I am on mobile so sadly I can't check the tags atm, but for any faekin with a sweet tooth I always suggest berries rolled in sugar or honey on bread. Myself, I prefer blackberries or raspberries with sugar. I've found that a box of berries with a little sugar can serve as an entire meal. :) not to mention I'm a carnivorous type of faerie so the dark berry juice is creepily familiar....
To set off the sweetness there’s an interesting additional ingredient: a touch of coffee in the crust. For best results, like other cheesecakes, these squares should be chilled overnight so they set completely and slice cleanly.
- 20 chocolate wafer cookies
- 3 tablespoons unsalted butter, melted
- 1 tablespoon sugar
- 1/2 teaspoon finely ground coffee beans
- 1/4 teaspoon fine salt
- 8 ounces semisweet chocolate, finely chopped
- 8 ounces cream cheese, at room temperature
- 2/3 cup sugar
- 1/2 cup sour cream
- 2 large eggs, at room temperature
- 4 ounces bittersweet chocolate, chopped
- 2 tablespoons unsalted butter
- 1 teaspoon light or dark corn syrup
- 2 tablespoons sour cream, at room temperature
- 1/2 cup crushed candy canes
- For the crust: Preheat the oven to 350 degrees F. Line an 8-inch-squarebaking dish with foil.
- Process the chocolate wafers in a food processor with the butter, sugar, coffee and salt until fine. Evenly press the crust into the prepared dish, covering the bottom completely. Bake until the crust sets, about 15 minutes.
For the filling:
- Meanwhile, heat the chocolate in a medium microwave-safe bowl at 75% power until softened, about 2 minutes. Stir, and continue to heat until completely melted, up to 2 minutes more. (Alternatively, put the chocolate in a heatproof bowl. Bring a saucepan filled with an inch or so of water to a very slow simmer; set the bowl over, but not touching, the water, and stir occasionally until melted and smooth).
- Blend the cream cheese, sugar and sour cream together in the food processor until smooth. Scrape down the sides as needed. Add the eggs and pulse until just incorporated. With the food processor running, pour the chocolate into the wet ingredients and mix until smooth.
- Pour the filling evenly over the crust. Bake until the filling puffs slightly around the edges but is still a bit wobbly in the center, 25 to 30 minutes. Cool on a rack.
For the glaze:
- Put the chocolate, butter and corn syrup in a microwave-safe bowl and heat at 75% power until melted, about 2 minutes. Stir the ingredients together until smooth; add the sour cream. Spread the glaze evenly over the warm cake and scatter the crushed candy canes over top. Cool completely, and then refrigerate overnight.
Cut into small bars or squares. Serve chilled or at room temperature.
Store the bars covered in the refrigerator for up to 5 days.
To crush the candy canes, remove the wrappers and place in a resealable plastic bag. Use a rolling pin to roll over and break up the candy into small pieces, about 1/4 inch or so.
- 2 cups all purpose flour
- 1/4 teaspoon salt
- 1 cup (2 sticks) unsalted butter, at room temperature
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 1 large egg yolk
- 6 ounces bittersweet or semisweet chocolate, chopped (or use chocolate chips)
- 1 cup chopped Hershey’s Candy Cane Kisses (or use crumbled candy canes)
- 2 ounces white chocolate
1. Preheat oven to 350°F. Spray 13x9x2-inch metal baking pan with nonstick spray. Line bottom of pan with long strip of 9-inch-wide parchment paper, leaving overhang on both short sides of pan.
2. Whisk flour and salt in medium bowl. Using electric mixer, beat butter in large bowl until creamy, about 2 minutes. Gradually beat in sugar. Continue beating until mixture is light and fluffy, stopping occasionally to scrape down sides of bowl, about 3 minutes. Beat in vanilla, then egg yolk. Gradually add flour mixture, beating on low speed just to blend.
3. Drop dough by tablespoonfuls into prepared baking pan, spacing evenly. Using moistened fingertips, press dough to form even layer over bottom of pan. Pierce dough all over with fork.
4. Bake cookie base until light golden brown and slightly puffed and edges begin to come away from sides of pan, about 30 minutes. Place pan on rack; immediately sprinkle bittersweet chocolate over. Let stand until chocolate softens, about 3 minutes. Using small offset spatula, spread bittersweet chocolate over top of cookie in thin even layer. Immediately sprinkle chopped candy cane kisses over (or candy canes).
5. Stir white chocolate in medium metal bowl set over saucepan of simmering water until melted and smooth. If it’s too tough and thick to stir, add a tiny drizzle of vegetable oil or 1/2 teaspoon of shortening to thin it out. Remove from over water. Using fork, drizzle white chocolate all over cookies. Chill until white chocolate is set, about 30 minutes.
6. Using paper overhang as aid, lift cookie from pan and transfer to work surface. Using large knife, cut cookie into irregular pieces.
i just made this for my girlfriend and i thought faekin and a lot of other beings might enjoy it!! it only takes 4 ingredients, one bowl and a microwave and it’s really easy and yummy!
Just wanted to say that I saw something about things that feel like electricity or energy, and I remember a friend telling me he bought something called "Oddka", which has a flavour called "Electricity" that is supposed to actually feel like electricity; so, for 'kin over the drinking age in their respective areas, that might be something to look for.