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recipecardbox:

Oreo Cheesecake Bars

Source - http://annies-eats.com/2010/05/21/oreo-cheesecake-bars/

Ingredients:
For the crust:
23 Oreo cookies
2 tbsp. unsalted butter, melted

 

For the cheesecake:
12 oz. cream cheese, at room temperature
6 tbsp. sugar
6 tbsp. sour cream, at room temperature
½ tsp. vanilla extract
¼ tsp. salt
1 large egg plus 1 egg yolk
12 Oreo cookies, roughly chopped

Directions:
Preheat the oven to 325˚ F.  Line an 8 x 8-inch baking dish with foil.  To make the crust, place the Oreos in the bowl of a food processor.  Process, pulsing, until the cookies are finely ground.  Add in the melted butter and pulse until the cookie crumbs are moistened.  Transfer the mixture to the prepared baking pan.  Press the crumbs into an even layer over the bottom of the pan.  Bake the crust for 10 minutes, then set aside and prepare the filling while maintaining the oven temperature.

To make the filling, add the cream cheese to the bowl of an electric mixer fitted with the paddle attachment.  Beat on medium-high speed until light and smooth, about 2 minutes.  Mix in the sugar until well combined.  Blend in the sour cream, vanilla and salt.  Beat in the egg and egg yolk on medium-high speed until incorporated, scraping down the bowl as needed.  Stir in the chopped Oreos with a rubber spatula.

Pour the cheesecake batter over the prepared crust, smoothing the top with a spatula.  Bake for about 40 minutes, until the cheesecake is set around the edges but slightly wobbly in the center.  Transfer the pan to a wire rack and let cool about 1 hour to room temperature.  Cover the pan and refrigerate until well chilled, about 3 hours.

To cut the bars, pull the cake from the pan by lifting the foil up out of the pan.  Place on a cutting board, peel away the foil, and slice into bars.  Clean the knife blade between each slice to keep the edges neat.  Keep refrigerated until ready to serve.

Source: adapted from Recipe Girl, originally from You Made That Dessert? by Beth Lipton

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recipecardbox:

Blueberry Cream Cheese Macarons (adapted from Chef Thip Paine’s recipe)

Source - http://ailovebaking.com/2011/08/19/i-owe-it-all-to-chef-thip-paine-macness-is-back-and-so-is-pinky/

Ingredients:

Mass

150 g almond flour
150 g powdered sugar
10 g blueberry powder (powder made from freeze-dried blueberries, pulverized in food processor)
50 g egg whites (fresh no need to age)
pinch of blue powdered food coloring

Italian Meringue

120 g sugar
40 g water
54 g egg whites (fresh no need to age)

Blueberry Cream Cheese Filling

113 g cream cheese (half a package)
25 g powdered sugar
25 g blueberry jam or puree
50 g unsalted butter, softened

Directions:

Preparing the Mass

1. Sift almond flour, powdered sugar, and blueberry powder in a large mixing bowl.  There will be solids left after sifting.  Either save it for another recipe or give it a quick whirl in the food processor.  But be careful not over process or else the almonds will start turning to a paste.  Place the processed left overs back in the sifter.  Depending on your almond flour/meal expect some left over.
2. Add powdered food coloring, optional.
3. Mix in the 50 grams of egg whites until it resembles a think paste.  Place a piece of plastic wrap directly on the mass and set aside while you make the Italian Meringue.

To Make the Italian Meringue

1. Place sugar in a small heavy sauce pan (preferably one with a pour spout).
2. Add water and ensure that it coats all of the sugar.
3. Place 54 grams of  egg whites into a stand mixer fitted with a wire whisk.
4. Heat the sugar and water mixture and at the same time whip the egg whites on medium high-speed.
5. The temperature of the syrup should be 240 degrees, while the consistency of the egg whites should be soft peaks.
6. Place mixer on high as you pour the syrup into the egg whites.  Ensure you slowly pour the syrup on the side of the bowl as to not have it hit the whisk.
7. Whip up the meringue until stiff peaks (about a minute).  It should resemble shiny shaving cream.

Final Mixing/Folding of the Mass

1. Lighten your mass by adding about a third of the meringue.  Mix by folding, but also flatten the mixture as you fold.  You don’t want air in the mass since it will cause hollow shells.
2. Add remaining meringue and mix/fold, but do not overmix.  Mass should be slow-moving and somewhat thick, but not too fluid.
3. Place mixture in a piping bag fitted with a round tip.
4. Using the back side of a baking sheet, place a piece of parchment paper or silpat.
5. Pipe circles no larger than 2 inches on the parchment/silpat.
6. Carefully drop pan on counter to remove any air pockets and let rest for an hour.
7. Bake at 285-300 degrees for 8-10 minutes (this depends on the temperature).  Turn baking sheet mid way for even baking.
8. Remove macarons from parchment/silpat after three minutes.  Fill with cream cheese filling (see below).

Blueberry Cream Cheese

1. Mix cream cheese, butter, and powdered sugar until smooth.
2. Add blueberry jam or puree and mix until incorporated.  Chill to set.

Here’s a pic of the macarons resting.  I sprinkled some of the blueberry powder immediately after I piped the macarons.

(via loregasmic)

recipecardbox:

4 Ingredient Nutella Brownies

Source - http://www.blissfullydelicious.com/2011/12/4-ingredients-nutella-brownies/

Ingredients

1/2 cup Nutella spread
1 large egg
5 tablespoons all=purpose flour
1/2 cup chopped hazelnuts

Directions
Heat the oven to 350 degrees. Line a 12-cup mini muffin pan with paper or foil liners.

Put the Nutella and egg in a medium bowl and whisk until smooth and well blended. Add the flour and whisk until blended.

Spoon the batter into the prepared muffin tins (about 3/4 full) and sprinkle with the chopped hazelnuts.

Bake until a pick comes out with wet, gooey crumbs, 11 to 12 minutes. Set on a rack to cool completely. Serve immediately or cover and store at room temperature for up to 3 days.

Yield: 12 mini brownies

Notes
Switch-Ins: In place of the hazelnuts, switch in one of the following:
* ground cinnamon, 1/4 teaspoon (add with the flour)
* peanuts, chopped, 1/4 cup

Adapted from  Desserts 4 Today: Flavorful Desserts with Just Four Ingredient, as seen on Savory Sweet Life

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recipecardbox:

Nutty Nutella Swirls

Source - http://www.ecurry.com/blog/starters-snacks/nutty-nutella-swirls/

Ingredients: (makes about 12 swirls)

1. 3/4 cup Nutella (hazelnut chocolate spread)
   
2. 1/4 teaspoon orange extract or 1/2 tablespoon orange blossom water
3. 3 sheets of store bough pastry puffs (each strip/sheet approximately. 2.5 by 12 inches)
4. 3/4 cup lightly toasted nuts, chopped into small pieces (use any nut of your choice – hazelnut, walnut, macademia etc)
5. melted butter
6. sugar, for  lightly rolling the swirls

Preparation:

Quick thaw the pastry puff sheets if they have been frozen, for about 30-40 minutes at room temperature. The sheets should be slightly stiff, but soft and pliable enough to fold/bend without breaking them.  If needed, work with one sheet at a time, while the others are being covered with a foil or plastic wrap and refrigerated.

(If you prefer to thaw them in the refrigerator, remove from the freezer and keep the wrapped sheets in refrigerator for about 4 hours.)

Do not allow the sheets to  get too soft, or it will be difficult to work with them. If they do get too soft, chill them in the refrigerator for a few minutes.

Place the Nutella in a heat proof bowl and heat in the microwave for about 15 seconds. Add the orange extract/orange blossom water and whisk it until smooth and silky.

Take one pastry sheet, and spread one third of the Nutella on one sheet, leaving a little bit of space on the edges, so the Nutella does not ooze out when rolled and baked. Sprinkle one third of the toasted nuts, evenly on the Nutella. Hold the two ends of the shorter side of the strip and tightly roll the strip till the other end. Seal the end/edges with wet finger; press it down well so it does not come apart while baking.

Brush the pastry roll with melted butter. With a very sharp knife, slice each roll horizontally into 3- 4 swirls.

Repeat the above with the other 2 pastry sheets.

Roll all the swirls in sugar and bake them in a 375 degree F preheated oven for 12 – 15 minutes, or until golden. Keep in mind that dark baking trays will bake the pastry faster. So keep an eye on them while they are baking.

Remove from the oven, cool for about 10 minutes and serve with tea/coffee or as dessert bites.

(via loregasmic)

recipecardbox:

Three Safe-to-Eat Cookie Doughs: Chocolate Chip, Sugar, and Cake Batter!

Source - http://willowbirdbaking.com/2011/03/20/three-safe-to-eat-cookie-doughs-chocolate-chip-sugar-and-cake-batter/

Safe-to-Eat Chocolate Chip Cookie Dough

Recipe by: Adapted from Family Fun Magazine
Yields: about 1 1/2-2 cups cookie dough

Ingredients:
1/2 cup butter, softened
3/4 cup light brown sugar, packed
1 cup all-purpose flour
1/2 teaspoon salt
1 tablespoon vanilla extract
1 cup semisweet chocolate chips
4 to 6 tablespoons water

Directions:
In a medium bowl, cream together the butter and sugar. Stir in the flour, salt, vanilla and chocolate chips. Add the water one tablespoon at a time stirring between each, until the dough reaches cookie dough consistency.

——————

Safe-to-Eat Sugar Cookie Dough

Recipe by: Willow Bird Baking
Yields: about 1 1/2-2 cups cookie dough

1 1/3 cups and 1 tablespoon all-purpose flour
1/2 cup butter, softened
3/4 cup white sugar
1-2 tablespoons water
1/2 teaspoon vanilla extract

Directions:
In a medium bowl, cream together butter and sugar for 2-3 minutes until light, fluffy, and pale yellow. Mix in flour and vanilla. Add water one tablespoon at a time, mixing after each, until you reach cookie dough consistency.

——————

Safe-to-Eat Cake Batter Cookie Dough

Recipe by: Willow Bird Baking
Yields: about 1 1/2-2 cups cookie dough

1 1/2 cups all-purpose flour
2/3 cup yellow cake mix
1/4 teaspoon salt
1/2 cup unsalted butter, room temperature
1/2 cup granulated white sugar
1 teaspoon pure vanilla extract
2 tablespoons sprinkles
4-8 tablespoons water

Directions:
In a medium bowl, cream together butter and sugar for 2-3 minutes until light, fluffy, and pale yellow. Mix in salt, flour, cake mix, sprinkles, and vanilla. Add water one tablespoon at a time, mixing after each, until you reach cookie dough consistency.

(via loregasmic)

recipecardbox:

Eggnog Doughnut Muffins

Source - http://www.twopeasandtheirpod.com/mini-egg-nog-doughnut-muffins/

Yield: 48 mini muffins or 12 regular muffins

Cook Time: 10-12 minutes

ingredients:

1/4 cup butter, at room temperature
1/4 cup canola oil
1/2 cup granulated sugar
1/3 cup light brown sugar
2 large eggs
2 2/3 cups all-Purpose Flour
1 1/2 teaspoons baking powder
1/4 teaspoon baking soda
1 1/4 teaspoons ground nutmeg
3/4 teaspoon salt
1 teaspoon vanilla extract
1 cup eggnog

For the Glaze:
2 tablespoons butter, melted
1 1/2 cups confectioners’ sugar, sifted
1/2 cup eggnog
3/4 teaspoon vanilla
1/8 teaspoon cinnamon
1/8 teaspoon ground nutmeg

directions:

1. Preheat the oven to 350°F. Lightly grease 2 mini muffin pans or 1 regular muffin pan. Set aside.

2. In a large bowl, using a mixer, cream together the butter, canola oil, and sugars till smooth. Add the eggs, beating to combine.

3. In a medium bowl, whisk together the flour, baking powder, baking soda, nutmeg, salt, and vanilla.

4. Add the dry ingredients into the butter mixture alternately with the eggnog, beginning and ending with the flour and making sure everything is thoroughly combined.

5. Spoon the batter evenly into the prepared pans, filling the cups nearly full. Bake the muffins for 10-12 minutes, or until they’re a pale golden brown and a cake tester inserted into the middle of one of the center muffins comes out clean. Remove muffins from the oven, and let them cool for a couple of minutes.

6. To make the glaze, combine butter, sugar, eggnog, vanilla, cinnamon, and nutmeg in a large bowl. Whisk until smooth. Dip the tops of each muffin into the glaze and let cool on a wire cooling rack until glaze sets up.

(via loregasmic)

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