Perfect, irresistible, beautiful, and delicious!
Prep time 1 hour
Bake time 35 minutes plus freezing
1 cup graham cracker crumbs
1/4 cup butter, melted
1/4 cup finely chopped pecans
2 packages (8 oz. each) fat-free cream cheese, softened
1/2 cup sugar
1/4 cup light sour cream
2 eggs, lightly beaten
1/2 tsp. vanilla extract
24 ounces semisweet chocolate, chopped
3 tbsp. shortening
1. Preheat oven to 325°F. To prepare the crust: Line a 9-inch-square baking pan with foil and grease the foil. Combine the cracker crumbs, pecans, and butter. Press into prepared pan and set aside.
2. To make the filling: In a large bowl, beat the cream cheese, sugar, and sour cream. Add eggs and beat on low speed just until combined. Stir in vanilla. Pour over crust.
3. Bake 35 to 40 minutes or until center is almost set. Transfer to a wire rack to cool. Freeze overnight.
4. For the coating, melt chocolate and shortening in a microwave and stir until smooth. Cool slightly.
5. Remove cheesecake from freezer. Using the edges of the foil, lift cheesecake out of pan. Peel off foil and cut into 49 squares. Refrigerate squares until ready to dip.
6. Using a toothpick, dip squares, one at a time, in coating. (Reheat if needed.) Place on waxed paper–lined baking sheets; spoon about 1 tsp. coating over each. Let stand 20 minutes or until set. Store in the refrigerator.
References: Reader’s Digest
Soft Oatmeal Cookies
1 cup butter, softened
1 cup white sugar
1 cup packed brown sugar
1 teaspoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 1/2 teaspoons ground cinnamon
3 cups quick cooking oats
1. In a medium bowl, cream together butter, white sugar, and brown sugar. Beat in eggs one at a time, then stir in vanilla. Combine flour, baking soda, salt, and cinnamon; stir into the creamed mixture. Mix in oats. Add a cup of raisins or nuts if you desire. Cover, and chill dough for at least one hour.
2. Preheat the oven to 190°C (375°F). Grease cookie sheets. Roll the dough into walnut sized balls, and place 2 inches apart on cookie sheets. Flatten each cookie with a large fork dipped in sugar.
3. Bake for 8 to 10 minutes in preheated oven. Allow cookies to cool on baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Hey, I know I’m late for Awesomelicious Dessert of the Month #2- I’m sorry, but anyway, here it is! I tried it – it’s my own blend, and better than any you’ll ever get from a bakery! And furthermore, it’s easy as easy can be!
Makes: 11 small cookies
14 -1/4 tbsp shredded coconut
12 -2/4 tbsp granulated sugar
1 tsp vanilla sugar (1 tsp sugar + a drop of vanilla extract)
3 egg whites (but save yolk for brushing on top)
1 tablespoon unsalted butter
- Preheat oven to 180-200°C.
- In a saucepan, on medium heat, combine the egg whites, sugar and vanilla sugar then and whisk vigorously until they get hot and frothy. Remove from heat and keep whisking until temperature cools down a bit.
- Add the shredded coconut all at once and mix together with a wooden spoon; then add the butter.
- Powder and grease a tray, and place balls of coconut mixture on the baking sheet (around 1.5 inch in diameter).
- Brush a bit oil/butter* on the top of the cookies before baking.
- Bake in oven for 20-30 minutes until they get golden; the Congolais must be crunchy outside and soft inside.
|In the oven
|Right before going into the oven
|Fresh ‘n’ hot!
- Take out of tray and sprinkle some coconut powder on all of them.
*Yes, I know you usually brush egg yolks on top, but trust me, this is awesome too! x) But if you want, you can do that! Or not do either. Totally optional.