Roasted Eggplant Shakshuka

Shakshuka with smoky roasted eggplant – what more should I say? I bet you know how amazing this one is!

I took a break from the Whole30 program. It happened before Ramadan. It was difficult. Although I paused for a while, I didn’t really lost it – I didn’t go back to my old eating habits. Well, I did eat non-Whole30 compliant foods, but I did not go back to the old me like I would swallow the whole dish of pasta in one go. Just kidding – my tummy can’t hold the whole dish, maybe half. 😀

What made me happy taking a break from Whole30 is I could eat whatever I want – rice, bread, pasta, sweets – yes, anything bad for my body. But hey, I did not overeat. I had self-control and it was great! I did not lose or gain a single pound, so I guess I did great. I am still cheering for myself.

So if you know the Whole30 rules, you know that cheese is a NO. I listed down stuff I wanted to eat when I took a break and one of them is cheese. I eat cheese like that’s the last cheese on earth. The only thing resisting is my migraine. That’s time I need to stop. I love shakshuka with feta cheese! It tastes amazing with lots of crumbled feta on top. I took a break from the program, but I tried balancing stuff. And when I said balancing stuff, I didn’t mean cookie on one hand and cupcake on the other. I mean a Whole30 compliant ingredients with a little healthy-ish on top (and yes, that’s feta cheese)!

I used smoked paprika in this dish coz I love smoked paprika. Did I say that it is my favorite spice powder? The shakshuka came out really nice. I did not eat this with bread – I was happy with lots of crumbled feta cheese. 😀

Roasted Eggplant Shakshuka

Ingredients:

  • 2 medium eggplants, sliced into 1cm round
  • olive oil, to brush the eggplants
  • 3 garlic cloves, crushed
  • 1/3 parsley, chopped
  • 1/3 coriander, chopped
  • 1 tbsp smoked paprika
  • 3/4 tsp cumin
  • 1 tsp red chili flakes
  • ¼ cup onion, chopped
  • 4 large firm and ripe tomatoes, roughly chopped
  • 1 x 400g can whole peeled tomatoes, pureed in a blender*
  • 1 tbsp brown sugar
  • 2 tbsp lemon juice
  • 1 tbsp white vinegar
  • 4 eggs (or more)
  • Coriander, for garnish
  • Crumbled feta cheese, to serve
  • Salt and pepper, to taste

Instructions:

  1. Preheat oven to 350F. Line baking sheet with parchment paper. Set aside.
  2. In a medium bowl, mix garlic, parsley, coriander, smoked paprika, cumin and dried chili flakes. Set aside.
  3. Brush each sliced eggplant with olive oil.
  4. Roast for 15 minutes on one side, and another 10 minutes on the other side. Remove cooked eggplants from the oven and chop into quarters. Add to the bowl of herbs-spices mixture. Stir to coat.
  5. In a large skillet with medium heat, add olive oil. Add in onion and cook until translucent. Add in chopped tomatoes and cook until soften and juices has been released (about 5 minutes). Add in pureed tomatoes and simmer in a low heat for about 5 minutes. Add the eggplant mixture and stir to combine. Simmer again for 5 minutes. Add brown sugar, lemon juice and vinegar. Mix thoroughly.
  6. Make about 4 indents (you can make more if you want to add more than 4 eggs) and crack an egg in each indent. Put on a lid and cook until eggs are set according to your preference.
  7. Season the eggs with salt and pepper. Garnish with chopped coriander and crumbled feta cheese.
  8. Serve with crusty bread, if desired.

Source recipe: Roasted Eggplant Shakshuka by The Brick Kitchen

Note: You can also use pureed tomatoes. It’s just that whole peeled tomatoes was the only one I had. 

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Graham Cracker Cookies

Cookies that are made with graham crackers – yeah! So crisp on the edges and soft inside – buttery and not too sweet. Perfect for a cup of tea!

So here I am again, saving Mr. Graham Crackers. I didn’t want anything related to s’mores this time. Let me say that I want Mr. Graham Crackers to be the star. I spent hours searching for recipes that I think could be great and one of the things I found is a recipe for Graham Cracker cookies. At first, I had doubts at myself. When I saw how easy it is to make and by imagining how these would turn out, I was sold.

These turned amazing! The cookies are not to sweet and it has a buttery flavor – wow! I gave away some and they all loved the cookies! They didn’t believe it was made with graham crackers. For me, these are fantastic with a cup of tea. Well, a tea lover here! 😀

I am taking these delicious cookies at this week’s Fiesta Friday #177 where me and Ai @ Ai Made It For You are co-hosting. Thank you, Angie, for this wonderful party!

Please do join us by clicking the image below and do not forget to mention in your post that you are linking up to Fiesta Friday party so you can be selected for the feature. And please, please be nice and polite by saying “hi” to our host, Angie, to your co-hosts and to some (if not all) party goers. Besides, this is a party. So bring out that chatter in you. 😉

Graham Cracker Cookies

Ingredients:

  • 15 sheets graham crackers (you need about 2 cups of crumbs)
  • 1/4 cup white sugar
  • 2 tbsp brown sugar
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 6 unsalted butter, melted
  • 1 large beaten egg
  • 1/2 tsp vanilla extract

Instructions:

  1. Preheat oven to 350F, placing the rack in the middle of the oven. Line a baking sheet with parchment paper and set aside.
  2. In a food processor with the blade attachment, pulse the graham crackers until you get a sandy texture. You can also place them in a large ziplock bag and use a rolling pin to crush them. Transfer to a large bowl.
  3. In the bowl with graham cracker crumbs, add white sugar, brown sugar, baking soda and salt. Mix to incorporate.
  4. Add butter, egg and vanilla. Mix thoroughly.
  5. Using a medium ice cream scoop, scoop out dough (or about 1 1/2 tbsp) and roll using your palms to shape into a ball. Place into the lined baking sheet, making sure to give them enough space away from each other (about 2 inches apart).
  6. Bake for 9-11 minutes or until the edges turned light brown. Let cool in the pan for 5 minutes. Using an offset spatula, remove from the baking sheet and transfer to a cooling rack to cool further.

Source recipe: Graham Cracker Cookies by The Kitchn

Note: This can be kept in an air-tight container for up to 4 days. I finished these on the same day! 😀

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Hummus Stuffed Dates

Dates stuffed with hummus – you think it is weird? I don’t know about you, but I just love it – it is nutty and sweet! Unique and very easy to prepare.

It is unbelievable how time flies so fast. I was just thinking of what meals to prepare for Ramadan and now, I am sharing you something for Eid Eats. Eid Eats is an Eid party hosted by the wonderful Henna @ My Ninja Naan and Asiya @ Chocolate and Chillies. It is a yearly party where Muslim bloggers gather together to share something for Eid – whatever they want to serve for their loved ones. It maybe a traditional recipe or not.

I don’t know much the recipes my Mom used to serve for us – I was just happy helping with the chopping and of course, eating. 😀 So for this year’s party, I am taking a different direction and I am sharing something I’d like my family to have – Hummus Stuffed Dates. Yes? No?

I have just accidental discovered this one when I was breaking my fast and I had dates and hummus in front of me. I ate a piece of date and while chewing, I also took a spoonful of hummus. And I was like “Oh! That was good!” I finally stuffed the date with hummus and ate again, just to make sure I was not out of my mind. It was indeed really good! So here I am sharing these lovely stuffed dates.

The dates are simply stuffed with hummus – you can use store-bought or homemade. (I have this smooth hummus if you’d like to check it out.) I cheated here and I used the boxed hummus my boss gave me. The taste was like nutty and sweet – it was amazing! This is best during the same day they are stuffed. I suggest that you stuff only what you want to serve and keep pitted dates ready for stuffing later on.

To all those who are observing Ramadan, I pray that you had a healthy one and advance Eid Mubarak!

I am also sharing these at this week’s Fiesta Friday #177 where me and Ai @ Ai Made It For You are co-hosting. Thank you, Angie, for this wonderful party!

Hummus Stuffed Dates

Ingredients:

  • 24 dates, pitted
  • 3/4 cup hummus
  • Pistachio, chopped, optional

Instructions:

  1. Prepare the pitted dates, slicing in half, but not all the way thru – this is just to prepare the dates for the hummus.
  2. Stuff with hummus.
  3. Top with chopped pistachio (if using).

 

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{Small Batch} Mango Streusel Muffins

Cinnamon-y muffins with chopped mangoes and with superb streusel topping. Perfect with a cup of tea or coffee.

Mango Streusel Muffins 3

Jhuls, where do you put all the food you put into your tummy?

That’s the question I get to hear whenever I am eating with my friends. That doesn’t bother me, though. As the saying goes “be yourself“, so that was me – being myself. However, weeks after following the Whole30 rules, my tummy can’t handle much. I can’t finish meals that I thought I can. I am not complaining. I am happy that I eat lesser now. And that is the reason why I am learning how to cook and bake small batches, hoping that I won’t regret it later on. Hmm, if I do, I could do another batch. 😀

Mango Streusel Muffins

These muffins originally used peaches, but I prefer mangoes over peaches whenever a recipe calls for peaches. I used the recipe of Sally, but as I said – I used mangoes. I ‘marinated’ the mangoes with lemon, cinnamon and sugar to make sure that the mangoes are sweet enough when they are mixed with the batter. The result was amazing – the crumb topping was super crisp, the muffin was really soft. You could taste the sweet mangoes inside and that cinnamon-y flavor – oh wow! It was like muffins with a mango filling. I could make these over and over again.

Mango Streusel Muffins 2
I was trying to show the chopped mangoes, but I found most on the sides. The one cut has done better. 😀

I am taking these lovely muffins at Fiesta Friday #176 where me and the talented Monika are co-hosting! Yay! Thank you, Angie, for bringing us all together.

Please do join us by clicking the image below and do not forget to mention in your post that you are linking up to Fiesta Friday party so you can be selected for the feature. And please, please be nice and polite by saying “hi” to our host, Angie, to your co-hosts and to some (if not all) party goers. Besides, this is a party. So bring out that chatter in you. 😉

Small Batch Mango Streusel Muffins

Ingredients:

For the crumb topping: 

  • 34g packed light brown sugar
  • 1 tbsp white sugar
  • 1/2 tsp ground cinnamon
  • 2 tbsp unsalted butter, melted
  • 42g all purpose flour

For the muffins:

  • 110g all purpose flour
  • 1/2 tsp baking soda
  • 1/2 tsp baking powder
  • 1/4tsp ground cinnamon
  • 1/2 tsp salt
  • pinch of nutmeg
  • 58g unsalted butter, softened to room temperature
  • 50g light brown sugar
  • 25g white sugar
  • 1 large egg, room temperature
  • 60g yogurt
  • 1 tsp vanilla extract
  • 23ml milk
  • 1 cup mangoes, cubed* (please see optional instruction below)

For the glaze:

  • 1 cup (120g) confectioners’ sugar
  • 3 Tablespoons (45ml) heavy cream (or milk for a less creamy texture)
  • 1/2 teaspoon vanilla extract

Instructions:

For the crumb topping: 

  1. In a bowl, mix all crumb topping ingredients. Set aside.

Preheat the oven to 375F. Spray muffin pan with non-stick spray. Set aside.

For the muffins: 

*Optional: Since I want to make sure that the mangoes are sweet enough when they get inside the muffins, I ‘marinate’ them with 1 1/2 tbsp sugar, 1 tbsp cornstarch, 1/2 tbsp lemon juice and pinch of cinnamon. So this came like a mango pie filling inside the muffins. 

  1. In a bowl, mix flour, baking soda, baking powder, cinnamon, nutmeg and salt. Set aside.
  2. In another bowl, add brown sugar and softened butter. Beat until fluffy (about 3 minutes). Add egg, yogurt, milk and vanilla. Beat for 1 minute or until well combined. Add this mixture to the dry ingredients and mix until incorporated. Add mangoes.
  3. Divide the batter into your muffin pan until 2/3 full. (You may get 6-8 muffins. I got 7.)
  4. Top each with the crumb topping, pressing them lightly to the batter.
  5. Bake for 15-18 minutes or until toothpick in the middle comes out clean.
  6. Remove the muffins from the oven and leave in the muffin pan for 5 minutes and transfer to a cooling rack or serving plate.

For the glaze: 

  1. In a small bowl, combine all ingredients for the glaze and mix until smooth. Pour over warm muffins.

Source recipe: Peach Streusel Muffin by Sally @ Sally’s Baking Addiction

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Chicken Teriyaki Noodles

Ditch that seasoning packet from your instant ramen and use teriyaki sauce! This is very easy to make and the flavor is so much better! 

Chicken Teriyaki Noodles

How do you know if you are craving or just want to eat a specific food? As defined, we all know that a food craving is a powerful desire to eat a specific kind of food. I surely know how powerful that can be, but that one I felt was not that powerful. So… could I say that it was not a craving? How do you think of this?

I was typing my Facebook messenger password and I was notified that my password was incorrect. Guess what I typed – I typed ‘ramen’ twice. I was pissed when I can’t get my password correct and then I laughed at myself when I found out I was typing ‘ramen’. How in the world did I get that? Hmm, surely, ramen was on my mind during that time.

I wanted to eat ramen, but I didn’t want to include the seasoning packet. Also, I wanted to use the teriyaki sauce I made. I had leftover uncooked chicken breasts and some veggies that wanted to say goodbye to the world. So I ended up making this delicious Chicken Teriyaki Noodles.

Chicken Teriyaki Noodles 2

The noodles was cooked and mixed to the cooked chicken and veggies. I used red, yellow and green bell peppers, brown mushrooms, onions and spring onions for this one, but you could use whatever veggies you fancy. I used the teriyaki sauce that I have made and it was fantastic! This can be easily put up together and a quick meal, too. What I love about ditching the seasoning packet and use your own sauce – you can control how much sauce you’d like to put. And you know me, I mostly put too much of everything! 😀

I am also sharing this delicious noodles at Fiesta Friday #176. Please link up your posts to me and the lovely Monika as we are co-hosting the party. Also, don’t forget to link it back to our amazing host, Angie. 😉

Chicken Teriyaki Noodles

Ingredients:

  • 2 ramen noodles, discard the seasoning packet
  • 1 tbsp olive oil
  • 1/2 cup chicken breasts, sliced into small pieces
  • 1/2 cup onion, sliced
  • 1/2 cup brown mushroom, sliced
  • 1/2 cup red bell pepper, sliced
  • 1/2 cup green bell pepper, sliced
  • 1/2 cup yellow bell pepper, sliced
  • 1/4 – 1/2 cup teriyaki sauce*
  • Salt & pepper, to taste
  • Spring onions, sliced, to garnish

Instructions:

  1. Cook ramen noodles according to instructions, making sure to discard the seasoning packet. Drain water and set aside.
  2. In a skillet with medium-high heat, add in olive oil. Add chicken and cook until no longer pink.
  3. Add all veggies (except spring onions) and cook until soft. Add cooked noodles and teriyaki sauce. Add salt & pepper if necessary.
  4. Garnish with spring onions.
  5. Enjoy immediately!

Note: I used the teriyaki sauce I made, but you can use store-bought, making sure to adjust the amount according to your liking.

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Harissa-Tahini Sauce

Tahini sauce with an upgrade with the help of harissa – this sauce is irresistibly good and will take your food to a whole new level

Tahini sauce and I were first introduced to each other by a friend when we were eating our falafel sandwich. It was like “Juju, this is Tahini Sauce and Tahini Sauce, this is Juju.” It was real love that I even told my friend I want that sauce whenever we order anything from that cafeteria. I put that sauce in almost everything I eat! My friend always gives me her sauce and even tells me “here, drink your milk”. Yep! I drink the sauce! I made tahini sauce with harissa several times and brought it with me to go with our sandwiches at work and she was amazed as she haven’t thought of mixing harissa with tahini sauce. We’ve lost contact and haven’t had tahini sauce until I started doing Whole30.

While doing the Whole30 program, I needed a sauce that will be great with almost everything – roast veggies, roast chicken, salads, etc. Then an old love came back to my life – harissa tahini sauce. This suddenly became a very important thing inside my fridge that I panic once it’s close to an end. I get bottles and bottles of tahini and tubes of harissa. Well, that was before this homemade harissa. After making that harissa, of course, this amazing sauce has to be shared and to be the star of this post… so here’s the amazing harissa-tahini sauce.

Harissa-tahini sauce is simply tahini sauce with a level up. Harissa is added to give it a kick. Since harissa has a smoky flavor, it gives the tahini sauce a very fantastic ending! This sauce is superb with anything roasted, perfect with sandwiches, even with salad (I’ve tried this with chicken fajita salad and it was amazing), as a dipping sauce… and so much more!! I’ve also tried this many times with Elaine’s ‘Marinated Cauliflower Nirvana’ and it was insanely good!

Roasted Potatoes and Butternut Squash with Harissa-Tahini Sauce

I am taking this with me at the amazing Fiesta Friday # 175. This week is of course hosted  by the lovely Angie. Our co-hosts this week are Monika and Suzanne.

Harissa Tahini Sauce

Harissa Tahini Sauce 2

Ingredients:

  • 1/2 cup tahini
  • 3 tbsp freshly squeezed lemon juice
  • 1/2 cup water
  • 2 tbsp white vinegar*
  • 1 – 1 1/2 tbsp harissa
  • Salt, to taste

Instructions:

  1. In a bowl or jug, add tahini and lemon juice. Add water while whisking. (You can add little or more).
  2. Add in vinegar (if using), harissa and salt. Taste and adjust accordingly.
  3. Transfer to a thoroughly cleaned jar.

Notes:

I like the taste of vinegar in this sauce. You can omit and replace with lemon juice. Then adjust to your liking.

The sauce will thicken slightly as it sits inside the fridge. If you want to thin it out, you can add water and mix.

This will be good until 2-3 days. I always finish this on the second day, and rarely be able to last until day 3 coz I finish it like crazy!

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{Whole30} Potato Salad

Delicious potato salad with just very few ingredients and with homemade mayonnaise

Whole30 Potato Salad 1

I think you all know that I love potatoes. Since I knew that potatoes are Whole30 compliant, I make sure to have them every week. Mostly, I just roast them with Cajun seasoning or pair with roast chicken or cook with other veggies. Though I love potatoes, I never had too much potato salad in my life. I think it is because either I find them too bland or with too much mayonnaise. I love mayonnaise, but there are mayonnaise that I don’t like the taste.

I was invited for a lunch at a friend’s home and she served me potato salad. That’s when I realized that I never had that salad for years. Inspired by my friend, I decided to make my own salad, but I thought of making it Whole30 compliant. So I used the mayonnaise I made.

Whole30 Potato Salad 2

This potato salad is mixed with only plain mayonnaise, but you can also mix it with almond milk or any milk of your choice that goes well with salad. I also included sliced cucumbers and boiled eggs. I made it very simple with just very few ingredients, but it was really delicious!

I am taking this with me at the amazing Fiesta Friday # 175. This week is of course hosted  by the lovely Angie. Our co-hosts this week are Monika and Suzanne.

Potato Salad

The measurement of the ingredients depends on you – you can put as much as you like.

Ingredients:

  • 500g baby potatoes*
  • Sliced cucumbers
  • Boiled eggs, sliced into smaller pieces
  • Mayonnaise
  • Salt and pepper, to taste
  • May also add: pickle relish, almond milk, sugar to sweeten (if not doing Whole30), fresh dill, and whatever mix ins you’d like

Instructions:

  1. In a large pot of boiling water over high heat, add in peeled and quartered potatoes. Cook until fork tender. Drain water and place in a large mixing bowl.
  2. Add in mayonnaise and the rest of the mix ins you’d like to include.
  3. Season with salt and pepper.
  4. Chill until ready to serve.

Note: I just love to use baby potatoes most of the times and also for this salad.

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Homemade Harissa

A fiery pepper paste that will surely enhance your dishes – it is spicy, smoky and way better than the store bought ones. 

Homemade Harissa 3

So I was once told by an ex-colleague that I cannot make my own harissa. Well, to my ex-colleague: guess what? I have made my own harissa!👊🏻😜

This is one of the things I’ve always wanted to make. Although it may sound very easy, I was still intimidated by the thought of homemade harissa. I got very good comments on the harissa-tahini sauce when I shared the recipe of Potato Hash With Harissa-Tahini Sauce, so I was inspired! Since this is my first homemade harissa, I started with the basic – only having lemon and garlic as the flavor enhancers. Next time, I will explore and add star anise and caraway like what Kellie did and also experiment on other dried chilies like what Elaine did. Truly, they inspired me both to finally make harissa.

Homemade Harissa 2

The harissa was insanely good – the smell, the taste, the color – everything!! I used the red chilies I have dried and used ancho chilies coz they were the only ones I had… but the result was fantastic that I was running around holding my blender to show off my first homemade harissa. After having that crazy comment that I couldn’t make my own harissa, why wouldn’t I show off? 😀 The harissa I am using from the store is also very good and very convenient, but making your own harissa is even better coz you know what’s in it, right? So why don’t you start making your own now? 😀 It is good for soups, with hummus, tahini and so much more!

Homemade Harissa 1

I am sharing this with my friends at Fiesta Friday at this week’s amazing Fiesta Friday # 174. I hope you will love this one.

Homemade Harissa

Ingredients:

  • 2 dried ancho chilies
  • 2 dried red chiies
  • 1 cup boiling water
  • 300g total of whole red bell peppers
  • 2 large cloves of garlic, peeled and crushed
  • 2 tbsp freshly squeezed lemon juice
  • Salt, to taste
  • 1-2 tbsp olive oil

Instructions:

  1. In a bowl, add ancho chilies and red chilies. Add boiling water and cover. Leave for 30 minutes, until soften).
  2. While waiting for the dried chilies to soften, let’s roast the red bell peppers: Wash and dry your whole red bell peppers. Roast them until charred. (I roasted my bell peppers on the stove top, turning them frequently until charred and soft.) Click here to see ways on how to roast bell peppers. When the bell peppers are charred and soft, place them in a bowl and cover. Leave for 5 minutes. After 5 minutes, place them on your work surface and peel those peppers away. Also, remove the tops and the seeds. Place in a blender (or food processor) and set aside.
  3. Going back to the dried chilies: When they are soft, take them out from the water and remove the seeds and cut off the top. Reserve chili water just in case you need them later on. When all seed and tops are removed, place them in a blender along with the roasted and peeled red bell peppers, garlic, lemon juice and 1 tbsp olive oil.
  4. Keep the blender running until you get the desired consistency. You can add from the reserved chili water, if necessary and/or add another tbsp of olive oil and lemon juice. Add salt to taste.
  5. Keep inside the fridge in a sterilized jar.

Notes:

This recipe makes about 1 1/4 cups of harissa.

This lasted for 2 weeks inside my fridge.

Source recipe: Homemade Harissa by Half Baked Harvest

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S’mores Cheesecake Cupcakes

Yay! It’s S’mores season and these cheesecakes are just in time – graham cracker crust, creamy and dreamy cheesecake filling, chocolate ganache and toasted marshmallows. These cheesecakes are in individual servings and they are super fantastic!

S'mores Cheesecake Cupcakes 2

I’ve been busy being Super Jhuls for the last few weekends.

I’ve been busy saving friends (a.k.a. ingredients) who liked to end their lives.

S'mores Cheesecake Cupcakes 5

You know that I have a habit of buying stuff in bulk, especially when they are on saleeee! I know you feel me. I’ve had plans for them, but suddenly I decided to do this Whole30 thing. Bye, chocolate chips, cookie butter, marshmallows and to all sweet stuff. But one day, a bag of marshmallow just fell off from who knows where. It’s like it is telling me to hurry and save them and its friends. So I got very busy thinking what to do. I just have few weeks left, I thought.

S'mores Cheesecake Cupcakes

So I did what I have to do and saved whatever I could.

First things to save: graham crackers and marshmallows. So what do I think of when I hear both? S’mores! S’mores! S’mores! So here goes S’mores Cheesecake Cupcakes…

S'mores Cheesecake Cupcakes 3

These mini cheesecakes have a graham cracker crust, cheesecake filling (of course), chocolate ganache and toasted marshmallows on the top. They are super creamy and rich, but you will not eat them everyday. I am telling you – they are super delicious!

I am sharing these with my friends at Fiesta Friday at this week’s amazing Fiesta Friday # 174.

S'mores Cheesecake Cupcakes

  • Servings: 10
  • Difficulty: easy
  • Print

Ingredients:

For the graham cracker crust:

  • 1 cup Graham cracker crumbs or 12 sheets of Graham crackers, finely grounded
  • 2 tbsp white sugar
  • 4 tbsp unsalted butter, melted

For the cheesecake filling:

  • 8 oz cream cheese, softened to room temperature
  • ¼ cup sour cream, room temperature
  • 1 egg, room temperature
  • ¼ cup white sugar
  • 1 tsp vanilla extract

For the chocolate ganache & topping:

  • 2/3 cup semisweet chocolate chips
  • ¼ cup heavy whipping cream
  • 70 regular size marshmallows or 10 large marshmallows

Instructions:

  1. Preheat oven to 350F. Fill 10 muffin pan holes with cupcake liners.
  2. In a small bowl, add graham crackers, sugar and melted butter. Mix well to incorporate. Take about 2 tbsp of the crust mixture and divide into the bottom of 10 cupcake liners. Press down. Set aside.
  3. In another bowl, add cream cheese and beat until fluffy. Add in sour cream and beat again. Add egg, sugar and vanilla extract; beat again just until combined.
  4. Taking about 2 ½ tbsp each, divide the cheesecake filling between the prepared crusts.
  5. Bake for 18-20 minutes or until cheesecake filling is set.
  6. Remove the pan from the oven and let the cheesecakes cool in the pan for about 10 minutes and transfer to a cooling rack to cool further.
  7. Place inside the fridge for about 3 hours or overnight. (I did mine overnight)

When ready to serve or just about an hour to serve,

  1. In a heatproof bowl, place semisweet chocolate chips and heavy cream.
  2. Melt in a microwave on low-medium heat while checking and mixing at 15 seconds interval. This can also be done over a pot of simmering water, making sure that the bowl doesn’t touch the hot water.
  3. Let the ganache set a little before topping the cheesecakes.
  4. Place regular size marshmallows above the topping (or large marshmallows). Toast the marshmallows using a kitchen torch, making sure not to burn them.

Source recipe: Mini S’mores Cheesecakes by Crazy for Crust

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