[farah]

Originally Posted by Sugarberry

I dunno if i wanna have my bakery with you anymore

remember the cheesecake you destroyed? yep.

[sumiyia]

today i made this... mine looked exactly like the picture... soooo good!:



Philadelphia Chocolate Vanilla Swirl Cheesecake

Prep Time: 15 minutes plus refrigeration

Bake: 40 minutes

* 20 OREO chocolate Sandwich Cookies, crushed (about 2 cups)
* 3 Tbsp. butter, melted
* 4 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
* 1 cup sugar
* 1 tsp. vanilla
* 1 cup BREAKSTONE'S or KNUDSEN sour cream
* 4 eggs
* 6 squares BAKER'S Semi-Sweet Baking Chocolate, melted, cooled

PREHEAT oven to 325F. Line 13X9 inch baking pan with foil, with ends of foil extending over sides of pan. Mix cookie crumbs & butter; press firmly onto bottom of prepared pan. Bake 10 min.

BEAT cream cheese, sugar & vanilla in large bowl with electric mixer on medium speed until well blended. Add sour cream; mix well. Add eggs, one at a time, beating on low speed after each addition just until blended. Remove 1 cup of the batter, set aside. Stir melted chocolate into remaining batter in large bowl; pour over crust. Top with spoonfuls of remaining 1 cup plain butter; cut through batters with knife several times for swirling effect.

BAKE 40 min. or until center is almost set. Cool. Refrigerate at least 4 hours or overnight. Use foil handles to lift cheesecake from pan before cutting to serve. Store any leftover cheesecake in refrigerator.

Makes 16 servings, one piece each.

[foozball]

Originally Posted by farah

remember the cheesecake you destroyed? yep.

buuuurrrnn. no pun intended.




(it's OK adi. i burn too farah can bake; we'll eat.)

[Sugarberry]

Originally Posted by farah

remember the cheesecake you destroyed? yep.

oh you mean the cheesecake you destroyed ...yeah i remeber that.

[hijabihoodlum]

i just made two big batches of pizza dough from two difference recipes, one calling for fast acting yeast (which i had and i was trying to make that batch in a hurry, so i thought it would be a good idea). ok but apparently fast acting yeast didnt get the memo that states that yeast are supposed to slow down when put in a refrigerator? i've had to tame that ball of dough 3 times now and i finally just stuck it in the freezer because it's out of control! ive used fast acting yeast before but i never knew that it was this crazy. normal yeast stops expanding (or expands much much slower) when you put it in the fridge. but this is nuts. just an fyi for any bread bakers.

[iTz_NoT_Me_iTzZu]

Originally Posted by hijabihoodlum

i just made two big batches of pizza dough from two difference recipes, one calling for fast acting yeast (which i had and i was trying to make that batch in a hurry, so i thought it would be a good idea). ok but apparently fast acting yeast didnt get the memo that states that yeast are supposed to slow down when put in a refrigerator? i've had to tame that ball of dough 3 times now and i finally just stuck it in the freezer because it's out of control! ive used fast acting yeast before but i never knew that it was this crazy. normal yeast stops expanding (or expands much much slower) when you put it in the fridge. but this is nuts. just an fyi for any bread bakers.

haha that happened to me before, I love rapid rise.


Right now I'm making rye onion bread

I really wanted onion bread and we only had rye flour sooo I'll let you guys know how that goes...

[wheelworks]

Originally Posted by sumiyia

today i made this... mine looked exactly like the picture... soooo good!:



Philadelphia Chocolate Vanilla Swirl Cheesecake

Prep Time: 15 minutes plus refrigeration

Bake: 40 minutes

* 20 OREO chocolate Sandwich Cookies, crushed (about 2 cups)
* 3 Tbsp. butter, melted
* 4 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
* 1 cup sugar
* 1 tsp. vanilla
* 1 cup BREAKSTONE'S or KNUDSEN sour cream
* 4 eggs
* 6 squares BAKER'S Semi-Sweet Baking Chocolate, melted, cooled

PREHEAT oven to 325F. Line 13X9 inch baking pan with foil, with ends of foil extending over sides of pan. Mix cookie crumbs & butter; press firmly onto bottom of prepared pan. Bake 10 min.

BEAT cream cheese, sugar & vanilla in large bowl with electric mixer on medium speed until well blended. Add sour cream; mix well. Add eggs, one at a time, beating on low speed after each addition just until blended. Remove 1 cup of the batter, set aside. Stir melted chocolate into remaining batter in large bowl; pour over crust. Top with spoonfuls of remaining 1 cup plain butter; cut through batters with knife several times for swirling effect.

BAKE 40 min. or until center is almost set. Cool. Refrigerate at least 4 hours or overnight. Use foil handles to lift cheesecake from pan before cutting to serve. Store any leftover cheesecake in refrigerator.

Makes 16 servings, one piece each.

Oh good. When they make a rail from the BayArea to LA, I'll come over to sample some

[sumiyia]

there goes all my diet and exercise ::jiggle jiggle::

[iSHi]

Originally Posted by sumiyia

there goes all my diet and exercise ::jiggle jiggle::

I think I just drooled.

[hijabihoodlum]

Originally Posted by iSHi

I think I just drooled.

ew, haha


i wish cakes cooled faster.

[raatkirani2005]

All you cheesecake makers out there, just what is the trick to prevent the cheesecake from getting huge cracks across the top?

[farah]

Originally Posted by raatkirani2005

All you cheesecake makers out there, just what is the trick to prevent the cheesecake from getting huge cracks across the top?

sloooow cooling process. water bath DEFINITELY helps -- wrap your cheescake tin in aluminum foil and set in a deep pan with about an inch of water in it. put that whole thing into the oven. when yoru cook time is done, turn the oven off but leave the door cracked open a little bit for another hour or so (depending on your recipe). then let it cool down to room temperature before putting it overnight int he fridge.

if, despite the water bath, it STILL cracks, a good trick is to put a thin layer of sour cream across the top and put it back in the oven to melt the sour cream. voila! instant amazing top.

[displaced]

Originally Posted by farah

sloooow cooling process. water bath DEFINITELY helps -- wrap your cheescake tin in aluminum foil and set in a deep pan with about an inch of water in it. put that whole thing into the oven. when yoru cook time is done, turn the oven off but leave the door cracked open a little bit for another hour or so (depending on your recipe). then let it cool down to room temperature before putting it overnight int he fridge.

if, despite the water bath, it STILL cracks, a good trick is to put a thin layer of sour cream across the top and put it back in the oven to melt the sour cream. voila! instant amazing top.

works like a charm.

[iSHi]

has anyone used cake batter for brownies?! Maybe not the bater but the box cake thats says cake, has anyone made brownies instead?!

I really shouldn't be baking at midnight.

[Asvi]

Yea i dont bake often and i have a silly question.
Can a person make cookies with store bought chewy fudge mix????????? if so, what additional ingredients i need to add if any needs to be added?? cuz usually its 1 egg, 1/4 cup water and 1/4 oil. do i need to add all purpose flour or/and butter to the mix??