Tuesday, December 29, 2009
Monday, December 28, 2009
Wednesday, December 23, 2009
1 (16 ounce) package OREO Chocolate Sandwich Cookies, divided
1 (8 ounce) package cream cheese, softened
2 (8 ounce) packages chocolate almond bark, melted
- Crush remaining 36 cookies to fine crumbs; place in medium bowl. ( Cookies can be finely crushed in a resealable plastic bag using a rolling pin.)
- Add cream cheese; mix until well blended. ( I used my stand mixer and it blended very quickly.
- Roll cookie mixture into 42 balls, about 1-inch in diameter.
- Dip balls in chocolate; place on wax paper-covered baking sheet. (Any leftover chocolate can be stored at room temperature for another use.)
- Refrigerate until firm, about 1 hour. Store leftover truffles, covered, in refrigerator.
Tuesday, December 22, 2009
Red Velvet Cake Balls
Adapted from Bakerella
- 1 box red velvet cake mix (cook as directed on box for 13 X 9 cake)
- 1 can cream cheese frosting (16 oz.)
- 1 package white almond bark (regular or white chocolate)
- wax paper
1. After cake is cooked and cooled completely, crumble into large bowl.
2. Mix thoroughly with 1 can cream cheese frosting. (I mixed it in my stand mixer and it came out perfect without any mess.)
3. Roll mixture into quarter size balls and lay on cookie sheet. (If dough is having trouble staying together put in the fridge for 10-15 minutes. Should make 45-50. )
4. Chill for several hours in the fridge or freezer if you are in a time crunch.
5. Melt almond bark in microwave per directions on package.
6. Roll balls in almond bark and lay flat on wax paper until firm. I used 2 forks to cradle the ball to avoid prong marks from the forks and to ensure easy release from utensils.
Sunday, December 20, 2009
I have always been a HUGE fan of cheesecake and it's thick, rich goodness. My mom and I have been known to drool over cheesecake and we even have a routine of the proper way to savor cheesecake. Now, I have tried to teach the hubbs this important sequence of events but he doesn't quite get it. He doesn't 'appreciate' the cheesecake. Poor men, they miss all the important things in life.
However, I have been intimidated of making my own cheesecake because of the crust. I don't care for the idea of crushing up cookies, adding butter and hoping it all holds together. But I got an amazing Hershey's magazine and this recipe was calling out to me. It was also very simple and quick to make. The Heath bits really helped cover up any blemishes.
Regrets: I need to perfect my method of cutting cheesecake. I sort of 'butchered' it and as a result, the pieces are choppy.
Hubbs approval rating: " Yeah, pretty dang good. Really rich and filling."
Heath Bits Cheesecake
Take from Hershey's Christmas magazine
Vanilla wafer crust (recipe follows)
3 packages (8 ounces each) cream cheese, softened
1 cup sugar
1 container (8 ounces) dairy sour cream
1/2 teaspoon vanilla extract
1 1/3 cups (8 ounce package) HEATH milk chocolate toffee bits, divided
- Prepare VANILLA WAFER crust. Heat oven to 350 degrees
- Beat cream cheese and sugar in a large bowl on medium speed of mixer until well blended. Add eggs, one at a time, beating well after each addition. Add sour cream and vanilla; beat on low speed until blended.
- Pour half of cheese mixture into crust. Reserve 1/4 cup of toffee bits for topping; sprinkle remaining toffee bits over cheese mixture in pan. Spoon in remaining cheese mixture.
- Bake 1 hour or until filling is set. Cool 15 minutes. Sprinkle reserve toffee bits over top; with knife, loosen cake from side of pan. Cool completely; remove side of pan. Cover; refrigerate leftover cheesecake.
VANILLA WAFER CRUST: Combine 1 3/4 cups of vanilla wafer crust (about 55 wafers, crushed) and 2 tablespoons sugar; stir in 1/4 cup (1/2 stick) melted butter or margarine. Press onto bottom and 1 inch up side of 9 inch spring form pan. Refrigerate about 30 minutes .
Friday, December 18, 2009
The food listed in this blog will not be of Julia Child's french cuisine but rather a creative take on basics like Mac & Cheese. I have a picky husband who hates marinara sauce and chunky potatoes so I am forever struggling to find foods that will please everyone. I will not spend 20 minutes to get the perfect picture or smooth edges. I rather hope to inspire other 'average' chefs to feel successful within their own realms. So I encourage you to judge by taste instead of by looks. I will list a hubs approval rating at the end of each item as I figure if I can win him over, it should be a hit with others.
This leads to who I am. Well, I just so happen to feel the need to describe myself in bullet format.
- Clumsy left handed girl; I was created backwards and continue to pay for it
- College student-the never ending task of achieving my masters
- Slightly OCD when it comes to cleaning and smells
- Loves to cook; lacks endurance or attention span for complex instructions; hates the dishes
- Poor speller, so try not to judge the grammar
There are of course many other words that describe me (kind or not) but those are all that are important for my purposes here.