mini cheesecakes

i must say, these are so cute!

Item #2 from the shower - little mini cheesecakes!  These are so simple its crazy!  I got the original recipe from my friend Noreen (who loves food as much as I do!).  I added a lemony twist and they were really tasty!  They are a perfect few little bites, and very easy to eat - no fork required!

what you need:

*makes about 15

• 2 packages of 250 g light cream cheese (room temp)
• 2 cups graham crackers, crushed finely
• 3 tbsp brown sugar
• 1/4 cup unsalted butter
• 1/3 cup sugar
• zest of 2 lemons
• 1 tsp lemon extract
• 1 tsp vanilla extract
• 2 eggs
• 1 pinch salt
• berries or chocolate shavings, for garnish

what to do:

*Preheat oven to 375 F

1. In a bowl, beat cream cheese and white sugar until fluffy and smooth.  Add the eggs, lemon zest, extracts, salt and beat until mixed well and smooth.
2. Melt the butter until softened but not completely liquid.  Add the brown sugar until dissolved, then add the graham cracker crumbs (these can be store bought...but actually crushing up graham crackers make a better textured crust).
3. Butter a muffin tin (or line with muffin cups) - and spoon about 1-2 tbsp of the graham cracker mixture to fill the bottom 1/3 of the muffin cup.  Pack it down gently with the back of a spoon.
4. Fill the rest of the muffin cup with the cream cheese batter.
5. Bake for about 12 minutes, or until lightly golden on the outside and a toothpick comes out clean.
6. Allow to cool for 10 minutes, then gently pop them out by running a butter knife along the sides.  (if you used muffin cups they will just come easily out).
7. Refrigerate for at least 4 hours - they can be made a day or two ahead of time.
8. Garnish with berries or chocolate curls right before serving.  Enjoy!

fruit skewers - another really easy but pretty dish!

happy bride and bridesmaids

mini omelette tartlets

these are perfect for a brunch party

Over the weekend I was in Toronto for my friend Abby's bridal shower and I volunteered myself to be in charge of the brunch menu.  I was a little nervous but everything came together really nicely and all of us bridesmaids really made a great team.  Everyone had a great time, and left with full bellies.  The first recipe I'd like to post is my version of an individual mini omelette - super easy to make and equally easy to eat with your fingers!

what you need:
*makes 12

• 1 package puff pastry
• 10 eggs
• 1/2 small broccoli crown
• 1/2 red pepper
• 6 pieces prosciutto
• 1 green onion
• 1/2 cup shredded old cheddar
• salt & pepper

what to do:

*Preheat oven to 375 F.

1. Dice broccoli into small bits and blanch quickly in boiling water for about 1 minute.
2. Dice red pepper, green onion, and shred cheese.
3. In a large bowl, beat eggs and then add a pinch of salt and pepper.  Add the cooked broccoli, diced pepper and green onion, mix well.
4. On a floured surface, roll out puff pastry and cut into 12 even squares (or rectangles, doesn't have to be perfect).  Use the squares of puff pastry as lining for the muffin tin and push pastry down so that it fits into the muffin tin.  Extra pastry over flowing the muffin tin is okay, it looks rustic and will puff up.
5. Fill the pastry filled muffin tins with the egg mixture - do not overfill or the eggs will ooze out in the oven.  Top with some shredded cheese and 1/2 a slice of prosciutto - stand the prosciutto atop in a random, ribbon like pattern.
6. Bake for about 15 minutes, or until pastry turns golden brown and the egg is cooked (clean toothpick).  Garnish with thinly sliced green onions.  Serve warm or at room temperature.  Enjoy!

ready to bake!