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Friday, July 10th, 2020
_10:08 pm_[mhaithaca]	Gluten-Free Berry Cheesecake This gluten-free berry cheesecake was adapted from the recipes on the back of the box of Kinnikinnick gluten-free "Graham Style Crumbs." I was very happy with everything about this!Crust1 package (about 2.5 cups) Graham Style Crumbs (or graham cracker crumbs)3 tbsp melted butterMix the crumbs and melted butter together. It will seem like there isn't enough butter to turn the crumbs into a "dough," but that's fine. Press the mixture into a GREASED pie tin or 8x8, 9x9, or 9x13 baking pan, or springform pan, coating the bottom and up as much of the sides as you can. (The bigger the baking pan, the thinner the crust will be or the less of the sides it will cover.)Cheesecake Filling1.5 8-ounce tubs of whipped cream cheese1 15-ounce tub of ricotta cheese1 cup yogurt or sour cream3/4 cup sugar3 eggs1/2 bag frozen mixed berries, defrosted, or 1 cup cut fresh berriesPreheat oven to 325°F or 160°C. Add the pie plate with graham cracker crust to pre-bake if you're so inclined. It's not strictly necessary.Beat the whipped cream cheese and ricotta cheese together with a spoon for several minutes, or an electric mixer for a couple of minutes, until they're combined and smooth, scraping down the sides periodically. Add the sugar and yogurt or sour cream and mix until smooth.Beat the eggs in one at a time, scraping down the sides as you go. Mix in half the bag of mixed berries. Pour the batter into the graham cracker crust. If you're using a springform pan, wrap it tightly in two layers of foil to create a waterproof barrier.Place the pie plate in a roasting pan or baking dish in the oven, and add hot water to the roasting pan halfway up the sides.Bake for 60-70 minutes (I needed 70), rotating halfway, until the cake doesn't jiggle too much when it's moved and a knife inserted in the middle comes out clean. Remove from the oven carefully, and cool for 15-30 minutes before refrigerating for at least four hours.Put the rest of the bag of berries (or additional cut fresh berries and a little water or fruit juice) and a couple of teaspoons of sugar in a saucepan on medium to reduce into a sauce. (Comment on this)
Monday, October 15th, 2012
_3:24 pm_[mhaithaca]	Vegan Pumpkin Cider Soup 2 sugar pumpkins ("pie pumpkins")6 cups vegetable stock (or water)2 cups apple cider1/4 cup maple syrup1 cup cashewsNutmeg, cinnamon, black pepper, cayenne pepper to taste.Preheat oven to 325 degrees. Cut the pumpkins in half, and scoop out the seeds and glop. (Save the seeds to roast if you like.) Place the pumpkin halves face-down on tin foil, and place in the oven. Meanwhile, place the cashews in a bowl of water to soak. (Give them a couple of hours.)After the pumpkins are roasted until soft (an hour or so), the skin will come off easily. Bring the vegetable stock or water to a simmer, cut the pumpkin into chunks, and add the chunks to the stock pot. Add cider, syrup, and seasonings. Drain the water from the cashews. In batches, blend the soup in a blender with a small handful of cashews at a time. The cashews will add creaminess and thickness (without cream) as well as protein. Return the blended soup to the pot to continue simmering so the flavors can continue to blend. Taste and add seasonings as needed.Salted vs unsalted cashews shouldn't be a big deal; most of the salt will wash away in the water soak, and a little salt will be good in the soup. (You can always add some if you like saltier soup.)This would also work with evaporated milk or unsweetened soy milk as an alternate source of creaminess. Use less (or no) maple syrup if you use sweetened condensed milk or sweetened soy milk. (1 Comment \|Comment on this)
Sunday, June 10th, 2012
_5:39 pm_[mhaithaca]	Peach Cobbler 1 stick (1/4 pound) butter1 cup flour1 cup sugar1 1/2 teaspoons baking powder1/2 teaspoon salt3/4 cup milk2-3 cups sliced peachesSlice peaches or defrost frozen peach slices. Use 3 cups rather than 2 if you're starting with frozen slices, as the same amount of fruit will take up more space. Sprinkle a little sugar over the peach slices in a bowl or measuring cup.Melt the stick of butter in a 12x9x2 inch baking dish or similar sized oval baking dish in a microwave, or melt the butter on the stove then pour it into the dish. Mix the dry ingredients in a bowl. Add the milk and stir into a batter. Pour the batter into the melted butter without stirring. Pour the peaches into the batter. Bake at 350 degrees for 45-50 minutes until golden brown. Allow to cool a bit before serving. (2 Comments \|Comment on this)
Friday, May 11th, 2012
_11:38 am_[mhaithaca]	Artichoke Frittata Courtesy of the William Henry Miller Inn.1 cup salsa1 can artichoke hearts, drained & chopped1 1/2 cup shredded cheddar cheese1 1/2 cup shredded monterey jack cheese6 eggs1/2 cup cream cheese1/2 cup sour creamSpritz a 12x9x2 baking dish with your olive oil mister or a cooking spray, and spread salsa in the bottom. Sprinkle the chopped artichoke hearts and the shredded cheese over the salsa. Beat the eggs with the cream cheese and sour cream, then pour over the cheese and artichoke hearts. Bake in a 350 degree oven for 35-40 minutes or until the egg's cooked and the top turns golden brown. (Comment on this)
Tuesday, April 24th, 2012
_5:31 pm_[mhaithaca]	Tropical Piña Colada Pineapple Upside-Down Cake Invented thanks to a suggestion to make a tropical dessert to go with yesterday's weather, which was anything but tropical. Adapted from the Old Fashioned Pineapple Upside-Down Cake recipe at Allrecipes.com.Ingredients4 eggs1/2 cup butter1 cup packed light brown sugar1 (20 ounce) can sliced pineapple1/2 cup shredded coconut1 cup sifted cake flour1 teaspoon baking powder1/4 teaspoon salt1 cup white sugar1 tablespoon butter, melted1 teaspoon rum or vanilla extract1/4 cup coconut milk or pineapple juiceDirectionsPreheat oven to 325 degrees F (165 degrees C).In a 10 inch heavy skillet with a heat-resistant handle (I used a cast iron skillet), melt 1/2 cup butter over very low heat. Remove from heat, and sprinkle brown sugar evenly over pan. Arrange pineapple slices to cover bottom of skillet. Distribute coconut around and over pineapple; set aside.Sift together flour, baking powder, and salt.Separate the eggs into two bowls. In a large bowl, beat egg whites just until soft peaks form. Add granulated sugar gradually, beating well after each addition. Beat until stiff peaks form. In a small bowl, beat egg yolks at high speed until very thick and yellow. With a wire whisk or rubber scraper, using an over-and-under motion, gently fold egg yolks and flour mixture into whites until blended. Fold in 1 tablespoon melted butter and vanilla extract and the coconut milk or pineapple juice. Spread batter evenly over pineapple in skillet.Bake for 35 to 40 minutes, or until surface springs back when gently pressed with fingertip. Loosen the edges of the cake with table knife. Cool the cake for 5 minutes before inverting onto serving plate. Sprinkle with powdered sugar. (1 Comment \|Comment on this)
Wednesday, May 20th, 2009
_2:59 pm_[vanessafrida]	Beer Poached Cod Infused with Jasmine Tea I was very inspired by the World Gourmet Summit when I tasted these dumplings that was poached in beer, and I have been wanting to try something similar at home. It still had to be pretty healthy cos well I am trying to cook healthy meals for dad….so I was thinking cod fish, seeing I have got a fair few pieces sitting in my freezer. My next challenge, what beer to use. Cod is pretty delicate in flavour, and I did not want to use a beer which would overpower the flavour of the cod. On my way to work a couple of day back, inspiration hit me.I would use Hoegaarden beer. A nice light flavoured Belgium beer with a floral note to it. To add some extra flavour to the poaching ingredients, I added the zest of one lemon to it, a little bit of seasoning, and some mushrooms. The little extra touch that impressed even me? I added some jasmine tea ‘pods’ to the poaching liquid to add to the flora fragrance. Click here for the recipe with step by step pictures (Comment on this)
Wednesday, April 22nd, 2009
_11:03 am_[vanessafrida]	Kahlua Tiramisu This seriously is one of the easiest dessert to whip up and anyone with 45 minutes to spare can make this. All it requires is a little planning ahead so that the tiramisu has time to cool and set.Taste wise, you can make it strong or weak alcohol wise, the choice is yours. I like my alcoholic desserts strong in taste…so I added more (as shown in the recipe below). You can substitute the kahlua with baileys if you like…and if you want to make a non-alcoholic dessert, just leave the kahlua out completely. I have done that before for a party and it was still delish. Click here for step by step pictures of how to make it ( recipe under cut Collapse )Kahlua TiramisuServes 10 Ingredients:30 Italian Ladyfingers2 cups extra strong coffee1/3 cup kahlua5 large eggs, separated1 cup caster sugar500g mascarpone cheesecocoa powder for dustingDirections for preparation:1. Combine coffee and kahlua together in a bowl2. Dip the ladyfingers in the kahlua mixture one by one and line one layer of the bowl3. Using an electric mixer, beat egg yolks and sugar till thick and creamy. Add mascarpone and beat till combined4. In a separate bowl, whisk egg whites till soft peaks form. Use a clean metal spoon to gradually fold the eggs white to the mascarpone mixture5. Spoon mascarpone mixture onto the first layer of ladysfingers and repeat6. End off with mascarpone cheese mixture7. Dust the tiramisu with tiramisu before serving. (Comment on this)
Wednesday, March 11th, 2009
_2:55 pm_[mhaithaca]	Spinach Salad Spinach, ripped in bite-size pieces, stems removed.Craisins.Dressing:1/2 cup olive oil1/4 cup cider vinegar2 Tbsp balsamic vinegar2 Tbsp prepared Dijon mustard1 Tbsp mayonnaise1/4 cup crumbled fetafreshly ground salt and pepper to tasteRip spinach into bite-sized pieces, discarding the stems. Wash. Combine dressing ingredients except for feta, and whisk thoroughly. Add feta and whisk to combine. Add to spinach and toss. Serve topped with Craisins. (Comment on this)
Monday, March 2nd, 2009
_10:46 pm_[mhaithaca]	Mark's Cidery Pork Chops Last week's TV Night was a pancake breakfast, and there was half a jug of apple cider left when we were done, so I decided to make pork chops with a cider reduction next! Here's what I did for tonight's TV Night dinner.8 thick-cut pork chops1 Tbsp oil1 cup apple cider1/2 cup white wine1/4 cup cider vinegarsalt & pepperHeat oil on medium high heat in a large skillet with an available cover. Sprinkle kosher salt on both sides of the pork chops, and when the oil's hot, place them in the skillet. Sear for about five minutes on each side; don't move them sooner than that.After they're seared on both sides, add the cider, white wine, and cider vinegar. Cover and let it boil for about five minutes, turning the chops twice. Reduce heat to low, uncover, and simmer for another five minutes.Remove the chops to a plate, sprinkle with freshly ground pepper, and cover with foil to keep warm. Turn the heat back up and reduce the liquid in the pan until it thickens to a wonderful syrupy consistency. Pour it over the chops and serve with garlicky sauteed spinach. (1 Comment \|Comment on this)
Monday, February 2nd, 2009
_4:04 pm_[sweetkisses0530]	Choco-Caramel Coffee Goodness! I made these for a get-together at a friends this past weekend :)Recipe and more pictures after the cut!( Read more...Collapse ) (Comment on this)
_3:05 pm_[sweetkisses0530]	Back with a vengeance! I haven't been in lj for a lil while... rl was in the way lol. It doesn't mean that I haven't been baking though because I sure have! Unfortunately, I didn't always get to take pictures of said baked goods. This batch of cuppies was for a TwilightMom's get-together that we had last December (yes i said december)Recipe after the cut!( Read more...Collapse ) (Comment on this)
Thursday, January 22nd, 2009
_10:03 pm_[mhaithaca]	Chicago Deep-Dish Pizza A recent episode of the Travel Channel show "Man v. Food" set in Chicago inspired this experiment, and I was really happy with how it turned out! I borrowed a friend's 15-inch cast iron skillet. Gonna need one of my own. :-)2-3 lbs pizza dough1 lb Italian sausageSliced pepperoni or ham1/2 lb sliced mushroomsFresh spinach, broccoli, etc.2 lb shredded mozzarella1/2 lb grated parmesan or asiago1 lb can crushed or diced tomatoes or thick/chunky tomato sauceBring your pizza dough to room temperature if it isn't already there. I used two balls of pizza dough made at my local supermarket, each about a pound and a half. Making dough from scratch is left as an exercise to the reader.Put the rack on the bottom rung of the oven and preheat to 450 degrees F.Brown the sausage (or any other raw meat) and drain the fat. Using olive oil or other vegetable oil, lightly coat the (inside) bottom and sides of your cast iron pan. Spread out the pizza dough on the bottom and up the sides of the pan. It may be easier to spread the dough before putting it in the pan, but you can also put the ball of dough in the pan and press it out.Spread most of the mozzarella evenly over the bottom of the pizza crust. Now, layer your meats and veggies. The veggies don't need to be pre-cooked, but the meat should be at least mostly cooked and drained. Add the rest of the mozzarella.Leaving behind extra liquid, spoon the tomatoes from the can over the toppings in your pizza, or pour thick sauce over everything.Sprinkle the grated cheese over the sauce, and pop the pizza on the bottom rack of the preheated oven for 20-30 minutes, or until the crust is golden and the cheese is gooey. Cast iron will be extremely hot! Use pot-holders to remove from the oven and let sit for 3-5 minutes on the stove.With a plastic spatula or pie-cutter, slice your pizza. Cast iron is still hot. Use a pot-holder to steady the pan while slicing. Avoid sharp metal, which may score your cast iron. If you're talented, you can also try removing the pizza and then slicing.Serve with a hearty beer or a glass of Chianti, and a spinach salad. (1 Comment \|Comment on this)
Thursday, September 4th, 2008
_11:42 pm_[sweetkisses0530]	Cookies and Ribs ( Read more...Collapse ) (Comment on this)
Friday, August 29th, 2008
_5:00 pm_[sweetkisses0530]	Chocolate Cupcake Surprise: Part Deux! ( Read more...Collapse ) (Comment on this)
Wednesday, August 20th, 2008
_8:32 pm_[sweetkisses0530]	Chocolate Cupcake Surprise! ( Read more...Collapse ) (Comment on this)
Thursday, August 14th, 2008
_10:52 pm_[sweetkisses0530]	Pseudo S'mores ( Read more...Collapse ) (Comment on this)
Thursday, August 7th, 2008
_11:44 am_[sweetkisses0530]	test Cuppies Chocolate Guiness Cupcake Chocolate Guinness Cupcakes with cream cheese frosting and dark chocolate drizzle.Recipe found here.Excuse the messy chocolate drizzle...it was 2am and i was tired. (Comment on this)
_12:43 pm_[vanessafrida]	Grilled Cheesy Lobster Lobster…..Yummm……Melted Cheese…..Yum Yum…put them both together….HEAVENLY. Tasting this dish, made the trauma of slaughtering the lobsters worth it. It didn’t take long assembling this dish, and after just 15 minutes in the oven. Our lobster was ready. The combination of the sweet firm flesh of the lobster married with the melted cheese…this was way more decadent than the cheesy scallops. We enjoyed the best of both worlds. Nice cheesy flesh for the main portion of the lobster, the natural flavour of the lobster was still retained in the large large claws. I am usually not a big fan of the pincer meat be it crabs or lobsters. Personally I find the flesh in the body sweeter and tastier. Yes it is a bit more work to dig out the flesh when it comes to crabs, but it just taste so much better. But with this fella….i thoroughly enjoyed every single bit, including the pincer.( recipe under cut Collapse ) Click here to read more and detailed pictures (Comment on this)
Tuesday, August 5th, 2008
_12:11 pm_[vanessafrida]	Vietnamese Pho This obviously isn't the end result but i love the colours!Vietnamese Pho is one of my favourite lunch options on a weekday. It’s soupy…beefy….and my sort of comfort food. After some research…., I gave it a shot over the weekend. Extremely simple to whip up, just a few ingredients and you are sorted. The only thing is the beef soup/stock does take a bit of time, but really it is worth it. The end result was amazing…we were so happy slurping everything up. Can I just say that using the grain fed shabu shabu beef from Greengrocer was a GREAT idea! We drapped the beef slices on top of the cooked noodles and bean sprouts and just poured the HOT soup over it and it was cooked. The meat was so juicy and flavourful. Click here to check out the end result ( recipe under cut Collapse ) (Comment on this)
Friday, August 1st, 2008
_3:17 pm_[sweetkisses0530]	Cupcake Pops aka Cake-on-a-Stick Thanks to Bakerella for the idea! I used Hershey's "Perfectly Chocolate" chocolate cake for the cake, flavored the white (blue) chocolate with raspberry, topped with an m&m then sprinkled with colored sugar crystals. (Comment on this)

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