10 cream filled chocolate sandwich cookies, crushed
2 Tablespoon butter, melted
1 1/2 Tablespoons instant espresso coffee powder
4 packages(8 ounces each) Neufchatel cream cheese
1 1/2 cups plus 3 Tablespoon sugar
4 eggs
1 1/2 teaspoon vanilla extract
2 1/2 cups reduced fat sour cream, divided
2 Tablespoons all purpose flour
4 ounce unsweetened chocolate, melted
Chocolate covered espresso beans
The racks in the oven in center and lower oven should be preheated in500 degrees.
On the lower rack place roasting pan half filled with water. The bottom of a 9 inch springform pan with cooking spray . The butter should be mixed with the crumbs, then press this onto bottom of pan .
Into 2 teaspoons water stir in espresso powder . beat cream cheese until fluffy using an electric mixer.at high speed. The speed should be lowered to medium.
11/2 cups sugar should be added and beaten 2 minutes. Eggs should be added one at a time then vanilla. 1 cup of sour cream should be added then beat 1 minute.
Flour should be added then beat it until it is combined. Half the batter should be put in a separate bowl then add chocolate . The espresso mixture should be stirred into remaining batter.
This should be baked on the rack above p an of water 9-10 minutes or until slightly risen. Then put the temperature of the oven should be lowered to 200 degrees .
This should be baked 1 hour or until 1 hour or until center moves slightly when jiggled. Then shutoff the oven and allow cake to stand 25 minutes in oven
The remaining sugar and sour cream should b e combined then . Spread over the cheesecake then put the cheesecake in oven with door closed for 5 minutes. This should be cooled on rack.
Put in tbe refrigerator at least 8 hours or overnight . Take the sides off springform pan and decorate espresso beans.
Saturday, August 2, 2014
Friday, August 1, 2014
No bake tiramisu cheesecake
1 teaspoon unflavored gelatin
2 Tablespoonds Marsala wine
2 Tablespoons instant espresso coffee powder
2/3 cup hot water
2 packages (8ounces each) cream cheese
1 container (8 ounces) mascarpone cheese
1/2 cup plus 2 Tablespoon sugar
1/2 teaspoon vanilla extract
43 soft ladyfingers from two packages (3 ounces each)
2 ounces semisweet chocolate , grated , 2/3 cup divided1 cup heavy cream
1 cup heavy cream
Chocolate curls optional
A 9 inch by 5 inch by 3 inch loaf pans should be lined with plastic plastic wrap with 4 inches overhanging on each side.
In microwave safe bowl, the gelatin should be sprinkled over the wine, then allow to stand 5 minutes. These should be put in the microwave on HIGH in 10second intervals. Then stir after each 10 seconds in the microwave - and stir until the gelatin is dissolved.
The espresso powder should be stirred until dissolved in water. Cream cheese, mascarpone , 1/2 cup sugar and vanilla should be beaten at medium high speed until fluffy 2-3 minutes. The wine mixture should be gradually beat in at low speed . With espresso mixture brush the sides of 22 ladyfinger. These ladyfingers should be placed around the sides of pan with flat sides facingwith at sides down. Then half the cheese mixture should be spread in the pan. Sprinkle with half of chocolate . Both sides of 9 lady fingers and then put the lady fingers arranged over chocolate. Spread remaining cheese mixture on top of lady fingers then sprinkle with the chocolate left over. The remaining ladyfingers should be brushed on both sides with espresso arrange in layer over chocolate. Cover and then for at least 8 hours or overnight . Uncover cake when you decide to serve it. . The pan and wrap should be taken off.
Beat cream and remaining sugar with electric mixer until stiff. If you desire put th i s whipped cream in a pasyry bag with a large star tip. This whipped cream should be piped around edge of cake. Top with chocolate curls if you wish
2 Tablespoonds Marsala wine
2 Tablespoons instant espresso coffee powder
2/3 cup hot water
2 packages (8ounces each) cream cheese
1 container (8 ounces) mascarpone cheese
1/2 cup plus 2 Tablespoon sugar
1/2 teaspoon vanilla extract
43 soft ladyfingers from two packages (3 ounces each)
2 ounces semisweet chocolate , grated , 2/3 cup divided1 cup heavy cream
1 cup heavy cream
Chocolate curls optional
A 9 inch by 5 inch by 3 inch loaf pans should be lined with plastic plastic wrap with 4 inches overhanging on each side.
In microwave safe bowl, the gelatin should be sprinkled over the wine, then allow to stand 5 minutes. These should be put in the microwave on HIGH in 10second intervals. Then stir after each 10 seconds in the microwave - and stir until the gelatin is dissolved.
The espresso powder should be stirred until dissolved in water. Cream cheese, mascarpone , 1/2 cup sugar and vanilla should be beaten at medium high speed until fluffy 2-3 minutes. The wine mixture should be gradually beat in at low speed . With espresso mixture brush the sides of 22 ladyfinger. These ladyfingers should be placed around the sides of pan with flat sides facingwith at sides down. Then half the cheese mixture should be spread in the pan. Sprinkle with half of chocolate . Both sides of 9 lady fingers and then put the lady fingers arranged over chocolate. Spread remaining cheese mixture on top of lady fingers then sprinkle with the chocolate left over. The remaining ladyfingers should be brushed on both sides with espresso arrange in layer over chocolate. Cover and then for at least 8 hours or overnight . Uncover cake when you decide to serve it. . The pan and wrap should be taken off.
Beat cream and remaining sugar with electric mixer until stiff. If you desire put th i s whipped cream in a pasyry bag with a large star tip. This whipped cream should be piped around edge of cake. Top with chocolate curls if you wish
Cheesecake brownies
BROWNIES
1 1/3 cups all purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
3/4 cup butter or margarine
4 ounce unsweetened chocolate, chopped
2 cups sugar
4 eggs
2 teaspoon vanilla extract
CHEESECAKE TOPPING
2 packages (8 ounces each) cream cheese
1 cup sugar
3 eggs
2 teaspoons vanilla extract
Oven should be preheated to 325 degrees. A 13 inch by 19 inch baking pan should be lined with foil being sure to use enough foil to overhang sides by 2 inches over the size, then coat it with cooking spray.
BROWNIE Baking powder, salt and flour then this should be should be mixed then saved. The pot should be over medium heat while frequently stirring until smooth then add the sugar, then put eggs one at a time, then after the eggs add vanilla. Then the flour mixture you saved should be added stirring until it becomes smooth. Then this smooth mixture should be spread in pan
TOPPING
At medium high speed the cream cheese and sugar should be beaten until fluffy about 2-3 minutes . The mixture shoukd be poured over batter in pan Bake 55-60 minutes or until when a toothpick inserted in center comes out with mioist crumbs clinging on it.
On a rack cool in pan 20 minutes . The brownies should be lifted using the foil hanging over side. Cool on rack
1 1/3 cups all purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
3/4 cup butter or margarine
4 ounce unsweetened chocolate, chopped
2 cups sugar
4 eggs
2 teaspoon vanilla extract
CHEESECAKE TOPPING
2 packages (8 ounces each) cream cheese
1 cup sugar
3 eggs
2 teaspoons vanilla extract
Oven should be preheated to 325 degrees. A 13 inch by 19 inch baking pan should be lined with foil being sure to use enough foil to overhang sides by 2 inches over the size, then coat it with cooking spray.
BROWNIE Baking powder, salt and flour then this should be should be mixed then saved. The pot should be over medium heat while frequently stirring until smooth then add the sugar, then put eggs one at a time, then after the eggs add vanilla. Then the flour mixture you saved should be added stirring until it becomes smooth. Then this smooth mixture should be spread in pan
TOPPING
At medium high speed the cream cheese and sugar should be beaten until fluffy about 2-3 minutes . The mixture shoukd be poured over batter in pan Bake 55-60 minutes or until when a toothpick inserted in center comes out with mioist crumbs clinging on it.
On a rack cool in pan 20 minutes . The brownies should be lifted using the foil hanging over side. Cool on rack
Sunday, May 5, 2013
Strawberry ice cream
4 cups finely chopped fresh strawberries, divided
1/2 cup sugar divided
2 cups whipping cream
1 cup whole milk
4to5 large egg yolks
1/4 teaspoon vanilla extract
pinch of salt
pink liquid food coloring optional
1 1/2 cups strawberry and 1/2 cup sugar should be combined in a saucepan over medium heat. Cook until sugar dissolves and strawberries soften, stirring once in a while, about 5 ot 6 minutes.Add Cream and milk. Bring to a simmer over medium heat, stirring occasionally , but do not bring to a boil.
Whisk together egg yolks and remaining 1/4 cup sugar in medium bowl Pour 1/4 hot milk mixture into yolk mixture pouring slowly whisking all the time.Put the egg mixture to the remaining hot milk in the saucepan, stirring constantly and cook until mixture thickens and coats the back of a wooden spoon, about 6 minutes. Stir in vanilla and salt, add a few drops of food coloring, if you are going to use it until you get it the color you want it. Refrigerate until chilled . Pour into an icecream maker and process according to the instructions that came with your ice cream maker. Stir in remaining 1 1/2 cups strawberries and freeze until firm or overnight.
1/2 cup sugar divided
2 cups whipping cream
1 cup whole milk
4to5 large egg yolks
1/4 teaspoon vanilla extract
pinch of salt
pink liquid food coloring optional
1 1/2 cups strawberry and 1/2 cup sugar should be combined in a saucepan over medium heat. Cook until sugar dissolves and strawberries soften, stirring once in a while, about 5 ot 6 minutes.Add Cream and milk. Bring to a simmer over medium heat, stirring occasionally , but do not bring to a boil.
Whisk together egg yolks and remaining 1/4 cup sugar in medium bowl Pour 1/4 hot milk mixture into yolk mixture pouring slowly whisking all the time.Put the egg mixture to the remaining hot milk in the saucepan, stirring constantly and cook until mixture thickens and coats the back of a wooden spoon, about 6 minutes. Stir in vanilla and salt, add a few drops of food coloring, if you are going to use it until you get it the color you want it. Refrigerate until chilled . Pour into an icecream maker and process according to the instructions that came with your ice cream maker. Stir in remaining 1 1/2 cups strawberries and freeze until firm or overnight.
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