Category: RECIPE REVIEWS

BEEF RAGOUT with SALAD & ONION BACON VINAIGRETTE

The definition of Ragout is well seasoned meat and vegetables cooked in a thick sauce.  Translated it means YUMMY, flavorful and perfect for a cold winter’s night.

BEEF RAGOUT with SALAD
4 slices bacon, cooked and crumbled
1 1/2 pounds quality stew meat cut into bite sized pieces
4 tablespoons Classico Sun-dried tomato pesto
1 large can pureed tomatoes
1 cup baby carrots, halved
1 medium Vidalia onion, chopped
2 large stalks celery, chopped
4 cloves garlic, minced
1 can diced tomatoes, seasoned (I used basil, garlic & oregano)
1/2 cup red wine
1/2 teaspoon red pepper flakes
1/2 teaspoon Pink Himalayan salt
1/2 teaspoon fresh ground black pepper
1 teaspoon dried oregano
1 tablespoon fresh chopped basil

  • Coat crock pot with non stick cooking spray.
  • Stir together all the ingredients until well mixed.
  • Cover and cook on low 8-9 hours or 4-5 hours on low.
  • Serve over pasta.

*Original recipe called for Pancetta, but I find it a bit too salty and expensive so just used quality bacon from my butcher.

ONION BACON VINAIGRETTE
4 slices bacon
1 bunch green onions, sliced thin
1/2 cup Tarragon vinegar
3/4 cup cream sherry
1/4 cup Avpcado oil
2 teaspoons fresh thyme leaves
salt and pepper to taste

  • Cook bacon until crisp.
  • Drain bacon on paper towels.
  • Add green onions to bacon grease and cook until tender.
  • Add vinegar, simmering 5 minutes.
  • Add cream sherry, simmering another 5 minutes.
  • Remove from heat and whisk in oil.
  • Fold in thyme leaves and bacon.
  • Season to taste with salt and pepper.
  • Serve warm.
  • Refrigerate leftovers.

BANANA CREAM CHEESECAKE- revisited

My favorite all time cheesecake is the Banana Cream at the Cheesecake Factory with gooey hot fudge, caramel, fresh sliced bananas and fresh whipped cream. I kept trying to replicate the recipe and I believe I have finally developed a recipe that compares with the Cheesecake Factory.
BANANA CREAM CHEESECAKE

CRUST
20 vanilla cream-filled sandwich style cookies
1/4 cup butter, melted

FILLING
3-8 ounce packages cream cheese, softened
2/3 cup granulated sugar
2 tablespoons cornstarch
3 eggs
3/4 cup finely mashed banana (2 medium bananas)
1/2 cup whipping cream
1 teaspoon vanilla extract
1 teaspoon maple extract

  • Use a blender to finely chop the cookies.
  • Add butter and blend until they are well blended.
  • Press mixture into the bottom of a 10″ springform pan and smooth it out.
  • Refrigerate the crust while you make the filling.
  • Beat cream cheese until creamy.
  • Add in sugar and cornstarch followed by the eggs one at a time.
  • Beat in the bananas, whipping cream, and vanilla.
  • Pour mixture into crust.
  • Place pan on a cookie sheet and bake in a 350 degree oven for 15 minutes.
  • Reduce oven temperature to 200 degrees and bake an additional 75 minutes, or until center is almost set.
  • Allow to cool completely before removing sides. Before removing the pan, run warm water over a knife and slide a knife around the edge of the cake to separate the cake from the pan cleanly.
  • Refrigerate cheesecake, uncovered, at least 6 hours.
  • Serve with sliced fresh bananas, Caramel Sauce, Mocha Hot Fudge Sauce and fresh whipped cream.
CARAMEL SAUCE

1/2 cup heavy cream
4 tablespoons butter, softened
2 tablespoons light corn syrup
3/4 cup sugar
2+ tablespoons water

  • Combine the cream and butter in a small saucepan and bring to a simmer, stirring frequently to prevent scorching. Remove from the heat.
  • In a medium saucepan cook the corn syrup over a medium heat until bubbly. Fold in 1/4 cup of the sugar and continue to cook until the edges begin to turn a light amber color. Add in 1/4 cup sugar more and repeat until all the sugar is blended in. Continue cooking until amber color darkens stirring constantly.
  • Remove from the heat and carefully fold in the cream mixture.
  • Cook over medium heat stirring frequently until caramel is bubbling.
  • Serve warm.
  • Makes 1 1/2 cups. Refrigerate for up to 2 weeks.
  • Microwave20-30 seconds to soften refrigerated caramel before serving.

MOCHA HOT FUDGE SAUCE 
1/3 cup warm water
1/4 cup light corn syrup
scant 1/3 cup unsweetened cocoa powder
2 tablespoons sugar
4 oz. bittersweet chocolate, melted & cooled
3 tablespoons strong brewed coffee
2 tablespoons golden rum

  • In a medium saucepan blend together the water, corn syrup dissolving the sugar and cocoa into it until smooth.
  • Bring to a low boil.
  • Remove from heat and whisk in the chocolate until smooth.
  • Gradually add the coffee and rum until desired flavor and consistency is reached.
  • Serve warm.
  • Makes 1 1/2 cups. Refrigerate for up to 2 weeks.
  • Microwave20-30 seconds to soften refrigerated caramel before serving.

HUBBY REQUEST for SCOTCH EGGS

Hubby rarely brings me recipes he’d like me to try, but when he does I go out of my way to please him by making them.  Now the picture on the recipe he showed me looked like they used tiny little eggs and suggested 2-3 per person, but let me assure you 1-2 is more than enough!

Now when I read the recipe he brought me it was a lot labor intensive in that you had to start by making your own sausage! So, I did do a bit of change ups and he was quite happy.

  1. Kill boar (so this is a bit of an exaggeration, but you get my drift. I wasn’t going to make my own sausage).

  2. Grind Meat.

  3. Prepare sausage.
  4. Change mind and go grocery shopping.

SCOTCH EGGS
1 pound ground sausage
1/2 teaspoon sea salt (I used lime kaffir)
1/2 teaspoon paprika
1/4 teaspoon thyme
4 soft boiled eggs (6-7 minutes in boiling water, immediately followed by cold water immersion)

  • Add seasonings to sausage and mix well.
  • Portion sausage into 4 pancake like patties.
  • Place 1 peeled egg in the center of each one sausage pancake and wrap sausage around egg forming orbs.
  • Refrigerate for 1 hour.

Wondra flour
1 cup Panko crumbs
1 1/2 cup fine bread crumbs
3 beaten eggs
splash milk

  • Whisk together the eggs and splash of milk until smooth.
  • Dredge each egg in the following order:
  1. Flour followed by
  2. Egg Wash followed by 
  3. Bread Crumbs followed by  
  4. Egg Wash again followed by
  5. Bread crumbs
  • Refrigerate until ready to cook.
  • Heat oil in deep fryer ( I used my wok with 1 inch of oil)
  • Fry eggs about 7 minutes (turning midway if using anything other than deep fryer)
  • Rest 1 minute and serve. Yolks should be slightly runny and warm)

FRENCH ONION SOUP with MAC & CHEESE CROUTONS

I was reading emails this morning that lead to checking out the occasional shopping link that lead to cookbooks and I found one that sounded so interesting that I had to check it out which lead to checking out his blog, The Food in My Beard-Crazy Good Comfort Food (catchy title) which looks fantastic and then I started on the recipe page and found a recipe that sounded so interesting I was going to add it to my menu for next week and then I froze!  He uses processed foods almost completely.  So I moved on.  But, then I had an idea.  Why do I have to give up this amazing sounding recipe?  Why can’t I just recreate it from scratch?  I am so glad I did.

Dan’s recipe is for French Onion Soup with Macaroni & Cheese croutons.  So is mine.  Mine is more labor intensive, but still quite easy and definitely from scratch with fresh products. I blind tasted hubby and he chose mine, but you be the judge.  Hubby said he preferred the traditional flavor of my cheese blend, but loved that the mac & cheese doesn’t get soggy like the regular croutons used to.

Here’s Dan’s recipe with his picture that caught my eye:
French Onion Soup with Mac and Cheese Croutons
French Onion Soup with Mac and Cheese Croutons 
2 (7 ounce) boxes Betty Crocker Mac & Cheese original flavor
1/2 cup milk
1/2 cup butter
1/2 cup shredded cheddar cheese
2 cans Progresso™ French onion soup

  • Cook the mac and cheese according to package directions and drain. 
  • Stir in the milk, butter, and cheese packet and return to heat. 
  • Cook 3-5 minutes until it is drier and sticky. 
  • Stir in the grated cheese and mix until melted. 
  • Line a pan with wax paper and pour the mac and cheese onto the paper. 
  • Flatten with more wax paper on top until it is a little less than 1 inch thick. 
  • Put into the fridge to cool for at least an hour. 
  • When the mac and cheese is cooled, use mini ramekins as a cookie cutter to form your round tops. 
  • Divide the soup into the ramekins and top with the mac and cheese rounds. 
  • Bake at 400ºF for 20 minutes or until hot throughout and browned on top. 

Here’s Mine (a 2 part recipe):
French Onion Soup with Mac and Cheese Croutons 

FRENCH ONION SOUP (adapted from my everyday normal recipe)

1/3 cup butter
1 tablespoon sugar
4 medium VIDALIA onions, thinly sliced**
1 tablespoon flour
5 cups hot water
1 KNORR beef gel pack
1 tablespoon kitchen bouquet for color
1 teaspoon sea salt
1/2 teaspoon white pepper
4 thin slices french or sourdough bread, toasted (omit)
4 slices Gruyere cheese*(omit)

  • Melt butter in bottom of stock pot.
  • Stir in the sugar.
  • Separate onions into rings and add to butter. Cook until tender and golden.
  • Add flour and blend well with butter mixture and onions.
  • Add water, beef granules, kitchen bouquet, salt and pepper and stir well.
  • Simmer 15-20 minutes.
  • Toast bread and then butter it.
  • Ladle soup into 4 oven proof bowls that have been put on a cookie sheet for easier handling.
  • Place 1 slice of toast over top of soup.
  • Lay 1 slice of cheese on top of toast.
  • Bake at 400 degrees for 7 minutes or until cheese is melted.

*mozzarella cheese works well too

MAC & CHEESE (adapted from my everyday Chipolte recipe and adapted to his directions for croutons)
1 1/2 cups dried macaroni (elbows or shells)
1/2 cup garlic pepper crispy onions
3/4 cup heavy cream
2 tablespoons butter
salt and pepper, to taste
4 slices GRUYERE cheese, torn into pieces
3 slices BABY SWISS cheese, torn into pieces
3 slices white American cheese, torn into pieces

  • Preheat oven to 350˚.
  • Prepare macaroni according to package directions. Drain well.
  • Using the same pan, melt butter and add cream until smooth.
  • Add cheese a few pieces at a time, stirring until well blended.
  • Salt and pepper to taste.
  • Line a pan with wax paper and pour the mac and cheese onto the paper. 
  • Flatten with more wax paper on top until it is a little less than 1 inch thick. 
  • Put into the fridge to cool for at least an hour. 
  • When the mac and cheese is cooled, use mini ramekins as a cookie cutter to form your round tops. 
  • Divide the soup into the ramekins and top with the mac and cheese rounds. 
  • Bake at 400ºF for 20 minutes or until hot throughout and browned on top.

    CREAM OF ASPARAGUS VEGETABLE CHOWDER

    CREAM OF ASPARAGUS VEGETABLE CHOWDER
    1 pound asparagus, wood ends trimmed
    1 small Vidalia onion, chopped
    1 large bunch green onions, sliced
    1 cup sliced carrots
    2 stalks celery, halved and sliced
    4 cloves garlic, minced
    1 KNORR tomato bouillon cube
    1 KNORR chicken broth gel tub
    8 cups water
    3 tablespoons butter, sliced and freezer chilled
    1/2 cup white Moscato wine or Cream Sherry
    1/2 cup heavy cream
    6 ounces Mascarpone cheese, room temperature
    1 tablespoon crushed red pepper
    1 teaspoon fresh ground black pepper
    1 teaspoon sea salt
    1 pound Yukon gold potatoes, peeled and diced (3 cups +/-)
    1 tablespoon White Balsamic Vinegar
    Parmesan cheese for garnish

    • Whisk KNORR chicken broth gel tub and KNORR tomato bouillon cube into the water as you are bringing it to a boil.
    • Add onions, carrots, asparagus, celery and garlic. Bring to a boil, reduce heat and simmer 45 minutes until all vegetables are tender.
    • Remove vegetables to a colander, retaining broth that drains off.
    • While vegetables are draining whisk salt, pepper and red pepper into broth.
    • Add potatoes and bring to a boil, reduce to a simmer cooking until potatoes are tender.
    • While potatoes are cooking, process cooling vegetables until smooth.
    • When potatoes are tender, slightly mash most of the potatoes.
    • Return vegetable mix to the potato broth along with any broth that drained off.
    • Add wine or sherry and vinegar blending well.
    • Add in heavy cream and Mascarpone cheese stirring until cheese is melted and well blended.
    • Serve with fresh Parmesan as garnish.

    BLACK FRIDAY THANKSGIVING WRAP UP with NEW RECIPES for GREEN BEAN CASSEROLE, CRANBERRY POMEGRANATE TANGERINE SAUCE, PUMPKIN PECAN BUTTER CAKE with CARAMEL SAUCE & CINNAMON PECANS

    As I mentioned before, I DO NOT shop Black Friday, unless it’s from the comfort of my desk chair talking to a computer.  Thanksgiving weekend for us is and always has been casual.  This year was no exception. With just 2 of us this year I bought a turkey breast only.  So my questions is, where does the rest of the turkey go?

    Our range is on the way out also – losing the heating elements one by one and the oven is now 75 degrees under temperature.  I didn’t want to take a chance so I started the turkey breast in the slow cooker and then used the oven to only brown the top.  Amazingly, it turned out PERFECT!  I see great turkey sandwiches tomorrow! And there are plenty of leftovers until the new range is installed next week.

    Our morning started out foggy and drizzly before turning to serious cold and rain.  I did manage to capture this Robin hanging out in the old garden bed.

    And the first opening bloom of the Christmas Cactus this season.

    99.9% of my recipes are made from scratch, but every now and then I do cheat a bit.  Part of Thanksgiving’s dessert, PUMPKIN PECAN BUTTER CAKE with CARAMEL SAUCE & CINNAMON PECAN was one of those small cheats and believe me I will cheat again, but next time I’ll add some fresh whipped cream.  MOST of the recipe is scratch ingredients, but it called for a Betty Crocker SuperMoist yellow cake mix.  Instead I used a SuperMoist BUTTER PECAN cake mix and it was FABULOUS!  I’ll give you the original recipe (which for the life of me I can’t remember where it came from – probably pinterest) with my changes in red.

    GREEN BEAN CASSEROLE
    3-15 ounce cans cut green beans, drained VERY WELL!
    2 1/2 tablespoons butter
    2 tablespoons Wondra
    1 1/4 cup whole milk
    3/4 cup heavy cream
    1/2 teaspoon each, paprika, sea salt and fresh ground black pepper
    1 teaspoon Savory Spice Shop Hidden Cove Lemon Garlic Blend
    1 teaspoon celery flakes
    2 tablespoons Riverhouse Parmesan Herb dressing **
    3 slices bacon, cooked and crumbled
    1 cup +/- French’s French fried onion rings

    • Over medium heat melt butter in saucepan.
    • Whisk in Wondra until golden.
    • Add milk and heavy cream gradually, bringing to a boil JUST SLIGHTLY!
    • Reduce heat and simmer, stirring continuously until sauce begins to thicken.
    • While still stirring add in paprika, salt, pepper, Lemon Garlic and celery flakes. When you reach your desired consistency set pan aside to cool slightly.
    • In a large mixing bowl toss the green beans with the Riverhouse Parmesan Herb dressing.
    • Pour sauce over beans and gently toss and coat.
    • Pour into a baking dish and top with crumbled bacon and fried onion rings.
    • Bake 20-30 minutes until heated through.

    **If you can’t find this brand, Litehouse Parmesan Caesar is a great substitute.

    CRANBERRY POMEGRANATE TANGERINE SAUCE
    1 bag cranberries
    1 cup pomegranate seeds

    1/2 cup fresh squeezed tangerine juice with pulp*
    1/2 cup pineapple juice*
    2 cups sugar
    ¼ teaspoon cinnamon
    1 teaspoon orange peel
    • Wash cranberries and drain in colander.
    • Mix tangerine juice, pineapple juice and sugar in saucepan until dissolved.
    • Add cinnamon and orange peel. Stir well.
    • Add the cranberries and pomegranate seeds simmering over medium high heat until bubbling, stirring often.
    • When the mixture begins to boil, reduce heat.
    • Cook uncovered or until all cranberries and pomegranate seeds have ’popped’.
    • Sauce will thicken as it cools.
    • Can be stored in the refrigerator for a week or frozen for future holidays.

    Yields: 2 cups
    *You can use ALL orange juice if you prefer

    ***I like to make a double batch at Thanksgiving and freeze half for Christmas.

    PUMPKIN PECAN BUTTER CAKE with CARAMEL SAUCE & CINNAMON PECANS
    CAKE BOTTOM 
    1 Betty Crocker SuperMoist yellow cake mix (Butter Pecan)
    8 tablespoons unsalted butter, melted and cooled slightly
    1 Egg

    • Preheat oven to 350 degrees.
    • Line the bottom of your 10 inch springform pan with parchment paper. I cut a square sheet and close it into the seam of the bottom with the latch and then trim into a circle. Lightly spray the pan with non-stick cooking spray.
    • NOTE: you can use a 9×13 cake pan, but coat it well with non-stick cooking spray. In a large mixing bowl combine the cake mix, melted butter and egg until well blended.Press batter into the bottom of your springform pan.

    FILLING 
    8 ounces softened cream cheese
    15 ounce can pumpkin
    8 tablespoons unsalted butter, melted and cooled slightly
    1 teaspoon PURE vanilla
    1/2 teaspoon orange peel 
    3 eggs
    2 cups powdered sugar
    2 teaspoons pumpkin pie spice
    Caramel sauce (recipe follows) 
    Candied pecans (I used Fisher’s Cinnamon Pecans) 
    Kraft Caramel Balls 
    Smucker’s Pineapple Sauce, slightly warmed (optional)

    • In a large mixing bowl beat together the cream cheese and pumpkin until smooth.
    • Add melted butter, vanilla and eggs, beating until well combined.
    • Fold in powdered sugar, orange peel and pumpkin pie spice until just mixed.
    • Pour batter over cake base and smooth even.
    • Bake 60-75 minutes until cake is set and top is only slightly wobbly (similar to a cheesecake consistency).
    • COOL COMPLETELY on a wire rack BEFORE removing the pan.
    • Serve sliced with Caramel sauce, pineapple sauce, caramel balls and pecans.

    NOTE: YOU WILL NEED LESS TIME USING A 9X13 PAN!

    CARAMEL SAUCE 
    1/2 cup heavy cream
    4 tablespoons butter, softened
    2 tablespoons light corn syrup
    3/4 cup sugar
    2+ tablespoons water

    • Combine the cream and butter in a small saucepan and bring to a simmer, stirring frequently to prevent scorching.
    • Remove from the heat.
    • In a medium saucepan cook the corn syrup over a medium heat until bubbly.
    • Fold in 1/4 cup of the sugar and continue to cook until the edges begin to turn a light amber color.
    • Add in 1/4 cup sugar more and repeat until all the sugar is blended in.
    • Continue cooking until amber color darkens stirring constantly.
    • Remove from the heat and carefully fold in the cream mixture.
    • Cook over medium heat stirring frequently until caramel is bubbling.
    • Serve warm.
    • Makes 1 1/2 cups.

    Refrigerate for up to 2 weeks. Microwave 20-30 seconds to soften refrigerated caramel before serving.

    I’m off to wrap Christmas presents – Have a great weekend! 

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    BUFFALO KISSES to CELEBRATE the BIG Nascar Championship Race

    Life is settling down a bit for this leg of our journey and I’ve gotten organized enough to play with a few new recipes. We love appetizers for football and race days so I’m always on the lookout for new recipes.  LOL this recipe is SO NOT like the original Buffalo Wing Poppers  it really isn’t funny, but ironically they do look similar. 

    So, like so many other recipes I will give you the original ingredients in black and my changes in red – you choose what you like.  This recipe makes a wonderful tailgate or party appetizer! 

    NOTE: I had an unfortunate accident with jalapeno peppers 5 years or so ago so I ALWAYS use gloves when working with peppers.  The original recipe called for “piping” the cheese mixture into the peppers, but I find since I already have gloves on that they are easy to form with a spoon and my fingers.

    BUFFALO KISSES
    20 Jalapeno peppers, washed well 10 Jalapeno peppers, washed well
    8 ounces cream cheese softened
    1 1/2 cups shredded mozzarella 1 + 1/2 cups shredded mozzarella (divided)
    1/4 cup Parmesan Cheese
    1 cup diced cooked chicken 1 1/2 cups shredded/diced rotisserie chicken
    1/2 cup buffalo wing sauce (I use Frank’s Red Hot)
    1/2 cup blue cheese salad dressing  1/2 cup RiverHouse Parmesan Herb dressing*
    Tortilla Chips

    • Preheat oven to 325-350 degrees.
    • Grease a 6 inch casserole dish and small cookie sheet.
    • Cut peppers in half lengthwise leaving stems in tact.  Remove seeds.
    • In a mixing bowl blend together the cream cheese, 1 cup of mozzarella shredded cheese and Parmesan cheese.
    • Add hot sauce and dressing, blending well.
    • Fold in chicken until well blended.
    • Fill peppers and place on greased cookie sheet. 
    • Fill baking dish with remaining cheese mixture.
    • Top with remaining mozzarella cheese.
    • Baked uncovered for 20-40 minutes depending on your desired level of spice.  The longer they cook, the milder they get.
    • Serve with Tortilla chips.

    *LiteHouse makes a good one if you can’t find RiverHouse

    PIZZA IN A POT

    Sandra over at Diary of a Stay at Home Mom recently ran her recipe for Pizza in a Pot.  It sounded SOOOOOOOO good and looked so unbelievably delicious that I wanted to make it right then and it was only 8AM.

    My biggest problem is that with a major move coming I’ve been using what I already have in the freezer and cupboard for anything and everything I make so I had to adjust it a bit, but we loved the results. I also halved everything and we still will eat on it for 3 days. I can’t wait to make it again with her original ingredients.

    Our favorite pizza is a pepperoni/sausage combo and ironically when hubby came in he asked if we were having pizza for dinner!

    Sandra’s Recipe: (my changes in red)

    Pizza in a Pot

    1-1/2 pounds ground beef 3/4 pound mild Italian sausage (casings removed)
    1 medium green pepper, chopped 1 cup carrot shreds
    1 medium onion, chopped 1 small onion, chopped
    15 ounces tomato sauce 8 ounce can tomato sauce
    14 ounces pizza sauce 1/2 cup chicken broth
    2 tablespoons tomato paste 6 ounce can tomato paste
    3 cups spiral pasta, cooked and drained 1 1/2 cups (dry) shells
    2 packages (3-1/2 ounces each) sliced pepperoni 2 inches deli pepperoni cut into chunks
    2 cups (8 ounces) shredded mozzarella cheese 1 cup Sargento shredded Italian cheese blend

    • In a large skillet, cook the Italian Sausage and onion over medium heat until meat is no longer pink, drain well. 
    • Stir in the tomato sauce, tomato paste and broth.
    • In a 5-qt. slow cooker, layer the pasta, sausage mixture, pepperoni and cheese. 
    • Cover and cook on low for 2-3 hours or until heated through.

    Yield: 6-8 servings.

    Sandra’s note: If you’d like, substitute 1/2 pound bulk Italian sausage for the pepperoni in Pizza in a Pot. Cook it along with the ground beef, green pepper and onion.

    CHOCOLATE CHOCOLATE CUPCAKES

    Clara of I Heart Food4Thought chose, Chocolate-Chocolate Cupcakes* on pages 215-217

    Being new to TWD I didn’t want to miss doing this week but as much as we love chocolate around here, we’re not big chocolate cake fans. So, I added a heaping tablespoon of a strong instant coffee to the batter for a bit of an espresso flavor. Hubby gave it a 2 thumbs up. They took only 20 minutes and were much moister than last week’s Pumpkin Muffins (I think the coffee helped there as well as the shorter cooking time). We’re not big on bittersweet chocolate either and I had some cream cheese frosting left. So, I used the glaze on just a few, the cream cheese frosting on a few and the mixed the remainder of the glaze with the cream cheese frosting and did a few more. The mix of both the glaze and the cream cheese frosting was our favorite.
    Original posting date 10-28-2008

    TALL & CREAMY CHEESECAKE

    Anne of Anne Strawberry chose Tall and Creamy Cheesecake on pages 235-237 and I am so glad she did. Make sure to visit her for the original recipe. Hubby requested cheesecake for Christmas so this was the perfect opportunity to try this recipe. I just had to wait to share my results with you. I have to admit I did use a bit of creative license though! I’m calling this a red velvet cheesecake. It looks so pretty cut, just like red velvet!

    My creative changes are somewhat obvious from the picture, but I really don’t think they changed the overall flavor and since they ate it all, I’ll consider that proof that it was good! I added 2 teaspoons of red food coloring to the actual cheese cake. I also don’t ever use graham crackers – hubby says they’re just too plain, so I always use a combination of gingersnaps and vanilla wafers instead. I also use my square springform (love that pan!!) to make it easier to cut into more pieces evenly. I had some cream cheese frosting from cookies left over also so filled in the top for decorating. It made a very nice contrast.

    SAVORY CORN & PEPPER MUFFINS

    Laurie of Quirky Cupcake formed Tuesdays With Dorie as a form of accountability for baking at least once a week using the cookbook, Baking: From My Home to Yours by Dorie Greenspan. TWD celebrated it’s 1 year anniversary last week and is still going strong!


    Rebecca of Ezra Pound Cake chose Savory Corn and Pepper Muffins on page 6. I loved this recipe. I wanted to try out a new pan I received for Christmas, but the batter rose more than I expected so we have these cute rounded leaves. It didn’t affect the flavor at all! Head on over to Rebecca’s for the recipe.

    Chocolate Armagnac Cake with RUM SOAKED PINEAPPLE SUBSTITUTION! YUMMY!

    Laurie of Quirky Cupcake formed Tuesdays With Dorie as a form of accountability for baking at least once a week using the cookbook, Baking: From My Home to Yours by Dorie Greenspan.

    This week Lyb of And then I do the dishes chose Chocolate Armagnac Cake – The Cake That Got Me Fired on pages 279-281. This cake sounded right up my alley. I was surprised though when I went in search of prunes that they couldn’t be had in my neck of the woods without being chocolate covered or stewed. So, since this cake was for hubby’s birthday yesterday I let him decide on the substitution. He chose dehydrated pineapple re-hydrated with Malibu rum. This substitution was an excellent choice!