I chose to make this lovely tart with my precious hand-picked raspberry harvest. The filling was warm, silky, and tasty – the crust crisp and lemony. I did have difficulty with the caramel sauce; it didn’t include any cream and only had minimal butter to keep it from firming up when cool. After adding cream, the sauce was more successful. Honestly, this simple tart would be perfect even without the sauce! This recipe was adapted from Food and Wine, contributed by Nancy Silverton, the pastry chef of La Brea Bakery and Campanile in Los Angeles.
For the Caramel Sauce:
- 1/2 pint fresh raspberries
- 1 cup sugar
- 1/4 cup water
- 1 tablespoon unsalted butter
- 1/8 teaspoon salt
- 1/4 cup heavy cream
For the Pastry:
- 1 1/3 cups all-purpose flour
- 1/4 cup sugar
- 1/4 teaspoon salt
- 1 stick cold unsalted butter
- 2 tablespoons heavy cream
- 1 large egg yolk
- 1 1/2 tablespoons fresh lemon juice
- 1 teaspoon finely grated lemon zest
For the Filling:
- 1 pint raspberries, plus more for serving
- 1 1/2 cups heavy cream
- 4 large egg yolks
- 1/4 cup sugar
- 1 vanilla bean, split and scraped
- Prepare the sauce: Puree the raspberries in a food processor or blender. Strain the puree through a fine sieve set over a medium bowl and discard the solids. In a small heavy saucepan, bring the sugar and water to a boil. Cook over moderately high heat, without stirring, until a medium-amber caramel forms, about 6 minutes. Reduce the heat to low and carefully stir in the raspberry puree until smooth. Stir in the butter and cream, then remove from the heat and stir in the salt. Let the raspberry sauce cool completely.
- Make the Crust: In a food processor, pulse the flour with the sugar and salt. Cut the butter into 8 pieces and add to the flour; pulse until the mixture resembles coarse meal. In a small bowl, whisk the cream with the egg yolk, lemon juice and zest. Add to the flour mixture and process just until large clumps of dough form. Pat the dough into a disk, wrap in plastic and chill until firm, about 30 minutes.
- On a lightly floured surface, roll the dough 1/8 inch thick and fit in a 9- or 10-inch fluted tart pan with a removable bottom. Freeze 15 minutes, or until firm.
- Preheat the oven to 350°. Line the dough with foil and fill with pie weights or dried beans. Bake the tart shell for 20 minutes, then remove the foil and weights and bake for 5 minutes longer, or until the pastry is lightly browned on the bottom. Cover the shell loosely with foil if the sides begin to brown too quickly. Let cool completely on a rack.
- Make the Custard Filling: Arrange the raspberries in concentric circles over the bottom of the tart shell. In a small bowl, whisk the cream with the egg yolks, sugar and scraped vanilla seeds. Pour the custard into the tart shell. Bake in the middle of the oven for 40 to 55 minutes, or until the custard is set. Let the tart cool on a wire rack for at least 30 minutes. Serve with fresh raspberries and the raspberry-caramel sauce, if desired.
One Year Ago:
Posted in Baking, Fruit Desserts, Good Sweets, Good Eats (Desserts), Recipes
Tags: caramel, caramel sauce, clafoutis, cream, custard, dessert, heavy cream, La Brea, pastry, raspberries, tart, vanilla bean
After berry picking, I feel pressure to carefully pick a recipe to optimize the use of my precious goods. :) I have been making this blueberry buckle practically every year since it was printed in Martha Stewart Living in July 2000!! It was a sure bet for our beautiful blueberries. :)
I served it for dessert to visiting family and we gobbled up the rest for breakfast the next morning. We also enjoyed our fresh-picked blueberries in an oven-baked blueberry pancake and in a few blueberry margaritas- delightful!
I repeated some favorite recipes from last year with our peach harvest (yellow peaches this year- we went too early for the white peaches…). White (now yellow!) Peach-Vanilla Bean Jam which was even better this year made with Ball brand liquid pectin, and Peach & Pecan Sandy Crumble- delicious!!
I’m sharing this deliciousness at Angie’s party this week at The Novice Gardener- Happy Fiesta Friday #31!!
For the Cake:
- 1/2 cup (1 stick) unsalted butter, room temperature, plus more for pan
- 2 cups all-purpose flour, plus more for pan
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 3/4 cup sugar
- 1 large egg
- 1 teaspoon pure vanilla extract
- 1/2 cup milk (I used 1 percent)
- 5 cups wild or cultivated blueberries
- Streusel Topping, recipe follows
- Heat oven to 350 degrees. Butter a springform baking pan, and dust with flour, tapping out excess. Set aside.
- In a medium bowl, sift together the flour, baking powder, and salt; set aside.
- In the bowl of an electric mixer fitted with the paddle attachment, cream butter and sugar on medium speed until light and fluffy, about 3 minutes.
- Reduce mixer speed to low, and add egg and vanilla, beating until fully combined.
- Add reserved flour mixture, alternating with the milk, a little of each at a time, starting and ending with the flour mixture. Remove from mixer. Gently fold in blueberries.
- Pour batter into prepared pan; sprinkle streusel topping over cake. Bake until cake tester comes out batter-free, 55 minutes (on convection) or 60 to 70 minutes in a standard oven. Transfer to a wire rack to cool for 10 minutes. Remove from pan; cool for 15 minutes before serving.
For the Streusel Topping:
- 1 cup all-purpose flour
- 1/4 cup packed light-brown sugar
- 1 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 6 tablespoons unsalted butter, room temperature
- In a medium bowl, combine flour, sugar, cinnamon, and salt. Using a pastry blender or fork, cut in the butter until fine crumbs form.
- Using hands, squeeze together most of the mixture to form large clumps. The topping can be frozen in an airtight container for up to 6 months.
One Year Ago:
Posted in Baking, Cake, Coffee Cake, Fruit Desserts, Good Sweets, Good Eats (Desserts), Recipes, The Piggy Pancake (Breakfast)
Tags: blueberries, breakfast, buckle, cake, coffeecake, dessert, Fiesta Friday, streusel, summer, wild blueberries
Why did I not think of this concoction myself? Ice cream sandwiches are one of the best summer treats. The combination of brownies with ice cream is one of my favorite desserts, and, of course, I am a fan of the “chipwich.” This recipe was adapted from Everyday Food. I couldn’t wait to make them after seeing the recipe!
Even in the freezer, the brownies stayed soft and chewy and were absolutely delicious in this upgrade of an ice cream sandwich. I used salted caramel (slow-churned “light”) ice cream- so many other flavors would be wonderful as well. I think we will try cookies and cream next time. :) SO GOOD!
Yield: Makes 12
- 1 stick unsalted butter, melted
- 1 cup sugar
- 2 large eggs
- 1/2 tsp fine sea salt
- 1/2 cup all-purpose flour (spooned and leveled)
- 1/2 cup unsweetened cocoa powder
- 2 pints ice cream, softened
- Preheat oven to 350 degrees. Lightly spray a 10-by-13-inch jelly-roll pan with cooking oil spray. Line with parchment, leaving a 2-inch overhang on short sides, then spray paper.
- In a medium bowl, whisk together butter and sugar, then whisk in eggs and salt.
- Add flour and cocoa and mix until just smooth. Spread in pan. Bake until brownie is dry to the touch and edges have begun to pull away from pan, 8 minutes (on convection) to 12 minutes. Let cool 5 minutes. Using paper overhang, transfer to a wire rack and let cool completely.
- Transfer brownie to a work surface and cut in half crosswise. Cover pan with a large sheet of plastic wrap and place one cake half on it. Spread with ice cream, invert remaining brownie half on top, and wrap tightly in plastic. After wrapping, gently push the softened ice cream to fill to the edges of the brownie.
- Freeze until firm, about 2 hours. Unwrap, cut into 12 pieces, and serve.
One Year Ago:
Posted in Baking, Good Sweets, Good Eats (Desserts), Ice Cream, Quick, Recipes
Tags: brownie, brownies, chipwich, dessert, ice cream, ice cream sandwich, kid, summer
There are pie crust lovers and pie filling lovers. This one is for the crust lovers- like my husband. :) They are cute and pop-tartesque but I prefer lots of filling. I did love their presentation! I changed my dinner-party dessert plans at the last minute and used store-bought crust, but included the crust recipe below. (for next time…) This recipe is from Martha Stewart Living. We ate the leftovers – warm- for breakfast. :)
Yield: Makes 8
For the Crust:
- 1 tablespoon sour cream
- 1 tablespoon fresh lemon juice (from 1 lemon)
- 2 tablespoons ice water, plus more if necessary
- 1 1/4 cups all-purpose flour, plus more for rolling
- 1/2 tsp coarse salt
- 1 teaspoon granulated sugar
- 1 stick cold unsalted butter, cut into small pieces
For the Filling:
- 1/3 cup granulated sugar
- 3/4 cup fresh blackberries
- 3/4 cup fresh raspberries
- 1 tablespoon plus 1 1/2 teaspoons cornstarch
- 1/4 tsp coarse salt
- 1 large egg, lightly beaten
- turbinado sugar, for sprinkling
- To Make the Crust: Whisk together sour cream, lemon juice, and ice water in a bowl. Mix together flour, 1/2 teaspoon salt, and 1 teaspoon granulated sugar in a large bowl. Add butter and beat with a mixer on medium-low until mixture resembles coarse meal with some blueberry-size clumps remaining. Gradually beat in sour-cream mixture until just combined but still crumbly. (Squeeze a small amount of dough to see if it holds together. Beat in more water, 1 teaspoon at a time, if necessary.) Divide dough in half, gather into 2 flat rectangles, and wrap in plastic wrap. Refrigerate until just firm, 45 minutes.
- Roll out each rectangle of dough into a 7-by-14-inch rectangle on a piece of floured parchment with a floured rolling pin. (Dough will be very thin.) Transfer rectangles on parchment to 2 baking sheets and refrigerate until firm, 15 minutes.
- Meanwhile, make the filling. Stir together berries, 1/3 cup granulated sugar, cornstarch, and 1/4 teaspoon salt in a bowl.
- Slide 1 dough rectangle, still on parchment, onto a work surface. With a long side facing you, cut dough crosswise into four 3 1/2-by-7-inch strips.
- Mound 2 tablespoons berry mixture in center of bottom half of each strip. Brush edges with egg wash and fold top half over fruit to enclose. Press firmly (I used a fork) to seal and trim bottom edge, leaving folded top edge uncut. Cut vents in each pie and place about 2 inches apart on baking sheet lined with fresh parchment. Transfer to freezer. Repeat with remaining dough and berry mixture. Freeze hand pies until very firm, at least 45 minutes.
- Preheat oven to 375 degrees with racks in upper and lower thirds. Lightly brush pies with egg wash and sprinkle with sugar. Bake, rotating sheets and switching racks halfway through, until pies are golden brown, 28 to 30 minutes on convection or up to 40 minutes in a standard oven. Transfer to a wire rack to cool. Serve warm or at room temperature.
One Year Ago:
Posted in Baking, Fruit Desserts, Good Sweets, Good Eats (Desserts), Recipes, The Piggy Pancake (Breakfast)
Tags: blackberries, dessert, hand pie, pie, pop tarts, raspberries, turbinado sugar
Two of our Fourth of July guests said that this was the best pie they had ever eaten- made me feel absolutely wonderful! :) This pie recipe was adapted from Martha Stewart’s Baking Handbook. It is loaded with blueberries and has such a festive presentation. I was so happy to already have a small star cookie cutter from making sugar cookie princess wands! We indulged and ate the leftovers for breakfast the next morning. Perfect.
Yield: One 9-inch pie
For the Pie:
- all-purpose flour, for dusting
- pate brisee (recipe follows), or store-bought pie crust (Trader Joe’s crust is wonderful)
- 8 cups (about 4 pints) fresh blueberries, picked over
- 1/2 cup sugar
- 1/4 cup cornstarch
- 1 T freshly squeezed lemon juice
- 2 T unsalted butter, cut into small pieces
- 1 large egg yolk
- 1 T heavy cream
- On a lightly floured piece of parchment paper, roll out one disk of dough to a 12-inch round. (I cover the dough with plastic wrap.) With a dry pastry brush, sweep off excess flour; fit dough into a 9-inch glass or ceramic pie plate, pressing it into the edges. Trim dough to a 1/2-inch overhang all around. Fold edge of dough under, and crimp as desired.
- Roll out remaining dough in the same manner; transfer dough (on parchment) to a baking sheet.
- Chill pie shell and dough until firm, about 30 minutes.
- Place blueberries in a large bowl; with your hands, crush about 1/2 cup of the berries, letting them fall into the bowl as you work.
- Add the sugar, cornstarch, and lemon juice; stir to combine.
- Spoon mixture into chilled pie shell, mounding berries slightly in the center. Dot with butter.
- Remove dough from the refrigerator. using a star cookie cutter (1 1/2 to 2 1/2-inches), cut out stars; set aside.
- In a small bowl, whisk together egg yolk and cream. Lightly brush rim of chilled pie shell with egg wash.
- Arrange the reserved stars in a circular pattern on top of the fruit (with the tips touching), gently pressing over the berries, until covered.
- Brush the entire surface of rim and stars with eft wash, being careful not to let it pool.
- Freeze (or refrigerate) pie until firm, about 30 minutes.
- Meanwhile, preheat the oven to 400 degrees, with the rack in the lower third.
- Place pie on a parchment-lined baking sheet. I cover the outer edge with a silicone pie-crust shield to prevent over-browning. Bake until the crust begins to turn golden, about 20 minutes.
- Reduce temperature to 350 degrees. Continue baking, rotating sheet halfway through, until the crust is deep golden brown and the juices are bubbling and have thickened, 40 (on convection) to 50 minutes more.
- Transfer pie to a wire rack to cool completely. The pie is best eaten the day it is baked, but it can be kept at room temperature, loosely covered with plastic wrap, for up to 2 days.
For the Pate Brisee:
- 2 1/2 cups all-purpose flour
- 1 tsp salt
- 2 sticks (1 cup unsalted butter, cold, cut into small pieces
- 1/4 cup ice water, plus more if needed
- In the bowl of a food processor, combine flour and salt; pulse to combine. Add the butter, and pulse until mixture resembles coarse crumbs with some larger pieces remaining, about 10 seconds. (To mix by hand, combine dry ingredients in a large mixing bowl, then cut in butter with a pastry blender.)
- With the machine running, add the ice water through the feed tube in a slow, steady stream, just until the dough holds together without being wet or sticky. Do not process more than 30 seconds. Test by squeezing a small amount of the dough together; if it is still too crumbly, add a bit more water, 1 tablespoon at a time.
- Turn out the dough onto a clean work surface. Divide in half, and place each half on a piece of plastic wrap. Shape into flattened disks. Wrap in plastic, and refrigerate at least 1 hour or overnight.
Note: The dough can be frozen for up to 1 month; thaw overnight in the refrigerator before using.
One Year Ago:
My entire family really enjoys strawberry picking- and eating all of the strawberry-laden goodies that I make when we get home. :) My list of must-have “tried and true” recipes is growing and we need more berries every year! After making pancakes, jam, and cookies, I needed to try one new recipe. This was IT. These scones were fabulous- SO tender and moist. This recipe was adapted from Bon Appetit. My son asked me to make one hundred of them. :) Wonderful!!
Yield: Makes 10 scones
- 1¼ cups all-purpose flour
- 1¼ cups graham flour or whole wheat pastry flour
- 1 tablespoon baking powder
- 1 teaspoon kosher salt
- ¼ cup granulated sugar
- 10 tablespoons chilled unsalted butter, cut into pieces
- 6 ounces strawberries, hulled, cut into 1/2″ pieces (about 1 ½ cups)
- 3/4 cup whole milk
- 1 large egg yolk
- turbinado sugar, to taste, for sprinkling
- Preheat oven to 375°. Combine all-purpose flour, graham or pastry flour, baking powder, salt, and ¼ cup sugar by pulsing in a food processor or whisking in a bowl.
- Add butter and pulse in a food processor, or cut with a pastry blender, until the texture of coarse meal with a few pea-size pieces of butter remaining.
- Transfer mixture to a medium bowl, add strawberries, and toss to combine.
- Whisk milk and egg yolk in a small bowl or measuring cup. Add milk mixture to dry ingredients, and, using a fork or pastry blender, gently mix just to combine.
- Using your hands, gently knead a few times just until a shaggy dough comes together.
- Transfer dough to parchment paper and flatten to 1″ in thickness.
- Cut into ten 2 1/2-inch rounds using a biscuit cutter, filling any gaps with remaining dough.
- Sprinkle scones with turbinado sugar. Chill in freezer 20 minutes (this will help scones hold their shape).
- Bake scones until golden brown, 18 minutes (on convection) to 25 minutes. Transfer to a wire rack and let cool slightly.
Note: Scones can be made 2 days ahead. Store airtight at room temperature.
One Year Ago:
Posted in Baking, Fruit Desserts, Good Sweets, Good Eats (Desserts), Muffins, Recipes, The Piggy Pancake (Breakfast)
Tags: breakfast, brunch, dessert, graham flour, scone, strawberries, strawberry recipes, turbinado sugar, whole wheat, whole wheat pastry flour
My grandmother was a wonderful baker. Years ago, My mom gave me a bunny cake pan that had been my grandmother’s, along with her bunny cake recipes. I take it out as an Easter decoration! :) I always say that I am going to make a bunny cake for Easter but have been apprehensive; the cake pan is like a cake pop pan in that the batter is supposed to rise into the second half of the pan and fill the mold. This year, (finally!) I had the brilliant idea to bake each half of the bunny separately and then ice them together! Seems like an obvious solution now…. My mom was so happy to see the bunny cake! :)
This cake was incredibly moist, light, and bright-flavored from the orange zest and juice. This recipe was adapted from Cupcakes! via Wilde in the Kitchen and The Not So Creative Cook and was originally for 24 cupcakes. DELICIOUS!
Yield: Makes one Bunny cake and 3 cupcakes, or 24 standard cupcakes
For the Orange Chiffon Cake or Cupcakes:
- 1 ½ cups cake flour
- 1 cup sugar
- 1 tsp baking powder
- ¼ tsp coarse salt
- 1/3 cup canola oil
- 4 large eggs, separated
- 1/3 cup water
- grated zest of one half of an orange, about 1 1/2 tsp
- ¼ cup orange juice, freshly squeezed, about 1/2 of an orange
- 1 tsp vanilla
- ¼ tsp cream of tartar
- Preheat oven to 325 F and prep the cake pan (and 3 muffin cups) with cooking spray; alternatively prep 24 muffin cups with paper liners.
- Sift together cake flour, ¾ cup sugar, baking powder and salt. Make a well in the center of the flour mixture and pour in oil, egg yolks, water, zest, juice and vanilla extract. Beat the mixture until smooth, about 3 minutes.
- In another bowl, beat egg whites and cream of tartar until foamy. Slowly add the remaining 1/4 cup of sugar and beat until whites are glossy and smooth.
- Add whites in three portions to the batter mixture, folding gently until no streaks remain.
- Pour batter into prepared pan, about 1/4-inch below the top and/or pour about ¼ cup of batter into each muffin cup, should be about ¼-inch below the tops of the liner. Bake for 22-24 minutes (convection) for the cake, or 14 minutes for cupcakes (convection), or until tops are golden and cupcakes test done with a toothpick.
- Remove to a wire rack and allow to cool for 1 minute in pan. Remove cupcakes from the pan and rest them on their sides to cool completely.
For the Orange Cream Cheese Frosting: (you will have extra if making the cake)
- ½ cup butter, 1 stick, room temperature
- 6 ounces cream cheese, room temperature (I used light cream cheese)
- 1 tsp vanilla extract
- grated zest of 1/2 of an orange, about 1 1/2 tsp
- pinch of coarse salt
- 3 cups powdered sugar
- 3 jellybeans for the eyes & nose
- Cream together butter and cream cheese.
- Add vanilla and orange zest, beating until smooth.
- Add powdered sugar and salt; beat on medium for about 2 minutes, until frosting is light and fluffy.
- Frost one half of the bunny, then fill a pastry bag, with desired tip, with the remaining frosting. Pipe the seam. Frost the cupcakes.
- Glue jellybean eyes & nose to bunny with frosting.
- Dust the cake with powdered sugar & serve.
I made a Carrot Cake Bunny Cake as well… Yes, a Bunny Cake Baking Monster has been created! TWO Bunny Cakes for one Easter… Madness! :) I made a mistake by making half of this fabulous recipe to fill my mold. :( Because of the weight of the cake and the thickness of the cake (really the thinness!) it was not as successful in appearance as the Orange Chiffon Bunny Cake. It was sooooo delicious though! I used the orange cream cheese frosting as well. Next year, I will make the full recipe (as below) (with extra cupcakes) and post a new photo. This recipe was adapted from Food and Wine, contributed by Jodi Elliot of Urban Farmer in Portland, Oregon. It was a “staff-favorite” recipe, my favorite recipes to make! I liked how the carrots were weighed versus measured after being grated. It was very moist and delicious!! I can hardly wait to make it again… :)
For the Carrot Cake:
- 1 cup pecans (4 ounces)
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 2 teaspoons baking soda
- 1 teaspoon cinnamon
- 1 teaspoon salt
- 1 cup vegetable oil
- 1/2 cup buttermilk
- 1 1/2 teaspoons pure vanilla extract
- 4 large eggs
- 2 cups sugar
- 1 pound carrots, peeled and coarsely shredded
- Preheat the oven to 325°. Butter two 9-inch cake pans; line the bottoms with parchment. Butter the paper and flour the pans. (Alternatively, butter and flour the bunny mold and additional cupcake liners.
- Spread the pecans on a baking sheet and toast for 8 minutes, until fragrant. Cool and finely chop the pecans.
- In a bowl, whisk the flour, baking powder, baking soda, cinnamon and salt.
- In a small bowl, whisk the oil, buttermilk and vanilla.
- In a large bowl, using an electric mixer, beat the eggs and sugar at high speed until pale, 5 minutes. Beat in the liquid ingredients.
- Beat in the dry ingredients just until moistened. Stir in the carrots and pecans. Divide the batter between the pans and bake the cakes for 55 minutes to 1 hour, or until springy and golden. Let the cakes cool on a rack for 30 minutes, then unmold the cakes and let cool completely.
- Frost, decorate, and dust the cake with confectioner’s sugar as in the Orange Chiffon Cake above. Serve.
One Year Ago:
Posted in Baking, Cake, Cupcakes, Good Sweets, Good Eats (Desserts), Holiday, Recipes
Tags: Bunny cake, bunny mold, buttermilk, cake, cake flour, carrot cake, carrots, chiffon cake, cream cheese, cream cheese frosting, Easter, orange, orange chiffon
I live in fear of overcooking my baked goods… and I usually shorten the baking time stated in a recipe, especially because I bake on convection. I made these mini-cheesecakes twice because the first time I made them they were undercooked! They were still edible (of course!) and tasty, but not perfect enough to give to my friend for her birthday. :) (We have been eating a lot of cheesecake lately… so glad they are “mini” portion-sized!!) It was difficult to tell that they were undercooked until after they were chilled- I had baked them until they were puffed and set.
For the second batch, I increased the baking time and added two pinches of salt. Thank goodness (…for many reasons… could/should we eat another batch?) they were cooked perfectly. :) They are pure and simple. Perfect to give to my cheesecake-purist friend for her birthday!! …and to bring to Fiesta Friday #11 at the Novice Gardener! This recipe was adapted from Carla Hall of The Chew. She baked them in mini-muffin pans (with 1 teaspoon of crust, baked for 10 minutes) with optional toppings which would be great for a party. A fun touch was to serve them inverted- mine with a fork, my husband’s with a spoon. To each his own! :) Nice!
Yield: Makes 8 mini-cheesecakes
- 4 honey graham crackers
- 1 tablespoon unsalted butter, melted
- 1 8-ounce package cream cheese, at room temperature
- 6 T granulated sugar
- 2 1/2 T milk (I used 1 percent)
- 1 egg
- 1/4 cup sour cream, at room temperature
- 1/2 tablespoon vanilla extract
- 1 tablespoon all-purpose flour
- 2 pinches of coarse salt
- Preheat oven to 350 degrees F (convection)(175 degrees C).
- Place graham crackers in the bowl of a food processor and pulse to crush. Add melted butter and pulse until the butter is evenly distributed.
- Place liners (I used parchment paper liners) into muffin tins and press 1 1/2 tablespoons of the graham cracker mixture into the bottom of each. Using the bottom of a glass, compact the crumbs to form a crust.
- In a large bowl, mix cream cheese with sugar until smooth.
- Blend in milk, and then mix in the egg, mixing just enough to incorporate. Mix in sour cream, vanilla and flour until smooth.
- Scoop or pour filling on top of crusts. (I use a cookie scoop.)
- Bake in preheated oven for 17 minutes, or until puffed, set, and slightly brown on the edges. Cool to room temperature, then chill in refrigerator until serving.
- Serve inverted. Can top with berries or chocolate sauce, if desired.
One Year Ago:
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Posted in Baking, Cake, Cupcakes, Good Sweets, Good Eats (Desserts), Quick, Recipes
Tags: cheesecake, cheesecake cupcakes, cream cheese, dessert, Fiesta Friday, graham crackers, mini cheesecakes, vanilla