Thursday, September 30, 2010
Wednesday, September 29, 2010
Tuesday, September 28, 2010
Monday, September 27, 2010
Sunday, September 26, 2010
Saturday, September 25, 2010
For the crust:
23 Oreo cookies
2 tbsp. unsalted butter, melted
For the cheesecake:
12 oz. cream cheese, at room temperature
6 T. sugar
6 T. sour cream, at room temperature
½ tsp. vanilla extract
¼ tsp. salt
1 large egg plus 1 egg yolk
12 Oreo cookies, roughly chopped
Preheat the oven to 325˚ F. Line an 8 x 8-inch baking dish with NONSTICK foil. To make the crust, place the Oreos in the bowl of a food processor. Process until the cookies are finely ground. Add in the melted butter and pulse until the cookie crumbs are moistened. Transfer the mixture to the prepared baking pan. Press the crumbs into an even layer over the bottom of the pan. Bake the crust for 10 minutes, then set aside and prepare the filling while maintaining the oven temperature.
To make the filling, add the cream cheese to the bowl of an electric mixer fitted with the paddle attachment. Beat on medium-high speed until light and smooth, about 2 minutes. Mix in the sugar until well combined. Blend in the sour cream, vanilla and salt. Beat in the egg and egg yolk. Stir in the chopped Oreos.
Pour the cheesecake batter over the prepared crust, smoothing the top with a spatula. Bake for about 40 minutes, until the cheesecake is set around the edges but slightly wobbly in the center. Transfer the pan to a wire rack and let cool about 1 hour to room temperature. Cover the pan and refrigerate until well chilled, about 3 hours.
To cut the bars, pull the cake from the pan by lifting the foil up out of the pan. Place on a cutting board, peel away the foil, and slice into bars. Keep refrigerated until ready to serve.
Friday, September 24, 2010
3 c flour
1/2 Tablespoon baking powder
1 cup sugar
2 sticks butter
2 Tablespoons milk
1 tsp vanilla extract
ELECTRIC MIX BUTTER & SUGAR. ADD EGG, MILK, VANILLA. ADD FLOUR & BAKING POWDER. PAT INTO DISK. CHILL 1 HOUR. PREHEAT OVEN TO 350. ROLL DOUGH ON FLOURED BOARD TO DESIRED THICKNESS. I MAKE THEM THICKER IF CREATING COOKIE POPS. CUT SHAPES AND INSERT OVEN SAFE COOKIE POP STICKS. BAKE 12-15 MINUTES DEPENDING ON SIZE OF COOKIE. IF SMALLER, CHECK THEM EARLIER. LET COOL ON SHEETS.
- 1 pound confectioners' sugar
- 3 tablespoons meringue powder
- Scant 1/2 cup water
- Beat ingredients in a mixer bowl on low speed until smooth, about 7 minutes. If icing is too thick, add more water; if too thin, beat 2 to 3 minutes more.
Thursday, September 23, 2010
Wednesday, September 22, 2010
4T butter, divided
12 oreos-finely crushed -i used food processor-can also put in a ziploc bag and let kids whack with rolling pin! LOL
2T. raspberry jam (i eyeballed this part and didn't measure exactly)
1/2c. heavy cream, divided
6 ounces white chocolate
6 ounces semisweet chocolate
decorations (sprinkles, pearls, crushed Halloween candy leftover-whatever u like)
1. Line a muffin tin with 12 paper liners
2. Melt 2T butter and mix with the oreo crumbs. Press into the bottoms of 12 cupcake liners. Ad 1/4tsp. jam in the center of each bottom. Chill in fridge while doing the next step.
3. Melt in microwave: the white chocolate, 1/4c. cream, 1T. butter. Spoon on top of the jam and freeze tray 10 minutes.
4. Melt the semisweet chocolate, rest of the cream and the last T. butter in the microwave. Spoon over the white chocolate layer. Top with sprinkles or candies or both. Refrigerate an hour. Eat up!
2 tbsp. milk
1/4 c. sugar
3/4 c. butter, softened
2 tsp. vanilla
2 c. all-purpose flour
1/4 tsp. salt
3 1/2 oz. tube almond paste
Tuesday, September 21, 2010
Monday, September 20, 2010
1/4 tsp. salt
1 tsp. vanilla
1/3c. unsweetened cocoa
1/2 tsp. baking soda
1 bag peanut butter chips
In a mixer, beat the butter, sugar, salt and vanilla. Add the cocoa, egg, flour, soda. Stir in the chips. (I eyeballed the chips and added almost the whole bag-add to your liking!) This is a sturdy cookie and can also hold chocolate chips and/or nuts. Add what you like!!! Scoop large scoops (approx 4T dough each) onto parchment lined cookie sheets and bake at 350 for about 14 minutes. (watch first batch for baking time depending on cookie size/oven) Hope you love them as much as we did! (This does not make a huge batch...if you want a LOT...double the recipe!)
Sunday, September 19, 2010
RESEARCH THE RESTAURANTS NEAR THEIR NEW HOUSE AND PURCHASE GIFT CERTIFICATES FROM SEVERAL OF THEM.
LABEL EACH COOKIE WITH THE NAME OF A CHOSE RESTAURANT AND THE PHONE NUMBER FOR TAKE OUT.
DISPLAY THE COOKIE POPS IN A HOUSE THEMED HOLDER WITH THE GIFT CERTIFICATES ATTACHED TO STICKS, TOO!!!
Friday, September 17, 2010
Thursday, September 16, 2010
Wednesday, September 15, 2010
Sunday, September 12, 2010
Saturday, September 11, 2010
1 cup (100 gr) powdered sugar
½ cup powdered almonds (about 2 ounces, 50 gr, sliced almonds, pulverized)
3 tablespoons (25 gr) unsweetened Dutch-process cocoa powder
2 large egg whites, at room temperature
5 tablespoons (65 gr) granulated sugar
½ cup (125 ml) heavy cream
2 teaspoons light corn syrup
4 ounces (120 gr) bittersweet or semisweet chocolate, finely chopped
1 tablespoon (15 gr) butter, cut into small pieces
Preheat oven to 350º F (180º C).
Line two baking sheets with parchment paper and have a pastry bag with a plain tip (about 1/2-inch, 2 cm) ready.
Grind together the powdered sugar with the almond powder and cocoa so there are no lumps; use a blender or food processor since almond meal that you buy isn’t quite fine enough.
In the bowl of a standing electric mixer, beat the egg whites until they begin to rise and hold their shape. While whipping, beat in the granulated sugar until very stiff and firm, about 2 minutes.
Carefully fold the dry ingredients, in two batches, into the beaten egg whites with a flexible rubber spatula. When the mixture is just smooth and there are no streaks of egg white, stop folding and scrape the batter into the pastry bag (standing the bag in a tall glass helps if you’re alone).
Pipe the batter on the parchment-lined baking sheets in 1-inch (3 cm) circles (about 1 tablespoon each of batter), evenly spaced one-inch (3 cm) apart.
Rap the baking sheet a few times firmly on the counter top to flatten the macarons, then bake them for 15-18 minutes. Let cool completely then remove from baking sheet.
To make the chocolate filling:
Heat the cream in a small saucepan with the corn syrup. When the cream just begins to boil at the edges, remove from heat and add the chopped chocolate. Let sit one minute, then stir until smooth. Stir in the pieces of butter. Let cool completely before using.
RECIPE FROM DAVID LEBOVITZ
Tuesday, September 7, 2010
Happy First Day of Kindergarten to My Nephew! xoxo
MAKE YOUR FAVORITE SUGAR COOKIES AND BAKE INTO SQUARES. DECORATE WITH ROYAL ICING AND LET HARDEN. OUTLINE A DIFFERENT LETTER ON EACH COOKIE WITH ROYAL ICING, FILL IN WITH ICING AND ADD SPRINKLES. LET DRY OVER NIGHT.