White Chocolate Cheesecake with Cranberry Topping

Merry Christmas! I hope everyone's having a great day today. It's been such a happy, being home again. There've been some great holidays out in CA, but it was really good to be with my family again. My aunt, uncle, cousin, and her husband came over last night. Today it was just me, Dave, and my parents, and it was nice. Quiet, relaxing, and very nice. My dad and I even got to watch National Lampoon's Christmas Vacation, which is my favorite Christmas movie. That squirrel flying out of the tree gets me every single time. :)

The other night, while watching the repeat Iron Chef episode of Battle Cranberry, I started contemplating cranberry cheesecake. Which led to white chocolate, figuring on the sweetness to compliment the tartness of the cranberry. I wound up combining a few different recipes, including a portion of this cheesecake and the cranberry topping from an Ocean Spray pavlova. The end result? Wow. Very smooth, subtle white chocolate taste, with that sharp tartness of the cranberry topping. I loved it. Dave felt it was a bit too sweet, but my dad said he would happily help out with the remainders.



Ingredients:
Crust:
1 cup graham cracker crumbs
3 Tbsp. sugar
3 Tbsp. butter, melted

Cheesecake:
3 pkg. cream cheese, softened
3/4 cup sugar
3 eggs
4 ounces white chocolate chips, melted and slightly cooled

Directions:
Preheat oven to 325F. (300F if using a darker colored pan.)

Combine crust ingredients, and press into the bottom of a 9-inch springform pan. Bake for 10 minutes.

Beat cream cheese and sugar until smooth. Add eggs, one at a time, until combined. Stir in chocolate. Pour over crust.

Bake at 325F/300F for 45-50 minutes, or until center is nearly set. After some cooling, run a knife along the outer rim to loosen cake from pan. Keep refrigerated until ready to serve.

Cranberry Topping:
1 can of whole berry cranberry sauce
1 Tbsp. cornstarch
Zest of half a lime

Combine cranberry sauce and cornstarch in a small saucepan. Bring to boil, stirring constantly. Let boil for one minute before removing from heat. Add lime zest. Cover and refrigerate until cool. Spoon over cheesecake.




Penny (with her glowing eyes lol) and I wish you each a fabulous holiday season! :D

Cranberry Bliss Bars... almost

One of my favorite parts of the holiday season (food-wise, at least) is when Starbucks brings out the Cranberry Bliss Bars. I look forward to them every year, and have extolled their deliciousness to many a stranger. Probably about four years ago, I decided to try to make my own... they could have been named Cranberry Brick Bars. *shrug*

So Saturday morning rolls around, and I'm baking for me this time. No presents, no holiday desserts, just whatever I wanted. And since there was no need for 400+ cookies this year, I started searching for some cookie recipes. When I stumbled upon Good Eats 'N Sweet Treats and saw she replicated the recipe with non-brick results, it was as if the sun came bursting out behind the heavy clouds, blinding us all with its rays on the freshly fallen snow! (Is that a sentence, or what? LOL)

But that's not to say that I didn't have some concerns as the recipe was coming together. The batter didn't win me over and I found the frosting way too sweet. But put them together, and it was a match made in sweet cranberry heaven. The dried cranberries countered the sweetness of the frosting perfectly. And while it's not an EXACT match, it's the best I've done so far. :)

(Oh, I forget to mention this: I halved the recipe, just in case it didn't come out good. For the full 13x9-inch size, just double the amounts (not the eggs, though; those would be three for the full-size) or check out the original post) :D



Ingredients:
½ cup butter, softened
3/4 cup brown sugar
2 eggs
3/4 tsp. vanilla
½ tsp. ginger
1/8 tsp. salt
3/4 cup flour
1/3 cup dried cranberries
3 oz. white chocolate chips

Directions:
Preheat oven to 350F. Grease a 9-inch baking pan.

Beat butter and sugar until light and fluffy. Add eggs, vanilla, ginger, and salt. Gradually add in flour. Stir in cranberries and white chocolate. Spread into prepared pan.

Bake at 350F for 30-35 minutes, or until a toothpick insert near center comes out clean. Once completely cool, frost with cream cheese frosting.

Frosting:
2 oz. cream cheese, softened
1?½ cups confectioners' sugar
2 tsp. lemon juice
¼ tsp. vanilla
1/8 cup dried cranberries

Combine the first four ingredients until smooth. Spread on top of bars. Sprinkle dried cranberries on top.

Holiday Madness

I think I'm done. We had one very hectic day yesterday, with shipping and shopping and spending more money than I really would've liked to, but it's done. Even the stocking stuffers. Whew.

Now Part Two of the baking. The local stuff. I only mailed out three baked goods this year... Amelia got the Andes Mint brownies, Henelyne got Nutella brownies (that girl loves chocolate like nothing else lol), and Johanna got these Gingerbread Bars (just minus the frosting.) UPS has promised me that they'll all get there by the 22nd or 23rd. It would be in poor taste to say how much those babies cost. ;)

With that being said, we're in the middle of a good-sized snowstorm. There's probably about 5 or 6 inches on the ground right now, plus another storm coming on Sunday. As I was making tonight's brownies (half to the folk that work at our local Starbucks, half to the house here), I realized I'm down to less than a cup of butter. Oh, this does not work. Come hell or high water snow, I really, really need to get some butter this weekend.

If all goes well, I'm doing some fun baking tomorrow morning. It doesn't have to given out, it's just because it'll be relaxing. Maybe. My time limit is getting smaller and smaller, and we still haven't watched National Lampoon's Christmas Vacation yet! ;)

Chocolate Mint Brownies

Thus the Christmas Baking has begun. :)

For the select few, I send out baked goods for Christmas, usually something that's specifically chosen for them. For Amelia, my "twin" in both looks and baked goods-taste, chocolate and mint was the first thing that came to mind. And I'm hoping that she won't check out the blog until after she gets this, because these are for her.

I saw these over at Baking Blonde and just fell in love. And what timing, I had just bought the Andes Mints the weekend prior. The only change made to the recipe is in using 8 ounces of just semi-sweet chocolate, since I didn't have any bittersweet. And oh my god, the batter alone is orgasmic. Seriously. Whoever first put chocolate and mint together totally deserves to be sainted.



Ingredients:
6 Tbsp. butter
8 oz. semisweet chocolate chips
1 cup sugar
2 eggs
¼ tsp. mint extract
¼ tsp. vanilla
3/4 cup all-purpose flour
¼ tsp. baking powder
¼ tsp. salt
1 cup Andes Mint chips

Directions:
Preheat oven to 350F. Grease (or line with parchment) an 8-inch baking dish.

Melt together butter and chcolate in the microwave in 30 second intervals, stirring after each interval until smooth. Allow to cool for 5 mintues.

Whisk together flour, baking powder, and salt in a medium bowl; set aside.

Beat the sugar into the chocolate mixture. Add eggs and mint extract, mixing until combined and smooth. Add flour mixture and mix until combined. Gently fold in 3/4 cup Andes chips. Pour batter into prepared pan, and evenly sprinkle remaining Andes chips over the top.

Bake at 350F for 25-20 mintues, or until a cake tester comes out with a few crumbs.
Allow to cool before cutting and serving. Makes 16 brownies.

The Unphotographables: Blackberry Coffee Cake

It's such a long, crazy story as to how I wound up with this... item. Started at Baking Bites, for a blackberry pound cake. That got scratched when I saw that there was no buttermilk. Alright, so we move from there. Long evolution story short, I wound up piecing together a recipe or two. Which isn't always a bad thing, as we all know. :)

So I mix it together, gently fold in the blackberries, pour into the pan, etc. I'm cleaning up the mixer bowl when I realize there's a faint scent of... burning popcorn from behind me. What the duck? Well, despite using the the proper size pan and everything, we had leakage.

Leakage, of course, meaning a blob reminiscent of something out of '50s sci-fi movie. Entertaining, but not what you want all over the bottom of the oven. Especially when it smells like burnt popcorn. Which then wafts its way across the house, like it does, and wakes up your mother, who had surgery the day before. Doh!

Anyways, despite how it sounds, The Day the Blackberry Coffee Cake Oozed, doesn't taste bad. It just looks all kinds of hideous. Hence a new category in the blogdom... The Unphotographables. Not that I have the best picture taken skills in the world, but this guy, ooh. I think I'd need a studio with fancy lights to make him look good.

I'll post the recipe, but do keep the Blob in mind if you decide to make it. Maybe a different size pan would help, too. :)

Ingredients:
2 cups flour
1 tsp. baking powder
1 tsp. baking soda
½ tsp. salt
1 tsp. cinnamon
½ cup butter, softened
1 cup sugar
3 eggs
½ tsp. vanilla
3/4 cup sour cream
1 pint blackberries

Directions:
Preheat oven to 350F. Grease an 8- or 9-inch round pan.

Sift together flour, baking powder, baking soda, salt, and cinnamon; set aside.

Beat butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Add sour cream and vanilla. Gradually add the dry ingredients. Spread into prepared pan. Top with as many blackberries as you'd like.

Bake at 350F for 45-50 minutes, or until a toothpick inserted near center comes out clean. Let cool in pan for a bit before serving.

Peanut Butter Oatmeal Chocolate Chip Triangles

What a mouthful!

A very long time ago (this could be over a year ago, we can't remember), Dave said that he was interested in oatmeal cookies... but with certain, um, prerequisites.

1. No raisins. He's one of those "get those raisins out of my cookies" kind of guys.
2. It had to have peanut butter.
3. It had to have chocolate chips.

When I set out to find something to make yesterday, I had Dave in mind. It was his first day back to work after a week of vacation/work around the house, so something peanut buttery was a must. Out of accident, really, I wound up clicking on a link I've had bookmarked since the first conversation of oatmeal cookies happened. The Canadian Baker posted a yummy-sounding recipe back in '05. (Does this date the conversation? Perhaps.) But you guys all know that I don't like making cookies all that often. So bar form was created. And then I decided to cut 'em in triangles for a change of pace.

The end results? A chewy, sturdy bar that packs a lot of flavor into a bite or two. More positive reviews than negative, at least. Dave's kinda ehh on them (poo!), but they've also been "reborn" with ice cream, both as a base and crumbled over the top. Yum! :)



Ingredients:
1¼ cups flour
1 tsp. baking powder
½ tsp. baking soda
3/4 cup butter, softened
½ cup peanut butter
1 cup sugar
½ cup brown sugar
2 eggs
1 tsp. vanilla
2 cups oats (I used the old fashioned kind)
1 cup chocolate chips

Directions:
Preheat oven to 375F. Grease a 15x10-inch jelly roll pan.

Whisk together flour, baking powder, and baking soda; set aside.

Beat butter, peanut butter, sugars, eggs, and vanilla until completely incorporated. Gradually add flour mixture, beating until combined. Stir in oats and chips. Spread into prepared pan.

Bake at 375F for 22-27 minutes, or until golden brown. Let cool in pan before cutting into triangles.

Happy Thanksgiving

And with the turkey placed in the oven with care
And hopes that some of the family will soon be there...

But I heard him exclaim, before the thermometer said done
Happy Thanksgiving to all and to all a good one!


(Yeah, obviously poetry isn't my strong suit early in the morning!)

I just wanted to wish everyone a very Happy Thanksgiving and lots of happy eating. :D

I'm really happy to be home this year. It's my first Thanksgiving at home since I moved to CA in 2001, so my mom's mashed potatoes will be especially welcome. I have mentioned that she makes the world's best, right? :)

So, with that, enjoy the Parade and all the great food and family. :)

Thanksgiving Preview: Caramel Apple Cake

As of right now, I have a pretty set menu of baked goods for Thursday. Pumpkin cheesecake is a must, Nutella brownies, pumpkin oats bars (per request), and the newcomer to the group: Caramel Apple Cake.

Found on the King Arthur Flour website, it sounded great. But, just in case, I wanted to do a test-run. After all, some new recipes need... tweaking. I did keep in mind some of the comments that were left: lower temperature, less baking time, maybe pushing some apples inside the cake instead of just on top.

My mom couldn't stop raving about it. With a denser cake base, it's not overly sweet. Dave said it'd be a good after-dinner, with-coffee sort of treat. My dad just said it was really good and wondered how much would be left for tomorrow. :D I'm slowly getting him to actually like food. (He's one of those "eats because he has to" kind of guys. I obviously took after the Portuguese side that is my mom's)

So, yep, this will be on the table on Thursday. I still need to work out exactly what's getting baked when (I figure the kitchen will be mine on Tuesday and Wednesday evenings, leaving it to my mom and Dave on Thursday), so hopefully everything will work out well. :)



Ingredients:
1 cup sugar
½ cup butter, softened
½ tsp. cinnamon
1-3/4 tsp. baking powder
½ tsp. salt
1 tsp. vanilla
2 eggs
2 cups flour
½ cup sour cream

2 large apples, peeled, cut into wedges
2 Tbsp. sugar
1 tsp. vanilla

Homemade caramel or the jarred variety

Directions:
Preheat oven to 325F. Grease a 9-inch round cakepan.

Beat sugar, butter, cinnamon, baking powder, salt, and vanilla until smooth. Add eggs, beating until incorporated completely. Alternately add flour and sour cream. Spoon batter into prepared pan.

Toss apple wedges with sugar and vanilla, coating completely. Press apples into and on top of the batter.

Bake at 325F for 55-60 minutes, or until a toothpick inserted near center comes out clean. Let cool in pan for about an hour before transfering to a wire rack. Spoon caramel on top. Serve warm or at room temperature.

Chocolate Mascarpone Pie

Quiz time!

What do you do when handed an Oreo cookie crust?

A. Run away screaming obscenities about the blasphemy of pre-made crusts.
B. Place it on your head and start tap dancing.
C. Make the best of it, eat it, but still complain about the sweetness and taste of the crust.

While the first two sound fun (and possibly believable lol), I decided to go with option C. That old adage about the mouth of a gift horse, after all.

After some researching, I remember the mascarpone cream filling that I made for some tartlets back in the summer. Somewhere along the way, the idea of using chocolate in it got involved, and, as they say, the rest is history.

The texture wasn't the light and fluffiness that was the non-chocolate version, but it was definitely well-received. Maybe a little bit less sugar would have been better; Dave and I found it to be sweet. My mom, ever the chocoholic, loved it, and my dad happily ate the remaining two pieces after lunch the next day. :)



Ingredients:
Chocolate pie crust (pre-made or your own)
8 oz. mascarpone, softened
1/3 cup heavy cream
¼ cup sugar
4 oz. semisweet chocolate, melted and cooled

Directions:
Beat mascarpone, cream, and sugar until stiff peaks are held. Add chocolate, beating until completely combined. Spread into crust. Top with cream, fruit, or whatever else you may desire. ;)

Pumpkin Butterscotch Cookie Bars

This was filed under the "baking endeavors to re-do" folder. Which basically consists of a bunch of stuff I made four to five years ago that I'd like to give another try, to see if it's any different or if I could make any improvements. The only thing I did different this time around with these is that I used the (remaining) butterscotch chips, since somehow there were no peanut butter ones to be found. Hmph.

Anyways, these are super-simple and take no time to whip together. I do prefer it with the peanut butter, though. The butterscotch makes them very sweet, so perhaps lessen the sugar a little bit? My dad's a big fan, not surprising; he's already blamed the dog for some of them disappearing. LOL And Penny just sits up, looks around confusedly, then lays back down on the couch. It's tough being her. Really. ;)



Ingredients:
2 cups all-purpose flour
2 tsp ground cinnamon
1 tsp ground cloves
1 tsp baking soda
1 cup (2 sticks) butter, softened
½ cup granulated sugar
½ cup packed brown sugar
1 cup Libby's 100% Pure Pumpkin
1 large egg
2 tsp vanilla extract
2 cups peanut butter morsels

Directions:
Preheat oven to 350F. Grease a 15x10-inch jelly-roll pan.

Combine flour, cinnamon, cloves and baking soda in a small bowl. Beat butter, granulated sugar and brown sugar in a large mixer bowl until creamy. Beat in pumpkin, egg and vanilla extract until blended; gradually beat in flour mixture. Stir in morsels. Spread into prepared jelly-roll pan.

Bake at 350F for 18-22 minutes or until wooden pick inserted in center comes out clean. Cool in pan on wire rack.