Monday, August 24, 2009

White Chocolate Macchiato Cheesecake

We hosted a guys' get-together tonight to celebrate ML's birthday, which was yesterday. My original plan was to just make our traditional Washington Cheesecake and maybe pop some kettle corn. Then, I saw this recipe (linked on a SL thread, of course), and the rest was history. I was now out to make a White Chocolate Macchiato Cheesecake (white chocolate, because I didn't have caramel sauce, and I didn't have dark baking chocolate). We're not that fond no-bake cheesecakes, and I didn't have plain gelatin, anyway, so I just modified our standard cheesecake recipe to incorporate the coffee and the white chocolate and, of course, the Oreo, excuse me "chocolate sandwich cookie," crust. I was a little concerned, because the liquid I was replacing from the original recipe (the milk and the vanilla) was a good deal less than the amount of coffee I was substituting. No need to be concerned. The result was delicious. So, without further ado, I will share.

White Chocolate Macchiato Cheesecake

• 18 chocolate sandwich cookies (aka Oreos)
• 4 T butter (1 stick), melted

• 1/4 C white chocolate chips (or chopped baking white chocolate)
• 1/4 C instant coffee granules
• 1/2 C boiling water

• 3 8oz. pkgs cream cheese, softened
o or 41 Laughing Cow cheese triangles
o or 33 Kiri cheese squares
• 3/4 C sugar
• 2 T flour

• 3 eggs

• 1/4 C white chocolate chips (or chopped baking white chocolate), melted

1. Pulse cookies in food processor until finely ground.
2. Add butter; process to blend.
3. Press over bottom of 8in. spring-form pan.
4. Bake 10 mins at 325*.
5. Place in freezer until needed.

6. Meanwhile, stir boiling water into coffee granules and white chocolate chips in small bowl or glass measuring cup.
7. Let sit 1 minute & stir again.

8. Combine softened cream cheese, sugar and flour at medium speed until well blended.
9. Add eggs, one at a time, until blended.
10. Blend in coffee mixture.

11. Pour over crust.
12. Bake at 350* for 30-40 mins. or until cake is set except for a 1-2 in. circle in middle.
13. Loosen cake from edge of pan (with table knife) and allow to cool.

14. Drizzle with melted white chocolate.

Oh, and we skipped the kettle corn. I don't think anyone could have tolerated more sweetness. Besides, I was busy putting the kids down.

Saturday, August 15, 2009

Cinnamon Raisin Muffins (GFCF, eggless)

***Edited to reflect some recent changes I've made.

Yes, it's been quite a while. I had a very low-energy first trimester, a trip to the States, a life-impacting diagnosis for my 3yo, a new house, and a baby. I've been a little busy.

When life hands you a PDD-NOS diagnosis, you go gluten-free, casein-free, so without further ado, my first GFCF recipe posting, which you may recognize as closely related to the dried fruit muffin recipe I posted previously. It's my first from-scratch adaptation, and it actually turned out! Hopefully, there will be more to come...

Cinnamon Raisin Muffins (GFCF, eggless)

- 3/4 C brown rice flour
- 3/4 C tapioca flour/starch/powder
- 1/2 C coconut flour (ground coconut)
- 3/4 C sugar
- 2 tsp baking powder
- 1/2 tsp salt
- 1 1/2 tsp cinnamon
- 1 C rice/coconut milk, apple juice or coconut milk yogurt
- 1/4 C oil
- 1 T (heaping) flax seed
o grind & add 3 T water
o whisk together
- 1 tsp vanilla extract
- (3/4 C) 100 g raisins

1. Preheat oven to 375 degrees.
2. Spray muffin tin cups well with a non stick cooking spray.
3. In a large mixing bowl combine the flours, sugar, baking powder, salt and cinnamon.
4. In a small mixing bowl whisk ground flax seed with water and then add and stir together the milk/juice, oil, and vanilla extract.
5. Pour the liquid mixture into the flour mixture and stir until mixed.
6. Stir in the raisins.
7. Scoop batter (making sure to include raisins from the bottom of the bowl) into the muffin cups filling each 3/4 full.
8. Bake 20 minutes or until golden brown.