Wednesday, November 20, 2024

Intense Chocolate Cheesecake

 Chloe's choice of cake for her birthday- cheesecake

Baker By Nature

For the Crust:

  • 1 and 1/2 cups (24 chocolate cookies) like oreos
  • 1/4 cup (57g/2 ounces) unsalted butter, melted

For the Ultimate Chocolate Cheesecake:

  • 2 cups (340g/12 ounces) bittersweet dark chocolate chips (A)
  • 1 and 1/2 pounds (680g/24 ounces) full-fat cream cheese, at room temperature
  • 1 cup (198g/7 ounces) granulated sugar
  • 1/4 cup (53g/1 and 7/8 ounces) light brown sugar, packed
  • 3 Tablespoons unsweetened natural cocoa powder
  • 4 large eggs plus 2 egg yolks, at room temperature
  • 3/4 cup (170g/6 ounces) heavy cream, at room temperature
  • 1 teaspoon vanilla extract

For the Chocolate Ganache:

  • 1 and 1/3 cups (226g/8 ounces) semi-sweet chocolate, finely chopped
  • 1 and 1/4 cups (12 ounces) heavy cream
  • 1/4 cup (57g/2 ounces) unsalted butter, at room temperature, cut into cubes

Instructions
 

For the Crust:

  • Preheat oven to 325°F (163°C). Grease the bottom and sides of a 9-inch springform pan. Wrap the outside of the pan in layers of heavy duty aluminum foil. You’ll be placing this pan in a water bath, so be sure the pan has been wrapped from every angle.
  • In a medium mixing bowl, combine the chocolate wafer crumbs and melted butter. Pat the mixture firmly into the bottom of the prepared pan. Bake the crust for 10 minutes. Set the pan on a wire rack and cool the crust completely. Leave the oven on.

    For the Ultimate Chocolate Cheesecake:

    • Fill a medium pot one-third full with water and bring it to a low simmer over medium heat.
    • Place a heatproof bowl that will fit on top of the pan snugly, but will not touch the simmering water, on top of the pan. Reduce the heat to low and add the chopped chocolate into the bowl over the pot. Heat until the chocolate is completely melted, stirring occasionally with a silicon spatula. Remove the pot from the heat, leaving the bowl of chocolate over the hot water. Set aside until needed.
    • In the bowl of a food processor (or high-powered blender), pulse the cream cheese until completely smooth, scraping down the sides of the bowl as needed, about 2 minutes. Add in both sugars and cocoa powder and beat smooth. Add in the eggs, egg yolks, and heavy cream and mix until just combined, about 20 seconds. Fold in the chocolate. Finally add in the vanilla and pulse for another 20 seconds.
    • Remove the bowl from the food processor and, using a rubber spatula, stir the filling several times to ensure it’s evenly blended.
    • Scrape the filling over the partially baked crust in the prepared pan.
    • (B) Place the springform pan in a roasting pan or large baking pan. Place the roasting pan in the preheated oven and pour enough hot water into the pan to come 1-inch up the sides of the springform pan.
    • Bake the cheesecake in the water bath for 1 hour and 30-40 minutes, or until the center of the cake is set but still slightly jiggly. The cake will set completely as it cools.
    • Remove the cake from the water bath and  place the pan on a wire rack. Carefully loosen the foil, then immediately run the tip of a knife around the sides of the pan, to prevent the top from cracking. Cool completely (in the pan), then transfer cheesecake to the refrigerator to chill for at least 6 hours before removing from the pan and slicing. 

    For the Chocolate Ganache:

    • Add chopped chocolate to a medium bowl; set aside.
    • In a small saucepan over medium-heat, bring the cream to a low simmer. Pour half of the cream on top of the chocolate pieces and set aside for 1 minute. With a whisk, begin to incorporate the melted chocolate into the cream. Slowly add the remaining cream and continue carefully whisking until smooth and glossy.
    • Add in the butter and use a spatula to stir until the butter is completely melted. The mixture will be dark and glossy. Set aside, at room temperature, until needed.
    • Pour ganache over cooled cheesecake. Set aside until ganache is set, about 1 hour.
    • To serve, slice the cheesecake with a thin-bladed sharp knife, wiping the knife clean between each cut.
    • Store, loosely covered, in the refrigerator, for up to 5 days. 
    (A) I used one 10oz bag of dark chocolate chips. I turned on the stove to cook the cookie crumb crust and I put the new bag of chocolate chips right where the oven emits heat so the oven would melt the chocolate chips so I wouldnt need to do a double boiler or melt the chocolate chips in the mirco.
(B) I did wrap the cheesecake springform pan with a crockpot plastic liner so the cheesecake wouldn't get wet by the water bath. it worked out perfect

Saturday, November 16, 2024

Salads and Thanksgiving Recipes

 Cindy Dixon loves to have many salads for Thanksgiving. 
She inspires me. So I want incorporate these salads into Thanksgiving and Christmas.


Cauliflower And Broccoli Salad- Valentina's Corner

1/2 pack bacon, chopped & cooked (8 oz)
3 cups raw cauliflower, small florets
3 cups raw broccoli, small florets
1/2 medium red onion, finely chopped
1 cup mild cheddar, grated
1/4 cup sunflower seeds
1/3 cup craisins (dried cranberries)

Dressing-
1 cup mayonnaise
1/3 cup granulated sugar
1/4 cup white vinegar

Instructions
Cook bacon pieces, set onto a paper towel to cool. 
Cut broccoli and cauliflower into small florets. Finely chop onion
Prepare the homemade salad dressing. Combine the mayo, sugar, and vinegar.
In a bowl add the broccoli, cauliflower, cheese, sunflower seeds, cranberries, bacon and red onion. Add dressing. Combine well and enjoy!


Cabbage Salad
A bag of cabbage salad (or shred cabbage, carrots, kale)
1 Bag of dry Ramen Crushed up (uncooked)
Slivered almonds

Dressing-
2 T vinegar
1/4c oil
2 T sugar
1 packet of Ramen Seasoning (oriental)

Wednesday, October 30, 2024

Carly Oatmeal

 8 c water
3 c oats
3/4t salt
1/4c flax
1/4c shia seed
Toppings-
pecans walnuts, peanut butter, brown sugar or honey, milk/cream, shredded coconut


Put everything in a pot to boil. Turn heat down to simmer and Cook for 15 min

Top with your choice of toppings.



I made it the day before and put it in a container and reheat individual portions with desired toppings.

Thursday, October 17, 2024

Brushetta or Caprese Salad

 Gabe made this snack in Newport, CA and it was so amazingly delicious, He called it Caprese Salad


Ingredients-

  • 10 ripe tomatoes
  • 10 garlic cloves, minced
  • 1-2 t basil
  • mozzarella
  • balsamic vinegar, drizzle over top
  • sliced 1/2 an onion
  • oil
  • salt and pepper
  • I bought previously sliced day old baguettes 


Instructions-

*set oven at 450 degrees before you start preparing the ingredients. Prepare a sheet pan with foil and spray nonstick on it.

*I quartered the tomatoes and added them to a bowl. add garlic,  basil, oil. salt and pepper- mix it all in a bowl.

*Gabe said cook tomatoes, oil, garlic till the tomatoes pop (35min) or till slightly browned (could be 45min). Then add basil, mozzarella and balsamic- till cheese is melted.

*Cook the baguettes on a oiled foiled sheet pan, Put oil on each toast, Bake at 400 for 4-5 min


10/17/24 I added everything to the sheet pan to cook. I shouldve left out the basil, mozzarella and balsamic. I'll try that next time. After 20 min i increased the temperature to 500

Saturday, October 12, 2024

Romaine with Fruit and Maple Dressing

 Romaine With Fruit and Maple Dressing (zupa's copycat)

Romaine lettuce, washed and chopped

Blueberries

Granny Smith apple- chopped 

Feta Cheese crumbled

Cinnamon almonds


Maple Dressing-

-1/4t dry mustard

-2T White vinegar

-1/4c pure maple syrup

-1T lemon juice

-1/2t salt

-pepper

-1/2c oil

You can add a squeeze or two of fake maple syrup if you want stronger flavor)

-Omit the apple and use a variety of berries, strawberries, blueberries, blackberries, raspberries/

-Use bleu cheese or gorgonzola crumbles instead of feta


Easy Cinnamon Almonds-

1 c sugar

2 t cinnamon

1and 1/2t vanilla

1/4c water 

Combine sugar and cinnamon. Mix almonds in skillet with cinnamon mixture.

Add vanilla to the water and add to pan.

Saturday, October 5, 2024

Partially Dairy Free Lily Fruit dip

 I can of cream of coconut (just the fatty thick part, leave out the liquid part)

Plain yogurt

lemon juice

honey or maple syrup



Websites for more ideas- Dairy Free Menu