Toasted Almond and Winter Citrus Yule Log

I have always wanted to make a yule log cake! Well actually, I had been calling them swirly cakes until a friend informed me of their true title last night. Either way, they are so festive and so distinct! I finally worked up the courage and concocted this toasted almond cake with a winter citrus buttercream. It’s so festive but lighter than other winter flavors (I see you and love you gingerbread but sometimes I need some lemon in my life!) This cake is super fluffy, almost like angel food cake’s slightly shorter cousin, and has a beautiful sugary crust after being rolled up in powdered sugar, almost like it’s been dusted in snow!

I brought this to a dinner party this weekend and it was a huge hit. I’d always been intimidated by yule log and jelly roll cakes because of that impressive swirl but this cake was much easier than I anticipated. Plus, just so tasty!

Almond and citrus are a classic pairing, and are surprisingly wintery. The zing of winter citrus, which in this recipe are clementine, orange and lemon, plus the roasty-toasty flavor of the toasted almonds are the perfect cure to your winter blues.

I love to bake with essential oils. They add such an intense flavor in such a small amount and are alcohol free in case you’re uncomfortable with extracts. Please make sure the essential oils you chose are food safe! I use the DoTerra brand and I know there are countless other brands of edible oils. Just please do your research, since many essential oils are not edible at all (hello poisonous eucalyptus)! However, you certainly don’t need to run out and buy essential oils just for this recipe! They can be replaced by a teaspoon of lemon and orange extracts.

Since this cake is so light and airy, the richness of the buttercream brings this cake back down to earth. However, if you’re not a frosting person, replace the buttercream with a delicious citrus scented whipped cream by added orange zest, some powdered sugar and some citrus essential oil (make sure it’s food-safe!!) to some cream whipped to stiff peaks. Make sure to refrigerate before serving!

Bring this show-stopper to your next holiday gathering and you’ll definitely be invited back!

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Ingredients:

nonstick spray that includes flour, or nonstick spray plus flour for sprinkling

4 large eggs

1 cup sugar

1 1/2 tsp baking powder

1 tsp almond extract

1 cup flour

3 1/2 cups powdered sugar plus extra for sprinkling

2 sticks butter, softened

8 drops orange essential oil 

4 drops lemon essential oil

1 tsp orange or clementine zest

the juice of one orange or two clementines

1/3 cup slivered almonds, toasted

cooking spray with flour

the zest of half an orange

1 tablespoon dark chocolate melts, melted

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Instructions:

1. Preheat the oven to 370 degrees Fahrenheit and prepare a baking sheet with parchment paper and nonstick spray that includes flour. Alternatively, spray with nonstick spray and coat with flour.

2. With an electric mixer, beat eggs and sugar together until extremely light  and frothy.

3. Sift flour and baking powder into the egg and sugar mixture and add the almond extract. 

4. Mix together until smooth and pour into the prepared baking sheet.

5. Bake at 370 degrees for 12 minutes or until the cake is golden and springs back when pressed.

6. While the cake bakes, cover a dish towel in powdered sugar.

7. Once the cake is removed from the oven, invert onto the prepared dish towel and roll the cake while it is still hot.

8. Allow the cake to cool while rolled.

9. While the cake cools, beat together softened butter, the juice of one orange, the zest of half an orange, three and a half cups of powdered sugar and orange and lemon essential oils until fluffy.

10. Once the cake is cooked, unroll,  spread with frosting and re-roll the cake.

11. Present the cake seam side down on a plate.

12. Toast the slivered almonds in the oven at 350 degrees Fahrenheit until just fragrant.

13. Melt one tablespoon of dark chocolate. (I used chocolate melts so I didn’t have to deal with tempering)

14. Use a piping bag to form a swirl of chocolate on a piece of parchment paper and allow to harden.

15. Fill a piping bag with the remaining frosting and pipe a swirling line on the top of the cake. Cover this line with the toasted almonds. Top this line with the chocolate swirl.

16. Refrigerate before serving and enjoy!

 

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Pinwheel Cookies

Holiday baking season is upon us! For me, Christmas and holiday baking are really the only redeeming part of winter. I’m so much more of a summer person but I do love to get festive. I thought I would start off this season with some super easy and super festive cinnamon pinwheel cookies. This recipe was adapted from a veeeeery old recipe (part of a project I’m working on!) but they honestly could not be easier. Plus, they taste like little cinnamon buns and seem to be loved by all who taste them. These keep for a while without getting stale and would make such a sweet gift!

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Ingredients:

1 cup flour

2 teaspoons baking powder

1/4 teaspoon salt

2 tablespoons butter, melted and separated

1/3 cup half and half

cinnamon to taste ( I used a few tablespoons)

1/4 teaspoon nutmeg

2 tablespoons sugar plus extra for sprinkling

1 egg beaten with 1 tablespoon water (optional)

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Instructions:

  1. Line a baking sheet with parchment paper and preheat the oven to 350 degrees Fahrenheit.
  2. Sift together flour, salt and baking powder.
  3. Add one tablespoon melted butter and one third cup milk.
  4. Stir to combine into a smooth dough.
  5. Roll out dough to a thin sheet.
  6. Brush one tablespoon melted butter over the sheet of dough.
  7. Sprinkle dough with a thin layer of cinnamon, nutmeg and sugar.
  8. Roll the dough up into a tube.
  9. Cut the cookies to even pieces, about 1/4 inch thick.
  10. Lay the cookies out on the baking sheet.
  11. Brush the tops of the cookie with the egg wash and sprinkle with sugar.
  12. Bake the cookies for about 15 minutes at 350 degrees Fahrenheit or until they have puffed up and turned slightly golden.
  13. Let cool and enjoy!

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Caramel Apple Tart

Only three days until Thanksgiving! The good news is you still have time to make this amazingly creamy, caramel apple tart to wow your guests (or to treat yourself after you cooked and hosted!). This tart seriously gets rave reviews. It’s also show-stopping because of it’s rustic apple rings and perfectly browned crust, especially in this extra wide, circular pie plate. However, this tart could totally be made in a long, rectangular tart pan and would be equally stunning.

This tart consists of an all butter crust, topped with the creamiest and silkiest caramel custard. This custard is crowned with slices of tart apple and baked until golden. It really could not get any better. If you make this for your guests, they’ll cry tears of joy. If you make this as a hostess gift, they’ll invite you to move in. I’m telling you, you gotta try this.

A few notes on this recipe:

The seltzer and lemon juice are really important to keep the apples from oxidizing and browning in an icky way. The cornstarch is also important. Depending on the heat of your stove, the fat content in the half and half and eggs, and whatever Thanksgiving luck you may have, the custard may not reach the exact perfect thickness that you want. In this case, you can just add another tablespoon of cornstarch and continue to stir. It should thicken right up!

This tart is really a delight and a refreshing addition to Thanksgiving. Plus, this recipe makes enough for plenty of left overs which are perfect for day-after-Thanksgiving breakfast.

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Ingredients:

For filling:

3-4 tart apples, sliced thinly

1 cup flavored seltzer water, preferably a citrus flavor

1 teaspoon lemon juice

2 cups half and half

4 eggs

1 cup white sugar

1 teaspoon vanilla extract

2-3 tablespoons cornstarch

3 tablespoons salted caramel syrup (I used Torani)

For crust:

1/2 cup butter, frozen

1 1/2 cup all purpose flour

1 pinch salt

1/4 cup ice water

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Instructions:

  1. Freeze half a cup of butter until completely frozen solid.
  2. Once the butter is frozen, fill a cup measure with 1/4 cup water and a few ice cubes.
  3. Sift 1 1/2 cups of all purpose flour and one pinch of salt into a large bowl.
  4. With a cheese grater, grate the butter into the bowl of flour.
  5. With your hands, rub the butter into the flour, adding just enough of the ice water to form a dough.
  6. Wrap dough in plastic wrap and chill.
  7. While the dough chills, bring half and half to a boil.
  8. Once boiled, remove from heat.
  9. Whisk eggs and sugar in a separate bowl until smooth and combined.
  10. While stirring the half and half, pour the sugar and egg mixture very slowly.
  11. Once all of the egg mixture is incorporated, return the pot to medium heat.
  12. Add two tablespoons of cornstarch and stir the mixture constantly until the mixture thickens. If the custard is not the desired consistency after 15-20 minutes, add another tablespoon of cornstarch and stir until thick.
  13. Remove the custard from heat and stir in vanilla and caramel syrup.
  14. Refrigerate until ready to assemble.
  15. Thinly slice apples and soak in flavored seltzer water and lemon juice.
  16. Preheat the oven to 350 degrees Fahrenheit.
  17. Roll out pie dough and press into pie plate.
  18. Dock the pie crust (prick holes into the bottom with a fork) to allow steam to escape while baking.
  19. Spread the custard evenly in the pie shell.
  20. Lay the apples in concentric circles, alternating their direction.
  21. Bake the tart for 50-60 minutes, until the custard is just slightly wobbly but the crust is browned and the edges of the custard are turning golden.
  22. Once removed from oven, chill until cold.
  23. Serve the tart cold and enjoy!

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Parker House Bread

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Every year my mom makes parker house rolls for Thanksgiving. They are a lot of work and always end up amazing. I have always wondered if there’s an easier way to achieve their fluffy texture and golden crust.

It turns out this is possible by turning the rolls into a delicious, moist and fluffy loaf. No forming and folding individual rolls, no brushing every nook and cranny with egg wash and butter. No double proofing. Plus, a slice of bread has more surface area for butter so it’s really an all around win situation.

This recipe makes a loaf of bread that cuts into eight or nine thick slices of bread. It’s very easily doubled (or even tripled) to serve a crowd so you can make enough for everyone at your Thanksgiving table.

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Ingredients:

1/2 cup half and half (whole milk will work as well)

1 tablespoon unsalted butter

2 cups all purpose flour

1/2 tablespoon white sugar

a pinch of salt

1/2 tsp active dry yeast (about a quarter of a packet)

1/4 cup lukewarm water

1/4 teaspoon baking soda

1 egg beaten with 1 tablespoon of water

sea salt for sprinkling

butter for serving (I prefer salted with this recipe)

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Instructions:

  1. Start the rolls an hour before baking and two hours before serving.
  2. In a pot over medium heat, bring to a boil half a cup of half and half and one tablespoon of butter.
  3. Once boiled, remove from heat and allow to cool.
  4. In a large bowl, sift together one cup of flour, and a pinch of salt.
  5. In a measuring cup, dissolve yeast into a quarter cup of lukewarm water and add half a tablespoon of sugar. Allow to sit until it begins to bubble slightly.
  6. Once the cream and butter mixture is cooled, add it to the flour and salt.
  7. Then add the yeast and water to the bowl and mix together until smooth.
  8. Cover the mixture with a dishtowel and allow to rise for an hour in a very warm place (but not warm enough to cook the mixture).
  9. Once the mixture has risen to double its size, add a cup of all purpose flour and a quarter teaspoon of baking soda.
  10. Mix to form a wet dough.
  11. Preheat the oven to 350 degrees Fahrenheit.
  12. Line a loaf pan with parchment paper.
  13. For the dough into a loaf and put the loaf in the lined pan.
  14. Beat an egg with one tablespoon of water and brush this mixture over the top of the loaf.
  15. Sprinkle the loaf generously with sea salt.
  16. Bake the loaf for 25- 35 minutes or until the top is golden brown and the loaf springs back when touched.
  17. Serve warm with salted butter and enjoy!

parkerhousebreademyregan

Jamaican Beef Patties

I want to get out ahead of this: these aren’t authentic. I’ve never actually had a Jamaican beef patty since I’m a vegetarian. However, Jamaican beef patties are my dad’s favorite food, and I really wanted to learn how to make them for him. So after a lot of research, and some helpful taste testers, I can vouch for the fact that these taste good, even if they are not the most authentic.

Another way these aren’t authentic is that I’ve developed a vegetarian version so I can finally try a Jamaican beef patty. The ground beef in this recipe can be replaced by either a crumbled Beyond Burger, cooked quinoa or your preferred vegetarian ground beef replacement. Its as simple as that!

For the spice in this recipe, I used Secret Aardvark Habanero Hot Sauce. It’s delicious but hard to find (my boyfriend had to track it down on a business trip to Oregon). An awesome alternative is my Jerk- Inspired Tomato & Chili Sauce, but you can use ketchup or any jerk seasoning blend you like.

You could use pre-made pie crust for this recipe, but the addition of curry powder really makes these hand-pies. Also, this recipe for homemade pie crust is really easy and makes amazing crust. Sometimes a little extra effort is worth it, and I firmly believe pie crust is one of those times.

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Ingredients:

For pastry:

1/2 cup butter, frozen

1 1/2 cup all purpose flour

1 pinch salt

1/4 cup ice water

1 teaspoon curry powder

1 egg beaten with a tablespoon of water

For filling:

1 pound ground beef or a couple Beyond Burgers

1/4 of a white onion, chopped

4 cloves garlic, minced

2 tablespoons jerk seasoning, ketchup or my Jerk- Inspired Tomato & Chili Sauce

1/2 teaspoon allspice

2 tablespoons olive oil

1/4 teaspoon black pepper

1/2 cup water

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Instructions:

  1. Freeze half a cup of butter until completely frozen solid.
  2. Once the butter is frozen, fill a cup measure with 1/4 cup water and a few ice cubes.
  3. Sift 1 1/2 cups of all purpose flour, curry powder and one pinch of salt into a large bowl.
  4. With a cheese grater, grate the butter into the bowl of flour.
  5. With your hands, rub the butter into the flour, adding just enough of the ice water to form a dough.
  6. Wrap dough in plastic wrap and chill.
  7. While the dough chills, sauté onion and garlic in olive oil until fragrant.
  8. Add ground beef and spices.
  9. Once the beef is browned, add the jerk sauce or ketchup and water.
  10. Bring the mixture to a boil and cook until most of the liquid has cooked off.
  11. Beat an egg with a tablespoon of water to make an egg wash.
  12. Remove the dough from the fridge and roll out.
  13. Preheat the oven to 350 degrees Fahrenheit.
  14. Cut out dough to the size you’d like your pies to be. I made mine around the size of an iphone.
  15. Place a couple teaspoons of mixture into each piece of dough.
  16. Brush the edges with the egg wash and fold the dough over.
  17. Crimp the edges with a fork.
  18. Cut three vents in the top of each pie and brush with the egg wash.
  19. Bake for 20 minutes or until the pies are golden brown and glossy.
  20. Serve warm with Mango Habanero Hot Sauce, Jerk- Inspired Tomato & Chili Sauce, or ketchup and enjoy!beefpattyemyregan.jpg

 

 

 

Vegan Garlic Bread

Is there a food better than garlic bread? Probably not. My no-knead recipe makes it soooo easy for you to make garlic bread for your vegan and non vegan friends alike. I’ve been baking a lot of bread recently, and this is one of the easiest bread recipes I’ve made. It’s so easy that you could even make the dough ahead of time and keep it in the fridge. On the day you want to bake, remove the dough from the fridge, let rise for 45 minutes and follow the recipe from step seven.

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Ingredients:

3 cups water, slightly warmer than body temperature

10 ice cubes

1 tsp sugar

1 packet active dry yeast

1- 1 1/2 tsp salt, or more to taste

6 1/2 cups all purpose flour, plus an extra 1/2 cup for dusting the loaf and the board

1/4 cup olive oil

4 cloves garlic, minced

Sea salt for garnishing

Optional: Everything Bagel Seasoning

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Instructions:

  1. Dissolve one packet of active dry yeast, one teaspoon sugar, and one and a half teaspoon salt into three cups of lukewarm water. Stir gently to dissolve and pour into a large mixing bowl.
  2. Measure six and a half cups of flour.
  3. Add the flour to the water and yeast mixture all at once and stir with a spoon or your hands until combined and there are no dry flour patches. Be careful not to over work the dough.
  4. Mince four cloves of garlic and fold gently into the dough.
  5. Drape a towel or piece of parchment over the bowl and let it rise for two hours at room temperature. Don’t worry about it checking on it, just walk away for two hours and it’ll be ready when you come back.
  6. After two hours, preheat the oven to 450 degrees Fahrenheit.
  7. Line a sheet pan or a loaf pan with parchment paper and dust the paper with flour.
  8. Gently form the dough into a loaf and place on the lined sheet pan or put the dough in a lined loaf pan.
  9. Brush the top of the loaf with olive oil and sprinkle with sea salt.
  10. Bake the baking tray with the dough on the middle rack of the oven. Place an oven safe baking dish or another baking sheet with 10 ice cubes on the bottom rack. This will cause steam in the oven which allows the crust to stay soft in the first stages of baking so the loaf can expand freely while the yeast is still active.
  11. Bake the bread for about 25-35 minutes at 450 degrees Fahrenheit, until the crust is browned and firm.
  12. Remove the loaf from the oven and slice the bread. Brush each slice with olive oil and sprinkle with sea salt and/or Everything Bagel Seasoning.
  13. Enjoy!

veggarlicbreademyregan2

Cranberry Orange Hand Pies

Unpopular opinion: cranberry sauce is the best part of Thanksgiving. No, not cranberry sauce from a can, but homemade, slowly stewed cranberries, with orange zest and a little sugar. Almost like a dessert that’s acceptable to eat during the dinner portion of Thanksgiving dinner. You don’t have to agree with me, but I think you will agree that making, and eating, these cranberry orange hand pies is a pretty great way to spend an afternoon.

The recipe for the pastry comes from a cookbook published in 1897 and is one of the best pie crusts I’ve ever tried. The original recipe called for half lard and half butter, but I modernized, and vegetarian-ized the recipe by switching it to an all butter crust. This dough is so simple to make and could easily be made in a larger batch and frozen in pie sized portions for use at a later date, which might be helpful as we approach the holiday season!

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For pastry:

1/2 cup butter, frozen

1 1/2 cup all purpose flour

1 pinch salt

1/4 cup ice water

1 egg

1 tbs cream

For filling:

12 oz cranberries

1 cup water

5 tbs sugar

6 drops orange essential oil or 1/2 tsp orange extract

For icing:

1/4 cup powdered sugar

1 tbs cream

2-3 tsp water

1/4 tsp vanilla extract

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Instructions:

  1. Freeze half a cup of butter until completely frozen solid.
  2. Once the butter is frozen, fill a cup measure with 1/4 cup water and a few ice cubes.
  3. Sift 1 1/2 cups of all purpose flour and one pinch of salt into a large bowl.
  4. With a cheese grater, grate the butter into the bowl of flour.
  5. With your hands, rub the butter into the flour, adding just enough of the ice water to form a dough.
  6. Wrap dough in plastic wrap and chill.
  7. While dough chills, combine 12 ounces of cranberries, one cup of water, five tablespoons of sugar and 6 drops of orange essential oil in a medium sauce pan.
  8. Stew this mixture on medium heat until the cranberries have burst and the sauce has reduced into a jam.
  9. Preheat the oven to 400 degrees Fahrenheit and line a baking sheet with parchment paper.
  10. Remove the dough from the fridge and roll into a thin and flat sheet.
  11. Cut dough into nine rectangles and place on lined baking sheet.
  12. Drop a teaspoon of cranberry jam onto one half of each of the rectangles.
  13. Fold the rectangles over and crimp the edges sealed.
  14. Cut three vents into the top of each hand pie.
  15. Beat one egg and one tablespoon cream together and brush on top of each pie.
  16. Bake for 20 minutes at 400 degrees Fahrenheit.
  17. While the hand pies bake, mix together 1/4 cup powdered sugar, one tablespoon cream, 1/4 teaspoon vanilla extract and two tablespoons water until a thin glaze is formed. Add another tablespoon of water if the glaze is too thick.
  18. Once the pies have been removed from the oven and have cooled slightly, brush the glaze on each pie and allow to cool completely.
  19. Enjoy!

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Cranberry Filled Orange and Olive Oil Cookies

The other day I was baking snacks for a party. I’d planned to make bread but realized I was out of yeast. Not wanting to go out to the store in the rain for the second time that day, I called my neighbor, who sure enough, had yeast! (Thank you Bella!) As a thank you, I whipped up these cookies to deliver across the hall. These cookies are modified from a recipe from a cookbook called Cooking With Nonna.

Technically, these cookies could be filled with any jam or preserves you’d like, but the orange and cranberry combination is perfect for the fall and winter. This recipe makes about 8 cookies but could easily be doubled so both you and a friend could enjoy them!

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Ingredients:

For the filling:

12 oz cranberries

1 cup water

5 tbs sugar

6 drops orange essential oil or 1/2 tsp orange extract

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For the cookie dough:

1 1/4 cup flour

4 drops orange essential oil or 1/4 tsp orange extract

1/4 tsp lemon juice

1/4 cup white sugar

2 eggs

1 tsp cream

3 tbs flavorful olive oil

1/2 plus 1/4 tsp baking powder

1/4 tsp vanilla extract

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Instructions:

  1. Preheat oven to 350 degrees Fahrenheit. Line a baking sheet with parchment paper.
  2. In a saucepan, simmer together 12 oz of cranberries, five tablespoons of sugar, orange essential oil and water together on medium heat until cranberries pop and soften, forming a delicious cranberry jam. Feel free to add more sugar to taste.
  3. In a bowl, beat 1 egg and sugar with a whisk until the mixture is slightly foamy and fully combined. This took me about 2 minutes.
  4. Add the olive oil, lemon juice, flour, baking powder and orange oil and mix until fully combined and dough is formed.
  5. Scoop 1- 1 1/2 tablespoons of dough and use wet hands to form the dough balls into discs.
  6. Scoop 1 teaspoon of cranberry jam into the center of each disc.
  7. With wet hands, form another flat disc of dough to cover each cookie. Press the seams with your fingers to seal in the jam.
  8. Beat one egg with one teaspoon of cream and brush this mixture over each cookie.

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Mango Habanero Hot Sauce

This summer I went a little pepper crazy. I turned my backyard into a serious pepper farm. I grew shishito peppers, jalapeno peppers, Anaheim peppers, cayenne, tabasco peppers and of course, habanero peppers. Although they’re super spicy, habaneros also have a beautiful citrusy flavor that goes under appreciated because of their spice. I live for spicy food, but I know so many people who just can’t handle a habanero. This sauce is for you. Since I’ve paired the habanero with a super sweet and fruity mango, this sauce leans heavily toward the beautiful citrusy flavor of the pepper, rather than being super hot. Of course, this is still a hot sauce, and even one habanero pepper is super hot, so this is still not for the faint of heart. However, you can easily adjust the amount of habanero you use in the sauce to make it as spicy as you can handle. This sauce would delicious with chicken or shrimp, or added to a salad dressing for a spicy and fruity twist.

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Ingredients:

1 ripe mango

1- 2 habanero peppers

1/2 cup water

1/2 white onion

2-3 tbs vinegar

1/8 tsp garlic powder

1 tbs olive oil

salt to taste

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Instructions:

  1. Peel the mango and roughly cut into slices. Do the same with the onion.
  2. Cut the stem off the habanero pepper and cut in half.
  3. In a sauce pan, simmer together the mango slices, onion slices, habanero pepper, olive oil and water until the mango, onion and habanero are significantly softer and the liquid has turned lightly orange.
  4. Transfer mixture to a blender and add a tablespoon of white vinegar.
  5. Blend the mixture until liquified and taste. Add more vinegar to your taste and blend again.
  6. Taste the sauce again and add salt to taste a little at a time.
  7. Transfer mixture to a jar and store in the fridge for a couple of weeks or freeze the mixture in a sealable plastic bag for future use. Enjoy!

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Pumpkin Cheesecake Cups

Guess who has a giant can of pumpkin puree that she’s trying to use up? This girl! Pumpkin is truly one of the most versatile ingredients. It brings moisture and richness to whatever you add it to, plus vitamins and fiber. I’m all about it. I’m also all about covering stuff in chocolate and filling stuff with cheesecake. If you’re all about that too, these pumpkin cheesecake cups are for you.

A note on this recipe: you can totally sub the stevia for regular sugar or another sweetener of your choice, but definitely experiment with the ratios. Some sweeteners are sweeter than others so be careful!

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Makes about 9 cheesecake cups

Ingredients:

1 cup dark chocolate, melted

2 tsp butter

2-3 drops olive oil plus more to grease muffin pan

2 tsp stevia

2 tbs pumpkin puree

4 oz cream cheese, softened

1 tsp cinnamon, or to taste

1/4 tsp allspice, or to taste

1/4 tsp nutmeg, or to taste

1 pinch salt

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Instructions:

  1. Line a muffin pan with nine muffin wrappers and lightly grease them.
  2. Melt 1 cup dark chocolate with one teaspoon unsalted butter and a couple drops of olive oil.
  3. Add a spoonful of melted chocolate to the bottom of each muffin wrapper and spread to cover the entire bottom of the liner. This step should use about a half a cup of chocolate.
  4. Put muffin pan in the fridge so the chocolate can harden.
  5. While the chocolate hardens, mix together softened cream cheese, two tablespoons unsweetened pumpkin puree, one teaspoon unsalted butter, two teaspoons stevia. Add cinnamon, nutmeg and allspice to taste. Whisk mixture until completely combined and smooth.
  6. Remove the muffin pan from the fridge and spoon about one teaspoon of cheesecake mixture into each cup.
  7. Cover each spoonful of cheesecake with chocolate and spread evenly across the top of each cup.
  8. Refrigerate cups for at least an hour to harden and enjoy!

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