I don't think this post needs any flashy intro..it's about cheesecake. Chocolate cheesecake. There is Bailey's in this cheesecake. It's topped with dark chocolate ganache.
If you don't want your cheesecake to crack, use a water bath. This is an easy way to have a water bath. Fill a 9x13 pan halfway with water and place it on the bottom rack while the oven preheats, and then while the cheesecake cooks.
Might as well get right to it...
Bailey's Chocolate Cheesecake
from gimmesomeoven
Crust ingredients:
1.5 cups chocolate graham cracker or chocolate cookie crumbs
1/3 cup powdered sugar
1/3 cup unsweetened cocoa powder
1/4 cup butter, melted
Cheesecake ingredients:
3 (8 oz) packages of cream cheese, softened
1 1/4 cups white sugar
1/4 cup unsweetened cocoa powder
3 tbsp all-purpose flour
3 eggs
1/2 cup sour cream
1/2 cup Bailey's or other Irish Cream liqueur
Chocolate Ganache:
1/2 cup heavy cream
4 oz. dark chocolate
1. Preheat oven to 350. In a large bowl mix cookie crumbs, powdered sugar and cocoa. Add melted butter and stir until well combined. Pat into the bottom of a 9" springform pan. Bake for 10 minutes. Increase oven temperature to 450.
2. In a large bowl combine cream cheese, white sugar, cocoa and flour. Beat at medium speed until blended and smooth. Add eggs, one at a time, mixing well between each egg. Blend in the sour cream and Bailey's, mixing on low speed until blended. Pour filling over crust.
3. Place the cheesecake in the oven on the shelf above the water bath, and bake at 450 degrees for 10 minutes. Reduce oven temperature to 250 and continue baking for 60 minutes.
4. With a knife, loosen the cheesecake from the rim of the pan. Let cool. Chill for a few hours until ready to serve. Remove the rim of the pan and top with ganache (instructions below).
Ganache:
Heat the cream in a small saucepan over med-low heat until almost boiling. Pour over the chocolate and let sit for 30 seconds. Stir the chocolate and cream until chocolate has melted and is well combined with the cream.
I also topped it with chocolate shavings because why not?
Monday, December 27, 2010
Chicken Pot Pie Penne
I think I can officially wish everyone a Merry Christmas finally, now that I'm ready to post about the food I made for Christmas. I hope Santa was good to everyone. I got a lot of kitchen things that I'm very happy about. I got my dessert plates and measuring cups from Anthropologie that I wanted. I also got a grill pan, a pizza stone, a 12" bamboo steamer, new mixing spoons, a big glass mixing bowl, some spices, a new oven mitt, 2 cookbooks, some dish towels, and I think that's it for the kitchen items.
Christmas Eve is always a big deal in my family. We go to my grandmother's where she makes potato pancakes that you can eat with butter, or mayonnaise, or salmon. Basically, it's not healthy eating. I contributed to unhealthiness by making Chicken Pot Pie Penne.
Chicken Pot Pie Penne
from here
2 tbsp unsalted butter or olive oil
1 medium onion, finely chopped
2 cloves garlic, minced
10 oz. white or cremini mushrooms, thinly sliced
1 tbsp all-purpose flour
2 cups low sodium chicken broth
1 cup half & half or heavy cream
1 rotisserie chicken, shredded into bite sized pieces
1 cup frozen peas and carrots mix
1 tbsp lemon juice
1 tsp fresh minced thyme
1-2 cups whole wheat dry penne pasta (or any pasta)
1. Cook the pasta according to package directions. When done, place in a large bowl and set aside.
2. Melt the butter in a large skillet over med-high heat. Cook onion, garlic and mushrooms in the skillet until golden brown.
3. Sprinkle flour over the mushroom mixture in the skillet and stir. Cook for a few seconds to rid the floury smell and then add the broth, half & half (or cream) to the skillet. Deglaze the skillet, scraping up any bits of fond at the bottom of the skillet. Reduce heat to med-low and simmer, uncovered, until the liquid is slightly thickened.
4. Add the chicken, frozen peas and carrots, lemon juice and thyme to the skillet. Cook until heated through and season with salt and pepper to taste. Place the hot penne pasta into the skillet and toss to combine.
This is the only recent food item I have a picture of. I was so busy with everything that pictures never really crossed my mind. I also added more pasta than the recipe called for. The pasta should be creamier, similar to the inside of a pot pie, all covered with gravy.
Christmas Eve is always a big deal in my family. We go to my grandmother's where she makes potato pancakes that you can eat with butter, or mayonnaise, or salmon. Basically, it's not healthy eating. I contributed to unhealthiness by making Chicken Pot Pie Penne.
Chicken Pot Pie Penne
from here
2 tbsp unsalted butter or olive oil
1 medium onion, finely chopped
2 cloves garlic, minced
10 oz. white or cremini mushrooms, thinly sliced
1 tbsp all-purpose flour
2 cups low sodium chicken broth
1 cup half & half or heavy cream
1 rotisserie chicken, shredded into bite sized pieces
1 cup frozen peas and carrots mix
1 tbsp lemon juice
1 tsp fresh minced thyme
1-2 cups whole wheat dry penne pasta (or any pasta)
1. Cook the pasta according to package directions. When done, place in a large bowl and set aside.
2. Melt the butter in a large skillet over med-high heat. Cook onion, garlic and mushrooms in the skillet until golden brown.
3. Sprinkle flour over the mushroom mixture in the skillet and stir. Cook for a few seconds to rid the floury smell and then add the broth, half & half (or cream) to the skillet. Deglaze the skillet, scraping up any bits of fond at the bottom of the skillet. Reduce heat to med-low and simmer, uncovered, until the liquid is slightly thickened.
4. Add the chicken, frozen peas and carrots, lemon juice and thyme to the skillet. Cook until heated through and season with salt and pepper to taste. Place the hot penne pasta into the skillet and toss to combine.
This is the only recent food item I have a picture of. I was so busy with everything that pictures never really crossed my mind. I also added more pasta than the recipe called for. The pasta should be creamier, similar to the inside of a pot pie, all covered with gravy.
Tortilla and Black Bean Pie
I have not been a good blogger....but I have a good excuse. The holidays are such a crazy time. I did do some cooking, but I cut back a little due to various Christmas parties and activities that had food there and eating more of other people's cooking. On the 18th, we had a yankee swap at the bar and I made Tortilla and Black Bean Pie. Actually I made three of them.
I adapted the recipe a little to suit my needs. It is regularly a meatless dish, but I added some ground hamburg with some taco seasoning to it, as the crowd was more meat-eaters. I also didn't make it in a springform pan, which is why I made three. I used regular disposable pie pans which are not as deep as a springform, so the 8 layers ended up as 2 layers per pan.
Tortilla and Black Bean Pie
4 (10") flour tortillas
1 tbsp. canola oil
1 large onion, diced
1 jalapeno chile, seeded and minced
2 cloves garlic, minced
1/2 tsp. ground cumin
coarse salt and ground pepper
2 (15oz) cans black beans, rinsed and drained
12 oz. beer or 1.5 cups water
1 (10oz) package of frozen corn
4 scallions, thinly sliced
8 oz. shredded mexican cheese
sour cream and salsa for serving
1. Preheat oven to 400. Using a paring knife, trim tortillas to fit a 9" springform pan, using the bottom of the pan as a guide. Set aside.
2. Heat oil in a skillet over medium heat. Add onion, jalapeno, garlic, and cumin; season with salt and pepper. Cook, stirring occasionally, until onion is softened 5-7 minutes.
3. Add beans and beer to skillet and bring to a boil. Reduce heat and simmer until the liquid has almost evaporated, 8-10 minutes. Stir in corn and scallions and remove from heat. Season with salt and pepper.
4. Fit a trimmed tortilla into the bottom of the springform pan; layer with 1/4 of the beans and sprinkle evenly with some of the cheese. Repeat three times, using all of the remaining cheese on the top layer. Bake until hot and cheese is melted, 20-25 minutes. Unmold pie and serve in slices with sour cream and salsa.
I don't have any pictures of this, as I was rushing around. It was pretty good though and people seemed to enjoy it.
I adapted the recipe a little to suit my needs. It is regularly a meatless dish, but I added some ground hamburg with some taco seasoning to it, as the crowd was more meat-eaters. I also didn't make it in a springform pan, which is why I made three. I used regular disposable pie pans which are not as deep as a springform, so the 8 layers ended up as 2 layers per pan.
Tortilla and Black Bean Pie
4 (10") flour tortillas
1 tbsp. canola oil
1 large onion, diced
1 jalapeno chile, seeded and minced
2 cloves garlic, minced
1/2 tsp. ground cumin
coarse salt and ground pepper
2 (15oz) cans black beans, rinsed and drained
12 oz. beer or 1.5 cups water
1 (10oz) package of frozen corn
4 scallions, thinly sliced
8 oz. shredded mexican cheese
sour cream and salsa for serving
1. Preheat oven to 400. Using a paring knife, trim tortillas to fit a 9" springform pan, using the bottom of the pan as a guide. Set aside.
2. Heat oil in a skillet over medium heat. Add onion, jalapeno, garlic, and cumin; season with salt and pepper. Cook, stirring occasionally, until onion is softened 5-7 minutes.
3. Add beans and beer to skillet and bring to a boil. Reduce heat and simmer until the liquid has almost evaporated, 8-10 minutes. Stir in corn and scallions and remove from heat. Season with salt and pepper.
4. Fit a trimmed tortilla into the bottom of the springform pan; layer with 1/4 of the beans and sprinkle evenly with some of the cheese. Repeat three times, using all of the remaining cheese on the top layer. Bake until hot and cheese is melted, 20-25 minutes. Unmold pie and serve in slices with sour cream and salsa.
I don't have any pictures of this, as I was rushing around. It was pretty good though and people seemed to enjoy it.
Monday, December 13, 2010
Asparagus Stir-Fry
I realize that it has been a week since my last post, but I had a lot of opportunities to not cook last week and I took them. It saved me some money (since I had been spending like crazy on food) and I was able to buy a couch yesterday! Not from saving that much money from not grocery shopping, but it gave me a little extra.
This past weekend I went out to dinner with the girls, had the ladies yankee swap, which had sooooo much good food, and bought my new couch. After grocery shopping for last night's dinner, I was glad I had only planned for one night of cooking. I had almost forgot that my cousin is here from Florida and we are having a Chinese food dinner tonight to celebrate.
I decided to make something I have made several times. I made Asparagus Stir-Fry. It's quick and easy and decently healthy.
Asparagus Stir-Fry
from: no idea???
4 tbsp. cooking oil, divided
1 cup sliced celery
4 cups fresh asparagus pieces
1/2 cup sliced green onions
4 skinless, boneless chicken breasts, cut into 1" strips
2 tsp. grated orange peel
1 garlic clove, minced
1/2 cup water
2 tbsp. orange juice concentrate
4 tsp. cornstarch
1. In a large skillet or wok, heat 2 tbsp. of oil over med-high heat. Stir-fry celery for 1 minute. Add asparagus and onions, and stir-fry 3-5 minutes or until asparagus is crisp-tender. Transfer to a bowl and set aside.
2. Add remaining oil to the skillet. Stir-fry chicken, garlic and orange peel for 3-4 minutes or until chicken juices run clear.
3. Combine the water, soy sauce, OJ concentrate, and cornstarch; add to skillet along with vegetables. Cook and stir for 3 minutes or until sauce is thickened and vegetables are heated through.
4. Serve over rice.
This past weekend I went out to dinner with the girls, had the ladies yankee swap, which had sooooo much good food, and bought my new couch. After grocery shopping for last night's dinner, I was glad I had only planned for one night of cooking. I had almost forgot that my cousin is here from Florida and we are having a Chinese food dinner tonight to celebrate.
I decided to make something I have made several times. I made Asparagus Stir-Fry. It's quick and easy and decently healthy.
Asparagus Stir-Fry
from: no idea???
4 tbsp. cooking oil, divided
1 cup sliced celery
4 cups fresh asparagus pieces
1/2 cup sliced green onions
4 skinless, boneless chicken breasts, cut into 1" strips
2 tsp. grated orange peel
1 garlic clove, minced
1/2 cup water
2 tbsp. orange juice concentrate
4 tsp. cornstarch
1. In a large skillet or wok, heat 2 tbsp. of oil over med-high heat. Stir-fry celery for 1 minute. Add asparagus and onions, and stir-fry 3-5 minutes or until asparagus is crisp-tender. Transfer to a bowl and set aside.
2. Add remaining oil to the skillet. Stir-fry chicken, garlic and orange peel for 3-4 minutes or until chicken juices run clear.
3. Combine the water, soy sauce, OJ concentrate, and cornstarch; add to skillet along with vegetables. Cook and stir for 3 minutes or until sauce is thickened and vegetables are heated through.
4. Serve over rice.
Monday, December 6, 2010
Pasta Dish
The cold weather is already bumming me out. It was in the 30s today, and made me want to do nothing but cuddle under a blanket. Instead of grocery shopping, I scrounged through my cabinets to see what I could finagle with the supplies I had. That gave way to my Chicken Langostino Spicy Pasta Dish.
I used 3 kinds of pasta that I left in boxes. I had some fettuccine, spaghetti, and whole wheat spaghetti. I also had a jar of garlic and herb pasta sauce, frozen langostino tails, jalapeno and chili oil, garlic, and red pepper flakes. Langostino tails are like a mix of shrimp and lobster (at least I think so).
Mum came home and smelled my kitchen and asked if I had enough to share. Since I have no self-control when cooking pasta, I definitely had 3 full servings. She gave me some chicken to throw in, as the langostino tails were on the fewer side, and she made some garlic toast. She also supplied some shredded asiago cheese to top it with. Perfect!
There isn't really a recipe for this. I cooked the pasta and threw the langostino tails (which you can get at Trader Joe's) in a skillet over med-high heat with some jalapeno and chili oil and minced garlic. I sprinkled some red pepper flakes on top. I added the chicken (which was pre-cooked and just needed to be heated through) to the skillet later and added in more oil and pepper as needed to my taste. I threw a cup of pasta sauce in with my cooked pasta to lightly coat it. I served it all together on a plate.
I used 3 kinds of pasta that I left in boxes. I had some fettuccine, spaghetti, and whole wheat spaghetti. I also had a jar of garlic and herb pasta sauce, frozen langostino tails, jalapeno and chili oil, garlic, and red pepper flakes. Langostino tails are like a mix of shrimp and lobster (at least I think so).
Mum came home and smelled my kitchen and asked if I had enough to share. Since I have no self-control when cooking pasta, I definitely had 3 full servings. She gave me some chicken to throw in, as the langostino tails were on the fewer side, and she made some garlic toast. She also supplied some shredded asiago cheese to top it with. Perfect!
There isn't really a recipe for this. I cooked the pasta and threw the langostino tails (which you can get at Trader Joe's) in a skillet over med-high heat with some jalapeno and chili oil and minced garlic. I sprinkled some red pepper flakes on top. I added the chicken (which was pre-cooked and just needed to be heated through) to the skillet later and added in more oil and pepper as needed to my taste. I threw a cup of pasta sauce in with my cooked pasta to lightly coat it. I served it all together on a plate.
I got my new Clean Eating magazine in today, and there are so many good recipes to try...can't wait!!!!
Wednesday, December 1, 2010
Dulce de Leche and Chocolate Chunk Bread Pudding
So I took a poll on which dessert I should make tonight. I usually get several comments on every food post I make on Facebook...but I got 2 votes yesterday. Where were you all when I needed your input most??? Anyways, the 2 people made the same vote, so Dulce de Leche it is.
How much of a novice cook am I? The recipe called for egg bread....and I googled egg bread. Yes. I googled egg bread. Turns out it's Challah bread. Why don't they just say that? I got the last loaf of Challah in the store (score!). I also pulled all the stops and bought Ghirardelli brand bittersweet
chocolate chips...
...that's not true. I wasn't trying to be fancy, it was the only brand that sold bittersweet chips in the store.
Also, today this was the second recipe that I overlooked an ingredient and forgot to pick something up for it. I forgot the onions in the French Onion Mac...I know, I know...it's right in the name! And I forgot to grab a nip of rum for the bread puddings. Luckily, our dear friend Steven who passed away not long ago was a liquor enthusiast and in-between trips to England, Canada and here, he would bring us back some sort of scotch or rum to try. He talked on and on about Gosling's Black Rum, and I found it in my parents' liquor cabinet. I am not a rum person...one horrifying night of too much Captain has ruined it for me forever. Even pouring my measly 2 tablespoons of it made me cringe. Ok, back to photos of challah!
Dulce de Leche and Chocolate Chunk Bread Pudding
from Bon Appetit Desserts
8 1/2-inch thick slices egg bread, crusts trimmed, cut into 3/4 to 1-inch cubes
4 tbsp unsalted butter, melted, divided
1.5 cups heavy whipping cream
1 cup purchased dulce de leche or butterscotch caramel ice cream topping
4 large eggs
2 large egg yolks
2 tbsp dark rum
1 tsp vanilla extract
pinch of salt
1/2 cup bittersweet chocolate chips
2 tbsp sugar
powdered sugar
1. Preheat oven to 350. Place bread cubes in a large bowl. Drizzle with 3 tablespoons of melted butter; toss. Transfer to a rimmed baking sheet. Bake until bread begins to color, stirring occasionally, about 12 minutes. Cool, brush 11x7x2-inch glass baking dish with remaining melted butter.
2. Stir cream and dulce de leche topping in a medium saucepan over medium heat until well blended and bubbling. Remove from heat. Whisk eggs and yolks in a large bowl. Add rum, vanilla, and salt; gradually whisk in warm dulce de leche mixture. Stir in bread cubes. Let soak 30 minutes, stirring occasionally.
3. Mix chocolate chips into custard mixture; transfer to prepared dish. Sprinkle with 2 tablespoons of sugar. Bake pudding until puffed and set in center, about 35 minutes. Cool 15 minutes. Sift powdered sugar over pudding. Serve warm with additional dulce de leche sauce.
It tastes as good as it looks and sounds.
How much of a novice cook am I? The recipe called for egg bread....and I googled egg bread. Yes. I googled egg bread. Turns out it's Challah bread. Why don't they just say that? I got the last loaf of Challah in the store (score!). I also pulled all the stops and bought Ghirardelli brand bittersweet
chocolate chips...
 | |
| Challah! |
 |
| Sliced challah |
...that's not true. I wasn't trying to be fancy, it was the only brand that sold bittersweet chips in the store.
Also, today this was the second recipe that I overlooked an ingredient and forgot to pick something up for it. I forgot the onions in the French Onion Mac...I know, I know...it's right in the name! And I forgot to grab a nip of rum for the bread puddings. Luckily, our dear friend Steven who passed away not long ago was a liquor enthusiast and in-between trips to England, Canada and here, he would bring us back some sort of scotch or rum to try. He talked on and on about Gosling's Black Rum, and I found it in my parents' liquor cabinet. I am not a rum person...one horrifying night of too much Captain has ruined it for me forever. Even pouring my measly 2 tablespoons of it made me cringe. Ok, back to photos of challah!
 | ||
|
 |
| Dulce deliciousness... |
Dulce de Leche and Chocolate Chunk Bread Pudding
from Bon Appetit Desserts
8 1/2-inch thick slices egg bread, crusts trimmed, cut into 3/4 to 1-inch cubes
4 tbsp unsalted butter, melted, divided
1.5 cups heavy whipping cream
1 cup purchased dulce de leche or butterscotch caramel ice cream topping
4 large eggs
2 large egg yolks
2 tbsp dark rum
1 tsp vanilla extract
pinch of salt
1/2 cup bittersweet chocolate chips
2 tbsp sugar
powdered sugar
1. Preheat oven to 350. Place bread cubes in a large bowl. Drizzle with 3 tablespoons of melted butter; toss. Transfer to a rimmed baking sheet. Bake until bread begins to color, stirring occasionally, about 12 minutes. Cool, brush 11x7x2-inch glass baking dish with remaining melted butter.
2. Stir cream and dulce de leche topping in a medium saucepan over medium heat until well blended and bubbling. Remove from heat. Whisk eggs and yolks in a large bowl. Add rum, vanilla, and salt; gradually whisk in warm dulce de leche mixture. Stir in bread cubes. Let soak 30 minutes, stirring occasionally.
3. Mix chocolate chips into custard mixture; transfer to prepared dish. Sprinkle with 2 tablespoons of sugar. Bake pudding until puffed and set in center, about 35 minutes. Cool 15 minutes. Sift powdered sugar over pudding. Serve warm with additional dulce de leche sauce.
It tastes as good as it looks and sounds.
French Onion Mac & Cheese
Oh gruyere, you've done it again! I used up my leftover gruyere to make some French Onion Mac & Cheese. I don't even know what to say about this dish, other than it's delicious and I have an absurd amount of leftovers. I got it from Rachel Ray's magazine when Mum was purging them. It's part of my mac & cheese recipe collection. I have some great variations on the classic dish, and this one lived up to my mac & cheese expectations.
A really handy tool that I have that made this more fun (at least I think it's fun...) is my Ikea shredder bowl. It comes with two shredder tops, one regular and one more grated and two bowls with covers for shredding and storing leftovers. Ikea, you truly are the Disneyland for adults who love homegoods.
French Onion Mac & Cheese
from Everyday with Rachel Ray
4 tablespoons butter
2 large onions, very thinly sliced
1 tsp ground thyme
1 bay leaf
salt and pepper
1 lb. penne rigate or whole wheat penne rigate
2 tbsp flour
1 cup chicken stock
1 cup whole milk
freshly grated nutmeg
3/4 lb. gruyere, shredded
1. In a skillet, melt 2 tablespoons of butter over medium-high heat. Stir in the onions, thyme and bay leaf for 5 minutes; season with salt and pepper. Lower the heat and cook until the onions are browned, 10 to 15 minutes. Transfer to a plate and discard the bay leaf. Reserve the skillet.
2. Meanwhile, cook pasta until al dente. Drain and return to pot.
3. In the reserved skillet, melt the remaining 2 tablespoons of butter over medium heat. Whisk in the flour for 1 minute, then whisk in the chicken stock and milk. Bring to a boil; season with salt, pepper and nutmeg. Lower heat and cook until thickened, about 5 minutes. Stir in cheese until melted.
4. Combine onions and sauce with the pasta and toss well.
 | |||
| Gruyere & Smoked Guyere! |
 | ||
| $4 (for a set of 2!) |
 | ||
| It does such wonderful things! |
 | ||
| I need to work on photography skills..... |
French Onion Mac & Cheese
from Everyday with Rachel Ray
4 tablespoons butter
2 large onions, very thinly sliced
1 tsp ground thyme
1 bay leaf
salt and pepper
1 lb. penne rigate or whole wheat penne rigate
2 tbsp flour
1 cup chicken stock
1 cup whole milk
freshly grated nutmeg
3/4 lb. gruyere, shredded
1. In a skillet, melt 2 tablespoons of butter over medium-high heat. Stir in the onions, thyme and bay leaf for 5 minutes; season with salt and pepper. Lower the heat and cook until the onions are browned, 10 to 15 minutes. Transfer to a plate and discard the bay leaf. Reserve the skillet.
2. Meanwhile, cook pasta until al dente. Drain and return to pot.
3. In the reserved skillet, melt the remaining 2 tablespoons of butter over medium heat. Whisk in the flour for 1 minute, then whisk in the chicken stock and milk. Bring to a boil; season with salt, pepper and nutmeg. Lower heat and cook until thickened, about 5 minutes. Stir in cheese until melted.
4. Combine onions and sauce with the pasta and toss well.