| CREAM CHEESE - CHOCOLATE CHIP FILLED CUPCAKES | |
1 (2 layer) pkg. chocolate cake mix
1 (8 oz.) pkg. cream cheese 1 egg 1 tsp. vanilla 1/2 c. sugar 1 c. chocolate chips
Prepare
cake mix as directed. Mix together cream cheese, egg, vanilla, and
sugar. Add chocolate chips to cream cheese filling. Line 24 cupcake tins
with paper liners. Place about 1 large tablespoon of cake batter into
each liner. Then place 1 teaspoon of filling into each liner. Top with
more cake batter. Bake at 375 degrees for about 25 minutes.
| |
Showing posts with label dessert. Show all posts
Showing posts with label dessert. Show all posts
Tuesday, November 12, 2013
Cream Cheese - Chocolate Chip Filled Cupcakes
Sunday, November 18, 2012
Apple Pie
2 (9 inch)
unbaked pie crusts
7 cups peeled, cored and sliced apples
1 cup white sugar
2 tablespoons all-purpose flour
1 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
1/4 teaspoon salt
2 tablespoons butter
Crust:
Ingredients
1 cup unsalted butter, chilled
2 cups all purpose flour
3 tablespoons white sugar
1/3 cup ice water
7 cups peeled, cored and sliced apples
1 cup white sugar
2 tablespoons all-purpose flour
1 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
1/4 teaspoon salt
2 tablespoons butter
Directions
- Preheat oven to 425 degrees F (220 degrees C).
- In a bowl combine apples, sugar, flour, cinnamon, nutmeg and salt. Place mixture in a pastry-lined 9 inch pie plate. Dot with butter and adjust top crust that has been vented.
- Place in oven and bake at 425 degrees F (220 degrees C) for 10 minutes. Turn oven temperature down to 275-300 degrees F (135-150 degrees C) and bake 40-50 minutes or until crust is golden brown and apples are tender. Let cool and serve.
Crust:
Ingredients
1 cup unsalted butter, chilled
2 cups all purpose flour
3 tablespoons white sugar
1/3 cup ice water
Directions
- Combine flour and sugar into the bowl of an electric mixer. Cut butter or margarine or butter and shortening into tablespoon pieces; add it to the flour and sugar. Use the paddle beater to cut the butter and flour together. Alternatively, this can be done by hand with a pastry blender.
- With the mixer on low speed , or while stirring the mixture with a fork, pour in the cold water. When the dough starts to clump, and before it turns into a ball, stop stirring.
- Lightly knead dough in the bowl until it forms a ball. Divide dough into two parts. Flatten each part into a disk, and chill for about 30 minutes before rolling.
Wednesday, July 4, 2012
Red, White and Blue Berry Trifle
1 1/2 pounds raspberries (5 cups)
3/4 cup confectioners' sugar
1/4 cup fresh orange juice (from 1 large orange)
10 ounces mascarpone cheese (1 1/3 cups)
1 1/4 cups cold heavy cream
1/2 teaspoon pure vanilla extract
Fine salt
20 to 24 ladyfingers (from a 7-ounce package), broken into 1-inch pieces 3/4 pound blueberries (2 1/2 cups)
Directions
In a medium bowl, combine raspberries with 1/4 cup confectioners' sugar and orange juice. With the back of a fork, lightly mash berries to release their juices and let sit 10 minutes. Meanwhile, in a large bowl, stir together mascarpone and 1/2 cup confectioners' sugar until smooth. Whisk in cream, vanilla, and pinch of salt and whisk until soft peaks form, about 4 minutes.
Cut one or two pieces parchment 1 inch taller than side of an 8-inch springform pan and line inside of pan. Place half the ladyfingers in pan and top with half the raspberry mixture. With a small offset or rubber spatula, spread half the whipped cream over berries. Tap pan gently on counter to remove air bubbles. Repeat with remaining ladyfingers, raspberry mixture, and whipped cream. Top with blueberries and refrigerate until whipped cream is stiff and cookies have softened, about 3 hours (or, tightly covered with plastic, up to 3 days). To serve, unmold trifle and peel away parchment.
Prep Time 20 minutes Total Time 30 minutes, plus chilling Yield Serves 8 I found this recipe at marthastewart.com.
Sunday, February 19, 2012
Double Chocolate Chip Cookies
1/4 pound (4 ounces) unsweetened chocolate
4 tablespoons ( 1/2 stick) butter
3 eggs
2 teaspoons vanilla extract
1 cup sugar
1/2 cup flour
2 tablespoons cocoa powder
1/2 teaspoon baking powder
1/2 teaspoon salt
1 pound bittersweet chocolate (chunks or chips)
1. In a bowl set over a pot of simmering water, melt the unsweetened chocolate and butter. Remove from the heat and cool slightly.
2. In the bowl of a mixer with a paddle attachment, or in a large bowl using a fork, combine the eggs, vanilla and sugar. Mix just until incorporated and set aside.
3. Sift together the flour, cocoa powder, baking powder and salt into a medium bowl. Set aside.
3. Sift together the flour, cocoa powder, baking powder and salt into a medium bowl. Set aside.
4. Add the melted chocolate to the egg mixture and mix just until combined. Stir in the sifted dry ingredients and mix just until combined, then stir in the bittersweet chocolate.
5. Cover the batter with plastic wrap and refrigerate for at least 1 hour to chill thoroughly. Heat the oven to 350 degrees.
6. Divide the dough into 18 portions. Grease your hands (to prevent the dough from sticking) and shape the portions into balls. Place the balls on a greased, parchment-lined sheet pan, leaving 2 to 3 inches between each.
7. Bake until the edges of the cookies are just set and the center is still soft, 10 to 12 minutes, rotating the pan halfway through. Place the cookies, still on the parchment, on a rack and cool completely before serving. They will be very soft.
Makes 1 1/2 dozen cookies
Each cookie: 251 calories; 4 grams protein; 29 grams carbohydrates; 3 grams fiber; 18 grams fat; 9 grams saturated fat; 42 mg. cholesterol; 92 mg. sodium.
4 tablespoons ( 1/2 stick) butter
3 eggs
2 teaspoons vanilla extract
1 cup sugar
1/2 cup flour
2 tablespoons cocoa powder
1/2 teaspoon baking powder
1/2 teaspoon salt
1 pound bittersweet chocolate (chunks or chips)
1. In a bowl set over a pot of simmering water, melt the unsweetened chocolate and butter. Remove from the heat and cool slightly.
2. In the bowl of a mixer with a paddle attachment, or in a large bowl using a fork, combine the eggs, vanilla and sugar. Mix just until incorporated and set aside.
3. Sift together the flour, cocoa powder, baking powder and salt into a medium bowl. Set aside.
3. Sift together the flour, cocoa powder, baking powder and salt into a medium bowl. Set aside.
4. Add the melted chocolate to the egg mixture and mix just until combined. Stir in the sifted dry ingredients and mix just until combined, then stir in the bittersweet chocolate.
5. Cover the batter with plastic wrap and refrigerate for at least 1 hour to chill thoroughly. Heat the oven to 350 degrees.
6. Divide the dough into 18 portions. Grease your hands (to prevent the dough from sticking) and shape the portions into balls. Place the balls on a greased, parchment-lined sheet pan, leaving 2 to 3 inches between each.
7. Bake until the edges of the cookies are just set and the center is still soft, 10 to 12 minutes, rotating the pan halfway through. Place the cookies, still on the parchment, on a rack and cool completely before serving. They will be very soft.
Makes 1 1/2 dozen cookies
Each cookie: 251 calories; 4 grams protein; 29 grams carbohydrates; 3 grams fiber; 18 grams fat; 9 grams saturated fat; 42 mg. cholesterol; 92 mg. sodium.
Friday, December 30, 2011
DC Cupcakes New Year's Eve Strawberry Champagne Sparkler Cupcakes
Recipe created by Sophie Kallinis LaMontagne and Katherine Kallinis
Servings: Serves 12
Ingredients
Strawberry Champagne Cupcakes (36 mini cupcakes, 3 per Champagne flute)
1/2 cup fresh strawberries , diced
1/2 cup good Champagne (sweet rose Champagne suggested)
2 1/2 cups flour , sifted
1/2 tsp. baking powder , sifted
1/4 Tsp. salt
8 Tbsp. (4 ounces) unsalted butter
1 3/4 cups sugar
2 large eggs , at room temperature
2 1/4 tsp. pure vanilla extract + seeds from 1 vanilla bean(NOTE: move down to next line...see edits to other recipe)
1 1/4 cups whole milk , at room temperature
Champagne Buttercream Frosting
16 Tbsp. (8 ounces) unsalted butter
4 cups confectioner's sugar , sifted
1 tsp. whole milk
1 tsp. pure vanilla extract
1/8 tsp. salt
1/2 cup good Champagne (sweet rose Champagne suggested)
Strawberry Layer
24 fresh strawberries
1 cup good Champagne (sweet rose Champagne suggested)
Chocolate Ganache
2 cups high-quality semisweet chocolate chips
1 cup heavy cream
Directions
For Serving:
12 glass Champagne flutes
12 long spoons
12 indoor-safe sparkler candles
Step 1: Baking the Mini Strawberry Champagne Cupcakes
Preheat the oven to 350°. Line 2 mini cupcake pans with 36 mini baking cups or grease pans with butter if not using baking cups.
Dice up 1/2 cup of fresh strawberries and soak in 1/2 cup of Champagne. Set aside.
Sift together the flour, baking powder and salt in a bowl.
Place the unsalted butter in the bowl of a stand mixer or hand-held electric mixer. Add the sugar; beat on medium speed until well incorporated.
Add the eggs one at a time, mixing slowly after each addition.
Combine the vanilla extract, vanilla bean seeds and milk in a large liquid measuring cup.
Reduce the speed to low. Add one-third of the flour mixture to the butter mixture, then gradually add one-third of the milk mixture, beating until well incorporated. Add another one-third of the flour mixture, followed by one-third of the milk mixture. Stop to scrape down the bowl as needed. Add the remaining flour mixture, followed by the remaining milk mixture, and beat just until combined.
Gently fold in the diced Champagne-soaked strawberries, just until incorporated.
Scoop batter into baking cups and bake for 10 minutes or until a toothpick inserted into the center of a cupcake comes out clean. Transfer the pan to a wire rack to cool completely. If using paper baking cups, peel off all of the paper baking cups from the cupcakes at this time.
Step 2: Making the Champagne Buttercream Frosting
Place the unsalted butter in the bowl of a stand mixer or hand-held electric mixer. Add the confectioner's sugar; beat on medium speed until well incorporated.
Add the vanilla extract, milk, salt and Champagne, and beat on high speed until light and fluffy. Place frosting in a disposable piping bag with a large round tip.
Step 3: Preparing the Strawberries
Slice 24 strawberries lengthwise and soak in 1 cup of Champagne for approximately 10 to 15 minutes.
Step 4: Making the Chocolate Ganache
Fill a medium saucepan with an inch or 2 of water and place over medium-low heat. Place the chocolate chips and heavy cream in a medium glass bowl over the saucepan and melt the chocolate chips. Stir occasionally until the chips are completely melted. Remove the bowl of melted chocolate from the saucepan. Pour the ganache into a plastic squeeze bottle. (If a squeeze bottle is not available, you can drizzle with a spoon.)
Step 5: Assembling Layers in Champagne Flutes
Line up 12 glass Champagne flutes. Insert 1 mini strawberry Champagne cupcake in the bottom of each glass. Next, pipe a swirl of Champagne buttercream frosting on top of each cupcake. Add several slices of Champagne-soaked strawberries, and a drizzle of chocolate ganache. Repeat layers. Finally, place a third mini strawberry Champagne cupcake at the top of each glass, pipe with a final "Georgetown Cupcake signature swirl" of Champagne buttercream frosting, and top with a final drizzle of chocolate ganache.
Step 6: Serving
Insert 1 indoor-safe sparkler candle in the top of each glass. Light the candles at midnight, serve with spoons, and enjoy!
Servings: Serves 12
Ingredients
Strawberry Champagne Cupcakes (36 mini cupcakes, 3 per Champagne flute)
1/2 cup fresh strawberries , diced
1/2 cup good Champagne (sweet rose Champagne suggested)
2 1/2 cups flour , sifted
1/2 tsp. baking powder , sifted
1/4 Tsp. salt
8 Tbsp. (4 ounces) unsalted butter
1 3/4 cups sugar
2 large eggs , at room temperature
2 1/4 tsp. pure vanilla extract + seeds from 1 vanilla bean(NOTE: move down to next line...see edits to other recipe)
1 1/4 cups whole milk , at room temperature
Champagne Buttercream Frosting
16 Tbsp. (8 ounces) unsalted butter
4 cups confectioner's sugar , sifted
1 tsp. whole milk
1 tsp. pure vanilla extract
1/8 tsp. salt
1/2 cup good Champagne (sweet rose Champagne suggested)
Strawberry Layer
24 fresh strawberries
1 cup good Champagne (sweet rose Champagne suggested)
Chocolate Ganache
2 cups high-quality semisweet chocolate chips
1 cup heavy cream
Directions
For Serving:
12 glass Champagne flutes
12 long spoons
12 indoor-safe sparkler candles
Step 1: Baking the Mini Strawberry Champagne Cupcakes
Preheat the oven to 350°. Line 2 mini cupcake pans with 36 mini baking cups or grease pans with butter if not using baking cups.
Dice up 1/2 cup of fresh strawberries and soak in 1/2 cup of Champagne. Set aside.
Sift together the flour, baking powder and salt in a bowl.
Place the unsalted butter in the bowl of a stand mixer or hand-held electric mixer. Add the sugar; beat on medium speed until well incorporated.
Add the eggs one at a time, mixing slowly after each addition.
Combine the vanilla extract, vanilla bean seeds and milk in a large liquid measuring cup.
Reduce the speed to low. Add one-third of the flour mixture to the butter mixture, then gradually add one-third of the milk mixture, beating until well incorporated. Add another one-third of the flour mixture, followed by one-third of the milk mixture. Stop to scrape down the bowl as needed. Add the remaining flour mixture, followed by the remaining milk mixture, and beat just until combined.
Gently fold in the diced Champagne-soaked strawberries, just until incorporated.
Scoop batter into baking cups and bake for 10 minutes or until a toothpick inserted into the center of a cupcake comes out clean. Transfer the pan to a wire rack to cool completely. If using paper baking cups, peel off all of the paper baking cups from the cupcakes at this time.
Step 2: Making the Champagne Buttercream Frosting
Place the unsalted butter in the bowl of a stand mixer or hand-held electric mixer. Add the confectioner's sugar; beat on medium speed until well incorporated.
Add the vanilla extract, milk, salt and Champagne, and beat on high speed until light and fluffy. Place frosting in a disposable piping bag with a large round tip.
Step 3: Preparing the Strawberries
Slice 24 strawberries lengthwise and soak in 1 cup of Champagne for approximately 10 to 15 minutes.
Step 4: Making the Chocolate Ganache
Fill a medium saucepan with an inch or 2 of water and place over medium-low heat. Place the chocolate chips and heavy cream in a medium glass bowl over the saucepan and melt the chocolate chips. Stir occasionally until the chips are completely melted. Remove the bowl of melted chocolate from the saucepan. Pour the ganache into a plastic squeeze bottle. (If a squeeze bottle is not available, you can drizzle with a spoon.)
Step 5: Assembling Layers in Champagne Flutes
Line up 12 glass Champagne flutes. Insert 1 mini strawberry Champagne cupcake in the bottom of each glass. Next, pipe a swirl of Champagne buttercream frosting on top of each cupcake. Add several slices of Champagne-soaked strawberries, and a drizzle of chocolate ganache. Repeat layers. Finally, place a third mini strawberry Champagne cupcake at the top of each glass, pipe with a final "Georgetown Cupcake signature swirl" of Champagne buttercream frosting, and top with a final drizzle of chocolate ganache.
Step 6: Serving
Insert 1 indoor-safe sparkler candle in the top of each glass. Light the candles at midnight, serve with spoons, and enjoy!
Sunday, December 25, 2011
Oreo Cupcakes
Ingredients
1 package Oreo Cookies, regular size
1 package Mini Oreo Cookies, for decoration (optional)
1 package chocolate cake mix (mix according to directions on box)
8 ounces cream cheese, room temperature
1/2 cup butter (1 stick), room temperature
3 3/4 cups powdered sugar
1 teaspoon vanilla extract
cupcake liners
Preheat oven to 350 degrees. Mix packaged cake mix according to directions (do not bake). Line cupcake tins with liner, place a regular size Oreo cookie in the bottom of each liner. Take 1/2 of remaining cookies and chop coarsely and add to cake mix. Fill the cupcake tins. Bake for 15 minutes (or according to box directions). While cupcakes are baking make the frosting.
Cream together butter and cream cheese. Add vanilla, then add powdered sugar slowly until blended well. Chop remaining regular-sized Oreos very fine (I put the cookies in the food processor instead of trying to chop them up super fine and it worked out really well). Add to frosting. After cupcakes have cooled frost and decorate with Mini Oreos.
1 package Oreo Cookies, regular size
1 package Mini Oreo Cookies, for decoration (optional)
1 package chocolate cake mix (mix according to directions on box)
8 ounces cream cheese, room temperature
1/2 cup butter (1 stick), room temperature
3 3/4 cups powdered sugar
1 teaspoon vanilla extract
cupcake liners
Preheat oven to 350 degrees. Mix packaged cake mix according to directions (do not bake). Line cupcake tins with liner, place a regular size Oreo cookie in the bottom of each liner. Take 1/2 of remaining cookies and chop coarsely and add to cake mix. Fill the cupcake tins. Bake for 15 minutes (or according to box directions). While cupcakes are baking make the frosting.
Cream together butter and cream cheese. Add vanilla, then add powdered sugar slowly until blended well. Chop remaining regular-sized Oreos very fine (I put the cookies in the food processor instead of trying to chop them up super fine and it worked out really well). Add to frosting. After cupcakes have cooled frost and decorate with Mini Oreos.
Sunday, October 30, 2011
Iced Pumpkin Cookies
2 1/2 cups flour
1 teaspoon of baking powder
1 teaspoon baking soda
2 teaspoons cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon ground cloves
1/2 teaspoon salt
1/2 cup softened butter
1 1/2 cups sugar
1 cup canned pumpkin
1 egg
1 tsp vanilla
Icing:
2 cups confectioners sugar
3 Tablespoons milk
1 Tablespoon melted butter
1 teaspoon vanilla
Directions:
1. Preheat oven to 350°, combine flour, baking powder, baking soda, cinnamon, nutmeg, ground cloves, and salt...set aside.
2. In a medium bowl, cream together the 1/2 cup softened butter and sugar. Add pumpkin, egg, and 1 teaspoon of vanilla to butter mixture and beat until creamy. Mix in dry ingredients. Drop on cookie sheet by tablespoon, flatten slightly.
3. Bake for 15-20 minutes. Cool cookies, then drizzle glaze with fork.
4. To make glaze, combine the confectioners sugar, milk, butter, and vanilla. Add milk as needed to achieve drizzling consistency.
1 teaspoon of baking powder
1 teaspoon baking soda
2 teaspoons cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon ground cloves
1/2 teaspoon salt
1/2 cup softened butter
1 1/2 cups sugar
1 cup canned pumpkin
1 egg
1 tsp vanilla
Icing:
2 cups confectioners sugar
3 Tablespoons milk
1 Tablespoon melted butter
1 teaspoon vanilla
Directions:
1. Preheat oven to 350°, combine flour, baking powder, baking soda, cinnamon, nutmeg, ground cloves, and salt...set aside.
2. In a medium bowl, cream together the 1/2 cup softened butter and sugar. Add pumpkin, egg, and 1 teaspoon of vanilla to butter mixture and beat until creamy. Mix in dry ingredients. Drop on cookie sheet by tablespoon, flatten slightly.
3. Bake for 15-20 minutes. Cool cookies, then drizzle glaze with fork.
4. To make glaze, combine the confectioners sugar, milk, butter, and vanilla. Add milk as needed to achieve drizzling consistency.
Wednesday, October 26, 2011
Pumpkin Cupcakes With Cinnamon Cream Cheese Frosting
Saw these here.
For cupcakes
2 1/4 cups all-purpose flour
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon ground ginger
1/2 teaspoon ground cloves
1/2 teaspoon ground allspice
1/2 teaspoon salt
1 tablespoon baking powder
1/2 teaspoon baking soda
1/2 cup butter, softened
1 cup white sugar
1/3 cup brown sugar
2 eggs
3/4 cup milk
1 cup pumpkin puree
For frosting
1 (8-ounce) package cream cheese, softened
1/4 cup butter, softened
3 cups confectioners' sugar
1 teaspoon vanilla extract
1 teaspoon ground cinnamon
Instructions
1. Sift together the flour, 1 teaspoon cinnamon, nutmeg, ginger, cloves, allspice, salt, baking powder, and baking soda; set aside.
2. Beat 1/2 cup of butter, white sugar, and brown sugar with an electric mixer in a large bowl until light and fluffy. Add the room-temperature eggs one at a time, allowing each egg to blend into the butter mixture before adding the next. Stir in the milk and pumpkin puree after the last egg.
3. Stir in the flour mixture, mixing until just incorporated.
4. Pour the batter into 24 greased muffin cups or cups lined with muffin papers.
5. Bake at 375 until golden and the tops spring back when lightly pressed -- about 25 minutes. Cool in the pans for 5 minutes before removing to cool completely on a wire rack.
6. Make frosting. Beat the cream cheese and 1/4 butter with an electric mixer in a bowl until smooth. Beat in the confectioners' sugar a little at a time until incorporated. Add the vanilla extract and 1 teaspoon ground cinnamon; beat until fluffy.
7. Once the cupcakes are cool, frost with the cream cheese icing.
For cupcakes
2 1/4 cups all-purpose flour
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon ground ginger
1/2 teaspoon ground cloves
1/2 teaspoon ground allspice
1/2 teaspoon salt
1 tablespoon baking powder
1/2 teaspoon baking soda
1/2 cup butter, softened
1 cup white sugar
1/3 cup brown sugar
2 eggs
3/4 cup milk
1 cup pumpkin puree
For frosting
1 (8-ounce) package cream cheese, softened
1/4 cup butter, softened
3 cups confectioners' sugar
1 teaspoon vanilla extract
1 teaspoon ground cinnamon
Instructions
1. Sift together the flour, 1 teaspoon cinnamon, nutmeg, ginger, cloves, allspice, salt, baking powder, and baking soda; set aside.
2. Beat 1/2 cup of butter, white sugar, and brown sugar with an electric mixer in a large bowl until light and fluffy. Add the room-temperature eggs one at a time, allowing each egg to blend into the butter mixture before adding the next. Stir in the milk and pumpkin puree after the last egg.
3. Stir in the flour mixture, mixing until just incorporated.
4. Pour the batter into 24 greased muffin cups or cups lined with muffin papers.
5. Bake at 375 until golden and the tops spring back when lightly pressed -- about 25 minutes. Cool in the pans for 5 minutes before removing to cool completely on a wire rack.
6. Make frosting. Beat the cream cheese and 1/4 butter with an electric mixer in a bowl until smooth. Beat in the confectioners' sugar a little at a time until incorporated. Add the vanilla extract and 1 teaspoon ground cinnamon; beat until fluffy.
7. Once the cupcakes are cool, frost with the cream cheese icing.
Sunday, October 23, 2011
Caramel Apples
6 medium apples
6 wooden sticks
½ lb. caramels
3 Tbsp. canned milk or water
Directions:
1. Wash and dry the apples. Place the wooden sticks into each apple.
2. Place caramels in a medium saucepan. Pour the milk or water over them and melt on low heat, stirring constantly until smooth.
3. Dip apples immediately in melted caramel, coating them evenly.
4. Place the caramel-coated apples on wax paper to refrigerate for a couple of hours.
6 wooden sticks
½ lb. caramels
3 Tbsp. canned milk or water
Directions:
1. Wash and dry the apples. Place the wooden sticks into each apple.
2. Place caramels in a medium saucepan. Pour the milk or water over them and melt on low heat, stirring constantly until smooth.
3. Dip apples immediately in melted caramel, coating them evenly.
4. Place the caramel-coated apples on wax paper to refrigerate for a couple of hours.
Sunday, August 21, 2011
Dutch Apple Cake with Cider Sauce
Cake:
1/3 cup butter, room temperature
1 cup sugar
1 egg
1 tsp. vanilla
1½ tsp. baking powder
½ tsp. salt
1¼ cups all-purpose flour
¾ cup milk
3 apples, cored, peeled and sliced thin (Golden Delicious, Jonathon, Jonagold, or Gala work well)
cinnamon and sugar
Cider Sauce:
2 Tbsp. cornstarch
2/3 cup sugar
¼ teaspoon salt
2 cups cider
1 tsp. vanilla
1 Tbsp. butter
Directions:
1. For the cake: Preheat oven to 350º F. Grease an 8x8x2-inch square-baking pan.
2. With an electric mixer, beat the butter and sugar until fluffy, about two minutes.
3. Add the egg and vanilla and continue to beat another two minutes.
4. With the mixer on low speed, add the baking powder and salt.
5. Slowly add the flour alternating with the milk and ending with the flour.
6. Pour batter into the prepared pan.
7. Place apples in an overlapping fashion in three or four rows on top of batter. Sprinkle with cinnamon and sugar.
8. Bake for 35-40 minutes or until toothpick inserted in center of cake comes out clean.
9. For the Cider Sauce: Stir together the cornstarch, sugar, and salt in a medium saucepan.
10. Stir in the cider. Cook until mixture comes to a boil.
11. Remove from the heat and add the vanilla and butter. Serve warm over cake slices.
1/3 cup butter, room temperature
1 cup sugar
1 egg
1 tsp. vanilla
1½ tsp. baking powder
½ tsp. salt
1¼ cups all-purpose flour
¾ cup milk
3 apples, cored, peeled and sliced thin (Golden Delicious, Jonathon, Jonagold, or Gala work well)
cinnamon and sugar
Cider Sauce:
2 Tbsp. cornstarch
2/3 cup sugar
¼ teaspoon salt
2 cups cider
1 tsp. vanilla
1 Tbsp. butter
Directions:
1. For the cake: Preheat oven to 350º F. Grease an 8x8x2-inch square-baking pan.
2. With an electric mixer, beat the butter and sugar until fluffy, about two minutes.
3. Add the egg and vanilla and continue to beat another two minutes.
4. With the mixer on low speed, add the baking powder and salt.
5. Slowly add the flour alternating with the milk and ending with the flour.
6. Pour batter into the prepared pan.
7. Place apples in an overlapping fashion in three or four rows on top of batter. Sprinkle with cinnamon and sugar.
8. Bake for 35-40 minutes or until toothpick inserted in center of cake comes out clean.
9. For the Cider Sauce: Stir together the cornstarch, sugar, and salt in a medium saucepan.
10. Stir in the cider. Cook until mixture comes to a boil.
11. Remove from the heat and add the vanilla and butter. Serve warm over cake slices.
Wednesday, August 17, 2011
Twix Cheesecake
Twix Cheesecakes
June 30, 2011 57 Comments
In my humble opinion, desserts and candy belong together. Butterfingers make cupcakes a little more intriguing, blondies filled with peanut butter cups are even more irresistible, gummy worms taste better when they’re coming out of a cupcake and Twix in cheesecake….well that just makes me drool. How can I not drool when one of my favorite desserts, mini cheesecakes, are combined with my #3 favorite candy in the entire universe? Yes my friends, Twix are my #3 favorite candy. By the way if you’re curious, Butterfingers are #1 and Baby Ruth’s are #2. Now on with this candy filled recipe!
First make the crust for the mini cheesecakes. In a food processor, grind up 1/2 package of Oreos. I love Oreos just in case it wasn’t completely obvious. :)
Add 1 Tablespoon of sugar and mix it up.
Pour in 1/4 cup melted unsalted butter and stir to coat all of the cookie crumbs with butter. Butter makes everything better.
Line a cupcake pan with cupcake liners. Scoop 1 Tablespoon of cookie crumbs into each cupcake liner.
Press the crumbs down firmly with your hands. Set the cupcake pan aside while you make the cheesecake batter.
In a bowl of a stand mixer with the paddle attachment, mix 1 pound of softened cream cheese until smooth. Then pour in 1/2 cup sugar. Mix on medium low speed.
Add in 1/2 teaspoon of vanilla extract. Mix mix!
Whisk 2 eggs and slowly pour them in while the mixer is on low speed. Then add in 1/2 cup sour cream and mix.
Set the bowl aside while you chop up the Twix bars. Mmm Twix how I love you.
Take 12 mini Twix bars and chop each one up into small pieces like so.
Throw them into the bowl.
Carefully fold them in. I could just bathe in that cheesecake batter. Actually I could bathe in all cheesecake batter.
Take an ice cream scooper and scoop the cheesecake batter into each cupcake liner.
Bake the cheesecakes at 275 degrees for 30 minutes. Now here comes the hard part, chill the cheesecakes in the refrigerator overnight. Yes we must wait overnight. A shame isn’t it? But oh so worth it.
Then devour the cheesecakes and eat some extra Twix bars on the side.
Twix Cheesecakes
Crust
1/2 package Oreos
1 Tablespoon sugar
1/4 unsalted butter, melted
Cheesecake Batter
1 pound cream cheese, softened
1/2 cup sugar
1/2 teaspoon vanilla extract
2 large eggs, lightly beaten
1/2 cup sour cream
12 mini Twix bars, chopped into small pieces
In a food processor, grind up the Oreos into fine crumbs. Put the crumbs into a large bowl and add in the sugar. Mix to combine. Then pour in the melted butter and mix to coat all of the crumbs with butter.
Line a cupcake pan with cupcake liners. Scoop a Tablespoon of the cookie crumbs into each cupcake liner. Using your hand, press the crumbs down firmly. Set the cupcake pan aside while you work the cheesecake filling.
(Sometimes I have some cookie crumb mixture left over. So if you do too, don’t worry.)
In a bowl of a stand mixer with the paddle attachment, mix the cream cheese until smooth on medium low speed, about 3 minutes. With the mixer on medium low speed, add in the sugar and mix to combine. Then add in the vanilla extract and mix. Slowly pour in the lightly beaten eggs and mix until the eggs are incorporated. Add in the sour cream and combine.
Chop the mini Twix bars into small pieces. Add them into the cheesecake batter and gently fold them in.
Using an ice cream scooper, scoop the cheesecake batter into each cupcake liner. Bake the cheesecakes at 275 degrees for 30 minutes. Chill the cheesecakes overnight in the refrigerator. Then enjoy!
This is what I use when I make cheesecake. It works wonderfully.
June 30, 2011 57 Comments
In my humble opinion, desserts and candy belong together. Butterfingers make cupcakes a little more intriguing, blondies filled with peanut butter cups are even more irresistible, gummy worms taste better when they’re coming out of a cupcake and Twix in cheesecake….well that just makes me drool. How can I not drool when one of my favorite desserts, mini cheesecakes, are combined with my #3 favorite candy in the entire universe? Yes my friends, Twix are my #3 favorite candy. By the way if you’re curious, Butterfingers are #1 and Baby Ruth’s are #2. Now on with this candy filled recipe!
First make the crust for the mini cheesecakes. In a food processor, grind up 1/2 package of Oreos. I love Oreos just in case it wasn’t completely obvious. :)
Add 1 Tablespoon of sugar and mix it up.
Pour in 1/4 cup melted unsalted butter and stir to coat all of the cookie crumbs with butter. Butter makes everything better.
Line a cupcake pan with cupcake liners. Scoop 1 Tablespoon of cookie crumbs into each cupcake liner.
Press the crumbs down firmly with your hands. Set the cupcake pan aside while you make the cheesecake batter.
In a bowl of a stand mixer with the paddle attachment, mix 1 pound of softened cream cheese until smooth. Then pour in 1/2 cup sugar. Mix on medium low speed.
Add in 1/2 teaspoon of vanilla extract. Mix mix!
Whisk 2 eggs and slowly pour them in while the mixer is on low speed. Then add in 1/2 cup sour cream and mix.
Set the bowl aside while you chop up the Twix bars. Mmm Twix how I love you.
Take 12 mini Twix bars and chop each one up into small pieces like so.
Throw them into the bowl.
Carefully fold them in. I could just bathe in that cheesecake batter. Actually I could bathe in all cheesecake batter.
Take an ice cream scooper and scoop the cheesecake batter into each cupcake liner.
Bake the cheesecakes at 275 degrees for 30 minutes. Now here comes the hard part, chill the cheesecakes in the refrigerator overnight. Yes we must wait overnight. A shame isn’t it? But oh so worth it.
Then devour the cheesecakes and eat some extra Twix bars on the side.
Twix Cheesecakes
Crust
1/2 package Oreos
1 Tablespoon sugar
1/4 unsalted butter, melted
Cheesecake Batter
1 pound cream cheese, softened
1/2 cup sugar
1/2 teaspoon vanilla extract
2 large eggs, lightly beaten
1/2 cup sour cream
12 mini Twix bars, chopped into small pieces
In a food processor, grind up the Oreos into fine crumbs. Put the crumbs into a large bowl and add in the sugar. Mix to combine. Then pour in the melted butter and mix to coat all of the crumbs with butter.
Line a cupcake pan with cupcake liners. Scoop a Tablespoon of the cookie crumbs into each cupcake liner. Using your hand, press the crumbs down firmly. Set the cupcake pan aside while you work the cheesecake filling.
(Sometimes I have some cookie crumb mixture left over. So if you do too, don’t worry.)
In a bowl of a stand mixer with the paddle attachment, mix the cream cheese until smooth on medium low speed, about 3 minutes. With the mixer on medium low speed, add in the sugar and mix to combine. Then add in the vanilla extract and mix. Slowly pour in the lightly beaten eggs and mix until the eggs are incorporated. Add in the sour cream and combine.
Chop the mini Twix bars into small pieces. Add them into the cheesecake batter and gently fold them in.
Using an ice cream scooper, scoop the cheesecake batter into each cupcake liner. Bake the cheesecakes at 275 degrees for 30 minutes. Chill the cheesecakes overnight in the refrigerator. Then enjoy!
This is what I use when I make cheesecake. It works wonderfully.
Wednesday, August 10, 2011
Rainbow Cupcakes
Ingredients:
1 box Betty Crocker Super Moist white cake mix
1 can Betty Crocker whipped fluffy white icing
24 cupcake wrappers
1 water, vegetable oil, & eggs called for on box
3 drops each red, orange, yellow, green, blue and purple food coloring
12 quart size freezer bags
1/4 cup each red, orange, yellow, green, blue and purple candy melts
1 wax paper
Directions:
Preheat oven to 350 degrees. In a large bowl, combine cake mix, eggs, oil and water. Mix well.
Divide batter into six quart freezer bags. Add 3 drops of food coloring into each bag so you have a bag of each color. Seal and squeeze bag to combine.
Cut a corner off each bag and pipe out about 2 tsp. of each color into muffin tins lined with cupcake wrappers.
Bake at 350 degrees for 18-22 minutes, until done.
While cupcakes are baking, melt each color of candy melts in the microwave for 30 seconds at a time, stirring after each interval, until smooth.
Spoon each color candy melt into a quart freezer bag, snip of an end, and use to draw "rainbows" onto wax paper. Let set completely.
When cupcakes are cooled, frost with Betty Crocker fluffy white icing. Peel rainbows off wax paper and place on top to garnish.
Wednesday, August 3, 2011
Rainbow Cheesecake
Ingredients:
2 Cups graham crackers, crushed (crust)
2 Tablespoons sugar (crust)
6 Tablespoons unsalted butter (crust)
1/2 Teaspoon Cinnamon (crust)
1 Pinch Salt (crust)
2 Pounds Cream cheese, room temp
1 1/3 Cups Sugar
2 Teaspoons Vanilla
4 Large Eggs
1 Cup Sour Cream
1 Cup Heavy Cream
1 Pinch Salt
1 Container Food colors (blue, yellow, green, red)
Directions:
Before you get started with the crust, make sure your springform pan is water tight. I do this by carefully wrapping a few layers of foil on the outside of the pan, working in both directions so water cannot get into the pan. Be careful not to rip the foil or water will get into your cake and ruin it!
To make the crust, grind the graham crackers in a food processor until very fine. Then mix crushed crackers, salt, sugar, and cinnamon together in a bowl. Then mix in butter with your clean fingers.
Press all but a few tablespoons of the graham cracker mixture into the prepared springform pan. (Save a bit of the crust mixture in case there are holes later) Press it down firmly in the pan. I like to use a measuring cup for this which makes it easy to get around the edges. You should have an even, flat crust.
# 4Bake the crust in a pre-heated 350 degree oven for 10 minutes on a low rack. Remove from the oven and cool completely before continuing. Turn oven temp down to 325.
To make filling, cut cream cheese into pieces and add to a mixing bowl. Whip until smooth, maybe 4 minutes. Then add sugar and continue to beat until smooth again, another 4-5 minutes. Next, add salt, vanilla, and one egg at a time, beating briefly between each egg. Finally, beat in the sour cream and heavy cream.
Once the mixture is well combined and very smooth, divide it into 6 dishes. Add food coloring to each dish to get the desired colors.
Pour colored mixtures into prepared dish with cooled crust. Start with red and pour it right in the center. Continue to build the rainbow by pouring the fillings directly in the center. This will create layers so that each slice has some of each color.
Place cheesecake into a baking dish a fill with boiling water about 1 inch up the side of the springform pan (pray that your dish is waterproof).
Bake at 325 degrees in the water bath for one hour and 45 minutes.
Turn off the oven, crack the door to the oven, and let the cake cool in the oven for one hour. The slow cooling will help it not crack.
Then loosely wrap the dish in foil so the foil isn't touching the top of the cake and refrigerate for at least 4 hours.
When ready to remove cake, run a clean narrow knife around the edge of the dish, remove the foil, unlock the spring, and carefully lift off the outer ring.
Serve either alone or with a cherry/raspberry sauce. It's so rich and creamy that it really doesn't need a topping.
Wednesday, July 27, 2011
Cheesecake Stuffed Strawberries
1 pound large strawberries
8oz. block cream cheese – soft
3 – 4 tablespoons powdered sugar (depends on how sweet you want the filling)
1 teaspoon vanilla extract (or use almond, lemon, etc. )
Graham cracker crumbs
Instructions:
Rinse strawberries and cut around the top of the strawberry. Remove the top and clean out inside with a paring knife if necessary. I found most of the strawberries already had a nice hollow center so that step was not necessary. If you want to stand your strawberries upright (like in the picture) slice a bit off the bottom. One strawberries are prepped set aside.
Combine cream cheese, powdered sugar and vanilla with a mixer or by hand. Add cream cheese mix to piping bag and fill strawberries. Once strawberries are filled dip the top in graham cracker crumbs. Devour and fall in love.
You could also drizzle or dip strawberries in chocolate if desired.
Sunday, March 27, 2011
Lion House Cheesecake
Crust:
1 1/2 C graham cracker crumbs rolled fine
3 T sugar
6 T melted butter
1 t cinnamon
Filling:
3 8 oz packages cream cheese softened
1 C sugar
3 eggs
1 t vanilla
Topping:
1 pint sour cream
3 T sugar
1/2 t vanilla
Directions:
1. Mix the ingredients for the crust together and press along the bottom and about 1 inch up the sides of a 9 inch spring form pan. Use a small measuring cup to press the crumbs into the side of the pan.
2. In a mixing bowl beat the cream cheese until very smooth. Add the sugar 1/4 at a time, mixing well between.
3. Add the eggs one at a time, mixing well in between. Add the vanilla and mix thoroughly.
4. Pour the cream cheese mixture into the crust.
5. Bake at 300 for about 1 hour and 15 minutes. You want it to be almost done before you put the sour cream topping on. Stick a knife into the center, and be sure it comes out almost clean.
6. Mix the ingredients for the topping together.
7. Spread the sour cream mixture on the top of the cheesecake and bake for another 15 minutes. Check it with a knife as well. It should come out clean this time.
8. Let it cool on a wire rack. Refrigerate overnight, at least. Two or three days of chilling out in the fridge makes it taste even better.
1 1/2 C graham cracker crumbs rolled fine
3 T sugar
6 T melted butter
1 t cinnamon
Filling:
3 8 oz packages cream cheese softened
1 C sugar
3 eggs
1 t vanilla
Topping:
1 pint sour cream
3 T sugar
1/2 t vanilla
Directions:
1. Mix the ingredients for the crust together and press along the bottom and about 1 inch up the sides of a 9 inch spring form pan. Use a small measuring cup to press the crumbs into the side of the pan.
2. In a mixing bowl beat the cream cheese until very smooth. Add the sugar 1/4 at a time, mixing well between.
3. Add the eggs one at a time, mixing well in between. Add the vanilla and mix thoroughly.
4. Pour the cream cheese mixture into the crust.
5. Bake at 300 for about 1 hour and 15 minutes. You want it to be almost done before you put the sour cream topping on. Stick a knife into the center, and be sure it comes out almost clean.
6. Mix the ingredients for the topping together.
7. Spread the sour cream mixture on the top of the cheesecake and bake for another 15 minutes. Check it with a knife as well. It should come out clean this time.
8. Let it cool on a wire rack. Refrigerate overnight, at least. Two or three days of chilling out in the fridge makes it taste even better.
Sunday, February 27, 2011
Chocolate Chip Cookies
The Best Chocolate Chip Cookie Recipe … Ever
Jun 17, 2009
Cookie Recipes
Few things are better than a freshly baked warm chocolate chip cookie that comes fresh out of the oven. This recipe, for the best chocolate chip cookie, was originally published by Jaques Torres in the New York Times. The unique key to this recipe is that you refrigerate the cookie dough for a minimum of 24 hours before you bake the cookies. The New York Times suggests that allowing the best chocolate chip cookie makes the cookie dough have the perfect level of moisture to make the perfect cookie. I feel like I have tried many chocolate chip cookies in my lifetime and I can honestly say, these are the best chocolate chip cookies …. ever.
Best Chocolate Chip Cookie
New York Times Chocolate Chip Cookies
Adapted from Jacques Torres
Yield: 4 dozen.
2 cups minus 2 tablespoons (8 1/2 ounces) cake flour
1 2/3 cups (8 1/2 ounces) bread flour
1 1/4 teaspoons baking soda
1 1/2 teaspoons baking powder
1 1/2 teaspoons coarse salt
2 1/2 sticks (1 1/4 cups) unsalted butter
1 1/4 cups (10 ounces) light brown sugar
1 cup plus 2 tablespoons (8 ounces) granulated sugar
2 large eggs
2 teaspoons vanilla extract
1 1/4 pounds bittersweet chocolate disks or fèves, at least 60 percent cacao content (see note)
Sea salt (your best)
1. Sift flours, baking soda, baking powder and salt into a bowl. Set aside.
2. Using a mixer fitted with paddle attachment, cream butter and sugars together until very light, about 5 minutes. Add eggs, one at a time, mixing well after each addition. Stir in the vanilla. Reduce speed to low, add dry ingredients and mix until just combined, 5 to 10 seconds. Drop chocolate pieces in and incorporate them without breaking them. Press plastic wrap against dough and refrigerate for 24 to 36 hours. Dough may be used in batches, and can be refrigerated for up to 72 hours.
3. When ready to bake, preheat oven to 350 degrees. Line a baking sheet with parchment paper or a nonstick baking mat. Set aside.
4. Scoop 6 3 1/2-ounce mounds of dough (the size of generous golf balls) onto baking sheet, making sure to turn horizontally any chocolate pieces that are poking up; it will make for a more attractive cookie. Sprinkle lightly with sea salt and bake until golden brown but still soft, 18 to 20 minutes. Transfer sheet to a wire rack for 10 minutes, then slip cookies onto another rack to cool a bit more. Repeat with remaining dough, or reserve dough, refrigerated, for baking remaining batches the next day
Jun 17, 2009
Cookie Recipes
Few things are better than a freshly baked warm chocolate chip cookie that comes fresh out of the oven. This recipe, for the best chocolate chip cookie, was originally published by Jaques Torres in the New York Times. The unique key to this recipe is that you refrigerate the cookie dough for a minimum of 24 hours before you bake the cookies. The New York Times suggests that allowing the best chocolate chip cookie makes the cookie dough have the perfect level of moisture to make the perfect cookie. I feel like I have tried many chocolate chip cookies in my lifetime and I can honestly say, these are the best chocolate chip cookies …. ever.
Best Chocolate Chip Cookie
New York Times Chocolate Chip Cookies
Adapted from Jacques Torres
Yield: 4 dozen.
2 cups minus 2 tablespoons (8 1/2 ounces) cake flour
1 2/3 cups (8 1/2 ounces) bread flour
1 1/4 teaspoons baking soda
1 1/2 teaspoons baking powder
1 1/2 teaspoons coarse salt
2 1/2 sticks (1 1/4 cups) unsalted butter
1 1/4 cups (10 ounces) light brown sugar
1 cup plus 2 tablespoons (8 ounces) granulated sugar
2 large eggs
2 teaspoons vanilla extract
1 1/4 pounds bittersweet chocolate disks or fèves, at least 60 percent cacao content (see note)
Sea salt (your best)
1. Sift flours, baking soda, baking powder and salt into a bowl. Set aside.
2. Using a mixer fitted with paddle attachment, cream butter and sugars together until very light, about 5 minutes. Add eggs, one at a time, mixing well after each addition. Stir in the vanilla. Reduce speed to low, add dry ingredients and mix until just combined, 5 to 10 seconds. Drop chocolate pieces in and incorporate them without breaking them. Press plastic wrap against dough and refrigerate for 24 to 36 hours. Dough may be used in batches, and can be refrigerated for up to 72 hours.
3. When ready to bake, preheat oven to 350 degrees. Line a baking sheet with parchment paper or a nonstick baking mat. Set aside.
4. Scoop 6 3 1/2-ounce mounds of dough (the size of generous golf balls) onto baking sheet, making sure to turn horizontally any chocolate pieces that are poking up; it will make for a more attractive cookie. Sprinkle lightly with sea salt and bake until golden brown but still soft, 18 to 20 minutes. Transfer sheet to a wire rack for 10 minutes, then slip cookies onto another rack to cool a bit more. Repeat with remaining dough, or reserve dough, refrigerated, for baking remaining batches the next day
Friday, February 25, 2011
Black Forest Cheesecake
Chocolate Wafer Crust
1 1/4 cups finely crushed chocolate wafers
3 tablespoons sugar
1/4 cup butter or margarine, melted
In a small bowl stir together crumbs and sugar. Add melted butter or margarine. Stir til well combined. Press crumb mixture evenly onto the bottom of a greased 9-inch springform pan. Set aside.
Black forest filling
24 ounces cream cheese
3/4 cup sugar
5 teaspoons cornstarch
3 eggs
1 egg yolk
1 cup semisweet chocolate chips, melted
1/2 cup cherry schnapps
2 teaspoons vanilla extract
2/3 cup bing cherries, pitted, copped and drained
In a large bowl combine cream cheese, sugar and cornstarch. Beat with an electric mixer until smooth. Add eggs and egg yolk, one at a time, beating well after each addition. Beat in melted chocolate, cherry schnapps and vanilla extract. Stir in cherries. Pour the cream cheese mixture over the crust.
Bake at 350 degrees for 15 minutes. Lower the temperature to 200 degrees and bake for 1 hour and 10 minutes or until the center no longer looks wet or shiny. Remove the cake from the oven and run a knife around the inside edge of the pan. Turn the oven off; return the cake to the oven for an additional hour. Chill, uncovered, overnight.
Chocolate Cherry Topping
1 cup cherry preserves
2 teaspoons lemon juice
1 teaspoon cornstarch
Chocolate Ice Cream Topping
In a small saucepan stir together cherry preserves, lemon juice and cornstarch. Cook and stir until thickened and bubbly. Cook and stir 2 minutes more. Pour over cheesecake. Drizzle with chocolate ice cream topping. Chill till serving time. Makes 12 to 18 slices.
1 1/4 cups finely crushed chocolate wafers
3 tablespoons sugar
1/4 cup butter or margarine, melted
In a small bowl stir together crumbs and sugar. Add melted butter or margarine. Stir til well combined. Press crumb mixture evenly onto the bottom of a greased 9-inch springform pan. Set aside.
Black forest filling
24 ounces cream cheese
3/4 cup sugar
5 teaspoons cornstarch
3 eggs
1 egg yolk
1 cup semisweet chocolate chips, melted
1/2 cup cherry schnapps
2 teaspoons vanilla extract
2/3 cup bing cherries, pitted, copped and drained
In a large bowl combine cream cheese, sugar and cornstarch. Beat with an electric mixer until smooth. Add eggs and egg yolk, one at a time, beating well after each addition. Beat in melted chocolate, cherry schnapps and vanilla extract. Stir in cherries. Pour the cream cheese mixture over the crust.
Bake at 350 degrees for 15 minutes. Lower the temperature to 200 degrees and bake for 1 hour and 10 minutes or until the center no longer looks wet or shiny. Remove the cake from the oven and run a knife around the inside edge of the pan. Turn the oven off; return the cake to the oven for an additional hour. Chill, uncovered, overnight.
Chocolate Cherry Topping
1 cup cherry preserves
2 teaspoons lemon juice
1 teaspoon cornstarch
Chocolate Ice Cream Topping
In a small saucepan stir together cherry preserves, lemon juice and cornstarch. Cook and stir until thickened and bubbly. Cook and stir 2 minutes more. Pour over cheesecake. Drizzle with chocolate ice cream topping. Chill till serving time. Makes 12 to 18 slices.
Wednesday, February 23, 2011
My Oatmeal Chocolate Chip Cookies
2 cups butter
4 cups flour
2 tsp. baking soda
2 cups sugar
5 cups blended oatmeal
24 oz. chocolate chips
2 cups brown sugar
1 tsp. salt
1 8 oz. Hershey Bar (grated)
4 eggs
2 tsp. baking powder
2 tsp. vanilla
3 cups chopped nuts (your choice)
Measure oatmeal and blend in a blender to a fine powder. Cream the butter and both sugars. Add eggs and vanilla, and mix together with flour, oatmeal, salt, baking powder, and soda. Add chocolate chips, Hershey Bar and nuts. Roll into balls and place two inches apart on a cookie sheet or drop by teaspoonful onto the cookie sheet.
Bake at 375 degrees for 8 to 10 minutes, or 10 to 12 minutes for a crispier cookie.
Makes about 10 dozen cookies.
4 cups flour
2 tsp. baking soda
2 cups sugar
5 cups blended oatmeal
24 oz. chocolate chips
2 cups brown sugar
1 tsp. salt
1 8 oz. Hershey Bar (grated)
4 eggs
2 tsp. baking powder
2 tsp. vanilla
3 cups chopped nuts (your choice)
Measure oatmeal and blend in a blender to a fine powder. Cream the butter and both sugars. Add eggs and vanilla, and mix together with flour, oatmeal, salt, baking powder, and soda. Add chocolate chips, Hershey Bar and nuts. Roll into balls and place two inches apart on a cookie sheet or drop by teaspoonful onto the cookie sheet.
Bake at 375 degrees for 8 to 10 minutes, or 10 to 12 minutes for a crispier cookie.
Makes about 10 dozen cookies.
Sunday, January 23, 2011
Coffee Cake
1 pkg. yeast
2 tsp. sugar
1 C. warm water
1 C. milk scalded
6 Tbsp. shortening
1/2 C. sugar
2 tsp. salt
1 beaten egg
5 C. flour
Mix together yeast, one teaspoon sugar and warm water, set aside for a few minutes. Add shortening to milk. Let set until lukewarm. Add to yeast mixture, stirring well. Add the sugar, salt, and egg. Stir well. Beat in five cups of flour or enough to make a soft dough. Let set covered until raised. Beat down and pour into three greased 9 inch round cake pans. Cover and let raise. Top with melted butter, sprinkle with brown sugar and cinnamon. Bake 30 minutes at 350 degrees.
2 tsp. sugar
1 C. warm water
1 C. milk scalded
6 Tbsp. shortening
1/2 C. sugar
2 tsp. salt
1 beaten egg
5 C. flour
Mix together yeast, one teaspoon sugar and warm water, set aside for a few minutes. Add shortening to milk. Let set until lukewarm. Add to yeast mixture, stirring well. Add the sugar, salt, and egg. Stir well. Beat in five cups of flour or enough to make a soft dough. Let set covered until raised. Beat down and pour into three greased 9 inch round cake pans. Cover and let raise. Top with melted butter, sprinkle with brown sugar and cinnamon. Bake 30 minutes at 350 degrees.
Friday, December 10, 2010
Marbled Chocolate Cheesecake
4 cups plain nonfat yogurt
4 chocolate wafers, crushed
1 (8 oz.) pkg. reduced-fat cream cheese
2/3 cup sugar
1/4 cup skim milk
2 Tbsp. all-purpose flour
2 tsp. vanilla
3 egg whites
1 Tbsp. cocoa
1 tsp. chocolate extract
Directions:
1. Place a paper coffee filter in a small strainer and place over a bowl. Spoon yogurt into paper-lined strainer and place in refrigerator at least 12 hours, discarding liquid occasionally.
2. Heat oven to 300° F. Spay a 9 x 3-inch pan with nonstick cooking spray. Sprinkle chocolate wafer crumbs into bottom of pan.
3. Combine the drained yogurt and cream cheese together in a medium bowl and beat on medium using an electric mixer until blended. Add sugar, milk, flour, vanilla and egg whites and continue to beat until well mixed.
4. Place 1 cup of mixture into a separate small mixing bowl and beat in the cocoa and chocolate extract until well mixed. Carefully spread vanilla batter over chocolate crumbs.
5. Drop chocolate batter by spoonfuls onto vanilla batter. Swirl through batters with a metal spatula for marbled effect, being careful not to touch the bottom of the pan.
6. Bake 1 hour. Turn off oven and leave cheesecake in the oven for 30 minutes. Remove and cool for 15 minutes. Cover and refrigerate at least 3 hours.
4 chocolate wafers, crushed
1 (8 oz.) pkg. reduced-fat cream cheese
2/3 cup sugar
1/4 cup skim milk
2 Tbsp. all-purpose flour
2 tsp. vanilla
3 egg whites
1 Tbsp. cocoa
1 tsp. chocolate extract
Directions:
1. Place a paper coffee filter in a small strainer and place over a bowl. Spoon yogurt into paper-lined strainer and place in refrigerator at least 12 hours, discarding liquid occasionally.
2. Heat oven to 300° F. Spay a 9 x 3-inch pan with nonstick cooking spray. Sprinkle chocolate wafer crumbs into bottom of pan.
3. Combine the drained yogurt and cream cheese together in a medium bowl and beat on medium using an electric mixer until blended. Add sugar, milk, flour, vanilla and egg whites and continue to beat until well mixed.
4. Place 1 cup of mixture into a separate small mixing bowl and beat in the cocoa and chocolate extract until well mixed. Carefully spread vanilla batter over chocolate crumbs.
5. Drop chocolate batter by spoonfuls onto vanilla batter. Swirl through batters with a metal spatula for marbled effect, being careful not to touch the bottom of the pan.
6. Bake 1 hour. Turn off oven and leave cheesecake in the oven for 30 minutes. Remove and cool for 15 minutes. Cover and refrigerate at least 3 hours.
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