Stuffed Cheese Garlic Butter Croissants

 This is one of the easiest and quickest recipe to make. I had lots of string cheese I had bought for my kid's snack because she asked for it and all of a sudden her interest ceased and I was left with no choice other than exploring ideas to make use of it. Came up with this stuffed cheese stick croissants
which are quick to make and can be had for breakfast, brunch or as a snack. If you have kids or you love cheese, try this out and I'm sure its going to make you happy.

INGREDIENTS :

1 Pack of 8 frozen crescent roll
2 Tblsp melted butter
1 Tblsp oilve oil
1/2 Tsp garlic salt
1/2 Tsp papprika
1/4 Tsp dried basil leaves
1/4 Tsp dried oregano
4 Sticks string cheese

                         

METHOD :

Pre heat oven to 400 degrees farenheit. Line a cookie sheet with aluminum foil.
Cut the cheese stick in to two halves so you have 8 pieces of cheese.
Melt butter in a small bowl. Add the olive oil and the remaining seasoning ingredients.
Open the crescent rolls and separate them. Place a piece of cheese at the wide end and roll them like a crescent. Keep them on the prepared baking sheet. Repeat this with all the crescent rolls.
Place them on the baking sheet and brush each one of them with the butter mixture.
Bake for about 12 minutes oe until golden brown. Serve when hot.

Baked Fajita Hashbrowns

Potatoes are those happy roots..I mean in my wiki there would be no one who can say no to potatoes. Wait.. I don't know but I just love potatoes and made my family fall in love with it too. One of the first dishes I made for my life partner and made him wow (I was still a novice then and his close friends would never believe he liked a vegetable, something that was not chicken) was a potato dish. I would love to share that recipe but, some other day. Ok, coming back to the subject. I was making hash browns and then stopped frying them half way because I was in a mood to try something new, easy and cheesy. So here you go! The awesome easy, cheesy baked heaven.

INGREDIENT :
Makes 12

3 Big Idaho potatoes
1 Small yellow onion
1 Tsp dried oregano
1 Tsp salt
1 Cup shredded cheddar cheese
1 Tbsp olive oil/any cooking oil

METHOD :

  Preheat the oven to 400 degree F.
  Prepare  a 12 cup muffin tray by spraying non stick spray.
  Peel the onion and finely grate in a handheld grater and keep aside.
  Clean the potatoes and finely grate these too. Once all the potatoes are grated, squeeze out any extra  moisture from the potatoes as much as possible. You can either place them in a kitchen towel in batches and squeeze tightly to drain all the liquid or even use your hands.
   Line a microwave safe plate with paper towel and place the grated, squeezed potatoes and heat it for about 1 min. You should do this in two batches. This step helps to get  a crispy texture to the hash.  You can also avoid this step too.
   Take this potato in a mixing bowl, add the grated onion without any liquid and the rest of the ingredients and mix thoroughly.
    Equally divide and fill in the prepared muffin cups and bake for about 20 minutes or until the top turns golden and crispy.
    Once done let it cool for 5 minutes and remove to a plate and serve warm.
    These baked fajita hash are crispy outside and soft inside and tastes great with the fajita seasoning.

Tiramisu Cheese Cake

It's once again a RH's baking session and this time her idea was Cheese Cake. She came up with few flavor options and based on the ingredients available at home everyone agreed on Tiramisu flavor.

It was a real treat and turned out super good. I just did some manuevering. 

Few Tips to getting that perfect cake.

1. Make sure the filling is real "satiny" smooth.

2. If cracks appear on final product do not panic, its quite normal.

3. Always bake the crust before filling in the cake batter.

4. If the toothpick comes out clean but still the cake is wiggly, its absolutely fine and will set over cooling.

5. Make sure the cream cheese is at room temperature.

6. Give the cake its cooling time, atleast 6 hours in refrigerator and 20 minutes at room temperature before serving, I know this step is really hard but believe me its worth the wait.

INGREDIENTS:

2 Pack ladyfingers (14 ounce)

4 Tblsp melted unsalted butter 

12 Tsp Instant coffee 

8 Tblsp water

3 8-ounce pack cream cheese 

1 8-ounce pack mascarpone cheese 

1 Cup granulated sugar 

2 Eggs

4 Tblsp all purpose flour 

4 Tblsp Cocoa powder 

METHOD:

   Pre heat oven to 350 degrees. Fill 3/4th of a roasting pan with water and place it on the bottom rack of the oven.

Prepare a springform pan by lining the bottom with parchment paper and cover the outer sides and bottom with aluminum foil.

Make a strong espresso with four teaspoons of coffee in 3 tablespoons of water for the crust and other 8 teaspoons of coffee in 5 tablespoons of water and reserve for the cake.

Crumble the ladyfingers, add the melted butter and 3 tablespoons espresso.Mix well and make sure no lumps and press as a base into the prepared springform pan and bake for about 8 mins in the oven. Keep aside while preparing the filling.

Cream together the cream cheese, sugar and mascarpone until very smooth. Then mix in the reserved espresso and egg one by one and then the flour.

The batter should have a 'satiny' texture by now.

Pour this into the prepared crust and bake for about 40 mins. Insert a toothpick to make sure it comes oit clean. If the cake looks wiggly its fine because it will finish cooking while cooling.

Dust the top with cocoa powder.

Cool completely and refrigerate overnight or atleast 4 hours and keep it in room temperature for about 20 minutes before serving.