Tuesday, May 25, 2010

Chocolate Cheesecake

When I was in culinary school they had us make cheesecake in a regular cake pan. This was a little scary at first because sheesh I've used a spring form pan most my whole life, how the hell are we going to get a cheesecake out of a regular pan!

Here's what you do...line the bottom of a regular cake pan with parchment just like making a cake. Par-bake your crust, and bake your cheesecake like usual. Let the cheesecake chill out overnight in the pan in the fridge. The next day, take your pan put it directly over your burner on a high flame, and spin it around for a few seconds to slightly warm the crust, run a knife carefully around the sides then invert (yes really) the cheesecake onto a cardboard or plate, it will plop right out. Turn it right side up on your serving plate. Voila! Easy cheesy! You will never have to buy an uber-expensive spring form pan or try and keep your water bath from seeping into it or find a place to store the blasted thing.....

This was the Low & Lush Chocolate Cheesecake from Baking from My Home to yours page 243. The crust is a combo of sugar cookies, almonds and turbanado sugar. The sugar stays crunchy because there isn't much to dissolve the granules when you make a press in crust. This was great to add a little crunch to the creamy texture of the filling. The top was a dark chocolate 50/50 ganache poured on after it was cooled down a bit.

TWD: Banana Coconut Ice Cream Pie

No pie for me this week. But you can find this weeks recipe at Spike Bakes.

Tuesday, May 18, 2010

TWD: Apple-Apple Bread Pudding

However delicious this sounds... bread pudding reminds me too much of the buffets at culinary school. And that just makes me wanna yack! I don't know why those buffet days riveted within me these harsh feelings towards cupcakes and bread pudding... but it did.
I've kind of gotten over the cupcake thing, hell its been like 4 years or something... you eventually have to let things go right? But my bread pudding feelings are still strong, probably because I haven't given any bread pudding chance in hell. The big cambros filled with stale cake and bread just awaiting the dunk in custard to form a glutenous mass of bland carbs that not even a delicious sauce could make edible just can't be ripped from my brain.
Well... if that doesn't inspire you to go make it yourself I don't know what would! You can find the recipe over at Cake or Death? and to be honest Liz' looks fricken delicious.....

Tuesday, May 11, 2010

TWD: Quick Classic Berry Tart

A super simple berry tart was chosen by Cooking with Cristine this week for Tuesdays with Dorie.
I was this close to skipping it...... see the hubs doesn't like berries, because they are too seedy. His distaste for strawberries is almost cause for divorce but I came to realize that it really just means more strawberries for moi! So I made this tart anyway. With a dastardly plan to keep his slice berry free. To please his pallet I made chocolate pastry cream instead of vanilla by tossing in 2 oz. of chocolate into a 1/2 recipe. And I lined the tart with a slather of white chocolate before filling it with the cream which gave the crust an extra snappy texture. So everyone is a wiener!

Wednesday, May 5, 2010

Zero Calorie Sweet Treats

I wanted to share this saweeet new collection of wallets made by Christian Marie. The Confection Collection is adorable and she has lots of other creative bags too.

I'm totally loving the Wedding Cake Zipper Wristlet. I don't know if its because I want to use it, or duplicate the cake designs!

And the super cute Lemon Clutch, food related but not sweet, unless you sprinkle in a little sugar. So summery!

Check out her entire collection by here, and she does custom orders too! I may have to get that wedding cake fabric made into a tote... how deceptively put together would I be if I went to a cake consult with that!

Tuesday, May 4, 2010

TWD: Burnt Sugar Ice Cream

You know when your out camping and you make your first roasted marshmallow of the trip? The kind that you rush through (and maybe light on fire a few times to many) and its way to charcoalie because the fire is to high? So you set your mind to making the perfect one and you take your time to really crisp up the outside to the perfect dark brown and its been on the stick so long its just practically oozing off because its molten marshmallow all the way to the center...you pop that marshmallow in your mouth and its so very perfectly perfect? This is what this ice cream taste like.... but cold.... cold perfection.

Go visit Becky over at Project Domestication for the super easy recipe.