This is my second dessert I made for mother's day with my mom in mind. I will say I have never made a cheesecake!!! I will be whipping up some more from now on. I love how this recipe uses the food processer to mix everything. It made it so easy. I actually made both of my desserts simultaneously and it wasn't difficult at all.
Low & Lush Chocolate Cheesecake
Source: Joelen's Culinary Adventures
recipe adapted from Dorie Greenspan
Filling:
1 1/2 pounds (three 8-ounce packages) cream cheese, at room temperature
1/2 cup sugar
3 large eggs, preferably at room temperature
1 teaspoon pure vanilla extract
Pinch of salt
4 ounces bittersweet chocolate, melted and slightly cooled
1 graham cracker pie crust - homemade or store bought
Preheat the oven to 350 degrees.
Cut each bar of cream cheese into quarters and toss the pieces into a food processor, along with the sugar. Process, scraping down the bowl 2 or 3 times, for a full 2 minutes. You’ll see how dramatically the cream cheese changes; it will look like white velvet at the end of its beating. Add the eggs, vanilla and salt and give the batter 4 longish pulses, the scrape down the bowl and pulse 2 more times. Pour in the chocolate and pulse and scrape a few times to blend the batter well.
Remove the bowl from the processor and rap it hard on the counter a couple of times to de-bubble the batter. Scrape the batter into your prepared graham cracker crust.
Bake the cheesecake in the preheated 350 degree oven for 35 to 40 minutes if you are using a large store bought graham cracker crust or a 9-inch pan or 45 to 50 minutes if you are using a standard store bought graham cracker crust or an 8 1/2-inch pan. The top should be puffed and set, but if you tap the pan gently, the center of the cake will still be a little shaky–that’s just fine. Transfer the pan to a cooling rack and allow the cheesecake to cool to room temperature, then refrigerate for at least 8 hours or for up to 3 days. Garnish with whipped cream and chocolate, if desired, before serving.
Sunday, May 9, 2010
Cinnamon Cupcakes
For mother's day today I made two desserts with my mom and MIL in mind. These cinnamon cupcakes were for my mother-in-law. She enjoys cinnamon treats so I thought these would be perfect.
They were extremely easy and tasted great.
I just realized I didn't get any pictures of my desserts!! Just know they looked and tasted delicious.:)
Cinnamon Cupcakes
Source: Loves to Eat
Ingredients:
For the cake:
1 cup all-purpose flour
¾ tsp. baking powder
1 tsp. ground cinnamon
1/8 tsp. salt
½ cup whole milk
4 tbsp. unsalted butter, at room temperature
2 large eggs
¾ cup plus 2 tbsp. sugar
1 tsp. grated orange zest
½ tsp. vanilla extract
For the frosting:
½ cup unsalted butter, at room temperature
8 oz. cream cheese, at room temperature
2-3 cups powdered sugar, sifted
1 tsp. vanilla extract
2 tsp. ground cinnamon
Directions:
Preheat the oven to 350° F. Line a 12-cup cupcake pan with paper liners. Sift the flour, baking powder, cinnamon and salt in a small bowl. Stir milk and butter in a small saucepan over low heat just until butter melts; set aside.
In the bowl of a stand mixer, beat eggs and sugar until thick enough for the batter to fall in a heavy ribbon when the beater is lifted, about 5 minutes. Beat in orange peel and vanilla. Add the flour mixture; beat just until blended. Add in milk mixture slowly. Divide batter evenly between cupcake liners. Bake until a tester inserted in the center comes out clean, about 16-18 minutes. Allow to cool in pan for 5-10 minutes, then transfer to a wire rack and allow to cool completely.
To make the frosting, cream the butter and the cream cheese in the bowl of a stand mixer until very smooth. Scrape down the sides and bottom of the bowl to ensure even mixing. Add the vanilla extract and cinnamon and mix until incorporated. Slowly add the powdered sugar, and keep adding until you reach the desired consistency and sweetness. Frost cooled cupcakes.
Source: adapted from A Southern Grace
They were extremely easy and tasted great.
I just realized I didn't get any pictures of my desserts!! Just know they looked and tasted delicious.:)
Cinnamon Cupcakes
Source: Loves to Eat
Ingredients:
For the cake:
1 cup all-purpose flour
¾ tsp. baking powder
1 tsp. ground cinnamon
1/8 tsp. salt
½ cup whole milk
4 tbsp. unsalted butter, at room temperature
2 large eggs
¾ cup plus 2 tbsp. sugar
1 tsp. grated orange zest
½ tsp. vanilla extract
For the frosting:
½ cup unsalted butter, at room temperature
8 oz. cream cheese, at room temperature
2-3 cups powdered sugar, sifted
1 tsp. vanilla extract
2 tsp. ground cinnamon
Directions:
Preheat the oven to 350° F. Line a 12-cup cupcake pan with paper liners. Sift the flour, baking powder, cinnamon and salt in a small bowl. Stir milk and butter in a small saucepan over low heat just until butter melts; set aside.
In the bowl of a stand mixer, beat eggs and sugar until thick enough for the batter to fall in a heavy ribbon when the beater is lifted, about 5 minutes. Beat in orange peel and vanilla. Add the flour mixture; beat just until blended. Add in milk mixture slowly. Divide batter evenly between cupcake liners. Bake until a tester inserted in the center comes out clean, about 16-18 minutes. Allow to cool in pan for 5-10 minutes, then transfer to a wire rack and allow to cool completely.
To make the frosting, cream the butter and the cream cheese in the bowl of a stand mixer until very smooth. Scrape down the sides and bottom of the bowl to ensure even mixing. Add the vanilla extract and cinnamon and mix until incorporated. Slowly add the powdered sugar, and keep adding until you reach the desired consistency and sweetness. Frost cooled cupcakes.
Source: adapted from A Southern Grace
Tuesday, May 4, 2010
Cheddar & Cracker Chicken
Jolen did it again! She made another meal (which she found from Real Simple) I can add to my list! This recipe takes barely anytime to put together. With the cracker cheddar mix you can always make enough to have extra left over for another night. (Just be sure to set aside what you want to save before you dip the raw chicken into it.)
Cheddar and Cracker Chicken
Source: Joelen's Culinary Adventures
16 buttery crackers (such as Ritz), crushed (about 3⁄4 cup)
6 ounces sharp Cheddar, grated
1 clove garlic, finely chopped
1-2 stalks scallions, thinly sliced
kosher salt and black pepper
4 6-ounce boneless, skinless chicken breasts
4 tablespoons unsalted butter, melted
Heat oven to 350° F. In a bowl, combine the crackers, cheese, garlic, scallions and ¼ teaspoon each salt and pepper.
Pound the chicken to about 1/4 - 1/2 inch thickeness with a meat mallet. Dip the pounded chicken in the butter, then in the cracker mixture, pressing gently to help it adhere, and place on a foil-lined baking sheet.
Sprinkle any remaining cracker mixture on the chicken and drizzle with any remaining butter. Bake until the chicken is golden brown and cooked through, 15 to 20 minutes.
Cheddar and Cracker Chicken
Source: Joelen's Culinary Adventures
16 buttery crackers (such as Ritz), crushed (about 3⁄4 cup)
6 ounces sharp Cheddar, grated
1 clove garlic, finely chopped
1-2 stalks scallions, thinly sliced
kosher salt and black pepper
4 6-ounce boneless, skinless chicken breasts
4 tablespoons unsalted butter, melted
Heat oven to 350° F. In a bowl, combine the crackers, cheese, garlic, scallions and ¼ teaspoon each salt and pepper.
Pound the chicken to about 1/4 - 1/2 inch thickeness with a meat mallet. Dip the pounded chicken in the butter, then in the cracker mixture, pressing gently to help it adhere, and place on a foil-lined baking sheet.
Sprinkle any remaining cracker mixture on the chicken and drizzle with any remaining butter. Bake until the chicken is golden brown and cooked through, 15 to 20 minutes.
Beef and Broccoli
I took another step in my cooking journey! I want to be more adventurous but yet I haven't put those words into action. Now when I say I cook Mexican or Italian cuisine I'm talking spaghetti and tacos! I finally stepped out of those genres and stepped into asian cuisine!
I know I'm a wimp. What was I thinking, this was so easy I don't know why I get so nervous to try something different!
Thanks to Joeleen for such a great recipe. This really was easy and of course delicious!
Beef & Broccoli
original Joelen recipe
Marinade:
2 tablespoons brown sugar
1/3 cup soy sauce (regular or low sodium)
1/2 cup water
1/2 teaspoon garlic powder
1 lb boneless round steak, cut into thin strips
2 tablespoons vegetable or canola oil
1 small onion, diced
2 cloves garlic, minced
1/4 cup water
1 tablespoon oyster sauce (I searched and searched for this but could not find it in my grocery!)
4 cups fresh broccoli florets
salt & pepper to taste
In a bowl, combine the sugar, soy sauce, water, garlic powder, and beef. Cover with plastic wrap and chill for at least 3 hours or overnight.
When ready to prepare, warm up a large skillet over medium high heat. Add the oil to heat up. Once hot, saute the garlic and onion until softened.
Add the marinated beef and marinade to the skillet. Saute the beef until cooked through, about 5-7 minutes.
Add the water, oyster sauce and broccoli florets. Let it come to a boil and allow the liquid to reduce and the broccoli cooks from the steam.
When the liquid has reduced almost completely, season to taste with salt and pepper. Remove from heat and serve over steamed rice or noodles
I know I'm a wimp. What was I thinking, this was so easy I don't know why I get so nervous to try something different!
Thanks to Joeleen for such a great recipe. This really was easy and of course delicious!
Beef & Broccoli
original Joelen recipe
Marinade:
2 tablespoons brown sugar
1/3 cup soy sauce (regular or low sodium)
1/2 cup water
1/2 teaspoon garlic powder
1 lb boneless round steak, cut into thin strips
2 tablespoons vegetable or canola oil
1 small onion, diced
2 cloves garlic, minced
1/4 cup water
1 tablespoon oyster sauce (I searched and searched for this but could not find it in my grocery!)
4 cups fresh broccoli florets
salt & pepper to taste
In a bowl, combine the sugar, soy sauce, water, garlic powder, and beef. Cover with plastic wrap and chill for at least 3 hours or overnight.
When ready to prepare, warm up a large skillet over medium high heat. Add the oil to heat up. Once hot, saute the garlic and onion until softened.
Add the marinated beef and marinade to the skillet. Saute the beef until cooked through, about 5-7 minutes.
Add the water, oyster sauce and broccoli florets. Let it come to a boil and allow the liquid to reduce and the broccoli cooks from the steam.
When the liquid has reduced almost completely, season to taste with salt and pepper. Remove from heat and serve over steamed rice or noodles
Friday, April 9, 2010
A fun oreo Easter treat.
I found this super EASY and cute Easter treat over on Picky Palate. I definitely will be using this idea for other holidays and celebrations.
White Fudge Dipped Oreo Easter Cookies
Source: Picky Palate
Bag of Oreo Cookies
Bag of Wilton White Candy Melts (I found mine at WalMart)
Food Decorating Paste or Food Coloring (red, yellow, blue and green)
White nonpareils Sprinkles
1. Take half of the Oreos out of the package and set on plate so they are ready to go. Melt candy according to package directions until smooth. Divide white chocolate into 4 separate bowls then add paste or food coloring until desired color is reached. Start with just a tiny drop so you get pastels Stir then dip tops of oreos in chocolate. Use spoon to spread evenly. Sprinkle with sprinkles then place onto foil, parchment or wax paper to dry. Continue dipping until Oreos and chocolate is used up. Serve room temperature or chilled, Enjoy!!
White Fudge Dipped Oreo Easter Cookies
Source: Picky Palate
Bag of Oreo Cookies
Bag of Wilton White Candy Melts (I found mine at WalMart)
Food Decorating Paste or Food Coloring (red, yellow, blue and green)
White nonpareils Sprinkles
1. Take half of the Oreos out of the package and set on plate so they are ready to go. Melt candy according to package directions until smooth. Divide white chocolate into 4 separate bowls then add paste or food coloring until desired color is reached. Start with just a tiny drop so you get pastels Stir then dip tops of oreos in chocolate. Use spoon to spread evenly. Sprinkle with sprinkles then place onto foil, parchment or wax paper to dry. Continue dipping until Oreos and chocolate is used up. Serve room temperature or chilled, Enjoy!!
Easter Lunch!
We had a wonderful Easter. Chad and I had my parents and my aunt and uncle over for lunch after church. I was so excited to entertain this Easter. My grandma gave me most of her Easter decorations a few years ago and I was determined to really put them to use. I only wish she could have seen it. She was always such a great entertainer and I am sure that's where I get my love for it from!
Here is the table.
For lunch we had a delicious spinach and strawberry salad, Ham, Macaroni, Asparagus and of course Sister Schubert rolls!
The macaroni I made is from this post.
The asparagus is a recipe from one of my aunts.
For dessert we had chocolate pie and strawberry shortcake.
Here is the table.
For lunch we had a delicious spinach and strawberry salad, Ham, Macaroni, Asparagus and of course Sister Schubert rolls!
The macaroni I made is from this post.
The asparagus is a recipe from one of my aunts.
For dessert we had chocolate pie and strawberry shortcake.
Monday, March 29, 2010
Marshmallow Brownies
I am finally on Spring Break!! Woohoo! At school on the last day before break we always have a cookout! It's great with tons of food to celebrate the year almost being over :) I brought these super simple delicious brownies!! I don't care for chocolate (I know shocking!!!) so I didn't eat any but these were devoured so I think they were pretty good.
Marshmallow Swirl Brownies
Source: Lauren's Kitchen
Ingredients
•Cooking Spray
•1 pkg family-sized fudge brownie mix (plus whatever ingredients are listed on the box)
•1 (7 oz) jar marshmallow creme
•1/3 cup chocolate frosting
Heat oven to 350. Prepare brownies as indicated on package with oil, water and eggs. Cool completely.
Spread a thin layer of marshmallow creme over brownies. Place frosting in microwave-safe bowl and microwave on high for 10-20 seconds. Stir until smooth. Drizzle frosting over marshmallow creme. Swirl with knife.
Refrigerate 15 minutes. To cut cleanly, spray a knife with non-stick cooking spray as needed. Store loosely covered in the refrigerator.
Marshmallow Swirl Brownies
Source: Lauren's Kitchen
Ingredients
•Cooking Spray
•1 pkg family-sized fudge brownie mix (plus whatever ingredients are listed on the box)
•1 (7 oz) jar marshmallow creme
•1/3 cup chocolate frosting
Heat oven to 350. Prepare brownies as indicated on package with oil, water and eggs. Cool completely.
Spread a thin layer of marshmallow creme over brownies. Place frosting in microwave-safe bowl and microwave on high for 10-20 seconds. Stir until smooth. Drizzle frosting over marshmallow creme. Swirl with knife.
Refrigerate 15 minutes. To cut cleanly, spray a knife with non-stick cooking spray as needed. Store loosely covered in the refrigerator.
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