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trix says...

Sp we spoke to our contractors this morning, now they're telling us we'll be looking at the December10-Dec13 Weekend as the finishing date for the store's construction! So we should be opening the week after. And with that in mind, it's getting down to crunch time for us to find staff and start the training process! We've had about 289 inquiries, and about 50-something actual interviews! We're going on our third day of meeting with eager, potential applicants. A strong, dependable staff is so essential to our business--without a good staff, how will our store operate and run successfully! Initially, we were holding our interviews at the ING Direct Cafe off of Chestnut. We figured we were there so much we might as well hold the interviews there too- especially since we had no facilities to do so. However, we did not know we had to communicate this with the ING staff, and we ended up getting in trouble with the Supervisor/Manager. Ehh... so we went with "Plan B" for today's Round3-- STARBUCKS!  When all else fails, find the nearest Starbucks. =)
Out of our many, many applicants, we're confident that we've found our staff. Hopefully we can get back to everyone by Sunday, we've got a few interviews left-- and then we can start figuring out the training processes and such.

On another note, we've been doing our research with the best suppliers in town for the best of the best ingredients for our products! We went ahead and narrowed it down, and we're now in the test sampling stage for essential ingredients for our Specialty Tiramisu Cheesecake and Rare Fruit Cheesecake! We'll let you guys know how it goes. =)

 

Filed under: cheesecake

WOW...THIS IS SO GOOD JUICE. THANKS DAWN!
Views: 60
4 ratings
Time: 08:02 More in People & Blogs

Filed under: Cheesecake

HD Video review of the Cheesecake flavored E-liquid from MyFreedomSmokes.com in 24mg strength
Views: 41
1 ratings
Time: 10:10 More in Education

Filed under: Cheesecake

fonfonth says...

Cheese Cake pour 8 personnes


Il vous faut :

  • pour la pâte :
    • 100 g de gâteaux secs (Petit-Beurre ou Spéculos)
    • 50 g de sucre semoule
    • 60 g de beurre
  • pour la garniture :
    • 250 g de fromage blanc très égoutté
    • 1,5 dl de crème fraîche épaisse
    • 100 g de sucre semoule
    • 1 citron non traité
    • 2 œufs
    • 8 feuilles de gélatine
    • extrait de vanille
  • pour la décoration :
    • Chantilly
    • fruits frais ou au sirop

La préparation de la pâte : Passez les petits-beurre à la moulinette électrique jusqu'à l'obtention d'une poudre fine. Puis, faire fondre 50 g de beurre dans une casserole à feu doux. Ajoutez y le sucre et la poudre de biscuits et mélangez. Beurrez un moule à manqué à fond amovible de 20 cm de diamètre avec le reste du beurre. Étalez la pâte en l'aplatissant avec les doigts et mettez au réfrigérateur.


La préparation de la garniture : Faites ramollir la gélatine dans un bol d'eau froide. Puis, égouttez là et faites la fondre dans une petite casserole à feu doux avec trois cuillerées à soupe d'eau. Laissez refroidir. Cassez les œufs en séparant les blancs des jaunes. Lavez le citron, essuyez le et râpez la 1/2 du zeste au dessus des jaunes d'œufs. Battez les au fouet à la main.
Ajoutez la gélatine tiède aux jaunes d'œufs et sans cessez de battre incorporer le fromage blanc, la crème fraîche, la 1/2 du sucre et l'extrait de vanille.
Continuez à fouetter jusqu'à obtention d'une crème lisse. Battez les blancs en neige très ferme et ajoutez y le reste du sucre en continuant à battre pendant 1 minute. Puis incorporez-y délicatement la préparation. Sortez le moule du réfrigérateur et verser y la préparation. Lissez à l'aide d'une spatule et laissez prendre pendant au moins 4 H au réfrigérateur.

Au moment de servir, démoulez le gâteau sur un plat et décorez (si vous le souhaitez).

Filed under: cheese cake

fonfonth says...

Vous avez aimez, ils vous les ont scannées...

2 R7 magiques :

- la soupe au potiron
- le cheese cake

Bon appétit

Filed under: cheese cake

Nicole says...

Anyone who knows me knows I LOVE wedding cake. I don't know why, there is just something about the awesomeness of it, that you can't get in other cakes. hehe Well, I found a simple recipe for a mock wedding cake, that I am going to try, but I still need a good frosting recipe. Some wedding cakes use a buttercream (which I love) and then there is that special sugar icing that wedding cakes and Petit Fours use. If you all have some frosting/icing recipes, please share! :) Here is the cake recipe:


INGREDIENTS (Nutrition)

  • 1 (18.25 ounce) package white cake mix
  • 1 cup all-purpose flour
  • 1 cup white sugar
  • 3/4 teaspoon salt
  • 1 1/3 cups water
  • 1 cup sour cream
  • 2 tablespoons vegetable oil
  • 1 teaspoon almond extract
  • 1 teaspoon vanilla extract
  • 4 egg whites

DIRECTIONS

  1. Preheat oven to 325 degrees F (165 degrees C). Grease and flour an 11x13 inch cake pan.
  • Stir together the white cake mix, flour, sugar, and salt in a large bowl until well mixed. Pour in the water, sour cream, vegetable oil, almond and vanilla extracts, and egg whites, and beat with an electric mix on low until all the ingredients are mixed and moistened but some lumps still remain, 4 minutes.
  • Pour the batter into the prepared cake pan, and bake in the preheated oven until the top is a light golden brown and a toothpick inserted into the center of the cake comes out clean, about 25 minutes. Allow to cool before frosting.
  • --
    www.nextgenerationdaughters.com

    Filed under: cheesecake

    Nicole says...

    Well, out of the twenty something proposals I had sent to me, on Wednesday, I have to say, I thought this one was the overall favorite. Some were VERY creative and romantic...but this one had cheesecake, so it won by default. ;) lol

    (Sent to me by Tiffany H. It's not her story, but she wanted to share. I agree, it's cute! )

    Engagement Proposal:- - -Sweetest Proposal

    I took my girlfriend to our favorite expensive restaurant that we always go to for special occasions. Fortunately, her birthday was near, so it didn't raise her suspicions when I told her where we were going. 

    We had an elaborate dinner, and I told her that I already had a dessert in mind. She figured on a birthday cake or something. I had arranged with the kitchen ahead of time to prepare a large silver dessert tray. 

    On the tray, beside our favorite raspberry cheesecake, was written in white chocolate, "Will you marry me, Stephanie?" As she was reading the dish, I bent to one knee and taken out the ring. 

    We've been married now for six wonderful months! 

    -Chris, Sacramento, CA

    Filed under: cheesecake

    isbacke says...

    Oj oj. Min födelsedag fortsätter tydligen. Ikväll har B2 och Karin bakad denna vackra cheesecake. Kalorisnål? Inte direkt. Men god!

    Filed under: cheesecake

    Filed under: cheesecake

    scottyr says...

    PHILADELPHIA Double-Chocolate Cheesecake

    PHILADELPHIA Double-Chocolate Cheesecake












    Prep Time:
    20 min
    Total Time:
    5 hr 35 min
    Makes:
    16 servings

    What You Need!

    24 OREO Cookies, crushed (about 2 cups)
    1/4 cup  (1/2 stick) butter or margarine, melted
    4 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
    1 cup  sugar
    2 Tbsp. flour
    1 tsp.  vanilla
    1 pkg. (8 squares) BAKER'S Semi-Sweet Chocolate, melted, slightly cooled
    4   eggs
    1/2 cup blueberries

    Make It!

    HEAT oven to 325ºF.

    MIX crumbs and butter; press onto bottom of 13x9-inch foil-lined pan. Bake 10 min.

    BEAT cream cheese, sugar, flour and vanilla with mixer until well blended. Add chocolate; mix well. Add eggs, 1 at a time, mixing on low speed after each just until blended. Pour over crust.

    BAKE 45 min. or until center is almost set. Cool completely. Refrigerate 4 hours. Use foil to lift cheesecake from pan. Top with berries.

    Kraft Kitchens Tips

    Size-Wise
    Need a sweet treat to serve a crowd? Try this rich, chocolatey dessert! Since it serves 16 people, it easily fits the bill.
    How to Press Crumb Mixture Into Pan To Make Crust
    Use bottom of dry measuring cup to press crumb mixture onto bottom of pan.
    Special Extra
    Add 1/4 cup hazelnut liqueur with the melted chocolate.

    Filed under: cheesecake