'Ono Kine Grindz

Junior's Cheesecake with Umeboshi Sauce

A while back, I purchased a cookbook at the bargain basement price of US$2.00.  It was called, "Welcome to Juniors!  Remembering Brooklyn With Recipes and Memories from Its Favorite Restaurant".

Years ago, I had often stopped at Junior's Restaurant on the corner of Flatbush and DeKalb Avenue in Brooklyn, New York.  It was right across the street from the DeKalb Avenue subway station that I used to take to work in midtown Manhattan.  What I remembered most about Junior's was my time spent there with friends over a cup of coffee and a slice of cheesecake.  The really special thing about the cheesecake at Junior's was the thin layer of sponge cake that was used in place of the traditional graham cracker crust.

Well, as luck would have it, I was craving cheesecake and since I had the Junior's cookbook I decided to try and bake one of these special cheesecakes myself.  Call me sacrilegious for performing this "experiment", but I thought it worked quite well.  The slightly sour saltiness of the umeboshi (Japanese pickled plum) sauce contrasted well with the sweet, creamy cheesecake.  If you'd like the recipe to Junior's cheesecake, it can be found here. 

Here is the recipe that I used for the umeboshi sauce.

Umeboshi sauce:  (enough for one 9" cheesecake)

1/4 cup + 1 tablespoon ultrafine sugar*
1/3 cup water
1 teaspoon shiso leaves*(from your jar of umeboshi)
3 umeboshi*, pitted

**NOTE**

• Shiso leaves (salted beefsteak plant leaves) are not required, however, I felt it gave the sauce added saltiness.
• Number of umeboshi used depend on the size and the amount of flavor you'd like your sauce to have.  The umeboshi I used were about an inch in diameter.
• Adjust sugar to the desired level of sweetness. 

Combine water and sugar in a heavy bottomed pot and bring to a boil.  Stir until sugar is dissolved, then turn down the heat to simmer.  Add in umeboshi and shiso leaves (if using).  Simmer for about 30 minutes.  Remove from heat and strain liquid through a sieve, reserving umeboshi and discarding shiso leaves.

Pit umeboshi and discard the seeds.  Combine flesh with the reserved liquid and purée until smooth using a hand blender (about 10 seconds).  Transfer to an airtight container and refrigerate overnight -- sauce should thicken slightly.  Spread evenly over cheesecake before serving, drizzling any remaining sauce on dessert plates.

Enjoy!

Lemon Tartlets

Citrus fruits such as lemons and limes often remind me of the warm, lazy days of summer, days which are often spent lounging at the beach.  Recently, when a few hot and humid days appeared amongst the cloudy, rainy days that are so common at this time of the year, I decided to make some of these wonderfully refreshing lemon tartlets.

This recipe uses a mini muffin pan to create these bite-sized treats.

Lemon Tartlets  (makes 24)

Curd

1/2 cup fresh squeezed lemon juice
2 teaspoons lemon oil*
2 large eggs plus 2 yolks
1 cup superfine sugar
3/4 stick unsalted butter (6 tablespoons)

**NOTE**

• If lemon oil is not available, substitute with 3 teaspoons lemon zest.
• Any type of citrus juice can be used (I like to use pomelo or blood oranges as well).
• Adjust the quantity of sugar depending on the level of tartness you are trying to achieve.

Combine eggs, yolks and sugar in a non-reactive bowl and whisk until well blended.  Add in lemon juice and lemon oil and continue whisking until sugar has dissolved.  Transfer mixture to a heavy bottomed sauce pan, add in butter and cook on medium heat until thickened (about 10 - 12 minutes).  DO NOT ALLOW MIXTURE TO BOIL.  Remove from heat and force through a sieve into a bowl with an airtight lid.  Allow to cool completely before covering the bowl and placing it in the refrigerator. 

Curd may be refrigerated for up to 10 days.

Crust

1 1/4 cups all purpose flour
1/3 cup confectioners' sugar
1/2 teaspoon baking powder
1 stick unsalted butter (1/2 cup)
1 3-ounce package cream cheese
1 egg yolk
1 teaspoon vanilla

Combine flour, confectioners' sugar and baking powder in a bowl and whisk to combine.  Cut butter and cream cheese into pieces then sprinkle over flour mixture.  Cut butter and cream cheese into flour mixture until it resembles coarse "sand".  Set aside.  In another bowl, whisk egg yolk and vanilla until well blended.  Add to flour mixture, and mix until dough just starts to come together.  Roll dough into a ball, flatten slightly, then wrap with plastic wrap and refrigerate for 30 minutes.

Preheat oven to 375º F.

Divide dough into 24 equal pieces and roll into balls.  Place each ball of dough into a muffin cup and press down in the center to form a cup.  Press dough all the way up the sides of the muffin cup until the dough extends to the rim.  Prick the bottom of the dough with the tines of a fork, line with aluminum foil, and top with pie weights (rice or dry beans may also be used).  Place the muffin pans on the center rack of an oven and bake for 10 minutes.

Remove muffin pans from the oven and lower the temperature to 325º F.  Remove aluminum foil and pie weights, and return the muffin pans to the oven.  Allow the crusts to bake until the edges start to turn a golden brown (about 10 minutes).  Transfer muffin pans to a wire rack allowing the crusts to cool completely in the pans.

To assemble the tarlets, use a pastry bag and a tip of your choice (I used a star tip) to pipe the desired amount of curd into each crust.  Serve immediately.

Tartlets maybe kept refrigerated in an airtight container for up to two days.

Enjoy!

Checkerboard Cookies

I'm not an excellent baker like either J, or Keiko, but I do enjoy baking from time to time and sometimes I surprise myself.  While thinking of what to make for my Blogging by Mail package, I decided to do a little experimenting.  After thinking about it for way too long, I came up with a localized version of the classic checkerboard cookie -- these contain macadamia nuts and li hing mui powder.  This was from the first batch of cookies that I baked several weeks ago and I didn't quite like the way they looked, but they tasted good enough.  The new and improved version should be landing in someone's mailbox shortly.  I thought I'd share these with everyone for now.

By the way, those of you that are waiting on some homemade cookies from me, and you know who you are, you can expect these as well as something else.

Checkerboard Cookies

1/4 cup unsalted macadamia nuts, chopped
1 1/2 teaspoons li hing mui powder
2 1/2 cups all purpose flour
1 cup unsalted butter, at room temperature
2/3 cup superfine sugar
1 large egg*
1/2 teaspoon vanilla extract

*I used 1/4 cup Egg Beaters®.

**NOTES**
You will find that most recipes will call for you to mix the dough, then divide it in half.  I did not have a problem mixing the dough for each half separately.  The instructions below are for the former method.

Combine butter and sugar in the bowl of a mixer and beat until light and fluffy and the butter is a pale yellow (about 3 minutes).  Add the egg and continued mixing until well blended.  Slowly add in flour and macadamia nuts, and mix until the dough starts to come together.  DO NOT OVER MIX.

Remove 1/4 cup of the dough and set aside.  Then divide the remaining dough in half.

In one bowl, combine dough and vanilla -- mix well.  Roll out dough to the desired size and thickness between two sheets of parchment paper.  Place the dough on a baking sheet then set aside.

In another bowl, combine dough and 1 teaspoon li hing mui powder -- mix well.  Follow the instructions above to roll out dough.

Once the dough has been rolled out, place the baking sheets in the freezer to allow the dough to become firm, about 15 minutes.

Take the dough that was set aside and combine with the remaining li hing mui powder.  Wrap the dough in parchment paper, then place in the refrigerator.

Taking the dough out of the freezer, allow it to slightly soften.  Remove the li hing mui dough from the parchment paper, brush with a little water, then carefully place on top of the plain dough.  Press lightly, then trim the edges and cut into 3 evenly sized strips.  Keep the trimmed dough and combine with the dough that was set aside.  (The size of these will depend on how large you want the resultant cookie to be.  My strips were about 2" x 10".)

Working quickly, brush the top of the first strip of dough with water, then place another strip on top of the first until all three have been combined.  Wrap with plastic wrap, press lightly, then return to the freezer to harden slightly (about 15 minutes).

Remove dough from freezer and slice lengthwise into strips again.  (This time I sliced into 6 strips with each strip being about a 1/3" thick.)  Lay the first strip flat, brush the top with water, then lay another strip on top being careful to alternate the colors of the strips.  Repeat until all have been layered.  Return to the freezer for another 15 minutes to harden.

Take the remaining dough and add 1/2 teaspoon li hing mui powder.  Mix well.  Roll out until thin, then wrap and place in freezer to harden slightly.

Preheat oven to 350° F.

Remove both the layered dough and the sheet of dough from the freezer.  Wrap dough sheet around layered dough and trim.  Seal the edge of the dough with a little water.   Slice the dough crosswise 1/8" - 1/4" thick.  Place on a cookie sheet about 1" apart and bake at 350° F for approximately 10 - 12 minutes depending on the thickness of the cookie.  Remove from oven and cool on cookie sheet for about 5 minutes before transferring to a wire rack to cool completely.  Store in an airtight container for up to two weeks.  Cookies may also be kept in the freezer for up to 2 months.

Enjoy!

Butter Mochi

My apologies.  I wanted post this before I got too busy.  I'll do the write up in a little while if I'm able to.  I'll also try to do something with the photo.  Thanks for your patience and understanding.

Butter Mochi

1 stick unsalted butter, melted
1 1/2 cups superfine sugar*
1 box (16 ounce) mochiko flour
1 can (12 ounce) evaporated milk + 1/2 cup water
1 can (13.5 ounce) coconut milk
4 large eggs
2 teaspoons baking powder
1 teaspoon vanilla extract

**NOTE**

You can use up to 2 1/4 cups sugar without increasing the volume of the liquid ingredients.  It all depends on how sweet you want the mochi to be.

Add one stick unsalted butter to a microwave safe bowl and melt in microwave for 30 seconds.  Add sugar and mix until well combined.  Add vanilla extract, then add eggs, one at a time.  Mix until well incorporated.  Add in mochiko flour and baking powder, and continue to mix.

Combine evaporated milk and water in a separate bowl.  Whisk to blend.  Add to mochiko mixture in 2 parts, mixing well between addtions.  Next add in coconut milk,  whisking until well blended.

Pour mixture into a 9” x 13” pan and bake for one hour at 350F.  Promptly remove from oven, and let cool completely.  To serve, cut into 1“ x 2” bars.

Topped with shredded coconut if desired.

Baklava

A while ago, fellow blogger Augustus Gloop, of Grab Your Fork, did a post on Rabieh Sweets.  When I commented on the delicious looking baklava, I offered to provide her with a recipe if she wanted one.  Well, that was more than two months ago, and I still haven't given her the recipe.  Call it procrastination, call it Hawaiian time, call it whatever you want...I'M LATE! 

OK, now that I got that out of my system, here's the recipe, in all its simplicity.

Baklava  (makes 24 or more)

1 package phyllo sheets (1 pound size)
1 1/2 cups chopped walnuts
1 cup superfine sugar
2 teaspoons ground cinammon
1 teaspoon ground nutmeg
2 blocks unsalted butter, melted

Glaze

1/2 cup sugar
1/4 cup honey, optional *see note below
1/2 cup water
1 tablespoon lemon juice

**NOTE**

- If phyllo is purchased frozen, follow instructions on the box to defrost.
- Cover the unused sheets with a layer of plastic wrap and a damp tea towel to keep them from drying out.
- The amount of glaze used can be increased as necessary.
- Hand chopping of the nuts is recommended so that the nuts don't release too much oil.

One word of caution.  If you do use honey in the glaze, it does become very thick and tacky.  Therefore, if you do not want the glaze to form "pools" on top of your baklava, omit the honey from the glaze recipe.

Preheat oven to 350º F.

Prepare the dry ingredients first.  Combine chopped walnuts, sugar, cinammon and nutmeg in a bowl and whisk until well combined.  Set aside.

Melt butter and set aside.

Gently remove phyllo sheets from the box and spread out on a cutting board.  Cut the sheets in half crosswise.  For example, the sheets that I purchased were 13" x 17".  I cut them into 13" x 8.5" pieces.

Butter a 13" x 9" baking dish and lay first phyllo sheet on the bottom of the dish.  Brush phyllo sheet generously with butter.  Continue layering in this manner until you have used 10 sheets.  Take one third of the sugar/nut mixture and spread over the top of the phyllo sheet.  Repeat the layering process so that you end up with four layers of phyllo and three layers of sugar/nuts.  The top layer will be the thickest as you will use up whatever phyllo sheets are left (I ended with about 15 sheets).

Cut the baklava into diamonds (I will normally cut the baklava into 12 - 16 rectangles first, then cut diagonally to create the diamond shape).  Then bake uncovered for approximately 45 - 55 minutes until golden brown.

While the baklava is baking, prepare the glaze.  Combine the water, sugar and honey in a small saucepan.  Bring to a boil and continue to cook until thick and syrup-y.  Remove from heat and cool to room temperature.

When baklava is done, remove from oven and let stand for about 10 minutes.  Pour glaze over baklava and allow to cool completely (at least a couple of hours).  Here it is at rest.

Remove from pan and store in an air tight container.  DO NOT REFRIGERATE.  Keeps for approximately one week.  Most likely, though, it'll be gone before it even makes it to the storage container!  ENJOY!

Arare Cookies

Baking cookies during the holidays for gift giving is a yearly ritual for me.  This year, I baked several different types of cookies to give to my friends, my neighbors and my family.  The first cookie is a take on the classic cornflake cookie.  Instead of using cornflakes to provide texture and crunch to the cookie, this one uses arare (literally translated as hailstones!), or more commonly known as either mochi crunch, kaki mochi or rice crackers.  Arare are generally baked mochi rice "crackers" that come in many different shapes and sizes.  They are typically seasoned with shoyu (soy sauce) and sugar, and have a nice savory flavor.  They are hard, crunchy and delicious.

These cookies are so easy to make.  I hope you all enjoy them!

Arare Cookies (Makes 2 dozen medium-sized cookies)

1 stick butter (1/2 cup)
1 cup all purpose flour
1/2 cup granulated sugar
1/2 teaspoon vanilla
1/2 teaspoon baking soda
3/4 cup mini yakko arare*

**NOTE**

You may use any type of arare.  If using arare such as sakura, crush it into smaller pieces.

Here is what the mini yakko arare looks like.

Looks sort of like a twisted pyramid doesn't it?

- Preheat oven to 325º F.

Sift together flour and baking soda.  Set aside.

In a mixing bowl, cream butter and sugar until fluffy.  Add vanilla, and continue to mix.  Add flour mixture in two batches and mix until dough just starts to come together.  Do not over mix!  Fold in arare until evenly distributed.  Cover with plastic wrap and chill for approximately 20 minutes.

Working quickly, drop by the rounded teaspoonful onto a slightly greased cookie sheet (I used a Silpat® silicone baking sheet).  Flatten slightly.

Bake at 325º F for 15 - 18 minutes or until golden brown.  Remove from oven and cool on cookie sheet for about 10 minutes. 

Transfer cookies to a wire rack to cool completely.  Store in an airtight container for up to two weeks (depending on the humidity).

These cookies are light and crisp and have a nice crunchiness to them.  Enjoy!

Bread Pudding

I guess you can say that I've been in a baking mood lately, especially with the holidays upon us.  A friend at work was selling Portuguese sweetbread (pao doce) as a fundraiser for her daughter's school, so I gladly bought a loaf.  I now wish that I had bought another.

I ate the first third of this sweetbread loaf (not all in one sitting mind you) for breakfast, topped with butter, along with my morning coffee.  With the remainder of the loaf, I made bread pudding.

Bread Pudding

2/3 of a 1 lb. loaf of Portuguese sweetbread (pao doce)
4 whole eggs
6 tablespoons (3/4 stick) unsalted butter
1/2 cup granulated sugar
2 cups evaporated milk
1 teaspoon vanilla extract
cinnamon and nutmeg (optional)
raisins (optional)

- Preheat oven to 350º F.

- Cut sweetbread into one inch cubes and arrange in a 9" x 5" loaf pan.  Set aside.
- Cream butter and sugar until smooth. 
- Mix in eggs one at a time until well combined.
- Add in evaporated milk and vanilla, mixing well.
- Carefully pour mixture over cubed bread.  Bread should be completely covered.
- Let sit for approximately 30 minutes prior to baking.
- Bake covered for 40 minutes or until firm.
- Remove from oven and let your bread pudding rest uncovered for about 30 minutes before serving.

**NOTE**

If adding raisins, sprinkle 1/2 cup liberally between cubes of bread.  If using cinnamon or nutmeg, add a teaspoon of each to your milk/egg mixture.  Sprinkle an additional 1/2 teaspoon of each on top of the bread pudding prior to baking.

Other options are to use regular white bread, raisin bread, or brioche.

Here's my bread pudding, at rest.

What I really like about this recipe is that the it almost seems like you're eating custard because of the amount of eggs and milk in this.  It's not too sweet or too rich either.  You can make it "richer" by substituting heavy cream for the evaporated milk called for in this recipe and by using a whole stick of butter.  You can make it sweeter, by adding 1/4 - 1/2 cup more granulated sugar.

As you can see by the picture above, this ends up quite "custard-y".  If you don't want as much custard in this bread pudding, reduce the recipe by 1/3 or use the entire loaf in an 8" square baking pan.

The way I prefer to eat this is topped with crème anglaise, topped with dark chocolate sauce, or served warm with vanilla ice cream.

Enjoy!

IMBB? - Li Hing Shortbread

It's been a while since I last participated in any IMBB event.  In fact, the last time I participated was back in June for the 5th incarnation of this world wide blogging event.  This month's Is My Blog Burning? Event is being hosted by none other than Jennifer over at The Domestic Goddess.  The theme for this event?  A good old-fashioned Cookie Swap.

In keeping with the theme, I gave an old favorite an updated twist and a sort of local flair.  If you've been reading my blog for a while, you know that I love the flavor of li hing mui (Chinese preserved plums).  In fact, many local people here use li hing mui powder to season everything from margueritas, to fresh pineapple, to popcorn. 

For this particular recipe, I used a standard shortbread recipe, which is one part sugar, two parts butter and three parts flour.  I added in just enough li hing mui powder to give it a nice color and add just the right amount of sweet/salty/savory flavor. 

Here's my contribution.  I hope you all enjoy it!

Li Hing Shortbread

5 cups all purpose flour
2 1/4 cups unsalted butter, softened
1/2 cup confectioners sugar
1/2 cup superfine granulated sugar
1 1/2 tablespoons li hing mui powder*

**NOTE**

*You may want to start off with a little less li hing mui powder (1 1/2 tablespoons).  If the flavor is not intense enough for you, sprinkle additional li hing mui powder on the cookies while they are still warm.

Preheat oven to 275º F.

In a large mixing bowl, bring 2 1/4 cups (4 1/2 sticks) unsalted butter to room temperature.  Set aside.

In another mixing bowl, whisk together confectioners sugar, granulated sugar and li hing mui powder.

Add sugar/li hing mui powder mixture to softened butter and mix until well combined.  Mixture should be light and fluffy.

Sift in flour in two batches, each time mixing until just incorporated.  Do not over mix.  (My preference is to mix by hand.  I find that the texture of the finished cookies is lighter and much crisper.)

Press lightly into a jelly roll pan (13" x 18" x 1") and prick dough all over with the tines of a fork (or a toothpick).

Bake for 50-60 minutes until edges start to turn a little crisp and look "dry" (you won't see them turn golden brown since the li hing mui powder makes the dough a sort of orange color).  Remove from oven. 

Cool in pan for 10 minutes on a wire rack.  Cut while still warm and return cookies to wire rack to complete cooling. 

For a more intense flavor, dust with addtional li hing mui powder.  Enjoy!

Okinawan Sweet Potato and Haupia Pie

OK.  It was a friend's birthday this past Wednesday, and since she's baked cakes (and pies) for me on my birthdays in the past, I asked her what she wanted me to make for her birthday.  She said she wanted me to make her an Okinawan sweet potato and haupia pie.

Okinawan sweet potatoes look like this:

(These potatoes are quite large.  The two were almost 3.25 pounds total.)

After the potatoes have been cooked, the skin turns dark and the insides turn a brilliant purple. 

This pie is simple to make and not as sweet as it sounds.  It has a wonderful combination of flavors and was a hit with everyone.  In fact, days later, people are still talking about it!  I guess now this will be something else that I'll be asked to make frequently.

Okinawan Sweet Potato and Haupia Pie

Crust

1 1/2 sticks of unsalted butter
1/8 cup + 1 tablespoon granulated sugar
1 1/2 cups all purpose flour
1 cup macadamia nuts, chopped

Preheat oven to 350°F.

In a mixing bowl, combine sugar and flour.  Cut in butter until mixture is crumbly.  Add chopped macadamia nuts and mix well.  Press lightly into a 13" x 9" baking pan.  Bake at 350°F for 12-17 minutes, until lightly browned.  Set aside.

**NOTE**

The recipe for this crust is similar to one for a macadamia nut shortbread.  You may substitute any shortbread recipe for this one.

Okinawan Sweet Potato Layer

2 cups Okinawan sweet potatoes, cooked and whipped
1 stick of unsalted butter at room temperature
1/2 cup granulated sugar
2 eggs
1/2 cup whole milk
1 teaspoon vanilla
1/4 teaspoon salt

In a mixing bowl, cream together butter and sugar.  Add eggs, one at a time.  Next, fold in whipped Okinawan sweet potatoes.  Then, add in milk, vanilla and salt.  Continue to mix until well combined.  Mixture should be the consistency of pancake batter.  Pour onto crust and bake at 350°F  for 30 minutes.  Remove from oven.  Set aside to cool to room temperature.

**NOTE**

Instead of whipping the Okinawan sweet potatoes, they may be mashed for a more "chunky" texture.  I prefer them whipped.  The texture is smooth, light and fluffy.  Whipping gives this a "melt-in-your-mouth" feel.

Haupia Layer

1/2 cup sugar
1/2 cup cornstarch
1 1/4 cups lukewarm water
2 12-ounce cans frozen coconut milk, defrosted

In a mixing bowl, combine dry ingredients.  Add water and stir until sugar and cornstarch are dissolved.  In a heavy bottomed pot, heat coconut milk on low until warmed through.  Slowly add in sugar/cornstarch/water mixture, stirring constantly until coconut milk mixture is thickened (about 5-7 minutes).  Let cool slightly, then pour over Okinawan sweet potato mixture.  Refrigerate until firm, about 4-5 hours, overnight is best.

Cut into squares and enjoy!

Bizcocho Tres Leches (Three Milks Cake)

Several years ago, while visiting Miami Beach, Florida, I was invited to lunch at a friend's grandmother's house.  Lunch was wonderful, consisting of a delicious Cuban sandwich, espresso and this dessert, bizcocho tres leches.  Basically this is a pound cake that is infused with "three milks":  condensed milk, evaporated milk and heavy cream.  It's then finished off with a wonderful whipped topping.

The three types of milk, when combined, give this cake a wonderful rich sweetness.  You'd think after soaking up all this milk that the cake would become soggy or mushy, but instead the cake has a nice bite and moistness to it.

Here's the recipe as it was given to me.  I hope you enjoy it!

Bizcocho Tres Leches (Three Milks Cake)

Cake

2 cups all purpose flour
1 tablespoon baking powder
6 eggs, separated
1 cup granulated sugar
1/3 cup whole milk
1 teaspoon vanilla

- Preheat oven to 375° F.
- Grease and flour a 13" x 9" baking pan.
- Combine flour and baking powder and set aside.
- Using an electric mixer, whip egg whites until frothy. 
- Add in granulated sugar and continue mixing until stiff peaks are formed (about 5 - 7 minutes on medium speed).
- Continue mixing and add in one egg yolk at a time until incorporated.
- Add in flour/baking powder mixture and milk.  Alternate by starting and ending with flour/baking powder mixture.
- Add vanilla.
- Pour into a greased and floured 13" x 9" baking pan.  Bake at 375° F for 30 - 35 minutes or until toothpick inserted in the center comes out clean.
- Remove cake from oven, and cool for 10 minutes.  DO NOT REMOVE FROM PAN.
- Poke holes all over the cake using a fork.  Set aside.

Tres Leches (Three Milks)

1 can (14 ounces) sweetened condensed milk
1 can (12 ounces) evaporated milk
3 cups heavy cream

- Add tres leches to a bowl and stir to combine.
- Place half the milk mixutre in a heavy-bottomed sauce pan and bring to a boil.  Be careful not to scorch, you don't want the sugar in the condensed milk to carmelize or burn.
- Add in the rest of the milk mixture and remove from heat.
- Pour slowly over cake until all absorbed.
- Chill in the refrigerator for at least an hour.

Whipped Topping

1 cup heavy cream
1 cup granulated sugar
juice of 2 small limes, strained

- Combine heavy cream, sugar and lime juice in a bowl and whip until stiff peaks are formed. 
- Spread over top of cake and chill in refrigerator until ready to serve.

*NOTE*

Since I used an 8" round baking pan, I reduced the recipe by one third.  I also baked this at 350° F for 30 minutes.

Serve with strong espresso and enjoy!