Mini New York Cheesecakes

Okay. I want to make dessert. I want to make a yummy dessert. No, strike that, I want to make a really great, turn someone into putty in your hands, yummy dessert. Wait, but it has to travel well and be easy to make. (Not asking for too much, am I?) The downside? There’s just two of us and how much dessert does anyone really want left over. And throwing away dessert is not an option.

Enter small batch baking and the genius of Christina over at Dessert for Two. She is my go-to site for this sort of thing. These Mini New York Style Cheesecakes were not just good … they were delicious … they were phenomenal. They were so simple to make, they can be thrown together at any short notice.

You know a recipe is successful when someone looks across the table at you, grinning from ear to ear, and the only word that could be mustered is ‘WOW’. And, yes, after that reaction, I will make these for you again and again.

I may experiment a little and instead of the sauce Christina made, cherries, or blueberries, or … well, the possibilities are endless!

This recipe makes 4 mini cheesecakes, using a regular cupcake pan.

• 6 ozs cream cheese, softened
• 1 large egg
• 1/4 C + 2 T sugar
• 1/2 t vanilla
• 1/2 t lemon juice
• 4 Nilla wafers (or other small cookies)

For the sauce:

• ¼ C sour cream
• 2 T brown sugar

Preheat oven to 375.

Add 4 paper cupcake liners to a cupcake/muffin pan.

Drop a cookie in each liner, flat side down.

NOTE: I used a cookie and a half. The Nilla wafer doesn’t quite fill the entire bottom, and I’m a crusty kind of gal (no comments). I also thought that a few smashed graham crackers with butter might work.

In a small bowl, beat together the cream cheese, egg, sugar, vanilla and lemon juice. Beat very well until combined.

NOTE: You are going to look at this batter and think it’s just not going to be enough or too much, but it’s the perfect amount!

Divide the mixture between the cups and bake for 15 minutes.

Let cakes cool completely, then refrigerate at least 4 hours.

NOTE: They’re a bit puffy when they come out, but as they cool they fall a bit.

When ready to serve, stir together the sour cream and brown sugar and pour on top of each cake.

NOTE: I zested a bit of lemon on top of each just to make them look pretty – not that they lasted long enough to be seen as pretty. Also, I removed them from the paper liners before serving. Good thing too! Can’t have anyone sitting at the table LICKING paper cupcake liners!

Moomie’s Buns

What is it about being stuck inside on cold, snowy days that makes you want to bake, and knead, and hibernate, and FEED people? The harder the snow comes down, the more you want to be in the kitchen creating delicious smelling things to fill the home. And nothing fills a home with comforting aromas more than bread.

These are super easy. Next snow storm heads your way, try these!

• 1 C water
• 2 T butter or margarine
• 1 egg
• 3 1/4 C all-purpose, unbleached flour
• 1/4 C sugar
• 1 t salt
• 1 T instant yeast

Preheat oven to 375

Add the yeast and a pinch of sugar to 1/4 cup lukewarm water (100-105 degrees). Let this sit for about 5 minutes until the yeast is dissolved and bubbling.

While you are waiting, melt the butter.

In separate bowl, whisk egg lightly, add remaining 3/4 cup water and the melted butter. When yeast mixture has bloomed add to water mixture and stir. Pour mixture in the bowl of a stand mixer fit with a dough hook.

In a separate bowl, whisk together the flour and sugar. With the stand mixer on the lowest setting, start adding flour/sugar mix slowly until it is all  incorporated. Turn mixer up to setting 2 and let it knead for 4-5 minutes. Do this long enough so the dough looks smooth and is clinging to the dough hook. Add 1 tsp of salt during the last minute of kneading.

Lightly flour a flat surface, remove dough from mixer and lightly knead by hand for a minute of two.

Shape dough into a ball and place in greased bowl in a warm spot, covered for 1 hour.

Shape into 8 buns and place on cookie sheets, cover and let rise again for 30-40 minutes.

Bake for 12-15 minutes until golden. Cool on wire racks.

NOTE: Letting them cool is SERIOUSLY the hardest part!

Cloverleaf Rolls

HAPPY NEW YEAR, EVERYONE!

Ever wake up in the morning and just NEED to bake something? Just.must.have.hands.in.dough. This was me … May have been being home alone on New Year’s Ever, or those I love being so far away, or wanting to take my angst out by beating oops, kneading dough a bit. Whatever it was, these Cloverleaf Rolls from the Williams-Sonoma Baking Book did just the trick. Careful not to overwork the dough or they will be a bit tough.

• 1 C milk
• 2 T unsalted butter
• 1 T sugar
• 2 t instant yeast
• 3/4 t salt
• 2 3/4 C (14 oz) all-purpose flour
• 1 egg, well beaten (for egg wash)

Combine the milk, butter and sugar in a small saucepan. Heat over low just until the butter melts. Set aside and cool to 105-115 F.

Meanwhile, in the bowl of a stand mixer fitted with the dough hook, combine the yeast, salt and flour. Mix briefly to combine. Once the milk mixture cools sufficiently, turn the mixer to low and slowly pour the liquid down the side of the mixing bowl and beat until a rough dough forms. Continue to knead on low speed until the dough is smooth and elastic, about 4-5 minutes. If the dough is too sticky you can add a little bit of flour, and if it seems dry (like mine did) add a bit more milk.

Spray a large bowl with cooking spray. Add the dough, turning to coat, and cover the bowl with plastic wrap. Set in a warm place to rise until doubled, about 1 1/2 hours.

Grease a 12-cup muffin pan. Turn the dough onto a floured work surface and divide it into 12 equal portions. Divide each of those portions into thirds. Roll each of the 3 pieces into small balls (they don’t have to be perfect) and place them in one of the wells of the muffin pan in a triangle shape. Repeat with the other portions of dough. Cover the muffin pan with a kitchen towel and let the rolls rise in a warm place until doubled, about 1 hour.

Meanwhile, preheat oven to 375 F. Brush the tops of the rolls with the egg wash. Bake for about 15 minutes, or until the rolls are puffed and golden and the sides are crisp. Transfer the pan to a wire rack and remove the rolls from the pan immediately. The rolls are best when served warm, but if you make them ahead of time you can re-warm them before you serve – wrap them tightly in aluminum foil and pop in a 350 F oven for about 15 minutes.

NOTE: I sprinkled the tops with caraway seeds and sea salt before baking.