Saturday, February 27, 2016

White Chocolate Raspberry Cheesecake

I saw this recipe on the Pioneer Woman one Saturday and had to try for a Valentine's Day Dessert... I adapted to what I had on hand. I had also watched America's Test Kitchen make a Raspberry Charlotte so I did just a bit of what they did to the raspberry filling. This was delicious....Instead of putting mine all in one pie, I divided into 4 ramekins....that way we could romantically share one... or we could each have our own. Enjoy!

White Chocolate Raspberry Cheesecake
recipe adapted from the Pioneer Woman
Ingredients:
One 10-ounce package shortbread cookies, such as Lorna Doone
4 tablespoons butter, softened1 pint raspberries
Juice of 1/2 lemon
1/2 cup granulated sugar (divided)
1/2 teaspoon unflavored gelatin
1 Tablespoon lemon juice
Approx. 8 oz-White chocolate (like what you would use for dipping candy) coarsely chopped
2 8-ounce packages cream cheese, softened
1 teaspoon vanilla extract
1/3 cup powdered sugar
Raspberry jam for garnishing if desired.

Directions:
In a food processor, add the cookies, butter, and 1/4 cup granulated sugar and pulse until finely chopped. Press into the bottom and sides of a 9-inch deep-dish pie pan or divide into 4 ramekins  Refrigerate while you make the filling.
Set aside 4 raspberries or a few more for garnishing. 
Place the rest of the raspberries in a saucepan with the lemon juice and 1/4 cup of the granulated sugar. Bring to a boil, reduce the heat and simmer for 2 to 4 minutes. Strain into another bowl... this is to strain out the seeds
While the raspberries are simmering, Sprinkle 1/2 teaspoon unflavored gelatin over 1 tablespoon lemon juice , let sit until gelatin softens, about 5 minutes. 
Once the raspberries are strained add your softened gelatin to the raspberry puree and whisk for about a minute to dissolve. Set aside.
In a double boiler or a microwave, melt the white chocolate. Set aside to cool a bit.
Next, in a mixer with a paddle attachment, beat the cream cheese and vanilla until fluffy. Add the powdered sugar and beat until smooth. Slowly add the melted chocolate and beat to incorporate. Pour in the raspberry puree and beat to incorporate.

Spread the raspberry mixture into the crust (if using ramekins divide into the 4). If you would like to do what I did,  I put a spoonful of raspberry jam on the top of each ramekin and swirled in with a knife just to make look swirly. Then you can decorate with the reserved raspberries. And if you would like -chop up a bit more white chocolate and sprinkle on top.
Refrigerate for at least 2 hours before serving. 
Serve with a dollop of whipped cream. Enjoy!

Sunday, February 14, 2016

HAPPY VALENTINES DAY and Hasselback Potatoes

Sorry I don't blog so much any more... it was running my life before and I would panic if I couldn't fine a recipe to post every week... plus I gained weight trying so many different recipes... then I took a step back and had to remind myself why I started this blog in the first place. I did it because I wanted my daughter to have access to my recipes while in college and I hate writing things down. Much faster to type. Also I would take desserts to work and parties and people would ask for my recipe and it's much easier to tell them where my blog is or just print it out for them. I took a step back and decided I was doing this for the wrong reason, recognition and praise and that's not why I started it. Sometimes it's easy to get a big head along with wide hips :). I decided to get healthy , exercise and breathe... Life is too short to stress out. So that is why I have backed off a bit. If you like my recipes, I am happy to share them. Hope you enjoy them and love cooking for your family as much as I do.
Today tho, it is Valentines day... I love cooking for my hubby. We bought some chuck eyed steak which I sprinkle with Worcestershire sauce and Grill mates Montreal steak seasoning. Then I grill out side on the grill on high heat for 4 or 5 minutes per side, depending on how pink you like them in the middle. I made Hasselback Potatoes and roasted green beans with bacon. I also sauteed mushrooms and chopped onions in butter and balsamic glaze to go on top of the steaks.  Yumalicious!! Me and my hubby would much rather cook and eat at home than go out to eat. Too often we end up disappointed in the meal, and shocked at the cost for what you get. Here is the recipe for hasselback potatoes.. They are easy and look fancy on a plate along side a steak and roasted veggie....

Hasselback Potatoes
Ingredients:
4 tablespoons (1/2 stick) butter, softened
1/4 cup extra-virgin olive oil
2 tablespoons chopped chives
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
Salt and freshly ground black pepper
6 medium russet potatoes, scrubbed

Directions:
Preheat the oven to 400 degrees F.
Stir together the butter, olive oil, chives, onion powder, garlic powder and some salt and pepper in a small bowl.
Place a potato between the handles of 2 wooden spoons or 2 chopsticks. Slice the potato into thin slices, leaving 1/4 inch at the bottom unsliced; the spoon handles will prevent you from slicing the potato all the way through. Repeat with the remaining potatoes.
Put the potatoes on a baking sheet and brush on the butter mixture, making sure to get in between all the slices. Bake until tender and crisp, 45 to 60 minutes.