also, try putting the container you bake in,
into a separate pan of water ( like "hot water cornbread"...)
this helps with 2 things--it controls localized
'hot spots' , and also adds moisture into the hot
air in the oven. dry things tend to crack more
than moist things...
personally i love me a nasty 'no bake'
chocolate/coconut cheesecake.
super fast and easy to make, and they disappear
very quickly once put out.
2 premade chocolate crumb crust pie shell
(like keebler oreo crust or similar), baked for 10 minutes
to set the shell.
2 blocks neufschatel cheese room temp.
( just like cream cheese but 1/2 the fat
& calories, cant taste difference.)
1 tub coolwhip
1 can thailady (or whatever brand you like)
frozen coconut milk, thawed
1/2 cup hersheys or similar chocolate syrup.
mix all ingredients together till smooth, if its
not sweet enough for you gradually add sugar
1 teaspoon at a time--however, i like it as is.
divide evenly between the 2 pre-prepped pie shells.
garnish with shredded baking coconut, chocolate chips,
whatever... maybe even sub the coconut milk for
peanut butter to make a "reese's" pie....
chuck em in the freezer for at least 3 hours, or
overnight in the fridge.
set em out and watch them get hoovered.
prep time maybe 15-20 minutes, plus chilling time.
they taste great, at least to me. havent had
any complaints from the peanut gallery either...
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