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If you enjoy cheesecake, then you will love these cupcakes. They consist of cheesecake with a graham cracker crust, a layer of homemade raspberry jelly, and are topped with cream cheese whipped cream. Can you say yum? Ingredients: Cheesecake (3) 8 Ounce Packages Cream Cheese 4 Eggs 1 Cup Sugar 1/3 Cup Heavy Whipping Cream 1 Tablespoon and 1 Teaspoon Flour 1 Teaspoon Lemon Juice 1 Teaspoon Vanilla Extract Fresh Raspberries for Garnish
For crust: Preheat oven to 350°F. Butter 9-inch-diameter springform pan with 3-inch-high sides. Blend cookies in processor until finely ground; blend in sugar. Add melted butter and process until well blended. Press crumbs evenly onto bottom (not sides) of prepared pan.
BROWNIES: 2 1/2 cups all-purpose flour 1/2 teaspoon baking powder 1 teaspoon salt 1 cup unsalted butter 2 cups semi-sweet chocolate chips 1 1/2 cups light brown sugar 2 large eggs 1/2 cup + 2 Tablespoons Kahlua (or another coffee liqueur) , divided ICING: 1/4 cup (1/2 stick) butter 2 Tablespoons kahlua 1 Tablespoon whipping cream 2 1/4 cups powdered sugar (more or less) , sift after measuring 1.
Get these made and in the freezer up to a month ahead, then simply pull them out when you’re ready
I’m meeting a new friend for lunch today. And an old friend for line-dancing tonight. And I’m feeling rather spoiled about it all.
I know that the title of this recipe is a little absurd and dramatic, but I couldn’t think of any other way to present this cookie to you. Quite frankly, this is a chocolate chip cookie that will change your life. These cookies came about when my friend asked me to bake something that he could bring to an event he was going to.
The Best Chocolate Mousse of Your Life Under 5 Minutes : Cafe Fernando – Food Blog - best chocolate mousse - best chocolate mousse recipe - chocolate chantilly - chocolate mousse recipe - herve this - ChocolateDecember 22nd, 2010 | Category: Chocolate Two ingredients (seriously, only chocolate and water) and five minutes later, you will be eating The Best Chocolate Mousse of Your Life . I promise. And you don’t even need any fancy kitchen gadgets.
28 Dec 2011 One of the perks of being a student (and right now as I’m in the middle of college applications and interviews there don’t seem to be many) is that you get a long Christmas break. This is what I’ve done since Christmas:
It seems like once the weather cools down everyone wants to jump right into pumpkin season. Don’t get me wrong, I love pumpkin as much as anyone else, but to me September is apple season. I was thinking about how often apples get overshadowed by pumpkin a few weeks ago when my husband asked me if I wanted to attend a dinner party with some of his coworkers. “Hrmmm. Maybe…”, I said. “They asked us to bring some kind of food to share”, he said.
I hope you’re ready to see a billion underexposed photos of the same exact dough over and over and over again. Please say yes, because you will be rewarded with this. This was a… project.
For some inexplicable reason, dessert has never been seen as a man’s game. Yeah, we’ll eat it, but baking never seemed to be nearly as manly as tossing a steak on the grill.
Forget the weights get your bicep curl on in this hand to mouth cookie lift. For a heavier lift, stack a few cookies together. Then have a few more for some extra reps and your arms should be perfectly sculpted.
Alber Elbaz speaks about “lightness” during interviews before his collections. I think his summation of what women need seems pretty accurate. Yes, we need lightness/ease/mobility. I love the way Elbaz makes clothes.
On my first trip to Sweden in 1998 I fell in love with prinsesstårta (PRIN-sess-TOHR-tuh). The spongy layers of cake alternating with jam, vanilla custard and whipped cream topped with a thin layer of bright green marzipan had me hooked from the first bite. But it wasn’t until recently that I really started to wonder about this cake and it’s origins. Is it Swedish? Why is it called princess cake? Why is it typically green and how is it made?
As I mentioned on Friday, I have been doing some experimentation with the beer and chocolate combination. The Guinness-chocolate ice cream that I made totally kicked butt, so I couldn’t wait to see how I liked beer and chocolate in my cake. The answer? I like it, a whole heck of a lot. This was my first time doing Guinness-chocolate cakes, and I was totally optimistic that I would love it, and I was definitely right.