October 30, 2012
… and I am back!! (Well, sort of)
Yes. My writings on this blog are a bit random. Maybe I can get into the rhythm again? Perhaps not (my moods to blame!). Yea! Someday.
I am weird.
For now, let´s see what brings me here this time ;)
My daughter´s school is having a Halloween party this week and I committed myself to make something for the bake sale. To be sincere, this is our first Halloween party while living in Finland and I had no clue of what people eat there. The only thing I was sure is that there would be tons of cupcakes and tray bakes (bringing more’d be definitely boring!).
I decided for size-wise mini cheesecakes. No fuzz for cutting slices and just perfect to carry easily to the party.
BUT IT IS HALLOWEEN! Hello?
hmm… the decoration! Oh gosh, cupcakes are so much nicer to decorate with spooky touches! After brainstorming (uh, you certainly don’t want to see me doing that. Hubs says I have lightning clouds on top of my head. Every time) I came to an idea when I thought about the bilberry sauce that goes with the cheesecakes. Hmmm… yummy blood clots (eeeek)… topped with eyeballs. Just enough creepy!
Mini Baked Cheesecakes for Halloween
adapted from a recipe posted already here
Makes 24 individual cheesecakes
For the crust:
- 300 g Digestive biscuits, finely crumbled
- 140 g butter, melted (I used HYLA, low lactose)
For the cheese filling:
- 400 g cream cheese, full fat, softened
- 200 ml cream (I used HYLA, low lactose)
- 100 g caster sugar
- 2 eggs
- 3 tbsp lemon juice
- bilberry jam (I used organic)
- round shaped white candies. I used sugar coated snowballs Toffee bonbons (toffee pallot / lumipallot)
- food decorating pens (edible markers): red, blue and green
- black marzipan
Line 24 holes of two muffin pans with muffin cases.
Finely crush the biscuits in a strong freezer plastic bag. Add the melted butter to the biscuit crumbs and “knead” until well combined. Note that you can use the plastic as a mixing vessel (no dirty dishes yet!). Alternatively, use a food processor to crush the biscuits and mix the butter.
Divide the crust mixture evenly among cases pressing firmly down with your finger or the back of a spoon. Set the pans aside while making the filling.
Beat the cream cheese and sugar in an electric mixer until it gets smooth and creamy. Don´t overdo it otherwise you will incorporate too much air into the mixture and it will “puff” in the oven. Add the eggs and beat until combined. Add lemon juice and cream and mix again.
Pour the filling evenly among cases.
Bake for 20 minutes. Remove from oven and allow to cool before storing in the fridge.
Cheesecakes are ready to serve when they are completely set and cold.
Making the “eyes”:
Simply draw/paint the white candy balls with the edible pens to depict eyes (green/blue for the iris and red for the arteries/veins) . For the pupil I used a tiny ball made with black marzipan, mostly because my black edible pen ended (*lol*)
Horrific? Eye popping! (yuck)
Before taking the cheesecakes to the school I added about one teaspoon of bilberry jam to each cheesecake and decorated with one toffee “eye”.
June 1, 2012
The #bacontwitterparty was last monday and I was so busy this week I couldn’t post the recipe of my entry… as usually, you can check everyone´s contribution for this virtual potluck by checking the hashtags #twitterfoodparty #twitterbaconparty on twitter and taking a look at the Flickr pool dedicated to this fun happening!
This is a very easy recipe to make if you have everything at home, I had some frozen puff pastry and I thought it´d be a good idea to use it in this savory recipe.
Egg and bacon little pasties – Muna-pekonipasteijat
Recipe from the Finnish cooking magazine Maku 4/2003
Yields 12 little pasties
- 1 package (500g) ready puff pastry, thawed if from freezer
- 120g back bacon (fileepekonia , use streaky bacon if you don’t have it)
- 2 hard boiled eggs
- 50 g chive cream cheese
- 1 tsp chopped thyme (I added chopped fresh oregano too)
- cracked black pepper
- 1 beaten egg to brush the pasties before baking
- poppy seeds
Heat oven to 225C. Fry the bacon in a non-stick pan over a medium heat until it gets crispy. Drain the excess fat on kitchen paper towels and chop into small pieces.
Chop roughly the boiled eggs inside a medium bowl using a knife or a fork. Add the cream cheese, bacon, thyme and mix well. Season with black pepper.
Unroll the pastry and with a rolling pin, roll out until it’s large enough to cut out 12 square pieces of pastry ( approximately 10cmx10cm). My puff pastry comes already in rectangular shapes, needing only to divide in the middle to achieve equal square shapes. Lift onto a baking sheet.
Spoon the filling into the middle of each square. Brush the edges of the pastry with the egg wash, then bring them up to the middle, pinching with the back of a fork to make a triangular pasty. Brush the surfaces with the egg, sprinkle poppy seeds, then bake for 15 mins or until golden.
Leave to cool on a rack and serve.
The pasties can be eaten as appetizers, snacks, brunch/breakfast or a quick lunch with salad. Complemented by a fresh fruit portion it makes a neat filling for a bento box ^_^. Delicious even cold!