Thanks Pinterest {Easy Bread & Cheesecake}

Two items I’ve made from Pinterest lately!

I’m thinking this needs to be a periodic post. Simply pinning it is not the same as actually baking it or making it or doing it…although my mind partly thinks it is.

#1  Artisan Style Bread

{from my Breads board}

Basic No Knead Bread (Pin Source)

6 cups bread (recommended) or all-purpose flour, plus more for work surface
1/2 t. instant or active-dry yeast
2 1/2 t. salt
3 c. cool water

1. In a large bowl, combine the flour, yeast, and salt. Add the water and stir until all the ingredients are well incorporated; the dough should be wet and sticky. Cover the bowl with plastic wrap. Let the dough rest 12-18 hours on the counter at room temperature. When surface of the risen dough has darkened slightly, smells yeasty, and is dotted with bubbles, it is ready.
2. Lightly flour your hands and a work surface. Place dough on work surface and sprinkle with more flour. Fold the dough over on itself once or twice and, using floured fingers, tuck the dough underneath to form a rough ball.
3. Generously dust a cotton towel (not terry cloth) with enough flour to prevent the dough from sticking to the towel as it rises; place dough seam side down on the towel and dust with more flour. Cover with the edges or a second cotton towel and let rise for about 2 hours, until it has doubled in size.
4. After about 1 1/2 hours, preheat oven to 425-450 degrees. Place a 6-8 quart heavy covered pot, such as a cast-iron Dutch oven, in the oven as it heats. When the dough has fully risen, carefully remove pot from oven. Remove top towel from dough and slide your hand under the bottom towel; flip the dough over into pot, seam side up. Shake pan once or twice if dough looks unevenly distributed; it will straighten out as it bakes.
5. Cover and bake for 40-50 minutes. Uncover and continue baking about 5-10 more minutes, until a deep chestnut brown. The internal temp of the bread should be around 200 degrees. You can check this with a meat thermometer, if desired.
6. Remove the bread from the pot and let it cool completely on a wire rack before slicing(it will have stopped making crackling noises).

 

#2 No Bake Nutella Cheesecakes

{from my Can’t Beat Treats board}

This is a great recipe to make with the kids. Smashing Oreos is always fun and this makes yummy licking utensils!

No Bake Nutella Cheesecakes (Pin source)

Crust:

12 Oreo Cookies, crushed into crumbs
3 tablespoons unsalted butter, melted

Filling:

1 (8 ounce) package cream cheese, softened
2/3 cup Nutella
1 teaspoon pure vanilla extract
1 (8 ounce) tub frozen whipped topping, thawed

1. In a medium bowl, stir together the Oreo cookie crumbs and melted butter. Evenly divide the crumbs between your individual serving dishes and press into the bottoms of the dishes to form a crust layer.

2. In a large bowl, with an electric mixer, beat the cream cheese and Nutella until smooth. Add vanilla and mix to combine. Using a rubber spatula, fold in the whipped topping until well blended and no streaks remain.

3. Evenly spoon the filling into individual serving dishes. Cover with plastic wrap and refrigerate for at least 2 hours before serving.

Word of caution: This is super rich so I suggest eating it on an empty stomach—i.e. for breakfast like I did!