#instant pot chocolate cheesecake

[kjonesgifs]

Instant Pot Chocolate Cheesecake In this simple Instant Pot recipe for dessert, a rich chocolate cheesecake is covered in a sweet cherry glaze.

[bohobearsboutique]

Cheesecake - Instant Pot Chocolate Cheesecake

[fullcravings]

Instant Pot Chocolate Cheesecake

[emptyfingertips]

Recipe for Malted Milk Instant Pot Cheesecake

This malted milk candy cheesecake with a graham cracker crust is simple to make in your Instant Pot® and ideal for the Easter holiday.

[shuruqharb]

Instant Pot Mini Heart-Shaped Chocolate Cheesecakes For a decadent Valentine's Day dessert, use your Instant Pot to whip up mini heart-shaped chocolate cheesecakes, infused with coffee and each perfectly sized to serve two.

[bakingtherapy]

Briella’s Winterfest Baking 18: Cheesecake

Sul sul, Gerbits. I know that I change my look like some people change their shoes, but you know, I want to try different looks all the time. Everything that I try on is beautiful. Before you write “Oh… Briella thinks that everything she wears is beautiful because she is. She’s so full of herself.” I don’t change my look because I know I’ll look good, but I know that the people who make the clothes are amazing and I need to share it with you gerbits. Okay, the rant is over about clothes and hair. Now onto the recipe for today.

Today we are going to be making a Cheesecake that you put in your Instant Pot. My family and I got an instant pot two Winterfest’s ago, and we have been using it so much. This is a recipe that my mom, yes THE Alice Ponder, found, the title of this recipe is “ Instant Pot New York Cheesecake #17” by Amy + Jacky.

For the crust of the cheesecake we are going to be making a very easy graham cracker crust. You will need graham crackers, unsalted butter or margarine, whichever you have on hand at the time. Honestly, I taste no difference, and there really is no other difference between the two, but for this recipe I am going to use the word butter, interchangeably. You are also going to need brown sugar, and flour. The measurements for the recipe will be in the description below.

For the cheesecake you will need cream cheese, eggs, sour cream all at room temperature. Gerbit, you are also going to need white sugar, cornstarch, vanilla extract and salt. This is where you can put your own flavorings in, for this we put in chocolate chips. 

The first thing you are going to be doing is place your cream cheese, eggs, and sour cream on the countertop so it can come to room temperature. Then you are going to melt the butter. 

While that is coming to room temperature, you are going to put together the crust. First, you want to crush up the graham crackers. You can do this with a food processor, place it into a bag and you a rolling pin, or use a meat tenderizer. In small bowl you are going to mix the finely ground graham cracker, a pinch of salt and brown sugar with a fork. Then you are going to add the butter until the mixture sticks together. After you add the butter you are going to line your cheesecake pan with parchment paper, or you can spray it with non-stick spray. 

To form the crust you are going to pour the graham cracker mixture, into the cheesecake pan. You then gently press down the crumbs with a glass, we used a mason jar, this is to help form an even layer. 

To firm the crust you can place it in the freezer while you make the cheesecake batter.

While your graham cracker crust is in the freezer, you are going to make the cheesecake batter. Mix the cornstarch, salt, and sugar in a small mixing bowl.

In another medium mix bowl, briefly break up the cream cheese by beating it for 10 seconds with a hand mixer using low speed.

Add in half the sugar mixture and beat until just incorporated using low speed. Make sure to scrape down the sides and the hand mixer with a rubber spatula every time a new ingredient is added. Then add the remaining sugar mixture and beat until just incorporated using low speed, which will take about 20-30 seconds.

Add in the sour cream and vanilla extract to the cream cheese, beat until just incorporated using low speed about 20-30 seconds.

Blend in the eggs, one egg at a time, for about 15-20 seconds. Remember to scrape down the sides and hand mixer with your rubber scrapper or spatula. And fold a few time to make sure everything is fully incorporated.

Pour the batter into the pan.  

You are going to want to remove all the air bubbles for a smooth surface. Tap the cheesecake pan against the counter a few times, to get rid of some of the air bubbles. You can also burst the bubbles with a toothpick or a fork.

Now it’s time to bake it. This recipe is different from all the other ones because you do not bake it in the oven, you bake it in the instant pot or a pressure cooker. You are going to put 1 cup of cold water in your pressure cooker. Then place your pan on top of a steamer rack, so that you it is not touch the water. Close the lid and press the pressure cook button and put the timer on for 26 minutes. And do a full natural release, which will roughly take 7 minutes. Open the lid very gradually and carefully. Absorb any condensation on the surface by lightly tapping the top of the cheesecake with a soft paper towel or a clean dishcloth. 

I know that this recipe is very different from the other, however, I really wanted to share this with you guys. I hope that you liked that video. See you in the next video. Vadish, Dag Dag!

Show the original author some 💖💖💖Amy & Jacky

Printable version of this recipe: on the blog

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[foodmyheart]

Instant Pot Oreo Cheesecake with chocolate ganache (half milk choc, half dark) Source: https://reddit.com/r/foodporn

http://foodmyheart.tumblr.com | https://campsite.bio/foodmyheart

[robbybirdy]

46. Baking therapy on a budget Ft. Genshin Characters: Nilou

Hello, every birdy. Today we are going to be looking at my birthday cake. Obviously, I am not saying that I make my own cake. Jeez, no… my mom wouldn’t do that to me. No. what I am saying is that this recipe has been my favorite recipe since we got an Instant Pot. And I like it because no matter what it always tastes amazing. 

Nilou is a stage dancer from Sumeru. She says that her favorite food is anything sweet, honestly, this is one of the easiest things people could say. 

We got sour cream, cream cheese, and a box of white chocolate chip macadam nut cookie dough from the truck this week. And after studying these ingredients and making the cookies by themselves, we had a bunch of cookies left over. 

My mom and I made the “Instant Pot New York Cheesecake #17” by Amy & Jacky. This recipe is one of my favorites. 

The recipe will be in the description down below. You can use the crust recipe on the recipe. 

However, because we had so much cookie dough, we decided to make the cookie dough into the crust. We baked the cookie in the pan we were going to place in the instant pot and we baked it according to the instructions on the box. I should note that we used a small springform pan that will fit into the instant pot. And we also have a sling that helps us get it out when it is done. 

What you will need for this recipe:

Cream cheese

Eggs

White sugar

Sour cream 

Cornstarch 

Vanilla extract 

Sea salt 

The first thing that the recipe states are to use a hand mixer instead of a Stand mixer. This is because the stand mixer is most of the time more powerful and it is easy to over-mix and add too much air to the cheesecake. This would make the cheesecake more souffle-like. 

30-40 minutes prior to making the cheesecake, you will want to bring your cream cheese, 2 eggs, sour cream, and 3 - 4 tablespoons of melted butter at room temperature. 

This helps your cheesecake be the yummiest, so make sure not to skip this step. 

Because we are using cookie dough, we are going to skip the graham cracker crust instructions. But if you want to make the graham cracker crust feel free to check out the recipe down below. 

Now we are going to make the cheesecake batter. 

In a small mixing bowl, you are going to mix together 2 tablespoons of cornstarch, 2 pinches of salt, and ⅔ cup of white sugar. 

In different medium sized mixing bowl you are going to briefly break up the cream cheese for about 10 seconds with a hand mixer on low speed. 

Now you are going to add half of your sugar mixture to the cream cheese, for about 20-30 seconds. Make sure that you scrape down the sides of the bowl. Add in the remaining sugar mixture and beat it until everything is just incorporated on low speed, about 20-30 seconds. 

Add in half of a cup of sour cream and 2 teaspoons of vanilla extract to the cream cheese mixture. Beat everything on low speed for 20-30 seconds. 

Next, you will add in your two eggs. Mixing them together one egg at a time. Mix until just incorporated, about 15-20 seconds. Try not to mix in this step. 

Fold everything together until fully incorporated. 

And then pour the batter into your pan with the crust in it. 

On the counter you are going to let the air bubbles rise to the surface and with a toothpick or a knife you are going to burst the air bubbles. Repeat this process until you are satisfied with it. 

Now onto the baking part of this recipe. This recipe does use the instant pot. 

Pour 1 cup of water into your Instant Pot. Place your pan in your sling, if you have oen, and place it on a steamer rack making sure that it not touching the water. 

Close the lids and pressure cook on high for 26 minutes. And wait for it to do a full natural release. Which will take about 7 minutes. Open the lid gradually, making sure not to add any moisture to the cheesecake. 

With a paper towel or a clean kitchen dishcloth, you are going to carefully absorb any condensation on the surface by lightly tapping it. 

Allow the cheesecake to cool completely at room temperature. After about 10-15 minutes you are going to carefully run a thin knife between the sidewall and the parchment paper to release the cheesecake from the pan. 

You will want to make this recipe a day ahead of time so that it can completely chill. The recipe says that it needs to be refrigerated for at least 4-8 hours, most preferably it needs to be chilled overnight. We placed this cheesecake in the freezer until we were going to serve it, and it tasted just as good. 

And enjoy. 

We have had an Instant Pot in our house since about 2018 I want to say. And as soon as my mom found this recipe I knew that it was going to be my birthday cake for a while. Just because I love cheesecake. I mean, this recipe is so versatile, and it can change so much. One of the versions I had for this cheesecake was a dirt cake version. 

What I mean by this was, I told my mom that I really wanted a grown-up cake. A dirt cake. A cake that had crushed up Oreos, chocolate pudding, and gummy worms. And yes I was an adult, I was celebrating my 25th year on this planet. 

I personally love this recipe.

I hope that you liked this recipe. Feel free to check it out for yourself. See you in the next post. Thank you.

Pinterest: Here

Recipe: Here

[thefoodadvice]

Instant Pot Oreo Cheesecake with chocolate ganache (half milk choc, half dark) by meowz89 | Follow on Instagram, Pinterest& check our Website

[mostlyyabookobsessed]

Indulge in the rich and creamy delight of Instant Pot Red Velvet Cheesecake. The perfect blend of chocolate and cheesecake, this dessert is sure to impress your guests.

Ingredients: 2 cups chocolate cookie crumbs. 1/2 cup unsalted butter, melted. 2 cups cream cheese, softened. 1 cup granulated sugar. 3 large eggs. 1 cup sour cream. 1/4 cup all-purpose flour. 1/4 cup cocoa powder. 1 teaspoon vanilla extract. 1 tablespoon red food coloring. 1/2 cup semi-sweet chocolate chips. Whipped cream and additional chocolate chips for garnish.

Instructions: Melt the butter and mix it with cookie crumbs in a bowl. Press into the bottom of a springform pan that has been greased to make the crust. Mix the sugar and cream cheese in a different bowl until the mixture is smooth. Slowly add the eggs, making sure to mix well after each one. For color, add vanilla extract, cocoa powder, sour cream, and flour. Mix everything together well. Add semisweet chocolate chips and mix them in. Place the crust in the springform pan and pour the batter over it. Put foil over the pan to protect it. Set a trivet inside the Instant Pot with one cup of water. Then put the springform pan on top of the trivet. Setting the lid to seal, put the Instant Pot lid on top and cook on high pressure for 35 minutes. Let the pressure drop naturally for 15 minutes, and then manually release any pressure that is still there. Remove the cheesecake from the Instant Pot with care. Once it's cool enough to touch, put it in the fridge for at least 4 hours or overnight. After it has been chilled, top it with whipped cream and more chocolate chips before serving.

Markus

[thekitchnpro]

No Oven? Here’s What You Need to Bake at Home Without One!

New Post has been published on https://thekitchnpro.com/no-oven-heres-what-you-need-to-bake-at-home-without-one/

No Oven? Here’s What You Need to Bake at Home Without One!

Do you have a hankering for some cookies or cake? Is your oven busted, so there is no way you can bake anytime soon? We have good news for you! You don’t need an oven to bake some delicious goodies for your family, or just for yourself! We are going to share a trick or two that will have you baking at home without an oven.

No Oven? Here’s What You Need to Bake at Home Without One!

  Use a Cast Iron Skillet on Top of a Gas Stove

If you happen to have a cast iron skillet, you can easily bake on top of a gas stove. You can easily bake bread on top of your gas stove. All you need is a cast iron skillet with a lid. You start the process by making the dough and then letting it rise in the skillet. Once the dough has risen, you can start baking until you have a fresh loaf of bread to tear apart into pieces.

You can also make cookies on the stove top in a cast iron skillet. While you can make individual cookies, cookie bars are often the better choice.

Make a Solar Oven

You can easily create a solar oven in your own backyard, or you can purchase one too. The reflective materials will have you cooking and baking in no time at all. This is the best method for preparing casseroles and chicken when your oven is no longer working.

  Use Your Microwave

You can’t really make ooey-gooey chocolate chip cookies in your microwave, but you can make certain cookies this way. Some ingredients in cookie recipes will separate when baking in the microwave, so we recommend changing up your recipes accordingly.

Use Your Crockpot

A crockpot can make a mean roast beef, but it can also bake cake or cookies for you. In fact, you can even make a cheesecake in your crockpot. It can take at least four hours to cook these items on low, but the wait time will be well worth every delicious bite.

  Turn on the Instant Pot

An instant pot is similar to a crockpot, so you can easily bake things in it. Some items cook a lot faster in the instant pot, since it is pressurized. However, most baked goods will not need the pressurized setting, because they don’t have liquids in the recipes. This small kitchen appliance can be helpful for baking and roasting and cooking when your oven is no longer working. You may need a couple specialized accessories to get your instant pot working as your new oven, but they are easily available to purchase.

You may think it is the end of the world when your oven stops working. However, there are plenty of options available, mostly right in your own home, if you are craving some baked goods. So, don’t rush out to purchase a new oven. Instead, relearn how to bake and cook using the oven-like appliances you already have.

[greenguidetips]

Summer Sizzle Solved: Conquer the Kitchen with Instant Pot and Crock Pot

Remember your childhood summers where days stretched on forever, filled with lemonade stands and fastback bicycles? Fast forward to adulthood, and scorching summer days can quickly turn into a battle against the heat, especially when it comes to dinner. Preheating the oven transforms my kitchen into a sauna,(not the good kind) and standing in front of a hot stove feels like punishment, not culinary creation.

Fear not, my fellow summer warriors! There's a delicious and cool solution waiting in the form of two dynamic kitchen companions: the Instant Pot and the Crockpot. I want to explore how these countertop heroes can transform your summer cooking routine.

Instant Gratification, Instant Pot:

Imagine this: you roll in after a day of battling the elements, craving a comforting meal but with zero desire to stand over a hot stove. Here's where the Instant Pot swoops in, your superhero of speedy yet succulent dishes. This marvel of modern cooking utilizes pressure to slash cooking times in half. Just like my moms pressure cooker from the 1960’s. Think juicy pulled pork for sandwiches, melt-in-your-mouth ribs, or hearty stews – all simmered to perfection in a fraction of the traditional time. Weeknight worries become supper triumphs, leaving you more time to relax and enjoy the precious summer evenings.

Beyond Speed: A Kitchen Chameleon

But the Instant Pot's power extends far beyond just speed. It's your kitchen chameleon, transforming into a slow cooker for those days when low and slow is the way to go. Picture perfectly tender pulled pork for barbecue night, creamy soups that warm your soul, or even decadent desserts like molten chocolate cake. Craving perfectly steamed vegetables that retain their vibrant colors and nutrients? The Instant Pot handles that too. Need to sauté aromatics for a quick flavor base? No problem!

Healthy Eating Made Easy in the Summer Heat

The Instant Pot isn't just a time-saving hero, it's a champion of healthy summer meals. Pressure cooking retains more nutrients in your food, ensuring you get the most out of every bite. Plus, its one-pot wonders mean less mess and less oil used, keeping your summer cooking light and healthy. I’m picturing perfectly fluffy quinoa for a protein-packed side dish, or steamed asparagus drizzled with lemon and olive oil – healthy options that won't weigh you down.

The Crockpot: Your Slow and Steady Sidekick

Now, let's not forget the trusty Crockpot. While the Instant Pot is all about speed, the Crockpot shines in its ability to slow cook meals to tender perfection. Those days when you're out and about enjoying summer activities? The Crockpot becomes your reliable partner. Simply throw in your ingredients in the morning, set it on low, and come home to a delicious and fragrant meal ready to devour. Think hearty chili for a casual gathering, melt-in-your-mouth pot roast with creamy mashed potatoes, or even decadent slow cooker cheesecakes. The possibilities are endless! I even use mine at Christmas for a huge pot of hot chocolate when everyone is outside building snowmen.

Learning the Ropes: A Small Investment for Big Rewards

Sure, there's a learning curve – mastering the various functions of both the Instant Pot and Crock Pot might take a smidge of practice. And while the Instant Pot can't replicate the crispy perfection of fried chicken, and the Crockpot won't whip up a meal in minutes, the sheer versatility and time-saving magic of these appliances outweigh those minor limitations.

Embrace the Appliance Revolution: Conquer Meals and the Heat

So, ditch the heat and embrace the Instant Pot and Crock Pot revolution! Explore a world of culinary possibilities, conquer mealtimes with ease, and keep your cool this summer. These countertop companions aren't just appliances, they're your new best friends, ready to help you create delicious memories without breaking a sweat (or breaking the air conditioner). With these dynamic duos by your side, summer cooking can be a breeze, leaving you more time to soak up the sunshine and enjoy the season! 

I like this InstaPot for its convenience and size.

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[helenfletcher]

The only baking needed for this No Bake Strawberry Pie is about 13 minutes for the crust. The really wonderful thing about this recipe is the fresh strawberry filling thickened with Instant Clear Jel. If you've never used it, it's a game changer. It keeps the fruit fresh without cooking which alters the flavor.....and it's super easy to use. It's important to use Instant ClearJel and not just plain ClearJel which requires cooking to set. Fresh strawberries are cut into bite size pieces and combined with sugar, instant ClearJel, water and lemon juice, then poured into a vanilla wafer crust for that easy summer dessert you've been looking for. For more information on thickeners see my post, Thickeners as Used in Baking and Pastry. Other Strawberry desserts you might enjoy include: the elegant Chocolate Strawberry Mousse Torte, Strawberry Verrines, Unbelievable Cheesecake, and the really quick Strawberry Bread. What is ClearJel Types of ClearJel There are two types of ClearJel and each has it's own special uses. ClearJel (sometimes referred to as Cook Type) is activated by heat and liquid. It works well with acidic ingredients, tolerates high temperatures, and doesn't cause pie fillings to weep" during storage. It is especially good if canning pie fillings and is the only thickener recommended by the USDA for home canning. You can also use ClearJel to thicken sauces, stews, pot pies, etc. One downside is that recipes thickened with ClearJel break down if they're frozen and thawed.  ClearJel can be substituted in equal parts with tapioca starch, corn starch or arrowroot. Products using ClearJel can be heated twice. Instant ClearJel is often referred to as the secret ingredient in uncooked recipes. It requires no heat, sets up as soon as it comes in contact with liquid, and is not adjustable. Instant ClearJel is used in uncooked fillings, such as mousses or creamy cake or pie fillings. It needs to be mixed with sugar, then with the wet ingredients, and added to the rest of the filling at once. It is particularly good when used with fresh fruit for pie fillings. While Instant ClearJel can be heated, it is not primarily used this way and can only be heated once. One of its best properties is that it can be used when freezing and thawing. Why You'll Want to Make this Pie It's sooo easy to make and beautiful. Fresh strawberries come through in every bite. It uses simple ingredients for the most part. It uses minimal ingredients for maximum flavor. Recipe Ingredients Vanilla Wafer Crust FRONT ROW: Unsalted butter BACK ROW: Vanilla Wafers (Nilla wafers suggested), powdered sugar Strawberry Filling FRONT ROW: Granulated sugar, Instant ClearJel, lemon juice BACK ROW: Fresh strawberries, water Waterproofing the Crust LEFT TO RIGHT: Semisweet chocolate, unsalted butter (white chocolate may be substitued for the dark). Whipped Cream Finish LEFT TO RIGHT: Powdered sugar, heavy cream. Variations Blueberries can be substituted for the strawberries. Mixed berries such as blueberries, red raspberries, strawberries and blackberries can be used. Be sure to see the recipe card below for the exact ingredients and instruction. Step by Step Instructions Vanilla Wafer Crust I recommend using Nabisco Nilla Wafers because not all vanilla wafers absorb the same amount of butter. If using another brand, withhold part of the butter and add as needed. You may need more or less. Step 1. Add the wafers to the processor bowl. Step 2. Process to form crumbs. Step 3. Add the powdered sugar. Step 4. Pulse to blend completely. Step 5. Add the butter to the crumbs. Step 6. Toss the crumbs and butter with a fork until the crumbs are uniformly coated. Step 7. Pour them into the pie pan, evening them out. Push the crumbs up the side of the pie plate as well as the bottom. Step 8. Press the crumbs firmly in place by hand or using a measuring cup. Bake as noted. Step 9. Place the pie crust on a baking sheet and bake as directed.

This makes it easier and safer to remove from the oven. When it is cool, waterproof the shell with either semisweet or white chocolate melted with a bit of butter and spreading it over the bottom particularly and sides of the shell. This keeps the bottom of the crust from becoming soggy. Chill the shell briefly to set the chocolate while preparing the rest of the recipe. Step 10. Add the Instant ClearJel to the sugar. Step 11. Whisk together. Step 12. Whisk together the lemon juice, water and red food coloring if using. Step 13. Add the liquid mixture to the dry ingredients for the filling and mix well. Immediately pour over the strawberries making sure all of them are well coated. Pour the strawberry filling into the crust, evening it out. Step 14. Add the powdered sugar to the cream in a mixing bowl. Step 15. Whip the cream until stiff. Step 16. Fit a piping bag with a #5 open star, fill the bag with the cream and pipe a wreath around the edge of the strawberry pie, leaving the center exposed. Chill the pie until serving. Why is using Instant ClearJel better than cornstarch? First, there is no need to puree strawberries or cook them with the cornstarch. It's one less step. Also, the ClearJel is just that - a see through clear, shiny mixture that envelopes the strawberries for their best look and taste. Can cornstarch be used instead of Instant ClearJel. It can, but that's not this recipe and it won't result in the same clean taste as will ClearJel. Why use red food coloring? Using red food coloring enhances the looks of the strawberries. The Instant ClearJel is transparent and can sometimes be seen surrounding the fruit. However, it is completely optional and the pie looks fine without it. Storage While it's true that recipes made with Instant ClearJel can be frozen, I don't suggest freezing this strawberry pie. The texture and looks of the pie can be altered when thawed. It is best to eat this pie the day it is made. Expert Tips If a food processor isn't available, place the wafers in a plastic bag and crush them with a rolling pin. You may need to do this several times for the amount of the crumbs. Simply stir in sifted powdered sugar, then add the butter as called for. Be sure to waterproof the crust. It can become soggy from the filling which is off-putting. Use either semisweet or white chocolate for the waterproofing. Make sure the pie plate is sprayed with a non-stick baking release or the crust can stick making it difficult to remove. Do not use regular ClearJel which is sometimes referred to as Cook Type to differentiate it from the Instant version. I used Nabisco Nilla Wafers as they are readily available. The amount of butter is geared towards these cookies. Other brands may need more or less butter so I would start with less if using a different brand and increase as needed. More Easy Summer desserts If you love this No Bake Strawberry Pie, It would be hugely helpful and so appreciated it if you would take a moment to leave a rating below. Thank you. (Almost) No Bake Strawberry Pie Looking for that spectacular summer pie with practically no work?  Well, this No Bake Strawberry Pie is it! Easy, delectable and made in minutes, this will have you out of the kitchen in no time. Vanilla Wafer Crust60 vanilla wafers (215 grams)1/4 cup powdered sugar (30 grams)6 tablespoons unsalted butter, melted (90 grams)Waterproofing the Crust4 ounces semisweet or white chocolate (114 grams)1 tablespoon unsalted butter or shorteningNo Bake Strawberry Filling6 cups fresh strawberries (2 poundds or 910 grams)3 tablespoons Instant ClearJel1/2 to 3/4 cup granulated sugar (100 to 150 grams)2/3 cup water1/3 cup lemon juiceRed food coloring, optionalWhipped Cream Wreath1 cup heavy cream1/4 cup powdered sugar (35 grams) Vanilla Wafer CrustPreheat the oven to 350°F. Spray a 9" standard pie plate with a non stick baking release. Set aside.Place the vanilla wafers in the bowl of a food processor.

Process to make crumbs. There should be 2 cups. Add the powdered sugar and pulse to mix in.Remove to a bowl and add the butter tossing with a fork to coat all of the crumbs.Pour into the pie plate and press the crumbs up the side of the plate as well as the bottom. The sides should be a bit thicker than the bottom. Bake for 13 minutes. It will be lightly browned and firm up when cooled. Cool completely.Waterproofing the CrustCombine the white or semisweet chocolate and butter or shortening. Microwave briefly to melt or place over simmering water to melt.Coat the sides and bottom of the crust with the chocolate. Refrigerate until needed.No Bake Strawberry FillingWash and pat the strawberries dry. Remove the tops and cut into bite size pieces. Whisk together the Instant ClearJel and sugar in a large bowl. Mix the water and lemon juice together and add it to the dry ingredients. Add the red food coloring at this point if using. Whisk together and immediately pour over the strawberries. Stir to coat all the strawberries and distribute the liquid ingredients.Pour into the prepared shell and even the filling out. Set aside.Whipped Cream WreathCombine the cream and powdered sugar in the bowl of a mixer. Whip until stiff peaks form.Fit a piping bag with a #5 open star tip and add the cream. Pipe a wreath around the edge of the pie.Refrigerate until serving. This is best served the day it is made. There is always an abundance of photos to guide you in the post above. As always, I recommend using a scale for accuracy and consistency.  Flour, in particular, is difficult to measure by volume.  For my recipes, I use 140 grams per cup of unsifted  all-purpose, bread or whole wheat flour and 125 grams of cake flour. Others may use different weights so use whatever they suggest. ___________________________________________________ If a food processor isn't available, place the wafers in a plastic bag and crush them with a rolling pin. You may need to do this several times for the amount of the crumbs.  Simply stir in sifted powdered sugar, then add the butter as called for. Be sure to waterproof the crust. It can become soggy from the filling which is off-putting. Use either semisweet or white chocolate for the waterproofing. Make sure the pie plate is sprayed with a non-stick baking release or the crust can stick making it difficult to remove. Do not use regular ClearJel which is sometimes referred to as Cook Type to differentiate it from the Instant version. I used Nabisco Nilla Wafers as they are readily available. The amount of butter is geared towards these cookies. Other brands may need more or less butter so I would start with less if using a different brand and increase as needed. Place the pie crust on a rimmed baking sheet to make it easier to remove from the oven when hot.   PieAmericaneasy to make, No Bake Strawberry Pie,, Strawberry Pie

[angstravaganza]

Instant Pot Mini Heart-Shaped Chocolate Cheesecakes Recipe Use your Instant Pot® to quickly prepare two serving-sized mini chocolate cheesecakes in the shape of hearts for a decadent Valentine's Day dessert. 2 teaspoons heavy cream, 4 teaspoons unsalted butter melted, 1/3 cup white sugar, 1/4 cup hot strongly brewed coffee, 1 large egg, 1/4 cup bittersweet chocolate chips, 1/3 cup crushed chocolate sandwich cookies, 2 packages cream cheese softened, 1 teaspoon vanilla extract, 1/8 teaspoon salt

[iskolavsmunka]

Instant Pot Chocolate Cherry Cheesecake Greek yogurt adds extra creaminess to this decadent chocolate cherry cheesecake, which is prepared in the Instant Pot. 2 tablespoons melted butter, 2 tablespoons cornstarch, 1 tablespoon black onyx cocoa powder, cooking spray, 1/2 cup vanilla and honey Greek yogurt at room temperature, 2 packages cream cheese at room temperature, 6 ounces chocolate cookie crumbs, 1/2 cup morello cherries sliced in half and drained, 2 eggs, 1/4 cup miniature semisweet chocolate chips, 2/3 cup white sugar

[theeveningletter]

Saturday, 01/21/2023

Last nights dream: That mom was throwing a party but the bathroom sink has some weird leaks going on. I was in a zoom call for kumon. It was like sort of a last day party so everyone was coming but in their separate areas. For some reason people from Netflix cheer were there. There were some older kids all doing reading in a classroom that Janel was monitoring from his office. He was having a meeting with someone who attacked him. Then Janel asked if I could take over the meeting. And from one of the small windows I saw the other person’s soul leave their body because jameel killed them.

Where I went: home.

What I ate: for lunch, I had instant noodles with homemade dumplings. For dinner, we had a Chinese new year dinner with the family. There were so many things that mom made, like dumplings, fish, shrimp, fried fish, egg, duck, tsincai, and so many other things. I also hope to make Mongolian style meatballs, which apparently were really good. After dinner, we had dessert we cut cake for Alex, because he is turning 14 tomorrow, we had some cantaloupe, orange, grapes, cheesecake, and a chocolate Oreo cake and a mango? Cake. We also had almond cookies and other things probably. We had tea.

What I did: so I woke up in time for work at 10 o’clock but Jordan said that Samina said I would not have to come in today. I don’t know why Samina didn’t tell me this herself kind of annoying, so I just stayed and slept in bed until about 1 o’clock. That’s when mom came home from work and the house got a bit louder because she was starting to cook Dad made us all instant noodles with the dumplings for lunch and afterwords. I tried to help mom with her cooking but I started out washing dishes and then she asked if I could make those Mongolian meatballs that I made years ago so I searched up a recipe on Pinterest and I followed it. I took a very long time cutting up ingredients and stuff But it turned out good I also made a sauce. Somehow the metal pot got a hole in it while it was over the fire and it started leaking out of the pot and onto the stove which was kind of crazy. I didn’t try my meatballs because it’s made out of beef. I only got to try the sauce which is very strong so I’m glad that we didn’t poured all over the meatballs and once I was done with the meatballs, then Julie auntie came with Popo  and her husband, Massoud and mom told me that I was free to go and do my work upstairs. So I said hi to them and then I went upstairs to work which was kind of hard. It feels like there’s so much that I still have to do so I don’t know, I started working on my artist research for painting, but our theme isn’t finalized as a group so I couldn’t really finish that even though I wanted to. I also started working on the journal for Josephine’s class and after that I went out for dinner they sat at the dining room table today, because it’s a lot larger so I could fit more people, which is pretty good design however because it came down later, it was a bit annoying trying to get the food around everybody. The auntie and uncle of Cooper was there with their sons Ethan and Ryan. Our family mostly had dinner on the kitchen table while mom was kind of chatting with everybody, it’s kind of strange though because Dad did not chat with everybody but it was mostly his family that was there after that we all kind of tried to help with cleanup actually before clean up people cave red pockets, which is really nice I make sure not to check the money in front of them because that seems rude but I did try to say thank you during clean up, it was all of the girls and the woman cleaning while the men just sat down talking. It was noticeable like literally the woman we’re all washing dishes, putting dishes away, drying dishes, trying to clean the table and the lamented or talk to each other, and migrate from the dining room table to the kitchen table, well after that, I kind of played with Ethan a bit. He is my little cousin who I just discovered. well, I played around with him. The woman set up stuff for dessert and I called Alex down because I want to sing happy birthday to him because his birthday luckily falls on Chinese new year which is pretty cool. so are you saying happy birthday which was a bit chaotic, so I did not get a video unfortunately and then I helped cut the cake Alex’s attitude it’s not something I enjoy I don’t know why he has such a sense of urgency and acting actually not so much acting but doing the most minuscule actions that he thinks are helpful, but it’s literally just moving a bowl 1 cm closer to my cousin and he’s it’s just very demanding and rude frankly after that, Chai Li and I stayed downstairs a dessert and hung out with the cousins. It was pretty fun actually but for dessert auntie Molly wanted me to tell her husband that was a bad idea to buy their sons video games which I could attest to seeing how they affected Alex and we played around after dessert with the little cousins and one of them said some thing kind of mean obviously he didn’t realize it though he said that my hair was dirty, even though I just washed it yesterday Aunty Molly and Uncle were quick to scold them whenever they get some thing that was a bit too rough or wild, including then it was hard to pretend like it didn’t make me sad.

After everybody left, we cleaned up and it was all done. I made some tea and I went upstairs to work. Tylee and I also tried to do my laundry before I had 12 AM. I think we got to washing it but we did not get to drying it hopefully it’ll be OK. I finish the rest of my journal for Josephine’s class and have an idea for a product to sell on gum Road

Media: ditto by new jeans

Things I got done: the journal for Josephine’s class, I chose an artist for the artist, spotlight, for painting

What I am grateful for all the relatives who were nice enough to give read pockets. I was very surprised especially by auntie Molly and her husband getting so much money and I am very grateful because I feel like I’m not hurting that much as I used to and it’s in a weird spot to get a job because I plan on getting a job at co-op so yeah

Closing thoughts: I am happy that me, and to hang out with a little cousin they are actually super cute. We also have, Aunty’s birthday party in March and that’s supposed to be one of those fancy banquet hall parties so I’m a bit scared for that just because I want to look my best, I want to lose weight actually for sure I don’t know what kind of habits I’ll get into, but hopefully they will be healthy.