As promised (wow, I do a lot of promising now don’t I?) here are the recipes!
RED VELVET CHEESECAKE CUPCAKES (modified from the recipe I found from the Recipe Girl!)
17 regular-sized oreo cookies, crushed finely (we used cheapy oreo wannabes!)
¼ cup butter, melted
1 Tbs granulated sugar
Three 8-ounce packages cream cheese, softened (I’m pretty sure we misread the directions and only used about 11-ounces. Hahaha.)
1½ cups granulated sugar
4 large eggs, lightly beaten
3 Tbs unsweetened cocoa
1 cup sour cream
½ cup buttermilk
2 tsp vanilla extract
1 tsp distilled white vinegar
Two 1-ounce bottles red food coloring (we used half of 1 bottle… like I said, expensiveeeee!)
One 3-ounce package cream cheese, softened
¼ cup butter, softened
2 cups powdered sugar, sifted
1 tsp vanilla extract
fresh mint sprigs, for garnish (omitted!)
heavy duty foil
1. Prepare crust: Stir together oreo crumbs, melted butter, and 1 Tbsp. granulated sugar; press mixture into bottom of 9-inch springform pan (we pressed the crust individually into the cupcake liners!)
2. Preheat oven to 325°F. Prepare water bath: Fill large roasting pan (big enough for springform pan to fit into) with about 1 inch of water. Place in oven and allow to preheat along with the oven.
3. Prepare filling: Beat cream cheese and sugar at medium-low speed with an electric mixer for 1 minute. Add eggs and remaining cheesecake ingredients, mixing on low speed just until fully combined. Pour batter into prepared crust.
4. Take out two sheets of heavy duty foil and layer them on top of one another. Place springform pan on top of the foil and wrap the foil gently around the pan and up the sides. Make sure that there are no tears or holes and that the foil comes all the way up around all sides of the cake. Carefully place the foil-protected pan into the water bath in the preheated oven.
5. Bake for 10 minutes; reduce heat to 300°F. Bake for an additional 75 minutes or until the center is firm. Turn oven off. Let cheesecake stand in oven for 30 minutes. Remove cheesecake from oven. Carefully remove cheesecake from water bath and place on wire rack. Run a thin knife around the outer edge of the cheesecake. Cool on rack for a couple of hours, until the cheesecake becomes close to room temperature. Cover and chill for at least 8 hours (or overnight). Remove sides of springform pan. (No overnight waiting… too impatient for that!)
6. Prepare frosting: Beat cream cheese and butter at medium speed with an electric mixer until smooth. Gradually add powdered sugar and vanilla, beating until smooth. Spread evenly on top of cheesecake. Garnish, if desired.
Yaaaaaaaaay! Kudos Recipe Girl for the fabulousness!
CANNOLIS (adapted from Allrecipes.com)
- 3 cups all-purpose flour
- 1/4 cup white sugar
- 1/4 teaspoon ground cinnamon
- 3 tablespoons shortening (I just couldn’t force myself to buy shortening so I used butter instead)
- 1 egg
- 1 egg yolk
- 1/2 cup sweet Marsala wine
- 1 tablespoon distilled white vinegar
- 2 tablespoons water
- 1 egg white
- 1 quart oil for frying, or as needed
- 1 (32 ounce) container ricotta cheese
- 1/2 cup confectioners’ sugar
- 1 cup chopped candied citron (everyone now knows how I feel about said citron…)
- 4 ounces semisweet chocolate, chopped (optional) (ESSENTIAL!)
- In a medium bowl, mix together the flour, sugar and cinnamon. Cut in the shortening until it is in pieces no larger than peas. Make a well in the center, and pour in the egg, egg yolk, Marsala wine, vinegar and water. Mix with a fork until the dough becomes stiff, then finish it by hand, kneading on a clean surface. Add a bit more water if needed to incorporate all of the dry ingredients. Knead for about 10 minutes, then cover and refrigerate for 1 to 2 hours.
- Divide the cannoli dough into thirds, and flatten each one just enough to get through the pasta machine. Roll the dough through successively thinner settings until you have reached the thinnest setting. Dust lightly with flour if necessary. Place the sheet of dough on a lightly floured surface. Using a form or large glass or bowl, cut out 4 to 5 inch circles. Dust the circles with a light coating of flour. This will help you later in removing the shells from the tubes. Roll dough around cannoli tubes, sealing the edge with a bit of egg white.
- Heat the oil to 375 degrees F (190 degrees C) in a deep-fryer or deep heavy skillet. Fry shells on the tubes a few at a time for 2 to 3 minutes, until golden. Use tongs to turn as needed. Carefully remove using the tongs, and place on a cooling rack set over paper towels. Cool just long enough that you can handle the tubes, then carefully twist the tube to remove the shell. Using a tea towel may help you get a better grip. Wash or wipe off the tubes, and use them for more shells. Cooled shells can be placed in an airtight container and kept for up to 2 months. You should only fill them immediately or up to 1 hours before serving.
- To make the filling, stir together the ricotta cheese and confectioners’ sugar using a spoon. Fold in the chopped citron and chocolate. Use a pastry bag to pipe into shells, filling from the center to one end, then doing the same from the other side. Dust with additional confectioners’ sugar and grated chocolate for garnish when serving.
So simple and so delicious….. cheers!