Last Thursday, I made some Beef Taco & Cookies for my family. The Beef Taco took me so long to cook because the process of marinating it and baking and pulling & frying takes forever.. I'm not going to lie to you it does.. but I'm telling you if your try it, It is worth your time coz your family will love it like mine. Everytime I make it , it's always a hit! Anyway, last Thursday, My husband took my kids to the Skating Rink and I was left at home cooking! I decided to make them soem cookies while waiting for the Tacos to be done. I have a recipe for Chocolate cookies and I decided to add some Macadamia Nuts & Toffee bits just for a change and boy oh boy was it good.. I like to make big and chunky cookies and this one was perfect. It takes forever to cook because there's only so much that can fit into the cookie sheet . Anyway, I ended up making lots of them. My family loved this cookies and it took us 3 days to eat the whole thing but they requested for more. I dont' think I ...

See my notes @ Some Cheesecake post.... Ingredients: Crust: 24 oreo cookies 2 tbsps. butter, softened Bottom Layer: 24 caramel 2 tbsps. milk 1/4 chopped pecans Filling: 3 cream cheese, softened 1 c. sour cream 1 c. sugar 2 tsp. vanilla 3 eggs 2 c. blueberries Procedure: Crust: 1. Crush oreo in a food processor,add butter & blend.Press mixture into the bottom and up 1/3 of the sides of a 9-inch springform pan & refrigerate until set. Bottom Layer: 1. In a saucepan, heat milk and caramel. Stir and heat on low until all caramel are melted.Remove from heat and stir in pecans. Pour into the top of the crust. Filling: 1. Beat cream cheese and sugar.Add vanilla and sour cream beat until combined. 2. Add eggs one at a time and beat in low speed in each addition.Pour into crust. 3. Puree blueberries & drop spoonfuls on top of batter and cut gently though batter. 6. Bake for 1 hour @ 350* until set and top jiggles a bit.Turn oven off & put a wooden spoon in the oven door and let it set for another 15 mins. 7. Let it cool then refrigerate overnight.When ready thaw for 15-30 mins. and serve. Enjoy!

Kindly read my Fun Cake Post... Ingredients: 1/4 cup + 3 tbsps. Unsweetened Cocoa 2/3 c. sour cream 2 large eggs 1 1/2 tsps. vanilla 1 1/2 cups + 1 tbsp. sifted cake flour 1 cup sugar 3/4 tsp. baking powder 1/4 tsp. baking soda 1/2 tsp. salt 14 tbsps. unsalted butter powdered sugar for coating chopped pecans or walnuts (optional) Procedure: 1.Pre-heat oven to 350*. Lightly floured & grease a 9-inch Springform pan or 1 9x2" cake pan.In a medium bowl whisk together the cocoa, sour cream, eggs & vanilla until smooth. 2.In a large mixing bowl, combine all the remaining dry ingredients & mix on low speed for 30 seconds to blend.Add the butter & 1/2 of the cocoa mixture. 3. Mix on low speed until the dry ingredients are moistened.Increase to high speed & beat for 11/2 minutes. Scrape the sides. 4. Gradually add the remaining cocoa mixture in 2 batches, beating for 20 seconds after each addition to incorpporate the ingredients & strengthen the structure. Scrape down sides. 5. Scrape the batter into the prepared pan & smooth the surface w/ a spatula.The pan will be about half-full.Bake 30-40 minutes or until toothpick inserted comes out clean & the cake springs back when pressed lightly in the center. 6. Cool cake in the pan on the ...

I recommend 1 tbsp.or less of cornstach .. read my Entry why Ingredients: Bake chocolate cupcakes Pear Filling: 1 pear, pealed,pitted and dice 2 tablespoons cornstarch 1/2 cup water 2 tablespoons sugar 1/3 vanilla bean 1.In a small sauce pan,add pear & water & cook for 10 mis. over medium-high heat. 2.In a small bowl,mix sugar & cornstarch then stir into the pears. 3.Split open the vanilla bean and scrape out the seeds & add seeds to pears. 4.Cook until thick for 5 mins. and remove from heat, transfer to a bowl. Chocolate Ganache: 3/4 cup Heavy Whipping Cream 6-8 oz. semi-sweet or bittersweet Chocolate ,chopped 1. Place cream in a saucepan over medium heat & bring just to a boil. Remove from heat. < 2. Add chopped chocolate to the cream. Beat chocolate and cream vigorously until thoroughly mixed. Butter-cream Frosting: 2 sticks butter, room temperature 1 teaspoon vanilla 4 cups sifted powdered sugar 1/3 vanilla bean 2 tablespoons milk 1. Beat butter at medium-high speed until creamy.Add sifted sugar and beat. 2. Split the vanilla bean open & scrape out the seeds.Add the seeds to the mixture. 3. Add the vanilla and the milk and beat until combined. Assembly: 1. Cut a small around on top of cupcake and add pear filling 2. Add Chocolate Ganache. 3. Place top back and add frosting on top. Enjoy!

Read My Entry Here. It's about where did I get this Recipe from & what do I think about this one... Ingredients: 2 cups all-purpose flour 1 cup sugar 3 teaspoons baking powder 1/4 teaspoon salt 2 eggs 1 cup milk 1/2 cup vegetable oil 1-1/2 cups fresh or frozen blueberries 1 cup flaked coconut LEMON SAUCE: 1/2 cup sugar 4-1/2 teaspoons cornstarch 1 teaspoon grated lemon peel 1 cup water 1 tablespoon butter 2 tablespoons lemon juice Procedure: 1. In a bowl, combine the flour, sugar, baking powder and salt.In another bowl,beat the eggs, milk and oil; 2.Stir into dry ingredients just until moistened.Fold in blueberries. 3. Transfer into baking dish & Sprinkle with coconut and Bake at 375° for 22-24 minutes or until a toothpick comes out clear. 5. In a small saucepan, combine sugar, cornstarch and lemon peel.Add water til blended. Bring to a boil; cook and stir for 2 minutes or until thickened 9.Remove from the heat; stir in butter and lemon juice. Cut cake into squares; drizzle with the lemon sauce.