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10 Aug



  • 1 1/2 cups softened butter
  • 1 1/4 cups granulated sugar
  • 1 1/4 cups brown sugar
  • 1 tbsp vanilla
  • 2 eggs
  • 4 cups all purpose flour
  • 2 tsp baking soda
  • 1/2 tsp salt
  • 4 cups semi sweet chocolate chips
  1. Heat oven to 350°F.
  2. In large bowl, beat butter, sugars, vanilla and eggs with electric mixer on medium speed or with spoon until light and fluffy.
  3. Stir in flour, baking soda and salt (dough will be stiff).
  4. Stir in chocolate chips.
  5. On ungreased cookie sheet, drop dough by tablespoonfuls 2 inches apart.
  6. Flatten slightly.
  7. Bake 11 to 13 minutes or until light brown (centers will be soft).
  8. Cool 1 to 2 minutes;
  9. remove from cookie sheet to cooling rack.
..AND there you go! your very own chocolate chip cookies.  INDULGE! ^_^


9 Aug



  • 1 1/2 cups graham cracker crumbs
  • 1/4 cup sugar
  • 6 tbsp melted butter
  • 2 packs softened cream cheese
  • 2 cans softened whipped cream cheese spread
  • 1 1/4 cups sugar
  • 2 tsp vanilla
  • 2 tbsp lemon juice
  • 5 eggs
  • 2 tbsp all purpose flour
  • 2 cups sour cream
  • 1/3 cup sugar
  • 1/2 tsp vanilla
  • 1 tbsp lemon juice
  • Sliced fresh strawberries
  • Strawberry sundae syrup
  • Whipped cream
  1. Heat oven to 325°F.
  2. In small bowl, mix crust ingredients; press in bottom of ungreased 10-inch pan.
  3. Bake for 10 minutes.
  4. Cool for 3 to 5 minutes.
  5. Meanwhile, in large bowl, beat both kinds of cream cheese, 1 1/4 cups sugar, 2 teaspoons vanilla and 2 tablespoons lemon juice with electric mixer on medium speed until smooth and well blended.
  6. On low speed, add eggs 1 at a time, beating well after each addition until blended.
  7. Add flour; beat until smooth.
  8. Pour filling over crust.
  9. Bake for 55 minutes.
  10. Cool on cooling rack for 10 minutes.
  11. Meanwhile, in small bowl, mix sour cream layer ingredients.
  12. Spoon and spread sour cream mixture evenly over top of cheesecake.
  13. Bake 10 minutes longer.
  14. Run knife around edge of pan to loosen cheesecake.
  15. Cool completely on cooling rack, about 2 hours.
  16. Cover; refrigerate for at least 3 hours or overnight.
  17. Before serving, remove side of pan.
  18. Garnish each serving with fresh strawberries and a drizzle of strawberry sundae syrup and a dollop of whipped cream.
  19. Store in refrigerator.


9 Aug




  • 10 rectangular graham crackers
  • 1 cup butter
  • 1 cup brown sugar
  • 1 cup chopped nuts
  • 4 cups slightly softened  dulce de leche flavored  ice cream
  • 1 jar hot fudge
  • 4 cups slightly softened coffee flavored ice cream
  • 1 1/2 cups whipping cream
  • 1/3 cup coffee flavored liqueur
  1. Heat oven to 350°F.
  2. Arrange crackers in single layer in ungreased 15x10x1-inch baking pan.
  3. Melt butter in medium saucepan over medium-high heat.
  4. Stir in brown sugar. Boil for 2 minutes.
  5. Remove from heat.
  6. Stir in peanuts.
  7. Pour and spread over crackers.
  8. Bake for 10 minutes.
  9. Cool for 30 minutes.
  10. Crush crackers into coarse crumbs.
  11. Sprinkle half of crumbs in bottom of ungreased 13×9-inch glass baking dish.
  12. Cut and remove carton from dulce de leche ice cream.
  13. Cut the ice cream into 1/2-inch-thick slices.
  14.  Arrange slices over crumbs, overlapping slightly.
  15. Spread ice cream with spatula until even pressing down firmly.
  16. Freeze for 1 hour or until firm.
  17. Place hot fudge ice cream topping in resealable 1-quart plastic bag.
  18. Cut a small hole in the bottom corner of the bag with topping.
  19. Squeeze the bag to pipe fudge topping over ice cream.
  20. Scatter remaining half of the praline crumbs over fudge layer.
  21. Freeze 30 minutes or until fudge is firm.
  22. Cut and remove the carton from coffee ice cream.
  23. Cut the ice cream into 1/2-inch-thick slices.
  24. Arrange slices over crumbs, spreading ice cream until smooth; press down firmly.
  25. Freeze while preparing topping.
  26. Beat the whipping cream in large bowl until stiff peaks form.
  27. Fold in liqueur.
  28. Spread over the top of the dessert.
  29. If desired, garnish with chocolate curls.
  30. Freeze for 4 hours or until firm.
–>> Let stand at room temperature for 20 to 30 minutes before serving time.


7 Aug


  • 1 1/4 cups graham cracker crumbs
  • 3 tbsp granulated sugar
  • 1/4 cup and 2 tbsp. melted butter
  • 3 packs 8 oz. softened cream cheese
  • 1 cup light brown sugar
  • 1/3 cup marshmallow creme
  • 1 tbsp vanilla
  • 4 eggs
  • 1/4 tsp ground cinnamon
  • 1 cup milk chocolate chips
  • 1 cup milk chocolate chips
  • 1/4 cup heavy whipping cream


  1. Heat oven to 425°F.
  2. Spray 10-inch springform pan with cooking spray.
  3. In small bowl, mix all crust ingredients.
  4. Remove 1/2 cup mixture for topping; set aside.
  5. Press remaining mixture evenly into bottom of pan.
  6. Bake 5 minutes or until crust is just turning deep golden around edge.
  7. In large bowl, beat cream cheese with electric mixer on medium speed, stopping to scrape side occasionally, until smooth.
  8. Add brown sugar, marshmallow creme and vanilla, and beat until smooth.
  9. Add eggs, 1 at a time, beating 1 minute after each addition.
  10. Use rubber spatula to stir in cinnamon.
  11. Sprinkle 1 cup chocolate chips over crust.
  12. Pour batter over chips.
  13. Bake cheesecake for 15 minutes;.
  14. Reduce oven temperature to 225°F.
  15. Bake 55 minutes longer or until cheesecake is set around edge and center is almost set but just slightly wiggly. (Do not insert knife to test doneness because hole could cause cheesecake to crack.)
  16. Turn off oven, open oven door slightly and allow cheesecake to cool to room temperature.
  17. Remove from oven, cover loosely with foil and refrigerate at least 3 hours.
  18. In 1-quart saucepan, heat 1 cup chocolate chips and the whipping cream over low heat, stirring occasionally, until chocolate chips are melted.
  19. Spread over cheesecake and sprinkle with reserved 1/2 cup crumbs.
  20. Cover with foil and refrigerate cheesecake 1 hour or up to 48 hours.
  21.  Run metal spatula along side of cheesecake to loosen and remove side of pan before serving.
—>> Store any leftovers covered in refrigerator.   INDULGE!!! ^_^


6 Aug



  • 2 cups choco wafer cookie crumbs
  • 1/4 cup sugar
  • 1/2 cup butter, melted
  • 8 oz cream cheese, softened
  • 1 can condensed milk
  • 2 oz. melted unsweetened chocolate
  • 2 tsp. vanilla
  • 3 eggs
  1. Heat oven to 300°F.
  2. In ungreased 13×9 inch pan, combine all crust ingredients; mix well. Press firmly in bottom of pan.
  3. Beat cream cheese until fluffy in large bowl.
  4. Add condensed milk, melted chocolate, vanilla and eggs; beat until smooth, scraping down sides of bowl frequently.
  5. Pour filling over crust.
  6. Bake at 300°F. for 40 to 50 minutes or until set.
  7. Cool for 30 minutes.
  8. In a small saucepan, melt 2 oz. unsweetened chocolate and 2 tablespoons margarine over low heat, stirring until smooth.
  9. Remove from heat.
  10. Add water and powdered sugar; beat until smooth.
  11. Spread topping over warm cheesecake.
  12. Refrigerate 1 1/2 hours or until cold.
–>> To serve, let it stand for 15 minutes.
INDULGE!!!! ^_^


6 Aug



  • 10 ounces white chocolate, chopped
  • 1/2 cup granulated sugar
  • 1/4 cup water
  • 4 large egg whites
  • 2 tablespoons orange liqueur
  • 1 tablespoon tequila
  • 2 teaspoons grated lime zest
  • 1/8 teaspoon salt
  • 1 1/4 cups heavy cream
  • 1 cup granulated sugar
  • Water
  • 1 lime, sliced
  1. Melt the chocolate, let it cool, stirring once or twice.
        2.  Combine sugar and water in a small heavy bottom saucepan and cook
               over medium-low heat, stirring until the sugar dissolves, about 3 to 4
        3.  Raise the heat to medium-high and bring the mixture to a boil.
      4.   Cook, without stirring, until the syrup registers 240°F on a candy                                 thermometer, about 8 minutes.  When syrup reaches 230°F, start                               beating the egg whites.
        5.  In a 4½-quart bowl of a heavy-duty electric mixer, using the wire whip
              attachment, beat the egg whites at low speed until frothy. Increase the
              speed to medium-high, beating until stiff peaks form.
       6.  While beating at medium-low speed, gradually pour the syrup in a slow,                   steady stream near the side of the bowl onto the beaten whites. Increase                 the speed to medium-high and beat for 5 to 8 minutes, or until the                             mixture is completely cool and forms stiff, glossy peaks when the wire                     whip is lifted.
      7.   Pour the melted white chocolate onto the egg whites and beat on low
              speed until the chocolate is just incorporated.
        8.  Beat in the orange liqueur, tequila, lime zest, and salt. Set aside.
       9.  In a clean, chilled 4½-quart bowl of a heavy duty electric mixer, using                    the wire whip attachment, beat the heavy cream until stiff peaks form.
     10.  Using a large rubber spatula, gently but quickly fold the whipped cream                   into the egg white-chocolate mixture.
      11.  Cover the bowl with plastic wrap and chill for 3 hours.
  1. Spread the sugar out evenly in a small dish.
  2. Place water in another small dish. Dip the rim of each margarita glass first in the water and then into the sugar.
  3. Carefully spoon mousse into the prepared glass.
  4. Garnish with lime slices.
  5. Serve immediately or refrigerate until ready to serve.


4 Aug


——->>>>>>>>>>   THIS IS THE SHORT CUT VERSION! ^_^




  • 1 Box Betty Crocker Choco Fudge Cake mix.

—-> Any chocolate cake mix will do BUT I would recommend Betty Crocker cake mix cause it’s moist and tastes good too.


  • 500 ml. milk
  • 1 tsp. vanilla bean paste
  • 4 egg yolks
  • 125 grams caster sugar
  1.  Prepare and bake the cake mix. Follow the instructions written at the  back or at the sides of the box.
            —> when the cake is done you may start on your custard sauce.
       2.   For the custard sauce, pour the milk and vanilla into the saucepan. Let
              the milk and vanilla to the boil.
       3.   Whisk the egg yolks and sugar together in a bowl.
      4.  Pour the milk into the egg mixture, whisking continuously.
       5.   Pour the mixture back into the saucepan, place over a low-med heat and
              whisk continuously until thickened.
       6.   Get a plate, slice a small piece of your chocolate cake and then pour
               your custard sauce into it.