Haven’t been here for awhile! For those of you that don’t know, I used to have a tumblr called ‘Plumbbombtrap’ which I deleted because I lost interest in sims 3 and didn’t post anymore but now I’m back! hopefully I don’t end up deleting like last time xD
*Custom cas thumbnails and does not conflict with other versions
For Kahlua Cheesecake:10 chocolate graham crackers, about 1 ½ cups (130g) cookie crumbs
¼ cup (57g) melted butter
16 ounces (453g) cream cheese,
½ cup (100g)
white granulated sugar
¼ cup (62ml) sour cream
½ cup (113g) mascarpone cheese,
¼ cup (60ml) Kahlua, or strong espresso
1 tablespoon instant coffee
For Coffee Mousse:
1 cup (236ml) heavy cream
4 ounces (113g) mascapone cheese
½ cup (118ml) sweetened condensed milk
¼ cup (45g) chocolate chips, melted
¼ cup (60ml) espresso
2 to 3 tablespoons (45ml) Kahlua
2 teaspoons (6g) unflavored gelatin
For Coffee Whipped Cream:
8 ounces (226g) cream cheese
½ cup (88g) chocolate chips, melted
¼ cup (60ml) Kahlua
pinch of salt
2 cups (473ml) heavy cream
1) Prepare the Kahlua coffee cheesecake layer first. Wrap a 9-inch spring form with foil in preparation for a water-bath. Preheat oven to 325F.
2) Place chocolate graham crackers into a food processor and pulse into fine crumbs. Add the melted butter and pulse again until crumbs are well coated. Transfer the crumbs into spring form pan and press firmly into the bottom of the pan, creating an even and firm crust; set aside.
3) Place the softened cream cheese into a mixer bowl with a flat beater attached. Mix for 5 minutes, until cream cheese is light and creamy. Add the eggs, sugar, sour cream and softened mascaprone; beat again for a few minutes until mixture is smooth. Scrape down sides of mixing bowl periodically to ensure no clumps of cheese remain. Dissolve the instant coffee in the Kahlua liqueur, then pour into the cheesecake batter. Mix for a few more minutes.
4) Pour the cheesecake batter over the prepared chocolate crust. Transfer the cake onto a baking sheet and fill the pan with hot water. Bake in preheated oven for 1 hour and 5 to 15 minutes, just until the top is set. Once cheesecake is baked, remove from oven and allow it to cool for one hour before adding the next mousse layer.
5) Prepare the coffee mousse layer. Pour cold heavy cream into a mixer bowl and whisk until stiff peaks form; set aside. In a separate bowl, cream together the softened mascarpone, sweetened condensed milk and melted chocolate. In a measuring cup, combine the espresso, Kahlua and unflavored gelatin. Heat this mixture in the microwave for about 1 minute, or until the gelatin is completely dissolved; cool for 5 minutes.
6) Pour the gelatin mixture into the creamed mascarpone and stir until combined. Add the whipped cream and fold gently with a spatula until well-combined. Fold as gently as possible to keep the whipped cream airy. Pour the mousse over the cooled cheesecake and set into the refrigerator to set for 30 minutes up to 1 hour. The top of the mousse should start to firm up before adding the last layer.
7) For the coffee-chocolate whipped cream, place softened cream cheese, Kahlua, and a pinch of salt into mixer bowl. Whisk for a few minutes until creamy and smooth. Pour in the cold heavy cream and whisk until a thick and fluffy whipped cream forms.
8) Transfer the whipped cream into a pastry bag; I used tip #4FT - French star tip. Pipe the whipped cream in layers over the mousse. Alternatively, simply spoon the whipped cream onto the cake and smooth the top. Place the cake into the refrigerator and set overnight. To remove the cake from spring form, run a flat spatula along the edges to release the cake. Keep cake refrigerated until ready to serve.
We stayed at the ACME Hotel in downtown Chicago on our trip & West Town Bakery is connected to the lobby, although they have another main location across town. When you stay at the hotel they give you little cards to trade the bakery for breakfast each day but we definitely used ours on french toast cakeballs and coffee instead. We visited the bakery three days during the trip (yes that is a lot of cakeballs) but besides the sweets and caffeine we were also obsessed with the daily changing tip jars. We voted Wednesday, Boba, and Falcon in case you were wondering.
Springtime is officially here and I couldn’t be more excited! Tons of fruits and veggies are in season, bringing tons of new possibilities in the kitchen. Whether you are looking for lighter meals or dishes for Easter entertaining, I have an amazing recipe for you. I was really hopeful about this one when I dumped it in the oven - the flavor profiles are perfect together. But when these asparagus bundles came out of the oven; toasty, perfectly salty and tender, wrapped in delicate puff pastry, I was honestly a little overwhelmed. This is one of my favorite things I’ve ever made or blogged. They are unbelievably easy to make, take minimal time to bake up, and are delicious.
I love asparagus. They are delicious on their own, or roasted with some olive oil, salt, pepper, parmesan, and lemon. But what about wrapping a few tender stalks in salty prosciutto, add a few shavings of nutty Parmesan cheese, and tuck it into a flaky blanket of puff pastry? It’s basically heaven. They are portable, don’t fall apart when eaten, and are gorgeous for entertaining. They’d be perfect for a spring or Easter potluck, and are pretty easy on the wallet if you find well-priced prosciutto, pancetta, or even ham. I’m going to apologize ahead of time for the sheer volume of photos in this post - I couldn’t get enough of how gorgeous they turned out! :) Let’s get cookin!
What You Need: (Yields 6 Bundles)
- 1 bunch of asparagus - I like the Organic Trimmed Asparagus packs at TJ’s - They are the perfect size stalk that can cook thru in the oven by the time the puff pastry bakes. One package was perfect for 6 bundles of 3 stalks each.
- 1 sheet of puff pastry - Pepperidge Farm Puff Pastry Sheets come in a box of 2 sheets.
- Prosciutto, pancetta, or even ham (1 slice per bundle) TJ’s has great prosciutto - well priced and delicious
- Parmesan - you can opt for shredded or a nice wedge of Parmesan Reggiano, whichever is more readily available. Bel Gioioso is absolutely delicious. Meaning I ate shavings right off the block as I waited for the bundles to bake.
- Olive oil, salt, pepper
- An egg for egg wash
- Preheat your oven to 425F.
- Wash and dry your asparagus. Remove the woody ends. Yes, I trim them even though TJ’s claims to have trimmed the ends!
- Line a sheet pan with parchment paper.
- On a lightly floured surface, unfold one sheet of puff pastry. Use a paring knife to divide the puff pastry into even squares.
- Toss the asparagus in a bit of olive oil and season them in salt and pepper. I had forgotten to do this until after they were wrapped up, so you’ll see me season them later and that’s alright as well.
- If you’ve bought a wedge of Parmesan, shave off a few pieces.
- To make a bundle, place a square of puff pastry onto the lined sheet pan, with a corner pointing upwards, so it’s laying like a diamond. Take about 3 stalks of asparagus and wrap them rather tightly in a piece of prosciutto. Before letting the end of the prosciutto overlap itself, place a few shavings of Parmesan inside. Or, sprinkle some shredded Parmesan and close up the prosciutto. Place the prosciutto wrapped asparagus onto the square of puff pastry, with the tips of the asparagus pointing upwards with the top corner of the puff pastry. Wrap the puff pastry around the asparagus and lightly press it shut.
- Lightly beat an egg and brush the puff pastry with the egg wash.
- If you didn’t toss the asparagus in olive oil before, you can brush them with olive oil and season them now.
- Bake them in the oven until the puff pastry is golden and puffed, about 12-14 minutes. The asparagus should be tender and the puff pastry should be nice and toasty. Serve them immediately.
The puff pastry turns out buttery and perfectly flakey, holding together the bright asparagus and crisped up prosciutto. The nuttiness of the Parmesan is the perfect complement to it all. These are just so yummy!
Think about how gorgeous they’d look on a buffet line or at brunch.
I am soo happy with how these turned out - definitely making them for the next potluck I attend! Thank you so much for reading! If you’ve tried any of my recipes, please feel free to shoot me a message, or take a pic and share :) Tag me @bac_blog, @stephaniejung, or #brokeandcooking! :) <3
From this month’s issue of FamilyFun: For a Halloween week dinner, serve tomato soup topped by a fangtastic homemade cheese cracker.
Dracula’s Delight Soup
4 tablespoons butter, cubed
8 ounces shredded sharp cheddar
1 cup flour
¾ teaspoon salt
2 tablespoons cold water
Black olive slices
3 cans tomato soup
Red bell pepper slices
1. Preheat the oven to 350 degrees. In a food processor, combine butter, cheddar, flour, and salt. Pulse until the mixture looks like coarse sand, about 1 minute.
2. One at a time, add 2 tablespoons cold water, pulsing until the dough clumps together, about 30 seconds. Remove it from the processor, wrap it in plastic, and refrigerate it for 20 minutes.
3. Roll out the dough onto parchment paper. With a knife, trace an overturned soup bowl to cut 6 circles (the dough will shrink to fit as it cooks). Cut a mouth, then add fangs and a triangular widow’s peak. Cut eye holes (the bottom of a small pastry tip works well).
4. Place the faces on a parchment paper-lined cookie sheet. Insert black olive slices for the eyes. Bake them 15 to 18 minutes, until crispy and golden.
5. Meanwhile, heat 3 cans of tomato soup. Pour it into bowls and top each with a face. If desired, add slices of red bell pepper for eyebrows. Serve the soup immediately. Makes 6 servings.