Hey hey. Guess what I've got on my mind today?
Did you guess yet?
Books. And Crushes.
Lemme explain. I am an avid reader. That's how I know how to use words like 'avid' ;p And today, I was tweeting about the book I'm currently reading when I thought that I'd really like to start incorporating book reviews into my blog. Which means you guys are going to be subjected to my opinions about some of the books I read. If you don't like to read, well ... then ... you're missing out big time. And no! You can't just watch the movie. It is never as good!
On a related note, the lovely people at Quadrille books have sent me a new cook book to review which I'll do next week, as well as run a giveaway for a copy of the book. My very first giveaway! Are you excited? I am!
On to crushes. I was thinking that I have a blog crush on the creator of today's recipe; Lauren's Latest. And it got me thinking of the other blog crushes I have - Annie's Eats, How Sweet it is and Gingerbread Bagels to name a few.
Y'all already know about my chef crush on Nigella Lawson right? Well did you know I also crush on the lesser known though equally talented Jo Pratt? And the Caribbean food god Levi Roots? Oooh and the Ace of Cakes. Though I don't know his name.
I have clothes crushes on dresses and playsuits.
Hollywood actor crushes on Josh Hartnett and Joshua Jackson - *swoon* wasn't Pacey Witter just the best character to ever grace our TVs?
Halle Berry, Nicole Richie and Rihanna are my girl crushes, Kathryn Stockett (have I raved about her debut novel 'The Help' yet?) and Chimamanda Adichie are my author crushes ... I think you get the message, I have crushes just about everywhere.
Everywhere, that is, except in real life. If my work's HR department is reading this, it is upon your weary heads I lay the burden of hiring me a real life, everyday crush. Thank you.
Till then, peace, love and cookie dough cheesecake.
For the cookie dough
1/4 cup butter, softened
1/4 cup granulated sugar
1 tbsp brown sugar
1 tbsp icing sugar
1 tsp vanilla extract
1/2 cup all purpose flour
2 tbsp chocolate chips
For the cheesecakes
12 Oreo cookies
227g cream cheese, softened
1/2 cup granulated sugar
1 tbsp all purpose flour
1 tsp vanilla extract
Chocolate chips (to decorate)
1 - Preheat oven to 170C /Gas mark 3/ 325F. Line 12 muffin tins with paper liners and set aside
To make cookie dough:
2 - Place softened butter into a medium sized bowl. Stir in sugars until well incorporated
3 - Stir in vanilla, salt and flour. It may seem too dry at first but it should all mix in
4 - Once flour is no longer visible, mix the dough with your hand. The heat of your hands should help keep things sticking together.
Mix in chocolate chips and form dough into a log with the same diameter as the Oreo cookies
5 - Score the top of the dough to get even pieces and then slice
6 - Place dough rounds on top of Oreo cookie and press down lightly to help it stick. If the dough circles are a little too big, just press the overlapping dough to be flush with the side of the cookie, and then smooth the top
7 - Place these into the prepared muffin tins and set aside
To make the cheesecake filling
8 - Whip cream cheese in a large bowl
9 - Slowly pour in sugar and flour. Scrape down sides and mix again briefly
10 - Whip in vanilla extract and egg until incorporated. Scrape sides and whip again
11 - Spoon 1 heaping tablespoon of cheesecake mix over each cookie stack and spread on top and around cookie. (This recipe makes just enough cheesecake to cover these, so start with smaller amounts covering the tops and adding extra spoonfuls from there)
12 - Bake for 20 minutes or until cheesecake is set completely. Cool to room temperature and then refrigerate until completely chilled. Once ready to serve, remove paper liners and top with chocolate chips