Tag Archives: tasty

Cooking Tuesday: Snickers Cheesecake

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I think I may have found the most delicious dessert on this earth: Snickers Cheesecake. And yes, it is as good as it sounds, trust me. Only writing about it and it makes my mouth water.
What you need:
Crust:
24 chocolate sandwich cookies (such as Oreos) $
4 tablespoons unsalted butter, melted
Filling:
3 8-oz. packages cream cheese, at room temperature $
3/4 cup sugar
3 large eggs, at room temperature $
2 teaspoons vanilla extract
1 teaspoon lemon juice
1 tablespoon cornstarch
3 regular-size Snickers bars, cut into 1/4-inch slices $
1/4 cup caramel sauce, optional
1/4 cup chopped roasted and salted peanuts, optional

What to do:
1. Make crust: Preheat oven to 350ΒΊF. Mist a 9-inch springform pan with cooking spray. Wrap bottom and sides with 2 large foil pieces. Pulse cookies in a food processor until crushed. Pulse in butter. Press into an even layer in pan. Bake until firm, 8 to 10 minutes. Let cool.
2. Make filling: Place a roasting pan filled with 1 inch hot water on oven’s center rack. Beat cream cheese until smooth. Add sugar; beat for 1 minute. Beat in eggs. Scrape down sides and bottom of bowl. Beat in vanilla, lemon juice and cornstarch.
3. Sprinkle Snickers over crust. Pour batter into pan; place in water bath. Bake until cake is set around edges but still jiggles in center, about 55 minutes.
4. Remove cake from roasting pan; remove foil. Place cake on a rack to cool. Cover and chill until firm, 4 hours or up to 1 day. When ready to serve, drizzle top with caramel sauce and top with chopped peanuts, if desired.
recipe taken from here

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Cooking Tuesday: Fortune cookie

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Because it has been New Years, we all need o believe that the year that comes will bring us joy and everything we wish for. And to bring more fun into that, I give you the….Fortune cookies!!
Basically, like those you buy at Chinese Restaurants πŸ™‚

What you need:

1 egg white

1/8 teaspoon vanilla extract

1 pinch salt

1/4 cup unbleached all-purpose flour

1/4 cup white sugar

What to do:
Preheat oven to 400 degrees F. Butter a cookie sheet. Write fortunes on strips of paper about 4 inches long and 1/2 inch wide. Generously grease 2 cookie sheets.
Mix the egg white and vanilla until foamy but not stiff. Sift the flour, salt, and sugar and blend into the egg white mixture.
Place teaspoonfuls of the batter at least 4 inches apart on one of the prepared cookie sheets. Tilt the sheet to move the batter into round shapes about 3 inches in diameter. Be careful to make batter as round and even as possible. Do not make too many, because the cookie have to be really hot to form them and once they cool it is too late. Start with 2 or 3 to a sheet and see how many you can do.
Bake for 5 minutes or until cookie has turned a golden color 1/2 inch wide around the outer edge of the circle. The center will remain pale. While one sheet is baking, prepare the other.
Remove from oven and quickly move cookie with a wide spatula and place upside down on a wooden board. Quickly place the fortune on the cookie, close to the middle and fold the cookie in half. Place the folded edge across the rim of a measuring cup and pull the pointed edges down, one on the inside of the cup and one on the outside. Place folded cookies into the cups of a muffin tin or egg carton to hold their shape until firm.

Go do it, and enjoooy!!

Take from here

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Cooking Tuesday: Christmas special gingerbread

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Because this is a special Tuesday, I bring you a special recipe. In order to mantain the Christmas spirit a little longer I give you: The Christmas gingerbreaaaad.

What you need:
340g plain flour
4oz softened butter/margarine
100g soft brown sugar
190g golden syrup
2 teaspoons ground ginger
1 teaspoon bicarbonate of soda

What to do:

1.
Preheat the oven to 190 degrees C (375 Fahrenheit).
2.
In a bowl, beat together the sugar and butter/marg using electric beaters until light and creamy.
3.
Add the golden syrup and sift in the flour, ginger and bicarbonate of soda.
4.
Mix until a rough crumb begins to form then work the mixture into a smooth dough using your hands.
5.
Refrigerate the dough for 10 minutes or so, until firm.
6.
Then, roll out the dough between two sheets of cling film/baking parchment – not a floured surface! – until 4mm (quarter-inch) thick.
7.
Cut out shapes using a cookie cutter of choice, or roll out small balls and flatten slightly onto a non-stick baking sheet or baking tray lined with parchment paper. They won’t spread a great deal, but be careful not to pack them too tightly onto the sheets.
8.
Bake for 8-10 minutes until golden brown. Let cool on trays for a minute or two before removing to cool completely on wire racks.
9.
If you wish to ice your cookies, mix up a small quantity of icing using 1 egg white and 2oz icing sugar.

Enjooy πŸ™‚

recipe taken from here

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Cooking Tuesday: Cinammon Rolls

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Another sweet cooking tuesday for you!! Today we have Cinammon rolls in our menu. Why? Because I love cinammon and they taste like Christmas in a plate.
Plus, they’re a great warm-up after a hard day at work or school. Don’t worry, though, they aren’t as difficult to bake as it may seem!! I searched for the easiest recipe and after only 90 min you can enjoy your work.

Now, lets start.

What you need:

3/4 cup milk

1/4 cup margarine, softened

3 1/4 cups all-purpose flour

1 (.25 ounce) package instant yeast

1/4 cup white sugar

1/2 teaspoon salt

1/4 cup water

1 egg

1 cup brown sugar, packed

1 tablespoon ground cinnamon

1/2 cup margarine, softened

1/2 cup raisins (optional)

What to do:

Heat the milk in a small saucepan until it bubbles, then remove from heat. Mix in margarine; stir until melted. Let cool until lukewarm.
In a large mixing bowl, combine 2 1/4 cup flour, yeast, sugar and salt; mix well. Add water, egg and the milk mixture; beat well. Add the remaining flour, 1/2 cup at a time, stirring well after each addition. When the dough has just pulled together, turn it out onto a lightly floured surface and knead until smooth, about 5 minutes.
Cover the dough with a damp cloth and let rest for 10 minutes. Meanwhile, in a small bowl, mix together brown sugar, cinnamon, softened margarine.
Roll out dough into a 12×9 inch rectangle. Spread dough with margarine/sugar mixture. Sprinkle with raisins if desired. Roll up dough and pinch seam to seal. Cut into 12 equal size rolls and place cut side up in 12 lightly greased muffin cups. Cover and let rise until doubled, about 30 minutes. Preheat oven to 375 degrees F (190 degrees C).
Bake in the preheated oven for 20 minutes, or until browned. Remove from muffin cups to cool. Serve warm πŸ™‚

And there you goo!! 12 delicious cinammon rolls to share with your friends ( or eat them all on your own!!!)

Here’s where I took the recipe from.

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