Ingredients
For the Blue Velvet: 1/4 cup butter, melted 7 oz Baker's semi-sweet chocolate, divided 24 ounces (3 packages) cream cheese, softened 3/4 cup granulated sugar 1 teaspoon vanilla 3 eggs 1 tablespoon blue food coloring For the cheesecake: 5 packages cream cheese (8 oz. each), cut into 1″ chunks, at room temperature 1 1/2 cups sugar 2 1/4 cups all-purpose flour 1 tsp baking soda 1 tsp cocoa powder 1/3 cup sour cream, at room temperature 2 tsp lemon juice 2 tsp vanilla extract 6 large eggs + 2 large egg yolks, at room temperature For the cheesecake:Preheat oven temperature to 500°F. Brush bottom and sides of 9″ springform pan OR 9″ cake pan (regardless of which type of pan is used, pan should have sides at least 2.5″ high) with melted butter. Cut parchment paper circle to fit the bottom of the pan. Place parchment paper circle in pan and brush with more melted butter.In the bowl of a standing mixer, beat the cream cheese at medium-low speed to break up and soften it slightly, about 1 minute. Scrape the beater and bottom and sides of bowl well with a rubber spatula. Add about half the sugar and beat at medium-low speed until combined, about 1 minute. Scrape bowl. Add remaining sugar and beat until combined, about 1 minute. Scrape bowl.Set springform pan onto a rimmed baking sheet to catch any leaks or spills. Pour batter into pan and bake 10 minutes. Now reduce the oven temperature to 200°F and continue to bake until the cheesecake registers 150°F on an instant-read thermometer inserted in the center, OR the edges have lightly browned and the center two inches are still wobbly, about 75 minutes. (You may need to bake the cheesecake for as long as 90 minutes.) For the blue velvet cake:Preheat the oven to 350˚F. Lightly oil and flour, or spray, two 9″ cake pans. Line pans with circles of parchment paper and oil and flour, or spray, the circles. Note: The finished cake is incredibly tender. Lining the pans with parchment paper will ensure that the cakes transfer intact from the pans to a cooling rack.
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Ingredients:
6 slices cheddar cheese 2/3 cup Whole egg mayonnaise 1/4 cup sweet pickle relish 4 teaspoons yellow mustard 3/4 teaspoon white vinegar 1/4 teaspoon paprika 500g Beef mince or 14 Oz Ground Beef Salt & Pepper to season 4 Sesame seed buns 5 teaspoons finely chopped white onion 2 cups shredded iceberg lettuce 1/2 teaspoon garlic ginger paste smashed in vinegar 1/2 teaspoon onion powder Mix the above mentioned sauce ingredients together and set aside. Mix the salt and pepper into the beef, split the mixture into 4 and roll into balls. Place baking paper down and place beef on top, using another sheet of paper press down and shape the patty. Place into a non stick pan with 1 teaspoon oil and cook the beef patties for 5 minutes on both sides Meanwhile, slice the burger buns into 3 and slightly toast them. To assemble, spread the special sauce over the base and middle bun. Add onion and lettuce on both buns. On the bottom bun add cheese and one of the burger patties, on the middle bun add 3 pickles and burger patty. Life the middle on top of the base and finally add the crown. Serve immediately and enjoy! Tandoori Chicken lollipops are oe of the the scrumptious Chicken Starter / Appetizer. The taste of spicy and full of flavored pieces of Chicken bone coated in yogurt batter adds appealing mood to kick the party
Ingredients
Ingredients:
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AuthorI'm Oceanne - a food enthusiast and Part-time blogger by passion and by profession Dairy Nutritionist R & D Manager @Hubbard Food Ltd, Auckland, New Zealand. Archives
December 2016
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