I have a very short time left to create and test new recipes with my accomplice, Coco, until she leaves for a church mission to Argentina in the beginning of March. We have a few things left on the docket to make (coming soon: cake pops!), and we tried two really delicious recipes this last week.
The first thing we made: raspberry swirl cheesecakes in the shape of little hearts. We did a chocolate graham cracker crust underneath a creamy cheesecake center. We made the cheesecake with egg yolks and whipped whites (to make it fluffy), as well as some Greek yogurt, which gives a great luscious texture to the cake. We cooked raspberries with orange juice and sugar to make the pretty red marbling on top. They turned out to be a very decadent success.
Our second treat was a Snickerdoodle Cupcake which has been getting rave reviews amongst its taste testers around town. These are little cinnamon sugar butter cakes with just the right combination of spice and sweetness. We frosted them with a cinnamon buttercream icing that has a mock cookie dough consistency from two types of sugars we added to it. Then they were dusted with cinnamon sugar and topped with their namesake: a tiny crisp-yet-chewy snickerdoodle cookie. Ta-da! Snickerdoodle cupcakes are born!
