In Katrina's Kitchen: Chocolate Chip Cookie Cheesecake Chocolate Chip Cookie Cheesecake Did you know that yesterday was National Chocolate Chip Cookie Day? I need to get myself a calendar and start marking these things down for next year. The recipes are simple and the method is easy. Sometimes you have to agree to disagree, right? I originally made this for my teenage brother. Chocolate Chip Cookie Cheesecake Recipe Print Save The classic no-bake cheesecake gets a makeover with a chocolate chip cookie crust Ingredients: Chocolate chip cookie dough, purchased or prepared2 8-ounce packages cream cheese, softened1/4 cup sugar1 teaspoon pure vanilla extract1 8oz tub Cool Whip or about 3/4 of a 12oz tub 1 teaspoon lemon juice (optional, to taste) Directions: Bake cookie dough into the bottom of 4 mini (6 inch) springform pans 350° for 11-15 minutes*Beat the cream cheese until smooth, then slowly add the sugar and vanilla (and lemon juice if using).Slowly beat the Cool Whip into the cream cheese mixture.Spoon filling onto cookie crust. Notes:
Two-Bite Strawberry Hand Pies This post comes to you from damply beautiful Seattle, Washington! Yes, kids, I am in Seattle for BlogHer Food 2012 and not just as an attendee, but I am speaking! I am nervous, but terribly excited, and ready to get the party started! The last month has been a CRAZY travel month for me. First, I went to Camp Blogaway, then I spent 6 days in Tokyo (expect a few Japanese themed recipes in the future – the place is life changing!) I decided to make the filling for these little pies fairly rich. Two-Bite Strawberry Hand Pies Author: Kelly Jaggers Recipe type: Dessert Cuisine: American Prep time: Cook time: Total time: Serves: 30 Begin by making the crust. To assemble the pies begin by placing a heaping ½ teaspoon of the filling into the center of 30 of the dough circles. Enjoy! © 2012, Evil Shenanigans – Baking & Cooking Blog.
Strawberry Cheesecake Parfaits We all love cheesecake, right? But it does take time and effort. You have to make the crust and bake it, then make the filling and, if you do it right, bake the cheesecake in a water bath. Brian and I had our 25th wedding anniversary last week and I cooked a special dinner. Strawberry Cheesecake Parfaits for a printable recipe, click here makes 4 large parfaits or 6 smaller ones This recipe is flexible - e.g., if you just love the graham cracker "crust" then double the amount and make more. Ingredients: 1 pound of strawberries2 tablespoons sugar, divided1/2 cup graham cracker crumbs2 tablespoons melted butter12 ounces of cream cheese, room temperature1/2 cup sour cream2/3 cup confectioners' sugar, sifted2 teaspoons Amaretto1 cup heavy creammint springs, for garnish Instructions: Slice the strawberries into a bowl and sprinkle with one tablespoon of sugar. Mix the graham cracker crumbs with the melted butter and one tablespoon of sugar. Beat cream cheese with an electric mixer until smooth.
Search results for fondant Okay, so have you seen this! This super cheater petit four recipe?! Really it is all over the web. here, and here and now I am adding a tutorial as well. Yes, you start with these: Your children will squeal! Trim them into squares, as the family waits for the bits of snacks. Get your rolled fondant out (recipe here) Okay, so take my word on this...don't use the store bought fondant, make your own. The biggest part of this tip, don't roll the pieces out like I did. If you wrap your cake and it crack, don't cry. the warmth of your fingers will make it flexible and you will be able to have a smooth edge. See, if you have a round of rolled fondant, you can form it over the cake much easier. The bottoms don't have to be perfect...right?! Color some fondant green for leaves, and pink and yellow for flowers To get the tiny flowers to adhere to your fondant topped cakes, just use a little drop of water. Are you surprised?!
No Bake Raspberry-Lemon Cheesecake Do you ever meander aimlessly through the grocery store and just toss stuff into your cart with the thought that you’ll find something creative to do with it? This pretty much happens to me all the time. Sometimes it’s a good sale that lures me in and other times it’s a new product or funky named spice that I just have to try. Last week on one of my multiple shopping trips I encountered a sale on Cool Whip. I was fresh out of chocolate graham crackers, but in need of a quick dessert to accompany a little impromptu cookout we had – so I thought I’d put the Cool Whip to good use and make a simple, fluffy, no-bake cheesecake. In about 15 minutes, you can whip up this light, fluffy no bake cheesecake dessert that’s perfect for a weeknight meal, but elegant to serve at a weekend get together. If you don’t want to make these as individual servings, check out the recipe notes on how to adapt this no bake cheesecake recipe into a whole pie. If you enjoyed this recipe, you may like...
Artist’s Palette & Paintbrush Cookies (with a special “Twist”) Happy Friday! Okay, I won’t lie: this is one of the happiest Fridays I’ve had in quite some time (and I really have had some lovely Fridays in my day!). I’ll warn you that this paragraph really has nothing to do with the artist palettes, paintbrushes, paints, or even cookies, but I feel that you should know as I sit here typing, I keep clicking back to The Pioneer Woman’s Photography website. This week she is having another one of her amazing Photo Assignments, and the theme is Food Photography…you may see where this is going! Being such a newbie food photographer and submitting among so many outstanding photographers, I’m so excited to report that 2 of my cake photos were selected by Ree to be in the running: one in yesterday’s group and another tonight. A few months back, I noticed a comment on one of my blog posts from “A Fanciful Twist.” Her artistic range is broad, including original paintings, prints, cards, dolls, jewelry, pottery, and so much more. At the Patisserie Sweet Cake
Cheesecakes in Jars I like the idea of serving little individual desserts at get togethers and these little cheesecakes do the job. People can just pick one up and go - no slicing and serving required. I made lemon pound cake parfaits in taller jars but these little cheesecakes are in the smaller 4-ounce jelly jars. The recipe calls for vanilla extract, something I never buy in the grocery store. Vanilla Bean Paste from Beanilla Cheesecakes in Jars for a printable recipe, click here makes 24 little cheesecakes. you will need 24 4-ounce regular mouth jelly jars Ingredients for the cheesecake: 2 cups graham cracker crumbs (16 whole graham crackers, ground)2 tablespoons sugar8 tablespoons butter, melted 4 8-ounce packages of cream cheese, room temperature3/4 cup sugar4 eggs, room temperature1 cup sour cream1 teaspoon vanilla extract (I used 1/4 teaspoon vanilla paste)zest of 1 lemon for the Raspberry Topping: 2 pints of fresh raspberriesstrawberry or raspberry jelly Other toppings: I used mini chocolate chips.
A Beautiful Mess 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?! 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!!!
How to Make Bagels: A User's Manual at Epicurious Making bagels at home isn't difficult or labor-intensive, but the process does take two days. Here's an overview of the basics, plus a recipe with more specific instructions. Weighing/Measuring the Ingredients Professional bakers prefer the accuracy of weighing ingredients, but if you don't have a kitchen scale, stick to volume measurements. As with all bread recipes, you may need to slightly adjust the flour or water during the mixing and kneading process. For ingredients used in small amounts, such as yeast and salt, measure with teaspoons and tablespoons instead of a scale—unless you're making an extra-large batch. Mixing & Kneading This part of bagel making involves turning a relatively low-yeast, low-hydration recipe into a stiff dough that can stand up to the rigors of boiling later. Shaping Once the bagel dough is mixed, let it rest, covered, for one hour at room temperature, then shape it. Fermentation The Float Test Boiling Baking