حلى لسنكرس من موقع اجنبي وينك الباجوري

تسلمى يا قمر على الترجمه بجد انتى اكثر من رائعه

نحن بأنتظارك حبيبتي يعطيك العافيه

الحلوى البارده بالقرفه والشوكولاته

Frozen Cinnamon-Chocolate Dessert

مربعات التراميسو

Tiramisu Bars

الطبقه الاولى

كريمه تشيز 3 اونصه مثل فلادليفيا او كيري

تسلمين حبيبتي وناطرين اخر طبق وربي يعطيك الصحه والعافيه

لقيت حلى رائع بس اتمنى ترجمته من الاخت الباجوري وربي يعطيها العافيه





Crust:
1 1/2 cups graham cracker crumbs
4 tablespoons granulated sugar
1/4 cup (1/2 stick) melted butter

Filling:
3 (8-ounce) packages cream cheese, at room temperature
1 cup granulated sugar
5 eggs
1 tablespoon vanilla extract

Topping:
1 1/2 cups sour cream
4 tablespoons granulated sugar
1 teaspoon vanilla extract

Praline Sauce:
2 tablespoons light brown sugar
2 tablespoons cornstarch
1 cup dark corn syrup
1/2 cup chopped pecans
1 teaspoon vanilla extract
Preheat the oven to 350 degrees F.
For the crust, stir together the graham cracker crumbs, sugar, and butter. Pat this mixture into the bottom and sides of a 9-inch spring form pan. Make the filling: In a large bowl, beat together the cream cheese and granulated sugar. Beat in the eggs, 1 at a time, and then beat in the vanilla. Pour the filling into the crust and bake for 1 hour. Remove the cake from the oven and cool for 10 minutes. Meanwhile, make the topping: In a bowl, mix the sour cream, sugar, and vanilla until well blended. Spread this mixture over the warm cake and return to the oven for 4 minutes. Let the cake cool to room temperature in the pan, then cover with plastic wrap and refrigerate for at least 4 hours or overnight. At serving time, use a table knife to loosen the cake from the pan. Remove the sides of the pan and place the cake on a platter, leaving it on pan bottom. To make the praline sauce, in a small heavy saucepan stir together the brown sugar and cornstarch. Stir in the corn syrup and cook over medium heat, stirring constantly, until thick. Remove the pan from the heat and stir in the nuts and vanilla. Cool slightly. Serve the cheesecake, passing the sauce in a bowl with a small ladle. Store any leftovers in the refrigerator

يسلموووووووووووووو....

هم هذا الطبق

Praline Cheesecake

A delicious delight from chef Marilyn Harris.

Ingredients
Crust:
1 cup flour
1/4 cup dark brown sugar
1 cup chopped pecans
1 stick unsalted butter, melted

Filling:
16 oz. cream cheese
1 cup sugar
1 tsp. vanilla
3 eggs

Topping:
2 cups sour cream
6 tbsp. sugar
1 tsp. vanilla
Pecan halves

Instructions
Mix first 4 ingredients together in food processor. Press into bottom of 13" x 9" baking dish. Bake for 15 minutes in a 350°F oven. Cool.

In the food processor whip together the cream cheese, sugar and vanilla until smooth. Add the eggs and process until the mixture is smooth and fluffy. Pour over the baked crust. Return to the oven and continue to bake at 350°F for about 20 minutes or until set and puffed. Remove and spread with the sour cream topping (stir topping ingredients together gently with a fork to mix). Spread over the baked filling and return to the oven. Bake for 5 minutes, remove and cool on a rack. Chill until very cold. Cut into squares. Place a pecan half in the center of each square. Keep chilled until ready to serve.

Makes 24 squares

انتظرك حبيبتي

مشكورين على المجهود الرائع

ترافيل بالبراونيز و كريمة الكراميل

Caramel Cream Brownie Trifle

برالين تشيز كيك

Praline Cheesecake

الله مشكوووووووره