Wednesday, June 29, 2011

Happy Birthday Baby Girl!

Happy Birthday Makenzie!

The day has come!  With Bradey's, Mike's & my birthdays all within 2 weeks of one another in February/March, poor Kenzie starts counting down really early until the day arrives when it's her turn to be the princess for the day {she's that EVERY day at our house!}  And she has been faithfully, with a calendar, marking off the days until June 29th arrived.  She has had it all planned out how she wanted her cake decorated and for the last 2 months, I've heard, "for my birthday, I think ------ would work" at practically everything we've came across.  But, in reality, the girl is so easy to please!  She loves bright pink and she loves zebra print on anything, so I have had the cake planned in my head for months!  I also bought the cutest cupcake liners, but they'll have to wait until a later date to be put to use because this cake was oodles! Cupcakes would have been adorable along with the cake, but would have went to waste!

Makenzie is shy, yet witty.  She always has a little twinkle in her eye!  I just love that about her!

Some of my favorite things about Makenzie are:

Her Beautiful eyes!



 Her Contagious laughter!


Her Loving, Sweet & Caring Personality!


Her "Spunky"-ness!


And the fact that she can be all dressed up to go out on the town.....
....and then turn around and....

hop on her beautiful horse, Jack... that she just got for her birthday!  A step up from her pony!
I love that she loves Fashion.... And ALL things ZEBRA!!! Because I do too!

It's been a wonderful day!


Here's how I made the cake!  Sorry there are no step-by-step pictures, as I was in a hurry this morning :)  P.S.  I did make my deadline with an hour to spare;)

To stay with the zebra motif, I did one layer of white cake and one layer of chocolate cake for both tiers.  I filled the layers with Strawberry Whipped Frosting.  Oh My!  I could eat that stuff by the spoonfuls, no kidding! So really, I guess this cake is Neopolitan (sp?)....

One cake mix made 1 9-inch and 1 6-inch.  So I used two cake mixes.  I baked them for about 20-25 minutes.  Cooled in pan for 10 minutes then put them out on a wire rack to cool.  Leveled the tops off, the filled between the layers with Strawberry Whipped Frosting. I put a crumb coat of butter cream on both tiers, then let them dry.  Then I frosted them.  Then I colored some buttercream black and piped the zebra stripes on , then smoothed them out with a knife.  I then put the top layer on and covered it in polka-dots.  I used a 2 inch ribbon to contrast the layers, and just taped the ends at the back.  The M on the top is a little wooden M that I mod-podged zebra paper onto and filed the edges with a nail file to finish it.  I then attached sucker sticks to the bottom of the M and pushed them in the top of the cake. Oh! And I tied a bow to the top of the M to tie it in with the ribbon on the cake.  It was that easy! 

I used Betty Crocker White and Betty Crocker Milk Chocolate Cake mixes, made as directed on boxes.

Strawberry Whipped Frosting
from cupboard to cupboard

1 cup whipping cream
1/3 cup sugar
4 TBSP strawberry puree

Whip your cream until it looks like whipping cream.  Add sugar and mix in well.  Then add strawberry puree (hull and wash strawberries, blend) and mix in.  Fill the cake with it before you eat it all!  It also makes great frosting!!! Looks beautiful piped!

Buttercream Frosting

1 cup shortening
7 TBSP water
1 tsp vanilla extract
1 lb powder sugar

blend... add more water to make it an easier consistency for frosting and piping!

Happy Cooking!

Teauna


Thursday, June 23, 2011

Root Beer Float Cupcakes



Ever since I made the Strawberry Lemonade Cupcakes several weeks ago, I have wanted to continue making different "summer drink" cupcakes.  I guess we could call this a "Mission" that I've given myself!   The first thing that comes to my mind when I think of summer drinks is a Root Beer Float.  I just love the combination of the vanilla and root beer.  Can anyone argue with me?  Nope! Didn't think so!  Anyhow.... I have been on this so-called mission to make Root Beer Float Cupcakes for a month now.  Oh. my. goodness!  I have thrown so many icky cupcakes (one in particular sticks in my mind and refuses to leave... ick!) into my garbage can, knowing good and well that my chickens wouldn't even be interested!  I never knew it would be so difficult to make a successful root beer cupcake.  But I have to admit I had made it even more difficult on myself because I chose to try to make it without eggs, considering I have been building up the idea in my head for so long and I have been yearning to eat one of them! And I'm allergic. to. eggs!  I really didn't want a gut ache, so this was one more mission to conquer! An eggless root beer cupcake!  Well.... my friends, I think I did alright!  Finally, on my fourth attempt, I'm pretty happy with the outcome! I actually really like them. quite alot, really.  This is what I came up with: a moist & eggless root beer flavored cupcake filled and frosted with a sweet vanilla bean buttercream frosting and drizzled with a root beer glaze.
______________________________________________________
Are you enticed?
-----------------------------------------------------
Mission Accomplished!

Root Beer Float Cupcakes
From Cupboard to Cupboard
  • 2 cups root beer soda
  • 2 teaspoon apple cider vinegar
  • 1 1/2 cups granulated sugar
  • 2/3 cup vegetable oil
  • 2 teaspoons vanilla extract
  • 4 teaspoons root beer extract
  • 2 3/4 cup all purpose flour (add 2 Tbsp for high altitude)
  • 2 teaspoons baking soda
  • 1 teaspoon baking powder
Vanilla Bean Buttercream
From Cupboard to Cupboard
  • 2 cups butter, softened
  • 2 pounds powdered sugar
  • 3-4 teaspoon milk
  • 1 dash salt
  • 1 Tablespoon vanilla bean paste
Root Beer Glaze
From Cupboard to Cupboard
  • 1/3 cup powdered sugar
  • 1/2 teaspoon root beer extract
  • 2 teaspoon milk
For cupcakes: Preheat oven to 350. Prepare 24 muffin cups, using paper liners of your choice; set aside. In a large mixing bowl, combine soda and vinegar and let sit for 2 minutes. Add sugar, oil, & extracts. In a separate bowl, sift together flour, baking soda & baking powder. Add dry ingredients to liquid ingredients and mix until well blended. Fill paper liners 3/4 full, using an ice cream scoop. Batter is runnier, but bakes up moist. Bake 20-22 minutes or until a toothpick inserted near the center comes out clean. Cool 5 minutes in pan on a wire rack, then transfer cupcakes directly to wire rack to cool completely.
For Vanilla Bean Buttercream filling/frosting:
In a mixing bowl, cream butter until fluffy. Add powdered sugar and combine. Dissolve salt in milk and add to butter mixture. Add vanilla bean paste. Using a Wilton #230 tip on pastry bag, insert tip into center of cupcake and fill cupcake. Then using a Wilton #2D tip, pipe frosting on top using a circular motion starting at the outside edge. Set cupcakes aside.

For glaze: Combine 1/3 cup powdered sugar, root beer extract and milk. Whisk until combined. Drizzle over frosted cupcakes. Sprinkle with white sanding sugar to resemble the foam on the top of a root beer float.

Can serve at room temperature or keep in a freezer or fridge for a cold treat.



Happy Cooking!
Teauna


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Wednesday, June 22, 2011

Rhubarb Bars





I am LoViNg this beautiful weather!  The sun is shining, the birds are chirping, and I've finally been able to get my little pond in and plant some shrubs and pretty flowers.  It's just been so relaxing and therapeutic to be enjoying the summer, finally.... nearing the END of June!  But after doing yardwork, I wanted something sweet!  And, thanks to my friend, I have some rhubarb in my freezer!  So I googled rhubarb desserts.  Don't you just love technology? I DO!  I found this recipe on midwestliving.com and changed it just a bit to suit my likings. Oh these are so yummy! I enjoyed them warm right out of the oven with a scoop of vanilla ice cream.... But then, after they cooled and were cut into bars, they were absolutely delightful! { Please let it be our little secret that I ate two in one sitting!  I can't complain about the image looking back at me in the mirror, and expect anyone to have sympthy if I continue doing this! so.... shhhhhhh! :)} So, not only are they YUMMY, they are a versatile summer dessert!  Enjoy!

Rhubarb Bars
original recipe from midwestliving.com
adapted by From Cupboard to Cupboard
printable recipe

3 cups fresh or frozen, unsweetened, sliced rhubarb
1 cup granulated sugar
1/4 cup water
1/2 cup granulated sugar
2 Tbsp flour
1 tsp vanilla


1 1/2 cups flour
1 1/2 cups quick cooking rolled oats
1 cup packed brown sugar
1/4 tsp baking soda
2 tsp ground cinnamon
1 cup butter, softened (could use shortening)
1/2 cup chopped nuts (I used walnuts)

Preheat oven to 375 degrees.  Grease a 9x13 pan; set aside.  For filling; In a medium saucepan, combine rhubarb, 1 cup sugar, and 1/4 cup water.  Bring to a boil, reduce heat, cover and simmer 5 minutes.  Meanwhile in a small bowl, combine 1/2 cup sugar and 2 Tbsp flour.  Stir into rhubarb mixture.  Cook and stir about 1 minute more until thick.  Remove from heat, stir in vanilla and set aside.
In a medium mixing bowl (I used my KA), combine flour, oats, brown sugar, cinnamon and baking soda.  Using a pastry blender or two knives (I used my KA), cut in butter til the mixture resembles coarse crumbs.  Stir in chopped nuts.  Reserve 1 cup crumb mixture.
Press remaining crumb mixture into bottom of prepared pan.  Evenly spread rhubarb mixture on top.  Sprinkle with reserved crumb mixture.  Bake in preheated oven for 30-35 minutes or until top is golden. Let cool completely on wire rack before cutting into bars.... {at least if you're serving them as cookies :)}


Happy Cooking!
Teauna

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Monday, June 20, 2011

Menu Board Monday Edition #16 : Chicken Cordon Bleu Roll-Ups


Happy Monday!  I hope you all had a great Father's Day weekend with many wonderful memories made.  We sure did!  We celebrated Father's Day on Saturday at our house and it was so nice... good food, good company, and lots of good conversation & laughter.  I sure wish I would've taken more pictures.  But I was too busy with the food.  :)
When the warm weather rolls around, I just itch to cook in the dutch ovens outside.  I love cooking with Cast Iron.  Everything just seems to taste so much better when it's cooked in a dutch oven!  Anyhow, because it was actually warm {a rarity around here lately}, I decided to make the whole meal outside!  I am so glad that I did! 
This is one of those things that I only make every now and again, because it is a bit pricier to feed a crowd, but hey, we were celebrating Father's Day!  And can I just tell you that if I had a million dollars, it just wouldn't be enough to repay my Dad for all he's done for me and given me in my lifetime!  I just love that guy!  He's an amazing example & the love he has for my Mom is so AWESOME that it gives me goosebumps just thinking about it! 
Back to the chicken..... I had everything prepared and starting to cook by 11 am and we ate at 2 and the chicken was melt-in-your-mouth yummy!  The preparation time is a bit longer than an average meal, but it is sooooo worth it and everyone at your table will remember it!  I promise!
I have sized my recipe down a bit... as my recipe fed 9 and we had plenty left over to eat for lunch and dinner for 2 days at my house! :) I had a full 16 inch dutch oven!
Chicken Cordon Bleu Roll-Ups
From Cupboard to Cupboard
printable recipe


1 (8 oz) pkg sliced mushrooms
3 Tbsp flour
4 Tbsp butter or margarine
1/2 cup chicken broth
1 cup whipping cream
2 tsp dijon mustard

thinly slice ham ( I used 2 thin slices per chicken breast)
velveeta cheese, sliced
4-6 boneless, skinless chicken breasts ( I filet each breast so it makes two...so you may only need 2-3)

First, prepare your chicken roll-ups by taking your chicken breast and laying your ham and cheese on top, near the middle, and roll it up jelly-roll style, then place a toothpick {or two} in it to secure it! Set aside...
Take the mushrooms and coat them with the flour in a bowl.  Melt your butter or margarine in a dutch oven or large pot (whatever you're cooking them in.  Use a 12 inch dutch oven).  Add mushrooms and saute in butter about 5 minutes or until mushrooms are tender.  Add broth and cream and stir until thickened.  The flour on your mushrooms will act as your thickening agent :)
Now add your chicken roll-ups to your white sauce and bake 30-40 minutes on low heat or 350 in the oven. (can use coals 10 on bottom and 14 on top of 12 inch).  Season with salt and pepper to taste.  I cook mine several hours on a lower heat stirring occasionally to prevent scorching and sticking! 


I'm sure there are many variations you could do with this simple recipe!  But we are rather, well, simple, around here.  Please feel free to share any variations you may make to this recipe!  I'd love to hear from you!


Happy Cooking!

Teauna

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Wednesday, June 15, 2011

And the winner is.....

HOLY WHIRLWIND around here!  The sun is finally shining and I have been working my kids' fingers to the bones in the yard! So, of course, we've been eating frozen meals, leftovers, & pizza {takeout}. And by the time we get in the house, I'm beat, and I shower and go straight to bed!  So, sorry for my disappearing act {you didn't know I was a magician did you?}, but I'm baaaacccck for the next few days for sure !

Now, I want you to know that I have been really touched by the comments and sweet remarks left by you, my friends, both as comments here and on my facebook!  The last few years have certainly been a journey for our family, but we are so blessed and very fortunate to all still be going strong together!  As you would leave comments and I would get notifications on my phone, I would read them & I have to be honest... there were several that really brought tears to my eyes!  Thanks to all of you again for your prayers and heartfelt kindness!

Now, for the winner! I thought it was only fitting that my Mom choose a number between 1 and 42 for the winner, so I called her & simply said "pick a number, any number between 1 & 42"... she thought for a second then said TWENTY-NINE! 

So... Congratulations goes out to KORTNEY who said:

I liked you on FB!

Kortney!  I'm so excited to get this cookbook to you so that you can try the great recipes it has to offer!  Please shoot me an email @ teawclark{at}gmail{dot}com with your address so that I can ship it to you!

Again, I want to send out a Great BIG HUG to all of you for entering this drawing that is so near and dear to my heart!  Thanks:)

xoxo
Happy Cooking!

Teauna

Monday, June 13, 2011

Carrot Cake Trifle

Today is the last day to enter the giveaway for the cookbook.  Go here to enter to win! Drawing will take place in the morning!
It seems like we always get stuck in a rut when it comes to baking cakes.  It's either chocolate or yellow cake around here that everyone seems to request.  Well, we had a birthday party yesterday for my Mom & Grandpa and I didn't give anyone a choice.  I knew that my Aunt was bringing a cake, so I thought I'd try something a little different.  Carrot cake has been on my "to-bake" list.  So, I found a recipe on Allrecipes.com.  I have tried several carrot cake recipes in the past years and none have quite been the 'perfect' recipe so I like to try new ones every now and again.  Maybe one day I'll finally feel like I've found 'THE ONE'.  Anyhow, I baked this cake in a 9x13 pan.  Oh My Heavens!  It smelled amazing while it was baking!  I took it out of the oven and let it cool, as per the recipe.  It came out of the pan beautifully! But I COULD NOT RESIST having a piece!  But how could I get away with it?  I mean, really, if you cut a hunk of cake out of the cake, people are going to notice, right! ?? Well... at that point {being extremely weak in the knees and oh so desperate for a piece of carrot cake} I decided to make a trifle!  And it worked.... and it was soooo good! They licked the bowl clean!  So, I guess what I'm saying is that sometimes we need to think outside the box!  Because, after all, I think I kinda deserved that piece of cake :)

Carrot Cake Trifle
cake recipe taken from allrecipes.com
adapted by From Cupboard to Cupboard
printable recipe

4 eggs
1 1/4 cups vegetable oil
2 cups white sugar
2 tsp vanilla extract
2 cups flour
2 tsp baking soda
2 tsp baking powder
1/2 tsp salt
2 tsp ground cinnamon
3 cups grated carrots
1 cup chopped walnuts or pecans

frosting:
1 cup butter, softened
2 (8 oz) pkgs cream cheese, softened
2 lbs powdered sugar (7 1/2-8 cups)
2 tsp vanilla
2 Tbsp milk (optional)

Preheat oven to 350 degrees.  Grease and flour a 9x13 pan.  In a large bowl, beat together eggs, oil, white sugar and vanilla.  Mix in flour, soda, baking powder, salt and cinnamon.  Stir in carrots.  Fold in chopped nuts.  Pour into prepared pan.
Bake for 40-50 minutes, or until a toothpick inserted in the center of the cake comes out clean.  Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely. 
Meanwhile, make frosting by creaming together butter and cream cheese.  Add powdered sugar and vanilla and beat until combined.  I like to thin my frosting with milk for the trifle because it makes it easier to spread without getting it so thick....
After the cake is completely cooled, cut it into 1x1 inch bitesize cubes.  Make your trifle by layering frosting first, then cake, then frosting, etc, etc... I sprinkled the top with chopped nuts.  Enjoy!


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Happy Cooking!

Teauna

Wednesday, June 8, 2011

Broccoli & Beef Stir-Fry


So, I went outside to do chores in the rain and I froze my butt off!  I came in the house, and got my pajamas on and realized I was "starving!"  Of course, I grabbed some tenderloin steaks out of the freezer earlier, but I had NO CLUE what to do with them!  So, I started looking thru my fridges... Yes, that was plural.  FridgES!  I have two in my kitchen! :)  Anyhow, I had a head of broccoli.  LIGHTBULB (said in a Russian accent... ya know.... Despicable Me;) ) ???!?  How about some stir-fry?  Sounded yummy to me!  So this is what I came up with!  I think it turned out just right!

Broccoli & Beef Stir-Fry
From Cupboard to Cupboard
printable recipe
1/2 pound tenderloin (or any tender cut) steak
1 tablespoon cornstarch
1 tablespoon soy sauce
1 tsp sugar
1 tsp minced ginger (I use ground ginger that I buy in a jar, but feel free to use fresh ginger if you have it!)
1 garlic clove, minced
2 cups (or whatever you have :)) fresh broccoli
1 1/4 cups water
4 teaspoons corn starch
3 tablespoons soy sauce

Cut beef across grain into thin slices.  You'll find this is easiest when the meat is partially frozen.  Combine 1 Tbsp cornstarch, 1 Tbsp soy sauce, sugar, ginger and garlic in a small bowl; add meat.  Stir until meat is coated and let stand for 10-15 minutes.  Meanwhile, wash broccoli and remove flowerets from broccoli, cut in half lengthwise. 
Combine water, 4 tsp cornstarch and remaining 3 tablespoons soy sauce; set aside.  Heat 1 tablespoon oil in large skillet over high heat.  Add beef and stir-fry 1 minute; remove.  Heat 2 tablespoons oil in same pan.  Add broccoli and stir-fry for 4 minutes.  Stir in beef and soy sauce mixture.  Cook and stir until mixture boils and thickens.  I served it over white rice!  Makes 2-3 servings (depending on how hungry you are.lol )

Happy Cooking!

Teauna

Monday, June 6, 2011

Menu Board Monday Edition #15 : Chocolate Banana Streusel Muffins

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Happy Monday, my friends!  Wow! I can't believe it's already Monday again!  Last week was a great week and just seemed to fly by!  I have spent alot of time in the kitchen this past week, walking past 3 huge bunches of bananas several times a day.  So, for today's edition of Menu Board Monday, I thought I'd do something a bit different... Instead of a big meal, I'm simply hi-liting a great Muffin that could become the main spotlight of your "breakfast for dinner".  On my menu board, I have "breakfast for dinner" at least 4 times a month.  It's something we thoroughly enjoy! 
The first thing that comes to my mind when I think breakfast is pancakes or waffles.  But for our breakfast for dinner tonight, we are having Chocolate Banana Streusel Muffins, along with fresh cut cantaloupe and breakfast sausage...
This is a recipe that my mom and I made when I was in elementary school.  It came off of a Malt-O-Meal Hot Cereal box.  It uses Chocolate Malt O Meal Hot Cereal.  For the longest time, our store quit carrying this and I was sad... but when I saw it last week while I was grocery shopping I just HAD to grab a box!  My mouth has been watering for these muffins ever since.... they have just the perfect chocolate flavor with the moisture from the bananas and a crunchy streusel topping.  I hope you enjoy them!

Chocolate Banana Streusel Muffins
From Cupboard to Cupboard
printable recipe

streusel:
1 1/3 cups flour
1 cup brown sugar
1/2 cup butter, softened

muffins:
1 cup chocolate Malt-O-Meal Hot Cereal
1 1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/2 cup buttermilk
1 egg
2 bananas, mashed

Preheat oven to 400 degrees.  Combine flour & sugar. Cut in butter- reserve 1/2 cup for topping.  In same bowl add muffin ingredients.  Stir until moistened.  Spoon into greased or paper-lined muffin tins, filling the cups 2/3 full.  Sprinkle with reserved streusel mixture.  Bake 18-22 minutes or until lightly browned.  Let stand 5 minutes and remove from pan onto wire rack. 

*I doubled this recipe because I have soooo many bananas to use.  I got 36 muffins out of the recipe.  So you should get 12-18 muffins, depending on how full you fill your cups and your altitude.*

Happy Cooking!

Teauna

Sunday, June 5, 2011

Homemade Rocky Road Ice Cream

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Summer is here!!!

This has been the longest winter ever in our neck of the woods and I'm soooo beyond ready for some warm weather, as are many around here.  The weather in the states has been crazy everywhere.  I must admit I'm very grateful for our mountains and the protection they lend us.  I feel for the families that have had such devastation with the tornadoes and other natural disasters this year.  But, none the less, I am ready for summer already!  The last few days have been beautiful! I would love to take you on a little tour and show you the signs of summer around our home....

 I love when our horses shed their winter coats and then they shine when the sun hits their backs... This is one of our beauties, Chyspa... Her friend, Atti (for attitude) is hiding behind her.  She's not real camera friendly.. and then Kenzie's pony, Hemi is back by the grainery on the other side of the fence.  She's a cutie...and thinks she rules the roost around here:)


And when I walk out the back door, the kitties remind me how I should just relax and enjoy the sunshine....


Of course, I'm reminded it's nice and warm by the fact that Bradey's butt is stuck to his saddle 24/7 and when I need him I know to go look in the arena.  99.9% of the time, I'll find him there...

I love going out and watching all the sweet babies.  These colts are always bugging each other.  They are so fun to watch!
And who could resist being captivated by the nurturing nature of a hen with chicks.... They sure know how to keep those babies on the right path.  I love watching the chicks grow their feathers and become chickens!

And then... there's the beautiful view that I see out my kitchen window, to remind me how lucky I am!  The blue sky is so welcome! And the snow-capped mountains are just gorgeous!

Now that I've taken you on a tour of my place.... I need to tell you what else is at our home in the summer...
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Ice Cream!!!!

I scream! You scream!  We all scream for Ice Cream!!!!  We consume ALOT of ice cream in the summer months!  Partly because it's a great way to cool down, but mostly because I have an obsession with making it!!  So this is the latest recipe I have made!  It is sooooo good!  I have a 6 qt maker, but will put all variations of the recipe to make it easier for you to size to your own machine!  Oh! And if you don't have an ice cream maker, I suggest you get one!  You will not be sorry!!!!! I bought mine brand new and in the box from a yard sale!  $4!  Bargain of a lifetime!!!


Rocky Road Ice Cream
From Cupboard to Cupboard
printable recipe

2 qt:
1 cup milk
3 squares semisweet chocolate
3/4 cup sugar
1/4 teaspoon salt
1 cup half and half
1 1/2 teaspoons vanilla extract
2 cups whipping cream
1 cup mini marshmallows
3/4 cup chocolate chips
1/2 cup chopped walnuts or pecans

4 qt:
2 cups milk
6 squares semisweet chocolate
1 3/4 cup sugar
1/2 tsp salt
2 cup half and half
1 Tbsp vanilla
4 cups whipping cream
2 cups mini marshmallows
1 1/2 cups chocolate chips
1 cup chopped walnuts or pecans

6 qt:
3 cups milk
9 squares semisweet chocolate
2 3/4 cups sugar
3/4 tsp salt
3 cups half and half
2 Tbsp vanilla
6 cups whipping cream
3 cups mini marshmallows
2 1/4 cups chocolate chips ( I used semisweet MINI chips)
1 1/2 cups chopped walnuts or pecans (Did not use these because my family consists of some party poopers)

Combine milk and chocolate in saucepan.  Cook over medium heat until chocolate is melted, stirring constantly.  Remove from heat.  Add sugar and salt.  Stir until completely dissolved.  Stir in remaining ingredients.  Cover and refrigerate 30 minutes.  Freeze as directed by ice cream maker manufacturer.

*This recipe was taken from the RIVAL user manual:)


Happy Summer from me to you!!!
And....

Happy Cooking!
Teauna

Friday, June 3, 2011

Chocolate Cheesecake

I have been on a chocolate kick lately and my family was requesting cheesecake, so the answer was easy... Chocolate Cheesecake!  For those of you who know me, you should know that I love the Lion House Cookbook.  It's kind of my go-to place for all these yummy type of recipes.  We love the Lion House Cheesecake!  So, their chocolate Cheesecake could only be better, right? Oh.... it is divine! 

So many times, cheesecake recipes seem difficult.  This one is not difficult at all!  It came together so quickly and we couldn't wait to get a taste of it!  It was well worth the wait of the cooling time! It has just the right amount of chocolate!  We like it with chocolate syrup and whipping cream!

Enjoy!


Chocolate Cheesecake
Lion House Bakery
From Cupboard to Cupboard
printable recipe 

1/2 (1-pound) package of Oreo Cookies
3 (8 ounce) packages cream cheese, softened
1 cup granulated sugar
3 eggs
3/4 teaspoon vanilla
1/3 cup chocolate syrup
2 cups sour cream
3 tablespoons granulated sugar
1/2 teaspoon vanilla

Preheat oven to 300 degrees.

Crush whole Oreo cookies(I used my food processor), including frosting centers, to make 2 cups of fine crumbs.  Press evenly onto bottom and sides of 10-inch springform pan. 

In a large mixing bowl, beat cream cheese until smooth; gradually add sugar, then add eggs, one at a time, beating well after each addition.  Stir in vanilla and chocolate syrup.  Pour filling into crust.  Bake 55 minutes.

When cheesecake is almost finished baking, beat sour cream with a wire whisk; add sugar and vanilla and mix well.  Spread on top of cheesecake and return to oven.  Bake 10 more minutes.  Cool before removing sides from springform pan.  Refrigerate until ready to serve.  Make 10 to 12 servings.

Note:  Cheesecake can be baked, cooled, and frozen for an easy dessert later!


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Happy Cooking!

Teauna