Wednesday, November 22, 2023

Chloe's Cheescake

 Sugar Spun Run

I made and cooked this  recipe on a sunday and had it sit in the fridge till chloe's bday on a Wednesday.

Graham Cracker Crust¹

  • 1 ½ cups graham cracker crumbs (170g)
  • 2 Tablespoons sugar
  • 1 Tablespoon brown sugar (can substitute white)
  • 7 Tablespoons butter melted

Cheesecake

  • 32 oz cream cheese² (4pkgs) softened to room temperature (910g)
  • 1 cup sugar (200g)
  •  cups sour cream (160g)
  • 1 ½ teaspoons vanilla extract
  •  teaspoon salt
  • 4 large eggs room temperature, lightly beaten

Recommended Equipment

  • Amy's thoughts........... (I did end up putting the Springform pan in an oven proof crockpot bag and then i put the springform pan
  • in a 9x13 pan full of water. Looks like is wasn't necessary, but my friend Dayna strongly recommeded it.  The cheesecake took forever to cook. It said cook 75 min, but I'm sure I cooked it for at least 1 and 1/2 hours, possibly close to 2 hours. It kept being so jiggily. Finally I looked up another opinion and one chef said with a thermometer check the internal temperature it should be 150 degrees. B/c I cooked it so long the whole top was golden brown, Id rather have golden brown color than food poisioning. It turned out suprisingly super duper delicious. I definitely will use this recipe again.)
  • Next time I want to get 10 or so strips of aluminum foil and  place them in the springform pan first  (to help the whole cheesecake come out easily when its all done and cooked)
  • I Used a 8'' springform pan b/c thats all i had available to use and i filled the cheesecake to the brim top and I poured the leftover batter into a glass measuring cup and let it cook and we ate that too.)
  • Instructions

  • Preheat oven to 325F (160C).
  • Prepare Graham Cracker crust first by combining graham cracker crumbs, sugar, and brown sugar, and stirring well. Add melted butter and use a fork to combine ingredients well.
  • Pour crumbs into a 9” Springform pan and press firmly into the bottom and up the sides of your pan. Set aside.

Cheesecake

  • In the bowl of a stand mixer or in a large bowl (using a hand mixer) add cream cheese and stir until smooth and creamy (don’t over-beat or you’ll incorporate too much air).
  • Add sugar and stir again until creamy.
  • Add sour cream, vanilla extract, and salt, and stir until well-combined. If using a stand mixer, make sure you pause periodically to scrape the sides and bottom of the bowl with a spatula so that all ingredients are evenly incorporated.
  • With mixer on low speed, gradually add lightly beaten eggs, one at a time, stirring just until each egg is just incorporated. Once all eggs have been added, use a spatula to scrape the sides and bottom of the bowl again and make sure all ingredients are well combined.
  • Pour cheesecake batter into prepared springform pan. To insure against leaks, place pan on a cookie sheet that’s been lined with foil.
  • Transfer to the center rack of your oven and bake on 325F (160C) for about 75 minutes. Edges will likely have slightly puffed and may have just begun to turn a light golden brown and the center should spring back to the touch but will still be Jello-jiggly. Don't over-bake or the texture will suffer, which means we all suffer.
  • Remove from oven and allow to cool on top of the oven³ for 10 minutes. Once 10 minutes has passed, use a knife to gently loosen the crust from the inside of the springform pan (this will help prevent cracks as your cheesecake cools and shrinks). Do not remove the ring of the springform pan.
  • Allow cheesecake to cool another 1-2 hours or until near room temperature before transferring to refrigerator and allowing to cool overnight or at least 6 hours. I remove the ring of the springform pan just before serving then return it to the pan to store. Enjoy!

Tuesday, November 14, 2023

Free or cheap Adult activities and Date Nights

 SUMMER SEASON- 

Summer Big Band swing Dancing at the Gallivan center in SLC


-ALL YEAR LONG-

1. the Weber county Library has craft/art classes- 
2nd and 4th tuesdays Weber county library or look here

2. Occasionally perry egyptian theatre Ogden

3. The Monarch on FB Ogden
   A. they have rotating traveling art exhibits, where artists bring their creations to show off. 
   B. Also they have a ton (20ish) creative small studios where artists come to create and sell their goods (paintings, pottery
   C. One time there was a thrift market
   D. Theres a Workshop for creating your own wineglass and creating resin jewelry
   E. Locals Rock the Monarch- The also have a Van Music Series- where they bring a 1980's old school van inside the bldg and have random bands play in and around the van (definitely recommend going to)

4. Karaoke- Free Thursday nights at Funk and Dive Bar,

5. Kaysville Theatre-  Movies Mondays $1, Matinees $4, Tues - Sat  $5
 M-Th @ 630, Saturdays 1 & 330pm
doors open at 6, show starts @ 630, matinee doors open at 12:30, show starts at 1

6. The Lighthouse Bar- Ogden, there is open mic nights and karaoke (mon & thurs)  too
MONDAY @ 7 PM
"Strangers" live podcast by Paddy Teglia featuring Special Guests that have helped make Ogden, UT what it is today.
WEDNESDAY @ 7PM
Vinyl Night hosted by Paddy Teglia. Spinning all of Your favorite records. That's right, Your Records! 
FRIDAY Live Music Starts @ 9 PM, $5 cover charge
SATURDAY Live Music Starts @ 9 PM, $5 cover charge

7. Kamikazes - Ogden, House Of Rock- Live music and open mic nights

8Gandy Dancer Mercantile on Facebook-  Ogden, 801-605-3384
Live Music Series! Free, family friendly concerts every Thursday, Friday, & Saturday 6-8 p.m.

9. Neptune Skating Ogden
Mon 3-6pm $5 and 6-10 $20 per family,
Tues 6-8pm, and 8-10pm $1
Wed 3-6pm $5 and 6-9pm $5
Thurs closed
Fri 1-6pm $10 and 6pm-12am $10
Sat- 11am-6pm $10 and 6pm-12am $10, ladies 18 and older free after 9pm

10. Green Haus Art Co

11. Hot springs 
     A. Meadow Hot springs 2.5 hours  south of SLC
     B. Red Hill Hot Springs, 3 hours south of SLC, by Richefield
     C.Bear River Hot springs-  and also this website (aka Riverdale Resort) 
2 hours north of SLC, preston, ID, prices begin at $10 per person
     D. Maple Grove Hot Springs- $18 per adult, 2 hours 20 min north of SLC
     E, Downata Hot Springs $12 per person, 1 hour 54 min north of SLC
     F. Crystal Cove Hot Springs- $18 per person or wed night family night (6 ppl) $36-$42

12. Comedy Sports- Provo $10 per person, 7:30 or 9:30 show
13. Dry Bar Comedy Provo, $25 per person
14. Improv Broadway, Provo $10, every fri and sat 7:30
15. BYU Divine Comedy Campus Show, Provo, $5

16. Keys On Main- Dueling pianos bar In SLC, fri or sat 7-830pm or 9pm-12am

Sunday, November 5, 2023

Sundried Tomato Chicken

 

Marry Me Chicken

3 large chicken breasts boneless and skinless, sliced lengthwise into thin cutlets
½ teaspoon salt
¼ teaspoon ground black pepper
6 tablespoons (50 grams) all-purpose flour
2 tablespoons (30 ml) olive oil
2 tablespoons (28 grams) unsalted butter
3 cloves garlic minced
1 chopped onion
1 cup (240 ml) chicken stock
1 cup (240 ml) heavy cream (double cream in the UK)
½ cup (43 grams) parmesan cheese grated
¼ teaspoon oregano
 cup sundried tomatoes chopped
1 tablespoon fresh basil leaves

Instructions

Season chicken with salt and pepper, then dredge in flour and shake off any excess.
In a large skillet, heat olive oil and melt the butter on medium heat. Swirl pan to coat with oil and butter evenly.
Brown the chicken (do not overcrowd and work in batches if needed) for 4-5 minutes on each side or until golden brown and cooked through. Transfer onto a plate, cover, and set aside.
Saute the garlic for a minute or until it's fragrant. Add the chicken stock, and deglaze the pan scraping any bits stuck to the bottom of the pan with a wooden spoon.
Adjust the heat to medium-low, and add the heavy cream and the parmesan cheese to the skillet. Allow the sauce to simmer for a couple of minutes, then season with chili flakes, thyme, and oregano.
Season with salt and pepper to your taste, add the sundried tomatoes then put the chicken back in the sauce and let the sauce simmer and thicken for a few more minutes.
Garnish with chopped fresh basil leaves and serve warm over pasta or rice.