Raspberry Swirl Cheesecake Cupcakes

a.) They are very tasty.  I got rave reviews.

b.) They are supposed to be cute.  Mine really weren't.  (What's new?)

::What it's supposed to look like.  Nice and flat and smooth on top:: What mine looked like.  Cracked and sunken in the middle.  I don't know why that looks so yellow.  They weren't terribly yellow::

c.) To avoid the cracking and sinking, use a water bath.  I think this would remedy the problem.

d.) Use normal-size cupcake tins.  If you'd like to use mini ones, the cooking time is shorter.  I made 5 mini ones and the cooking time was about 14 minutes or so.
e.) I got them from here.... http://annies-eats.com/2010/08/06/raspberry-swirl-cheesecake-cupcakes/ 

Yield: 32 (normal size) cupcakes

Ingredients:

For the crust:

1½ cups graham cracker crumbs

4 tbsp. unsalted butter, melted

3 tbsp. sugar

For the raspberry swirl:

6 oz. fresh raspberries

2 tbsp. sugar

For the filling:

2 lbs. cream cheese, at room temperature

1½ cups sugar

Pinch of salt

1 tsp. vanilla extract

4 large eggs, at room temperature

1.)  Preheat the oven to 325˚ F.  Line cupcake pans with paper liners.  In a small bowl, combine the graham cracker crumbs, melted butter and sugar.  Stir together with a fork until well blended and all the dry ingredients are moistened.  Press 1 tablespoon of the mixture into the bottom of each cupcake liner.  (I like to use a small drinking glass to easily and evenly press the crumbs down.) Bake until just set, 5 minutes.  Transfer to a cooling rack.

2.)  To make the raspberry puree, combine the raspberries and sugar in a blender or food processor.  Process until smooth, then pour through a fine mesh sieve to remove the seeds.

3.) To make the cheesecake, beat the cream cheese on medium-high speed in the bowl of an electric mixer until fluffy.  Blend in the sugar until smooth.  Mix in the salt and vanilla.  Beat in the eggs one at a time, mixing well after each addition.

4.) To assemble, spoon 3 tablespoons of the cheesecake batter over the crust in each cupcake liner.  Dot a ½ teaspoon of the raspberry puree in a few dots over the cheesecake filling.  Use a toothpick or a wooden skewer to lightly swirl and create a marbled effect.

5.) Bake until the filling is set, about 22 minutes, rotating the pans halfway through baking.  (They will look quite puffed initially but will return to normal quickly.)  Transfer to a wire cooling rack and let cool to room temperature.  Transfer to the refrigerator and let chill for at least 4 hours before serving.

Dad's Santa Cookie Making/Decorating Tutorial

I know there's already a post about this, but they're such famous cookies, maybe it's only proper they get 2 posts. 

And now, step-by-step, Dad shows us how to make THE cookies.

1.) Roll out the dough, and cut the cookie.

2.) Give the dough a bit of an extra push into the cookie cutter to ensure facial details are prominently displayed.

3.) Lay them on cookie sheet.  This is how thick they should be.

4.) Add the 1/2 raisin eyes, bake, and remove from cookie sheet once cool.

5.) Paint the red parts (cheeks, nose, mouth).

6.) Paint the frosting parts.  Dad does all of the beards first, then moves on to a different filial feature.

7.) Complete other frosting areas.  Add coconut if you wish. 

8.) Enjoy.