8 shot
glass servings Ingredients Crust: 24 chocolate wafers 2 Tablespoons of butter, melted Mint Chocolate Chip Cheesecake: 8 oz cream cheese, softened 1 teaspoon of vanilla extract 12 oz of lite cool whip ½ cup of andes candies pieces (or 20 andes candies crushed up) 4 drops of green food coloring (or more if you want it darker) Instructions In a food processor, add chocolate wafers. Chop until you see no more chunks, should look like a powder. Add chocolate wafers to a small bowl with melted butter, mix to combine. Evenly spread chocolate wafer mixture into serving dishes (either 4 small cups, or 8 shot glasses), press down on crust to harder and place in refrigerator. In a stand mixer, add cream cheese and vanilla. Blend until smooth and cream cheese has no more lumps. Add in the andes candies and food coloring to bowl, mix again until just combined. Gently fold in the cool whip until cream cheese mixture and cool whip are combined. Place in refrigerator for 30 minutes to set. Remove cheesecake from refrigerator and pipe or scoop mixture into serving dishes on top of chocolate crust. Top with a dollop of cool whip. Serve 3.2.2807
Nothing like some decadent cheesecake, to ease a stressful work day. Recently, Hubby has been talking about how stressed his staff has been with the new renovations, the re opening of a near by theme park for the season and a new menu roll out
Hopefully next week, as school starts, things should be back to normal, so is my blogging. Today I am posting the recipe of Mango cheesecake, I prepared for Baking Partners
the chocolatechips make them sinfully good. Stir in the chocolatechips. Sour Cream ChocolateChip Brownies 1/2 cup butter. melted 1 cup sugar 2 large eggs 3 tablespoons baking cocoa 1/2 cup flour 1/4 cup sour cream 1/2 cup chocolatechips Preheat oven to 325°F. Pour batter into prepared pan and bake for 25 to 30 minutes, being careful not to over bake. 1/2 cup chocolatechips
Stir in the chocolatechips. Add remaining ingredients, except for the chocolate ships and mix well. ChocolateChip Cookies 1/4 cup butter. room temperature 1/4 cup honey 1 large egg 2 tablespoons milk 1 cup flour 1/2 teaspoon baking soda 1/2 cup chocolatechips Preheat oven to 350 °F. Bake 8 - 10 minutes, being careful not to over brown. 1/2 cup chocolatechips
After their baked, move the bars to a cooling rack and cool completely. I was in the mood for a sweet treat last night, but I couldn’t decide between chocolatechip cookies and cheesecake
Stir in chocolatechips. Bake in top and bottom thirds of 375°F (190°C) oven, rotating and switching pans halfway through, until golden, about 12 minutes
Super creamy and whipped to a light, delicious finish the minichocolatechips. notebook with a list of ideas you want to bake and then proceed to write out
an even baking temperature and minimizes cracking. Do not overmix your cheesecake batter. In her blog she not only shares delectable desserts, but mouth watering savory meals as well and I'm honored to have her here with us today
Add the minichocolatechips and combine. If you are looking for a yummy dessert to impress this holiday season – you should try out these NoBakeChocolateChip Cookie balls
nobake (hello not having to use the oven. You know you’ve done something right when the family fights over who gets the last piece of something you’ve made, like these peanut butter chocolatechipgranola bars
NoBake German ChocolateCheesecake from Kleinworth & Co. So to battle the heat I came up with these mininobake Cookies and Cream Cheesecakes and let me tell you they are AAAAAMMMaaaaaaaaazing
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