CHOCOLATE CHEESECAKE FOR TWO

Chocolate cheesecake for two, how tempting is that? Actually, this was rich enough that Hubby and I split a piece (technically making it cheesecake for 4). Served with a dollop of sweetened whipped cream, this was the perfect ending to a romantic dinner.


Preheat your oven to 325F and line a mini loaf pan (6" x 3" x 2") with foil (leaving the ends long enough to grip on to) and spray with vegetable spray.

GRAHAM CRACKER CRUST
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½ cup graham cracker crumbs
1 tablespoon sugar
1 tablespoon of melted butter
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Mix well and pat firmly into prepared mini loaf pan, set aside.
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FILLING
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½ cup semi-sweet chocolate chips (see note)
4 ounces cream cheese (room temperature)
2 tablespoons white sugar
1 egg room temperature (slightly beaten)
1 teaspoon flour
½ teaspoon vanilla extract
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Melt chocolate chips and beat them into the softened cream cheese; add the vanilla and sugar. Whisk in beaten egg and flour until smooth (don't over mix). Pour over the crumb crust.
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Place the mini loaf pan inside of an 8" or 9" cake pan and add hot water to the bigger pan until it comes half way up the side of the smaller pan. Bake 30 minutes or until set.
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Cool about 15 minutes, then put in fridge and chill for at least 3 hours (even better on day 2). To serve, grab edges of foil, and lift the cheesecake out of the pan. Fold foil back and cut cheesecake into pieces; serve with sweetened whipped cream.
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NOTE: Your chocolate cheesecake is only going to be as tasty as the chocolate that you use. I used Ghirardelli chocolate chips and they were excellent.
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NOTE: After baking for 30 minutes, gently tap the side of the smaller pan with a spoon. You should see just a little jiggle in the batter, but not much.

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Bewitching Italian Chocolate Truffles

( Click image for enlarged view )

Happy Dewali ... to all my blogger friends ... wondering why I am wishing you all so early...well I am on my way now to India to celebrate Dewali. Got to catch a flight tomorrow morning !!

Last few days have been hectic and I have been unable to visit all your blogs .. I am sorry about that but I am sure I will be visiting your blogs when I settle down in India.. It will take a few days for me , I will really miss blogging and all your yummy recipes. I may post some wonderful creations of my MIL,Mom and my SIL : )

Before leaving I wanted to post this Italian chocolate truffle ... its very easy to prepare and it simply melts in your mouth. It is a soft chocolate with mild orange flavor that will tickle your tastebuds

Happy Dewali once again and have a wonderful time and here is the recipe

Cooking Time : 7 min

Preparation Time: 10 min

Make : 24 truffles

Ingredients :

• 6 oz semisweet chocolate (best quality)
• 1/4 tsp orange extract
• 3 tbsp unsalted butter
• 4 tbsp confectionery sugar
• 1/2 cup almond powder (finely grinded)
• 2 oz semisweet chocolate grated (for coating)

Making the Truffles

Melt the semisweet chocolate with orange extract in a bowl set over a saucepan of hot water,stir until well combined.

Add butter and stir until it melts,add sugar and almond powder and stir nicely

Let the mixture sit in a cool place until it is firm enough.Divide and shape them into 24 balls.

Place the grated chocolate on a plate and roll the truffles in it to coat them nicely.

Place the truffles in paper candy cases and let it chill. Your tempting truffles are ready.

Note:

You can melt ur chocolate in microwave ,but u have to stir it in every 30 second till it melts completely

In original recipe they used 2 tbsp orange liqueur but I replaced it with orange extract.

I am sending this truffles to

Anyone can cook hosted by Ayeesha

Bookmarked Recipe Every Tuesday hosted by Priya n Aipi

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Tags: Italian, Chocolate, Dewali Treat, Deepavalli Sweet, Truffles

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TOASTED ORZO with PARMESAN & BASIL

This simple (and versatile) little side dish is just delightful. The orzo is toasted in butter before boiling, which adds an extra flavor, then it is tossed with Parmesan and fresh basil. Whether you use it as a side dish or a main dish, it is a very nice change.2 tablespoons butter

1 cup uncooked orzo pasta

2¼ cups chicken broth

½ cup grated Parmesan cheese

¼ cup thinly sliced fresh basil

½ teaspoon salt

¼ teaspoon black pepper

pinch of red pepper flakes

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Melt the butter in a heavy bottomed pan that has a tight fitting lid. Add the UNCOOKED orzo pasta and stir until completely coated with the butter. Cook on medium-high until the pasta turns golden to lightly brown (watch it because once it starts to turn, it turns quickly).

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Stir in the chicken broth, red pepper lakes, salt and pepper and bring to a boil. Cover and reduce heat to a simmer. Simmer until the orzo is tender and liquid is (almost) all absorbed. This will take 15 to 20 minutes depending on how fast your simmer is.

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When orzo is tender, remove from heat and stir in Parmesan cheese and fresh basil. Serve hot.

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NOTE: Just about anything can be added to this recipe, next time I think I'll include a little crisp bacon & some mushrooms!!!

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