This is a picture of us taken in September 2005 in Kew Gardens in London. That dinner was just the first of what I hope will become a lifetime of meals together. I posted here on Zaar with questions about the menu and since sushi was the main focus of the meal, he became Sushiman. Chia gave him that nickname when I was trying to create a dinner to show off my culinary talents. Let's call him Sushiman, even though he hates that name. I'm married to a brilliant man with the most yummy British accent (this is the part where he rolls his eyes and says, Yeah, yeah, yeah). (Wanna see wedding pictures? Click here.) Originally from the Bronx, I've been living in Israel since 1983. If you ask my husband (or my coworkers), I haven't logged out since! So what's happened in the ten years since I became addicted to Zaar? Well, I've been happily married, happily divorced, and happily married once again. Top with a dollop of preserves and enjoy! Store leftover cookies in the fridge.October 2011: It's been 10 years since I came into Zaar one day at the recommendation of someone on another website.Pipe the frosting onto the cookies in a circle, leaving a spot in the middle for the preserves. Place frosting in a pastry bag (or a Ziplock baggie with the corner cut off).Then, beat in powdered sugar, one cup at a time, then add vanilla and lemon zest. Using a hand mixer, beat butter and cream cheese until smooth and combined.Bake 8-11 minutes, rotating the pan half way through. Place the cookie dough balls several inches apart on prepared baking sheets.Then, using a small spoon or cookie scoop, scoop the cookie dough and roll in graham cracker crumbs. Place 1/2 cup graham cracker crumbs in a shallow bowl.Chill the dough in the refrigerator for one hour. Add dry ingredients to the wet ingredients, and beat until combined.In a separate bowl, combine flour, 1 cup graham cracker crumbs, salt, and baking soda.Add in egg and vanilla, stirring to combine. Beat butter, granulated sugar, and brown sugar in a large bowl until smooth and combined.Line two baking sheets with parchment paper and set aside. Trust me, this is one recipe you won’t want to miss! Top with a dollop of preserves and enjoy! Store leftover cookies in the fridge. Place frosting in a pastry bag (or a Ziplock baggie with the corner cut off). Then, beat in powdered sugar, vanilla, and lemon zest. While the cookies are baking, get started on the cheesecake frosting and berry topping. Using a small spoon, scoop the cookie dough and roll in graham cracker crumbs before placing on a cookie sheet. Pour about 1/2 cup of graham cracker crumbs into a shallow dish. Combine the ingredients and chill the dough for an hour. Instead of just using granulated sugar, you’ll also use brown sugar, as well as a cup of graham cracker crumbs. The cookies themselves are a slightly modified sugar cookie recipe. We start out with a graham cracker cookie base. Let’s take a deeper look at what’s going on with these cookies. Okay, enough about me waxing poetic about one of the greatest desserts of all time. From a decadent Mexican Chocolate Cheesecake to a simplified No-Bake Lemon Cheesecake Bar, there’s really nothing cheesecake can’t do! I love the rich, creamy texture, the graham cracker crust, and how it pretty much goes with everything! Cheesecake is so versatile, and I’ve yet to meet a flavor I haven’t liked. You already know I love all kinds of desserts, but if I had to chose a favorite, I’d pick cheesecake. After all, why just have cake when you can have Tiramisu Poke Cake? And why have brownies when you can have Pecan Pie Brownies? In that same vein, I wanted to try out another soon to be classic combo: Strawberry Cheesecake Cookies. My personal favorite treats are those that combine desserts. Pies, cakes, cookies, you name it, we probably have a dozen different variations of recipes. Here at 12 Tomatoes, we’re huge fans of desserts.
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