Cheesecakes, Macaroons & Cookies~
New York CheesecakeWhat You'll Need:
15 graham crackers, crushed
2 tablespoons butter, melted
4 (8 ounce) packages cream cheese
1 1/2 cups white sugar
3/4 cup milk
4 eggs
1 cup sour cream
1 tablespoon vanilla extract
1/4 cup all-purpose flour
Steps:
Preheat oven to 350 degrees F (175 degrees C). Grease a 9 inch springform pan.
In a medium bowl, mix graham cracker crumbs with melted butter.
Press onto bottom of springform pan.
In a large bowl, mix cream cheese with sugar until smooth.
Blend in milk, and then mix in the eggs one at a time, mixing just enough to incorporate.
Mix in sour cream, vanilla and flour until smooth.
Pour filling into prepared crust.
Bake in preheated oven for 1 hour.
Turn the oven off, and let cake cool in oven with the door closed for 5 to 6 hours; this prevents cracking.
Chill in refrigerator until serving.
White Chocolate Raspberry Cheesecake
What You'll Need:
1 cup chocolate cookie crumbs
3 tablespoons white sugar
1/4 cup butter, melted
1 (10 ounce) package frozen raspberries
2 tablespoons white sugar
2 teaspoons cornstarch
1/2 cup water
2 cups white chocolate chips
1/2 cup half-and-half cream
3 (8 ounce) packages cream cheese, softened
1/2 cup white sugar
3 eggs
1 teaspoon vanilla extract
Steps:
In a medium bowl, mix together cookie crumbs, 3 tablespoons sugar, and melted butter.
Press mixture into the bottom of a 9 inch springform pan.
In a saucepan, combine raspberries, 2 tablespoons sugar, cornstarch, and water.
Bring to boil, and continue boiling 5 minutes, or until sauce is thick.
Strain sauce through a mesh strainer to remove seeds.
Preheat oven to 325 degrees F (165 degrees C).
In a metal bowl over a pan of simmering water, melt white chocolate chips with half-and-half, stirring occasionally until smooth.
In a large bowl, mix together cream cheese and 1/2 cup sugar until smooth.
Beat in eggs one at a time. Blend in vanilla and melted white chocolate.
Pour half of batter over crust. Spoon 3 tablespoons raspberry sauce over batter. Pour remaining cheesecake batter into pan, and again spoon 3 tablespoons raspberry sauce over the top.
Swirl batter with the tip of a knife to create a marbled effect.
Bake for 55 to 60 minutes, or until filling is set.
Cool, cover with plastic wrap, and refrigerate for 8 hours before removing from pan. Serve with remaining raspberry sauce.
Parisian Macaroons
What You'll Need:
1 1/4 cups plus 1 teaspoon confectioners’ sugar
1 cup (4 ounces) finely ground sliced, blanched almonds
6 tablespoons fresh egg whites (from about 3 extra-large eggs)
Pinch of salt
1/4 cup granulated sugar
**This makes 16 macaroons
Steps:
To make the macarons: Preheat the oven to 350 degrees. In a medium bowl, whisk together confectioners' sugar and ground almonds. In the bowl of an electric mixer fitted with the whisk attachment, whip egg whites with salt on medium speed until foamy. Increase speed to high and gradually add granulated sugar. Continue to whip until stiff glossy peaks form. With a rubber spatula, gently fold in the confectioners' sugar mixture until completely incorporated.
Line baking sheets with parchment paper; set aside. Fit a pastry bag with a 3/8-inch #4 round tip, and fill with batter. Pipe 1-inch disks onto prepared baking sheets, leaving 2 inches between cookies. The batter will spread a little. Let stand at room temperature until dry, and a soft skin forms on the tops of the macarons and the shiny surface turns dull, about 15 minutes.
Bake, with the door of the oven slightly ajar, until the surface of the macarons is completely dry, about 15 minutes. Remove baking sheet to a wire rack and let the macarons cool completely on the baking sheet. Gently peel off the parchment. Their tops are easily crushed, so take care when removing the macarons from the parchment. Use immediately or store in an airtight container, refrigerated for up to 2 days or frozen for up to 1 month.
To fill the macarons: Fill a pastry bag with the filling. Turn macarons so their flat bottoms face up. On half of them, pipe about 1 teaspoon filling. Sandwich these with the remaining macarons, flat-side down, pressing slightly to spread the filling to the edges. Refrigerate until firm, about 1 hour.
Variations: To make coffee-flavored macarons: In step 1, add 2 drops brown food coloring to the egg whites after they are whipped. In step 4, blend 1/2 cup macaron filling with 1 1/2 teaspoons espresso powder dissolved in 1/2 teaspoon warm water for the filling. To make cassis-flavored macarons: In step 1, add 2 drops purple food coloring to the egg whites after they are whipped. In step 4, use 1/3 cup good-quality cassis jam for the filling. To make pistachio-flavored macarons: In step 1, add 2 drops green food coloring to the egg whites after they are whipped. In step 4, combine 1/2 cup macaron filling with 1 tablespoon pistachio paste for the filling.
★ ~ ภูเขาสูงหากคุณไม่ย่อท้อที่จะปีนป่าย สักวันคุณย่อมไปจนถึงยอดเขานั้น!!
10:35 PM
Coffee Recipe~
Iced Mocha
What You'll Need:
1/4 cups strong hot brewed coffee
1.5 tablespoons packed light brown sugar
1/4 tablespoons chocolate syrup, such as Hershey’s
0.5 cup ice cold milk
1/8 teaspoon vanilla extract
Handful or so crushed ice
Lightly sweetened whipped cream, for garnish
0.5 small piece semisweet or bittersweet chocolate, for garnish
Steps:
Combine the hot coffee and brown sugar in a large measuring cup and stir until the brown sugar dissolves. Remove from the heat and stir in the chocolate syrup.
Transfer to a shallow bowl. Cool briefly at room temperature, and then chill until ice cold.
You can accelerate this step by putting it in the freezer, but just make sure it doesn’t start to ice.
Combine the chilled coffee, milk, and vanilla in a small pitcher; stir to blend.
Divide the coffee between 2 serving glasses, adding a small handful of crushed ice to each.
Top each glass with whipped cream then grate a little chocolate over each one.
Iced Caramel Coffee
What You'll Need:
1/4 cups strong hot brewed coffee
18 cup caramel flavored dessert sauce, plus a little extra for garnish
1 to 1.5 tablespoons sugar, to taste
Coffee ice cubes
1/4 cups cold milk or milk/half-and-half combination
Whipped cream, for garnish (optional)
Ground cinnamon, for garnish (optional)
Steps:
While the coffee is still hot, pour it into your measuring cup and add the caramel sauce.
Add the sugar, and then stir until both the sugar and caramel sauce have dissolved.
Transfer to the refrigerator and chill until cold.
When you’re ready to serve, divide the coffee between 2 tall chilled glasses filled with coffee ice cubes.
Add milk or half-and-half to each glass, to taste. Top with whipped cream, if desired, then garnish with cinnamon if you’re using it.
Finally, add a little additional caramel sauce over the top as well. Serve.
Frappuccino
What You'll Need:
1/4 cups of ice
2 ounces of espresso (if you don't like your coffee this strong, you can simply brew single- or double-strength coffee)
2 ounces of milk
1/2-1 tablespoons of sugar, depending how sweet you like your coffee
1/2-1 tablespoons of chocolate, vanilla, caramel or other-flavored syrup
Steps:
Brew the coffee or espresso. (Check out our article on how to make a killer espresso.)
Let your coffee cool. Simply put it in the fridge until it's cold or pour the coffee over about 1/3 of your ice cubes and let it sit for a minute or so.
Get out your blender and blend the coffee, milk, sugar and syrup for about 20 seconds (no nice yet!). Make sure the sugar is completely dissolved before continuing.
Now add the ice and blend for another 20 seconds (until it's a smooth, slushy drink).
If you want, you can now top it off with some whipped cream and additional syrup.
Latte
What You'll Need:
1-2 ounces of freshly brewed espresso
10 ounces of milk
Cocoa powder, cinnamon or nutmeg (if you want)
Thermometer (optional but helps)
Steps:
Steam and froth 10 ounces of milk.
Point your steam wand towards the bottom of your stainless steel pitcher to steam your milk.
To create froth, raise the tip just below the surface of the pitcher.
Pour hot milk in a 12-oz. glass until 3/4 full.
Pour the espresso shot into the steamed milk.
Dust with ground chocolate, cinnamon or nutmeg.
Cappuccino
What You'll Need:
Cinnamon
Ground Chocolate
Ground Coffees
Nutmeg
5-oz. Or Larger Cups
Espresso Machines
3 oz. cold milk
Steps:
Make a 1 1/2 oz. espresso, leaving enough water in the espresso machine to steam some milk. (See "How to Make an Espresso" in the Related eHows section.)
Put espresso in a 5-oz. or larger cup so that you have room for the milk.
Set espresso machine to steam.
Fill a stainless-steel carafe with 3 oz. cold milk and insert the steam nozzle.
Place nozzle halfway down in milk and leave it in milk for 45 to 60 seconds, or until the milk is hot and there's enough foam for your preference.
Add 1 1/2 oz. steamed milk to the cup of espresso.
Spoon some foamed milk onto the top.
If you like, sprinkle with ground chocolate, cinnamon or nutmeg.
★ ~ ภูเขาสูงหากคุณไม่ย่อท้อที่จะปีนป่าย สักวันคุณย่อมไปจนถึงยอดเขานั้น!!
10:27 PM
Thursday, December 08, 2011
