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miércoles, 21 de febrero de 2018
Giveaway! I’m giving away a signed copy of my book along with a pair of plaques that I designed with Ann Clark Cookie Cutters and whole bunch of Wilton decorating and baking supplies! Scroll down to enter. Three winners will be … Continue reading → The post Giveaway! appeared first on SweetAmbs. http://ift.tt/eA8V8J SweetAmbs
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martes, 13 de febrero de 2018
Valentine’s Day Mailbox Cookies on Facebook Live! In case you missed my live tutorial on how to construct this Valentine’s Day cookie mailbox filled with love notes, you can watch the full video here on Domino Sugar and C&H Sugar‘s Facebook page! Scroll down for the box templates. … Continue reading → The post Valentine’s Day Mailbox Cookies on Facebook Live! appeared first on SweetAmbs. http://ift.tt/eA8V8J SweetAmbs
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viernes, 9 de febrero de 2018
Fresh Strawberry Cheesecake Fresh Strawberry Cheesecake is not only delicious but it is a total show stopper! Just sit back and wait for all the oohs and ahhs you are going to get! Valentine’s Day is less than a week away and I’ve been in a Valentine dessert kind of mood. As far as I’m concerned it doesn’t matter what I have for dinner but dessert better be good! This Fresh Strawberry Cheesecake is good! I was doing a little cheesecake experimenting last week and took this beauty to a Super Bowl Party we attended. It was so fun to walk in with this on a plate and listen to the comments! Wow! Yum! Amazing! Not only does it get comments because it is so pretty but whenever I take something to a party there is usually a piece missing and people always comment on it! That’s basically the life of a food blogger. I have to get a picture of the sliced cheesecake before I take it to the party. And of course I have to taste test it too!! I always know it’s a winner though when I go home with a totally empty plate! This cheesecake starts with a base of graham cracker crumbs and pecans. I love the crunch and flavor that the pecans gives the crust. Next comes the cheescake layer and then that is topped with a sour cream layer. I love the little bit of tang that it gives to the sweet cheesecake. I know there are people who are afraid to make cheesecake because they worry about it cracking on top. Well, the best part about this cheesecake is it doesn’t matter! That sour cream layer hides any cracks there may be! The crowning glory of this cheesecake though is the fresh strawberry top. It’s nice if your strawberries can all be about the same size but when you buy the container full at the store they just don’t come all the same size. I was tempted to pick through them at the store and switch out some of the strawberries to get them the same size but I didn’t think the produce guy would appreciate that! It looks so pretty just like this but a topping of raspberry jam thickened with cornstarch makes it even better. Yes, I used raspberry jam, not strawberry. This is my favorite raspberry jam. Just pour the glaze over the top making sure it gets in between the strawberries. I like to let it run down the sides too, I love the way it looks even if it is a little messy! This Fresh Strawberry Cheesecake is the perfect way to show your love this Valentine’s Day but be sure and grab yourself a piece before it disappears! Some of my other favorite recipes for Valentines day are: White Chocolate Raspberry Cheesecake, Red Raspberry Pavlova and Chocolate Lava CupCakes My favorite kitchen items I used to make FRESH STRAWBERRY CHEESECAKE: SPRINGFORM PAN – this one is 10” but I also have 8 and 9”. I use them for cheesecake as well as lots of other things. STRAWBERRY HULLER – I love this thing. It is the quickest and easiest way to hull a strawberry. MINI FOOD PROCESSOR – this is the perfect thing for making graham cracker crumbs, chopping up nuts and all those small jobs that you don’t need a full size food processor for. I use this baby a lot! Fresh Raspberry Cheesecake Fresh Strawberry Cheesecake is not only delicious but it is a total show stopper! Just sit back and wait for all the oohs and ahhs you are going to get! Crust 3/4 cup pecans, chopped 3/4 cup graham cracker crumbs 3 Tbsp butter, melted Cheesecake Layer 4 8 oz pkgs cream cheese, softened 1 1/2 cups sugar 1 Tbsp lemon zest 2 tsp vanilla extract Sour Cream Layer 2 cups sour cream 1/4 cup sugar 1 tsp vanilla Strawberry Glaze 4 cups strawberries, hulled 1 13 oz jar of raspberry jam 1 Tbsp cornstarch 1 Tbsp Orange juice concentrate 1/4 cup water Crust Preheat oven to 350 degrees F. In a bowl, combine pecans, graham cracker crumbs and butter. Mix and then press into bottom of 10 inch springform pan. Cheesecake Filling Beat together cream cheese until smooth. Add in eggs, sugar, lemon juice and vanilla. Beat until combined. Spoon filling over crust into pan and bake for 40-45 minutes. Don’t worry if it cracks in the middle! Remove from oven and cool at room temperature for 15 minutes. Leave oven on. Sour Cream Layer Mix together sour cream, sugar and vanilla and blend together. Spoon topping over cake after cake has cooled for 15 minutes. Pour into the middle and extend to within 1/2 inch of edge. Leave part of the cheesecake layer showing. Return to oven and bake for an additional 5-7 minutes. Cool and then refrigerate for at least 24 hours or up to 3 days. Strawberry Glaze Add cornstarch into a few Tablespoons of the jelly in a saucepan. Then add in remaining jelly, OJ concentrate and water. Stir over medium heat until thickened and clear. Cool until lukewarm. With a sharp knife, loosen cheesecake from edge of pan and remove springform. Arrange hulled strawberries onto of cheesecake. Spoon glaze over the berries, allow some of it to drip down the sides of cake. Refrigerate until ready to serve. Author information Leigh Anne Hi – I’m Leigh Anne! Food, family and friends are three of my favorite things. I love sharing easy, delicious recipes and entertaining ideas that everyone will love. When she started her blog, Your Homebased Mom, over 9 years ago she had no idea that it would one day house over 2,400 recipes and ideas! . | Facebook | Google+ | Pinterest | Continue reading Fresh Strawberry Cheesecake. This post is from your homebased mom. If you are not reading it from our feed, it has been STOLEN. Please contact Leigh Anne to let us know. Enjoy the posts.
Fresh Strawberry Cheesecake is not only delicious but it is a total show stopper! Just sit back and wait for all the oohs and ahhs you are going to get!
Valentine’s Day is less than a week away and I’ve been in a Valentine dessert kind of mood. As far as I’m concerned it doesn’t matter what I have for dinner but dessert better be good! This Fresh Strawberry Cheesecake is good! I was doing a little cheesecake experimenting last week and took this beauty to a Super Bowl Party we attended. It was so fun to walk in with this on a plate and listen to the comments! Wow! Yum! Amazing!
Not only does it get comments because it is so pretty but whenever I take something to a party there is usually a piece missing and people always comment on it! That’s basically the life of a food blogger. I have to get a picture of the sliced cheesecake before I take it to the party. And of course I have to taste test it too!!
I always know it’s a winner though when I go home with a totally empty plate!
This cheesecake starts with a base of graham cracker crumbs and pecans. I love the crunch and flavor that the pecans gives the crust.
Next comes the cheescake layer and then that is topped with a sour cream layer. I love the little bit of tang that it gives to the sweet cheesecake.
I know there are people who are afraid to make cheesecake because they worry about it cracking on top. Well, the best part about this cheesecake is it doesn’t matter! That sour cream layer hides any cracks there may be! The crowning glory of this cheesecake though is the fresh strawberry top. It’s nice if your strawberries can all be about the same size but when you buy the container full at the store they just don’t come all the same size. I was tempted to pick through them at the store and switch out some of the strawberries to get them the same size but I didn’t think the produce guy would appreciate that!
It looks so pretty just like this but a topping of raspberry jam thickened with cornstarch makes it even better. Yes, I used raspberry jam, not strawberry. This is my favorite raspberry jam.
Just pour the glaze over the top making sure it gets in between the strawberries. I like to let it run down the sides too, I love the way it looks even if it is a little messy!
This Fresh Strawberry Cheesecake is the perfect way to show your love this Valentine’s Day but be sure and grab yourself a piece before it disappears!
Some of my other favorite recipes for Valentines day are: White Chocolate Raspberry Cheesecake, Red Raspberry Pavlova and Chocolate Lava CupCakes
My favorite kitchen items I used to make FRESH STRAWBERRY CHEESECAKE:
SPRINGFORM PAN – this one is 10” but I also have 8 and 9”. I use them for cheesecake as well as lots of other things.
STRAWBERRY HULLER – I love this thing. It is the quickest and easiest way to hull a strawberry.
MINI FOOD PROCESSOR – this is the perfect thing for making graham cracker crumbs, chopping up nuts and all those small jobs that you don’t need a full size food processor for. I use this baby a lot!
Fresh Raspberry Cheesecake
Fresh Strawberry Cheesecake is not only delicious but it is a total show stopper! Just sit back and wait for all the oohs and ahhs you are going to get!
Crust
- 3/4 cup pecans, chopped
- 3/4 cup graham cracker crumbs
- 3 Tbsp butter, melted
Cheesecake Layer
- 4 8 oz pkgs cream cheese, softened
- 1 1/2 cups sugar
- 1 Tbsp lemon zest
- 2 tsp vanilla extract
Sour Cream Layer
- 2 cups sour cream
- 1/4 cup sugar
- 1 tsp vanilla
Strawberry Glaze
- 4 cups strawberries, hulled
- 1 13 oz jar of raspberry jam
- 1 Tbsp cornstarch
- 1 Tbsp Orange juice concentrate
- 1/4 cup water
Crust
-
Preheat oven to 350 degrees F.
-
In a bowl, combine pecans, graham cracker crumbs and butter. Mix and then press into bottom of 10 inch springform pan.
Cheesecake Filling
-
Beat together cream cheese until smooth. Add in eggs, sugar, lemon juice and vanilla. Beat until combined.
-
Spoon filling over crust into pan and bake for 40-45 minutes. Don’t worry if it cracks in the middle! Remove from oven and cool at room temperature for 15 minutes. Leave oven on.
Sour Cream Layer
-
Mix together sour cream, sugar and vanilla and blend together. Spoon topping over cake after cake has cooled for 15 minutes. Pour into the middle and extend to within 1/2 inch of edge. Leave part of the cheesecake layer showing. Return to oven and bake for an additional 5-7 minutes. Cool and then refrigerate for at least 24 hours or up to 3 days.
Strawberry Glaze
-
Add cornstarch into a few Tablespoons of the jelly in a saucepan. Then add in remaining jelly, OJ concentrate and water. Stir over medium heat until thickened and clear. Cool until lukewarm.
-
With a sharp knife, loosen cheesecake from edge of pan and remove springform. Arrange hulled strawberries onto of cheesecake. Spoon glaze over the berries, allow some of it to drip down the sides of cake. Refrigerate until ready to serve.
Author information
Continue reading Fresh Strawberry Cheesecake.
This post is from your homebased mom. If you are not reading it from our feed, it has been STOLEN. Please contact Leigh Anne to let us know. Enjoy the posts.
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miércoles, 7 de febrero de 2018
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sábado, 3 de febrero de 2018
White Chocolate Raspberry Tart White Chocolate Raspberry Tart is a perfect flavor combo. It is easy and delicious and the perfect way to show someone you care on Valentine’s Day. This post is sponsored by Albertsons and Safeway but all opinions are my own. One of my favorite flavor combinations is white chocolate and raspberries. The first time I was introduced to this combination was when I was in the hospital following the birth of my fourth child and my sweet friend April came to visit me. She brought a darling gift for the baby but for me she brought a bar of white chocolate and a basket of fresh Oregon raspberries (it was July). It was amazing and I sat there in bed and ate every bit of it all by myself! This white chocolate raspberry tart is the perfect way to enjoy my favorite flavor combination and celebrate those you love this Valentine’s Day. Celebrating doesn’t have to be a lot of work and be expensive. By serving an easy and delicious dessert like this White Chocolate Raspberry Tart and adding some pretty flowers to the table you have a celebration! I used to be one of those people who thought I had to do a big elaborate meal for every holiday that came along. In my older and wiser years, I’ve learned how to simplify and that with a few simple touches you can turn an ordinary dinner into something special. It’s easy to take a simple, regular weeknight meal and turn it into a celebration by adding flowers. With a quick trip to the floral department of your local Albertsons or Safeway store you will be ready to celebrate. I love their pre-arranged, ready to go debi lilly designTM floral bouquets. debi lilly design is carried exclusively at the Albertsons and Safeway family of stores. I picked up this beautiful hydrangea bouquet at my local Safeway. The flowers were beautiful and fresh and they lasted a long time! You will be able to tell it’s a debi lilly design bouquet by the name on the wrapping. The debi lilly design collection offers beautiful bouquets that are ready to “chop & drop” – these bouquets are prearranged, so just simply cut the stems to length, and drop them right into a beautiful debi lilly design vase, and you’re set. Of course, don’t forget to add water. Lucky for you the debi lilly design collection offers an amazing selection of containers too. I’m totally in love with this striped ceramic pitcher. It is perfect for Valentine’s Day plus I can use it all year long. I’m sharing all my tips and tricks for working with flowers in the video below. So you’ve got your flowers and now all you need is a delicious dessert and your Valentine’s Day celebration will be complete. Not only is this white chocolate raspberry tart pretty but it is delicious too. This recipe was given to me years ago by my dear friend Deb. She’s an amazing cook and she knew I’d love it too. You start with a buttery crust. After baking the tart shell, fill it with fresh raspberries. Then pour the melted white chocolate mixture over the raspberries and refrigerate for several hours or overnight to allow the chocolate to set up. It will not get hard but will be perfectly smooth and soft. When you are ready to serve, grab a pretty plate or cake stand, pop it out of the tart pan and you are ready to go. Just be sure and add some pretty flowers too. Don’t wait for a holiday though to visit the floral department of your local Albertsons or Safeway store. I am a firm supporter of buying yourself flowers and always having fresh flowers in the house. Couldn’t be easier thanks to Albertsons The debi lilly design products are available in my area exclusively at my local Safeway and Albertsons. You can also find them at all Albertsons Companies family of stores, including ACME Markets, Jewel-Osco, Vons, Pavilions, Randalls, Shaw’s, Star Market, United Express, United and Carrs/Safeway. Be sure and visit Albertsons.com and Safeway.com to find a store near you to help turn your regular meal into a celebration. Some other recipes with my favorite flavor combo of white chocolate and raspberry include these yummy Raspberry White Chocolate Bars, Raspberry White Chocolate Cookies, and White Chocolate Raspberry Bundt Cakes. White Chocolate Raspberry Tart Crust: 1 1/2 cups flour 1/4 cup sugar 1/2 cup 1 stick unsalted butter, chilled and cut into pieces 1 egg yolk 1 Tbsp. whipping cream 2 Tbsp. ice water Filling: 10 ounces white chocolate 1/2 cup hot whipping cream (but do not boil, or it will curdle) 1/4 cup 1/2 stick unsalted butter, at room temperature 2 cups fresh raspberries For crust: Mix flour and sugar. Cut in the butter until mixture resembles coarse meal. Beat together the egg yolk and whipping cream and pour over flour mixture. Stir dough, adding just enough of the water to make a dough. Form a ball and flatten into a disk. Wrap in plastic and refrigerate 30 minutes. On a lightly floured surface, roll out dough into a 1/8 inch thick round. Transfer to a 9 inch tart pan with removable bottom. Fit dough into bottom and up sides of pan. Prick crust all over and cover edges with foil (remove during last 5 minutes of baking) Bake crust in oven preheated to 350 degrees for 30 minutes, or until golden brown. Cool completely on wire rack. For filling: Melt chocolate in the top of a double boiler over simmering water, stirring until smooth. Mix in cream and butter. Remove from water. Sprinkle raspberries over bottom of prepared crust, saving a few berries for garnish. Pour filling over berries and refrigerate until firm, about 1 hour (This can be prepared 1 day ahead and refrigerated, but allow tart to stand at room temperature one hour before serving). Author information Leigh Anne Hi – I’m Leigh Anne! Food, family and friends are three of my favorite things. I love sharing easy, delicious recipes and entertaining ideas that everyone will love. When she started her blog, Your Homebased Mom, over 9 years ago she had no idea that it would one day house over 2,400 recipes and ideas! . | Facebook | Google+ | Pinterest | Continue reading White Chocolate Raspberry Tart. This post is from your homebased mom. If you are not reading it from our feed, it has been STOLEN. Please contact Leigh Anne to let us know. Enjoy the posts.
White Chocolate Raspberry Tart is a perfect flavor combo. It is easy and delicious and the perfect way to show someone you care on Valentine’s Day.
This post is sponsored by Albertsons and Safeway but all opinions are my own.
One of my favorite flavor combinations is white chocolate and raspberries.
The first time I was introduced to this combination was when I was in the hospital following the birth of my fourth child and my sweet friend April came to visit me. She brought a darling gift for the baby but for me she brought a bar of white chocolate and a basket of fresh Oregon raspberries (it was July). It was amazing and I sat there in bed and ate every bit of it all by myself!
This white chocolate raspberry tart is the perfect way to enjoy my favorite flavor combination and celebrate those you love this Valentine’s Day. Celebrating doesn’t have to be a lot of work and be expensive. By serving an easy and delicious dessert like this White Chocolate Raspberry Tart and adding some pretty flowers to the table you have a celebration!
I used to be one of those people who thought I had to do a big elaborate meal for every holiday that came along. In my older and wiser years, I’ve learned how to simplify and that with a few simple touches you can turn an ordinary dinner into something special.
It’s easy to take a simple, regular weeknight meal and turn it into a celebration by adding flowers. With a quick trip to the floral department of your local Albertsons or Safeway store you will be ready to celebrate. I love their pre-arranged, ready to go debi lilly designTM floral bouquets. debi lilly design is carried exclusively at the Albertsons and Safeway family of stores. I picked up this beautiful hydrangea bouquet at my local Safeway. The flowers were beautiful and fresh and they lasted a long time!
You will be able to tell it’s a debi lilly design bouquet by the name on the wrapping.
The debi lilly design collection offers beautiful bouquets that are ready to “chop & drop” – these bouquets are prearranged, so just simply cut the stems to length, and drop them right into a beautiful debi lilly design vase, and you’re set. Of course, don’t forget to add water.
Lucky for you the debi lilly design collection offers an amazing selection of containers too. I’m totally in love with this striped ceramic pitcher. It is perfect for Valentine’s Day plus I can use it all year long.
I’m sharing all my tips and tricks for working with flowers in the video below.
So you’ve got your flowers and now all you need is a delicious dessert and your Valentine’s Day celebration will be complete. Not only is this white chocolate raspberry tart pretty but it is delicious too. This recipe was given to me years ago by my dear friend Deb. She’s an amazing cook and she knew I’d love it too.
You start with a buttery crust.
After baking the tart shell, fill it with fresh raspberries.
Then pour the melted white chocolate mixture over the raspberries and refrigerate for several hours or overnight to allow the chocolate to set up. It will not get hard but will be perfectly smooth and soft.
When you are ready to serve, grab a pretty plate or cake stand, pop it out of the tart pan and you are ready to go. Just be sure and add some pretty flowers too.
Don’t wait for a holiday though to visit the floral department of your local Albertsons or Safeway store. I am a firm supporter of buying yourself flowers and always having fresh flowers in the house. Couldn’t be easier thanks to Albertsons
The debi lilly design products are available in my area exclusively at my local Safeway and Albertsons. You can also find them at all Albertsons Companies family of stores, including ACME Markets, Jewel-Osco, Vons, Pavilions, Randalls, Shaw’s, Star Market, United Express, United and Carrs/Safeway.
Be sure and visit Albertsons.com and Safeway.com to find a store near you to help turn your regular meal into a celebration.
Some other recipes with my favorite flavor combo of white chocolate and raspberry include these yummy Raspberry White Chocolate Bars, Raspberry White Chocolate Cookies, and White Chocolate Raspberry Bundt Cakes.
White Chocolate Raspberry Tart
Crust:
- 1 1/2 cups flour
- 1/4 cup sugar
- 1/2 cup 1 stick unsalted butter, chilled and cut into pieces
- 1 egg yolk
- 1 Tbsp. whipping cream
- 2 Tbsp. ice water
Filling:
- 10 ounces white chocolate
- 1/2 cup hot whipping cream (but do not boil, or it will curdle)
- 1/4 cup 1/2 stick unsalted butter, at room temperature
- 2 cups fresh raspberries
For crust:
- Mix flour and sugar.
- Cut in the butter until mixture resembles coarse meal.
- Beat together the egg yolk and whipping cream and pour over flour mixture.
- Stir dough, adding just enough of the water to make a dough.
- Form a ball and flatten into a disk.
- Wrap in plastic and refrigerate 30 minutes.
- On a lightly floured surface, roll out dough into a 1/8 inch thick round.
- Transfer to a 9 inch tart pan with removable bottom.
- Fit dough into bottom and up sides of pan.
- Prick crust all over and cover edges with foil (remove during last 5 minutes of baking)
- Bake crust in oven preheated to 350 degrees for 30 minutes, or until golden brown.
- Cool completely on wire rack.
For filling:
- Melt chocolate in the top of a double boiler over simmering water, stirring until smooth.
- Mix in cream and butter.
- Remove from water.
- Sprinkle raspberries over bottom of prepared crust, saving a few berries for garnish.
- Pour filling over berries and refrigerate until firm, about 1 hour
- (This can be prepared 1 day ahead and refrigerated, but allow tart to stand at room temperature one hour before serving).
Author information
Continue reading White Chocolate Raspberry Tart.
This post is from your homebased mom. If you are not reading it from our feed, it has been STOLEN. Please contact Leigh Anne to let us know. Enjoy the posts.
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viernes, 2 de febrero de 2018
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