Month: June 2011

tonsilitis

i got it.

not so much fun. 2 days off work and feeling a. bored out of my brains b. tired and restless all at the same time c. hungry because all i can have is liquids due to my painful throat and c. smothered by oliver. he is all over me. all the time. does this mean i’m dying? sigh.

two single but oddly all encompassing pictures of what i have been doing – they really sum up the past 48 hours…

 

 

nutella cheesecake layer bars

 

“The first (bottom) layer is a chocolate graham cracker crust.  The crust isn’t overly sweet, though you could add a pinch of sugar if you’d like.  It’s more about the structural support for the bars, as well as the added chocolate flavor.”

Next comes the second (middle) layer, which is really straight-forward vanilla cheesecake.  No bells and whistles.  But guess what?  It doesn’t need it.  Good-quality vanilla extract gets the job done.

Last is the third (top) layer – the layer we’ve all been waiting for – the Nutella cheesecake!  Blend in the infamously addictive chocolate-hazelnut spread with some reserved vanilla cheesecake and you’re good to go.  The Nutella flavor isn’t overpowering at all- it’s actually somewhat subtle.  It’s definitely detectable, but if you want a more robust Nutella flavor, go ahead and use a higher proportion of it.  You could even make a Nutella fudge sauce to serve with the bars.”

Nutella Cheesecake Layer Bars

– 8 Chocolate Graham Crackers

– ½ Stick Unsalted Butter, melted

– 16 oz. Cream Cheese, at room temperature

– 2 eggs, at room temperature

– ½ C. Granulated Sugar

– ¼ + 1 Tbsp. Heavy Cream

– 1 tsp. Vanilla Extract

– ¼ C. Nutella

Preheat the oven to 325 degrees F.

Butter an 8 x 8 baking pan and line with parchment paper, making sure that the parchment is well pressed in the corners.  Set aside.

In a food processor, pulse chocolate graham crackers until they become crumbs (like bread crumbs).  Add in melted butter and pulse until moistened.  Press graham cracker mixture evenly into the bottom of the prepared baking dish.  Bake crust in the center of the oven until set, about 12 minutes.  Set aside and cool.

Clean out the food processor.  Add cream cheese, eggs, sugar, ¼ C. heavy cream, and vanilla extract.  Pulse until smooth.  Put 2/3 of the cream cheese mixture in a bowl and set aside.  Add Nutella and 1 Tbsp. of heavy cream to remaining 1/3 of the cream cheese mixture in the processor.  Pulse until smooth.

To assemble, spread the vanilla cheesecake mixture over the cooled graham cracker base, being careful not to disturb the crust.  Pour Nutella cheesecake layer on top of vanilla layer and spread evenly.  Bake on the center rack of the oven for about 35 minutes, or until the center jiggles slightly.  Remove from the oven and cool completely on a cooling rack.  Refrigerate for at least 3 hours.

When ready to serve, lift bars out of the pan by lifting up the parchment paper (it should release easily).  Slice into 16 squares and serve.

reblogged from: themoonlightbaker.com

gild hall, new york

while browsing one of my favourite websites, jetsetter.com, i came across this hotel in new york. its a thompson hotel – the same company that owns the hollywood roosevelt and smyth tribeca – so you know its going to be amazing – but check out the lobby!

can you say – cozy?