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Ilvara [6]
Friday, November 22nd 2013, 7:20am
CREAM CHEESE CANDY CANE COOKIES
Ingredients
-1/4 cup butter, softened
-3 oz. cream cheese, softened
-1 large egg
-1 package premium classic white cake mix
-1/4 teaspoon red gel or paste coloring
Directions
-Preheat oven to 350 degrees.
-Combine butter, cream cheese and egg in a large bowl.
-Blend well.
-Add cake mix.
-Blend well.
-Divide dough in half.
-Add red color to one of the dough halves.
-Blend well for even red color.
-Measure 1 teaspoon of red dough and 1 teaspoon of white dough for each cookie.
-Roll out each color into a 4 inch rope.
-Place ropes side by side.
-Lightly roll together and twist.
-Place 2 inches apart on an ungreased baking sheet.
-Shape each cookie to resemble a candy cane.
-Bake for 7 to 9 minutes or until edges are golden brown.
-When cookies are done immediately remove from baking sheet to cool.
YIELDS: 3 Dozen Cookies
PREP TIME: 25 Minutes
MERRY CHRISTMAS
Ingredients
-1/4 cup butter, softened
-3 oz. cream cheese, softened
-1 large egg
-1 package premium classic white cake mix
-1/4 teaspoon red gel or paste coloring
Directions
-Preheat oven to 350 degrees.
-Combine butter, cream cheese and egg in a large bowl.
-Blend well.
-Add cake mix.
-Blend well.
-Divide dough in half.
-Add red color to one of the dough halves.
-Blend well for even red color.
-Measure 1 teaspoon of red dough and 1 teaspoon of white dough for each cookie.
-Roll out each color into a 4 inch rope.
-Place ropes side by side.
-Lightly roll together and twist.
-Place 2 inches apart on an ungreased baking sheet.
-Shape each cookie to resemble a candy cane.
-Bake for 7 to 9 minutes or until edges are golden brown.
-When cookies are done immediately remove from baking sheet to cool.
YIELDS: 3 Dozen Cookies
PREP TIME: 25 Minutes
MERRY CHRISTMAS
Twisted Sister [12]
keep posting!
Friday, November 22nd 2013, 6:55pm
Egg nog Sugar Cookies
Ingredients
• 3/4 cup butter, softened
• 1 cup granulated sugar
• 1 egg
• 1 tsp vanilla
• 1/4 tsp rum extract
• 2-1/2 cups all-purpose flour
• 1/2 tsp baking powder
• 1/2 tsp nutmeg
• 1/4 tsp cinnamon
• 1 pinch salt
• Icing Paint
Preparation
• In large bowl, beat butter with sugar until light and fluffy. Beat in egg, vanilla and rum extract. Combine flour, baking powder, nutmeg, cinnamon and salt; with wooden spoon, stir into butter mixture in 3 additions. Divide in half; flatten each slightly. Wrap in plastic wrap and refrigerate for at least 1 hour or until chilled.
• On lightly floured surface, roll out each half of dough to 1/4-inch (5 mm) thickness. Using knife, cut out 2-inch (5 cm) rounds with 3/4- x 1/2-inch (2 x 1 cm) rectangle on top to resemble neck of ornament. Place, 1 inch (2.5 cm) apart, on parchment paper-lined or greased rimless baking sheets.
• Bake in top and bottom thirds of 375°F (190°C) oven, rotating and switching pans halfway through, for about 10 minutes or until golden on bottom and edges. Let cool for 1 minute on pans. Transfer to racks; let cool completely. Decorate with icing as desired.
Ingredients
• 3/4 cup butter, softened
• 1 cup granulated sugar
• 1 egg
• 1 tsp vanilla
• 1/4 tsp rum extract
• 2-1/2 cups all-purpose flour
• 1/2 tsp baking powder
• 1/2 tsp nutmeg
• 1/4 tsp cinnamon
• 1 pinch salt
• Icing Paint
Preparation
• In large bowl, beat butter with sugar until light and fluffy. Beat in egg, vanilla and rum extract. Combine flour, baking powder, nutmeg, cinnamon and salt; with wooden spoon, stir into butter mixture in 3 additions. Divide in half; flatten each slightly. Wrap in plastic wrap and refrigerate for at least 1 hour or until chilled.
• On lightly floured surface, roll out each half of dough to 1/4-inch (5 mm) thickness. Using knife, cut out 2-inch (5 cm) rounds with 3/4- x 1/2-inch (2 x 1 cm) rectangle on top to resemble neck of ornament. Place, 1 inch (2.5 cm) apart, on parchment paper-lined or greased rimless baking sheets.
• Bake in top and bottom thirds of 375°F (190°C) oven, rotating and switching pans halfway through, for about 10 minutes or until golden on bottom and edges. Let cool for 1 minute on pans. Transfer to racks; let cool completely. Decorate with icing as desired.
Nightingale [9]
Friday, November 22nd 2013, 7:53pm
Poinsettia Chrismas Cookies
The Recipe 3 CUPS ALL-PURPOSE FLOUR
1/2 TEASPOON SALT
1 CUP (STICKS) UNSALTED BUTTER, AT ROOM TEMPERATURE
2 CUPS CONFECTIONERS SUGAR
2 LG. EGGS
1 1/2 TEASPOONS OF VANILLA EXTRACT
1 CUP SWEETENED SHREDDED COCONUT
GRANULATED SUGAR FOR DIPPING
1 1/4 CUPS BUTTERSCOTCH CHIPS
1/2 CUP CANDIED RED CHERRIES, CUT IN HALF AND EACH HALF CUT INTO 4 WEDGES
Red candied cherries work best, but if you cannot find them, you can substitute red maraschino cherries. Be sure to drain them well. HOW TO MAKE THEM 1) In a med. bowl, whisk together the flour and salt. Set aside.
2) In a lg. bowl, with an electric mixer, beat together the butter and the confectioners sugar on medium speed until light, 2 to 3 minutes. Beat in the eggs, one at a time, beating after each addition, and then beat in the vanilla. Add the flour mixture and beat until combined. Stir in the coconut and 3/4 cup of the butterscotch chips until a medium-soft dough forms.
3) Gather the dough into a ball and wrap in plastic wrap. Refrigerate until firm, about 2 hours.
4) Preheat the oven to 375*F. Have ready ungreased nonstick cookie sheets.
5) Pinch off pieces of the dough and roll between your palms into 1-inch balls. Place on the cookie sheets, spacing them 1 1/2 inches apart. Lightly flatten the balls with the bottom of a drinking glass dipped in the granulated sugar. Press a butterscotch chip in the center of each cookie. Arrange 5 cherry wedges in a circle around the butterscotch chip, radiating from the center like petals.
6) Bake in the center of the oven until the tops are set to the touch and the bottoms are golden around the edges, 10 to 12 minutes. Let cool on the cookie sheets for 2 minutes, then transfer them to a wire racks to cool completely.
Enjoy your Poinsettia Christmas cookies
Saturday, November 23rd 2013, 11:11am
Peanut Butter Bars
1 cup butter or margarine, melted
2 cups graham cracker crumbs
2 cups confectioners' sugar
1 cup peanut butter
1 1/2 cups semisweet chocolate chips
4 tablespoons peanut butter
Recipe:
1. In a medium bowl, mix together the butter or margarine, graham cracker crumbs, confectioners' sugar, and 1 cup peanut butter until well blended. Press evenly into the bottom of an ungreased 9x13 inch pan.
2. In a metal bowl over simmering water, or in the microwave, melt the chocolate chips with the peanut butter, stirring occasionally until smooth. Spread over the prepared crust. Refrigerate for at least one hour before cutting into squares.
1 cup butter or margarine, melted
2 cups graham cracker crumbs
2 cups confectioners' sugar
1 cup peanut butter
1 1/2 cups semisweet chocolate chips
4 tablespoons peanut butter
Recipe:
1. In a medium bowl, mix together the butter or margarine, graham cracker crumbs, confectioners' sugar, and 1 cup peanut butter until well blended. Press evenly into the bottom of an ungreased 9x13 inch pan.
2. In a metal bowl over simmering water, or in the microwave, melt the chocolate chips with the peanut butter, stirring occasionally until smooth. Spread over the prepared crust. Refrigerate for at least one hour before cutting into squares.
Saturday, November 23rd 2013, 5:26pm
christmasy toffee cake biscuits (these are delicious)
ingredients :
200gr butter
200gr golden syrup
300gr self raising flour
1 teaspoon salt
200gr light brown sugar
3 eggs
2 tablespoons milk
225gr yellow marzepan
red and green food colouring
icing sugar for dusting
-preheat oven to 160 degrees celcius. Butter baking tin.
-Melt butter and syrup in pan till combined and let cool for 15 mins.
-Stir flour, salt and sugar. Beat in syrup mixture. Beat in eggs and milk.
-Pour mixture into tin and level with spoon.
-Bake about 40 mins then leave to cool.
-Divide marzipan into 3 small bowls. Add colourings to each so you have one red one green an one yellow bowl. Roll out and using festive shapes (tree, stars etc) cut out 24.
Cut cooled cake into 24 squares while in tin. Place marzipan shape onto each one then dust with icing sugar for snow effect.
Place on pretty xmasy tray or plate and ready to eat
ingredients :
200gr butter
200gr golden syrup
300gr self raising flour
1 teaspoon salt
200gr light brown sugar
3 eggs
2 tablespoons milk
225gr yellow marzepan
red and green food colouring
icing sugar for dusting
-preheat oven to 160 degrees celcius. Butter baking tin.
-Melt butter and syrup in pan till combined and let cool for 15 mins.
-Stir flour, salt and sugar. Beat in syrup mixture. Beat in eggs and milk.
-Pour mixture into tin and level with spoon.
-Bake about 40 mins then leave to cool.
-Divide marzipan into 3 small bowls. Add colourings to each so you have one red one green an one yellow bowl. Roll out and using festive shapes (tree, stars etc) cut out 24.
Cut cooled cake into 24 squares while in tin. Place marzipan shape onto each one then dust with icing sugar for snow effect.
Place on pretty xmasy tray or plate and ready to eat
Saturday, November 23rd 2013, 9:14pm
my bad forgot mixing instructions1c butter
1c white surgar
1c brown sugar
2 eggs
1 egg yolk
2tsp vanilla
1 jar (18 oz) peanutbutter
2c flour
1tsp baking soda
1/2tsp salt
1c nuts
best peanutbutter cookies ever!
cream butter, peanut butter & sugars
add eggs & vanilla
mix dry ingredients and stir into pb mixture
stir in nuts
refridgerate for 2 hours
lightly grease cookie sheet
form into walnut sized balls press sugared fork in cross pattern
bake 12-15 minutes in 350 degree oven until cookies look dry on top
Saturday, November 23rd 2013, 11:10pm
Santa Hat Brownies
Ingredients:
1 pan of your favorite brownies, cooled and cut into desired size and shape (I used a round cutter)
12-16 small strawberries, cleaned and hulled
vanilla-mascarpone buttercream (recipe below)
Vanilla-Mascarpone Buttercream
Ingredients:
1/2 cup (1 stick) unsalted butter, room temperature
8 ounces mascarpone cheese, room temperature
2-1/2 to 3 cups powdered sugar
2 teaspoons vanilla extract
pinch of salt
Method:
Using a stand mixer with a paddle attachment, beat butter and mascarpone cheese until light and creamy, about 2 minutes. Add vanilla extract and salt. Add 2-1/2 cups of sugar, half a cup at a time and continue beating until smooth. Add more sugar, if needed to reach desired consistency and sweetness.
To assemble, pipe a ring of vanilla buttercream on top of each brownie. Cut off the base of a strawberry so it is flat and place it upside down on each brownie, pushing slightly to secure in place. Top the tip of the strawberry with a dot of buttercream to finish the santa hat.
Very simple, yet very tasty and looks amazing
Sunday, November 24th 2013, 5:49am
Raisin and Nut Oatmeal Cookies
1 tsp baking powder
1 tsp baking soda
1 tsp salt
1 cup shortening
1 cup brown sugar packed
1 cup granulated sugar
2 eggs
1 tsp vanilla
2 1/2 cups quick cooking oats
1/2 cup raisins
1/2 cup walnut pieces
Preheat oven to 350 degrees.
Sift together the baking soda, baking powder and salt.
Cream the shortening and sugar until light and fluffy.
Add the eggs one at a time mixing well.
Blend in the vanilla.
Add the dry ingredients to the creamed mixture.
Stir in the oats raisins and nuts.
Roll into balls and place on a buttered pastry sheet 2 inches apart.
Bake 10-12 minutes.
Makes 3 dozen cookies.
1 tsp baking powder
1 tsp baking soda
1 tsp salt
1 cup shortening
1 cup brown sugar packed
1 cup granulated sugar
2 eggs
1 tsp vanilla
2 1/2 cups quick cooking oats
1/2 cup raisins
1/2 cup walnut pieces
Preheat oven to 350 degrees.
Sift together the baking soda, baking powder and salt.
Cream the shortening and sugar until light and fluffy.
Add the eggs one at a time mixing well.
Blend in the vanilla.
Add the dry ingredients to the creamed mixture.
Stir in the oats raisins and nuts.
Roll into balls and place on a buttered pastry sheet 2 inches apart.
Bake 10-12 minutes.
Makes 3 dozen cookies.
Sunday, November 24th 2013, 5:56am
Pecan Drops
1/4 cup butter
1/2 cup granulated sugar
2 eggs, separated
2 tsp baking powder
1/4 tsp salt
1 cup flour
1 cup pecans, broken
1/4 cup milk
1 tsp vanilla
Preheat oven to 350 degrees.
Cream butter with the sugar and beat in egg yolks.
Whip egg whites stiff.
Sift together baking powder, salt and flour.
Mix into cream mixture then add egg whites and mix.
Add the nuts, milk and vanilla and mix.
Drop by tsp onto cookie sheet.
Bake at 350 degrees for 10-12 minutes
This makes about 2 1/2 dozen cookies.
Although the other recipe is a favorite of mine i had recieved it from a friend who found it online so to make sure i am abiding by the rules i put up this recipe that my mom gave me. It is also another favorite of mine I hope you guys enjoy it.
Have a very merry xmas
1/4 cup butter
1/2 cup granulated sugar
2 eggs, separated
2 tsp baking powder
1/4 tsp salt
1 cup flour
1 cup pecans, broken
1/4 cup milk
1 tsp vanilla
Preheat oven to 350 degrees.
Cream butter with the sugar and beat in egg yolks.
Whip egg whites stiff.
Sift together baking powder, salt and flour.
Mix into cream mixture then add egg whites and mix.
Add the nuts, milk and vanilla and mix.
Drop by tsp onto cookie sheet.
Bake at 350 degrees for 10-12 minutes
This makes about 2 1/2 dozen cookies.
Although the other recipe is a favorite of mine i had recieved it from a friend who found it online so to make sure i am abiding by the rules i put up this recipe that my mom gave me. It is also another favorite of mine I hope you guys enjoy it.
Have a very merry xmas
Mondoon [12]
Justeen [18]
Sunday, November 24th 2013, 7:17am
No- Name Dessert
Crust:
1 cup Flour
1/2 cup Butter
1/2 cup Pecans
Blend together and press firmly on the bottom of a 9 X 13 pan.
Bake for 15 minutees at 350 degrees, then cool.
Middle Filling:
1-8 oz. Philly cream cheese
1 cup powdered sugar
1/3 of a container of Cool Whip
Mix these 3 ingredients together and spread over cooled crust.
Topping:
2 pkg. Chocolate pudding
2 1/2 cups of Milk
2 containers of Cool Whip ( 9 oz size )
Cook pudding & cool
Spread pudding over bottom layer, cover with cool whip.
Garnish with almonds
i found my grandmas cook book that i got from after she passed & i thought you might enjoy trying this pie out. She was very found of all her sweets & goodies. 
i enjoyed them all!
Crust:
1 cup Flour
1/2 cup Butter
1/2 cup Pecans
Blend together and press firmly on the bottom of a 9 X 13 pan.
Bake for 15 minutees at 350 degrees, then cool.
Middle Filling:
1-8 oz. Philly cream cheese
1 cup powdered sugar
1/3 of a container of Cool Whip
Mix these 3 ingredients together and spread over cooled crust.
Topping:
2 pkg. Chocolate pudding
2 1/2 cups of Milk
2 containers of Cool Whip ( 9 oz size )
Cook pudding & cool
Spread pudding over bottom layer, cover with cool whip.
Garnish with almonds
i found my grandmas cook book that i got from after she passed & i thought you might enjoy trying this pie out. She was very found of all her sweets & goodies. i enjoyed them all! 
if its beer-30, whiskey-time, or wine time 
best pour spare glass :sneak: im on my way 
kiss2: 
Sunday, November 24th 2013, 8:05am
My Family Christmas Cookies
Since Egnlish is not my native language would like you to excuse me if there is some missunderstanding of some words. I accept remarks in order to make it all clear for you. 
Ingredients:
1/2 kg flour;
1/2 tea cup melted butter;
3/4 tc. sugar;
2 eggs;
6 tbs. fresh milk;
1 baking powder;
1 ts. cinnamon;
2-3 smashed cloves;
For the decoration:
1 white chocolate;
1 black chocolate;
honey;
colorfull sugar sticks;
Mixing:
Put the flour on the table or over big plate good for mixing. Make it look like a vulcano and on the top in the hole add the melted butter, the sugar, the 2 eggs mixed before that with the 6 tbs. fresh milk and the baking powder, the sinnamon and the smashed cloves. Make sure you have no rings and bracelets and start mixing untill you make the dough hard and not sticky. If needed add little more flour.
Since you have it done take a piece with size of a tenis ball. Throw one handfull of flour under so it dont stick. Roll it out untill its all good spread on same thickness of 2 to 3 mm. Use forms to cut off in shape of christmas trees, santa hats, candy canes, stars, moons, etc. If you don't have any you can draw on a cardboard the desired shape and cut them off, apply over and cut with a knife. Whatever is left after cutting add to the big ball, mix little and take new "tenis" ball untill you finnish it all.
Put them in a pan, on which you already put butter all over. Bake in medium heat oven (220-300C) untill golden color. Just right after you take them from the oven while they are hot smear with brush the honey on the upper side.
Decorating:
In order to decorate the cookies you need to melt the both chocolates in separate pots. Melting is better to be done on steam or water (pot inside bigger pot with water or pot over a steamer, which takes longer).
Put the cookies on cooking paper or kitchen paper. You need them to be cold. And the honey to be already absorbed.
After melting the 1 chocolate add it in bag and push it to go in the one corner. Cut off very small part of the corner and with squeezing gently decorate the cookies by own desire. You can keep some only 1 color and some with the both chocolates. Make garlangs on the trees, draw the shape of the hat and the lines of the candy canes, make the star winking and the moons smiling. Then, while the chocolate is still hot you can add over, or in the corners the colorfull sugar sticks. Wait the chocolate to come cold and dry and then you can move them
Enjoy!.gif)
Ingredients:
1/2 kg flour;
1/2 tea cup melted butter;
3/4 tc. sugar;
2 eggs;
6 tbs. fresh milk;
1 baking powder;
1 ts. cinnamon;
2-3 smashed cloves;
For the decoration:
1 white chocolate;
1 black chocolate;
honey;
colorfull sugar sticks;
Mixing:
Put the flour on the table or over big plate good for mixing. Make it look like a vulcano and on the top in the hole add the melted butter, the sugar, the 2 eggs mixed before that with the 6 tbs. fresh milk and the baking powder, the sinnamon and the smashed cloves. Make sure you have no rings and bracelets and start mixing untill you make the dough hard and not sticky. If needed add little more flour.
Since you have it done take a piece with size of a tenis ball. Throw one handfull of flour under so it dont stick. Roll it out untill its all good spread on same thickness of 2 to 3 mm. Use forms to cut off in shape of christmas trees, santa hats, candy canes, stars, moons, etc. If you don't have any you can draw on a cardboard the desired shape and cut them off, apply over and cut with a knife. Whatever is left after cutting add to the big ball, mix little and take new "tenis" ball untill you finnish it all.
Put them in a pan, on which you already put butter all over. Bake in medium heat oven (220-300C) untill golden color. Just right after you take them from the oven while they are hot smear with brush the honey on the upper side.
Decorating:
In order to decorate the cookies you need to melt the both chocolates in separate pots. Melting is better to be done on steam or water (pot inside bigger pot with water or pot over a steamer, which takes longer).
Put the cookies on cooking paper or kitchen paper. You need them to be cold. And the honey to be already absorbed.
After melting the 1 chocolate add it in bag and push it to go in the one corner. Cut off very small part of the corner and with squeezing gently decorate the cookies by own desire. You can keep some only 1 color and some with the both chocolates. Make garlangs on the trees, draw the shape of the hat and the lines of the candy canes, make the star winking and the moons smiling. Then, while the chocolate is still hot you can add over, or in the corners the colorfull sugar sticks. Wait the chocolate to come cold and dry and then you can move them
Enjoy!
.gif)
Choose me for your .gif)
toff [20]
Sunday, November 24th 2013, 9:29am
Turkish delight and walnuts cookies
My mother reciepe for winter cookies))))250g flour
125g sugar
125g soft butter
1 egg
1 pack vanilla
1 soup spoon cinnamon
1 tea spoon baking powder
1 small drop of salt
1 pack turkish delight, standart flavour or rose flavour
1/4 of a walnut for each cookie
skin of 1 lemon shredded if natural delight/ from 1 orange if rose delight
caster sugar
Sieve the flour and add inside after the baking powder, sinnamon and the salt. Make in the middle hole and put there the egg which u stir before that with the sugar and the vanilla. Mix little then add the butter. Then keep mixing untill its all same. Put in bow and cover with foil. Keep it rest for 1-2 hrs in the room.
Cut the turkish delight on small cubes 1sq/cm.
Split all mixture on small balls. Like ping-pong. Smash them with your hands to look like small pancakes with 4-5mm thickness. Put in the middle the turkish delight, little from the shredded lemon skin and 1/4 of walnut. Roll it or try to make it like ball again but be sure there is no holes from where the turkish delight can go out when you bake.
Put them in paper baking forms or baking paper. Put in oven on 170C untill ready.
When cold remove from the baking forms/paper, put in dish and sieve over them caster sugar.
Then eat))))))
Sunday, November 24th 2013, 3:33pm
INGREDIENTS
Dough:
2 eggs
1 cup of sugar
2 teaspoons of cinnamon
3 tablespoons of honey
2 teaspoons of baking powder and 1 tsp of Soda
1 cup of vegetable oil
3 cups of flour
Glaze:
1/2 lemon
powdered sugar
food coloring
HOW TO COOK
Dough:
Eggs with sugar lightly beat with a mixer. When the mixture starts to increase, add cinnamon, honey, butter, flour and baking powder.
The dough must be soft. Roll out, cut figures. Furnace 8 - 10 (depending on thickness) minutes at 180 deg. C.
Glaze:
Juice of half a lemon mix with powdered sugar until syrup consistence.
Dough:
2 eggs
1 cup of sugar
2 teaspoons of cinnamon
3 tablespoons of honey
2 teaspoons of baking powder and 1 tsp of Soda
1 cup of vegetable oil
3 cups of flour
Glaze:
1/2 lemon
powdered sugar
food coloring
HOW TO COOK
Dough:
Eggs with sugar lightly beat with a mixer. When the mixture starts to increase, add cinnamon, honey, butter, flour and baking powder.
The dough must be soft. Roll out, cut figures. Furnace 8 - 10 (depending on thickness) minutes at 180 deg. C.
Glaze:
Juice of half a lemon mix with powdered sugar until syrup consistence.
Friday, November 29th 2013, 6:41am
Caramelised hazelnut cheesecake
For the cheesecake
150g ready-made shortbread biscuits, crushed
2 tbsp clear honey
150g mascarpone
2 tbsp double cream, whipped
1 tbsp hazelnut liqueur
1 vanilla pod, seeds only
2 tbsp chopped hazelnuts
1 tbsp icing sugar
1 tsp lime juice
For the hazelnut praline
100g/ caster sugar
100g/ hazelnuts
chocolate, grated, to decorate
place the crushed biscuits and honey into a food processor and blend together. Place a chefs' ring onto a serving plate and press the biscuit mixture into the bottom of the chefs ring
place the mascarpone and cream into a bowl and mix together. Fold in the liqueur, vanilla seeds, hazelnuts, icing sugar and lime juice
place the cream mixture into the chefs ring on top of the biscuit mixture. Level off the top with a knife. put into the fridge to chill
For the praline, melt the sugar in a pan over a low medium heat, until its melted. When it caramelises or darkens in colour, add the hazelnuts
Quickly pour the hazelnut and sugar mixture onto an oiled baking sheet and leave to set until cool. when its set, break into shards and use to decorate the top of the cheesecake
to serve, carefully remove the chefs ring from the cheesecake and waaalllah! grate chocolate on top for decoraion
150g ready-made shortbread biscuits, crushed
2 tbsp clear honey
150g mascarpone
2 tbsp double cream, whipped
1 tbsp hazelnut liqueur
1 vanilla pod, seeds only
2 tbsp chopped hazelnuts
1 tbsp icing sugar
1 tsp lime juice
For the hazelnut praline
100g/ caster sugar
100g/ hazelnuts
chocolate, grated, to decorate
place the crushed biscuits and honey into a food processor and blend together. Place a chefs' ring onto a serving plate and press the biscuit mixture into the bottom of the chefs ring
place the mascarpone and cream into a bowl and mix together. Fold in the liqueur, vanilla seeds, hazelnuts, icing sugar and lime juice
place the cream mixture into the chefs ring on top of the biscuit mixture. Level off the top with a knife. put into the fridge to chill
For the praline, melt the sugar in a pan over a low medium heat, until its melted. When it caramelises or darkens in colour, add the hazelnuts
Quickly pour the hazelnut and sugar mixture onto an oiled baking sheet and leave to set until cool. when its set, break into shards and use to decorate the top of the cheesecake
to serve, carefully remove the chefs ring from the cheesecake and waaalllah! grate chocolate on top for decoraion
Mental backup in progress - Do Not Disturb! 
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