![]() That was a good choice! I was somewhat worried about the number of eggs in this recipe - 5 whole eggs & 2 egg yolks. I used shortbread girlscout cookies for my crust. Their crust is a classic graham cracker crust. ![]() I added about 2 teaspoons vanilla extract AND the seeds scraped from 2 vanilla beans. Their recipe did not call for any vanilla flavoring. I found this recipe for plain cheesecake on but did not follow the recipe exactly. I do like to have some sort of berry sauce on my plain cheesecake but that's it. Some of the flavor combinations sound not so good but some of them tempt me but in the end, I always get the vanilla bean cheesecake. It's so overwhelming, the number of cheesecake flavors they have there. Liquid and heat on low till lightly thickened.I went to Cheesecake Factory the other day for dinner. Small sauce pan with the other cup of cooking © When finished cooking, squeeze juice from lemons over dolmathes, whip eggs till light, temper in 1 cup of the cooking liquid add to a Place rolled dolmathes in a heavy bottomed pan, use a plate placed over them to weigh them down, then add 3 cups beef stock, cover, bring to a boil then turn down to medium low for about 30 minutes. G Continue rolling until you run out of either meat or leaves. ![]() "fat fingers" worth of filling in and rolling it © Drain grape leaves, and lay one flat with the seamed side facing up, begin rolling, One does this by taking a grape leaf and putting a In a large bowl mix meat, spices, rice, tomatoes, shallots, garlic, and herbs, I used my hands to do this, make sure each ingredient is well incorporated. I like 85/15 for thisġ Jar, brined grape leaves, if you live on a wine vineyard in Napa or something feel free to use fresh leaves, just salt and blanch beforehandġ cup long grain rice, you can use quinoa or another fast cooking grain if you wishģ cups salty beef stock, you need it to be a bit salty to flavor them, so add a few teaspoons sea salt to average stock, that should do the trick or use a good quality bouillon Use a spoon to flatten down the cheesecake so it's level.Ĭover top of cheesecake with Whipped Cream.ĭolmathes (Stuffed Grape Leaves or Squash Blossoms)ġ 1/2 pounds ground lamb or beef, or mix. Place scoop into prepared Coconut Macaroon Cup with melted chocolate. Use an ice cream scoop to take a scoop of cheesecake from the deeply chilled slice. Spread Melted Chocolate inside cooled Coconut Macaroon Cup. Transfer to pre-heated oven and bake until light golden brown (approximately 20-24 minutes).Īllow to cool before assembling cheesecake cups. Use the bottom of a glass or small plastic container to press down and tightly pack the coconut into each well. Use your fingers to press the mixture into the bottom & sides of each well to form the shape of a cup. scoop to scoop ¼ cup of Coconut Mixture into each well of the muffin tin. Spray non-stick spray into a 12-well muffin tin. ![]() Stir to evenly coat all the coconut.Īdd Melted Butter and continue to stir until coconut is evenly coated. Place the Coconut Flakes in a large mixing bowl and stir with a spatula to breakup any chunks.Īdd the Egg Whites & Vanilla. Sundae Toppings (We recommend Toasted Coconut, Toffee Pieces & Dark Chocolate Shavings) Butter, melted and cooled slightlyĭeeply Chilled Slices of The Cheesecake Factory Cheesecake (We recommend White Chocolate Raspberry Truffle™, Dulce De Leche Caramel & Vanilla Bean Cheesecake) 2-1/2 cups Coconut Flakes, shredded & sweetenedĤ TBSP + 1-1/2 tsp. ![]()
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