 |
| Shrunken Teacup Studio Apartment Chocolate Cheesecake slices. Cuuuute. (Bonsai.) |
Six things. I can think of six things that are better in miniature form. See? Everything.
Before we go on and on and on and on (my God, it's already starting) about Miniature Chocolate Cheesecakes, let's take a closer look at thing #5: my apartment. Bitch you be mad tiny. Like I've seen a lot kitchen sinks (I think?) but rarely have I seen one that, with proper aim, you can throw shit in ala office trashcan basketball hoops (the one exception to the miniature rule - pretty sure only assholes have those) while lying comfortably in your bed. Does that make sense? I don't care. My apartment is like miniature pony of apartments. And I have loved it for 11 months.
So as the lease on my tiny studio apartment winds down, it seems only fitting to make something miniature. In honor of my tiny studio apartment and all things miniature (I listed them all above, if you forgot what they were. That's the complete list. Also? You should be kinda worried that you couldn't remember that list. It was only a handful of sentences ago. It's probably a tumor.) I present some Miniature Chocolate Cheesecakes. Oh and they'll keep you tiny too because who wants giant people when miniature is so much better? SEVEN! Seven things! I did it!
Recipe adapted from Women's Health because I am crazier than Women's Health. And don't you forget it!
Makes 14ish standard sized cupcakes
Ingredients
4 tbl wheat germ
2 8oz packages of fat free cream cheese*
8 oz very firm tofu, drained
24 packets Truvia
1 egg
2 egg whites
1 tsp vanilla extract
2/3 unsweetened cocoa powder
8 oz fat free sour cream*
Some of this red fig jam I'm obsessed with
*(Use these if you're also crazy. Use reduced fat for it to taste better.)
Directions
Preheat oven to 350 degrees. You can use terribly adorable cupcake liners or not. The not version turned out prettier but the liner was easier to handle. Either way, use some cooking spray to lightly coat the insides on the liners/pan. Dust the bottoms with some wheat germ for your crumb base. Toss that pan in your freezer.
Blend the cream cheese, tofu, and sugar (substitute) in a food processor. Add egg, egg whites, and vanilla. Process some more. Add the cocoa powder and sour cream. Process!
 |
| "Process me like one of your French girls." |
Take your pan out of the freezer and load them up with cheesecake batter. Put them in the oven for like 20ish minutes or until they look done. That's helpful, right? Top with that jam I love.
 |
| Is that red fig jam on your mini slice of mini cheesecake? BECAUSE IT LOOKS A LOT LIKE HEAVEN. |
RATE ME!!!
TASTE: 2.99/5 (Updated: they taste significantly better after a few hours of refrigeration.) So okay, I went a little too *crazy with the fat free-ing. One or both of the creamy white parts needs to be at just reduced fat. But they still taste good and I would put red fig jam on everything I eat if I could. And since I live alone, I can. And I do.
EASE: 5/5 The only way this could possibly be easier would be if my food processor didn't have the motor of a chainsaw and as such, wouldn't leave my ears ringing for hours. It hurts.
FILTH OF KITCHEN: 1.5/5 Hey! Way to go Mini Chocolate Cheesecakes! You are almost entirely contained to 2 washable things! MINIATURES DO IT BETTER. Amiright?
DID THE DOG EAT THE DOUGH? If the dog doesn't go back to eating the dough when I move to my new apartment, the dog is going to have to start paying rent. The fuck happened to my living breathing vacuum/Swiffer Wet Jet all-in-one?
IMPRESS-O-METER: 4.5/5 Oh, haven't you heard? Miniature things are the best things.
Nutritional facts per mini cake:
76 calories / 13g carbs / 2g fat / 8g protein / 1g fiber / 2g sugar
No comments:
Post a Comment