Cakesperiments
Nov. 19th, 2007 05:43 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
featherynscaleIn an unrelated development, everyone ate the Cakesperiments the other day, and pronounced them to be good. None of those people are ill, so I'm going to say that my present plague is unrelated.
Therefore, I'm going to share the recipes, or at least the process that led up to the cheesecakes. Recipe might be a strong word for it.
Anyway, I based them on this recipe from the Splenda site, but generally only used that for a guide to proportions and mangled the actual ingredients all to hell and gone.
For the crust, I used finely chopped walnuts and pecans, a little bit of oat flour, and half a stick of melted butter. It wasn't quite as coherent as the usual graham-cracker crust, but wasn't bad either. I baked these for a little less time than the original recipe suggested, about 8 minutes.
I added to the basic recipe about 1.5 teaspoons of vanilla extract, because we like a lot of vanilla. Less vanillaphilic people might want to cut that or omit it. I also probably used less lime juice than the recipe called for, because I knew I was going to be cutting the sweetness of each flavor with other things.
I then cut the batter in quarters, and added some other stuff to three of the batches: one got a handful of dark chocolate chips and a splash of Bailey's (just enough to give the mixture a light brown color and be noticeable by smell), one got a layer of sliced raspberries added on top of the crust, and a splash of Chambord in the batter, and the last got a prodigious amount of sweet spices added, cinnamon, nutmeg, and a little bit of clove. I mostly cook by sight, so I added these things until they 'looked right'.
I poured each mixture into its own mini-springform, and popped them into the preheated oven at the temperature the recipe suggests. I then discovered that I had a significant amount of batter left, so I cast about wildly until it occurred to me that I might bake the rest of the stuff crustless in muffin tins. I baked both the springforms and the muffin tins for about 20 minutes, then pulled the tins. The springforms went about 7 minutes longer before they looked right. I'm pretty sure that I overbaked the muffin tins, though, so if I were doing this again, I'd call them good at about 15 minutes.
Other point of note: Splenda is light and fluffy. It doesn't blend in as well as sugar does, so will need more mixing than you might think. I'm certain that the original recipe is good enough to stand on its own. I've just gotta be all fancy and whatnot.
Therefore, I'm going to share the recipes, or at least the process that led up to the cheesecakes. Recipe might be a strong word for it.
Anyway, I based them on this recipe from the Splenda site, but generally only used that for a guide to proportions and mangled the actual ingredients all to hell and gone.
For the crust, I used finely chopped walnuts and pecans, a little bit of oat flour, and half a stick of melted butter. It wasn't quite as coherent as the usual graham-cracker crust, but wasn't bad either. I baked these for a little less time than the original recipe suggested, about 8 minutes.
I added to the basic recipe about 1.5 teaspoons of vanilla extract, because we like a lot of vanilla. Less vanillaphilic people might want to cut that or omit it. I also probably used less lime juice than the recipe called for, because I knew I was going to be cutting the sweetness of each flavor with other things.
I then cut the batter in quarters, and added some other stuff to three of the batches: one got a handful of dark chocolate chips and a splash of Bailey's (just enough to give the mixture a light brown color and be noticeable by smell), one got a layer of sliced raspberries added on top of the crust, and a splash of Chambord in the batter, and the last got a prodigious amount of sweet spices added, cinnamon, nutmeg, and a little bit of clove. I mostly cook by sight, so I added these things until they 'looked right'.
I poured each mixture into its own mini-springform, and popped them into the preheated oven at the temperature the recipe suggests. I then discovered that I had a significant amount of batter left, so I cast about wildly until it occurred to me that I might bake the rest of the stuff crustless in muffin tins. I baked both the springforms and the muffin tins for about 20 minutes, then pulled the tins. The springforms went about 7 minutes longer before they looked right. I'm pretty sure that I overbaked the muffin tins, though, so if I were doing this again, I'd call them good at about 15 minutes.
Other point of note: Splenda is light and fluffy. It doesn't blend in as well as sugar does, so will need more mixing than you might think. I'm certain that the original recipe is good enough to stand on its own. I've just gotta be all fancy and whatnot.
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Chocolate!!!
Date: 2007-11-20 02:06 am (UTC)Chocolate Chess Pie
2 eggs
1 small can evaporated milk
1 tsp vanilla
1 1/2 c sugar (or Splenda)
3/4 stick margarine or butter
3 T cocoa
Be sure to mix as follows:
Breat eggs. Add 1 cup sugar and then milk. Mix cocoa with 1/2 c sugar. Add all together and mix well. Melt margarine and mix with above. Add vanilla. Mix well and pour in 10 inch deep dish unbaked crust. Bake 40-45 minutes at 350 degrees.
Note: You can use a 9" deep dish crust, but cook on a baking sheet unless you like scrubbing burned chocolate out of your oven.
Re: Chocolate!!!
Date: 2007-11-20 03:05 pm (UTC)