Cookies and Cream Cheesecakes {MSC}

This is my first month baking with the Martha Stewart’s Cupcakes Club, and I was excited to start with this recipe for Cookies and Cream Cheesecakes chosen by Nina. I bought Martha Stewart’s Cupcakes a few months ago with a 50% off coupon at JoAnn’s, but until now I hadn’t baked anything from it. Suffice it to say, I’ll be baking more from this book, and not just once a month with the Club.

My daughter actually saw this recipe before she knew I had joined the Cupcakes Club and asked me if we could make them. Oreos and cheesecake baked in a cupcake, who could resist?

We cut the recipe in half, in part because I don’t have 30 muffin cups, but mostly so we wouldn’t eat that many cupcakes between the four of us.

This was a very easy recipe to make. In the time it took my daughter to line the muffin pans and put an Oreo in each cup, I had mixed the batter, which consisted of cream cheese, sugar, vanilla, eggs, sour cream, salt, and crushed Oreos. I was afraid the cheesecakes would be too rich and sweet, but there wasn’t much sugar in the recipe, and the sour cream cut the richness. All in all, I would call this a perfectly balanced recipe.

After we baked them, I put them on a cooling rack on the table to cool. The recipe said to cool them in the pans, then put the pans in the refrigerator for at least four hours before eating. I wasn’t sure I could wait that long. As it turns out, neither could Bailey, our three-year-old beagle. I heard something in the dining room, and went to check only to find him standing on the table, enjoying his third cheesecake, paper and all. This wasn’t his first foray into the culinary arts. I only wished I had thought to take a picture of him before I shooed him off the table.

I decided the cheesecakes were cool enough, so I put one pan in the refrigerator and the other, smaller pan in the freezer. After about 45 minutes, we sampled the ones from the freezer. They were delicious. Sweet and crunchy, with a nice tang from the cream cheese and sour cream.

We will definitely make these again. And I’m sticking with the Club, my waistline be damned.

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Triple-Citrus Cupcakes {MSC}

This evening, in the time it took for the rest of the family to decide what they wanted for dinner, I mixed up these wonderful cupcakes from Martha Stewart’s Cupcakes.

The batter consisted of butter, sugar, lemon, orange, and lime zest, eggs, flour, and salt. The butter and sugar whipped up really light and fluffy, and the batter ended up having the consistency of fresh whipped cream. By the time I put the batter in the pan, we had decided on dinner and called in our order.

The cupcakes were finished in 20 minutes, just in time for me to go pick up our dinner. By the time we were done eating, the cupcakes had cooled and were ready to be glazed.

I mixed up the glaze, which consisted of powdered sugar, lime zest, and fresh lime juice. I dipped the cupcakes in the glaze, then sprinkled them with lime zest.

These cupcakes were really delicious. They weren’t overly sweet, and the citrus gave them a nice depth of flavor. Although I’ve only baked a few recipes out of this book, so far I’m impressed with what I’ve tasted.