Be Fat, Be Happy.

This was my first ever cheesecake, and I was prepared for a disaster of epic proportions. Especially since it's baked and more importantly, because of my history with baking desserts. Let me give you a hint: I suck. I've managed to blow up, melt, bubble up, reduce to lava and stick a single cake all in one go. I know, it takes talent. Recipe adapted from The Gold Lining Girl . So anyway, I thought I'd give it a shot and see what happened. It turned out... pretty great. I messed up the recipe a bit, overcalculated some things but I'm hoping I've finalized this enough to make it easy for you guys. To test whether this was a delusion or reality, I made my dad taste the cake. He loved it (and was utterly shocked that I'd managed to bake something that wasn't poison, lol) - so it's safe to make. And eat. Okay, to the recipe. Ingredients For the crust Wheatable Biscuits                    2 packs (about 6 oz.) Butter (melted) ...

I took the recipe from Tastemade's page, here . The original recipe has a few ingredients I couldn't find over here, so I substituted a few things in my recipe. Ingredients Bottom Layer: 10 - 15  Digestive biscuits or ladyfinger cookies 2 tbsp    Instant coffee ½ cup    Boiling water Middle Layer: 1 pack         Vanilla ice-cream (softened. I used the sugarfree one to cut down on the sweetness) 1 large bar   Dark or milk chocolate (I used Cadbury's Dairy Milk) 2 tbsp          Butter 6 - 8             Digestive biscuits (crushed) ¼ cup           Instant coffee dissolved in water Top Layer: 1 cup   Cream (used Olpers cream) 1 cup   Cream cheese (used Puck) ½ cup  Caster sugar (I took regular sugar and ground it) 2 tbsp  Espresso powder (easily available at regular grocery stores, but if not, just grind regular co...

Ingredients Bread Slices (preferably 2-3 days old) 6-7 (cubed) Milk 2 cups Semi sweet chocolate/ chocolate chips (optional) ½ cup Sugar ½ cup Unsweetened Cocoa Powder ½ cup Eggs 2 Salt ¼ tsp Vanilla Extract 1-2 drops Method Preheat oven to 150 ºC. Slice the crusts off the bread and cup up into cubes.  In a large saucepan, whisk together milk, eggs and sugar until warm. Make sure the heat is low. Add in the chocolate or chocolate chips and cocoa. Mix until it melts and is incorporated in the custard. Turn off the heat, add in salt and vanilla.  Place the bread cubes in a lightly greased oven-proof dish. Pour chocolate custard evenly over the bread until it is all soaked in properly. Make sure all the bread is covered with the chocolate.  Bake the pudding for around 35-40 mins or until you feel it's done. Serve hot with ice cream!

Want some amazing Nutella recipes? Here are 11 to get you started: http://joannagoddard.blogspot.com/2013/02/11-nutella-recipes.html

Adapted from Kelly Powers Thompson's original recipe Ingredients Sugar ½ cup Unsweetened Cocoa Powder 3 tbsp Cornflour ¼ cup Salt A pinch Milk 2 ¾ cups Butter 2 tbsp Vanilla Extract Instant Coffee 1 tbsp 2 tsp Method In a saucepan, combine cocoa, sugar, salt and cornflour (dry; not paste). Place over medium flame and start stirring in milk. Bring to a boil and cook, stirring constantly until the mixture is thick and bubbling. Remove from heat and add room temperature butter and vanilla extract. Cool for 10 minutes, then dissolve coffee in  ¼ cup of hot water and add to the chocolate pudding. Pour in a serving bowl and chill for as long as it needs to set. Decorate with crushed biscuits, whipped cream or sprinkles.