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.

Brownie Cookie Sandwich with Salted Caramel

For the past several years I have made it an annual tradition to bake holiday treats and distribute them to my close friends and family. At first I started off small, but by now the box has grown to include more goodies. Of course I always try to improve upon the previous year and use the month or so leading up to the holidays to test recipes for potential new additions to the box.

Last year, I tried a few recipes but ultimately was not satisfied with any of them so I left the box the same as the year before. It contained cranberry bliss bars, berry crumb bars, chocolate crinkle cookies, and almond biscotti. I felt as though I was missing some sort of treat in the "caramel" category but couldn't settle on anything to fulfill it.

So for the past few weeks I have been once again testing nutty/caramel recipes, trying to find something new to include in this year's box. In order to get more opinions, I have gotten in the habit of bringing my baked goods to work and seeing my coworkers' reactions. The first item I tried to make was a pecan pie thumbprint cookie. Although it tasted good, I was not satisfied with the filling-to-dough ratio so for the next batch I reworked it into more of a mini pecan tartlette. This time the filling was much more prominent and I felt the caramel and nut combination stood out.

Then I came across a recipe saved on my browser that I had found months ago but had not yet tested. It was for a cookie that resembled the taste of a brownie, with dulce de leche sandwiched in the middle. You know those two-bite brownies sold in the paper bags at most grocery stores...well believe it or not but these cookies taste exactly like them! The cookie was flaky on the outside and chewy on the inside, simply the perfect bite. Rather than use dulce de leche, I just substituted the salted caramel sauce that I had already made for the previous treats but the result was fantastic.

As soon as I took a bite I knew this cookie was exactly what I was looking for, especially with the slightly salty caramel to offset the rich chocolate, and it fit the bill for the holiday box. Unfortunately, since I already have the chocolate crinkle cookies and two chocolate cookies is too much, I think it will have to replace them. So once again I am faced with a dilemma whether to try and find yet another new recipe, probably something with nuts, or to just swap out the chocolate cookies and leave the box with only four types of treats. I still have a few weeks to decide and test some more recipes.

Brownie Cookie Sandwich with Salted Caramel
Note: This recipe makes about 30 sandwich cookies, 60 cookies overall.

• 300 grams bittersweet chocolate
• ½ cup (8 tbsp) unsalted butter, cut into pieces
• ¾ cups flour
• ½ tsp salt
• ½ tsp baking powder
• 3 large eggs
• 1 cup sugar
• 2 tbsp brown sugar
• 2 tbsp cocoa powder
• 1 tsp vanilla

1. Using a double broiler, combine the butter and chocolate and melt over low heat until completely smooth and thickened. Set aside.
2. Sift together the flour, salt, and baking powder and set aside.
3. Combine the eggs, sugars, and cocoa powder and mix on medium-high speed until the mixture has doubled in volume and becomes very thick, about 4-5 minutes.
4. Reduce the speed to medium and the melted chocolate. Continue to mix until well combined. Mix in the vanilla.
5. Reduce the speed to low and add the flour mixture. Mix just until the flour is incorporated.
6. Drop spoonfuls of the batter onto a parchment-lined baking tray. The cookies don't spread too much so they can be spaced closely together and flattened if you want them bigger.
7. Bake for 10 minutes at 350 degrees Fahrenheit. The tops of the cookies should look cracked but inside they will be slightly soft and under-baked.

For the salted caramel:
Note: This makes more than enough caramel for the cookies so there will be plenty of extra. Another option is to use dulce de leche as the original recipe suggests.

• 1 cup sugar
• 6 tbsp butter (salted or unsalted), cut into pieces
• ½ cup heavy cream
• ½-1 tsp fine sea salt

1. Heat the sugar in a medium, heavy-bottomed saucepan over medium heat. Stir constantly with a rubber spatula. The sugar will start to form clumps and eventually melt into a thick amber-colored liquid.
2. Once the sugar is completely melted, immediately add the butter. Be careful because the caramel will start to bubble rapidly.
3. Stir the butter into the caramel until it is completely melted, about 2-3 minutes.
4. Very slowly, drizzle the cream into the pan while whisking. Once again, watch out for the bubbling and splatter.
5. Allow the mixture to boil for one minute then remove from the heat and stir in ½-1 teaspoon of salt, depending on how pronounced you want the taste.   
6. Cool the caramel before straining into a container. Can be stored for two weeks in the refrigerator tightly sealed.

To assemble the cookies: Place half the cookies flat side up. Warm the caramel if directly from the fridge so it is more spreadable (but let it cool and thicken a little as well). Add a teaspoon or so of caramel to one cookie half and top with another. 

Butternut Squash, Kale and Sausage Hash

There's nothing like digging through your fridge, throwing a bunch of random ingredients into the pan, cooking them up together and then calling it a "hash". Just like the word entails, a hash is really just a modge-podge of many different ingredients and a great way to use up random things you may have lying around. More importantly, it's a great way to make an easy carefree breakfast that can also be reheated later for lunch or dinner.

I first made this hash about a month ago but I have to admit it was a planned dish and not just random leftovers. I had seen a recipe that for something similar that combined butternut squash and sausage. Although the butternut squash and kale are both ingredients typically found in my fridge, the sausage was not and I had to specifically go to the store to buy it.

What I liked about this particular hash is that the mild spice of the sausage balanced the sweetness of the butternut squash, a flavor that can sometimes be too strong and overwhelming. Combined with the fresh tomatoes and bitter kale, the dish had the perfect balance. It was great on its own and also the next day when I made it even more "breakfasty" by reheating it and cracking two eggs over top then lightly frying just until the egg whites cooked through and the yolks were still runny.

Butternut Squash, Kale and Sausage Hash
Note: I didn't measure everything precisely so these are just estimates as to the quantities I used as far as the spices go.

• 2 lbs butternut squash, peeled and cubed
• 5 small mild Italian sausage (or other type if preferred)
• 1 small onion, chopped
• 2-3 cloves garlic, minced
• 1 red bell pepper, chopped
• 2 large tomatoes, roughly chopped
• 2 cups baby kale, rinsed and drained
• 1 twig rosemary, finely chopped
• 3 tsp dried basil
• 3 tsp dried thyme
• 3 tsp dried oregano
• Olive oil
• Salt and pepper

1. In a large bowl, combine the cut pieces of butternut squash, the chopped rosemary, 1 teaspoon each of the dried basil, thyme, and oregano. Drizzle with a little bit of olive oil and add some salt and pepper. Stir well to evenly coat the butternut squash with the herbs.
2. Lay out the pieces of butternut squash in a single layer of a large baking tray. Bake for 20 minutes at 400 degrees Fahrenheit. Once the butternut squash is tender enough to poke through with a fork, remove from the oven and set aside.
3. Meanwhile, while the squash is baking, prepare the sausage by removing from the casing and frying over medium-high heat until completely cooked through and no pink remains. Drain the sausage from the pan and set aside.
4. Heat some olive oil over medium heat and saute the chopped onions for 3-5 minutes, or until they start to become translucent.
5. Add the chopped garlic and continue to cook for another minute until the garlic becomes fragrant.
6. Add the chopped pepper and tomatoes and cook for another 3-5 minutes or until it begins to soften. Mix in the remaining 2 teaspoons of dried basil, thyme, and oregano and stir to combine.
7. Add the cooked sausage back into the pan as well as the pieces of butternut squash and kale. Season to taste with salt and pepper.
8. Briefly cover the pan with a lid to allow the kale to gently wilt. Remove from the heat and serve warm.

Plum Pie

When my parents returned from their trip to Europe, my mother had a sudden craving to make plum pie after seeing it in a bakery window in Baden-Baden. Plum season was just about ending but we bought some nice, juicy plums and I scoured online until I found a good recipe. The pie turned out great and we ate it all up within two days.

Apparently one pie was not enough to satisfy my mother's cravings. Recently, I myself traveled to Europe and when I returned my mom asked me if I wanted to make the pie again. Technically, it was mostly her as I was still kind of tired and jet-lagged and only helped by rolling out the dough. This time the pie turned out even better than the first time. As it came out of the even, golden brown and looking absolutely beautiful, it was almost like torture waiting for it to cool so that we could slice into it.

Once again we devoured the pie quickly and started thinking of more pies we could make. I questioned my mother about her comment a few months prior when my brother asked for a pie for his birthday and she said "we're not pie people". However my mother clarified that although pie is delicious, what she meant by that was that pie is wonderful and homey but not good enough for a birthday celebration. Regardless, I think this plum pie proved that we are in fact "pie people" and now I look forward to the next pie we decide to bake.

Plum Pie

For the dough:
Note: This recipe is enough to make two 9" crusts.

• 2¼ cups flour
• 1 tbsp sugar
• 1 tsp salt
• ¾ cup unsalted butter, chilled and cut into chunks
• ⅔ cup cold water

1. Whisk together the flour, salt, and sugar in a large bowl.
2. Rub the butter pieces into the mixture until coarse and approximately pea-sized.
3. Stir in the water using a fork. You may not have to use all of the water but just enough until the dough forms. 
4. Split the dough evenly and form each half into a ball. Wrap in plastic and refrigerate for at least 30-60 minutes before using.

For the filling:

• 2 lbs fresh plums, cut into chunks
• 1 cup sugar 
• ¼ cup cornstarch
• ¼ tsp salt
• 1 tsp vanilla

To assemble:

1. Mix the pieces of plum with the remaining ingredients and stir well to evenly coat. Set aside.
2. Roll out one ball of dough into a large circle, about 10"-11" so that there is an overhang around the edge of the pie plate. 
3. Carefully transfer the rolled out dough onto a lightly floured and greased 9" pie plate, making sure the dough comes up evenly around the sides.
4. Fill the pie crust with the plum mixture. Roll out the second ball of dough and lay on top of the filling.
5. Crimp or pinch the dough edges to seal the filling completely.
6. Brush the top of the pie with some milk and sprinkle generously with sugar.
7. Cut about 5-7 slits on the top of the dough using a sharp knife. This will help steam to escape and is absolutely necessary.
8. Bake for 65-75 minutes at 375 degrees Fahrenheit, until the crust is golden brown and the filling starts to bubble through the vents on top of the pie.
9. Cool pie completely before slicing to ensure that the filling thickens and sets.

Note: The first time we made the pie we had difficulty cutting it as it had stuck to the glass dish. The second time we lined the dish with parchment paper and had no troubles whatsoever. 

Pecan Tarts

After making blueberry pie last week I had some leftover pie dough and decided to make these little pecan tarts using my little 4" tart pans. I actually bought the pans a long time ago but have only ever used them once before to make french pear tarts with almond cream, which were actually quite delicious.

The beauty of these tarts was that they were super easy to assemble, given that I already had the dough made. The filling came together quickly and then it was just a matter of pouring it over the layer of pecans sitting over top the dough in the pans. Due to the golden corn syrup, the filling had a taste very reminiscent of caramel, something my cousin really appreciated. I only had enough dough to make three tarts, but the filling supposedly could be divided into five or six as it puffs up while baking anyway.

Pecan Tarts:
Note: Since I used leftover pie dough, I don't have proportions for the dough recipe. However I do have a pre-existing dough recipe which I know would be enough for one 9" tart or 5-6 mini 4" tarts. It can be found here.

For the filling:

• 1½ tbsp unsalted butter 
• ⅓ cup packed dark brown sugar
• ¼ cup plus 1 tsp golden syrup 
• ⅛ tsp fine salt
• ½ tsp vanilla extract
• 1 egg, lightly beaten 
• 1 tsp all-purpose flour 
• ⅔ cup whole pecans

1. Combine the butter, brown sugar, golden syrup and salt in a small saucepan and bring to a boil. 
2. Remove from heat and let cool to room temperature. 
3. Whisk in the vanilla, egg and flour until smooth. 
4. On a lightly floured work surface, roll dough out to ⅛" thickness and cut out as many 5-6" circles as you can. Re-roll scrap pastry and cut out another circle so that you have five in total. Fit each round into the 4" tart pans with removable bottoms. 
5. Prick pastry shells several times with a fork and scatter pecans evenly in a single layer over the base of each one. 
6. Pour the filling over to cover the nuts, dividing it evenly. Place tart pans on a baking tray and bake on the bottom rack of the oven at 375 degrees Fahrenheit until the filling has puffed and the pastry is nicely browned, 25-30 minutes. Transfer to a wire rack and let cool slightly before serving.