I made this for Hubby’s birthday. It was really good! But I’m wondering about using fat free, sugar free instant pudding in place of the cocoa in the cheesecake…
No Bake Hazelnut Cookie Dough Cheesecake
Edible Cookie Dough
1 c. flour
¾ c. packed brown sugar
½ c. butter, softened
1 tsp vanilla
½ tsp salt
2 TB milk, if needed
1/3 c. mini chocolate chips
1 c. heavy cream
1 T B plus ½ c. powdered sugar
16 oz light cream cheese
3 TB cocoa powder (instant pudding?)
13 oz Nutella
In a medium skillet, cook the flour, stirring constantly. This may change the color a little.
In medium bowl, add the brown sugar, butter, vanilla, salt and flour. If the mixture is dry add the milk. If too moist add a little more flour. Fold in the chocolate chips and set aside. In a large bowl, beat the heavy cream and tablespoon of powdered sugar, until stiff peaks form. In a medium bowl, combine the remaining cream cheese, powdered sugar, cocoa powder (wondering if pudding mix would work) and Nutella. When well combined, fold in whipped cream.
Lightly spray pie pan with cooking spray or rub with butter. Press a thin layer of the cookie dough in the bottom and up the sides, leaving a cup or more to roll into small balls for the top. Top the crust with the Nutella mixture and spread evenly over the cake. Top with additional whipped topping (I used the canned kind) and the cookie dough balls.
These were my first attempt at making cinnamon rolls and they were GREAT!
Frosted Cinnamon Rolls
5 to 6 cups all-purpose flour
18 oz yellow cake mix
2 pkgs quick-rise yeast
2 ½ c. warm water (120⁰-130⁰)
¼ c. butter, melted
1/3 c. packed brown sugar
1/3 c. Splenda or Stevia
2 TB ground cinnamon, or to taste
4 TB butter, softened
2 c. powdered sugar
1 ½ tsp vanilla extract
2-3 TB skim milk
In a large bowl, combine 4 c. flour, cake mix, yeast and warm water. When smooth add enough remaining flour to form a soft dough. Turn onto lightly floured surface; knead until smooth and elastic, about 5 minutes. Place in greased bowl, turning once to grease to. Cover and let rise until doubled, about 45 minutes.
Punch dough down. Turn onto lightly floured surface; divide in half. Roll each portion into a 14×10 rectangle. Brush with butter; sprinkle with sugars and cinnamon. Roll up jelly-roll style, starting with long side. Cut each roll into 12 slices; place cut side down in two greased 13×9 pans. Cover and let rise until almost doubled, about 20 minutes. Bake at 400⁰ for 10-15 minutes or until golden brown. Cool for 20 minutes. For frosting, in medium bowl, crem the butter, powdered sugar, vanilla and enough milk to achieve desired consistency. Frost warm rolls.
Heat oven to 350⁰. Spray bundt pan with cooking spray and set aside. In large mixing bowl, combine yellow cake, oil, eggs, water, pumpkin, vanilla, cinnamon, nutmeg and cloves. Pour into prepared pan and bake 45-50 minutes or until lightly brown. Let it cool in pan for 10 minutes then invert pan onto cooling rack or plate.
Combine butter, brown sugar and half and half in medium saucepan. Bring mixture to a boil then simmer 3 minutes. Do not stir during 3 minutes. Pour into a bowl and let it sit 10 minutes. Add vanilla and powdered sugar and beat until frosting-like consistency. If too thick and crumbly, add more half and half. Immediately drizzle over cooled pumpkin cake.
Spray 3 quart crock with cooking spray. Place pie crust in crock and mold to fit the shape of the crock. Stir eggs, sugar, corn syrup, butter, salt and vanilla together. Add pecans—saving some for the top. Pour filling over crust and top with pecan halves. Cover and cook on high for 2 ½ to 3 hours.
½ c. peanut butter (I would use 1/3 c. caramel syrup instead)
30 mini Reese’s peanut butter cups, chopped
Layer 1 package cookies in 13×9 pan. Heat peanut butter in microwave and pour ½ over cookies. Combine pudding mix and milk; pour half over cookies. Top with half the Cool Whip. Then top with half the peanut butter cups. Add another layer of cookies, add rest of pudding, top with remaining pudding, Cool Whip and peanut butter cups. Refrigerate overnight.
Preheat oven to 350*. Spray 13×9 with cooking spray and set aside. In medium bowl, combine cake mix, butter, water and 1 egg. Wet hands and pat mixture into prepared pan. In medium bowl, with mixer, combine cream cheese, 1 egg, Splenda, lemon peel, flavoring and lemon juice. Pour over cake mixture and smooth out. Top with blueberries. Bake 50 minutes or until center is set.
Preheat oven to 275*. Blend egg whites, cream of tartar and vanilla until stiff peaks form. Add brown sugar gradually and beat until stiff and glossy. Mix flour and pecans and fold in. Bake at 275* 40 minutes.
Ok, I probably should have used fresh berries. My blender will NOT chop frozen berries, but the recipe said you could use frozen… I had to add about 1 cup of water and even then it was miserable and took forever. But when it was done the flavor was good.
4 c. frozen strawberries
1/2 c. Splenda
1 oz pkg sugar free white chocolate pudding mix
8 oz Cool Whip Lite
Combine berries in blender with Splenda and process until smooth. Add pudding mix and combine. Fold in Cool Whip.
1/2 cup coconut oil 1/2 cup cocoa powder 1/2 cup smooth peanut butter 1/4 cup honey 1/2 teaspoon vanilla
Melt coconut oil. Blend all ingredients together. Pour into paper-lined mini muffin tin cups or silicon muffin cups and fill half-inch full. Chill for 30 minutes or freeze for 10 minutes. When firm, remove. Store in a sealed container in the refrigerator.