As a Recipe Developer and Contributing Food Editor for a new food magazine, I spend a huge amount of time looking at magazines, food blogs and cookbooks. I was so excited about this month’s release of “Desserts 4 Today” from Pasty Chef, Cookbook Author, and Fine Cooking Magazine’s Contributing Editor, Abby Dodge. This cookbook is filled with sophisticated, yet easy to make, sweet treats compiled in 5 chapters: Cookies, Creamy Desserts, Frozen Desserts, Fruit Desserts and Pastry Desserts. Each recipe offers notations of “Switch-Ins”, variations to the recipe as well as “Gussy It Up”, ways to dress up each dessert. This book offers so many fabulous recipes for a busy mom, kids or anyone wanting to make fabulous dessert recipes with only 4 ingredients. My daughter helped me choose which dessert to make first, and is she marked over 10 different recipes. I chose the Mini Bittersweet Chocolate Cheesecakes, and they were fabulous! I used semisweet chocolate (as the recipe gives the option for bittersweet or semisweet), and my kids and guests went wild over them.
If you would like to win a copy of this awesome book leave me a comment below on why you would like to have it in your cookbook library. I will select a random winner on Friday, September 24th. For an even better chance to win, tweet this post link (located to the right of the share button next to “print”).
Mini Bittersweet Chocolate Cheesecakes
1 (8-ounce) package cream cheese, room temperature
1/3 cup granulated sugar
4 ounces bittersweet or semisweet chocolate, divided and melted
1 large egg
1. Preheat the oven to 300F. Line 6 standard muffins tins with foil liners and lightly grease with cooking spray.
2. Put the cream cheese in in a medium bowl. Beat with an electric mixer on medium speed until very smooth, about 2 minutes.
3. Add the sugar and 3 ounces of melted chocolate. Beat on medium-low speed until well blended, about 1 minutes. Add the egg and mix until just incorporated.
4. Spoon the batter into muffin cups. Bake 15 to 18 minutes or until the centers of the cheesecakes barely jiggle when nudged. Set the muffin tin on a rack to cool completely. Cover and refrigerate until ready to serve or for up to 3 days (or freeze up to 1 month). Just before serving, drizzle with remaining 1 ounce melted chocolate (rewarm if needed).