March 22nd, 2013
I found this recipe on facebook via this girl and I immediately knew I was going to make these.
As if I needed an excuse to make cheesecake!
Cheesecake. The one lactose-ridden enemy of my digestive system.
The one I can never resist.
The hardest part of this recipe was the WAITING.
- 12 Golden Oreo cookies, crushed into fine crumbs (some larger chunks are ok too – it just won’t press as well into the bottom of the cups).
- 3 Tablespoons unsalted butter, melted and cooled slightly
- 1/2 cup sugar
- 1.5 cup diced strawberries
- 8 oz 1/3 less fat cream cheese, room temperature
- 8 oz tub of frozen whipped topping, thawed
- 1/2 teaspoon vanilla extract
- In a small bowl, mix Oreo crumbs and melted butter until crumbs are well moistened. Divide crumb mixture evenly among 6 serving cups and press into the bottom to form a crust layer.
- In a small glass bowl, combine strawberries and sugar, coating the strawberries well. Allow mixture to sit for 10 minutes. After 10 minutes, mash strawberries with a fork.
- In the bowl of a stand mixer, add softened cream cheese and beat on medium until smooth and fluffy. With the mixer on low, carefully add the strawberry mixture and vanilla extract. Slowly increase speed of mixer to medium and beat until the strawberries are well incorporated.
- Using a spatula, gently fold whipped topping into cream cheese mixture by hand.
- Evenly spoon or pipe mixture into prepared serving cups. Refrigerate cheesecakes for at least 2 hours or overnight.
- If desired, serve with additional whipped topping and small chocolate covered strawberries.
I might have eaten 2 of them. Possibly 3.
But I did share with hubs and our son’s babysitter.
Because sharing is caring.
And because when you make something this good, how can you not share?
August 13th, 2012
I love cherries – dried or fresh, the tartness with the sweetness makes them a perfect fruit in my opinion.
I discovered dried cherries a few years ago, though I had only every really enjoyed them in my homemade trail mix or just by the handful when traveling. This scone recipe is super simple, it takes about 30 minutes – which is exactly the kind of baking I love: instant gratification baking!
dried cherry almond scones
Total Time: 30 minutes
Yield: 12 scones
- 2 c. flour
- 1/3 + 3 Tbsp sugar
- 2 tsp baking powder
- 1/4 tsp salt
- 1/3 c. chilled butter, cut into pieces
- 1 egg
- 2/3 c. + 3 Tbsp whipping cream
- 1 tsp vanilla extract
- 1 tsp almond extract
- 1 c. dried cherries
- egg wash 1 egg + 1 tsp water, beaten
- raw sugar for sprinking
- sliced almonds for decorating
- Preheat oven to 325F.
- In a food processor, combine flour, sugar, baking powder and salt. Add in butter pieces and pulse until well incorporated. Pour into medium bowl.
- In a small bowl combine 1 egg, whipping cream, vanilla extract, and almond extract. Pour wet ingredients into dry ingredients and mix just until moistened. Add cherries; mixture should be sticky.
- Turn onto floured surface and knead 4 to 5 times with floured hands, make sure all cherries are well incorporated. Pat out into TWO 1/2" thick circle shapes and use a knife to make 3 diagonal cuts (like cutting a pizza pie) to get 6 triangles out of each circle (this will yield 12 scones total). Brush triangle tops with egg wash, sprinkle with raw sugar and top with sliced almonds.
- Place on a greased baking sheet and bake for 15-18 minutes, until bottom edges appear golden.
- Remove and allow to cool 5 minutes before transfering to a cooling rack.
I found this recipe on Food Network’s site, it originally came from Blacksmith Inn in Wisconsin. I added a little extra whipping cream than the original recipe called for and I used a food processor to bring the dry ingredients together rather than how the original recipe directs. I also think these would be tasty made with orange zest and cranberries, or even lemon zest and blueberries – there is lots of room for creativity!
The scones turned out great – not overly sweet and the cherries offer just the perfect compliment of tart fruitness that you can enjoy these any time of day…and trust me, I’ve had them at all hours of the day since I made them!
January 13th, 2012
I’ve been having bakers withdrawl since hubs has been fasting from sweets… who else am I going to pawn all my goodies off to if not the hubs? Usually he has his fair share and takes the leftovers to work, but he has been gone so the oven has been cold and my pans and mixing bowls have been quite sedentary. Until last night.
Often I peruse food websites late at night because I’m a glutton for punishment. I love drooling over beautiful pics of food at midnight, wishing the cheese stick or cookie I am nibbling on would taste half as good. Sometimes I jump up and turn on the oven and othertimes I just continue to dream. While perusing this week I came across this recipe on Williams Sonoma for blackberry muffins and I just knew I had to try it! For one, it’s not an overtly sweet recipe and for 2, we have (had) frozen blackberries in the freezer!
sugar pecan crumble topping
- 1/3 cup sugar
- 3 Tbsp all purpose flour
- zest of 1/2 lemon
- 2 Tbsp unsalted butter, melted
- 1/3 cup pecans, finely chopped
- in a small bowl, stir together the sugar, flour and lemon zest. Stir in the melted butter until the mixture is crumbly. Add the pecans and stir to combine. Set aside.
Yield: 12 muffins
- 2 cups all purpose flour
- 3/4 cup sugar
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp ground cinnamon
- zest from 1/2 lemon
- 1/4 tsp salt
- 1 egg, beaten
- 5 Tbsp unsalted butter, melted
- 1 cup buttermilk
- 2 cups fresh blackberries (or 2-1/2 cups frozen unsweetened blackberries)
- Preheat an oven to 375°F. Grease 12 standard muffin cups with butter or butter-flavored nonstick cooking spray.
- in a bowl, stir together the flour, sugar, baking powder, baking soda, cinnamon, lemon zest and salt. Make a well in the center and add the egg, melted butter and buttermilk. Stir just until evenly moistened. The batter will be slightly lumpy. Sprinkle with the blackberries and gently fold in with a large rubber spatula just until evenly distributed, no more than a few strokes. Take care not to break up the fruit. Do not overmix.
- Spoon the batter into the prepared muffin cups, filling each to a bit above the rim of the cup. Top each muffin with the topping, dividing it evenly (the sugar will melt and produce a glaze effect).
- Bake until the muffins are golden, dry and springy to the touch, and a toothpick inserted into the center comes out clean, 25 to 30 minutes. Transfer the pan to a wire rack and let cool for 10 minutes. Unmold the muffins. Serve warm or at room temperature, with butter.
I should probably take a cue that baking at night (and on a time limit – I was having a Skype date with the bestie) is probably not a practice I should take up regularly.
Apparently I have a hard time reading directions while under duress (I might be stretching it to say that being a few minutes late to my Skype date qualifies as conditions of duress…). The directions specifically state to add the sugary pecan topping to the muffins before baking them, not after.
No wonder I couldn’t get the topping to “melt” and form a glaze.
I was also annoyed at the mess it was making when the sugar failed to adhere to the muffin tops, so much so that I nuked it a few times in an effort to make it more syrupy…
I guess the bright side is that since most of it fell off, they were a tad healthier without the extra sugar!
I gave two to our maintenance man, two to our mail man, I ate two, and I sent the rest with hubs to work this morning. And it’s a good thing because another day in this house and I would have finished them off!
November 22nd, 2011
Mmmm, nothing says comfort food like bread, and nothing says holiday time like cranberries! This quick bread is so delicious I ate an entire loaf by myself.
When you see how easy it is to make, I’m sure you’ll have 2 loafs baking in your oven at any given time over the next two months.
Or at the very least you won’t be surprised when I give you a loaf for Thanksgiving or Christmas.
Cranberry Walnut Bread with Citrus Glaze
- 2 cups all-purpose flour
- 1 cup sugar
- 1-1/2 tsp baking powder
- 1 tsp salt
- 1/2 tsp baking soda
- 1 stick unsalted butter, cold & cut into chunks
- 1 tsp freshly grated orange zest
- 3/4 cup orange juice
- 1 large egg
- 1 cup cranberries, coarsely chopped
- 1/3 cup walnuts, coarsely chopped
- 1 tsp lemon zest
- 4 lemons juiced
- 1 - 2 cups confectioner's sugar
- The Bread
- Preheat oven to 350F.
- In a food processor blend the flour, sugar, baking powder, salt, baking soda, and the butter until the mixture resembles meal. Transfer the mixture into a large bowl.
- In a small bowl, whisk together the orange zest, juice, and the egg. Add this mixture to the flour mixture and stir the batter until just combined.
- Fold in the cranberries and the walnuts and transfer the batter to a greased 9x5 loaf pan (or 4 smaller loaf pans).
- Bake for 75 minutes, checking after 50 minutes. Remove when toothpick comes out clean.
- Let the bread cool in the pan for 10 minutes then invert it onto a cooling rack and turn it right side up.
- The Glaze
- In a small bowl combine the zest and juice. Whisk in confectioner's sugar 1/2 cup at a time until the right consistency and taste. Once smooth, pour over warm loaf and serve.
Tip: grease the pans very well, as you can see from the loaf above, some of the edge wanted to stay behind in the pan…which is fine by me because it gave me a peek inside the bread at the vibrant cranberries! The glaze could also be made with orange zest and orange juice, but I like the tartness of the lemon and it adds a third dimension of flavor. I am making a few loafs tomorrow to take to Thanksgiving at our friends’ house, I can’t wait to share this yummy goodness!
What is your favorite holiday treat?