Wednesday, February 11, 2015

Sassy Sweets: Black Forest Cheesecake

It's hard to pass up a blog post about Valentine's Day and so if you've been hanging around hoping for a new blog it is!  Valentine's Day has always been a favorite holiday of mine.  Even when I was single, I was sure to show the love I had to everyone in my life that I cherished.  Love comes in many ways.  This year, John and I will be celebrating our Valentine's Day filled with sister M's love for her husband to be.  That's right, in just a few days the baby of the family will be a beautiful bride!  Valentine's Day is an amazing day to get married - I get to spend the day with EVERYONE I love.

But because that prohibits John and I from our own little lovefest, we've been taking the last few weekends to do nice things for each other (although we could give each other the gift of a clean house...why haven't we done THAT yet).  It started when I had a surprise work trip to London and John joined me.  I went shopping in the food store (as I am wont to do) and came home with 4-6 tins of preserves.  Two of them were "morello cherry preserves" with tiny little cherries all in it!

So, when we got home and started to continue the Valentine's Day theme of this month, I tried to put them to good use.  And that included making this cake.  Yes, I am on the never ending bridesmaids diet but hey, it will be over in 3 days.  The end is near!  Surely I can't put on that much weight between then and now right?!
Black Forest Cheesecake
Serves: 8-12
24 Oreo cookies
2 tablespoons butter

10 ounces dark chocolate chips
32 ounces cream cheese
1 1/4 cups sugar
1/4 cup unsweetened cocoa powder
4 eggs
1/2 cup + 2 tablespoons cherry liqueur, separated
4 cups cherry preserves, separated

Crust:  Preheat the oven to 350 degrees F.  Make the crust by crushing oreos in the food processor until crumbs.  Add the melted butter and mix until the mixture is well-combined.  Pour into a 9-inch springform pan and using your hands, evenly spread the mixture onto the bottom of the pan and up the sides, making sure there are no cracks or breaks in the oreo crust.  Bake for 7-8 minutes, until crust is firm.  Set aside.

Cheesecake:  Add the chocolate chips to a microwave safe bowl.  Microwave at 1 minute intervals on 50% power, stirring in between.  It should take between 2-3 minutes for the chips to be smooth.  Set aside.  Meanwhile, in a separate bowl, cream together cream cheese and sugar until light and fluffy.  Add in cocoa powder and mix until well combined.  Add the eggs, one at a time, beating well after each addition.  Then, add cherry liqueur and 2 cups of the cherry preserves; lightly fold into the mixture, until evenly distributed.

Pour the batter over the crust and bake 45-50 minutes until the mixture is set in the middle.  Let cool and refrigerate until ready to serve.  When ready to serve, combine 2 tablespoons cherry liqueur and remaining 2 cups cherry preserves.  Serve each slice with 1 tablespoon full of the mixture over the top.
Wednesday, December 17, 2014

Brilliant Brunch: Cinnamon Swirl Bread

After 5 years together, I know John's preferences practically better than I know my own (since, let's be honest, I change my mind constantly)!  One of the first things I used to notice him treat himself on was the Pepperidge Farm cinnamon swirl bread from the grocery store. Once we moved in together though, my frugal nature grabbed him by the throat and now I think he'd be hard-pressed to pick up a $4+ loaf of bread from the grocery store shelves.

That's where I come in.  Knowing that his birthday is just a week away (have to work on getting that gift together, don't I?!), I wanted to make him something that would make his breakfasts a little more bearable.  Plus, with the chilly weather we've been having some warm toasty bread with cream cheese is just the ticket to a happy early morning breakfast.

It's also the perfect holiday breakfast.  It's really special and you can make it in advance.  Plus, if you make it a few days ahead of time, french toast will be out of this world!  I love French Toast and couldn't resist my own out of this bread.  Don't make the bread and come back next week when we can make French Toast together...just in time for Santa!
Cinnamon Swirl Bread (adapted from )
Serves:  2 loaves
4 1/2 tablespoons active dry yeast (2 packages)
1/3 cup warm water
1 cup warm milk
1 cup sugar, divided
3 eggs, divided
6 tablespoons butter, melted
5-6 cups flour
2 tablespoons water
1/4 cup ground cinnamon

In a large bowl, combine yeast and water until yeast has dissolved.  Add milk, 1/2 cup sugar, 2 eggs, butter, salt, and 2 1/2 cups flour.  Beat until smooth.  Stir in remaining flour 1/4 cup at a time until a soft dough forms. 

Turn onto a floured surface and knead until smooth and elastic (7-10 minutes).  Place in a greased bowl, turning once to grease the top.  Cover and let rise in a warm place until doubled, 45-60 minutes. 

Divide dough in half.  On a floured surface roll out one half into a large rectangle 18 inches by 8 inches.  In a small bowl combine remaining egg and water.  Beat until well-combined.  In a separate small bowl combine cinnamon and remaining sugar.  Brush the egg wash all over the dough, reserving any extra.  Generously spread the cinnamon/sugar mixture over the egg wash, reserving a little extra for the tops of the loaves.  Roll up each rectangle from the short side.  Pinch seam to seal.  Place seam side down in a greased 9-inch x 5-inch loaf pan.  Repeat with the other half of dough.  Cover and let rise until doubled (60-90 minutes). 

Preheat the oven to 350 degrees F.  Brush the tops of the loaves with the reserved egg wash and evenly sprinkle the extra cinnamon-sugar over the tops.  Bake for 28-35 minutes until golden brown. 
Wednesday, December 10, 2014

Fancy Pants App: Baked Egg Rolls

It's been a long time since I've shared a recipe with you all!  Sometimes when you least expect it, life gets in the way of life and now it's already December.  We have our office holiday party tomorrow which just blows your mind when you think about how the New Year was just yesterday...right?  Certainly not 344 days ago.  It just doesn't seem possible.

But when you really think about everything that's been done this year, I guess even I have to admit that 2014 is over.  It's year I turn 29 and mentally that is a huge wake-up call to reach the goals and dreams I had for my 30 year old self years ago.  I'm slowly getting there. John is as good as ever before.  And lucky for me, I have him here to keep me sane.

Lately I've been obsessed with rolls, breads, appetizers, and desserts.  I can't even remember the last time I made John a really nice dinner.  It's something he really deserves as his birthday approaches and something I resolve to do before 2014 is over.  For now though, he'll devour these egg rolls without a second glance.  Even better they are baked!  But don't tell him that, his stomach can only take so much...
Baked Egg Rolls (adapted from Tide and Thyme)
Serves:  4 (12 rolls)
1 tablespoon vegetable oil
1/4 pound chicken, cubed
2 cloves garlic, minced
4 green onions, thinly sliced, divided
1 cup cabbage, thinly shredded
1 carrot, peeled and shredded
4 tablespoons soy sauce
12 egg roll wrappers

In a large wok, heat vegetable oil over medium high heat.  Add chicken, garlic, salt, pepper and half of the green onions.  Cook 3-5 minutes, stirring constantly until chicken is browned.  Add cabbage, carrots, and soy sauce.  Toss the ingredients together for 2-3 minutes, until cabbage wilts.  Remove from heat and let cool.  Drain the mixture to remove as much water as possible. 

Preheat the oven to 425 degrees F.  Then, evenly distribute filling over the egg roll wrappers.  Wrap the egg rolls and place, seam side down, on a greased baking sheet. Spray the tops of the wrappers with cooking spray.  Cook 12-15 minutes, until the rolls are crispy.  Serve immediately with additional soy sauce, Chinese mustard, or duck sauce.

Wednesday, October 22, 2014

Sassy Sweets: Tartlettes aux Pommes

In about 12 hours, I will be on a plane to Paris (aka one of my favorite places on Earth).  I'm both slightly anxious (read:  terrified) and excited.  I'm going for work and it's the first time I'm being trusted to go all on my own.  Granted, I'll have a few guys from the London office there with me but I'm the only one coming from stateside.  Plus, John isn't coming with me so I have a whole weekend entirely by myself.  I try to wonder if I've EVER had a weekend like that before in my life and I'm hardpressed to think of one.  It should be fun, and lonely, and Parisian. 

Since I booked my tickets a few weeks ago, I've been alternatively dreading / loving watching the few weeks fly by.  John will be meeting me in London in a week's time (where I'm working next week) and when we get back it will be November.  And I'm sitting here feeling like - did this year even happen?!  What the heck have we done to show for it??

In the midst of all this anxiety, I have lost the kitchen.  Not completely but a lot.  So last weekend, when I decided to use up the last of our apples from apple picking into something dramatic and French and autumnal and lovely, this was the only thing I could think of.  Truth?  The recipe was so good that I felt like we were in Paris.  I'll be there soon enough but if you're not as lucky, these tartlettes will do the trick!
Tartlettes aux Pommes (adapted from Joy of Baking)
Serves:  6 (6 6-inch tart pans)
1/2 cup butter
1/4 cup sugar
1 egg
1 1/2 cups flour

Apple Filling:
8 medium-sized apples, peeled and cored
1/4 cup sugar
2 tablespoons water
2 tablespoons Calvados
2 teaspoons cinnamon
1 tablespoon butter, melted

Crust:  Beat butter until softened; add the sugar and beat until sugar is fully incorporated and mixture is light and fluffy.  Add egg beating until just incorporated.  Add flour and with your clean hands, mix until the dough forms a ball.  Flatten the dough into a large round disk and cover with plastic wrap.  Refrigerate about 60-90 minutes, until firm. 

Preheat the oven to 400 degrees F.  Have six 6-inch tartlette pans with removable bottoms ready.  Cut the pastry into 6 even pieces.  Remove one piece keeping the rest refrigerated.  On a lightly floured surface, carefully roll the pastry into a 6-inch circle.  Folding the circle in half, then half again.  Pick it up and transfer it to the tart pan, unrolling it onto the top of your tart and using your fingers to press the pastry onto the bottom of the pan.  Prick the bottom of the pastry with a fork.  Cover and refrigerate for 20 minutes.  Repeat so all 6 tartlette pans are used. 

Remove the unbaked shells from the fridge.  Bake crust for 12-15 minutes, until the crust is only golden brown on the edges.  Remove from oven.  Let cool

Apple Filling:  Take 5 of the apples and chop into bite-sized pieces.  In a small saucepan combine apples, sugar, water, Calvados, and cinnamon.  Cook over medium heat, stirring occasionally for 8-12 minutes, until the apples have reduced and the compote is still slightly chunky (consistency is like apple sauce with small apple chunks).  Slice the remaining 3 apples in thin slices.

Fill the crusts evenly with apple compote.  Then, top the apple compote with thin slices of apples.  Brush butter over the tops of the tartlettes and bake for 15-18 minutes until the crusts are browned.  Allow to cool slightly.  Then, remove the tartlettes with the removable bottoms.

Serve warm or at room temperature.  Store the tarts for up to 3 days at room temperature in an airtight container.

Thursday, October 9, 2014

Weeknight Dinner: Pizza Italiano Baked Ziti

As I mentioned Tuesday, I decided this weekend I'd restart cooking.  Maybe not enough to kep the blog as up to date as I like, but we will do our very best to try!  I am heading out to Europe in 2 weeks time (in fact, exactly 2 weeks today I will be in Paris) for work.  Believe me, I know how lucky I am to be going and the fact that I'll be spending an entire weekend in Paris by myself seems like a delightful luxury.

I'm not trying to belittle it by any means but sometimes I think it would be nice to go somewhere on my own terms.  Like Italy.  A few weeks ago, my family hung out in the Bronx at Arthur Avenue and the Little Italy surrounding the famous street.  We ate our full while we were there, obviously.  But then John and I brought home some true treats like beautiful sopresseta and fresh, so fresh mozzarella.

We made a really delicious pizza that next week but I was still left with some sopresseta and tasty mozzarella.  So, I decided to throw it into a family favorite dish that I could make ahead and John could reheat on a night I was working late.  It's a little twist from the original but I feel like I'm doing that a lot lately.  Maybe it's just my frame of mind, or the autumn season which is one of my favorites.  This is a perfect make-ahead meal.  And so fabulously delicious.  It will make you take the next jet to Italy.  At least in our dreams.

Pizza Italiano Baked Ziti
Serves:  8
1 box ziti or penne pasta
8 ounces ricotta cheese
1/4 cup basil leaves, thinly sliced
2 cloves garlic, diced
1 teaspoon black pepper
1/3 cup pasta sauce
6 ounces fresh mozzarella, diced and divided
4 ounces sopresseta, diced

Preheat the oven to 350 degrees F.  Cook the pasta according to package directions.  Drain and place in a large bowl with ricotta, bail, garlic, pepper, pasta sauce, 4 ounces of fresh mozzarella, and sopresseta.  Pour into a large casserole dish and top with remaining mozzarella.  Bake for 40-50 minutes, until fully cooked through.  Serve warm.

Tuesday, October 7, 2014

Sassy Sweets: Calvados Caramel Apple Pie

This past week, I put over 60 hours in the office and then came home Friday night to find John out on an emergency work crisis.  He deals with them so well.  I, on the other hand, do not.  In an effort to keep myself awake, I migrated to the kitchen.  After finding I had run out of cocoa powder, eggs, chocolate chips, and baking powder, I knew I'd be pretty limited on what I could make.

Earlier this year, Mom and Dad gave each of their daughters all of our family favorites in a little cookbook.  It's like opening a book into our history.  Many of the recipes are already on the blog.  But one stuck out at me "foolproof pie crust".  No eggs or any of the above needed. It couldn't just be a normal little apple pie.  Because, well, I had the whole evening in front of me and it was the first time I had been in the kitchen in weeks.  Truly, weeks.

So, I put a little twist into it and hope you will agree with me that we are still fully in apple season and have not yet just migrated into pumpkin, pumpkin, pumpkin.  It tastes like the apple pies of my childhood but with a twist.  All the comfort and love with something new and exciting.
Calvados Caramel Apple Pie
Serves:  8 (9-inch pie)
Mom's FoolProof Pie Crust (bottom):
1 1/2 cup flour
2 teaspoons sugar
1/2 cup unsalted butter, softened
2 tablespoons milk

Mom's Foolproof Pie Crust (top):
3/4 cup flour
1/2 cup firmly packed brown sugar
1 teaspoon cinnamon
1/2 cup unsalted butter, softened

Apple Filling:
8 medium-sized apples, cored and diced

Calvados Caramel Sauce:
1 1/2 cups sugar
1/2 cup water
3 tablespoons Calvados
2 tablespoons unsalted butter

Bottom Pie Crust:  Preheat the oven at 375 degrees F.  In mixing bowl, combine flour, sugar, butter, and milk to form a soft dough.  Using fingers, press dough evenly into 9-inch pie pan.  Pierce with a fork. Bake for 8-10 minutes.    Let cool.
Top Pie Crust:  Combine flour, brown sugar and cinnamon.  Cut in butter to form crumbs.  
Calvados Caramel Sauce:  In a heavy saucepan cook sugar over moderate heat, stirring with a fork, until melted and cook without stirring, swirling pan, until a golden caramel. Remove pan from heat and carefully add water and Calvados down side of pan. Return pan to heat and simmer, stirring, until caramel is disolved. Stir in butter.

Pie Assembly:  In a large bowl, combine Calvados Caramel Sauce and apples.  Pour this mixture into the bottom pie crust.  Sprinkle top pie crust with crumbs.  Bake at 375 degrees F for 40-45 minutes, until the filling is set and the crust is golden brown.  Serve warm or let cool and cover tightly with plastic wrap for up to 4 days. 
Friday, September 12, 2014

Sassy Sweets: Salted Caramel Creme Brulee

Today we are off to the cabins in New York with the whole clan.  It's the same thing we do every year and it always heralds the beginning of autumn for me.  After all, we go apple picking.  So...yeah.  Apples are autumn.  Period.  While I'm picking up pounds of apples this weekend, last weekend we picked up pounds of flour and sugar in preparation. 

But because I don't have those apples quite yet, I wanted to share a new lovely dessert that, I think, is perfect for this kind of weather.  John was craving creme brulee a couple of weeks back and I'm always happy to oblige his cravings.  But, just doing any old creme brulee seemed, well, boring.  When I found the recipe for salted caramel pot de cremes, I knew I could make them into creme brulee in a snap!

They were creamy and delicious and if they only had some chocolate to go with them (chocolate fiend that I am), it would have been altogether the perfect dish!  I like serving them in the ramekins because John and I can share one and feel less guilty than having a full dessert each.  Although we may fight for the very last bits...I'll never tell.
Salted Caramel Creme Brulee (adapted from here)
Serves:  4 (4 ramekins)
1 1/4 cups sugar, divided
1/8 cup water
3/4 cups fat-free half and half
1/4 cup skim milk
3 egg yolks
1/2 teaspoon flaked sea salt

Preheat the oven to 325 degrees F.  Place 4 four ounce ramekins in a large roasting pan.  Set aside.

In a heavy-bottomed, medium saucepan, combine 3/4 cups sugar and water.  Cook over low heat until sugar is dissolved.  Then, bring the mixture to a rolling boil over medium heat, for 5-6 minutes until the mixture turns a light golden brown.  Immediately remove from heat.  Whisking constantly, add half and half and skim milk in a slow stream.  The mixture will harden so return to low heat and whisk for about 2-3 minutes until the mixture is fluid and there are no sugar chunks.

In a large bowl, whisk egg yolks until light and foamy.  Slowly, whisk the cream mixture into the egg yolks.  Divide mixture among the prepared ramekins.  Add hot water to the roasting pan to come halfway up the sides of the ramekins.  Bake for 35-45 minutes, until centers jiggle slightly when shaken but the edges are set.  Transfer the ramekins to wire racks and cool for 30 minutes.  Chill at least 4 hours or overnight. 

Divide the remaining sugar amongst the ramekins.  Using a blowtorch or the broiler in your oven, caramelize the sugar (2-3 minutes), watching carefully to ensure it doesn't burn too much.  Add the flaked sea salt on top and serve immediately.
©2009-2013 All photos, recipes, and content on are copyright protected. Do not copy, distribute, or use without permission. Related Posts Plugin for WordPress, Blogger...
Welcome! I'm Dani (aka the Growing Foodie), just a girl balancing her career and passion for all things edible in NYC. I hope you'll join me in my adventures in life, through food. (Click for More)
Powered by Blogger.

Get Recipes Right to Your Inbox!

Football Faves!