Since we're having a party we need party favors, right? So for you, dear readers, I am offering an exclusive 10% discount on everything in my Etsy shop! This is my first ever sale, and it is just for you. I wanted to thank all of you for coming to visit me here at The Apple Crate and for the sweet comments and support. Here's the deal:
- Use coupon code TAC11 during checkout.
- Discount applies to your entire purchase.
- Sale valid through September 15th.
Also, a funny thing about the day I started this blog is that it is also my Dad's birthday. Happy birthday, Dad!! August 30th is definitely a day worth celebrating. *wink* Here is the card I made for him.
I stamped the presents twice. Once on the main white panel, and again on a separate piece of white paper so that I could color it in, cut it out, and pop it up. I stamped an oval in Crumb Cake underneath to ground the presents.
I picked out three coordinating pattern papers and cut them to resemble pennants for a festive look. A bit scallop trim hides the seam. Hurray for birthdays!
Stamps: Happy Moments (SU!), Small Oval (A Muse)
Paper: Crumb Cake, Only Orange, Tempting Turquoise, Whisper White, Orange Small Dots dp by Recollections, Garden Grove dp by Scenic Route, Swimming Pool Daisy dp by Doodlebug Design
Ink: Versa Fine Onyx Black, Only Orange, Tempting Turquoise, Crumb Cake
Embellishments: orange satin ribbon
Tools: scallop border punch, Swiss Dots embossing folder, foam tape, aqua painter
Chocolate Truffle Cheesecake
makes 16 servings
9 oz. chocolate wafer cookies
6 Tbsp. unsalted butter, melted
1/2 lb. unsweetened chocolate
1 1/2 lb. cream cheese
3 large eggs
1 c. sugar
1/4 c. Amaretto liqueur
1 1/2 tsp. vanilla extract
1/2 c. whipping cream
Whirl the chocolate cookies in a blender until they form crumbs. Mix with the melted butter. Press into the bottom and sides of a buttered 10-inch spring form pan and refrigerate until you're ready to fill and bake.
Preheat oven to 350 degrees. In the top of a double boiler over boiling water, melt the chocolate. Set aside to cool. In the large bowl of an electric mixer, beat the cream cheese until smooth. Add the eggs and sugar and beat until well incorporated. Stir a small amount of this mixture into the chocolate to loosen. Add the chocolate mixture to the cream cheese mixture and stir well. Stir in the Amaretto, vanilla and cream. Stir until all ingredients are well mixed. Pour the filling into the prepared crust and bake for 50 to 55 minutes or until the cheesecake is slightly puffed and no longer jiggles in the center. Cool to room temperature, then refrigerate until chilled, at least 2 hours. Take the cheesecake out of the refrigerator 30 minutes before serving for ease of slicing. Remove the sides of pan and cut with a sharp knife.