There's a lot to love about this eggnog cheesecake, especially if the sweet, creamy spiced drink is one of your winter favorites.
Butter three 9-by-2-inch round cake pans and line with parchment paper.Butter the paper and dust the pans with flour, tapping out the excess..
In a medium bowl, combine the chocolate with the coffee and vanilla and let stand for 2 minutes, then stir until the chocolate is melted.In another medium bowl, whisk the eggs with the oil until pale yellow, then whisk in the sour cream.Gradually whisk in the melted chocolate mixture until smooth..
In the bowl of a stand mixer fitted with the paddle, combine the 3 cups of flour with the sugar, baking soda, cinnamon and salt and mix well.At medium speed, beat in the wet ingredients in 3 batches until just incorporated.
Scrape down the bowl and beat until the batter is smooth.. Pour the batter evenly into the prepared cake pans.
Gently tap the pans on the counter to release any air bubbles.When did you start becoming more of a rice nerd?.
A lot of that was Anson Mills.I had read about Carolina Gold rice before the restaurant opened and Anson Mills' name came up.
I emailed, as it turns out, Catherine Schopfer [partner and chef liaison for the company] and started a beautiful friendship.I asked her about the rice and she said that was the test crop.
(Editor: Heavyweight Skincare)