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sp00nful:

Food Photography: Bell Peppers for Veggie Dip

49thparallelblues:

Some like it hot…

thenommables:

mushroom/green pepper pizza (by aubreyrose)

lepidedronka:

Cake

cooking-confessions:

Nutella Lovers Cheesecake

Ingredients:

• 1 cup graham cracker crumbs
• 3/4 cup hazelnuts, toasted
• 5 tablespoons melted butter
• 3 tablespoons powdered sugar
• 3 (8 ounce) blocks cream cheese, softened
• 3/4 cup sugar
• 3 eggs, at room temperature
• 1 teaspoon vanilla extract
• 3/4 cup Nutella
• 3/4 cup heavy cream
• 1/2 cup chopped hazelnuts, for garnish

Directions:

1. In a food processor, pulse together the graham crackers, powdered sugar and hazelnuts. 
2. Add the butter and pulse a couple more times to incorporate. 
3. Press into a 9 inch springform pan. Chill in the fridge until ready to use. 
4. Preheat the oven to 350 degrees. 
5. In the bowl of an electric mixer, beat together the cream cheese and sugar. 
6. Add the vanilla extract. 
7. Blend in the eggs, one at a time and mix until full incorporated before adding the next. 
8. Pour into the prepared pan. 
9. Bake for 45 minutes. Cool at room temperature and then chill at least 6 hours. 
10. To make the ganache, stir together the Nutella and cream over low heat until completely blended together. 
11. Cool 30 minutes. Spread on top of cheesecake and sprinkle with chopped hazelnuts. Chill until firm. Cut and serve.

tomorrow-today-yesterday:

Perfect Sourdough ‘bloom’

(by Empty Hallways)