Jesus' Birthday Cake (Nutella Cheesecake)

It's a tradition in our family every Christmas day to have a birthday cake for Jesus because He is the reason for this season.  We've decided every year we can change up the flavor of the cake as long as we stay true to the meaning and significance of it.  This year, we made Nutella Cheesecake.  You can get the recipe at http://www.nigella.com/recipes/view/nutella-cheesecake and added our own twist which is adding shaved white chocolate and cherries on top... oh, so good!  This cake represents the following...

* The shape of the cake is round to represent the world into which Jesus was born.
* The bottom (inner) layer is black to represent the sin in us, which is why Jesus came to the earth.
* The red coloring is Jesus' blood that was shed on the cross for our sin.
* The pure white frosting is the purity and righteousness of Christ.
* The red candle (not shown on picture) represents Jesus who came into the dark world to bring light and truth to all who are willing to receive it.

• 10 oz graham crackers
• 5 tablespoons soft unsalted butter
• 1 x 13 oz jar Nutella (at room temperature)
• ¾ cup chopped toasted hazelnuts
• 1 lb cream cheese (at room temperature)
• ½ cup confectioners' sugar (sifted) 
  

  Method

• Break the digestives into the bowl of a processor, add the butter and a 15ml tablespoon of Nutella, and blitz until it starts to clump. Add 25g/3 tablespoons of the hazelnuts and continue to pulse until you have a damp, sandy mixture.
• Tip into a 23cm/9inch round springform and press into the base either using your hands or the back of a spoon. Place in the fridge to chill.
• Beat the cream cheese and confectioners' sugar until smooth and then add the remaining Nutella to the cream cheese mixture, and continue beating until combined.
• Take the springform out of the fridge and carefully smooth the Nutella mixture over the base. Scatter the remaining chopped hazelnuts on top to cover and place the tin in the fridge for at least four hours or overnight. Serve straight from the fridge for best results.

Additional information - for vegetarians make sure the cream cheese does not contain rennet


Recipe Courtesy:  Nigella Lawson

Hot Chocolate

This time of the year when the weather drops low and the coldness exerts, my family loves sipping on hot chocolate any time of the day.  Did I tell you we are chocolate lovers hot, cold or room temperature?  Yep, we are :).  I find ourselves indulging hot chocolate every day....so I thought, why not make them from scratch?  This way, I know what ingredients are in it and enjoying it guilt-free.  This is very easy, simple and best of all, it's all natural and amazingly delectable!  Not to brag but it tastes better than what's out there.  So convenient to make, all you have to do is drop one chocolate ball in a cup of milk, heat it up for a minute or two,  enjoy!


2 cups semi-sweet chocolate
1 cup half and half (skinnier version) or heavy cream (if you prefer creamier)
pinch of salt
Organic milk (I use 2%)
reddi whip for garnish, optional
small marshmallows for garnsih, optional
chocolate shavings for garnish, optional
small cupcake liners
small cupcake tin

Mix chocolate, salt and half & half in a microwavable bowl.  Heat up for 1 minute or so until melted, stir.   Scoop about 1 heaping tablespoon of chocolate mixture (about a golf ball size) and put on each of paper cups.  Put in the freezer for about an hour or until hard and transfer it to a ziplock bag and freeze.

When use:
Take one chocolate ball and put in a plate and microwave for 10 seconds to loosen chocolate from the paper cup.  Drop chocolate in a cup of milk and microwave for 1 minute.  Stir.  Then microwave for another 30 seconds to 1 minute.  Stir until chocolate has completely melted, garnish with marshmallows, reddi whip and chocolate shavings. Enjoy!