I made a sort of vegetable risotto for dinner tonight! I cooked some short grain brown rice in vegetable stock and black pepper, then threw in some finely diced zucchini, red bell pepper, mangetout, baby corn and sun-dried tomatoes, simmering it all until the liquid evaporated. I then added some dried basil, nutritional yeast (in place of the usual parmesan you find in risotto), more black pepper and a little drizzle of olive oil, then voila!
Sorry the photo isn’t so great, the sun was setting and there was so much steam coming from it that I only managed one photo! I guess I could’ve waited until there was less steam… but I was hungry and my stomach always wins. ;D
Oreo Cheesecake Bites
- 23 Oreos
- 2 tbsp. unsalted butter, melted
- 12 oz. cream cheese, room temperature
- 6 tbsp. sugar
- 6 tbsp. sour cream, room temperature
- 1/2 tsp. vanilla extract
- 1/4 tsp. salt
- 1 large egg plus 1 egg yolk
- 12 Oreo cookies, roughly chopped
Chocolate Drizzle Decoration
- 4 ounces semisweet or bittersweet chocolate
- 4 ounces white chocolate
- Preheat oven to 325 degrees F. Line an 8X8-inch baking pan with foil. Let two sides of the foil overhang on the baking dish so it will be easier to pull out the finished cheesecake.
- To make the crust, pulse the cookies in a food processor unto they are finely ground. Add the melted butter and pulse until the cookies are moistened.
- Transfer the ground Oreos to the prepared baking pan, and press the crumbs into an even layer on the bottom of the pan. Bake for 10 minutes.
- In the bowl of a stand mixer, beat the cream cheese on medium-high until light and smooth, about 2 minutes.
- Mix in the sugar until well combined.
- Blend in the sour cream, vanilla, and salt.
- Beat in the egg and egg yolk until well incorporated.
- Gently stir in the chopped Oreos (note: make sure the chopped cookies are roughly chopped. If you chop them too fine, they will turn the white filling into a mucky dark color).
- Pour the cheesecake batter over the prepared crust; smooth the top with a spatula. Bake for 40 minutes or until cheesecake is set around the edges but slightly wobbly in the center.
- Let cheesecake cool to room temperature for about 1 hour; cover the pan and refrigerate until well chilled, about hours or overnight.
- To cut the bars, lift the overhand foil from the pan, and place the cheesecake on a cutting board. Peel away the foil and slice into bars. Clean the knife blade after each slice to keep the edges pretty. Also, pull knife upward rather than sliding it out after the cut to keep the edges cleaner looking.
- To decorate, place the cheesecake bites on a wax, foil, or parchment-lined baking tray. Melt the chocolate in separate bowls in the microwave in 30 second increments, stirring frequently, until completely melted. Pour the melted chocolate into ziploc baggies (I place the baggie in a small cup and fold the edges over the cup to make this process easier). Snip off a teensy tinsy corner and drizzle the chocolate over the cheesecake bites.
- Chill the cheesecake until ready to serve. These can also be froze in an airtight container for up to a month. Let them defrost in the refrigerator and serve chilled.
DISCLAIMER! Super Candy is a blog of a Newbie Cook aspiring to provide mouth watering reads. On this blog the author shares her personal cooking experience, dugged up recipes and reblogs of delicious and scrumptious looking photographs.
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