Does anyone have any experience in this or know anyone that does? I'm considering a classic muscle car for a weekend toy and in searching one out I've noticed the odd site offering hire / wedding hire which got me thinking is it much of a market to try an..
Roseta Stone Language Learning (NuttySS)
Has anyone ever tried these? Always wanted to learn another language and did take lessons for a while although they didn't fit in with my schedule too well so they faded out. Always see plenty of adverts about Roseta Stone but I wonder how effective they ..
Car dilemma (inflames27)
The other day at work i found out that i won’t be getting a company car in the new year, the reasons are fair so i am not holding a grugde about it even though this one of the reasons i took the job. But the demand for the on site work has not grown as th..
New York Cheesecake Cookies
1 1/4 cup graham crackers, finely crushed (1 sleeve)
1 cup flour
1 1/2 tsp baking powder
1 stick (8 tablespoons) unsalted butter, softened
1/2 cup brown sugar, packed
1 egg, separated
3 oz cream cheese, softened
1/4 cup granulated sugar
2 tsp lemon zest
1/2 tsp vanilla extract
Preheat the oven to 350 degrees F.
In a large bowl, stir together the graham cracker crumbs, flour and baking powder. In a medium bowl, beat together the butter with the brown sugar using an electric hand mixer. Add the egg white and beat until well combined. Add to the graham cracker crumbs and blend until just combined.
In a separate medium bowl, beat together the softened cream cheese with the granulated sugar, egg yolk, lemon zest and vanilla until well combined. Set aside.
Using a small ice cream scoop, scoop out the cookie dough and place on a nonstick or parchment lined baking sheet. (If you do not have an ice scoop, then measure out the dough into scoops of about 2 tablespoons.) Flatten slightly, pressing your thumb in the center of the ball to create a small bowl shape. Repeat with the remaining dough. Spoon the cream cheese into the indents in the cookies.
Bake until the filling is barely set and the cookies are lightly golden, 12 minutes. Allow to cool 5 minutes on the baking sheets before removing them and cooling completely on a wire rack.
1 cup flour
1 1/2 tsp baking powder
1 stick (8 tablespoons) unsalted butter, softened
1/2 cup brown sugar, packed
1 egg, separated
3 oz cream cheese, softened
1/4 cup granulated sugar
2 tsp lemon zest
1/2 tsp vanilla extract
Preheat the oven to 350 degrees F.
In a large bowl, stir together the graham cracker crumbs, flour and baking powder. In a medium bowl, beat together the butter with the brown sugar using an electric hand mixer. Add the egg white and beat until well combined. Add to the graham cracker crumbs and blend until just combined.
In a separate medium bowl, beat together the softened cream cheese with the granulated sugar, egg yolk, lemon zest and vanilla until well combined. Set aside.
Using a small ice cream scoop, scoop out the cookie dough and place on a nonstick or parchment lined baking sheet. (If you do not have an ice scoop, then measure out the dough into scoops of about 2 tablespoons.) Flatten slightly, pressing your thumb in the center of the ball to create a small bowl shape. Repeat with the remaining dough. Spoon the cream cheese into the indents in the cookies.
Bake until the filling is barely set and the cookies are lightly golden, 12 minutes. Allow to cool 5 minutes on the baking sheets before removing them and cooling completely on a wire rack.
Chocolate-Caramel Pecan Pie
1 1/2 cups pecan halves and pieces
1 package refrigerated pie crusts
1 cup semisweet chocolate morsels
1/2 cup whipping cream, divided
1 (8-oz.) package cream cheese, softened
1 cup sugar, divided
1 large egg
28 caramels
1/4 cup butter
2 large eggs
1 teaspoon vanilla extract
1/4 teaspoon salt
1. Preheat oven to 350°. Bake pecans in a single layer in a shallow pan 8 to 10 minutes or until toasted, stirring halfway through. Cool completely on a wire rack (about 30 minutes). Increase oven temperature to 425°.
2. Unroll pie crusts; stack on a lightly floured surface. Roll stacked pie crusts into a 12-inch circle. Fit pie crust into a 10-inch deep-dish tart pan with removable bottom; press into fluted edges. Trim off excess crust along edges. Line pie crust with aluminum foil or parchment paper, and fill with pie weights or dried beans. Place pan on a foil-lined baking sheet.
3. Bake at 425° for 12 minutes. Remove weights and foil, and bake 4 more minutes. Cool completely on baking sheet on a wire rack (about 15 minutes). Reduce oven temperature to 350°.
4. Microwave chocolate morsels and 1/4 cup cream in a microwave-safe bowl at HIGH 1 minute or until melted and smooth, stirring at 30-second intervals.
5. Beat cream cheese and 1/4 cup sugar at medium speed with an electric mixer 1 to 2 minutes or until smooth. Add 1 egg, beating at low speed just until blended. Add chocolate mixture, beating just until blended. Spoon batter into prepared crust.
6. Microwave caramels, butter, and remaining 1/4 cup cream in a large microwave-safe bowl at HIGH 1 to 2 minutes or until smooth, stirring at 30-second intervals. Whisk together 2 eggs, vanilla, salt, and remaining 3/4 cup sugar; whisk into caramel mixture until blended. Stir in pecans; spoon over chocolate mixture in prepared crust.
7. Bake at 350° for 55 minutes to 1 hour and 5 minutes or until center is almost set, shielding edges with aluminum foil after 45 minutes to prevent excessive browning. Cool completely on a wire rack (about 2 hours).
Southern Living
1 package refrigerated pie crusts
1 cup semisweet chocolate morsels
1/2 cup whipping cream, divided
1 (8-oz.) package cream cheese, softened
1 cup sugar, divided
1 large egg
28 caramels
1/4 cup butter
2 large eggs
1 teaspoon vanilla extract
1/4 teaspoon salt
1. Preheat oven to 350°. Bake pecans in a single layer in a shallow pan 8 to 10 minutes or until toasted, stirring halfway through. Cool completely on a wire rack (about 30 minutes). Increase oven temperature to 425°.
2. Unroll pie crusts; stack on a lightly floured surface. Roll stacked pie crusts into a 12-inch circle. Fit pie crust into a 10-inch deep-dish tart pan with removable bottom; press into fluted edges. Trim off excess crust along edges. Line pie crust with aluminum foil or parchment paper, and fill with pie weights or dried beans. Place pan on a foil-lined baking sheet.
3. Bake at 425° for 12 minutes. Remove weights and foil, and bake 4 more minutes. Cool completely on baking sheet on a wire rack (about 15 minutes). Reduce oven temperature to 350°.
4. Microwave chocolate morsels and 1/4 cup cream in a microwave-safe bowl at HIGH 1 minute or until melted and smooth, stirring at 30-second intervals.
5. Beat cream cheese and 1/4 cup sugar at medium speed with an electric mixer 1 to 2 minutes or until smooth. Add 1 egg, beating at low speed just until blended. Add chocolate mixture, beating just until blended. Spoon batter into prepared crust.
6. Microwave caramels, butter, and remaining 1/4 cup cream in a large microwave-safe bowl at HIGH 1 to 2 minutes or until smooth, stirring at 30-second intervals. Whisk together 2 eggs, vanilla, salt, and remaining 3/4 cup sugar; whisk into caramel mixture until blended. Stir in pecans; spoon over chocolate mixture in prepared crust.
7. Bake at 350° for 55 minutes to 1 hour and 5 minutes or until center is almost set, shielding edges with aluminum foil after 45 minutes to prevent excessive browning. Cool completely on a wire rack (about 2 hours).
Southern Living
hobbies (inflames27)
Just wondering how many people have other hobbies apart from the gym. I personal don’t have much free time for a lot of hobbies. But i do have a few, of coarse the gym, cars, reading and i also have a very geeky nerdish hobby...... what i may reveal later..
YouTube fake bodybuilders? (flash_123)
There's lots of fitness channels on YouTube, all claiming to be natural body builders. But does anyone know who really isn't natural? And do you believe all these so called natural lifters are fake or real?..
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