Cheesecake Brownie Recipe - David Lebovitz. If you want to see a normally placid French person go into a crazed frenzy, you don’t need to watch their reaction to me mercilessly butcher their language.
One just needs to utter a single word—cheesecake. I’ve never met a French person whose face didn’t soften and melt at the mere utterance of the word, and le cheesecake is always spoken of with a reverence normally reserved for the finest cheeses and most exclusive wines. Although can you find Philadelphia cream cheese here at various outlets in Paris, when you do find it, it’s prohibitively expensive. If you were to make your own cheesecake using four packages of the stuff, it’d run you about €20, which is nearly $30. Holy mother of Bristol Palin! A couple of French supermarkets do carry their own variations on the Philly-theme, often labeled fromage à tartiner (spreading cheese).
I baked a batch last week and handed them out to friends who work at my outdoor market. Chalk another one up to good ‘ol American ingenuity. 7. Easy Olive Oil Tart Crust. As much as I love a good short crust pastry and as simple as it is to make (really, it is, try it sometime), I have recently become enamored with another way to make savory tart crusts, one that relies on whole wheat flour and olive oil.
This dough is even easier to live with: it comes together by hand in minutes, calls for pantry ingredients I always have available, and lets itself be rolled out amenably, thanks to its flexible yet cohesive consistency. It then bakes into a lightly crunchy, flavorsome crust that is much less susceptible to soaking if your filling is on the wet side, and keeps very well — improves, even — from one day to the next. I realize I am starting to sound like an infomercial, but that is how enthusiastic I am about this crust, which I’ve been making on a weekly basis and raving about to anyone who’ll half-listen (my mother is a recent convert). Easy Olive Oil Tart Crust Recipe Ingredients Instructions Notes. Alexis's Brown Sugar Chocolate Chip Cookies. Itsy Bitsy Chocolate Chip Cookies Recipe. I recognize the lead photo for this post makes these cookies look enormous.
They're not. In fact, one of these cookies is about the size of a half-dollar, and you might be able to fit a dozen of them in the palm of your hand. And while the photo might be a bit misleading, the trade-off is that you can see all the flecks of shaved chocolate, oats, and walnuts that are packed into every tiny cookie. The grains of sugar on top? They give the cookies just the right amount of crunch. I started working on this recipe over the summer (it took a few tries!). The recipe doubles easily, and I can't resist mentioning that ice-cream sandwiches made with them are tres cute and tasty. CrockPot 5 Layer Brownie Recipe. Day 119.
Hold on to your hats. This is one rich, satisfying, amazing dessert. And it took all of 5 minutes to prepare. The most difficult part for me was climbing up on to a bar stool to reach the baking cabinet over the refrigerator. We were lucky in that we had everything on hand for this brainstorm---which is good because after all the vegetable dishes I've been eating lately, my sweet tooth was on the prowl. The Ingredients. --1 16 oz package of brownie mix (I had a box of the Whole Foods GF 365 brand--it has chocolate chips in it!) --1/4 cup melted butter. Williams-Sonoma Pfeffernusse (German 'Pepper Nut' Cookies) "This German version of the traditional northern European "pepper nut" cookies are a family favorite at Christmastime.
" 2 1/4 cups all-purpose flour1/2 teaspoon salt1/2 teaspoon freshly-ground black pepper1/2 teaspoon crushed aniseeds1/2 teaspoon ground cinnamon1/4 teaspoon baking soda1/4 teaspoon ground allspice1/4 teaspoon ground nutmeg1/8 teaspoon ground cloves1/2 cup unsalted butter, at room temperature3/4 cup light brown sugar, firmly-packed 1/4 cup light molasses1 egg2 cups (about) confectioners' sugar (for dusting) Chocolate Fudge and more delicious recipes, smart cooking tips, and video demonstrations on marthastewart.com. What You'll Need: 1 tablespoon cold unsalted butter, plus more for pan1 1/2 cups heavy cream3 cups sugar3 ounces best-quality unsweetened chocolate, finely chopped1/4 cup light corn syrup1/4 teaspoon salt Step 1 Butter an 8-inch square baking pan; line with parchment paper, allowing a 1-inch overhang.
Butter parchment paper, and set aside. Check the calibration of the candy thermometer. Christmas cookies and more delicious recipes, smart cooking tips, and video demonstrations on marthastewart.com. Chocolate Espresso Snowcaps and more delicious recipes, smart cooking tips, and video demonstrations on marthastewart.com. Chocolate Crackle Cookies and more delicious recipes, smart cooking tips, and video demonstrations on marthastewart.com. Basic Sugar-Cookie Dough and more delicious recipes, smart cooking tips, and video demonstrations on marthastewart.com. Chocolate-Raspberry Thumbprints and more delicious recipes, smart cooking tips, and video demonstrations on marthastewart.com.
NY Times Chocolate Chip Cookie recipe.