Posts Tagged "vanilla"
Truffle cookies with white chocolate and spices
The new year truffles were a great success, so I was thinking to myself how nice it would be to have these truffles as cookie equivalents. Then I remembered the spicy gingersnap cookies and that they could possibly serve as an ideal base for truffle cookies. First, I gave the white truffles a shot and I must admit that I am very happy with the result. The white truffles were too buttery and sweet for my taste, and actually I am not so much of a white chocolate person. Thus they served as the perfect guinea pig for a transformation from truffle to cookie. The cookie equivalent comes with less sweetness and more spiciness, I cannot actually describe the taste very well, but I could sum it up as comforting. Enjoy. And beware of overbaking please!
Read MoreSpicy gingersnap cookies
Life has me. I quit my job. The decision was a long and complicated one and I do not know where it will lead. The only thing I know is that I am happy to have communicated this step in due time. I will now continue at my current workplace until the end of February. And then? I do not really know yet – but I have so many ideas. And finally, after the decision has been taken and communicated my mind feels much calmer and less occupied. Even if the future remains unclear. But now for some Christmas joy, shall we? Gingersnap cookies, soft and chewy ones, sparkling with sugar crystals. These are very spicy, you may well decide to use a bit less ginger, if you want them more delicate.
Read Moresummery chocolate-cherry brownies
When I found the secret ingredient brownies over at browneyedbaker, I instantly knew I had to try a variation of these. It is cherry time here, oh yeah, it is cherry time. I imagined a moist, dense and rich chocolate muffin with juicy cherries that add a fruity, summery touch. This worked out so well (better than the picture). These keep well for at least 4 days if you store them in an airtight container – if you manage. I even had the feeling they became richer with each day.
Read Morewhite chocolate cupcakes
These ones are for when your sweet tooth is aching - a lot – . Coconut milk, cream cheese, white chocolate and a lot of butter. Yum. If you manage to eat more than two – let me know and I will awe. The recipe has been adjusted: no butter for the frosting. It would have been just too much. I still believe these ones are on the brink of being overly sweet. But if the sweet tooth aches ….
Read MoreToffee crunch caramel cheesecake
This will always remind me of one special day in December 2009 when awaiting precious family that had traveled for oh so long.
Ingredients:
gingersnap crust:
- Nonstick vegetable oil spray
- 1 1/2 cups ground spekulatius cookies (about 7 1/4 ounces)
- 5 tbsp. unsalted butter, melted
- 2 tablespoons (packed) golden brown sugar
Cheesecake:
- 4 8- ounce packages cream cheese, room temperature
- 1 cup (packed) golden brown sugar
- 2 tablespoons (1/4 stick) butter, melted
- 5 large eggs
- 1 tsp. vanilla extract
- Caramel topping
- 1 1/2 cups sugar
- 1/4 cup water
- 1/2 tsp. fresh lemon juice
- 1 cup heavy whipping cream
Directions:
For gingersnap crust:
Preheat oven to 350°F. Spray bottom of 9-inch springform pan with 2 1/2-inch-high sides with nonstick spray. Stir ground cookies, butter, and sugar in medium bowl until moist clumps form. Press cookie mixture firmly onto bottom of prepared pan. Wrap outside of pan with 3 layers of heavy-duty foil. Bake crust until firm and beginning to darken, about 14 minutes. Cool crust. Maintain oven temperature.
For cheesecake:
Beat cream cheese and sugar in large bowl until smooth. Beat in butter, then eggs, 1 at a time, until just blended. Beat in vanilla. Pour batter over crust in pan. Place springform pan in large roasting pan. Add enough hot water to come halfway up sides of springform pan. Bake cake uncovered until filling is puffed around edges and moves slightly in center when pan is gently shaken, about 1 hour 10 minutes. Remove pan from water; remove foil. Place hot cheesecake uncovered in refrigerator overnight.
For caramel topping:
Stir sugar, water, and lemon juice in large saucepan over medium heat until sugar dissolves. Increase heat; boil without stirring until mixture turns deep amber, occasionally swirling pan and brushing down sides with wet pastry brush, about 9 minutes. Add cream (mixture will bubble). Reduce heat to medium-low. Simmer until reduced to 1 1/4 cups, stirring occasionally, about 8 minutes. Chill until thickened but still pourable, about 15 minutes.
Spoon caramel over top of cake just to edges (do not allow caramel to drip down sides). Garnish top edges with chopped English toffee. Chill at least 2 hours and up to 6 hours.
Run knife around pan sides to loosen cake; release pan sides.
Source: modified from epicurious.comRead More