No-Bake Chocolate Nutella Cheesecakes

No-Bake Chocolate and Nutella Cheesecake This recipe has been featured on Serious Eats.

No-bake cheesecake. Yes! These beautiful no-bake chocolate and Nutella cheesecakes are a chocoholic’s dream come true! An intense dark chocolate filling is spooned on top of a crumbly Oreo crust and topped with a creamy, rich Nutella filling.

Now that’s just dangerous…

I made these beauties for Serious Eats‘ Cheese Week. My very cool – and very eloquent! – editors gave them a fancy new name: verrines. I had personally never heard of that term, but hey – you live, you learn, right? However, here, on The Tough Cookie, these verrines are just called no-bake chocolate nutella cheesecakes. Because I at least know how to pronounce that!

Anyway, these delicious no-bake cheesecakes are really easy to make, but you will need about five mixing bowls! You also can’t get around the fact that you will have to wash your mixer’s beaters every now and then. As for me, I’m more than willing to do so if the reward is something as delicious as this!


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Apple Cookie Crumb Cake

Apple Cookie Crumb Cake Oh wow guys, this apple cookie crumb cake is amazing! Confession: I didn’t make it. The Rocking Rebel did. I helped him a bit – mostly because I like watching him because he’s cute – but I can’t really take any credit here. The Rocking Rebel is a genius…

This cookie cake is actually a spin on the classic Dutch apple pie, which is a family favorite all over the Netherlands. Usually, Dutch apple pies are a lot taller than this one is. That’s why I’ve called this gorgeous dessert a cookie cake. It’s not really a cake, not really a cookie, but delicious all the same!

And no, I really didn’t want to call it a pie either…

Anyway, Dutch apple pie is different from most other apple pies the world has to offer because it’s made with a very sugary, kind of shortbread-y pastry. It’s very forgiving, too. You don’t even need to chill it. You just press it into the pie plate or springform pan with your hands, and it just works. It’s also super yummy! It’s crumbly and flavorful, with golden edges and a soft cookie-like center. It’s the best part of Dutch apple pie…


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How to Use a Different Size Cake Pan: Round Cake Pans Simplified

How to Use a Different Size Cake Pan So about a year ago I came up with is a basic conversion formula that tells you by which factor you should multiply the ingredients the original recipe calls for in order to end up with exactly the right amount of batter for your cake pan of choice. Unfortunately, it wasn’t as handy as I’d hoped. As it turns out, I did not only post the wrong formula (not very practical), some of my readers pointed out that there is a much easier formula!

Seriously guys, even those of us who suck at math (like me) can do this!

So let’s dive right in!

When you don’t have the right size cake pan

Imagine being in your kitchen, ready to bake an awesome cake. The first thing you do is turn on your oven and read through the recipe (because we all do that, right?). Say the recipe you want to make calls for an 8-inch springform pan, and all you have is a 9-inch springform pan. Or, even worse, you don’t even have a springform pan and all you have is a regular round 9-inch cake pan. Or, you have an 8-inch cake pan, a 10-inch cake pan and even a 12-inch cake pan, but not a 7-inch cake pan!

It’s the worst! Especially if you’re halfway through a recipe…


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Messy Molten Chocolate Cake for 2

Molten Chocolate Cake This recipe has been featured on Serious Eats.

Hey guys, I made this for Valentine’s Day a few weeks ago. I know… I should have posted it a bit earlier, when everyone was still looking for that one awesome Valentine’s Day dessert which would make their love fall in love with them all over again.

Oh well… I guess I didn’t seize that opportunity. I was too busy chasing the Rocking Rebel across a massive trampoline room (which was as fun as it sounds) and watching romantic movies (which were actually action movies) around Valentine’s Day anyway…

Besides, this dessert is great any time of year! You don’t need a special day to eat messy chocolate dessert, right? I mean, this little ramekin cake is insane. It’s basically a delicious molten chocolate cake for two (or one!), with a super gooey center, topped with ice cream, whipped cream, salted caramel sauce, hot fudge sauce and fresh strawberries.

Try saying that five times fast.

And sure, this dessert is the perfect ending to a romantic, home cooked Valentine’s Day dinner, but it also happens to be the perfect ending to an ordinary, less romantic dinner. And it’s definitely THE BEST treat you can make yourself when you’re home alone! It’s super easy to make and you can whip it up in no time at all.


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Things I Made a Year Ago

Things-I-Made-a-Year-Ago-February-2014-Featured February, to me, is all about snuggling up under a blanket by the wood burner with a book and Lucy (I’m currently rereading Harry Potter because I’m super grown up) and longing for spring. I know I’ve told you guys before that the Rocking Rebel and I are the proud owners of a fireplace but it’s actually a wood burner in our living room. I never before knew what it was actually called, but now that I finally do I will refer to it by its proper name. Wood burner. Or is it a wood burner stove? What’s the difference?

Anyway, you live, you learn, right?

I haven’t really posted a lot of new recipes lately, because of that damn thesis that always seems to be breathing down my neck like an angry Norwegian Ridgeback (currently rereading book 1, after having finished 5, 6 and 7), but since March is only a week away I thought I’d talk a bit about all the different things I made last February!

Click on the titles to check out the recipe…


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