MINI CINNAMON ROLL CHEESECAKES ATEFEH ASADBEIGI

INGREDIENTS

CRUST

1 cup (134g) vanilla wafer cookie crumbs

2 tbsp sugar

1/2 tsp ground cinnamon

4 tbsp (56g) Challenge butter, melted

CHEESECAKE FILLING

12 ounces (339g) Challenge cream cheese, room temperature

1/2 cup (104g) sugar

3 tbsp (24g) flour

1/2 tsp ground cinnamon

1/2 cup (115g) sour cream

1 tsp vanilla extract

2 eggs

CINNAMON SUGAR FILLING

1 1/2 tbsp ground cinnamon

1/4 cup (52g) sugar

FROSTING

3 tbsp Challenge butter

1/2 cup + 2 tbsp powdered sugar

1/4 tsp vanilla extract

1/2 tbsp milk

method 

CRUST

1. Preheat oven to 325°F (162°C). Add cupcake liners to a cupcake pan.

2. Combine the vanilla wafer cookies crumbs, sugar, cinnamon and melted butter. Divide the mixture between the cupcake liners (about 2 tablespoons per cup) and press into the bottoms.

3. Bake the crusts for 5 minutes then remove from oven. Allow to cool while you make the filling.

CHEESECAKE FILLING AND FROSTING

1. Reduce oven to 300°F (148°C).

2. In a large bowl, mix the cream cheese, sugar, flour and cinnamon until combined (Use low speed to keep less air from getting into the batter, which can cause cracks). Scrape down the sides of the bowl.

3. Add the sour cream and vanilla extract. Beat on low speed until well combined.

4. Add the eggs one at a time, beating slowly and scraping the sides of the bowl after each addition. Set filling aside.

5. In a small bowl, combine the cinnamon and sugar for the cinnamon sugar filling

6. Add about 1/2 to 3/4 of a tablespoon of filling into each cupcake, then sprinkle some cinnamon sugar over the filling, fully covering the filling. Repeat two more times for a total of three layers of filling and cinnamon sugar. The cupcakes should be mostly full.

7. Bake the cheesecakes for 15-17 minutes, then turn off the oven and leave the door closed for another 5 minutes.

8. Crack the oven door and allow cheesecakes to cool for 15-20 minutes, then put in the fridge to finish cooling.

9. When cheesecakes are cooled, remove them from the pan.

10. To make the frosting, mix the butter until smooth.

11. Add the powdered sugar, vanilla extract and mix and mix until smooth.

12. Add the frosting to a piping bag fitted with a small round piping tip (or a ziplock bag with the corner cut off) and pipe a swirl of frosting onto each cheesecake.

13. Refrigerate cheesecakes until ready to serve.

meat and Onion Breads Farideh Azadikhah

Ingredients:

200g Bread Flour

3g  Instant dried yeast

20g Sugar

3g Salt

20g Unsalted butter (soft)

140 g whole milk

Filling

70g meat (sliced)

1clove Garlic (sliced)

40g  Onion (sliced)

 Black pepper

Topping

140g  Mozzarella cheese (grated)

 parsley (chopped)

Put the flour, the sugar and yeast in a bowl, whisk to combine, add and salt whisk again. Pour the milk into the bowl

Use large spoon (or pastry scraper) to mix everything together, and knead briefly to bring all the ingredients together.

Take the dough out of the bowl and knead, you will see the dough will be elastic after about 2 minutes.

Add the butter and knead by using the heel of your hands to compress and push the dough away from you, then fold it back over itself. Give the dough a little turn and repeat. Put the weight of your body into the motion and get into a rhythm. Keep folding over and compressing the dough. Knead for 10-15 minutes or until the dough is soft, pliable, smooth and slightly shiny, almost satiny.

Or you can also try stretching part of the dough, if it can stretch into a thin sheet without breaking, you've kneaded enough.

Put the dough into a lightly buttered bowl. Let the dough rise in a warm place until double in size (can be 1 hour or 1 hour and a half check often depend on the temperature).

While you wait for the dough, make the filling:

 Put the sliced meat into the pan, and put the pan over low heat. Stir until the meat oil begins to come out of the meat, turn the heat up to medium and put the garlic into the pan. Keep siring until the meat starts to turn golden (don't let the meat dry too much). Take off the heat and set aside.

Use the same pan (you will have the meal oil in the pan), heat the onion over low heat until golden, season with black pepper, then take off the heat and set aside.

Place the baking paper on the baking sheet.

Butter 7 (9cm) pastry rings and places the rings over the baking sheet.

Take the dough out of the bowl, deflate by touch it lightly.

Roll the dough into rectangular 20 cm x20 cm. Sprinkle the meat, garlic and onion top of the dough, then roll into the cylinder. Cut into 7 pieces, and place into the prepared pastry rings.

Let the dough rise until almost double in size (about ½ hour)

Preheat the oven to 180°C.

When the dough is ready, sprinkle the mozzarella cheese over the top, and put the dough into the oven.

Bake for 12-15 minutes, or until the dough is golden.

Let the bread cool on the wire rack, and sprinkle with parsley before serving.

Golden Krembo Cookies Fariba Kolani

Servings 10 mini Krembo cookies

 Author Natalie

Ingredients

For the base:

10 butter cookies or small round plain vanilla biscuits

For the Swiss meringue:

2 large egg whites

120 grams sugar

Pinch of salt

1 tsp. vanilla extract optional

For coating:

150 dark chocolate

1 tsp. vegetable oil

For decoration:

Chocolate sprinkles

Edible gold dust

Instructions

Arrange the cookies on a baking pan lined with baking paper.

Swiss meringue:

Heat a pot with boiling water over a low-medium flame.

In a fireproof bowl (or a stainless-steel bowl of an electric stand mixer) put the egg whites, sugar and salt and place on the pot with the boiling water.

Mix the egg whites mixture (no need to whisk) and cook gently in this way until the sugar dissolves.

Remove from the heat and beat the egg whites mixture at high speed for 8-10 minutes, or until you get a very stable Swiss meringue. If desired, add a teaspoon of vanilla extract at the end of the whipping.

Transfer the meringue to a piping bag fitted with a smooth 2-3 cm round piping tip.

Drizzle small mounds of meringue on top of the cookies.

Freeze the Krembo cookies for about an hour before coating to set.

Chocolate coating:

Dissolve the chocolate in a microwave or on a double steam pot.

Add oil and mix well.

Transfer the melted chocolate to a tall glass that will be convenient for you to dip in the Krembo cookies.

Dip the Krembo cookies and place on top of the pan. Immediately sprinkle with chocolate candies in order for it to stick to the coating.

Cool a few more minutes in the freezer for complete stabilization.

Decorate with edible gold dust and serve.

Recipe Notes

Keep the Krembo cookies in the refrigerator for 3-4 days.

It is possible to freeze the prepared Krembo cookies in a closed container for up to two weeks.

Instead of dark chocolate you can coat the Krembo cookies with milk or white chocolate in the same amount.

Instead of chocolate candy you can use Funfetti.

To the bottom I used small round butter cookies (4 cm in diameter) that I made from leftover short crust pastry.

You can use any type of cookie you like for the base, such as Oreo etc.

I used this edible gold dust (affiliate).