Place chopped chocolate in a heatproof bowl; set aside.
Combine heavy cream, milk, and cocoa powder in a medium saucepan over medium heat. Whisk until cocoa is dissolved and the mixture comes to a simmer. Remove from heat and pour over chocolate. Let it stand for 2-3 minutes. Whisk until smooth, stirring in vanilla. Pour through a fine-mesh strainer in case the cocoa powder was clumpy.
Divide mixture evenly among the molds and place in the freezer. Freeze for at least 4 hours or until solid.
Preheat oven to 350°F. Spray your cheesecake pan with cooking spray. Set aside.
Make the crust. Pour graham cracker crumbs and sugar over melted butter. Stir until all the crumbs are coated. Divide between the mini cheesecake bottoms, placing about a tablespoon in each and pressing into the bottom. Place in the oven for 5 minutes (or for a full size cheesecake about 12 minutes) or until set. Remove from oven; reduce oven temperature to 325°F.
Make the cheesecake. Melt chocolate in the microwave for about 1 minute, stopping every 20 seconds to stir. Once it’s partially melted, stir until completely melty and smooth. Set aside.
Beat cream cheese, sugar, and salt in a large bowl using an electric mixer. With the mixer on, slowly add the heavy cream and mix until just blended. Add melted chocolate, vanilla, and eggs 1 at a time, blending and scraping down the sides after each addition until smooth. Divide batter amongst mini cheesecakes cups filling 3/4 of the way to the top; you may have some extra, but don’t over-fill.
For minis, bake until puffy and barely wobbly, 16-22 minutes. (For a large cheesecake bake for about 55 minutes, or until the outer edge is slightly puffed and the cake is barely set in the center.)
Remove from the oven. (For a large cheesecake, run a sharp knife around the edge to loosen.) Chill uncovered until cold, 8 hours or over night for a large, and about 3-4 hours for minis. When chilled remove from pan and set aside to top with marshmallow. These can be made up to two days ahead. Keep chilled!
Using a large heat-proof bowl, mix the egg whites, sugar, corn syrup and salt until combined. Set over a pot of simmering water (double boiler -style) and whisk until the sugar is dissolved and the mixture is hot, about 3-6 minutes. (Be careful not to heat too long since egg white are involved and they might want to scramble, and that’d be gross.)
Remove from heat and beat 5-7 minutes, or until frosting is cool and stiff peaks form. Beat in vanilla. Pipe onto mini cheesecakes (or your one large cheesecake). Toast with a kitchen torch. Enjoy!
Preheat your oven to 350°F. Lightly grease a 9″ square pan and line with a rectangle of parchment paper so that it lines the bottom and overlaps two opposite edges. Grease parchment paper.
Place the white chocolate, butter, and sugar in a heatproof bowl over a pot of simmering water, until the chocolate softens, but doesn’t melt completely. Once the butter is melted remove from heat and stir in the vanilla, cinnamon, and salt. Stir until white chocolate is melted. When the mixture is lukewarm. Beat in the eggs.
Mix the flour and baking powder into the wet ingredients. Stir in 3/4 cup of the chocolate chips and spoon the batter into the prepared pan, sprinkling with the remaining chocolate chips.
Bake for 25-35 minutes (depending on if you maybe used an 8″ pan instead like me), until they’re light golden and the edges are pulling away from the sides of the pan. Cool completely before cutting. Lift out of the pan using the parchment paper and place on a cutting board. Cut into bites!
Slice the log of goat cheese into 12 rounds. If they break apart form them into nice rounds. Pop them in the freezer for about 15 minutes to help keep them firm for frying.
In a small dish, combine panko and salt. In another small dish whisk the egg with the water. In another dish measure out the flour.
Remove the goat cheese from the freezer and dredge in the flour, dip in the egg, then coat with the panko. Press the rounds slightly to make sure the crumbs adhere well and set them aside while you assemble the salads.
Tear the spinach and divide between four plates. Arrange the strawberries on top of the spinach and sprinkle with almonds. Set aside.
In a large skillet, heat the vegetable oil over medium-high heat. Add the cheese rounds in a single layer and fry until light golden-brown on the first side, about 2 minutes. Being careful not to break the crust, turn the rounds over and fry for another 2 minutes. Transfer to a paper towel lined plate to blot excess oil. Arrange three rounds over each salad. Drizzle with the light vinaigrette of your choice and serve immediately.
Puree peaches, water, sugar, lemon juice, spices, almond extract, and salt in a blender; adding more sugar to taste. Press through a fine mesh strainer and transfer to an 8-inch square baking dish. Freeze for 2 1/2 hours, scraping with a fork every hour (mixture should be icy and fluffy).
Serve immediately topped with whipped cream.
Cook your noodles; drain and rinse with cold water. Set aside. Preheat oven to 350°F. Spray a 1 quart casserole dish with cooking spray.
Using the same pan, on a low heat, melt the butter. Add flour and stir until combined. Stir in milk. When thickened add the sour cream, parmesan salt, pepper, and spices.
When blended and thickened a bit more, add the cheddar. Turn the burner off and stir until all of the cheese is melted. Add the noodles to the pan and stir until until evenly distributed. Taste it and see if you want to add any more spice.
Pour mac and cheese into the prepared dish. In a small bowl drizzle olive oil over panko. Toss to coat the crumbs. Sprinkle the bread crumbs over the cheesy goodness and bake for 30-45 minutes or until bubbly and starting to get crunchy and golden on top.
Preheat your oven to 350°F. Cut two 16-inch pieces of foil and line an 8-inch square pan, allowing excess to hang over the sides. Spray with nonstick cooking spray.
Crush graham crackers in a sandwich bag with a rolling pin or in a food processor. Melt 4 tablespoons of butter and pour over the graham cracker crumbs. Stir in 1 tablespoon of sugar, and 1/4 teaspoon salt. Stir until all of the crumbs are moistened. Press into the bottom of the prepared pan.
Melt the chocolate and remaining 8 tablespoons of butter, in your microwave, stopping to stir every 20 seconds. It takes about a minute to melt it all. Transfer to a larger bowl and stir for about 5 minutes, or until a little bit cooler.
Mix in remaining 1/2 cup sugar, eggs, espresso powder, vanilla, and 1/4 teaspoon salt. Add the flour and baking powder and mix until smooth.
Pour batter over the graham cracker crust in the prepared pan. Bake for 25-35 minutes, until a toothpick inserted in the center comes out with moist crumbs attached. Transfer to a cooling rack and top with marshmallows.
Adjust the oven rack to the upper third position and heat broiler. Broil until marshmallows are golden brown, 1 to 3 minutes. Cool in pan 1 hour. Using foil, transfer directly to wire rack and let cool completely, at least 1 more hour. Cut into 2-inch squares and serve. It works best to use a sharp knife sprayed with cooking spray because those marshmallows can be sticky jerks.
Preheat your oven to 350°F. Butter a 10-inch pie pan or 9-10 inch spring-form pan. Sift flour, baking powder, and salt into a medium bowl.
In another bowl, using an electric mixer, cream together the butter and 1 cup of sugar on medium-high until pale and fluffy, about 3 minutes. Reduce speed to medium-low and mix in the egg, milk, and almond extract. Reduce speed to low; gradually mix in flour mixture. Transfer batter to the prepared pie pan or spring-form pan. Press strawberries into the batter, grouping them close together. Sprinkle remaining tablespoon of sugar over the berries.
Bake cake 10 minutes. Reduce oven temperature to 325° and bake until it’s golden brown and firm to the touch, 50-55 minutes. Let cool in the pan on a wire rack.
When cooled completely, cut into wedges and serve. Cake can be stored at room temperature, loosely covered for up to 2 days.
Measure warm water into a 2-cup measuring cup. Sprinkle with yeast and sugar. Stir to mix and then set aside until foamy, about 5 minutes. Add the room temperature water and oil and stir to combine.
Place the flour and salt in the bowl of a stand mixer fitted with the paddle attachment. (Or stir together with a wooden spoon and some muscle and pour on the counter to knead.) Briefly combine the dry ingredients and low speed. Slowly add the liquid ingredients continuing to mix until a cohesive mass forms. Stop the mixer and replace the paddle with the dough hook. Knead until the dough is smooth and elastic, about 5 minutes. Form the dough into a ball, and put into a large greased bowl, turning once to coat. Cover with plastic wrap and allow it to rise until double in size, about 1 1/2 – 2 hours.
Place your pizza stone in the oven and heat the oven to 500° for 30 minutes. (You can use a pizza pan instead of a stone, but the stone works best.) Divide the dough into two equal pieces. (If you are planning on using the other half the next day place in a large ziploc bag and refrigerate over night. You may also freeze the dough for up to three weeks.)
Form the pizza by using your fingertips to stretch the dough into a circle., flattening the middle and pushing the dough out toward the edges to make the crust. Get your pizza toppings out and have them ready.
Carefully remove the pizza stone from the oven and sprinkle it with corn meal. Place the dough round on the stone. Top with sauce and toppings. Place back in the oven for 8-10 minutes or until the entire pizza lifts when an edge is lifted with a spatula. Remove from the oven and slide onto a cutting board. Allow to rest for 5 minutes before slicing. Repeat if making two pizzas.
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