Ferrero Rocher "No Bake" Cheese Cake

It’s that time of year again, Thanksgiving in Canada.  I traditionally bake apple and pumpkin pies but since my son’s birthday falls around the Thanksgiving period, I thought I’d try baking something different for him to celebrate his birthday.  I asked him what was his favourite chocolate and quickly he replied “Ferrero Rocher”.  So I did a little web searching for great recipe containing Ferrero Rocher Chocolate and came across this very easy recipe for a Cheesecake and the extra bonus of this recipe was that it didn’t require any baking.

The Cheesecake was amazing the Ferrero Rocher chocolate just made it even more scrumptious.  Go ahead, try it out.  I’m sure it will be a smash hit.

Ingredients (Crust):

2 cups crushed Oreo

3 tbsp unsalted butter (melted)

Ingredients (Cheesecake):

3 packs cream cheese, softened

2/3 cup powdered sugar

3 cups thickened cream or whipped cream, chilled (I used Cool Whip)

4 tsp unflavoured gelatine

½ cup hot water

6 pcs Ferrero Rocher, roughly chopped

Ingredients (Topping):

4 heaping tbsp Nutella

2-3 tbsp milk

3 tbsp confectioners (icing) sugar

8 pcs Ferrero Rocher

Chocolate shavings

Direction (Crust):

1.      Combine all ingredients and make sure it’s mixed well and butter is evenly spread throughout the crushed Oreo.  Press it in a 9” spring form pie pan.

2.      Bake in a preheated oven at 350 degrees for 10-15 mins (this makes the crust more firm, but you can omit this process if you wanted to).

3.      Chill in fridge for around 20 minutes.

(Cheesecake):

1.      Place softened cream cheese and sugar in a bowl together; using an electric mixer beat the cheese until thoroughly mixed and creamy.

2.      Dissolve gelatine in hot water then let it cool for a while.  Once cooled down add into cream mixture, continue to beat until mixture becomes fluffy.

3.      Now add thickened whipping cream and chopped Ferrero Rocher then fold until it’s evenly mixed.

4.      Pour over the prepared crust.

5.      Top it with the Ferrero Rocher (8 pcs) and chocolate shavings.  Refrigerate for at least 6 hours before serving.

6.      Before serving drizzle melted Nutella on top then serve.  I drizzled Nutella way before serving, chills well.

Direction (Topping):

1.      Place Nutella, confectioners (icing) sugar and milk in a double boiler, stir until sauce becomes runny.  Add more milk if required.  Drizzle over Cheesecake.

Next time I would add more Ferrero Rocher Chocolates on top as everyone seemed to want the slice with the Chocolate on top. Hope you enjoy it as much as we did, especially my son. 

Home Made Cinnamon Buns

What a pleasure to wake up to the aroma of home made cinnamon buns for breakfast.  I have tried many recipes that I've searched through the internet and the following recipe was the most enjoyed at my home.  Would like to share it with you.

Ingredients:
1/2 cup (125 ml) water
1/2 cup (125 ml) milk
2 large eggs (slightly beaten)
1/3 cup (80 ml) oil.  I use canola oil.
1 tsp (5 ml) salt
1/3 cup (125 ml) white sugar
4 cups (570 gm) all purpose white flour
2 tsp (10 ml) dried yeast

Filling:
1/3 cup (80 ml) melted butter
2/3 cup (165 ml) brown sugar
2 tsp (10 ml) cinnamon powder
1/2 cup (30 gm) chopped walnuts or pecans.  I use walnuts.
1/2 cup (100 gm) raisins

Icing:
1 cup icing sugar
2 tbsp margarine
1 tsp (or drops at a time) milk

Method:
**Add ingredients to bread maker in the listed order.  Select dough cyle for a large white loaf and allow cycle to complete.

**If making by hand, warm milk and water slightly and stir in a 1/2 tsp sugar, pinch of salt and sprinkle 2 tsp of dried yeast.  Cover and allow to bubble.  About 10 minutes.

Combine remaining dry ingredients and make a mound with a depression in the middle in which to add the wet ingredients including the beaten eggs, oil and yeast mixture.  Combine and knead well until smooth.  Allow to rise for about two hours and then punch down.
Take risen dough and punch down and knead.  Roll out into a rectangle approximately 18" x 12" (45 cm x 30 cm).  Brush dough with melted butter and sprinkle evenly with brown sugar and cinnamon.  Scatter the raisins and chopped walnuts or pecans before rolling along the longest side of the dough.  Cut into rounds and place in a greased baking pan allowing space for the dough to expand between each bun.
Allow to rise, covered for another 60 - 90 minutes (for me 60 minutes is fine) and then bake at 350F or 180C for 25-30 minutes.

When taking out of oven and still warm, prepare your icing.  In a bowl add 1 cup icing sugar, 2 tbsp. of margarine and start with 1 tsp of milk and stir and add drops of milk until you reach a smooth (not too runny consistency) and spread over warm cinnamon buns.

Enjoy them while still warm or place in plastic container.  After a while if they harden, just place in microwave for about 5 seconds and cinnamon buns are ready to eat.

Arancini (Sicilian Stuffed Rice Balls)

I remember my last visit to Sicily.  I enjoyed the food and the people in this beautiful Island.  I never tasted Arancini (Riced Stuffed Balls) that were as delicious as the ones I ate in Sicily.  I have searched through the Internet to find the best recipe for Arancini that were as close as to the Arancini I enjoyed in Sicily.  I came across a recipe in Lidia's Italy and thought I'd try it out.  I made and served the Arancini and they were an instant hit.  Thought I'd share this recipe with you as the recipe is every easy to follow.

Ingredients:  Makes about 15 to 20 Arancini, depending on size.

For the Ragu 
1/4 cup extra-virgin olive oil
1 pound ground beef
1/2 cup onion, chopped
salt
1/4 cup celery, finely chopped
1/4 cup carrots, grated
14 ounce can Italian plum tomotoes, crushed
1 teaspoon tomato paste
1/2 tsp hot red pepper, crushed
1 cup fresh peas or frozen peas.

Note:  You may prepare the Ragu up to 3 days in advance.
Also cut up approximately 15 small cubes of mozzarella. This you will need to add to the ragu when forming the Rice Balls.

For the Rice
5 cups chicken stock, canned reduced sodium chicken broth or water
2 tablespoons extra-virgin olive oil
2 cups arborio rice, or other short grain rice
4 large eggs
2 cups Pecorino Romano, grated

To Coat and Fry the Rice Balls
2 eggs
1 cup all-purpose flour
2 cups fine dry breadcrumbs.  I purchased the "Italian Seasoned" Breadcrumbs.
2/3 cup vegetable or canola oil
1/3 cup olive oil, plus extra for frying

Directions

1. Heat 1/4 cup olive oil in a 3-quart saucepan over medium heat.  Crumble in the meat and add the onions.  Cook, stirring often, until the water given off by the meat is evaporated and the meat and onion begin to brown, about 10 minutes.

2.  Season the beef and onion lightly with the salt.  Stir in the carrots and celery and continue cooking until the vegetables are tender, about 10 minutes.  Stir in the tomatoes, tomato paste, red pepper, and salt to taste.  Adjust the heat to simmering and continue cooking, stirring occasionally, until the sauce is thickened, about 30 minutes.  If the sauce starts sticking to the pan at any time during cooking, stir in a few tablespoons of water.  Stir in the peas and cook until they are tender, about 10 minutes for frozen peas and 20 minutes for fresh peas. The finished ragu should be dense and reduced. Remove and cool to room temperature.

3.  While the ragu is cooling, make the rice.  Bring the stock or water and 2 tablespoons of olive oil to a boil in a 3-quart saucepan.  Stir in the rice, return the water to boil, then adjust the heat to simmering.  Cook the rice uncovered, until al dente, about 12 minutes.  Drain the rice and spread out on a tray to cool at room temperature.  When the rice is cool, scrape it into a mixing bowl and beat in the 4 eggs and the grated cheese.

4.  Take a handful of the cooled rice mixture and shape it into a small ball in the palm of your hand.  Make a wall in the centre of the ball and drop in 1 tablespoon of the ragu. NOTE:  I add a small cube of mozzarella as well.  Work the rice so that it completely encloses the ragu and mozzarella and re-form the rice into a smooth ball.  Continue forming arancine with the remaining rice, ragu and mozzarella.

5.  Whisk the 2 large eggs in a  mixing bowl.  Spread the flour on one plate and the bread crumbs on another, in an even layer.

6.  Dredge a few of the rice balls in the flour to coat all sides. Tap off excess flour. Roll the rice balls in the beaten egg to coat, allowing any excess egg to drip back into the bowl.  Finally, roll the rice balls in the bread crums, pressing slightly to coat evenly with the crumbs.  Remove to a clean baking sheet.  Repeat with the remaining rice balls.

7.  Heat the 2/3 cup vegetable or canola oil and 1/3 cup olive oil into a deep skillet.  Insert  deep-frying thermometre into the oil and heat the oil over medium heat to 375 degrees F.  Test the temperature of the oil by dipping the rice ball in.  It should give off a lively but steady sizzle.  If nothing happens, the oil isn't hot enough.  If the oil around the bread-crumb coating boils and sputters, the oil is too hot.  Adjust accordingly.

8.  When the oil comes to temperature, carefully slip about a third of the rice balls into the oil.  Fry, turning as necessary with tongs or a slotted spoon, until golden brown and crisp on all sides, about 4 minutes.  Remove to the paper towel-lined baking sheet, keeping them hot in the pre-heated 200 degrees F oven if you like.  Fry the remaining balls.  The arancine can be served hot or at room temperature.  Buona Appetito.

Sicilian Cassadedde

Growing up as a child I remember my mom together with my nonna and aunts making the traditional Sicilian Cassadedde.  This pastry is well known in the community of a small Town called Vita in Sicily, Province of Trapani.  It's an Italian turnover filled with ricotta cheese.  It was fun making these pastries as a child.  Sometimes for fun we would fill them with just dough and the joke was on the person who grabbed that one.  Little things like this brought family together.  Here is the recipe for those who would like to make them. 

Ingredients:

3 1/2 cups all purpose flour

1/4 cup shortening

1/8 of espresso

1 large egg slightly beaten

1/2 tsp., vanilla extract

1/2 tbsp., cocoa powder

Mix with white wine.

Vegetable Oil for frying

3 cups Ricotta cheese (drained)

1 lemon (grated finely)

1 1/2 cup icing sugar

Plate with granulated sugar

In a large bowl, cut in the shortening into the flour until it resembles small peas.  Add the cocoa powder and blend with hands.  Make a well and pour in the slightly beaten egg, vanilla extract and espresso and about 1/4 cup of wine and stir with fingers until dough forms into a ball, not too sticky and not to hard, and easy to manage.  Then turn dough onto a board and knead for about 5 minutes.  You could make them right away or you could refrigerate the dough overnight to make them next day.  Remember to leave dough (if refrigerated) 1 hour before starting.  Or you could freeze the dough up to 1 week.

Cut dough into 2 inch slices and pass each slice through pasta machine, starting at Dial No. 1 to No. 6.  Place dough onto working board.  Starting from bottom of lasagna dough, place 1 tbsp of ricotta filling (see recipe below) about 2 inches from edge and roll dough over filling to cover it.  Press firmly to form a turnover.  Cut with pastry cutter (with fancy ridges) and then press edges of turnover with fork to ensure complete closure.  Place on a towel and cover them before frying.  Complete procedure with remaining dough.  When all turnovers are complete, poke them with a toothpick on both sides before frying and cover.

Pour about 5 cups of oil into heavy bottom saucepan and heat at medium for 20 minutes. Drop 3 turnovers at a time and fry until golden on both sides.  Remove with slotted spatula onto a paper towel and immediately roll them with granuated sugar and place them on a tray.  Once all turnovers are fried and sugar coated, you may eat them right away.  Very delicious warm and cool them and refrigerate and then serve.  Enjoy.

Ricotta Filling:

3 cups Ricotta (drained)

1 grated lemon peel

1 1/2 cup icing sugar

Blend all of the 3 ingredient in a bowl with a blender until smooth.

Bomboloni - Italian Cream-Filled Donuts

I was looking for a particular recipe of a pastry I enjoyed very much during my visit to Italy.  This pastry is a donut-like pastry called "Bomboloni" filled either with Italian Pastry Cream, Nutella or Jelly.  They are simply delicious.  I finally came across a great recipe which I found easy to follow and decided to try it out.  To my surprise it was a success.

Ingredients:

250 g (2 cups) bread flour
250 g (2 cups) Italian "00" (doppio zero) flour or plan all purpose flour
50 g (about 1/4 cup) caster (superfine granules) sugar
8 g (1 package) instant yeast or 25 g fresh yeast
Seeds from 1 Vanilla Bean
Zest of 1 Lemon or 1 Orange (or 1/2 Lemon and 1/2 Orange)
Pinch of Salt
250 ml (about 8 1/2 ounces) warm milk, temperature between (105 to 110 F)
3 large eggs
50 g (3 1/2 tablespoons) unsalted butter, cut into 4 pieces softened
Vegetable or Canola Oil for frying
Caster (superfine granules) sugar, extra, for rolling


Directions:

Place flours, sugar, instant yeast, vanilla bean seeds, zest of your choice and salt in a large bowl.  Using a whisk, whisk to well combine.

Make a well in the centre; pour in the warm milk.  Work together the milk and the dry ingredients with the tips of your fingers.

Add the eggs all at once, work together the ingredients until you have a rough ball of dough.

Gradually add the butter, one-piece-at-a-time, working each piece of butter into the dough before adding the next.

Transfer dough to a clean, light floured work surface; knead until smooth and elastic (not sticky) about 10 to 15 minutes.

Transfer dough back to the large bowl; cover with a sheet of plastic wrap and leave to rise in a warm place, 1 1/2 to 2 hours.

When the dough has doubled in volume, transfer to a clean, floured work surface.

Roll the dough out to a thickness of about 1 cm (a little less than 1/2 inch); using a cookie cutter or glass cut out rounds about 7-cm to 7 1/2 cm (2 3/4 inch to 3-inch) in diameter (keep the cuts as close together as possible. (Gather up the leftover pieces, give a quick knead to bring the pieces together, return dough to the bowl, cover and leave to rise in a warm place until double in volume, about 1/2 hour and proceed to roll out and cut out rounds. At this point if you have any remaining dough, gather to re-roll and cut rounds until all of the dough has been used.

Place the rounds on a parchment lined baking sheet lighty sprayed with vegetable spray, cover with a sheet of plastic wrap and leave to rise in a warm place until doubled in volume (they should appear full of air) about 1 1/2 to 2 hours.  It's easier to remove the rounds from the parchment paper when you lightly coat the paper with vegetable spray opposed to flouring the parchment paper sheet.  I used a large deep pan instead of a baking sheet to place the rounds in to rise so that the plastic wrap wouldn't stick to them when removed. Note:  I place each rounds onto a cut-up parchment paper so that when I dip them in the oil for frying, its easy to remove the parchment paper with tongs, leaving the shape of the bombolone undisturbed.

Heat oil in a 6-litre/quart heavy-bottom saucepan over mediium heat to between about 320 to 340 F), about 20 minutes.

Prepare 2 large plates for daining and rolling of bombolini.  Layer one plate with 3 to 4 sheets of paper towels for draining and the other plate with a thin layer of caster sugar, for rolling, setting aside until ready to use.

Fry four to six bombolone at a time to ensure even frying.  Fry until golding on both sides about 2-3 minutes per side.  Remove bombolone one at a time with a slotted soon, drain on paper towels and immediately roll in caster sugar until evenly coated.

While bomboloni are still warm fill with Italian Cream Pastry.  To fill bomboloni, transfer the cream to a large pastry bag fitted with a 1/2 cm to 1 cm plain round tip.  Use a sharp paring knife to make a small hole in the centre on the top of each bombolone.  Insert pastry tip into the hole of the bombolone and pipe cream until the bombolone feels heavy; continue to fill until you have a mound of pastry cream visual on the top of the bombolone.  Enjoy.

Taralli Recipe

The tarallo is a traditional Italian bread, the dough for which is shaped into rings, then boiled briefly before being well-baked until crispy. You can think of taralli as a type of bread, roll or cracker—kind of like an Italian small crunchy bagel. Taralli are enjoyed with a piece of cheese, black olives and sopressata and of course with a fine glass of wine.  They are nice to take along to picnics.  They last for days without spoiling, and may be quickly “revived” by dunking them for a moment in soup or wine, or just throwing them in a nice juicy tomato salad.

Taralli Recipe

7 cups of all purpose flour

1 cup of olive oil

1 cup of white wine

1 cup of water - warm

1 tbsp. Salt

1 tbsp. Fennel Seeds or Anice Seeds

1 tsp. of grounded black pepper (optional)

½ tsp., crushed hot chili (optional)

1 tbsp. Of yeast

1 tsp. Sugar

In a bowl, pour 1 cup of warm water.  Stir in 1 tsp. of sugar and scatter 1 tbsp. of yeast.  Cover and let rest for 10 mins.

In blender mixing bowl, combine 7 cups of  flour, 1 tbsp of Salt, 1 tbsp. of fennel seeds (or anice seeds, pepper and crushed chili peppers).  Make a well.  Add yeast mixture, 1 cup of olive oil, 1 cup of white wine (and I add a drop and a bit of anise oil if using Anice Seeds instead of fennel seeds).  Put kneading paddle on blender and knead until incorporated. 

Shape them about 2 inches thick ropes and line them up on a tray.  Then shape them into circles.  Boil them (place them for a few seconds on a clean tea towel to absorb water) and bake them at 350 until golden brown.  I bake the Taralli right on the rack (second from bottom). Enjoy.

Ricetta per Taralli:

 

875 gr., di farina

250 ml. di olio d'oliva

250 ml. di vino bianco
250 ml. di acqua - caldo

15 gr. di sale

15 gr. di semi di finocchio o di semi di Anice

15 gr. di Teori pepe nero (opzionale)

7.5 gr, peperoncino tritato (opzionale)

15 gr., Di lievito

15 gr. di zucchero

In una ciotola, versare 1 tazza di acqua calda. Mantecare con 1 cucchiaio di zucchero e 1 cucchiaio di lievito a dispersione. Coprite e lasciate riposare per 10 minuti.

In una terrina frullatore, combinare 7 tazze di farina, 1 cucchiaio di sale, 1 cucchiaio di finocchio semi (o semi di anice, pepe e peperoncino tritato). Fare un pozzo. Aggiungere la miscela di lievito, 1 tazza di olio d'oliva, 1 tazza di vino bianco (e aggiungere una goccia e un po' di olio di anice se utilizza semi di Anice, invece di semi di finocchio). Indossò impastamento paddle frullatore e impastare fino a quando non incorporato.

Li forma circa 2 centimetri spesse corde e li si allineano su un vassoio. Poi li forma in cerchi. Lessateli (posto loro per pochi secondi su un canovaccio pulito di assorbire acqua) e fate cuocere a 350 fino a doratura. Cuocere i Taralli al forno 180 Celsius sul rack (secondo da fondo). Buon Apetit!

Original

In a bowl, pour 1 cup of warm water.

Easter Bread (Pane di Pasqua) in Italian

Pane di Pasqua

Godo navigando attraverso vari siti web di cottura alla ricerca di grandi ricette. Ultima Pasqua ho voluto cuocere un pane di Pasqua e trovato una grande ricetta che vorrei condividere. Ho provato altre ricette di pane di Pasqua, ma hanno trovato che, una volta al forno, il pane era asciutto e non molto gustoso. Questa ricetta è un custode. Il pane di Pasqua al forno, una volta è molto umido e molto gustoso. Questo è un custode nella mia famiglia.

Pasta:
1/2 tazza (120 ml) di acqua calda (45 Celsius)
1/2 tazza di latte (120 ml) (45 Celsius)
2 pacchetti, attiva a secco lievito (40 gr).
125 gr di zucchero
2 uova di grandi dimensioni, leggermente battute
20 gr di limone grattugiata
113 gr di burro senza sale, fuso e raffreddato
10 gr, sale
500 – 625 gr di farina

Farcitura:
1 tuorlo
10 gr di acqua
120 ml slivered mandorle
50 gr di zucchero
30 gr di rum

Lemone di zucchero a velo
128 gr di zucchero a velo
scorza di limone (20 gr)
succo di limone (10 gr)
1/2 cucchiaino Estratto di vaniglia
3-4 cucchiaino latte

Pasta:

In una grande ciotola (di miscelazione stand), unire l'acqua calda, latte caldo e lievito. Mescolare bene e lasciate riposare per 10 minuti.

Aggiungere lo zucchero, uova leggermente battute, scorza di limone, burro fuso (& raffreddato) e sale e sbattere con collegamento della pala fino al liscio. Aggiungere 250 gr di farina (a mescolare impostazione) e mescolare. Mescolare altre 150 gr di farina fino ad ottenere una consistenza morbida (non aggiungere tutta la farina). Quando prepararlo, ho aggiunto 375 gr e poi trasferito a bordo di lavoro e versato oltre 75 gr di farina e iniziato lavorando mio impasto finché morbida e setosa (ma non appiccicoso e non troppo duro). 625 gr di farina e troppo, ma esso era tutto dipende la farina tua usando. Impastare per circa 8-10 minuti, poi posto in una grande ciotola unta di olio e pasta girare sopra (ingrassati entrambi i lati), coprire con una pesanti asciugapiatti e lasciate riposare per 1-2 ore.

Preparare 2 infornate (o 1 teglia molto grande) e ungere un po di strutto di sotto e mettere da parte.
A bordo di lavoro, aggiungere un po' di farina e pasta di perforazione e impastare per circa 4-5 minuti. Dividere l'impasto in 4 parti. Prendere una parte e rotoli in una corda circa 92 cm lungo ". Prendere la seconda parte e tirare ancora e poi pizzicare le 2 corde nella parte superiore e fare una treccia. Formano un cerchio e un pizzico di estremità. Posto su teglia da forno unta. Continuare con l'ultimo 2 restanti parti della pasta.

Preparare il condimento: In una piccola ciotola, luogo il tuorlo e l’acqua e sbatti insieme. Spennellare il pane con il lavaggio dell'uovo. In un'altra ciotola, unire il rum, zucchero e slivered mandorle e mescolare fino a quando ben combinati. Cospargere sopra i 2 tipi di pane. Ancora una volta coprire con un canovaccio e lasciar riposare per circa 35-40 minuti.

Preriscaldare il forno a 180 Celsius gradi  e cuocere in forno per 25-30 minuti sulla seconda di cremagliera scorso fino a doratura e quando colpite, si sente un suono vuoto. Posizionare sul raffreddamento rack per raffreddare.

Preparare la glassa: In una ciotola, unire lo zucchero, scorza di limone, succo di limone e vaniglia e iniziare ad aggiungere 1 cucchiaino di latte alla volta fino a raggiungere una buona consistenza a piovigginare. Mentre il pane è ancora caldo, pioviggine sopra i pani.

Ho deciso di colore poche uova bollite per rendere il mio pane Pasqua presentabile, ma questa è un'opzione. Godere.