Stress relief… When I am sad and stressed I just pick up my chin and grin and say…the sun will come out (SLAP! Not). Okay, where was I. Ah yes, being sad and stressed. When I am not having the best of days I used to follow a certain routine. ). Then there is the long hot bath. Peabody’s Really Bad Day Fix it All Chocolate Chip Cookie Dough Cheesecake 1 ¼ cups chocolate chip cookie crumbs (use a hard cookie like Chip’s Ahoy) 2 TBSP sugar ¼ cup unsalted butter, melted 32 ounces cream cheese 1 cup dark brown sugar, loosely packed 1 cup granulated sugar 2 TBSP all-purpose flour, plus some for dusting the truffles 4 eggs 2 egg yolks 1 tsp vanilla approximately 20 cookie dough truffles, plus 5-8 to place on top (recipe follows) Combine the cookie crumbs, 2 TBSP sugar and melted butter.
Cookie Dough Truffles ½ cup unsalted butter, at room temperature ¾ cup packed brown sugar 1 tsp vanilla extract ½ tsp salt 2 cups all-purpose flour 14 ounces sweetened condensed milk ½ cup chocolate chips. Cheesecake with Whiskey Butter Sauce. Yes, Really. Cheesecake. With whiskey? And butter? And…sauce? Oh my heavens, YES. My husband’s most favorite food in all the land is cheesecake. My husband likes his cheesecake with peanut butter and chocolate drizzled on top, but this time I decided to live a little and change it up with this whiskey butter sauce. The first rule of cheesecake baking is to get all of your ingredients to room temperature.
Oh, and don’t forget to pre-heat your oven to 350 degrees. While we’re waiting let’s make the crust. Pull out two little packages of crackers (16 crackers total). Um, I mean 15 crackers total. If you have a food processor, go ahead and put that baby to use. Put half of the crackers in a gallon size bag. Seal the bag tight and crush the heck out of those crackers.
Dump the crumbs into a medium sized bowl and pour four tablespoons of melted butter over the top. Now get out your 9 inch springform pan and grease it up. Yep. Just fold the foil up around the sides of the pan. Mm. Oh, lordy. Alright, now. Japanese Cheesecake (Fluffy & Creamy) When I tried the Japanese cheesecake with the very first bite, I have been fallen in love with it ever since. The velvety smooth, creamy, as well as the fluffy texture makes this kind of cheesecake stand out the crowd. The cheesecake is not too sweet, yet just enough to entertain your sweet tooth if you have one. Mind you, the cooking method makes the cheesecake very light, you’d feel you don’t have enough even after having a big slice of it. A case in point, over half of the cheesecake was gone shortly after I placed it in the fridge. I didn’t blame my daughter at all, because it’s so intriguing.
Who can resist it? This kind of cheesecake is always a big hit in Hong Kong and other Asian countries. For making this Japanese cheesecake, many people find it’s a bit hard to overcome two common problems that contribute to making unpleasant looking cakes. Japanese Cheesecake (Fluffy & Creamy) (Printable recipe) By Christine's Recipes Ingredients: Method:Preheat oven to 150C (302F). Guinness Chocolate Cheesecake. St. Patrick's day is coming up and this weekend I started working on my meal plan. Normally I do not start with the dessert but when I came across this recipe for a Guinness chocolate cheesecake I knew that I would be making it immediately. Last year I made a Guinness chocolate cake and I discovered that the combination of Guinness and chocolate is a wonderful one and I could not resist using it in one of my favourite treats, a cheesecake!
This recipe for the Guinness chocolate cheesecake is a pretty basic chocolate cheesecake recipe with the addition of the Guinness but the similarities stop there. The Guinness chocolate cheesecake is a moist one as might be expected with all of the extra liquid provided by the Guinness but it is also nice and light and creamy. This recipe appears in the The Best of Closet Cooking 2012 eCookbook along with 24 more of the tastiest recipes on Closet Cooking. Guinness Chocolate Cheesecake Servings: makes 6+ servings Printable Recipe Ingredients Directions. Out of the Campfire, into the Oven: S'mores Pie. There is just something about a s’more that brings out the kid in me. The toasted marshmallow, the melted chocolate, the crunch of the graham cracker.
You put them together and it’s bliss. We love them so much, we eat them year round, we’ve even grilled marshmallows in our wood burning fireplace, over our gas stove, and made them in the microwave in a pinch. So naturally a s’mores pie would be the next logical step ; ) And it couldnt’ be easier. I started with making the graham cracker crust and baking it until golden. You could even take more shortcuts and use a pre-made graham cracker crust and use pre-packaged pudding {you’d need 8 snack packs for that} What you’ll need: 1 sleeve of honey graham crackers – 9 crackers 1/2 teaspoon ground cinnamon 1/3 cup dark brown sugar pinch salt 7 tablespoons unsalted butter – melted 1 large package of chocolate pudding {+ ingredients to make} 8 ounces whipped cream topping 10 ounces marshmallows What to do: 1. 2. 3. 4. 5.