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Toffee Crunch Caramel Cheesecake Photo at Epicurious

Toffee Crunch Caramel Cheesecake Photo at Epicurious
photo by Mark Thomas yield Makes 10 to 12 servings "Each year we receive hundreds of reader requests for recipes from restaurants around the world. At the restaurant, this is served with roasted pears. Gingersnap crust: Nonstick vegetable oil spray 1 1/2 cups ground gingersnap cookies (about 7 1/4 ounces) 5 tablespoons unsalted butter, melted 2 tablespoons (packed) golden brown sugar Cheesecake: 4 8-ounce packages cream cheese, room temperature 1 cup (packed) golden brown sugar 2 tablespoons (1/4 stick) butter, melted 5 large eggs 1 teaspoon vanilla extract Caramel topping 1 1/2 cups sugar 1/4 cup water 1/2 teaspoon fresh lemon juice 1 cup heavy whipping cream Preparation For gingersnap crust: Preheat oven to 350°F. For cheesecake: Beat cream cheese and sugar in large bowl until smooth. For caramel topping: Stir sugar, water, and lemon juice in large saucepan over medium heat until sugar dissolves. Spoon caramel over top of cake just to edges (do not allow caramel to drip down sides). Related:  Dessert

Crack Pie Recipe at Epicurious.com photo by Christopher Griffith yield Makes 10 to 12 servings active time 40 minutes total time 15 hours (includes baking, cooling, and chilling time) Anyone who has taken a bite of this Milk Bar best seller immediately knows the reason for the sassy name. Once you start eating this rich, salty-sweet pie with its oat cookie crust, you won't be able to stop. Preparation For oat cookie crust: Preheat oven to 350°F. Using hands, crumble oat cookie into large bowl; add 3 tablespoons butter and 1 1/2 tablespoons brown sugar. For filling: Position rack in center of oven and preheat to 350°F. Sift powdered sugar lightly over top of pie.

Red Velvet Cheesecake & 17 and Baking August 11, 2011 at 6:07 pm Red Velvet cake, a layer of cheesecake, and cream cheese frosting. August makes me think of peach skin against my lips, of yellowing grass, and inevitably of the coming school year. I remember exactly where I was last August – the kitchen. This summer, though, I haven’t spent much time baking. A year ago, I remember standing with my dad in the kitchen. I wasn’t sure what he meant. He shrugged a little and said, “You never know. “Never going to happen.” Now I can’t get it out of my mind. I didn’t spend as much time with my parents this summer as I expected, or as I would have liked. This semester I’m going to Europe, where baking opportunities will be even scarcer than they were in Boston. But I am more than my insecurities. D- is a new friend, but already a good one, and his first visit to Seattle is wrapping up in a few days. This week I rediscovered the process of finding The One. The thrill! I never lost the passion. [Too hot to bake? Assembling the cake.

Ultimate Chocolate Chip Cookie n’ Oreo Fudge Brownie Bar On Wednesday, I wondered what would happen if you combined Oreo Stuffed Chocolate Chip Cookies with Oreo Stuffed Brownies. On Thursday I found out. And on Friday… I had this. This beautiful, ridiculous, indulgent, outrageous, illegal in 48 states, totally wonderful ultimate layered cookie and brownie treat. It is without a doubt, completely and utterly insane. But I mean that in a good way. These dangerously decadent chocolate chip cookie ‘n brownie bars combine the best of a gooey chocolate chip cookie, warm fudgy brownie, and an extra sweet double stuffed Oreo. All you need is a basic chocolate chip cookie recipe (using a little less flour than you normally would), some double stuffed Oreos, a family-sized brownie mix for a 9×13 pan, and some hot fudge chocolate topping for good measure. Line a 9×13 baking dish with foil or parchment paper and spray with cooking spray. Whip up your cookie dough and spread it in the bottom of the pan. Cover with Oreos… Oh, baby. Who wants cookies? Directions:

Cheesecake Recipes - Easy Cheesecake Recipes at WomansDay.com Whipped, mixed, baked or frozen, at one point or another, most of us have lingered in our love affair with cheesecake. Here, we have 15 suggestions that might pull you back into a dangerous remission, glistening in all their creamy glory. We've got something for everyone, from raspberry-swirled to peanut butter-flavored; from no-bake fruitcake to bite-size bars; from tiramisu to pie. Go ahead—but don't say we didn't warn you. Recipes: Caramel Macchiato Cheesecake Mocha Cheesecake Bars Layered Pumpkin Cheesecake Orange-Chocolate-Swirl Cheesecake Bars Brownie Cheesecake Mini Peanut Butter Cheesecakes Tiramisu Cheesecake Triple Chocolate Cheesecake Almond Cheesecake with Three Sauces No-Bake Berry-Orange Cheesecake Pie Raspberry Cheesecake Bars Cappuccino Cheesecake Cherry Cheesecake Pie Mango, Lime, and Ginger Cheesecake Lemon Cheesecake

New Orleans Bread Pudding with Bourbon Sauce, How To Make Bread Pudding, Bread Pudding Recipe, Pudding Recipes This recipe is from my first cookbook called What's Cooking America. This wonderful bread pudding always brings back memories of my visits to New Orleans. New Orleans Bread Pudding with Bourbon Sauce Recipe Type: Dessert, Puddings, Bread Pudding, Bourbon (Whiskey) Cuisine: Cajun/Creole Yields: 8 to 10 servings Prep time: 15 min Cook time: 50 min Ingredients: 1 large loaf French bread (approximately 14 to 16 ounces) 4 cups milk 3 eggs lightly beaten 2 cups granulated sugar 2 tablespoons pure vanilla extract 1/4 teaspoon allspice 1/4 to 1/2 teaspoon ground cinnamon 1 cup raisins 3 tablespoons butter, melted Bourbon Sauce (see recipe below) Preparation: Tear or cut French bread into 1-inch pieces (about 6 to 7 cups); place in a large bowl. Preheat oven to 350 degrees F. When ready to bake, pour melted butter into a 13x9-inch baking pan or dish. Pour bread pudding mixture into prepared pan or dish. To serve, cut into squares and put into individual serving dishes. Serve with warm Bourbon Sauce.

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! 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!!!

Irish Car Bomb Cupcakes Kiss me, I made Irish Car Bomb Cupcakes. I made these cupcakes for NYE with my friend Ellen, and I have been saving them until now. Clearly they are the perfect cupcake for St. Patrick's day. This cupcake is an Irish Car Bomb in cupcake form. A Guinness chocolate cake, filled with a Jameson Chocolate Ganache and then topped with a Bailey's Irish Cream Buttercream. Irish Car Bomb Cupcakes Makes 20 to 24 cupcakes For the Guinness Chocolate Cupcakes 1 cup stout (such as Guinness) 1 cup (2 sticks) unsalted butter 3/4 cup unsweetened cocoa powder (preferably Dutch-process) 2 cups all purpose flour 2 cups sugar 1 1/2 teaspoons baking soda 3/4 teaspoon salt 2 large eggs 2/3 cup sour cream Ganache Filling 8 ounces bittersweet chocolate 2/3 cup heavy cream 2 tablespoons butter, room temperature 2 tablespoons Irish whiskey Baileys Frosting 4 1/2 cups powdered sugar 1 1/2 sticks unsalted butter, at room temperatue 4 - 6 tablespoons Baileys Irish Cream pinch of salt Make the cupcakes: Preheat oven to 350°F.

Chocolate Chip Cookie Dough Cheesecake - StumbleUpon 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:

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! 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. Milk is, in fact, an essential component to enjoying these amazing cookies. Author: The Crepes of Wrath Prep time:

Popsicles! Not to sound full of myself, but I’m pretty sure this is the be all, end all of popsicle roundups. There’s a little something for everyone: the foodies, the purists, the ones who prefer frozen yogurt, the ones who prefer a little alcohol, everyone. Tweny-five options to be exact. Click on the photo to be taken to the recipe. All photos and recipes copyright of their respective source unless otherwise noted. Caramel Brownie Cheesecake This is a monkeyhead concoction so please don’t be disappointed with me that it’s not 100% homemade. Sometimes as a mom you have to go with your childrens ideas in order to lift their creative wings. Monkey One loves cheesecake and caramel, Monkey Two has a passion for brownies you put the two of these knuckleheads together and look at what they come up with… Caramel Brownie Cheesecake. You gotta love the way these boys think. M2 loves his brownie mix above because while I’m at work he can whip up a batch with my surfer and feel like he has stepped out of his sous chef role into the postion of head honcho. While the boys made the brownie mix I lined a springform pan with parchment paper. Once the brownie mix was in the oven we moved on to making Jamie’s caramel. In a heavy saucepan stir together the sugar, syrup and water until the sugar is completely moistened. Stirring constantly over medium heat until the sugar dissolves and the syrup is bubbling. Stir in the butter and salt. Voila!

Watermelon and Cilantro Sorbet © Jaymi HeimbuchPhotos by Jaymi Heimbuch Call me weird, but I enjoy frozen desserts more in the winter than I do during the summer. And after developing this Watermelon and Tomato Gazpacho recipe, I was excited to mix up watermelon and cilantro again. Enjoy this sorbet with some champagne. 6 cups fresh watermelon1/4 cup cilantro, finely chopped 1. Carefully cut your watermelon in half. © Jaymi Heimbuch 2. 3. 4. 5. 6. 7. 8. 9. I guess this dessert is more accurately called a Granita. A Granita is made just like a Sorbet but by hand. Visit the Green Wine Guide for more vegetarian recipes and wine pairings.

Raw chocolate pistachio gelato I’ve dreamt about visiting the Cinque Terre for years – since before Thom ignited my love for travel and long before I had enough money in a savings account to do so. There was something about the area’s rolling hills and colorful coastal villages that caught my eye and put it at the very top of my bucket list. And now, here I am with my favorite person – in Vernazza – nestled right in the heart of it all. We’re renting a kitchenless apartment without a television or connection to the internet (and only enough hot water for two five minute showers), but I’m embracing it and using it as an opportunity to disconnect from the world and to try to know myself better. I think it’s a good thing – every once in a while – to be without wifi or any other sort of technological distraction, and to be forced to sit here with our wild thoughts and our beating hearts and take in the almost overwhelming stillness of a place. Notes: There’s a lot of fat in this recipe.

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