Mini Gluten-Free Thin Mint Cheesecakes
from Gluten-Free on a Shoestring, Quick and Easy by Nicole Hunn
Prep time: 15 minutes
Cook time: 30 minutes
Yield: 16 mini cheesecakes
Ingredients
16 ounces (2 packages) cream cheese, at room temperature
1 cup (200 g) sugar
2 eggs (120 g, out of shell) at room temperature, beaten
1 teaspoon pure vanilla extract
1/4 teaspoon kosher salt
1/2 recipe gluten-free Thin Mint cookies (minus the glaze)
4 ounces miniature semi-sweet chocolate chips (optional)
Directions
- Preheat your oven to 325°F. Line a standard 12-cup muffin tin with greaseproof liners, and set it aside.
- Make the cheesecake batter. In the bowl of your stand mixer fitted with the paddle attachment (or in a bowl with a hand mixer), beat the softened cream cheese on medium-high speed until it is light and fluffy. Add the sugar, eggs, vanilla and salt, beating on medium-high speed after each addition until smooth.
- Make a water bath for the cheesecakes. Place one cookie in the bottom of each muffin liner, and press down gently so that it sits on the bottom of the liner but does not break. With a spring-loaded ice cream scoop, fill each well about 3/4 of the way full with the cheesecake batter. Shake the pan from side to side to distribute the cheesecake in an even layer. Sprinkle the tops of the cheesecake batter with a few of the (optional) miniature chocolate chips. Place a large baking dish with at least 4 inch sides, into which your muffin tin can rest, in the center of the preheated oven. With the oven rack halfway out, fill the large pan halfway with water (or high enough that the water will come at least halfway up the undersides of the wells of the muffin tin). Rest the muffin tin on top of the water bath in the large pan, carefully slide in the rack and close the oven. Bake, without opening the oven, for about 30 minutes or until the cheesecakes are set. Turn off the oven, and allow the cheesecakes to sit in the oven with the door ajar until the oven temperature cools to about 200°F.
- Remove the pans from the oven and place the muffin tin on a wire rack to allow the cheesecakes to cool completely. Remove from the muffin wells and serve. Store any leftover cheesecakes in a sealed container in the refrigerator. They keep well for at least 2 days.
Mâche Salad with Shallots and Green Beans
from Live, Eat, Cook Healthy by Rachel Khanna
A native of France, mâche (pronounced ma-shee) is a delicate lettuce with a nutty flavor. Also called “lamb’s lettuce,” mâche is very good for you. It’s high in folate, vitamins C, A, K as well as iron and fiber, to name just a few. In this recipe, it’s important to use green beans in season so they are crispy and slightly sweet. The shallots add an extra kick of flavor to this nicely crunchy salad. I also like to use asparagus instead of green beans.
Serves 6
Ingredients
½ lb. green beans, trimmed
¾ lb. mâche, washed
2 shallots, finely chopped
Mom’s Best Vinaigrette (recipe below)
Directions
- Cut green beans into 1-in. pieces. Place in a pot of boiling water and cook until just done, about 3 minutes. Plunge into a medium blown of ice water. Remove and let dry.
- Combine mache, green beans, and shallots and toss with Mom’s Best Vinaigrette.
Mom’s Best Vinaigrette
For most of the salad’s I make, I use one simple dressing that my mother taught me. Here’s the recipe. Makes about ½ cup.
1 Tbsp. vinegar (white balsamic, Champagne, white wine vinegar, or lemon juice)
½ Tsp. Dijon mustard
¼ Tsp. sea salt
Freshly ground black pepper to taste
1 Tbsp. chopped herbs such as parsley or tarragon (optional)
1 Tbsp. chopped capers (optional)
1 Chopped shallot (optional)
4-5 Tbsp. extra-virgin olive oil
Note: You can also use walnut, hazelnut, or flaxseed oil, or a combination of olive oil and walnut/hazelnut/flaxseed oil.
Directions
- Combine vinegar, mustard, salt, and pepper in a small bowl. Mix well.
- If you are adding herbs, capers, or shallots add them here.
- Add olive oil slowly, mixing as you go.
- Drizzle over salad before serving.
Leave A Comment