Nutella Cheesecake Layer Bars

You know friends who you can trust with anything? Not just secrets, but ANYTHING? Well, I am blessed to have a few of these “sisters-of-the-heart” and I love them dearly. We share secrets, memories, laughter, and good food. 

My precious friend, Amy Hickman, is one of my best buds from WAY back. So thankful for her, and so glad we also share a love of the same kind of treats … makes our friendship even sweeter. 

Here is one of the recipes she told me about, and I guarantee it is GOOD.  I mean it has Nutella in it people – what could be better than that?

Nutella Cheesecake Layer Bars

Ingredients:
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

Directions:
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. 
Yields 16 Squares
Shared by Amy Hickman. She found it at http://themoonlightbaker.com/2011/03/04/nutella-cheesecake-layer-bars/

The finished product ... nothing but yumminess!

These are melt-in-your-mouth, add pounds to your thighs, worth every calorie fantastic!

Coffee Punch = Knock-Out

I love me a frapuccino. There, I've said it! There's something about coffee and chocolate, swimming together in perfect harmony in a sea of icy refreshing bliss, that relaxes me and satisfies my sweet tooth craving on a blistering summer day.

One of my sweet friends requested my recipe for Coffee Punch for her in-law's Golden Anniversary celebration (praying it goes well, Brandy Edwards!) and I realized I must share it with you too. I received this recipe from my sister-in-law Dawn many years ago, and it has become one of my most-requested recipes. It is basically like a frapuccino to share with a group ... and, what could be better than an iced mocha with friends?

Do you like coffee? Well, then you are gonna love this, and I'm your new favorite person. Do you loathe coffee? I'm fairly certain you'll change your mind when you taste this creamy delight of a drink.

Serve this at your next ladies' night, baby shower, or shindig, and I promise you'll receive glowing hostess reviews!



Coffee Punch

Ingredients:
1-1/2 quarts water
½ cup chocolate drink mix (I use hot chocolate mix)
½ cup sugar
¼ cup instant coffee granules
½ gallon vanilla ice cream
½ gallon chocolate ice cream
Garnish: whipped cream or cool whip

Directions:
Bring water to a boil; remove from heat. Add drink mix, sugar and coffee granules; stir until
dissolved. Pour into a container; cover and refrigerate for at least 4 hours. Remove from
refrigerator at least 30 minutes before serving; pour into a punch bowl. Spoon in ice cream;
stir until partially melted. Garnish with whipped cream. Serves about 20-25.
Even non-coffee drinkers like this! I use decaf instant coffee.

Sparkling Butter Toffee Cookies

I was trying to decide what to make for Life Group tonight, so I looked in the pantry at available ingredients. Since I had an unopened bag of Heath Bar Bits, I did a search for a Toffee Cookie recipe, and came across this one at recipegirl.com. (Thank you, Recipe Girl! I can already tell I'll visit your site again soon!)

These cookies turned out DELISH, so watch out Life Group ... one bite of these babies and you'll be praising the Lord for giving you taste buds. Enjoy!

Sparkling Butter Toffee Cookies

Ingredients:
1 cup granulated sugar
3/4 cup butter, softened
1 large egg
1 tsp vanilla extract
2 cups all-purpose flour
1 1/2 tsp baking powder
1/4tsp baking soda
1/2 cup toffee bits (or more)
additional sugar for rolling (sparkling white sugar works best)

Directions
1. Heat oven to 350°F. Line cookie sheets with parchment paper or silpat mats (or leave them ungreased).
2. Combine sugar, butter, egg and vanilla in a large bowl. Beat at medium speed, scraping bowl often until creamy.
3. In a small bowl, whisk together flour, baking powder and baking soda. Add to wet mixture and beat until well mixed. Stir in toffee bits by hand.
4. Shape dough into 1-inch balls. Roll in sugar. Place 2-inches apart onto prepared cookie sheets. Flatten each with bottom of a glass to 1½-inch circles (if glass sticks, dip in sugar).
5. Bake 9 to 11 minutes or until edges are just lightly browned. Do not overbake. Sprinkle with additional sugar while warm. Cool completely.

Yield: About 3 dozen