Cheesecake initially came to mind. The dessert couldn't be any easier to make, and cheesecake always seems to be a popular crowd-pleaser. Rather than making a chocolate cheesecake, I thought I might change it up and use a chocolate cookie for the crust. To compliment the chocolate, I decided to infuse the cheesecake batter with flavors of raspberry and orange. Raspberries and oranges always pair nicely with a nice dark chocolate. How could you lose?
Then I decided I would try modifying an old recipe that seemed to go over well at my last pot-luck event. Essentially, a cookie bar is topped with a chocolate, mascarpone frosting and toffee pieces. In an attempt to make a pretty presentation, I though I might try baking cookie dough in mini-muffin tins and piping the chocolaty mixture on top. The secret to this recipe is store bought cookie dough. You are certainly more than welcome to make your own dough, but I find the delicious chocolate mascarpone is the real star of this bite. It also never hurts to have a dessert recipe in your back pocket to pull together quickly.
After crushing up a mess cute little chocolate teddy grahams, I tossed the crumbs with a bit, or perhaps a whole lot, of melted butter and a touch of brown sugar. Using a shot glass, I tapped a spoonful of the crumbs into a couple of cupcake pans and threw the pans in the oven to crisp up the crust. In a bowl, I creamed together several packages of cream cheese, eggs, sugar, vanilla, and plenty of orange zest. You may want to add more or less orange zest depending on your taste preferences. Never hesitate to taste while preparing your batters. It's kind of the best part of being in the kitchen! After sufficiently tasting and re-tasting, I spooned a healthy amount of the cheesecake batter into each cupcake tin and swirled a bit of raspberry jam across the top. I threw the pan in the oven and waited for delicious goodness!
While waiting for the goodness, I busied myself with the chocolate mascarpone bites. With the help of Pillsbury Break-and-Bake chocolate chip cookie dough, I filled mini-cupcake tins and stuck the pan in the oven. Baking the cookies is a tad tricky. I prefer a chewy cookie, so you must be careful not to over cook the cookie bites. Once you remove the pan from the oven, the center of the cookies will fall. Don't freak out! These are going to become a perfect vessel for the mascarpone frosting! After beating together mascarpone, melted chocolate and a splash of amaretto, I piped the mixture on top of the cookies. I personally do not find it imperative to break out the fancy piping bags for this sort of recipe. I simply snip off the end of a heavy-duty plastic bag. It makes for easy clean up! I also like to use a tall glass to help me along while filling my make-shift piping bag. Finally, I sprinkled each bite with yummy toffee pieces.
Each of these recipes couldn't be any easier to throw together. You're clearly going to be the talk at the proverbial water-cooler the next time you bring either of these treats into the office!
Raspberry Orange Cheesecake
Ingredients:
After crushing up a mess cute little chocolate teddy grahams, I tossed the crumbs with a bit, or perhaps a whole lot, of melted butter and a touch of brown sugar. Using a shot glass, I tapped a spoonful of the crumbs into a couple of cupcake pans and threw the pans in the oven to crisp up the crust. In a bowl, I creamed together several packages of cream cheese, eggs, sugar, vanilla, and plenty of orange zest. You may want to add more or less orange zest depending on your taste preferences. Never hesitate to taste while preparing your batters. It's kind of the best part of being in the kitchen! After sufficiently tasting and re-tasting, I spooned a healthy amount of the cheesecake batter into each cupcake tin and swirled a bit of raspberry jam across the top. I threw the pan in the oven and waited for delicious goodness!
Each of these recipes couldn't be any easier to throw together. You're clearly going to be the talk at the proverbial water-cooler the next time you bring either of these treats into the office!
Raspberry Orange Cheesecake
Ingredients:
- 10oz chocolate graham crackers
- 1 stick butter, melted
- 1 tbsp brown sugar
- 2 lb cream cheese
- 4 eggs
- 1 cup sugar
- 2 tsp vanilla
- zest of 2 large oranges
- 1 cup raspberry jam, seedless
Preheat oven to 350°F. In a food processor, combine graham crackers, butter, and brown sugar until the mixture resembles wet sand. Spoon about one tablespoon of the graham mixture into each cupcake tin. Tap down the crumbs to form a crust using the bottom of a small glass. Bake the crust for 12 minutes and cool completely. Using a hand mixer, combine cream cheese, eggs, sugar, vanilla and zest, Beat until smooth and creamy. Line a cupcake pan with paper baking cups and spray each cup with baking spray. Fill each cupcake tin with the batter. Spoon about one teaspoon of the raspberry jam and swirl across the top of the cheesecake. Bake for 17 to 19 minutes until the center of the cheesecake is set.
Makes 24 cheesecakes.
Chocolate Mascarpone Bites
Ingredients:
- 2 cups semi-sweet chocolate, melted
- 1 lb mascarpone (can substitute cream cheese)
- 2 tbsp amaretto
- splash of milk
- 2 lbs chocolate chip cookie dough (Break-and-Bake)
- 1/2 cup toffee pieces
Preheat oven to 350°F. Line a mini-cupcake pan with paper baking cups and spray each cup with baking spray. Place a cookie dough ball in each cupcake tin. Bake for 12 to 15 minutes. Cool completely. Using a hand mixer, beat together chocolate, cream cheese and amaretto. Gradually add milk until the mixture resembles the consistency of a stiff frosting. Pipe frosting onto each cookie bite. Top each cookie with toffee pieces.
Makes 48 bites.
How did the baby shower go :)
ReplyDeletei bet they loved your treats. These look absolutely amazing and would love to try your cuisine first hand