RECIPE – Apple Crisp Cheesecake

I know it’s been forever again since I blogged and I promise to finish our Disney Cruise story but I had to share this recipe because I promised it last year to a great friend of mine and I never got to it!  So this one is for you Jen!

My basic cheesecake recipe can be found here.  The difference is going to be a different crust and adding some apples and cinnamon.

Crust:

1 stick butter melted

1 c. Oatmeal

1 c. Sugar

1 c. Flour

Filling:

Basic cheesecake batter recipe

2 c. Apples

1 tsp Cinnamon

Topping:

6 T melted butter

3/4 c. oatmeal

3/4 c. flour

3/4 c. sugar

Preheat oven to 350 degrees.  Pat crust mixture into a 9″ springform pan.  Bake crust for 15 minutes or until the edges start to turn golden brown.  It is important to bake this crust enough because otherwise it will taste raw after baking is complete.  While the crust is baking make the filling.  Once the crust has cooled a bit you will begin pouring filling over crust.  I layer the apples (which I slice with my peeler corer slicer from Pampered Chef) and filling alternately.  Then top the cheesecake with the topping mixture.  Bake for 35-60 minutes or until the middle doesn’t jiggle.  I realize this is going to be tough to figure out because of the topping but just do your best.  I usually bake this one a little longer than I think because you don’t want it to be mush in the middle and the apples in the filling cause it need a longer baking time.

I also generally use the broiler to brown the topping because I like it to look golden brown.  ENJOY!

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RECIPE: Chocolate Chip Cookies

We all have a recipe that brings us back to our childhood and this is mine!  For those of you who grew up in New Richland you will remember the Quiram’s Bakery chocolate chip cookies.  I think this recipe tastes just like them and I LOVE them!  So I’m sharing them with you so you can get a little taste of nostalgia!

Chocolate Chip Cookies

1 c white sugar

1 c brown sugar

10 T sweet cream butter, softened

10 T shortening (Crisco brand makes a difference!)

2 eggs

2 tsp vanilla

2 2/3 c flour

1 tsp salt

1 tsp baking soda

1 package mini chocolate chips

1. Preheat oven to 375 degrees.  Place butter and shortening in the mixing bowl.

2.  Add both sugars and beat until smooth and creamy.

3. Add eggs one at a time and mix well.  Also add vanilla.

4.  Add flour, baking soda, and salt in small amounts and beat until incorporated.  Be sure to scrape the sides of the bowl to make sure all ingredients are mixed in.

5.  Add chocolate chips and beat until they are all mixed in.

6.  Scoop dough onto pan leaving enough room for them to spread out.  I sometimes like to do small cookies so I just use my 1 T scoop.  If you want a larger cookie the 2 T scoops work well too.

7. Bake 8-10 minutes or until the cookies are golden brown on the edges but not too dark.  I bake them until they are just barely looking done.  Then I leave them sit on the cookie sheet for a minute because they will set up and are then easy to scoop off the pan.  Place on a cooling rack until they are cool enough to stack.

Just a note…try not to eat all the dough raw.  I have an issue with this and end up eating several cookies worth of dough!  ENJOY!!

RECIPE: Cheesecake

As you know I have previously been a part of two dessert businesses.  There were over 60 flavors of cheesecake on my menu at one point in time.  The way that was possible is that I have a base recipe for cheesecake and then add lots of different ingredients to it.  So I’m going to share with you my base recipe and tell you how to add to it and make MANY flavors to impress your friends and family!

The one thing that is different and fabulous about this cheesecake is the crust.  It is a short bread cookie crust!  After much experimenting it was the best crust that would hold together and not crumble while eating it.  A graham cracker crust works well but is kind of messy!

Cheesecake – Base Recipe

Shortbread Crust:

1/2 c (1 stick) butter, melted

1 c flour

1/3 c brown sugar

Cheesecake Batter:

3 – 8 oz packages of cream cheese

1 c sugar

1 c sour cream

3 eggs

2 tsp vanilla

1. Add flour and brown sugar to melted butter.  Mix well.

2. Pat into the bottom of a cheesecake pan.  I use a pan with a removable bottom and it works great but a springform pan is a traditional cheesecake pan and that will work fine too!

3. Bake at 350 degrees for 12 minutes or until golden brown. I put a pan under it because butter sometimes drips and then makes my smoke alarm go off!

3.  While crust is baking add cream cheese and sugar to mixing bowl.  Mix for a few minutes until it is very creamy and smooth.

4.  Add sour cream and vanilla.  Mix well.

5.  Add eggs one at a time, making sure they are well incorporated between additions.

6.  This is where you can add other ingredients.  First example I will give you is for lemon cheesecake.  Add the juice and zest of one lemon.  Mix well.

7.  Pour batter into pan on top of crust.  Bake in oven at 350 for 35-45 minutes.  I always check it after about 25 because depending on the ingredients you add you will need to adjust the baking time.  What you are looking for is that when you jiggle the pan you can only see a small circle of the batter still jiggling in the center.  It will continue to bake a small amount in the pan but not much.  What you do not want is to overbake it and then it will crack.

This is the lemon cheesecake after baking.  I also take a knife and run it round the side when it is still hot so it doesn’t stick as much.  Place it in the freezer until it is set.  I store it in the freezer until we want to eat it.  It will keep for quite a while depending on what you store it in but it will get freezer burned after a bit.

ENJOY!  I’ll be back to share with you some ideas of what other kids of cheesecake you can create with this base recipe!

RECIPE: Buttercream Frosting

Every good cake or cupcake deserves and equally delicious frosting.  This is one of my favorites (second only to cream cheese frosting).  It goes well with most every kind of cake and is easily changed by adding different flavors!  It is my go-to frosting when I do cakes.

Buttercream Frosting

1 c. butter, softened

6 c. powdered sugar

6-8 T milk

1-2 tsp almond flavoring

 1. Begin by creaming butter.

2. Next add some of the powdered sugar and milk.  I usually start with 2 c powdered sugar and 2 T milk.  I usually cover it with a kitchen towel so that I don’t get a powdered sugar facial!

3.  Once you get a good mixture going add the almond flavoring.  It is 1-2 tsp but I never measure I just dump it in.

4.  Keep adding ingredients and mixing until everything is in.  You want it to be creamy.  Be careful not to mix on too high of speed or you will end up with lots of air bubbles in the frosting and that will cause issues when you are trying to spread it.

That’s it!  Try not to eat too much of it before you frost your cupcakes!

RECIPE: Raspberry Swirl Cupcakes

Just in time for your Easter celebrations I’m gong to let you in on another one of my ‘secret’ recipes!  Everyone RAVES about these cupcakes and I must admit they are pretty fabulous!  And for those of you thinking how hard they are going to be but they really are easy.

Raspberry Swirl Cupcakes

1 c water

1/3 c oil

3 eggs

1 box white or yellow cake mix

1 box instant vanilla pudding

Raspberry pie filling

Cupcake Liners

1.  Crack eggs into mixing bowl.

2.  Add oil and water.

3. Dump in cake mix and pudding mix.

4.  Begin mixing.  About half way through I stop the mixer and scrape down the sides to ensure all the ingredients get mixed in fully.

5.  Mix for a couple minutes until the batter looks like this.  While the batter is mixing put your liners into the cupcake/muffin pan.

6.  I use this kind of ice cream scoop for my cupcakes.  It is about the perfect size (I don’t fill it all the way to the top but about 3/4 full) and easy to push the batter into the liners.

7.  Fill your cupcake liners about 3/4 full.

8.  I put the raspberry filling out of a can in a chopper to make sure it’s not such large pieces.

9.  Put a small dollop of raspberry filling on the top of the cupcake batter.  I use about 1 tsp per cupcake.

10.  Take a knife and start swirling the filling around with the batter.

11.  Make sure you swirl it around really well.

12.  Bake cupcakes at 350 degrees for 12-15 minutes or until a toothpick comes out clean.  Sometimes with the filling in there it takes a bit longer.

 I’ll be back tomorrow with a fabulous frosting to top these off!