Tuesday, April 28, 2009
Sunday, April 26, 2009
Abbey's Infamous CheesecakeOreo Crust1 1/2 cup Oreo cookie crumbs (about 25 Oreo cookies, cream removed and finely chopped)
2 tablespoon melted butterCheesecake3 sticks of cream cheese, 8 oz each (total of 24 oz) room temperature1 cup / 210 g sugar3 large eggs1 cup / 8 oz heavy cream3 tbsp. lemon juice1 tbsp. vanilla extract (or the innards of a vanilla bean)Lemon Cream Glaze1 cup sugar
Finely grated zest of 3 lemons
4 large eggs
3/4 cup freshly squeezed lemon juice (from 4 to 5 lemons)
2 sticks plus 5 tablespoons (21 tablespoons; 10 1/2 ounces) unsalted butter, at room temperature and cut into tablespoon-sized pieces2 gelatin sheets for half of the lemon cream mixtureLemon Cream MethodCheesecake Method1. Preheat oven to 350 degrees F (Gas Mark 4 = 180C = Moderate heat). Begin to boil a large pot of water for the water bath.2. Mix together the crust ingredients and press into your preferred pan. You can press the crust just into the bottom, or up the sides of the pan too - baker's choice. Set crust aside.3. Combine cream cheese and sugar in the bowl of a stand-mixer (or in a large bowl if using a hand-mixer) and cream together until smooth. Add eggs, one at a time, fully incorporating each before adding the next. Make sure to scrape down the bowl in between each egg. Add heavy cream, vanilla, lemon juice, and blend until smooth and creamy.4. Pour batter into prepared crust and tap the pan on the counter a few times to bring all air bubbles to the surface. Place pan into a larger pan and pour boiling water into the larger pan until halfway up the side of the cheesecake pan. If cheesecake pan is not airtight, cover bottom securely with foil before adding water.5. Bake 45 to 55 minutes, until it is almost done - this can be hard to judge, but you're looking for the cake to hold together, but still have a lot of jiggle to it in the center. You don't want it to be completely firm at this stage. Close the oven door, turn the heat off, and let rest in the cooling oven for one hour. This lets the cake finish cooking and cool down gently enough so that it won't crack on the top. After one hour, remove cheesecake from oven and lift carefully out of water bath. Let it finish cooling on the counter.6. When the cheesecake is room temperature, pour the lemon cream glaze over the top. Refrigerate until set. It is best to serve this cheesecake at room temperature, not straight out of the fridge.
Saturday, April 25, 2009
ANZAC Biscuits(recipe from Bills Sydney Food by Bill Grainger)Makes 25 cookies1 cup plain all-purpose flour1 cup desiccated coconut2/3 cup brown sugar1 cup rolled oats125g unsalted butter1 Tbsp golden syrup1/2 tsp bicarbonate of soda (baking soda)2 Tbsp boiling water1. Preheat oven to 160C. Place flour, coconut, sugar and oats in a bowl. Mix well.2. Place butter and golden syrup in a saucepan over medium heat and melt.3. Place bicarbonate of soda in a small bowl and add hot water. Stir to combine. Add bicarbonate mixture to saucepan and stir. Pour over oat mixture and stir all ingredients together.4. Roll teaspoons of biscuit mixture into balls and place on a greased and lined baking tray, leaving room for spreading. Flatten each ball gently with a fork.5. Bake biscuits for 15 - 20 minutes or until biscuits are golden brown at the edges. The centers will be slightly soft but will harden when cooled. Allow biscuit to cool slightly on trays before transferring to a wire rack.6. Store in air-tight containers.
Thursday, April 23, 2009
Orange Berry Muffinsfrom Dorie Greenspan's cookbook, Baking: From my home, to yoursGrated zest and juice of 1 orangeAbout ¾ cup buttermilk2 large eggs3 tablespoons honey1 stick (8 tablespoons) unsalted butter, melted and cooled⅓ cup (2.33 ounces) sugar2 cups (9.6 ounces) all-purpose flour2½ teaspoons baking powder¼ teaspoon baking soda¼ teaspoon salt1 cup blueberries - fresh, preferably, or frozen (not thawed)Decorating sugar, for topping (optional)
Center a rack in the oven and preheat the oven to 400 degrees F. Butter or spray the 12 molds in a regular-size muffin pan or fit the molds with paper muffin cups. Alternatively, use a silicone muffin pan, which needs neither greasing nor paper cups. Place the muffin pan on a baking sheet.
Pour the orange juice into a large glass measuring cup or a bowl and pour in enough buttermilk to make 1 cup. Whisk in the eggs, honey and melted butter.
In a large bowl, rub the sugar and orange zest together with your fingertips until the sugar is moist and the fragrance of orange strong. Whisk in the flour, baking powder, baking soda and salt. Pour the liquid ingredients over the dry ingredients and, with the whisk or a rubber spatula, gently but quickly stir to blend. Don’t worry about being thorough - the batter will be lumpy and bubbly, and that’s just the way it should be. Stir in the blueberries. Divide the batter evenly among the muffin cups.
Bake for 22 to 25 minutes. If you want to top the muffins with decorating sugar, sprinkle on the sugar after the muffins have baked for 10 minutes. When fully baked, the tops of the muffins will be golden and springy to the touch and a thin knife inserted into the center of the muffins will come out clean. Transfer the pan to a rack and cool for 5 minutes before carefully removing each muffin from its mold.
Thursday, April 16, 2009
Brigadeiro, from GroupRecipes:
- 1 can of Condensed Milk
- 2 tablespoons of butter
- 2 tablespoons of powered chocolate
- 1 teaspoon of vanilla
Put the condensed milk into a sauce pan
Add the butter and the chocolate
Mix it all and turn on the fire to medium
Stir during the whole process
After about 7 minutes, it will start boiling
Stir the mixture constantly until it starts to lose contact with the pan
Stir for a couple minutes more and turn the fire off
Wait about 30 minutes for the mixture to cool
When it is cooled, put some butter on your hands and start making little balls with the mixture
After that roll them in the chocolate sprinkles and put in mini cupcake wrapers
Tuesday, April 14, 2009
Well in the end, I would hardly call this cake '15 minute magic'. I searched high and low for Amaretti, to no avail. I thought it would be easy to find them, but after checking all of my regular foodie places (five or so of them), nothing! I really didn't want to skip this week's recipe though, so I ended up making my own. Understandably, this took a lot longer than 15 minutes! It proved to be a lot more work than I had bargained for, but thanks to Holly of Phe/MOM/enon for choosing this week's recipe.