Tuesday, October 15, 2013
Saucy Slow Jams Tarts
We use muffin tins to make miniature tarts made with Slow Jams! This recipe comes together in minutes and the reward for your hard work is these delectable little bites.
1 Package Pre-made Pie Crust
If you are feeling ambitious, you can make your own – here is a good recipe
3 Cups of your favorite fruit – sliced and chopped so they will fit into the muffin cups.
1 Jar of your favorite Slow Jams
Butter each individual muffin cup and heat the oven to 375 degrees.
Cut the pie crust into 2.5 x2.5 inch squares and keep remaining pieces for topping. Fill each individual cup half of the way with fruit and spoon 2 Tsp. of Slow Jams. When you have filled each cup, spoon any remaining jam and fruit into the cups until you have used everything. Use the leftover pie crust to create shapes and designs on the top of the tarts, or leave them open as shown.
Bake tarts for 12 minutes or until pie crust begins to brown. Remove from the oven and cool before using a large spoon to empty muffin cup tins. The tarts should pop right out but if you have any difficulty removing them from their tray, take a knife and run it around the edges of each tart. Serve with whipped cream or ice cream!
Tuesday, September 17, 2013
Blueberry Lavender Brownie Cheesecake
Chocolaty cheesecake with Blueberry Lavender Slow Jams is a forkdropper! The berry sour cream sauce is a perfect complement to the dense dollops of chocolate in the cheesecake!
2 cups crumbled Chocolate Wafer Cookies
4 Tbs. Butter, melted
2 8oz packages of Cream Cheese, softened
1 Cup Sugar
1/2 Tsp. Salt
1 Tsp. Vanilla
2 Large Eggs, room temperature
3/4 Cup Sour Cream
3 Tbs. Unsweetened Cocoa
Blueberry Lavender Sauce
1 Jar Blueberry Lavender Slow Jams
1 Cup Sour Cream
Butter a 9-inch springform pan. Stir the chocolate wafer crumbs, salt and melted butter together, making sure the crumbs are coated evenly with the butter. Pour the crumb/butter mixture into the spring form pan and pat into the bottom of the pan and up the sides to create a crust. Place a sheet of foil under the pan and form to the bottom and up the sides. This will act as a barrier in case any butter (and later batter) seeps through the bottom of the springform pan. Center the pan in the middle of the oven and turn the oven to 350 degrees. Bake the crust in the oven for 10 minutes and remove to cool.
Turn the oven down to 325 degrees and boil 3 cups of water in a separate pan.
In a separate bowl, whip the cream cheese on high for 3 minutes. Add the sugar and salt and cream the mixture for another 3 minutes. Beat in the eggs and vanilla until all ingredients are incorporated. Add the sour cream and mix at low speed for another minute.
Scrape down the sides of the bowl and make sure everything is mixed well.
In a separate bowl, add the cocoa powder and 1 and a half cups of the cheesecake mixture and mix well.
Add the plain cheesecake mixture to the springform pan and dollop the chocolate mixture in an tablespoons around the cake until you have none left. Take a butter knife and run it through the cake, creating swirls of plain and chocolate cheesecake.
Place the pan in a larger roasting pan. Remove the boiling water from the stove and carefully pour the water into the roasting pan so it reaches a little under halfway up the side of the springform pan.
Place the roasting pan in the oven and bake the cheesecake for 1 hour and 15 minutes. After 1 hour and 15 minutes, turn the oven off and leave the oven door partially open, leaving the cheesecake in the oven. The cheesecake should remain in the cooling oven for 1 hour after which you can remove and leave at room temperature to continue cooling for another hour. Place cheesecake in the refrigerator and chill for 4 hours.
To make the Blueberry Lavender Sauce, mix the sour cream and jar of Blueberry Lavender Slow Jams in a bowl and chill. When you are ready to serve the cheesecake, slice with a warm knife and drizzle the sauce over the top. Voila!