365 Days of Tina. All day everyday.

Permalink prettygirlfood:

Snickers Cheesecake Recipe
Ingredients:
Crust:2 cups graham cracker (or chocolate cookie) crumbs1/2 cup (1 stick) unsalted butter; melted3 Tbsp. sugar½ tsp. salt
Cheesecake:4 bars of cream cheese (8 oz each), room temperature1 ¼ cup granulated sugar4 large eggs, room temperature3/4 cup heavy cream1 Tbsp. pure vanilla extract
Topping:20 Mini Snickers; cut into fourths1/3 cup roasted peanuts; halved or chopped1/2 cup caramel syrup
Method:
Preheat oven to 350 degrees F.  Prepare either a 9-inch springform pan (or I used six 4.5-inch springform pans) by greasing them liberally with cooking spray or butter.
In a separate bowl, stir together the crust ingredients until evenly mixed.  Then press into the bottom of your pan(s), either just on the bottom or also about 1″ up onto the sides. Bake for 7 minutes and cool completely on a wire rack.
Begin to boil a large kettle or pot of water for the water bath.
In the bowl of your stand mixer fitted with a paddle attachment, combine the sugar and cream cheese and cream together until smooth. Add eggs, one at a time, fully incorporating each before adding the next. Make sure to scrape down the bowl in between each egg. Add heavy cream and vanilla and mix until smooth.  Do not overmix.  Pour batter into prepared crust(s).
Once your kettle or pot of water is boiling, carefully place a large baking dish on the lower rack of your oven and pull the rack out a few inches towards you, and then pour the water into it.  (Or use your best judgment on how to do this without burning yourself.  I just heat the water in a kettle, which is very easy to pour into the pan.)  This will create a water bath that will give off lots of steam while the cheesecake bakes.
Then place the cheesecake pan(s) in the oven, and bake unti
l the edges will appear to be set, but the center will still have a slight jiggle to it.  This will be about 45-55 minutes for the 9-inch pan, and about 30-35 minutes for the 4.5-inch pans.  At this point, close the oven door, turn the heat off, and let rest in the cooling oven for one hour. After one hour has passed, carefully remove the cheesecake and place on a cooling rack to cool completely. Once the cake is completely cooled, place it into the refrigerator for at least 5 hours.
Serve topped with caramel, Snickers, and peanuts.
Tip: This would also be marvelous with Twix, Butterfingers, or Kit Kats!
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Acceptance.

Boyfriends come and go, but friends are forever.” What a joke. Everyone comes and goes, even the ones that once matter in your life. Goes to show you that effort is a two way relationship. 

I’ve learned that letting go is a lot easier than trying. So, thank you for making me stronger in this regard. I’ve finally accepted it. I give up on my silly How I Met Your Mother  hopefulness, that we’ll be all together even when we’re 30, for our weddings, for just more of many firsts to come. 

Life moves on with or without you, me, and anyone. It’s time I move along with it. 

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Permalink prettygirlfood:

Cookies and Cream Cheesecake Cupcakes
42 Oreos, 30 left whole, 12 coarsely chopped2 pounds cream cheese, room temperature 1 cup sugar1 teaspoon vanilla4 large eggs at room temperature, lightly beaten1 cup sour creampinch of salt
1. Preheat oven to 275 degrees.
 
2. Line standard muffin tins with paper liners. Place one whole cookie in the bottom of each lined cup. 3. With an electric mixer on medium-high speed, beat cream cheese until smooth, scraping down sides of bowl as needed. Gradually add sugar, and beat until combined. Beat in vanilla. Add eggs, a bit at a time, beating to combine and scraping down the sides of the bowl as needed. Beat in sour cream and salt. Stir in chopped cookies by hand. 4. Divide batter evenly among cookie-filled cups, filling each almost to the top. Bake, rotating tins halfway through, until filling is set, about 22 minutes.

5. Transfer tins to wire racks to cool completely. Refrigerate in tins at least 4 hours or up to overnight. Remove from tins just before serving.
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