Mini Peanut Butter Cheesecakes

If anyone were to ask me what is my favorite TV show I would not even hesitate before responding...Friends. I've long lost track of how many times I have seen each episode, but let's just say I can quote every single one. My friend recently just finished watching all ten seasons and was super excited when I told her that I own the Friends Scene-it DVD game. She insisted that we play it even though I warned her no one can beat me. In fact I haven't played the game in over six years because everyone refuses to play with me. Still, she begged me to play so I invited her and a few others over and ordered in some sushi.

Seeing as I had the day off I thought it would be nice to make something for dessert and we could eat it while playing the game. I decided to make something easy and had one block of cream cheese left over from my birthday cake. I found a simple recipe online and used my mini cheesecake pan. At first I was a little confused why there were no eggs listed, but then I realized that it was actually a no-bake cheesecake. This made me excited because, despite the fact that I have made many cheesecakes, I have never made a no-bake cheesecake.

The recipe was quick and easy to follow and the cakes were ready after two hours in the freezer. I'm sure the recipe could be adapted to other flavors as well. To top them I made "stabilized whipped cream". I had heard of the concept before and wanted to try it out. Basically, it is whipped cream that has a little bit of gelatin added to it so that it can keep its shape, making it ideal for frosting or decorating cakes ahead of time. The whipped cream held up for days afterward in the fridge and still tasted just as good. My mom pointed out that if you think about it, it's kind of like a semi-mousse because it uses all the same ingredients, just much less gelatin. Even so, it's a great way to be able to make whipped cream and save it for later use.

Mini Peanut Butter Cheesecakes
Note: I used my mini cheesecake pan and was able to make 18 cheesecakes. A cupcake pan with liners would also work. The cheesecake could also be made in a larger, 9" size but would have to stay in the freezer longer to ensure that it sets properly.

For the crust:

• 1½ cups graham cracker crumbs
• 1½ tbsp sugar
• ¼ cup (4 tbsp) unsalted butter, melted

Combine all of the ingredients together in a small bowl. Add one tablespoon into each well of a lined cupcake tray. Press down gently. Bake at 350 degrees Fahrenheit for seven minutes. Remove from oven and set aside to cool.

For the cheesecake:

• 1 block (8 oz) cream cheese, room temperature
• 1 cup heavy whipping cream
• 1 cup creamy peanut butter (make sure it is smooth!)
• 1 cup powdered sugar

1. Whip the heavy cream on medium-high speed until light and fluffy with soft peaks. Set aside in the fridge.
2. Beat the cream cheese on medium-high speed for a few minutes, until whipped and smooth.
3. Turn down the speed to low and beat in the sugar and peanut butter. Increase the speed and continue mixing for a few minutes until well mixed. 
4. Using a spatula, gently fold the whipped cream into the cheesecake mixture. Make sure it is all incorporated but try not to overmix so that it keeps its airiness. 
5. Divide the batter amongst the wells of the pan, filling them completely to the top. Use a spoon or spatula to even out the tops, making them smooth.
6. Put the pan in the freezer for two hours. Touch the tops of the cakes to make sure they are solid before removing from the pan and transferring to the fridge. 

For the whipped cream:

Makes approximately 2 cups.

• 1 cup heavy whipping cream, cold
• ¼ cup powdered sugar
• 1 tsp vanilla
• 1 tsp unflavored gelatin
• 4 tsp cold water

1. In a small pan, combine the gelatin and cold water and let it stand for a minute until thick.
2. Place the pan over low heat, stirring constantly, until the gelatin dissolves. 
3. Remove from the heat and set aside so that it cools to room temperature, but do not let it set.
4. Meanwhile, start whipping the cream on low speed. Once bubbles start to form, add the powdered sugar and vanilla and increase the speed slightly.
5. Slowly pour in the gelatin while continuing to whip the cream. If the gelatin has set, place it briefly over the heat to loosen it again, however make sure it is not hot when adding it to the cream as it will set upon contact with the cold cream and create chunks.
6. Once all the gelatin has been added, increase the speed to high and continue to whip until stiff peaks form. 

Note: The whipped cream can be set aside in the fridge for later use though I suggest if using it for decoration, such as piping, use it right away. 

Pecan Pie Cheesecake

Yes, that's right. I am once again posting another cheesecake recipe. In my opinion, cheesecakes are the best type of cake so it's no wonder I chose to bake one for my birthday. In the weeks leading up to my birthday this year I was actually quite busy so I didn't have too much extra time to browse through recipes. At first I was just going to make a simple chocolate cheesecake since it's always popular with my family, but then I happened upon this recipe and I decide to give it a shot.

I know I may have said this in the past, but this was the BEST CHEESECAKE EVER!!! The bottom
half consisted of a pecan pie filling (yum) and the top half was the creamy cheese layer. It was amazing! The pecan pie portion had this rich, caramel type flavor and the top half was so smooth it melted in your mouth. Not only did certain members of my family help themselves to seconds, but the leftovers were finished super fast the next day. My mother has already requested that I make it again with no occasion in mind, just because.

Pecan Pie Cheesecake

For the crust:

• 2 cups graham cracker crumbs 
• ¼ cup brown sugar
• ⅓ cup butter, melted

Combine all of the ingredients in a bowl and then transfer to an 11" springform pan. Gently press down all along the bottom and bake at 350 degrees Fahrenheit for 8 minutes.

For the pecan pie layer:

• 1½ cups sugar
• 1 cup corn syrup
• ½ cup butter, melted
• 3 large eggs
• 2 cups chopped pecans
• 1 tsp vanilla 

1. Combine all of the ingredients except the pecans together in a medium saucepan. 
2. Heat over medium-high heat, stirring well, until it comes to a boil. Once boiling, reduce the heat so that it is gently simmering, and continue cooking and stirring until the mixture thickens, about 8-10 minutes.
3. Remove the mixture from the heat and stir in the chopped pecan pieces. Pour the mixture into the springform pan over the crust.

For the cheesecake layer:

• 2 lbs (4 blocks) cream cheese, room temperature
• 1½ cups brown sugar
• 3 tbsp flour
• 4 large eggs
• 1 cup heavy cream
• 1 tsp vanilla

1. Beat the cream cheese on medium-high speed for about a minute, until smooth.
2. Beat in the sugar and flour and continue beating on medium speed until the cream cheese is fluffy. Scape down the sides of the bowl as necessary.
3. Beat in the eggs, one at a time, making sure to incorporate each one before adding the next.
4. Reduce the speed to low and beat in the heavy cream and vanilla. Make sure everything is incorporated but do not overmix the batter.
5. Pour the mixture into springform pan over the pecan pie layer. You may see the pecan mixture shift and come up the sides a little, just make sure the cheesecake batter covers the entire surface. 
6. Bake for 50 minutes at 325 degrees Fahrenheit using a hot water bath or by placing a pan of hot water on the lowest rack beneath the cake.
7. Without opening the oven door, turn off the oven and leave the cake to cool for 1½-2 hours inside the oven. Afterward, remove from the oven and cool to room temperature before refrigerating for at least 4 hours, though preferably overnight.

Saffron Risotto with Butternut Squash

Wow I can't believe I haven't written a post since November. Actually, scratch that...I can. The truth is in the past few months I have been very busy. I secured a full-time, regular position at work and I bought an apartment. My life has been overwhelmed with changes, luckily all positive, but it's taken a toll on my blog.

When I first started this blog, almost five years ago, I had the goal of teaching myself how to become a better cook. By researching different recipes and trying many new techniques I learned so much. And truthfully, having the blog motivated me to keep going. However, now I have come to the point where I don't feel tempted to write a post after every single venture in the kitchen. Beyond the fact that I often repeat past recipes, I also find myself more and more just cooking on a whim without following any specific recipe. But when I think about it, I don't regret this. The blog served its ultimate purpose, which was to broaden my food horizons and take me out of my comfort zone in the kitchen. Now it serves a new purpose to act as my digital cookbook of sorts, allowing me to keep track of recipes that I truly loved and would want to repeat in the future.

I am very thankful to my small community of loyal followers (AKA close friends and family) who encouraged me to keep up with the blog and provided feedback on the food I made. There were plenty of times when I felt they were just as invested as I was in the success of my food adventures. I hope they enjoyed reading the blog as much as I loved writing it and I promise I will keep feeding them even if I'm not writing blog posts.

Now that I've confessed and owned up to my hibernation from the blog...I actually do have a recipe to share! A few months ago, back when it was still cold and chilly outside, I came up with the idea that I wanted to take advantage of the beautiful and delicious squash that was in season. When I traveled to Italy years ago, I brought back a little jar of saffron threads which I still had not used. I decided to make a creamy, aromatic saffron risotto and add some roasted butternut squash to it.

My first attempt at this did not turn out exactly as I had imagined. When I searched online for a saffron risotto recipe, I found one with many positive reviews so I decided to use it and add my own twist with the butternut squash. According to the directions, I was supposed to add a pinch of saffron threads to the chicken stock before slowly stirring it into the rice. The problem is that "a pinch" is not very specific and I guess my pinch was too small because the finished risotto did not have that bright yellow color typical of a saffron-infused food. Also the flavor of the butternut squash overtook the saffron.

Even though the risotto end up the way I wanted it to, it was still very creamy and was eaten up quickly by the family. I still had extra chicken stock left over so when I suggested making it again everyone was in favor. This time, I "pinched" a lot more...between ¼-½ teaspoon. The result was more in line with my expectations; a bright yellow risotto with the aroma of the saffron and the hint of sweetness from the butternut squash. Success!

Saffron Risotto with Butternut Squash

• 1 lb butternut squash, cut into pieces
• 1 large onion, diced
• 2 cups Arborio rice
• ¼-½ tsp saffron threads
• 4-5 cups chicken stock, kept warm
• 1½ cups dry white wine
• 2 tbsp butter
• ½ cup grated Parmesan cheese  
• Olive oil
• Salt and pepper

1. Sprinkle salt and pepper generously on the butternut squash pieces and coat in olive oil. 
2. Spread in an even layer on a baking sheet and bake at 400 degrees Fahrenheit for 25-30 minutes, or until the pieces are fork tender. Stir them around halfway through to ensure even baking. Once tender, remove from the oven and set aside.
3. Use a large pan to heat some olive oil over medium heat and saute the chopped onions for 3-5 minutes, or until they start to become translucent.
4. Turn up the heat to medium-high and add the rice. Cook for 3-4 minutes until the rice becomes slightly toasted.
5. Meanwhile, add the saffron threads to a small pot with the chicken stock in it. The stock should turn bright yellow. Keep the liquid constantly warm by having it on a burner with low heat. 
6. Add the wine to the pan with the rice until it is completely covering the surface. Season with some salt and pepper and cook over medium heat, stirring continuously until the wine has been absorbed. 
7. Slowly add the saffron chicken stock to the pan until it covers the rice. Keep stirring and cooking until the stock has been absorbed, just like the wine. 
8. Repeat the process with the stock until only about a cup remains. Once the rice is creamy, bite into a few grains to be sure the rice is cooked. If still slightly crunchy, add a little more stock and continue to cook until it is absorbed. 
9. When the rice is done cooking, add the butter and grated Parmesan cheese then whip together until completely incorporated. To finish, stir in the pieces of roasted butternut squash.