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Recipe: Mileah’s Cheesecake (Best Ever) Comments Off

Filed under yum food
Written by Annie on 25th Dec -09

cheesecake1

My sister makes the absolute best cheesecakes in the world. Creamy, sweet but not too sweet, and beautiful. She adds all sorts of good stuff to her cheesecakes (she has a Caramel Apple version and a Reese’s version), but this is the basic recipe. Amazing.

Mileah’s Cheesecake

24 ounces cream cheese
1 cup sugar
3 eggs
2 teaspoons vanilla

Topping
1/4 cup sugar
16 ounces sour cream
2 teaspoons vanilla

Graham Cracker Crust
1 to 1 1/2 cups graham cracker crumbs
1/2 cup brown sugar
4 tablespoons melted butter

Preheat oven to 350.
Make pie crust: Combine graham cracker crumbs, brown sugar, and melted butter. Pat into bottom of a springform pan.
Make cheesecake: Combine first four ingredients in mixing bowl and mix until smooth. Pour cream cheese into crust. Bake for 18 to 20 minutes, then remove from oven.
Make topping: Mix the 1/4 cug sugar, sour cream, and 2 teaspoons vanilla together until blended. Gently spread the sour cream mixture over the cheesecake after it has baked for 18 to 20 minutes, then return it to the oven for 5 minutes or until cake only slightly jiggles in the center.

Let cool. Refrigerate until ready to serve.

Image courtesy of bloggyboulga.

Recipe: Chocolate Chip Cheesecake Cookies 2

Filed under yum food
Written by Annie on 23rd Dec -09

chocchipcookie

They want cookies, you want a cheesecake: here’s your compromise. You’ll like it. Be a kid with cup of milk or a grown-up with a cup of coffee. As long as you have these cookies, it all works.

Chocolate Chip Cheesecake Cookies

  • 2 cups all-purpose flour
  • 1/2 teaspoon salt
  • 1/2 teaspoon baking powder
  • 1/8 teaspoon baking soda
  • 10 tablespoons butter (1 stick plus 2 tablespoons)
  • 1 cup sugar
  • 1 egg
  • 3 ounces cream cheese
  • 1 teaspoon vanilla
  • 12 ounces chocolate chips

Preheat oven to 375.

Combine dry ingredients (flour through soda) in a bowl and set aside. In mixer, blend butter, sugar, egg, cream cheese, and vanilla. Slowly add the dry ingredients, mixing with each addition, until all are incorporated. Stir in the chocolate chips.

Grease a cookie sheet. Drop dough by the spoonful onto sheet, at least 1 inch apart.

Bake 10 to 12 minutes or until golden brown around edges.

Note: Dough can be refrigerated until firm, then rolled into a log and frozen (in air-tight freezer bag) for up to 1 month. When ready to bake, let thaw 30 minutes to 1 hour (until soft enough to slice); slice in 3/4″ wide disks and bake.

Image courtesy of Clearly Ambiguous.

Chocolate Angel Food Cake Comments Off

Filed under yum food
Written by Annie on 11th Jan -09

Ingredients:

1 Angel Food Cake Mix
2 Tablespoons good-quality cocoa

For the Icing:
1 pint of whipping cream + 2/3 cup sugar + a pinch of cream of tartar (or one carton of Cool Whip)
Chocolate Syrup

Method:

Open the cake batter, remove and discard 2 Tablespoons of the batter and replace with the 2 Tablespoons of cocoa. Make cake as directed on package. Cool completely before icing.

Make whipped cream by whipping the cream, sugar, and tartar until stiff peaks form, then gently fold in chocolate syrup. Use as much syrup as you want to make it as chocolatey as you’d like. OR simply mix the carton of Cool whip with the chocolate syrup.

Slice the cake horizontally into three layers. Ice between the layers and all over the top and sides. Refrigerate until ready to serve. Garnish with chocolate shavings.

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