Chocolate Chocolate Chip Cheesecake
Ingredients:
30 choc wafers
2 Tbsp sugar
5 Tbsp melted butter
4 (8oz) packages cream cheese, room temp
1 ¼ c. sugar
4 eggs, 2 yolks, room temp
2 tsp vanilla
1/8 tsp salt
1/3 c. cocoa powder
1 tsp instant espresso powder
1/3 c. cream
1/2 c. bittersweet chocolate, chopped
1 c. milk choc chips
Directions:
-Preheat oven to 350 degrees and prepare 10 inch spring form pan.
-In bowl of food processor, combine chocolate wafers and sugar and pulse until finely ground.
-Add melted butter and stir to combine well.
-Place cookie mixture into bottom of springform pan and press down to pack and distribute evenly.
-Place in preheated oven and bake for 12 minutes.
-Remove and let cool.
-Preheat oven to 400 degrees
-Meanwhile, combine cream cheese and sugar in stand mixer and beat until light and fluffy, about 4 minutes.
-Scrape down sides of bowl well and add eggs and yolks, one at a time, not adding another until fully incorporated.
-Scrape down sides of the bowl well, add vanilla to combine and then salt, cocoa powder, and espresso powder, scraping down sides of the bowl to fully incorporate ingredients.
-Meanwhile, in small saucepan, add cream and just bring to a boil.
-Remove from heat, add chocolate, and stir to combine well.
-Temper with a small amount of cheesecake batter and add chocolate mixture into cheesecake mixture, stirring well to combine.
-Spray sides of springform pan with nonstick spray and place onto a baking sheet.
-Add chocolate chips to cheesecake mixture and gently fold in to incorporate.
-Scrape cheesecake mixture into springform pan, tap to release air bubbles, and place into oven.
-Let bake in 400 degree oven for 15 minutes.
-Without opening oven, turn oven temp down to 200 degrees and let bake until internal temperature for cheesecake reaches 150, about 60-80 minutes additional.
(Note: Make sure to watch the temp here, starting to check early, or your cheesecake will crack)
-Remove cheesecake from oven and let cool 2 hours on counter.
-Place into fridge and let cool and set overnight before serving.
Monday, May 25, 2009
Frozen Yogurt Pops
Frozen Yogurt Pops
1 cup of pureed fruit (pineapples, berries, bananas, etc.)
2 cups plain yogurt
1/3 cup honey
To make your fruit pureed just process in a blender or food processor. Then add the other ingredients and blend. Pour into popsicle molds. If you don't have popsicle molds use some sort of short narrow glass. (dixie cups, sippy cups without the lid, juice glasses) Cover the top with plastic wrap and poke a popsicle stick through the center of the plastic. Place in freezer for a few hours. For quick release run the molds or cups under warm water and twist to release.
1 cup of pureed fruit (pineapples, berries, bananas, etc.)
2 cups plain yogurt
1/3 cup honey
To make your fruit pureed just process in a blender or food processor. Then add the other ingredients and blend. Pour into popsicle molds. If you don't have popsicle molds use some sort of short narrow glass. (dixie cups, sippy cups without the lid, juice glasses) Cover the top with plastic wrap and poke a popsicle stick through the center of the plastic. Place in freezer for a few hours. For quick release run the molds or cups under warm water and twist to release.
Friday, May 1, 2009
Chocolate Play Dough ( Do not eat)
Chocolate Play Dough
1 1/4 cups flour
1/2 cup cocoa powder
1/2 cup salt
1/2 Tablespoon cream of tartar
1 1/2 Tablespoons cooking oil
1 cup boiling water
Mix flour, cocoa powder, salt, cream of tartar. Add cooking oil and boiling water. Stir quickly, mix well. Cook over low heat until dough forms a ball. When cool , mix with your hands. Store in airtight container.
1 1/4 cups flour
1/2 cup cocoa powder
1/2 cup salt
1/2 Tablespoon cream of tartar
1 1/2 Tablespoons cooking oil
1 cup boiling water
Mix flour, cocoa powder, salt, cream of tartar. Add cooking oil and boiling water. Stir quickly, mix well. Cook over low heat until dough forms a ball. When cool , mix with your hands. Store in airtight container.
Fast Enchilada Sauce
Fast Enchilada Sauce
1 tablespoon vegetable oil
1 onion, minced
1/2 teaspoon salt
3 tablespoons chili powder
3 garlic cloves,minced
2 teaspoons cumin
2 teaspoons sugar
2 (8-ounce) cans tomato sauce
1/2 cup water
Pepper
Heat the oil in a 12" skillet over medium heat until shimmering. add the onion and salt and cook until softened, about five minutes. Stir in the chili powder, garlic, cumin, and sugar. Cook until fragrant, about fifteen seconds. Stir in the tomato sauce and water. Bring to a simmer and cook until slightly thickened, about five minutes. Season with salt & pepper to taste.
1 tablespoon vegetable oil
1 onion, minced
1/2 teaspoon salt
3 tablespoons chili powder
3 garlic cloves,minced
2 teaspoons cumin
2 teaspoons sugar
2 (8-ounce) cans tomato sauce
1/2 cup water
Pepper
Heat the oil in a 12" skillet over medium heat until shimmering. add the onion and salt and cook until softened, about five minutes. Stir in the chili powder, garlic, cumin, and sugar. Cook until fragrant, about fifteen seconds. Stir in the tomato sauce and water. Bring to a simmer and cook until slightly thickened, about five minutes. Season with salt & pepper to taste.
Homemade Peanut Butter
Homemade 100% Natural Peanut Butter In 5 Minutes Or Less!
You'll need....
a food processor
1 1/2 cups unsalted, roasted peanuts
2 tablespoons peanut oil
1/4 teaspoon salt
Honey (optional) hey, we're just coming off Jiff.
You'll need....
a food processor
1 1/2 cups unsalted, roasted peanuts
2 tablespoons peanut oil
1/4 teaspoon salt
Honey (optional) hey, we're just coming off Jiff.
Reeses Squares - 5 Ingredients & No Bake (Reese's)
Ingredients
1 1/2 cups graham cracker crumbs
1 lb confectioners' sugar(3 to 3 1/2 cups)
1 1/2 cups peanut butter
1 cup butter melted
1 (12 ounce) bag milk chocolate chips
Directions
1 Combine graham crumbs, sugar and peanut butter and mix well.
2 Blend in melted butter until well combined.
3 Press mixture evenly into a 9 x 13 inch pan.
4 Melt chocolate chips in microwave or in double boiler.
5 Spread over peanut butter mixture.
6 Chill until just set and cut into bars (these are very hard to cut if the chocolate gets "rock hard".
1 1/2 cups graham cracker crumbs
1 lb confectioners' sugar(3 to 3 1/2 cups)
1 1/2 cups peanut butter
1 cup butter melted
1 (12 ounce) bag milk chocolate chips
Directions
1 Combine graham crumbs, sugar and peanut butter and mix well.
2 Blend in melted butter until well combined.
3 Press mixture evenly into a 9 x 13 inch pan.
4 Melt chocolate chips in microwave or in double boiler.
5 Spread over peanut butter mixture.
6 Chill until just set and cut into bars (these are very hard to cut if the chocolate gets "rock hard".
Wednesday, February 11, 2009
Chicken Tortilla Soup
So as not to rip off the original recipe, I got this from allrecipes.com. It was awesome! Make sure to have the cumin if you're going to substitute anything; it's what makes the flavor 'mexicana'. (I know, because I smelled the spice containers after making it to see what exactly it was!)
Without further ado, here it is:
2 skinless, boneless chicken breasts
1/2 teaspoon olive oil
1/2 teaspoon minced garlic
1/4 teaspoon ground cumin
2 (14.5 ounce) cans chicken broth
1 cup frozen corn kernels
1 cup chopped onion
1/2 teaspoon chili powder
1 tablespoon lemon juice
1 cup chunky salsa
8 ounces corn tortilla chips
1/2 cup shredded Monterey Jack cheese (optional)
DIRECTIONS
In a large pot over medium heat, saute the chicken in the oil for 5 minutes. Add the garlic and cumin and mix well. Then add the broth, corn, onion, chili powder, lemon juice and salsa. Reduce heat to low and simmer for about 20 to 30 minutes.
Break up some tortilla chips into individual bowls and pour soup over chips. Top with the Monterey Jack cheese and a little sour cream.
**This was sooo awesome and while it looks like a lot of ingredients when you're staring at the recipe, it honestly took me ten minutes to put it together (the simmering took longer naturally). I think the longest part of prep work was cutting up the onion. All this while Logan ate crackers in his high chair!
Without further ado, here it is:
2 skinless, boneless chicken breasts
1/2 teaspoon olive oil
1/2 teaspoon minced garlic
1/4 teaspoon ground cumin
2 (14.5 ounce) cans chicken broth
1 cup frozen corn kernels
1 cup chopped onion
1/2 teaspoon chili powder
1 tablespoon lemon juice
1 cup chunky salsa
8 ounces corn tortilla chips
1/2 cup shredded Monterey Jack cheese (optional)
DIRECTIONS
In a large pot over medium heat, saute the chicken in the oil for 5 minutes. Add the garlic and cumin and mix well. Then add the broth, corn, onion, chili powder, lemon juice and salsa. Reduce heat to low and simmer for about 20 to 30 minutes.
Break up some tortilla chips into individual bowls and pour soup over chips. Top with the Monterey Jack cheese and a little sour cream.
**This was sooo awesome and while it looks like a lot of ingredients when you're staring at the recipe, it honestly took me ten minutes to put it together (the simmering took longer naturally). I think the longest part of prep work was cutting up the onion. All this while Logan ate crackers in his high chair!
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