Wednesday, July 30, 2014

Apricot Cheesecake with Crumb Topping


Apricot Cheesecake with Crumb Topping | Tortillas and Honey
Apricot Cheesecake with Crumb Topping

I've been slowly working on trying to get this post done for over a week now and I just couldn't seem to get this post completed-- until today when the lovely Zainab at the Blahnik Baker mentioned on her Facebook page that it's National Cheesecake Day! So I buckled down and am getting those post to you all on National Cheesecake Day! I know it's been yet another two months since my last post, but I sure hope that this beautiful and scrumptious makes up for my absence.

I really don't have any excuse as to why I haven't gotten more posts to you all because I'm on break from graduate school for the summer. I do think between work and school that I've been burnt out and I have been enjoying my free time entirely too much (Netflix, books, vacations to MD/VA/DC and camping and the lake and other fun activities and festivities)! It's going to be very hard to go back to school in a couple weeks.

My parents have three fruit trees: apricot, cherry, and plum. I never really cared for apricots growing up, but my mom made the best apricot jam in the world (and still does!) which helped to foster my liking of apricots as an adult. This year, my parents' apricot tree produced hundreds of apricots and I've brought home three or four huge bowls of apricots! So I googled and searched on Pinterest for as many apricot (dessert) recipes that I could find and this recipe was the one that caught my eye the most-- an Apricot Cheesecake with Crumb Topping!

The crumble or crumb on the cheesecake isn't an actual crumb or crumble, but a sweet pastry crust that has been grated so that when it bakes it's golden, light, and buttery on the top! I also love that the cheesecake has a nice layer of apricots, which you just line on top of the filling as you're assembling the cheesecake. The whole process of assembling the cheesecake looks beautiful, which really adds to the experience of making this cheesecake. You feel like you're creating a piece of art the whole time that you're putting it together, which made it really fun.

Making this cheesecake does takes time, but seeing it come together and with a tasty end product makes it all worth it!



Apricot Cheesecake with Crumb Topping | Tortillas and Honey

Apricot Cheesecake with Crumb Topping | Tortillas and Honey

Apricot Cheesecake with Crumb Topping | Tortillas and Honey

Apricot Cheesecake with Crumb Topping | Tortillas and Honey

Apricot Cheesecake with Crumb Topping | Tortillas and Honey

Apricot Cheesecake with Crumb Topping | Tortillas and Honey

Apricot Cheesecake with Crumb Topping | Tortillas and Honey

Apricot Cheesecake with Crumb Topping | Tortillas and Honey



Apricot Cheesecake with Crumb Topping
Adapted from Vinkalinka

For the crust:
2 1/2 c. flour
1 c. unsalted butter (2 sticks)
1 c. sugar
1 egg
1/2 tsp. baking powder

For the filling:
12 apricots, halved and deseeded
16 oz. cream cheese
2 eggs
1 c. sugar
2 Tbs. all-purpose flour
1 tsp. vanilla extract

For the Crust: 

In the food processor combine flour, cold butter, sugar and baking powder, pulse until the mixture resembles fine bread crumbs. Add the egg to the mixture, then pulse until just combined and the dough forms into a ball.

Take the dough out of the food processor, it will be soft. Pinch off 1/3 of the pastry, wrap it in a plastic wrap and put in the freezer. Wrap the rest in the plastic wrap as well and put this portion in the fridge for 30 minutes.

When the pastry is finished chilling take it out of the fridge and roll it out to fit an 9″ springform pan lining the bottom and the sides all the way to the top. Chill the pan in the fridge


For the Filling: 

Cut your apricots in half and pit them. Set aside. (If you didn't do this as part of your prep already)

Combine cream cheese, eggs, sugar, flour, and vanilla in a large bowl using a hand mixer until smooth.


To assemble and bake Cheesecake:

Preheat oven to 350.

Take the lined springform pan of the fridge and fill it with the cheesecake filling and line the top with the apricots, halved side down.

Grate the the frozen part of the pastry with a vegetable grater and sprinkle it on top of the filling and apricots. (I have a Salad Shooter, which gets this one in like a minute!)

Bake for 50 minutes or until the cheesecake is almost fully set and the crumb topping is a golden color.

Cool cheesecake  for an hour until cool to the touch and then chill it in the refrigerator for at least 2 more hours or overnight to ensure the cheese filling in cooled completely.


Friday, May 16, 2014

Samoa Stuffed Chocolate Chip Cookies


Samoa Stuffed Chocolate Chip Cookies | Tortillas and Honey
Samoa Stuffed Chocolate Chip Cookies

It's been two months minus a day since my last post! School and work have been so busy the past couple months that time has gotten away from me! Now that I'm on summer break for two months (yay!!), I will be working on bringing you some more yummy recipes.

To make up for my absence, I am bringing you a very special recipe today that will knock your socks off-- Samoa Stuffed Chocolate Chip Cookies! I am also helping out my friend, Zainab (the Blahnik Baker), who is also very busy with projects for her PhD and am guest posting over at her blog today. This recipe is sure to please lovers of chocolate chip cookies and Samoas (or Caramel De Lites)!

Please head over to Blahnik Baker to see the post, get the recipe, and visit her wonderful blog!!


Monday, March 17, 2014

Bailey's Ice Cream Sandwiches (with Bailey's Cookies and Bailey's Ice Cream)


Bailey's Ice Cream Sandwiches | Tortillas and Honey
Bailey's Ice Cream Sandwiches

Happy St. Patty's Day! I have a wonderful boozy dessert for you to help celebrate St. Patrick's Day. I originally wanted to do a series of boozy Irish recipes, but of course I was scrambling just to get this one recipe posted on the holiday!

When I was thinking of what dessert to make, I immediately thought of using Bailey's Irish Cream. Bailey's is probably my favorite Irish liquor. It's sweet, so it goes great with desserts and with girly drinks! So using Bailey's for this dessert was a no brainer.

I decided to combine two separate Bailey's dessert recipes, a cookie recipe and an ice cream recipe. Because the alcohol cooks out, the alcohol doesn't hit you in the face like you might think but it still has the flavor of the liquor. The Irish cream flavor in the cookies in very subtle, but is pronounced in the ice cream. The cookies and the ice cream go great together, but they're equally as wonderful on their own too!

I didn't make any changes to the recipes, except for a slight change in the cookies. I added one tablespoon each of light corn syrup and vegetable oil. This helps the cookies from getting too hard in the freezer, which is great if you want to make all the ice cream sandwiches ahead of time. The only thing I might try in the future is to leave out the white chocolate chips because I felt that it took away a little of the Bailey's flavor. The ice cream, I wouldn't alter at all because it was perfection... just maybe make a double batch!

These little sandwiches are great if you want to make for a St. Patty's celebration! The Bailey's give it a little something special for the holiday. Hope you enjoy and stay safe today!



Bailey's Ice Cream Sandwiches | Tortillas and Honey

Bailey's Ice Cream Sandwiches | Tortillas and Honey

Bailey's Ice Cream Sandwiches | Tortillas and Honey

Bailey's Ice Cream Sandwiches | Tortillas and Honey

Bailey's Ice Cream Sandwiches | Tortillas and Honey

Bailey's Ice Cream Sandwiches | Tortillas and Honey

Bailey's Ice Cream Sandwiches | Tortillas and Honey


Bailey's Ice Cream Sandwiches
Ice cream recipe from What About Second Breakfast?
Cookie recipe from Savory Simple


1 batch Bailey's Irish Cream  Ice Cream (see below)
2 dozen Bailey's Irish Cream White Chocolate Cookies (see below)

Place cookies in the freezer overnight in a freezer bag so that they are easier to work with and won't break when you put the sandwiches together.

The next day, take out the ice cream and let sit at room temperature for about 5 minutes (if the ice cream is soft, skip this step).

Take the cookies out of the freezer and assemble. Take one cookie and place a scoop of ice cream on the bottom of the cookie, then take another cookie and place the bottom of the cookie on top of the ice cream to make a sandwich. Slightly press the two sides of the sandwich together to adhere. Serve immediately.

If you plan on making the ice cream sandwiches all at once or to serve later, line a cookie tray with parchment paper and place in the freezer. Place each ice cream sandwich on the tray in the freezer once it is assembled, then continue to add each sandwich to the freezer once they are assembled. Once all the cookies are in the freezer, let them chill and set in the freezer for 30 minutes to an hour. Then you can individually wrap them in foil, place in a freezer safe bag and store in the freezer until ready to serve.


Bailey's Irish Cream Ice Cream
From What About Second Breakfast?

1 1/2 c. Irish cream liqueur (like Bailey's)
1/2 c. sugar
3 large egg yolks
1 c. milk
1 c. heavy cream
1 tsp. vanilla extract

In a small, heavy saucepan, bring the liqueur to a simmer over medium heat. Cook until the liqueur is reduced to about 1/2 cup, 5 to 7 minutes, and stirring constantly.  The liqueur will appear thicker and slightly syrupy (it might also darken in color).  Set aside.

In a medium mixing bowl, beat the sugar into the egg yolks until thickened and pale yellow.  Set aside.

Bring the milk to a simmer in a medium heavy saucepan.  Slowly beat the hot milk into the eggs and sugar.  Pour the entire mixture back into the pan and place over low heat.  Stir constantly with a whisk or wooden spoon until the custard thickens slightly.  Be careful not to let the mixture boil or the eggs will scramble.  Remove from the heat and pour the hot custard through a strainer into a large, clean bowl.  Allow the custard to cool slightly.  Mix in the reduced liqueur, cream, and vanilla.  Cover and refrigerate until cold or overnight.

Stir the chilled custard, then freeze in one or two batches in your ice cream machine according to the manufacturer's instructions.  When finished, the ice cream will be soft but ready to eat.  For firmer ice cream, transfer to a freezer-safe container and freeze at least two hours. (For the ice cream sandwiches, make sure to freeze overnight-- the ice cream may not fully harden.)


Bailey's Irish Cream White Chocolate Chip Cookies
Slightly adapted from Savory Simple

1 1/2 c. unsalted butter, room temperature
6 oz. sugar
6 oz. brown sugar
2 eggs
1/2 c. Irish cream liqueur, such as Baileys
1 Tbs. light corn syrup (see *Note)
1 Tbs. vegetable oil (see *Note)
16 oz. all-purpose flour
1 tsp. baking powder
1 tsp. salt
6 oz. white chocolate chips, optional (I used about 12 oz, but next time might leave this ingredient out!)


Preheat oven to 350 degrees. Line 2 baking sheets with parchment paper.

Sift the flour, baking powder and salt together.

In a mixing bowl with the paddle attachment, cream the butter and sugars on high speed. Add the eggs on low speed, followed by the Irish cream, the light corn syrup, and the vegetable oil. (*Note: The corn syrup and the vegetable oil help prevent the cookies from hardening in the freezer, which is great if you want to make ahead of time. If you're assembling the sandwiches as you're serving, you can skip these ingredients.) Then slowly add the flour. Add the white chocolate chips.

Use a small scoop to portion out the cookies, about 1 heaping tablespoon. Chill for 15 minutes or overnight, then bake for 13-15 minutes.


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