Days 20 and 21
Day 20: A hobby
Day 21: A recipe
...how intertwined they are. :) I love when memes do this!
Day 20: Spare time and such
A hobby. What I do when I have nothing else to do. When I'm out of class, out of work, and done with homework. I...
...sleep ♥
...read
...bake
...write (poetry, fanfic, original fic, songs)
...shop
...daydream
...run
...cook
...work more! =)
Yes, I'm a rather boring person. I wish I could put something like "catching criminal masterminds," "seducing," "curing all ills," "becoming a ninja" ...but I'm too ordinary. (or am I?)
Day 21: A recipe
Mind you, I haven't actually made this yet. It takes Kahlúa, which, being under 21, I can't buy or consume. Legally. However, I've bookmarked this already, and damn if I won't be making it as soon as possible. :) If any of you, however, are able to and have the inclination to... *cough* It looks absolutely decadent, and I think I just had a food-gasm (again) from reading the recipe (again).
Cappuccino Fudge Cheesecake
Crust
1 9-ounce box chocolate wafer cookies or 9 ounces of homemade chocolate wafers
6 ounces bittersweet or semisweet chocolate, coarsely chopped
1/2 cup (packed) dark brown sugar
1/8 teaspoon ground nutmeg
7 tablespoons hot melted unsalted butter
Ganache
1 1/2 cups heavy or whipping cream
20 ounces bittersweet or semisweet chocolate, chopped
1/4 cup Kahlúa or other coffee-flavored liqueur
Filling
3 8-ounce packages cream cheese, room temperature
1 cup sugar
1 1/2 tablespoons all purpose flour
1 1/2 tablespoons dark rum
1 1/2 tablespoons instant espresso powder or coffee crystals
1 1/2 tablespoons ground whole espresso coffee beans (medium-coarse grind) (I skipped this, increased the espresso powder instead)
2 teaspoons vanilla extract
1 1/2 teaspoons mild-flavored (light) molasses
3 large eggs
Topping
1 1/2 cups sour cream
1/3 cup sugar
2 teaspoons vanilla extract
A handful of chocolate covered espresso beans (optional)
Make crust: Finely grind cookies, chopped chocolate, brown sugar, and nutmeg in processor. Add butter and process until crumbs begin to stick together, scraping down bowl occasionally, about 1 minute. Transfer crumbs to 9-inch-diameter springform pan with 3-inch-high sides. Wrap plastic wrap around fingers and press crumb mixture firmly up sides to within 1/2 inch of top edge, then over bottom of pan.
Make ganache: Bring cream to simmer in large saucepan. Remove from heat; add chocolate and Kahlúa. Whisk until chocolate is melted and ganache is smooth. Pour 2 cups ganache over bottom of crust. Freeze until ganache layer is firm, about 30 minutes. Reserve remaining ganache; cover and let stand at room temperature to use later for decorating.
Make filling: Position rack in middle of oven and preheat to 350°F. Using electric mixer, beat cream cheese and sugar in large bowl until blended. Scrape down bowl, making sure you get to the bottom, where little pockets of unmixed cream cheese love to hid. Beat in flour. Stir rum, espresso powder, ground coffee, vanilla, and molasses in small bowl until instant coffee dissolves; beat into cream cheese mixture. Beat in eggs one at a time, scraping down sides of bowl between each addition.
Pour filling over cold ganache in crust - it will go nearly all of the way to the top, don’t panic. Place cheesecake on rimmed baking sheet. Bake until top is brown, puffed and cracked at edges, and the center two inches moves only slightly when pan is gently shaken, about one hour. Transfer cheesecake to rack. Cool 15 minutes while preparing topping (top of cheesecake will fall slightly, making room for topping). Maintain oven temperature.
Make topping: Whisk sour cream, sugar, and vanilla in medium bowl to blend. Pour topping over hot cheesecake, spreading to cover filling completely. Bake until topping is set, about 10 to 15 minutes. Transfer cheesecake to rack. Refrigerate hot cheesecake on rack until cool, about three hours.
Run small sharp knife between crust and pan sides to loosen cake; release pan sides. Transfer cheesecake to platter. Spoon reserved ganache into pastry bag fitted with small star tip. If you’d like to make an approximation (perhaps less rushed?) of the above decoration, pipe 6 diagonal lines atop cheesecake, spacing 1 inch apart. Repeat in opposite direction, making lattice. Pipe rosettes (or, uh, stars if you realize you do not have the energy nor inclination to practice rosette piping at that hour) of ganache around top edge of cake. Otherwise, have fun decorating freely. Espress(o) - ow - yourself!
Garnish with chocolate-covered espresso beans, if desired. Chill until lattice is firm, at least 6 hours.
Do ahead: Cake is best made a day ahead, so the flavors have time to settle. The cake also takes enough time to make that it’s best not to rush through it the day you want to serve it. It can be made up to four days ahead. Wrap loosely in foil, forming dome over lattice; keep chilled.
Originally: Cappuccino Fudge Cheesecake at Smitten Kitchen.com! (love this site!)
30 Days Meme:
day 01 → your favourite song
day 02 → your favourite movie
day 03 → your favourite television program
day 04 → your favourite book
day 05 → your favourite quote
day 06 → whatever tickles your fancy
day 07 → a photo that makes you happy
day 08 → a photo that makes you angry/sad
day 09 → a photo you took
day 10 → a photo of you taken over ten years ago replaced: a photo of me last year
day 11 → a photo of you taken recently
day 12 → whatever tickles your fancy
day 13 → a fictional book
day 14 → a non-fictional book
day 15 → a fanfic
day 16 → a song that makes you cry (or nearly)
day 17 → an art piece (painting, drawing, sculpture, etc.)
day 18 → whatever tickles your fancy
day 19 → a talent of yours
day 20 → a hobby of yours
day 21 → a recipe
day 22 → a website
day 23 → a YouTube video
day 24 → whatever tickles your fancy
day 25 → your day, in great detail
day 26 → your week, in great detail
day 27 → this month, in great detail
day 28 → this year, in great detail
day 29 → hopes, dreams and plans for the next 365 days
day 30 → whatever tickles your fancy
Day 21: A recipe
...how intertwined they are. :) I love when memes do this!
Day 20: Spare time and such
A hobby. What I do when I have nothing else to do. When I'm out of class, out of work, and done with homework. I...
...sleep ♥
...read
...bake
...write (poetry, fanfic, original fic, songs)
...shop
...daydream
...run
...cook
...work more! =)
Yes, I'm a rather boring person. I wish I could put something like "catching criminal masterminds," "seducing," "curing all ills," "becoming a ninja" ...but I'm too ordinary. (or am I?)
Day 21: A recipe
Mind you, I haven't actually made this yet. It takes Kahlúa, which, being under 21, I can't buy or consume. Legally. However, I've bookmarked this already, and damn if I won't be making it as soon as possible. :) If any of you, however, are able to and have the inclination to... *cough* It looks absolutely decadent, and I think I just had a food-gasm (again) from reading the recipe (again).
Cappuccino Fudge Cheesecake
Crust
1 9-ounce box chocolate wafer cookies or 9 ounces of homemade chocolate wafers
6 ounces bittersweet or semisweet chocolate, coarsely chopped
1/2 cup (packed) dark brown sugar
1/8 teaspoon ground nutmeg
7 tablespoons hot melted unsalted butter
Ganache
1 1/2 cups heavy or whipping cream
20 ounces bittersweet or semisweet chocolate, chopped
1/4 cup Kahlúa or other coffee-flavored liqueur
Filling
3 8-ounce packages cream cheese, room temperature
1 cup sugar
1 1/2 tablespoons all purpose flour
1 1/2 tablespoons dark rum
1 1/2 tablespoons instant espresso powder or coffee crystals
1 1/2 tablespoons ground whole espresso coffee beans (medium-coarse grind) (I skipped this, increased the espresso powder instead)
2 teaspoons vanilla extract
1 1/2 teaspoons mild-flavored (light) molasses
3 large eggs
Topping
1 1/2 cups sour cream
1/3 cup sugar
2 teaspoons vanilla extract
A handful of chocolate covered espresso beans (optional)
Make crust: Finely grind cookies, chopped chocolate, brown sugar, and nutmeg in processor. Add butter and process until crumbs begin to stick together, scraping down bowl occasionally, about 1 minute. Transfer crumbs to 9-inch-diameter springform pan with 3-inch-high sides. Wrap plastic wrap around fingers and press crumb mixture firmly up sides to within 1/2 inch of top edge, then over bottom of pan.
Make ganache: Bring cream to simmer in large saucepan. Remove from heat; add chocolate and Kahlúa. Whisk until chocolate is melted and ganache is smooth. Pour 2 cups ganache over bottom of crust. Freeze until ganache layer is firm, about 30 minutes. Reserve remaining ganache; cover and let stand at room temperature to use later for decorating.
Make filling: Position rack in middle of oven and preheat to 350°F. Using electric mixer, beat cream cheese and sugar in large bowl until blended. Scrape down bowl, making sure you get to the bottom, where little pockets of unmixed cream cheese love to hid. Beat in flour. Stir rum, espresso powder, ground coffee, vanilla, and molasses in small bowl until instant coffee dissolves; beat into cream cheese mixture. Beat in eggs one at a time, scraping down sides of bowl between each addition.
Pour filling over cold ganache in crust - it will go nearly all of the way to the top, don’t panic. Place cheesecake on rimmed baking sheet. Bake until top is brown, puffed and cracked at edges, and the center two inches moves only slightly when pan is gently shaken, about one hour. Transfer cheesecake to rack. Cool 15 minutes while preparing topping (top of cheesecake will fall slightly, making room for topping). Maintain oven temperature.
Make topping: Whisk sour cream, sugar, and vanilla in medium bowl to blend. Pour topping over hot cheesecake, spreading to cover filling completely. Bake until topping is set, about 10 to 15 minutes. Transfer cheesecake to rack. Refrigerate hot cheesecake on rack until cool, about three hours.
Run small sharp knife between crust and pan sides to loosen cake; release pan sides. Transfer cheesecake to platter. Spoon reserved ganache into pastry bag fitted with small star tip. If you’d like to make an approximation (perhaps less rushed?) of the above decoration, pipe 6 diagonal lines atop cheesecake, spacing 1 inch apart. Repeat in opposite direction, making lattice. Pipe rosettes (or, uh, stars if you realize you do not have the energy nor inclination to practice rosette piping at that hour) of ganache around top edge of cake. Otherwise, have fun decorating freely. Espress(o) - ow - yourself!
Garnish with chocolate-covered espresso beans, if desired. Chill until lattice is firm, at least 6 hours.
Do ahead: Cake is best made a day ahead, so the flavors have time to settle. The cake also takes enough time to make that it’s best not to rush through it the day you want to serve it. It can be made up to four days ahead. Wrap loosely in foil, forming dome over lattice; keep chilled.
Originally: Cappuccino Fudge Cheesecake at Smitten Kitchen.com! (love this site!)
30 Days Meme:
day 01 → your favourite song
day 02 → your favourite movie
day 03 → your favourite television program
day 04 → your favourite book
day 05 → your favourite quote
day 06 → whatever tickles your fancy
day 07 → a photo that makes you happy
day 08 → a photo that makes you angry/sad
day 09 → a photo you took
day 10 → a photo of you taken over ten years ago replaced: a photo of me last year
day 11 → a photo of you taken recently
day 12 → whatever tickles your fancy
day 13 → a fictional book
day 14 → a non-fictional book
day 15 → a fanfic
day 16 → a song that makes you cry (or nearly)
day 17 → an art piece (painting, drawing, sculpture, etc.)
day 18 → whatever tickles your fancy
day 19 → a talent of yours
day 20 → a hobby of yours
day 21 → a recipe
day 22 → a website
day 23 → a YouTube video
day 24 → whatever tickles your fancy
day 25 → your day, in great detail
day 26 → your week, in great detail
day 27 → this month, in great detail
day 28 → this year, in great detail
day 29 → hopes, dreams and plans for the next 365 days
day 30 → whatever tickles your fancy