Saturday, November 29, 2014
Thursday, November 27, 2014
Saturday, November 22, 2014
Tuesday, November 18, 2014
Snickers Cheesecake
Ingredients
Crust
2 cups Oreo crumbs
4 tbsp butter, melted
Cheesecake filling
24 ounces packages of cream cheese, room temperature (three 8 ounce packages)
1 cup sugar
2 tbsp flour
4 eggs, room temperature
1 cup sour cream
1 1/2 tsp vanilla extract
30-35 mini snickers bars, chopped
1/4 cup chocolate sauce
1/4 cup caramel sauce
Topping
Whipped cream (recipe)
additional chocolate sauce
additional caramel sauce
additional chopped mini Snickers
Instructions
Crust
1. Heat oven to 325 degrees.
2. In a small bowl, combine crust ingredients and mix well.
3. Press mixture into the bottom and up the sides of a 9-inch springform pan with parchment paper in the bottom.
4. Bake crust for 10 minutes then remove.
5. Cover the outsides of the pan with aluminum foil so that water from the water bath cannot get in, and set aside.
Cheesecake filling
1. Reduce oven to 300 degrees.
2. In a large bowl, blend the cream cheese, sugar and flour with an electric mixer until combined (Use low speed to keep less air from getting into the batter, which can cause cracks). Scrape down the sides of the bowl.
3. Add eggs one at a time, beating slowly and scraping the sides of the bowl after each addition.
4. Add the sour cream and vanilla extract. Beat on low speed until well combined.
5. Gently stir in the chopped Snickers.
6. Add about half of the filling to the springform pan.
7. Pour the chocolate and caramel sauce on top of the filling. Then, use an offset spatula to swirl the sauces into the filling.
7. Pour the remaining cheesecake filling into the pan and again use the offset spatula to swirl around the chocolate and caramel sauces.
8. Drop the cheesecake on the counter a few times to release air bubbles that can cause cracks.
9. Place springform pan inside another pan. Fill outside pan with enough warm water to go about halfway up the sides of the springform pan. The water should not go above the top edge of the aluminum foil on the springform pan.
10. Bake for 1 hour and 35-40 minutes.
11. Turn off heat and leave cheesecake in oven with door closed for 20 minutes.
12. Crack oven door and leave the cheesecake in the oven for another 20 minutes or until set. This cooling process helps the cheesecake cool slowly to prevent cracks.
13. Remove cheesecake from oven and chill.
14. Remove springform pan sides from cheesecake and top with additional chocolate and caramel sauce, chopped mini Snickers and whipped cream.
Crust
2 cups Oreo crumbs
4 tbsp butter, melted
Cheesecake filling
24 ounces packages of cream cheese, room temperature (three 8 ounce packages)
1 cup sugar
2 tbsp flour
4 eggs, room temperature
1 cup sour cream
1 1/2 tsp vanilla extract
30-35 mini snickers bars, chopped
1/4 cup chocolate sauce1/4 cup caramel sauce
Topping
Whipped cream (recipe)
additional chocolate sauce
additional caramel sauce
additional chopped mini Snickers
Instructions
Crust
1. Heat oven to 325 degrees.
2. In a small bowl, combine crust ingredients and mix well.
3. Press mixture into the bottom and up the sides of a 9-inch springform pan with parchment paper in the bottom.
4. Bake crust for 10 minutes then remove.
5. Cover the outsides of the pan with aluminum foil so that water from the water bath cannot get in, and set aside.
Cheesecake filling
1. Reduce oven to 300 degrees.
2. In a large bowl, blend the cream cheese, sugar and flour with an electric mixer until combined (Use low speed to keep less air from getting into the batter, which can cause cracks). Scrape down the sides of the bowl.
3. Add eggs one at a time, beating slowly and scraping the sides of the bowl after each addition.
4. Add the sour cream and vanilla extract. Beat on low speed until well combined.
5. Gently stir in the chopped Snickers.
6. Add about half of the filling to the springform pan.
7. Pour the chocolate and caramel sauce on top of the filling. Then, use an offset spatula to swirl the sauces into the filling.
7. Pour the remaining cheesecake filling into the pan and again use the offset spatula to swirl around the chocolate and caramel sauces.
8. Drop the cheesecake on the counter a few times to release air bubbles that can cause cracks.
9. Place springform pan inside another pan. Fill outside pan with enough warm water to go about halfway up the sides of the springform pan. The water should not go above the top edge of the aluminum foil on the springform pan.
10. Bake for 1 hour and 35-40 minutes.
11. Turn off heat and leave cheesecake in oven with door closed for 20 minutes.
12. Crack oven door and leave the cheesecake in the oven for another 20 minutes or until set. This cooling process helps the cheesecake cool slowly to prevent cracks.
13. Remove cheesecake from oven and chill.
14. Remove springform pan sides from cheesecake and top with additional chocolate and caramel sauce, chopped mini Snickers and whipped cream.
Monday, November 17, 2014
Saturday, November 15, 2014
Friday, November 14, 2014
Wednesday, November 5, 2014
Sunday, November 2, 2014
Cinnamon Sugar Swirl Cupcakes
Yield: makes 14 cupcakes
Cupcakes
1 2/3 cups all purpose flour
1 cup sugar
1 1/2 tsp cinnamon
1/4 tsp baking soda
1 tsp baking powder
3/4 cup butter, room temperature
3 egg whites
2 tsp vanilla extract
1/2 cup sour cream
1/2 cup milk
1 and 1/2 tbsp ground cinnamon
1/4 cup sugar
Cinnamon Sugar Frosting
1/2 cup butter
1/2 cup shortening
4 cups powdered sugar
2 1/2 tsp cinnamon
3/4 tsp vanilla extract
1-2 tbsp water or milk
Instructions
1. Preheat oven to 350 degrees.
2. Whisk together flour, sugar, cinnamon, baking soda and baking powder in a large mixing bowl.
3. Add butter, egg whites, vanilla, sour cream and milk and mix on medium speed until smooth.
4. Combine cinnamon and sugar in a small bowl.
5. Add cupcake liners to cupcake pan.
6. Place 1 tablespoon of batter into each cupcake liner, spread evenly.
7. Sprinkle 1/4 tsp of cinnamon sugar onto batter.
8. Repeat steps 6 and 7.
9. Add one more large tablespoon of batter to each cupcake liner.
10. Sprinkle a bit of cinnamon sugar on top of each cupcake if you want. Liners should be about half full.
11. Bake for 16-18 minutes, or until a toothpick comes out with a few crumbs
12. Allow to cool for 1 minute, then remove to cooling rack to finish cooling.
13. To make the icing, beat the shortening and butter until smooth.
14. Slowly add 3 cups of powdered sugar. Mix until combined.
15. Mix in the cinnamon, vanilla extract and 1 tbsp water.
16. Add the rest of the powdered sugar and mix until smooth. Add more water to get the right consistency, then ice the cupcakes.
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