Posts Tagged ‘overnight’

Strawberry-Coconut Cheesecake

The other morning I woke up and decided that I needed to have cheesecake. I’d recently been to a party that had mini cheesecakes baked in cupcake wrappers but it didn’t quite do the trick for me. So I woke up and craved, needed a proper  cheesecake. I needed gobs of serious cream cheese laced with sugar. I need it to be fruity because fruity means “guilt-free” but chocolatey means “get on the treadmill.” And since I cancelled my gym membership for my impending room, treadmilling was not an option.

Is my thinking delusional? Nahh.

So with reckless abandon I forgot all the errands I had planned to run, did a quick scan of the world wide web, ran to the supermarket (because who keeps 3 blocks of cream cheese around?), ran to fetch my springform pan 20 minutes away, room temperaturized my cream cheese in record time (cheese in ziploc, ziploc in cold water, cold water in bowl), and made a cheesecake!

Run-on sentences are the bomb diggity.

 

This cheesecake was everything I wanted it to be. It was reminiscent of summer with the fresh strawberry topping and delicious coconut crust. The filling itself was not too dense, just how I love it. (Is it blasphemous not to love thick dense cheesecakes if I’m moving to NY?) All in all, a win.

Strawberry-Coconut Cheesecake
adapted from epicurious

Ingredients

For crust:

  • 6 tbsp (3/4 stick) unsalted butter, melted, divided
  • 1/2 c sweetened shredded coconut, toasted, cooled (toast on foil at 400F for 5-10 minutes until browned – be careful not to burn it!)
  • 3/4 c graham cracker crumbs
  • 1/8 c sugar

For filling:

  • 24 oz cream cheese, room temperature
  • 1/4 c (1/2 stick) unsalted butter, room temperature
  • 1 c sugar
  • 3 tbsp cornstarch
  • 4 eggs, room temperature
  • 1 c sweetened cream of coconut (ie Coco Lopez)
  • 1/4 c coconut rum (ie Malibu)

For topping:

  • 2 lb fresh strawberries, hulled and sliced
  • 1/4 c strawberry jam (seedless preferred)
  • 2 tbsp water

Instructions
For crust: Preheat oven to 350F. Brush springform pan with approximately 1 tbsp melted butter. If needed, line with parchment and brush parchment with extra butter. In a medium bowl, mix together remaining butter, coconut, graham cracker crumbs, and sugar until well moistened. Press into bottom of the springform pan and bake for 10 minutes or until lightly browned at the edges. Cool and reduce oven temperature to 300F.

For filling: Using an electric mixer, beat together cream cheese, butter, cornstarch, and sugar until well combined. Add eggs in one at a time, scraping and mixing completely. Beat in cream of coconut and coconut rum. Strain mixture through a sieve and pour into cooled crust. Bake in a water bath at 300F for 1 hr 40 min (epicurious had all these instructions for covering with foil etc but I omitted and had no issues). The cake should jiggle a bit when done and be browned on the edges. Once done, turn oven off, crack oven door open, and let sit in the oven for 30 minutes before taking out to cool completely in the refrigerator (5 hours or more, preferably overnight).

For topping: Simmer jam and water in a saucepan until combined. Layer strawberries atop cheesecake and brush with glaze. Chill in refrigerator until ready to serve. Can be assembled 8 hours in advance.

Do you ever crave?

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Neapolitan Ice Cream Cake

Lessons I’ve learned thus far in my quarter of a century existence on this earth:

1. Double knotting sneakers can never be a bad thing.

2. Facial moisterizer is necessary after I wash my face or I dry up and it’s not attractive.

3. People have a funny way of surprising you (this can be good or bad but there are lots of surprises either way).

4. Coffee is not actually essential to my being though I enjoy it.

5. Ice cream cakes are best made in a pan with four tall sides for ease of transport and the least amount of messy.

Yup. That’s it. Five things. That’s one thing for every five years I’ve been alive. But the quantity isn’t what matters, it’s the quality, and friends, that’s some quality lessons learned up there. Let’s talk about the last one, shall we?

Several weeks ago we went out for a going away party for a friend (she just left for Korea for a month). While she was out of earshot, her boyfriend said that he thought she snuck a cake into their car because she’d be out of town for his birthday. He then remarked that out of all the years they’d been together she’d never gotten him the cake he truly wanted. My ears perked up. Cake? I’m in!

Turns out all he wanted was an ice cream cake. And that’s what he was going to get.

The first birthday cake I made for my group of friends was actually for Boy. He too wanted an ice cream cake but only told me this on the day of his celebration which led to a lot of scrambling around. Needless to say, the cake was improperly frozen and proceeded to melt all over me as we tried to transport it from my freezer to the restaurant. There was toilet paper involved. Don’t ask.

The second ice cream cake I made the next year was for Boy’s roommate. I discovered the joys of building the cake in a disposable pan with tall sides so that if it began to melt it wouldn’t melt on me. Much better. However, I baked the cake in a separate pan and then transferred it which meant some holes and not the prettiest slices.

This time around, I think I finally perfected my ideal cake. I baked a bottom cake layer in the pan and simply built up the cake by adding homemade ice cream on top. It was a huge hit with the birthday boy, Boy himself, and all our friends and was much simpler than my previous versions. I may switch up the flavors but this will definitely be my method!

Note: If you’re looking to plan out your time, I suggest making the ice cream bases the night before and refrigerating overnight. The cake can also be made the day before if desired or the morning of. Make sure you freeze it for at least an hour before spreading ice cream on top. I then churned my middle layer (vanilla), immediately spread atop the cake, and froze for 20 minutes while my top layer (strawberry) churned. I didn’t wash my ice cream maker in between and went straight from flavor to flavor. You can spread this part over a few days if you like. I’m just insane.

Vanilla Ice Cream
adapted from Dorie Greenspan’s Baking from My Home to Yours

Makes ~ 1 quart.

Ingredients

  • 2 c whole milk
  • 2 c heavy cream
  • 6 large egg yolks
  • 3/4 c sugar
  • 1 tbsp vanilla extract

Instructions
Bring milk and cream to boil in a heavy saucepan. Meanwhile whisk together yolks and sugar until slightly thickened. While whisking, drizzle 1/3 of the hot mixture into the eggs to temper. Pour the rest of the hot mixture in, whisk, and then transfer back into the pan. Heat on medium, stirring constantly, until the mixture is 170-180F or the custard coats the back of a spoon without running when you slide a finger through it. Strain into a heatproof bowl. Stir in the vanilla extract. Cover and refrigerate until ready to churn according to your ice cream maker’s instructions.

Strawberry Ice Cream
adapted from epicurious

Makes ~5 cups.

Ingredients

  • 1 3/4 c heavy cream
  • 3 3×1 inch strips of lemon zest
  • 1/8 tsp salt
  • 2 large eggs
  • 3/4 c sugar, divided
  • 1 lb frozen strawberries (fresh if you can find really great ones), trimmed and quartered
  • 1 tbsp lemon juice

Instructions
Combine cream, zest, and salt in a saucepan and heat until just to a boil. Remove from heat and discard zest.

In a separate bowl, whisk together eggs and 1/2 c sugar until well combined. Add a small amount of the heavy cream to the egg mixture while whisking constantly. Then add the rest in, mix, and pour back into the saucepan. Turn the heat back on medium-low and whisk constantly as you heat the mixture to 170F. Be sure you do not exceed 180F. Pour through a sieve into a bowl, cover, and refrigerate at least 2 hours or until cool.

Once cooled, puree strawberries with remaining 1/4 c sugar and lemon juice in a blender. Strain through a sieve to remove seeds. Mix into the cooled custard. Churn according to your ice cream maker’s instructions.

Chocolate Cake
adapted from Gale Gand

Makes 1 9×13″ cake.

Ingredients

  • 1 1/2 c sugar
  • 1 1/4 c + 2 tbsp all-purpose flour
  • 1/2 c + 2 tbsp cocoa powder
  • 1 1/8 tsp baking powder
  • 1 1/8 tsp baking soda
  • 3/4 tsp salt
  • 1 1/2 eggs*
  • 6 tbsp vegetable oil
  • 1 1/2 tsp vanilla extract
  • 3/4 c boiling water

*for the half egg, you can break the egg into a bowl, whisk, then measure out half of the mixture

Instructions
Preheat oven to 350F. Grease a 9×13″ cake pan and set aside.

Sift together sugar, flour, baking powder, and salt and whisk to combine. In a separate bowl fitted with an electric mixer, combine eggs, milk, oil, and vanilla. Add dry ingredients and beat on low for 5 minutes. Gradually add the hot water, still mixing at low speed until just combined. Pour batter into the pan and bake 25-30 minutes or until a tester comes out clean. Cool and freeze at least 1 hour to firm up before assembly.

For Assembly: Ensure that the vanilla ice cream is soft before spreading by either spreading right after churning or letting the ice cream sit on the counter for 30 minutes. Spread vanilla ice cream onto the frozen chocolate cake. Freeze for 30 minutes while you churn or soften the strawberry layer. Spread strawberry ice cream and freeze at least 1 hour before serving. Decorate as desired.

I love ice cream cakes, don’t you?

Black Pearl Cupcakes

Before I go on and on about the glory of these cupcakes, I have to mention how excited I am that CSN Stores has asked me to review a product from one of their websites. They have over 200 online stores where you can find everything from nesting tables to fitness equipment to cookware (personally, I’m all for the cookware). I can’t wait to show you what I do with my new apple peeler/corer/transformer. Look for the post soon!

And now for the cupcakes.

This past weekend celebrated my birthday, first dinner with friends on Saturday and then dim-sum with family on Sunday (my actual birthday). Since I always make birthday cakes for my friends and somehow never for myself, I decided this was the year.

So, as you all know, I looked around and asked you all for help and I ended up with two front-runners. Both of which looked delicious. Both of which came with good references. Both of which I had to make at some point in time except I wanted both of them NOW.

So that’s what I did.

I made one full recipe for my birthday dinner and one half recipe transformed into cupcake version for after dim-sum food coma. (PS Is my family the only family who eats themselves into coma at dim-sum?)

I had been staying in NYC for an elective month when I came across this recipe for Black Pearl Cake on epicurious. The inspiration for it is a Vosges Haut-Chocolat bar and as I read up on the recipe I realized I had just picked up a bar by the same company at the Whole Foods I happened to live next door to at the time. So what did I do? I ran right over to Whole Foods again and looked for the Black Pearl bar in question. And what do you know?

LOVED IT.

What’s in this elusive Black Pearl bar/cake?

Chocolate. Lots of it.

Wasabi.

Ginger.

Black sesame seeds.

I know it sounds strange but it’s actually a wonderful combination of flavors. The spices are subtle and yet very much present. Anyone who tastes it can’t identify what makes the chocolate taste so rich and delicious but if you tell them what it is they’re able to suddenly taste every ingredient and it becomes even more delectable with every bite.

If you’re looking for a cake to wow a crowd, this is it. It’s a bit involved with multiple components but worth every bit of effort. Also, I was afraid as I made and tasted the ganache that it would be too much flavor and/or “kick” because I took the advice of other users and used wasabi paste and doubled the amount. However, a little bit of it with a lot of cake created the perfect balance. I may have forgotten to use the ginger syrup to coat the cakes for added moisture. I think this could help as the cake is a tad bit dry but it isn’t necessary. It’s up to you. I do, however, definitely recommend using the whole amount of ground ginger for the whipped topping suggested in the recipe as I turned mine down a bit and the flavor was barely there in the end.

Coincidentally the theme for Regional Recipes this month is Japan so this recipe is perfect for it! Yay!

Black Pearl Cupcakes
adapted from epicurious

Makes 12-16 cupcakes. Double recipe for a 3-layer cake.

Ingredients
For ganache:
  • 3 oz bittersweet or semisweet chocolate, chopped
  • 6 tbsp heavy cream
  • 1/2 tsp ground ginger
  • 1 tsp wasabi paste
  • 1 tbsp black sesame seeds
  • 1/2 tbsp corn syrup
  • 1 tbsp butter, room temperature
For ginger syrup:
  • 1/2 c water
  • 1/4 c sugar
  • 2 inch piece of ginger, peeled and cut into matchstick-size strips
  • 1/2 tsp vanilla
For cake:
  • 1 c boiling water
  • 1/2 c unsweetened cocoa powder
  • 1 c + 6 tbsp all-purpose flour
  • 1 tsp baking soda
  • 1/4 tsp baking powder
  • 1/4 tsp salt
  • 1 c + 2 tbsp sugar
  • 1 stick unsalted butter, room temperature
  • 2 large eggs
  • 1/2 tbsp vanilla extract
For whipped topping:
  • 1 c chilled heavy cream
  • 3 tbsp powdered sugar, sifted
  • 1/4 tsp vanilla
  • 1/4 tsp ground ginger
  • black sesame seeds for garnish
Instructions
*Make ganache 1 day in advance so it can set overnight.

For ganache, place chocolate in a medium bowl. Bring cream, ginger, and wasabi to a boil in a small pot and the pour mixture over the chocolate. Cover and let stand for 15 minutes then whisk together until smooth. In the meantime, mix sesame seeds and corn syrup in a small bowl to coat. When chocolate is ready, stir into chocolate and allow to cool to lukewarm. Stir in butter. Cover and let stand at room temperature overnight.

For ginger syrup, combine all ingredients in a small saucepan, stirring over medium heat until sugar dissolves. Simmer for 2 minutes, remove from heat, and allow to stand at room temperature for at least 1 hour. Strain syrup (which can be used later on to coat finished cake for added moisture) and chop ginger. If making this the day before as well, refrigerate ginger and syrup separately until ready to use.
For cake, preheat oven to 350F and prepare baking pans either with cupcake papers or lining 3 8-inch cake pans with parchment paper (must also double recipe).

Whisk together boiling water, cocoa powder, and reserved ginger from the ginger syrup in a medium bowl. In a separate bowl, whisk together flour, baking soda, baking powder, and salt. Using an electric mixer, cream sugar and butter together until fluffy. Add eggs one at a time and beat just until incorporated. Add in vanilla and mix until combined. Alternating, add flour mixture in 3 additions and cocoa mixture in 2 additions. Fill cupcake liners 2/3 full and bake in the preheated oven for 16-18 minutes or until a toothpick comes out clean. If making cakes, bake approximately 30 minutes. Allow to cool. If making 1 day ahead of time, wrap with plastic wrap and store at room temperature.

For assembly, make whipped cream topping by beating cream until soft peaks form. Add the sugar, vanilla, and ginger and continue to beat until stiff peaks form. Cut out a cone from the top of each cupcake and fill each cupcake with about a teaspoon for the set ganache. Replace top. Here is where you can coat the top of the cupcake with the ginger syrup if desired (but I forgot). Spread whipped cream topping and garnish with black sesame seeds. The recipe then says to refrigerate until the ganache is set followed by allowing to stand at room temperature for 30 minutes before serving.. but we just ate them and had zero complaints.

Lookout for my other birthday cake to be posted soon. Happy noshing!

Cottage Cheese Pufflets

Giveaway from Whisk for a KitchenAid hand mixer and cookbook set! Yay!

So that’s it. Third year’s over. Simultaneously, my head just said both “already?” and “took long enough.” Does that every happen to you?

It was the first year of the rest of my clinical life. It was my first real exposure to the inner workings of a hospital. To the fine balance between the relationships between patients, doctors, nurses, therapists of all sorts, and social workers that ultimately determines outcomes, to the healthcare pitfalls in America. It was also my first chance to take something I had read about for years and apply my knowledge. To listen to a heart and hear a murmur and know deep within me that I actually hear it instead of just nodding along to an attending’s suggestion that one may be present. To spend time with a patient, figure out what’s going on, make suggestions to get to the bottom of it, treat, and see results. To feel as sense of responsibility for patients and in their care.

And now, at the end of a full year of surgery, internal medicine, pediatrics, ob/gyn, psychiatry, and family practice, I feel learned, matured, and TIRED.

VERY tired.

We have two weeks between third and fourth year, one of which is filled with classes at school but no required studying and one full week free. I’m ecstatic.

First order of business: Party. Check. Had one last night, made a very quick version of what ended up tasting like strawberry toaster strudel (read: puff pastry layered with strawberries, sweet cream made of cream cheese, whipped cream, and condensed milk, and a strawberry syrup of sugar, water, strawberry gelatin, and perhaps a splash of vanilla).

Second order of business: Bake. Check. Made these cottage cheese pockets of goodness. ‘Twas one of the best ideas I’ve ever had. Even though I had to wait a night and it was a two-part event.

Third order of business: Eat. Between me and Boy, we ate the entire (half) batch in an evening. I had originally intended to bring a dozen or so to my resident who is living a lowly existence of night float.. but given the circumstances (read: there are no more puffs), I will have to think of something else. Small price to pay for a stomach full of these bundles of joy.

Cottage Cheese Pufflets
adapted from Dorie’s Baking from My Home to Yours

This half-recipe makes about 30.

Ingredients
1/2 c (1 stick)  unsalted butter, room temperature
1 tbsp sugar
pinch salt
4 oz cottage cheese
1/2 tsp vanilla extract
2/3 c + 2 tbsp all-purpose flour
¼ cup thick preserves, marmalade or jam [I used blackberry preserves.]
Confectioner’s sugar, for dusting, optional

Instructions
Cream butter and sugar together. [Dorie says to use a food processor. I just used my hand mixer.] Add cottage cheese and vanilla and mix some more until velvety and it looks like whipped cream cheese. Add the flour and pulse/mix just until blended.

Wrap dough and refrigerate anywhere from 3 hours to 3 days. [I spread it out in a freezer-sized plastic bag which made it easier to roll out later.] You can also freeze the dough for up to 2 months and defrost it, wrapped, overnight in the refrigerator if you so desire

For baking, preheat oven to 400F and line two baking sheets with parchment/silicone mats.

I suggest you roll the dough out between sheets of wax paper as it is very very sticky! Working with one half at a time, roll the dough out to 1/8 inch in thickness, preferably in a rectangular or square shape. If the dough gets too soft, stick it back in the fridge for a bit. Cut the rolled-out dough into 2-3 inch squares, dab on a tiny bit of jam, fold over, and seal the edges. Line up your little pufflets about 1/2 inch apart on the baking sheets. Poke a hole in the center of each as a steam vent. You can also flash-freeze the pufflets at this point in time and then bake them straight from the freezer at a later date with 2 extra minutes added on.

Bake each sheet for 10-12 minutes. Let cool a bit before eating as the jam inside is hot hot hot!

Perfection.

– Sharlene, MS4 (previously, MS3)

    Cottage Cheese Pufflets
    recipe courtesy of Dorie Greenspan’s BFMHTY *
    1 c unsalted butter, room temperature
    2 T sugar
    1/4 t salt
    8 oz cottage cheese
    1 t vanilla
    1 2/3 c flour
    1/4 c jam or fruit preserves
    powdered sugar for dusting
    1. Blend the butter, sugar and salt in a food processor until creamy. Add the cottage cheese and vanilla. Process another 2 minutes until the mixture is the consistency of whipped cream cheese. Add the flour and pulse until dough forms.
    2. Dump dough out onto a piece of plastic wrap. Shape into a rectangle, wrap and refrigerate at least 3 hours.
    3. Preheat oven to 400.** Roll dough to 1/8 inch thickness. Cut the dough into 2 x 2 inch squares (I used a circle cookie cutter because it was easier). Add a dab of jam to each square, slightly off center. Fold opposite corners together to form a triangle. Seal edges and poke a minute steam hole in the top.
    4. Bake on a parchment lined cookie sheet for 10-12 minutes. Cool on a wire rack and dust with powdered sugar once they’ve cooled a bit.