Add Vegan Oreo Mini Cheesecakes recipe
Signed-off-by: Anna Schumaker <Anna@OcarinaProject.net>
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% Copyright 2016 (c) Anna Schumaker.
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%
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\documentclass{../recipe}
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\recipeName{Vegan Oreo Mini Cheesecakes}
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\recipeMakes{30}{cheesecakes}
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\recipeSourceWeb{OMG! OMCs: Oreo Mini Cheesecakes}{SouthernVeganista.Wordpress.com}
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\begin{document}
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\begin{ingredients}
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\addIngredient{4 (8 ounce)}{packages vegan cream cheese, softened}
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\addIngredient{\twothirds cup}{soy or almond milk}
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\addIngredient{1 cup}{sugar}
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\addIngredient{1 cup}{vegan sour cream}
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\addIngredient{1 teaspoon}{vanilla extract}
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\addIngredient{\eighth teaspoon}{salt}
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\addIngredient{1 package}{Oreos, divided}
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\end{ingredients}
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\begin{steps}
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\addStep{Preheat oven to \textbf{\ftemp{275}}.}
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\addStep{Beat \ingredient{cream cheese} until smooth in a large mixing bowl.
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Gradually add \ingredient{milk}, \ingredient{sugar},
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\ingredient{sour cream}, \ingredient{vanilla}, and \ingredient{salt}.
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Beat until smooth.}
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\addStep{Coarsley chop \textbf{12} \ingredient{Oreos}.
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Stir into \ingredient{cream cheese mixture}.}
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\addStep{Line muffin tin with paper liners. Place \textbf{1 whole}
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\ingredient{Oreo} in the bottom of each cup and fill almost to the
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top with \ingredient{batter}. Bake \textbf{22 minutes}, roating pan
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halfway through. Repeat until all batter is used.}
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\addStep{Let cheesecakes cool completely.
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Refrigerate at least \textbf{4 hours} before serving.}
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\end{steps}
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\addSuggestion{Cream Cheese}{Vegan Cream Cheese.}
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\addSuggestion{Sour Cream}{Vegan Sour Cream.}
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\end{document}
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