Molto bene! These one bite wonders will have you jammin to some Bieber, 1D, and the Wanted. Or some other form of better music. If these were my girlfriend, though, I’d never let ‘em go; I dunno about me but I know about you, say hello to pumpkin seed pesto in 3, 2, swag.
I bought a bunch of eggs a few weeks ago, thinking I’d have soooooo much time to cook and eat them. I was wrong. On the verge of expiration, I had to think quickly about various foods that I could make that would use these eggs before they had to be thrown out. So, naturally, I thought of cake. I had some cream cheese in the fridge. I had all these eggs. I had graham cracker crust. Eureka! Cheesecake. But how to incorporate more eggs? Whip them up and fold them in like you would in a souffle or angel food cake. I’m actually really proud of myself for this idea. This cheesecake turned out light, fluffy, and ridiculously delicious. I used the yolks to make a candy cane pastry cream to serve with the cake. Clutch. The cake itself is not overly sweet because I knew I’d be adding the cream on top. You can add some more sugar or honey or maple syrup for more sweetness.
Last Halloween I made these delicious Milk Chocolate Tequila & Cayenne Pepper Truffles. They were darn delicious. This year for Halloween I changed it up, and made these Milk Chocolate Raspberry Vodka Truffles. Whoa. Sinful and Satisfying. In the pic below are the truffles with vanilla cupcakes, cream cheese frosting, topped with an oreo and a chocolate dipped strawberry.
Yup, it’s true. I have perfected the art of non-dairy pastry cream. I brought this to my brothers house for Sukkot. For a pareve custard, it was a great hit. Add this to your next dinner menu and you will not be sorry. You can make this with oranges or limes as well.
I made these for my sisters kids when I stayed over the weekend before my nephews bar mitzvah. They were devoured within 10 minutes of my entering the apartment.
My first attempt at gluten-free cooking. The cake came out a little on the dryer side with the gluten free flour so I’ve edited the recipe by decreasing the amount of dry ingredients. If you find that is too dry after baking, drizzle some raspberry liqueur or raspberry syrup over the cake.