French Toast

French Toast a great way to change the weekly ‘pancake’ routine; and it serves as a simpler substitute. Whisk up the wet ingredients; dip the bread in; fry the bread; that’s pretty much what French Toast is–simple and good–depending on what bread you use.

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INGREDIENTS: (SERVES 6)

4 eggs

3/4 cups milk

12 pieces of thick bread

1/2 teaspoon cinnamon

1/2 teaspoon pumpkin spice

2 teaspoons vanilla

 

DIRECTIONS:

Heat your griddle to 400 degrees. Spray with non-stick spray. Put all the ingredients (not including bread) into a wide bowl, and whisk until thoroughly combined.

Place pieces of bread one at a time into the bowl, and coat with the mixture on both sides. Then place bread onto heated and oiled griddle.

Let the bread sizzle until it is almost completely brown on the other side (see pic), then flip and fry on the other side. Serve hot; with syrup, and other optional toppings.

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Chocolate Raspberry Cake

This rich chocolate raspberry cake is a great delicious cake for special occasions. The raspberry mixes perfectly with the chocolate. Raspberry jam mixture fills the middle of this cake, with not-too-rich, but delicious chocolate cake layering it, with chocolate raspberry frosting on the top.

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Ingredients: (makes two nine-inch cakes for stacking)

BATTER:

1 ¾ cups all-purpose flour

½ cup chocolate chips

¼ cup cocoa powder

½ cup coffee, hot

1 ¾ cup sugar

1 teaspoon salt

2 teaspoons vanilla extract

1 ¾ teaspoons baking soda

4 large eggs + 2 egg yolks

½ cup oil

1 cup buttermilk

¼ cup butter, softened

 

FILLING: (Not shown in pictures)

1/2 cup frozen raspberries

1/4 cup raspberry jam

 

FROSTING:

1 cup chocolate chips (8 oz)

⅔ cup heavy cream

4 tablespoons butter

1 teaspoon vanilla extract

¼ cup sugar

1 teaspoon corn syrup

1 cup frozen raspberries

 

DIRECTIONS:

Grease and flour two 9 inch cake pans, and line with parchment paper. Preheat oven to 350 degrees.

In a saucepan full of water over medium heat, in an empty medium heat-proof bowl, pour hot coffee. Pour in the baking chocolate and cocoa powder and stir until chocolate is melted. Pour in sugar, and stir until it is dissolved. Mix oil in well. Remove from heat and set aside.

NOTE: this contraption (the saucepan with water in it, on medium heat, with a medium bowl on-top of the water) is essentially almost like a double boiler in the way that it works.

In a medium bowl, combine flour, baking soda, and salt. Set aside for later.

Prepare buttermilk for pouring. If you don’t have buttermilk, just use an easy substitute: In a measuring glass as shown, pour in one tablespoon of vinegar, and then fill the rest up with milk until it reads as 1 cups worth. Set aside.

This process is called ‘ribboning’ and is a way to make cakes light and fluffy in texture. Put in eggs and egg yolks into stand mixer, if you have one, and beat for a few seconds, until mixed up. Add sugar, and whip on high for a couple minutes, until the mixture is doubled in size, and light and fluffy.

Go straight on to the next step from here.

Now is the time to add everything you’ve prepared: Add the chocolate mixture and softened butter to the sugar egg mixture, and mix until combined. Do not whip. just stir slowly into it.

Then add flour and butter mixture alternately, first flour, then buttermilk, then flour, etc., ultimately starting and ending with the flour. Scrape the sides and keep mixing for a few more seconds, until just combined. Do not overmix.

Pour in equal amounts into the prepared cake pans. Bake in preheated oven (350 degrees) for at least 25 minutes, continually checking at and after the time said.

The cakes are done when a toothpick inserted directly in the middle comes out with only a few moist crumbs.

When cakes are done, turn them upside down on a cooling rack, taking off pan, and then flipping the cakes right-side up again. Let them sit this way to cool for around two hours before attempting to put the frosting on.

Place frozen raspberries in a microwave safe bowl, and heat in ten second intervals, mashing well in between until raspberries are just like puree (as shown in pic).

Mix these crushed raspberries with the raspberry jam, and set aside.

To make the raspberry juice, which will go in frosting:

using the same process described in the last step, mash frozen raspberries in between ten second intervals in microwave, until it is just juicy mash. Strain using cheesecloth or a sieve (cheesecloth is better) into a bowl to obtain the raspberry juice (bottom pic).

This process is very similar to making ganache, just a bit different, with a bit different ingredients.

Melt heavy cream and butter in saucepan, and bring to a boil. Reduce heat to low, and stir in sugar and corn syrup until sugar is dissolved.

Chocolate chips should be in a medium, deep heatproof bowl. Pour this hot heavy cream mixture over the chocolate chips, and stir until chocolate chips are melted.

Stir in the raspberry juice, and then place bowl into an ice bath, as shown above. Stir constantly until frosting is cold, and starts hardening to the sides.

Take out of ice bath, and whip with a beater until frosting is light and fluffy.

Go onto the next instructions immediately before it melts:

Start with the first layer of cake. Spread all of the raspberry jam mixture onto this layer. Then carefully put some of the frosting on top of this. Place the second layer on top of it. Then ice the rest of the cake, sides, and top completely with all the remaining chocolate-raspberry frosting.

A cake frosting knife as shown in pic is very helpful in this situation.

Refridgerate 20 minutes before serving

Store in fridge, completely plastic wrapped to keep it from drying out.

Here’s the link to my original post of this recipe on instructables.

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Chocolate Waffle Cake

For those of you who like making chocolate cake, and making waffles, why not do something new and put them together?

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INGREDIENTS:

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INGREDIENTS:

For the waffles: (makes 4-5 large Belgian waffles)

3 eggs

1 cup coconut milk

¾ cup warm coffee

½ cup chocolate chips, melted

½ cup vegetable oil

4 tablespoons sugar

1 ½ cups white whole wheat flour

1 cup all-purpose flour

½ cup cocoa powder

4 teaspoons baking powder

¼ teaspoon salt

¼ teaspoon vanilla

 

For Frosting:

1 cup chocolate chips (= 8oz baking chocolate)

⅔ cup heavy cream

4 tablespoons butter

1 teaspoon vanilla extract

¼ cup sugar

1 teaspoon corn syrup

 

DIRECTIONS:

Prepare a large Belgian waffle iron according to manufacturer’s instructions.

This is the one I used: Cuisinart Belgian Waffle Maker

In a separate medium bowl, combine flours, 4 tablespoons sugar, cocoa, baking powder, and salt.

Dump eggs, coconut milk, oil, and vanilla, into a large bowl.

Dump the dry ingredients into the large bowl with wet ingredients, and mix until smooth and incorporated.

Heat the coffee up in a microwave-proof dish.

Dump in 1/2 cup chocolate chips.

Stir until melted and combined with coffee.

Pour chocolate/coffee mixture into batter.

Mix until combined.

Cook batter in waffle iron, according to instructions. (With my waffle iron I used the no. 3 setting)

You should turn out with 4-5 large waffles. Optionally, you can use a small portion of left over batter: pour the small portion of leftover batter into one corner of the waffle maker. You can use this for decoration on the top of the cake later.

Heat heavy cream and butter in saucepan on medium heat until it just begins to boil. Make sure butter is melted. Return heat to low, and stir in corn syrup, and sugar, until sugar is dissolved. Add vanilla.

Pour hot mixture over chocolate chips in a medium metal bowl, and stir until chocolate is melted.

Place chocolate mixture in bowl in a ice bath, and stir until frosting hardens a bit. Take out of ice bath and whip with a beater until it is light and fluffy.

Don’t ice the waffles until they are completely cooled.

Place one waffle on a serving dish. Spread frosting thinly over it.

Place the second waffle down over, and spread frosting over that.

Do this with the rest of the waffles, spreading over the final part in a thin layer, not the sides.

Here’s where that extra optional waffle corner comes in: You can place it how you want to on the top of the cake on the icing. See picture.

Place in fridge for 15 minutes before serving.

NOTE:

There is not much icing for the waffles, which is why you should only do thin layers, and not over the sides. But if you want to, you can double the icing, and make it look more like a standard cake.

However, this look still looks good as you can see the sides of the waffles, and reduces sugar.

And that’s it! Thanks for reading, and be sure to also check out my original post of this recipe on instructables.

 


 

Rich Chocolate Fudge

This chocolate fudge is a perfect homemade dessert to serve at parties or other large gatherings. Half the recipe and have enough for the whole family!

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INGREDIENTS:

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INGREDIENTS:

1 7oz jar marshmallow creme

1 cup butter

3 (12oz) packages chocolate chips

2 teaspoons vanilla

4 1/2 cups sugar

1 (12 fl oz) can evaporated milk

1 cup walnuts (optional)

 

DIRECTIONS:

Finely chop walnuts.

Throw chopped walnuts, chocolate chips, butter, marshmallow creme, and vanilla in bowl. If butter is unsalted, sprinkle in some salt.

Combine evaporated milk and sugar in a large saucepan, and bring to a boil, constantly stirring.

Once it has reached boiling, continue in the boiling stage for 15 minutes, constantly stirring.

Pour boiling sugar mixture into all the other ingredients in the large bowl.

Stir it all with a spatula until completely homogeneous.

Spread evenly onto a 9×13 glass baking dish.

Place in the fridge and cool for at least 4 hours before serving.

Consume moderately. Recipe not meant for small family. Share with friends and family as homemade gifts, or serve at parties or other gatherings.

For step-by-step instructions with pictures, visit my original post of this recipe on instructables

RECIPE REVIEW: Apple Crisp from “Tastes Better From Scratch”

Apple Crisp is a great dessert for any time. It can be made for pretty much any holiday, substituting apple pie on some occasions, and works great as well for birthdays–just be sure to serve with ice cream on the side!

This post will be my “RECIPE REVIEW” of the Apple Crisp recipe from ‘Tastes Better from Scratch.com’

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SUMMARY:

I’d give this a 5 star as far a apple crisps go. It’s classically construed; so if you don’t mind cutting a bunch of apples into thin skinless slices, this recipe is easy to accomplish, just as most apple crisps are–and I’d highly recommend it, having made it twice, and it having turned out simply awesome both times. I don’t know about you, but when it comes to thickening mixtures of fruit in the oven, I don’t take the outcome for granted. But this recipe seems to be simple, sweet, and foolproof. Foolproof is an important part.

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METHOD:

This recipe calls for only 3-4 apples, and requires an 8×8 baking dish. I think that is a good size for 4 or less people, so the first time I made this I doubled the recipe and simply put it in a 9×13, in order to feed more people. That works just as fine. However, if you double it, make sure to leave it in the oven for about ten minutes longer, until apples are soft.

As with most crisps, you’ll be cutting some cold butter into a mixture of oats, sugar, and salt, and the like. This is your crumb topping. Make sure to follow the directions and be chilling it as you work with other steps. The same goes for all recipes; be sure to be keeping that cut-in butter cold!

The next thing is you’ll be cutting all your granny smith apples. This can be tedious unless you have a special piece of equipment: an Apple Corer Peeler Slicer. See link to get an idea of what this tool looks like. I recommend you get something like it if you don’t like cutting apples, coring them, and peeling them by hand.

CHANGES:

As I said before, if you want to double the recipe, use a bigger pan and up the time it spends in the oven.

Also, I like doing the cold butter step first, to get that out of the way and in the fridge, to say cold while I do the rest of the steps.


 

So go make your Apple Crisp at TastesBetterFromScratch.com! I highly recommend you try this recipe next time you want a fruity dessert. Go to the recipe here.

Chocolate Cake with Ganache Frosting

Finally, JUST a chocolate cake. A rich, plain old chocolate cake, using many of the same ingredients and techniques that are used in my instructables Raspberry Chocolate Cake and Harry Potter’s Birthday Cake

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I learned a lot from Jen Wold’s Cake Decorating Class on Instructables, and really recommend it to any beginner cake makers (like me) who like to make cake, and want to learn how.

Ingredients:

(For Cake Batter, Makes three 6-inch round cakes)

1 ¾ cups all-purpose flour

½ cup chocolate chips

¼ cup cocoa powder

½ cup coffee, hot

1 ¾ cup sugar

1 teaspoon salt

2 teaspoons vanilla extract

1 ¾ teaspoons baking soda

4 large eggs + 2 egg yolks

½ cup oil

1 cup buttermilk

¼ cup butter, softened

 

(For Frosting)

1 ⅓ cup chocolate chips (a bit more than 8 oz of baking chocolate)

⅔ cup heavy cream

4 tablespoons butter

1 teaspoon vanilla extract

¼ cup sugar

1 teaspoon corn syrup

 

DIRECTIONS:

Butter and flour three 6-inch cake pans, and preheat oven to 350 degrees.

If you only have two 6-inch cake pans, don’t worry. You can bake two cakes, then take them out, and use the same one to bake in again, with the reserved batter.

Over a saucepan filled a bit with simmering water, in a medium bowl, pour the hot coffee. Stir in chocolate chips and cocoa powder, and stir until chocolate is melted. Stir ½ cup of sugar until it is creamy and dissolved, a couple minutes. Mix oil in well. Remove from heat and set aside.

In a medium bowl, combine flour, salt, and baking soda.

To substitute buttermilk, if you don’t have it: in a measuring cup, add 1 tablespoon of vinegar. Fill the rest of the cup up with milk and let sit for a few minutes. Combine this, or buttermilk, in a medium bowl with vanilla.

In a stand mixer, whip all the eggs, and the remaining 1 ¼ cup of sugar on high for a few minutes, until fluffy and light. Stir in the chocolate mixture and softened butter until completely combined.

Add a bit of the flour mixture, and a bit of the buttermilk mixture alternately into the sugar mixture in the stand mixture, starting and ending with the flour mixture. Stir until combined, no more, no less.

Pour the batter in equal shares into the prepared cake pans, (if you only have two 6-inch pans, then pour 2/3 of the batter into the two of them, and reserve the other third for when the next pan is out of the oven).

Bake in preheated oven for at least 25 minutes, checking to see if done after 25 minute period. Doneness is reached when toothpick inserted in the middle comes out with only a few crumbs.

If you only had two 6-inch cake pans, now’s the time to bake that other cake real quick, and you’re done with the cakes!

When done, flip cakes over, still in their pans onto cooling rack, peel off the parchment paper. Then flip right side up on the racks and let cool completely before frosting, a couple hours. Then with a large serrated knife, level the tops of the cakes off, so you have a nice even surface, and a nice even cake, and not the Leaning Tower of Pisa.

Heat heavy cream and butter in saucepan on medium heat until it just begins to boil. Make sure butter is melted. Return heat to low, and stir in corn syrup, and sugar, until sugar is dissolved. Add vanilla.

Pour hot mixture over chocolate chips in a medium metal bowl, and stir until chocolate is melted. Place chocolate mixture in bowl in a ice bath, and stir until frosting hardens a bit. Take out of ice bath and whip with a beater until it is light and fluffy.

Now’s the time to ‘decorate’ the cake, or just frost it. As I mentioned before, there is a great class on Instructables making a great cake, particularly the decorating. See that class here.

It was a really helpful class, and here’s my own instructions on how to ice the cake:

If you haven’t yet, level the rounded tops of the cake layers so that they are flat, with a knife.

Start with the first layer of cake.

Put some of the frosting on top of the center. With your knife angled outwards, turn the cake platter, and push the frosting gradually out, until there is a smooth circle of frosting on the top of the cake.

If you want to, as I did, you can smash some fruit like strawberries, or raspberries in between layers, as in picture.

Place the second layer on top of it. Repeat the process as described above.

Then put on the last layer of cake. Then ice the rest of the cake, sides, and top, making sure to reserve a good bit of icing for going over the cake again. The first layer you just put on is the ‘crumb’ layer, and after cooling it in the fridge for 20 minutes or so, you should have a nice solid cake to put the last layer of ganache on.

A cake frosting knife as shown in pic is very helpful in this situation. After applying the final layer of ganache, refrigerate for another 20 + minutes, and then take out of fridge.

Now, if you want to, you can do something extra that will probably make your cake look smoother and nicer.

Run your cake knife over really really hot water for about fifteen seconds, then quickly dry it with a paper towel, and run the hot knife smoothly over the cold ganache. Repeat this a few times until you have a smooth frosting.

Store in fridge, completely plastic wrapped to keep it from drying out.

Serve.

To see full step-by-step pictures for this recipe, go to my original post on instructables.

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Lemon Cheesecake Muffins

The perfect variation on cheesecake–Lemon Cheesecake Muffins!

This was my first post I’ve ever uploaded to the web; see the original post here.

For years I have made my favorite recipe for cheesecake: Chantal’s New York Style Cheesecake, and have never been pushed to do something entirely original. But I got creative, and made this variation. Keeping in mind the basic makeup of cheesecake base, I made these delicious lemon Cheesecake Muffins.

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Lemon zest is finely chopped in with the sugar, creating a vibrant lemon flavor, with some lemon juice in the wet ingredients. The lemon curd goes well on the top, completing the lemon flavor. This is a perfect party treat–though, be sure to make this recipe the day before you want to serve it; it spends alot of time chilling in the fridge. But it’s certainly worth it. And the best part–you get to whip this cheesecake mixture up in your blender!

Serves: 12

Ingredients:

Crust:
7 graham crackers

1 tablespoon of butter, melted (you can add more, if needed)

 

Filling:

2 (8oz) packages of cream cheese, softened

½ cup white sugar

two teaspoons lemon zest

⅛ cup milk

⅛ cup lemon juice

2 eggs

⅔ cup of sour cream

1 teaspoon vanilla extract

2 tablespoons all purpose flour

 

Topping:

Lemon Curd

 

Make sure that the cream cheese is softened completely to room temperature. An easy way to do this is to put it in the microwave on low power for a minute or so–depending on your microwave.

Lemon curd can be purchased at nearly any store. Or, you can make it yourself.

 

DIRECTIONS:

Preheat oven to 350 degrees

This recipe serves about 12; Place 12 muffin papers into your muffin tins.

The crust is the easiest part.

Add your graham crackers to the food processor, and blend until fine crumbs are all that remain. (you should crumble them up by hand a bit, beforehand, so it will blend up easier.)

Then add the melted butter, however much is needed to maintain a little shape with your crumbs. After this is completed, the simple mixture should look like the picture above.

Then press the mixture into the bottom of your muffin papers.

If you don’t have a lemon zester, you can always zest the lemons as shown in the picture. It’s a relatively easy way to go. After your whole lemon is zested, the amount of zest should be approximately two teaspoons worth.

Place zest and sugar in blender, and blend until zest blended finely in with sugar.

Pulse Cream Cheese into Sugar until smooth. DO NOT OVER-MIX THE WET INGREDIENTS.

Pour in Milk, the eggs, and the lemon juice. Remember, don’t over-mix; pulse until ingredients are just incorporated.

Add in the last 3 ingredients: Flour, vanilla, and sour cream. Again, blend until smooth, and just incorporated.

Carefully pour mixture into crusted muffin papers. This recipe makes about 12 muffins–an entire muffin tin.

Bake in preheated oven (350 degrees), for about 40 minutes, or until almost set, and just beginning to slightly brown. Do not over-bake.

Turn oven off and leave muffins, in a bit, to cool. Then put muffins in fridge to chill 6+ hours. (if you made your own lemon curd, be sure that’s chilling, too!)

NOTE: don’t worry if your muffins have a squishy weird texture, after you take them out of the oven. Once it cools in the fridge, it will taste and feel exactly how you want it: cheesecake!

When you’re ready to eat the chilled muffins, top with chilled lemon curd, and serve.

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Chocolate & Candy Cane Coated Marshmallows

These delicious and simple treats make perfect Christmas gifts for friends and family.

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Ingredients: (Serves 3)

3 medium marshmallows

1/4 cup chocolate chips

3-4 mini candycanes (= 1 medium candycane)

 

NOTE: Medium size of marshmallow is most preferable, and nothing smaller, but if you choose larger marshmallows, be sure to use more chocolate chips, and lengthen microwave time.

As shown, you can use mini candycanes or one medium candycane.

It is easier to keep them in their wrapper and crush them in there, and then you can pour it from the wrapper.

DIRECTIONS:

Place chocolate in small bowl and place in microwave for about 1 minute and 40 seconds, stirring in between. The time just depends on your microwave.

Leaving them in their wrappers, crush them with something like the handle of the knife coarsely. Size of normal chunks that candy-cane should be crushed into are shown above in bowl. Cut the wrappers, and pour all of it into a wide bowl that is good for rolling marshmallows in.

Place marshmallows on a paper towel or parchments paper (parchment paper works best). Using toothpicks to help holding the marshmallow without grabbing it with your hands, use a silicon scraper to spread the melted chocolate onto the marshmallows completely and evenly.

Roll chocolate covered marshmallows in candycane before chocolate hardens. Place on a platter and cool in fridge for ten minutes before serving or putting in gift bags.

To see more step-by-step  pictures, visit my original post of this recipe on instructables.

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Homemade Peppermint Bark

This peppermint bark is very easy to make and uses three ingredients: white chocolate, dark chocolate, and candy cane. If you use just these ingredients with chocolate chips, it turns out to be softer than most other peppermint bark.

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Ingredients:

1 cup semisweet chocolate chips

1 cup white chocolate chips

3 classic candy canes

 

DIRECTIONS:

Place candycanes out of their wrappers in one heavy duty bag inside another heavy duty bag. Pound evenly with a heavy blunt (preferably flat) object. A dough roller would work great for this. Pound until they are coarsely crushed as shown in bowl.

Place semisweet chocolate chips in a microwave safe bowl and microwave on low for about 3 minutes. It is IMPORTANT that you take out the chocolate chips to stir every thirty seconds. Chocolate chips are done when after stirring a bit, most of them are melted.

Prepare baking sheet by putting some wax/parchment paper ontop of it, making sure it is perfectly flat. spread melted chocolate with a silicone spatula (preferably) onto the wax paper carefully, using your hand to hold the wax paper in place. Spread until flat and thin as shown.

Chill in fridge while you prepare the next layer on next step;

Use the same process with the white chocolate. But, with the white chocolate, it will melt alot faster, and it will harden alot faster.

Put in microwave on low for about 2 minutes or until most of chips are melted. BE SURE TO: take out regularly from microwave every thirty seconds to stir well.

Spread upon not-completely-chilled dark chocolate and quickly sprinkle candy cane crumbles on top of it and press it lightly in before it hardens.

If white chocolate hardens too quickly, you can always get it melted quickly by placing it in a preheating oven (set to 170 degrees if it can) for about two minutes. Then proceed to press candy cane evenly in.

Place in fridge for at least thirty minutes before serving or placing in gift bags as Christmas gifts!

To see more step-by-step pictures, visit my original post of this recipe on instructables.

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Christmas Spritz Sugar Cookies

These are really cool little sugar cookies that you can give as Christmas gifts to friends and family.

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Ingredients:

(makes 6 dozen mini cookies)

12 tablespoons butter, softened

⅓ cup sugar

¼ tsp. salt

1 large egg

½ tsp. vanilla

1/4 teaspoon almond extract

1 ¾ all purpose flour

¼ whole wheat flour

 

DIRECTIONS:

Preheat oven to 400 degrees.

In a large mixing bowl, whip butter with salt and sugar until creamy.

Add vanilla, egg, almond extract and mix until combined.

Add flours (whole wheat & all purpose) and stir until combined.

Option no. 1: You can roll out the dough and cut out the cookies with cookie cutters.

Or Option no. 2: You can do it the ‘Spritz’ way and use a cookie press (I used OXO cookie press) and press cookies. Place/Press cookies onto ungreased baking sheet or silicone mat on baking sheet.

Add sprinkles if you want to make it look pretty.

Bake for about 8 minutes, or until just beginning to brown.

Cool before serving. Makes 6 dozen small spritz cookies.


Molasses Marble Cheesecake

This cheesecake is great for the holidays, and has enough cheese in it for any cheese eater. Molasses is marbled into the filling to achieve the festive splash of brown, and the crust is made by crushing/processing molasses cookies.

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Ingredients:

 

For the Crust:

7 molasses cookies, hardened

1 tablespoon butter, melted

 

For Filling:

4 (8oz) packages cream cheese, softened

¾ cup sugar

2/3 cup sour cream

½ cup half and half

3 large eggs + 1 egg yolk

¼ cup flour ½ teaspoon vanilla

1/8 cup molasses

¼ teaspoon salt

 

DIRECTIONS

Preheat oven to 400 degrees.

For crust, put molasses cookies in food processor, and process until it is all crumbs. Add in 2 tablespoons of butter, melted, until crumbs hold together well by pressing. Press crust material along the bottom of a 9-inch springform pan.

Beat together the cream cheese and sugar until creamy. Then add in flour, salt, sour cream, half and half, eggs and yolk, and vanilla. Pour mixture into spring-form pan.

Then pour molasses on top, and swirl it in with a knife to achieve a marbled look.

Bake at 400 degrees for 10 minutes, then set oven to 350 and bake for 50 minutes

Then turn off oven (DO NOT OPEN OVEN), and let sit in cooling oven for an hour or so. Then take out of oven, and let sit on cooling rack until cooled off enough to put in fridge. Refrigerate at least 6 hours before consuming.

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Pumpkin Pie From Scratch

It’s time for the holidays; and Pumpkin Pie is a perfect dessert for either Thanksgiving or Christmas.

It is also as good as any pie for any special occasion. This recipe is ‘from scratch’ because I link to one of my posts explaining how to make the pumpkin puree from scratch instead of using store-bought canned pumpkin.

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Ingredients:

14 oz of Pumpkin Puree   (See my post on how to make pumpkin puree from scratch!)

1 (14oz) can sweetened condensed milk

2 large eggs + 1 egg yolk

1 ½ teaspoons cinnamon

½ teaspoon pumpkin spice

¼ teaspoon ground ginger

½ teaspoon ground cloves

½ teaspoon salt

1 (9-inch) unbaked pie crust

 

NOTE:

If you really must, then you can use 1 can of canned, pre-made, factory-processed pumpkin.

 

DIRECTIONS:

If you want to make your own pureed pumpkin, follow my instructions here. If not, then just buy a can of pumpkin and continue:

Set oven temperature to 425 degrees.

In a small bowl whisk together the spices and salt. In a large bowl, beat together pureed pumpkin, sweetened condensed milk, and eggs. Then dump in the spices, and stir in well.

Pour mixture into an unbaked pie crust, and bake in preheated oven for about 10 minutes. Then set oven temp to 350, and bake for another 45 minutes, or until an inserted knife comes out clean.

Remove from oven, and rest for an hour or so, then place in fridge, and cool for another 6 hours until cold.

Serve with whipped cream.

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