Thursday, December 30, 2010

Deviled Eggs

The first time I had deviled eggs were at this year Thanksgiving's gathering. My friend made some and they were delicious. Here's a recipe with a lovely blend of sweet and spicy. They are easy to make and wont take too much of your time in the kitchen. Hubby prefer the ones with the sweet pickle relish which adds a bit of sweet crunch and I had to agree.  I do not have the deviled eggs tray so I just served them on my grape plate. :))

6 hard-cooked eggs, peeled and cut lengthwise
3 tbsp Light Mayonnaise or Salad Dressing
1½ tbsp finely chopped onion 
2 tbsp sweet pickle relish
1 tbsp prepared horseradish  
1 tsp Dijon mustard
1/8 tsp salt
¼ tsp ground black pepper
Paprika for garnish

Remove the egg yolks to a small bowl and mash with a fork. Add the mayonnaise, onion, relish, horseradish, Dijon mustard, salt and pepper and mix thoroughly. Fill the empty egg white shells with the mixture and sprinkle lightly with paprika.
Cover lightly with plastic wrap and refrigerate for up to one day before serving.

Thursday, December 02, 2010

Individual Orange and Chocolate Cheesecakes

After watching Giada's video on Food Network, I just had to try these individual orange and chocolate cheesecake. My first try-out, I followed the exact recipe. They turned out great but I just think there was a little too much butter for the crust. Then this is my second time. They are still delicious even after I made some changes. I used ginger snap cookies instead of the chocolate wafers and put little chocolate chips cookies in the middle of the cheesecake. So it will still be called individual orange and chocolate cheesecake. hehe..  :)

In her video, she used the mini muffin tin. I used my silicone standard muffin pan. I wished I have my mini muffin tins here but they are still in Singapore. After the cheesecake is cooled, I had no problem when removing the cheesecake from the pan. I think maybe the secret to getting these out with a "pop" is using a silicone (mini) muffin pan. hehe.. 

These little cheesecake is super easy to make and I'm sure it will be a hit at any party. :))

Individual Orange and Chocolate Cheesecake, 
adapted from Giada De Laurentiis's recipe at Food Network
6 rounds ginger snap cookies, finely crushed to about 1/3 cup
1 tbsp butter, melted
1/4 cup ricotta cheese
2 ounces cream cheese
1/4 cup sugar plus 1 tbsp sugar
1 orange, zested
1 egg
some chocolate chips
hot water

Preheat oven at 350 degrees F. Lightly spray the muffin tin with Baking Joy.

Combine the crushed cookies and melted butter. Place a tightly packed teaspoon of the mixture into each muffin cup. Press down firmly using the back of a shooter glass. Bake for 4 minutes. Remove and let it cool.

In a food processor, combine the ricotta cheese, cream cheese, sugar, half of the orange zest, and the egg. Blend until smooth. Fill some chocolate chips in the middle of the crust. Then fill the cups with cheesecake mixture. Place the muffin tin in a baking dish and pour enough hot water in the baking dish. Bake for 30 minutes. 

Transfer the muffin tin to a wire rack and let cool for 30 minutes. Refrigerate for 15-20 minutes use a small knife to gently pop the cheesecakes out of the cups. Combine the rest of the orange zest and 1 tbsp of sugar and use the mixture for the topping. 

  • Water-bath is a must when baking. This will ensure that the cheesecake bake all the way and don't turn out mushy.
Related Posts Plugin for WordPress, Blogger...