iLSuL6ana » Recipes

Easy Sweet Recipe

iLSuL6ana — Fri, 27 Aug 2010 12:32:59 +0000

1 كيس شعيرية باكستاني
1 إصبع زبدة
1 باكيت بسكوت أولكر
1 كريم كراميل
1 ظرف دريم ويب
1 قشطه
4 حبات جبن كيري
1 حليب محلى
فانيليا

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الطريقة ..

نحمس الشعيرية بالزبدة و نضيف لها الحليب المحلى ثمن نرصه في صينية

بعدها نعمل الكريم كراميل بس بدون السكر المحروق اللي يجي معه ، ونصبه على الصينية وهو حار

ثم نصف البسكوت بهالشكل وندخله بعدها الثلاجة ليييييين يجمد الكراميل شوي

الخطوة الثانية هي إننا نخلط كلللل المقادير اللي بقت في الخلاط ونصبه فوق الصينية

ونبشر فوقه جالكسي أو أي لوح شوكو لجل يزين الشكل

Cheesecake Bars Recipe

iLSuL6ana — Thu, 12 Aug 2010 11:02:14 +0000

Throw the cookies into a food processor and chop them up into beautiful golden brown cookie powder.

About 1 1/2 cups worth.

Then add 3 tablespoons of brown sugar.

Don’t you love how packed brown sugar looks? Even in the size of a tablespoon. Wouldn’t it be fun to have buckets of it and make brown sugar sand castles? One can only dream.

To make the crust, mix the cookie crumbs and brown sugar together. Add 6 tablespoons melted butter and combine. Place the mixture in a 13 X 9 pan and press firmly into the bottom.

Mix up the cheescake ingredients and pour it on the crust.

Oh yeah!

Then bake it at 325 degrees for about 45 minutes.

And let it cool.

And try not to eat it.

Then whip up some chocolate ganache to pour on top.

Oh yeah.

Spread the chocolate evenly on top of the cheesecake and then refrigerate overnight.

Cut into cute little cheesecake bars…

Or if you save a few of the cookies, you can sprinkle them on top of the chocolate before you refrigerate.

P.S. … I didn’t make two pans of these cheesecake bars. That would be criminal. I just did half with and half without cookies on top.

Chocolate Biscoff Cheesecake Bars

Crust
1 1/2 cups crushed Biscoff Cookies (about 27 cookies)*
3 Tablespoons packed brown sugar
6 Tablespoons melted butter

Mix cookies and sugar together.
Add butter and stir until combined.
Press mixture into a 13 X 9 pan.

Cheesecake
3 (8 oz.) packages cream cheese, softened
1 cup sugar
2 Tablespoons flour
3 eggs
8 oz. sour cream
1 Tablespoon vanilla

Preheat oven to 325 degrees.
Cream the sugar, cream cheese, and flour with an electric mixer on medium until light and fluffy.
On medium low, add eggs one at a time, mixing well with each addition.
Add sour cream and vanilla and mix until just combined.
Pour on prepared crust and bake for about 45 minutes.
Remove and cool.
Prepare ganache.

Chocolate Ganache
8 oz. heavy whipping cream
2 oz. butter
8 oz semi-sweet chocolate
1/4 cup confectioners’ sugar

Heat cream and butter on stove until just before boiling.
Remove from stove and pour over chocolate. Stir until completely combined.
Add confectioners’ sugar and beat with a wire whisk until combined and smooth.
Pour over cooled cheesecake.
Cover and refrigerate overnight.
Cut into bars and serve.

Makes about 30 bars.

* Use the remaining cookies from the package to crumble and sprinkle over the chocolate before refrigerating.

Via Bakerella

Cookbooks From Taw9eel.com

iLSuL6ana — Sun, 08 Aug 2010 07:20:27 +0000

LINK

كتاب أفكارى فى أطباقى‏

iLSuL6ana — Thu, 05 Aug 2010 11:00:11 +0000

Tiramisu Brownie Recipe

iLSuL6ana — Thu, 05 Aug 2010 06:04:50 +0000

Notes:
- I tend to make my baked goods with less sugar, so I used 6 Tbsp of sugar in the brownies instead of 1/2 C.
- You may not use all of the filling but this stuff is so delicious, you can just eat it with a spoon (I’m guilty of this).
- I skipped the raw egg yolk (traditionally added) in the filling because I didn’t want to deal with it. You can also whisk the egg yolk with the marsala over a bain marie to create a zabaglione for the filling.

Tiramisu Brownies
Espresso Brownie Base
3 oz. bittersweet chocolate, roughly chopped
1 stick unsalted butter, cut into tablespoon pats
1 Tbsp instant espresso powder (or sub 2 Tbsp of Kahlua – I have not tried this)
1/2 C sugar
2 eggs
1/2 C AP flour
Pinch salt
1/2 teaspoon vanilla extract

Mascarpone Filling
8 oz. mascarpone
1/2 C marsala
1/4 C sugar
1 C whipping cream

Topping: Dark chocolate

Make the brownie:
Preheat the oven to 350ºF and line a 8 x 8 baking pan with a sheet of foil to make the brownies easy to lift out. You can grease the foil but I didn’t.

Melt the butter and chocolate in a large bowl over a bain marie or in a microwave on low power, about 30% (whisk between intervals to insure even heating).

Whisk in the espresso powder to the warm chocolate. Then whisk in the sugar, salt, vanilla, and eggs. Finally add the flour and mix until just incorporated (do not overmix).

Spread the batter into the baking pan and bake for about 17 to 22 minutes. Start checking the brownies early. A toothpick inserted into the center of the brownies should come out with moist crumbs.

After the brownies are done, set them aside to cool while you make the filling.

Make the filling:
In a large bowl, whisk together the mascarpone, sugar, and marsala until smooth.

Meanwhile in the bowl of a stand mixer, beat the whipping cream until stiff peaks form. I like to whip it with the machine to soft peaks and then whip by hand to stiff peaks so I don’t overwhip (easy to do on a KA).

Fold in about 1/3 of the cream into smooth marscarpone mixture to lighten it. Then fold the rest of the whipped cream into mascarpone. Chill the mixture until the brownies have cooled to room temp.

To serve:
It’s easiest to make each serving individually since the filling will ooze out if you cut the brownie (not as soft as ladyfingers). This recipe will make 8 2in x 4in servings.

Cut the brownies into 2 x 4 rectangles. Then cut each rectangle in half horizontally so you get two layers of the brownie (top and bottom).

Add a dollop of the filling to the bottom layer, add the top layer, then add more filling on top. Smooth off the top and sides then grate some chocolate shavings on top.

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Senses 2- المطاحن

iLSuL6ana — Sun, 25 Jul 2010 05:45:26 +0000

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الذواقـــة

iLSuL6ana — Sat, 24 Jul 2010 16:53:03 +0000

للإستفسار: 97669525 • مكتبة العجيري: 22618415 – 22613749

Super Easy Mini Cherry Cheesecakes

iLSuL6ana — Tue, 06 Jul 2010 10:54:17 +0000

Here’s the recipe:

2 pkg. (8oz.) cream cheese, softened to room temperature
3/4 cup sugar
3 eggs
1 Tbsp vanilla
1 Tbsp lemon juice

Mix.

vanilla wafers
2″ aluminum mini baking cups
Cherry Pie Filling

Place a vanilla wafer in each mini baking cup.

Spoon approximately 3 Tbsp of cream cheese mixture over each wafer. Makes about 4 dozen.

Bake at 350 for 15-20 minutes. Let cool and top with cherry pie filling. Refrigerate.

Via Bakerella

كرات الجبن بالزيتون‏ EASY

iLSuL6ana — Tue, 29 Jun 2010 07:10:37 +0000

1ونص كوب جبن حلوم مبشور
2 علبه جبن تشيدر الحجم الصغير
مكعبين جبن كيري << يعطيها نعومه بالحشوة
كاس ونص دقيق
حليب للعجبن ..
تعجنين المكونات بالحليب لحد ما تتماسك
بس ما تكون لينه مره لأ تكون مايله للقساوة
نبدأ نحشيها بالزيتون ونحطها بالبيض بعدين البقسماط
نقليها بزيت عميق ..

نقدمها مع صوص الفلفل الحار او المسترد والعسل
وصحتين وعافية

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Chicken Cupcake Easy Recipe

iLSuL6ana — Mon, 28 Jun 2010 07:19:45 +0000

نقطع خبز صامولي حلقات صغار ونحطه داخل ورق الكيك
نسوي الحشوه دجاج نحمسها مع بصل
وثوم وبهار ونحط شوي فوق كل خبزه بعدين نقطع فلفل رومي وبقدونس ونحط شوي على الدجاج
ونسوي هالخلطه
3 ملعقه كبيره جبن سايل
ملعقه كبيره مايونيز2
وعلبه قشطه
ونصب شوي فوق الدجاج
وندخلها الفرن من فوق بس
وتتحمر
وبالعافيه عليكم