Thursday, April 12, 2007

Easter Treats



This past Easter Sunday I spent the morning baking (for some unknown reason). It was my first time making homemade Cheesecake and homemade Chocolate Chip Cookies. First was the Cheesecake, I got the recipe from the wife of my husbands boss.


Cheesecake:


A. Crumb Crust
1 1/2 C Crushed Graham Crackers
1/4 C Sugar
6 TBSP Melted Butter

Blend - Press into 9" spring form pan (part way up the sides) - Chill - Preheat oven to 350 degrees.

B. Filling
3 Lg pkgs of cream cheese
1 1/2 C Sugar
1/2 TSP SALT
4 Eggs
1 TSP Vanilla

Soften cream cheese and have at room temp, blend in sugar and salt. Beat till fluffy. Add eggs one at a time, beating well after each egg. Mix in vanilla. Pour mixture into chilled crust and bake at 350 degrees for 60 minutes until center is firm. Remove for 15 minutes. Reset over to 450 degrees.

C. Topping
2 C Sour Cream
1/4 C Sugar
2 TSP Vanilla

Combine all the above ingredients. Spread on cooled cake. Return to 450 degree over for 10 minutes. Cool cake and chill at least 4 hours before serving.


Next were the Chocolate Chip Cookies.....but not just any Chocolate Chip Cookies. They were BBFCCC's from allrecipes.com, or "Death by Chocolate Chip Cookies" as my husband would call them.


Best Big, Fat, Chewy Chocolate Chip Cookies:


INGREDIENTS

2 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
3/4 cup unsalted butter, melted
1 cup packed brown sugar
1/2 cup white sugar
1 tablespoon vanilla extract
1 egg
1 egg yolk
2 cups semisweet chocolate chips

DIRECTIONS


1. Preheat the oven to 325 degrees F (165 degrees C). Grease cookie sheets or line with parchment paper.
2. Sift together the flour, baking soda and salt; set aside.
3. In a medium bowl, cream together the melted butter, brown sugar and white sugar until well blended. Beat in the vanilla, egg, and egg yolk until light and creamy. Mix in the sifted ingredients until just blended. Stir in the chocolate chips by hand using a wooden spoon. Drop cookie dough 1/4 cup at a time onto the prepared cookie sheets. Cookies should be about 3 inches apart.
4. Bake for 15 to 17 minutes in the preheated oven, or until the edges are lightly toasted. Cool on baking sheets for a few minutes before transferring to wire racks to cool completely.

1 comment:

Joelen said...

I still have yet to try the BFCCC after all the rage on the nest... thanks for the reminder!