DOUBLE CHOCOLATE, RUM RAISIN, FUDGE MELTAWAYS..cookies to please SANTA......COOKIE OF THE MONTH FOR DECEMBER

These are a "throw back" to the good old days of metal lunch pails and cookies for Santa.
Make a batch and Santa will forgive any naughty cook..and so will any other chocolate lover.
Unlike the original recipe which used Graham crackers, I am using chocolate wafers/chocolate cookies, also try and use a good quality dark chocolate, NOT baking chocolate.

this make a 13 x 9 x 2 inch pan and there is NO Baking.

BASE/CRUST

3/4 cup butter
1 1/2 cups chopped dark chocolate OR semi sweet chocolate chips
1/2 cup cane sugar
2 tsp vanilla extract
1 large egg beaten ( the heat from the chocolate will "cook" the egg.)
3 cups chocolate flavored cookie crumbs* (place the cookies in a sealable plastic bag and smash or roll with a rolling pin to fine crumbs)

* Use any rich cookie but not chocolate coated, all butter shortbread works wonderfully.
1 1/2 cups shredded coconut ( unsweetened if possible) or chopped raw nuts
1/4 tsp sea salt

MELT THE BUTTER AND SUGAR IN A HEAVY BOTTOMED PAN OVER VERY LOW HEAT.

Meanwhile mix and blend together all the other ingredients and then gradually add the melted chocolate-butter mix.
Mix with hands to combine everything well.
Press into the buttered pan, covering the base and 1/2 inch up the sides. Cover with plastic wrap and chill.

THE FILLING:
1/2 cup butter
1/4 cup cream
3 cups confectioner's/icing/powdered sugar
1 cup raisins soaked in real rum, well drained (soak overnight)
3 tsp rum from the soaked raisins


Cream the butter until light and fluffy and gradually add the sugar, alternatively with the cream and rum.
Fold in the raisins, then spread this over the crumb base and chill for 2 hours

The TOPPING
melt 2 cups dark chopped chocolate or 2 cups semi sweet chocolate chips, over very low heat in heavy bottomed pan.
Spread over the filling and do not cover, chill for 2-3 hours, then cover with wax paper and chill overnight.

Next day cut into pieces and serve cold.

These are perfect as a treat, something to serve on the ski slopes, by the fireplace for Santa..keep well hidden or the taste testing elves WILL devour. Also despite what the elves might tell you, these are NOT a food group.

VARIATIONS:
Use ANY good cookie.
Add any chopped nuts...roasted no salt are great too.
Replace the rum raisins with any dried fruit and add milk and or vanilla extract in place of the rum.
Instead of vanilla extract try almond or mint.

For any Vegans, omit the egg and use vegan margarine, and chocolate, also use nut milk in place of cream

FOR SUMMER  add fresh berries to the melted chocolate, before chilling overnight.

TO MY READERSHIP IN PARIS AND THE WORLD

Sending all my love and light to a City so close to my heart, This weekend WE ARE ALL FRENCH!

JOHN NIGEL

HONEY-WALNUT CHEESECAKE. GLOBALLY ADJUSTABLE RECIPE..One of the most excellent cheesecakes on the planet

This is one of the simplest and yet most decadent cheesecakes on the planet..enjoy...there will be no leftovers, ever!!


This recipe makes a  small  9 1/2 inch round cheesecake.
if you double the recipe keep the cheesecake pans the same and make 2 x 9 1/2 inch Cheesecakes.


 Cut a piece of parchment the same size as the base of the pan, and another 2 inches wide strip to go round the sides of a spring form  baking pan.


The crust
In a small bowl mix the following together:

1 cup raw wheat germ
1/2 cup whole wheat flour
1/2 cup finely chopped walnuts ( not chopped fine as walnut flour)
1/2 cup unsweetened shredded coconut

 Stir in the following, melted
1/4 cup dairy butter or coconut butter/oil


Mix well to form a crumble and then layer it in the prepared pan and use fingers to mold  up the sides approx 1 1/2 inches forming the surrounding crust, then tamp the rest over the base of the pan.

Keep hands less sticky by dipping in water and shaking off excess, before molding the base.

Set aside the base.

PREHEAT OVEN 325F MIDDLE SHELF
The filling:

1 1/2 pounds room temp. cream cheese
1/2 cup warmed honey
2 large eggs at room temp
pinch of sea salt
1tsp vanilla extract
1 tsp lemon juice

Whip everything together to form a smooth custard.
Gently fill the  raw crust, and fill evenly.
Place the cheesecake on a lined cookie sheet and bake for 20-25 mins.
 Remove from the oven and gently pour over the topping (recipe follows).

Topping:
1 cup plain live yogurt
2 tbsp runny honey at room temp.
Whip together then spread evenly on top of the cheese cake and bake a further 5-10 mins more.
Remove from oven and cool on cookie sheet on wire rack.
When cold enough remove from cookie sheet, well wrap and place in fridge overnight before cutting, use a sharp serrated knife.
Remove the cheesecake from the pan before cutting.

Variations:
use any raw nut of choice

add some chopped walnuts to the custard before baking (they will sink to the bottom)

drizzle with more runny honey or offer it as you serve the cheesecake.

 

ALL BUTTER, WHOLE WHEAT, SESAME SEED COOKIES easy recipe makes 24 large flat cookies

These are wonderful, light and thin mouthfuls of yumminess.
I prefer to lightly toast the raw hulled sesame seeds, then cool them down before adding to the mix, this adds another layer of flavor.
Also it is a MUST that you use fresh unsalted butter. They are just NOT the same made with shortening or margarine and vanilla extract.
So when you feel like splurging a little, these are the ones to make.


This recipe makes 24 large flat golden cookies, also the recipe is best NOT doubled.

1 cup unsalted  butter (2 sticks)

1 cup honey or golden syrup

2 cups hulled and lightly toasted sesame seeds (toast in a dry skillet over medium high heat until they turn golden, not brown, then remove and cool on cold cookie sheet.)

 1 3/4 cups whole wheat flour

2tsp grated lemon zest ( zest from 1 lemon, slice the remainder of the lemon for use in hot tea)

PREHEAT OVEN 350F

Cream the butter, until light and fluffy.
Beat in the honey ( best at room temp. DO NOT HEAT THE HONEY)
Then gently but firmly beat in the sesame seeds and flour.
Drop by spoonfuls onto greased cookie sheets.
Do not spread down and leave 2 inches between the cookies as they spread as they bake.
Bake 15-20 mins or until the edges  are browned and the middle is golden.
Remove from oven and cool slightly on sheet (these are very tender and delicate cookies so be careful, use a spatula to remove from sheet) before transferring to wire rack.
Store (yeah right you will have some left to store!!)
In an air tight container.

They are perfect with a glass of cold milk or lemon tea.