TWD: The Most Extraordinary French Lemon Cream Tart Another delicious week participating in the Tuesdays with Dorie challenge! This week was a lemon tart and particularly a lemon tart that I've had my eye on for a while. I'm going to try and keep this short since I'm a bit bogged down with school right now. I halved the lemon cream (but forgot to half the butter the first time, resulting in a very hard and for some reason iron-tasting "cream" so had to remake it), but didn't half the tart dough. As for the lemon cream, I didn't love it. Check out the other Tuesdays with Dorie bakers to see their lemon tarts! Other TWD challenges I've done:Russian Grandmother's Apple Pie-CakePecan Sour Cream BiscuitsOrange Berry Muffins The Most Extraordinary French Lemon Cream TartAdapted from Baking: From My Home to Yours Getting ready:Have a instant-read thermometer, a strainer and a blender or food processor ready. Put the sugar and zest in a large metal bowl that can be set over the pan of simmering water.
Apple Rose Tarts October 2, 2012 Say that you are having a party. Say, a large party, one with lots of guests. The kinds of guests you want to impress, but are svelte health-conscious types, so you don’t want to go overboard with dessert and serve a seven-layer chocolate cake or something. This. Not only are these tarts impressively beautiful, they’re something of a Cinderella dessert: despite all their frills and puffs, at their hearts they’ve got the honest flavor of down-home apple pie, all cinnamon and sugar and sweet homey reminiscence. Ingredients 1/2 recipe pie dough/pâte brisée1 cup apple butter 1 teaspoon cinnamon 6-8 medium rosy-skinned gala apples juice of 1/2 lemon 1/2 cup sugar pinch salt powdered sugar for dusting Directions Heat the oven to 350°F (180°C). Notes Copyright Diane, A Broad (dianeabroad.com) Music to cook by: Angels [The xx // Coexist]
~Churro Cheesecake Well, luckily for my waistline It took me this long to figure out that I’m capable of creating a “cheesecake” type treat! I’ve always been intimidated by Cheesecake goodies because something about the cheese and umm..the cake, seemed like something I’d SO totally mess up..lol! Well, I didn’t mess it up this time! In fact I don’t think it’s even possible to mess these delicious, Churro inspired Cheesecake Bars up. They’re such a fun way to bring a State Fair feel to your wintery holiday table! And besides, who doesn’t love a cinnamony, cheesecakey treat, hmmm..who?! What you’ll need for 24 happy people: 2 cans (8 oz. each) Pillsbury Crescent Dinner Rolls 2 pkg. (8 oz. each) Philadelphia Cream Cheese..softened 1 tsp. 1 egg, slightly beaten 1 cup Sugar..divided 2 Tbsp. ground cinnamon 13×9″ baking pan Directions: Unroll one of the cans of the Crescent dough and press it onto the bottom of a greased 13×9″ baking pan, to form a bottom crust. Spread it evenly onto the crust. NOW it’s Churro-fied…
Cheesecake Stuffed Strawberries. What? Yes! - SugarBlog - SugarDerby Um... ok. Why didn't I think of this?!?!?! Of course you can hollow out a strawberry and stuff it full of cheesecake. Of course you can!!! Cheesecake Stuffed Strawberries Here's what you need: About 20 strawberries... this was a little over one carton for me. 8 oz pkg softened cream cheese 1/2 cup powdered sugar 1/2 tsp vanilla 1 sleeve of graham crackers 1/2 cup mini chocolate chips (optional) First you will want to wash the strawberries and cut off the tops. Now core them! A thin ended apple peeler.... And a small knife.... I liked the knife better! The easiest way to core the strawberries is to hold the entire berry in your hand (wrap your fingers around it) and literally just core out the center. Um... Now to make the filling.... Beat the cream cheese. Now to fill the strawberries!!! I didn't want to hurt my zip lock baggies feelings so I used one to crush the graham crackers in. Now fill the strawberries, leaving just a bit coming out the top... then sprinkle with graham cracker crumbs.
~Caramel Crescent Snickerdoodles! Hmmm, where do I begin? Should I start with the warm flaky & tender, Cinnamon Sugar coated Crescent Nugget filled with oozing Caramel?! Or should I start with how easy these are and probably the most delicious and impressive thing I’ve ever made with only 3 ingredients? Orrr maybe I’ll start by saying that these little gems are the best Snickerdoodle anything I’ve ever Snickered or Doodled! What you’ll need for 20 Snickery Doodly Delights: 1 Pillsbury Crescents Seamless Dough Sheet Caramel Candies..one per each Doodle. 1 cup of Cinnamon/Sugar..blended to your taste Directions: Cut out about a 2″x2″ piece of dough and wrap it gently and snuggled around one Caramel. Place them onto a baking sheet about 1″ or so apart… Bake them at 350 degrees for about 12 minutes, or until they’re firm and slightly puffy. Let them cool for just a few, but these have to be eaten warm, for maximum Caramel flow… Construct a nice stack of gooey Snickerdoodles so everyone can share….. Don’t forget about yours though!
S'more Cookie Bars These were a huge hit! Keith, Andrew, and Kramer all ate at least two of these the other night. I brought some into work, too, and they quickly disappeared. What you’ll need. Pulse about 8 graham crackers in a blender or food processor to get your graham cracker crumbs. Mix together the flour, baking powder, salt, and graham cracker crumbs. Cream together the butter and sugars, until light and fluffy (at least 3-5 minutes), then beat in the egg and vanilla. Gradually mix the flour mixture into the butter mixture. Press half of the dough down into the greased and/or lined 8×8 pan (I doubled it and did a 9×13). Lay the chocolate bars over the dough. Then spread the Fluff over the chocolate. Press the remaining into sheet with your palms and lay the sheets over the marshmallow (as shown). Enjoy! S’more Cookie Bars Prep time: Cook time: Total time: Serves: 25-30 bars Preheat oven to 350 degrees F.
The Best Original New York Style Cheesecake! | niner bakes …at least for me. You guys have no idea how long I have been looking for THE recipe. I absolutely LOVE NY Style Cheesecake, and THIS recipe is the ULTIMATE! A couple sneak peaks… This is it. I AM IN LOVE. On the web there are sooo many recipes that promise to be the one. Please read on to get the ultimate no-crack New York Cheesecake recipe. Prep Time 25 minutesBaking Time 75min + 1hr + 8hrs in refrigerator (or better: overnight)Difficulty Medium For the Cheesecake’s Crust: 11-14 Graham Crackers or any other type of wheat cookies6 tablespoons melted butterbutter for pan (important: room temperature)2 tablespoons sugarpinch of salt For the Cheesecake (one 10-inch cake): 3 1/2 pounds (7 eight-ounce packages) philadelphia cream cheese (important: room temperature)2 1/4 cups sugar1/2 cup all-purpose flour1 cup sour cream (important: room temperature)1 1/2 teaspoons pure vanilla extract5 large eggs (important: room temperature) 1. 4. 5. 6. 7. 11. 12. 13. 16. Now bake your cake.
Wanna Green Bean: Strawberry Cheesecake Lasanga This dessert is awesome. If you love chocolate covered strawberries, this is for you. Its a multiple layer dessert consisting of crepes, strawberry cheesecake, strawberries and chocolate ganache. It looks complicated, and the instructions are long, but if you can make pancakes, slice vegetables, run a mixer for cookie batter, and heat cream on the stove, you can make this dish. You don’t even need to make everything the same day, everything except the ganache can be made up to a day before and stored in sealed containers in the fridge. “YOU WANT ME TO MAKE CREPES?!?!?” Skip to the text only version. The Ingredients: Strawberry Filling: 2 lbs strawberries sugar Crepes: 3 eggs 3/4 cup flour 4 1/2 tsp sugar 3/4 c milk 3 Tablespoons water 2 teaspoons melted butter. Chocolate Ganache: 1/2 cup heavy cream 2 cups semi-sweet chocolate chips Whipped Cream: 1 cup Heavy Cream 2-3 Tablespoons sugar Step 1: Prepare the Strawberries Wash and trim the strawberries. Step 2: Make the Crepes To make the crepes:
Bookmark This! The Ultimate Pumpkin Pie We’ve taken it upon ourselves to up the ante in the dessert department this Thanksgiving, but nothing really beats pumpkin pie. Nothing except… The Ultimate Pumpkin Pie! Follow the recipe to see how we added flavors like cloves, Biscoff spread, and sugared pecans to create the best pumpkin pie we’ve ever tasted. For more new takes on holiday staples, be sure to follow Brit + Co. on Yahoo Shine. Ingredients: For the sugared pecans: - 1 pound pecan halves - 1 egg white - 1 tablespoon water - 1 cup sugar - 1 teaspoon cinnamon - 1/2 teaspoon ginger - 1/4 teaspoon cloves - 1 teaspoon salt For the pumpkin pie: - 1 frozen 9″ pie crust - 1 cup pecans - 1/2 cup brown sugar - 1 15-ounce can pumpkin puree - 3/4 cup Biscoff spread - 3/4 cup brown sugar - 1 teaspoon cinnamon - 1/2 teaspoon ginger - 1/4 teaspoon cloves - 1/2 teaspoon salt - 1 cup evaporated milk - 3 eggs Toppings: - 1 cup whipped cream - 1/2 cup Biscoff spread, melted Now let’s dive in! Let’s start by making the pecans.
The Baked Brownie The famed Baked brownie. Oprah says it’s one of her favorite things. America’s Test Kitchens says its their favorite brownie. I don’t put much stock in Oprah, but America’s Test Kitchens are pretty much like the bible when it comes to all things kitchen. I check their reviews before any other recipes, and before I buy any kitchen equipment or new ingredients. So, if it’s their favorite brownie, I need to take a serious look. has been on my Amazon wish list for what seems like an eternity. There is a great explanation in the book about how the Baked brownie recipe came to be, which is a great read. They have a good bit of height given that they don’t have any leavening agents, so they aren’t thin, gooey and smooshed like some brownies (this is a good thing). Three years ago: Outrageous Brownies