Cashew Cream Cheese

[nverland]

Cashew Cream Cheese

2 cups raw cashews, soaked in water for 8 hours and drained
½ cup water
2 tablespoons plain, unsweetened nondairy yogurt (preferably homemade)
Pinch salt

Process the ingredients: Put the cashews, water, nondairy yogurt and salt in a blender. Process until smooth and creamy, occasionally stopping to scrape down the blender jar and move the mixture toward the blades.

Culture the cheese: Transfer to a clean glass container, cover and let rest at room temperature for 24 to 48 hours, depending on how sharp a flavor you want and the ambient temperature (culturing will proceed more quickly at warmer temperatures). For use in cheesecakes that will be sweetened, allowing it to culture for a full 48 hours will create a tanginess that will nicely complement the sweetener.

Cover and refrigerate.

The cheese will get firmer as it chills.

Makes about 1 pound (about 2 cups)

Note: Stored in a covered container, cashew cream cheese will keep for about 2 weeks in the refrigerator or 4 months in the freezer.

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[black-raven135.livejournal.com]

Cinnamon-Chocolate Fudge

Ingredients

Butter, for greasing the pan
1 (14-ounce) can sweetened condensed milk
2 teaspoons ground cinnamon
1 teaspoon pure vanilla extract
1 pound (about 2 cups) bittersweet (60 percent cacao) chocolate chips (recommended: Ghiradelli) see Cook's Note
3 tablespoons unsalted butter, cut into 1/2-inch pieces, at room temperature
Kosher or flake salt, optional

Directions

Butter the bottom and sides of an 8 by 8-inch baking pan. Line the pan with a sheet of parchment paper, about 14-inches long and 7-inches wide, allowing the excess to overhang the sides. Set aside

In a medium glass or stainless steel bowl, combine the condensed milk, cinnamon, and vanilla. Stir in the chocolate chips and butter. Put the bowl on a saucepan of barely simmering water and mix until the chocolate chips have melted and the mixture is smooth, about 6 to 8 minutes (mixture will be thick). Using a spatula, scrape the mixture into the prepared pan and smooth the top. Sprinkle with salt, if desired. Refrigerate for at least 2 hours until firm.

Run a warm knife around the edge of the pan to loosen the fudge. Remove the fudge to a cutting board. Peel off the parchment paper and cut the fudge into 1-inch pieces. Store refrigerated in an airtight container or freeze.

Cook's Note: The fudge can also be made using 1 pound (about 2 1/2 cups) of semisweet chocolate chips.

Read more at: http://www.foodnetwork.com/recipes/giada-de-laurentiis/cinnamon-chocolate-fudge-recipe/index.html?oc=linkback