Photos: Greg Seber
Time to bake Pumpkin Pie because tis the season! And I have the right recipe for you. This is the result of my yet another obsession to perfect a recipe. A little while ago, I set out on a quest to make the perfect pumpkin pie, which, to me must have a tender yet flaky crust, a creamy yet sturdy filling, and must look pretty, too!
When it comes to pumpkin pie crust, you have two options – either to prebake it or leave it as is before pouring the filling in it and baking. I wanted to try both and see the difference. The crust that I did not prebake turned out ok, but was lightly doughy to my taste. Then, I I went with prebaking, for which I tested different times and temperatures. The ideal crust was the one which prebaked for only a brief amount of time, before the crust edges had a chance to brown, because they were to brown anyway, while baking with the filling for a long time.
Tangy cream cheese makes a great addition to a wide variety of baked goods, from cheesecake to cream cheese frosting. These Mini Chocolate Chip Cookie Cheesecake Bites combine chocolate chip cookies with cheesecake in an unexpected and delicious way. The bite-sized cheesecakes have equally tiny chocolate chip cookies as their base and as a topping, bringing in flavors of butter, brown sugar and – of course – chocolate without having to make traditional crusts.
You’re going to need some miniature chocolate chip cookies to make these cheesecakes. You can use my homemade Tiny Chocolate Chip Cookies or store bought cookies. Trader Joe’s has some great miniature chocolate chip cookies and you can even use something like Cookie Crisp cereal if you can’t find any other tiny chocolate chip cookies. You want the cookies to be crisp and small enough to fit in a mini muffin pan. The homemade cookies work extremely well, so make those if you don’t see any store-bought options (plus, they’re even more delicious than store-bought).
One cookie is placed on the bottom of each cavity of a mini muffin pan, then vanilla cheesecake batter is divided evenly into each cup. The batter is very easy to make and comes together in seconds in the food processor, though you can also bring it together using a hand mixer if you prefer. You’ll need about 1 1/2 – 2 tablespoons of cheesecake in each cup. A second cookie is placed on top of the cheesecake filling.
Use a nonstick mini muffin pan if possible and grease your pan well to ensure that you get an easy release on the mini cheesecakes, which can tend to stick to the sides of any pan. If they do stick a bit, simply run a small knife around the outer edge to release them. The shouldn’t stick on the bottom where the cookie is, which helps to get them out.
When the cheesecakes first come out of the oven, the cookies on the top will be crisp. This creates a nice textural contrast with the cheesecake, but you’ll get the best flavor from the cheesecake after refrigerating these treats, even though that will soften the top cookies a bit. The bottom cookies will hold their shape, but will also be tender. They’ll keep for a couple of days in an airtight container in the refrigerator, but in my experience these little cheesecakes don’t last very long.
Mini Chocolate Chip Cookie Cheesecake Bites
48 mini chocolate chip cookies
1 8-oz package cream cheese, room temperature
1/3 cup sugar
1 large egg
1 tsp vanilla extract
Preheat oven to 350F. Grease a 24 cavity mini muffin pan (or 2 12-cavity mini muffin pans). Place one mini chocolate chip cookie in each muffin cavity.
In a food processor, combine cream cheese, sugar, egg, vanilla and salt, then whizz until well-combined and smooth. This can also be done in a large bowl using a hand mixer.
Divide cheesecake batter evenly into prepared muffin cavities, placing about 1 1/2 – 2 tbsp of batter in each cup. Top cheesecake mixture with remaining mini chocolate chip cookies.
Bake for 10-13 minutes, or until cheesecakes are set. Allow cheesecakes to cool in the pan, then remove them (slide a knife around the outside of each cup to loosen them if needed) and refrigerate until ready to serve.
Makes 24 cheesecake bites.
A complete course on Korean cuisine for the home cook by the YouTube star and the world’s foremost authority on Korean cooking
Her millions of fans compare her to Julia Child. An Internet sensation, Maangchi has won the admiration of home cooks and chefs alike with her trademark combination of good technique and good cheer as she demonstrates the vast and delicious cuisine of Korea. In Maangchi’s Real Korean Cooking, she shows how to cook all the country’s best dishes, from few-ingredient dishes (Spicy Napa Cabbage) to those made familiar by Korean restaurants (L.A. Galbi, Bulgogi, Korean Fried Chicken) to homey one-pots like Bibimbap.
For beginners, there are dishes like Spicy Beef and Vegetable Soup and Seafood Scallion Pancake. Maangchi includes a whole chapter of quick, spicy, sour kimchis and quick pickles as well. Banchan, or side dishes (Steamed Eggplant, Pan-Fried Tofu with Spicy Seasoning Sauce, and refreshing Cold Cucumber Soup) are mainstays of the Korean table and can comprise a meal.
With her step-by-step photos—800 in all—Maangchi makes every dish a snap. A full glossary, complete with photos, explains ingredients. Throughout, Maangchi suggests substitutions where appropriate and provides tips based on her readers’ questions.
The Classic Keurig K-Cup Single Serve Coffee Maker, and a perennial best-seller, the Keurig K55 brews a rich, smooth, and delicious cup every time with the quality you expect from Keurig. Simple touch buttons make your brewing experience stress free, and multiple K-Cup pod brew sizes help to ensure you get your perfect cup. Whether you like your coffee strong, mild, decaf, or flavored, you can brew all of your favorites with the Keurig K55 – and with large 48oz water reservoir, you can brew 6+ cups before having to refill. Discover hundreds of K-Cup pod varieties from all of the brands you love, including Green Mountain Coffee, Starbucks, and Lipton, and enjoy coffee, tea, hot cocoa and more. Also available in a two fun colors to complement your décor, and compatible with the Keurig Classic Series My K-Cup Reusable Coffee Filter, so you can brew your own ground coffee.
The Automatic Easy Egg Cooker allows you to cook up to 7 eggs at one time. An included measuring cup allows you to calibrate the water level to consistently prepare the eggs to your desired style; soft, medium, or hard boiled. In addition to steaming, this egg cooker allows you to gently poach two eggs with the included poaching tray. A convenient automatic shut-off indicator light lets the user know exactly when the cooking cycle is complete. The built-in timer adjusts automatically from soft to hard and cooks eggs exactly to your liking! Also included is a measuring cup with a built-in piercing pin to prevent cracked shells during cooking. It also allows you to pierce the eggs prior to cooking to release the sulfur within the egg. The result is consistently perfect golden yellow yolks. Gone are the days of undercooking or overcooking your eggs! Hand wash recommended. Voltage of 120V.
This Cuisinart Food Processor is designed to perform just about any food prep task a recipe calls for. It’s big enough to chop ingredients for a party-sized portion of salsa, and powerful enough to turn a full work bowl of veggies into healthy pureed soups in seconds. Rubberized touch pad controls, and reversible shredding and slicing discs make this food processor a favorite of creative home cooks!.
Photo: Greg Seber
This post was originally published on November 3, 2014 and is now updated. I have added a recipe video and tweaked the recipe for best results.
Tell me what your first reaction was when you saw this picture of pomegranate with eggs. If you said “Wow!” then thank you. Glad you liked it. If you said, “Together? What? How? Why? Hmm.” Thank you anyway. It’s not your fault. Because, really, who could have thought to combine these two completely unrelated products in one dish? If I didn’t know somebody could, I would have asked the same questions you did. But I knew they could. In Azerbaijan’s region of Salyan, where pomegranates and eggs happily marry in one unusual dish called narnumru.