Molding Paste and Curd Filled Cakes

Hi guys!!!

Welcome back. June is flying by and I find myself slightly disappointed with the weather of late; sunny mornings and dreadfully gloomy afternoons. And this comes from a person who dies for rainy days. Truth is, I feel a cold coming and I hate being sick. So, I'm disliking the weather. But what can a mere mortal do?

Last week, my orders got jumbled up and the end result was to postpone them, which worked better for me. It was a stressful week, with my great-aunt leaving the hospital, finally, and settling down in our home. We're very glad to have her there with us, and she feels so much better. My cake orders for the week went awol, presenting themselves for this week and later on. However, a Carrot Cake for Thursday evening was well received. 

I've yet to meet someone who doesn't enjoy
 a good piece of carrot cake

On a learning note, I was happy to have enrolled in a 3 hour gum paste workshop, as my knowledge on the matter is limited. I felt back at the Institute, watching the chefs demonstrate what we would later on create during our practicals. It was the same, watching the chef prepare the gum paste. We did not get to prepare our own, although we now know how to, but we had fun tinting the paste in different colors and molding a whale, a teddy bear and whatever else we wanted. I invested a few minutes in making a star topper which looked pretty cool. To be honest, the demonstration we had back in school, to decorate our celebration cakes was wiped clean off my brain. I showed up a bit frantic to the workshop, only to discover it is easy and much more fun to play with than fondant. This opens up a broader creativity window for future cakes. 

Practice makes perfect!!! I'll check back in 5 years.

With a carrot cake to bake, I stayed in Thursday morning. I spent the afternoon, fixing up my bedroom, as I had a bookshelf placed and I finally had a enough space to accommodate my treasures properly. The desk and upper shelves were getting messy and crowded. In the evening, I joined my cousins for a night grill at my aunt's and all I can say is: I love food. We were a noisy crowd, but as soon as we sat at the table, we experienced a rather awkward silence, as everyone was engorging on the feast. Sure, I had horrible nightmares, but it was worth it, hahaha. The love for food continued on next day, as I joined my grandmother, father and sister for a Thai lunch. I've had a heated debate with myself, as to what is my favorite food/cuisine and while my childhood self maintains that lasagna and all around italian food is the best, my current self screams theres nothing better than Thai food and green curry should be my husband. Now, Indian food holds a huge part of my food heart, but alas...there are no indian restaurants here, so no one can vouch for that side of my love.  

I'm just hoping my jeans don't complain. My daily dose of dance can only do so much hahahaha.

White Chocolate and Passion Fruit...
it doesn't get any better

The weekend was tranquil and uneventful. Saturday morning I paid a visit to the overly packed supermarket and returned to my lovely, noisy house. While most of the relaxing days comprised movie watching and eating, my creative flow has seemed to come back and I can't wait to exploit it.  Yesterday, I spent my evening busy baking for a birthday today. The birthday girl requested a Lemon-Blueberry cake for the office and a yummy White Chocolate, Passion Fruit Cheesecake for her home. Just imagine: a blue ombre vanilla cake, filled with freshly made lemon curd, covered with vanilla cream cheese frosting and topped with fresh blueberries. That good? Oh yes! But it doesn't end there. A graham cracker crust, filled with white chocolate and cream cheese and topped with ripe passion fruit curd. Okay, so I love curd! Sue me. They're both to die for. Keep reading for both recipes!!!

It's been a weekend filled with perfect combinations

On Tuesday, my cousin celebrated another year of her life and some of the family joined for a birthday lunch. I owe her the birthday cake, as she's been changing her mind constantly about what she wants, although blueberries need to be present. She saw the picture of the Lemon-Blueberry cake and my prayers were answered, as she has chosen this cake for her belated birthday. Now, this cake is special. Originally, the cake doesn't have a frosting, but I added one, and the presentation worked. However, once cut, the slices reveal a beautiful blue gradient scale among three different 8" layers. 

Beautiful blue hues

Sadly, I realized today that last week's post commemorated my 50th blog post and it went unannounced. Now, I feel I have to really make it up to it, so we'll see what new mess I can make in my kitchen for it. So, later on this week, I shall make the popular Rose Cake and Lemon-Blueberry Cake and something magnificent to celebrate 50 posts and the many more to come!!!

Until next time.

xx

White Chocolate, Passion Fruit Cheesecake

Adapted from Things For Boys and Drizzle and Dip

Creamy deliciousness

Ingredients:

Cheesecake:

200 g graham cracker crumbs

100g butter, melted 

2 T. boiling water 

3 1/2 t. powdered gelatine 

180 g white chocolate, 

500 g cream cheese, softened 

1/3 C. sugar

1 t. vanilla extract 

3/4 cup (185 ml) evaporated milk 

Passion Fruit Curd

1/2 C. passion fruit pulp

1/2 C. sugar

3 eggs

60 g butter

Preparation:

Cheesecake: 

Preheat oven to 35o F. Line base of a 9 inch round springform pan with parchment paper.

Mix butter and crumbs together. Press the crumb mix into the bottom of the pan and flatten with a spatula or your hand. Bake for 10 minutes. Set aside and let cool.

Melt the white chocolate in a double boiler or in the microwave. Set aside.

Place boiling water in a small, heatproof bowl. Sprinkle over gelatin. Place in a pan of simmering water and stir until gelatin has dissolved. 

Using a standup mixer, beat cream cheese, sugar and vanilla until smooth. Next, beat in the melted chocolate. Finally, add the evaporated milk and gelatin and beat on low until evenly combined. The mixture will be smooth and glossy.

Pour cream cheese mixture into pan. Refrigerate.

*Original recipe from Things for Boys

Passion Fruit Curd:

Heat the juice, 1/3 of the butter and sugar in a heavy based pot until the sugar has dissolved. Remove from the heat and very quickly, whisk in the eggs. You do not want the eggs to curdle. Place this all back on the heat and whisk constantly until the mixture becomes thick. Remove from heat and mix in the remaining butter. Allow to cool.

*Original recipe from Drizzle and Dip

Assembly:

Once the cheesecake has somewhat set, pour the cooled curd on top and gentle spread to the edges using a small spatula or palette knife. Return the fridge and allow to set overnight.  Carefully run a hot knife around edges to release cake and remove the pan. Slide onto a cake board. Enjoy!!!

Lemon-Blueberry Vanilla Cake

Inspired by The Cake Blog

The beckoning blueberries make you
want to bite the cake...don't!!!

Cake:

1 1/4 C. all-purpose flour, sifted

1 1/4 C. cake flour, sifted

1/2 t. baking soda

2 t. baking powder

1/2 t. salt

1/2 C. butter (1 stick)

2 T. good quality vanilla extract

1 1/2 C. sugar

1/2 C. vegetable oil

3 large eggs

1 1/4 C. milk

Lemon Curd:

150 g - 180 g egg (roughly 3-4 eggs)

150 g sugar

zest of 1 lemon

120 ml lemon juice

30 g butter

Cream Cheese Frosting:

8 oz cream cheese frosting, softened

1/4 C. butter (1/2 stick), softened

1 1/4 C. confectioner's sugar

1/2 t. vanilla extract

**Fresh Blueberries (roughly 1 pint)

Preparation:

Cake:

Grease 3 8" pans and line with parchment paper. Preheat oven to 325 F. In a medium bowl, sift together the flours, baking soda, baking powder and salt. Set aside. In a large mixing bowl, beat sugar, butter and vanilla extract at a high speed, until light and fluffy. Slowly beat in the vegetable oil. Incorporate eggs, one at a time, beating well after each addition. Fold in the dry ingredients, alternately with the milk in 3 inclusions, ending with the dry ingredients. Do not over mix the batter. Once the lumps are removed, divide batter equally in three parts. Tint each batch in gradient blue hues.* Pour into prepared pans and bake for 27-30 minutes, or until a toothpick inserted comes out clean. Allow to cool completely.

*I used Ateco's Sky Blue and Wilton's Royal blue. 

** Original recipe from Rock Recipes

Lemon Curd:

Heat the juice, lemon zest and sugar in a small pan until the sugar is dissolved. Remove from heat and quickly whisk in the eggs. Return to heat and whisk until the mixture thickens. Once it coats the back of a spoon, remove from heat and whisk in the butter. Allow to cool and enjoy.

Cream Cheese Frosting:

Beat cream cheese and butter together until the mixture is homogeneous. Gradually incorporate the powdered sugar. Mix in the vanilla extract. The mixture should be smooth and glossy.

Assembly:

On cake board, place the lightest blue layer face down, having the flat side up. Spread about 1/4 of the lemon curd reaching the edges. Place the second lightest blue layer, flat side down on top. Spread same amount of curd, reaching to the edges. Place last layer, flat side up and place in fridge for 10 minutes. 

Place a crumb coat with the cream cheese frosting on sides of the cake and return for an additional 10 minutes to the fridge. Once the coat has set, frost in spiral motion, the sides and top edges of the cake, leaving an open, untouched circle at the top. Use remaining lemon curd to fill the circle. Make a circle at the very edge of the cake with blueberries, and carefully fill it in. The cake should look something like the picture. Keep in the fridge until ready to eat. Enjoy!!!

 

Cookies, Cakes and Meringues, Oh My!!!

Hi guys!!!

Welcome back. It's hard to believe we're half way through the month of June when only a few seconds ago we we're saying Happy New Year!!! Okay, okay, a slight exaggeration, but time has flown by this year. I have felt unproductive lately, but we all get those spells of mental blockage. So, how do we get the creativity to flow back? Many recommend writing lists, about anything and everything. What movies should I catch this summer? Write a list. What new in the literary world? Write a list. I'm hungry and the fridge is empty. Definitely write a list...otherwise you end up buying ten thousand things that most probably will rot in the seven weeks that passed until you realized they were there. The brain stirs and stirs but still, the creativity is boycotting you. So, what to do? 

Oatmeal cookies in the making

I've come to the short conclusion that my creativity obstruction is stress. Yep...I am the epitome of walking stress. I get woken up, I get stressed(not to mention, downright maniacally angry), I forget the tiniest thing, I stress and if I run out of shampoo, God forbid. But what if my biggest stress relief relies heavily on the creative juices flowing? Well, it would seem I've reached an impasse. 

When I am not baking, I usually spend my weekdays, running down the aisles of the several supermarkets I visit, looking for necessary ingredients or disturbing the work surge at my mother's office. Considering they're my second family and include me in all the activities, I in turn bake them goodies and provide the necessary distraction every work environment should prevent. Not that I'm a pest, don't get me wrong, but I'm the type of person who gets bored, sitting tight and monotonous for strenuous amounts of time. So why come here? It happens to be, that my mother's workplace is a bonfire for my creativity. Not only do I get my daily dose of required laughter, but I get to unwind after heavy baking days and the staff  encourages one another to be better. Why pay for therapy, right?

Another Red Velvet beauty...
I want pick those berries and eat them

While browsing around the web two weeks ago, I stumbled upon a very interesting article. Mind you, I was scouting for potential recipes to wreak havoc in my kitchen, but somehow I ended up reading "30 Challenges for 30 Days". Well, it would make sense as #7 encourages you to try out a new recipe each day. Anyhow, this article is a couple of years old, but the challenges set out aim to inspire personal growth. I particularly enjoyed posting this at Junior Achievement Honduras (my mother's office), as it serves as a creative output for all of us. Now, to be honest, I haven't followed the challenges to the dot, doing one every other day or so. I have several in mind that I want to fulfill, but my time has weird schedules, with impromptu baking and what not. I know, it's a lame excuse, but I am trying my best to do one properly. Time will tell if it did the job. What about you? Ready to give any of them a shot?

Les Petite Meringues

So back to baking...Last Monday I left you as I had lovely cookies and meringues in the oven that needed my attention. Glad to know they were a success with my customers. I had time to sit back and relax for a bit. Wednesday, my mother and I left quite early (7:00 a.m.) and drove the 3 hours it takes to reach San Pedro Sula, the industrial city of the country. While it turned into a very long day, as we came back in the evening, it was a fun, short road trip. My aunt is visiting us and we drove to pick her up. Thank the Lord the weather was in our favor for most of it, as driving in heavy rain in these highways is a rather scary task. I managed to catch lightning on camera during the brief thunderstorm that hit when crossing the valley of Comayagua.

I got home around 6:30 in the evening, not to unwind after the long day, but directly to the kitchen. I had a lovely Red Velvet cake to bake and I wasted not a minute to make it. With heavy eyes, I made my way to my beckoning bed and was out like a light. I delivered it the following day and received happy news on it. I visited my aunt and great aunt at the hospital, where she is doing much better. She had a brief operation yesterday, and she's slowly going to recuperate. 

My brother arrived Saturday morning, and he'd requested a carrot cake. I contentedly obliged and I just enjoyed a well deserved, afternoon coffee accompaniment, piece. Another aunt came back yesterday from a short holiday and we had a long lunch enjoying one of my favorite Honduran dishes: Sopa de Mondongo. Hahaha, I laughed as I read this. The translation is Honduran Tripe Soup, according to the different menus I remember. Okay, okay, it sounds kind of nasty, but if you've tried it, you know I am not lying when I say it's absolutely DELICIOUS!!! I can see my non-meat eating friends making a rather disgusted face, but hey, it's a dish I grew up eating and there is no way I am letting it go. I felt a little like a glutton boa afterwards, but all of us had satisfaction in our faces. After a necessary nap, I baked a batch of the more popular lemon squares and then headed out to visit my great aunt at the hospital, where we stayed until visiting hours were over.

Sleep came easy last night and in no time the alarm was ringing, opening my eyes to a sunny Monday morning. The weather's been changing throughout the day and this afternoon, we're enjoying a sunny, part cloudy sky. I've received orders for the coming days and I'll head home later on to prepare some birthday desserts for tomorrow. And with this I take my leave. Make sure to try out the meringue recipe and let me know!!!

Until next time.
xx

Basic Meringues

Lil bites of heaven

Ingredients:

Egg whites

Sugar

** cream of tartar

Preparation:

Now, as you observe, there are no preset quantities. This is because the quantities depend on how many meringues you wish to make and how big you want them to be. At school,  we were taught to make three types of meringue: Italian, Swiss and French; and although they may all taste the same to you (I find them all too sweet, personally) they are all made differently. Some require the use of an acid, like cream of tartar to keep the egg whites from collapsing. It isn't always necessary. To make my sweet petite meringues, I used the Swiss Meringue method. This involved a 2:1 sugar to egg white ratio, a bain-marie and a standup mixer. You can whisk them by hand or use a handheld electric mixer, but it takes time and your hand will wish it would just fall off. So, regarding on the amount you wish to make, ready your ingredients, keeping in mind double the sugar for your amount of egg whites. 

Preheat your oven to 215 C. Fix baking sheets with parchment paper or silicon mats. Set up a bain-marie and place the mixing bowl atop. When the water simmers,  measure your ingredients on the bowl and whisk until the mixture reaches between 30 to 40 C. Remove from heat and set up on the standup mixer. Beat to a stiff peak. Prepare a piping bag with an open star tip of your choice. I used a D7 nozzle (not too big, not too small). Pipe rosettes or roses, depending on the size you want. Depending on the size, bake for 1-2 hours, depending how dry you wish them to be. They'll be ready when you can remove them from the sheet easily.

If you have doubts, check this video out for some assistance. 

Swiss Meringue Tutorial

**I piped 1" rosettes with a small peak. My quantities yield between 60-80 rosettes. 120 g egg whites/240 g sugar/no cream of tartar.

Sleepless in the Kitchen: Cheesecakes, Rosie Cakes and Brownie Bites+

Hi Guys!!!

Welcome back!!! We've entered the second week of June and the days are growing warmer and sunnier. Sure, we have intervals of heavy rain and thunder, but all in all, the weather's being kind. This last week was stressful to be honest. After a busy weekend baking, I managed a beautiful Tiramisu Cheesecake for a birthday on Tuesday. I was reluctant to try it out, because the recipe wasn't convincing me, but I went ahead anyway. The recipe called for an 8" spring-form pan (of which I have none) and I decided it was too small. I made a recipe and a half and used a 9" pan instead. I realized my mistake too far in, when not only did I manage to fill the 9" pan perfectly, but a huge oval pyrex as well. Even our dogs enjoyed a some of the filling because I had so much left, but not enough lady fingers. Now I know: a single recipe is enough!!!

Coffee and creaminess, all packed into one

The Birthday Boy was overjoyed and very pleased with the creation, but my mother and I agreed the cake lacked a bit of sweetness and coffee flavor. Not many sensed this, but perhaps we're used to a sweeter and strong coffee essence in this italian dessert variation. My grandmother, on the other hand, was absolutely pleased with it. She said she appreciated the dessert being light (although it's a creamy cheesecake) and not overwhelmingly sweet.  I always value her remarks and positive criticism on my creations as she is a fantastic cook and has passed on to me many tips on running a kitchen. 

It looks divine

The week continued and on Thursday I was once again baking the ever-popular Red Velvet cake. Now, I am not a believer of the myths on baking on rainy days, on whether's someone's eyesight is too strong for egg whites and other incredulous beliefs around here. But I bit my tongue, rather hard, Thursday morning when I had to bake the cake twice as is sunk in the middle. The day was gloomy and humid and it rained for a while and I could not believe my eyes. This cake has yet to fail me, but there it was: an eyesore of red velvet layers, all baked and with a hole in the middle. But, I couldn't stop to contemplate on the climate's effect on my creations, so I quickly baked the layers again, using all-purpose flour this time and thank the kind Lord, they came out beautiful. Now, there isn't a dramatic difference in the cake overall when substituting the cake flour for regular flour. The result was great and it still retained the fluffiness and moisture. It simply prevented my cake from sinking. Keep that tip in mind. 

Regal looking, with fresh berries and a creamy frosting

Later on that morning, I took one of our own to his vet appointment. He behaved very well and was happy when we left. He's been a good boy. He received many chicken wings as a treat. But worrying and preoccupation hit us all, as our great-aunt was run over and had to be rushed to the hospital. After many days of sleepless nights, she is stable and doing ok. Gonna bake her a huge cake for her recovery. I got home around 7 pm and headed straight for the kitchen, as I had lemon squares and another red velvet cake to bake. I went to bed exhausted, but my duty was done.

Almond Mocha Fudge Brownies (to die for!!!)

But Friday morning came to quickly and by 7 a.m. a batch of brownies was already in the oven. The lemon squares were cut and frosted. My day was going to be long, delivering goodies, baking brownies, blueberry-vanilla cheesecake bites and two vanilla cakes. It sounds doable in a couple of hours, which in reality it is, but I had many errands to run. 

Blueberry & Vanilla Bean Heavenly Cheesecake Bites

I headed out early and went about my first deliveries. After many supermarket stops, searching for my ingredients, I got home in time for lunch, which I gobbled down. There was not time to relax and in no time, the cheesecake batch was in the oven. I waited an hour for it to bake properly and then headed out again, for my second delivery and batch of errands to run. 

Baby's First Birthday: Baby's Own Mini Rose Cake

The evening had arrived and by 8 p.m., one of the cakes was baked and the other was in the oven. These were destined to a Baby Girl's first birthday and I was very happy having been the chosen baker for such a memorable occasion. I also happened to bake a cake for one of her baby showers, last year. I set about prepping my remaining desserts for delivery and began the frosting process. I made the two Vanilla Passion Fruit Filled, Ombre Rose Cakes (a mini, 6" cake for baby Natalie and a 9" cake for the adults). I had my doubts using the same vanilla cake recipe I've used for this cake, due to the weather conditions. So I used the Vanilla Caramel Cake recipe instead and it was the right decision. The cakes came out perfectly baked, with a lovely dome and golden in color. Not to mention this vanilla cake recipe is to die for. By 12 a.m., the beautiful cakes were done, but the kitchen was a royal disaster and I could not go to bed leaving such a mess behind. Dragging my legs, I finally got to bed at 1 a.m. 

A Mama Rose Cake
(the roses have improved drastically)

6:00 a.m. God...I  wanted to sleep so badly. I got ready and headed out at 7:30 a.m. on a Saturday to attend a fondant cake workshop. Despite my sleepless nights and present energy depletion, the workshop was worth it. I made my own fondant for the second time ever, learned to make marshmallow frosting and decorated my very own small cake. The course was over and I happily headed out, with cakes in the car, ready to be delivered. I cannot express in written or spoken words, the relief I felt when all the sweets were delivered. It literally felt like an anvil was lifted off my shoulders. I headed to the hairdresser, where I prettied up for my cousin's prom that evening and finally headed home. I ate my breakfast and lunch at 4 p.m. and distracted myself for a while, because I was dozing off and my hair would be ruined. 8 p.m., we were sitting down at the gala and soon after the graduates paraded in their tuxedos and beautiful gowns and I joyfully snapped pictures of my cousin and her classmates. The evening went by in a blink of an eye, but mother and I, both headed home early. 

My beautiful cousin escorted by my handsome cousin

On the beautiful Sunday morning, we headed out with our grandmother and cousins to quaint town of Valle de Angeles (Valley of Angels) for lunch. We stopped by a plant nursery to buy flowers and we were surrounded by hundreds of roses and hibiscus. The view was breathtaking and weather was cool. After a long lunch and a coffee break, we came back home. My sister and I stopped by the hospital to visit our great-aunt, who is looking better by the hour and wished her a good night. 

Our blessing and her granddaughters

Monday greets us with the chirping of birds and cloudy sky. Rain hints in the horizon as I contemplate my delicious lunch. I bid you all a happy week, but with cookies in the oven craving for my attention, I take my leave. 

Until next time.

xx

Red Velvet Cake

Adapted from Epicurious

You're gonna make it your go-to recipe for Red Velvet Cakes

Ingredients:

Cake:

2 1/4 C. sifted cake flour (sifted, then measured)

3 T. unsweetened cocoa powder

1 t. baking powder

1 t. baking soda

1/2 teaspoon salt

1 C. buttermilk or sour milk*

1 T. red food coloring**

1 t. distilled white vinegar

1 t. vanilla extract

1/4 C. canola oil

1 1/2 C. sugar

1/2 C. (1 stick) unsalted butter, room temperature

2 large eggs

*Make sour milk by adding a couple of 

drops of lemon/lime juice or vinegar

**Food coloring left to your choice (depending on how 

deep a red you wish the cake to be and type of food coloring)

Frosting:

2 8-ounce packages cream cheese, room temperature

1/2 C. (1 stick) unsalted butter, room temperature

1 T. vanilla extract

2 1/2 C. powdered sugar

**

Fresh Berries (strawberries, blueberries, 

blackberries, raspberries etc..)

Preparation:

Cake: 

Preheat oven to 350°F. Butter and flour two 9-inch-diameter cake pans with 1 1/2-inch-high sides. Sift sifted flour, cocoa powder, baking powder, baking soda, and salt into medium bowl. Whisk buttermilk, food coloring, vinegar, and vanilla in small bowl to blend. Using electric mixer, beat sugar and butter in large bowl until well blended. Add eggs 1 at a time, beating until well blended after each addition. Beat in dry ingredients in 4 additions alternately with buttermilk mixture in 3 additions.

Divide batter between prepared pans. Bake cakes until tester inserted into center comes out clean, about 27 minutes. Cool in pans completely.

Frosting:

Beat cream cheese and butter in large bowl until smooth. Beat in vanilla. Add powdered sugar and beat until smooth.

Place 1 cake layer, flat side up, on platter. Spread 1 cup frosting over top of cake. Top with second cake layer, flat side down. Spread remaining frosting over top and sides of cake. Arrange remaining berries decoratively over top of cake. (Can be made 1 day ahead. Cover and refrigerate. Let stand at room temperature 1 hour before serving.)

~~~~~~~~~~~~~~~~~~~~~

Tiramisu Cheesecake

Adapted from Oh Sweet Day!

Top it off with chocolate shavings and strawberry slices

Ingredients:

Crust:

1 1/2 C. graham cookie crumbs

1/4 C. butter, melted

Filling:

2 T. gelatin

2 C. heavy cream

2/3 C. sugar*

4 large egg yolks

1/2 teaspoon salt

500 g. Mascarpone cheese

1/2 C. Espresso*

10 to 12 lady fingers

1/4 cup cocoa powder

*I found the cheesecake lacked a bit of 

sweetness and coffee flavor. These are the 

original recipe's measurements. Feel free to add more.

Preparation:

Crust:

Preheat oven at 350F. Grease an 8-inch spring form pan. Line bottom and side with parchment paper. Set aside.

Mix all the crust ingredients together with a fork. Press the mixture onto the bottom of the spring form pan. Bake crust for 15 minutes. Set aside to cool completely.

Filling:

Sprinkle gelatin over 1/4 cup of cream and allow to stand for 5 minutes.

In the bowl of a standing mixer, beat the remaining heavy cream until stiff peak forms. Keep in refrigerator for later use.

Put egg yolks, salt and sugar in a mixing bowl over a pot of  simmering water. Use an electric hand mixer to beat constantly until the sugar has completely dissolved and the egg yolks are in pale yellow color. Remove from heat and whisk in the gelatin mixture.

In the bowl of a standing mixer fitted with a paddle attachment, beat mascarpone on medium speed until light and fluffy, about 5 minutes.

With the mixer running, slowly add the yolk and gelatin mixture. Scrape down the sides and the bottom occasionally. Mix in 1/4 cup espresso until combined. Fold in the whipped cream. Pour half of the cheese mixture over the cooled crust.

Soak lady fingers, one at a time, in remaining espresso for a few seconds. And lay them over cheese mixture. Pour remaining cheese mixture over top of the lady fingers. Level the top with an offset spatula. Refrigerate overnight. Top with sifted cocoa powder before serving.

~~~~~~~~~~~~~~~~~~~~

Vanilla Bean & Blueberry Cheesecake Bites

Adapted from Epicurious

Yields: 64 mini bites

Lover of blueberries? Try these out now!!!

Ingredients:

Crust:

2 C. graham cookie crumbs

1/4 C. sugar

1/4 C. (1/2 stick) unsalted butter, melted

Filling:

3 8-ounce packages cream cheese, room temperature

3/4 C. sugar

1 t. vanilla extract

1/2 vanilla bean, split

3 large eggs

2 C. fresh blueberries

Preparation:

Crust:

Position rack in center of oven and preheat to 325°F. Line a 10 x 10" square pan with aluminum foil. Blend cookie crumbs, sugar and butter in bowl until well mixed. Press crumb mixture onto bottom square baking pan, lined. Bake crust until set, about 10 minutes. Transfer to rack.

Filling:

Using electric mixer, beat cream cheese and sugar in large bowl until smooth. Beat in vanilla and vanilla bean seeds. Add eggs and beat just until blended. Fold in the fresh blueberries.

Pour filling into crust-lined pan. Place pan in larger deep pan and fill midway with hot water.** Bake until sides of cheesecake are slightly puffed and begin to crack, and center moves slightly when pan is shaken gently, about 1 hour. Transfer cake to rack. Cool completely. Cover; chill overnight.

**The baking in a bain marie prevents the cake from cracking.

~~~~~~~~~~~~~~~~~~~~

Almond Mocha Fudge Brownies

Adapted from Epicurious

This recipe is fail proof!!! I've used it for years
and allows for any type of variation you like,
hence these beauties.

Ingredients:

1 1/2 sticks (3/4 C.) unsalted butter

5 oz unsweetened chocolate, coarsely chopped

2 C. sugar

1 T. instant-espresso powder or instant-coffee granules

1 t. vanilla

pinch of salt

4 large eggs

1 C. all-purpose flour

semisweet chocolate chips, as many as you like

almonds, as many as you like

Preparation:

Preheat oven to 375°F. Line a 13 x 9" baking pan with foil, allowing 2 inches of foil to hang over ends of pan, and grease foil well.

Melt butter with unsweetened chocolate in a large double boiler, stirring until smooth. Remove bowl from heat and whisk in sugar, espresso powder, vanilla, and salt (mixture will be grainy), then add eggs 1 at a time, whisking after each addition until batter is smooth.

Toss  flour to batter, stirring until just combined. Fold in chocolate chips and almonds.

Spread batter evenly in baking pan, sprinkle flaked almonds on top and bake in middle of oven until top is firm and edges just begin to pull away from sides of pan, about 25 minutes (do not overbake).

Cool and enjoy!!!