Red Velvet Cheesecake!!! “Fiesta Friday #63”

25 Comments

“Red Velvet, Red Velvet, send “Cheesecake” right over” LOL

Anyone remember playing “Red Rover, Red Rover” as a kid 😉 if not just google it LOL 😛

Anyway I was trying to start my blog out in a silly kind of way, but there is no silliness when “Red Velvet” is involved 😉

Of course Red Velvet everything starts to come out around Valentine’s Day, and this is around that time I made this delicious cheesecake.

Of course I did share with several friends and I must say I had “zero” complaints 🙂 LOL

So I thought this would be perfect for this week’s “Fiesta Friday #63”, of course our host is Angie@The Novice Gardener her new blog for Fiesta Friday’s is here and her co-host this week are Julianna@Food On Board and Hilda@Along The Grapevine.

So I’d like to thank them for letting me share this recipe 🙂

So without further ado here you go!!

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Ingredients

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Crust –

place biscuits in food processor

 

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Pulse until it becomes fine crumbs

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this is the 1 1/2 cup of the tea biscuits

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Add melted butter and crumbs together

 

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butter & crumb mixture

 

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spray your spring-form pan

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Pour crumb mixture into pan

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with your fingers firmly press crumb mixture into pan
and up the sides about 1 inch

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Filling – cream cheese softened

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blend the cream cheese until smooth

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add eggs one at a time, blending well after each one

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add the sugar

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add sour cream

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add salt & cornstarch

 

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add vanilla

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scrap your bowl

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put about 2 1/2 cup of the filling in another bowl

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add red food coloring and cocoa

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whisk together

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Pour red mixture on top of cream mixture
and give it a swirl and bake

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once its done turn oven off, crack the oven door open
and let cake sit inside for 1 hour

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remove from oven and let cool for 3 hours

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Chill overnight or for at least 3 hours before
cutting and serving

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Its came out just delicious!!!

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Enjoy!!

Red Velvet Cheesecake

  • Servings: 8-10
  • Difficulty: easy
  • Print

Crust:
2 1/2 cups cookie crumbs (graham or flavored)
(I used 1 1/2 cups Cappuccino tea biscuits and 1 cup graham cracker crumbs)
6 Tbsp. butter, melted
1/4 cup sugar

Mix all together in a bowl, in a 9 inch spring-form pan press mixture down on the bottom and up the sides about 1 inch, set aside.

Filling:

2 8oz. bricks cream cheese, softened
1/2 cup sour cream, room temp
3 eggs, room temp
3/4 cup sugar
1/4 tsp. salt
1 Tbsp. corn starch
1 tsp. vanilla
1 tsp. red food coloring
1/4 cup cocoa powder

In a large bowl with a stand mixer or hand mixer, mix the cream cheese until smooth and creamy, add one egg at a time, making sure each is mixed in before adding the next.  Then add the sugar, sour cream, vanilla, salt and then cornstarch, scraping the bowl as needed.

Take 2 1/2 cups of the mixture and add it to a small bowl then mix in food coloring  and cocoa until fully combined.

Pour white mixture into the pan and spread around, then add red mixture and just swirl the 2 mixtures together.

Bake at 350 degrees for 45-60 minutes, edges will be puffed up and slightly brown, turn off oven, leave the door cracked with cheesecake inside for 1 hour.  Then cool at room temp. for about 3 hours, place in refrigerator to chill for at least 2-3 before serving.

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Honey Blueberry Upside-Down Cake

10 Comments

Test Kitchen was back open last week and I had some Blueberries so I thought why not a Blueberry Upside-Down Cake 🙂

Great for breakfast with your coffee or tea, maybe as an afternoon snack or after dinner, I hope you make it for your next baking adventure 🙂

As I thought about the topping I thought I would cut the brown sugar with some honey, hence the name 🙂 so this is my recipe 🙂

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Ingredients

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Spray your pan, draw out the bottom of the pan on parchment and cut it out

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Place parchment in pan and spray paper

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I fail to take a picture of the topping melting, but just melt butter, brown sugar and honey together
and pour in pan

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sprinkle blueberries over the topping in the pan

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Cream together the butter & sugar until fuffy
then add eggs, one at a time

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then add lemon juice and vanilla, then add flour and milk (read below)

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Fold in lemon zest

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pour on top of blueberries and bake

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let cool for about 10 minutes

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place platter on top of cake and flip upside down

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and there you have your Honey Blueberry Upside-down Cake
let cool completely

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slice and serve

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Honey Blueberry Upside-Down Cake

  • Servings: 8-10
  • Difficulty: easy
  • Print

Topping

1 pint fresh blueberries (if using frozen use 2 1/4 cups)
1/4 cup honey
1/4 cup light brown sugar, packed
1/2 stick unsalted butter (1/4 cup)

Cake

1 1/4 cups cake flour
1 tsp. baking powder
1/4 tsp. salt
1 cup sugar
1 stick unsalted butter (1/2 cup), softened
2 eggs
1 tsp. vanilla
1/2 cup whole milk
2 tbsp. lemon juice
zest of 2 lemons

Heat oven to 350 degrees, spray a 9×2 round baking pan with baking spray and line the bottom with parchment paper.

Add 1/2 stick butter (1/4 cup), honey and brown sugar to a small sauce pan and heat over medium heat until mixture is melted and smooth, stirring frequently.  Pour into baking pan; top with blueberries, set aside.

Whisk cake flour, salt and baking powder in a small bowl, set aside.

Beat sugar and stick (1/2 cup) butter in a large bowl at medium speed for 2 minutes or until smooth and fluffy.  Add eggs one at a time, beating well after each addition.  Beat in lemon juice and vanilla, at low speed beat in flour mixture in 3 parts alternately with the milk, beginning and ending with the flour mixture.  Fold in lemon zest then pour over top of the blueberries; smooth out evenly.

Bake for 30 – 40 minutes or until toothpick inserted in center comes out clean, cool in pan on wire rack for 10 minutes.  Using a small knife, loosen  cake from the side of pan, invert onto platter; remove parchment paper, cool completely.

This was super moist and honey delicious 🙂 Enjoy!!!

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Bread Pudding

8 Comments

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Bread Pudding…you either love it or hate it 🙂

I don’t think there is any in between 🙂

I myself like Bread Pudding…if it made well…believe me I had some that I’ve wanted to spit out 😛

But I must say I have had great success making Bread Pudding 🙂

As part of what I do in my job, we host wine dinners, beer dinners, customer appreciation dinners.  One of the dinners that happens each month is a Wine dinner with a local radio station and the morning DJ’s and their winners.  They are Bob and Marianne…Check out photo below…doesn’t he look familiar….think “Entertainment Tonight”

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Yes Bob Goen…well he is just the nicest person ever!! 🙂

Our dinner for them included the following courses, each with a wine pairing

1st. course – Trio of Crostini’s
2nd. course – Mini cheese Ravioli’s with Apples and Walnuts with a Balsamic glaze
3rd. course – Zen Blend Salad with strawberries, blueberries, goat cheese crumbles, candied walnuts with a Balsamic glaze dressing
4th. course – Parmesan Chicken cutlet, with Whole Wheat Pasta served with Sweet Peppers, Kale  tossed in Arrabiata Sauce
5th. course – Lemon Marmalade Bread Pudding – recipe below 🙂

They loved everything 🙂

Side note****
But today is my Birthday 🙂 and when its your birthday you bring treats into the office and well I made the Lemon Marmalade Bread Pudding along with a Wild Blueberry 🙂

 

Ingredients

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Bread

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Cube it up

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place on baking sheet

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bake

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divide marmalade

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add butter to saucepan with marmalade

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stir and melt

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add mixture to cubed bread in a large bowl

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toss to coat bread, set aside

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add half and half to marmalade jar

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Shake

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add jar mixture, rest of the half and half, sugar, eggs, egg yolks, vanilla (lemon juice & zest)

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whisk together

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pour custard over bread cubes

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mix together, set aside for 30 minutes

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Spray ramekins

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add bread-custard mixture, place on baking sheet, bake

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after baking

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top each ramekin with the remaining marmalade

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Recipe – Lemon and Wild Blueberry Bread Pudding

12 oz. package of King’s Hawaiian Rolls, bread, sub rolls, buns…it all works 🙂
1 quart Half and Half
1 cup granulated sugar
2 whole eggs
2 egg yolks
1 tsp. vanilla
2 tbsp. butter

For Lemon – zest and juice of 1 large lemon
                         1 jar Lemon Marmalade 12.35 oz – 14 oz. 

For Wild Blueberry – 1 cup frozen or fresh blueberries 12.35 oz. – 14 oz.
                                        1 jar Wild Berry or Blueberry preserves

Cut bread into 1 inch cubes, toast on baking sheet in oven at 350 degrees, until golden brown about 10 minutes or so, let cool, once cooled add cubes to large mixing bowl, set aside.

Remove a 1/4 cup of the marmalade and set aside, take the rest of the marmalade and add to a small sauce pan with the butter, on medium heat, warm marmalade and melt butter, stirring to combine.

Once butter has melted, pour mixture over top the toasted bread cubes and toss to coat, set aside.

Take empty marmalade jar and add 1/2 cup of the half and half, shake vigorously to loosen any thing left to the sides of the jar.   In a medium bowl add that mixture, the rest of the half and half, sugar, vanilla, eggs and egg yolks, whisk to fully combine.  

(If making Lemon at this point add zest and juice to the wet mixture whisking to combine)

Pour custard mixture over the coated bread cubes, mixing together, let stand for 30 minutes, pushing bread cubes down into the custard occasionally. 

After 30 minutes, pre-heat oven to 325 degrees

Distribute the bread-custard mixture into buttered or sprayed ramekins, I used 10 8 oz. ramekins filling them about 2/3 the way full.  

(If making Wild Blueberry, top each ramekin with a little of the blueberries)

Place on a baking sheet and bake for about 40 minutes, remove from oven and and using the set aside marmalade spoon over top each ramekin.  Bake for an additional 5 minutes.

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Serve and Enjoy!!!

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Brown Bread!!

12 Comments

No I don’t mean like Whole Wheat bread…I mean Brown Bread, this is a sweet or quick bread and bake in a CAN!!  

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Yes I said a can…you know a can that veggies come in or soup 

I grew up having brown bread in our house my Mom would make this as well as my Grandma…I don’t think I ever thought it was odd baking it in a can…I was a kid it was a cool thing 🙂

Wikipedia says – 

New England or Boston brown bread is a type of dark, slightly sweet steamed bread (usually a quick bread) popular in New England. It is cooked by steam in a can, or cylindrical pan.
Brown bread’s color comes from a mixture of flours, usually a mix of several of the following: cornmeal, wheat, whole wheat, graham flour, or rye, and from the addition of sweeteners like molasses and maple syrup. Leavening most often comes from baking soda (sodium bicarbonate) though a few recipes use yeast. Raisins are often added. The batter is poured into a can, and steamed in a kettle. While most variations are quick breads, and can be made in less than an hour, several commercial brands are available. Brown bread is somewhat seasonal, being served mostly in fall and winter, and is frequently served with baked beans.

I really had forgotten about this Brown Bread until I read this blog “A Small Insight” http://asmallinsight.wordpress.com/2013/04/09/mammas-fruit-loaf/
Lucy call it “Mamma’s Fruit Loaf and when I read this post and saw what it was, I immediately thought of Brown Bread 🙂 

So go to her blog and check her out and her recipe for her Mamma’s Fruit Loaf 🙂

All  know is that I really was not a big fan growing up, but now this stuff if great and I like mine with butter, now my Mom likes her’s with cream cheese.  So its up to you on which way you eat it, its also good heated in the microwave 🙂

My recipe here is is made with a couple of can, I also used small paper loaf pan, easy to give as gifts and I made some today for our office and I used a Bundt pan and it just came out so nice…perfect with you were having people over for coffee or tea, it’s perfect.

Now I did compare my brown bread to the ‘Can” kind you find in the store and let me say, I thought the store bought one was very dense, dry, very little raisins compared to mine.  And the flavor well I am sorry to say it was just plan awful…sorry if you like it, I just didn’t care for it 🙂

Store bought

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Ingredients

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Raisins and water in a small sauce pan

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add flour, salt, baking soda and bran/bran buds to bowl 

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Mix together
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cream butter and sugar

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stir in egg and vanilla

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add dry mixture and stir a little

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add raisin mixture

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Fold to combine

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pour batter into your containers

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bake

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this is the can

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this looks so good

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this is store on left and mine on right

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You can see that mine has so many more raisins

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Both buttered and ready to eat

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Out come, like I said did not care for the store bought, took one bite 😦

Mine oh it looks so good!!!!

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Brown Bread Recipe

1 1/2 -2 cups raisins
2 cups water
1 cup Bran or Bran Buds Cereal
1 3/4 cup all-purpose flour
2 tsp. baking soda
1/2 tsp. salt
1 cup granulated sugar
2 tbsp. butter, softened
1 egg
1 tsp. vanilla

4 – 16oz. cans (fill 2/3 full)- bake for 35-55 minutes, small loaf pans (fill half full) – bake 30 minutes, large loaf pan (fill half full to 2/3’s) – bake 40 – 50 minutes, bundt pan (whole recipe) – bake 45 minutes.  With any of these just keep an eye on it, when you stick a toothpick or skewer in bread it should come out clean, it then is done.   Cool upside down on a cooling rack.

Pre-heat oven to 325 degrees

In a small to med sauce pan add water and raisins, bring to a boil over med-high heat, once it boils, remove from heat and set aside for 10 minutes.

In a small bowl add flour, bran/bran buds, salt and baking soda, stir to mix…set aside
In a large bowl cream together butter and sugar for 1 minute, then stir in egg and vanilla, then add dry mixture, stir it a little and raisin mixture, fold to fully combine.

Pour into your WELL greased or spray baking container, and bake.  Let cool enough to handle and then you can dig in 🙂

The Bundt pictures

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Banana Bread!!!!

8 Comments

Okay who doesn’t like Banana Bread 🙂

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I love Banana anything…cakes, muffins, cookies, bread, ice cream, yogurt, candy!!!  

Oh and have you seen the **NEW** Dole Dippers, slices of bananas dipped in dark chocolate and FROZEN can you say

YUMMMMMMMMYYYY!!!!!!   download

I can, I have had them and they are addicting, they even have them with chopped almonds sprinkled on top too 🙂  They come 6 packages in the box, 100 calories a package, so well worth it 😛

So have a pack of those so when you have a slice of this Banana Bread you will not feel so guilty 🙂

So we’ve all had the few bananas sitting on the counter that are slightly or way past their prime…right 😛

I think what most people think of when that happens to the bananas is….BANANA BREAD TIME!!

So here’s my Banana Bread recipe 🙂  Hope you enjoy it!!

Ingredients

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whisk together, four, salt and baking soda

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add bananas to bowl and mash

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then add sour cream and vanilla to bananas

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mix together

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cream butter and sugar

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for about 3 minutes

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add egg yolks

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beat to combine

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fold in half flour mixture

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then add banana mixture and rest of dry

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beat egg whites just until frothy

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fold into batter, but don’t over work it

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I used mini loaf pans, you can also find paper baking loaf size too, for easy gift giving

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Then bake and done

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This recipe is so moist you will never use another 🙂

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Recipe

1 stick of butter, softened
1 1/2 cup granulated sugar
2 eggs, yolks and whites separated
1 1/2 cup all-purpose flour
1 tsp. baking soda
1/4 tsp. salt
4 tbsp. sour cream
3 overripe bananas, mashed
1 tsp. vanilla

Preheat oven to 325 degrees

pans – 8 1/2 x 4 1/2 x 2 1/2 loaf pan, or mini loaf pans or small bundt pan.

In a small bowl add mashed banana, sour cream and vanilla, mix to combine.

In another small bowl add flour, salt and baking soda, whisk to combine, set aside.

Cream butter and sugar together in a large bowl for about 3 minutes, then add egg yolks and beat until combined.
Fold in 1/2 of dry mixture, then add banana mixture and the rest of the dry.

In a clean dry bowl add egg whites and beat for about 30 – 45 seconds just until frothy, then fold egg whites into the batter.

Just until combined, try not to over work the batter.

Bake for regular size loaf pan 45 minutes to 1 hour, mini loaf pans about 30 minutes, check by inserting a toothpick in the center and comes out clean.

Enjoy!!!!

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Zucchini and Nectarine Crisp

8 Comments

So this weekend was my Mom’s Birthday and I was trying to come up with a dessert that was different. I had a few Nectarines and I thought…cobbler…crisp???? but not enough to a full recipe and I’ve done that before….but not with zucchini 🙂

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So this is what I came up with and I thought it was yummy!!! 😛

Ingredients
a co-worker gave me some nice spices from Penzeys, so I used them, otherwise I would
have used whole nutmeg and grated it myself 

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peel, slice zucchini

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put into large skillet

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add lemon juice, butter, cinnamon, nutmeg, salt and brown sugar, stir and cook

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meantime, peel and slice nectarines, and set aside

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once zucchini has cooked and softened, remove from heat

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fold in nectarines

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pour into a 9×9 (8×8 will work too)

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make the crisp topping

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add cold butter cubes, mix with fingers, or use pastry cutter

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you want it to be crumbly, about pea size pieces

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sprinkle on top of zucchini mixture

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bake

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Recipe – Zucchini & Nectarine Crisp

Filling 

3 medium zucchini, peeled, halved lengthwise, then sliced
3 good size nectarines, peeled, sliced, set aside
3 tbsp. butter
2/3 cup packed brown sugar
2 tsp. cinnamon
1/2 tsp. nutmeg
1/2 tsp. salt
1/2 cup lemon juice

Add zucchini slices to large skillet, add butter, lemon juice, brown sugar, cinnamon, nutmeg, and salt, cook over medium high heat, once butter is melted and mixture starts to boil, reduce heat to medium and continue to cook for about 5 minutes until zucchini is softened.  Remove from heat and fold in nectarines, spray a 9×9 or 8×8 baking dish and pour mixture in baking dish.

Preheat oven to 375 degrees

Topping

1 cup rolled oats
3/4 cup all-purpose flour
1/3 cup cold butter, cut in cubes
1/4 tsp. salt
1 tsp. cinnamon

Add all dry ingredients to a medium bowl, then add butter, with your fingers squeeze butter cubes with dry ingredients, to make a crumbly mixture.   Sprinkle mixture all over zucchini mixture and bake for 35 to 45 minutes or until golden brown and bubbly around the edges.

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Serve with sweet whipped cream or vanilla ice cream….Enjoy!!!

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Rustic Fruit Tart

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This is my simply, easy and delicious go to dessert, well maybe my family’s cobbler is my first one I’d go to, but this is definitely a close second for sure.
I will make this all year around, with any kind fruit that appeals to me as I walk through the produce dept. or at my local farmers market.  I like using Apples, Pears and Plums mostly since I have at least one or combination of those always in the house.

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You can mix and match any combo you like, add in some blueberries, raspberries, cranberries, even nuts if you like.  I’ve added those huge Red Holiday Grapes (seedless), just cut them in half added them to some apples…delish!!

Now you can make your own pie crust that is great you go to town, but for me this pre-made crust works out perfectly.

This time I had few pears and one lonely apple…but it was delicious and this how I do it.

Ingredients

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I roll the pie crust out on my baking sheet and set aside

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Peeled my fruit (I do not peel plums)

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Cut the fruit

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toss in together in a large mixing bowl

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add flour, brown sugar, cinnamon

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and toss to coat all the fruit

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Pile up high in the center of your crust

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pull up one edge of the crust then continue to go around overlapping crust

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looks like this

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make an egg wash, and brush all over crust

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I sometime will sprinkle a little sugar over the crust, then bake

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Done!!!!

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Recipe

Rustic Fruit Tart

1 pie crust
Fruit (i used) 4 pears and 1 small apple
1/2 cup packed brown sugar
1 tsp. cinnamon
1/4 cup all purpose flour
1 egg
3/4 tsp. granulated sugar (optional)

Pre-heat oven to 425 degrees

Roll out pie crust on to baking sheet, I used a siltpat on my baking sheet.
Peel, core or seed fruit, then slice, put slice fruit in a large mixing bowl, add flour, brown sugar and cinnamon and toss to coat all the fruit.  Pour fruit in the middle of your pie crust and pile it high.  

**I like to use a lot of fruit and pile it high, you can use as much or as little as you want, you like more crust then fruit use less fruit to have more crust coverage, to each his own.

Take one edge flip it up on to fruit then continue to go around the fruit overlapping the crust all the way around.
Egg wash – 1 egg & 1 tsp. water, whisk together and brush to coat crust. (you will not use much, so you can keep for breakfast in the morning)

If you want to add a little more crunch and sweetness to your crust, sprinkle 3/4 tsp of sugar over the crust.

Bake for 25 minutes at 425 degrees, then turn oven down to 400 degrees for 15 minutes more.  It should be nice and golden brown, but everyone’s ovens do vary, so do keep an eye on it.  If you feel your crust is browning to quickly you can tent with some foil until fruit is tender.

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Serve this warm or at room temperature, most the time when I make it, very little makes it to room temperature, and it does make a tasty breakfast…and goes great with Coffee!!!!  Enjoy

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This is picture of the Plum tart that I did this past summer.

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