Moravian Wafers

Moravian Wafers

Source: Maida Heatter's Brand-New Book of Great Cookies (Random House, 1995 ed.), pg. 163.

I remember as a child, I was never enthused with Moravian Wafer cookies but after I would have one (I would not pass up anything related to dessert), I could not stop eating them. I only remember the round ones that came in small tins or cellophane. You don't have to worry about these wafers being perfectly shaped. I was concerned about getting them thin enough. Maida Heatter suggests using a ruler and cutting at every 1/8 inch mark. I just used a long, thin-blade knife and estimated the cuts. Some turned out too thick (although that certainly does not affect the taste of the cookies) but most of them were just right.

The wafers are supposed to be hard and crisp. My first batch were a little soft, even after cooling, so I baked the second batch a few minutes longer. That did make them firmer but they were still somewhat soft. Nevertheless, they are very good and excellent with a cup of coffee!

The dominant ingredient for these is the molasses. Have you noticed that molasses is difficult to find in stores? I did finally locate it in a large local grocery store but a lot of places simply do not carry it. I used Brer Rabbit Molasses.

2 cups sifted unbleached flour

1/2 tsp. salt

1 tsp. baking powder

1/2 tsp. baking soda

1 1/2 tsp. cinnamon

1 tsp. ginger

1/2 tsp. cloves

1 tsp. finely ground white pepper

1/2 tsp. dry mustard powder

1 stick (4 oz.) unsalted butter (softened)

1 cup granulated sugar

1/2 cup mild molasses

1 egg yolk

Preheat oven to 350.

Sift together the flour, baking powder, baking soda, cinnamon, ginger, cloves, pepper and mustard. Set aside.

Beat the butter until soft. Gradually beat in the sugar. Beat in the molasses and the egg yolk.

On low speed, add the flour mixture and beat until mixed. The dough will be very thick.

Cut a piece of plastic wrap about 18 inches long. Spread it on a work surface and spoon the dough down the middle in a strip about 12 inches long. Lift the two long pieces of the wrap, bring the sides together on top of the dough. Press the dough into a strip 12 inches long, 2 3/4 inches wide and 1 1/4 inch high with squared ends (you don't have to be that precise but just get close to those measurements).

I always keep a ruler in the kitchen for matters like this!

Place the wrapped dough on a cookie sheet or long plate and place it in the freezer. Let it freeze for at least 2 hours or you can leave it and bake the cookies later. I actually waited until the following day to make mine.

When ready to bake, remove the dough from the freezer, unwrap and place it on a large cutting board. Use a long knife with a thin blade and carefully cut into slices about 1/8 inch wide. She recommends using a ruler and cut at every 1/8 inch mark. Place the cookies 1 inch apart on cookie sheets lined with parchment paper or foil.

Bake for 8-10 minutes, until the cookies are lightly colored. If you baking them all at once and using two cookie sheets, rotate them middle ways through baking.

Remove from the oven and let stand for a few minutes. Then transfer them to a wire rack with a spatula. Store in an airtight container. These cookies make wonderful Christmas gifts!

Chocolate Marbelized Cheesecake

Chocolate Marbelized Cheesecake
(Source: Maida Heatter's Book of Great Chocolate Desserts (Andrews & McMeel Publishing, 2006 ed.), pg. 102. 

This is absolutely delicious and not that difficult at all. The consistency is custardlike, very velvety and super rich. I have to say that I got more compliments on the crust which I made differently from Maida's recipe. I have included it and highly recommend it. With the availability of graham cracker crumbs already ground and boxed, buying cookies to make it seems unnecessary unless you are going for a different flavor of cookie.

I am not exactly sure if my springform pan size is the one she recommended. She says 8.5" - my smallest pan measures 8" across the bottom and about 7 3/4" inside the pan. 

I served this with some marionberry jelly and it was excellent.  

Crust (Maida's)

4 oz. chocolate wafer cookies (or crushed graham cracker crumbs)
2 tablespoons sweet butter, melted

Butter the sides only of an 8 x 2.5 x 3 inch springform pan. 

Mix the crumbs with the butter. Press the mixture down firmly along the bottom of the springform pan. Refrigerate while you prepare the cake.

Crust (Mine)

1 1/4 cup graham cracker crumbs
1/4 cup cocoa powder (I use Dutch process but any would be ok)
1/4 cup brown sugar
1/3 cup melted butter

Combine all ingredients in a food processor. Press on the bottom of the springform pan and refrigerate while preparing the filling.

Cheese Mixture

6 oz. semi-sweet chocolate
12 oz. cream cheese (room temperature)
1 tsp. vanilla extract
1/2 cup granulated sugar
2 large eggs
2 cups sour cream
Pinch of salt

Adjust rack 1/3 from bottom of oven. Preheat oven to 350 degrees.

Melt the chocolate over barely simmering water in the top of a double boiler. When partially melted, remove from the heat and stir until blended. Set aside.

Beat the cream cheese until smooth. Add the vanilla and sugar and mix well.

Add the eggs, one at a time, until incorporated.

Add 1 1/2 cups of the sour cream (reserving 1/2 cup) and mix.

Remove the bowl from the mixer and set aside 1 1/2 cups of the mixture.

In a separate bowl, mix the melted chocolate with the 1/2 cup of sour cream. Then add the reserved 1 1/2 cups of cheese mixture and beat until smooth.

You will have two bowls of batters.

Use a large spoon and place dollops of each batter over the chilled crust (alternating the batters).

Use a thin metal spatula or knife to marbelize the mixtures.

Briskly rotate the pan first in one direction, then the other to level the top of batter.

Bake for 30 minutes. It will seem soft but it is done.

Let stand on a wire rack for several hours until room temperature. Refrigerate for 5-6 hours or longer. 

Carefully cut around the sides of the pan with a sharp knife to loosen and remove the sides of the pan. Use a large spatula to carefully remove from the bottom pan. Transfer to a plate. Serve cold.