Flourless cheese cake

 

For a round cake 15 cm or 6 in, yields 4 persons.

Ingredients:

195 g ( 7 oz ) Cream Cheese

130 g ( 5 oz) Condensed milk

3 eggs

Instructions:

Preheat oven at 355°F. Mix cheese and condensed milk in bowl on a water bath until smooth, don’t overheat. Withdraw from the bath and mix in egg yolks. Reserve. In a separate bowl beat egg whites with a whisk or in the mixer into stiff peaks. Fold in the egg whites into the cream cheese batter in three batches. Pour the light batter into a 6 inches round cake mold lined with parchment paper. Bake in water bath for 45 minutes at 355°F until golden and a stick inserted in the center comes out clean. Let cool and refrigerate overnight in the mold. Remove from the mold and remove parchment paper. If preferred, dust with powdered or confectionery sugar and top with you favorite berries.

Notes:

It took me 65 minutes to bake, baking time depends on your oven.

Source:

YouTube. Dulce Hogar Recetas. Video recipe in Spanish here

Pear & Ginger Muffins

Yields: 12 muffins

Ingredients:

1  3/4 cups (9 oz/280 g) all purpose (plain) flour

2 teaspoons baking powder

1/2 teaspoon baking soda (bicarbonate of soda)

1/4 teaspoon salt

2/3 cup (5 oz/155g) firmly packed golden brown sugar

1 teaspoon ground ginger

1 tablespoon peeled and grated fresh ginger

2/3 cup (4 oz/120 g) finally chopped crystallized ginger

2 large eggs

1 cup (8 oz/250 ml) whole milk

6 tablespoons (3oz/90 g) unsalted butter melted

1 1/4 cups (5 oz/155 g) chopped, peeled pear (about 1 large)

Preparation:

Position a rack in the middle of the oven, preheated to 425 °F (220 °C). Butter 12 standard  muffin-pan cups or line them with paper liners.

In a bowl, stick together the flour, baking powder, baking soda, salt, sugar, ground ginger, fresh ginger and  1/3 cup (2oz/60g) cup of crystallized ginger. Set aside.

In a large bowl, combine the eggs, milk, and butter and beat on low speed just until blended. Add the dry ingredients and mix just until moistened. Fold in the pear. Do not over mix.

Spoon the batter into prepared muffin cups, filling each cup about three-fourths full. Sprinkle the remaining crystallized ginger evenly over the tops. Bake until a toothpick inserted into the center of a muffin comes out clean, 15-18 minutes. Let cool in the pan on a wire rack for two minutes, then turn out onto the rack. Serve warm. Store in an airtight container at room temperature for up to 2 days, or freeze for up to one month.

Notes:

You can use pears that are still slightly firm, as they will keep their shape nicely. Use a firm variety such as Bartlett (Williams), Bosc, or Anjou.

I cannot find crystallized ginger easily so I used home made candied ginger. I diced peeled fresh ginger finely and cook it with equal part of white sugar and one tenth part of water. Boil few minutes until sugar dissolves, let cool and let sit overnight uncovered. Drain the syrup and use as crystallized ginger.

Source:

Essentials of Baking

Williams Sonoma

Banana-Oatmeal cookies

I tried these cookies and eating two cookies is very fulfilling. Perfect for sweet cravings! Delicious!

Ingredients:

1 cup old-fashion rolled oats
2 tsp. ground cinnamon
¼ tsp. sea salt
2 ripe medium bananas, mashed
¼ golden raisins 
¼ chopped raw walnuts


Preparation:

Mix all ingredients. Place one Tbsp. drops on a baking sheet lined with parchment paper. Bake at 350° F for 15 minutes or until firm. 

 

Notes:

 

The amount of cinnamon looks like a lot but the flavors in this recipe are well balance.15 minutes is enough to make cookies firm and moist. Nonstick cooking spray is not necessary.

 

Source: 21 day fix eating plan by Beachbody.