RECIPE OVERVIEW. Our Best Cheesecake Prep time: 15 min Total time: 6 hour 25 min Makes: 16 servings What You Need 1-3/4 cups graham cracker crumbs1/3 cup butter, melted1-1/4 cups sugar, divided3 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened1 cup BREAKSTONE'S or KNUDSEN Sour Cream2 tsp. vanilla3 eggs1 can (21 oz.) cherry pie filling Make It Heat oven to 350°F.
Nutritional information per serving. LaSaGnA TiMpAnO. I went to see tUnE-yArDs on Monday night with some friends, and as always we wanted to cook a meal that somehow related to the show we were heading to.
Sometimes this is hard to do, but other times it seems to come naturally. Finding culinary inspiration in Merrill's lyrics seemed like it would be tough, but my sister knew what she wanted to make without hesitation. "How about something layered, because of all the vocal and instrument layering in the music? " From there we worked together to come up with this deep, colorful, and multi-flavored lasagna version of a timpano.
How to Make the Best Roast Beef. Glorious Treats » Pink Ombre Swirl Cake. I’ve recently been fixated on the beauty of graduated layers of color, also called ombre.
From ribbon, to curtains, fashion, and of course cakes I’ve been seeing gorgeous ombre colors all over the place! Several months ago I saw a beautiful cake from Call Me Cupcake, and shortly after saw a gorgeous ruffled cake by Fondant Flinger. I wanted to merge the ideas a bit, and wanted a way to include some great texture on the outside of the cake, without creating time consuming fondant ruffles. I remembered I am baker’s gorgeous rose cake, and thought a smaller version of the rose-like swirls could be the perfect finishing touch! Here is my pretty, pink, swirly cake! Directions ~ For the cake, I doubled my Perfect Vanilla Cupcake recipe. I divided the batter as evenly as possible between 5 bowls, coloring the darkest layer first, and working from that color as a guide.
Prepare a batch of American Buttercream Frosting. My Favorite Cake. Period. Marinated Mozzarella. Last week Chicago experienced record heat.
It is certainly the hottest I remember this city which is more famous for its extreme cold than sweltering temperatures. In the middle of the heatwave, my oven broke. I know, I should not be using my oven in a heatwave—but the 4th of July requires cake! I managed to get the cake baked, but it wasn’t easy. All I could think about was heat—both a lack of it, and an overabundance. Things are looking up, the heatwave finally broke and we bought a new range this weekend.
As relatively inexperienced homeowners, shopping for a major appliance was a new adventure. I made the mistake of wandering into the high-end kitchen showroom at the mega-appliance store where we were shopping. Also in the middle of the heatwave, two of our dearest friends arrived to celebrate the 4th of July and spend some time in Chicago (they didn’t know what they were in for!). The heat was getting to everyone.
Chocolate Chip Cookie Dough Truffles. I’ve never liked chocolate chip cookies.
Go ahead and throw tomatoes at me if you’d like, but I don’t like ’em. They’re just a plain old cookie, after all, with a few studs of chocolate chips in them. They’re nothing special to me, unless you get some cookie dough-action before it meets its fate in the oven. Now you’re talkin’. I’d much rather drown my sorrows in a bowl of cookie dough than nibble a dozen “cookies” dipped in milk.
I know there are plenty of cookie-dough-nay-sayers out there… you know, the salmonella scare and all . Chilled dough is rolled into 1-inch balls. Those chilled dough balls are dipped in chocolate and then placed onto waxed paper to set. I dipped a few in Ghirardelli White Chocolate Bark and a few in the Chocolate version too. Oh yeah! Yield: 3 to 4 dozen truffles Prep Time: 45 min + chilling time Chocolate Chip Cookie Dough Truffles Best served cold, these treats are for cookie-dough lovers.
Cookie Dough Eggrolls + a Smucker’s Giveaway! (CLOSED) Five-Minute (Healthy) Chunky Monkey Ice Cream. Millionaire's Shortbread. Since one half of the blue-eyed baking squad is currently blogging from waaaay across the pond in London, we figured we'd bake you lovely duckies a British treat.
Shortbread. Millionaire's shortbread (ooooh aaaah). Don't get too excited. There's no money in this crumbly deliciousness. But there is crumbly deliciousness which counts for something right? Right. So there's shortbread, which is rather tasty on its own, and v v British. Just go with it. And THEN to transform it into Millionaire's Shortbread (ooooh ahhhh), you slather the aforementioned crumbly deliciousness in caramel and chocolate. We know. It's ok, just go slow, eat some melted chocolate along the way to keep your strength up, and you'll do just fine. And then, you can have as many pieces of the crumbly deliciousness slathered in the caramel and the chocolate as you want. We totally hit the jackpot. Millionaire's Shortbread Print Recipe For the chocolate: 1 1/4 cups semi sweet chocolate, chopped.
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