Out of a lot of desserts I've had (and made) cheesecake is my favorite. Pretty much any kind of cheesecake. My favorite, though, is Martha Stewart's New York Style Cheesecake. It is not comparable to any other dessert. So, when I found this recipe I was very excited. My brother and I were trying to find a nice dessert to make for our mom for Mother's Day. We searched through all of our cookbooks for something perfect when I decided to pull out my Martha Stewart's Baking Handbook. ( Which is a really awesome book.)
We were looking through that when BAM... we saw them. They looked so delicious. All we simply had to do was look at each other to know what both of us were thinking. We put on some music and we became maestros of the kitchen. When ever we could we threw in a few dance moves here and there, but we had a mission to accomplish. We both decided that this recipe was cream puffs meet cheesecake. Two very yummy desserts coming together to complete one delicious masterpiece. One of my favorite things about the dough for this recipe is how much it tasted like short bread. I love short bread, and whats better than short bread and cheesecake together...? There was nothing really hard about this recipe. It was pretty easy.
All I can now is... Let's get cooking.
Cheesecake Thumbprints
Makes about 30 cookies.
For the cheesecake filling
4 ounces cream cheese, softened
1/4 cup granulated sugar
1/8 teaspoon salt
1 large egg yolk
1 1/2 teaspoons sour cream
1/4 teaspoon vanilla
For the cookie dough
16 tablespoons unsalted butter, softened
1/4 cup granulated sugar
1/4 teaspoon salt
1 large egg yolk
2 cups all-purpose flour
To prepare cheesecake filling
In a mixing bowl, beat cream cheese until light and fluffy. Beat in sugar and salt until smooth.
Mix in egg yolk, sour cream and vanilla - cover and place into the refrigerator for 30 minutes.
Preheat oven to 350 degrees.
To prepare the cookie dough
In a large mixing bowl, beat together butter, sugar and salt until creamy and combined.
Mix in egg yolk until incorporated. Gradually add flour and mix just until combined.
Scoop out level tablespoons worth of the dough and roll into balls. Place balls onto parchment-lined baking sheets. Using the handle end of a thick wooden spoon, lightly dipped in flour, make an indentation in the center of each ball.
Place into the oven and bake for 10 minutes. Remove from the oven and carefully use your thumb (or the end of the same wooden spoon) to press the middle of the cookies back down, remaking the indentations. Place cookies back into the oven, rotating them from their original position, and continue to bake until slightly golden around the edges, about 7 minutes.
Remove cookies from the oven and fill the indentations with the cheesecake filling using a teaspoon.
Place back into the oven and bake for 7 more minutes. Remove from the oven and transfer cookies
to a wire rack to cook completely. When cool, place cookies into the refrigerator to chill 4 or more hours before serving.
And as I always love to say... Enjoy!!!
First of all let me just say that anything British is awesome. British food, British accents, British tv shows, and so much more. Most of my favorite actors and authors are British. British Tea Sandwiches is just another word for Cucumber Sandwiches. In England they are a favorite among many households. Tea Sandwiches are very delicate and refreshing to the taste buds. The basic Tea Sandwich is two thin slices of a Pullman Loaf, thin layer of butter spread on the loaf to keep the juices from the cucumber making the loaf soggy, and paper thin slices of cucumber sprinkled with salt. In America we like to slather them with cream cheese mixed with dill and garlic powder. I prefer British style even though I am a big fan of cream cheese. For my Tea Sandwiches I used a sourdough bread. It was very delicious, but hard to cut. A Pullman Loaf is the preferable choice. It's a dense-textured white bread that is also sometimes called the sandwich loaf. In my opinion there is no set recipe for Tea Sandwiches. All I did with mine was cut the bread into squares and triangles. I then put a thin layer of butter on both cut pieces. The cucumber I cut into paper thin slices to be put between two pieces of bread. The butter is for making sure that the cucumber juice doesn't soak the bread clean through. As the British say: That's a brill idea... Oh, and don't forget to peel the cucumber. I peeled my cucumber with a potato peeler, and then sliced it. As far as how much cucumber to cut that depends on how many you are making sandwiches for. When you cut paper thin you can get a lot out of one cucumber. Something also not to forget, is if you're going to do British style is to cut the crust off of the bread. Well, since there is no recipe then I leave it up to your imaginations.
Cheerio.
I have to say that key lime pie is one of my favorite pies. I love custard for one thing, and I loved how the middle of my pie turned into this almost custard-y like creamy filling, It was heavenly bliss. Most key lime pies have a gram cracker crust, but my recipe is one for a plain pie crust that is pre-baked. Another thing I loved about this pie is how the meringue peaks got this nice light brown color to it after it baked on the pie for 15 minutes. It makes it look pretty, and in a way sophisticated.
My only advice is for the meringue. The egg whites for the meringue is going to be the hardest part, but just watch it, and make sure you don't beat it too much or too little.
Now, let's get cooking.
Key Lime Pie.
Recipe for Baked Pie Shell ( My recipe will make extra dough, but put one half in the freezer and keep it for another pie.)
3 cups flour
1 1\2 cups butter
1 tsp salt
1 egg
6 Tablespoons water
1 Tablespoon vinegar
Directions
Combine first three ingredients. Beat next three ingredients, and pour
into flour mixture. Mix well. Half dough. Line one half of dough in a 9 inch pie plate, and poke holes in the bottom and the sides of the dough. Cover and line with extra thick foil. Bake in a 450 F oven for 8 minutes. Remove foil, and bake for 5 to 6 minutes more. Cool on a wire rack.
Recipe for Meringue
Prep time 10 minutes
Makes 8 servings (enough to top one 9 inch pie)
3 egg whites
1\2 teaspoon vanilla
1\4 teaspoon cream of tartar
6 Tablespoons sugar
Directions
1. Allow egg whites to stand at room temperature for 30 minutes. In a large mixing bowl combine egg whites, vanilla, and cream of tartar. Beat with an electric mixer on medium speed for about 1 minute or until soft peaks form.
2. Gradually add sugar. 1 Tablespoon at a time, beating on high speed for about 4 minutes more or until mixture forms stiff, glossy peaks and sugar dissolves.
Key Lime filling Recipe
Prep time 25 minutes.
Bake 30 minutes
Oven 325\350 F
Cool 1 hour
Chill 3 to 4 hours
Makes 8 servings
1 recipe baked pie shell ( recipe above)
3 eggs
1 14-ounce can sweetened condensed milk
1\2 cup lime juice ( 10 to 12 key limes or 4 to 6 Persian limes or bottled lime juice)
3 Tablespoons water
1 recipe Meringue for pie (above)
Directions
1. Prepare baked pie shell, set aside. Separate egg yolks from the egg white; set aside egg whites for meringue.
2. For filling, in a medium bowl beat egg yolks. Gradually whisk in sweetened condensed milk; add lime juice and water. Mix well.
3. Pour (or spoon) mixture into baked pie shell. Bake at 325 F for 15 minutes. Prepare meringue. Remove pie from oven. Increase the temperature to 350. Spread meringue over hot filling, seal to the edge. Bake in 350 F oven for 15 minute. Cool on a wire rack for 1 hour, and in the fridge for 3 to 4 hours. Refrigerate any leftovers.
And as I love to say... Enjoy!
Now, back to pies. This weeks subject was blueberry pie. I love blueberries. Blueberries are one of my favorite fruits. Their sweet tangy flavor, and their small round shape make the perfect little snack in most cases. In this case a perfect blueberry pie. Blueberries are, like peaches, not a common fruit used for pies. They don't seem to be the American classic like apples are. Blueberry pie will never take the place of apple pie in our hearts, but it should find a place in it. It has certainly found a place in mine.
My blueberry pie turned out pretty well. I was rather pleased with it. The crust was flaky, and melted in your mouth. The blueberries were gelled together in this almost jelly like mold, bet yet they fell apart the moment you put them in your mouth. The blueberry pie is also something that goes great with vanilla ice cream. What doesn't vanilla ice cream go good with, though? Don't answer that question. Haha! :)
I will remind every body that my pie recipe is enough for a double crust pie. So, no doubling it.
Recipe for Crust
3 cups flour
1 1\2 cups butter
1 teaspoon salt
1 egg
6 Tablespoons water
1 Tablespoon vinegar
Directions
Combine first three ingredients. Beat next three ingredients, and pour
into flour mixture. Mix well.
Recipe for Blueberry Pie
Prep Time 30 minutes
Bake 50 minutes
Oven 375 F
Serves 8
1 recipe for a double crust pie ( above)
5 cups blueberries fresh or frozen
2\3 cup sugar
3 Tablespoons flour
1 teaspoon lemon juice
Directions
1. Prepare dough for crust. Line half of the dough in a 9 inch pie plate.
2. In a large bowl combine sugar, flour. Add blueberries and lemon juice; gently toss until coated. (If using frozen blueberries let mixture stand for 45 minutes)
3. Transfer berry mixture to the pastry lined pie plate. Top with other half of dough, crimp edges as desired, and cut slits on top.
4. If desired brush top of pie with egg yolks. To prevent over browning cover the edges of the pie with foil. Bake at 375 for 25 minutes or 50 if using frozen. Remove foil, and bake for 25 to 30 minutes more. Cool on a wire rack.
And as I love to say... Enjoy!
This recipe is for all the pork lovers. I myself am a pork lover, and I loved this dish. It was a savory dish to the very last bite. My favorite part about the dish was how well the pork chops tasted with the cream cheese sauce. The flavors were just popping in my mouth. The green beans were a great side, and tasted good with the cream cheese sauce also.
This is a short post, but don't let that stop you from making this great dish.
Roast Pork Chops
Prep Time 20 minutes
Bake 20 to 25 minutes
Oven 400 F
Serves 4
Ingredients
4 pork chops
1\4 cup dijon mustard
2 teaspoons dried thyme leaves or grounded thyme
1\2 cup chick broth
4 oz ( half of 1 pkg) cream cheese
green beans ( I won't put how much green beans to use. It depends on how many you are serving, and what kind of green beans you are using.)
Directions
1. Heat oven to 400 F
2. Heat large nonstick skillet on medium heat. Add meat; cook 5 minutes or until browned on all sides, turning occasionally. Remove meat from skillet, reserving meat drippings in skillet; place meat meat in a 13x9-inch baking dish. Mix mustard and thyme. Spread onto meat.
3. Bake 20 to 25 minutes or until meat is done (160 F). Put pork chops on serving dish\es.
4. Add broth to the same skillet. Bring to boil on high heat. Reduce heat to medium low. Add cream cheese; cook 2 minutes or until cream cheese is melted completely, stirring occasionally.
5. Spoon cream cheese mixture onto pork chops, and either side with green beans or put the pork chops on top of the green beans.
And as I love to say... Enjoy!
Well, just to show I can cook\bake more than pies, here is my version of Indian Fish Curry. The word India instantly makes us think of spices. That is rightly so. India is the king of spices. Not all India Curries are a hot fiery kind spice. Granted India Curries are spicy, but they aren't going to kill your taste buds,( possibly). How spicy an India Curry is can also depend on where you are in India. India food is or at least can be very yummy. I enjoyed my India Fish Curry even though I am not a fan of spicy food. My taste buds were not made for spicy food. I enjoy more savory food, but this dish did have some savory aspects.One aspect was; the fish. I used salmon for my India Fish Curry, and it was superb. The salmon was very moist, and flaky so to speak. I loved how it turned out.
I don't really have any tips for this dish. It was pretty simple. All I can say now is. Lets get cooking
India Fish Curry
Bake 30 minutes
Oven 350 F
Serves 4
For the Marinade
2 teaspoons dijon mustard
1 teaspoon black pepper
1\2 teaspoon salt
2 Tablespoons olive oil
Directions
Mix the mustard, pepper, salt, and 2 tablespoons of olive oil in a shallow bowl.
Add the fish fillets, turning to coat. Marinate the fish in the refrigerator for 30 minutes.
For the rest of the Recipe
4 white fish fillets ( Again, I used salmon. I am sure any fish of your choice would work for this recipe)
1 onion coarsely chopped
4 garlic cloves roughly chopped
1 (1 inch) ginger root peeled and chopped
5 cashew halves
1 Tablespoon olive oil
2 teaspoons cayenne pepper or to taste
1\2 teaspoon ground turmeric
1 teaspoon ground cumin
1 teaspoon salt
1 teaspoon white sugar
1\2 cup of chopped tomato
1\4 cup vegetable broth ( I used turkey broth that my mom made, but you could also use chicken broth)
1\4 cup chopped cilantro
Directions
1. Combine the onion, garlic, ginger, and cashews in a blender or food processor and pulse until the mixture forms a paste.
2. Preheat an oven to 350 degrees F
3. Heat olive oil in a skillet over medium-low heat. Stir in the prepared paste; cook and stir for a minute or two. Add the cayenne pepper, turmeric, cumin, coriander, salt, and sugar. Cook and stir for an additional five minutes. Stir in the chopped tomato and vegetable broth.
4. Arrange the fish fillets in a baking dish, discarding any extra marinade. Top the fish with the sauce, cover the baking dish, and bake in the preheated oven for 30 minutes or until fish is flaky. Garnish with chopped cilantro.
And as I love to say... Enjoy!
We all thought a double crust apple pie was good. What about an apple crumb pie, though? An apple crumb pie is every child's, and adults, dream. The crumbs are just delicious balls of sugar and butter. Granted flour too, but who cares about that. It's the sugar that satisfies our taste buds, and the butter that leaves us with a warm melt in your mouth feeling.
For this pie, I still used my No Fail Pie Crust even though it left me with half a ball of dough. With Thanksgiving coming up, though, I don't really care and I could also always use it some other time, but for now it will be turned into a pumpkin pie. Make sure you keep it in your fridge if you're not going to use it the same day or aren't going to make a double crust pie, or a lattice pie. Just know, you will have left over dough when making a crumb pie.
The apples I used for this pie were Granny Smith apples. They were superb! Out of the apples I have used they are my favorite, and Granny Smith apples are my favorite kind of apples anyway.
I have no tips or pieces of advice for this pie. Except maybe to have patience when making your crumbs. It is a little tricky.
Recipe for Crust
3 cups flour
1 1\2 cups butter
1 teaspoon salt
1 egg
6 Tablespoons water
1 Tablespoon vinegar
Directions
Combine first three ingredients. Beat next three ingredients, and pour
into flour mixture. Mix well.
Recipe for Crumbs
1\2 cup flour
1\2 sugar
3 Tablespoons butter ( you may need more)
Directions
1. In a medium bowl, stir together all-purpose flour and brown sugar. Using a pastry blender, cut in butter until mixture resembles coarse crumbs.
Recipe for Apple Crumb Pie
Prep Time 30 minutes
Bake 1 hour
Oven 375 F
Serves 8
1 recipe no fail pie crust
6 cups thinly sliced, peeled apples ( Any apples are good, but Granny Smith is delicious.)
1 teaspoon lemon juice ( This is optional. I did it for my apple crumb pie, and it tasted good. It helped with making the apples taste tart as well as sweet.)
3\4 cup sugar
2 Tablespoons flour
1\2 teaspoon cinnamon
1\2 teaspoon nutmeg
Crumb topping ( Recipe above.)
Directions
1. Preheat oven to 375. Make crust, and split into two halves. Unroll one half into a 9 inch pie plate.
2. If desired, sprinkle apples with lemon juice. In a large bowl, stir together sugar, flour, cinnamon, and nutmeg. Add apple slices; gently toss until coated.
3. Transfer apple mixture to the pie crust lined pie plate. Sprinkle with crumb topping and crimp edges as desired. To prevent over browning cover edge of pie with foil. Bake for 40 minutes. Remove foil. Bake for 20 minutes more or until apples are tender and filling is bubbly. Cool on a wire rack. To serve warm, let pie cool at least 2 hours.
And, As I Always Love to Say... Enjoy
