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| 1 pkg. Oreo brand cookies1/3 cup melted unsalted butter3 pkgs. cream cheese (8 oz.)*3/4 cup granulated sugar4 eggs1 cup sour cream *1 tsp. vanilla extract (Optional) Whipped cream and additional cookies for garnish
jun 24 2011 ∞
jun 24 2011 + •225g icing sugar •130g ground almonds •3 large egg whites, room temperature •75g superfine sugar •1/2 teaspoon vanilla extract •Preheat oven to 180°C. Macaroons are great when they are made with freshly ground blanched almonds. Pulse the icing sugar and the ground almonds in a food processor until you get a powdery mixture, then sift two or three times in a bowl. •Take another bowl and whisk the egg whites until they double their size and form soft peaks. You can use an electric mixer. Next, gradually add the superfine sugar and whisk until firm peaks form. This is the perfect moment for you to color and flavour your macaroons. Pink, purple, green, yellow, red, orange, their design and taste are up to you. •Fold the almond-sugar mixture into the meringue and mix well until you obtain a smooth and shiny mixture. Take a piping bag with a centimetre-wide round tip and spoon ... jun 23 2011 ∞
jun 23 2011 + __Heart Shaped Cinnamon Sugar Cookies__1 cup butter, softened1/2 cup sugar1 teaspoon vanilla extract1 egg yolk2 1/4 cups all-purpose flour, sifted Topping: 4 tablespoons sugar1/2 teaspoon ground cinnamon1/2 cup red hot candies Preheat oven to 350F (180C) degrees. In a bowl beat softened butter and sugar untilcreamy. Next add vanilla and egg yolk and beat. Gradually add flour, a few spoonfuls at a timestirring constantly. Divide the dough in half and chill in the fridge for half an hour. Use a rolling pin to roll out each half of the dough.Should be about 1 to 1 1/4 inch thick. Use a heart shaped cookie cutter to cut out shapes. Place cookies on a greased cookie sheet. Decoratecookies with red hot candies. Sprinkle cinnamon andsugar over cookies. Bake for about 10 minutes until golden. dec 21 2010 ∞
dec 21 2010 +
jan 11 2009 ∞
jun 1 2009 + |
•200 gr dark chocolate •8 egg whites •5 egg yolks •45 gr unsalted butter •120 gr caster sugar •First break the chocolate into smaller pieces and place into a medium bowl. Hold the bowl over a pan filled with boiling water. Then add the milk and mix the two ingredients carefully. •Finally, to complete the first phase you can whisk in the egg yolk as you removed the bowl from the top of the pan. Put the mixture aside until you prepare the other elements. •Grab another bowl and whisk the egg whites adding the sugar gradually. Do this until the egg whites become fluffy and not too stiff. If you wish to ease your task, you can also use a mixer on medium speed. •After the mixture is ready, add the egg yolks to it. Start with half of the whole amount of egg yolks and continue to stir until you get a uniform texture. Pour the mousse into serving bowls for a few hours. Serve it wi... jun 23 2011 ∞
jun 23 2011 + •220g rolled oats •170g unsalted butter, room temperature •110g all-purpose flour •185g packed brown sugar •1 egg •1/2 teaspoon baking soda •1/4 teaspoon salt •1 teaspoon vanilla extract •150g semisweet chocolate chips (milk or white) •1 teaspoon cinnamon (optional) •chopped nuts or raisins (optional) Preheat oven to 350°F (177 °C). In a large bowl, beat the butter and brown sugar with an electric or hand mixer until smooth and creamy. Next, add the egg and vanilla extract, and continue beating until the mixture is light and well combined. Take another bowl and mix oats, flour, baking soda, and salt. Add this mixture to the butter-sugar-egg mixture and use a wooden spoon to stir well. Stir in chocolate chips (milk or white). You can also add some chopped nuts or raisins. Prepare a baking sheet and place cookies onto it. Roll tablespoonfuls of the dough into balls an... jun 23 2011 ∞
jun 23 2011 + |
jun 24 2011 ∞
jun 24 2011 + Ingredients •1 small pack digestive biscuits •100g butter •275ml double cream •170g full fat cream cheese •100g icing sugar •1 lemon •1 lime •decorations (optional) Preparation Start by putting the digestive biscuits into a small bowl and crush them into fine crumbs. The end of a rolling pin is the perfect tool for this task. Next, melt the butter in a pan, adding the biscuits crumbs gradually. Make sure to mix the ingredients well to ensure even distribution. After this step is completed you will put the composition at the bottom of a cheesecake dish and place it in the fridge. In the meanwhile, get a mixing bowl and pour the double cream in it and whisk it until it becomes soft. In a separate bowl, start softening the cream cheese and begin adding icing sugar gradually. To ensure complete success, it is imperative to mix continuously. Grate the lemon peel and incorporate ... jun 23 2011 ∞
jun 23 2011 + Meringue Other Bakery Stuff dec 20 2010 ∞
dec 21 2010 + |