chocolate mousse cheesecake -
3/4 cup graham cracker crumbs
1/4 cup unsalted butter, softened
2 tablespoons granulated sugar
Preheat oven to 350 degrees F. Place cracker crumbs, butter and sugar in a food processor and whirl a few times to mix. Press into the bottom of an 8-inch springform mold. Set aside.
24 ounces cream cheese
2 large eggs
1 cup granulated sugar
8 ounces semisweet chocolate, melted
2 tablespoons heavy cream
7 tablespoons very strong coffee (espresso)
3/4 cup sour cream
1 teaspoon dark rum
Put cream cheese, eggs and sugar into the processor bowl and mix until smooth. Add remaining ingredients and blend thoroughly. Pour batter on top of the crust. Bake for 45 minutes without opening the oven door. Cake will be slightly soft in the middle, but will firm up as it cools. At the end of the baking time, turn off heat and prop oven door open slightly with a pot holder or knife. Allow cake to cool in the oven for 1 hour before removing. Refrigerate.
Remove cake from the refrigerator at least 15 minutes before serving.
Serves 8 to 10.
(Source: vegan-yums, via thefruitmarket)
taco chip chicken -
4 (3 ounce) skinless chicken breasts
1 cup chopped scallions or onions
1 cup chopped red pepper
1/2 cup chopped celery
1 tablespoon plus 1 teaspoon butter or margarine
1 1/2 cups stewed tomatoes
4 taco shells, coarsely crushed
20 small pimento-stuffed olives, chopped
1 1/2 ounces shredded Cheddar cheese
In a 1 1/2-quart casserole, arrange chicken breasts with thicker parts toward outside of the dish. Cover and microwave on HIGH for 8 to 10 minutes, until chicken is thoroughly cooked. Remove chicken to plate and set aside.
In the same casserole, combine scallions (onions), pepper, celery and margarine; microwave on HIGH for 3 to 4 minutes, stirring once, until vegetables are tender. Add tomatoes; microwave on HIGH for 5 to 7 minutes, until slightly thickened.
Arrange chicken on top of tomato mixture; sprinkle evenly with coarsely crushed taco chips, cheese and olives. Microwave on HIGH for 2 minutes, or until cheese mel ts.
Serve with rice and a salad.
Yield: 4 servings
Each serving: 1 fat, 2 1/2 proteins, 2 vegetables, 1/2 bread; per serving: 351 calories
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