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Post by mouse on Apr 24, 2008 15:57:44 GMT -5
I so have the sweet tooth Biscuit.
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Biscuit
Mere Mortal
I'm just a biscuit of love...lol BOOK love, that is.
Posts: 106
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Post by Biscuit on Apr 24, 2008 16:07:07 GMT -5
The sweet tooth is your friend.
Alas, I am completely and hoplessly addicted to the chocolate. I would do just about anything to feed my chocolate fix. Right now I am dreaming of luscious chocolate cheesecakes with chocolate shavings on top. It's a wonder I don't weigh like a million pounds or something.
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Post by mouse on Apr 24, 2008 16:12:46 GMT -5
I have the perfect recipe for you then Biscuit! I have a delicious 4 chocolate cheesecake recipe. It has an oreo crust, a white chocolate cheese cake base marbeled with milk chocolate the garnished with dark chocolate.
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Biscuit
Mere Mortal
I'm just a biscuit of love...lol BOOK love, that is.
Posts: 106
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Post by Biscuit on Apr 24, 2008 16:24:35 GMT -5
OMG I've died and gone to HEAVEN!!!
What is this recipe??? I must know it!! -is ready to start begging-
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Post by mouse on Apr 24, 2008 16:27:09 GMT -5
*evil grin... thinks her shadow sign is showing* Hmmmm.... Let the begging begin.....
No no no.. I'll post it in a bit. It's a long recipe.
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Post by mouse on Apr 24, 2008 17:01:32 GMT -5
2 c Oreo Crumbles 16 oz Cream Cheese; soften 2 tbs Milk 1/2 c Butter; Melted 1/3 c Sugar 2 large Eggs 1 c White chocolate; Melted 1/4 c Milk chocolate; Melted 4 oz Dark Chocolate shavings or curls Preheat oven to 350 degrees F. Grease a 9" spring form pan then combine crumbs and butter in a bowl mixing until crumbles are fully coated with butter but not soggy. Press crust into the bottom of the spring form pan until packed nice and tight. Bake crust for 10 min then cool. Combine cream cheese, sugar and milk, mixing at medium speed on electric mixer until well blended. Add eggs, one at a time, mixing well after each addition. Set aside 1 1/2 c of batter. Using 1 cup of the batter set aside mix the well melted white chocolate until blended smoothly then mix in with rest of the batter. With the rest of 1/2 cup of batter mix the well melted milk chocolate. (2 options) OPT A Fold in the milk chocolate with the white chocolate batter leaving streaks in the batter. Do NOT over mix. You want to see swirls of the 2 colors in the batter. Then pour over crust. OPT B Pour white chocolate batter over crust. Using a tsp spoon dots of the milk chocolate batter in the white chocolate. Using a butter knife or toothpick/skewer and draw lines through the batter twirling the two together. Do not press too hard that you end up breaking the crust. Cover the cheesecake with aluminum foil. Place in a pan that is the same hight as your spring form pan. Place your cheesecake in the pan filling it with hot water until it is 3/4 of the way up the springform. Bake at 350 degrees F., 1 hour 10 minutes or until it is set. Uncover and sprinkle 1/2 the dark chocolate over the top until melted and starts to harden. Before it fully harden again sprinkle the rest of the dark chocolate. Let cool at room temp. Then place in refrigerator 5 hours or over night or freezer for 4 hours. Carefully release the spring form pan and carefully loosen the bottom off with a cake knife or a metal flat solid spatula sliding the cheesecake onto plater/plate/cutting board. Cut and serve. (I didn't have the patience to make a bunch of curls. My fiance kept eating them. So I did a chocolate drizzle) I do not know the nutrition value because well it's my recipe and I have no idea. Just that it tastes great.. Enjoy. ;D
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Biscuit
Mere Mortal
I'm just a biscuit of love...lol BOOK love, that is.
Posts: 106
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Post by Biscuit on Apr 24, 2008 21:42:59 GMT -5
Holy Moly...I am so making that tomorrow. Mouse I owe you big. That sounds so delightfully delicious that I am probably going to dream about it tonight.
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Post by mouse on Apr 24, 2008 21:47:31 GMT -5
Well I hope you like it.
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Biscuit
Mere Mortal
I'm just a biscuit of love...lol BOOK love, that is.
Posts: 106
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Post by Biscuit on Apr 24, 2008 22:03:24 GMT -5
I'll come stumbling in posting in the middle of the belly ache and sugar shock. It'll will be awesome. I just hope I can do it justice. It's going to be so hard to leave that poor cheesecake in the refrigerator for five hours. I just know it's going to be yelling at me the whole time. I might even have to leave the house so I don't try to keep it company too soon. LOL Thanks Mouse!!!
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Post by mouse on Apr 24, 2008 22:11:54 GMT -5
At work I have to hide all my desserts in the freezer somewhere or else then end up with finger prints.
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Biscuit
Mere Mortal
I'm just a biscuit of love...lol BOOK love, that is.
Posts: 106
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Post by Biscuit on Apr 24, 2008 22:26:25 GMT -5
At work I have to hide all my desserts in the freezer somewhere or else then end up with finger prints. At my house it would just ends up crumbs. No fingerprints. No evidence
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Post by deathlynx on Apr 24, 2008 23:11:59 GMT -5
Baklava Syrup (prepare ahead); 2 Cups Water a few whole clover 2 screw caps lemon extract 1-1/2 cups sugar small jar honey Boil these together for at least ten minutes. Scrape off the foam that forms on top and set aside to cool. Filling: 3 lbs. walnuts, crushed 2 dashes cinnamon 1 box Zwieback, crushed 1 cup sugar Assembly: 1 lb. phyllo (can be hard to find, in freezer/cold section, also called "filo") 1 lb. butter, melted with 1/4 cup vegetable shortening Mix together filling. Separate phyllo. Start with 4 sheets of phyllo, buttering every other sheet. Spread with mixture. cover with 2 sheets of phyllo, buttering the top, and spread with mixture. Alternate until you see that you are getting to the end of both the mixture and phyllo. End with 4 sheets of phyllo, buttering the top. Cut into diamonds (cut into stips following the length of the pan, then diagonally across). Stick a whole close in each piece, if desired. Back at 350 degrees until golden brown. Pour the cool syrup evenly over the hot baklava. Note: Word of warning, Phyllo dough is a pain in the butt to work with If the store has it it would most likely be in the frozen deserts section, usually near the ice cream...
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Post by mouse on Apr 24, 2008 23:21:18 GMT -5
Oh! I've made that before. It is really sweet if you don't have a sweet tooth already.
And phyllo dough is a pain in the ass! Make sure it is thawed out when you use it and keep it moist at all times. It's best to keep a warm damp cloth over the sheets while they are set aside.
Honestly I think it worked better if you brush butter between every layer.
I hope I didn't over step my bounds Death. It's a great recipe.
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Post by mouse on Apr 24, 2008 23:34:51 GMT -5
SPANAKOPITA
2 lbs. fresh spinach leaves 1/2 c chopped fresh parsley 1/2 c chopped fresh dill 2 c finely chopped green onions 1 1/2 tsp Salt 1/4 c Extra-virgin Olive Oil 3 c chopped onion 1/4 tsp. coarse ground black pepper 1/2 lb. feta cheese, crumbled 14 phyllo dough sheets; thaw thoroughly 3/4 c clarified butter; melted.
1) Wash and clean the spinach. Discard the stems. Drain & cut the leaves into shreds.
2) Combine the spinach, parsley, dill, green onions and salt in a bowl. Let stand for 15 minutes, then press out all of the liquid.
3) Heat the extra virgin olive oil in a skillet and saute the 3 cups of chopped onions until soft and transparent. Add the spinach mixture from step 2 and saute for a few more minutes. Add the feta cheese and black pepper.
4) Place each of 7 phyllo sheet in a buttered 10" x 17" x 2" baking pan, brushing each sheet with melted clarified butter. Add the spinach mixture from step 3, spread into a thick layer then add remaining phyllo dough sheets, again brushing each sheet with melted clarified butter. Cut into 3"x 3" pieces with a sharp knife.
5) Bake at 375 degrees for 30 minutes or until golden brown.
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Post by deathlynx on Apr 24, 2008 23:47:51 GMT -5
Butter between every layer does work well, the problem is peeling it apart sometimes...Good Spanikopita recipie! I see your Spanikopita and raise you Tiropita (cheese only for those who don't like the green stuff )... Tiropita ~ Cheese Triangles 3 eggs 1 cup cottage cheese 1 (8 oz. pkg.) cream cheese 1 lb. feta 1 lb. filo 2 sticks butter Mix eggs and three cheeses together, blending thoroughly. Cut filo into 3" wide strips. Take one strip and butter; place 1 Tbs. of cheese mixture at one end of strip, and fold into triangle shape (like folding a flag). Butter the top. Bake at 350 degrees until golden brown. These can be frozen before baking.
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