150g graham crackers
2 tablespoon sugar
1 teaspoon cinnamon
400g sour cream
2 teaspoon vanilla flavoured sugar
2 tablespoons all purpose flour
1. Make sure, all ingredients should have room temperature. Preheat the oven to 170°C
2. Crush cookies and melt butter. Mix cookies with butter, add sugar and cinnamon and spread the mixture over the springform pans bottom.
3. Blind bake the Crust for about 10 minutes until golden brown and let cool afterwards.
4. Whisk together creamcheese with half of the sour cream and the vanilla falvoured sugar. Add eggs one at a time. When done, stirr in four and milk.
5. Now pour the mixture into the pan and let it bake for about 1hour. Let cak cool in the oven to prevent it from cracking!
6. When cooled, just spread rest of the sourcream (maybe chill it in the refridgerator a bit) on top of the cake aaaaaaand enjoy!
Chewy Chocolate Chip Cookies
2 cups all purpose flour
1/2 teaspoon baking powder
1 cup unsalted butter
1 1/4 brown sugar
1 teaspoon salt
1 pack vanillin sugar
2 cups bittersweet chocolate chips
1. Preheat oven o 180°C. Then whisk together flour and baking powder and set aside.
2. Continue with melting butter in a pan and make sure it doesnt start to boil - you dont want to show your skills in cooking beurre blanc at this point;) Then mix melted butter with the sugar until light and fluffy.
3. Add vanillin sugar, eggs and salt and beat until well mixed.
4. Add flour mixture until just combined and stir in the chocolate chips. I like to chill the dough at this point, actually I dont really know why, but tests showed, cookies turn out better that way!
5. form little walnut sized balls out of the dough and place them about 2inches apart on baking sheets lined with parchment paper. Bake until cookies are slightly brown around the edges. This will take about 8to10minutes. If you're patient enough, let cool for some minutes and enjoy!
Bacon Salted Caramel Brownies
By Savour-fare.com, adapted from David Lebovitz
For the Bacon Caramel:
2 slices bacon
1/2 c. heavy cream
1 c. sugar
6 T. salted butter
Fry two slices of bacon until crisp. Remove bacon and reserve bacon grease in the pan. Add cream to hot pan and let cool. When bacon is cool, crumble or chop finely.
In a larger pan, heat the sugar over high heat until the mixture is liquid and a deep amber color. Add the butter and the cooled bacon cream all at once, and stir until the butter is melted. Add the chopped bacon and let the mixture cool thoroughly.
For the brownies:
8 T salted butter, cut into pieces
6 oz. bittersweet or semisweet chocolate, finely chopped
1/4 cup unsweetened Dutch-process cocoa powder
3 large eggs
1 c. sugar
1 tsp. vanilla extract
1 c. flour
Salted Bacon Caramel
Preheat the oven to 180°C.
Line an 8 inch square pan with two sheets of aluminum foil that covers the bottom and sides of the pan. Melt together the butter and the chocolate, then add the cocoa and whisk until smooth.Add in the eggs, one at a time, sugar, vanilla and finally the flour. Stir only until combined.
Scrape half of the batter into the prepared pan. Then drop about a third of the bacon caramel, evenly spaced, over the brownie batter in the pan. It doesn’t have to cover the whole batter, but should be in splotches. Spread the remaining brownie batter over the top, then drop spoonfuls of the remaining caramel sauce over the top of the brownies and swirl.
Bake for 35 to 45 minutes, but err on the side of underbaking. Remove from the oven and cool completely. The caramel will be pretty gooey still, so you might want to wait to cut these until just prior to serving, and/or store in the refrigerator.
Chocolate Mint Cupcakes
* 1 1/3 cups all-purpose flour
* 1/4 teaspoon baking soda
* 2 teaspoons baking powder
* 3/4 cup unsweetened cocoa powder
* 3/4 cup dark chocolate chips
* 1/8 teaspoon salt
* 3 tablespoons butter, softened
* 1 1/2 cups white sugar
* 2 eggs
* 3/4 teaspoon vanilla extract
* 1 cup milk
* mint chocolates
1. Preheat oven to 175°C. Line the cupcake pan with papercups. Sift together the flour, baking powder, baking soda, cocoa and salt. Set aside.
2. In a large bowl, cream together the butter and sugar until light and fluffy. Add the eggs one at a time, beating well with each addition, then stir in the vanilla. Add the flour mixture alternately with the milk; beat well. Finally, add the chocolate chips.
3. Fill the muffin cups 1/4 full and add a piece of mint chocolate. Then cover it with dough until the form is 3/4 full.
4. Bake for 15 to 17 minutes in the preheated oven. Make the toothpick test to ensure you dont overbake the batch!
As mentioned before, i added a strawberry creamcheese topping this time. All you need is a bit of creamcheese & some strawberry marmalade, whisk it together with a little lemon juice and a tiny bit of white sugar: tadaaaaaa! you're done!