Individual Oreo Cheesecake
These are so good and very easy.. I topped them with strawberry sauce.
From Kraftfoods.com
•
• Prep Time: 20 mins
• Total Time: 40 mins
• Servings: 24
Ingredients
o 3 (8 ounce) packages cream cheese, softened
o 3/4 cup sugar
o 3 eggs
o 24 Oreo cookies
o 1/4 cup chocolate chips ( melted)
o whipped cream (optional)
Directions
1. Line 24 cupcake tins with cupcake wrappers.
2. Place 1 Oreo Cookie at the bottom of each wrapper (or chop oreos into coarse pieces and place at bottom).
3. Mix cream cheese and sugar until well blended.
4. Add eggs one at a time and mix well.
5. Spoon cream cheese mixture into cupcakes.
6. Bake at 350 for 15-20 minutes.
7. Place in refrigerator for at least one hour to firm up.
8. Drizzle with melted chocolate.
9. Top with a spoonful of whipped cream (optional).
Wednesday, January 12, 2011
Thursday, January 6, 2011
Homemade Samoas Bars
My friend Anne makes these and they are awesome.. :) gotta try them.. better then the girl scout ones..
Homemade Samoas Bars
Cookie Base:
1/2 cup sugar
3/4 cup butter, softened
1 large egg
1/2 tsp vanilla extract
2 cups all purpose flour
1/4 tsp salt
First, make the crust.
Preheat oven to 350F. Lightly grease a 9×13-inch baking pan, or line with parchment paper.
In a large bowl, cream together sugar and butter, until fluffy. Beat in egg and vanilla extract. Working at a low speed, gradually beat in flour and salt until mixture is crumbly, like wet sand. The dough does not need to come together. Pour crumbly dough into prepapred pan and press into an even layer.
Bake for 20-25 minutes, until base is set and edges are lightly browned. Cool completely on a wire rack before topping.
Topping
3 cups shredded coconut (sweetened or unsweetened)
12-oz good-quality chewy caramels
1/4 tsp salt
3 tbsp milk
10 oz. dark or semisweet chocolate (chocolate chips are ok)
Preheat oven to 300. Spread coconut evenly on a parchment-lined baking sheet (preferably one with sides) and toast 20 minutes, stirring every 5 minutes, until coconut is golden. Cool on baking sheet, stirring occasionally. Set aside.
Unwrap the caramels and place in a large microwave-safe bowl with milk and salt. Cook on high for 3-4 minutes, stopping to stir a few times to help the caramel melt. When smooth, fold in toasted coconut with a spatula.
Put dollops of the topping all over the shortbread base. Using the spatula, spread topping into an even layer. Let topping set until cooled.
When cooled, cut into 30 bars with a large knife or a pizza cutter (it’s easy to get it through the topping).
Once bars are cut, melt chocolate in a small bowl. Heat on high in the microwave in 45 second intervals, stirring thoroughly to prevent scorching. Dip the base of each bar into the chocolate and place on a clean piece of parchment or wax paper. Transfer all remaining chocolate (or melt a bit of additional chocolate, if necessary) into a piping bag or a ziploc bag with the corner snipped off and drizzle bars with chocolate to finish.
Let chocolate set completely before storing in an airtight container.
Makes 30 bar cookies.
Note: You can simply drizzle chocolate on top of the bars before slicing them up if you’re looking for yet an easier way to finish these off. You won’t need quite as much chocolate as noted above, and you won’t quite get the Samoas look, but the results will still be tasty.
Homemade Samoas Bars
Cookie Base:
1/2 cup sugar
3/4 cup butter, softened
1 large egg
1/2 tsp vanilla extract
2 cups all purpose flour
1/4 tsp salt
First, make the crust.
Preheat oven to 350F. Lightly grease a 9×13-inch baking pan, or line with parchment paper.
In a large bowl, cream together sugar and butter, until fluffy. Beat in egg and vanilla extract. Working at a low speed, gradually beat in flour and salt until mixture is crumbly, like wet sand. The dough does not need to come together. Pour crumbly dough into prepapred pan and press into an even layer.
Bake for 20-25 minutes, until base is set and edges are lightly browned. Cool completely on a wire rack before topping.
Topping
3 cups shredded coconut (sweetened or unsweetened)
12-oz good-quality chewy caramels
1/4 tsp salt
3 tbsp milk
10 oz. dark or semisweet chocolate (chocolate chips are ok)
Preheat oven to 300. Spread coconut evenly on a parchment-lined baking sheet (preferably one with sides) and toast 20 minutes, stirring every 5 minutes, until coconut is golden. Cool on baking sheet, stirring occasionally. Set aside.
Unwrap the caramels and place in a large microwave-safe bowl with milk and salt. Cook on high for 3-4 minutes, stopping to stir a few times to help the caramel melt. When smooth, fold in toasted coconut with a spatula.
Put dollops of the topping all over the shortbread base. Using the spatula, spread topping into an even layer. Let topping set until cooled.
When cooled, cut into 30 bars with a large knife or a pizza cutter (it’s easy to get it through the topping).
Once bars are cut, melt chocolate in a small bowl. Heat on high in the microwave in 45 second intervals, stirring thoroughly to prevent scorching. Dip the base of each bar into the chocolate and place on a clean piece of parchment or wax paper. Transfer all remaining chocolate (or melt a bit of additional chocolate, if necessary) into a piping bag or a ziploc bag with the corner snipped off and drizzle bars with chocolate to finish.
Let chocolate set completely before storing in an airtight container.
Makes 30 bar cookies.
Note: You can simply drizzle chocolate on top of the bars before slicing them up if you’re looking for yet an easier way to finish these off. You won’t need quite as much chocolate as noted above, and you won’t quite get the Samoas look, but the results will still be tasty.
Spicy Crispy Beef
Spicy Crispy Beef
Have never found a recipe for crispy ginger beef like the
ones in the restaurants. Have experimented, and have found
something pretty close. Serve with rice and some steamed
veggies.
Prep Time: approx. 20 Minutes. Cook Time: approx. 20
Minutes. Ready in: approx. 45 Minutes. Makes 4 servings.
Printed from Allrecipes, Submitted by Brent
1/4 cup cornstarch
1/4 tablespoon salt
black pepper
12 ounces flank steak, thinly sliced
1 quart oil for frying
4 tablespoons soy sauce
1 tablespoon rice vinegar
1/2 tablespoon rice wine
1 1/2 tablespoons honey
7 tablespoons granulated sugar
1/2 tablespoon chile paste
1/4 cup water
3 tablespoons chopped fresh
ginger root
1 tablespoon vegetable oil
2 cloves garlic, chopped
1/4 cup sliced onion
1/4 cup diced red bell pepper
Directions
1 Heat oil in deep-fryer to 375 degrees F (190 degrees C).
2 Meanwhile, in a mixing bowl, combine cornstarch, salt
and pepper together. Mix thoroughly. Toss the steak slices
in the cornstarch mixture and coat well.
3 Deep fry the coated steak slices until golden brown.
Check to make sure they are cooked through. Remove from oil,
and set aside.
4 In another mixing bowl, combine the soy sauce, rice
vinegar, rice wine and honey. Add sugar, chili paste, water,
and ginger. Mix well and set aside.
5 Heat a wok or deep frying pan over medium high heat.
Add 1 tablespoon of oil, and quickly saute the onion,
garlic and red pepper for 30 seconds. Add the sauce mixture,
and cook another 30 seconds. Finally, add the strips of
fried steak and toss to heat through and coat with sauce.
Editor's Note:
We have determined the nutritional value of oil for frying
Have never found a recipe for crispy ginger beef like the
ones in the restaurants. Have experimented, and have found
something pretty close. Serve with rice and some steamed
veggies.
Prep Time: approx. 20 Minutes. Cook Time: approx. 20
Minutes. Ready in: approx. 45 Minutes. Makes 4 servings.
Printed from Allrecipes, Submitted by Brent
1/4 cup cornstarch
1/4 tablespoon salt
black pepper
12 ounces flank steak, thinly sliced
1 quart oil for frying
4 tablespoons soy sauce
1 tablespoon rice vinegar
1/2 tablespoon rice wine
1 1/2 tablespoons honey
7 tablespoons granulated sugar
1/2 tablespoon chile paste
1/4 cup water
3 tablespoons chopped fresh
ginger root
1 tablespoon vegetable oil
2 cloves garlic, chopped
1/4 cup sliced onion
1/4 cup diced red bell pepper
Directions
1 Heat oil in deep-fryer to 375 degrees F (190 degrees C).
2 Meanwhile, in a mixing bowl, combine cornstarch, salt
and pepper together. Mix thoroughly. Toss the steak slices
in the cornstarch mixture and coat well.
3 Deep fry the coated steak slices until golden brown.
Check to make sure they are cooked through. Remove from oil,
and set aside.
4 In another mixing bowl, combine the soy sauce, rice
vinegar, rice wine and honey. Add sugar, chili paste, water,
and ginger. Mix well and set aside.
5 Heat a wok or deep frying pan over medium high heat.
Add 1 tablespoon of oil, and quickly saute the onion,
garlic and red pepper for 30 seconds. Add the sauce mixture,
and cook another 30 seconds. Finally, add the strips of
fried steak and toss to heat through and coat with sauce.
Editor's Note:
We have determined the nutritional value of oil for frying
Banana Nut Bread
Banana Nut Bread- so simple and so good..
From Real simple
Serves 16
Hands-on Time: 05m
Total Time: 50m
Ingredients
• 1 box yellow cake mix
• 1 package Jell-O Instant Banana Cream Pudding & Pie Filling
• 1/2 cup water
• 1/2 cup vegetable oil
• 2 ripe bananas, mashed
• 4 eggs
• 1 cup chopped pecans
Directions
1. Heat oven to 350° F.
2. Mix all the ingredients well. Pour into 2 large or 4 small greased loaf pans.
3. Bake for 40 to 45 minutes. (For those allergic to nuts, this recipe can be made without the pecans.)
Tip
Use a paring knife to cut fruits and vegetables.
Nutritional Information
Calcium 57mg; Calories 307; Carbohydrate 36g; Cholesterol 54mg; Fat 17g; Fiber 1g; Iron 1mg; Protein 4mg; Sat Fat 2g; Sodium 326mg
From Real simple
Serves 16
Hands-on Time: 05m
Total Time: 50m
Ingredients
• 1 box yellow cake mix
• 1 package Jell-O Instant Banana Cream Pudding & Pie Filling
• 1/2 cup water
• 1/2 cup vegetable oil
• 2 ripe bananas, mashed
• 4 eggs
• 1 cup chopped pecans
Directions
1. Heat oven to 350° F.
2. Mix all the ingredients well. Pour into 2 large or 4 small greased loaf pans.
3. Bake for 40 to 45 minutes. (For those allergic to nuts, this recipe can be made without the pecans.)
Tip
Use a paring knife to cut fruits and vegetables.
Nutritional Information
Calcium 57mg; Calories 307; Carbohydrate 36g; Cholesterol 54mg; Fat 17g; Fiber 1g; Iron 1mg; Protein 4mg; Sat Fat 2g; Sodium 326mg
Thursday, September 23, 2010
Praline-Apple Bread
Praline-Apple Bread
From Myrecipes.com
Prep: 20 min.; Bake: 1 hr., 6 min.; Cool: 1 hr., 10 min.; Cook: 5 min.
Yield: Makes 1 loaf
1 1/2 cups chopped pecans, divided
1 (8-oz.) container sour cream
1 cup granulated sugar
2 large eggs
1 tablespoon vanilla extract
2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 1/2 cups finely chopped, peeled Granny Smith apples (about 3/4 lb.)
1/2 cup butter
1/2 cup firmly packed light brown sugar
1. Preheat oven to 350°. Bake 1/2 cup pecans in a single layer in a shallow pan 6 to 8 minutes or until toasted and fragrant, stirring after 4 minutes.
2. Beat sour cream and next 3 ingredients at low speed with an electric mixer 2 minutes or until blended.
3. Stir together flour and next 3 ingredients. Add to sour cream mixture, beating just until blended. Stir in apples and 1/2 cup toasted pecans. Spoon batter into a greased and floured 9- x 5-inch loaf pan. Sprinkle with remaining 1 cup chopped pecans; lightly press pecans into batter.
4. Bake at 350° for 1 hour to 1 hour and 5 minutes or until a wooden pick inserted into center comes out clean, shielding with aluminum foil after 50 minutes to prevent excessive browning. Cool in pan on a wire rack 10 minutes; remove from pan to wire rack.
5. Bring butter and brown sugar to a boil in a 1-qt. heavy saucepan over medium heat, stirring constantly; boil 1 minute. Remove from heat, and spoon over top of bread; let cool completely (about 1 hour).
Note: To freeze, cool bread completely; wrap in plastic wrap, then in aluminum foil. Freeze up to 3 months. Thaw at room temperature.
Recipe from Debbie Grusska, Hobart, Indiana
** notes**
Flour apples and nuts
add 1 tsp cinnamon and pinch nutmeg
From Myrecipes.com
Prep: 20 min.; Bake: 1 hr., 6 min.; Cool: 1 hr., 10 min.; Cook: 5 min.
Yield: Makes 1 loaf
1 1/2 cups chopped pecans, divided
1 (8-oz.) container sour cream
1 cup granulated sugar
2 large eggs
1 tablespoon vanilla extract
2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 1/2 cups finely chopped, peeled Granny Smith apples (about 3/4 lb.)
1/2 cup butter
1/2 cup firmly packed light brown sugar
1. Preheat oven to 350°. Bake 1/2 cup pecans in a single layer in a shallow pan 6 to 8 minutes or until toasted and fragrant, stirring after 4 minutes.
2. Beat sour cream and next 3 ingredients at low speed with an electric mixer 2 minutes or until blended.
3. Stir together flour and next 3 ingredients. Add to sour cream mixture, beating just until blended. Stir in apples and 1/2 cup toasted pecans. Spoon batter into a greased and floured 9- x 5-inch loaf pan. Sprinkle with remaining 1 cup chopped pecans; lightly press pecans into batter.
4. Bake at 350° for 1 hour to 1 hour and 5 minutes or until a wooden pick inserted into center comes out clean, shielding with aluminum foil after 50 minutes to prevent excessive browning. Cool in pan on a wire rack 10 minutes; remove from pan to wire rack.
5. Bring butter and brown sugar to a boil in a 1-qt. heavy saucepan over medium heat, stirring constantly; boil 1 minute. Remove from heat, and spoon over top of bread; let cool completely (about 1 hour).
Note: To freeze, cool bread completely; wrap in plastic wrap, then in aluminum foil. Freeze up to 3 months. Thaw at room temperature.
Recipe from Debbie Grusska, Hobart, Indiana
** notes**
Flour apples and nuts
add 1 tsp cinnamon and pinch nutmeg
Tuesday, September 21, 2010
Blueberry Cookies
Blueberry and Cream Cookies
Bon Appétit | September 2010
by Christina Tosi
From Momofuku Milk Bar in New York, NY
The "cream" flavor in this blueberry-muffin-inspired cookie comes from one of Tosi's favorite inventions—Milk Crumbs (a streusel made from dry milk powder). The key to the soft center and crunchy edges? Scooping the dough onto the baking sheets and letting the cookies rest in the fridge overnight. Timing note: You'll need to make the Milk Crumbs before you start preparing the cookie dough.
Yield: Makes about 35
Active Time: 55 minutes
Total Time: 27 hours (includes chilling, baking, and cooling time)
2 cups (4 sticks) unsalted butter, room temperature
1 1/2 cups sugar
1 1/2 cups plus 2 tablespoons (packed) golden brown sugar
1/2 cup plus 2 tablespoons light corn syrup
2 large eggs
5 1/4 cups all purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon coarse kosher salt
1 1/2 cups Milk Crumbs** recipe follows**
1 1/2 cups dried blueberries
Special equipment: stand mixer with paddle attachment
Combine butter, both sugars, and corn syrup in large bowl of stand mixer fitted with paddle attachment. Beat on medium-high speed until fluffy and pale, occasionally scraping down sides of bowl, about 3 minutes. Add eggs; beat on medium-high speed until mixture is very pale and sugar is completely dissolved, about 10 minutes. Add flour, baking powder, baking soda, and salt; beat on low speed just until blended, occasionally scraping down sides of bowl. Add Milk Crumbs; mix on low speed just until incorporated. Remove bowl from mixer. Stir in blueberries just until evenly distributed (dough will be very sticky).
Using 1/4-cup ice cream scoop for each cookie, drop dough onto 2 large rimmed baking sheets. Cover with plastic wrap and refrigerate at least 24 hours. DO AHEAD: Can be made 2 days ahead. Keep chilled until baking time.
Position 1 rack in top third and 1 rack in bottom third of oven and preheat to 375°F. Line 2 large (18x12-inch) rimmed baking sheets with parchment. Transfer 6 chilled dough scoops to each sheet, spacing at least 4 inches apart (cookies will spread). Bake cookies, 2 sheets at a time, until golden, reversing sheets halfway through baking, 20 to 22 minutes total. Repeat with remaining chilled dough, cooling and relining sheets between batches. Transfer cookies to racks; cool completely. DO AHEAD: Can be made 3 days ahead. Store in airtight containers at room temperature.
Milk Crumbs
Bon Appétit | September 2010
by Christina Tosi
From Momofuku Milk Bar in New York, NY
Tosi has found a way to incorporate this sweet, savory, creamy component into many of her desserts. This recipe makes enough Milk Crumbs for either the cake or the cookies .
Yield: Makes about 2 cups
Active Time: 15 minutes
Total Time: 1 hour (includes baking and cooling time)
3/4 cup nonfat dry milk powder
1/2 cup all purpose flour
3 tablespoons sugar
2 tablespoons cornstarch
3/4 teaspoon coarse kosher salt
6 tablespoons (3/4 stick) unsalted butter, melted
Preheat oven to 275°F. Line large rimmed baking sheet with parchment. Combine milk powder, flour, sugar, cornstarch, and coarse salt in medium bowl; toss to mix evenly. Add butter; stir with fork until clusters form. Spread mixture evenly on prepared sheet. Bake until crumbs are dry and crumbly but still pale, about 10 minutes. Cool Milk Crumbs completely on sheet. DO AHEAD: Can be made 1 week ahead. Store in airtight container at room temperature.
Bon Appétit | September 2010
by Christina Tosi
From Momofuku Milk Bar in New York, NY
The "cream" flavor in this blueberry-muffin-inspired cookie comes from one of Tosi's favorite inventions—Milk Crumbs (a streusel made from dry milk powder). The key to the soft center and crunchy edges? Scooping the dough onto the baking sheets and letting the cookies rest in the fridge overnight. Timing note: You'll need to make the Milk Crumbs before you start preparing the cookie dough.
Yield: Makes about 35
Active Time: 55 minutes
Total Time: 27 hours (includes chilling, baking, and cooling time)
2 cups (4 sticks) unsalted butter, room temperature
1 1/2 cups sugar
1 1/2 cups plus 2 tablespoons (packed) golden brown sugar
1/2 cup plus 2 tablespoons light corn syrup
2 large eggs
5 1/4 cups all purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon coarse kosher salt
1 1/2 cups Milk Crumbs** recipe follows**
1 1/2 cups dried blueberries
Special equipment: stand mixer with paddle attachment
Combine butter, both sugars, and corn syrup in large bowl of stand mixer fitted with paddle attachment. Beat on medium-high speed until fluffy and pale, occasionally scraping down sides of bowl, about 3 minutes. Add eggs; beat on medium-high speed until mixture is very pale and sugar is completely dissolved, about 10 minutes. Add flour, baking powder, baking soda, and salt; beat on low speed just until blended, occasionally scraping down sides of bowl. Add Milk Crumbs; mix on low speed just until incorporated. Remove bowl from mixer. Stir in blueberries just until evenly distributed (dough will be very sticky).
Using 1/4-cup ice cream scoop for each cookie, drop dough onto 2 large rimmed baking sheets. Cover with plastic wrap and refrigerate at least 24 hours. DO AHEAD: Can be made 2 days ahead. Keep chilled until baking time.
Position 1 rack in top third and 1 rack in bottom third of oven and preheat to 375°F. Line 2 large (18x12-inch) rimmed baking sheets with parchment. Transfer 6 chilled dough scoops to each sheet, spacing at least 4 inches apart (cookies will spread). Bake cookies, 2 sheets at a time, until golden, reversing sheets halfway through baking, 20 to 22 minutes total. Repeat with remaining chilled dough, cooling and relining sheets between batches. Transfer cookies to racks; cool completely. DO AHEAD: Can be made 3 days ahead. Store in airtight containers at room temperature.
Milk Crumbs
Bon Appétit | September 2010
by Christina Tosi
From Momofuku Milk Bar in New York, NY
Tosi has found a way to incorporate this sweet, savory, creamy component into many of her desserts. This recipe makes enough Milk Crumbs for either the cake or the cookies .
Yield: Makes about 2 cups
Active Time: 15 minutes
Total Time: 1 hour (includes baking and cooling time)
3/4 cup nonfat dry milk powder
1/2 cup all purpose flour
3 tablespoons sugar
2 tablespoons cornstarch
3/4 teaspoon coarse kosher salt
6 tablespoons (3/4 stick) unsalted butter, melted
Preheat oven to 275°F. Line large rimmed baking sheet with parchment. Combine milk powder, flour, sugar, cornstarch, and coarse salt in medium bowl; toss to mix evenly. Add butter; stir with fork until clusters form. Spread mixture evenly on prepared sheet. Bake until crumbs are dry and crumbly but still pale, about 10 minutes. Cool Milk Crumbs completely on sheet. DO AHEAD: Can be made 1 week ahead. Store in airtight container at room temperature.
Saturday, September 11, 2010
Aussie Bites
Aussie Bites
I call them granola bites.. very easy to make and it makes a bunch..
From Food.com
Ingredients
2 cups oats
2 cups whole wheat flour
2/3 cup brown sugar
1 cup coconut
1/2 cup sunflower seeds
1 cup dried fruit ( raisins, dates, figs, cranberries, etc)
1/4 cup honey
1 cup unsalted butter
1 teaspoon baking soda
2 tablespoons hot water
Directions
Preheat oven to 350 degrees (farenheit).
Combine first six ingredients in a large bowl.
Melt honey & butter together in microwave; set aside.
Mix baking soda with hot water and add to butter mixture.
Pour butter mixture into dry ingredients and mix well.
Place tablespoons of mixture into non-stick mini-muffin cups (no need to grease) and flatten mixture slightly. Bake 10 minutes or until golden. Cool on wire racks.
I call them granola bites.. very easy to make and it makes a bunch..
From Food.com
Ingredients
2 cups oats
2 cups whole wheat flour
2/3 cup brown sugar
1 cup coconut
1/2 cup sunflower seeds
1 cup dried fruit ( raisins, dates, figs, cranberries, etc)
1/4 cup honey
1 cup unsalted butter
1 teaspoon baking soda
2 tablespoons hot water
Directions
Preheat oven to 350 degrees (farenheit).
Combine first six ingredients in a large bowl.
Melt honey & butter together in microwave; set aside.
Mix baking soda with hot water and add to butter mixture.
Pour butter mixture into dry ingredients and mix well.
Place tablespoons of mixture into non-stick mini-muffin cups (no need to grease) and flatten mixture slightly. Bake 10 minutes or until golden. Cool on wire racks.
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