, melted
  • Fresh Raspberries

Instructions

    Crust
  1. Grease a 9 inch springform pan, set aside. Preheat oven to 350F. In a small bowl combine graham crackers and melted butter. 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 Nutella and mix to combine. Add granulated sugar and beat for another 3 minutes. Add in cocoa powder and beat until fully combined. Add in heavy cream, sour cream, 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. Bake for 1 hour and 30 minutes to 1 hour and 45 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 place on a wire rack to cool for another 30 minutes. Then wrap with plastic wrap and chill in fridge over night.
  5. Topping
  6. Drizzle melted Nutella on top of cheesecake. Sprinkle on toasted hazelnuts.
  7. In a chilled bowl of an electric mixer fitted with the whisk attachment beat the whipping cream until soft peaks form then add vanilla and powdered sugar. Beat until hard peaks form. Put whipped cream in a piping bag fitted with a star attachment. Pipe cream on edges of cheesecake. Top with raspberries. Serve immediately using a hot clean knife cut slices of cheesecake.
http://confessionsofabakingqueen.com/nutella-cheesecake/

Nutella Cheesecake www.confessionsofabakingqueen.com

Continue Reading

Turtle Cookies

turtlecookies picmonkey2

 

So I knew come January 1st, all my new years resolutions would be in effect. Just kidding, New Years day falls on a Friday who the hell is going to start then? Not me! Maybe January 4, 2016 I will start. That’s what I thought anyways.

Well I don’t do good with strict rules. So I went to bootcamp last week 4 times and I cut back on some things. But I didn’t cut back completely. Because that is just not realistic. And I am all about starting the new year with a realistic outlook on food.

People sometimes say you should not live to eat but eat to live. I don’t. Clearly. Look at all these salted caramel!

turtlecookies (1 of 1)-4

I live at home with 4 other chocoholics. And 3 other bakeoholics, my mom and two sisters. My house is a constant scene for lots of treats. My dad doesn’t eat much of it. But you know when dad comments on a baked good, you’ve found a winner.

Yes, you guessed it, my dad loved these cookies. So for me, that’s a stamp of approval. But really who doesn’t love a thick chocolate cookie filled with LOTS of chocolate chunks, toasted pecans and drizzled with salted caramel.

Due to the caramel you don’t really want to stack them so I think it’s best to just eat them all right away, while they are still warm. And if you’re feeling fancy maybe a scoop of vanilla ice cream? Ugh, love.

turtlecookies (1 of 1)-2 I used cold butter and cold eggs, so the mixture is lumpy but it’s supposed to be. Then when they bake the butter is just everywhere, the cookies are thick and more crumbly like than chewy.

Turtle Cookies

Prep Time: 2 hours, 15 minutes

Cook Time: 15 minutes

Total Time: 2 hours, 15 minutes

Yield: 14-16 Cookies

Ingredients

  • 1 Cup of Unsalted Butter (2 Sticks), cold
  • 3/4 Cup of Brown Sugar
  • 1/2 Cup of Granulated Sugar
  • 2 Large Eggs, cold
  • 1 tbsp Real Vanilla Extract
  • 1 2/3 cup AP Flour
  • 1/2 cup Cocoa Powder
  • 1/2 tsp Baking Soda
  • 1/2 tsp Baking Powder
  • 1/2 tsp Salt
  • 1 tbsp Cornstarch
  • 1 tbsp Milk Powder
  • 1 cup Semi Sweet Chocolate Chunks
  • 2/3 cup Chopped Toasted Pecans
  • 3/4 cup Homemade Salted Caramel Sauce .

Instructions

  1. Cut the butter into small chunks and mix in a mixing bowl. Mix until butter has come together into a one piece again. Add brown sugar and granulated sugar.
  2. Add the eggs one at a time beating on medium speed. Add vanilla and beat mixture for another minute. The mixture will be lumpy.
  3. In a large bowl sift together flour, cocoa powder, baking soda, baking powder, salt, cornstarch and milk powder.
  4. Slowly add the dry mixture and as the dry mixture is half mixed in add the chocolate and pecans.
  5. Using a large cookie/ ice cream scoop the batter into balls on a parchment lined baking sheet or plastic container. Chill the cookies for at least 2 hours.
  6. Preheat oven to 350F and place cookies on a silpat lined baking sheet. Bake for 14-17 minutes.
  7. Cool cookies 5-10 minutes then drizzle homemade salted caramel sauce on top. Store in an airtight container
http://confessionsofabakingqueen.com/turtle-cookies/

Related Posts Plugin for WordPress, Blogger...
Continue Reading