Christinas Daddys Cheesecake Food

MINI CHEESECAKES

Steps:

• Preheat the oven to 325 degrees F.
• Add the graham crackers to a food processor and pulse a few times to break up the crackers. Add the melted butter and pulse until the mixture is finely ground and resembles wet sand, with no large pieces remaining. (Alternatively, you can crush the graham crackers in a resealable bag with a rolling pin. Pour the crumbs into a bowl and stir in the melted butter to combine.)
• Line 4 cups in a muffin tin with paper liners. Divide the graham cracker mixture evenly between the cups. Use a small shot glass or the end of a wooden spoon to press the crumbs firmly into an even crust. Set aside.
• Beat the cream cheese and sugar in a stand mixer fitted with a paddle attachment. Add the lemon juice and vanilla and beat on medium speed until completely combined, about 30 seconds. Remove the bowl from the stand and stir the egg in by hand (do not use a mixer for this step).
• Divide the batter among the cups and tap the tin on the counter to release any air bubbles. Bake for 20 minutes, then let the cheesecakes cool near the oven--no drastic temperature changes. Chill the cheesecakes overnight, covered, in the fridge.
• Before serving, melt the chocolate and coconut oil in a double boiler or a heat-proof bowl fitted over a small saucepan of simmering water. (Alternatively, you can melt the chocolate and coconut oil in the microwave on low in 20-second intervals, stirring between each.)
• To make the strawberry hearts, slice 2 to 3 planks off each strawberry and use a 1/2-inch heart-shaped pie crust cutter to cut out hearts from each plank. Reserve the rest of the berry for another use.
• Decorate each cheesecake with 2 teaspoons melted chocolate and sprinkle the hearts on the cheesecakes like you own the place.

CHRISTINA'S CINDERELLA'S CASTLE CAKE

Steps:

• To make the cake base: Preheat the oven to 350 degrees F.
• Grease a 9 by 9-inch cake pan.
• Combine all ingredients in a mixing bowl and scrape into the prepared pan. Bake until a cake tester or a toothpick inserted into the center comes out clean, about 30 minutes. Place on a rack to cool for 15 minutes. Turn the cake out of the pan and let cool completely.
• To make the towers: Generously grease the cans with shortening. Combine all ingredients in a mixing bowl. Divide the batter among the cans, filling them not more than halfway. Bake until a cake tester, wooden skewer or raw piece of spaghetti inserted into the center comes out clean, about 50 minutes for the smaller cans and 1 1/4 hours for the large can. Place on a rack to cool for 15 minutes. Turn the cakes out of the cans and let cool completely.
• To prepare the frosting: Put 2 tubs of frosting in a mixing bowl and add blue food coloring until it reaches the desired shade. Set aside. Divide the remaining tub of frosting between 2 bowls and color 1 purple and 1 pink. Set aside.
• To assemble the cake: Place the square cake on a platter and cover with blue frosting. Use a serrated knife to trim the tower cakes so the tops are flat. Cover the towers with blue frosting. Set the large tower on the center of the base cake and then set 1 of the smaller towers on top of it, securing with 1 or 2 straws or skewers. Set 1 small tower on each side of the large one, securing them to the base cake with a straw or skewer (cut to fit as needed).
• Cover the sugar cones with purple icing and place open-side down on top of each tower. Use a spatula to smooth out the frosting on the cakes or cones.
• Fill the pastry bag with pink icing and pipe a border around the edges of the cake. Insert lollipops around the edge of the base cake to make a fence. Set the doll in front of the main tower and scatter the sprinkles over all.

CHRISTINA'S GINGERBREAD DOUGH

Steps:

• Combine the flour, ginger, cinnamon, and salt. Set aside.
• In a heavy-duty mixer fitted with the paddle attachment, combine the shortening, powdered sugar, dark brown sugar, and molasses. Mix on low speed, just until smooth, trying not to incorporate too much air.
• Add the flour mixture all at once, and mix on low to medium-low speed. As this begins to mix, add the 1/4 cup of cooled coffee. Watch closely as the dough begins to come together. If it looks and feels dry and crumbly, begin to add the remaining coffee, 1 tablespoon at a time as needed. The dough should be firm, but evenly moist.
• Alternatively, this dough can be mixed by hand. If you choose to do this, add the flour mixture in 3 or 4 batches, instead of all at once, to the sugar and shortening mixture. Add the coffee, a little at a time, along with the flour.
• Turn the dough out onto a lightly floured work surface and shape into 2 flattened rectangles. Wrap tightly in plastic wrap, then place into an air-tight container or zip-top plastic bag. Refrigerate for 1 to 2 hours before rolling and cutting. The dough keeps for 4 days, refrigerated.
• If dough has been chilled for longer than 1 to 2 hours, allow it to sit at room temperature for 15 minutes before rolling.
• Preheat oven to 325 degrees F. Line baking sheets with parchment or foil, or very lightly grease.
• Working with 1 piece of the chilled dough at a time, roll out on a lightly floured surface to 3/8-inch thick (small, decorative pieces may be rolled thinner; pieces that will need to provide support may be rolled thicker). Transfer to prepared baking sheets, then cut to desired shapes using templates that have been lightly floured. Cut out desired shapes (use templates and lightly flour them before placing on the dough and cutting). If cutting windows, doors, etc., start by cutting them first, then cut the overall shape. This prevents distortion of the pieces. Keep similar sized pieces on each sheet for even baking. If you have the refrigerator space, a brief chilling at this point (15 minutes) will help the dough hold its shape in the oven, but this step is optional.
• Lightly brush or spray the surface with water and bake 15 minutes for medium to large pieces (7 to 10 minutes for smaller pieces). Remove from oven and let rest for 5 minutes. With a sharp knife, carefully re-cut the hot gingerbread (using your templates) if any spreading occurred. Remove all scraps from the tray.
• Return the baking sheet to the oven. Bake for 30 to 45 minutes more, even longer for very large or thick pieces, until dark brown, but not burned. You must bake gingerbread for houses much longer than you would bake cookies. It must be very dry throughout, and quite dark in color. The low oven temperature helps to keep the browning even, as opposed to dark around the edges. As oven temperatures will vary, check the pieces during the second baking frequently. If they are browning too quickly, lower the oven to 300 degrees F.
• Remove from the oven and allow to cool 5 minutes on the baking sheet. Loosen the pieces from the tray with a thin spatula and continue to cool on the tray until firm. Remove the pieces from the tray and allow them to cool on a wire rack for several hours before assembling your house.