Apples and Yogurt Dip

A party snack favorite and OH so easy to put together.

Yogurt dip after 4 women "attacked" it. Haha!

Ingredients:

1 - 8 oz. Yoplait Honey Vanilla Greek Yogurt

1/4 cup sliced almonds

1/4 cup Vanilla granola

2 Fuji apples sliced

Small bowl of filtered water

2 Tbsp. salt

Directions for yogurt dip:

1. Pour yogurt into a presentable shallow bowl. You can use any flavor yogurt you want. I chose Greek because it has a thicker consistency so the yogurt will "stick" to the apples better. I chose Honey Vanilla because the flavors go well with the apples. But, really, you can use any of your favorite flavors. Keep refrigerated until ready to serve.

2. Just before serving layer over the yogurt the almonds.

3. Then layer the granola over the almonds.

4. I gently shook the bowl. The yogurt stayed in place but the almonds and granola mixed slightly to blend the flavors.

Apple Preparation:

One of my favorite kitchen tools is the apple divider. Makes apple cutting SUPER EASY! I'm all about easy.

With parties, prepping your food is key so you don't feel crunched for time when the guests arrive. You can prepare the apples in advance. But apples brown, you say. You can treat the sliced apples with a bit of fresh lemon but to me that's a waste of the lemon. Recently I learned another tip. Soak apple slices in salted water.

1. In a medium size bowl (large enough to fit all your apple slices) pour enough water to fill 1/2 the bowl  (once you immerse the apples the water will rise).

2. Pour salt in and mix with a spoon (I like to use chopsticks. It's not just for eating!) to help the salt dissolve.

3. Slice/divide the apples and place in the salty water.

4. Keep cool in refrigerator until ready to serve.

5. Just before serving, rinse the apples just to get rid of the salt. Salt will also enhance the sweetness of the fruit.

Carefully present the apples on a nice platter. You can place the dip in the center for easy dipping.

Voila! Your guests will be wondering how you put it all together. It's quite yummy!

"Good For You" Banana Bread

Old bananas, new recipe makes for a "good for you" baking adventure.

When I usually bake it involves butter, sugar, and sometimes chocolate. But I had these browning bananas and the only thing I could think of was to make banana bread. I didn't want to throw them out but I knew they were too ripe to eat. I came across this recipe on the Whole Foods website. I was intrigued by the flax meal and yogurt ingredients. This made me think maybe I could make it even healthier.

In the original recipe (see link below) it asks for butter but I actually didn't have any and had already started mixing so I didn't want to stop and run to the store. Instead I remember that sometimes applesauce can be used as a substitute. Ding ding ding... brilliant! Did a bit of research and yes, it can be a substitute, but only sometimes. I wasn't sure if this might be one of those situations but I figured I'd give it a try. AND a friend indicated that she replaced chocolate chips with blueberries and didn't miss the chocolate at all. Hmmm... that could be interesting. Must try! Thus the adventure began.

I used the same recipe as Whole foods except that I substituted the butter for applesauce. I defrosted some mixed berries I had on hand (though next time I think I'll use fresh blueberries). I cut down on the sugar a little. I couldn't find my walnuts so I used almonds. Almonds were fine but I think the walnuts would have added a nice flavor and texture to the bread. Other additions might be nice, too like raisins or currants. Maybe even cranberries. All these additions made me think of smoothies. When making a smoothie, what goes well with bananas? Maybe those same ingredients would be good in this bread. YUM!

Next time, though, I think I might try using more wheat flour than all-purpose flour. Give even more of a health kick.

My friend happened to come over just after it finished baking so she got to taste test. Seems like it might be a success.  I quite like it myself.

So, here is my recipe. If you use the recipe, please leave me a comment. How did you make it your own? Or if you didn't, would you bake this again? Can't wait to hear...

Ingredients

Cooking spray 
1 1/2 cups unbleached all-purpose flour 
1/2 cup whole wheat flour 
1 teaspoon baking soda 
2 tablespoons ground flax meal 
1 tablespoon ground cinnamon 
1/2 teaspoon salt 
1/2 cup unsweetened applesauce
1/3 cup granulated sugar 
2 eggs 
1/3 cup fat free or low fat plain Greek yogurt 
3 very ripe bananas, smashed (about 1 1/2 cups) 
2 teaspoons vanilla extract 
1/2 cup blueberries or berries of your choice
1/4 cup of walnuts (or nuts of your choice)

Method

Preheat oven to 350°F. Spray an 8-inch x 4-inch metal loaf pan with cooking spray; set aside. Whisk together both flours, baking soda, flax meal, 2 teaspoons of the ground cinnamon and salt; set aside. Cream together butter with sugar using a mixer. Add eggs, one at a time, beating well after each addition. Mix in yogurt, bananas and vanilla. Fold in flour mixture and mix until just incorporated. Spoon batter into loaf pan. Stir together turbinado sugar and remaining 1 teaspoon cinnamon. Sprinkle over the top of the banana bread. Bake 55 to 60 minutes or until a knife inserted in the center of the loaf comes out clean. Allow to cool slightly, then remove from baking pan. Chef's Tip: If using a glass baking pan, decrease cooking time by 5 to 10 minutes. 

Nutrition (Whole Foods Recipe)

Per serving: 170 calories (40 from fat), 4.5g total fat, 2.5g saturated fat, 40mg cholesterol, 190mg sodium, 29g total carbohydrate (2g dietary fiber, 13g sugar), 4g protein 


This recipe was inspired by the Whole Foods "Light-n-Luscious Banana Bread" recipe.

Baked Oatmeal

I recently came across an article in "Whole Living" magazine about a woman who one day stared up at her cookbook shelf to find she had more than a hundred at her fingertips.  With a tendency to cook the same few recipes over and over again she decided to cook out of the box and adventure out into other recipes in these books.  Yup, I can relate. 

Her story also made me think of the movie "Julie & Julia".  She started cooking and blogging about her cooking adventures.  While her story caught my attention, perhaps it was the BAKED OATMEAL recipe in this article that made me stop in my tracks.  Looking through the ingredients I realized I already had all of them in my cupboards.  Plus, her passion for food photography and her interest in healthy cooking was a connecting point.  I was destined to make this recipe. 

Plus, I've been looking for something I can premake for breakfast, then grab and go, to munch at my desk when I got to work.  This seemed perfect.

I made it on Sunday and this morning (Monday) I had my first piece for breakfast.  Truthfully, it's one of the most delicious things I've ever made.  Yummylicious!  Scroll to the bottom for my extra tips.

Heidi Swanson's Baked Oatmeal

(Check out her website 101 Cookbooks)

Serves 6 to 8

Ingredients:

3 Tbsp unsalted butter, melted and cooled slightly, plus more for coating baking dish2 c. old fashioned rolled oats

1/2 c. walnuts or almonds, toasted and chopped

1/3 c. fine-grain natural cane sugar

1 tsp. aluminum-free baking powder

1 1/2 tsp ground cinnamon

1/2 tsp. fine grain sea salt

2 c. milk

1 large egg

2 tsp pure vanilla extract

2 ripe bananas, cut into 1/2" slices

1 1/2 cups huckleberries, blueberries, or mixed berries
Maple syrup, for drizzling


Directions:
1. Preheat oven to 375 degrees. Butter an 8 inch square baking dish.
2. Combine the oats, half the nuts, sugar, baking powder, cinnamon, and salt in a bowl. In another bowl, whisk the milk, egg, half the butter, and vanilla.

3. Arrange bananas in a single layer on the bottom of the coated baking dish. Sprinkle with two-thirds of the berries, then cover with the oat mixture. Slowly drizzle milk mixture over the oats. Gently tap dish on a work surface to distribute liquid. Scatter remaining berries and nuts across the top.

4. Bake for 35-40 min. until the top is nicely golden and the oat mixture has set. Let cool slightly. Drizle with remaining melted butter and maple syrup.

Notes:
This is what I used that was slightly different from what was called for...

• sliced almonds. I liked the texture and it happened to be what I had on hand.
• regular sugar and baking powder.
• non-fat milk
• extra cinnamon.  I LOVE cinnamon so too much wasn't "too much" for me.
• extra vanilla extract.  A fan of a little extra in baked goods seems to go a long way.

Other thoughts...

• great dish for a brunch potluck.
• used frozen blueberries and blackberries.  I think this is a good idea because it kept the fruit form and didn't get overly mushy. 
• definitely put bananas at the bottom.  Added a bit of natural sweetness and a nice texture to the mix.
• I'd like to try this recipe again using other kinds of fruits.  Apples, pears, peaches, etc. might be pretty tasty in this.  [Update 11/13:  Thus far I've tried the recipe with apples and pears (along with berries).  I think pears is my favorite fruit for this recipe but that's a personal choice.]
• I added the maple syrup at the end.  YUM YUM YUM!  But, I didn't add any extra butter.  Didn't need any in my book.  Save the calories.
• could also be a dessert.  Add a scoop of ice cream, maybe throw in chocolate chips... versatile recipe!
• Reheats well.

Lemon Blueberry Yogurt

This is one of my favorite concoctions as of late.  Low fat lemon yogurt with fresh blueberries, topped with Acai berry + blueberry gluten-free yogurt.  You can certainly make this with whatever favorite yogurt and granola flavors you enjoy.  But, there is something really special about the combination between lemon and blueberry.

DELICIOUS and healthy!  Win - win!

Orange Pineapple Muffins

On a visit to a bake shop one day, I came across the most delicious muffin EVER!  I'm not usually a big fan of fruity baked goods but for some reason this one fantabulous. 

The original store bought muffin

Meet the Orange Pineapple Muffin. 

 Ever since I had one, I just can't have enough of it.  So, I decided to try my hand at baking a batch of my own.  Looked around online and didn't find exactly what I was hoping for but there were certainly a lot of different renditions.  Here's mine.

Julz Orange Pineapple Muffins

1 box (18.25 oz) Orange Supreme Duncan Hines Cake Mix
4 eggs
1 cup (8oz) unsweetened applesauce (this is a substitution for oil to make the recipe a little healthier)
1 can (11 oz) crushed pineapple, drained
1/3 cup orange juice
Pam butter flavored cooking spray

Preheat the oven to 350 degrees.  Grease bottom and sides of muffin pan.  I used a mini muffin pan but you can certainly use a larger muffin pan.  I used Pam butter flavored cooking spray.

Mix with mixer the cake mix, eggs, applesauce, crushed pineapple, and orange juice.  I like to use ice cream scoopers (the kind that has the little scraper within) to allow for even distribution of batter.  Fill each muffin cup (I didn't use the paper cupcake cups but you could) with the batter.

Bake for 20 minutes.  Poke a toothpick in the center to ensure it's fully baked.

Makes about 40 mini muffins and probably about 18 larger muffins.

You can certainly also add cranberries or pecans for extra flavor.  If you want to turn them into cupcakes, just add your favorite frosting.  This would also make for a nice cake. 

Warning:  Your home will smell like orange creamsicles.  YUM!

Enjoy with a cup of tea.



Easter Egg Rice Krispie Treats

HAPPY EASTER! 

While I was browsing for Easter basket and decorating ideas, I came across  a posting on Apartment Therapy (LOVE this website).  The posting was about Rice Krispie Treats in the shape Easter eggs.  What caught my attention about this post, though, was that it was an idea from Bouchon Bakery.  Bouchon Bakery is this delightful bakery, originally opened in Yountville which is a small town nestled in the Napa Valley region.  This bakery creates some of the yummiest baked goods around.  I'd gone there on a special day several years ago so this place has a warm spot in my creative culinary memory bank. 

Who doesn't LOVE Rice Krispie Treats?  What fun it would be to form the traditional recipe into egg shapes and decorate them with pretty colors.  Of course, Bouchon did not reveal their FULL recipe.  The basic one with peanut butter or strawberries was included.  But there was no mention of who do you get the pretty little sprinkles they used to stick to the treat.  It was a mystery! 

Off to Target I went (I had other errands to run so Target was where I had to look for my baking details).  Based on the photos from Bouchon I considered what they might have used to get their sprinkles to stick.  I browsed my options: Frosting, sugary sprinkles, M&Ms, more sugary sprinkles.  Who in their right mind would add sugar on top of sugar on top of sugar.  I just couldn't bring myself to consider using a frosting base to hold the pretty colors.  And then DING went the light bulb in my head (Thank you Target for selling groceries in your store!).  What if I used Fruity Pebbles?  I could crush them against the warm krispies and hopefully they'll stick and give it a colorful "Eastery" outside.  Plus, it's cereal so the nutritional factor is higher than say frosting.

I can't wait to do this recipe again.  Next time, trying to figure out how to make them even prettier. So, here is how it went...

Juliana's Fruity Easter Egg Rice Krispie Treats
Inspired by Bouchon Bakery's Rice Krispie Easter Eggs found on Apartment Therapy.

Prepare all your ingredients and open all your packages prior to cooking.  Speed is of the essence in this recipe as you want to be sure to shape the eggs and roll/crush the fruity pebbles around the egg shaped treats.

Ingredients:
3 tablespoons butter or margarine
1 package (10 oz., about 40) regular marshmallows
- OR -
4 cups miniature marshmallows
6 cups Rice Krispies cereal
4 cups of Fruity Pebbles cereal (separate bowl)
Wax or parchment paper

1. In large saucepan melt butter over low heat. Add marshmallows and stir until completely melted. Remove from heat.
2. Add RICE KRISPIES cereal*. Stir until well coated. 
3. Using your hands (I also used a small ice cream scooper to control the quantity for each egg) spray well with cooking/baking spray so you don't get sticky.  If you use another tool like an ice cream scooper, spray it as well.
4.  While the krispie marshmallow mixture is still very warm, begin to form your egg shapes**.
5.  Smush fruity pebbles around your egg treats untill the treat is coated. 
6.  Firmly form your egg shapes with the fruity pebble coating
7.  Place on parchment or wax paper.

*I added a bit of extra fruity pebbles in the mixture for extra flavor.  This is optional.  I added about 1 cup.
**I was challenged by the egg shape.  My eggs began looking like round balls at first.  Eggs aren't quite round and their not quite tubular.  If you want them to fit in an egg carton, be cautious of its size.  Compare to a real egg and form accordingly.

Note: This would be a fun activity for the whole family.
Best if served the same day.  Treats should be placed in a closed container and will remain fresh for only about 2 days.

Enjoy!

Lemon Fruity Cheesecake Bars

Mmmm, cheesecake. 

My BFF shared an excellent recipe with me some time ago and that cheesecake turned out so well I couldn't help but make it again.  This time they're for a friend's birthday party and I tweaked it a little bit and made them into bars.  I was inspired by these resources:
Chanatl's New York Cheesecake
Martha Stewart's Lemon Cheesecake Bars
Cake on the Brain: Mini Vanilla Bean Cheesecakes with Fresh Berries

Ingredients:

about 25-30 graham crackers, crushed
4 tablespoons butter, melted

4 (8 ounce) packages cream cheese

1 1/2 cups white sugar

3/4 cup milk

4 eggs

1 cup sour cream

1 tablespoon vanilla extract

1/4 cup all-purpose flour

Finely grated zest and juice of 1 lemon (2 to 3 teaspoons zest and about 3 tablespoons juice)
Fruit Preserves (choice)
Fresh Blueberries (or berries of your choice)

Directions:
1.  Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 rectangular pan.
2.  In a medium bowl, mix graham cracker crumbs with melted butter. Press onto bottom of springform pan.

Tip: I crush the crackers in a chopper but you can certainly also crush in a food processor. 

3.  In a large bowl, mix cream cheese with sugar until smooth. Blend in milk, and then mix in the eggs one at a time, mixing just enough to incorporate. Mix in sour cream, vanilla and flour until smooth. Add the lemon zest and juice and mix well.  Pour filling into prepared crust. 

Tip: To cut down a bit on calories I used two packs of regular cream cheese and two packs of low fat (or fat free) cream cheese.  I also use a lower fat sour cream and non fat milk.  You still get the flavor but less of the guilt. 

4.  Place baking pan in a large disposable roasting pan (11x15 rectangular pan.  Large enough to fit baking pan.  Carefully ill edges of disposable pan with boiling water (without getting water on the cheesecake) and carefully place into oven.

5.  Bake in preheated oven for about 1 hour  to 1 hour 15 minutes. Turn the oven off, and let cake cool in oven with the door closed for 5 to 6 hours; this prevents cracking. Leaving the cheesecake in the oven for hours afterwards is key. It really works!

Chill in refrigerator until serving. 

Tip:  I usually bake it late at night so it just sits in the oven overnight and is ready by the next morning.

Serves: 20-25 (pending sizes of slices and how much you wanna hog the pie)

Cutting the cheesecake:

Don't you hate it when you're cutting the cheesecake and all the pieces come up with it, causing a big mess?

Heat the knife.  Pour hot (or boiling water) into a tall cup that fits your sharp knife.  Dip the knife into the hot water and wipe off.  Then, cut.  The cut will be smooth and easy.  Repeat.

Topping:

I used a pastry bag to squirt fruit preserves on each piece of the cheesecake.  I happened to use strawberry, apricot, and blackberry but you can certainly use whatever your favorite flavors are.  I place three little blueberries on top for extra prettiness.

    

Kitchen Sink Cookies

A couple years ago I visted NYC with my BFF.  We went on a food tour in Greenwich Village and came across this little bakery called Amy's Bread.  They had a location at the Chelsea Market too.  Of course we had to sample something from the shop since everything looked so good and we were told that Amy's is one of NYC's best.  Months later I came across her cookbook and decided it was kismet.  Must have cookbook.

I needed a recipe for my holiday cookie exchange and remembered that I had this special cookbook.  Landing on "Kitchen Sink Cookies", it seemed like a fun recipe that I could play around with for the holidays. 

Recipe (with a few of my own tweeks)

Kitchen Sink Cookies

1 2/3 c. Unbleached all-purpose flour
2 ¼ c. Old-fashioned rolled oats

1 ¼ tsp. baking soda

¾ tsp kosher salt

2 large eggs

1 ½ tsp vanilla extract

1/3 c. chocolate chips

1/3 c. white chocolate chips (or chunks)
1/3 c. dried berries (you can also use cranberries. Amy’s recipe suggested raisins but I’m not a fan of raisins.)

1/3 c. walnuts (Amy’s recipe suggests pecans but I had walnuts on hand. Still yummy.)

¼ c. sweetened baked coconut

1 c. unsalted butter, slightly softened

½ c., firmly packed dark brown sugar

½ c. sugar

1. Position one rack in the top third of the oven, one rack in the bottom third of the oven, and preheat the oven to 350 F. Line the cookie sheets with baking parchment paper.

2. In a bowl, combine the flour, oats, baking soda, and salt, and whisk together. In a small bowl, whisk together the eggs and vanilla. In another larger bowl, add the 2 chocolates, dried berries, nuts, and coconut. Toss gently to combine.

3. In another bowl, using an electric mixer with a paddle attachment, cream together the butter and sugars on medium speed for 2 minutes, or until light and fluffy, scraping the sides and bottom of the bowl frequently. Add the eggs and vanilla, mixing until everything is well combined.

4. With the mixer on medium low speed, add the flour mixture in stages. Mix only until everything is well combined, scraping the sides and bottom of the bowl frequently. There should not be any pockets of dry flour left in the dough. This dough will be very stiff. It will be easier at this point to transfer it to a larger mixing bowl, adding the chocolate mixture and folding these last ingredients in by hand with a wooden spoon until they are evenly distributed.

5. Using a large soup spoon, a metal ice cream scoop, or your clean hands moistened with water, scoop out big balls of dough, placing 6 balls on each prepared cookie sheet. Roll the dough into round balls. Press down firmly to flatten them into ¾ inch thick disks. They will spread a moderate amount during baking. Bake the cookies for about 6 min. rotating the cookie sheets halfway through the baking time. They should be golden brown and just barely set in the center. They should be soft, but be careful not to under bake them or they’ll be doughy and fall apart easily.

6. Cool the cookies on the sheets for 5 min. then move them to a rack and cool completely before storing.

My tip:
Used my tiny ice cream scooper to make the rounded balls of dough. Cookies tend to be consistent in size.

Thumbprint Cookies (and Trio Style)

I made these cookies for my holiday cookie exchange.

Thumbprint Cookies (and Trio style)

Equipment: a 1/2-inch-thick wooden spoon handle or dowel

2 1/2 cups all-purpose flour

1 teaspoon salt

2 sticks (1/2 pound) unsalted butter, softened

1 cup sugar

1 large egg

1 teaspoon pure vanilla extract

About 2 tablespoons blackberry preserves

About 2 tablespoons apricot preserves

About 2 tablespoons strawberry preserves

(preserves can be other choice flavors)

Chopped nuts (optional)

Make dough:

Whisk together flour and salt. Beat butter and sugar with an electric mixer until very pale and fluffy, about 4 minutes, then beat in egg and vanilla. At low speed, mix in flour mixture in 3 batches just until a dough forms.  Divide dough in half and form each piece into a 6-inch disk, then chill, wrapped in plastic wrap, until firm, about 1 hour.

Assemble cookies and bake cookies:

Preheat oven to 350°F with rack in middle. Line 2 large baking sheets with parchment paper.

Roll 3 separate level teaspoons of dough each into a ball, then flatten each ball slightly (to 1 inch wide and less than 1/2 inch thick). Arrange them in a triangle on baking sheet with edges touching in center, then make a deep indentation in center of each round with wooden spoon handle. Make more cookies, arranging them 1 inch apart on baking sheets.

Fill indentations in each cookie with about 1/88 teaspoon, avoiding any large pieces of fruit.

To make Trios:

Bake until cookies are baked through and golden-brown on edges, 15 to 20 minutes. Cool on baking sheets 5 minutes, then transfer to racks to cool completely.

Bake more batches on cooled baking sheets lined with fresh parchment.

Cook's notes:

· Dough can be chilled up to 2 days. · Cookies keep, layered between sheets of parchment, in an airtight container at room temperature 1 week.

Holiday Cookie Exchange

It's my second year throwing the holiday cookie exchange. Despite all the hard work it requires, I love every aspect of it. For me, it's a ladies only event so my girl friends who are mommies or wives can have some time away and get some girlie time in.

Nothing says "Merry Christmas" better than a kitchen that smells like freshly baked goods and a tray full of homemade delights. There are rules for a cookie exchange but the rules only support a smooth and equal swap. When all the trays are layed out on the buffet table, there is a lot of ooohing and aaaahing over everyone's hard work.

It's rewarding to know that everyone slaved over their cookies and beautifully delicious cookies were created to be shared with family and friends at other holiday events. 

 

Holiday Cookie Swap: The Rules

Yes, there are rules to throwing a well organized cookie exchange.  I only do this party once a year and invite a large group of girl friends over.  I've read on other blogs that smaller groups are best but I really enjoy having a bunch of girls (average 12-15 people) over for the holidays.  Plus, you get a larger variety of cookie types. 

THE RULES:

1. All cookies must be homemade.

2. Depending on the number of people attending bring up to 8 dozen cookies. Cookes can be split between 2 recipes into 4 dozen each if you wish.  If you have fewer people, then people may only need to bake 4-6 dozens of cookies. 

NOTE:  Request RSVPs by a specific date so you can confirm the amount of cookies needed.  Generally, each person should be able to take 2-4 cookies from each person's display.

3. The theme is HOLIDAY COOKIES. They should be home-baked, and holiday special (NOT your "everyday" cookie). No chocolate chip cookies allowed (sorry Mr. Tollhouse) unless they have a holiday twist (consider altering the recipe using a more festive ingredient, such as peppermint or white chocolate)! Beyond cookies, you're welcome to bring bars, squares, and balls. Please no cupcakes, muffins, cheesecakes, etc.

4. Please make sure that all treats are "transportable". ALL BAKED ITEMS SHOULD BE EASILY STACKABLE AND PLACED IN CONTAINERS.

5. Arrange cookies in a basket or platter. 

6. Bring a large container or tray to carry away your cookies. This rule is VERY important! Driving with approx. 8 dozen cookies in your hands makes it difficult to hold onto the steering wheel.

7. Request your guests to please bring copies of their recipes to share. Recipes should be printed on 4x6 size cards or paper.

8. Guests can indicate in their RSVP what type of cookies they are planning on baking. It is preferable not to have duplicate recipes.

9. If the person doesn't have time to bake, or recipes have been ruined, but still want to attend, they must go to a REAL bakery (not Safeway, Lucky's, etc.) and buy the designated amount (dozens) of cookies.  People put a lot of effort into their cookies and it's only fair that they receive similar quality cookies.

10. Appetizers and beverages will be served. Games will be played. Prizes will be shared. Friendships will be made.

PLEASE ARRIVE ON TIME TO ALLOW FOR FAIR SHARING.

OPTIONAL GAMES:
- most creative display
- most decked out in holiday clothing/accessories
- ugly sweater contest

Dreamy, Creamy Cheesecake

Adventures in Cheesecaking...
It was the day before my last birthday and I was less than thrilled about getting older.  No plans for the day except to go to work and then small group afterwards.  I knew that I wanted to at least acknowledge the event but keep things simple.  Not a big fan of cake (I'm more an obsessor of cheesecake), I decided to try my hand at making one, deciding to share it with small group on my birthday evening.  Thus, the adventure of my very first (well, maybe my second but this one turned out so good, we'll just pretend it was my first) began.

I NEED a RECIPE!  I went straight to my BFF who is a baking diva.  (We live on opposite sides of the country from each other and often our conversations revolve around food and cheesecake.)  She said she had the perfect recipe for me; simple and the best texture ever.  Shall we just say that texture and richness in cheesecake is crucial to "worthy of eating" cheesecake!

Dreamy, Creamy, Cheesecake
(Imagine deliciousl creamy cheesecake photo here.  My photo wouldn't upload.  Future photo coming!)

Ingredients
15 graham crackers, crushed
2 tablespoons butter, melted
4 (8 ounce) packages cream cheese
1 1/2 cups white sugar
3/4 cup milk
4 eggs
1 cup sour cream
1 tablespoon vanilla extract
1/4 cup all-purpose flour

Directions
1.Preheat oven to 350 degrees F (175 degrees C). Grease a 9 inch springform pan.
2.In a medium bowl, mix graham cracker crumbs with melted butter. Press onto bottom of springform pan.
3.In a large bowl, mix cream cheese with sugar until smooth. Blend in milk, and then mix in the eggs one at a time, mixing just enough to incorporate. Mix in sour cream, vanilla and flour until smooth. Pour filling into prepared crust.
4.Bake in preheated oven for 1 hour. Turn the oven off, and let cake cool in oven with the door closed for 5 to 6 hours; this prevents cracking. Chill in refrigerator until serving.

Serves: 8-16 (pending sizes of slices and how much you wanna hog the pie)

A few extra tips:

• Use a medium disposable roasting pan to fill with water and place springform pan inside.
• To further protect the pan, wrap a plastic (clear) roasting bag around the springform pan before placing in water.
• Leaving the cheesecake in the oven for hours afterwards is key.  It really works!

I served this cheesecake with a strawberry preserve smothered over the top.  True to what my BFF said, it is seriously one of THE BEST cheesecakes I've ever eaten. 

Funny story:
The strawberry preserve that I used was actually something I brought back from a business trip to Poland. It's all I had at the moment to make it pretty. What makes it unique is that it's preserve "with Vodka".  The Polish are known for their Vodka.  Gotta keep warm somehow.  Now, I thought that the preserve was cooked with Vodka, cooking out the alcohol.  But after eating my slice, I realized that it was more like preserves sitting in Vodka.  Woohoo, I felt the burn!  Unfortunately, it only came together in my head what had happened after I had served it to my small group.  Shhh, don't tell them.  One person wondered if it was rum.  Woops!

This is what I call YEEHAW Cheesecake.  LOL!

Future Adventures:  Cheesecake Toppings.  Stay tuned...

Strawberry Bars

I love trying new recipes.  Was asked to bring something fruity to an event this past weekend and I wanted to bake something that would be easy to serve, eat, and feed over 50 people.  But, the question was what should I bake?  I went to one of my favorite "quick and easy" resources; All Recipes.

Strawberry Jam Bars

Ingredients
1/2 cup butter or margarine, softened
3/4 cup sugar
1 egg
1 tablespoon honey
1 1/4 cups all-purpose flour
1/4 teaspoon baking powder
1/8 teaspoon ground allspice
1/8 teaspoon ground nutmeg
2/3 cup strawberry jam
1/2 cup chopped walnuts

Directions
1.In a mixing bowl, cream butter and sugar. Beat in egg and honey. Combine the flour, baking powder, allspice and nutmeg; gradually add to creamed mixture. Divide the dough in half; spread half into a lightly greased 9-in. square baking pan. Spread with jam. Drop remaining dough by teaspoonfuls over jam. Sprinkle with walnuts. Bake at 350 degrees F for 25-30 minutes or until top is golden brown. Cool on a wire rack. Cut into bars.
 
Serves approx. 16
 
Note: I doubled the recipe  due to the quantity of people I needed to serve and then cut the pieces pretty small (2 bite size).  The bottom had a nice "cookie" consistency.  No walnuts on hand so I used pecans instead.  It worked.  Yum!