Diced! Dessert Challenge – Round 2
The Diced! Dessert Challenge continues…
Each participant in round 2 won their first round and is ready to battle for more.
I will post a pairing each week on Wednesday and Thursday and open the polls for voting. The polls will be open from Thursday until the following Wednesday (before the next pair posts). The winner of each matchup with the most votes will move on to the next round and the chef will produce another recipe for their new matchup. The overall winner will receive any prizes I can acquire. To date the winner will receive:
- Dodo Book for Cooks
- A beautiful Bamboo Cutting Board with a Butterfly Motif, graciously donated by competitor Lindy (The Kozy Nook)
This week’s pairing is:
Cookies – non-chocolate (Luis) vs. Hard Candy (Diana) . Luis beat out non-chocolate cake to advance and Diana beat out Brownies. Today we have Luis from The Chef Cat with some more great cookies…
If you ask somebody where does the cheesecake come from, the most common answer will be New York. Well that is not true. Archaeological findings have proven that cheesecake variations have been baked 2000 BC in ancient Greece. Nevertheless some estimations go further. Due to the fact that even in prehistory the art of making cheese was already known, it is possible that some pre-form of cheesecake has been done years before the Hellenes officially documented recipes. (By the way the oldest documented cheesecake recipe is dated 230 A.D.)
OK… why am I talking about cheesecake history? My category is cookies and I should be talking about that. Well. Coincidentally the weekend my contribution to the DICED Competition was due I had some friends coming over, who have been begging me for weeks to make some cheesecake. To kill two birds with one stone I came up the idea to make some cheesecake cookies.
Here my recipe:
What you need and how you make the cookie dough
- 50 g Butter
- 1 egg
- 200 g flour
- 30 g sugar
- 1 teaspoon vanilla extract
- dash of backing soda
This one is easy. Just put all ingredients in one bowl and knead them together until you get a homogeneous dough.
Take small pieces and form little bowls. (I used a silicone praline form so all cookies look equal and poked a hole in them)
Bake the cookies for 20 minutes aprox at 190º C. After baking let them cool down.
What you need and how you make the filling.
- 200ml whipping cream
- 2 spoon sugar
- 200g cream cheese
- 3 shards gelatine
- Marmalade and fruit for decoration
Caramelise the sugar in a pot. When it starts caramelising add 2 spoons of whipping cream. When the cream starts boiling withdraw it from the stove and add the gelatine shards (You need to wet the gelatine shards for 5 minutes in cold water and rinse them before adding them). Stir until you get a homogenous mass. Let it cool down for 3 minutes.
Take the rest of the whipping cream and whip it. Afterwards add the cream cheese and the caramel-gelatine mix. Mix it cautiously until you get a homogeneous cream.
Now fill the cookies with the cream. And decorate them with the marmalade for decoration.
Let the cream harden for 2 hours. Then serve and enjoy!