Last night we went to visit Eriks & Kintija to see their apartment (which they’ve been in for over a year, we’re a little slow) and to celebrate the holidays together over dinner – fabulous stir fry Eriks. Of course I offered to bring dessert – obviously! The great thing about desserts right now is that my baking cupboard is so well stocked that at any moment I can whip up something delicious – in this case I had a bunch of cream cheese in the freezer (it was on sale a few months back for $1.50, yay!) so I thought this would be a great opportunity to use some & try out my new mini spring form pans.
I cut my regular cheesecake recipe in half and ended up with 3 little cheesecakes, which are perfect for a few people to share and since the pieces are so tiny it leaves you feeling less guilty when you have more than 1 piece! – you will have more than 1….splurge, it’s the holidays…
I had regular graham crumbs and chocolate oreo crumbs so I made 1 of each to take for dinner and then topped one with dark chocolate shavings and the other with white chocolate shavings and voila – super cute little yummy desserts!
Mini cheesecake duo -
- about 1/4 cups graham crumbs for each mini cake (chocolate crumbs if you have it)
- 1/4 cup butter, melted (about 1/8 cup or less for each mini cake, divide in 2)
- 1.5 packages of brick cream cheese, softened
- about 3/8 cup sugar
- 1/2 tsp. vanilla
- 1.5 eggs (I cracked 2 and then removed a little yolk and white)
Heat oven to 350°F.
Mix crumbs and butter; press onto bottom of tiny springform pans.
Beat cream cheese, sugar and vanilla with mixer until well blended. Add egg, mixing on low speed just until blended. Pour over each crust.
Bake about 30 min. or until centre is almost set. Run knife around rim of pan to loosen cake; cool before removing rim. Refrigerate cheesecake 4 hours.
Top with finely grated chocolate, like I did, or use whatever toppings you would like – leftover holiday chocolate works well at this time of year!
If you don’t have mini springform pans double the recipe and use a normal sized one and cook about 15 minutes longer, just until the outside edges sort of turn colour away from white, not too brown…you’ll have to watch them.
I found this recipe a little while back in one of those free magazines that they give out at Sobey’s, back when we used to shop there. To say Troy is in LOVE with this meal is an understatement…he requests that it make our “weekly meal plan” constantly…I suppose that’s a compliment! I guess we don’t make it more often because pork tenderloin can be expensive sometimes, seriously not going to pay $15 for a pork loin…crazy. I think the key to this recipe is waiting until pork goes on sale, then freeze it until you make this, we usually manage to find them for $5 a piece once in a while, so this becomes a little treat.
I’ve also tried making this with pork chops, definitely not as good, not nearly as tender. I’ve also messed it up purposely and thought “hey I want more sauce so I’m going to increase a few quantities” – I don’t recommend this LOL. Just stick to the recipe, it’s a good one just the way it is!
It’s a nice warm winter meal that will make your house smell delicious. Using fresh herbs like it calls for is definitely a must, super delicious and fresh. Two thumbs up – especially from Troy!
Apologies for my lack of posting lately also – rough few days with super slow internet combined with a week on my own and general holiday craziness beginning…I’ll be more diligent in the coming weeks! xo stay tuned!
Saucy Rosemary Pork with Chive Mashed Potatoes
- 3 large russet potatoes, peeled and cubed
- 3 tbsp butter
- ¼ cup milk
- ½ tsp salt & fresh ground pepper
- 2 tsp chopped fresh chives
- 3 tbsp all-purpose flour
- ½ tsp salt, divided
- ground pepper, to taste
- 1 pork tenderloin, sliced into ½ inch medallions, just over 1 lb
- 1 tbsp olive oil, divided
- 1 cup sliced white mushrooms
- ¾ cup beef broth
- ¼ cup sour cream
- 1 tsp finely chopped fresh rosemary
- In a large saucepan, cover potatoes, with salted water. Boil for 20 min, or until pieces yield when pierced with a fork. Drain very well.
- Warm butter and mil in a small saucepan on low heat or in the microwave. Mash the potatoes to your preferred consistency; stir in the warm milk, salt, pepper and chives. Keep potatoes warm until the pork is ready to serve. (I use a hand mixer to mash my potatoes, it makes them super creamy and delicious!)
- Meanwhile, mix the flour with half of the salt and the pepper and dredge (fancy word for completely cover) pork slices. Heat half the oil in a large skillet on medium high. Saute the pork 3 to 5 minutes per side, until they are no longer pink. Remove to a plate, set aside. Heat the remaining oil, add mushrooms and cook for 5 min.
- Pour in the broth and bring to a boil while scraping with a wooden spoon. Reduce the liquid slightly. Return the pork to the skillet; cook 5 minutes. Turn off the heat and mix in the sour cream with the rosemary. Season with the remaining salt and pepper, if needed and serve.