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How To make Amaretto & Ghirardelli Chocolate Chip Cheesecake
CRUST:
1 c Ghirardelli semi-sweet
-chocolate chips 1 T Butter, unsalted
1 1/4 c Vanilla wafer crumbs
1/4 c Nuts; finely chopped
3 T Sugar, confectioners'
FILLING:
24 oz Cream cheese; softened
1 c Sugar
4 lg Egg; room temp
1/4 c Amaretto
2 T Cornstarch
1 ts Vanilla extract
1 c Ghirardelli semi-sweet
-chocolate chips TOPPING:
2 c Sour cream; room temp
1/4 c Sugar
1 ts Amaretto
1/2 c Almonds, toasted sliced
Make the crust: Position a rack in the center of the oven and preheat to 375-F. Lightly butter the bottom and side of a 9 x 3" round springform pan. Trim a 9" cardboard cake circle so that it fits snugly within the curved lip of the bottom of the springform pan. Cover the top of the cardboard lined springform bottom with a piece of aluminum foil, leaving a 2" overhang all the way around the edge. Carefully attach the side of the springform so as not to tear the foil. Wrap the foil overhang halfway up the side of the springform pan. Lightly butter the foil covered bottom and side of the springform pan. In the top of a double boiler over hot, not simmering, water, melt the chocolate chips with the butter, stirring frequently, until smooth. Remove the top part of the double boiler from the bottom and cool the chocolate mixture until tepid. In a large bowl, stir together the crumbs, nuts and sugar until combined. Add the chocolate mixture and using a fork, stir together the chocolate and crumbs, until combined. Press the mixture evenly into the bottom of the prepared pan, making sure that the crust extends 1" up the side of the pan. Set aside. Make the filling: In a large bowl, using a hand held electric mixer set at medium high speed, beat the cream cheese with the sugar for 2 to 3 minutes, or until smooth. One at a time, beat in the eggs, beating well after each addition. Beat in the liqueur, cornstarch and vanilla until smooth. Stir in the chocolate chips. Pour the cheesecake filling into the prepared pan and smooth the surface with a rubber spatula. Bake the cheesecake for 50 to 60 minutes, or until a knife comes out clean when inserted near the center. Cool for 5 minutes. Do not turn off the oven. Make the topping: In a large bowl, stir together the sour cream, sugar and liqueur until combined and spread it evenly over the surface of the cake. Bake for 5 minutes longer. Cool the cheesecake completely on a wire rack. Cover with plastic wrap and refrigerate overnight. Remove the side of the pan and sprinkle the top with the almonds.
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PINSPIRED! Irish Coffee Cheesecake
Hey guys! So when I first started talking about making my YouTube channel, a lot of family and friends suggested I do DIYs and baking videos because I LOVE these things. I thought, why not!? So I decided to start a little series I'll call, PINSPIRED! and my first project is a St. Patrick's Day treat: Irish Coffee Cheesecake! If you enjoy this video and the concept of this series, let me know with some comments down below. Also, if you haven't already, take a second to subscribe! ❤️☕️
If you wanna try this recipe out yourself, go to buttercreamblondie.com ????
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La Suissa: Caramel, Cassata, Panna Cotta, Tiramisu, Amaretto, Cocoa, Hazelnut, Coffee, Cream Cereals
This is a taste test/review of the La Suissa Chocolate Selection box. The box was $9.99 at Home Goods. Flavors included in the box are Dark Chocolate and Crème Caramel filling, Milk Chocolate and Cassata filling, Dark Chocolate and Panna Cotta filling, Milk Chocolate and Tiramisu filling, Milk Chocolate and Amaretto filling, Milk Chocolate and Cocoa filling, Milk Chocolate and Hazelnut filling, Milk Chocolate and Coffee filling, and Milk Chocolate with Cream Cereals filling. These chocolates are made in Italy. 1 cup (40g) = 230 calories
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Decadent Bacon Caramel Chocolate Chip Cookies. Out of this world!
#BaconCaramelChocolateChipCookies #Cookies #Baking
These delicious cookies are a combination of sweet and salty and just plain yummy! The bacon together with the caramel gives it that salted caramel flavor. The three different flavor chocolate morsels layered together add to the perfection.The outside of the cookie is crispy while the inside in chewy and soft. Give them a try and get ready for the applause!
BACON CARAMEL CHOCOLATE CHIOP COOKIES
INGREDIENTS:
2 1/4 cups of flour
1/2 tsp. kosher salt
1/2 tsp. baking soda
1 1/2 sticks of soft butter
1 cup of light brown sugar
1/2 cup regular white sugar
1 Tbsp. vanilla
1 egg
1 egg yolk
1 cup of semisweet morsels plus 1/2 cup Ghirardelli bittersweet morels and 1/2 cup milk chocolate morsels.
1/2 lb. of high quality bacon cooked until very crispy and chopped.
Caramel sauce.
INSTRUCTIONS:
Preheat oven to 425 degrees.
Beat butter and both sugars until well blended.
Add in vanilla, egg and egg yolk until light and creamy.
Add in the flour, salt and baking soda just until incorporated.
Stir in the chocolate chips by hand.
Chill for 4 hours (or less depending on how cold your frig is)
Drop by 2 oz. mounds or a little smaller onto parchment lined cookie sheet.
Place in the oven and IMMEDIATELY reduce the oven temperature to 375 degrees.
Bake for 9 minutes or until the tops are golden.
When the cookies come out of the oven and are still hot press in pieces of
bacon.
Let the cookies cool on a cooling rack. Place waxed or parchment
paper under the rack.
Drizzle cookies with caramel.
Note: Each time you make a new batch of cookies let the oven come
back up to 425 degrees and repeat,
Enjoy!
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AMAZON PRODUCTS I USE AND ENJOY:
Buttermilk Powder
DASH Mini Waffle Maker for CHAFFLES
ChocZero Syrups
Wilton (Set of 2) 6 cavity Donut Pans Sweet Creations Waffle Cake Pan
Hiware 8 inch Non-stick Springform Pan
Amazon Link for Carbquick
Amazon Link for Norpro Mini Cheesecake Pan
Naomi Silicone Mini Cake Sickle/Ice Pop Mold
McCormick Root Beer Concentrate
Ghiardelli Salted Caramel Sauce (2 pk.)
Espresso Powder
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