Cheesecake

Cheesecake

I got this recipe from an Eagle Brand Sweetened Condensed Milk Can.  I have changed it to make it my own.  It is hands-down our favorite cheesecake year after year.

1 1/3 cups graham cracker crumbs
1/3 cup butter, melted
2 (8 oz) packages cream cheese, softened (can do this in the microwave)
3 eggs
1 (14 oz) can sweetened condensed milk
1/4 cup lemon juice

Preheat oven to 300 degrees.  Combine the crumbs and the butter.  Press into a 8x8 glass baking dish (or a 9-inch springform pan if you want it to look fancier)
Beat cream cheese until fluffy.  Gradually add in the sweetened condensed milk.  Add the eggs and lemon juice.  Mix until well combined.
Pour into prepared pan.  Bake 50-55 minutes or until center is set.
Cool 1 hour, then chill at least 4 hours.

Serve with fresh strawberries tossed with a bit of sugar.

Carrot Cake

As I've mentioned before, I am not a cake lover.  I would much rather have brownies or cookie bars.  But, for Easter this year I decided to make a carrot cake.  It was fabulous and I really enjoyed it and will make it again.  I think I now have three cake recipes I love: a pound cake, a dense chocolate cake (it really is a cake and not a brownie, I promise) and this carrot cake recipe.  I got the recipe from Mel.  Of Mel's Kitchen Cafe.  I love that lady.  She makes me happy.  Here is the link to the recipe on her blog.  And below is the recipe copied from there.  As always, my changes are to the right in red.  I didn't mess with the flour this time, but I bet I could have subbed at least half whole wheat flour and it would have still tasted decadent.  Maybe I'll try that next time. 

Carrot Cake

Ingredients

Cake:
• 2 1/2 cups unbleached all-purpose flour (12 1/2 ounces)
• 1 1/4 teaspoon baking powder
• 1 teaspoon baking soda
• 1 1/4 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/8 teaspoon ground cloves
• 1/2 teaspoon table salt
• 1 lb. medium carrots (6 to 7 large carrots), peeled
• 1 1/2 cups granulated sugar (10 1/2 ounces) (I used a little less)
• 1/2 cup packed light brown sugar (3 1/2 ounces)
• 4 large eggs
• 1 1/2 cups vegetable or canola oil (I used a half applesauce, some canola and some coconut oil)
Frosting (I double the recipe below to frost a 9-inch layered cake):
• 8 ounces cream cheese, softened to room temperature
• 5 tablespoons butter softened to room temperature
• 1 tablespoon sour cream, light or regular
• 1/2 teaspoon vanilla extract
• 1 1/4 cups powdered sugar (4 1/2 ounces)

Directions

1. Preheat the oven to 350 degrees F. Adjust oven rack to middle position. Grease and flour a 9X13-inch baking pan or 2 9-inch round pans.
2. Whisk together flour, baking powder, baking soda, cinnamon, nutmeg, cloves, and salt in large bowl; set aside. In a food processor fitted with large or fine shredding disk, shred carrots (you should have about 3 cups); transfer carrots to bowl and set aside. You can also shred by hand on a box grater if you don't have a food processor.
3. In the bowl of a standing mixer fitted with paddle attachment (or in large bowl and using hand-held mixer), beat granulated and brown sugars and eggs on medium-high until thoroughly combined, about 45 seconds. Reduce speed to medium; with mixer running, add oil in slow, steady stream, being careful to pour oil against inside of bowl (if oil begins to splatter, reduce speed to low until oil is incorporated, then resume adding oil). Increase speed to high and mix until mixture is light in color and well emulsified, about 45 seconds to 1 minute longer. Turn off mixer and stir in carrots and dry ingredients by hand until incorporated and no streaks of flour remain.
4. Pour into prepared pan(s) and bake until toothpick or skewer inserted into center of cake comes out clean, about 32 minutes for 9-inch round pans and 40 minutes for a 9X13-inch pan. Let cakes cool for about 10 minutes in the pan and then invert them onto a cooling rack to cool completely (the 9X13-inch cake can be cooled completely in the pan if you don't plan to invert and ice all the sides). At this point, once the cakes are cooled, they can be wrapped in plastic wrap and put in a ziploc bag and placed in the freezer for up to 2 months. Thaw at room temperature prior to frosting.
5. When cake is cool, mix cream cheese, butter, sour cream, and vanilla at medium high speed in clean bowl of standing mixer fitted with whisk attachment (or in large bowl using handheld mixer) until well combined, about 30 seconds, scraping down bowl with rubber spatula as needed. Add confectioners’ sugar and mix until very fluffy, about 1 minute. Frost and eat!

Cream Puffs with Custard Filling and Chocolate Sauce

I guess technically these are just the 'puffs' since I don't fill them with cream. I also don't think I can call them eclairs because I never make them in a log shape- too much work-I've tried. Either way they are fantastic. These are definitely a treat. I enjoy making them for guests. I have also made them extra tiny (reduced baking time) and brought them to a bridal shower where they were a big hit. I used to put chocolate buttercream frosting on top, but I found I prefer them with a nice rich, chocolate sauce. (I've also found if I don't feel like making the chocolate sauce, or don't have any on hand, Nutella works great!) I often make the custard after making a batch of granola since I use 4 egg whites for that recipe. I usually double the custard to have enough to happily fill all the puffs (and to have enough for me to sample along the way!).

Cream Puffs (recipe from Better Homes and Gardens cookbook)

These are one of Kenneth’s mom’s specialties. She supplied these for one of the local bakeries for years when Kenneth was growing up. The custard that goes inside is luscious. I could get lost in a spoonful- yum! Yes, I enjoy a few spoons when it is still warm.

1 cup water

½ cup butter

1/8 tsp salt

1 cup all-purpose flour (make sure you have this all measured out next to you ready to go)

4 eggs

In a medium saucepan combine water, butter, and salt. Bring to boiling. Add flour all at once, stirring vigorously. (Don't be nervous! Just move fast. I remember being terrified the first time I made these!) Cook and stir until mixture forms a ball. Remove from heat. Cool for 10 minutes. Add eggs, 1 at a time, beating well after each addition.

Drop 12 heaping tablespoons of dough onto a greased baking sheet. Bake in a 400 degree oven for 30-35 minutes or until golden. Transfer cream puffs to a wire rack; cool.

Cut tops from puffs; remove soft dough from inside (I never do this). When ready to serve, fill with custard and top with chocolate sauce. Store any unfilled cream puffs on the counter covered with a cloth.

Delicious Custard

2 Tbsp butter

¼ cup corn starch

¾ cup sugar

½ tsp salt

2 cups milk

2 egg yolks, slightly beaten

1 tsp vanilla

In medium saucepan melt butter. Stir in cornstarch, sugar and salt. Gradually add milk. Heat to boiling over low heat. Stir in gradually hot mixture into egg yolks. Continue to do so until eggs are the same temperature as the hot mixture and then combine. Return to low heat and cook 2 minutes stirring constantly. Add vanilla. Pour into dessert cups, cover and refrigerate until cold. (Or pour into a container and cool on the counter for a while and then refrigerate.) When custard is cool and you are ready to fill your cream puffs remove from refrigerator and do so. (The cream puffs will get soggy if filling sits in them for too long)

Chocolate Sauce

This recipe came from a great friend of ours when we lived in Potsdam, NY. It really is just like Hershey's Chocolate syrup, only better because you made it yourself! It keeps in the refrigerator for a very long time- like months! (Never actually tested it to see exactly how long- let's just say I've never had any go bad- I don't think it can, really) This makes about a pint and a half or so, so if you don't want that much in your refrigerator, I would cut the recipe down.

In a large saucepan, combine:

1 1/3 cup cocoa

2 1/4 cup sugar

Gradually stir in:

1 1/3 cup boiling water

Cook stirring frequently, over medium heat until smooth and slightly thickened, about 10 minutes.

Add 1 1/2 teaspoons vanilla.

Bavarian Apple Torte

I love this torte!! I first tasted it at Kenneth's parents' home I believe. The recipe came from Kenneth's Aunt Hilda. (I am not sure where she got it!) This is an award winner, too. Kenneth's workplace had a Fall Recipe contest and this one won! I actually made it for Thanksgiving this year along with a pumpkin pie from scratch (from our cute little Halloween pumpkins!). This was a good choice for several reasons:

1. It is delicious!
2. It can be made a couple days in advance and keeps well in the refrigerator.
3. It uses some of the many apples I usually have in my possession at this time of the year.

So, here is the recipe:

Bavarian Apple Torte

Mix: ¾ cup butter

½ cup sugar

½ tsp vanilla

1 ½ cups flour

Press into a well-greased deep pie plate or springform pan.

Beat well: 12 oz. softened cream cheese

¼ cup sugar.

Add: 2 eggs

½ tsp vanilla.

Pour over crust.

Mix: 2 cups finely sliced apples

½ cup sugar (I cut this to 1/4 cup- you choose!)

1 tsp cinnamon

Spoon over cream cheese mixture.

Bake at 350 degrees for 50-60 minutes or until set. May add ¼ cup almonds on top if desired. (I never have)

Deceptively Delicious Brownies

I recently purchased the cookbook, Deceptively Delicious, by Jessica Seinfeld, and have been pureeing up a storm and trying out new recipes that are healthy and pretty good, too!

Here is a recipe for brownies that I tried and served at a little party that actually have spinach and carrot puree in them!!! Wow!!! I know! They really are pretty good. I do have to admit that I had to mentally talk myself into liking them. I mean, I had to try to force myself to not think about the spinach in them. . . and I love spinach!! But really, under icecream, I could not at all tell there was spinach in there. They have a pretty nice texture to them and great chocolate taste. Just don't eat them warm; it isn't until they have completely cooled that the spinach taste goes away completely. The kids at the party ate them up and loved them!

As is mostly the case, I am realizing, I change the recipe based on what I have on hand. I have put off to the side in red the changes I made when I baked these. Keep in mind this makes just an 8x8 pan, so double if you want a 9x13.

Here goes:

Brownies
(recipe from Deceptively Delicious)

Nonstick cooking spray

3 oz. semisweet or bittersweet chocolate

1/2 cup carrot puree*

1/2 cup spinach puree**

1/2 cup firmly packed brown sugar

1/4 cup unsweetened cocoa powder

2 Tbsp. trans-fat-free soft tub margarine spread (I used butter, didn't have margarine)

2 tsp pure vanilla extract (I learned from Cook's Illustrated that few people can taste the difference between pure and imitation, so I always use imitation)

2 large egg whites (I used one whole egg- I hate wasting the yolks- maybe my cholesterol shows that!)

3/4 cup oat flour, or all purpose flour

1/2 tsp baking powder

1/2 tsp salt

1. Preheat the oven to 350 degrees. Coat an 8x8 inch baking pan with cooking spray.
2. Melt the chocolate in a double boiler or over a very low flame.
3. In a larg bowl, combine the melted chocolate, vegetable purees, sugar, cocoa powder, margarine, and vanilla and whisk until smooth and creamy, 1-2 minutes.
4. Whisk in egg whites. Stir in the flour, baking powder, and salt with a wooden spoon.
   
5. Pour the batter into the pan and bake 35-40 minutes. Cool completely in the pan before cutting into 12 bars.
   

The note below the recipe in the book says this:

These brownies are low in calories (only 133 per brownie) and saturated fat. They're also packed with 3 grams of fiber (which is just crazy for a brownie!), while spinach and carrots provide two powerful antioxidants that help your kids' eyes stay healthy.

* Preparing the carrot puree: Peel, trim the ends and cut into 3-inch chunks. Steam for 10-12 minutes. In a food processor or blender puree for about 2 minutes, with a few teaspoons of water if needed for a smooth texture.

**Preparing the spinach puree: No prep at all for baby spinach. For mature spinach, fold leaves in half lengthwise with the stem outside, then strip the stem off the leaf. Steam for 30-40 seconds, or cook in a skillet with 1 Tablespoon of water for about 90 seconds, or until just wilted. Puree in a food processor or blender for about 2 minutes, until smooth and creamy.

Fruit Pizza

The first time I ever remember having fruit pizza was for my birthday when I was a little girl. I have never really been a big fan of cake, so my mom made me a fruit pizza instead. (My basic philosophy when it comes to cake is: Why eat cake when you can have a brownie?!) I thought it was cool. I have made it a couple other times to bring to various events and it is always a hit. I made this particular one this past weekend and everyone loved it! I used Our Best Bites Sugar Cookie Recipe, which I have posted before and used the fruit I had in the house. The topping and glaze recipe came from Taste of Home. Here's how I did it:

Fruit Pizza

Start with the crust, which is made of a sugar cookie.

Here is the Sugar Cookie Recipe from Our Best Bites:

1 C real butter (no substitutions!)
1 C sugar
1 egg (make sure to use a large or extra large egg)
1 1/2 t almond extract (or other flavor of your choice, like vanilla)
3 C flour
1 1/2 t baking powder
1/2 t salt

Cream butter and sugar until light and fluffy- about 2 minutes. Add in egg and extract and mix to incorporate.

In a separate bowl combine flour, baking powder and salt and whisk to combine. Slowly add the flour mixture to the butter mixture and mix until completely combined.

Press into a 12 inch pizza pan. I plopped the dough on the cookie sheet and then used a rolling pin to spread it to the edges. (I also made a miniature pizza on a separate pan since I had plenty of dough. My husband and daughters felt special having some of the special dessert I made for my Relief Society picnic!)

Bake at 350 for about 15 minutes. Watch it to make sure it is done, but not overdone.

While the crust is baking make the glaze:

1/4 cup sugar
2 tsp cornstarch
1/4 cup water
1/4 cup orange juice

For glaze, combine the sugar and cornstarch in a small saucepan. Stir in the water and orange juice until smooth. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Cool to room temperature, about 30 minutes. (I just stuck it in the freezer in a separate bowl for a couple of minutes)

When cooled, spread with
Topping:
4 ounces cream cheese, softened
1/4 cup powdered sugar
1 cup whipped topping (I actually left this out and it was fine.)

(Beat together the cream cheese and powdered sugar. Then, fold in the whipped topping.)

Arrange sliced fruit on top. I used strawberries, blueberries, banana, mandarin oranges. Kiwi looks fantastic on it, I just didn't have any.

Finally, Brush Glaze over the fruit.

Store in the refrigerator.