|
|
Mexican Cheesecake
2 - 8 oz. cream cheese 3 - eggs 1 - can condensed milk 1 - tablespoon mexican vanilla cinnamon graham crackers
4 oz Mexican chocolate 4 oz dark chocolate 1 tablespoon chile aucho powder 1 teaspoon cinnamon 1/4 cup milk
spring-form pan
Mix together cream cheese (softened) condensed milk 3 eggs one at a time vanilla, mix until creamy
you can use pre-made or homemade graham crust. Mix crushed graham crackers and 1/3 cup melted butter until moist. Press crumbs on bottom of springfform pan. Chill for 30 to 60 minutes.
Pre heat oven to 350.
In glass bowl combine chocolates and microwave on high for 40 seconds at a time. Gradually chocolate will start to melt and you want to add your mild and cinnamon until creamy. Bake cheesecake for 60 minutes, cool in refrigerator and top with melted chocolate. ZUCCHINI CHOCOLATE CAKE 1/2 cup butter 1/2
cup oil 1 3/4 cup sugar 2 eggs 2
cups zucchini, grated 1/2 cup sour milk or buttermilk 2
1/4 cups flour 1/4 cup cocoa 1 teaspoon
baking soda 1 teaspoon salt 3/4
cup chocolate chips 3/4 cup nuts Mix
together butter, oil, sugar, eggs, zucchini and milk. Sift together flour, cocoa, soda, & salt; add gradually to zucchini
mixture. Bake in loaf pan (makes 2 loaves) at 325 for 1 hour. Top with chocolate chips and then nuts while still
hot.
Enter content here Enter content here Enter content here |
Enter supporting content here