Double Layer Pumpkin Cheesecake
2 (8 ounce) packages cream cheese, softened
- 1/2 cup white sugar
- 1/2 teaspoon vanilla extract
- 2 eggs
- 1 (9 inch) prepared graham cracker crust
- 1/2 cup pumpkin puree
- 1/2 teaspoon ground cinnamon
- 1 pinch ground cloves
- 1 pinch ground nutmeg
- 1/2 cup frozen whipped topping, thawed
- PREP 30 mins
- COOK 40 mins
- READY IN 4 hrs 10 mins
- Preheat oven to 325 degrees F (165 degrees C).
- In a large bowl, combine cream cheese, sugar and vanilla. Beat until smooth. Blend in eggs one at a time. Remove 1 cup of batter and spread into bottom of crust; set aside.
- Add pumpkin, cinnamon, cloves and nutmeg to the remaining batter and stir gently until well blended. Carefully spread over the batter in the crust.
Bake in preheated oven for 35 to 40 minutes, or until center is almost set. Allow to cool, then refrigerate for 3 hours or overnight. Cover with whipped topping before serving.
According to Belgium website Jalopnik, 25-year-old Jasmien Claeys was the driver of this unfortunate car. Her Ford Focus slammed into the back of a truck and then was nearly shattered by a second truck — which had the dashcam we saw. Amazingly, Jasmien survived, but was in a coma for days, with a shattered hand and two broken vertebrae — VERY lucky to be alive.
Have you ever seen people do this in front of you? Please share this video with anyone you think could use the wake up call.
Quick Double Chocolate Cupcakes
1 box devil’s food cake mix, such as Duncan Hines Moist Deluxe
1/2 cup vegetable oil
1 cup mini semisweet chocolate chips
2 to 3 cups White Faux Buttercream, recipe follows, colored or swirled with your favorite color
Crushed peppermint candies
Crushed lemon drops
Multicolored jimmies or nonpareils
Mini white and dark chocolate chips
Small chocolate candies
Colored decorating sugars
Cereals such as corn pops, fruit rings or graham cracker cereal squares
White Faux Buttercream:
3 sticks (12 ounces) unsalted butter, at room temperature
4 cups confectioners’ sugar
3 tablespoons whole milk, at room temperature
2 teaspoons vanilla extract
Food coloring, such as yellow, blue and red, or your favorite, if desired
Preheat the oven to 350 F. Line two 12-cup standard muffin tins with paper cupcake liners and set aside.
In a bowl, using an electric mixer, mix the cake mix, 1 1/3 cups water, oil and eggs on medium speed until moistened and smooth. Stir in 3/4 cup chocolate chips. Divide the batter evenly among the muffin cups, stirring it occasionally to redistribute the chocolate chips. The batter will nearly fill each liner to the top. Evenly sprinkle the remaining 1/4 cup chocolate chips over the tops of the cupcakes. Bake until the cupcakes spring back when lightly touched, or a toothpick inserted in the center comes out clean, about 20 minutes. Transfer to a rack to cool.
When cool, put the White Faux Buttercream out with spoons or small spatulas along with bowls of the cupcake toppings for the kids to decorate their own cupcakes.
In the bowl of a stand mixer, using the paddle attachment, whip the butter on high speed until very soft. Meanwhile, place a large sheet of parchment paper on a work surface. Using a large sifter, sift the confectioners’ sugar onto the parchment. This helps prevent clumping and makes the mixing easier. Lower the speed of the mixer and, using the parchment as a funnel, pour half the sugar into the bowl and mix slowly until combined. Add the milk and mix until combined. Once combined, add the remaining sugar with the vanilla and mix. Once it is combined, turn the mixer speed up and beat the icing until very light and fluffy, 3 to 4 minutes. If desired, divide the icing into smaller batches and color with food coloring.
Spread the icing on cooled cupcakes while at room temperature. Refrigerate any leftover icing, but be sure to let it come back to room temperature before using. Re-whip the icing to make it fluffy again. Makes 4 cups (enough for 24 cupcakes).
Yield: about 8 cups, enough for at least 6 dozen cupcakes
Prep Time: 10 minutes
Ease of preparation: easy
Banksy’s Girl With Balloon is one of the more talked about pieces in his career. The original work depicts a young girl losing a heart-shaped balloon to the wind. There is also a small quote etched into the staircase that reads, “There is always hope.” The girl is seen standing in front of a gust of wind in black and white. Her balloon is painted in bright red.
The heart-shape represents love, hope, innocence, childhood, and even self-confidence. It is not clear if the piece is supposed to represent a loss of hope or that what you desire is within your reach. The quote seems to suggest the latter.
Loaded Chicken Carbonara
6 slices bacon, chopped
1 1/2 pounds skinless, boneless chicken breast halves
- salt and ground black pepper to taste
- 3 cloves garlic
- 1 teaspoon ground black pepper
- 1/2 cup white wine
- 1 1/2 cups grated Parmesan cheese
- 3 large eggs
- 1 gallon water
- 1 pound spaghetti
- 2 cups frozen peas
- PREP 20 mins
- COOK 45 mins
- READY IN 1 hr 10 mins
- Cook the bacon in a large skillet over medium heat until crisp, about 10 minutes. Remove bacon from skillet with a slotted spoon and drain on a paper towel-lined plate. Drain fat from skillet, reserving 2 tablespoons of the bacon drippings.
- Season chicken with salt and pepper. Heat 1 tablespoon bacon drippings in the skillet over medium heat. Cook chicken breast halves in the bacon drippings until no longer pink in the center and the juices run clear, about 5 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Transfer to cutting board and tent with foil. Rest chicken for 5 minutes before slicing; set aside.
- Heat remaining tablespoon bacon drippings in skillet over medium heat until shimmering. Cook and stir garlic and ground black pepper in skillet until fragrant, about 30 seconds. Pour wine into skillet; cook at a simmer until thickened, about 2 minutes. Remove from heat.
- Whisk Parmesan cheese and eggs together in a bowl. Slowly stream wine mixture into the Parmesan mixture while whisking continually.
- Bring a large pot of generously salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally until cooked through but firm to the bite, about 12 minutes. Remove 1/2 cup of the water from the pot for later use.
Put the peas in a large colander. Drain the pasta in the colander with the peas. Return drained pasta and peas to the pot. Stir bacon, chicken, and wine mixture into the spaghetti. Thin sauce with reserved pasta water as desired.