I was not bragging – Rai-chan can make cheese!

Some beautiful dessert recipes for kids with photos images I found to do:

I was not bragging – Rai-chan can make cheese Image by ” http://www.flickr.com/photos/11711545 @ N02/4406087180 “> raider3_anime Ok, maybe I’m bragging a little but, but can you blame me? I am very proud of what I can do. ^ _ ^;?. (Why Rai-chan had as two women I am consulted friends with me the nickname Yes, it bothers some of my guy friends when I say “Rai-chan”, but I can not because it’s my life and I am very happy to see me. ^ _ ^ 😉 These photos are part of an experiment late at night I 30/February on 1 January, 2005. It was then that I, a “gap” to break into such a cheese that did not make it through it. The thing seems to be, it is not crowded. Lower the temperature a few degrees, and leave a few minutes earlier. It was not quite in the center, but it would take a little raw. Cuisine.J have Cheesecake New York Cheesecake – This was, for 54 minutes at 315 degrees F and cool in the “bath” (water) in the oven for an hour before on a grid on the counter of Cheesecake Peanut Butter Cup baked style chocolate pumpkin cheesecake key lime flavored cheese and even inspired creation made! 1 Recipe: Cheese Cake Pumpkin Cheesecake Pumpkin Version 2.05 (springform cheesecake) original recipe recipe changed in three steps at 325 degrees Philly.Préchauffer F.Croûte: 1 1/2 cup bread crumbs Graham3 / 4 margarine, fondu1 / 2 cup sucre1 / 2 teaspoon vanille1 / 2 tablespoons cannelleMélanger ingredients crust mixture until well blended. Cover the bottom and sides of the springform pan with crust, packing tightly as possible with a spoon until the bottom and sides are coated, and the crust on the left side of the page. (Do not worry if you have left on the crust, I did, and it beats missing.) Filling: 4 packages cream cheese, softened (Philadelphia or similar label) reduce .1 cup pumpkin conserve4 eggs1 sucre1 cup teaspoon teaspoon nutmeg vanille1 cannelleDash and nail giroflePour the risk of cracking, try to define the ingredients at room temperature before cooking, ingredients and mix until blended to achieve, give prevention overbeating.Mélanger the cream cheese, pumpkin, sugar, vanilla and spices in a large bowl until well mixed type structure of the average speed of a mixer. Add eggs and mix on medium speed until homogénéité.Préparer a large roasting pan (about 5-6 inches deep, wide enough to accommodate a round 8-9 inch springform pan.) Place on a rack in center of oven. They cover from the bottom of the springform pan with aluminum foil and pour the filling into the crust. Place pan in a roasting pan with hot tap water are fried in a pan until the water reaches only 1/2 inch below the top of the form. (Be careful not to burn yourself, if you give water to the pan.) To open a Resistant to rust in the oven and close the slide porte.Cuire the oven for at least 1 hour, and the drive to the door take look in. The center should not be completely solved by the cooking time ends. Remove from the oven when cooking time is complete, carefully remove the water, remove from the pan, then transfer the pan on a cooling rack for 1.5-2 hours in the refrigerator instead. Garnish with whipped cream if the mood is appropriate and when serving ——— And now the main event -.! Adapted from Cheese Recipes Peanut Butter Cup on www.kraftfoods.com and “cheese Philadelphia cream cheese ultimate” (Publications International, Ltd. – ISBN 0-7853 – 1761-1), followed by information on the website of the Food Network complemented = “http://www.kraftfoods.com” videos “www.foodnetwork ( Search is “cheesecake”) This is a cake baked cheese based on a recipe from the sources mentioned and I personnalisépar a method of “the bath water” or bath gently burning chocolatéviter and cheese cooking melt minimize cracking during refroidissement.Temps preparation. 45 -55 minutes Cooking time: 1 hour environCool: 4-5 hours or all necessary nuitÉquipement: Mixing Bowl (. more chocolate and some of the peanut butter filling) electric mixer (or by hand counter) or a 9.5-inch Rôtissoire9 charnièreCasserole melt chocolate with a pan of water on chocolate (or bath) pan or pot of boiling water for a “bad” Rotisserie crust melt 1 ½ cups graham cracker crumbs (or finely crushed crackers) 2 tablespoons tablespoons Sugar4 tablespoons margarine, fonduRemplissage: 4 (8 oz) packages cream cheese , cup spoon ramolli1 sucre1 acid vanille3 oeufsCrème tasse6 ½ square of dark chocolate coffee (or unsweetened chocolate baking ..), melted, cooled slightly ½ cup peanut butter (creamy or crunchy butter – what you want) – Place a rack in the center of the oven and preheat oven to 325 degrees F.Croûte Preparation: – Combine crumbs, sugar and margarine, press onto the bottom of a 9-inch pan and bake for 10 minutes costs Wrap the bottom and sides of 9-inch springform pan with foil and bake rôtir.Préparation filling: – .. The smooth beat mix cream cheese, sugar and beat on the sides of light and fluffy scraping bowl and beaters, the sour cream slowly .. Add eggs, one at a time, beating at low speed after each addition just until eneded Stir in vanilla mix at medium speed until all mixed well – seasoned .. spread 2/3 of the peanut butter filling with chocolate and the remaining 1/3 of chocolate to reduce the risk of burns from the procedure Stir melt water .. 2/3 of the filling chocolate and peanut butter in the remaining 1/3 filling. Pour half of the chocolate filling into crust, alternating with peanut butter filling. Pour remaining chocolate filling in the last two layers (You are good, with about 1 ½ to 2 liters a separate charge for about ½ liter of peanut butter, and the rest for chocolate go) Cooking: – Bring bring a pan or pot of water to a boil Gently place the roasting pan in the oven (do not pull the oven rack ..) Pour enough hot water halfway up side of springform pan – .. Make Bake 60-65 minutes or until center is almost that (see “Tips for Success” suggestions below to finish cooking) .. Run knife or spatula around rim pan to loosen cake and let cool to room temperature before the wall or in the oven, at least 4-6 hours or nuit.Donne 8-16 servings (depending on the size of the disk) Tips for Success cool: – … (. unused Pam or equivalent, or remaining margarine for the crust) to help low coat pan with cooking spray, the crust from sticking to the bottom of the pan. – The “Bad” or bath marie method is recommended to stop and turn the oven off at the end of cooking with the residual heat in the oven and let simmer for 1 hour and reduce the risk of cracking Cheesecake -. Melt the chocolate in a pan with a water bath method (whether true bath or a small pot of chocolate in a large pot filled with water) to keep warm and / or cooking chocolate -. Do not worry if the peanut butter filling does not completely cover the first layer of chocolate filling Spend the rest of the chocolate filling over it, since the advanced. essentially recreating are a huge cup peanut butter! (How was it? Nice 1st place win in a competitive bake-off at my work seriously ^ _ ^) I m running “start” for the night tonight (need for sleep, seriously) .!. – Call a night 12h30.Chansons used this time to compose this entry: Small Town Boy – Bronski beatLaisser light – Belinda CarlisleEverything She Wants – Wham Black Sunshine – White Zombie Good night and sweet dreams travelers course

134/365 – Pumpkin Bundt cake with caramel cream cheese frosting Image by ” http://www.flickr.com/photos/40761412 @ N00/7193047554 “> djwtwo So, three days after one shot , I thought, do not eat too much writing href = “http://www.flickr.com/photos/11711545@N02/4406087180″> shots I finally decided .. . abattu.Je other food did not really spent much time to take pictures today. You have a few pictures of children prepare breakfast for my wife this morning, but precaffeinated in my condition I do not think you know how to use Flash I played non-stop for the last week . While the shots I had were good for the family album, I do not think one of them deserves to be displayed. Took a few pictures while visiting my parents in law for Mother’s Day, including the plan for the dessert that I have this morning for the occasion. We had to go shopping, and we were deep, so this was a recipe seen on certain products, what-in-the-office-and off-the-cuff this morning. Start with a can of pumpkin puree and a source 2:2:1:1 flour: liquid: egg: fat quick bread (about Michael Ruhlman , I just can not recommend it highly latest books: value , joy , and landed from Ruhlman Twenty ), and here. As usual, I have some notes and the recipe I found myself with N “nofollow Is dessous.Photographie-wise, it was nothing more than a snapshot of my parents’ back porch shade. Jeta aperture priority camera and took a few quick questions. Nikon D7000 w / Nikkor 18-200mm @ 56mm, 1/125s @ ƒ / 8 (aperture priority), ISO500 (Auto ISO). Natural light. corrects white balance, aperture and vibrance harvested. Ingredients cake usage3 oz sugar 12 oz flour clair3 granulé2 g sugar 1/2 tsp. pate1 Powder / 2 tsp. sel2 c. cannelle1 / 2 tsp. Nails girofle1 / 2 tsp. freshly ground black pepper moulu1 c. moulu3 Ginger TBL. finement10 oz chopped candied ginger purée citrouille1 c. entier6 oz milk (1 1/2 sticks) unsalted butter, fondu3 eggs1 / 4 c. végétale2 tbl oil. bourbon1 c. frosting vanilla extract 1/2 c . granulé1 sugar / 4 tsp. water 1/2 TBL épaisse1 cream. Maïs1 c tablets. syrup 1 + c bourbon1 package (8 oz) cream cheese, at room temperature area cake Note: .. You can take the first caramel frosting so that the time for boiled Preheat oven to 350 ° F with support in the middle position, disk inférieure.Préparer a cool 10 “(5 c.. ) cake pan fire by spraying non-stick cooking spray or grease and flour well. Of course, for all angles ensure that the cake flour proprement.Mettez press to combine, sugar, baking powder, salt, spices and candied ginger in a large bowl and whisk thoroughly. (Optionally, you can add 1 tsp. Chopped toasted pecans for a little more texture and flavor.) In another bowl, pumpkin, milk, eggs, butter, oil, vanilla and bourbon and whisk liquid ingredients to dry ingredients until no dry pan mélanger . Verser strips of dough into the prepared Bundt demeurent.Verser, shake a diploma, then for 40 to 50 minutes until a toothpick pick inserted into cake comes out clean. Take from the oven, cool for 5-10 minutes, then remove from pan and let cool completely. icing In a medium saucepan, combine sugar, water and corn syrup and place over high heat. 1 tbl. Bourbon with thick cream. Without moving you bring the pot, heat to boil the sugar syrup, and watch attentivement.Quand it begins to change color, swirl the pan until the sugar is caramelized and dark orange. Once the color is right, remove from heat and immediately pour in the cream. Caution! It’s bubble, fizz and foam, and the caramel is extremely hot. cooled back to medium heat and whisk until the caramel is completely dissolved in the cream. ambiante.Une cold, put the cream cheese in a food processor with the paddle attachment and beat until smooth features. 1/2 of caramel and the last c. Bourbon and whisk to combine., You need to scrape the sides once or twice for everything. (This can be a manual mixer, or even be done by hand, but still have a little more time and / or cost.) When the cake is cooled to room temperature, the gel with the caramel cream cheese. Serve Pour the remaining caramel sauce.

Comments are closed.