STRAWBERRY CHEESECAKE - NO BAKE - VALENTINE'S DAY

Valentine’s Day Strawberry Cheesecake

This is one of my favorite cheesecakes especially for Valentine’s Day. It is so full of flavor and just enough sweetness to share with those you love.

We had this for breakfast Valentine's Day 2016.  It was very yummy!  Isn't too sweet so perfect for breakfast or brunch.  Loved the added nutella, cocoa powder and cinnamon for the crust.  As I was making it I thought it might be fun to add a white chocolate layer.  I think I might the right call.  It was delish!  Tasted even better the next day.  Added the extra layer instructions at the end.  Everyone really liked this.  Since you don't have to cook this...this would be perfect for summer.  Try to make the day before you want to eat.  Allow approx. 4 hours to make.

Curious how this would work out with blueberries...must try :-)

Ingredients

CRUST:
• 7 whole graham crackers
• 4 tablespoons unsalted butter, melted
• 2 tablespoons nutella
• 2 tablespoons brown sugar
• 2 tablespoons cocoa powder
• ½ tablespoon cinnamon
STRAWBERRY TOPPING:
• 1 pound fresh or frozen strawberries, washed and stemmed
• 1/4 cup sugar
• 1 envelope unflavored gelatin
CHEESECAKE:
• 2 (8 ounces) cream cheese, softened
• 1/2 cup confectioners' sugar
• 1 teaspoon vanilla extract
• 1 1/4 cups strawberry topping (see above)
• 1/2 cup heavy whipping cream
• Fresh strawberries for garnish
• 
  
• WHITE CHOCOLATE MOUSSE (SEE BELOW)

Instructions

Crust
1. In a food processor or blender grind the graham crackers until they are in a fine powder.
2. Add the butter, nutella, brown sugar, cinnamon, and cocoa powder and process until thoroughly mixed.
3. You may have to scrape down the sides of the bowl/blender a few times.
4. Press the crust evenly into the bottom of an 8 or 9-inch Springform Pan .
5. It should come up the sides slightly.
Strawberry Topping
6. In a saucepot add the strawberries, sugar, and 2 tablespoons of water.
7. Cook over medium heat until the strawberries are quite soft.
8. Use a blender to puree the fruit and then return to the pot to finish cooking.
9. Sprinkle the gelatin over 2 tablespoons of cold water in a small bowl.
10. Allow it to sit for about 1 to 2 minutes.
11. Transfer the gelatin to the strawberries and gently cook over low heat.
12. Whisking just until the gelatin is completely dissolved, and then remove pan from heat.
13. Reserve 3/4 cup of the strawberry mixture for the top layer of the cake.
Cheesecake:
14. In a stand mixer beat the cream cheese and sugar on medium-low speed until smooth.
15. Add the vanilla extract and the strawberry topping, except the ¾ cup you have reserved for the top layer.
16. In a separate bowl whip the heavy cream until medium peaks.
17. Fold the heavy whipped cream into the strawberry cheesecake batter.
18. Gently folding just until it is all combined.
19. Pour the cheesecake into the prepared pan.
20. Tap the pan gently on the counter to bring any air bubbles to the surface.
21. Let it sit, uncovered, in the refrigerator for about 2 hours or until it is set to the touch.
22. Once the cheesecake is set, pour the remaining ¾ cup strawberry topping over it.
23. If the topping has set up in the pot, gently heat it for a minute, just until it is pourable (or heat in microwave for 30 seconds).
24. Place the cheesecake back into the refrigerator and allow to set, uncovered, for another 30 minutes, or until the topping is set.
25. At this point it is ready to serve or you can cover the cheesecake with plastic and it can sit in the refrigerator for 24 hours.
26. Before unlocking the Springform Pan , run a knife around the edge of the cheesecake to loosen it.
27. Top with the fresh strawberries.

White Chocolate Mousse:
• 1 cup heavy whipping cream
• 1/4 teaspoon vanilla extract
• 2 tablespoons powdered sugar
• 4 ounces cream cheese, softened
• 4 ounces white chocolate baking squares, melted

1. For the white chocolate mousse, in a medium bowl, beat the cream and vanilla with an electric mixer (handheld or stand mixer) until soft peaks form. Add the powdered sugar and mix until combined and the peaks are slightly stiffer. In a separate bowl, beat the cream cheese until fluffy. Add the white chocolate and mix until smooth and creamy. Fold in the whipped cream, taking care not to deflate the whipped cream, and mix gently with a rubber spatula, lifting and turning the cream, until the mousse is combined and creamy.

FANCY INDOOR S'MORES

FANCY INDOOR S'MORES

This recipe came with a shipment I got from zulily.  We had it New Year's Eve 2014.  Yum!  Would be a great special after school snack or a FHE treat.  Made it in our individual little cookie pan.  I lined the bottom of each pan with parchment paper (tin foil would work too).  We had a huge (bigger than king size) Hershey bar.  We put two squares that were broken up and about 1/8-1/4 cup semi-sweet chocolate chips.  Then about 1-2T nutella on top of that.  Then we cut up 4 big marshmallows (into 4 sections) per pan.  Could have put more marshmallows.  Could either dip with graham crackers or Ritz crackers.  Abagail didn't like it with the crackers - she ate it with a spoon.  Only cooked about 4 minutes - so watch it.

1 bag of chocolate chips
8 large marshmallows
a jar of Nutella
a box of graham crackers - Ritz crackers good too


Here is the original recipe.

Preheat oven to 450.

Cover the bottom of a 6" skillet with chocolate chips and drop spoonfuls of Nutella on top of the chocolate chips.

Cut marshmallows in half and place over chocolate chips until mixture is completely covered.

Bake for 6-8 minutes until marshmallows are golden brown on top.

Scoop out gooey s'mores with graham crackers.

SWIRLED PEANUT BUTTER & NUTELLA STUFFED CHOCOLATE CHIP COOKIES

SWIRLED PEANUT BUTTER & NUTELLA STUFFED CHOCOLATE CHIP COOKIES

YIELD: MAKES ABOUT 2 DOZEN LARGE COOKIES
http://www.melskitchencafe.com/stuffed-nutella-cookies/

These are so yummy!  Took them to YW they liked them as well.  They were hard to stay out of.  We used the homemade nutella we had made with the hazelnuts we harvested from Dorris Ranch.  I made 2 batches with nothing in the middle. They were yummy just as normal cookies.  Made the night before and kept in fridge.  Was nice already having the dough done.

I made really big cookies with this recipe (basically two regular size cookie dough balls pressed around the peanut butter/nutella swirl). If you'd like to exercise some self-control, you could definitely make smaller cookies, just adjust the size of the cookie dough and the scoop of peanut butter/nutella.

I liked the little melty nibble of peanut butter/nutella right in the center of the cookie, however, if you'd like that goodness to be spread out more, simply smooth the dollop into an even layer, but don't spread it all the way to the edge, before sandwiching with the top half of the cookie. The choice is yours.

INGREDIENTS

Cookie Dough:
4 1/4 cups all-purpose flour (about 21 ounces)
3/4 teaspoon salt
1 teaspoon baking soda
3 sticks (24 tablespoons) butter, melted and cooled slightly
2 cups packed light brown sugar (14 ounces)
1 cup granulated sugar (7 ounces)
2 large eggs
2 large egg yolks
2 teaspoons vanilla
3 cups (18 ounces) semisweet or milk chocolate chips
Peanut Butter/Nutella Swirl:
1/3 cup creamy peanut butter
1/3 cup Nutella

DIRECTIONS
For the cookie dough, in a medium bowl, combine the flour, salt, and baking soda. Set aside.
Either by hand or with an electric mixer, cream the butter and sugars together until well mixed. Add the eggs, yolks, and vanilla. Mix well until the batter has lightened slightly in color, about 2 minutes. Add the dry ingredients and chocolate chips at the same time. Mix until all the dry ingredients are incorporated. Cover and chill the dough for 2-3 hours (this will make it easier to mold the dough around the peanut butter/nutella swirl and also help the cookies hold their shape).
In a small bowl, combine the peanut butter and nutella and gently swirl a few times so that it starts to combine but you can still see ribbons of each. Cover and refrigerate while the cookie dough chills.
After the dough has chilled, preheat the oven to 325 degrees F. Take about 1 1/2 tablespoons of dough and form into a ball and then flatten slightly. Scoop a scant teaspoon of peanut butter/nutella and dollop it in the center of the flattened cookie dough. Take another 1 1/2 tablespoons or so of dough and form a ball and then flatten to the same diameter as the bottom round. Place it on top of the peanut butter/nutella and gently press all the edges to seal well. The cookie will be round but quite thick. Don't press to flatten.
Repeat with the remaining dough and peanut butter/nutella swirl. Place the cookies 1-2 inches apart on silpat- or parchment-lined baking sheets; they will spread quite a bit. I put about 8 cookies on each 12X18-rimmed baking sheet. Refrigerate the filled, unbaked cookies that aren't ready to be baked (the longer they sit at room temperature, the more they will spread in the oven).
Bake for 14-16 minutes.

NUTELLA COOKIES

NUTELLA COOKIES
I did one big cookie on a stone.  Cooked about 3 extra minutes.  These weren't too die for, but we all liked. Quick and easy to make.  Plus I needed to use up some Jif hazelnut spread.

1 cup Nutella
1 whole egg
1 cup flour
I added just a little bit of water too

 Bake for 6-8 min @ 350 degrees.

HOT CHOCOLATE

My parents gave us a hot cocoa machine for Christmas.  It has been fun having hot chocolate nice and warm all day long and trying new recipes.  Something I want to try mixed into hot chocolate is homeade Dulce de Leche from Best Bites cookbook pg. 135 (autumn).

HOT COCOA MACHINE: 60 oz of hot chocolate add 32 T or 2 cups mix

UPDATE: My old machine broke :-(  I was so sad.  Scott surprised me Valentine's Day 2017 with a new one.  This was one of the recipes included in the booklet:

HERSHEY'S "PERFECTLY CHOCOLATE"

1/2 cup sugar
1/4 cup cocoa
dash salt
1/3 cup hot water
4 cups milk
3/4 tsp vanilla

variations:
SPICED: 1/8 tsp cinnamon, 1/8 tsp nutmeg
MINT: 1/2 tsp mint extract
COCOA AU LAIT: spoon 2 T softened vanilla ice cream on top of each cocoa serving
CANADIAN: 1/2 tsp maple extract

CHRISTMAS 2012
I halved this recipe because it makes TONS!  You mix 1/2 cup of the mix to 1 cup of water.  You need to put lots of the mix because a lot of it is powdered sugar.

25 oz. powdered milk
32 oz. Nesquick
16 oz. creamer (would be fun to try vanilla, caramel etc.)
1# powdered sugar
Mix all together in a BIG bowl.

another one - used Christmas 2016 (like top one better, but maybe add white chocolate chips?)

INGREDIENTS

• 3 cups nonfat dry milk powder
• 2 cups powdered sugar
• 1½ cups cocoa powder, dutch-process or natural
• 1½ cups white chocolate chips or finely chopped white chocolate
• ¼ teaspoon salt

DIRECTIONS

1. Whisk together all ingredients in a large bowl. Working in two (or more) batches, depending on the size of your food processor, pulse the ingredients in a food processor until the chocolate is finely ground. Store the dry mix in an airtight container for up to 3 months.
2. To make hot cocoa, put 1/3 cup of the cocoa mix in a mug and stir in 1 cup of hot milk. Top with whipped cream or miniature marshmallows, if desired.

CREAMY CROCK POT HOT COOCA
The Bradford's who we went to the yurts with (December 2013) said this was the best ever!  Lisa liked it too.  We loved this hot chocolate - yum!

Ingredients

• 1.5 cups whipping cream
• 1 14oz can sweetened condensed milk
• 6 cups milk (we thought it might be good to use chocolate milk or 1/2 chocolate milk - might taste more like Dutch Bros.)
• 1 teaspoon vanilla
• 2 cups of chocolate chips (milk chocolate OR semi-sweet depending on how sweet you like it. I have a heck of a sweet tooth, and I love the milk chocolate, but others prefer the semi-sweet)

Instructions

Stir together the whipping cream, milk, vanilla, and chocolate chips in a crockpot.

Cover and cook on low for 2 hours, stirring occasionally, until mixture is hot and chocolate chips are melted. Stir again before serving. Garnish as desired.

NUTELLA MIX
This is such a treat.  Yummy!

1 can sweetened condensed milk
1 can evaporated milk
1/2 cup semi-sweet chocolate chips (dark would be good too)
1 T Nutella
8 cups water
mini marshmallows for on top

Heat chocolate chips, Nutella and condensed milk in pot until melted.  Add milk & water.  
Special Note: For the hot cocoa machine you can only add 64 oz of liquid.  So either 1/2 the recipe or just pour it to the line and then keep on adding once some is gone or put in fridge for later.

Also liked the Mexican Hot Cocoa in instruction manual and my kids loved the Creamy Caramel Apple Cider.

MEXICAN HOT CHOCOLATE
I love this!  Recipe is in cocoa machine booklet.
6 cups milk
1 T vanilla
1/4 cup cocoa powder (can use 3/4 cup chocolate syrup instead)
1/2 cup sugar 
1 T ground cinnamon

PUMPKIN HOT CHOCOLATE

This is filling and perfect on a chilly fall day.  Thought it was best with whipped topping.

• 3 cups whole milk
• 1 cup pure pumpkin puree
• 1/2 teaspoon cinnamon
• 1/4 teaspoon ginger
• 1/8 teaspoon cloves
• 1/8 teaspoon nutmeg
• 1 teaspoon vanilla
• 4 ounces white chocolate, roughly chopped

Instructions

Heat the milk, pumpkin, and spices in a saucepan over medium heat; stirring frequently. Once it begins to simmer, remove from heat.

Add the vanilla and chocolate; stir until chocolate is melted.

Pour into mugs and top with whipped cream. Garnish with pumpkin pie spice or cinnamon, if desired.

Read more at http://fabulesslyfrugal.com/pumpkin-hot-chocolate/#2XBWKy06of2vkg3D.99

SYRUP

ORANGE SYRUP
Lisa made/served this at the Women's Day Breakfast 2015.  I didn't try it but everyone loved it - wish I would have.

1/2 c butter
1/2 c frozen concentrate
1 cup sugar

Mix all together in saucepan.  Melt over medium-low heat.  Stir occasionally.

HOMEMADE SYRUP

We love this syrup. It is in the McCleve 2nd edition pg 12.

3/4 c. water

1/2 c. corn syrup

1/2 tsp. Maple flavoring or vanilla

1/2 c. sugar

1/4 c. brown sugar

Bring to a boil. Serve warm.

BUTTERMILK SYRUP

Recipe from allrecipes.com.

This is so good. Was heavenly on pumpkin pancakes.  This is Jackson's favorite syrup.

Here’s a buttermilk syrup recipe I’ve posted before that would be so yummy with pumpkin pancakes!

2 c. sugar
1 c. butter
1 c. buttermilk
1 Tablespoon White Karo Syrup

Combine into a saucepan and boil 5 min., then remove from heat.

Add:
1 teaspoon vanilla
1 teaspoon baking soda – syrup will double in size when baking soda is added

Stir well and serve over pancakes.

COCONUT SYRUP

Love the hint of coconut.

http://valleyviewward.blogspot.com/2011/11/retreat-recipes.html

1 cube butter

1 cup sugar

1/2 cup buttermilk

Boil for 1 minute and add:

1 tsp. coconut extract

1/2 tsp baking soda

Carmamel Syrup

http://fabulesslyfrugal.com/2012/09/swedish-pancakes-and-caramel-syrup-recipe.html

This is so yummy!  We liked it better the next day - and the day after that :-)

Ingredients

• 3/4 cup buttermilk (Now I never have buttermilk on hand, so I use this substitution:  Put 3/4 of a Tablespoon of white vinegar  in a 1 cup measuring cup, then fill to 3/4 full with milk… let it sit for 5 minutes and then you’re good to go!)
• 1 1/2 cups sugar
• 1/2 cup real butter
• 2 TBSP corn syrup
• 1 tsp baking soda
• 1 tsp vanilla

Directions

Combine “buttermilk”, sugar, butter, corn syrup, and baking soda in a 4 quart pot.  Bring mixture to a boil adn reduce heat to low (just make sure it’s still bubbling).  Cook, stirring very frequently, for 7-9 minutes or until the syrup reaches a rich golden brown.  Remove from heat and stir in vanilla.

Trust me, you’ll LOVE this syrup!  I gave some to a friend and she and her family put a little in their oatmeal each morning (great idea for using the leftovers!).

NUTELLA SYRUP

Scott isn't a huge fan of all the "special" syrup I make, but he LOVED this one.  It was part of the recipe for Strawberry Buttermilk pancakes.  Haven't tried those yet, but would like to sometime.  They sounds yummy. 

http://picky-palate.com/2013/02/13/strawberry-buttermilk-pancakes-with-nutella-syrup/?utm_source=feedburner&utm_medium=feed&utm_campaign=Feed%3A+PickyPalate+%28Picky+Palate%29

• Nutella Syrup
• 1 stick/1/2 cup unsalted butter
• 1/2 cup granulated sugar
• 1/2 cup buttermilk
• 1/2 teaspoon baking soda
• 1/2 teaspoon pure vanilla extract
• 2 heaping tablespoons Nutella

Place butter, sugar and buttermilk into a medium saucepan over medium heat. Stir until melted. When mixture starts to boil reduce heat and stir in baking soda and vanilla. Syrup will bubble and rise. Remove from heat and stir in Nutella until melted. Drizzle over pancakes.

Cinnamon Syrup
This came from Laurie Evans.  Very tasty!

Mix and bring to a boil in a good size pan:
1 cup sugar
1/2 cup milk
1 T Karo
1 tsp cinnamon
1/2 cube butter
Take off heat and add 1/4 tsp baking soda.

MAPLE - PEANUT BUTTER SYRUP
This is from Our Best Bites pg 142.  No one else really liked this but not sure why.  I LOVED it!
1/2 cup creamy peanut butter
1 cup REAL maple syrup

Heat peanut butter 30 seconds in the microwave.  Add maple syrup and gently whisk to combine.  Heat in microwave another 30 seconds, whisk, then set aside.

PEANUT BUTTER SYRUP
I wasn't going to keep this recipe because I thought it was just okay, but Scott loved it!

2/3 c sugar
1/2 c water
1/3 c peanut butter
1/2 tsp vanilla

Bring sugar and water to a full boil.  Remove from heat stir in everything else.

S'MORES

S'MORES ON THE GRILL

Found this in the coupons. For more recipes you can go to www.puresmores.com

-Preheat grill to medium-hot

-Build S'more

-Wrap in aluminum foil

-Grill wrapped S'more for 1-2 minutes per side

Peanut Butter Toasted Marshmallow Smore’s

http://www.justgetoffyourbuttandbake.com/?p=2017

These are so, so easy to make and so yummy!  Perfect after school snack!

Ritz Crackers

Peanut Butter (or Nutella)

Large or small marshmallows (large work better)

Toasted Coconut (optional)

Chocolate - any kind, melted (I did a mixture of white and semi-sweet)

Top Ritz cracker (generously) with peanut butter.  Then top with a marshmallow.  Broil until brown.  Top with drizzled chocolate and toasted coconut.  

ROLO SMORE

Put Ritz crackers on a cookie sheet.  Top with a rolo and a small marshmallow if want (didn't add marshmallow)  Bake at 350 for 3-5 minutes.  Top with another Ritz cracker. Can dip in chocolate and cover with sprinkles if want.