Chocolate Peanut Butter Balls

Fun fact: these candies are also known as buckeyes. But I wanted them to look like truffles. They came out soft and melt-in-your-mouth good.

I was going to go with this recipe at first but then decided with Cook's Country because I like how they shared their trial and error story, which is more detailed in my cookbook than on their website.

I liked their idea of adding white chocolate to the peanut butter because it does firm up nicely. Whenever I make chocolate covered strawberries, white chocolate sets up faster and harder than semi-sweet. So with that in mind, I combined one ounce of white chocolate chips to one cup of semi-sweet chocolate chips and one teapsoon of shortening over a double broiler for coating the candies.

Keep your eye on melting chocolate, stirring occasionally. Take it off the heat as soon as most of it is melted and stir until smooth. Let it cool for at least ten minutes and becomes eaiser to coat the candies. 

I halved the recipe and got 40 candies (1 1/4 inch in size).

Congrats Geoffrey Zakarian! #NextIronChef

Chocolate Peanut Butter Balls
Adapted from: Cook's Country

Directions
2 1

Directions

Preheat ove

Eggnog Cake

I waited nearly a year to make this cake. I found it after eggnog already left the shelves so I saved the recipe away to my favorites tab, and never forgot it. I guess it's hard to live up to a year's worth of wait or this cake just sucks.

It's edible but that's pretty much it. I could slightly taste the eggnog, but overall the texture wasn't fluffy or soft or dense or airy or anything unique. To be fair, I kept it chilled and never tried it at room temperature.

It's worse when the eggnog filling and eggnog frosting recipes I (tried for the first time) paired with this cake also sucked. Okay, the filling wasn't so bad. It was a creative attempt to replace milk with eggnog for instant pudding. But I wanted eggnog filling. And ended up with instant pudding. You know? Just not quite right. No depth of flavor.

The frosting was a disaster. I admit that was my fault. It was a good consistency after adding 1/4 cup eggnog like you're supposed to, but then it lost it's thickness - because I added too much. I doubled it. Couldn't help it. I like eggnog.

So, I kept whipping it, hoping it would thicken. But the butter started to curdle so I had to stop. I tried adding a teaspoon of cornstarch. Still didn't thicken up. I was already starting to taste the flour flavor so I couldn't add more. I added 1/2 cup more powdered sugar. Still didn't thicken up. And it was becoming too sweet. The only thing I could think of was turn it into whipped cream so I folded in 1/2 cup of cool whip. Not my best but at least it was fluffy enough to put on that cake.

One of those cakes I'd just like to throw in the garbage but my dad would get mad at me if I did.

Eggnog Cake

Adapted from: Cook's Country

Cake

1/2 cup butter, softened

 1-1/4 cups sugar

 3 eggs

 1/2 teaspoon vanilla extract

 1/2 teaspoon rum extract

 2 cups all-purpose flour

 2 teaspoons baking powder

 1 teaspoon salt

 1 cup eggnog

Directions

Preheat oven to 350° F.  In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Add extracts. Combine the flour, baking powder and salt; gradually add to creamed mixture alternately with eggnog, beating well after each addition. Pour into two 9-in. round baking pans coated with cooking spray.

Bake for 25-30 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing to wire racks to cool completely.

Eggnog filling

1 (3.4 ounce) package instant vanilla pudding mix

 2 cups eggnog

 1/2 teaspoon rum flavored extract

Directions

Mix together the vanilla pudding mix, 2 cups eggnog, and 1/2 teaspoon rum flavored extract in a medium bowl. Cover with plastic wrap and refrigerate until firm, about 30 minutes.

Eggnog frosting

8 tablespoons unsalted butter (1 stick), at room temperature

1 1/2 cups powdered sugar

1/4 cup Best Eggnog

1/2 teaspoon vanilla extract

1/4 teaspoon freshly grated nutmeg

Pinch ground cinnamon

Pinch fine salt

Directions

Place the butter in the bowl of a stand mixer fitted with a paddle attachment and beat on medium speed until light and fluffy, about 2 minutes. Stop the mixer and scrape down the beater and sides of the bowl with a rubber spatula.

Turn the mixer to medium low, gradually add the powdered sugar, and beat until combined, about 2 minutes.

Add the remaining ingredients and beat until the frosting is very airy and thoroughly mixed, about 2 minutes. Use immediately.

Eggnog French Toast

I didn't have to go to work this morning so I made eggnog french toast. I've been looking up recipes using eggnog, mostly cakes, but came across this one and thought it was brilliant.

I used Promised Land Eggnog, and still can't decide if its mild or strong. Probably in between, but not strong enough to taste in the french toast. I remember from last year that Borden's eggnog was mild in flavor too. Oak Farm's eggnog was stronger, which I used in a cheesecake recipe and the flavor stood out, so I'd like to try this again sometime with Oak Farm's eggnog.

I think fresh nutmeg would be nice too, because I didn't taste it either. Still a good breakfast though, and I enjoyed cooking on the griddle this time - so much easier.

Eggnog French Toast

4 eggs
1 cup eggnog
1 teaspoon vanilla flavoring
1 teaspoon ground nutmeg
2.5 tablespoons butter
10 slices of white bread (not toasted, not stale)

Directions
Preheat your pan on the stove to medium heat or to 350 degrees if using a griddle. Whisk the first four ingredients into a 8x8 dish. Cut 1/4 tablespoon butter and place into one corner of your pan. If it melts and sizzles slightly, without smoking or burning it is at the right temperature. Coat one corner of your pan with the butter. Dip a slice of bread into the egg mixture and flip to coat both sides. Place on top of the melted butter inside the pan. Repeat with all slices. Cook for about 6-8 minutes on the first side and about 3-4 minutes on the second side, until they look golden brown. After every two slices I dip, I sprinkle more nutmeg into the egg mixture, to be sure each slice gets a good amount.

Optional topping ideas: fresh fruit (raspberries, blueberries, blackberries, strawberries, bananas, or oranges) maple syrup, a light dusting of powdered sugar, or whipped cream. Of course, drink with eggnog.

Pumpkin White Chocolate Macadamia Nut Cookies

I've been missing in action this November! Hmm, what have I been doing? Too much shopping, I think!

I really didn't feel like baking these but Maryam kept nagging for them because they're from Closet Cooking and he makes good stuff.

You don't taste the pumpkin too much, its a very suttle flavor - my sister in law didn't know it had pumpkin in it.

I didn't think these were sweet enough so next time I would put more brown sugar. These would be better if I just made them into Zignat's cookie by adding toffee and semisweet chocolate. I'm glad it has oatmeal in it though to make it taste more like cookies. And of course white chocolate and macadamia nuts are great together. Chop the nuts small because macadamias are crunchy.

Pumpkin White Chocolate Macadamia Nut Cookies
Adapted from: Closet Cooking

1/2 cup butter, softened
1/2 cup brown sugar, packed
1/2 cup white sugar
1/2 cup pumpkin puree
1 egg
1 teaspoon vanilla extract
1 cup all purpose flour
1/2 teaspoon baking soda
1/4 teaspoon salt
3/4 cup rolled oats
1/2 cup white chocolate, coarsely chopped
1/2 cup macadamia nuts, coarsely chopped

Directions
Cream the butter and sugar in a bowl. Beat in the egg and vanilla extract. Mix the flour, baking soda and salt in another bowl. Mix the dry ingredients into the wet. Mix in the rolled oats, white chocolate and macadamia nuts. Place the dough onto a cookie sheet one table spoon at a time.
Bake in a 350F preheated oven for 8-10 minutes.

Pumpkin Whoopie Pies

Valero Pumpkin Whoopie Pie

I was only returning a redbox at Valero when a pumpkin whoopie pie sign and "limited time only" started all this.Their's was pretty good - the cake was incredibly soft, and lightly spiced with cinnamon but the cream cheese filling was overly sweet. Time to replicate.

I did consider Bobby Flay from his whoopie pie throwdown but he made ginger and I wanted pumpkin. Martha Stewart's recipe had a ton of good reviews and had pumpkin.

I smelt the strong aroma, but decided to overlook it. I should remember this from now on... if you grind your own spice, use less. We only had whole cloves so I had to grind it myself (using the blender) - and there were some bits that didn't grind up to a fine powder so the cake came out spicier than I expected. If it was cinnamon, I would have liked it, but cloves are strong for my taste.

Also, I kept debating whether to use the dark brown sugar. Next time trust my instincts. Dark brown sugar tastes alot like molasses and even though I decided to go with half dark and half light, it still came out strong. The whoopie pies tasted alot like gingerbread cookies, overwhelming the pumpkin flavor.

Over all, the cake is very moist. I put the batter in the fridge to chill and they baked up in great shape. They become even more moist over night.

For the filling: I tried two. Marshmallow vs. cream cheese. First I made the marshmallow and thought it was incredibly fluffy and flavorful from the maple syrup. Then I made Martha's cream cheese filling and added 4 tablespoons of maple syrup.

Because my cookies were quite spicy and molasses-y, the cream cheese was a better pair. It gave it that extra sweetness needed to balance the cloves.

I made these again for a UTSA MSA bake sale, making a few adaptations. I used 4 tablespoons ground cinnamon, 1 teaspoon ground ginger, and 1/2 teaspoon ground cloves (already ground). I also used light brown sugar. Now, I can taste the pumpkin. 

You can taste the butter in Martha's frosting, so for the UTSA pies, I used only 1/3 cup butter because I like to taste the cream cheese alittle more.You need to double Martha's frosting recipe. It says it makes 12 whoopie pies but when using a rounded teaspoon to drop the batter, I got 86 cookies (43 whoopie pies).

Pumpkin Cinnamon Roll Pancakes

I finally made these, Zignat! They were scrumptious! Soft, pillowy spiced pancakes with cinnamon swirls and cream cheese icing.

So, follow the recipe and put the cinnamon brown sugar filling in the plastic bag and let it sit while you make the pancakes. You could even put it in the fridge to sit. It comes together like a paste after a while and is easier to pipe.

Again, follow the recipe and make the icing first. It also comes together better after it sits on the counter for a while - letting the butter come completely to room temperature so that your final mix is smooth and creamy. 

This recipe made alot of pancakes! It made me 20 four-inch pancakes!

I opened the back door while cooking this morning - 30 mph winds drafted in and kept me refreshed as I stood over the stove.

What a beautiful, breezy day :)

Ginger Spiced Cupcakes

I waited pretty much all year to make these. It had to be October for pumpkin month. They looked so promising. But this recipe deceived me! They said pumpkin pie cupcakes with a large layer of it on top of a gingernut cupcake base. Well, I followed the recipe and it's only a ginger-spiced cupcake.

So no pumpkin pie at all - but a tasty glaze that gives the spice cake a caramelized flavor. The spice cake is a decent recipe... not bursting with awesomeness or with chocolate or anything, so I probably wouldn't make it again.

I was really excited about the frosting because pairing cream cheese and marshmallows sounded like a great combination to top off a pumpkin pie cupcake. The marshmallows made the frosting beautifully shiny but that's about it. I couldn't really taste marshmallow, only cream cheese. It was fluffy and creamy right when I made it, but the next day, the frosting sets up kind of rubbery.

Caramel Glaze

1/4 cup sugar
1/2 cup light corn syrup
1-1/2 tsp rum imitation
1 tbsp butter, cut into small pieces
1 large egg
1 tsp vanilla extract
2/3 cup fresh pumpkin puree or canned pumpkin puree
1/8 tsp ground ginger

1. In a heavy medium size saucepan melt the sugar over a low heat. Leave the sugar undisturbed until it has completely melted, swirling the saucepan occasionally until it is a deep caramel color.
2. Stir in the corn syrup until it is combined well.
3. Add the rum and the butter and allow to for 1 minute.
4. Remove the saucepan from the heat and cool until it stops bubbling and easy to touch
5. In a bowl whisk the egg and the vanilla extract.
6. Slowly add the syrup mixture in a stream, whisking the egg mixture until well combined.
7. Add the pumpkin and ginger and whisk until well combined.
8. Set aside to cool while you make the cupcakes.

Ginger Spiced Cupcakes Yield: 24 cupcakes

2/3 cup vegetable oil
3/4 cup brown sugar
2 large eggs
1-1/3 all-purpose flour
1/2 cup gingersnap cookie crumbs, (about 12 gingersnap cookies)
3 tbsp shredded/flaked coconut, (add it to the gingersnap cookies when you process them)
1 tsp baking powder
1/8 teaspoon salt
2/3 cup whole milk
1 tsp vanilla extract

1. Preheat oven to 350 F.
2. Line two muffin trays with cupcake liners.
3. Beat oil and sugar on high speed for 2 minutes.
4. Add eggs one at a time, beat for 30 seconds after each addition.
5. Whisk together flour, cookie crumbs, shredded coconut crumbs, baking powder, and salt in a bowl.
6. Measure out milk and vanilla extract together.
7. Alternately add the flour mixture to the oil/egg mixture and beat to combine with the milk in three lots, starting and ending with flour.
8. Evenly divide the batter into the cupcake liners, filling a little less than half way.
9. Layer about 1 tablespoon of the caramel glaze on top of each cupcake batter.
10. Bake for 20-22 minutes until a toothpick comes out almost clean.
11. Allow cupcakes to cool completely before adding cream cheese marshmallow frosting.

Cream Cheese Marshmallow Frosting
Yield: frosts 24 cupcakes

2-1/4 cups marshmallows (mini are easier to melt)
3 tbsp milk
1 tsp vanilla extract
1/4 tsp salt
6 oz cream cheese

1. Stir marshmallows and milk in a small saucepan over low heat until marshmallows are melted.
2. Remove from heat and stir in vanilla extract and salt.
3. Cool marshmallow mixture to room temperature, stirring occasionally.
4. In a medium bowl, beat the cream cheese on high speed for 2 minutes.
5. Fold the marshmallow mixture into the cream cheese.
6. Spoon about 1 tablespoon of the cream cheese marshmallow frosting onto each cupcake.
7. Put cupcakes in fridge for about an hour to allow marshmallow to set

Peach Blackberry Crisp

I made this because it was quick and easy - a variation of this recipe. I love the brown sugar and oat crumble on top. And blackberries are a great pair for peaches.

The peaches I used were quite firm and I wanted to hurry up because Naven was coming over, so I sliced the peaches 1/4 inch thick so they would cook faster. But then I wasn't thinking and still cooked them for the full time over the stove (10 minutes). So, I overcooked them. You should only slightly soften them over the stove. More yummy if they still hold their shape - and remember you're going to cook them more in the oven. Next time I should just cut them thicker.

If your peaches are already ripened and sweet, you can skip the sugar, and even skip the first cooking process if you don't mind leaving out the star anise. Just put the cinnamon in the crumble mixture and bake for slightly longer in the oven, about 40-45 minutes or until golden brown.

Peach and Blackberry Crisp

4 large peaches

1/3 cup sugar

1/4 cup water

4 star anise
2 tsp. ground cinnamon
1 tbsp cold water mixed with 1 tbsp cornstarch
1 cup blackberries
1 cup all-purpose flour
½ cup oats (one minute cooking oats)
1/2 cup soft brown sugar
½ cup (1 stick) unsalted butter, cut in cubes
vanilla ice cream, to serve

1. Preheat oven to 375 F.
2. Peel, cut in half to remove the seed, and slice the peaches so they are 3/4 inch thick.
3. Combine peaches, sugar, water, star anise and cinnamon into a large saucepan. Make sure the star anise sits in the water at the bottom of the pan. Cover and bring to boil.
4. Cook over medium-low heat for 10 minutes, stirring occasionally, or until fruit is tender but still holds its shape.
5. Add cornstarch mixture and cook for a minute until it thickens.
6. Discard the star anise, and pour into a 8x8 inch baking dish.
7. Sprinkle the blackberries over the pears.
8. Combine flour, oats, brown sugar, and butter in a bowl. First use a fork to mix and then use your hand to rub the butter into the flour until the mixture resembles coarse breadcrumbs.
9. Sprinkle over the fruit, then bake for 20-25 minutes, until golden brown.
10. Let cool for 5-10 minutes, then serve with a scoop of vanilla ice cream.

Chocolate Covered Strawberries

Truth be told, I was youtubing those asians :) when I rewatched an old Happy Slip video which made me need emergency chocolate. I've been craving to make (and eat) these chocolate covered strawberries and the grocery store had some good ones on sale. Of course making and eating is fun but sharing is worth much more.

16 oz. white chocolate chips
16 oz. semi sweet chocolate chips
4 teaspoons shortening (halved for each)
75 strawberries

So these are easy if you know a couple of things...

You can use the microwave but I think a double broiler (using a pan with simmering water) to melt the chocolate and shortening on low-medium heat is better because you want to temper the chocolate - melt it at a slow pace so that it can harden again when it cools.

Don't constantly mix the chocolate. In fact, spread out the chips so they all touch the sides or bottom of the bowl and leave it alone. Don't mix it until you see that each chip looks softened. Otherwise, you'll have lumps that take much longer to melt after you have mixed.

After the chocolate is melted, turn off the heat, but keep the pan over the stove. Ladle a spoon of chocolate into a flattened bowl and put the bowl on top of the hot pan. I find this alot easier to coat strawberries evenly without using too much chocolate. Ladle in more chocolate, a spoon at a time, when needed.

Lastly, pour some chocolate into a plastic bag, cut off the corner, and use to pipe.

Next time: coconut and chopped nuts!

Stuffed Cinnamon French Toast

Not quite baking, but just as sweet. The title says it all. Indescribably, the best breakfast ever and homemade. I don't cook a lot of my mom's dishes because it just wouldn't be the same if she didn't make it. This is the exception. I love my mom's cinnamon french toast so much I try my best to perfect it so I don't have to bother her. Today I tried to recreate IHOP's stuffed french toast by making a sweetened cream cheese filling - I think I nailed it. I also topped it with caramelized bananas, which are intensely fruity and gooey.



Stuffed Cinnamon French Toast with Caramelized Bananas
Yield: serves 5

French Toast
4 eggs
1 cup whole milk
1 teaspoon vanilla flavoring
1 tablespoon ground cinnamon, more to taste
2.5 tablespoons butter
10 slices of Texas-size white bread (not toasted, not stale)

Cream Cheese Filling
8 oz. cream cheese, softened
3/4 cup powdered sugar
1 teaspoon vanilla flavoring
1/2 teaspoon ground cinnamon

Caramelized Bananas
3 bananas
2 tablespoons sugar
1/2 tablespoon butter


Preheat your pan on the stove to medium heat. Whisk the first four ingredients into a 8x8 dish. Cut 1/4 tablespoon butter and place into one corner of your pan. If it melts and sizzles slightly, without smoking or burning it is at the right temperature. Coat one corner of your pan with the butter. Dip a slice of bread into the egg mixture and flip to coat both sides. Place on top of the melted butter inside the pan. Repeat with all slices. Cook for about 6-8 minutes on the first side and about 3-4 minutes on the second side, until they look golden brown. After every two slices I dip, I sprinkle more cinnamon into the egg mixture, to be sure each slice gets a good amount of cinnamon.

While you are waiting for your french toast to cook, combine all ingredients for the cream cheese filling and use an electric mixer or whisk by hand to beat until fluffy. You can soften your cream cheese by slicing into tablespoon-size pieces and microwaving at 25% power for 2-3 minutes.
Also while waiting for french toast to cook, chop the bananas into 1/4 inch slices and lie flat onto a plate. Evenly sprinkle with 1 tablespoon sugar.

After you are done cooking all the french toast, lightly wipe the pan with a paper towel from any leftover burnt butter. Return the pan to medium heat, melt the butter to coat the pan, and then place the banana slices sugar side down. Evenly sprinkle the remaining tablespoon sugar on top of each slice. Cook for about 5-6 minutes on the first side and 4-5 minutes on the other.

Assembly: Sandwich 3 tablespoons cream cheese filling between two slices of french toast. Top with caramelized bananas and a light drizzle of syrup. Optional garnish: with a light dusting of powdered sugar and whipped cream.

Knock You Naked Caramel Brownies

For me, this is the best use of German chocolate cake because I'm actually not that fond of German chocolate cake. My taste buds tend to find it a bit dry. However, using it from a convenient boxed cake mix makes these brownies contrastingly perfect because they are slightly crispy on top, chewy on the bottom, and filled with gooey caramel in the middle. I imagine if I used a devil's food cake box that it would be more fudgy but I like the varying texture. It's perfect.

Thank you Pioneer Woman for recreating these Killer Brownies! Her step by step photography is beautiful, not to mention the end result. How Ree Drummond manages her multifaceted blogs, websites, cooking, photography, and family has always been amazing. Now add a show on the Food Network! Where does she even find the time? I've watched too much reality TV and behind the scenes from Food Network that now I cannot stand the fake TV personalities that newbies work hard to grow out of. But, Ree is a natural. She seems completely comfortable and genuine which makes her show inviting to me and relaxing.

The only adaptations I made: decided not to bake it twice. From past experiences, I was afraid the bottom layer would come out dry. Also, decided not to add the powdered sugar on top since I didn't have a package that was freshly opened - which is when it tastes best. The creative ideas always come in retrospect - I think it would have been awesome if I added some salt to the caramel. Salted caramel and chocolate are soul mates.

Knock You Naked Caramel Brownies

Ingredients
1 box (18.5 Ounce) German Chocolate Cake Mix (I Used Duncan Hines)
1 cup Finely Chopped Pecans
1/3 cup Evaporated Milk
1/2 cup Evaporated Milk (additional)
1/2 cup Butter, Melted
60 whole Caramels, Unwrapped
1/3 cup Semi-Sweet Chocolate Chips
1/4 cup Powdered Sugar

Directions
Preheat oven to 350 degrees.

In a large bowl, mix together cake mix, chopped pecans, 1/3 cup evaporated milk, and melted butter. Stir together until totally combined. Mixture will be very thick.

Press half the mixture into a well-greased 9 x 9 inch square baking pan. Bake for 8 to 10 minutes. Remove pan from oven and set aside.

In a double boiler (or a heatproof bowl set over a saucepan of boiling water) melt caramels with additional 1/2 cup evaporated milk. When melted and combined, pour over brownie base. Sprinkle chocolate chips as evenly as you can over the caramel.

Turn out remaining brownie dough on work surface. Use your hands to press it into a large square a little smaller than the pan. Use a spatula to remove it from the surface, then set it on top of the caramel and chocolate chips.

Bake for 20 to 25 minutes. Remove from pan and allow to cool to room temperature, then cover and refrigerate for several hours. When ready to serve, generously sift powdered sugar over the surface of the brownies. Cut into either nine or twelve helpings, and carefully remove from the pan.

Jennie's Creamy Peanut Butter Pie for Mikey

This pie is to remind me to pause and cherish the simple things. Smile. Hug everyone. Remember God in times of happiness and sorrow.

I am in awe from all the support for Jennie - and admiring all those creamy pies too. Reading their warm and thoughtful words touched my heart, and I hope the hundreds of food writers and their delicious dedications bring some comfort to her too.


I used 3 tablespoons melted peanut butter instead of butter for the crust and I used Oreo cookies. Next time I would omit the powdered sugar or at least reduce it by half because the pie was high on the sweet-o-meter. I still loved it, because one slice satisfies you... til tomorrow. I would also consider freezing the pie for 30-60 minutes before serving so it sets up alittle more. I melted a tablespoon of chocolate chips and peanut butter for the drizzle on top.

Creamy Peanut Butter Pie
Serves 10 to 12
8 ounces chocolate cookies
4 tablespoons butter, melted
4 ounces finely chopped chocolate or semi-sweet chocolate chips
1/4 cup chopped peanuts
1 cup heavy cream
8 ounces cream cheese
1 cup creamy-style peanut butter
1 cup confectioner's sugar (same as powdered sugar)
1 (14 ounce) can sweetened condensed milk
1 teaspoon vanilla extract
1 teaspoon freshly squeezed lemon juice

Add the cookies to the bowl of a food processor and pulse into fine crumbs.  Combine melted butter and cookie crumbs in a small bowl, and stir with a fork to mix well.  Press mixture into the bottom and 1-inch up the sides of a 9-inch springform pan.

Melt the chocolate in a double boiler or in the microwave.  Pour over bottom of cookie crust and spread to the edges using an off-set spatula.  Sprinkle chopped peanuts over the melted chocolate. Place pan in the refrigerator while you prepare the filling.

Pour the heavy cream into a bowl and beat using a stand mixer or hand mixer until stiff peaks form.  Transfer to a small bowl and store in refrigerator until ready to use.  Place the cream cheese and peanut butter in a deep bowl.  Beat on medium speed until light and fluffy.  Reduce speed to low and gradually beat in the confectioner's sugar.  Add the sweetened condensed milk, vanilla extract and lemon juice. Increase speed to medium and beat until all the ingredients are combined and filling is smooth.

Beat in 1/3 of the whipped cream into the filling mixture (helps lighten the batter, making it easier to fold in the remaining whipped cream).  Fold in the remaining whipped cream.  Pour the filling into the prepared springform pan.  Refrigerate for three hours or overnight before serving.