Crabby Abi's Blabbing

Archive for April, 2009

I knew when I set out to get four projects done this weekend that it would be tough… The good news is that I got two of the four things done that I set out to do. I finished EmaLee’s bag (but forgot to take pictures of it – maybe she’ll take some and email them to me (hint, hint) ;)) and I finished the mini cheesecakes I wanted to make.

White Chocolate Cheesecake with Macadamia Nut Crust and Meyer Lemon Topping.

This was a much easier way to make cheesecake – and more fun.

I used two pieces of an Iron Cupcake recipe posted by my friend Vanessa – the macadamia nut crust and the Meyer Lemon filling (which I used as a toping). I followed the directions for the crust exactly, but a couple of them burned a little. I used the cups that have the metalic outside piece though so that’s probably why they were a little overcooked. Next time I’ll use just the paper cups and I will also keep a better eye on the crust when it’s in the oven.

The recipe for the cheesecake:
1 cup white baking chips
3/4 cup sugar
2 tablespoons Gold Medal® all-purpose flour
2 packages (8 ounces each) cream cheese, softened
2 egg yolks
2 eggs
1/2 cup sour cream

Your oven should still be heated from baking the crust.

Melt the white chips. Beat melted chips, 3/4 cup sugar and the flour in large bowl with electric mixer on medium speed until blended. Beat in cream cheese and egg yolks until smooth. Continue beating, adding the eggs one at a time, then the sour cream until blended. Pour batter carefully into cups.

Place on center oven rack and bake for 20-25 minutes. This was the first time I did small cheesecakes so I checked on them every 5 minutes. It took mine 25 minutes to bake completely. You want to check the edges and when the edges have turned a nice golden brown, it’s time to take them out. It’s easier to know when bigger cheesecakes are done because they start to turn golden brown on top – the little ones didn’t so I had to get nice and close to see if they were done.

Take them out and place them on the counter for 15-30 minutes – until you can pull them out with your hands and put them on a cooling rack. They will sink in the middle while sitting on the counter, leaving a perfect crater for the topping. I put the topping on while it was still warm, not hot, and let them cool together.

I’ll spruce them up a bit with some leftover white chocolate chips and some left over macadamia nuts before I deliver them this afternoon. Fun!

I’m so glad it’s Friday. I’m even more glad that it’s Conference weekend. That means that I’ll have at least 8 hours of rest this weekend. Well… maybe just four.

I have two giant projects I need to get done this weekend. Today is EmaLee’s birthday (yeah – TODAY) and I haven’t even cut out the bag that I’m going to make for her yet (don’t freak out – she already knows about it – I made her pick the fabric). I should be impressed with the fact that I actually have the fabric and all of the other things that I need to make it but the fact that I’m still a day (or more) late still bothers me.

My friend Amy is pregnant for the first time and is having a girl in June. I really should be able to get a simple baby’s rag quilt done by then, right? Hey – I bought the fabric for it before I bought the fabric for the bag so I’m in pretty good shape.

In theory, I should be able to finish the bag and get a really good start on the quilt tomorrow. Jon has a scout thing that he has to be at from 8am until 3pm. If I go to bed at midnight, get my full 8 hours, and start early, I should be able to accomplish all the things that need accomplishing tomorrow.

Oh, I forgot… I want to try to make some mini cheesecakes tomorrow too… which will require a trip to the grocery store, permission to “steal” a recipe and time… How I wish I had more of that one!