Juicy Couture December 9, 2008

Chocolate Cappuccino Cheesecake December 9, 2008

INGREDIENTS

• 1 cup chocolate cookie crumbs
• 1/4 cup butter, softened
• 2 tablespoons white sugar
• 1/4 teaspoon ground cinnamon
• 3 (8 ounce) packages cream cheese, softened
• 1 cup white sugar
• 3 eggs
• 8 (1 ounce) squares semisweet chocolate
• 2 tablespoons whipping cream
• 1 cup sour cream
• 1/4 teaspoon salt
• 2 teaspoons instant coffee granules dissolved in 1/4 cup hot water
• 1/4 cup coffee flavored liqueur
• 2 teaspoons vanilla extract
• 1 cup heavy whipping cream
• 2 tablespoons confectioners’ sugar
• 2 tablespoons coffee-flavored liqueur
• 1 (1 ounce) square semisweet chocolate

DIRECTIONS

1. Preheat oven to 350 degrees F (175 degrees C). Butter one 9 or 10 inch springform pan.
2. Combine the chocolate wafer crumbs, softened butter, 2 tablespoons white sugar, and the cinnamon. Mix well and press mixture into the buttered springform pan, set aside.
3. In a medium sized bowl beat the softened cream cheese until smooth. Gradually add 1 cup white sugar mixing until well blended. Add eggs, one at a time. Beat at low speed until very smooth.
4. Melt the 8 ounces semisweet chocolate with 2 tablespoons whipping cream in a pan or bowl set over boiling water, stir until smooth.
5. Add chocolate mixture to cream cheese mixture and blend well. Stir in sour cream, salt, coffee, 1/4 cup coffee liqueur, and vanilla; beat until smooth. Pour mixture into prepared pan.
6. Bake in the center of oven at 350 degrees F (175 degrees C) for 45 minutes. Center will be soft but will firm up when chilled. Do not over bake. Leave cake in oven with the heat turned off and the door ajar for 45 minutes. Remove cake from oven and chill for 12 hours. Just before serving top cake with mounds of flavored whipped cream and garnish with chocolate leaves. Yields 16 servings.
7. To Make Flavored Whipped Cream: Beat whipping cream until soft peaks form, then beat in confectioner’s sugar and 2 tablespoons coffee liqueur.
8. To Make Chocolate Leaves: Melt 1 ounce semisweet chocolate in a pan or bowl set over boiling water, stir until smooth. Brush real non-toxic plant leaves (such as orange leaves) on one side with melted chocolate. Freeze until firm and then peel off leaves. Freeze chocolate leaves until needed.

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Christmas Candles December 3, 2008

Here are some really cute Christmas candles that you could put around your room. It is created by world-renowned home fragrance expert, Harry Slatkin. With so much experience, Harry made the candles smell fabulous. The wick can burn for 25-40 hours. You have a long time to take in the extraordinary smell. The containers are even have a very Christmasey look to it. You can buy these candles and Bath & Body Works.

Shoes! December 2, 2008

New York Cheesecake December 2, 2008

INGREDIENTS

• 1 1/2 cups all-purpose flour
• 1/3 cup white sugar
• 1 egg, beaten
• 1/2 cup butter, softened
• 2 1/2 pounds cream cheese, softened
• 1 3/4 cups white sugar
• 3 tablespoons all-purpose flour
• 5 eggs
• 2 egg yolks
• 1/4 cup heavy whipping cream

DIRECTIONS

1. Preheat oven to 400 degrees F (200 degrees C). Lightly coat a 10 inch springform pan with spray oil. Note: You could use a 9×13 inch pan instead.
2. To make the crust: Combine 1 1/2 cups flour, 1/3 cup sugar, 1 egg and 1/2 cup butter or margarine. Spread to the edges of the pan. Prick all over with a fork, then bake 15 minutes at 400 degrees F (200 degrees C). Allow to cool.
3. Increase oven temperature to 475 degrees F (245 degrees C). In a large bowl, combine cream cheese, 1 3/4 cups sugar, 3 tablespoons flour, 5 eggs and the yolks and mix thoroughly. Add cream and mix only enough to blend.
4. Pour filling over crust and bake for 10 minutes at 475 degrees F (245 degrees C). Reduce temperature to 200 degrees F (95 degrees C) and continue to bake for one hour. Turn oven off, but leave cake in for another hour. Don’t worry if it looks a little jiggly in the center.
5. Chill overnight. This is imperative! If desired, top with your favorite fruit or serve plain.

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Hats November 30, 2008

Do you feel like your outfit is missing something? Maybe you should try a hat. Hats have a sense of completing outfits. Most clothing stores sell hats. My favorite place to buy hats are at Wet Seal. There are many styles of hats. Knit hats, fedora hats, beret, cabby hats and many more. Hats are sure to bring flavor to any of your outfits. Click here

DSW Shoes November 24, 2008

Are you ever in the mood to just by some shoes? Well you could just drive over to your closest DSW. It is pretty much a shoe outlet store. DSW sells shoes that are designer and are on sale. Some of these designers include BCBG, Converse, Marc Jacobs, PUMA, Sam & Libby, and many more. This like a shoe heaven. You can also buy handbags and accessories there. The shoes range in prices, so you will find the perfect shoe in the price range you are looking at. To check out some of these shoes Click Here

Pumpkin Cake November 24, 2008

INGREDIENTS

• 2 cups white sugar
• 1 1/4 cups vegetable oil
• 1 teaspoon vanilla extract
• 2 cups canned pumpkin
• 4 eggs
• 2 cups all-purpose flour
• 3 teaspoons baking powder
• 2 teaspoons baking soda
• 1/4 teaspoon salt
• 2 teaspoons ground cinnamon
• 1 cup chopped walnuts (optional)

DIRECTIONS

1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 12×18 inch pan. Sift together the flour, baking powder, baking soda, salt and cinnamon. Set aside.
2. In a large bowl combine sugar and oil. Blend in vanilla and pumpkin, then beat in eggs one at a time. Gradually beat in flour mixture. Stir in nuts. Spread batter into prepared 12×18 inch pan.
3. Bake in the preheated oven for 30 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.

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