No Bake Chocolate Crust Cheesecake

This was fun, but not my favorite. Another adjusted Martha recipe.


Ingredients

--Crust--

7 ounces GF chocolate wafer cookies
6 tablespoons unsalted butter, melted

 

--Filling-- 

1/4 cup heavy cream

1 packet cream cheese (8-ounces)

1/3 cup sugar

1 tsp vanilla

--Raspberry Sauce--
1 quart fresh raspberries

1 Tbsp butter

1/4 cup sugar

Instructions

1. Crush cookies until finely ground. Mix with butter until it holds together, then line pan to make crust. Let chill in freezer while making filling.

 

 

2. Beat cream into soft peaks in standing mixer. 

 

Fold in cream cheese, sugar, and vanilla. 

 

 

3. Remove crust from freezer, fill with cheesecake. 

4. Return to freezer for half an hour, then keep in refrigerator to firm. This'll take about half an hour, but you can leave it in for up to 24.

5. For sauce, combine all ingredients in a saucepan on low heat until it starts to come together. Strain, refrigerate, and serve.

- Jezebel

Boston Cream Cupcakes

I made these to celebrate a trip to the Boston office for work! Many steps, but very tasty.

A bit jerry-rigged from Martha's pretty, grown-up version.

Ingredients

--Cupcakes--
1.5 cups GF all-purpose flour
1.5 teaspoons baking powder
2 tsp guar gum
1/2 cup skim milk
3 ounces (6 tablespoons) unsalted butter, softened
3 large eggs
1 cup sugar
1 teaspoon vanilla extract

--Cream Filling--

2 large egg yolks
1/4 cup sugar
2 tsp guar gum
1 cup heavy cream
1/2 teaspoon vanilla extract

--Chocolate Glaze--
2/3 cup heavy cream
6 ounces semisweet chocolate chips

Instructions

1.  Preheat to 350 and line muffin tins. Whisk flour, baking powder, and guar gum in a bowl, then set aside.

2. Warm milk and butter in a medium saucepan over low heat.

3. In your mixer, beat eggs and sugar on high until thick and pale.

Add dry ingredients.

4. Bring milk and butter to a boil.

With the mixer set to low, add milk and beat until smooth. Add vanilla.

5. Fill muffin tins half-way and bake until golden (15 minutes). Let cool.



6. Time for the cream! Mix sugar and guar gum in a medium saucepan over medium heat, then pour cream in slowly. Stir until mixture begins to bubble and thicken-- about 5 minutes.

7. Add yolks, whisk until smooth. Cook mixture another 2 to 4 minutes until thick, stirring often. Add vanilla.

8. Pass cream through a sieve into a bowl, helping along with a spoon. Refrigerate until cold for at least an hour, with plastic wrap pressed directly onto the surface.

9. When cream is cold, you can either cut the cupcakes in half and tablespoon cream into the middle like a sandwich or you can inject it with a piping gun like I did. Make sure you get a lot in.

10. Melt chocolate and cream in microwaved bowl and stir to mix. Pour 1 tablespoon over each cupcake. Tadaa!

Refrigerate, and serve.


- Jezebel

Lemon Bars

Om nom nom. Thank you Martha.

Ingredients

--Crust--

3/4 cup or 1.5 sticks unsalted butter, room temperature (plus more for pan)
3/4 cup confectioners' sugar
1.5 cups GF flour 

 

--Filling--

4 large egg yolks
2 tbsp lemon cured

1/2 cup milk

Juice from 2 lemons

1/2 cup flour

1 cup sugar

 Instructions

1.   Preheat oven to 350. Butter a cookie tray.

2. Beat butter and sugar until light and fluffy.

 

Add flour until combined.

 

3. Cover cookie sheet with dough, pressing into all the corners.

Stab it all over with a fork.

 

3. Bake for 15-20 minutes, until lightly golden.

4.  Whisk together all ingredients for filling and pour over hot crust in pan.

5. Return to oven and bake until set-- about 25 minutes. Let cool, then refrigerate for several hours (at least 3), cut into squares and enjoy!


- Jezebel

Newlywed Cake

The boy and I made this when we first moved into our apartment and had no cooking apparati. 

It's a version of "cake in a cup" that can be made entirely with ingredients from the pantry at work. :)

Ingredients

1/4 avocado (or 2 butter patties)
2 oz chocolate chips (or 6 Hershey's Kisses)
1/4 cup sugar (or 4 sugar packets)
1 egg
Splash of milk
1/4 cup GF flour
Whipped cream or vanilla ice cream

Instructions

1. Mash avocado and chocolate chips in a mug.

2. Microwave for 30 seconds, stir, microwave another 30 seconds until melted.

3. Pour splash of milk, egg, and flour into mug, stir to combine.

4. Microwave mixture for 2 minutes, 30 seconds.

(this one is topped with additional chocolate chips for flair)

5. Garnish as desired-- enjoy!

 

- Jezebel

Patriotic Cheesecake

Inspiration, courtesy of Ms. Martha.

Ingredients

1 cup gluten free shortbread cookies (or graham crackers)
4 tablespoons melted unsalted butter
8 ounces reduced-fat cream cheese, room temperature
1/2 cup reduced-fat sour cream
1 large egg
1/2 teaspoon pure vanilla extract
4 red plums, diced
1/2 cup sugar
1 pint (2 cups) blueberries


Instructions

1. Preheat oven to 350. Crush cookies and mix with butter. Spread across tart pan, freeze for 15 minutes.

 

2.  Slice strawberries and line crust.

 (ramekin example)

 (full pie example)

3. Mix cream cheese, sour cream, egg, and vanilla in stand mixer with the whisk attachment.

Fill crust with mixture-- bake until set (about 30 minutes). Set aside to cool.

3. Now for the topping! Combine plums and half-cup sugar in a medium saucepan over same level heat (medium-haha, see what I did there?).

(before)

 

(after)

 

Stir frequently while simmering until it all congeals together (about 20 minutes). Cool, then dress your cheesecake tart! Use blueberries for garnish.

- Jezebel