Citrus Cheesecake

Citrus Cheesecake

375g cream cheese
1/2 cup sugar
2 tbsp flour
1 tsp grated orange zest
1 1/2 tsp grated lemon zest
2 eggs
85 mL whipping cream

Crust
1/2 cup self-raising flour
1 cup regular flour
1/4 cup sugar
1 1/2 tsp lemon zest
2/3 cup butter
1 egg

1. For the crust mix together the flours, sugar, butter and zest in the food processor for 30 seconds.

2. Add the egg and process until the dough comes together. Wrap the ball of dough and chill for 20 minutes in the fridge.

3. Once the dough has chilled roll it out between two sheets of parchment paper until it is big enough to cover the bottom of your spring form pan and up the sides. Trim the edges and cover the dough with parchment paper and weigh down the dough with a couple cups of rice. Bake for 10 minutes at 415 with the rice on top, smooth down the dough with the back of a spoon and then bake for another 5 minutes without anything on top. Let cool.

4. For the filling beat the cream cheese, sugar, flour, and zest until smooth. Add the eggs one at a time then the cream.

5. Pour the filling over the crust and bake for 50-60 minutes. Let cool, then store in the fridge. Top with whipping cream and candied zest if you like!

Challah

Challah

4 cup flour
4 1/2 tsp quick dry yeast
1/4 cup sugar
1 cup warm water
2 tsp salt
1/2 cup oil
3 eggs

30-35 minutes @ 375

1. Mix the yeast with 2 tsp of the sugar and 1/2 cup of warm water and let activate for about 30 minutes.

2. Once the yeast has activated mix it with 2 cups of the flour, the rest of the sugar, the salt, the rest of the water, 2 eggs and the oil.

3. Gradually knead in the rest of the flour 1/2 cup at a time. Knead it for about 8 minutes and then let the dough ride in a oiled bowl (covered with a damp cloth) for 30-45 minutes until it has doubled in size.

4. Punch down the dough and knead it for a bit more. Shape the dough into a braid and let it double in size on a lined baking sheet covered in plastic wrap (20-30 minutes).

5. Mix together the last egg and 1 tbsp of water and brush over the dough. Bake for 30-35 minutes, until golden brown and sounds hollow when tapped.

-thanks to Britt for the recipe-

Mexican Lasagna

Mexican Lasagna

1 bag (~290g) baby spinach
1/4 onion
2 jalapenos (without seeds)
12 small tortillas (number depends on the size of your pan)
2 cans pinto beans (400mL, rinsed and drained)
2 cup salsa
2 1/2 cup grated monterey jack cheese
salt & pepper

40 minutes @ 425

1. Finely chop the jalapenos and onion and mix with the medium/finely chopped spinach. Add salt and pepper to taste.

2. Lay down half of the tortillas on the bottom of your pan so that it is completely covered.

3. Layer half of the beans on top of the tortillas and then half of the salsa on top of the beans.

4. Spread half of the spinach over the bean/salsa mixture and then cover with half of the grated cheese.

5. Repeat the layers and cover the pan with aluminum foil. Bake at 425 for 25 minutes covered with foil and then 15 with the foil off.

 

Peanut Butter and Jam Cupcakes

Peanut Butter and Jam Cupcakes

4 tbsp butter
1/2 cup peanut butter
1 cup brown sugar
2 eggs
1 tsp vanilla
1 2/3 cup flour
2 tsp baking powder
1/3 cup (just over) milk
jam

Peanut Butter Frosting
1/2 cup butter
1 cup peanut butter
3 tbsp milk
2 cup icing sugar

1. Cream the butter, peanut butter and brown sugar together for a couple of minutes.

2. Mix in the eggs and vanilla.

3. Fold in the dry ingredients (flour and baking powder) alternately with the milk.

4. Half fill the muffin tins with batter and put 1/2 tsp of jam in the centre. Fill the rest of the cup with batter so that the jam isn't showing.

5. Bake for 25 minutes at 350. Should make 12 cupcakes.

6. For the frosting you need to whip together the peanut butter and butter then alternate adding in the milk and the icing sugar.

7. Top the cupcakes with the frosting and devour.

-cupcake recipe from 1001 Cupcakes, frosting recipe from Cupcake Tuesday-
-thanks to Stacy for the homemade raspberry jam-
-thanks to Meghan for the idea for the peanut butter frosting, check out her blog: http://cupcakecrusade.tumblr.com/page/1 -

Key Lime Tarts

Key Lime Tarts

1/2 cup key lime juice
1 can (300mL) sweetened condensed milk
5 egg yolks
tart shells

10 minutes @ 350

1. Juice key limes until you have 1/2 cup of juice. Separate the eggs and keep the yolks.

2. Mix together the egg yolks, sweetened condensed milk and the lime juice.

3. Partially bake the tart shells at 350 for 10 minutes. Once the shells have cooled a bit fill them with the lime mixture. Makes over 12 tarts.

4. Bake the tarts for 10 minutes and let cool before topping with some whipping cream.

Apple Pecan Cake

Apple Pecan Cake

1 1/2 cup oil
1 1/2 cup sugar
1/2 cup brown sugar
3 eggs
3 cup flour
1 tsp baking soda
1/2 tsp salt
2 tsp cinnamon
1/2 tsp nutmeg
2 tsp vanilla
1 cup pecans
3 1/2 cup granny smith apples (peeled and diced coarsely)

1 hour 45 minutes @ 325

Caramel Sauce
1/2 cup butter
1/2 cup brown sugar
1/2 cup sugar
1/2 cup whipping cream
1/2 tsp vanilla

1. Mix together the oil and sugars.

2. Add in the eggs one at a time.

3. Add the flour, baking soda, salt, cinnamon and nutmeg.

4. Fold in the vanilla, nuts and apples.

5. Fill an angel food pan with the mixture and bake for an hour and 45 minutes at 325.

6. For the caramel sauce you need to cook all of the ingredients in a pan until warm and dissolved. Serve over the cake.

 -thanks to Karen for the recipe-