Cheesecake Streusel Bars

Cookie Swap by Julia.M.Usher is on my "best books" list. I remember the countless hours I spent browsing all the wonderful pages of this book. The recipes are simple, they turn out right and yield delicious results. There are wide variety of holiday cookie recipes. The pictures are wonderful, and steps are very detailed.

While browsing through the pages one recipe caught my interest, the streusel bars. I never tried making cheese cake (quite skeptical about how it would turn out) but for some reason today I was in a mood for cheese cake. So after scanning through my refrigerator for listed ingredients I was ready to try them. The recipe required foil for lining the baking pan, since I ran out of them, I sprayed some butter and it work pretty well for me. As for the baking pans, for this recipe I used two 9 inch square pans. I had bookmarked other recipes too and am planning to try out some over the weekend, and I cant wait !!

Preparation:20 minutes
Baking time:15 plus 30 minutes
Makes: 2 dozen bars

Ingredients:
Cocoa Streusel Crust:
2 cups plus 3 tbsp all purpose flour
1 cup plus 3 tbsp light brown sugar
4 tbsp unsweetened cocoa powder
1/4 tsp salt
1 cup unsalted butter,softened and divided
1 tsp freshly grated nutmeg
Cheesecake Filling:
8oz cream cheese,room temperature
1/2 cup plus 2 tbsp granulated sugar
2 large eggs,room temperature
2 1/2 tsp bourbon
1 1/2 tsp freshly grated nutmeg
2 tsp vanilla extract
For topping:
1/2 cup milk chocolate chips
1 1/4 cup walnut halve, lightly toasted and cooled
Caramel Drizzle:(optional)
4tbsp caramel sauce

Method:
1. Position a rack in the center of the oven and preheat the oven to 350F. Line two 9x9x2-inch pan with butter.

2.For the crust: In a medium bowl, combine 1 1/4cup plus 3tbsp flour, 1/4cup plus 3tbspbrown sugar,2tbsp cocoa powder, and salt. Using a fork or your hands, thoroughly work in 3/4cup plus 1 tbsp butter until you have a moist dough.(there should be no dry spots) Press the dough firmly into an even layer in the bottom of the pan. Prick generously with a fork.
3. Bake the crust for about 15 minutes. Remove and let it cool completely before filling.

4.For Cocoa Topping:Combine the remaining powder 3/4cup flour,3/4cup brown sugar,2tbsp cocoa powder and netmeg in a small bowl. Work in the remaining 3tbsp butter until the dry ingredients are uniformly moistened. Set aside for step6.
5. For the filling:Place the cream cheese in the bowl and beat until smooth. Gradually add the sugar then the eggs one at a time.
6.Pour the filling onto the cooled crust and spread into an even layer.

7. Sprinkle the streusel topping evenly over the filling, followed by the chocolate chips and pecans. Gently press the topping into the cheesecake.

8.Bake the cheesecake about 30 minutes, or until slightly puffed ad firm through to the center. Transfer to a wire rack to cool completely. Drizzle 3 to 4 tbsp of caramel sauce over the top of the cheesecake.

9.Cover the pan and refrigerate at least 2 hours.
10.Remove the cheesecake from the pan and slice them into blocks with a spatula. Trim any uneven edges with a knife.

The book contains eight themed cookie parties that are designed to do precisely this. With a party every season and occasions as diverse as kids birthday and bridal showers- this book will show you how the joy of special cookie swap can transcend the month of December to be shared with loved ones at any time of the year. As a specialized form of potluck, a cookie swap has all the same traits that make a potluck so effortless to host.

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HINT: For the neatest cuts, use a sharp knife, wiped clean with a warm,damp cloth between slices.
NOTE: Never substitute pre-ground nutmeg for freshly grated, as the former can be harsh and bitter. For best flavor and texture, serve at room temperature withing 2 to 3 days, before the streusel softens.

Strawberry streusel cake

Strawberries generally are abundant in market places and grocery stores especially from April to October.
Living in a city with so many food produce stores around its easy to bump on one. Care should be taken that they should not be packaged too tight. This usually means they have been crushed and are much more perishable. Take advantage of near by farmers markets for freshly plucked strawberries. Choosing strawberries, is not a tough task. The best ones are firm, plump and deep red in color. Removing the unripe ones is always better because they will not ripen further. One spoil strawberry will contaminate the rest so watch out.

When it comes to storing the strawberries for a long period. When I say long I mean not more than a week or two. I freeze them. There are so many ways of freezing them. It can be done by washing and slicing them or by pureeing them. I usually remove their green caps,wash,slice and freeze. I use this mostly for making smoothies. For the rest I prefer consuming them fresh within one or two days of purchase.

Besides eating them fresh, I like them on cakes. Perfectly baked moist cake with crispy streusel topping. Streusel meaning "sprinkled or scattered" in German, is a topping made combining flour,sugar and butter. This crumb is usually topped on cakes, muffins and breads.

Ingredients:
1 1/2 cup all purpose flour
1 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1 cup sugar
1/2 cup vegetable oil
1 egg
1 tsp vanilla essence
1/2 cup cold milk or buttermilk
1/2 cup chopped strawberries
For Streusel:
1/3 cup all purpose flour
1/2 cup brown sugar
2 tbsp cold butter

Method:
1. Mix all the dry ingredients and sieve.
2. In another bowl combine oil,egg,essence and milk. Whisk along with dry ingredients and finally add the chopped strawberries.

3. Combine the batter in a greased pan.
4. Combine the ingredients for streusel and spread it on top of the batter.
5. Bake at 350F for about 35 minutes or until the crust turns brown. Slice and serve hot.
You can slice and store them in an air tin container. Its good even when had cold.
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NOTE: Make sure the butter is cold while making streusel topping.
HINT: Slice them when they get to room temperature.

Baklava

Baklava a famous Turkish pastry originally from the Ottoman cuisine. The original name of baki-halva translates as "Lenten sweet". Originally the baklava had forty sheets of pastry sheet. Each for the days of Lent. There are so many versions in preparing this dessert, resulting in a rich and sticky pastry studded with assorted nuts and oozing butte and drenched with sugar syrup.

I always love to prepare things from scratch. When I was looking for recipes for Baklava online I found Farida's recipe, which was simple and the step by step pictures were very helpful. Some times its not lot of fun to follow the same steps so I modified a few and gave a little twist. And the result was yum. The quality of the home made pastry was equal and tasty to the ones made with the store bought sheets. So take advantage of this simple yet tasty recipe. I am sure you wont be disappointed.

Ingredients:
For the Dough:
3 cups unbleached flour
1 tsp baking soda
8oz/2 sticks butter,
1 cup sour cream
2 egg yolks
For the Filling:
1 cup sugar
2 egg whites
1 cup walnuts,chopped
1 cup pistachio
To brush:
1 egg yolk
Sugar Syrup:
200 ml water
1 1/2 cups sugar
1 tsp lemon juice
1/4 tsp cinnamon

Method:
1. In a large bowl,combine flour,baking soda and butter. Press the butter and mix it with the dough until it crumbs.
2. Add sour cream and the yolks. Combine until you get a soft dough. Wrap in a plastic wrap and chill in refrigerator for an hour or 2.

3. For the filling, whisk the egg whites until fluffy. Combine the sugar and the nuts.
4. Preheat the oven to 350F. Grease a rectangular pan with oil.
5. Remove the dough from the refrigerator. The dough will be very easy to work. I din have to dust my work pad either. Divide the dough into 4 equal parts. Roll each one into a rectangular shape sheets. Shape it in such as way that it should fix your pan.
6. Layer one sheet then spread a small portion of the filling then layer another.
7. Repeat until you cover the top with the finally pastry sheet. Cut the baklava into diamond shapes using a knife. Brush this layer with egg yolk.
8.Bake in the oven for about 35-40 minutes or until the top turns golden.
9. Meanwhile make the sugar syrup by boiling the water, then add sugar and cook until it dissolves. Then add cinnamon and lemon juice.
10. Strain the syrup; arrange a pistachio on each baklava and pour the syrup on top.
11. Serve them warm or cold.
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THINGS THAT I WOULD CHANGE: I might skip using egg white for the filling and substitue it with 1/2cup honey.
NOTE:Baklava are lot more softer when stored.
VARIATION: I prefer using unbleached flour. But you can use the normal one too.

Hurmasice

Hurmasice a Bosnian dessert, shaped like a rectangular pastry soaked in a sugar syrup. This was the only recipe I could find online. The pastry batter is suppose to be firm, but mine turned out soft. I baked mine in a 9 inch pan and sliced it after it was baked. A simple recipe with juicy results.

Preparation time: 15 minutes
Baking time:20 minutes
Cooking time:20 minutes
Makes: 24

Ingredients:
200gm butter
2tbsp granulated sugar
200gm (7oz) creme fraiche
100ml oil
1 egg
2cups flour
2tsp baking powder
For the syrup:
1liter water
2-3cups sugar
1 tsp cardamom powder
24 walnuts, for garnish

Method:
1. Cream the butter and sugar together until light and fluffy.
2. Add creme fraiche,oil,egg and mix well.

3. Combine the flour and baking powder in a separate bowl. Then add it to the wet mix.
4. Pour the batter in a greased 11 inch baking pan. Bake for about 20 minutes at 300F or until it turn golden.

Hurmasice soaked in sugar syrup (Insert:After baking)

5. Meanwhile for the syrup, heat the water in a pan. Bring it to a boil and add the sugar. Combine until the sugar is well dissolved.

6. Remove the hurmasice from the oven and like it stand for 15 minutes. Then pour the warm sugar syrup over it. Let them soak in the syrup for atleast 1-2 hrs or overnight.
7. Serve them cold along with syrup and top with walnut.

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NOTE: Make the syrup during the baking time. If not make it in advance and get it to a warm temperature. The syrup should be warm while pouring it on top of Hurmasice.
TIP: I prefer overnight in the refrigerator. They will be soaked in the syrup and plump.
GLOSSARY: Creme Fraiche, pronounced as Crem Fresh is a thinner version of sour cream. The closest substitue for 1 cup of creme fraiche would be 1 cup of whipping cream and 3tbsp of buttermilk. Whip both;cover and let it stand over night.

Chocolate treats

What do you do with leftover chocolate frosting? Chocolate treats of course !! This was made out of the remaining frosting that I made for my Chocolate cake.

Ingredients:
3oz bittersweet chocolate
4tbsp butter softened
3 tbsp confectioners sugar
1 tbsp marsala
15-20 whole pistachios
1/4 cup coconut powder

Method:
1.Melt the chocolate over a double boiler of barely simmering water.
2.Beat butter and sugar in a medium sized bowl at a medium speed until creamy.
3.Add the melted chocolate;mix until glossy and smooth.Set aside to cool.
4.Make mini chocolate balls with the chocolate-mix with 1 pistachio. Let it dry for 5-10 minutes.
5.Roll the chocolate over the coconut powder and places it on a baking paper.

6.Store it in a sealed container.

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HINT: Work with dry hands.

Chocolate Cake with Strawberry filling

Today I was in a mood for some chocolate. What better way than to bake a chocolate cake? The last time I made one, it turned out little hard. I was not happy with the outcome. So I went logged back online and searched for different recipe and stumbled upon this Hershey chocolate cake which had loads of good reviews. Pleased by the comments, I decided to try this. I did not use my blender instead I was able to whisk everything by hand. The recipe was so easy and the results just fabulous. The cake turned out moist and had a strong cocoa flavor. For some fruity flavor I added strawberry filling.

Preparation time:20 minutes
Baking time:35 minutes
Serves 6-7

Ingredients:
For the cake:
2 cups sugar
1-3/4 cups all-purpose flour
3/4 cup HERSHEY'S Cocoa powder
1-1/2 tsp baking powder
1-1/2 tsp baking soda
1 tsp salt
2 eggs
1 cup milk
1/2 cup vegetable oil
2 tsp vanilla extract
1 cup boiling water

For Frosting:
5oz bittersweet chocolate
10tbsp butter softened
1/3cup confectioners sugar
1 tbsp marsala

For Strawberry Filling:
1 cup fresh strawberries, chopped
1/3 cup whipping cream
1 tbsp strawberry jam

Method:
1. Preheat the oven to 350°F. Grease and flour two 8-inch baking pans.
2. Stir together sugar, flour, cocoa, baking powder, baking soda and salt in large bowl.

3. Mix eggs, milk, oil and vanilla for about 2-3 minutes.
4. Pour the liquid mixture over the dry ingredients. Mix the batter slowly, it might spill.

5. Stir in boiling water (batter will be thin). Then pour batter into prepared pans.

6. It exactly take 35 minutes. To check insert a knife in center and it should come out clean.
7. I let the cake cool over night.
For frosting:
1.Melt the chocolate over a double boiler of barely simmering water.
2.Beat butter and sugar in a medium sized bowl at a medium speed until creamy.
3.Add the melted chocolate;mix until glossy and smooth.Set aside to cool.
For filling:
1.Blend the cream,strawberries and jam together.

Assembling the cake:
1.Place one layer on a serving plate and spread 1/3 of the strawberry filling.
2.Top with the second layer and spread the cake with chocolate frosting.Decorate with strawberries.COOK'S FILE:
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HINT:I would recommend you to make the filling and frosting in advance.
VARIATION:Instead of marsala you can use coffee liquor or instant coffee dissolved in water.

Chocolate Truffle Cake

Today is my sister's first anniversary and also the third wedding anniversary of our dearest friends S n S.I made this delightful chocolate truffle cake to celebrate the occasion. For a while I have been making cakes with the readily made mix from the store. But one will never get the satisfaction of making a cake from scratch. After pestering my good friend M for her Chocolate truffle cake recipe, I got on a mission to make this wonderful yummy cake. I enjoyed making this cake from scratch. M was so patient in instructing me step by step. This cake is every chocolate lovers dream.

Although the cake turned out little hard, I loved the taste. The chocolate just melted smooth in my mouth. My husband who is not a chocolate person,loved it after warming it up for 10 seconds in microwave. It was a total heaven. All that I could think of is creamy,milky,chocolatey and moisty. Try this lip smacking recipe and you will never regret it.

Ingredients:
For the truffles:
4oz bitter sweet chocolate broken,
3tbsp heavy cream
1tbsp unsalted butter
1/3cup confectioners sugar
2tbsp marsala
1/3 cup cocoa powder

For the Cake:
2cups all purpose flour
1/4cup cocoa powder
1 tsp baking powder
1/2tsp baking soda
1/4tsp salt
2oz bittersweet chocolate
1/3cup butter
3/4cup sugar
3oz cream cheese
2 eggs
1tbsp marsala
1tsp vanilla extract
3/4cup water

Filling:
8oz bitter sweet chocolate
1/3cup heavy cream
2tbsp marsala

Frosting:
5oz bittersweet chocolate
10tbsp butter softened
1/3cup confectioners sugar
1tsp vanilla extract

For truffle:
1.Melt the butter,chocolate and cream on double boiler,over barely simmering water.
2.Add the confectioners sugar and marsala and whip until its smooth.
3.Refrigerate for about an hour.
4.On a plate spread the cocoa powder. Dust your hand with cocoa and roll spoonfuls of the chocolate mixture into small balls. The soft pliability makes it easy to work with.
5.Refrigerate for 30 mins or so

For Cake:
1.Preheat the oven to 350 F and butter two 9-inch pans.
2.In a large mixing bowl, sift all the dry ingredients.
3.Melt the chocolate on a double boiler and set aside to cool.
4.In a large mixing bowl beat cream cheese, butter and sugar till creamy.
5.Add the eggs one at a time, until blended after each addition, reduce the speed to low and add in the melted chocolate,marsala and vanilla extract.
6.Add the dry mixture gradually alternating with water.Spoon the batter into the prepared tins.
7.Bake for 25 -35 mins or until a toothpick inserted in the center comes out clean.
8.Cool the cakes in the pan for 10 mins and remove from pans and cool on the cooling rack

For filling:
1.Melt chocolate,cream on a double boiler over barely simmering water.
2.Add marsala;mix and set aside to cool

For frosting:
1.Melt the chocolate over a double boiler of barely simmering water.
2.Beat butter and sugar in a medium sized bowl at a medium speed until creamy.
3.Add the melted chocolate;mix until glossy and smooth.Set aside to cool.

Final part: Assembling the cake
1.Split each cake.
2.Place one layer on a serving plate and spread 1/3 of the filling;repeat with 2 more layers.
3.Top with remaining layer and spread the cake with frosting.Decorate with truffles.

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HINT:I would recommend you to make the truffle first and then start making the cake.
VARIATION:Instead of marsala you can use coffee liquor or instant coffee dissolved in water.

Apple puff squares

Preparation time:15 minutes
Baking time:15 minutes

Ingredients:
1 sheet,ready-rolled puff pastry
2 oz butter,melted
2 tbsp brown sugar
1/2 tsp nutmeg powder
2 medium granny smith apple

Method:
1.Preheat the oven to 210 C.Cut the pastry into 4 squares,place on an oven tray.
2.Combine butter,sugar and nutmeg,brush half mixture over the pastry squares.
3.Peel apples,cut into wedges.Cut the apples into thin slices and lay on top of the pastry.
4.Brush squares with the remaining butter mixture.Bake for 15 minutes or until the apple is tender and lightly golden.
5.Cut each in half before serving hot.

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STORAGE TIME:Cook this dish just before serving.

Baked Custard

After some research online,it looks like the English have been making baked-custard at least since Medieval times.This was originally a Spanish usage, but the dish is now best-known in US,France and also in the Philippines as Flan. Flan usually means a custard tart, often with a fruit topping.

I followed instructions from the book I picked up from a store. After 30 minutes in the oven I have a fine glazed, nutmeg-dredged,custard, that I could hardly wait to cool down and try. But its best when had after its in the fridge over-night. It's not too sweet,its creamy and the nutmeg on top gives an extra flavor.Overall I like the juicy texture when I take every scoop.Although I loved the nutmeg-speckled on these little tarts was good,nesquik or instant coffee dusting on top will definitely be a better choice.

Preparation time:5 minutes
Total cooking time:35 minutes
Serves 4

Ingredients:
3 eggs
1/2 cup brown sugar
1 1/2 milk
1/2 cup cream
1 tsp vanilla essence
ground nutmeg,for dusting

Method:
1.Preheat over to 180C/350F.Brush 4 individual ovenproof cups with melted butter.Whisk eggs,sugar,milk,cream and vanilla in a medium bowl for a minute.Pour into prepared dish.
2.Place the filled dish into a shallow baking dish.Pour enough hot water into baking dish to cover halfway up the sides.Dust the nutmeg on top of the custard.Place the dish on a preheated oven and bake it for about 30 minutes or until the custard is set.A sharp knife comes out clean when inserted.
3.Remove the dish from water immediately.Serve cold.

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STORAGE TIME:Its best served cold.Cook the custard a day in advance and store,covered in refrigerator.
HINT:I went all out and sprinkled a little nesquik on top just before serving it cold.

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Chocolate Pudding

Preparation time:25 minutes
Total cooking time :40 minutes
Serves 4-6

Ingredients:
For Pudding:
1 cup self-raising flour
2 tbsp cocoa powder
1/2 cup caster sugar
1/2 cup milk
1 egg
60g(2oz) butter,melted
1 tsp vanilla essence
For sauce:
2 tbsp cocoa powder
3/4 cup sugar
2cup boiling water

Method:
1.Preheat the oven 350F/180C.Brush a 2litre(8 cup) over-proof dish with melted butter or oil.
2.Sift dry ingredients into a large mixing bowl;make a well in the centre.
3.Pour in combined milk,egg,butter and essence.Stir until smooth;do not over-beat.Pour into prepared dish.
4.Add for the sauce.Dissolve extra cocoa powder and sugar with boiling water.Pour gently over the pudding mixture using the back of a spoon.
5.Bake for 45 minutes or until a skewer comes out clean when inserted.

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HINT:Serve with vanilla ice cream and some of the sauce.
VARIATION:Can use individual cups for baking the pudding.