Cookies and Cream Cheesecake "Cupcakes"... #7 in a series of desserts.

Cookies and Cream Cheesecake "Cupcakes" ...When I first saw these Oreo cheesecake bites, I thought they were really neat... bookmarked them immediately, just to make them for special occasions. I loved the idea of not making a crust, making individual small pieces, and not using a fork or spoon to eat them. These cheesecake "cupcakes" are pretty easy to make... a simple mix of cheesecake batter that is poured over a sandwich cookie, and baked at a low temperature to allow for a creamy cheesecake. So here is #7 in a series of desserts. Hope you enjoy...

Note: The bottom chocolate sandwich cookie does soften a bit and isn't as crispy... at least that's what I noticed with mine.

Tip: To make them even more decadent opt for frosting them with a chocolate ganache or whipped chocolate frosting. Or simply make a chocolate cheesecake batter...

You will need: adapted from Handle the Heat and originally from Martha Stewart Cupcakes

42 cream-filled sandwich cookies, 30 left whole, and 12 coarsely chopped*

2 pounds [4( 8oz packs)] cream cheese, room temperature

1 cup sugar

1-2 tsps vanilla extract

1-2 tsps grated orange/lemon zest, optional

4 large eggs, room temperature, lightly beaten

1 cup sour cream

Pinch of salt

* you can use Oreos or any other brand you like.

Directions:

1. Preheat oven to 275 degrees F... and line standard muffin tins with paper liners.

2. Place 1 whole cookie in the bottom of each liner. Set aside.

3. Using an electric mixer beat cream cheese on medium speed... until smooth of any lumps... and fluffy. You will need to scrape down the sides of bowl as needed.

4. Add sugar gradually and continue to beat until combined. Beat in the vanilla and orange/lemon zest, if using.

5. Add beaten eggs, slowly and beat until combined... don't over beat. Scrape down the sides of the bowl as needed.

6. Add sour cream and salt. Beat on low just until combined.

7. Stir in the chopped cookies by hand.

8. Divide the batter evenly among cookie-lined cups. You will fill them almost to the top.

9. Bake until filling is set, about 22 minutes.... this may take a bit longer depending on your oven and how much you filled them. You may need to rotate pans halfway through baking. Transfer to wire racks to cool completely.

10. Refrigerate at least 4 hours (best overnight). Remove from tins just before serving.

Homemade Sour Cream/Creme Fraiche...using Kefir Grains

Homemade Sour Cream/Creme Fraiche...using Kefir Grains. I made this recipe during the summer months, and have just been able to post it. This summer has been quite busy... so even though I've managed to post recipes... a few of them have been postponed a bit. This is one of them...

I've been using my kefir grains a lot lately...just love the taste of homemade kefir. We'll drink the kefir plain most days... but I also love using the kefir in recipes that call for buttermilk. Since I had finished my milk for making kefir, I needed to sort of store my grains until next time. And just when I was about to put them in the freezer, I remembered that I had some whipping cream in the fridge. I had originally bought it to make something else and never got the chance to use it. But then an idea crossed my mind, why not place the kefir grains in the cream...and experiment:)? What could possibly hurt... I should be able to make some sour cream/creme fraiche, no? The thought to add the kefir grains in the cream actually seemed like a very doable idea to me....

I've made creme fraiche before, and since kefir grains have quite a bit of beneficial bacteria, I knew it would probably work very well. So I ended up making sour cream/creme fraiche... It was super easy to do and the result was oh-so-delicious!

In case you have some kefir grains, and have never tried making homemade sour cream/creme fraiche, then you might want to give this a try. Hope you enjoy...

Note: If interested in making regular Kefir... see my Homemade Kefir

Another idea I thought to share....in case you you don't have heavy cream or want to make a lighter version:

• You can make a thick yoghurt(which can be used as sour cream) by simply draining the kefir. Just make the Homemade Kefir and leave it on the counter for 18 hours or until thickened...then refrigerate for another day until the kefir has thickened a bit more...to an almost yoghurt consistency. Place a clean, thin dish towel in a bowl ( or a couple of coffee filters, or 2 cheese cloths) and pour the kefir on top and allow it to drain naturally... don't press it down. Allow to drain in the fridge for 24 hours ...or until thickened. You'll have quite a bit of whey accumulating, but the drained kefir will be lighter(in calories) than when using heavy cream....and it tastes just as good.
• You can see how to drain yoghurt (except you'll be draining the kefir)... HERE.
• Below is a picture of the drained kefir.

You will need:

1 TBS kefir grains

1 cup heavy cream

Directions:

1. In a glass jar/container add kefir grains.

2. Pour heavy cream over kefir grains and place lid on top.

3. Let sit at room temperature for 12-18 hours...or until thickened. Remove grains...the grains will have floated to the top... you can just scoop them out when the sour cream has thickened.

4. Refrigerate. It will thicken in the fridge even more.

Fresh Strawberry Gelato...Egg-free

Strawberry Gelato...Egg-free. Because of all the rain we've been having this year, my strawberry patch has done quite well. And even though my strawberries ripened later than normal, I was thrilled to finally harvest a couple of bowlfuls this past week. I was really surprised to get so much, as the previous years weren't so bountiful. Granted the strawberries have multiplied and have practically taken over my garden:). I always seem to struggle with the thought of cooking any garden-fresh fruit or vegetable if I don't have to.

We love to eat the strawberries and savor the taste without adding or taking away from their natural goodness. But I really wanted to make something special with a few of them...I figured I had some to spare. I thought about making a fresh berry tart, or a cheesecake, or a sweet bread...but I finally decided to make a gelato. I had come across a rather intriguing recipe that used no eggs and I really wanted to try it. The recipe used cornstarch to thicken the gelato base, and I was really curious how that would play out in the final recipe. Would it make it creamy?...

I really wanted the gelato to be creamy and definitely not icy. I've made plenty of ice creams that do not use an egg custard base...and most of them come out icy. This was different...creamy and oh-so delicious! LOVED it!

The only issue I have with this recipe, is that it doesn't make enough:)...had to make another batch (using cherries instead and some shaved chocolate). I am thinking this recipe can be made with other types of fruits...definitely worth trying, as I loved how creamy and easy this was to make. Hope you enjoy...

Note: While this recipe uses cornstarch as a thickener, I am thinking it can probably be replaced with another form of thickener..maybe tapioca starch, or arrowroot. Not sure though...as I haven't yet tried either of them. I did read that arrowroot when mixed with dairy products, can cause it to get slimy. Now, I don't know how that would turn out when frozen... But if you do try it, I would love to know how that works in this recipe... or if you've used a different thickener.

You will need: adapted from Bon Appetit via Epicurious

3/4 cup sugar

1 TBS cornstarch

1 cup whole milk

3/4 cup heavy whipping cream

2 1/4 cups sliced strawberries

2 TBS pomegranate juice, optional

1-2 TBS Chambord*

* you can use a bit of vanilla instead

Directions:

1. Wash, hull, and slice strawberries. Puree sliced strawberries in a food processor. Strain (I didn't bother, as I like the seeds...and honestly did not wan't to lose any part of my strawberries:))... and set aside.

2. To a medium sauce pan, add sugar and cornstarch. Stir to combine.

3. Add milk and cream. Whisk to combine.

4. Whisk gelato mixture over medium heat until it thickens and starts to bubble....about 5 minutes.

5. Cool gelato base over an ice bath and add pureed strawberries...and Chambord, pomegranate juice or vanilla, if using.

6. Chill 3 hours or overnight( I left mine for 24 hours in the fridge).

7. Process in ice cream maker....you can always add some shaved/chopped chocolate towards the end of the churning process.

8. Freeze for at least 3 hours before serving.

Homemade Creme Fraiche...

Homemade Creme Fraiche.... I am quite fascinated with making dairy products at home. If it's a fairly simple process, I tend to want to try it. Always amazes me how you can take a couple of common ingredients and turn it into something that's quite spectacular. It's been fun over the years to make homemade ricotta, mascarpone, paneer...why, I 've even tried my hand at making kefir using kefir grains. And since I've never made creme fraiche....well, I decided I should give it a try. I had put it off far too long... I looked all over town trying to find a non- pastuerized cream, but didn't find any. And so I had to settle for the ultra-pastuerized cream. In any case, I felt I wanted to try it anyway.... even with an ultra-pastuerized cream.

I definitely knew I needed some live cultures in order for the creme fraiche to work. So I ended up using a yoghurt I had in my fridge...it had the necessary live cultures, so I was good to go. Most people recommend using buttermilk, but I think you can use any dairy that has live cultures in it. For me, it really was more of an experiment...just to see if I can get away with using the ultra -pastuerized cream. I was thrilled to find out that it worked...even though it took a bit longer than expected.

I placed my cream and yoghurt mixture in a cozy oven as my kitchen wasn't very warm....sort of like when you proof your bread. My creme fraiche took close to 36 hours too thicken....I was getting a bit worried after the 24 hour mark, but in the end it worked beautifully. Sometimes it pays to have a little bit of patience:).

Ok, so what is creme fraiche?....well, it's simply a "soured" cream. I suppose you can use plain old sour cream instead of creme fraiche in most recipes...but I think the taste isn't the same....sure they both have this tangy taste, but the creme fraiche has a richer taste due to its higher fat content. And well, homemade can't be beat:). Hope you enjoy...

Tip: Keep in mind the creme fraiche will continue to mature and thicken in the fridge.

Sweeten it a bit and use it as a topping for desserts. Use it in pan drippings to make a savory sauce, on top of potato pancakes, as a sauce for fish... or simply add it to other savory sauces for a smooth finish. I've even seen it used as a "sauce" for a pizza.

You will need:

1 cup heavy cream, room temp.*

1 TBS live culture yoghurt(or 2 TBS buttermilk), room temp.

*the higher in fat, the better...non-pastuerized cream is preferred

Directions:

1. In a clean glass container, add the heavy cream along with yoghurt(or buttermilk, if using) and mix thoroughly. If your cream is cold out of the fridge, you may want to heat the heavy cream in a pan gently to just warm( room temp or so... nothing higher) and then add the yoghurt. This jump starts the bacteria to work....as the live cultures do thrive better in a warm environment.

2. Let stand overnight... or even up to 36 hours or so(depending on how warm your kitchen is and if you are using an Ultra-Pasteurized Cream)..or until thickened. I like to place a plastic wrap over the mixture.... or a small towel.

The creme fraiche will thicken, but won't be extra firm...probably the consistency of a custard. It will continue to thicken in the fridge.

3. Refrigerate for a week... or a bit longer.