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Autumn Cheesecake

Autumn Cheesecake

Marshmallow Cake Щавелевый пирог Яблочный пирог Caramel Icing That was nerve-wracking. I made cinnamon buns, and realized only once they were in the oven that I had no cream cheese for frosting. Ooops. No matter — surely I can make some other kind of icing, quoth I! I had no powdered sugar, either. And no blender to grind up the granulated sugar in the pantry for purposes of faking it. To the internet! Yes. photograph by FotoosVanRobin Caramel icing with granulated sugar Ingredients 2½ cups granulated sugar (divide into 2 cups and ½ cup) 1 cup milk ¼ cup butter 1 teaspoon vanilla extract Combine two cups of sugar and one cup of milk in a heavy saucepan. Profanity may be added at any point; personally I think it adds a certain piquancy. Tagged caramel, dessert, sugar

Пирог из Кока-колы Мусс "Кока-кола" Домашний марципан Кекс в микроволновке Chocolate Pancake Cake This is a very healthy dessert with nearly no calories at all. It’s almost like a tic tac. Okay, that’s not true… but wouldn’t it be awesome if it was? You know what? Around this time of year people often ask me: “Petra, why each year in February you die and then come to life again in March? And I say to those people: “I dunno, but do you have some chocolate for me?” That’s exactly what happens. So yes, it’s chocolate that makes me crawl through the end of winter each year. Like, for example these chocolate pancakes with lovely whipped cream filling that I had for breakfast today. Let’s just hope that our door frame will have mercy on me and will still keep me letting out of the flat. Let’s hope… Here’s what you need if you want to commit this sweet sin too. 1. 2. Beat until just combined. 3. Cook on the first side until the edges are set and bubbles form on the surface. 4. Repeat until you’ve used all the batter. 5. 6. 7. 8. Then make yourself some lovely steaming coffee. With love, Petra

Chocolate Covered Brownie Ice Cream Sandwich Chocolate Covered Brownie Ice Cream Sandwich Brownies and Bars, Chocolate, Dessert, Frozen Desserts, Guest Posts | 66 comments I’m taking some time off to be with my family for a little while. Last year, while developing a recipe for homemade Ho-Ho’s, I accidentally made something more like a thin brownie than a cake. When Katie invited me to write this post for today, it was still cold and rainy here in the Rocky Mountains. So I turned to my food magazines for a little help, as I often do. And that became my starting point. Martha’s ice cream bar had only one cookie layer, so I wanted to make it a little different—more like an ice cream sandwich. To make them easier to dip in chocolate, I inserted wooden Dixie cup spoons, and turned them on end to set. What about you? Need another Ice Cream Sandwich Recipe? About the Author: Jaime Mormann-Richardson started Sophistimom, when she wanted to keep a record of the food she made for her family.

Dark Chocolate Raspberry Pistachio Tartlets To be frank with you, I'd really rather skip January and move on to February if I can have it my way. After the Christmas mayhem topped by a full on four course dinner the night before New Years Eve, I looked at the calendar, blinked twice, almost had a panic attack and sighed. Chinese New Year tickets home are booked and I have two weeks to get the house - including a rather unsightly room - in order before I can board my flight in peace. I'm not sure there will be time for Lunar New Year cookies this time. In any case, I think I'll play safe and not make you any promises. In the meantime though, let's forget about the pressure of the impending Gong Xi and dwell a bit more in the first few days of 2012 by talking about these little dark, dainty things filled with some of the best flavors in my books. If you've been hanging out here for awhile, you'd know that I'm not very good in keeping things light. When Meesh came to dinner last week, I made these again.

Chocolate cups Uncategorized “There’s nothing better than a good friend, except a good friend with Chocolate” Linda Grayson This is my take on ‘Hot Chocolate’. You get a cold creaminess from whipped cream, sweetness and crunch from chocolate cup, and heat from the cayenne pepper. Prepare to have your taste buds dancing to a sweet and spicy tune! I seem to be doing more social media now a days but I still enjoy baking up a storm in the kitchen. Chocolate cups. To make these chocolate cups, melt about 4 ounces to make 3 cups. I suggest using a high quality melting chocolate. Place the chocolate covered balloons on a pan covered with parchment paper. You can either let the balloon sit for 30 minutes or stick them into the fridge to harden up faster. Chocolate Mousse.Adapted from Alton Brown Ingredients 3/4 cup whipping cream 6 ounces quality semi-sweet chocolate chips 1/2 ounces espresso or strong coffee 1/2 tbsp dark rum 2 tbsp butter 1/2 tsp flavorless, granulated gelatin pinch of cayenne powder Enjoy!