Chocolate Sponge Cake

 Having to depend on people for driving and even walking has been a bit of a bummer. During the week I was able to increase my activity but still couldn't go out and do things on my own.  Makes for some very dull days around the house.  I miss my grandsweetie something fierce!  I can't do any lifting for four weeks, thus my mom is watching her at my daughter's home.  On Thursday I was able to get a lift to Bible study so at least I had that, but upon returning home I was left with everyone being out of the house and the sky gray and dreary.... seemed to me like a good day for chocolate, eh!!!!  Ok, so I can't eat it, but I can smell it and bake with it.  Baking is one of the things that truly does lift my spirits.  Listening to loud music and singing along is another thing..... but trust me, you do not want to actually hear me!

My husband grew up with a delicious sponge cake his mother made for him.  When I saw a recipe for a chocolate sponge cake I had one of those "Well, DUH!" moments.  I mean, why didn't I think of that?  Genius... pure genius.

Chocolate Sponge Cake with Chocolate Icing
adapted from bon appetit

1/4 cup Hershey's dark chocolate cocoa powder
1/4 cup cake flour
4 large eggs, room temperature - separate the yolks and whites from two of the eggs

1/2 teaspoon salt
1/2 cup plus 6 teaspoons sugar
1/2 teaspoon vanilla extract
1/2 teaspoon almond extract
Chocolate Icing:
1/2 cup heavy cream
2/3 cup dark chocolate chips

Preheat oven to 400 degrees F. Line 2, 8-inch round cake pans with parchment paper.  Lightly spray the bottom and sides (yes I do mean to spray the paper!) with cooking spray and dust with a bit of cocoa powder.  

Sift together the cake flour and cocoa powder, two times; set aside.  

In a large bowl, combine two of the whole eggs and two egg yolks, salt, 1/2 cup sugar and extracts; mix until it becomes thick and pale in color (about three minutes on medium speed).

In a second bowl, combine the two egg whites with one teaspoon sugar.   Whip egg whites to soft peaks then gradually add the remaining 5 teaspoons on sugar.  You aren't looking for stiff peaks, but for the egg whites to become thick and glossy.

Take half the egg white mixture and gently fold into the egg yolks.  Next, add half the flour/cocoa powder by sifting it, again, over the cake mix.  Repeat with the remaining egg whites and flour/cocoa powder mixtures.

 

This made just shy of four cups of cake batter.  I divided the batter between the two pans and baked for 15 minutes.  I almost over cooked it.... It went from being gooey in the center at 14 minutes to pulling from the sides at fifteen!  

Remove from oven and let cool 10 minutes before removing from pans.  

In a microwave safe bowl, heat the heavy cream  to just the point of boiling.  Remove from the microwave and add the chocolate chips and stir gently just to coat with the cream.  Cover with plastic wrap and let the heat of the cream melt the chocolate chips. It generally takes me close to five minutes for the mixture to smoothly blend.  9 out of 10 times this method works.  If the chocolate mixture isn't fully melted and smooth you may have to put it back in the microwave for a few more seconds.  Put a bit of the icing between the layers than pour the remaining over the top layer allowing it to just drip around the sides... it gives the cake some character :-)

Bridal shower

A good friend's daughter is getting married today.  It worked out to where the shower for her was on Tuesday and the wedding is just a few days later.  Her colors are lovely, orange, yellow and black but it did make it interesting to decorate and not have it look like Halloween.  Thankfully I have my Cricut machine and was able to create a few decorations.

I have to say that the most ingenious was what my friend Joy did.  She took a yellow paper plate, cut it out and glued it on top of an orange paper plate.

  I made the shower cake as well as cheesecake balls. While my skills are rather modest, I was pleased with the end results.  I'll be sharing the recipe I used for the cake balls later this week.  Right now I have to go finish up the 150 cupcakes I agreed to make for her wedding!

Happy Easter Everyone!!!! Father, Son and Holy Spirit Cupcakes

My mom's Sunday School class has been working on learning about how 

God is Father, Son and Holy Spirit and she asked me to make cupcakes with a representation of them.... uh sure, no problem. Thinking of a way to do that should be easy peasy! Here's what I came up with.....

Exodus 3:5 "Do not come any closer," God said. "Take off your sandals, for the place where you are standing is holy ground." 6Then he said, "I am the God of your father, the God of Abraham, the God of Isaac and the God of Jacob." At this, Moses hid his face, because he was afraid to look at God.

Luke 3: 22 and the Holy Spirit descended on him in bodily form like a dove. And a voice came from heaven: "You are my Son, whom I love; with you I am well pleased."

Matthew 27:35 When they had crucified him, they divided up his clothes by casting lots.

 Have a Happy Easter everyone!!!!!!

Have the Cake Challenge - Pots of Gold Cake Pops

I've had Bakerella's Cake Pop book since it was released... but have I ever made cake pops before??? Nooooooo.  I was excited about this month's challenge (Have the Cake) because it forced me out of my comfort zone and into the land of cake pops.  Aside from having to make my own black colored chocolate, these really weren't that difficult to make.  Of course, these simple pots of gold are nothing at all like the beautiful creation in the Cake Pop book.  I used a simple cake mix for my cake and had leftover home made Malted Frosting left over from a cake I made last month.  These were a big hit with my Sunday school class.

  Thanks for the challenge!

Mom's Crazy Cooking: Gaga’s Chocolate Mayonnaise Cake

Strange as it may seem, I am more of a cupcake gal than a cake gal.  Weird since it is the same batter.  I think it has to do with guilt... compared to a layer cake a cupcake is much smaller.  Possibly I am just trying to fool my thighs but in the end it all goes there any way.  Mom's crazy cooking challenge for February was to make a chocolate layer cake.  Sounds simple enough doesn't it. For me the challenge is not making the reicpe, it is finding one. We are not supposed to use a "professional" blogger's recipe.  But I can think of worse things to do than having to browse through all of the wonderfully put together blogs out there!

My daughter suggested making a mayonnaise cake.  I've heard of them but never tasted one. My search led me to Amber's blog Bluebonnets and Brownies.  Her blog is awesome!  She shared a recipe for her Gaga's Chocolate Mayonnaise cake.  It doesn't have much of a rise to it and in many ways reminded me of our family's egg-less Wacky Cake.  It was very moist and layered beautifully.  I frosted using my favorite go to chocolate frosting that uses flour

Bluebonnets and Brownies: Gaga's Chocolate Mayonnaise Cake
2 cups all purpose flour
1 cup sugar
6 tablespoons cocoa
1/4 teaspoon salt
2 teaspoons baking soda
1 cup mayonnaise – no substitutes
1 cup cold coffee  ( I used espresso)
1 teaspoon vanilla

Directions
preheat oven 350 degrees F.
Sift together dry ingredients – set aside.
In mixing bowl combine mayonnaise, cold coffee and vanilla; add the sifted ingredients 1/3 at a time.  Beat until mixture is smooth Pour into 2 greased and floured 9-inch cake pans. Bake 25 to 35 minutes taking care not to over bake.

have the cake challenge:carbonation

I've not been inspired to bake with carbonation as other food items I have tried, using soda, have been sickeningly sweet.  However, our Have the Cake challenge for October was to bake an item using carbonation.   I had cola, root beer and mountain dew in my pantry and since plain old cola seems... well, face it - plain old cola is boring! I remember parents panicking the time my husband brought Mountain Dew to the classroom and didn't want that reaction again.  That left me with the root beer. Many of the recipes I found used cake mix and or root beer extract, neither of which I wanted to use.  Thankfully I came across this recipe at The Prepared Pantry and went about getting the cake made.  I'm a batter licker... I know, I know, food illness ect... but I just can't help myself!  It had a mild, but yummy, taste of root beer.  I suppose that the mild flavor was due to my substituting vanilla extract for the root beer flavoring.  I made a butter cream frosting and topped with some pop rocks.  My Sunday school kids are going to love this!
Note:  The cupcakes rose beautifully and then flattened out. I'm not sure what caused it.  I ended up having to cut the cupcakes out of the pan by cutting off the flattened tops.  Utter failure.  But they did frost up beautifully and they tasted really good

Root Beer Chocolate Cake Recipe

3/4 cup shortening

1 3/4 cups granulated sugar

2 large eggs

1/2 tablespoon root beer flavor (or vanilla but will not have as deep of root beer flavor to the cake)

2 2/3 cups all-purpose flour

1/4 cup Dutch-processed cocoa

1/2 teaspoon salt

1 teaspoon baking soda

1/2 cup buttermilk

1 12-ounce can root beer, not sugar-free

Preheat the oven to 350 degrees.

 Cream the shortening and sugar together. Add the eggs one at a time, beating well after each. Beat for five or six minutes so that the mixture is light and fluffy. Add the extract.

In another bowl, mix the flour, cocoa, salt, and soda together.

In three or four additions, alternately add the dry ingredients and the liquids to the creamed mixture starting and ending with the dry ingredients. Mix only until smooth.

Pour the batter into the prepared pan. Bake a 9x13 inch pan for 35 to 40 minutes, cupcakes for 15 minutes, or until the cake tests done with a toothpick. Cool completely before frosting with the frosting of your choice.

Baker’s Note: When making a cake such as this, you are mixing oil (shortening) and water (soda pop and buttermilk)—which don’t mix. The egg yolks act as an emulsifier, a bonding agent between the oil and water molecules and the flour absorbs much of the water. That is why you start with the flour addition—so that the water doesn’t overload the fat mixture before the flour is there to start absorbing water. It’s also why you add the liquids in stages between the flour additions.

Chocolate Pudding Bars

I just returned from a fabulous weekend getaway with my husband.  We visited around the Portland, Oregon area then went up to visit our son in Seattle, Washington.  There was a garlic festival in North Plains, Oregon (not far from Portland) and we tried some interesting things such as garlic ice cream and garlic chocolate truffles.

The trip was great and was much needed.  I found some great books at the Borders Book stores we visited.  Sad that they are closing their stores but I was quite happy with the bargains I found on cookbooks.  One of the books I picked up was "Sandra Lee Bake Sale Favorites." I'm not a huge fan of using all the convenience foods she uses but the recipes seemed like good ones that I could easily adapt with home made products (instead of cake mixes or cookies mixes, etc.). One recipe really called out to me... Chocolate Pudding Bars.  I pretty much followed the recipe using the cake mix and pudding mix. I was feeling lazy from our trip but seriously craving chocolate! Her recipe calls for  using a butter recipe chocolate cake mix and I substituted for what I had on hand with a vanilla cake mix.  Those of us that ate it agreed that using the vanilla cake mix made the other chocolate ingredients really pop out in flavor. I think using a chocolate cake mix would have been a bit much, but feel free to use which ever one you like!

Chocolate Pudding Bars

adapted from Sandra Lee Bake Sale Favorites

12 ounces semisweet chocolate chips

3/4 cup heavy cream

1 package (18.25 ounces) vanilla cake mix

2 eggs

1/2 cup butter, melted

2 cups chocolate milk

1 package (5.9 ounces) instant chocolate pudding mix

Directions

Place chocolate chips in a medium bowl: set aside.  In a small sauce pan, heat cream until just about boiling. Pour the hot cream over the chocolate chips and let set for three minutes before stirring.  Mix until smooth; set aside to cool and thicken

Preheat oven to 375 degrees F.  Spray a 9x13-inch baking pan with cook-86

75.ing spray and set aside.

In a large bowl, combine cake mix, eggs, and melted butter; stir until mixed.  Batter will be thick. Spread in prepared baking pan.

Bake about 15 or until toothpick inserted in center comes out with a few sticky crumbs on it.  Cool in pan on wire rack.  

In a large bowl, combine chocolate milk and pudding mix; whisk together until slightly thickened. Spread pudding mixture evenly over the cooked cake.  

Top the pudding layer with an even layer of the thickened chocolate mixture.  Chill about 2 hours or until top sets.  Cut into bars and serve chilled or at room temperature.

Yields 16 servings.

The Daring Bakers July 2011 Challenge: FRESH FRAISIERS!

Jana of Cherry Tea Cakes was our July Daring Bakers’ host and she challenges us to make Fresh Frasiers inspired by recipes written by Elisabeth M. Prueitt and Chad Robertson in the beautiful cookbook Tartine

I had my son-in-law’s birthday coming up and I just felt that this month’s Daring Baker’s challenge would be perfect for him. It came out delicious and would make it again.  I’m not overly fond of the simple syrup addition nor the almond paste, but those could easily be omitted (although then it wouldn’t be a true Frasier!!). 

While I chose to go with the simple strawberry, the fruit possibilities are endless.  Check out theDaring Kitchen website to see everyone else’s fabulous creations.

Basic Chiffon Cake:

Ingredients:
 1 cup + 2 tablespoons (270 ml) (5½ oz/155 gm) all-purpose flour
 1 teaspoon (5 ml) (4 gm) baking powder
 3/4 cups (180 ml) (6 oz /170 gm) sugar
 1/2 teaspoon (2½ ml) (1½ gm) salt, preferably kosher
 1/4 cup (2 fl oz/60 ml) vegetable oil
 3 large egg yolks
 ⅓ cup + 1 tablespoon (3.17 fl oz/95 ml) water
 1 teaspoon (5 ml) pure vanilla extract
 3/4 teaspoon (3¾ ml) (3 gm) lemon zest, grated
 5 large egg whites
 ¼ teaspoon (1¼ ml) (1 gm) cream of tartar

Directions:

1.Preheat the oven to moderate 325°F (160°C/gas mark 3).
2.Line the bottom of an 8-inch (20 cm) spring form pan with parchment paper. Do not grease the sides of the pan.

3.In a large mixing bowl, stir together the flour and baking powder. Add in all but 3 tablespoons (45 ml.) of sugar, and all of the salt. Stir to combine.
4.In a small bowl combine the oil, egg yolks, water, vanilla and lemon zest. Whisk thoroughly.
5.Combine with the dry ingredients and mix thoroughly for about one minute, or until very smooth.
6.Put the egg whites into a stand mixer, and beat on medium speed using a whisk attachment on a medium speed, until frothy. Add cream of tartar and beat on a medium speed until the whites hold soft peaks. Slowly add the remaining sugar and beat on a medium-high speed until the whites hold firm and form shiny peaks.

7.Using a grease free rubber spatula, scoop about ⅓ of the whites into the yolk mixture and fold in gently. Gently fold in the remaining whites just until combined.
8.Pour the batter into the prepared pan. Bake for 45 to 55 minutes or until toothpick inserted into the center comes out clean.
9.Removed the cake from the oven and allow to cool in the pan on a wire rack.
10.To unmold, run a knife around the sides to loosen the cake from the pan and remove the spring form sides. Invert the cake and peel off the parchment paper. Refrigerate for up to four days.

I didn't have an 8 inch spring form pan so I made a collar for my pan as I would a souffle!

 Pastry Cream Filling:
Ingredients:
1 cup (8 fl oz/250 ml) whole milk
1/2 teaspoon (2½ ml) pure vanilla extract
1/8 teaspoon (1/2 ml) (¼ gm) salt, preferably kosher
2 tablespoons (30 ml) (10 gm)cornstarch
1/4 cup (60 ml) (2 oz/55 gm) sugar
1 large egg
2 tablespoons (30 ml) (1 oz/30 gm) unsalted butter
3/4 teaspoon (3¾ ml) (4 gm) gelatin
1/2 tablespoon (7½ ml) water
1 cup (8 fl oz/250 ml) heavy cream

Directions:

1.Pour the milk, vanilla, and salt into a heavy sauce pan. Place over medium-high heat and scald, bringing it to a near boiling point. Stir occasionally.
2.Meanwhile, in a stand mixer add the cornstarch and sugar. Whisk to combine
3.Add the eggs to the sugar and cornstarch and whisk until smooth.
4.When the milk is ready, gently and slowly while the stand mixer is whisking, pour the heated milk down the side of the bowl into the egg mixture.
5.Pour the mixture back into the warm pot and continue to cook over a medium heat until the custard is thick, just about to boil and coats the back of a spoon.
6.Remove from heat and pass through a fine mesh sieve into a large mixing bowl. Allow to cool for ten minutes stirring occasionally.
7.Cut the butter into four pieces and whisk into the pastry cream a piece at a time until smooth.
8.Cover the cream with plastic wrap, pressing the plastic wrap onto the top of the cream to prevent a skin from forming. Chill in the refrigerator for up to five days.
9.In a small dish, sprinkle the gelatin over the water and let stand for a few minutes to soften.
10.Put two inches (55 mm) of water into a small sauce pan and bring to a simmer over a medium heat.
11.Measure 1/4 cup (2 oz/60 ml) of the chilled pastry cream into a small stainless steel bowl that will sit across the sauce pan with the simmering water, without touching the water.
12.Heat the cream until it is 120 F (48.8 C). Add the gelatin and whisk until smooth. Remove from the water bath, and whisk the remaining cold pastry cream in to incorporate in two batches.
13.In a stand mixer, fitted with the whisk attachment, whip the cream until it holds medium-stiff peaks. Immediately fold the whipped cream into the pastry cream with a rubber spatula.

Simple Syrup:
Ingredients:
1/3 cup (2⅔ fl oz/80 ml) (2⅔ oz/75 gm) of sugar, flavored or white
1/3 cup (2⅔ fl oz/80 ml) of water

Directions:

1.Combine the water and sugar in a medium saucepan.
2.Bring the mixture to a boil and let the sugar dissolve. Stirring is not necessary, but will not harm the syrup.
3.Remove the syrup from the heat and cool slightly.
4.Transfer syrup to a lidded container or jar that can be stored in the refrigerator. Simple syrup can be stored for up to one month.

Fraisier Assembly:

Components:
1 baked 8 inch (20 cm) chiffon cake
1 recipe pastry cream filling
⅓ cup (80 ml) simple syrup or flavored syrup
2 lbs (900 g) strawberries
confectioners’ sugar for dusting
½ cup (120 ml) (5 oz/140 gm) almond paste

Directions:
1.Line the sides of a 8-inch (20 cm) spring form pan with plastic wrap. Do not line the bottom of the pan.

Here's a tip... when slicing a cake in half ,
use toothpicks as your
guideline.

2.Cut the cake in half horizontally to form two layers.
3.Fit the bottom layer into the prepared spring form pan. Moisten the layer evenly with the simple syrup. When the cake has absorbed enough syrup to resemble a squishy sponge, you have enough.
4.Hull and slice in half enough strawberries to arrange around the sides of the cake pan. Place the cut side of the strawberry against the sides of the pan, point side up forming a ring.
5.Pipe cream in-between strawberries and a thin layer across the top of the cake.

6.Hull and quarter your remaining strawberries and place them in the middle of the cake. Cover the strawberries and entirely with the all but 1 tbsp. (15 ml) of the pastry cream.
7.Place the second cake layer on top and moisten with the simple syrup.

rolling out the almond paste

8.Lightly dust a work surface with confectioners' sugar and roll out the almond paste to a 10-inch (25 cm) round 1/16 inch (1.5 mm) thick. Spread the remaining 1 tablespoon (15 ml) of pastry cream on the top of the cake and cover with the round of almond paste.
9.Cover with plastic wrap and refrigerate for at least 4 hours.
10.To serve release the sides of the spring form pan and peel away the plastic wrap.
11.Serve immediately or store in the refrigerator for up to 3 days.

 

Boston Cream Pie Cupcakes

When I heard that this month's Have the Cake challenge was going to be Boston cream pie I knew exactly what to make, Martha Stewart's Boston Cream Cupcakes. Cupcakes just always seem to fit the bill for me... I mean, who doesn't like cupcakes??? they turned out yummy and were just the right size for this rich dessert. 

The recipe for her cupcakes can be found here on her website.   If there were to be any changes I would make in her recipe it would be to add more vanilla into the cream.  Using an actual vanilla bean or vanilla bean paste would have put this recipe over the top! There were some cupcakes left over and when I took them out of the fridge the next day, they were even better!

Be sure to check out the Have the Cake website to see all the Boston Cream Pie entries.

Boston Cream Pie Cupcakes

by martha stewart

1 1/2 cups all-purpose flour, plus more for tins

• 1 1/2 teaspoons baking powder
• 1/2 teaspoon salt
• 1/2 cup whole milk
• • 3 ounces (6 tablespoons) unsalted butter, softened, plus more for tins
  • 3 large eggs
  • 1 cup sugar
  • 1 teaspoon vanilla extract
  •      Directions:
  For cupcakes: Preheat oven to 350 degrees. Butter and flour standard muffin tins. Whisk together flour, baking powder, and salt in a small bowl. Warm milk and butter in a saucepan over low heat.
• Beat eggs and sugar with a mixer on high speed until thick and pale, about 5 minutes. Beat in dry ingredients.
• Bring milk and butter to a boil. With mixer on low speed, add milk mixture to batter, and beat until smooth. Add vanilla. Divide batter among muffin cups, filling each halfway. Bake cupcakes until light gold, about 15 minutes. Let cool in tins for 10 minutes, then transfer to wire racks. Let cool.
• Using a serrated knife, cut each in half horizontally. Spread 1 tablespoon vanilla cream on each cupcake bottom. Sandwich with top. Spoon glaze over each, and serve immediately.

Vanilla Cream

• 2 large egg yolks
• 1/4 cup sugar
• 2 tablespoons plus 1/2 teaspoon cornstarch
• Pinch of salt
• 1 cup whole milk
• 1/2 teaspoon pure vanilla extract
•      Directions:
• Whisk yolks until smooth. Mix sugar, cornstarch, and salt in a medium saucepan over medium heat. Add milk in a slow, steady stream. Cook, stirring, until mixture begins to bubble and thicken, about 5 minutes.
• Pour 1/3 of milk mixture into yolks, whisking constantly. Return mixture to saucepan, and cook over medium heat, stirring often, until thick, 2 to 4 minutes. Stir in vanilla
• Pass vanilla cream through a fine sieve into a bowl. Press plastic wrap directly on surface. Refrigerate until cold, at least 1 hour, or up to 2 days.
• 
  
• Chocolate Ganache
• 

  • 2/3 cup heavy cream
  • 6 ounces semisweet chocolate, finely chopped
  • 1 tablespoon light corn syrup
  •      Directions
  • Bring cream to a boil in a small saucepan.Remove from heat, and add chocolateand corn syrup. Let stand for 5 minutes. Whisk until smooth. Transfer to a bowl, and let cool, stirring often. Use immediately.
  • 
    
  • 
    

Fresh Peach Cake

While I think this taste would be ideally suited for when peaches are ready for picking in your area, I was too tempted by the picture in my magazine to wait until late summer!  The June issue of FoodNetwork Magazine is full of great summer ideas and I have tons of pages ear marked for experimentation!  

I did make a few minor changes... I did not have quite enough sour cream so I used what I had and also a container of peach yogurt.  The recipe also called for two extra large eggs and I only had large eggs on hand.  The cake was still super moist so I don't think the egg difference made all that much of a difference. I did make one minor error... the recipe called for layering the peaches twice.  I was in a rush and skipped over that part... sigh.  It did still taste divine though!

Fresh Peach Cake

modified from the Food Network Magazine

1/4 pound unsalted butter, at room temperature

1 1/2 cups granulated sugar

2 extra large eggs, at room temperature  (I used 2 large eggs)

1 cup sour cream, at room temperature  (I added container of peach yogurt to the sour cream I had on hand,  since I was low on sour cream)

1 teaspoon vanilla extract

2 cups all-purpose flour

1 teaspoon baking soda

1 teaspoon baking powder

1/2 teaspoon kosher salt

1 teaspoon ground cinnamon

3 large ripe peaches, peeled, pitted and sliced  (I used just a bit over a pound of ripened peaches)

1/2 cup chopped pecans

Sprinkled topping of nuts and cinnamon

Directions:

Preheat the oven to 350 degrees F.  Grease a 9-inch square baking pan

In a large size bowl, beat together the butter and 1 cup of sugar for 3-5 minutes on medium high speed, or until light and fluffy.  Reduce speed to low and add the eggs, one at a time, then the sour cream, vanilla and mix until the batter is smooth.

In a separate bowl, sift together the flour, baking soda, baking powder and salt.  With the mixer on low, slowly add the dry ingredients to the batter and mix just until combined.

In another small bowl, combine the remaining 1/2 cup sugar and the cinnamon.

Spread 1/2 the batter evenly in the pan.  Top with half of the peaches, then sprinkle with 2/3 of the sugar cinnamon mixture.  Spread the remaining batter on top, arrange the remaining peaches on top and sprinkle with the remaining sugar mixture and the pecans

Bake the cake for 45 to 55 minutes, or until a toothpick inserted in the center comes out clean.  Serve warm or at room temperature

fresh from the oven!

Lemon White Chocolate Cheesecake Bites

It seems like all the baking I've been doing these past few months have been for events.  Not that this has proven to be a problem... better that I get lots of people eating my goodies than just me!  Straight from the "Betty Crocker Best Cupcakes & Cakes" came the delightful little mouthfuls.  They were just perfect for the dessert table at our ladies tea!  There is just something about mini foods that I find just especially tasty.  Maybe its because I can get away with eating three (or four) of them as compared to one big piece of cheese cake.  I'm not saying it makes a whole lot of caloric sense - just that in my greedy little mind, more seems all the better!


Lemon White Chocolate Cheesecake Bites
Crust:
1/2 cup graham cracker crumbs
1 teaspoon sugar
2 tablespoons unsalted butter, melted, slightly cooled.
Filling:
1 package (8 ounces) cream cheese, softened
1/4 cup sugar
1 egg
1 teaspoon grated lemon peel
1/2 cup white vanilla baking chips
1 teaspoon vegetable oil


Directions:
Heat oven to 300 degrees F.  Place mini paper baking cups in each of 18 mini muffin cups; spray paper cups with cooking spray.  In medium bowl, mix crust ingredients until crumbs are moistened.  Spoon and lightly press 1 teaspoon mixture in bottom of each cup.

Add chips then add more mixture

In Large bowl, beat cream cheese and 1/4 cup sugar with electric mixer on medium speed until well blended.  On low, beat in egg until smooth.  Add lemon peel and lemon juice; beat until smooth.  Spoon about 1 teaspoon cream cheese mixture into each paper cup.  Place 5 to 6 of the white baking chips on top of each (using 1/4 cup total).  Divide remaining cream cheese mixture evenly among cups (about 2 heaping teaspoons each).  Bake 25 to 30 minutes or just until filling looks set.  Cool on racks 30 minutes.  Refrigerate 1 hour.

after baking

 In Small microwavable bowl, microwave remaining 1/4 cup white baking chips and the oil uncovered on high 30 to 40 seconds until mixture can be stirred smooth.  Drizzle over cheesecakes.  Store covered in refrigerator.