Laura Janelli
- Posts tagged Dessert
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new york style cheesecake
New York Style Cheesecake
You will need:
9” Spring form pan
1 piece of parchment paper cut out to fit the inside bottom of the spring form pan.
Preheat oven to 325 degrees.
{Crust}
1cup graham cracker crumbs
2½ Tablespoons unsalted butter
1½ teaspoons of sugar
Lightly spray the bottom of the spring form pan with Pam or any Non Stick Spray. Place parchment paper in the bottom of the Spring Form Pan.
In a mixing bowl, combine graham cracker crumbs, butter and sugar. Mix well. Press onto the bottom of the Spring Form Pan and bake until golden brown, about 8 minutes. Set aside to cool. When completely cooled, lightly spray the insides of the pan with Pam. Set the pan on a large piece of tinfoil and fold up the sides around it. Use two pieces of foil if necessary.
{Filling}
2½ lbs. Cream Cheese. {Philadelphia)
1½ cups of sugar
½ teaspoon vanilla extract
3 Tablespoons All Purpose Flour
5 eggs
2 egg yolks
{optional}
½cup sour cream
1 lemon, zested
1 orange, zested
In a large mixing bowl with an electric mixer combine cream cheese, sugar, zest, and vanilla. Beat until light and creamy. Add the flour, then the eggs and yolks one at a time, mixing well after each
addition. Add the sour cream and mix until smooth. Pour the mixture into the prepared pan and smooth the top with a spatula. Place the pan in a large roasting pan. Pour boiling water into the roasting pan about half way up the sides of the cake pan. The water will keep the water from seeping into the cheesecake. This prevents the cake from cracking.
Bake for 50-60 minutes depending on your oven. You should check your cheesecake by inserting a toothpick into the center until it comes out clean. The middle of the cheesecake should still jiggle. It will firm up after chilling. Make sure not to over bake.
Let the cake cool in the pan to room temperature. Chill loosely covered in the refrigerator for at least four hours, but overnight is better. Loosen the cheesecake from the sides of the pan by running a thin metal spatula or pairing knife around the inside rim. Unmold and transfer to cake plate. The parchment paper will come off easily as you transfer or cut into the cake.
Slice the cheesecake with a thin, non-serrated knife that has been dipped in hot water and wiped clean after each cut.
Serves 16
xo
cream cheese pastries
This recipe is very close to my heart
…. a recipe from my Naunie {Italian for Grandmother}
Cream Cheese Pastries
{Cream Cheese Dough}
Ingredients
8 oz. cream cheese
½ lb unsalted butter
2 cups all purpose flour
½ teaspoon salt
Raspberry or Strawberry filling {Solo}
Directions
The cream cheese and butter should be at room temperature. Mix the cream cheese with the butter, add flour and salt and mix again. Roll into a ball and divide into four balls. Place in saran wrap and flatten. Place in the refrigerator for ½ hour.
Roll out onto a floured board until it is flattened out, a little less than pie dough. Cut into 3 by 3 inch squares. Fill the center of dough with ¾ teaspoon of raspberry or strawberry filling. Turn each edge of dough over the other. Place the pastries in the freezer for about 1 hour.
Preheat oven to 375 degrees F.
Bake 10 minutes or until the edges lightly brown.
Makes approximately 30 cookies.
xo
sugar cookies
Sugar Cookies
Recipe adapted from cupcakes and cashmere
Ingredients
3 cups all-purpose flour
¾ teaspoon baking powder
¼ teaspoon salt
1 cup unsalted butter, softened
1 cup sugar
1 egg, beaten
1 tablespoon milk
Powdered sugar, for rolling out dough
Directions
Sift together flour, baking powder, and salt. Set aside. Place butter and sugar in large bowl of electric stand mixer and beat until light in color. Add egg and milk and beat to combine. Put mixer on low speed, gradually add flour, and beat until mixture pulls away from the side of the bowl. Divide the dough in half, wrap in waxed paper, and refrigerate for 2 hours.
Preheat oven to 375 degrees F.
Sprinkle surface where you will roll out dough with powdered sugar. Remove 1 wrapped pack of dough from refrigerator at a time, sprinkle rolling pin with powdered sugar, and roll out dough to 1/4-inch thick. Move the dough around and check underneath frequently to make sure it is not sticking. Cut into desired shape, place at least 1-inch apart on greased baking sheet, parchment, or silicone baking mat, and bake for 7 to 9 minutes or until cookies are just beginning to turn brown around the edges, rotating cookie sheet halfway through baking time. Let sit on baking sheet for 2 minutes after removal from oven and then move to complete cooling on wire rack. Serve as is or ice as desired. Store in airtight container for up to 1 week.
Royal Icing
4 cups sifted powdered sugar
3 tablespoons Meringue powder
10 tablespoons warm water
Using an electric stand mixer, combine the above ingredients and beat on low speed for 8 minutes. Divide icing into several bowls and add food coloring to each. Transfer frosting to pastry bags. Outline cookies and then fill the inside using the pastry tip. Gently shake the cookie from side to side to even out the frosting. Add sprinkles!
Happy Holidays!
xo
applesauce-spice cupcakes
Applesauce-Spice Cupcakes
Recipe from Martha Stewart’s Cupcakes
Muffins
2 cups all-purpose flour
1 teaspoon baking soda
¾ teaspoon salt
2 teaspoons ground cinnamon
½ teaspoon freshly ground nutmeg
1/8 teaspoon ground cloves
½ cup (1 stick) unsalted butter, room temperature
1 cup granulated sugar
½ cup packed light-brown sugar
4 large eggs, room temperature
1 ½ cups unsweetened applesauce
1 cup (about 4 ounces) toasted pecans, chopped (see tips)
Brown Sugar Cream Cheese Frosting
½ cup (stick) unsalted butter, room temperature
8 ounces cream cheese, room temperature
1 cup packed light-brown sugar
Directions
Preheat oven to 350 degrees. Line standard muffin tons with paper liners. Whisk together flour, baking soda, salt, cinnamon, nutmeg, and cloves.
With an electric mixer on medium-high speed, cream butter and both sugars until pale and fluffy. Add eggs, one at a time, beating until each is incorporated, scraping down sides of bowl as needed. Reduce speed to low. Add applesauce and then flour mixture, beating until just combined after each. Stir in pecans by hand.
Divide batter evenly among muffin cups, filling each about three-quarters full. Bake, rotating tins halfway through, until a cake tester inserted in centers comes out clean, 18 to 20 minutes. Transfer tins to wire racks to cool completely before removing cupcakes. Cupcakes can be stored overnight at room temperature, or frozen up to 2 months, in airtight containers.
To make the frosting:
With an electric mixer on medium-high speed, beat butter, cream cheese, and brown sugar until smooth. Use immediately, or refrigerate up to 3 days in an airtight container. Before using, bring to room temperature, and beat on low speed until smooth. Makes 2 ½ cups
To finish, use a small offset spatula to spread cupcakes with frosting. You can also use a piping bag with a large tip, fill and frost cupcakes. Frosted cupcakes can be refrigerated up to 3 days in airtight containers; bring to room temperature before serving.
Makes 18 cupcakes
Tips
Toasted Nuts: Preheat oven to 350 degrees. Spread nuts evenly on a rimmed baking sheet; toast, stirring occasionally, until fragrant, 8 to 10 minutes. (Watch carefully to prevent burning.) Transfer nuts to a plate; let cool completely.
the sweetest spot in town
Crave Dessert Bar
If you’re craving something sweet than you have to stop into Crave Dessert Bar to cure your sweet tooth.
This dessert boutique, turned upscale lounge at night is a must this weekend.
Crave Dessert Menu pairs decadent desserts with wines by the glass from various parts of the world. Start your evening off with cocktails. Crave has over 40 different sensational cocktails to choose from.
~Warm Bites~
Baked Mac & Cheese
Baked herb béchamel cheddar pasta finished with oan-seared pancetta and lavendar crumb topping
Margarita Flatbread
Fresh artisan flatbread with a marinara base, prepared with a blend of roma tomatoes, whole milk mozzarella and sweet basil
Crab & Lobster Bisque
Rich lobster bisque with whispers of sweet cherry and bites of jumbo lump Maryland crab, served warm in a crispy buttery baked bread bowl
The Provance Encrusted Chevre Salad
Roasted red peppers, spinach, arugula, swiss chard and radicchio tossed in a citrus vinaigrette and topped with crouton-encrusted goat cheese
Fondue
Gruyere cheese served with fresh fruit and vegetables
Milk chocolate served with seasonal fruits, fudge brownies, rice krispies treats and marshmallows
Sliders
Gourmet Angus Beef, Spicy Buffalo Chicken, Creole Crab Cake
Combination Trio~ one of each
~The Fun Stuff~
S’mores Platter
Hershey’s milk chocolate, graham crackers, marshmallows, served with skewers and your own mini fire pit for toasting
~The Layer Cakes~
Double-Decker Strawberry Cake
Southern traditional strawberry shortcake stacked with New York style cheesecake and finished with a rich strawberry glaze
The Victorian
Three moist layers of rich chocolate cake stacked with a dark chocolate mousse and enveloped with decadent chocolate butter cream icing
~The Cheesecakes~
New Yorker
A silky, traditional New York cheesecake with a buttery graham cracker crust
Oreo Cheesecake
An abundance of crushed chocolate Oreo cookies in our traditional cheesecake, topped with Oreo cookie crumbles
~Cupcakes~
Detailed Devils
Red velvet cupcakes topped with a decadent whipped milk chocolate frosting
Strawcup Berrycake
Strawberry infused cupcakes laced with cream cheese frosting
Support your local artist~ all photographs and artwork displayed on the walls are available for purchase.
Crave Dessert Bar offers catering for Private Events and Corporate Functions.|
Crave Dessert Bar
500 W. 5th Street
Charlotte, NC 28202
(P) 704. 335. 0588
Crave Dessert Bar on Facebook
I would love to hear from you! Please comment below or send me an email @ljanelli@hotmail.com
xo
blueberries & lemon
Ingredients:
Cupcakes
¾ cup + 2 Tbsp. all-purpose flour, divided
¾ cup cake flour
1½ tsp. baking powder
¼ tsp. salt
½ cup (1 stick) unsalted butter, room temperature
¾ cup + 2 Tbsp. sugar
zest of 1 lemon
2 large eggs, room temperature
1 tsp. pure vanilla extract
2 Tbsp. freshly squeezed lemon juice
½ cup + 2 Tbsp. milk, room temperature
1 cup fresh blueberries
Lemon Cream Cheese Frosting
8 oz. cream cheese
5 Tbsp. unsalted butter, room temperature
3 cups powdered sugar
½ tsp. pure vanilla extract
1 Tbsp. freshly squeezed lemon juice
zest of 1 lemon
Putting it All Together
Preheat oven to 350 F. Line cupcake pans with paper liners. In a medium bowl, combine 3/4 cup all-purpose flour, the cake flour, baking powder and salt; whisk together and set aside. In the bowl of an electric mixer, combine the butter, sugar and lemon zest. Beat together on medium-high speed until light and fluffy, about 2-3 minutes. Beat in the eggs one at a time, blending well after each addition. Beat in the vanilla and lemon juice. With the mixer on low speed, mix in half of the dry ingredients just until incorporated. Blend in the milk. Mix in the remaining dry ingredients, beating just until incorporated.
In a small bowl, toss the blueberries with the remaining 2 Tbsp. of all-purpose flour. Using a spatula gently fold the berries into the cake batter. Divide the batter evenly between the prepared liners, filling each about 3/4 full. Bake 18-22 minutes, or until a toothpick inserted in the center comes out clean. Transfer to a wire rack to cool completely.
To make the frosting, combine the cream cheese and butter in the bowl of an electric mixer. Beat on medium-high speed until combined and smooth, about 2-3 minutes. Mix in the vanilla, lemon juice, and lemon zest. Gradually beat in the powdered sugar until totally incorporated, increase the speed and then beat until smooth. Frost cooled cupcakes as desired. Top your cupcakes with a few blueberries or sprinkles. It’s all up to you! This recipe makes 16 cupcakes, the perfect amount!
Laura's tips
If you like lemon as much as I do, definitely add extra lemon zest to the batter and the frosting!
I like to use white paper liners so you can see the blueberries.
Change it up a bit! You can use any berry, raspberries would be great!
Make extra! Double the recipe and freeze half your cupcakes for the next time you get a sweet craving!
Have your cake and eat it to!
If you have a sweet tooth but your trying to cut down on your calorie intake, these cupcakes are equally delicious without the frosting!
Make mini cupcakes. A perfect bite to cure your sweet cravings!
xo
sweet tooth
Why not try cupcakes for your next party! If you would rather stick with a traditional cake, then you have to check out Sugar Chef's Cake Creations.
Sugar Chef Cupcake Company
600 South Rosemary Ave #160
West Palm Beach, FL 33401
561.835.2045
xo
the charlie sheen
So I’ve been to New Orleans and I’ve had my fair share of Po'Boys, but the best one I’ve had so far is at the Ninth Ward in NYC. On a recent trip to New York a friend recommended that we go to the Ninth Ward. They have a great beer selection but the specialty cocktails are better. The menu at the Ninth Ward is simple but good. To start we started with the Hidalgo Grilled Shrimp with Rosemary and a Black Pepper Sauce. The Shrimp Po'Boy was my favorite thing on the menu. It was so good that we went back the next night to have another one. The Dirty Fries with Spicy Aioli were right up my alley. Beignets' were the perfect way to end the night. I highly recommend that you stop by the Ninth Ward the next time your in NYC for a little taste of New Orleans. They have great music, a cozy fireplace, and even bathrooms labeled SEX/DRUGS and ROCK AND ROLL. Laura Palmer Named after the illegitimate daughter of Arnold Palmer. This refreshing libation is made with Sweet Tea, infused Firefly Vodka and freshly squeezed lemon juice. This is the Ninth Ward's most popular drink. The Charlie Sheen the one-man demolition team himself, this drink consists of the prerequisite two and a half parts coke with a liberal pour of Cat Daddy Carolina Moonshine. No longer served at The Plaza Hotel it can now be found exclusively at the Ninth Ward. 180 2nd Avenue xo
New York, NY 10003
E-mail: info@ninthwardnyc.com
eataly
Last night we went to Eataly, a food and wine marketplace in New York City. If you haven't been, you must go the next time your there. This Italian Eatery's partners are Mario Batali, Lidia Bastianich and her son Joe Bastianich. You all know by now how much I love Lidia from Lidia's Italy. This wasn't just dinner, it was an experience. We started out with a cheese plate and some wine, then headed over to La Pizza & Pasta for dinner. We shared a pasta dish, small pizza and of course some more wine.
I would recommend this place to anyone who loves Italian food. If you plan on going to one of the restaurants in Eataly, I recommend getting there a little early. The wait can be thirty minutes or more. If you're just going to taste some cheese and wine or shop in the marketplace, go anytime. Eataly is open every day of the week. Location and hours
HOW TO EATALY THE MARKET EAT LEARN EATALY NEWS
Mangia Mangia!
xo
healthy dessert
strawberries topped with ricotta, reduced balsamic and basil
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