Tiramisu Cheesecake Bars. May 17, 2011 | Print | E-mail | Filed under cheesecake, chocolate, coffee Every Easter, I try to come up with a new dessert to serve the family. The first year we hosted, it was fruit tartlets. The second year, I believe it was Oreo truffles. After that, things get a little fuzzy and I can’t remember exactly what I made each year…but this year, it was these tiramisu cheesecake bars. I’m not going to lie, they take some time in the kitchen between all of the baking and cooling – but none of the steps are that hard, promise!
The resulting bars are creamy and luscious, and well worth the time it takes to make them. For the sugar cookie crust: 2 3/4 cups flour1 tsp baking soda1/2 tsp baking powder1/2 tsp salt1 1/2 cups granulated sugar2 sticks unsalted butter, softened1 egg1/2 tsp vanilla extract Recipes for filling and topping adapted from here. For the filling: For the topping: 6 ounces cream cheese, softened1/2 cup whipping creamShredded chocolate for decoration, if desired Leave a Reply. Cookie Dough Pops. Happy Halloween! Here are some fun treats to help celebrate today. I made these sprinkled Halloween pops over the weekend, and they turned out so cute, I just couldn’t not share them today! We all know that cookie dough is the best part of making cookies… And what could be more fun than cookie dough dipped in candy and covered in sprinkles? It’s cookie dough! These guys are pretty straight-forward. Use your favorite cookie dough recipe, substituting 2 tbsp milk for each egg.
Scoop cookie dough about 1.5 tablespoons in size and roll into balls. After you’ve converted all your cookie dough into upside down pops, freeze them for 15-20 minutes until firm. Working in batches, remove 4 pops from the freezer at a time. Melt your almond bark in a small glass with enough coating to completely cover the pop in one dunk. You’ll want to make sure your almond bark stays hot, so reheat it in the microwave for 30 seconds every 8 pops or so. Now for the best part… Sprinkles! Or some candy corn will do. Inside-Out Carrot Cake Cookies. For cookies 1 1/8 cups all-purpose flour1 teaspoon cinnamon1/2 teaspoon baking soda1/2 teaspoon salt1 stick (1/2 cup) unsalted butter, softened1/3 cup plus 2 tablespoons packed light brown sugar1/3 cup plus 2 tablespoons granulated sugar1 large egg1/2 teaspoon vanilla1 cup coarsely grated carrots (2 medium)1 scant cup walnuts (3 oz), chopped1/2 cup raisins (2 1/2 oz) For frosting 8 oz cream cheese1/4 cup honey Put oven racks in upper and lower thirds of oven and preheat oven to 375°F.
Butter 2 baking sheets. Whisk together flour, cinnamon, baking soda, and salt in a bowl. Beat together butter, sugars, egg, and vanilla in a bowl with an electric mixer at medium speed until pale and fluffy, about 2 minutes. Drop 1 1/2 tablespoons batter per cookie 2 inches apart on baking sheets and bake, switching position of sheets halfway through baking, until cookies are lightly browned and springy to the touch, 12 to 16 minutes total. Makes about 13 cookies. Gourmet, April 2004. No-Bake Nutella Cookies. It’s that time of year!
Crafters start thinking of their holiday crafts, decorators start thinking about their decorations, and bakers start thinking about their Christmas cookie trays. Last years 12 Week of Christmas Cookie event was so successful, that we are doing it again! Every Friday until the middle of December, a group of talented bakers will post a cookie recipe. Your gonna get a lot of cookie ideas for this holiday season. It’s the 12 Weeks Of Christmas Cookie Blog Hop! My first week’s cookie is a no-bake. I dressed it up for the holidays! I used Nutella! In our opinion, these were even better then the original. It’s quite addicting, just like these cookies. And if you like these, you should check out my No-Bake Granola Bars that you can flavor with Peanut butter or Nutella! Now, go on and do the blog hop! Just hop below! No-Bake Nutella Cookies Print This Recipe Week 1 Twelve Weeks of Christmast: Tagged as: chocolate, cookies, No-Bake, Nutella.
Jacques Torres Chocolate Chip Cookies. Now, I have a chocolate chip cookie recipe that I swear by. I love it, I think it is incredible, and I haven’t changed my mind about that. However, as much as it pains me to say it, these chocolate chip cookies by Jacques Torres are absolutely, without a doubt, the best chocolate chip cookies that I have ever made or tasted in my entire life. I guess that’s why they call him Mr. Chocolate! Either way, I made these and everyone that tried them went nuts. Edit: For more Jacques Torres deliciousness, check out my Jacques Torres Chocolate Mudslide Cookies!
Your ingredients. Whisk together the cake flour, bread flour, baking soda, baking powder, and salt. Beat together the butter and sugars, until light and fluffy, at least 3 minutes. Beat in the eggs, one at a time, followed by the vanilla. Add in the flour mixture, very gradually, until just moistened. Fold in your chocolate. Milk is, in fact, an essential component to enjoying these amazing cookies. Author: The Crepes of Wrath Prep time: Raspberry Lemonade Bars. Tiny Gingerbread Houses. Earlier I made gingerbread houses meant to perch on the edge of a mug, but I wanted to work on a few more things. First, since these are meant to be eaten I wanted to cut down on the amount of royal icing. I still used it to assemble the houses, but to get sugar decorations to stick to the roofs I decided to use simple syrup. I heated one part water and one part sugar and let it bubble for a while on the stove just so it would thicken. After it was thoroughly cooled I put a dot on the roof and spread it around using a small brush I keep to use as a mini pastry brush.
Then I sprinkled sanding sugar or nonpareils. I let it dry overnight and it worked nicely. It tastes a lot better than a layer of royal icing, and I like the way it allows the gingerbread to peek through. Second, I added a chimney. I think it turned out very cute, though I found that the taller chimneys looked incongruous, so I’ll stick to very short chimneys. Reeses Cheesecake Bars. Sugar Cookies. For Sugar Cookies: In a separate bowl whisk together the flour, salt, and baking soda. In the bowl of your electric mixer (or with a hand mixer), beat the butter and sugar until light and fluffy (about 3 minutes).
Add the eggs and vanilla extract and beat until combined. Add the flour mixture and beat until you have a smooth dough. Divide the dough in half and wrap each half in plastic wrap. Refrigerate for about one hour or until firm enough to roll. Preheat oven to 350 degrees F (177 degrees C) and place rack in center of oven. Line two baking sheets with parchment paper. Remove one half of the chilled dough from the refrigerator and, on a lightly floured surface, roll out the dough to a thickness of 1/4 inch (1 cm). Bake cookies for about 8-10 minutes (depending on size) or until the edges are just starting to brown. Frosted cookies will keep several days in an airtight container. Makes about 36 cookies.
View comments on this recipe on YouTube References: Pappas, Lou Seibert.