No-Bake Toblerone Cheesecake (aka danger!)

My soon-to-be sister-in-law, Amanda, introduced me to this recipe.  She said she got it off the Kraft website, but it doesn’t appear to be there anymore.

This cake is extremely tasty and easy to make… It’s pretty dangerous!

For my cheesecake-loving-Dad’s birthday, it was the perfect thing!

Toblerone Cheesecake

Here are the directions from Amanda:

What you need:

– 1 1/4 cup of Oreo baking crumbs

– 1/2 cup of butter

– 2 pkg of cream cheese

– 1 cup of peanut butter

– 1 cup of sugar

– 200g of Toblerone (4 mini bars or 2 regular size bars)

– 1 1/2 cups of cool whip (thawed)

Directions: Melt the butter in the microwave and mix the Oreo crumbs with melted butter than press it down in a 9″ spring form pan (I usually use the back of a spoon and push it and smooth it out to the edges- it doesn’t seem like it will be enough but it definitely will cover the entire bottom) Refrigerate crust for at least 10 minutes Beat cream cheese, peanut butter and sugar until well blended Cut half the Toblerone (100g) into small pieces and mix into cream cheese mixture Whisk in 1 cup of cool whip into mixture Spoon mixture over crust and refrigerate for 3 hours Microwave remaining cool whip (1/2 cup) and remaining Toblerone in the microwave for 1 minute and pour over mixture and refrigerate until firm When ready to serve run knife along the edge of the pan to loosen cake and remove the rim.

Then invite people over to eat it with you (so you don’t try to eat the whole thing yourself!)

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Irish Coffee

On a trip to San Francisco, a friend told  us that we needed to make a stop at Buena Vista Cafe for their famous Irish Coffee, read about the history of it here

We went, and we were not disappointed by what the handsome, serious, silver mustached bartender whipped us up. Clearly this was a crowd favorite, as just about everyone else there was having the same thing.

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We watched the process carefully so we could make it ourselves.  This drink has become a staple at our brunches and is always a crowd-pleaser! The perfect addition to your Christmas morning!

What you need:

Coffee (I like a dark roast)

Irish Whiskey

Sugar Cubes

Whipping Cream

Irish Coffee

Add 2 sugar cubes, an ounce of whiskey and about 3 ounces of coffee to your glass and stir. Whip cream for about 2.5 minutes, it should just be just starting to firm up, but should still be quite runny. Then pour whipping cream over a spoon to layer it on top of the coffee.

That’s it! It’s delicious and has a nice kick!

The Perfect Gingerbread

ImageEvery year my mom makes tons of amazing Christmas treats. They’re all delicious, but what stands out as my very favorite, are her gingerbread cookies.  They are AMAZING! Soft and spicy and not too sweet.  I could easily eat an entire tin full of them.

Over the weekend I asked my mom to help me whip up a batch of this old family recipe:

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As you can see from the photo, this recipe has been well used! I especially like that it says “makes lots”

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Of course the best part about gingerbread cookies is decorating them.

For frosting we (my mom) made a royal frosting, she makes this without a recipe, but she estimates the following measurements:

1 egg white

8th of a teaspoon cream of tartar

1.5 cups of icing sugar

splash of lemon juice  (or more depending on how stiff you want it to be)

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I highly recommend adding this recipe to your Christmas baking.  It’s a classic. For me, it wouldn’t feel like Christmas without them!

Homemade Oreos

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You know what they say; if at first you don’t succeed, open all the windows and doors, air out the smoke, replace the batteries in the smoke detectors (they definitely should have gone off…) apologize to the neighbors, drink a big glass of wine, wait about a week and try again.

I found this recipe here, and thought it looked simple enough. Well, not so much. I really can’t put my finger on where exactly I went wrong, but one of the major mistakes I made was using wax paper, which, I now know, is not the same as parchment paper, there is an important distinction between the two (hence the smoke).

Here is what my first attempt at this recipe looked like:

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so yeah.

The second time I made the following modifications:

1. used parchment paper

2. added an extra half an egg white

3. added the dry ingredients to the wet ingredients slowly (the recipe tells you to do this, but I forgot the first time)

4. Made the cookies by rolling up balls of dough about an inch in diameter (instead of using an ice cream scoop-those were too big)

5. Baked them for only 7 minutes instead of the 10-12 the recipe called for (they burned)

The dough for these cookies is so stiff that my mixer started letting off a weird melting-plastic smell… Probably time to get a new one!

All-in-all they turned out pretty great  (they involve a lot of butter and sugar so they are, of course, delicious)

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They certainly look pretty!

Quiche in the Country: The Perfect Brunch

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Over the weekend I was invited to spend the night at a friend’s place outside the city.  As much as I love living in the city, I always jump at the opportunity to get up north whenever I can.

In return for the hospitality, I offered to make brunch, which is one of the few meals I can confidently prepare.

Throughout the work week, I’m always hurrying through breakfast, usually downing a smoothie just before running out the door. In contrast, weekend brunches always feels like such a luxury; taking the time to prepare something delicious and enjoying it with friends.

I opted to make a quiche, knowing our time there was limited, I was able to prepare it beforehand at home.  I worked from this recipe, making a few adjustments as I went.

Quiche in the Country

A good brunch always has several components, so I also prepared some lemon kale, maple beans and roasted potatoes to go with it.

Also essential to any brunch is a good Irish Coffee, I’ll share my recipe for this in a future post!