Say something, I’m giving up on you
This is how my crazy family does christmas!
Sliding a cookie from your forehead to your mouth isn’t easy (I know it’s hard to believe since I made it look so effortless).
$5 richer and missing these clowns already ♥
Dulce de Leche Cheesecake Bars
Adapted from Brown Eyed Baker
1 1/2 cups finely ground graham cracker crumbs
1/3 cup white sugar
6 tablespoons butter, melted
1 can (13.6 oz.) dulce de leche (you can find this at Target or most grocery stores next to the condensed milk in the baking aisle)
2 (8 oz.) packages cream cheese, at room temperature
1/2 cup granulated sugar
2 teaspoons vanilla extract
4 ounces bittersweet chocolate, coarsely chopped
1/4 cup (4 tablespoons) unsalted butter, cut into pieces
2 teaspoons light corn syrup
1 tbsp chocolate liqueur or heavy cream
Make the crust. Position an oven rack in the middle position and preheat oven to 325F. Line the bottom and sides of an 8-inch square pan with parchment paper, leaving a 2-inch overhang on all sides. Spray parchment paper with non-stick spray.
Mix the graham crackers, sugar and butter. Press mixture evenly onto bottom of baking pan. Bake 10 minutes, then place on a cooling rack to cool for 5 minutes.
Make the filling. Spread the dulce de leche evenly over the graham crust, then place pan in refrigerator while you prepare the cream cheese layer.
Beat the cream cheese on medium-high speed until light and fluffy, about 3 minutes. Add the sugar and continue to beat on medium-high for another 2 minutes. Add the eggs, one at a time, beating well after each addition and scraping down the sides of the bowl if necessary. Beat in the vanilla extract.
Pour the cream cheese mixture over the dulce de leche layer and spread evenly, and bake for 45-55 minutes, or until the center only slightly jiggles. Remove from the oven and cool completely-about 2 hours.
Glaze the cake. Heat the chocolate, butter, liqueur and light corn syrup in a double boiler or in a microwave at 30-second intervals, stirring until smooth. Cool for about 10 minutes. Pour the glaze over the cheesecake, tilting the pan to ensure the top is coated evenly. Chill for several hours-or at least 30 minutes before serving.
Lift the cheesecake from the pan using the parchment handles and slice into squares using a sharp knife, wiping it clean after each cut. Let the pan sit at room temperature for about 10 minutes before you lift the bars out and cut them. The chocolate glaze will crack if you cut them while they are still very cold.
When the beat of my drum meets the beat of your heart
You know I couldn’t love any other, any other
Exactly one month till the 2014 Young the Giant CD replaces the 2010 Young the Giant CD in my car and my heart explodes.
Looks like I’ve locked down my birthday plans for 2014! Just kidding. The Golden Globes are also on that night.
You celebrate your own birthday on someone else’s birthday one time, and no one ever lets you forget it! Ha.
Brunch at Bru’s yesterday with Deane and Sabrina. I slept for 13 hours after this meal.
Happy hour followed by open bar at my company holiday party last night! Someone please bring me a breakfast burrito and gatorade. I’ll be in bed under the covers.
Homemade cranberry bliss cookies on this rainy Saturday! Recipe here.
I kicked off my Thanksgiving vacay last week with the girls and JT in the OC!
It wouldn’t be a Justin Timberlake show without Christine almost getting into a fight! Ha. The image of Christine with half of her body hanging out the car window as we drove off will stay with me forever.
Thanks to Pammie for risking her life to take these awesome vids!
I can’t promise this blog won’t devolve into a Paul Walker tribute site. Fair warning.
Oh my Milo. Mob City has arrived.
Queen Bey at Staples Center last night! She dedicated her final song to Paul Walker ♥
I may or may not be sobbing uncontrollably in the background. More videos here.
- Our Thanksgiving dinner consisted of enough chinese food to feed a small village plus a turkey (which a chinese restaurant deep fried for us for $25). Ha. Is it weird that I’ve never had stuffing before?
Bingo, bitches! Now I know where I get my competitiveness and foul mouth from… I’ve never heard my grandma curse so much in my life!
The Debutante @ The Haven. Good beer and good pizza with good friends.
I haven’t been home in a while, and Rocky clearly misses me! I found this cuddle bug in my old bed every night I was in town.
When my sister woke me up from my food coma to break the news of Paul Walker‘s untimely death yesterday, I thought I was dreaming. But then it became Facebook official, and everyone started texting me to make sure I wasn’t hanging from my shower rod.
On a scale of 1 to Dawson, how ugly is my cry face right now???
We had more dessert than actual food on Thanksgiving, and this chocolate croissant bread pudding I made tasted like a slice of heaven! I’m pretty sure I saw the face of Jesus while eating it. This will probably happen again for Christmas.
Chocolate Croissant Bread Pudding
Adapted from The Barefoot Contessa Cookbook
3 extra-large whole eggs
8 extra-large egg yolks
5 cups half-and-half
1 1/2 cups sugar
1 1/2 teaspoons pure vanilla extract
10 chocolate croissants (I used a box of 10 from the Vons bakery)
Preheat the oven to 350 degrees F.
In a medium bowl, whisk together the whole eggs, egg yolks, half-and-half, sugar, and vanilla. Set the custard mixture aside.
Slice the croissants into 1-inch cubes. In a 10 by 15 by 2 1/2-inch oval baking dish, distribute the cubed croissants evenly. Pour the custard over the croissants and allow to soak for 10 minutes, pressing down gently.
Place the pan in a larger one filled with 1-inch of hot water. Cover the larger pan with aluminum foil, tenting the foil so it doesn’t touch the pudding. Cut a few holes in the foil to allow steam to escape. Bake for 45 minutes. Uncover and bake for 40 to 45 more minutes or until the pudding puffs up and the custard is set. Remove from the oven and cool slightly. Serve warm or at room temperature.