Thursday, November 27, 2008
Ok! I just made these for Thanksgiving cause my family its coming over and they really enjoy these. I made them pink instead of orange because of my niece...She is a cutie and she loves pink. These are the famous cake balls that we see everywhere now. Thanks for looking and Happy Thanksgiving everybody!
Tuesday, November 25, 2008
FAMOUS PUMPKIN CHEESECAKE
With Thanksgiving coming, people already start asking about my famous pumpkin pie. I alwasy make around 5 or 6 every year, just for my family. Here is the recipe if you guys want give it a try. I got this one from www.kraftfoods.com.
PREHEAT oven to 350°F if using a silver 9-inch springform pan (or to 325°F if using a dark nonstick springform pan). Mix graham cracker crumbs, 1/3 cup of the sugar, almonds and margarine until well blended. Press firmly onto bottom and 2 inches up side of pan; set aside.
BEAT cream cheese and remaining 2/3 cup sugar in large bowl with electric mixer on medium speed until well blended. Add pumpkin, sour cream and spice; mix well. Add eggs, 1 at a time, beating on low speed after each addition just until blended. Pour into crust.
BAKE 1 hour. Turn off oven. Open door slightly; let cheesecake stand in oven 30 minutes.
PREHEAT broiler. Spread Almond Crunch Topping over warm cheesecake. Broil 6 inches from heat for 2 minutes or until golden brown. Run small knife or spatula around rim of pan to loosen cake; cool before removing rim of pan. Refrigerate at least 4 hours before serving. Store leftover cheesecake in refrigerator.
1-2/3 cups HONEY MAID Graham Cracker Crumbs
1 cup sugar, divided
1/4 cup PLANTERS Sliced Almonds, chopped
5 Tbsp. margarine or butter, melted
3 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
1 cup solid pack canned pumpkin
1/2 cup BREAKSTONE'S or KNUDSEN Sour Cream
2 tsp. pumpkin pie spice
4 eggs
1 cup sugar, divided
1/4 cup PLANTERS Sliced Almonds, chopped
5 Tbsp. margarine or butter, melted
3 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
1 cup solid pack canned pumpkin
1/2 cup BREAKSTONE'S or KNUDSEN Sour Cream
2 tsp. pumpkin pie spice
4 eggs
PREHEAT oven to 350°F if using a silver 9-inch springform pan (or to 325°F if using a dark nonstick springform pan). Mix graham cracker crumbs, 1/3 cup of the sugar, almonds and margarine until well blended. Press firmly onto bottom and 2 inches up side of pan; set aside.
BEAT cream cheese and remaining 2/3 cup sugar in large bowl with electric mixer on medium speed until well blended. Add pumpkin, sour cream and spice; mix well. Add eggs, 1 at a time, beating on low speed after each addition just until blended. Pour into crust.
BAKE 1 hour. Turn off oven. Open door slightly; let cheesecake stand in oven 30 minutes.
PREHEAT broiler. Spread Almond Crunch Topping over warm cheesecake. Broil 6 inches from heat for 2 minutes or until golden brown. Run small knife or spatula around rim of pan to loosen cake; cool before removing rim of pan. Refrigerate at least 4 hours before serving. Store leftover cheesecake in refrigerator.
Monday, November 24, 2008
Sunday, November 23, 2008
Carnival /Circus Cake
Thursday, November 20, 2008
Chocolate BomBom
Sunday, November 16, 2008
Birthday Cake
Saturday, November 15, 2008
Very Good Cake
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