Ok I admit it, I lied. It is #NationalHamburgerDay and it’s been years now so I’m reposting this one. I’m also making them for the holiday. I know everyone is probably tired of these, but in honor of their being chosen in the Top 5 by the LA Times Battle …
I love the things that can be done with fondant, but although nobody seems to acknowledge it, the stuff doesn’t really taste very good. Years ago I saw the recipe for white chocolate (which I adore) plastic but had forgotten about it until I saw it again recently and thought …
No news here, I still love pizza and having recently spent some time with my brother and sister-in-law who have a real outside wood fired pizza oven I just had to do one more pizza post (not the last I’m sure). Getting the oven ready is quite a process involving several hours of loving attention, special wood and lots and lots of smoke, but the result was worth it – especially since I wasn’t the one providing the loving attention!
I like thin crust, thick crust and everything in between and have found this recipe to be even better than my original favorite (recipe here). The main difference is the high gluten flour that I don’t always have on hand so I still use the other recipe as an alternate. This dough is simple to make, easy to shape and can be rolled very thin almost like a cracker (popular with the designated taste tester – Husband).
Printable Recipe Pizza Dough
- 3 3/4 cups Hi-Gluten Four
- 1 teaspoon yeast
- 1 1/4 teaspoons salt
- 2 tablespoons olive oil
- 1 1/2 cups lukewarm water, enough to make a smooth, soft dough
- 2 Tablespoons Italian Seasoning (optional)
It’s that time of year again! I can’t seem to get away from the cake pops. I’ll spare you from the entire process since I have done them several times before (Brownie Cake Pops on Glo Sticks, Easter Egg Cake Balls, and Chocolate Cake Balls). These are different in only …
Easter Egg Cake Balls This is one of my older, but favorites so I’m reposting one of my favorites for Easter. These were a big hit and I’m sure I’ll be making them again this year! Although I don’t quite get it as I guess I’m just not that much …
Easter Egg Cake Balls Since I’ve been quite busy lately, I’m taking advantage of timing and reposting one of my favorites for Easter. These were a big hit and I’m sure I’ll be making them again this year! Although I don’t quite get it as I guess I’m just not …
The birthdays just keep coming. This time my friend’s son who is fond of chocolate cake pops. I tried sending over white chocolate/strawberry cake ones once and they just didn’t make the grade (a polite thanks but next time could you make all chocolate) so we’re back to chocolate. I …
I admit I’ve neglected my blog. Between lots of visitors over the holidays and my realization that all that baking was having a really bad effect on the family’s collective waistlines I decided to take a little break. I have had a recent fascination with making bread, especially sourdough which …
This is a simple way to use those wonderful fresh fruits. I had some excellent white peaches, soft and really juicy, and great raspberries recently so for a dinner with friends I made this wonderful tart. I did manage to destroy it on the trip over and ended up with …
Since yesterday was National Cheesecake Day, and cheesecake is a big family favorite around here, another cheesecake it was. I had a big container of really nice dark cherries and of course, chocolate goes with anything so I had to throw some of that in. I used my favorite cheesecake recipe modified a little and cut down some since my healthy eating plan for the year has already suffered from a significant lack of participation. The original recipe from The Joy of Cheesecake (my very favorite cookbook) says it makes a 10″ cake, but I always have enough left to make that and another small one so I cut the recipe down and it is just right for an 8″ springform.
Printable Recipe Fresh Dark Chocolate Cherry Cheesecake with Chocolate Chips
I made a very simple crust using crushed white chocolate peanut butter cookies (son’s favorite so I had some around). You can use graham crackers or any other crust you like. If I’d had them, I’d probably have used crushed Oreo’s. I very rarely make an “official crust” with the butter etc. patted in nicely but instead usually just crush up some cookies, cracker’s or nuts and sprinkle on the bottom of the (vegetable sprayed) pan in a light layer.
Ingredients (all should be at room temperature):
1 1/4 pounds cream cheese
1 1/4 cup sugar
1 1/2 Tablespoons all-purpose flour
1 egg yolk
3 large eggs
1/4 cup heavy cream
1 cup chocolate chips
Pre-heat the oven to 475 degrees.
In a large bowl (or the mixer bowl) beat the cream cheese until light and fluffy, add the sugar and flour and mix until smooth.
Mix in the yolk and eggs one at a time until mixed thoroughly.
Stir in the cream and mix slightly, just until incorporated.
Place the chocolate chips on top of the crust and pour the cheesecake mixture over them. Bake at 475 for 12 minutes, then lower the temperature in the oven to 200 degrees and bake for about 45 minutes or until the top is set but still jiggles slightly in the middle. Start checking at 30 minutes.
4 cups of fresh pitted cherries sliced in half
1 tablespoon corn starch
1 teaspoon lemon juice
2 tablespoons water
In a small bowl mix together the corn starch, lemon juice and water until smooth. Place cherries in a saucepan over medium heat, add the liquid and bring to a boil. Cook for 3-5 minutes until the sauce thickens. Cool while the cheesecake bakes, and when the cheesecake has cooled, the topping can be spooned on the entire cake, or on the individual slices when they are served.