Chocolate - Lauren's Latest

Scotcharoos

Lauren's Latest — Fri, 07 Oct 2022 16:24:08 +0000

This Scotcharoos recipe is a CLASSIC no-bake dessert featuring a chewy peanut buttery Rice Krispies base topped with chocolate and butterscotch. These will FLY off your table. Looking for another no-bake favorite? Try my No-Bake Peanut Butter Bars.

But Wait, What are Scotcharoos?

Besides being addictively delicious, Scotcheroos are chewy, yet soft dessert bars with chocolate, butterscotch, peanut butter, and Rice Krispies. This no-bake recipe was originally printed on the Rice Krispies box in the 1960s. Nowadays, almost everyone seems to have a version of the recipe in their recipe collection and is still just as popular as it was way back when.

How to Make Scotcharoos

These delicious little gems come together in about 15 minutes plus time for them to set and firm up. It’s important to remember to not place them in the fridge. Keep them at room temperature unless you want to break a tooth. For full recipe details, see the recipe card down below. But this is quite literally the easiest recipe to remember. I always say in my head (cup-a, cup-a, cup-a) because that’s the measurement for every ingredient (1 cup), plus 6 cups of Rice Krispies. Here is what you can expect when making this recipe:

Prep Dish

Prepare a 13x9x2 dish with butter or cooking spray. Set aside.

Make Peanut Butter Mixture

Place peanut butter, corn syrup and sugar in a medium pot over medium heat and bring JUST to a boil, stirring frequently. As soon as it comes to a boil, REMOVE from heat.

Add Rice Krispies to a Large Bowl

Measure out your Rice Krispies into a large mixing bowl.

Pour peanut butter mixture over Rice Krispies and stir until evenly coated. Work quickly.

Evenly Press into Dish

Press Rice Krispies mixture into dish and press down with oiled fingers to even it out, pressing all the way into the corners.

Make the Chocolate Butterscotch Topping

Combine chocolate chips and butterscotch chips in a separate pot. Heat over medium/low heat until melted, stirring constantly. You could also do this in the microwave or in a double boiler.

Pour Chocolate Butterscotch Topping over the Rice Krispies

Once melted, pour over top Rice Krispies mixture. Spread evenly with an offset spatula.

Let Sit + then Serve

Let sit for about an hour before cutting into 12 squares and serving at room temperature. Do not refrigerate.

Why are My Scotcharoos so Dry?

This is probably the most common problem people run into when making these..dry and hard Scotcharoos. The usual reason is that you cooked the corn syrup and sugar too long. It’s important to watch closely and remove from heat as soon as you see that the sugar has dissolved.

Storage Directions

Store Scotcharoos in an airtight container at room temperature. These will stay fresh for 3-4 days before starting to get a little dry.

Can I freeze Scotcharoos?

Yes! Freeze squares of Scotcharoos in layers with parchment or wax paper in between. Use a freezer safe, airtight container and these will stay fresh up to 3 months. Thaw at room temperature when ready to serve.

Love Scotcharoos? Try These Other Dessert Bar Recipes…

I hope you love these as much as we do! The recipe card is below. Be sure to save, print, bookmark or share this recipe and keep it handy! Have a great weekend, friends!

Scotcharoos

This Scotcharoos recipe is a CLASSIC featuring a chewy peanut buttery Rice Krispies base topped with chocolate and butterscotch. These will FLY off your table.

Course Dessert

Cuisine American

Keyword rice krispies, scotcharoos

Prep Time 5 minutes

Cook Time 15 minutes

Servings

Calories 469kcal

Ingredients

1 cup peanut butter creamy
1 cup corn syrup light
1 cup sugar granulated
6 cups Rice Krispies Cereal
1 cup semi-sweet chocolate chips
1 cup butterscotch chips

Instructions

Prepare a 13x9x2 dish with butter or cooking spray. Set aside.
Place peanut butter, corn syrup and sugar in a medium pot over medium heat and bring JUST to a boil, stirring frequently. As soon as it comes to a boil, REMOVE from heat.
Measure our your Rice Krispies into a large mixing bowl.
Pour peanut butter mixture over Rice Krispies and stir until evenly coated. Work quickly.
Press Rice Krispies mixture into dish and press down with oiled fingers to even it out, pressing all the way into the corners.
Combine chocolate chips and butterscotch chips In a separate pot. Heat over medium/low heat until melted, stirring constantly.
Once melted, pour melted chips over top Rice Krispies mixture. Spread evenly with an offset spatula.
Let sit for about an hour before cutting into 12 squares and serving at room temperature. Do not refrigerate.

Nutrition

The post Scotcharoos appeared first on Lauren's Latest.

Chocolate Covered Pretzels

Lauren's Latest — Wed, 28 Sep 2022 15:00:00 +0000

Chocolate Covered Pretzels are the perfect combination of a sweet and salty treat. These are a lot easier to make than you think and you can customize for any event, holiday or gathering with different toppings! Want more Chocolate treat options? Be sure to check these chocolate recipes out.

Chocolate Covered Pretzels

Chocolate Covered Pretzels are perfect to make with the kids in your life! It’s so easy for them to make and clean up is a breeze! It’s a lot of fun dipping the pretzels, but even more fun to decorate them. And if your fingers happen to “slip” and get covered in chocolate, so be it! That’s just a risk I’m willing to take.

If you’re feeling like making a cute little gift to give someone, pop the dried pretzels into cellophane bags and tie them with some cute ribbon! I thought they were pretty adorable.

Topping Ideas + Variations

This is where the fun comes in! Here are all of the topping ideas I could think of but feel free to scour your pantry for other options.

Mini M&M’s
Mini Reese’s Pieces
Crushed Pretzels
Sea Salt
Melted Chocolate
Mini Chocolate Chips
Sprinkles
Coconut Shreds
Chopped Nuts (almonds, cashews, pecans, walnuts, pistachios, etc.)
Crushed Candy Bars
Toffee Bits
Freeze Dried Fruit (chopped or powdered)

Add Color – Use white chocolate and food coloring to create any color you want!
Use Different Pretzels – using pretzel rods also work really well dipped in chocolate.

How to Make Chocolate Covered Pretzels

For full details on how to make Chocolate Covered Pretzels, see the recipe card down below! Here is what you can expect while making these.

Melt Chocolate

Melt chocolate and vegetable oil in a candy melter, in the microwave or a double boiler.

Dip Pretzels

Place pretzels into chocolate and flip to coat. With your fork, scoop the pretzel out the chocolate. Gently shake off any excess, then place onto parchment paper.

Cover with Toppings

Immediately decorate with desired toppings. (You’ll want to dip and cover in toppings in small batches because it sets very quickly.)

Set + Enjoy!

Allow pretzels to set completely, then package as desired or store in an airtight container.

Chocolate Covered Pretzels FAQs

I have had a few questions asked and thought I would answer them here.

Why is my chocolate so thick?

It has either been overheated or seized by being introduced to water. To help prevent this, make sure you dry all utensils and that you slowly and steadily heat the chocolate. The way to fix this is (surprisingly) to add more liquid. Add 1 tsp at a time of BOILING water to your chocolate and stir vigorously until the chocolate becomes smooth again. You can also try stirring in a pad of butter. If all else fails, start over if you need to and save your chocolate for baking.

My chocolate isn’t as drizzly as I’d like it to be, what do I do?

Add a small amount of fat (butter, canola/vegetable oil, or coconut oil) then mix. Be careful though, if you add too much fat, the chocolate won’t stick to the pretzel.

Storage/Make Ahead Directions

Be sure to allow chocolate to cool and set completely before attempting to place in a container. Store in a dry airtight container. No need to store in the fridge, unless you’re worried about them melting at room temperature. Generally, they can stay at room temperature without a problem.

Make Ahead

Chocolate Covered Pretzels work really well made ahead of when you need them. They last about 2 weeks in a sealed container at room temperature.

More Easy + Shareable Desserts to Try!

We loved making and eating these. Chocolate covered pretzels for the win!

The printable recipe card is down below, enjoy friends

Chocolate Covered Pretzels

Course Dessert

Cuisine American

Keyword chocolate covered pretzels

Prep Time 20 minutes

Cook Time 5 minutes

Total Time 25 minutes

Servings servings

Calories 435kcal

Ingredients

2 cups chocolate chips melted
2 teaspoons vegetable oil
16 oz pretzels 1 bag
assorted candy/sprinkles/nuts/etc. for decoration

US Customary – Metric

Instructions

Melt chocolate with vegetable oil in a candy melter, in the microwave or a double boiler.
Place pretzels into chocolate and flip to coat. With your fork, scoop the pretzel out the chocolate.
Gently shake off any excess, then place onto parchment paper.
Immediatley decorate with desired toppings.
Allow pretzels to set completely, then package as desired or store in an airtight container.

Notes

Topping Ideas

Mini M&M’s
Mini Reese’s Pieces
Crushed Pretzels
Sea Salt
Melted Chocolate
Mini Chocolate Chips
Sprinkles
Coconut Shreds
Chopped Nuts (almonds, cashews, pecans, walnuts, pistachios, etc.)
Crushed Candy Bars
Toffee Bits
Freezer Dried Fruit (chopped or powdered)

Nutrition

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Peanut Butter Balls

Lauren's Latest — Fri, 19 Aug 2022 00:19:00 +0000

What could be better than peanut butter cups and chocolate truffles? A mix between the two, of course! With Peanut Butter Balls you get the best of both! With a creamy peanut butter filling, chocolate outside and a surprise crunch, they are practically irresistible. Need a peanut buttery boost of energy? Give these Peanut Butter Energy Balls a try…these totally satisfy that sweet tooth craving.

How to Make Peanut Butter Balls

This is a pretty easy recipe to make. Simply prepare the filling, scoop into balls then freeze. Melt the chocolate then dip the frozen peanut butter balls into the chocolate. Then once they are all finished they chill until the chocolate hardens! For full details check out the helpful video and recipe card down below.

Make Peanut Butter Mixture

In a large bowl, measure out the butter and peanut butter. Microwave in intervals until completely melted and smooth.

Stir in powdered sugar and Rice Krispies and gently incorporate until fully mixed together.

Scoop mixture into balls. Roll in between palms to smooth completely. Place onto a parchment (or wax) paper-lined baking sheet. Freeze.

Make Dipping Chocolate

While peanut butter balls are freezing, melt chocolate and vegetable oil together in a small microwave-safe bowl. Microwave in intervals until completely melted and smooth.

Coat Peanut Butter Balls in Chocolate

Drop the frozen balls one at a time into the melted chocolate. Use a fork or fondue tool to roll ball evenly in chocolate. Lift ball out of the chocolate and tap gently to remove any excess chocolate. Place back on parchment paper.

Continue coating balls in chocolate until they are all coated.

Chill + Serve

Chill until chocolate hardens. Serve.

What Kind of Chocolate Should I use?

Use a good quality melting chocolate or if you are in a bind, you can always use chocolate chips (dark, semi-sweet, milk or even peanut butter chips will do).

Chocolate Dipping Tips and Tricks

Dipping utensil: you could use a specialty dipping tool for these peanut butter balls but you could also use a fork just as easily! Using a fork can be a little messier but it gets the job done. If you want to be fancy, I highly recommend these fondue utensils.
To thin out chocolate: if your chocolate is still too thick for dipping, add in another teaspoon of vegetable oil and mix away. Be careful though, if you add too much oil, the chocolate won’t stick to the peanut butter ball.
For smooth chocolate: you either need more vegetable oil -OR- the chocolate mixture still needs some microwaving to melt all the way.
Chocolate is hardening too fast: first things first, work quickly. Secondly, there is no shame in popping that chocolate back in the microwave for 10 seconds to get it loose again. You can do it!
The filling is sticking to my dipping utensil: either the filling is too cold or the chocolate is too hot! Adjust accordingly and try again

Storage + Freezing Instructions

Once chocolate has set, store in an airtight container or bag. The real beauty of this Peanut Butter Balls recipe is that it can be frozen for up to 3 months! This also means you could have these bad boys ready for whenever the craving strikes.

To Freeze. Once the balls are coated, chilled and the chocolate has set toss them into a freezer-safe bag and freeze! Easy, right?

To Thaw. Simply thaw in the fridge overnight (or for at least 8 hours) then enjoy!

More Chocolate Peanut Butter Treats to Try!

The printable recipe card is below. Be sure to save/print/bookmark or share this recipe. Have a great weekend, friends!

Peanut Butter Balls

What could be better than peanut butter cups and chocolate truffles? A mix between the two. With Peanut Butter Balls you get the best of both!

Course Dessert

Cuisine American

Keyword peanut butter balls, peanut butter balls recipe

Prep Time 15 minutes

Freeze Time 10 minutes

Total Time 25 minutes

Servings balls

Calories 154kcal

Equipment

fondue utensils

Ingredients

1/4 cup salted butter
1 cup creamy peanut butter
1 1/2 cups powdered sugar
1 1/2 cups rice krispies cereal
1 cup melting chocolate or chocolate chips
1 teaspoon vegetable oil

US Customary – Metric

Instructions

In a large bowl, measure out the butter and peanut butter. Microwave in 30-second intervals until completely melted and smooth; should take about 1 1/2 minutes.
Stir in powdered sugar and rice Krispies and gently incorporate until fully mixed together.
Using a 2 teaspoon cookie scoop, scoop mixture into 24 even balls. Roll in between palms to smooth completely. Place onto a parchment (or wax) paper-lined baking sheet. Freeze 10 minutes.
While peanut butter balls are freezing, melt chocolate and vegetable oil together in a small microwave-safe bowl. Microwave in 30-second intervals until completely melted and smooth.
Drop the frozen balls one at a time into the melted chocolate. Use a fork to roll ball evenly in chocolate. Lift ball out of the chocolate with the prongs of the fork and tap gently to remove any excess chocolate. Place back on parchment paper.
Continue coating balls in chocolate until they are all coated. Chill until chocolate hardens. Serve.

Video

Nutrition

The post Peanut Butter Balls appeared first on Lauren's Latest.

Chocolate Cupcakes with Vanilla Frosting

Lauren's Latest — Sun, 14 Aug 2022 11:30:00 +0000

Chocolate Cupcakes with Vanilla Frosting are a fabulous dessert, special occasion treat or birthday surprise. Based off my Classic Chocolate Cake recipe and made with simple pantry ingredients, you will fall in love with this recipe. Need a really good vanilla cupcake recipe? My Vanilla Cupcakes are superb!

Helpful Tips For Baking Chocolate Cupcakes

After a few failed attempts over the years of making cupcakes, I have come to know a few tricks for success.

Use room temperature ingredients. Believe it or not, using butter, eggs, egg whites, and milk all at room temperature yields you a smoother, better-incorporated cake batter and thus better cupcakes.

Do not over-bake. Moist chocolate cupcakes come with just the right amount of time in the oven. Start checking for doneness after 10 minutes and then go from there. Every oven is different (some run hotter than others) so be sure you are checking your cupcakes for doneness every few minutes once you’re getting close to them being completely baked.

Cool completely before frosting. Frosting is primarily made up of butter and the butter will melt if your cupcakes are not cooled completely. Be patient, you can do this!

Dutch Processed Cocoa Powder Versus All the Others

I have found the best cocoa that will give you the best chocolatey flavor is Dutch Process Cocoa Powder. Regular unsweetened cocoa powder is a little more acidic while Dutch processed is neutral. This just has to do with the way the cocoa beans are processed. While both kinds of cocoa powder will definitely work in this recipe, I like the Dutch-Process best. Ghirardelli has a great Dutch-Process Cocoa Powder that I’ve been using and it is fabulous. I would highly recommend it.

How To Make Chocolate Cupcakes

Ordinary pantry staples come together to create these chocolate cupcakes! For full recipe details and ingredient measurements, see the printable recipe card down below.

Preheat Oven + Prep Muffin Tins

Preheat oven. Line 32 muffin tins with paper liners and set aside.

Make the Batter

In a large bowl, whisk flour, baking powder, baking soda and salt together to combine. Set aside. In a liquid measuring cup, stir buttermilk, vanilla and instant coffee granules (if using) together. Set aside.

In a separate large bowl, mix oil and sugar together until combined. Mix in eggs and egg white, one at a time, until mixture becomes lighter in color, about 90 seconds.

Alternate adding in flour mixture with milk mixture, starting and ending with flour. Scrape the sides and mix again to ensure a smooth batter.

Bake and Cool

Using an ice cream scoop, fill muffin tins 2/3 of the way full with batter.

Bake in the lower 2/3 of the oven. Cupcakes will be done when a toothpick comes out clean or mostly clean with a few moist crumbs. Cool a couple of minutes in pans before trying to remove and transfer to cooling racks. Cool completely before frosting.

How to Make Vanilla Frosting

In a large bowl, measure and add butter, powdered sugar, salt and vanilla. Stir with beaters on low (or paddle attachment on stand mixer) to mix and break up the butter. It will still be very powdery and dry. Slowly add in the heavy cream. Once you notice the frosting start to come together stop adding the cream. You may need to add more than the amount listed. This is also normal. Increase mixer speed to medium to get rid of any lumps and create a smooth frosting. Scrape the sides and the bottom of the bowl and mix again to ensure a completely smooth frosting.

Vanilla frosting will be done when it can hold its shape, but you can easily move a butter knife through it. If it’s too thick, add more cream and mix. If you’ve added too much cream and the frosting is too soft, add more powdered sugar. If you notice there are a lot of air bubbles in your frosting, use a large wooden spoon to beat a lot of the air out of the frosting by hand.

A Note About Heavy Cream

You can substitute milk for heavy cream in the frosting recipe. Start with half the amount and slowly add more in as needed until it reaches the desired consistency.

Make Ahead

The best thing about making this chocolate cupcake recipe (and really any baked cake) is they store beautifully if you make them ahead! Here are a few storage options:

Storing Cupcakes at Room Temperature

Once your cupcakes have been baked and cooled, put them in an airtight container and store at room temperature overnight. Prepare the frosting then cover and store in the fridge overnight as well. When you are ready to assemble and decorate, set the frosting out at room temperature to soften for about 30-45 minutes. Give it a quick mix to loosen it up in your mixer for about a minute, then frost away! (You may have to add a splash of heavy cream or milk to bring it back to life.)

Freezing Cupcakes

Yes, you can freeze even frosted cupcakes! Avoid adding any decorations or sprinkles until ready to serve. Use a container that is airtight, and big enough to not smoosh the tops of the cupcakes. Place them in the freezer for 2 hours. This time will allow the frosting to freeze. At this point, pull them out and quickly wrap each cupcake individually in plastic wrap and place back into the airtight container. Doing so will help retain the shape and moisture in the cupcake. Cupcakes will stay fresh in the freezer for about 1 month.

To Thaw: Remove from freezer, and gently unwrap plastic wrap from each cupcake. Place back in the airtight container with the lid on and allow to thaw at room temperature for a couple hours before serving.

More Cupcake Recipes to Try!

The printable recipe card is below. Be sure to save/print/bookmark or share this recipe! Have a great day, friends!

Chocolate Cupcakes with Vanilla Frosting

These Chocolate Cupcakes with easy Vanilla Frosting are a fabulous dessert, special occasion treat or birthday surprise. Made with simple pantry ingredients, you will fall in love with this recipe.

Course Dessert

Cuisine American

Keyword chocolate cupcake recipe, chocolate cupcakes, vanilla frosting

Prep Time 20 minutes

Cook Time 20 minutes

Total Time 40 minutes

Servings cupcakes

Calories 252kcal

Author Lauren’s Latest

Ingredients

For the Chocolate Cupcakes:

1 ¾ cups all purpose flour
¾ cup dutch processed cocoa powder
1 ½ teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 ½ cups buttermilk
1 teaspoon vanilla extract
1 teaspoon instant coffee granules, such as Folgers optional
¾ cup vegetable oil or canola oil
2 cups granulated sugar
2 eggs
1 egg white

For the Vanilla Frosting:

1 cup butter softened
1 pound powdered sugar
½ teaspoon salt
1 teaspoon vanilla extract
⅓ cup heavy cream* or more, as needed (see notes about substituting milk below)

Instructions

For the Chocolate Cupcakes:

Preheat oven to 350 degrees. Line 32 muffin tins with paper liners and set aside.
In a large bowl, whisk flour, cocoa powder, baking powder, baking soda and salt together to combine. Set aside. In a liquid measuring cup, stir buttermilk, vanilla and instant coffee granules (if using) together. Set aside.
In a separate large bowl, mix oil and sugar together until combined. Mix in eggs and egg white, one at a time, until mixture becomes lighter in color, about 90 seconds.
Alternate adding in flour mixture with milk mixture, starting and ending with flour. Scrape the sides and mix again to ensure a smooth batter.
Using an ice cream scoop, fill tins 2/3 of the way full with batter.
Bake 15-22 minutes in the lower 2/3 of the oven. Cupcakes will be done when a toothpick comes out clean or mostly clean with a few moist crumbs. Cool 5-10 minutes in pans before trying to remove and transfer to cooling racks. Cool completely before frosting.

For the Vanilla Frosting:

In a large bowl, measure and add butter, powdered sugar, salt and vanilla. Stir with beaters on low (or paddle attachment on stand mixer) to mix and break up the butter. It will still be very powdery and dry. Slowly add in the heavy cream. Once you notice the frosting start to come together stop adding the cream. You may need to add more than the amount listed. This is also normal. Increase mixer speed to medium to get rid of any lumps and create a smooth frosting. Scrape the sides and the bottom of the bowl and mix again to ensure a completely smooth frosting.
Vanilla frosting will be done when it can hold its shape, but you can easily move a butter knife through it. If it's too thick, add more cream and mix. If you've added too much cream and the frosting is too soft, add more powdered sugar. If you notice there are a lot of air bubbles in your frosting, use a large wooden spoon to beat a lot of the air out of the frosting by hand.

Notes

*You can substitute milk for heavy cream in the frosting recipe. Start with half the amount and slowly add more in as needed until it reaches the desired consistency.

Nutrition

The post Chocolate Cupcakes with Vanilla Frosting appeared first on Lauren's Latest.

Homemade Chocolate Ice Cream

Lauren's Latest — Thu, 04 Aug 2022 22:15:00 +0000

Homemade Chocolate Ice Cream is easier to make than you think and I’m going to show you how! This recipe is made with a simple no-cook chocolate base and yields a rich and decadent ice cream. It’s the perfect treat on a hot summer day. And if chocolate isn’t your thing, try my Homemade Vanilla Ice Cream or any of my other ice cream recipes!

The Ever Popular Classic Chocolate Ice Cream

It’s no secret that we have a chocoholic in our family. While I am team vanilla 90% of the time, I suppose I can make room for some chocolate ice cream in my life. Ok, FINE. Twist my arm.

Creamy, decadent and oh so chocolatey, this classic chocolate ice cream recipe is FOR YOU. Bookmark, print and save it now folks because this is as easy as it gets. The chocolate base doesn’t have eggs so you just have to whisk the ingredients together and refrigerate, then churn when you’re ready. Of course because it’s kept frozen, it lasts for months and is *SO* much better than store bought.

Wait, No Eggs?

Yes, no eggs! And here’s why:

Since testing this recipe with a cooked custard-style base, a cooked non-custard-style base (no eggs, but still cooked), and a completely uncooked version, I’ve opted to publish the easiest and in my opinion equally delicious uncooked (read: eggless) chocolate ice cream base.

Because you whisk all of the ingredients into the heavy cream and milk and then let it set in the refrigerator for several hours, that sugar will dissolve quickly, giving you a really creamy finished product. The tendency is to want to cook ice cream bases to ensure that all the sugar gets dissolved, but honestly, it isn’t really needed or required.

My vanilla ice cream recipe DOES use egg yolks and is cooked because with it being a simple vanilla, it helps get a creamier flavor above and beyond plain heavy cream would. For this chocolate ice cream though, I didn’t think it was necessary and I was right!

Before We Begin: A Note About Ice Cream Machines

I used to own this Cuisinart Ice Cream Machine…you know, the kind where you have to freeze the bowl. These are probably the most common type of ice cream maker you’d be looking to buy at the store. While these work great, I’d highly recommend looking into getting an ice cream maker with a compressor. This is the one I have. It is amazing! Not only do you not have to freeze anything ahead of time, but you can make batch after batch of ice cream without having to freeze anything! It’s really truly incredible. I cannot recommend this machine enough. Yes, it’s a little bit pricey, but mama mia it’s worth it.

How to Make Chocolate Ice Cream from Scratch

Making Chocolate Ice Cream from scratch is actually a lot easier than you think. READ: only six ingredients needed! For full details on how to make chocolate ice cream with an ice cream maker, see the recipe card down below

Make Chocolate Ice Cream Base

In a medium bowl, whisk together the cocoa, sugars, and salt. Add the milk and beat to combine until the cocoa, sugars, and salt are dissolved. Stir in the heavy cream and vanilla. Cover and refrigerate 1 to 2 hours, or overnight.

Churn Your Ice Cream

Turn your ice cream maker on; pour the mixture into the machine and freeze according to manufacturer instructions. If you’re using an ice cream maker with a frozen bowl, it should take 15-20 minutes. If you’re using one with a compressor, it will take a little longer. Mine took 35 minutes. See my notes below!

Freeze and Enjoy!

Transfer the ice cream to a separate container (this is the one I have that is pictured below) and freeze until solid. After it has frozen for several hours, scoop and enjoy! I like my chocolate ice cream in a bowl, but kids much prefer cones. Delicious either way…we’re not picky over here.

How to Make No-Churn Chocolate Ice Cream | Without an Ice Cream Machine

Just because you don’t have an ice cream maker doesn’t mean you have to go without homemade chocolate ice cream! A lot of the ingredients for this are the same with a few minor variations with increments. I’ve bolded the differences to make it a little easier to see. All of the other stated ingredients and their amounts are listed in the recipe card. Here’s how to do it:

In a medium bowl, whisk together the cocoa and salt. Add in one can of sweetened condensed milk and vanilla then whisk until combined. (Use this in place of the sugars.)
Whip 3 cups of heavy cream until soft to medium peaks form. Then fold the chocolate-sweetened condensed milk mixture into the whipped cream. (You are substituting the milk for more heavy cream).
Cover and freeze until solid then scoop and enjoy! It won’t be quite the same texture as a churned ice cream, but will still hit the spot. This is how my mom made and continues to make ice cream back home and I love it!

Customizing With Mix-Ins + Toppings

Now this chocolate ice cream recipe tastes great on its own but feel free to add any mix-ins or toppings to customize the recipe to your liking. For example, I have a great Rocky Road Ice Cream Recipe that adds almonds, chocolate chips and marshmallow fluff. While the purist in me LOVES this recipe as is, I know there are many of you who would want to spice this ice cream up a little. Here are some ideas to get you started:

Mix-Ins

Simply hand mix these in before the final freezing.

sprinkles
fresh berries
cookies
hot fudge or caramel sauce
chocolate chips
marshmallows
cookie dough

brownies
cheesecake bites
nuts
peanut butter
chopped chocolate covered espresso beans
M&M’s, Reese’s Cups, Butterfinger, Heath, etc.

Toppings

Add to your bowl or cone after final freezing.

Nutella hot fudge sauce
caramel sauce

melted peanut butter
chocolate shavings

How Long Does Homemade Ice Cream Last?

Homemade ice cream like this one, usually lasts in the freezer for about 3 months as long as you have a proper insulated ice cream container for it. This is the one I have and LOVE. It truly does make a difference in how the ice cream freezes and is kept fresh. Obviously, you can just keep it in a regular air tight container, but it won’t last nearly as long without getting a little freezer burnt (weird gritty texture, ice crystals forming on the top of it, etc.). If you plan on making this and eating it within a week or two, a regular plastic container will be great. But, if you might keep it beyond that, I’d suggest getting the proper container.

Recipe Ideas that use Chocolate Ice Cream

I have lots of ice cream recipes on my site (see below) and all of them could be incorporated in some way into these recipes!

Other Ice Cream Flavors to Try!

Give me all the ice cream! Here are a few other flavors I think you might like:

That’s it! I hope you enjoy this recipe as we continue on through the hot summer months!

The printable recipe card is down below!

Homemade Chocolate Ice Cream

Whether or not you have an ice cream machine, you're going to be able to make this rich and decadent Chocolate Ice Cream from scratch!

Course Dessert

Cuisine American

Keyword chocolate ice cream

Prep Time 1 hour

Cook Time 0 minutes

Freezing Time 11 hours

Total Time 12 hours

Servings 1/2 cup servings

Calories 263kcal

Ingredients

3/4 cup cocoa powder sifted
1/2 cup granulated sugar
1/3 cup packed brown sugar
pinch of salt
2 cups heavy whipping cream
1 cup whole milk
2 teaspoons vanilla extract

Instructions

In a medium bowl, whisk together the cocoa, sugars, and salt. Add the milk and, using a hand mixer on low speed or a whisk, beat to combine until the cocoa, sugars, and salt are dissolved.
Stir in the heavy cream and vanilla. Cover and refrigerate for 1 to 2 hours, or overnight.
Turn your ice cream maker on; pour the mixture into the machine and freeze according to manufacturer instructions. If you're using an ice cream maker with a frozen bowl, it should take 15-20 minutes. If you're using one with a compressor, it will take a little longer, 25-35 minutes.
Scoop and enjoy!

Notes

No-Churn Instructions

For this no-churn version, some of the ingredients and their corresponding measurements are different than what is stated in the recipe card, I’ve bolded the differences to make it a little easier to see. All of the other stated ingredients and their amounts are listed in the recipe card.

In a medium bowl, whisk together the cocoa and salt. Add in one can of sweetened condensed milk and vanilla then whisk until combined.
Whip 3 cups of heavy cream until soft to medium peaks form. Then fold the chocolate-sweetened condensed milk mixture into the whipped cream.
Cover and freeze until solid then scoop and enjoy!

Nutrition

The post Homemade Chocolate Ice Cream appeared first on Lauren's Latest.

Hot Fudge Brownie

Lauren's Latest — Fri, 24 Jun 2022 13:23:00 +0000

If you’re looking for a ridiculously decadent brownie, you’ve come to the right place. This Hot Fudge Brownie recipe is SO good, especially with vanilla ice cream! What could be better than a Hot Fudge Brownie Sundae during the hot summer days? I say nothing! This dessert is so rich, decadent, fudgy, and sweet. Straight up ridiculous, but mamamia, that warm chocolatey brownie with the cold ice cream gets me every.single.time.

Hot Fudge Brownie Basics

Making Hot Fudge Brownies couldn’t be easier. I break it down into 3 basic steps- make the brownies, make the hot fudge, and assemble adding ice cream and desired toppings.

Brownies

The brownies you choose to use can certainly be a store-bought brownie mix made with eggs, oil and water. No shame in that game. Alternatively, you could make a quick pan of homemade brownies! For this recipe, I used a store-bought brownie mix.

Hot Fudge

Below I will guide you step by step on how to make your own homemade hot fudge.

Toppings

The possibilities are endless when it comes to toppings. Ice cream is at the top of that list. Store-bought stuff is great or if you have the time, make some homemade Vanilla Ice Cream or Chocolate Ice Cream.

Other toppings to consider are Maraschino Cherries, nuts, sprinkles, chocolate or caramel syrup, marshmallows or fruit!

Looking for other chocolate sauces to use on this recipe? I’ve got you covered: Nutella Hot Fudge Sauce, Peppermint Chocolate Sauce, and Chocolate Ganache.

How to Make Hot Fudge Brownies

Making these brownies comes together pretty quickly. Make the brownies, make the hot fudge and spread over holes you have poked into the brownies. Top with toppings and ice cream. Voila! For full details on how to make Hot Fudge Brownies, see the recipe card down below.

Prep Pan

Preheat oven according to Brownie Mix directions. Prep 9×9 pan by lightly spraying with a non-stick spray. Set pan aside.

Mix the Brownie Batter

Start by following the directions on a boxed brownie mix. See? EASY is the name of the game. Pour batter into the greased 9×9 pan and pop it into the oven according to baking directions on the box.

Make the Hot Fudge

While brownies are baking, place heavy cream, corn syrup, brown sugar, cocoa, salt, and half the chocolate chips into a small saucepan. Place over medium heat and stir frequently until it comes to a boil.

Reduce the heat to low and lightly simmer for 5 minutes. Remove from heat and whisk in remaining chocolate chips, butter, and vanilla.

Pour sauce into a separate bowl to cool until brownies are done baking.

Spread Hot Fudge

Once brownies are done baking, cool 5-10 minutes and then poke holes into it throughout the entire pan of brownies. I had used a fork to poke the holes, but if I had to do it again I would use something bigger…like the end of a wooden spoon or something similar. You want the whole thing drenched in hot fudge.

Drizzle 3/4 cup prepared hot fudge overtop brownies and spread to saturate evenly.

Allow brownies to cool another 10 minutes or so before cutting and serving.

Top With Ice Cream + Other Toppings

Cut into squares and top with vanilla ice cream. Serve right away and enjoy the heavenly goodness!

Storing Leftover Brownies

Store any leftover brownies in an airtight container in the fridge. They will stay fresh for 4-5 days.

More Brownie Recipes to Try!

Here’s the printable recipe card. I hope you make this tasty treat this week! Enjoy!

Hot Fudge Brownie

If you're looking for ridiculously decadent brownies, you've come to the right place. This Hot Fudge Brownie recipe is SO good!

Course Dessert

Cuisine American

Keyword Hot Fudge Brownie

Prep Time 20 minutes

Cook Time 25 minutes

Total Time 45 minutes

Servings servings

Calories 371kcal

Author Lauren’s Latest

Ingredients

1 box brownie mix + eggs, oil and water

for the hot fudge-

2/3 cup heavy cream
1/2 cup light corn syrup
1/3 cup brown sugar
1/4 cup unsweetened cocoa powder
1/4 teaspoon salt
3/4 cup chocolate chips divided in half
1 1/2 tablespoons unsalted butter
1 teaspoon vanilla extract
Vanilla ice cream
maraschino cherries for garnish

US Customary – Metric

Instructions

Make and bake a box of brownies according to package directions.
While brownies are baking, place cream, corn syrup, brown sugar, cocoa, salt, and half the chocolate chips into a small saucepan. Place over medium heat and stir frequently until it comes to a boil. Reduce the heat to low and lightly simmer for 5 minutes. Remove from heat and whisk in remaining chocolate, butter, and vanilla. Pour sauce into a separate bowl to cool until brownies are done baking.
Once brownies are done baking, cool 5-10 minutes and poke holes into it. Drizzle 3/4 cup prepared hot fudge overtop brownies and spread to saturate evenly. Sit another 10 minutes or so, then cut into squares and serve with ice cream and cherries.

Nutrition

The post Hot Fudge Brownie appeared first on Lauren's Latest.

Rocky Road Ice Cream

Lauren's Latest — Wed, 18 May 2022 04:12:00 +0000

Homemade Rocky Road Ice Cream is based on my Homemade Chocolate Ice Cream and filled with toasted almonds, marshmallow fluff, and chopped chocolate chips. Perfect for summer and so much better than store-bought.

But First, What is Rocky Road Ice Cream?

Traditional rocky road ice cream has a chocolate ice cream base with marshmallows and nuts mixed throughout it. First appearing during the United States Depression, the creator opted to call it ‘Rocky Road’ to put a smile on people’s faces. While my Rocky Road Ice Cream isn’t traditional per se, it’s even better than the original and I think you will love it!

Make it with or without a machine!

I asked on Instagram Stories what kinds of recipes you wanted to see on the blog and homemade rocky road ice cream was at the top of the list. So, here’s a fabulous recipe for Rocky Road Ice Cream, with instructions on how to make it with or without an ice cream machine! It’s so ridiculously easy to make that you’ll be making seventy million batches this summer. Just wait and see. You will.

If you love rocky road try out my rocky road brownies!

Rocky Road Ice Cream Basics

So, what’s in rocky road ice cream? The classic answer is chocolate, nuts, and marshmallows and although this recipe is pretty basic, you can customize it how you like it. For example, if you’d rather have a vanilla base, use my vanilla ice cream recipe! Here’s everything you’ll need:

Cocoa Powder – this creates the chocolate flavor for the ice cream. Use dark cocoa powder if you want the ice cream to be even richer!
Sugar + Brown Sugar – to sweeten! Brown sugar adds a little bit more flavor than just regular sugar.
Heavy Whipping Cream – make sure you get the HEAVY Whipping Cream as opposed to just regular whipping cream. This is to ensure that the fat content is correct for freezing.
Milk – milk is used to dissolve the sugars and cocoa powder while still lending to the creamy texture of ice cream.
Vanilla – to flavor.
Almonds – I used pre-sliced almonds and toasted them for a more nutty taste. If almonds aren’t your thing feel free to sub in another type of nut. Walnuts, pecans, and even peanuts work.
Mini Chocolate Chips – these are chopped up and provide a chocolatey crunch throughout the ice cream. Feel free to use chocolate syrup instead (this creates a ribbon of chocolatey goodness).
Marshmallow Fluff – I like to layer marshmallow fluff into the ice cream base before freezing. That way you get marshmallow flavor throughout the ice cream. Feel free to use mini marshmallows if you don’t have marshmallow fluff, though be warned it’s a totally different eating experience. I’d suggest the fluff.

How to Make Rocky Road Ice Cream {With an Ice Cream Maker}

For full details on how to make rocky road ice cream with an ice cream maker, see the recipe card down below

1. Make Chocolate Ice Cream Base

In a medium bowl, whisk together the cocoa, sugars, and salt. Add the milk and beat to combine until the cocoa, sugars, and salt are dissolved. Stir in the heavy cream and vanilla. Cover and refrigerate 1 to 2 hours, or overnight.

2. Churn Your Ice Cream

Turn your ice cream maker on; pour the mixture into the machine and freeze according to manufacturer instructions. If you’re using an ice cream maker with a frozen bowl, it should take 15-20 minutes. If you’re using one with a compressor, it will take a little longer. See my notes below!

3. Fold in Almonds, Chocolate Chips + Marshmallow Fluff

Remove the ice cream from the machine and fold in the almonds and chocolate chips. As you’re spooning the ice cream into the containers, add the marshmallow fluff in layers in between the ice cream. Use a butter knife to swirl it in as best as you can.

4. Freeze then Enjoy!

Cover and freeze until solid then scoop and enjoy! We really liked scooping our ice cream into cones, which can be a little messy but overall delicious

Cooked Versus Uncooked Ice Cream Bases

So, I’ve been going back and forth on which one is better. Since testing this recipe with a cooked custard-style base, a cooked non-custard style base (no eggs, but still cooked) and a completely uncooked version, I’ve opted to publish the easiest and in my opinion equally delicious uncooked chocolate ice cream base.

How to Make No Churn Rocky Road Ice Cream {Without an Ice Cream Maker}

Homemade ice cream is always a good idea even if you don’t have an ice cream maker! For this no-churn version, some of the ingredients and their corresponding measurements are different than what is stated in the recipe card, I’ve bolded the differences to make it a little easier to see. All of the other stated ingredients and their amounts are listed in the recipe card.

Finally, here is how to make no-churn rocky road ice cream:

1. Combine Cocoa Powder + Sweetened Condensed Milk

In a medium bowl, whisk together the cocoa and salt. Add in one can of sweetened condensed milk and vanilla then whisk until combined.

2. Whip Heavy Cream

Whip 3 cups of heavy cream until soft to medium peaks form. Then fold the chocolate-sweetened condensed milk mixture into the whipped cream. (You are substituting the milk for more heavy cream).

3. Fold in Almonds, Chocolate Chips + Marshmallow Fluff

Fold in the almonds and chocolate chips. As you’re spooning the ice cream into the containers, add the marshmallow fluff in layers in between the ice cream. Use a butter knife to swirl it in as best as you can.

4. Freeze then Serve!

Cover and freeze until solid then scoop and enjoy! It won’t be quite the same texture as a churned ice cream, but will still hit the spot. This is how my Mom made and continues to make ice cream back home and I love it!

A Note About Ice Cream Machines

I used to own this Cuisinart Ice Cream Machine…you know, the kind where you have to freeze the bowl. These are probably the most common type of ice cream maker you’d be looking to buy at the store. While these work great, I’d highly recommend looking into getting an ice cream maker with a compressor. This is the one I have. It is amazing! Not only do you not have to freeze anything ahead of time, but you can make batch after batch of ice cream! It’s really truly incredible. I cannot recommend this machine enough.

How Long Does Homemade Ice Cream Last?

Sealed in an airtight container, this rocky road recipe will last in the freezer for about 2 weeks. After that, you may notice ice crystals growing and an accompanying gritty texture to the ice cream. If you don’t mind those two things, I guess you could continue to store and eat it. This recipe does get eaten pretty fast though, so you might even finish it before that two weeks is up (especially in the summer)!

More Ice Cream Recipes!

Love ice cream as much as we do? Check out all of my other ice cream recipes!

This Rocky Road Ice Cream recipe is perfect for those hot summer days! Be sure to save, print or bookmark this recipe. The printable recipe card is down below, enjoy

Homemade Rocky Road Ice Cream

Homemade Rocky Road Ice Cream is filled with toasted almonds, marshmallow fluff, and chopped chocolate chips! I even have a no-churn option.

Course Dessert

Cuisine American

Keyword Rocky Road Ice Cream, rocky road ice cream recipe

Prep Time 1 hour

Freeze Time 11 hours

Total Time 12 hours

Servings 1/2 cup servings

Calories 388kcal

Author Lauren’s Latest

Ingredients

3/4 cup cocoa powder sifted
1/2 cup granulated sugar
1/3 cup packed brown sugar
pinch of salt
2 cups heavy whipping cream
1 cup whole milk
2 teaspoons vanilla extract
1/2 cup sliced almonds toasted
1/4 cup mini chocolate chips chopped
4 oz marshmallow fluff

US Customary – Metric

Instructions

In a medium bowl, whisk together the cocoa, sugars and salt. Add the milk and, using a hand mixer on low speed or a whisk, beat to combine until the cocoa, sugars and salt are dissolved.
Stir in the heavy cream and vanilla. Cover and refrigerate 1 to 2 hours, or overnight.
Turn your ice cream maker on; pour the mixture into the machine and freeze according to manufacturer instructions. If you're using an ice cream maker with a frozen bowl, it should take 15-20 minutes. If you're using one with a compressor, it will take a little longer, 25-35 minutes.
Remove the ice cream from the machine and fold in the almonds and chocolate chips. As you're spooning the ice cream into the containers, add the marshmallow fluff in layers in between the ice cream. Use a butter knife to swirl it in as best as you can. Cover and freeze until solid.
Scoop and enjoy!

Notes

No-Churn Instructions

In a medium bowl, whisk together the cocoa and salt. Add in one can of sweetened condensed milk and vanilla then whisk until combined.
Whip 3 cups of heavy cream until soft to medium peaks form. Then fold the chocolate-sweetened condensed milk mixture into the whipped cream.
Fold in the almonds and chocolate chips. As you’re spooning the ice cream into the containers, add the marshmallow fluff in layers in between the ice cream. Use a butter knife to swirl it in as best as you can.
Cover and freeze until solid then scoop and enjoy!

Nutrition

The post Rocky Road Ice Cream appeared first on Lauren's Latest.

Peanut Butter Easter Eggs

Lauren's Latest — Thu, 14 Apr 2022 01:19:00 +0000

Skip the store-bought candy and make homemade Peanut Butter Eggs this year for Easter! A super easy recipe that you can make with your kids. Super similar to my homemade Buckeyes recipe aka Peanut Butter Balls!

Let’s Talk Peanut Butter

I originally used natural chunky peanut butter for these pb eggs which worked just fine for me. BUT I am now recommending using Jif of Skippy brands. This is because natural peanut butter is so inconsistent. The oil separates and then we all stir it up a little differently. Whereas processed peanut butter just works, every time. Use chunky or smooth based on your preference.

Chocolate Coating

For best results use high-quality melting chocolate like Ghirardelli’s melting wafers (these come in white, milk, and dark varieties). If you’re in a pinch chocolate chips with a dash of vegetable oil works too! I like using milk chocolate but feel free to use whichever flavor you like best.

Adding Rice Krispies

A fun twist on this classic peanut butter egg recipe is to add rice Krispie cereal to the peanut butter mixture. This gives it a crispy airy crunch which I just love.

Chocolate Dipping Tips

Dipping utensil: you could use a specialty dipping tool for these peanut butter eggs but you could also use a fork just as easily! Using a fork can be a little messier but it gets the job done.
To thin out chocolate: if your chocolate is still too thick for dipping, add in a teaspoon of vegetable oil and mix away. Be careful though, if you add too much oil, the chocolate won’t stick to the peanut butter egg.
For smooth chocolate: you either need more vegetable oil -OR- the chocolate mixture still needs some microwaving to melt all the way.
Chocolate is hardening too fast: first things first, work quickly. Secondly, there is no shame in popping that chocolate back in the microwave for 10 seconds to get it loose again. You can do it!
The filling is sticking to my dipping utensil: either the filling is too cold or the chocolate is too hot! Adjust accordingly and try again

How to Make Peanut Butter Eggs

For full details on how to make peanut butter eggs, see the recipe card down below

Make Peanut Butter Mixture

In a large bowl, melt peanut butter and butter together for 1 minute. Stir to incorporate together.

Stir in vanilla then powdered sugar, and optionally rice Krispies. The mixture will seem dry but should hold together when you form it into shapes. This is where you can really get the kids involved.

Form PB into Eggs and Chill

Melt Chocolate and Dip

While peanut butter eggs are chilling, melt chocolate in the microwave on low heat, stirring every 30 seconds or so.

Dip each egg into chocolate to cover completely. Remove the egg with a fork, and tap along the edge of the bowl allowing excess chocolate to drip back into the bowl through the prongs.

Decorate and Chill

Place back onto parchment paper and sprinkle with any desired toppings. Repeat until all eggs are covered in chocolate. Refrigerate for 5 minutes or until the chocolate has hardened.

Wrap up to give away as gifts, serve or store in the fridge for up to 5 days. And voila! Just like that, you’ve got some Peanut Butter Eggs Yippee!

Can I Freeze Peanut Butter Eggs?

The real beauty of these Peanut Butter Eggs is that they can be frozen for up to 3 months! This also means you could have these bad boys ready for whenever the craving strikes.

To Freeze. Once the eggs are coated, chilled and the chocolate has set toss them into a freezer-safe bag and freeze! Easy, right?

To Thaw. Simply thaw in the fridge overnight (or for at least 8 hours) then enjoy!

More Peanut Butter Recipes to Try!

Are you a peanut butter lover like my husband? Try these other recipes:

More Easter Desserts to Try!

These Peanut Butter Eggs are easy peasy, right? I thought so. Here’s the printable recipe card below! Make these with your kids this Easter! Have a great day, friends!

Peanut Butter Eggs

Skip the store-bought candy and make homemade Peanut Butter Eggs this year for Easter! A super easy recipe that you can make with your kids.

Course Dessert

Cuisine American

Keyword homemade peanut butter eggs, peanut butter eggs, peanut butter eggs recipe

Prep Time 30 minutes

Total Time 30 minutes

Servings

Calories 371kcal

Author Lauren’s Latest

Ingredients

1/4 cup salted butter melted
1 cup peanut butter chunky or creamy
1 teaspoon vanilla
1 1/2 cups powdered sugar
1 1/2 cups rice krispies cereal optional
1 cup melting chocolates or chocolate chips
1 teaspoon vegetable oil if needed
sprinkles for garnish

US Customary – Metric

Instructions

In a large bowl, melt peanut butter and butter together for 1 minute. Stir to incorporate together.
Stir in vanilla then powdered sugar, and optionally Rice Krispies. The mixture will seem dry but should hold together when you form it into shapes. This is where you can really get the kids involved.
Using a 3-tablespoon cookie scoop, measure out and form 10 even eggs. Or for smaller eggs, use a 2 teaspoon cookie scoop and form 24 eggs. Place onto a parchment (or wax) paper-lined baking sheet. Freeze for 10 minutes.
While peanut butter eggs are chilling, melt chocolate in a microwave on low heat, stirring every 30 seconds or so. Dip each egg into chocolate to cover completely. Remove the egg with a fork, and tap along the edge of the bowl allowing excess chocolate to drip back into the bowl through the prongs.
Place back onto parchment paper and sprinkle with any desired toppings. Repeat until all eggs are covered in chocolate. Refrigerate for 5 minutes or until the chocolate has hardened.
Wrap up to give away as gifts, serve or store in the fridge for up to 5 days.

Notes

To Freeze. Once the eggs are coated, chilled and the chocolate has set toss them into a freezer-safe bag and freeze! Easy, right?

To Thaw. Simply thaw in the fridge overnight (or for at least 8 hours) then enjoy!

Nutrition

The post Peanut Butter Easter Eggs appeared first on Lauren's Latest.

Nutella Cheesecake

Lauren's Latest — Sat, 19 Mar 2022 02:38:00 +0000

Thick and creamy, this Nutella Cheesecake Recipe will completely knock your socks off! Based off my classic, highly rated Classic Cheesecake Recipe, but with a chocolatey-Nutella twist! A show stopping cheesecake for any holiday or special occasion.

Crust Options

We start the base of the cheesecake with a homemade traditional crust made from butter, sugar, and crushed graham crackers. If you really like cheesecake crust, I recommend doubling this part of the recipe!

You can also use a different kind of base for the crust such as Oreo cookies, chocolate graham crackers, Nilla wafers, shortbread, or even pretzels.

Nutella Cheesecake is Decadent For a Reason!

The filling in this recipe calls for butter, FOUR packages of cream cheese, an ENTIRE jar of Nutella and lots of whipped cream for garnish. Meaning: I’m not messing around. Of course, you’ll also need common ingredients like vanilla, sugar, and eggs which all comes together to create a creamy and rich finished cheesecake.

Topping Options

I like to top this cheesecake with homemade caramel whipped cream, a chocolate syrup drizzle, and some chopped nuts. Of course, you can sub out any of these toppings for ones you prefer. Here are a couple of ideas:

store-bought whipped cream (I’ve also got a simple and classic homemade whipped cream recipe)
crumbled Oreo cookies
extra graham cracker crumbs
caramel drizzle
Nutella drizzle
fresh fruit (strawberries, raspberries, bananas, etc.)

Love Cheesecake? Try these family favorites: Oreo Cheesecake, No Bake Cheesecake, Strawberry Cheesecake, Lemon Meringue Cheesecake, Pumpkin Cheesecake.

My Secret to Zero Cracks!

Getting no cracks in your Nutella cheesecake isn’t hard when you have the right method and I have just the way for you…no water baths are required! It’s so easy to ruin a cheesecake with a water bath if you don’t have the right pan, or enough foil wrapped around the bottom to ensure to water can seep into your crust or filling. So, I’ve developed my own nearly foolproof method without the water.

All my super-secret details about this fabulous treat are included below. The biggest takeaways would be:

use room temperature cream cheese to reduce lumps
and room temperature eggs (if you forget to pull your eggs out to be room temp, submerge them into lightly warm water for 10 minutes.)
Add the eggs in last– since eggs hold air, I like adding them last to reduce the number of air bubbles that get incorporated in the batter.
Tap the bowl on the counter to remove as many air bubbles as possible.
scrape the sides of your bowl as you mix! You want a silky smooth Nutella cheesecake batter.

How to Make Nutella Cheesecake

For full details on how to make a Nutella Cheesecake, see the recipe card down below

Preheat and Prep

Preheat oven to 350 degrees F. Lock base and collar of 9-inch springform pan together and set aside.

Can I use a smaller/bigger springform pan?

No, you cannot use a smaller pan for this recipe! Because I’m using a 9-inch springform pan, this ends up being VERY full. If you’d like to use a 10- or 11-inch springform pan, be my guest. But just know that it won’t be quite as tall.

Make Graham Cracker Crust

Stir melted butter, sugar, and graham cracker crumbs in a small bowl until moist, similar to wet sand. Pour into the greased springform pan and press evenly into the bottom and up the sides about 1 inch using the bottom of a dry measuring cup {with a flat bottom}. Fingers work just as well too Set aside.

Make Nutella Cheesecake Mixture

In a large bowl, stir softened cream cheese together until smooth. Stir in granulated sugar until well incorporated. Add in vanilla and Nutella and stir until completely incorporated. Scrape the sides and bottom of the bowl well and stir again briefly to get a uniform batter.

Crack all eggs into a liquid measuring cup or bowl and whisk well. Pour eggs into the nutella cheesecake batter all at once and stir until just incorporated. Scrape the sides and edges of bowl to ensure a well mixed, smooth batter.

Tap the bowl on the counter for 30-45 seconds to remove as many air bubbles as possible. You should see them popping on the surface as you tap the bowl. Pour filling into the center of the graham cracker crust and gently smooth the top. Will be full!

Bake, Cool and Chill

Bake for 30 minutes at 325 degrees. Reduce temperature to 250 degrees and continue cooking for 45 minutes more. Once this time has elapsed, turn oven off and keep cheesecake inside for another 30 minutes for some carryover cooking without opening the oven door. Crack oven door to let cheesecake cool slowly for one hour before removing. At this point, cheesecake should be slightly warm. Bring cheesecake to room temperature on the counter (3-4 hours) before covering with plastic wrap and transferring to the fridge.

Refrigerate until chilled completely (6 hours to overnight). To serve, open springform pan and remove collar.

Top and Serve!

Decorate as desired. I added another layer of Nutella with whipped cream and chopped hazelnuts. (It’s easiest to microwave about 3/4 cup of Nutella before spreading overtop of the whole cheesecake.) Dip a sharp knife into hot water, wipe off any excess water and slice. I like to dip my knife in water between each slice to get really clean-looking pieces. Enjoy!

Storing Nutella Cheesecake

Nutella Cheesecake is a fabulous make-ahead dessert because it stores so so well in the fridge and freezer! Here’s how to do it.

In the Fridge

After your fully baked Nutella cheesecake has come to room temperature, refrigerate covered for up to one week.

In the Freezer

If you are a kitchen expert, you’ll know cream cheese by itself doesn’t freeze well but baked it does! Cheesecake is a perfect candidate for freezing! First, un-mold Nutella cheesecake from the springform pan. Place into the freezer uncovered for about 4 hours or until it’s mostly solid. Remove the springform bottom and wrap the cheesecake well in two layers of plastic wrap or aluminum foil. It will stay good for up to 3 months in the freezer.

To defrost, simply unwrap and transfer to a plate. Cover gently with plastic wrap and transfer to the fridge to defrost. Once defrosted, cut into slices, garnish, and serve.

More Nutella Recipes to Try!

Be sure to pin/bookmark/print/save this Nutella cheesecake recipe because it’s a showstopper that is certain to turn a few heads at your next get-together.

Have a great day, friends!

Nutella Cheesecake

Thick and creamy, this Nutella Cheesecake Recipe will completely knock your socks off! Made with Nutella, makes it simply the best!

Course Dessert

Cuisine American

Keyword chocolate cheesecake, Nutella Cheesecake

Prep Time 9 hours

Cook Time 1 hour 20 minutes

Total Time 10 hours 20 minutes

Servings servings

Calories 460kcal

Author Lauren’s Latest

Ingredients

For the Crust-

1 1/4 cups graham cracker crumbs
4 tablespoons granulated sugar
5 tablespoons butter melted

For the Filling-

32 oz cream cheese* softened (four 8 oz packages)
1 cup granulated sugar
1 tablespoon vanilla
13 oz Nutella 1 container
4 large eggs at room temperature**

US Customary – Metric

Instructions

Preheat oven to 350 degrees F.

Make the Crust

In a medium sized bowl, stir graham cracker crumbs together with sugar and melted butter until well incorporated and mixture looks like damp sand. Using the bottom of a measuring cup, press crust into the bottom and half way up the sides of a 9-inch springform pan. Bake 7 minutes. Remove from oven and set aside. Reduce oven temperature to 325 degrees F.

Make the Nutella Cheesecake Batter

In a large bowl, stir softened cream cheese* together until smooth. Stir in granulated sugar until well incorporated. Add in vanilla and nutella and stir until completely incorporated. Scrape the sides and bottom of the bowl well and stir again briefly to get a uniform batter.
Crack all eggs into a liquid measuring cup or bowl and whisk well. Pour eggs into the nutella cheesecake batter all at once and stir until just incorporated. Scrape the sides and edges of bowl to ensure a well mixed, smooth batter.
Tap the bowl on the counter for 30-45 seconds to remove as many air bubbles as possible. You should see them popping on the surface as you tap the bowl. Pour filling into the center of the graham cracker crust and gently smooth the top. Will be full!

Bake Cheesecake

Bake for 30 minutes at 325 degrees. Reduce temperature to 250 degrees and continue cooking for 45 minutes more. Once this time has elapsed, turn oven off and keep cheesecake inside for another 30 minutes for some carryover cooking without opening the oven door. Crack oven door to let cheesecake cool slowly for one hour before removing. At this point, cheesecake should be slightly warm. Bring cheesecake to room temperature on the counter (3-4 hours) before covering with plastic wrap and transferring to the fridge.
Refrigerate until chilled completely (6 hours to overnight). To serve, open springform pan and remove collar.
Decorate as desired. I added another layer of nutella with whipped cream and chopped hazelnuts. Dip a sharp knife into hot water, wipe off any excess water and slice. I like to dip my knife in water between each slice to get really clean-looking pieces. Enjoy!

Notes

*it’s really important that your cream cheese is completely soft at room temperature. This will ensure a completely smooth cheesecake filling {no lumps!}

**if you forget to pull your eggs out to be room temp, submerge them into lightly warm water for 10 minutes.

If you would like a thicker graham cracker crust, use 1 3/4 cups graham cracker crumbs, 5 tablespoons granulated sugar and 6 tablespoons melted butter. Press into the pan and bake for 8 minutes.

Nutrition

The post Nutella Cheesecake appeared first on Lauren's Latest.

Cheesecake Brownies

Lauren's Latest — Wed, 02 Feb 2022 09:58:00 +0000

These Cheesecake Brownies are my Brownies and Cheesecake recipes baked together! Delicious at room temperature or served cold, these brownies are a decadent dessert that you can’t go wrong with. Yum!

A Note About Chocolate

I’d highly recommend seeking out the best baking chocolate you can find for this brownie recipe. The better the quality of chocolate, the more decadent, rich, and delicious these become. Also, I’m a big believer in GO BIG OR GO HOME. Ghirardelli and Scharffen Berger are great brands.

If you don’t have three kinds of chocolate and are in a pinch, you can use semi-sweet chocolate chips.

Can I Make this Recipe with a Boxed Brownie Mix?

While you certainly can make the brownie portion of this recipe with a box mix I prefer making it homemade. This ensures a fudgy rich brownie base every time while boxed mixes differ in quality depending on the brand.

Consider Adding…

These cheesecake brownies are killer on their own but you might want to add a couple of extra goodies just because. Consider adding nuts, coconut shreds, toffee, chocolate chips, or even crushed candy canes!

How to Make Cheesecake Brownies

For full recipe details on how to make Cheesecake Brownies, see the recipe card down below Ok, let’s get started!

Prep and Preheat

Preheat oven to 350 degrees. Line a 9 x 13 pan with nonstick cooking spray and parchment paper and set aside.

Can I use an 8×8 or 9×9 pan?

I would not recommend using a smaller pan for this recipe. These brownies aren’t crazy thick but they make up for it in their richness. If all you have is a smaller pan I’d cut the recipe in half.

Make Brownie Batter

In a large pot over medium-low heat, melt butter, oil, chocolate, and cocoa together until fully melted and smooth. Remove from heat.

Pour in sugar and vanilla extract. Add in eggs, 1 at a time, stirring vigorously before the next addition. After all four eggs have been mixed in, the batter should be thick and smooth without that granular look to it. Add in the remaining dry ingredients and stir gently until just combined. Do not over mix.

Fold in chocolate chips if using and pour batter into prepared pan. Smooth the top. Set aside.

Make Cheesecake Topping

In a separate bowl, mix cream cheese together with sugar, vanilla, and egg until completely smooth. That’s it!

Can I double the amount of cheesecake topping?

If you want a thicker cheesecake topping you can absolutely double this part of the recipe. Just note that you might need to bake it for a little bit longer so it sets correctly.

Swirl

Dollop the top of the brownies with the cheesecake mixture and use a butter knife or wooden skewer to swirl the cheesecake into the brownie batter.

If your cream cheese was too warm, your cheesecake mixture might be a little loose (like mine shows in the photos). If this is the case, simply drizzle across the top and drag it through using a butter knife or wooden skewer.

Bake and Cool

Bake 30-35 minutes. Cool at least 15 minutes before cutting and serving. I prefer to cool my brownies to room temperature, then refrigerate them before cutting and serving. I just prefer them cold

Storing Cheesecake Brownies

If you aren’t going to be serving these cheesecake brownies within a couple of hours I would highly suggest refrigerating them! This is to prevent bacteria from growing at room temperature. Cover and store for up to 5 days. Feel free to enjoy cold or reheat individual slices in the microwave until warm.

Can I Freeze This Recipe?

If you want to store these cheesecake brownies for longer than a few days, cut each piece individually and wrap well in plastic wrap, store them all in a Ziploc bag and freeze for up to 3 months.

To reheat, simply microwave in 20-second bursts until warmed.

More Decadent Desserts to Try!

Be sure to make these soon! They’re so good and so easy, you’ll probably make them more than once

The printable recipe card is down below. Have a good day!

Cheesecake Brownies

These Cheesecake Brownies are made with my triple chocolate brownie recipe with a swirl of tangy cheesecake right on top! Such a decadent dessert, you really can't go wrong here.

Course Desserts

Cuisine American

Keyword brownie recipe, brownies, cheesecake brownies

Prep Time 20 minutes

Cook Time 35 minutes

Total Time 55 minutes

Servings pieces

Calories 354kcal

Author Lauren Brennan

Equipment

1 9×13 baking dish

Ingredients

For the Brownies:

3/4 cup salted butter
1/4 cup canola oil or vegetable oil
4 oz. milk chocolate chopped
4 oz. dark chocolate chopped
3 tablespoons unsweetened cocoa powder
2 cups granulated sugar
4 eggs
1 1/2 teaspoons vanilla extract
1/4 teaspoon baking powder
1/2 teaspoon salt
1 1/2 cups all purpose flour
1/2 cup semi sweet chocolate chips optional

For the Cheesecake Swirl:

8 oz cream cheese softened
1/4 cup granulated sugar
1 teaspoon vanilla extract
1 egg

US Customary – Metric

Instructions

Preheat oven to 350 degrees. Line a 9 x 13 pan with nonstick cooking spray and parchment paper and set aside.
In a large pot over medium-low heat, melt butter, oil, chocolate, and cocoa together until fully melted and smooth. Remove from heat.
Pour in sugar and vanilla extract. Add in eggs, 1 at a time, stirring vigorously before the next addition. After all four eggs have been mixed in, the batter should be thick and smooth without that granular look to it. Add in the remaining dry ingredients and stir gently until just combined. Do not over mix.
Fold in milk chocolate chips if using and pour batter into prepared pan. Smooth the top. Set aside.
In a separate bowl, mix cream cheese together with sugar, vanilla and egg until completely smooth.
Dollop the top of the brownies with the cheesecake mixture and use a butter knife or wooden skewer to swirl the cheesecake into the brownie batter. If your cream cheese was too warm, your cheesecake mixture might be a little loose (like mine shows in the photos). If this is the case, simply drizzle across the top and drag it through using a butter knife or wooden skewer.
Bake 30-35 minutes. Cool at least 15 minutes before cutting and serving. I prefer to cool my brownies to room temperature, then refrigerate before cutting and serving. I just prefer them cold

Nutrition

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