I like to find pretty teacups for the Ladies Tea Society. I may never attend one but I can have all the fun of planning just how I want it to be. Source: SHELLEY Blue Iris Queen Anne Cabinet Tea Cup & Saucer - Art Deco
Categories: "Cooking and Baking"
I read about using orange seeds or Minute rice to clean the grinder. I think taking it apart would be better for actually cleaning out the old coffee oils and gunk. My grinder seems to clog a bit and stop grinding the right amount of coffee beans each time. So, I was looking at ways to clean it. A little weekend project.
So you're already on board with the idea that your grinder is critical to making good coffee at home. But...do you maintain it? Crusty, crispy, bean-crumb-filled, coffee-oil soaked grinders can suck the joy out of your brew. A little diligence and regular care will keep things up to snuff—the first step is admitting you have a problem. Source: 4 Quick Ways to Maintain Your Coffee Grinder | Serious Eats
INGREDIENTS For the crust: 1 1/2 cups finely ground Maria cookies, vanilla wafers or graham crackers 6 tablespoons unsalted butter, melted, plus more for greasing the pan For the cream cheese filling: 1 pound cream cheese, at room temperature 1 14-ounce can La Lechera sweetened condensed milk 3 large eggs, at room temperature For the dulce de leche topping: 1 1/2 cups sour cream 1 14-ounce can La Lechera dulce de leche 1 cup chopped pecans
Dulce de Leche (Milk Caramel)I know that most of the world makes this by boiling the milk inside a closed can, but honestly, that scares the bejesus out of me and according to the Carnation can label I pulled this technique from, is not recommended by them (likely because they do not want to get sued, but still). This method works just as well.Pour one can (14 ounce) sweetened condensed milk into top of double-boiler pan; cover. Place over boiling water. Cook over low heat, stirring occasionally, for 40 to 50 minutes, or until thick and light caramel-colored.Remove from heat. Whisk until smooth.Source: dulce de leche cheesecake squares | smitten kitchen
Dulce de Leche Cheesecake Squares Adapted from Gourmet, December 2003 If you’re looking for a strong dulce de leche flavor in a baked good, this unfortunately isn’t it. Oh, it’s there, but it’s not front and center. It has to share the spotlight with cream cheese, and, well, I’m not sure that it wants to. But, it lingers subtly in the background and, honestly, if there was ever a way to make cheesecake more heavenly, this would have to be it. I’m sure you’ll notice that there is some gelatin in this recipe, and think it’s odd. Heck, even Alex did, which really just made me beam with pride that he knows so much about baking right now that he knows that gelatin is atypical in (baked) cheesecakes. But, if you think about it, it makes a lot of sense. The reason why most cheesecake recipes don’t fare well as squares is that they’re too soft to easily pick up; the gelatin fixes addresses this perfectly. Makes 64 (1-inch) cheesecake squares For crust 3 1/2 ounces (100 grams or 1 cup) graham crackers, crumbled 2 tablespoons (25 grams) sugar 3 tablespoons (45 grams) unsalted butter, melted For filling 1 teaspoon unflavored gelatin (from a 1/4-ounce or 7-gram envelope, will be just about half an envelope) 1/4 cup (60 ml) whole milk 8 ounces (225 grams) cream cheese, softened 2 large eggs 3/8 teaspoon salt 1 cup dulce de leche (12 1/2-ounce or 355-gram can) (recipe follows) For glaze 3 ounces (85 grams) fine-quality bittersweet chocolate (not unsweetened), coarsely chopped 1/2 stick (2 ounces or 55 grams) unsalted butter, cut into pieces 2 teaspoons light corn syrup Make crust: Put oven rack in middle position and preheat oven to 325°F. Line bottom and sides of an 8-inch square baking pan with 2 sheets of foil (crisscrossed), leaving a 2-inch overhang on all sides. Finely grind crackers with sugar and a pinch of salt in a food processor. With motor running, add butter, blending until combined. Press mixture evenly onto bottom of baking pan. Bake 10 minutes, then cool in pan on a rack 5 minutes. Make filling: Sprinkle gelatin over milk in a small bowl and let stand 2 minutes to soften. Beat together cream cheese, eggs, salt, and gelatin mixture in a bowl with an electric mixer at medium speed until well combined, about 2 minutes, then stir in dulce de leche gently but thoroughly. Pour filling over crust, smoothing top, then bake in a hot water bath (I was able to fit mine in a 9×13-inch baking pan) in oven until center is just set, about 45 minutes. Cool cheesecake completely in pan on rack, about 2 hours. Chill, covered, at least 6 hours. Glaze cake within 2 hours of serving: Heat all glaze ingredients in a double boiler or a small metal bowl set over a saucepan of barely simmering water, stirring until smooth, then pour over cheesecake, tilting baking pan to coat top evenly. Chill, uncovered, 30 minutes. Lift cheesecake from pan using foil overhang and cut into 1-inch squares with a thin knife, wiping off knife after each cut. (Don’t skip this step! A clean knife is essential for uber-neat squares.) Note: Cheesecake (without glaze) can be chilled up to 3 days.
The white chocolate chips are really nice as polka dots on this cake.Chocolate Caramel Cheesecake Serves 8 to 10 1 crumb crust (recipe below) 1 cup sugar 3/4 cup heavy cream 8 oz fine-quality bittersweet chocolate (not unsweetened), chopped 1/2 cup sour cream 3 (8 ounce) packages cream cheese, softened 4 large eggs1 teaspoon vanillaSource: chocolate caramel cheesecake | smitten kitchen