Food Network Magazine - (11)November 2020

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AUEN TOAST FOR TWO

JOY

HOWARD

~Small~

Kosher salt

8lacJc f>epp.r

2 slices whole

I tables wheat bread

P<>on cream dr

6 black olives ease

(^6) baby spined, ler.res
DIRECTIONs

1. In a small bo
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   e WJth a few small b' ash the avoeado.
   P Pper and stir w e II · .>et <' _ aside tts. Season With salt and Until


2. Toast the b.
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   piece as sho and spread half the av s ICe on a plate,
   Wn. OC:ado onto each
   3.. Divide th e cream ch
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   on each sl: atten It slightly. and portions. Roll each
   end from rce of toast for the e arrange three dots
   cream che:~c: olive and press~~: ~~m ~~ hatched
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3. _Use kitchen shears.
   mto ears and tu to tnm four of the.
   beneath the ck two in place on ;;mach leaves
   from each of :;ocado. Trim an ante ea slice of toast
   shown S. e remaining le nna and mouth
   . erve Immediately. aves and arrange as

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Makes: About 24 small (2 -inch) cupcakes • Prep t ime: 40 minutes • Cook t ime: 40 minutes (plus chill t ime)

FOR THE CRUST:

9 ounces graham crackers (about 16 whole crackers)

~ teaspoon salt

MAKE AND FORM THE CRUST:

Y>cupSIJ9¥

9 tablespoons unsalted butter, melted and cooled

1. Crumble half the graham crackers into the food processor. Pulse until coarsely chopped. Add the sugar and
   salt and process until the crackers are finely ground. Pour in the melted butter and process until the butter is
   completely mixed in and the crumb mixture looks like very wet, fine sand. Scrape the crumb mix into a bowl
   and, if necessary, cool to room temperature.


2. Press 2 tablespoons of the crumb mixture into each of the 24 small silicone baking cups, pressing it firmly
   against the bottom and sides. Don't worry if the sides aren't perfectly even. Set the filled cups on a baking
   sheet as you work. If you don't have enough cups to use up all the crust mix, bake the cupcakes in two
   batches. Chill the lined cups until needed.

FOR THE FILLING:

1 pound cream cheese, at room temperature and soft

I Y> teaspoons cornstarch

Y> teaspoon vanilla extract

"teaspoon flMiy grated orange test

MAKE THE FILLING:

3. Heat the oven to 350°F.

~cup sugar

1 egg+ 1 yolk

l4 cup full-fat or reduced-fat sour cream

" teaspoon finely grated lemon zest

4. Using a handheld or stand mixer, beat the cream cheese, sugar, and cornstarch together until creamy.
   Beat in the egg and yolk. stopping once to scrape the sides and bottom of the bowl. Beat in the vanilla.
   Switch to the spatula and stir in the sour cream and both zests.


5. Divide the filling evenly among the cups on the baking sheet. (The filling shouldn't come above the edge
   of the crust.) Put the pan in the oven. Immediately turn down the heat to 300"F. Bake until the centers
   are firm, about 35 minutes. Remove and cool to room temperature. Gather up any crumbs from the
   baking sheet and sprinkle them over the tops of the cupcakes. Refrigerate the
   cupcakes, right on the baking sheet, until firm to the touch, about an hour.


6. Peel back the cups from the cupcakes and line them up on a dean baking sheet.
   Repeat with the remaining crust mix and filling if necessary. Serve chilled or
   remove to room temperature for 30 minutes before serving. Serve the cupcakes
   on a platter, cake stands, or a number of small plates.

AVAILABLE NOW!

@Disney Books

-~11