Home Cheffing: Feel Good RECIPE's
Comfort Foods: Sweets and other Goodies - Not Necessarily Good For You...
Explore our blog diving into the world of "Feel-Good Foods" – those indulgent treats that might not align with your health goals but bring immense comfort. From decadent desserts to savory classics, these dishes are all about satisfying your cravings and lifting your spirits. Join us in discovering how these delightful bites have the power to brighten your day and provide a warm, comforting experience. It's all about finding joy in the simple pleasures, one delicious treat at a time. So, let's indulge, savor, and celebrate the feel-good vibes these foods bring, making life a little sweeter!
Mini Cheesecakes
Ingredients:
For the crust:
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1 1/2 cups graham cracker crumbs
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1/2 cup (1 stick) salted butter, melted
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1/4 cup brown sugar
For the filling:
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16 ounces full-fat cream cheese, softened
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1/2 cup granulated sugar
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2 egg yolks, room temperature
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1 teaspoon vanilla extract
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6 drops edible lemon essential oil
Instructions:
1. Preheat the oven to 350°F (177°C).
2. Prepare the cupcake pan:
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Place cupcake liners in 6 cups of a large cupcake pan.
3. Prepare the crust:
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In a bowl, combine the graham cracker crumbs, melted salted butter, and brown sugar.
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Spoon about 2 tablespoons of the crust mixture into each cupcake liner in the pan.
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Press the mixture down with the back of a spoon to form an even crust at the bottom of each liner.
4. Prepare the filling:
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In a large mixing bowl, beat the softened cream cheese until smooth and creamy.
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Add 1/2 cup granulated sugar and continue to beat until well combined.
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Add the egg yolks and mix until incorporated.
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Stir in 1 teaspoon of vanilla extract and add 6 drops of edible lemon essential oil. Mix until evenly distributed.
5. Fill the cupcake liners:
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Spoon the cream cheese mixture over the prepared crust in each cupcake liner, filling each about 3/4 full.
6. Bake in the preheated oven for about 20-25 minutes or until the center is set.
7. Cool and chill:
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Allow the cheesecakes to cool in the cupcake pan for about 1 hour, then refrigerate for at least 4 hours or overnight until fully chilled.
8. Serve and enjoy your delicious large cupcakes!