[displaced]

whenever I read this thread, you guys are talking about cake balls and I can't get that chocolate salty balls song from south park out of my head.

[shadha]

ABCDGIRL: Strawberry and chocolate cream puffs

Funny that you made those-- I was gonna make cream puffs with the left over pineapple whipped cream mixture.

And yours look gooood! I love the chocolate on top.

Oh and I bought the Cookies book by Martha....AMAZING


shadha-

[zakk]

OH MY ALLAH, I just found this recipe. crazy

Ultimate Fantasy Deep-Fried Cheesecake Recipe courtesy Paula Deen
Show: Paula's Party
Episode: Cheese Glorious Cheese







Cheesecake:
2 cups graham cracker crumbs
1/4 cup sugar
7 tablespoons butter, melted
3 (8-ounce) packages cream cheese, softened
1 cup sugar
3 eggs
1 (4-ounce) bar white chocolate, melted and cooled slightly
For Deep-Fried Rolls:
Vegetable oil, as needed
1 egg
1 cup milk
30 Oriental spring roll wrappers
1 (4-ounce) bar semisweet chocolate, chopped
Powdered sugar, as needed
8-ounce chocolate sauce in squirt bottle, for garnish
Whipped cream, for garnish
Mint sprigs, for garnish
Spider spatula, optional



Preheat oven to 350 degrees F.
Cheesecake:
In a medium bowl, using a wooden spoon, combine cracker crumbs, 1/4 cup sugar, and melted butter. Press the mixture firmly on bottom, and 1-inch up the sides of a 9-inch springform pan. Bake for 8 minutes until crumbs become slightly golden in color. Using an electric mixer, in a large bowl, combine cream cheese and sugar and blend until fluffy. Beat in eggs, 1 at a time and continue to beat until mixture becomes light, about 3 minutes. Stir in melted chocolate using a rubber spatula. Carefully pour batter into the prepared crust and bake for 45 minutes. Let cool completely on wire rack. Chill for 8 hours before serving. Cut the cheesecake into uniform pieces approximately 3 by 1-inch in size. Do this 30 times.

Deep-Fried Cheesecake Rolls:

Heat vegetable oil in a deep-fryer to 365 degrees F.

Whisk 1 egg with 1 cup milk to make an egg wash. Using a pastry brush, lightly moisten each spring roll wrapper with the egg wash. Blot off excess egg wash with paper towel. Place each piece of cheesecake in the middle of a wrapper and sprinkle with the chopped chocolate. Fold top of wrapper down over the cheesecake, and both sides toward the center. Roll each piece of cheesecake toward you until it is completely rolled up making sure the roll is tightly packed with its edges sealed. Place powdered sugar in a medium bowl. Gently place rolls into the oil and cook until golden brown, for about 2 minutes. Using tongs or a spider, remove the golden-brown rolls from the oil and place each roll in a bowl of powdered sugar and coat well. Place deep-fried rolls on paper towels to cool slightly before serving.
Drizzle with chocolate sauce, top with whipped cream, and garnish with a mint leaf.

[Caramel_Candy]

I'm not surprsied that recipe is by Paula Deen. That woman loves anything deep fried or covered in fat. She puts a WHOLE stick of butter in ONE of her baked potatoes she even fried ice cream once...haha she's crazy.

[sumiyia]

i wonder how that would taste... it sounds good but also very fattening...

[ChotooMotoo]

Originally Posted by sumiyia

i wonder how that would taste... it sounds good but also very fattening...

I think it would be too rich for me. My sis makes some incredibly rich cheesecake. I can hardly eat more than 3-4 bites before I've had enough.

[sumiyia]

Originally Posted by ChotooMotoo

I think it would be too rich for me. My sis makes some incredibly rich cheesecake. I can hardly eat more than 3-4 bites before I've had enough.

yea its like that with me and some cheesecakes as well... i think if i decide to make it, it'd have to be when i go visit the in-laws... they'll devour anything, masha'allah.. no matter how filling or fattening it is

[foozball]

Originally Posted by Asvi

So my attempt at baking cake balls, not so good. I would say the dipping part was really hard, because my cake balls were still moist and my decorating skills didn't help either.

not sure if anyone mentioned this but you have to refrigerate them before dipping.

[Ilikemyscarf]

TTIWWP.

Boo.

[sumiyia]

hi.

anyone know how to make sweetened whipped cream that isn't runny/watery? how long does such whipped cream last before turning watery? thanks.

[moonlightrose]

Originally Posted by Ilikemyscarf

TTIWWP.

Boo.

uhhh say whaat?

[sumiyia]

Originally Posted by sumiyia

hi.

anyone know how to make sweetened whipped cream that isn't runny/watery? how long does such whipped cream last before turning watery? thanks.

halp.

thanks.

[iSHi]

Originally Posted by sumiyia

halp.

thanks.

did u try adding more sugar?! I heard adding some vanilla helps.

[hijabihoodlum]

Originally Posted by sumiyia

halp.

thanks.

i've never had a problem with whipped cream going runny because i make sure to keep it cold for as long as possible. when i make it, i use heavy whipping cream (duh) and beat it by hand until it's as stiff as i want it; if you beat too long though, it becomes butter. anyway, i prefer to use honey to sweeten it over sugar because i like the flavor better. you can get it to be pretty stiff though. if i'm piping it onto a cake, i put it into a ziploc bag and store it in the fridge until im ready to use it.

so yeah- the refrigerator is your friend

[shadha]

hijabihoodlum: i've never had a problem with whipped cream going runny because i make sure to keep it cold for as long as possible.

Exactly.


shadha-