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Almond Chocolate Cream Tart

11/13/2012

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This weekend, we attended a soup and pie night. I brought two pies, well a pie and a tart. Pretty much every time I bake I look first to Dorie Greenspan's From My Home to Yours, which is perhaps the BEST baking book known to man. This time around, I did just that for a Chocolate Cream Tart. I made two modifications, I added a teaspoon of almond extract after mixing in the butter to the chocolate (it was a little strong, you may want to use 1/2 a teaspoon) and I used the recipe below for the crust, which was adapted from Dorie's Sweet Tart Dough:

1 3/4 cups Nilla cookies crushed (about 50 cookies)
1 stick plus 2 tablespoons butter
3/4 cup crushed almond slices

Combine ingredients in a food processor and press into a buttered tart pan. Freeze for 30 minutes.

Center a rack in the oven and preheat the oven to 375 degrees. Butter the shiny side of a piece of aluminum foil and fit the foil tightly against the crust. Bake the crust 25 minutes, then carefully remove the foil.If the crust has puffed, press it down gently with the back of a spoon.  Bake for another 8 minutes, until it is golden and firm. Transfer the crust to a cooling rack, in its pan, and cool completely.
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Cheesecake Cupcakes w/Chocolate Ganache

10/26/2012

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For my daughter's birthday party, instead of a cake, I made cupcakes. One variety that I did was adapted from Paula Deen's recipe and as anyone knows, if you start out with a Paula recipe you know its going to be good. My recipe doubles hers and adds a bit of extra umph.
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Cupcakes:
4 pkg.      (8 oz. each) PHILADELPHIA Cream Cheese, softened
1/2 cup    sour cream
2 cup        granulated sugar 
2 tsp.        vanilla extract 
4               eggs 
24             vanilla wafers

Chocolate Ganache:
4 Tbsp.       whole milk
3 Tbsp.       unsalted butter
1 1/2 cups  semi-sweet mini chocolate chips     

Heat oven to 350°F.

Lightly grease the top of 2 12-cup muffin pans. Place a paper cupcake liner in each cup. Place a vanilla wafer, flat-side down, in each muffin cup.

Beat cream cheese with a hand-held electric mixer until fluffy adding one package at a time. Add sour cream and beat until well incorporated. Add granulated sugar and vanilly extract, beating well. Add eggs, one at a time, beating well after each addition.

Spoon cream cheese mixture over wafers, filling the cups up to the top. They will get puffy, but shrink up when cooling and the centers will cave in forming a cup. 

Bake for 10 minutes then rotate the pan, then bake for another 10 minutes or until they are no longer jiggly in the center. Let the "cups" cool to room temperature, then, then put the cooling rack right side down on top of them and carefully flip to slide the "cups" out of the pan. Quickly flip the "cups" right side up.

While tarts are cooling, over a double boiler, heat the milk, butter, and chocolate until melted.

When cool, fill each cupcake "cup" with about a tablespoon of chocolate ganache.

If you are making these in advance, store in the fridge.

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The really skeewhampus ones were not filled to the top, so they shrunk in.
Kit's Crafts - Cheesecake Cupcakes with Berries
Here is a berry version.
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Foodies and Crafties Soiree
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