Cups Cheesecake

  Cups Cheesecake 

• ·         Red candy melts
• ·         3 Tablespoonsheavy cream
• ·         2 1/2 teaspoon slemon zest
• ·         1 1/2 cupscrushed red velvet cookies (See Kelly’s Note)
•  
• ·         Red sprinkles
• ·         2 (8-oz.) packagescream cheese
• ·         5 Tablespoonssugar
• ·         1 Tablespoonvanilla extract
• ·         1 cupstore-bought or
• ·         2 teaspoonsfresh lemon juice
• ·         1 1/2 cupsblueberries

DIRECTIONS

Line a baking sheet with wax paper. Melt the candy melts according to the package instructions then pipe them into the shapes of stars with a 1 1/2-inch line coming off the bottom of each star. (This will serve as the piece that sticks into the whipped cream.) Immediately sprinkle the stars with the sprinkles before the candy melt sets. Set the stars aside or refrigerate them until they’ve fully hardened.

In the bowl of a stand mixer fitted with the paddle attachment, beat together the cream cheese, heavy cream, sugar, lemon juice, lemon zest and vanilla extract until smooth and creamy. Transfer the mixture into a piping bag or sealable plastic bag.

Add a layer of the crushed cookies to each serving glass. Pipe a layer of the cheesecake filling on top of the cookies, then top the cheesecake with a layer of blueberries and a dollop of whipped cream.

Using an offset spatula, carefully release each candy melt star from the baking sheet. Top each parfait with a candy melt star and serve immediately.

Kelly’s Note:

Red Velvet Oreos are my go-to for this recipe, but any other red-colored cookie works.

Mixed Berry Banana Bread

Mixed Berry Banana Bread

Ingredients

·         2 cupsall-purpose flour

·         3/4 cupsugar

·         1 teaspoonbaking soda

·         1/2 teaspoonsalt

·         3very ripe, darkly speckled large bananas, mashed well (about 1 1/2 cups)

·         1/4 cupbuttermilk

·         2large eggs, lightly beaten

·         1/4 cupvegetable oil

·         2 teaspoonsvanilla extract

·         1 cupmixed berries, such as raspberries, blueberries or blackberries

    

DIRECTIONS

Preheat the oven to 350°F. Line a 9-inch loaf pan with parchment then grease the parchment with cooking spray.

In a medium bowl, whisk together the flour, sugar, baking soda and salt. Set the mixture aside.

In a separate medium bowl, stir together the mashed bananas, buttermilk, eggs, vegetable oil and vanilla extract.

Lightly stir the banana mixture into the dry ingredients with a rubber spatula just the batter looks thick and chunky. Add the berries and fold just until combined then scrape batter into the prepared loaf pan.

Sprinkle the top of the batter with a generous amount of sanding sugar (optional) then bake the bread for 55 minutes or until a toothpick inserted comes out clean.

Allow the loaf to cool in the pan for 5 minutes then transfer it to a cooling rack to cool completely. Slice and serve.

Kelly's Notes:

Extra-ripe bananas are the key to the most moist, flavorful banana bread. Don't be afraid to let bananas turn completely brown before using them for banana bread.

If you don't have buttermilk on hand, you can make a quick version using whole milk and lemon juice or white vinegar. Add 1 tablespoon of lemon juice or white vinegar to a liquid measuring cup, and then pour in the milk until it reaches the 1-cup mark. Let the mixture sit for 5 minutes, then use 1/4 cup for this recipe and save the rest for another use.

Fruit Tart with Vanilla Cream

Fruit Tart with Vanilla Cream

Ingredients

• 1 sheet (half of a 17.3-oz. package) frozen puff pastry, thawed
• 1 large egg
• 3large egg yolks
• 1/4 cupsugar
• 2 Tablespoonscornstarch
• 1 1/4 cupswhole milk
• 2 1/2 teaspoonsvanilla extract
• 1/2 cupblueberries
• 1/2 cupraspberries
• 1/4 cupstar fruit slices

    How to prepare

         Preheat the oven to 425°F. Line a baking sheet with parchment        paper or a Silpat.

Unfold the puff pastry sheet onto a lightly flour work surface. Using a rolling pin, roll over the pastry lightly to seal together any perforations. Using a sharp knife, score a border 1 inch from the edges, careful not cut all the way through the pastry. Prick inside the border all over with a fork.

In a small bowl, whisk together the egg with 1 tablespoon water then brush the border of the pastry with the egg wash. Bake the pastry for 12 to 15 minutes until it’s golden brown and puffed throughout. Remove the pastry from the oven and set it aside to cool.

In a medium bowl, whisk together the 3 egg yolks with the sugar until well combined. Sift the cornstarch into the bowl with the eggs, whisking until the mixture is smooth.

Add the milk and vanilla extract to a medium saucepan set over medium heat. Bring the mixture to a boil just until the milk starts to foam. Remove the milk from the heat then very slowly whisk it into the egg mixture, whisking constantly to prevent the egg from curdling.

Pour the mixture into a medium saucepan set over medium heat and cook it, whisking constantly, until it comes to a boil. Once it boils, continue whisking it for an additional 30 to 60 seconds until it thickens then immediately pour it into a clean bowl and cover it with plastic wrap so that it’s touching the top of the pastry cream. Place the bowl inside a larger bowl filled with ice water to bring the pastry cream to room temperature.

Once the pastry cream reaches room temperature, whisk it to remove any lumps. Pat down the center of the puff pastry tart shell inside the border (if it rose at all) then spread the pastry cream into the tart.

Top the pastry cream with the blueberries, raspberries and star fruit slices. Slice and serve the tart immediately or cover it securely with plastic wrap and refrigerate it until ready to serve.