Year: 2011

Mini Oreo Cheesecakes

42 Oreos, 30 left whole, and 12 coarsely chopped (even “reduced fat” work!)
2 pounds cream cheese, room temperature (I used 1/3 fat)
1 cup sugar
1 tsp vanilla extract
4 large eggs, room temperature, lightly beaten
1 cup sour cream (Use light and think of all the calories you’ve saved while you stuff your face with mini cheesecakes)
“A pinch” of salt
1. Preheat oven to 275 degrees. Line standard muffin tins with paper liners  & place 1 whole cookie in the bottom of each.

2. Beat cream cheese with mixer until smooth, scraping down sides of bowl as needed. Gradually add sugar, beat until combined, then add vanilla.

3. Drizzle in eggs, a bit at a time, beating until incorporated. Beat in sour cream and salt. Stir in chopped cookies by hand.

4. Divide batter evenly among cookie-lined cups, filling each almost to the top. Resist the urge to pour it directly into your mouth, I promise it will taste best once it’s properly baked and cooled.

5. Bake about 22 minutes, or until filling is set. Outsides should be stiff, it’s ok if the centers jiggle a little when you tap the pan.
Transfer to wire racks to cool completely. Refrigerate uncovered (or they will get condensation on top) at least 4 hours.

 VIA

Bleached T-shirts

“I put newspaper and on top of that wax paper under each shirt, well, inside each shirt. The wax paper was right under the top layer of the shirt, so the bleach would not bleed through. I grabbed a piece of chalk and tried to draw a design. But stretched out shirts and chalk do not go well together, so I had to abandon that idea. Instead, I decided to be bold (or impatient) and draw freehand with the bleach pen!

I let the bleach sit for about 10-15 minutes on each shirt, watching as the colors were changing and when I liked what I saw, I washed the bleach off under running water. When all the shirts were done, I put them in the washer, and that’s it. They have a bit of a hippie look, because they look washed out and shapeless, but it looks like it is on purpose.”

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Space Mud

1. In one bowl mix 1 cup of hot water, and 2 ½ T. Borax

2. In another bowl mix 2 cups glue, ½ cup room temperature water, and food coloring (optional)

3. Mix together both bowls until all liquid is gone. Store in a zip lock bag.

PLAY!!!!

How to make your own American cheese

American cheese2What exactly is American cheese? I suppose it’s that exact question that gives it such a bad rap. The American cheese that you find on supermarket shelves isn’t cheese made in the traditional way (milk that’s formed into curds and pressed). Instead, it’s either a blend of cheese and additives, or it’s a highly processed mixture of ingredients such as water, milk, milkfat, milk protein, whey, food coloring, flavorings, and emulsifiers.  

By making your own American cheese, not only will you know exactly what went into it, but also you can add in flavorings such as black pepper, roasted red peppers… you name it.

Here’s how you make it:

1 tablespoon water
1½ teaspoons powdered gelatin
12 ounces Colby cheese, shredded
1 tablespoon whole milk powder Available here if you can’t find it locally
1 teaspoon salt
⅛ teaspoon cream of tartar
½ cup plus 2 tablespoons whole milk

1. Line 5-by 4-inch disposable aluminum loaf pan with plastic wrap, allowing excess to hang over sides.

2. Place water in small bowl, sprinkle gelatin over top, and let mixture sit for 5 minutes. Pulse cheese, milk powder, salt, and cream of tartar in food processor until combined, about 3 pulses.

3. Meanwhile, bring milk to boil in small saucepan. Off heat, stir in softened gelatin until dissolved, and transfer mixture to 1-cup liquid measuring cup. With processor running, slowly add hot milk mixture to cheese mixture until smooth, about 1 minute, scraping down bowl as needed.

4. Immediately transfer cheese mixture to prepared pan, pressing to compact. Wrap tightly and chill at least 3 hours, or overnight.

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Here’s how to make it with only a food processor