Monday, February 1, 2010

Sinfully Sexy Desserts for Valentine's/Presidents Weekend Feb.12-14

I plan to flex my culinary muscle for the upcoming Valentine's/Presidents Weekend on February 12-14.  In addition to my regular breakfast fare, I will introduce homemade breakfast sausage and cinnamon buns.  I received as a gift a sausage maker attachment for my KitchenAid mixer and will be testing several recipes.  My better half, Bill, has the task of taste tester and hopefully he considers this a perk! 

For afternoon tea in honor of Valentine's Day, I will make some sinfully sexy desserts, like cinnamon chocolate fudge and mini raspberry marble cheesecakes (recipe below).  We still have a room for one more couple.  So if you're interested in a romantic weekend in an idyllic location, please call us at 1-800-258-2625.



For cheesecakes:

1-1/2 cups ground graham crackers (about 12 sheets)

3 tablespoons unsalted butter, melted

1-1/2 cups plus 5 tablespoons sugar

1 6-oz. container fresh raspberries

2 pounds cream cheese, room temperature

pinch of salt

1 teaspoon pure vanilla extract

4 large eggs, room temperature

Baking Process:

For cupcakes: Preheat oven to 325 F and line cupcake pans with paper liners. Stir together ground graham crackers, melted butter, and 3 tablespoons of sugar. Press 1 tablespoon crust mixture firmly into the bottom of each lined cup. Bake until set for about 5 minutes and transfer tins to a wire rack to cool.

Process raspberries until smooth and pass puree through a fine sieve into a bowl discarding solids. Whisk in 2 tablespoons sugar.

Beat cream cheese on medium-high speed until light and fluffy, then scrape sides of bowl, With mixer on low speed, add remaining 1-1/2 cups of sugar in a steady stream; add salt and vanilla and mix until well combined. Add eggs, one at a time, beating until just combined after each. Fill with 3 tablespoons of cheese mixture over each crust. Dollop ½ teaspoon raspberry sauce in a few dots over each and, with a wooden skewer or toothpick, swirl sauce into filling. Place each tin in a roasting pan and pour enough hot water into pan to come three-quarters of the way up sides of cups. Bake, rotating pans halfway through, 22 minutes. Carefully remove tin from water bath and cool on a wire rack. Refrigerate in tins at least 4 hours and remove from tins just before serving.

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