Yummy Goodness - White Chocolate Cheesecake

Several years ago, I purchased the cookbook Favorite Brand Name Best-Loved Chocolate Recipes. This book is where my signature cheesecake recipe came from - it's a White Chocolate Cheesecake. Over the years, I've discovered a few tips for making it.

This is my go-to base for a basic cheesecake. I add different toppings, but the base is usually white chocolate. I think you could easily substitute semi-sweet chocolate and create a marble cheesecake.

Cheesecake is easy to make, it just takes a lot of time. I think a lot of people don't like to make it because it's not something you eat right out of the oven. Also, the ingredients for cheesecake cost $15 and up.

Here's the recipe for the base and how to jazz it up and make it a turtle cheesecake.

The crust is kinda like a sugar cookie. I think you could do about any kind of cookie for the bottom. Depending on the size of your springform pan, you might want to double this. I use a springform pan from Pampered Chef - I've used several over the years and this is my favorite.

You can top with your favorite topping - sometimes I just use chocolate shavings.

Heat your oven to 325 degrees.

The Crust

• 1/2 cup (1 stick) softened butter - salted or unsalted is fine
• 1/4 cup sugar
• 1/2 to 1 teaspoon vanilla (to your taste)
• 1 cup flour
• 1/2 teaspoon vanilla bean paste (optional)

Cream together all the ingredients - a hand mixer works great to get it fluffy. Spray the bottom and sides of your springform pan with a non-stick spray. Press the dough onto the bottom of the springform pan; prick with a fork.

Bake 25 minutes or until light golden brown. Let cool in pan.

The Base / Filling

• 4 blocks (8 oz size) of softened cream cheese (I use Philadelphia brand)
• 1/2 cup sugar
• 1 to 2 teaspoons vanilla (to your taste)
• 1 teaspoon vanilla bean paste (optional)
• 4 large eggs
• 12 oz white chocolate (I use Bakers), melted and slightly cooled

I use a Kitchen Aid stand mixer, but you can also use a hand mixer. Beat the cream cheese, sugar and vanilla  until well blended (about 2 minutes on 'stir'). Add the eggs - one at a time - until blended. Do not over mix.

Fold in the melted / cooled chocolate. They say if the chocolate is too hot it can start cooking the eggs. I have no clue if this is a myth.

Poor the mixture over the slightly cooled crust. Bake for 55 to 60 minutes. The center will be almost set and the edges will start to pull away. 

Place on a cooling rake - run a knife around the edges. Let cool for about 15 minutes. Then slowly release the form of the pan. Refrigerate for 4 hours or overnight. 

Good to Know

Cheesecake splits when it pulls away to quickly from the sides of the pan. I've made a lot of cheesecake and can only remember one not cracking. No need to fret because the topping covers it all up.

I find that cheesecake cuts better after setting out for about 10 minutes.

This cheesecake it rich and heavy. I've never substituted reduced or fat free cream cheese or a sugar substitute, so I'm not sure how it would turn out using substitutes.

Make it a Turtle

I use this ganache recipe from Taste of Home.

1/2 cup milk chocolate chips (I use Hershey's)

1/4 Heavy Whipping Cream

Bring the heavy cream just to a boil; pour over the chips and stir until smooth. Let the chocolate cool slightly and poor over the cheesecake - you can spread or drizzle it.

Sprinkle chopped pecans (to taste) on top of the ganache then drizzle caramel sauce (I use Hershey's or Smuckers) on top.

Chocolate Chip & Heath Cookies

Fancy grocery store inspired chocolate chip and toffee cookies.

My mom taught me how to bake, but the best chocolate chip cookie recipe ever came from my friend Richalle. Richalle's mom makes amazing cookies - the secret ingredient is instant pudding.

About the same time she shared the recipe with me, there was a fancy local grocery store that sold chocolate chip and toffee cookies. So, my recipe was inspired by the fancy local grocery store.

Pudding and chocolate chunks
the key to awesome cookies.

Ingredients

• Nestle Chocolate Chip Chunks
• Heath Toffee Chips (I use half a bag)
• 2 eggs
• 1 cup butter softened (not melted)
• 1 teaspoon vanilla
• 3/4 brown sugar
• 1/4 sugar
• 2 1/4 cup flour
• 1 teaspoon baking soda
• 1 package french vanilla pudding (dry)

In a bowl: mix flour, baking soda and pudding - set aside.

Mix the butter with a mixer for about a minute - I use a KitchenAid stand mixer. Then mix in the sugars. After the sugars and butter are mixed well, add the vanilla and the eggs. Gradually mix in the flour mixture. Add in the chips. Spoon/drop the cookie dough on the cookie sheet.

Bake at 375 degrees for 8 to 10 minutes. Let the cookies cool on the cookie sheet while baking a second sheet ... cool the cookies for about 8 to 10 minutes. My preference is to make one tray at a time using a Pampered Chef stone, but I rarely have time to make them that way.

I use the 'base' of this recipe to make white chocolate and macadamia nut cookies in addition to other combinations. The pudding seems to help the cookies stay moist for several days.

I get about 50 two inch cookies out of this. According to the Weight Watchers recipe builder, they are 4 points each. You could reduce the points by using less chips and substituting for healthier flour and sugar alternative.

Making Sandra Lee Proud

The ingredients.

For a long time one of my favorite tv chefs has been Sandra Lee from the Food Network's Semi-Homemade. If you're not familiar with her, she shows you how to make great food that's not made from scratch ... it's semi-homemade.

When I came across the recipe for S'mores Cookies on The Girl Who Ate Everything, I knew I wanted to try making them. Christy's recipe is great, but I wanted to make it even more spectacular by making it faster and easier.

All those hours watching Sandra Lee paid off because I immediately thought about using Nestle break and bake cookie dough.

Getting together with the girls for cards, was the perfect opportunity to try out this recipe. I tried making the s'mores cookies two different ways.

S'mores Cookies - Version 1

For my first attempt, I spaced the graham crackers out on the cookie sheet. I also used a full square of the cookie dough. I baked them at 325 for approximately 15 minutes. I put the Hershey's on after the cookies came out of the oven. The end result was more of a cookie look.

Version 1 - looking good.

Version 1 after about 15 minutes at 325.

S'mores Cookies - Version 2

For the second round, I placed the graham crackers next to one another. I also used half of a cookie dough square for each graham cracker. This time I also, cut the marshmallows in half. They seemed to stay in place better and not roll around. After they baked, I cut as needed. For the most part, the cookie dough fit the cracker.

Version 2 - looking good

Version 2 - after about 15 minutes at 325

My preference is Version 2. Next time, I'll use more marshmallows. I might also try them with chocolate graham crackers and peanut butter cookie dough.

The great thing about making these was that the clean up was super easy. I dirtied a knife and spatula. They were a huge hit at cards.

Macarons Take Two

My current 'strange addiction' could be mastering French Macarons. I blame my fascination with French Macarons on my friend Tammy and Pinterest. Tammy has mastered making them; however, she is a full-time pastry chef. Through Pinterest, I found David Lebovitz and Helene Dujardin they are simply amazing. They share their knowledge through their sites.

Second attempt at French Macarons - I give myself a B+

I tried making macarons earlier this month and needless to say the shells were a failure. Back to the internet I went ... in search of tips for making French Macarons. I came across "How to make macarons: what's working for me right now" on the blog Eat. Live. Travel. Write. This post is full of great tips and tricks. It was here that I found the best tip about piping the shells - pipe from the side. This combined with taps / whacks of the tray on the counter help create the little foot and a smooth shell.

Today was attempt number two at making David Lebovitz' Chocolate French Macarons, and I'm thrilled with how they turned out. I also made his chocolate filling - mine didn't seem to be as thick as I thought it should be. I took them with me to share with the card girls. They all agreed they were tasty.

What's working for me:

• Weighing the ingredients with a food scale.
• Grinding the almond flour, confectioners sugar and dutch coco in a food processor then shifting it.
• Piping the shell filing from the side.
• Leaving the egg whites out for about 30 minutes to an hour. Long enough to get about room temperature.
• Whacking the cooking sheet on the counter - it seems to help the shells get the foot and a smooth top.
• Baking them right away. That's right, I don't let them set out for an extended period of time.

I'm now ready to try a new flavor. What should I try next?

Macarons Sans Coconut

It wasn't until I met the amazing pastry chef and artist, Tammy Varney, that I learned not all macarons have coconut. Tammy makes amazing French Macarons for her cafe - Meridienne Dessert Salon & Cafe in downtown Rogers. She also designed and made our amazing wedding cake.

'American' Macaroons have coconut and a second 'o'; however, French macarons do not have coconut and only have one 'o.'

Through Pinterest, I found David Lebovitz. He's another amazing pastry chef / baker. On his site he gives a lot of how to about making French Macarons, and he has a recipe for French Chocolate Macarons. I ordered the ingredients from King Arthur Flour that I couldn't find at the local Walmart.

My first try! Pre filling.

I followed his recipe and even weighed the ingredients instead of going by volume. They tasted amazing; however, I need to work on my piping technique. Also, I think I added the sugar to the egg whites too soon.

They had the 'footing' on the bottom, but only three came out with a smooth top. I'll try them again and again until I master the shape - which I think is all about the way it's piped.

Personal note: I do not like coconut.

Tahmra's Sugar Popcorn

Today, I spent the majority of the day cleaning / organizing my work room with lots of breaks to check Facebook and Pinterest. A Facebook post from my friend Tahmra caught my eye - it was simply a picture of popcorn that she called sugar popcorn. She totally teased several of us because she posted it and then watched a movie. I thought maybe it was as simple as sprinkling sugar instead of salt. After the movie, she kindly shared the recipe.  Oh, it's so much more delicious than sprinkling sugar.

Every once in awhile a tasty treat gives me a flashback to childhood. Needless to say Tahmra's Sugar Popcorn did just that. The first bite took me back to the summer before fifth grade when we got our first microwave. The microwave was a great invention; however, I quickly learned to make Rice Krispie Treats in the microwave. That summer I gained 20 pounds. Making a bowl of Rice Krispie Treats was way to easy - heck, I mixed everything in a bowl and ate from the bowl. Enough of my trip down chubby lane.

Here's Tahmra's Sugar Popcorn Recipe

Ingredients:

• 1/4 cup butter
• 1/4 white sugar (use brown sugar if you want a caramel flavor)
• 2 Tablespoons corn syrup
• 1 bag of plain microwave popcorn (I recommend Orville Redenbacher's Natural)

Before I devoured more than half the bowl.

Pop the popcorn - dump in bowl. Melt (medium heat) the butter, sugar and corn syrup in a small saucepan. Once the sugar is dissolved, the mixture will be nice and smooth. Dump the mixture over the popcorn - stir or toss to coat the popcorn. 

Grab a handful of napkins and your favorite beverage - enjoy!

I'm curious to make this with Splenda and I Can't Believe It's Not Butter. I think it might also be good with sea salt or Kosher salt (something large ground) maybe even with some salted peanuts. 

Go Go Bananas and Sour Cream

Several years ago, a co-worker brought the most delicious banana bread to work. It was super moist and fabulous. She said the secret ingredient was sour cream. At the time, I wasn't aware of all the things sour cream is added to, so I was a bit shocked when she said that the banana bread contained it.

The only banana bread recipe I had ever made was from Pampered Chef. The recipe had peanut butter, peanuts and chocolate chips. A few weeks ago, we had some bananas that needed thrown out or used in a recipe. I didn't have everything to make my go-to banana bread recipe, so I searched www.allrecipes.com for a banana bread recipe with sour cream. All Recipes is my favorite site for searching recipes.

I decided to go with Cathy's Banana Bread recipe. It had great reviews and called for sour cream. I can't seem to follow a recipe exactly, so below is my version of the recipe.

Cathy's Banana Bread - Vanessa's Way

Too bad the internet doesn't have smell.

• 1 cup or 2 medium / large bananas mashed
• 1 cup sour cream
• 1/4 cup butter (softened)
• 1 cup brown sugar
• 1/3 cup white sugar
• 2 eggs
• 1 tsp vanilla
• 2 cups flour
• 1 tsp baking soda
• 1 tsp baking powder
• 1/4 tsp Kosher salt
• 1/2 bag chocolate chips (optional)

Mix the bananas and sour cream together - it'll kinda be the consistency of pudding. I use a Pastry Blender or the Mix & Chop from Pampered Chef to mash the bananas.

Mix the butter and sugars. Add the eggs and vanilla. Then blend in the banana mixture. Next add the dry ingredients. The batter will be kinda runny.

Divide the batter in four mini loaf pans. I use an ice cream scoop to divide the batter - about four scoops per pan. Bake at 350 degrees for 30 to 40 minutes.

Me and brown sugar - I typically buy light and dark brown sugar and mix the two in a canister. The original recipe called for all white sugar. I don't think the brown sugar changes the taste that much - I just wanted to try it.

Obviously, I added chocolate chips to these.
I love a tall cold glass of milk with banana bread.

Christmas Baking-palooza 2011

It's been several years since I did the Christmas baking thing. I found some recipes that I wanted to try out. Once I got started baking, I couldn't stop.

I don't remember not knowing how to bake; however, I don't remember the first time I baked. What I do remember is my mom (Marilyn) teaching me how to bake. The majority of what I know about baking is because of her. Several of the cookies recipes she shared with me were her mom's recipes. It always surprises me to meet someone that claims they do not know how to bake.

One of my new recipes came from Leigh Anne at Your Homebased Mom, her Oatmeal Peppermint Dipped Cookies are delicious!

I tweaked her recipe a bit and came up with what I'm calling Oatmeal Chunk Peppermint Bark Cookies. I can't help myself, I always like to put my twist on recipes. I rarely follow a recipe exactly. This causes a bit of anxiety with a few of my friends that insist on following a recipe exactly.

I like to call these Oatmeal Chunk Peppermint Bark Cookies.

I use a Kitchen Aid Mixer because I like to let it do all the work.

For the cookies, you'll need the following:

• 1 cup unsalted butter at room temperature
• 1 cup brown sugar
• 1 cup white sugar
• 1 tsp vanilla
• 2 eggs
• 1 1/2 cup flour
• 1 tsp cream of tartar
• 1 tsp baking soda
• 1 tsp salt (Kosher or Sea)
• 3 cups oats (Quaker Old Fashioned)
• 1 bag of Nestle Chocolate Chunks

I always mix / fluff the butter then add the sugars. After the butter and sugar are fluffy, I add the eggs and vanilla. 

While that's all mixing, I measure out the flour, cream of tartar, baking soda, salt and oats and mix in a bowl. Gradually add the flour mixture to the butter mixture.

Add in chips. I use around half a bag of Nestle Chocolate Chunks.

Bake at 350 degrees for 10 to 12 minutes. The cookies will spread out on the pan, so be sure to leave plenty of space.

For the dip, you'll need:

1 bag of chocolate chips (select your favorite kind - semi-sweet, milk or dark)

*2 Tbl Crisco

Crushed Peppermint

I melt the chocolate the old school way over with a double boiler. Pampered Chef has one that fits most saucepans. The amount of Crisco to use depends on on smooth the chocolate melts. All chocolate does not melt the same. I find it usually takes one to two tablespoons.

When I dip the cookies, I don't worry too much about covering the back of the cookie. I do a quick dip of the front then place on parchment paper. Sprinkle the crushed peppermint on the chocolate while it's still soft. I used miniature candy canes - they come individually wrapped. I just tapped them with a hammer a few times and they broke apart great. 

I would love to know what you think of Leigh Anne's recipe and mine. Let me know if you how you put your twist on it. I think butterscotch chips might be yummy!