CAPPUCCINO CHEESECAKE

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CAPPUCCINO CHEESECAKE

May 11, 2020

This coffeehouse-inspired cheesecake is light, creamy and not overly sweet. You won’t even have to turn on your oven, because it’s no-bake! The instant espresso powder in this recipe can be found at kitchen specialty shops and online. It gives the cheesecake a more pronounced coffee flavor, but if you don’t have any on hand, instant coffee granules are an acceptable substitute. Whipped cream can be piped on top of the cheesecake in a spiral using a piping bag and a plain 1/2-inch decorator tip, or you can swirl it on using an offset spatula.

Ingredients

For the Crust:

1 cup finely crushed shortbread cookies

4 tablespoons (1/2 stick) unsalted butter, melted

For the Filling:

3/4 cup whole milk

.25 ounce (1 envelope) unflavored powdered gelatin

24 ounces (3 8-ounce packages) cream cheese, softened

8 ounces sour cream

3/4 cup sugar

2 teaspoons vanilla extract

3 tablespoons instant espresso powder

2 cups whipped cream

Cinnamon for garnis

Directions

For the Crust:

Stir together shortbread crumbs and melted butter until crumbs resemble wet sand. Press mixture evenly onto bottom of 9-inch springform pan. Place in refrigerator while preparing filling.

For the Filling:

Pour milk in small saucepan and sprinkle powdered gelatin evenly over surface. Let stand for 2 minutes. Place pan over low heat and cook while stirring just until gelatin is dissolved. Remove from heat and let cool slightly.

Beat cream cheese in stand mixer fitted with whip attachment at medium speed until smooth. Beat in sour cream, sugar and vanilla until well mixed; gradually beat in gelatin mixture.

Combine instant espresso powder with 1 1/2 tablespoons hot water; stir until dissolved. Gradually add coffee mixture into cheesecake batter.

Spoon batter into pan over crust and spread evenly. Cover and chill until set, about 4 hours. To serve, loosen cheesecake from sides of springform pan using a small knife or offset spatula. Remove springform collar.

Pipe or spread whipped cream over top of the cheesecake and sprinkle with cinnamon, if desired. Store cheesecake in the refrigerator.

Old-Fashioned Sugar Cream Pie

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Old-Fashioned Sugar Cream Pie

May 06, 2020

Creamy and scented with vanilla, this nostalgic pie is the essence of simplicity. Mary Lou Topp of Botkins, Ohio, makes her mother’s recipe for family and neighborhood get-togethers and gives them away as gifts – especially for Christmas.

Ingredients

1 tablespoon packed light brown sugar

1 tablespoon plus 1/3 cup all-purpose flour, divided

1 (9-inch) frozen deep-dish pie shell, thawed

2 cups heavy cream

1 cup sugar

1/2 teaspoon vanilla extract

2 tablespoons unsalted butter, cut up

Ground cinnamon

Directions

Preheat the oven to 350 degrees F. Whisk together the brown sugar and 1 tablespoon flour in a small bowl. Sprinkle evenly on the bottom of the pie shell.

Whisk the cream, sugar, the remaining 1/3 cup of flour and the vanilla extract in a medium mixing bowl until smooth.

Place the pie shell on a rimmed backing sheet. Pour the filling into the pie shell (it will be very full). Dot the filling with the butter. Sprinkle with cinnamon. To prevent overbrowning, cover the edges of the pie with aluminum foil.

Bake for 40 minutes; remove the foil. Bake for 25 minutes or until the top is lightly browned and the filling is bubbling across the surface. (The pie won’t appear to set but will firm up upon cooling.) Cool the pie completely on a wire rack.

Cover and chill for at least 2 hours or up to 24 hours before serving.

GRUYERE, MUSHROOM, & CARAMELIZED ONION BITES

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GRUYERE, MUSHROOM, & CARAMELIZED ONION BITES

December 27, 2017

Caramelized onion bites with sautéed crimini mushrooms, balsamic caramelized onions, and applewood smoked gruyere cheese. Thee perfect little appetizers! They’re made with puff pastry and take no time at all to whip up! These are the perfect appetizers to serve your guests this holiday season.

INGREDIENTS:

4 tablespoons salted butter, divided

2 tablespoons vegetable oil, divided

5-6 ounces crimini or button mushrooms, sliced

2 medium yellow onions, thinly sliced

1/4 teaspoon dried thyme

1 tablespoon sugar

1 1/2 tablespoon balsamic vinegar

1/4 teaspoon garlic powder

salt and pepper, to taste

4 ounces grated gruyere cheese (I used applewood smoked gruyere)

1 package (1 pound) frozen puff pastry, thawed

1 egg, lightly beaten

DIRECTIONS

In a large cast iron skillet over medium heat, heat 1 tablespoon of oil along with 1 tablespoon of butter. Add the mushrooms and sauté for about 5 minutes until tender. Remove and set aside in a medium bowl.

Heat the remaining 3 tablespoons of butter along with the 1 tablespoon of oil and sauté the onions for 5 minutes. Add the dried thyme and sugar and continue to cook for 25 minutes on medium low heat. Make sure to stir the mixture every 5 minutes or so. If the onions are caramelizing too fast, turn down the heat a little more. Add the balsamic vinegar to deglaze the pan, allow the onions to soak it all in. Turn off heat. Add the onions to the mushroom mixture. Season with the garlic powder and salt and pepper to taste, stir to combine. Allow to cool to room temperature. Mixture can be kept in an air-tight container and refrigerated for up to 48 hours at this point. Allow to come to room temperature before proceeding. Add the gruyere cheese and mix well.

Position two racks in the upper and lower thirds of the oven. Preheat the oven to 400 degrees F. Line 2 baking sheets with parchment paper or silicone mats.

Using a knife or a pizza cutter, cut the puff pastry into 2-inch squares and place them on a lined baking sheet. Make sure the puff pastry is cold before proceeding. If not, allow it to rest in the refrigerator for 10-15 minutes before proceeding. Using a pastry brush, brush the beaten egg on the squares. Place a tablespoon of caramelized onion mixture in the center. Bake for 20-25 minutes, rotating the pan halfway in between until crisp and golden brown. Let cool slightly before serving.

NOTES:

Make sure the puff pastry is cold when it goes into the oven. If at any point it becomes soft, allow it to rest in the refrigerator for 15-20 minutes or until it firms up again. Do not open the oven door during the first 10 minutes of baking time. Frequently opening the oven may cause the puff pastry to not ‘puff up’.

Mozzarella or gouda cheese may be used to replace the gruyere. I really like the smoky flavor of applewood smoked gruyere with these bites.

If you’ve prepared the caramelized onion mixture ahead of time, you can zap it in the microwave for 30 seconds to bring it back to room temperature quickly.

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Pumpkin Waffles

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Pumpkin Waffles

December 21, 2017

Start your morning with these fluffy and delicious pumpkin waffles that have the perfect pumpkin flavor!

Ingredients

2 1/2 cups all-purpose flour

1/3 cup packed light brown sugar

2 tsp baking powder

1 tsp baking soda

1/2 tsp salt

3 tsp pumpkin pie spice

2 eggs

1 3/4 cups milk

1 cup pumpkin puree

Instructions

Heat waffle iron to medium-high according to manufacturer's directions and spray with nonstick cooking spray.

In a large bowl, whisk together flour, brown sugar, baking powder, baking soda, salt, and pumpkin pie spice.

Add eggs, milk, and pumpkin puree and mix until incorporated.

Scoop by 1/2 cupfuls onto preheated waffle iron and cook until golden brown and done. 

Serve immediately topped with your favorite topping.

Spicy Italian Crescent Ring

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Spicy Italian Crescent Ring

December 17, 2017

Ingredients

2cans (8 oz each) Pillsbury™ refrigerated crescent dinner rolls SAVE $

1/2cup well drained roasted red bell peppers (from a jar)

8slices provolone cheese, halved

1/3lb deli sliced hot salami

1/4lb deli sliced ham

1/4lb deli sliced capocollo

1/2cup well drained hot pepper rings (from a jar)

Steps

Heat oven to 375°F (350°F for dark or nonstick cooking sheet).

Unroll both cans of dough; separate into 8 rectangles. On ungreased 12-inch pizza pan, arrange rectangles in ring so short sides of rectangles form a circle in center. (Dough will overlap; half of each rectangle will hang over edge of pan. Dough ring should look like a sun.)

Spread roasted red bell peppers toward center of ring on bottom halves of rectangles. Top with half of the cheese. Layer salami, ham and capocollo slices over cheese. Arrange pepper rings over top. Cover with remaining half of cheese.

Bring each dough rectangle hanging over side of pan up over stacked filling, tucking dough under bottom layer of dough to secure it. Repeat around sandwich until entire filling is enclosed (some filling might show a little). Sprinkle with black pepper.

Bake 18 to 22 minutes or until dough is golden brown and thoroughly baked. Cool 5 to 10 minutes before cutting into serving slices.

Zesty Italian Crescent Casserole

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Zesty Italian Crescent Casserole

December 17, 2017

Ingredients

1lb. lean ground beef

1/4cup chopped onion

1cup Muir Glen™ organic fire roasted tomato pasta sauce

6oz. (1 1/2 cups) shredded mozzarella or Monterey Jack cheese

1/2cup sour cream

1(8-oz.) can Pillsbury™ Refrigerated Crescent Dinner Rolls SAVE $

1/3cup grated Parmesan cheese

2tablespoons butter or margarine, melted

Steps

Heat oven to 375°F. In large skillet, cook ground beef and onion over medium heat for 8 to 10 minutes or until beef is thoroughly cooked, stirring frequently. Drain. Stir in pasta sauce; cook until thoroughly heated.

Meanwhile, in medium bowl, combine mozzarella cheese and sour cream; mix well.

Pour hot beef mixture into ungreased 9 1/2 or 10-inch glass deep-dish pie pan or 11x7-inch (2-quart) glass baking dish. Spoon cheese mixture over beef mixture.

Unroll dough over cheese mixture. (If using pie pan, separate dough into 8 triangles; arrange points toward center over cheese mixture, crimping outside edges if necessary.) In small bowl, mix Parmesan cheese and butter. Spread evenly over dough.

Bake at 375°F. for 18 to 25 minutes or until deep golden brown.

Tiramisu Cake

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Tiramisu Cake

December 14, 2017

Tiramisu Cake – a layered, Italian espresso infused mascarpone dessert, in cake form.  Get your caffeine fix, plus a boozy kick!

INGREDIENTS

For the genoise cake

6 large eggs

1 cup granulated sugar

1 teaspoon vanilla extract

1 cup sifted cake flour

4 tablespoons unsalted butter, melted

1 1/2 cups hot water

2 1/2 tablespoons instant espresso powder

2 1/2 tablespoons brandy

2 1/2 teaspoons powdered sugar

For the mascarpone filling

4 large egg yolks

1/2 cup granulated sugar

1/3 cup dry Marsala wine

16 ounces (2 1/2 cups) mascarpone cheese

1 cup heavy whipping cream (cold)

For the whipped cream frosting

6 ounces cream cheese (the kind in a brick)

3/4 cup powdered sugar

2 1/4 cups heavy whipping cream (cold)

2 teaspoons cocoa powder (for garnish)

INSTRUCTIONS

To make the genoise layers:

Preheat the oven to 350 degrees F, mist three 8-inch diameter cake pans generously with non-stick spray, and line with circles cut from parchment.

In a large mixing bowl, whip the eggs, sugar, and vanilla on high speed (with the whisk attachment) until pale, fluffy, and tripled in volume (about 10 to 12 minutes).

Add a third of the cake flour, and fold carefully, taking care not to deflate air from the mixture.  Repeat, until all the flour has been incorporated.

Fold in the butter, and transfer the batter to the prepared pans.

Bake for 20 to 25 minutes, or until a toothpick inserted in the center of the cake comes out clean or with a few moist crumbs.  Cool completely.

Stir the hot water, instant espresso powder, brandy, and powdered sugar together in a small bowl.

Place one layer of cooled genoise on a serving plate.  Using a pastry brush, soak the cake with about 1/3 of the espresso mixture.  Top with half the mascarpone filling.

Repeat, then top with the last layer of cooled genoise and soak with the remaining espresso mixture.

Frost with whipped cream frosting, dust with cocoa, and (using a piping bag and a large round tip) top with dollops of whipped cream frosting..

To make the mascarpone filling:

In a medium mixing bowl set over a pot of simmering water, whisk the egg yolks, sugar, and Marsala wine together until pale, thick, and doubled in volume.

Remove from the heat, and stir in the mascarpone.

Whip the cream until it holds stiff peaks, then fold into the mascarpone mixture.

To make the whipped cream frosting:

Place the cream cheese and powdered sugar in a large mixing bowl.

Fit the mixer with a whisk attachment, and whip on medium speed until the mixture is smooth.

Turn the mixer down to medium-low speed and pour the heavy cream down the side of the bowl in a very slow and steady stream.

When all the cream has been added, turn the mixer up to medium-high and whip until the frosting holds stiff peaks.