u/TofuTheBlackCat

I wanted to make this sopapilla cheesecake ( https://bellyfull.net/sopapilla-cheesecake/#wprm-recipe-container-41771 )

The problem : I thought I had two of the refrigerated crescent rolls, but I only have one.

I do however, have puff pastry! (Edit: also have a tube of flakey biscuits)

My question : If I was going to substitute the puff pastry for one of the crescent roll layers...would it do a better job on the top or bottom???

I also have some cinnamon ghram crackers so I could make some sort of crust with that if the puff pastry is not a good substitute.

What do you all think?

(Not sure if the recipe has to be in this post, or if the link is sufficient so here's the recipe) -

"Sopapilla Cheesecake Recipe

Ingredients

1¼ cups granulated sugar divided

1 tsp ground cinnamon

(2) 8 oz. packages cream cheese softened

1 large egg

1 tsp vanilla extract

(2) 8 oz. tubes refrigerated seamless crescent roll sheets (see note)

3 tbsp unsalted butter melted

¼ cup honey

Instructions

Preheat an oven to 350°F. Coat a 9x13-inch baking dish with nonstick cooking spray.

In a small bowl, stir together 1/4 of the sugar with the cinnamon. Set aside.

In a large bowl with an electric mixer, beat the cream cheese until smooth, scraping down the sides of the bowl if necessary. Add in the remaining 1 cup of the sugar, the egg, and vanilla; beat to combine. Set aside.

Unroll the tubes of crescent roll dough sheets; gently press one of them into the bottom of the prepared baking dish. (If using perforated crescent roll dough, pinch the seams together to seal completely.)

Using a spatula, evenly spread the cream cheese mixture on top of the dough, then cover with the other roll of crescent dough.

Brush the top all over with the melted butter, then sprinkle the cinnamon-sugar mixture all over to cover.

Bake in the preheated oven for about 30-35 minutes or until the crescent dough has puffed and turned golden brown, and bars appear set when gently shaken.

Remove from oven and drizzle evenly with the honey.

Cool for at least 1 hour in the pan. I usually chill it overnight (which makes slicing it way easier), and then bring to room temperature (or rewarm) before cutting into 12 bars. But you can enjoy it warm or cold. "

Hi!

I recently got the Qouc Viet pho ga soup base and I wanted to try and make some today.... But I have questions!!!

I saw I need to char onion and Ginger, add to a gallon of water and half the soup base - simmer with the broth for about an hour

Next add the spice tea bag. Let that cook for 20 minutes more & remove

My questions are as follows :

I only have frozen chicken (boneless skinless breasts or bone in thigh) Do I thaw the chicken first?

Which cut of chicken would be better to use?

Does the chicken go in the same time as the spice bag?

Do I scoop the charged onion and Ginger out? If yes...when?!

Thanks all, I appreciate the help :]

Oh, and any personal preferences or tips are welcome 🤗

Hi all!

I have these dried peppers and I would like to make an enchilada sauce. I've never made an enchilada sauce before, and all the recipes that I see have guajillo and ancho but I'm not really finding any that also include the cascabel as well? I also have some ground Aleppo.

Any advice or recipes you all like would be super helpful!

Post cook Questions for all : -How toasted do you toast your peps? I did a medium+ toast for about a minute, then added my onions and toasted for 2-3 min. The onions didn't carmelize or blacken, I was worried about burning the peps

-When cooking the sauce in the oil, should it be bubbling for a minute or two? Or like, a low simmer for 5 min? I think my sauce definitely darkened, and I kept it at a low simmer for a bit

I'm looking forward to making this again :)

Then on to salsa!!!! (I have pico down, but my 2 attempts at salsas have been just ok)

Thanks everyone for the advice!