Oz
05-04-2007, 03:09 AM
caramel-cashew brownies
Brownies:
1/2 cup unsalted butter, cut into 8 pieces
plus extra for greasing
3 ounces unsweetened chocolate,
coarsely chopped
1 cup sugar
1/4 teaspoon salt
2 large eggs, at room temperature
1 teaspoon vanilla extract
3/4 cup cake flour, sifted
3/4 cup semisweet or bittersweet
chocolate chunks
Carmel-Cashew Topping:
1/4 cup cream
Approximately 40 store bought caramels
Pinch salt
1/2 teaspoon vanilla extract
1/2 to 3/4 cup raw cashews
Make the brownies:
Preheat the oven to 350 degrees F.
Line an 8-inch square baking dish with a sheet of
aluminum foil, making sure to cover the corners and
sides. Lightly butter the aluminum foil, including
corners and sides.
In the bowl of a double boiler set over simmering water,
combine the butter and chopped unsweetened chocolate.
Stirring often, heat until melted and smooth. Remove
from the heat and stir in the sugar and salt. Add the eggs
and vanilla and stir until well blended. Fold in the sifted
flour and stir just until the flour disappears. Stir in the
semisweet or bittersweet chocolate chunks.
Pour the batter into the prepared baking dish and spread
evenly. Bake approximately 30 minutes or until a toothpick
inserted into the center comes out clean. Baking time will
be longer if you are using a metal pan. Do not overbake.
Transfer the dish to a wire rack and cool completely.
Make the Carmel-Cashew Topping: Pour the cream into
the bowl of a double boiler set over simmering water.
Unwrap caramels and put them into the bowl. Stirring
frequently to prevent sticking, combine the cream and
caramels until the mixture becomes homogeneous and
smooth. Take the mixture off the heat and keep stirring
until the caramel becomes a little thicker and the mixture
begins to cool down. Add a pinch of salt and the vanilla
and stir. Coarsely chop the cashews and fold them into
the caramel mixture until nuts are completely coated with
caramel. Pour mixture over the top of the cooled brownies
and spread evenly.
Refrigerate the brownies until the caramel is set, about
30 to 45 minutes. Remove brownies from the pan by
grabbing the sides of the aluminum foil and lifting them
from the pan. With a serrated knife, cut the brownies into
2-inch squares. These can be stored in an airtight container
for 2 days or in a covered container in the refrigerator
for 4 days.
macaroon brownies
Macaroon Topping
4 ounces fat-free cream cheese
1/3 cup sugar
1 egg white
4 teaspoons all-purpose flour
1/2 teaspoon coconut extract
3/4 cup flaked coconut
Brownies
1/4 cup whole-wheat flour
1/2 cup all-purpose flour
1 cup sugar
1/2 cup unsweetened cocoa powder
1/2 teaspoon baking powder
4 egg whites
1 (2 1/2-ounce) jar baby-food prunes
1/3 cup buttermilk
1 teaspoon vanilla extract
1/2 cup mini chocolate chips
1/4 cup toasted chopped almonds
Chocolate Drizzle
1 tablespoon mini chocolate chips, melted
Preheat the oven to 350 degrees F. Lightly coat an
8x8-inch baking pan with nonstick vegetable-oil spray.
To make the macaroon topping: Mix the cream
cheese, sugar, egg white, flour, and coconut extract
until smooth. Stir in the flaked coconut. Set aside.
To make the brownies: In a large bowl, combine the
whole-wheat flour, all-purpose flour, sugar, cocoa powder,
and baking powder.
In a medium bowl, beat the egg whites until foamy;
add the baby-food prunes, buttermilk, and vanilla.
Add the egg white mixture to the flour mixture and
mix until blended. Stir in the chocolate chips and
almonds. Spread the batter in the prepared baking pan.
Spread the macaroon topping over the brownie batter.
Bake 25 to 30 minutes. Let cool, in the pan, on a wire
rack. Drizzle with the melted chocolate chips.
(Decorative tip: Swirl a toothpick through the melted
chips after drizzling them on the brownies.)
grilled bananas with walnut caramel cloud nine brownies
Sauce:
1/2 cup heavy cream
2 tablespoons banana liqueur
1 to 2 teaspoons freshly grated nutmeg
1/4 cup bourbon
(recommended: Maker's Kentucky Bourbon)
Grilled Bananas:
1 ripe banana, sliced into 4 strips
1/2 cup whiskey
(recommended: Jim Beam Kentucky Bourbon Whiskey)
Couple of shakes from a cinnamon container
2 store-bought brownies
Sauce:
Preheat grill to high.
Place all ingredients, except bourbon, in a small saucepan
over high heat on the grill. Bring to boil and reduce by 1/3
until thickened. Remove from heat, add bourbon, and reduce
by half. Remove from grill, cool slightly, and pour into a
plastic container. As the sauce cools, it will thicken more.
Bananas:
Brush bananas with whiskey. Place bananas over medium-low
heat on the grill. Generously sprinkle cinnamon over banana.
Grill for 2 minutes and remove from the grill to a plate. Pour
1/2 cup of whiskey over bananas. Return bananas to the grill
until a little charred. Flip bananas over to char the other side.
To assemble: Crumble brownies into 2 martini glasses,
lay sliced bananas in an ornate fashion around rim of glass,
and top with sauce.
smores brownies
Crust:
6 tablespoons unsalted butter, melted
1 1/2 cups crushed graham cracker crumbs
2 tablespoons sugar
Pinch fine salt
Brownie:
8 tablespoons (1 stick) unsalted butter
4 ounces unsweetened chocolate, chopped
1 cup packed light brown sugar
3/4 cup white sugar
1 1/2 teaspoons pure vanilla extract
1/2 teaspoon fine salt
4 large cold eggs
1 cup all-purpose flour
Topping:
4 cups large marshmallows
Position a rack in the lower third of the oven and heat
oven to 325 degrees F. Line an 8 by-8-inch square baking
pan with foil so it hangs over the edges by about 1 inch.
For the crust: Lightly butter the foil with some of the
melted butter. Stir the rest of the butter together with
the crumbs, sugar, and salt in a medium bowl. Press the
crumb mixture evenly over the bottom of the pan.
Bake until golden brown, about 20 minutes.
Meanwhile, make the brownie. Put the butter and
chocolate in a medium microwave safe bowl. Melt in
the microwave on 75 percent power for 2 minutes.
Stir, and microwave again until completely melted,
about 2 minutes more. Alternatively, put the butter
and chocolate in a heatproof bowl. Bring a saucepan
filled with 1 inch or so of water to a very slow simmer;
set the bowl on the pan without touching the water.
Stir occasionally until melted. Stir the light brown and
white sugars, vanilla and salt into the melted chocolate.
Add the eggs and beat vigorously to make a thick and
glossy batter. Add the flour and stir until just incorporated.
Pour batter into the prepared pan. Bake until the top is
crispy and a toothpick inserted into the middle comes
out mostly clean, with a few crumbs, about 40 to 45
minutes.
Remove from the oven and carefully position a rack
about 6 inches from the broiler and preheat on low. Layer
marshmallows across the top and toast under the broiler
until golden, (keep an eye on it, it can go quick), about 2
minutes. Cool on a rack, gently removing the brownies
from the pan using the aluminum flaps. Carefully separate
any marshmallow from the foil and fold away. Cut into 12
(2-inch) squares.
mexican brownies with canela whipped cream
1/2 pound cone piloncillo
6 ounces unsweetened chocolate
6 ounces Mexican chocolate
1/2 pound butter
5 eggs
2 1/2 cups sugar, plus 1 tablespoon
1 teaspoon vanilla extract
1 teaspoon almond extract
3 teaspoon espresso
1 1/2 cup flour
1/2 pound walnuts
1 cup cream
1 tablespoon ground cinnamon
Preheat the oven to 425 degrees F. In bowl over double
boiler, melt piloncillo, both chocolates, and butter. Allow
mixture to cool. In another bowl, whisk the eggs, sugar,
both extracts, and espresso until well mixed. Then pour
cooled chocolate mixture in the eggs. Mix well then add
the flour and walnuts. Add this mixture to a greased 9 by
13-inch baking pan and bake for 25 to 30 minutes until
brownies are well set.
Whisk cream until stiff, then add 1 tablespoon sugar and
cinnamon. Cut a wedge of brownie and serve with dollop
of canela crema.
churros
5 cups water
8 ounces butter
2 teaspoons salt
1/2 cup sugar
1/2 cup corn oil
2 teaspoons vanilla extract
1 teaspoon nutmeg
5 cups all purpose flour
8 eggs
1 pint corn oil
Cinnamon Sugar, recipe follows
Chocolate Caliente, recipe follows
Heat water, butter, salt, sugar, oil, vanilla extract and
nutmeg to a rolling boil. Stir in flour. Stir vigorously over
low heat until mixture forms a ball (about one minute).
Remove from heat. Beat eggs in all at once. Continue
beating until smooth. Let the dough cool. Place dough in
a piping bag with a star tip. In a large frying pan, heat
corn oil. Pipe the churros in long rods directly into the
hot corn oil. Fry until golden brown on all sides. Dust
with Cinnamon Sugar and serve with Chocolate Caliente.
Cinnamon sugar:
1/2 cup sugar
1/2 cup ground cinnamon
In a small bowl, mix sugar and cinnamon together
and store in an airtight container.
Chocolate Caliente:
1 quart milk
1/2 pound Mexican chocolate, coarsely chopped
1/4 cup sugar
Bring milk to a boil. Add in chocolate and sugar.
Stir over heat until chocolate is melted and sugar
has dissolved.
champurrado (hot chocolate)
1/4 cup masa harina
3 1/2 cups cold water
1/4 teaspoon salt
3 cups of milk
1 (3-ounce) tablet sweetened Mexican chocolate,
flavored with cinnamon
In a small mixing bowl combine the masa harina with
1/2 cup of water mixing by hand to form a paste. In
medium saucepan add the paste and the remaining 3
cups of water. Bring to boil stirring constantly. Cook
slowly for 20 minutes, the mixture will thicken. While
this mixture is simmering, in another saucepan add
the milk and bring to a boil. Add the chocolate and
cook for about 10 minutes until the chocolate has
completely dissolved. Pour the chocolate into the masa
harina mixture stirring until well incorporated. With a
milinillo or an eggbeater, whisk until a foam forms on
top, about 3 minutes. Serve in a large bowl spooning
some of the foam on top.
brownies with a suprise
10 ounces unsalted butter (2 1/2 sticks)
1 pound good-quality semisweet chocolate
(or bittersweet), chopped
2 cups granulated sugar
8 eggs
2 teaspoons vanilla extract
2 cups all-purpose flour
1/2 teaspoon salt
16 chocolate-covered peanut butter cups
Preheat oven to 350 degrees. Melt butter and chocolate
together in a metal bowl over simmering water. Remove
from over water and set aside. In a large bowl, whisk
together sugar, eggs and vanilla. Whisk only to blend.
Add chocolate mixture and whisk gently. Add flour and
salt and use the whisk to stir in until blended. Grease a
12 by 12-inch square pan, and line the bottom with
parchment. Pour a scant half of the brownie batter into
pan and spread smooth. Place the 16 peanut butter cups
upside-down onto the batter, spacing them evenly in 4
rows of 4 (the brownies will be cut into 16 squares, with
a peanut butter cup in the center of each.) Push the cups
down into the batter slightly. Top with the remaining batter
and gently spread smooth. Bake 30 minutes. Center will still
be soft. Remove from oven and let cool in pan on wire
rack. Cool completely before cutting, or for best cutting
results, chill several hours or overnight in refrigerator. Cut
into 16 (3-inch) squares.
grown-up crispy treats
Caramel:
1 tablespoon butter
1 package square caramels, unwrapped
6 tablespoons evaporated milk
Crispy treats:
2 tablespoons butter
6 to 7 cups of your favorite things
(granola, or non-flake cereals, toasted nuts,
dried cherries, apricots, raisins, sesame or
other seeds, chocolate chips, etc.)
For the caramel, place 1 tablespoon butter in a large
saucepan and melt over medium heat. Add caramels
and evaporated milk, and cook until melted together.
Set aside. For the crispy treats, butter the inside of a
very large bowl. Pour all of your favorite things into the
buttered bowl, then pour caramel mixture all over.
Toss and stir with a large spoon or spatula until coating
is distributed. Butter sheetpan with remaining butter.
Pour mixture into sheetpan and press flat. Let cool, then
cut into portions.
raspberry brownies
1 cup (2 sticks) unsalted butter
4 ounces unsweetened chocolate, chopped
4 large eggs
1 1/2 cups sugar
1 teaspoon pure vanilla extract
2 tablespoons raspberry liqueur
1/2 teaspoon salt
1 cup all-purpose flour
1 1/2 cups shelled walnuts, coarsely chopped
1/2 cup mini semisweet chocolate chips
1 cup raspberry preserves
Confectioners' sugar, for dusting, optional
Preheat oven to 350 degrees F.
Coat a 13 by 9 by 2-inch baking pan with nonstick
cooking spray.
Melt together butter and chocolate in bowl set over
simmering water in saucepan. Stir until smooth.
Set aside to cool.
Whisk eggs and sugar in large bowl until well combined,
about 1 minute. Whisk in the chocolate mixture until
blended. Whisk in vanilla, 1 tablespoon of the liqueur
and the salt. Stir in flour in 3 additions. Fold in walnuts
and chocolate chips. Spread half of batter over bottom
of prepared pan.
Mix together preserves and the remaining 1 tablespoon
liqueur in small bowl. Spread over batter in pan. Place in
freezer until preserves are set, about 20 minutes. Spread
remaining batter over top of preserves.
Bake until wooden pick inserted in center comes out
clean, about 45 minutes. Cool in pan on wire rack.
Cut into 32 brownies.
To serve, dust with confectioners' sugar, if desired.
brooklyn blackout cake
8 tablespoons (1 stick) butter, softened at room temperature
1/4 cup vegetable shortening
2 cups sugar
3 eggs
2 teaspoons pure vanilla extract
3/4 cup unsweetened cocoa powder
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
2 1/4 cups cake flour
1 cup whole, 2 percent fat,
or 1 percent fat milk
Custard, recipe follows
Custard:
3 cups water
2 1/2 cups sugar
1 tablespoon corn syrup
1 1/2 cups unsweetened cocoa powder
Scant 2/3 cup cornstarch
6 tablespoons (3/4 stick) unsalted butter,
cut into pieces
1/2 teaspoon pure vanilla extract
Preheat the oven to 375 degrees.
Butter and flour 2 (9-inch) cake pans. Cut 2 circles of
parchment paper or waxed paper to fit the bottoms of
the pans, then press them in. In a mixer fitted with a
whisk attachment (or using a hand mixer), cream the
butter and shortening together. Add the sugar and mix
until light and fluffy. One by one, add the eggs, mixing
after each addition. With the mixer running at low speed,
add the vanilla, cocoa, baking powder, baking soda, and
salt and mix. With the mixer still running at low speed,
add about 1/3 of the cake flour, then about 1/3 of the milk,
and mix. Repeat with the remaining cake flour and milk and
mix. Pour into the prepared pans and bake until dry and
springy to the touch and a tester inserted into the center
comes out clean (a few crumbs are okay), 30 to 35 minutes.
Let cool in the pan for 15 minutes, then turn out onto wire
racks and let cool completely, to room temperature. Using a
long serrated knife, cut the cake layers in half horizontally.
Reserving 3 halves for the cake, put the remaining half in a
food processor, breaking it up with your hands. Pulse into
fine crumbs.
Custard: Pour 2 1/2 cups of the water, the sugar, corn syrup
and cocoa powder into a large non-reactive saucepan and
bring to a boil over medium-high heat, whisking occasionally.
Meanwhile, in a small bowl, whisk the remaining 1/2 cup of
water and the cornstarch. Whisk into the cocoa mixture in the
saucepan and return the mixture to a boil, whisking constantly.
Cook, whisking constantly, until very thick, 3 to 4 minutes.
Remove from the heat and stir in the butter and vanilla. Pour into
a bowl. Cover with plastic wrap, lightly pressing the plastic
against the surface to prevent a skin from forming. Chill until
firm, about 45 minutes.
To finish the cake, place a cake layer on a cake plate or
serving platter (reserving the most even layer for the top)
and spread with cooled custard. Top with another layer of
cake, then custard, then the final layer of cake. Cover the
top and sides of the cake with the remaining custard. Coat
the cake with the cake crumbs. Chill until ready to serve,
at least 2 hours. Serve the same day.
black and white cookies
8 tablespoons (1 stick) unsalted butter
1 cup granulated sugar
2 eggs
1/2 cup whole, 2 percent fat,
or 1 percent fat milk
1/4 teaspoon pure vanilla extract
1/8 teaspoon pure lemon extract
1 1/4 cups cake flour
1 1/4 cups all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt
Vanilla and chocolate icing,
recipes follows
Vanilla Icing:
2 cups confectioners' sugar
3 tablespoons milk
1 teaspoon pure vanilla extract
Chocolate Icing:
1/2 vanilla icing recipe
2 tablespoons cocoa powder
2 tablespoons milk
Preheat the oven to 350 degrees.
Line a baking sheet with waxed or parchment paper.
In a mixer, cream the butter. Add the granulated sugar
and beat until fluffy. Add the eggs, milk, and extracts
and mix to combine. In a large bowl, combine the flours,
baking powder, and salt and mix well. Add the dry
ingredients to the sugar-egg mixture and mix to blend.
Using an ice-cream scoop, scoop the dough onto the
prepared pans. With a spatula, press and spread each
cookie into a circle about 5 inches in diameter and about
3/8-inch thickness. Bake for about 20 minutes, until golden.
Let cool on wire racks.
Icing: In a medium bowl, stir the sugar, milk, and vanilla
together until it forms a smooth icing. Transfer half of the
icing to another bowl and stir in the cocoa powder and
milk until smooth.
When cool, turn cookies over, so the flat side faces up.
Spread white icing on half of each flat surface, then spread
the other half with chocolate icing. Let set at room temperature
for 30 minutes.
pumpkin bourbon cheesecake
Crust:
1 cup finely chopped pecans
1/2 cup all-purpose flour
1/2 cup brown sugar
1/4 cup graham cracker crumbs
2 tablespoons unsalted butter, softened
1 egg yolk
Filling:
1 1/2 cups pumpkin puree*
1/2 cup brown sugar
2 eggs, beaten
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon ground ginger
1/2 teaspoon kosher salt
1 1/2 pounds deli-style cream cheese
1/2 cup maple syrup
2 tablespoons bourbon whiskey
1/8 cup sour cream
*Use oven-roasted, fresh pumpkin or good-quality
canned pumpkin, not presweetened pumpkin pie filling.
Topping:
1 cup sour cream
1 teaspoon bourbon whiskey
1 teaspoon sugar
Special equipment: a 9-inch springform pan,
an electric mixer
For the crust: Preheat oven to 350 degrees F.
Butter a 9-inch springform pan and line the bottom
and sides with parchment paper.
Combine the pecans, flour, brown sugar, graham cracker
crumbs, butter, and egg yolk together in a large bowl.
Press the mixture evenly onto the bottom of the springform
pan. Bake for 10 minutes. Set aside to cool.
Turn the oven down to 300 degrees F.
For the filling: Combine the pumpkin, brown sugar,
eggs, cinnamon, nutmeg, ginger, and salt in a large
mixing bowl. Set aside.
Use an electric mixer to beat the cream cheese,
maple syrup, and bourbon until smooth. Combine
with the sour cream and pumpkin mixture. Pour over
the prebaked crust. Bake for 60 to 70 minutes, or
until the center shows little to no movement when the
pan is tapped. Set aside to cool.
Increase oven temperature to 350 degrees F.
For the topping: Combine the sour cream, bourbon,
and sugar together in a small bowl.
Spread over the cooled cheesecake. Bake for 10 minutes.
Remove from the oven and let stand for 15 minutes. Refrigerate
for 3 hours or until well chilled. Remove from the springform
pan and peel away the parchment paper. Slice and serve.
classic cheesecake
Crust:
6 tablespoons unsalted butter
1 1/2 cups graham cracker crumbs
2 tablespoons sugar
Pinch fine salt
Filling:
2 pounds cream cheese,
at room temperature
2 cups sugar
1 cup sour cream
6 large eggs, lightly beaten
2 tablespoons vanilla paste or extract
1 teaspoon finely grated lemon zest
1 teaspoon finely grated orange zest
Berries, optional
Position a rack in the middle of the oven and preheat
to 325 degrees F.
For the crust: Melt the butter, covered in the microwave,
in a medium microwave safe bowl, or a saucepan. Brush a 9-inch
springform pan with some of the butter. Stir the remaining butter
together with the crumbs, sugar, and salt. Press the crumb mixture
over the bottom of the pan, taking care to get the crust evenly into
the edges. Bake until golden brown, 15 to 18 minutes. Cool. Wrap
the bottom and up the sides of the pan with foil and put in a
roasting pan.
For the filling: Beat the cream cheese on medium speed with a
hand-held mixer until smooth. Add 1 1/4 cups sugar and beat
just until light and fluffy, scraping the sides of the bowl and
beaters as needed. Slowly beat in 3/4 cup sour cream, then eggs
(1 at a time), 1 tablespoon vanilla and both citrus zest; take care
not to over whip. Pour into the cooled crust.
Bring a medium saucepan or kettle of water to a boil.
Gently place the roasting pan in the oven
(don't pull the rack out of the oven). Pour in enough hot
water to come about halfway up the side of the springform
pan. Bake the cheesecake for 1 hour and 10 minutes---the
outside of the cake will set but the center will still be loose.
Meanwhile, stir together the 1 1/4 cups sour cream, 1/3 cup
sugar and vanilla paste. Spread over the top of the cooked
cheesecake and return to the oven for 5 minutes. Turn the
oven off, cook the cheesecake in the residual heat in the
oven for 1 hour. This gentle finish minimizes the risk of the
dreaded crack in your cheese cake.
Remove cheesecake from the roasting pan to a rack.
Run a knife around the edges and cool to room temperature.
Cover and refrigerate at least 8 hours or overnight.
Bring cheesecake to room temperature 30 minutes before
serving. Remove the springform ring. Dip a knife in warm
water, wipe dry before slicing each a piece. Serve with berries.
if desired.
devils food cheesecake
For the cheesecake layer:
3 (8-ounce) packages cream cheese
(use only full fat), room temperature, divided
1 1/3 cups sugar, divided
3 tablespoons cornstarch
1 tablespoon pure vanilla extract
2 extra-large eggs
2/3 cup heavy or whipping cream
For the Devil's Food cake (3 layers):
2 1/4 cups sifted cake flour
2 teaspoons baking powder
1/2 teaspoon salt
3/4 cup (1 1/2 sticks) unsalted butter,
room temperature
1 cup granulated sugar
1/2 cup firmly packed dark brown sugar
3 extra-large eggs, separated
4 ounces bittersweet or semisweet chocolate,
melted and cooled
1 tablespoons pure vanilla extract
1 1/2 cups whole milk
1/2 teaspoon cream of tartar
1 recipe Chocolate Curls, recipe follows
For the dark fudge frosting:
6 cups sifted confectioners' sugar
(1 1/2 pounds)
1/2 cup unsweetened cocoa powder
1/2 teaspoon salt
1 1/2 cups (3 sticks) unsalted butter,
room temperature
6 ounces bittersweet or semisweet chocolate,
melted and cooled
2 tablespoons dark corn syrup
2 tablespoons pure vanilla extract
1/2 cup heavy or whipping cream
For the Sponge Cake:
Preheat the oven to 350 degrees F and generously butter a
9-inch springform pan. Wrap the outside of the pan with foil,
covering the bottom and extending up the sides.
Sift the cake flour, baking powder, and salt together in a
medium-sized bowl and set aside.
Beat the egg yolks together in a large bowl with an electric
mixer on high for 3 minutes. Then, with the mixer still running,
gradually add the 1/3 cup sugar and continue beating until
thick light-yellow ribbons form in the bowl, about 5 minutes
more. Beat in the vanilla and lemon extracts. Sift the flour
mixture over the batter and stir by hand until no more
white flecks appear. Then blend in the butter.
In a clean bowl, using clean dry beaters, beat the egg whites
and cream of tartar together on high until frothy. Gradually
add the remaining 2 tablespoons sugar and continue beating
until stiff peaks form (the whites should stand up in stiff peaks,
but not be dry). Stir about 1/3 cup of the whites into the batter,
then gently fold in the remaining filling.
Evenly spread the batter on the bottom of the pan, and bake
just until set and golden, about 10 minutes. Place the cake on
a wire rack to cool (do not remove from the pan). Leave the
oven on.
For the Cream Cheese Filling:
While the cake cools, make the cream cheese filling.
Place 1 (8-ounce) package cream cheese, 1/3 cup of the sugar,
and the cornstarch in a large bowl. Beat with an electric mixer
on low until creamy, about 3 minutes, scraping the bowl
occasionally. Beat in the remaining 3 packages of cream cheese.
Increase the mixer speed to high and beat in the remaining 1 1/3
cups of the sugar, then beat in the vanilla. Blend in the eggs, 1 at
a time, beating well after each addition. Blend in the heavy cream.
At this point, mix the filling only until completely blended
(just like they do at Junior's). Be careful not to over mix the batter.
Gently spoon the cheese filling to top of the baked sponge cake
layer. Place the springform pan in a large shallow pan containing
hot water that comes about 1-inch up the sides of the pan. Bake
the cheesecake in the preheated oven until the center barely
jiggles when you shake the pan, about 1 hour and 10 minutes.
Cool the cake on a wire rack for 1 hour. Then cover the cake with
plastic wrap and refrigerate until it's completely cold, at least 4
hours or overnight.
Junior's Famous No. 1 Pure Cream Cheesecake:
For the Sponge Cake:
1/2 cup sifted cake flour
1 teaspoon baking powder
Pinch salt
3 extra-large eggs, separated
1/3 cup plus 2 tablespoons sugar, divided
1 teaspoon pure vanilla extract
3 drops pure lemon extract
3 tablespoons unsalted butter, melted
1/3 teaspoon cream of tartar
For the Cream Cheese Filling:
4 (8-ounce) packages cream cheese
(the regular variety, not light Neufchatel cream cheese),
at room temperature, divided
1 2/3 cups sugar, divided
1/4 cup cornstarch
1 tablespoon pure vanilla extract
2 extra-large eggs
3/4 cup heavy whipping cream
For the Sponge Cake:
Preheat the oven to 350 degrees F and generously butter a
9-inch springform pan. Wrap the outside of the pan with foil,
covering the bottom and extending up the sides.
Sift the cake flour, baking powder, and salt together in a
medium-sized bowl and set aside.
Beat the egg yolks together in a large bowl with an electric
mixer on high for 3 minutes. Then, with the mixer still running,
gradually add the 1/3 cup sugar and continue beating until thick
light-yellow ribbons form in the bowl, about 5 minutes more.
Beat in the vanilla and lemon extracts. Sift the flour mixture
over the batter and stir by hand until no more white flecks
appear. Then blend in the butter.
In a clean bowl, using clean dry beaters, beat the egg whites
and cream of tartar together on high until frothy. Gradually add
the remaining 2 tablespoons sugar and continue beating until
stiff peaks form (the whites should stand up in stiff peaks, but
not be dry). Stir about 1/3 cup of the whites into the batter,
then gently fold in the remaining filling.
Evenly spread the batter on the bottom of the pan, and bake just
until set and golden, about 10 minutes. Place the cake on a
wire rack to cool (do not remove from the pan). Leave the oven on.
For the Cream Cheese Filling:
While the cake cools, make the cream cheese filling.
Place 1 (8-ounce) package cream cheese, 1/3 cup of the sugar,
and the cornstarch in a large bowl. Beat with an electric mixer on
low until creamy, about 3 minutes, scraping the bowl occasionally.
Beat in the remaining 3 packages of cream cheese.
Increase the mixer speed to high and beat in the remaining
1 1/3 cups of the sugar, then beat in the vanilla. Blend in the
eggs, 1 at a time, beating well after each addition. Blend in the
heavy cream. At this point, mix the filling only until completely
blended (just like they do at Junior's). Be careful not to over
mix the batter.
Gently spoon the cheese filling to top of the baked sponge
cake layer. Place the springform pan in a large shallow pan
containing hot water that comes about 1-inch up the sides of
the pan. Bake the cheesecake in the preheated oven until the
center barely jiggles when you shake the pan, about 1 hour
and 10 minutes.
Cool the cake on a wire rack for 1 hour. Then cover the cake
with plastic wrap and refrigerate until it's completely cold, at
least 4 hours or overnight. Remove the side of the springform
pan. Slide the cake off of the bottom of the pan onto a serving
plate. Or if you wish, simply leave the cake on the removable
bottom of the pan and place it on a serving plate. If any cake
is left over, cover it with plastic wrap and store in the refrigerator.
deep fried cheesecake
Cheesecake:
2 cups graham cracker crumbs
1/4 cup sugar
7 tablespoons butter, melted
3 (8-ounce) packages cream cheese, softened
1 cup sugar
3 eggs
1 (4-ounce) bar white chocolate,
melted and cooled slightly
For Deep-Fried Rolls:
Vegetable oil, as needed
1 egg
1 cup milk
30 Oriental spring roll wrappers
1 (4-ounce) bar semisweet chocolate, chopped
Powdered sugar, as needed
8-ounce chocolate sauce in squirt bottle,
for garnish
Whipped cream, for garnish
Mint sprigs, for garnish
Spider spatula, optional
Preheat oven to 350 degrees F.
Cheesecake:
In a medium bowl, using a wooden spoon,
combine cracker crumbs, 1/4 cup sugar, and
melted butter. Press the mixture firmly on
bottom, and 1-inch up the sides of a 9-inch
springform pan. Bake for 8 minutes until crumbs
become slightly golden in color. Using an electric
mixer, in a large bowl, combine cream cheese
and sugar and blend until fluffy. Beat in eggs, 1
at a time and continue to beat until mixture becomes
light, about 3 minutes. Stir in melted chocolate
using a rubber spatula. Carefully pour batter into
the prepared crust and bake for 45 minutes. Let
cool completely on wire rack. Chill for 8 hours before
serving. Cut the cheesecake into uniform pieces
approximately 3 by 1-inch in size. Do this 30 times.
Deep-Fried Cheesecake Rolls:
Heat vegetable oil in a deep-fryer to 365 degrees F.
Whisk 1 egg with 1 cup milk to make an egg wash.
Using a pastry brush, lightly moisten each spring roll
wrapper with the egg wash. Blot off excess egg wash
with paper towel. Place each piece of cheesecake in
the middle of a wrapper and sprinkle with the chopped
chocolate. Fold top of wrapper down over the cheesecake,
and both sides toward the center. Roll each piece of
cheesecake toward you until it is completely rolled up
making sure the roll is tightly packed with its edges
sealed. Place powdered sugar in a medium bowl. Gently
place rolls into the oil and cook until golden brown, for
about 2 minutes. Using tongs or a spider, remove the
golden-brown rolls from the oil and place each roll in a
bowl of powdered sugar and coat well. Place deep-fried
rolls on paper towels to cool slightly before serving.
Drizzle with chocolate sauce, top with whipped cream,
and garnish with a mint leaf.
seriously chocolaty cheesecake
Crust:
1/2 cup graham cracker crumbs
3/4 cup finely ground chocolate sandwich cookies
(recommended: Oreo), chocolate cookie part only,
no white filling
4 tablespoons (1/2 stick) unsalted butter, melted
2 tablespoons sugar
Filling:
6 ounces semisweet chocolate
2 1/2 pounds cream cheese, softened
1 1/2 cups sugar
1 teaspoon vanilla extract
1 tablespoon unsweetened cocoa powder
4 large eggs
1/2 cup sour cream
1 (1 1/2-ounce) milk chocolate bar
Crust:
Make sure the oven rack is in the center position and
preheat the oven to 375 degrees F.
In a large mixing bowl, combine all the crust ingredients
with a fork and mix until well combined. Press the cookie
mixture into the bottom of a 9-inch springform pan. Bake
the crust until fragrant and just set, about 8 to 10 minutes.
Using oven mitts or pot holders, remove from the oven
and cool for at least 15 minutes before adding the filling.
Lower the oven temperature to 350 degrees F.
Filling:
Place semisweet chocolate in a microwave-proof glass
bowl or measuring cup and cover it with plastic wrap.
Microwave the chocolate on high power for 30 seconds;
then stir it with a spoon or rubber spatula. Continue to
microwave the chocolate on high, stopping to stir every 30
seconds, until it is completely melted and smooth.
(If you don't have a microwave, you can use the double-boiler
method for melting chocolate.) Set aside.
Place the cream cheese, sugar, and vanilla extract in a
large metal bowl and, using an electric mixer, beat until
creamy and smooth, about 4 minutes. Turn the mixer off
and scrape down the sides of the bowl with a rubber
spatula. Sift the cocoa powder into the cream cheese
mixture and beat to incorporate. Turn the mixer off.
Crack and add the eggs 1 at a time, beating well after
each addition. Be sure to turn the mixer off before you
add each egg. *Add the sour cream and melted chocolate
and beat until smooth. Using a rubber spatula, transfer
the batter to the prepared pan with the baked crust.
Bake at 350 degrees F until the cake rises and puffs and
the center is just set and still slightly wiggly, about 1 hour
and 10 minutes. Using oven mitts or pot holders, remove
from the oven and place on a wire rack to cool.
Grate the chocolate bar and sprinkle the shavings over
the top of the cheesecake while it's still hot.
Let the cheesecake cool for 1 hour. Cover the cheesecake
with plastic wrap and refrigerate at least 4 hours or overnight
before serving.
When you're ready to serve the cheesecake, gently run a
thin sharp knife around the inside edge of the springform
pan to loosen the cake's sides, then unhook and carefully
remove the outer ring of the pan. Slice and serve.
Be careful not to touch the hot pan when you add the
grated chocolate to the hot cake! *
*It's important not to add hot melted chocolate to the raw
eggs, or you'll cook them!
habanero lime cheesecake
Crust:
1 1/2 cups wheat-meal biscuits
(or about 26 graham cracker squares)
ground to crumbs
Pinch salt
1/3 cup melted butter
Filling:
3 habanero peppers
2 tablespoons sugar, plus 1 cup
24 ounces cream cheese
Pinch of salt
4 eggs
2 tablespoons heavy cream
1 lime, zested
1 very juicy or 2 less juicy limes, juiced
1 lime sliced thinly, for garnish
1whole habenero, for garnish
Preheat the oven to 400 degrees. Position top rack in the
center of the oven. Place a baking pan on the rack below
this. Boil water.
Make crust: Mix the crumbs and salt together in a
small bowl, then add butter and stir to mix. Set aside 1/4
cup for topping. Press the rest into the bottom and sides
of a 9-inch springform pan.
Turn on kitchen or stove exhaust fan. Skewer and roast
the habaneros over an open flame (gas burner is fine)
and set them to steam under a towel. When they are cool
enough to handle, put on plastic gloves if desired. Peel
and deseed habaneros, then pound in a mortar with the
2 tablespoons of sugar until a coarse paste results.
Cream the cream cheese, then add remaining sugar
and salt. Beat in the eggs 1 at a time until incorporated.
Add the cream and blend. Beat the zest and lime juice
into this mixture. Add the habanero paste last and beat
until well mixed. Pour into the crust, then gently tap the
pan to level the filling. Sprinkle the reserved crumbs on top.
Pour boiling water into the pan on the oven?s lower rack.
Place the cheesecake on the rack above it. Bake for
approximately 1 hour or until the cheesecake pulls away from
the edge of the pan. Remove from the oven and allow to set
for 20 minutes. Wrap and keep in the refrigerator overnight,
or if rushed, place in the freezer for 2 to 3 hours.
Garnish, if desired, with slices of lime and place a whole
habanero in the center.
butterfingers cheesecake
1 pound cream cheese
1 cup powdered sugar
1/4 cup sour cream
3 eggs
1/4 cup caramel
1/4 cup chocolate covered peanut butter bars,
coarsely chopped (recommended: Butterfinger)
Preheat oven to 300 degrees F.
Mix the cream cheese, powdered sugar and sour cream
together until smooth. Add eggs, 1 at a time, and mix until
smooth in texture, with no lumps. Add the caramel and
peanut butter bar pieces and mix well. Pour mixture into
desired cake pan that has been sprayed with vegetable oil.
Bake in the oven in a water bath for approximately 1 hour,
until internal temperature of the cheesecake is 170 degrees F.
Cool overnight. Decorate with caramel and peanut butter
bar pieces.
caramel flan cheesecake
Caramel:
1 1/2 cups sugar
1/2 cup water
1 tablespoon lemon juice
Cheesecake Base:
1 pound 8 ounces cream cheese,
room temperature
1 1/4 cups sugar
1 vanilla bean, split and scraped
1 tablespoon orange zest
6 eggs
1 cup heavy cream
Caramel:
In a heavy metal saucepot combine the sugar, water,
and lemon juice. Over high heat cook the sugar to a
deep caramel color and pour out into a round 9-inch
cake pan, turning around the perimeter so as to cover
the sides and bottom of the pan. Set aside to cool
completely while you make the cake.
Cheesecake Base:
Preheat the oven to 325 degrees F.
In mixer fitted with a paddle attachment, on low speed
work the cream cheese until smooth. Add the sugar,
vanilla, and orange zest. Continue to mix for 2 minutes
until smooth. Add the eggs, 1 at a time, and scrape down
after each addition.
On low speed slowly stream in the heavy cream. Scrape
down every 30 seconds. Remove from bowl and pour out
into prepared cool caramel pan.
Bake in a hot water bath for 1 hour. When finished the
cake will be slightly firm to the touch. Remove from the
oven and place in the refrigerator. Make sure to cool down
for at least 4 hours before flipping over. The cake can be
made up to 2 days in advance.
Flip over by placing a 12-inch flat plate over the top of
the cake pan. Hold with a firm grip and flip cake upside
down. Let the pan sit on top for a second. Lift pan off the
cake and serve on its own or with berries.
coconut cheesecake
1 cup coconut macaroon cookie crumbs
1 cup butter cookie crumbs
1/2 cup melted butter
3 pounds cream cheese, softened
1 cup sugar
6 eggs
1 cup Coco Lopez milk
1/2 cup flour
1/2 teaspoon salt
1 teaspoon vanilla
1 1/2 cups fresh shredded coconut
(available in the freezer section)
2 cups Lemon Curd Anglaise sauce,
recipe follows
Whipped cream
Fresh mint sprigs
Preheat the oven to 350 degrees.
Combine the cookie crumbs and the butter. Mix well and
press into a 10-inch springform pan. In a food processor,
with the metal blade, mix the cream cheese until smooth.
Add the sugar and blend. Add the eggs one at a time to
thoroughly incorporate into the cheese mixture. Add the
coconut milk. Add the flour, salt and vanilla and blend until
smooth. Add the coconut and pulse until incorporated.
Pour into the prepared pan. Bake for 1 hour and 15 minutes
or until the cake is set. Remove from the oven and with a
knife loosed the sides from the pan. This will prevent the
cake from spiting down the center. Cool the cake completely
before cutting. Slice the cheesecake into twelve slices and
serve with the Lemon Curd Anglaise, whipped cream and
fresh mint sprigs
Brownies:
1/2 cup unsalted butter, cut into 8 pieces
plus extra for greasing
3 ounces unsweetened chocolate,
coarsely chopped
1 cup sugar
1/4 teaspoon salt
2 large eggs, at room temperature
1 teaspoon vanilla extract
3/4 cup cake flour, sifted
3/4 cup semisweet or bittersweet
chocolate chunks
Carmel-Cashew Topping:
1/4 cup cream
Approximately 40 store bought caramels
Pinch salt
1/2 teaspoon vanilla extract
1/2 to 3/4 cup raw cashews
Make the brownies:
Preheat the oven to 350 degrees F.
Line an 8-inch square baking dish with a sheet of
aluminum foil, making sure to cover the corners and
sides. Lightly butter the aluminum foil, including
corners and sides.
In the bowl of a double boiler set over simmering water,
combine the butter and chopped unsweetened chocolate.
Stirring often, heat until melted and smooth. Remove
from the heat and stir in the sugar and salt. Add the eggs
and vanilla and stir until well blended. Fold in the sifted
flour and stir just until the flour disappears. Stir in the
semisweet or bittersweet chocolate chunks.
Pour the batter into the prepared baking dish and spread
evenly. Bake approximately 30 minutes or until a toothpick
inserted into the center comes out clean. Baking time will
be longer if you are using a metal pan. Do not overbake.
Transfer the dish to a wire rack and cool completely.
Make the Carmel-Cashew Topping: Pour the cream into
the bowl of a double boiler set over simmering water.
Unwrap caramels and put them into the bowl. Stirring
frequently to prevent sticking, combine the cream and
caramels until the mixture becomes homogeneous and
smooth. Take the mixture off the heat and keep stirring
until the caramel becomes a little thicker and the mixture
begins to cool down. Add a pinch of salt and the vanilla
and stir. Coarsely chop the cashews and fold them into
the caramel mixture until nuts are completely coated with
caramel. Pour mixture over the top of the cooled brownies
and spread evenly.
Refrigerate the brownies until the caramel is set, about
30 to 45 minutes. Remove brownies from the pan by
grabbing the sides of the aluminum foil and lifting them
from the pan. With a serrated knife, cut the brownies into
2-inch squares. These can be stored in an airtight container
for 2 days or in a covered container in the refrigerator
for 4 days.
macaroon brownies
Macaroon Topping
4 ounces fat-free cream cheese
1/3 cup sugar
1 egg white
4 teaspoons all-purpose flour
1/2 teaspoon coconut extract
3/4 cup flaked coconut
Brownies
1/4 cup whole-wheat flour
1/2 cup all-purpose flour
1 cup sugar
1/2 cup unsweetened cocoa powder
1/2 teaspoon baking powder
4 egg whites
1 (2 1/2-ounce) jar baby-food prunes
1/3 cup buttermilk
1 teaspoon vanilla extract
1/2 cup mini chocolate chips
1/4 cup toasted chopped almonds
Chocolate Drizzle
1 tablespoon mini chocolate chips, melted
Preheat the oven to 350 degrees F. Lightly coat an
8x8-inch baking pan with nonstick vegetable-oil spray.
To make the macaroon topping: Mix the cream
cheese, sugar, egg white, flour, and coconut extract
until smooth. Stir in the flaked coconut. Set aside.
To make the brownies: In a large bowl, combine the
whole-wheat flour, all-purpose flour, sugar, cocoa powder,
and baking powder.
In a medium bowl, beat the egg whites until foamy;
add the baby-food prunes, buttermilk, and vanilla.
Add the egg white mixture to the flour mixture and
mix until blended. Stir in the chocolate chips and
almonds. Spread the batter in the prepared baking pan.
Spread the macaroon topping over the brownie batter.
Bake 25 to 30 minutes. Let cool, in the pan, on a wire
rack. Drizzle with the melted chocolate chips.
(Decorative tip: Swirl a toothpick through the melted
chips after drizzling them on the brownies.)
grilled bananas with walnut caramel cloud nine brownies
Sauce:
1/2 cup heavy cream
2 tablespoons banana liqueur
1 to 2 teaspoons freshly grated nutmeg
1/4 cup bourbon
(recommended: Maker's Kentucky Bourbon)
Grilled Bananas:
1 ripe banana, sliced into 4 strips
1/2 cup whiskey
(recommended: Jim Beam Kentucky Bourbon Whiskey)
Couple of shakes from a cinnamon container
2 store-bought brownies
Sauce:
Preheat grill to high.
Place all ingredients, except bourbon, in a small saucepan
over high heat on the grill. Bring to boil and reduce by 1/3
until thickened. Remove from heat, add bourbon, and reduce
by half. Remove from grill, cool slightly, and pour into a
plastic container. As the sauce cools, it will thicken more.
Bananas:
Brush bananas with whiskey. Place bananas over medium-low
heat on the grill. Generously sprinkle cinnamon over banana.
Grill for 2 minutes and remove from the grill to a plate. Pour
1/2 cup of whiskey over bananas. Return bananas to the grill
until a little charred. Flip bananas over to char the other side.
To assemble: Crumble brownies into 2 martini glasses,
lay sliced bananas in an ornate fashion around rim of glass,
and top with sauce.
smores brownies
Crust:
6 tablespoons unsalted butter, melted
1 1/2 cups crushed graham cracker crumbs
2 tablespoons sugar
Pinch fine salt
Brownie:
8 tablespoons (1 stick) unsalted butter
4 ounces unsweetened chocolate, chopped
1 cup packed light brown sugar
3/4 cup white sugar
1 1/2 teaspoons pure vanilla extract
1/2 teaspoon fine salt
4 large cold eggs
1 cup all-purpose flour
Topping:
4 cups large marshmallows
Position a rack in the lower third of the oven and heat
oven to 325 degrees F. Line an 8 by-8-inch square baking
pan with foil so it hangs over the edges by about 1 inch.
For the crust: Lightly butter the foil with some of the
melted butter. Stir the rest of the butter together with
the crumbs, sugar, and salt in a medium bowl. Press the
crumb mixture evenly over the bottom of the pan.
Bake until golden brown, about 20 minutes.
Meanwhile, make the brownie. Put the butter and
chocolate in a medium microwave safe bowl. Melt in
the microwave on 75 percent power for 2 minutes.
Stir, and microwave again until completely melted,
about 2 minutes more. Alternatively, put the butter
and chocolate in a heatproof bowl. Bring a saucepan
filled with 1 inch or so of water to a very slow simmer;
set the bowl on the pan without touching the water.
Stir occasionally until melted. Stir the light brown and
white sugars, vanilla and salt into the melted chocolate.
Add the eggs and beat vigorously to make a thick and
glossy batter. Add the flour and stir until just incorporated.
Pour batter into the prepared pan. Bake until the top is
crispy and a toothpick inserted into the middle comes
out mostly clean, with a few crumbs, about 40 to 45
minutes.
Remove from the oven and carefully position a rack
about 6 inches from the broiler and preheat on low. Layer
marshmallows across the top and toast under the broiler
until golden, (keep an eye on it, it can go quick), about 2
minutes. Cool on a rack, gently removing the brownies
from the pan using the aluminum flaps. Carefully separate
any marshmallow from the foil and fold away. Cut into 12
(2-inch) squares.
mexican brownies with canela whipped cream
1/2 pound cone piloncillo
6 ounces unsweetened chocolate
6 ounces Mexican chocolate
1/2 pound butter
5 eggs
2 1/2 cups sugar, plus 1 tablespoon
1 teaspoon vanilla extract
1 teaspoon almond extract
3 teaspoon espresso
1 1/2 cup flour
1/2 pound walnuts
1 cup cream
1 tablespoon ground cinnamon
Preheat the oven to 425 degrees F. In bowl over double
boiler, melt piloncillo, both chocolates, and butter. Allow
mixture to cool. In another bowl, whisk the eggs, sugar,
both extracts, and espresso until well mixed. Then pour
cooled chocolate mixture in the eggs. Mix well then add
the flour and walnuts. Add this mixture to a greased 9 by
13-inch baking pan and bake for 25 to 30 minutes until
brownies are well set.
Whisk cream until stiff, then add 1 tablespoon sugar and
cinnamon. Cut a wedge of brownie and serve with dollop
of canela crema.
churros
5 cups water
8 ounces butter
2 teaspoons salt
1/2 cup sugar
1/2 cup corn oil
2 teaspoons vanilla extract
1 teaspoon nutmeg
5 cups all purpose flour
8 eggs
1 pint corn oil
Cinnamon Sugar, recipe follows
Chocolate Caliente, recipe follows
Heat water, butter, salt, sugar, oil, vanilla extract and
nutmeg to a rolling boil. Stir in flour. Stir vigorously over
low heat until mixture forms a ball (about one minute).
Remove from heat. Beat eggs in all at once. Continue
beating until smooth. Let the dough cool. Place dough in
a piping bag with a star tip. In a large frying pan, heat
corn oil. Pipe the churros in long rods directly into the
hot corn oil. Fry until golden brown on all sides. Dust
with Cinnamon Sugar and serve with Chocolate Caliente.
Cinnamon sugar:
1/2 cup sugar
1/2 cup ground cinnamon
In a small bowl, mix sugar and cinnamon together
and store in an airtight container.
Chocolate Caliente:
1 quart milk
1/2 pound Mexican chocolate, coarsely chopped
1/4 cup sugar
Bring milk to a boil. Add in chocolate and sugar.
Stir over heat until chocolate is melted and sugar
has dissolved.
champurrado (hot chocolate)
1/4 cup masa harina
3 1/2 cups cold water
1/4 teaspoon salt
3 cups of milk
1 (3-ounce) tablet sweetened Mexican chocolate,
flavored with cinnamon
In a small mixing bowl combine the masa harina with
1/2 cup of water mixing by hand to form a paste. In
medium saucepan add the paste and the remaining 3
cups of water. Bring to boil stirring constantly. Cook
slowly for 20 minutes, the mixture will thicken. While
this mixture is simmering, in another saucepan add
the milk and bring to a boil. Add the chocolate and
cook for about 10 minutes until the chocolate has
completely dissolved. Pour the chocolate into the masa
harina mixture stirring until well incorporated. With a
milinillo or an eggbeater, whisk until a foam forms on
top, about 3 minutes. Serve in a large bowl spooning
some of the foam on top.
brownies with a suprise
10 ounces unsalted butter (2 1/2 sticks)
1 pound good-quality semisweet chocolate
(or bittersweet), chopped
2 cups granulated sugar
8 eggs
2 teaspoons vanilla extract
2 cups all-purpose flour
1/2 teaspoon salt
16 chocolate-covered peanut butter cups
Preheat oven to 350 degrees. Melt butter and chocolate
together in a metal bowl over simmering water. Remove
from over water and set aside. In a large bowl, whisk
together sugar, eggs and vanilla. Whisk only to blend.
Add chocolate mixture and whisk gently. Add flour and
salt and use the whisk to stir in until blended. Grease a
12 by 12-inch square pan, and line the bottom with
parchment. Pour a scant half of the brownie batter into
pan and spread smooth. Place the 16 peanut butter cups
upside-down onto the batter, spacing them evenly in 4
rows of 4 (the brownies will be cut into 16 squares, with
a peanut butter cup in the center of each.) Push the cups
down into the batter slightly. Top with the remaining batter
and gently spread smooth. Bake 30 minutes. Center will still
be soft. Remove from oven and let cool in pan on wire
rack. Cool completely before cutting, or for best cutting
results, chill several hours or overnight in refrigerator. Cut
into 16 (3-inch) squares.
grown-up crispy treats
Caramel:
1 tablespoon butter
1 package square caramels, unwrapped
6 tablespoons evaporated milk
Crispy treats:
2 tablespoons butter
6 to 7 cups of your favorite things
(granola, or non-flake cereals, toasted nuts,
dried cherries, apricots, raisins, sesame or
other seeds, chocolate chips, etc.)
For the caramel, place 1 tablespoon butter in a large
saucepan and melt over medium heat. Add caramels
and evaporated milk, and cook until melted together.
Set aside. For the crispy treats, butter the inside of a
very large bowl. Pour all of your favorite things into the
buttered bowl, then pour caramel mixture all over.
Toss and stir with a large spoon or spatula until coating
is distributed. Butter sheetpan with remaining butter.
Pour mixture into sheetpan and press flat. Let cool, then
cut into portions.
raspberry brownies
1 cup (2 sticks) unsalted butter
4 ounces unsweetened chocolate, chopped
4 large eggs
1 1/2 cups sugar
1 teaspoon pure vanilla extract
2 tablespoons raspberry liqueur
1/2 teaspoon salt
1 cup all-purpose flour
1 1/2 cups shelled walnuts, coarsely chopped
1/2 cup mini semisweet chocolate chips
1 cup raspberry preserves
Confectioners' sugar, for dusting, optional
Preheat oven to 350 degrees F.
Coat a 13 by 9 by 2-inch baking pan with nonstick
cooking spray.
Melt together butter and chocolate in bowl set over
simmering water in saucepan. Stir until smooth.
Set aside to cool.
Whisk eggs and sugar in large bowl until well combined,
about 1 minute. Whisk in the chocolate mixture until
blended. Whisk in vanilla, 1 tablespoon of the liqueur
and the salt. Stir in flour in 3 additions. Fold in walnuts
and chocolate chips. Spread half of batter over bottom
of prepared pan.
Mix together preserves and the remaining 1 tablespoon
liqueur in small bowl. Spread over batter in pan. Place in
freezer until preserves are set, about 20 minutes. Spread
remaining batter over top of preserves.
Bake until wooden pick inserted in center comes out
clean, about 45 minutes. Cool in pan on wire rack.
Cut into 32 brownies.
To serve, dust with confectioners' sugar, if desired.
brooklyn blackout cake
8 tablespoons (1 stick) butter, softened at room temperature
1/4 cup vegetable shortening
2 cups sugar
3 eggs
2 teaspoons pure vanilla extract
3/4 cup unsweetened cocoa powder
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
2 1/4 cups cake flour
1 cup whole, 2 percent fat,
or 1 percent fat milk
Custard, recipe follows
Custard:
3 cups water
2 1/2 cups sugar
1 tablespoon corn syrup
1 1/2 cups unsweetened cocoa powder
Scant 2/3 cup cornstarch
6 tablespoons (3/4 stick) unsalted butter,
cut into pieces
1/2 teaspoon pure vanilla extract
Preheat the oven to 375 degrees.
Butter and flour 2 (9-inch) cake pans. Cut 2 circles of
parchment paper or waxed paper to fit the bottoms of
the pans, then press them in. In a mixer fitted with a
whisk attachment (or using a hand mixer), cream the
butter and shortening together. Add the sugar and mix
until light and fluffy. One by one, add the eggs, mixing
after each addition. With the mixer running at low speed,
add the vanilla, cocoa, baking powder, baking soda, and
salt and mix. With the mixer still running at low speed,
add about 1/3 of the cake flour, then about 1/3 of the milk,
and mix. Repeat with the remaining cake flour and milk and
mix. Pour into the prepared pans and bake until dry and
springy to the touch and a tester inserted into the center
comes out clean (a few crumbs are okay), 30 to 35 minutes.
Let cool in the pan for 15 minutes, then turn out onto wire
racks and let cool completely, to room temperature. Using a
long serrated knife, cut the cake layers in half horizontally.
Reserving 3 halves for the cake, put the remaining half in a
food processor, breaking it up with your hands. Pulse into
fine crumbs.
Custard: Pour 2 1/2 cups of the water, the sugar, corn syrup
and cocoa powder into a large non-reactive saucepan and
bring to a boil over medium-high heat, whisking occasionally.
Meanwhile, in a small bowl, whisk the remaining 1/2 cup of
water and the cornstarch. Whisk into the cocoa mixture in the
saucepan and return the mixture to a boil, whisking constantly.
Cook, whisking constantly, until very thick, 3 to 4 minutes.
Remove from the heat and stir in the butter and vanilla. Pour into
a bowl. Cover with plastic wrap, lightly pressing the plastic
against the surface to prevent a skin from forming. Chill until
firm, about 45 minutes.
To finish the cake, place a cake layer on a cake plate or
serving platter (reserving the most even layer for the top)
and spread with cooled custard. Top with another layer of
cake, then custard, then the final layer of cake. Cover the
top and sides of the cake with the remaining custard. Coat
the cake with the cake crumbs. Chill until ready to serve,
at least 2 hours. Serve the same day.
black and white cookies
8 tablespoons (1 stick) unsalted butter
1 cup granulated sugar
2 eggs
1/2 cup whole, 2 percent fat,
or 1 percent fat milk
1/4 teaspoon pure vanilla extract
1/8 teaspoon pure lemon extract
1 1/4 cups cake flour
1 1/4 cups all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt
Vanilla and chocolate icing,
recipes follows
Vanilla Icing:
2 cups confectioners' sugar
3 tablespoons milk
1 teaspoon pure vanilla extract
Chocolate Icing:
1/2 vanilla icing recipe
2 tablespoons cocoa powder
2 tablespoons milk
Preheat the oven to 350 degrees.
Line a baking sheet with waxed or parchment paper.
In a mixer, cream the butter. Add the granulated sugar
and beat until fluffy. Add the eggs, milk, and extracts
and mix to combine. In a large bowl, combine the flours,
baking powder, and salt and mix well. Add the dry
ingredients to the sugar-egg mixture and mix to blend.
Using an ice-cream scoop, scoop the dough onto the
prepared pans. With a spatula, press and spread each
cookie into a circle about 5 inches in diameter and about
3/8-inch thickness. Bake for about 20 minutes, until golden.
Let cool on wire racks.
Icing: In a medium bowl, stir the sugar, milk, and vanilla
together until it forms a smooth icing. Transfer half of the
icing to another bowl and stir in the cocoa powder and
milk until smooth.
When cool, turn cookies over, so the flat side faces up.
Spread white icing on half of each flat surface, then spread
the other half with chocolate icing. Let set at room temperature
for 30 minutes.
pumpkin bourbon cheesecake
Crust:
1 cup finely chopped pecans
1/2 cup all-purpose flour
1/2 cup brown sugar
1/4 cup graham cracker crumbs
2 tablespoons unsalted butter, softened
1 egg yolk
Filling:
1 1/2 cups pumpkin puree*
1/2 cup brown sugar
2 eggs, beaten
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon ground ginger
1/2 teaspoon kosher salt
1 1/2 pounds deli-style cream cheese
1/2 cup maple syrup
2 tablespoons bourbon whiskey
1/8 cup sour cream
*Use oven-roasted, fresh pumpkin or good-quality
canned pumpkin, not presweetened pumpkin pie filling.
Topping:
1 cup sour cream
1 teaspoon bourbon whiskey
1 teaspoon sugar
Special equipment: a 9-inch springform pan,
an electric mixer
For the crust: Preheat oven to 350 degrees F.
Butter a 9-inch springform pan and line the bottom
and sides with parchment paper.
Combine the pecans, flour, brown sugar, graham cracker
crumbs, butter, and egg yolk together in a large bowl.
Press the mixture evenly onto the bottom of the springform
pan. Bake for 10 minutes. Set aside to cool.
Turn the oven down to 300 degrees F.
For the filling: Combine the pumpkin, brown sugar,
eggs, cinnamon, nutmeg, ginger, and salt in a large
mixing bowl. Set aside.
Use an electric mixer to beat the cream cheese,
maple syrup, and bourbon until smooth. Combine
with the sour cream and pumpkin mixture. Pour over
the prebaked crust. Bake for 60 to 70 minutes, or
until the center shows little to no movement when the
pan is tapped. Set aside to cool.
Increase oven temperature to 350 degrees F.
For the topping: Combine the sour cream, bourbon,
and sugar together in a small bowl.
Spread over the cooled cheesecake. Bake for 10 minutes.
Remove from the oven and let stand for 15 minutes. Refrigerate
for 3 hours or until well chilled. Remove from the springform
pan and peel away the parchment paper. Slice and serve.
classic cheesecake
Crust:
6 tablespoons unsalted butter
1 1/2 cups graham cracker crumbs
2 tablespoons sugar
Pinch fine salt
Filling:
2 pounds cream cheese,
at room temperature
2 cups sugar
1 cup sour cream
6 large eggs, lightly beaten
2 tablespoons vanilla paste or extract
1 teaspoon finely grated lemon zest
1 teaspoon finely grated orange zest
Berries, optional
Position a rack in the middle of the oven and preheat
to 325 degrees F.
For the crust: Melt the butter, covered in the microwave,
in a medium microwave safe bowl, or a saucepan. Brush a 9-inch
springform pan with some of the butter. Stir the remaining butter
together with the crumbs, sugar, and salt. Press the crumb mixture
over the bottom of the pan, taking care to get the crust evenly into
the edges. Bake until golden brown, 15 to 18 minutes. Cool. Wrap
the bottom and up the sides of the pan with foil and put in a
roasting pan.
For the filling: Beat the cream cheese on medium speed with a
hand-held mixer until smooth. Add 1 1/4 cups sugar and beat
just until light and fluffy, scraping the sides of the bowl and
beaters as needed. Slowly beat in 3/4 cup sour cream, then eggs
(1 at a time), 1 tablespoon vanilla and both citrus zest; take care
not to over whip. Pour into the cooled crust.
Bring a medium saucepan or kettle of water to a boil.
Gently place the roasting pan in the oven
(don't pull the rack out of the oven). Pour in enough hot
water to come about halfway up the side of the springform
pan. Bake the cheesecake for 1 hour and 10 minutes---the
outside of the cake will set but the center will still be loose.
Meanwhile, stir together the 1 1/4 cups sour cream, 1/3 cup
sugar and vanilla paste. Spread over the top of the cooked
cheesecake and return to the oven for 5 minutes. Turn the
oven off, cook the cheesecake in the residual heat in the
oven for 1 hour. This gentle finish minimizes the risk of the
dreaded crack in your cheese cake.
Remove cheesecake from the roasting pan to a rack.
Run a knife around the edges and cool to room temperature.
Cover and refrigerate at least 8 hours or overnight.
Bring cheesecake to room temperature 30 minutes before
serving. Remove the springform ring. Dip a knife in warm
water, wipe dry before slicing each a piece. Serve with berries.
if desired.
devils food cheesecake
For the cheesecake layer:
3 (8-ounce) packages cream cheese
(use only full fat), room temperature, divided
1 1/3 cups sugar, divided
3 tablespoons cornstarch
1 tablespoon pure vanilla extract
2 extra-large eggs
2/3 cup heavy or whipping cream
For the Devil's Food cake (3 layers):
2 1/4 cups sifted cake flour
2 teaspoons baking powder
1/2 teaspoon salt
3/4 cup (1 1/2 sticks) unsalted butter,
room temperature
1 cup granulated sugar
1/2 cup firmly packed dark brown sugar
3 extra-large eggs, separated
4 ounces bittersweet or semisweet chocolate,
melted and cooled
1 tablespoons pure vanilla extract
1 1/2 cups whole milk
1/2 teaspoon cream of tartar
1 recipe Chocolate Curls, recipe follows
For the dark fudge frosting:
6 cups sifted confectioners' sugar
(1 1/2 pounds)
1/2 cup unsweetened cocoa powder
1/2 teaspoon salt
1 1/2 cups (3 sticks) unsalted butter,
room temperature
6 ounces bittersweet or semisweet chocolate,
melted and cooled
2 tablespoons dark corn syrup
2 tablespoons pure vanilla extract
1/2 cup heavy or whipping cream
For the Sponge Cake:
Preheat the oven to 350 degrees F and generously butter a
9-inch springform pan. Wrap the outside of the pan with foil,
covering the bottom and extending up the sides.
Sift the cake flour, baking powder, and salt together in a
medium-sized bowl and set aside.
Beat the egg yolks together in a large bowl with an electric
mixer on high for 3 minutes. Then, with the mixer still running,
gradually add the 1/3 cup sugar and continue beating until
thick light-yellow ribbons form in the bowl, about 5 minutes
more. Beat in the vanilla and lemon extracts. Sift the flour
mixture over the batter and stir by hand until no more
white flecks appear. Then blend in the butter.
In a clean bowl, using clean dry beaters, beat the egg whites
and cream of tartar together on high until frothy. Gradually
add the remaining 2 tablespoons sugar and continue beating
until stiff peaks form (the whites should stand up in stiff peaks,
but not be dry). Stir about 1/3 cup of the whites into the batter,
then gently fold in the remaining filling.
Evenly spread the batter on the bottom of the pan, and bake
just until set and golden, about 10 minutes. Place the cake on
a wire rack to cool (do not remove from the pan). Leave the
oven on.
For the Cream Cheese Filling:
While the cake cools, make the cream cheese filling.
Place 1 (8-ounce) package cream cheese, 1/3 cup of the sugar,
and the cornstarch in a large bowl. Beat with an electric mixer
on low until creamy, about 3 minutes, scraping the bowl
occasionally. Beat in the remaining 3 packages of cream cheese.
Increase the mixer speed to high and beat in the remaining 1 1/3
cups of the sugar, then beat in the vanilla. Blend in the eggs, 1 at
a time, beating well after each addition. Blend in the heavy cream.
At this point, mix the filling only until completely blended
(just like they do at Junior's). Be careful not to over mix the batter.
Gently spoon the cheese filling to top of the baked sponge cake
layer. Place the springform pan in a large shallow pan containing
hot water that comes about 1-inch up the sides of the pan. Bake
the cheesecake in the preheated oven until the center barely
jiggles when you shake the pan, about 1 hour and 10 minutes.
Cool the cake on a wire rack for 1 hour. Then cover the cake with
plastic wrap and refrigerate until it's completely cold, at least 4
hours or overnight.
Junior's Famous No. 1 Pure Cream Cheesecake:
For the Sponge Cake:
1/2 cup sifted cake flour
1 teaspoon baking powder
Pinch salt
3 extra-large eggs, separated
1/3 cup plus 2 tablespoons sugar, divided
1 teaspoon pure vanilla extract
3 drops pure lemon extract
3 tablespoons unsalted butter, melted
1/3 teaspoon cream of tartar
For the Cream Cheese Filling:
4 (8-ounce) packages cream cheese
(the regular variety, not light Neufchatel cream cheese),
at room temperature, divided
1 2/3 cups sugar, divided
1/4 cup cornstarch
1 tablespoon pure vanilla extract
2 extra-large eggs
3/4 cup heavy whipping cream
For the Sponge Cake:
Preheat the oven to 350 degrees F and generously butter a
9-inch springform pan. Wrap the outside of the pan with foil,
covering the bottom and extending up the sides.
Sift the cake flour, baking powder, and salt together in a
medium-sized bowl and set aside.
Beat the egg yolks together in a large bowl with an electric
mixer on high for 3 minutes. Then, with the mixer still running,
gradually add the 1/3 cup sugar and continue beating until thick
light-yellow ribbons form in the bowl, about 5 minutes more.
Beat in the vanilla and lemon extracts. Sift the flour mixture
over the batter and stir by hand until no more white flecks
appear. Then blend in the butter.
In a clean bowl, using clean dry beaters, beat the egg whites
and cream of tartar together on high until frothy. Gradually add
the remaining 2 tablespoons sugar and continue beating until
stiff peaks form (the whites should stand up in stiff peaks, but
not be dry). Stir about 1/3 cup of the whites into the batter,
then gently fold in the remaining filling.
Evenly spread the batter on the bottom of the pan, and bake just
until set and golden, about 10 minutes. Place the cake on a
wire rack to cool (do not remove from the pan). Leave the oven on.
For the Cream Cheese Filling:
While the cake cools, make the cream cheese filling.
Place 1 (8-ounce) package cream cheese, 1/3 cup of the sugar,
and the cornstarch in a large bowl. Beat with an electric mixer on
low until creamy, about 3 minutes, scraping the bowl occasionally.
Beat in the remaining 3 packages of cream cheese.
Increase the mixer speed to high and beat in the remaining
1 1/3 cups of the sugar, then beat in the vanilla. Blend in the
eggs, 1 at a time, beating well after each addition. Blend in the
heavy cream. At this point, mix the filling only until completely
blended (just like they do at Junior's). Be careful not to over
mix the batter.
Gently spoon the cheese filling to top of the baked sponge
cake layer. Place the springform pan in a large shallow pan
containing hot water that comes about 1-inch up the sides of
the pan. Bake the cheesecake in the preheated oven until the
center barely jiggles when you shake the pan, about 1 hour
and 10 minutes.
Cool the cake on a wire rack for 1 hour. Then cover the cake
with plastic wrap and refrigerate until it's completely cold, at
least 4 hours or overnight. Remove the side of the springform
pan. Slide the cake off of the bottom of the pan onto a serving
plate. Or if you wish, simply leave the cake on the removable
bottom of the pan and place it on a serving plate. If any cake
is left over, cover it with plastic wrap and store in the refrigerator.
deep fried cheesecake
Cheesecake:
2 cups graham cracker crumbs
1/4 cup sugar
7 tablespoons butter, melted
3 (8-ounce) packages cream cheese, softened
1 cup sugar
3 eggs
1 (4-ounce) bar white chocolate,
melted and cooled slightly
For Deep-Fried Rolls:
Vegetable oil, as needed
1 egg
1 cup milk
30 Oriental spring roll wrappers
1 (4-ounce) bar semisweet chocolate, chopped
Powdered sugar, as needed
8-ounce chocolate sauce in squirt bottle,
for garnish
Whipped cream, for garnish
Mint sprigs, for garnish
Spider spatula, optional
Preheat oven to 350 degrees F.
Cheesecake:
In a medium bowl, using a wooden spoon,
combine cracker crumbs, 1/4 cup sugar, and
melted butter. Press the mixture firmly on
bottom, and 1-inch up the sides of a 9-inch
springform pan. Bake for 8 minutes until crumbs
become slightly golden in color. Using an electric
mixer, in a large bowl, combine cream cheese
and sugar and blend until fluffy. Beat in eggs, 1
at a time and continue to beat until mixture becomes
light, about 3 minutes. Stir in melted chocolate
using a rubber spatula. Carefully pour batter into
the prepared crust and bake for 45 minutes. Let
cool completely on wire rack. Chill for 8 hours before
serving. Cut the cheesecake into uniform pieces
approximately 3 by 1-inch in size. Do this 30 times.
Deep-Fried Cheesecake Rolls:
Heat vegetable oil in a deep-fryer to 365 degrees F.
Whisk 1 egg with 1 cup milk to make an egg wash.
Using a pastry brush, lightly moisten each spring roll
wrapper with the egg wash. Blot off excess egg wash
with paper towel. Place each piece of cheesecake in
the middle of a wrapper and sprinkle with the chopped
chocolate. Fold top of wrapper down over the cheesecake,
and both sides toward the center. Roll each piece of
cheesecake toward you until it is completely rolled up
making sure the roll is tightly packed with its edges
sealed. Place powdered sugar in a medium bowl. Gently
place rolls into the oil and cook until golden brown, for
about 2 minutes. Using tongs or a spider, remove the
golden-brown rolls from the oil and place each roll in a
bowl of powdered sugar and coat well. Place deep-fried
rolls on paper towels to cool slightly before serving.
Drizzle with chocolate sauce, top with whipped cream,
and garnish with a mint leaf.
seriously chocolaty cheesecake
Crust:
1/2 cup graham cracker crumbs
3/4 cup finely ground chocolate sandwich cookies
(recommended: Oreo), chocolate cookie part only,
no white filling
4 tablespoons (1/2 stick) unsalted butter, melted
2 tablespoons sugar
Filling:
6 ounces semisweet chocolate
2 1/2 pounds cream cheese, softened
1 1/2 cups sugar
1 teaspoon vanilla extract
1 tablespoon unsweetened cocoa powder
4 large eggs
1/2 cup sour cream
1 (1 1/2-ounce) milk chocolate bar
Crust:
Make sure the oven rack is in the center position and
preheat the oven to 375 degrees F.
In a large mixing bowl, combine all the crust ingredients
with a fork and mix until well combined. Press the cookie
mixture into the bottom of a 9-inch springform pan. Bake
the crust until fragrant and just set, about 8 to 10 minutes.
Using oven mitts or pot holders, remove from the oven
and cool for at least 15 minutes before adding the filling.
Lower the oven temperature to 350 degrees F.
Filling:
Place semisweet chocolate in a microwave-proof glass
bowl or measuring cup and cover it with plastic wrap.
Microwave the chocolate on high power for 30 seconds;
then stir it with a spoon or rubber spatula. Continue to
microwave the chocolate on high, stopping to stir every 30
seconds, until it is completely melted and smooth.
(If you don't have a microwave, you can use the double-boiler
method for melting chocolate.) Set aside.
Place the cream cheese, sugar, and vanilla extract in a
large metal bowl and, using an electric mixer, beat until
creamy and smooth, about 4 minutes. Turn the mixer off
and scrape down the sides of the bowl with a rubber
spatula. Sift the cocoa powder into the cream cheese
mixture and beat to incorporate. Turn the mixer off.
Crack and add the eggs 1 at a time, beating well after
each addition. Be sure to turn the mixer off before you
add each egg. *Add the sour cream and melted chocolate
and beat until smooth. Using a rubber spatula, transfer
the batter to the prepared pan with the baked crust.
Bake at 350 degrees F until the cake rises and puffs and
the center is just set and still slightly wiggly, about 1 hour
and 10 minutes. Using oven mitts or pot holders, remove
from the oven and place on a wire rack to cool.
Grate the chocolate bar and sprinkle the shavings over
the top of the cheesecake while it's still hot.
Let the cheesecake cool for 1 hour. Cover the cheesecake
with plastic wrap and refrigerate at least 4 hours or overnight
before serving.
When you're ready to serve the cheesecake, gently run a
thin sharp knife around the inside edge of the springform
pan to loosen the cake's sides, then unhook and carefully
remove the outer ring of the pan. Slice and serve.
Be careful not to touch the hot pan when you add the
grated chocolate to the hot cake! *
*It's important not to add hot melted chocolate to the raw
eggs, or you'll cook them!
habanero lime cheesecake
Crust:
1 1/2 cups wheat-meal biscuits
(or about 26 graham cracker squares)
ground to crumbs
Pinch salt
1/3 cup melted butter
Filling:
3 habanero peppers
2 tablespoons sugar, plus 1 cup
24 ounces cream cheese
Pinch of salt
4 eggs
2 tablespoons heavy cream
1 lime, zested
1 very juicy or 2 less juicy limes, juiced
1 lime sliced thinly, for garnish
1whole habenero, for garnish
Preheat the oven to 400 degrees. Position top rack in the
center of the oven. Place a baking pan on the rack below
this. Boil water.
Make crust: Mix the crumbs and salt together in a
small bowl, then add butter and stir to mix. Set aside 1/4
cup for topping. Press the rest into the bottom and sides
of a 9-inch springform pan.
Turn on kitchen or stove exhaust fan. Skewer and roast
the habaneros over an open flame (gas burner is fine)
and set them to steam under a towel. When they are cool
enough to handle, put on plastic gloves if desired. Peel
and deseed habaneros, then pound in a mortar with the
2 tablespoons of sugar until a coarse paste results.
Cream the cream cheese, then add remaining sugar
and salt. Beat in the eggs 1 at a time until incorporated.
Add the cream and blend. Beat the zest and lime juice
into this mixture. Add the habanero paste last and beat
until well mixed. Pour into the crust, then gently tap the
pan to level the filling. Sprinkle the reserved crumbs on top.
Pour boiling water into the pan on the oven?s lower rack.
Place the cheesecake on the rack above it. Bake for
approximately 1 hour or until the cheesecake pulls away from
the edge of the pan. Remove from the oven and allow to set
for 20 minutes. Wrap and keep in the refrigerator overnight,
or if rushed, place in the freezer for 2 to 3 hours.
Garnish, if desired, with slices of lime and place a whole
habanero in the center.
butterfingers cheesecake
1 pound cream cheese
1 cup powdered sugar
1/4 cup sour cream
3 eggs
1/4 cup caramel
1/4 cup chocolate covered peanut butter bars,
coarsely chopped (recommended: Butterfinger)
Preheat oven to 300 degrees F.
Mix the cream cheese, powdered sugar and sour cream
together until smooth. Add eggs, 1 at a time, and mix until
smooth in texture, with no lumps. Add the caramel and
peanut butter bar pieces and mix well. Pour mixture into
desired cake pan that has been sprayed with vegetable oil.
Bake in the oven in a water bath for approximately 1 hour,
until internal temperature of the cheesecake is 170 degrees F.
Cool overnight. Decorate with caramel and peanut butter
bar pieces.
caramel flan cheesecake
Caramel:
1 1/2 cups sugar
1/2 cup water
1 tablespoon lemon juice
Cheesecake Base:
1 pound 8 ounces cream cheese,
room temperature
1 1/4 cups sugar
1 vanilla bean, split and scraped
1 tablespoon orange zest
6 eggs
1 cup heavy cream
Caramel:
In a heavy metal saucepot combine the sugar, water,
and lemon juice. Over high heat cook the sugar to a
deep caramel color and pour out into a round 9-inch
cake pan, turning around the perimeter so as to cover
the sides and bottom of the pan. Set aside to cool
completely while you make the cake.
Cheesecake Base:
Preheat the oven to 325 degrees F.
In mixer fitted with a paddle attachment, on low speed
work the cream cheese until smooth. Add the sugar,
vanilla, and orange zest. Continue to mix for 2 minutes
until smooth. Add the eggs, 1 at a time, and scrape down
after each addition.
On low speed slowly stream in the heavy cream. Scrape
down every 30 seconds. Remove from bowl and pour out
into prepared cool caramel pan.
Bake in a hot water bath for 1 hour. When finished the
cake will be slightly firm to the touch. Remove from the
oven and place in the refrigerator. Make sure to cool down
for at least 4 hours before flipping over. The cake can be
made up to 2 days in advance.
Flip over by placing a 12-inch flat plate over the top of
the cake pan. Hold with a firm grip and flip cake upside
down. Let the pan sit on top for a second. Lift pan off the
cake and serve on its own or with berries.
coconut cheesecake
1 cup coconut macaroon cookie crumbs
1 cup butter cookie crumbs
1/2 cup melted butter
3 pounds cream cheese, softened
1 cup sugar
6 eggs
1 cup Coco Lopez milk
1/2 cup flour
1/2 teaspoon salt
1 teaspoon vanilla
1 1/2 cups fresh shredded coconut
(available in the freezer section)
2 cups Lemon Curd Anglaise sauce,
recipe follows
Whipped cream
Fresh mint sprigs
Preheat the oven to 350 degrees.
Combine the cookie crumbs and the butter. Mix well and
press into a 10-inch springform pan. In a food processor,
with the metal blade, mix the cream cheese until smooth.
Add the sugar and blend. Add the eggs one at a time to
thoroughly incorporate into the cheese mixture. Add the
coconut milk. Add the flour, salt and vanilla and blend until
smooth. Add the coconut and pulse until incorporated.
Pour into the prepared pan. Bake for 1 hour and 15 minutes
or until the cake is set. Remove from the oven and with a
knife loosed the sides from the pan. This will prevent the
cake from spiting down the center. Cool the cake completely
before cutting. Slice the cheesecake into twelve slices and
serve with the Lemon Curd Anglaise, whipped cream and
fresh mint sprigs