frosting Archives - Page 3 of 21 - Lovin' From the Oven

No Bake S’mores Cheesecake

July 2, 2014 by kim Leave a Comment

Living back in LA, baking is sometimes the last thing on my mind. It’s just gets so hot down here in the summer! My kitchen is so small that once the oven is on, the whole house is cooking. Literally.

I try to keep my baking in the early morning or late night so it’s a little cooler, but my sweet tooth can’t tell time. Silly tooth.

That’s where this no bake s’mores cheesecake comes in. There’s no oven or heat involved. You simply beat some ingredients together and eat it with a spoon. Now you can have dessert any time you want it!

This fluff is quite dreamy, folks. It’s like eating a pillowy cloud that tastes just like cheesecake, without the heaviness of the real dessert. It’s cool temperature is also refreshing.

I used Sanders Extra Dark Chocolate Hot Fudge that I got from SweetXO, per the recommendation of Angelo (the manager over at SweetXO in Agoura Hills). He was spot on! Even though the name “extra dark chocolate” would normally scare some people off, Angelo assured us that it wasn’t THAT dark. My DF and I both tried 90+ percent dark chocolate in Japan and let me tell you, I wasn’t a fan. It’s so bitter! Don’t worry, Sanders extra dark is still sweet.

Don’t forget that I’ll be hosting the SweetXO party in Manhattan Beach in two weeks!

Instead of using regular ol’ mini marshmallows to top off my dessert, I went the festive route with Patriotic Vanilla Creme flavored Chicks by Peeps! Aren’t they adorable?

You can whip this up for your 4th of July party and your guests will love them!

Recipe from Life With The Crust Off.

No Bake S’mores Cheesecake

Ingredients

7-oz. jar marshmallow fluff
3/4 cup milk
2 – 8-oz. packages of cream cheese (room temperature)
12-oz. container of Cool Whip (I used light)
2 cups crushed graham crackers
extra dark chocolate hot fudge
Peeps

Directions

Beat together the cream cheese, milk and marshmallow fluff until creamy.
Gently fold in the cool whip.
In a small glass or bowl, add some crushed graham crackers to the bottom and drizzle some hot fudge on top.
Use an ice cream scoop to spoon the cheesecake fluff into the glass.
Garnish with additional graham crackers, Peeps, or miniature marshmallows. Enjoy!

https://lovintheoven.com/bake-smores-cheesecake/

Nutella Donuts

June 6, 2014 by kim Leave a Comment

Oh, how I love social media for informing me that today is National Doughnut Day. This might be my second favorite day of the year (nothing beats Christmas)!

To celebrate National Doughnut (or Donut?) Day with you, I have Nutella donuts to share. I really need to get myself a donut or two after staring at all of these pictures this afternoon.

These are some beautiful donuts. The glaze on top hardens just a bit while still maintaining their glossy shine so you can properly hold it without getting Nutella all over your fingers. Not that that’s a bad thing…

I even took some step by step photos, which I normally never do because my camera would get covered in flour, butter, sugar, and eggs:

Easy peasy.

Fill up your mold and then start making that dreamy glaze.

Look how shiny it is!

These donuts puffed up beautifully. I still have yet to make a disaster in my Norpro donut pan. That thing is pure magic, I tell ya.

After the donuts have cooled off a bit, it’s time to dunk the top into Nutella.

Hmmm… one dunk doesn’t seem like enough so let’s do that again.

There we go! Now, before we leave them on a cooling rack to set, let’s add a little something extra on top.

Ice cream topping praline crunch isn’t just for ice cream.

Now they look complete.

I apologize for this post having a million pictures, but I just can’t help myself.

Have you had your donut today? I still need to go get mine. Yelp hasn’t helped me at all. Apparently people don’t like to review small donut shops. Anyone know of any good ma and pa donut shops near Glendale, California? Krispy Kreme is just a couple of miles away from me, but I’m a sucker for the smaller donut shops that are open 24 hours.

Recipe from Damn Delicious.

Nutella Donuts

Serving Size: 6 donuts

Ingredients

3/4 cup all-purpose flour
1/3 cup sugar
2 tablespoons cornstarch
1 teaspoon baking powder
1/2 teaspoon salt
1/3 cup plus 2 tablespoons milk
1 tablespoon unsalted butter, melted
1 1/2 teaspoons white vinegar
1 large egg
Crushed hazelnuts, for sprinkling

For the ganache:

1/2 cup Nutella
1/3 cup heavy cream
toppings (optional)

Directions

Preheat oven to 450 degrees F. Spray a donut pan with nonstick spray.
In a large bowl, combine flour, sugar, cornstarch, baking powder and salt.
In a measuring cup or another small bowl, whisk together milk, butter, vinegar and egg.
Gradually pour the mixture over dry ingredients and stir using a rubber spatula just until just moist.
Divide the batter evenly into the donut pans.
Bake for 7-8 minutes, or until donuts are slightly browned and spring back when touched.
To make the glaze, mix together the Nutella and heavy cream.
Let the donuts cool for ten minutes and then dip them in the Nutella mix.
Sprinkle any toppings, if using.
Allow glaze to set before serving.

https://lovintheoven.com/nutella-donuts/

Banana Bread Scones

January 13, 2014 by kim 5 Comments

Did you guys watch the premiere of Helix on Friday? It’s made by the same creator of Battlestar Galactica and I’m already reeled in. I just wish that they would use all the same actors/characters in Battlestar and place them in another show instead. Wouldn’t that be the best? BSG 4EVER.

Let’s be real here. There will never be a greater show than Battlestar Galactica. #truth

Please excuse me, my mind’s been all over the place lately. I’ve been working on Save the Dates (with a little help from an elf), addressing envelopes, flying leftover holiday travelers, fixing my February schedule, selling things on eBay, trying to buy some new key pieces for my wardrobe (since when did I think shopping for clothes was such a tedious task? perhaps that’s a sign I’m getting old), and playing blog catch up.

I don’t know where the time goes anymore. While I’m over here playing catch up, you can give these banana bread scones a try. They’re lighter and fluffier than normal scones. They also are a lot softer, so don’t expect them to need a dunking into coffee prior to eating. They’re great as is and bend instead of break!

Recipe from Cinnamon Spice and Everything Nice

Banana Bread Scones

Ingredients

2 large, ripe bananas (about 1 cup mashed)
4 tablespoons milk
1/2 cup plain yogurt or sour cream
1 teaspoon vanilla extract
2 1/2 cups all-purpose flour
4 tablespoons granulated sugar
2 teaspoons baking powder
1/2 teaspoons salt
1 1/2 teaspoons cinnamon
4 tablespoons unsalted butter

For the glaze:

2 tablespoons milk
1 cup powdered sugar
1/4 teaspoon vanilla extract

Directions

Mix together the flour, sugar, baking powder, salt, and cinnamon. Cut in the butter.
Add bananas, milk, yogurt, and vanilla extract until just incorporated.
Line a dinner plate with a piece of parchment or wax paper and turn the dough out on top. Pat it into a disk about 1-inch thick and cover with another piece of wax paper. Put in freezer for 30 minutes.
Preheat the oven to 400°F.
Put the mixture on a baking sheet and slice into eight wedges, making sure to leave plenty of room for them to expand.
Bake for 25-30 minutes.
To make the glaze, whisk all of the ingredients together until smooth.
Drip over the scones and let dry completely.

https://lovintheoven.com/banana-bread-scones/

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