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Baking issue FC 54

helena's picture

Baking issue FC 54 (post #63321)

in

Last weekend I had a go at recipes in last year's baking issue. I tried the brownie-cream cheese bites, that are mini cupcakes with a teaspoon of cream cheese filling and orange cream stars (a piped, sandwiched cookie).


The cupcakes weren't all that great I thought. Don't know if I overbaked, but in my opinion, the fillinf was way too heavy for the very airy chocolate cupcake batter. The creamcheese sank to the top, making a fudgy center, but the rest was extremely dry and the whole thing looked like a crater.


The orange cream stars were delicious and looked beautiful. The dough handled very easily, and the cookies turned out beautiful and tasty. The orange flavored buttercream that they were sandwiched together with, was delicious, and I don't even care for buttercream. So I definately recommend those.


This weekend I'm going to try the pear/cranberry pie from the same issue (Astrid, brace yourself, you're going to be test-taster). anyone tried that one before?

RuthWells's picture

(post #63321, reply #1 of 18)

Hi, Helena!  I'm planning to make the brownie-cream cheese bites for an upcoming holiday party, so I will take your review under advisement.  Perhaps the cream cheese filling could be whipped a bit to lighten it?  I'll play around a bit and report back.


 


Ruth Wells


"Gardening is the only unquestionably useful job."
 - G.B. Shaw

Ruth Wells

"Gardening is the only unquestionably useful job."
 - G.B. Shaw

www.lemonade-and-kidneys.blogspot.com

www.ruthssweetpleasures.com

http://www.pkdcure.org/Default.aspx?TabI...

helena's picture

(post #63321, reply #3 of 18)

I must admit I didn't spend a whole lot of time whipping that cream cheese filling, but the chocolate batter consisted of a lot of eggs that were whipped up with sugar for 10 minutes, so it was very airy. They stuck to the paper liners terribly to, and I thought my version definately wasn't something I'd want to bring to the party I was testing them for. But it could very well have been me!


I'm curious about your experience!

madnoodle's picture

(post #63321, reply #5 of 18)

helena, I made these last year and wasn't thrilled. I didn't have the problems you did--they looked very pretty, just didn't taste great.  I wouldn't bother making them again.  BUT, as long as we're talking about last year's baking issue, I made the triple-orange pecan biscotti again last weekend and they are truly yummy.

Saskatchewan:  hard to spell; easy to draw.

What if there were no hypothetical questions?

 

RuthWells's picture

(post #63321, reply #6 of 18)

Well, that does it!  Now I definitely want Meryl's version, as well!


 


Ruth Wells


"Gardening is the only unquestionably useful job."
 - G.B. Shaw

Ruth Wells

"Gardening is the only unquestionably useful job."
 - G.B. Shaw

www.lemonade-and-kidneys.blogspot.com

www.ruthssweetpleasures.com

http://www.pkdcure.org/Default.aspx?TabI...

helena's picture

(post #63321, reply #17 of 18)

Oohh, that's good to know! Those were on my list already, now I'll be sure to try them first. I love biscottie AND I love anything orange :o)

Meryl's picture

(post #63321, reply #2 of 18)

Hi Helena,


I have a great recipe for Chocolate Cheesecake Cupcakes - they're regular size cupcakes, very chocolatey and fluffy with a dollop of cream cheese and chocolate chips in the center. The chocolate chips only partly melt in with the cream cheese, so you can taste  both the cream cheese and melted chocolate separately, yet together, if that makes any sense. Let me know if you want the recipe.



Strength is the capacity to break a chocolate bar into four pieces with your bare hands - and then eat just one of the pieces. --Judith Viorst

There's nothing better than a good friend, except a good friend with CHOCOLATE.

helena's picture

(post #63321, reply #4 of 18)

Oooh, you didn't even have to ask if I want the recipe! I'd love to!

Meryl's picture

(post #63321, reply #14 of 18)

Hey Helena, note that this recipe is from Nestlé, so of course they specify to use their own chocolate chips/morsels. I don't know what type of chocolate chips are available where you live, but I don't recommend using Nestlé. I find them too sweet, but of course, I'm referring to the ones manufactured in the U.S. only, which are made specifically for the sweeter American palate - the ones made in Europe are probably much better. I used Ghirardelli, which I love.


Also, normally I wouldn't use chips at all for a chocolate batter, I would use chopped semi-sweet chocolate, and just use the chips for the filling, but in this case it worked out great with the Ghirardelli. (Note: don't use chopped chocolate for the filling; use the chips, since they melt slower).


In addition, I made 12 cupcakes instead of 16, since I wanted more cake in proportion to the filling, and the cupcakes were perfect. I don't remember, but I may have used slightly more than the rounded Tbsp indicated for the filling; still I had some leftover cream cheese filling, but it came out just right with the ratios I used. 


Let me know if you make these!


Chocolate Cheesecake Cupcakes

Ingredients:

1 package (12-oz.) Nestlé Toll House Semi-Sweet Chocolate Morsels, divided (I used Ghirardelli)            *[Note: I used 12 oz plus an extra 1/4 cup]
1 1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup granulated sugar
1/3 cup vegetable oil
1 large egg
1 teaspoon vanilla extract
1 cup water (I use 1 Tbsp espresso powder dissolved in 1 cup boiling water, cooled)


2 packages (3-oz.each) cream cheese, softened
1/4 cup granulated sugar
1 large egg
1/8 teaspoon salt

Directions:


PREHEAT oven to 350° F. (325 for dark pans). Grease or paper-line 16 muffin cups. (I lightly greased 12 muffin liners).

MICROWAVE 1/2 cup morsels in small, microwave-safe bowl on HIGH (100%) power for 45 seconds; stir. Microwave at additional 10- to 20-second intervals, stirring until smooth; cool to room temperature. (I used a double boiler).

COMBINE flour, baking soda and salt in small bowl. Beat sugar, oil, egg and vanilla extract in large mixer bowl until blended. Beat in melted chocolate; gradually beat in flour mixture alternately with water (batter will be thin).

BEAT cream cheese, sugar, egg and salt in small mixer bowl until creamy. Stir in 1 cup morsels.

SPOON batter into prepared muffin cups, filling 1/2 full. Spoon filling by rounded tablespoon over batter. Spoon remaining batter over filling. Bake for 20 to 25 minutes or until wooden pick inserted in center (not into cream cheese part) comes out clean. While still hot, sprinkle with remaining 1/2 cup morsels. *(I used an extra 1/4 cup). Let cool for 5 minutes or until morsels are shiny; spread to frost. Remove to wire racks to cool completely.

Serving Size: 16

Source: Nestlé



Strength is the capacity to break a chocolate bar into four pieces with your bare hands - and then eat just one of the pieces. --Judith Viorst


Edited 11/18/2004 5:47 pm ET by Meryl

Edited 11/18/2004 5:55 pm ET by Meryl


Edited 11/18/2004 9:03 pm ET by Meryl

There's nothing better than a good friend, except a good friend with CHOCOLATE.

RuthWells's picture

(post #63321, reply #15 of 18)

I've printed this to try, Meryl, thanks for typing it out!


 


Ruth Wells


"Gardening is the only unquestionably useful job."
 - G.B. Shaw

Ruth Wells

"Gardening is the only unquestionably useful job."
 - G.B. Shaw

www.lemonade-and-kidneys.blogspot.com

www.ruthssweetpleasures.com

http://www.pkdcure.org/Default.aspx?TabI...

Meryl's picture

(post #63321, reply #16 of 18)

No problem. Let me know how it turns out!


Strength is the capacity to break a chocolate bar into four pieces with your bare hands - and then eat just one of the pieces. --Judith Viorst

There's nothing better than a good friend, except a good friend with CHOCOLATE.

helena's picture

(post #63321, reply #18 of 18)

Thank you Meryl!! I'll definately let you know how they turn out!

cookie1's picture

(post #63321, reply #7 of 18)

I just recently received this copy and I ws looking for brownie cream cheese cup cakes and I don't see it. Is that the correct name?

Cheryl

It is nice to be important, but it is more important to be nice!

Adele's picture

(post #63321, reply #8 of 18)

Issue 54- It's last years baking issue, not the current one.

But, but, it's SUPPOSED to taste like that!

But, but, it's SUPPOSED to taste like that!

cookie1's picture

(post #63321, reply #9 of 18)

I realize that. I just special ordered #54.

Cheryl

It is nice to be important, but it is more important to be nice!

Li's picture

(post #63321, reply #10 of 18)

No, it's #61, page 54. I can post if you like.

Central Scrutinizer; Cooks Talk moderator

Only connect.

cookie1's picture

(post #63321, reply #11 of 18)

Thanks, I just special ordered that issue too. I just started a subscription and have also started ordering back issues.


Edited 11/18/2004 3:08 pm ET by Cookie1

Cheryl

It is nice to be important, but it is more important to be nice!

RheaS's picture

(post #63321, reply #12 of 18)

You may want to consider buying the bound annual editions. I think there's only a couple of years available, but I didn't regret buying them last year. I had most of the issues which I gave away after receiving the bound editions.

cookie1's picture

(post #63321, reply #13 of 18)

That is something that I considered. I knew that I wanted the two previous baking issues.

Cheryl

It is nice to be important, but it is more important to be nice!