Wednesday, April 8, 2015
That's right. Those are letter-shaped Graham crackers. I got them at Ikea, oddly enough. Paired with Milka chocolates, makes this a very European cheesecake! Inspired by the American phenomenon s'mores. The cheesecake consists of a cookie base, no-bake cream cheese filling and a marshmallow fluff topping. Added with chocolate and cookie bits on top.
This cheesecake is a stroke of genius, because it combines all of those delicious ingredients you can't get enough of. Really the ultimate dessert! And because it's a no-bake cheesecake, the filling isn't too heavy to eat after a hefty dinner. But then again. don't be fooled by thinking it's a light on calories kind of dessert!
Taste: 5 out of 5.
Consistency: 4 out of 5.
Overall appeal: 4.5 out of 5.
No-Bake S'Mores Cheesecake: inspired by Nigella's cherry cheesecake.
- 1 ¼ cups graham cracker crumbs
- 3/4 stick (75g) soft unsalted butter
- ½ teaspoon vanilla extract
- 1 cup double cream
- 10 ounces (300g) cream cheese at room temperature
- ½ cup confectionars' sugar
- 12 Hershey's chocolate mini bars
- Blitz the biscuits in a food processor (I don't own food processor, so I used a blender which worked really well) until beginning to turn to crumbs, then add the butter and whiz again to make the mixture clump.
- Press this mixture into a 8-inch (20cm) springform tin; press a little up the sides to form a slight ridge.
- Beat together the cream cheese, icing sugar, vanilla extract and lemon juice in a bowl until smooth.
- Lightly whip the double cream, and then fold it into the cream cheese mixture.
- Spoon the cheesecake filling on top of the biscuit base and smooth with a spatula. Put it in the fridge for 3 hours or overnight.
- In the meanwhile you can make the marshmallow fluff frosting, see recipe below.
- Top the marshmallow fluff on the cheesecake base and decorate cheesecake with chocolate bits.
- 2 large egg whites
- ½ cup sugar
- 3 tbsp water
- ½ tbsp light corn syrup
- ¼ tsp cream of tartar
- Pinch of salt
- 1 tsp vanilla extract
- In a large, clean heatproof bowl, combine the egg whites, sugar, water, corn syrup, cream of tartar, and salt.
- Set the bowl over (but not touching) simmering water in a saucepan and heat the mixture, whisking constantly, until the sugar has dissolved and the mixture is very warm to the touch, about 3 minutes.
- Remove the bowl from the saucepan. Using an electric mixer on high speed, beat the mixture until it is very warm and soft (but not dry) peaks form, about 4 minutes.
- Reduce the mixer to low and add the vanilla. Continue beating until the frosting is completely smooth, about 2 minutes more. Use right away. Toast them with a creme brulee torch if desired.
This was my Easter table at home.
I'm just going to throw this question out there... does anyone know a good widget to put on a blog/website
to make recipes print easier? Thanks!!!
Tuesday, March 24, 2015
I'm sure you expected a decorative Easter-themed post from me, but I couldn't resist whipping up these babies after I spotted the recipe on Pinterest. What's lovelier to bake in the morning than muffins? Nutella muffins! I ordered a Nutella cake for a co-worker of mine, who is the biggest Nutella-lover I know, and I gave me an idea to incorporate Nutella into the muffins. Along with two ripe bananas I had left, and some oats, these were the fabulous ingredients for these muffins. I baked them and stuffed 3 immediately into my mouth, leaving just enough muffins to be photographed :P! Rating: 5- out of 5.
Nutella Banana Oat Muffins: Chef in Training
- 2 cups flour
- 1 cup old fashioned oats
- ¼ cup white sugar
- ½ cup brown sugar
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 egg
- ½ cup milk
- ¼ cup vegetable oil
- 1 teaspoon vanilla extract
- 2 bananas, mashed
- Preheat oven to 375 degrees F.
- In a medium bowl, combine flour, oats, white sugar, brown sugar, baking powder, baking soda and salt. Stir until ingredients are well combined.
- In a large bowl, beat egg. Add milk, oil, vanilla and mashed bananas. Sir to mix ingredients until well combined.
- Add flour mixture to the banana mixture and stir until ingredients are incorporated, do no over stir.
- Line a 12 muffin pan with 12 muffin tins or spray muffin tin generously with cooking spray.
- Divide batter evenly among the 12 muffin tins.
- Add a teaspoon of Nutella to the top of each muffin and gently cut Nutella into batter with a knife or toothpick to produce pretty swirls.
- Bake at 375 degrees for 17-20 minutes or until toothpick comes out clean.
It was a good as it looks!
Monday, March 23, 2015
Thursday, March 12, 2015
Thank you for your 100+ votes on the baking poll! It was a real winner! I can't understand why I haven't made a black forest cake sooner when I've had this blog for over 5 years. I mean, I live a 15 minute drive away from Germany, and chocolate cake & red fruits have been a favorite combination of mine for years. Well, I'm glad there are still things to "discover" in the baking world as I made my first schwarzwälder kirschtorte today!
A true Schwarzwälder Kirschtorte would't be the same without kirsch liquor. Although I read a traditional black forest cake also uses black cherries. My cherry tree actually grows them, but it is not yet the season for cherries and I could wait to make it... but I find chocolate cakes more of a Winter treat. The recipe is from the Nutmeg Nanny, who says she made it her own interpretation of a black forest cake. So did I. A rustic, luscious black forest cake.
The rest of the cake consists of a moist dark chocolate cake and a mascarpone whipped cream filling to alternate with a cherry pie filling. Yes I said it. C-H-E-R-R-Y P-I-E F-I-L-L-I-N-G! Why not? The cherries and sauce get mixed together with a home-made whipped cream/mascarpone filling so you barely notice. The cake met my wishes and tasted absolutely incredible! I find that chocolate cakes sometimes even taste better the day after, if you can hold yourself together for that long. I can't, unfortunately. Rating 5- out of 5.
Black Forest Cake: adapted from Nutmeg Nanny
- 1 1/2 cups all-purpose flour
- 1 1/2 cups granulated sugar
- 1/2 cup unsweetened cocoa powder
- 1 1/4 teaspoons baking soda
- 3/4 teaspoon kosher salt
- 1 large egg
- 1 egg white
- 3/4 cup buttermilk
- 1/3 cup vegetable oil
- 1 teaspoon vanilla extract
- 1/2 cup hot coffee
- 1/4 cup coffee liquor
- 1 can cherry pie filling
- 2 tablespoons kirschwasser
For whipped topping:
- 1 cup heavy whipping cream, very cold
- 6 ounce mascarpone cheese
- 6 tablespoons powdered sugar
- 1 teaspoon vanilla extract
- Preheat oven to 350°F, line the bottom 2 (9-inch) round cake pans with parchment paper and spray the pans with non-stick cooking or baking spray.
- In the bowl of an electric mixer add flour, sugar, cocoa powder, baking soda and kosher salt. Whisk to combine.
- In a medium sized mixing bowl add egg, egg white, buttermilk and vegetable oil. Whisk together until well combined. Drizzle in the coffee and brandy while whisking constantly so you do not scramble your eggs, about 2 minutes total. The batter will be runny.
- Divide the batter into the prepared pans and bake for about 25 minutes or until a toothpick comes out clean when tested in the middle. Cool completely.
- In a medium bowl, mix the cherrie pie filling together with the kirschwasser.
For whipped topping:
- In the bowl of an electric mixer add heavy whipping cream and beat on high until soft peaks.
- Add in mascarpone, powdered sugar and vanilla bean paste and whip until stiff peaks have formed.
- Place one cake on the bottom of your cake stand or cake plate. Top with 1/2 of the mascarpone whipped topping and 1/2 of the cherry mixture. Top with remaining cake and spread remaining whipped topping on the top of the cake. Top the cake with the remaining cherries.
Friday, February 13, 2015
(or, those of you who care about this day)
In an effort to save money, I do not have much planned for today. I am going to work today (why isn't V-day a holiday?), and going to see a movie (the obvious one... 50 things of something). Not that interesting. But what's more interesting is why I'm saving money... A riddle? To take my body to a place I have seen in years. The land of the freedom. The state of Katy Perry's song about the girls. PTZ anyone? Too difficult to guess? I'm going to California! In September. And Nevada. And Arizone. In September. It's going to be monumental. In September. California! That's right, this girl is coming to a Sprinkles cupcakes/Carl's Jr./Pinkberry near you!
But before that, I have lots of baking to do, including this poll winner: cinnamon rolls with cream cheese glaze. I've been longing to make cinnamon rolls again for a long time because I think I'm addicted to the smell of yeast and cinnamon together in my living space. But also because I wanted to try out a new recipe. I normally bake the sour cream breakfast buns. These weren't as airy and bready as I had hoped they would be, but still tasted delicious. This recipe drew me because it only uses 7 ingredients! (minus the glaze) Can't beat that! Rating: 4.5 out of 5.
7 Ingredients Cinnamon Rolls: MinimalistBaker.com
• 1 packet instant yeast
• 1 cup unsweetened almond milk
• 1/2 cup butter
• 1/4 tsp salt
• 3 cups all purpose flour
• 1/2 Tbsp cinnamon
• 1/4 cup + 1 Tbsp sugar, divided
* TIP: Make sure to use non-dairy milk for this recipe, otherwise the protein in dairy milk may kill the yeast if not scalded.
- In a large sauce pan (or in a bowl in the microwave at 30 sec increments), heat the almond milk and 3 Tbsp butter until warm and melted, never reaching boiling. Remove from heat and let cool to 110 degrees, or the temperature of bath water. It should be warm but not too hot or it will kill the yeast.
- Transfer mixture to a large mixing bowl and sprinkle on yeast. Let activate for 10 minutes, then add 1 Tbsp sugar and the salt and stir.
- Next add in flour 1/2 cup at a time, stirring as you go. The dough will be sticky. When it is too thick to stir, transfer to a lightly floured surface and knead for a minute or so until it forms a loose ball. Rinse your mixing bowl out, coat it with canola or grapeseed oil, and add your dough ball back in. Cover with plastic wrap and set in a warm place to rise for about 1 hour, or until doubled in size.
- On a lightly floured surface, roll out the dough into a thin rectangle. Brush with 3 Tbsp melted butter and top with 1/4 cup sugar and 1/2 - 1 Tbsp cinnamon.
- Starting at one end, tightly roll up the dough and situate seam side down. Then with a serrated knife or a string of floss, cut the dough into 1.5 - 2 inch sections and position in a well-buttered 8x8 square or comparable sized round pan (you should have about 10 rolls). Brush with remaining 2 Tbsp butter (melted) and cover with plastic wrap. Set on top of the oven to let rise again while you preheat oven to 350 degrees F.
- Once the oven is hot, bake rolls for 25-30 minutes or until slightly golden brown. Let cool for a few minutes and then serve immediately.
- Optional: Frost with cream cheese frosting or a simple mixture of powdered sugar and almond milk.