All American Cheesecake Research

First of all you will need materials and ingredients. For the ingredients, you will need, two egg whites, one teaspoon of lemon juice, one box of powdered sugar, one large box of graham crackers,

Before you begin, always wash your hands. First we begin by blending with the wooden spoon, in one of the large bowls the brown sugar and the one-cup white sugar. Soften the margarine or butter in the microwavable bowl in the microwave for fifteen seconds. After you add the margarine to the sugar, mix them together. Add the peanut butter to the batter then mix again. In the small cup crack each egg separately, and add the yolk part to the batter and stir. Set the mixture aside for the time being. In the other large bowl measure out and sift the flour, baking soda, and salt. Once sifted together, carefully add to the sugar and butter mixture. Blend together carefully. It may take a little elbow grease. Once completely blended, add the vanilla and stir till it is mixed on. The hard part is now over. Make sure that there are no lumps of sugar, pieces of eggshell, and clumps of baking soda. Nobody wants to bite into those! From the batter, scoop out a teaspoon size amount out and roll in your hands until it looks like a sphere. Roll it again, but this time, roll it around in 1/2 cup of white sugar until completely coated. Once achieved, place on the baking sheet. Continue this process of shaping the cookie until twelve and been formed and are two inches apart from each other on the cookie sheet. Take the fork and gently press two fork prints on each cookie, one

While the chocolate is still wet, feel free to decorate in any way you’d like. For today I just used simple sprinkles but there

First you need to prepare the dough. The dough is made from masa harina, fat, and liquid in this case water. To make it easier for a person such as myself I just go to the store and buy the dough already made. This gives me a job of just preparing the dough more with a bit of water. After you could mix the dough with your clean hands or any other object that mixes.

Mix some sugar and 1 cup butter in a pan and boil it on full flame for 3 min.

Beat the eggs and milk and pour onto a hot pan. Scramble eggs until fluffy.

Step into a time machine and go back approximately 77 years ago, where the authentic Cheesecake recipe for the Cheesecake Factory was brought to light. Evelyn Overton was reading a Detroitian newspaper when she first found the recipe for success. The family's matriarch cooked the decadent cake for everyone, and "As the cakes became more popular through word of mouth, David Overton developed a small delivery route. Everyone loved her Cheesecake recipe so much that she chose to establish a little cake shop. After a while, Evelyn gave up her dream of owning her own business in order to raise her two young kids, David and Renee.

Baked Alaska Baked Alaska consists of a cake topped with ice cream and then covered in meringue and baked for 3 minutes. The French made the first Baked Alaska. Lemon Baked Alaska Ingredients 3 eggs 150 g castor sugar 5 ml lemon extract Zest from 1 lemon 125 ml milk 60 g butter 150 g flour 7 ml baking powder 2 ml salt Method Beat the eggs and sugar together until light and fluffy.

Now, to make your cream. Remember, this should be made fresh each time so don 't overdo the recipe. You will need a couple of egg whites. Put the egg whites in a bowl and gradually add in

To begin, make sure you have all of the necessary ingredients: one pound of pecans, one teaspoon of cinnamon, a food processor, one 16oz thawed package

Hazelnut Chocolate Cheesecake Ingredients Crust - 1 cup flour - 1/3 cup brown sugar - 1/2 cup toasted, chopped

Using a mixing bowl, mix powdered sugar, butter, vanilla extract, almond extract and eggs until completely blended. Stir in flour, cream of tartar and baking soda. Cover and put into refrigerater for at least three hours. Once dough is chilled, cut the dough in half. Roll out the first half then the second half to 3/16 inch thick.

I made “Wanton Love” using clay. I used the slab building technique for the top and bottom pastry part. For the pistachio cram, I used an extruder (similar to one you would find in a play dough box).

I took the flower mold from the counter and placed it on the center of the stove top. I turned the stove dial to low heat, so it would not be too hot or the process would not work properly. I also grabbed the sugar from the counter and poured just enough to cover the bottom of the mold. The white sugar worked better because the brown would require another specific process. With a wooden spoon, I stirred the sugar evenly until it completely melted and was dark brown. The bottom of the mold needed to be completely covered, so it would be the glaze for the flan. The sugar needed to be stirred for ten minutes because I had to make sure there were no lumps left, and I knew it was ready when I could smell the aroma of caramelized sugar. It was important that I cautiously stir the sugar because it could have caused a severe burn. While I mixed the actual flan, I placed the mold to the side and let it dry for about ten minutes. Using the blender, I added vanilla extract instead of vanilla beans because it is easier to work with, and it is liquid. The next thing I added were the two cans of evaporated and condensed milk into the blender. This specific type of milk worked best because it gave the flan the right consistency. This type of milk was thicker than the other ones, and it made the flan creamier. Carefully, I cracked the eggs over the blender so no egg shells would go inside. The egg shells would ruin the consistency of the flan,

There are other simple products that can be used in conjunction with edible glitter and sprinkles to achieve professional looking results. Pre-made royal icing or gum paste flowers, for example, can be added to the cake with just a touch of butter cream. Royal icing flowers usually come in different colors, but gum paste flowers may need to be painted. There are different edible paints for cake decorating and most are simple to apply. Edible spray paint is very simple and will give the cake a professional touch that can be achieved by most. Using edible paints and luster dust on gum paste flowers can create a beautiful piece for the cake. Also, choosing the appropriate colors for the frosting can customize the cake for any occasion. This can be achieved with gel paste which comes in a rainbow of colors. There are so many ways one could decorate a cake and make it look as if they bought it from a store.