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  • le joufflu et big dream 3:29 pm on March 9, 2011 Permalink | Reply
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    melting moments recipe 

    Melting Moments Recipe:

    1 1/2 cups (195 grams) all purpose flour

    1/2 cup (60 grams) cornstarch (corn flour)

    1/4 teaspoon salt

    1/4 cup (30 grams) confectioners sugar (powdered or icing)

    1 cup (227 grams) unsalted butter, room temperature

    1 teaspoon pure vanilla extract

    Topping:

    1/2 cup (60 grams) confectioners sugar (powdered or icing)

    Melting Moments: In a medium sized bowl whisk together the flour, cornstarch and salt.

    In the bowl of your electric mixer (or with a hand mixer), beat the butter and sugar until creamy and smooth (about 2 minutes). Beat in the vanilla extract. Add the flour mixture and beat just until incorporated. Cover and refrigerate the batter for an hour or two, or until firm.

    Preheat oven to 350 degrees F (177 degrees C) and place rack in center of oven. Line two baking sheets with parchment paper.

    When batter is firm, form into 1 inch (2.5 cm) balls and place the cookies on the prepared baking sheets, spacing about 1 inch apart. Bake for about 10 – 14 minutes or until the edges of the cookies just start to brown. Remove from oven and place on a wire rack to cool for about 3-5 minutes. Transfer the cookies to a wire rack that is placed over a sheet of parchment or wax paper. Put the confectioners sugar in a fine strainer or sieve and sprinkle the tops of the cookies with the sugar.

    These cookies store very well. Place in an airtight container between sheets of wax paper and they will keep a couple of weeks. If desired, just before serving, sprinkle the tops of the cookies with confectioners sugar.

    Makes about 3 dozen cookies.

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  • le joufflu et big dream 3:18 pm on March 9, 2011 Permalink | Reply
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    new york cheesecake 

    please try this..it’s delicious!

    Crust:

    2 cups (200 grams) of graham cracker crumbs or finely crushed Digestive biscuits

    1/4 cup (50 grams) granulated white sugar

    1/2 cup (114 grams) unsalted butter, melted

    Filling:

    32 ounces (1 kg) cream cheese, room temperature (use full fat, not reduced or fat free cream cheese)

    1 cup (200 grams) granulated white sugar

    3 tablespoons (35 grams) all purpose flour

    5 large eggs, room temperature

    1/3 cup (80 ml) heavy whipping cream (double cream)

    1 tablespoon lemon zest

    1 teaspoon pure vanilla extract

    Topping:

    1 cup (240 ml) sour cream (not low fat or fat free)

    2 tablespoons (30 grams) granulated white sugar

    1/2 teaspoon pure vanilla extract

    Tips: Sometimes the surface of the cheesecake cracks. To help prevent this from happening do not over beat the batter, especially when creaming the cheese and sugar.

    Another reason for cracking is overbaking the cheesecake. Your cheesecake is done when it is firm but the middle may still look a little wet.

    Also, make sure the springform pan is well greased as cracking can occur if the cheesecake sticks to the sides as it cools.

    New York Cheesecake: Grease, or spray with Pam, a 9 inch (23 cm) springform pan. Place the springform pan on a larger baking pan to catch any leakage while the cheesecake is baking. Preheat oven to 350 degrees F (177 degrees C) with rack in center of oven.

    For Crust: In a medium sized bowl combine the graham cracker crumbs, sugar, and melted butter. Press the crumbs evenly over the bottom and about 1 inch (2.5 cm) up the sides of the springform pan. Cover and refrigerate while you make the filling.

    For Filling: In bowl of your electric mixer place the cream cheese, sugar, and flour. Beat on medium speed until smooth (about 2 minutes), scraping down the bowl as needed. Add the eggs, one at a time, beating well (about 30 seconds) after each addition. Scrape down the sides of the bowl. Add the whipping cream, lemon zest, vanilla extract and beat until incorporated. Remove the crust from the refrigerator and pour in the filling. Place the cheesecake pan on a larger baking pan and place in the oven.

    Bake for 15 minutes and then lower the oven temperature to 250 degrees F (120 degrees C) and continue to bake for about another 60 – 90 minutes or until firm and only the center of the cheesecake looks a little wet and wobbly. (The baking time can vary due to the differences in ovens, so make sure to check that the cheesecake is firm with only the center being a little wet and wobbly.) Remove from oven and place on a wire rack.

    Meanwhile, in a small bowl combine the sour cream, sugar, and vanilla extract. Spread the topping over the warm cheesecake and return to oven to bake for 15 more minutes. Remove from oven and carefully run a knife or spatula around the inside edge of pan to loosen the cheesecake (helps prevent the surface from cracking as it cools).

    Let cool completely before covering with plastic wrap. Refrigerate several hours, preferably overnight. Serve with fresh fruit or fruit sauces.

    Makes one – 9 inch (23 cm) cheesecake.

    To freeze: Place the cooled cheesecake on a baking pan and freeze, uncovered, until firm. Then wrap in aluminum foil and place in a freezer bag. Seal and return to freezer. Can be frozen for several months. Thaw uncovered cheesecake in the refrigerator overnight.

    happy trying! =)

     
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