Cheesecake – April’s Daring Baker’s Challenge April 27, 2009

Do you love cheesecake?  Then you will love our Daring Baker’s Challenge for April:  Abbey’s Infamous Cheesecake!  Jenny chose the challenge this month.  We had to use the basic cheesecake recipe but could play around with it by adding different flavors, sauces, toppers, etc.  I chose to follow the cheesecake recipe to a T and then added caramel, pecans and chocolate throughout. 

I made the normal graham cracker crust.  On the crust I drizzled/poured caramel syrup and sprinkled pecans over that.  Then went the cheesecake layer.  I baked, cooled, let set in the fridge for 3 days and then topped with additional caramel and chocolate drizzle and additional pecans. 

My family had the honors of giving this cheesecake the taste test.  My mom told me that I should bring this cheesecake to Thanksgiving this year.  I think that tells you how good it is.

Abbey’s Infamous Cheesecake

crust:
2 cups graham cracker crumbs
1 stick butter, melted
2 Tbsp sugar
1 tsp vanilla extract

cheesecake:
3 sticks of cream cheese, 8 oz each (total of 24 oz) room temperature
1 cup sugar
3 large eggs
1 cup heavy cream
1 Tbsp lemon juice
1 Tbsp vanilla extract
1 Tbsp liqueur, optional

DIRECTIONS:
1.  Preheat oven to 350 degrees F (Gas Mark 4 = 180C = Moderate heat). Begin to boil a large pot of water for the water bath.

 2.  Mix together  the crust ingredients and press into your preferred pan.   You can press the crust just into the bottom, or up the sides of the pan too – baker’s choice. Set crust aside.

3.  Combine cream cheese and sugar in the bowl of a stand-mixer (or in a large bowl if using a hand-mixer) and cream together until smooth. Add eggs, one at a time, fully incorporating each before adding the next. Make sure to scrape down the bowl in between each egg. Add heavy cream, vanilla, lemon juice, and alcohol and blend until smooth and creamy.

4.  Pour batter into prepared crust and tap the pan on the counter a few times to bring all air bubbles to the surface. Place pan into a larger pan and pour boiling water into the larger pan until halfway up the side of the cheesecake pan.  If cheesecake pan is not airtight, cover bottom securely with foil before adding water.

5.  Bake 45 to 55 minutes, until it is almost done  - this can be hard to judge, but you’re looking for the cake to hold together, but still have a lot of jiggle to it in the center. You don’t want it to be completely firm at this stage. Close the oven door, turn the heat off, and let rest in the cooling oven for one hour. This lets the cake finish cooking and cool down gently enough so that it won’t crack on the top.   After one hour, remove cheesecake from oven and lift carefully out of water bath. Let it finish cooling on the counter, and then cover and put in the fridge to chill. Once fully chilled, it is ready to serve.

 

The April 2009 challenge is hosted by Jenny from Jenny Bakes. She has chosen Abbey’s Infamous Cheesecake as the challenge.

Chicken Broccoli Casserole April 22, 2009

I will have to say this is my husband’s and my favorite casserole.  I don’t make a whole lot of casseroles, but the first time I made this soon after we got married, I knew I would be making it over and over again. 

I like it best made with a whole cooked chicken, but at times I’ve made it with a couple cooked chicken breast for convenience.  Using a whole chicken will leave you with a 9×13 or two 8×8 casseroles.  I always make two 8×8s since it’s only my husband and I eating it and so I can freeze the other for another quick week-night meal.

Chicken Broccoli Casserole

1 whole chicken or 4 cups shredded chicken

1-2 bags chopped broccoli

1 can cream of chicken soup

1/2 cup mayo

4 oz cheddar cheese

4 cups corn flakes, crushed

1/4-1/2 cup butter, melted

Pressure cook chicken in 2 cups of water for 20 minutes.  Let cool for 2-3 hours in pan without removing lid.  Remove chicken from bones, fat & skin.  (You can also boil chicken or cook the chicken another way.)

Layer broccoli on bottom of a 9×13 or two 8×8 casserole dishes. 

Layer the shredded chicken over the broccoli.

Mix the can of chicken soup, mayo and cheese and spread over the chicken. 

Mix together the crushed corn flakes and melted butter, spread over the top of the casserole. 

Bake at 355 covered for 30 minutes.  If the casserole is cold or partly frozen, bake for 1-1 1/2 hours.

Recipe from:  Mom Van Eck

Cocoa-Buttermilk Birthday Cake April 18, 2009

 

We celebrated my mom-in-law’s birthday last weekend and I was in charge of the cake.  I decided on this Cocoa-Buttermilk Birthday Cake with Chocolate Malt Buttercream…need I say more?

Well, I will anyway.  The cake was described as almost ‘brownie-like’ by my husband.  The buttercream came together easily, was silky smooth and was so easy to use.  The taste…rich, creamy and delicious! 

I’ll stop wasting your time, here’s the recipe:

Cocoa-Buttermilk Birthday Cake

2 cups all-purpose flour

1/2 cup unsweetened cocoa pwd

1/2 tsp baking pwd

1/2 tsp baking soda

1/2 tsp salt

2 sticks (8 oz) unsalted butter, room temp

1 1/2 cups sugar

2 large eggs

2 large egg yolks

1 tsp vanilla extract

1 cup buttermilk

4 oz bittersweet choc, melted & cooled (opt)

Center a rack in the oven and preheat the oven to 350 degrees.  Butter two 9×2 inch round cake pans, dust the insides with flour, tap out the excess and line the bottoms with rounds of parchment paper. 

Whisk together the flour, cocoa, baking powder, baking soda and salt.

Working with a stand mixer with a paddle attachment, beat the butter on medium speed until soft and creamy.  Add the sugar and beat for about 2 minutes, until it is thoroughly blended into the butter.  Add the eggs, one at a time, then the yolks one by one, beating for 1 minute after each addition and scraping down the sides and bottom of the bowl as needed.  Beat in the vanilla.  Reduce the mixer speed to low and add the dry ingredients alternately with the buttermilk; add the dry ingredients in 3 portions and the buttermilk in 2 (begin and end with the dry ingredients); mix only until each new batch is blended into the batter.  Scrape down the bowl and, if you want, add the melted chocolate, folding it in with a rubber spatula.  Divde the batter between the cake pans. 

Bake for 26-30 minutes, or until the cakes feel springly to the touch and start to pull away from the sides of the pans.  Transfer the cakes to racks and cool for about 5 minutes, then run a knife around the sides of the cakes, unmold them and peel off the paper liners.  Invert and cool to room temperature right side up.  (Once the layers are cooled, they can be wrapped airtight and left at room temp. overnight or kept frozen for up to 2 months.

Chocolate-Malt Buttercream

6 oz bittersweet chocolate, coarsely chopped

1/3 cup (packed) brown sugar

1/4 cup malted milk powder

1 Tbsp unsweetened cocoa pwd

1/4 cup boiling water

2 sticks (8 oz) unsalted butter, at room temp

pinch of salt

3/4 tsp vanilla extract

2 1/4 cup confectioners’ sugar, sifted

Melt the chocolate with half the brown sugar in a heatproof bowl in the microwave in 20 second increments. 

Whisk the malt powder and cocoa together in a small bowl, pour over 3 Tbsp of the boiling water and whisk until smooth.  Whisking the melted chocolate gently, gradually pour in the hot malt-cocoa mixture and stir to blend-it should be dark, smooth and glossy; set aside.

Working with the stand mixer, preferably fitted with the paddle attachment, or with a hand mixer in a large bowl, beat the butter on medium speed until soft and fluffy, about 2 minutes.  Add the remaining brown sugar and beat for 2 to 3 minutes more, until well blended.  Beat in the salt and vanilla extract, then reduce the mixer speed to low.  Scrape in the chocolate mixture and mix until smooth.  Still working on low speed, gradually add the confectioners’ sugar.  When all the sugar is in, increase the mixer speed to medium and beat for a couple of minutes.  Lower the speed and add the remaining Tbsp of boiling water, then increase the speed and give the frosting another quick spin.  It will be light and should be thick enough to use immediately.  If it doesn’t hold its shape, beat it just a bit more.

Assembling the Cake

Place one layer top side up on a cardboard round or cake plate.  Frost the top of the layer and cover with the second cake layer, top side down.  Frost the sides and top of the cake, either smoothing the buttercream for a sleep look or using a spatula, knife or spoon to swirl it for a more exuberant look.

Refrigerate the cake for at least 1 hour (or for up to 1 day, if that’s more convenient) to set the frosting, then bring to room temperature before serving.

Recipe from:  Baking: From My Home to Yours by Dorie Greenspan

Deep Dish Pizza April 14, 2009

If you’re looking for a deep-dish pizza crust, give this one a try.  My husband and I really loved how it turned out. 

You’ll probably notice in the ingredients that it calls for Semolina flour.  This type of flour is used a lot for homemade pastas.  I wouldn’t normally go out and buy ingredients that I know wouldn’t be used very often in my home, but I decided to take a chance.  I thought if the crust turned out good, I would continue to use the flour over and over until it was gone, and that’s what I plan to do! 

For a great pizza sauce recipe, check here.  For deep dish, I suggest making the sauce a bit thicker by adding a little more tomato paste to the mixture.

Deep Dish Pizza Crust

(Makes 2-12 inch pizza crusts)

1 ½ cups warm water

1 pkg active dry yeast

1 tsp sugar

3 ½ cups all-purpose flour

½ cup semolina flour

½ cup oil

1 tsp salt

In a electric mixer bowl fitted with kneading hook, combine the water, yeast and sugar and stir to combine.  Let sit until the mixture is foamy, about five minutes.

Add 1 ½ cups of the flour, the semolina, ½ cup of oil and salt.  Mix until it is incorporated and the mixture is smooth.  Continue adding the flour, a little at a time, mixing the dough after each addition until all the flour is incorporated but the dough is still slightly sticky (I ended up adding an extra 1/8-1/4 cup flour).

Continue kneading the dough with the electric mixer until smooth but still slightly tacky, 3-5 minutes.  Oil a large bowl with oil and place the dough into bowl, turn to oil all sides of dough.

Cover the bowl with plastic wrap and set in a warm draft-free place until doubled 1-1 ½ hours.

Divide into 2 equal portions for 2 twelve-inch deep-dish pizza crusts.

Recipe from:  Food Network

Strawberry Cheesecake Trifle April 11, 2009

Here is a quick dessert recipe that is perfect for spring with all the fresh strawberries going on sale.  It’s a Strawberry Cheesecake Trifle.  Layers of cheesecake/pudding creaminess with chunks of pound cake and freshly sliced strawberries.  Enjoy!

Strawberry Cheesecake Trifle

3 cups sliced fresh strawberries

3 Tbsp sugar

2 pkgs (8 oz each) Cream Cheese, softened

1 1/2 cups cold milk

1 pkg vanilla instant pudding

2 cups cool whip, divided

2 cups pound cake cubes (1 inch)

Combine berries and sugar; refrigerate until ready to use.

Beat cream cheese with mixer until creamy.  Gradually beat in milk.  Add dry pudding mix; mix well.

Blend in 1 1/2 cups cool whip.  Spoon half of the mixture into a trifle or clear bowl. 

Top with layers of cake, berries and remaining cream cheese mixture.  Refrigerate at least 4 hours but best if refrigerated over night. 

Serve and Enjoy!

Recipe from:  Kraft Foods

S’More Granola Bars April 8, 2009

I loved these granola bars!  I think they were just as good as any store-bought bars.  Don’t believe me?  Try them yourself!

S’More Granola Bars

2 cups rolled oates (not quick cooking)

2 cups rice krispies cereal

6 Tbsp white sugar

1/4 cup unsalted butter

1/8 cup water

1/4 cup corn syrup

1/2 tsp salt

1 1/2 cups mini marshmallows, divided

3/4 cup chocolate chips

Preheat oven to 425 degrees.  Lightly grease a 9×13 inch pan. 

Place the oats on the prepared pan and bake for 3 minutes.  Stir oats and bake another 3 minutes.  Don’t overbake, the oats will start to smell toasty but won’t turn brown.  Transfer the oats to a wide bowl and add the rice krispies.  Dig a well (not hitting the bottom) in the oats/krispies and set aside.  Leave the oven at 425 degrees.

In a large saucepan, combine sugar, butter, water, corn syrup and salt.  Bring the mixture to a boil and boil for 5 minutes or until the ingredients reach 250 degrees on a candy thermometer.  Remove the mixture from the heat and pour it into the oats and cereal well, toss/stir to combine.  Add 3/4 cup of the marshmallows and stir until totally combined.

Place the mixture on the same pan you used for the oats, patting it flat.  Sprinkle with the remaining 3/4 cup marshmallows and chocolate chips.  Press down using a greased bottom 9×9 pan to make the mixture fairly even.

Return the pan of bars to the oven for 3-7 minutes or until the marshmallows have puffed and are slightly browned.  The marshmallows may burn quickly if left in too long, so keep an eye on them.  Remove the bars from the oven and cool 10 minutes.  Cut into squares while they are still warm.  Continue to let them cool on a rack.

Store in airtight container or ziplock bags for up to a week.

Recipe from:  Recipe Girl

Bargain Meal of the Week – Sausage and Potatoes April 7, 2009

If you live in Northwest Indiana (and even if you don’t) and are looking for a meal to make for your family for cheap, don’t forget to hop on over to Mummy Deals every Tuesday for the Bargain Meal of the week. 

This week is it’s Sausage and Potatoes with fresh strawberries and asparagus.   (If you’re up for starting the grill, toss the asparagus with a bit of olive oil and seasonings and grill for just a few minutes, my fav!)  The ingredients all come from Meijer for less than 5 bucks!

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Have you ever made your own granola bars?  If not, you’ll have to check out the next recipe I’ll be posting.  Check back soon!

Fruit and Brie Quesadillas April 1, 2009

Happy April to all!  Don’t worry, I’ll spare you this year from any stupid April Fool’s jokes that I have up my sleeve, but it’s about time I give you a non-sweet and sugary related recipe don’t you think?

This Quesadilla was awesome.  I really liked the toasted walnuts, they added a nice crunch.  This is more of an appetizer, but I think adding shredded chicken to it would make for a great supper. 

I used Trader Joe’s Pineapple Salsa as the ’store-bought salsa’.  This was the first time I bought this and  I will continue buying it over and over, I loved it!  It wasn’t overly fruity and it had a little punch too it.  My taste buds can’t handle a whole lot of heat so this was perfect for me. 

Brie cheese is also something that I’ve never purchased.  I was surprised at how well it melted in my quesadilla! 

Here is the recipe for you.  It came from Everyday with Rachael Ray’s April issue, although the actual recipe was submitted by Laura in Lancaster, PA. 

Fruit and Brie Quesadillas

4 oz brie cheese, rine discarded

2 8-inch flour tortillas

2 scallions, chopped

4 Tbsp store-bought fruit salsa

2 Tbsl chopped walnuts, toasted

Spread (cut and place) brie cheese on 1 tortilla and top with half of the green onions.  In a large nonstick skillet cook the tortilla, cheese side up, over medium heat until the cheese is melted, 2-3 minutes.  Top with half of the salsa and half of the walnuts; season with salt.  Fold in half and transfer to a cutting board.  Repeat with the remaining ingredients, then cut each quesadilla into wedges. 

Recipe adopted from:  Laura in Lancaster, PA.