Simply Elegant!

ALMOND CHEESECAKE

WOW! Just lovely, aren't we?

This cheesecake is so easy, but the reward is great. Rich, decadent, and utterly divine...a perfect addiction (ha! a typo...but I'll leave it, because it will probably be true!)....the perfect addition to your Holiday dessert table.

I posted this as a sugar free version in my other blog - but we don't mess around here at Stick to Your Hips! Fully fatted cream cheese, and real sugar is the way we roll. (If you want the more figure-friendly recipe, you'll find it here. It's just as good, and no one will ever know it's sugar free...guaranteed!)

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Crust:

Vegetable cooking spray

1 1/2 cups graham cracker crumbs

1/4 cup ground almonds

1/3 cup butter, melted

Filling:

Four 8-ounce pkgs cream cheese, softened

1 1/4 cups sugar

1 1/2 teaspoons almond extract

1 teaspoon vanilla extract

4 eggs

1/4 cup heavy whipping cream

1 tablespoon flour

Topping:

2 cups sour cream

1/4 cup sugar

1 teaspoon vanilla extract

Cherry Topping:

1 can cherry pie filling

2 tablespoons Amaretto or Amaretto flavored syrup such as DaVinci or Torani

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Preheat oven to 325 degrees.

Spray a 10 inch spring-form pan with vegetable cooking spray and place on a baking sheet.

In a medium bowl combine the cracker crumbs, almond flour and melted butter. Press into the bottom of the prepared pan. Bake for 10 minutes. Allow to cool while making the filling.

In a large bowl whip the softened cream cheese until smooth. Beat in the sugar, vanilla and almond extracts. Beat in the eggs one at a time just until blended. Beat in the heavy cream and flour just until combined.

Pour into cooled crust and bake for 1 hour or until set on the edges and jiggly in the very center 2-inches. Keep oven on.

In a small bowl whisk together the sour cream, 1/4 cup sugar, and vanilla extract. Spread to the very edges of the baked cheesecake. Return to the oven for 5 minutes.

Allow to cool on a wire rack for 10 minutes. Run a sharp knife around the edge and cool completely BEFORE removing the sides of the pan. Wrap tightly and chill overnight.

In a small bowl combine the pie filling and the amaretto of syrup. Pour over entire cake just before serving, or spoon on individual slices, if preferred.

How very lovely!

CASSATA CAKE

A friend - who's NOT a baker by any stretch of the imagination - asked me for a recipe for a Cassata Cake that she could make for another friend for her birthday. (I'm not Italian - I'd never heard of it, sorry to say!)

This is what I came up with - and not knowing the difference - think it's pretty darn wonderful.

Miss T also wanted me to come to Florida (I live in Washington Sate) to help her bake it... girlfriends slumber party weekend! I can't be there...but I sent her step by step photo instructions and I think (hope) it will be fine.

I'm sure it will be.....maybe I can still make that flight....

(In searching and learning about this, I've seen them frosted only on the top or all over - filled with fruit and nuts, or just cream - so I guess it's whatever you love, put it in there! These are Miss S's favorite flavors...you do what you wish.

I also used a 4 inch cookie cutter and made individual cakes. This was actually genius on my part....I wanted more to work with if for some reason it turned into a huge mess before getting a photo - which has happened more times than I care to admit. See? Genius, I say....)

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Genoise:

Vegetable cooking spray

3/4 cup Softaskilk brand cake flour, plus additional for dusting pans

1/4 rounded teaspoon table salt (not Kosher)

6 large eggs

3/4 cup sugar

1 1/2 teaspoon vanilla

Preheat oven to 350 degrees. Generously grease three 8-inch cake pans with cooking spray. Dust with flour on bottom and sides, tapping out extra.

Sift together the flour and salt into a small bowl. Set aside.

In a large bowl beat together the eggs, sugar, and vanilla for 10 minutes or until pale, tripled in volume and forms a ribbon when the beaters are lifted. (See photo below)

Very carefully, with a spatula, fold in the flour/salt just until moistened. Divide evenly between the prepared pans and bake for 10-13 minutes, or until golden and they don’t indent when you touch them in the middle. Allow to cool on wire rack for 10-15 minutes. Run a sharp knife around the edge and invert onto rack. (May need to run a cake/pie server under the cake if it wants to stick to the pan.) Cool completely.

Raspberry Sauce:

2 cups fresh raspberries

1/2 cup sugar

Pinch of salt

1 teaspoon fresh lemon juice

In a medium saucepan place raspberries, sugar, salt, and lemon juice. Bring to boil over medium heat, stirring occasionally. Cook for 5 minutes. Remove from heat and allow to cool completely. (May be made 2 days in advance and kept in the fridge.)

Ricotta Filling:

One 15-ounce container ricotta cheese

1 teaspoon Fiori de Scilia (if you don’t have that use 1 teaspoon pure vanilla extract plus 2 teaspoons fresh lemon or orange zest)

2/3 cup sugar

In a food processor combine ricotta, Fiori (or vanilla and zest), and sugar until smooth and silky. Transfer to a bowl, cover and chill, if not using right away. (May be made 2 days in advance and kept in the fridge. Remove from fridge to set at room temp for 30 minutes before assembling the cake.)

To assemble cake:

Additional ingredients needed:

1/2-3/4 cup Chambord

2-(5) cups homemade sweetened whipped cream – if completely frosting the cake you will need the (5) cups…1 (2 2/3) cup heavy whipping cream, 2 (5) tablespoon sugar, 1/2 (2) teaspoon vanilla extract

1 cup fresh raspberries

Mint leaves, if desired, for garnish, lemon zest

Remove Ricotta Filling from the refrigerator and allow to set at room temperature for 30 minutes for easier assembly.

Place one layer of the cake on a plate or cake stand. Brush or drizzle enough Chambord (about 3 tablespoons) over the cake to become moist, but not soggy, allowing it to soak in for a couple minutes.

Carefully spread half of the Ricotta Filling over the cake layer. Carefully spread half of the Raspberry Sauce over the ricotta layer.

Repeat with second cake layer, Chambord, remaining Ricotta Filling, and Raspberry Sauce. Place final cake layer on the top and brush with remaining Chambord.

Spread whipped cream over the top layer of cake (or frost entire cake with whipped cream) and scatter whole berries. Garnish with fresh mint leaves and fresh lemon zest, if desired.

Chill for at least two hours.

Beautiful inside and out!

PECAN CHOCOLATE TORTE

A beautiful cake! Crushed berries would be perfect to nestle between the layers, too.

Take a peek at the inside, below…

(As always, see my sugar-free version of this recipe at Eating Well...Living Thin)

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Cake:

Vegetable Cooking Spray

1 cup broken pecans or walnuts

2 tablespoons flour

Pinch of salt

2 1/2 teaspoons baking powder

4 eggs

3/4 cup sugar

1/2 teaspoon vanilla

1/8 teaspoon cinnamon

1/4 cup hazelnut syrup (such as DaVinci or Torani)

Frosting:

1 1/2 cups heavy whipping cream

1/2 cup plus 1 tablespoon sugar

6 tablespoons unsweetened cocoa powder

1/4 teaspoon cinnamon

Preheat oven to 350 degrees. Coat two 8-inch round cakes pans with vegetable cooking spray and set aside. Place a medium bowl and electric mixer beaters in the freezer.

In a small bowl combine pecans, flour, salt, and baking powder. In a blender or food processor, add eggs, sugar, and vanilla. Process for 30 seconds. Add the nut mixture. Cover and process until smooth; about 1 1/2 minutes. Divide batter between prepared cake pans. (It will seem like a very little amount of batter.)

Bake for 15-25 minutes or until top springs back when lightly touched. (Centers may appear fallen slightly.) Cool in pans on wire racks for 10 minutes and then loosen cakes and remove from pans. Return to racks and cool completely.

In the chilled bowl whip the heavy cream until soft mounds form. Add the sugar, unsweeted cocoa powder, and cinnamon. Beat until just combined. Return to the fridge until ready to use.

To assemble the cake: Split each layer in half, horizontally, with a serrated knife. Brush at least two of the layers with the hazelnut syrup. Place one on a plate and spread 1/3 cup of frosting. Repeat until you've used all the layers. Frost the top and sides of the cake. Garnish with berries, or chocolate curls if desired. Makes 16 servings.

Oh. My. Gosh.

CHOCOLATE-CHERRY CREAM PUFFS

Don't be traumatized by the length of the recipe... it's not as hard as it looks! And the ooohs and aahhs that will come from those you serve them to will have you making them again and again. Experiment with the flavors of the filling if you wish...it's easy when you use a different syrup each time! (DaVinci or Torani have every flavor imaginable...LOVE them!)

These are best eaten the same day they are made. You can make the filling and ganache a couple days ahead and chill. (Slowly reheat the ganache in the microwave, stir and use when ready to serve.)

Find a fabulous sugar free version of this recipe at Eating Well...Living Thin

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Pastry:
1/2 cup butter
1 cup water
1 cup flour
3 tablespoons unsweetened cocoa powder
1/4 teaspoon salt
2 tablespoons sugar
4 eggs

Filling:
One-half of an 8-ounce pkg cream cheese, softened
1/2 teaspoon vanilla
1/4 cup cherry syrup, such as Torani, DaVinci
1 cup heavy whipping cream, whipped with 1 tablespoon Splenda

Ganache:
4 ounces 70% cacao chocolate
1/2 cup whipping cream
1/3 cup cherry syrup

Cream Puffs:
Preheat oven to 400 degrees. Grease a baking sheet with vegetable cooking spray and set aside.
In a medium saucepan heat the water and butter to boiling. Reduce heat; with a wooden spoon stir in flour, cocoa powder, salt, and sugar. Cook, stirring constantly until the mixture forms a ball. Remove from heat and allow to cool for 10 minutes. With the wooden spoon beat in eggs, one at a time, until no longer glossy. Place 2 tablespoons of dough onto greased baking sheet about 2 inches apart. (May need to do in two batches.) Bake for 15-20 minutes or until puffed and dry to the touch. (Pierce one of the puffs with a sharp knife and make sure it is dry on the inside. If gummy, return to oven for 1 more minute.) Remove puffs to a wire rack to cool completely.

For Filling:
In a medium bowl beat the softened cream cheese until fluffy. Beat in the vanilla and cherry syrup. Fold in whipped cream. Cover with plastic wrap and allow to chill.

For Ganache:
In a microwave safe bowl place the chocolate and whipping cream. On 50% power heat for 1 minute. Stir and heat for another minute. Repeat until chocolate is soft, but not completely melted. Add cherry syrup and, with a whisk, incorporate the cream and syrup into the chocolate until it is very smooth. Set aside. (May need to gently reheat when ready to use.)

To assemble:
When puffs are cool, cut in half with a serrated knife. Remove any moist dough in the middle. Place on a plate and fill the bottom with 2 tablespoons cherry filling. Dip the tops of the puffs into the warm ganache. Serve. Makes 14 mini puffs.

(The leftover ganache makes wonderful truffles when left in the fridge. Simply scoop out with a teaspoon or melon baller.)

Could this be any more beautiful on a hot summer day?!

COCONUT PANNA COTTA with BLACKBERRY SAUCE

Soft, delicate, silky, light - Panna Cotta is so easy, but it's so impressive. I've flavored this with coconut milk and added a sparkling, deep purple sauce that puts it over the top!

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Panna Cotta
One 1/4-ounce packet of unflavored powdered gelatin
2 cups milk
1/2 cup plus 2 tablespoons sugar
1/4 teaspoon salt
One 13.5-ounces can unsweetened coconut milk

1/2 teaspoon vanilla extract
1/2 teaspoon coconut extract

Sprinkle the gelatin over 1/4 cup of the milk and set aside for 10 minutes. Combine the remaining 1 3/4 cups milk, the sugar, and the salt in a saucepan and bring to a simmer over medium heat, stirring occasionally. Remove the pan from the heat. Whisk first the gelatin mixture, then the coconut milk, into the pan. Strain the panna cotta mixture through a fine sieve then pour it into eight 4-ounce ramekins or fancy glasses and chill overnight.

Blackberry-Lemon Sauce
2 cups frozen unsweetened blackberries, divided
1/2 cup sugar
Pinch salt
Juice and zest of one lemon

Place 1 1/2 cups berries into a saucepan. Add sugar, salt and zest and juice from the lemon. Bring to a boil over medium heat and cook for 5 minutes, stirring occasionally and breaking up berries. Remove from heat and allow to cool. When lukewarm stir in remaining berries, keeping them whole. Cool and serve over panna cotta or as a syrup.