Oh, and I found this recipe on Two peas and their Pod...
2 1/2 cups all purpose flour
1 teaspoon baking soda
1/4 teaspoon salt
3/4 cup cocoa
1 cup butter, at room temperature
1 cup granulated sugar
1 cup light brown sugar
2 teaspoons vanilla extract
Bag of Rolo candies, unwrapped
Sugar (for rolling the cookie dough balls in)
1. Preheat oven to 375 degrees F. Line a baking sheet with parchment paper or silicone mat. Set aside.
2. With a mixer, cream butter and sugars together until smooth. Add in eggs, one at a time. Next, add in vanilla extract. Mix until blended.
4. Slowly add baking soda, salt, cocoa and flour to mixture and blend well. Take a spoonful of chocolate cookie dough and wrap around one Rolo candy. Make sure Rolo is completely covered with cookie dough. Roll dough ball in sugar and place on prepared baking sheet. Continue until you run out of cookie dough.
5. Bake cookies for 7-10 minutes. Remove from oven and let sit on cookie sheet for 3-5 minutes. Move to a cooling rack and cool completely.
Makes exactly 3 dozen cookies.
Amy's Note: I used the medium pampered chef scoop and I baked them for exactly 10 minutes.
This is such a good cheesecake. I have a long failed history with cheesecakes and I was elated that this one worked...Go Me! The tastiest part is the almond extract in the crust...delicious! I got the recipe from a book I am reading called "The Cherry Cheesecake Murder" and I made my usual small adjustments to make it more me...it is sooooo good! And, I don't like cherries on top so I just bought a can of raspberry filling for the topping...yummy!
Pour melted butter and almond extract over cookie crumbs. Press into a 9 inch springform pan that has been sprayed with pam. Press up the sides one inch. Put crust in freezer.
1 cup sugar
3 8 oz. bricks cream cheese (room temp)
3/4 cup mayonnaise
2 cups white chocolate chips
2 tsp. vanilla
Mix sugar, cream cheese and mayo until very smooth. Add eggs one at a time and mix well after each egg. Melt the white chocolate chips in the microwave for about 2 minutes. Let cool for 2 minutes and add to batter. Add vanilla and mix everything together very good. Pull crust out of freezer and pour batter into crust. Place cheesecake onto a foiled lined cookie sheet and bake in a pre-heated 350 degree oven for 55 minutes. Turn oven off and leave cheesecake in there for a couple of hours. Refrigerate cheesecake for at least 8 hours before serving.
Warning: Mine was so ugly and cracked really bad. The edges were raised and I had to cut them off to level it out. I just poured the raspberry filling over the entire thing to cover the ugliness...and trust me, you won't even remember how ugly it was once you have tasted it!....yummy!!!
So I was perusing the internet the other day about the benefits of vinegar in regular, daily household cleaning and I was surprised at how many uses there are for vinegar. I had heard of several of them and have tried many but my latest find was astonishing!!! I had a friend tell me about pouring vinegar in the bottom of my dishwasher every time I wash the dishes and so I tried that and it worked okay. I read online that you could actually put the vinegar in the little jet dry compartment and that seemed to be more easily done for me...since I was always forgetting to pour the vinegar in the bottom. After I did this and washed the dishes for the first time I was so amazed at the results! It was crazy at what a difference it actually made...and the little jet dry thingy will stay loaded for awhile so I don't really have to think about it too often. And...vinegar is dirt cheap!