I am in love with this recipe because it's healthy and so good! I got the recipe from "Simply Light Cooking"; it was published in 1992, so it is an older recipe. It makes 12 Servings if you use a 2 1/2 inch diameter muffin pan cup size. There is 214 calories per serving with 5 grams protein and 9 grams of fat. If you are counting your carbs, these puppies contain 27 grams.What you will need:
1 2/3 cups plus 1 TSP Flour (You can use all purpose, or if you like whole wheat thats fine too)
1 1/2 ounces of uncooked yellow cornmeal
1 TBPS baking powder
1/4 pound apples that have been peeled, cored, pared and chopped to the size you like in your muffins
1/2 cup thawed frozen corn (You don't want to use canned, it doesn't give the crucnh you need! and I like to get the white corn, instead of the yellow....I find it to be sweeter)
2 1/4 ounces of reduced fat Cheddar cheese, shredded
1/3 cup of granulated sugar
A dash of Cinnamon
A dash of Nutmeg
1/3 plus 2 TSP corn oil
3 eggs that have been lightly beaten
What you need to do:
1. Preheat your oven to 400 degrees F. Line Twelve 2 1/2 inch in diameter muffin pan cups with paper baking cups; set it aside.
2. In a large mixing bowl, combine flour, cornmeal, and baking powder. Add the apples, corn, cheese, sugar, cinnamon and nutmeg. Stir to combine. In a small mixing bowl beat together oil and eggs; stir into flour mixture, but DO NOT OVER MIX!!!
3. FIll each baking cup with an equal amount of batter, each one will be about 2/3's full. Bake in the middle of the oven for about 15 minutes, or until a toothpick comes out clean. Set pan on a wire rack and cool.
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Deepest Darkest Chocolate Cheesecake
October 2006 Bon Appetit
(This is for you Mike, the one I made for Anthony's Birthday)
To Make Crust:
24 chocolate wafer cookies (just buy a 9-ounce package)
1 Tablespon of sugar
1/4 cup of butter, melted
Preheat your oven to 350 degrees F. Butter a 9-inch in dimater springform pan with 3-inch-high sides. Blend the cookies in processor until finely ground; blend in the sugar. Add the melted butter anbd process until it's well blended. Take the crumbs and press them evenly onto the bottom of the prepared pan. Bake until its just set. (This should only be able 5 minutes) Let it cool while you are making your filling. Keep the oven on!
To Make Filling:
1 9.7 oz bar of the darkest chocolate you can find in the grocery store (or if you have a certain one you like from a fancy chocolatier shop thats around 70%)
4- 8 ounce packages of cream cheese, let it sit at room temp
1/4 cup of unsweetened cocoa powder (please invest in good chocolate when baking...it matters)
1 1/4 cup plus 2 TBSP sugar
4 large eggs
Chop up your 9.7 ounce bar of chocolate. Stir in the chopped chocolate in a metal bowl and set it over a saucepan with simmering water. Make sure the water is not boiling or touching the bottom of the bowl. The chocolate WILL burn! When the chocolate is smooth and melted, take off the heat and let cool until it is at room temperature, but still pourable. Blend cream cheese, sugar, and cocoa powder in food processor until smooth. Blend in eggs 1 at a time. Mix in lukewarm chocolate. Pour filling over the crust; smooth the top. Bake until the center is just set and appears a little dry, about an hour. Cool down on a rack.
Hint: If you are serving it at your own place, you can stick it in the freezer and take it out when you are serving your dinner course. When you are finished eating, it will be chilled but easier to cut. You will have nice even slices.
