Mexican Chocolate Tofu Pudding

Now, these puddings are made out of Tofu, so keep an open mind! This dessert is more like a mousse, incredibly soft, rich and creamy. I saw Mark Bittman make them on TV and wanted to give it a shot myself.
The first time I stuck to the recipe but I ended up not liking the combination of chocolate, cinnamon and chile, but that's just me. I prefer a pure chocolate flavor. I did like the consistency though and the simplicity of this recipe so when I made it the second time I did not add the chile and cinnamon. Instead I added a big pinch of espresso powder. This time I really loved it and my guests did too..



Mexican Chocolate Tofu Pudding
from The Minimalist

3/4 cup sugar

1 pound silken tofu

8 ounces high-quality bittersweet or semisweet chocolate, melted

1 teaspoon vanilla extract

1 1/2 teaspoons ground cinnamon

1/2 teaspoon chili powder, or more to taste

Chocolate shavings (optional).

1. In a small pot, combine sugar with 3/4 cup water; bring to a boil and cook until sugar is dissolved, stirring occasionally. Cool slightly.

2. Put all ingredients except for chocolate shavings in a blender and purée until completely smooth, stopping machine to scrape down its sides if necessary. Divide among 4 to 6 ramekins and chill for at least 30 minutes. If you like, garnish with chocolate shavings before serving.

Yield: 4 to 6 serving

Mango and Buttermilk Panna Cotta

Panna Cotta is one of my favorite desserts, it is incredibly delicious! It is easy to prepare and you can even make it a day in advance.   This version is made with buttermilk and cream, and the bottom of the glasses are filled with mango puree. I crumbled pistachios and cantuccinis on top of the panna cotta to have a nice, crunchy contrast and the buttermilk gave the panna cotta a very refreshing and light taste.

Mango and Buttermilk Panna Cotta
(adapted from mytartlette.com)
4 servings

• 1 cup mango puree, (250ml) 
• 1 tablespoon water, (15gr)
• 1 ¾ teaspoon powdered gelatin, (4gr)
• 1 vanilla bean
• 1 cup heavy cream, (250ml)
• ¼ cup sugar, (50gr)
• 1 cup whole buttermilk, (250ml)
• Optional:
• Pistachios, coarsely chopped and crumbled Biscottis for decoration
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      Kitchen Note from tartelette: for the recipe I used one cup (250ml) of canned mango puree which I know is not available everywhere. According to the National Mango Board, you would need 2 medium sized mango to obtain one cup of puree. You can substitute with any soft fruit reduced to a puree like apricot, peach, pear, etc...

Divide the mango puree evenly among 4 glasses or ramekins. and freeze.

Place the water in a small ramekin and sprinkle the gelatin over it. Let it bloom while you prepare the cream. On a flat surface, cut the vanilla bean in half lengthwise without cutting all the way through. With a pairing knife, scrape the seeds from the pods. Set aside.

In a medium saucepan, heat the heavy cream with the sugar and vanilla bean seeds until the cream is just about to boil, stirring occasionally to make sure the sugar dissolves completely. (note: freshfromevaskitchen: I simmered the cream for 15 minutes in order to get a more intense flavor).

Remove from the heat and stir in the gelatin until it is completely melted. Let cool for about 10 minutes and add the buttermilk. Let cool to room temperature. You can speed up the process by placing your saucepan over a bowl filled with ice but keep and eye on it as it will thicken faster. Once the cream is cooled, slowly pour it over the frozen fruit and let set in the fridge, at least two hours, preferably overnight

Black Beauty Cupcakes

I know cupcakes are a big deal in the US. However, I have never really liked then, as they are usually boring.  Overly sweet cake mixes are topped with even sweeter frosting. These babies however are totally different!!

Rich chocolate flavor in a slightly dense chocolate cake  is topped with a velvety bittersweet ganache. This is how a cupcake should taste!

Ingredients:

Cupcakes
½ cup of Dutch-processed cocoa powder, divided
1 ½ cups of all purpose flour, divided
1 cup of hot water
1 cup of superfine sugar (I used regular white sugar)
1 ½ teaspoons of baking soda
¼ teaspoon of fine sea salt
¾ cup of mayonnaise

Ganache
1 ⅓ cups heavy cream
12 ounces bittersweet chocolate (I used Ghiradelli 60% Cacao Bittersweet Chips) finely chopped
4 tablespoons (½ stick) unsalted butter, cut into ½-inch cubes, at room temperature

Preparation:

Position a rack in the center of the oven and preheat to 350°F.

Place foil cupcake liners in tins. (I like foil because they have a better weight than paper.) If you choose to make the cupcakes liner free, then butter the insides of 12 muffin cups. Sift together 2 tablespoons of the cocoa and 2 tablespoons of the flour. Dust the insides of the molds with this mixture and tap out the excess.
Combine cocoa powder and the hot water in the bowl of a heavy-duty stand mixer. Whisk to dissolve the cocoa. Whisk in the sugar. Attach the bowl to the mixer and fix with the paddle attachment. Sift the flour, baking soda, and salt together. With the mixer on low speed, in thirds, add the flour mixture, alternating with two equal additions of the mayonnaise, and mix, scraping down the sides of the bowl as needed, until the batter is smooth. Divide the batter evenly among the muffin cups and fill 3/4 full.

Bake until a cake tester inserted in a cake comes out clean, about 20 minutes. Let cool in the pan on a wire rack for 10 minutes. Gently remove the cakes onto the rack and let cool completely.

To make the ganache, bring the heavy cream to a simmer in a medium saucepan over medium heat. Remove from the heat and add the chocolate. Let stand for 3 minutes, then whisk until smooth. Add the butter, whisking until it has totally melted into the chocolate. Transfer to a bowl and let cool on a wire rack until the ganache thickens to a glaze consistency and the cupcakes can be dipped or allow it to become thicker and frost the cupcakes.  

Apple Sharlotka

Whenever I find a tempting recipe for apple cake I put it on my pile of recipes that I have to make as soon as I get a chance.
This recipe was on top of my pile and and it was such an easy and fast cake that I am sure that I will make it again soon. The cake is very light and moist and piled with apples. It is also great served with ice cream or a dollop of whipped cream !

• Apple Sharlotka
• (from smitten kitchen)
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• Butter or nonstick spray, for greasing pan
• 6 large, tart apples, such as Granny Smiths
• 3 large eggs
• 1 cup (200 grams) granulated sugar
• 1 teaspoon vanilla extract
• 1 cup (125 grams) all-purpose flour
• Ground cinnamon, to finish
• Powdered sugar, also to finish

1. Preheat oven to 350F / 180 C degrees.

2. Line the bottom of a 9-inch springform pan with parchment paper. Butter the paper and the sides of the pan. Peel, halve and core your apples, then chop them into medium-sized chunks. (I cut each half into four “strips” then sliced them fairly thinly — about 1/4-inch — in the other direction.) Pile the cut apples directly in the prepared pan. Meanwhile, in a large bowl, using an electric mixer or whisk, beat eggs with sugar until thick and ribbons form on the surface of the beaten eggs. Beat in vanilla, then stir in flour with a spoon until just combined. The batter will be very thick.

3. Pour over apples in pan, using a spoon or spatula to spread the batter so that it covers all exposed apples. (Updated to clarify: Spread the batter and press it down into the apple pile. The top of the batter should end up level with the top of the apples.) Bake in preheated oven for 55 to 60 minutes, or until a tester comes out free of batter. Cool in pan for 10 minutes on rack, then flip out onto another rack, peel off the parchment paper, and flip it back onto a serving platter. Dust lightly with ground cinnamon. Serve warm or cooled, dusted with powdered sugar. 

Sticky Pecan Bites

I know Ihave been posting a lot of dessert lately, but these little cinnamon buns
are so good that I just have to tell you about them. And since it is January and pretty cold out, a little cinnamon warmth cannot  do any harm, right? They come together in the time you need to preheat the oven. There is no yeast involved, so the dough doesn't have to rest and they are best when enjoyed warm and straight from the oven.

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• Sticky Pecan Bites
• (Alice Medrich)
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• 24 Pecan Halves
• 1 cup (4.5 oz) unbleached all-purpose flour
• 1 teaspoon baking powder
• ¼ teaspoon salt, plus additional for sprinkling
• ¾ cup heavy cream
• ½ cup (3.5 oz) packed brown sugar
• 1 teaspoon ground cinnamon
• 2 tablespoons unsalted butter, very soft
• 1 Mini Muffin Pan with 24 cups or 2 Mini Muffin Pans with 12 cups
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Preheat the oven to 400°F. Position a rack in the lower third of the oven. Lightly grease a mini muffin pan (with 24 cups or 2-12 cups)

Place a pecan half in  each muffin cups, top side down. Combine the flour, baking powder, and 1/4 teaspoon salt in a medium bowl and mix together thoroughly with a whisk or fork. Make a well in the center. 

Pour the cream into the well. Use a rubber spatula to fold and stir the flour mixture and cream together just until the dry ingredients are entirely moistened and a soft dough has formed; it should not look perfectly smooth. Let the dough rest for 2 to 3 minutes to firm up. 

Meanwhile, mix together the sugar and cinnamon.

On a lightly floured surface, with a rolling pin, roll the dough to a rectangle 12 by 7 inches and 1/4-inch thick. Spread the dough with the soft butter, and sprinkle with a generous pinch of salt and the brown sugar, leaving a 1/ to 1/4 inch border. Starting at one long side, roll the dough tightly. Cut the dough crosswise into 24 equal pieces. Place each piece in a muffin cup, cut side up.

Bake for 12-15 minutes, until well browned. Immediately turn the cookies out onto a sheet of parchment on a heatproof surface. Serve warm out of the oven.

Nutella Chocolate Tart

January is not really the month for desserts, but I have to tell you about this tart. We were spending some time in Miami over the Holidays and one evening we ordered dessert at a Pizzeria. It was a Nutella Tart and it was so incredibly good- warm, filled with dark chocolate and with a bold Hazelnut taste.  I just had to find a recipe for it! So I started my search and found this tart from Pierre Herme. This tart is delicious because of the three different flavours: on top you have the toasted crunchy Hazelnuts, then a layer of dark chocolate ganache followed by a layer of creamy Nutella.
The tart didn't taste exactly like the one we enjoyed in Miami but it was equally good, so here is the recipe.

Nutella Chocolate Tart 

(Pierre Herme)

For the Sweet Tart Dough (this makes more than you need for this recipe):

2 1/2 sticks, 10 ounces, unsalted butter at room temperature

1 1/2 cups confectioner’s sugar, sifted

1/2 cup, 3 1/4 ounces, lightly packed finely ground almond powder

1/2 teaspoon salt

1/2 teaspoon vanilla bean pulp or pure vanilla extract

2 large eggs at room temperature, lightly beaten

3 1/2 cups all-purpose flour

Note:  You will only neeed 1/4 to 1/3 of the dough that this recipe makes for an 8 3/4 inch tart pan.  The book states that making a large quantity of this dough yields the best results.  I saved the rest in the freezer for another use.

Using a food processor fitted with the metal blade, pulse the butter and process, remembering to scrape down the sides of the bowl from time to time.  Process until the butter is creamy.  Add the sugar and blend well.  Next, add the almond powder, salt, vanilla and process until the mixture is smooth, again scraping when necessary.  Add the eggs and process just until blended.  Add the flour and pulse until the mixture just starts to come together.  Stop as soon as the dough forms moist curds and clumps and starts to gather into a ball.  It is very important not to overwork the dough.  The dough will be very soft and pliable if you’ve done this right.

Shape the dough into a ball and divide it into 3 or 4 pieces:  3 pieces for 10-inch tarts, 4 for 9-inch tarts.  Or, you can shape it into one large ball and cut off as much as you need.  Gently press each piece into a disk and wrap in plastic.  Allow the dough to rest in the refrigerator for at least 4 hours or for up to 2 days before rolling and baking.  The dough can also be wrapped and frozen for up to a month.

To bake:

Butter a tart ring and preheat the oven to 350ºF.  Roll the dough on a lightly floured surface to a thickness between 1/16 to 1/8 of an inch.  Fit the dough onto the bottom and sides of the ring and cut of the excess.  Prick the dough all over with a fork and chill for at least 3o minutes in the refrigerator.

When you are ready to bake the crust, fit a circle of parchment paper or foil into the crust and fill with dried beans or rice.  Bake the crust for 18-20 minutes , until it is just lightly colored.  If it needs more time in the oven, remove the rice/beans and the parchment paper and bake for another five minutes, or until golden.  Transfer the crust to a rack to cool.

For the Filling (Intended for a fully-baked 8 3/4 inch tart shell)

2/3 cup Nutella

4 3/4 ounces bittersweet chocolate, finely chopped

7 tablespoons, 3 1/2 ounces, unsalted butter

1 large egg at room temperature, stirred with a fork

3 large egg yolks at room temperature, stirred with a fork

2 tablespoons sugar

1 cup hazelnuts toasted, skinned and cut into large pieces (half the amount is enough)

Preheat oven to 375ºF.  Spread the Nutella evenly over the bottom of the crust and set aside.

Melt the chocolate and butter in separate bowls over simmering water or in the microwave.  Allow them to cool until they just feel warm to the touch, about 104ºF.

Use a small whisk to stir the egg into the chocolate, gently and taking care not to agitate the mixture.  You don’t want to beat air into the ganache.  Stir in the egg yolks a little at a time, followed by the sugar.  Stir in the warm butter.  Pour the ganache over the Nutella in the tart shell.  Scatter the nuts over the top.

Bake the tart for 11 minutes.  (I baked mine 20 minutes because I wanted it more set in the middle) The center of the tart will still be a little jiggly.  Remove the tart from the oven and slide onto a rack.  Allow the tart to cool for at least 20 minutes  or until it reaches room temperature.

can be made a day ahead

Serves 6 – 8

Angel Food Cake

An Angel Food Cake is a great way to use up left over egg whites. This recipe is from Alton Brown. The cake is fluffy and light and flavored with a little bit of orange extract. It tastes great with a fruit compote or fruit sauce.  Make sure to cut it with a serrated knife so that it doesn't collapse.

Angel Food Cake

   (10 - 12 servings)

1 ¾ cups sugar ¼ teaspoon salt 1 cup cake flour, sifted 12 egg whites, the closer to room temperature the better ⅓ cup warm water 1 teaspoon orange extract = (or extract of your choice) 1 ½ teaspoons cream of tartar 1.Preheat oven to 350 F degrees. 2.In a food processor spin sugar about 2 minutes until it is superfine. Sift half of the sugar with the salt and the cake flour, setting the remaining sugar aside. 3.In a large bowl, use a balloon whisk to thoroughly combine egg whites, water, orange extract, and cream of tartar. After 2 minutes, switch to a hand mixer. Slowly sift the reserved sugar, beating continuously at medium speed. Once you have achieved medium peaks, sift enough of the flour mixture in to dust the top of the foam. Using a spatula fold in gently. Continue until all of the flour mixture is incorporated. 4.Carefully spoon mixture into an ungreased tube pan. Bake for 35 minutes before checking for doneness with a wooden skewer. (When inserted halfway between the inner and outer wall, the skewer should come out dry). 5.Cool upside down on cooling rack for at least an hour before removing from pan. Cook's Note: Since they're easier to separate, use the freshest eggs you can get.

Lemon Poppyseed Cheesecakes

Before I was even able to take a picture of them, the first batch of these little cheesecakes was already gone. They just dissapeared. When I made the second batch nobody was allowed to touch them until I had my picture. These little cheesecakes reminded me of key lime pie a little. The crust was extra crunchy because of the poppyseed and the filling was creamy and full of lemon flavor. They make a light and elegant dessert or you can enjoy them with tea or coffee.

Lemon Cheesecake and Poppy Seed Tartlets Yotam Ottolenghi (makes 24 small cheesecakes) 200 g/ 7 oz cream cheese 60 g/ 2 oz caster sugar 2 small eggs 90 g/ 3.2 oz soured cream Grated zest and juice of 2 small lemons (50ml juice, 1 tbsp zest) Melted butter, for brushing the tins Icing sugar, to finish (optional) For the pastry 170 g/6 oz plain flour 50 g/1.8 oz icing sugar 90 g/ 3.2 oz cold butter, diced Grated zest of ¼ lemon 1 tablespoon poppy seeds ⅛ teaspoon salt 1 egg yolk Roughly 1 tbsp cold water 1.Start with the pastry. Put the flour, sugar, butter, zest, poppy seeds and salt in the bowl of a food processor and work to uniform crumbs. Add the egg yolk and just enough water to bring everything together, collect the pastry into a flat block, wrap in cling-film and chill for at least 30 minutes. 2.Preheat the oven to 160C/335F/gas mark 2½. Brush eight small muffin tins (or shallow tart tins, as before) with butter. Roll out the pastry 2-3mm thick and cut out eight circles to fit the tins. Line the tins with the pastry, rest in the fridge for 20 minutes, then line each pastry case with baking parchment and fill with baking beans. Bake for 15 minutes, until golden. Remove, take out the beans and leave to cool down. 3.Lower the heat to 150C/300F/gas mark 2. Whisk the cream cheese and sugar until smooth and uniform, whisk in the eggs, then the soured cream, lemon zest and juice. Fill the cases to the top and bake for 15 minutes, until just set. Leave to cool, then chill for at least an hour before taking out of the moulds. Dust with icing sugar, if you like.

Blueberry-Mango Soup

Thick fruit soups are a typical Swedish treat and can be served hot or cold, depending on the season. This recipe was created by famed Swedish chef Marcus Samuelsson, Executive Chef and co-owner of Aquavit in New York City. His cardamon-spiced version  can also be used as a sauce over ice cream or fresh fruit. 

Blueberry-Mango Soup
(Marcus Samuelsson)

Ingredients:

6 cups fresh or frozen blueberries
3/4 cup sugar
2 tablespoons lemon juice
1 teaspoon ground cardamom (or less)
3/4 cup mango purée
1 cup Muscatel, ice wine or honey wine
Preparation:

In a saucepan, combine blueberries, sugar, lemon juice, and cardamom. Over medium-high heat, bring mixture to a boil. Cook and stir until sugar dissolves, about 7 minutes. Slightly cool blueberry mixture and transfer to a blender container. Purée.
In a bowl, combine blueberry purée with mango purée and wine. Strain mixture through a fine sieve. Cool well.

To serve: Ladle soup into shallow soup bowls or dessert dishes. Garnish with fresh blueberries, thin melon and/or mango slices, and lemon zest curls, if desired.

Espresso Granita

Here is a very inexpensive dessert using espresso, sugar, and amaretto called Granita. Granita is a semi-frozen dessert, similar to a sorbet with a grainy texture. It is easily made in a pan in the freezer and perfect for a hot summer day. No ice cream maker or special tools are needed!

Espresso Granita
serves 2

Ingredients
200 ml hot espresso or strong coffee
30 ml amaretto
35 - 40 g brown sugar

Decoration
shaved chocolate or whipped cream



Directions

Combine all the ingredients and stir until sugar melts. Let cool. Pour mixture into a container that can go into the freezer.
To speed up the process, chill the bowl or tray before adding the liquid. The wider the tray, the faster the mix will  freeze. Cover the bowl and freeze for 30 minutes. When ice crystals begin to form at the edges, gently scrape the mixture with a fork. Continue to stir and scrape every 30 minutes or so. Once the mixture is thoroughly frozen, fluff with a fork and allow flakes to freeze another half hour before serving. Serve with shaved chocolate or whipped cream.

Portuguese Egg Tarts

Portuguese Egg Tarts are traditional custard pastries that are of a creme brulee like consistency caramelized in a puff pastry case. It is a very popular pastry in Asia and Europe. Originally they were called Pastel de nata and the dish was created more than 200 years ago by Catholic Sisters.
They are so delicious that you can hardly stop eating them once they are out of the oven. I like them warm, cold, or even the next day given that you still have some left.

Portuguese Egg Tarts
(adapted from Rasa Malaysia)

Ingredients for crust :
1 box of Betty Crocker Pie Crust Mix, (Net Wt 11 Oz) or
1 frozen and rolled Pillsbury 9-inch pie crust, or your favorite pie crust recipe (recipe follows)
3 tablespoon melted butter
⅓ cup cold water

Ingredients for filling :
4 egg yolks from jumbo sized eggs)
⅓ cup of sugar, (or slightly less if you don't like your Portuguese egg tarts too sweet)
⅓ cup of heavy whipping cream
⅓ cup of milk
3 drops of vanilla extract

Stir the pie crust mix, cold water, and melted butter until pastry forms a ball. On a floured surface, roll the dough and cut it into 12 balls. Set aside.

Use an electronic hand beater to blend ingredients for filling. Beat for about 3 minutes and strain the filling through a strainer. Set aside.

Preheat oven to 400 F / 200C. Butter the muffin pan.

Flatten the balls into small rounds and fit them well into the muffin pan by pressing firmly on bottom and side (do not over stretch). Fill the pie crust dough with the egg mixture (about 80% full).
Bake the Portuguese Egg Tarts at 400F/200C for about 15-20 minutes or until the filling turn brown.


Pie Crust
(Recipe from notwithoutsalt)


200 g all purpose flour
125 g salted buter (frozen) diced
1 tablespoon Cornstarch
1 Egg
1 teaspoon Champagne Vinegar

Pulse dry ingredients in a food processor. Add ice cold butter and process until mixture looks like bread crumbs. Add egg and vinegar until combine. Knead gently just until it comes together. Chill for at least 30 minutes.

Follow recipe above or bake shell completely and with pie weights (if available). 350F/180C about 20-25 minutes.

Apple Crumble

When I went to the supermarket the other day to get some nice rhubarb so I could make a crumble, I was a little disappointed when I couldn't find any decent looking strands. I decided to make an apple crumble instead, since you can always find some nice apples.
Technically, the season for Apple Crumble is already over but for me this is a year round desert. The smell of an apple crumble in the oven is so irresisitible that even when it is 90 degrees outside, my family still devours this dessert. Although my kids prefer Jamie Oliver's classic Fruit Crumble recipe I love the nuttyness of  Nigella's version. She adds sunflower kernels, oats and almonds as a topping which adds a lovely crunch to the dish.

Apple Crumble

(adapted from Nigella Lawson's Blackberry Crisp)

Ingredients

• 1/2 cup (1 stick)/115 g  plus 1 tablespoon butter
• 3/4 cup rolled oats
• 1/2 cup flour
• 1/2 cup light brown sugar
• 1/2 cup flaked almonds
• 1/4 cup sunflower kernels
• 1 teaspoon ground cinnamon
• 4 cups sliced apples
• 1/4 cup vanilla or granulated sugar
• 2 teaspoons cornstarch

Yields: 4-6 servings

Preparation

Preheat the oven to 400ºF/200 C. Melt the butter and put to one side for a moment.

Combine the oats, flour, brown sugar, almonds, kernels, and cinnamon in a bowl. Tip the blackberries into a wide shallow baking dish (I used one here with a 3-cup capacity), sprinkle over the vanilla sugar and cornstarch, and tumble about to mix.
Stir the melted butter into the crisp topping and spoon on top of the apples to cover but not absolutely thoroughly. Bake for 25 minutes and serve with ice cream or heavy cream.

Molten Lava Chocolate Cakes

When you look at the dessert menu at any restaurant, you will usually find some version of a Molten Lava Chocolate Cake. If you've ever ordered one, you know why they are so popular. It is a dessert that was created by  mistake - somebody took the cake out of the oven too early and discovered how heavenly it tasted! You can easily recreate this cake at home and unlike a souffle you can prepare it some time in advance, even freeze it for a day, and then pop it in the oven when you need it. Don't over-bake them however, because then you'll have a chocolate cake without the heavenly inside.

Molten Lava Chocolate Cakes
(adapted from Nigella Lawson)


1 stick (115 g) plus 1 tablespoon unsalted butter
4 ounces (120 g) semisweet chocolate, with 60 percent cocoa solids
2 eggs
¾ (170 g) cup superfine sugar (I took less)
3 (25 g) tablespoons all-purpose flour
Special equipment: 4 (2/3 to 1-cup capacity) ramekins

Optional: Cocoa powder to dust the ramequins
1 pinch Espresso powder


DIRECTIONS

Place a baking sheet in the oven and preheat to 400 F / 200 C .
Butter the ramekins with 1 tablespoon butter and dust with cocoa powder.
Either in a microwave or in a bowl suspended over a pan over simmering water, melt the dark chocolate and 1 stick butter, then set aside to cool a little.
In another bowl, mix the eggs with the sugar and flour with a hand whisk and beat in the cooled butter, the Espresso powder if using and chocolate mixture. Divide the mixture between the 4 buttered ramekins. Put on the baking sheet in the oven and bake for about 20 minutes, by which time the tops will be cooked and cracked and the chocolate gooey underneath.
Place each ramekin on a small plate with a teaspoon and serve. Make sure to warn people that these desserts will be HOT!

Mini Cheesecakes

When my son craves a special food, he doesn't stop asking for it until I make it.
Last week I decided not to cook for an entire week, but to defrost all those leftovers in my freezer in order to make space for new dishes, a spring clean up sort of. It was a hard week! All those recipes piled up that I still didn't get to cook. New cookbooks close to my bed with so many fantastic recepis only waiting to be tested. So my son started to stick little post it notes everywhere in the house, saying" Mini-Cheescakes"  Just to make sure, he sets the alarm on my cell phone and when it rang there were also the words "Mini-Cheesecakes" coming up. Finally I gave in (that's what I usually do) and made him his little treat.

Mini Cheesecakes
(Nigella Lawson "How to be a Domestic Goddess")
makes 24

scant 1/2 cup unsalted butter
1 cup pus 2 tablespoons or 9 oz graham crackers
7 oz cream cheese
2 tablespoons sugar
1 large egg
2 tablespoons sour cream
1/2 teaspoon vanilla extract
2 teaspoons lemon juice

2 12-cup mini-muffin pans

Preheat the oven to 375 F.
Melt the butter in a pan or microwave. Put the graham crackers, broken up roughly, in the processor, and blitz. Still processing, add the melted butter down the funnel and turn the wet sand onto a plate or into a bowl. Put a heaped teaspoonful of the biscuit base into each mini-muffin cup, press it around the edges and up the sided of the cup with your fingers,  and let it harden in the refrigerator.

Beat the cream cheese until it's smooth, and then add the sugar (You can do all this in the washed-out processor bowl). Add the egg, beating well, and then the sour cream, vanilla, and lemon juice, combining everything until it's smooth and creamy.

Put the cream-cheese mixture into a measuring cup and pour some into each mini-muffin cup, leaving the top of the crust still visible. Put in the oven and cook for about 10 minutes, by which time the cheese mixture should have set.

Let them cool and then put them in the refrigerator for at least 3 hours before gently easing them out of the pans. Or, if you like me and lose patience, after some cautious prising with a rubber spatula turn the pans upside-down and rap firmly, and the little cheesecakes fall out unharmed.

Sour Cream Coffee Cake with Brown Sugar Pecan Streusel

It is not that easy to find the right recipe for a good coffee cake. This cake is the 3rd recipe I tried out so far and it is definetly a keeper. It promises that the cake will keep fresh for 5 days. I can't tell you if that is true however, because our cake was devoured within two days. (But on the second day the cake was still very moist.) The filling adds a nice sweet crunch on the inside and the crumbly cinnamon crust on the top enhances the flavor of the cake. 

Sour Cream Coffee Cake
(from Cooks Illustrated)

Refer to the illustrations below when layering the batter and streusel in the pan. A fixed-bottom, 10-inch tube pan (with 10-cup capacity) is best for this recipe. Note that the streusel is divided into two parts—one for the inner swirls, one for the topping.

INGREDIENTS

Streusel
3/4	cup unbleached all-purpose flour (3 3/4 ounces)
3/4	cup granulated sugar (5 1/4 ounces)
1/2	cup packed dark brown sugar (3 1/2 ounces)
2	tablespoons ground cinnamon
2	tablespoons unsalted butter , cold, cut into 2 pieces
1	cup pecans , chopped
Cake
12	tablespoons unsalted butter (1 1/2 sticks), softened but still cool, cut into 1/2-inch cubes, plus 2 tablespoons softened butter for greasing pan
4	large eggs
1 1/2	cups sour cream
1	tablespoon vanilla extract
2 1/4	cups unbleached all-purpose flour (11 1/2 ounces)
1 1/4	cups granulated sugar (8 3/4 ounces)
1	tablespoon baking powder
3/4	teaspoon baking soda
3/4	teaspoon table salt

INSTRUCTIONS

1. 1. For the streusel: In food processor, process flour, granulated sugar, 1/4 cup dark brown sugar, and cinnamon until combined, about 15 seconds. Transfer 1 1/4 cups of flour/sugar mixture to small bowl; stir in remaining 1/4 cup brown sugar and set aside to use for streusel filling. Add butter and pecans to mixture in food processor; pulse until nuts and butter resemble small pebbly pieces, about ten 1-second pulses. Set aside to use as streusel topping.
2. 2. For the cake: Adjust oven rack to lowest position and heat oven to 350 degrees. Grease 10-inch tube pan with 2 tablespoons softened butter. Whisk eggs, 1 cup sour cream, and vanilla in medium bowl until combined.
3. 3. Combine flour, sugar, baking powder, baking soda, and salt in bowl of standing mixer; mix on low speed for 30 seconds to blend. Add butter and remaining 1/2 cup sour cream; mix on low speed until dry ingredients are moistened and mixture resembles wet sand, with few large butter pieces remaining, about 1 1/2 minutes. Increase to medium speed and beat until batter comes together, about 10 seconds; scrape down sides of bowl with rubber spatula. Lower speed to medium-low and gradually add egg mixture in 3 additions, beating for 20 seconds after each and scraping down sides of bowl. Increase speed to medium-high and beat until batter is light and fluffy, about 1 minute.
4. 4. Using rubber spatula, spread 2 cups batter in bottom of prepared pan, smoothing surface. Sprinkle evenly with 3/4 cup streusel filling (without butter or nuts). Repeat with another 2 cups batter and remaining 3/4 cup streusel filling (without butter or nuts). Spread remaining batter over, then sprinkle with streusel topping (with butter and nuts).
5. 5. Bake until cake feels firm to touch and long toothpick or skewer inserted into center comes out clean (bits of sugar from streusel may cling to tester), 50 to 60 minutes. Cool cake in pan on wire rack 30 minutes. Invert cake onto rimmed baking sheet (cake will be streusel-side down); remove tube pan, place wire rack on top of cake, and reinvert cake streusel-side up. Cool to room temperature, about 2 hours. Cut into wedges and serve. (Cake can be wrapped in foil and stored at room temperature for up to 5 days.)

LAYERING THE BATTER AND STREUSEL

1. Using rubber spatula, spread 2 cups batter in bottom of prepared pan, smoothing surface.

2. Sprinkle evenly with 3/4 cup streusel filling without butter or nuts.

3. Repeat steps 1 and 2 with 2 cups batter and remaining streusel without butter or nuts.

4. Spread remaining batter over, then sprinkle with streusel topping with butter and nuts.