This wintry ginger and chocolate cheesecake is perfect for jazzing up the dessert selection at Christmas. If you want to make life a little easier for yourself you can simply grate chocolate on top of the cheesecake instead of making the decorations. Preheat the oven to 170C/150C Fan/Gas 3.
In a large bowl using a handheld mixer, whisk together the peanut butter and 1/2 cup heavy cream until light and fluffy and set aside. Make sure the whipping attachments are clean and then whip the remaining 2 cups cream with the sugar and vanilla until slightly stiff peaks form.
This whole dish is about a delicate touch-especially when it comes to the mascarpone mixture. It will curdle if overmixed. Preheat oven to 375°. Line a rimmed baking sheet with parchment paper. Using an electric mixer on low speed, beat egg whites in a large bowl until just combined.
Let's get real. Nobody wants to turn on the oven during these hot summer months. But that shouldn't stop us from enjoying some sweet treats every now and then, especially when they involve sun-ripened berries. While this recipe does require a few minutes spent over the stove, it is completely worth it.
So Portland had it's hottest day of the year last week and I decided it was the perfect day to make ice cream. Well, it may be the perfect day to make and eat ice cream but not the perfect day to photograph ice cream!
Let's skip the guilt bartering of one slice of this cake today for three servings of salad tomorrow. Grab your stretch pants - it's a Snickers ice cream cake, with a layer of chocolate ice cream laced with brownies and vanilla ice cream cake with more of the same-the line of filling between the two: chopped Snickers.
So how about a sweet and creamy pop?? I feel like these pops are the perfect Sunday Funday treat. I mean, they aren't overly sweet, there's no added sugar, they are sweetened only with honey, they've even got the good for you ingredients of bananas, almond butter, coconut milk and almonds...delish!
Directions Watch how to make this recipe Cook's Note: If the ricotta has an excess of liquid, drain it over a strainer for at least a half an hour before making the filling. For the shell dough: In a medium bowl, sift together the flour, sugar and salt.
A chocolate lover's dream come true, these chocolate fudge cookies are soft, slightly chewy and packed with over a pound of chocolate! That's over 1 ounce of chocolate in each cookie! I love anything chocolate. The more the merrier. And not just quantity speaking, but richness also!
Ruth Grover writes from Portland, Connecticut: "My grandmother, who came here from Sweden when she was 21, used to make this cake for our birthdays, and it is still a family favorite." In a large bowl, cream butter and sugar until light and fluffy. Add egg yolks, one at a time, beating well after each addition.