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thenommables:

Mocha Cupcakes (by gagandeep.kaur)

lepidedronka:

Cake

cooking-confessions:

Nutella Lovers Cheesecake
Ingredients:
1 cup graham cracker crumbs
3/4 cup hazelnuts, toasted
5 tablespoons melted butter
3 tablespoons powdered sugar
3 (8 ounce) blocks cream cheese, softened
3/4 cup sugar
3 eggs, at room temperature
1 teaspoon vanilla extract
3/4 cup Nutella
3/4 cup heavy cream
1/2 cup chopped hazelnuts, for garnish
Directions:
In a food processor, pulse together the graham crackers, powdered sugar and hazelnuts.
Add the butter and pulse a couple more times to incorporate.
Press into a 9 inch springform pan. Chill in the fridge until ready to use.
Preheat the oven to 350 degrees.
In the bowl of an electric mixer, beat together the cream cheese and sugar.
Add the vanilla extract.
Blend in the eggs, one at a time and mix until full incorporated before adding the next.
Pour into the prepared pan.
Bake for 45 minutes. Cool at room temperature and then chill at least 6 hours.
To make the ganache, stir together the Nutella and cream over low heat until completely blended together.
Cool 30 minutes. Spread on top of cheesecake and sprinkle with chopped hazelnuts. Chill until firm. Cut and serve.

thenommables:

Chocolate chip cookie dough cupcakes (by artsyqt44)

tonyharrattphotography:

Instagram #5…
Apple & elderflower flapjack, Sarah’s Delicatessen & The Coffee Shop, Beaumaris, Anglesey, North Wales

thecasualdiner:

Started out my Saturday adventure with THIS! YUM! From Macy’s Coffeehouse in Flagstaff.

thenommables:

Canoli @ Taste Of Italy (by keith kendall)

delishytown:

Dutch Baby
These are lemony, delicious, cheap and easy.
Heat oven to 450. Put a cast iron skillet or heavy bottomed casserole dish in the oven to get nice and hot.
This recipe is enough for 3 people. The photo is a mini Dutch Baby I made from extra batter. You can do this in individual small casseroles if you want, or just use a cast iron skillet.
In a blender, combine 4 eggs, 3/4 cup milk, 3/4 cup sifted all purpose flour, dash of salt, a pinch of cinnamon, 1/2 tsp vanilla extract, 2 tblsp sugar, 2 tblsp melted butter. Blend for 30 seconds, (I also added 1/2 tsp baking powder so it would puff up a lot.)
The baking powder is optional if you don’t care about watching it poof up. It’ll still rise without it. But I must admit that watching these things pouf up in the oven is the perfect kind of cheap entertainment.
Heat the butter in the hot pan(s) in the oven. Once the butter is melted and the pans are nice and hot, reduce oven to 400. Carefully remove the hot dishes & swirl the melted butter in the hot skillet or casserole to coat the sides. Pour the butter into the resting batter and blend again. Now pour the batter into the hot pans. Fill the pans about 1 1/2 inches high with the batter, it should sizzle. (Heat extra casserole pans if you have leftover batter.)
Return to the oven and bake for 15 to 18 minutes until poufy and golden. Serve with powdered sugar, fruit, and a squeeze of lemon or tangerine juice. Yumm!

thenommables:

Bailey’s Irish Cream Cheesecake (by hellobaker)