Chocolate Peanut Butter Cheeesecake

Recipe from Nigella

Chocolate Peanut Butter Cheesecake

Serves 8-12

Ingredients:
For the base
200g digestives
50g unsalted butter, melted
50g salted peanuts
100g dark chocolate chips
For the filling 
200g caster sugar
500g cream cheese
3 eggs
3egg yolks
125ml sour cream
250g smooth peanut butter
For the topping
250ml sour cream
100g milk chocolate, chopped
30g soft light brown sugar 
     

Method:
1. For the base, crush the digestives and peanuts with a rolling pin or in a food processor and mix in the butter and chocolate chips. Once well combined, press into the bottom of a 23cm (9 inch) springform pan and refrigerate while you make the filling. Preheat the oven to 170C/325F/mark 3.

2. Combine all the ingredients for the filling and beat until smooth, then pour over the cheesecake base and cook for an hour, until the top has set.

3. For the topping, combine the sour cream, chocolate and sugar in a small saucepan and gently warm over a low heat.

4. Spoon the topping very gently over the top of the cheesecake, so as not to break the surface of the cheesecake, then return to the oven for 10 minutes.

5. Let the cheesecake cool to room temperature before refrigerating for at least 8 hours before serving.

Nutella Magic Bars

Recipe adapted from Dinners Dishes and Desserts

Nutella Magic Bars

Ingredients:

1 cup digestives

2tbsp unsalted butter, melted

3tbsp nutella

3tbsp hazelnuts, chopped

5tbsp hazelnuts

¾ cup chocolate chips

½ can condensed milk

     

Method:

1. Preheat the oven to 180C/350F/mark 4. Line a 9x9 inch pan with baking paper, leaving a slight overhang.

2. For the base, crush the digestives in a food processor, add the butter and process until well combined. Press the mixture into the bottom of the prepared pan.

3. Add the nutella to the top of the base in teaspoon-sized pieces, then spread all over the crust if desired. Scatter the chopped and whole hazelnuts over the top, then sprinkle over the chocolate chips. Pour the condensed milk over the top and bake for 20-30 minutes, until set. Leave to cool before slicing.

Chocolate Chestnut Refrigerator Cake

Recipe from Nigella

Chocolate Chestnut Refrigerator Cake

Ingredients:

500g chestnut puree

3tbsp brown sugar (omit if using sweetened puree)

175g unsalted butter, softened

300g dark chocolate

3tsp brandy

To serve:

crème fraiche

vanilla paste

orange zest

     

Method:

1. Line a 10 x 23cm (9x6 inch) loaf pan 

2. Beat the chestnut puree with the sugar until smooth. Add the butter and beat until well combined.

3. Melt the chocolate and leave to cool slightly, then add it to the chestnut mixture and mix in the brandy. Transfer some of the mixture to the prepared pan and spread to the edges of the pan. Add the rest of the mixture, smooth over the top and cover with the overhanging cling film and refrigerate for at least four hours.

4. Mix together the crème fraiche, vanilla and orange zest. Unwrap the cake, slice and serve with the crème fraiche.

S'mores Brownies

Recipe from Bakergirl

S'mores Brownies

Ingredients:

113g (1/2 cup) unsalted butter
200g (1 cup) granulated sugar

2 eggs

1tsp vanilla extract

28g (1/3 cup) cocoa

78g (½ cup) plain flour

¼ tsp salt

¼ tsp baking powder

128g (¾ cup) chocolate chunks

71g (½ cup) crushed/crumbled digestives

128g (1 cup) marshmallow fluff

Method

1. Preheat the oven to 180C/350F/mark 4. Line an 8x8 inch pan with baking paper.

2. Mix together the butter, sugar, eggs and vanilla in a large bowl. Mix in the cocoa, flour, salt and baking powder until completely combined and fold in the chocolate chunks and crushed biscuits.

3. Microwave the marshmallow fluff for about 10-20 seconds and briefly fold into the brownie batter- there should be visible streaks of marshmallow fluff throughout.

4. Bake for 35-40 minutes, until set around the edges and the middle is just about set but still retains a small wibble.

Kit Kat Cheesecake Bars

Recipe adapted from Bakers Royale

Kit Kat Cheesecake Bars

Ingredients:

For the base:

280g (2 cups) digestive crumbs

100g (½ cup) granulated sugar

113g (8tbsp) unsalted butter, melted

For the filling:

340g cream cheese

60g (¾ cup) cocoa

66g caster sugar

1 egg

8 kit kats

For the chocolate layer:

283g chocolate (dark or half dark/half milk)

113g (8tbsp) unsalted butter 

For the white chocolate lacing:

57g white chocolate

60ml (¼ cup) double cream

     

Method:

1. Preheat the oven to 180C/350F/mark 4. Line a 9x13 inch pan with foil, leaving a slight overhang.

2. For the base, place the biscuit crumbs and sugar in a bowl with the butter and mix to combine. Press into the bottom of the prepared pan. Bake for 7-10 minutes.

3. For the filling, beat together the cream cheese, cocoa, sugar and egg until smooth and well combined. Place the kit kat bars on top of the crust and pour the cheesecake batter over the top. Bake for 30-35 minutes, until the sides are set and the centre is almost set. Transfer to a wire rack to cool completely before refrigerating for at least 8 hours.

4. For the chocolate layer, combine the chocolate and butter in a heat proof bowl over a pan of simmering water. Stir until the completely melted and combined. Pour over the cheesecake. Refrigerate for at least 30 minutes, until set.

5. For the white chocolate lacing, bring the cream to a boil and pour over the white chocolate. After 3 minutes, stir until the chocolate has completely melted. Transfer to a piping bag and pipe thin lines across the top of the set chocolate layer. Drag a toothpick perpendicularly through the lines, starting from the top of the pan. Repeat but starting from the bottom of the pan. Continue dragging the toothpick through the lines, alternating between starting from the top and starting from the bottom. Refrigerate for at least 30 minutes, until set.

Giant Oatmeal Chocolate Chunk Coffee Caramel Cookie

Recipe from Half Baked Harvest

Giant Oatmeal Chocolate Chunk Coffee Caramel Cookie

Ingredients:
For the cookie:186g (1 ¾ cup + 2tbsp) oats
234g (1 ½ cups) plain flour
213g (1 cup) brown sugar
¾ tsp bicarbonate of soda
¼ tsp salt
180ml (¾ cup) canola oil
2 eggs
2tsp vanilla extract
110g milk/dark chocolate, choppedFor the coffee caramel:240ml (1 cup) black coffee
266g (1 ¼ cups) brown sugar
240ml (1 cup) double cream or coconut milk
28g (2tbsp) butter
1tbsp kahlua
salt

2 apples, cored and sliced
pecans, for topping

Method:
1. Pre heat the oven to 180°C/ 350F/Gas 4. Grease a 10 or 12 inch cake pan or oven proof skillet.

2. To make the caramel, combine the coffee and brown sugar in a medium saucepan and boil for 5 minutes. Slowly add the cream and butter, whisking to combine. Return to the boil, reduce the heat and cook for a further 5-10 minutes, until the sauce has thickened and coats the back of a spoon. Do not allow the temperature to exceed 180C. Remove from the heat, stir in the salt and kahlua and set aside.

3. For the cookie dough, mix together the oats, flour, brown sugar, bicarbonate of soda, salt, oil, eggs and vanilla. Once combined, mix in about one cup of the chocolate chunks.

4. Transfer half the cookie dough to the prepared pan, pressing it into the pan to create an even layer. Pour about one cup of the caramel over the top of the dough and spread. Sprinkle with the remaining chocolate chunks and top with the remaining dough.

5. Bake for 20-25 minutes, remove from the oven and leave for 5 minutes before topping with the apple slices, drizzlings of the remaining caramel and pecans.

6. Scoop two tablespoon blobs of cookie dough and douse with the cinnamon sugar. Press the blobs together, shape into a ball and roll in the cinnamon sugar again, before placing on the baking sheet. Repeat with the rest of the dough, spacing each cookie 2 inches apart on the baking tray/s to make about a dozen cookies.

7. Place the baking trays in the centre of the oven and bake for 18-22 minutes, or until just set with tops about to crack. Leave to cool on the trays for a minute before transferring to a wire rack to cool completely. Store in a Tupperware for up to three days.

Banoffee Pie

Recipe from Sprinkle Bakes

Banoffee Pie

Ingredients:
For the base
2 cups digestives
½ cup chocolate sprinkles or chips
¼ tsp salt
113g (8tbsp) unsalted butter, melted and cooled
25g (2tbsp) granulated sugar
pinch of salt
1tbsp caster sugar
For the filling
4 large bananas
2tbsp lemon juice
227g (1 cup) butter
2 x 14oz cans sweetened condensed milk
283g (1 1/3 cup) light brown sugar
60ml (¼ cup) golden syrup
For the topping
320ml (1 1/3 cups) double cream
chocolate shavings


Method:
1. For the base, crush the biscuits with a rolling pin or in a food processor and mix in the chocolate sprinkles/chips, salt and sugar. Pour the melted butter into the centre and mix together until thoroughly combined. Press into the bottom and up the sides of a 9 x 2.5 inch springform pan and refrigerate.


2. Slice two of the bananas, place in a bowl and toss with 1tbsp lemon juice. Arrange the banana slices over the bottom of the base and refrigerate.

4. Place the butter, brown sugar, condensed milk and golden syrup in a large saucepan. Stir over a medium heat and raise to a medium-high heat once the butter has melted and the sugar has dissolved. Keep the mixture bubbling gently for 6-10 minutes, stirring constantly. Remove from the heat and allow to cool to room temperature before pouring over the bananas in the crust. Chill for several hours or overnight, until set.

5. Slice the remaining bananas and toss with 1tbsp lemon juice. Whip the cream until stiff peaks form. Place a few of the banana slices over the top of the pie, top with the whipped cream and then add the remaining banana slices and the chocolate shavings.

Caramelised White Chocolate Brownies

Recipe from The Little Loaf

Caramelised White Chocolate Brownies

Ingredients:
For the caramelised white chocolate250g good quality white chocolate, broken into pieces
pinch saltFor the brownies300g good quality dark chocolate, chopped
180g unsalted butter, diced
180g light brown soft sugar
4 eggs
1 egg yolk
115g ground almonds
100g plain flour
15g cocoa powder
1tsp baking powder
1tbsp milk

Method
1. Preheat the oven to 125C/250F/mark ½. Place the white chocolate on a rimmed baking tray and place in the oven for 10 minutes. Remove from the oven, spread into a thin layer over the baking tray and return to the oven for another 10 minutes. Repeat this process every 10 minutes for 50 minutes or until the chocolate is a deep brown caramel colour. Remove from the oven, stir in the salt and set aside.

2. Preheat the oven to 170C/325F/mark 3. Grease and line a 9 inch/23cm square pan.

3. Melt the dark chocolate and butter in a heatproof bowl set over a pan of simmering water. Once melted, set aside to cool slightly before whisking in the sugar.

4. Beat the eggs and egg yolk into the dark chocolate mixture, once at a time, beating continuously until thick and glossy. Fold in the ground almonds, then sift in the flour, cocoa and baking powder and fold gently to combine. Stir in the milk.

5. Transfer half the batter to the prepared pan. Pour half the caramelised white chocolate over the batter, then top with the remaining batter. Drizzle the remaining white chocolate over the top and drag a skewer or knife across the top of the brownies (in perpendicular lines) to create a lattice pattern.

6. Bake for 25 minutes or until set but still a little squidgy. Remove from the oven and allow to cool before slicing.

Macadamia & White Chocolate Brownies

Recipe from The Little Loaf

White Chocolate & Macadamia Brownies

Makes about 16 bars

Ingredients:150g macadamia nuts
200g unsalted butter
250g dark chocolate (70% cocoa solids), chopped
3 eggs
230g golden caster sugar
1tsp vanilla extract
280g plain flour
pinch salt
200g white chocolate, coarsely hopped

Method:
1. Preheat the oven to 170C/325F/mark 3. Grease and line an 8x8 inch pan.

2. Place the nuts on a baking tray and roast in the oven for 4-5 minutes. Remove from the oven, leave to cool and chop coarsely.

3. Melt the butter and chocolate in a heatproof bowl over a pan of simmering water. Remove from the heat once melted and leave to cool.

4. Whisk together the eggs, sugar and vanilla (do not overmix or incorporate too much air). Fold in the cooled melted chocolate then sift in the flour and salt.

5. Fold the macadamias and white chocolate into the batter and transfer to the prepared pan. Bake for 15-20 minutes.

6. Set aside to cool before removing from the pan to cool completely. Slice into bars.

Nutella-stuffed Brown Butter Chocolate Chip Cookies

Recipe from Ambitious Kitchen

Nutella-stuffed Brown Butter Chocolate Chip Cookies

Makes 12

Ingredients:
227g (1 cup) unsalted butter
265g (1 ¼ cups) dark brown sugar
50g (¼ cup) granulated sugar
1 egg
1 egg yolk
1 ½ tsp vanilla extract
1tbsp greek yogurt350g (2 ¼ cups) plain flour
1 ¼ tsp bicarbonate of soda
¼ tsp salt
125g (¾ cup) dark chocolate chips
170g (1 cup) milk chocolate chips
400g jar nutella, refrigerated
coarse sea salt for sprinkling

Method:

1. Melt the butter in a saucepan over a medium heat. After a couple of minutes, once the butter has begun to brown on the bottom, remove from the heat, transfer to a bowl and set aside to cool.

2. Beat together the butter and sugars, then mix in the egg yolk, vanilla and yogurt. Sift in the flour, bicarbonate of soda and salt. Fold in the chocolate chips.

3. Cover the dough in cling film and refrigerator for 2 hours. Preheat the oven to 180C/350F/mark 4. Line a couple of baking trays with baking paper.

4. Measure about 1 ½ tablespoons of the chilled dough, roll into a ball and flatten slightly. Place 1 teaspoon of chilled nutella in the middle and fold the dough around it. Shape the dough into a ball and ensure no nutella is seeping out. Repeat for the remaining dough, then refrigerate the raw cookies for 10 minutes.

5. Place the dough balls on the baking trays, about 2 inches apart. Bake for 9-11 minutes, or until the edges are slightly golden brown and the middles are still a little gooey. Leave the cookies to cool for 2 minutes, then sprinkle with a little sea salt and transfer to a wire rack to cool completely.