Easy Creamy Cheesecake: Original & Sugar-free | The Sweet Life of Steve Ep4 | Steve Konopelski
We’re making a silky smooth, easy, creamy cheesecake that will wow your friends and family—AND this special method can be easily transformed into a sugar-free, keto version. Cheesecake has a lot of areas where it can go so, so, wrong: it can crack, it can break, and the custard can get over baked but don’t fret! I’ve developed a foolproof method that assures cheesecakey perfection, every time. Hey Mr. Cheesecake, here I am! Today’s drink will put some pep in your step, it’s called a Dark Night, and we’re using our favorite local cold brew coffee. Subscribe ► for more recipes and tips.
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DRINK:
Dark Night
1/2 oz Fireball Cinnamon Whiskey
1/2 oz Disaronno Original Amaretto
1/2 oz Simple Syrup (recipe follows)
Fill a 12 oz glass halfway with ice. Pour in whiskey, amaretto, and simple syrup. Stir together with a spoon. Top off with cold brew coffee.
Simple Syrup
Bring 3/4 cup of water and 3/4 cup of sugar to a boil. Chill before use.
EAT:
Creamy Cheesecake (one 8” pie or eight 4oz ramekins)
450g (16oz) cream cheese, softened
145g (1/2 cup plus 2 Tbsp) granulated sugar
2 eggs, room temperature
70g (1/4 cup) sour cream, full fat
1/2 tsp vanilla bean paste
SUGAR FREE version: substitute granulated sugar with 120g erythritol plus zest and juice of 1 lemon
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Place cream cheese and half of the sugar in the bowl of a food processor fitted with the blade attachment. Pulse until mixture becomes smooth. Add eggs and remaining sugar. Pulse again until well combined. Add sour cream and vanilla bean paste and pulse until smooth. Be sure to scrape the bowl well after each addition.
Strain batter thru fine mesh strainer set over medium sized bowl or storage container. Press any remaining mixture thru the strainer to ensure it is smooth and creamy. Pour batter into ungreased baking dish and cover tightly with aluminum foil. Pierce the foil a couple of times with a knife to allow steam to escape. Bake in preheated 325°F (165°C) oven until batter has set and wiggles but does not giggle.
Remove from oven and let cheesecake rest, covered, for about 2-3 minutes. Scrape custard into the bowl of a food processor fitted with a blade attachment. Blend custard until creamy and smooth. Pour custard into pre-baked pie shell or ramekins. Press plastic wrap to the surface to prevent drying out and allow cheesecake to set in fridge for at least 8 hours or overnight. Top with favorite toppings and enjoy.
Strawberry Salad
1 pint of strawberries, cleaned, hulled and quartered
1 tbsp orange liquor
2 tbsp granulated sugar
1 tsp freeze dried mint
Zest of one lemon
2 pinches of freshly ground black pepper
Combine all ingredients into a medium sized bowl. Stir well to coat strawberries with sugar. Allow to sit for 5-10 minutes so strawberries can macerate. Spoon berries and juice on top of cheesecake or other dessert. May also be done with any mixture of firm fleshed berries.
How To Make Easy Caramel Sauce | Eitan Bernath
#shorts #caramel #cooking
Homemade Brand Ice Cream: Chocolate Truffle & Caramel Latte Review
This is a taste test/review of the Homemade Brand Ice Cream in two flavors including Chocolate Truffle and Caramel Latte. They were $2.58 each at Walmart.
* Chocolate Truffle – rich, dark chocolate truffle, mixed into creamy milk chocolate ice cream with homemade fudge ripple. 2/3 cup (110g) = 290 calories
* Caramel Latte – coffee ice cream with a whipped creamy swirl, homemade caramel and chocolate espresso flakes. 2/3 cup (110g) = 220 calories
Music Credit: “Fearless First Kevin MacLeod (incompetech.com)
Licensed under Creative Commons: By Attribution 3.0
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Dunn Family Bloopers
Dunn Family Bloopers Part II
Dunn Family Bloopers Part III
Dunn Family Bloopers Part IV
Dunn Family Bloopers Part V
Dunn Family Bloopers Part VI
Eating In Bed (S02E19) Coq au Vin | Amaretto Sour
It’s a fancy and traditional French dish, but it’s actually an easy one-pot meal that you can impress anyone with - it’s coq au vin. You’ll need a drink after all that, so we’re making an amaretto sour in the Extra Helping.
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Coq au Vin
Preheat oven 250ºF (120ºC)
1-2 TBSP olive oil
4oz bacon, diced
one chicken cut into 8 parts
salt & pepper as needed
1/2 lb carrots, cut into 1” pieces
1 yellow onion, sliced
1/2 pound mushrooms
1 teaspoon minced garlic
1/4 cup brandy or cognac
2/3 cup good red wine (like cabernet sauvignon)
3/4-1 cup chicken stock
10-12 thyme sprigs
1 TBSP unsalted butter (at room temperature)
1 1/2 TBSP AP flour
1 14oz package frozen small (pearl) onions
In a large dutch oven, heat oil over medium heat.
Add bacon. Cook about 10 minutes, until it’s crispy and the fat has rendered down. When done, transfer bacon to a plate and set aside.
Pat the chicken pieces dry with paper towels. Salt & pepper (generously) both sides of chicken. Working in batches (so they don’t steam in the pan), brown the chicken pieces, skin side down first. Brown each side about 5 minutes. Transfer browned chicken to plate with bacon. Repeat until chicken is done.
Add carrots and onion, plus 1 TSP each of salt & pepper. Cook over medium heat until the onions become translucent, about 4 minutes. Add mushrooms, and cook another 4-5 minutes. Add garlic and cook for 30 seconds.
Add brandy and deglaze the pan with a wooden spoon. Return cooked bacon, chicken, and all the juice on the plate to the pot. Keep chicken in a single layer.
Add red wine, chicken stock, and thyme. Bring it all to a simmer. Cover the pot with a fitted lid, and cook in oven about 30-35 minutes, just until the chicken is no longer pink.
In the meantime, in a small bowl mash together the softened butter and flour. When chicken is done, remove pot from oven and put it over a medium-low heat. Add the butter & flour mixture to the pot and stir it in. Add pearl onions. Cover and let simmer 10 minutes. This will thicken your sauce.
Salt & pepper to taste. Serve hot.
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Amaretto Sour
1/4 cup granulated sugar
1 cup hottest tap water
1/2 cup fresh squeezed lemon or lime juice
1/3-1/2 cup amaretto liqueur (like Disaronno)
ice
seltzer water (optional)
In a cocktail shaker, add sugar, and water. Stir until sugar dissolves.
Add lemon juice and amaretto. Fill the container with ice until it tops off. Cover and shake vigorously until the shaker starts to frost over on the outside. It will get very cold.
Pour over fresh ice, or straight into a margarita glass. Serve with a lemon or lime wedge, a cherry, or even a shot of seltzer water.
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Hot Buttered Rum, it's like Liquid Christmas!
This one has been a long time coming, you've asked for it and now you're gonna get it! The Barfly's own Hot Buttered Rum.
Hot Buttered Run has been a holiday staple since colonial times. Rum has been imported into the US from Jamaica (specifically into New England) since about the 1650's and it was only a matter of time before we not only started putting the delicious stuff into our Nogs, Possits, Punches and Toddies but started distilling it on our own. The addition of butter into alcoholic drinks didn't start there though, it's been being done since the days of Henry VIII when we find a physician by the name of Andrew Boorde (1490-1549) recommending buttered Ale as a remedy for a hoarseness. By the mid 1600's the drink went purely medicinal to recreational and although we're not too sure where the spirits came into the picture, by the time New Englanders were distilling rum, buttered rum was definitely a thing. And yes, the New Englanders also believed rum to be good for the physical body and gave it as a restorative draught. And yes, they also drank it for pleasure. So whether you're drinking to your health or to your end I do hope you enjoy our very festive Hot Buttered Rum recipe!
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Here's The Specs:
2oz (60ml) Rum
.5oz (15ml) Spiced Syrup
1 Large Spoon Butter Batch
4-5oz Hot Water
Spiced Syrup:
8oz (240ml) Demerrara Sugar
4oz (120ml) Hot Water
1oz (30ml) Ginger Syrup
1/8 tsp Ground Clove Or 2 Whole Cloves
1 Cinnamon Stick
1 Star Anise
10 black peppercorns
Blend in a blender until smooth and strain through a nut milk bag or cheesecloth
Butter Batch
100g Salted Butter
4 tbsp Brown Sugar
.25 tsp Nutmeg
.25 tsp Clove
.25 tsp Cinnamon