A very rich and dense cheesecake, well worth the cost and time it takes to make.
serves 12-16
1.5 C Oreo Crumbs
1/4 C Butter, melted
***
24 oz Cream Cheese (3 packs)
1/4 C Sour Cream
1/4 C + 2T Kahula, divided
8 oz Good Chocolate, divided
1 C Sugar
1/3 C Cocoa Powder
3 Eggs
1 T Vanilla
1/4 C Evaporated Milk (or heavy cream)
Preheat oven to 350. Grease an 8" spring form pan.
Combine cookie crumbs and butter. Press into bottom of pan and bake for 10 min.
Preheat oven to 400.
Melt 6 ounces of the chocolate. Add the sour cream and 1/4 C Kahlua, stir until well blended.
In a mixer, beat cream cheese and sugar until smooth. Add cocoa, beating until blended. Add eggs, one at a time, mixing until just combined. Stir in vanilla and chocolate mixture. Pour over prepared crust and bake at 400 for 10 min. Reduce heat to 275 and continue baking for 45 min. Cool in oven with the door propped open.
Melt remaining 2 oz of chocolate. Stir in the evaporated milk (or cream) and remaining 2 T kahlua. Blend well. Spread on top of cake. Refrigerate for 6 hours.
Notes: I made it with the reduced fat cream cheese, light sour cream and Splenda... and sugar free oreos and it worked fantastically, so you can totally make it light and you'd never guess it wasn't awful for you.
Friday, January 25, 2008
Monday, January 14, 2008
Summertime Blueberry Tart
Prep: 15 min.
Bake: 75 min.
Chill: 120 min.
Cool: 45 min.
Crust Ingredients:
3/4 c butter
2 T. sugar
1 1/2 c flour
1 egg yolk
1/8 tsp salt
Filling Ingredients:
1/2 c sugar
1 c sour cream (regular, light or no-fat)
1/2 c butter, melted
3 egg yolks
2 T flour
1 T buttermilk or milk
1 T lemon juice
1 tsp vanilla
1 pint (2 cups) fresh blueberries, reserve 1 Tablespoon
Misc. Ingredients:
Whipped cream, if desired
Instructions:
In large mixer bowl combine 3/4 c butter and 2 T sugar. Beat at medium speed, scraping bowl often, until well mixed (1-2 min.). Add 1 1/2 C flour, 1 egg yolk and salt. Continue beating just until mixture begins to form a ball (1-2 min.). Form dough into a ball; flatten slightly. Wrap in plastic food wrap. Refrigerate at least 2 hours. (I only refrigerate for 1 hour or the dough gets too hard to handle.)
Heat oven to 350 degrees. On a lightly floured surface roll dough out into an 11 inch circle (Instead of rolling dough, I pat into a pie pan). Place in a 9 inch pie pan. (Prick well. Use pie weights if you have them -- crust wants to puff and shrink in the worst way.) Bake for 20-23 min or until crust is very lightly browned. Cool completely (1 hour).
Meanwhile, in a 5-cup blender container combine all filling ingredients except blueberries. Cover; blend at high speed until smooth (1 min.). Place blueberries on bottom of pre-baked crust. Pour filling over blueberries. Cover edge of crust with foil to prevent over-browning. Bake for 55-65 min. or until filling is set. Cool completely. Cover; refrigerate until ready to serve. Garnish with whipped cream and reserved blueberries.
12 delicious servings.
Bake: 75 min.
Chill: 120 min.
Cool: 45 min.
Crust Ingredients:
3/4 c butter
2 T. sugar
1 1/2 c flour
1 egg yolk
1/8 tsp salt
Filling Ingredients:
1/2 c sugar
1 c sour cream (regular, light or no-fat)
1/2 c butter, melted
3 egg yolks
2 T flour
1 T buttermilk or milk
1 T lemon juice
1 tsp vanilla
1 pint (2 cups) fresh blueberries, reserve 1 Tablespoon
Misc. Ingredients:
Whipped cream, if desired
Instructions:
In large mixer bowl combine 3/4 c butter and 2 T sugar. Beat at medium speed, scraping bowl often, until well mixed (1-2 min.). Add 1 1/2 C flour, 1 egg yolk and salt. Continue beating just until mixture begins to form a ball (1-2 min.). Form dough into a ball; flatten slightly. Wrap in plastic food wrap. Refrigerate at least 2 hours. (I only refrigerate for 1 hour or the dough gets too hard to handle.)
Heat oven to 350 degrees. On a lightly floured surface roll dough out into an 11 inch circle (Instead of rolling dough, I pat into a pie pan). Place in a 9 inch pie pan. (Prick well. Use pie weights if you have them -- crust wants to puff and shrink in the worst way.) Bake for 20-23 min or until crust is very lightly browned. Cool completely (1 hour).
Meanwhile, in a 5-cup blender container combine all filling ingredients except blueberries. Cover; blend at high speed until smooth (1 min.). Place blueberries on bottom of pre-baked crust. Pour filling over blueberries. Cover edge of crust with foil to prevent over-browning. Bake for 55-65 min. or until filling is set. Cool completely. Cover; refrigerate until ready to serve. Garnish with whipped cream and reserved blueberries.
12 delicious servings.
Thursday, January 10, 2008
Chocolate Situation
Okay, here we have it...
Shopping list:
18 ounces dark chocolate
5 eggs
1/2 cup Just Whites (or 4 past. eggs)
1/2 cup butter
1/2 cup heavy cream
2/3 cup sour cream
7 tablespoons espresso
note: this is just a list of the things you may not have on hand, it is not a complete ingredient list
Base Layer (make 2 days ahead)
1/4 cup water
1/8 teaspoon salt
1/4 cup and 2 tablespoons white sugar (I used concentrated apple juice, further reduced by half)
9 ounces dark chocolate
1/2 cup unsalted butter
3 eggs
Preheat oven to 300F. Line the bottom of an 8" spring form pan with wax paper and spray with cooking spray. Cover the bottom and sides of the pan with 3 layers of foil to prepare it for a waterbath.
In a small saucepan over medium heat combine the water, salt and sugar. Stir until completely dissolved and set aside.
Melt the chocolate and pour into the bowl of an electric mixer.
Cut the butter into pieces and beat the butter into the chocolate, 1 piece at a time. Beat in the hot sugar-water. Slowly beat in the eggs, one at a time.
Pour the batter into the prepared pan. Have a pan larger than the cake pan ready, put the cake pan in the larger pan and fill the pan with boiling water halfway up the sides of the cake pan.
Bake cake in the water bath at 300 for 45 minutes. The center will still look wet. Chill cake overnight in the pan.
Cheesecake Layer (make day before):
2 (8 ounce) packages cream cheese, softened (I used reduced fat)
2/3 cup white sugar (I used apple juice concentrate that was further reduced by half)
2 eggs
5 ounces chocolate
1 tablespoon heavy cream
2/3 cup sour cream (I used light)
1/8 teaspoon salt
7 tablespoons espresso
2 teaspoons vanilla extract
Preheat oven to 350. Prepare an 8" spring form pan by lining the bottom with wax paper and spraying with cooking spray.
In a medium sized bowl beat the softened cream cheese until smooth. Gradually add sugar mixing until well blended. Add eggs, one at a time. Beat at low speed until very smooth.
Melt the chocolate in a pan or bowl set over boiling water, stir until smooth.
Add chocolate mixture to cream cheese mixture and blend well. Stir in cream, sour cream, salt, espresso, and vanilla; beat until smooth. Pour mixture into prepared pan.
Bake for 45 minutes. Center will be soft but will firm up when chilled. Do not over-bake. Leave cake in oven with the heat turned off and the door ajar for 45 minutes. Remove cake from oven and chill for 12 hours.
After the first two layers are chilled:Put the flourless cake layer on the bottom of the spring form pan. Carefully put the cheesecake on top of it. Put the rim of the pan back on. Cover and chill until the day you plan to serve it, at least 4 hours.
The morning or afternoon before you plan to serve the cake, make the final layer:
Top Layer:
4 oz Dark Chocolate
2 T Butter
4 Eggs, seperated (or use 1/2 cup Just Whites and skip the yolks- it'll still work)
1/4 C Heavy Cream
4 T Sugar, seperated (or Splenda)
1t Vanilla
Melt chocolate and butter together until just melted, using a double boiler. Remove from heat. Add egg yolks, mix throughly and set aside.
Beat egg whites and 2T of sugar until stiff. Fold into chocolate mixture. Whip cream, vanilla and remaining sugar until stiff. Fold into chocolate mixture. Spread the mousse on top of the other 2 layers in the spring form pan and cover with plastic wrap. Chill at least 4 hours before serving.
Right before serving:Whip remaining cream with a dash of sugar and a teaspoon of vanilla. Serve alongside the Situation.
Serves 12-16 (depending on how big you slice it)
Shopping list:
18 ounces dark chocolate
5 eggs
1/2 cup Just Whites (or 4 past. eggs)
1/2 cup butter
1/2 cup heavy cream
2/3 cup sour cream
7 tablespoons espresso
note: this is just a list of the things you may not have on hand, it is not a complete ingredient list
Base Layer (make 2 days ahead)
1/4 cup water
1/8 teaspoon salt
1/4 cup and 2 tablespoons white sugar (I used concentrated apple juice, further reduced by half)
9 ounces dark chocolate
1/2 cup unsalted butter
3 eggs
Preheat oven to 300F. Line the bottom of an 8" spring form pan with wax paper and spray with cooking spray. Cover the bottom and sides of the pan with 3 layers of foil to prepare it for a waterbath.
In a small saucepan over medium heat combine the water, salt and sugar. Stir until completely dissolved and set aside.
Melt the chocolate and pour into the bowl of an electric mixer.
Cut the butter into pieces and beat the butter into the chocolate, 1 piece at a time. Beat in the hot sugar-water. Slowly beat in the eggs, one at a time.
Pour the batter into the prepared pan. Have a pan larger than the cake pan ready, put the cake pan in the larger pan and fill the pan with boiling water halfway up the sides of the cake pan.
Bake cake in the water bath at 300 for 45 minutes. The center will still look wet. Chill cake overnight in the pan.
Cheesecake Layer (make day before):
2 (8 ounce) packages cream cheese, softened (I used reduced fat)
2/3 cup white sugar (I used apple juice concentrate that was further reduced by half)
2 eggs
5 ounces chocolate
1 tablespoon heavy cream
2/3 cup sour cream (I used light)
1/8 teaspoon salt
7 tablespoons espresso
2 teaspoons vanilla extract
Preheat oven to 350. Prepare an 8" spring form pan by lining the bottom with wax paper and spraying with cooking spray.
In a medium sized bowl beat the softened cream cheese until smooth. Gradually add sugar mixing until well blended. Add eggs, one at a time. Beat at low speed until very smooth.
Melt the chocolate in a pan or bowl set over boiling water, stir until smooth.
Add chocolate mixture to cream cheese mixture and blend well. Stir in cream, sour cream, salt, espresso, and vanilla; beat until smooth. Pour mixture into prepared pan.
Bake for 45 minutes. Center will be soft but will firm up when chilled. Do not over-bake. Leave cake in oven with the heat turned off and the door ajar for 45 minutes. Remove cake from oven and chill for 12 hours.
After the first two layers are chilled:Put the flourless cake layer on the bottom of the spring form pan. Carefully put the cheesecake on top of it. Put the rim of the pan back on. Cover and chill until the day you plan to serve it, at least 4 hours.
The morning or afternoon before you plan to serve the cake, make the final layer:
Top Layer:
4 oz Dark Chocolate
2 T Butter
4 Eggs, seperated (or use 1/2 cup Just Whites and skip the yolks- it'll still work)
1/4 C Heavy Cream
4 T Sugar, seperated (or Splenda)
1t Vanilla
Melt chocolate and butter together until just melted, using a double boiler. Remove from heat. Add egg yolks, mix throughly and set aside.
Beat egg whites and 2T of sugar until stiff. Fold into chocolate mixture. Whip cream, vanilla and remaining sugar until stiff. Fold into chocolate mixture. Spread the mousse on top of the other 2 layers in the spring form pan and cover with plastic wrap. Chill at least 4 hours before serving.
Right before serving:Whip remaining cream with a dash of sugar and a teaspoon of vanilla. Serve alongside the Situation.
Serves 12-16 (depending on how big you slice it)
Monday, January 07, 2008
Coconut Scones
from King Arthur Flour
makes 16 scones
2 cups whole wheat flour
1 cup AP flour
1/4 cup sugar
1/4 cup brown sugar
2 tsp baking powder
1/2 tsp salt
1/2 cup butter, cold
1 cup unsweetened coconut
1 large egg
1.25 cups (10 oz) coconut milk, well stirred
1/2 tsp coconut extract (or vanilla)
3/4 cup chocolate chunks (optional)
milk, for brushing
1/4 cup sweetened coconut (or unsweetened plus a couple tsp sugar), for sprinkling
Preheat oven to 375 F. Lightly grease a baking sheet, or line with parchment.
Whisk together flours, sugars, baking powder and salt in a large bowl. Cut in butter until the mixture resembles bread crumbs. Stir in coconut.
In a separate bowl, whisk together the egg, coconut milk and extract.
Add wet ingredients to dry and stir gently with a fork until dough is evenly moistened. Stir in chocolate chunks, if using.
Turn dough onto a floured work surface and knead 2-3 times. Divide dough in half and pat each half into a circle about 1/2" thick and 6" across. Divide each circle into 8 wedges.
Transfer scones to the prepared baking sheet. Brush tops with milk and sprinkle with the sweetened coconut (or with the sugar and unsweetened coconut), pressing it in gently. Bake until the scones are puffed and golden brown, 20-25 min. Serve warm.
Variation: drizzle with melted chocolate instead of using the chocolate chunks.
Nutritional information (per scone):
Calories: 288
Fat: 20g
Protein: 4g
Carbohydrate: 19g
sugar: 7g
fiber: 4g
Cholesterol: 30mg
Sodium: 150mg
Potassium: 211 mg
makes 16 scones
2 cups whole wheat flour
1 cup AP flour
1/4 cup sugar
1/4 cup brown sugar
2 tsp baking powder
1/2 tsp salt
1/2 cup butter, cold
1 cup unsweetened coconut
1 large egg
1.25 cups (10 oz) coconut milk, well stirred
1/2 tsp coconut extract (or vanilla)
3/4 cup chocolate chunks (optional)
milk, for brushing
1/4 cup sweetened coconut (or unsweetened plus a couple tsp sugar), for sprinkling
Preheat oven to 375 F. Lightly grease a baking sheet, or line with parchment.
Whisk together flours, sugars, baking powder and salt in a large bowl. Cut in butter until the mixture resembles bread crumbs. Stir in coconut.
In a separate bowl, whisk together the egg, coconut milk and extract.
Add wet ingredients to dry and stir gently with a fork until dough is evenly moistened. Stir in chocolate chunks, if using.
Turn dough onto a floured work surface and knead 2-3 times. Divide dough in half and pat each half into a circle about 1/2" thick and 6" across. Divide each circle into 8 wedges.
Transfer scones to the prepared baking sheet. Brush tops with milk and sprinkle with the sweetened coconut (or with the sugar and unsweetened coconut), pressing it in gently. Bake until the scones are puffed and golden brown, 20-25 min. Serve warm.
Variation: drizzle with melted chocolate instead of using the chocolate chunks.
Nutritional information (per scone):
Calories: 288
Fat: 20g
Protein: 4g
Carbohydrate: 19g
sugar: 7g
fiber: 4g
Cholesterol: 30mg
Sodium: 150mg
Potassium: 211 mg
Monday, December 10, 2007
Grandma Linnea's Spice Cookies
1/2+ c. shortening
3/4 c. sugar
1 egg
1/4 c. (scant) molasses
1 1/2 c. flour
1 1/2 teaspoon baking soda
1/2 teaspoon (scant) salt
3/4 teaspoon cloves
Cream shortening and sugar. Add egg and molasses, mix well. Stir in remaining ingredients. Form into balls the size of small walnuts, then flatten. Bake at 350 degrees for 12 minutes. Cool 1 minute, then roll in powdered sugar.
Makes 7 dozen. 30 calories each.
NOTES: I think we cut the original recipe down because it made way too many cookies -- that's why the measurements are so odd. I put several cookies in a paper bag with powdered sugar and shake them rather than rolling in powdered sugar. For flattening, I dip the bottom of a small glass in granulated sugar (to keep the dough from sticking) and then press down the cookies. The cookies do spread during baking; I think they almost double in size (but you might want to check with Dana -- it's been a long time since I've made them).
3/4 c. sugar
1 egg
1/4 c. (scant) molasses
1 1/2 c. flour
1 1/2 teaspoon baking soda
1/2 teaspoon (scant) salt
3/4 teaspoon cloves
Cream shortening and sugar. Add egg and molasses, mix well. Stir in remaining ingredients. Form into balls the size of small walnuts, then flatten. Bake at 350 degrees for 12 minutes. Cool 1 minute, then roll in powdered sugar.
Makes 7 dozen. 30 calories each.
NOTES: I think we cut the original recipe down because it made way too many cookies -- that's why the measurements are so odd. I put several cookies in a paper bag with powdered sugar and shake them rather than rolling in powdered sugar. For flattening, I dip the bottom of a small glass in granulated sugar (to keep the dough from sticking) and then press down the cookies. The cookies do spread during baking; I think they almost double in size (but you might want to check with Dana -- it's been a long time since I've made them).
Peanut Butter Cookies
1 c. shortening
1 c. peanut butter
1 c. sugar
1 c. brown sugar
2 eggs
2 1/2 c. flour
1 teaspoon baking powder
1 1/2 teaspoon baking soda
1/2 teaspoon salt
Cream shortening, peanut butter, sugars and eggs. Blend all dry ingredients and stir into creamed mixture. Roll dough into 1 1/4 inch balls, place on lightly greased cookie sheet and flatten with a fork, criss-cross style. Bake at 375 degrees for 10-12 minutes.
Makes 6 dozen.
1 c. peanut butter
1 c. sugar
1 c. brown sugar
2 eggs
2 1/2 c. flour
1 teaspoon baking powder
1 1/2 teaspoon baking soda
1/2 teaspoon salt
Cream shortening, peanut butter, sugars and eggs. Blend all dry ingredients and stir into creamed mixture. Roll dough into 1 1/4 inch balls, place on lightly greased cookie sheet and flatten with a fork, criss-cross style. Bake at 375 degrees for 10-12 minutes.
Makes 6 dozen.
Bachelor's-Prize Chicken
4 Bone-in chicken breast halves (approx. 10 oz each)
1 c. nonfat plain yogurt
4 tablespoons creamy peanut butter
1/4 teaspoon ground red pepper
Preheat oven to 375 degrees. Line baking pan with heavy foil.
Remove skin from chicken.
In a small bowl, blend yogurt, peanut butter and pepper until smooth. Dip the chicken in the mixture to coat eavenly and arrange pieces, rib side down, in a single layer on prepared pan.
Bake on top shelf of the oven for 35-45 minutes, or until the chicken is richly browned and the juices are clear when the breast is pierced with a fork. Serves 4. Serve hot or cold.
Per serving: 350 calories; 12.8 grams total fat; 2.9 grams saturated fat; 116 mg. cholesterol; 220 mg. sodium; 49.4 grams protein; 8.4 grams carbohydrates; 1 gram dietary fiber.
NOTE: I just use boneless skinless chicken breasts, about 5 ounces each. Works fine. Yum!
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