Monday morning nomnomnomnom.
Cadbury Cream Eggs
Ingredients
1/2 cup light corn syrup
1/4 cup butter
1 teaspoon vanilla
1/4 teaspoon salt
3 cups powdered sugar, sifted
4 drops yellow food coloring
2 drops red food coloring
1(12 ounce)bag milk chocolate chips
2 teaspoons vegetable shortening
Directions
1 Combine the corn syrup, butter, vanilla and salt in a large bowl.
2 Beat well with an electric mixer until smooth.
3 Add powdered sugar, a little bit at at time and mix by hand after each addition.
4 Mix until creamy.
5 Remove about 1/3 of the sugar mixture and place in a small bowl.
6 Add the food coloring and mix well.
7 Cover both mixtures and chill for at least 2 hours or until firm.
8 When mixtures are still firm roll a small, marble size from the orange filling.
9 Wrap a small amount of the white filling around the orange.
10 Form into the shape of eggs and place on a lightly greased cookie sheet.
11 Repeat until done and chill for at least 4 hours.
12 Combine the chocolate chips and shortening in a double broiler or ceramic bowl.
13 Melt down and mix well.
14 Take each egg filling and dip into the melted chocolate mixture and return to baking sheet.
15 Repeat and chill again for 2 hours.
16 Repeat the dipping process, chill again and you are good to go!
***
ONOMNOMNOM CHEESECAKE
INGREDIENTS
15 graham crackers, crushed
2 tablespoons butter, melted
4 (8 ounce) packages cream cheese
1 1/2 cups white sugar
3/4 cup milk
4 eggs
1 cup sour cream
1 tablespoon vanilla extract
1/4 cup all-purpose flour
DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C). Grease a 9 inch springform pan.
In a medium bowl, mix graham cracker crumbs with melted butter. Press onto bottom of springform pan.
In a large bowl, mix cream cheese with sugar until smooth. Blend in milk, and then mix in the eggs one at a time, mixing just enough to incorporate. Mix in sour cream, vanilla and flour until smooth. Pour filling into prepared crust.
Bake in preheated oven for 1 hour. Turn the oven off, and let cake cool in oven with the door closed for 5 to 6 hours; this prevents cracking. Chill in refrigerator until serving.
***
Ingredients
1/2 cup light corn syrup
1/4 cup butter
1 teaspoon vanilla
1/4 teaspoon salt
3 cups powdered sugar, sifted
4 drops yellow food coloring
2 drops red food coloring
1(12 ounce)bag milk chocolate chips
2 teaspoons vegetable shortening
Directions
1 Combine the corn syrup, butter, vanilla and salt in a large bowl.
2 Beat well with an electric mixer until smooth.
3 Add powdered sugar, a little bit at at time and mix by hand after each addition.
4 Mix until creamy.
5 Remove about 1/3 of the sugar mixture and place in a small bowl.
6 Add the food coloring and mix well.
7 Cover both mixtures and chill for at least 2 hours or until firm.
8 When mixtures are still firm roll a small, marble size from the orange filling.
9 Wrap a small amount of the white filling around the orange.
10 Form into the shape of eggs and place on a lightly greased cookie sheet.
11 Repeat until done and chill for at least 4 hours.
12 Combine the chocolate chips and shortening in a double broiler or ceramic bowl.
13 Melt down and mix well.
14 Take each egg filling and dip into the melted chocolate mixture and return to baking sheet.
15 Repeat and chill again for 2 hours.
16 Repeat the dipping process, chill again and you are good to go!
***
ONOMNOMNOM CHEESECAKE
INGREDIENTS
15 graham crackers, crushed
2 tablespoons butter, melted
4 (8 ounce) packages cream cheese
1 1/2 cups white sugar
3/4 cup milk
4 eggs
1 cup sour cream
1 tablespoon vanilla extract
1/4 cup all-purpose flour
DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C). Grease a 9 inch springform pan.
In a medium bowl, mix graham cracker crumbs with melted butter. Press onto bottom of springform pan.
In a large bowl, mix cream cheese with sugar until smooth. Blend in milk, and then mix in the eggs one at a time, mixing just enough to incorporate. Mix in sour cream, vanilla and flour until smooth. Pour filling into prepared crust.
Bake in preheated oven for 1 hour. Turn the oven off, and let cake cool in oven with the door closed for 5 to 6 hours; this prevents cracking. Chill in refrigerator until serving.
***