Pages

mardi 26 décembre 2017

New York-Style Cheesecake








For the Crust:
2 cups graham crackers, pulsed into crumbs
1/3 cup sugar
1/4 teaspoon salt
7 tablespoons butter, melted
For the New York-Style Cheesecake:
3 (8 ounce) packages cream cheese, very soft
1 cup Full-Fat Sour Cream
1 1/4 cups granulated sugar
2 teaspoons pure vanilla extract
3 large eggs + 2 egg yolks, at room temperature
3 tablespoons all-purpose flour
1/2 cup heavy cream
For the Fresh Strawberry Sauce:
1 1/2 cups fresh strawberries, hulled and sliced
1/4 cup sugar
1 small lemon, zested

How to make it :




Preheat oven to 325 degrees (F).
For the Crust:
Lightly spray a 9" springform pan with non-stick spray; set aside.
In the body of a blender or food processor combine graham crackers, sugar, and salt; blend until the crackers have been completely pulsed to crumbs. Add melted butter; stir well to combine. Press down firmly into the prepared 9-inch springform pan; set aside.
For the New York-Style Cheesecake Filling:
In the body of a high power blender, food processor, stand mixer fitted with the whisk attachment, or in a large bowl using a hand held mixer, beat the softened cream cheese and sour cream until completely smooth.
Add sugar and vanilla; beat until smooth, scraping down the sides and bottom of bowl as needed. Add in the eggs and yolks; beat until smooth. Stir in the flour, mixing just until combined.
Quickly stir in the cream, mixing just until it's incorporated in the batter.
Pour filling into prepared crust, and spread evenly.
Wrap the bottom of the pan in tin foil (I recommend doing a few diligent layers here; no one wants a wet crust).
Place the cheesecake pan into a large, deep pan. Fill the pan up with hot water half way. This is your water bath and will help ensure your cheesecake comes out crack free.
Place pan in the oven and cook cheesecake for 1 hour and 25 minutes. Turn oven off and let the cheesecake sit, undisturbed, for 55 minutes inside the oven with the door shut. The cheesecake should be still slightly wiggly.
Remove cake from oven, run a knife very gently around the edge of the cake, and let it sit in the pan for 15 more minutes before covering loosely with plastic wrap and refrigerating for at least 6 hours. When ready to serve, top with a dollop of whipped cream or fresh strawberry sauce and enjoy!
For the Fresh Strawberry Sauce:
Process 1 1/4 cups of strawberries, sugar and lemon zest in a food processor or blender until smooth. Transfer mixture to a medium-sized bowl, stir in remaining sliced strawberries, and chill for at least 1 hour before serving.

vendredi 8 décembre 2017

BUTTERSCOTCH LUSH






1.5 cup graham crackers, crushed
1 stick butter (1/2 cup), melted
1/2 cup sugar
Cream Cheese Layer ~
1 package (8 oz) cream cheese, softened
2 cups heavy cream
1/4 cup sugar
Pudding Layer ~
2.5 cups milk
2 small packages butterscotch instant pudding
Whipped Cream Layer ~
1 cup heavy cream
3 Tbls powdered sugar
Toppings (optional) ~
Butterscotch ice cream topping
Chocolate bar, shaved

How to make it : 


Graham Cracker Crust ~
Preheat oven to 350° F. Mix together graham cracker crumbs, melted butter, and sugar.
Press mixture into the bottom of a 8×8 baking dish. Bake for 15 minutes.
Cream Cheese Layer ~
Use a hand mixer to beat cream cheese and sugar until fluffy.
Add in 2 cups heavy cream and beat until stiff peaks form.
Layer over cooled graham cracker crust.
Pudding Layer ~
Beat milk and pudding mix. If too thick, add a little more milk. You want it thicker than traditional pudding, but not so thick you can’t pour or smooth your pudding layer.
Spread over cream cheese layer.
Whipped Cream Layer ~
Beat heavy cream and powdered sugar, until it forms soft peaks.
Spread over pudding layer.
Chill 4 hours in the refrigerator, or until set.
Toppings (optional) ~
Drizzle warmed butterscotch topping across the top.
Sprinkle with shaved chocolate pieces.

jeudi 30 novembre 2017

Depression-Era Chocolate Cake Recipe









3 cups flour (Either spelt or unbleached all-purpose or a combination of both)
2 cups organic cane sugar
1 tsp sea salt
6 Tbs cocoa powder
2 tsp aluminum-free baking soda
1/2 tsp ground ginger
12 Tbs (3/4 cup) coconut oil, melted and cooled
2 tsp pure vanilla extract
1 Tbs coffee (freshly brewed or leftover)
2 cups room temperature water
2 Tbs apple cider vinegar
* The powdered ginger and coffee are optional. I like to add them just because they give the chocolate a little more “depth of flavor” as professional bakers like to say. You can’t taste either the ginger or coffee, but they enhance the chocolate flavor. And if you’ve ever tried making your own homemade vinegar, you could use that in place of the store bought apple cider vinegar too.

How to make it :




Preheat oven to 375 degrees and grease and flour two 9 inch round cake pans or one 13 x 9 inch pan.
In a large mixing bowl, combine flour, sugar, salt, cocoa powder, baking soda, and ginger, stirring to mix well.
Add melted and cooled coconut oil, vanilla, and lukewarm water. Stir well to combine.
Add coffee and apple cider vinegar, stirring well to make sure there are no lumps in the batter. The batter will foam up a bit as the baking soda reacts with the acid in the vinegar and the coffee.
Pour batter into cake pans and bake at 375 degrees for about 25 minutes or until a toothpick inserted in the center comes out clean. (If you use a 13 x 9 pan rather than two cake pans, the cake might take a bit longer to bake through.)
Note: Because this cake calls for apple cider vinegar and water, it would probably work well if you wanted to use the soaked-grain method and use whole wheat flour soaked in the acidic water. I haven’t tried this yet because I didn’t want to wait for the batter to soak overnight before baking my cake, but if I were to try this, I would mix the apple cider vinegar and water together and mix it with 2 1/2 cups of flour (I think the full 3 cups would make the batter a bit too thick for soaking.) Then, I would cover the bowl and let it soak for 12-24 hours, and then add the rest of the ingredients as directed above.

Rich Chocolate Icing

3 1/2 cups organic powdered cane sugar *
1 1/4 cup cocoa powder
1/4 cup butter, ghee, or coconut oil (I decided to use ghee for my frosting this time, and it gave it a nice, slightly caramel flavor.)
1 tsp pure vanilla extract
1/2 cup water
pinch sea salt (unless using salted butter)
* If you don’t want to use refined sugar, you could make your own homemade powdered sugar using a whole cane sugar. For times when I don’t want to go through the extra work of making my own, though, I just buy regular confectioner’s sugar. (Balance is key, and a little bit of white, refined sugar once in a while isn’t the end of the world. ) I make sure I get cane sugar, though, because if the bag just says “sugar” there’s a good chance that it’s made from genetically modified sugar beets rather than cane sugar. Buying organic is your best bet of finding non-GMO sugar.

hOW TO MAKE IT /

Combine powdered sugar and cocoa powder in a large mixing bowl.
Add vanilla extract and butter, ghee, or coconut oil.
Gradually add water, stirring well to combine until icing reaches the right consistency for spreading. (I just stirred mine by hand because I was too lazy to dig out my mixer and I didn’t want to have to wash the beaters afterward, but using a mixer is the best way to get a smooth icing without any little clumps of cocoa powder.)
Enjoy your pure chocolate heaven

samedi 25 novembre 2017

Sweet Alabama Pecanbread







1 c sugar
1 c brown sugar
4 eggs beaten
1 c oil
1 1/2 c self rising flour
1 tsp vanilla
2 c pecans finely chopped

How to make it :




Preheat oven to 350 degrees. Lightly grease and flour 9x13 inch baking dish
Using a wooden spoon stir together sugar, brown sugar, eggs and oil in a medium bowl until smooth.
Stir in flour and vanilla. Add pecans, then stir until evenly mixed.
Spoon into prepared pan and bake for 30-35 minutes.

vendredi 24 novembre 2017

Mug Cheesecake (2 Minutes Microwave)








2 tablespoons confectioners sugar
2 tablespoons fat free sour cream
3 tablespoons low fat cream cheese
⅛ teaspoon lemon juice
¼ teaspoon vanilla extract
½ egg, beaten fluffy (egg substitute works too)
Mix-in of your choice (if desired)
1 vanilla wafer

How to make it :




In a small bowl mix together sugar, sour cream, cream cheese, lemon juice and egg until well combined
Fold in your favorite Mix-in (if you want a plain cheesecake, just leave this step out)
Microwave on high for 1 minute
Open microwave door for 20 seconds, close, and microwave again for 45 seconds (if you use a mix-in you might need additional 20 seconds)
Take out of the microwave, let cool for 10 minutes, then transfer to the fridge for about 2 hours
Serve with a crushed vanilla wafer on top (or if you take it out of the cup put crushed vanilla wafer on the plate and place cake on top)

mercredi 22 novembre 2017

Baked Mashed Potatoes






4 lb potatoes - baked, then mashed
1 1/2 c minced shallots
3 c grated white cheddar (divided in half)
3 c sour cream
1 Tbsp salt (use more or less to taste)
1/4 tsp ground white pepper

How to make it :




Mix the potatoes, shallots and cheese in a large mixing bowl until well mixed. Season with salt and pepper. Fold in the sour cream one cup at a time.
Oil a large baking dish (13 X 9 or larger pan will do) very well. Place the potato mixture in the pan and sprinkle top with the reserved cheddar cheese. Bake in a 350 oven for 25 minutes until hot and lightly browned.

Banana Pudding Popcorn






about 1/2 c. popcorn kernels, popped
1 sm. pkg. banana cream instant pudding, halved
5-6 squares from a brick of white chocolate bark, melted
1-2 c. mini marshmallows or as desired
1-1.5 c. crushed Nilla wafers

How to make it :



Pop your popcorn kernels of course. (I prefer air popped)
Melt your white​ chocolate in the microwave for about 1 minute, check to see if its thoroughly melted, if not microwave a few more seconds at a time, stirring in between until melted completely. Add half of your instant pudding powder, mix well and smush any lumps and stir till smooth, although it will be slightly grainy.
Pour over popcorn and gently fold and stir until well coated.
Gradually fold and stir in marshmallows and crushed nilla wafers, so that they stick to the popcorn.
Add in the last half of the dry pudding mix, this will not only give more of a banana flavor, but will also aid in breaking it apart after the chocolate sets and seems to help it set quicker as well.
Pour onto a waxed paper lined baking sheet, and place in the fridge for 5-10 minutes to set the white chocolate.
Take it out, break it apart into small pieces, (if needed, I didn't need to break mine, mine came out pretty much just as dry popcorn does) and get your inner monkey on, aka devour this stuff!!! LoL And trust me, you will.....actually you may wanna make an extra batch...or two...🍌🍌