Hello everyone, My sister gave me this pan..Isn’t it beautiful! I am trying to decide what kind of cake to bake so that the flowers really show. Any suggestions would be greatly appreciated..She has had it over 10 years and believes she made a lemon cake in it once. She purchased the pan from Williams Sonoma, and I am searching their website trying to find it without any luck. I love it! If any of you have any information on it please share. Or, maybe you have one..Let me know
Hello, I created a group on FB. Bake with Connie, please join me and lets share recipes, pictures and ideas…
Big Chewy Chocolate Chip Cookies!
2 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
3/4 cup unsalted butter, melted
1 cup packed brown sugar
1/2 cup sugar
1 tablespoon vanilla
1 egg yolk
2 cups semisweet chocolate chips
Preheat oven to 325 .Grease cookie sheets or line with parchment paper.
Sift together the flour, baking soda and salt: set aside.
In a medium bowl, cream together the melted butter, brown sugar, and sugar until well blended. Beat in the vanilla, egg, and egg yolk until light and creamy. Mix in the sifted ingredients until just blended. Stir in the chocolate chips by hand using a wooden spoon or spatula. Drop cookie dough 1/4 cup at a time onto the prepared cookie sheets. Cookies should be about 3 inches apart.
Bake for 15 to 17 minutes in the preheated oven, or until the edges are lightly toasted. Cool on baking sheets for a few minutes before transferring to wire racks to cool completely..
Barski Handmade and Handcut Crystal Cookie Jar
I love to Bake! Try these cookies..They are ooohh so yummy.
Gadget lovers! Cookie scoop..Click the link above
Cherry Cheesecake Cookies
1 1/4 cups finely crushed graham crackers (about 1 sleeve)
1 cup all-purpose flour
1 1/2 teaspoons baking powder
1 1/2 sticks (12 tablespoons) unsalted butter, softened
1/2 cup packed light brown sugar
1 egg, separated
4 ounces cream cheese, softened
1/4 cup granulated sugar
1/2 teaspoon vanilla extract
For Topping use Cherry Pie filling
Preheat the oven to 350°F. Line baking sheets with parchment paper or silicone baking mats.
In a large bowl, whisk together the graham cracker crumbs, flour and baking powder.
In a medium bowl, with an electric mixer, beat together the butter and brown sugar until light and fluffy; about 2 minutes. Add the egg white and beat until well combined.
Stir graham cracker mixture into butter mixture until just combined.
In another medium bowl, beat together the cream cheese and granulated sugar until combined. Add in egg yolk and vanilla and mix until smooth.
Using a medium cookie scoop (about 2 tablespoons), scoop out the cookie dough and place on prepared baking sheets. Flatten slightly, pressing your thumb or a round measuring teaspoon into the center of the ball to create a small bowl shape. Repeat with the remaining dough.
Spoon or pipe the cream cheese mixture into the indents of the cookies.
Bake in preheated oven for 12 minutes or until the filling is barely set and the cookies are lightly golden.
Allow to cool 5 minutes on the baking sheets before removing them and cooling completely on a wire rack.
Spoon cherry pie filling onto cooled cookies just before serving.
I wanted to share the Cheesecake Bible I have ordered from Amazon. It has 200 cheesecake recipes. If you’re a cheesecake lover like I am, then It’s a must have. Click the link below.
White Chocolate Cheesecake
1/2 cup butter softened
3/4 cup sugar, divided
1-1/2 tsp. vanilla, divided
1 cup flour
4 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
3 pkg. (4 oz. each) BAKER’S White Chocolate, broken into pieces, melted, cooled
2 cups fresh raspberries, or fruit of your choice
Heat oven to 325°F.
Beat butter, 1/4 cup sugar and 1/2 tsp. vanilla in small bowl with mixer until light and fluffy. Gradually beat in flour until well blended; press onto bottom of 9-inch springform pan. Prick with fork. Bake 25 min. or until edge is lightly browned.
Beat cream cheese, remaining sugar and vanilla in large bowl with mixer until well blended. Add chocolate; mix well. Add eggs, 1 at a time, beating on low speed after each addition just until blended. Pour over crust.
Bake 55 min. to 1 hour or until center is almost set. Run knife around rim of pan to loosen cake; cool before removing rim. Refrigerate 4 hours. Top with raspberries, strawberries or a fruit of your choice just before serving.
The sky is the limit with a cheesecake. I added a few random photos to show what options you may have for a topping once your cheesecake is ready.
24 whole Oreo cookies
6 tbsp. melted butter
Pinch of Kosher salt
4 (8 oz.) packages of cream cheese, softened to room temperature.
3/4 cup granulated sugar
1/2 cup packed light brown sugar
4 large eggs
1/4 cocoa powder
9 oz. bittersweet chocolate, chopped and melted
1/4 tsp. Kosher salt
Preheat oven to 350 degrees F and position a oven rack in the middle of the oven.
Make crust: In a large Ziploc bag or food processor fitted with a metal blade, crush or blend Oreo’s until fine crumbs form.
Transfer to a bowl and pour in melted butter.
Add salt and stir until crumbs are completed coated and moist.
Make Cheesecake: In a large bowl using a hand mixer ( or in a bowl of a stand mixer using the paddle attachment). beat cream cheese, sugars ,cocoa powder and salt until smooth. Add eggs one at a time, beating well after each addition. Fold in melted chocolate.
Coat a 9 inch Springform pan with cooking spray and press Oreo mixture into pan and 1/3 of the way up the sides, packing tightly. Pour cheesecake filling over crust.
Bake until cheesecake is only slightly jiggly in the center, 1 hour to 1 hour and 15 minutes. If you want to use a water bath to ensure cheesecake top does not crack, wrap the outside of the pan in aluminum foil and place in baking dish. Place on oven rack and pour enough boiling water to reach halfway up the pan.
When done remove cheesecake from water and unwrap foil.
Cool to room temperature, and refrigerate for 4 hours uncovered.
Tips: Partially open oven when done and cool in oven 30 minutes. Allow to cool outside of the oven until room temperature. Run a spatula around the edges.
This cheesecake is rich and delicious…
Click the link below for Springform pans!
I had to work today so I didn’t prepare my usual Christmas dinner. However, I was craving a chocolate cake. I am a fan of this chocolate buttercream icing so I decided to share the recipe for the icing with you. You can use it on a vanilla cake, or white cake. I just so happen to love chocolate.
Chocolate Buttercream Frosting!
1 1/2 cups of butter(room temperature )
3 3/4 cups white powdered sugar
2/3 cup unsweetened cocoa powder
3 -5 tbsp half and half
In a bowl of an electric mixer fitted with the paddle attachment, whip the butter on moderately high speed until fluffy. Sift in cocoa powder, then add powdered sugar, 3 tbls half and half and vanilla. Mix on low speed until combined. Scraping down the sides of the bowl as needed. You can mix in up to 2 additional tbls of half and half if desired. Increase mixer to med – high and whip until fluffy.
And of course I love shopping on Amazon. I have been wanting a Blue Jean skirt..
Found a nice one. Take a look, click the link below. Or follow my fb page at.