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. 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!!! I stored my stuffed strawberries in the fridge although I find they taste best the day,or second after, they are made.
Mostly Sweet…. Whisk the flour, ginger, baking soda, cinnamon, allspice, mustard, salt and black pepper together in a medium bowl. Beat the butter and the sugars with a hand mixer electric mixer on medium-high until light and fluffy, about 2 minutes. Scrape down the sides of the bowl. Add the egg yolk and vanilla and beat on medium speed until just incorporated, about 20 seconds. Add the molasses and ginger preserves and continue beating until the batter is an even light brown color, 30 seconds more. Add the dry ingredients all at once, beating slowly to make a soft, smooth dough. Put about 1/2 cup sugar in a small bowl. Preheat oven to 375 degrees F. Bake until the top is crackly, and the insides peeking out through are dark and moist but not raw, about 15 to 20 minutes. Serve or store in a tightly sealed container for up to 3 weeks.
Grand Gold Lime Curd Filled Cupcakes–The Secret Recipe Club For Cupcakes: Preheat oven to 350 degrees F. Insert paper liners in 12 muffin cups. In large bowl, using an electric mixer, beat butter, 1 1/2 cups sugar, and 3 teaspoons orange peel until blended, then beat until fluffy and pale yellow. Add eggs, one at a time, beating to blend after each egg. Beat in half of flour. To fill the cupcakes with lime curd (I put mine in a piping bag) gently angle your knife and cut a circle out of the middle of the cupcake. For Icing: In stand mixer bowl, blend sugar, cream cheese, lime juice, lime peel, and vanilla; then pulse. *If you cannot find self-rising flour you can use all purpose flour and add 1 1/2 teaspoons baking powder and 1/2 teaspoon salt per cup of flour. Homemade bagel recipe. Make great handrolled water bagels, it's as easy as baking a loaf of bread! I've made a lot of bagels in my time. I owned a bagel restaurant for years, and you would find me every bleary eyed morning kneading the dough and hand rolling all the fresh bagels for the day. I've since gotten out of the bagel game (Yay sleep!) People think that making outstanding bagels at home is really difficult, but it's really no harder than making a loaf of bread...and can be done within about an hour. Don't be discouraged if your bagels look at bit funny at first, you'll get the hang of it in no time, and those curiously shaped bagels will still beat supermarket bagels hands down. What makes a bagel different from other breads is the two stage cooking process. Homemade bagel recipe 4 cups bread flour 1 Tbls sugar 1 1/2 tsps salt 1 Tbls vegetable oil 2 tsps instant yeast 1-1/4- 1-1/2 cups of warm water. Mix all the ingredients in a bowl. Plop the dough down onto the counter, and knead for about ten minutes, or until the dough is uniform and smooth. Pre heat your oven to 425.
Mollie Katzen Online From The Heart of the Plate: Vegetarian Recipes for a New Generation 6 servings Let your rice and beans put on their Christmas outfit, and you can serve this fun arrangement at your bigger holiday feasts and/or to keep the spirit going for lighter suppers in between. • There are several kinds of whole grain red rice available in natural groceries and gourmet shops—and online. •Wehani rice is a ruddy basmati iteration, developed by the Lundberg family; named for brothers Wendell, Eldon, Homer, Albert, and Harlan Lundberg. • Bhutanese red rice is exported from Bhutan in the Himalayas. • Cranberries need to be sweetened, even if just minimally, in order to be palatable. • The large skillet might seem oversized at first, when you are cooking just the onion and cranberries, but you will need the space to accommodate the cooked rice. • Not only is it okay to make this rice ahead and reheat it, it’s actually better that way.
15 Minutes to Fame – Gnocchi for Beginners. And for Braggarts. May 19th, 2009 I just don’t know where to start. Sometimes a proper introduction to a recipe is so far out of reach & the spark just won’t catch – not so today. First things first, and most importantly: These gnocchi are heaven in a bowl… velvet-like cushions to your bite… a revelation to your tongue… I could go on and on and on. This is why I chose this recipe for a little cooking get-together in our kitchen two weeks ago, my ulterior motive: could I convince my friend Ulrike to take home this recipe and give it a shot herself? Armed with a new serving of confidence I called my friend Hande in Rome the other day. Meanwhile she and her husband not only called to report back – Hande was totally delighted with her gnocchi results and couldn’t stop raving – she made them in less then 10 (!) Hande on these gnocchi and the perfect wine: Oh, Nicky makes it sound as if it was a piece of cake selling me the idea of making my own gnocchi – you should know: I don’t do doughs. Ingredients (for 2):
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