The Best Cheesecake

I found a really good cheesecake recipe online! I highly recommend following the instructions exactly (using room temp ingredients, using the water bath, etc.). I love cheesecake so the all the steps were worth it for me.

Ingredients

• homemade graham cracker crust mixture
• 3 (8 ounce) packages cream cheese, at room temperature
• 1 cup sugar
• 3 large eggs, at room temperature
• 2 teaspoons vanilla extract
• 1/4 cup heavy cream
• 1/4 cup sour cream
• Heavy-duty foil for pan

Directions

1. Adjust oven rack to middle position, and heat oven to 325 degrees. Brush interior of a 9-inch springform pan with butter. Press homemade graham cracker crust mixture into the bottom and partway up the side of pan. Tear off two long strips of heavy-duty foil, overlap in a cross pattern, and set the pan in the middle. Bring up sides, crimping around exterior top of the pan and forming a tight seal. Set it in a roasting pan large enough to hold it.

2. Beat cream cheese with an electric mixer until smooth. Gradually add sugar and beat on medium speed until fully incorporated. Scrape down bowl sides and beat again until smooth. Add eggs, one at a time, scraping down bowl after each addition to ensure a creamy batter. Slowly beat in vanilla, then cream and sour cream. (Meanwhile, bring tea kettle of water to a boil, then turn off heat.)

3. Pour batter into prepared pan. Set the roasting pan on oven rack and pour in enough boiling water to come halfway up the side of the springform pan. Bake until cake perimeter is set but center still jiggles, about 60 minutes. Turn off heat and leave oven door ajar; let cheesecake sit in oven so the residual heat continues to cook it, about 30 minutes.

4. Remove pan from water; set on a wire rack. Let cool to room temperature. Cover and refrigerate until well-chilled, about 3 hours (can be refrigerated up to 4 days). Run a sharp knife around the edge of the pan, loosen the spring siding and serve.



For original recipe and additional flavor variations go here.

By, Michelle

Chocolate Chip Cookies

Sheldon is the chocolate chip cookie fan in this house. I like them but could live without them. He said this recipe was WAY better than Better Homes and Gardens. (We left out the nuts.)

Ingredients

1 cup butter, softened
1 cup white sugar
1 cup packed brown sugar
2 eggs
2 teaspoons vanilla extract
3 cups all-purpose flour
1 teaspoon baking soda
2 teaspoons hot water
1/2 teaspoon salt
2 cups semisweet chocolate chips
1 cup chopped walnuts

Directions

1. Preheat oven to 350 degrees F (175 degrees C).

2. Cream together the butter, white sugar, and brown sugar until smooth. Beat in the eggs one at a time, then stir in the vanilla. Dissolve baking soda in hot water. Add to batter along with salt. Stir in flour, chocolate chips, and nuts. Drop by large spoonfuls onto ungreased pans.

3. Bake for about 10-12 minutes in the preheated oven, or until edges are nicely browned.

By, Michelle

Homemade Marshmallows

Here is the famous marshmellow recipe by Marth Stewart. These things are so good! They work really well with Fondue. I am going to make some for the holidays and give them to friends along with some homemade cocoa mix. If you're feeling adventurous you can also add some peppermint extract. Mmmm mmmm.

Ingredients
Makes 24

Vegetable oil, for brushing
4 envelopes unflavored gelatin (3 tablespoons plus 1 1/2 teaspoons)
3 cups granulated sugar
1 1/4 cups light corn syrup
1/4 teaspoon salt
2 teaspoons pure vanilla extract
1 1/2 cups confectioners' sugar

Directions

1.Brush a 9-by-13-inch glass baking dish with oil. Line with parchment, allowing a 2-inch overhang on the long sides. Brush parchment with oil; set aside.

2.Put granulated sugar, corn syrup, salt, and 3/4 cup water into a medium saucepan. Bring to a boil over high heat, stirring to dissolve sugar. Cook, without stirring, until mixture registers 238 degrees.on a candy thermometer, about 9 minutes.

3.Meanwhile, put 3/4 cup cold water into the bowl of an electric mixer; sprinkle with gelatin. Let soften 5 minutes.

4.Attach bowl with gelatin to mixer fitted with the whisk attachment. With mixer on low speed, beat hot syrup into gelatin mixture. Gradually raise speed to high; beat until mixture is very stiff, about 12 minutes. Beat in vanilla. Pour into prepared dish, and smooth with an offset spatula. Set aside, uncovered, until firm, about 3 hours.

5.Sift 1 cup confectioners' sugar onto a work surface. Unmold marshmallow onto confectioners' sugar; remove parchment. Lightly brush a sharp knife with oil, then cut marshmallow into 2-inch squares. Sift remaining 1/2 cup confectioners' sugar into a small bowl, and roll each marshmallow in the sugar to coat. Marshmallows can be stored in an airtight container up to 3 days.
.

Recipe found on the Martha Stewart website here.

By, Michelle

Homemade Hostess Cupcakes

This is a recipe I found on a blog "bake at 350" but I modified it a bit by using a cake mix. Tasted good to our fam! And let's be honest... it's all about the marshmellow filling.

For the Cupcakes:

Chocolate cake mix (or see link above)

For the Filling:

4 tablespoons unsalted butter, at room temperature
1 cup powdered sugar
2 teaspoons pure vanilla exrtact
3 tablespoons heavy cream
1 cup marshmallow creme

For the Ganache:

6 ounces bittersweet chocolate, chopped
1/2 cup heavy cream
1 tablespoon unsalted butter
2 teaspoons pure vanilla extract

For the Icing:

1 stick unsalted butter
1 & 1/2 - 2 tablespoons milk
2 cups powdered sugar
1/4 tsp vanilla


Prepare and bake the cupcakes (using paper liners).

For the filling: Using a mixer, cream the butter until light and fluffy. Beat in 1/2 cup confectioners’ sugar. Add the vanilla and 1 tablespoon heavy cream; beat until smooth. Beat in the remaining 1/2 cup confectioners’ sugar and 2 tablespoons heavy cream in batches, alternating after each addition. Beat in the marshmallow creme; set aside or refrigerate.

For the ganache: Place the chocolate in a stainless-steel bowl. Heat the cream and 1 tablespoon butter until just boiling, then pour over the chocolate; let stand for 5 minutes. Whisk until smooth. Add 2 teaspoons vanilla; let stand until cool but still glossy and liquid.

Spoon the filling into a pastry bag with a medium star tip. Insert the tip into the center of each cupcake top; fill until the cupcake is heavier (do not overfill). (It's OK if some of the filling peeks out, it will be covered by the ganache.)

Spoon a little ganache on each cupcake and lightly spread with an offset spatula or a knife. (I also found that dipping the cupcake in the ganache worked quite well.) Chill for at least 15 minutes.

Meanwhile, prepare the icing: Using a mixer, beat the remaining 1 stick butter, 1/4 teaspoon vanilla, the milk and confectioners’ sugar until smooth, adding more milk if needed. Spoon into a pastry bag with a small tip (I used a #2 plain tip); pipe onto the cupcakes to decorate.

Store in the refrigerator.

By, MIchelle

Easy Peach Crisp

from Michelle

2 cans sliced peaches
1/2 cup brown sugar
1/2 cup flour
1/2 cup oats
1/3 cup butter
3/4 tsp. cinnamon
3/4 tsp. nutmeg

Grease the bottom of a 9x9 pan. Pour in drained peaches. Mix remaining ingredients together and sprinkle evenly over the peaches. Bake uncovered at 375 for 30 minutes.

**for apple crisp, increase the brown sugar to 3/4 cup.

Chocolate Ice Cream

From Nicole

2 C. heavy cream
1 C. light cream or half and half
1/2 C. unsweetened cocoa powder
1, 14oz. can sweetened condensed milk
1 Tbsp. vanilla
However many crushed Oreos you desire

**You can make this into Rocky Road with 1/2 C. chopped nuts and 1 c. mini marshmallows.

Over low heat, cook condensed milk and cocoa until smooth and thickened, about 5 minutes. Remove from heat and allow to cool somewhat. Stir in cream and vanilla. Refrigerate for 1/2 hour or more. Put in ice cream maker. Add mix-ins about halfway through freezing process.

Chocolate Zucchini Cake

3/4 C. butter
2 C. sugar
3 Tbsp. unsweetened cocoa powder
2 1/2 tsp. baking powder
1 tsp. cinnamon
1 tsp. salt
2 3/4 C. flour
3 eggs
2 tsp. vanilla
2 C. grated zucchini
1 1/2 tsp. baking soda
1/2 C. milk or buttermilk

Cream butter and sugar. Add eggs one at a time. Add vanilla and zucchini. Alternate adding dry ingredients with milk. Put in a greased and floured bundt pan. Bake at 350* for 1 hour. Let cool 10 minutes and turn out of pan. Dust with powdered sugar.

Chocolate Truffle Cupcakes

So I seem to like my desserts lately. I just tried these yesterday and they are so scrumptious. It is perfect for those people who don't really like frosting (Nate isn't really a frosting guy, but loves whipped cream and so he loves these cupcakes) because they had a little dollop of whipped cream on top. I hope you will make and enjoy them sometime.

Truffle (I made this part the day before, and I doubled the truffle recipe so I could just use the whole can of sweetened condensed milk. I figured I could always freeze it for a time when I am going to be making them again)

1 1/2 C. semisweet chocolate chips

1/2 C plus two tablespoons sweetened condensed milk

1 teaspoon butter

2 teaspoons vanilla extract

Cupcakes

1 package devil's food cake mix

4 eggs

1 Cup (8 ounces) sour cream

3/4 Cup canola oil

1/2 Cup water

2 teaspoons vanilla extract

1 Cup heavy whipping cream, whipped (for on top)

For truffles, in a small saucepan, melt the chocolate, milk and butter over low heat; stir until blended. Remove from the heat. Stir in vanilla. Transfer to a small bowl; cover and refridgerate until firm, about 1 hour. Roll into twenty-four 1-in. balls; chill 1 hour longer.

For cupcakes, in a large mixing bowl, combine the cake mix, eggs, sour cream, oil, water and vanilla; beat on low speed for 30 seconds. Beat on medium for 2 minutes.

Fill paper-lined muffin cups on-third full. Drop a truffle into the center of each cupcake. Top with remaining batter. Bake at 350' for 17-22 minutes or until toothpick inserted in the center comes out clean.

Cool for 10 minutes before removing from pans to wire racks to cool completely. Top with whipped cream if desired.

Enjoy, I sure have. I had to wait and make these at a time that I could take them somewhere to be shared or else I knew I would eat all 24 cupcakes, ok maybe I would have shared a couple with the girls:).

Cake Balls

So I haven't made these myself I have only participated in eating some and let me tell you they are delicious.

Make a devils food cake (from a box). Break or cut the cake and put it in a large bowl. Take a tub of cream cheese frosting and mix it into the cake. You should have a glob of cake goop. Then roll it into desired size (about bite size). Decide what kind of chocolate you want to cover them in (dark, white, milk). Melt the chocolate to cover the cake balls. Now like I said I have never made them myself. I am not sure if it is better to dip and then set on wax paper or to try to pour the melted chocolate over them. I think probably dipping. I had some this Christmas that were dipped in white chocolate and then topped with crushed oreos. Mmmmmm delicious.

Now I just have to have an occasion that I can make them for or else I will consume them all myself.

Thanks Shell, for posting so many recipes.

Homemade Marshmallows

Ingredients

Makes 24

Vegetable oil, for brushing
4 envelopes unflavored gelatin (3 tablespoons plus 1 1/2 teaspoons)
3 cups granulated sugar
1 1/4 cups light corn syrup
1/4 teaspoon salt
2 teaspoons pure vanilla extract
1 1/2 cups confectioners' sugar

Directions

Brush a 9-by-13-inch glass baking dish with oil. Line with parchment, allowing a 2-inch overhang on the long sides. Brush parchment with oil; set aside.
Put granulated sugar, corn syrup, salt, and 3/4 cup water into a medium saucepan. Bring to a boil over high heat, stirring to dissolve sugar. Cook, without stirring, until mixture registers 238 degrees.on a candy thermometer, about 9 minutes.
Meanwhile, put 3/4 cup cold water into the bowl of an electric mixer; sprinkle with gelatin. Let soften 5 minutes.
Attach bowl with gelatin to mixer fitted with the whisk attachment. With mixer on low speed, beat hot syrup into gelatin mixture. Gradually raise speed to high; beat until mixture is very stiff, about 12 minutes. Beat in vanilla. Pour into prepared dish, and smooth with an offset spatula. Set aside, uncovered, until firm, about 3 hours.
Sift 1 cup confectioners' sugar onto a work surface. Unmold marshmallow onto confectioners' sugar; remove parchment. Lightly brush a sharp knife with oil, then cut marshmallow into 2-inch squares. Sift remaining 1/2 cup confectioners' sugar into a small bowl, and roll each marshmallow in the sugar to coat. Marshmallows can be stored in an airtight container up to 3 days.

Recipe found on Marthastewart.com