Garlic & Parmesan Pull Apart Bread. I hope that those of you in the middle of this awful heatwave are finding a way to cope with this heat. I truly feel for those with no power and a heatwave to contend with. I can only imagine how miserable that must be. I don't like the heat and I hate the humidity. It was terribly humid on the 4th but we trudged through. Thank goodness my house is air conditioned so folks could run back inside to cool off for a bit. Having the AC also comes in handy when I want to use the oven. I haven't been doing a whole lot of baking. I did turn the oven on a few times though. There are times when I barely get to take a picture of the food I want to blog about. I get groans when I bring a dish outside or into the garage to photograph it. Other times I'll make a separate plate of the dish and photograph after we all eat.
This was one of those recipes that had them waiting. There are versions of this floating all over the blogosphere. Preheat the oven to 350 degrees. Chocolate Chip Cookie Dough Cheesecake. Smooth, creamy, decadent cheesecake studded with sweet morsels of cookie dough and bursts of mini chocolate chips? All atop a chocolatey, buttery crust? Garnished with sweetened whipped cream and more chocolate chips? Oh baby, sign me up for a cookie dough cheesecake IV. Immediately. Hands down one of the best cheesecakes I’ve ever tasted. P.S. One Year Ago: Cookie Dough Topped BrowniesTwo Years Ago: The Best French Bread Chocolate Chip Cookie Dough Cheesecake Note: this cheesecake, like any good, baked cheesecake, tastes best after being refrigerated overnight.
Ingredients Crust: 4 tablespoons butter, melted 2 1/2 cups chocolate cookie crumbs (I like to use chocolate Teddy Grahams but you could use any chocolate wafer cookie or even Oreos) Filling: 4 (8-ounce) blocks cream cheese, softened to room temperature 1 cup sugar 4 large eggs 1 teaspoon all-purpose flour 1 teaspoon vanilla 1 cup sour cream (I used light and it worked just fine) Cookie Dough: Garnish: Directions For the cookie dough: Cheesecake Stuffed Strawberries. Cheesecake Stuffed Strawberries These cheesecake stuffed strawberries are the perfect dessert treat! Can I just say that I have died and gone to heaven. Cheesecake stuffed strawberries….how have I not made these before?! I’m serious. They are amazing! I ate four of them yesterday. Making up the filling was a breeze too. Cheesecake Stuffed Strawberries Yield: 10 - 12 strawberries (depending on size) Prep Time: 10 minutes Cook Time: 0 minutes Total Time: 15 minutes Ingredients: 1 pound large strawberries 8 ounce block cream cheese – softened 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 Source: Inspired by pictures seen on Pinterest Directions: Rinse strawberries and cut around the top of the strawberry.
Combine cream cheese, powdered sugar and vanilla with a mixer or by hand. You could also drizzle or dip strawberries in chocolate if desired. Enjoy!!! Cinnamon Toast Rolls. The USDA released its new food pyramid the other day (which is actually a plate now instead of a pyramid), and I am sorely disappointed to report that cinnamon rolls did not appear anywhere on that plate. I think by now most of us know what should be on our dinner plate in terms of healthy, well-rounded nutrient-laden meals, but it is my considered opinion that our breakfast plate should include cinnamon rolls now and then.
And not just any cinnamon roll, mind you, but how ‘bout a homemade cinnamon roll hybrid that is a cross between a cinnamon roll and cinnamon toast, is super easy to make and gosh darn delicious. In honor of their ancestry, I call these little gems cinnamon toast rolls, and here’s all you need to make them… Yep. That’s it… some soft white bread, some butter and some cinnamon sugar.
Trim the crusts off of the bread Roll the bread really flat Brush both sides of the bread with butter Sprinkle with cinnamon sugar Cinnamon Toast Rolls Click here for a printable recipe. The Infamous 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! These are a chocolate chip cookie of another color, that’s for sure. 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. Author: The Crepes of Wrath Prep time: Cook time: The Bananarama. Crack brownies. Have you ever tried crack? Yeah, me either. After eating these brownies, though, I feel like I would probably be less addicted to crack.
I mean, how can that not be the case with brownies, peanuts, marshmallows, Reese's peanut butter cups, chocolate, peanut butter and Rice Krispies all present in a single bite?! This recipe comes from my very good Heather, and I am very grateful that she shared it! Prepare 1 package of brownie mix according to the package directions. While the brownies are baking, chop enough Reese's peanut butter cups (I used minis) to make 1 cup. Add on top of the baked brownies: 1/2 cup salted peanuts 1 cup Reese's peanut butter cups, chopped 2 cups miniature marshmallows Return to the oven and bake at 350 degrees F for an additional 5 minutes, or until the marshmallows begin to puff and brown and the chocolate begins to melt. In a medium bowl, combine: 1 1/2 cups semi-sweet chocolate chips 1 1/2 cups creamy peanut butter Pour mixture evenly over the brownies.