Cupcake Fashion | Favourite Recipes

Posted: Aug 29 2013

We've secretly been thinking about dessert since we finished our breakfast this morning. It's now midday and therefore it's acceptable for us to share some sugary delights.  If we had it our way, we'd talk about dessert 24/7.



 

New York Cheesecake with Pretzel / Graham Crust and Salted Caramel Sour Cream On Top
Crust:
1 cup graham cracker crumbs
1 cup pretzel crumbs
1/2 cup sugar
12 tablespoons unsalted butter
Filling:
1 1/2 pounds soft cream cheese
3/4 cup sugar
5 eggs
1 1/2 cups heavy cream
1 teaspoon vanilla
Topping:
3/4 cup sour cream
1/2 cup salted caramel sauce
To make crumbs, just pulse some pretzels in the food processor until fine.  Remove, and pulse the graham crackers. Combine crumbs, 1/2 cup sugar, and butter in the food processor until one event texture; press on bottom and sides to 8-inch spring form pan. In a standing mixer with paddle attachment, whip cheese until fluffy; beat in sugar; continue beating until light and fluffy. add eggs, one at a time, beating well after each addition. stir in heavy cream. If at all lumpy, strain through sieve.  Pour into the pan. bake at 325F for 1 hour. turn the oven off and leave the cheesecake in the oven 1 hour. Remove from oven and let it cool gradually to room temperature, chill in the fridge for at least 4 hours. When ready to serve, combine salted caramel sauce and sour cream, and spread on top of cheesecake.  Garnish with pretzels.
For the Salted Caramel Sauce:
Makes 2 cups
1 cup white sugar
4 ounces unsalted butter
3/4 cup heavy cream
1 teaspoon vanilla extract
1/2 tsp salt
For the caramel sauce, heat the sugar in a saucepan over medium heat, until the sugar turns golden.  Stir until all of the sugar is dissolved and just starting to turn a lovely amber color.  
Turn heat to low, add the butter, and stir to combine.  Careful, it'll foam up. Then add the heavy cream, vanilla extract, and salt stirring to combine.  You'll cook the sauce for about 5-10 minutes, until it comes together. It’ll take quite a bit of stirring!
Pour the caramel into a glass jar, let it come to room temperature, and store in the fridge for up to two weeks.  Pour over everything and anything!


 


Blueberry Muffin Ice-cream

For 2 pints
3 cups half and half
1/4 cup sugar
1/4 cup brown sugar, packed
3 egg yolks
3/4 tsp kosher salt
4 oz butter
2 tsp vanilla extract
1/4 cup blueberry compote or jam
3 tablespoons cinnamon streusel


Simmer the butter on medium heat until takes on a nice golden brown color. Remove from heat and allow to cool to room temp. In a large pot, bring the half and half up to an almost boil over medium high heat. Meanwhile, whisk together the yolks, sugars and salt until smooth. To temper the egg mixture, carefully whisk in about 1 cup of the hot liquid into the egg mixture until smooth. Then whisk the egg mixture into the remaining amount of half and half in the pot. Return to medium low heat, and cook up to 170 degrees F, constantly stirring along the bottom of the pot to ensure even cooking. Once it has reached the 170, remove from heat and whisk in the vanilla and brown butter. Strain through a wire mesh strainer. Allow to cool to about room temperature in an ice bath and pop in the fridge.

Once the mixture is chilled through, put it in your ice cream maker. Once it's gotten pretty firm, pour the ice cream into a large bowl and fold in the blueberry compote and then the streusel so it ribbons through it. Put in a container and freeze until firm. Enjoy!

For Compote:
4 half pints blueberries
Juice of 3 limes
2 cups sugar

Sterilze 2 pint jars. Combine everything in a bowl to coat, and then heat over a medium flame until the blueberries liquify and if you stir a spoon through it, you can see the bottom of the pan for a beat. Basically, it should look kind of syrupy. Pour into the jars, tighten the lids, and flip upside-down until room temp. Keep refrigerated.

For Cinnamon Streusel:
1/2 cup flour
2 oz butter, cold and cubed
1/4 cup sugar
1 teaspoon cinnamon
Pinch of salt

Using your fingers or a food processor, combine the flour, sugar, salt, and cinnamon and then mix in the butter until crumbly. Place on a baking sheet with a silicone mat and bake at 350 F for 10 minutes. Break apart and mix the streusel up, and bake for another 10 minutes or until golden brown. Crumble and cool.