In Dreams: Cotton Soft Japanese Cheesecake. I've been daydreaming about this cheesecake ever since I laid eyes on it a few months ago. The ingredients are simple: cake flour, fresh milk, eggs, sugar, cream cheese. It is proof positive that ordinary pantry items can be transformed into something extraordinary when handled just so. To clairify -this cheesecake is a textural masterpiece. Yes, those are bold words for a cheesecake, but entirely true. Like the name indicates, it is light and cottony and its sponginess will have you tearing it apart with your bare hands just to examine the beautiful interior.
Ordinarily, cheesecakes need a water bath to set properly. I have converted the recipe to cup-and-spoon measures so casual home bakers (in the US) can enjoy this recipe, but if you are an avid baker or otherwise inclined to use a scale for measurements, you can find the original recipe (in grams/oz.) here. Cotton Soft Japanese Cheesecake Yield: One 8" cheesecake 9 oz. cream cheese (one 8 oz. brick plus 1 oz. of another brick) Notes: Chocolate-Honey Cake. I've used chocolate transfer paper once or twice to embellish molded chocolates but I've never been confident enough to use it as a cake wrap. Intimidation held me back and I have never been a fan of throwing away money - specifically $7 for a single transfer sheet if I flubbed the job.
Maybe it was the recent success over poured fondant that has given me the confidence to try again. Maybe it was the simultaneous discovery of chocolate-honey cake and a cheerful honeycomb chocolate transfer. I don't know, but in the end the task was much easier than I'd made it out to be in my head. As expected, my first-time wrap results are not perfect. Novice mistakes are apparent. The honey glaze on the cake has a nice stickiness to it. (Email subscribers may need to click over to the SB site to view the video.)
I will say this. You can find an excellent resource for chocolate transfer sheets here. One more thing, I made this cake in my food processor! Yield: one 9” cake Cake: 1/3 cup light brown sugar. Chocolate Pâté with Crème Chaud-Froid. Pâté sometimes gets a bum rap. It can be time consuming to make and is usually made of ground meats; most often liver, fat, sometimes offal and et cetera - and is shaped in a mold or loaf pan then chilled. To some it sounds absolutely repellent, but there are reasons why people consider it a delicacy and serve it at swanky parties. It is arguably a textural thing. I get it. Chocolate pâté intrigued me. It all came together so easily. My hunny and I made short work of the 9 x 5" chocolate brick, eating it after lunches and dinner (...okay, sometimes breakfast, too).
The crème chaud-froid is a change I made to the recipe in place of the original topping, which was a clear coffee aspic. Chocolate Pâté with Crème Chaud-Froid [click to print]Adapted from Knoxgelatine.com 10 servings Note: The creme portion is much like a dense jello. For the crème chaud-froid: 1/2 cup heavy cream 3 tbsp sugar 2 tbsp creme de cacao or 1 tsp vanilla extract 2 tbsp cold water 2 tsp powdered gelatin. Cupcake Project: An Experimental Cupcake Blog. Blackberry curd cheesecake in a jar recipe. Recipe: blackberry curd cheesecake in a jar Boy, that was a busy weekend! And I’m not even talking about Easter since the Sunday prior I said, “I think it might be Easter today.” Then I looked online and found out it was another week away. And all of that Easter candy in the stores didn’t go on sale the following week. I don’t do well with holidays whose dates float. Fresh snow on easter? Woohoo! We had snow all weekend, and it was great! I kicked my weekend off a tad early on Friday with an afternoon gathering of my stitch-n-bitch crew which involved absolutely zero stitching.
Fab food kitt made french 75s for everyone these were my contribution hmmm, seems to be a nikon-centric crowd and we all wanted to spend time with this handsome little guy Besides catching up with this group of witty, fun, and smart women, I love that we always have a great spread of homemade food. My motley collection of jars mixing graham cracker crumbs, sugar, and butter scoop a little into each jar gently press down.
The Little Teochew: Singapore Homecooking.