Daily Dose: Figure Friendly Cheesecake

My boyfriend and I made a birthday dinner for his father last night.  Since both his parents are watching their sugar intake (doctor's orders) I couldn't use one of my usual sugar-packed recipes.  This cheesecake recipe saved the day!  The first change that makes the dessert "healthy" is substituting Splenda for sugar.  Baking with Splenda is tricky; since it's sweeter than sugar you don't use as much which often means adjusting the other ingredients.  Baked goods with Splenda also tend to cook faster, so baking times need to be shortened.  The second change was to make the crust with almond flour instead of graham crackers.  Instead of a carb-loaded crust, you have a protein-loaded crust.  Healthy indeed!  Enjoy!

Figure Friendly Cheesecake

Almond Crust
(Modified from AllRecipes)

Ingredients:
1 1/2 cups almond flour (if you can't find almond flour, just grind up whole almonds in your blender)
2 heaping tablespoons Splenda baking blend
6 tablespoons butter, melted
1/2 teaspoon cinnamon, optional

Directions:

Combine almond flour, Splenda, butter, and cinnamon until well blended.  Divide evenly among cupcake tins, pressing firmly.  You're aiming for a 1/4 inch crust.  Bake at 375 degrees for 5-7 minutes.  Cool.

Filling
(modified from AllRecipes) 

Ingredients:
2 packages cream cheese
1/2 cup Splenda
1/3 cup milk
1/2 cup sour cream
2 eggs
1/2 tablespoon vanilla
2 tablespoons flour

Directions:

Preheat oven to 350 degrees.  Mix cream cheese with sugar until smooth.

Blend in milk, and then mix in the eggs one at a time, mixing just enough to incorporate. 

Mix in sour cream, vanilla and flour until smooth. Pour filling into prepared crusts. 

Bake for 18-20 minutes.  To test if they are done, shake the pan gently.  The top will jiggle, but it won't be soupy. 


Figure Friendly Cheesecake

Almond Crust
(Modified from AllRecipes)  

Ingredients:
1 1/2 cups almond flour (if you can't find almond flour, just grind up whole almonds in your blender)
2 heaping tablespoons Splenda baking blend
6 tablespoons butter, melted
1/2 teaspoon cinnamon, optional

Directions:
1. Combine almond flour, Splenda, butter, and cinnamon until well blended.
2. Divide evenly among cupcake tins, pressing firmly.  You're aiming for a 1/4 inch crust.  Bake at 375 degrees for 5-7 minutes.  Cool.

Filling
(modified from AllRecipes)

Ingredients:
2 packages cream cheese
1/2 cup Splenda
1/3 cup milk
1/2 cup sour cream
2 eggs
1/2 tablespoon vanilla
2 tablespoons flour

Directions:
1. Preheat oven to 350 degrees.  Mix cream cheese with sugar until smooth.
2. Blend in milk, and then mix in the eggs one at a time, mixing just enough to incorporate. 
3. Mix in sour cream, vanilla and flour until smooth. Pour filling into prepared crusts. 
4. Bake for 18-20 minutes.  To test if they are done, shake the pan gently.  The top will jiggle, but it won't be soupy. 

Daily Dose: Port-Glazed Grape Tart

I made this tart for a grape-themed dinner party.  Everyone brought a dish which incorporated grapes in some way (of course, I volunteered to make dessert). This dish was perfect, as grapes make an appearance in three different ways:  wine, jam, and fresh grapes.  I served the dish with blue cheese and the tanginess of the cheese went really well with the sweet tart.  Though I'll definitely be making this again, the next time I'll make a few changes.  First, the grapes rolled off the tart when cutting slices, so next time I'll halve the grapes and place them cut side down on the tart shell.  Second, I'll use a farmer's market jam, rather than a store brand, to cut the sweetness of the reduction.    Enjoy!
 
Port-Glazed Grape Tart
(Recipe from Epicurious)

Crust Ingredients: 
1/4 cup walnuts, lightly toasted
1/4 cup packed light brown sugar
1 cups all-purpose flour
1 sticks cold unsalted butter, cut into tablespoon pieces
1/2 teaspoon cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon salt

Filling Ingredients:

1 cups Ruby Port

3/4 cups Concord grape jelly

1/2 teaspoon fresh lemon juice, or to taste

6 cups small red seedless grapes, stems discarded

Directions:

Tart shell (makes enough for an 11x8 tart pan):

After toasting the walnuts, pulse them with brown sugar in a food processor until finely ground (do not allow to become a paste). 

Add flour, butter, cinnamon, ginger, and salt and pulse until mixture begins to form large lumps.

Press mixture evenly over bottom and up sides with floured fingers. Chill until firm, about 30 minutes.  Preheat oven to 350 degrees.  Bake tart shells in lower third of oven until golden brown, about 25 minutes. Transfer shells in pans to racks to cool completely.

Grape Filling:

Simmer Port and jelly, stirring occasionally, until reduced to about 3/4 cups, about 30 minutes, then stir in lemon juice. 

Immediately toss grapes with 1/2 cup glaze in a large bowl until well coated, then mound in tart shells.

Just before serving, drizzle tarts with more glaze and serve remainder on the side.

Port-Glazed Grape Tart
(Recipe from Epicurious)

Crust Ingredients: 
1/4 cup walnuts, lightly toasted
1/4 cup packed light brown sugar
1 cups all-purpose flour
1 sticks cold unsalted butter, cut into tablespoon pieces
1/2 teaspoon cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon salt

Filling Ingredients:

1 cups Ruby Port

3/4 cups Concord grape jelly

1/2 teaspoon fresh lemon juice, or to taste

6 cups small red seedless grapes, stems discarded

Directions:

Tart shell (makes enough for an 11x8 tart pan):
1. After toasting the walnuts, pulse them with brown sugar in a food processor until finely ground (do not allow to become a paste). 

2. Add flour, butter, cinnamon, ginger, and salt and pulse until mixture begins to form large lumps.
3. Press mixture evenly over bottom and up sides with floured fingers. Chill until firm, about 30 minutes. 
4. Preheat oven to 350 degrees.  Bake tart shells in lower third of oven until golden brown, about 25 minutes. Transfer shells in pans to racks to cool completely.

Grape Filling:

1. Simmer Port and jelly, stirring occasionally, until reduced to about 3/4 cups, about 30 minutes, then stir in lemon juice. 

2. Immediately toss grapes with 1/2 cup glaze in a large bowl until well coated, then mound in tart shells.

3. Just before serving, drizzle tarts with more glaze and serve remainder on the side.

Daily Dose: Momofuku Blueberry and Cream Cookies

After my visit to Momofuku Milk Bar I was really excited  to make their delicious Blueberry and Cream Cookies.  The cookie is very unique, but the recipe is fairly straightforward (the hardest part was actually finding dry milk powder!). 

Top: Momofuku Milk Bar Blueberry and Cream Cookie.  Bottom: My Blueberry and Cream Cookie.

Unfortunately, I forgot to take pictures of the baking process for this recipe (my mind is still in vacation mode!).  But the final product came out great and pretty close to the real deal, with a few notable differences.  First, this recipe produced a cookie that was less sweet than what is sold at Milk Bar (which I liked).  Second, the dried blueberries I used were REALLY dry, so my cookies weren't as moist as the ones at Milk Bar.  Even with these slight differences, these cookies are definitely worth a try, especially if Momofuku Milk Bar isn't in your neck of the woods. Enjoy!

Milk Crumbs
(Recipe from Epicurious)

The recipe is actually two parts.  First you make these milk crumbs.  Then the crumbs are added to the cookie.  I never would have thought to use milk powder in such a unique way!  The crumbs aren't very sweet, but give the cookies a nice creaminess. 

Ingredients:
3/4 cup nonfat dry milk powder
1/2 cup all purpose flour
3 tablespoons sugar
2 tablespoons cornstarch
3/4 teaspoon coarse kosher salt
6 tablespoons (3/4 stick) unsalted butter, melted

Directions:

Preheat oven to 275°F. Line large rimmed baking sheet with parchment. Combine milk powder, flour, sugar, cornstarch, and coarse salt in medium bowl; toss to mix evenly. Add butter; stir with fork until clusters form. Spread mixture evenly on prepared sheet. Bake until crumbs are dry and crumbly but still pale, about 10 minutes. Cool Milk Crumbs completely on sheet. DO AHEAD: Can be made 1 week ahead. Store in airtight container at room temperature.

Blueberry and Cream Cookies
(Recipe from Epicurious)

Ingredients:
2 cups (4 sticks) unsalted butter, room temperature
1 1/2 cups sugar
1 1/2 cups plus 2 tablespoons (packed) golden brown sugar
1/2 cup plus 2 tablespoons light corn syrup
2 large eggs
5 1/4 cups all purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon coarse kosher salt
1 1/2 cups Milk Crumbs
1 1/2 cups dried blueberries

Directions:

Combine butter, both sugars, and corn syrup in large bowl of stand mixer fitted with paddle attachment. Beat on medium-high speed until fluffy and pale, occasionally scraping down sides of bowl, about 3 minutes. Add eggs; beat on medium-high speed until mixture is very pale and sugar is completely dissolved, about 10 minutes. Add flour, baking powder, baking soda, and salt; beat on low speed just until blended, occasionally scraping down sides of bowl. Add Milk Crumbs; mix on low speed just until incorporated. Remove bowl from mixer. Stir in blueberries just until evenly distributed (dough will be very sticky). 

Using 1/4-cup ice cream scoop for each cookie, drop dough onto 2 large rimmed baking sheets. Cover with plastic wrap and refrigerate at least 24 hours. DO AHEAD: Can be made 2 days ahead. Keep chilled until baking time.

 

Position 1 rack in top third and 1 rack in bottom third of oven and preheat to 375°F. Line 2 large (18x12-inch) rimmed baking sheets with parchment. Transfer 6 chilled dough scoops to each sheet, spacing at least 4 inches apart (cookies will spread). Bake cookies, 2 sheets at a time, until golden, reversing sheets halfway through baking, 20 to 22 minutes total. Repeat with remaining chilled dough, cooling and relining sheets between batches. Transfer cookies to racks; cool completely. DO AHEAD: Can be made 3 days ahead. Store in airtight containers at room temperature.

NOTES: 

1)  I skipped the overnight chilling ('cause I'm impatient!).  Instead, I let the dough sit for about 30-40 minutes.  

2)  If you are going to do an overnight chill, make sure to scoop the dough while the dough is still soft, then chill the separate balls of dough.  The dough gets quite hard, and it'll be difficult to scoop the dough if you wait 24 hours.

3)  I had to play with the baking time and oven temperature to get the right texture.  I ended up baking them for 11 minutes at 350 degrees.

4)  I cut the recipe in half, and still got about 40 cookies.

Intervention: Chana Masala

Time for another intervention!  I decided to try to make my favorite Indian dish - chana masala.  I was surprised at how simple it was to make such a flavor-packed dish.  The hardest part was hunting down all of the spices I needed!  Even though the dish was short a few spices (grrrr), the end result was still delicious!!  Top with some yogurt sauce (yogurt, diced tomato, and cilantro) and serve with rice or naan - who needs take-out?! 

Chana Masala
(Recipe modified from Smitten Kitchen)

Ingredients:
1 tablespoon vegetable oil
2 medium onions, minced
1 clove garlic, minced
1 jalapeno, minced
1 teaspoon ground ginger
1 tablespoon ground coriander
2 teaspoons ground cumin
1 teaspoon ground cayenne pepper
2 teaspoon ground turmeric
1 15 ounce can of crushed tomatoes
2/3 cup water
4 cups cooked chickpeas or 2 (15-ounce) cans chickpeas, drained and rinsed
1 teaspoon salt


Directions:

Heat oil in a large skillet. Add onion, garlic, and jalapeno and saute over medium heat until browned, about five minutes.

Turn heat down to medium-low and add the spices. Continue to cook for a few minutes.

Add the tomatoes, removing any caramelized morsels that may have stuck to the pan.

Add the water and chickpeas. Simmer uncovered for 10 minutes, then stir in salt. NOTE:  This makes a big batch, but any leftovers reheat really well.  I think it's even better the next day, after all the flavors have had time to hang out and get to know each other!

Chana Masala
(Recipe modified from Smitten Kitchen)

Ingredients:
1 tablespoon vegetable oil
2 medium onions, minced
1 clove garlic, minced
1 jalapeno, minced
1 teaspoon ground ginger
1 tablespoon ground coriander
2 teaspoons ground cumin
1 teaspoon ground cayenne pepper
2 teaspoon ground turmeric
1 15 ounce can of crushed tomatoes
2/3 cup water
4 cups cooked chickpeas or 2 (15-ounce) cans chickpeas, drained and rinsed
1 teaspoon salt


Directions:


1. Heat oil in a large skillet. Add onion, garlic, and jalapeno and saute over medium heat until browned, about five minutes.
2. Turn the heat down to medium-low and add the spices. Continue to cook for a few minutes.
3. Add the tomatoes, removing any caramelized morsels that may have stuck to the pan.
4. Add the water and chickpeas. Simmer uncovered for 10 minutes, then stir in salt.

Paraphernalia: Frozen Ring Pop!

Tovolo Freezer Gems Popsicle Molds.  Available at Amazon. 

How amazing!  I know summer is ending (sigh), but you can hold on a little longer with this awesome popsicle mold.  Popsicles alone are great, but as part of the "nostalgia generation," anything that reminds me of my childhood is extra appealing.  Get a taste of your childhood and end the summer with a smile :)

Daily Dose: Walnut Tartlets

I'm always looking for new recipes to try, and many often come from friends.  My pal Susan really delivered with this recipe.  It's a very simple recipe, if a little time consuming, but the end result is well worth the work.   These smelled amazing while they were baking and I ate three within minutes of them coming out of the oven!  Enjoy!

Walnut Tarts
(Makes 48 tartlets!)

Ingredients for crust:
2 sticks butter
6 oz. cream cheese
2 cups all-purpose flour

Ingredients for filling:
1 tsp cinnamon
2 cups diced walnuts
1 ½ cups brown sugar
2 Tbs margarine, melted slightly
3 eggs
2 tsp vanilla




Directions:

Cream together the butter and cream cheese.  Add the flour and mix until just combined.  The dough will be crumbly, like pie dough.  Cover and chill for 30 minutes.

Mix ingredients for filling, starting with the butter, eggs, and sugar. Set aside while you work on the crusts.

 

Divide your dough into about 1 inch balls and roll the balls into thin discs.  This is the part that is time consuming!!

Spray tart tray with cooking spray. Place a disc in each compartment, carefully working the dough so that it doesn't tear.

Preheat oven to 350 degrees.  Fill each crust about half full with filling mix.

Bake in oven for 15-20 minutes at 350 degrees.  Remove from tray (use a fork to loosen edges and then pop out the tart).

Walnut Tarts

Ingredients for crust:
2 sticks margarine
6 oz. cream cheese
2 cups all-purpose flour

Ingredients for filling:
1 tsp cinnamon
2 cups diced walnuts
1 ½ cups brown sugar
2 Tbs margarine, melted slightly
3 eggs
2 tsp vanilla

Directions:

1. Cream together the butter and cream cheese.  Add the flour and mix until just combined.  The dough will be crumbly, like pie dough.  Cover and chill for 30 minutes.
2. Mix ingredients for filling, starting with the butter, eggs, and sugar. Set aside while you work on the crusts.
3. Divide your dough into about 1 inch balls and roll the balls into thin discs.
4. Spray tart tray with cooking spray. Place a disc in each compartment.
5. Preheat oven to 350 degrees.  Fill each crust about half full with filling mix.
6. Bake in oven for 15-20 minutes at 350 degrees.  Remove from tray (use a fork to loosen edges and then pop out the tart).

Bake Wear: Dress Up Your Baked Goods

Below are tags and labels to accompany this week's sweets.  Enjoy the printables!

Mini Cupcake Holders

Use the template and your favorite patterned paper to create delightful little cups.

Beer Themed Cupcake Toppers

Just glue to a toothpick and insert in your cupcake of choice.  Cheers!

Avocado Ice Cream Label

Wrap around a container and take to your next dinner party!

Warhol Cookie Label

To keep the cookie and packaging design cohesive, I used an image of a revolver, which makes frequent appearances in Warhol's work.  

Mango Souffle Label

The colors of this label evoke the shades of a perfectly ripened mango. 

Daily Dose: Andy Warhol Sugar Cookies

After visiting the Andy Warhol exhibit at the Brooklyn Museum, I was inspired to get in touch with my inner pop artist.  I decided the best baking medium would be sugar cookies, as they really are a blank canvas (pun intended!).  The recipe below is, hands down, the best sugar cookie I've come across. But before we get to the recipe, here's a gallery of the finished product and the art they were inspired by. 


Album cover art for The Velvet Underground & Nico

Rorschach, 1984

Yarn,1983

Rolled Sugar Cookies
(from AllRecipes)

Ingredients: 
1 1/2 cups butter, softened
2 cups white sugar
4 eggs
1 teaspoon vanilla extract
5 cups all-purpose flour, plus more for rolling
2 teaspoons baking powder
1 teaspoon salt

Directions:

Cream together butter and sugar, until smooth.  Add eggs and vanilla, and mix until incorporated.

In a separate bowl, combine the flour, baking powder and salt. Add in the dry ingredients, 1/3 at a time, and stir until incorporated. Cover and chill for an hour.

Preheat oven to 400 degrees Fahrenheit.  On a floured surface, roll out dough to between 1/4 and 1/2 inch thick. Cut out desired shapes. I didn't have a banana cookie cutter, so I just cut around a banana print out. 

Place cookies 1 inch apart on parchment lined cookie sheets.  Bake 6-8 minutes, or until light golden brown on the edges.  Cool completely. 


Sugar Cookie Icing
(adapted from AllRecipes)


Ingredients: 
1 cup confectioner's sugar
2 teaspoons milk
2 teaspoons light corn syrup
1/2 teaspoon almond extract
food coloring


Directions: 

Combine sugar and milk in a small bowl.   Add corn syrup and extract.  Combine until smooth.  You can adjust the thickness by adding more or less milk or corn syrup.

Divide into separate bowls and add desired food coloring. Spoon or pipe onto cookies.  Go wild, get creative, and create your own masterpiece!!

Rolled Sugar Cookies

Ingredients: 
1 1/2 cups butter, softened
2 cups white sugar
4 eggs
1 teaspoon vanilla extract
5 cups all-purpose flour, plus more for rolling
2 teaspoons baking powder
1 teaspoon salt

Directions:

1. Cream together butter and sugar, until smooth.
2. Add eggs and vanilla, and mix until incorporated.
3. In a separate bowl, combine the flour, baking powder and salt. Sift in the dry ingredients, 1/3 at a time, and stir until incorporated. Cover and chill for an hour.
4. Preheat oven to 400 degrees Fahrenheit.  On a floured surface, roll out dough to between 1/4 and 1/2 inch thick. Cut out desired shapes. Place cookies 1 inch apart on parchment lined cookie sheets.  Bake 6-8 minutes, or until light golden brown on the edges.  Cool completely. 


Sugar Cookie Icing

Ingredients: 
1 cup confectioner's sugar

2 teaspoons milk
2 teaspoons light corn syrup
1/2 teaspoon almond extract
food coloring


Directions: 

1. Combine sugar and milk in a small bowl.   Add corn syrup and extract.  Combine until smooth.  You can adjust the thickness by adding more or less milk or corn syrup.

2. Divide into separate bowls and add desired food coloring. Spoon or pipe onto cookies.  Go wild, get creative, and create your own masterpiece!!