Mini Frozen Blueberry Cheesecakes

Truth be told, I'm actually a little embarrassed as to how long it has taken me to write up this post. I think I first made these cheesecakes at the beginning of the summer...maybe June or July. I don't quite remember since it has been so long. The cheesecakes met all the requirements for a post: I had good pictures, good reviews, and a good recipe. I just couldn't find the time or energy to actually sit down and write it all out. But now, finally, many months later I can share it on my blog.

Part of the reason why I think these cheesecakes were so successful was because of their semi-frozen nature. We experienced a very beautiful, although hot, summer in Vancouver this year. When it's close to 30 degrees Celsius outside, the last thing anyone wants to be doing is turning on the oven. That's why I looked to more no-bake type desserts to fulfill the need for sweetness on a warm summer day. I adapted a pre-existing no-bake cheesecake recipe I already had and incorporated fresh blueberries, my favorite summertime fruit. Because of their mini size, the cheesecakes were able to freeze quickly and also thawed at a slow enough rate that they remained semi-frozen if eaten about ten minutes after serving.

Mini Frozen Blueberry Cheesecakes 
Note: I used my mini cheesecake pan and was able to make 18-21 cheesecakes (different sized blueberries resulted in varying amounts of batter). A cupcake pan with liners would also work.

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 cheesecakes:

• 1 block (8 oz) cream cheese, room temperature
• 1½-2 cups fresh or frozen blueberries, rinsed and dried
• 1 cup heavy whipping cream, cold
• 1 cup powdered sugar (split into ¼ and ¾)
• 1 tsp vanilla
• 1 tsp unflavored gelatin
• 4 tsp cold water

1. Beat the cream cheese on medium-high speed for a few minutes, until whipped and smooth.
2. Turn down the speed to low and beat in the ¾ cup powdered sugar. Increase the speed and continue mixing for a few minutes until well mixed. Set aside.
3. In a small pan, combine the gelatin and cold water and let it stand for a minute until thick.
4. Place the pan over low heat, stirring constantly, until the gelatin dissolves. 
5. Remove from the heat and set aside so that it cools to room temperature, but do not let it set.
6. Meanwhile, start whipping the cream on low speed. Once bubbles start to form, add the ¼ cup remaining powdered sugar and vanilla and increase the speed slightly.
7. 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.
8. Once all the gelatin has been added, increase the speed to high and continue to whip until stiff peaks form.
9. 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. 
10. Gently fold in the blueberries, trying not to squeeze them so that they don't leak.
11. 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.
12. 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 back to the freezer in a container. 

Note: I recommend removing them from the freezer about 10-15 minutes before wanting to serve them so that they have time to thaw a little but still remain semi-frozen.

Roasted Summer Cherry Tart

A long time ago I bought a tart pan but sadly I have only used it a couple of times. Personally, I think tarts are very simple and elegant but since I tend to bake cakes for most occasions tarts aren't deemed special enough. Last week my parents were invited for a summer barbeque and my mother was in search of an easy appetizer she could make and bring. The idea to make a tart using roasted tomatoes had crossed my mind before and when I proposed it to her she was in favor of it.

Since I also had friends coming over that night we decided to make two and each bring one to our respective get-togethers. Normally, I like to make everything from scratch but we were pressed for time so we bought store-made pie dough and a goat cheese blend with herbs. To balance the tangy flavor of the goat cheese we also mixed it with a little bit of dill and regular cream cheeses. After finishing both tarts in under two hours, we were quite pleased with our impromptu appetizer creation. The tart was light and refreshing with the sweetness of the tomatoes against the tangy goat cheese. Also we sprinkled a little bit of white balsamic over top for a touch of acidity. Both groups enjoyed the tarts and complimented us on the taste.

Roasted Summer Cherry Tart

• Pie dough (can be store bought or made from scratch)
• Goat cheese (optional goat cheese blend with herbs or pepper)
• Cream cheese
• Optional: 2-3 cloves garlic, finely minced
• Cherry tomatoes
• White Balsamic vinegar

1. Bake the shell of the tart in a 10" tart pan according to the package instructions (store bought) or recipe (home made). Make sure to prick the bottom of the dough with a fork prior to baking to keep the crust flat.
2. Mix the goat cheese with cream cheese and garlic, if using. The quantities are purely based on personal preference. We used about 150 g goat cheese, 50 g dill cream cheese, and 100 g regular cream cheese, but we also had leftovers.
3. Once the tart shell is baked, spread an even layer of the mixture across the bottom. The layer should be present, but not too thick.
4. Slice the tomatoes in half, lengthwise, and arrange in concentric circles across the tart. Try to leave as little space as possible between the tomatoes as they will shrink in the oven.
5. Return the tart to the oven and place under the broiler for 3-5 minutes. Watch carefully as the broiler can heat up very quickly. Remove the tart from the oven once the tomatoes start to wrinkle and pop. They will continue to shrink a little after so better to remove earlier rather than later.
6. Allow the tart to cool for a few minutes then sprinkle with a little of the white balsamic prior to serving.

Mini Pomegranate and Pistachio No-bake Cheesecakes

I've kind of been on a no-bake cheesecake spree these days. It all started innocently enough when I made mini peanut butter cheesecakes for my friends. Then, for my cousin's birthday, I made a nutella swirl no bake cheesecake. When the long weekend came around a few weeks ago, my parents were invited to a friend's house for dinner and asked to bring dessert. Even though I was scheduled to work the whole weekend, I had a few days off before it started and I asked my mom if I could make these mini cheesecakes for her to bring. She was more than enthused at the idea and agreed without any hesitation.

In my previous no-bake cheesecakes, I had used only whipping cream in the cake. However this recipe used gelatin instead and I was curious to see how it would turn out. Gelatin is great because it adds structure and shape to many desserts, but I am always cautious to use too much as it can also provide a bit of a slimy texture.

The original recipe called for cherry and pistachio flavors, but since I already had an open bottle of POM juice I decided to substitute it in. The cakes turned out quite cute and colorful, especially because I added a drop of gel-based food coloring. More importantly, they tasted great! My parents saved a few for me and my brother and I was impressed with how they turned out. Not only were the flavors of both the pomegranate and the pistachio pronounced, but my texture concerns were completely unfounded. These little cakes have a lot of potential to be featured again soon.

Mini Pomegranate and Pistachio No-bake Cheesecakes
Note: I used my mini cheesecake pan and was able to make 24 cheesecakes. I had a little extra and poured it into a few cupcake liners but unfortunately they didn't come well. If not making minis, 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:

• 1 cup graham cracker crumbs
• ¼ cup unsalted butter, melted
• 1/6 cup sugar

Combine all of the ingredients and distribute evenly amongst the wells of the muffin/cheesecake pan. Lightly pat down the bottoms and bake for five minutes at 350 degrees Fahrenheit. Set aside to cool.

For the cheesecake:

• 2 lbs (4 blocks) cream cheese, room temperature
• 2 envelopes gelatin
• 1 cup sugar
• 1 cup pomegranate juice
• 1 cup water
• ½ cup pistachios
• Optional: red and green food coloring (to make the color stand out more)

1. Finely grind the pistachios until they become almost like a paste. Set aside.
2. Mix one envelope of the gelatin with ½ cup of the sugar in a small bowl. Bring one cup of water to a boil and add to the sugar-gelatin mixture. Stir well for about five minutes or until the gelatine is completely dissolved.
3. Repeat the same process with the second envelope of gelatin and remaining ½ cup of sugar, this time using the pomegranate juice instead of water.
4. Beat the cream cheese on medium-high speed for a few minutes, until whipped and smooth.
5. Divide the cream cheese in half. With one half, beat in the pistachio paste and, if using, a drop of green food coloring. Continue to beat until it is smooth and all the color has been evenly incorporated. 
6. Slow down the speed and gradually beat in the plain sugar-gelatin mixture. Continue beating until the gelatin water has been completely mixed in. 
7. Divide the batter amongst the wells of the pan, filling them halfway to the top. Place the pans in the freezer while finishing the pomegranate batter.
8. With the remaining half of the cream cheese, beat in the drop of red food coloring, if using, and slowly mix in the pomegranate-gelatin mixture.
9. Once again, divide the batter evenly amongst the wells, this time filling each completely to the top. Use a spoon or spatula to even out the tops, making them smooth. Return the pans to the freezer for about two hours, or until firm. 
10. Once firm, carefully remove from the pans. The cakes can be stored in the fridge until ready to serve.

Nutella Swirl No-bake Cheesecake

Back in the beginning of the month it was my lovely cousin's twentieth birthday and we had, as per usual, a big family celebration. For most family occasions, I am given free reign over what kind of dessert to make and my cousin's only request was for something either with chocolate or nutella. I decided to include both, though mostly focusing on the nutella with this no-bake cheesecake.

Funny enough, even though I consider myself to be quite the cheesecake expert having baked dozens over the years, I have only recently started to foray into the world of no-bake cheesecakes. It all started with the mini peanut butter cheesecakes I made a few months ago when my friends came over. Since then, I have come to the realization that there are many flavor combinations I have yet to explore in the no-bake category which makes me quite excited because I now have a whole new world of cheesecake possibilities open to me.

With this cake in particular, I tried to model it somewhat after the pecan pie cheesecake I made for my own birthday, except I made a chocolate ganache layer with chopped hazelnuts over the crust rather than a caramel layer with pecans. The result, however, did not turn out quite as I anticipated as the ganache froze and became difficult to cut into. Since the cake was set in the freezer and not baked like the previous cheesecake, I had not taken that into account.

Also, to make this cake I adapted the recipe from the mini peanut butter cheesecakes but substituted nutella in for the peanut butter. Unfortunately, I don't think my proportions translated well when I converted the recipe from "mini" form into one big ten inch cake. Since there was no gelatin in the cake and it relied purely on whipped cream to give it structure, the resulting cheesecake was very soft, almost like ice cream. Everyone in my actually loved this "soft serve" texture but I wish it had a little more shape to it. I tried to keep it in the freezer as long as possible, transferring it to the fridge mere hours before the party once I piped on the whipped cream topping. Still, even the six hours it spent in the fridge softened the cake and likely it would have had more structure had we eaten it straight from the freezer.

Overall, it was a good venture into the world of no-bake cheesecakes and I will continue to try out new recipes to create the perfect base cake, just as I have with my regular cheesecakes. After that, I'm confident I will truly be the cheesecake queen!

Nutella Swirl No-bake Cheesecake
Note: I think it best to omit the ganache/hazelnut layer from the crust since it clearly did not work for this type of cheesecake. Therefore, I have included the recipe for just a simple crust.

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 10" springform pan. Gently press down all along the bottom and bake at 350 degrees Fahrenheit for 8 minutes.

For the cheesecake:

• 2 blocks (16 oz) cream cheese, room temperature
• 2 cups heavy whipping cream
• 1 cup nutella
• 1½ cups 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. Increase the speed and continue mixing for a few minutes until well mixed.
4. Divide the batter in half. To one half, beat in the nutella until completely smooth and incorporated. 
5. Using a spatula, gently fold the half the whipped cream into the plain batter and the other half into the nutella batter. Make sure all of the whipped cream is incorporated but try not to overmix so that it keeps its airiness. 
6. Pour half the nutella batter into the pan over the crust. Carefully spoon half of the plain batter in small dollops over top. Use a thin spatula or knife to swirl the two mixtures. Repeat the process and swirl again.
7. Put the pan in the freezer for at least four hours, though preferably overnight. Touch the top of the cake to make sure it is solid before removing from the pan and transferring to the fridge.

For the whipped cream topping:
Note: The topping is completely optional. I made stabilized whipped cream and then piped it in a circular pattern across the top. However because the whipped cream cannot be frozen, the cake had to be returned to the fridge rather than the freezer. If you will be wanting to serve the cake much later, I suggest skipping the topping and simply serving the cake as is from the freezer.

• 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.
7. Transfer the whipped cream to a piping bag fitted with a decorative nozzle and pipe in any design across the top of the cake. Once finished, return the cake to the fridge until ready to serve. 

Curried Cauliflower Soup

Over a month ago I made this delicious curried cauliflower soup, mostly because I had some leftover coconut milk I wanted to use up. The soup was very popular with my family but I never blogged about it because at the time I didn't think it was anything special so I never bothered to take a picture of it. However when my mom recently came back from her vacation she asked me to make it again and this time I decided it was worth writing about.

Even though I have made a similar roasted cauliflower soup in the past, this one turned out better. I think that one of the reasons why my family enjoyed this soup was because it was smooth but still had chunks in it. That is because after roasting the cauliflower, I set aside a quarter of it to add to the soup later. When I finished making the soup, I pureed it using my hand immersion blender, then added back the pieces. Personally I prefer chunky soups over completely creamy ones because I like to have something to bite into and chew. This met my expectations while still delivering an overall creamy texture thanks to the coconut milk.

Curried Cauliflower Soup

• 1 head cauliflower, florets cut into bite size pieces
• 1 large onion, diced
• 3-4 cloves garlic, finely chopped
• 1 tsp cumin
• 1 tsp coriander
• 1 tsp turmeric
• 1 tbsp red curry paste
• 6 cups chicken or vegetable stock
• 1 can coconut milk
• 1 lemon, juiced
• Olive oil
• Salt and pepper

1. Toss the cauliflower pieces with some olive oil, salt and pepper, and the cumin, coriander, and turmeric. Arrange in a flat layer on a baking tray and roast in the oven for about 20 minutes at 400 degrees Fahrenheit. Stir about halfway through to ensure even baking and keep in the oven until the cauliflower starts to soften and becomes golden. 
2. While the cauliflower is roasting, saute the chopped onion in a large pot over medium heat with some olive oil until the pieces start to become translucent, about 3-5 minutes. Add the chopped garlic and continue to saute for about 30 seconds, or until fragrant.
3. Mix in the tablespoon of red curry paste then add ¾ of the roasted cauliflower pieces. 
4. Pour the stock into the pot and bring to a boil. Once boiling, reduce the heat to low and simmer the soup, covered, for 30 minutes or until the cauliflower starts to easily break down. Stir occasionally.
5. Add the coconut milk and stir through. Puree the soup using a hand blender or transfer in batches to a blender and return to the pot. 
6. Add the remaining cauliflower pieces to the soup and season to taste with the lemon juice, salt, and pepper. 

Bolognese Pasta Bake

A few weeks ago my parents went on a transatlantic cruise which left my brother and me alone while they were on vacation. As is the usual case, I was in charge of all the meals while they were away. For the most part, I tend not to try anything new while my parents are away because a) my brother is sometimes a picky eater and may not like it b) there are less mouths to feed and if my brother doesn't like it I have to eat it all myself which gets tiring.

However when I came across this recipe online I was pretty certain my brother would enjoy it and my instincts served me well. He downright gobbled almost the entire casserole dish on his own, leaving me with just two portions, one immediately after I cooked it and one the next day for lunch. By the time I came home from work the following day, it was all eaten up and I had to come up with something last minute for dinner.

One of the reasons why I suspect my brother liked it so much was because it was simple and had two ingredients he loves: noodles and meat. In fact he said it was practically like lasagna except it didn't require the extra effort of layering everything. Although making the meat sauce was a long process (over two hours for it to simmer and develop a strong flavor) it wasn't actually difficult because it just required occasional stirring. Also I didn't mind because it smelled great and filled the kitchen with a wonderful aroma. When my parents returned from their trip I told them how much my brother enjoyed the dish and my mom requested I make it again so that she may try it too.

Bolognese Pasta Bake

For the Bolognese sauce:
Note: This sauce can be made on its own ahead of time and then combined with the noodles and baked in a casserole dish. Alternatively, the sauce can just be made for regular pasta.

• 1 lb ground beef
• 2 796 ml cans crushed tomatoes
• 1 large onion, finely diced
• 3 cloves garlic, finely minced
• 1 cup beef stock
• ¼ cup red wine
• 5-6 fresh basil leaves, torn
• Handful fresh parsley, roughly chopped
• Salt and pepper
• Olive oil

1. Heat some olive oil over high heat in a large skillet and add the ground beef. Cook until no pink is visible then drain the beef and set aside.
2. Using the same pan, heat some new olive oil and sauté the chopped onions over medium heat until translucent, about 3-5 minutes. 
3. Add the garlic and cook for another minute, until fragrant.
4. Turn the heat up to high and add the red wine. Deglaze the pan by scraping any bits off the bottom.
5. Once the wine has cooked out, reduce the heat to medium and add the tomatoes. Divide the beef stock evenly between the two empty cans and swish it around to release any chunks left behind then add the stock to the pot.
6. Add half of the fresh basil and parsley and bring the sauce up to a boil. Once boiling, drop the heat to low and allow it to simmer for about two hours, stirring occasionally.
7. Once the sauce has thickened considerably, season with salt and pepper and add the remaining basil and parsley.

To assemble:

Note: Any type of pasta can be used for this though I used egg noodles.

• 1 package egg noodles (about 340 g)
• 100 g light part skim mozzarella cheese, grated
• 2 tbsp Parmesan cheese, grated

1. Cook the pasta according to the package instructions but for half the time recommended for "al dente".
2. Drain the pasta then add to the pot containing the meat sauce. If the sauce is very thick you may want to add a little of the water from the pasta to thin it out, though I found this unnecessary.
3. Mix everything well to evenly coat the noodles with sauce then transfer to a large greased casserole dish.
4. Sprinkle the pasta with the grated cheeses and cover with aluminum foil. Bake for 40 minutes at 375 degrees Fahrenheit then remove the foil and place under the broiler for about five minutes, or until the cheese is bubbly and slightly browned. 

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.