ORANGE CHOCOLATE CHEESECAKE BITES.

finally made some cheesecakeee!
but it didnt go so hot. for some reason the batter was REALLY runny!! so it kinda just ruined it.
buuttttttttt they were still gooddd.
I DIDNT GET A FINSISHED PICTURE :(
unfortunately everybody ate them to fast!!

WHICH is suppose is good. :)


PPPECTTUUREEESS.

chocochippppss!!!! yummmmmmyyyyyyyy!

ORANGE ZESTTT SAY WHATTT!

crruussstttttty.

cruusstttttttttttttttt.

MMMMMMMM creammmmmcheeesseeesugarrrDELIGHT.

ONLY FINISHED PART I GOT BUT ON TOP YOU MIX ORANGE ZEST AND SUGAR AND SPRINKLE ON TOPP. SOO YUMMYY AND CRUNCHYY.

(as you can see i think i used too much butter in the crust hence it melted and rose up could be because batter=deathliquid.)

THEY WERE STILL GOOOODDD THOUGH. :)

recipeee. 

(i used mini choc chips instead of wafers)

Ingredients

1/3 cup finely crushed chocolate wafers

2 tablespoons butter, melted

1/4 cup ricotta cheese

2 ounces cream cheese

1/4 cup sugar, plus 2 tablespoons

1 orange, zested

1 egg

Butter, for greasing

Directions

Special equipment: mini muffin tin

Preheat the oven to 350 degrees F.

Combine the crushed chocolate wafers and the melted butter. Place a tightly packed teaspoon of the wafer mixture into each mini-muffin cup and press down firmly.

In a food processor combine the ricotta cheese, cream cheese, 1/4 cup of the sugar, half of the orange zest, and the egg. Blend until smooth. Lightly grease the sides of the mini muffin tin with butter. Fill the cups with about 1 1/2 tablespoons of the cheesecake mixture. Place the mini muffin tin in a baking dish and pour enough hot water in the baking dish to come halfway up the sides of the mini muffin tin. Bake for 25 minutes. Transfer the mini muffin tin to a wire rack and let cool for 30 minutes. Refrigerate for 15 minutes. Use a small knife to gently pop the cheesecakes out of the cups.

Just before serving, combine the remaining orange zest with the remaining 2 tablespoons of sugar. Top each individual cheesecake with about 1/4 teaspoon of the orange zest mixture and serve.

HERES WHAT THEY SHOULD OF LOOKED LIKE.

CROISSANTS

OR IS IT CRESENT?

BLAHHH I GETTING LAZYYYYY THESE WERE YUMMYYY BUT THEY DIDNT RISE. :(

MmMMMMMMMMMmmmMMM!! :) 

recipe from BOOK BELOW.

baking vs pastries?

SOOO im kind of contradicting my name. im not making pastries reallyy..more like just baking whatever i please...sooo i feel like my names a lie. ALTHOUGH im currently reading this boook HERE.

ITS got lots of neat information in it haha. so im browsing around in it. it has alot of info on like the history of pastries, the basics of pastries, what kinds, what ingredients, etc! sooooo!! ill most likely be making lovely pastries from this here cookbook. :) after i make the cheesecake i promised..

java CHIPP muffinsss!

long story :) but this is my own recipe, my first in fact. im pretty stoked about it although id definitely change a few things. its kind of based off of java chip frapp from starbucks haha.

so me and my boyfriend DALTON totally both get creddddd for baking these delights. we made them this morning before school because we had a late start today. :) 

so i just used a typical chocolate muffin recipe and incorporated espresso beans and chocolate 60% cocoa ghirardelli barrrr.

i put espresso beans into a food processor and chopped them up a little bit. not like till its ground i wanted some legit chunks. then i melted chocolate and pourreddd it over the beans and mixeddd and they acted like chocolate chips. although i put ALOT in so next time i think ill do more chocolate and less of the whole in general. because it wasnt very muffiny because you would just get a mouth full of crunchhh. so deffff changeing that.

so we were at starbucks and i got a blueberry muffin and the crumble on top was just about the greatest thing in the WORLDDD. so i haddd to put it on my java chip muffinss!

so heres la recipe.

JAVA CHIP MUFFINS

by sharden grimm

ingredients

1 1/4 cups all-purpose flour

1/2 cup unsweetened cocoa powder

1/2 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

2 large eggs

4 tablespoons unsalted butter, melted

1/2 cup brown sugar

3/4 cup milk

1 tablespoon vegetable oil

2 teaspoons pure vanilla extract

1 cup of chocolate covered chopped espresso beans

( use less so about 1/2 or a 1/3)

preheat oven to 350 degreeeess F.

line muffin tin with liners. i used parchment paper to create a cute little holder type deal. i also used a jumbo muffin pan which made 6. spray the liners with cooking spray otherwise muffins WILL STICK. 

whisk together flour, cocoa, baking powder, baking soda and salt, alll theee dry ingredients! in another bowl lightly whisk the eggs, then whisk in the melted butter, brown sugar, milk, oil and vanilla.

quickly fold the wet ingredients into the dry with a rubber spatula or whatever you desiree. just before completely mixed add in the espresso beans.

Espresso Beans WITH chocolate! :

neeeedd

espresso beans 

(depends on how much you are using as i said id change it.)

a whole bar of ghirardelli 60% cocoa bar 

you can find this in the baking chocolate isle.

pour your amount of espresso beans into a food processor and blend for about a minute or into about 1/4 of the bean or what you'd prefer.

next melt the chocolate in a double boiler. let cool for a few minutes.

pour beans into the chocolate and mix.  let cool till hardened.

cut into chunks and put in the processor. blend till nice size chunks.

Crumble Topping:

1/2 cup packed light brown sugar

1/2 cup all purpose flour

1/2 teaspoon ground cinnamon

4 tablespoons unsalted butter, softened

in a bowl, combine the sugar, flour, cinnamon, and butter, and mix until it resembles coarse crumbs. Sprinkle the topping over each muffin and bake until golden brown, until the muffins are done.

dalton made us some lovely homemade mochas to go along with our muffins. :) love you babeee.

THERE YOU GOOO!!

sorrry if its a little confussingg.

:) 

good morning everyone!

we were late so this is the only picture from this morning on the mac. we literally took and didnt look and just left. haha :)

Lemon Ricotta Cookies!

My first baking blog :). I made lemon ricotta cookies and they are sooooo delicious, perfect for coffee. i got the recipe from food network.com from Giada De Laurentiis. i really like her show on food network. :)

i really had fun making these delectable cookies. they have the nicest little "zang" to them with all the lemon. but its not overpowering or anything. its just right.

i used fresh lemon juice in the recipe instead of the lemon juice in the bottle. im not sure if it made a difference or not. i love the lemon i have been wanting to do a recipe with lemon for a long time.

the ricotta was interesting for me ive never used it in baking before. i was really curious what it would do to the texture of the cookies and the results are mmmm mmm.

main ingrediants are obviousssss haha lemon juice! lemon zest! ANNDD ricottaaaa! thanks to my boyfriend i have awwwsome peectures. :) you should check out his blog at dgphotoandstuff.blogspot.com  heres some more lovely pictures.

my favorite part is the GLAZEEE. its so perfect on these cookies. its what makes them soooooo delicious! its just your simple glaze really powdered sugar and lemon juice with some lemon zest mmm mmm gooooddd. more picturessss!!

i got lazy with cropping these. :p I HOPE YOU GUYS READD THIS AND SHOW PEOPLEEEE I'D LOVE FOLLOWERSSSS. 

im making brownie crust cheeeesseeecakee sooon sooo LOOK FORWARD TO IT!

:))))

heres the recipe.

Ingredients

Cookies:

• 2 1/2 cups all-purpose flour
• 1 teaspoon baking powder
• 1 teaspoon salt
• 1 stick unsalted butter, softened
• 2 cups sugar
• 2 eggs
• 1 (15-ounce) container whole milk ricotta cheese
• 3 tablespoons lemon juice
• 1 lemon, zested

Glaze:

• 1 1/2 cups powdered sugar
• 3 tablespoons lemon juice
• 1 lemon, zested

Directions

Preheat the oven to 375 degrees F.

Cookies:

In a medium bowl combine the flour, baking powder, and salt. Set aside.

In the large bowl combine the butter and the sugar. Using an electric mixer beat the butter and sugar until light and fluffy, about 3 minutes. Add the eggs, 1 at a time, beating until incorporated. Add the ricotta cheese, lemon juice, and lemon zest. Beat to combine. Stir in the dry ingredients.

Line 2 baking sheets with parchment paper. Spoon the dough (about 2 tablespoons for each cookie) onto the baking sheets. Bake for 15 minutes, until slightly golden at the edges. Remove from the oven and let the cookies rest on the baking sheet for 20 minutes.

Glaze:

Combine the powdered sugar, lemon juice, and lemon zest in a small bowl and stir until smooth. Spoon about 1/2-teaspoon onto each cookie and use the back of the spoon to gently spread. Let the glaze harden for about 2 hours. Pack the cookies into a decorative container.

looookkk at my cute boyfriend!! :)

Original Video - More videos at TinyPic

LOOK AT ME WITH YUMMYY COOOKIIEEE. i just got off work...

just starting

im just starting this blog. as you can tell.
im hoping to update as much as i can! try for once a week.
tonight im hoping to bake lemon ricotta cookies after work soooooo.
ill post that sooon!

test

i bake.
do you?