Chocolate Fondant

Best Chocolate Lava Cake ever! I need to make more! hahaha

Ingredients:

  • 3 eggs
  • 125g chocolate
  • 75g butter
  • 125g sugar
  • 3 full table spoons flour
  • a bit of milk (half glass or so)
  • pinch salt

Instructions:

Heat the oven at 180 degrees Celsius.

Whisk egg whites rougly (no need to be super hard) add yolks, add sugar, mix well

In the meantime melt chocolate gently in the microwave with a bit of milk (do not overheat, keep an eye and stir)

Also melt butter gently in the microwave (very soft is better than totally melted)

Mix in, then add flour last.

Butter a cake mold, flour it, then pour in the cake mix and bake at 180 for 20 minutes.

At 20 minutes stick a knife inside the cake, around 1/3 or 1/4 of the length, the knife should come out with just a little of the mix, not too liquid, certainly not dry.

New York Cheesecake

My favorite cake is cheese cake, maybe chocolate cake as well. Open-mouthed smile so I Got this recipe from allrecipes.com to cook for Emily and Katie. Hoping it will turn out well.

Ingredients

· 15 graham crackers, crushed 酥饼干无糖最好

· 2 tablespoons butter, melted 黄油

· 4 (8 ounce) packages cream cheese=228Gram

· 1 1/2 cups white sugar

· 3/4 cup milk

· 4 eggs

· 1 cup sour cream 酸奶油

· 1 tablespoon vanilla extract 香草精

· 1/4 cup all-purpose flour 面粉

· Aluminum foil 锡纸

Directions

1. Preheat oven to 350 degrees F (175 degrees C). Grease a 9 inch springform pan.

2. In a medium bowl, mix graham cracker crumbs with melted butter. Press onto bottom of springform pan.

3. In a large bowl, mix cream cheese with sugar until smooth. Blend in milk, and then mix in the eggs one at a time, mixing just enough to incorporate. Mix in sour cream, vanilla and flour until smooth. Pour filling into prepared crust.

4. Bake in preheated oven for 1 hour. Turn the oven off, and let cake cool in oven with the door closed for 5 to 6 hours; this prevents cracking. Chill in refrigerator until serving.

Tip:

  • Grease the sides of your pan, it will not crack, since cracking often happens in the cooling process as the cake pulls away from the sides. Since I began greasing the sides,I have not had a cracked cheesecake.
  • A couple of things you should know about cheesecakes: OVERBEATING WILL CAUSE A CHEESECAKE TO CRACK. Beat cream cheese with sugar only until smooth. Proceed with a wooden spoon for the rest of the recipe. OVERBEATING WILL CAUSE A CHEESECAKE TO HAVE THE “WRONG” TEXTURE. Air bubbles, gritty/not creamy texture, etc., are fixed my the same instructions above. OVERCOOKING WILL CAUSE A CHEESECAKE TO CRACK. Do NOT cook this cheesecake until it’s set. Matter of fact, don’t check it at all. Put the cheesecake in the oven, set the timer to 60 min., turn the oven off, and forget it. I mean it! Don’t open the oven, just leave it alone to do its thing.
  • Make sure that your ingredients are around room temperature, not cold, otherwise your batter will be lumpy.
  • Wrap your springform pan with 2 layers of aluminum foil to prevent water in the bain marie (water bath) from seeping in.
  • Place your springform pan in a water bath in the oven, filled with 1 inch of very hot water, then proceed to bake as instructed in the recipe.

Key Lime Pie

Ingredients
  • Crust
  • 18 whole Graham Crackers (the 4-section Large Pieces)
  • 1/3 cup Sugar
  • 1/3 cup Butter, Melted
  • _____
  • Filling
  • 1 Tablespoon (heaping) Lime Zest
  • 1/2 cup Lime Juice
  • 2 whole Egg Yolks
  • 1 can (14 Oz) Sweetened Condensed Milk
Preparation Instructions

Preheat oven to 350 degrees

For the crust:
Crush crackers in a food processor or Ziploc bag. Pour them into a bowl and stir in sugar and melted butter. Press into a pie pan and bake for 5 minutes or until golden and set. Remove from oven and set aside to cool slightly.

For the filling:
Mix lime zest, lime juice, and egg yolks in a mixing bowl. Add in condensed milk and mix on high until smooth and thick. Pour mixture into crust and bake for 15 minutes.

Remove from oven, allow to cool, then refrigerate for at least 1 hour—more if possible.

Serve with sweetened whipped cream and more grated lime zest.

MORE DETAILS

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We’ve got to begin by making a good graham cracker crust. Put 18 graham crackers (that means the full rectangle) into a food processor.

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Pulse until totally crumbled. You could also put the crackers into large Ziploc bags, hand them to your sons, and say “Have at ‘em, boys.” It’ll just take a minute or two.

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Pour the crumbs into a bowl.

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Then throw in a little sugar.

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Or a lot, if that floats your boat.

It usually floats mine nicely.

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Some butter. Regular, please. This concoction needs the salt.

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Melt it in the microwave.

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Then just drizzle the butter over the crumbs.

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Stir the mixture with a fork.

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It should be moist, but still very crumbly.

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Pour the crumbs into a pie pan.

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Using your fingers, press the crumbs gently so that they form a crust on the bottom and sides of the pan. Again, don’t expect the crumbs to stick together like glue; the crust should easily crumble if you mess with it too much.

Now just bake the crust in a 350-degree oven for about 5 minutes. This will toast it up a little bit and cause the crust to set.

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Grab some limes. If you have Key Limes, yahoo! If you don’t, grab some of these regular peasants.

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Now zest a couple of them. You’ll need a heaping tablespoon of zest.

And if you don’t have a microplane zester, please obtain one at your earliest convenience.

And when you do: run the zester over the lime—not the other way around.

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Now halve and squeeze the puppies until you have 1/2 cup of juice.

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Now dig around your fridge until you find two eggs. Heave a sigh of relief. Then scribble “eggs” on your grocery list.

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Separate the eggs. You just need the yolks for this one.

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Now, throw the lime juice and the lime zest into the bowl of your electric mixer.

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Then add the egg yolks and beat immediately on high for one minute.

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Turn off the mixer, then pour in 1 can of sweetened, condensed milk.

It’s good stuff. I promise you that.

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Mix it on high until thick and smooth.

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If the mixture looks like it needs more zest, add it right in!

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When it’s all mixed, just pour it into the crust.

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Oh, honey.

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I love you so much.

Now bake it in the oven for about fifteen minutes, or until no longer jiggly.

Then remove it from the oven, allow it to cool for a little while, then stick it into the fridge to chill for at least an hour. A couple of hours is better. You just want it to be nice and chilled and firm and perfect.

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Like this.

Cinnamon Breakfast Bites

INGREDIENTS

1-1/3 cups all-purpose flour
1 cup crisp rice cereal, coarsely crushed
2 tablespoons plus 1/2 cup sugar, divided
3 teaspoons baking powder
1/2 teaspoon salt
1/4 cup butter-flavored shortening
1/2 cup milk
1 teaspoon ground cinnamon
1/4 cup butter, melted

Directions

  • In a large bowl, combine the flour, cereal, 2 tablespoons sugar, baking powder and salt; cut in shortening until mixture resembles coarse crumbs. Stir in milk just until moistened. Shape into 1-in. balls.
  • In a shallow bowl, combine cinnamon and remaining sugar. Dip balls in butter, then roll in cinnamon-sugar.
  • Arrange in a single layer in an 8-in. round baking pan. Bake at 425° for 15-18 minutes or until toothpick comes out clean. Yield: 6 servings (2-1/2 dozen).
DIRECTIONS with photos

Mix flour, crushed cereal, 2 tablespoons sugar, baking powder and salt in large bowl.

Cut in shortening with pastry blender or fork until the mixture resembles coarse crumbs.

Add milk and stir just until moistened.

Roll dough into approximately 2 1/2 dozen 1 inch balls.

Mix cinnamon and remaining sugar in a small bowl. Drop balls into melted butter and roll in cinnamon sugar mixture.

Place balls onto greased 8 or 9 inch round pan.

Bake at 425 degrees for 15-18 minutes or until inserted toothpick comes out clean. Cool for a few minutes in pan on wire rack before removing.

If you are looking for a perfectly rounded ball, try using a cookie sheet or jelly roll pan as mine baked together. They weren’t exactly round but they still turned out beautiful

Peanut Butter Graham Cracker Balls

Peanut Butter Balls

Peanut Butter Graham Cracker Balls

Ingredients

  • 1 cup peanut butter (I used crunchy)
  • 1 1/2 cups graham crackers crumbs
  • ¾ cup mini chocolate chips or Heath bits
  • 1 – 1 ¼ cup chocolate (I used semi-sweet chocolate)

Instructions

  1. Take your graham crackers and blend to crumbs in a food processor until you get 1 ½ cups. Add graham crackers crumbs to the 1 cup of peanut butter. Mix it up good. You want the mixture to be dry enough to be able to form balls. Add a little bit more peanut butter or cracker crumbs to achieve this consistency if need be.
  2. Form 24 even sized balls with your hands and place on a wax paper covered plate, cutting board or baking sheet. Freeze for 30-60 minutes.
  3. Melt the chocolate in the microwave until just melted (do not overcook!) or use a double boiler and stir chocolate until melted. Placed mini chips or crushed Heath bits in a small bowl. Note: You can use whatever topping that you would like including nuts, crushed Oreo…etc.
  4. Using a toothpick or fork dip the peanut butter balls in the melted chocolate, one at a time, and then toss in the topping until covered. Refrigerate or freeze until firm.
  5. That’s it. Enjoy!

Peanut Butter Balls