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Mini Oreo Cheesecake and a prize

There are two schools of thought on the proper way to eat an Oreo: the first, the purist, says that the taste of that cookie explodes only biting in its complete form, the second school of thought prefers to deconstruct ( as they say in haute cuisine) biscuit, opening it and beginning to taste the cream to pass at the end the parties crisp flavor.

For my part I have an open mind, step from one to another depending on the time. When I saw this recipe I ran quickly to hide the scale and take the muffin mold.

The idea comes from Cupcake Martha Stewart. I have a weakness for its gourmet sweets, although every time I have to convert the quantities of the ingredients seem to do a task of algebra. Just yesterday I found out, I admit my ignorance, that 1 cup of flour equals 1 cup of sugar. And a cup of sugar is not the same English mica to 1 U.S. cup of sugar. Eh, too easy otherwise. Too difficult and abstruse the metric system where 100g of sugar 100g of sugar are all over the world ... Here I assure you that the doses are correct, I checked it twice and I have sacrificed to try the first cheesecake. E 'sweet but not cloying thanks to a slight touch of acidity. They can be a nice idea for a buffet and sweet, in fact, participate in the contest with this recipe of Finger Food blog appetite comes reading.

Mini Oreo Cheesecake {Martha Stewart}

Ingredients 12 mini cheesecake

20 Oreo cookies
400g Philadelphia cream cheese type
110g caster sugar
1 / 2 teaspoon vanilla extract
2 large eggs
110ml sour cream (110ml instead of creamy white yogurt)
a pinch of salt
12 muffin cups
muffin mold


Preheat oven to 130 °
Place muffin cups in the mold and put an Oreo in each stencil.
With an electric mixer fitted the cheese for 1-2 minutes, until they assume an appearance similar to whipped cream.
add sugar, mix and add the vanilla. Add one egg at a time, continuing to mescolre with the beaters, add the sour cream, salt and the rest of the Oreo crumbs.
Fill the molds and bake for 22 minutes.
Cool the pan completely and cool the cheesecake in the molds for at least 4 hours or overnight. Remove from refrigerator a few minutes before serving.




Now I would like to thank Laura legs paste for the prize that I got .

The rules for this award are:
-thank / blogger who sent us the prize
-tell seven things about herself
-pass the award to 10 other blogs (which must not feel obliged to continue the chain).


7 things about me
* I just turned 29 years
* in my free time I read when I'm not in the kitchen to mess
* accumulation of cooking magazines that will not almost never use
* relaxes me stretch and instead
* hate washing dishes
* I do not lose a bet Glee
* I hope to participate in a group of reading (among other things on aNobii we are trying to organize one for Rome if anyone is interested ...)


Since there are many blogs that I follow (even silently) and I admire them I randomly selected 10 and alphabetical, but this award is really for all the bloggers my constant source of inspiration:)


(parentesiculinaria)
edible food
cookies and pink tralala
know that taste??
cakes overseas
vanilla essence
feel cook
sweets laura
Crescent
notes Chocolate

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Panini My recipe for crunchy

The first recipe of the year is taken from "Professional Baking " of Gisslen Wayne, one of most comprehensive cookbooks I have ever read. Yet I admit that I have checked several times the list of ingredients with skeptical expression on his face. With the upturned eyebrow and pouting mouth muttered to myself while the ingredients are based on the table "since the sandwich is the egg?". I admit I was wrong. Mea culpa . The ingredient list is accurate and sandwiches have a deliciously crispy, golden crust, the kind that makes me want to spread like crumbs around a tale Gretel, and have a crumb soft and fragrant. Mea maxima culpa.

Serves 8 sandwiches

350 ml lukewarm water

22 g yeast

00 625 g flour 14 g salt

14 g sugar

14 g margarine or butter at room temperature

14 g egg white

Crumble the yeast in warm water and dissolve with the sugar .

Place the flour on a wooden surface or in a bowl and gradually pour the water with the yeast. When this is absorbed gradually pour the remaining water and add salt, egg and butter cut into small pieces. Mix well to each step in continuing to work for at least 10-15 minutes, until the dough will not be a smooth ball with a soft but elastic.

Let stand covered for 10 minutes then divide into eight shares forming balls.

sandwiches I have to rise for about 1 hour to 1 ½ hours, depending on ambient temperature, until it will be doubled in volume.

Cut sandwiches with a cut an X on top and bake at 230 ° in a preheated oven for 30 minutes. In the first 10 min in the oven put a small pan of boiling water to create steam.

Inspiration: "Professional Baking" by Wayne Gisslen.

* The book is in the process of mixing and kneading for you here from me riadat Committee .

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Risotto with Taleggio RESTRICTED 'Balsamic Vinegar and Crispy Wafer

A shrill voice: "Mommy! Prepare Grana crispy wafers?" Well ... ', how to say no.

Flash-back ... August ... during an escape to the sea in a weekend of late summer, a menu brought this recipe (without pods) ... thought as decisamante character winter, we opted for another, but has remained in my memory ... without seeing the flat and tested it, I decided to propose it again accompanied, however, the much desired crispy wafer to the grain.

Serves 4:
250 gr. Rice Carnaroli (I would say that should be of sufficiently high quality to avoid being left with unpleasant surprises)
1 liter of vegetable broth previously prepared and flavored with a bay leaf engraved
1 Shallot
2 tablespoon extra virgin olive oil
1 / 2 glass of Prosecco
200 gr. Taleggio
Salt to taste
20 gr. Butter
Balsamic Vinegar 150 ml
150 gr. Grated Grana


Finely chop shallots and fry in a large saucepan with 2 tablespoons of oil in kelp slowly for a few minutes.

toast the rice in oil and fried shallots and sfumatelo with Prosecco.

After evaporated, begin adding the broth, ladle after ladle until almost cooked. The

Rice should be al dente.

Add the Taleggio cut into cubes, stir and adjust with salt.

Add one last ladle of broth and stir in a knob of butter.

While the rice cooks, prepare the balsamic vinegar by putting in a small saucepan to 150 ml vinegar balsamic vinegar until reduced by at least 1 / 5 of its original volume. I'd rather not add another to avoid altering the original taste.

To prepare waffles: Get a non-stick plate for tortillas or a simple non-stick pan, place it on the stove on high heat and with the help of a spoon have a couple of mounds of grated Grana previously. With the help of a spoon spread out the grain resulting in a wafer end. if necessary, add more cheese. Remove immediately from the heat and let cool. Detached from the plate and keep the wafers by placing them on baking paper. Proceed with the remaining grain. You'll get about 4 pods.

hours Compose the dish: Brush the bottom of the dish Ristretto Balsamic Vinegar ... Place the center of the risotto with Taleggio ... The crispy wafer with Grana and finally a few drops balsamic vinegar decorative Ristretto.

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Cantucci and Truffle au Chocolat

A wish from my heart to you all: the hope that the New Year filled with great joy and serenity and may surprise us with new adventures!

After spending the last few weeks to study the menu, searching for the right ingredients, after the races made in supermarkets, the market stalls of fruit and vegetables from our trusted fishmonger, having set up and decorated the tables party in the first green and then red and finally ... after spending hours in the kitchen and around my hot White Island: my kitchen ...

I am to you a little 'tired but happy to give you some pictures of cakes that have softened the inevitable and always close our lunches and dinner parties.

Cantucci

A classic cookie with dried pasta, the Cantucci with their whole almonds give off a delicate scent of vanilla ...

Dedicated to Patty, and beloved supporter luscious's corner.

The jar has lost very quickly ... its sweet content

Sift 250 gr. flour on pastry board, add a pinch of salt, 150 gr. of sugar and a sachet of vanilla, mix well, form a fountain in the center and pour 2 large eggs, lightly beaten; Work the mixture well with your hands, then built 100 gr. whole almonds and a teaspoon of yeast and worked for a few minutes if necessary to sprinkle the work surface with flour. When the dough is very compact and dry it is ready. Divide the dough in half and formed two lines of about 3 cm. wide; arrange well apart on a baking sheet lined with parchment paper. Bake at 160 ° around until the strands are not golden (about 15 minutes). Remove the plate from the oven strands and cut into slices 1 cm wide diagonally, thus giving the shape of the corner. Arrange all the slices still on the baking sheet and bake for about 10 minutes (until golden). Let cool.

Excellent with Vin Santo dessert wine or with liqueur.

can be prepared well in advance, since they keep for 2 weeks in tightly sealed tins.

Truffle au Chocolat

Work 175 gr. of butter in a bowl with 3 tablespoons of sugar until soft and creamy and smooth. Melt in a water bath 250 gr. chopped dark chocolate together with 1 teaspoon of fresh cream. Pour the chocolate cream butter and stir gently adding 2 teaspoons of coffee liqueur or strong coffee. Place the bowl in the refrigerator until the mixture is not solidified. Pour plenty of cocoa on a plate. Remove from the refrigerator and the mixture of cocoa made with hands covered with chocolate truffles many small and irregular. Place them in a cool logo up currently serving.

This can 'be a basic recipe that can be customized by adding a heart to each of hazelnut truffle, or sprinkle with chopped almonds, white chocolate ... pistachio coconut ... ... ...