- plain popped popcorn
- and 1 teaspoon brown sugar
- and 1-1/4 tsp light corn syrup
- and 2-1/2 tsp margarine
haven’t tried this, but it looks GOOD
http://www.food.com/recipe/cheesecake-factorys-oreo-dream-extreme-cheesecake-485923
- Chocolate Cake Layer
- ..
- granulated sugar
- shortening
- water
- baking powder
- baking soda
- ..
- Oreo Cheesecake Layer
- ..
- heavy cream
- granulated sugar
- vanilla extract
- ..
- Oreo Mousse Layer
- ..
- hot water
- white baking chocolate
- egg yolk
- honey or 1 1/2 teaspoons corn syrup
- heavy cream
- ..
- Chocolate Ganache Layer
- ..
- heavy cream
- granulated sugar
- vanilla extract
- semi-sweet chocolate chips
haven’t tried….
- all-purpose flour
- vanilla
- granulated sugar
- salt
- powdered sugar
never tried..
Needs refrigeration before baking….
- baking soda
- flour
- vanilla
- granulated sugar
- almond extract
haven’t tried yet…..
To be Refrigerated before baking…….
- flour
- eggs
- sugar
- Baker's Semi-Sweet Baking Chocolate
- Calumet Baking Powder
- candy canes chopped
haven’t made…..
- sugar
- all purpose flour
- vanilla
- chopped pecans
- butter or margarine
- Powered sugar
Never made……
- all purpose flour
- vanilla
- egg
- powered sugar
- baking soda
- pumpkin pie spice
haven’t tried yet…..
- vanilla
- egg
- sugar
- firmly packed brown sugar
- vegetable shortening
- crunchy-style peanut butter
- all-purpose flour
- baking soda
- salt
A chocolaty twist on the classic dessert.
Serves 12
You will need 1 tablespoon of melted butter for brushing the pan. For neat, professional-looking pieces of cake, clean the knife thoroughly between slices (see photo).
WHY THIS RECIPE WORKS: To prevent our chocolate swirl from getting grainy, we combined it with some cream. This kept the swirl smooth and alleviated any potential grittiness. Dipping our knife in water between slices made sure every piece was as clean and pretty as the one before it.
http://www.americastestkitchenfeed.com/bake-it-better/2012/11/secrets-to-marble-cheesecake/
- CRUST
- FILLING
- chopped semisweet chocolate
- heavy cream
- ⅛ teaspoon salt
- ⅓ cup sour cream
- fresh lemon juice
This recipe can compete with any classic version, pound for pound.
Makes one 8-inch loaf
This recipe will also make four miniature pound cakes; use four 2-cup mini loaf pans and reduce the baking time to 40 minutes.
WHY THIS RECIPE WORKS: After some extensive testing, we found the answers to a fussy batter: hot, melted (rather than softened) butter and the food processor. The fast-moving blade of the processor plus the hot butter emulsifies the liquid ingredients quickly before they have a chance to curdle.
http://www.americastestkitchenfeed.com/bake-it-better/2012/09/secrets-to-perfect-pound-cake/